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} | e45eb09fe4692a8940766163069d228a8c686baefde33c30480fb7c7cf4727a9 | Mala chicken recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mala_chicken_09830_16x9.jpg This Sichuan-style chicken is not for the faint-hearted. With plenty of Sichuan peppercorns and a big handful of dried chillies, it will have your tongue tingling. 2 tsp cornflour 2 tbsp soy sauce 2 tbsp rice wine vinegar½ tsp ground white pepper 2 tsp cornflour 2 tbsp soy sauce 2 tbsp rice wine vinegar ½ tsp ground white pepper 4 chicken thighs, boneless and skin removed, chopped into bitesize chunksoil, for deep frying and fryinglarge handful dried chillies, seeds removed, chopped and soaked in hot water for 20 minutes2 tbsp Sichuan peppercorns, left whole6 garlic cloves, sliced4cm/2in fresh root ginger, cut into rounds6 spring onions, white parts and green parts separated and chopped1 tsp caster sugar 1 tbsp sesame seeds pinch salt 4 chicken thighs, boneless and skin removed, chopped into bitesize chunks oil, for deep frying and frying large handful dried chillies, seeds removed, chopped and soaked in hot water for 20 minutes 2 tbsp Sichuan peppercorns, left whole 6 garlic cloves, sliced 4cm/2in fresh root ginger, cut into rounds 6 spring onions, white parts and green parts separated and chopped 1 tsp caster sugar 1 tbsp sesame seeds pinch salt Method To make the chicken mix all of the marinade ingredients together in a large bowl. Add the chicken to the bowl and cover. Leave to marinate for 20 minutes.Pre-heat a deep fat fryer to 180C.Deep fry the chicken (or deep fry in a wok over a high heat) for just 1 minute then carefully transfer to kitchen paper to drain. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Heat 2 tablespoons of oil in a wok (if the wok was used for the chicken, wipe it clean and add more oil).Fry the chillies until darkened, then add the Sichuan, garlic, ginger and the white part of the spring onions. Fry for 1–2 minutes. Add the chicken to the pan along with the sugar and sesame seeds. Season with salt and cook for a further 1–2 minutes. Check the chicken is completely cooked through. Serve garnished with the green tops of the spring onions. To make the chicken mix all of the marinade ingredients together in a large bowl. Add the chicken to the bowl and cover. Leave to marinate for 20 minutes. To make the chicken mix all of the marinade ingredients together in a large bowl. Add the chicken to the bowl and cover. Leave to marinate for 20 minutes. Pre-heat a deep fat fryer to 180C. Pre-heat a deep fat fryer to 180C. Deep fry the chicken (or deep fry in a wok over a high heat) for just 1 minute then carefully transfer to kitchen paper to drain. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the chicken (or deep fry in a wok over a high heat) for just 1 minute then carefully transfer to kitchen paper to drain. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat 2 tablespoons of oil in a wok (if the wok was used for the chicken, wipe it clean and add more oil). Heat 2 tablespoons of oil in a wok (if the wok was used for the chicken, wipe it clean and add more oil). Fry the chillies until darkened, then add the Sichuan, garlic, ginger and the white part of the spring onions. Fry for 1–2 minutes. Fry the chillies until darkened, then add the Sichuan, garlic, ginger and the white part of the spring onions. Fry for 1–2 minutes. Add the chicken to the pan along with the sugar and sesame seeds. Season with salt and cook for a further 1–2 minutes. Add the chicken to the pan along with the sugar and sesame seeds. Season with salt and cook for a further 1–2 minutes. Check the chicken is completely cooked through. Serve garnished with the green tops of the spring onions. Check the chicken is completely cooked through. Serve garnished with the green tops of the spring onions. | {
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"title": "Mala chicken recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mala_chicken_09830_16x9.jpg This Sichuan-style chicken is not for the faint-hearted. With plenty of Sichuan peppercorns and a big handful of dried chillies, it will have your tongue tingling. 2 tsp cornflour 2 tbsp soy sauce 2 tbsp rice wine vinegar½ tsp ground white pepper 2 tsp cornflour 2 tbsp soy sauce 2 tbsp rice wine vinegar ½ tsp ground white pepper 4 chicken thighs, boneless and skin removed, chopped into bitesize chunksoil, for deep frying and fryinglarge handful dried chillies, seeds removed, chopped and soaked in hot water for 20 minutes2 tbsp Sichuan peppercorns, left whole6 garlic cloves, sliced4cm/2in fresh root ginger, cut into rounds6 spring onions, white parts and green parts separated and chopped1 tsp caster sugar 1 tbsp sesame seeds pinch salt 4 chicken thighs, boneless and skin removed, chopped into bitesize chunks oil, for deep frying and frying large handful dried chillies, seeds removed, chopped and soaked in hot water for 20 minutes 2 tbsp Sichuan peppercorns, left whole 6 garlic cloves, sliced 4cm/2in fresh root ginger, cut into rounds 6 spring onions, white parts and green parts separated and chopped 1 tsp caster sugar 1 tbsp sesame seeds pinch salt Method To make the chicken mix all of the marinade ingredients together in a large bowl. Add the chicken to the bowl and cover. Leave to marinate for 20 minutes.Pre-heat a deep fat fryer to 180C.Deep fry the chicken (or deep fry in a wok over a high heat) for just 1 minute then carefully transfer to kitchen paper to drain. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Heat 2 tablespoons of oil in a wok (if the wok was used for the chicken, wipe it clean and add more oil).Fry the chillies until darkened, then add the Sichuan, garlic, ginger and the white part of the spring onions. Fry for 1–2 minutes. Add the chicken to the pan along with the sugar and sesame seeds. Season with salt and cook for a further 1–2 minutes. Check the chicken is completely cooked through. Serve garnished with the green tops of the spring onions. To make the chicken mix all of the marinade ingredients together in a large bowl. Add the chicken to the bowl and cover. Leave to marinate for 20 minutes. To make the chicken mix all of the marinade ingredients together in a large bowl. Add the chicken to the bowl and cover. Leave to marinate for 20 minutes. Pre-heat a deep fat fryer to 180C. Pre-heat a deep fat fryer to 180C. Deep fry the chicken (or deep fry in a wok over a high heat) for just 1 minute then carefully transfer to kitchen paper to drain. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the chicken (or deep fry in a wok over a high heat) for just 1 minute then carefully transfer to kitchen paper to drain. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat 2 tablespoons of oil in a wok (if the wok was used for the chicken, wipe it clean and add more oil). Heat 2 tablespoons of oil in a wok (if the wok was used for the chicken, wipe it clean and add more oil). Fry the chillies until darkened, then add the Sichuan, garlic, ginger and the white part of the spring onions. Fry for 1–2 minutes. Fry the chillies until darkened, then add the Sichuan, garlic, ginger and the white part of the spring onions. Fry for 1–2 minutes. Add the chicken to the pan along with the sugar and sesame seeds. Season with salt and cook for a further 1–2 minutes. Add the chicken to the pan along with the sugar and sesame seeds. Season with salt and cook for a further 1–2 minutes. Check the chicken is completely cooked through. Serve garnished with the green tops of the spring onions. Check the chicken is completely cooked through. Serve garnished with the green tops of the spring onions."
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} | 3b34b3b5c18a140b7c65f8262954b1832c0d6f7ed331ce845ffef449d29d7670 | Sticky soy salmon and crispy rice recipe
To make the salmon, place the salmon in a large bowl. Season with a pinch of the sea salt and the black pepper, then add the sesame oil and cornflour and toss to coat the pieces in the floury paste.Put the salmon in an air fryer and cook at 180°C for 8 minutes, until cooked through and slightly crispy. If cooking the salmon in the oven, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper, place the seasoned salmon on top and cook in the oven for 8–10 minutes. Set aside until ready to cook with the remaining ingredients. To make the rice, heat the butter and sesame oil in a large non-stick frying pan over a medium–high heat.Add the garlic, ginger and spring onions and cook, stirring, for 2–3 minutes until starting to soften. Add the rice to the pan and break it up with a spatula, stirring to coat the rice in the buttery aromatics.Once the rice is nicely coated, press firmly into an even, compact layer and cook until deeply browned underneath.With a plate upturned over the pan, flip the rice out onto the plate and set aside. Keep warm.To make the pineapple salsa, place the pineapple, red onion and jalapeño in a bowl. Season with a little salt, then add the coriander to the bowl. Add the lime zest and juice and stir to combine. Set aside.To finish the salmon, heat a drizzle of sesame oil in a small frying pan. Add the garlic and cook for 30 seconds, then add the soy sauce, oyster sauce, Shaoxing rice wine and sugar.Cook until sticky, then toss in the cooked salmon and the sesame seeds. Gently stir to coat in the sauce.Serve the sticky soy salmon with the crispy rice and salsa and garnish with spring onions. Garnish with a few extra sliced spring onions. To make the salmon, place the salmon in a large bowl. Season with a pinch of the sea salt and the black pepper, then add the sesame oil and cornflour and toss to coat the pieces in the floury paste. To make the salmon, place the salmon in a large bowl. Season with a pinch of the sea salt and the black pepper, then add the sesame oil and cornflour and toss to coat the pieces in the floury paste. Put the salmon in an air fryer and cook at 180°C for 8 minutes, until cooked through and slightly crispy. Put the salmon in an air fryer and cook at 180°C for 8 minutes, until cooked through and slightly crispy. If cooking the salmon in the oven, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper, place the seasoned salmon on top and cook in the oven for 8–10 minutes. Set aside until ready to cook with the remaining ingredients. If cooking the salmon in the oven, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper, place the seasoned salmon on top and cook in the oven for 8–10 minutes. Set aside until ready to cook with the remaining ingredients. To make the rice, heat the butter and sesame oil in a large non-stick frying pan over a medium–high heat. To make the rice, heat the butter and sesame oil in a large non-stick frying pan over a medium–high heat. Add the garlic, ginger and spring onions and cook, stirring, for 2–3 minutes until starting to soften. Add the rice to the pan and break it up with a spatula, stirring to coat the rice in the buttery aromatics. Add the garlic, ginger and spring onions and cook, stirring, for 2–3 minutes until starting to soften. Add the rice to the pan and break it up with a spatula, stirring to coat the rice in the buttery aromatics. Once the rice is nicely coated, press firmly into an even, compact layer and cook until deeply browned underneath. Once the rice is nicely coated, press firmly into an even, compact layer and cook until deeply browned underneath. With a plate upturned over the pan, flip the rice out onto the plate and set aside. Keep warm. With a plate upturned over the pan, flip the rice out onto the plate and set aside. Keep warm. To make the pineapple salsa, place the pineapple, red onion and jalapeño in a bowl. Season with a little salt, then add the coriander to the bowl. Add the lime zest and juice and stir to combine. Set aside. To make the pineapple salsa, place the pineapple, red onion and jalapeño in a bowl. Season with a little salt, then add the coriander to the bowl. Add the lime zest and juice and stir to combine. Set aside. To finish the salmon, heat a drizzle of sesame oil in a small frying pan. Add the garlic and cook for 30 seconds, then add the soy sauce, oyster sauce, Shaoxing rice wine and sugar. To finish the salmon, heat a drizzle of sesame oil in a small frying pan. Add the garlic and cook for 30 seconds, then add the soy sauce, oyster sauce, Shaoxing rice wine and sugar. Cook until sticky, then toss in the cooked salmon and the sesame seeds. Gently stir to coat in the sauce. Cook until sticky, then toss in the cooked salmon and the sesame seeds. Gently stir to coat in the sauce. Serve the sticky soy salmon with the crispy rice and salsa and garnish with spring onions. Garnish with a few extra sliced spring onions. Serve the sticky soy salmon with the crispy rice and salsa and garnish with spring onions. Garnish with a few extra sliced spring onions. | {
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"title": "Sticky soy salmon and crispy rice recipe",
"content": "To make the salmon, place the salmon in a large bowl. Season with a pinch of the sea salt and the black pepper, then add the sesame oil and cornflour and toss to coat the pieces in the floury paste.Put the salmon in an air fryer and cook at 180°C for 8 minutes, until cooked through and slightly crispy. If cooking the salmon in the oven, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper, place the seasoned salmon on top and cook in the oven for 8–10 minutes. Set aside until ready to cook with the remaining ingredients. To make the rice, heat the butter and sesame oil in a large non-stick frying pan over a medium–high heat.Add the garlic, ginger and spring onions and cook, stirring, for 2–3 minutes until starting to soften. Add the rice to the pan and break it up with a spatula, stirring to coat the rice in the buttery aromatics.Once the rice is nicely coated, press firmly into an even, compact layer and cook until deeply browned underneath.With a plate upturned over the pan, flip the rice out onto the plate and set aside. Keep warm.To make the pineapple salsa, place the pineapple, red onion and jalapeño in a bowl. Season with a little salt, then add the coriander to the bowl. Add the lime zest and juice and stir to combine. Set aside.To finish the salmon, heat a drizzle of sesame oil in a small frying pan. Add the garlic and cook for 30 seconds, then add the soy sauce, oyster sauce, Shaoxing rice wine and sugar.Cook until sticky, then toss in the cooked salmon and the sesame seeds. Gently stir to coat in the sauce.Serve the sticky soy salmon with the crispy rice and salsa and garnish with spring onions. Garnish with a few extra sliced spring onions. To make the salmon, place the salmon in a large bowl. Season with a pinch of the sea salt and the black pepper, then add the sesame oil and cornflour and toss to coat the pieces in the floury paste. To make the salmon, place the salmon in a large bowl. Season with a pinch of the sea salt and the black pepper, then add the sesame oil and cornflour and toss to coat the pieces in the floury paste. Put the salmon in an air fryer and cook at 180°C for 8 minutes, until cooked through and slightly crispy. Put the salmon in an air fryer and cook at 180°C for 8 minutes, until cooked through and slightly crispy. If cooking the salmon in the oven, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper, place the seasoned salmon on top and cook in the oven for 8–10 minutes. Set aside until ready to cook with the remaining ingredients. If cooking the salmon in the oven, preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with greaseproof paper, place the seasoned salmon on top and cook in the oven for 8–10 minutes. Set aside until ready to cook with the remaining ingredients. To make the rice, heat the butter and sesame oil in a large non-stick frying pan over a medium–high heat. To make the rice, heat the butter and sesame oil in a large non-stick frying pan over a medium–high heat. Add the garlic, ginger and spring onions and cook, stirring, for 2–3 minutes until starting to soften. Add the rice to the pan and break it up with a spatula, stirring to coat the rice in the buttery aromatics. Add the garlic, ginger and spring onions and cook, stirring, for 2–3 minutes until starting to soften. Add the rice to the pan and break it up with a spatula, stirring to coat the rice in the buttery aromatics. Once the rice is nicely coated, press firmly into an even, compact layer and cook until deeply browned underneath. Once the rice is nicely coated, press firmly into an even, compact layer and cook until deeply browned underneath. With a plate upturned over the pan, flip the rice out onto the plate and set aside. Keep warm. With a plate upturned over the pan, flip the rice out onto the plate and set aside. Keep warm. To make the pineapple salsa, place the pineapple, red onion and jalapeño in a bowl. Season with a little salt, then add the coriander to the bowl. Add the lime zest and juice and stir to combine. Set aside. To make the pineapple salsa, place the pineapple, red onion and jalapeño in a bowl. Season with a little salt, then add the coriander to the bowl. Add the lime zest and juice and stir to combine. Set aside. To finish the salmon, heat a drizzle of sesame oil in a small frying pan. Add the garlic and cook for 30 seconds, then add the soy sauce, oyster sauce, Shaoxing rice wine and sugar. To finish the salmon, heat a drizzle of sesame oil in a small frying pan. Add the garlic and cook for 30 seconds, then add the soy sauce, oyster sauce, Shaoxing rice wine and sugar. Cook until sticky, then toss in the cooked salmon and the sesame seeds. Gently stir to coat in the sauce. Cook until sticky, then toss in the cooked salmon and the sesame seeds. Gently stir to coat in the sauce. Serve the sticky soy salmon with the crispy rice and salsa and garnish with spring onions. Garnish with a few extra sliced spring onions. Serve the sticky soy salmon with the crispy rice and salsa and garnish with spring onions. Garnish with a few extra sliced spring onions."
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} | 0e365c2219c06037dd4aa6e376ef47c53c161491a845a26378a872ae6e4c9e68 | Chinese sweet sticky ribs recipe
An average of 3.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chinese_sweet_sticky_80618_16x9.jpg These are so deliciously messy – get stuck in with your hands! 5cm/2in fresh root ginger, peeled and finely chopped4 garlic cloves, finely chopped4 tbsp hoisin sauce¼ tsp chilli powder1 tbsp light soy sauce1 tsp caster sugar1/8 tsp ground white pepper¼ tsp salt1 tsp oyster sauce1 tbsp Shaoxing rice wine1 tbsp sesame oil 5cm/2in fresh root ginger, peeled and finely chopped 4 garlic cloves, finely chopped 4 tbsp hoisin sauce ¼ tsp chilli powder 1 tbsp light soy sauce 1 tsp caster sugar 1/8 tsp ground white pepper ¼ tsp salt 1 tsp oyster sauce 1 tbsp Shaoxing rice wine 1 tbsp sesame oil 1kg/2lb 4oz pork ribs, cut into separate ribs1 tbsp vegetable oil3 spring onions, finely chopped, to garnish1 red chilli, finely sliced, to garnish2 tbsp sesame seeds, toasted, to garnish 1kg/2lb 4oz pork ribs, cut into separate ribs 1 tbsp vegetable oil 3 spring onions, finely chopped, to garnish 1 red chilli, finely sliced, to garnish 2 tbsp sesame seeds, toasted, to garnish Method To make the marinade, mix all of the ingredients together in a bowl. To make the ribs, use half of the marinade to thoroughly coat the ribs and marinate for at least 1 hour, or preferably overnight, in the fridge. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with kitchen foil. Baste the ribs with the oil before laying them out in a single layer on the baking tray. Roast for 45 minutes.Turn the heat down to 170C/150C Fan/Gas 3. Turn the ribs over, baste with the remaining marinade and then cook for a further 30 minutes.Remove the ribs from the baking tray and leave to rest for 10 minutes on a large serving plate.Garnish with the spring onions, red chilli and sesame seeds and serve immediately. To make the marinade, mix all of the ingredients together in a bowl. To make the marinade, mix all of the ingredients together in a bowl. To make the ribs, use half of the marinade to thoroughly coat the ribs and marinate for at least 1 hour, or preferably overnight, in the fridge. To make the ribs, use half of the marinade to thoroughly coat the ribs and marinate for at least 1 hour, or preferably overnight, in the fridge. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with kitchen foil. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with kitchen foil. Baste the ribs with the oil before laying them out in a single layer on the baking tray. Roast for 45 minutes. Baste the ribs with the oil before laying them out in a single layer on the baking tray. Roast for 45 minutes. Turn the heat down to 170C/150C Fan/Gas 3. Turn the ribs over, baste with the remaining marinade and then cook for a further 30 minutes. Turn the heat down to 170C/150C Fan/Gas 3. Turn the ribs over, baste with the remaining marinade and then cook for a further 30 minutes. Remove the ribs from the baking tray and leave to rest for 10 minutes on a large serving plate. Remove the ribs from the baking tray and leave to rest for 10 minutes on a large serving plate. Garnish with the spring onions, red chilli and sesame seeds and serve immediately. Garnish with the spring onions, red chilli and sesame seeds and serve immediately. | {
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"title": "Chinese sweet sticky ribs recipe",
"content": "An average of 3.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chinese_sweet_sticky_80618_16x9.jpg These are so deliciously messy – get stuck in with your hands! 5cm/2in fresh root ginger, peeled and finely chopped4 garlic cloves, finely chopped4 tbsp hoisin sauce¼ tsp chilli powder1 tbsp light soy sauce1 tsp caster sugar1/8 tsp ground white pepper¼ tsp salt1 tsp oyster sauce1 tbsp Shaoxing rice wine1 tbsp sesame oil 5cm/2in fresh root ginger, peeled and finely chopped 4 garlic cloves, finely chopped 4 tbsp hoisin sauce ¼ tsp chilli powder 1 tbsp light soy sauce 1 tsp caster sugar 1/8 tsp ground white pepper ¼ tsp salt 1 tsp oyster sauce 1 tbsp Shaoxing rice wine 1 tbsp sesame oil 1kg/2lb 4oz pork ribs, cut into separate ribs1 tbsp vegetable oil3 spring onions, finely chopped, to garnish1 red chilli, finely sliced, to garnish2 tbsp sesame seeds, toasted, to garnish 1kg/2lb 4oz pork ribs, cut into separate ribs 1 tbsp vegetable oil 3 spring onions, finely chopped, to garnish 1 red chilli, finely sliced, to garnish 2 tbsp sesame seeds, toasted, to garnish Method To make the marinade, mix all of the ingredients together in a bowl. To make the ribs, use half of the marinade to thoroughly coat the ribs and marinate for at least 1 hour, or preferably overnight, in the fridge. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with kitchen foil. Baste the ribs with the oil before laying them out in a single layer on the baking tray. Roast for 45 minutes.Turn the heat down to 170C/150C Fan/Gas 3. Turn the ribs over, baste with the remaining marinade and then cook for a further 30 minutes.Remove the ribs from the baking tray and leave to rest for 10 minutes on a large serving plate.Garnish with the spring onions, red chilli and sesame seeds and serve immediately. To make the marinade, mix all of the ingredients together in a bowl. To make the marinade, mix all of the ingredients together in a bowl. To make the ribs, use half of the marinade to thoroughly coat the ribs and marinate for at least 1 hour, or preferably overnight, in the fridge. To make the ribs, use half of the marinade to thoroughly coat the ribs and marinate for at least 1 hour, or preferably overnight, in the fridge. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with kitchen foil. Preheat the oven to 190C/170C Fan/Gas 5 and line a baking tray with kitchen foil. Baste the ribs with the oil before laying them out in a single layer on the baking tray. Roast for 45 minutes. Baste the ribs with the oil before laying them out in a single layer on the baking tray. Roast for 45 minutes. Turn the heat down to 170C/150C Fan/Gas 3. Turn the ribs over, baste with the remaining marinade and then cook for a further 30 minutes. Turn the heat down to 170C/150C Fan/Gas 3. Turn the ribs over, baste with the remaining marinade and then cook for a further 30 minutes. Remove the ribs from the baking tray and leave to rest for 10 minutes on a large serving plate. Remove the ribs from the baking tray and leave to rest for 10 minutes on a large serving plate. Garnish with the spring onions, red chilli and sesame seeds and serve immediately. Garnish with the spring onions, red chilli and sesame seeds and serve immediately."
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} | ff60801900f762e3a6318d45b75a7ac542b38d7f0ceddf92a1b9c81a44c55d1a | Prawn and ginger burgers recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/prawn_and_ginger_burgers_77277_16x9.jpg It takes only a few minutes to make your own prawn burgers, which are juicy, sweet and reminiscent of prawn toast. If you don’t have gochujang, substitute with sriracha or sweet chilli sauce instead. ½ cucumber, peeled and cut into 2–3mm thick discs10g fresh root ginger, peeled and finely grated1 tsp light soy sauce2 tsp rice wine vinegar ½ cucumber, peeled and cut into 2–3mm thick discs 10g fresh root ginger, peeled and finely grated 1 tsp light soy sauce 2 tsp rice wine vinegar 165g/5¾oz raw peeled king prawns 20g/¾oz fresh root ginger, peeled and finely grated2 tsp light soy sauce1 large garlic clove, roughly chopped1 tsp mayonnaise50g/1¾oz sesame seeds2 brioche burger buns, splithandful iceberg or Little Gem lettuce, shredded2 tbsp vegetable oil 165g/5¾oz raw peeled king prawns 20g/¾oz fresh root ginger, peeled and finely grated 2 tsp light soy sauce 1 large garlic clove, roughly chopped 1 tsp mayonnaise 50g/1¾oz sesame seeds 2 brioche burger buns, split handful iceberg or Little Gem lettuce, shredded 2 tbsp vegetable oil 4 tsp mayonnaise½ tsp gochujang 4 tsp mayonnaise ½ tsp gochujang Method To make the pickled cucumbers, combine the cucumber, ginger, soy sauce and rice wine vinegar in a bowl and set aside.To make the burgers, place the prawns, ginger, soy sauce, garlic and mayonnaise in a small food processor. Blend to a smooth paste, scraping down the sides after 15–20 seconds. Briefly blend again. Transfer the prawn mixture to a small plate and spread the sesame seeds out on a separate plate. Wet your hands with cold water and shape the prawn mixture into two equally-sized balls. Shape the balls into flat discs 2–3cm/¾–1¼in thick. Drop the discs into the sesame seeds and turn until covered. Don’t worry too much about the shape at this point as you can continue to shape the burgers in the pan. If not cooking immediately, cover with a bowl and chill in the fridge. To make the gochujang sauce, combine the mayonnaise and gochujang in a small bowl and set aside. Toast the cut sides of the burger buns until lightly browned (you can do this under a grill or in a non-stick frying pan over a medium heat). Transfer to serving plates. Spread the bases of the buns with the gochujang sauce and dab some on the cut sides of the bun tops. Divide the lettuce between each base.Heat a non-stick pan over a low–medium heat. Add the vegetable oil, then use a fish slice or turner to transfer the prawn patties to the pan. Cook for 1–1½ minutes on each side for a total of 5–5½ minutes, until the burgers are cooked through and the sesame seeds are lightly browned. Use the cooking utensil or the back of a spoon to reshape the patties during the first minute of cooking. Place each patty on top of the lettuce, spoon over the pickled cucumbers and finish with the bun tops. Serve immediately. To make the pickled cucumbers, combine the cucumber, ginger, soy sauce and rice wine vinegar in a bowl and set aside. To make the pickled cucumbers, combine the cucumber, ginger, soy sauce and rice wine vinegar in a bowl and set aside. To make the burgers, place the prawns, ginger, soy sauce, garlic and mayonnaise in a small food processor. Blend to a smooth paste, scraping down the sides after 15–20 seconds. Briefly blend again. To make the burgers, place the prawns, ginger, soy sauce, garlic and mayonnaise in a small food processor. Blend to a smooth paste, scraping down the sides after 15–20 seconds. Briefly blend again. Transfer the prawn mixture to a small plate and spread the sesame seeds out on a separate plate. Wet your hands with cold water and shape the prawn mixture into two equally-sized balls. Shape the balls into flat discs 2–3cm/¾–1¼in thick. Drop the discs into the sesame seeds and turn until covered. Don’t worry too much about the shape at this point as you can continue to shape the burgers in the pan. If not cooking immediately, cover with a bowl and chill in the fridge. Transfer the prawn mixture to a small plate and spread the sesame seeds out on a separate plate. Wet your hands with cold water and shape the prawn mixture into two equally-sized balls. Shape the balls into flat discs 2–3cm/¾–1¼in thick. Drop the discs into the sesame seeds and turn until covered. Don’t worry too much about the shape at this point as you can continue to shape the burgers in the pan. If not cooking immediately, cover with a bowl and chill in the fridge. To make the gochujang sauce, combine the mayonnaise and gochujang in a small bowl and set aside. To make the gochujang sauce, combine the mayonnaise and gochujang in a small bowl and set aside. Toast the cut sides of the burger buns until lightly browned (you can do this under a grill or in a non-stick frying pan over a medium heat). Transfer to serving plates. Spread the bases of the buns with the gochujang sauce and dab some on the cut sides of the bun tops. Divide the lettuce between each base. Toast the cut sides of the burger buns until lightly browned (you can do this under a grill or in a non-stick frying pan over a medium heat). Transfer to serving plates. Spread the bases of the buns with the gochujang sauce and dab some on the cut sides of the bun tops. Divide the lettuce between each base. Heat a non-stick pan over a low–medium heat. Add the vegetable oil, then use a fish slice or turner to transfer the prawn patties to the pan. Cook for 1–1½ minutes on each side for a total of 5–5½ minutes, until the burgers are cooked through and the sesame seeds are lightly browned. Use the cooking utensil or the back of a spoon to reshape the patties during the first minute of cooking. Heat a non-stick pan over a low–medium heat. Add the vegetable oil, then use a fish slice or turner to transfer the prawn patties to the pan. Cook for 1–1½ minutes on each side for a total of 5–5½ minutes, until the burgers are cooked through and the sesame seeds are lightly browned. Use the cooking utensil or the back of a spoon to reshape the patties during the first minute of cooking. Place each patty on top of the lettuce, spoon over the pickled cucumbers and finish with the bun tops. Serve immediately. Place each patty on top of the lettuce, spoon over the pickled cucumbers and finish with the bun tops. Serve immediately. | {
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"title": "Prawn and ginger burgers recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/prawn_and_ginger_burgers_77277_16x9.jpg It takes only a few minutes to make your own prawn burgers, which are juicy, sweet and reminiscent of prawn toast. If you don’t have gochujang, substitute with sriracha or sweet chilli sauce instead. ½ cucumber, peeled and cut into 2–3mm thick discs10g fresh root ginger, peeled and finely grated1 tsp light soy sauce2 tsp rice wine vinegar ½ cucumber, peeled and cut into 2–3mm thick discs 10g fresh root ginger, peeled and finely grated 1 tsp light soy sauce 2 tsp rice wine vinegar 165g/5¾oz raw peeled king prawns 20g/¾oz fresh root ginger, peeled and finely grated2 tsp light soy sauce1 large garlic clove, roughly chopped1 tsp mayonnaise50g/1¾oz sesame seeds2 brioche burger buns, splithandful iceberg or Little Gem lettuce, shredded2 tbsp vegetable oil 165g/5¾oz raw peeled king prawns 20g/¾oz fresh root ginger, peeled and finely grated 2 tsp light soy sauce 1 large garlic clove, roughly chopped 1 tsp mayonnaise 50g/1¾oz sesame seeds 2 brioche burger buns, split handful iceberg or Little Gem lettuce, shredded 2 tbsp vegetable oil 4 tsp mayonnaise½ tsp gochujang 4 tsp mayonnaise ½ tsp gochujang Method To make the pickled cucumbers, combine the cucumber, ginger, soy sauce and rice wine vinegar in a bowl and set aside.To make the burgers, place the prawns, ginger, soy sauce, garlic and mayonnaise in a small food processor. Blend to a smooth paste, scraping down the sides after 15–20 seconds. Briefly blend again. Transfer the prawn mixture to a small plate and spread the sesame seeds out on a separate plate. Wet your hands with cold water and shape the prawn mixture into two equally-sized balls. Shape the balls into flat discs 2–3cm/¾–1¼in thick. Drop the discs into the sesame seeds and turn until covered. Don’t worry too much about the shape at this point as you can continue to shape the burgers in the pan. If not cooking immediately, cover with a bowl and chill in the fridge. To make the gochujang sauce, combine the mayonnaise and gochujang in a small bowl and set aside. Toast the cut sides of the burger buns until lightly browned (you can do this under a grill or in a non-stick frying pan over a medium heat). Transfer to serving plates. Spread the bases of the buns with the gochujang sauce and dab some on the cut sides of the bun tops. Divide the lettuce between each base.Heat a non-stick pan over a low–medium heat. Add the vegetable oil, then use a fish slice or turner to transfer the prawn patties to the pan. Cook for 1–1½ minutes on each side for a total of 5–5½ minutes, until the burgers are cooked through and the sesame seeds are lightly browned. Use the cooking utensil or the back of a spoon to reshape the patties during the first minute of cooking. Place each patty on top of the lettuce, spoon over the pickled cucumbers and finish with the bun tops. Serve immediately. To make the pickled cucumbers, combine the cucumber, ginger, soy sauce and rice wine vinegar in a bowl and set aside. To make the pickled cucumbers, combine the cucumber, ginger, soy sauce and rice wine vinegar in a bowl and set aside. To make the burgers, place the prawns, ginger, soy sauce, garlic and mayonnaise in a small food processor. Blend to a smooth paste, scraping down the sides after 15–20 seconds. Briefly blend again. To make the burgers, place the prawns, ginger, soy sauce, garlic and mayonnaise in a small food processor. Blend to a smooth paste, scraping down the sides after 15–20 seconds. Briefly blend again. Transfer the prawn mixture to a small plate and spread the sesame seeds out on a separate plate. Wet your hands with cold water and shape the prawn mixture into two equally-sized balls. Shape the balls into flat discs 2–3cm/¾–1¼in thick. Drop the discs into the sesame seeds and turn until covered. Don’t worry too much about the shape at this point as you can continue to shape the burgers in the pan. If not cooking immediately, cover with a bowl and chill in the fridge. Transfer the prawn mixture to a small plate and spread the sesame seeds out on a separate plate. Wet your hands with cold water and shape the prawn mixture into two equally-sized balls. Shape the balls into flat discs 2–3cm/¾–1¼in thick. Drop the discs into the sesame seeds and turn until covered. Don’t worry too much about the shape at this point as you can continue to shape the burgers in the pan. If not cooking immediately, cover with a bowl and chill in the fridge. To make the gochujang sauce, combine the mayonnaise and gochujang in a small bowl and set aside. To make the gochujang sauce, combine the mayonnaise and gochujang in a small bowl and set aside. Toast the cut sides of the burger buns until lightly browned (you can do this under a grill or in a non-stick frying pan over a medium heat). Transfer to serving plates. Spread the bases of the buns with the gochujang sauce and dab some on the cut sides of the bun tops. Divide the lettuce between each base. Toast the cut sides of the burger buns until lightly browned (you can do this under a grill or in a non-stick frying pan over a medium heat). Transfer to serving plates. Spread the bases of the buns with the gochujang sauce and dab some on the cut sides of the bun tops. Divide the lettuce between each base. Heat a non-stick pan over a low–medium heat. Add the vegetable oil, then use a fish slice or turner to transfer the prawn patties to the pan. Cook for 1–1½ minutes on each side for a total of 5–5½ minutes, until the burgers are cooked through and the sesame seeds are lightly browned. Use the cooking utensil or the back of a spoon to reshape the patties during the first minute of cooking. Heat a non-stick pan over a low–medium heat. Add the vegetable oil, then use a fish slice or turner to transfer the prawn patties to the pan. Cook for 1–1½ minutes on each side for a total of 5–5½ minutes, until the burgers are cooked through and the sesame seeds are lightly browned. Use the cooking utensil or the back of a spoon to reshape the patties during the first minute of cooking. Place each patty on top of the lettuce, spoon over the pickled cucumbers and finish with the bun tops. Serve immediately. Place each patty on top of the lettuce, spoon over the pickled cucumbers and finish with the bun tops. Serve immediately."
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} | a16bf235b5b0cd9f9940fdbb314c769ba9893f00d80ce139bdd434593ca09fdd | The Hairy Bikers' walnut and honey baklava recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baklava_24832_16x9.jpg This wonderfully sticky baklava tastes amazing with freshly made mint tea or Turkish coffee, but it's generous enough to serve as a dessert. 500g/1lb 2oz walnuts1 tsp ground cinnamon1 orange, zest only50g/1¾oz butter, meltedsalt 500g/1lb 2oz walnuts 1 tsp ground cinnamon 1 orange, zest only 50g/1¾oz butter, melted salt 200ml/7fl oz butter, melted24 sheets ready-made filo pastry 200ml/7fl oz butter, melted 24 sheets ready-made filo pastry 250g/9oz granulated sugar100g/3½oz honeyfew pieces orange peel, thinly sliced 250g/9oz granulated sugar 100g/3½oz honey few pieces orange peel, thinly sliced 400ml/14fl oz whipping or double cream½ tsp very finely chopped orange zest1 tbsp icing sugar½ tsp cardamom powder 400ml/14fl oz whipping or double cream ½ tsp very finely chopped orange zest 1 tbsp icing sugar ½ tsp cardamom powder Method Preheat the oven to 180C/160C Fan/Gas 4.For the filling, grind 150g/5½oz of the walnuts quite finely, but not quite to a powder – you want a texture similar to ground almonds. Chop the remaining walnuts and mix with the ground walnuts. Add the cinnamon, orange zest and a generous pinch of salt. Stir in the melted butter and set aside.Line a large baking tin, around 30x25cm/12x10in, with two pieces of baking paper that cross over one another so it overhangs on every side. This will help to remove the baklava later. For the pastry, brush the paper with butter. Take the filo pastry and trim to fit the base of the tray – you will probably need two sheets to cover the tray. Cover the base of the tray with the filo and brush with more butter. Repeat until you have six layers. Sprinkle the nut filling over the filo as evenly as possible but do not press down too much – it should not be too compressed. Top with more filo and butter and repeat until there are another six layers on top. Score the baklava into small diamonds by cutting just through to the filling in parallel lines. Bake for around 35 minutes until the top layer of pastry is a rich golden brown. Remove the baklava from the oven and leave to cool.Meanwhile, make the syrup. Put the sugar, honey and orange zest in a saucepan with 150ml/5fl oz water. Heat gently until the sugar and honey have melted and then simmer for around 10 minutes until the consistency is syrupy. Pour the syrup evenly over the pastry. Leave to cool completely, for at least an hour and preferably for a few hours if possible. For the orange cream, put the cream in a large bowl with the orange zest. Whisk by hand or with an electric whisk until the cream is soft and billowy. Mix the icing sugar with the cardamom powder and stir this through the cream.Remove the baklava from the tin and cut back through the scored lines, this time cutting through to the base. Use a metal dough scraper or a long knife so you can just press down instead of pulling through. Serve with the orange cream or store in an airtight container. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the filling, grind 150g/5½oz of the walnuts quite finely, but not quite to a powder – you want a texture similar to ground almonds. Chop the remaining walnuts and mix with the ground walnuts. Add the cinnamon, orange zest and a generous pinch of salt. Stir in the melted butter and set aside. For the filling, grind 150g/5½oz of the walnuts quite finely, but not quite to a powder – you want a texture similar to ground almonds. Chop the remaining walnuts and mix with the ground walnuts. Add the cinnamon, orange zest and a generous pinch of salt. Stir in the melted butter and set aside. Line a large baking tin, around 30x25cm/12x10in, with two pieces of baking paper that cross over one another so it overhangs on every side. This will help to remove the baklava later. Line a large baking tin, around 30x25cm/12x10in, with two pieces of baking paper that cross over one another so it overhangs on every side. This will help to remove the baklava later. For the pastry, brush the paper with butter. Take the filo pastry and trim to fit the base of the tray – you will probably need two sheets to cover the tray. Cover the base of the tray with the filo and brush with more butter. Repeat until you have six layers. For the pastry, brush the paper with butter. Take the filo pastry and trim to fit the base of the tray – you will probably need two sheets to cover the tray. Cover the base of the tray with the filo and brush with more butter. Repeat until you have six layers. Sprinkle the nut filling over the filo as evenly as possible but do not press down too much – it should not be too compressed. Top with more filo and butter and repeat until there are another six layers on top. Sprinkle the nut filling over the filo as evenly as possible but do not press down too much – it should not be too compressed. Top with more filo and butter and repeat until there are another six layers on top. Score the baklava into small diamonds by cutting just through to the filling in parallel lines. Bake for around 35 minutes until the top layer of pastry is a rich golden brown. Remove the baklava from the oven and leave to cool. Score the baklava into small diamonds by cutting just through to the filling in parallel lines. Bake for around 35 minutes until the top layer of pastry is a rich golden brown. Remove the baklava from the oven and leave to cool. Meanwhile, make the syrup. Put the sugar, honey and orange zest in a saucepan with 150ml/5fl oz water. Heat gently until the sugar and honey have melted and then simmer for around 10 minutes until the consistency is syrupy. Pour the syrup evenly over the pastry. Leave to cool completely, for at least an hour and preferably for a few hours if possible. Meanwhile, make the syrup. Put the sugar, honey and orange zest in a saucepan with 150ml/5fl oz water. Heat gently until the sugar and honey have melted and then simmer for around 10 minutes until the consistency is syrupy. Pour the syrup evenly over the pastry. Leave to cool completely, for at least an hour and preferably for a few hours if possible. For the orange cream, put the cream in a large bowl with the orange zest. Whisk by hand or with an electric whisk until the cream is soft and billowy. Mix the icing sugar with the cardamom powder and stir this through the cream. For the orange cream, put the cream in a large bowl with the orange zest. Whisk by hand or with an electric whisk until the cream is soft and billowy. Mix the icing sugar with the cardamom powder and stir this through the cream. Remove the baklava from the tin and cut back through the scored lines, this time cutting through to the base. Use a metal dough scraper or a long knife so you can just press down instead of pulling through. Serve with the orange cream or store in an airtight container. Remove the baklava from the tin and cut back through the scored lines, this time cutting through to the base. Use a metal dough scraper or a long knife so you can just press down instead of pulling through. Serve with the orange cream or store in an airtight container. | {
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"title": "The Hairy Bikers' walnut and honey baklava recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baklava_24832_16x9.jpg This wonderfully sticky baklava tastes amazing with freshly made mint tea or Turkish coffee, but it's generous enough to serve as a dessert. 500g/1lb 2oz walnuts1 tsp ground cinnamon1 orange, zest only50g/1¾oz butter, meltedsalt 500g/1lb 2oz walnuts 1 tsp ground cinnamon 1 orange, zest only 50g/1¾oz butter, melted salt 200ml/7fl oz butter, melted24 sheets ready-made filo pastry 200ml/7fl oz butter, melted 24 sheets ready-made filo pastry 250g/9oz granulated sugar100g/3½oz honeyfew pieces orange peel, thinly sliced 250g/9oz granulated sugar 100g/3½oz honey few pieces orange peel, thinly sliced 400ml/14fl oz whipping or double cream½ tsp very finely chopped orange zest1 tbsp icing sugar½ tsp cardamom powder 400ml/14fl oz whipping or double cream ½ tsp very finely chopped orange zest 1 tbsp icing sugar ½ tsp cardamom powder Method Preheat the oven to 180C/160C Fan/Gas 4.For the filling, grind 150g/5½oz of the walnuts quite finely, but not quite to a powder – you want a texture similar to ground almonds. Chop the remaining walnuts and mix with the ground walnuts. Add the cinnamon, orange zest and a generous pinch of salt. Stir in the melted butter and set aside.Line a large baking tin, around 30x25cm/12x10in, with two pieces of baking paper that cross over one another so it overhangs on every side. This will help to remove the baklava later. For the pastry, brush the paper with butter. Take the filo pastry and trim to fit the base of the tray – you will probably need two sheets to cover the tray. Cover the base of the tray with the filo and brush with more butter. Repeat until you have six layers. Sprinkle the nut filling over the filo as evenly as possible but do not press down too much – it should not be too compressed. Top with more filo and butter and repeat until there are another six layers on top. Score the baklava into small diamonds by cutting just through to the filling in parallel lines. Bake for around 35 minutes until the top layer of pastry is a rich golden brown. Remove the baklava from the oven and leave to cool.Meanwhile, make the syrup. Put the sugar, honey and orange zest in a saucepan with 150ml/5fl oz water. Heat gently until the sugar and honey have melted and then simmer for around 10 minutes until the consistency is syrupy. Pour the syrup evenly over the pastry. Leave to cool completely, for at least an hour and preferably for a few hours if possible. For the orange cream, put the cream in a large bowl with the orange zest. Whisk by hand or with an electric whisk until the cream is soft and billowy. Mix the icing sugar with the cardamom powder and stir this through the cream.Remove the baklava from the tin and cut back through the scored lines, this time cutting through to the base. Use a metal dough scraper or a long knife so you can just press down instead of pulling through. Serve with the orange cream or store in an airtight container. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the filling, grind 150g/5½oz of the walnuts quite finely, but not quite to a powder – you want a texture similar to ground almonds. Chop the remaining walnuts and mix with the ground walnuts. Add the cinnamon, orange zest and a generous pinch of salt. Stir in the melted butter and set aside. For the filling, grind 150g/5½oz of the walnuts quite finely, but not quite to a powder – you want a texture similar to ground almonds. Chop the remaining walnuts and mix with the ground walnuts. Add the cinnamon, orange zest and a generous pinch of salt. Stir in the melted butter and set aside. Line a large baking tin, around 30x25cm/12x10in, with two pieces of baking paper that cross over one another so it overhangs on every side. This will help to remove the baklava later. Line a large baking tin, around 30x25cm/12x10in, with two pieces of baking paper that cross over one another so it overhangs on every side. This will help to remove the baklava later. For the pastry, brush the paper with butter. Take the filo pastry and trim to fit the base of the tray – you will probably need two sheets to cover the tray. Cover the base of the tray with the filo and brush with more butter. Repeat until you have six layers. For the pastry, brush the paper with butter. Take the filo pastry and trim to fit the base of the tray – you will probably need two sheets to cover the tray. Cover the base of the tray with the filo and brush with more butter. Repeat until you have six layers. Sprinkle the nut filling over the filo as evenly as possible but do not press down too much – it should not be too compressed. Top with more filo and butter and repeat until there are another six layers on top. Sprinkle the nut filling over the filo as evenly as possible but do not press down too much – it should not be too compressed. Top with more filo and butter and repeat until there are another six layers on top. Score the baklava into small diamonds by cutting just through to the filling in parallel lines. Bake for around 35 minutes until the top layer of pastry is a rich golden brown. Remove the baklava from the oven and leave to cool. Score the baklava into small diamonds by cutting just through to the filling in parallel lines. Bake for around 35 minutes until the top layer of pastry is a rich golden brown. Remove the baklava from the oven and leave to cool. Meanwhile, make the syrup. Put the sugar, honey and orange zest in a saucepan with 150ml/5fl oz water. Heat gently until the sugar and honey have melted and then simmer for around 10 minutes until the consistency is syrupy. Pour the syrup evenly over the pastry. Leave to cool completely, for at least an hour and preferably for a few hours if possible. Meanwhile, make the syrup. Put the sugar, honey and orange zest in a saucepan with 150ml/5fl oz water. Heat gently until the sugar and honey have melted and then simmer for around 10 minutes until the consistency is syrupy. Pour the syrup evenly over the pastry. Leave to cool completely, for at least an hour and preferably for a few hours if possible. For the orange cream, put the cream in a large bowl with the orange zest. Whisk by hand or with an electric whisk until the cream is soft and billowy. Mix the icing sugar with the cardamom powder and stir this through the cream. For the orange cream, put the cream in a large bowl with the orange zest. Whisk by hand or with an electric whisk until the cream is soft and billowy. Mix the icing sugar with the cardamom powder and stir this through the cream. Remove the baklava from the tin and cut back through the scored lines, this time cutting through to the base. Use a metal dough scraper or a long knife so you can just press down instead of pulling through. Serve with the orange cream or store in an airtight container. Remove the baklava from the tin and cut back through the scored lines, this time cutting through to the base. Use a metal dough scraper or a long knife so you can just press down instead of pulling through. Serve with the orange cream or store in an airtight container."
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} | 6169c8da0b90de438e7b700b554f2c5c284d547133f654bb60f4fb1e4783b9f3 | Pickled cucumber recipe
An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pickledcucumber_11033_16x9.jpg This quick pickled cucumber recipe is great for serving alongside burgers or in a roast beef sandwich. 1 whole cucumber1 tsp salt60ml/2fl oz white vinegar 50g/2oz sugar 7.5cm/3in fresh root ginger4 stem ginger in sugar syrup 1 whole cucumber 1 tsp salt 60ml/2fl oz white vinegar 50g/2oz sugar 7.5cm/3in fresh root ginger 4 stem ginger in sugar syrup Method Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl.Grate the fresh root ginger. Cut the stem ginger into thin slices.Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well. Decant into a plastic container. Refrigerate overnight or for a few hours before serving. Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced. Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced. Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl. Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl. Grate the fresh root ginger. Cut the stem ginger into thin slices. Grate the fresh root ginger. Cut the stem ginger into thin slices. Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well. Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well. Decant into a plastic container. Refrigerate overnight or for a few hours before serving. Decant into a plastic container. Refrigerate overnight or for a few hours before serving. | {
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"title": "Pickled cucumber recipe",
"content": "An average of 4.4 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pickledcucumber_11033_16x9.jpg This quick pickled cucumber recipe is great for serving alongside burgers or in a roast beef sandwich. 1 whole cucumber1 tsp salt60ml/2fl oz white vinegar 50g/2oz sugar 7.5cm/3in fresh root ginger4 stem ginger in sugar syrup 1 whole cucumber 1 tsp salt 60ml/2fl oz white vinegar 50g/2oz sugar 7.5cm/3in fresh root ginger 4 stem ginger in sugar syrup Method Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl.Grate the fresh root ginger. Cut the stem ginger into thin slices.Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well. Decant into a plastic container. Refrigerate overnight or for a few hours before serving. Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced. Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced. Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl. Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl. Grate the fresh root ginger. Cut the stem ginger into thin slices. Grate the fresh root ginger. Cut the stem ginger into thin slices. Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well. Combine sugar, vinegar and the two types of ginger together. Add to cucumber slices and mix well. Decant into a plastic container. Refrigerate overnight or for a few hours before serving. Decant into a plastic container. Refrigerate overnight or for a few hours before serving."
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} | ee494c12ebb1592ddfc0a6fc73af5751c900dd47e8ed3c1b44de444639f49044 | Cucumber mezcal margarita recipe
An average of 0.0 out of 5 stars from 0 ratings A spicy and zingy margarita perfect for an after work pick me up. 50ml/2fl oz mezcal 25ml/1fl oz triple sec25ml/1fl oz lime juice2 tsp agave syrup3 tsp cucumber juice2 dash jalapeno Tabascogarnish with chilli salt and cucumber ribbon 50ml/2fl oz mezcal 25ml/1fl oz triple sec 25ml/1fl oz lime juice 2 tsp agave syrup 3 tsp cucumber juice 2 dash jalapeno Tabasco garnish with chilli salt and cucumber ribbon Method Rim half the glass with lime and dip into chilli salt. In a shaker with ice add mezcal, triple sec, lime juice, agave syrup, cucumber juice, jalapeno tabasco and shake until ice cold. Serve in a tumbler over ice and garnish with a skewered ribbon of cucumber. Rim half the glass with lime and dip into chilli salt. Rim half the glass with lime and dip into chilli salt. In a shaker with ice add mezcal, triple sec, lime juice, agave syrup, cucumber juice, jalapeno tabasco and shake until ice cold. In a shaker with ice add mezcal, triple sec, lime juice, agave syrup, cucumber juice, jalapeno tabasco and shake until ice cold. Serve in a tumbler over ice and garnish with a skewered ribbon of cucumber. Serve in a tumbler over ice and garnish with a skewered ribbon of cucumber. | {
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"title": "Cucumber mezcal margarita recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A spicy and zingy margarita perfect for an after work pick me up. 50ml/2fl oz mezcal 25ml/1fl oz triple sec25ml/1fl oz lime juice2 tsp agave syrup3 tsp cucumber juice2 dash jalapeno Tabascogarnish with chilli salt and cucumber ribbon 50ml/2fl oz mezcal 25ml/1fl oz triple sec 25ml/1fl oz lime juice 2 tsp agave syrup 3 tsp cucumber juice 2 dash jalapeno Tabasco garnish with chilli salt and cucumber ribbon Method Rim half the glass with lime and dip into chilli salt. In a shaker with ice add mezcal, triple sec, lime juice, agave syrup, cucumber juice, jalapeno tabasco and shake until ice cold. Serve in a tumbler over ice and garnish with a skewered ribbon of cucumber. Rim half the glass with lime and dip into chilli salt. Rim half the glass with lime and dip into chilli salt. In a shaker with ice add mezcal, triple sec, lime juice, agave syrup, cucumber juice, jalapeno tabasco and shake until ice cold. In a shaker with ice add mezcal, triple sec, lime juice, agave syrup, cucumber juice, jalapeno tabasco and shake until ice cold. Serve in a tumbler over ice and garnish with a skewered ribbon of cucumber. Serve in a tumbler over ice and garnish with a skewered ribbon of cucumber."
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} | e3a6aef2e03206599cdf1fb47a024bde62224b5d6c98fa04aa55b817041eb124 | Green goddess chicken recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_goddess_chicken_71089_16x9.jpg Vibrant in colour and flavour, this green goddess chicken is ideal for topping a crisp, green salad, jacket potato or as a sandwich filler. 15g/½oz fresh parsley, roughly chopped10g/⅓oz fresh dill, roughly chopped 5g fresh chives, roughly chopped 5g fresh tarragon, roughly chopped 65g/2½oz Greek-style yoghurt 65g/2½oz mayonnaise 1 tbsp lemon juice 15g/½oz fresh parsley, roughly chopped 10g/⅓oz fresh dill, roughly chopped 5g fresh chives, roughly chopped 5g fresh tarragon, roughly chopped 65g/2½oz Greek-style yoghurt 65g/2½oz mayonnaise 1 tbsp lemon juice 1 small avocado, diced 50g/1¾oz cucumber, seeds removed and diced 150g/5½oz cooked chicken, roughly choppedsalt and freshly ground black peppersalad leaves or 4 slices bread, to serve 1 small avocado, diced 50g/1¾oz cucumber, seeds removed and diced 150g/5½oz cooked chicken, roughly chopped salt and freshly ground black pepper salad leaves or 4 slices bread, to serve Method Place the parsley, dill, chives and tarragon in a food processor along with the yoghurt, mayonnaise and lemon juice. Blend on high until you have a vibrant green sauce. Put the avocado, cucumber and chicken into a large bowl. Pour the green sauce into the same bowl and stir well to combine. Season with salt and pepper. Spoon the chicken over prepared salad leaves or onto sliced bread to make a sandwich. Place the parsley, dill, chives and tarragon in a food processor along with the yoghurt, mayonnaise and lemon juice. Blend on high until you have a vibrant green sauce. Place the parsley, dill, chives and tarragon in a food processor along with the yoghurt, mayonnaise and lemon juice. Blend on high until you have a vibrant green sauce. Put the avocado, cucumber and chicken into a large bowl. Pour the green sauce into the same bowl and stir well to combine. Season with salt and pepper. Put the avocado, cucumber and chicken into a large bowl. Pour the green sauce into the same bowl and stir well to combine. Season with salt and pepper. Spoon the chicken over prepared salad leaves or onto sliced bread to make a sandwich. Spoon the chicken over prepared salad leaves or onto sliced bread to make a sandwich. Recipe tips Don’t have the exact herbs in your fridge? This recipe can be made with a range of fresh herbs. Just note, stronger flavoured herbs, such as tarragon and chives, should be used more sparingly, so their flavour doesn’t overwhelm the sauce. | {
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"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_goddess_chicken_71089_16x9.jpg Vibrant in colour and flavour, this green goddess chicken is ideal for topping a crisp, green salad, jacket potato or as a sandwich filler. 15g/½oz fresh parsley, roughly chopped10g/⅓oz fresh dill, roughly chopped 5g fresh chives, roughly chopped 5g fresh tarragon, roughly chopped 65g/2½oz Greek-style yoghurt 65g/2½oz mayonnaise 1 tbsp lemon juice 15g/½oz fresh parsley, roughly chopped 10g/⅓oz fresh dill, roughly chopped 5g fresh chives, roughly chopped 5g fresh tarragon, roughly chopped 65g/2½oz Greek-style yoghurt 65g/2½oz mayonnaise 1 tbsp lemon juice 1 small avocado, diced 50g/1¾oz cucumber, seeds removed and diced 150g/5½oz cooked chicken, roughly choppedsalt and freshly ground black peppersalad leaves or 4 slices bread, to serve 1 small avocado, diced 50g/1¾oz cucumber, seeds removed and diced 150g/5½oz cooked chicken, roughly chopped salt and freshly ground black pepper salad leaves or 4 slices bread, to serve Method Place the parsley, dill, chives and tarragon in a food processor along with the yoghurt, mayonnaise and lemon juice. Blend on high until you have a vibrant green sauce. Put the avocado, cucumber and chicken into a large bowl. Pour the green sauce into the same bowl and stir well to combine. Season with salt and pepper. Spoon the chicken over prepared salad leaves or onto sliced bread to make a sandwich. Place the parsley, dill, chives and tarragon in a food processor along with the yoghurt, mayonnaise and lemon juice. Blend on high until you have a vibrant green sauce. Place the parsley, dill, chives and tarragon in a food processor along with the yoghurt, mayonnaise and lemon juice. Blend on high until you have a vibrant green sauce. Put the avocado, cucumber and chicken into a large bowl. Pour the green sauce into the same bowl and stir well to combine. Season with salt and pepper. Put the avocado, cucumber and chicken into a large bowl. Pour the green sauce into the same bowl and stir well to combine. Season with salt and pepper. Spoon the chicken over prepared salad leaves or onto sliced bread to make a sandwich. Spoon the chicken over prepared salad leaves or onto sliced bread to make a sandwich. Recipe tips Don’t have the exact herbs in your fridge? This recipe can be made with a range of fresh herbs. Just note, stronger flavoured herbs, such as tarragon and chives, should be used more sparingly, so their flavour doesn’t overwhelm the sauce."
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} | 4ae283250526cca858f233f565e467052c65edbde5f984ccf389b78f7cf03041 | Lamb and feta burgers with potato wedges and slaw recipe
To make the garlic lemon potato wedges, preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, toss the potato wedges with the olive oil, garlic granules, lemon zest and juice, dried rosemary and some salt and pepper.Spread the wedges in a single layer on a baking tray and roast for 25–30 minutes, turning halfway through, until golden brown and crispy.Meanwhile, to make the lamb and feta patties, in a bowl combine the lamb mince, courgette, garlic granules, onion granules, lemon zest, dried rosemary, 1 teaspoon of salt and a grind of pepper. Crumble in the feta.Gently fold the mixture together until well combined. Shape into 4 equal-sized patties, then set aside.To make the cucumber lemon mint slaw, mix the cucumber ribbons in a small bowl with the mint, lemon zest and juice. Season with salt and pepper to taste and set aside.To make the garlic yoghurt, in another small bowl combine the yoghurt with the garlic granules, mint and a pinch each of salt and pepper. Mix well and set aside.To cook the lamb and feta patties, heat a little olive oil in a frying pan over a medium heat. Fry the lamb burgers until golden brown and cooked through, about 4–5 minutes on each side. While the burgers cook, split the burger buns into halves then toast under a hot grill or in a dry frying pan until golden and crisp.To serve, spread some garlic yoghurt on the bottom half of each toasted bun and add a lamb burger. Top with a generous spoonful of cucumber slaw. Add a little extra garlic yoghurt to the top bun and place it on top. Serve the lamb and feta burgers with the potato wedges on the side. To make the garlic lemon potato wedges, preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, toss the potato wedges with the olive oil, garlic granules, lemon zest and juice, dried rosemary and some salt and pepper. To make the garlic lemon potato wedges, preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, toss the potato wedges with the olive oil, garlic granules, lemon zest and juice, dried rosemary and some salt and pepper. Spread the wedges in a single layer on a baking tray and roast for 25–30 minutes, turning halfway through, until golden brown and crispy. Spread the wedges in a single layer on a baking tray and roast for 25–30 minutes, turning halfway through, until golden brown and crispy. Meanwhile, to make the lamb and feta patties, in a bowl combine the lamb mince, courgette, garlic granules, onion granules, lemon zest, dried rosemary, 1 teaspoon of salt and a grind of pepper. Crumble in the feta. Meanwhile, to make the lamb and feta patties, in a bowl combine the lamb mince, courgette, garlic granules, onion granules, lemon zest, dried rosemary, 1 teaspoon of salt and a grind of pepper. Crumble in the feta. Gently fold the mixture together until well combined. Shape into 4 equal-sized patties, then set aside. Gently fold the mixture together until well combined. Shape into 4 equal-sized patties, then set aside. To make the cucumber lemon mint slaw, mix the cucumber ribbons in a small bowl with the mint, lemon zest and juice. Season with salt and pepper to taste and set aside. To make the cucumber lemon mint slaw, mix the cucumber ribbons in a small bowl with the mint, lemon zest and juice. Season with salt and pepper to taste and set aside. To make the garlic yoghurt, in another small bowl combine the yoghurt with the garlic granules, mint and a pinch each of salt and pepper. Mix well and set aside. To make the garlic yoghurt, in another small bowl combine the yoghurt with the garlic granules, mint and a pinch each of salt and pepper. Mix well and set aside. To cook the lamb and feta patties, heat a little olive oil in a frying pan over a medium heat. Fry the lamb burgers until golden brown and cooked through, about 4–5 minutes on each side. To cook the lamb and feta patties, heat a little olive oil in a frying pan over a medium heat. Fry the lamb burgers until golden brown and cooked through, about 4–5 minutes on each side. While the burgers cook, split the burger buns into halves then toast under a hot grill or in a dry frying pan until golden and crisp. While the burgers cook, split the burger buns into halves then toast under a hot grill or in a dry frying pan until golden and crisp. To serve, spread some garlic yoghurt on the bottom half of each toasted bun and add a lamb burger. Top with a generous spoonful of cucumber slaw. Add a little extra garlic yoghurt to the top bun and place it on top. Serve the lamb and feta burgers with the potato wedges on the side. To serve, spread some garlic yoghurt on the bottom half of each toasted bun and add a lamb burger. Top with a generous spoonful of cucumber slaw. Add a little extra garlic yoghurt to the top bun and place it on top. Serve the lamb and feta burgers with the potato wedges on the side. | {
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"content": "To make the garlic lemon potato wedges, preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, toss the potato wedges with the olive oil, garlic granules, lemon zest and juice, dried rosemary and some salt and pepper.Spread the wedges in a single layer on a baking tray and roast for 25–30 minutes, turning halfway through, until golden brown and crispy.Meanwhile, to make the lamb and feta patties, in a bowl combine the lamb mince, courgette, garlic granules, onion granules, lemon zest, dried rosemary, 1 teaspoon of salt and a grind of pepper. Crumble in the feta.Gently fold the mixture together until well combined. Shape into 4 equal-sized patties, then set aside.To make the cucumber lemon mint slaw, mix the cucumber ribbons in a small bowl with the mint, lemon zest and juice. Season with salt and pepper to taste and set aside.To make the garlic yoghurt, in another small bowl combine the yoghurt with the garlic granules, mint and a pinch each of salt and pepper. Mix well and set aside.To cook the lamb and feta patties, heat a little olive oil in a frying pan over a medium heat. Fry the lamb burgers until golden brown and cooked through, about 4–5 minutes on each side. While the burgers cook, split the burger buns into halves then toast under a hot grill or in a dry frying pan until golden and crisp.To serve, spread some garlic yoghurt on the bottom half of each toasted bun and add a lamb burger. Top with a generous spoonful of cucumber slaw. Add a little extra garlic yoghurt to the top bun and place it on top. Serve the lamb and feta burgers with the potato wedges on the side. To make the garlic lemon potato wedges, preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, toss the potato wedges with the olive oil, garlic granules, lemon zest and juice, dried rosemary and some salt and pepper. To make the garlic lemon potato wedges, preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, toss the potato wedges with the olive oil, garlic granules, lemon zest and juice, dried rosemary and some salt and pepper. Spread the wedges in a single layer on a baking tray and roast for 25–30 minutes, turning halfway through, until golden brown and crispy. Spread the wedges in a single layer on a baking tray and roast for 25–30 minutes, turning halfway through, until golden brown and crispy. Meanwhile, to make the lamb and feta patties, in a bowl combine the lamb mince, courgette, garlic granules, onion granules, lemon zest, dried rosemary, 1 teaspoon of salt and a grind of pepper. Crumble in the feta. Meanwhile, to make the lamb and feta patties, in a bowl combine the lamb mince, courgette, garlic granules, onion granules, lemon zest, dried rosemary, 1 teaspoon of salt and a grind of pepper. Crumble in the feta. Gently fold the mixture together until well combined. Shape into 4 equal-sized patties, then set aside. Gently fold the mixture together until well combined. Shape into 4 equal-sized patties, then set aside. To make the cucumber lemon mint slaw, mix the cucumber ribbons in a small bowl with the mint, lemon zest and juice. Season with salt and pepper to taste and set aside. To make the cucumber lemon mint slaw, mix the cucumber ribbons in a small bowl with the mint, lemon zest and juice. Season with salt and pepper to taste and set aside. To make the garlic yoghurt, in another small bowl combine the yoghurt with the garlic granules, mint and a pinch each of salt and pepper. Mix well and set aside. To make the garlic yoghurt, in another small bowl combine the yoghurt with the garlic granules, mint and a pinch each of salt and pepper. Mix well and set aside. To cook the lamb and feta patties, heat a little olive oil in a frying pan over a medium heat. Fry the lamb burgers until golden brown and cooked through, about 4–5 minutes on each side. To cook the lamb and feta patties, heat a little olive oil in a frying pan over a medium heat. Fry the lamb burgers until golden brown and cooked through, about 4–5 minutes on each side. While the burgers cook, split the burger buns into halves then toast under a hot grill or in a dry frying pan until golden and crisp. While the burgers cook, split the burger buns into halves then toast under a hot grill or in a dry frying pan until golden and crisp. To serve, spread some garlic yoghurt on the bottom half of each toasted bun and add a lamb burger. Top with a generous spoonful of cucumber slaw. Add a little extra garlic yoghurt to the top bun and place it on top. Serve the lamb and feta burgers with the potato wedges on the side. To serve, spread some garlic yoghurt on the bottom half of each toasted bun and add a lamb burger. Top with a generous spoonful of cucumber slaw. Add a little extra garlic yoghurt to the top bun and place it on top. Serve the lamb and feta burgers with the potato wedges on the side."
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} | 41f72d7824efbcbda0a59bd9a9d01afedcbd33aefbb0e223dad86d1ca1ff6a20 | Lemongrass fishcakes recipe
An average of 5.0 out of 5 stars from 1 rating These are an impressive yet easy dish for any occasion. Once the jar of lemongrass paste is open, it will keep in the fridge for 3 weeks or can be frozen for up to 3 months. If no lemongrass paste is available, use the grated zest of 1 lemon. 450g/1lb fresh white crabmeat, shell removed150g/5oz panko breadcrumbs2 tsp lemongrass paste2 tsp grated fresh root ginger4 tbsp full-fat mayonnaise2 tbsp sweet chilli sauce1 free-range egg, beatensmall bunch coriander, leaves roughly choppedsunflower oil, for frying 450g/1lb fresh white crabmeat, shell removed 150g/5oz panko breadcrumbs 2 tsp lemongrass paste 2 tsp grated fresh root ginger 4 tbsp full-fat mayonnaise 2 tbsp sweet chilli sauce 1 free-range egg, beaten small bunch coriander, leaves roughly chopped sunflower oil, for frying 2 tbsp sweet chilli sauce3 tbsp sunflower oil1 tsp grated fresh root ginger½ tsp lemongrass paste½ large cucumber, peeled, seeds removed and diced6 radishes, trimmed and thinly sliced into roundssmall bunch coriander, leaves roughly chopped4 spring onions, trimmed and slicedsalt and freshly ground black pepper 2 tbsp sweet chilli sauce 3 tbsp sunflower oil 1 tsp grated fresh root ginger ½ tsp lemongrass paste ½ large cucumber, peeled, seeds removed and diced 6 radishes, trimmed and thinly sliced into rounds small bunch coriander, leaves roughly chopped 4 spring onions, trimmed and sliced salt and freshly ground black pepper Method To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into 8 large cakes.Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed.Meanwhile, to make the salsa, mix all of the ingredients together in a bowl and season with salt and pepper. Set aside.When ready to serve, heat the oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden and cooked through. Transfer to kitchen paper to drain.Serve on a large plate with the salsa on the side. To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into 8 large cakes. To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into 8 large cakes. Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed. Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed. Meanwhile, to make the salsa, mix all of the ingredients together in a bowl and season with salt and pepper. Set aside. Meanwhile, to make the salsa, mix all of the ingredients together in a bowl and season with salt and pepper. Set aside. When ready to serve, heat the oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden and cooked through. Transfer to kitchen paper to drain. When ready to serve, heat the oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden and cooked through. Transfer to kitchen paper to drain. Serve on a large plate with the salsa on the side. Serve on a large plate with the salsa on the side. Recipe tips The uncooked crab cakes can be made up to 1 day ahead, then chill in the fridge until ready to fry. Uncooked crab cakes freeze well. | {
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"title": "Lemongrass fishcakes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These are an impressive yet easy dish for any occasion. Once the jar of lemongrass paste is open, it will keep in the fridge for 3 weeks or can be frozen for up to 3 months. If no lemongrass paste is available, use the grated zest of 1 lemon. 450g/1lb fresh white crabmeat, shell removed150g/5oz panko breadcrumbs2 tsp lemongrass paste2 tsp grated fresh root ginger4 tbsp full-fat mayonnaise2 tbsp sweet chilli sauce1 free-range egg, beatensmall bunch coriander, leaves roughly choppedsunflower oil, for frying 450g/1lb fresh white crabmeat, shell removed 150g/5oz panko breadcrumbs 2 tsp lemongrass paste 2 tsp grated fresh root ginger 4 tbsp full-fat mayonnaise 2 tbsp sweet chilli sauce 1 free-range egg, beaten small bunch coriander, leaves roughly chopped sunflower oil, for frying 2 tbsp sweet chilli sauce3 tbsp sunflower oil1 tsp grated fresh root ginger½ tsp lemongrass paste½ large cucumber, peeled, seeds removed and diced6 radishes, trimmed and thinly sliced into roundssmall bunch coriander, leaves roughly chopped4 spring onions, trimmed and slicedsalt and freshly ground black pepper 2 tbsp sweet chilli sauce 3 tbsp sunflower oil 1 tsp grated fresh root ginger ½ tsp lemongrass paste ½ large cucumber, peeled, seeds removed and diced 6 radishes, trimmed and thinly sliced into rounds small bunch coriander, leaves roughly chopped 4 spring onions, trimmed and sliced salt and freshly ground black pepper Method To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into 8 large cakes.Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed.Meanwhile, to make the salsa, mix all of the ingredients together in a bowl and season with salt and pepper. Set aside.When ready to serve, heat the oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden and cooked through. Transfer to kitchen paper to drain.Serve on a large plate with the salsa on the side. To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into 8 large cakes. To make the crab cakes, place the crabmeat in a large bowl with 100g/3½oz of the breadcrumbs and season with lots of salt and pepper. Add the lemongrass paste, ginger, mayonnaise, sweet chilli sauce, egg and coriander. Mix well and shape into 8 large cakes. Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed. Crush the remaining breadcrumbs to make a finer crumb, then coat the cakes to give a thin but even crust. Chill in the fridge until needed. Meanwhile, to make the salsa, mix all of the ingredients together in a bowl and season with salt and pepper. Set aside. Meanwhile, to make the salsa, mix all of the ingredients together in a bowl and season with salt and pepper. Set aside. When ready to serve, heat the oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden and cooked through. Transfer to kitchen paper to drain. When ready to serve, heat the oil in a large frying pan over a medium heat. Fry the cakes in batches for about 2 minutes on each side until golden and cooked through. Transfer to kitchen paper to drain. Serve on a large plate with the salsa on the side. Serve on a large plate with the salsa on the side. Recipe tips The uncooked crab cakes can be made up to 1 day ahead, then chill in the fridge until ready to fry. Uncooked crab cakes freeze well."
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} | 3cd78d87a6143da26d073729bcab36bedcb73c473d856bccb90df99ac2926d7c | Fish cakes with dill tartare sauce recipe
An average of 5.0 out of 5 stars from 4 ratings If you don’t have time to make the mayo for the tartare sauce, substitute with a good-quality bought mayonnaise. 400g/14oz cold mashed potato500g/1lb 2oz poached salmon100g/3½oz hot smoked salmon1 lemon, zest onlysmall bunch dillsalt and freshly ground black pepper 400g/14oz cold mashed potato 500g/1lb 2oz poached salmon 100g/3½oz hot smoked salmon 1 lemon, zest only small bunch dill salt and freshly ground black pepper plain flour2 free-range eggs100g/3½oz panko breadcrumbs plain flour 2 free-range eggs 100g/3½oz panko breadcrumbs 1 free-range egg yolkpinch salt1 tsp Dijon mustard250ml/9fl oz neutral-tasting oil, such as sunflower or groundnut4 tbsp cornichons, drained, finely chopped3 tbsp capers, drained, finely choppedfew snips chivessmall bunch dill, finely chopped1 lemon, juice only 1 free-range egg yolk pinch salt 1 tsp Dijon mustard 250ml/9fl oz neutral-tasting oil, such as sunflower or groundnut 4 tbsp cornichons, drained, finely chopped 3 tbsp capers, drained, finely chopped few snips chives small bunch dill, finely chopped 1 lemon, juice only 2 tbsp olive oillarge knob of buttersalmon caviar, to serve (optional) 2 tbsp olive oil large knob of butter salmon caviar, to serve (optional) Method For the fish cakes, put the mashed potato in a bowl and break up with a fork. Flake in the salmon, then season well with salt and pepper and add the lemon zest and dill. Stir well to combine – you can use your hands for this, then shape into eight fish cakes. Chill in the freezer for 10 minutes if possible, just to firm up before you coat them.To coat, divide the plain flour, one of the eggs and half the breadcrumbs over three plates. Dip the fish cakes in each plate, in that order, shaking off excess as you go. This does get messy, so do it in two batches. If you have time, chill the coated fishcakes to firm up – this time in the fridge and for at least 20 minutes, preferably longer.To fry, heat the oil and butter in a large frying pan. Fry the fish cakes on each side for a few minutes until they have developed a good golden-brown crust and the centres are hot. To make the tartare sauce, put the egg yolk in a bowl or food processor with a generous pinch of salt and the mustard. Whisk or pulse briefly, then very gradually start adding the oil. When you have an emulsion, you can start adding the oil in a steady, slightly faster stream until it is all incorporated and you have a thick mayonnaise. Stir through the remaining ingredients.Serve the fish cakes with a dollop of salmon caviar and the tartare sauce on the side. For the fish cakes, put the mashed potato in a bowl and break up with a fork. Flake in the salmon, then season well with salt and pepper and add the lemon zest and dill. Stir well to combine – you can use your hands for this, then shape into eight fish cakes. Chill in the freezer for 10 minutes if possible, just to firm up before you coat them. For the fish cakes, put the mashed potato in a bowl and break up with a fork. Flake in the salmon, then season well with salt and pepper and add the lemon zest and dill. Stir well to combine – you can use your hands for this, then shape into eight fish cakes. Chill in the freezer for 10 minutes if possible, just to firm up before you coat them. To coat, divide the plain flour, one of the eggs and half the breadcrumbs over three plates. Dip the fish cakes in each plate, in that order, shaking off excess as you go. This does get messy, so do it in two batches. If you have time, chill the coated fishcakes to firm up – this time in the fridge and for at least 20 minutes, preferably longer. To coat, divide the plain flour, one of the eggs and half the breadcrumbs over three plates. Dip the fish cakes in each plate, in that order, shaking off excess as you go. This does get messy, so do it in two batches. If you have time, chill the coated fishcakes to firm up – this time in the fridge and for at least 20 minutes, preferably longer. To fry, heat the oil and butter in a large frying pan. Fry the fish cakes on each side for a few minutes until they have developed a good golden-brown crust and the centres are hot. To fry, heat the oil and butter in a large frying pan. Fry the fish cakes on each side for a few minutes until they have developed a good golden-brown crust and the centres are hot. To make the tartare sauce, put the egg yolk in a bowl or food processor with a generous pinch of salt and the mustard. Whisk or pulse briefly, then very gradually start adding the oil. When you have an emulsion, you can start adding the oil in a steady, slightly faster stream until it is all incorporated and you have a thick mayonnaise. Stir through the remaining ingredients. To make the tartare sauce, put the egg yolk in a bowl or food processor with a generous pinch of salt and the mustard. Whisk or pulse briefly, then very gradually start adding the oil. When you have an emulsion, you can start adding the oil in a steady, slightly faster stream until it is all incorporated and you have a thick mayonnaise. Stir through the remaining ingredients. Serve the fish cakes with a dollop of salmon caviar and the tartare sauce on the side. Serve the fish cakes with a dollop of salmon caviar and the tartare sauce on the side. | {
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"title": "Fish cakes with dill tartare sauce recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings If you don’t have time to make the mayo for the tartare sauce, substitute with a good-quality bought mayonnaise. 400g/14oz cold mashed potato500g/1lb 2oz poached salmon100g/3½oz hot smoked salmon1 lemon, zest onlysmall bunch dillsalt and freshly ground black pepper 400g/14oz cold mashed potato 500g/1lb 2oz poached salmon 100g/3½oz hot smoked salmon 1 lemon, zest only small bunch dill salt and freshly ground black pepper plain flour2 free-range eggs100g/3½oz panko breadcrumbs plain flour 2 free-range eggs 100g/3½oz panko breadcrumbs 1 free-range egg yolkpinch salt1 tsp Dijon mustard250ml/9fl oz neutral-tasting oil, such as sunflower or groundnut4 tbsp cornichons, drained, finely chopped3 tbsp capers, drained, finely choppedfew snips chivessmall bunch dill, finely chopped1 lemon, juice only 1 free-range egg yolk pinch salt 1 tsp Dijon mustard 250ml/9fl oz neutral-tasting oil, such as sunflower or groundnut 4 tbsp cornichons, drained, finely chopped 3 tbsp capers, drained, finely chopped few snips chives small bunch dill, finely chopped 1 lemon, juice only 2 tbsp olive oillarge knob of buttersalmon caviar, to serve (optional) 2 tbsp olive oil large knob of butter salmon caviar, to serve (optional) Method For the fish cakes, put the mashed potato in a bowl and break up with a fork. Flake in the salmon, then season well with salt and pepper and add the lemon zest and dill. Stir well to combine – you can use your hands for this, then shape into eight fish cakes. Chill in the freezer for 10 minutes if possible, just to firm up before you coat them.To coat, divide the plain flour, one of the eggs and half the breadcrumbs over three plates. Dip the fish cakes in each plate, in that order, shaking off excess as you go. This does get messy, so do it in two batches. If you have time, chill the coated fishcakes to firm up – this time in the fridge and for at least 20 minutes, preferably longer.To fry, heat the oil and butter in a large frying pan. Fry the fish cakes on each side for a few minutes until they have developed a good golden-brown crust and the centres are hot. To make the tartare sauce, put the egg yolk in a bowl or food processor with a generous pinch of salt and the mustard. Whisk or pulse briefly, then very gradually start adding the oil. When you have an emulsion, you can start adding the oil in a steady, slightly faster stream until it is all incorporated and you have a thick mayonnaise. Stir through the remaining ingredients.Serve the fish cakes with a dollop of salmon caviar and the tartare sauce on the side. For the fish cakes, put the mashed potato in a bowl and break up with a fork. Flake in the salmon, then season well with salt and pepper and add the lemon zest and dill. Stir well to combine – you can use your hands for this, then shape into eight fish cakes. Chill in the freezer for 10 minutes if possible, just to firm up before you coat them. For the fish cakes, put the mashed potato in a bowl and break up with a fork. Flake in the salmon, then season well with salt and pepper and add the lemon zest and dill. Stir well to combine – you can use your hands for this, then shape into eight fish cakes. Chill in the freezer for 10 minutes if possible, just to firm up before you coat them. To coat, divide the plain flour, one of the eggs and half the breadcrumbs over three plates. Dip the fish cakes in each plate, in that order, shaking off excess as you go. This does get messy, so do it in two batches. If you have time, chill the coated fishcakes to firm up – this time in the fridge and for at least 20 minutes, preferably longer. To coat, divide the plain flour, one of the eggs and half the breadcrumbs over three plates. Dip the fish cakes in each plate, in that order, shaking off excess as you go. This does get messy, so do it in two batches. If you have time, chill the coated fishcakes to firm up – this time in the fridge and for at least 20 minutes, preferably longer. To fry, heat the oil and butter in a large frying pan. Fry the fish cakes on each side for a few minutes until they have developed a good golden-brown crust and the centres are hot. To fry, heat the oil and butter in a large frying pan. Fry the fish cakes on each side for a few minutes until they have developed a good golden-brown crust and the centres are hot. To make the tartare sauce, put the egg yolk in a bowl or food processor with a generous pinch of salt and the mustard. Whisk or pulse briefly, then very gradually start adding the oil. When you have an emulsion, you can start adding the oil in a steady, slightly faster stream until it is all incorporated and you have a thick mayonnaise. Stir through the remaining ingredients. To make the tartare sauce, put the egg yolk in a bowl or food processor with a generous pinch of salt and the mustard. Whisk or pulse briefly, then very gradually start adding the oil. When you have an emulsion, you can start adding the oil in a steady, slightly faster stream until it is all incorporated and you have a thick mayonnaise. Stir through the remaining ingredients. Serve the fish cakes with a dollop of salmon caviar and the tartare sauce on the side. Serve the fish cakes with a dollop of salmon caviar and the tartare sauce on the side."
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} | 5e01a22b919f1d705d1485a1537c3a4ca45d4e92c49db332a0a963255ffda0b3 | Prawn fish cakes with coconut, lime and ginger recipe
An average of 4.8 out of 5 stars from 5 ratings Learn how to make an impressive supper of fish cakes with deep-fried potato, avocado and a punchy Asian-inspired sauce. 500g/1lb 2oz extra-large raw prawns, heads removed, shells removed, de-veined50g/4½oz mascarpone½ free-range egg, beaten25g/1oz finely chopped spring onion1 tbsp finely chopped fresh coriander1 tbsp fish sauce1 tbsp grated garlic1 tbsp grated ginger1 tbsp onion powderpinch paprikapinch cayenne pepper40g/1½oz fresh breadcrumbs½ lime, zest and juice1 tbsp garlic oil 500g/1lb 2oz extra-large raw prawns, heads removed, shells removed, de-veined 50g/4½oz mascarpone ½ free-range egg, beaten 25g/1oz finely chopped spring onion 1 tbsp finely chopped fresh coriander 1 tbsp fish sauce 1 tbsp grated garlic 1 tbsp grated ginger 1 tbsp onion powder pinch paprika pinch cayenne pepper 40g/1½oz fresh breadcrumbs ½ lime, zest and juice 1 tbsp garlic oil 4 potatoes, preferably Chippers, peeled and spiralized on the thin setting150g/5½oz potato starch or cornflour, to coatsalt and pepper 4 potatoes, preferably Chippers, peeled and spiralized on the thin setting 150g/5½oz potato starch or cornflour, to coat salt and pepper 150ml/¼ pint dashi stock35g/1¼oz dashi vinegar2 limes, zest of 1, juice of both (to make 50ml/2fl oz)150g/5½oz coconut milk2g chopped green chilli200g/7oz mayonnaise 150ml/¼ pint dashi stock 35g/1¼oz dashi vinegar 2 limes, zest of 1, juice of both (to make 50ml/2fl oz) 150g/5½oz coconut milk 2g chopped green chilli 200g/7oz mayonnaise 300g/10½oz ripe hass avocado flesh (2 large ripe avocados)1 lime, zest and juice8g fresh basil, chopped3g salt 300g/10½oz ripe hass avocado flesh (2 large ripe avocados) 1 lime, zest and juice 8g fresh basil, chopped 3g salt 50g/1¾oz medium leaf spinach, wilted and seasoned with garlic oilpickled ginger shavingspea shootsperilla leavesmarigold leavesedible flowers 50g/1¾oz medium leaf spinach, wilted and seasoned with garlic oil pickled ginger shavings pea shoots perilla leaves marigold leaves edible flowers Method To make the prawn fishcakes, blend half of the prawns with the mascarpone and egg in a food processor to create a chunky paste then transfer to a large bowl. Roughly chop the remaining prawns (about 1cm/½in) and season with the salt.Add all the remaining ingredients (minus the garlic oil) into the prawn paste, then mix in the chopped prawns. Weigh this mixture into 150g/5½oz balls, then press each ball into a 9cm/3½in ring mould to make a burger shape. Use the back of a wet spoon to level the mixture. Chill in the fridge until needed.Heat a pan with some garlic oil then fry the fishcakes in batches for 2–3 minutes on each side and cooked in the middle. Remove from the heat and rest. To make the crispy potato, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)When ready to cook the potato, roll it in the potato starch then scatter in batches into the deep fat fryer, creating an organic roughly oval shape about 15cm/6in long and wide enough to cover the fishcake. Colour in the deep fat fryer on both sides until light golden and crispy. This will take 8–10 minutes each. The potato should be light, with gaps in, rather than solid and heavy like a rosti. Use a metal slotted spoon to carefully remove the potato when cooked, then drain on absorbent kitchen paper and season lightly with salt and pepper.To make the coconut and lime sauce, blend everything together in food processor. Set aside.To prepare the avocado purée, use a hand-held stick blender to crush the avocado and lime together very well, then mix in the basil and season with the salt. Cover directly with cling film to prevent oxidation.To assemble, sit the wilted spinach on the base of a plate then top with the fishcake. Spread with 1 tbsp of the avocado purée then top with one crispy potato each. Dress with a selection of herbs and edible flowers. Pour over the coconut and lime sauce to finish. To make the prawn fishcakes, blend half of the prawns with the mascarpone and egg in a food processor to create a chunky paste then transfer to a large bowl. To make the prawn fishcakes, blend half of the prawns with the mascarpone and egg in a food processor to create a chunky paste then transfer to a large bowl. Roughly chop the remaining prawns (about 1cm/½in) and season with the salt. Roughly chop the remaining prawns (about 1cm/½in) and season with the salt. Add all the remaining ingredients (minus the garlic oil) into the prawn paste, then mix in the chopped prawns. Weigh this mixture into 150g/5½oz balls, then press each ball into a 9cm/3½in ring mould to make a burger shape. Use the back of a wet spoon to level the mixture. Chill in the fridge until needed. Add all the remaining ingredients (minus the garlic oil) into the prawn paste, then mix in the chopped prawns. Weigh this mixture into 150g/5½oz balls, then press each ball into a 9cm/3½in ring mould to make a burger shape. Use the back of a wet spoon to level the mixture. Chill in the fridge until needed. Heat a pan with some garlic oil then fry the fishcakes in batches for 2–3 minutes on each side and cooked in the middle. Remove from the heat and rest. Heat a pan with some garlic oil then fry the fishcakes in batches for 2–3 minutes on each side and cooked in the middle. Remove from the heat and rest. To make the crispy potato, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the crispy potato, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When ready to cook the potato, roll it in the potato starch then scatter in batches into the deep fat fryer, creating an organic roughly oval shape about 15cm/6in long and wide enough to cover the fishcake. Colour in the deep fat fryer on both sides until light golden and crispy. This will take 8–10 minutes each. The potato should be light, with gaps in, rather than solid and heavy like a rosti. Use a metal slotted spoon to carefully remove the potato when cooked, then drain on absorbent kitchen paper and season lightly with salt and pepper. When ready to cook the potato, roll it in the potato starch then scatter in batches into the deep fat fryer, creating an organic roughly oval shape about 15cm/6in long and wide enough to cover the fishcake. Colour in the deep fat fryer on both sides until light golden and crispy. This will take 8–10 minutes each. The potato should be light, with gaps in, rather than solid and heavy like a rosti. Use a metal slotted spoon to carefully remove the potato when cooked, then drain on absorbent kitchen paper and season lightly with salt and pepper. To make the coconut and lime sauce, blend everything together in food processor. Set aside. To make the coconut and lime sauce, blend everything together in food processor. Set aside. To prepare the avocado purée, use a hand-held stick blender to crush the avocado and lime together very well, then mix in the basil and season with the salt. Cover directly with cling film to prevent oxidation. To prepare the avocado purée, use a hand-held stick blender to crush the avocado and lime together very well, then mix in the basil and season with the salt. Cover directly with cling film to prevent oxidation. To assemble, sit the wilted spinach on the base of a plate then top with the fishcake. Spread with 1 tbsp of the avocado purée then top with one crispy potato each. Dress with a selection of herbs and edible flowers. Pour over the coconut and lime sauce to finish. To assemble, sit the wilted spinach on the base of a plate then top with the fishcake. Spread with 1 tbsp of the avocado purée then top with one crispy potato each. Dress with a selection of herbs and edible flowers. Pour over the coconut and lime sauce to finish. | {
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"title": "Prawn fish cakes with coconut, lime and ginger recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings Learn how to make an impressive supper of fish cakes with deep-fried potato, avocado and a punchy Asian-inspired sauce. 500g/1lb 2oz extra-large raw prawns, heads removed, shells removed, de-veined50g/4½oz mascarpone½ free-range egg, beaten25g/1oz finely chopped spring onion1 tbsp finely chopped fresh coriander1 tbsp fish sauce1 tbsp grated garlic1 tbsp grated ginger1 tbsp onion powderpinch paprikapinch cayenne pepper40g/1½oz fresh breadcrumbs½ lime, zest and juice1 tbsp garlic oil 500g/1lb 2oz extra-large raw prawns, heads removed, shells removed, de-veined 50g/4½oz mascarpone ½ free-range egg, beaten 25g/1oz finely chopped spring onion 1 tbsp finely chopped fresh coriander 1 tbsp fish sauce 1 tbsp grated garlic 1 tbsp grated ginger 1 tbsp onion powder pinch paprika pinch cayenne pepper 40g/1½oz fresh breadcrumbs ½ lime, zest and juice 1 tbsp garlic oil 4 potatoes, preferably Chippers, peeled and spiralized on the thin setting150g/5½oz potato starch or cornflour, to coatsalt and pepper 4 potatoes, preferably Chippers, peeled and spiralized on the thin setting 150g/5½oz potato starch or cornflour, to coat salt and pepper 150ml/¼ pint dashi stock35g/1¼oz dashi vinegar2 limes, zest of 1, juice of both (to make 50ml/2fl oz)150g/5½oz coconut milk2g chopped green chilli200g/7oz mayonnaise 150ml/¼ pint dashi stock 35g/1¼oz dashi vinegar 2 limes, zest of 1, juice of both (to make 50ml/2fl oz) 150g/5½oz coconut milk 2g chopped green chilli 200g/7oz mayonnaise 300g/10½oz ripe hass avocado flesh (2 large ripe avocados)1 lime, zest and juice8g fresh basil, chopped3g salt 300g/10½oz ripe hass avocado flesh (2 large ripe avocados) 1 lime, zest and juice 8g fresh basil, chopped 3g salt 50g/1¾oz medium leaf spinach, wilted and seasoned with garlic oilpickled ginger shavingspea shootsperilla leavesmarigold leavesedible flowers 50g/1¾oz medium leaf spinach, wilted and seasoned with garlic oil pickled ginger shavings pea shoots perilla leaves marigold leaves edible flowers Method To make the prawn fishcakes, blend half of the prawns with the mascarpone and egg in a food processor to create a chunky paste then transfer to a large bowl. Roughly chop the remaining prawns (about 1cm/½in) and season with the salt.Add all the remaining ingredients (minus the garlic oil) into the prawn paste, then mix in the chopped prawns. Weigh this mixture into 150g/5½oz balls, then press each ball into a 9cm/3½in ring mould to make a burger shape. Use the back of a wet spoon to level the mixture. Chill in the fridge until needed.Heat a pan with some garlic oil then fry the fishcakes in batches for 2–3 minutes on each side and cooked in the middle. Remove from the heat and rest. To make the crispy potato, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)When ready to cook the potato, roll it in the potato starch then scatter in batches into the deep fat fryer, creating an organic roughly oval shape about 15cm/6in long and wide enough to cover the fishcake. Colour in the deep fat fryer on both sides until light golden and crispy. This will take 8–10 minutes each. The potato should be light, with gaps in, rather than solid and heavy like a rosti. Use a metal slotted spoon to carefully remove the potato when cooked, then drain on absorbent kitchen paper and season lightly with salt and pepper.To make the coconut and lime sauce, blend everything together in food processor. Set aside.To prepare the avocado purée, use a hand-held stick blender to crush the avocado and lime together very well, then mix in the basil and season with the salt. Cover directly with cling film to prevent oxidation.To assemble, sit the wilted spinach on the base of a plate then top with the fishcake. Spread with 1 tbsp of the avocado purée then top with one crispy potato each. Dress with a selection of herbs and edible flowers. Pour over the coconut and lime sauce to finish. To make the prawn fishcakes, blend half of the prawns with the mascarpone and egg in a food processor to create a chunky paste then transfer to a large bowl. To make the prawn fishcakes, blend half of the prawns with the mascarpone and egg in a food processor to create a chunky paste then transfer to a large bowl. Roughly chop the remaining prawns (about 1cm/½in) and season with the salt. Roughly chop the remaining prawns (about 1cm/½in) and season with the salt. Add all the remaining ingredients (minus the garlic oil) into the prawn paste, then mix in the chopped prawns. Weigh this mixture into 150g/5½oz balls, then press each ball into a 9cm/3½in ring mould to make a burger shape. Use the back of a wet spoon to level the mixture. Chill in the fridge until needed. Add all the remaining ingredients (minus the garlic oil) into the prawn paste, then mix in the chopped prawns. Weigh this mixture into 150g/5½oz balls, then press each ball into a 9cm/3½in ring mould to make a burger shape. Use the back of a wet spoon to level the mixture. Chill in the fridge until needed. Heat a pan with some garlic oil then fry the fishcakes in batches for 2–3 minutes on each side and cooked in the middle. Remove from the heat and rest. Heat a pan with some garlic oil then fry the fishcakes in batches for 2–3 minutes on each side and cooked in the middle. Remove from the heat and rest. To make the crispy potato, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the crispy potato, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When ready to cook the potato, roll it in the potato starch then scatter in batches into the deep fat fryer, creating an organic roughly oval shape about 15cm/6in long and wide enough to cover the fishcake. Colour in the deep fat fryer on both sides until light golden and crispy. This will take 8–10 minutes each. The potato should be light, with gaps in, rather than solid and heavy like a rosti. Use a metal slotted spoon to carefully remove the potato when cooked, then drain on absorbent kitchen paper and season lightly with salt and pepper. When ready to cook the potato, roll it in the potato starch then scatter in batches into the deep fat fryer, creating an organic roughly oval shape about 15cm/6in long and wide enough to cover the fishcake. Colour in the deep fat fryer on both sides until light golden and crispy. This will take 8–10 minutes each. The potato should be light, with gaps in, rather than solid and heavy like a rosti. Use a metal slotted spoon to carefully remove the potato when cooked, then drain on absorbent kitchen paper and season lightly with salt and pepper. To make the coconut and lime sauce, blend everything together in food processor. Set aside. To make the coconut and lime sauce, blend everything together in food processor. Set aside. To prepare the avocado purée, use a hand-held stick blender to crush the avocado and lime together very well, then mix in the basil and season with the salt. Cover directly with cling film to prevent oxidation. To prepare the avocado purée, use a hand-held stick blender to crush the avocado and lime together very well, then mix in the basil and season with the salt. Cover directly with cling film to prevent oxidation. To assemble, sit the wilted spinach on the base of a plate then top with the fishcake. Spread with 1 tbsp of the avocado purée then top with one crispy potato each. Dress with a selection of herbs and edible flowers. Pour over the coconut and lime sauce to finish. To assemble, sit the wilted spinach on the base of a plate then top with the fishcake. Spread with 1 tbsp of the avocado purée then top with one crispy potato each. Dress with a selection of herbs and edible flowers. Pour over the coconut and lime sauce to finish."
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} | 8a4633d9fcabc5747f92c4328a054007f81659a73001ec1b7a43730e207af5e1 | Cornish crab cakes with citrus mayo recipe
Cornish crab cakes with citrus mayo and green leaf salad An average of 3.0 out of 5 stars from 2 ratings These freshly made crab cakes are served with a crispy green salad and zesty mayo. 500g/1lb 2oz mixed white crab meat, picked1 lemon, zest and juice4 spring onions, very thinly sliced1 tbsp snipped fresh chives2 tbsp crème fraîche4 tbsp plain flour, plus extra for dusting2 free-range eggs, lightly beaten100g/3½oz fresh white breadcrumbs25g/1oz unsalted butter4 tbsp sunflower oilsea salt and freshly ground black pepperlemon wedges, to serve 500g/1lb 2oz mixed white crab meat, picked 1 lemon, zest and juice 4 spring onions, very thinly sliced 1 tbsp snipped fresh chives 2 tbsp crème fraîche 4 tbsp plain flour, plus extra for dusting 2 free-range eggs, lightly beaten 100g/3½oz fresh white breadcrumbs 25g/1oz unsalted butter 4 tbsp sunflower oil sea salt and freshly ground black pepper lemon wedges, to serve 3 free-range egg yolks1 tsp Dijon mustard1 lemon, juice and zest 250ml/9fl oz sunflower oil1 lime, zest onlysea salt and freshly ground black pepper 3 free-range egg yolks 1 tsp Dijon mustard 1 lemon, juice and zest 250ml/9fl oz sunflower oil 1 lime, zest only sea salt and freshly ground black pepper 1 butter head round lettuce, leaves separated, washed and dried2 Little Gem lettuces, leaves separated, washed and dried4 spring onions, thinly sliced1 cucumber, peeled and thinly sliced2 small ripe avocados1 lemon, juice only3 tbsp extra virgin olive oil50g/1¾oz pine nuts, toastedsea salt and freshly ground black pepper 1 butter head round lettuce, leaves separated, washed and dried 2 Little Gem lettuces, leaves separated, washed and dried 4 spring onions, thinly sliced 1 cucumber, peeled and thinly sliced 2 small ripe avocados 1 lemon, juice only 3 tbsp extra virgin olive oil 50g/1¾oz pine nuts, toasted sea salt and freshly ground black pepper Method To make the crab cakes, place the crab meat, lemon zest and juice, spring onions, chives and some salt and pepper in a bowl. Mix together, adding the crème fraîche to help bind the mixture. Dust your hands with flour and divide the mixture into eight round shapes, each about 2cm/¾in thick. Place on a plate and chill in the fridge for 1 hour.Place the flour on a plate and season well with salt and pepper. Pour the beaten eggs into a shallow dish, then scatter the breadcrumbs on a separate plate. Take a chilled crab cake and dip it into the flour, coating it on both sides, then dip it into the egg and finally the breadcrumbs. Set aside and repeat with the rest of the crab cakes.Heat the butter and oil in a large frying pan over a medium heat. To test if the oil is hot enough, place a breadcrumb or two into the oil. If it immediately turns golden brown, the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Add the crab cakes to the pan in batches and fry for 3–4 minutes until crisp and golden brown underneath. Turn them over and cook for another 2–3 minutes until golden brown. Transfer with a slotted spoon to a plate lined with kitchen paper and keep warm while cooking the rest. To make the citrus mayo, combine the egg yolks, mustard, lemon juice and a good pinch of sea salt in a food processor and whizz until just combined. With the motor still running, slowly pour the oil through the funnel in a fine, slow stream until it is all incorporated and has emulsified. Fold through the lemon and lime zest and season with salt and pepper. To make the green leaf salad, arrange the lettuce leaves in a salad bowl. Add the spring onions and cucumber to the bowl. Carefully cut all the way around each avocado lengthways, going as deep as the stones. Hold each avocado in your hands and twist until you can pull the two halves apart. Pull out and discard the stones and use a teaspoon to help you scoop the avocado flesh out into nice half rounds. Add to the salad. Mix the lemon juice and oil together in a small bowl with a pinch of sea salt and a couple of grinds of black pepper. Mix into the salad and sprinkle over the toasted pine nuts.Serve the crab cakes with the green salad and dollops of the citrus mayo. Sprinkle with a little sea salt and serve the lemon wedges on the side. To make the crab cakes, place the crab meat, lemon zest and juice, spring onions, chives and some salt and pepper in a bowl. Mix together, adding the crème fraîche to help bind the mixture. Dust your hands with flour and divide the mixture into eight round shapes, each about 2cm/¾in thick. Place on a plate and chill in the fridge for 1 hour. To make the crab cakes, place the crab meat, lemon zest and juice, spring onions, chives and some salt and pepper in a bowl. Mix together, adding the crème fraîche to help bind the mixture. Dust your hands with flour and divide the mixture into eight round shapes, each about 2cm/¾in thick. Place on a plate and chill in the fridge for 1 hour. Place the flour on a plate and season well with salt and pepper. Pour the beaten eggs into a shallow dish, then scatter the breadcrumbs on a separate plate. Take a chilled crab cake and dip it into the flour, coating it on both sides, then dip it into the egg and finally the breadcrumbs. Set aside and repeat with the rest of the crab cakes. Place the flour on a plate and season well with salt and pepper. Pour the beaten eggs into a shallow dish, then scatter the breadcrumbs on a separate plate. Take a chilled crab cake and dip it into the flour, coating it on both sides, then dip it into the egg and finally the breadcrumbs. Set aside and repeat with the rest of the crab cakes. Heat the butter and oil in a large frying pan over a medium heat. To test if the oil is hot enough, place a breadcrumb or two into the oil. If it immediately turns golden brown, the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Add the crab cakes to the pan in batches and fry for 3–4 minutes until crisp and golden brown underneath. Turn them over and cook for another 2–3 minutes until golden brown. Transfer with a slotted spoon to a plate lined with kitchen paper and keep warm while cooking the rest. Heat the butter and oil in a large frying pan over a medium heat. To test if the oil is hot enough, place a breadcrumb or two into the oil. If it immediately turns golden brown, the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Add the crab cakes to the pan in batches and fry for 3–4 minutes until crisp and golden brown underneath. Turn them over and cook for another 2–3 minutes until golden brown. Transfer with a slotted spoon to a plate lined with kitchen paper and keep warm while cooking the rest. To make the citrus mayo, combine the egg yolks, mustard, lemon juice and a good pinch of sea salt in a food processor and whizz until just combined. With the motor still running, slowly pour the oil through the funnel in a fine, slow stream until it is all incorporated and has emulsified. Fold through the lemon and lime zest and season with salt and pepper. To make the citrus mayo, combine the egg yolks, mustard, lemon juice and a good pinch of sea salt in a food processor and whizz until just combined. With the motor still running, slowly pour the oil through the funnel in a fine, slow stream until it is all incorporated and has emulsified. Fold through the lemon and lime zest and season with salt and pepper. To make the green leaf salad, arrange the lettuce leaves in a salad bowl. Add the spring onions and cucumber to the bowl. Carefully cut all the way around each avocado lengthways, going as deep as the stones. Hold each avocado in your hands and twist until you can pull the two halves apart. Pull out and discard the stones and use a teaspoon to help you scoop the avocado flesh out into nice half rounds. Add to the salad. Mix the lemon juice and oil together in a small bowl with a pinch of sea salt and a couple of grinds of black pepper. Mix into the salad and sprinkle over the toasted pine nuts. To make the green leaf salad, arrange the lettuce leaves in a salad bowl. Add the spring onions and cucumber to the bowl. Carefully cut all the way around each avocado lengthways, going as deep as the stones. Hold each avocado in your hands and twist until you can pull the two halves apart. Pull out and discard the stones and use a teaspoon to help you scoop the avocado flesh out into nice half rounds. Add to the salad. Mix the lemon juice and oil together in a small bowl with a pinch of sea salt and a couple of grinds of black pepper. Mix into the salad and sprinkle over the toasted pine nuts. Serve the crab cakes with the green salad and dollops of the citrus mayo. Sprinkle with a little sea salt and serve the lemon wedges on the side. Serve the crab cakes with the green salad and dollops of the citrus mayo. Sprinkle with a little sea salt and serve the lemon wedges on the side. | {
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"title": "Cornish crab cakes with citrus mayo recipe",
"content": "Cornish crab cakes with citrus mayo and green leaf salad An average of 3.0 out of 5 stars from 2 ratings These freshly made crab cakes are served with a crispy green salad and zesty mayo. 500g/1lb 2oz mixed white crab meat, picked1 lemon, zest and juice4 spring onions, very thinly sliced1 tbsp snipped fresh chives2 tbsp crème fraîche4 tbsp plain flour, plus extra for dusting2 free-range eggs, lightly beaten100g/3½oz fresh white breadcrumbs25g/1oz unsalted butter4 tbsp sunflower oilsea salt and freshly ground black pepperlemon wedges, to serve 500g/1lb 2oz mixed white crab meat, picked 1 lemon, zest and juice 4 spring onions, very thinly sliced 1 tbsp snipped fresh chives 2 tbsp crème fraîche 4 tbsp plain flour, plus extra for dusting 2 free-range eggs, lightly beaten 100g/3½oz fresh white breadcrumbs 25g/1oz unsalted butter 4 tbsp sunflower oil sea salt and freshly ground black pepper lemon wedges, to serve 3 free-range egg yolks1 tsp Dijon mustard1 lemon, juice and zest 250ml/9fl oz sunflower oil1 lime, zest onlysea salt and freshly ground black pepper 3 free-range egg yolks 1 tsp Dijon mustard 1 lemon, juice and zest 250ml/9fl oz sunflower oil 1 lime, zest only sea salt and freshly ground black pepper 1 butter head round lettuce, leaves separated, washed and dried2 Little Gem lettuces, leaves separated, washed and dried4 spring onions, thinly sliced1 cucumber, peeled and thinly sliced2 small ripe avocados1 lemon, juice only3 tbsp extra virgin olive oil50g/1¾oz pine nuts, toastedsea salt and freshly ground black pepper 1 butter head round lettuce, leaves separated, washed and dried 2 Little Gem lettuces, leaves separated, washed and dried 4 spring onions, thinly sliced 1 cucumber, peeled and thinly sliced 2 small ripe avocados 1 lemon, juice only 3 tbsp extra virgin olive oil 50g/1¾oz pine nuts, toasted sea salt and freshly ground black pepper Method To make the crab cakes, place the crab meat, lemon zest and juice, spring onions, chives and some salt and pepper in a bowl. Mix together, adding the crème fraîche to help bind the mixture. Dust your hands with flour and divide the mixture into eight round shapes, each about 2cm/¾in thick. Place on a plate and chill in the fridge for 1 hour.Place the flour on a plate and season well with salt and pepper. Pour the beaten eggs into a shallow dish, then scatter the breadcrumbs on a separate plate. Take a chilled crab cake and dip it into the flour, coating it on both sides, then dip it into the egg and finally the breadcrumbs. Set aside and repeat with the rest of the crab cakes.Heat the butter and oil in a large frying pan over a medium heat. To test if the oil is hot enough, place a breadcrumb or two into the oil. If it immediately turns golden brown, the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Add the crab cakes to the pan in batches and fry for 3–4 minutes until crisp and golden brown underneath. Turn them over and cook for another 2–3 minutes until golden brown. Transfer with a slotted spoon to a plate lined with kitchen paper and keep warm while cooking the rest. To make the citrus mayo, combine the egg yolks, mustard, lemon juice and a good pinch of sea salt in a food processor and whizz until just combined. With the motor still running, slowly pour the oil through the funnel in a fine, slow stream until it is all incorporated and has emulsified. Fold through the lemon and lime zest and season with salt and pepper. To make the green leaf salad, arrange the lettuce leaves in a salad bowl. Add the spring onions and cucumber to the bowl. Carefully cut all the way around each avocado lengthways, going as deep as the stones. Hold each avocado in your hands and twist until you can pull the two halves apart. Pull out and discard the stones and use a teaspoon to help you scoop the avocado flesh out into nice half rounds. Add to the salad. Mix the lemon juice and oil together in a small bowl with a pinch of sea salt and a couple of grinds of black pepper. Mix into the salad and sprinkle over the toasted pine nuts.Serve the crab cakes with the green salad and dollops of the citrus mayo. Sprinkle with a little sea salt and serve the lemon wedges on the side. To make the crab cakes, place the crab meat, lemon zest and juice, spring onions, chives and some salt and pepper in a bowl. Mix together, adding the crème fraîche to help bind the mixture. Dust your hands with flour and divide the mixture into eight round shapes, each about 2cm/¾in thick. Place on a plate and chill in the fridge for 1 hour. To make the crab cakes, place the crab meat, lemon zest and juice, spring onions, chives and some salt and pepper in a bowl. Mix together, adding the crème fraîche to help bind the mixture. Dust your hands with flour and divide the mixture into eight round shapes, each about 2cm/¾in thick. Place on a plate and chill in the fridge for 1 hour. Place the flour on a plate and season well with salt and pepper. Pour the beaten eggs into a shallow dish, then scatter the breadcrumbs on a separate plate. Take a chilled crab cake and dip it into the flour, coating it on both sides, then dip it into the egg and finally the breadcrumbs. Set aside and repeat with the rest of the crab cakes. Place the flour on a plate and season well with salt and pepper. Pour the beaten eggs into a shallow dish, then scatter the breadcrumbs on a separate plate. Take a chilled crab cake and dip it into the flour, coating it on both sides, then dip it into the egg and finally the breadcrumbs. Set aside and repeat with the rest of the crab cakes. Heat the butter and oil in a large frying pan over a medium heat. To test if the oil is hot enough, place a breadcrumb or two into the oil. If it immediately turns golden brown, the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Add the crab cakes to the pan in batches and fry for 3–4 minutes until crisp and golden brown underneath. Turn them over and cook for another 2–3 minutes until golden brown. Transfer with a slotted spoon to a plate lined with kitchen paper and keep warm while cooking the rest. Heat the butter and oil in a large frying pan over a medium heat. To test if the oil is hot enough, place a breadcrumb or two into the oil. If it immediately turns golden brown, the oil is ready. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Add the crab cakes to the pan in batches and fry for 3–4 minutes until crisp and golden brown underneath. Turn them over and cook for another 2–3 minutes until golden brown. Transfer with a slotted spoon to a plate lined with kitchen paper and keep warm while cooking the rest. To make the citrus mayo, combine the egg yolks, mustard, lemon juice and a good pinch of sea salt in a food processor and whizz until just combined. With the motor still running, slowly pour the oil through the funnel in a fine, slow stream until it is all incorporated and has emulsified. Fold through the lemon and lime zest and season with salt and pepper. To make the citrus mayo, combine the egg yolks, mustard, lemon juice and a good pinch of sea salt in a food processor and whizz until just combined. With the motor still running, slowly pour the oil through the funnel in a fine, slow stream until it is all incorporated and has emulsified. Fold through the lemon and lime zest and season with salt and pepper. To make the green leaf salad, arrange the lettuce leaves in a salad bowl. Add the spring onions and cucumber to the bowl. Carefully cut all the way around each avocado lengthways, going as deep as the stones. Hold each avocado in your hands and twist until you can pull the two halves apart. Pull out and discard the stones and use a teaspoon to help you scoop the avocado flesh out into nice half rounds. Add to the salad. Mix the lemon juice and oil together in a small bowl with a pinch of sea salt and a couple of grinds of black pepper. Mix into the salad and sprinkle over the toasted pine nuts. To make the green leaf salad, arrange the lettuce leaves in a salad bowl. Add the spring onions and cucumber to the bowl. Carefully cut all the way around each avocado lengthways, going as deep as the stones. Hold each avocado in your hands and twist until you can pull the two halves apart. Pull out and discard the stones and use a teaspoon to help you scoop the avocado flesh out into nice half rounds. Add to the salad. Mix the lemon juice and oil together in a small bowl with a pinch of sea salt and a couple of grinds of black pepper. Mix into the salad and sprinkle over the toasted pine nuts. Serve the crab cakes with the green salad and dollops of the citrus mayo. Sprinkle with a little sea salt and serve the lemon wedges on the side. Serve the crab cakes with the green salad and dollops of the citrus mayo. Sprinkle with a little sea salt and serve the lemon wedges on the side."
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} | e1201c9694f5c1eb4a5c04343cf756545c8332b3bbab4c453aeb96218665bbfa | Fishcakes with herb salad recipe
An average of 4.9 out of 5 stars from 8 ratings These crispy fishcakes are packed with sea bass, haddock and salmon and served with herb-dressed salad leaves. ½ garlic clove, chopped2 tbsp olive oil1 tsp salt1 tbsp lilliput capers1 tbsp chopped fresh dill ½ garlic clove, chopped 2 tbsp olive oil 1 tsp salt 1 tbsp lilliput capers 1 tbsp chopped fresh dill 50g/1¾oz sea bass, skin removed and diced50g/1¾oz natural smoked haddock, skin removed and diced50g/1¾oz salmon, skin removed and diced100g/3½oz mashed potato 50g/1¾oz sea bass, skin removed and diced 50g/1¾oz natural smoked haddock, skin removed and diced 50g/1¾oz salmon, skin removed and diced 100g/3½oz mashed potato 150g/5½oz plain flour150g/5½oz panko breadcrumbs 150g/5½oz plain flour 150g/5½oz panko breadcrumbs 1 free-range egg yolk½ garlic clove1 tbsp white wine vinegar 1 tbsp Dijon mustardpinch sugar1 tbsp chopped fresh tarragon1 tbsp chopped fresh dill1 tbsp chopped fresh flatleaf parsley1 handful rocket leaves50ml/2fl oz extra virgin olive oil100ml/3½fl oz vegetable oil 1 free-range egg yolk ½ garlic clove 1 tbsp white wine vinegar 1 tbsp Dijon mustard pinch sugar 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh dill 1 tbsp chopped fresh flatleaf parsley 1 handful rocket leaves 50ml/2fl oz extra virgin olive oil 100ml/3½fl oz vegetable oil 1 tbsp fresh tarragon, chopped1 tbsp fresh dill, chopped 1 tbsp flatleaf parsley, chopped2 nasturtium flowers, petals picked, and 6 nasturtium leaves2 tbsp capers 1 tbsp fresh tarragon, chopped 1 tbsp fresh dill, chopped 1 tbsp flatleaf parsley, chopped 2 nasturtium flowers, petals picked, and 6 nasturtium leaves 2 tbsp capers Method To make the marinade, place all of the ingredients in a bowl and mix to combine. To make the fishcakes, add the sea bass, haddock and salmon to the bowl of marinade, stir to coat thoroughly and leave whilst you prepare the rest of the ingredients.Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fish and marinade with the mashed potato and shape into two flattened fishcakes. To coat the fishcakes, put 50g/1¾oz of the plain flour and a pinch of salt in a shallow bowl and mix in about 100ml/3½fl oz water to create a batter consistency. Put the remaining flour in another bowl, and the breadcrumbs in another. Dip the fishcakes in the flour first, then the batter and finally the breadcrumbs. Deep-fry the fishcakes for 4–5 minutes until golden on the outside and hot inside. To make the dressing, blitz all of the dressing ingredients, except the oil, in a food processor, then slowly pour in both oils with the processor running until combined.Place the fishcakes onto two serving plates, then top with the herbs, petals, leaves, capers and dressing. To make the marinade, place all of the ingredients in a bowl and mix to combine. To make the fishcakes, add the sea bass, haddock and salmon to the bowl of marinade, stir to coat thoroughly and leave whilst you prepare the rest of the ingredients. To make the marinade, place all of the ingredients in a bowl and mix to combine. To make the fishcakes, add the sea bass, haddock and salmon to the bowl of marinade, stir to coat thoroughly and leave whilst you prepare the rest of the ingredients. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fish and marinade with the mashed potato and shape into two flattened fishcakes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fish and marinade with the mashed potato and shape into two flattened fishcakes. To coat the fishcakes, put 50g/1¾oz of the plain flour and a pinch of salt in a shallow bowl and mix in about 100ml/3½fl oz water to create a batter consistency. Put the remaining flour in another bowl, and the breadcrumbs in another. Dip the fishcakes in the flour first, then the batter and finally the breadcrumbs. Deep-fry the fishcakes for 4–5 minutes until golden on the outside and hot inside. To coat the fishcakes, put 50g/1¾oz of the plain flour and a pinch of salt in a shallow bowl and mix in about 100ml/3½fl oz water to create a batter consistency. Put the remaining flour in another bowl, and the breadcrumbs in another. Dip the fishcakes in the flour first, then the batter and finally the breadcrumbs. Deep-fry the fishcakes for 4–5 minutes until golden on the outside and hot inside. To make the dressing, blitz all of the dressing ingredients, except the oil, in a food processor, then slowly pour in both oils with the processor running until combined. To make the dressing, blitz all of the dressing ingredients, except the oil, in a food processor, then slowly pour in both oils with the processor running until combined. Place the fishcakes onto two serving plates, then top with the herbs, petals, leaves, capers and dressing. Place the fishcakes onto two serving plates, then top with the herbs, petals, leaves, capers and dressing. | {
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"title": "Fishcakes with herb salad recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings These crispy fishcakes are packed with sea bass, haddock and salmon and served with herb-dressed salad leaves. ½ garlic clove, chopped2 tbsp olive oil1 tsp salt1 tbsp lilliput capers1 tbsp chopped fresh dill ½ garlic clove, chopped 2 tbsp olive oil 1 tsp salt 1 tbsp lilliput capers 1 tbsp chopped fresh dill 50g/1¾oz sea bass, skin removed and diced50g/1¾oz natural smoked haddock, skin removed and diced50g/1¾oz salmon, skin removed and diced100g/3½oz mashed potato 50g/1¾oz sea bass, skin removed and diced 50g/1¾oz natural smoked haddock, skin removed and diced 50g/1¾oz salmon, skin removed and diced 100g/3½oz mashed potato 150g/5½oz plain flour150g/5½oz panko breadcrumbs 150g/5½oz plain flour 150g/5½oz panko breadcrumbs 1 free-range egg yolk½ garlic clove1 tbsp white wine vinegar 1 tbsp Dijon mustardpinch sugar1 tbsp chopped fresh tarragon1 tbsp chopped fresh dill1 tbsp chopped fresh flatleaf parsley1 handful rocket leaves50ml/2fl oz extra virgin olive oil100ml/3½fl oz vegetable oil 1 free-range egg yolk ½ garlic clove 1 tbsp white wine vinegar 1 tbsp Dijon mustard pinch sugar 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh dill 1 tbsp chopped fresh flatleaf parsley 1 handful rocket leaves 50ml/2fl oz extra virgin olive oil 100ml/3½fl oz vegetable oil 1 tbsp fresh tarragon, chopped1 tbsp fresh dill, chopped 1 tbsp flatleaf parsley, chopped2 nasturtium flowers, petals picked, and 6 nasturtium leaves2 tbsp capers 1 tbsp fresh tarragon, chopped 1 tbsp fresh dill, chopped 1 tbsp flatleaf parsley, chopped 2 nasturtium flowers, petals picked, and 6 nasturtium leaves 2 tbsp capers Method To make the marinade, place all of the ingredients in a bowl and mix to combine. To make the fishcakes, add the sea bass, haddock and salmon to the bowl of marinade, stir to coat thoroughly and leave whilst you prepare the rest of the ingredients.Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fish and marinade with the mashed potato and shape into two flattened fishcakes. To coat the fishcakes, put 50g/1¾oz of the plain flour and a pinch of salt in a shallow bowl and mix in about 100ml/3½fl oz water to create a batter consistency. Put the remaining flour in another bowl, and the breadcrumbs in another. Dip the fishcakes in the flour first, then the batter and finally the breadcrumbs. Deep-fry the fishcakes for 4–5 minutes until golden on the outside and hot inside. To make the dressing, blitz all of the dressing ingredients, except the oil, in a food processor, then slowly pour in both oils with the processor running until combined.Place the fishcakes onto two serving plates, then top with the herbs, petals, leaves, capers and dressing. To make the marinade, place all of the ingredients in a bowl and mix to combine. To make the fishcakes, add the sea bass, haddock and salmon to the bowl of marinade, stir to coat thoroughly and leave whilst you prepare the rest of the ingredients. To make the marinade, place all of the ingredients in a bowl and mix to combine. To make the fishcakes, add the sea bass, haddock and salmon to the bowl of marinade, stir to coat thoroughly and leave whilst you prepare the rest of the ingredients. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fish and marinade with the mashed potato and shape into two flattened fishcakes. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fish and marinade with the mashed potato and shape into two flattened fishcakes. To coat the fishcakes, put 50g/1¾oz of the plain flour and a pinch of salt in a shallow bowl and mix in about 100ml/3½fl oz water to create a batter consistency. Put the remaining flour in another bowl, and the breadcrumbs in another. Dip the fishcakes in the flour first, then the batter and finally the breadcrumbs. Deep-fry the fishcakes for 4–5 minutes until golden on the outside and hot inside. To coat the fishcakes, put 50g/1¾oz of the plain flour and a pinch of salt in a shallow bowl and mix in about 100ml/3½fl oz water to create a batter consistency. Put the remaining flour in another bowl, and the breadcrumbs in another. Dip the fishcakes in the flour first, then the batter and finally the breadcrumbs. Deep-fry the fishcakes for 4–5 minutes until golden on the outside and hot inside. To make the dressing, blitz all of the dressing ingredients, except the oil, in a food processor, then slowly pour in both oils with the processor running until combined. To make the dressing, blitz all of the dressing ingredients, except the oil, in a food processor, then slowly pour in both oils with the processor running until combined. Place the fishcakes onto two serving plates, then top with the herbs, petals, leaves, capers and dressing. Place the fishcakes onto two serving plates, then top with the herbs, petals, leaves, capers and dressing."
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} | f81fac7af0ed89ddfcbcb5bf967bf4281434294a33ad52a5b258ac60e71f8fd5 | Thai-style fishcakes recipe
An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thaistylefishcakes_90298_16x9.jpg Thai food often has loads of ingredients, but this is a stripped-down version of Thai fish cakes. Use whatever white fish is fresh. 300g/10½ oz fish (such as salmon, haddock, cod, gurnard or whiting)sea salt1 tbsp olive oil, for drizzling4 tbsp vegetable oil or olive oil, for fryingflour, for dredging 300g/10½ oz fish (such as salmon, haddock, cod, gurnard or whiting) sea salt 1 tbsp olive oil, for drizzling 4 tbsp vegetable oil or olive oil, for frying flour, for dredging 3-4 lime leaves1 large red chilli4cm/1½ in piece fresh root ginger2 garlic cloves2 stalks lemongrass200g/7oz potatoes, cooked, mashed and cooled (about two medium potatoes)2 tsp fish sauce, or to tastesmall handful fresh coriander, root included1 lime, juice only, or to taste 3-4 lime leaves 1 large red chilli 4cm/1½ in piece fresh root ginger 2 garlic cloves 2 stalks lemongrass 200g/7oz potatoes, cooked, mashed and cooled (about two medium potatoes) 2 tsp fish sauce, or to taste small handful fresh coriander, root included 1 lime, juice only, or to taste fresh lime wedgesready-made sweet chilli sauce, for dipping fresh lime wedges ready-made sweet chilli sauce, for dipping Method Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones.Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool.While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.Slice the chilli in half and remove the seeds. Finely chop.Peel the ginger and finely chop.Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped.Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce.Break up the cooled fish and add it to the bowl. Mix the ingredients together well.Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide.Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned.Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping. Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones. Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones. Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool. Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool. While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves. While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves. Slice the chilli in half and remove the seeds. Finely chop. Slice the chilli in half and remove the seeds. Finely chop. Peel the ginger and finely chop. Peel the ginger and finely chop. Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop. Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop. Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop. Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop. Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped. Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped. Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce. Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce. Break up the cooled fish and add it to the bowl. Mix the ingredients together well. Break up the cooled fish and add it to the bowl. Mix the ingredients together well. Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly. Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly. Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide. Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide. Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned. Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned. Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping. Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping. | {
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"title": "Thai-style fishcakes recipe",
"content": "An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thaistylefishcakes_90298_16x9.jpg Thai food often has loads of ingredients, but this is a stripped-down version of Thai fish cakes. Use whatever white fish is fresh. 300g/10½ oz fish (such as salmon, haddock, cod, gurnard or whiting)sea salt1 tbsp olive oil, for drizzling4 tbsp vegetable oil or olive oil, for fryingflour, for dredging 300g/10½ oz fish (such as salmon, haddock, cod, gurnard or whiting) sea salt 1 tbsp olive oil, for drizzling 4 tbsp vegetable oil or olive oil, for frying flour, for dredging 3-4 lime leaves1 large red chilli4cm/1½ in piece fresh root ginger2 garlic cloves2 stalks lemongrass200g/7oz potatoes, cooked, mashed and cooled (about two medium potatoes)2 tsp fish sauce, or to tastesmall handful fresh coriander, root included1 lime, juice only, or to taste 3-4 lime leaves 1 large red chilli 4cm/1½ in piece fresh root ginger 2 garlic cloves 2 stalks lemongrass 200g/7oz potatoes, cooked, mashed and cooled (about two medium potatoes) 2 tsp fish sauce, or to taste small handful fresh coriander, root included 1 lime, juice only, or to taste fresh lime wedgesready-made sweet chilli sauce, for dipping fresh lime wedges ready-made sweet chilli sauce, for dipping Method Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones.Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool.While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.Slice the chilli in half and remove the seeds. Finely chop.Peel the ginger and finely chop.Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped.Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce.Break up the cooled fish and add it to the bowl. Mix the ingredients together well.Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide.Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned.Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping. Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones. Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones. Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool. Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool. While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves. While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves. Slice the chilli in half and remove the seeds. Finely chop. Slice the chilli in half and remove the seeds. Finely chop. Peel the ginger and finely chop. Peel the ginger and finely chop. Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop. Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop. Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop. Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop. Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped. Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped. Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce. Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce. Break up the cooled fish and add it to the bowl. Mix the ingredients together well. Break up the cooled fish and add it to the bowl. Mix the ingredients together well. Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly. Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly. Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide. Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide. Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned. Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned. Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping. Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping."
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} | dc3a576176f67fd7a996a3a19bdcc202f6b59369c1ab2c1fe4209f66fdfee5c3 | Cod, salmon and haddock fishcakes recipe
Peel the potatoes and cut into roughly 3cm/1¼in chunks. Put the potatoes in a large saucepan and cover with cold water. Bring the water to the boil and then reduce the heat slightly and simmer for 12-15 minutes, or until the potatoes are soft but not falling apart. Drain the potatoes in a colander and return to the pan. Mash the potatoes until smooth or pass through a potato ricer. Season well with sea salt and freshly ground black pepper, then spread out onto a cold plate and leave to cool. Place the fish fillets in a large saucepan, with the thicker fillets on the bottom of the pan. Pour the milk into the pan, add the bay leaf and season with a little salt and some freshly ground black pepper. Cover the pan with a tight fitting lid and gently bring to a simmer. Immediately, take the pan off the heat and leave to stand for 10 minutes. This will finish cooking the fish and infuse the milk with flavour.After the time is up, carefully remove the fish from the milk using a slotted spoon and transfer to a plate. Reserve the milk to make the parsley sauce. Break the fish into large chunks, discarding the skin as you go. Leave the fish to cool completely. Place the cooled mash in a large bowl and stir in the lemon zest and spring onions. Tip the cooled fish into the mash and use a wooden spoon to mix it into the mash, without breaking up the fish too much. Divide the mixture into six balls. Flatten each ball until roughly 3cm/1¼in thick and place on a baking tray lined with baking parchment. Place the tray in the freezer for about 20 minutes to firm up. (Alternatively, put in the fridge for 45 minutes.)To coat the fishcakes, sprinkle the flour for dusting over a plate. Beat the eggs together in a shallow bowl and spread half of the breadcrumbs over a large plate. Dip one of the fishcakes into the flour, coating well on all sides. Gently pat off any excess flour before dipping the fishcake into the egg, coating all sides. Allow any excess egg to drip off of the fishcake and then place in the breadcrumbs. Turn the fishcake in the crumbs and press them firmly and evenly onto all the sides. Place the fishcake on a tray lined with baking parchment. Repeat the process with the remaining fishcakes, replacing the used crumbs with the reserved breadcrumbs for the final three fishcakes. (These fishcakes can be chilled in the fridge until you need them but should be used within 24 hours.)To cook the fishcakes, preheat the oven to 200C/400F/Gas 6. Heat the oil in a large non-stick frying pan. Using a metal spatula, carefully place three of the fishcakes in the pan and fry over a medium high heat for three minutes on each side. Turn carefully to avoid breaking them. Transfer the first three fishcakes to a baking tray and fry the remaining fishcakes in exactly the same way, adding a little more oil to the pan if necessary. Finish cooking all the fishcakes in the oven on the tray for 8-10 minutes, or until hot throughout. While the fishcakes are in the oven, make the parsley sauce. Melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until it comes away from the sides of the pan. Slowly add the reserved milk, stirring constantly with a wooden spoon to ensure it is lump-free. Bring the sauce to a simmer and cook for three minutes, or until the sauce is thickened and smooth. Remove the pan from the heat and stir in the parsley. Season with salt and pepper to taste. Divide the fishcakes between six warmed plates, pour the sauce over and serve with fresh lemon wedges for squeezing. Peel the potatoes and cut into roughly 3cm/1¼in chunks. Put the potatoes in a large saucepan and cover with cold water. Bring the water to the boil and then reduce the heat slightly and simmer for 12-15 minutes, or until the potatoes are soft but not falling apart. Peel the potatoes and cut into roughly 3cm/1¼in chunks. Put the potatoes in a large saucepan and cover with cold water. Bring the water to the boil and then reduce the heat slightly and simmer for 12-15 minutes, or until the potatoes are soft but not falling apart. Drain the potatoes in a colander and return to the pan. Mash the potatoes until smooth or pass through a potato ricer. Season well with sea salt and freshly ground black pepper, then spread out onto a cold plate and leave to cool. Drain the potatoes in a colander and return to the pan. Mash the potatoes until smooth or pass through a potato ricer. Season well with sea salt and freshly ground black pepper, then spread out onto a cold plate and leave to cool. Place the fish fillets in a large saucepan, with the thicker fillets on the bottom of the pan. Pour the milk into the pan, add the bay leaf and season with a little salt and some freshly ground black pepper. Place the fish fillets in a large saucepan, with the thicker fillets on the bottom of the pan. Pour the milk into the pan, add the bay leaf and season with a little salt and some freshly ground black pepper. Cover the pan with a tight fitting lid and gently bring to a simmer. Immediately, take the pan off the heat and leave to stand for 10 minutes. This will finish cooking the fish and infuse the milk with flavour. Cover the pan with a tight fitting lid and gently bring to a simmer. Immediately, take the pan off the heat and leave to stand for 10 minutes. This will finish cooking the fish and infuse the milk with flavour. After the time is up, carefully remove the fish from the milk using a slotted spoon and transfer to a plate. Reserve the milk to make the parsley sauce. Break the fish into large chunks, discarding the skin as you go. Leave the fish to cool completely. After the time is up, carefully remove the fish from the milk using a slotted spoon and transfer to a plate. Reserve the milk to make the parsley sauce. Break the fish into large chunks, discarding the skin as you go. Leave the fish to cool completely. Place the cooled mash in a large bowl and stir in the lemon zest and spring onions. Tip the cooled fish into the mash and use a wooden spoon to mix it into the mash, without breaking up the fish too much. Place the cooled mash in a large bowl and stir in the lemon zest and spring onions. Tip the cooled fish into the mash and use a wooden spoon to mix it into the mash, without breaking up the fish too much. Divide the mixture into six balls. Flatten each ball until roughly 3cm/1¼in thick and place on a baking tray lined with baking parchment. Place the tray in the freezer for about 20 minutes to firm up. (Alternatively, put in the fridge for 45 minutes.) Divide the mixture into six balls. Flatten each ball until roughly 3cm/1¼in thick and place on a baking tray lined with baking parchment. Place the tray in the freezer for about 20 minutes to firm up. (Alternatively, put in the fridge for 45 minutes.) To coat the fishcakes, sprinkle the flour for dusting over a plate. Beat the eggs together in a shallow bowl and spread half of the breadcrumbs over a large plate. To coat the fishcakes, sprinkle the flour for dusting over a plate. Beat the eggs together in a shallow bowl and spread half of the breadcrumbs over a large plate. Dip one of the fishcakes into the flour, coating well on all sides. Gently pat off any excess flour before dipping the fishcake into the egg, coating all sides. Allow any excess egg to drip off of the fishcake and then place in the breadcrumbs. Turn the fishcake in the crumbs and press them firmly and evenly onto all the sides. Dip one of the fishcakes into the flour, coating well on all sides. Gently pat off any excess flour before dipping the fishcake into the egg, coating all sides. Allow any excess egg to drip off of the fishcake and then place in the breadcrumbs. Turn the fishcake in the crumbs and press them firmly and evenly onto all the sides. Place the fishcake on a tray lined with baking parchment. Repeat the process with the remaining fishcakes, replacing the used crumbs with the reserved breadcrumbs for the final three fishcakes. (These fishcakes can be chilled in the fridge until you need them but should be used within 24 hours.) Place the fishcake on a tray lined with baking parchment. Repeat the process with the remaining fishcakes, replacing the used crumbs with the reserved breadcrumbs for the final three fishcakes. (These fishcakes can be chilled in the fridge until you need them but should be used within 24 hours.) To cook the fishcakes, preheat the oven to 200C/400F/Gas 6. Heat the oil in a large non-stick frying pan. Using a metal spatula, carefully place three of the fishcakes in the pan and fry over a medium high heat for three minutes on each side. Turn carefully to avoid breaking them. To cook the fishcakes, preheat the oven to 200C/400F/Gas 6. Heat the oil in a large non-stick frying pan. Using a metal spatula, carefully place three of the fishcakes in the pan and fry over a medium high heat for three minutes on each side. Turn carefully to avoid breaking them. Transfer the first three fishcakes to a baking tray and fry the remaining fishcakes in exactly the same way, adding a little more oil to the pan if necessary. Finish cooking all the fishcakes in the oven on the tray for 8-10 minutes, or until hot throughout. Transfer the first three fishcakes to a baking tray and fry the remaining fishcakes in exactly the same way, adding a little more oil to the pan if necessary. Finish cooking all the fishcakes in the oven on the tray for 8-10 minutes, or until hot throughout. While the fishcakes are in the oven, make the parsley sauce. Melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until it comes away from the sides of the pan. Slowly add the reserved milk, stirring constantly with a wooden spoon to ensure it is lump-free. While the fishcakes are in the oven, make the parsley sauce. Melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until it comes away from the sides of the pan. Slowly add the reserved milk, stirring constantly with a wooden spoon to ensure it is lump-free. Bring the sauce to a simmer and cook for three minutes, or until the sauce is thickened and smooth. Remove the pan from the heat and stir in the parsley. Season with salt and pepper to taste. Divide the fishcakes between six warmed plates, pour the sauce over and serve with fresh lemon wedges for squeezing. Bring the sauce to a simmer and cook for three minutes, or until the sauce is thickened and smooth. Remove the pan from the heat and stir in the parsley. Season with salt and pepper to taste. Divide the fishcakes between six warmed plates, pour the sauce over and serve with fresh lemon wedges for squeezing. | {
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"url": "https://www.bbc.co.uk/food/recipes/fish_cakes_with_parsley_61919",
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"title": "Cod, salmon and haddock fishcakes recipe",
"content": "Peel the potatoes and cut into roughly 3cm/1¼in chunks. Put the potatoes in a large saucepan and cover with cold water. Bring the water to the boil and then reduce the heat slightly and simmer for 12-15 minutes, or until the potatoes are soft but not falling apart. Drain the potatoes in a colander and return to the pan. Mash the potatoes until smooth or pass through a potato ricer. Season well with sea salt and freshly ground black pepper, then spread out onto a cold plate and leave to cool. Place the fish fillets in a large saucepan, with the thicker fillets on the bottom of the pan. Pour the milk into the pan, add the bay leaf and season with a little salt and some freshly ground black pepper. Cover the pan with a tight fitting lid and gently bring to a simmer. Immediately, take the pan off the heat and leave to stand for 10 minutes. This will finish cooking the fish and infuse the milk with flavour.After the time is up, carefully remove the fish from the milk using a slotted spoon and transfer to a plate. Reserve the milk to make the parsley sauce. Break the fish into large chunks, discarding the skin as you go. Leave the fish to cool completely. Place the cooled mash in a large bowl and stir in the lemon zest and spring onions. Tip the cooled fish into the mash and use a wooden spoon to mix it into the mash, without breaking up the fish too much. Divide the mixture into six balls. Flatten each ball until roughly 3cm/1¼in thick and place on a baking tray lined with baking parchment. Place the tray in the freezer for about 20 minutes to firm up. (Alternatively, put in the fridge for 45 minutes.)To coat the fishcakes, sprinkle the flour for dusting over a plate. Beat the eggs together in a shallow bowl and spread half of the breadcrumbs over a large plate. Dip one of the fishcakes into the flour, coating well on all sides. Gently pat off any excess flour before dipping the fishcake into the egg, coating all sides. Allow any excess egg to drip off of the fishcake and then place in the breadcrumbs. Turn the fishcake in the crumbs and press them firmly and evenly onto all the sides. Place the fishcake on a tray lined with baking parchment. Repeat the process with the remaining fishcakes, replacing the used crumbs with the reserved breadcrumbs for the final three fishcakes. (These fishcakes can be chilled in the fridge until you need them but should be used within 24 hours.)To cook the fishcakes, preheat the oven to 200C/400F/Gas 6. Heat the oil in a large non-stick frying pan. Using a metal spatula, carefully place three of the fishcakes in the pan and fry over a medium high heat for three minutes on each side. Turn carefully to avoid breaking them. Transfer the first three fishcakes to a baking tray and fry the remaining fishcakes in exactly the same way, adding a little more oil to the pan if necessary. Finish cooking all the fishcakes in the oven on the tray for 8-10 minutes, or until hot throughout. While the fishcakes are in the oven, make the parsley sauce. Melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until it comes away from the sides of the pan. Slowly add the reserved milk, stirring constantly with a wooden spoon to ensure it is lump-free. Bring the sauce to a simmer and cook for three minutes, or until the sauce is thickened and smooth. Remove the pan from the heat and stir in the parsley. Season with salt and pepper to taste. Divide the fishcakes between six warmed plates, pour the sauce over and serve with fresh lemon wedges for squeezing. Peel the potatoes and cut into roughly 3cm/1¼in chunks. Put the potatoes in a large saucepan and cover with cold water. Bring the water to the boil and then reduce the heat slightly and simmer for 12-15 minutes, or until the potatoes are soft but not falling apart. Peel the potatoes and cut into roughly 3cm/1¼in chunks. Put the potatoes in a large saucepan and cover with cold water. Bring the water to the boil and then reduce the heat slightly and simmer for 12-15 minutes, or until the potatoes are soft but not falling apart. Drain the potatoes in a colander and return to the pan. Mash the potatoes until smooth or pass through a potato ricer. Season well with sea salt and freshly ground black pepper, then spread out onto a cold plate and leave to cool. Drain the potatoes in a colander and return to the pan. Mash the potatoes until smooth or pass through a potato ricer. Season well with sea salt and freshly ground black pepper, then spread out onto a cold plate and leave to cool. Place the fish fillets in a large saucepan, with the thicker fillets on the bottom of the pan. Pour the milk into the pan, add the bay leaf and season with a little salt and some freshly ground black pepper. Place the fish fillets in a large saucepan, with the thicker fillets on the bottom of the pan. Pour the milk into the pan, add the bay leaf and season with a little salt and some freshly ground black pepper. Cover the pan with a tight fitting lid and gently bring to a simmer. Immediately, take the pan off the heat and leave to stand for 10 minutes. This will finish cooking the fish and infuse the milk with flavour. Cover the pan with a tight fitting lid and gently bring to a simmer. Immediately, take the pan off the heat and leave to stand for 10 minutes. This will finish cooking the fish and infuse the milk with flavour. After the time is up, carefully remove the fish from the milk using a slotted spoon and transfer to a plate. Reserve the milk to make the parsley sauce. Break the fish into large chunks, discarding the skin as you go. Leave the fish to cool completely. After the time is up, carefully remove the fish from the milk using a slotted spoon and transfer to a plate. Reserve the milk to make the parsley sauce. Break the fish into large chunks, discarding the skin as you go. Leave the fish to cool completely. Place the cooled mash in a large bowl and stir in the lemon zest and spring onions. Tip the cooled fish into the mash and use a wooden spoon to mix it into the mash, without breaking up the fish too much. Place the cooled mash in a large bowl and stir in the lemon zest and spring onions. Tip the cooled fish into the mash and use a wooden spoon to mix it into the mash, without breaking up the fish too much. Divide the mixture into six balls. Flatten each ball until roughly 3cm/1¼in thick and place on a baking tray lined with baking parchment. Place the tray in the freezer for about 20 minutes to firm up. (Alternatively, put in the fridge for 45 minutes.) Divide the mixture into six balls. Flatten each ball until roughly 3cm/1¼in thick and place on a baking tray lined with baking parchment. Place the tray in the freezer for about 20 minutes to firm up. (Alternatively, put in the fridge for 45 minutes.) To coat the fishcakes, sprinkle the flour for dusting over a plate. Beat the eggs together in a shallow bowl and spread half of the breadcrumbs over a large plate. To coat the fishcakes, sprinkle the flour for dusting over a plate. Beat the eggs together in a shallow bowl and spread half of the breadcrumbs over a large plate. Dip one of the fishcakes into the flour, coating well on all sides. Gently pat off any excess flour before dipping the fishcake into the egg, coating all sides. Allow any excess egg to drip off of the fishcake and then place in the breadcrumbs. Turn the fishcake in the crumbs and press them firmly and evenly onto all the sides. Dip one of the fishcakes into the flour, coating well on all sides. Gently pat off any excess flour before dipping the fishcake into the egg, coating all sides. Allow any excess egg to drip off of the fishcake and then place in the breadcrumbs. Turn the fishcake in the crumbs and press them firmly and evenly onto all the sides. Place the fishcake on a tray lined with baking parchment. Repeat the process with the remaining fishcakes, replacing the used crumbs with the reserved breadcrumbs for the final three fishcakes. (These fishcakes can be chilled in the fridge until you need them but should be used within 24 hours.) Place the fishcake on a tray lined with baking parchment. Repeat the process with the remaining fishcakes, replacing the used crumbs with the reserved breadcrumbs for the final three fishcakes. (These fishcakes can be chilled in the fridge until you need them but should be used within 24 hours.) To cook the fishcakes, preheat the oven to 200C/400F/Gas 6. Heat the oil in a large non-stick frying pan. Using a metal spatula, carefully place three of the fishcakes in the pan and fry over a medium high heat for three minutes on each side. Turn carefully to avoid breaking them. To cook the fishcakes, preheat the oven to 200C/400F/Gas 6. Heat the oil in a large non-stick frying pan. Using a metal spatula, carefully place three of the fishcakes in the pan and fry over a medium high heat for three minutes on each side. Turn carefully to avoid breaking them. Transfer the first three fishcakes to a baking tray and fry the remaining fishcakes in exactly the same way, adding a little more oil to the pan if necessary. Finish cooking all the fishcakes in the oven on the tray for 8-10 minutes, or until hot throughout. Transfer the first three fishcakes to a baking tray and fry the remaining fishcakes in exactly the same way, adding a little more oil to the pan if necessary. Finish cooking all the fishcakes in the oven on the tray for 8-10 minutes, or until hot throughout. While the fishcakes are in the oven, make the parsley sauce. Melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until it comes away from the sides of the pan. Slowly add the reserved milk, stirring constantly with a wooden spoon to ensure it is lump-free. While the fishcakes are in the oven, make the parsley sauce. Melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until it comes away from the sides of the pan. Slowly add the reserved milk, stirring constantly with a wooden spoon to ensure it is lump-free. Bring the sauce to a simmer and cook for three minutes, or until the sauce is thickened and smooth. Remove the pan from the heat and stir in the parsley. Season with salt and pepper to taste. Divide the fishcakes between six warmed plates, pour the sauce over and serve with fresh lemon wedges for squeezing. Bring the sauce to a simmer and cook for three minutes, or until the sauce is thickened and smooth. Remove the pan from the heat and stir in the parsley. Season with salt and pepper to taste. Divide the fishcakes between six warmed plates, pour the sauce over and serve with fresh lemon wedges for squeezing."
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} | 6892fa79589a403c8d2c014fd9a09efe98b927ebb16390557743cb042d8e5b8e | Cheese and tuna fish cakes with parsley sauce recipe
An average of 5.0 out of 5 stars from 1 rating These comforting fish cakes make a wonderfully simple midweek supper or brunch dish for a lazy weekend. 2 large floury white potatoes (about 375g/13oz), peeled and roughly chopped into 3cm/1¼in chunks knob of unsalted butter2 x 160g tins tuna in spring water, drained100g/3½oz mature cheddar, grated3 spring onions, finely choppedsmall handful fresh flatleaf parsley, finely chopped3 free-range eggs50g/1¾oz plain flour125g/4½oz white breadcrumbsvegetable oil, for frying 2 large floury white potatoes (about 375g/13oz), peeled and roughly chopped into 3cm/1¼in chunks knob of unsalted butter 2 x 160g tins tuna in spring water, drained 100g/3½oz mature cheddar, grated 3 spring onions, finely chopped small handful fresh flatleaf parsley, finely chopped 3 free-range eggs 50g/1¾oz plain flour 125g/4½oz white breadcrumbs vegetable oil, for frying 50g/1¾oz unsalted butter50g/1¾oz plain flour500ml/18fl oz full-fat milk 100g/3½oz mature cheddar, gratedhandful fresh flatleaf parsley, finely choppedsalt and freshly ground black pepper 50g/1¾oz unsalted butter 50g/1¾oz plain flour 500ml/18fl oz full-fat milk 100g/3½oz mature cheddar, grated handful fresh flatleaf parsley, finely chopped salt and freshly ground black pepper Method For the fish cakes, bring a large saucepan of salted water to the boil. Add the potatoes and boil for 10–12 minutes, until tender. Drain, return to the pan and dry out over a low heat. Mash with the butter and set aside to cool. Once the potatoes are cool, put them in a large bowl and add the tuna, cheese, spring onions and parsley. Season with salt and pepper. Beat one of the eggs and stir this into the mixture. Mix until well combined. Shape into 8 even-sized balls and flatten gently into patties. Place the patties on a baking tray lined with baking paper. Transfer to the fridge and chill for around 30 minutes (this will help them hold their shape). Preheat the oven to 200C/180C Fan/Gas 4.Place the plain flour in a shallow bowl and season generously with salt and pepper. Beat the remaining two eggs in a separate shallow bowl. Place the breadcrumbs in another separate shallow bowl. Take the fish cakes out of the fridge. Dredge each one in the flour, dip into the beaten egg to coat and then cover evenly with the breadcrumbs.Heat a good layer of vegetable oil in a frying pan. When hot, pan fry the fish cakes over a gentle heat for around 4 minutes on each side, until golden brown and crisp on both sides (you may need to do this in batches). Transfer to a baking tray lined with baking paper and bake in the oven for 6–8 minutes until crisp and cooked though. To make the sauce, melt the butter in a medium saucepan then stir in the flour to make a roux. Cook for a minute or two whilst whisking then gradually add the milk, whisking until smooth. Continue to cook over a gently heat for a few minutes until the sauce has thickened. Remove from the heat, add the cheese and parsley and stir until the cheese is melted. Season with salt and pepper. Serve the sauce alongside the fish cakes. For the fish cakes, bring a large saucepan of salted water to the boil. Add the potatoes and boil for 10–12 minutes, until tender. Drain, return to the pan and dry out over a low heat. Mash with the butter and set aside to cool. For the fish cakes, bring a large saucepan of salted water to the boil. Add the potatoes and boil for 10–12 minutes, until tender. Drain, return to the pan and dry out over a low heat. Mash with the butter and set aside to cool. Once the potatoes are cool, put them in a large bowl and add the tuna, cheese, spring onions and parsley. Season with salt and pepper. Beat one of the eggs and stir this into the mixture. Mix until well combined. Once the potatoes are cool, put them in a large bowl and add the tuna, cheese, spring onions and parsley. Season with salt and pepper. Beat one of the eggs and stir this into the mixture. Mix until well combined. Shape into 8 even-sized balls and flatten gently into patties. Place the patties on a baking tray lined with baking paper. Transfer to the fridge and chill for around 30 minutes (this will help them hold their shape). Shape into 8 even-sized balls and flatten gently into patties. Place the patties on a baking tray lined with baking paper. Transfer to the fridge and chill for around 30 minutes (this will help them hold their shape). Preheat the oven to 200C/180C Fan/Gas 4. Preheat the oven to 200C/180C Fan/Gas 4. Place the plain flour in a shallow bowl and season generously with salt and pepper. Beat the remaining two eggs in a separate shallow bowl. Place the breadcrumbs in another separate shallow bowl. Place the plain flour in a shallow bowl and season generously with salt and pepper. Beat the remaining two eggs in a separate shallow bowl. Place the breadcrumbs in another separate shallow bowl. Take the fish cakes out of the fridge. Dredge each one in the flour, dip into the beaten egg to coat and then cover evenly with the breadcrumbs. Take the fish cakes out of the fridge. Dredge each one in the flour, dip into the beaten egg to coat and then cover evenly with the breadcrumbs. Heat a good layer of vegetable oil in a frying pan. When hot, pan fry the fish cakes over a gentle heat for around 4 minutes on each side, until golden brown and crisp on both sides (you may need to do this in batches). Transfer to a baking tray lined with baking paper and bake in the oven for 6–8 minutes until crisp and cooked though. Heat a good layer of vegetable oil in a frying pan. When hot, pan fry the fish cakes over a gentle heat for around 4 minutes on each side, until golden brown and crisp on both sides (you may need to do this in batches). Transfer to a baking tray lined with baking paper and bake in the oven for 6–8 minutes until crisp and cooked though. To make the sauce, melt the butter in a medium saucepan then stir in the flour to make a roux. Cook for a minute or two whilst whisking then gradually add the milk, whisking until smooth. Continue to cook over a gently heat for a few minutes until the sauce has thickened. Remove from the heat, add the cheese and parsley and stir until the cheese is melted. Season with salt and pepper. To make the sauce, melt the butter in a medium saucepan then stir in the flour to make a roux. Cook for a minute or two whilst whisking then gradually add the milk, whisking until smooth. Continue to cook over a gently heat for a few minutes until the sauce has thickened. Remove from the heat, add the cheese and parsley and stir until the cheese is melted. Season with salt and pepper. Serve the sauce alongside the fish cakes. Serve the sauce alongside the fish cakes. Recipe tips You can use fresh or dried breadcrumbs in this recipe – just use whatever you have around. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cheesy_tuna_fish_cakes_11145",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cheese and tuna fish cakes with parsley sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These comforting fish cakes make a wonderfully simple midweek supper or brunch dish for a lazy weekend. 2 large floury white potatoes (about 375g/13oz), peeled and roughly chopped into 3cm/1¼in chunks knob of unsalted butter2 x 160g tins tuna in spring water, drained100g/3½oz mature cheddar, grated3 spring onions, finely choppedsmall handful fresh flatleaf parsley, finely chopped3 free-range eggs50g/1¾oz plain flour125g/4½oz white breadcrumbsvegetable oil, for frying 2 large floury white potatoes (about 375g/13oz), peeled and roughly chopped into 3cm/1¼in chunks knob of unsalted butter 2 x 160g tins tuna in spring water, drained 100g/3½oz mature cheddar, grated 3 spring onions, finely chopped small handful fresh flatleaf parsley, finely chopped 3 free-range eggs 50g/1¾oz plain flour 125g/4½oz white breadcrumbs vegetable oil, for frying 50g/1¾oz unsalted butter50g/1¾oz plain flour500ml/18fl oz full-fat milk 100g/3½oz mature cheddar, gratedhandful fresh flatleaf parsley, finely choppedsalt and freshly ground black pepper 50g/1¾oz unsalted butter 50g/1¾oz plain flour 500ml/18fl oz full-fat milk 100g/3½oz mature cheddar, grated handful fresh flatleaf parsley, finely chopped salt and freshly ground black pepper Method For the fish cakes, bring a large saucepan of salted water to the boil. Add the potatoes and boil for 10–12 minutes, until tender. Drain, return to the pan and dry out over a low heat. Mash with the butter and set aside to cool. Once the potatoes are cool, put them in a large bowl and add the tuna, cheese, spring onions and parsley. Season with salt and pepper. Beat one of the eggs and stir this into the mixture. Mix until well combined. Shape into 8 even-sized balls and flatten gently into patties. Place the patties on a baking tray lined with baking paper. Transfer to the fridge and chill for around 30 minutes (this will help them hold their shape). Preheat the oven to 200C/180C Fan/Gas 4.Place the plain flour in a shallow bowl and season generously with salt and pepper. Beat the remaining two eggs in a separate shallow bowl. Place the breadcrumbs in another separate shallow bowl. Take the fish cakes out of the fridge. Dredge each one in the flour, dip into the beaten egg to coat and then cover evenly with the breadcrumbs.Heat a good layer of vegetable oil in a frying pan. When hot, pan fry the fish cakes over a gentle heat for around 4 minutes on each side, until golden brown and crisp on both sides (you may need to do this in batches). Transfer to a baking tray lined with baking paper and bake in the oven for 6–8 minutes until crisp and cooked though. To make the sauce, melt the butter in a medium saucepan then stir in the flour to make a roux. Cook for a minute or two whilst whisking then gradually add the milk, whisking until smooth. Continue to cook over a gently heat for a few minutes until the sauce has thickened. Remove from the heat, add the cheese and parsley and stir until the cheese is melted. Season with salt and pepper. Serve the sauce alongside the fish cakes. For the fish cakes, bring a large saucepan of salted water to the boil. Add the potatoes and boil for 10–12 minutes, until tender. Drain, return to the pan and dry out over a low heat. Mash with the butter and set aside to cool. For the fish cakes, bring a large saucepan of salted water to the boil. Add the potatoes and boil for 10–12 minutes, until tender. Drain, return to the pan and dry out over a low heat. Mash with the butter and set aside to cool. Once the potatoes are cool, put them in a large bowl and add the tuna, cheese, spring onions and parsley. Season with salt and pepper. Beat one of the eggs and stir this into the mixture. Mix until well combined. Once the potatoes are cool, put them in a large bowl and add the tuna, cheese, spring onions and parsley. Season with salt and pepper. Beat one of the eggs and stir this into the mixture. Mix until well combined. Shape into 8 even-sized balls and flatten gently into patties. Place the patties on a baking tray lined with baking paper. Transfer to the fridge and chill for around 30 minutes (this will help them hold their shape). Shape into 8 even-sized balls and flatten gently into patties. Place the patties on a baking tray lined with baking paper. Transfer to the fridge and chill for around 30 minutes (this will help them hold their shape). Preheat the oven to 200C/180C Fan/Gas 4. Preheat the oven to 200C/180C Fan/Gas 4. Place the plain flour in a shallow bowl and season generously with salt and pepper. Beat the remaining two eggs in a separate shallow bowl. Place the breadcrumbs in another separate shallow bowl. Place the plain flour in a shallow bowl and season generously with salt and pepper. Beat the remaining two eggs in a separate shallow bowl. Place the breadcrumbs in another separate shallow bowl. Take the fish cakes out of the fridge. Dredge each one in the flour, dip into the beaten egg to coat and then cover evenly with the breadcrumbs. Take the fish cakes out of the fridge. Dredge each one in the flour, dip into the beaten egg to coat and then cover evenly with the breadcrumbs. Heat a good layer of vegetable oil in a frying pan. When hot, pan fry the fish cakes over a gentle heat for around 4 minutes on each side, until golden brown and crisp on both sides (you may need to do this in batches). Transfer to a baking tray lined with baking paper and bake in the oven for 6–8 minutes until crisp and cooked though. Heat a good layer of vegetable oil in a frying pan. When hot, pan fry the fish cakes over a gentle heat for around 4 minutes on each side, until golden brown and crisp on both sides (you may need to do this in batches). Transfer to a baking tray lined with baking paper and bake in the oven for 6–8 minutes until crisp and cooked though. To make the sauce, melt the butter in a medium saucepan then stir in the flour to make a roux. Cook for a minute or two whilst whisking then gradually add the milk, whisking until smooth. Continue to cook over a gently heat for a few minutes until the sauce has thickened. Remove from the heat, add the cheese and parsley and stir until the cheese is melted. Season with salt and pepper. To make the sauce, melt the butter in a medium saucepan then stir in the flour to make a roux. Cook for a minute or two whilst whisking then gradually add the milk, whisking until smooth. Continue to cook over a gently heat for a few minutes until the sauce has thickened. Remove from the heat, add the cheese and parsley and stir until the cheese is melted. Season with salt and pepper. Serve the sauce alongside the fish cakes. Serve the sauce alongside the fish cakes. Recipe tips You can use fresh or dried breadcrumbs in this recipe – just use whatever you have around."
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} | 2953bd7eaca14198d8f9ea5aef8d968ad726a9b40b2d051fb9614a34cc060a12 | Halibut with lemon butter recipe
An average of 5.0 out of 5 stars from 4 ratings 4 halibut chunks, weighing approx. 200g/7¼oz each2 lemons, juice only110g/4 oz buttersalt 4 halibut chunks, weighing approx. 200g/7¼oz each 2 lemons, juice only 110g/4 oz butter salt Method Score the fish with a sharp knife and marinate in the lemon juice for about 15 minutes.Drain, reserving the lemon juice, and dry with kitchen towels.Melt 75g/3oz butter in a large frying pan, making sure the heat is gentle and the butter doesn't burn.Cook the fish in the butter for approximately 3-4 minutes on each side.Increase the heat and pour in the lemon juice from the marinade; allow to bubble and evaporate slightly.Add the remaining butter to thicken the sauce.Serve immediately. Score the fish with a sharp knife and marinate in the lemon juice for about 15 minutes. Score the fish with a sharp knife and marinate in the lemon juice for about 15 minutes. Drain, reserving the lemon juice, and dry with kitchen towels. Drain, reserving the lemon juice, and dry with kitchen towels. Melt 75g/3oz butter in a large frying pan, making sure the heat is gentle and the butter doesn't burn. Melt 75g/3oz butter in a large frying pan, making sure the heat is gentle and the butter doesn't burn. Cook the fish in the butter for approximately 3-4 minutes on each side. Cook the fish in the butter for approximately 3-4 minutes on each side. Increase the heat and pour in the lemon juice from the marinade; allow to bubble and evaporate slightly. Increase the heat and pour in the lemon juice from the marinade; allow to bubble and evaporate slightly. Add the remaining butter to thicken the sauce. Add the remaining butter to thicken the sauce. Serve immediately. Serve immediately. | {
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"title": "Halibut with lemon butter recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings 4 halibut chunks, weighing approx. 200g/7¼oz each2 lemons, juice only110g/4 oz buttersalt 4 halibut chunks, weighing approx. 200g/7¼oz each 2 lemons, juice only 110g/4 oz butter salt Method Score the fish with a sharp knife and marinate in the lemon juice for about 15 minutes.Drain, reserving the lemon juice, and dry with kitchen towels.Melt 75g/3oz butter in a large frying pan, making sure the heat is gentle and the butter doesn't burn.Cook the fish in the butter for approximately 3-4 minutes on each side.Increase the heat and pour in the lemon juice from the marinade; allow to bubble and evaporate slightly.Add the remaining butter to thicken the sauce.Serve immediately. Score the fish with a sharp knife and marinate in the lemon juice for about 15 minutes. Score the fish with a sharp knife and marinate in the lemon juice for about 15 minutes. Drain, reserving the lemon juice, and dry with kitchen towels. Drain, reserving the lemon juice, and dry with kitchen towels. Melt 75g/3oz butter in a large frying pan, making sure the heat is gentle and the butter doesn't burn. Melt 75g/3oz butter in a large frying pan, making sure the heat is gentle and the butter doesn't burn. Cook the fish in the butter for approximately 3-4 minutes on each side. Cook the fish in the butter for approximately 3-4 minutes on each side. Increase the heat and pour in the lemon juice from the marinade; allow to bubble and evaporate slightly. Increase the heat and pour in the lemon juice from the marinade; allow to bubble and evaporate slightly. Add the remaining butter to thicken the sauce. Add the remaining butter to thicken the sauce. Serve immediately. Serve immediately."
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} | 308ad030862e5bec1220f4c877843d193938a22e7214ded0b008e88a38a591d0 | Mac 'n' cheese toastie recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mac_n_cheese_toastie_46983_16x9.jpg Take your toastie to the next level by filling it with creamy mac ‘n’ cheese – perfect comfort food for colder weather. 250g/9oz elbow macaroni150ml/3½fl oz evaporated milk 150g/5½oz red leicester, grated150g/5½oz gruyère, grated100g/3½oz mozzarella, grated (see Recipe Tip)1 tsp English mustard 250g/9oz elbow macaroni 150ml/3½fl oz evaporated milk 150g/5½oz red leicester, grated 150g/5½oz gruyère, grated 100g/3½oz mozzarella, grated (see Recipe Tip) 1 tsp English mustard truffle butter (or regular butter)10 slices gouda cheese10 slices white bloomer breadtruffle oil, to garnish grated Parmesan, to garnish truffle butter (or regular butter) 10 slices gouda cheese 10 slices white bloomer bread truffle oil, to garnish grated Parmesan, to garnish Method To make the mac ‘n’ cheese, cook the macaroni in a large saucepan of salted boiling water according to packet instructions. Once cooked, drain the pasta, reserving a little of the cooking water.Add the evaporated milk to the pasta, along with the reserved water, and stir. Add gradually as you don’t want it too wet, the liquid needs to be absorbed. Gradually add the grated gruyère and red leicester, stirring whilst the cheese melts.Once melted, remove from the heat and add the mozzarella and mustard. Set aside until you’re ready to fill your toastie!To make the toasties, in a heavy frying pan melt the butter or truffle butter and add a slice of bread to the pan, ensuring not to overcrowd the pan.Spoon some of the mac ‘n’ cheese mixture on top of the frying bread, add 2 slices of gouda and place the second slice of bread on top. Toast in the pan until golden brown and crispy on one side and then carefully turn it over. Continue to cook until the other side is golden brown and crispy.Remove from the pan, then repeat for the remaining bread and mac ‘n’ cheese.Cut each toastie in half and garnish with truffle oil and grated Parmesan. Repeat this process, until all 5 are made. To make the mac ‘n’ cheese, cook the macaroni in a large saucepan of salted boiling water according to packet instructions. Once cooked, drain the pasta, reserving a little of the cooking water. To make the mac ‘n’ cheese, cook the macaroni in a large saucepan of salted boiling water according to packet instructions. Once cooked, drain the pasta, reserving a little of the cooking water. Add the evaporated milk to the pasta, along with the reserved water, and stir. Add gradually as you don’t want it too wet, the liquid needs to be absorbed. Add the evaporated milk to the pasta, along with the reserved water, and stir. Add gradually as you don’t want it too wet, the liquid needs to be absorbed. Gradually add the grated gruyère and red leicester, stirring whilst the cheese melts. Gradually add the grated gruyère and red leicester, stirring whilst the cheese melts. Once melted, remove from the heat and add the mozzarella and mustard. Set aside until you’re ready to fill your toastie! Once melted, remove from the heat and add the mozzarella and mustard. Set aside until you’re ready to fill your toastie! To make the toasties, in a heavy frying pan melt the butter or truffle butter and add a slice of bread to the pan, ensuring not to overcrowd the pan. To make the toasties, in a heavy frying pan melt the butter or truffle butter and add a slice of bread to the pan, ensuring not to overcrowd the pan. Spoon some of the mac ‘n’ cheese mixture on top of the frying bread, add 2 slices of gouda and place the second slice of bread on top. Toast in the pan until golden brown and crispy on one side and then carefully turn it over. Continue to cook until the other side is golden brown and crispy. Spoon some of the mac ‘n’ cheese mixture on top of the frying bread, add 2 slices of gouda and place the second slice of bread on top. Toast in the pan until golden brown and crispy on one side and then carefully turn it over. Continue to cook until the other side is golden brown and crispy. Remove from the pan, then repeat for the remaining bread and mac ‘n’ cheese. Remove from the pan, then repeat for the remaining bread and mac ‘n’ cheese. Cut each toastie in half and garnish with truffle oil and grated Parmesan. Repeat this process, until all 5 are made. Cut each toastie in half and garnish with truffle oil and grated Parmesan. Repeat this process, until all 5 are made. Recipe tips Don’t buy pre-grated mozzarella as it has a waxy coating and stops the cheese from melting well. | {
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"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mac_n_cheese_toastie_46983_16x9.jpg Take your toastie to the next level by filling it with creamy mac ‘n’ cheese – perfect comfort food for colder weather. 250g/9oz elbow macaroni150ml/3½fl oz evaporated milk 150g/5½oz red leicester, grated150g/5½oz gruyère, grated100g/3½oz mozzarella, grated (see Recipe Tip)1 tsp English mustard 250g/9oz elbow macaroni 150ml/3½fl oz evaporated milk 150g/5½oz red leicester, grated 150g/5½oz gruyère, grated 100g/3½oz mozzarella, grated (see Recipe Tip) 1 tsp English mustard truffle butter (or regular butter)10 slices gouda cheese10 slices white bloomer breadtruffle oil, to garnish grated Parmesan, to garnish truffle butter (or regular butter) 10 slices gouda cheese 10 slices white bloomer bread truffle oil, to garnish grated Parmesan, to garnish Method To make the mac ‘n’ cheese, cook the macaroni in a large saucepan of salted boiling water according to packet instructions. Once cooked, drain the pasta, reserving a little of the cooking water.Add the evaporated milk to the pasta, along with the reserved water, and stir. Add gradually as you don’t want it too wet, the liquid needs to be absorbed. Gradually add the grated gruyère and red leicester, stirring whilst the cheese melts.Once melted, remove from the heat and add the mozzarella and mustard. Set aside until you’re ready to fill your toastie!To make the toasties, in a heavy frying pan melt the butter or truffle butter and add a slice of bread to the pan, ensuring not to overcrowd the pan.Spoon some of the mac ‘n’ cheese mixture on top of the frying bread, add 2 slices of gouda and place the second slice of bread on top. Toast in the pan until golden brown and crispy on one side and then carefully turn it over. Continue to cook until the other side is golden brown and crispy.Remove from the pan, then repeat for the remaining bread and mac ‘n’ cheese.Cut each toastie in half and garnish with truffle oil and grated Parmesan. Repeat this process, until all 5 are made. To make the mac ‘n’ cheese, cook the macaroni in a large saucepan of salted boiling water according to packet instructions. Once cooked, drain the pasta, reserving a little of the cooking water. To make the mac ‘n’ cheese, cook the macaroni in a large saucepan of salted boiling water according to packet instructions. Once cooked, drain the pasta, reserving a little of the cooking water. Add the evaporated milk to the pasta, along with the reserved water, and stir. Add gradually as you don’t want it too wet, the liquid needs to be absorbed. Add the evaporated milk to the pasta, along with the reserved water, and stir. Add gradually as you don’t want it too wet, the liquid needs to be absorbed. Gradually add the grated gruyère and red leicester, stirring whilst the cheese melts. Gradually add the grated gruyère and red leicester, stirring whilst the cheese melts. Once melted, remove from the heat and add the mozzarella and mustard. Set aside until you’re ready to fill your toastie! Once melted, remove from the heat and add the mozzarella and mustard. Set aside until you’re ready to fill your toastie! To make the toasties, in a heavy frying pan melt the butter or truffle butter and add a slice of bread to the pan, ensuring not to overcrowd the pan. To make the toasties, in a heavy frying pan melt the butter or truffle butter and add a slice of bread to the pan, ensuring not to overcrowd the pan. Spoon some of the mac ‘n’ cheese mixture on top of the frying bread, add 2 slices of gouda and place the second slice of bread on top. Toast in the pan until golden brown and crispy on one side and then carefully turn it over. Continue to cook until the other side is golden brown and crispy. Spoon some of the mac ‘n’ cheese mixture on top of the frying bread, add 2 slices of gouda and place the second slice of bread on top. Toast in the pan until golden brown and crispy on one side and then carefully turn it over. Continue to cook until the other side is golden brown and crispy. Remove from the pan, then repeat for the remaining bread and mac ‘n’ cheese. Remove from the pan, then repeat for the remaining bread and mac ‘n’ cheese. Cut each toastie in half and garnish with truffle oil and grated Parmesan. Repeat this process, until all 5 are made. Cut each toastie in half and garnish with truffle oil and grated Parmesan. Repeat this process, until all 5 are made. Recipe tips Don’t buy pre-grated mozzarella as it has a waxy coating and stops the cheese from melting well."
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} | 01f4c5f0499fcb8a27cfea08cb5803e889aefa993f524258c183f544efa3c17c | Burnt pineapple hot sauce with chicken wings recipe
An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/burnt_pineapple_hot_23585_16x9.jpg A punchy Scotch bonnet hot sauce with charred pineapple is smothered over fried chicken wings for an indulgent treat. 1 pineapple, skinned, cored and cut into quarters 5 Scotch bonnet chillies, stalk removed and left whole1 onion, quatered3 garlic cloves, left whole1 tsp ground allspice 1 tbsp chopped thyme4 tbsp vegetable oil80g/2¾oz brown sugar 125ml/4fl oz white wine vinegar or cider vinegarsalt and freshly ground black pepper 1 pineapple, skinned, cored and cut into quarters 5 Scotch bonnet chillies, stalk removed and left whole 1 onion, quatered 3 garlic cloves, left whole 1 tsp ground allspice 1 tbsp chopped thyme 4 tbsp vegetable oil 80g/2¾oz brown sugar 125ml/4fl oz white wine vinegar or cider vinegar salt and freshly ground black pepper 500ml/18fl oz chicken stock 12 chicken wings 2 tsp dried thyme 2 tsp ground cumin 2 tsp smoked paprika 2 tsp garlic powder2 tsp onion powder 2 tbsp vegetable oil 500ml/18fl oz chicken stock 12 chicken wings 2 tsp dried thyme 2 tsp ground cumin 2 tsp smoked paprika 2 tsp garlic powder 2 tsp onion powder 2 tbsp vegetable oil Method To make the hot sauce, preheat the oven to 250C/230C Fan/Gas 9 or as high as it will go.Put the pineapple, Scotch bonnet chillies, onion, garlic, allspice and thyme into a roasting tin. Toss with a little oil and season with salt and pepper.Roast for 30 minutes or so until all the ingredients are charred and blistered.Stir in the sugar and vinegar and tip into a food processor, then blend to a purée.Check the consistency and stir over a low heat to thicken if necessary. If too thick add a little warm water and blend again. This can be stored in the fridge for 3 months in a sterilised jar or bottle.To make the chicken wings, heat the stock in a large saucepan then add the chicken wings and poach for 30 minutes over a low heat to gently cook. Remove the wings and allow to cool to firm up. Mix together the thyme, cumin, smoked paprika, garlic powder and onion powder in a large bowl then add the wings and toss to coat.Heat a frying pan over a high heat with a little oil and chargrill the chicken wings all over to blister and heat through.Serve the chicken wings with some of the pineapple hot sauce. To make the hot sauce, preheat the oven to 250C/230C Fan/Gas 9 or as high as it will go. To make the hot sauce, preheat the oven to 250C/230C Fan/Gas 9 or as high as it will go. Put the pineapple, Scotch bonnet chillies, onion, garlic, allspice and thyme into a roasting tin. Toss with a little oil and season with salt and pepper. Put the pineapple, Scotch bonnet chillies, onion, garlic, allspice and thyme into a roasting tin. Toss with a little oil and season with salt and pepper. Roast for 30 minutes or so until all the ingredients are charred and blistered. Roast for 30 minutes or so until all the ingredients are charred and blistered. Stir in the sugar and vinegar and tip into a food processor, then blend to a purée. Stir in the sugar and vinegar and tip into a food processor, then blend to a purée. Check the consistency and stir over a low heat to thicken if necessary. If too thick add a little warm water and blend again. This can be stored in the fridge for 3 months in a sterilised jar or bottle. Check the consistency and stir over a low heat to thicken if necessary. If too thick add a little warm water and blend again. This can be stored in the fridge for 3 months in a sterilised jar or bottle. To make the chicken wings, heat the stock in a large saucepan then add the chicken wings and poach for 30 minutes over a low heat to gently cook. Remove the wings and allow to cool to firm up. To make the chicken wings, heat the stock in a large saucepan then add the chicken wings and poach for 30 minutes over a low heat to gently cook. Remove the wings and allow to cool to firm up. Mix together the thyme, cumin, smoked paprika, garlic powder and onion powder in a large bowl then add the wings and toss to coat. Mix together the thyme, cumin, smoked paprika, garlic powder and onion powder in a large bowl then add the wings and toss to coat. Heat a frying pan over a high heat with a little oil and chargrill the chicken wings all over to blister and heat through. Heat a frying pan over a high heat with a little oil and chargrill the chicken wings all over to blister and heat through. Serve the chicken wings with some of the pineapple hot sauce. Serve the chicken wings with some of the pineapple hot sauce. | {
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"title": "Burnt pineapple hot sauce with chicken wings recipe",
"content": "An average of 4.6 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/burnt_pineapple_hot_23585_16x9.jpg A punchy Scotch bonnet hot sauce with charred pineapple is smothered over fried chicken wings for an indulgent treat. 1 pineapple, skinned, cored and cut into quarters 5 Scotch bonnet chillies, stalk removed and left whole1 onion, quatered3 garlic cloves, left whole1 tsp ground allspice 1 tbsp chopped thyme4 tbsp vegetable oil80g/2¾oz brown sugar 125ml/4fl oz white wine vinegar or cider vinegarsalt and freshly ground black pepper 1 pineapple, skinned, cored and cut into quarters 5 Scotch bonnet chillies, stalk removed and left whole 1 onion, quatered 3 garlic cloves, left whole 1 tsp ground allspice 1 tbsp chopped thyme 4 tbsp vegetable oil 80g/2¾oz brown sugar 125ml/4fl oz white wine vinegar or cider vinegar salt and freshly ground black pepper 500ml/18fl oz chicken stock 12 chicken wings 2 tsp dried thyme 2 tsp ground cumin 2 tsp smoked paprika 2 tsp garlic powder2 tsp onion powder 2 tbsp vegetable oil 500ml/18fl oz chicken stock 12 chicken wings 2 tsp dried thyme 2 tsp ground cumin 2 tsp smoked paprika 2 tsp garlic powder 2 tsp onion powder 2 tbsp vegetable oil Method To make the hot sauce, preheat the oven to 250C/230C Fan/Gas 9 or as high as it will go.Put the pineapple, Scotch bonnet chillies, onion, garlic, allspice and thyme into a roasting tin. Toss with a little oil and season with salt and pepper.Roast for 30 minutes or so until all the ingredients are charred and blistered.Stir in the sugar and vinegar and tip into a food processor, then blend to a purée.Check the consistency and stir over a low heat to thicken if necessary. If too thick add a little warm water and blend again. This can be stored in the fridge for 3 months in a sterilised jar or bottle.To make the chicken wings, heat the stock in a large saucepan then add the chicken wings and poach for 30 minutes over a low heat to gently cook. Remove the wings and allow to cool to firm up. Mix together the thyme, cumin, smoked paprika, garlic powder and onion powder in a large bowl then add the wings and toss to coat.Heat a frying pan over a high heat with a little oil and chargrill the chicken wings all over to blister and heat through.Serve the chicken wings with some of the pineapple hot sauce. To make the hot sauce, preheat the oven to 250C/230C Fan/Gas 9 or as high as it will go. To make the hot sauce, preheat the oven to 250C/230C Fan/Gas 9 or as high as it will go. Put the pineapple, Scotch bonnet chillies, onion, garlic, allspice and thyme into a roasting tin. Toss with a little oil and season with salt and pepper. Put the pineapple, Scotch bonnet chillies, onion, garlic, allspice and thyme into a roasting tin. Toss with a little oil and season with salt and pepper. Roast for 30 minutes or so until all the ingredients are charred and blistered. Roast for 30 minutes or so until all the ingredients are charred and blistered. Stir in the sugar and vinegar and tip into a food processor, then blend to a purée. Stir in the sugar and vinegar and tip into a food processor, then blend to a purée. Check the consistency and stir over a low heat to thicken if necessary. If too thick add a little warm water and blend again. This can be stored in the fridge for 3 months in a sterilised jar or bottle. Check the consistency and stir over a low heat to thicken if necessary. If too thick add a little warm water and blend again. This can be stored in the fridge for 3 months in a sterilised jar or bottle. To make the chicken wings, heat the stock in a large saucepan then add the chicken wings and poach for 30 minutes over a low heat to gently cook. Remove the wings and allow to cool to firm up. To make the chicken wings, heat the stock in a large saucepan then add the chicken wings and poach for 30 minutes over a low heat to gently cook. Remove the wings and allow to cool to firm up. Mix together the thyme, cumin, smoked paprika, garlic powder and onion powder in a large bowl then add the wings and toss to coat. Mix together the thyme, cumin, smoked paprika, garlic powder and onion powder in a large bowl then add the wings and toss to coat. Heat a frying pan over a high heat with a little oil and chargrill the chicken wings all over to blister and heat through. Heat a frying pan over a high heat with a little oil and chargrill the chicken wings all over to blister and heat through. Serve the chicken wings with some of the pineapple hot sauce. Serve the chicken wings with some of the pineapple hot sauce."
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} | 8cb5a45462f9d95a63c01b4f25768fe016b52549dad8e7cb9e0465c24cb5933b | Pot roast pork with mushroom stuffing recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pot_roast_pork_mushroom_35572_16x9.jpg Pork loin is slow roasted to perfection with a stuffing of cep mushrooms, ricotta and herby breadcrumbs – delicious. 2 tbsp olive oil1 onion, chopped1 tbsp chopped fresh thyme3 garlic cloves 2 portobello mushrooms, chopped75g/2½oz dried cep mushrooms50g/1¾oz pine nuts100g/3½oz breadcrumbshandful chopped fresh flatleaf parsley250g/9oz ricotta2kg/4lb 8oz pork loin, on the bone, rind scoredsalt and freshly ground black pepper 2 tbsp olive oil 1 onion, chopped 1 tbsp chopped fresh thyme 3 garlic cloves 2 portobello mushrooms, chopped 75g/2½oz dried cep mushrooms 50g/1¾oz pine nuts 100g/3½oz breadcrumbs handful chopped fresh flatleaf parsley 250g/9oz ricotta 2kg/4lb 8oz pork loin, on the bone, rind scored salt and freshly ground black pepper 2 tbsp olive oil1 onion, sliced6 garlic cloves1 bay leaf1 bunch fresh basil, stalks and leaves chopped2 x 400g tins whole cherry tomatoes, drained350ml/12fl oz white wine3 tbsp capers1 pinch red pepper flakes25g/1oz dried ceps 2 tbsp olive oil 1 onion, sliced 6 garlic cloves 1 bay leaf 1 bunch fresh basil, stalks and leaves chopped 2 x 400g tins whole cherry tomatoes, drained 350ml/12fl oz white wine 3 tbsp capers 1 pinch red pepper flakes 25g/1oz dried ceps Method To make the pork, preheat the oven to 220C/200C Fan/Gas 7.Place a saucepan over a medium heat then sweat the onions, thyme and garlic in olive oil for 10 minutes until soft.Add the portobello and cep mushrooms to the pan and sweat until they are soft and cooked through.Add the pine nuts and tip everything into a bowl then stir in the breadcrumbs, parsley and ricotta. Season well with salt and freshly ground black pepper. Pour this into an ovenproof dish and set side.To make the pork, trim through the loin along the bone three-quarters of the way through and stuff it with the mushroom mixture, then use string to tie it back together and season all over with salt and freshly ground black pepper.Place the pork on top of the tomato sauce and roast for 1½ hour. To check the pork is cooked, insert a skewer into the centre of the meat and check the juices run clear with no traces of pink.To make the sauce, in a new pan, heat the oil over high heat and add the sliced onion, garlic, bay leaf and half the basil. Fry until softened.Add the tomatoes, wine and capers and bring to a boil, reduce to a simmer and cook for 5–8 minutes. Pour this over the pork loin and leave to rest for 30 minutes.Slice the pork and serve with the sauce and remaining basil. To make the pork, preheat the oven to 220C/200C Fan/Gas 7. To make the pork, preheat the oven to 220C/200C Fan/Gas 7. Place a saucepan over a medium heat then sweat the onions, thyme and garlic in olive oil for 10 minutes until soft. Place a saucepan over a medium heat then sweat the onions, thyme and garlic in olive oil for 10 minutes until soft. Add the portobello and cep mushrooms to the pan and sweat until they are soft and cooked through. Add the portobello and cep mushrooms to the pan and sweat until they are soft and cooked through. Add the pine nuts and tip everything into a bowl then stir in the breadcrumbs, parsley and ricotta. Season well with salt and freshly ground black pepper. Pour this into an ovenproof dish and set side. Add the pine nuts and tip everything into a bowl then stir in the breadcrumbs, parsley and ricotta. Season well with salt and freshly ground black pepper. Pour this into an ovenproof dish and set side. To make the pork, trim through the loin along the bone three-quarters of the way through and stuff it with the mushroom mixture, then use string to tie it back together and season all over with salt and freshly ground black pepper. To make the pork, trim through the loin along the bone three-quarters of the way through and stuff it with the mushroom mixture, then use string to tie it back together and season all over with salt and freshly ground black pepper. Place the pork on top of the tomato sauce and roast for 1½ hour. To check the pork is cooked, insert a skewer into the centre of the meat and check the juices run clear with no traces of pink. Place the pork on top of the tomato sauce and roast for 1½ hour. To check the pork is cooked, insert a skewer into the centre of the meat and check the juices run clear with no traces of pink. To make the sauce, in a new pan, heat the oil over high heat and add the sliced onion, garlic, bay leaf and half the basil. Fry until softened. To make the sauce, in a new pan, heat the oil over high heat and add the sliced onion, garlic, bay leaf and half the basil. Fry until softened. Add the tomatoes, wine and capers and bring to a boil, reduce to a simmer and cook for 5–8 minutes. Add the tomatoes, wine and capers and bring to a boil, reduce to a simmer and cook for 5–8 minutes. Pour this over the pork loin and leave to rest for 30 minutes. Pour this over the pork loin and leave to rest for 30 minutes. Slice the pork and serve with the sauce and remaining basil. Slice the pork and serve with the sauce and remaining basil. | {
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"title": "Pot roast pork with mushroom stuffing recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pot_roast_pork_mushroom_35572_16x9.jpg Pork loin is slow roasted to perfection with a stuffing of cep mushrooms, ricotta and herby breadcrumbs – delicious. 2 tbsp olive oil1 onion, chopped1 tbsp chopped fresh thyme3 garlic cloves 2 portobello mushrooms, chopped75g/2½oz dried cep mushrooms50g/1¾oz pine nuts100g/3½oz breadcrumbshandful chopped fresh flatleaf parsley250g/9oz ricotta2kg/4lb 8oz pork loin, on the bone, rind scoredsalt and freshly ground black pepper 2 tbsp olive oil 1 onion, chopped 1 tbsp chopped fresh thyme 3 garlic cloves 2 portobello mushrooms, chopped 75g/2½oz dried cep mushrooms 50g/1¾oz pine nuts 100g/3½oz breadcrumbs handful chopped fresh flatleaf parsley 250g/9oz ricotta 2kg/4lb 8oz pork loin, on the bone, rind scored salt and freshly ground black pepper 2 tbsp olive oil1 onion, sliced6 garlic cloves1 bay leaf1 bunch fresh basil, stalks and leaves chopped2 x 400g tins whole cherry tomatoes, drained350ml/12fl oz white wine3 tbsp capers1 pinch red pepper flakes25g/1oz dried ceps 2 tbsp olive oil 1 onion, sliced 6 garlic cloves 1 bay leaf 1 bunch fresh basil, stalks and leaves chopped 2 x 400g tins whole cherry tomatoes, drained 350ml/12fl oz white wine 3 tbsp capers 1 pinch red pepper flakes 25g/1oz dried ceps Method To make the pork, preheat the oven to 220C/200C Fan/Gas 7.Place a saucepan over a medium heat then sweat the onions, thyme and garlic in olive oil for 10 minutes until soft.Add the portobello and cep mushrooms to the pan and sweat until they are soft and cooked through.Add the pine nuts and tip everything into a bowl then stir in the breadcrumbs, parsley and ricotta. Season well with salt and freshly ground black pepper. Pour this into an ovenproof dish and set side.To make the pork, trim through the loin along the bone three-quarters of the way through and stuff it with the mushroom mixture, then use string to tie it back together and season all over with salt and freshly ground black pepper.Place the pork on top of the tomato sauce and roast for 1½ hour. To check the pork is cooked, insert a skewer into the centre of the meat and check the juices run clear with no traces of pink.To make the sauce, in a new pan, heat the oil over high heat and add the sliced onion, garlic, bay leaf and half the basil. Fry until softened.Add the tomatoes, wine and capers and bring to a boil, reduce to a simmer and cook for 5–8 minutes. Pour this over the pork loin and leave to rest for 30 minutes.Slice the pork and serve with the sauce and remaining basil. To make the pork, preheat the oven to 220C/200C Fan/Gas 7. To make the pork, preheat the oven to 220C/200C Fan/Gas 7. Place a saucepan over a medium heat then sweat the onions, thyme and garlic in olive oil for 10 minutes until soft. Place a saucepan over a medium heat then sweat the onions, thyme and garlic in olive oil for 10 minutes until soft. Add the portobello and cep mushrooms to the pan and sweat until they are soft and cooked through. Add the portobello and cep mushrooms to the pan and sweat until they are soft and cooked through. Add the pine nuts and tip everything into a bowl then stir in the breadcrumbs, parsley and ricotta. Season well with salt and freshly ground black pepper. Pour this into an ovenproof dish and set side. Add the pine nuts and tip everything into a bowl then stir in the breadcrumbs, parsley and ricotta. Season well with salt and freshly ground black pepper. Pour this into an ovenproof dish and set side. To make the pork, trim through the loin along the bone three-quarters of the way through and stuff it with the mushroom mixture, then use string to tie it back together and season all over with salt and freshly ground black pepper. To make the pork, trim through the loin along the bone three-quarters of the way through and stuff it with the mushroom mixture, then use string to tie it back together and season all over with salt and freshly ground black pepper. Place the pork on top of the tomato sauce and roast for 1½ hour. To check the pork is cooked, insert a skewer into the centre of the meat and check the juices run clear with no traces of pink. Place the pork on top of the tomato sauce and roast for 1½ hour. To check the pork is cooked, insert a skewer into the centre of the meat and check the juices run clear with no traces of pink. To make the sauce, in a new pan, heat the oil over high heat and add the sliced onion, garlic, bay leaf and half the basil. Fry until softened. To make the sauce, in a new pan, heat the oil over high heat and add the sliced onion, garlic, bay leaf and half the basil. Fry until softened. Add the tomatoes, wine and capers and bring to a boil, reduce to a simmer and cook for 5–8 minutes. Add the tomatoes, wine and capers and bring to a boil, reduce to a simmer and cook for 5–8 minutes. Pour this over the pork loin and leave to rest for 30 minutes. Pour this over the pork loin and leave to rest for 30 minutes. Slice the pork and serve with the sauce and remaining basil. Slice the pork and serve with the sauce and remaining basil."
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} | 6480ce2ff66c69908d7a99202175bcd00ed9555bd0ac37bcc6fedfa8b81f391a | Lamb stew with butternut squash and saffron recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_stew_butternut_47995_16x9.jpg Try Gennaro Contaldo's warming Italian stew. Cooking the lamb slowly keeps the meat tender with a richness of flavour. 1 onion, chopped1 courgette, chopped1 carrot, peeled and chopped1 celery stalk with leaves, chopped1 leek, chopped1 potato, peeled and chopped2 cherry tomatoes, left wholehandful fresh parsley, including stalks, left whole2 tbsp extra virgin olive oil1 tsp sea salt 1 onion, chopped 1 courgette, chopped 1 carrot, peeled and chopped 1 celery stalk with leaves, chopped 1 leek, chopped 1 potato, peeled and chopped 2 cherry tomatoes, left whole handful fresh parsley, including stalks, left whole 2 tbsp extra virgin olive oil 1 tsp sea salt 700g/1lb 9oz stewing lamb, cut into chunks3 tbsp extra virgin olive oil1 onion, finely chopped2 garlic cloves, finely chopped1 red chilli, halved lengthways2 sprigs fresh rosemary, leaves removed and chopped4 small fresh sage leaves, choppedpinch of saffron, diluted in 1 tbsp water2 tbsp tinned chopped tomatoes 4 tbsp dry white wine200ml/⅓ pint vegetable stock (made above or use a stock cube) 200g/7oz potato, cut into large chunks400g/14oz butternut squash, peeled and cut into large chunkssalt and freshly ground black pepper 700g/1lb 9oz stewing lamb, cut into chunks 3 tbsp extra virgin olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 red chilli, halved lengthways 2 sprigs fresh rosemary, leaves removed and chopped 4 small fresh sage leaves, chopped pinch of saffron, diluted in 1 tbsp water 2 tbsp tinned chopped tomatoes 4 tbsp dry white wine 200ml/⅓ pint vegetable stock (made above or use a stock cube) 200g/7oz potato, cut into large chunks 400g/14oz butternut squash, peeled and cut into large chunks salt and freshly ground black pepper bunch cime di rapa2 tbsp olive oil2 garlic cloves½ red chilli, chopped5–10 black olives, chopped2 tbsp capers squeeze lemon juicepinch salt bunch cime di rapa 2 tbsp olive oil 2 garlic cloves ½ red chilli, chopped 5–10 black olives, chopped 2 tbsp capers squeeze lemon juice pinch salt Method To make the vegetable stock, put all the ingredients in a large saucepan, add 1.5 litres/2⅔ pints of water and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 1 hour 15 minutes.Taste for seasoning and add more salt if necessary. Remove from the heat and strain the broth through a fine sieve, pressing down well on the vegetables with the back of a spoon. The stock can now be used for the stew, eaten as a soup or frozen.To make the stew, rub the lamb all over with salt and pepper. Heat the olive oil in a large saucepan, add the meat and brown on all sides, then remove and set aside. This might need to be done in batches so not to over crowd the pan. Reduce to heat and add the onion, garlic and chilli to the pan and sweat for a couple of minutes. Return the lamb to the pan, then add the herbs, saffron and tomato.Add the wine and allow to evaporate before adding the stock, then cover with a lid and cook on a very low heat for 1 hour.Add the potato and butternut squash and continue to cook for 30 minutes. Remove from the heat and leave to rest for a couple of minutes before serving.Meanwhile, to make the cime di rapa, use the shoots and leaves of the cime di rapa and place in a pot of boiling salted water and blanch for a couple of minutes. In a large frying pan, heat the olive oil then sauté the garlic, chilli, olives and capers for a minute or so. Add the blanched cime di rapa and sauté everything together for about 3 minutes. Remove and serve with a squeeze of lemon.Serve the stew with the cime di rapa alongside. To make the vegetable stock, put all the ingredients in a large saucepan, add 1.5 litres/2⅔ pints of water and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 1 hour 15 minutes. To make the vegetable stock, put all the ingredients in a large saucepan, add 1.5 litres/2⅔ pints of water and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 1 hour 15 minutes. Taste for seasoning and add more salt if necessary. Remove from the heat and strain the broth through a fine sieve, pressing down well on the vegetables with the back of a spoon. The stock can now be used for the stew, eaten as a soup or frozen. Taste for seasoning and add more salt if necessary. Remove from the heat and strain the broth through a fine sieve, pressing down well on the vegetables with the back of a spoon. The stock can now be used for the stew, eaten as a soup or frozen. To make the stew, rub the lamb all over with salt and pepper. Heat the olive oil in a large saucepan, add the meat and brown on all sides, then remove and set aside. This might need to be done in batches so not to over crowd the pan. To make the stew, rub the lamb all over with salt and pepper. Heat the olive oil in a large saucepan, add the meat and brown on all sides, then remove and set aside. This might need to be done in batches so not to over crowd the pan. Reduce to heat and add the onion, garlic and chilli to the pan and sweat for a couple of minutes. Return the lamb to the pan, then add the herbs, saffron and tomato. Reduce to heat and add the onion, garlic and chilli to the pan and sweat for a couple of minutes. Return the lamb to the pan, then add the herbs, saffron and tomato. Add the wine and allow to evaporate before adding the stock, then cover with a lid and cook on a very low heat for 1 hour. Add the wine and allow to evaporate before adding the stock, then cover with a lid and cook on a very low heat for 1 hour. Add the potato and butternut squash and continue to cook for 30 minutes. Remove from the heat and leave to rest for a couple of minutes before serving. Add the potato and butternut squash and continue to cook for 30 minutes. Remove from the heat and leave to rest for a couple of minutes before serving. Meanwhile, to make the cime di rapa, use the shoots and leaves of the cime di rapa and place in a pot of boiling salted water and blanch for a couple of minutes. Meanwhile, to make the cime di rapa, use the shoots and leaves of the cime di rapa and place in a pot of boiling salted water and blanch for a couple of minutes. In a large frying pan, heat the olive oil then sauté the garlic, chilli, olives and capers for a minute or so. Add the blanched cime di rapa and sauté everything together for about 3 minutes. Remove and serve with a squeeze of lemon. In a large frying pan, heat the olive oil then sauté the garlic, chilli, olives and capers for a minute or so. Add the blanched cime di rapa and sauté everything together for about 3 minutes. Remove and serve with a squeeze of lemon. Serve the stew with the cime di rapa alongside. Serve the stew with the cime di rapa alongside. Recipe tips If using a slow cooker, brown the meat in a large saucepan as above, then sweat the vegetables and add the herbs, saffron and tomato; add the wine and allow to evaporate. Add 350ml/12fl oz stock and bring to the boil, stirring. Put the potatoes into a large slow cooker pot, pour over the lamb mixture, press the lamb beneath the liquid and scatter the squash over the top. Cover and cook on low for 8–9 hours. | {
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"title": "Lamb stew with butternut squash and saffron recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_stew_butternut_47995_16x9.jpg Try Gennaro Contaldo's warming Italian stew. Cooking the lamb slowly keeps the meat tender with a richness of flavour. 1 onion, chopped1 courgette, chopped1 carrot, peeled and chopped1 celery stalk with leaves, chopped1 leek, chopped1 potato, peeled and chopped2 cherry tomatoes, left wholehandful fresh parsley, including stalks, left whole2 tbsp extra virgin olive oil1 tsp sea salt 1 onion, chopped 1 courgette, chopped 1 carrot, peeled and chopped 1 celery stalk with leaves, chopped 1 leek, chopped 1 potato, peeled and chopped 2 cherry tomatoes, left whole handful fresh parsley, including stalks, left whole 2 tbsp extra virgin olive oil 1 tsp sea salt 700g/1lb 9oz stewing lamb, cut into chunks3 tbsp extra virgin olive oil1 onion, finely chopped2 garlic cloves, finely chopped1 red chilli, halved lengthways2 sprigs fresh rosemary, leaves removed and chopped4 small fresh sage leaves, choppedpinch of saffron, diluted in 1 tbsp water2 tbsp tinned chopped tomatoes 4 tbsp dry white wine200ml/⅓ pint vegetable stock (made above or use a stock cube) 200g/7oz potato, cut into large chunks400g/14oz butternut squash, peeled and cut into large chunkssalt and freshly ground black pepper 700g/1lb 9oz stewing lamb, cut into chunks 3 tbsp extra virgin olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 red chilli, halved lengthways 2 sprigs fresh rosemary, leaves removed and chopped 4 small fresh sage leaves, chopped pinch of saffron, diluted in 1 tbsp water 2 tbsp tinned chopped tomatoes 4 tbsp dry white wine 200ml/⅓ pint vegetable stock (made above or use a stock cube) 200g/7oz potato, cut into large chunks 400g/14oz butternut squash, peeled and cut into large chunks salt and freshly ground black pepper bunch cime di rapa2 tbsp olive oil2 garlic cloves½ red chilli, chopped5–10 black olives, chopped2 tbsp capers squeeze lemon juicepinch salt bunch cime di rapa 2 tbsp olive oil 2 garlic cloves ½ red chilli, chopped 5–10 black olives, chopped 2 tbsp capers squeeze lemon juice pinch salt Method To make the vegetable stock, put all the ingredients in a large saucepan, add 1.5 litres/2⅔ pints of water and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 1 hour 15 minutes.Taste for seasoning and add more salt if necessary. Remove from the heat and strain the broth through a fine sieve, pressing down well on the vegetables with the back of a spoon. The stock can now be used for the stew, eaten as a soup or frozen.To make the stew, rub the lamb all over with salt and pepper. Heat the olive oil in a large saucepan, add the meat and brown on all sides, then remove and set aside. This might need to be done in batches so not to over crowd the pan. Reduce to heat and add the onion, garlic and chilli to the pan and sweat for a couple of minutes. Return the lamb to the pan, then add the herbs, saffron and tomato.Add the wine and allow to evaporate before adding the stock, then cover with a lid and cook on a very low heat for 1 hour.Add the potato and butternut squash and continue to cook for 30 minutes. Remove from the heat and leave to rest for a couple of minutes before serving.Meanwhile, to make the cime di rapa, use the shoots and leaves of the cime di rapa and place in a pot of boiling salted water and blanch for a couple of minutes. In a large frying pan, heat the olive oil then sauté the garlic, chilli, olives and capers for a minute or so. Add the blanched cime di rapa and sauté everything together for about 3 minutes. Remove and serve with a squeeze of lemon.Serve the stew with the cime di rapa alongside. To make the vegetable stock, put all the ingredients in a large saucepan, add 1.5 litres/2⅔ pints of water and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 1 hour 15 minutes. To make the vegetable stock, put all the ingredients in a large saucepan, add 1.5 litres/2⅔ pints of water and bring to the boil. Reduce the heat, cover with a lid and simmer gently for 1 hour 15 minutes. Taste for seasoning and add more salt if necessary. Remove from the heat and strain the broth through a fine sieve, pressing down well on the vegetables with the back of a spoon. The stock can now be used for the stew, eaten as a soup or frozen. Taste for seasoning and add more salt if necessary. Remove from the heat and strain the broth through a fine sieve, pressing down well on the vegetables with the back of a spoon. The stock can now be used for the stew, eaten as a soup or frozen. To make the stew, rub the lamb all over with salt and pepper. Heat the olive oil in a large saucepan, add the meat and brown on all sides, then remove and set aside. This might need to be done in batches so not to over crowd the pan. To make the stew, rub the lamb all over with salt and pepper. Heat the olive oil in a large saucepan, add the meat and brown on all sides, then remove and set aside. This might need to be done in batches so not to over crowd the pan. Reduce to heat and add the onion, garlic and chilli to the pan and sweat for a couple of minutes. Return the lamb to the pan, then add the herbs, saffron and tomato. Reduce to heat and add the onion, garlic and chilli to the pan and sweat for a couple of minutes. Return the lamb to the pan, then add the herbs, saffron and tomato. Add the wine and allow to evaporate before adding the stock, then cover with a lid and cook on a very low heat for 1 hour. Add the wine and allow to evaporate before adding the stock, then cover with a lid and cook on a very low heat for 1 hour. Add the potato and butternut squash and continue to cook for 30 minutes. Remove from the heat and leave to rest for a couple of minutes before serving. Add the potato and butternut squash and continue to cook for 30 minutes. Remove from the heat and leave to rest for a couple of minutes before serving. Meanwhile, to make the cime di rapa, use the shoots and leaves of the cime di rapa and place in a pot of boiling salted water and blanch for a couple of minutes. Meanwhile, to make the cime di rapa, use the shoots and leaves of the cime di rapa and place in a pot of boiling salted water and blanch for a couple of minutes. In a large frying pan, heat the olive oil then sauté the garlic, chilli, olives and capers for a minute or so. Add the blanched cime di rapa and sauté everything together for about 3 minutes. Remove and serve with a squeeze of lemon. In a large frying pan, heat the olive oil then sauté the garlic, chilli, olives and capers for a minute or so. Add the blanched cime di rapa and sauté everything together for about 3 minutes. Remove and serve with a squeeze of lemon. Serve the stew with the cime di rapa alongside. Serve the stew with the cime di rapa alongside. Recipe tips If using a slow cooker, brown the meat in a large saucepan as above, then sweat the vegetables and add the herbs, saffron and tomato; add the wine and allow to evaporate. Add 350ml/12fl oz stock and bring to the boil, stirring. Put the potatoes into a large slow cooker pot, pour over the lamb mixture, press the lamb beneath the liquid and scatter the squash over the top. Cover and cook on low for 8–9 hours."
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} | 11c00c0e7a8ba022862218abb482c1a08660a8b0ca09c2320badca0712da5f6c | Mulled apple juice recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_apple_punch_17914_16x9.jpg A warming non alcoholic spiced mulled apple juice that's perfect for a cold winter's night. 1 litre/1¾ pints apple juice 1 cinnamon stick, plus 6 to garnish6 cloves4 wide strips orange zest1 knob stem ginger in syrup, sliced, plus 1 tbsp syrup (optional)small pinch ground allspice 1 litre/1¾ pints apple juice 1 cinnamon stick, plus 6 to garnish 6 cloves 4 wide strips orange zest 1 knob stem ginger in syrup, sliced, plus 1 tbsp syrup (optional) small pinch ground allspice Method Put all of the ingredients in a saucepan and bring to a simmer over medium heat. Turn heat down to low for 15 minutes, then strain.Pour in to mugs and garnish each with a cinnamon stick. Put all of the ingredients in a saucepan and bring to a simmer over medium heat. Put all of the ingredients in a saucepan and bring to a simmer over medium heat. Turn heat down to low for 15 minutes, then strain. Turn heat down to low for 15 minutes, then strain. Pour in to mugs and garnish each with a cinnamon stick. Pour in to mugs and garnish each with a cinnamon stick. | {
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"title": "Mulled apple juice recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_apple_punch_17914_16x9.jpg A warming non alcoholic spiced mulled apple juice that's perfect for a cold winter's night. 1 litre/1¾ pints apple juice 1 cinnamon stick, plus 6 to garnish6 cloves4 wide strips orange zest1 knob stem ginger in syrup, sliced, plus 1 tbsp syrup (optional)small pinch ground allspice 1 litre/1¾ pints apple juice 1 cinnamon stick, plus 6 to garnish 6 cloves 4 wide strips orange zest 1 knob stem ginger in syrup, sliced, plus 1 tbsp syrup (optional) small pinch ground allspice Method Put all of the ingredients in a saucepan and bring to a simmer over medium heat. Turn heat down to low for 15 minutes, then strain.Pour in to mugs and garnish each with a cinnamon stick. Put all of the ingredients in a saucepan and bring to a simmer over medium heat. Put all of the ingredients in a saucepan and bring to a simmer over medium heat. Turn heat down to low for 15 minutes, then strain. Turn heat down to low for 15 minutes, then strain. Pour in to mugs and garnish each with a cinnamon stick. Pour in to mugs and garnish each with a cinnamon stick."
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} | d81656804ac44e4c64fdc8be549620a699ca50d83f18a447e1bdffa15fcc070e | Easy air fryer roast potatoes recipe
An average of 3.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_roast_potatoes_11631_16x9.jpg The perfect roast potato has a crispy exterior with a beautifully fluffy interior, and this recipe does exactly that. 4 Maris Piper, Russet or red skin potatoes, peeled and cut into quarters 2 tbsp vegetable oil1 tsp fine salt 4 Maris Piper, Russet or red skin potatoes, peeled and cut into quarters 2 tbsp vegetable oil 1 tsp fine salt Method Heat the air fryer to 160C. In a mixing bowl, toss the potatoes in the oil and salt then tip them into the air fryer basket. Cook for 30 minutes, giving them a proper aggressive toss every 10 minutes. Poke them with a fork if you want to fluff up the insides further. Increase the heat to 200C and cook for a further 6 minutes, until golden and crispy. Heat the air fryer to 160C. Heat the air fryer to 160C. In a mixing bowl, toss the potatoes in the oil and salt then tip them into the air fryer basket. In a mixing bowl, toss the potatoes in the oil and salt then tip them into the air fryer basket. Cook for 30 minutes, giving them a proper aggressive toss every 10 minutes. Poke them with a fork if you want to fluff up the insides further. Cook for 30 minutes, giving them a proper aggressive toss every 10 minutes. Poke them with a fork if you want to fluff up the insides further. Increase the heat to 200C and cook for a further 6 minutes, until golden and crispy. Increase the heat to 200C and cook for a further 6 minutes, until golden and crispy. | {
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"title": "Easy air fryer roast potatoes recipe",
"content": "An average of 3.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_roast_potatoes_11631_16x9.jpg The perfect roast potato has a crispy exterior with a beautifully fluffy interior, and this recipe does exactly that. 4 Maris Piper, Russet or red skin potatoes, peeled and cut into quarters 2 tbsp vegetable oil1 tsp fine salt 4 Maris Piper, Russet or red skin potatoes, peeled and cut into quarters 2 tbsp vegetable oil 1 tsp fine salt Method Heat the air fryer to 160C. In a mixing bowl, toss the potatoes in the oil and salt then tip them into the air fryer basket. Cook for 30 minutes, giving them a proper aggressive toss every 10 minutes. Poke them with a fork if you want to fluff up the insides further. Increase the heat to 200C and cook for a further 6 minutes, until golden and crispy. Heat the air fryer to 160C. Heat the air fryer to 160C. In a mixing bowl, toss the potatoes in the oil and salt then tip them into the air fryer basket. In a mixing bowl, toss the potatoes in the oil and salt then tip them into the air fryer basket. Cook for 30 minutes, giving them a proper aggressive toss every 10 minutes. Poke them with a fork if you want to fluff up the insides further. Cook for 30 minutes, giving them a proper aggressive toss every 10 minutes. Poke them with a fork if you want to fluff up the insides further. Increase the heat to 200C and cook for a further 6 minutes, until golden and crispy. Increase the heat to 200C and cook for a further 6 minutes, until golden and crispy."
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} | 2110084c8386d4cb421965b59aa1cd0e60785d71bb82399f1162388db25f0572 | James Martin's best roast potatoes recipe
An average of 3.2 out of 5 stars from 65 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_best_roast_potatoes_95083_16x9.jpg Learn how to make the best roast potatoes! James Martin's foolproof recipe gives perfect crispy potatoes every time. 10 large King Edward potatoes, peeled, cut into large chunks50g/1¾oz lard, dripping or vegetable oil2 pinches sea salt 10 large King Edward potatoes, peeled, cut into large chunks 50g/1¾oz lard, dripping or vegetable oil 2 pinches sea salt Method Preheat the oven to 200C/180C Fan/Gas 6.Simmer the potatoes in a large pan of salted boiling water for 4–5 minutes, or until the outside of the potatoes are beginning to soften.Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges.Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown.Sprinkle with salt and roast for 30 minutes, or until starting to colour.Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Simmer the potatoes in a large pan of salted boiling water for 4–5 minutes, or until the outside of the potatoes are beginning to soften. Simmer the potatoes in a large pan of salted boiling water for 4–5 minutes, or until the outside of the potatoes are beginning to soften. Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges. Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges. Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown. Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown. Sprinkle with salt and roast for 30 minutes, or until starting to colour. Sprinkle with salt and roast for 30 minutes, or until starting to colour. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp. Recipe tips You can add extra flavour to the potatoes by adding a few whole garlic cloves and sprigs of thyme or rosemary to the roasting tin before they go in the oven. | {
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"content": "An average of 3.2 out of 5 stars from 65 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/the_best_roast_potatoes_95083_16x9.jpg Learn how to make the best roast potatoes! James Martin's foolproof recipe gives perfect crispy potatoes every time. 10 large King Edward potatoes, peeled, cut into large chunks50g/1¾oz lard, dripping or vegetable oil2 pinches sea salt 10 large King Edward potatoes, peeled, cut into large chunks 50g/1¾oz lard, dripping or vegetable oil 2 pinches sea salt Method Preheat the oven to 200C/180C Fan/Gas 6.Simmer the potatoes in a large pan of salted boiling water for 4–5 minutes, or until the outside of the potatoes are beginning to soften.Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges.Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown.Sprinkle with salt and roast for 30 minutes, or until starting to colour.Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Simmer the potatoes in a large pan of salted boiling water for 4–5 minutes, or until the outside of the potatoes are beginning to soften. Simmer the potatoes in a large pan of salted boiling water for 4–5 minutes, or until the outside of the potatoes are beginning to soften. Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges. Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges. Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown. Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown. Sprinkle with salt and roast for 30 minutes, or until starting to colour. Sprinkle with salt and roast for 30 minutes, or until starting to colour. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp. Recipe tips You can add extra flavour to the potatoes by adding a few whole garlic cloves and sprigs of thyme or rosemary to the roasting tin before they go in the oven."
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} | f9f1fdcf141072c5cafc3ed9f756b070de07d259654e5890f0c660b55ac7b81f | Mulled wine with sloe gin recipe
An average of 5.0 out of 5 stars from 1 rating When it comes to picking a red wine to use for this recipe, make sure it’s fairly robust while not too heavy and tannic. Malbec and Merlot both work well. ½ orange5 cloves100ml/3½fl oz orange juice100g/3½oz muscovado sugar1 vanilla pod, split lengthways (optional)thumb fresh ginger, peeledcinnamon stick1 dried star anise750ml/26fl oz red wine70ml/2½fl oz sloe gincinnamon sticks, to garnish (optional) twists of orange peel, to garnish (optional) ½ orange 5 cloves 100ml/3½fl oz orange juice 100g/3½oz muscovado sugar 1 vanilla pod, split lengthways (optional) thumb fresh ginger, peeled cinnamon stick 1 dried star anise 750ml/26fl oz red wine 70ml/2½fl oz sloe gin cinnamon sticks, to garnish (optional) twists of orange peel, to garnish (optional) Method Stud the skin of the orange with the cloves. Heat the orange juice and muscovado sugar in a pan until the sugar has dissolved. Add the clove-studded orange along with the vanilla pod (if using), ginger, stick of cinnamon, star anise and the red wine. Stir in the sloe gin and heat gently over a low heat for about 10 minutes. Serve in glasses with a twist of orange peel and a cinnamon stick in each if you’ve got them to spare. Stud the skin of the orange with the cloves. Stud the skin of the orange with the cloves. Heat the orange juice and muscovado sugar in a pan until the sugar has dissolved. Heat the orange juice and muscovado sugar in a pan until the sugar has dissolved. Add the clove-studded orange along with the vanilla pod (if using), ginger, stick of cinnamon, star anise and the red wine. Add the clove-studded orange along with the vanilla pod (if using), ginger, stick of cinnamon, star anise and the red wine. Stir in the sloe gin and heat gently over a low heat for about 10 minutes. Stir in the sloe gin and heat gently over a low heat for about 10 minutes. Serve in glasses with a twist of orange peel and a cinnamon stick in each if you’ve got them to spare. Serve in glasses with a twist of orange peel and a cinnamon stick in each if you’ve got them to spare. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating When it comes to picking a red wine to use for this recipe, make sure it’s fairly robust while not too heavy and tannic. Malbec and Merlot both work well. ½ orange5 cloves100ml/3½fl oz orange juice100g/3½oz muscovado sugar1 vanilla pod, split lengthways (optional)thumb fresh ginger, peeledcinnamon stick1 dried star anise750ml/26fl oz red wine70ml/2½fl oz sloe gincinnamon sticks, to garnish (optional) twists of orange peel, to garnish (optional) ½ orange 5 cloves 100ml/3½fl oz orange juice 100g/3½oz muscovado sugar 1 vanilla pod, split lengthways (optional) thumb fresh ginger, peeled cinnamon stick 1 dried star anise 750ml/26fl oz red wine 70ml/2½fl oz sloe gin cinnamon sticks, to garnish (optional) twists of orange peel, to garnish (optional) Method Stud the skin of the orange with the cloves. Heat the orange juice and muscovado sugar in a pan until the sugar has dissolved. Add the clove-studded orange along with the vanilla pod (if using), ginger, stick of cinnamon, star anise and the red wine. Stir in the sloe gin and heat gently over a low heat for about 10 minutes. Serve in glasses with a twist of orange peel and a cinnamon stick in each if you’ve got them to spare. Stud the skin of the orange with the cloves. Stud the skin of the orange with the cloves. Heat the orange juice and muscovado sugar in a pan until the sugar has dissolved. Heat the orange juice and muscovado sugar in a pan until the sugar has dissolved. Add the clove-studded orange along with the vanilla pod (if using), ginger, stick of cinnamon, star anise and the red wine. Add the clove-studded orange along with the vanilla pod (if using), ginger, stick of cinnamon, star anise and the red wine. Stir in the sloe gin and heat gently over a low heat for about 10 minutes. Stir in the sloe gin and heat gently over a low heat for about 10 minutes. Serve in glasses with a twist of orange peel and a cinnamon stick in each if you’ve got them to spare. Serve in glasses with a twist of orange peel and a cinnamon stick in each if you’ve got them to spare."
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} | b9183e6110fdd20c155b7566f47e0ff92dab2638aea09c55cd5b0dd933167704 | Mulled cider with honey and sherry recipe
An average of 0.0 out of 5 stars from 0 ratings Perfect for Bonfire Night, this can be made with whatever cider you like – my favourite is a good quality scrumpy. 2 x 500ml bottles cider1 star anise1 cinnamon stick6 cloves½ orange30ml/1fl oz honey30ml/1fl oz sherry (optional)1 Cox’s apple, sliced 2 x 500ml bottles cider 1 star anise 1 cinnamon stick 6 cloves ½ orange 30ml/1fl oz honey 30ml/1fl oz sherry (optional) 1 Cox’s apple, sliced Method Put everything except the sherry and apple in a pot and place over a medium heat. Warm the mixture gently for 10–15 minutes without letting it boil.Add the sherry (if using) and slices of apple for the last couple of minutes, just before you serve. Ladle into glasses, making sure there’s a piece of apple in each. Put everything except the sherry and apple in a pot and place over a medium heat. Warm the mixture gently for 10–15 minutes without letting it boil. Put everything except the sherry and apple in a pot and place over a medium heat. Warm the mixture gently for 10–15 minutes without letting it boil. Add the sherry (if using) and slices of apple for the last couple of minutes, just before you serve. Add the sherry (if using) and slices of apple for the last couple of minutes, just before you serve. Ladle into glasses, making sure there’s a piece of apple in each. Ladle into glasses, making sure there’s a piece of apple in each. | {
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"title": "Mulled cider with honey and sherry recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Perfect for Bonfire Night, this can be made with whatever cider you like – my favourite is a good quality scrumpy. 2 x 500ml bottles cider1 star anise1 cinnamon stick6 cloves½ orange30ml/1fl oz honey30ml/1fl oz sherry (optional)1 Cox’s apple, sliced 2 x 500ml bottles cider 1 star anise 1 cinnamon stick 6 cloves ½ orange 30ml/1fl oz honey 30ml/1fl oz sherry (optional) 1 Cox’s apple, sliced Method Put everything except the sherry and apple in a pot and place over a medium heat. Warm the mixture gently for 10–15 minutes without letting it boil.Add the sherry (if using) and slices of apple for the last couple of minutes, just before you serve. Ladle into glasses, making sure there’s a piece of apple in each. Put everything except the sherry and apple in a pot and place over a medium heat. Warm the mixture gently for 10–15 minutes without letting it boil. Put everything except the sherry and apple in a pot and place over a medium heat. Warm the mixture gently for 10–15 minutes without letting it boil. Add the sherry (if using) and slices of apple for the last couple of minutes, just before you serve. Add the sherry (if using) and slices of apple for the last couple of minutes, just before you serve. Ladle into glasses, making sure there’s a piece of apple in each. Ladle into glasses, making sure there’s a piece of apple in each."
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} | 7a44c70c6e1b87255dcc8e5c93cd47e93fe66b20b3284c9e5cd890ea452a9705 | Braised wild rabbit winter salad recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_wild_rabbit_18872_16x9.jpg Rabbit is an affordable meat that can be tender and succulent when slow-cooked – try it here with endive and chicory. 1 wild rabbit, jointed 3 celery sticks, chopped 1 onion, quartered ½ fennel bulb, chopped1 carrot, chopped2 bay leaf 1 tsp black peppercorns 1 sprig fresh rosemary 1 garlic bulb, halved350ml/12fl oz red wine 500ml/18fl oz chicken stock4 tbsp vegetable oil salt and freshly ground black pepper 1 wild rabbit, jointed 3 celery sticks, chopped 1 onion, quartered ½ fennel bulb, chopped 1 carrot, chopped 2 bay leaf 1 tsp black peppercorns 1 sprig fresh rosemary 1 garlic bulb, halved 350ml/12fl oz red wine 500ml/18fl oz chicken stock 4 tbsp vegetable oil salt and freshly ground black pepper 2 tbsp vegetable oil3 small round shallots, halved 100g/3½oz diced pancetta, diced 6 button mushrooms, halved1 head curly endive, leaves picked 1 head yellow chicory, leaves picked 1 head red chicory, leaves picked 1 tbsp olive oil 1 tbsp fresh chives, chopped 1 tbsp fresh tarragon, chopped 1 tbsp red wine vinegar20g/¾oz Parmesan, grated100g/3½oz breadcrumbs, toasted 2 tbsp vegetable oil 3 small round shallots, halved 100g/3½oz diced pancetta, diced 6 button mushrooms, halved 1 head curly endive, leaves picked 1 head yellow chicory, leaves picked 1 head red chicory, leaves picked 1 tbsp olive oil 1 tbsp fresh chives, chopped 1 tbsp fresh tarragon, chopped 1 tbsp red wine vinegar 20g/¾oz Parmesan, grated 100g/3½oz breadcrumbs, toasted Method To make the braised wild rabbit, place all the ingredients (apart from the stock, oil, salt and pepper) into a large, sealable container and mix. Cover and allow the meat to marinate for 24 hours in the fridge. The next day, tip everything into a colander and drain. Use kitchen paper to pat all the ingredients dry and season with salt and pepper. Preheat the oven to 170C/150C Fan/Gas 3½. Place a flameproof casserole dish over a medium-high heat and addthe oil. When hot, add the rabbit and cook, turning, until the meat is golden-brown all over. Add the remaining ingredients from the marinade and fry for 2–3 minutes, until golden-brown. Pour the red wine into the dish and cook until the liquid has reduced by half. Add the stock. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven to cook for 2 hours. When cooked, remove the rabbit from the sauce and set aside. Strain the sauce through a sieve into a saucepan, then place over a medium heat and reduce the sauce by half. Meanwhile, pick the meat into chunks. To make the winter salad, heat a frying pan over a medium heat and add the vegetable oil. Add the shallots, pancetta and mushrooms and sauté until coloured all over.Add the sauce from the rabbit pan and reduce again. When happy with the taste and it has reached a coating consistency, add the meat.In a medium bowl, toss together the endive and chicory leaves with the olive oil, chives, tarragon and vinegar. Toss with the saucy meat and sprinkle over the Parmesan and toasted crumbs. Divide between plates and serve. To make the braised wild rabbit, place all the ingredients (apart from the stock, oil, salt and pepper) into a large, sealable container and mix. Cover and allow the meat to marinate for 24 hours in the fridge. To make the braised wild rabbit, place all the ingredients (apart from the stock, oil, salt and pepper) into a large, sealable container and mix. Cover and allow the meat to marinate for 24 hours in the fridge. The next day, tip everything into a colander and drain. Use kitchen paper to pat all the ingredients dry and season with salt and pepper. Preheat the oven to 170C/150C Fan/Gas 3½. The next day, tip everything into a colander and drain. Use kitchen paper to pat all the ingredients dry and season with salt and pepper. Preheat the oven to 170C/150C Fan/Gas 3½. Place a flameproof casserole dish over a medium-high heat and addthe oil. When hot, add the rabbit and cook, turning, until the meat is golden-brown all over. Add the remaining ingredients from the marinade and fry for 2–3 minutes, until golden-brown. Place a flameproof casserole dish over a medium-high heat and addthe oil. When hot, add the rabbit and cook, turning, until the meat is golden-brown all over. Add the remaining ingredients from the marinade and fry for 2–3 minutes, until golden-brown. Pour the red wine into the dish and cook until the liquid has reduced by half. Add the stock. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven to cook for 2 hours. Pour the red wine into the dish and cook until the liquid has reduced by half. Add the stock. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven to cook for 2 hours. When cooked, remove the rabbit from the sauce and set aside. Strain the sauce through a sieve into a saucepan, then place over a medium heat and reduce the sauce by half. Meanwhile, pick the meat into chunks. When cooked, remove the rabbit from the sauce and set aside. Strain the sauce through a sieve into a saucepan, then place over a medium heat and reduce the sauce by half. Meanwhile, pick the meat into chunks. To make the winter salad, heat a frying pan over a medium heat and add the vegetable oil. Add the shallots, pancetta and mushrooms and sauté until coloured all over. To make the winter salad, heat a frying pan over a medium heat and add the vegetable oil. Add the shallots, pancetta and mushrooms and sauté until coloured all over. Add the sauce from the rabbit pan and reduce again. When happy with the taste and it has reached a coating consistency, add the meat. Add the sauce from the rabbit pan and reduce again. When happy with the taste and it has reached a coating consistency, add the meat. In a medium bowl, toss together the endive and chicory leaves with the olive oil, chives, tarragon and vinegar. Toss with the saucy meat and sprinkle over the Parmesan and toasted crumbs. Divide between plates and serve. In a medium bowl, toss together the endive and chicory leaves with the olive oil, chives, tarragon and vinegar. Toss with the saucy meat and sprinkle over the Parmesan and toasted crumbs. Divide between plates and serve. | {
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"title": "Braised wild rabbit winter salad 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/braised_wild_rabbit_18872_16x9.jpg Rabbit is an affordable meat that can be tender and succulent when slow-cooked – try it here with endive and chicory. 1 wild rabbit, jointed 3 celery sticks, chopped 1 onion, quartered ½ fennel bulb, chopped1 carrot, chopped2 bay leaf 1 tsp black peppercorns 1 sprig fresh rosemary 1 garlic bulb, halved350ml/12fl oz red wine 500ml/18fl oz chicken stock4 tbsp vegetable oil salt and freshly ground black pepper 1 wild rabbit, jointed 3 celery sticks, chopped 1 onion, quartered ½ fennel bulb, chopped 1 carrot, chopped 2 bay leaf 1 tsp black peppercorns 1 sprig fresh rosemary 1 garlic bulb, halved 350ml/12fl oz red wine 500ml/18fl oz chicken stock 4 tbsp vegetable oil salt and freshly ground black pepper 2 tbsp vegetable oil3 small round shallots, halved 100g/3½oz diced pancetta, diced 6 button mushrooms, halved1 head curly endive, leaves picked 1 head yellow chicory, leaves picked 1 head red chicory, leaves picked 1 tbsp olive oil 1 tbsp fresh chives, chopped 1 tbsp fresh tarragon, chopped 1 tbsp red wine vinegar20g/¾oz Parmesan, grated100g/3½oz breadcrumbs, toasted 2 tbsp vegetable oil 3 small round shallots, halved 100g/3½oz diced pancetta, diced 6 button mushrooms, halved 1 head curly endive, leaves picked 1 head yellow chicory, leaves picked 1 head red chicory, leaves picked 1 tbsp olive oil 1 tbsp fresh chives, chopped 1 tbsp fresh tarragon, chopped 1 tbsp red wine vinegar 20g/¾oz Parmesan, grated 100g/3½oz breadcrumbs, toasted Method To make the braised wild rabbit, place all the ingredients (apart from the stock, oil, salt and pepper) into a large, sealable container and mix. Cover and allow the meat to marinate for 24 hours in the fridge. The next day, tip everything into a colander and drain. Use kitchen paper to pat all the ingredients dry and season with salt and pepper. Preheat the oven to 170C/150C Fan/Gas 3½. Place a flameproof casserole dish over a medium-high heat and addthe oil. When hot, add the rabbit and cook, turning, until the meat is golden-brown all over. Add the remaining ingredients from the marinade and fry for 2–3 minutes, until golden-brown. Pour the red wine into the dish and cook until the liquid has reduced by half. Add the stock. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven to cook for 2 hours. When cooked, remove the rabbit from the sauce and set aside. Strain the sauce through a sieve into a saucepan, then place over a medium heat and reduce the sauce by half. Meanwhile, pick the meat into chunks. To make the winter salad, heat a frying pan over a medium heat and add the vegetable oil. Add the shallots, pancetta and mushrooms and sauté until coloured all over.Add the sauce from the rabbit pan and reduce again. When happy with the taste and it has reached a coating consistency, add the meat.In a medium bowl, toss together the endive and chicory leaves with the olive oil, chives, tarragon and vinegar. Toss with the saucy meat and sprinkle over the Parmesan and toasted crumbs. Divide between plates and serve. To make the braised wild rabbit, place all the ingredients (apart from the stock, oil, salt and pepper) into a large, sealable container and mix. Cover and allow the meat to marinate for 24 hours in the fridge. To make the braised wild rabbit, place all the ingredients (apart from the stock, oil, salt and pepper) into a large, sealable container and mix. Cover and allow the meat to marinate for 24 hours in the fridge. The next day, tip everything into a colander and drain. Use kitchen paper to pat all the ingredients dry and season with salt and pepper. Preheat the oven to 170C/150C Fan/Gas 3½. The next day, tip everything into a colander and drain. Use kitchen paper to pat all the ingredients dry and season with salt and pepper. Preheat the oven to 170C/150C Fan/Gas 3½. Place a flameproof casserole dish over a medium-high heat and addthe oil. When hot, add the rabbit and cook, turning, until the meat is golden-brown all over. Add the remaining ingredients from the marinade and fry for 2–3 minutes, until golden-brown. Place a flameproof casserole dish over a medium-high heat and addthe oil. When hot, add the rabbit and cook, turning, until the meat is golden-brown all over. Add the remaining ingredients from the marinade and fry for 2–3 minutes, until golden-brown. Pour the red wine into the dish and cook until the liquid has reduced by half. Add the stock. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven to cook for 2 hours. Pour the red wine into the dish and cook until the liquid has reduced by half. Add the stock. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven to cook for 2 hours. When cooked, remove the rabbit from the sauce and set aside. Strain the sauce through a sieve into a saucepan, then place over a medium heat and reduce the sauce by half. Meanwhile, pick the meat into chunks. When cooked, remove the rabbit from the sauce and set aside. Strain the sauce through a sieve into a saucepan, then place over a medium heat and reduce the sauce by half. Meanwhile, pick the meat into chunks. To make the winter salad, heat a frying pan over a medium heat and add the vegetable oil. Add the shallots, pancetta and mushrooms and sauté until coloured all over. To make the winter salad, heat a frying pan over a medium heat and add the vegetable oil. Add the shallots, pancetta and mushrooms and sauté until coloured all over. Add the sauce from the rabbit pan and reduce again. When happy with the taste and it has reached a coating consistency, add the meat. Add the sauce from the rabbit pan and reduce again. When happy with the taste and it has reached a coating consistency, add the meat. In a medium bowl, toss together the endive and chicory leaves with the olive oil, chives, tarragon and vinegar. Toss with the saucy meat and sprinkle over the Parmesan and toasted crumbs. Divide between plates and serve. In a medium bowl, toss together the endive and chicory leaves with the olive oil, chives, tarragon and vinegar. Toss with the saucy meat and sprinkle over the Parmesan and toasted crumbs. Divide between plates and serve."
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} | db6e5d295699da0f1f7636ef4b1a1e8fa91670e12fc9dece99ffaf7f29d7b4a7 | Sweet woodruff mousse, oat crumble, sorrel sorbet recipe
An average of 0.0 out of 5 stars from 0 ratings If you’re not able to find sweet woodruff, you can use a cinnamon stick along with the tonka beans to recreate the sweet almost vanilla-like flavour of woodruff. 500ml/18fl oz double cream170ml/6fl oz full-fat milk3g dried sweet woodruff 500ml/18fl oz double cream 170ml/6fl oz full-fat milk 3g dried sweet woodruff 90g/3¼oz caster sugar50g/1¾oz free-range egg yolks5g cornflour 90g/3¼oz caster sugar 50g/1¾oz free-range egg yolks 5g cornflour 150g/5½oz toasted oat flour 60g/2¼oz unsalted butter, at room temperature112g/4oz caster sugar27ml/1fl oz oil2g ammonium carbonate or baking powder 150g/5½oz toasted oat flour 60g/2¼oz unsalted butter, at room temperature 112g/4oz caster sugar 27ml/1fl oz oil 2g ammonium carbonate or baking powder pinch dried spinachpinch dried sweet woodruff pinch dried spinach pinch dried sweet woodruff 4 sheets gelatine210g/7oz liquid glucose350g/12oz caster sugar150g/5½oz spinach, blanched and refreshed450g/1lb sorrel, blanched and refreshed300ml/10fl oz lemon juice 4 sheets gelatine 210g/7oz liquid glucose 350g/12oz caster sugar 150g/5½oz spinach, blanched and refreshed 450g/1lb sorrel, blanched and refreshed 300ml/10fl oz lemon juice raspberries raspberries Method To make the mousse, put the cream, milk, woodruff and tonka beans in a pan and bring to the boil. In a separate bowl, whisk the sugar, egg yolks and cornflour and pour the flavoured cream over it. Pour the liquid back into a clean pan and warm up gently to 85C, using a kitchen thermometer to check. Leave to cool for an hour and then strain the liquid through a sieve into a clean bowl. Place in the fridge. Whip just before serving. To make the oat crumble, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.Place the flour in a bowl and rub the butter in until you have a breadcrumb consistency. Add the sugar and mix well, then stir in the oil and baking powder. Spread out on the prepared baking tray and bake for 10 minutes. To make the green powder, mix together the dry spinach and dried woodroof. Set aside.To make the green sorrel sorbet, soak the gelatine in a bowl of cold water. Bring 1 litre/1¾ pints water, the liquid glucose and sugar to the boil in a pan. Drain the gelatine and then add the soaked gelatine to the pan and remove from the heat. Check the temperature of the sugar water using a kitchen thermometer. Once it is at 8C, mix the spinach and sorrel with the sugar water. Place in a blender and blend until smooth, then add the lemon juice. Transfer the mixture to a suitable container for the freezer, and freeze for 1 hour 30 minutes, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer. Keep mixing the sorbet every hour for the next 4 hours to break up the ice crystals. You will not need all of the sorbet (or the mousse) for this recipe – store the sorbet in the freezer for another time, and the mousse in the fridge.To serve, put some raspberries in the centre of each serving bowl, then top with the mousse and then the sorbet. Garnish with the crumble and a dusting of the green powder. To make the mousse, put the cream, milk, woodruff and tonka beans in a pan and bring to the boil. To make the mousse, put the cream, milk, woodruff and tonka beans in a pan and bring to the boil. In a separate bowl, whisk the sugar, egg yolks and cornflour and pour the flavoured cream over it. In a separate bowl, whisk the sugar, egg yolks and cornflour and pour the flavoured cream over it. Pour the liquid back into a clean pan and warm up gently to 85C, using a kitchen thermometer to check. Leave to cool for an hour and then strain the liquid through a sieve into a clean bowl. Place in the fridge. Whip just before serving. Pour the liquid back into a clean pan and warm up gently to 85C, using a kitchen thermometer to check. Leave to cool for an hour and then strain the liquid through a sieve into a clean bowl. Place in the fridge. Whip just before serving. To make the oat crumble, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. To make the oat crumble, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Place the flour in a bowl and rub the butter in until you have a breadcrumb consistency. Add the sugar and mix well, then stir in the oil and baking powder. Spread out on the prepared baking tray and bake for 10 minutes. Place the flour in a bowl and rub the butter in until you have a breadcrumb consistency. Add the sugar and mix well, then stir in the oil and baking powder. Spread out on the prepared baking tray and bake for 10 minutes. To make the green powder, mix together the dry spinach and dried woodroof. Set aside. To make the green powder, mix together the dry spinach and dried woodroof. Set aside. To make the green sorrel sorbet, soak the gelatine in a bowl of cold water. To make the green sorrel sorbet, soak the gelatine in a bowl of cold water. Bring 1 litre/1¾ pints water, the liquid glucose and sugar to the boil in a pan. Drain the gelatine and then add the soaked gelatine to the pan and remove from the heat. Bring 1 litre/1¾ pints water, the liquid glucose and sugar to the boil in a pan. Drain the gelatine and then add the soaked gelatine to the pan and remove from the heat. Check the temperature of the sugar water using a kitchen thermometer. Once it is at 8C, mix the spinach and sorrel with the sugar water. Place in a blender and blend until smooth, then add the lemon juice. Transfer the mixture to a suitable container for the freezer, and freeze for 1 hour 30 minutes, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer. Check the temperature of the sugar water using a kitchen thermometer. Once it is at 8C, mix the spinach and sorrel with the sugar water. Place in a blender and blend until smooth, then add the lemon juice. Transfer the mixture to a suitable container for the freezer, and freeze for 1 hour 30 minutes, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer. Keep mixing the sorbet every hour for the next 4 hours to break up the ice crystals. You will not need all of the sorbet (or the mousse) for this recipe – store the sorbet in the freezer for another time, and the mousse in the fridge. Keep mixing the sorbet every hour for the next 4 hours to break up the ice crystals. You will not need all of the sorbet (or the mousse) for this recipe – store the sorbet in the freezer for another time, and the mousse in the fridge. To serve, put some raspberries in the centre of each serving bowl, then top with the mousse and then the sorbet. Garnish with the crumble and a dusting of the green powder. To serve, put some raspberries in the centre of each serving bowl, then top with the mousse and then the sorbet. Garnish with the crumble and a dusting of the green powder. | {
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"title": "Sweet woodruff mousse, oat crumble, sorrel sorbet recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings If you’re not able to find sweet woodruff, you can use a cinnamon stick along with the tonka beans to recreate the sweet almost vanilla-like flavour of woodruff. 500ml/18fl oz double cream170ml/6fl oz full-fat milk3g dried sweet woodruff 500ml/18fl oz double cream 170ml/6fl oz full-fat milk 3g dried sweet woodruff 90g/3¼oz caster sugar50g/1¾oz free-range egg yolks5g cornflour 90g/3¼oz caster sugar 50g/1¾oz free-range egg yolks 5g cornflour 150g/5½oz toasted oat flour 60g/2¼oz unsalted butter, at room temperature112g/4oz caster sugar27ml/1fl oz oil2g ammonium carbonate or baking powder 150g/5½oz toasted oat flour 60g/2¼oz unsalted butter, at room temperature 112g/4oz caster sugar 27ml/1fl oz oil 2g ammonium carbonate or baking powder pinch dried spinachpinch dried sweet woodruff pinch dried spinach pinch dried sweet woodruff 4 sheets gelatine210g/7oz liquid glucose350g/12oz caster sugar150g/5½oz spinach, blanched and refreshed450g/1lb sorrel, blanched and refreshed300ml/10fl oz lemon juice 4 sheets gelatine 210g/7oz liquid glucose 350g/12oz caster sugar 150g/5½oz spinach, blanched and refreshed 450g/1lb sorrel, blanched and refreshed 300ml/10fl oz lemon juice raspberries raspberries Method To make the mousse, put the cream, milk, woodruff and tonka beans in a pan and bring to the boil. In a separate bowl, whisk the sugar, egg yolks and cornflour and pour the flavoured cream over it. Pour the liquid back into a clean pan and warm up gently to 85C, using a kitchen thermometer to check. Leave to cool for an hour and then strain the liquid through a sieve into a clean bowl. Place in the fridge. Whip just before serving. To make the oat crumble, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.Place the flour in a bowl and rub the butter in until you have a breadcrumb consistency. Add the sugar and mix well, then stir in the oil and baking powder. Spread out on the prepared baking tray and bake for 10 minutes. To make the green powder, mix together the dry spinach and dried woodroof. Set aside.To make the green sorrel sorbet, soak the gelatine in a bowl of cold water. Bring 1 litre/1¾ pints water, the liquid glucose and sugar to the boil in a pan. Drain the gelatine and then add the soaked gelatine to the pan and remove from the heat. Check the temperature of the sugar water using a kitchen thermometer. Once it is at 8C, mix the spinach and sorrel with the sugar water. Place in a blender and blend until smooth, then add the lemon juice. Transfer the mixture to a suitable container for the freezer, and freeze for 1 hour 30 minutes, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer. Keep mixing the sorbet every hour for the next 4 hours to break up the ice crystals. You will not need all of the sorbet (or the mousse) for this recipe – store the sorbet in the freezer for another time, and the mousse in the fridge.To serve, put some raspberries in the centre of each serving bowl, then top with the mousse and then the sorbet. Garnish with the crumble and a dusting of the green powder. To make the mousse, put the cream, milk, woodruff and tonka beans in a pan and bring to the boil. To make the mousse, put the cream, milk, woodruff and tonka beans in a pan and bring to the boil. In a separate bowl, whisk the sugar, egg yolks and cornflour and pour the flavoured cream over it. In a separate bowl, whisk the sugar, egg yolks and cornflour and pour the flavoured cream over it. Pour the liquid back into a clean pan and warm up gently to 85C, using a kitchen thermometer to check. Leave to cool for an hour and then strain the liquid through a sieve into a clean bowl. Place in the fridge. Whip just before serving. Pour the liquid back into a clean pan and warm up gently to 85C, using a kitchen thermometer to check. Leave to cool for an hour and then strain the liquid through a sieve into a clean bowl. Place in the fridge. Whip just before serving. To make the oat crumble, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. To make the oat crumble, preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Place the flour in a bowl and rub the butter in until you have a breadcrumb consistency. Add the sugar and mix well, then stir in the oil and baking powder. Spread out on the prepared baking tray and bake for 10 minutes. Place the flour in a bowl and rub the butter in until you have a breadcrumb consistency. Add the sugar and mix well, then stir in the oil and baking powder. Spread out on the prepared baking tray and bake for 10 minutes. To make the green powder, mix together the dry spinach and dried woodroof. Set aside. To make the green powder, mix together the dry spinach and dried woodroof. Set aside. To make the green sorrel sorbet, soak the gelatine in a bowl of cold water. To make the green sorrel sorbet, soak the gelatine in a bowl of cold water. Bring 1 litre/1¾ pints water, the liquid glucose and sugar to the boil in a pan. Drain the gelatine and then add the soaked gelatine to the pan and remove from the heat. Bring 1 litre/1¾ pints water, the liquid glucose and sugar to the boil in a pan. Drain the gelatine and then add the soaked gelatine to the pan and remove from the heat. Check the temperature of the sugar water using a kitchen thermometer. Once it is at 8C, mix the spinach and sorrel with the sugar water. Place in a blender and blend until smooth, then add the lemon juice. Transfer the mixture to a suitable container for the freezer, and freeze for 1 hour 30 minutes, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer. Check the temperature of the sugar water using a kitchen thermometer. Once it is at 8C, mix the spinach and sorrel with the sugar water. Place in a blender and blend until smooth, then add the lemon juice. Transfer the mixture to a suitable container for the freezer, and freeze for 1 hour 30 minutes, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer. Keep mixing the sorbet every hour for the next 4 hours to break up the ice crystals. You will not need all of the sorbet (or the mousse) for this recipe – store the sorbet in the freezer for another time, and the mousse in the fridge. Keep mixing the sorbet every hour for the next 4 hours to break up the ice crystals. You will not need all of the sorbet (or the mousse) for this recipe – store the sorbet in the freezer for another time, and the mousse in the fridge. To serve, put some raspberries in the centre of each serving bowl, then top with the mousse and then the sorbet. Garnish with the crumble and a dusting of the green powder. To serve, put some raspberries in the centre of each serving bowl, then top with the mousse and then the sorbet. Garnish with the crumble and a dusting of the green powder."
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} | 9ae8fcea51df7212de6865c05412bcdf225c7e439e9681ef32a8aa8d934f9260 | Haggis toastie recipe
An average of 5.0 out of 5 stars from 1 rating You could also use vegetarian haggis in this London street food classic, a haggis toastie-for-one. 2 slices thick-cut bread, preferably granary20g/¾oz butter or margarine1 garlic clove, crushed35g/1oz caramelised onion chutney1 tsp English mustard80g/3oz traditional haggis65g/2¼oz grated cheddarhandful rocket leaves 2 slices thick-cut bread, preferably granary 20g/¾oz butter or margarine 1 garlic clove, crushed 35g/1oz caramelised onion chutney 1 tsp English mustard 80g/3oz traditional haggis 65g/2¼oz grated cheddar handful rocket leaves Method Heat a griddle or frying pan big enough to fit the bread.Mix the butter (or margarine) with the crushed garlic in a small bowl. Spread the garlic butter over each slice of bread.Place the bread butter-side down on your chopping board. Spread one slice with caramelised onion chutney and the other with mustard, all the way to the edges.Heat the haggis as per manufacturer's instructions (around 1 minute on high in a microwave is normally sufficient for this portion size). Spread the haggis out on top of the caramelised onion. Top with grated cheddar and rocket.Close the sandwich and place butter-side down in the hot pan. Use a toastie press or heavy pan to weigh down the sandwich in the pan. Using a spatula, flip after 2 minutes to toast on the other side.Check the bread is toasted and the cheese is melted and then remove from the pan.Cut in half with a sharp, straight edged knife. Serve. Heat a griddle or frying pan big enough to fit the bread. Heat a griddle or frying pan big enough to fit the bread. Mix the butter (or margarine) with the crushed garlic in a small bowl. Spread the garlic butter over each slice of bread. Mix the butter (or margarine) with the crushed garlic in a small bowl. Spread the garlic butter over each slice of bread. Place the bread butter-side down on your chopping board. Spread one slice with caramelised onion chutney and the other with mustard, all the way to the edges. Place the bread butter-side down on your chopping board. Spread one slice with caramelised onion chutney and the other with mustard, all the way to the edges. Heat the haggis as per manufacturer's instructions (around 1 minute on high in a microwave is normally sufficient for this portion size). Spread the haggis out on top of the caramelised onion. Top with grated cheddar and rocket. Heat the haggis as per manufacturer's instructions (around 1 minute on high in a microwave is normally sufficient for this portion size). Spread the haggis out on top of the caramelised onion. Top with grated cheddar and rocket. Close the sandwich and place butter-side down in the hot pan. Use a toastie press or heavy pan to weigh down the sandwich in the pan. Using a spatula, flip after 2 minutes to toast on the other side. Close the sandwich and place butter-side down in the hot pan. Use a toastie press or heavy pan to weigh down the sandwich in the pan. Using a spatula, flip after 2 minutes to toast on the other side. Check the bread is toasted and the cheese is melted and then remove from the pan. Check the bread is toasted and the cheese is melted and then remove from the pan. Cut in half with a sharp, straight edged knife. Serve. Cut in half with a sharp, straight edged knife. Serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/haggis_toastie_35873",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Haggis toastie recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating You could also use vegetarian haggis in this London street food classic, a haggis toastie-for-one. 2 slices thick-cut bread, preferably granary20g/¾oz butter or margarine1 garlic clove, crushed35g/1oz caramelised onion chutney1 tsp English mustard80g/3oz traditional haggis65g/2¼oz grated cheddarhandful rocket leaves 2 slices thick-cut bread, preferably granary 20g/¾oz butter or margarine 1 garlic clove, crushed 35g/1oz caramelised onion chutney 1 tsp English mustard 80g/3oz traditional haggis 65g/2¼oz grated cheddar handful rocket leaves Method Heat a griddle or frying pan big enough to fit the bread.Mix the butter (or margarine) with the crushed garlic in a small bowl. Spread the garlic butter over each slice of bread.Place the bread butter-side down on your chopping board. Spread one slice with caramelised onion chutney and the other with mustard, all the way to the edges.Heat the haggis as per manufacturer's instructions (around 1 minute on high in a microwave is normally sufficient for this portion size). Spread the haggis out on top of the caramelised onion. Top with grated cheddar and rocket.Close the sandwich and place butter-side down in the hot pan. Use a toastie press or heavy pan to weigh down the sandwich in the pan. Using a spatula, flip after 2 minutes to toast on the other side.Check the bread is toasted and the cheese is melted and then remove from the pan.Cut in half with a sharp, straight edged knife. Serve. Heat a griddle or frying pan big enough to fit the bread. Heat a griddle or frying pan big enough to fit the bread. Mix the butter (or margarine) with the crushed garlic in a small bowl. Spread the garlic butter over each slice of bread. Mix the butter (or margarine) with the crushed garlic in a small bowl. Spread the garlic butter over each slice of bread. Place the bread butter-side down on your chopping board. Spread one slice with caramelised onion chutney and the other with mustard, all the way to the edges. Place the bread butter-side down on your chopping board. Spread one slice with caramelised onion chutney and the other with mustard, all the way to the edges. Heat the haggis as per manufacturer's instructions (around 1 minute on high in a microwave is normally sufficient for this portion size). Spread the haggis out on top of the caramelised onion. Top with grated cheddar and rocket. Heat the haggis as per manufacturer's instructions (around 1 minute on high in a microwave is normally sufficient for this portion size). Spread the haggis out on top of the caramelised onion. Top with grated cheddar and rocket. Close the sandwich and place butter-side down in the hot pan. Use a toastie press or heavy pan to weigh down the sandwich in the pan. Using a spatula, flip after 2 minutes to toast on the other side. Close the sandwich and place butter-side down in the hot pan. Use a toastie press or heavy pan to weigh down the sandwich in the pan. Using a spatula, flip after 2 minutes to toast on the other side. Check the bread is toasted and the cheese is melted and then remove from the pan. Check the bread is toasted and the cheese is melted and then remove from the pan. Cut in half with a sharp, straight edged knife. Serve. Cut in half with a sharp, straight edged knife. Serve."
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} | 636ec186499a72cedd7a550e80c0d07a9bffd435fe13e687e83a28d3aa9fcc1b | Steak tagliata recipe
An average of 2.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_tagliata_48378_16x9.jpg This classic Italian dish makes summery work of sirloin steak. Thinly slice it and serve on top of tomatoes three ways, with plenty of olive oil and balsamic vinegar. 2 tbsp olive oil250g/9oz sirloin steak 2 garlic cloves, smashed 1 fresh rosemary sprig200g/7oz heritage tomatoes, chopped into chunks30g/1oz fresh basil2 tbsp balsamic vinegar 2 tbsp red wine vinegar2 vines cherry tomatoes, roasted in a hot oven until blistered12 sun-dried tomatoes in oil, roughly slicedhandful rocket leaves salt and freshly ground black pepper 2 tbsp olive oil 250g/9oz sirloin steak 2 garlic cloves, smashed 1 fresh rosemary sprig 200g/7oz heritage tomatoes, chopped into chunks 30g/1oz fresh basil 2 tbsp balsamic vinegar 2 tbsp red wine vinegar 2 vines cherry tomatoes, roasted in a hot oven until blistered 12 sun-dried tomatoes in oil, roughly sliced handful rocket leaves salt and freshly ground black pepper Method Season the steak on both sides with salt and black pepper, then heat the oil in a frying pan over a high heat and pan-fry the steak for 2–3 minutes until rare. Remove from the heat. Add 1 smashed garlic clove and the rosemary sprig to the pan, to soak up the juices. Put the tomato chunks into a large bowl with the basil stalks (reserve the leaves for later), remaining garlic, both vinegars and some salt. Leave for 10 minutes to extract the juices, then add olive oil to taste. Stir the reserved basil leaves through the raw tomato mix. Add the roasted cherry tomatoes and the sun-dried tomatoes. Scatter over a platter. Top with rocket leaves. Thinly slice the steak and place on top of the tomatoes. Pour over any meat juices before serving. Season the steak on both sides with salt and black pepper, then heat the oil in a frying pan over a high heat and pan-fry the steak for 2–3 minutes until rare. Remove from the heat. Add 1 smashed garlic clove and the rosemary sprig to the pan, to soak up the juices. Season the steak on both sides with salt and black pepper, then heat the oil in a frying pan over a high heat and pan-fry the steak for 2–3 minutes until rare. Remove from the heat. Add 1 smashed garlic clove and the rosemary sprig to the pan, to soak up the juices. Put the tomato chunks into a large bowl with the basil stalks (reserve the leaves for later), remaining garlic, both vinegars and some salt. Leave for 10 minutes to extract the juices, then add olive oil to taste. Put the tomato chunks into a large bowl with the basil stalks (reserve the leaves for later), remaining garlic, both vinegars and some salt. Leave for 10 minutes to extract the juices, then add olive oil to taste. Stir the reserved basil leaves through the raw tomato mix. Add the roasted cherry tomatoes and the sun-dried tomatoes. Scatter over a platter. Top with rocket leaves. Stir the reserved basil leaves through the raw tomato mix. Add the roasted cherry tomatoes and the sun-dried tomatoes. Scatter over a platter. Top with rocket leaves. Thinly slice the steak and place on top of the tomatoes. Pour over any meat juices before serving. Thinly slice the steak and place on top of the tomatoes. Pour over any meat juices before serving. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Steak tagliata recipe",
"content": "An average of 2.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_tagliata_48378_16x9.jpg This classic Italian dish makes summery work of sirloin steak. Thinly slice it and serve on top of tomatoes three ways, with plenty of olive oil and balsamic vinegar. 2 tbsp olive oil250g/9oz sirloin steak 2 garlic cloves, smashed 1 fresh rosemary sprig200g/7oz heritage tomatoes, chopped into chunks30g/1oz fresh basil2 tbsp balsamic vinegar 2 tbsp red wine vinegar2 vines cherry tomatoes, roasted in a hot oven until blistered12 sun-dried tomatoes in oil, roughly slicedhandful rocket leaves salt and freshly ground black pepper 2 tbsp olive oil 250g/9oz sirloin steak 2 garlic cloves, smashed 1 fresh rosemary sprig 200g/7oz heritage tomatoes, chopped into chunks 30g/1oz fresh basil 2 tbsp balsamic vinegar 2 tbsp red wine vinegar 2 vines cherry tomatoes, roasted in a hot oven until blistered 12 sun-dried tomatoes in oil, roughly sliced handful rocket leaves salt and freshly ground black pepper Method Season the steak on both sides with salt and black pepper, then heat the oil in a frying pan over a high heat and pan-fry the steak for 2–3 minutes until rare. Remove from the heat. Add 1 smashed garlic clove and the rosemary sprig to the pan, to soak up the juices. Put the tomato chunks into a large bowl with the basil stalks (reserve the leaves for later), remaining garlic, both vinegars and some salt. Leave for 10 minutes to extract the juices, then add olive oil to taste. Stir the reserved basil leaves through the raw tomato mix. Add the roasted cherry tomatoes and the sun-dried tomatoes. Scatter over a platter. Top with rocket leaves. Thinly slice the steak and place on top of the tomatoes. Pour over any meat juices before serving. Season the steak on both sides with salt and black pepper, then heat the oil in a frying pan over a high heat and pan-fry the steak for 2–3 minutes until rare. Remove from the heat. Add 1 smashed garlic clove and the rosemary sprig to the pan, to soak up the juices. Season the steak on both sides with salt and black pepper, then heat the oil in a frying pan over a high heat and pan-fry the steak for 2–3 minutes until rare. Remove from the heat. Add 1 smashed garlic clove and the rosemary sprig to the pan, to soak up the juices. Put the tomato chunks into a large bowl with the basil stalks (reserve the leaves for later), remaining garlic, both vinegars and some salt. Leave for 10 minutes to extract the juices, then add olive oil to taste. Put the tomato chunks into a large bowl with the basil stalks (reserve the leaves for later), remaining garlic, both vinegars and some salt. Leave for 10 minutes to extract the juices, then add olive oil to taste. Stir the reserved basil leaves through the raw tomato mix. Add the roasted cherry tomatoes and the sun-dried tomatoes. Scatter over a platter. Top with rocket leaves. Stir the reserved basil leaves through the raw tomato mix. Add the roasted cherry tomatoes and the sun-dried tomatoes. Scatter over a platter. Top with rocket leaves. Thinly slice the steak and place on top of the tomatoes. Pour over any meat juices before serving. Thinly slice the steak and place on top of the tomatoes. Pour over any meat juices before serving."
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} | 0f9f328b8224354c78c41a5009bf31496f3cae2991d1794e3c3d6f1099fe5573 | Beef and bean burrito recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_beef_and_bean_53274_16x9.jpg This healthy beef burrito recipe cuts out most of the fat associated with Mexican food, but there's no compromise on flavour. This meal provides 434 kcal, 36g protein, 53g carbohydrate (of which 11g sugars), 9g fat (of which 2.7g saturates), 11.5g fibre and 1.1g salt per portion. 100g/3½oz plain flour, plus extra for dusting100g/3½oz plain wholemeal flourpinch saltdrizzle oil 100g/3½oz plain flour, plus extra for dusting 100g/3½oz plain wholemeal flour pinch salt drizzle oil ½ red onion, thinly sliced1 red pepper, deseeded and thinly sliced½ tsp ground allspice1 tsp smoked paprika1 tsp cumin seeds2 sirloin steaks (approximately 200g/7oz each), fat removed, cut into bite-sized pieces or strips½ tbsp olive oil ½ red onion, thinly sliced 1 red pepper, deseeded and thinly sliced ½ tsp ground allspice 1 tsp smoked paprika 1 tsp cumin seeds 2 sirloin steaks (approximately 200g/7oz each), fat removed, cut into bite-sized pieces or strips ½ tbsp olive oil 100ml/3½fl oz fat-free yoghurt1 lime, juice only 100ml/3½fl oz fat-free yoghurt 1 lime, juice only 1 tsp olive oil2 garlic cloves, peeled and sliced2 tsp cumin seeds1 x 400g/14oz tin black beans, partially drained 1 tsp olive oil 2 garlic cloves, peeled and sliced 2 tsp cumin seeds 1 x 400g/14oz tin black beans, partially drained 2 ripe tomatoes, seeds removed and finely chopped¼-½ red onion (depending on size), finely chopped1 red chilli, finely chopped1 lime, zest and juice 2 ripe tomatoes, seeds removed and finely chopped ¼-½ red onion (depending on size), finely chopped 1 red chilli, finely chopped 1 lime, zest and juice 1 small iceberg lettuce, shredded 1 small iceberg lettuce, shredded Method For the tortillas, put the flours into a mixing bowl. Add a pinch of salt, a drizzle of oil and two tablespoons of water. Mix with your hands to bring the mixture together to form a dough. Add a little more water if the mixture is too dry. Knead in the bowl for a minute until smooth and elastic then set aside to rest for 5-10 minutes.Dust a work surface with a little flour. Divide the dough into four and roll out each piece into a very thin circle using a floured rolling pin. Heat a heavy-based frying pan over a medium/high heat and cook the tortillas individually in the dry pan for 2-3 minutes on each side, or until lightly golden-brown, bubbling and cooked through. Transfer to a plate and wrap in a clean tea towel while you cook the remaining tortillas.For the beef, mix all the beef ingredients together in a bowl and stir to evenly coat the steak in the oil and spices. Leave to marinate while you prepare the lime yoghurt. (This can be done in advance and left for up to a couple of hours.)For the lime yoghurt, mix the lime juice and yoghurt together until combined. Set aside until ready to use.In a hot frying pan, cook the beef mixture with a pinch of salt over a high heat for 3-4 minutes, or until the beef is browned all over. Remove from the pan and rest on a plate while you cook the black beans.For the beans, add the oil to the pan you cooked the steak in. Add the garlic and cumin seeds and cook over a medium heat for two minutes until aromatic. Add the black beans and stir to mix well. Crush them lightly with the back of a wooden spoon as you heat them through. Once hot, remove from the heat and set aside.For the salsa, mix all the salsa ingredients together in a small bowl.To serve, spread some of the beans over each tortilla and top with a little of the beef. Spoon over a little salsa, to taste, and drizzle a spoonful of lime yoghurt over. Add a scattering of lettuce, roll up and serve immediately. For the tortillas, put the flours into a mixing bowl. Add a pinch of salt, a drizzle of oil and two tablespoons of water. Mix with your hands to bring the mixture together to form a dough. Add a little more water if the mixture is too dry. Knead in the bowl for a minute until smooth and elastic then set aside to rest for 5-10 minutes. For the tortillas, put the flours into a mixing bowl. Add a pinch of salt, a drizzle of oil and two tablespoons of water. Mix with your hands to bring the mixture together to form a dough. Add a little more water if the mixture is too dry. Knead in the bowl for a minute until smooth and elastic then set aside to rest for 5-10 minutes. Dust a work surface with a little flour. Divide the dough into four and roll out each piece into a very thin circle using a floured rolling pin. Dust a work surface with a little flour. Divide the dough into four and roll out each piece into a very thin circle using a floured rolling pin. Heat a heavy-based frying pan over a medium/high heat and cook the tortillas individually in the dry pan for 2-3 minutes on each side, or until lightly golden-brown, bubbling and cooked through. Transfer to a plate and wrap in a clean tea towel while you cook the remaining tortillas. Heat a heavy-based frying pan over a medium/high heat and cook the tortillas individually in the dry pan for 2-3 minutes on each side, or until lightly golden-brown, bubbling and cooked through. Transfer to a plate and wrap in a clean tea towel while you cook the remaining tortillas. For the beef, mix all the beef ingredients together in a bowl and stir to evenly coat the steak in the oil and spices. Leave to marinate while you prepare the lime yoghurt. (This can be done in advance and left for up to a couple of hours.) For the beef, mix all the beef ingredients together in a bowl and stir to evenly coat the steak in the oil and spices. Leave to marinate while you prepare the lime yoghurt. (This can be done in advance and left for up to a couple of hours.) For the lime yoghurt, mix the lime juice and yoghurt together until combined. Set aside until ready to use. For the lime yoghurt, mix the lime juice and yoghurt together until combined. Set aside until ready to use. In a hot frying pan, cook the beef mixture with a pinch of salt over a high heat for 3-4 minutes, or until the beef is browned all over. Remove from the pan and rest on a plate while you cook the black beans. In a hot frying pan, cook the beef mixture with a pinch of salt over a high heat for 3-4 minutes, or until the beef is browned all over. Remove from the pan and rest on a plate while you cook the black beans. For the beans, add the oil to the pan you cooked the steak in. Add the garlic and cumin seeds and cook over a medium heat for two minutes until aromatic. Add the black beans and stir to mix well. Crush them lightly with the back of a wooden spoon as you heat them through. Once hot, remove from the heat and set aside. For the beans, add the oil to the pan you cooked the steak in. Add the garlic and cumin seeds and cook over a medium heat for two minutes until aromatic. Add the black beans and stir to mix well. Crush them lightly with the back of a wooden spoon as you heat them through. Once hot, remove from the heat and set aside. For the salsa, mix all the salsa ingredients together in a small bowl. For the salsa, mix all the salsa ingredients together in a small bowl. To serve, spread some of the beans over each tortilla and top with a little of the beef. Spoon over a little salsa, to taste, and drizzle a spoonful of lime yoghurt over. Add a scattering of lettuce, roll up and serve immediately. To serve, spread some of the beans over each tortilla and top with a little of the beef. Spoon over a little salsa, to taste, and drizzle a spoonful of lime yoghurt over. Add a scattering of lettuce, roll up and serve immediately. Recipe tips If you have time, the meat can be left to marinate for a few hours for extra flavour. This recipe would work well as a healthy barbecue dish - simply cook the steaks whole and slice before serving. | {
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"url": "https://www.bbc.co.uk/food/recipes/low-fat_beef_and_bean_53274",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Beef and bean burrito recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_beef_and_bean_53274_16x9.jpg This healthy beef burrito recipe cuts out most of the fat associated with Mexican food, but there's no compromise on flavour. This meal provides 434 kcal, 36g protein, 53g carbohydrate (of which 11g sugars), 9g fat (of which 2.7g saturates), 11.5g fibre and 1.1g salt per portion. 100g/3½oz plain flour, plus extra for dusting100g/3½oz plain wholemeal flourpinch saltdrizzle oil 100g/3½oz plain flour, plus extra for dusting 100g/3½oz plain wholemeal flour pinch salt drizzle oil ½ red onion, thinly sliced1 red pepper, deseeded and thinly sliced½ tsp ground allspice1 tsp smoked paprika1 tsp cumin seeds2 sirloin steaks (approximately 200g/7oz each), fat removed, cut into bite-sized pieces or strips½ tbsp olive oil ½ red onion, thinly sliced 1 red pepper, deseeded and thinly sliced ½ tsp ground allspice 1 tsp smoked paprika 1 tsp cumin seeds 2 sirloin steaks (approximately 200g/7oz each), fat removed, cut into bite-sized pieces or strips ½ tbsp olive oil 100ml/3½fl oz fat-free yoghurt1 lime, juice only 100ml/3½fl oz fat-free yoghurt 1 lime, juice only 1 tsp olive oil2 garlic cloves, peeled and sliced2 tsp cumin seeds1 x 400g/14oz tin black beans, partially drained 1 tsp olive oil 2 garlic cloves, peeled and sliced 2 tsp cumin seeds 1 x 400g/14oz tin black beans, partially drained 2 ripe tomatoes, seeds removed and finely chopped¼-½ red onion (depending on size), finely chopped1 red chilli, finely chopped1 lime, zest and juice 2 ripe tomatoes, seeds removed and finely chopped ¼-½ red onion (depending on size), finely chopped 1 red chilli, finely chopped 1 lime, zest and juice 1 small iceberg lettuce, shredded 1 small iceberg lettuce, shredded Method For the tortillas, put the flours into a mixing bowl. Add a pinch of salt, a drizzle of oil and two tablespoons of water. Mix with your hands to bring the mixture together to form a dough. Add a little more water if the mixture is too dry. Knead in the bowl for a minute until smooth and elastic then set aside to rest for 5-10 minutes.Dust a work surface with a little flour. Divide the dough into four and roll out each piece into a very thin circle using a floured rolling pin. Heat a heavy-based frying pan over a medium/high heat and cook the tortillas individually in the dry pan for 2-3 minutes on each side, or until lightly golden-brown, bubbling and cooked through. Transfer to a plate and wrap in a clean tea towel while you cook the remaining tortillas.For the beef, mix all the beef ingredients together in a bowl and stir to evenly coat the steak in the oil and spices. Leave to marinate while you prepare the lime yoghurt. (This can be done in advance and left for up to a couple of hours.)For the lime yoghurt, mix the lime juice and yoghurt together until combined. Set aside until ready to use.In a hot frying pan, cook the beef mixture with a pinch of salt over a high heat for 3-4 minutes, or until the beef is browned all over. Remove from the pan and rest on a plate while you cook the black beans.For the beans, add the oil to the pan you cooked the steak in. Add the garlic and cumin seeds and cook over a medium heat for two minutes until aromatic. Add the black beans and stir to mix well. Crush them lightly with the back of a wooden spoon as you heat them through. Once hot, remove from the heat and set aside.For the salsa, mix all the salsa ingredients together in a small bowl.To serve, spread some of the beans over each tortilla and top with a little of the beef. Spoon over a little salsa, to taste, and drizzle a spoonful of lime yoghurt over. Add a scattering of lettuce, roll up and serve immediately. For the tortillas, put the flours into a mixing bowl. Add a pinch of salt, a drizzle of oil and two tablespoons of water. Mix with your hands to bring the mixture together to form a dough. Add a little more water if the mixture is too dry. Knead in the bowl for a minute until smooth and elastic then set aside to rest for 5-10 minutes. For the tortillas, put the flours into a mixing bowl. Add a pinch of salt, a drizzle of oil and two tablespoons of water. Mix with your hands to bring the mixture together to form a dough. Add a little more water if the mixture is too dry. Knead in the bowl for a minute until smooth and elastic then set aside to rest for 5-10 minutes. Dust a work surface with a little flour. Divide the dough into four and roll out each piece into a very thin circle using a floured rolling pin. Dust a work surface with a little flour. Divide the dough into four and roll out each piece into a very thin circle using a floured rolling pin. Heat a heavy-based frying pan over a medium/high heat and cook the tortillas individually in the dry pan for 2-3 minutes on each side, or until lightly golden-brown, bubbling and cooked through. Transfer to a plate and wrap in a clean tea towel while you cook the remaining tortillas. Heat a heavy-based frying pan over a medium/high heat and cook the tortillas individually in the dry pan for 2-3 minutes on each side, or until lightly golden-brown, bubbling and cooked through. Transfer to a plate and wrap in a clean tea towel while you cook the remaining tortillas. For the beef, mix all the beef ingredients together in a bowl and stir to evenly coat the steak in the oil and spices. Leave to marinate while you prepare the lime yoghurt. (This can be done in advance and left for up to a couple of hours.) For the beef, mix all the beef ingredients together in a bowl and stir to evenly coat the steak in the oil and spices. Leave to marinate while you prepare the lime yoghurt. (This can be done in advance and left for up to a couple of hours.) For the lime yoghurt, mix the lime juice and yoghurt together until combined. Set aside until ready to use. For the lime yoghurt, mix the lime juice and yoghurt together until combined. Set aside until ready to use. In a hot frying pan, cook the beef mixture with a pinch of salt over a high heat for 3-4 minutes, or until the beef is browned all over. Remove from the pan and rest on a plate while you cook the black beans. In a hot frying pan, cook the beef mixture with a pinch of salt over a high heat for 3-4 minutes, or until the beef is browned all over. Remove from the pan and rest on a plate while you cook the black beans. For the beans, add the oil to the pan you cooked the steak in. Add the garlic and cumin seeds and cook over a medium heat for two minutes until aromatic. Add the black beans and stir to mix well. Crush them lightly with the back of a wooden spoon as you heat them through. Once hot, remove from the heat and set aside. For the beans, add the oil to the pan you cooked the steak in. Add the garlic and cumin seeds and cook over a medium heat for two minutes until aromatic. Add the black beans and stir to mix well. Crush them lightly with the back of a wooden spoon as you heat them through. Once hot, remove from the heat and set aside. For the salsa, mix all the salsa ingredients together in a small bowl. For the salsa, mix all the salsa ingredients together in a small bowl. To serve, spread some of the beans over each tortilla and top with a little of the beef. Spoon over a little salsa, to taste, and drizzle a spoonful of lime yoghurt over. Add a scattering of lettuce, roll up and serve immediately. To serve, spread some of the beans over each tortilla and top with a little of the beef. Spoon over a little salsa, to taste, and drizzle a spoonful of lime yoghurt over. Add a scattering of lettuce, roll up and serve immediately. Recipe tips If you have time, the meat can be left to marinate for a few hours for extra flavour. This recipe would work well as a healthy barbecue dish - simply cook the steaks whole and slice before serving."
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} | 052fdd4216d3f2df18467b7f3f62726b71261c111148b8605baf863f7e31a644 | Simple salsa verde recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salsa_verde_30731_16x9.jpg A simple salsa verde that's easy to whip up and will turn a simple chicken breast or fish fillet into something special. It's also delicious on new potatoes, salads and steaks. 4 anchovy fillets1 tbsp capers, roughly chopped1 garlic clove, roughly chopped½ lemon, zest and juice only90ml/3fl oz olive oil2 tbsp flatleaf parsley, chopped1 tbsp basil, choppedsalt and freshly ground black pepper 4 anchovy fillets 1 tbsp capers, roughly chopped 1 garlic clove, roughly chopped ½ lemon, zest and juice only 90ml/3fl oz olive oil 2 tbsp flatleaf parsley, chopped 1 tbsp basil, chopped salt and freshly ground black pepper Method Place the anchovy fillets, capers and garlic into a pestle and mortar and pound until broken down, then transfer to a bowl. (Alternatively, place in a sturdy bowl or mug and bash using the end of a rolling pin.)Add the lemon zest and juice. Pour in the olive oil in a steady stream, whisking continuously to combine.Stir in the parsley and basil and season to taste with salt and black pepper. Place the anchovy fillets, capers and garlic into a pestle and mortar and pound until broken down, then transfer to a bowl. (Alternatively, place in a sturdy bowl or mug and bash using the end of a rolling pin.) Place the anchovy fillets, capers and garlic into a pestle and mortar and pound until broken down, then transfer to a bowl. (Alternatively, place in a sturdy bowl or mug and bash using the end of a rolling pin.) Add the lemon zest and juice. Pour in the olive oil in a steady stream, whisking continuously to combine. Add the lemon zest and juice. Pour in the olive oil in a steady stream, whisking continuously to combine. Stir in the parsley and basil and season to taste with salt and black pepper. Stir in the parsley and basil and season to taste with salt and black pepper. | {
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"title": "Simple salsa verde recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salsa_verde_30731_16x9.jpg A simple salsa verde that's easy to whip up and will turn a simple chicken breast or fish fillet into something special. It's also delicious on new potatoes, salads and steaks. 4 anchovy fillets1 tbsp capers, roughly chopped1 garlic clove, roughly chopped½ lemon, zest and juice only90ml/3fl oz olive oil2 tbsp flatleaf parsley, chopped1 tbsp basil, choppedsalt and freshly ground black pepper 4 anchovy fillets 1 tbsp capers, roughly chopped 1 garlic clove, roughly chopped ½ lemon, zest and juice only 90ml/3fl oz olive oil 2 tbsp flatleaf parsley, chopped 1 tbsp basil, chopped salt and freshly ground black pepper Method Place the anchovy fillets, capers and garlic into a pestle and mortar and pound until broken down, then transfer to a bowl. (Alternatively, place in a sturdy bowl or mug and bash using the end of a rolling pin.)Add the lemon zest and juice. Pour in the olive oil in a steady stream, whisking continuously to combine.Stir in the parsley and basil and season to taste with salt and black pepper. Place the anchovy fillets, capers and garlic into a pestle and mortar and pound until broken down, then transfer to a bowl. (Alternatively, place in a sturdy bowl or mug and bash using the end of a rolling pin.) Place the anchovy fillets, capers and garlic into a pestle and mortar and pound until broken down, then transfer to a bowl. (Alternatively, place in a sturdy bowl or mug and bash using the end of a rolling pin.) Add the lemon zest and juice. Pour in the olive oil in a steady stream, whisking continuously to combine. Add the lemon zest and juice. Pour in the olive oil in a steady stream, whisking continuously to combine. Stir in the parsley and basil and season to taste with salt and black pepper. Stir in the parsley and basil and season to taste with salt and black pepper."
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} | 8c0ddeb851488d12461b890779ae9af9767543eee71bf575b33a4f58ad7e1b5b | Montpelier butter with roast hake steak recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/montpelier_butter_with_80353_16x9.jpg Montpelier butter is usually served with salmon but it tastes great with any roast fish. 25g/1oz fresh spinach25g/1oz rocket25g/1oz fresh flatleaf parsley, chervil, tarragon or chives25g/1oz shallots, finely chopped3 small gherkins, roughly chopped2 garlic cloves, roughly chopped1 tsp capers6 anchovies1 free-range egg yolk2 hard-boiled free-range egg yolks100g/3½oz unsalted butter, at room temperature½ tsp saltfreshly ground black pepper85ml/2¾fl oz olive oil 25g/1oz fresh spinach 25g/1oz rocket 25g/1oz fresh flatleaf parsley, chervil, tarragon or chives 25g/1oz shallots, finely chopped 3 small gherkins, roughly chopped 2 garlic cloves, roughly chopped 1 tsp capers 6 anchovies 1 free-range egg yolk 2 hard-boiled free-range egg yolks 100g/3½oz unsalted butter, at room temperature ½ tsp salt freshly ground black pepper 85ml/2¾fl oz olive oil 2 tbsp olive oil2 x 250g/9oz hake steaks on the bone, cut into a round25g/1oz spinach, to serve (optional) 2 tbsp olive oil 2 x 250g/9oz hake steaks on the bone, cut into a round 25g/1oz spinach, to serve (optional) Method To make the butter, blanch the spinach and rocket in a saucepan of boiling water and refresh in iced water. Squeeze dry. Add to a food processor with all the other butter ingredients except the olive oil. Blend well and then slowly add the olive oil.Spread the blended butter out on a sheet of baking paper. Use the paper to roll it into a cylinder and twist the ends to secure it. Chill in the fridge to set. To make the hake, preheat the oven to 220C/200C Fan/Gas 6. Heat the oil in a frying pan and fry the hake on both sides until coloured. Transfer to a roasting tin and roast in the oven for 8 minutes. Cut a few discs from the cylinder of the butter and add to the roasting tin of hake. Return to the oven until the butter has softened.Fry the spinach (if using), in the same frying pan the fish was cooked in, until just wilted. Serve the fish on a bed of the spinach. To make the butter, blanch the spinach and rocket in a saucepan of boiling water and refresh in iced water. Squeeze dry. To make the butter, blanch the spinach and rocket in a saucepan of boiling water and refresh in iced water. Squeeze dry. Add to a food processor with all the other butter ingredients except the olive oil. Blend well and then slowly add the olive oil. Add to a food processor with all the other butter ingredients except the olive oil. Blend well and then slowly add the olive oil. Spread the blended butter out on a sheet of baking paper. Use the paper to roll it into a cylinder and twist the ends to secure it. Chill in the fridge to set. Spread the blended butter out on a sheet of baking paper. Use the paper to roll it into a cylinder and twist the ends to secure it. Chill in the fridge to set. To make the hake, preheat the oven to 220C/200C Fan/Gas 6. To make the hake, preheat the oven to 220C/200C Fan/Gas 6. Heat the oil in a frying pan and fry the hake on both sides until coloured. Transfer to a roasting tin and roast in the oven for 8 minutes. Heat the oil in a frying pan and fry the hake on both sides until coloured. Transfer to a roasting tin and roast in the oven for 8 minutes. Cut a few discs from the cylinder of the butter and add to the roasting tin of hake. Return to the oven until the butter has softened. Cut a few discs from the cylinder of the butter and add to the roasting tin of hake. Return to the oven until the butter has softened. Fry the spinach (if using), in the same frying pan the fish was cooked in, until just wilted. Fry the spinach (if using), in the same frying pan the fish was cooked in, until just wilted. Serve the fish on a bed of the spinach. Serve the fish on a bed of the spinach. Recipe tips Any leftover Montpelier butter can be kept in the fridge for up to 1 month. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Montpelier butter with roast hake steak 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/montpelier_butter_with_80353_16x9.jpg Montpelier butter is usually served with salmon but it tastes great with any roast fish. 25g/1oz fresh spinach25g/1oz rocket25g/1oz fresh flatleaf parsley, chervil, tarragon or chives25g/1oz shallots, finely chopped3 small gherkins, roughly chopped2 garlic cloves, roughly chopped1 tsp capers6 anchovies1 free-range egg yolk2 hard-boiled free-range egg yolks100g/3½oz unsalted butter, at room temperature½ tsp saltfreshly ground black pepper85ml/2¾fl oz olive oil 25g/1oz fresh spinach 25g/1oz rocket 25g/1oz fresh flatleaf parsley, chervil, tarragon or chives 25g/1oz shallots, finely chopped 3 small gherkins, roughly chopped 2 garlic cloves, roughly chopped 1 tsp capers 6 anchovies 1 free-range egg yolk 2 hard-boiled free-range egg yolks 100g/3½oz unsalted butter, at room temperature ½ tsp salt freshly ground black pepper 85ml/2¾fl oz olive oil 2 tbsp olive oil2 x 250g/9oz hake steaks on the bone, cut into a round25g/1oz spinach, to serve (optional) 2 tbsp olive oil 2 x 250g/9oz hake steaks on the bone, cut into a round 25g/1oz spinach, to serve (optional) Method To make the butter, blanch the spinach and rocket in a saucepan of boiling water and refresh in iced water. Squeeze dry. Add to a food processor with all the other butter ingredients except the olive oil. Blend well and then slowly add the olive oil.Spread the blended butter out on a sheet of baking paper. Use the paper to roll it into a cylinder and twist the ends to secure it. Chill in the fridge to set. To make the hake, preheat the oven to 220C/200C Fan/Gas 6. Heat the oil in a frying pan and fry the hake on both sides until coloured. Transfer to a roasting tin and roast in the oven for 8 minutes. Cut a few discs from the cylinder of the butter and add to the roasting tin of hake. Return to the oven until the butter has softened.Fry the spinach (if using), in the same frying pan the fish was cooked in, until just wilted. Serve the fish on a bed of the spinach. To make the butter, blanch the spinach and rocket in a saucepan of boiling water and refresh in iced water. Squeeze dry. To make the butter, blanch the spinach and rocket in a saucepan of boiling water and refresh in iced water. Squeeze dry. Add to a food processor with all the other butter ingredients except the olive oil. Blend well and then slowly add the olive oil. Add to a food processor with all the other butter ingredients except the olive oil. Blend well and then slowly add the olive oil. Spread the blended butter out on a sheet of baking paper. Use the paper to roll it into a cylinder and twist the ends to secure it. Chill in the fridge to set. Spread the blended butter out on a sheet of baking paper. Use the paper to roll it into a cylinder and twist the ends to secure it. Chill in the fridge to set. To make the hake, preheat the oven to 220C/200C Fan/Gas 6. To make the hake, preheat the oven to 220C/200C Fan/Gas 6. Heat the oil in a frying pan and fry the hake on both sides until coloured. Transfer to a roasting tin and roast in the oven for 8 minutes. Heat the oil in a frying pan and fry the hake on both sides until coloured. Transfer to a roasting tin and roast in the oven for 8 minutes. Cut a few discs from the cylinder of the butter and add to the roasting tin of hake. Return to the oven until the butter has softened. Cut a few discs from the cylinder of the butter and add to the roasting tin of hake. Return to the oven until the butter has softened. Fry the spinach (if using), in the same frying pan the fish was cooked in, until just wilted. Fry the spinach (if using), in the same frying pan the fish was cooked in, until just wilted. Serve the fish on a bed of the spinach. Serve the fish on a bed of the spinach. Recipe tips Any leftover Montpelier butter can be kept in the fridge for up to 1 month."
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} | 416ff0d40150a9c31ca14d78ea8160dcb9fd54cb46f445a3c2b175a94d393205 | Courgette, chilli and anchovy pasta recipe
An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pastawithsimplezucch_12162_16x9.jpg The courgettes are grated to make a sauce to coat the pasta. Anchovies give depth of flavour and chilli adds some zing. 200g/7oz orechiette or other pastaextra virgin olive oil, for cooking6 whole anchovies3 cloves garlic, crushedpinch dried chilli flakes3 large courgettes, coarsely gratedsea salt and freshly ground black pepperParmesan, finely grated, to serve 200g/7oz orechiette or other pasta extra virgin olive oil, for cooking 6 whole anchovies 3 cloves garlic, crushed pinch dried chilli flakes 3 large courgettes, coarsely grated sea salt and freshly ground black pepper Parmesan, finely grated, to serve Method Bring a large pot of salted water to the boil. Add the pasta and cook until al dente.In a large frying pan, heat plenty of olive oil and add the anchovies, garlic and sea salt. Fry for about 3 minutes, stirring continuously until the anchovies start to soften.Sprinkle in the chilli flakes and freshly ground pepper, followed by the grated courgettes and a dash more olive oil. Stir for a further 2 minutes.When the pasta is cooked (it should take around 10 minutes), drain well and toss through the sauce.To serve, spoon onto plates, top with the Parmesan and more freshly ground pepper. Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. In a large frying pan, heat plenty of olive oil and add the anchovies, garlic and sea salt. Fry for about 3 minutes, stirring continuously until the anchovies start to soften. In a large frying pan, heat plenty of olive oil and add the anchovies, garlic and sea salt. Fry for about 3 minutes, stirring continuously until the anchovies start to soften. Sprinkle in the chilli flakes and freshly ground pepper, followed by the grated courgettes and a dash more olive oil. Stir for a further 2 minutes. Sprinkle in the chilli flakes and freshly ground pepper, followed by the grated courgettes and a dash more olive oil. Stir for a further 2 minutes. When the pasta is cooked (it should take around 10 minutes), drain well and toss through the sauce. When the pasta is cooked (it should take around 10 minutes), drain well and toss through the sauce. To serve, spoon onto plates, top with the Parmesan and more freshly ground pepper. To serve, spoon onto plates, top with the Parmesan and more freshly ground pepper. | {
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"title": "Courgette, chilli and anchovy pasta recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pastawithsimplezucch_12162_16x9.jpg The courgettes are grated to make a sauce to coat the pasta. Anchovies give depth of flavour and chilli adds some zing. 200g/7oz orechiette or other pastaextra virgin olive oil, for cooking6 whole anchovies3 cloves garlic, crushedpinch dried chilli flakes3 large courgettes, coarsely gratedsea salt and freshly ground black pepperParmesan, finely grated, to serve 200g/7oz orechiette or other pasta extra virgin olive oil, for cooking 6 whole anchovies 3 cloves garlic, crushed pinch dried chilli flakes 3 large courgettes, coarsely grated sea salt and freshly ground black pepper Parmesan, finely grated, to serve Method Bring a large pot of salted water to the boil. Add the pasta and cook until al dente.In a large frying pan, heat plenty of olive oil and add the anchovies, garlic and sea salt. Fry for about 3 minutes, stirring continuously until the anchovies start to soften.Sprinkle in the chilli flakes and freshly ground pepper, followed by the grated courgettes and a dash more olive oil. Stir for a further 2 minutes.When the pasta is cooked (it should take around 10 minutes), drain well and toss through the sauce.To serve, spoon onto plates, top with the Parmesan and more freshly ground pepper. Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. In a large frying pan, heat plenty of olive oil and add the anchovies, garlic and sea salt. Fry for about 3 minutes, stirring continuously until the anchovies start to soften. In a large frying pan, heat plenty of olive oil and add the anchovies, garlic and sea salt. Fry for about 3 minutes, stirring continuously until the anchovies start to soften. Sprinkle in the chilli flakes and freshly ground pepper, followed by the grated courgettes and a dash more olive oil. Stir for a further 2 minutes. Sprinkle in the chilli flakes and freshly ground pepper, followed by the grated courgettes and a dash more olive oil. Stir for a further 2 minutes. When the pasta is cooked (it should take around 10 minutes), drain well and toss through the sauce. When the pasta is cooked (it should take around 10 minutes), drain well and toss through the sauce. To serve, spoon onto plates, top with the Parmesan and more freshly ground pepper. To serve, spoon onto plates, top with the Parmesan and more freshly ground pepper."
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} | 8217bd4ea0bdfe424f8b80ac46461fdf2d9e1ea353369216e2f537bf3126e002 | Green goddess dressing recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_goddess_dressing_02047_16x9.jpg This vibrant salad dressing will add perfect pep to your lunch with green herbs, tangy soured cream and fresh lemon. 30g/1oz fresh flatleaf parsley10g/⅓oz fresh dill 10g/⅓oz fresh tarragon 5g/⅛oz fresh chives 5g/⅛oz fresh mint 2 anchovies in oil 1 small garlic clove, roughly chopped 65g/2¼oz mayonnaise 55g/2oz soured cream squeeze fresh lemon juicesea salt and freshly cracked black pepper 30g/1oz fresh flatleaf parsley 10g/⅓oz fresh dill 10g/⅓oz fresh tarragon 5g/⅛oz fresh chives 5g/⅛oz fresh mint 2 anchovies in oil 1 small garlic clove, roughly chopped 65g/2¼oz mayonnaise 55g/2oz soured cream squeeze fresh lemon juice sea salt and freshly cracked black pepper Method Place the fresh herbs in a food processor, removing any woody stalks where necessary. Add the anchovies, garlic, mayonnaise and soured cream then blend until a vibrant green sauce comes together. Add the lemon juice then briefly blend again. Season with salt and pepper, taste and adjust with more lemon juice if desired, then blend one final time. Spoon over a fresh salad, potatoes or crunchy vegetables. This dressing is also lovely stirred through cold pasta. Kept in the fridge in an airtight container, this dressing will stay fresh for 2–3 days. Place the fresh herbs in a food processor, removing any woody stalks where necessary. Place the fresh herbs in a food processor, removing any woody stalks where necessary. Add the anchovies, garlic, mayonnaise and soured cream then blend until a vibrant green sauce comes together. Add the anchovies, garlic, mayonnaise and soured cream then blend until a vibrant green sauce comes together. Add the lemon juice then briefly blend again. Season with salt and pepper, taste and adjust with more lemon juice if desired, then blend one final time. Add the lemon juice then briefly blend again. Season with salt and pepper, taste and adjust with more lemon juice if desired, then blend one final time. Spoon over a fresh salad, potatoes or crunchy vegetables. This dressing is also lovely stirred through cold pasta. Kept in the fridge in an airtight container, this dressing will stay fresh for 2–3 days. Spoon over a fresh salad, potatoes or crunchy vegetables. This dressing is also lovely stirred through cold pasta. Kept in the fridge in an airtight container, this dressing will stay fresh for 2–3 days. Recipe tips This recipe is extremely versatile when it comes to herb usage. Use whatever you have to hand but be mindful of the dominancy of some herbs – such as mint, tarragon and chives – and their overpowering nature. Find a nice balance of flavours that allows all of them to shine. | {
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"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_goddess_dressing_02047_16x9.jpg This vibrant salad dressing will add perfect pep to your lunch with green herbs, tangy soured cream and fresh lemon. 30g/1oz fresh flatleaf parsley10g/⅓oz fresh dill 10g/⅓oz fresh tarragon 5g/⅛oz fresh chives 5g/⅛oz fresh mint 2 anchovies in oil 1 small garlic clove, roughly chopped 65g/2¼oz mayonnaise 55g/2oz soured cream squeeze fresh lemon juicesea salt and freshly cracked black pepper 30g/1oz fresh flatleaf parsley 10g/⅓oz fresh dill 10g/⅓oz fresh tarragon 5g/⅛oz fresh chives 5g/⅛oz fresh mint 2 anchovies in oil 1 small garlic clove, roughly chopped 65g/2¼oz mayonnaise 55g/2oz soured cream squeeze fresh lemon juice sea salt and freshly cracked black pepper Method Place the fresh herbs in a food processor, removing any woody stalks where necessary. Add the anchovies, garlic, mayonnaise and soured cream then blend until a vibrant green sauce comes together. Add the lemon juice then briefly blend again. Season with salt and pepper, taste and adjust with more lemon juice if desired, then blend one final time. Spoon over a fresh salad, potatoes or crunchy vegetables. This dressing is also lovely stirred through cold pasta. Kept in the fridge in an airtight container, this dressing will stay fresh for 2–3 days. Place the fresh herbs in a food processor, removing any woody stalks where necessary. Place the fresh herbs in a food processor, removing any woody stalks where necessary. Add the anchovies, garlic, mayonnaise and soured cream then blend until a vibrant green sauce comes together. Add the anchovies, garlic, mayonnaise and soured cream then blend until a vibrant green sauce comes together. Add the lemon juice then briefly blend again. Season with salt and pepper, taste and adjust with more lemon juice if desired, then blend one final time. Add the lemon juice then briefly blend again. Season with salt and pepper, taste and adjust with more lemon juice if desired, then blend one final time. Spoon over a fresh salad, potatoes or crunchy vegetables. This dressing is also lovely stirred through cold pasta. Kept in the fridge in an airtight container, this dressing will stay fresh for 2–3 days. Spoon over a fresh salad, potatoes or crunchy vegetables. This dressing is also lovely stirred through cold pasta. Kept in the fridge in an airtight container, this dressing will stay fresh for 2–3 days. Recipe tips This recipe is extremely versatile when it comes to herb usage. Use whatever you have to hand but be mindful of the dominancy of some herbs – such as mint, tarragon and chives – and their overpowering nature. Find a nice balance of flavours that allows all of them to shine."
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} | f9611dce9e042d4cea6fa5b99d52febd97d6641f40d788659bfb3c499ff5169c | Parsley sauce recipe
An average of 3.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parsleysauce_1300_16x9.jpg An easy parsley sauce recipe to accompany fish or boiled ham. It's a classic British comfort food, quite mild and creamy, but when made with really fresh parsley it will taste amazing. 40g/2oz butter40g/2oz plain flour500ml/17fl oz milksalt and white pepper4 tbsp finely chopped parsley 40g/2oz butter 40g/2oz plain flour 500ml/17fl oz milk salt and white pepper 4 tbsp finely chopped parsley Method Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes.Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed. Repeat this process until all the milk has been added.Simmer gently for 5 minutes and season with salt and white pepper.Stir in the parsley and serve. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes. Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed. Repeat this process until all the milk has been added. Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed. Repeat this process until all the milk has been added. Simmer gently for 5 minutes and season with salt and white pepper. Simmer gently for 5 minutes and season with salt and white pepper. Stir in the parsley and serve. Stir in the parsley and serve. | {
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"title": "Parsley sauce recipe",
"content": "An average of 3.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parsleysauce_1300_16x9.jpg An easy parsley sauce recipe to accompany fish or boiled ham. It's a classic British comfort food, quite mild and creamy, but when made with really fresh parsley it will taste amazing. 40g/2oz butter40g/2oz plain flour500ml/17fl oz milksalt and white pepper4 tbsp finely chopped parsley 40g/2oz butter 40g/2oz plain flour 500ml/17fl oz milk salt and white pepper 4 tbsp finely chopped parsley Method Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes.Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed. Repeat this process until all the milk has been added.Simmer gently for 5 minutes and season with salt and white pepper.Stir in the parsley and serve. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes. Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1–2 minutes. Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed. Repeat this process until all the milk has been added. Take the pan off the heat and gradually stir in one-third of the milk. Return to the heat and simmer, stirring, until all the milk is absorbed. Repeat this process until all the milk has been added. Simmer gently for 5 minutes and season with salt and white pepper. Simmer gently for 5 minutes and season with salt and white pepper. Stir in the parsley and serve. Stir in the parsley and serve."
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} | 84c7a3ca654fff907727e43797c9b69c76edbf6233be7e364926905d84ae8add | Baked scallops with sea herbs and breadcrumbs recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_scallops_with_sea_80038_16x9.jpg This impressive cheffy starter is perfect for seafood lovers – you can use any sea herbs that are available to you. 4 medium or large half-shell scallops, cleanedlight olive oil, for frying2 garlic cloves, finely crushedsmall handful samphire, salty fingers or sea purslane75ml/2½fl oz albariño white wine1–2 slices of 2-day-old bread, blended into breadcrumbshandful fresh flatleaf parsley, finely choppedsea salt 4 medium or large half-shell scallops, cleaned light olive oil, for frying 2 garlic cloves, finely crushed small handful samphire, salty fingers or sea purslane 75ml/2½fl oz albariño white wine 1–2 slices of 2-day-old bread, blended into breadcrumbs handful fresh flatleaf parsley, finely chopped sea salt Method Preheat the oven to 200C/180C Fan/Gas 6. Place the scallops on a baking tray and set aside. Place a saucepan over a medium heat and add a thin layer of light olive oil to cover the base. When hot, add the garlic and cook for 30 seconds, then add the samphire or sea herbs and white wine. Simmer until the liquid has reduced, then pour on top of the scallops.Pour a dash of olive oil into another pan, and add the breadcrumbs and a pinch of sea salt. Stir well and cook until the breadcrumbs have soaked up all the oil and are golden and crunchy.Stir in the parsley, then transfer the mixture to a bowl.Sprinkle the scallops with the breadcrumbs. Bake for 5–7 minutes, then serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Place the scallops on a baking tray and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Place the scallops on a baking tray and set aside. Place a saucepan over a medium heat and add a thin layer of light olive oil to cover the base. When hot, add the garlic and cook for 30 seconds, then add the samphire or sea herbs and white wine. Simmer until the liquid has reduced, then pour on top of the scallops. Place a saucepan over a medium heat and add a thin layer of light olive oil to cover the base. When hot, add the garlic and cook for 30 seconds, then add the samphire or sea herbs and white wine. Simmer until the liquid has reduced, then pour on top of the scallops. Pour a dash of olive oil into another pan, and add the breadcrumbs and a pinch of sea salt. Stir well and cook until the breadcrumbs have soaked up all the oil and are golden and crunchy. Pour a dash of olive oil into another pan, and add the breadcrumbs and a pinch of sea salt. Stir well and cook until the breadcrumbs have soaked up all the oil and are golden and crunchy. Stir in the parsley, then transfer the mixture to a bowl. Stir in the parsley, then transfer the mixture to a bowl. Sprinkle the scallops with the breadcrumbs. Bake for 5–7 minutes, then serve immediately. Sprinkle the scallops with the breadcrumbs. Bake for 5–7 minutes, then serve immediately. | {
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"title": "Baked scallops with sea herbs and breadcrumbs 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/baked_scallops_with_sea_80038_16x9.jpg This impressive cheffy starter is perfect for seafood lovers – you can use any sea herbs that are available to you. 4 medium or large half-shell scallops, cleanedlight olive oil, for frying2 garlic cloves, finely crushedsmall handful samphire, salty fingers or sea purslane75ml/2½fl oz albariño white wine1–2 slices of 2-day-old bread, blended into breadcrumbshandful fresh flatleaf parsley, finely choppedsea salt 4 medium or large half-shell scallops, cleaned light olive oil, for frying 2 garlic cloves, finely crushed small handful samphire, salty fingers or sea purslane 75ml/2½fl oz albariño white wine 1–2 slices of 2-day-old bread, blended into breadcrumbs handful fresh flatleaf parsley, finely chopped sea salt Method Preheat the oven to 200C/180C Fan/Gas 6. Place the scallops on a baking tray and set aside. Place a saucepan over a medium heat and add a thin layer of light olive oil to cover the base. When hot, add the garlic and cook for 30 seconds, then add the samphire or sea herbs and white wine. Simmer until the liquid has reduced, then pour on top of the scallops.Pour a dash of olive oil into another pan, and add the breadcrumbs and a pinch of sea salt. Stir well and cook until the breadcrumbs have soaked up all the oil and are golden and crunchy.Stir in the parsley, then transfer the mixture to a bowl.Sprinkle the scallops with the breadcrumbs. Bake for 5–7 minutes, then serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Place the scallops on a baking tray and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Place the scallops on a baking tray and set aside. Place a saucepan over a medium heat and add a thin layer of light olive oil to cover the base. When hot, add the garlic and cook for 30 seconds, then add the samphire or sea herbs and white wine. Simmer until the liquid has reduced, then pour on top of the scallops. Place a saucepan over a medium heat and add a thin layer of light olive oil to cover the base. When hot, add the garlic and cook for 30 seconds, then add the samphire or sea herbs and white wine. Simmer until the liquid has reduced, then pour on top of the scallops. Pour a dash of olive oil into another pan, and add the breadcrumbs and a pinch of sea salt. Stir well and cook until the breadcrumbs have soaked up all the oil and are golden and crunchy. Pour a dash of olive oil into another pan, and add the breadcrumbs and a pinch of sea salt. Stir well and cook until the breadcrumbs have soaked up all the oil and are golden and crunchy. Stir in the parsley, then transfer the mixture to a bowl. Stir in the parsley, then transfer the mixture to a bowl. Sprinkle the scallops with the breadcrumbs. Bake for 5–7 minutes, then serve immediately. Sprinkle the scallops with the breadcrumbs. Bake for 5–7 minutes, then serve immediately."
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} | aaf8702a267d91d16af2d1d565eec1d16f36e83be7fa478b88cd714b8d6188db | Cavatelli with ricotta sauce and pangritata recipe
An average of 0.0 out of 5 stars from 0 ratings Make your own cavatelli pasta to serve with this creamy ricotta and spinach sauce. ½ tsp salt, plus extra for cooking300g/10½oz semolina flour ½ tsp salt, plus extra for cooking 300g/10½oz semolina flour 2 tbsp olive oil1 garlic clove, thinly sliced100g/3½oz baby spinach100g/3½oz ricotta2 free-range eggs, beaten50g/1¾oz Parmesan, grated50g/1¾oz pecorino cheese, grated1 bunch fresh basil, finely choppedfreshly ground black pepper 2 tbsp olive oil 1 garlic clove, thinly sliced 100g/3½oz baby spinach 100g/3½oz ricotta 2 free-range eggs, beaten 50g/1¾oz Parmesan, grated 50g/1¾oz pecorino cheese, grated 1 bunch fresh basil, finely chopped freshly ground black pepper 1 tsp finely chopped whole dried red chilli1 lemon, fine zest only3 tbsp fried breadcrumbs 1 tsp finely chopped whole dried red chilli 1 lemon, fine zest only 3 tbsp fried breadcrumbs Method To make the cavatelli, mix the salt and flour together in a bowl and slowly mix in 150ml/5fl oz water. Knead the dough on a floured surface until smooth. Leave to rest for 1 hour, covered in the fridge.Remove the dough from the fridge and roll out into a long thin sausage shape. Cut into small 2.5cm/1in pieces and, using two fingers or a butter knife, press and roll each piece into shape, leaving a hollow middle. Bring a saucepan of salted water to the boil, add the pasta shapes and cook for 4–5 minutes, or until al dente. Drain and reserve the cooking water. Meanwhile, to make the ricotta sauce, heat the oil in a frying pan and fry the garlic for 1 minute. Add the spinach, season with black pepper and cook until wilted. Mix the ricotta, eggs, Parmesan and pecorino together in a bowl. Add the cooked pasta to the spinach mixture in the pan and pour in some pasta cooking water. Turn the heat off and add the ricotta mixture. Stir continuously to thicken the sauce and add the basil. To make the pangritata, mix all of the ingredients in a small bowl. Serve the ricotta cavatelli in warmed bowls and top with the pangritata. To make the cavatelli, mix the salt and flour together in a bowl and slowly mix in 150ml/5fl oz water. Knead the dough on a floured surface until smooth. Leave to rest for 1 hour, covered in the fridge. To make the cavatelli, mix the salt and flour together in a bowl and slowly mix in 150ml/5fl oz water. Knead the dough on a floured surface until smooth. Leave to rest for 1 hour, covered in the fridge. Remove the dough from the fridge and roll out into a long thin sausage shape. Cut into small 2.5cm/1in pieces and, using two fingers or a butter knife, press and roll each piece into shape, leaving a hollow middle. Remove the dough from the fridge and roll out into a long thin sausage shape. Cut into small 2.5cm/1in pieces and, using two fingers or a butter knife, press and roll each piece into shape, leaving a hollow middle. Bring a saucepan of salted water to the boil, add the pasta shapes and cook for 4–5 minutes, or until al dente. Drain and reserve the cooking water. Bring a saucepan of salted water to the boil, add the pasta shapes and cook for 4–5 minutes, or until al dente. Drain and reserve the cooking water. Meanwhile, to make the ricotta sauce, heat the oil in a frying pan and fry the garlic for 1 minute. Add the spinach, season with black pepper and cook until wilted. Mix the ricotta, eggs, Parmesan and pecorino together in a bowl. Add the cooked pasta to the spinach mixture in the pan and pour in some pasta cooking water. Turn the heat off and add the ricotta mixture. Stir continuously to thicken the sauce and add the basil. Meanwhile, to make the ricotta sauce, heat the oil in a frying pan and fry the garlic for 1 minute. Add the spinach, season with black pepper and cook until wilted. Mix the ricotta, eggs, Parmesan and pecorino together in a bowl. Add the cooked pasta to the spinach mixture in the pan and pour in some pasta cooking water. Turn the heat off and add the ricotta mixture. Stir continuously to thicken the sauce and add the basil. To make the pangritata, mix all of the ingredients in a small bowl. To make the pangritata, mix all of the ingredients in a small bowl. Serve the ricotta cavatelli in warmed bowls and top with the pangritata. Serve the ricotta cavatelli in warmed bowls and top with the pangritata. | {
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"title": "Cavatelli with ricotta sauce and pangritata recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Make your own cavatelli pasta to serve with this creamy ricotta and spinach sauce. ½ tsp salt, plus extra for cooking300g/10½oz semolina flour ½ tsp salt, plus extra for cooking 300g/10½oz semolina flour 2 tbsp olive oil1 garlic clove, thinly sliced100g/3½oz baby spinach100g/3½oz ricotta2 free-range eggs, beaten50g/1¾oz Parmesan, grated50g/1¾oz pecorino cheese, grated1 bunch fresh basil, finely choppedfreshly ground black pepper 2 tbsp olive oil 1 garlic clove, thinly sliced 100g/3½oz baby spinach 100g/3½oz ricotta 2 free-range eggs, beaten 50g/1¾oz Parmesan, grated 50g/1¾oz pecorino cheese, grated 1 bunch fresh basil, finely chopped freshly ground black pepper 1 tsp finely chopped whole dried red chilli1 lemon, fine zest only3 tbsp fried breadcrumbs 1 tsp finely chopped whole dried red chilli 1 lemon, fine zest only 3 tbsp fried breadcrumbs Method To make the cavatelli, mix the salt and flour together in a bowl and slowly mix in 150ml/5fl oz water. Knead the dough on a floured surface until smooth. Leave to rest for 1 hour, covered in the fridge.Remove the dough from the fridge and roll out into a long thin sausage shape. Cut into small 2.5cm/1in pieces and, using two fingers or a butter knife, press and roll each piece into shape, leaving a hollow middle. Bring a saucepan of salted water to the boil, add the pasta shapes and cook for 4–5 minutes, or until al dente. Drain and reserve the cooking water. Meanwhile, to make the ricotta sauce, heat the oil in a frying pan and fry the garlic for 1 minute. Add the spinach, season with black pepper and cook until wilted. Mix the ricotta, eggs, Parmesan and pecorino together in a bowl. Add the cooked pasta to the spinach mixture in the pan and pour in some pasta cooking water. Turn the heat off and add the ricotta mixture. Stir continuously to thicken the sauce and add the basil. To make the pangritata, mix all of the ingredients in a small bowl. Serve the ricotta cavatelli in warmed bowls and top with the pangritata. To make the cavatelli, mix the salt and flour together in a bowl and slowly mix in 150ml/5fl oz water. Knead the dough on a floured surface until smooth. Leave to rest for 1 hour, covered in the fridge. To make the cavatelli, mix the salt and flour together in a bowl and slowly mix in 150ml/5fl oz water. Knead the dough on a floured surface until smooth. Leave to rest for 1 hour, covered in the fridge. Remove the dough from the fridge and roll out into a long thin sausage shape. Cut into small 2.5cm/1in pieces and, using two fingers or a butter knife, press and roll each piece into shape, leaving a hollow middle. Remove the dough from the fridge and roll out into a long thin sausage shape. Cut into small 2.5cm/1in pieces and, using two fingers or a butter knife, press and roll each piece into shape, leaving a hollow middle. Bring a saucepan of salted water to the boil, add the pasta shapes and cook for 4–5 minutes, or until al dente. Drain and reserve the cooking water. Bring a saucepan of salted water to the boil, add the pasta shapes and cook for 4–5 minutes, or until al dente. Drain and reserve the cooking water. Meanwhile, to make the ricotta sauce, heat the oil in a frying pan and fry the garlic for 1 minute. Add the spinach, season with black pepper and cook until wilted. Mix the ricotta, eggs, Parmesan and pecorino together in a bowl. Add the cooked pasta to the spinach mixture in the pan and pour in some pasta cooking water. Turn the heat off and add the ricotta mixture. Stir continuously to thicken the sauce and add the basil. Meanwhile, to make the ricotta sauce, heat the oil in a frying pan and fry the garlic for 1 minute. Add the spinach, season with black pepper and cook until wilted. Mix the ricotta, eggs, Parmesan and pecorino together in a bowl. Add the cooked pasta to the spinach mixture in the pan and pour in some pasta cooking water. Turn the heat off and add the ricotta mixture. Stir continuously to thicken the sauce and add the basil. To make the pangritata, mix all of the ingredients in a small bowl. To make the pangritata, mix all of the ingredients in a small bowl. Serve the ricotta cavatelli in warmed bowls and top with the pangritata. Serve the ricotta cavatelli in warmed bowls and top with the pangritata."
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} | fe874bc7531f966b6bbc894a7e826f0db9966b8a0ecf70aa81721f8ecc4d9f27 | Fried chicken with warm blue cheese sauce recipe
An average of 5.0 out of 5 stars from 1 rating Nothing beats tender, crisp chicken dippers straight from the pan and the rich and creamy blue cheese dip turns this simple dish into sensational party food. 3 tbsp plain flour2 large free-range eggs100g/3½oz dried white breadcrumbs300–350g/10½–12oz chicken mini fillets (around 6–7 fillets)5 tbsp sunflower oilsalt and freshly ground black pepper 3 tbsp plain flour 2 large free-range eggs 100g/3½oz dried white breadcrumbs 300–350g/10½–12oz chicken mini fillets (around 6–7 fillets) 5 tbsp sunflower oil salt and freshly ground black pepper 100ml/3½fl oz double cream50g/1¾oz soft, rindless blue cheese2–3 sprigs thyme1 garlic clove, lightly bashed with the side of a knife or bottom of a saucepan 100ml/3½fl oz double cream 50g/1¾oz soft, rindless blue cheese 2–3 sprigs thyme 1 garlic clove, lightly bashed with the side of a knife or bottom of a saucepan Method Put the flour on a plate and season generously with salt and pepper. Beat the eggs in a shallow bowl. Spread half the breadcrumbs over a plate.Snip off any white tendons from the chicken fillets. Dip the chicken fillets in the flour to lightly coat, then dip in the egg and finally coat generously with the breadcrumbs. Transfer the breaded fillets to a plate or tray as they are coated. Replace the breadcrumbs after half the chicken fillets have been coated. Heat the oil in a large frying pan over a medium heat and fry the chicken pieces for 3–4 minutes on each side, or until golden, crisp and cooked through. You may need to do this in batches, adding more oil if necessary.While the chicken is frying, put the cream, cheese, thyme and garlic clove in a small saucepan and heat together until the cheese melts, stirring regularly. Remove the thyme and garlic and season the sauce with a little salt and some ground black pepper. Drain the chicken on kitchen paper and divide between three plates. Serve with the blue cheese sauce alongside. Put the flour on a plate and season generously with salt and pepper. Beat the eggs in a shallow bowl. Spread half the breadcrumbs over a plate. Put the flour on a plate and season generously with salt and pepper. Beat the eggs in a shallow bowl. Spread half the breadcrumbs over a plate. Snip off any white tendons from the chicken fillets. Dip the chicken fillets in the flour to lightly coat, then dip in the egg and finally coat generously with the breadcrumbs. Transfer the breaded fillets to a plate or tray as they are coated. Replace the breadcrumbs after half the chicken fillets have been coated. Snip off any white tendons from the chicken fillets. Dip the chicken fillets in the flour to lightly coat, then dip in the egg and finally coat generously with the breadcrumbs. Transfer the breaded fillets to a plate or tray as they are coated. Replace the breadcrumbs after half the chicken fillets have been coated. Heat the oil in a large frying pan over a medium heat and fry the chicken pieces for 3–4 minutes on each side, or until golden, crisp and cooked through. You may need to do this in batches, adding more oil if necessary. Heat the oil in a large frying pan over a medium heat and fry the chicken pieces for 3–4 minutes on each side, or until golden, crisp and cooked through. You may need to do this in batches, adding more oil if necessary. While the chicken is frying, put the cream, cheese, thyme and garlic clove in a small saucepan and heat together until the cheese melts, stirring regularly. Remove the thyme and garlic and season the sauce with a little salt and some ground black pepper. While the chicken is frying, put the cream, cheese, thyme and garlic clove in a small saucepan and heat together until the cheese melts, stirring regularly. Remove the thyme and garlic and season the sauce with a little salt and some ground black pepper. Drain the chicken on kitchen paper and divide between three plates. Serve with the blue cheese sauce alongside. Drain the chicken on kitchen paper and divide between three plates. Serve with the blue cheese sauce alongside. | {
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"title": "Fried chicken with warm blue cheese sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Nothing beats tender, crisp chicken dippers straight from the pan and the rich and creamy blue cheese dip turns this simple dish into sensational party food. 3 tbsp plain flour2 large free-range eggs100g/3½oz dried white breadcrumbs300–350g/10½–12oz chicken mini fillets (around 6–7 fillets)5 tbsp sunflower oilsalt and freshly ground black pepper 3 tbsp plain flour 2 large free-range eggs 100g/3½oz dried white breadcrumbs 300–350g/10½–12oz chicken mini fillets (around 6–7 fillets) 5 tbsp sunflower oil salt and freshly ground black pepper 100ml/3½fl oz double cream50g/1¾oz soft, rindless blue cheese2–3 sprigs thyme1 garlic clove, lightly bashed with the side of a knife or bottom of a saucepan 100ml/3½fl oz double cream 50g/1¾oz soft, rindless blue cheese 2–3 sprigs thyme 1 garlic clove, lightly bashed with the side of a knife or bottom of a saucepan Method Put the flour on a plate and season generously with salt and pepper. Beat the eggs in a shallow bowl. Spread half the breadcrumbs over a plate.Snip off any white tendons from the chicken fillets. Dip the chicken fillets in the flour to lightly coat, then dip in the egg and finally coat generously with the breadcrumbs. Transfer the breaded fillets to a plate or tray as they are coated. Replace the breadcrumbs after half the chicken fillets have been coated. Heat the oil in a large frying pan over a medium heat and fry the chicken pieces for 3–4 minutes on each side, or until golden, crisp and cooked through. You may need to do this in batches, adding more oil if necessary.While the chicken is frying, put the cream, cheese, thyme and garlic clove in a small saucepan and heat together until the cheese melts, stirring regularly. Remove the thyme and garlic and season the sauce with a little salt and some ground black pepper. Drain the chicken on kitchen paper and divide between three plates. Serve with the blue cheese sauce alongside. Put the flour on a plate and season generously with salt and pepper. Beat the eggs in a shallow bowl. Spread half the breadcrumbs over a plate. Put the flour on a plate and season generously with salt and pepper. Beat the eggs in a shallow bowl. Spread half the breadcrumbs over a plate. Snip off any white tendons from the chicken fillets. Dip the chicken fillets in the flour to lightly coat, then dip in the egg and finally coat generously with the breadcrumbs. Transfer the breaded fillets to a plate or tray as they are coated. Replace the breadcrumbs after half the chicken fillets have been coated. Snip off any white tendons from the chicken fillets. Dip the chicken fillets in the flour to lightly coat, then dip in the egg and finally coat generously with the breadcrumbs. Transfer the breaded fillets to a plate or tray as they are coated. Replace the breadcrumbs after half the chicken fillets have been coated. Heat the oil in a large frying pan over a medium heat and fry the chicken pieces for 3–4 minutes on each side, or until golden, crisp and cooked through. You may need to do this in batches, adding more oil if necessary. Heat the oil in a large frying pan over a medium heat and fry the chicken pieces for 3–4 minutes on each side, or until golden, crisp and cooked through. You may need to do this in batches, adding more oil if necessary. While the chicken is frying, put the cream, cheese, thyme and garlic clove in a small saucepan and heat together until the cheese melts, stirring regularly. Remove the thyme and garlic and season the sauce with a little salt and some ground black pepper. While the chicken is frying, put the cream, cheese, thyme and garlic clove in a small saucepan and heat together until the cheese melts, stirring regularly. Remove the thyme and garlic and season the sauce with a little salt and some ground black pepper. Drain the chicken on kitchen paper and divide between three plates. Serve with the blue cheese sauce alongside. Drain the chicken on kitchen paper and divide between three plates. Serve with the blue cheese sauce alongside."
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} | c87633a0c33f35c6e2f123a194a309dc4572e3e037261b532100a399ac2342ba | Easter lamb scrumpets with salsa verde recipe
To make the lamb scrumpets, preheat the oven to 180C/160C Fan/Gas 4.Rub the oil all over the lamb using your hands, then rub the grated garlic over and season with salt, white pepper and paprika, to taste.Lay half of the rosemary and thyme on an oven tray and place the lamb on top, then top with the rest of the herbs. Pour over the beer and 200ml/7fl oz water. Cover tightly with baking paper, then cover the tray with kitchen foil. Cook in the oven for at least 4 hours, or until the lamb is soft and tender. Remove from the oven and allow to cool. Once cooled, remove the lamb, brush off the herbs and if there are any bones remaining, remove them.Transfer to a clean oven tray and place another tray on top. Add a weight on top (such as some heavy tins of food) and place in the fridge for at least 1–2 hours, or overnight. To make the salsa verde, combine all the ingredients in a bowl, mix well and season with salt and pepper, to taste.When you are ready to cook the scrumpets, remove the lamb from the fridge and place on a chopping board. Slice into finger thick slices. Preheat a deep fat fryer or oil in a pan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the coating, season the flour with salt and freshly ground black pepper on a plate. Prepare a shallow bowl of beaten eggs and one of breadcrumbs.Drop the slices of lamb into the flour, then into the beaten egg mixture and finally into the breadcrumbs, making sure the lamb is covered well with each ingredient. Carefully place the lamb slices into the fryer and fry in batches for 3–5 minutes, or until golden-brown and hot. Carefully remove from the oil and place on a plate lined with kitchen paper to drain. Season with sea salt and pepper. Rest for 2–3 minutes before serving. Meanwhile, for the roasted Little Gem, preheat the oven to 200C/180C Fan/Gas 6. Place an ovenproof pan on a medium heat. Once hot, add a splash of oil to the pan and carefully add the lettuce halves and season with salt and pepper. Transfer into the oven and cook for 3–6 minutes, until just cooked. Remove from the oven and season with a little lemon juice. gently pull apart and serve the roasted lettuce with the lamb scrumpets and sauce. To make the lamb scrumpets, preheat the oven to 180C/160C Fan/Gas 4. To make the lamb scrumpets, preheat the oven to 180C/160C Fan/Gas 4. Rub the oil all over the lamb using your hands, then rub the grated garlic over and season with salt, white pepper and paprika, to taste. Rub the oil all over the lamb using your hands, then rub the grated garlic over and season with salt, white pepper and paprika, to taste. Lay half of the rosemary and thyme on an oven tray and place the lamb on top, then top with the rest of the herbs. Pour over the beer and 200ml/7fl oz water. Lay half of the rosemary and thyme on an oven tray and place the lamb on top, then top with the rest of the herbs. Pour over the beer and 200ml/7fl oz water. Cover tightly with baking paper, then cover the tray with kitchen foil. Cook in the oven for at least 4 hours, or until the lamb is soft and tender. Remove from the oven and allow to cool. Once cooled, remove the lamb, brush off the herbs and if there are any bones remaining, remove them. Cover tightly with baking paper, then cover the tray with kitchen foil. Cook in the oven for at least 4 hours, or until the lamb is soft and tender. Remove from the oven and allow to cool. Once cooled, remove the lamb, brush off the herbs and if there are any bones remaining, remove them. Transfer to a clean oven tray and place another tray on top. Add a weight on top (such as some heavy tins of food) and place in the fridge for at least 1–2 hours, or overnight. Transfer to a clean oven tray and place another tray on top. Add a weight on top (such as some heavy tins of food) and place in the fridge for at least 1–2 hours, or overnight. To make the salsa verde, combine all the ingredients in a bowl, mix well and season with salt and pepper, to taste. To make the salsa verde, combine all the ingredients in a bowl, mix well and season with salt and pepper, to taste. When you are ready to cook the scrumpets, remove the lamb from the fridge and place on a chopping board. Slice into finger thick slices. When you are ready to cook the scrumpets, remove the lamb from the fridge and place on a chopping board. Slice into finger thick slices. Preheat a deep fat fryer or oil in a pan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep fat fryer or oil in a pan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the coating, season the flour with salt and freshly ground black pepper on a plate. Prepare a shallow bowl of beaten eggs and one of breadcrumbs. To make the coating, season the flour with salt and freshly ground black pepper on a plate. Prepare a shallow bowl of beaten eggs and one of breadcrumbs. Drop the slices of lamb into the flour, then into the beaten egg mixture and finally into the breadcrumbs, making sure the lamb is covered well with each ingredient. Drop the slices of lamb into the flour, then into the beaten egg mixture and finally into the breadcrumbs, making sure the lamb is covered well with each ingredient. Carefully place the lamb slices into the fryer and fry in batches for 3–5 minutes, or until golden-brown and hot. Carefully remove from the oil and place on a plate lined with kitchen paper to drain. Season with sea salt and pepper. Rest for 2–3 minutes before serving. Carefully place the lamb slices into the fryer and fry in batches for 3–5 minutes, or until golden-brown and hot. Carefully remove from the oil and place on a plate lined with kitchen paper to drain. Season with sea salt and pepper. Rest for 2–3 minutes before serving. Meanwhile, for the roasted Little Gem, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, for the roasted Little Gem, preheat the oven to 200C/180C Fan/Gas 6. Place an ovenproof pan on a medium heat. Once hot, add a splash of oil to the pan and carefully add the lettuce halves and season with salt and pepper. Place an ovenproof pan on a medium heat. Once hot, add a splash of oil to the pan and carefully add the lettuce halves and season with salt and pepper. Transfer into the oven and cook for 3–6 minutes, until just cooked. Remove from the oven and season with a little lemon juice. gently pull apart and serve the roasted lettuce with the lamb scrumpets and sauce. Transfer into the oven and cook for 3–6 minutes, until just cooked. Remove from the oven and season with a little lemon juice. gently pull apart and serve the roasted lettuce with the lamb scrumpets and sauce. | {
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"title": "Easter lamb scrumpets with salsa verde recipe",
"content": "To make the lamb scrumpets, preheat the oven to 180C/160C Fan/Gas 4.Rub the oil all over the lamb using your hands, then rub the grated garlic over and season with salt, white pepper and paprika, to taste.Lay half of the rosemary and thyme on an oven tray and place the lamb on top, then top with the rest of the herbs. Pour over the beer and 200ml/7fl oz water. Cover tightly with baking paper, then cover the tray with kitchen foil. Cook in the oven for at least 4 hours, or until the lamb is soft and tender. Remove from the oven and allow to cool. Once cooled, remove the lamb, brush off the herbs and if there are any bones remaining, remove them.Transfer to a clean oven tray and place another tray on top. Add a weight on top (such as some heavy tins of food) and place in the fridge for at least 1–2 hours, or overnight. To make the salsa verde, combine all the ingredients in a bowl, mix well and season with salt and pepper, to taste.When you are ready to cook the scrumpets, remove the lamb from the fridge and place on a chopping board. Slice into finger thick slices. Preheat a deep fat fryer or oil in a pan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the coating, season the flour with salt and freshly ground black pepper on a plate. Prepare a shallow bowl of beaten eggs and one of breadcrumbs.Drop the slices of lamb into the flour, then into the beaten egg mixture and finally into the breadcrumbs, making sure the lamb is covered well with each ingredient. Carefully place the lamb slices into the fryer and fry in batches for 3–5 minutes, or until golden-brown and hot. Carefully remove from the oil and place on a plate lined with kitchen paper to drain. Season with sea salt and pepper. Rest for 2–3 minutes before serving. Meanwhile, for the roasted Little Gem, preheat the oven to 200C/180C Fan/Gas 6. Place an ovenproof pan on a medium heat. Once hot, add a splash of oil to the pan and carefully add the lettuce halves and season with salt and pepper. Transfer into the oven and cook for 3–6 minutes, until just cooked. Remove from the oven and season with a little lemon juice. gently pull apart and serve the roasted lettuce with the lamb scrumpets and sauce. To make the lamb scrumpets, preheat the oven to 180C/160C Fan/Gas 4. To make the lamb scrumpets, preheat the oven to 180C/160C Fan/Gas 4. Rub the oil all over the lamb using your hands, then rub the grated garlic over and season with salt, white pepper and paprika, to taste. Rub the oil all over the lamb using your hands, then rub the grated garlic over and season with salt, white pepper and paprika, to taste. Lay half of the rosemary and thyme on an oven tray and place the lamb on top, then top with the rest of the herbs. Pour over the beer and 200ml/7fl oz water. Lay half of the rosemary and thyme on an oven tray and place the lamb on top, then top with the rest of the herbs. Pour over the beer and 200ml/7fl oz water. Cover tightly with baking paper, then cover the tray with kitchen foil. Cook in the oven for at least 4 hours, or until the lamb is soft and tender. Remove from the oven and allow to cool. Once cooled, remove the lamb, brush off the herbs and if there are any bones remaining, remove them. Cover tightly with baking paper, then cover the tray with kitchen foil. Cook in the oven for at least 4 hours, or until the lamb is soft and tender. Remove from the oven and allow to cool. Once cooled, remove the lamb, brush off the herbs and if there are any bones remaining, remove them. Transfer to a clean oven tray and place another tray on top. Add a weight on top (such as some heavy tins of food) and place in the fridge for at least 1–2 hours, or overnight. Transfer to a clean oven tray and place another tray on top. Add a weight on top (such as some heavy tins of food) and place in the fridge for at least 1–2 hours, or overnight. To make the salsa verde, combine all the ingredients in a bowl, mix well and season with salt and pepper, to taste. To make the salsa verde, combine all the ingredients in a bowl, mix well and season with salt and pepper, to taste. When you are ready to cook the scrumpets, remove the lamb from the fridge and place on a chopping board. Slice into finger thick slices. When you are ready to cook the scrumpets, remove the lamb from the fridge and place on a chopping board. Slice into finger thick slices. Preheat a deep fat fryer or oil in a pan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep fat fryer or oil in a pan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the coating, season the flour with salt and freshly ground black pepper on a plate. Prepare a shallow bowl of beaten eggs and one of breadcrumbs. To make the coating, season the flour with salt and freshly ground black pepper on a plate. Prepare a shallow bowl of beaten eggs and one of breadcrumbs. Drop the slices of lamb into the flour, then into the beaten egg mixture and finally into the breadcrumbs, making sure the lamb is covered well with each ingredient. Drop the slices of lamb into the flour, then into the beaten egg mixture and finally into the breadcrumbs, making sure the lamb is covered well with each ingredient. Carefully place the lamb slices into the fryer and fry in batches for 3–5 minutes, or until golden-brown and hot. Carefully remove from the oil and place on a plate lined with kitchen paper to drain. Season with sea salt and pepper. Rest for 2–3 minutes before serving. Carefully place the lamb slices into the fryer and fry in batches for 3–5 minutes, or until golden-brown and hot. Carefully remove from the oil and place on a plate lined with kitchen paper to drain. Season with sea salt and pepper. Rest for 2–3 minutes before serving. Meanwhile, for the roasted Little Gem, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, for the roasted Little Gem, preheat the oven to 200C/180C Fan/Gas 6. Place an ovenproof pan on a medium heat. Once hot, add a splash of oil to the pan and carefully add the lettuce halves and season with salt and pepper. Place an ovenproof pan on a medium heat. Once hot, add a splash of oil to the pan and carefully add the lettuce halves and season with salt and pepper. Transfer into the oven and cook for 3–6 minutes, until just cooked. Remove from the oven and season with a little lemon juice. gently pull apart and serve the roasted lettuce with the lamb scrumpets and sauce. Transfer into the oven and cook for 3–6 minutes, until just cooked. Remove from the oven and season with a little lemon juice. gently pull apart and serve the roasted lettuce with the lamb scrumpets and sauce."
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} | 884ae48572fa379008b49021f62aababe8d671c68b3f3fc8f8f4d6730a670501 | Rack of lamb with a herb crust recipe
An average of 5.0 out of 5 stars from 1 rating The rack is one of the most expensive cuts of lamb, but the meat is so tender and delicious it’s worth splashing out once in a while. This looks really impressive, and it’s not difficult to cook. Racks are usually sold French-trimmed, which means that the fat is neatly trimmed off the bones, making the dish look pleasingly cheffy. The meat is best served pink under its crunchy, herby crust. 2 racks of lamb, French trimmed, fat scored40g/1½oz fresh white breadcrumbs3 tbsp chopped fresh parsley 1 tsp chopped fresh rosemary2 garlic cloves, crushed 1 tbsp Dijon mustard flaked sea salt and freshly ground black pepper 2 racks of lamb, French trimmed, fat scored 40g/1½oz fresh white breadcrumbs 3 tbsp chopped fresh parsley 1 tsp chopped fresh rosemary 2 garlic cloves, crushed 1 tbsp Dijon mustard flaked sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking.Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks.Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy. Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking. Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking. Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks. Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks. Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy. Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy. | {
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"title": "Rack of lamb with a herb crust recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating The rack is one of the most expensive cuts of lamb, but the meat is so tender and delicious it’s worth splashing out once in a while. This looks really impressive, and it’s not difficult to cook. Racks are usually sold French-trimmed, which means that the fat is neatly trimmed off the bones, making the dish look pleasingly cheffy. The meat is best served pink under its crunchy, herby crust. 2 racks of lamb, French trimmed, fat scored40g/1½oz fresh white breadcrumbs3 tbsp chopped fresh parsley 1 tsp chopped fresh rosemary2 garlic cloves, crushed 1 tbsp Dijon mustard flaked sea salt and freshly ground black pepper 2 racks of lamb, French trimmed, fat scored 40g/1½oz fresh white breadcrumbs 3 tbsp chopped fresh parsley 1 tsp chopped fresh rosemary 2 garlic cloves, crushed 1 tbsp Dijon mustard flaked sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking.Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks.Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy. Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking. Preheat the oven to 200C/180C Fan/Gas 6. Heat a large, heavy-based frying pan and brown the meat, fat-side down, for 5 minutes. Brown the remaining sides, then transfer the racks to a roasting tin, facing each other, with the bones interlocking. Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks. Mix the breadcrumbs with the herbs and garlic, and stir in a pinch of salt and some black pepper. Brush the fat side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks. Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy. Roast the lamb for 25–30 minutes for medium–rare meat. Remove from the oven, cover loosely with foil and leave to rest for 8–10 minutes. Carve each rack into individual cutlets and serve with a red wine gravy."
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} | 5ee94872428c67b99e5ba51cb49cc0cfb7833341e4b230e8b43ce7e3b81ad476 | Potato torte stuffed with braised lamb recipe
For the braised lamb, preheat the oven to 180C/160C Fan/Gas 4. Put the lamb shoulder in a deep roasting tin, and add the lamb stock, onion, garlic, bay leaves and rosemary. Cover with kitchen foil and roast for 4 hours, until the meat is falling off the bone. Shred the lamb meat and reserve in the fridge. Pour the stock and juices into a pan and reduce to a sticky glaze, then combine with the meat.To make the potato torte, preheat the oven to 200C/180C Fan/Gas 6. Toss the potato slices in a bowl with the oil, rosemary and garlic. Line the bottom of a round, cast iron skillet or deep ovenproof sauté pan with a circle of greaseproof paper and layer in the potato slices in a spiral pattern, starting from the centre and overlapping outwards. Add the potatoes until one layer is complete and then layer on the shredded meat, some of the braising juices and scatter in the olives. Add another layer of potatoes on top and press down well. Melt the duck fat and pour over the top of the potatoes. Place the torte over a medium heat for 5-8 minutes to start the cooking, then transfer the torte to the oven for 1½–2 hours until golden. Remove from the oven, cover with another layer of greaseproof paper and place a weight on top to press the torte down. Chill in the fridge overnight. When ready to serve, preheat the oven to 200C/180C Fan/Gas 6. Reheat the torte in the oven for 20 minutes or until piping hot. To make the rack of lamb, preheat the oven to 200C/180C Fan/Gas 6. Drizzle the oil over the lamb and season with salt and pepper. Place on a baking tray and cook for 15–20 minutes until the inside is pink. Leave to rest for 20 minutes before slicing. To make the hispi cabbage, brush the cabbage wedges with oil and season with salt and pepper. Place on a hot griddle pan or frying pan, cut-side down, until charred and soft. Turn and cook on the other side until charred on both sides. You can finish the cabbage in the oven if it needs extra cooking. To make the tomato salsa, mix the tomato, shallot, mint, vinegar and oil in a small bowl. Taste and season with salt and pepper. To serve, cut the reheated torte into slices and serve with the sliced lamb rack, cabbage and tomato salsa. For the braised lamb, preheat the oven to 180C/160C Fan/Gas 4. Put the lamb shoulder in a deep roasting tin, and add the lamb stock, onion, garlic, bay leaves and rosemary. Cover with kitchen foil and roast for 4 hours, until the meat is falling off the bone. Shred the lamb meat and reserve in the fridge. Pour the stock and juices into a pan and reduce to a sticky glaze, then combine with the meat. For the braised lamb, preheat the oven to 180C/160C Fan/Gas 4. Put the lamb shoulder in a deep roasting tin, and add the lamb stock, onion, garlic, bay leaves and rosemary. Cover with kitchen foil and roast for 4 hours, until the meat is falling off the bone. Shred the lamb meat and reserve in the fridge. Pour the stock and juices into a pan and reduce to a sticky glaze, then combine with the meat. To make the potato torte, preheat the oven to 200C/180C Fan/Gas 6. Toss the potato slices in a bowl with the oil, rosemary and garlic. Line the bottom of a round, cast iron skillet or deep ovenproof sauté pan with a circle of greaseproof paper and layer in the potato slices in a spiral pattern, starting from the centre and overlapping outwards. Add the potatoes until one layer is complete and then layer on the shredded meat, some of the braising juices and scatter in the olives. Add another layer of potatoes on top and press down well. Melt the duck fat and pour over the top of the potatoes. To make the potato torte, preheat the oven to 200C/180C Fan/Gas 6. Toss the potato slices in a bowl with the oil, rosemary and garlic. Line the bottom of a round, cast iron skillet or deep ovenproof sauté pan with a circle of greaseproof paper and layer in the potato slices in a spiral pattern, starting from the centre and overlapping outwards. Add the potatoes until one layer is complete and then layer on the shredded meat, some of the braising juices and scatter in the olives. Add another layer of potatoes on top and press down well. Melt the duck fat and pour over the top of the potatoes. Place the torte over a medium heat for 5-8 minutes to start the cooking, then transfer the torte to the oven for 1½–2 hours until golden. Remove from the oven, cover with another layer of greaseproof paper and place a weight on top to press the torte down. Chill in the fridge overnight. When ready to serve, preheat the oven to 200C/180C Fan/Gas 6. Reheat the torte in the oven for 20 minutes or until piping hot. Place the torte over a medium heat for 5-8 minutes to start the cooking, then transfer the torte to the oven for 1½–2 hours until golden. Remove from the oven, cover with another layer of greaseproof paper and place a weight on top to press the torte down. Chill in the fridge overnight. When ready to serve, preheat the oven to 200C/180C Fan/Gas 6. Reheat the torte in the oven for 20 minutes or until piping hot. To make the rack of lamb, preheat the oven to 200C/180C Fan/Gas 6. Drizzle the oil over the lamb and season with salt and pepper. Place on a baking tray and cook for 15–20 minutes until the inside is pink. Leave to rest for 20 minutes before slicing. To make the rack of lamb, preheat the oven to 200C/180C Fan/Gas 6. Drizzle the oil over the lamb and season with salt and pepper. Place on a baking tray and cook for 15–20 minutes until the inside is pink. Leave to rest for 20 minutes before slicing. To make the hispi cabbage, brush the cabbage wedges with oil and season with salt and pepper. Place on a hot griddle pan or frying pan, cut-side down, until charred and soft. Turn and cook on the other side until charred on both sides. You can finish the cabbage in the oven if it needs extra cooking. To make the hispi cabbage, brush the cabbage wedges with oil and season with salt and pepper. Place on a hot griddle pan or frying pan, cut-side down, until charred and soft. Turn and cook on the other side until charred on both sides. You can finish the cabbage in the oven if it needs extra cooking. To make the tomato salsa, mix the tomato, shallot, mint, vinegar and oil in a small bowl. Taste and season with salt and pepper. To make the tomato salsa, mix the tomato, shallot, mint, vinegar and oil in a small bowl. Taste and season with salt and pepper. To serve, cut the reheated torte into slices and serve with the sliced lamb rack, cabbage and tomato salsa. To serve, cut the reheated torte into slices and serve with the sliced lamb rack, cabbage and tomato salsa. | {
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"title": "Potato torte stuffed with braised lamb recipe",
"content": "For the braised lamb, preheat the oven to 180C/160C Fan/Gas 4. Put the lamb shoulder in a deep roasting tin, and add the lamb stock, onion, garlic, bay leaves and rosemary. Cover with kitchen foil and roast for 4 hours, until the meat is falling off the bone. Shred the lamb meat and reserve in the fridge. Pour the stock and juices into a pan and reduce to a sticky glaze, then combine with the meat.To make the potato torte, preheat the oven to 200C/180C Fan/Gas 6. Toss the potato slices in a bowl with the oil, rosemary and garlic. Line the bottom of a round, cast iron skillet or deep ovenproof sauté pan with a circle of greaseproof paper and layer in the potato slices in a spiral pattern, starting from the centre and overlapping outwards. Add the potatoes until one layer is complete and then layer on the shredded meat, some of the braising juices and scatter in the olives. Add another layer of potatoes on top and press down well. Melt the duck fat and pour over the top of the potatoes. Place the torte over a medium heat for 5-8 minutes to start the cooking, then transfer the torte to the oven for 1½–2 hours until golden. Remove from the oven, cover with another layer of greaseproof paper and place a weight on top to press the torte down. Chill in the fridge overnight. When ready to serve, preheat the oven to 200C/180C Fan/Gas 6. Reheat the torte in the oven for 20 minutes or until piping hot. To make the rack of lamb, preheat the oven to 200C/180C Fan/Gas 6. Drizzle the oil over the lamb and season with salt and pepper. Place on a baking tray and cook for 15–20 minutes until the inside is pink. Leave to rest for 20 minutes before slicing. To make the hispi cabbage, brush the cabbage wedges with oil and season with salt and pepper. Place on a hot griddle pan or frying pan, cut-side down, until charred and soft. Turn and cook on the other side until charred on both sides. You can finish the cabbage in the oven if it needs extra cooking. To make the tomato salsa, mix the tomato, shallot, mint, vinegar and oil in a small bowl. Taste and season with salt and pepper. To serve, cut the reheated torte into slices and serve with the sliced lamb rack, cabbage and tomato salsa. For the braised lamb, preheat the oven to 180C/160C Fan/Gas 4. Put the lamb shoulder in a deep roasting tin, and add the lamb stock, onion, garlic, bay leaves and rosemary. Cover with kitchen foil and roast for 4 hours, until the meat is falling off the bone. Shred the lamb meat and reserve in the fridge. Pour the stock and juices into a pan and reduce to a sticky glaze, then combine with the meat. For the braised lamb, preheat the oven to 180C/160C Fan/Gas 4. Put the lamb shoulder in a deep roasting tin, and add the lamb stock, onion, garlic, bay leaves and rosemary. Cover with kitchen foil and roast for 4 hours, until the meat is falling off the bone. Shred the lamb meat and reserve in the fridge. Pour the stock and juices into a pan and reduce to a sticky glaze, then combine with the meat. To make the potato torte, preheat the oven to 200C/180C Fan/Gas 6. Toss the potato slices in a bowl with the oil, rosemary and garlic. Line the bottom of a round, cast iron skillet or deep ovenproof sauté pan with a circle of greaseproof paper and layer in the potato slices in a spiral pattern, starting from the centre and overlapping outwards. Add the potatoes until one layer is complete and then layer on the shredded meat, some of the braising juices and scatter in the olives. Add another layer of potatoes on top and press down well. Melt the duck fat and pour over the top of the potatoes. To make the potato torte, preheat the oven to 200C/180C Fan/Gas 6. Toss the potato slices in a bowl with the oil, rosemary and garlic. Line the bottom of a round, cast iron skillet or deep ovenproof sauté pan with a circle of greaseproof paper and layer in the potato slices in a spiral pattern, starting from the centre and overlapping outwards. Add the potatoes until one layer is complete and then layer on the shredded meat, some of the braising juices and scatter in the olives. Add another layer of potatoes on top and press down well. Melt the duck fat and pour over the top of the potatoes. Place the torte over a medium heat for 5-8 minutes to start the cooking, then transfer the torte to the oven for 1½–2 hours until golden. Remove from the oven, cover with another layer of greaseproof paper and place a weight on top to press the torte down. Chill in the fridge overnight. When ready to serve, preheat the oven to 200C/180C Fan/Gas 6. Reheat the torte in the oven for 20 minutes or until piping hot. Place the torte over a medium heat for 5-8 minutes to start the cooking, then transfer the torte to the oven for 1½–2 hours until golden. Remove from the oven, cover with another layer of greaseproof paper and place a weight on top to press the torte down. Chill in the fridge overnight. When ready to serve, preheat the oven to 200C/180C Fan/Gas 6. Reheat the torte in the oven for 20 minutes or until piping hot. To make the rack of lamb, preheat the oven to 200C/180C Fan/Gas 6. Drizzle the oil over the lamb and season with salt and pepper. Place on a baking tray and cook for 15–20 minutes until the inside is pink. Leave to rest for 20 minutes before slicing. To make the rack of lamb, preheat the oven to 200C/180C Fan/Gas 6. Drizzle the oil over the lamb and season with salt and pepper. Place on a baking tray and cook for 15–20 minutes until the inside is pink. Leave to rest for 20 minutes before slicing. To make the hispi cabbage, brush the cabbage wedges with oil and season with salt and pepper. Place on a hot griddle pan or frying pan, cut-side down, until charred and soft. Turn and cook on the other side until charred on both sides. You can finish the cabbage in the oven if it needs extra cooking. To make the hispi cabbage, brush the cabbage wedges with oil and season with salt and pepper. Place on a hot griddle pan or frying pan, cut-side down, until charred and soft. Turn and cook on the other side until charred on both sides. You can finish the cabbage in the oven if it needs extra cooking. To make the tomato salsa, mix the tomato, shallot, mint, vinegar and oil in a small bowl. Taste and season with salt and pepper. To make the tomato salsa, mix the tomato, shallot, mint, vinegar and oil in a small bowl. Taste and season with salt and pepper. To serve, cut the reheated torte into slices and serve with the sliced lamb rack, cabbage and tomato salsa. To serve, cut the reheated torte into slices and serve with the sliced lamb rack, cabbage and tomato salsa."
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} | 853dd7fb603bdd2c2d9fe5868d7505255ef8bcf832995ecef11e72423c4ffa58 | Rack of lamb with garlic mash and tapenade recipe
An average of 3.7 out of 5 stars from 3 ratings This makes a fantastic spring Sunday lunch as rack of lamb is served with fresh tapenade and spring vegetables. 1 garlic bulb, top cut off to expose the clovesolive oil, to drizzle300g/10½oz potatoes, peeled and cubed50ml/2fl oz double creamsalt and freshly ground black pepper 1 garlic bulb, top cut off to expose the cloves olive oil, to drizzle 300g/10½oz potatoes, peeled and cubed 50ml/2fl oz double cream salt and freshly ground black pepper 100g/3½oz butter1 garlic bulb, cut in half1 bunch fresh rosemary1 bunch fresh thyme1 rack of lamb, French trimmedgarlic flowers, to garnish 100g/3½oz butter 1 garlic bulb, cut in half 1 bunch fresh rosemary 1 bunch fresh thyme 1 rack of lamb, French trimmed garlic flowers, to garnish 3 baby carrots 1 bunch asparagus spears, trimmed3 baby fennel3 baby beetroot3 baby turnips50g/1¾oz unsalted butter 3 baby carrots 1 bunch asparagus spears, trimmed 3 baby fennel 3 baby beetroot 3 baby turnips 50g/1¾oz unsalted butter 3 tbsp plain flour300ml/10fl oz red wine 2 tsp mint sauce (optional) 3 tbsp plain flour 300ml/10fl oz red wine 2 tsp mint sauce (optional) 100g/3½oz green olives, stones removed25g/1oz anchovies in olive oil, drained 10g/½oz capers 50–100ml/2–4fl oz olive oil, for blending 100g/3½oz green olives, stones removed 25g/1oz anchovies in olive oil, drained 10g/½oz capers 50–100ml/2–4fl oz olive oil, for blending Method To make the mash, preheat the oven to 220C/200C Fan/Gas 7. Drizzle the garlic with olive oil and roast for 1 hour until the skins are golden and the cloves are soft. Place the potatoes in a large saucepan of water and bring to the boil. Add a generous pinch of salt and cook until tender. This will take 15–20 minutes depending on the size of your potatoes. Drain the potatoes and return to the hot dry pan. Leave for a few minutes to steam dry, then whip with a hand whisk or mash with a potato ricer. Squeeze out the garlic cloves and pass through a fine sieve into a large bowl. Add the potatoes and cream to the bowl, season with salt and pepper and stir everything together.To make the lamb, heat the butter in a roasting tin on the hob until foaming. Add the garlic, rosemary and thyme. Place the lamb rack in the tray fat side down, and allow some of the fat to render out on a gentle heat. Lay the rack on top of the garlic and herbs. Roast in the oven for 8–10 minutes, basting occasionally. Remove from the oven, cover in foil and leave to rest for 10 minutes, retaining the cooking juices. To cook the spring vegetables, add the vegetables to a sauté pan with the butter. Add enough water to just cover the vegetables, and cook at a gentle simmer until tender. Reserve the cooking water for the gravy.To make the gravy, skim off the fat from the meat juices. Pour the meat juices into a saucepan over a medium heat and cook gently. Add the flour and stir in. Add the red wine and 300ml/10fl oz cooking water from the vegetables. Bring to the boil, stirring well. Cook until reduced to the desired consistency. Stir in the mint sauce, if using. To make the tapenade, blend all the ingredients together in a bowl or food processor, adding olive oil until it reaches the desired consistency. To serve, carve the lamb into individual chops. Smear the olive tapenade across four plates. Place spring vegetables on the plates and place the lamb on top. Decorate with garlic flowers and serve the garlic mash on the side. To make the mash, preheat the oven to 220C/200C Fan/Gas 7. Drizzle the garlic with olive oil and roast for 1 hour until the skins are golden and the cloves are soft. To make the mash, preheat the oven to 220C/200C Fan/Gas 7. Drizzle the garlic with olive oil and roast for 1 hour until the skins are golden and the cloves are soft. Place the potatoes in a large saucepan of water and bring to the boil. Add a generous pinch of salt and cook until tender. This will take 15–20 minutes depending on the size of your potatoes. Drain the potatoes and return to the hot dry pan. Leave for a few minutes to steam dry, then whip with a hand whisk or mash with a potato ricer. Squeeze out the garlic cloves and pass through a fine sieve into a large bowl. Add the potatoes and cream to the bowl, season with salt and pepper and stir everything together. Place the potatoes in a large saucepan of water and bring to the boil. Add a generous pinch of salt and cook until tender. This will take 15–20 minutes depending on the size of your potatoes. Drain the potatoes and return to the hot dry pan. Leave for a few minutes to steam dry, then whip with a hand whisk or mash with a potato ricer. Squeeze out the garlic cloves and pass through a fine sieve into a large bowl. Add the potatoes and cream to the bowl, season with salt and pepper and stir everything together. To make the lamb, heat the butter in a roasting tin on the hob until foaming. Add the garlic, rosemary and thyme. Place the lamb rack in the tray fat side down, and allow some of the fat to render out on a gentle heat. Lay the rack on top of the garlic and herbs. Roast in the oven for 8–10 minutes, basting occasionally. Remove from the oven, cover in foil and leave to rest for 10 minutes, retaining the cooking juices. To make the lamb, heat the butter in a roasting tin on the hob until foaming. Add the garlic, rosemary and thyme. Place the lamb rack in the tray fat side down, and allow some of the fat to render out on a gentle heat. Lay the rack on top of the garlic and herbs. Roast in the oven for 8–10 minutes, basting occasionally. Remove from the oven, cover in foil and leave to rest for 10 minutes, retaining the cooking juices. To cook the spring vegetables, add the vegetables to a sauté pan with the butter. Add enough water to just cover the vegetables, and cook at a gentle simmer until tender. Reserve the cooking water for the gravy. To cook the spring vegetables, add the vegetables to a sauté pan with the butter. Add enough water to just cover the vegetables, and cook at a gentle simmer until tender. Reserve the cooking water for the gravy. To make the gravy, skim off the fat from the meat juices. Pour the meat juices into a saucepan over a medium heat and cook gently. Add the flour and stir in. Add the red wine and 300ml/10fl oz cooking water from the vegetables. Bring to the boil, stirring well. Cook until reduced to the desired consistency. Stir in the mint sauce, if using. To make the gravy, skim off the fat from the meat juices. Pour the meat juices into a saucepan over a medium heat and cook gently. Add the flour and stir in. Add the red wine and 300ml/10fl oz cooking water from the vegetables. Bring to the boil, stirring well. Cook until reduced to the desired consistency. Stir in the mint sauce, if using. To make the tapenade, blend all the ingredients together in a bowl or food processor, adding olive oil until it reaches the desired consistency. To make the tapenade, blend all the ingredients together in a bowl or food processor, adding olive oil until it reaches the desired consistency. To serve, carve the lamb into individual chops. Smear the olive tapenade across four plates. Place spring vegetables on the plates and place the lamb on top. Decorate with garlic flowers and serve the garlic mash on the side. To serve, carve the lamb into individual chops. Smear the olive tapenade across four plates. Place spring vegetables on the plates and place the lamb on top. Decorate with garlic flowers and serve the garlic mash on the side. | {
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"title": "Rack of lamb with garlic mash and tapenade recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings This makes a fantastic spring Sunday lunch as rack of lamb is served with fresh tapenade and spring vegetables. 1 garlic bulb, top cut off to expose the clovesolive oil, to drizzle300g/10½oz potatoes, peeled and cubed50ml/2fl oz double creamsalt and freshly ground black pepper 1 garlic bulb, top cut off to expose the cloves olive oil, to drizzle 300g/10½oz potatoes, peeled and cubed 50ml/2fl oz double cream salt and freshly ground black pepper 100g/3½oz butter1 garlic bulb, cut in half1 bunch fresh rosemary1 bunch fresh thyme1 rack of lamb, French trimmedgarlic flowers, to garnish 100g/3½oz butter 1 garlic bulb, cut in half 1 bunch fresh rosemary 1 bunch fresh thyme 1 rack of lamb, French trimmed garlic flowers, to garnish 3 baby carrots 1 bunch asparagus spears, trimmed3 baby fennel3 baby beetroot3 baby turnips50g/1¾oz unsalted butter 3 baby carrots 1 bunch asparagus spears, trimmed 3 baby fennel 3 baby beetroot 3 baby turnips 50g/1¾oz unsalted butter 3 tbsp plain flour300ml/10fl oz red wine 2 tsp mint sauce (optional) 3 tbsp plain flour 300ml/10fl oz red wine 2 tsp mint sauce (optional) 100g/3½oz green olives, stones removed25g/1oz anchovies in olive oil, drained 10g/½oz capers 50–100ml/2–4fl oz olive oil, for blending 100g/3½oz green olives, stones removed 25g/1oz anchovies in olive oil, drained 10g/½oz capers 50–100ml/2–4fl oz olive oil, for blending Method To make the mash, preheat the oven to 220C/200C Fan/Gas 7. Drizzle the garlic with olive oil and roast for 1 hour until the skins are golden and the cloves are soft. Place the potatoes in a large saucepan of water and bring to the boil. Add a generous pinch of salt and cook until tender. This will take 15–20 minutes depending on the size of your potatoes. Drain the potatoes and return to the hot dry pan. Leave for a few minutes to steam dry, then whip with a hand whisk or mash with a potato ricer. Squeeze out the garlic cloves and pass through a fine sieve into a large bowl. Add the potatoes and cream to the bowl, season with salt and pepper and stir everything together.To make the lamb, heat the butter in a roasting tin on the hob until foaming. Add the garlic, rosemary and thyme. Place the lamb rack in the tray fat side down, and allow some of the fat to render out on a gentle heat. Lay the rack on top of the garlic and herbs. Roast in the oven for 8–10 minutes, basting occasionally. Remove from the oven, cover in foil and leave to rest for 10 minutes, retaining the cooking juices. To cook the spring vegetables, add the vegetables to a sauté pan with the butter. Add enough water to just cover the vegetables, and cook at a gentle simmer until tender. Reserve the cooking water for the gravy.To make the gravy, skim off the fat from the meat juices. Pour the meat juices into a saucepan over a medium heat and cook gently. Add the flour and stir in. Add the red wine and 300ml/10fl oz cooking water from the vegetables. Bring to the boil, stirring well. Cook until reduced to the desired consistency. Stir in the mint sauce, if using. To make the tapenade, blend all the ingredients together in a bowl or food processor, adding olive oil until it reaches the desired consistency. To serve, carve the lamb into individual chops. Smear the olive tapenade across four plates. Place spring vegetables on the plates and place the lamb on top. Decorate with garlic flowers and serve the garlic mash on the side. To make the mash, preheat the oven to 220C/200C Fan/Gas 7. Drizzle the garlic with olive oil and roast for 1 hour until the skins are golden and the cloves are soft. To make the mash, preheat the oven to 220C/200C Fan/Gas 7. Drizzle the garlic with olive oil and roast for 1 hour until the skins are golden and the cloves are soft. Place the potatoes in a large saucepan of water and bring to the boil. Add a generous pinch of salt and cook until tender. This will take 15–20 minutes depending on the size of your potatoes. Drain the potatoes and return to the hot dry pan. Leave for a few minutes to steam dry, then whip with a hand whisk or mash with a potato ricer. Squeeze out the garlic cloves and pass through a fine sieve into a large bowl. Add the potatoes and cream to the bowl, season with salt and pepper and stir everything together. Place the potatoes in a large saucepan of water and bring to the boil. Add a generous pinch of salt and cook until tender. This will take 15–20 minutes depending on the size of your potatoes. Drain the potatoes and return to the hot dry pan. Leave for a few minutes to steam dry, then whip with a hand whisk or mash with a potato ricer. Squeeze out the garlic cloves and pass through a fine sieve into a large bowl. Add the potatoes and cream to the bowl, season with salt and pepper and stir everything together. To make the lamb, heat the butter in a roasting tin on the hob until foaming. Add the garlic, rosemary and thyme. Place the lamb rack in the tray fat side down, and allow some of the fat to render out on a gentle heat. Lay the rack on top of the garlic and herbs. Roast in the oven for 8–10 minutes, basting occasionally. Remove from the oven, cover in foil and leave to rest for 10 minutes, retaining the cooking juices. To make the lamb, heat the butter in a roasting tin on the hob until foaming. Add the garlic, rosemary and thyme. Place the lamb rack in the tray fat side down, and allow some of the fat to render out on a gentle heat. Lay the rack on top of the garlic and herbs. Roast in the oven for 8–10 minutes, basting occasionally. Remove from the oven, cover in foil and leave to rest for 10 minutes, retaining the cooking juices. To cook the spring vegetables, add the vegetables to a sauté pan with the butter. Add enough water to just cover the vegetables, and cook at a gentle simmer until tender. Reserve the cooking water for the gravy. To cook the spring vegetables, add the vegetables to a sauté pan with the butter. Add enough water to just cover the vegetables, and cook at a gentle simmer until tender. Reserve the cooking water for the gravy. To make the gravy, skim off the fat from the meat juices. Pour the meat juices into a saucepan over a medium heat and cook gently. Add the flour and stir in. Add the red wine and 300ml/10fl oz cooking water from the vegetables. Bring to the boil, stirring well. Cook until reduced to the desired consistency. Stir in the mint sauce, if using. To make the gravy, skim off the fat from the meat juices. Pour the meat juices into a saucepan over a medium heat and cook gently. Add the flour and stir in. Add the red wine and 300ml/10fl oz cooking water from the vegetables. Bring to the boil, stirring well. Cook until reduced to the desired consistency. Stir in the mint sauce, if using. To make the tapenade, blend all the ingredients together in a bowl or food processor, adding olive oil until it reaches the desired consistency. To make the tapenade, blend all the ingredients together in a bowl or food processor, adding olive oil until it reaches the desired consistency. To serve, carve the lamb into individual chops. Smear the olive tapenade across four plates. Place spring vegetables on the plates and place the lamb on top. Decorate with garlic flowers and serve the garlic mash on the side. To serve, carve the lamb into individual chops. Smear the olive tapenade across four plates. Place spring vegetables on the plates and place the lamb on top. Decorate with garlic flowers and serve the garlic mash on the side."
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} | 8782958c9ef55a05a9089b8a5ca3083d1e3b1b5747ff02080e632f794f154232 | Rack of lamb with potato dauphinoise recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rack_of_lamb_with_potato_96183_16x9.jpg A creamy, garlicky potato gratin is a fine accompaniment to lamb. Serve with steamed seasonal greens for a wonderful Sunday lunch. butter, for greasing750g/1lb 9oz floury potatoes, preferably Maris Piper, thinly sliced on a mandolin2 garlic cloves, thinly sliced2 tsp freshly grated nutmeg200ml/7fl oz double cream100ml/3½fl oz milk100g/3½oz Emmental, grateddash olive oil2 x 6-bone racks of lamb, French-trimmed2–3 fresh rosemary sprigssalt and freshly ground black pepper butter, for greasing 750g/1lb 9oz floury potatoes, preferably Maris Piper, thinly sliced on a mandolin 2 garlic cloves, thinly sliced 2 tsp freshly grated nutmeg 200ml/7fl oz double cream 100ml/3½fl oz milk 100g/3½oz Emmental, grated dash olive oil 2 x 6-bone racks of lamb, French-trimmed 2–3 fresh rosemary sprigs salt and freshly ground black pepper Method Preheat the oven to 170C/150C Fan/Gas 3. Lightly butter an ovenproof gratin dish and set aside. Rinse the potatoes to remove some of the starch and drain. Place a layer of potato in the gratin dish, scatter with some of the garlic and nutmeg and season. Repeat until all the potato is used up. Mix the cream and milk together in a jug and pour over the potatoes. Sprinkle with the Emmental and bake for 45–60 minutes, until soft and golden brown. Remove from the oven and set aside. Turn the oven temperature up to 220C/200C Fan/Gas 7. Heat the oil in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side, or until brown. Transfer to a roasting tin, add the rosemary and roast for 8 minutes. Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise. Preheat the oven to 170C/150C Fan/Gas 3. Lightly butter an ovenproof gratin dish and set aside. Preheat the oven to 170C/150C Fan/Gas 3. Lightly butter an ovenproof gratin dish and set aside. Rinse the potatoes to remove some of the starch and drain. Place a layer of potato in the gratin dish, scatter with some of the garlic and nutmeg and season. Repeat until all the potato is used up. Rinse the potatoes to remove some of the starch and drain. Place a layer of potato in the gratin dish, scatter with some of the garlic and nutmeg and season. Repeat until all the potato is used up. Mix the cream and milk together in a jug and pour over the potatoes. Sprinkle with the Emmental and bake for 45–60 minutes, until soft and golden brown. Remove from the oven and set aside. Turn the oven temperature up to 220C/200C Fan/Gas 7. Mix the cream and milk together in a jug and pour over the potatoes. Sprinkle with the Emmental and bake for 45–60 minutes, until soft and golden brown. Remove from the oven and set aside. Turn the oven temperature up to 220C/200C Fan/Gas 7. Heat the oil in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side, or until brown. Transfer to a roasting tin, add the rosemary and roast for 8 minutes. Heat the oil in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side, or until brown. Transfer to a roasting tin, add the rosemary and roast for 8 minutes. Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise. Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise. | {
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"title": "Rack of lamb with potato dauphinoise 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/rack_of_lamb_with_potato_96183_16x9.jpg A creamy, garlicky potato gratin is a fine accompaniment to lamb. Serve with steamed seasonal greens for a wonderful Sunday lunch. butter, for greasing750g/1lb 9oz floury potatoes, preferably Maris Piper, thinly sliced on a mandolin2 garlic cloves, thinly sliced2 tsp freshly grated nutmeg200ml/7fl oz double cream100ml/3½fl oz milk100g/3½oz Emmental, grateddash olive oil2 x 6-bone racks of lamb, French-trimmed2–3 fresh rosemary sprigssalt and freshly ground black pepper butter, for greasing 750g/1lb 9oz floury potatoes, preferably Maris Piper, thinly sliced on a mandolin 2 garlic cloves, thinly sliced 2 tsp freshly grated nutmeg 200ml/7fl oz double cream 100ml/3½fl oz milk 100g/3½oz Emmental, grated dash olive oil 2 x 6-bone racks of lamb, French-trimmed 2–3 fresh rosemary sprigs salt and freshly ground black pepper Method Preheat the oven to 170C/150C Fan/Gas 3. Lightly butter an ovenproof gratin dish and set aside. Rinse the potatoes to remove some of the starch and drain. Place a layer of potato in the gratin dish, scatter with some of the garlic and nutmeg and season. Repeat until all the potato is used up. Mix the cream and milk together in a jug and pour over the potatoes. Sprinkle with the Emmental and bake for 45–60 minutes, until soft and golden brown. Remove from the oven and set aside. Turn the oven temperature up to 220C/200C Fan/Gas 7. Heat the oil in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side, or until brown. Transfer to a roasting tin, add the rosemary and roast for 8 minutes. Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise. Preheat the oven to 170C/150C Fan/Gas 3. Lightly butter an ovenproof gratin dish and set aside. Preheat the oven to 170C/150C Fan/Gas 3. Lightly butter an ovenproof gratin dish and set aside. Rinse the potatoes to remove some of the starch and drain. Place a layer of potato in the gratin dish, scatter with some of the garlic and nutmeg and season. Repeat until all the potato is used up. Rinse the potatoes to remove some of the starch and drain. Place a layer of potato in the gratin dish, scatter with some of the garlic and nutmeg and season. Repeat until all the potato is used up. Mix the cream and milk together in a jug and pour over the potatoes. Sprinkle with the Emmental and bake for 45–60 minutes, until soft and golden brown. Remove from the oven and set aside. Turn the oven temperature up to 220C/200C Fan/Gas 7. Mix the cream and milk together in a jug and pour over the potatoes. Sprinkle with the Emmental and bake for 45–60 minutes, until soft and golden brown. Remove from the oven and set aside. Turn the oven temperature up to 220C/200C Fan/Gas 7. Heat the oil in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side, or until brown. Transfer to a roasting tin, add the rosemary and roast for 8 minutes. Heat the oil in a frying pan over a high heat and fry the racks of lamb for 2 minutes on each side, or until brown. Transfer to a roasting tin, add the rosemary and roast for 8 minutes. Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise. Cover the lamb with kitchen foil and leave to rest for 10 minutes. Serve with the potato dauphinoise."
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} | 9a7a64bf0d66c2af323252e5ae88cf7ec635e9360264804098bbf49d736222cc | Rack of lamb with mustard crust with pea ragù recipe
An average of 5.0 out of 5 stars from 1 rating 50g/1¾oz breadcrumbs25g/1oz unsalted butter (melted)1 tsp wholegrain mustardsalt and freshly ground black pepper5 cutlet rack of lamb 50g/1¾oz breadcrumbs 25g/1oz unsalted butter (melted) 1 tsp wholegrain mustard salt and freshly ground black pepper 5 cutlet rack of lamb 25g/1oz unsalted butter1 garlic clove, finely sliced2 baby leeks (white part only), finely chopped 100g/3½oz peas30ml/1fl oz white wine½ lemon, juice only30ml/1fl oz double cream15g/½oz fresh mint, chopped salt and freshly ground black pepper 25g/1oz unsalted butter 1 garlic clove, finely sliced 2 baby leeks (white part only), finely chopped 100g/3½oz peas 30ml/1fl oz white wine ½ lemon, juice only 30ml/1fl oz double cream 15g/½oz fresh mint, chopped salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.To make the lamb, place the breadcrumbs, melted butter and mustard into a small bowl and mix together well, then season with salt and freshly ground black pepper.Spread the mustard mixture over the fatty side of the lamb rack and place onto a baking sheet into the oven to roast for about 18 minutes (for medium rare), or until cooked to your liking. Remove from the oven and rest for two minutes.To make the pea ragu, melt the butter in a frying pan over a medium heat. Add the garlic and leeks and gently fry for 2-3 minutes, until soft.Add the peas and cook for three minutes.Increase the heat, add the white wine and lemon juice and reduce the liquid volume by half.Add the cream and fresh mint and cook for 2-3 minutes, until thickened, then season, to taste, with salt and freshly ground black pepper.To serve, spoon the pea ragu onto a large warm plate and top with the rack of lamb. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the lamb, place the breadcrumbs, melted butter and mustard into a small bowl and mix together well, then season with salt and freshly ground black pepper. To make the lamb, place the breadcrumbs, melted butter and mustard into a small bowl and mix together well, then season with salt and freshly ground black pepper. Spread the mustard mixture over the fatty side of the lamb rack and place onto a baking sheet into the oven to roast for about 18 minutes (for medium rare), or until cooked to your liking. Remove from the oven and rest for two minutes. Spread the mustard mixture over the fatty side of the lamb rack and place onto a baking sheet into the oven to roast for about 18 minutes (for medium rare), or until cooked to your liking. Remove from the oven and rest for two minutes. To make the pea ragu, melt the butter in a frying pan over a medium heat. Add the garlic and leeks and gently fry for 2-3 minutes, until soft. To make the pea ragu, melt the butter in a frying pan over a medium heat. Add the garlic and leeks and gently fry for 2-3 minutes, until soft. Add the peas and cook for three minutes. Add the peas and cook for three minutes. Increase the heat, add the white wine and lemon juice and reduce the liquid volume by half. Increase the heat, add the white wine and lemon juice and reduce the liquid volume by half. Add the cream and fresh mint and cook for 2-3 minutes, until thickened, then season, to taste, with salt and freshly ground black pepper. Add the cream and fresh mint and cook for 2-3 minutes, until thickened, then season, to taste, with salt and freshly ground black pepper. To serve, spoon the pea ragu onto a large warm plate and top with the rack of lamb. To serve, spoon the pea ragu onto a large warm plate and top with the rack of lamb. | {
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"title": "Rack of lamb with mustard crust with pea ragù recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 50g/1¾oz breadcrumbs25g/1oz unsalted butter (melted)1 tsp wholegrain mustardsalt and freshly ground black pepper5 cutlet rack of lamb 50g/1¾oz breadcrumbs 25g/1oz unsalted butter (melted) 1 tsp wholegrain mustard salt and freshly ground black pepper 5 cutlet rack of lamb 25g/1oz unsalted butter1 garlic clove, finely sliced2 baby leeks (white part only), finely chopped 100g/3½oz peas30ml/1fl oz white wine½ lemon, juice only30ml/1fl oz double cream15g/½oz fresh mint, chopped salt and freshly ground black pepper 25g/1oz unsalted butter 1 garlic clove, finely sliced 2 baby leeks (white part only), finely chopped 100g/3½oz peas 30ml/1fl oz white wine ½ lemon, juice only 30ml/1fl oz double cream 15g/½oz fresh mint, chopped salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.To make the lamb, place the breadcrumbs, melted butter and mustard into a small bowl and mix together well, then season with salt and freshly ground black pepper.Spread the mustard mixture over the fatty side of the lamb rack and place onto a baking sheet into the oven to roast for about 18 minutes (for medium rare), or until cooked to your liking. Remove from the oven and rest for two minutes.To make the pea ragu, melt the butter in a frying pan over a medium heat. Add the garlic and leeks and gently fry for 2-3 minutes, until soft.Add the peas and cook for three minutes.Increase the heat, add the white wine and lemon juice and reduce the liquid volume by half.Add the cream and fresh mint and cook for 2-3 minutes, until thickened, then season, to taste, with salt and freshly ground black pepper.To serve, spoon the pea ragu onto a large warm plate and top with the rack of lamb. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the lamb, place the breadcrumbs, melted butter and mustard into a small bowl and mix together well, then season with salt and freshly ground black pepper. To make the lamb, place the breadcrumbs, melted butter and mustard into a small bowl and mix together well, then season with salt and freshly ground black pepper. Spread the mustard mixture over the fatty side of the lamb rack and place onto a baking sheet into the oven to roast for about 18 minutes (for medium rare), or until cooked to your liking. Remove from the oven and rest for two minutes. Spread the mustard mixture over the fatty side of the lamb rack and place onto a baking sheet into the oven to roast for about 18 minutes (for medium rare), or until cooked to your liking. Remove from the oven and rest for two minutes. To make the pea ragu, melt the butter in a frying pan over a medium heat. Add the garlic and leeks and gently fry for 2-3 minutes, until soft. To make the pea ragu, melt the butter in a frying pan over a medium heat. Add the garlic and leeks and gently fry for 2-3 minutes, until soft. Add the peas and cook for three minutes. Add the peas and cook for three minutes. Increase the heat, add the white wine and lemon juice and reduce the liquid volume by half. Increase the heat, add the white wine and lemon juice and reduce the liquid volume by half. Add the cream and fresh mint and cook for 2-3 minutes, until thickened, then season, to taste, with salt and freshly ground black pepper. Add the cream and fresh mint and cook for 2-3 minutes, until thickened, then season, to taste, with salt and freshly ground black pepper. To serve, spoon the pea ragu onto a large warm plate and top with the rack of lamb. To serve, spoon the pea ragu onto a large warm plate and top with the rack of lamb."
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} | 4647ad1bb7511f4534d0b0c7fcc58e89e4bfaa2064bf1a4dffe52281cf9c824b | Rack of lamb with broccoli, chilli and anchovy recipe
Rack of lamb with purple sprouting broccoli, chilli and anchovy An average of 4.0 out of 5 stars from 1 rating This simple rack of lamb makes a wonderful meal for two, flavoured with garlic and herbs and served with charred broccoli and creamy ricotta. The ricotta needs to be strained for 24 hours before using it in this recipe. Place a piece of muslin in a small seive over a bowl and place the ricotta in the muslin in the fridge for 24 hours. 4-bone rack of lamb, fat criss-crossed1 sprig rosemary2 tsp unsalted butter, softened1 garlic clove, smashed 200g/7oz purple sprouting broccoli2 red finger chillies, roasted or grilled to blacken the skins30g/1oz anchovies250g tub ricotta, strained for 24 hours (see introduction)sea saltolive oil, to serve 4-bone rack of lamb, fat criss-crossed 1 sprig rosemary 2 tsp unsalted butter, softened 1 garlic clove, smashed 200g/7oz purple sprouting broccoli 2 red finger chillies, roasted or grilled to blacken the skins 30g/1oz anchovies 250g tub ricotta, strained for 24 hours (see introduction) sea salt olive oil, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Season the lamb well with sea salt. Heat an ovenproof frying pan over a medium-high heat until hot, then add the lamb, fat-side down, to render. When the fat has rendered, turn the meat over and put in the oven for around 20 minutes. The meat should still be pink in the middle.Carefully massage the rosemary, butter and garlic into the lamb while it rests. Heat a griddle pan over a high heat, add the broccoli and cover with a heavy weight (for example, a cast iron casserole). Cook for about 5 minutes, turning every now and again, until the broccoli is blistered and charred all over.Carefully remove the blackened skins of the chillies and discard. Strip the flesh from the seeds in long shreds. Mix together with the charred broccoli and anchovies.Slice the rack of lamb into individual bones and arrange 2 on each plate, with the broccoli alongside. Break over some chunks of ricotta, spoon over any meat juices and drizzle with olive oil to serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season the lamb well with sea salt. Heat an ovenproof frying pan over a medium-high heat until hot, then add the lamb, fat-side down, to render. When the fat has rendered, turn the meat over and put in the oven for around 20 minutes. The meat should still be pink in the middle. Season the lamb well with sea salt. Heat an ovenproof frying pan over a medium-high heat until hot, then add the lamb, fat-side down, to render. When the fat has rendered, turn the meat over and put in the oven for around 20 minutes. The meat should still be pink in the middle. Carefully massage the rosemary, butter and garlic into the lamb while it rests. Carefully massage the rosemary, butter and garlic into the lamb while it rests. Heat a griddle pan over a high heat, add the broccoli and cover with a heavy weight (for example, a cast iron casserole). Cook for about 5 minutes, turning every now and again, until the broccoli is blistered and charred all over. Heat a griddle pan over a high heat, add the broccoli and cover with a heavy weight (for example, a cast iron casserole). Cook for about 5 minutes, turning every now and again, until the broccoli is blistered and charred all over. Carefully remove the blackened skins of the chillies and discard. Strip the flesh from the seeds in long shreds. Mix together with the charred broccoli and anchovies. Carefully remove the blackened skins of the chillies and discard. Strip the flesh from the seeds in long shreds. Mix together with the charred broccoli and anchovies. Slice the rack of lamb into individual bones and arrange 2 on each plate, with the broccoli alongside. Break over some chunks of ricotta, spoon over any meat juices and drizzle with olive oil to serve. Slice the rack of lamb into individual bones and arrange 2 on each plate, with the broccoli alongside. Break over some chunks of ricotta, spoon over any meat juices and drizzle with olive oil to serve. | {
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"title": "Rack of lamb with broccoli, chilli and anchovy recipe",
"content": "Rack of lamb with purple sprouting broccoli, chilli and anchovy An average of 4.0 out of 5 stars from 1 rating This simple rack of lamb makes a wonderful meal for two, flavoured with garlic and herbs and served with charred broccoli and creamy ricotta. The ricotta needs to be strained for 24 hours before using it in this recipe. Place a piece of muslin in a small seive over a bowl and place the ricotta in the muslin in the fridge for 24 hours. 4-bone rack of lamb, fat criss-crossed1 sprig rosemary2 tsp unsalted butter, softened1 garlic clove, smashed 200g/7oz purple sprouting broccoli2 red finger chillies, roasted or grilled to blacken the skins30g/1oz anchovies250g tub ricotta, strained for 24 hours (see introduction)sea saltolive oil, to serve 4-bone rack of lamb, fat criss-crossed 1 sprig rosemary 2 tsp unsalted butter, softened 1 garlic clove, smashed 200g/7oz purple sprouting broccoli 2 red finger chillies, roasted or grilled to blacken the skins 30g/1oz anchovies 250g tub ricotta, strained for 24 hours (see introduction) sea salt olive oil, to serve Method Preheat the oven to 200C/180C Fan/Gas 6.Season the lamb well with sea salt. Heat an ovenproof frying pan over a medium-high heat until hot, then add the lamb, fat-side down, to render. When the fat has rendered, turn the meat over and put in the oven for around 20 minutes. The meat should still be pink in the middle.Carefully massage the rosemary, butter and garlic into the lamb while it rests. Heat a griddle pan over a high heat, add the broccoli and cover with a heavy weight (for example, a cast iron casserole). Cook for about 5 minutes, turning every now and again, until the broccoli is blistered and charred all over.Carefully remove the blackened skins of the chillies and discard. Strip the flesh from the seeds in long shreds. Mix together with the charred broccoli and anchovies.Slice the rack of lamb into individual bones and arrange 2 on each plate, with the broccoli alongside. Break over some chunks of ricotta, spoon over any meat juices and drizzle with olive oil to serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season the lamb well with sea salt. Heat an ovenproof frying pan over a medium-high heat until hot, then add the lamb, fat-side down, to render. When the fat has rendered, turn the meat over and put in the oven for around 20 minutes. The meat should still be pink in the middle. Season the lamb well with sea salt. Heat an ovenproof frying pan over a medium-high heat until hot, then add the lamb, fat-side down, to render. When the fat has rendered, turn the meat over and put in the oven for around 20 minutes. The meat should still be pink in the middle. Carefully massage the rosemary, butter and garlic into the lamb while it rests. Carefully massage the rosemary, butter and garlic into the lamb while it rests. Heat a griddle pan over a high heat, add the broccoli and cover with a heavy weight (for example, a cast iron casserole). Cook for about 5 minutes, turning every now and again, until the broccoli is blistered and charred all over. Heat a griddle pan over a high heat, add the broccoli and cover with a heavy weight (for example, a cast iron casserole). Cook for about 5 minutes, turning every now and again, until the broccoli is blistered and charred all over. Carefully remove the blackened skins of the chillies and discard. Strip the flesh from the seeds in long shreds. Mix together with the charred broccoli and anchovies. Carefully remove the blackened skins of the chillies and discard. Strip the flesh from the seeds in long shreds. Mix together with the charred broccoli and anchovies. Slice the rack of lamb into individual bones and arrange 2 on each plate, with the broccoli alongside. Break over some chunks of ricotta, spoon over any meat juices and drizzle with olive oil to serve. Slice the rack of lamb into individual bones and arrange 2 on each plate, with the broccoli alongside. Break over some chunks of ricotta, spoon over any meat juices and drizzle with olive oil to serve."
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} | aa92f6efe30c5f6285e563d7c794416935b1e3a9cd594b332a31f8191e131de4 | Tarragon stuffed crown of lamb with duchess potatoes recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01t1qbd.jpg It might be a 70s throwback, but it's no less delicious for it. If you want the full effect but don't have the white caps for the bone ends you can use foil instead. 4 large baking potatoes25g/1oz butter3 free-range egg yolks 4 large baking potatoes 25g/1oz butter 3 free-range egg yolks 1 small onion25g/1oz butter, plus extra for greasing300g/10½oz button mushrooms1 small bunch picked tarragon, finely chopped50g/1¾oz fresh white breadcrumbs75g/2½oz lamb mincesalt and freshly ground black pepper2 x 7-bone French trimmed racks of lamb 1 small onion 25g/1oz butter, plus extra for greasing 300g/10½oz button mushrooms 1 small bunch picked tarragon, finely chopped 50g/1¾oz fresh white breadcrumbs 75g/2½oz lamb mince salt and freshly ground black pepper 2 x 7-bone French trimmed racks of lamb Method For the duchess potatoes, preheat the oven to 200C/400F/Gas 6.Bake the potatoes in the oven for about 1-1¼ hours, or until tender when pierced by a knife.For the tarragon stuffed crown of lamb, put the onion in a food processor and pulse until very finely chopped. Heat a frying pan until warm, add the butter and onions and gently fry for a few minutes.Add the mushrooms to the food processor and blend to a really fine purée, then add them to the frying pan. Turn the heat up to high and fry for 2-3 minutes, or until all the moisture from the mushrooms has been driven off.Tip into a bowl with the tarragon, breadcrumbs and mince. Season generously with salt and black pepper.Rub some butter over a sheet of aluminium foil. Place the foil on an oven tray, buttered side up.Tie the two racks of lamb together to form a circle and place onto the buttered foil. Spoon the stuffing into the centre, packing down well. Place in the oven (set to 200C/400F/Gas 6) for 50-60 minutes then remove and rest for 10 minutes.Meanwhile, for the duchess potatoes, remove the potatoes from the oven and, when cool enough to handle, scoop out the flesh and pass it through a fine sieve into a bowl.Beat to a smooth and fluffy purée then add the butter and egg yolks. Season with salt and pepper.Spoon into a piping bag then pipe little pyramids onto a baking tray and place in the oven for 5-10 minutes, or until golden-brown.To serve, carve the lamb and serve with the duchess potatoes. For the duchess potatoes, preheat the oven to 200C/400F/Gas 6. For the duchess potatoes, preheat the oven to 200C/400F/Gas 6. Bake the potatoes in the oven for about 1-1¼ hours, or until tender when pierced by a knife. Bake the potatoes in the oven for about 1-1¼ hours, or until tender when pierced by a knife. For the tarragon stuffed crown of lamb, put the onion in a food processor and pulse until very finely chopped. For the tarragon stuffed crown of lamb, put the onion in a food processor and pulse until very finely chopped. Heat a frying pan until warm, add the butter and onions and gently fry for a few minutes. Heat a frying pan until warm, add the butter and onions and gently fry for a few minutes. Add the mushrooms to the food processor and blend to a really fine purée, then add them to the frying pan. Turn the heat up to high and fry for 2-3 minutes, or until all the moisture from the mushrooms has been driven off. Add the mushrooms to the food processor and blend to a really fine purée, then add them to the frying pan. Turn the heat up to high and fry for 2-3 minutes, or until all the moisture from the mushrooms has been driven off. Tip into a bowl with the tarragon, breadcrumbs and mince. Season generously with salt and black pepper. Tip into a bowl with the tarragon, breadcrumbs and mince. Season generously with salt and black pepper. Rub some butter over a sheet of aluminium foil. Place the foil on an oven tray, buttered side up. Rub some butter over a sheet of aluminium foil. Place the foil on an oven tray, buttered side up. Tie the two racks of lamb together to form a circle and place onto the buttered foil. Spoon the stuffing into the centre, packing down well. Place in the oven (set to 200C/400F/Gas 6) for 50-60 minutes then remove and rest for 10 minutes. Tie the two racks of lamb together to form a circle and place onto the buttered foil. Spoon the stuffing into the centre, packing down well. Place in the oven (set to 200C/400F/Gas 6) for 50-60 minutes then remove and rest for 10 minutes. Meanwhile, for the duchess potatoes, remove the potatoes from the oven and, when cool enough to handle, scoop out the flesh and pass it through a fine sieve into a bowl. Meanwhile, for the duchess potatoes, remove the potatoes from the oven and, when cool enough to handle, scoop out the flesh and pass it through a fine sieve into a bowl. Beat to a smooth and fluffy purée then add the butter and egg yolks. Season with salt and pepper. Beat to a smooth and fluffy purée then add the butter and egg yolks. Season with salt and pepper. Spoon into a piping bag then pipe little pyramids onto a baking tray and place in the oven for 5-10 minutes, or until golden-brown. Spoon into a piping bag then pipe little pyramids onto a baking tray and place in the oven for 5-10 minutes, or until golden-brown. To serve, carve the lamb and serve with the duchess potatoes. To serve, carve the lamb and serve with the duchess potatoes. | {
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"title": "Tarragon stuffed crown of lamb with duchess potatoes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01t1qbd.jpg It might be a 70s throwback, but it's no less delicious for it. If you want the full effect but don't have the white caps for the bone ends you can use foil instead. 4 large baking potatoes25g/1oz butter3 free-range egg yolks 4 large baking potatoes 25g/1oz butter 3 free-range egg yolks 1 small onion25g/1oz butter, plus extra for greasing300g/10½oz button mushrooms1 small bunch picked tarragon, finely chopped50g/1¾oz fresh white breadcrumbs75g/2½oz lamb mincesalt and freshly ground black pepper2 x 7-bone French trimmed racks of lamb 1 small onion 25g/1oz butter, plus extra for greasing 300g/10½oz button mushrooms 1 small bunch picked tarragon, finely chopped 50g/1¾oz fresh white breadcrumbs 75g/2½oz lamb mince salt and freshly ground black pepper 2 x 7-bone French trimmed racks of lamb Method For the duchess potatoes, preheat the oven to 200C/400F/Gas 6.Bake the potatoes in the oven for about 1-1¼ hours, or until tender when pierced by a knife.For the tarragon stuffed crown of lamb, put the onion in a food processor and pulse until very finely chopped. Heat a frying pan until warm, add the butter and onions and gently fry for a few minutes.Add the mushrooms to the food processor and blend to a really fine purée, then add them to the frying pan. Turn the heat up to high and fry for 2-3 minutes, or until all the moisture from the mushrooms has been driven off.Tip into a bowl with the tarragon, breadcrumbs and mince. Season generously with salt and black pepper.Rub some butter over a sheet of aluminium foil. Place the foil on an oven tray, buttered side up.Tie the two racks of lamb together to form a circle and place onto the buttered foil. Spoon the stuffing into the centre, packing down well. Place in the oven (set to 200C/400F/Gas 6) for 50-60 minutes then remove and rest for 10 minutes.Meanwhile, for the duchess potatoes, remove the potatoes from the oven and, when cool enough to handle, scoop out the flesh and pass it through a fine sieve into a bowl.Beat to a smooth and fluffy purée then add the butter and egg yolks. Season with salt and pepper.Spoon into a piping bag then pipe little pyramids onto a baking tray and place in the oven for 5-10 minutes, or until golden-brown.To serve, carve the lamb and serve with the duchess potatoes. For the duchess potatoes, preheat the oven to 200C/400F/Gas 6. For the duchess potatoes, preheat the oven to 200C/400F/Gas 6. Bake the potatoes in the oven for about 1-1¼ hours, or until tender when pierced by a knife. Bake the potatoes in the oven for about 1-1¼ hours, or until tender when pierced by a knife. For the tarragon stuffed crown of lamb, put the onion in a food processor and pulse until very finely chopped. For the tarragon stuffed crown of lamb, put the onion in a food processor and pulse until very finely chopped. Heat a frying pan until warm, add the butter and onions and gently fry for a few minutes. Heat a frying pan until warm, add the butter and onions and gently fry for a few minutes. Add the mushrooms to the food processor and blend to a really fine purée, then add them to the frying pan. Turn the heat up to high and fry for 2-3 minutes, or until all the moisture from the mushrooms has been driven off. Add the mushrooms to the food processor and blend to a really fine purée, then add them to the frying pan. Turn the heat up to high and fry for 2-3 minutes, or until all the moisture from the mushrooms has been driven off. Tip into a bowl with the tarragon, breadcrumbs and mince. Season generously with salt and black pepper. Tip into a bowl with the tarragon, breadcrumbs and mince. Season generously with salt and black pepper. Rub some butter over a sheet of aluminium foil. Place the foil on an oven tray, buttered side up. Rub some butter over a sheet of aluminium foil. Place the foil on an oven tray, buttered side up. Tie the two racks of lamb together to form a circle and place onto the buttered foil. Spoon the stuffing into the centre, packing down well. Place in the oven (set to 200C/400F/Gas 6) for 50-60 minutes then remove and rest for 10 minutes. Tie the two racks of lamb together to form a circle and place onto the buttered foil. Spoon the stuffing into the centre, packing down well. Place in the oven (set to 200C/400F/Gas 6) for 50-60 minutes then remove and rest for 10 minutes. Meanwhile, for the duchess potatoes, remove the potatoes from the oven and, when cool enough to handle, scoop out the flesh and pass it through a fine sieve into a bowl. Meanwhile, for the duchess potatoes, remove the potatoes from the oven and, when cool enough to handle, scoop out the flesh and pass it through a fine sieve into a bowl. Beat to a smooth and fluffy purée then add the butter and egg yolks. Season with salt and pepper. Beat to a smooth and fluffy purée then add the butter and egg yolks. Season with salt and pepper. Spoon into a piping bag then pipe little pyramids onto a baking tray and place in the oven for 5-10 minutes, or until golden-brown. Spoon into a piping bag then pipe little pyramids onto a baking tray and place in the oven for 5-10 minutes, or until golden-brown. To serve, carve the lamb and serve with the duchess potatoes. To serve, carve the lamb and serve with the duchess potatoes."
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} | 18c9b45faf4d661c2870d7aa312a86c62e8e9389d77d203af8ab77f15e697174 | Jean’s sausage surprise recipe
An average of 4.7 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jeans_sausage_surprise_26463_16x9.jpg In celebration of EastEnders' 40th anniversary, Jean brings you her signature dish, the sausage surprise. The dish has evolved over the years, and Jean sometimes serves it without the mash, baking the sausages in the casserole. This makes it more transportable, too. You will need a 25cm/10inch deep casserole dish for this recipe. 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into large chunks4 tbsp milkknob of butter75g/2¾ oz cheddar, grated 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into large chunks 4 tbsp milk knob of butter 75g/2¾ oz cheddar, grated 2 tbsp vegetable oil8 pork sausages1 large onion, chopped1 red pepper, chopped2 carrots, peeled and chopped400g tin baked beans in tomato sauce400g tin chopped tomatoes1 tsp paprika1 tsp mustard1 tsp Worcestershire sauce or brown sauce1 tbsp treacle 2 tbsp vegetable oil 8 pork sausages 1 large onion, chopped 1 red pepper, chopped 2 carrots, peeled and chopped 400g tin baked beans in tomato sauce 400g tin chopped tomatoes 1 tsp paprika 1 tsp mustard 1 tsp Worcestershire sauce or brown sauce 1 tbsp treacle Method Preheat the oven to 180C/160C Fan/Gas 4.Put the potatoes in a large pan of salted water, bring to the boil and cook for 15 minutes or until soft. Drain the potatoes in a sieve. Melt the butter and milk in the pan and add the potatoes. Mash until smooth. Stir in half the grated cheddar and set aside.Meanwhile, add the oil to a frying pan and fry the onion, pepper and carrot over a medium heat for 10 minutes until the vegetables are softened and starting to brown a bit. Add the tin of tomatoes, beans, paprika, Worcestershire sauce, mustard and treacle. Stir and simmer together for 5 minutes.Transfer the mixture to a deep ovenproof casserole dish. Spoon the mash over the top to cover. Put the casserole on a baking tray and pop into the oven for 20 minutes. Preheat the grill to high. Add the sausages to the grill pan and grill for 15 minutes, turning often, until the sausages are browned all over. Remove the casserole from the oven and poke the sausages in so they are jumping out of the mash saying “surprise!”. Cover the mash with the remaining grated cheese.Bake for a further 15 minutes until the mash is crispy and golden and the beans are bubbling. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the potatoes in a large pan of salted water, bring to the boil and cook for 15 minutes or until soft. Put the potatoes in a large pan of salted water, bring to the boil and cook for 15 minutes or until soft. Drain the potatoes in a sieve. Melt the butter and milk in the pan and add the potatoes. Mash until smooth. Stir in half the grated cheddar and set aside. Drain the potatoes in a sieve. Melt the butter and milk in the pan and add the potatoes. Mash until smooth. Stir in half the grated cheddar and set aside. Meanwhile, add the oil to a frying pan and fry the onion, pepper and carrot over a medium heat for 10 minutes until the vegetables are softened and starting to brown a bit. Meanwhile, add the oil to a frying pan and fry the onion, pepper and carrot over a medium heat for 10 minutes until the vegetables are softened and starting to brown a bit. Add the tin of tomatoes, beans, paprika, Worcestershire sauce, mustard and treacle. Stir and simmer together for 5 minutes. Add the tin of tomatoes, beans, paprika, Worcestershire sauce, mustard and treacle. Stir and simmer together for 5 minutes. Transfer the mixture to a deep ovenproof casserole dish. Spoon the mash over the top to cover. Transfer the mixture to a deep ovenproof casserole dish. Spoon the mash over the top to cover. Put the casserole on a baking tray and pop into the oven for 20 minutes. Put the casserole on a baking tray and pop into the oven for 20 minutes. Preheat the grill to high. Add the sausages to the grill pan and grill for 15 minutes, turning often, until the sausages are browned all over. Preheat the grill to high. Add the sausages to the grill pan and grill for 15 minutes, turning often, until the sausages are browned all over. Remove the casserole from the oven and poke the sausages in so they are jumping out of the mash saying “surprise!”. Cover the mash with the remaining grated cheese. Remove the casserole from the oven and poke the sausages in so they are jumping out of the mash saying “surprise!”. Cover the mash with the remaining grated cheese. Bake for a further 15 minutes until the mash is crispy and golden and the beans are bubbling. Bake for a further 15 minutes until the mash is crispy and golden and the beans are bubbling. Recipe tips You can make the sausage surprise without mash, just pop the grilled sausages in the beans and bake for 30 minutes. The casserole can be frozen before baking for a month. Defrost completely and top with the cheese mash, then bake as above until piping hot before serving. | {
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"content": "An average of 4.7 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jeans_sausage_surprise_26463_16x9.jpg In celebration of EastEnders' 40th anniversary, Jean brings you her signature dish, the sausage surprise. The dish has evolved over the years, and Jean sometimes serves it without the mash, baking the sausages in the casserole. This makes it more transportable, too. You will need a 25cm/10inch deep casserole dish for this recipe. 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into large chunks4 tbsp milkknob of butter75g/2¾ oz cheddar, grated 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into large chunks 4 tbsp milk knob of butter 75g/2¾ oz cheddar, grated 2 tbsp vegetable oil8 pork sausages1 large onion, chopped1 red pepper, chopped2 carrots, peeled and chopped400g tin baked beans in tomato sauce400g tin chopped tomatoes1 tsp paprika1 tsp mustard1 tsp Worcestershire sauce or brown sauce1 tbsp treacle 2 tbsp vegetable oil 8 pork sausages 1 large onion, chopped 1 red pepper, chopped 2 carrots, peeled and chopped 400g tin baked beans in tomato sauce 400g tin chopped tomatoes 1 tsp paprika 1 tsp mustard 1 tsp Worcestershire sauce or brown sauce 1 tbsp treacle Method Preheat the oven to 180C/160C Fan/Gas 4.Put the potatoes in a large pan of salted water, bring to the boil and cook for 15 minutes or until soft. Drain the potatoes in a sieve. Melt the butter and milk in the pan and add the potatoes. Mash until smooth. Stir in half the grated cheddar and set aside.Meanwhile, add the oil to a frying pan and fry the onion, pepper and carrot over a medium heat for 10 minutes until the vegetables are softened and starting to brown a bit. Add the tin of tomatoes, beans, paprika, Worcestershire sauce, mustard and treacle. Stir and simmer together for 5 minutes.Transfer the mixture to a deep ovenproof casserole dish. Spoon the mash over the top to cover. Put the casserole on a baking tray and pop into the oven for 20 minutes. Preheat the grill to high. Add the sausages to the grill pan and grill for 15 minutes, turning often, until the sausages are browned all over. Remove the casserole from the oven and poke the sausages in so they are jumping out of the mash saying “surprise!”. Cover the mash with the remaining grated cheese.Bake for a further 15 minutes until the mash is crispy and golden and the beans are bubbling. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the potatoes in a large pan of salted water, bring to the boil and cook for 15 minutes or until soft. Put the potatoes in a large pan of salted water, bring to the boil and cook for 15 minutes or until soft. Drain the potatoes in a sieve. Melt the butter and milk in the pan and add the potatoes. Mash until smooth. Stir in half the grated cheddar and set aside. Drain the potatoes in a sieve. Melt the butter and milk in the pan and add the potatoes. Mash until smooth. Stir in half the grated cheddar and set aside. Meanwhile, add the oil to a frying pan and fry the onion, pepper and carrot over a medium heat for 10 minutes until the vegetables are softened and starting to brown a bit. Meanwhile, add the oil to a frying pan and fry the onion, pepper and carrot over a medium heat for 10 minutes until the vegetables are softened and starting to brown a bit. Add the tin of tomatoes, beans, paprika, Worcestershire sauce, mustard and treacle. Stir and simmer together for 5 minutes. Add the tin of tomatoes, beans, paprika, Worcestershire sauce, mustard and treacle. Stir and simmer together for 5 minutes. Transfer the mixture to a deep ovenproof casserole dish. Spoon the mash over the top to cover. Transfer the mixture to a deep ovenproof casserole dish. Spoon the mash over the top to cover. Put the casserole on a baking tray and pop into the oven for 20 minutes. Put the casserole on a baking tray and pop into the oven for 20 minutes. Preheat the grill to high. Add the sausages to the grill pan and grill for 15 minutes, turning often, until the sausages are browned all over. Preheat the grill to high. Add the sausages to the grill pan and grill for 15 minutes, turning often, until the sausages are browned all over. Remove the casserole from the oven and poke the sausages in so they are jumping out of the mash saying “surprise!”. Cover the mash with the remaining grated cheese. Remove the casserole from the oven and poke the sausages in so they are jumping out of the mash saying “surprise!”. Cover the mash with the remaining grated cheese. Bake for a further 15 minutes until the mash is crispy and golden and the beans are bubbling. Bake for a further 15 minutes until the mash is crispy and golden and the beans are bubbling. Recipe tips You can make the sausage surprise without mash, just pop the grilled sausages in the beans and bake for 30 minutes. The casserole can be frozen before baking for a month. Defrost completely and top with the cheese mash, then bake as above until piping hot before serving."
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} | 01a164f27b399363714568c2a0f5ed63f68db71675b0720b7a02b70b34bc0b45 | Roast rib of beef recipe
For the Yorkshire puddings, put the flour in a bowl, season with salt and pepper. Add the eggs and whisk to a batter. Add the milk and whisk until smooth then place in the fridge for at least one hour, but preferably overnight.For the beef, preheat the oven to 200C/180C Fan/Gas 6.Heat a frying pan until very hot. Season the beef with salt and pepper. Fry the beef on all sides in the hot pan until nicely browned. Transfer to a roasting dish and place in the oven for 1 hour 30 minutes.Meanwhile for the roast potatoes, put the potatoes in a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Drain the potatoes into a colander and shake around a little to rough up the edges.Put a deep roasting tray onto the heat and add the fat. Add the potatoes and fry on each side until they start to brown. Sprinkle with salt and place in the oven alongside the beef for 30 minutes until starting to turn golden and crisp. After 30 minutes, turn the potatoes over in the fat and return to the oven for a further 20-30 minutes.Remove the beef from the oven, cover with aluminium foil and rest for 15-30 minutes. Put the beef on a board to carve then return the roasting pan to the heat, and heat over a medium heat until bubbling, then add the wine and cook until reduced by half. Add the beef stock and cook until reduced by half again, season to taste.To cook the Yorkshire puddings, preheat the oven to 220C/200C Fan/Gas 7.Divide the dripping or lard between 2 x 12 hole muffin tins or Yorkshire tins. Heat the tins in the oven for 10 minutes, until smoking hot. Carefully pour the batter into the tins, filling them two-thirds of the way. Bake the Yorkshire puddings for 20 minutes. Do not open the oven door during this time.After 20 minutes, open the door to allow any steam to escape, then turn the temperature down to 190C/170C Fan/Gas 5. Cook the Yorkshire puddings for a further 15 minutes until crisp and golden-brown.For the vegetables, heat a frying pan until hot, add one-third of the butter and all the carrots. Stir to coat the carrots in the melted butter, add 110ml/4floz water and bring to the boil. Reduce the heat to a simmer and cook for five minutes, until the liquid has reduced to coat the carrots and they are tender. Season with salt and pepper.Repeat the process for the spring greens, cooking them for 2-3 minutes until tender.Meanwhile, bring a pan of salted water to the boil, add the peas and cook for two minutes until hot through. Drain the peas and toss with the last of the butter.To serve, carve the beef and place onto serving plates, with the roast potatoes, Yorkshire pudding and a spoonful of each of the vegetables. Finish with a drizzle of the gravy and a spoon of mustard alongside. For the Yorkshire puddings, put the flour in a bowl, season with salt and pepper. Add the eggs and whisk to a batter. Add the milk and whisk until smooth then place in the fridge for at least one hour, but preferably overnight. For the Yorkshire puddings, put the flour in a bowl, season with salt and pepper. Add the eggs and whisk to a batter. Add the milk and whisk until smooth then place in the fridge for at least one hour, but preferably overnight. For the beef, preheat the oven to 200C/180C Fan/Gas 6. For the beef, preheat the oven to 200C/180C Fan/Gas 6. Heat a frying pan until very hot. Season the beef with salt and pepper. Fry the beef on all sides in the hot pan until nicely browned. Transfer to a roasting dish and place in the oven for 1 hour 30 minutes. Heat a frying pan until very hot. Season the beef with salt and pepper. Fry the beef on all sides in the hot pan until nicely browned. Transfer to a roasting dish and place in the oven for 1 hour 30 minutes. Meanwhile for the roast potatoes, put the potatoes in a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Drain the potatoes into a colander and shake around a little to rough up the edges. Meanwhile for the roast potatoes, put the potatoes in a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Drain the potatoes into a colander and shake around a little to rough up the edges. Put a deep roasting tray onto the heat and add the fat. Add the potatoes and fry on each side until they start to brown. Sprinkle with salt and place in the oven alongside the beef for 30 minutes until starting to turn golden and crisp. After 30 minutes, turn the potatoes over in the fat and return to the oven for a further 20-30 minutes. Put a deep roasting tray onto the heat and add the fat. Add the potatoes and fry on each side until they start to brown. Sprinkle with salt and place in the oven alongside the beef for 30 minutes until starting to turn golden and crisp. After 30 minutes, turn the potatoes over in the fat and return to the oven for a further 20-30 minutes. Remove the beef from the oven, cover with aluminium foil and rest for 15-30 minutes. Put the beef on a board to carve then return the roasting pan to the heat, and heat over a medium heat until bubbling, then add the wine and cook until reduced by half. Add the beef stock and cook until reduced by half again, season to taste. Remove the beef from the oven, cover with aluminium foil and rest for 15-30 minutes. Put the beef on a board to carve then return the roasting pan to the heat, and heat over a medium heat until bubbling, then add the wine and cook until reduced by half. Add the beef stock and cook until reduced by half again, season to taste. To cook the Yorkshire puddings, preheat the oven to 220C/200C Fan/Gas 7. To cook the Yorkshire puddings, preheat the oven to 220C/200C Fan/Gas 7. Divide the dripping or lard between 2 x 12 hole muffin tins or Yorkshire tins. Heat the tins in the oven for 10 minutes, until smoking hot. Carefully pour the batter into the tins, filling them two-thirds of the way. Bake the Yorkshire puddings for 20 minutes. Do not open the oven door during this time. Divide the dripping or lard between 2 x 12 hole muffin tins or Yorkshire tins. Heat the tins in the oven for 10 minutes, until smoking hot. Carefully pour the batter into the tins, filling them two-thirds of the way. Bake the Yorkshire puddings for 20 minutes. Do not open the oven door during this time. After 20 minutes, open the door to allow any steam to escape, then turn the temperature down to 190C/170C Fan/Gas 5. Cook the Yorkshire puddings for a further 15 minutes until crisp and golden-brown. After 20 minutes, open the door to allow any steam to escape, then turn the temperature down to 190C/170C Fan/Gas 5. Cook the Yorkshire puddings for a further 15 minutes until crisp and golden-brown. For the vegetables, heat a frying pan until hot, add one-third of the butter and all the carrots. Stir to coat the carrots in the melted butter, add 110ml/4floz water and bring to the boil. Reduce the heat to a simmer and cook for five minutes, until the liquid has reduced to coat the carrots and they are tender. Season with salt and pepper. For the vegetables, heat a frying pan until hot, add one-third of the butter and all the carrots. Stir to coat the carrots in the melted butter, add 110ml/4floz water and bring to the boil. Reduce the heat to a simmer and cook for five minutes, until the liquid has reduced to coat the carrots and they are tender. Season with salt and pepper. Repeat the process for the spring greens, cooking them for 2-3 minutes until tender. Repeat the process for the spring greens, cooking them for 2-3 minutes until tender. Meanwhile, bring a pan of salted water to the boil, add the peas and cook for two minutes until hot through. Drain the peas and toss with the last of the butter. Meanwhile, bring a pan of salted water to the boil, add the peas and cook for two minutes until hot through. Drain the peas and toss with the last of the butter. To serve, carve the beef and place onto serving plates, with the roast potatoes, Yorkshire pudding and a spoonful of each of the vegetables. Finish with a drizzle of the gravy and a spoon of mustard alongside. To serve, carve the beef and place onto serving plates, with the roast potatoes, Yorkshire pudding and a spoonful of each of the vegetables. Finish with a drizzle of the gravy and a spoon of mustard alongside. | {
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"title": "Roast rib of beef recipe",
"content": "For the Yorkshire puddings, put the flour in a bowl, season with salt and pepper. Add the eggs and whisk to a batter. Add the milk and whisk until smooth then place in the fridge for at least one hour, but preferably overnight.For the beef, preheat the oven to 200C/180C Fan/Gas 6.Heat a frying pan until very hot. Season the beef with salt and pepper. Fry the beef on all sides in the hot pan until nicely browned. Transfer to a roasting dish and place in the oven for 1 hour 30 minutes.Meanwhile for the roast potatoes, put the potatoes in a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Drain the potatoes into a colander and shake around a little to rough up the edges.Put a deep roasting tray onto the heat and add the fat. Add the potatoes and fry on each side until they start to brown. Sprinkle with salt and place in the oven alongside the beef for 30 minutes until starting to turn golden and crisp. After 30 minutes, turn the potatoes over in the fat and return to the oven for a further 20-30 minutes.Remove the beef from the oven, cover with aluminium foil and rest for 15-30 minutes. Put the beef on a board to carve then return the roasting pan to the heat, and heat over a medium heat until bubbling, then add the wine and cook until reduced by half. Add the beef stock and cook until reduced by half again, season to taste.To cook the Yorkshire puddings, preheat the oven to 220C/200C Fan/Gas 7.Divide the dripping or lard between 2 x 12 hole muffin tins or Yorkshire tins. Heat the tins in the oven for 10 minutes, until smoking hot. Carefully pour the batter into the tins, filling them two-thirds of the way. Bake the Yorkshire puddings for 20 minutes. Do not open the oven door during this time.After 20 minutes, open the door to allow any steam to escape, then turn the temperature down to 190C/170C Fan/Gas 5. Cook the Yorkshire puddings for a further 15 minutes until crisp and golden-brown.For the vegetables, heat a frying pan until hot, add one-third of the butter and all the carrots. Stir to coat the carrots in the melted butter, add 110ml/4floz water and bring to the boil. Reduce the heat to a simmer and cook for five minutes, until the liquid has reduced to coat the carrots and they are tender. Season with salt and pepper.Repeat the process for the spring greens, cooking them for 2-3 minutes until tender.Meanwhile, bring a pan of salted water to the boil, add the peas and cook for two minutes until hot through. Drain the peas and toss with the last of the butter.To serve, carve the beef and place onto serving plates, with the roast potatoes, Yorkshire pudding and a spoonful of each of the vegetables. Finish with a drizzle of the gravy and a spoon of mustard alongside. For the Yorkshire puddings, put the flour in a bowl, season with salt and pepper. Add the eggs and whisk to a batter. Add the milk and whisk until smooth then place in the fridge for at least one hour, but preferably overnight. For the Yorkshire puddings, put the flour in a bowl, season with salt and pepper. Add the eggs and whisk to a batter. Add the milk and whisk until smooth then place in the fridge for at least one hour, but preferably overnight. For the beef, preheat the oven to 200C/180C Fan/Gas 6. For the beef, preheat the oven to 200C/180C Fan/Gas 6. Heat a frying pan until very hot. Season the beef with salt and pepper. Fry the beef on all sides in the hot pan until nicely browned. Transfer to a roasting dish and place in the oven for 1 hour 30 minutes. Heat a frying pan until very hot. Season the beef with salt and pepper. Fry the beef on all sides in the hot pan until nicely browned. Transfer to a roasting dish and place in the oven for 1 hour 30 minutes. Meanwhile for the roast potatoes, put the potatoes in a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Drain the potatoes into a colander and shake around a little to rough up the edges. Meanwhile for the roast potatoes, put the potatoes in a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 3-4 minutes. Drain the potatoes into a colander and shake around a little to rough up the edges. Put a deep roasting tray onto the heat and add the fat. Add the potatoes and fry on each side until they start to brown. Sprinkle with salt and place in the oven alongside the beef for 30 minutes until starting to turn golden and crisp. After 30 minutes, turn the potatoes over in the fat and return to the oven for a further 20-30 minutes. Put a deep roasting tray onto the heat and add the fat. Add the potatoes and fry on each side until they start to brown. Sprinkle with salt and place in the oven alongside the beef for 30 minutes until starting to turn golden and crisp. After 30 minutes, turn the potatoes over in the fat and return to the oven for a further 20-30 minutes. Remove the beef from the oven, cover with aluminium foil and rest for 15-30 minutes. Put the beef on a board to carve then return the roasting pan to the heat, and heat over a medium heat until bubbling, then add the wine and cook until reduced by half. Add the beef stock and cook until reduced by half again, season to taste. Remove the beef from the oven, cover with aluminium foil and rest for 15-30 minutes. Put the beef on a board to carve then return the roasting pan to the heat, and heat over a medium heat until bubbling, then add the wine and cook until reduced by half. Add the beef stock and cook until reduced by half again, season to taste. To cook the Yorkshire puddings, preheat the oven to 220C/200C Fan/Gas 7. To cook the Yorkshire puddings, preheat the oven to 220C/200C Fan/Gas 7. Divide the dripping or lard between 2 x 12 hole muffin tins or Yorkshire tins. Heat the tins in the oven for 10 minutes, until smoking hot. Carefully pour the batter into the tins, filling them two-thirds of the way. Bake the Yorkshire puddings for 20 minutes. Do not open the oven door during this time. Divide the dripping or lard between 2 x 12 hole muffin tins or Yorkshire tins. Heat the tins in the oven for 10 minutes, until smoking hot. Carefully pour the batter into the tins, filling them two-thirds of the way. Bake the Yorkshire puddings for 20 minutes. Do not open the oven door during this time. After 20 minutes, open the door to allow any steam to escape, then turn the temperature down to 190C/170C Fan/Gas 5. Cook the Yorkshire puddings for a further 15 minutes until crisp and golden-brown. After 20 minutes, open the door to allow any steam to escape, then turn the temperature down to 190C/170C Fan/Gas 5. Cook the Yorkshire puddings for a further 15 minutes until crisp and golden-brown. For the vegetables, heat a frying pan until hot, add one-third of the butter and all the carrots. Stir to coat the carrots in the melted butter, add 110ml/4floz water and bring to the boil. Reduce the heat to a simmer and cook for five minutes, until the liquid has reduced to coat the carrots and they are tender. Season with salt and pepper. For the vegetables, heat a frying pan until hot, add one-third of the butter and all the carrots. Stir to coat the carrots in the melted butter, add 110ml/4floz water and bring to the boil. Reduce the heat to a simmer and cook for five minutes, until the liquid has reduced to coat the carrots and they are tender. Season with salt and pepper. Repeat the process for the spring greens, cooking them for 2-3 minutes until tender. Repeat the process for the spring greens, cooking them for 2-3 minutes until tender. Meanwhile, bring a pan of salted water to the boil, add the peas and cook for two minutes until hot through. Drain the peas and toss with the last of the butter. Meanwhile, bring a pan of salted water to the boil, add the peas and cook for two minutes until hot through. Drain the peas and toss with the last of the butter. To serve, carve the beef and place onto serving plates, with the roast potatoes, Yorkshire pudding and a spoonful of each of the vegetables. Finish with a drizzle of the gravy and a spoon of mustard alongside. To serve, carve the beef and place onto serving plates, with the roast potatoes, Yorkshire pudding and a spoonful of each of the vegetables. Finish with a drizzle of the gravy and a spoon of mustard alongside."
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} | 382c091a96e7f36982c51bf1e4a7115d2c2f114a07b4c9e775b0b391b7d97ba7 | Smoky dogs recipe
An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokey_dogs_41893_16x9.jpg Enjoy these homemade vegan bean hot dogs for summer parties, Bonfire Night and beyond, finished with a dollop of sticky caramelised onions. 4 tbsp olive oil 1 medium red onion, finely chopped 1 medium red pepper, seeds removed, finely chopped 2 garlic cloves, finely chopped 3 tbsp sun-dried tomatoes, finely chopped 3 tbsp mixed fresh herbs (such as sage and rosemary), finely chopped1 tbsp smoked paprika 2 tbsp brown miso paste 400g tin kidney beans, drained and rinsed 4 tbsp buckwheat (or plain) flour 1 tbsp milled flaxseed (optional, otherwise use an extra tbsp flour) 4 tbsp olive oil 1 medium red onion, finely chopped 1 medium red pepper, seeds removed, finely chopped 2 garlic cloves, finely chopped 3 tbsp sun-dried tomatoes, finely chopped 3 tbsp mixed fresh herbs (such as sage and rosemary), finely chopped 1 tbsp smoked paprika 2 tbsp brown miso paste 400g tin kidney beans, drained and rinsed 4 tbsp buckwheat (or plain) flour 1 tbsp milled flaxseed (optional, otherwise use an extra tbsp flour) 2 tbsp olive oil 3 medium red onions, thinly sliced 1 tbsp balsamic vinegar 2 tbsp olive oil 3 medium red onions, thinly sliced 1 tbsp balsamic vinegar 4 hot dog buns vegan mayonnaise small handful rocket leaves tomato ketchupAmerican mustard 4 hot dog buns vegan mayonnaise small handful rocket leaves tomato ketchup American mustard Method To make the smoky sausages, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat, then add the onion and red pepper and cook gently for 1–2 minutes. Stir in the garlic and fry for 3 minutes more. Next, stir in the sun-dried tomatoes, chopped herbs, smoked paprika, miso paste and drained kidney beans, and sauté for 2 minutes. Turn off the heat and mix in the flour and milled flaxseed (if using). Using a potato masher, crush the mixture; you want to retain some of the texture, so be mindful not to over-mash. Use clean hands to bring all the ingredients together firmly and shape into a large ball, then cut the ball into four equal pieces. Roll each of the four pieces into sausages roughly the same length as your buns. Chill in the fridge on a lined baking tray, covered, for at least 30 minutes to allow them to firm up before frying. When ready to cook, heat the remaining 2 tablespoons of olive oil in a medium-large frying pan over a medium heat, and fry the smoky sausages for 8–10 minutes, turning occasionally until crispy and browned all over. Meanwhile, make the caramelised onions. Put the olive oil in a separate frying pan over a medium heat, then add the onions and stir in the balsamic vinegar. Cook gently for 10–15 minutes, stirring occasionally, until the onions are soft and caramelised. To serve, spread a layer of vegan mayonnaise on the inside of a hot dog bun and lay over a few rocket leaves. Now add a smoky sausage and spoon some caramelised onions on top. Finish with a squeeze of tomato ketchup and mustard to taste. To make the smoky sausages, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat, then add the onion and red pepper and cook gently for 1–2 minutes. Stir in the garlic and fry for 3 minutes more. To make the smoky sausages, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat, then add the onion and red pepper and cook gently for 1–2 minutes. Stir in the garlic and fry for 3 minutes more. Next, stir in the sun-dried tomatoes, chopped herbs, smoked paprika, miso paste and drained kidney beans, and sauté for 2 minutes. Turn off the heat and mix in the flour and milled flaxseed (if using). Next, stir in the sun-dried tomatoes, chopped herbs, smoked paprika, miso paste and drained kidney beans, and sauté for 2 minutes. Turn off the heat and mix in the flour and milled flaxseed (if using). Using a potato masher, crush the mixture; you want to retain some of the texture, so be mindful not to over-mash. Use clean hands to bring all the ingredients together firmly and shape into a large ball, then cut the ball into four equal pieces. Roll each of the four pieces into sausages roughly the same length as your buns. Using a potato masher, crush the mixture; you want to retain some of the texture, so be mindful not to over-mash. Use clean hands to bring all the ingredients together firmly and shape into a large ball, then cut the ball into four equal pieces. Roll each of the four pieces into sausages roughly the same length as your buns. Chill in the fridge on a lined baking tray, covered, for at least 30 minutes to allow them to firm up before frying. Chill in the fridge on a lined baking tray, covered, for at least 30 minutes to allow them to firm up before frying. When ready to cook, heat the remaining 2 tablespoons of olive oil in a medium-large frying pan over a medium heat, and fry the smoky sausages for 8–10 minutes, turning occasionally until crispy and browned all over. When ready to cook, heat the remaining 2 tablespoons of olive oil in a medium-large frying pan over a medium heat, and fry the smoky sausages for 8–10 minutes, turning occasionally until crispy and browned all over. Meanwhile, make the caramelised onions. Put the olive oil in a separate frying pan over a medium heat, then add the onions and stir in the balsamic vinegar. Cook gently for 10–15 minutes, stirring occasionally, until the onions are soft and caramelised. Meanwhile, make the caramelised onions. Put the olive oil in a separate frying pan over a medium heat, then add the onions and stir in the balsamic vinegar. Cook gently for 10–15 minutes, stirring occasionally, until the onions are soft and caramelised. To serve, spread a layer of vegan mayonnaise on the inside of a hot dog bun and lay over a few rocket leaves. Now add a smoky sausage and spoon some caramelised onions on top. Finish with a squeeze of tomato ketchup and mustard to taste. To serve, spread a layer of vegan mayonnaise on the inside of a hot dog bun and lay over a few rocket leaves. Now add a smoky sausage and spoon some caramelised onions on top. Finish with a squeeze of tomato ketchup and mustard to taste. | {
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"url": "https://www.bbc.co.uk/food/recipes/smokey_dogs_41893",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Smoky dogs 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/smokey_dogs_41893_16x9.jpg Enjoy these homemade vegan bean hot dogs for summer parties, Bonfire Night and beyond, finished with a dollop of sticky caramelised onions. 4 tbsp olive oil 1 medium red onion, finely chopped 1 medium red pepper, seeds removed, finely chopped 2 garlic cloves, finely chopped 3 tbsp sun-dried tomatoes, finely chopped 3 tbsp mixed fresh herbs (such as sage and rosemary), finely chopped1 tbsp smoked paprika 2 tbsp brown miso paste 400g tin kidney beans, drained and rinsed 4 tbsp buckwheat (or plain) flour 1 tbsp milled flaxseed (optional, otherwise use an extra tbsp flour) 4 tbsp olive oil 1 medium red onion, finely chopped 1 medium red pepper, seeds removed, finely chopped 2 garlic cloves, finely chopped 3 tbsp sun-dried tomatoes, finely chopped 3 tbsp mixed fresh herbs (such as sage and rosemary), finely chopped 1 tbsp smoked paprika 2 tbsp brown miso paste 400g tin kidney beans, drained and rinsed 4 tbsp buckwheat (or plain) flour 1 tbsp milled flaxseed (optional, otherwise use an extra tbsp flour) 2 tbsp olive oil 3 medium red onions, thinly sliced 1 tbsp balsamic vinegar 2 tbsp olive oil 3 medium red onions, thinly sliced 1 tbsp balsamic vinegar 4 hot dog buns vegan mayonnaise small handful rocket leaves tomato ketchupAmerican mustard 4 hot dog buns vegan mayonnaise small handful rocket leaves tomato ketchup American mustard Method To make the smoky sausages, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat, then add the onion and red pepper and cook gently for 1–2 minutes. Stir in the garlic and fry for 3 minutes more. Next, stir in the sun-dried tomatoes, chopped herbs, smoked paprika, miso paste and drained kidney beans, and sauté for 2 minutes. Turn off the heat and mix in the flour and milled flaxseed (if using). Using a potato masher, crush the mixture; you want to retain some of the texture, so be mindful not to over-mash. Use clean hands to bring all the ingredients together firmly and shape into a large ball, then cut the ball into four equal pieces. Roll each of the four pieces into sausages roughly the same length as your buns. Chill in the fridge on a lined baking tray, covered, for at least 30 minutes to allow them to firm up before frying. When ready to cook, heat the remaining 2 tablespoons of olive oil in a medium-large frying pan over a medium heat, and fry the smoky sausages for 8–10 minutes, turning occasionally until crispy and browned all over. Meanwhile, make the caramelised onions. Put the olive oil in a separate frying pan over a medium heat, then add the onions and stir in the balsamic vinegar. Cook gently for 10–15 minutes, stirring occasionally, until the onions are soft and caramelised. To serve, spread a layer of vegan mayonnaise on the inside of a hot dog bun and lay over a few rocket leaves. Now add a smoky sausage and spoon some caramelised onions on top. Finish with a squeeze of tomato ketchup and mustard to taste. To make the smoky sausages, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat, then add the onion and red pepper and cook gently for 1–2 minutes. Stir in the garlic and fry for 3 minutes more. To make the smoky sausages, heat 2 tablespoons of the olive oil in a large frying pan over a medium heat, then add the onion and red pepper and cook gently for 1–2 minutes. Stir in the garlic and fry for 3 minutes more. Next, stir in the sun-dried tomatoes, chopped herbs, smoked paprika, miso paste and drained kidney beans, and sauté for 2 minutes. Turn off the heat and mix in the flour and milled flaxseed (if using). Next, stir in the sun-dried tomatoes, chopped herbs, smoked paprika, miso paste and drained kidney beans, and sauté for 2 minutes. Turn off the heat and mix in the flour and milled flaxseed (if using). Using a potato masher, crush the mixture; you want to retain some of the texture, so be mindful not to over-mash. Use clean hands to bring all the ingredients together firmly and shape into a large ball, then cut the ball into four equal pieces. Roll each of the four pieces into sausages roughly the same length as your buns. Using a potato masher, crush the mixture; you want to retain some of the texture, so be mindful not to over-mash. Use clean hands to bring all the ingredients together firmly and shape into a large ball, then cut the ball into four equal pieces. Roll each of the four pieces into sausages roughly the same length as your buns. Chill in the fridge on a lined baking tray, covered, for at least 30 minutes to allow them to firm up before frying. Chill in the fridge on a lined baking tray, covered, for at least 30 minutes to allow them to firm up before frying. When ready to cook, heat the remaining 2 tablespoons of olive oil in a medium-large frying pan over a medium heat, and fry the smoky sausages for 8–10 minutes, turning occasionally until crispy and browned all over. When ready to cook, heat the remaining 2 tablespoons of olive oil in a medium-large frying pan over a medium heat, and fry the smoky sausages for 8–10 minutes, turning occasionally until crispy and browned all over. Meanwhile, make the caramelised onions. Put the olive oil in a separate frying pan over a medium heat, then add the onions and stir in the balsamic vinegar. Cook gently for 10–15 minutes, stirring occasionally, until the onions are soft and caramelised. Meanwhile, make the caramelised onions. Put the olive oil in a separate frying pan over a medium heat, then add the onions and stir in the balsamic vinegar. Cook gently for 10–15 minutes, stirring occasionally, until the onions are soft and caramelised. To serve, spread a layer of vegan mayonnaise on the inside of a hot dog bun and lay over a few rocket leaves. Now add a smoky sausage and spoon some caramelised onions on top. Finish with a squeeze of tomato ketchup and mustard to taste. To serve, spread a layer of vegan mayonnaise on the inside of a hot dog bun and lay over a few rocket leaves. Now add a smoky sausage and spoon some caramelised onions on top. Finish with a squeeze of tomato ketchup and mustard to taste."
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} | 93e4db3e315801c9baf6cf80fbbce7dd964cfa4a5967a41b3feb89a71f5366b3 | The OG burger recipe
To make the signature sauce, place the rendered beef fat into a saucepan over a gentle heat and allow to melt into a liquid.Place the mayonnaise into a bowl then slowly add the liquid beef fat, mixing constantly until emulsified. Mix in the remaining ingredients, then set aside.To make the jalapeño hot honey, add the honey, dried red chilli flakes, chilli powder and vinegar to a pot. Bring to the boil over a high heat then boil until reduced by a third.Cool the honey until chilled, at room temperature. Once the honey is cooled, stir through the jalapeños. Set aside.To make the beef seasoning, combine all the ingredients in a small bowl to make a spice blend. Set aside.To make the burgers, heat a griddle until very hot then place two beef pucks on the griddle. Warm a smasher on the griddle.After 10 seconds, smash both pucks so that you achieve thin edges and a pillow in the middle. Dust with 1g beef seasoning on each patty. Cook until the contact side has crispy edges, a good sear and the cook is visible on the top side.Flip and add two slices of Ogleshield to each patty. Cook for a further 15 seconds, stack one patty on top of another and move to the cooler side of the griddle. Cover with a cloche, adding a small drizzle of water. Allow to rest for 25 seconds, allowing the cheese to melt, then move the patties to the bun. Repeat for the remaining patties.To assemble the burgers, butter the buns and toast under the grill or with a bun toaster. Add 8g/¼oz of signature sauce to each side of the bun. Add 4–5 slices of gherkins to the top of the bun. Add 1g of diced onion on top of the gherkins. Add 30g/1oz of jalapeño hot honey to the bottom bun, ensuring any excess liquid is drained. Add the stacked patties to the bottom bun. Close the lid and serve. To make the signature sauce, place the rendered beef fat into a saucepan over a gentle heat and allow to melt into a liquid. To make the signature sauce, place the rendered beef fat into a saucepan over a gentle heat and allow to melt into a liquid. Place the mayonnaise into a bowl then slowly add the liquid beef fat, mixing constantly until emulsified. Mix in the remaining ingredients, then set aside. Place the mayonnaise into a bowl then slowly add the liquid beef fat, mixing constantly until emulsified. Mix in the remaining ingredients, then set aside. To make the jalapeño hot honey, add the honey, dried red chilli flakes, chilli powder and vinegar to a pot. Bring to the boil over a high heat then boil until reduced by a third. To make the jalapeño hot honey, add the honey, dried red chilli flakes, chilli powder and vinegar to a pot. Bring to the boil over a high heat then boil until reduced by a third. Cool the honey until chilled, at room temperature. Cool the honey until chilled, at room temperature. Once the honey is cooled, stir through the jalapeños. Set aside. Once the honey is cooled, stir through the jalapeños. Set aside. To make the beef seasoning, combine all the ingredients in a small bowl to make a spice blend. Set aside. To make the beef seasoning, combine all the ingredients in a small bowl to make a spice blend. Set aside. To make the burgers, heat a griddle until very hot then place two beef pucks on the griddle. Warm a smasher on the griddle. To make the burgers, heat a griddle until very hot then place two beef pucks on the griddle. Warm a smasher on the griddle. After 10 seconds, smash both pucks so that you achieve thin edges and a pillow in the middle. Dust with 1g beef seasoning on each patty. Cook until the contact side has crispy edges, a good sear and the cook is visible on the top side. After 10 seconds, smash both pucks so that you achieve thin edges and a pillow in the middle. Dust with 1g beef seasoning on each patty. Cook until the contact side has crispy edges, a good sear and the cook is visible on the top side. Flip and add two slices of Ogleshield to each patty. Cook for a further 15 seconds, stack one patty on top of another and move to the cooler side of the griddle. Flip and add two slices of Ogleshield to each patty. Cook for a further 15 seconds, stack one patty on top of another and move to the cooler side of the griddle. Cover with a cloche, adding a small drizzle of water. Allow to rest for 25 seconds, allowing the cheese to melt, then move the patties to the bun. Repeat for the remaining patties. Cover with a cloche, adding a small drizzle of water. Allow to rest for 25 seconds, allowing the cheese to melt, then move the patties to the bun. Repeat for the remaining patties. To assemble the burgers, butter the buns and toast under the grill or with a bun toaster. To assemble the burgers, butter the buns and toast under the grill or with a bun toaster. Add 8g/¼oz of signature sauce to each side of the bun. Add 4–5 slices of gherkins to the top of the bun. Add 1g of diced onion on top of the gherkins. Add 30g/1oz of jalapeño hot honey to the bottom bun, ensuring any excess liquid is drained. Add the stacked patties to the bottom bun. Close the lid and serve. Add 8g/¼oz of signature sauce to each side of the bun. Add 4–5 slices of gherkins to the top of the bun. Add 1g of diced onion on top of the gherkins. Add 30g/1oz of jalapeño hot honey to the bottom bun, ensuring any excess liquid is drained. Add the stacked patties to the bottom bun. Close the lid and serve. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The OG burger recipe",
"content": "To make the signature sauce, place the rendered beef fat into a saucepan over a gentle heat and allow to melt into a liquid.Place the mayonnaise into a bowl then slowly add the liquid beef fat, mixing constantly until emulsified. Mix in the remaining ingredients, then set aside.To make the jalapeño hot honey, add the honey, dried red chilli flakes, chilli powder and vinegar to a pot. Bring to the boil over a high heat then boil until reduced by a third.Cool the honey until chilled, at room temperature. Once the honey is cooled, stir through the jalapeños. Set aside.To make the beef seasoning, combine all the ingredients in a small bowl to make a spice blend. Set aside.To make the burgers, heat a griddle until very hot then place two beef pucks on the griddle. Warm a smasher on the griddle.After 10 seconds, smash both pucks so that you achieve thin edges and a pillow in the middle. Dust with 1g beef seasoning on each patty. Cook until the contact side has crispy edges, a good sear and the cook is visible on the top side.Flip and add two slices of Ogleshield to each patty. Cook for a further 15 seconds, stack one patty on top of another and move to the cooler side of the griddle. Cover with a cloche, adding a small drizzle of water. Allow to rest for 25 seconds, allowing the cheese to melt, then move the patties to the bun. Repeat for the remaining patties.To assemble the burgers, butter the buns and toast under the grill or with a bun toaster. Add 8g/¼oz of signature sauce to each side of the bun. Add 4–5 slices of gherkins to the top of the bun. Add 1g of diced onion on top of the gherkins. Add 30g/1oz of jalapeño hot honey to the bottom bun, ensuring any excess liquid is drained. Add the stacked patties to the bottom bun. Close the lid and serve. To make the signature sauce, place the rendered beef fat into a saucepan over a gentle heat and allow to melt into a liquid. To make the signature sauce, place the rendered beef fat into a saucepan over a gentle heat and allow to melt into a liquid. Place the mayonnaise into a bowl then slowly add the liquid beef fat, mixing constantly until emulsified. Mix in the remaining ingredients, then set aside. Place the mayonnaise into a bowl then slowly add the liquid beef fat, mixing constantly until emulsified. Mix in the remaining ingredients, then set aside. To make the jalapeño hot honey, add the honey, dried red chilli flakes, chilli powder and vinegar to a pot. Bring to the boil over a high heat then boil until reduced by a third. To make the jalapeño hot honey, add the honey, dried red chilli flakes, chilli powder and vinegar to a pot. Bring to the boil over a high heat then boil until reduced by a third. Cool the honey until chilled, at room temperature. Cool the honey until chilled, at room temperature. Once the honey is cooled, stir through the jalapeños. Set aside. Once the honey is cooled, stir through the jalapeños. Set aside. To make the beef seasoning, combine all the ingredients in a small bowl to make a spice blend. Set aside. To make the beef seasoning, combine all the ingredients in a small bowl to make a spice blend. Set aside. To make the burgers, heat a griddle until very hot then place two beef pucks on the griddle. Warm a smasher on the griddle. To make the burgers, heat a griddle until very hot then place two beef pucks on the griddle. Warm a smasher on the griddle. After 10 seconds, smash both pucks so that you achieve thin edges and a pillow in the middle. Dust with 1g beef seasoning on each patty. Cook until the contact side has crispy edges, a good sear and the cook is visible on the top side. After 10 seconds, smash both pucks so that you achieve thin edges and a pillow in the middle. Dust with 1g beef seasoning on each patty. Cook until the contact side has crispy edges, a good sear and the cook is visible on the top side. Flip and add two slices of Ogleshield to each patty. Cook for a further 15 seconds, stack one patty on top of another and move to the cooler side of the griddle. Flip and add two slices of Ogleshield to each patty. Cook for a further 15 seconds, stack one patty on top of another and move to the cooler side of the griddle. Cover with a cloche, adding a small drizzle of water. Allow to rest for 25 seconds, allowing the cheese to melt, then move the patties to the bun. Repeat for the remaining patties. Cover with a cloche, adding a small drizzle of water. Allow to rest for 25 seconds, allowing the cheese to melt, then move the patties to the bun. Repeat for the remaining patties. To assemble the burgers, butter the buns and toast under the grill or with a bun toaster. To assemble the burgers, butter the buns and toast under the grill or with a bun toaster. Add 8g/¼oz of signature sauce to each side of the bun. Add 4–5 slices of gherkins to the top of the bun. Add 1g of diced onion on top of the gherkins. Add 30g/1oz of jalapeño hot honey to the bottom bun, ensuring any excess liquid is drained. Add the stacked patties to the bottom bun. Close the lid and serve. Add 8g/¼oz of signature sauce to each side of the bun. Add 4–5 slices of gherkins to the top of the bun. Add 1g of diced onion on top of the gherkins. Add 30g/1oz of jalapeño hot honey to the bottom bun, ensuring any excess liquid is drained. Add the stacked patties to the bottom bun. Close the lid and serve."
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} | 75d4b8a04ed4badd768f95d914abf2e21771b914f3a929252e0bb79fc60b215e | Beetroot and two cheese chicken orzo recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_and_two_cheese_29147_16x9.jpg This oven-baked chicken, beetroot and cheese orzo makes a great midweek meal. 200g/7oz whole beetroot2 tbsp olive oil600g/1lb 5oz skin-on chicken thigh fillets, cut into bite-sized pieces, skin removed and set aside100g/3½oz shallot, finely chopped3 garlic cloves, grated100ml/3½fl oz white wine300g/10½oz orzo125g/4½oz semi soft goats’ cheese500ml/18fl oz chicken stock60g/2¼oz Parmesan, grated 200g/7oz whole beetroot 2 tbsp olive oil 600g/1lb 5oz skin-on chicken thigh fillets, cut into bite-sized pieces, skin removed and set aside 100g/3½oz shallot, finely chopped 3 garlic cloves, grated 100ml/3½fl oz white wine 300g/10½oz orzo 125g/4½oz semi soft goats’ cheese 500ml/18fl oz chicken stock 60g/2¼oz Parmesan, grated finely grated Parmesan few wild garlic leaves, finely chopped finely grated Parmesan few wild garlic leaves, finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6.Wrap the beetroot in foil, oven roast for approximately 60 minutes. When cool enough to handle, peel the skin from the beetroot.Use a food processor to grate the beetroot and set aside. Heat 1 tablespoon of the oil in a lidded ovenproof pan and fry the chicken pieces until golden-brown. Remove from the pan and set aside. Add the remaining oil to the pan and fry the shallot and garlic for 2 minutes, add the white wine and cook until evaporated, then add the chicken, orzo, grated beetroot, goats’ cheese and chicken stock and season with salt and pepper. Stir then top with the Parmesan, cover with a lid and place in the oven for 25–30 minutes. Remove the lid and bake for another 10 minutes. To make the crispy chicken skin, scrape the chicken skin with a knife to stretch it, then place between 2 sheets of greaseproof paper. Place on a baking tray and weight down with another tray. Cook until crisp and golden. To make the Parmesan crisps, place 4 x 8–10 cm rings on baking trays and place the grated Parmesan inside the rings. Bake for 3–4 minutes, until crisp and golden. Serve the orzo in bowls topped with the crispy chicken skin, Parmesan crisps and wild garlic. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the beetroot in foil, oven roast for approximately 60 minutes. When cool enough to handle, peel the skin from the beetroot. Wrap the beetroot in foil, oven roast for approximately 60 minutes. When cool enough to handle, peel the skin from the beetroot. Use a food processor to grate the beetroot and set aside. Use a food processor to grate the beetroot and set aside. Heat 1 tablespoon of the oil in a lidded ovenproof pan and fry the chicken pieces until golden-brown. Remove from the pan and set aside. Heat 1 tablespoon of the oil in a lidded ovenproof pan and fry the chicken pieces until golden-brown. Remove from the pan and set aside. Add the remaining oil to the pan and fry the shallot and garlic for 2 minutes, add the white wine and cook until evaporated, then add the chicken, orzo, grated beetroot, goats’ cheese and chicken stock and season with salt and pepper. Stir then top with the Parmesan, cover with a lid and place in the oven for 25–30 minutes. Add the remaining oil to the pan and fry the shallot and garlic for 2 minutes, add the white wine and cook until evaporated, then add the chicken, orzo, grated beetroot, goats’ cheese and chicken stock and season with salt and pepper. Stir then top with the Parmesan, cover with a lid and place in the oven for 25–30 minutes. Remove the lid and bake for another 10 minutes. Remove the lid and bake for another 10 minutes. To make the crispy chicken skin, scrape the chicken skin with a knife to stretch it, then place between 2 sheets of greaseproof paper. Place on a baking tray and weight down with another tray. Cook until crisp and golden. To make the crispy chicken skin, scrape the chicken skin with a knife to stretch it, then place between 2 sheets of greaseproof paper. Place on a baking tray and weight down with another tray. Cook until crisp and golden. To make the Parmesan crisps, place 4 x 8–10 cm rings on baking trays and place the grated Parmesan inside the rings. Bake for 3–4 minutes, until crisp and golden. To make the Parmesan crisps, place 4 x 8–10 cm rings on baking trays and place the grated Parmesan inside the rings. Bake for 3–4 minutes, until crisp and golden. Serve the orzo in bowls topped with the crispy chicken skin, Parmesan crisps and wild garlic. Serve the orzo in bowls topped with the crispy chicken skin, Parmesan crisps and wild garlic. | {
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"title": "Beetroot and two cheese chicken orzo recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_and_two_cheese_29147_16x9.jpg This oven-baked chicken, beetroot and cheese orzo makes a great midweek meal. 200g/7oz whole beetroot2 tbsp olive oil600g/1lb 5oz skin-on chicken thigh fillets, cut into bite-sized pieces, skin removed and set aside100g/3½oz shallot, finely chopped3 garlic cloves, grated100ml/3½fl oz white wine300g/10½oz orzo125g/4½oz semi soft goats’ cheese500ml/18fl oz chicken stock60g/2¼oz Parmesan, grated 200g/7oz whole beetroot 2 tbsp olive oil 600g/1lb 5oz skin-on chicken thigh fillets, cut into bite-sized pieces, skin removed and set aside 100g/3½oz shallot, finely chopped 3 garlic cloves, grated 100ml/3½fl oz white wine 300g/10½oz orzo 125g/4½oz semi soft goats’ cheese 500ml/18fl oz chicken stock 60g/2¼oz Parmesan, grated finely grated Parmesan few wild garlic leaves, finely chopped finely grated Parmesan few wild garlic leaves, finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6.Wrap the beetroot in foil, oven roast for approximately 60 minutes. When cool enough to handle, peel the skin from the beetroot.Use a food processor to grate the beetroot and set aside. Heat 1 tablespoon of the oil in a lidded ovenproof pan and fry the chicken pieces until golden-brown. Remove from the pan and set aside. Add the remaining oil to the pan and fry the shallot and garlic for 2 minutes, add the white wine and cook until evaporated, then add the chicken, orzo, grated beetroot, goats’ cheese and chicken stock and season with salt and pepper. Stir then top with the Parmesan, cover with a lid and place in the oven for 25–30 minutes. Remove the lid and bake for another 10 minutes. To make the crispy chicken skin, scrape the chicken skin with a knife to stretch it, then place between 2 sheets of greaseproof paper. Place on a baking tray and weight down with another tray. Cook until crisp and golden. To make the Parmesan crisps, place 4 x 8–10 cm rings on baking trays and place the grated Parmesan inside the rings. Bake for 3–4 minutes, until crisp and golden. Serve the orzo in bowls topped with the crispy chicken skin, Parmesan crisps and wild garlic. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Wrap the beetroot in foil, oven roast for approximately 60 minutes. When cool enough to handle, peel the skin from the beetroot. Wrap the beetroot in foil, oven roast for approximately 60 minutes. When cool enough to handle, peel the skin from the beetroot. Use a food processor to grate the beetroot and set aside. Use a food processor to grate the beetroot and set aside. Heat 1 tablespoon of the oil in a lidded ovenproof pan and fry the chicken pieces until golden-brown. Remove from the pan and set aside. Heat 1 tablespoon of the oil in a lidded ovenproof pan and fry the chicken pieces until golden-brown. Remove from the pan and set aside. Add the remaining oil to the pan and fry the shallot and garlic for 2 minutes, add the white wine and cook until evaporated, then add the chicken, orzo, grated beetroot, goats’ cheese and chicken stock and season with salt and pepper. Stir then top with the Parmesan, cover with a lid and place in the oven for 25–30 minutes. Add the remaining oil to the pan and fry the shallot and garlic for 2 minutes, add the white wine and cook until evaporated, then add the chicken, orzo, grated beetroot, goats’ cheese and chicken stock and season with salt and pepper. Stir then top with the Parmesan, cover with a lid and place in the oven for 25–30 minutes. Remove the lid and bake for another 10 minutes. Remove the lid and bake for another 10 minutes. To make the crispy chicken skin, scrape the chicken skin with a knife to stretch it, then place between 2 sheets of greaseproof paper. Place on a baking tray and weight down with another tray. Cook until crisp and golden. To make the crispy chicken skin, scrape the chicken skin with a knife to stretch it, then place between 2 sheets of greaseproof paper. Place on a baking tray and weight down with another tray. Cook until crisp and golden. To make the Parmesan crisps, place 4 x 8–10 cm rings on baking trays and place the grated Parmesan inside the rings. Bake for 3–4 minutes, until crisp and golden. To make the Parmesan crisps, place 4 x 8–10 cm rings on baking trays and place the grated Parmesan inside the rings. Bake for 3–4 minutes, until crisp and golden. Serve the orzo in bowls topped with the crispy chicken skin, Parmesan crisps and wild garlic. Serve the orzo in bowls topped with the crispy chicken skin, Parmesan crisps and wild garlic."
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} | 6c6a632c7c4c0e7d2d7b897ac9c81f7f161656c27a8d45e1cae57c889f0e3ba8 | Braised lamb with potatoes and cottage cheese recipe
Braised lamb with salt baked potatoes and cottage cheese dressing An average of 0.0 out of 5 stars from 0 ratings It takes a bit of forward planning, but you won't be present for much of this cooking! Matt's cost effective dinner for four is well worth the wait. 2 x rolled breast of lamb (500g/1lb 2oz–750g/1lb 10oz each)750ml/1⅓ pints chicken stock2 medium baking potatoes 200g/7oz pork fat100g/3½oz coarse sea salt 1 green chilli, roughly chopped, to serve1 bunch of spring onions, finely chopped, to serve 2 x rolled breast of lamb (500g/1lb 2oz–750g/1lb 10oz each) 750ml/1⅓ pints chicken stock 2 medium baking potatoes 200g/7oz pork fat 100g/3½oz coarse sea salt 1 green chilli, roughly chopped, to serve 1 bunch of spring onions, finely chopped, to serve 2 tbsp cottage cheese2 tbsp Greek-style yoghurt 1 garlic clove, crushed1 tbsp of dark French mustard 1 tbsp wholegrain mustard 2 tbsp cottage cheese 2 tbsp Greek-style yoghurt 1 garlic clove, crushed 1 tbsp of dark French mustard 1 tbsp wholegrain mustard Method Pour the stock into a large saucepan and bring to a simmer. Add the lamb breasts and braise for 1–2 hours or until tender. Spoon off the rendered fat, place in a bowl and refrigerate. Remove the meat and allow to cool. Unroll and lay flat on a baking tray. Place another baking tray on top of the lamb and put in the fridge overnight until set.Preheat the oven to 200C/180C Fan/Gas 6.Roll the potatoes in the pork fat. Roll generously in the coarse sea salt until covered. Wrap in kitchen foil and bake for 1 hour.Meanwhile, mix together all the dressing ingredients and set aside.Shred the lamb with two forks. Place a frying pan over a high heat and add some of the rendered lamb fat. Add the lamb to the pan and fry until really crispy.To serve, cut the potatoes in half and divide between four plates. Top each potato with 3 tablespoons of dressing and a quarter of the shredded lamb. Garnish with the chilli and spring onions, serve immediately. Pour the stock into a large saucepan and bring to a simmer. Add the lamb breasts and braise for 1–2 hours or until tender. Spoon off the rendered fat, place in a bowl and refrigerate. Remove the meat and allow to cool. Unroll and lay flat on a baking tray. Place another baking tray on top of the lamb and put in the fridge overnight until set. Pour the stock into a large saucepan and bring to a simmer. Add the lamb breasts and braise for 1–2 hours or until tender. Spoon off the rendered fat, place in a bowl and refrigerate. Remove the meat and allow to cool. Unroll and lay flat on a baking tray. Place another baking tray on top of the lamb and put in the fridge overnight until set. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll the potatoes in the pork fat. Roll generously in the coarse sea salt until covered. Wrap in kitchen foil and bake for 1 hour. Roll the potatoes in the pork fat. Roll generously in the coarse sea salt until covered. Wrap in kitchen foil and bake for 1 hour. Meanwhile, mix together all the dressing ingredients and set aside. Meanwhile, mix together all the dressing ingredients and set aside. Shred the lamb with two forks. Shred the lamb with two forks. Place a frying pan over a high heat and add some of the rendered lamb fat. Add the lamb to the pan and fry until really crispy. Place a frying pan over a high heat and add some of the rendered lamb fat. Add the lamb to the pan and fry until really crispy. To serve, cut the potatoes in half and divide between four plates. Top each potato with 3 tablespoons of dressing and a quarter of the shredded lamb. Garnish with the chilli and spring onions, serve immediately. To serve, cut the potatoes in half and divide between four plates. Top each potato with 3 tablespoons of dressing and a quarter of the shredded lamb. Garnish with the chilli and spring onions, serve immediately. | {
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"content": "Braised lamb with salt baked potatoes and cottage cheese dressing An average of 0.0 out of 5 stars from 0 ratings It takes a bit of forward planning, but you won't be present for much of this cooking! Matt's cost effective dinner for four is well worth the wait. 2 x rolled breast of lamb (500g/1lb 2oz–750g/1lb 10oz each)750ml/1⅓ pints chicken stock2 medium baking potatoes 200g/7oz pork fat100g/3½oz coarse sea salt 1 green chilli, roughly chopped, to serve1 bunch of spring onions, finely chopped, to serve 2 x rolled breast of lamb (500g/1lb 2oz–750g/1lb 10oz each) 750ml/1⅓ pints chicken stock 2 medium baking potatoes 200g/7oz pork fat 100g/3½oz coarse sea salt 1 green chilli, roughly chopped, to serve 1 bunch of spring onions, finely chopped, to serve 2 tbsp cottage cheese2 tbsp Greek-style yoghurt 1 garlic clove, crushed1 tbsp of dark French mustard 1 tbsp wholegrain mustard 2 tbsp cottage cheese 2 tbsp Greek-style yoghurt 1 garlic clove, crushed 1 tbsp of dark French mustard 1 tbsp wholegrain mustard Method Pour the stock into a large saucepan and bring to a simmer. Add the lamb breasts and braise for 1–2 hours or until tender. Spoon off the rendered fat, place in a bowl and refrigerate. Remove the meat and allow to cool. Unroll and lay flat on a baking tray. Place another baking tray on top of the lamb and put in the fridge overnight until set.Preheat the oven to 200C/180C Fan/Gas 6.Roll the potatoes in the pork fat. Roll generously in the coarse sea salt until covered. Wrap in kitchen foil and bake for 1 hour.Meanwhile, mix together all the dressing ingredients and set aside.Shred the lamb with two forks. Place a frying pan over a high heat and add some of the rendered lamb fat. Add the lamb to the pan and fry until really crispy.To serve, cut the potatoes in half and divide between four plates. Top each potato with 3 tablespoons of dressing and a quarter of the shredded lamb. Garnish with the chilli and spring onions, serve immediately. Pour the stock into a large saucepan and bring to a simmer. Add the lamb breasts and braise for 1–2 hours or until tender. Spoon off the rendered fat, place in a bowl and refrigerate. Remove the meat and allow to cool. Unroll and lay flat on a baking tray. Place another baking tray on top of the lamb and put in the fridge overnight until set. Pour the stock into a large saucepan and bring to a simmer. Add the lamb breasts and braise for 1–2 hours or until tender. Spoon off the rendered fat, place in a bowl and refrigerate. Remove the meat and allow to cool. Unroll and lay flat on a baking tray. Place another baking tray on top of the lamb and put in the fridge overnight until set. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll the potatoes in the pork fat. Roll generously in the coarse sea salt until covered. Wrap in kitchen foil and bake for 1 hour. Roll the potatoes in the pork fat. Roll generously in the coarse sea salt until covered. Wrap in kitchen foil and bake for 1 hour. Meanwhile, mix together all the dressing ingredients and set aside. Meanwhile, mix together all the dressing ingredients and set aside. Shred the lamb with two forks. Shred the lamb with two forks. Place a frying pan over a high heat and add some of the rendered lamb fat. Add the lamb to the pan and fry until really crispy. Place a frying pan over a high heat and add some of the rendered lamb fat. Add the lamb to the pan and fry until really crispy. To serve, cut the potatoes in half and divide between four plates. Top each potato with 3 tablespoons of dressing and a quarter of the shredded lamb. Garnish with the chilli and spring onions, serve immediately. To serve, cut the potatoes in half and divide between four plates. Top each potato with 3 tablespoons of dressing and a quarter of the shredded lamb. Garnish with the chilli and spring onions, serve immediately."
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} | 19e220fc692b86f6a6bed9cd517787a4e1a8a33ca0dd69a1be22c235c0675f30 | Creamy custard recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_custard_82327_16x9.jpg Knowing how to make custard is a skill you'll never regret learning. Great for every pudding you can think of, and as a base for ice cream. 4 free-range eggs100g/3½oz golden caster sugar1 tsp cornflour, optional300ml/1 pint double cream300ml/½ pint full-fat milk1 vanilla pod 4 free-range eggs 100g/3½oz golden caster sugar 1 tsp cornflour, optional 300ml/1 pint double cream 300ml/½ pint full-fat milk 1 vanilla pod Method Separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.)Add the sugar to the egg yolks and whisk until pale and thick. Add the cornflour and whisk well to incorporate into the egg yolks. Put the cream and milk into a medium saucepan. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the milk and cream. Heat the cream mixture to just below boiling point. Take the vanilla pod out and set aside (it can be dried out and placed in sugar to make vanilla sugar).Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go. Transfer the custard to a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes. Separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.) Separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.) Add the sugar to the egg yolks and whisk until pale and thick. Add the sugar to the egg yolks and whisk until pale and thick. Add the cornflour and whisk well to incorporate into the egg yolks. Add the cornflour and whisk well to incorporate into the egg yolks. Put the cream and milk into a medium saucepan. Put the cream and milk into a medium saucepan. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the milk and cream. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the milk and cream. Heat the cream mixture to just below boiling point. Take the vanilla pod out and set aside (it can be dried out and placed in sugar to make vanilla sugar). Heat the cream mixture to just below boiling point. Take the vanilla pod out and set aside (it can be dried out and placed in sugar to make vanilla sugar). Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go. Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go. Transfer the custard to a clean pan, and set it over a very low heat. Transfer the custard to a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes. | {
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"title": "Creamy custard recipe",
"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_custard_82327_16x9.jpg Knowing how to make custard is a skill you'll never regret learning. Great for every pudding you can think of, and as a base for ice cream. 4 free-range eggs100g/3½oz golden caster sugar1 tsp cornflour, optional300ml/1 pint double cream300ml/½ pint full-fat milk1 vanilla pod 4 free-range eggs 100g/3½oz golden caster sugar 1 tsp cornflour, optional 300ml/1 pint double cream 300ml/½ pint full-fat milk 1 vanilla pod Method Separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.)Add the sugar to the egg yolks and whisk until pale and thick. Add the cornflour and whisk well to incorporate into the egg yolks. Put the cream and milk into a medium saucepan. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the milk and cream. Heat the cream mixture to just below boiling point. Take the vanilla pod out and set aside (it can be dried out and placed in sugar to make vanilla sugar).Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go. Transfer the custard to a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes. Separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.) Separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.) Add the sugar to the egg yolks and whisk until pale and thick. Add the sugar to the egg yolks and whisk until pale and thick. Add the cornflour and whisk well to incorporate into the egg yolks. Add the cornflour and whisk well to incorporate into the egg yolks. Put the cream and milk into a medium saucepan. Put the cream and milk into a medium saucepan. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the milk and cream. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the milk and cream. Heat the cream mixture to just below boiling point. Take the vanilla pod out and set aside (it can be dried out and placed in sugar to make vanilla sugar). Heat the cream mixture to just below boiling point. Take the vanilla pod out and set aside (it can be dried out and placed in sugar to make vanilla sugar). Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go. Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go. Transfer the custard to a clean pan, and set it over a very low heat. Transfer the custard to a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes."
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} | 8e2badad12e189dcfef28c3c7411f1d7d26b395a94c1144d5d8ffd98425eaec8 | Asparagus carbonara recipe
An average of 4.9 out of 5 stars from 7 ratings Silky smooth carbonara made with traditional Italian guanciale is elevated even further with seasonal asparagus. Equipment and preparation: You’ll need a pasta machine with a linguine cutting attachment. 150g/5½oz ‘00’ flour, plus extra for dusting 50g/1¾oz fine semolina flour2 large free-range organic eggs 150g/5½oz ‘00’ flour, plus extra for dusting 50g/1¾oz fine semolina flour 2 large free-range organic eggs 320g/11¼oz asparagus 3 tbsp extra virgin olive oil60g/2¼oz guanciale, finely chopped 6 medium free-range egg yolks 80g/2¾oz pecorino, grated, plus extra for sprinkling on top320g/11¼oz linguine pastapinch salt and black pepper 320g/11¼oz asparagus 3 tbsp extra virgin olive oil 60g/2¼oz guanciale, finely chopped 6 medium free-range egg yolks 80g/2¾oz pecorino, grated, plus extra for sprinkling on top 320g/11¼oz linguine pasta pinch salt and black pepper Method To make the fresh pasta, place the flours onto a clean work surface or in a large mixing bowl. Make a well in the centre, then crack in the eggs. With a fork or using your hands gradually mix together until combined. On a lightly floured work surface, knead the dough gently by stretching it out with the palm of your hand, rolling it back, then stretching it out again. Keep doing this until you have a smooth, soft dough. Form into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes or until required. When ready, roll the dough through a pasta machine until you have reached its lowest/thinnest setting. Then feed it through a linguine setting cutter. You might need a little semolina flour for dusting while you feed it through the machines. To make the asparagus carbonara, keep the asparagus tips intact and finely chop the stems, then set aside.Chop the harder part of the asparagus stems and place in a saucepan of salted water and bring to the boil. When the water begins to boil, discard the asparagus stems, add the linguine pasta and cook until al dente. Drain the pasta and retain a little of the cooking water. Meanwhile, heat the extra virgin olive oil in a large frying pan over a medium heat, then add the guanciale and sweat for 2–3 minutes until it begins to colour. Chop the remaining asparagus into thin slices. Stir in the finely sliced asparagus stems and tips and stir-fry for about 3 minutes until the asparagus is cooked. In a bowl, lightly beat the egg yolks, then add the grated pecorino and a little black pepper.Add the pasta to the frying pan with the asparagus and mix together well with enough of the hot pasta water to bind. Remove from the heat, stir in the egg yolk mixture until everything is well combined and silky. Serve immediately with a sprinkling of black pepper and grated pecorino if desired. To make the fresh pasta, place the flours onto a clean work surface or in a large mixing bowl. Make a well in the centre, then crack in the eggs. With a fork or using your hands gradually mix together until combined. On a lightly floured work surface, knead the dough gently by stretching it out with the palm of your hand, rolling it back, then stretching it out again. Keep doing this until you have a smooth, soft dough. Form into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes or until required. To make the fresh pasta, place the flours onto a clean work surface or in a large mixing bowl. Make a well in the centre, then crack in the eggs. With a fork or using your hands gradually mix together until combined. On a lightly floured work surface, knead the dough gently by stretching it out with the palm of your hand, rolling it back, then stretching it out again. Keep doing this until you have a smooth, soft dough. Form into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes or until required. When ready, roll the dough through a pasta machine until you have reached its lowest/thinnest setting. Then feed it through a linguine setting cutter. You might need a little semolina flour for dusting while you feed it through the machines. When ready, roll the dough through a pasta machine until you have reached its lowest/thinnest setting. Then feed it through a linguine setting cutter. You might need a little semolina flour for dusting while you feed it through the machines. To make the asparagus carbonara, keep the asparagus tips intact and finely chop the stems, then set aside. To make the asparagus carbonara, keep the asparagus tips intact and finely chop the stems, then set aside. Chop the harder part of the asparagus stems and place in a saucepan of salted water and bring to the boil. When the water begins to boil, discard the asparagus stems, add the linguine pasta and cook until al dente. Drain the pasta and retain a little of the cooking water. Chop the harder part of the asparagus stems and place in a saucepan of salted water and bring to the boil. When the water begins to boil, discard the asparagus stems, add the linguine pasta and cook until al dente. Drain the pasta and retain a little of the cooking water. Meanwhile, heat the extra virgin olive oil in a large frying pan over a medium heat, then add the guanciale and sweat for 2–3 minutes until it begins to colour. Chop the remaining asparagus into thin slices. Stir in the finely sliced asparagus stems and tips and stir-fry for about 3 minutes until the asparagus is cooked. Meanwhile, heat the extra virgin olive oil in a large frying pan over a medium heat, then add the guanciale and sweat for 2–3 minutes until it begins to colour. Chop the remaining asparagus into thin slices. Stir in the finely sliced asparagus stems and tips and stir-fry for about 3 minutes until the asparagus is cooked. In a bowl, lightly beat the egg yolks, then add the grated pecorino and a little black pepper. In a bowl, lightly beat the egg yolks, then add the grated pecorino and a little black pepper. Add the pasta to the frying pan with the asparagus and mix together well with enough of the hot pasta water to bind. Remove from the heat, stir in the egg yolk mixture until everything is well combined and silky. Add the pasta to the frying pan with the asparagus and mix together well with enough of the hot pasta water to bind. Remove from the heat, stir in the egg yolk mixture until everything is well combined and silky. Serve immediately with a sprinkling of black pepper and grated pecorino if desired. Serve immediately with a sprinkling of black pepper and grated pecorino if desired. | {
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"title": "Asparagus carbonara recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings Silky smooth carbonara made with traditional Italian guanciale is elevated even further with seasonal asparagus. Equipment and preparation: You’ll need a pasta machine with a linguine cutting attachment. 150g/5½oz ‘00’ flour, plus extra for dusting 50g/1¾oz fine semolina flour2 large free-range organic eggs 150g/5½oz ‘00’ flour, plus extra for dusting 50g/1¾oz fine semolina flour 2 large free-range organic eggs 320g/11¼oz asparagus 3 tbsp extra virgin olive oil60g/2¼oz guanciale, finely chopped 6 medium free-range egg yolks 80g/2¾oz pecorino, grated, plus extra for sprinkling on top320g/11¼oz linguine pastapinch salt and black pepper 320g/11¼oz asparagus 3 tbsp extra virgin olive oil 60g/2¼oz guanciale, finely chopped 6 medium free-range egg yolks 80g/2¾oz pecorino, grated, plus extra for sprinkling on top 320g/11¼oz linguine pasta pinch salt and black pepper Method To make the fresh pasta, place the flours onto a clean work surface or in a large mixing bowl. Make a well in the centre, then crack in the eggs. With a fork or using your hands gradually mix together until combined. On a lightly floured work surface, knead the dough gently by stretching it out with the palm of your hand, rolling it back, then stretching it out again. Keep doing this until you have a smooth, soft dough. Form into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes or until required. When ready, roll the dough through a pasta machine until you have reached its lowest/thinnest setting. Then feed it through a linguine setting cutter. You might need a little semolina flour for dusting while you feed it through the machines. To make the asparagus carbonara, keep the asparagus tips intact and finely chop the stems, then set aside.Chop the harder part of the asparagus stems and place in a saucepan of salted water and bring to the boil. When the water begins to boil, discard the asparagus stems, add the linguine pasta and cook until al dente. Drain the pasta and retain a little of the cooking water. Meanwhile, heat the extra virgin olive oil in a large frying pan over a medium heat, then add the guanciale and sweat for 2–3 minutes until it begins to colour. Chop the remaining asparagus into thin slices. Stir in the finely sliced asparagus stems and tips and stir-fry for about 3 minutes until the asparagus is cooked. In a bowl, lightly beat the egg yolks, then add the grated pecorino and a little black pepper.Add the pasta to the frying pan with the asparagus and mix together well with enough of the hot pasta water to bind. Remove from the heat, stir in the egg yolk mixture until everything is well combined and silky. Serve immediately with a sprinkling of black pepper and grated pecorino if desired. To make the fresh pasta, place the flours onto a clean work surface or in a large mixing bowl. Make a well in the centre, then crack in the eggs. With a fork or using your hands gradually mix together until combined. On a lightly floured work surface, knead the dough gently by stretching it out with the palm of your hand, rolling it back, then stretching it out again. Keep doing this until you have a smooth, soft dough. Form into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes or until required. To make the fresh pasta, place the flours onto a clean work surface or in a large mixing bowl. Make a well in the centre, then crack in the eggs. With a fork or using your hands gradually mix together until combined. On a lightly floured work surface, knead the dough gently by stretching it out with the palm of your hand, rolling it back, then stretching it out again. Keep doing this until you have a smooth, soft dough. Form into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes or until required. When ready, roll the dough through a pasta machine until you have reached its lowest/thinnest setting. Then feed it through a linguine setting cutter. You might need a little semolina flour for dusting while you feed it through the machines. When ready, roll the dough through a pasta machine until you have reached its lowest/thinnest setting. Then feed it through a linguine setting cutter. You might need a little semolina flour for dusting while you feed it through the machines. To make the asparagus carbonara, keep the asparagus tips intact and finely chop the stems, then set aside. To make the asparagus carbonara, keep the asparagus tips intact and finely chop the stems, then set aside. Chop the harder part of the asparagus stems and place in a saucepan of salted water and bring to the boil. When the water begins to boil, discard the asparagus stems, add the linguine pasta and cook until al dente. Drain the pasta and retain a little of the cooking water. Chop the harder part of the asparagus stems and place in a saucepan of salted water and bring to the boil. When the water begins to boil, discard the asparagus stems, add the linguine pasta and cook until al dente. Drain the pasta and retain a little of the cooking water. Meanwhile, heat the extra virgin olive oil in a large frying pan over a medium heat, then add the guanciale and sweat for 2–3 minutes until it begins to colour. Chop the remaining asparagus into thin slices. Stir in the finely sliced asparagus stems and tips and stir-fry for about 3 minutes until the asparagus is cooked. Meanwhile, heat the extra virgin olive oil in a large frying pan over a medium heat, then add the guanciale and sweat for 2–3 minutes until it begins to colour. Chop the remaining asparagus into thin slices. Stir in the finely sliced asparagus stems and tips and stir-fry for about 3 minutes until the asparagus is cooked. In a bowl, lightly beat the egg yolks, then add the grated pecorino and a little black pepper. In a bowl, lightly beat the egg yolks, then add the grated pecorino and a little black pepper. Add the pasta to the frying pan with the asparagus and mix together well with enough of the hot pasta water to bind. Remove from the heat, stir in the egg yolk mixture until everything is well combined and silky. Add the pasta to the frying pan with the asparagus and mix together well with enough of the hot pasta water to bind. Remove from the heat, stir in the egg yolk mixture until everything is well combined and silky. Serve immediately with a sprinkling of black pepper and grated pecorino if desired. Serve immediately with a sprinkling of black pepper and grated pecorino if desired."
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} | 11a7427c6adf9ceca13ed2f7914ddb4f75a9cb3ac602766d894dc49378282dd7 | Jersey Royals with wild garlic and cream dressing recipe
Jersey Royals with wild garlic and cream dressing and soy-cured egg yolk An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jersey_royals_with_wild_27639_16x9.jpg This dish makes the most of seasonal Jersey royals, pairing them with a creamy, tangy sauce, and silky cured egg yolk. 200ml/7fl oz soy sauce2 free-range egg yolk 200ml/7fl oz soy sauce 2 free-range egg yolk 1 bay leaf300g/10½oz Jersey Royal potatoes, scrubbed 50g/1¾oz unsalted butter 1 banana shallot, finely diced2 garlic cloves, crushed1 celery stick, finely diced3½ tbsp Moscatel vinegar 100ml/3½fl oz double cream3 tbsp baby capers 1 tbsp chopped fresh parsley 1 handful wild garlic, flowers reserved 1 bay leaf 300g/10½oz Jersey Royal potatoes, scrubbed 50g/1¾oz unsalted butter 1 banana shallot, finely diced 2 garlic cloves, crushed 1 celery stick, finely diced 3½ tbsp Moscatel vinegar 100ml/3½fl oz double cream 3 tbsp baby capers 1 tbsp chopped fresh parsley 1 handful wild garlic, flowers reserved Method To make the cured egg yolk, pour the soy sauce to a suitable container and gently add the egg yolk. Cover and refrigerate. Leave to cure for 6–8 hours.To make the potatoes, bring a pan of salted water to the boil and add the bay leaf. Simmer the potatoes in the water until just tender. Once cooked, take of the heat and allow to cool in the water. Once cool, drain the potatoes and cut them into quarters and set aside. Add the butter to a pan and heat gently. Add the shallots, garlic and celery, and sweat for 5 minutes, until soft. Add the vinegar and then the cream and bring to a boil, then take off the heat. Add the capers, parsley and wild garlic. Taste and season with salt and pepper. Pour the dressing into a large bowl. Add the potatoes to the bowl and toss in the dressing. Transfer to a serving plate and top with wild garlic flowers. Remove the cured egg yolk from the soy and add on top. To make the cured egg yolk, pour the soy sauce to a suitable container and gently add the egg yolk. Cover and refrigerate. Leave to cure for 6–8 hours. To make the cured egg yolk, pour the soy sauce to a suitable container and gently add the egg yolk. Cover and refrigerate. Leave to cure for 6–8 hours. To make the potatoes, bring a pan of salted water to the boil and add the bay leaf. Simmer the potatoes in the water until just tender. Once cooked, take of the heat and allow to cool in the water. Once cool, drain the potatoes and cut them into quarters and set aside. To make the potatoes, bring a pan of salted water to the boil and add the bay leaf. Simmer the potatoes in the water until just tender. Once cooked, take of the heat and allow to cool in the water. Once cool, drain the potatoes and cut them into quarters and set aside. Add the butter to a pan and heat gently. Add the shallots, garlic and celery, and sweat for 5 minutes, until soft. Add the vinegar and then the cream and bring to a boil, then take off the heat. Add the capers, parsley and wild garlic. Taste and season with salt and pepper. Add the butter to a pan and heat gently. Add the shallots, garlic and celery, and sweat for 5 minutes, until soft. Add the vinegar and then the cream and bring to a boil, then take off the heat. Add the capers, parsley and wild garlic. Taste and season with salt and pepper. Pour the dressing into a large bowl. Add the potatoes to the bowl and toss in the dressing. Pour the dressing into a large bowl. Add the potatoes to the bowl and toss in the dressing. Transfer to a serving plate and top with wild garlic flowers. Remove the cured egg yolk from the soy and add on top. Transfer to a serving plate and top with wild garlic flowers. Remove the cured egg yolk from the soy and add on top. | {
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"content": "Jersey Royals with wild garlic and cream dressing and soy-cured egg yolk An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jersey_royals_with_wild_27639_16x9.jpg This dish makes the most of seasonal Jersey royals, pairing them with a creamy, tangy sauce, and silky cured egg yolk. 200ml/7fl oz soy sauce2 free-range egg yolk 200ml/7fl oz soy sauce 2 free-range egg yolk 1 bay leaf300g/10½oz Jersey Royal potatoes, scrubbed 50g/1¾oz unsalted butter 1 banana shallot, finely diced2 garlic cloves, crushed1 celery stick, finely diced3½ tbsp Moscatel vinegar 100ml/3½fl oz double cream3 tbsp baby capers 1 tbsp chopped fresh parsley 1 handful wild garlic, flowers reserved 1 bay leaf 300g/10½oz Jersey Royal potatoes, scrubbed 50g/1¾oz unsalted butter 1 banana shallot, finely diced 2 garlic cloves, crushed 1 celery stick, finely diced 3½ tbsp Moscatel vinegar 100ml/3½fl oz double cream 3 tbsp baby capers 1 tbsp chopped fresh parsley 1 handful wild garlic, flowers reserved Method To make the cured egg yolk, pour the soy sauce to a suitable container and gently add the egg yolk. Cover and refrigerate. Leave to cure for 6–8 hours.To make the potatoes, bring a pan of salted water to the boil and add the bay leaf. Simmer the potatoes in the water until just tender. Once cooked, take of the heat and allow to cool in the water. Once cool, drain the potatoes and cut them into quarters and set aside. Add the butter to a pan and heat gently. Add the shallots, garlic and celery, and sweat for 5 minutes, until soft. Add the vinegar and then the cream and bring to a boil, then take off the heat. Add the capers, parsley and wild garlic. Taste and season with salt and pepper. Pour the dressing into a large bowl. Add the potatoes to the bowl and toss in the dressing. Transfer to a serving plate and top with wild garlic flowers. Remove the cured egg yolk from the soy and add on top. To make the cured egg yolk, pour the soy sauce to a suitable container and gently add the egg yolk. Cover and refrigerate. Leave to cure for 6–8 hours. To make the cured egg yolk, pour the soy sauce to a suitable container and gently add the egg yolk. Cover and refrigerate. Leave to cure for 6–8 hours. To make the potatoes, bring a pan of salted water to the boil and add the bay leaf. Simmer the potatoes in the water until just tender. Once cooked, take of the heat and allow to cool in the water. Once cool, drain the potatoes and cut them into quarters and set aside. To make the potatoes, bring a pan of salted water to the boil and add the bay leaf. Simmer the potatoes in the water until just tender. Once cooked, take of the heat and allow to cool in the water. Once cool, drain the potatoes and cut them into quarters and set aside. Add the butter to a pan and heat gently. Add the shallots, garlic and celery, and sweat for 5 minutes, until soft. Add the vinegar and then the cream and bring to a boil, then take off the heat. Add the capers, parsley and wild garlic. Taste and season with salt and pepper. Add the butter to a pan and heat gently. Add the shallots, garlic and celery, and sweat for 5 minutes, until soft. Add the vinegar and then the cream and bring to a boil, then take off the heat. Add the capers, parsley and wild garlic. Taste and season with salt and pepper. Pour the dressing into a large bowl. Add the potatoes to the bowl and toss in the dressing. Pour the dressing into a large bowl. Add the potatoes to the bowl and toss in the dressing. Transfer to a serving plate and top with wild garlic flowers. Remove the cured egg yolk from the soy and add on top. Transfer to a serving plate and top with wild garlic flowers. Remove the cured egg yolk from the soy and add on top."
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} | fc8388667f751b6316f522725a9fd50c51232e7ef5e427a045b03da0326c2e04 | Frozen chocolate parfait recipe
An average of 5.0 out of 5 stars from 4 ratings This chocolate parfait can be made as a whole dessert in a loaf tin or individually as popsicles using popsicle moulds and wooden sticks. 125g/4½oz dark chocolate, minimum 70% cocoa solids150g/5½oz free-range egg yolks130g/4½oz caster sugarpinch sea salt flakes375g/13oz double cream 125g/4½oz dark chocolate, minimum 70% cocoa solids 150g/5½oz free-range egg yolks 130g/4½oz caster sugar pinch sea salt flakes 375g/13oz double cream 400g/14oz dark chocolate, minimum 55% cocoa solids50g/1¾oz neutral-flavoured oil, such as rapeseed40g/1½oz chopped hazelnuts 400g/14oz dark chocolate, minimum 55% cocoa solids 50g/1¾oz neutral-flavoured oil, such as rapeseed 40g/1½oz chopped hazelnuts Method To make the chocolate parfait, place the chocolate in a heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir until completely melted then remove from the heat and set aside. Meanwhile, place the egg yolks, sugar and salt in a clean, heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk constantly until the mixture becomes thick and pale (around 65C on a digital thermometer if you have one). Whisking constantly, slowly pour the egg yolk mixture over the melted chocolate. Don’t worry if it clumps up or seizes initially. Just keep whisking until the mixture is smooth. Place the cream in a bowl and, with an electric or hand whisk, whisk the cream to medium stiff peaks. Fold this into the chocolate mixture in three parts until smooth.Line a 900g/2lb loaf tin with clingfilm and pour the chocolate mixture in. Freeze for 6 hours. Alternatively, pour the mixture into silicon popsicle moulds. Place wooden popsicle sticks into the base and then freeze for 6 hours.To make the chocolate glaze, combine the chocolate, oil and chopped nuts in a heatproof glass bowl. Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir constantly until everything has melted, then remove the bowl from the pan. Leave the chocolate glaze to cool to about 40C and then pour into a tall, thin glass. You want a glass that is deep enough to dunk the entire popsicle in. Pop the popsicles out of the silicon moulds and work quickly to dunk them into the chocolate glaze. Dangle the popsicle over the glass until the excess coating stops dripping, then flip it upright and place on a baking tray lined with a silicon mat until ready to serve. To make the chocolate parfait, place the chocolate in a heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir until completely melted then remove from the heat and set aside. To make the chocolate parfait, place the chocolate in a heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir until completely melted then remove from the heat and set aside. Meanwhile, place the egg yolks, sugar and salt in a clean, heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk constantly until the mixture becomes thick and pale (around 65C on a digital thermometer if you have one). Whisking constantly, slowly pour the egg yolk mixture over the melted chocolate. Don’t worry if it clumps up or seizes initially. Just keep whisking until the mixture is smooth. Meanwhile, place the egg yolks, sugar and salt in a clean, heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk constantly until the mixture becomes thick and pale (around 65C on a digital thermometer if you have one). Whisking constantly, slowly pour the egg yolk mixture over the melted chocolate. Don’t worry if it clumps up or seizes initially. Just keep whisking until the mixture is smooth. Place the cream in a bowl and, with an electric or hand whisk, whisk the cream to medium stiff peaks. Fold this into the chocolate mixture in three parts until smooth. Place the cream in a bowl and, with an electric or hand whisk, whisk the cream to medium stiff peaks. Fold this into the chocolate mixture in three parts until smooth. Line a 900g/2lb loaf tin with clingfilm and pour the chocolate mixture in. Freeze for 6 hours. Alternatively, pour the mixture into silicon popsicle moulds. Place wooden popsicle sticks into the base and then freeze for 6 hours. Line a 900g/2lb loaf tin with clingfilm and pour the chocolate mixture in. Freeze for 6 hours. Alternatively, pour the mixture into silicon popsicle moulds. Place wooden popsicle sticks into the base and then freeze for 6 hours. To make the chocolate glaze, combine the chocolate, oil and chopped nuts in a heatproof glass bowl. Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir constantly until everything has melted, then remove the bowl from the pan. Leave the chocolate glaze to cool to about 40C and then pour into a tall, thin glass. You want a glass that is deep enough to dunk the entire popsicle in. Pop the popsicles out of the silicon moulds and work quickly to dunk them into the chocolate glaze. Dangle the popsicle over the glass until the excess coating stops dripping, then flip it upright and place on a baking tray lined with a silicon mat until ready to serve. To make the chocolate glaze, combine the chocolate, oil and chopped nuts in a heatproof glass bowl. Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir constantly until everything has melted, then remove the bowl from the pan. Leave the chocolate glaze to cool to about 40C and then pour into a tall, thin glass. You want a glass that is deep enough to dunk the entire popsicle in. Pop the popsicles out of the silicon moulds and work quickly to dunk them into the chocolate glaze. Dangle the popsicle over the glass until the excess coating stops dripping, then flip it upright and place on a baking tray lined with a silicon mat until ready to serve. | {
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"title": "Frozen chocolate parfait recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings This chocolate parfait can be made as a whole dessert in a loaf tin or individually as popsicles using popsicle moulds and wooden sticks. 125g/4½oz dark chocolate, minimum 70% cocoa solids150g/5½oz free-range egg yolks130g/4½oz caster sugarpinch sea salt flakes375g/13oz double cream 125g/4½oz dark chocolate, minimum 70% cocoa solids 150g/5½oz free-range egg yolks 130g/4½oz caster sugar pinch sea salt flakes 375g/13oz double cream 400g/14oz dark chocolate, minimum 55% cocoa solids50g/1¾oz neutral-flavoured oil, such as rapeseed40g/1½oz chopped hazelnuts 400g/14oz dark chocolate, minimum 55% cocoa solids 50g/1¾oz neutral-flavoured oil, such as rapeseed 40g/1½oz chopped hazelnuts Method To make the chocolate parfait, place the chocolate in a heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir until completely melted then remove from the heat and set aside. Meanwhile, place the egg yolks, sugar and salt in a clean, heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk constantly until the mixture becomes thick and pale (around 65C on a digital thermometer if you have one). Whisking constantly, slowly pour the egg yolk mixture over the melted chocolate. Don’t worry if it clumps up or seizes initially. Just keep whisking until the mixture is smooth. Place the cream in a bowl and, with an electric or hand whisk, whisk the cream to medium stiff peaks. Fold this into the chocolate mixture in three parts until smooth.Line a 900g/2lb loaf tin with clingfilm and pour the chocolate mixture in. Freeze for 6 hours. Alternatively, pour the mixture into silicon popsicle moulds. Place wooden popsicle sticks into the base and then freeze for 6 hours.To make the chocolate glaze, combine the chocolate, oil and chopped nuts in a heatproof glass bowl. Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir constantly until everything has melted, then remove the bowl from the pan. Leave the chocolate glaze to cool to about 40C and then pour into a tall, thin glass. You want a glass that is deep enough to dunk the entire popsicle in. Pop the popsicles out of the silicon moulds and work quickly to dunk them into the chocolate glaze. Dangle the popsicle over the glass until the excess coating stops dripping, then flip it upright and place on a baking tray lined with a silicon mat until ready to serve. To make the chocolate parfait, place the chocolate in a heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir until completely melted then remove from the heat and set aside. To make the chocolate parfait, place the chocolate in a heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir until completely melted then remove from the heat and set aside. Meanwhile, place the egg yolks, sugar and salt in a clean, heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk constantly until the mixture becomes thick and pale (around 65C on a digital thermometer if you have one). Whisking constantly, slowly pour the egg yolk mixture over the melted chocolate. Don’t worry if it clumps up or seizes initially. Just keep whisking until the mixture is smooth. Meanwhile, place the egg yolks, sugar and salt in a clean, heatproof glass bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Whisk constantly until the mixture becomes thick and pale (around 65C on a digital thermometer if you have one). Whisking constantly, slowly pour the egg yolk mixture over the melted chocolate. Don’t worry if it clumps up or seizes initially. Just keep whisking until the mixture is smooth. Place the cream in a bowl and, with an electric or hand whisk, whisk the cream to medium stiff peaks. Fold this into the chocolate mixture in three parts until smooth. Place the cream in a bowl and, with an electric or hand whisk, whisk the cream to medium stiff peaks. Fold this into the chocolate mixture in three parts until smooth. Line a 900g/2lb loaf tin with clingfilm and pour the chocolate mixture in. Freeze for 6 hours. Alternatively, pour the mixture into silicon popsicle moulds. Place wooden popsicle sticks into the base and then freeze for 6 hours. Line a 900g/2lb loaf tin with clingfilm and pour the chocolate mixture in. Freeze for 6 hours. Alternatively, pour the mixture into silicon popsicle moulds. Place wooden popsicle sticks into the base and then freeze for 6 hours. To make the chocolate glaze, combine the chocolate, oil and chopped nuts in a heatproof glass bowl. Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir constantly until everything has melted, then remove the bowl from the pan. Leave the chocolate glaze to cool to about 40C and then pour into a tall, thin glass. You want a glass that is deep enough to dunk the entire popsicle in. Pop the popsicles out of the silicon moulds and work quickly to dunk them into the chocolate glaze. Dangle the popsicle over the glass until the excess coating stops dripping, then flip it upright and place on a baking tray lined with a silicon mat until ready to serve. To make the chocolate glaze, combine the chocolate, oil and chopped nuts in a heatproof glass bowl. Place the bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir constantly until everything has melted, then remove the bowl from the pan. Leave the chocolate glaze to cool to about 40C and then pour into a tall, thin glass. You want a glass that is deep enough to dunk the entire popsicle in. Pop the popsicles out of the silicon moulds and work quickly to dunk them into the chocolate glaze. Dangle the popsicle over the glass until the excess coating stops dripping, then flip it upright and place on a baking tray lined with a silicon mat until ready to serve."
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} | 7b37d14cc6e49f611cb4b9ee1213542a1d29789c2b1497e2d023227ca542f927 | Sautéed caramelised fennel recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sauteedcaramelisedfe_67187_16x9.jpg This simple fennel recipe emphasises the fantastic flavour of a much maligned vegetable and transforms it into a sweet, silky side dish. 4 medium-sized heads fennel25g/1oz butter1 rounded tsp granulated sugar275ml/10fl oz medium cider55ml/2fl oz cider vinegarsalt 4 medium-sized heads fennel 25g/1oz butter 1 rounded tsp granulated sugar 275ml/10fl oz medium cider 55ml/2fl oz cider vinegar salt Method To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish. Now trim off the green shoot by cutting diagonally to make a V-shape. Then slice off the root part at the other end, keeping the bulb intact, and remove any tough or brown outer layers, then slice across each bulb to cut it in half.Then place the fennel in a fan steamer set in the saucepan with 2.5cm/1in of boiling water under it. Cover and steam for 10 minutes, then remove them from the steamer, throw out the water, wipe the inside of the pan with kitchen paper and return it to the heat.Next melt the butter and sugar in the saucepan and when it starts to foam, stir it around the pan until the sugar dissolves, then add the fennel, cut side down. Keeping the heat fairly high, brown it for five minutes, then turn the pieces over and brown them on the other side for another three minutes.Now combine the cider, cider vinegar and a little salt, and pour this into the pan; then, keeping the cut-side of the fennel facing upwards, cover with a lid and simmer gently for 20 minutes. After that turn the fennel over again. Then continue to cook for a further 20-25 minutes (this time uncovered). Watch carefully during the last 10 minutes and test to see if it is cooked by inserting a skewer.When the fennel is tender enough, raise the heat so that the remaining juices reduce to a glaze. Shake the pan carefully to give an even covering of the caramel glaze. Now transfer the whole lot to a warm serving dish with the cut surfaces upwards and scatter with the chopped fennel fronds as a garnish. To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish. Now trim off the green shoot by cutting diagonally to make a V-shape. Then slice off the root part at the other end, keeping the bulb intact, and remove any tough or brown outer layers, then slice across each bulb to cut it in half. To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish. Now trim off the green shoot by cutting diagonally to make a V-shape. Then slice off the root part at the other end, keeping the bulb intact, and remove any tough or brown outer layers, then slice across each bulb to cut it in half. Then place the fennel in a fan steamer set in the saucepan with 2.5cm/1in of boiling water under it. Cover and steam for 10 minutes, then remove them from the steamer, throw out the water, wipe the inside of the pan with kitchen paper and return it to the heat. Then place the fennel in a fan steamer set in the saucepan with 2.5cm/1in of boiling water under it. Cover and steam for 10 minutes, then remove them from the steamer, throw out the water, wipe the inside of the pan with kitchen paper and return it to the heat. Next melt the butter and sugar in the saucepan and when it starts to foam, stir it around the pan until the sugar dissolves, then add the fennel, cut side down. Keeping the heat fairly high, brown it for five minutes, then turn the pieces over and brown them on the other side for another three minutes. Next melt the butter and sugar in the saucepan and when it starts to foam, stir it around the pan until the sugar dissolves, then add the fennel, cut side down. Keeping the heat fairly high, brown it for five minutes, then turn the pieces over and brown them on the other side for another three minutes. Now combine the cider, cider vinegar and a little salt, and pour this into the pan; then, keeping the cut-side of the fennel facing upwards, cover with a lid and simmer gently for 20 minutes. After that turn the fennel over again. Then continue to cook for a further 20-25 minutes (this time uncovered). Watch carefully during the last 10 minutes and test to see if it is cooked by inserting a skewer. Now combine the cider, cider vinegar and a little salt, and pour this into the pan; then, keeping the cut-side of the fennel facing upwards, cover with a lid and simmer gently for 20 minutes. After that turn the fennel over again. Then continue to cook for a further 20-25 minutes (this time uncovered). Watch carefully during the last 10 minutes and test to see if it is cooked by inserting a skewer. When the fennel is tender enough, raise the heat so that the remaining juices reduce to a glaze. Shake the pan carefully to give an even covering of the caramel glaze. Now transfer the whole lot to a warm serving dish with the cut surfaces upwards and scatter with the chopped fennel fronds as a garnish. When the fennel is tender enough, raise the heat so that the remaining juices reduce to a glaze. Shake the pan carefully to give an even covering of the caramel glaze. Now transfer the whole lot to a warm serving dish with the cut surfaces upwards and scatter with the chopped fennel fronds as a garnish. Recipe tips Equipment and preparation: You will need a wide saucepan with a lid, about 23-25.5cm/9-10in in diameter, into which the trimmed fennel will fit snugly. | {
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"title": "Sautéed caramelised fennel recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sauteedcaramelisedfe_67187_16x9.jpg This simple fennel recipe emphasises the fantastic flavour of a much maligned vegetable and transforms it into a sweet, silky side dish. 4 medium-sized heads fennel25g/1oz butter1 rounded tsp granulated sugar275ml/10fl oz medium cider55ml/2fl oz cider vinegarsalt 4 medium-sized heads fennel 25g/1oz butter 1 rounded tsp granulated sugar 275ml/10fl oz medium cider 55ml/2fl oz cider vinegar salt Method To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish. Now trim off the green shoot by cutting diagonally to make a V-shape. Then slice off the root part at the other end, keeping the bulb intact, and remove any tough or brown outer layers, then slice across each bulb to cut it in half.Then place the fennel in a fan steamer set in the saucepan with 2.5cm/1in of boiling water under it. Cover and steam for 10 minutes, then remove them from the steamer, throw out the water, wipe the inside of the pan with kitchen paper and return it to the heat.Next melt the butter and sugar in the saucepan and when it starts to foam, stir it around the pan until the sugar dissolves, then add the fennel, cut side down. Keeping the heat fairly high, brown it for five minutes, then turn the pieces over and brown them on the other side for another three minutes.Now combine the cider, cider vinegar and a little salt, and pour this into the pan; then, keeping the cut-side of the fennel facing upwards, cover with a lid and simmer gently for 20 minutes. After that turn the fennel over again. Then continue to cook for a further 20-25 minutes (this time uncovered). Watch carefully during the last 10 minutes and test to see if it is cooked by inserting a skewer.When the fennel is tender enough, raise the heat so that the remaining juices reduce to a glaze. Shake the pan carefully to give an even covering of the caramel glaze. Now transfer the whole lot to a warm serving dish with the cut surfaces upwards and scatter with the chopped fennel fronds as a garnish. To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish. Now trim off the green shoot by cutting diagonally to make a V-shape. Then slice off the root part at the other end, keeping the bulb intact, and remove any tough or brown outer layers, then slice across each bulb to cut it in half. To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish. Now trim off the green shoot by cutting diagonally to make a V-shape. Then slice off the root part at the other end, keeping the bulb intact, and remove any tough or brown outer layers, then slice across each bulb to cut it in half. Then place the fennel in a fan steamer set in the saucepan with 2.5cm/1in of boiling water under it. Cover and steam for 10 minutes, then remove them from the steamer, throw out the water, wipe the inside of the pan with kitchen paper and return it to the heat. Then place the fennel in a fan steamer set in the saucepan with 2.5cm/1in of boiling water under it. Cover and steam for 10 minutes, then remove them from the steamer, throw out the water, wipe the inside of the pan with kitchen paper and return it to the heat. Next melt the butter and sugar in the saucepan and when it starts to foam, stir it around the pan until the sugar dissolves, then add the fennel, cut side down. Keeping the heat fairly high, brown it for five minutes, then turn the pieces over and brown them on the other side for another three minutes. Next melt the butter and sugar in the saucepan and when it starts to foam, stir it around the pan until the sugar dissolves, then add the fennel, cut side down. Keeping the heat fairly high, brown it for five minutes, then turn the pieces over and brown them on the other side for another three minutes. Now combine the cider, cider vinegar and a little salt, and pour this into the pan; then, keeping the cut-side of the fennel facing upwards, cover with a lid and simmer gently for 20 minutes. After that turn the fennel over again. Then continue to cook for a further 20-25 minutes (this time uncovered). Watch carefully during the last 10 minutes and test to see if it is cooked by inserting a skewer. Now combine the cider, cider vinegar and a little salt, and pour this into the pan; then, keeping the cut-side of the fennel facing upwards, cover with a lid and simmer gently for 20 minutes. After that turn the fennel over again. Then continue to cook for a further 20-25 minutes (this time uncovered). Watch carefully during the last 10 minutes and test to see if it is cooked by inserting a skewer. When the fennel is tender enough, raise the heat so that the remaining juices reduce to a glaze. Shake the pan carefully to give an even covering of the caramel glaze. Now transfer the whole lot to a warm serving dish with the cut surfaces upwards and scatter with the chopped fennel fronds as a garnish. When the fennel is tender enough, raise the heat so that the remaining juices reduce to a glaze. Shake the pan carefully to give an even covering of the caramel glaze. Now transfer the whole lot to a warm serving dish with the cut surfaces upwards and scatter with the chopped fennel fronds as a garnish. Recipe tips Equipment and preparation: You will need a wide saucepan with a lid, about 23-25.5cm/9-10in in diameter, into which the trimmed fennel will fit snugly."
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} | 5552e7539e2554b35b7294e68443f3df5b330b50df109e6f8163796af458b268 | Ginger, apple and fennel shots recipe
An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_apple_shots_46349_16x9.jpg A fresh and zingy soft drink that can be served as a mock slammer shot with salt and lime. Each serving (excluding lime and salt) provides 25 kcal, 0g protein, 5.7g carbohydrate (of which 5.1g sugars), 0g fat (of which 0g saturates), 0.6g fibre and 0g salt. 1 chunky thumb-sized piece root ginger, peeled ½ small fennel bulb, sliced300ml/10fl oz cloudy apple juice salt, to taste (optional)2 limes, cut into wedges (optional) 1 chunky thumb-sized piece root ginger, peeled ½ small fennel bulb, sliced 300ml/10fl oz cloudy apple juice salt, to taste (optional) 2 limes, cut into wedges (optional) Method Blend the ginger, fennel and apple juice in a smoothie blender until smooth. Pass through a sieve, pressing with the back of a spoon, and pour into shot glasses. This is best served with salt and lime. Blend the ginger, fennel and apple juice in a smoothie blender until smooth. Blend the ginger, fennel and apple juice in a smoothie blender until smooth. Pass through a sieve, pressing with the back of a spoon, and pour into shot glasses. This is best served with salt and lime. Pass through a sieve, pressing with the back of a spoon, and pour into shot glasses. This is best served with salt and lime. | {
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"title": "Ginger, apple and fennel shots recipe",
"content": "An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_apple_shots_46349_16x9.jpg A fresh and zingy soft drink that can be served as a mock slammer shot with salt and lime. Each serving (excluding lime and salt) provides 25 kcal, 0g protein, 5.7g carbohydrate (of which 5.1g sugars), 0g fat (of which 0g saturates), 0.6g fibre and 0g salt. 1 chunky thumb-sized piece root ginger, peeled ½ small fennel bulb, sliced300ml/10fl oz cloudy apple juice salt, to taste (optional)2 limes, cut into wedges (optional) 1 chunky thumb-sized piece root ginger, peeled ½ small fennel bulb, sliced 300ml/10fl oz cloudy apple juice salt, to taste (optional) 2 limes, cut into wedges (optional) Method Blend the ginger, fennel and apple juice in a smoothie blender until smooth. Pass through a sieve, pressing with the back of a spoon, and pour into shot glasses. This is best served with salt and lime. Blend the ginger, fennel and apple juice in a smoothie blender until smooth. Blend the ginger, fennel and apple juice in a smoothie blender until smooth. Pass through a sieve, pressing with the back of a spoon, and pour into shot glasses. This is best served with salt and lime. Pass through a sieve, pressing with the back of a spoon, and pour into shot glasses. This is best served with salt and lime."
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} | 4da6b98186da4954892a2aa4b8ecfcbfb24e9b2f763ce7a55df6e228ffa24e05 | Crab and fennel risotto recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_and_fennel_risotto_17040_16x9.jpg This light crab and fennel risotto is made extra special with the addition of a homemade acid butter. 1 onion, finely chopped100ml/3½fl oz white wine 100ml/3½fl oz white wine vinegar 200g/7oz butter, at room temperature and cut into pieces 1 onion, finely chopped 100ml/3½fl oz white wine 100ml/3½fl oz white wine vinegar 200g/7oz butter, at room temperature and cut into pieces 2 tbsp olive oil 1 fennel bulb, trimmed and chopped1 garlic clove, smashed300g/10½oz carnaroli risotto rice 800ml–1 litre/1½–1¾ pint fish stock 250g/9oz white crabmeat, picked100g/3½oz brown crabmeat, picked120g/4¼oz acid butter (see above)50ml/2fl oz double cream, whipped1 tbsp grated Parmesan 1 lemon, juice only 1 tbsp chopped fresh tarragon salt and freshly ground black pepper 2 tbsp olive oil 1 fennel bulb, trimmed and chopped 1 garlic clove, smashed 300g/10½oz carnaroli risotto rice 800ml–1 litre/1½–1¾ pint fish stock 250g/9oz white crabmeat, picked 100g/3½oz brown crabmeat, picked 120g/4¼oz acid butter (see above) 50ml/2fl oz double cream, whipped 1 tbsp grated Parmesan 1 lemon, juice only 1 tbsp chopped fresh tarragon salt and freshly ground black pepper Method To make the acid butter, add the onion, white wine and white wine vinegar to a saucepan on a medium heat. Reduce until the onion has totally absorbed the liquids.Whisk in the butter. Pass through a sieve and leave to cool until just firm. Shape into a log, wrap in clingfilm and chill in the fridge until needed. To make the risotto, heat the oil in a frying pan and fry the fennel and garlic well for 5–8 minutes. Add the rice and stir to coat in the oil. Then add a ladleful of hot stock at a time, stirring until fully absorbed before adding the next one. Once the rice is cooked to your liking, stir in the crabmeat, then the acid butter, cream and Parmesan.Season with salt and pepper and add the lemon juice. To serve, stir in the tarragon and divide between warmed bowls. To make the acid butter, add the onion, white wine and white wine vinegar to a saucepan on a medium heat. Reduce until the onion has totally absorbed the liquids. To make the acid butter, add the onion, white wine and white wine vinegar to a saucepan on a medium heat. Reduce until the onion has totally absorbed the liquids. Whisk in the butter. Pass through a sieve and leave to cool until just firm. Shape into a log, wrap in clingfilm and chill in the fridge until needed. Whisk in the butter. Pass through a sieve and leave to cool until just firm. Shape into a log, wrap in clingfilm and chill in the fridge until needed. To make the risotto, heat the oil in a frying pan and fry the fennel and garlic well for 5–8 minutes. To make the risotto, heat the oil in a frying pan and fry the fennel and garlic well for 5–8 minutes. Add the rice and stir to coat in the oil. Then add a ladleful of hot stock at a time, stirring until fully absorbed before adding the next one. Add the rice and stir to coat in the oil. Then add a ladleful of hot stock at a time, stirring until fully absorbed before adding the next one. Once the rice is cooked to your liking, stir in the crabmeat, then the acid butter, cream and Parmesan. Once the rice is cooked to your liking, stir in the crabmeat, then the acid butter, cream and Parmesan. Season with salt and pepper and add the lemon juice. Season with salt and pepper and add the lemon juice. To serve, stir in the tarragon and divide between warmed bowls. To serve, stir in the tarragon and divide between warmed bowls. Recipe tips If you'd like to make your risotto ahead of time – get to the stage where you've added half of the hot stock to your rice then cook for 12 minutes and tip onto a tray to cool. Chill in the fridge until ready to finish. When ready to serve, continue to add stock to the rice until cooked to your liking. Any leftover acid butter can be stored in the fridge for 1 month. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crab_and_fennel_risotto_17040_16x9.jpg This light crab and fennel risotto is made extra special with the addition of a homemade acid butter. 1 onion, finely chopped100ml/3½fl oz white wine 100ml/3½fl oz white wine vinegar 200g/7oz butter, at room temperature and cut into pieces 1 onion, finely chopped 100ml/3½fl oz white wine 100ml/3½fl oz white wine vinegar 200g/7oz butter, at room temperature and cut into pieces 2 tbsp olive oil 1 fennel bulb, trimmed and chopped1 garlic clove, smashed300g/10½oz carnaroli risotto rice 800ml–1 litre/1½–1¾ pint fish stock 250g/9oz white crabmeat, picked100g/3½oz brown crabmeat, picked120g/4¼oz acid butter (see above)50ml/2fl oz double cream, whipped1 tbsp grated Parmesan 1 lemon, juice only 1 tbsp chopped fresh tarragon salt and freshly ground black pepper 2 tbsp olive oil 1 fennel bulb, trimmed and chopped 1 garlic clove, smashed 300g/10½oz carnaroli risotto rice 800ml–1 litre/1½–1¾ pint fish stock 250g/9oz white crabmeat, picked 100g/3½oz brown crabmeat, picked 120g/4¼oz acid butter (see above) 50ml/2fl oz double cream, whipped 1 tbsp grated Parmesan 1 lemon, juice only 1 tbsp chopped fresh tarragon salt and freshly ground black pepper Method To make the acid butter, add the onion, white wine and white wine vinegar to a saucepan on a medium heat. Reduce until the onion has totally absorbed the liquids.Whisk in the butter. Pass through a sieve and leave to cool until just firm. Shape into a log, wrap in clingfilm and chill in the fridge until needed. To make the risotto, heat the oil in a frying pan and fry the fennel and garlic well for 5–8 minutes. Add the rice and stir to coat in the oil. Then add a ladleful of hot stock at a time, stirring until fully absorbed before adding the next one. Once the rice is cooked to your liking, stir in the crabmeat, then the acid butter, cream and Parmesan.Season with salt and pepper and add the lemon juice. To serve, stir in the tarragon and divide between warmed bowls. To make the acid butter, add the onion, white wine and white wine vinegar to a saucepan on a medium heat. Reduce until the onion has totally absorbed the liquids. To make the acid butter, add the onion, white wine and white wine vinegar to a saucepan on a medium heat. Reduce until the onion has totally absorbed the liquids. Whisk in the butter. Pass through a sieve and leave to cool until just firm. Shape into a log, wrap in clingfilm and chill in the fridge until needed. Whisk in the butter. Pass through a sieve and leave to cool until just firm. Shape into a log, wrap in clingfilm and chill in the fridge until needed. To make the risotto, heat the oil in a frying pan and fry the fennel and garlic well for 5–8 minutes. To make the risotto, heat the oil in a frying pan and fry the fennel and garlic well for 5–8 minutes. Add the rice and stir to coat in the oil. Then add a ladleful of hot stock at a time, stirring until fully absorbed before adding the next one. Add the rice and stir to coat in the oil. Then add a ladleful of hot stock at a time, stirring until fully absorbed before adding the next one. Once the rice is cooked to your liking, stir in the crabmeat, then the acid butter, cream and Parmesan. Once the rice is cooked to your liking, stir in the crabmeat, then the acid butter, cream and Parmesan. Season with salt and pepper and add the lemon juice. Season with salt and pepper and add the lemon juice. To serve, stir in the tarragon and divide between warmed bowls. To serve, stir in the tarragon and divide between warmed bowls. Recipe tips If you'd like to make your risotto ahead of time – get to the stage where you've added half of the hot stock to your rice then cook for 12 minutes and tip onto a tray to cool. Chill in the fridge until ready to finish. When ready to serve, continue to add stock to the rice until cooked to your liking. Any leftover acid butter can be stored in the fridge for 1 month."
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} | 46014c8a35386971ca93f97fa62ec57ecafb6fcc7ab5826593df661b7f454ad4 | Brownies two ways recipe
An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brownies_two_ways_35930_16x9.jpg This recipe gives you two options for preparing delicious chocolate brownies – either as a traditional brownie or as softer brownie "dough" baked in a skillet. Either is brilliant served with vanilla ice cream. 125g/4½oz unsalted butter 75g/2¾oz dark chocolate, minimum 70% cocoa solids, broken into pieces250g/9oz caster sugar ½ tsp vanilla extract75g/2¾oz plain flour½ tsp baking powder2 free-range eggsvanilla ice cream, to serve 125g/4½oz unsalted butter 75g/2¾oz dark chocolate, minimum 70% cocoa solids, broken into pieces 250g/9oz caster sugar ½ tsp vanilla extract 75g/2¾oz plain flour ½ tsp baking powder 2 free-range eggs vanilla ice cream, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter slowly in a glass bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water below.Add the chocolate to the bowl and melt until there is a glossy mixture. Remove from the heat. Add the sugar and vanilla to the bowl and mix thoroughly. Add the flour and baking powder and mix into the wet ingredients. Whisk the eggs together in a bowl for a few minutes until light and fluffy. Carefully fold through the chocolate mixture, trying to keep as much air in as possible. There are then two possible options for using the batter to make two styles of brownie. To make a brownie traybake, line a 20cm/8in square cake tin with baking paper. Pour the batter into the tin and bake for 35 minutes. Leave to cool then slice into nine equal pieces and serve. To make a soft brownie dough, pour the batter into a 20cm/8in ovenproof frying pan. Bake for 25 minutes. If preferred, top with a few scoops of good quality vanilla ice cream, at the table, family-style. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter slowly in a glass bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water below. Melt the butter slowly in a glass bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water below. Add the chocolate to the bowl and melt until there is a glossy mixture. Remove from the heat. Add the chocolate to the bowl and melt until there is a glossy mixture. Remove from the heat. Add the sugar and vanilla to the bowl and mix thoroughly. Add the sugar and vanilla to the bowl and mix thoroughly. Add the flour and baking powder and mix into the wet ingredients. Add the flour and baking powder and mix into the wet ingredients. Whisk the eggs together in a bowl for a few minutes until light and fluffy. Carefully fold through the chocolate mixture, trying to keep as much air in as possible. Whisk the eggs together in a bowl for a few minutes until light and fluffy. Carefully fold through the chocolate mixture, trying to keep as much air in as possible. There are then two possible options for using the batter to make two styles of brownie. There are then two possible options for using the batter to make two styles of brownie. To make a brownie traybake, line a 20cm/8in square cake tin with baking paper. Pour the batter into the tin and bake for 35 minutes. To make a brownie traybake, line a 20cm/8in square cake tin with baking paper. Pour the batter into the tin and bake for 35 minutes. Leave to cool then slice into nine equal pieces and serve. Leave to cool then slice into nine equal pieces and serve. To make a soft brownie dough, pour the batter into a 20cm/8in ovenproof frying pan. Bake for 25 minutes. If preferred, top with a few scoops of good quality vanilla ice cream, at the table, family-style. To make a soft brownie dough, pour the batter into a 20cm/8in ovenproof frying pan. Bake for 25 minutes. If preferred, top with a few scoops of good quality vanilla ice cream, at the table, family-style. | {
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"content": "An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brownies_two_ways_35930_16x9.jpg This recipe gives you two options for preparing delicious chocolate brownies – either as a traditional brownie or as softer brownie \"dough\" baked in a skillet. Either is brilliant served with vanilla ice cream. 125g/4½oz unsalted butter 75g/2¾oz dark chocolate, minimum 70% cocoa solids, broken into pieces250g/9oz caster sugar ½ tsp vanilla extract75g/2¾oz plain flour½ tsp baking powder2 free-range eggsvanilla ice cream, to serve 125g/4½oz unsalted butter 75g/2¾oz dark chocolate, minimum 70% cocoa solids, broken into pieces 250g/9oz caster sugar ½ tsp vanilla extract 75g/2¾oz plain flour ½ tsp baking powder 2 free-range eggs vanilla ice cream, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter slowly in a glass bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water below.Add the chocolate to the bowl and melt until there is a glossy mixture. Remove from the heat. Add the sugar and vanilla to the bowl and mix thoroughly. Add the flour and baking powder and mix into the wet ingredients. Whisk the eggs together in a bowl for a few minutes until light and fluffy. Carefully fold through the chocolate mixture, trying to keep as much air in as possible. There are then two possible options for using the batter to make two styles of brownie. To make a brownie traybake, line a 20cm/8in square cake tin with baking paper. Pour the batter into the tin and bake for 35 minutes. Leave to cool then slice into nine equal pieces and serve. To make a soft brownie dough, pour the batter into a 20cm/8in ovenproof frying pan. Bake for 25 minutes. If preferred, top with a few scoops of good quality vanilla ice cream, at the table, family-style. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Melt the butter slowly in a glass bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water below. Melt the butter slowly in a glass bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water below. Add the chocolate to the bowl and melt until there is a glossy mixture. Remove from the heat. Add the chocolate to the bowl and melt until there is a glossy mixture. Remove from the heat. Add the sugar and vanilla to the bowl and mix thoroughly. Add the sugar and vanilla to the bowl and mix thoroughly. Add the flour and baking powder and mix into the wet ingredients. Add the flour and baking powder and mix into the wet ingredients. Whisk the eggs together in a bowl for a few minutes until light and fluffy. Carefully fold through the chocolate mixture, trying to keep as much air in as possible. Whisk the eggs together in a bowl for a few minutes until light and fluffy. Carefully fold through the chocolate mixture, trying to keep as much air in as possible. There are then two possible options for using the batter to make two styles of brownie. There are then two possible options for using the batter to make two styles of brownie. To make a brownie traybake, line a 20cm/8in square cake tin with baking paper. Pour the batter into the tin and bake for 35 minutes. To make a brownie traybake, line a 20cm/8in square cake tin with baking paper. Pour the batter into the tin and bake for 35 minutes. Leave to cool then slice into nine equal pieces and serve. Leave to cool then slice into nine equal pieces and serve. To make a soft brownie dough, pour the batter into a 20cm/8in ovenproof frying pan. Bake for 25 minutes. If preferred, top with a few scoops of good quality vanilla ice cream, at the table, family-style. To make a soft brownie dough, pour the batter into a 20cm/8in ovenproof frying pan. Bake for 25 minutes. If preferred, top with a few scoops of good quality vanilla ice cream, at the table, family-style."
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} | 433f164386a4c37eacd049be7c90d01e0a0005b575fb89b040af5fe88d2f1a2c | Herb and ricotta ravioli with buttered leeks recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/herb_and_ricotta_ravioli_66939_16x9.jpg Homemade pasta tastes so fresh and delicious that it’s worth getting the pasta machine out for! 350g/12oz ‘00’ flour50g/1¾oz fine semolina, plus extra for dusting2 free-range eggs4 free-range egg yolkssalt40g/1½ oz freshly grated Parmesan, to serve (optional) 350g/12oz ‘00’ flour 50g/1¾oz fine semolina, plus extra for dusting 2 free-range eggs 4 free-range egg yolks salt 40g/1½ oz freshly grated Parmesan, to serve (optional) 375g/13oz ricotta75g/2¾oz freshly grated Parmesan1 tsp fresh basil, marjoram or flatleaf parsley, chopped1 free-range egg 1 free-range egg yolk60ml/4 tbsp double creamsalt and freshly ground black pepper 375g/13oz ricotta 75g/2¾oz freshly grated Parmesan 1 tsp fresh basil, marjoram or flatleaf parsley, chopped 1 free-range egg 1 free-range egg yolk 60ml/4 tbsp double cream salt and freshly ground black pepper 2 tbsp olive oil50g/1¾oz unsalted butter2 leeks, trimmed and sliced1/4 tsp fresh nutmeg, grated 2 tbsp olive oil 50g/1¾oz unsalted butter 2 leeks, trimmed and sliced 1/4 tsp fresh nutmeg, grated Method To make the pasta dough, blend all of the ingredients in a food processor to bring together. Remove from the processor and knead well on a surface lightly dusted with semolina for at least 5 minutes. Bring into a ball and wrap tightly in cling film. Chill the dough in the fridge for at least 30 minutes.To make the filling, mix the ricotta, Parmesan and herbs together in a large bowl. Transfer half of this mixture to a food processor and blend with the egg and egg yolk. Mix in the cream. Mix the creamy ricotta mixture with the rest of the ricotta mixture in a large bowl. Season with salt and pepper and set aside.Roll the pasta thinly into sheets using a pasta machine, or a rolling pin on a surface lightly dusted with semolina. Spoon 2 teaspoons of the ricotta filling onto a pasta sheet and lay another sheet on top. Press down well, avoiding any air pockets. Cut into 6–7cm/2½–2¾in ravioli squares and dust with some semolina to avoid sticking.To make the leeks, heat the oil and butter in a frying pan and fry the leeks for around 15 minutes, or until softened but without colour. Add the nutmeg.Cook the ravioli in a saucepan of boiling salted water for a 2–3 minutes. Serve the ravioli with the leeks and grate over more Parmesan, if using. To make the pasta dough, blend all of the ingredients in a food processor to bring together. Remove from the processor and knead well on a surface lightly dusted with semolina for at least 5 minutes. Bring into a ball and wrap tightly in cling film. To make the pasta dough, blend all of the ingredients in a food processor to bring together. Remove from the processor and knead well on a surface lightly dusted with semolina for at least 5 minutes. Bring into a ball and wrap tightly in cling film. Chill the dough in the fridge for at least 30 minutes. Chill the dough in the fridge for at least 30 minutes. To make the filling, mix the ricotta, Parmesan and herbs together in a large bowl. To make the filling, mix the ricotta, Parmesan and herbs together in a large bowl. Transfer half of this mixture to a food processor and blend with the egg and egg yolk. Mix in the cream. Transfer half of this mixture to a food processor and blend with the egg and egg yolk. Mix in the cream. Mix the creamy ricotta mixture with the rest of the ricotta mixture in a large bowl. Season with salt and pepper and set aside. Mix the creamy ricotta mixture with the rest of the ricotta mixture in a large bowl. Season with salt and pepper and set aside. Roll the pasta thinly into sheets using a pasta machine, or a rolling pin on a surface lightly dusted with semolina. Roll the pasta thinly into sheets using a pasta machine, or a rolling pin on a surface lightly dusted with semolina. Spoon 2 teaspoons of the ricotta filling onto a pasta sheet and lay another sheet on top. Press down well, avoiding any air pockets. Cut into 6–7cm/2½–2¾in ravioli squares and dust with some semolina to avoid sticking. Spoon 2 teaspoons of the ricotta filling onto a pasta sheet and lay another sheet on top. Press down well, avoiding any air pockets. Cut into 6–7cm/2½–2¾in ravioli squares and dust with some semolina to avoid sticking. To make the leeks, heat the oil and butter in a frying pan and fry the leeks for around 15 minutes, or until softened but without colour. Add the nutmeg. To make the leeks, heat the oil and butter in a frying pan and fry the leeks for around 15 minutes, or until softened but without colour. Add the nutmeg. Cook the ravioli in a saucepan of boiling salted water for a 2–3 minutes. Cook the ravioli in a saucepan of boiling salted water for a 2–3 minutes. Serve the ravioli with the leeks and grate over more Parmesan, if using. Serve the ravioli with the leeks and grate over more Parmesan, if using. | {
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"title": "Herb and ricotta ravioli with buttered leeks 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/herb_and_ricotta_ravioli_66939_16x9.jpg Homemade pasta tastes so fresh and delicious that it’s worth getting the pasta machine out for! 350g/12oz ‘00’ flour50g/1¾oz fine semolina, plus extra for dusting2 free-range eggs4 free-range egg yolkssalt40g/1½ oz freshly grated Parmesan, to serve (optional) 350g/12oz ‘00’ flour 50g/1¾oz fine semolina, plus extra for dusting 2 free-range eggs 4 free-range egg yolks salt 40g/1½ oz freshly grated Parmesan, to serve (optional) 375g/13oz ricotta75g/2¾oz freshly grated Parmesan1 tsp fresh basil, marjoram or flatleaf parsley, chopped1 free-range egg 1 free-range egg yolk60ml/4 tbsp double creamsalt and freshly ground black pepper 375g/13oz ricotta 75g/2¾oz freshly grated Parmesan 1 tsp fresh basil, marjoram or flatleaf parsley, chopped 1 free-range egg 1 free-range egg yolk 60ml/4 tbsp double cream salt and freshly ground black pepper 2 tbsp olive oil50g/1¾oz unsalted butter2 leeks, trimmed and sliced1/4 tsp fresh nutmeg, grated 2 tbsp olive oil 50g/1¾oz unsalted butter 2 leeks, trimmed and sliced 1/4 tsp fresh nutmeg, grated Method To make the pasta dough, blend all of the ingredients in a food processor to bring together. Remove from the processor and knead well on a surface lightly dusted with semolina for at least 5 minutes. Bring into a ball and wrap tightly in cling film. Chill the dough in the fridge for at least 30 minutes.To make the filling, mix the ricotta, Parmesan and herbs together in a large bowl. Transfer half of this mixture to a food processor and blend with the egg and egg yolk. Mix in the cream. Mix the creamy ricotta mixture with the rest of the ricotta mixture in a large bowl. Season with salt and pepper and set aside.Roll the pasta thinly into sheets using a pasta machine, or a rolling pin on a surface lightly dusted with semolina. Spoon 2 teaspoons of the ricotta filling onto a pasta sheet and lay another sheet on top. Press down well, avoiding any air pockets. Cut into 6–7cm/2½–2¾in ravioli squares and dust with some semolina to avoid sticking.To make the leeks, heat the oil and butter in a frying pan and fry the leeks for around 15 minutes, or until softened but without colour. Add the nutmeg.Cook the ravioli in a saucepan of boiling salted water for a 2–3 minutes. Serve the ravioli with the leeks and grate over more Parmesan, if using. To make the pasta dough, blend all of the ingredients in a food processor to bring together. Remove from the processor and knead well on a surface lightly dusted with semolina for at least 5 minutes. Bring into a ball and wrap tightly in cling film. To make the pasta dough, blend all of the ingredients in a food processor to bring together. Remove from the processor and knead well on a surface lightly dusted with semolina for at least 5 minutes. Bring into a ball and wrap tightly in cling film. Chill the dough in the fridge for at least 30 minutes. Chill the dough in the fridge for at least 30 minutes. To make the filling, mix the ricotta, Parmesan and herbs together in a large bowl. To make the filling, mix the ricotta, Parmesan and herbs together in a large bowl. Transfer half of this mixture to a food processor and blend with the egg and egg yolk. Mix in the cream. Transfer half of this mixture to a food processor and blend with the egg and egg yolk. Mix in the cream. Mix the creamy ricotta mixture with the rest of the ricotta mixture in a large bowl. Season with salt and pepper and set aside. Mix the creamy ricotta mixture with the rest of the ricotta mixture in a large bowl. Season with salt and pepper and set aside. Roll the pasta thinly into sheets using a pasta machine, or a rolling pin on a surface lightly dusted with semolina. Roll the pasta thinly into sheets using a pasta machine, or a rolling pin on a surface lightly dusted with semolina. Spoon 2 teaspoons of the ricotta filling onto a pasta sheet and lay another sheet on top. Press down well, avoiding any air pockets. Cut into 6–7cm/2½–2¾in ravioli squares and dust with some semolina to avoid sticking. Spoon 2 teaspoons of the ricotta filling onto a pasta sheet and lay another sheet on top. Press down well, avoiding any air pockets. Cut into 6–7cm/2½–2¾in ravioli squares and dust with some semolina to avoid sticking. To make the leeks, heat the oil and butter in a frying pan and fry the leeks for around 15 minutes, or until softened but without colour. Add the nutmeg. To make the leeks, heat the oil and butter in a frying pan and fry the leeks for around 15 minutes, or until softened but without colour. Add the nutmeg. Cook the ravioli in a saucepan of boiling salted water for a 2–3 minutes. Cook the ravioli in a saucepan of boiling salted water for a 2–3 minutes. Serve the ravioli with the leeks and grate over more Parmesan, if using. Serve the ravioli with the leeks and grate over more Parmesan, if using."
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} | bc1da5c0c10720a09853df2e919fd03847f8d264afe7e5a1f3f398a0c9e0b086 | Curried crispy seabass and cauliflower recipe
An average of 0.0 out of 5 stars from 0 ratings Coated in a seriously moreish spicy batter this crunchy seabass and cauliflower makes a great starter or party dish. 15g/½oz shelled pistachio nuts, roughly chopped½ tsp flaked sea salt1 litre/1¾ pint sunflower oil2 x 140g/5oz sea bass fillets150g/5½oz cauliflower, cut into florets 15g/½oz shelled pistachio nuts, roughly chopped ½ tsp flaked sea salt 1 litre/1¾ pint sunflower oil 2 x 140g/5oz sea bass fillets 150g/5½oz cauliflower, cut into florets 100g/3½oz self-raising flour 1 tsp ground turmeric1 tsp medium curry powder1 tsp ground cumin½ tsp garlic powder½ tsp flaked sea salt 100g/3½oz self-raising flour 1 tsp ground turmeric 1 tsp medium curry powder 1 tsp ground cumin ½ tsp garlic powder ½ tsp flaked sea salt beetroot or tomato ketchuplime or lemon wedgesfresh coriander sprigs beetroot or tomato ketchup lime or lemon wedges fresh coriander sprigs Method Put the chopped pistachios into a small pan and warm over a medium heat for 2–3 minutes. Season with salt and set aside. Heat the oil to 180C in a large heavy-based saucepan, or deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To make the batter, mix the ingredients together in a large bowl. Tip half of the spiced flour into a second bowl and set aside until needed. Whisk 150ml/5fl oz cold water into the first bowl of flour to make a smooth batter.Coat the fish fillets in the spiced flour then dip each into the batter. Using tongs, place the fillets carefully into the hot oil. Cook each for 4–5 minutes, or until the batter is golden-brown and crisp. Drain on kitchen paper and keep warm. Toss the cauliflower florets in the spiced flour. Using tongs, add to the hot oil and cook for about 3 minutes, or until tender and crisp.Divide the fish and cauliflower between two warmed plates. Scatter over the pistachios and coriander and serve with beetroot or tomato ketchup and lime or lemon wedges, for squeezing. Put the chopped pistachios into a small pan and warm over a medium heat for 2–3 minutes. Season with salt and set aside. Put the chopped pistachios into a small pan and warm over a medium heat for 2–3 minutes. Season with salt and set aside. Heat the oil to 180C in a large heavy-based saucepan, or deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil to 180C in a large heavy-based saucepan, or deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, mix the ingredients together in a large bowl. Tip half of the spiced flour into a second bowl and set aside until needed. Whisk 150ml/5fl oz cold water into the first bowl of flour to make a smooth batter. To make the batter, mix the ingredients together in a large bowl. Tip half of the spiced flour into a second bowl and set aside until needed. Whisk 150ml/5fl oz cold water into the first bowl of flour to make a smooth batter. Coat the fish fillets in the spiced flour then dip each into the batter. Using tongs, place the fillets carefully into the hot oil. Cook each for 4–5 minutes, or until the batter is golden-brown and crisp. Drain on kitchen paper and keep warm. Coat the fish fillets in the spiced flour then dip each into the batter. Using tongs, place the fillets carefully into the hot oil. Cook each for 4–5 minutes, or until the batter is golden-brown and crisp. Drain on kitchen paper and keep warm. Toss the cauliflower florets in the spiced flour. Using tongs, add to the hot oil and cook for about 3 minutes, or until tender and crisp. Toss the cauliflower florets in the spiced flour. Using tongs, add to the hot oil and cook for about 3 minutes, or until tender and crisp. Divide the fish and cauliflower between two warmed plates. Scatter over the pistachios and coriander and serve with beetroot or tomato ketchup and lime or lemon wedges, for squeezing. Divide the fish and cauliflower between two warmed plates. Scatter over the pistachios and coriander and serve with beetroot or tomato ketchup and lime or lemon wedges, for squeezing. | {
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"title": "Curried crispy seabass and cauliflower recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Coated in a seriously moreish spicy batter this crunchy seabass and cauliflower makes a great starter or party dish. 15g/½oz shelled pistachio nuts, roughly chopped½ tsp flaked sea salt1 litre/1¾ pint sunflower oil2 x 140g/5oz sea bass fillets150g/5½oz cauliflower, cut into florets 15g/½oz shelled pistachio nuts, roughly chopped ½ tsp flaked sea salt 1 litre/1¾ pint sunflower oil 2 x 140g/5oz sea bass fillets 150g/5½oz cauliflower, cut into florets 100g/3½oz self-raising flour 1 tsp ground turmeric1 tsp medium curry powder1 tsp ground cumin½ tsp garlic powder½ tsp flaked sea salt 100g/3½oz self-raising flour 1 tsp ground turmeric 1 tsp medium curry powder 1 tsp ground cumin ½ tsp garlic powder ½ tsp flaked sea salt beetroot or tomato ketchuplime or lemon wedgesfresh coriander sprigs beetroot or tomato ketchup lime or lemon wedges fresh coriander sprigs Method Put the chopped pistachios into a small pan and warm over a medium heat for 2–3 minutes. Season with salt and set aside. Heat the oil to 180C in a large heavy-based saucepan, or deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To make the batter, mix the ingredients together in a large bowl. Tip half of the spiced flour into a second bowl and set aside until needed. Whisk 150ml/5fl oz cold water into the first bowl of flour to make a smooth batter.Coat the fish fillets in the spiced flour then dip each into the batter. Using tongs, place the fillets carefully into the hot oil. Cook each for 4–5 minutes, or until the batter is golden-brown and crisp. Drain on kitchen paper and keep warm. Toss the cauliflower florets in the spiced flour. Using tongs, add to the hot oil and cook for about 3 minutes, or until tender and crisp.Divide the fish and cauliflower between two warmed plates. Scatter over the pistachios and coriander and serve with beetroot or tomato ketchup and lime or lemon wedges, for squeezing. Put the chopped pistachios into a small pan and warm over a medium heat for 2–3 minutes. Season with salt and set aside. Put the chopped pistachios into a small pan and warm over a medium heat for 2–3 minutes. Season with salt and set aside. Heat the oil to 180C in a large heavy-based saucepan, or deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil to 180C in a large heavy-based saucepan, or deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the batter, mix the ingredients together in a large bowl. Tip half of the spiced flour into a second bowl and set aside until needed. Whisk 150ml/5fl oz cold water into the first bowl of flour to make a smooth batter. To make the batter, mix the ingredients together in a large bowl. Tip half of the spiced flour into a second bowl and set aside until needed. Whisk 150ml/5fl oz cold water into the first bowl of flour to make a smooth batter. Coat the fish fillets in the spiced flour then dip each into the batter. Using tongs, place the fillets carefully into the hot oil. Cook each for 4–5 minutes, or until the batter is golden-brown and crisp. Drain on kitchen paper and keep warm. Coat the fish fillets in the spiced flour then dip each into the batter. Using tongs, place the fillets carefully into the hot oil. Cook each for 4–5 minutes, or until the batter is golden-brown and crisp. Drain on kitchen paper and keep warm. Toss the cauliflower florets in the spiced flour. Using tongs, add to the hot oil and cook for about 3 minutes, or until tender and crisp. Toss the cauliflower florets in the spiced flour. Using tongs, add to the hot oil and cook for about 3 minutes, or until tender and crisp. Divide the fish and cauliflower between two warmed plates. Scatter over the pistachios and coriander and serve with beetroot or tomato ketchup and lime or lemon wedges, for squeezing. Divide the fish and cauliflower between two warmed plates. Scatter over the pistachios and coriander and serve with beetroot or tomato ketchup and lime or lemon wedges, for squeezing."
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} | 45b5f89e0ec54ec31d77eba38a4429f438c3397b2a0c0b9e06cbe4507b974e35 | Slow-cooked family stew with polenta recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooked_family_stew_33263_16x9.jpg The polenta is spread onto a large board with a mound of stew in the middle. People sit around the table, armed with forks, and tuck in – it’s a really sociable meal. 100ml/3½fl oz olive oil4 celery stalks, very finely diced1 large onion, finely chopped2 large carrots, very finely diced3 garlic cloves, finely chopped2.25kg/5lb mixed meat such as pork, lamb, rabbit or wild boar, chopped into small pieces 200ml/7fl oz red wine1 tbsp juniper berries1 tsp whole black peppercorns4 sage leaves1 tbsp rosemary needles2 bay leaves1.5kg/3lb 5oz chopped tomatoes, or chunky passata1 tsp freshly grated nutmeg2 tbsp tomato puréesalt and freshly ground black pepper 100ml/3½fl oz olive oil 4 celery stalks, very finely diced 1 large onion, finely chopped 2 large carrots, very finely diced 3 garlic cloves, finely chopped 2.25kg/5lb mixed meat such as pork, lamb, rabbit or wild boar, chopped into small pieces 200ml/7fl oz red wine 1 tbsp juniper berries 1 tsp whole black peppercorns 4 sage leaves 1 tbsp rosemary needles 2 bay leaves 1.5kg/3lb 5oz chopped tomatoes, or chunky passata 1 tsp freshly grated nutmeg 2 tbsp tomato purée salt and freshly ground black pepper 4 tsp salt600g/1lb 5oz quick-cook polenta 250g/9oz fontina cheese (or taleggio), freshly grated100g/3½oz parmesan, freshly grated100g/3½oz unsalted butter 4 tsp salt 600g/1lb 5oz quick-cook polenta 250g/9oz fontina cheese (or taleggio), freshly grated 100g/3½oz parmesan, freshly grated 100g/3½oz unsalted butter Method Heat the oil in a large pan and fry the vegetables and garlic for 6-7 minutes, or until softened. Add the pieces of meat and cook for 8-10 minutes, or until browned on all sides.Pour in the wine, bring to the boil, then lower the heat until the mixture is simmering. Add the juniper berries, peppercorns, sage, rosemary, bay and chopped tomatoes and cook for 5-6 minutes, then add the nutmeg and the tomato purée. Continue to cook, uncovered, for a further hour, or until the meat is tender. Season, to taste with salt and freshly ground black pepper.Meanwhile for the polenta, cook the salt and polenta in 3 litres/5¼ pints boiling water, stirring continuously for 5-6 minutes (take care as the mixture may bubble and spit).Remove the pan from the heat and stir in the cheeses and butter. Keep warm.To serve, spread the polenta on to a large, clean board, making a well in the middle, then pour the stew into the middle. Heat the oil in a large pan and fry the vegetables and garlic for 6-7 minutes, or until softened. Heat the oil in a large pan and fry the vegetables and garlic for 6-7 minutes, or until softened. Add the pieces of meat and cook for 8-10 minutes, or until browned on all sides. Add the pieces of meat and cook for 8-10 minutes, or until browned on all sides. Pour in the wine, bring to the boil, then lower the heat until the mixture is simmering. Pour in the wine, bring to the boil, then lower the heat until the mixture is simmering. Add the juniper berries, peppercorns, sage, rosemary, bay and chopped tomatoes and cook for 5-6 minutes, then add the nutmeg and the tomato purée. Add the juniper berries, peppercorns, sage, rosemary, bay and chopped tomatoes and cook for 5-6 minutes, then add the nutmeg and the tomato purée. Continue to cook, uncovered, for a further hour, or until the meat is tender. Season, to taste with salt and freshly ground black pepper. Continue to cook, uncovered, for a further hour, or until the meat is tender. Season, to taste with salt and freshly ground black pepper. Meanwhile for the polenta, cook the salt and polenta in 3 litres/5¼ pints boiling water, stirring continuously for 5-6 minutes (take care as the mixture may bubble and spit). Meanwhile for the polenta, cook the salt and polenta in 3 litres/5¼ pints boiling water, stirring continuously for 5-6 minutes (take care as the mixture may bubble and spit). Remove the pan from the heat and stir in the cheeses and butter. Keep warm. Remove the pan from the heat and stir in the cheeses and butter. Keep warm. To serve, spread the polenta on to a large, clean board, making a well in the middle, then pour the stew into the middle. To serve, spread the polenta on to a large, clean board, making a well in the middle, then pour the stew into the middle. | {
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"title": "Slow-cooked family stew with polenta 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/slow-cooked_family_stew_33263_16x9.jpg The polenta is spread onto a large board with a mound of stew in the middle. People sit around the table, armed with forks, and tuck in – it’s a really sociable meal. 100ml/3½fl oz olive oil4 celery stalks, very finely diced1 large onion, finely chopped2 large carrots, very finely diced3 garlic cloves, finely chopped2.25kg/5lb mixed meat such as pork, lamb, rabbit or wild boar, chopped into small pieces 200ml/7fl oz red wine1 tbsp juniper berries1 tsp whole black peppercorns4 sage leaves1 tbsp rosemary needles2 bay leaves1.5kg/3lb 5oz chopped tomatoes, or chunky passata1 tsp freshly grated nutmeg2 tbsp tomato puréesalt and freshly ground black pepper 100ml/3½fl oz olive oil 4 celery stalks, very finely diced 1 large onion, finely chopped 2 large carrots, very finely diced 3 garlic cloves, finely chopped 2.25kg/5lb mixed meat such as pork, lamb, rabbit or wild boar, chopped into small pieces 200ml/7fl oz red wine 1 tbsp juniper berries 1 tsp whole black peppercorns 4 sage leaves 1 tbsp rosemary needles 2 bay leaves 1.5kg/3lb 5oz chopped tomatoes, or chunky passata 1 tsp freshly grated nutmeg 2 tbsp tomato purée salt and freshly ground black pepper 4 tsp salt600g/1lb 5oz quick-cook polenta 250g/9oz fontina cheese (or taleggio), freshly grated100g/3½oz parmesan, freshly grated100g/3½oz unsalted butter 4 tsp salt 600g/1lb 5oz quick-cook polenta 250g/9oz fontina cheese (or taleggio), freshly grated 100g/3½oz parmesan, freshly grated 100g/3½oz unsalted butter Method Heat the oil in a large pan and fry the vegetables and garlic for 6-7 minutes, or until softened. Add the pieces of meat and cook for 8-10 minutes, or until browned on all sides.Pour in the wine, bring to the boil, then lower the heat until the mixture is simmering. Add the juniper berries, peppercorns, sage, rosemary, bay and chopped tomatoes and cook for 5-6 minutes, then add the nutmeg and the tomato purée. Continue to cook, uncovered, for a further hour, or until the meat is tender. Season, to taste with salt and freshly ground black pepper.Meanwhile for the polenta, cook the salt and polenta in 3 litres/5¼ pints boiling water, stirring continuously for 5-6 minutes (take care as the mixture may bubble and spit).Remove the pan from the heat and stir in the cheeses and butter. Keep warm.To serve, spread the polenta on to a large, clean board, making a well in the middle, then pour the stew into the middle. Heat the oil in a large pan and fry the vegetables and garlic for 6-7 minutes, or until softened. Heat the oil in a large pan and fry the vegetables and garlic for 6-7 minutes, or until softened. Add the pieces of meat and cook for 8-10 minutes, or until browned on all sides. Add the pieces of meat and cook for 8-10 minutes, or until browned on all sides. Pour in the wine, bring to the boil, then lower the heat until the mixture is simmering. Pour in the wine, bring to the boil, then lower the heat until the mixture is simmering. Add the juniper berries, peppercorns, sage, rosemary, bay and chopped tomatoes and cook for 5-6 minutes, then add the nutmeg and the tomato purée. Add the juniper berries, peppercorns, sage, rosemary, bay and chopped tomatoes and cook for 5-6 minutes, then add the nutmeg and the tomato purée. Continue to cook, uncovered, for a further hour, or until the meat is tender. Season, to taste with salt and freshly ground black pepper. Continue to cook, uncovered, for a further hour, or until the meat is tender. Season, to taste with salt and freshly ground black pepper. Meanwhile for the polenta, cook the salt and polenta in 3 litres/5¼ pints boiling water, stirring continuously for 5-6 minutes (take care as the mixture may bubble and spit). Meanwhile for the polenta, cook the salt and polenta in 3 litres/5¼ pints boiling water, stirring continuously for 5-6 minutes (take care as the mixture may bubble and spit). Remove the pan from the heat and stir in the cheeses and butter. Keep warm. Remove the pan from the heat and stir in the cheeses and butter. Keep warm. To serve, spread the polenta on to a large, clean board, making a well in the middle, then pour the stew into the middle. To serve, spread the polenta on to a large, clean board, making a well in the middle, then pour the stew into the middle."
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} | 2ad8792a25e121232ea38912354d54c50db08ef1380ebffbbc560b1b8eb2bd7c | Lemon and lavender loaf cake recipe
An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_lavender_loaf_90853_16x9.jpg This is such a simple loaf cake - a variation on the classic lemon drizzle - and it works a treat. It has a wonderful, light texture, a very fresh taste and it looks incredibly pretty – perfect with a cuppa on a sunny afternoon. You can buy dried, edible lavender from baking suppliers and some supermarkets. Alternatively, if you have lavender growing in your garden, you can use fresh buds and leaves, finely chopped. 250g/9oz plain flour½ tsp baking powder½ tsp bicarbonate of soda125g/4½oz caster sugar1½ tbsp edible lavender2 unwaxed lemons, finely grated zest only2 large free-range eggs200g/7oz plain, full-fat yoghurt100g/3½oz unsalted butter, melted 250g/9oz plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 125g/4½oz caster sugar 1½ tbsp edible lavender 2 unwaxed lemons, finely grated zest only 2 large free-range eggs 200g/7oz plain, full-fat yoghurt 100g/3½oz unsalted butter, melted juice of 2 lemons, strained2 tbsp icing sugar juice of 2 lemons, strained 2 tbsp icing sugar 1 tbsp granulated sugar2 tsp edible lavender 1 tbsp granulated sugar 2 tsp edible lavender Method Heat your oven to 180C/350F/Gas 4. Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment.In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest.In a jug, beat the eggs with the yoghurt and melted butter. Pour this onto the dry ingredients and, using a spatula, stir until just combined.Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.Remove the cake from the oven and prick it deeply all over with a cocktail stick.Mix the ingredients for the drizzle together and pour over the hot cake. Sprinkle over the granulated sugar and then the lavender. Leave to cool completely in the tin before slicing. Heat your oven to 180C/350F/Gas 4. Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment. Heat your oven to 180C/350F/Gas 4. Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment. In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest. In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest. In a jug, beat the eggs with the yoghurt and melted butter. Pour this onto the dry ingredients and, using a spatula, stir until just combined. In a jug, beat the eggs with the yoghurt and melted butter. Pour this onto the dry ingredients and, using a spatula, stir until just combined. Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and prick it deeply all over with a cocktail stick. Remove the cake from the oven and prick it deeply all over with a cocktail stick. Mix the ingredients for the drizzle together and pour over the hot cake. Sprinkle over the granulated sugar and then the lavender. Leave to cool completely in the tin before slicing. Mix the ingredients for the drizzle together and pour over the hot cake. Sprinkle over the granulated sugar and then the lavender. Leave to cool completely in the tin before slicing. | {
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"content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_lavender_loaf_90853_16x9.jpg This is such a simple loaf cake - a variation on the classic lemon drizzle - and it works a treat. It has a wonderful, light texture, a very fresh taste and it looks incredibly pretty – perfect with a cuppa on a sunny afternoon. You can buy dried, edible lavender from baking suppliers and some supermarkets. Alternatively, if you have lavender growing in your garden, you can use fresh buds and leaves, finely chopped. 250g/9oz plain flour½ tsp baking powder½ tsp bicarbonate of soda125g/4½oz caster sugar1½ tbsp edible lavender2 unwaxed lemons, finely grated zest only2 large free-range eggs200g/7oz plain, full-fat yoghurt100g/3½oz unsalted butter, melted 250g/9oz plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 125g/4½oz caster sugar 1½ tbsp edible lavender 2 unwaxed lemons, finely grated zest only 2 large free-range eggs 200g/7oz plain, full-fat yoghurt 100g/3½oz unsalted butter, melted juice of 2 lemons, strained2 tbsp icing sugar juice of 2 lemons, strained 2 tbsp icing sugar 1 tbsp granulated sugar2 tsp edible lavender 1 tbsp granulated sugar 2 tsp edible lavender Method Heat your oven to 180C/350F/Gas 4. Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment.In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest.In a jug, beat the eggs with the yoghurt and melted butter. Pour this onto the dry ingredients and, using a spatula, stir until just combined.Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.Remove the cake from the oven and prick it deeply all over with a cocktail stick.Mix the ingredients for the drizzle together and pour over the hot cake. Sprinkle over the granulated sugar and then the lavender. Leave to cool completely in the tin before slicing. Heat your oven to 180C/350F/Gas 4. Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment. Heat your oven to 180C/350F/Gas 4. Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment. In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest. In a bowl, combine the flour, raising agents, sugar, lavender and lemon zest. In a jug, beat the eggs with the yoghurt and melted butter. Pour this onto the dry ingredients and, using a spatula, stir until just combined. In a jug, beat the eggs with the yoghurt and melted butter. Pour this onto the dry ingredients and, using a spatula, stir until just combined. Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and prick it deeply all over with a cocktail stick. Remove the cake from the oven and prick it deeply all over with a cocktail stick. Mix the ingredients for the drizzle together and pour over the hot cake. Sprinkle over the granulated sugar and then the lavender. Leave to cool completely in the tin before slicing. Mix the ingredients for the drizzle together and pour over the hot cake. Sprinkle over the granulated sugar and then the lavender. Leave to cool completely in the tin before slicing."
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} | 55974078d879217b0078ec19f1c6c324df89ee05e75ef1b2df1332708b96bb52 | Spiced rum cake recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_rum_cake_06081_16x9.jpg Enjoy the Caribbean flavours in this rich and moist ginger spiced rum cake. It's delicious with or without the icing, so feel free to drop that part if you don't have a particularly sweet tooth. For this recipe you will need a 900g/2lb loaf tin. 75g/2½oz golden syrup75g/2½oz black treacle150g/5½oz unsalted butter, at room temperature, plus extra for greasing 175g/6oz soft dark brown sugar3 balls stem ginger in syrup, finely chopped, plus 2 tbsp ginger syrup from the jar4 tbsp dark rum½ tsp bicarbonate of soda225g/8oz plain flour1 tsp baking powder 4 tsp ground ginger1 rounded tsp ground cinnamon½ tsp ground cardamom¼ tsp ground allspice¼ tsp ground nutmegpinch saltgrind of black pepper3 free-range eggs, lightly beaten 75g/2½oz golden syrup 75g/2½oz black treacle 150g/5½oz unsalted butter, at room temperature, plus extra for greasing 175g/6oz soft dark brown sugar 3 balls stem ginger in syrup, finely chopped, plus 2 tbsp ginger syrup from the jar 4 tbsp dark rum ½ tsp bicarbonate of soda 225g/8oz plain flour 1 tsp baking powder 4 tsp ground ginger 1 rounded tsp ground cinnamon ½ tsp ground cardamom ¼ tsp ground allspice ¼ tsp ground nutmeg pinch salt grind of black pepper 3 free-range eggs, lightly beaten 75g/2½oz caster sugar½ lime, juice only4cm/1½in piece of fresh root fresh ginger, peeled, roughly chopped3 tbsp dark rum1 small cinnamon stick 75g/2½oz caster sugar ½ lime, juice only 4cm/1½in piece of fresh root fresh ginger, peeled, roughly chopped 3 tbsp dark rum 1 small cinnamon stick 125g/4½oz icing sugar, sifted½ lemon, juice only 125g/4½oz icing sugar, sifted ½ lemon, juice only Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper.Measure the golden syrup and treacle into a deep saucepan, add the butter and brown sugar and heat gently, stirring until the sugar has dissolved. Add the chopped stem ginger, ginger syrup, rum and 100ml/3½fl oz freshly boiled water, remove from the heat and mix to combine. Stir in the bicarbonate of soda (the mixture will foam up dramatically) and leave to cool for 10–15 minutes.Meanwhile, sift the flour, baking powder, spices, salt and pepper into a large mixing bowl.Make a well in the middle of the dry ingredients, add the eggs and mix using a balloon whisk. Add the syrup mixture in three batches, whisking well after each addition. Whisk until the mixture is silky smooth and then pour into the prepared tin. Tap the tin on the work surface to release any large air bubbles, then bake for 45–50 minutes or until well risen and a skewer inserted into the middle of the cake comes out clean.Meanwhile, prepare the rum and ginger syrup. Place all of the ingredients plus 25ml/1fl oz water into a small pan over a medium heat. Bring to the boil, stirring to dissolve the sugar, and simmer for 2–3 minutes until slightly thickened. Remove from the heat and leave to cool so the flavours to infuse.Remove the cake from the oven and leave in the tin for 3–4 minutes. Strain the ginger and rum syrup into a jug. Prick the cake all over with a skewer and then slowly drizzle the syrup over the top. Leave in the tin until completely cold. You can serve it as it is, or finish with the icing as below.If making the icing, mix the icing sugar with enough lemon juice to make a thick, smooth and just-pourable icing. Remove the cake from the tin and spoon the glaze over the top. Leave to set for at least 1 hour before serving. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper. Measure the golden syrup and treacle into a deep saucepan, add the butter and brown sugar and heat gently, stirring until the sugar has dissolved. Add the chopped stem ginger, ginger syrup, rum and 100ml/3½fl oz freshly boiled water, remove from the heat and mix to combine. Stir in the bicarbonate of soda (the mixture will foam up dramatically) and leave to cool for 10–15 minutes. Measure the golden syrup and treacle into a deep saucepan, add the butter and brown sugar and heat gently, stirring until the sugar has dissolved. Add the chopped stem ginger, ginger syrup, rum and 100ml/3½fl oz freshly boiled water, remove from the heat and mix to combine. Stir in the bicarbonate of soda (the mixture will foam up dramatically) and leave to cool for 10–15 minutes. Meanwhile, sift the flour, baking powder, spices, salt and pepper into a large mixing bowl. Meanwhile, sift the flour, baking powder, spices, salt and pepper into a large mixing bowl. Make a well in the middle of the dry ingredients, add the eggs and mix using a balloon whisk. Add the syrup mixture in three batches, whisking well after each addition. Whisk until the mixture is silky smooth and then pour into the prepared tin. Make a well in the middle of the dry ingredients, add the eggs and mix using a balloon whisk. Add the syrup mixture in three batches, whisking well after each addition. Whisk until the mixture is silky smooth and then pour into the prepared tin. Tap the tin on the work surface to release any large air bubbles, then bake for 45–50 minutes or until well risen and a skewer inserted into the middle of the cake comes out clean. Tap the tin on the work surface to release any large air bubbles, then bake for 45–50 minutes or until well risen and a skewer inserted into the middle of the cake comes out clean. Meanwhile, prepare the rum and ginger syrup. Place all of the ingredients plus 25ml/1fl oz water into a small pan over a medium heat. Bring to the boil, stirring to dissolve the sugar, and simmer for 2–3 minutes until slightly thickened. Remove from the heat and leave to cool so the flavours to infuse. Meanwhile, prepare the rum and ginger syrup. Place all of the ingredients plus 25ml/1fl oz water into a small pan over a medium heat. Bring to the boil, stirring to dissolve the sugar, and simmer for 2–3 minutes until slightly thickened. Remove from the heat and leave to cool so the flavours to infuse. Remove the cake from the oven and leave in the tin for 3–4 minutes. Strain the ginger and rum syrup into a jug. Prick the cake all over with a skewer and then slowly drizzle the syrup over the top. Leave in the tin until completely cold. You can serve it as it is, or finish with the icing as below. Remove the cake from the oven and leave in the tin for 3–4 minutes. Strain the ginger and rum syrup into a jug. Prick the cake all over with a skewer and then slowly drizzle the syrup over the top. Leave in the tin until completely cold. You can serve it as it is, or finish with the icing as below. If making the icing, mix the icing sugar with enough lemon juice to make a thick, smooth and just-pourable icing. Remove the cake from the tin and spoon the glaze over the top. Leave to set for at least 1 hour before serving. If making the icing, mix the icing sugar with enough lemon juice to make a thick, smooth and just-pourable icing. Remove the cake from the tin and spoon the glaze over the top. Leave to set for at least 1 hour before serving. | {
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"title": "Spiced rum cake recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_rum_cake_06081_16x9.jpg Enjoy the Caribbean flavours in this rich and moist ginger spiced rum cake. It's delicious with or without the icing, so feel free to drop that part if you don't have a particularly sweet tooth. For this recipe you will need a 900g/2lb loaf tin. 75g/2½oz golden syrup75g/2½oz black treacle150g/5½oz unsalted butter, at room temperature, plus extra for greasing 175g/6oz soft dark brown sugar3 balls stem ginger in syrup, finely chopped, plus 2 tbsp ginger syrup from the jar4 tbsp dark rum½ tsp bicarbonate of soda225g/8oz plain flour1 tsp baking powder 4 tsp ground ginger1 rounded tsp ground cinnamon½ tsp ground cardamom¼ tsp ground allspice¼ tsp ground nutmegpinch saltgrind of black pepper3 free-range eggs, lightly beaten 75g/2½oz golden syrup 75g/2½oz black treacle 150g/5½oz unsalted butter, at room temperature, plus extra for greasing 175g/6oz soft dark brown sugar 3 balls stem ginger in syrup, finely chopped, plus 2 tbsp ginger syrup from the jar 4 tbsp dark rum ½ tsp bicarbonate of soda 225g/8oz plain flour 1 tsp baking powder 4 tsp ground ginger 1 rounded tsp ground cinnamon ½ tsp ground cardamom ¼ tsp ground allspice ¼ tsp ground nutmeg pinch salt grind of black pepper 3 free-range eggs, lightly beaten 75g/2½oz caster sugar½ lime, juice only4cm/1½in piece of fresh root fresh ginger, peeled, roughly chopped3 tbsp dark rum1 small cinnamon stick 75g/2½oz caster sugar ½ lime, juice only 4cm/1½in piece of fresh root fresh ginger, peeled, roughly chopped 3 tbsp dark rum 1 small cinnamon stick 125g/4½oz icing sugar, sifted½ lemon, juice only 125g/4½oz icing sugar, sifted ½ lemon, juice only Method Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper.Measure the golden syrup and treacle into a deep saucepan, add the butter and brown sugar and heat gently, stirring until the sugar has dissolved. Add the chopped stem ginger, ginger syrup, rum and 100ml/3½fl oz freshly boiled water, remove from the heat and mix to combine. Stir in the bicarbonate of soda (the mixture will foam up dramatically) and leave to cool for 10–15 minutes.Meanwhile, sift the flour, baking powder, spices, salt and pepper into a large mixing bowl.Make a well in the middle of the dry ingredients, add the eggs and mix using a balloon whisk. Add the syrup mixture in three batches, whisking well after each addition. Whisk until the mixture is silky smooth and then pour into the prepared tin. Tap the tin on the work surface to release any large air bubbles, then bake for 45–50 minutes or until well risen and a skewer inserted into the middle of the cake comes out clean.Meanwhile, prepare the rum and ginger syrup. Place all of the ingredients plus 25ml/1fl oz water into a small pan over a medium heat. Bring to the boil, stirring to dissolve the sugar, and simmer for 2–3 minutes until slightly thickened. Remove from the heat and leave to cool so the flavours to infuse.Remove the cake from the oven and leave in the tin for 3–4 minutes. Strain the ginger and rum syrup into a jug. Prick the cake all over with a skewer and then slowly drizzle the syrup over the top. Leave in the tin until completely cold. You can serve it as it is, or finish with the icing as below.If making the icing, mix the icing sugar with enough lemon juice to make a thick, smooth and just-pourable icing. Remove the cake from the tin and spoon the glaze over the top. Leave to set for at least 1 hour before serving. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper. Measure the golden syrup and treacle into a deep saucepan, add the butter and brown sugar and heat gently, stirring until the sugar has dissolved. Add the chopped stem ginger, ginger syrup, rum and 100ml/3½fl oz freshly boiled water, remove from the heat and mix to combine. Stir in the bicarbonate of soda (the mixture will foam up dramatically) and leave to cool for 10–15 minutes. Measure the golden syrup and treacle into a deep saucepan, add the butter and brown sugar and heat gently, stirring until the sugar has dissolved. Add the chopped stem ginger, ginger syrup, rum and 100ml/3½fl oz freshly boiled water, remove from the heat and mix to combine. Stir in the bicarbonate of soda (the mixture will foam up dramatically) and leave to cool for 10–15 minutes. Meanwhile, sift the flour, baking powder, spices, salt and pepper into a large mixing bowl. Meanwhile, sift the flour, baking powder, spices, salt and pepper into a large mixing bowl. Make a well in the middle of the dry ingredients, add the eggs and mix using a balloon whisk. Add the syrup mixture in three batches, whisking well after each addition. Whisk until the mixture is silky smooth and then pour into the prepared tin. Make a well in the middle of the dry ingredients, add the eggs and mix using a balloon whisk. Add the syrup mixture in three batches, whisking well after each addition. Whisk until the mixture is silky smooth and then pour into the prepared tin. Tap the tin on the work surface to release any large air bubbles, then bake for 45–50 minutes or until well risen and a skewer inserted into the middle of the cake comes out clean. Tap the tin on the work surface to release any large air bubbles, then bake for 45–50 minutes or until well risen and a skewer inserted into the middle of the cake comes out clean. Meanwhile, prepare the rum and ginger syrup. Place all of the ingredients plus 25ml/1fl oz water into a small pan over a medium heat. Bring to the boil, stirring to dissolve the sugar, and simmer for 2–3 minutes until slightly thickened. Remove from the heat and leave to cool so the flavours to infuse. Meanwhile, prepare the rum and ginger syrup. Place all of the ingredients plus 25ml/1fl oz water into a small pan over a medium heat. Bring to the boil, stirring to dissolve the sugar, and simmer for 2–3 minutes until slightly thickened. Remove from the heat and leave to cool so the flavours to infuse. Remove the cake from the oven and leave in the tin for 3–4 minutes. Strain the ginger and rum syrup into a jug. Prick the cake all over with a skewer and then slowly drizzle the syrup over the top. Leave in the tin until completely cold. You can serve it as it is, or finish with the icing as below. Remove the cake from the oven and leave in the tin for 3–4 minutes. Strain the ginger and rum syrup into a jug. Prick the cake all over with a skewer and then slowly drizzle the syrup over the top. Leave in the tin until completely cold. You can serve it as it is, or finish with the icing as below. If making the icing, mix the icing sugar with enough lemon juice to make a thick, smooth and just-pourable icing. Remove the cake from the tin and spoon the glaze over the top. Leave to set for at least 1 hour before serving. If making the icing, mix the icing sugar with enough lemon juice to make a thick, smooth and just-pourable icing. Remove the cake from the tin and spoon the glaze over the top. Leave to set for at least 1 hour before serving."
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} | d9b9db00884d818d532417266b3a96ff599558fb72458f51a675ecef3724e150 | Pistachio, cardamom and lemon drizzle cake recipe
An average of 4.7 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pistachio_cardamom_and_90362_16x9.jpg I love anything with lemon in it so when I found out we had to make a drizzle cake lemon was the first thing that came to mind, but I spiced it up a bit to make it special. For this recipe you will need a 900g/2lb loaf tin and a food processor. 100g/3½oz shelled pistachios, plus extra to decorate 125ml/4fl oz sunflower oil, plus extra for greasing125g/4½oz caster sugar2 large free-range eggs 1 tsp vanilla bean paste 8 green cardamom pods, seeds removed and ground (to make 1 tsp ground cardamom)1 unwaxed lemon, zest only100g/3½oz plain flour30g/1oz ground almonds, siftedpinch salt1 tsp baking powder½ tsp bicarbonate of soda50g/1¾oz soured cream 100g/3½oz shelled pistachios, plus extra to decorate 125ml/4fl oz sunflower oil, plus extra for greasing 125g/4½oz caster sugar 2 large free-range eggs 1 tsp vanilla bean paste 8 green cardamom pods, seeds removed and ground (to make 1 tsp ground cardamom) 1 unwaxed lemon, zest only 100g/3½oz plain flour 30g/1oz ground almonds, sifted pinch salt 1 tsp baking powder ½ tsp bicarbonate of soda 50g/1¾oz soured cream 2 lemons, juice only120g/4¼oz caster sugar 2 lemons, juice only 120g/4¼oz caster sugar 75g/2½oz icing sugar1-2 tbsp lemon juice 75g/2½oz icing sugar 1-2 tbsp lemon juice dried rose petals dried rose petals Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin.In a food processor, pulse the pistachios to make a powder.In a large bowl, mix together the sunflower oil and caster sugar. Add the eggs, vanilla paste, ground cardamom and lemon zest. Stir until combined.In a separate bowl, add the flour, ground pistachios, ground almonds, salt, baking powder and bicarbonate soda. Stir until well combined then fold into the wet ingredients in the other bowl. Fold in the soured cream.Pour the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean.Meanwhile, prepare the syrup. Heat the lemon juice and sugar in a saucepan until the sugar is dissolved, then briefly bring to the boil. Remove from the heat and set aside.As soon as the cake is cooked, poke holes all over the top using a skewer. Pour over two-thirds of the hot syrup and leave to cool in the tin. Add half the extra pistachios (for decorating the cake) to the remaining syrup. When the cake is cool, remove it from the tin.For the lemon icing, sift the icing sugar into a bowl and stir in the lemon juice until smooth. Drizzle over the cooled cake.To finish, finely chop the remaining pistachios and scatter over the icing. Top with the syrup-coated pistachios and some dried rose petals. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin. In a food processor, pulse the pistachios to make a powder. In a food processor, pulse the pistachios to make a powder. In a large bowl, mix together the sunflower oil and caster sugar. Add the eggs, vanilla paste, ground cardamom and lemon zest. Stir until combined. In a large bowl, mix together the sunflower oil and caster sugar. Add the eggs, vanilla paste, ground cardamom and lemon zest. Stir until combined. In a separate bowl, add the flour, ground pistachios, ground almonds, salt, baking powder and bicarbonate soda. Stir until well combined then fold into the wet ingredients in the other bowl. Fold in the soured cream. In a separate bowl, add the flour, ground pistachios, ground almonds, salt, baking powder and bicarbonate soda. Stir until well combined then fold into the wet ingredients in the other bowl. Fold in the soured cream. Pour the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Pour the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Meanwhile, prepare the syrup. Heat the lemon juice and sugar in a saucepan until the sugar is dissolved, then briefly bring to the boil. Remove from the heat and set aside. Meanwhile, prepare the syrup. Heat the lemon juice and sugar in a saucepan until the sugar is dissolved, then briefly bring to the boil. Remove from the heat and set aside. As soon as the cake is cooked, poke holes all over the top using a skewer. Pour over two-thirds of the hot syrup and leave to cool in the tin. Add half the extra pistachios (for decorating the cake) to the remaining syrup. As soon as the cake is cooked, poke holes all over the top using a skewer. Pour over two-thirds of the hot syrup and leave to cool in the tin. Add half the extra pistachios (for decorating the cake) to the remaining syrup. When the cake is cool, remove it from the tin. When the cake is cool, remove it from the tin. For the lemon icing, sift the icing sugar into a bowl and stir in the lemon juice until smooth. Drizzle over the cooled cake. For the lemon icing, sift the icing sugar into a bowl and stir in the lemon juice until smooth. Drizzle over the cooled cake. To finish, finely chop the remaining pistachios and scatter over the icing. Top with the syrup-coated pistachios and some dried rose petals. To finish, finely chop the remaining pistachios and scatter over the icing. Top with the syrup-coated pistachios and some dried rose petals. | {
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"title": "Pistachio, cardamom and lemon drizzle cake recipe",
"content": "An average of 4.7 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pistachio_cardamom_and_90362_16x9.jpg I love anything with lemon in it so when I found out we had to make a drizzle cake lemon was the first thing that came to mind, but I spiced it up a bit to make it special. For this recipe you will need a 900g/2lb loaf tin and a food processor. 100g/3½oz shelled pistachios, plus extra to decorate 125ml/4fl oz sunflower oil, plus extra for greasing125g/4½oz caster sugar2 large free-range eggs 1 tsp vanilla bean paste 8 green cardamom pods, seeds removed and ground (to make 1 tsp ground cardamom)1 unwaxed lemon, zest only100g/3½oz plain flour30g/1oz ground almonds, siftedpinch salt1 tsp baking powder½ tsp bicarbonate of soda50g/1¾oz soured cream 100g/3½oz shelled pistachios, plus extra to decorate 125ml/4fl oz sunflower oil, plus extra for greasing 125g/4½oz caster sugar 2 large free-range eggs 1 tsp vanilla bean paste 8 green cardamom pods, seeds removed and ground (to make 1 tsp ground cardamom) 1 unwaxed lemon, zest only 100g/3½oz plain flour 30g/1oz ground almonds, sifted pinch salt 1 tsp baking powder ½ tsp bicarbonate of soda 50g/1¾oz soured cream 2 lemons, juice only120g/4¼oz caster sugar 2 lemons, juice only 120g/4¼oz caster sugar 75g/2½oz icing sugar1-2 tbsp lemon juice 75g/2½oz icing sugar 1-2 tbsp lemon juice dried rose petals dried rose petals Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin.In a food processor, pulse the pistachios to make a powder.In a large bowl, mix together the sunflower oil and caster sugar. Add the eggs, vanilla paste, ground cardamom and lemon zest. Stir until combined.In a separate bowl, add the flour, ground pistachios, ground almonds, salt, baking powder and bicarbonate soda. Stir until well combined then fold into the wet ingredients in the other bowl. Fold in the soured cream.Pour the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean.Meanwhile, prepare the syrup. Heat the lemon juice and sugar in a saucepan until the sugar is dissolved, then briefly bring to the boil. Remove from the heat and set aside.As soon as the cake is cooked, poke holes all over the top using a skewer. Pour over two-thirds of the hot syrup and leave to cool in the tin. Add half the extra pistachios (for decorating the cake) to the remaining syrup. When the cake is cool, remove it from the tin.For the lemon icing, sift the icing sugar into a bowl and stir in the lemon juice until smooth. Drizzle over the cooled cake.To finish, finely chop the remaining pistachios and scatter over the icing. Top with the syrup-coated pistachios and some dried rose petals. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin. In a food processor, pulse the pistachios to make a powder. In a food processor, pulse the pistachios to make a powder. In a large bowl, mix together the sunflower oil and caster sugar. Add the eggs, vanilla paste, ground cardamom and lemon zest. Stir until combined. In a large bowl, mix together the sunflower oil and caster sugar. Add the eggs, vanilla paste, ground cardamom and lemon zest. Stir until combined. In a separate bowl, add the flour, ground pistachios, ground almonds, salt, baking powder and bicarbonate soda. Stir until well combined then fold into the wet ingredients in the other bowl. Fold in the soured cream. In a separate bowl, add the flour, ground pistachios, ground almonds, salt, baking powder and bicarbonate soda. Stir until well combined then fold into the wet ingredients in the other bowl. Fold in the soured cream. Pour the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Pour the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Meanwhile, prepare the syrup. Heat the lemon juice and sugar in a saucepan until the sugar is dissolved, then briefly bring to the boil. Remove from the heat and set aside. Meanwhile, prepare the syrup. Heat the lemon juice and sugar in a saucepan until the sugar is dissolved, then briefly bring to the boil. Remove from the heat and set aside. As soon as the cake is cooked, poke holes all over the top using a skewer. Pour over two-thirds of the hot syrup and leave to cool in the tin. Add half the extra pistachios (for decorating the cake) to the remaining syrup. As soon as the cake is cooked, poke holes all over the top using a skewer. Pour over two-thirds of the hot syrup and leave to cool in the tin. Add half the extra pistachios (for decorating the cake) to the remaining syrup. When the cake is cool, remove it from the tin. When the cake is cool, remove it from the tin. For the lemon icing, sift the icing sugar into a bowl and stir in the lemon juice until smooth. Drizzle over the cooled cake. For the lemon icing, sift the icing sugar into a bowl and stir in the lemon juice until smooth. Drizzle over the cooled cake. To finish, finely chop the remaining pistachios and scatter over the icing. Top with the syrup-coated pistachios and some dried rose petals. To finish, finely chop the remaining pistachios and scatter over the icing. Top with the syrup-coated pistachios and some dried rose petals."
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} | 7bffef7518bece2085ee9609494cb95594072e07e4ca2f47a3a9e526c28c31a8 | Last-minute Christmas cake recipe
Mix the dried fruit and sherry in a bowl and leave to soak for at least 30 minutes, but preferably for a few hours.Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 25cm/10in cake tin with baking paper. Put the oil, treacle, syrup and sugar in a large mixing bowl and whisk until they just come together (the oil will still remain quite separate). Mix the bicarbonate of soda with the boiling water and stir until it fizzes and dissolves. Pour into the oil mixture and whisk together.Add the flour, cocoa powder, mixed spice and salt and whisk until smooth. Add the eggs and whisk until smooth and shiny. Tip in the pineapple, dried fruit and any sherry that hasn’t been absorbed. Mix until well combined and then pour into the prepared tin.Bake for 2 hours, then insert a skewer into the centre, if it comes out almost clean the cake is cooked, if not bake for 10–15 minutes and test again. Meanwhile, for the buttercream, beat the butters together until smooth and fluffy. Add the icing sugar, almond extract and a little milk and beat again, cover with cling film and set aside. For the fondant, put the marshmallows and 2½ tablespoons water in a microwave-safe bowl and heat on full power for 40 seconds, remove and stir. Repeat this process, removing and stirring again at 30 second intervals until the marshmallows have melted. Set aside a few tablespoons of the melted marshmallows and add the candy melts to the remainder. Stir until melted, then add the navy gel food colouring. Sift 450g/1lb of the icing sugar into a large mixing bowl and add the blue marshmallow mixture. Using an electric hand whisk beat until it comes together, starting on a slow speed to avoid a dust cloud. Grease your hands with the vegetable shortening and knead the remainder into the icing for 5 minutes, or until smooth (the icing will be very sticky to start with). Add more food colouring, if required, and knead again until smooth. Wrap in cling film and leave to rest. In a smaller bowl repeat the process with the reserved marshmallows beating in the remaining 50g/1¾oz icing sugar (this will make the white circle that sits on top of the cake).When the cake is cooked, turn it out of the tin and leave to cool on a wire rack. When the cake is completely cold, trim the top to remove the dome, if necessary. Divide the cake in two horizontally and then place on a cake board with the bottom of the cake upwards (so you have a really neat, flat top). Spread an even layer of buttercream on the bottom cake, sandwich and cover the outside of the cake in a generous layer of buttercream using a small palette knife. Take care to get an even, smooth finish as this will make a big difference as to how smooth the finished icing is. Place the cake in the fridge until the icing has set and is firm. Knead the blue fondant until smooth and pliable (microwave for 10 second intervals, if necessary) and knead in a little more vegetable shortening if required. Dust a worktop liberally with icing sugar and roll out the icing into a circle large enough to cover the cake. Brush the cake all over with the agave syrup and use a rolling pin to lift the icing onto the cake. Carefully push down the icing to cover the sides of the cake including the board. Use a cake smoother to smooth and finish, then trim off any excess icing. Brush the top with edible glitter, if using. Wet the reverse of the white circle and stick to the top of the cake.Roll the black fondant into a sausage shape using your hands. Lightly dust the work surface with icing sugar and roll out into a long, thin rectangle about 80cm/31in long. Using a small sharp knife cut a straight edge along one length and cut the other into a silhouette of rooftops – making sure it is no deeper than the height of the cake. Keep any offcuts to use to make Santa and his reindeer later. Brush the sides of the cake with the diluted agave syrup and stick the black fondant rooftops to it (to make this easier, cut the strip into smaller pieces that are easier to handle).Reroll the offcuts and carefully cut out a silhouette of Santa and his reindeer (make this easier by printing a suitably-sized image from the internet, placing it over the fondant and using a pin to mark the out the edges). Roll out the white fondant and use a large biscuit cutter to cut into a neat circle. This will make the moon on the top of the cake. Wet the back of the black fondant Santa and place on top of the cake going across the fondant moon.For the royal icing, beat the icing sugar and a tablespoon of water together until thick and smooth, adding extra water if necessary. Put a third in a separate bowl and mix in a little yellow food colour (this will be used to form the windows). Put the white icing in a piping bag fitted with a small plain nozzle.Use a stencil to paint windows onto the black fondant rooftops. Using the yellow royal icing and a small flexible knife, hold the stencil in place and run the icing over it. Clean the back of the stencil in between windows. If it gets a bit messy, allow the icing to dry and then scrape off any excess using a round tipped knife.Pipe white royal icing onto the rooftops to look like snow. If desired, decorate the sky with small white dots to look like falling snow (alternatively use white sprinkles). Transfer to a cake stand or serving plate. Mix the dried fruit and sherry in a bowl and leave to soak for at least 30 minutes, but preferably for a few hours. Mix the dried fruit and sherry in a bowl and leave to soak for at least 30 minutes, but preferably for a few hours. Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 25cm/10in cake tin with baking paper. Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 25cm/10in cake tin with baking paper. Put the oil, treacle, syrup and sugar in a large mixing bowl and whisk until they just come together (the oil will still remain quite separate). Put the oil, treacle, syrup and sugar in a large mixing bowl and whisk until they just come together (the oil will still remain quite separate). Mix the bicarbonate of soda with the boiling water and stir until it fizzes and dissolves. Pour into the oil mixture and whisk together. Mix the bicarbonate of soda with the boiling water and stir until it fizzes and dissolves. Pour into the oil mixture and whisk together. Add the flour, cocoa powder, mixed spice and salt and whisk until smooth. Add the eggs and whisk until smooth and shiny. Tip in the pineapple, dried fruit and any sherry that hasn’t been absorbed. Mix until well combined and then pour into the prepared tin. Add the flour, cocoa powder, mixed spice and salt and whisk until smooth. Add the eggs and whisk until smooth and shiny. Tip in the pineapple, dried fruit and any sherry that hasn’t been absorbed. Mix until well combined and then pour into the prepared tin. Bake for 2 hours, then insert a skewer into the centre, if it comes out almost clean the cake is cooked, if not bake for 10–15 minutes and test again. Bake for 2 hours, then insert a skewer into the centre, if it comes out almost clean the cake is cooked, if not bake for 10–15 minutes and test again. Meanwhile, for the buttercream, beat the butters together until smooth and fluffy. Add the icing sugar, almond extract and a little milk and beat again, cover with cling film and set aside. Meanwhile, for the buttercream, beat the butters together until smooth and fluffy. Add the icing sugar, almond extract and a little milk and beat again, cover with cling film and set aside. For the fondant, put the marshmallows and 2½ tablespoons water in a microwave-safe bowl and heat on full power for 40 seconds, remove and stir. Repeat this process, removing and stirring again at 30 second intervals until the marshmallows have melted. Set aside a few tablespoons of the melted marshmallows and add the candy melts to the remainder. Stir until melted, then add the navy gel food colouring. For the fondant, put the marshmallows and 2½ tablespoons water in a microwave-safe bowl and heat on full power for 40 seconds, remove and stir. Repeat this process, removing and stirring again at 30 second intervals until the marshmallows have melted. Set aside a few tablespoons of the melted marshmallows and add the candy melts to the remainder. Stir until melted, then add the navy gel food colouring. Sift 450g/1lb of the icing sugar into a large mixing bowl and add the blue marshmallow mixture. Using an electric hand whisk beat until it comes together, starting on a slow speed to avoid a dust cloud. Grease your hands with the vegetable shortening and knead the remainder into the icing for 5 minutes, or until smooth (the icing will be very sticky to start with). Add more food colouring, if required, and knead again until smooth. Wrap in cling film and leave to rest. Sift 450g/1lb of the icing sugar into a large mixing bowl and add the blue marshmallow mixture. Using an electric hand whisk beat until it comes together, starting on a slow speed to avoid a dust cloud. Grease your hands with the vegetable shortening and knead the remainder into the icing for 5 minutes, or until smooth (the icing will be very sticky to start with). Add more food colouring, if required, and knead again until smooth. Wrap in cling film and leave to rest. In a smaller bowl repeat the process with the reserved marshmallows beating in the remaining 50g/1¾oz icing sugar (this will make the white circle that sits on top of the cake). In a smaller bowl repeat the process with the reserved marshmallows beating in the remaining 50g/1¾oz icing sugar (this will make the white circle that sits on top of the cake). When the cake is cooked, turn it out of the tin and leave to cool on a wire rack. When the cake is completely cold, trim the top to remove the dome, if necessary. Divide the cake in two horizontally and then place on a cake board with the bottom of the cake upwards (so you have a really neat, flat top). When the cake is cooked, turn it out of the tin and leave to cool on a wire rack. When the cake is completely cold, trim the top to remove the dome, if necessary. Divide the cake in two horizontally and then place on a cake board with the bottom of the cake upwards (so you have a really neat, flat top). Spread an even layer of buttercream on the bottom cake, sandwich and cover the outside of the cake in a generous layer of buttercream using a small palette knife. Take care to get an even, smooth finish as this will make a big difference as to how smooth the finished icing is. Place the cake in the fridge until the icing has set and is firm. Spread an even layer of buttercream on the bottom cake, sandwich and cover the outside of the cake in a generous layer of buttercream using a small palette knife. Take care to get an even, smooth finish as this will make a big difference as to how smooth the finished icing is. Place the cake in the fridge until the icing has set and is firm. Knead the blue fondant until smooth and pliable (microwave for 10 second intervals, if necessary) and knead in a little more vegetable shortening if required. Dust a worktop liberally with icing sugar and roll out the icing into a circle large enough to cover the cake. Knead the blue fondant until smooth and pliable (microwave for 10 second intervals, if necessary) and knead in a little more vegetable shortening if required. Dust a worktop liberally with icing sugar and roll out the icing into a circle large enough to cover the cake. Brush the cake all over with the agave syrup and use a rolling pin to lift the icing onto the cake. Carefully push down the icing to cover the sides of the cake including the board. Use a cake smoother to smooth and finish, then trim off any excess icing. Brush the top with edible glitter, if using. Wet the reverse of the white circle and stick to the top of the cake. Brush the cake all over with the agave syrup and use a rolling pin to lift the icing onto the cake. Carefully push down the icing to cover the sides of the cake including the board. Use a cake smoother to smooth and finish, then trim off any excess icing. Brush the top with edible glitter, if using. Wet the reverse of the white circle and stick to the top of the cake. Roll the black fondant into a sausage shape using your hands. Lightly dust the work surface with icing sugar and roll out into a long, thin rectangle about 80cm/31in long. Using a small sharp knife cut a straight edge along one length and cut the other into a silhouette of rooftops – making sure it is no deeper than the height of the cake. Keep any offcuts to use to make Santa and his reindeer later. Brush the sides of the cake with the diluted agave syrup and stick the black fondant rooftops to it (to make this easier, cut the strip into smaller pieces that are easier to handle). Roll the black fondant into a sausage shape using your hands. Lightly dust the work surface with icing sugar and roll out into a long, thin rectangle about 80cm/31in long. Using a small sharp knife cut a straight edge along one length and cut the other into a silhouette of rooftops – making sure it is no deeper than the height of the cake. Keep any offcuts to use to make Santa and his reindeer later. Brush the sides of the cake with the diluted agave syrup and stick the black fondant rooftops to it (to make this easier, cut the strip into smaller pieces that are easier to handle). Reroll the offcuts and carefully cut out a silhouette of Santa and his reindeer (make this easier by printing a suitably-sized image from the internet, placing it over the fondant and using a pin to mark the out the edges). Reroll the offcuts and carefully cut out a silhouette of Santa and his reindeer (make this easier by printing a suitably-sized image from the internet, placing it over the fondant and using a pin to mark the out the edges). Roll out the white fondant and use a large biscuit cutter to cut into a neat circle. This will make the moon on the top of the cake. Wet the back of the black fondant Santa and place on top of the cake going across the fondant moon. Roll out the white fondant and use a large biscuit cutter to cut into a neat circle. This will make the moon on the top of the cake. Wet the back of the black fondant Santa and place on top of the cake going across the fondant moon. For the royal icing, beat the icing sugar and a tablespoon of water together until thick and smooth, adding extra water if necessary. Put a third in a separate bowl and mix in a little yellow food colour (this will be used to form the windows). Put the white icing in a piping bag fitted with a small plain nozzle. For the royal icing, beat the icing sugar and a tablespoon of water together until thick and smooth, adding extra water if necessary. Put a third in a separate bowl and mix in a little yellow food colour (this will be used to form the windows). Put the white icing in a piping bag fitted with a small plain nozzle. Use a stencil to paint windows onto the black fondant rooftops. Using the yellow royal icing and a small flexible knife, hold the stencil in place and run the icing over it. Clean the back of the stencil in between windows. If it gets a bit messy, allow the icing to dry and then scrape off any excess using a round tipped knife. Use a stencil to paint windows onto the black fondant rooftops. Using the yellow royal icing and a small flexible knife, hold the stencil in place and run the icing over it. Clean the back of the stencil in between windows. If it gets a bit messy, allow the icing to dry and then scrape off any excess using a round tipped knife. Pipe white royal icing onto the rooftops to look like snow. If desired, decorate the sky with small white dots to look like falling snow (alternatively use white sprinkles). Transfer to a cake stand or serving plate. Pipe white royal icing onto the rooftops to look like snow. If desired, decorate the sky with small white dots to look like falling snow (alternatively use white sprinkles). Transfer to a cake stand or serving plate. | {
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"title": "Last-minute Christmas cake recipe",
"content": "Mix the dried fruit and sherry in a bowl and leave to soak for at least 30 minutes, but preferably for a few hours.Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 25cm/10in cake tin with baking paper. Put the oil, treacle, syrup and sugar in a large mixing bowl and whisk until they just come together (the oil will still remain quite separate). Mix the bicarbonate of soda with the boiling water and stir until it fizzes and dissolves. Pour into the oil mixture and whisk together.Add the flour, cocoa powder, mixed spice and salt and whisk until smooth. Add the eggs and whisk until smooth and shiny. Tip in the pineapple, dried fruit and any sherry that hasn’t been absorbed. Mix until well combined and then pour into the prepared tin.Bake for 2 hours, then insert a skewer into the centre, if it comes out almost clean the cake is cooked, if not bake for 10–15 minutes and test again. Meanwhile, for the buttercream, beat the butters together until smooth and fluffy. Add the icing sugar, almond extract and a little milk and beat again, cover with cling film and set aside. For the fondant, put the marshmallows and 2½ tablespoons water in a microwave-safe bowl and heat on full power for 40 seconds, remove and stir. Repeat this process, removing and stirring again at 30 second intervals until the marshmallows have melted. Set aside a few tablespoons of the melted marshmallows and add the candy melts to the remainder. Stir until melted, then add the navy gel food colouring. Sift 450g/1lb of the icing sugar into a large mixing bowl and add the blue marshmallow mixture. Using an electric hand whisk beat until it comes together, starting on a slow speed to avoid a dust cloud. Grease your hands with the vegetable shortening and knead the remainder into the icing for 5 minutes, or until smooth (the icing will be very sticky to start with). Add more food colouring, if required, and knead again until smooth. Wrap in cling film and leave to rest. In a smaller bowl repeat the process with the reserved marshmallows beating in the remaining 50g/1¾oz icing sugar (this will make the white circle that sits on top of the cake).When the cake is cooked, turn it out of the tin and leave to cool on a wire rack. When the cake is completely cold, trim the top to remove the dome, if necessary. Divide the cake in two horizontally and then place on a cake board with the bottom of the cake upwards (so you have a really neat, flat top). Spread an even layer of buttercream on the bottom cake, sandwich and cover the outside of the cake in a generous layer of buttercream using a small palette knife. Take care to get an even, smooth finish as this will make a big difference as to how smooth the finished icing is. Place the cake in the fridge until the icing has set and is firm. Knead the blue fondant until smooth and pliable (microwave for 10 second intervals, if necessary) and knead in a little more vegetable shortening if required. Dust a worktop liberally with icing sugar and roll out the icing into a circle large enough to cover the cake. Brush the cake all over with the agave syrup and use a rolling pin to lift the icing onto the cake. Carefully push down the icing to cover the sides of the cake including the board. Use a cake smoother to smooth and finish, then trim off any excess icing. Brush the top with edible glitter, if using. Wet the reverse of the white circle and stick to the top of the cake.Roll the black fondant into a sausage shape using your hands. Lightly dust the work surface with icing sugar and roll out into a long, thin rectangle about 80cm/31in long. Using a small sharp knife cut a straight edge along one length and cut the other into a silhouette of rooftops – making sure it is no deeper than the height of the cake. Keep any offcuts to use to make Santa and his reindeer later. Brush the sides of the cake with the diluted agave syrup and stick the black fondant rooftops to it (to make this easier, cut the strip into smaller pieces that are easier to handle).Reroll the offcuts and carefully cut out a silhouette of Santa and his reindeer (make this easier by printing a suitably-sized image from the internet, placing it over the fondant and using a pin to mark the out the edges). Roll out the white fondant and use a large biscuit cutter to cut into a neat circle. This will make the moon on the top of the cake. Wet the back of the black fondant Santa and place on top of the cake going across the fondant moon.For the royal icing, beat the icing sugar and a tablespoon of water together until thick and smooth, adding extra water if necessary. Put a third in a separate bowl and mix in a little yellow food colour (this will be used to form the windows). Put the white icing in a piping bag fitted with a small plain nozzle.Use a stencil to paint windows onto the black fondant rooftops. Using the yellow royal icing and a small flexible knife, hold the stencil in place and run the icing over it. Clean the back of the stencil in between windows. If it gets a bit messy, allow the icing to dry and then scrape off any excess using a round tipped knife.Pipe white royal icing onto the rooftops to look like snow. If desired, decorate the sky with small white dots to look like falling snow (alternatively use white sprinkles). Transfer to a cake stand or serving plate. Mix the dried fruit and sherry in a bowl and leave to soak for at least 30 minutes, but preferably for a few hours. Mix the dried fruit and sherry in a bowl and leave to soak for at least 30 minutes, but preferably for a few hours. Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 25cm/10in cake tin with baking paper. Preheat the oven to 170C/150C Fan/Gas 3½. Grease and line a 25cm/10in cake tin with baking paper. Put the oil, treacle, syrup and sugar in a large mixing bowl and whisk until they just come together (the oil will still remain quite separate). Put the oil, treacle, syrup and sugar in a large mixing bowl and whisk until they just come together (the oil will still remain quite separate). Mix the bicarbonate of soda with the boiling water and stir until it fizzes and dissolves. Pour into the oil mixture and whisk together. Mix the bicarbonate of soda with the boiling water and stir until it fizzes and dissolves. Pour into the oil mixture and whisk together. Add the flour, cocoa powder, mixed spice and salt and whisk until smooth. Add the eggs and whisk until smooth and shiny. Tip in the pineapple, dried fruit and any sherry that hasn’t been absorbed. Mix until well combined and then pour into the prepared tin. Add the flour, cocoa powder, mixed spice and salt and whisk until smooth. Add the eggs and whisk until smooth and shiny. Tip in the pineapple, dried fruit and any sherry that hasn’t been absorbed. Mix until well combined and then pour into the prepared tin. Bake for 2 hours, then insert a skewer into the centre, if it comes out almost clean the cake is cooked, if not bake for 10–15 minutes and test again. Bake for 2 hours, then insert a skewer into the centre, if it comes out almost clean the cake is cooked, if not bake for 10–15 minutes and test again. Meanwhile, for the buttercream, beat the butters together until smooth and fluffy. Add the icing sugar, almond extract and a little milk and beat again, cover with cling film and set aside. Meanwhile, for the buttercream, beat the butters together until smooth and fluffy. Add the icing sugar, almond extract and a little milk and beat again, cover with cling film and set aside. For the fondant, put the marshmallows and 2½ tablespoons water in a microwave-safe bowl and heat on full power for 40 seconds, remove and stir. Repeat this process, removing and stirring again at 30 second intervals until the marshmallows have melted. Set aside a few tablespoons of the melted marshmallows and add the candy melts to the remainder. Stir until melted, then add the navy gel food colouring. For the fondant, put the marshmallows and 2½ tablespoons water in a microwave-safe bowl and heat on full power for 40 seconds, remove and stir. Repeat this process, removing and stirring again at 30 second intervals until the marshmallows have melted. Set aside a few tablespoons of the melted marshmallows and add the candy melts to the remainder. Stir until melted, then add the navy gel food colouring. Sift 450g/1lb of the icing sugar into a large mixing bowl and add the blue marshmallow mixture. Using an electric hand whisk beat until it comes together, starting on a slow speed to avoid a dust cloud. Grease your hands with the vegetable shortening and knead the remainder into the icing for 5 minutes, or until smooth (the icing will be very sticky to start with). Add more food colouring, if required, and knead again until smooth. Wrap in cling film and leave to rest. Sift 450g/1lb of the icing sugar into a large mixing bowl and add the blue marshmallow mixture. Using an electric hand whisk beat until it comes together, starting on a slow speed to avoid a dust cloud. Grease your hands with the vegetable shortening and knead the remainder into the icing for 5 minutes, or until smooth (the icing will be very sticky to start with). Add more food colouring, if required, and knead again until smooth. Wrap in cling film and leave to rest. In a smaller bowl repeat the process with the reserved marshmallows beating in the remaining 50g/1¾oz icing sugar (this will make the white circle that sits on top of the cake). In a smaller bowl repeat the process with the reserved marshmallows beating in the remaining 50g/1¾oz icing sugar (this will make the white circle that sits on top of the cake). When the cake is cooked, turn it out of the tin and leave to cool on a wire rack. When the cake is completely cold, trim the top to remove the dome, if necessary. Divide the cake in two horizontally and then place on a cake board with the bottom of the cake upwards (so you have a really neat, flat top). When the cake is cooked, turn it out of the tin and leave to cool on a wire rack. When the cake is completely cold, trim the top to remove the dome, if necessary. Divide the cake in two horizontally and then place on a cake board with the bottom of the cake upwards (so you have a really neat, flat top). Spread an even layer of buttercream on the bottom cake, sandwich and cover the outside of the cake in a generous layer of buttercream using a small palette knife. Take care to get an even, smooth finish as this will make a big difference as to how smooth the finished icing is. Place the cake in the fridge until the icing has set and is firm. Spread an even layer of buttercream on the bottom cake, sandwich and cover the outside of the cake in a generous layer of buttercream using a small palette knife. Take care to get an even, smooth finish as this will make a big difference as to how smooth the finished icing is. Place the cake in the fridge until the icing has set and is firm. Knead the blue fondant until smooth and pliable (microwave for 10 second intervals, if necessary) and knead in a little more vegetable shortening if required. Dust a worktop liberally with icing sugar and roll out the icing into a circle large enough to cover the cake. Knead the blue fondant until smooth and pliable (microwave for 10 second intervals, if necessary) and knead in a little more vegetable shortening if required. Dust a worktop liberally with icing sugar and roll out the icing into a circle large enough to cover the cake. Brush the cake all over with the agave syrup and use a rolling pin to lift the icing onto the cake. Carefully push down the icing to cover the sides of the cake including the board. Use a cake smoother to smooth and finish, then trim off any excess icing. Brush the top with edible glitter, if using. Wet the reverse of the white circle and stick to the top of the cake. Brush the cake all over with the agave syrup and use a rolling pin to lift the icing onto the cake. Carefully push down the icing to cover the sides of the cake including the board. Use a cake smoother to smooth and finish, then trim off any excess icing. Brush the top with edible glitter, if using. Wet the reverse of the white circle and stick to the top of the cake. Roll the black fondant into a sausage shape using your hands. Lightly dust the work surface with icing sugar and roll out into a long, thin rectangle about 80cm/31in long. Using a small sharp knife cut a straight edge along one length and cut the other into a silhouette of rooftops – making sure it is no deeper than the height of the cake. Keep any offcuts to use to make Santa and his reindeer later. Brush the sides of the cake with the diluted agave syrup and stick the black fondant rooftops to it (to make this easier, cut the strip into smaller pieces that are easier to handle). Roll the black fondant into a sausage shape using your hands. Lightly dust the work surface with icing sugar and roll out into a long, thin rectangle about 80cm/31in long. Using a small sharp knife cut a straight edge along one length and cut the other into a silhouette of rooftops – making sure it is no deeper than the height of the cake. Keep any offcuts to use to make Santa and his reindeer later. Brush the sides of the cake with the diluted agave syrup and stick the black fondant rooftops to it (to make this easier, cut the strip into smaller pieces that are easier to handle). Reroll the offcuts and carefully cut out a silhouette of Santa and his reindeer (make this easier by printing a suitably-sized image from the internet, placing it over the fondant and using a pin to mark the out the edges). Reroll the offcuts and carefully cut out a silhouette of Santa and his reindeer (make this easier by printing a suitably-sized image from the internet, placing it over the fondant and using a pin to mark the out the edges). Roll out the white fondant and use a large biscuit cutter to cut into a neat circle. This will make the moon on the top of the cake. Wet the back of the black fondant Santa and place on top of the cake going across the fondant moon. Roll out the white fondant and use a large biscuit cutter to cut into a neat circle. This will make the moon on the top of the cake. Wet the back of the black fondant Santa and place on top of the cake going across the fondant moon. For the royal icing, beat the icing sugar and a tablespoon of water together until thick and smooth, adding extra water if necessary. Put a third in a separate bowl and mix in a little yellow food colour (this will be used to form the windows). Put the white icing in a piping bag fitted with a small plain nozzle. For the royal icing, beat the icing sugar and a tablespoon of water together until thick and smooth, adding extra water if necessary. Put a third in a separate bowl and mix in a little yellow food colour (this will be used to form the windows). Put the white icing in a piping bag fitted with a small plain nozzle. Use a stencil to paint windows onto the black fondant rooftops. Using the yellow royal icing and a small flexible knife, hold the stencil in place and run the icing over it. Clean the back of the stencil in between windows. If it gets a bit messy, allow the icing to dry and then scrape off any excess using a round tipped knife. Use a stencil to paint windows onto the black fondant rooftops. Using the yellow royal icing and a small flexible knife, hold the stencil in place and run the icing over it. Clean the back of the stencil in between windows. If it gets a bit messy, allow the icing to dry and then scrape off any excess using a round tipped knife. Pipe white royal icing onto the rooftops to look like snow. If desired, decorate the sky with small white dots to look like falling snow (alternatively use white sprinkles). Transfer to a cake stand or serving plate. Pipe white royal icing onto the rooftops to look like snow. If desired, decorate the sky with small white dots to look like falling snow (alternatively use white sprinkles). Transfer to a cake stand or serving plate."
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} | dacfeb5bff920334cf7640074328e0d193c26e243f9bf75cda6fa0665481b415 | Traditional simnel cake recipe
First make the marzipan. Sift the icing sugar into a large bowl and stir in the caster sugar and almonds. Beat the eggs with the almond extract and lemon juice in a separate bowl. Stir into the dry ingredients with a large spoon until the mixture begins to come together. Use your hands to continue combining the mixture into a stiff, but pliable paste.Dust the work surface with more sifted icing sugar and knead the marzipan for a minute or two until smooth. Return to the bowl, cover tightly with cling film and leave to stand for 1-2 hours before using. This will allow the almonds to swell and absorb some of the moisture from the egg mixture. (Please note: this recipe contains raw eggs.)To make the cake, put the orange and lemon juice in a non-stick saucepan and add the dried fruit and cherries. Bring to a simmer over a medium heat and bubble for two minutes, stirring constantly until the liquid disappears. Remove from the heat, tip onto a large plate and leave to cool.Butter and line the base and sides of a 20cm/8in loose-based deep round cake tin with two layers of baking parchment. Mix the flour and mixed spice in a large bowl. Whisk the eggs together in another bowl. Preheat the oven to 170C/150C (fan)/Gas 3. Put the butter and sugar into an electric food mixer and beat for 3-4 minutes, or until very light and fluffy. You will have to push the mixture down a couple of times with a rubber spatula. (If you don’t have a food mixer, use electric beaters and a very large bowl. Do not use a food processor for this recipe.)Slowly add the beaten eggs, a little at a time, beating well after each addition. If you add them too quickly the batter may curdle, so you’ll need to beat in a couple of tablespoons of the flour mixture and then continue. Turn off the motor and add all the flour mixture to the batter in two batches. Beat in very slowly then remove the bowl from the stand, if necessary, and stir in the dried fruit and orange and lemon zest. Spoon just half of the mixture into the lined cake tin and smooth the surface as evenly as you can. Set the rest of the cake batter aside.Dust a sheet of baking parchment with sifted icing sugar. Divide the marzipan into three equal balls. Take one of the balls and roll out on the parchment into a circle around 5mm thick and about 2cm/¾in larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle around 1cm/½in larger than the tin. Place the round of marzipan carefully on top of the cake mixture in the tin, making sure it reaches the sides. Spoon the reserved cake mixture on top and smooth the surface. Wrap the remaining marzipan portions tightly in cling film to prevent them drying out.Bake the cake for about 1 hour 20 minutes, or until well risen, firm and golden-brown. If you are unsure about whether the cake is ready, poke a long metal skewer carefully into the centre. Try not to remove the cake from the oven for testing, or it could sink, but take care not to burn yourself. If the cake is ready, the skewer should come out clean. If not, close the oven and continue cooking for longer then test again. You may want to cover the cake loosely with some foil if the top is beginning to brown too much before it is ready in the middle. When it is cooked, remove the cake from the oven but leave it to cool in the tin for 15 minutes. Then remove from the tin, peel off the lining paper, put the cake on a wire rack and leave to cool.To decorate, turn the cooled cake upside down and place on a baking tray or grill pan. (Turning the cake upside down will give you a flatter surface for decorating.) Heat the apricot jam in a small non-stick saucepan for one minute, until warm, stirring constantly. Remove from the heat. Dust a sheet of baking parchment with more sifted icing sugar. Take one of the marzipan balls and roll out on the parchment into a circle around 5mm thick and just a little larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle the same size as the tin.Brush the surface of the cake with the warm jam and cover with the marzipan circle. Flute or pinch the marzipan all the way around the edge. Using the tip of a knife, score a criss-cross pattern over the marzipan in two directions at roughly 2.5cm/1in intervals.Form the remaining marzipan into 11 balls to represent all the Apostles, minus Judus. Each of the balls needs to weigh 16-20g/½-¾oz so you will have a little marzipan leftover - you don’t want the balls to be ridiculously large. Dab one side of each ball with a little of the jam and place around the edge of the cake.Place the cake under a preheated hot grill – around 15-20cm/6-8in from the element – for 2-3 minutes, or until lightly toasted. Watch the marizpan carefully so that it doesn’t burn. Leave to cool.Transfer the cake to a board or cake plate and wrap with a wide yellow ribbon. Cut into slices to serve. First make the marzipan. Sift the icing sugar into a large bowl and stir in the caster sugar and almonds. First make the marzipan. Sift the icing sugar into a large bowl and stir in the caster sugar and almonds. Beat the eggs with the almond extract and lemon juice in a separate bowl. Stir into the dry ingredients with a large spoon until the mixture begins to come together. Use your hands to continue combining the mixture into a stiff, but pliable paste. Beat the eggs with the almond extract and lemon juice in a separate bowl. Stir into the dry ingredients with a large spoon until the mixture begins to come together. Use your hands to continue combining the mixture into a stiff, but pliable paste. Dust the work surface with more sifted icing sugar and knead the marzipan for a minute or two until smooth. Return to the bowl, cover tightly with cling film and leave to stand for 1-2 hours before using. This will allow the almonds to swell and absorb some of the moisture from the egg mixture. (Please note: this recipe contains raw eggs.) Dust the work surface with more sifted icing sugar and knead the marzipan for a minute or two until smooth. Return to the bowl, cover tightly with cling film and leave to stand for 1-2 hours before using. This will allow the almonds to swell and absorb some of the moisture from the egg mixture. (Please note: this recipe contains raw eggs.) To make the cake, put the orange and lemon juice in a non-stick saucepan and add the dried fruit and cherries. Bring to a simmer over a medium heat and bubble for two minutes, stirring constantly until the liquid disappears. Remove from the heat, tip onto a large plate and leave to cool. To make the cake, put the orange and lemon juice in a non-stick saucepan and add the dried fruit and cherries. Bring to a simmer over a medium heat and bubble for two minutes, stirring constantly until the liquid disappears. Remove from the heat, tip onto a large plate and leave to cool. Butter and line the base and sides of a 20cm/8in loose-based deep round cake tin with two layers of baking parchment. Mix the flour and mixed spice in a large bowl. Whisk the eggs together in another bowl. Butter and line the base and sides of a 20cm/8in loose-based deep round cake tin with two layers of baking parchment. Mix the flour and mixed spice in a large bowl. Whisk the eggs together in another bowl. Preheat the oven to 170C/150C (fan)/Gas 3. Preheat the oven to 170C/150C (fan)/Gas 3. Put the butter and sugar into an electric food mixer and beat for 3-4 minutes, or until very light and fluffy. You will have to push the mixture down a couple of times with a rubber spatula. (If you don’t have a food mixer, use electric beaters and a very large bowl. Do not use a food processor for this recipe.) Put the butter and sugar into an electric food mixer and beat for 3-4 minutes, or until very light and fluffy. You will have to push the mixture down a couple of times with a rubber spatula. (If you don’t have a food mixer, use electric beaters and a very large bowl. Do not use a food processor for this recipe.) Slowly add the beaten eggs, a little at a time, beating well after each addition. If you add them too quickly the batter may curdle, so you’ll need to beat in a couple of tablespoons of the flour mixture and then continue. Slowly add the beaten eggs, a little at a time, beating well after each addition. If you add them too quickly the batter may curdle, so you’ll need to beat in a couple of tablespoons of the flour mixture and then continue. Turn off the motor and add all the flour mixture to the batter in two batches. Beat in very slowly then remove the bowl from the stand, if necessary, and stir in the dried fruit and orange and lemon zest. Spoon just half of the mixture into the lined cake tin and smooth the surface as evenly as you can. Set the rest of the cake batter aside. Turn off the motor and add all the flour mixture to the batter in two batches. Beat in very slowly then remove the bowl from the stand, if necessary, and stir in the dried fruit and orange and lemon zest. Spoon just half of the mixture into the lined cake tin and smooth the surface as evenly as you can. Set the rest of the cake batter aside. Dust a sheet of baking parchment with sifted icing sugar. Divide the marzipan into three equal balls. Take one of the balls and roll out on the parchment into a circle around 5mm thick and about 2cm/¾in larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle around 1cm/½in larger than the tin. Dust a sheet of baking parchment with sifted icing sugar. Divide the marzipan into three equal balls. Take one of the balls and roll out on the parchment into a circle around 5mm thick and about 2cm/¾in larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle around 1cm/½in larger than the tin. Place the round of marzipan carefully on top of the cake mixture in the tin, making sure it reaches the sides. Place the round of marzipan carefully on top of the cake mixture in the tin, making sure it reaches the sides. Spoon the reserved cake mixture on top and smooth the surface. Wrap the remaining marzipan portions tightly in cling film to prevent them drying out. Spoon the reserved cake mixture on top and smooth the surface. Wrap the remaining marzipan portions tightly in cling film to prevent them drying out. Bake the cake for about 1 hour 20 minutes, or until well risen, firm and golden-brown. If you are unsure about whether the cake is ready, poke a long metal skewer carefully into the centre. Try not to remove the cake from the oven for testing, or it could sink, but take care not to burn yourself. Bake the cake for about 1 hour 20 minutes, or until well risen, firm and golden-brown. If you are unsure about whether the cake is ready, poke a long metal skewer carefully into the centre. Try not to remove the cake from the oven for testing, or it could sink, but take care not to burn yourself. If the cake is ready, the skewer should come out clean. If not, close the oven and continue cooking for longer then test again. You may want to cover the cake loosely with some foil if the top is beginning to brown too much before it is ready in the middle. When it is cooked, remove the cake from the oven but leave it to cool in the tin for 15 minutes. Then remove from the tin, peel off the lining paper, put the cake on a wire rack and leave to cool. If the cake is ready, the skewer should come out clean. If not, close the oven and continue cooking for longer then test again. You may want to cover the cake loosely with some foil if the top is beginning to brown too much before it is ready in the middle. When it is cooked, remove the cake from the oven but leave it to cool in the tin for 15 minutes. Then remove from the tin, peel off the lining paper, put the cake on a wire rack and leave to cool. To decorate, turn the cooled cake upside down and place on a baking tray or grill pan. (Turning the cake upside down will give you a flatter surface for decorating.) To decorate, turn the cooled cake upside down and place on a baking tray or grill pan. (Turning the cake upside down will give you a flatter surface for decorating.) Heat the apricot jam in a small non-stick saucepan for one minute, until warm, stirring constantly. Remove from the heat. Dust a sheet of baking parchment with more sifted icing sugar. Heat the apricot jam in a small non-stick saucepan for one minute, until warm, stirring constantly. Remove from the heat. Dust a sheet of baking parchment with more sifted icing sugar. Take one of the marzipan balls and roll out on the parchment into a circle around 5mm thick and just a little larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle the same size as the tin. Take one of the marzipan balls and roll out on the parchment into a circle around 5mm thick and just a little larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle the same size as the tin. Brush the surface of the cake with the warm jam and cover with the marzipan circle. Flute or pinch the marzipan all the way around the edge. Using the tip of a knife, score a criss-cross pattern over the marzipan in two directions at roughly 2.5cm/1in intervals. Brush the surface of the cake with the warm jam and cover with the marzipan circle. Flute or pinch the marzipan all the way around the edge. Using the tip of a knife, score a criss-cross pattern over the marzipan in two directions at roughly 2.5cm/1in intervals. Form the remaining marzipan into 11 balls to represent all the Apostles, minus Judus. Each of the balls needs to weigh 16-20g/½-¾oz so you will have a little marzipan leftover - you don’t want the balls to be ridiculously large. Dab one side of each ball with a little of the jam and place around the edge of the cake. Form the remaining marzipan into 11 balls to represent all the Apostles, minus Judus. Each of the balls needs to weigh 16-20g/½-¾oz so you will have a little marzipan leftover - you don’t want the balls to be ridiculously large. Dab one side of each ball with a little of the jam and place around the edge of the cake. Place the cake under a preheated hot grill – around 15-20cm/6-8in from the element – for 2-3 minutes, or until lightly toasted. Watch the marizpan carefully so that it doesn’t burn. Leave to cool. Place the cake under a preheated hot grill – around 15-20cm/6-8in from the element – for 2-3 minutes, or until lightly toasted. Watch the marizpan carefully so that it doesn’t burn. Leave to cool. Transfer the cake to a board or cake plate and wrap with a wide yellow ribbon. Cut into slices to serve. Transfer the cake to a board or cake plate and wrap with a wide yellow ribbon. Cut into slices to serve. | {
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"title": "Traditional simnel cake recipe",
"content": "First make the marzipan. Sift the icing sugar into a large bowl and stir in the caster sugar and almonds. Beat the eggs with the almond extract and lemon juice in a separate bowl. Stir into the dry ingredients with a large spoon until the mixture begins to come together. Use your hands to continue combining the mixture into a stiff, but pliable paste.Dust the work surface with more sifted icing sugar and knead the marzipan for a minute or two until smooth. Return to the bowl, cover tightly with cling film and leave to stand for 1-2 hours before using. This will allow the almonds to swell and absorb some of the moisture from the egg mixture. (Please note: this recipe contains raw eggs.)To make the cake, put the orange and lemon juice in a non-stick saucepan and add the dried fruit and cherries. Bring to a simmer over a medium heat and bubble for two minutes, stirring constantly until the liquid disappears. Remove from the heat, tip onto a large plate and leave to cool.Butter and line the base and sides of a 20cm/8in loose-based deep round cake tin with two layers of baking parchment. Mix the flour and mixed spice in a large bowl. Whisk the eggs together in another bowl. Preheat the oven to 170C/150C (fan)/Gas 3. Put the butter and sugar into an electric food mixer and beat for 3-4 minutes, or until very light and fluffy. You will have to push the mixture down a couple of times with a rubber spatula. (If you don’t have a food mixer, use electric beaters and a very large bowl. Do not use a food processor for this recipe.)Slowly add the beaten eggs, a little at a time, beating well after each addition. If you add them too quickly the batter may curdle, so you’ll need to beat in a couple of tablespoons of the flour mixture and then continue. Turn off the motor and add all the flour mixture to the batter in two batches. Beat in very slowly then remove the bowl from the stand, if necessary, and stir in the dried fruit and orange and lemon zest. Spoon just half of the mixture into the lined cake tin and smooth the surface as evenly as you can. Set the rest of the cake batter aside.Dust a sheet of baking parchment with sifted icing sugar. Divide the marzipan into three equal balls. Take one of the balls and roll out on the parchment into a circle around 5mm thick and about 2cm/¾in larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle around 1cm/½in larger than the tin. Place the round of marzipan carefully on top of the cake mixture in the tin, making sure it reaches the sides. Spoon the reserved cake mixture on top and smooth the surface. Wrap the remaining marzipan portions tightly in cling film to prevent them drying out.Bake the cake for about 1 hour 20 minutes, or until well risen, firm and golden-brown. If you are unsure about whether the cake is ready, poke a long metal skewer carefully into the centre. Try not to remove the cake from the oven for testing, or it could sink, but take care not to burn yourself. If the cake is ready, the skewer should come out clean. If not, close the oven and continue cooking for longer then test again. You may want to cover the cake loosely with some foil if the top is beginning to brown too much before it is ready in the middle. When it is cooked, remove the cake from the oven but leave it to cool in the tin for 15 minutes. Then remove from the tin, peel off the lining paper, put the cake on a wire rack and leave to cool.To decorate, turn the cooled cake upside down and place on a baking tray or grill pan. (Turning the cake upside down will give you a flatter surface for decorating.) Heat the apricot jam in a small non-stick saucepan for one minute, until warm, stirring constantly. Remove from the heat. Dust a sheet of baking parchment with more sifted icing sugar. Take one of the marzipan balls and roll out on the parchment into a circle around 5mm thick and just a little larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle the same size as the tin.Brush the surface of the cake with the warm jam and cover with the marzipan circle. Flute or pinch the marzipan all the way around the edge. Using the tip of a knife, score a criss-cross pattern over the marzipan in two directions at roughly 2.5cm/1in intervals.Form the remaining marzipan into 11 balls to represent all the Apostles, minus Judus. Each of the balls needs to weigh 16-20g/½-¾oz so you will have a little marzipan leftover - you don’t want the balls to be ridiculously large. Dab one side of each ball with a little of the jam and place around the edge of the cake.Place the cake under a preheated hot grill – around 15-20cm/6-8in from the element – for 2-3 minutes, or until lightly toasted. Watch the marizpan carefully so that it doesn’t burn. Leave to cool.Transfer the cake to a board or cake plate and wrap with a wide yellow ribbon. Cut into slices to serve. First make the marzipan. Sift the icing sugar into a large bowl and stir in the caster sugar and almonds. First make the marzipan. Sift the icing sugar into a large bowl and stir in the caster sugar and almonds. Beat the eggs with the almond extract and lemon juice in a separate bowl. Stir into the dry ingredients with a large spoon until the mixture begins to come together. Use your hands to continue combining the mixture into a stiff, but pliable paste. Beat the eggs with the almond extract and lemon juice in a separate bowl. Stir into the dry ingredients with a large spoon until the mixture begins to come together. Use your hands to continue combining the mixture into a stiff, but pliable paste. Dust the work surface with more sifted icing sugar and knead the marzipan for a minute or two until smooth. Return to the bowl, cover tightly with cling film and leave to stand for 1-2 hours before using. This will allow the almonds to swell and absorb some of the moisture from the egg mixture. (Please note: this recipe contains raw eggs.) Dust the work surface with more sifted icing sugar and knead the marzipan for a minute or two until smooth. Return to the bowl, cover tightly with cling film and leave to stand for 1-2 hours before using. This will allow the almonds to swell and absorb some of the moisture from the egg mixture. (Please note: this recipe contains raw eggs.) To make the cake, put the orange and lemon juice in a non-stick saucepan and add the dried fruit and cherries. Bring to a simmer over a medium heat and bubble for two minutes, stirring constantly until the liquid disappears. Remove from the heat, tip onto a large plate and leave to cool. To make the cake, put the orange and lemon juice in a non-stick saucepan and add the dried fruit and cherries. Bring to a simmer over a medium heat and bubble for two minutes, stirring constantly until the liquid disappears. Remove from the heat, tip onto a large plate and leave to cool. Butter and line the base and sides of a 20cm/8in loose-based deep round cake tin with two layers of baking parchment. Mix the flour and mixed spice in a large bowl. Whisk the eggs together in another bowl. Butter and line the base and sides of a 20cm/8in loose-based deep round cake tin with two layers of baking parchment. Mix the flour and mixed spice in a large bowl. Whisk the eggs together in another bowl. Preheat the oven to 170C/150C (fan)/Gas 3. Preheat the oven to 170C/150C (fan)/Gas 3. Put the butter and sugar into an electric food mixer and beat for 3-4 minutes, or until very light and fluffy. You will have to push the mixture down a couple of times with a rubber spatula. (If you don’t have a food mixer, use electric beaters and a very large bowl. Do not use a food processor for this recipe.) Put the butter and sugar into an electric food mixer and beat for 3-4 minutes, or until very light and fluffy. You will have to push the mixture down a couple of times with a rubber spatula. (If you don’t have a food mixer, use electric beaters and a very large bowl. Do not use a food processor for this recipe.) Slowly add the beaten eggs, a little at a time, beating well after each addition. If you add them too quickly the batter may curdle, so you’ll need to beat in a couple of tablespoons of the flour mixture and then continue. Slowly add the beaten eggs, a little at a time, beating well after each addition. If you add them too quickly the batter may curdle, so you’ll need to beat in a couple of tablespoons of the flour mixture and then continue. Turn off the motor and add all the flour mixture to the batter in two batches. Beat in very slowly then remove the bowl from the stand, if necessary, and stir in the dried fruit and orange and lemon zest. Spoon just half of the mixture into the lined cake tin and smooth the surface as evenly as you can. Set the rest of the cake batter aside. Turn off the motor and add all the flour mixture to the batter in two batches. Beat in very slowly then remove the bowl from the stand, if necessary, and stir in the dried fruit and orange and lemon zest. Spoon just half of the mixture into the lined cake tin and smooth the surface as evenly as you can. Set the rest of the cake batter aside. Dust a sheet of baking parchment with sifted icing sugar. Divide the marzipan into three equal balls. Take one of the balls and roll out on the parchment into a circle around 5mm thick and about 2cm/¾in larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle around 1cm/½in larger than the tin. Dust a sheet of baking parchment with sifted icing sugar. Divide the marzipan into three equal balls. Take one of the balls and roll out on the parchment into a circle around 5mm thick and about 2cm/¾in larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle around 1cm/½in larger than the tin. Place the round of marzipan carefully on top of the cake mixture in the tin, making sure it reaches the sides. Place the round of marzipan carefully on top of the cake mixture in the tin, making sure it reaches the sides. Spoon the reserved cake mixture on top and smooth the surface. Wrap the remaining marzipan portions tightly in cling film to prevent them drying out. Spoon the reserved cake mixture on top and smooth the surface. Wrap the remaining marzipan portions tightly in cling film to prevent them drying out. Bake the cake for about 1 hour 20 minutes, or until well risen, firm and golden-brown. If you are unsure about whether the cake is ready, poke a long metal skewer carefully into the centre. Try not to remove the cake from the oven for testing, or it could sink, but take care not to burn yourself. Bake the cake for about 1 hour 20 minutes, or until well risen, firm and golden-brown. If you are unsure about whether the cake is ready, poke a long metal skewer carefully into the centre. Try not to remove the cake from the oven for testing, or it could sink, but take care not to burn yourself. If the cake is ready, the skewer should come out clean. If not, close the oven and continue cooking for longer then test again. You may want to cover the cake loosely with some foil if the top is beginning to brown too much before it is ready in the middle. When it is cooked, remove the cake from the oven but leave it to cool in the tin for 15 minutes. Then remove from the tin, peel off the lining paper, put the cake on a wire rack and leave to cool. If the cake is ready, the skewer should come out clean. If not, close the oven and continue cooking for longer then test again. You may want to cover the cake loosely with some foil if the top is beginning to brown too much before it is ready in the middle. When it is cooked, remove the cake from the oven but leave it to cool in the tin for 15 minutes. Then remove from the tin, peel off the lining paper, put the cake on a wire rack and leave to cool. To decorate, turn the cooled cake upside down and place on a baking tray or grill pan. (Turning the cake upside down will give you a flatter surface for decorating.) To decorate, turn the cooled cake upside down and place on a baking tray or grill pan. (Turning the cake upside down will give you a flatter surface for decorating.) Heat the apricot jam in a small non-stick saucepan for one minute, until warm, stirring constantly. Remove from the heat. Dust a sheet of baking parchment with more sifted icing sugar. Heat the apricot jam in a small non-stick saucepan for one minute, until warm, stirring constantly. Remove from the heat. Dust a sheet of baking parchment with more sifted icing sugar. Take one of the marzipan balls and roll out on the parchment into a circle around 5mm thick and just a little larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle the same size as the tin. Take one of the marzipan balls and roll out on the parchment into a circle around 5mm thick and just a little larger than the cake tin. Place the cake tin on top of the rolled marzipan and use it as a template to cut out a circle the same size as the tin. Brush the surface of the cake with the warm jam and cover with the marzipan circle. Flute or pinch the marzipan all the way around the edge. Using the tip of a knife, score a criss-cross pattern over the marzipan in two directions at roughly 2.5cm/1in intervals. Brush the surface of the cake with the warm jam and cover with the marzipan circle. Flute or pinch the marzipan all the way around the edge. Using the tip of a knife, score a criss-cross pattern over the marzipan in two directions at roughly 2.5cm/1in intervals. Form the remaining marzipan into 11 balls to represent all the Apostles, minus Judus. Each of the balls needs to weigh 16-20g/½-¾oz so you will have a little marzipan leftover - you don’t want the balls to be ridiculously large. Dab one side of each ball with a little of the jam and place around the edge of the cake. Form the remaining marzipan into 11 balls to represent all the Apostles, minus Judus. Each of the balls needs to weigh 16-20g/½-¾oz so you will have a little marzipan leftover - you don’t want the balls to be ridiculously large. Dab one side of each ball with a little of the jam and place around the edge of the cake. Place the cake under a preheated hot grill – around 15-20cm/6-8in from the element – for 2-3 minutes, or until lightly toasted. Watch the marizpan carefully so that it doesn’t burn. Leave to cool. Place the cake under a preheated hot grill – around 15-20cm/6-8in from the element – for 2-3 minutes, or until lightly toasted. Watch the marizpan carefully so that it doesn’t burn. Leave to cool. Transfer the cake to a board or cake plate and wrap with a wide yellow ribbon. Cut into slices to serve. Transfer the cake to a board or cake plate and wrap with a wide yellow ribbon. Cut into slices to serve."
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} | db3572e309fe61cca15a138c3aff6ca2864d75190cffc29f47fd81325c5741f2 | Maple grilled carrots and hazelnut vinaigrette recipe
Maple grilled carrots with yoghurt, mint and hazelnut vinaigrette An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/maple_grilled_carrots_40380_16x9.jpg A fantastic mix of sweet and savoury makes for the perfect barbecue salad. These firm but tender smoky maple carrots are served with creamy yoghurt and a hazelnut vinaigrette. A perfect veggie-centric dish or a interesting side to go with meats. 500g/1lb 2oz bunch of heritage carrots, halved lengthwise 1 tsp cumin seeds, toasted2 tbsp olive oil 2 tbsp maple syrup or honeysalt and freshly ground black pepper 500g/1lb 2oz bunch of heritage carrots, halved lengthwise 1 tsp cumin seeds, toasted 2 tbsp olive oil 2 tbsp maple syrup or honey salt and freshly ground black pepper 1 tsp Dijon mustard 2 tbsp white wine vinegar50ml/2fl oz olive oil20g/1oz toasted hazelnuts, crushed 1 tsp Dijon mustard 2 tbsp white wine vinegar 50ml/2fl oz olive oil 20g/1oz toasted hazelnuts, crushed 200g/7oz yoghurt 25g/2½oz picked mint leaves 200g/7oz yoghurt 25g/2½oz picked mint leaves Method Fire up the barbecue. When the coals have died down to a white ember it is ready to cook the carrots. Arrange the carrots on a double sheet of kitchen foil. Sprinkle with the cumin seeds, olive oil, maple syrup and season. Wrap the foil around the carrots into a tight parcel. Carefully bury them in the coals and cook for 20–30 minutes, turning the parcel regularly. The carrots are done when they are soft when poked with a knife. To make the dressing, mix the mustard, vinegar and olive oil in a small bowl. Add the crushed hazelnuts and season with salt and pepper. To serve, spread the yoghurt over a platter, top with the carrots and their cooking juices. Drizzle over the dressing and finish with the picked mint leaves. Fire up the barbecue. When the coals have died down to a white ember it is ready to cook the carrots. Fire up the barbecue. When the coals have died down to a white ember it is ready to cook the carrots. Arrange the carrots on a double sheet of kitchen foil. Sprinkle with the cumin seeds, olive oil, maple syrup and season. Arrange the carrots on a double sheet of kitchen foil. Sprinkle with the cumin seeds, olive oil, maple syrup and season. Wrap the foil around the carrots into a tight parcel. Carefully bury them in the coals and cook for 20–30 minutes, turning the parcel regularly. The carrots are done when they are soft when poked with a knife. Wrap the foil around the carrots into a tight parcel. Carefully bury them in the coals and cook for 20–30 minutes, turning the parcel regularly. The carrots are done when they are soft when poked with a knife. To make the dressing, mix the mustard, vinegar and olive oil in a small bowl. Add the crushed hazelnuts and season with salt and pepper. To make the dressing, mix the mustard, vinegar and olive oil in a small bowl. Add the crushed hazelnuts and season with salt and pepper. To serve, spread the yoghurt over a platter, top with the carrots and their cooking juices. Drizzle over the dressing and finish with the picked mint leaves. To serve, spread the yoghurt over a platter, top with the carrots and their cooking juices. Drizzle over the dressing and finish with the picked mint leaves. | {
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"title": "Maple grilled carrots and hazelnut vinaigrette recipe",
"content": "Maple grilled carrots with yoghurt, mint and hazelnut vinaigrette An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/maple_grilled_carrots_40380_16x9.jpg A fantastic mix of sweet and savoury makes for the perfect barbecue salad. These firm but tender smoky maple carrots are served with creamy yoghurt and a hazelnut vinaigrette. A perfect veggie-centric dish or a interesting side to go with meats. 500g/1lb 2oz bunch of heritage carrots, halved lengthwise 1 tsp cumin seeds, toasted2 tbsp olive oil 2 tbsp maple syrup or honeysalt and freshly ground black pepper 500g/1lb 2oz bunch of heritage carrots, halved lengthwise 1 tsp cumin seeds, toasted 2 tbsp olive oil 2 tbsp maple syrup or honey salt and freshly ground black pepper 1 tsp Dijon mustard 2 tbsp white wine vinegar50ml/2fl oz olive oil20g/1oz toasted hazelnuts, crushed 1 tsp Dijon mustard 2 tbsp white wine vinegar 50ml/2fl oz olive oil 20g/1oz toasted hazelnuts, crushed 200g/7oz yoghurt 25g/2½oz picked mint leaves 200g/7oz yoghurt 25g/2½oz picked mint leaves Method Fire up the barbecue. When the coals have died down to a white ember it is ready to cook the carrots. Arrange the carrots on a double sheet of kitchen foil. Sprinkle with the cumin seeds, olive oil, maple syrup and season. Wrap the foil around the carrots into a tight parcel. Carefully bury them in the coals and cook for 20–30 minutes, turning the parcel regularly. The carrots are done when they are soft when poked with a knife. To make the dressing, mix the mustard, vinegar and olive oil in a small bowl. Add the crushed hazelnuts and season with salt and pepper. To serve, spread the yoghurt over a platter, top with the carrots and their cooking juices. Drizzle over the dressing and finish with the picked mint leaves. Fire up the barbecue. When the coals have died down to a white ember it is ready to cook the carrots. Fire up the barbecue. When the coals have died down to a white ember it is ready to cook the carrots. Arrange the carrots on a double sheet of kitchen foil. Sprinkle with the cumin seeds, olive oil, maple syrup and season. Arrange the carrots on a double sheet of kitchen foil. Sprinkle with the cumin seeds, olive oil, maple syrup and season. Wrap the foil around the carrots into a tight parcel. Carefully bury them in the coals and cook for 20–30 minutes, turning the parcel regularly. The carrots are done when they are soft when poked with a knife. Wrap the foil around the carrots into a tight parcel. Carefully bury them in the coals and cook for 20–30 minutes, turning the parcel regularly. The carrots are done when they are soft when poked with a knife. To make the dressing, mix the mustard, vinegar and olive oil in a small bowl. Add the crushed hazelnuts and season with salt and pepper. To make the dressing, mix the mustard, vinegar and olive oil in a small bowl. Add the crushed hazelnuts and season with salt and pepper. To serve, spread the yoghurt over a platter, top with the carrots and their cooking juices. Drizzle over the dressing and finish with the picked mint leaves. To serve, spread the yoghurt over a platter, top with the carrots and their cooking juices. Drizzle over the dressing and finish with the picked mint leaves."
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} | e8803cf20fc7a1f780d412baab2d0851fbd14c038f1c051e7a117de2eefaa9d9 | Pork fillet with honey and ginger recipe
An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_fillet_with_honey_40401_16x9.jpg This is a really simple way of cooking pork and the addition of honey and ginger gives the meat a flavoursome kick! 6 tbsp extra virgin olive oil100g/3½oz pancetta or bacon, roughly chopped 800g/1lb 12oz pork fillet 2 garlic cloves, left whole 4 tbsp honey 1cm/½in fresh root ginger, peeled, finely sliced 2 carrots, roughly chopped 4 baby parsnips, peeled, cut in half 4 shallots, halved or quartered, depending on size 2 sprigs fresh rosemary300ml/10fl oz vegetable stock freshly ground black pepper 6 tbsp extra virgin olive oil 100g/3½oz pancetta or bacon, roughly chopped 800g/1lb 12oz pork fillet 2 garlic cloves, left whole 4 tbsp honey 1cm/½in fresh root ginger, peeled, finely sliced 2 carrots, roughly chopped 4 baby parsnips, peeled, cut in half 4 shallots, halved or quartered, depending on size 2 sprigs fresh rosemary 300ml/10fl oz vegetable stock freshly ground black pepper Method Heat the olive oil in a lidded saucepan and fry the pancetta until golden-brown. Remove from the pan and set aside. Fry the pork in the same pan used to cook the pancetta for 4-5 minutes, or until browned all over.Add the garlic, honey and ginger and continue to cook over a medium heat until caramelised. Add the carrots, parsnips, shallots, rosemary, cooked pancetta, stock and black pepper, cover with a lid and cook on a medium to low heat for 30 minutes. Check the vegetables are tender, remove them and set aside. Continue to cook for another hour, or until the meat is tender and cooked through. Remove the pork from the pan and set aside to cool slightly. Carve into thick slices.Return the vegetables and the pork slices to the pan to heat through before serving. Heat the olive oil in a lidded saucepan and fry the pancetta until golden-brown. Remove from the pan and set aside. Fry the pork in the same pan used to cook the pancetta for 4-5 minutes, or until browned all over. Heat the olive oil in a lidded saucepan and fry the pancetta until golden-brown. Remove from the pan and set aside. Fry the pork in the same pan used to cook the pancetta for 4-5 minutes, or until browned all over. Add the garlic, honey and ginger and continue to cook over a medium heat until caramelised. Add the garlic, honey and ginger and continue to cook over a medium heat until caramelised. Add the carrots, parsnips, shallots, rosemary, cooked pancetta, stock and black pepper, cover with a lid and cook on a medium to low heat for 30 minutes. Add the carrots, parsnips, shallots, rosemary, cooked pancetta, stock and black pepper, cover with a lid and cook on a medium to low heat for 30 minutes. Check the vegetables are tender, remove them and set aside. Check the vegetables are tender, remove them and set aside. Continue to cook for another hour, or until the meat is tender and cooked through. Remove the pork from the pan and set aside to cool slightly. Carve into thick slices. Continue to cook for another hour, or until the meat is tender and cooked through. Remove the pork from the pan and set aside to cool slightly. Carve into thick slices. Return the vegetables and the pork slices to the pan to heat through before serving. Return the vegetables and the pork slices to the pan to heat through before serving. | {
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"title": "Pork fillet with honey and ginger recipe",
"content": "An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_fillet_with_honey_40401_16x9.jpg This is a really simple way of cooking pork and the addition of honey and ginger gives the meat a flavoursome kick! 6 tbsp extra virgin olive oil100g/3½oz pancetta or bacon, roughly chopped 800g/1lb 12oz pork fillet 2 garlic cloves, left whole 4 tbsp honey 1cm/½in fresh root ginger, peeled, finely sliced 2 carrots, roughly chopped 4 baby parsnips, peeled, cut in half 4 shallots, halved or quartered, depending on size 2 sprigs fresh rosemary300ml/10fl oz vegetable stock freshly ground black pepper 6 tbsp extra virgin olive oil 100g/3½oz pancetta or bacon, roughly chopped 800g/1lb 12oz pork fillet 2 garlic cloves, left whole 4 tbsp honey 1cm/½in fresh root ginger, peeled, finely sliced 2 carrots, roughly chopped 4 baby parsnips, peeled, cut in half 4 shallots, halved or quartered, depending on size 2 sprigs fresh rosemary 300ml/10fl oz vegetable stock freshly ground black pepper Method Heat the olive oil in a lidded saucepan and fry the pancetta until golden-brown. Remove from the pan and set aside. Fry the pork in the same pan used to cook the pancetta for 4-5 minutes, or until browned all over.Add the garlic, honey and ginger and continue to cook over a medium heat until caramelised. Add the carrots, parsnips, shallots, rosemary, cooked pancetta, stock and black pepper, cover with a lid and cook on a medium to low heat for 30 minutes. Check the vegetables are tender, remove them and set aside. Continue to cook for another hour, or until the meat is tender and cooked through. Remove the pork from the pan and set aside to cool slightly. Carve into thick slices.Return the vegetables and the pork slices to the pan to heat through before serving. Heat the olive oil in a lidded saucepan and fry the pancetta until golden-brown. Remove from the pan and set aside. Fry the pork in the same pan used to cook the pancetta for 4-5 minutes, or until browned all over. Heat the olive oil in a lidded saucepan and fry the pancetta until golden-brown. Remove from the pan and set aside. Fry the pork in the same pan used to cook the pancetta for 4-5 minutes, or until browned all over. Add the garlic, honey and ginger and continue to cook over a medium heat until caramelised. Add the garlic, honey and ginger and continue to cook over a medium heat until caramelised. Add the carrots, parsnips, shallots, rosemary, cooked pancetta, stock and black pepper, cover with a lid and cook on a medium to low heat for 30 minutes. Add the carrots, parsnips, shallots, rosemary, cooked pancetta, stock and black pepper, cover with a lid and cook on a medium to low heat for 30 minutes. Check the vegetables are tender, remove them and set aside. Check the vegetables are tender, remove them and set aside. Continue to cook for another hour, or until the meat is tender and cooked through. Remove the pork from the pan and set aside to cool slightly. Carve into thick slices. Continue to cook for another hour, or until the meat is tender and cooked through. Remove the pork from the pan and set aside to cool slightly. Carve into thick slices. Return the vegetables and the pork slices to the pan to heat through before serving. Return the vegetables and the pork slices to the pan to heat through before serving."
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} | 598fe9d6de07c524cc8810797bc1754b53066dfb2735fc02d49e38c771fd692a | Stir-fried chilli pork recipe
An average of 4.8 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stir-fried_chilli_pork_54692_16x9.jpg Quick and easy, this stir-fried pork recipe is great if you need a tasty dinner on the table in a matter of minutes. 1 tbsp soy sauce2 tbsp mirin2 tbsp hoisin sauce2 tbsp sesame oil1 tsp dried chilli flakes800g/1lb 12oz pork fillet, cut into thin slices 1 tbsp soy sauce 2 tbsp mirin 2 tbsp hoisin sauce 2 tbsp sesame oil 1 tsp dried chilli flakes 800g/1lb 12oz pork fillet, cut into thin slices 3 tbsp sunflower or vegetable oil4 garlic cloves, crushed3 red chillies, cut in half lengthways, stalks left on and de-seeded6 spring onions, halved1 tbsp soy sauce2 tbsp granulated sugar2 tbsp roasted peanuts350g/13oz Thai jasmine rice, steamed 3 tbsp sunflower or vegetable oil 4 garlic cloves, crushed 3 red chillies, cut in half lengthways, stalks left on and de-seeded 6 spring onions, halved 1 tbsp soy sauce 2 tbsp granulated sugar 2 tbsp roasted peanuts 350g/13oz Thai jasmine rice, steamed Method For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined. Coat the pork in the marinade and chill in the fridge for 15 minutes.Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork, shaking off the excess marinade, and stir-fry for 1-2 minutes. Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok.Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes.Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice. For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined. For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined. Coat the pork in the marinade and chill in the fridge for 15 minutes. Coat the pork in the marinade and chill in the fridge for 15 minutes. Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork, shaking off the excess marinade, and stir-fry for 1-2 minutes. Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork, shaking off the excess marinade, and stir-fry for 1-2 minutes. Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok. Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok. Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes. Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes. Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice. Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice. | {
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"title": "Stir-fried chilli pork recipe",
"content": "An average of 4.8 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stir-fried_chilli_pork_54692_16x9.jpg Quick and easy, this stir-fried pork recipe is great if you need a tasty dinner on the table in a matter of minutes. 1 tbsp soy sauce2 tbsp mirin2 tbsp hoisin sauce2 tbsp sesame oil1 tsp dried chilli flakes800g/1lb 12oz pork fillet, cut into thin slices 1 tbsp soy sauce 2 tbsp mirin 2 tbsp hoisin sauce 2 tbsp sesame oil 1 tsp dried chilli flakes 800g/1lb 12oz pork fillet, cut into thin slices 3 tbsp sunflower or vegetable oil4 garlic cloves, crushed3 red chillies, cut in half lengthways, stalks left on and de-seeded6 spring onions, halved1 tbsp soy sauce2 tbsp granulated sugar2 tbsp roasted peanuts350g/13oz Thai jasmine rice, steamed 3 tbsp sunflower or vegetable oil 4 garlic cloves, crushed 3 red chillies, cut in half lengthways, stalks left on and de-seeded 6 spring onions, halved 1 tbsp soy sauce 2 tbsp granulated sugar 2 tbsp roasted peanuts 350g/13oz Thai jasmine rice, steamed Method For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined. Coat the pork in the marinade and chill in the fridge for 15 minutes.Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork, shaking off the excess marinade, and stir-fry for 1-2 minutes. Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok.Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes.Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice. For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined. For the marinade, mix together the soy sauce, mirin, hoisin sauce, sesame oil and chilli flakes in a shallow dish until well combined. Coat the pork in the marinade and chill in the fridge for 15 minutes. Coat the pork in the marinade and chill in the fridge for 15 minutes. Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork, shaking off the excess marinade, and stir-fry for 1-2 minutes. Heat a wok over high heat and add one tablespoon of the oil. Once smoking add half the pork, shaking off the excess marinade, and stir-fry for 1-2 minutes. Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok. Remove the pork from the wok with a slotted spoon and stir-fry the remaining pork for 1-2 minutes. Remove the pork from the wok. Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes. Heat the remaining tablespoon of oil in the wok and add the garlic, chillies, one tablespoon of water and the onions. Stir-fry for 1-2 minutes. Cover with a lid and cook for a further 1-2 minutes. Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice. Add the soy sauce and sugar and return the pork to the wok. Cook for a final minute. Garnish with the roasted peanuts and serve with steamed rice."
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} | 7902ee706187b5fdbf505ba068e10867b25fe7bd7aed38f40eee2c29327ee309 | Chicken in black bean sauce recipe
An average of 4.8 out of 5 stars from 4 ratings This is the real chicken in black bean sauce without gloopy stabilisers and extra sugar. The secret is a few savoury fermented black beans. 1 tbsp light soy sauce1½ tbsp Shaoxing rice wine (or dry sherry)½ tsp salt1 tsp sugar1 tsp sesame oil2 tsp cornflour450g/1lb boneless chicken thighs, cut into 5cm/2in pieces 1 tbsp vegetable or groundnut oil1 tbsp finely chopped fresh root ginger 1½ tbsp finely chopped garlic1 tbsp finely chopped shallots2½ tbsp fermented black beans, rinsed and drained, roughly chopped3½ tbsp finely chopped spring onions 150ml/5fl oz chicken stock 1 tbsp light soy sauce 1½ tbsp Shaoxing rice wine (or dry sherry) ½ tsp salt 1 tsp sugar 1 tsp sesame oil 2 tsp cornflour 450g/1lb boneless chicken thighs, cut into 5cm/2in pieces 1 tbsp vegetable or groundnut oil 1 tbsp finely chopped fresh root ginger 1½ tbsp finely chopped garlic 1 tbsp finely chopped shallots 2½ tbsp fermented black beans, rinsed and drained, roughly chopped 3½ tbsp finely chopped spring onions 150ml/5fl oz chicken stock Method Mix together the soy sauce, rice wine, salt, sugar, sesame oil and cornflour in a large bowl. Add the chicken pieces and refrigerate for 1 hour. Drain and discard the marinade.Heat a wok or a large frying pan over a high heat until hot. Add the oil and when very hot, add the chicken and stir-fry for 5 minutes, or until lightly browned.Add the ginger, garlic, shallots, black beans and 1½ tablespoons of the spring onions and cook for 2 minutes. Add the stock, bring to the boil and then reduce the heat. Cover the wok or pan and simmer for 8–10 minutes, or until the chicken is cooked. Garnish with the remaining spring onions and serve. Mix together the soy sauce, rice wine, salt, sugar, sesame oil and cornflour in a large bowl. Add the chicken pieces and refrigerate for 1 hour. Drain and discard the marinade. Mix together the soy sauce, rice wine, salt, sugar, sesame oil and cornflour in a large bowl. Add the chicken pieces and refrigerate for 1 hour. Drain and discard the marinade. Heat a wok or a large frying pan over a high heat until hot. Add the oil and when very hot, add the chicken and stir-fry for 5 minutes, or until lightly browned. Heat a wok or a large frying pan over a high heat until hot. Add the oil and when very hot, add the chicken and stir-fry for 5 minutes, or until lightly browned. Add the ginger, garlic, shallots, black beans and 1½ tablespoons of the spring onions and cook for 2 minutes. Add the stock, bring to the boil and then reduce the heat. Cover the wok or pan and simmer for 8–10 minutes, or until the chicken is cooked. Add the ginger, garlic, shallots, black beans and 1½ tablespoons of the spring onions and cook for 2 minutes. Add the stock, bring to the boil and then reduce the heat. Cover the wok or pan and simmer for 8–10 minutes, or until the chicken is cooked. Garnish with the remaining spring onions and serve. Garnish with the remaining spring onions and serve. Recipe tips You can marinade the chicken for up to a day before cooking. If you're really pressed for time, 20 minutes is better than nothing. | {
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"title": "Chicken in black bean sauce recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings This is the real chicken in black bean sauce without gloopy stabilisers and extra sugar. The secret is a few savoury fermented black beans. 1 tbsp light soy sauce1½ tbsp Shaoxing rice wine (or dry sherry)½ tsp salt1 tsp sugar1 tsp sesame oil2 tsp cornflour450g/1lb boneless chicken thighs, cut into 5cm/2in pieces 1 tbsp vegetable or groundnut oil1 tbsp finely chopped fresh root ginger 1½ tbsp finely chopped garlic1 tbsp finely chopped shallots2½ tbsp fermented black beans, rinsed and drained, roughly chopped3½ tbsp finely chopped spring onions 150ml/5fl oz chicken stock 1 tbsp light soy sauce 1½ tbsp Shaoxing rice wine (or dry sherry) ½ tsp salt 1 tsp sugar 1 tsp sesame oil 2 tsp cornflour 450g/1lb boneless chicken thighs, cut into 5cm/2in pieces 1 tbsp vegetable or groundnut oil 1 tbsp finely chopped fresh root ginger 1½ tbsp finely chopped garlic 1 tbsp finely chopped shallots 2½ tbsp fermented black beans, rinsed and drained, roughly chopped 3½ tbsp finely chopped spring onions 150ml/5fl oz chicken stock Method Mix together the soy sauce, rice wine, salt, sugar, sesame oil and cornflour in a large bowl. Add the chicken pieces and refrigerate for 1 hour. Drain and discard the marinade.Heat a wok or a large frying pan over a high heat until hot. Add the oil and when very hot, add the chicken and stir-fry for 5 minutes, or until lightly browned.Add the ginger, garlic, shallots, black beans and 1½ tablespoons of the spring onions and cook for 2 minutes. Add the stock, bring to the boil and then reduce the heat. Cover the wok or pan and simmer for 8–10 minutes, or until the chicken is cooked. Garnish with the remaining spring onions and serve. Mix together the soy sauce, rice wine, salt, sugar, sesame oil and cornflour in a large bowl. Add the chicken pieces and refrigerate for 1 hour. Drain and discard the marinade. Mix together the soy sauce, rice wine, salt, sugar, sesame oil and cornflour in a large bowl. Add the chicken pieces and refrigerate for 1 hour. Drain and discard the marinade. Heat a wok or a large frying pan over a high heat until hot. Add the oil and when very hot, add the chicken and stir-fry for 5 minutes, or until lightly browned. Heat a wok or a large frying pan over a high heat until hot. Add the oil and when very hot, add the chicken and stir-fry for 5 minutes, or until lightly browned. Add the ginger, garlic, shallots, black beans and 1½ tablespoons of the spring onions and cook for 2 minutes. Add the stock, bring to the boil and then reduce the heat. Cover the wok or pan and simmer for 8–10 minutes, or until the chicken is cooked. Add the ginger, garlic, shallots, black beans and 1½ tablespoons of the spring onions and cook for 2 minutes. Add the stock, bring to the boil and then reduce the heat. Cover the wok or pan and simmer for 8–10 minutes, or until the chicken is cooked. Garnish with the remaining spring onions and serve. Garnish with the remaining spring onions and serve. Recipe tips You can marinade the chicken for up to a day before cooking. If you're really pressed for time, 20 minutes is better than nothing."
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} | d13b7781a2181e4a216566b415b1d7c040f53d950044419aa3dd932d0a296af4 | Noodles with beansprouts and ham recipe
An average of 3.5 out of 5 stars from 2 ratings The crunchy texture and sweet taste of beansprouts is a combination that makes many Chinese dishes so special. 450g/1lb egg noodles (dried or fresh)dash sesame oil450g/1lb fresh beansprouts, ends removed50g/2oz shredded cured ham or lean English smoked bacon 450g/1lb egg noodles (dried or fresh) dash sesame oil 450g/1lb fresh beansprouts, ends removed 50g/2oz shredded cured ham or lean English smoked bacon 300ml/10fl oz chicken stock2 tbsp dark soy sauce1 tbsp light soy sauce2 tbsp Shaoxing rice wine (or dry sherry)1½ tbsp finely chopped garlic3 tbsp finely chopped spring onion1 tsp salt½ tsp freshly ground white pepper2 tsp sesame oil 300ml/10fl oz chicken stock 2 tbsp dark soy sauce 1 tbsp light soy sauce 2 tbsp Shaoxing rice wine (or dry sherry) 1½ tbsp finely chopped garlic 3 tbsp finely chopped spring onion 1 tsp salt ½ tsp freshly ground white pepper 2 tsp sesame oil Method Bring a pan of water to the boil and cook the noodles for 3–5 minutes. Drain and immerse in cold water. Drain again, then toss with sesame oil. Set aside.Heat a large wok or pan until hot. Add all the sauce ingredients, except for the sesame oil and bring to a simmer. Turn down the heat, add the noodles and toss well. Turn the heat back to high and add the beansprouts and ham and another dash of sesame oil. Stir-fry for 3 minutes, or until the noodles are thoroughly heated. Tip onto a warm platter and serve. Bring a pan of water to the boil and cook the noodles for 3–5 minutes. Drain and immerse in cold water. Drain again, then toss with sesame oil. Set aside. Bring a pan of water to the boil and cook the noodles for 3–5 minutes. Drain and immerse in cold water. Drain again, then toss with sesame oil. Set aside. Heat a large wok or pan until hot. Add all the sauce ingredients, except for the sesame oil and bring to a simmer. Turn down the heat, add the noodles and toss well. Heat a large wok or pan until hot. Add all the sauce ingredients, except for the sesame oil and bring to a simmer. Turn down the heat, add the noodles and toss well. Turn the heat back to high and add the beansprouts and ham and another dash of sesame oil. Stir-fry for 3 minutes, or until the noodles are thoroughly heated. Tip onto a warm platter and serve. Turn the heat back to high and add the beansprouts and ham and another dash of sesame oil. Stir-fry for 3 minutes, or until the noodles are thoroughly heated. Tip onto a warm platter and serve. | {
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"title": "Noodles with beansprouts and ham recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings The crunchy texture and sweet taste of beansprouts is a combination that makes many Chinese dishes so special. 450g/1lb egg noodles (dried or fresh)dash sesame oil450g/1lb fresh beansprouts, ends removed50g/2oz shredded cured ham or lean English smoked bacon 450g/1lb egg noodles (dried or fresh) dash sesame oil 450g/1lb fresh beansprouts, ends removed 50g/2oz shredded cured ham or lean English smoked bacon 300ml/10fl oz chicken stock2 tbsp dark soy sauce1 tbsp light soy sauce2 tbsp Shaoxing rice wine (or dry sherry)1½ tbsp finely chopped garlic3 tbsp finely chopped spring onion1 tsp salt½ tsp freshly ground white pepper2 tsp sesame oil 300ml/10fl oz chicken stock 2 tbsp dark soy sauce 1 tbsp light soy sauce 2 tbsp Shaoxing rice wine (or dry sherry) 1½ tbsp finely chopped garlic 3 tbsp finely chopped spring onion 1 tsp salt ½ tsp freshly ground white pepper 2 tsp sesame oil Method Bring a pan of water to the boil and cook the noodles for 3–5 minutes. Drain and immerse in cold water. Drain again, then toss with sesame oil. Set aside.Heat a large wok or pan until hot. Add all the sauce ingredients, except for the sesame oil and bring to a simmer. Turn down the heat, add the noodles and toss well. Turn the heat back to high and add the beansprouts and ham and another dash of sesame oil. Stir-fry for 3 minutes, or until the noodles are thoroughly heated. Tip onto a warm platter and serve. Bring a pan of water to the boil and cook the noodles for 3–5 minutes. Drain and immerse in cold water. Drain again, then toss with sesame oil. Set aside. Bring a pan of water to the boil and cook the noodles for 3–5 minutes. Drain and immerse in cold water. Drain again, then toss with sesame oil. Set aside. Heat a large wok or pan until hot. Add all the sauce ingredients, except for the sesame oil and bring to a simmer. Turn down the heat, add the noodles and toss well. Heat a large wok or pan until hot. Add all the sauce ingredients, except for the sesame oil and bring to a simmer. Turn down the heat, add the noodles and toss well. Turn the heat back to high and add the beansprouts and ham and another dash of sesame oil. Stir-fry for 3 minutes, or until the noodles are thoroughly heated. Tip onto a warm platter and serve. Turn the heat back to high and add the beansprouts and ham and another dash of sesame oil. Stir-fry for 3 minutes, or until the noodles are thoroughly heated. Tip onto a warm platter and serve."
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} | 458005945c508fe815c4f056ea3dd1863708e8ed8e0f5608e77bda66afc607c9 | Lemon thyme panna cotta with honeycomb recipe
An average of 4.7 out of 5 stars from 3 ratings Great British Menu winner Amber serves up a silky smooth panna cotta with with crunchy honeycomb and seasonal rhubarb. 1 litre/1¾ pints double cream1 bunch lemon thyme75g/2½oz caster sugar75g/2½oz runny honey2½ leaves bronze gelatine 1 litre/1¾ pints double cream 1 bunch lemon thyme 75g/2½oz caster sugar 75g/2½oz runny honey 2½ leaves bronze gelatine 45g/1¾oz honey 30g/1oz liquid glucose 110g/4oz caster sugar1 tsp bicarbonate of soda 45g/1¾oz honey 30g/1oz liquid glucose 110g/4oz caster sugar 1 tsp bicarbonate of soda 100g/3½oz caster sugar1 hibiscus tea bag1 stick rhubarb, cut into large chunks 100g/3½oz caster sugar 1 hibiscus tea bag 1 stick rhubarb, cut into large chunks Method To make the panna cotta, put the cream into a pan with the bunch of lemon thyme, keeping aside a few sprigs for garnish. Place on a medium/low heat and slowly bring up to a simmer. As soon as bubbles appear around the side of the pan, remove from the heat and cover the pan with cling film or a lid.Allow the cream to infuse for ten minutes or until the desired flavour is reached.Remove the lemon thyme stalks from the pan and add the sugar and honey. Return to the heat to warm through until the sugar is melted.Meanwhile ‘bloom’ (soak) the gelatine in cold water until soft.Once the sugar has dissolved, take the panna cotta off the heat, squeeze any water from the gelatine and add to the warm cream mix. Stir to melt then pass through a sieve to remove any undissolved gelatine.Pour into 6 bowls (190ml/6fl oz approx per bowl). Allow to chill in the fridge overnight to set.To make the honeycomb, put the honey, glucose and sugar into a pan, melt slowly over a low heat and bring up to 160 degrees using a thermometer.Once the sugars have reached the desired temperature, remove from the heat and whisk in the bicarbonate of soda. Be aware that the mixture will expand significantly and will be very hot.Pour carefully into a lined 900g/2lb loaf tin and allow to cool. This can be done in a warm oven to slow down the cooling process and keep the bubbles larger, but for this recipe small bubbles are just as lovely.Once cooled break into small pieces.To make the poached rhubarb, bring 100ml/3½fl oz water and sugar to a boil and add in the tea bag.Add the pieces of rhubarb for a minute or so, then remove from the heat and allow to cool in the liquor. The rhubarb should be soft but still firm enough to cut.To serve, cut the rhubarb into inch-long pieces.Garnish the chilled panna cotta with chunks of honeycomb, pieces of poached rhubarb and some lemon thyme leaves. Serve. To make the panna cotta, put the cream into a pan with the bunch of lemon thyme, keeping aside a few sprigs for garnish. Place on a medium/low heat and slowly bring up to a simmer. As soon as bubbles appear around the side of the pan, remove from the heat and cover the pan with cling film or a lid. To make the panna cotta, put the cream into a pan with the bunch of lemon thyme, keeping aside a few sprigs for garnish. Place on a medium/low heat and slowly bring up to a simmer. As soon as bubbles appear around the side of the pan, remove from the heat and cover the pan with cling film or a lid. Allow the cream to infuse for ten minutes or until the desired flavour is reached. Allow the cream to infuse for ten minutes or until the desired flavour is reached. Remove the lemon thyme stalks from the pan and add the sugar and honey. Return to the heat to warm through until the sugar is melted. Remove the lemon thyme stalks from the pan and add the sugar and honey. Return to the heat to warm through until the sugar is melted. Meanwhile ‘bloom’ (soak) the gelatine in cold water until soft. Meanwhile ‘bloom’ (soak) the gelatine in cold water until soft. Once the sugar has dissolved, take the panna cotta off the heat, squeeze any water from the gelatine and add to the warm cream mix. Stir to melt then pass through a sieve to remove any undissolved gelatine. Once the sugar has dissolved, take the panna cotta off the heat, squeeze any water from the gelatine and add to the warm cream mix. Stir to melt then pass through a sieve to remove any undissolved gelatine. Pour into 6 bowls (190ml/6fl oz approx per bowl). Allow to chill in the fridge overnight to set. Pour into 6 bowls (190ml/6fl oz approx per bowl). Allow to chill in the fridge overnight to set. To make the honeycomb, put the honey, glucose and sugar into a pan, melt slowly over a low heat and bring up to 160 degrees using a thermometer. To make the honeycomb, put the honey, glucose and sugar into a pan, melt slowly over a low heat and bring up to 160 degrees using a thermometer. Once the sugars have reached the desired temperature, remove from the heat and whisk in the bicarbonate of soda. Be aware that the mixture will expand significantly and will be very hot. Once the sugars have reached the desired temperature, remove from the heat and whisk in the bicarbonate of soda. Be aware that the mixture will expand significantly and will be very hot. Pour carefully into a lined 900g/2lb loaf tin and allow to cool. This can be done in a warm oven to slow down the cooling process and keep the bubbles larger, but for this recipe small bubbles are just as lovely. Pour carefully into a lined 900g/2lb loaf tin and allow to cool. This can be done in a warm oven to slow down the cooling process and keep the bubbles larger, but for this recipe small bubbles are just as lovely. Once cooled break into small pieces. Once cooled break into small pieces. To make the poached rhubarb, bring 100ml/3½fl oz water and sugar to a boil and add in the tea bag. To make the poached rhubarb, bring 100ml/3½fl oz water and sugar to a boil and add in the tea bag. Add the pieces of rhubarb for a minute or so, then remove from the heat and allow to cool in the liquor. The rhubarb should be soft but still firm enough to cut. Add the pieces of rhubarb for a minute or so, then remove from the heat and allow to cool in the liquor. The rhubarb should be soft but still firm enough to cut. To serve, cut the rhubarb into inch-long pieces. To serve, cut the rhubarb into inch-long pieces. Garnish the chilled panna cotta with chunks of honeycomb, pieces of poached rhubarb and some lemon thyme leaves. Serve. Garnish the chilled panna cotta with chunks of honeycomb, pieces of poached rhubarb and some lemon thyme leaves. Serve. | {
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"title": "Lemon thyme panna cotta with honeycomb recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Great British Menu winner Amber serves up a silky smooth panna cotta with with crunchy honeycomb and seasonal rhubarb. 1 litre/1¾ pints double cream1 bunch lemon thyme75g/2½oz caster sugar75g/2½oz runny honey2½ leaves bronze gelatine 1 litre/1¾ pints double cream 1 bunch lemon thyme 75g/2½oz caster sugar 75g/2½oz runny honey 2½ leaves bronze gelatine 45g/1¾oz honey 30g/1oz liquid glucose 110g/4oz caster sugar1 tsp bicarbonate of soda 45g/1¾oz honey 30g/1oz liquid glucose 110g/4oz caster sugar 1 tsp bicarbonate of soda 100g/3½oz caster sugar1 hibiscus tea bag1 stick rhubarb, cut into large chunks 100g/3½oz caster sugar 1 hibiscus tea bag 1 stick rhubarb, cut into large chunks Method To make the panna cotta, put the cream into a pan with the bunch of lemon thyme, keeping aside a few sprigs for garnish. Place on a medium/low heat and slowly bring up to a simmer. As soon as bubbles appear around the side of the pan, remove from the heat and cover the pan with cling film or a lid.Allow the cream to infuse for ten minutes or until the desired flavour is reached.Remove the lemon thyme stalks from the pan and add the sugar and honey. Return to the heat to warm through until the sugar is melted.Meanwhile ‘bloom’ (soak) the gelatine in cold water until soft.Once the sugar has dissolved, take the panna cotta off the heat, squeeze any water from the gelatine and add to the warm cream mix. Stir to melt then pass through a sieve to remove any undissolved gelatine.Pour into 6 bowls (190ml/6fl oz approx per bowl). Allow to chill in the fridge overnight to set.To make the honeycomb, put the honey, glucose and sugar into a pan, melt slowly over a low heat and bring up to 160 degrees using a thermometer.Once the sugars have reached the desired temperature, remove from the heat and whisk in the bicarbonate of soda. Be aware that the mixture will expand significantly and will be very hot.Pour carefully into a lined 900g/2lb loaf tin and allow to cool. This can be done in a warm oven to slow down the cooling process and keep the bubbles larger, but for this recipe small bubbles are just as lovely.Once cooled break into small pieces.To make the poached rhubarb, bring 100ml/3½fl oz water and sugar to a boil and add in the tea bag.Add the pieces of rhubarb for a minute or so, then remove from the heat and allow to cool in the liquor. The rhubarb should be soft but still firm enough to cut.To serve, cut the rhubarb into inch-long pieces.Garnish the chilled panna cotta with chunks of honeycomb, pieces of poached rhubarb and some lemon thyme leaves. Serve. To make the panna cotta, put the cream into a pan with the bunch of lemon thyme, keeping aside a few sprigs for garnish. Place on a medium/low heat and slowly bring up to a simmer. As soon as bubbles appear around the side of the pan, remove from the heat and cover the pan with cling film or a lid. To make the panna cotta, put the cream into a pan with the bunch of lemon thyme, keeping aside a few sprigs for garnish. Place on a medium/low heat and slowly bring up to a simmer. As soon as bubbles appear around the side of the pan, remove from the heat and cover the pan with cling film or a lid. Allow the cream to infuse for ten minutes or until the desired flavour is reached. Allow the cream to infuse for ten minutes or until the desired flavour is reached. Remove the lemon thyme stalks from the pan and add the sugar and honey. Return to the heat to warm through until the sugar is melted. Remove the lemon thyme stalks from the pan and add the sugar and honey. Return to the heat to warm through until the sugar is melted. Meanwhile ‘bloom’ (soak) the gelatine in cold water until soft. Meanwhile ‘bloom’ (soak) the gelatine in cold water until soft. Once the sugar has dissolved, take the panna cotta off the heat, squeeze any water from the gelatine and add to the warm cream mix. Stir to melt then pass through a sieve to remove any undissolved gelatine. Once the sugar has dissolved, take the panna cotta off the heat, squeeze any water from the gelatine and add to the warm cream mix. Stir to melt then pass through a sieve to remove any undissolved gelatine. Pour into 6 bowls (190ml/6fl oz approx per bowl). Allow to chill in the fridge overnight to set. Pour into 6 bowls (190ml/6fl oz approx per bowl). Allow to chill in the fridge overnight to set. To make the honeycomb, put the honey, glucose and sugar into a pan, melt slowly over a low heat and bring up to 160 degrees using a thermometer. To make the honeycomb, put the honey, glucose and sugar into a pan, melt slowly over a low heat and bring up to 160 degrees using a thermometer. Once the sugars have reached the desired temperature, remove from the heat and whisk in the bicarbonate of soda. Be aware that the mixture will expand significantly and will be very hot. Once the sugars have reached the desired temperature, remove from the heat and whisk in the bicarbonate of soda. Be aware that the mixture will expand significantly and will be very hot. Pour carefully into a lined 900g/2lb loaf tin and allow to cool. This can be done in a warm oven to slow down the cooling process and keep the bubbles larger, but for this recipe small bubbles are just as lovely. Pour carefully into a lined 900g/2lb loaf tin and allow to cool. This can be done in a warm oven to slow down the cooling process and keep the bubbles larger, but for this recipe small bubbles are just as lovely. Once cooled break into small pieces. Once cooled break into small pieces. To make the poached rhubarb, bring 100ml/3½fl oz water and sugar to a boil and add in the tea bag. To make the poached rhubarb, bring 100ml/3½fl oz water and sugar to a boil and add in the tea bag. Add the pieces of rhubarb for a minute or so, then remove from the heat and allow to cool in the liquor. The rhubarb should be soft but still firm enough to cut. Add the pieces of rhubarb for a minute or so, then remove from the heat and allow to cool in the liquor. The rhubarb should be soft but still firm enough to cut. To serve, cut the rhubarb into inch-long pieces. To serve, cut the rhubarb into inch-long pieces. Garnish the chilled panna cotta with chunks of honeycomb, pieces of poached rhubarb and some lemon thyme leaves. Serve. Garnish the chilled panna cotta with chunks of honeycomb, pieces of poached rhubarb and some lemon thyme leaves. Serve."
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} | 27f146fd1d91dc94a26299b80170c364c56c6f11b4407e29b50c7ec2d4f552d0 | Trout and grilled asparagus recipe
Trout and grilled asparagus with sprouted almonds An average of 5.0 out of 5 stars from 1 rating Soaked almonds, grilled asparagus, crispy trout fillets and a homemade lovage emulsion – impress with chef Niklas Ekstedt’s elegant dinner party dish. 150g/5½oz organic almonds1 bunch asparagus, peeled pinch salt2 tbsp olive oil2 trout fillets, skin on (about 150g/5½oz each) 150g/5½oz organic almonds 1 bunch asparagus, peeled pinch salt 2 tbsp olive oil 2 trout fillets, skin on (about 150g/5½oz each) 1 free-range egg yolk½ tbsp Dijon mustard1 lemon, juice only 2 tbsp olive oilbunch fresh lovage, finely chopped 1 free-range egg yolk ½ tbsp Dijon mustard 1 lemon, juice only 2 tbsp olive oil bunch fresh lovage, finely chopped Method Soak the almonds in cold water for two days so that they begin to sprout a little at the top corner. This will give them a fresh taste and they will be fantastic with the grilled asparagus. Peel, finely chop and set aside.On the day of eating, heat a griddle pan over high heat. Add the asparagus to the pan and grill until charred. Sprinkle with salt. Transfer to a plate and let it sit for 10 minutes.For the sauce, in a large bowl whisk the egg yolk, mustard and a little lemon juice. Gradually add the oil to the egg mix, whisking all the time until all the oil is incorporated and you have a mayonnaise consistency. Add the chopped lovage, reserving a little to serve. Heat a frying pan over high heat with the olive oil. Once hot, fry the fish skin side down for 2 minutes. Flip the fish and fry for a further 2 minutes. Toss together the cooked asparagus, chopped almonds and remaining lovage. Place onto serving plates and top with the cooked trout. Spoon over the lovage mayonnaise. Soak the almonds in cold water for two days so that they begin to sprout a little at the top corner. This will give them a fresh taste and they will be fantastic with the grilled asparagus. Peel, finely chop and set aside. Soak the almonds in cold water for two days so that they begin to sprout a little at the top corner. This will give them a fresh taste and they will be fantastic with the grilled asparagus. Peel, finely chop and set aside. On the day of eating, heat a griddle pan over high heat. Add the asparagus to the pan and grill until charred. Sprinkle with salt. Transfer to a plate and let it sit for 10 minutes. On the day of eating, heat a griddle pan over high heat. Add the asparagus to the pan and grill until charred. Sprinkle with salt. Transfer to a plate and let it sit for 10 minutes. For the sauce, in a large bowl whisk the egg yolk, mustard and a little lemon juice. Gradually add the oil to the egg mix, whisking all the time until all the oil is incorporated and you have a mayonnaise consistency. Add the chopped lovage, reserving a little to serve. For the sauce, in a large bowl whisk the egg yolk, mustard and a little lemon juice. Gradually add the oil to the egg mix, whisking all the time until all the oil is incorporated and you have a mayonnaise consistency. Add the chopped lovage, reserving a little to serve. Heat a frying pan over high heat with the olive oil. Once hot, fry the fish skin side down for 2 minutes. Flip the fish and fry for a further 2 minutes. Heat a frying pan over high heat with the olive oil. Once hot, fry the fish skin side down for 2 minutes. Flip the fish and fry for a further 2 minutes. Toss together the cooked asparagus, chopped almonds and remaining lovage. Place onto serving plates and top with the cooked trout. Spoon over the lovage mayonnaise. Toss together the cooked asparagus, chopped almonds and remaining lovage. Place onto serving plates and top with the cooked trout. Spoon over the lovage mayonnaise. Recipe tips This recipe needs to be started two days in advance. | {
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"title": "Trout and grilled asparagus recipe",
"content": "Trout and grilled asparagus with sprouted almonds An average of 5.0 out of 5 stars from 1 rating Soaked almonds, grilled asparagus, crispy trout fillets and a homemade lovage emulsion – impress with chef Niklas Ekstedt’s elegant dinner party dish. 150g/5½oz organic almonds1 bunch asparagus, peeled pinch salt2 tbsp olive oil2 trout fillets, skin on (about 150g/5½oz each) 150g/5½oz organic almonds 1 bunch asparagus, peeled pinch salt 2 tbsp olive oil 2 trout fillets, skin on (about 150g/5½oz each) 1 free-range egg yolk½ tbsp Dijon mustard1 lemon, juice only 2 tbsp olive oilbunch fresh lovage, finely chopped 1 free-range egg yolk ½ tbsp Dijon mustard 1 lemon, juice only 2 tbsp olive oil bunch fresh lovage, finely chopped Method Soak the almonds in cold water for two days so that they begin to sprout a little at the top corner. This will give them a fresh taste and they will be fantastic with the grilled asparagus. Peel, finely chop and set aside.On the day of eating, heat a griddle pan over high heat. Add the asparagus to the pan and grill until charred. Sprinkle with salt. Transfer to a plate and let it sit for 10 minutes.For the sauce, in a large bowl whisk the egg yolk, mustard and a little lemon juice. Gradually add the oil to the egg mix, whisking all the time until all the oil is incorporated and you have a mayonnaise consistency. Add the chopped lovage, reserving a little to serve. Heat a frying pan over high heat with the olive oil. Once hot, fry the fish skin side down for 2 minutes. Flip the fish and fry for a further 2 minutes. Toss together the cooked asparagus, chopped almonds and remaining lovage. Place onto serving plates and top with the cooked trout. Spoon over the lovage mayonnaise. Soak the almonds in cold water for two days so that they begin to sprout a little at the top corner. This will give them a fresh taste and they will be fantastic with the grilled asparagus. Peel, finely chop and set aside. Soak the almonds in cold water for two days so that they begin to sprout a little at the top corner. This will give them a fresh taste and they will be fantastic with the grilled asparagus. Peel, finely chop and set aside. On the day of eating, heat a griddle pan over high heat. Add the asparagus to the pan and grill until charred. Sprinkle with salt. Transfer to a plate and let it sit for 10 minutes. On the day of eating, heat a griddle pan over high heat. Add the asparagus to the pan and grill until charred. Sprinkle with salt. Transfer to a plate and let it sit for 10 minutes. For the sauce, in a large bowl whisk the egg yolk, mustard and a little lemon juice. Gradually add the oil to the egg mix, whisking all the time until all the oil is incorporated and you have a mayonnaise consistency. Add the chopped lovage, reserving a little to serve. For the sauce, in a large bowl whisk the egg yolk, mustard and a little lemon juice. Gradually add the oil to the egg mix, whisking all the time until all the oil is incorporated and you have a mayonnaise consistency. Add the chopped lovage, reserving a little to serve. Heat a frying pan over high heat with the olive oil. Once hot, fry the fish skin side down for 2 minutes. Flip the fish and fry for a further 2 minutes. Heat a frying pan over high heat with the olive oil. Once hot, fry the fish skin side down for 2 minutes. Flip the fish and fry for a further 2 minutes. Toss together the cooked asparagus, chopped almonds and remaining lovage. Place onto serving plates and top with the cooked trout. Spoon over the lovage mayonnaise. Toss together the cooked asparagus, chopped almonds and remaining lovage. Place onto serving plates and top with the cooked trout. Spoon over the lovage mayonnaise. Recipe tips This recipe needs to be started two days in advance."
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} | 2e60bae52af0ec4c7f1bccd823832ce8ee421f815f800d0323039169c49e7a57 | Dan Bing Taiwanese omelette recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dan_bing_taiwanese_26884_16x9.jpg Inspired by Matt Tebbutt’s trip to NYC, this East Asian egg pancake is best sliced into rolls and dipped into a sweet, fiery sauce. 100g/3½oz strong white flour1 egg, beaten salt and freshly ground black pepper 100g/3½oz strong white flour 1 egg, beaten salt and freshly ground black pepper 2 eggs, beaten 6 basil leaves, shredded1 tsp sesame oil 1–2 tbsp Taiwanese soy paste 2 eggs, beaten 6 basil leaves, shredded 1 tsp sesame oil 1–2 tbsp Taiwanese soy paste 1 tbsp oyster sauce ½ tbsp black vinegar 1 tbsp sriracha 2 tbsp runny honey 2 tbsp soy sauce1 tsp sesame oil 1 tbsp oyster sauce ½ tbsp black vinegar 1 tbsp sriracha 2 tbsp runny honey 2 tbsp soy sauce 1 tsp sesame oil 2 spring onions, finely sliced6 small basil leaves 2 spring onions, finely sliced 6 small basil leaves Method First, make the crêpe batter. Combine the flour, beaten egg and 200ml/7fl oz water in a large bowl, then season and set aside.Combine the filling ingredients in another bowl. Set aside.Put all the sauce ingredients into a small saucepan. Set the pan over a high heat and cook for 2–3 minutes until reduced to a coating consistency. Set aside. To assemble, pour a ladle of crêpe batter into a hot, medium non-stick frying pan, over medium heat. Move the batter around the pan and pour out the excess. The pancake will cook pretty much immediately. Now pour in half of the filling mixture, smooth out to form a thin layer and cook for 1–2 minutes until just set. Roll up and slice into four pieces. Repeat this process to make a second omelette. Drizzle with a little of the dipping sauce and garnish with finely sliced spring onions and basil leaves. Serve the rest of the dipping sauce alongside. First, make the crêpe batter. Combine the flour, beaten egg and 200ml/7fl oz water in a large bowl, then season and set aside. First, make the crêpe batter. Combine the flour, beaten egg and 200ml/7fl oz water in a large bowl, then season and set aside. Combine the filling ingredients in another bowl. Set aside. Combine the filling ingredients in another bowl. Set aside. Put all the sauce ingredients into a small saucepan. Set the pan over a high heat and cook for 2–3 minutes until reduced to a coating consistency. Set aside. Put all the sauce ingredients into a small saucepan. Set the pan over a high heat and cook for 2–3 minutes until reduced to a coating consistency. Set aside. To assemble, pour a ladle of crêpe batter into a hot, medium non-stick frying pan, over medium heat. Move the batter around the pan and pour out the excess. The pancake will cook pretty much immediately. Now pour in half of the filling mixture, smooth out to form a thin layer and cook for 1–2 minutes until just set. Roll up and slice into four pieces. Repeat this process to make a second omelette. To assemble, pour a ladle of crêpe batter into a hot, medium non-stick frying pan, over medium heat. Move the batter around the pan and pour out the excess. The pancake will cook pretty much immediately. Now pour in half of the filling mixture, smooth out to form a thin layer and cook for 1–2 minutes until just set. Roll up and slice into four pieces. Repeat this process to make a second omelette. Drizzle with a little of the dipping sauce and garnish with finely sliced spring onions and basil leaves. Serve the rest of the dipping sauce alongside. Drizzle with a little of the dipping sauce and garnish with finely sliced spring onions and basil leaves. Serve the rest of the dipping sauce alongside. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dan_bing_taiwanese_26884_16x9.jpg Inspired by Matt Tebbutt’s trip to NYC, this East Asian egg pancake is best sliced into rolls and dipped into a sweet, fiery sauce. 100g/3½oz strong white flour1 egg, beaten salt and freshly ground black pepper 100g/3½oz strong white flour 1 egg, beaten salt and freshly ground black pepper 2 eggs, beaten 6 basil leaves, shredded1 tsp sesame oil 1–2 tbsp Taiwanese soy paste 2 eggs, beaten 6 basil leaves, shredded 1 tsp sesame oil 1–2 tbsp Taiwanese soy paste 1 tbsp oyster sauce ½ tbsp black vinegar 1 tbsp sriracha 2 tbsp runny honey 2 tbsp soy sauce1 tsp sesame oil 1 tbsp oyster sauce ½ tbsp black vinegar 1 tbsp sriracha 2 tbsp runny honey 2 tbsp soy sauce 1 tsp sesame oil 2 spring onions, finely sliced6 small basil leaves 2 spring onions, finely sliced 6 small basil leaves Method First, make the crêpe batter. Combine the flour, beaten egg and 200ml/7fl oz water in a large bowl, then season and set aside.Combine the filling ingredients in another bowl. Set aside.Put all the sauce ingredients into a small saucepan. Set the pan over a high heat and cook for 2–3 minutes until reduced to a coating consistency. Set aside. To assemble, pour a ladle of crêpe batter into a hot, medium non-stick frying pan, over medium heat. Move the batter around the pan and pour out the excess. The pancake will cook pretty much immediately. Now pour in half of the filling mixture, smooth out to form a thin layer and cook for 1–2 minutes until just set. Roll up and slice into four pieces. Repeat this process to make a second omelette. Drizzle with a little of the dipping sauce and garnish with finely sliced spring onions and basil leaves. Serve the rest of the dipping sauce alongside. First, make the crêpe batter. Combine the flour, beaten egg and 200ml/7fl oz water in a large bowl, then season and set aside. First, make the crêpe batter. Combine the flour, beaten egg and 200ml/7fl oz water in a large bowl, then season and set aside. Combine the filling ingredients in another bowl. Set aside. Combine the filling ingredients in another bowl. Set aside. Put all the sauce ingredients into a small saucepan. Set the pan over a high heat and cook for 2–3 minutes until reduced to a coating consistency. Set aside. Put all the sauce ingredients into a small saucepan. Set the pan over a high heat and cook for 2–3 minutes until reduced to a coating consistency. Set aside. To assemble, pour a ladle of crêpe batter into a hot, medium non-stick frying pan, over medium heat. Move the batter around the pan and pour out the excess. The pancake will cook pretty much immediately. Now pour in half of the filling mixture, smooth out to form a thin layer and cook for 1–2 minutes until just set. Roll up and slice into four pieces. Repeat this process to make a second omelette. To assemble, pour a ladle of crêpe batter into a hot, medium non-stick frying pan, over medium heat. Move the batter around the pan and pour out the excess. The pancake will cook pretty much immediately. Now pour in half of the filling mixture, smooth out to form a thin layer and cook for 1–2 minutes until just set. Roll up and slice into four pieces. Repeat this process to make a second omelette. Drizzle with a little of the dipping sauce and garnish with finely sliced spring onions and basil leaves. Serve the rest of the dipping sauce alongside. Drizzle with a little of the dipping sauce and garnish with finely sliced spring onions and basil leaves. Serve the rest of the dipping sauce alongside."
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} | 114d8b14ac5fc5b7399f25d8ad5973476a5369420dafee636dfd4cbe5ef137d8 | Mafalda carbonara with shaved fennel salad recipe
Mafalda carbonara with shaved fennel salad, lemon and bottarga An average of 5.0 out of 5 stars from 2 ratings Guanciale, a type of Italian cured meat made from pig cheeks, takes this carbonara to the next level. Serve with a crisp fennel salad, finished with salty bottarga. 100g/3½oz mafalda pasta3 free-range egg yolks 20g/½oz Parmesan, grated20g/½oz pecorino, grated2 tbsp olive oil50g/1¾oz unsalted butter 150g/5½oz guanciale, thinly sliced 1 garlic clove, crushed freshly ground black pepper 100g/3½oz mafalda pasta 3 free-range egg yolks 20g/½oz Parmesan, grated 20g/½oz pecorino, grated 2 tbsp olive oil 50g/1¾oz unsalted butter 150g/5½oz guanciale, thinly sliced 1 garlic clove, crushed freshly ground black pepper 1 fennel bulb, shaved and in iced water1 red chicory, finely sliced 2 tbsp olive oil 2 tbsp finely grated bottarga 1 lemon, finely zested and juiced 20g/½oz pecorino 1 fennel bulb, shaved and in iced water 1 red chicory, finely sliced 2 tbsp olive oil 2 tbsp finely grated bottarga 1 lemon, finely zested and juiced 20g/½oz pecorino Method Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then set aside. Add the olive oil and butter to a frying pan over high heat, fry the guanciale and garlic for 2–3 minutes until crisp. When the pasta is ready, transfer it to the pan (use tongs or a pasta fork) with some of the cooking water. Turn off the heat and add the egg yolk mixture. Toss well and add more pasta water if needed. For the salad, drain the fennel and combine in a bowl with the remaining ingredients (except the cheese). Grate over some pecorino to finish. Serve the pasta with lots of black pepper and salad on the side. Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then set aside. Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then set aside. Add the olive oil and butter to a frying pan over high heat, fry the guanciale and garlic for 2–3 minutes until crisp. When the pasta is ready, transfer it to the pan (use tongs or a pasta fork) with some of the cooking water. Turn off the heat and add the egg yolk mixture. Toss well and add more pasta water if needed. Add the olive oil and butter to a frying pan over high heat, fry the guanciale and garlic for 2–3 minutes until crisp. When the pasta is ready, transfer it to the pan (use tongs or a pasta fork) with some of the cooking water. Turn off the heat and add the egg yolk mixture. Toss well and add more pasta water if needed. For the salad, drain the fennel and combine in a bowl with the remaining ingredients (except the cheese). Grate over some pecorino to finish. Serve the pasta with lots of black pepper and salad on the side. For the salad, drain the fennel and combine in a bowl with the remaining ingredients (except the cheese). Grate over some pecorino to finish. Serve the pasta with lots of black pepper and salad on the side. | {
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"title": "Mafalda carbonara with shaved fennel salad recipe",
"content": "Mafalda carbonara with shaved fennel salad, lemon and bottarga An average of 5.0 out of 5 stars from 2 ratings Guanciale, a type of Italian cured meat made from pig cheeks, takes this carbonara to the next level. Serve with a crisp fennel salad, finished with salty bottarga. 100g/3½oz mafalda pasta3 free-range egg yolks 20g/½oz Parmesan, grated20g/½oz pecorino, grated2 tbsp olive oil50g/1¾oz unsalted butter 150g/5½oz guanciale, thinly sliced 1 garlic clove, crushed freshly ground black pepper 100g/3½oz mafalda pasta 3 free-range egg yolks 20g/½oz Parmesan, grated 20g/½oz pecorino, grated 2 tbsp olive oil 50g/1¾oz unsalted butter 150g/5½oz guanciale, thinly sliced 1 garlic clove, crushed freshly ground black pepper 1 fennel bulb, shaved and in iced water1 red chicory, finely sliced 2 tbsp olive oil 2 tbsp finely grated bottarga 1 lemon, finely zested and juiced 20g/½oz pecorino 1 fennel bulb, shaved and in iced water 1 red chicory, finely sliced 2 tbsp olive oil 2 tbsp finely grated bottarga 1 lemon, finely zested and juiced 20g/½oz pecorino Method Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then set aside. Add the olive oil and butter to a frying pan over high heat, fry the guanciale and garlic for 2–3 minutes until crisp. When the pasta is ready, transfer it to the pan (use tongs or a pasta fork) with some of the cooking water. Turn off the heat and add the egg yolk mixture. Toss well and add more pasta water if needed. For the salad, drain the fennel and combine in a bowl with the remaining ingredients (except the cheese). Grate over some pecorino to finish. Serve the pasta with lots of black pepper and salad on the side. Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then set aside. Boil the pasta in a large saucepan of salted water according to the packet instructions. Meanwhile, combine the egg yolks, Parmesan and pecorino in a small bowl, then set aside. Add the olive oil and butter to a frying pan over high heat, fry the guanciale and garlic for 2–3 minutes until crisp. When the pasta is ready, transfer it to the pan (use tongs or a pasta fork) with some of the cooking water. Turn off the heat and add the egg yolk mixture. Toss well and add more pasta water if needed. Add the olive oil and butter to a frying pan over high heat, fry the guanciale and garlic for 2–3 minutes until crisp. When the pasta is ready, transfer it to the pan (use tongs or a pasta fork) with some of the cooking water. Turn off the heat and add the egg yolk mixture. Toss well and add more pasta water if needed. For the salad, drain the fennel and combine in a bowl with the remaining ingredients (except the cheese). Grate over some pecorino to finish. Serve the pasta with lots of black pepper and salad on the side. For the salad, drain the fennel and combine in a bowl with the remaining ingredients (except the cheese). Grate over some pecorino to finish. Serve the pasta with lots of black pepper and salad on the side."
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} | df175989878e4b31b71a5c11ab5d8be6cffd7950e36866995ee4eaae16638624 | Smoked chicken and Little Gem salad recipe
An average of 2.5 out of 5 stars from 4 ratings Ever made your own salad cream? It goes perfectly with Michelin-starred chef Adam Byatt’s springtime smoked chicken and Little Gem salad. 80g/3oz new season broad beans, podded2 asparagus spears 2 cooked smoked chicken breasts 3 Little Gem lettuces80g/3oz tiny boiled Jersey Royal potatoes2 spring onions, thinly sliced and in iced water3 radish, thinly sliced and in iced water20g/¾oz salad cress3 stems fresh lovagesalt and freshly ground black pepper 80g/3oz new season broad beans, podded 2 asparagus spears 2 cooked smoked chicken breasts 3 Little Gem lettuces 80g/3oz tiny boiled Jersey Royal potatoes 2 spring onions, thinly sliced and in iced water 3 radish, thinly sliced and in iced water 20g/¾oz salad cress 3 stems fresh lovage salt and freshly ground black pepper 2 eggs, cooked for 5 minutes and peeled15g/½oz sugar10g/⅓oz salt35g/1¼oz chardonnay wine vinegar250ml/9fl oz vegetable oil25ml/2 tbsp double cream 2 eggs, cooked for 5 minutes and peeled 15g/½oz sugar 10g/⅓oz salt 35g/1¼oz chardonnay wine vinegar 250ml/9fl oz vegetable oil 25ml/2 tbsp double cream Method Blanch the broad beans and asparagus in boiling water for 1–2 minutes. Place in very cold water to refresh.Make the salad cream in a food processor. Blend the eggs, sugar, salt and vinegar with 100ml/3½fl oz water, then slowly pour in the oil with the blender on. Once the ingredients are fully combined, finish with the cream and pass the dressing through a sieve. Reserve and set aside.Shred the chicken breasts into strips and set aside. Pick the leaves from the Little Gems and transfer to iced water.Put the lettuce, potatoes, radish, peas, asparagus, broad beans and spring onions into a salad spinner to dry. Transfer to a large bowl with the chicken, dress liberally with the salad cream and season with salt and pepper. Arrange the salad on a serving platter, then finish with the lovage, salad cress and more salad cream. Blanch the broad beans and asparagus in boiling water for 1–2 minutes. Place in very cold water to refresh. Blanch the broad beans and asparagus in boiling water for 1–2 minutes. Place in very cold water to refresh. Make the salad cream in a food processor. Blend the eggs, sugar, salt and vinegar with 100ml/3½fl oz water, then slowly pour in the oil with the blender on. Once the ingredients are fully combined, finish with the cream and pass the dressing through a sieve. Reserve and set aside. Make the salad cream in a food processor. Blend the eggs, sugar, salt and vinegar with 100ml/3½fl oz water, then slowly pour in the oil with the blender on. Once the ingredients are fully combined, finish with the cream and pass the dressing through a sieve. Reserve and set aside. Shred the chicken breasts into strips and set aside. Pick the leaves from the Little Gems and transfer to iced water. Shred the chicken breasts into strips and set aside. Pick the leaves from the Little Gems and transfer to iced water. Put the lettuce, potatoes, radish, peas, asparagus, broad beans and spring onions into a salad spinner to dry. Transfer to a large bowl with the chicken, dress liberally with the salad cream and season with salt and pepper. Put the lettuce, potatoes, radish, peas, asparagus, broad beans and spring onions into a salad spinner to dry. Transfer to a large bowl with the chicken, dress liberally with the salad cream and season with salt and pepper. Arrange the salad on a serving platter, then finish with the lovage, salad cress and more salad cream. Arrange the salad on a serving platter, then finish with the lovage, salad cress and more salad cream. | {
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"title": "Smoked chicken and Little Gem salad recipe",
"content": "An average of 2.5 out of 5 stars from 4 ratings Ever made your own salad cream? It goes perfectly with Michelin-starred chef Adam Byatt’s springtime smoked chicken and Little Gem salad. 80g/3oz new season broad beans, podded2 asparagus spears 2 cooked smoked chicken breasts 3 Little Gem lettuces80g/3oz tiny boiled Jersey Royal potatoes2 spring onions, thinly sliced and in iced water3 radish, thinly sliced and in iced water20g/¾oz salad cress3 stems fresh lovagesalt and freshly ground black pepper 80g/3oz new season broad beans, podded 2 asparagus spears 2 cooked smoked chicken breasts 3 Little Gem lettuces 80g/3oz tiny boiled Jersey Royal potatoes 2 spring onions, thinly sliced and in iced water 3 radish, thinly sliced and in iced water 20g/¾oz salad cress 3 stems fresh lovage salt and freshly ground black pepper 2 eggs, cooked for 5 minutes and peeled15g/½oz sugar10g/⅓oz salt35g/1¼oz chardonnay wine vinegar250ml/9fl oz vegetable oil25ml/2 tbsp double cream 2 eggs, cooked for 5 minutes and peeled 15g/½oz sugar 10g/⅓oz salt 35g/1¼oz chardonnay wine vinegar 250ml/9fl oz vegetable oil 25ml/2 tbsp double cream Method Blanch the broad beans and asparagus in boiling water for 1–2 minutes. Place in very cold water to refresh.Make the salad cream in a food processor. Blend the eggs, sugar, salt and vinegar with 100ml/3½fl oz water, then slowly pour in the oil with the blender on. Once the ingredients are fully combined, finish with the cream and pass the dressing through a sieve. Reserve and set aside.Shred the chicken breasts into strips and set aside. Pick the leaves from the Little Gems and transfer to iced water.Put the lettuce, potatoes, radish, peas, asparagus, broad beans and spring onions into a salad spinner to dry. Transfer to a large bowl with the chicken, dress liberally with the salad cream and season with salt and pepper. Arrange the salad on a serving platter, then finish with the lovage, salad cress and more salad cream. Blanch the broad beans and asparagus in boiling water for 1–2 minutes. Place in very cold water to refresh. Blanch the broad beans and asparagus in boiling water for 1–2 minutes. Place in very cold water to refresh. Make the salad cream in a food processor. Blend the eggs, sugar, salt and vinegar with 100ml/3½fl oz water, then slowly pour in the oil with the blender on. Once the ingredients are fully combined, finish with the cream and pass the dressing through a sieve. Reserve and set aside. Make the salad cream in a food processor. Blend the eggs, sugar, salt and vinegar with 100ml/3½fl oz water, then slowly pour in the oil with the blender on. Once the ingredients are fully combined, finish with the cream and pass the dressing through a sieve. Reserve and set aside. Shred the chicken breasts into strips and set aside. Pick the leaves from the Little Gems and transfer to iced water. Shred the chicken breasts into strips and set aside. Pick the leaves from the Little Gems and transfer to iced water. Put the lettuce, potatoes, radish, peas, asparagus, broad beans and spring onions into a salad spinner to dry. Transfer to a large bowl with the chicken, dress liberally with the salad cream and season with salt and pepper. Put the lettuce, potatoes, radish, peas, asparagus, broad beans and spring onions into a salad spinner to dry. Transfer to a large bowl with the chicken, dress liberally with the salad cream and season with salt and pepper. Arrange the salad on a serving platter, then finish with the lovage, salad cress and more salad cream. Arrange the salad on a serving platter, then finish with the lovage, salad cress and more salad cream."
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} | 4456e1e6ba7b2bfd5c5f36a28c9914193fb55a4452bb5f4be6ffd9a6bd3db877 | Japanese-style pork belly hot pot recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/japanese-style_pork_28064_16x9.jpg A tender braised pork belly with broth, packed full of umami flavours. 500g/1lb 2oz pork belly, cut into large pieces 2 tbsp vegetable oil150ml/5fl oz light soy sauce200ml/7fl oz chicken stock 1 sheet kombu, left whole4cm/2in fresh root ginger, peeled and sliced 1 head garlic, cut throughsalt and freshly ground black pepper6 spring onions, chopped, to garnishpickled ginger, to garnish 500g/1lb 2oz pork belly, cut into large pieces 2 tbsp vegetable oil 150ml/5fl oz light soy sauce 200ml/7fl oz chicken stock 1 sheet kombu, left whole 4cm/2in fresh root ginger, peeled and sliced 1 head garlic, cut through salt and freshly ground black pepper 6 spring onions, chopped, to garnish pickled ginger, to garnish 150ml/5fl oz mirin150ml/5fl oz saké100ml/3½fl oz light soy sauce 2 tbsp caster sugar 150ml/5fl oz mirin 150ml/5fl oz saké 100ml/3½fl oz light soy sauce 2 tbsp caster sugar ½ napa cabbage (chinese cabbage), chopped100g/3½oz enoki mushrooms 6 shiitake mushrooms ½ napa cabbage (chinese cabbage), chopped 100g/3½oz enoki mushrooms 6 shiitake mushrooms 6 spring onions, green tops only chopped 6 shiitake mushrooms 6 spring onions, green tops only chopped 6 shiitake mushrooms Method To make the pork belly, set a large saucepan over high heat and add 1 tablespoon of vegetable oil. Once hot fry the pork belly for 3–4 minutes until coloured all over. When well browned, add the chicken stock, kombu, ginger and garlic. Reduce to a simmer and cook, covered, for 3 hours, or until tender. Lift the pork out of the stock and set aside. Strain the stock and season with salt and pepper. Set aside. To make the glaze, put the mirin, sake, soy sauce and sugar in a saucepan. Boil to reduce for 10 minutes, it should be a coating consistency. Add the pork belly and spoon over the glaze. To make the vegetables, heat the pork cooking liquor in a saucepan. Add the cabbage and simmer for a few minutes before ladling into a serving bowl.In a frying pan over high heat add the remaining vegetable oil, once hot fry the mushrooms for 2–3 minutes until coloured and add to the serving bowl along with the cabbage.Pile the glazed pork into the bowls, garnish with the spring onion green tops and pickled ginger and serve. To make the pork belly, set a large saucepan over high heat and add 1 tablespoon of vegetable oil. Once hot fry the pork belly for 3–4 minutes until coloured all over. When well browned, add the chicken stock, kombu, ginger and garlic. Reduce to a simmer and cook, covered, for 3 hours, or until tender. To make the pork belly, set a large saucepan over high heat and add 1 tablespoon of vegetable oil. Once hot fry the pork belly for 3–4 minutes until coloured all over. When well browned, add the chicken stock, kombu, ginger and garlic. Reduce to a simmer and cook, covered, for 3 hours, or until tender. Lift the pork out of the stock and set aside. Strain the stock and season with salt and pepper. Set aside. Lift the pork out of the stock and set aside. Strain the stock and season with salt and pepper. Set aside. To make the glaze, put the mirin, sake, soy sauce and sugar in a saucepan. Boil to reduce for 10 minutes, it should be a coating consistency. Add the pork belly and spoon over the glaze. To make the glaze, put the mirin, sake, soy sauce and sugar in a saucepan. Boil to reduce for 10 minutes, it should be a coating consistency. Add the pork belly and spoon over the glaze. To make the vegetables, heat the pork cooking liquor in a saucepan. Add the cabbage and simmer for a few minutes before ladling into a serving bowl. To make the vegetables, heat the pork cooking liquor in a saucepan. Add the cabbage and simmer for a few minutes before ladling into a serving bowl. In a frying pan over high heat add the remaining vegetable oil, once hot fry the mushrooms for 2–3 minutes until coloured and add to the serving bowl along with the cabbage. In a frying pan over high heat add the remaining vegetable oil, once hot fry the mushrooms for 2–3 minutes until coloured and add to the serving bowl along with the cabbage. Pile the glazed pork into the bowls, garnish with the spring onion green tops and pickled ginger and serve. Pile the glazed pork into the bowls, garnish with the spring onion green tops and pickled ginger and serve. | {
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"title": "Japanese-style pork belly hot pot 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/japanese-style_pork_28064_16x9.jpg A tender braised pork belly with broth, packed full of umami flavours. 500g/1lb 2oz pork belly, cut into large pieces 2 tbsp vegetable oil150ml/5fl oz light soy sauce200ml/7fl oz chicken stock 1 sheet kombu, left whole4cm/2in fresh root ginger, peeled and sliced 1 head garlic, cut throughsalt and freshly ground black pepper6 spring onions, chopped, to garnishpickled ginger, to garnish 500g/1lb 2oz pork belly, cut into large pieces 2 tbsp vegetable oil 150ml/5fl oz light soy sauce 200ml/7fl oz chicken stock 1 sheet kombu, left whole 4cm/2in fresh root ginger, peeled and sliced 1 head garlic, cut through salt and freshly ground black pepper 6 spring onions, chopped, to garnish pickled ginger, to garnish 150ml/5fl oz mirin150ml/5fl oz saké100ml/3½fl oz light soy sauce 2 tbsp caster sugar 150ml/5fl oz mirin 150ml/5fl oz saké 100ml/3½fl oz light soy sauce 2 tbsp caster sugar ½ napa cabbage (chinese cabbage), chopped100g/3½oz enoki mushrooms 6 shiitake mushrooms ½ napa cabbage (chinese cabbage), chopped 100g/3½oz enoki mushrooms 6 shiitake mushrooms 6 spring onions, green tops only chopped 6 shiitake mushrooms 6 spring onions, green tops only chopped 6 shiitake mushrooms Method To make the pork belly, set a large saucepan over high heat and add 1 tablespoon of vegetable oil. Once hot fry the pork belly for 3–4 minutes until coloured all over. When well browned, add the chicken stock, kombu, ginger and garlic. Reduce to a simmer and cook, covered, for 3 hours, or until tender. Lift the pork out of the stock and set aside. Strain the stock and season with salt and pepper. Set aside. To make the glaze, put the mirin, sake, soy sauce and sugar in a saucepan. Boil to reduce for 10 minutes, it should be a coating consistency. Add the pork belly and spoon over the glaze. To make the vegetables, heat the pork cooking liquor in a saucepan. Add the cabbage and simmer for a few minutes before ladling into a serving bowl.In a frying pan over high heat add the remaining vegetable oil, once hot fry the mushrooms for 2–3 minutes until coloured and add to the serving bowl along with the cabbage.Pile the glazed pork into the bowls, garnish with the spring onion green tops and pickled ginger and serve. To make the pork belly, set a large saucepan over high heat and add 1 tablespoon of vegetable oil. Once hot fry the pork belly for 3–4 minutes until coloured all over. When well browned, add the chicken stock, kombu, ginger and garlic. Reduce to a simmer and cook, covered, for 3 hours, or until tender. To make the pork belly, set a large saucepan over high heat and add 1 tablespoon of vegetable oil. Once hot fry the pork belly for 3–4 minutes until coloured all over. When well browned, add the chicken stock, kombu, ginger and garlic. Reduce to a simmer and cook, covered, for 3 hours, or until tender. Lift the pork out of the stock and set aside. Strain the stock and season with salt and pepper. Set aside. Lift the pork out of the stock and set aside. Strain the stock and season with salt and pepper. Set aside. To make the glaze, put the mirin, sake, soy sauce and sugar in a saucepan. Boil to reduce for 10 minutes, it should be a coating consistency. Add the pork belly and spoon over the glaze. To make the glaze, put the mirin, sake, soy sauce and sugar in a saucepan. Boil to reduce for 10 minutes, it should be a coating consistency. Add the pork belly and spoon over the glaze. To make the vegetables, heat the pork cooking liquor in a saucepan. Add the cabbage and simmer for a few minutes before ladling into a serving bowl. To make the vegetables, heat the pork cooking liquor in a saucepan. Add the cabbage and simmer for a few minutes before ladling into a serving bowl. In a frying pan over high heat add the remaining vegetable oil, once hot fry the mushrooms for 2–3 minutes until coloured and add to the serving bowl along with the cabbage. In a frying pan over high heat add the remaining vegetable oil, once hot fry the mushrooms for 2–3 minutes until coloured and add to the serving bowl along with the cabbage. Pile the glazed pork into the bowls, garnish with the spring onion green tops and pickled ginger and serve. Pile the glazed pork into the bowls, garnish with the spring onion green tops and pickled ginger and serve."
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} | dc053faaf8f3a5e1199144c6ec60ca82f9aedef7eb67b5a339d0567b2f5fa20a | How to cook tuna steaks recipe
An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/searedtunasteakswith_90287_16x9.jpg Fish expert Mitch Tonks shows you how to cook tuna steaks with a zingy salsa verde alongside. Serve with boiled new potatoes. 2 x 150g/5oz tuna steakspinch sea saltdrizzle extra virgin olive oil 2 x 150g/5oz tuna steaks pinch sea salt drizzle extra virgin olive oil 1 heaped tsp Dijon mustard150-250ml/5-9fl oz fruity, extra virgin olive oil4 anchovy filletshandful fresh flatleaf parsleyhandful fresh minthandful fresh basilhandful fresh tarragon1-2 tbsp capers1 garlic clovepinch sea salt1 lemon, juice only 1 heaped tsp Dijon mustard 150-250ml/5-9fl oz fruity, extra virgin olive oil 4 anchovy fillets handful fresh flatleaf parsley handful fresh mint handful fresh basil handful fresh tarragon 1-2 tbsp capers 1 garlic clove pinch sea salt 1 lemon, juice only lemon wedges2 sprigs fresh flatleaf parsley lemon wedges 2 sprigs fresh flatleaf parsley Method Preheat the oven to 200C/400F/Gas 6.For the tuna, season the tuna steaks with the sea salt and drizzle with the olive oil. Rub the salt and oil into the steaks.Heat a heavy-based frying pan until hot. Add a tuna steak to the hot pan and sear until lightly browned. Carefully turn over and sear the other side (this will take about 30 seconds on each side, longer if the tuna is thickly cut). Remove and keep to one side. Repeat with the other tuna steak.Place the tuna steaks in a roasting tray and place in the hot oven for another minute or two (they should still be slightly pink on the inside). Remove and keep warm.For the salsa verde, place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl.Pick the leaves from the herbs (except the basil - you can include the stems in the sauce). Pile the picked herbs onto a chopping board. Sprinkle the capers over the top.Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture.Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix.Add some of the remaining olive oil to the bowl. The sauce should have a spooning consistency, so add just enough oil - you may have some left over. Mix thoroughly.Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early).To serve, place the tuna steaks onto plates. Squeeze over some lemon juice and serve with a wedge of lemon, a dollop of salsa verde and a sprig of parsley each. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the tuna, season the tuna steaks with the sea salt and drizzle with the olive oil. Rub the salt and oil into the steaks. For the tuna, season the tuna steaks with the sea salt and drizzle with the olive oil. Rub the salt and oil into the steaks. Heat a heavy-based frying pan until hot. Add a tuna steak to the hot pan and sear until lightly browned. Carefully turn over and sear the other side (this will take about 30 seconds on each side, longer if the tuna is thickly cut). Remove and keep to one side. Repeat with the other tuna steak. Heat a heavy-based frying pan until hot. Add a tuna steak to the hot pan and sear until lightly browned. Carefully turn over and sear the other side (this will take about 30 seconds on each side, longer if the tuna is thickly cut). Remove and keep to one side. Repeat with the other tuna steak. Place the tuna steaks in a roasting tray and place in the hot oven for another minute or two (they should still be slightly pink on the inside). Remove and keep warm. Place the tuna steaks in a roasting tray and place in the hot oven for another minute or two (they should still be slightly pink on the inside). Remove and keep warm. For the salsa verde, place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl. For the salsa verde, place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl. Pick the leaves from the herbs (except the basil - you can include the stems in the sauce). Pile the picked herbs onto a chopping board. Sprinkle the capers over the top. Pick the leaves from the herbs (except the basil - you can include the stems in the sauce). Pile the picked herbs onto a chopping board. Sprinkle the capers over the top. Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture. Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture. Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix. Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix. Add some of the remaining olive oil to the bowl. The sauce should have a spooning consistency, so add just enough oil - you may have some left over. Mix thoroughly. Add some of the remaining olive oil to the bowl. The sauce should have a spooning consistency, so add just enough oil - you may have some left over. Mix thoroughly. Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early). Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early). To serve, place the tuna steaks onto plates. Squeeze over some lemon juice and serve with a wedge of lemon, a dollop of salsa verde and a sprig of parsley each. To serve, place the tuna steaks onto plates. Squeeze over some lemon juice and serve with a wedge of lemon, a dollop of salsa verde and a sprig of parsley each. | {
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"title": "How to cook tuna steaks recipe",
"content": "An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/searedtunasteakswith_90287_16x9.jpg Fish expert Mitch Tonks shows you how to cook tuna steaks with a zingy salsa verde alongside. Serve with boiled new potatoes. 2 x 150g/5oz tuna steakspinch sea saltdrizzle extra virgin olive oil 2 x 150g/5oz tuna steaks pinch sea salt drizzle extra virgin olive oil 1 heaped tsp Dijon mustard150-250ml/5-9fl oz fruity, extra virgin olive oil4 anchovy filletshandful fresh flatleaf parsleyhandful fresh minthandful fresh basilhandful fresh tarragon1-2 tbsp capers1 garlic clovepinch sea salt1 lemon, juice only 1 heaped tsp Dijon mustard 150-250ml/5-9fl oz fruity, extra virgin olive oil 4 anchovy fillets handful fresh flatleaf parsley handful fresh mint handful fresh basil handful fresh tarragon 1-2 tbsp capers 1 garlic clove pinch sea salt 1 lemon, juice only lemon wedges2 sprigs fresh flatleaf parsley lemon wedges 2 sprigs fresh flatleaf parsley Method Preheat the oven to 200C/400F/Gas 6.For the tuna, season the tuna steaks with the sea salt and drizzle with the olive oil. Rub the salt and oil into the steaks.Heat a heavy-based frying pan until hot. Add a tuna steak to the hot pan and sear until lightly browned. Carefully turn over and sear the other side (this will take about 30 seconds on each side, longer if the tuna is thickly cut). Remove and keep to one side. Repeat with the other tuna steak.Place the tuna steaks in a roasting tray and place in the hot oven for another minute or two (they should still be slightly pink on the inside). Remove and keep warm.For the salsa verde, place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl.Pick the leaves from the herbs (except the basil - you can include the stems in the sauce). Pile the picked herbs onto a chopping board. Sprinkle the capers over the top.Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture.Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix.Add some of the remaining olive oil to the bowl. The sauce should have a spooning consistency, so add just enough oil - you may have some left over. Mix thoroughly.Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early).To serve, place the tuna steaks onto plates. Squeeze over some lemon juice and serve with a wedge of lemon, a dollop of salsa verde and a sprig of parsley each. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the tuna, season the tuna steaks with the sea salt and drizzle with the olive oil. Rub the salt and oil into the steaks. For the tuna, season the tuna steaks with the sea salt and drizzle with the olive oil. Rub the salt and oil into the steaks. Heat a heavy-based frying pan until hot. Add a tuna steak to the hot pan and sear until lightly browned. Carefully turn over and sear the other side (this will take about 30 seconds on each side, longer if the tuna is thickly cut). Remove and keep to one side. Repeat with the other tuna steak. Heat a heavy-based frying pan until hot. Add a tuna steak to the hot pan and sear until lightly browned. Carefully turn over and sear the other side (this will take about 30 seconds on each side, longer if the tuna is thickly cut). Remove and keep to one side. Repeat with the other tuna steak. Place the tuna steaks in a roasting tray and place in the hot oven for another minute or two (they should still be slightly pink on the inside). Remove and keep warm. Place the tuna steaks in a roasting tray and place in the hot oven for another minute or two (they should still be slightly pink on the inside). Remove and keep warm. For the salsa verde, place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl. For the salsa verde, place the mustard and a few tablespoons of the olive oil in a bowl and whisk to emulsify. Chop the anchovies finely and add to the bowl. Pick the leaves from the herbs (except the basil - you can include the stems in the sauce). Pile the picked herbs onto a chopping board. Sprinkle the capers over the top. Pick the leaves from the herbs (except the basil - you can include the stems in the sauce). Pile the picked herbs onto a chopping board. Sprinkle the capers over the top. Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture. Chop the herbs and capers finely with a sharp knife. When finely chopped, add to the bowl with the mustard and oil mixture. Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix. Peel the garlic clove. Place it on the chopping board and sprinkle over the sea salt. Crush to a fine paste with a knife blade and add the paste to the bowl and mix. Add some of the remaining olive oil to the bowl. The sauce should have a spooning consistency, so add just enough oil - you may have some left over. Mix thoroughly. Add some of the remaining olive oil to the bowl. The sauce should have a spooning consistency, so add just enough oil - you may have some left over. Mix thoroughly. Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early). Just before serving, add the lemon juice to the sauce (the lemon will cause the herbs to go brown if you add it too early). To serve, place the tuna steaks onto plates. Squeeze over some lemon juice and serve with a wedge of lemon, a dollop of salsa verde and a sprig of parsley each. To serve, place the tuna steaks onto plates. Squeeze over some lemon juice and serve with a wedge of lemon, a dollop of salsa verde and a sprig of parsley each."
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} | c7e0e67292807ef271a80b7e1f2e56ac59a04aa6cf027469be09021b190f571f | Quick and easy sushi maki (sushi rolls) recipe
An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quickandeasysushimak_67796_16x9.jpg Get some mates over, share some sake and have a sushi party. 255g/9oz sushi rice55ml/2fl oz mirin340g/12oz sashimi quality tuna, cut into long thin strips5 sheets nori sushi sheets1 cucumber cut into 5 long pieces5 spring onions3 tsp wasabi paste 255g/9oz sushi rice 55ml/2fl oz mirin 340g/12oz sashimi quality tuna, cut into long thin strips 5 sheets nori sushi sheets 1 cucumber cut into 5 long pieces 5 spring onions 3 tsp wasabi paste light soy sauceJapanese pickled ginger light soy sauce Japanese pickled ginger Method Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes.Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic).To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain. Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice.To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce. Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes. Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes. Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic). Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic). To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain. To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain. Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice. Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice. To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce. To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce. | {
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"content": "An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quickandeasysushimak_67796_16x9.jpg Get some mates over, share some sake and have a sushi party. 255g/9oz sushi rice55ml/2fl oz mirin340g/12oz sashimi quality tuna, cut into long thin strips5 sheets nori sushi sheets1 cucumber cut into 5 long pieces5 spring onions3 tsp wasabi paste 255g/9oz sushi rice 55ml/2fl oz mirin 340g/12oz sashimi quality tuna, cut into long thin strips 5 sheets nori sushi sheets 1 cucumber cut into 5 long pieces 5 spring onions 3 tsp wasabi paste light soy sauceJapanese pickled ginger light soy sauce Japanese pickled ginger Method Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes.Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic).To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain. Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice.To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce. Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes. Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes. Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic). Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic). To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain. To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain. Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice. Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice. To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce. To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce."
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} | 719d451b6fe7a224d40d6cbf42ed224cd55dd7707cd1f16cb2c9076a6e18322b | Tuna tartare recipe
Tuna tartare with chilli, ginger and sesame An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tuna_tartare_with_chilli_29432_16x9.jpg Trust Michel Roux Jr. to take you through making this fresh tuna tartare. Because the fish isn’t cooked make sure you get the freshest, best quality you can. You can also make this dish with bass, mackerel or salmon instead of tuna. It's best served chilled, not at room temperature. 480g/1lb 1oz tuna loin (preferably yellow fin, as fresh as possible)2 spring onions, thinly sliced1 medium-hot red chilli, finely chopped2.5cm/1in piece fresh root ginger, peeled and grated, or finely diced1 tbsp clear honey6 tbsp light soy sauce1 lime, juice only2 tbsp sesame oil2 tbsp sesame seeds, toasted4 slices ciabattafew sprigs fresh coriander, to garnish 480g/1lb 1oz tuna loin (preferably yellow fin, as fresh as possible) 2 spring onions, thinly sliced 1 medium-hot red chilli, finely chopped 2.5cm/1in piece fresh root ginger, peeled and grated, or finely diced 1 tbsp clear honey 6 tbsp light soy sauce 1 lime, juice only 2 tbsp sesame oil 2 tbsp sesame seeds, toasted 4 slices ciabatta few sprigs fresh coriander, to garnish Method Remove and discard any dark parts from the tuna. Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled.Add the spring onions, chilli and ginger to the tuna and mix well. In a separate bowl mix together the honey, soy sauce, lime juice, sesame oil and toasted sesame seeds.Toast the slices of ciabatta on a griddle pan. To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate. Carefully remove the ring, arrange the toast and lime wedges around the tartare. Remove and discard any dark parts from the tuna. Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled. Remove and discard any dark parts from the tuna. Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled. Add the spring onions, chilli and ginger to the tuna and mix well. Add the spring onions, chilli and ginger to the tuna and mix well. In a separate bowl mix together the honey, soy sauce, lime juice, sesame oil and toasted sesame seeds. In a separate bowl mix together the honey, soy sauce, lime juice, sesame oil and toasted sesame seeds. Toast the slices of ciabatta on a griddle pan. Toast the slices of ciabatta on a griddle pan. To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate. Carefully remove the ring, arrange the toast and lime wedges around the tartare. To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate. Carefully remove the ring, arrange the toast and lime wedges around the tartare. Recommended wines Try Akashi-Tai Junmai Daiginjo Sake | {
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"content": "Tuna tartare with chilli, ginger and sesame An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tuna_tartare_with_chilli_29432_16x9.jpg Trust Michel Roux Jr. to take you through making this fresh tuna tartare. Because the fish isn’t cooked make sure you get the freshest, best quality you can. You can also make this dish with bass, mackerel or salmon instead of tuna. It's best served chilled, not at room temperature. 480g/1lb 1oz tuna loin (preferably yellow fin, as fresh as possible)2 spring onions, thinly sliced1 medium-hot red chilli, finely chopped2.5cm/1in piece fresh root ginger, peeled and grated, or finely diced1 tbsp clear honey6 tbsp light soy sauce1 lime, juice only2 tbsp sesame oil2 tbsp sesame seeds, toasted4 slices ciabattafew sprigs fresh coriander, to garnish 480g/1lb 1oz tuna loin (preferably yellow fin, as fresh as possible) 2 spring onions, thinly sliced 1 medium-hot red chilli, finely chopped 2.5cm/1in piece fresh root ginger, peeled and grated, or finely diced 1 tbsp clear honey 6 tbsp light soy sauce 1 lime, juice only 2 tbsp sesame oil 2 tbsp sesame seeds, toasted 4 slices ciabatta few sprigs fresh coriander, to garnish Method Remove and discard any dark parts from the tuna. Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled.Add the spring onions, chilli and ginger to the tuna and mix well. In a separate bowl mix together the honey, soy sauce, lime juice, sesame oil and toasted sesame seeds.Toast the slices of ciabatta on a griddle pan. To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate. Carefully remove the ring, arrange the toast and lime wedges around the tartare. Remove and discard any dark parts from the tuna. Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled. Remove and discard any dark parts from the tuna. Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled. Add the spring onions, chilli and ginger to the tuna and mix well. Add the spring onions, chilli and ginger to the tuna and mix well. In a separate bowl mix together the honey, soy sauce, lime juice, sesame oil and toasted sesame seeds. In a separate bowl mix together the honey, soy sauce, lime juice, sesame oil and toasted sesame seeds. Toast the slices of ciabatta on a griddle pan. Toast the slices of ciabatta on a griddle pan. To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate. Carefully remove the ring, arrange the toast and lime wedges around the tartare. To serve, press the tuna tartare into a 7cm/3in chef’s ring on each serving plate. Carefully remove the ring, arrange the toast and lime wedges around the tartare. Recommended wines Try Akashi-Tai Junmai Daiginjo Sake"
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} | 3632a7c803b50a86a830e2179916c7111332c29d44ceeadeef581562a48ccc19 | Hearty party hotpot recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hearty_party_hotpot_93924_16x9.jpg This delicious casserole was inspired by Mr Slater Senior who used to cook a similar version every Christmas. This one’s full of winter veg and mushrooms, but it’s equally as tasty with a few bits of turkey or ham thrown in too. Each serving provides 268kcal, 6g protein, 38g carbohydrate (of which 18g sugars), 7g fat (of which 3g saturates), 10g fibre and 1.2g salt. 2 onions20g/1oz buttersprig rosemarypinch salt2 tsp juniper berries 1 carrot 1 parsnip½ swede4 tbsp Marsala wine2 tbsp plain flour150g/5½oz canned chestnuts2 bay leaves 400ml/14fl oz vegetable stockfreshly ground black pepper4 chestnut mushroomshandful dried porcini mushrooms1 tbsp wholegrain mustard1 tbsp redcurrant jelly1 pomegranate, seeds only, white pith removed 2 onions 20g/1oz butter sprig rosemary pinch salt 2 tsp juniper berries 1 carrot 1 parsnip ½ swede 4 tbsp Marsala wine 2 tbsp plain flour 150g/5½oz canned chestnuts 2 bay leaves 400ml/14fl oz vegetable stock freshly ground black pepper 4 chestnut mushrooms handful dried porcini mushrooms 1 tbsp wholegrain mustard 1 tbsp redcurrant jelly 1 pomegranate, seeds only, white pith removed Method Roughly chop the onions and slowly soften in a casserole with a little butter. Meanwhile pick a sprig of rosemary into a mortar and pestle with a pinch of salt and the juniper berries. Give them a good bashing then add to the onions.Now chop the carrot, swede and parsnip into hearty sized chunks, they are going to be the body of the stew, and add to the onions.To build the sauce, tip in a few glugs of whatever Christmas wines you have to hand, here I particularly like Marsala. Add a spoonful of flour and stir in allowing it to cook through and thicken the sauce. Add the chestnuts, bay leaf and stock, season with freshly ground black pepper, then leave to simmer for 15 minutes.Quarter the chestnut mushrooms; then add them to the pot along with a handful of dried porcini. This will give the stew a woody depth. Now for the finishing touches to the sauce add a spoonful of wholegrain mustard and redcurrant jelly, and let simmer for a further 20 minutes.Finally serve with a scattering of pomegranate seeds over each helping. Roughly chop the onions and slowly soften in a casserole with a little butter. Meanwhile pick a sprig of rosemary into a mortar and pestle with a pinch of salt and the juniper berries. Give them a good bashing then add to the onions. Roughly chop the onions and slowly soften in a casserole with a little butter. Meanwhile pick a sprig of rosemary into a mortar and pestle with a pinch of salt and the juniper berries. Give them a good bashing then add to the onions. Now chop the carrot, swede and parsnip into hearty sized chunks, they are going to be the body of the stew, and add to the onions. Now chop the carrot, swede and parsnip into hearty sized chunks, they are going to be the body of the stew, and add to the onions. To build the sauce, tip in a few glugs of whatever Christmas wines you have to hand, here I particularly like Marsala. Add a spoonful of flour and stir in allowing it to cook through and thicken the sauce. Add the chestnuts, bay leaf and stock, season with freshly ground black pepper, then leave to simmer for 15 minutes. To build the sauce, tip in a few glugs of whatever Christmas wines you have to hand, here I particularly like Marsala. Add a spoonful of flour and stir in allowing it to cook through and thicken the sauce. Add the chestnuts, bay leaf and stock, season with freshly ground black pepper, then leave to simmer for 15 minutes. Quarter the chestnut mushrooms; then add them to the pot along with a handful of dried porcini. This will give the stew a woody depth. Now for the finishing touches to the sauce add a spoonful of wholegrain mustard and redcurrant jelly, and let simmer for a further 20 minutes. Quarter the chestnut mushrooms; then add them to the pot along with a handful of dried porcini. This will give the stew a woody depth. Now for the finishing touches to the sauce add a spoonful of wholegrain mustard and redcurrant jelly, and let simmer for a further 20 minutes. Finally serve with a scattering of pomegranate seeds over each helping. Finally serve with a scattering of pomegranate seeds over each helping. | {
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"title": "Hearty party hotpot recipe",
"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/hearty_party_hotpot_93924_16x9.jpg This delicious casserole was inspired by Mr Slater Senior who used to cook a similar version every Christmas. This one’s full of winter veg and mushrooms, but it’s equally as tasty with a few bits of turkey or ham thrown in too. Each serving provides 268kcal, 6g protein, 38g carbohydrate (of which 18g sugars), 7g fat (of which 3g saturates), 10g fibre and 1.2g salt. 2 onions20g/1oz buttersprig rosemarypinch salt2 tsp juniper berries 1 carrot 1 parsnip½ swede4 tbsp Marsala wine2 tbsp plain flour150g/5½oz canned chestnuts2 bay leaves 400ml/14fl oz vegetable stockfreshly ground black pepper4 chestnut mushroomshandful dried porcini mushrooms1 tbsp wholegrain mustard1 tbsp redcurrant jelly1 pomegranate, seeds only, white pith removed 2 onions 20g/1oz butter sprig rosemary pinch salt 2 tsp juniper berries 1 carrot 1 parsnip ½ swede 4 tbsp Marsala wine 2 tbsp plain flour 150g/5½oz canned chestnuts 2 bay leaves 400ml/14fl oz vegetable stock freshly ground black pepper 4 chestnut mushrooms handful dried porcini mushrooms 1 tbsp wholegrain mustard 1 tbsp redcurrant jelly 1 pomegranate, seeds only, white pith removed Method Roughly chop the onions and slowly soften in a casserole with a little butter. Meanwhile pick a sprig of rosemary into a mortar and pestle with a pinch of salt and the juniper berries. Give them a good bashing then add to the onions.Now chop the carrot, swede and parsnip into hearty sized chunks, they are going to be the body of the stew, and add to the onions.To build the sauce, tip in a few glugs of whatever Christmas wines you have to hand, here I particularly like Marsala. Add a spoonful of flour and stir in allowing it to cook through and thicken the sauce. Add the chestnuts, bay leaf and stock, season with freshly ground black pepper, then leave to simmer for 15 minutes.Quarter the chestnut mushrooms; then add them to the pot along with a handful of dried porcini. This will give the stew a woody depth. Now for the finishing touches to the sauce add a spoonful of wholegrain mustard and redcurrant jelly, and let simmer for a further 20 minutes.Finally serve with a scattering of pomegranate seeds over each helping. Roughly chop the onions and slowly soften in a casserole with a little butter. Meanwhile pick a sprig of rosemary into a mortar and pestle with a pinch of salt and the juniper berries. Give them a good bashing then add to the onions. Roughly chop the onions and slowly soften in a casserole with a little butter. Meanwhile pick a sprig of rosemary into a mortar and pestle with a pinch of salt and the juniper berries. Give them a good bashing then add to the onions. Now chop the carrot, swede and parsnip into hearty sized chunks, they are going to be the body of the stew, and add to the onions. Now chop the carrot, swede and parsnip into hearty sized chunks, they are going to be the body of the stew, and add to the onions. To build the sauce, tip in a few glugs of whatever Christmas wines you have to hand, here I particularly like Marsala. Add a spoonful of flour and stir in allowing it to cook through and thicken the sauce. Add the chestnuts, bay leaf and stock, season with freshly ground black pepper, then leave to simmer for 15 minutes. To build the sauce, tip in a few glugs of whatever Christmas wines you have to hand, here I particularly like Marsala. Add a spoonful of flour and stir in allowing it to cook through and thicken the sauce. Add the chestnuts, bay leaf and stock, season with freshly ground black pepper, then leave to simmer for 15 minutes. Quarter the chestnut mushrooms; then add them to the pot along with a handful of dried porcini. This will give the stew a woody depth. Now for the finishing touches to the sauce add a spoonful of wholegrain mustard and redcurrant jelly, and let simmer for a further 20 minutes. Quarter the chestnut mushrooms; then add them to the pot along with a handful of dried porcini. This will give the stew a woody depth. Now for the finishing touches to the sauce add a spoonful of wholegrain mustard and redcurrant jelly, and let simmer for a further 20 minutes. Finally serve with a scattering of pomegranate seeds over each helping. Finally serve with a scattering of pomegranate seeds over each helping."
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} | baad2692ee20d4292ae5db639b912603d4113b33dcd68f5063367688431bbb57 | Roast loin of pork recipe
Preheat the oven to 210C/410F/Gas 7.Add the potatoes to a large pan of cold water, bring to the boil and simmer for about 15 minutes, or until almost cooked through. Drain and set aside to steam dry while you prepare the pork. Bring approximately 500ml/18fl oz of water to the boil. Place the pork joint on a trivet or cooling rack set over a heatproof bowl. Carefully ladle or pour the boiling hot water over the rind of the pork, it should visibly shrink back. Pat the skin dry. Season the joint all over with salt and pepper on the flesh side.Roughly chop the carrots, celery and onion into quarters and arrange in the bottom of a roasting tray. Drizzle over a little vegetable oil and place the pork on top of the vegetables. Roast in the hot oven for about 10 minutes, or until the pork is coloured on the outside. Reduce the temperature to 170C/325F/Gas 3 and continue cooking for approximately 40 minutes, or longer if you prefer your meat well done.For the roast potatoes, pour the vegetable oil into a roasting tray and place over a medium-high heat. Once smoking, add the cooked potatoes, along with all the small bits of broken off potato. Season with salt, then place the tray in the oven. After approximately 10 minutes, turn the potatoes. The potatoes should take about 40 minutes to cook, during this time you will have to turn them a couple of times.When the pork has cooked, remove it from the oven and carefully cut off the skin and fat in one piece. Wrap the meat tightly in a double layer of foil and leave on a plate in a warm place until ready to carve and eat.Place the skin on a small roasting tray and return to the oven for a further 10-15 minutes, or until it has become crisp and brittle. To make the gravy, place the roasting tray that the pork and vegetables were cooked in over a medium heat. Spoon off any excess fat and discard. Add the Calvados and scrape the bottom of the tin with a wooden spoon to remove as much of the caramelised, cooked bits as possible. Add the quince paste and pour in a splash of boiling water. Stir until the quince paste has dissolved.To remove the vegetables, strain the gravy through a sieve into a clean pan. Really squeeze the veg as the small fibres that pass through will help thicken the gravy. Keep your gravy warm until ready to serve, adding the resting juices from the pork meat just before serving.Unwrap the meat and carve a chop per person to serve with the potatoes and the gravy. Preheat the oven to 210C/410F/Gas 7. Preheat the oven to 210C/410F/Gas 7. Add the potatoes to a large pan of cold water, bring to the boil and simmer for about 15 minutes, or until almost cooked through. Drain and set aside to steam dry while you prepare the pork. Add the potatoes to a large pan of cold water, bring to the boil and simmer for about 15 minutes, or until almost cooked through. Drain and set aside to steam dry while you prepare the pork. Bring approximately 500ml/18fl oz of water to the boil. Place the pork joint on a trivet or cooling rack set over a heatproof bowl. Carefully ladle or pour the boiling hot water over the rind of the pork, it should visibly shrink back. Pat the skin dry. Season the joint all over with salt and pepper on the flesh side. Bring approximately 500ml/18fl oz of water to the boil. Place the pork joint on a trivet or cooling rack set over a heatproof bowl. Carefully ladle or pour the boiling hot water over the rind of the pork, it should visibly shrink back. Pat the skin dry. Season the joint all over with salt and pepper on the flesh side. Roughly chop the carrots, celery and onion into quarters and arrange in the bottom of a roasting tray. Drizzle over a little vegetable oil and place the pork on top of the vegetables. Roughly chop the carrots, celery and onion into quarters and arrange in the bottom of a roasting tray. Drizzle over a little vegetable oil and place the pork on top of the vegetables. Roast in the hot oven for about 10 minutes, or until the pork is coloured on the outside. Reduce the temperature to 170C/325F/Gas 3 and continue cooking for approximately 40 minutes, or longer if you prefer your meat well done. Roast in the hot oven for about 10 minutes, or until the pork is coloured on the outside. Reduce the temperature to 170C/325F/Gas 3 and continue cooking for approximately 40 minutes, or longer if you prefer your meat well done. For the roast potatoes, pour the vegetable oil into a roasting tray and place over a medium-high heat. Once smoking, add the cooked potatoes, along with all the small bits of broken off potato. Season with salt, then place the tray in the oven. After approximately 10 minutes, turn the potatoes. The potatoes should take about 40 minutes to cook, during this time you will have to turn them a couple of times. For the roast potatoes, pour the vegetable oil into a roasting tray and place over a medium-high heat. Once smoking, add the cooked potatoes, along with all the small bits of broken off potato. Season with salt, then place the tray in the oven. After approximately 10 minutes, turn the potatoes. The potatoes should take about 40 minutes to cook, during this time you will have to turn them a couple of times. When the pork has cooked, remove it from the oven and carefully cut off the skin and fat in one piece. Wrap the meat tightly in a double layer of foil and leave on a plate in a warm place until ready to carve and eat. When the pork has cooked, remove it from the oven and carefully cut off the skin and fat in one piece. Wrap the meat tightly in a double layer of foil and leave on a plate in a warm place until ready to carve and eat. Place the skin on a small roasting tray and return to the oven for a further 10-15 minutes, or until it has become crisp and brittle. Place the skin on a small roasting tray and return to the oven for a further 10-15 minutes, or until it has become crisp and brittle. To make the gravy, place the roasting tray that the pork and vegetables were cooked in over a medium heat. Spoon off any excess fat and discard. Add the Calvados and scrape the bottom of the tin with a wooden spoon to remove as much of the caramelised, cooked bits as possible. Add the quince paste and pour in a splash of boiling water. Stir until the quince paste has dissolved. To make the gravy, place the roasting tray that the pork and vegetables were cooked in over a medium heat. Spoon off any excess fat and discard. Add the Calvados and scrape the bottom of the tin with a wooden spoon to remove as much of the caramelised, cooked bits as possible. Add the quince paste and pour in a splash of boiling water. Stir until the quince paste has dissolved. To remove the vegetables, strain the gravy through a sieve into a clean pan. Really squeeze the veg as the small fibres that pass through will help thicken the gravy. Keep your gravy warm until ready to serve, adding the resting juices from the pork meat just before serving. To remove the vegetables, strain the gravy through a sieve into a clean pan. Really squeeze the veg as the small fibres that pass through will help thicken the gravy. Keep your gravy warm until ready to serve, adding the resting juices from the pork meat just before serving. Unwrap the meat and carve a chop per person to serve with the potatoes and the gravy. Unwrap the meat and carve a chop per person to serve with the potatoes and the gravy. | {
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"title": "Roast loin of pork recipe",
"content": "Preheat the oven to 210C/410F/Gas 7.Add the potatoes to a large pan of cold water, bring to the boil and simmer for about 15 minutes, or until almost cooked through. Drain and set aside to steam dry while you prepare the pork. Bring approximately 500ml/18fl oz of water to the boil. Place the pork joint on a trivet or cooling rack set over a heatproof bowl. Carefully ladle or pour the boiling hot water over the rind of the pork, it should visibly shrink back. Pat the skin dry. Season the joint all over with salt and pepper on the flesh side.Roughly chop the carrots, celery and onion into quarters and arrange in the bottom of a roasting tray. Drizzle over a little vegetable oil and place the pork on top of the vegetables. Roast in the hot oven for about 10 minutes, or until the pork is coloured on the outside. Reduce the temperature to 170C/325F/Gas 3 and continue cooking for approximately 40 minutes, or longer if you prefer your meat well done.For the roast potatoes, pour the vegetable oil into a roasting tray and place over a medium-high heat. Once smoking, add the cooked potatoes, along with all the small bits of broken off potato. Season with salt, then place the tray in the oven. After approximately 10 minutes, turn the potatoes. The potatoes should take about 40 minutes to cook, during this time you will have to turn them a couple of times.When the pork has cooked, remove it from the oven and carefully cut off the skin and fat in one piece. Wrap the meat tightly in a double layer of foil and leave on a plate in a warm place until ready to carve and eat.Place the skin on a small roasting tray and return to the oven for a further 10-15 minutes, or until it has become crisp and brittle. To make the gravy, place the roasting tray that the pork and vegetables were cooked in over a medium heat. Spoon off any excess fat and discard. Add the Calvados and scrape the bottom of the tin with a wooden spoon to remove as much of the caramelised, cooked bits as possible. Add the quince paste and pour in a splash of boiling water. Stir until the quince paste has dissolved.To remove the vegetables, strain the gravy through a sieve into a clean pan. Really squeeze the veg as the small fibres that pass through will help thicken the gravy. Keep your gravy warm until ready to serve, adding the resting juices from the pork meat just before serving.Unwrap the meat and carve a chop per person to serve with the potatoes and the gravy. Preheat the oven to 210C/410F/Gas 7. Preheat the oven to 210C/410F/Gas 7. Add the potatoes to a large pan of cold water, bring to the boil and simmer for about 15 minutes, or until almost cooked through. Drain and set aside to steam dry while you prepare the pork. Add the potatoes to a large pan of cold water, bring to the boil and simmer for about 15 minutes, or until almost cooked through. Drain and set aside to steam dry while you prepare the pork. Bring approximately 500ml/18fl oz of water to the boil. Place the pork joint on a trivet or cooling rack set over a heatproof bowl. Carefully ladle or pour the boiling hot water over the rind of the pork, it should visibly shrink back. Pat the skin dry. Season the joint all over with salt and pepper on the flesh side. Bring approximately 500ml/18fl oz of water to the boil. Place the pork joint on a trivet or cooling rack set over a heatproof bowl. Carefully ladle or pour the boiling hot water over the rind of the pork, it should visibly shrink back. Pat the skin dry. Season the joint all over with salt and pepper on the flesh side. Roughly chop the carrots, celery and onion into quarters and arrange in the bottom of a roasting tray. Drizzle over a little vegetable oil and place the pork on top of the vegetables. Roughly chop the carrots, celery and onion into quarters and arrange in the bottom of a roasting tray. Drizzle over a little vegetable oil and place the pork on top of the vegetables. Roast in the hot oven for about 10 minutes, or until the pork is coloured on the outside. Reduce the temperature to 170C/325F/Gas 3 and continue cooking for approximately 40 minutes, or longer if you prefer your meat well done. Roast in the hot oven for about 10 minutes, or until the pork is coloured on the outside. Reduce the temperature to 170C/325F/Gas 3 and continue cooking for approximately 40 minutes, or longer if you prefer your meat well done. For the roast potatoes, pour the vegetable oil into a roasting tray and place over a medium-high heat. Once smoking, add the cooked potatoes, along with all the small bits of broken off potato. Season with salt, then place the tray in the oven. After approximately 10 minutes, turn the potatoes. The potatoes should take about 40 minutes to cook, during this time you will have to turn them a couple of times. For the roast potatoes, pour the vegetable oil into a roasting tray and place over a medium-high heat. Once smoking, add the cooked potatoes, along with all the small bits of broken off potato. Season with salt, then place the tray in the oven. After approximately 10 minutes, turn the potatoes. The potatoes should take about 40 minutes to cook, during this time you will have to turn them a couple of times. When the pork has cooked, remove it from the oven and carefully cut off the skin and fat in one piece. Wrap the meat tightly in a double layer of foil and leave on a plate in a warm place until ready to carve and eat. When the pork has cooked, remove it from the oven and carefully cut off the skin and fat in one piece. Wrap the meat tightly in a double layer of foil and leave on a plate in a warm place until ready to carve and eat. Place the skin on a small roasting tray and return to the oven for a further 10-15 minutes, or until it has become crisp and brittle. Place the skin on a small roasting tray and return to the oven for a further 10-15 minutes, or until it has become crisp and brittle. To make the gravy, place the roasting tray that the pork and vegetables were cooked in over a medium heat. Spoon off any excess fat and discard. Add the Calvados and scrape the bottom of the tin with a wooden spoon to remove as much of the caramelised, cooked bits as possible. Add the quince paste and pour in a splash of boiling water. Stir until the quince paste has dissolved. To make the gravy, place the roasting tray that the pork and vegetables were cooked in over a medium heat. Spoon off any excess fat and discard. Add the Calvados and scrape the bottom of the tin with a wooden spoon to remove as much of the caramelised, cooked bits as possible. Add the quince paste and pour in a splash of boiling water. Stir until the quince paste has dissolved. To remove the vegetables, strain the gravy through a sieve into a clean pan. Really squeeze the veg as the small fibres that pass through will help thicken the gravy. Keep your gravy warm until ready to serve, adding the resting juices from the pork meat just before serving. To remove the vegetables, strain the gravy through a sieve into a clean pan. Really squeeze the veg as the small fibres that pass through will help thicken the gravy. Keep your gravy warm until ready to serve, adding the resting juices from the pork meat just before serving. Unwrap the meat and carve a chop per person to serve with the potatoes and the gravy. Unwrap the meat and carve a chop per person to serve with the potatoes and the gravy."
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} | ac13d20af0f52873ce602c5ccdd5596a7f203cf4a070e0ce747eeffe189c07a7 | Lime and ginger slaw recipe
An average of 5.0 out of 5 stars from 4 ratings This spicy slaw is a welcome addition to any summer barbecue. Serve with Thai-style prawns or sticky ribs. ½ Chinese cabbage, finely shredded½ red cabbage finely shredded1 red onion, peeled, finely chopped4 spring onions, trimmed, finely sliced at an angle3 pak choi, cut in half lengthways, finely sliced150g/5oz fresh beansprouts75g/3oz mangetout, julienned1 bunch fresh mint leaves1 bunch fresh coriander, leaves only75g/3oz Japanese pickled ginger (available from Asian supermarkets) ½ Chinese cabbage, finely shredded ½ red cabbage finely shredded 1 red onion, peeled, finely chopped 4 spring onions, trimmed, finely sliced at an angle 3 pak choi, cut in half lengthways, finely sliced 150g/5oz fresh beansprouts 75g/3oz mangetout, julienned 1 bunch fresh mint leaves 1 bunch fresh coriander, leaves only 75g/3oz Japanese pickled ginger (available from Asian supermarkets) 125ml/4½fl oz rice wine vinegar1 tsp sea salt flakes125ml/4½fl oz extra virgin olive oil2 limes, juice only2 tbsp sesame oil4 tbsp mirin1 tbsp finely grated fresh ginger 125ml/4½fl oz rice wine vinegar 1 tsp sea salt flakes 125ml/4½fl oz extra virgin olive oil 2 limes, juice only 2 tbsp sesame oil 4 tbsp mirin 1 tbsp finely grated fresh ginger Method For the slaw, mix together all the slaw ingredients in large bowl.For the dressing, whisk all of the dressing ingredients together until well combined. Drizzle over the slaw and mix until all the vegetables are well coated in the dressing. Serve. For the slaw, mix together all the slaw ingredients in large bowl. For the slaw, mix together all the slaw ingredients in large bowl. For the dressing, whisk all of the dressing ingredients together until well combined. Drizzle over the slaw and mix until all the vegetables are well coated in the dressing. Serve. For the dressing, whisk all of the dressing ingredients together until well combined. Drizzle over the slaw and mix until all the vegetables are well coated in the dressing. Serve. | {
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"title": "Lime and ginger slaw recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings This spicy slaw is a welcome addition to any summer barbecue. Serve with Thai-style prawns or sticky ribs. ½ Chinese cabbage, finely shredded½ red cabbage finely shredded1 red onion, peeled, finely chopped4 spring onions, trimmed, finely sliced at an angle3 pak choi, cut in half lengthways, finely sliced150g/5oz fresh beansprouts75g/3oz mangetout, julienned1 bunch fresh mint leaves1 bunch fresh coriander, leaves only75g/3oz Japanese pickled ginger (available from Asian supermarkets) ½ Chinese cabbage, finely shredded ½ red cabbage finely shredded 1 red onion, peeled, finely chopped 4 spring onions, trimmed, finely sliced at an angle 3 pak choi, cut in half lengthways, finely sliced 150g/5oz fresh beansprouts 75g/3oz mangetout, julienned 1 bunch fresh mint leaves 1 bunch fresh coriander, leaves only 75g/3oz Japanese pickled ginger (available from Asian supermarkets) 125ml/4½fl oz rice wine vinegar1 tsp sea salt flakes125ml/4½fl oz extra virgin olive oil2 limes, juice only2 tbsp sesame oil4 tbsp mirin1 tbsp finely grated fresh ginger 125ml/4½fl oz rice wine vinegar 1 tsp sea salt flakes 125ml/4½fl oz extra virgin olive oil 2 limes, juice only 2 tbsp sesame oil 4 tbsp mirin 1 tbsp finely grated fresh ginger Method For the slaw, mix together all the slaw ingredients in large bowl.For the dressing, whisk all of the dressing ingredients together until well combined. Drizzle over the slaw and mix until all the vegetables are well coated in the dressing. Serve. For the slaw, mix together all the slaw ingredients in large bowl. For the slaw, mix together all the slaw ingredients in large bowl. For the dressing, whisk all of the dressing ingredients together until well combined. Drizzle over the slaw and mix until all the vegetables are well coated in the dressing. Serve. For the dressing, whisk all of the dressing ingredients together until well combined. Drizzle over the slaw and mix until all the vegetables are well coated in the dressing. Serve."
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} | 5b7c0aa905941aa306d550cc0d0d2792d9c00798e96e7ba51e468b3d918f8efa | Niçoise tartlet recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nioise_tartlet_87838_16x9.jpg Take a salade Niçoise and mix it with puff pastry to make this filling take on a French classic. Matt Tebbutt finishes his tart with fried padron peppers on top. 400g/14oz puff pastry 1 tbsp harissa 1 lemon, juice only 2 tbsp mayonnaise 1 tbsp crème fraîche4 waxy potatoes, cooked and sliced 2 soft-boiled free-range eggs 150g tin great-quality tuna 1 handful pitted black olives, chopped 1 tbsp chopped fresh coriander 1 tbsp chopped fresh parsley 6 padron peppers, fried until crisp 400g/14oz puff pastry 1 tbsp harissa 1 lemon, juice only 2 tbsp mayonnaise 1 tbsp crème fraîche 4 waxy potatoes, cooked and sliced 2 soft-boiled free-range eggs 150g tin great-quality tuna 1 handful pitted black olives, chopped 1 tbsp chopped fresh coriander 1 tbsp chopped fresh parsley 6 padron peppers, fried until crisp 1 bunch fresh parsley100ml/3½fl oz olive oil 1 bunch fresh parsley 100ml/3½fl oz olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry into a round. Roll around the edge for height. Place on a baking tray. Prick the base with a fork, then tip in some baking beans in the middle and transfer to the oven. Bake for 20 minutes, then remove the baking beans and give it another 10 minutes (make sure the pastry doesn’t burn). To make the herb oil put the ingredients into a blender and blend until smoothMix the harissa with the lemon, mayo and crème fraiche, then spread all over the pastry base. Fill decoratively with the potatoes, eggs, tuna and olives. Add the fried peppers. Drizzle over the herb oil and serve. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry into a round. Roll around the edge for height. Place on a baking tray. Prick the base with a fork, then tip in some baking beans in the middle and transfer to the oven. Bake for 20 minutes, then remove the baking beans and give it another 10 minutes (make sure the pastry doesn’t burn). Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry into a round. Roll around the edge for height. Place on a baking tray. Prick the base with a fork, then tip in some baking beans in the middle and transfer to the oven. Bake for 20 minutes, then remove the baking beans and give it another 10 minutes (make sure the pastry doesn’t burn). To make the herb oil put the ingredients into a blender and blend until smooth To make the herb oil put the ingredients into a blender and blend until smooth Mix the harissa with the lemon, mayo and crème fraiche, then spread all over the pastry base. Fill decoratively with the potatoes, eggs, tuna and olives. Add the fried peppers. Drizzle over the herb oil and serve. Mix the harissa with the lemon, mayo and crème fraiche, then spread all over the pastry base. Fill decoratively with the potatoes, eggs, tuna and olives. Add the fried peppers. Drizzle over the herb oil and serve. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Niçoise tartlet 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/nioise_tartlet_87838_16x9.jpg Take a salade Niçoise and mix it with puff pastry to make this filling take on a French classic. Matt Tebbutt finishes his tart with fried padron peppers on top. 400g/14oz puff pastry 1 tbsp harissa 1 lemon, juice only 2 tbsp mayonnaise 1 tbsp crème fraîche4 waxy potatoes, cooked and sliced 2 soft-boiled free-range eggs 150g tin great-quality tuna 1 handful pitted black olives, chopped 1 tbsp chopped fresh coriander 1 tbsp chopped fresh parsley 6 padron peppers, fried until crisp 400g/14oz puff pastry 1 tbsp harissa 1 lemon, juice only 2 tbsp mayonnaise 1 tbsp crème fraîche 4 waxy potatoes, cooked and sliced 2 soft-boiled free-range eggs 150g tin great-quality tuna 1 handful pitted black olives, chopped 1 tbsp chopped fresh coriander 1 tbsp chopped fresh parsley 6 padron peppers, fried until crisp 1 bunch fresh parsley100ml/3½fl oz olive oil 1 bunch fresh parsley 100ml/3½fl oz olive oil Method Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry into a round. Roll around the edge for height. Place on a baking tray. Prick the base with a fork, then tip in some baking beans in the middle and transfer to the oven. Bake for 20 minutes, then remove the baking beans and give it another 10 minutes (make sure the pastry doesn’t burn). To make the herb oil put the ingredients into a blender and blend until smoothMix the harissa with the lemon, mayo and crème fraiche, then spread all over the pastry base. Fill decoratively with the potatoes, eggs, tuna and olives. Add the fried peppers. Drizzle over the herb oil and serve. Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry into a round. Roll around the edge for height. Place on a baking tray. Prick the base with a fork, then tip in some baking beans in the middle and transfer to the oven. Bake for 20 minutes, then remove the baking beans and give it another 10 minutes (make sure the pastry doesn’t burn). Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry into a round. Roll around the edge for height. Place on a baking tray. Prick the base with a fork, then tip in some baking beans in the middle and transfer to the oven. Bake for 20 minutes, then remove the baking beans and give it another 10 minutes (make sure the pastry doesn’t burn). To make the herb oil put the ingredients into a blender and blend until smooth To make the herb oil put the ingredients into a blender and blend until smooth Mix the harissa with the lemon, mayo and crème fraiche, then spread all over the pastry base. Fill decoratively with the potatoes, eggs, tuna and olives. Add the fried peppers. Drizzle over the herb oil and serve. Mix the harissa with the lemon, mayo and crème fraiche, then spread all over the pastry base. Fill decoratively with the potatoes, eggs, tuna and olives. Add the fried peppers. Drizzle over the herb oil and serve."
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} | 43cf0f8b3b5bfb253d9e15b33c2a4992b3849bc4d2f2fdabcb881146b61d31b0 | Butternut squash ravioli with sun-dried tomatoes recipe
Preheat the oven to 200C/400F/Gas 6.For the filling, place the butternut squash pieces into a large bowl, drizzle over two teaspoons of olive oil and stir to coat. Season, to taste, with a couple of pinches of salt and lots of freshly ground black pepper; stir again. Place the pieces of butternut squash into a roasting tray and roast in the oven for 18-20 minutes, or until tender.Meanwhile, add the onion slices to the bowl used to season the butternut squash. Drizzle over the remaining teaspoon of olive oil and stir to coat. Season, to taste, with salt and freshly ground black pepper.Once the butternut squash has roasted for 20 minutes, sprinkle over the onion slices and continue to roast for a further 10 minutes. Remove from the oven and set aside for five minutes, to cool.In a high-sided bowl, blend the warm vegetables to a thick, smooth purée using a hand-held blender. Set aside to cool for one hour. Once cooled, stir in the grated cheese and a little grated nutmeg. Season, to taste, with salt and freshly ground black pepper, then set aside until completely cool.Meanwhile, for the pasta, blend the flour and eggs in a food processor until the ingredients come together to form a dough. Continue to pulse for a further minute, removing the lid and turning the dough over every 15-20 seconds (CAUTION: keep hands well away from the sharp blade of the food processor).Turn the dough out onto a lightly floured surface and knead well for 10 minutes, pummelling and stretching the dough until it is smooth, stretchy and has a slight sheen.Divide the dough into four portions and wrap each in cling film. Chill in the fridge for 30 minutesWhen the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness (about the thickness of a penny), dusting the dough with a light coating of flour if it starts to stick. You need the surface area of the rolled-out dough to yield 12 discs, each 8.5cm/3½in in diameter.Using an 8.5cm/3½in cookie cutter, mark 12 circles in the sheet of pasta dough without cutting through the dough.Repeat the rolling-out process with the second portion of pasta dough. Set aside carefully.Divide the cooled filling mixture in half and place one heaped teaspoon into the centre of each marked pasta disc. Brush the dough surrounding the filling with a little cold water.Once all of the discs have been filled, lift the second sheet of pasta dough and drape it over the first, carefully smoothing the pasta around the filling using your fingertips to remove any air bubbles and stick the moistened sheets of pasta together.Dust a baking tray with a little flour. Use the same cookie cutter to cut out the 12 ravioli; place each on the prepared baking tray. Set aside until needed.Repeat the process with the remaining pasta and filling mixture to make 12 more ravioli..For the garnish, heat the olive oil in a small frying pan over a medium to high heat. Add the sage leaves and fry for 10-15 seconds, or until they look translucent. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.Return the pan to the heat and add the sun-dried tomatoes. Fry for 20-30 seconds, stirring well, until heated through. Remove from the heat and set aside on a separate plate.To cook the ravioli, half-fill a very large saucepan with cold water. Add one teaspoon of salt and bring to the boil. When the water is boiling, carefully lower the ravioli into it, in batches if necessary, using a slotted spoon. Boil for a few minutes, until the pasta is cooked to your liking. (You could make some extra ravioli to test the cooking time.)Carefully drain the ravioli in a colander and return to the saucepan. Stir in the sun-dried tomatoes and season, to taste, with salt and freshly ground black pepper.To serve, divide the ravioli among four warmed plates, spooning over any sun-dried tomatoes left in the saucepan. Garnish with the fried sage leaves and sprinkle over a little cheese. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the filling, place the butternut squash pieces into a large bowl, drizzle over two teaspoons of olive oil and stir to coat. Season, to taste, with a couple of pinches of salt and lots of freshly ground black pepper; stir again. Place the pieces of butternut squash into a roasting tray and roast in the oven for 18-20 minutes, or until tender. For the filling, place the butternut squash pieces into a large bowl, drizzle over two teaspoons of olive oil and stir to coat. Season, to taste, with a couple of pinches of salt and lots of freshly ground black pepper; stir again. Place the pieces of butternut squash into a roasting tray and roast in the oven for 18-20 minutes, or until tender. Meanwhile, add the onion slices to the bowl used to season the butternut squash. Drizzle over the remaining teaspoon of olive oil and stir to coat. Season, to taste, with salt and freshly ground black pepper. Meanwhile, add the onion slices to the bowl used to season the butternut squash. Drizzle over the remaining teaspoon of olive oil and stir to coat. Season, to taste, with salt and freshly ground black pepper. Once the butternut squash has roasted for 20 minutes, sprinkle over the onion slices and continue to roast for a further 10 minutes. Remove from the oven and set aside for five minutes, to cool. Once the butternut squash has roasted for 20 minutes, sprinkle over the onion slices and continue to roast for a further 10 minutes. Remove from the oven and set aside for five minutes, to cool. In a high-sided bowl, blend the warm vegetables to a thick, smooth purée using a hand-held blender. Set aside to cool for one hour. Once cooled, stir in the grated cheese and a little grated nutmeg. Season, to taste, with salt and freshly ground black pepper, then set aside until completely cool. In a high-sided bowl, blend the warm vegetables to a thick, smooth purée using a hand-held blender. Set aside to cool for one hour. Once cooled, stir in the grated cheese and a little grated nutmeg. Season, to taste, with salt and freshly ground black pepper, then set aside until completely cool. Meanwhile, for the pasta, blend the flour and eggs in a food processor until the ingredients come together to form a dough. Continue to pulse for a further minute, removing the lid and turning the dough over every 15-20 seconds (CAUTION: keep hands well away from the sharp blade of the food processor). Meanwhile, for the pasta, blend the flour and eggs in a food processor until the ingredients come together to form a dough. Continue to pulse for a further minute, removing the lid and turning the dough over every 15-20 seconds (CAUTION: keep hands well away from the sharp blade of the food processor). Turn the dough out onto a lightly floured surface and knead well for 10 minutes, pummelling and stretching the dough until it is smooth, stretchy and has a slight sheen. Turn the dough out onto a lightly floured surface and knead well for 10 minutes, pummelling and stretching the dough until it is smooth, stretchy and has a slight sheen. Divide the dough into four portions and wrap each in cling film. Chill in the fridge for 30 minutes Divide the dough into four portions and wrap each in cling film. Chill in the fridge for 30 minutes When the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness (about the thickness of a penny), dusting the dough with a light coating of flour if it starts to stick. You need the surface area of the rolled-out dough to yield 12 discs, each 8.5cm/3½in in diameter. When the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness (about the thickness of a penny), dusting the dough with a light coating of flour if it starts to stick. You need the surface area of the rolled-out dough to yield 12 discs, each 8.5cm/3½in in diameter. Using an 8.5cm/3½in cookie cutter, mark 12 circles in the sheet of pasta dough without cutting through the dough. Using an 8.5cm/3½in cookie cutter, mark 12 circles in the sheet of pasta dough without cutting through the dough. Repeat the rolling-out process with the second portion of pasta dough. Set aside carefully. Repeat the rolling-out process with the second portion of pasta dough. Set aside carefully. Divide the cooled filling mixture in half and place one heaped teaspoon into the centre of each marked pasta disc. Brush the dough surrounding the filling with a little cold water. Divide the cooled filling mixture in half and place one heaped teaspoon into the centre of each marked pasta disc. Brush the dough surrounding the filling with a little cold water. Once all of the discs have been filled, lift the second sheet of pasta dough and drape it over the first, carefully smoothing the pasta around the filling using your fingertips to remove any air bubbles and stick the moistened sheets of pasta together. Once all of the discs have been filled, lift the second sheet of pasta dough and drape it over the first, carefully smoothing the pasta around the filling using your fingertips to remove any air bubbles and stick the moistened sheets of pasta together. Dust a baking tray with a little flour. Use the same cookie cutter to cut out the 12 ravioli; place each on the prepared baking tray. Set aside until needed. Dust a baking tray with a little flour. Use the same cookie cutter to cut out the 12 ravioli; place each on the prepared baking tray. Set aside until needed. Repeat the process with the remaining pasta and filling mixture to make 12 more ravioli.. Repeat the process with the remaining pasta and filling mixture to make 12 more ravioli.. For the garnish, heat the olive oil in a small frying pan over a medium to high heat. Add the sage leaves and fry for 10-15 seconds, or until they look translucent. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. For the garnish, heat the olive oil in a small frying pan over a medium to high heat. Add the sage leaves and fry for 10-15 seconds, or until they look translucent. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Return the pan to the heat and add the sun-dried tomatoes. Fry for 20-30 seconds, stirring well, until heated through. Remove from the heat and set aside on a separate plate. Return the pan to the heat and add the sun-dried tomatoes. Fry for 20-30 seconds, stirring well, until heated through. Remove from the heat and set aside on a separate plate. To cook the ravioli, half-fill a very large saucepan with cold water. Add one teaspoon of salt and bring to the boil. When the water is boiling, carefully lower the ravioli into it, in batches if necessary, using a slotted spoon. Boil for a few minutes, until the pasta is cooked to your liking. (You could make some extra ravioli to test the cooking time.) To cook the ravioli, half-fill a very large saucepan with cold water. Add one teaspoon of salt and bring to the boil. When the water is boiling, carefully lower the ravioli into it, in batches if necessary, using a slotted spoon. Boil for a few minutes, until the pasta is cooked to your liking. (You could make some extra ravioli to test the cooking time.) Carefully drain the ravioli in a colander and return to the saucepan. Stir in the sun-dried tomatoes and season, to taste, with salt and freshly ground black pepper. Carefully drain the ravioli in a colander and return to the saucepan. Stir in the sun-dried tomatoes and season, to taste, with salt and freshly ground black pepper. To serve, divide the ravioli among four warmed plates, spooning over any sun-dried tomatoes left in the saucepan. Garnish with the fried sage leaves and sprinkle over a little cheese. To serve, divide the ravioli among four warmed plates, spooning over any sun-dried tomatoes left in the saucepan. Garnish with the fried sage leaves and sprinkle over a little cheese. | {
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"title": "Butternut squash ravioli with sun-dried tomatoes recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.For the filling, place the butternut squash pieces into a large bowl, drizzle over two teaspoons of olive oil and stir to coat. Season, to taste, with a couple of pinches of salt and lots of freshly ground black pepper; stir again. Place the pieces of butternut squash into a roasting tray and roast in the oven for 18-20 minutes, or until tender.Meanwhile, add the onion slices to the bowl used to season the butternut squash. Drizzle over the remaining teaspoon of olive oil and stir to coat. Season, to taste, with salt and freshly ground black pepper.Once the butternut squash has roasted for 20 minutes, sprinkle over the onion slices and continue to roast for a further 10 minutes. Remove from the oven and set aside for five minutes, to cool.In a high-sided bowl, blend the warm vegetables to a thick, smooth purée using a hand-held blender. Set aside to cool for one hour. Once cooled, stir in the grated cheese and a little grated nutmeg. Season, to taste, with salt and freshly ground black pepper, then set aside until completely cool.Meanwhile, for the pasta, blend the flour and eggs in a food processor until the ingredients come together to form a dough. Continue to pulse for a further minute, removing the lid and turning the dough over every 15-20 seconds (CAUTION: keep hands well away from the sharp blade of the food processor).Turn the dough out onto a lightly floured surface and knead well for 10 minutes, pummelling and stretching the dough until it is smooth, stretchy and has a slight sheen.Divide the dough into four portions and wrap each in cling film. Chill in the fridge for 30 minutesWhen the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness (about the thickness of a penny), dusting the dough with a light coating of flour if it starts to stick. You need the surface area of the rolled-out dough to yield 12 discs, each 8.5cm/3½in in diameter.Using an 8.5cm/3½in cookie cutter, mark 12 circles in the sheet of pasta dough without cutting through the dough.Repeat the rolling-out process with the second portion of pasta dough. Set aside carefully.Divide the cooled filling mixture in half and place one heaped teaspoon into the centre of each marked pasta disc. Brush the dough surrounding the filling with a little cold water.Once all of the discs have been filled, lift the second sheet of pasta dough and drape it over the first, carefully smoothing the pasta around the filling using your fingertips to remove any air bubbles and stick the moistened sheets of pasta together.Dust a baking tray with a little flour. Use the same cookie cutter to cut out the 12 ravioli; place each on the prepared baking tray. Set aside until needed.Repeat the process with the remaining pasta and filling mixture to make 12 more ravioli..For the garnish, heat the olive oil in a small frying pan over a medium to high heat. Add the sage leaves and fry for 10-15 seconds, or until they look translucent. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.Return the pan to the heat and add the sun-dried tomatoes. Fry for 20-30 seconds, stirring well, until heated through. Remove from the heat and set aside on a separate plate.To cook the ravioli, half-fill a very large saucepan with cold water. Add one teaspoon of salt and bring to the boil. When the water is boiling, carefully lower the ravioli into it, in batches if necessary, using a slotted spoon. Boil for a few minutes, until the pasta is cooked to your liking. (You could make some extra ravioli to test the cooking time.)Carefully drain the ravioli in a colander and return to the saucepan. Stir in the sun-dried tomatoes and season, to taste, with salt and freshly ground black pepper.To serve, divide the ravioli among four warmed plates, spooning over any sun-dried tomatoes left in the saucepan. Garnish with the fried sage leaves and sprinkle over a little cheese. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the filling, place the butternut squash pieces into a large bowl, drizzle over two teaspoons of olive oil and stir to coat. Season, to taste, with a couple of pinches of salt and lots of freshly ground black pepper; stir again. Place the pieces of butternut squash into a roasting tray and roast in the oven for 18-20 minutes, or until tender. For the filling, place the butternut squash pieces into a large bowl, drizzle over two teaspoons of olive oil and stir to coat. Season, to taste, with a couple of pinches of salt and lots of freshly ground black pepper; stir again. Place the pieces of butternut squash into a roasting tray and roast in the oven for 18-20 minutes, or until tender. Meanwhile, add the onion slices to the bowl used to season the butternut squash. Drizzle over the remaining teaspoon of olive oil and stir to coat. Season, to taste, with salt and freshly ground black pepper. Meanwhile, add the onion slices to the bowl used to season the butternut squash. Drizzle over the remaining teaspoon of olive oil and stir to coat. Season, to taste, with salt and freshly ground black pepper. Once the butternut squash has roasted for 20 minutes, sprinkle over the onion slices and continue to roast for a further 10 minutes. Remove from the oven and set aside for five minutes, to cool. Once the butternut squash has roasted for 20 minutes, sprinkle over the onion slices and continue to roast for a further 10 minutes. Remove from the oven and set aside for five minutes, to cool. In a high-sided bowl, blend the warm vegetables to a thick, smooth purée using a hand-held blender. Set aside to cool for one hour. Once cooled, stir in the grated cheese and a little grated nutmeg. Season, to taste, with salt and freshly ground black pepper, then set aside until completely cool. In a high-sided bowl, blend the warm vegetables to a thick, smooth purée using a hand-held blender. Set aside to cool for one hour. Once cooled, stir in the grated cheese and a little grated nutmeg. Season, to taste, with salt and freshly ground black pepper, then set aside until completely cool. Meanwhile, for the pasta, blend the flour and eggs in a food processor until the ingredients come together to form a dough. Continue to pulse for a further minute, removing the lid and turning the dough over every 15-20 seconds (CAUTION: keep hands well away from the sharp blade of the food processor). Meanwhile, for the pasta, blend the flour and eggs in a food processor until the ingredients come together to form a dough. Continue to pulse for a further minute, removing the lid and turning the dough over every 15-20 seconds (CAUTION: keep hands well away from the sharp blade of the food processor). Turn the dough out onto a lightly floured surface and knead well for 10 minutes, pummelling and stretching the dough until it is smooth, stretchy and has a slight sheen. Turn the dough out onto a lightly floured surface and knead well for 10 minutes, pummelling and stretching the dough until it is smooth, stretchy and has a slight sheen. Divide the dough into four portions and wrap each in cling film. Chill in the fridge for 30 minutes Divide the dough into four portions and wrap each in cling film. Chill in the fridge for 30 minutes When the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness (about the thickness of a penny), dusting the dough with a light coating of flour if it starts to stick. You need the surface area of the rolled-out dough to yield 12 discs, each 8.5cm/3½in in diameter. When the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness (about the thickness of a penny), dusting the dough with a light coating of flour if it starts to stick. You need the surface area of the rolled-out dough to yield 12 discs, each 8.5cm/3½in in diameter. Using an 8.5cm/3½in cookie cutter, mark 12 circles in the sheet of pasta dough without cutting through the dough. Using an 8.5cm/3½in cookie cutter, mark 12 circles in the sheet of pasta dough without cutting through the dough. Repeat the rolling-out process with the second portion of pasta dough. Set aside carefully. Repeat the rolling-out process with the second portion of pasta dough. Set aside carefully. Divide the cooled filling mixture in half and place one heaped teaspoon into the centre of each marked pasta disc. Brush the dough surrounding the filling with a little cold water. Divide the cooled filling mixture in half and place one heaped teaspoon into the centre of each marked pasta disc. Brush the dough surrounding the filling with a little cold water. Once all of the discs have been filled, lift the second sheet of pasta dough and drape it over the first, carefully smoothing the pasta around the filling using your fingertips to remove any air bubbles and stick the moistened sheets of pasta together. Once all of the discs have been filled, lift the second sheet of pasta dough and drape it over the first, carefully smoothing the pasta around the filling using your fingertips to remove any air bubbles and stick the moistened sheets of pasta together. Dust a baking tray with a little flour. Use the same cookie cutter to cut out the 12 ravioli; place each on the prepared baking tray. Set aside until needed. Dust a baking tray with a little flour. Use the same cookie cutter to cut out the 12 ravioli; place each on the prepared baking tray. Set aside until needed. Repeat the process with the remaining pasta and filling mixture to make 12 more ravioli.. Repeat the process with the remaining pasta and filling mixture to make 12 more ravioli.. For the garnish, heat the olive oil in a small frying pan over a medium to high heat. Add the sage leaves and fry for 10-15 seconds, or until they look translucent. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. For the garnish, heat the olive oil in a small frying pan over a medium to high heat. Add the sage leaves and fry for 10-15 seconds, or until they look translucent. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Return the pan to the heat and add the sun-dried tomatoes. Fry for 20-30 seconds, stirring well, until heated through. Remove from the heat and set aside on a separate plate. Return the pan to the heat and add the sun-dried tomatoes. Fry for 20-30 seconds, stirring well, until heated through. Remove from the heat and set aside on a separate plate. To cook the ravioli, half-fill a very large saucepan with cold water. Add one teaspoon of salt and bring to the boil. When the water is boiling, carefully lower the ravioli into it, in batches if necessary, using a slotted spoon. Boil for a few minutes, until the pasta is cooked to your liking. (You could make some extra ravioli to test the cooking time.) To cook the ravioli, half-fill a very large saucepan with cold water. Add one teaspoon of salt and bring to the boil. When the water is boiling, carefully lower the ravioli into it, in batches if necessary, using a slotted spoon. Boil for a few minutes, until the pasta is cooked to your liking. (You could make some extra ravioli to test the cooking time.) Carefully drain the ravioli in a colander and return to the saucepan. Stir in the sun-dried tomatoes and season, to taste, with salt and freshly ground black pepper. Carefully drain the ravioli in a colander and return to the saucepan. Stir in the sun-dried tomatoes and season, to taste, with salt and freshly ground black pepper. To serve, divide the ravioli among four warmed plates, spooning over any sun-dried tomatoes left in the saucepan. Garnish with the fried sage leaves and sprinkle over a little cheese. To serve, divide the ravioli among four warmed plates, spooning over any sun-dried tomatoes left in the saucepan. Garnish with the fried sage leaves and sprinkle over a little cheese."
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} | b37f4a7b25f381619fb2a6859623ed4dd97cd9e581eef78247662622670a2992 | Roast rib of beef with roast potatoes recipe
Roast rib of beef and bone marrow gravy with roast potatoes An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_rib_of_beef_bone_98290_16x9.jpg Rib of beef makes a show stopping roast. Especially when you add bone marrow gravy. 2.5kg/5lb 8oz well hung (28 days minimum) rib of beef on the bone (one large rib or two smaller ones), spine offrapeseed oil, to drizzle salt and freshly ground black pepper 2.5kg/5lb 8oz well hung (28 days minimum) rib of beef on the bone (one large rib or two smaller ones), spine off rapeseed oil, to drizzle salt and freshly ground black pepper 1 x 200g/7oz piece marrow bone, split in half and soaked in ice water overnight2 tbsp rapeseed oil3 large pieces oxtail (about 600g/1lb 5oz in total)2 onions, thinly sliced2 garlic cloves, thinly sliced2 bay leaves4 fresh thyme sprigs 300ml/10fl oz red wine700ml/1¼ pint fresh beef stockhandful dried porcini mushroom, soaked in boiling water2 tomatoes, chopped1 tbsp red wine vinegar1 tbsp Worcestershire sauce1 tbsp soft light brown sugar 1 x 200g/7oz piece marrow bone, split in half and soaked in ice water overnight 2 tbsp rapeseed oil 3 large pieces oxtail (about 600g/1lb 5oz in total) 2 onions, thinly sliced 2 garlic cloves, thinly sliced 2 bay leaves 4 fresh thyme sprigs 300ml/10fl oz red wine 700ml/1¼ pint fresh beef stock handful dried porcini mushroom, soaked in boiling water 2 tomatoes, chopped 1 tbsp red wine vinegar 1 tbsp Worcestershire sauce 1 tbsp soft light brown sugar 1.5kg/3lb 5oz Maris Piper potatoes, peeled and halved2 tbsp goose fat3 garlic cloves, smashed3 fresh thyme sprigs, leaves picked 1.5kg/3lb 5oz Maris Piper potatoes, peeled and halved 2 tbsp goose fat 3 garlic cloves, smashed 3 fresh thyme sprigs, leaves picked Method Preheat the oven to 110C/90C Fan/Gas ¼. Rub the beef with the rapeseed oil and season all over with salt and pepper.Heat a large frying pan over a high heat and brown the meat on all sides, rotating it regularly. Insert an ovenproof meat thermometer into the beef and place in a roasting tin. Roast in the oven for 4–5 hours – ensure the internal temperature is rising gradually. When the internal temperature reaches 55C the beef is ready.Meanwhile, to make the gravy, scoop the marrow from the bone with a teaspoon and dice. Keep in the fridge. Heat the oil in a flameproof casserole dish. Season the oxtail with salt and pepper and brown all over then remove and set aside. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Add the garlic and herbs and fry for a further 1–2 minutes. Return the oxtail to the pan add the red wine and simmer until it has reduced by half. Add the beef stock, mushrooms and their soaking liquid, tomatoes, vinegar, Worcestershire sauce and sugar. Bring to the boil and then reduce the heat. Cover with a lid and leave to simmer gently for 1½–2 hours, or until the oxtail is tender. Strain the gravy into a clean pan (you can keep the meat from the oxtail for another day). Remove any fat from the top and simmer until it has reduced to a light coating consistency. Whisk in the chilled bone marrow until melted then serve. While the beef is cooking, bring a saucepan of salted water to the boil and cook the potatoes for 5–6 minutes. Drain and bash them around in the pan to chuff up the edges. Season with salt.Take the beef out of the oven, cover with foil and a tea towel and leave to rest while you cook the potatoes. Turn the temperature up to 200C/180C Fan/Gas 6. Place the goose fat in a roasting tray and heat in the oven. Add the potatoes to the tray and roast for 50 minutes, turning occassionally. Add the garlic and thyme 20 minutes before the end of cooking.Serve the beef with the bone marrow gravy, roast potatoes and vegetables of your choice. Preheat the oven to 110C/90C Fan/Gas ¼. Preheat the oven to 110C/90C Fan/Gas ¼. Rub the beef with the rapeseed oil and season all over with salt and pepper. Rub the beef with the rapeseed oil and season all over with salt and pepper. Heat a large frying pan over a high heat and brown the meat on all sides, rotating it regularly. Heat a large frying pan over a high heat and brown the meat on all sides, rotating it regularly. Insert an ovenproof meat thermometer into the beef and place in a roasting tin. Roast in the oven for 4–5 hours – ensure the internal temperature is rising gradually. When the internal temperature reaches 55C the beef is ready. Insert an ovenproof meat thermometer into the beef and place in a roasting tin. Roast in the oven for 4–5 hours – ensure the internal temperature is rising gradually. When the internal temperature reaches 55C the beef is ready. Meanwhile, to make the gravy, scoop the marrow from the bone with a teaspoon and dice. Keep in the fridge. Meanwhile, to make the gravy, scoop the marrow from the bone with a teaspoon and dice. Keep in the fridge. Heat the oil in a flameproof casserole dish. Season the oxtail with salt and pepper and brown all over then remove and set aside. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Add the garlic and herbs and fry for a further 1–2 minutes. Heat the oil in a flameproof casserole dish. Season the oxtail with salt and pepper and brown all over then remove and set aside. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Add the garlic and herbs and fry for a further 1–2 minutes. Return the oxtail to the pan add the red wine and simmer until it has reduced by half. Add the beef stock, mushrooms and their soaking liquid, tomatoes, vinegar, Worcestershire sauce and sugar. Bring to the boil and then reduce the heat. Cover with a lid and leave to simmer gently for 1½–2 hours, or until the oxtail is tender. Return the oxtail to the pan add the red wine and simmer until it has reduced by half. Add the beef stock, mushrooms and their soaking liquid, tomatoes, vinegar, Worcestershire sauce and sugar. Bring to the boil and then reduce the heat. Cover with a lid and leave to simmer gently for 1½–2 hours, or until the oxtail is tender. Strain the gravy into a clean pan (you can keep the meat from the oxtail for another day). Remove any fat from the top and simmer until it has reduced to a light coating consistency. Whisk in the chilled bone marrow until melted then serve. Strain the gravy into a clean pan (you can keep the meat from the oxtail for another day). Remove any fat from the top and simmer until it has reduced to a light coating consistency. Whisk in the chilled bone marrow until melted then serve. While the beef is cooking, bring a saucepan of salted water to the boil and cook the potatoes for 5–6 minutes. Drain and bash them around in the pan to chuff up the edges. Season with salt. While the beef is cooking, bring a saucepan of salted water to the boil and cook the potatoes for 5–6 minutes. Drain and bash them around in the pan to chuff up the edges. Season with salt. Take the beef out of the oven, cover with foil and a tea towel and leave to rest while you cook the potatoes. Turn the temperature up to 200C/180C Fan/Gas 6. Take the beef out of the oven, cover with foil and a tea towel and leave to rest while you cook the potatoes. Turn the temperature up to 200C/180C Fan/Gas 6. Place the goose fat in a roasting tray and heat in the oven. Add the potatoes to the tray and roast for 50 minutes, turning occassionally. Add the garlic and thyme 20 minutes before the end of cooking. Place the goose fat in a roasting tray and heat in the oven. Add the potatoes to the tray and roast for 50 minutes, turning occassionally. Add the garlic and thyme 20 minutes before the end of cooking. Serve the beef with the bone marrow gravy, roast potatoes and vegetables of your choice. Serve the beef with the bone marrow gravy, roast potatoes and vegetables of your choice. | {
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"title": "Roast rib of beef with roast potatoes recipe",
"content": "Roast rib of beef and bone marrow gravy with roast potatoes An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_rib_of_beef_bone_98290_16x9.jpg Rib of beef makes a show stopping roast. Especially when you add bone marrow gravy. 2.5kg/5lb 8oz well hung (28 days minimum) rib of beef on the bone (one large rib or two smaller ones), spine offrapeseed oil, to drizzle salt and freshly ground black pepper 2.5kg/5lb 8oz well hung (28 days minimum) rib of beef on the bone (one large rib or two smaller ones), spine off rapeseed oil, to drizzle salt and freshly ground black pepper 1 x 200g/7oz piece marrow bone, split in half and soaked in ice water overnight2 tbsp rapeseed oil3 large pieces oxtail (about 600g/1lb 5oz in total)2 onions, thinly sliced2 garlic cloves, thinly sliced2 bay leaves4 fresh thyme sprigs 300ml/10fl oz red wine700ml/1¼ pint fresh beef stockhandful dried porcini mushroom, soaked in boiling water2 tomatoes, chopped1 tbsp red wine vinegar1 tbsp Worcestershire sauce1 tbsp soft light brown sugar 1 x 200g/7oz piece marrow bone, split in half and soaked in ice water overnight 2 tbsp rapeseed oil 3 large pieces oxtail (about 600g/1lb 5oz in total) 2 onions, thinly sliced 2 garlic cloves, thinly sliced 2 bay leaves 4 fresh thyme sprigs 300ml/10fl oz red wine 700ml/1¼ pint fresh beef stock handful dried porcini mushroom, soaked in boiling water 2 tomatoes, chopped 1 tbsp red wine vinegar 1 tbsp Worcestershire sauce 1 tbsp soft light brown sugar 1.5kg/3lb 5oz Maris Piper potatoes, peeled and halved2 tbsp goose fat3 garlic cloves, smashed3 fresh thyme sprigs, leaves picked 1.5kg/3lb 5oz Maris Piper potatoes, peeled and halved 2 tbsp goose fat 3 garlic cloves, smashed 3 fresh thyme sprigs, leaves picked Method Preheat the oven to 110C/90C Fan/Gas ¼. Rub the beef with the rapeseed oil and season all over with salt and pepper.Heat a large frying pan over a high heat and brown the meat on all sides, rotating it regularly. Insert an ovenproof meat thermometer into the beef and place in a roasting tin. Roast in the oven for 4–5 hours – ensure the internal temperature is rising gradually. When the internal temperature reaches 55C the beef is ready.Meanwhile, to make the gravy, scoop the marrow from the bone with a teaspoon and dice. Keep in the fridge. Heat the oil in a flameproof casserole dish. Season the oxtail with salt and pepper and brown all over then remove and set aside. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Add the garlic and herbs and fry for a further 1–2 minutes. Return the oxtail to the pan add the red wine and simmer until it has reduced by half. Add the beef stock, mushrooms and their soaking liquid, tomatoes, vinegar, Worcestershire sauce and sugar. Bring to the boil and then reduce the heat. Cover with a lid and leave to simmer gently for 1½–2 hours, or until the oxtail is tender. Strain the gravy into a clean pan (you can keep the meat from the oxtail for another day). Remove any fat from the top and simmer until it has reduced to a light coating consistency. Whisk in the chilled bone marrow until melted then serve. While the beef is cooking, bring a saucepan of salted water to the boil and cook the potatoes for 5–6 minutes. Drain and bash them around in the pan to chuff up the edges. Season with salt.Take the beef out of the oven, cover with foil and a tea towel and leave to rest while you cook the potatoes. Turn the temperature up to 200C/180C Fan/Gas 6. Place the goose fat in a roasting tray and heat in the oven. Add the potatoes to the tray and roast for 50 minutes, turning occassionally. Add the garlic and thyme 20 minutes before the end of cooking.Serve the beef with the bone marrow gravy, roast potatoes and vegetables of your choice. Preheat the oven to 110C/90C Fan/Gas ¼. Preheat the oven to 110C/90C Fan/Gas ¼. Rub the beef with the rapeseed oil and season all over with salt and pepper. Rub the beef with the rapeseed oil and season all over with salt and pepper. Heat a large frying pan over a high heat and brown the meat on all sides, rotating it regularly. Heat a large frying pan over a high heat and brown the meat on all sides, rotating it regularly. Insert an ovenproof meat thermometer into the beef and place in a roasting tin. Roast in the oven for 4–5 hours – ensure the internal temperature is rising gradually. When the internal temperature reaches 55C the beef is ready. Insert an ovenproof meat thermometer into the beef and place in a roasting tin. Roast in the oven for 4–5 hours – ensure the internal temperature is rising gradually. When the internal temperature reaches 55C the beef is ready. Meanwhile, to make the gravy, scoop the marrow from the bone with a teaspoon and dice. Keep in the fridge. Meanwhile, to make the gravy, scoop the marrow from the bone with a teaspoon and dice. Keep in the fridge. Heat the oil in a flameproof casserole dish. Season the oxtail with salt and pepper and brown all over then remove and set aside. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Add the garlic and herbs and fry for a further 1–2 minutes. Heat the oil in a flameproof casserole dish. Season the oxtail with salt and pepper and brown all over then remove and set aside. Add the onions to the same pan and fry for 10 minutes, or until softened and golden-brown. Add the garlic and herbs and fry for a further 1–2 minutes. Return the oxtail to the pan add the red wine and simmer until it has reduced by half. Add the beef stock, mushrooms and their soaking liquid, tomatoes, vinegar, Worcestershire sauce and sugar. Bring to the boil and then reduce the heat. Cover with a lid and leave to simmer gently for 1½–2 hours, or until the oxtail is tender. Return the oxtail to the pan add the red wine and simmer until it has reduced by half. Add the beef stock, mushrooms and their soaking liquid, tomatoes, vinegar, Worcestershire sauce and sugar. Bring to the boil and then reduce the heat. Cover with a lid and leave to simmer gently for 1½–2 hours, or until the oxtail is tender. Strain the gravy into a clean pan (you can keep the meat from the oxtail for another day). Remove any fat from the top and simmer until it has reduced to a light coating consistency. Whisk in the chilled bone marrow until melted then serve. Strain the gravy into a clean pan (you can keep the meat from the oxtail for another day). Remove any fat from the top and simmer until it has reduced to a light coating consistency. Whisk in the chilled bone marrow until melted then serve. While the beef is cooking, bring a saucepan of salted water to the boil and cook the potatoes for 5–6 minutes. Drain and bash them around in the pan to chuff up the edges. Season with salt. While the beef is cooking, bring a saucepan of salted water to the boil and cook the potatoes for 5–6 minutes. Drain and bash them around in the pan to chuff up the edges. Season with salt. Take the beef out of the oven, cover with foil and a tea towel and leave to rest while you cook the potatoes. Turn the temperature up to 200C/180C Fan/Gas 6. Take the beef out of the oven, cover with foil and a tea towel and leave to rest while you cook the potatoes. Turn the temperature up to 200C/180C Fan/Gas 6. Place the goose fat in a roasting tray and heat in the oven. Add the potatoes to the tray and roast for 50 minutes, turning occassionally. Add the garlic and thyme 20 minutes before the end of cooking. Place the goose fat in a roasting tray and heat in the oven. Add the potatoes to the tray and roast for 50 minutes, turning occassionally. Add the garlic and thyme 20 minutes before the end of cooking. Serve the beef with the bone marrow gravy, roast potatoes and vegetables of your choice. Serve the beef with the bone marrow gravy, roast potatoes and vegetables of your choice."
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} | f4b72ab13143676443dff8029cf40cd493403b6a8c0f78c202193a8e710f8968 | Lemon-and-herb stuffed shoulder of lamb recipe
For the lamb jus, first make some lamb stock. Put the lamb bones into a large saucepan with a little oil and fry over a medium to high heat for 8-10 minutes, until lightly browned all over. Add the onion, celery, carrot, thyme and bay leaf to the pan.Pour over the water and bring the mixture to the boil. Reduce the heat until the stock is simmering, then continue to simmer for 45 minutes, skimming the foam from the surface of the liquid at regular intervals.Remove the stock from the heat and strain through a fine sieve into a clean jug or bowl; set aside to cool. Once cooled, spoon off any fat that has risen to the surface of the liquid.While the stock is simmering, make the stuffing. Heat two tbsp of the oil in a large non-stick frying pan over a low to medium heat. Add the bread cubes, in batches if necessary, and fry for 3-4 minutes, or until golden-brown. Transfer the fried bread cubes to a large mixing bowl.Add the remaining oil to the frying pan and add the leek, onion and garlic. Fry for 2-3 minutes, stirring regularly, until softened but not browned. Transfer the vegetables to the bowl containing the bread.Stir the capers, lemon zest, mint and parsley into the bread and vegetables until well combined, then season, to taste, with salt and freshly ground black pepper. Set aside to cool.For the mint sauce, mix the chopped mint leaves and sugar in a small bowl, then crush using the back of a spoon for 1-2 minutes to extract the flavour from the mint. Stir in the white wine vinegar and a dash of olive oil until well combined. Set aside.For the lamb, place the lamb onto a chopping bard, skin-side down. Cover the lamb with a large sheet of cling film, then flatten the meat into a large, neat rectangle shape, about 3cm/1½in in thickness, using a rolling pin or meat mallet. Season all over with salt and freshly ground black pepper.With the longest sides of the lamb rectangle facing you, spoon the stuffing mixture horizontally across the middle of the lamb rectangle (from one short side to the other). Wrap the two long sides of the lamb rectangle around the stuffing to fully enclose it. Truss the lamb securely at 3cm/1½in intervals in several places using cooking string. (Tie the two ends first, then the middle, then fill in the gaps. That way the stuffing doesn't get squeezed out.)Weigh the trussed lamb joint and make a note of the weight, then place the lamb into a roasting tin. (At this stage, the lamb can be chilled for several hours; remove from the fridge and bring back to room temperature before roasting.)For the boulangère potatoes, heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and thyme sprigs and fry, stirring occasionally, for 8-10 minutes, until the onion has softened and browned slightly. Add the garlic and continue to fry for 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.Grease a 20cm x 30cm/8in x 12in roasting tin or ovenproof dish with a little oil.Arrange a layer of potato slices to cover the base of the dish. Sprinkle over one-third of the fried onions. Continue layering the potato slices and onion mixture, ending with a layer of potatoes. Pour over the stock until it just reaches the top layer of potatoes. Season again with freshly ground black pepper and garnish with a few sprigs of thyme.To cook the lamb and potatoes, preheat the oven to 200C/400F/Gas 6. Rub the trussed lamb joint all over with the oil and season well with salt and freshly ground black pepper. Roast the lamb in the centre of the oven, and the potatoes at the bottom of the oven. For the lamb, allow 20 minutes of cooking time per 500g/1lb 2oz of weight. (The full cooking time should be approximately 1hour 20minutes).When the lamb has cooked to your liking, remove from the oven and set aside on a chopping board. Cover with a piece of aluminium foil and a couple of clean tea towels to keep warm, then set aside to rest. Reserve the roasting tray.Meanwhile, continue cooking the potatoes at the top of the oven for a further 10-15 minutes, or until browned on top.To make the lamb jus, spoon as much fat as possible from the top of the juices left in the roasting tray, then place the tray over a medium heat and whisk the flour into the juices. Cook for 10-15 seconds.Gradually add 300ml/10½fl oz of the reserved lamb stock to the flour mixture, whisking after each addition until the mixture is smooth and well combined.Stir in the redcurrant jelly and the mint sprig and bring the mixture to a gentle simmer. Continue to simmer for 10 minutes, stirring occasionally, then season, to taste. Stir in any juices released from the resting meat, then strain the jus into a warmed jug.To serve, trim the ends off the roast lamb parcel, then remove the string. Carve the stuffed lamb shoulder into thick slices. Spoon a portion of boulangère potatoes into the centre of each of six warmed plates. Place a few slices of stuffed lamb alongside each and drizzle over the lamb jus and a little mint sauce. Garnish with a few small whole mint leaves. For the lamb jus, first make some lamb stock. Put the lamb bones into a large saucepan with a little oil and fry over a medium to high heat for 8-10 minutes, until lightly browned all over. Add the onion, celery, carrot, thyme and bay leaf to the pan. For the lamb jus, first make some lamb stock. Put the lamb bones into a large saucepan with a little oil and fry over a medium to high heat for 8-10 minutes, until lightly browned all over. Add the onion, celery, carrot, thyme and bay leaf to the pan. Pour over the water and bring the mixture to the boil. Reduce the heat until the stock is simmering, then continue to simmer for 45 minutes, skimming the foam from the surface of the liquid at regular intervals. Pour over the water and bring the mixture to the boil. Reduce the heat until the stock is simmering, then continue to simmer for 45 minutes, skimming the foam from the surface of the liquid at regular intervals. Remove the stock from the heat and strain through a fine sieve into a clean jug or bowl; set aside to cool. Once cooled, spoon off any fat that has risen to the surface of the liquid. Remove the stock from the heat and strain through a fine sieve into a clean jug or bowl; set aside to cool. Once cooled, spoon off any fat that has risen to the surface of the liquid. While the stock is simmering, make the stuffing. Heat two tbsp of the oil in a large non-stick frying pan over a low to medium heat. Add the bread cubes, in batches if necessary, and fry for 3-4 minutes, or until golden-brown. Transfer the fried bread cubes to a large mixing bowl. While the stock is simmering, make the stuffing. Heat two tbsp of the oil in a large non-stick frying pan over a low to medium heat. Add the bread cubes, in batches if necessary, and fry for 3-4 minutes, or until golden-brown. Transfer the fried bread cubes to a large mixing bowl. Add the remaining oil to the frying pan and add the leek, onion and garlic. Fry for 2-3 minutes, stirring regularly, until softened but not browned. Transfer the vegetables to the bowl containing the bread. Add the remaining oil to the frying pan and add the leek, onion and garlic. Fry for 2-3 minutes, stirring regularly, until softened but not browned. Transfer the vegetables to the bowl containing the bread. Stir the capers, lemon zest, mint and parsley into the bread and vegetables until well combined, then season, to taste, with salt and freshly ground black pepper. Set aside to cool. Stir the capers, lemon zest, mint and parsley into the bread and vegetables until well combined, then season, to taste, with salt and freshly ground black pepper. Set aside to cool. For the mint sauce, mix the chopped mint leaves and sugar in a small bowl, then crush using the back of a spoon for 1-2 minutes to extract the flavour from the mint. Stir in the white wine vinegar and a dash of olive oil until well combined. Set aside. For the mint sauce, mix the chopped mint leaves and sugar in a small bowl, then crush using the back of a spoon for 1-2 minutes to extract the flavour from the mint. Stir in the white wine vinegar and a dash of olive oil until well combined. Set aside. For the lamb, place the lamb onto a chopping bard, skin-side down. Cover the lamb with a large sheet of cling film, then flatten the meat into a large, neat rectangle shape, about 3cm/1½in in thickness, using a rolling pin or meat mallet. Season all over with salt and freshly ground black pepper. For the lamb, place the lamb onto a chopping bard, skin-side down. Cover the lamb with a large sheet of cling film, then flatten the meat into a large, neat rectangle shape, about 3cm/1½in in thickness, using a rolling pin or meat mallet. Season all over with salt and freshly ground black pepper. With the longest sides of the lamb rectangle facing you, spoon the stuffing mixture horizontally across the middle of the lamb rectangle (from one short side to the other). Wrap the two long sides of the lamb rectangle around the stuffing to fully enclose it. Truss the lamb securely at 3cm/1½in intervals in several places using cooking string. (Tie the two ends first, then the middle, then fill in the gaps. That way the stuffing doesn't get squeezed out.) With the longest sides of the lamb rectangle facing you, spoon the stuffing mixture horizontally across the middle of the lamb rectangle (from one short side to the other). Wrap the two long sides of the lamb rectangle around the stuffing to fully enclose it. Truss the lamb securely at 3cm/1½in intervals in several places using cooking string. (Tie the two ends first, then the middle, then fill in the gaps. That way the stuffing doesn't get squeezed out.) Weigh the trussed lamb joint and make a note of the weight, then place the lamb into a roasting tin. (At this stage, the lamb can be chilled for several hours; remove from the fridge and bring back to room temperature before roasting.) Weigh the trussed lamb joint and make a note of the weight, then place the lamb into a roasting tin. (At this stage, the lamb can be chilled for several hours; remove from the fridge and bring back to room temperature before roasting.) For the boulangère potatoes, heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and thyme sprigs and fry, stirring occasionally, for 8-10 minutes, until the onion has softened and browned slightly. Add the garlic and continue to fry for 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. For the boulangère potatoes, heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and thyme sprigs and fry, stirring occasionally, for 8-10 minutes, until the onion has softened and browned slightly. Add the garlic and continue to fry for 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. Grease a 20cm x 30cm/8in x 12in roasting tin or ovenproof dish with a little oil. Grease a 20cm x 30cm/8in x 12in roasting tin or ovenproof dish with a little oil. Arrange a layer of potato slices to cover the base of the dish. Sprinkle over one-third of the fried onions. Continue layering the potato slices and onion mixture, ending with a layer of potatoes. Arrange a layer of potato slices to cover the base of the dish. Sprinkle over one-third of the fried onions. Continue layering the potato slices and onion mixture, ending with a layer of potatoes. Pour over the stock until it just reaches the top layer of potatoes. Season again with freshly ground black pepper and garnish with a few sprigs of thyme. Pour over the stock until it just reaches the top layer of potatoes. Season again with freshly ground black pepper and garnish with a few sprigs of thyme. To cook the lamb and potatoes, preheat the oven to 200C/400F/Gas 6. Rub the trussed lamb joint all over with the oil and season well with salt and freshly ground black pepper. Roast the lamb in the centre of the oven, and the potatoes at the bottom of the oven. For the lamb, allow 20 minutes of cooking time per 500g/1lb 2oz of weight. (The full cooking time should be approximately 1hour 20minutes). To cook the lamb and potatoes, preheat the oven to 200C/400F/Gas 6. Rub the trussed lamb joint all over with the oil and season well with salt and freshly ground black pepper. Roast the lamb in the centre of the oven, and the potatoes at the bottom of the oven. For the lamb, allow 20 minutes of cooking time per 500g/1lb 2oz of weight. (The full cooking time should be approximately 1hour 20minutes). When the lamb has cooked to your liking, remove from the oven and set aside on a chopping board. Cover with a piece of aluminium foil and a couple of clean tea towels to keep warm, then set aside to rest. Reserve the roasting tray. When the lamb has cooked to your liking, remove from the oven and set aside on a chopping board. Cover with a piece of aluminium foil and a couple of clean tea towels to keep warm, then set aside to rest. Reserve the roasting tray. Meanwhile, continue cooking the potatoes at the top of the oven for a further 10-15 minutes, or until browned on top. Meanwhile, continue cooking the potatoes at the top of the oven for a further 10-15 minutes, or until browned on top. To make the lamb jus, spoon as much fat as possible from the top of the juices left in the roasting tray, then place the tray over a medium heat and whisk the flour into the juices. Cook for 10-15 seconds. To make the lamb jus, spoon as much fat as possible from the top of the juices left in the roasting tray, then place the tray over a medium heat and whisk the flour into the juices. Cook for 10-15 seconds. Gradually add 300ml/10½fl oz of the reserved lamb stock to the flour mixture, whisking after each addition until the mixture is smooth and well combined. Gradually add 300ml/10½fl oz of the reserved lamb stock to the flour mixture, whisking after each addition until the mixture is smooth and well combined. Stir in the redcurrant jelly and the mint sprig and bring the mixture to a gentle simmer. Continue to simmer for 10 minutes, stirring occasionally, then season, to taste. Stir in any juices released from the resting meat, then strain the jus into a warmed jug. Stir in the redcurrant jelly and the mint sprig and bring the mixture to a gentle simmer. Continue to simmer for 10 minutes, stirring occasionally, then season, to taste. Stir in any juices released from the resting meat, then strain the jus into a warmed jug. To serve, trim the ends off the roast lamb parcel, then remove the string. Carve the stuffed lamb shoulder into thick slices. Spoon a portion of boulangère potatoes into the centre of each of six warmed plates. Place a few slices of stuffed lamb alongside each and drizzle over the lamb jus and a little mint sauce. Garnish with a few small whole mint leaves. To serve, trim the ends off the roast lamb parcel, then remove the string. Carve the stuffed lamb shoulder into thick slices. Spoon a portion of boulangère potatoes into the centre of each of six warmed plates. Place a few slices of stuffed lamb alongside each and drizzle over the lamb jus and a little mint sauce. Garnish with a few small whole mint leaves. | {
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"title": "Lemon-and-herb stuffed shoulder of lamb recipe",
"content": "For the lamb jus, first make some lamb stock. Put the lamb bones into a large saucepan with a little oil and fry over a medium to high heat for 8-10 minutes, until lightly browned all over. Add the onion, celery, carrot, thyme and bay leaf to the pan.Pour over the water and bring the mixture to the boil. Reduce the heat until the stock is simmering, then continue to simmer for 45 minutes, skimming the foam from the surface of the liquid at regular intervals.Remove the stock from the heat and strain through a fine sieve into a clean jug or bowl; set aside to cool. Once cooled, spoon off any fat that has risen to the surface of the liquid.While the stock is simmering, make the stuffing. Heat two tbsp of the oil in a large non-stick frying pan over a low to medium heat. Add the bread cubes, in batches if necessary, and fry for 3-4 minutes, or until golden-brown. Transfer the fried bread cubes to a large mixing bowl.Add the remaining oil to the frying pan and add the leek, onion and garlic. Fry for 2-3 minutes, stirring regularly, until softened but not browned. Transfer the vegetables to the bowl containing the bread.Stir the capers, lemon zest, mint and parsley into the bread and vegetables until well combined, then season, to taste, with salt and freshly ground black pepper. Set aside to cool.For the mint sauce, mix the chopped mint leaves and sugar in a small bowl, then crush using the back of a spoon for 1-2 minutes to extract the flavour from the mint. Stir in the white wine vinegar and a dash of olive oil until well combined. Set aside.For the lamb, place the lamb onto a chopping bard, skin-side down. Cover the lamb with a large sheet of cling film, then flatten the meat into a large, neat rectangle shape, about 3cm/1½in in thickness, using a rolling pin or meat mallet. Season all over with salt and freshly ground black pepper.With the longest sides of the lamb rectangle facing you, spoon the stuffing mixture horizontally across the middle of the lamb rectangle (from one short side to the other). Wrap the two long sides of the lamb rectangle around the stuffing to fully enclose it. Truss the lamb securely at 3cm/1½in intervals in several places using cooking string. (Tie the two ends first, then the middle, then fill in the gaps. That way the stuffing doesn't get squeezed out.)Weigh the trussed lamb joint and make a note of the weight, then place the lamb into a roasting tin. (At this stage, the lamb can be chilled for several hours; remove from the fridge and bring back to room temperature before roasting.)For the boulangère potatoes, heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and thyme sprigs and fry, stirring occasionally, for 8-10 minutes, until the onion has softened and browned slightly. Add the garlic and continue to fry for 2-3 minutes, then season, to taste, with salt and freshly ground black pepper.Grease a 20cm x 30cm/8in x 12in roasting tin or ovenproof dish with a little oil.Arrange a layer of potato slices to cover the base of the dish. Sprinkle over one-third of the fried onions. Continue layering the potato slices and onion mixture, ending with a layer of potatoes. Pour over the stock until it just reaches the top layer of potatoes. Season again with freshly ground black pepper and garnish with a few sprigs of thyme.To cook the lamb and potatoes, preheat the oven to 200C/400F/Gas 6. Rub the trussed lamb joint all over with the oil and season well with salt and freshly ground black pepper. Roast the lamb in the centre of the oven, and the potatoes at the bottom of the oven. For the lamb, allow 20 minutes of cooking time per 500g/1lb 2oz of weight. (The full cooking time should be approximately 1hour 20minutes).When the lamb has cooked to your liking, remove from the oven and set aside on a chopping board. Cover with a piece of aluminium foil and a couple of clean tea towels to keep warm, then set aside to rest. Reserve the roasting tray.Meanwhile, continue cooking the potatoes at the top of the oven for a further 10-15 minutes, or until browned on top.To make the lamb jus, spoon as much fat as possible from the top of the juices left in the roasting tray, then place the tray over a medium heat and whisk the flour into the juices. Cook for 10-15 seconds.Gradually add 300ml/10½fl oz of the reserved lamb stock to the flour mixture, whisking after each addition until the mixture is smooth and well combined.Stir in the redcurrant jelly and the mint sprig and bring the mixture to a gentle simmer. Continue to simmer for 10 minutes, stirring occasionally, then season, to taste. Stir in any juices released from the resting meat, then strain the jus into a warmed jug.To serve, trim the ends off the roast lamb parcel, then remove the string. Carve the stuffed lamb shoulder into thick slices. Spoon a portion of boulangère potatoes into the centre of each of six warmed plates. Place a few slices of stuffed lamb alongside each and drizzle over the lamb jus and a little mint sauce. Garnish with a few small whole mint leaves. For the lamb jus, first make some lamb stock. Put the lamb bones into a large saucepan with a little oil and fry over a medium to high heat for 8-10 minutes, until lightly browned all over. Add the onion, celery, carrot, thyme and bay leaf to the pan. For the lamb jus, first make some lamb stock. Put the lamb bones into a large saucepan with a little oil and fry over a medium to high heat for 8-10 minutes, until lightly browned all over. Add the onion, celery, carrot, thyme and bay leaf to the pan. Pour over the water and bring the mixture to the boil. Reduce the heat until the stock is simmering, then continue to simmer for 45 minutes, skimming the foam from the surface of the liquid at regular intervals. Pour over the water and bring the mixture to the boil. Reduce the heat until the stock is simmering, then continue to simmer for 45 minutes, skimming the foam from the surface of the liquid at regular intervals. Remove the stock from the heat and strain through a fine sieve into a clean jug or bowl; set aside to cool. Once cooled, spoon off any fat that has risen to the surface of the liquid. Remove the stock from the heat and strain through a fine sieve into a clean jug or bowl; set aside to cool. Once cooled, spoon off any fat that has risen to the surface of the liquid. While the stock is simmering, make the stuffing. Heat two tbsp of the oil in a large non-stick frying pan over a low to medium heat. Add the bread cubes, in batches if necessary, and fry for 3-4 minutes, or until golden-brown. Transfer the fried bread cubes to a large mixing bowl. While the stock is simmering, make the stuffing. Heat two tbsp of the oil in a large non-stick frying pan over a low to medium heat. Add the bread cubes, in batches if necessary, and fry for 3-4 minutes, or until golden-brown. Transfer the fried bread cubes to a large mixing bowl. Add the remaining oil to the frying pan and add the leek, onion and garlic. Fry for 2-3 minutes, stirring regularly, until softened but not browned. Transfer the vegetables to the bowl containing the bread. Add the remaining oil to the frying pan and add the leek, onion and garlic. Fry for 2-3 minutes, stirring regularly, until softened but not browned. Transfer the vegetables to the bowl containing the bread. Stir the capers, lemon zest, mint and parsley into the bread and vegetables until well combined, then season, to taste, with salt and freshly ground black pepper. Set aside to cool. Stir the capers, lemon zest, mint and parsley into the bread and vegetables until well combined, then season, to taste, with salt and freshly ground black pepper. Set aside to cool. For the mint sauce, mix the chopped mint leaves and sugar in a small bowl, then crush using the back of a spoon for 1-2 minutes to extract the flavour from the mint. Stir in the white wine vinegar and a dash of olive oil until well combined. Set aside. For the mint sauce, mix the chopped mint leaves and sugar in a small bowl, then crush using the back of a spoon for 1-2 minutes to extract the flavour from the mint. Stir in the white wine vinegar and a dash of olive oil until well combined. Set aside. For the lamb, place the lamb onto a chopping bard, skin-side down. Cover the lamb with a large sheet of cling film, then flatten the meat into a large, neat rectangle shape, about 3cm/1½in in thickness, using a rolling pin or meat mallet. Season all over with salt and freshly ground black pepper. For the lamb, place the lamb onto a chopping bard, skin-side down. Cover the lamb with a large sheet of cling film, then flatten the meat into a large, neat rectangle shape, about 3cm/1½in in thickness, using a rolling pin or meat mallet. Season all over with salt and freshly ground black pepper. With the longest sides of the lamb rectangle facing you, spoon the stuffing mixture horizontally across the middle of the lamb rectangle (from one short side to the other). Wrap the two long sides of the lamb rectangle around the stuffing to fully enclose it. Truss the lamb securely at 3cm/1½in intervals in several places using cooking string. (Tie the two ends first, then the middle, then fill in the gaps. That way the stuffing doesn't get squeezed out.) With the longest sides of the lamb rectangle facing you, spoon the stuffing mixture horizontally across the middle of the lamb rectangle (from one short side to the other). Wrap the two long sides of the lamb rectangle around the stuffing to fully enclose it. Truss the lamb securely at 3cm/1½in intervals in several places using cooking string. (Tie the two ends first, then the middle, then fill in the gaps. That way the stuffing doesn't get squeezed out.) Weigh the trussed lamb joint and make a note of the weight, then place the lamb into a roasting tin. (At this stage, the lamb can be chilled for several hours; remove from the fridge and bring back to room temperature before roasting.) Weigh the trussed lamb joint and make a note of the weight, then place the lamb into a roasting tin. (At this stage, the lamb can be chilled for several hours; remove from the fridge and bring back to room temperature before roasting.) For the boulangère potatoes, heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and thyme sprigs and fry, stirring occasionally, for 8-10 minutes, until the onion has softened and browned slightly. Add the garlic and continue to fry for 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. For the boulangère potatoes, heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and thyme sprigs and fry, stirring occasionally, for 8-10 minutes, until the onion has softened and browned slightly. Add the garlic and continue to fry for 2-3 minutes, then season, to taste, with salt and freshly ground black pepper. Grease a 20cm x 30cm/8in x 12in roasting tin or ovenproof dish with a little oil. Grease a 20cm x 30cm/8in x 12in roasting tin or ovenproof dish with a little oil. Arrange a layer of potato slices to cover the base of the dish. Sprinkle over one-third of the fried onions. Continue layering the potato slices and onion mixture, ending with a layer of potatoes. Arrange a layer of potato slices to cover the base of the dish. Sprinkle over one-third of the fried onions. Continue layering the potato slices and onion mixture, ending with a layer of potatoes. Pour over the stock until it just reaches the top layer of potatoes. Season again with freshly ground black pepper and garnish with a few sprigs of thyme. Pour over the stock until it just reaches the top layer of potatoes. Season again with freshly ground black pepper and garnish with a few sprigs of thyme. To cook the lamb and potatoes, preheat the oven to 200C/400F/Gas 6. Rub the trussed lamb joint all over with the oil and season well with salt and freshly ground black pepper. Roast the lamb in the centre of the oven, and the potatoes at the bottom of the oven. For the lamb, allow 20 minutes of cooking time per 500g/1lb 2oz of weight. (The full cooking time should be approximately 1hour 20minutes). To cook the lamb and potatoes, preheat the oven to 200C/400F/Gas 6. Rub the trussed lamb joint all over with the oil and season well with salt and freshly ground black pepper. Roast the lamb in the centre of the oven, and the potatoes at the bottom of the oven. For the lamb, allow 20 minutes of cooking time per 500g/1lb 2oz of weight. (The full cooking time should be approximately 1hour 20minutes). When the lamb has cooked to your liking, remove from the oven and set aside on a chopping board. Cover with a piece of aluminium foil and a couple of clean tea towels to keep warm, then set aside to rest. Reserve the roasting tray. When the lamb has cooked to your liking, remove from the oven and set aside on a chopping board. Cover with a piece of aluminium foil and a couple of clean tea towels to keep warm, then set aside to rest. Reserve the roasting tray. Meanwhile, continue cooking the potatoes at the top of the oven for a further 10-15 minutes, or until browned on top. Meanwhile, continue cooking the potatoes at the top of the oven for a further 10-15 minutes, or until browned on top. To make the lamb jus, spoon as much fat as possible from the top of the juices left in the roasting tray, then place the tray over a medium heat and whisk the flour into the juices. Cook for 10-15 seconds. To make the lamb jus, spoon as much fat as possible from the top of the juices left in the roasting tray, then place the tray over a medium heat and whisk the flour into the juices. Cook for 10-15 seconds. Gradually add 300ml/10½fl oz of the reserved lamb stock to the flour mixture, whisking after each addition until the mixture is smooth and well combined. Gradually add 300ml/10½fl oz of the reserved lamb stock to the flour mixture, whisking after each addition until the mixture is smooth and well combined. Stir in the redcurrant jelly and the mint sprig and bring the mixture to a gentle simmer. Continue to simmer for 10 minutes, stirring occasionally, then season, to taste. Stir in any juices released from the resting meat, then strain the jus into a warmed jug. Stir in the redcurrant jelly and the mint sprig and bring the mixture to a gentle simmer. Continue to simmer for 10 minutes, stirring occasionally, then season, to taste. Stir in any juices released from the resting meat, then strain the jus into a warmed jug. To serve, trim the ends off the roast lamb parcel, then remove the string. Carve the stuffed lamb shoulder into thick slices. Spoon a portion of boulangère potatoes into the centre of each of six warmed plates. Place a few slices of stuffed lamb alongside each and drizzle over the lamb jus and a little mint sauce. Garnish with a few small whole mint leaves. To serve, trim the ends off the roast lamb parcel, then remove the string. Carve the stuffed lamb shoulder into thick slices. Spoon a portion of boulangère potatoes into the centre of each of six warmed plates. Place a few slices of stuffed lamb alongside each and drizzle over the lamb jus and a little mint sauce. Garnish with a few small whole mint leaves."
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} | e63ebdffd29fb558549dd5ef9db9256dd2439beb55a4effaf32c4b71cd08b79d | Prune and Armagnac tart recipe
Grease a 23cm/9in loose-bottomed, deep-sided tart tin with butter and dust with flour. For the pastry, sift the flour and icing sugar into a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs.Make a well in the centre of the mixture. Crack in the eggs and stir using your fingertips until the mixture comes together as a sticky dough.Turn out the dough onto a lightly floured work surface and knead lightly until smooth. Flatten to a thickness of 1cm/½in using the palms of your hands, then cover with cling film and chill in the fridge for at least 30 minutes.Meanwhile, for the filling, add all of the prunes, 150ml/5fl oz of the Armagnac, 100g/3½oz of the caster sugar, and 100ml/3½fl oz of water to a saucepan. Bring the mixture to the boil, then turn off the heat and set aside for 5-10 minutes, or until the prunes have absorbed the liquid and plumped up and softened.Roll out the pastry onto a lightly floured surface to a thickness of 3mm. Carefully line the prepared tart tin with the pastry, pressing it into the edges of the tin. Take care not to stretch or break the pastry. Blend half of the soaked prunes with 3 tablespoons of the soaking liquid in a food processor until smooth and puréed. Spread this mixture over the base of the pastry case. Preheat the oven to 190C/170C Fan/Gas 5.For the filling, beat the butter and the remaining caster sugar until pale and fluffy. Add the eggs and egg yolk, one at a time, beating well after each addition, until they have all been fully incorporated into the mixture. Fold in the flour and ground almonds carefully with the last of the Armagnac.Spoon the mixture into the pastry case and smooth the top. Decorate the top of the filling with the remaining soaked prunes and the blanched whole almonds (reserve the remaining soaking liquid).Bake the tart for 25-35 minutes, or until the filling is golden brown, puffed up slightly and darker brown around the edges.Just before serving, heat the remaining soaking liquid in a small pan. Bring to the boil, then reduce and simmer for 5-10 minutes, or until sticky and syrupy.When the tart comes out of the oven, trim the excess pastry from the edges to give a clean edge and brush the top with the Armagnac syrup.Whisk the double cream in a bowl until soft peaks form when the whisk is removed. Gently whisk in the remaining Armagnac. Dust the tart with icing sugar.Serve the tart hot or warm with the Armagnac cream. Grease a 23cm/9in loose-bottomed, deep-sided tart tin with butter and dust with flour. Grease a 23cm/9in loose-bottomed, deep-sided tart tin with butter and dust with flour. For the pastry, sift the flour and icing sugar into a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. For the pastry, sift the flour and icing sugar into a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Make a well in the centre of the mixture. Crack in the eggs and stir using your fingertips until the mixture comes together as a sticky dough. Make a well in the centre of the mixture. Crack in the eggs and stir using your fingertips until the mixture comes together as a sticky dough. Turn out the dough onto a lightly floured work surface and knead lightly until smooth. Flatten to a thickness of 1cm/½in using the palms of your hands, then cover with cling film and chill in the fridge for at least 30 minutes. Turn out the dough onto a lightly floured work surface and knead lightly until smooth. Flatten to a thickness of 1cm/½in using the palms of your hands, then cover with cling film and chill in the fridge for at least 30 minutes. Meanwhile, for the filling, add all of the prunes, 150ml/5fl oz of the Armagnac, 100g/3½oz of the caster sugar, and 100ml/3½fl oz of water to a saucepan. Bring the mixture to the boil, then turn off the heat and set aside for 5-10 minutes, or until the prunes have absorbed the liquid and plumped up and softened. Meanwhile, for the filling, add all of the prunes, 150ml/5fl oz of the Armagnac, 100g/3½oz of the caster sugar, and 100ml/3½fl oz of water to a saucepan. Bring the mixture to the boil, then turn off the heat and set aside for 5-10 minutes, or until the prunes have absorbed the liquid and plumped up and softened. Roll out the pastry onto a lightly floured surface to a thickness of 3mm. Roll out the pastry onto a lightly floured surface to a thickness of 3mm. Carefully line the prepared tart tin with the pastry, pressing it into the edges of the tin. Take care not to stretch or break the pastry. Carefully line the prepared tart tin with the pastry, pressing it into the edges of the tin. Take care not to stretch or break the pastry. Blend half of the soaked prunes with 3 tablespoons of the soaking liquid in a food processor until smooth and puréed. Spread this mixture over the base of the pastry case. Blend half of the soaked prunes with 3 tablespoons of the soaking liquid in a food processor until smooth and puréed. Spread this mixture over the base of the pastry case. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. For the filling, beat the butter and the remaining caster sugar until pale and fluffy. Add the eggs and egg yolk, one at a time, beating well after each addition, until they have all been fully incorporated into the mixture. Fold in the flour and ground almonds carefully with the last of the Armagnac. For the filling, beat the butter and the remaining caster sugar until pale and fluffy. Add the eggs and egg yolk, one at a time, beating well after each addition, until they have all been fully incorporated into the mixture. Fold in the flour and ground almonds carefully with the last of the Armagnac. Spoon the mixture into the pastry case and smooth the top. Decorate the top of the filling with the remaining soaked prunes and the blanched whole almonds (reserve the remaining soaking liquid). Spoon the mixture into the pastry case and smooth the top. Decorate the top of the filling with the remaining soaked prunes and the blanched whole almonds (reserve the remaining soaking liquid). Bake the tart for 25-35 minutes, or until the filling is golden brown, puffed up slightly and darker brown around the edges. Bake the tart for 25-35 minutes, or until the filling is golden brown, puffed up slightly and darker brown around the edges. Just before serving, heat the remaining soaking liquid in a small pan. Bring to the boil, then reduce and simmer for 5-10 minutes, or until sticky and syrupy. Just before serving, heat the remaining soaking liquid in a small pan. Bring to the boil, then reduce and simmer for 5-10 minutes, or until sticky and syrupy. When the tart comes out of the oven, trim the excess pastry from the edges to give a clean edge and brush the top with the Armagnac syrup. When the tart comes out of the oven, trim the excess pastry from the edges to give a clean edge and brush the top with the Armagnac syrup. Whisk the double cream in a bowl until soft peaks form when the whisk is removed. Gently whisk in the remaining Armagnac. Dust the tart with icing sugar. Whisk the double cream in a bowl until soft peaks form when the whisk is removed. Gently whisk in the remaining Armagnac. Dust the tart with icing sugar. Serve the tart hot or warm with the Armagnac cream. Serve the tart hot or warm with the Armagnac cream. | {
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"title": "Prune and Armagnac tart recipe",
"content": "Grease a 23cm/9in loose-bottomed, deep-sided tart tin with butter and dust with flour. For the pastry, sift the flour and icing sugar into a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs.Make a well in the centre of the mixture. Crack in the eggs and stir using your fingertips until the mixture comes together as a sticky dough.Turn out the dough onto a lightly floured work surface and knead lightly until smooth. Flatten to a thickness of 1cm/½in using the palms of your hands, then cover with cling film and chill in the fridge for at least 30 minutes.Meanwhile, for the filling, add all of the prunes, 150ml/5fl oz of the Armagnac, 100g/3½oz of the caster sugar, and 100ml/3½fl oz of water to a saucepan. Bring the mixture to the boil, then turn off the heat and set aside for 5-10 minutes, or until the prunes have absorbed the liquid and plumped up and softened.Roll out the pastry onto a lightly floured surface to a thickness of 3mm. Carefully line the prepared tart tin with the pastry, pressing it into the edges of the tin. Take care not to stretch or break the pastry. Blend half of the soaked prunes with 3 tablespoons of the soaking liquid in a food processor until smooth and puréed. Spread this mixture over the base of the pastry case. Preheat the oven to 190C/170C Fan/Gas 5.For the filling, beat the butter and the remaining caster sugar until pale and fluffy. Add the eggs and egg yolk, one at a time, beating well after each addition, until they have all been fully incorporated into the mixture. Fold in the flour and ground almonds carefully with the last of the Armagnac.Spoon the mixture into the pastry case and smooth the top. Decorate the top of the filling with the remaining soaked prunes and the blanched whole almonds (reserve the remaining soaking liquid).Bake the tart for 25-35 minutes, or until the filling is golden brown, puffed up slightly and darker brown around the edges.Just before serving, heat the remaining soaking liquid in a small pan. Bring to the boil, then reduce and simmer for 5-10 minutes, or until sticky and syrupy.When the tart comes out of the oven, trim the excess pastry from the edges to give a clean edge and brush the top with the Armagnac syrup.Whisk the double cream in a bowl until soft peaks form when the whisk is removed. Gently whisk in the remaining Armagnac. Dust the tart with icing sugar.Serve the tart hot or warm with the Armagnac cream. Grease a 23cm/9in loose-bottomed, deep-sided tart tin with butter and dust with flour. Grease a 23cm/9in loose-bottomed, deep-sided tart tin with butter and dust with flour. For the pastry, sift the flour and icing sugar into a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. For the pastry, sift the flour and icing sugar into a bowl, then rub in the butter with your fingertips until the mixture resembles breadcrumbs. Make a well in the centre of the mixture. Crack in the eggs and stir using your fingertips until the mixture comes together as a sticky dough. Make a well in the centre of the mixture. Crack in the eggs and stir using your fingertips until the mixture comes together as a sticky dough. Turn out the dough onto a lightly floured work surface and knead lightly until smooth. Flatten to a thickness of 1cm/½in using the palms of your hands, then cover with cling film and chill in the fridge for at least 30 minutes. Turn out the dough onto a lightly floured work surface and knead lightly until smooth. Flatten to a thickness of 1cm/½in using the palms of your hands, then cover with cling film and chill in the fridge for at least 30 minutes. Meanwhile, for the filling, add all of the prunes, 150ml/5fl oz of the Armagnac, 100g/3½oz of the caster sugar, and 100ml/3½fl oz of water to a saucepan. Bring the mixture to the boil, then turn off the heat and set aside for 5-10 minutes, or until the prunes have absorbed the liquid and plumped up and softened. Meanwhile, for the filling, add all of the prunes, 150ml/5fl oz of the Armagnac, 100g/3½oz of the caster sugar, and 100ml/3½fl oz of water to a saucepan. Bring the mixture to the boil, then turn off the heat and set aside for 5-10 minutes, or until the prunes have absorbed the liquid and plumped up and softened. Roll out the pastry onto a lightly floured surface to a thickness of 3mm. Roll out the pastry onto a lightly floured surface to a thickness of 3mm. Carefully line the prepared tart tin with the pastry, pressing it into the edges of the tin. Take care not to stretch or break the pastry. Carefully line the prepared tart tin with the pastry, pressing it into the edges of the tin. Take care not to stretch or break the pastry. Blend half of the soaked prunes with 3 tablespoons of the soaking liquid in a food processor until smooth and puréed. Spread this mixture over the base of the pastry case. Blend half of the soaked prunes with 3 tablespoons of the soaking liquid in a food processor until smooth and puréed. Spread this mixture over the base of the pastry case. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. For the filling, beat the butter and the remaining caster sugar until pale and fluffy. Add the eggs and egg yolk, one at a time, beating well after each addition, until they have all been fully incorporated into the mixture. Fold in the flour and ground almonds carefully with the last of the Armagnac. For the filling, beat the butter and the remaining caster sugar until pale and fluffy. Add the eggs and egg yolk, one at a time, beating well after each addition, until they have all been fully incorporated into the mixture. Fold in the flour and ground almonds carefully with the last of the Armagnac. Spoon the mixture into the pastry case and smooth the top. Decorate the top of the filling with the remaining soaked prunes and the blanched whole almonds (reserve the remaining soaking liquid). Spoon the mixture into the pastry case and smooth the top. Decorate the top of the filling with the remaining soaked prunes and the blanched whole almonds (reserve the remaining soaking liquid). Bake the tart for 25-35 minutes, or until the filling is golden brown, puffed up slightly and darker brown around the edges. Bake the tart for 25-35 minutes, or until the filling is golden brown, puffed up slightly and darker brown around the edges. Just before serving, heat the remaining soaking liquid in a small pan. Bring to the boil, then reduce and simmer for 5-10 minutes, or until sticky and syrupy. Just before serving, heat the remaining soaking liquid in a small pan. Bring to the boil, then reduce and simmer for 5-10 minutes, or until sticky and syrupy. When the tart comes out of the oven, trim the excess pastry from the edges to give a clean edge and brush the top with the Armagnac syrup. When the tart comes out of the oven, trim the excess pastry from the edges to give a clean edge and brush the top with the Armagnac syrup. Whisk the double cream in a bowl until soft peaks form when the whisk is removed. Gently whisk in the remaining Armagnac. Dust the tart with icing sugar. Whisk the double cream in a bowl until soft peaks form when the whisk is removed. Gently whisk in the remaining Armagnac. Dust the tart with icing sugar. Serve the tart hot or warm with the Armagnac cream. Serve the tart hot or warm with the Armagnac cream."
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} | a36e9504ed8250ac51e29d513eb62cfd1367d4d7b746501fbaeecc3a940858ce | Charred hispi cabbage with XO seasoning recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/charred_hispi_cabbage_05290_16x9.jpg XO seasoning is a Cantonese spiced seafood condiment – Jay Rayner makes his quick homemade version using crisps. 1 garlic clove1 heaped tbsp Dijon mustard2 tsp light soy sauce40ml/2½ tbsp white wine vinegar100ml/6½ tbsp vegetable oil70ml/4½ tbsp extra virgin olive oil½ tsp honey1 tbsp mayonnaise1 tsp sea saltgrind black pepper 1 garlic clove 1 heaped tbsp Dijon mustard 2 tsp light soy sauce 40ml/2½ tbsp white wine vinegar 100ml/6½ tbsp vegetable oil 70ml/4½ tbsp extra virgin olive oil ½ tsp honey 1 tbsp mayonnaise 1 tsp sea salt grind black pepper 2 hispi cabbages, cut vertically in half with each side attached to the root2 tbsp olive oil100ml/6½ tbsp thick vinaigrette (made above) 2 hispi cabbages, cut vertically in half with each side attached to the root 2 tbsp olive oil 100ml/6½ tbsp thick vinaigrette (made above) 1 heaped tbsp preserved black beans60ml/4 tbsp light soy sauce50g/1¾oz caster sugar½ tsp cornflour 1 heaped tbsp preserved black beans 60ml/4 tbsp light soy sauce 50g/1¾oz caster sugar ½ tsp cornflour 3 sheets nori seaweed, cut into pieces20g packet bacon rasher snacks27g packet scampi flavour puffed corn crisps20g packet pickled onion flavour puffed corn crisps2 tbsp crispy onions1 tsp dried red chilli flakes 3 sheets nori seaweed, cut into pieces 20g packet bacon rasher snacks 27g packet scampi flavour puffed corn crisps 20g packet pickled onion flavour puffed corn crisps 2 tbsp crispy onions 1 tsp dried red chilli flakes Method To make the thick vinaigrette, place the garlic and sea salt in a pestle and mortar and grind to make a paste. If you don’t have a pestle and mortar, you can do this with the back of a spoon in a bowl.Add the mustard to the paste, then the soy sauce and vinegar and mix to incorporate. Pour all that into a food processor, making sure not to leave any behind. Add the oils, honey and mayonnaise, and blend on high speed for 20–30 seconds. The result will be a thick, almost frothy vinaigrette which will hold without separating for at least a couple of days. Add a good grind of black pepper and stir that in.To make the cabbage, heat a cast iron skillet over a high heat until smoking hot. Dribble the pieces of cabbage with a little olive oil, then place them flat in the skillet. Don’t worry about charring, it’s what you want! Turn them occasionally and check that the tight slabs of leaves are softening. It will take 15–20 minutes. You will need to do this in a couple of batches.Meanwhile, make the black bean sauce. Put the black beans into warm water to soften, this will take around 2 minutes. Put the soy sauce and sugar in a small saucepan. Heat to dissolve the sugar, then bring to the boil. In a separate small bowl, mix the cornflour with a tablespoon or two of water to make a slurry then add that to the pan. Stir until the sauce thickens a little. Drain the black beans and add them in. Stir and set aside to cool.To make the XO seasoning, blend the sheets of seaweed in a food processor until finely chopped. Smash up all the crisps – I find the best way is to open the bag a little to let out the air, then bash liberally with the end of a wooden rolling pin. In a bowl mix the seaweed, crushed snacks, crispy onions and chilli flakes until they are a well-mixed rubble.To assemble, dress each piece of cabbage first with a generous amount of the vinaigrette, then spoon over a quarter of the black bean sauce. Finally pile on the XO seasoning. To make the thick vinaigrette, place the garlic and sea salt in a pestle and mortar and grind to make a paste. If you don’t have a pestle and mortar, you can do this with the back of a spoon in a bowl. To make the thick vinaigrette, place the garlic and sea salt in a pestle and mortar and grind to make a paste. If you don’t have a pestle and mortar, you can do this with the back of a spoon in a bowl. Add the mustard to the paste, then the soy sauce and vinegar and mix to incorporate. Add the mustard to the paste, then the soy sauce and vinegar and mix to incorporate. Pour all that into a food processor, making sure not to leave any behind. Add the oils, honey and mayonnaise, and blend on high speed for 20–30 seconds. The result will be a thick, almost frothy vinaigrette which will hold without separating for at least a couple of days. Add a good grind of black pepper and stir that in. Pour all that into a food processor, making sure not to leave any behind. Add the oils, honey and mayonnaise, and blend on high speed for 20–30 seconds. The result will be a thick, almost frothy vinaigrette which will hold without separating for at least a couple of days. Add a good grind of black pepper and stir that in. To make the cabbage, heat a cast iron skillet over a high heat until smoking hot. Dribble the pieces of cabbage with a little olive oil, then place them flat in the skillet. Don’t worry about charring, it’s what you want! Turn them occasionally and check that the tight slabs of leaves are softening. It will take 15–20 minutes. You will need to do this in a couple of batches. To make the cabbage, heat a cast iron skillet over a high heat until smoking hot. Dribble the pieces of cabbage with a little olive oil, then place them flat in the skillet. Don’t worry about charring, it’s what you want! Turn them occasionally and check that the tight slabs of leaves are softening. It will take 15–20 minutes. You will need to do this in a couple of batches. Meanwhile, make the black bean sauce. Put the black beans into warm water to soften, this will take around 2 minutes. Put the soy sauce and sugar in a small saucepan. Heat to dissolve the sugar, then bring to the boil. In a separate small bowl, mix the cornflour with a tablespoon or two of water to make a slurry then add that to the pan. Stir until the sauce thickens a little. Drain the black beans and add them in. Stir and set aside to cool. Meanwhile, make the black bean sauce. Put the black beans into warm water to soften, this will take around 2 minutes. Put the soy sauce and sugar in a small saucepan. Heat to dissolve the sugar, then bring to the boil. In a separate small bowl, mix the cornflour with a tablespoon or two of water to make a slurry then add that to the pan. Stir until the sauce thickens a little. Drain the black beans and add them in. Stir and set aside to cool. To make the XO seasoning, blend the sheets of seaweed in a food processor until finely chopped. Smash up all the crisps – I find the best way is to open the bag a little to let out the air, then bash liberally with the end of a wooden rolling pin. In a bowl mix the seaweed, crushed snacks, crispy onions and chilli flakes until they are a well-mixed rubble. To make the XO seasoning, blend the sheets of seaweed in a food processor until finely chopped. Smash up all the crisps – I find the best way is to open the bag a little to let out the air, then bash liberally with the end of a wooden rolling pin. In a bowl mix the seaweed, crushed snacks, crispy onions and chilli flakes until they are a well-mixed rubble. To assemble, dress each piece of cabbage first with a generous amount of the vinaigrette, then spoon over a quarter of the black bean sauce. Finally pile on the XO seasoning. To assemble, dress each piece of cabbage first with a generous amount of the vinaigrette, then spoon over a quarter of the black bean sauce. Finally pile on the XO seasoning. Recipe tips If the hispi cabbages are very large, slice them vertically in three, keeping each steak attached to the root. Sweetheart cabbage also works well. | {
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"title": "Charred hispi cabbage with XO seasoning recipe",
"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/charred_hispi_cabbage_05290_16x9.jpg XO seasoning is a Cantonese spiced seafood condiment – Jay Rayner makes his quick homemade version using crisps. 1 garlic clove1 heaped tbsp Dijon mustard2 tsp light soy sauce40ml/2½ tbsp white wine vinegar100ml/6½ tbsp vegetable oil70ml/4½ tbsp extra virgin olive oil½ tsp honey1 tbsp mayonnaise1 tsp sea saltgrind black pepper 1 garlic clove 1 heaped tbsp Dijon mustard 2 tsp light soy sauce 40ml/2½ tbsp white wine vinegar 100ml/6½ tbsp vegetable oil 70ml/4½ tbsp extra virgin olive oil ½ tsp honey 1 tbsp mayonnaise 1 tsp sea salt grind black pepper 2 hispi cabbages, cut vertically in half with each side attached to the root2 tbsp olive oil100ml/6½ tbsp thick vinaigrette (made above) 2 hispi cabbages, cut vertically in half with each side attached to the root 2 tbsp olive oil 100ml/6½ tbsp thick vinaigrette (made above) 1 heaped tbsp preserved black beans60ml/4 tbsp light soy sauce50g/1¾oz caster sugar½ tsp cornflour 1 heaped tbsp preserved black beans 60ml/4 tbsp light soy sauce 50g/1¾oz caster sugar ½ tsp cornflour 3 sheets nori seaweed, cut into pieces20g packet bacon rasher snacks27g packet scampi flavour puffed corn crisps20g packet pickled onion flavour puffed corn crisps2 tbsp crispy onions1 tsp dried red chilli flakes 3 sheets nori seaweed, cut into pieces 20g packet bacon rasher snacks 27g packet scampi flavour puffed corn crisps 20g packet pickled onion flavour puffed corn crisps 2 tbsp crispy onions 1 tsp dried red chilli flakes Method To make the thick vinaigrette, place the garlic and sea salt in a pestle and mortar and grind to make a paste. If you don’t have a pestle and mortar, you can do this with the back of a spoon in a bowl.Add the mustard to the paste, then the soy sauce and vinegar and mix to incorporate. Pour all that into a food processor, making sure not to leave any behind. Add the oils, honey and mayonnaise, and blend on high speed for 20–30 seconds. The result will be a thick, almost frothy vinaigrette which will hold without separating for at least a couple of days. Add a good grind of black pepper and stir that in.To make the cabbage, heat a cast iron skillet over a high heat until smoking hot. Dribble the pieces of cabbage with a little olive oil, then place them flat in the skillet. Don’t worry about charring, it’s what you want! Turn them occasionally and check that the tight slabs of leaves are softening. It will take 15–20 minutes. You will need to do this in a couple of batches.Meanwhile, make the black bean sauce. Put the black beans into warm water to soften, this will take around 2 minutes. Put the soy sauce and sugar in a small saucepan. Heat to dissolve the sugar, then bring to the boil. In a separate small bowl, mix the cornflour with a tablespoon or two of water to make a slurry then add that to the pan. Stir until the sauce thickens a little. Drain the black beans and add them in. Stir and set aside to cool.To make the XO seasoning, blend the sheets of seaweed in a food processor until finely chopped. Smash up all the crisps – I find the best way is to open the bag a little to let out the air, then bash liberally with the end of a wooden rolling pin. In a bowl mix the seaweed, crushed snacks, crispy onions and chilli flakes until they are a well-mixed rubble.To assemble, dress each piece of cabbage first with a generous amount of the vinaigrette, then spoon over a quarter of the black bean sauce. Finally pile on the XO seasoning. To make the thick vinaigrette, place the garlic and sea salt in a pestle and mortar and grind to make a paste. If you don’t have a pestle and mortar, you can do this with the back of a spoon in a bowl. To make the thick vinaigrette, place the garlic and sea salt in a pestle and mortar and grind to make a paste. If you don’t have a pestle and mortar, you can do this with the back of a spoon in a bowl. Add the mustard to the paste, then the soy sauce and vinegar and mix to incorporate. Add the mustard to the paste, then the soy sauce and vinegar and mix to incorporate. Pour all that into a food processor, making sure not to leave any behind. Add the oils, honey and mayonnaise, and blend on high speed for 20–30 seconds. The result will be a thick, almost frothy vinaigrette which will hold without separating for at least a couple of days. Add a good grind of black pepper and stir that in. Pour all that into a food processor, making sure not to leave any behind. Add the oils, honey and mayonnaise, and blend on high speed for 20–30 seconds. The result will be a thick, almost frothy vinaigrette which will hold without separating for at least a couple of days. Add a good grind of black pepper and stir that in. To make the cabbage, heat a cast iron skillet over a high heat until smoking hot. Dribble the pieces of cabbage with a little olive oil, then place them flat in the skillet. Don’t worry about charring, it’s what you want! Turn them occasionally and check that the tight slabs of leaves are softening. It will take 15–20 minutes. You will need to do this in a couple of batches. To make the cabbage, heat a cast iron skillet over a high heat until smoking hot. Dribble the pieces of cabbage with a little olive oil, then place them flat in the skillet. Don’t worry about charring, it’s what you want! Turn them occasionally and check that the tight slabs of leaves are softening. It will take 15–20 minutes. You will need to do this in a couple of batches. Meanwhile, make the black bean sauce. Put the black beans into warm water to soften, this will take around 2 minutes. Put the soy sauce and sugar in a small saucepan. Heat to dissolve the sugar, then bring to the boil. In a separate small bowl, mix the cornflour with a tablespoon or two of water to make a slurry then add that to the pan. Stir until the sauce thickens a little. Drain the black beans and add them in. Stir and set aside to cool. Meanwhile, make the black bean sauce. Put the black beans into warm water to soften, this will take around 2 minutes. Put the soy sauce and sugar in a small saucepan. Heat to dissolve the sugar, then bring to the boil. In a separate small bowl, mix the cornflour with a tablespoon or two of water to make a slurry then add that to the pan. Stir until the sauce thickens a little. Drain the black beans and add them in. Stir and set aside to cool. To make the XO seasoning, blend the sheets of seaweed in a food processor until finely chopped. Smash up all the crisps – I find the best way is to open the bag a little to let out the air, then bash liberally with the end of a wooden rolling pin. In a bowl mix the seaweed, crushed snacks, crispy onions and chilli flakes until they are a well-mixed rubble. To make the XO seasoning, blend the sheets of seaweed in a food processor until finely chopped. Smash up all the crisps – I find the best way is to open the bag a little to let out the air, then bash liberally with the end of a wooden rolling pin. In a bowl mix the seaweed, crushed snacks, crispy onions and chilli flakes until they are a well-mixed rubble. To assemble, dress each piece of cabbage first with a generous amount of the vinaigrette, then spoon over a quarter of the black bean sauce. Finally pile on the XO seasoning. To assemble, dress each piece of cabbage first with a generous amount of the vinaigrette, then spoon over a quarter of the black bean sauce. Finally pile on the XO seasoning. Recipe tips If the hispi cabbages are very large, slice them vertically in three, keeping each steak attached to the root. Sweetheart cabbage also works well."
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} | 801ae86cfbb22302eea22eca46f30b7481b6a64e5a3c254c7ab1a9487e4b3fc7 | Christmas morning waffles recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03c0kd0.jpg These decadent savoury waffles are sure to add a touch of class and luxury to Christmas morning. Equipment and preparation: For this recipe, you will need a waffle maker. 125g-150g/4½-5½oz butter250g/9oz plain flour425ml/15fl oz milk3 free-range eggs1½ tsp baking powder1 tsp salt4 tbsp finely chopped fresh chives1 tbsp white wine vinegar4 duck eggs150g/5½oz baby spinach leaves200g/7oz crème fraîche150g/5½oz sliced smoked salmon, to serve 125g-150g/4½-5½oz butter 250g/9oz plain flour 425ml/15fl oz milk 3 free-range eggs 1½ tsp baking powder 1 tsp salt 4 tbsp finely chopped fresh chives 1 tbsp white wine vinegar 4 duck eggs 150g/5½oz baby spinach leaves 200g/7oz crème fraîche 150g/5½oz sliced smoked salmon, to serve Method Preheat a waffle maker to a medium setting and preheat the oven to 140C/120C Fan/Gas 1.Melt the butter in a saucepan over a low heat, then set aside to cool slightly.In a bowl, whisk together the flour, half of the milk, 3 eggs, baking powder and salt. Whisk in most of the melted butter and the remaining milk until smooth and well combined, then stir in 3 tablespoons of the chives.Grease the waffle maker with some of the remaining melted butter. Ladle some of the waffle batter into each well of the waffle maker, close the lid and cook for 4-5 minutes, or until golden-brown and crisp. Remove from the waffle maker and transfer to a baking tray, then keep warm in the oven. Repeat the process with the remaining butter and batter.Meanwhile, bring a pan of water to the boil and prepare a bowl of iced water. Add the white wine vinegar to the pan, then swirl the boiling water and crack one duck egg into the vortex. Reduce the heat until the water is just simmering and poach for 2-3 minutes, or until firm on the outside, but runny in the middle. Remove from the pan using a slotted spoon and lower into the iced water. Repeat the process with the remaining eggs. When ready to serve, heat the pan containing the remaining melted butter and add the spinach; cook until wilted. Season with salt and pepper, then set aside to drain on kitchen paper.Return the pan of poaching water to the boil, then return the poached eggs to the water for 1 minute to heat through.Meanwhile, mix the crème fraîche with the remaining tablespoon of chopped chives, then season with salt and pepper.To serve, divide the waffles among 4 plates. Top each with some of the spinach, a few slices of smoked salmon and a duck egg, plus a dollop of the chive crème fraîche. Preheat a waffle maker to a medium setting and preheat the oven to 140C/120C Fan/Gas 1. Preheat a waffle maker to a medium setting and preheat the oven to 140C/120C Fan/Gas 1. Melt the butter in a saucepan over a low heat, then set aside to cool slightly. Melt the butter in a saucepan over a low heat, then set aside to cool slightly. In a bowl, whisk together the flour, half of the milk, 3 eggs, baking powder and salt. Whisk in most of the melted butter and the remaining milk until smooth and well combined, then stir in 3 tablespoons of the chives. In a bowl, whisk together the flour, half of the milk, 3 eggs, baking powder and salt. Whisk in most of the melted butter and the remaining milk until smooth and well combined, then stir in 3 tablespoons of the chives. Grease the waffle maker with some of the remaining melted butter. Ladle some of the waffle batter into each well of the waffle maker, close the lid and cook for 4-5 minutes, or until golden-brown and crisp. Remove from the waffle maker and transfer to a baking tray, then keep warm in the oven. Repeat the process with the remaining butter and batter. Grease the waffle maker with some of the remaining melted butter. Ladle some of the waffle batter into each well of the waffle maker, close the lid and cook for 4-5 minutes, or until golden-brown and crisp. Remove from the waffle maker and transfer to a baking tray, then keep warm in the oven. Repeat the process with the remaining butter and batter. Meanwhile, bring a pan of water to the boil and prepare a bowl of iced water. Add the white wine vinegar to the pan, then swirl the boiling water and crack one duck egg into the vortex. Reduce the heat until the water is just simmering and poach for 2-3 minutes, or until firm on the outside, but runny in the middle. Remove from the pan using a slotted spoon and lower into the iced water. Repeat the process with the remaining eggs. Meanwhile, bring a pan of water to the boil and prepare a bowl of iced water. Add the white wine vinegar to the pan, then swirl the boiling water and crack one duck egg into the vortex. Reduce the heat until the water is just simmering and poach for 2-3 minutes, or until firm on the outside, but runny in the middle. Remove from the pan using a slotted spoon and lower into the iced water. Repeat the process with the remaining eggs. When ready to serve, heat the pan containing the remaining melted butter and add the spinach; cook until wilted. Season with salt and pepper, then set aside to drain on kitchen paper. When ready to serve, heat the pan containing the remaining melted butter and add the spinach; cook until wilted. Season with salt and pepper, then set aside to drain on kitchen paper. Return the pan of poaching water to the boil, then return the poached eggs to the water for 1 minute to heat through. Return the pan of poaching water to the boil, then return the poached eggs to the water for 1 minute to heat through. Meanwhile, mix the crème fraîche with the remaining tablespoon of chopped chives, then season with salt and pepper. Meanwhile, mix the crème fraîche with the remaining tablespoon of chopped chives, then season with salt and pepper. To serve, divide the waffles among 4 plates. Top each with some of the spinach, a few slices of smoked salmon and a duck egg, plus a dollop of the chive crème fraîche. To serve, divide the waffles among 4 plates. Top each with some of the spinach, a few slices of smoked salmon and a duck egg, plus a dollop of the chive crème fraîche. | {
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"title": "Christmas morning waffles recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03c0kd0.jpg These decadent savoury waffles are sure to add a touch of class and luxury to Christmas morning. Equipment and preparation: For this recipe, you will need a waffle maker. 125g-150g/4½-5½oz butter250g/9oz plain flour425ml/15fl oz milk3 free-range eggs1½ tsp baking powder1 tsp salt4 tbsp finely chopped fresh chives1 tbsp white wine vinegar4 duck eggs150g/5½oz baby spinach leaves200g/7oz crème fraîche150g/5½oz sliced smoked salmon, to serve 125g-150g/4½-5½oz butter 250g/9oz plain flour 425ml/15fl oz milk 3 free-range eggs 1½ tsp baking powder 1 tsp salt 4 tbsp finely chopped fresh chives 1 tbsp white wine vinegar 4 duck eggs 150g/5½oz baby spinach leaves 200g/7oz crème fraîche 150g/5½oz sliced smoked salmon, to serve Method Preheat a waffle maker to a medium setting and preheat the oven to 140C/120C Fan/Gas 1.Melt the butter in a saucepan over a low heat, then set aside to cool slightly.In a bowl, whisk together the flour, half of the milk, 3 eggs, baking powder and salt. Whisk in most of the melted butter and the remaining milk until smooth and well combined, then stir in 3 tablespoons of the chives.Grease the waffle maker with some of the remaining melted butter. Ladle some of the waffle batter into each well of the waffle maker, close the lid and cook for 4-5 minutes, or until golden-brown and crisp. Remove from the waffle maker and transfer to a baking tray, then keep warm in the oven. Repeat the process with the remaining butter and batter.Meanwhile, bring a pan of water to the boil and prepare a bowl of iced water. Add the white wine vinegar to the pan, then swirl the boiling water and crack one duck egg into the vortex. Reduce the heat until the water is just simmering and poach for 2-3 minutes, or until firm on the outside, but runny in the middle. Remove from the pan using a slotted spoon and lower into the iced water. Repeat the process with the remaining eggs. When ready to serve, heat the pan containing the remaining melted butter and add the spinach; cook until wilted. Season with salt and pepper, then set aside to drain on kitchen paper.Return the pan of poaching water to the boil, then return the poached eggs to the water for 1 minute to heat through.Meanwhile, mix the crème fraîche with the remaining tablespoon of chopped chives, then season with salt and pepper.To serve, divide the waffles among 4 plates. Top each with some of the spinach, a few slices of smoked salmon and a duck egg, plus a dollop of the chive crème fraîche. Preheat a waffle maker to a medium setting and preheat the oven to 140C/120C Fan/Gas 1. Preheat a waffle maker to a medium setting and preheat the oven to 140C/120C Fan/Gas 1. Melt the butter in a saucepan over a low heat, then set aside to cool slightly. Melt the butter in a saucepan over a low heat, then set aside to cool slightly. In a bowl, whisk together the flour, half of the milk, 3 eggs, baking powder and salt. Whisk in most of the melted butter and the remaining milk until smooth and well combined, then stir in 3 tablespoons of the chives. In a bowl, whisk together the flour, half of the milk, 3 eggs, baking powder and salt. Whisk in most of the melted butter and the remaining milk until smooth and well combined, then stir in 3 tablespoons of the chives. Grease the waffle maker with some of the remaining melted butter. Ladle some of the waffle batter into each well of the waffle maker, close the lid and cook for 4-5 minutes, or until golden-brown and crisp. Remove from the waffle maker and transfer to a baking tray, then keep warm in the oven. Repeat the process with the remaining butter and batter. Grease the waffle maker with some of the remaining melted butter. Ladle some of the waffle batter into each well of the waffle maker, close the lid and cook for 4-5 minutes, or until golden-brown and crisp. Remove from the waffle maker and transfer to a baking tray, then keep warm in the oven. Repeat the process with the remaining butter and batter. Meanwhile, bring a pan of water to the boil and prepare a bowl of iced water. Add the white wine vinegar to the pan, then swirl the boiling water and crack one duck egg into the vortex. Reduce the heat until the water is just simmering and poach for 2-3 minutes, or until firm on the outside, but runny in the middle. Remove from the pan using a slotted spoon and lower into the iced water. Repeat the process with the remaining eggs. Meanwhile, bring a pan of water to the boil and prepare a bowl of iced water. Add the white wine vinegar to the pan, then swirl the boiling water and crack one duck egg into the vortex. Reduce the heat until the water is just simmering and poach for 2-3 minutes, or until firm on the outside, but runny in the middle. Remove from the pan using a slotted spoon and lower into the iced water. Repeat the process with the remaining eggs. When ready to serve, heat the pan containing the remaining melted butter and add the spinach; cook until wilted. Season with salt and pepper, then set aside to drain on kitchen paper. When ready to serve, heat the pan containing the remaining melted butter and add the spinach; cook until wilted. Season with salt and pepper, then set aside to drain on kitchen paper. Return the pan of poaching water to the boil, then return the poached eggs to the water for 1 minute to heat through. Return the pan of poaching water to the boil, then return the poached eggs to the water for 1 minute to heat through. Meanwhile, mix the crème fraîche with the remaining tablespoon of chopped chives, then season with salt and pepper. Meanwhile, mix the crème fraîche with the remaining tablespoon of chopped chives, then season with salt and pepper. To serve, divide the waffles among 4 plates. Top each with some of the spinach, a few slices of smoked salmon and a duck egg, plus a dollop of the chive crème fraîche. To serve, divide the waffles among 4 plates. Top each with some of the spinach, a few slices of smoked salmon and a duck egg, plus a dollop of the chive crème fraîche."
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} | a6e4da6adfb3e9385a0b133c4a5686c0f76a51b82c9d439c736f0fbfac089940 | Chicken liver pâté with apple and walnut chutney recipe
Preheat the oven to 230C/210C Fan/Gas 8. Grease a terrine or loaf tin with butter then line with 2 layers of cling film, leaving a generous overhang at the edges.Arrange the chicken livers in a single layer in a large roasting tray, sprinkle over the marjoram or thyme and drizzle over the brandy. Season with salt and pepper, then roast for 4-5 minutes, or until the livers are cooked on the outside but still just pink in the centre.Transfer the contents of the roasting tray to a food processor and blend to a fine purée with the chilled butter. Season again, to taste.Spoon the mixture into the prepared terrine and smooth the top with a palette knife. Cover the top with the overhanging cling film. Chill in the fridge for 30 minutes, then top with the clarified butter and chill for a further 2 hours, until set.Meanwhile, for the chutney, heat the sugar in a large, heavy-based frying pan over a medium heat, until melted and caramelised, then add the shallots and apricots. The mixture will become lumpy, but keep the pan on the heat and continue to cook.Add the cider vinegar and cook until incorporated into the mixture, then stir in the Bramley apples, cinnamon and cloves and cook for 10 minutes, stirring well, until the apples are tender and the chutney has thickened.Remove the pan from the heat and stir in the walnuts, then season, to taste, with salt and pepper. Transfer to a sterilised jar and seal, or serve straight away.Just before serving, make the Melba toast. Preheat the grill to medium, toast the bread slices until pale golden-brown on both sides, then cut each bread slice in half horizontally to create 2 thinner slices, with one toasted side and one untoasted side. Remove any excess dough from the untoasted side - the aim is to make the slices as thin as possible so that every crumb toasts well. Cut the slices into triangles then grill the untoasted sides until golden-brown.To serve, peel the cling film from the surface of the pâté, upturn the terrine onto a plate, lift off the terrine and peel away the cling film. Slice and serve with the chutney and Melba toast. Preheat the oven to 230C/210C Fan/Gas 8. Grease a terrine or loaf tin with butter then line with 2 layers of cling film, leaving a generous overhang at the edges. Preheat the oven to 230C/210C Fan/Gas 8. Grease a terrine or loaf tin with butter then line with 2 layers of cling film, leaving a generous overhang at the edges. Arrange the chicken livers in a single layer in a large roasting tray, sprinkle over the marjoram or thyme and drizzle over the brandy. Season with salt and pepper, then roast for 4-5 minutes, or until the livers are cooked on the outside but still just pink in the centre. Arrange the chicken livers in a single layer in a large roasting tray, sprinkle over the marjoram or thyme and drizzle over the brandy. Season with salt and pepper, then roast for 4-5 minutes, or until the livers are cooked on the outside but still just pink in the centre. Transfer the contents of the roasting tray to a food processor and blend to a fine purée with the chilled butter. Season again, to taste. Transfer the contents of the roasting tray to a food processor and blend to a fine purée with the chilled butter. Season again, to taste. Spoon the mixture into the prepared terrine and smooth the top with a palette knife. Cover the top with the overhanging cling film. Chill in the fridge for 30 minutes, then top with the clarified butter and chill for a further 2 hours, until set. Spoon the mixture into the prepared terrine and smooth the top with a palette knife. Cover the top with the overhanging cling film. Chill in the fridge for 30 minutes, then top with the clarified butter and chill for a further 2 hours, until set. Meanwhile, for the chutney, heat the sugar in a large, heavy-based frying pan over a medium heat, until melted and caramelised, then add the shallots and apricots. The mixture will become lumpy, but keep the pan on the heat and continue to cook. Meanwhile, for the chutney, heat the sugar in a large, heavy-based frying pan over a medium heat, until melted and caramelised, then add the shallots and apricots. The mixture will become lumpy, but keep the pan on the heat and continue to cook. Add the cider vinegar and cook until incorporated into the mixture, then stir in the Bramley apples, cinnamon and cloves and cook for 10 minutes, stirring well, until the apples are tender and the chutney has thickened. Add the cider vinegar and cook until incorporated into the mixture, then stir in the Bramley apples, cinnamon and cloves and cook for 10 minutes, stirring well, until the apples are tender and the chutney has thickened. Remove the pan from the heat and stir in the walnuts, then season, to taste, with salt and pepper. Transfer to a sterilised jar and seal, or serve straight away. Remove the pan from the heat and stir in the walnuts, then season, to taste, with salt and pepper. Transfer to a sterilised jar and seal, or serve straight away. Just before serving, make the Melba toast. Preheat the grill to medium, toast the bread slices until pale golden-brown on both sides, then cut each bread slice in half horizontally to create 2 thinner slices, with one toasted side and one untoasted side. Remove any excess dough from the untoasted side - the aim is to make the slices as thin as possible so that every crumb toasts well. Cut the slices into triangles then grill the untoasted sides until golden-brown. Just before serving, make the Melba toast. Preheat the grill to medium, toast the bread slices until pale golden-brown on both sides, then cut each bread slice in half horizontally to create 2 thinner slices, with one toasted side and one untoasted side. Remove any excess dough from the untoasted side - the aim is to make the slices as thin as possible so that every crumb toasts well. Cut the slices into triangles then grill the untoasted sides until golden-brown. To serve, peel the cling film from the surface of the pâté, upturn the terrine onto a plate, lift off the terrine and peel away the cling film. Slice and serve with the chutney and Melba toast. To serve, peel the cling film from the surface of the pâté, upturn the terrine onto a plate, lift off the terrine and peel away the cling film. Slice and serve with the chutney and Melba toast. | {
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"title": "Chicken liver pâté with apple and walnut chutney recipe",
"content": "Preheat the oven to 230C/210C Fan/Gas 8. Grease a terrine or loaf tin with butter then line with 2 layers of cling film, leaving a generous overhang at the edges.Arrange the chicken livers in a single layer in a large roasting tray, sprinkle over the marjoram or thyme and drizzle over the brandy. Season with salt and pepper, then roast for 4-5 minutes, or until the livers are cooked on the outside but still just pink in the centre.Transfer the contents of the roasting tray to a food processor and blend to a fine purée with the chilled butter. Season again, to taste.Spoon the mixture into the prepared terrine and smooth the top with a palette knife. Cover the top with the overhanging cling film. Chill in the fridge for 30 minutes, then top with the clarified butter and chill for a further 2 hours, until set.Meanwhile, for the chutney, heat the sugar in a large, heavy-based frying pan over a medium heat, until melted and caramelised, then add the shallots and apricots. The mixture will become lumpy, but keep the pan on the heat and continue to cook.Add the cider vinegar and cook until incorporated into the mixture, then stir in the Bramley apples, cinnamon and cloves and cook for 10 minutes, stirring well, until the apples are tender and the chutney has thickened.Remove the pan from the heat and stir in the walnuts, then season, to taste, with salt and pepper. Transfer to a sterilised jar and seal, or serve straight away.Just before serving, make the Melba toast. Preheat the grill to medium, toast the bread slices until pale golden-brown on both sides, then cut each bread slice in half horizontally to create 2 thinner slices, with one toasted side and one untoasted side. Remove any excess dough from the untoasted side - the aim is to make the slices as thin as possible so that every crumb toasts well. Cut the slices into triangles then grill the untoasted sides until golden-brown.To serve, peel the cling film from the surface of the pâté, upturn the terrine onto a plate, lift off the terrine and peel away the cling film. Slice and serve with the chutney and Melba toast. Preheat the oven to 230C/210C Fan/Gas 8. Grease a terrine or loaf tin with butter then line with 2 layers of cling film, leaving a generous overhang at the edges. Preheat the oven to 230C/210C Fan/Gas 8. Grease a terrine or loaf tin with butter then line with 2 layers of cling film, leaving a generous overhang at the edges. Arrange the chicken livers in a single layer in a large roasting tray, sprinkle over the marjoram or thyme and drizzle over the brandy. Season with salt and pepper, then roast for 4-5 minutes, or until the livers are cooked on the outside but still just pink in the centre. Arrange the chicken livers in a single layer in a large roasting tray, sprinkle over the marjoram or thyme and drizzle over the brandy. Season with salt and pepper, then roast for 4-5 minutes, or until the livers are cooked on the outside but still just pink in the centre. Transfer the contents of the roasting tray to a food processor and blend to a fine purée with the chilled butter. Season again, to taste. Transfer the contents of the roasting tray to a food processor and blend to a fine purée with the chilled butter. Season again, to taste. Spoon the mixture into the prepared terrine and smooth the top with a palette knife. Cover the top with the overhanging cling film. Chill in the fridge for 30 minutes, then top with the clarified butter and chill for a further 2 hours, until set. Spoon the mixture into the prepared terrine and smooth the top with a palette knife. Cover the top with the overhanging cling film. Chill in the fridge for 30 minutes, then top with the clarified butter and chill for a further 2 hours, until set. Meanwhile, for the chutney, heat the sugar in a large, heavy-based frying pan over a medium heat, until melted and caramelised, then add the shallots and apricots. The mixture will become lumpy, but keep the pan on the heat and continue to cook. Meanwhile, for the chutney, heat the sugar in a large, heavy-based frying pan over a medium heat, until melted and caramelised, then add the shallots and apricots. The mixture will become lumpy, but keep the pan on the heat and continue to cook. Add the cider vinegar and cook until incorporated into the mixture, then stir in the Bramley apples, cinnamon and cloves and cook for 10 minutes, stirring well, until the apples are tender and the chutney has thickened. Add the cider vinegar and cook until incorporated into the mixture, then stir in the Bramley apples, cinnamon and cloves and cook for 10 minutes, stirring well, until the apples are tender and the chutney has thickened. Remove the pan from the heat and stir in the walnuts, then season, to taste, with salt and pepper. Transfer to a sterilised jar and seal, or serve straight away. Remove the pan from the heat and stir in the walnuts, then season, to taste, with salt and pepper. Transfer to a sterilised jar and seal, or serve straight away. Just before serving, make the Melba toast. Preheat the grill to medium, toast the bread slices until pale golden-brown on both sides, then cut each bread slice in half horizontally to create 2 thinner slices, with one toasted side and one untoasted side. Remove any excess dough from the untoasted side - the aim is to make the slices as thin as possible so that every crumb toasts well. Cut the slices into triangles then grill the untoasted sides until golden-brown. Just before serving, make the Melba toast. Preheat the grill to medium, toast the bread slices until pale golden-brown on both sides, then cut each bread slice in half horizontally to create 2 thinner slices, with one toasted side and one untoasted side. Remove any excess dough from the untoasted side - the aim is to make the slices as thin as possible so that every crumb toasts well. Cut the slices into triangles then grill the untoasted sides until golden-brown. To serve, peel the cling film from the surface of the pâté, upturn the terrine onto a plate, lift off the terrine and peel away the cling film. Slice and serve with the chutney and Melba toast. To serve, peel the cling film from the surface of the pâté, upturn the terrine onto a plate, lift off the terrine and peel away the cling film. Slice and serve with the chutney and Melba toast."
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} | bbec52e2bcc26e36a5d74e896ad6069759e0c3282e2160a6e10d07db91ee4e0b | Sticky Sichuan-style aubergines recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sticky_sichuan_22380_16x9.jpg The secret to these gloriously sticky aubergines is to add the delicious dressing whilst hot. vegetable oil, for deep fat fryer30g/1oz plain flour40g/1½oz rice flour15g/½oz cornflour1 free-range egg120ml/4fl oz almond milk1 large aubergine, cut into 2–3cm/¾in–1¼in dice vegetable oil, for deep fat fryer 30g/1oz plain flour 40g/1½oz rice flour 15g/½oz cornflour 1 free-range egg 120ml/4fl oz almond milk 1 large aubergine, cut into 2–3cm/¾in–1¼in dice 2 garlic cloves, crushed1 tbsp finely chopped fresh ginger2 tbsp brown sugar1 tbsp Chinese black vinegar½ tsp crushed Sichuan peppercorns1 tbsp chilli garlic sauce100ml/3½fl oz light soy sauce1 tsp toasted white sesame seeds½ tsp sesame oil1 tbsp cornflour, to thickensalt and freshly ground black pepper 2 garlic cloves, crushed 1 tbsp finely chopped fresh ginger 2 tbsp brown sugar 1 tbsp Chinese black vinegar ½ tsp crushed Sichuan peppercorns 1 tbsp chilli garlic sauce 100ml/3½fl oz light soy sauce 1 tsp toasted white sesame seeds ½ tsp sesame oil 1 tbsp cornflour, to thicken salt and freshly ground black pepper 2 tbsp crispy shallots2 spring onions, finely sliced2 tbsp coriander sprigs1 red chilli, finely sliced 2 tbsp crispy shallots 2 spring onions, finely sliced 2 tbsp coriander sprigs 1 red chilli, finely sliced Method To make the aubergine, preheat a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour, rice flour and cornflour in a shallow bowl. In a separate shallow bowl, whisk together the egg and almond milk to form a batter.When the oil is hot enough to fry, dip the aubergine pieces first into the flour mix and then the batter. Deep fry until golden and crisp and set aside on a plate lined with kitchen roll.To make the dressing, place all the ingredients except the cornflour into a saucepan over a medium heat and mix together. Whisk in the cornflour to thicken, this will take 2–4 minutes. Taste and season with salt and freshly ground black pepper if needed.Spoon the hot dressing over the aubergines. To serve, garnish with the crispy shallots, spring onions, coriander and red chilli. To make the aubergine, preheat a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the aubergine, preheat a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour, rice flour and cornflour in a shallow bowl. In a separate shallow bowl, whisk together the egg and almond milk to form a batter. Mix together the plain flour, rice flour and cornflour in a shallow bowl. In a separate shallow bowl, whisk together the egg and almond milk to form a batter. When the oil is hot enough to fry, dip the aubergine pieces first into the flour mix and then the batter. Deep fry until golden and crisp and set aside on a plate lined with kitchen roll. When the oil is hot enough to fry, dip the aubergine pieces first into the flour mix and then the batter. Deep fry until golden and crisp and set aside on a plate lined with kitchen roll. To make the dressing, place all the ingredients except the cornflour into a saucepan over a medium heat and mix together. Whisk in the cornflour to thicken, this will take 2–4 minutes. Taste and season with salt and freshly ground black pepper if needed. To make the dressing, place all the ingredients except the cornflour into a saucepan over a medium heat and mix together. Whisk in the cornflour to thicken, this will take 2–4 minutes. Taste and season with salt and freshly ground black pepper if needed. Spoon the hot dressing over the aubergines. To serve, garnish with the crispy shallots, spring onions, coriander and red chilli. Spoon the hot dressing over the aubergines. To serve, garnish with the crispy shallots, spring onions, coriander and red chilli. | {
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"title": "Sticky Sichuan-style aubergines 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/sticky_sichuan_22380_16x9.jpg The secret to these gloriously sticky aubergines is to add the delicious dressing whilst hot. vegetable oil, for deep fat fryer30g/1oz plain flour40g/1½oz rice flour15g/½oz cornflour1 free-range egg120ml/4fl oz almond milk1 large aubergine, cut into 2–3cm/¾in–1¼in dice vegetable oil, for deep fat fryer 30g/1oz plain flour 40g/1½oz rice flour 15g/½oz cornflour 1 free-range egg 120ml/4fl oz almond milk 1 large aubergine, cut into 2–3cm/¾in–1¼in dice 2 garlic cloves, crushed1 tbsp finely chopped fresh ginger2 tbsp brown sugar1 tbsp Chinese black vinegar½ tsp crushed Sichuan peppercorns1 tbsp chilli garlic sauce100ml/3½fl oz light soy sauce1 tsp toasted white sesame seeds½ tsp sesame oil1 tbsp cornflour, to thickensalt and freshly ground black pepper 2 garlic cloves, crushed 1 tbsp finely chopped fresh ginger 2 tbsp brown sugar 1 tbsp Chinese black vinegar ½ tsp crushed Sichuan peppercorns 1 tbsp chilli garlic sauce 100ml/3½fl oz light soy sauce 1 tsp toasted white sesame seeds ½ tsp sesame oil 1 tbsp cornflour, to thicken salt and freshly ground black pepper 2 tbsp crispy shallots2 spring onions, finely sliced2 tbsp coriander sprigs1 red chilli, finely sliced 2 tbsp crispy shallots 2 spring onions, finely sliced 2 tbsp coriander sprigs 1 red chilli, finely sliced Method To make the aubergine, preheat a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour, rice flour and cornflour in a shallow bowl. In a separate shallow bowl, whisk together the egg and almond milk to form a batter.When the oil is hot enough to fry, dip the aubergine pieces first into the flour mix and then the batter. Deep fry until golden and crisp and set aside on a plate lined with kitchen roll.To make the dressing, place all the ingredients except the cornflour into a saucepan over a medium heat and mix together. Whisk in the cornflour to thicken, this will take 2–4 minutes. Taste and season with salt and freshly ground black pepper if needed.Spoon the hot dressing over the aubergines. To serve, garnish with the crispy shallots, spring onions, coriander and red chilli. To make the aubergine, preheat a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the aubergine, preheat a deep fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour, rice flour and cornflour in a shallow bowl. In a separate shallow bowl, whisk together the egg and almond milk to form a batter. Mix together the plain flour, rice flour and cornflour in a shallow bowl. In a separate shallow bowl, whisk together the egg and almond milk to form a batter. When the oil is hot enough to fry, dip the aubergine pieces first into the flour mix and then the batter. Deep fry until golden and crisp and set aside on a plate lined with kitchen roll. When the oil is hot enough to fry, dip the aubergine pieces first into the flour mix and then the batter. Deep fry until golden and crisp and set aside on a plate lined with kitchen roll. To make the dressing, place all the ingredients except the cornflour into a saucepan over a medium heat and mix together. Whisk in the cornflour to thicken, this will take 2–4 minutes. Taste and season with salt and freshly ground black pepper if needed. To make the dressing, place all the ingredients except the cornflour into a saucepan over a medium heat and mix together. Whisk in the cornflour to thicken, this will take 2–4 minutes. Taste and season with salt and freshly ground black pepper if needed. Spoon the hot dressing over the aubergines. To serve, garnish with the crispy shallots, spring onions, coriander and red chilli. Spoon the hot dressing over the aubergines. To serve, garnish with the crispy shallots, spring onions, coriander and red chilli."
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} | f5298013d1c94f38043adf1b40a9371bc1ea5cd8b442b1f17fd1cde2256a173f | Honey roast duck with girolle fricasse recipe
An average of 5.0 out of 5 stars from 1 rating This roast duck dish makes the most of summer vegetables. 2kg/4lb 8oz duck, legs removed, breast on the crown2 tbsp honey 1 tsp fennel seeds, crushed1 tsp black peppercorns, crushed30g/1oz unsalted butter 250g/9oz fresh girolles 1 tbsp cider vinegar 50ml/2fl oz olive oil 4 courgettes with flowers, thinly sliced, flowers separated300g/10½oz podded fresh peas 2 tbsp duck jus 4 apricots, destoned and cut into wedges handful fresh almonds, shelled 1 tbsp finely chopped tarragon1 tbsp finely chopped chervil8 lemon verbena leaves pea shoots, to serve drizzle extra virgin olive oilfleur de sel, to serve salt and freshly ground black pepper 2kg/4lb 8oz duck, legs removed, breast on the crown 2 tbsp honey 1 tsp fennel seeds, crushed 1 tsp black peppercorns, crushed 30g/1oz unsalted butter 250g/9oz fresh girolles 1 tbsp cider vinegar 50ml/2fl oz olive oil 4 courgettes with flowers, thinly sliced, flowers separated 300g/10½oz podded fresh peas 2 tbsp duck jus 4 apricots, destoned and cut into wedges handful fresh almonds, shelled 1 tbsp finely chopped tarragon 1 tbsp finely chopped chervil 8 lemon verbena leaves pea shoots, to serve drizzle extra virgin olive oil fleur de sel, to serve salt and freshly ground black pepper Method Preheat oven to 230C/210C Fan/Gas 8.Rub the duck breast with the honey and season with the fennel seeds, black pepper and salt. Roast in the oven for 14–16 minutes, then set aside to rest for 20 minutes. Heat a frying pan and add the butter. Once foaming, add the girolles and season with salt. Cook for 5 minutes. Deglaze the pan with a splash of vinegar then remove from the heat and set aside. In a separate pan, heat the olive oil and sauté the courgettes until golden-brown. Add the apricots and the peas, then the cooked girolles. Add a couple of tablespoons of the jus and cook the fricassé for a minute. Add 20g/¾oz butter to the pan gradually, until emulsified. Add the herbs and lemon verbena leaves. Season with salt and pepper and a dash of cider vinegar.Place the courgette flowers in a bowl and cover with cling film. Place in the microwave for 2-3 minutes or until crisp.Divide the fricassé between four plates and top with slices of duck. Scatter over the fresh almonds and pea shoots, sprinkle with fleur de sel and the courgette flowers, drizzle with extra virgin olive oil and serve. Preheat oven to 230C/210C Fan/Gas 8. Preheat oven to 230C/210C Fan/Gas 8. Rub the duck breast with the honey and season with the fennel seeds, black pepper and salt. Roast in the oven for 14–16 minutes, then set aside to rest for 20 minutes. Rub the duck breast with the honey and season with the fennel seeds, black pepper and salt. Roast in the oven for 14–16 minutes, then set aside to rest for 20 minutes. Heat a frying pan and add the butter. Once foaming, add the girolles and season with salt. Cook for 5 minutes. Deglaze the pan with a splash of vinegar then remove from the heat and set aside. Heat a frying pan and add the butter. Once foaming, add the girolles and season with salt. Cook for 5 minutes. Deglaze the pan with a splash of vinegar then remove from the heat and set aside. In a separate pan, heat the olive oil and sauté the courgettes until golden-brown. Add the apricots and the peas, then the cooked girolles. Add a couple of tablespoons of the jus and cook the fricassé for a minute. Add 20g/¾oz butter to the pan gradually, until emulsified. In a separate pan, heat the olive oil and sauté the courgettes until golden-brown. Add the apricots and the peas, then the cooked girolles. Add a couple of tablespoons of the jus and cook the fricassé for a minute. Add 20g/¾oz butter to the pan gradually, until emulsified. Add the herbs and lemon verbena leaves. Season with salt and pepper and a dash of cider vinegar. Add the herbs and lemon verbena leaves. Season with salt and pepper and a dash of cider vinegar. Place the courgette flowers in a bowl and cover with cling film. Place in the microwave for 2-3 minutes or until crisp. Place the courgette flowers in a bowl and cover with cling film. Place in the microwave for 2-3 minutes or until crisp. Divide the fricassé between four plates and top with slices of duck. Scatter over the fresh almonds and pea shoots, sprinkle with fleur de sel and the courgette flowers, drizzle with extra virgin olive oil and serve. Divide the fricassé between four plates and top with slices of duck. Scatter over the fresh almonds and pea shoots, sprinkle with fleur de sel and the courgette flowers, drizzle with extra virgin olive oil and serve. | {
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"title": "Honey roast duck with girolle fricasse recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This roast duck dish makes the most of summer vegetables. 2kg/4lb 8oz duck, legs removed, breast on the crown2 tbsp honey 1 tsp fennel seeds, crushed1 tsp black peppercorns, crushed30g/1oz unsalted butter 250g/9oz fresh girolles 1 tbsp cider vinegar 50ml/2fl oz olive oil 4 courgettes with flowers, thinly sliced, flowers separated300g/10½oz podded fresh peas 2 tbsp duck jus 4 apricots, destoned and cut into wedges handful fresh almonds, shelled 1 tbsp finely chopped tarragon1 tbsp finely chopped chervil8 lemon verbena leaves pea shoots, to serve drizzle extra virgin olive oilfleur de sel, to serve salt and freshly ground black pepper 2kg/4lb 8oz duck, legs removed, breast on the crown 2 tbsp honey 1 tsp fennel seeds, crushed 1 tsp black peppercorns, crushed 30g/1oz unsalted butter 250g/9oz fresh girolles 1 tbsp cider vinegar 50ml/2fl oz olive oil 4 courgettes with flowers, thinly sliced, flowers separated 300g/10½oz podded fresh peas 2 tbsp duck jus 4 apricots, destoned and cut into wedges handful fresh almonds, shelled 1 tbsp finely chopped tarragon 1 tbsp finely chopped chervil 8 lemon verbena leaves pea shoots, to serve drizzle extra virgin olive oil fleur de sel, to serve salt and freshly ground black pepper Method Preheat oven to 230C/210C Fan/Gas 8.Rub the duck breast with the honey and season with the fennel seeds, black pepper and salt. Roast in the oven for 14–16 minutes, then set aside to rest for 20 minutes. Heat a frying pan and add the butter. Once foaming, add the girolles and season with salt. Cook for 5 minutes. Deglaze the pan with a splash of vinegar then remove from the heat and set aside. In a separate pan, heat the olive oil and sauté the courgettes until golden-brown. Add the apricots and the peas, then the cooked girolles. Add a couple of tablespoons of the jus and cook the fricassé for a minute. Add 20g/¾oz butter to the pan gradually, until emulsified. Add the herbs and lemon verbena leaves. Season with salt and pepper and a dash of cider vinegar.Place the courgette flowers in a bowl and cover with cling film. Place in the microwave for 2-3 minutes or until crisp.Divide the fricassé between four plates and top with slices of duck. Scatter over the fresh almonds and pea shoots, sprinkle with fleur de sel and the courgette flowers, drizzle with extra virgin olive oil and serve. Preheat oven to 230C/210C Fan/Gas 8. Preheat oven to 230C/210C Fan/Gas 8. Rub the duck breast with the honey and season with the fennel seeds, black pepper and salt. Roast in the oven for 14–16 minutes, then set aside to rest for 20 minutes. Rub the duck breast with the honey and season with the fennel seeds, black pepper and salt. Roast in the oven for 14–16 minutes, then set aside to rest for 20 minutes. Heat a frying pan and add the butter. Once foaming, add the girolles and season with salt. Cook for 5 minutes. Deglaze the pan with a splash of vinegar then remove from the heat and set aside. Heat a frying pan and add the butter. Once foaming, add the girolles and season with salt. Cook for 5 minutes. Deglaze the pan with a splash of vinegar then remove from the heat and set aside. In a separate pan, heat the olive oil and sauté the courgettes until golden-brown. Add the apricots and the peas, then the cooked girolles. Add a couple of tablespoons of the jus and cook the fricassé for a minute. Add 20g/¾oz butter to the pan gradually, until emulsified. In a separate pan, heat the olive oil and sauté the courgettes until golden-brown. Add the apricots and the peas, then the cooked girolles. Add a couple of tablespoons of the jus and cook the fricassé for a minute. Add 20g/¾oz butter to the pan gradually, until emulsified. Add the herbs and lemon verbena leaves. Season with salt and pepper and a dash of cider vinegar. Add the herbs and lemon verbena leaves. Season with salt and pepper and a dash of cider vinegar. Place the courgette flowers in a bowl and cover with cling film. Place in the microwave for 2-3 minutes or until crisp. Place the courgette flowers in a bowl and cover with cling film. Place in the microwave for 2-3 minutes or until crisp. Divide the fricassé between four plates and top with slices of duck. Scatter over the fresh almonds and pea shoots, sprinkle with fleur de sel and the courgette flowers, drizzle with extra virgin olive oil and serve. Divide the fricassé between four plates and top with slices of duck. Scatter over the fresh almonds and pea shoots, sprinkle with fleur de sel and the courgette flowers, drizzle with extra virgin olive oil and serve."
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} | ebc50fd15ee6aadb1f049b6d152b76810e70662d9a087b50c55b29e13f6dde91 | Spiced whole cauliflower with pilaf recipe
An average of 4.5 out of 5 stars from 8 ratings A rich and delicious spiced whole cauliflower with a zesty pilaf is a delicious vegetarian dinner that will wow guests. It's not too tricky either! 200g/7oz rice wine vinegar 200g/7oz white caster sugar 5g/¼oz salt3 long red chillies, thinly sliced 200g/7oz rice wine vinegar 200g/7oz white caster sugar 5g/¼oz salt 3 long red chillies, thinly sliced 3 tbsp unsalted butter1 banana shallot (or 1 small onion), finely chopped280g/10oz long grain rice530ml/19fl oz vegetable or chicken stock 40g/1½oz sultanas1 tbsp orange zest 1 small stick cinnamon1¼ tsp salt¼ tsp freshly ground black pepper 3 tbsp unsalted butter 1 banana shallot (or 1 small onion), finely chopped 280g/10oz long grain rice 530ml/19fl oz vegetable or chicken stock 40g/1½oz sultanas 1 tbsp orange zest 1 small stick cinnamon 1¼ tsp salt ¼ tsp freshly ground black pepper 50ml/2fl oz grape seed oil 1 medium cauliflower, leaves removed250g/9oz unsalted butter 20g/¾oz Goan curry powder 70g/2½oz toasted peanuts, roughly chopped1 acidic, green apple, such as Granny Smith, peeled and diced 1 bunch coriander, leaves picked, stalks chopped180g/6¼oz plain yogurt320g/11½oz mango chutney 50ml/2fl oz grape seed oil 1 medium cauliflower, leaves removed 250g/9oz unsalted butter 20g/¾oz Goan curry powder 70g/2½oz toasted peanuts, roughly chopped 1 acidic, green apple, such as Granny Smith, peeled and diced 1 bunch coriander, leaves picked, stalks chopped 180g/6¼oz plain yogurt 320g/11½oz mango chutney Method To make the pickle, put the vinegar, sugar, salt, 200ml/7fl oz water in a pan and bring to the boil. Leave to cool for 5 minutes then add the chillies. Set aside for at least 20 minutes, overnight is best.To make the pilaf, preheat oven to 200C/180C Fan/Gas 6. Heat an oven-proof saucepan or pot over a low heat and add the butter. Once hot, skim off the solids (the bubbly white residue) to clarify the butter. Add the shallots for 4 minutes until soft but not brown. Stir in the rice for 5 minutes or until the grains turn white. Stir in the stock, sultanas, zest, cinnamon, salt and pepper and bring to the boil. Cover with a lid or tin foil and bake in the oven for 40 minutes. Set aside, covered, for 5 minutes before removing the cinnamon stick and fluffing with a fork before serving.To make the cauliflower, heat a frying pan over medium heat, add the grape seed oil then the whole cauliflower. Cook, turning regularly, until caramelised and golden-brown all over. Add the butter and when it starts to foam and bubble, add one teaspoon of the curry powder. Baste the cauliflower with the butter for 20 to 25 minutes until the cauliflower is soft in the middle. Insert a skewer or a cake tester into the centre to check. Remove from the heat and continue to baste for another 2 minutes or place in the oven for 10 minutes. Blend the mango chutney until smooth, pass through a sieve and add to a piping bag reserve for later.Spread the yoghurt out on a large plate, place the cauliflower in the middle. Drizzle the mango sauce over the cauliflower using a piping bag or spoon, if you don’t mind it a little messy. Sprinkle all over the coriander, chopped peanuts, apple and chilli pickle. To make the pickle, put the vinegar, sugar, salt, 200ml/7fl oz water in a pan and bring to the boil. Leave to cool for 5 minutes then add the chillies. Set aside for at least 20 minutes, overnight is best. To make the pickle, put the vinegar, sugar, salt, 200ml/7fl oz water in a pan and bring to the boil. Leave to cool for 5 minutes then add the chillies. Set aside for at least 20 minutes, overnight is best. To make the pilaf, preheat oven to 200C/180C Fan/Gas 6. Heat an oven-proof saucepan or pot over a low heat and add the butter. Once hot, skim off the solids (the bubbly white residue) to clarify the butter. Add the shallots for 4 minutes until soft but not brown. Stir in the rice for 5 minutes or until the grains turn white. Stir in the stock, sultanas, zest, cinnamon, salt and pepper and bring to the boil. Cover with a lid or tin foil and bake in the oven for 40 minutes. Set aside, covered, for 5 minutes before removing the cinnamon stick and fluffing with a fork before serving. To make the pilaf, preheat oven to 200C/180C Fan/Gas 6. Heat an oven-proof saucepan or pot over a low heat and add the butter. Once hot, skim off the solids (the bubbly white residue) to clarify the butter. Add the shallots for 4 minutes until soft but not brown. Stir in the rice for 5 minutes or until the grains turn white. Stir in the stock, sultanas, zest, cinnamon, salt and pepper and bring to the boil. Cover with a lid or tin foil and bake in the oven for 40 minutes. Set aside, covered, for 5 minutes before removing the cinnamon stick and fluffing with a fork before serving. To make the cauliflower, heat a frying pan over medium heat, add the grape seed oil then the whole cauliflower. Cook, turning regularly, until caramelised and golden-brown all over. Add the butter and when it starts to foam and bubble, add one teaspoon of the curry powder. Baste the cauliflower with the butter for 20 to 25 minutes until the cauliflower is soft in the middle. Insert a skewer or a cake tester into the centre to check. Remove from the heat and continue to baste for another 2 minutes or place in the oven for 10 minutes. To make the cauliflower, heat a frying pan over medium heat, add the grape seed oil then the whole cauliflower. Cook, turning regularly, until caramelised and golden-brown all over. Add the butter and when it starts to foam and bubble, add one teaspoon of the curry powder. Baste the cauliflower with the butter for 20 to 25 minutes until the cauliflower is soft in the middle. Insert a skewer or a cake tester into the centre to check. Remove from the heat and continue to baste for another 2 minutes or place in the oven for 10 minutes. Blend the mango chutney until smooth, pass through a sieve and add to a piping bag reserve for later. Blend the mango chutney until smooth, pass through a sieve and add to a piping bag reserve for later. Spread the yoghurt out on a large plate, place the cauliflower in the middle. Drizzle the mango sauce over the cauliflower using a piping bag or spoon, if you don’t mind it a little messy. Sprinkle all over the coriander, chopped peanuts, apple and chilli pickle. Spread the yoghurt out on a large plate, place the cauliflower in the middle. Drizzle the mango sauce over the cauliflower using a piping bag or spoon, if you don’t mind it a little messy. Sprinkle all over the coriander, chopped peanuts, apple and chilli pickle. | {
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"title": "Spiced whole cauliflower with pilaf recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings A rich and delicious spiced whole cauliflower with a zesty pilaf is a delicious vegetarian dinner that will wow guests. It's not too tricky either! 200g/7oz rice wine vinegar 200g/7oz white caster sugar 5g/¼oz salt3 long red chillies, thinly sliced 200g/7oz rice wine vinegar 200g/7oz white caster sugar 5g/¼oz salt 3 long red chillies, thinly sliced 3 tbsp unsalted butter1 banana shallot (or 1 small onion), finely chopped280g/10oz long grain rice530ml/19fl oz vegetable or chicken stock 40g/1½oz sultanas1 tbsp orange zest 1 small stick cinnamon1¼ tsp salt¼ tsp freshly ground black pepper 3 tbsp unsalted butter 1 banana shallot (or 1 small onion), finely chopped 280g/10oz long grain rice 530ml/19fl oz vegetable or chicken stock 40g/1½oz sultanas 1 tbsp orange zest 1 small stick cinnamon 1¼ tsp salt ¼ tsp freshly ground black pepper 50ml/2fl oz grape seed oil 1 medium cauliflower, leaves removed250g/9oz unsalted butter 20g/¾oz Goan curry powder 70g/2½oz toasted peanuts, roughly chopped1 acidic, green apple, such as Granny Smith, peeled and diced 1 bunch coriander, leaves picked, stalks chopped180g/6¼oz plain yogurt320g/11½oz mango chutney 50ml/2fl oz grape seed oil 1 medium cauliflower, leaves removed 250g/9oz unsalted butter 20g/¾oz Goan curry powder 70g/2½oz toasted peanuts, roughly chopped 1 acidic, green apple, such as Granny Smith, peeled and diced 1 bunch coriander, leaves picked, stalks chopped 180g/6¼oz plain yogurt 320g/11½oz mango chutney Method To make the pickle, put the vinegar, sugar, salt, 200ml/7fl oz water in a pan and bring to the boil. Leave to cool for 5 minutes then add the chillies. Set aside for at least 20 minutes, overnight is best.To make the pilaf, preheat oven to 200C/180C Fan/Gas 6. Heat an oven-proof saucepan or pot over a low heat and add the butter. Once hot, skim off the solids (the bubbly white residue) to clarify the butter. Add the shallots for 4 minutes until soft but not brown. Stir in the rice for 5 minutes or until the grains turn white. Stir in the stock, sultanas, zest, cinnamon, salt and pepper and bring to the boil. Cover with a lid or tin foil and bake in the oven for 40 minutes. Set aside, covered, for 5 minutes before removing the cinnamon stick and fluffing with a fork before serving.To make the cauliflower, heat a frying pan over medium heat, add the grape seed oil then the whole cauliflower. Cook, turning regularly, until caramelised and golden-brown all over. Add the butter and when it starts to foam and bubble, add one teaspoon of the curry powder. Baste the cauliflower with the butter for 20 to 25 minutes until the cauliflower is soft in the middle. Insert a skewer or a cake tester into the centre to check. Remove from the heat and continue to baste for another 2 minutes or place in the oven for 10 minutes. Blend the mango chutney until smooth, pass through a sieve and add to a piping bag reserve for later.Spread the yoghurt out on a large plate, place the cauliflower in the middle. Drizzle the mango sauce over the cauliflower using a piping bag or spoon, if you don’t mind it a little messy. Sprinkle all over the coriander, chopped peanuts, apple and chilli pickle. To make the pickle, put the vinegar, sugar, salt, 200ml/7fl oz water in a pan and bring to the boil. Leave to cool for 5 minutes then add the chillies. Set aside for at least 20 minutes, overnight is best. To make the pickle, put the vinegar, sugar, salt, 200ml/7fl oz water in a pan and bring to the boil. Leave to cool for 5 minutes then add the chillies. Set aside for at least 20 minutes, overnight is best. To make the pilaf, preheat oven to 200C/180C Fan/Gas 6. Heat an oven-proof saucepan or pot over a low heat and add the butter. Once hot, skim off the solids (the bubbly white residue) to clarify the butter. Add the shallots for 4 minutes until soft but not brown. Stir in the rice for 5 minutes or until the grains turn white. Stir in the stock, sultanas, zest, cinnamon, salt and pepper and bring to the boil. Cover with a lid or tin foil and bake in the oven for 40 minutes. Set aside, covered, for 5 minutes before removing the cinnamon stick and fluffing with a fork before serving. To make the pilaf, preheat oven to 200C/180C Fan/Gas 6. Heat an oven-proof saucepan or pot over a low heat and add the butter. Once hot, skim off the solids (the bubbly white residue) to clarify the butter. Add the shallots for 4 minutes until soft but not brown. Stir in the rice for 5 minutes or until the grains turn white. Stir in the stock, sultanas, zest, cinnamon, salt and pepper and bring to the boil. Cover with a lid or tin foil and bake in the oven for 40 minutes. Set aside, covered, for 5 minutes before removing the cinnamon stick and fluffing with a fork before serving. To make the cauliflower, heat a frying pan over medium heat, add the grape seed oil then the whole cauliflower. Cook, turning regularly, until caramelised and golden-brown all over. Add the butter and when it starts to foam and bubble, add one teaspoon of the curry powder. Baste the cauliflower with the butter for 20 to 25 minutes until the cauliflower is soft in the middle. Insert a skewer or a cake tester into the centre to check. Remove from the heat and continue to baste for another 2 minutes or place in the oven for 10 minutes. To make the cauliflower, heat a frying pan over medium heat, add the grape seed oil then the whole cauliflower. Cook, turning regularly, until caramelised and golden-brown all over. Add the butter and when it starts to foam and bubble, add one teaspoon of the curry powder. Baste the cauliflower with the butter for 20 to 25 minutes until the cauliflower is soft in the middle. Insert a skewer or a cake tester into the centre to check. Remove from the heat and continue to baste for another 2 minutes or place in the oven for 10 minutes. Blend the mango chutney until smooth, pass through a sieve and add to a piping bag reserve for later. Blend the mango chutney until smooth, pass through a sieve and add to a piping bag reserve for later. Spread the yoghurt out on a large plate, place the cauliflower in the middle. Drizzle the mango sauce over the cauliflower using a piping bag or spoon, if you don’t mind it a little messy. Sprinkle all over the coriander, chopped peanuts, apple and chilli pickle. Spread the yoghurt out on a large plate, place the cauliflower in the middle. Drizzle the mango sauce over the cauliflower using a piping bag or spoon, if you don’t mind it a little messy. Sprinkle all over the coriander, chopped peanuts, apple and chilli pickle."
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} | 4cff3076e83328d4f80806bc6eb92c75d0128dd49ab84c5053ff3a4151e506dd | Caponata recipe
An average of 4.4 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caponata_82903_16x9.jpg This authentic caponata is somewhere between a stew and a salad. Sweet and sour aubergines mix with salty olives, capers and tangy tomatoes. Best eaten at room temperature or just warm, this is our dream lunch, served with crusty ciabatta. 4 medium aubergines, chopped into 2cm/1in cubessalt and freshly ground black pepper3-4 tbsp extra virgin olive oil, plus extra for drizzling1 onion, chopped2 celery sticks, chopped400g tin chopped tomatoes100g/3½oz green olives3 tbsp capers, drained and chopped2 tbsp red wine vinegar1½ tbsp sugar, or to tastehandful flatleaf parsley, choppedextra virgin olive oil, for drizzling 4 medium aubergines, chopped into 2cm/1in cubes salt and freshly ground black pepper 3-4 tbsp extra virgin olive oil, plus extra for drizzling 1 onion, chopped 2 celery sticks, chopped 400g tin chopped tomatoes 100g/3½oz green olives 3 tbsp capers, drained and chopped 2 tbsp red wine vinegar 1½ tbsp sugar, or to taste handful flatleaf parsley, chopped extra virgin olive oil, for drizzling Method Sprinkle the aubergines with salt and leave to drain in a colander for 30 minutes. Heat some of the olive oil in a large frying pan and brown the aubergine on a moderate heat for 10 minutes. When softened and browned, set aside. You may have to do this in batches.Heat the remaining olive oil in the pan and gently fry the onion and the celery until softened and transluscent, but not browned. Add the tomatoes, olives and capers, season with salt and freshly ground black pepper, and cook for 20 minutes until the mixture has thickened.In a separate bowl, mix together the red wine vinegar and sugar. Add this to the pan with the aubergine and cook for 10 minutes. It is ready when the red wine vinegar has been absorbed.Transfer the caponata to a large bowl, add the chopped parsley and mix well. Drizzle with extra virgin olive oil to serve. Serve hot or at room temperature. Sprinkle the aubergines with salt and leave to drain in a colander for 30 minutes. Sprinkle the aubergines with salt and leave to drain in a colander for 30 minutes. Heat some of the olive oil in a large frying pan and brown the aubergine on a moderate heat for 10 minutes. When softened and browned, set aside. You may have to do this in batches. Heat some of the olive oil in a large frying pan and brown the aubergine on a moderate heat for 10 minutes. When softened and browned, set aside. You may have to do this in batches. Heat the remaining olive oil in the pan and gently fry the onion and the celery until softened and transluscent, but not browned. Add the tomatoes, olives and capers, season with salt and freshly ground black pepper, and cook for 20 minutes until the mixture has thickened. Heat the remaining olive oil in the pan and gently fry the onion and the celery until softened and transluscent, but not browned. Add the tomatoes, olives and capers, season with salt and freshly ground black pepper, and cook for 20 minutes until the mixture has thickened. In a separate bowl, mix together the red wine vinegar and sugar. Add this to the pan with the aubergine and cook for 10 minutes. It is ready when the red wine vinegar has been absorbed. In a separate bowl, mix together the red wine vinegar and sugar. Add this to the pan with the aubergine and cook for 10 minutes. It is ready when the red wine vinegar has been absorbed. Transfer the caponata to a large bowl, add the chopped parsley and mix well. Drizzle with extra virgin olive oil to serve. Serve hot or at room temperature. Transfer the caponata to a large bowl, add the chopped parsley and mix well. Drizzle with extra virgin olive oil to serve. Serve hot or at room temperature. | {
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"title": "Caponata recipe",
"content": "An average of 4.4 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caponata_82903_16x9.jpg This authentic caponata is somewhere between a stew and a salad. Sweet and sour aubergines mix with salty olives, capers and tangy tomatoes. Best eaten at room temperature or just warm, this is our dream lunch, served with crusty ciabatta. 4 medium aubergines, chopped into 2cm/1in cubessalt and freshly ground black pepper3-4 tbsp extra virgin olive oil, plus extra for drizzling1 onion, chopped2 celery sticks, chopped400g tin chopped tomatoes100g/3½oz green olives3 tbsp capers, drained and chopped2 tbsp red wine vinegar1½ tbsp sugar, or to tastehandful flatleaf parsley, choppedextra virgin olive oil, for drizzling 4 medium aubergines, chopped into 2cm/1in cubes salt and freshly ground black pepper 3-4 tbsp extra virgin olive oil, plus extra for drizzling 1 onion, chopped 2 celery sticks, chopped 400g tin chopped tomatoes 100g/3½oz green olives 3 tbsp capers, drained and chopped 2 tbsp red wine vinegar 1½ tbsp sugar, or to taste handful flatleaf parsley, chopped extra virgin olive oil, for drizzling Method Sprinkle the aubergines with salt and leave to drain in a colander for 30 minutes. Heat some of the olive oil in a large frying pan and brown the aubergine on a moderate heat for 10 minutes. When softened and browned, set aside. You may have to do this in batches.Heat the remaining olive oil in the pan and gently fry the onion and the celery until softened and transluscent, but not browned. Add the tomatoes, olives and capers, season with salt and freshly ground black pepper, and cook for 20 minutes until the mixture has thickened.In a separate bowl, mix together the red wine vinegar and sugar. Add this to the pan with the aubergine and cook for 10 minutes. It is ready when the red wine vinegar has been absorbed.Transfer the caponata to a large bowl, add the chopped parsley and mix well. Drizzle with extra virgin olive oil to serve. Serve hot or at room temperature. Sprinkle the aubergines with salt and leave to drain in a colander for 30 minutes. Sprinkle the aubergines with salt and leave to drain in a colander for 30 minutes. Heat some of the olive oil in a large frying pan and brown the aubergine on a moderate heat for 10 minutes. When softened and browned, set aside. You may have to do this in batches. Heat some of the olive oil in a large frying pan and brown the aubergine on a moderate heat for 10 minutes. When softened and browned, set aside. You may have to do this in batches. Heat the remaining olive oil in the pan and gently fry the onion and the celery until softened and transluscent, but not browned. Add the tomatoes, olives and capers, season with salt and freshly ground black pepper, and cook for 20 minutes until the mixture has thickened. Heat the remaining olive oil in the pan and gently fry the onion and the celery until softened and transluscent, but not browned. Add the tomatoes, olives and capers, season with salt and freshly ground black pepper, and cook for 20 minutes until the mixture has thickened. In a separate bowl, mix together the red wine vinegar and sugar. Add this to the pan with the aubergine and cook for 10 minutes. It is ready when the red wine vinegar has been absorbed. In a separate bowl, mix together the red wine vinegar and sugar. Add this to the pan with the aubergine and cook for 10 minutes. It is ready when the red wine vinegar has been absorbed. Transfer the caponata to a large bowl, add the chopped parsley and mix well. Drizzle with extra virgin olive oil to serve. Serve hot or at room temperature. Transfer the caponata to a large bowl, add the chopped parsley and mix well. Drizzle with extra virgin olive oil to serve. Serve hot or at room temperature."
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} | 4dbb9599a987d4924dbd9abd1b0648e216efaf6e94b03c03d6ebc455ad22fe79 | Grilled aubergines with miso recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledaubergineswit_90214_16x9.jpg This aubergine recipe is healthy and low fat, yet absolutely delicious! Serve with rice for a filling midweek meal. 2 Japanese aubergines or 1 large purple auberginevegetable oil, for shallow frying4 spring onions, green part only 2 Japanese aubergines or 1 large purple aubergine vegetable oil, for shallow frying 4 spring onions, green part only 4 tbsp light (sweet) miso paste (available in some supermarkets and in Asian grocers)2 tsp sugar1 small knob fresh ginger1 tbsp shoyu or light soy sauce2 tbsp mirin 4 tbsp light (sweet) miso paste (available in some supermarkets and in Asian grocers) 2 tsp sugar 1 small knob fresh ginger 1 tbsp shoyu or light soy sauce 2 tbsp mirin Method Prepare the aubergines. Slice the aubergines in half lengthways, keeping the stem end intact.Score the cut side of the aubergines diagonally, forming a diamond pattern in the flesh.Heat about 0.5cm/0.25in oil in a heavy-bottomed frying pan. When it's hot, add the aubergine halves, cut side down. Fry the halves until lightly browned, about three minutes. Turn over and lightly fry the other side for a further minute or two. The aubergines should be fairly soft.Carefully remove the aubergines from the pan with a fish slice and drain on kitchen paper.Preheat the grill to medium.Prepare the miso topping. Place the miso into a bowl and stir in the sugar. Grate the ginger into the bowl, then stir in the shoyu or soy sauce and mirin.Place the aubergines onto a baking sheet, cut-side up. Spoon the miso topping over the aubergine halves, then place them under the grill. Grill until the miso topping is just beginning to brown and bubble slightly, but don't allow it to burn.Finely slice the spring onions.Place the grilled aubergines onto a serving plate, scatter the finely sliced spring onions over the top and serve. Prepare the aubergines. Slice the aubergines in half lengthways, keeping the stem end intact. Prepare the aubergines. Slice the aubergines in half lengthways, keeping the stem end intact. Score the cut side of the aubergines diagonally, forming a diamond pattern in the flesh. Score the cut side of the aubergines diagonally, forming a diamond pattern in the flesh. Heat about 0.5cm/0.25in oil in a heavy-bottomed frying pan. When it's hot, add the aubergine halves, cut side down. Fry the halves until lightly browned, about three minutes. Turn over and lightly fry the other side for a further minute or two. The aubergines should be fairly soft. Heat about 0.5cm/0.25in oil in a heavy-bottomed frying pan. When it's hot, add the aubergine halves, cut side down. Fry the halves until lightly browned, about three minutes. Turn over and lightly fry the other side for a further minute or two. The aubergines should be fairly soft. Carefully remove the aubergines from the pan with a fish slice and drain on kitchen paper. Carefully remove the aubergines from the pan with a fish slice and drain on kitchen paper. Preheat the grill to medium. Preheat the grill to medium. Prepare the miso topping. Place the miso into a bowl and stir in the sugar. Grate the ginger into the bowl, then stir in the shoyu or soy sauce and mirin. Prepare the miso topping. Place the miso into a bowl and stir in the sugar. Grate the ginger into the bowl, then stir in the shoyu or soy sauce and mirin. Place the aubergines onto a baking sheet, cut-side up. Spoon the miso topping over the aubergine halves, then place them under the grill. Grill until the miso topping is just beginning to brown and bubble slightly, but don't allow it to burn. Place the aubergines onto a baking sheet, cut-side up. Spoon the miso topping over the aubergine halves, then place them under the grill. Grill until the miso topping is just beginning to brown and bubble slightly, but don't allow it to burn. Finely slice the spring onions. Finely slice the spring onions. Place the grilled aubergines onto a serving plate, scatter the finely sliced spring onions over the top and serve. Place the grilled aubergines onto a serving plate, scatter the finely sliced spring onions over the top and serve. Recipe tips This aubergine dish can be made on the barbecue, just keep an eye on it as the sweet mirin can burn. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/grilledaubergineswit_90214",
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"title": "Grilled aubergines with miso 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/grilledaubergineswit_90214_16x9.jpg This aubergine recipe is healthy and low fat, yet absolutely delicious! Serve with rice for a filling midweek meal. 2 Japanese aubergines or 1 large purple auberginevegetable oil, for shallow frying4 spring onions, green part only 2 Japanese aubergines or 1 large purple aubergine vegetable oil, for shallow frying 4 spring onions, green part only 4 tbsp light (sweet) miso paste (available in some supermarkets and in Asian grocers)2 tsp sugar1 small knob fresh ginger1 tbsp shoyu or light soy sauce2 tbsp mirin 4 tbsp light (sweet) miso paste (available in some supermarkets and in Asian grocers) 2 tsp sugar 1 small knob fresh ginger 1 tbsp shoyu or light soy sauce 2 tbsp mirin Method Prepare the aubergines. Slice the aubergines in half lengthways, keeping the stem end intact.Score the cut side of the aubergines diagonally, forming a diamond pattern in the flesh.Heat about 0.5cm/0.25in oil in a heavy-bottomed frying pan. When it's hot, add the aubergine halves, cut side down. Fry the halves until lightly browned, about three minutes. Turn over and lightly fry the other side for a further minute or two. The aubergines should be fairly soft.Carefully remove the aubergines from the pan with a fish slice and drain on kitchen paper.Preheat the grill to medium.Prepare the miso topping. Place the miso into a bowl and stir in the sugar. Grate the ginger into the bowl, then stir in the shoyu or soy sauce and mirin.Place the aubergines onto a baking sheet, cut-side up. Spoon the miso topping over the aubergine halves, then place them under the grill. Grill until the miso topping is just beginning to brown and bubble slightly, but don't allow it to burn.Finely slice the spring onions.Place the grilled aubergines onto a serving plate, scatter the finely sliced spring onions over the top and serve. Prepare the aubergines. Slice the aubergines in half lengthways, keeping the stem end intact. Prepare the aubergines. Slice the aubergines in half lengthways, keeping the stem end intact. Score the cut side of the aubergines diagonally, forming a diamond pattern in the flesh. Score the cut side of the aubergines diagonally, forming a diamond pattern in the flesh. Heat about 0.5cm/0.25in oil in a heavy-bottomed frying pan. When it's hot, add the aubergine halves, cut side down. Fry the halves until lightly browned, about three minutes. Turn over and lightly fry the other side for a further minute or two. The aubergines should be fairly soft. Heat about 0.5cm/0.25in oil in a heavy-bottomed frying pan. When it's hot, add the aubergine halves, cut side down. Fry the halves until lightly browned, about three minutes. Turn over and lightly fry the other side for a further minute or two. The aubergines should be fairly soft. Carefully remove the aubergines from the pan with a fish slice and drain on kitchen paper. Carefully remove the aubergines from the pan with a fish slice and drain on kitchen paper. Preheat the grill to medium. Preheat the grill to medium. Prepare the miso topping. Place the miso into a bowl and stir in the sugar. Grate the ginger into the bowl, then stir in the shoyu or soy sauce and mirin. Prepare the miso topping. Place the miso into a bowl and stir in the sugar. Grate the ginger into the bowl, then stir in the shoyu or soy sauce and mirin. Place the aubergines onto a baking sheet, cut-side up. Spoon the miso topping over the aubergine halves, then place them under the grill. Grill until the miso topping is just beginning to brown and bubble slightly, but don't allow it to burn. Place the aubergines onto a baking sheet, cut-side up. Spoon the miso topping over the aubergine halves, then place them under the grill. Grill until the miso topping is just beginning to brown and bubble slightly, but don't allow it to burn. Finely slice the spring onions. Finely slice the spring onions. Place the grilled aubergines onto a serving plate, scatter the finely sliced spring onions over the top and serve. Place the grilled aubergines onto a serving plate, scatter the finely sliced spring onions over the top and serve. Recipe tips This aubergine dish can be made on the barbecue, just keep an eye on it as the sweet mirin can burn."
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