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} | e2a4bb921c5577d4f34390ec80e7953b92406cd115583e4c08a44e8b74b99732 | Perfect treacle tart recipe
For the sweet pastry, in a bowl, rub together the flour and butter using your fingertips, until the mixture resembles breadcrumbs.Add the icing sugar, egg yolks and cold water and mix until the mixture comes together as a dough. Wrap the dough in cling film, then chill in the fridge for two hours, to rest.Grease a 23cm/9½in loose-bottomed tart case with melted butter, then dust with flour, gently knocking out any excess. Meanwhile, line a baking tray with greaseproof paper and place the prepared tart case on top. Once the pastry has rested, discard the cling film and roll the pastry out onto a lightly floured work surface to a 4-5mm thickness. Lift the rolled pastry by rolling it loosely around the rolling pin, then lower it into the prepared tart case and press into the tart case to mould it to the sides and bottom. Trim off any excess pastry using a sharp knife. Chill the tart case in the fridge for a further 30 minutes.Preheat the oven to 200C/400F/Gas 6.When the tart case has rested, remove it from the fridge and prick the base several times using a fork.Line the base and sides of the tart case with greaseproof paper, then fill it with baking beans. Transfer to the oven and bake for 30-35 minutes, or until crisp and pale golden-brown. Discard the greaseproof paper and baking beans.For the filling, blend the bread in a food processor until it has formed breadcrumbs. Set aside.Heat the golden syrup and butter in a pan over a low to medium heat until the syrup and the butter has melted. Set aside to cool slightly. In a separate bowl, whisk together the egg and cream until well combined. Pour in the syrup and butter mixture and stir to combine. Stir in the breadcrumbs, lemon zest and salt until well combined.Pour the filling mixture into the cooked pastry case, then return the tart to the oven and cook for a further 40-45 minutes, or until the filling is dark golden-brown.Remove from the oven and set aside for 15 minutes before serving to allow to cool slightly. Serve warm, with clotted cream or whipped cream. For the sweet pastry, in a bowl, rub together the flour and butter using your fingertips, until the mixture resembles breadcrumbs. For the sweet pastry, in a bowl, rub together the flour and butter using your fingertips, until the mixture resembles breadcrumbs. Add the icing sugar, egg yolks and cold water and mix until the mixture comes together as a dough. Add the icing sugar, egg yolks and cold water and mix until the mixture comes together as a dough. Wrap the dough in cling film, then chill in the fridge for two hours, to rest. Wrap the dough in cling film, then chill in the fridge for two hours, to rest. Grease a 23cm/9½in loose-bottomed tart case with melted butter, then dust with flour, gently knocking out any excess. Grease a 23cm/9½in loose-bottomed tart case with melted butter, then dust with flour, gently knocking out any excess. Meanwhile, line a baking tray with greaseproof paper and place the prepared tart case on top. Meanwhile, line a baking tray with greaseproof paper and place the prepared tart case on top. Once the pastry has rested, discard the cling film and roll the pastry out onto a lightly floured work surface to a 4-5mm thickness. Once the pastry has rested, discard the cling film and roll the pastry out onto a lightly floured work surface to a 4-5mm thickness. Lift the rolled pastry by rolling it loosely around the rolling pin, then lower it into the prepared tart case and press into the tart case to mould it to the sides and bottom. Trim off any excess pastry using a sharp knife. Chill the tart case in the fridge for a further 30 minutes. Lift the rolled pastry by rolling it loosely around the rolling pin, then lower it into the prepared tart case and press into the tart case to mould it to the sides and bottom. Trim off any excess pastry using a sharp knife. Chill the tart case in the fridge for a further 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. When the tart case has rested, remove it from the fridge and prick the base several times using a fork. When the tart case has rested, remove it from the fridge and prick the base several times using a fork. Line the base and sides of the tart case with greaseproof paper, then fill it with baking beans. Transfer to the oven and bake for 30-35 minutes, or until crisp and pale golden-brown. Discard the greaseproof paper and baking beans. Line the base and sides of the tart case with greaseproof paper, then fill it with baking beans. Transfer to the oven and bake for 30-35 minutes, or until crisp and pale golden-brown. Discard the greaseproof paper and baking beans. For the filling, blend the bread in a food processor until it has formed breadcrumbs. Set aside. For the filling, blend the bread in a food processor until it has formed breadcrumbs. Set aside. Heat the golden syrup and butter in a pan over a low to medium heat until the syrup and the butter has melted. Set aside to cool slightly. Heat the golden syrup and butter in a pan over a low to medium heat until the syrup and the butter has melted. Set aside to cool slightly. In a separate bowl, whisk together the egg and cream until well combined. Pour in the syrup and butter mixture and stir to combine. In a separate bowl, whisk together the egg and cream until well combined. Pour in the syrup and butter mixture and stir to combine. Stir in the breadcrumbs, lemon zest and salt until well combined. Stir in the breadcrumbs, lemon zest and salt until well combined. Pour the filling mixture into the cooked pastry case, then return the tart to the oven and cook for a further 40-45 minutes, or until the filling is dark golden-brown. Pour the filling mixture into the cooked pastry case, then return the tart to the oven and cook for a further 40-45 minutes, or until the filling is dark golden-brown. Remove from the oven and set aside for 15 minutes before serving to allow to cool slightly. Serve warm, with clotted cream or whipped cream. Remove from the oven and set aside for 15 minutes before serving to allow to cool slightly. Serve warm, with clotted cream or whipped cream. | {
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"content": "For the sweet pastry, in a bowl, rub together the flour and butter using your fingertips, until the mixture resembles breadcrumbs.Add the icing sugar, egg yolks and cold water and mix until the mixture comes together as a dough. Wrap the dough in cling film, then chill in the fridge for two hours, to rest.Grease a 23cm/9½in loose-bottomed tart case with melted butter, then dust with flour, gently knocking out any excess. Meanwhile, line a baking tray with greaseproof paper and place the prepared tart case on top. Once the pastry has rested, discard the cling film and roll the pastry out onto a lightly floured work surface to a 4-5mm thickness. Lift the rolled pastry by rolling it loosely around the rolling pin, then lower it into the prepared tart case and press into the tart case to mould it to the sides and bottom. Trim off any excess pastry using a sharp knife. Chill the tart case in the fridge for a further 30 minutes.Preheat the oven to 200C/400F/Gas 6.When the tart case has rested, remove it from the fridge and prick the base several times using a fork.Line the base and sides of the tart case with greaseproof paper, then fill it with baking beans. Transfer to the oven and bake for 30-35 minutes, or until crisp and pale golden-brown. Discard the greaseproof paper and baking beans.For the filling, blend the bread in a food processor until it has formed breadcrumbs. Set aside.Heat the golden syrup and butter in a pan over a low to medium heat until the syrup and the butter has melted. Set aside to cool slightly. In a separate bowl, whisk together the egg and cream until well combined. Pour in the syrup and butter mixture and stir to combine. Stir in the breadcrumbs, lemon zest and salt until well combined.Pour the filling mixture into the cooked pastry case, then return the tart to the oven and cook for a further 40-45 minutes, or until the filling is dark golden-brown.Remove from the oven and set aside for 15 minutes before serving to allow to cool slightly. Serve warm, with clotted cream or whipped cream. For the sweet pastry, in a bowl, rub together the flour and butter using your fingertips, until the mixture resembles breadcrumbs. For the sweet pastry, in a bowl, rub together the flour and butter using your fingertips, until the mixture resembles breadcrumbs. Add the icing sugar, egg yolks and cold water and mix until the mixture comes together as a dough. Add the icing sugar, egg yolks and cold water and mix until the mixture comes together as a dough. Wrap the dough in cling film, then chill in the fridge for two hours, to rest. Wrap the dough in cling film, then chill in the fridge for two hours, to rest. Grease a 23cm/9½in loose-bottomed tart case with melted butter, then dust with flour, gently knocking out any excess. Grease a 23cm/9½in loose-bottomed tart case with melted butter, then dust with flour, gently knocking out any excess. Meanwhile, line a baking tray with greaseproof paper and place the prepared tart case on top. Meanwhile, line a baking tray with greaseproof paper and place the prepared tart case on top. Once the pastry has rested, discard the cling film and roll the pastry out onto a lightly floured work surface to a 4-5mm thickness. Once the pastry has rested, discard the cling film and roll the pastry out onto a lightly floured work surface to a 4-5mm thickness. Lift the rolled pastry by rolling it loosely around the rolling pin, then lower it into the prepared tart case and press into the tart case to mould it to the sides and bottom. Trim off any excess pastry using a sharp knife. Chill the tart case in the fridge for a further 30 minutes. Lift the rolled pastry by rolling it loosely around the rolling pin, then lower it into the prepared tart case and press into the tart case to mould it to the sides and bottom. Trim off any excess pastry using a sharp knife. Chill the tart case in the fridge for a further 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. When the tart case has rested, remove it from the fridge and prick the base several times using a fork. When the tart case has rested, remove it from the fridge and prick the base several times using a fork. Line the base and sides of the tart case with greaseproof paper, then fill it with baking beans. Transfer to the oven and bake for 30-35 minutes, or until crisp and pale golden-brown. Discard the greaseproof paper and baking beans. Line the base and sides of the tart case with greaseproof paper, then fill it with baking beans. Transfer to the oven and bake for 30-35 minutes, or until crisp and pale golden-brown. Discard the greaseproof paper and baking beans. For the filling, blend the bread in a food processor until it has formed breadcrumbs. Set aside. For the filling, blend the bread in a food processor until it has formed breadcrumbs. Set aside. Heat the golden syrup and butter in a pan over a low to medium heat until the syrup and the butter has melted. Set aside to cool slightly. Heat the golden syrup and butter in a pan over a low to medium heat until the syrup and the butter has melted. Set aside to cool slightly. In a separate bowl, whisk together the egg and cream until well combined. Pour in the syrup and butter mixture and stir to combine. In a separate bowl, whisk together the egg and cream until well combined. Pour in the syrup and butter mixture and stir to combine. Stir in the breadcrumbs, lemon zest and salt until well combined. Stir in the breadcrumbs, lemon zest and salt until well combined. Pour the filling mixture into the cooked pastry case, then return the tart to the oven and cook for a further 40-45 minutes, or until the filling is dark golden-brown. Pour the filling mixture into the cooked pastry case, then return the tart to the oven and cook for a further 40-45 minutes, or until the filling is dark golden-brown. Remove from the oven and set aside for 15 minutes before serving to allow to cool slightly. Serve warm, with clotted cream or whipped cream. Remove from the oven and set aside for 15 minutes before serving to allow to cool slightly. Serve warm, with clotted cream or whipped cream."
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} | 423ccc64e2b1fe413aef4fa365818ca30a559ee01129f51b4989c8721dafab5a | What you need to know to cook the perfect steak
By Joseph Denison Carey Steak is a go-to dish for a special occasion. Whether I've got a fillet, sirloin, ribeye, rump or hanger, here’s how I cook it at home for perfect results. https://ichef.bbci.co.uk/images/ic/480xn/p0dzt74l.jpg Steak is a real treat – a special occasion kind of meal. We all know we should be eating less meat, and these cuts can be expensive, so when we cook it at home it’s worth taking the time to get it right and make every mouthful count. There’s lots of advice out there on how to prepare a steak properly, but here are some timeless truths that I always abide by to cook the perfect steak. Choosing your steak If you can, visit a good local butcher or the butcher’s counter in a supermarket – that way you’ll likely get more choice in terms of thickness, fat content and breed of beef. Plus, your butcher will be able to talk you through the different cuts they have and help you make the right choice depending on what you like. There are five main cuts of steak – fillet, sirloin, ribeye, rump and hanger – and each differs slightly in flavour and texture. (You can read more about this below). If you’re going all out, it’s hard to beat a dry-aged steak. Dry aging involves hanging the beef in a controlled environment to dry it out, which not only allows its flavour to develop but also tenderises the meat. This process can take anywhere from a couple of weeks to a couple of months – the longer the beef is hung for, the more intense the effect. The only issue? Steaks that have had this treatment come with a heftier price tag. Also pay attention to the marbling you can see in your steak. Marbling refers to those thin lines and specks of white fat that run throughout the meat and contribute to its juiciness, texture and flavour. Some types of steaks are more likely to have it (a ribeye will have more than a rump, for instance) and ideally you’re looking for a cut with very fine, subtle streaks of marbling – and plenty of it. Joseph Denison Carey explains how to cook steak perfectly, every time Preparing your steak Take your steak out of the fridge for 30–60 minutes before you’re planning on cooking it to let it come to room temperature. For me, this is essential. Cooking the steak straight from the fridge means the centre will be so cold it won’t heat through evenly, and your steak could end up well done on the outside and undercooked in the middle. There are lots of different schools of thought on when to salt your steak, but it's generally agreed that it needs to happen either at the last second before it goes into the pan or at least 40 minutes before cooking – not in between. This is because the salt will draw moisture out of the steak and it takes 40 minutes for that moisture to be reabsorbed into the meat. If you salt in advance but don't give the meat enough time to suck those juices back up, the liquid that's been pulled out will sit on the surface of the meat and cause the temperature in the pan to drop when you cook it (which isn’t ideal as you want a screaming hot surface for best results). It also means you’ll struggle to get that delicious brown, caramelised crust. Both options have their benefits: salting early means that the flavour of the seasoning will have seeped all the way through the meat, but doing it last minute is simpler and quicker, which helps if you're low on time or have got lots going on in the kitchen. Either way, make sure you give it a good sprinkle on both sides. As for pepper, avoid adding it until the steak is almost cooked otherwise there’s a chance it could burn in the pan. Get the pan ready Use the heaviest pan you’ve got – ideally a cast-iron one – so that the heat is evenly distributed across the base. Let it get really hot, then add a small amount of flavourless oil (like sunflower oil) and quickly swirl it around to coat the bottom lightly. You don’t want to use butter: it will burn and fill your kitchen with smoke. The same goes for extra virgin olive oil. Get the oil good and hot, although not quite smoking. Look out for it starting to shimmer in the base of the pan – that’s when you know it’s ready. Cooking the steak Lay your steak in the pan and cook it for one minute, then flip it. After another minute, turn it again. And then again. There are lots of opinions on flipping steak – some people prefer to leave it be and only flip once, for instance. This is my preferred method though and it’s never let me down. I also press the steak down with a spatula as it cooks to make sure that it’s getting maximum contact with the hot pan and forming that lovely deep brown crust on the outside. This browning process is called the Maillard reaction. It’s what gives food that sweet, roasted flavour, as the heat causes the sugars and proteins in the food to break down and caramelise. Only cook one or two steaks at a time, depending on how big your pan is. Overcrowding the pan will make the temperature drop and your steak will just sweat rather than sizzle and brown. Cooking time will depend on how thick your steak is. For your average 4cm-thick cut, the total cooking time will be 4–5 minutes for rare, 5–6 minutes for medium rare, 6–8 for medium and 10 for well done. To check if your steak is cooked how you like it, temperature probes can be very helpful. Rare will be 52C, medium rare 55C, medium 60C and well done 71C. Alternatively, you could try the finger test that I demonstrate in the video below. You can check how your steak is cooked by using the finger test Resting Resting the meat is a crucial step that people often neglect, but if you make the time you’ll be rewarded with a tender and juicy result. See, while the meat was cooking, the muscle fibres constricted in the heat. As it rests, those fibres begin to relax and allow the juices to flow throughout the meat again. Cut it too soon and all those juices just flood out. If you want, you can cover the steak with foil to stop it cooling down but, personally, I don’t worry too much about this. Once the steak is cooked, just take it out of the hot pan and set it aside for at least five minutes – ideally 10 – before you cut into it. Deglazing The juices and bits of meat stuck to the bottom pan after cooking are absolute flavour gold and can easily be turned into a delicious sauce by deglazing the pan. To do that, heat the pan back up again while stirring in liquid (wine, stock or even water will work) and allow it to loosen all those bits of tasty caramelised goodness. Help it along by giving the pan a scrape with a spatula, making sure you’re collecting as much flavour as possible, then let the mixture bubble and reduce. Try some along the way to make sure it doesn’t taste burnt (sometimes, those meaty specks can go from deliciously charred to totally singed – in which case you’ll need to abandon this part). If it’s good, you can either pour over the steak as is or add in some fresh herbs, a knob of butter and even some cream. It’s the perfect sauce. How to make… Garlic butterPeppercorn sauceBordelaise sauceCreamy mushroom sauceRed wine sauceBlue cheese sauceDiane sauce Garlic butter Garlic butter Peppercorn sauce Peppercorn sauce Bordelaise sauce Bordelaise sauce Creamy mushroom sauce Creamy mushroom sauce Red wine sauce Red wine sauce Blue cheese sauce Blue cheese sauce Diane sauce Diane sauce Different cuts of steak Can't decide what type of steak to opt for? They differ in taste, texture and price. Here's what you can expect from them… Rump steak Rump is the cheapest of the main steak cuts, and its name gives away where it comes from: the back end of the cow. This muscle has to work harder than some others, which means it’s a little tougher than alternative cuts. With that in mind, it’s best served medium or medium-rare, so that the fat has enough time over the heat to melt. It’s one of the best-tasting steaks, thanks to its rich and meaty flavour. Rib-eye Rib-eye comes from near the ribs of the cow. One of the most desirable cuts, it’s tender and has a strong beefy flavour. It can be served rare but because of the thick circle of fat in the middle, chefs usually serve it closer to medium, which gives the fat time to soften and melt, adding to the texture and flavour. Here's what you can expect from fillet, sirloin, ribeye, rump and hanger cuts Fillet Fillet is a true premium steak. It’s expensive, often served blue (extra rare) or rare, and comes in small, thick portions. A fillet steak will be melt-in-the-mouth tender but won’t have the rich flavour of some other cuts because of its lower fat content. Hanger (or onglet) Sometimes called butcher’s steak, hanger steak has become more popular in recent years and is now a restaurant staple. It’s got a loose texture and often chefs will tenderise and marinate it before cooking. Usually, it’s served medium-rare, sliced up, and is great in tacos. Sirloin Sirloin has a lovely beefy flavour, especially if it’s been well aged. It’s known for its tenderness, but it needs to be cooked carefully to keep that texture: I’d recommend frying the sirloin on a really high heat and leaving it to rest for around five minutes. Originally published February 2023 | {
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"title": "What you need to know to cook the perfect steak",
"content": "By Joseph Denison Carey Steak is a go-to dish for a special occasion. Whether I've got a fillet, sirloin, ribeye, rump or hanger, here’s how I cook it at home for perfect results. https://ichef.bbci.co.uk/images/ic/480xn/p0dzt74l.jpg Steak is a real treat – a special occasion kind of meal. We all know we should be eating less meat, and these cuts can be expensive, so when we cook it at home it’s worth taking the time to get it right and make every mouthful count. There’s lots of advice out there on how to prepare a steak properly, but here are some timeless truths that I always abide by to cook the perfect steak. Choosing your steak If you can, visit a good local butcher or the butcher’s counter in a supermarket – that way you’ll likely get more choice in terms of thickness, fat content and breed of beef. Plus, your butcher will be able to talk you through the different cuts they have and help you make the right choice depending on what you like. There are five main cuts of steak – fillet, sirloin, ribeye, rump and hanger – and each differs slightly in flavour and texture. (You can read more about this below). If you’re going all out, it’s hard to beat a dry-aged steak. Dry aging involves hanging the beef in a controlled environment to dry it out, which not only allows its flavour to develop but also tenderises the meat. This process can take anywhere from a couple of weeks to a couple of months – the longer the beef is hung for, the more intense the effect. The only issue? Steaks that have had this treatment come with a heftier price tag. Also pay attention to the marbling you can see in your steak. Marbling refers to those thin lines and specks of white fat that run throughout the meat and contribute to its juiciness, texture and flavour. Some types of steaks are more likely to have it (a ribeye will have more than a rump, for instance) and ideally you’re looking for a cut with very fine, subtle streaks of marbling – and plenty of it. Joseph Denison Carey explains how to cook steak perfectly, every time Preparing your steak Take your steak out of the fridge for 30–60 minutes before you’re planning on cooking it to let it come to room temperature. For me, this is essential. Cooking the steak straight from the fridge means the centre will be so cold it won’t heat through evenly, and your steak could end up well done on the outside and undercooked in the middle. There are lots of different schools of thought on when to salt your steak, but it's generally agreed that it needs to happen either at the last second before it goes into the pan or at least 40 minutes before cooking – not in between. This is because the salt will draw moisture out of the steak and it takes 40 minutes for that moisture to be reabsorbed into the meat. If you salt in advance but don't give the meat enough time to suck those juices back up, the liquid that's been pulled out will sit on the surface of the meat and cause the temperature in the pan to drop when you cook it (which isn’t ideal as you want a screaming hot surface for best results). It also means you’ll struggle to get that delicious brown, caramelised crust. Both options have their benefits: salting early means that the flavour of the seasoning will have seeped all the way through the meat, but doing it last minute is simpler and quicker, which helps if you're low on time or have got lots going on in the kitchen. Either way, make sure you give it a good sprinkle on both sides. As for pepper, avoid adding it until the steak is almost cooked otherwise there’s a chance it could burn in the pan. Get the pan ready Use the heaviest pan you’ve got – ideally a cast-iron one – so that the heat is evenly distributed across the base. Let it get really hot, then add a small amount of flavourless oil (like sunflower oil) and quickly swirl it around to coat the bottom lightly. You don’t want to use butter: it will burn and fill your kitchen with smoke. The same goes for extra virgin olive oil. Get the oil good and hot, although not quite smoking. Look out for it starting to shimmer in the base of the pan – that’s when you know it’s ready. Cooking the steak Lay your steak in the pan and cook it for one minute, then flip it. After another minute, turn it again. And then again. There are lots of opinions on flipping steak – some people prefer to leave it be and only flip once, for instance. This is my preferred method though and it’s never let me down. I also press the steak down with a spatula as it cooks to make sure that it’s getting maximum contact with the hot pan and forming that lovely deep brown crust on the outside. This browning process is called the Maillard reaction. It’s what gives food that sweet, roasted flavour, as the heat causes the sugars and proteins in the food to break down and caramelise. Only cook one or two steaks at a time, depending on how big your pan is. Overcrowding the pan will make the temperature drop and your steak will just sweat rather than sizzle and brown. Cooking time will depend on how thick your steak is. For your average 4cm-thick cut, the total cooking time will be 4–5 minutes for rare, 5–6 minutes for medium rare, 6–8 for medium and 10 for well done. To check if your steak is cooked how you like it, temperature probes can be very helpful. Rare will be 52C, medium rare 55C, medium 60C and well done 71C. Alternatively, you could try the finger test that I demonstrate in the video below. You can check how your steak is cooked by using the finger test Resting Resting the meat is a crucial step that people often neglect, but if you make the time you’ll be rewarded with a tender and juicy result. See, while the meat was cooking, the muscle fibres constricted in the heat. As it rests, those fibres begin to relax and allow the juices to flow throughout the meat again. Cut it too soon and all those juices just flood out. If you want, you can cover the steak with foil to stop it cooling down but, personally, I don’t worry too much about this. Once the steak is cooked, just take it out of the hot pan and set it aside for at least five minutes – ideally 10 – before you cut into it. Deglazing The juices and bits of meat stuck to the bottom pan after cooking are absolute flavour gold and can easily be turned into a delicious sauce by deglazing the pan. To do that, heat the pan back up again while stirring in liquid (wine, stock or even water will work) and allow it to loosen all those bits of tasty caramelised goodness. Help it along by giving the pan a scrape with a spatula, making sure you’re collecting as much flavour as possible, then let the mixture bubble and reduce. Try some along the way to make sure it doesn’t taste burnt (sometimes, those meaty specks can go from deliciously charred to totally singed – in which case you’ll need to abandon this part). If it’s good, you can either pour over the steak as is or add in some fresh herbs, a knob of butter and even some cream. It’s the perfect sauce. How to make… Garlic butterPeppercorn sauceBordelaise sauceCreamy mushroom sauceRed wine sauceBlue cheese sauceDiane sauce Garlic butter Garlic butter Peppercorn sauce Peppercorn sauce Bordelaise sauce Bordelaise sauce Creamy mushroom sauce Creamy mushroom sauce Red wine sauce Red wine sauce Blue cheese sauce Blue cheese sauce Diane sauce Diane sauce Different cuts of steak Can't decide what type of steak to opt for? They differ in taste, texture and price. Here's what you can expect from them… Rump steak Rump is the cheapest of the main steak cuts, and its name gives away where it comes from: the back end of the cow. This muscle has to work harder than some others, which means it’s a little tougher than alternative cuts. With that in mind, it’s best served medium or medium-rare, so that the fat has enough time over the heat to melt. It’s one of the best-tasting steaks, thanks to its rich and meaty flavour. Rib-eye Rib-eye comes from near the ribs of the cow. One of the most desirable cuts, it’s tender and has a strong beefy flavour. It can be served rare but because of the thick circle of fat in the middle, chefs usually serve it closer to medium, which gives the fat time to soften and melt, adding to the texture and flavour. Here's what you can expect from fillet, sirloin, ribeye, rump and hanger cuts Fillet Fillet is a true premium steak. It’s expensive, often served blue (extra rare) or rare, and comes in small, thick portions. A fillet steak will be melt-in-the-mouth tender but won’t have the rich flavour of some other cuts because of its lower fat content. Hanger (or onglet) Sometimes called butcher’s steak, hanger steak has become more popular in recent years and is now a restaurant staple. It’s got a loose texture and often chefs will tenderise and marinate it before cooking. Usually, it’s served medium-rare, sliced up, and is great in tacos. Sirloin Sirloin has a lovely beefy flavour, especially if it’s been well aged. It’s known for its tenderness, but it needs to be cooked carefully to keep that texture: I’d recommend frying the sirloin on a really high heat and leaving it to rest for around five minutes. Originally published February 2023"
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} | e9153c523f9465bf1b337096b3de28595daf64f3d05bea30ddeb8dbe41e5404b | Beef bulgogi recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_bulgogi_88615_16x9.jpg The word bulgogi translates as ‘fire meat’ as strips of meat are cooked on a barbecue in this recipe. A hot griddle or frying pan can also be used. 300–400g/10½–14oz rib-eye steak2–3 spring onions, each chopped into 2–3 pieces2 Little Gem lettuces, halved lengthways1 tbsp sesame seeds, toasted 300–400g/10½–14oz rib-eye steak 2–3 spring onions, each chopped into 2–3 pieces 2 Little Gem lettuces, halved lengthways 1 tbsp sesame seeds, toasted ½ ripe Asian pear, cored and cut into chunks (see recipe tip)4 tbsp light soy sauce2 tbsp soft brown sugar2 garlic cloves25g/1oz fresh root ginger, peeled and chopped2 spring onions, chopped1 tbsp sesame seeds1 tbsp sesame oilpinch salt and pepper ½ ripe Asian pear, cored and cut into chunks (see recipe tip) 4 tbsp light soy sauce 2 tbsp soft brown sugar 2 garlic cloves 25g/1oz fresh root ginger, peeled and chopped 2 spring onions, chopped 1 tbsp sesame seeds 1 tbsp sesame oil pinch salt and pepper 2 tbsp gochujang (Korean fermented chilli paste)1 tbsp miso paste½ tbsp light soy sauce1 tbsp honey1 tsp sesame oil 2 tbsp gochujang (Korean fermented chilli paste) 1 tbsp miso paste ½ tbsp light soy sauce 1 tbsp honey 1 tsp sesame oil Method Slice the steak as thinly as possible into long, wide pieces and then bash well with the side of a knife, cleaver or meat mallet to flatten. To make the marinade, blitz all of the ingredients together in a food processor. Pour over the steak and massage into the meat. Cover with cling film or leave in a sealed food container in the fridge overnight.Mix all of the ssamjang ingredients together in a ramekin or small bowl.Preheat a griddle or frying pan over a high heat or prepare the coals for a barbecue. Once the pan or barbecue is smoking hot, place the marinated meat, piece by piece, on top of the hot grill or pan and sear until nicely charred. Turn once and sear the other side. Char the spring onion and lettuces on the grill too. Scatter over the sesame seeds and serve with the ssamjang on the side. Slice the steak as thinly as possible into long, wide pieces and then bash well with the side of a knife, cleaver or meat mallet to flatten. Slice the steak as thinly as possible into long, wide pieces and then bash well with the side of a knife, cleaver or meat mallet to flatten. To make the marinade, blitz all of the ingredients together in a food processor. Pour over the steak and massage into the meat. Cover with cling film or leave in a sealed food container in the fridge overnight. To make the marinade, blitz all of the ingredients together in a food processor. Pour over the steak and massage into the meat. Cover with cling film or leave in a sealed food container in the fridge overnight. Mix all of the ssamjang ingredients together in a ramekin or small bowl. Mix all of the ssamjang ingredients together in a ramekin or small bowl. Preheat a griddle or frying pan over a high heat or prepare the coals for a barbecue. Once the pan or barbecue is smoking hot, place the marinated meat, piece by piece, on top of the hot grill or pan and sear until nicely charred. Turn once and sear the other side. Char the spring onion and lettuces on the grill too. Scatter over the sesame seeds and serve with the ssamjang on the side. Preheat a griddle or frying pan over a high heat or prepare the coals for a barbecue. Once the pan or barbecue is smoking hot, place the marinated meat, piece by piece, on top of the hot grill or pan and sear until nicely charred. Turn once and sear the other side. Char the spring onion and lettuces on the grill too. Scatter over the sesame seeds and serve with the ssamjang on the side. Recipe tips If you can't get hold of an Asian pear, you can use a regular pear, but it needs to be very ripe. | {
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"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_bulgogi_88615_16x9.jpg The word bulgogi translates as ‘fire meat’ as strips of meat are cooked on a barbecue in this recipe. A hot griddle or frying pan can also be used. 300–400g/10½–14oz rib-eye steak2–3 spring onions, each chopped into 2–3 pieces2 Little Gem lettuces, halved lengthways1 tbsp sesame seeds, toasted 300–400g/10½–14oz rib-eye steak 2–3 spring onions, each chopped into 2–3 pieces 2 Little Gem lettuces, halved lengthways 1 tbsp sesame seeds, toasted ½ ripe Asian pear, cored and cut into chunks (see recipe tip)4 tbsp light soy sauce2 tbsp soft brown sugar2 garlic cloves25g/1oz fresh root ginger, peeled and chopped2 spring onions, chopped1 tbsp sesame seeds1 tbsp sesame oilpinch salt and pepper ½ ripe Asian pear, cored and cut into chunks (see recipe tip) 4 tbsp light soy sauce 2 tbsp soft brown sugar 2 garlic cloves 25g/1oz fresh root ginger, peeled and chopped 2 spring onions, chopped 1 tbsp sesame seeds 1 tbsp sesame oil pinch salt and pepper 2 tbsp gochujang (Korean fermented chilli paste)1 tbsp miso paste½ tbsp light soy sauce1 tbsp honey1 tsp sesame oil 2 tbsp gochujang (Korean fermented chilli paste) 1 tbsp miso paste ½ tbsp light soy sauce 1 tbsp honey 1 tsp sesame oil Method Slice the steak as thinly as possible into long, wide pieces and then bash well with the side of a knife, cleaver or meat mallet to flatten. To make the marinade, blitz all of the ingredients together in a food processor. Pour over the steak and massage into the meat. Cover with cling film or leave in a sealed food container in the fridge overnight.Mix all of the ssamjang ingredients together in a ramekin or small bowl.Preheat a griddle or frying pan over a high heat or prepare the coals for a barbecue. Once the pan or barbecue is smoking hot, place the marinated meat, piece by piece, on top of the hot grill or pan and sear until nicely charred. Turn once and sear the other side. Char the spring onion and lettuces on the grill too. Scatter over the sesame seeds and serve with the ssamjang on the side. Slice the steak as thinly as possible into long, wide pieces and then bash well with the side of a knife, cleaver or meat mallet to flatten. Slice the steak as thinly as possible into long, wide pieces and then bash well with the side of a knife, cleaver or meat mallet to flatten. To make the marinade, blitz all of the ingredients together in a food processor. Pour over the steak and massage into the meat. Cover with cling film or leave in a sealed food container in the fridge overnight. To make the marinade, blitz all of the ingredients together in a food processor. Pour over the steak and massage into the meat. Cover with cling film or leave in a sealed food container in the fridge overnight. Mix all of the ssamjang ingredients together in a ramekin or small bowl. Mix all of the ssamjang ingredients together in a ramekin or small bowl. Preheat a griddle or frying pan over a high heat or prepare the coals for a barbecue. Once the pan or barbecue is smoking hot, place the marinated meat, piece by piece, on top of the hot grill or pan and sear until nicely charred. Turn once and sear the other side. Char the spring onion and lettuces on the grill too. Scatter over the sesame seeds and serve with the ssamjang on the side. Preheat a griddle or frying pan over a high heat or prepare the coals for a barbecue. Once the pan or barbecue is smoking hot, place the marinated meat, piece by piece, on top of the hot grill or pan and sear until nicely charred. Turn once and sear the other side. Char the spring onion and lettuces on the grill too. Scatter over the sesame seeds and serve with the ssamjang on the side. Recipe tips If you can't get hold of an Asian pear, you can use a regular pear, but it needs to be very ripe."
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} | dea4850ecc93b1c85d2f06ae934229f597b16cfad10ae12436b484630b37057e | Beef stroganoff with matchstick potatoes recipe
An average of 4.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beefstroganoffwithma_71568_16x9.jpg Rick Stein cooks up a classic Russian beef stroganoff recipe, and reveals his incredibly moreish matchstick potatoes. 675g/1½ lb beef fillet, preferably cut from the tail end65g/2½oz unsalted butter1½ tbsp paprika (hot Hungarian, if you like a little subtle heat)1 large onion, very thinly sliced350g/12oz button mushrooms, thinly sliced3 tbsp sunflower oil300ml/10fl oz soured cream2 tsp lemon juicesmall handful of parsley leaves, finely choppedsaltfreshly ground black pepper 675g/1½ lb beef fillet, preferably cut from the tail end 65g/2½oz unsalted butter 1½ tbsp paprika (hot Hungarian, if you like a little subtle heat) 1 large onion, very thinly sliced 350g/12oz button mushrooms, thinly sliced 3 tbsp sunflower oil 300ml/10fl oz soured cream 2 tsp lemon juice small handful of parsley leaves, finely chopped salt freshly ground black pepper 450g/1lb floury potatoes, such as Maris Piper, peeledsunflower oil, for deep-frying 450g/1lb floury potatoes, such as Maris Piper, peeled sunflower oil, for deep-frying Method Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide.For the matchstick potatoes, cut the potatoes by hand into short sticks 3mm/0.2in thick or use a mandoline. Set aside in a bowl of cold water.Heat the sunflower oil for deep-frying, either in a large pan or in a deep-fat fryer, to 190C/375F.Meanwhile, melt the butter in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned.Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm.Drain the matchstick potatoes and dry thoroughly in a clean tea towel or a salad spinner. Plunge the potatoes into the hot oil and fry for three minutes, until crisp and golden. Drain briefly on kitchen paper and keep hot in a low oven.Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot. Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute. Transfer to a plate and repeat with the rest of the oil and steak.Return the onion mixture to the pan and pour in the soured cream. Bring to the boil and simmer for a minute or so, until thickened.Return the steak to the pan and heat very gently for one minute - the beef should not be cooked any further.Stir in the lemon juice and parsley and serve with the matchstick potatoes. Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide. Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide. For the matchstick potatoes, cut the potatoes by hand into short sticks 3mm/0.2in thick or use a mandoline. Set aside in a bowl of cold water. For the matchstick potatoes, cut the potatoes by hand into short sticks 3mm/0.2in thick or use a mandoline. Set aside in a bowl of cold water. Heat the sunflower oil for deep-frying, either in a large pan or in a deep-fat fryer, to 190C/375F. Heat the sunflower oil for deep-frying, either in a large pan or in a deep-fat fryer, to 190C/375F. Meanwhile, melt the butter in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned. Meanwhile, melt the butter in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned. Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm. Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm. Drain the matchstick potatoes and dry thoroughly in a clean tea towel or a salad spinner. Drain the matchstick potatoes and dry thoroughly in a clean tea towel or a salad spinner. Plunge the potatoes into the hot oil and fry for three minutes, until crisp and golden. Drain briefly on kitchen paper and keep hot in a low oven. Plunge the potatoes into the hot oil and fry for three minutes, until crisp and golden. Drain briefly on kitchen paper and keep hot in a low oven. Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot. Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot. Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute. Transfer to a plate and repeat with the rest of the oil and steak. Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute. Transfer to a plate and repeat with the rest of the oil and steak. Return the onion mixture to the pan and pour in the soured cream. Bring to the boil and simmer for a minute or so, until thickened. Return the onion mixture to the pan and pour in the soured cream. Bring to the boil and simmer for a minute or so, until thickened. Return the steak to the pan and heat very gently for one minute - the beef should not be cooked any further. Return the steak to the pan and heat very gently for one minute - the beef should not be cooked any further. Stir in the lemon juice and parsley and serve with the matchstick potatoes. Stir in the lemon juice and parsley and serve with the matchstick potatoes. | {
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"title": "Beef stroganoff with matchstick potatoes recipe",
"content": "An average of 4.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beefstroganoffwithma_71568_16x9.jpg Rick Stein cooks up a classic Russian beef stroganoff recipe, and reveals his incredibly moreish matchstick potatoes. 675g/1½ lb beef fillet, preferably cut from the tail end65g/2½oz unsalted butter1½ tbsp paprika (hot Hungarian, if you like a little subtle heat)1 large onion, very thinly sliced350g/12oz button mushrooms, thinly sliced3 tbsp sunflower oil300ml/10fl oz soured cream2 tsp lemon juicesmall handful of parsley leaves, finely choppedsaltfreshly ground black pepper 675g/1½ lb beef fillet, preferably cut from the tail end 65g/2½oz unsalted butter 1½ tbsp paprika (hot Hungarian, if you like a little subtle heat) 1 large onion, very thinly sliced 350g/12oz button mushrooms, thinly sliced 3 tbsp sunflower oil 300ml/10fl oz soured cream 2 tsp lemon juice small handful of parsley leaves, finely chopped salt freshly ground black pepper 450g/1lb floury potatoes, such as Maris Piper, peeledsunflower oil, for deep-frying 450g/1lb floury potatoes, such as Maris Piper, peeled sunflower oil, for deep-frying Method Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide.For the matchstick potatoes, cut the potatoes by hand into short sticks 3mm/0.2in thick or use a mandoline. Set aside in a bowl of cold water.Heat the sunflower oil for deep-frying, either in a large pan or in a deep-fat fryer, to 190C/375F.Meanwhile, melt the butter in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned.Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm.Drain the matchstick potatoes and dry thoroughly in a clean tea towel or a salad spinner. Plunge the potatoes into the hot oil and fry for three minutes, until crisp and golden. Drain briefly on kitchen paper and keep hot in a low oven.Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot. Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute. Transfer to a plate and repeat with the rest of the oil and steak.Return the onion mixture to the pan and pour in the soured cream. Bring to the boil and simmer for a minute or so, until thickened.Return the steak to the pan and heat very gently for one minute - the beef should not be cooked any further.Stir in the lemon juice and parsley and serve with the matchstick potatoes. Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide. Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide. For the matchstick potatoes, cut the potatoes by hand into short sticks 3mm/0.2in thick or use a mandoline. Set aside in a bowl of cold water. For the matchstick potatoes, cut the potatoes by hand into short sticks 3mm/0.2in thick or use a mandoline. Set aside in a bowl of cold water. Heat the sunflower oil for deep-frying, either in a large pan or in a deep-fat fryer, to 190C/375F. Heat the sunflower oil for deep-frying, either in a large pan or in a deep-fat fryer, to 190C/375F. Meanwhile, melt the butter in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned. Meanwhile, melt the butter in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned. Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm. Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm. Drain the matchstick potatoes and dry thoroughly in a clean tea towel or a salad spinner. Drain the matchstick potatoes and dry thoroughly in a clean tea towel or a salad spinner. Plunge the potatoes into the hot oil and fry for three minutes, until crisp and golden. Drain briefly on kitchen paper and keep hot in a low oven. Plunge the potatoes into the hot oil and fry for three minutes, until crisp and golden. Drain briefly on kitchen paper and keep hot in a low oven. Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot. Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot. Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute. Transfer to a plate and repeat with the rest of the oil and steak. Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute. Transfer to a plate and repeat with the rest of the oil and steak. Return the onion mixture to the pan and pour in the soured cream. Bring to the boil and simmer for a minute or so, until thickened. Return the onion mixture to the pan and pour in the soured cream. Bring to the boil and simmer for a minute or so, until thickened. Return the steak to the pan and heat very gently for one minute - the beef should not be cooked any further. Return the steak to the pan and heat very gently for one minute - the beef should not be cooked any further. Stir in the lemon juice and parsley and serve with the matchstick potatoes. Stir in the lemon juice and parsley and serve with the matchstick potatoes."
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} | 41bcf69d82a482877ae99de71cc39cab023e1d496759dd7633d3447b1660e766 | Beef stroganoff with sautéed potatoes recipe
An average of 4.7 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beefstroganoffwithsa_89439_16x9.jpg Nothing is so easy, elegant and delicious as a beef stroganoff. James Martin uses the best fillet to make his recipe the height of luxury. 75g/3oz butter1 onion, finely sliced150g/5oz white mushrooms, finely sliced2 tbsp tomato purée1½ tsp Dijon mustard½ tsp hot smoked paprika110ml/4fl oz beef stock500g/1lb 2oz beef fillet, cut into stripssalt and freshly ground black pepper 150ml/5fl oz brandy200ml/7fl oz soured cream2 tbsp flatleaf parsley 75g/3oz butter 1 onion, finely sliced 150g/5oz white mushrooms, finely sliced 2 tbsp tomato purée 1½ tsp Dijon mustard ½ tsp hot smoked paprika 110ml/4fl oz beef stock 500g/1lb 2oz beef fillet, cut into strips salt and freshly ground black pepper 150ml/5fl oz brandy 200ml/7fl oz soured cream 2 tbsp flatleaf parsley 3 tbsp olive oil3 large potatoes, peeled and cubed½ onion, finely chopped 3 tbsp olive oil 3 large potatoes, peeled and cubed ½ onion, finely chopped Method Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2–3 minutes, or until just softened.Add the mushrooms and cook for 1–2 minutes.Add the tomato purée, mustard and paprika and cook for a further minute.Add the beef stock and bring to the boil, then reduce the heat and simmer for 3–4 minutes.Season the beef with salt and freshly ground black pepper.Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2–3 minutes on both sides, until browned all over.Add the brandy and carefully allow to flambé in the pan. (CAUTION: make sure there are no flammable materials above the pan when flaming.)Add the soured cream to the onion and mushroom mixture and mix well.When the flames have subsided, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley.For the sautéed potatoes, heat the oil in a frying pan until hot, then add the potatoes and cook for 2–3 minutes on each side, or until tender and golden-brown all over. Season well with salt and freshly ground black pepper and add the onions. Stir gently to combine.To serve, place two spoonfuls of the sautéed potatoes onto each plate and spoon equal portions of the beef stroganoff alongside. Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2–3 minutes, or until just softened. Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2–3 minutes, or until just softened. Add the mushrooms and cook for 1–2 minutes. Add the mushrooms and cook for 1–2 minutes. Add the tomato purée, mustard and paprika and cook for a further minute. Add the tomato purée, mustard and paprika and cook for a further minute. Add the beef stock and bring to the boil, then reduce the heat and simmer for 3–4 minutes. Add the beef stock and bring to the boil, then reduce the heat and simmer for 3–4 minutes. Season the beef with salt and freshly ground black pepper. Season the beef with salt and freshly ground black pepper. Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2–3 minutes on both sides, until browned all over. Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2–3 minutes on both sides, until browned all over. Add the brandy and carefully allow to flambé in the pan. (CAUTION: make sure there are no flammable materials above the pan when flaming.) Add the brandy and carefully allow to flambé in the pan. (CAUTION: make sure there are no flammable materials above the pan when flaming.) Add the soured cream to the onion and mushroom mixture and mix well. Add the soured cream to the onion and mushroom mixture and mix well. When the flames have subsided, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley. When the flames have subsided, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley. For the sautéed potatoes, heat the oil in a frying pan until hot, then add the potatoes and cook for 2–3 minutes on each side, or until tender and golden-brown all over. Season well with salt and freshly ground black pepper and add the onions. Stir gently to combine. For the sautéed potatoes, heat the oil in a frying pan until hot, then add the potatoes and cook for 2–3 minutes on each side, or until tender and golden-brown all over. Season well with salt and freshly ground black pepper and add the onions. Stir gently to combine. To serve, place two spoonfuls of the sautéed potatoes onto each plate and spoon equal portions of the beef stroganoff alongside. To serve, place two spoonfuls of the sautéed potatoes onto each plate and spoon equal portions of the beef stroganoff alongside. | {
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"title": "Beef stroganoff with sautéed potatoes recipe",
"content": "An average of 4.7 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beefstroganoffwithsa_89439_16x9.jpg Nothing is so easy, elegant and delicious as a beef stroganoff. James Martin uses the best fillet to make his recipe the height of luxury. 75g/3oz butter1 onion, finely sliced150g/5oz white mushrooms, finely sliced2 tbsp tomato purée1½ tsp Dijon mustard½ tsp hot smoked paprika110ml/4fl oz beef stock500g/1lb 2oz beef fillet, cut into stripssalt and freshly ground black pepper 150ml/5fl oz brandy200ml/7fl oz soured cream2 tbsp flatleaf parsley 75g/3oz butter 1 onion, finely sliced 150g/5oz white mushrooms, finely sliced 2 tbsp tomato purée 1½ tsp Dijon mustard ½ tsp hot smoked paprika 110ml/4fl oz beef stock 500g/1lb 2oz beef fillet, cut into strips salt and freshly ground black pepper 150ml/5fl oz brandy 200ml/7fl oz soured cream 2 tbsp flatleaf parsley 3 tbsp olive oil3 large potatoes, peeled and cubed½ onion, finely chopped 3 tbsp olive oil 3 large potatoes, peeled and cubed ½ onion, finely chopped Method Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2–3 minutes, or until just softened.Add the mushrooms and cook for 1–2 minutes.Add the tomato purée, mustard and paprika and cook for a further minute.Add the beef stock and bring to the boil, then reduce the heat and simmer for 3–4 minutes.Season the beef with salt and freshly ground black pepper.Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2–3 minutes on both sides, until browned all over.Add the brandy and carefully allow to flambé in the pan. (CAUTION: make sure there are no flammable materials above the pan when flaming.)Add the soured cream to the onion and mushroom mixture and mix well.When the flames have subsided, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley.For the sautéed potatoes, heat the oil in a frying pan until hot, then add the potatoes and cook for 2–3 minutes on each side, or until tender and golden-brown all over. Season well with salt and freshly ground black pepper and add the onions. Stir gently to combine.To serve, place two spoonfuls of the sautéed potatoes onto each plate and spoon equal portions of the beef stroganoff alongside. Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2–3 minutes, or until just softened. Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2–3 minutes, or until just softened. Add the mushrooms and cook for 1–2 minutes. Add the mushrooms and cook for 1–2 minutes. Add the tomato purée, mustard and paprika and cook for a further minute. Add the tomato purée, mustard and paprika and cook for a further minute. Add the beef stock and bring to the boil, then reduce the heat and simmer for 3–4 minutes. Add the beef stock and bring to the boil, then reduce the heat and simmer for 3–4 minutes. Season the beef with salt and freshly ground black pepper. Season the beef with salt and freshly ground black pepper. Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2–3 minutes on both sides, until browned all over. Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2–3 minutes on both sides, until browned all over. Add the brandy and carefully allow to flambé in the pan. (CAUTION: make sure there are no flammable materials above the pan when flaming.) Add the brandy and carefully allow to flambé in the pan. (CAUTION: make sure there are no flammable materials above the pan when flaming.) Add the soured cream to the onion and mushroom mixture and mix well. Add the soured cream to the onion and mushroom mixture and mix well. When the flames have subsided, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley. When the flames have subsided, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley. For the sautéed potatoes, heat the oil in a frying pan until hot, then add the potatoes and cook for 2–3 minutes on each side, or until tender and golden-brown all over. Season well with salt and freshly ground black pepper and add the onions. Stir gently to combine. For the sautéed potatoes, heat the oil in a frying pan until hot, then add the potatoes and cook for 2–3 minutes on each side, or until tender and golden-brown all over. Season well with salt and freshly ground black pepper and add the onions. Stir gently to combine. To serve, place two spoonfuls of the sautéed potatoes onto each plate and spoon equal portions of the beef stroganoff alongside. To serve, place two spoonfuls of the sautéed potatoes onto each plate and spoon equal portions of the beef stroganoff alongside."
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} | 1f3a7b57daaac86c7e7831928a139cc95d8bc03cab54555f8ed3cb129f872834 | Indian-spiced steak and spuds recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian-spiced_steak_and_39857_16x9.jpg Try Matt Tebbutt’s fresh take on rump cap this weekend. Marinate in a homemade spice rub and serve with spiced crushed potatoes. ½ tbsp black peppercorns 1 tbsp coriander seeds ½ tbsp cumin seeds 1 tbsp chopped fresh thyme 1 tbsp garam masala300g/10½oz rump cap ½ tbsp black peppercorns 1 tbsp coriander seeds ½ tbsp cumin seeds 1 tbsp chopped fresh thyme 1 tbsp garam masala 300g/10½oz rump cap 2 tbsp olive oil2 onions, sliced 3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 15 curry leaves 1 tsp ground turmeric 1 tsp black mustard seeds 1 tsp cumin seeds 1 tsp ground coriander 1 tbsp garam masala 2 green chillies, chopped 1 beef tomatoes, chopped 500g/1lb 2oz cooked whole new potatoes 1 red onion, cut into rings and pickled 100ml/3½fl oz white wine vinegar 20g/¾oz caster sugar ½ bunch fresh coriander 2 tbsp olive oil 2 onions, sliced 3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 15 curry leaves 1 tsp ground turmeric 1 tsp black mustard seeds 1 tsp cumin seeds 1 tsp ground coriander 1 tbsp garam masala 2 green chillies, chopped 1 beef tomatoes, chopped 500g/1lb 2oz cooked whole new potatoes 1 red onion, cut into rings and pickled 100ml/3½fl oz white wine vinegar 20g/¾oz caster sugar ½ bunch fresh coriander Method Put all the spice mix ingredients into a spice grinder. Grind until combined, then rub all over the beef. Marinate overnight. On the day of cooking, heat the oven to 200C/180C Fan/Gas 6. Bring the meat to room temperature and cook fat side down to render. Transfer to the oven and roast for 15–20 minutes depending on the thickness. Meanwhile, set a large frying pan over a low heat with a drizzle of olive oil. Add the onions and caramelise gently for 30 minutes until golden.Add the garlic, ginger, curry leaves, spices and green chilli. Add the chopped tomatoes and cook for 10 minutes, then break the potatoes up a bit and stir them through. Meanwhile, to make the pickled onions set the white wine vinegar, sugar and 100ml/3½fl oz of water in a pan over medium heat until the sugar has dissolved. Put the red onion rings into a bowl and pour over the pickle liquor. To serve, add the coriander and pickled onions (without the liquor) and serve with the sliced steak. Put all the spice mix ingredients into a spice grinder. Grind until combined, then rub all over the beef. Marinate overnight. Put all the spice mix ingredients into a spice grinder. Grind until combined, then rub all over the beef. Marinate overnight. On the day of cooking, heat the oven to 200C/180C Fan/Gas 6. Bring the meat to room temperature and cook fat side down to render. Transfer to the oven and roast for 15–20 minutes depending on the thickness. On the day of cooking, heat the oven to 200C/180C Fan/Gas 6. Bring the meat to room temperature and cook fat side down to render. Transfer to the oven and roast for 15–20 minutes depending on the thickness. Meanwhile, set a large frying pan over a low heat with a drizzle of olive oil. Add the onions and caramelise gently for 30 minutes until golden. Meanwhile, set a large frying pan over a low heat with a drizzle of olive oil. Add the onions and caramelise gently for 30 minutes until golden. Add the garlic, ginger, curry leaves, spices and green chilli. Add the chopped tomatoes and cook for 10 minutes, then break the potatoes up a bit and stir them through. Add the garlic, ginger, curry leaves, spices and green chilli. Add the chopped tomatoes and cook for 10 minutes, then break the potatoes up a bit and stir them through. Meanwhile, to make the pickled onions set the white wine vinegar, sugar and 100ml/3½fl oz of water in a pan over medium heat until the sugar has dissolved. Put the red onion rings into a bowl and pour over the pickle liquor. Meanwhile, to make the pickled onions set the white wine vinegar, sugar and 100ml/3½fl oz of water in a pan over medium heat until the sugar has dissolved. Put the red onion rings into a bowl and pour over the pickle liquor. To serve, add the coriander and pickled onions (without the liquor) and serve with the sliced steak. To serve, add the coriander and pickled onions (without the liquor) and serve with the sliced steak. | {
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"title": "Indian-spiced steak and spuds 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/indian-spiced_steak_and_39857_16x9.jpg Try Matt Tebbutt’s fresh take on rump cap this weekend. Marinate in a homemade spice rub and serve with spiced crushed potatoes. ½ tbsp black peppercorns 1 tbsp coriander seeds ½ tbsp cumin seeds 1 tbsp chopped fresh thyme 1 tbsp garam masala300g/10½oz rump cap ½ tbsp black peppercorns 1 tbsp coriander seeds ½ tbsp cumin seeds 1 tbsp chopped fresh thyme 1 tbsp garam masala 300g/10½oz rump cap 2 tbsp olive oil2 onions, sliced 3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 15 curry leaves 1 tsp ground turmeric 1 tsp black mustard seeds 1 tsp cumin seeds 1 tsp ground coriander 1 tbsp garam masala 2 green chillies, chopped 1 beef tomatoes, chopped 500g/1lb 2oz cooked whole new potatoes 1 red onion, cut into rings and pickled 100ml/3½fl oz white wine vinegar 20g/¾oz caster sugar ½ bunch fresh coriander 2 tbsp olive oil 2 onions, sliced 3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 15 curry leaves 1 tsp ground turmeric 1 tsp black mustard seeds 1 tsp cumin seeds 1 tsp ground coriander 1 tbsp garam masala 2 green chillies, chopped 1 beef tomatoes, chopped 500g/1lb 2oz cooked whole new potatoes 1 red onion, cut into rings and pickled 100ml/3½fl oz white wine vinegar 20g/¾oz caster sugar ½ bunch fresh coriander Method Put all the spice mix ingredients into a spice grinder. Grind until combined, then rub all over the beef. Marinate overnight. On the day of cooking, heat the oven to 200C/180C Fan/Gas 6. Bring the meat to room temperature and cook fat side down to render. Transfer to the oven and roast for 15–20 minutes depending on the thickness. Meanwhile, set a large frying pan over a low heat with a drizzle of olive oil. Add the onions and caramelise gently for 30 minutes until golden.Add the garlic, ginger, curry leaves, spices and green chilli. Add the chopped tomatoes and cook for 10 minutes, then break the potatoes up a bit and stir them through. Meanwhile, to make the pickled onions set the white wine vinegar, sugar and 100ml/3½fl oz of water in a pan over medium heat until the sugar has dissolved. Put the red onion rings into a bowl and pour over the pickle liquor. To serve, add the coriander and pickled onions (without the liquor) and serve with the sliced steak. Put all the spice mix ingredients into a spice grinder. Grind until combined, then rub all over the beef. Marinate overnight. Put all the spice mix ingredients into a spice grinder. Grind until combined, then rub all over the beef. Marinate overnight. On the day of cooking, heat the oven to 200C/180C Fan/Gas 6. Bring the meat to room temperature and cook fat side down to render. Transfer to the oven and roast for 15–20 minutes depending on the thickness. On the day of cooking, heat the oven to 200C/180C Fan/Gas 6. Bring the meat to room temperature and cook fat side down to render. Transfer to the oven and roast for 15–20 minutes depending on the thickness. Meanwhile, set a large frying pan over a low heat with a drizzle of olive oil. Add the onions and caramelise gently for 30 minutes until golden. Meanwhile, set a large frying pan over a low heat with a drizzle of olive oil. Add the onions and caramelise gently for 30 minutes until golden. Add the garlic, ginger, curry leaves, spices and green chilli. Add the chopped tomatoes and cook for 10 minutes, then break the potatoes up a bit and stir them through. Add the garlic, ginger, curry leaves, spices and green chilli. Add the chopped tomatoes and cook for 10 minutes, then break the potatoes up a bit and stir them through. Meanwhile, to make the pickled onions set the white wine vinegar, sugar and 100ml/3½fl oz of water in a pan over medium heat until the sugar has dissolved. Put the red onion rings into a bowl and pour over the pickle liquor. Meanwhile, to make the pickled onions set the white wine vinegar, sugar and 100ml/3½fl oz of water in a pan over medium heat until the sugar has dissolved. Put the red onion rings into a bowl and pour over the pickle liquor. To serve, add the coriander and pickled onions (without the liquor) and serve with the sliced steak. To serve, add the coriander and pickled onions (without the liquor) and serve with the sliced steak."
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} | b3e9ab6a1edd509fc9b2330d4af1d270320fe5a16a58d184abd5ec6b4fa12a55 | Roasted tomato tarte tatin with goats' cheese recipe
An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_tarte_tatin_70511_16x9.jpg A quick, Mediterranean-inspired vegetarian tart that looks as good as it tastes – serve alongside a crisp green salad. 200g/7oz ready-made puff pastry 30g/1oz unsalted butter 30g/1oz caster sugar 1 tbsp chopped fresh thyme 4 ripe tomatoes, halved 1 tsp chopped fresh tarragon, plus a few tarragon sprigs½ log semi soft goats’ cheese, slicedsplash balsamic vinegar 200g/7oz ready-made puff pastry 30g/1oz unsalted butter 30g/1oz caster sugar 1 tbsp chopped fresh thyme 4 ripe tomatoes, halved 1 tsp chopped fresh tarragon, plus a few tarragon sprigs ½ log semi soft goats’ cheese, sliced splash balsamic vinegar Method Preheat the oven to 220C/200C Fan/Gas 7.Roll out the puff pastry to the thickness of less than a pound coin. Cut a 15cm/6in disc. Set aside in the fridge until needed. Spread the butter over the base of a cold small frying pan, the same size as the disc of pastry. Sprinkle over the caster sugar and chopped thyme. Top with the halved tomatoes, cut side down. Top with the sprigs of fresh tarragon and the splash of balsamic. Place the pastry circle on top and tuck in the sides of the pastry. Place the pan on the hob on a medium heat and cook for 6–9 minutes. Prick a few holes in the pastry and bake fin the pre-heated over for around 15–20 minutes until golden. Preheat the grill to high.Turn the tarte tatin out onto a plate. Top with the goats’ cheese slices, then push under the hot grill to warm the cheese. Garnish with the more tarragon sprigs and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the puff pastry to the thickness of less than a pound coin. Cut a 15cm/6in disc. Set aside in the fridge until needed. Roll out the puff pastry to the thickness of less than a pound coin. Cut a 15cm/6in disc. Set aside in the fridge until needed. Spread the butter over the base of a cold small frying pan, the same size as the disc of pastry. Sprinkle over the caster sugar and chopped thyme. Top with the halved tomatoes, cut side down. Top with the sprigs of fresh tarragon and the splash of balsamic. Spread the butter over the base of a cold small frying pan, the same size as the disc of pastry. Sprinkle over the caster sugar and chopped thyme. Top with the halved tomatoes, cut side down. Top with the sprigs of fresh tarragon and the splash of balsamic. Place the pastry circle on top and tuck in the sides of the pastry. Place the pan on the hob on a medium heat and cook for 6–9 minutes. Place the pastry circle on top and tuck in the sides of the pastry. Place the pan on the hob on a medium heat and cook for 6–9 minutes. Prick a few holes in the pastry and bake fin the pre-heated over for around 15–20 minutes until golden. Prick a few holes in the pastry and bake fin the pre-heated over for around 15–20 minutes until golden. Preheat the grill to high. Preheat the grill to high. Turn the tarte tatin out onto a plate. Top with the goats’ cheese slices, then push under the hot grill to warm the cheese. Garnish with the more tarragon sprigs and serve. Turn the tarte tatin out onto a plate. Top with the goats’ cheese slices, then push under the hot grill to warm the cheese. Garnish with the more tarragon sprigs and serve. | {
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"title": "Roasted tomato tarte tatin with goats' cheese recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_tarte_tatin_70511_16x9.jpg A quick, Mediterranean-inspired vegetarian tart that looks as good as it tastes – serve alongside a crisp green salad. 200g/7oz ready-made puff pastry 30g/1oz unsalted butter 30g/1oz caster sugar 1 tbsp chopped fresh thyme 4 ripe tomatoes, halved 1 tsp chopped fresh tarragon, plus a few tarragon sprigs½ log semi soft goats’ cheese, slicedsplash balsamic vinegar 200g/7oz ready-made puff pastry 30g/1oz unsalted butter 30g/1oz caster sugar 1 tbsp chopped fresh thyme 4 ripe tomatoes, halved 1 tsp chopped fresh tarragon, plus a few tarragon sprigs ½ log semi soft goats’ cheese, sliced splash balsamic vinegar Method Preheat the oven to 220C/200C Fan/Gas 7.Roll out the puff pastry to the thickness of less than a pound coin. Cut a 15cm/6in disc. Set aside in the fridge until needed. Spread the butter over the base of a cold small frying pan, the same size as the disc of pastry. Sprinkle over the caster sugar and chopped thyme. Top with the halved tomatoes, cut side down. Top with the sprigs of fresh tarragon and the splash of balsamic. Place the pastry circle on top and tuck in the sides of the pastry. Place the pan on the hob on a medium heat and cook for 6–9 minutes. Prick a few holes in the pastry and bake fin the pre-heated over for around 15–20 minutes until golden. Preheat the grill to high.Turn the tarte tatin out onto a plate. Top with the goats’ cheese slices, then push under the hot grill to warm the cheese. Garnish with the more tarragon sprigs and serve. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the puff pastry to the thickness of less than a pound coin. Cut a 15cm/6in disc. Set aside in the fridge until needed. Roll out the puff pastry to the thickness of less than a pound coin. Cut a 15cm/6in disc. Set aside in the fridge until needed. Spread the butter over the base of a cold small frying pan, the same size as the disc of pastry. Sprinkle over the caster sugar and chopped thyme. Top with the halved tomatoes, cut side down. Top with the sprigs of fresh tarragon and the splash of balsamic. Spread the butter over the base of a cold small frying pan, the same size as the disc of pastry. Sprinkle over the caster sugar and chopped thyme. Top with the halved tomatoes, cut side down. Top with the sprigs of fresh tarragon and the splash of balsamic. Place the pastry circle on top and tuck in the sides of the pastry. Place the pan on the hob on a medium heat and cook for 6–9 minutes. Place the pastry circle on top and tuck in the sides of the pastry. Place the pan on the hob on a medium heat and cook for 6–9 minutes. Prick a few holes in the pastry and bake fin the pre-heated over for around 15–20 minutes until golden. Prick a few holes in the pastry and bake fin the pre-heated over for around 15–20 minutes until golden. Preheat the grill to high. Preheat the grill to high. Turn the tarte tatin out onto a plate. Top with the goats’ cheese slices, then push under the hot grill to warm the cheese. Garnish with the more tarragon sprigs and serve. Turn the tarte tatin out onto a plate. Top with the goats’ cheese slices, then push under the hot grill to warm the cheese. Garnish with the more tarragon sprigs and serve."
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} | 9e5316b58ff162cf4b14aa14240a586782d91f8c7c6dbb53c1e68d6ba522aa48 | Matt Tebbutt's coq au vin recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coq_au_vin_27245_16x9.jpg Classic, luxurious and deeply savoury, coq au vin is a dinner party winner every time. Ask your butcher to spatchcock the chicken for you, if you like. 1 whole chicken, spatchcocked 750ml/1lb 10oz bottle red wine 1 onion, quartered 1 carrot, peeled and chopped2 celery sticks, chopped1 bay leaf small bunch fresh thyme1 tsp black peppercorns 75g/2½oz butter 15g/½oz plain flour500ml/18fl oz beef stock15 small pearl onions 2 tbsp olive oil120g/4½oz block pancetta, chopped200g/7oz button mushrooms, left whole 1 whole chicken, spatchcocked 750ml/1lb 10oz bottle red wine 1 onion, quartered 1 carrot, peeled and chopped 2 celery sticks, chopped 1 bay leaf small bunch fresh thyme 1 tsp black peppercorns 75g/2½oz butter 15g/½oz plain flour 500ml/18fl oz beef stock 15 small pearl onions 2 tbsp olive oil 120g/4½oz block pancetta, chopped 200g/7oz button mushrooms, left whole Method Place the chicken, wine, onion, carrot, celery, bay leaf, thyme and black peppercorns in a large bowl. Place in the fridge overnight. Next day, drain (reserving everything), pat the chicken dry and season well. Heat a large casserole dish and add the butter, once melted and hot sear the chicken all over until browned. This will take 5–8 minutes until brown all over. Remove from the dish. Add the reserved onions, carrots, celery and aromatics to the dish. Brown the vegetables for 2–3 minutes, then add the flour and stir to combine. Pour in the reserved red wine and beef stock. Put the chicken back into the pot and cook gently with the lid on for 1 hour. Once the chicken is cooked through, remove and leave to rest.Blanch the pearl onions in boiling water for a few minutes to soften. Drain and set aside. Heat a frying pan over high heat and add the oil. Once hot brown the pancetta in the pan for 2–3 minutes. Remove and set aside, then add the mushrooms to the same pan. Once the mushrooms have browned, add the blanched onions. Once the chicken has rested, joint it into 6 or 8 portions. Reduce the red wine stock until it has a thick sauce like consistency. Add the onions, mushrooms and bacon and chicken to the sauce. Serve in the large pot or in serving bowls. Place the chicken, wine, onion, carrot, celery, bay leaf, thyme and black peppercorns in a large bowl. Place in the fridge overnight. Next day, drain (reserving everything), pat the chicken dry and season well. Place the chicken, wine, onion, carrot, celery, bay leaf, thyme and black peppercorns in a large bowl. Place in the fridge overnight. Next day, drain (reserving everything), pat the chicken dry and season well. Heat a large casserole dish and add the butter, once melted and hot sear the chicken all over until browned. This will take 5–8 minutes until brown all over. Remove from the dish. Heat a large casserole dish and add the butter, once melted and hot sear the chicken all over until browned. This will take 5–8 minutes until brown all over. Remove from the dish. Add the reserved onions, carrots, celery and aromatics to the dish. Brown the vegetables for 2–3 minutes, then add the flour and stir to combine. Pour in the reserved red wine and beef stock. Put the chicken back into the pot and cook gently with the lid on for 1 hour. Once the chicken is cooked through, remove and leave to rest. Add the reserved onions, carrots, celery and aromatics to the dish. Brown the vegetables for 2–3 minutes, then add the flour and stir to combine. Pour in the reserved red wine and beef stock. Put the chicken back into the pot and cook gently with the lid on for 1 hour. Once the chicken is cooked through, remove and leave to rest. Blanch the pearl onions in boiling water for a few minutes to soften. Drain and set aside. Blanch the pearl onions in boiling water for a few minutes to soften. Drain and set aside. Heat a frying pan over high heat and add the oil. Once hot brown the pancetta in the pan for 2–3 minutes. Remove and set aside, then add the mushrooms to the same pan. Once the mushrooms have browned, add the blanched onions. Heat a frying pan over high heat and add the oil. Once hot brown the pancetta in the pan for 2–3 minutes. Remove and set aside, then add the mushrooms to the same pan. Once the mushrooms have browned, add the blanched onions. Once the chicken has rested, joint it into 6 or 8 portions. Reduce the red wine stock until it has a thick sauce like consistency. Add the onions, mushrooms and bacon and chicken to the sauce. Serve in the large pot or in serving bowls. Once the chicken has rested, joint it into 6 or 8 portions. Reduce the red wine stock until it has a thick sauce like consistency. Add the onions, mushrooms and bacon and chicken to the sauce. Serve in the large pot or in serving bowls. | {
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"title": "Matt Tebbutt's coq au vin 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/coq_au_vin_27245_16x9.jpg Classic, luxurious and deeply savoury, coq au vin is a dinner party winner every time. Ask your butcher to spatchcock the chicken for you, if you like. 1 whole chicken, spatchcocked 750ml/1lb 10oz bottle red wine 1 onion, quartered 1 carrot, peeled and chopped2 celery sticks, chopped1 bay leaf small bunch fresh thyme1 tsp black peppercorns 75g/2½oz butter 15g/½oz plain flour500ml/18fl oz beef stock15 small pearl onions 2 tbsp olive oil120g/4½oz block pancetta, chopped200g/7oz button mushrooms, left whole 1 whole chicken, spatchcocked 750ml/1lb 10oz bottle red wine 1 onion, quartered 1 carrot, peeled and chopped 2 celery sticks, chopped 1 bay leaf small bunch fresh thyme 1 tsp black peppercorns 75g/2½oz butter 15g/½oz plain flour 500ml/18fl oz beef stock 15 small pearl onions 2 tbsp olive oil 120g/4½oz block pancetta, chopped 200g/7oz button mushrooms, left whole Method Place the chicken, wine, onion, carrot, celery, bay leaf, thyme and black peppercorns in a large bowl. Place in the fridge overnight. Next day, drain (reserving everything), pat the chicken dry and season well. Heat a large casserole dish and add the butter, once melted and hot sear the chicken all over until browned. This will take 5–8 minutes until brown all over. Remove from the dish. Add the reserved onions, carrots, celery and aromatics to the dish. Brown the vegetables for 2–3 minutes, then add the flour and stir to combine. Pour in the reserved red wine and beef stock. Put the chicken back into the pot and cook gently with the lid on for 1 hour. Once the chicken is cooked through, remove and leave to rest.Blanch the pearl onions in boiling water for a few minutes to soften. Drain and set aside. Heat a frying pan over high heat and add the oil. Once hot brown the pancetta in the pan for 2–3 minutes. Remove and set aside, then add the mushrooms to the same pan. Once the mushrooms have browned, add the blanched onions. Once the chicken has rested, joint it into 6 or 8 portions. Reduce the red wine stock until it has a thick sauce like consistency. Add the onions, mushrooms and bacon and chicken to the sauce. Serve in the large pot or in serving bowls. Place the chicken, wine, onion, carrot, celery, bay leaf, thyme and black peppercorns in a large bowl. Place in the fridge overnight. Next day, drain (reserving everything), pat the chicken dry and season well. Place the chicken, wine, onion, carrot, celery, bay leaf, thyme and black peppercorns in a large bowl. Place in the fridge overnight. Next day, drain (reserving everything), pat the chicken dry and season well. Heat a large casserole dish and add the butter, once melted and hot sear the chicken all over until browned. This will take 5–8 minutes until brown all over. Remove from the dish. Heat a large casserole dish and add the butter, once melted and hot sear the chicken all over until browned. This will take 5–8 minutes until brown all over. Remove from the dish. Add the reserved onions, carrots, celery and aromatics to the dish. Brown the vegetables for 2–3 minutes, then add the flour and stir to combine. Pour in the reserved red wine and beef stock. Put the chicken back into the pot and cook gently with the lid on for 1 hour. Once the chicken is cooked through, remove and leave to rest. Add the reserved onions, carrots, celery and aromatics to the dish. Brown the vegetables for 2–3 minutes, then add the flour and stir to combine. Pour in the reserved red wine and beef stock. Put the chicken back into the pot and cook gently with the lid on for 1 hour. Once the chicken is cooked through, remove and leave to rest. Blanch the pearl onions in boiling water for a few minutes to soften. Drain and set aside. Blanch the pearl onions in boiling water for a few minutes to soften. Drain and set aside. Heat a frying pan over high heat and add the oil. Once hot brown the pancetta in the pan for 2–3 minutes. Remove and set aside, then add the mushrooms to the same pan. Once the mushrooms have browned, add the blanched onions. Heat a frying pan over high heat and add the oil. Once hot brown the pancetta in the pan for 2–3 minutes. Remove and set aside, then add the mushrooms to the same pan. Once the mushrooms have browned, add the blanched onions. Once the chicken has rested, joint it into 6 or 8 portions. Reduce the red wine stock until it has a thick sauce like consistency. Add the onions, mushrooms and bacon and chicken to the sauce. Serve in the large pot or in serving bowls. Once the chicken has rested, joint it into 6 or 8 portions. Reduce the red wine stock until it has a thick sauce like consistency. Add the onions, mushrooms and bacon and chicken to the sauce. Serve in the large pot or in serving bowls."
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} | 3ab644ba9bbdd306922db3f24963feb7f0d3fb36f3c512dc6b7f5e959cb16894 | Asparagus, mint and ricotta recipe
An average of 0.0 out of 5 stars from 0 ratings Fresh, light and colourful, Matt Tebbutt’s asparagus and ricotta salad would work perfectly as an al fresco small plate. ½ lemon, juice only 100g/3½oz ricotta (ideally Westcombe) 4 asparagus spears, cut into 4 pieces2 spring onions, sliced1 tbsp chopped fresh mint leaves1 small green chilli, chopped olive oil1 tbsp honey salt and freshly ground black pepper ½ lemon, juice only 100g/3½oz ricotta (ideally Westcombe) 4 asparagus spears, cut into 4 pieces 2 spring onions, sliced 1 tbsp chopped fresh mint leaves 1 small green chilli, chopped olive oil 1 tbsp honey salt and freshly ground black pepper Method Mix the lemon juice, ricotta and a pinch of salt and black pepper together. Set aside.Place a large pan of boiling, salted water on the hob and blanch the asparagus pieces until just tender, this will take 2 minutes. Remove and set aside.In a bowl, toss the asparagus with the spring onions, mint, chilli and drizzle of olive oil. Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables. Serve. Mix the lemon juice, ricotta and a pinch of salt and black pepper together. Set aside. Mix the lemon juice, ricotta and a pinch of salt and black pepper together. Set aside. Place a large pan of boiling, salted water on the hob and blanch the asparagus pieces until just tender, this will take 2 minutes. Remove and set aside. Place a large pan of boiling, salted water on the hob and blanch the asparagus pieces until just tender, this will take 2 minutes. Remove and set aside. In a bowl, toss the asparagus with the spring onions, mint, chilli and drizzle of olive oil. In a bowl, toss the asparagus with the spring onions, mint, chilli and drizzle of olive oil. Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables. Serve. Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables. Serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/asparagus_mint_and_33412",
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"title": "Asparagus, mint and ricotta recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Fresh, light and colourful, Matt Tebbutt’s asparagus and ricotta salad would work perfectly as an al fresco small plate. ½ lemon, juice only 100g/3½oz ricotta (ideally Westcombe) 4 asparagus spears, cut into 4 pieces2 spring onions, sliced1 tbsp chopped fresh mint leaves1 small green chilli, chopped olive oil1 tbsp honey salt and freshly ground black pepper ½ lemon, juice only 100g/3½oz ricotta (ideally Westcombe) 4 asparagus spears, cut into 4 pieces 2 spring onions, sliced 1 tbsp chopped fresh mint leaves 1 small green chilli, chopped olive oil 1 tbsp honey salt and freshly ground black pepper Method Mix the lemon juice, ricotta and a pinch of salt and black pepper together. Set aside.Place a large pan of boiling, salted water on the hob and blanch the asparagus pieces until just tender, this will take 2 minutes. Remove and set aside.In a bowl, toss the asparagus with the spring onions, mint, chilli and drizzle of olive oil. Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables. Serve. Mix the lemon juice, ricotta and a pinch of salt and black pepper together. Set aside. Mix the lemon juice, ricotta and a pinch of salt and black pepper together. Set aside. Place a large pan of boiling, salted water on the hob and blanch the asparagus pieces until just tender, this will take 2 minutes. Remove and set aside. Place a large pan of boiling, salted water on the hob and blanch the asparagus pieces until just tender, this will take 2 minutes. Remove and set aside. In a bowl, toss the asparagus with the spring onions, mint, chilli and drizzle of olive oil. In a bowl, toss the asparagus with the spring onions, mint, chilli and drizzle of olive oil. Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables. Serve. Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables. Serve."
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} | c175e95df3225597354143fcd1938ee7e5dd7f90ed99251305ac1d60596d466f | Butternut squash and yoghurt recipe
An average of 0.0 out of 5 stars from 0 ratings Got leftover roast squash? Transform it into a fancy salad, topped with a quick yoghurt dressing and soy sauce-roasted pumpkin seeds. ¼ butternut squash, peeled and diced 1 tbsp olive oil15g/½oz pumpkin seeds 20ml/½fl oz soy sauce1 tbsp mayonnaise1 tbsp Greek-style yoghurt1 garlic clove, finely chopped1 lemon, juice only2 tbsp chopped fresh dill 1 tbsp chopped fresh chives salt and freshly ground black pepper ¼ butternut squash, peeled and diced 1 tbsp olive oil 15g/½oz pumpkin seeds 20ml/½fl oz soy sauce 1 tbsp mayonnaise 1 tbsp Greek-style yoghurt 1 garlic clove, finely chopped 1 lemon, juice only 2 tbsp chopped fresh dill 1 tbsp chopped fresh chives salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Line a baking tray with baking paper. Toss the squash cubes in olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Remove from the oven and set aside.Toss the pumpkin seeds in the soy sauce. Roast in the hot oven until toasted and the soy has disappeared. This will take 5 minutes.Combine the mayonnaise, yoghurt, olive oil, garlic and lemon juice to taste in a small bowl. Tip the cooked squash into a small serving dish. Spoon over the dressing, sprinkle the pumpkin seeds on top and finish with the dill and chives. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Toss the squash cubes in olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Remove from the oven and set aside. Line a baking tray with baking paper. Toss the squash cubes in olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Remove from the oven and set aside. Toss the pumpkin seeds in the soy sauce. Roast in the hot oven until toasted and the soy has disappeared. This will take 5 minutes. Toss the pumpkin seeds in the soy sauce. Roast in the hot oven until toasted and the soy has disappeared. This will take 5 minutes. Combine the mayonnaise, yoghurt, olive oil, garlic and lemon juice to taste in a small bowl. Combine the mayonnaise, yoghurt, olive oil, garlic and lemon juice to taste in a small bowl. Tip the cooked squash into a small serving dish. Spoon over the dressing, sprinkle the pumpkin seeds on top and finish with the dill and chives. Tip the cooked squash into a small serving dish. Spoon over the dressing, sprinkle the pumpkin seeds on top and finish with the dill and chives. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Got leftover roast squash? Transform it into a fancy salad, topped with a quick yoghurt dressing and soy sauce-roasted pumpkin seeds. ¼ butternut squash, peeled and diced 1 tbsp olive oil15g/½oz pumpkin seeds 20ml/½fl oz soy sauce1 tbsp mayonnaise1 tbsp Greek-style yoghurt1 garlic clove, finely chopped1 lemon, juice only2 tbsp chopped fresh dill 1 tbsp chopped fresh chives salt and freshly ground black pepper ¼ butternut squash, peeled and diced 1 tbsp olive oil 15g/½oz pumpkin seeds 20ml/½fl oz soy sauce 1 tbsp mayonnaise 1 tbsp Greek-style yoghurt 1 garlic clove, finely chopped 1 lemon, juice only 2 tbsp chopped fresh dill 1 tbsp chopped fresh chives salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Line a baking tray with baking paper. Toss the squash cubes in olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Remove from the oven and set aside.Toss the pumpkin seeds in the soy sauce. Roast in the hot oven until toasted and the soy has disappeared. This will take 5 minutes.Combine the mayonnaise, yoghurt, olive oil, garlic and lemon juice to taste in a small bowl. Tip the cooked squash into a small serving dish. Spoon over the dressing, sprinkle the pumpkin seeds on top and finish with the dill and chives. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Toss the squash cubes in olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Remove from the oven and set aside. Line a baking tray with baking paper. Toss the squash cubes in olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Remove from the oven and set aside. Toss the pumpkin seeds in the soy sauce. Roast in the hot oven until toasted and the soy has disappeared. This will take 5 minutes. Toss the pumpkin seeds in the soy sauce. Roast in the hot oven until toasted and the soy has disappeared. This will take 5 minutes. Combine the mayonnaise, yoghurt, olive oil, garlic and lemon juice to taste in a small bowl. Combine the mayonnaise, yoghurt, olive oil, garlic and lemon juice to taste in a small bowl. Tip the cooked squash into a small serving dish. Spoon over the dressing, sprinkle the pumpkin seeds on top and finish with the dill and chives. Tip the cooked squash into a small serving dish. Spoon over the dressing, sprinkle the pumpkin seeds on top and finish with the dill and chives."
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} | 87eebdf222eac0656f2a9f81fe30a13d445893c09e9222318996255c3d4b5b9b | One-pan pastitsio recipe
Set a wide, deep frying pan over a high heat and add the olive oil. Add the mince, breaking it up well with a wooden spoon. Season generously and fry for 5–8 minutes, until any liquid evaporates and the mince starts to crisp. When the mince has started to brown, stir the onions and garlic in with the oregano and cinnamon. Reduce the heat a little and fry for 5 minutes, stirring everything together (add a touch extra olive oil if it looks dry). Stir in the tomato purée, fry for 1–2 minutes, then add the pasta to the pan. If you’re using traditional pastitsio pasta or bucatini, you may need to snap some of the pieces in half to fit them all in. It will be snug in the pan, but try to fit them all in. Pour over the beef stock, season and bring to the boil. Cover the pan, reduce the heat to low and simmer for 20 minutes, stirring once or twice.Meanwhile, mix together the crème fraîche and egg yolks in a bowl. Stir in half the cheese with a generous pinch of salt and pepper. When your pasta is ready, turn your grill to high. Gently toss the pasta and sauce in the pan together. Spoon the crème fraîche mixture over the top and sprinkle with the remaining grated cheese, plus an additional pinch of dried oregano.Place under the grill, not too close to the bars, and grill for 3–5 minutes, until golden and bubbling on top. Keep an eye on it, as how long it takes will depend on the strength of your grill. Remove and leave to stand for at least 5–10 minutes before serving.Meanwhile, place the red onion, vinegar, sugar, salt, and pepper in a bowl and mix together. Place the remaining ingredients into a large bowl, along with the red onions and toss to coat.Slice or scoop the pastitsio onto a plate and serve the salad alongside. Set a wide, deep frying pan over a high heat and add the olive oil. Add the mince, breaking it up well with a wooden spoon. Season generously and fry for 5–8 minutes, until any liquid evaporates and the mince starts to crisp. Set a wide, deep frying pan over a high heat and add the olive oil. Add the mince, breaking it up well with a wooden spoon. Season generously and fry for 5–8 minutes, until any liquid evaporates and the mince starts to crisp. When the mince has started to brown, stir the onions and garlic in with the oregano and cinnamon. Reduce the heat a little and fry for 5 minutes, stirring everything together (add a touch extra olive oil if it looks dry). When the mince has started to brown, stir the onions and garlic in with the oregano and cinnamon. Reduce the heat a little and fry for 5 minutes, stirring everything together (add a touch extra olive oil if it looks dry). Stir in the tomato purée, fry for 1–2 minutes, then add the pasta to the pan. If you’re using traditional pastitsio pasta or bucatini, you may need to snap some of the pieces in half to fit them all in. It will be snug in the pan, but try to fit them all in. Pour over the beef stock, season and bring to the boil. Cover the pan, reduce the heat to low and simmer for 20 minutes, stirring once or twice. Stir in the tomato purée, fry for 1–2 minutes, then add the pasta to the pan. If you’re using traditional pastitsio pasta or bucatini, you may need to snap some of the pieces in half to fit them all in. It will be snug in the pan, but try to fit them all in. Pour over the beef stock, season and bring to the boil. Cover the pan, reduce the heat to low and simmer for 20 minutes, stirring once or twice. Meanwhile, mix together the crème fraîche and egg yolks in a bowl. Stir in half the cheese with a generous pinch of salt and pepper. Meanwhile, mix together the crème fraîche and egg yolks in a bowl. Stir in half the cheese with a generous pinch of salt and pepper. When your pasta is ready, turn your grill to high. Gently toss the pasta and sauce in the pan together. Spoon the crème fraîche mixture over the top and sprinkle with the remaining grated cheese, plus an additional pinch of dried oregano. When your pasta is ready, turn your grill to high. Gently toss the pasta and sauce in the pan together. Spoon the crème fraîche mixture over the top and sprinkle with the remaining grated cheese, plus an additional pinch of dried oregano. Place under the grill, not too close to the bars, and grill for 3–5 minutes, until golden and bubbling on top. Keep an eye on it, as how long it takes will depend on the strength of your grill. Remove and leave to stand for at least 5–10 minutes before serving. Place under the grill, not too close to the bars, and grill for 3–5 minutes, until golden and bubbling on top. Keep an eye on it, as how long it takes will depend on the strength of your grill. Remove and leave to stand for at least 5–10 minutes before serving. Meanwhile, place the red onion, vinegar, sugar, salt, and pepper in a bowl and mix together. Place the remaining ingredients into a large bowl, along with the red onions and toss to coat. Meanwhile, place the red onion, vinegar, sugar, salt, and pepper in a bowl and mix together. Place the remaining ingredients into a large bowl, along with the red onions and toss to coat. Slice or scoop the pastitsio onto a plate and serve the salad alongside. Slice or scoop the pastitsio onto a plate and serve the salad alongside. | {
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"content": "Set a wide, deep frying pan over a high heat and add the olive oil. Add the mince, breaking it up well with a wooden spoon. Season generously and fry for 5–8 minutes, until any liquid evaporates and the mince starts to crisp. When the mince has started to brown, stir the onions and garlic in with the oregano and cinnamon. Reduce the heat a little and fry for 5 minutes, stirring everything together (add a touch extra olive oil if it looks dry). Stir in the tomato purée, fry for 1–2 minutes, then add the pasta to the pan. If you’re using traditional pastitsio pasta or bucatini, you may need to snap some of the pieces in half to fit them all in. It will be snug in the pan, but try to fit them all in. Pour over the beef stock, season and bring to the boil. Cover the pan, reduce the heat to low and simmer for 20 minutes, stirring once or twice.Meanwhile, mix together the crème fraîche and egg yolks in a bowl. Stir in half the cheese with a generous pinch of salt and pepper. When your pasta is ready, turn your grill to high. Gently toss the pasta and sauce in the pan together. Spoon the crème fraîche mixture over the top and sprinkle with the remaining grated cheese, plus an additional pinch of dried oregano.Place under the grill, not too close to the bars, and grill for 3–5 minutes, until golden and bubbling on top. Keep an eye on it, as how long it takes will depend on the strength of your grill. Remove and leave to stand for at least 5–10 minutes before serving.Meanwhile, place the red onion, vinegar, sugar, salt, and pepper in a bowl and mix together. Place the remaining ingredients into a large bowl, along with the red onions and toss to coat.Slice or scoop the pastitsio onto a plate and serve the salad alongside. Set a wide, deep frying pan over a high heat and add the olive oil. Add the mince, breaking it up well with a wooden spoon. Season generously and fry for 5–8 minutes, until any liquid evaporates and the mince starts to crisp. Set a wide, deep frying pan over a high heat and add the olive oil. Add the mince, breaking it up well with a wooden spoon. Season generously and fry for 5–8 minutes, until any liquid evaporates and the mince starts to crisp. When the mince has started to brown, stir the onions and garlic in with the oregano and cinnamon. Reduce the heat a little and fry for 5 minutes, stirring everything together (add a touch extra olive oil if it looks dry). When the mince has started to brown, stir the onions and garlic in with the oregano and cinnamon. Reduce the heat a little and fry for 5 minutes, stirring everything together (add a touch extra olive oil if it looks dry). Stir in the tomato purée, fry for 1–2 minutes, then add the pasta to the pan. If you’re using traditional pastitsio pasta or bucatini, you may need to snap some of the pieces in half to fit them all in. It will be snug in the pan, but try to fit them all in. Pour over the beef stock, season and bring to the boil. Cover the pan, reduce the heat to low and simmer for 20 minutes, stirring once or twice. Stir in the tomato purée, fry for 1–2 minutes, then add the pasta to the pan. If you’re using traditional pastitsio pasta or bucatini, you may need to snap some of the pieces in half to fit them all in. It will be snug in the pan, but try to fit them all in. Pour over the beef stock, season and bring to the boil. Cover the pan, reduce the heat to low and simmer for 20 minutes, stirring once or twice. Meanwhile, mix together the crème fraîche and egg yolks in a bowl. Stir in half the cheese with a generous pinch of salt and pepper. Meanwhile, mix together the crème fraîche and egg yolks in a bowl. Stir in half the cheese with a generous pinch of salt and pepper. When your pasta is ready, turn your grill to high. Gently toss the pasta and sauce in the pan together. Spoon the crème fraîche mixture over the top and sprinkle with the remaining grated cheese, plus an additional pinch of dried oregano. When your pasta is ready, turn your grill to high. Gently toss the pasta and sauce in the pan together. Spoon the crème fraîche mixture over the top and sprinkle with the remaining grated cheese, plus an additional pinch of dried oregano. Place under the grill, not too close to the bars, and grill for 3–5 minutes, until golden and bubbling on top. Keep an eye on it, as how long it takes will depend on the strength of your grill. Remove and leave to stand for at least 5–10 minutes before serving. Place under the grill, not too close to the bars, and grill for 3–5 minutes, until golden and bubbling on top. Keep an eye on it, as how long it takes will depend on the strength of your grill. Remove and leave to stand for at least 5–10 minutes before serving. Meanwhile, place the red onion, vinegar, sugar, salt, and pepper in a bowl and mix together. Place the remaining ingredients into a large bowl, along with the red onions and toss to coat. Meanwhile, place the red onion, vinegar, sugar, salt, and pepper in a bowl and mix together. Place the remaining ingredients into a large bowl, along with the red onions and toss to coat. Slice or scoop the pastitsio onto a plate and serve the salad alongside. Slice or scoop the pastitsio onto a plate and serve the salad alongside."
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} | 74ad5f616a855f0b7b8102ae763993d999062c4189a218f0ce2be8b040f0144e | Scallops with mint and coriander chutney recipe
An average of 5.0 out of 5 stars from 1 rating Romy Gill's easy seafood curry is served with a super-quick mint and coriander chutney. Pure bliss. 6 large shelled scallops, with coral still attached½ tsp dried flaked chillies¼ tsp ground turmeric¼ tsp ground coriander2 tsp sunflower or rapeseed oil ½ lime or small lemon, cut into wedges for squeezing 6 large shelled scallops, with coral still attached ½ tsp dried flaked chillies ¼ tsp ground turmeric ¼ tsp ground coriander 2 tsp sunflower or rapeseed oil ½ lime or small lemon, cut into wedges for squeezing 20g/¾oz fresh mint leaves20g/¾oz fresh coriander leaves, plus extra to serve1 shallot (or ½ small banana shallot), roughly chopped½ garlic clove½ plump green chilli, trimmed and roughly chopped½ tsp flaked sea salt½ tsp caster sugar2 tbsp fresh lime or lemon juice 1 tsp sunflower or rapeseed oil 20g/¾oz fresh mint leaves 20g/¾oz fresh coriander leaves, plus extra to serve 1 shallot (or ½ small banana shallot), roughly chopped ½ garlic clove ½ plump green chilli, trimmed and roughly chopped ½ tsp flaked sea salt ½ tsp caster sugar 2 tbsp fresh lime or lemon juice 1 tsp sunflower or rapeseed oil Method Rinse the scallops in a little cold water and pat dry with kitchen paper. Carefully pull or snip off the little tough muscle and membrane at the side of each scallop –this is where it was attached to the shell and is a little chewy to eat. Put the scallops in a bowl and add the chilli flakes, ground turmeric, ground coriander and oil. Toss together well and set aside.To make the chutney, put all the ingredients in a blender or food processor and blend to a purée. Divide among two small dishes.To cook the scallops, place a frying pan over a high heat. When very hot, add the scallops and cook on one side for 2 minutes, or until nicely browned. (You can take off the coral and cook only the scallop meat if you prefer.)Turn onto the other side and cook for a further 1–2 minutes. Avoid overcooking the scallops as they will toughen – they should be nicely caramelised on the outside and hot and tender on the inside with a springy texture.Divide among two plates and place the chutney alongside. Serve the scallops drizzled with a little of the cooking juices, a squeeze of lime or lemon and extra coriander to garnish. Rinse the scallops in a little cold water and pat dry with kitchen paper. Carefully pull or snip off the little tough muscle and membrane at the side of each scallop –this is where it was attached to the shell and is a little chewy to eat. Put the scallops in a bowl and add the chilli flakes, ground turmeric, ground coriander and oil. Toss together well and set aside. Rinse the scallops in a little cold water and pat dry with kitchen paper. Carefully pull or snip off the little tough muscle and membrane at the side of each scallop –this is where it was attached to the shell and is a little chewy to eat. Put the scallops in a bowl and add the chilli flakes, ground turmeric, ground coriander and oil. Toss together well and set aside. To make the chutney, put all the ingredients in a blender or food processor and blend to a purée. Divide among two small dishes. To make the chutney, put all the ingredients in a blender or food processor and blend to a purée. Divide among two small dishes. To cook the scallops, place a frying pan over a high heat. When very hot, add the scallops and cook on one side for 2 minutes, or until nicely browned. (You can take off the coral and cook only the scallop meat if you prefer.) To cook the scallops, place a frying pan over a high heat. When very hot, add the scallops and cook on one side for 2 minutes, or until nicely browned. (You can take off the coral and cook only the scallop meat if you prefer.) Turn onto the other side and cook for a further 1–2 minutes. Avoid overcooking the scallops as they will toughen – they should be nicely caramelised on the outside and hot and tender on the inside with a springy texture. Turn onto the other side and cook for a further 1–2 minutes. Avoid overcooking the scallops as they will toughen – they should be nicely caramelised on the outside and hot and tender on the inside with a springy texture. Divide among two plates and place the chutney alongside. Serve the scallops drizzled with a little of the cooking juices, a squeeze of lime or lemon and extra coriander to garnish. Divide among two plates and place the chutney alongside. Serve the scallops drizzled with a little of the cooking juices, a squeeze of lime or lemon and extra coriander to garnish. Recipe tips This scallop curry can be made with large raw peeled tiger prawns or mini chicken fillets, if you prefer. Just make sure both are cooked through before eating. The chicken will take a few minutes longer. | {
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"title": "Scallops with mint and coriander chutney recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Romy Gill's easy seafood curry is served with a super-quick mint and coriander chutney. Pure bliss. 6 large shelled scallops, with coral still attached½ tsp dried flaked chillies¼ tsp ground turmeric¼ tsp ground coriander2 tsp sunflower or rapeseed oil ½ lime or small lemon, cut into wedges for squeezing 6 large shelled scallops, with coral still attached ½ tsp dried flaked chillies ¼ tsp ground turmeric ¼ tsp ground coriander 2 tsp sunflower or rapeseed oil ½ lime or small lemon, cut into wedges for squeezing 20g/¾oz fresh mint leaves20g/¾oz fresh coriander leaves, plus extra to serve1 shallot (or ½ small banana shallot), roughly chopped½ garlic clove½ plump green chilli, trimmed and roughly chopped½ tsp flaked sea salt½ tsp caster sugar2 tbsp fresh lime or lemon juice 1 tsp sunflower or rapeseed oil 20g/¾oz fresh mint leaves 20g/¾oz fresh coriander leaves, plus extra to serve 1 shallot (or ½ small banana shallot), roughly chopped ½ garlic clove ½ plump green chilli, trimmed and roughly chopped ½ tsp flaked sea salt ½ tsp caster sugar 2 tbsp fresh lime or lemon juice 1 tsp sunflower or rapeseed oil Method Rinse the scallops in a little cold water and pat dry with kitchen paper. Carefully pull or snip off the little tough muscle and membrane at the side of each scallop –this is where it was attached to the shell and is a little chewy to eat. Put the scallops in a bowl and add the chilli flakes, ground turmeric, ground coriander and oil. Toss together well and set aside.To make the chutney, put all the ingredients in a blender or food processor and blend to a purée. Divide among two small dishes.To cook the scallops, place a frying pan over a high heat. When very hot, add the scallops and cook on one side for 2 minutes, or until nicely browned. (You can take off the coral and cook only the scallop meat if you prefer.)Turn onto the other side and cook for a further 1–2 minutes. Avoid overcooking the scallops as they will toughen – they should be nicely caramelised on the outside and hot and tender on the inside with a springy texture.Divide among two plates and place the chutney alongside. Serve the scallops drizzled with a little of the cooking juices, a squeeze of lime or lemon and extra coriander to garnish. Rinse the scallops in a little cold water and pat dry with kitchen paper. Carefully pull or snip off the little tough muscle and membrane at the side of each scallop –this is where it was attached to the shell and is a little chewy to eat. Put the scallops in a bowl and add the chilli flakes, ground turmeric, ground coriander and oil. Toss together well and set aside. Rinse the scallops in a little cold water and pat dry with kitchen paper. Carefully pull or snip off the little tough muscle and membrane at the side of each scallop –this is where it was attached to the shell and is a little chewy to eat. Put the scallops in a bowl and add the chilli flakes, ground turmeric, ground coriander and oil. Toss together well and set aside. To make the chutney, put all the ingredients in a blender or food processor and blend to a purée. Divide among two small dishes. To make the chutney, put all the ingredients in a blender or food processor and blend to a purée. Divide among two small dishes. To cook the scallops, place a frying pan over a high heat. When very hot, add the scallops and cook on one side for 2 minutes, or until nicely browned. (You can take off the coral and cook only the scallop meat if you prefer.) To cook the scallops, place a frying pan over a high heat. When very hot, add the scallops and cook on one side for 2 minutes, or until nicely browned. (You can take off the coral and cook only the scallop meat if you prefer.) Turn onto the other side and cook for a further 1–2 minutes. Avoid overcooking the scallops as they will toughen – they should be nicely caramelised on the outside and hot and tender on the inside with a springy texture. Turn onto the other side and cook for a further 1–2 minutes. Avoid overcooking the scallops as they will toughen – they should be nicely caramelised on the outside and hot and tender on the inside with a springy texture. Divide among two plates and place the chutney alongside. Serve the scallops drizzled with a little of the cooking juices, a squeeze of lime or lemon and extra coriander to garnish. Divide among two plates and place the chutney alongside. Serve the scallops drizzled with a little of the cooking juices, a squeeze of lime or lemon and extra coriander to garnish. Recipe tips This scallop curry can be made with large raw peeled tiger prawns or mini chicken fillets, if you prefer. Just make sure both are cooked through before eating. The chicken will take a few minutes longer."
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} | 00fbf33921c45b6e5b48b30eb92a8f458cb75e3580b34cd5a3c438d6072f42b7 | Ramen noodles with sticky soy mushrooms recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ramen_noodles_with_58100_16x9.jpg Transform a packet of humble instant ramen noodles by topping with sticky stir-fried mushrooms and quick-pickled cucumber. 1 tsp caster sugar 1 tbsp rice wine vinegar 1 tsp dried red chilli flakes (optional)50g/1¾oz cucumber, peeled into ribbons 1 tsp caster sugar 1 tbsp rice wine vinegar 1 tsp dried red chilli flakes (optional) 50g/1¾oz cucumber, peeled into ribbons 100g/3½oz mushrooms of your choice, we used chestnut, thickly sliced1 tsp cornflour 1 tbsp sesame oil2 tsp brown sugar 1 tsp sriracha 2 tbsp light soy sauce2 tbsp sweet chilli sauce 1 tsp rice wine vinegar 1 pack instant ramen noodles1 tsp sesame seeds 100g/3½oz mushrooms of your choice, we used chestnut, thickly sliced 1 tsp cornflour 1 tbsp sesame oil 2 tsp brown sugar 1 tsp sriracha 2 tbsp light soy sauce 2 tbsp sweet chilli sauce 1 tsp rice wine vinegar 1 pack instant ramen noodles 1 tsp sesame seeds Method First, pickle the cucumber. Whisk the sugar into the vinegar until dissolved. Sprinkle in the chilli flakes, if using, and add the cucumber to the pickling liquor. Set aside until ready to serve. In a bowl, toss the mushrooms in the cornflour until coated. Heat the sesame oil in a frying pan over a medium-high heat and add the mushrooms. Fry for 3–4 minutes until golden. Meanwhile, combine the sugar, sriracha, soy sauce, sweet chilli and rice wine vinegar together in a bowl. Once the mushrooms start to become crisp, add the sauce to the pan. Coat the mushrooms and allow the sauce to reduce for 2 minutes. Cook the ramen noodles according to packet instructions, using the flavour sachet. When ready to serve, transfer the noodles into a bowl (with or without the stock, depending on whether you want a soupy dish). Top with the sticky mushrooms and sprinkle with the sesame seeds. Spoon on the pickled cucumber to finish. First, pickle the cucumber. Whisk the sugar into the vinegar until dissolved. Sprinkle in the chilli flakes, if using, and add the cucumber to the pickling liquor. Set aside until ready to serve. First, pickle the cucumber. Whisk the sugar into the vinegar until dissolved. Sprinkle in the chilli flakes, if using, and add the cucumber to the pickling liquor. Set aside until ready to serve. In a bowl, toss the mushrooms in the cornflour until coated. Heat the sesame oil in a frying pan over a medium-high heat and add the mushrooms. Fry for 3–4 minutes until golden. In a bowl, toss the mushrooms in the cornflour until coated. Heat the sesame oil in a frying pan over a medium-high heat and add the mushrooms. Fry for 3–4 minutes until golden. Meanwhile, combine the sugar, sriracha, soy sauce, sweet chilli and rice wine vinegar together in a bowl. Once the mushrooms start to become crisp, add the sauce to the pan. Coat the mushrooms and allow the sauce to reduce for 2 minutes. Meanwhile, combine the sugar, sriracha, soy sauce, sweet chilli and rice wine vinegar together in a bowl. Once the mushrooms start to become crisp, add the sauce to the pan. Coat the mushrooms and allow the sauce to reduce for 2 minutes. Cook the ramen noodles according to packet instructions, using the flavour sachet. When ready to serve, transfer the noodles into a bowl (with or without the stock, depending on whether you want a soupy dish). Top with the sticky mushrooms and sprinkle with the sesame seeds. Spoon on the pickled cucumber to finish. Cook the ramen noodles according to packet instructions, using the flavour sachet. When ready to serve, transfer the noodles into a bowl (with or without the stock, depending on whether you want a soupy dish). Top with the sticky mushrooms and sprinkle with the sesame seeds. Spoon on the pickled cucumber to finish. | {
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"title": "Ramen noodles with sticky soy mushrooms recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ramen_noodles_with_58100_16x9.jpg Transform a packet of humble instant ramen noodles by topping with sticky stir-fried mushrooms and quick-pickled cucumber. 1 tsp caster sugar 1 tbsp rice wine vinegar 1 tsp dried red chilli flakes (optional)50g/1¾oz cucumber, peeled into ribbons 1 tsp caster sugar 1 tbsp rice wine vinegar 1 tsp dried red chilli flakes (optional) 50g/1¾oz cucumber, peeled into ribbons 100g/3½oz mushrooms of your choice, we used chestnut, thickly sliced1 tsp cornflour 1 tbsp sesame oil2 tsp brown sugar 1 tsp sriracha 2 tbsp light soy sauce2 tbsp sweet chilli sauce 1 tsp rice wine vinegar 1 pack instant ramen noodles1 tsp sesame seeds 100g/3½oz mushrooms of your choice, we used chestnut, thickly sliced 1 tsp cornflour 1 tbsp sesame oil 2 tsp brown sugar 1 tsp sriracha 2 tbsp light soy sauce 2 tbsp sweet chilli sauce 1 tsp rice wine vinegar 1 pack instant ramen noodles 1 tsp sesame seeds Method First, pickle the cucumber. Whisk the sugar into the vinegar until dissolved. Sprinkle in the chilli flakes, if using, and add the cucumber to the pickling liquor. Set aside until ready to serve. In a bowl, toss the mushrooms in the cornflour until coated. Heat the sesame oil in a frying pan over a medium-high heat and add the mushrooms. Fry for 3–4 minutes until golden. Meanwhile, combine the sugar, sriracha, soy sauce, sweet chilli and rice wine vinegar together in a bowl. Once the mushrooms start to become crisp, add the sauce to the pan. Coat the mushrooms and allow the sauce to reduce for 2 minutes. Cook the ramen noodles according to packet instructions, using the flavour sachet. When ready to serve, transfer the noodles into a bowl (with or without the stock, depending on whether you want a soupy dish). Top with the sticky mushrooms and sprinkle with the sesame seeds. Spoon on the pickled cucumber to finish. First, pickle the cucumber. Whisk the sugar into the vinegar until dissolved. Sprinkle in the chilli flakes, if using, and add the cucumber to the pickling liquor. Set aside until ready to serve. First, pickle the cucumber. Whisk the sugar into the vinegar until dissolved. Sprinkle in the chilli flakes, if using, and add the cucumber to the pickling liquor. Set aside until ready to serve. In a bowl, toss the mushrooms in the cornflour until coated. Heat the sesame oil in a frying pan over a medium-high heat and add the mushrooms. Fry for 3–4 minutes until golden. In a bowl, toss the mushrooms in the cornflour until coated. Heat the sesame oil in a frying pan over a medium-high heat and add the mushrooms. Fry for 3–4 minutes until golden. Meanwhile, combine the sugar, sriracha, soy sauce, sweet chilli and rice wine vinegar together in a bowl. Once the mushrooms start to become crisp, add the sauce to the pan. Coat the mushrooms and allow the sauce to reduce for 2 minutes. Meanwhile, combine the sugar, sriracha, soy sauce, sweet chilli and rice wine vinegar together in a bowl. Once the mushrooms start to become crisp, add the sauce to the pan. Coat the mushrooms and allow the sauce to reduce for 2 minutes. Cook the ramen noodles according to packet instructions, using the flavour sachet. When ready to serve, transfer the noodles into a bowl (with or without the stock, depending on whether you want a soupy dish). Top with the sticky mushrooms and sprinkle with the sesame seeds. Spoon on the pickled cucumber to finish. Cook the ramen noodles according to packet instructions, using the flavour sachet. When ready to serve, transfer the noodles into a bowl (with or without the stock, depending on whether you want a soupy dish). Top with the sticky mushrooms and sprinkle with the sesame seeds. Spoon on the pickled cucumber to finish."
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} | f562efdf1b4c91384a3878e6c437db9b8a0cc6260aaea7961e977a5198c780ba | Salmon and asparagus terrine recipe
An average of 5.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01tgl97.jpg This is such a stunningly good looking and tasty starter for a buffet, picnic or smart dinner party. It looks as if you have spent ages preparing it, yet is very simple to make. Serve it with melba toast, oat cakes or a little salad. Equipment and preparation: you will need a 450g/1lb loaf tin. 150g/5½oz fillet fresh salmonsalt and freshly ground black pepper 7 thick stems asparagus 350g/12oz sliced smoked salmon200g/7oz full-fat cream cheese75g/3oz softened butter1 tbsp freshly chopped chives2 tbsp lemon juicecress, to serve 150g/5½oz fillet fresh salmon salt and freshly ground black pepper 7 thick stems asparagus 350g/12oz sliced smoked salmon 200g/7oz full-fat cream cheese 75g/3oz softened butter 1 tbsp freshly chopped chives 2 tbsp lemon juice cress, to serve Method Preheat the oven to 180C/350F/Gas 4. Place the fresh salmon on a square of foil. Season with salt and pepper. Fold over the foil to make a parcel. Cook in the oven for 12-15 minutes, or until the flesh has turned to an opaque pink. Remove from the oven and leave to cool. Remove the woody end from the asparagus and trim to exactly the length of the loaf tin. Bring a frying pan of water to the boil and cook the asparagus stems for 3-4 minutes, or until they feel just tender when pierced with a knife. Drain and plunge into a bowl of ice-cold water to cool. Drain and pat dry. Grease the loaf tin, then line with a double layer of cling film. Open the pack of smoked salmon and separate the slices. Trim one slice to fit the base of the tin, and then cut slices to fit all four sides, leaving a little to overhang. Reserve one slice for the top. Place the remaining smoked salmon in a food processor with the cold cooked salmon, cream cheese, very soft butter, chives and lemon juice. Blend until smooth and season to taste. Spread half of the smoked salmon mixture into the lined tin and top with the asparagus spears, laying head to tail so that they fit tightly into the tin. Top with the remaining salmon mixture and lay the last piece of smoked salmon on top.Cover the terrine with cling film and leave to chill for at least six hours in the fridge, then turn out, remove the cling film and cut into slices. Scatter with cress and serve with toast or salad. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the fresh salmon on a square of foil. Season with salt and pepper. Fold over the foil to make a parcel. Cook in the oven for 12-15 minutes, or until the flesh has turned to an opaque pink. Remove from the oven and leave to cool. Place the fresh salmon on a square of foil. Season with salt and pepper. Fold over the foil to make a parcel. Cook in the oven for 12-15 minutes, or until the flesh has turned to an opaque pink. Remove from the oven and leave to cool. Remove the woody end from the asparagus and trim to exactly the length of the loaf tin. Bring a frying pan of water to the boil and cook the asparagus stems for 3-4 minutes, or until they feel just tender when pierced with a knife. Drain and plunge into a bowl of ice-cold water to cool. Drain and pat dry. Remove the woody end from the asparagus and trim to exactly the length of the loaf tin. Bring a frying pan of water to the boil and cook the asparagus stems for 3-4 minutes, or until they feel just tender when pierced with a knife. Drain and plunge into a bowl of ice-cold water to cool. Drain and pat dry. Grease the loaf tin, then line with a double layer of cling film. Open the pack of smoked salmon and separate the slices. Trim one slice to fit the base of the tin, and then cut slices to fit all four sides, leaving a little to overhang. Reserve one slice for the top. Grease the loaf tin, then line with a double layer of cling film. Open the pack of smoked salmon and separate the slices. Trim one slice to fit the base of the tin, and then cut slices to fit all four sides, leaving a little to overhang. Reserve one slice for the top. Place the remaining smoked salmon in a food processor with the cold cooked salmon, cream cheese, very soft butter, chives and lemon juice. Blend until smooth and season to taste. Place the remaining smoked salmon in a food processor with the cold cooked salmon, cream cheese, very soft butter, chives and lemon juice. Blend until smooth and season to taste. Spread half of the smoked salmon mixture into the lined tin and top with the asparagus spears, laying head to tail so that they fit tightly into the tin. Top with the remaining salmon mixture and lay the last piece of smoked salmon on top. Spread half of the smoked salmon mixture into the lined tin and top with the asparagus spears, laying head to tail so that they fit tightly into the tin. Top with the remaining salmon mixture and lay the last piece of smoked salmon on top. Cover the terrine with cling film and leave to chill for at least six hours in the fridge, then turn out, remove the cling film and cut into slices. Scatter with cress and serve with toast or salad. Cover the terrine with cling film and leave to chill for at least six hours in the fridge, then turn out, remove the cling film and cut into slices. Scatter with cress and serve with toast or salad. Recipe tips This will keep for up two days in the fridge. You can freeze the terrine for 30 minutes to make it easier to slice. You could also make this in individual ramekins and turn them out. | {
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"title": "Salmon and asparagus terrine recipe",
"content": "An average of 5.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01tgl97.jpg This is such a stunningly good looking and tasty starter for a buffet, picnic or smart dinner party. It looks as if you have spent ages preparing it, yet is very simple to make. Serve it with melba toast, oat cakes or a little salad. Equipment and preparation: you will need a 450g/1lb loaf tin. 150g/5½oz fillet fresh salmonsalt and freshly ground black pepper 7 thick stems asparagus 350g/12oz sliced smoked salmon200g/7oz full-fat cream cheese75g/3oz softened butter1 tbsp freshly chopped chives2 tbsp lemon juicecress, to serve 150g/5½oz fillet fresh salmon salt and freshly ground black pepper 7 thick stems asparagus 350g/12oz sliced smoked salmon 200g/7oz full-fat cream cheese 75g/3oz softened butter 1 tbsp freshly chopped chives 2 tbsp lemon juice cress, to serve Method Preheat the oven to 180C/350F/Gas 4. Place the fresh salmon on a square of foil. Season with salt and pepper. Fold over the foil to make a parcel. Cook in the oven for 12-15 minutes, or until the flesh has turned to an opaque pink. Remove from the oven and leave to cool. Remove the woody end from the asparagus and trim to exactly the length of the loaf tin. Bring a frying pan of water to the boil and cook the asparagus stems for 3-4 minutes, or until they feel just tender when pierced with a knife. Drain and plunge into a bowl of ice-cold water to cool. Drain and pat dry. Grease the loaf tin, then line with a double layer of cling film. Open the pack of smoked salmon and separate the slices. Trim one slice to fit the base of the tin, and then cut slices to fit all four sides, leaving a little to overhang. Reserve one slice for the top. Place the remaining smoked salmon in a food processor with the cold cooked salmon, cream cheese, very soft butter, chives and lemon juice. Blend until smooth and season to taste. Spread half of the smoked salmon mixture into the lined tin and top with the asparagus spears, laying head to tail so that they fit tightly into the tin. Top with the remaining salmon mixture and lay the last piece of smoked salmon on top.Cover the terrine with cling film and leave to chill for at least six hours in the fridge, then turn out, remove the cling film and cut into slices. Scatter with cress and serve with toast or salad. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the fresh salmon on a square of foil. Season with salt and pepper. Fold over the foil to make a parcel. Cook in the oven for 12-15 minutes, or until the flesh has turned to an opaque pink. Remove from the oven and leave to cool. Place the fresh salmon on a square of foil. Season with salt and pepper. Fold over the foil to make a parcel. Cook in the oven for 12-15 minutes, or until the flesh has turned to an opaque pink. Remove from the oven and leave to cool. Remove the woody end from the asparagus and trim to exactly the length of the loaf tin. Bring a frying pan of water to the boil and cook the asparagus stems for 3-4 minutes, or until they feel just tender when pierced with a knife. Drain and plunge into a bowl of ice-cold water to cool. Drain and pat dry. Remove the woody end from the asparagus and trim to exactly the length of the loaf tin. Bring a frying pan of water to the boil and cook the asparagus stems for 3-4 minutes, or until they feel just tender when pierced with a knife. Drain and plunge into a bowl of ice-cold water to cool. Drain and pat dry. Grease the loaf tin, then line with a double layer of cling film. Open the pack of smoked salmon and separate the slices. Trim one slice to fit the base of the tin, and then cut slices to fit all four sides, leaving a little to overhang. Reserve one slice for the top. Grease the loaf tin, then line with a double layer of cling film. Open the pack of smoked salmon and separate the slices. Trim one slice to fit the base of the tin, and then cut slices to fit all four sides, leaving a little to overhang. Reserve one slice for the top. Place the remaining smoked salmon in a food processor with the cold cooked salmon, cream cheese, very soft butter, chives and lemon juice. Blend until smooth and season to taste. Place the remaining smoked salmon in a food processor with the cold cooked salmon, cream cheese, very soft butter, chives and lemon juice. Blend until smooth and season to taste. Spread half of the smoked salmon mixture into the lined tin and top with the asparagus spears, laying head to tail so that they fit tightly into the tin. Top with the remaining salmon mixture and lay the last piece of smoked salmon on top. Spread half of the smoked salmon mixture into the lined tin and top with the asparagus spears, laying head to tail so that they fit tightly into the tin. Top with the remaining salmon mixture and lay the last piece of smoked salmon on top. Cover the terrine with cling film and leave to chill for at least six hours in the fridge, then turn out, remove the cling film and cut into slices. Scatter with cress and serve with toast or salad. Cover the terrine with cling film and leave to chill for at least six hours in the fridge, then turn out, remove the cling film and cut into slices. Scatter with cress and serve with toast or salad. Recipe tips This will keep for up two days in the fridge. You can freeze the terrine for 30 minutes to make it easier to slice. You could also make this in individual ramekins and turn them out."
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} | 206efdfdb47c2066d2c1d384f202ab66f2c628923e736e2e1aa057b405b02868 | Guinea fowl with porcini and lardons recipe
An average of 5.0 out of 5 stars from 2 ratings This is a really smart main course, which is actually very simple to prepare in advance and reheat on the day. Guinea fowl are full of flavour, but not as big as chicken and the drumsticks are quite small, so use two birds to serve six. 2 guinea fowl about 1.2kg/2lb 12oz each 2 guinea fowl about 1.2kg/2lb 12oz each 10g/¼oz dried porcini mushrooms2 tbsp olive oil200g/7oz smoked bacon lardons4 banana shallots, chopped4 sprigs thyme300ml/½ pint pale dry amontillado sherry or dry white wine 50g/1¾oz butter50g/1¾oz plain flour 200g/7oz small chestnut mushrooms 2-3 tbsp full-fat crème fraîchesmall bunch fresh parsley, chopped 10g/¼oz dried porcini mushrooms 2 tbsp olive oil 200g/7oz smoked bacon lardons 4 banana shallots, chopped 4 sprigs thyme 300ml/½ pint pale dry amontillado sherry or dry white wine 50g/1¾oz butter 50g/1¾oz plain flour 200g/7oz small chestnut mushrooms 2-3 tbsp full-fat crème fraîche small bunch fresh parsley, chopped Method To joint the birds, bend the legs and thighs away from the birds, then cut between the joint to separate them. Cut between the thigh and leg joints to make two pieces. Bend back the wings and cut them off. Set aside the wings for the stock. Cut either side of the breast bone and remove the breasts. Pull the skin off all the pieces of meat. Place the carcasses, skin and the wings in a pan with 900ml/1½ pints of water and bring to the boil to make stock. Simmer for 30 minutes, then remove from the heat. Set the oven to 180C/350F/Gas 4 (160C fan). Place the porcini mushrooms in a small bowl, cover with four tablespoons of boiling water and set aside to plump up. Heat the oil in a large frying pan and fry the guinea fowl pieces for about five minutes, or until golden-brown on all sides. You may need to do this in two batches. Remove the meat with a slotted spoon and place in a large roasting tin. Don't wash the frying pan, you will need it later.Roast the guinea fowl in the oven for 25 minutes and then remove the guinea fowl breasts. Return the legs and thighs to the oven to cook for a further 15 minutes. Cut the breasts diagonally in half to give two portions. Set the meat aside once cooked and keep it warm for serving. Add the lardons and shallots to the frying pan and fry gently for 10 minutes, or until the shallots are tender, but not browned. Add the thyme and sherry (or wine) and boil for a few minutes, or until the volume of liquid has reduced by a third. Melt the butter in a small pan, add the flour and cook for a minute, or until thickened. Gradually pour in 500ml/18fl oz of the stock, stirring until thickened. Pour the sauce into the pan with the lardons and onions. Strain the soaked mushrooms through a sieve, reserving the water. Chop the mushrooms finely and add them to the sauce with the soaking water. Add the fresh mushrooms. Cook for five minutes, or until the mushrooms are tender. Season to taste. Stir in the crème fraiche, sprinkle with parsley. Serve the guinea fowl with the sauce alongside. To joint the birds, bend the legs and thighs away from the birds, then cut between the joint to separate them. Cut between the thigh and leg joints to make two pieces. Bend back the wings and cut them off. Set aside the wings for the stock. To joint the birds, bend the legs and thighs away from the birds, then cut between the joint to separate them. Cut between the thigh and leg joints to make two pieces. Bend back the wings and cut them off. Set aside the wings for the stock. Cut either side of the breast bone and remove the breasts. Pull the skin off all the pieces of meat. Place the carcasses, skin and the wings in a pan with 900ml/1½ pints of water and bring to the boil to make stock. Simmer for 30 minutes, then remove from the heat. Cut either side of the breast bone and remove the breasts. Pull the skin off all the pieces of meat. Place the carcasses, skin and the wings in a pan with 900ml/1½ pints of water and bring to the boil to make stock. Simmer for 30 minutes, then remove from the heat. Set the oven to 180C/350F/Gas 4 (160C fan). Place the porcini mushrooms in a small bowl, cover with four tablespoons of boiling water and set aside to plump up. Set the oven to 180C/350F/Gas 4 (160C fan). Place the porcini mushrooms in a small bowl, cover with four tablespoons of boiling water and set aside to plump up. Heat the oil in a large frying pan and fry the guinea fowl pieces for about five minutes, or until golden-brown on all sides. You may need to do this in two batches. Remove the meat with a slotted spoon and place in a large roasting tin. Don't wash the frying pan, you will need it later. Heat the oil in a large frying pan and fry the guinea fowl pieces for about five minutes, or until golden-brown on all sides. You may need to do this in two batches. Remove the meat with a slotted spoon and place in a large roasting tin. Don't wash the frying pan, you will need it later. Roast the guinea fowl in the oven for 25 minutes and then remove the guinea fowl breasts. Return the legs and thighs to the oven to cook for a further 15 minutes. Cut the breasts diagonally in half to give two portions. Set the meat aside once cooked and keep it warm for serving. Roast the guinea fowl in the oven for 25 minutes and then remove the guinea fowl breasts. Return the legs and thighs to the oven to cook for a further 15 minutes. Cut the breasts diagonally in half to give two portions. Set the meat aside once cooked and keep it warm for serving. Add the lardons and shallots to the frying pan and fry gently for 10 minutes, or until the shallots are tender, but not browned. Add the thyme and sherry (or wine) and boil for a few minutes, or until the volume of liquid has reduced by a third. Add the lardons and shallots to the frying pan and fry gently for 10 minutes, or until the shallots are tender, but not browned. Add the thyme and sherry (or wine) and boil for a few minutes, or until the volume of liquid has reduced by a third. Melt the butter in a small pan, add the flour and cook for a minute, or until thickened. Gradually pour in 500ml/18fl oz of the stock, stirring until thickened. Pour the sauce into the pan with the lardons and onions. Melt the butter in a small pan, add the flour and cook for a minute, or until thickened. Gradually pour in 500ml/18fl oz of the stock, stirring until thickened. Pour the sauce into the pan with the lardons and onions. Strain the soaked mushrooms through a sieve, reserving the water. Chop the mushrooms finely and add them to the sauce with the soaking water. Add the fresh mushrooms. Strain the soaked mushrooms through a sieve, reserving the water. Chop the mushrooms finely and add them to the sauce with the soaking water. Add the fresh mushrooms. Cook for five minutes, or until the mushrooms are tender. Season to taste. Stir in the crème fraiche, sprinkle with parsley. Serve the guinea fowl with the sauce alongside. Cook for five minutes, or until the mushrooms are tender. Season to taste. Stir in the crème fraiche, sprinkle with parsley. Serve the guinea fowl with the sauce alongside. Recipe tips If you haven’t time to make fresh stock with the bones, use chicken stock instead. If you have kitchen shears, snip the knuckle off the drumstick so that they look a little smarter. It is also a good idea to cut off the gristly sinew at the knuckle end of the drumsticks when cooked. If preferred, roast the birds whole, then joint and remove the skin. The meat will not have the browned appearance, so add it to the sauce and reheat together as a casserole. | {
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"title": "Guinea fowl with porcini and lardons recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This is a really smart main course, which is actually very simple to prepare in advance and reheat on the day. Guinea fowl are full of flavour, but not as big as chicken and the drumsticks are quite small, so use two birds to serve six. 2 guinea fowl about 1.2kg/2lb 12oz each 2 guinea fowl about 1.2kg/2lb 12oz each 10g/¼oz dried porcini mushrooms2 tbsp olive oil200g/7oz smoked bacon lardons4 banana shallots, chopped4 sprigs thyme300ml/½ pint pale dry amontillado sherry or dry white wine 50g/1¾oz butter50g/1¾oz plain flour 200g/7oz small chestnut mushrooms 2-3 tbsp full-fat crème fraîchesmall bunch fresh parsley, chopped 10g/¼oz dried porcini mushrooms 2 tbsp olive oil 200g/7oz smoked bacon lardons 4 banana shallots, chopped 4 sprigs thyme 300ml/½ pint pale dry amontillado sherry or dry white wine 50g/1¾oz butter 50g/1¾oz plain flour 200g/7oz small chestnut mushrooms 2-3 tbsp full-fat crème fraîche small bunch fresh parsley, chopped Method To joint the birds, bend the legs and thighs away from the birds, then cut between the joint to separate them. Cut between the thigh and leg joints to make two pieces. Bend back the wings and cut them off. Set aside the wings for the stock. Cut either side of the breast bone and remove the breasts. Pull the skin off all the pieces of meat. Place the carcasses, skin and the wings in a pan with 900ml/1½ pints of water and bring to the boil to make stock. Simmer for 30 minutes, then remove from the heat. Set the oven to 180C/350F/Gas 4 (160C fan). Place the porcini mushrooms in a small bowl, cover with four tablespoons of boiling water and set aside to plump up. Heat the oil in a large frying pan and fry the guinea fowl pieces for about five minutes, or until golden-brown on all sides. You may need to do this in two batches. Remove the meat with a slotted spoon and place in a large roasting tin. Don't wash the frying pan, you will need it later.Roast the guinea fowl in the oven for 25 minutes and then remove the guinea fowl breasts. Return the legs and thighs to the oven to cook for a further 15 minutes. Cut the breasts diagonally in half to give two portions. Set the meat aside once cooked and keep it warm for serving. Add the lardons and shallots to the frying pan and fry gently for 10 minutes, or until the shallots are tender, but not browned. Add the thyme and sherry (or wine) and boil for a few minutes, or until the volume of liquid has reduced by a third. Melt the butter in a small pan, add the flour and cook for a minute, or until thickened. Gradually pour in 500ml/18fl oz of the stock, stirring until thickened. Pour the sauce into the pan with the lardons and onions. Strain the soaked mushrooms through a sieve, reserving the water. Chop the mushrooms finely and add them to the sauce with the soaking water. Add the fresh mushrooms. Cook for five minutes, or until the mushrooms are tender. Season to taste. Stir in the crème fraiche, sprinkle with parsley. Serve the guinea fowl with the sauce alongside. To joint the birds, bend the legs and thighs away from the birds, then cut between the joint to separate them. Cut between the thigh and leg joints to make two pieces. Bend back the wings and cut them off. Set aside the wings for the stock. To joint the birds, bend the legs and thighs away from the birds, then cut between the joint to separate them. Cut between the thigh and leg joints to make two pieces. Bend back the wings and cut them off. Set aside the wings for the stock. Cut either side of the breast bone and remove the breasts. Pull the skin off all the pieces of meat. Place the carcasses, skin and the wings in a pan with 900ml/1½ pints of water and bring to the boil to make stock. Simmer for 30 minutes, then remove from the heat. Cut either side of the breast bone and remove the breasts. Pull the skin off all the pieces of meat. Place the carcasses, skin and the wings in a pan with 900ml/1½ pints of water and bring to the boil to make stock. Simmer for 30 minutes, then remove from the heat. Set the oven to 180C/350F/Gas 4 (160C fan). Place the porcini mushrooms in a small bowl, cover with four tablespoons of boiling water and set aside to plump up. Set the oven to 180C/350F/Gas 4 (160C fan). Place the porcini mushrooms in a small bowl, cover with four tablespoons of boiling water and set aside to plump up. Heat the oil in a large frying pan and fry the guinea fowl pieces for about five minutes, or until golden-brown on all sides. You may need to do this in two batches. Remove the meat with a slotted spoon and place in a large roasting tin. Don't wash the frying pan, you will need it later. Heat the oil in a large frying pan and fry the guinea fowl pieces for about five minutes, or until golden-brown on all sides. You may need to do this in two batches. Remove the meat with a slotted spoon and place in a large roasting tin. Don't wash the frying pan, you will need it later. Roast the guinea fowl in the oven for 25 minutes and then remove the guinea fowl breasts. Return the legs and thighs to the oven to cook for a further 15 minutes. Cut the breasts diagonally in half to give two portions. Set the meat aside once cooked and keep it warm for serving. Roast the guinea fowl in the oven for 25 minutes and then remove the guinea fowl breasts. Return the legs and thighs to the oven to cook for a further 15 minutes. Cut the breasts diagonally in half to give two portions. Set the meat aside once cooked and keep it warm for serving. Add the lardons and shallots to the frying pan and fry gently for 10 minutes, or until the shallots are tender, but not browned. Add the thyme and sherry (or wine) and boil for a few minutes, or until the volume of liquid has reduced by a third. Add the lardons and shallots to the frying pan and fry gently for 10 minutes, or until the shallots are tender, but not browned. Add the thyme and sherry (or wine) and boil for a few minutes, or until the volume of liquid has reduced by a third. Melt the butter in a small pan, add the flour and cook for a minute, or until thickened. Gradually pour in 500ml/18fl oz of the stock, stirring until thickened. Pour the sauce into the pan with the lardons and onions. Melt the butter in a small pan, add the flour and cook for a minute, or until thickened. Gradually pour in 500ml/18fl oz of the stock, stirring until thickened. Pour the sauce into the pan with the lardons and onions. Strain the soaked mushrooms through a sieve, reserving the water. Chop the mushrooms finely and add them to the sauce with the soaking water. Add the fresh mushrooms. Strain the soaked mushrooms through a sieve, reserving the water. Chop the mushrooms finely and add them to the sauce with the soaking water. Add the fresh mushrooms. Cook for five minutes, or until the mushrooms are tender. Season to taste. Stir in the crème fraiche, sprinkle with parsley. Serve the guinea fowl with the sauce alongside. Cook for five minutes, or until the mushrooms are tender. Season to taste. Stir in the crème fraiche, sprinkle with parsley. Serve the guinea fowl with the sauce alongside. Recipe tips If you haven’t time to make fresh stock with the bones, use chicken stock instead. If you have kitchen shears, snip the knuckle off the drumstick so that they look a little smarter. It is also a good idea to cut off the gristly sinew at the knuckle end of the drumsticks when cooked. If preferred, roast the birds whole, then joint and remove the skin. The meat will not have the browned appearance, so add it to the sauce and reheat together as a casserole."
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} | b217a18b1210a7fc63a25c5fd8b5ac85b90d18d7ac7b61b36c732ebcb4888ef7 | Blue cheese and fig tarts recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blue_cheese_and_fig_34219_16x9.jpg These little blue cheese and fig tarts are incredibly simple to make, yet look so sophisticated, and most of the preparation can be done in advance. A great drinks party nibble. 2 sheets filo pastry (measuring 25x25cm/10x10in square)a little melted butter 3 ripe figs100g/3½oz Roquefort (or similar blue raw milk sheep’s cheese)1 tsp lemon juice 3 sage leaves, chopped sprinkling of ground paprika 2 sheets filo pastry (measuring 25x25cm/10x10in square) a little melted butter 3 ripe figs 100g/3½oz Roquefort (or similar blue raw milk sheep’s cheese) 1 tsp lemon juice 3 sage leaves, chopped sprinkling of ground paprika Method Preheat the oven to 200C/400F/Gas 6.Brush two sheets of filo with butter and place on top of each other. Cut into 24 equal squares. Put the squares together in pairs on top of each other at a 45 degree angle to make a star shape. Press into the holes of a 12 mini-muffin tin. Repeat with the remaining pastry to make 24 mini tartlets. Bake in the oven for about 5-10 minutes, or until golden-brown and crisp. Transfer to a baking tray. Chop the figs into small pieces, and divide between the filo cases. Put the cheese, lemon juice and sage into a bowl. Mash down with a fork, season with pepper, then spoon blobs of cheese mixture on top of the fig. Sprinkle lightly with paprika.Bake in the oven for five minutes, or until the cheese has just melted. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Brush two sheets of filo with butter and place on top of each other. Cut into 24 equal squares. Put the squares together in pairs on top of each other at a 45 degree angle to make a star shape. Press into the holes of a 12 mini-muffin tin. Repeat with the remaining pastry to make 24 mini tartlets. Brush two sheets of filo with butter and place on top of each other. Cut into 24 equal squares. Put the squares together in pairs on top of each other at a 45 degree angle to make a star shape. Press into the holes of a 12 mini-muffin tin. Repeat with the remaining pastry to make 24 mini tartlets. Bake in the oven for about 5-10 minutes, or until golden-brown and crisp. Transfer to a baking tray. Bake in the oven for about 5-10 minutes, or until golden-brown and crisp. Transfer to a baking tray. Chop the figs into small pieces, and divide between the filo cases. Put the cheese, lemon juice and sage into a bowl. Mash down with a fork, season with pepper, then spoon blobs of cheese mixture on top of the fig. Sprinkle lightly with paprika. Chop the figs into small pieces, and divide between the filo cases. Put the cheese, lemon juice and sage into a bowl. Mash down with a fork, season with pepper, then spoon blobs of cheese mixture on top of the fig. Sprinkle lightly with paprika. Bake in the oven for five minutes, or until the cheese has just melted. Bake in the oven for five minutes, or until the cheese has just melted. Recipe tips If the figs have tough skins, scoop the flesh away from the skin and chop. If figs are not in season use one pear, peeled and diced and then tossed in lemon juice. Check your blue cheese to make sure it is suitable for vegetarians if necessary – some dolcelatte is vegetarian, but Roquefort isn't. | {
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"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blue_cheese_and_fig_34219_16x9.jpg These little blue cheese and fig tarts are incredibly simple to make, yet look so sophisticated, and most of the preparation can be done in advance. A great drinks party nibble. 2 sheets filo pastry (measuring 25x25cm/10x10in square)a little melted butter 3 ripe figs100g/3½oz Roquefort (or similar blue raw milk sheep’s cheese)1 tsp lemon juice 3 sage leaves, chopped sprinkling of ground paprika 2 sheets filo pastry (measuring 25x25cm/10x10in square) a little melted butter 3 ripe figs 100g/3½oz Roquefort (or similar blue raw milk sheep’s cheese) 1 tsp lemon juice 3 sage leaves, chopped sprinkling of ground paprika Method Preheat the oven to 200C/400F/Gas 6.Brush two sheets of filo with butter and place on top of each other. Cut into 24 equal squares. Put the squares together in pairs on top of each other at a 45 degree angle to make a star shape. Press into the holes of a 12 mini-muffin tin. Repeat with the remaining pastry to make 24 mini tartlets. Bake in the oven for about 5-10 minutes, or until golden-brown and crisp. Transfer to a baking tray. Chop the figs into small pieces, and divide between the filo cases. Put the cheese, lemon juice and sage into a bowl. Mash down with a fork, season with pepper, then spoon blobs of cheese mixture on top of the fig. Sprinkle lightly with paprika.Bake in the oven for five minutes, or until the cheese has just melted. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Brush two sheets of filo with butter and place on top of each other. Cut into 24 equal squares. Put the squares together in pairs on top of each other at a 45 degree angle to make a star shape. Press into the holes of a 12 mini-muffin tin. Repeat with the remaining pastry to make 24 mini tartlets. Brush two sheets of filo with butter and place on top of each other. Cut into 24 equal squares. Put the squares together in pairs on top of each other at a 45 degree angle to make a star shape. Press into the holes of a 12 mini-muffin tin. Repeat with the remaining pastry to make 24 mini tartlets. Bake in the oven for about 5-10 minutes, or until golden-brown and crisp. Transfer to a baking tray. Bake in the oven for about 5-10 minutes, or until golden-brown and crisp. Transfer to a baking tray. Chop the figs into small pieces, and divide between the filo cases. Put the cheese, lemon juice and sage into a bowl. Mash down with a fork, season with pepper, then spoon blobs of cheese mixture on top of the fig. Sprinkle lightly with paprika. Chop the figs into small pieces, and divide between the filo cases. Put the cheese, lemon juice and sage into a bowl. Mash down with a fork, season with pepper, then spoon blobs of cheese mixture on top of the fig. Sprinkle lightly with paprika. Bake in the oven for five minutes, or until the cheese has just melted. Bake in the oven for five minutes, or until the cheese has just melted. Recipe tips If the figs have tough skins, scoop the flesh away from the skin and chop. If figs are not in season use one pear, peeled and diced and then tossed in lemon juice. Check your blue cheese to make sure it is suitable for vegetarians if necessary – some dolcelatte is vegetarian, but Roquefort isn't."
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} | 38ec4000e5fd05c37b7130fdde6a78ab6f92667c599f2642ce7901996cf17c5a | Tomato and goats’ cheese doughballs recipe
An average of 5.0 out of 5 stars from 1 rating These delicious little meat-free canapés can be prepared to the end of step four and baked at the last minute. If liked, omit the tomatoes and use 100g/3½oz of sliced roasted red peppers from a jar instead. 12 ready-made doughballs a little soft butter 150g/5½oz tub soft goats’ cheese 1 tbsp red pesto ¼ tsp chopped thyme leaves12 cherry tomatoessalt and freshly ground black pepper25g/1oz parmesan (or vegetarian alternative), finely grated 12 ready-made doughballs a little soft butter 150g/5½oz tub soft goats’ cheese 1 tbsp red pesto ¼ tsp chopped thyme leaves 12 cherry tomatoes salt and freshly ground black pepper 25g/1oz parmesan (or vegetarian alternative), finely grated Method Preheat the oven to 200C/400F/Gas 6. Slice the doughballs in half and then cut a thin slice off of the rounded side so that both halves have a flat base to stand on. Butter the upper side and arrange on a baking tray lined with baking paper.Mix the goats’ cheese, pesto and thyme together in a small bowl. Spread this onto the buttered side of the doughballs, making sure that it is spread up to the edges. Slice the tomatoes into thick slices and put one slice on top of each doughball half. Season with salt and freshly ground black pepper and then sprinkle over the parmesan cheese.Bake for 10 minutes, or until crisp and lightly golden-brown. Serve warm. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Slice the doughballs in half and then cut a thin slice off of the rounded side so that both halves have a flat base to stand on. Butter the upper side and arrange on a baking tray lined with baking paper. Slice the doughballs in half and then cut a thin slice off of the rounded side so that both halves have a flat base to stand on. Butter the upper side and arrange on a baking tray lined with baking paper. Mix the goats’ cheese, pesto and thyme together in a small bowl. Spread this onto the buttered side of the doughballs, making sure that it is spread up to the edges. Mix the goats’ cheese, pesto and thyme together in a small bowl. Spread this onto the buttered side of the doughballs, making sure that it is spread up to the edges. Slice the tomatoes into thick slices and put one slice on top of each doughball half. Season with salt and freshly ground black pepper and then sprinkle over the parmesan cheese. Slice the tomatoes into thick slices and put one slice on top of each doughball half. Season with salt and freshly ground black pepper and then sprinkle over the parmesan cheese. Bake for 10 minutes, or until crisp and lightly golden-brown. Serve warm. Bake for 10 minutes, or until crisp and lightly golden-brown. Serve warm. | {
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"title": "Tomato and goats’ cheese doughballs recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These delicious little meat-free canapés can be prepared to the end of step four and baked at the last minute. If liked, omit the tomatoes and use 100g/3½oz of sliced roasted red peppers from a jar instead. 12 ready-made doughballs a little soft butter 150g/5½oz tub soft goats’ cheese 1 tbsp red pesto ¼ tsp chopped thyme leaves12 cherry tomatoessalt and freshly ground black pepper25g/1oz parmesan (or vegetarian alternative), finely grated 12 ready-made doughballs a little soft butter 150g/5½oz tub soft goats’ cheese 1 tbsp red pesto ¼ tsp chopped thyme leaves 12 cherry tomatoes salt and freshly ground black pepper 25g/1oz parmesan (or vegetarian alternative), finely grated Method Preheat the oven to 200C/400F/Gas 6. Slice the doughballs in half and then cut a thin slice off of the rounded side so that both halves have a flat base to stand on. Butter the upper side and arrange on a baking tray lined with baking paper.Mix the goats’ cheese, pesto and thyme together in a small bowl. Spread this onto the buttered side of the doughballs, making sure that it is spread up to the edges. Slice the tomatoes into thick slices and put one slice on top of each doughball half. Season with salt and freshly ground black pepper and then sprinkle over the parmesan cheese.Bake for 10 minutes, or until crisp and lightly golden-brown. Serve warm. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Slice the doughballs in half and then cut a thin slice off of the rounded side so that both halves have a flat base to stand on. Butter the upper side and arrange on a baking tray lined with baking paper. Slice the doughballs in half and then cut a thin slice off of the rounded side so that both halves have a flat base to stand on. Butter the upper side and arrange on a baking tray lined with baking paper. Mix the goats’ cheese, pesto and thyme together in a small bowl. Spread this onto the buttered side of the doughballs, making sure that it is spread up to the edges. Mix the goats’ cheese, pesto and thyme together in a small bowl. Spread this onto the buttered side of the doughballs, making sure that it is spread up to the edges. Slice the tomatoes into thick slices and put one slice on top of each doughball half. Season with salt and freshly ground black pepper and then sprinkle over the parmesan cheese. Slice the tomatoes into thick slices and put one slice on top of each doughball half. Season with salt and freshly ground black pepper and then sprinkle over the parmesan cheese. Bake for 10 minutes, or until crisp and lightly golden-brown. Serve warm. Bake for 10 minutes, or until crisp and lightly golden-brown. Serve warm."
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} | 9a46f3346033f9e6ed1b86e00c0008ae80c12a5d72f2dac675275a760634b772 | Battered pollock baguettes with mushy peas and lemon mayonnaise recipe
For the mushy peas, measure the peas in a jug. Pour them into a large bowl and cover with 3 times their volume of cold water. Add the bicarbonate of soda and soak for at least 12 hours, or preferably overnight.Drain the soaked peas and rinse them under cold water. Bring the soaked peas to the boil in a large pan of cold water. Reduce the heat until the water is simmering and simmer for 1½-2 hours, covered, stirring from time to time, or until the peas are mushy in texture but not too dry. If they are still wet in texture after 2 hours, continue cooking, uncovered, to dry out a little. Beat in the butter and season, to taste, with salt and freshly ground black pepper.Meanwhile, for the lemon mayonnaise, blend the eggs and mustard in a food processor until pale and creamy. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth, thick mayonnaise (you may not need all of the oil). Stir in the lemon zest and juice and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed. For the battered pollock, mix the flour, yeast, sugar, salt and vinegar together in a large bowl until well combined. Whisk in the beer until the mixture comes together as a thick, smooth batter.Set the batter aside to ferment for about 30 minutes. It is ready to use when the mixture starts to bubble.Heat the dripping or vegetable oil in a deep-fat fryer to 190C, or heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)Dip each piece of fish in the batter to coat thoroughly. Lower the fish fingers into the hot oil in batches, and fry for 4-6 minutes, or until the fish is cooked through and the batter is golden-brown. Remove the fish fingers from the oil using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt.When all of the fish has been cooked, drizzle the remaining batter into the hot oil and fry until crisp and golden-brown. To serve, butter the baguette halves, then spread them with the mushy peas. Fill the baguette with the pieces of pollock, then drizzle over the lemon mayonnaise. Sprinkle over the scraps of batter. Cut the filled baguette into slices and serve on a platter for people to help themselves. For the mushy peas, measure the peas in a jug. Pour them into a large bowl and cover with 3 times their volume of cold water. Add the bicarbonate of soda and soak for at least 12 hours, or preferably overnight. For the mushy peas, measure the peas in a jug. Pour them into a large bowl and cover with 3 times their volume of cold water. Add the bicarbonate of soda and soak for at least 12 hours, or preferably overnight. Drain the soaked peas and rinse them under cold water. Drain the soaked peas and rinse them under cold water. Bring the soaked peas to the boil in a large pan of cold water. Reduce the heat until the water is simmering and simmer for 1½-2 hours, covered, stirring from time to time, or until the peas are mushy in texture but not too dry. If they are still wet in texture after 2 hours, continue cooking, uncovered, to dry out a little. Bring the soaked peas to the boil in a large pan of cold water. Reduce the heat until the water is simmering and simmer for 1½-2 hours, covered, stirring from time to time, or until the peas are mushy in texture but not too dry. If they are still wet in texture after 2 hours, continue cooking, uncovered, to dry out a little. Beat in the butter and season, to taste, with salt and freshly ground black pepper. Beat in the butter and season, to taste, with salt and freshly ground black pepper. Meanwhile, for the lemon mayonnaise, blend the eggs and mustard in a food processor until pale and creamy. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth, thick mayonnaise (you may not need all of the oil). Stir in the lemon zest and juice and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed. Meanwhile, for the lemon mayonnaise, blend the eggs and mustard in a food processor until pale and creamy. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth, thick mayonnaise (you may not need all of the oil). Stir in the lemon zest and juice and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed. For the battered pollock, mix the flour, yeast, sugar, salt and vinegar together in a large bowl until well combined. Whisk in the beer until the mixture comes together as a thick, smooth batter. For the battered pollock, mix the flour, yeast, sugar, salt and vinegar together in a large bowl until well combined. Whisk in the beer until the mixture comes together as a thick, smooth batter. Set the batter aside to ferment for about 30 minutes. It is ready to use when the mixture starts to bubble. Set the batter aside to ferment for about 30 minutes. It is ready to use when the mixture starts to bubble. Heat the dripping or vegetable oil in a deep-fat fryer to 190C, or heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Heat the dripping or vegetable oil in a deep-fat fryer to 190C, or heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Dip each piece of fish in the batter to coat thoroughly. Lower the fish fingers into the hot oil in batches, and fry for 4-6 minutes, or until the fish is cooked through and the batter is golden-brown. Remove the fish fingers from the oil using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. Dip each piece of fish in the batter to coat thoroughly. Lower the fish fingers into the hot oil in batches, and fry for 4-6 minutes, or until the fish is cooked through and the batter is golden-brown. Remove the fish fingers from the oil using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. When all of the fish has been cooked, drizzle the remaining batter into the hot oil and fry until crisp and golden-brown. When all of the fish has been cooked, drizzle the remaining batter into the hot oil and fry until crisp and golden-brown. To serve, butter the baguette halves, then spread them with the mushy peas. Fill the baguette with the pieces of pollock, then drizzle over the lemon mayonnaise. Sprinkle over the scraps of batter. Cut the filled baguette into slices and serve on a platter for people to help themselves. To serve, butter the baguette halves, then spread them with the mushy peas. Fill the baguette with the pieces of pollock, then drizzle over the lemon mayonnaise. Sprinkle over the scraps of batter. Cut the filled baguette into slices and serve on a platter for people to help themselves. | {
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"title": "Battered pollock baguettes with mushy peas and lemon mayonnaise recipe",
"content": "For the mushy peas, measure the peas in a jug. Pour them into a large bowl and cover with 3 times their volume of cold water. Add the bicarbonate of soda and soak for at least 12 hours, or preferably overnight.Drain the soaked peas and rinse them under cold water. Bring the soaked peas to the boil in a large pan of cold water. Reduce the heat until the water is simmering and simmer for 1½-2 hours, covered, stirring from time to time, or until the peas are mushy in texture but not too dry. If they are still wet in texture after 2 hours, continue cooking, uncovered, to dry out a little. Beat in the butter and season, to taste, with salt and freshly ground black pepper.Meanwhile, for the lemon mayonnaise, blend the eggs and mustard in a food processor until pale and creamy. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth, thick mayonnaise (you may not need all of the oil). Stir in the lemon zest and juice and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed. For the battered pollock, mix the flour, yeast, sugar, salt and vinegar together in a large bowl until well combined. Whisk in the beer until the mixture comes together as a thick, smooth batter.Set the batter aside to ferment for about 30 minutes. It is ready to use when the mixture starts to bubble.Heat the dripping or vegetable oil in a deep-fat fryer to 190C, or heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)Dip each piece of fish in the batter to coat thoroughly. Lower the fish fingers into the hot oil in batches, and fry for 4-6 minutes, or until the fish is cooked through and the batter is golden-brown. Remove the fish fingers from the oil using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt.When all of the fish has been cooked, drizzle the remaining batter into the hot oil and fry until crisp and golden-brown. To serve, butter the baguette halves, then spread them with the mushy peas. Fill the baguette with the pieces of pollock, then drizzle over the lemon mayonnaise. Sprinkle over the scraps of batter. Cut the filled baguette into slices and serve on a platter for people to help themselves. For the mushy peas, measure the peas in a jug. Pour them into a large bowl and cover with 3 times their volume of cold water. Add the bicarbonate of soda and soak for at least 12 hours, or preferably overnight. For the mushy peas, measure the peas in a jug. Pour them into a large bowl and cover with 3 times their volume of cold water. Add the bicarbonate of soda and soak for at least 12 hours, or preferably overnight. Drain the soaked peas and rinse them under cold water. Drain the soaked peas and rinse them under cold water. Bring the soaked peas to the boil in a large pan of cold water. Reduce the heat until the water is simmering and simmer for 1½-2 hours, covered, stirring from time to time, or until the peas are mushy in texture but not too dry. If they are still wet in texture after 2 hours, continue cooking, uncovered, to dry out a little. Bring the soaked peas to the boil in a large pan of cold water. Reduce the heat until the water is simmering and simmer for 1½-2 hours, covered, stirring from time to time, or until the peas are mushy in texture but not too dry. If they are still wet in texture after 2 hours, continue cooking, uncovered, to dry out a little. Beat in the butter and season, to taste, with salt and freshly ground black pepper. Beat in the butter and season, to taste, with salt and freshly ground black pepper. Meanwhile, for the lemon mayonnaise, blend the eggs and mustard in a food processor until pale and creamy. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth, thick mayonnaise (you may not need all of the oil). Stir in the lemon zest and juice and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed. Meanwhile, for the lemon mayonnaise, blend the eggs and mustard in a food processor until pale and creamy. With the motor still running, gradually add the oil in a thin stream, until the mixture thickens to a smooth, thick mayonnaise (you may not need all of the oil). Stir in the lemon zest and juice and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until needed. For the battered pollock, mix the flour, yeast, sugar, salt and vinegar together in a large bowl until well combined. Whisk in the beer until the mixture comes together as a thick, smooth batter. For the battered pollock, mix the flour, yeast, sugar, salt and vinegar together in a large bowl until well combined. Whisk in the beer until the mixture comes together as a thick, smooth batter. Set the batter aside to ferment for about 30 minutes. It is ready to use when the mixture starts to bubble. Set the batter aside to ferment for about 30 minutes. It is ready to use when the mixture starts to bubble. Heat the dripping or vegetable oil in a deep-fat fryer to 190C, or heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Heat the dripping or vegetable oil in a deep-fat fryer to 190C, or heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.) Dip each piece of fish in the batter to coat thoroughly. Lower the fish fingers into the hot oil in batches, and fry for 4-6 minutes, or until the fish is cooked through and the batter is golden-brown. Remove the fish fingers from the oil using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. Dip each piece of fish in the batter to coat thoroughly. Lower the fish fingers into the hot oil in batches, and fry for 4-6 minutes, or until the fish is cooked through and the batter is golden-brown. Remove the fish fingers from the oil using a slotted spoon and set aside to drain on kitchen paper. Season, to taste, with salt. When all of the fish has been cooked, drizzle the remaining batter into the hot oil and fry until crisp and golden-brown. When all of the fish has been cooked, drizzle the remaining batter into the hot oil and fry until crisp and golden-brown. To serve, butter the baguette halves, then spread them with the mushy peas. Fill the baguette with the pieces of pollock, then drizzle over the lemon mayonnaise. Sprinkle over the scraps of batter. Cut the filled baguette into slices and serve on a platter for people to help themselves. To serve, butter the baguette halves, then spread them with the mushy peas. Fill the baguette with the pieces of pollock, then drizzle over the lemon mayonnaise. Sprinkle over the scraps of batter. Cut the filled baguette into slices and serve on a platter for people to help themselves."
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} | ef44ffbaa1055d52761143aeaadfed9a50f4684cbe6fcf25d3b9eeca7973bbd1 | Beef ragu with linguine recipe
For the homemade pasta, tip the flour onto a clean work surface and make a well in the centre. Crack the eggs into the well, then gradually draw the flour into the eggs until the mixture comes together as a sticky dough. Knead the dough on a lightly floured work surface until all of the flour has been incorporated and the dough is smooth. Alternatively, blend the flour and eggs in a food processor until the mixture forms small crumbs. Tip it out onto a clean, lightly floured work surface and squish into a ball, then knead for a few minutes until smooth. Wrap the pasta dough in cling film and chill for 20 minutes in the fridge.Dust the rollers of your pasta-rolling machine with flour.Cut the chilled pasta dough into 3 equally sized pieces and flatten them with the palms of your hand to a thickness of 1cm/½in. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other.Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before.Repeat this process 3 or 4 more times, flouring the machine and changing the setting down each time until the last but one setting. You should end up with a long sheet of pasta.Repeat the rolling process with the remaining pieces of pasta dough.Fold the rolled pasta sheets over into a manageable size, then cut them lengthways to form strips of linguine about 3mm thick. Hang the linguine over a rack so that it can dry out slightly while you make the ragu.For the ragu, heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened but not coloured.Add the carrot and celery and fry for another 2-3 minutes. Add the bacon and fry for a further 1-2 minutes. Add the beef mince and fry for 2-3 minutes on each side, or until just browned.Stir in the tomato purée and continue to cook for 1-2 minutes, then pour in the tinned tomatoes and red wine and bring the mixture to the boil. Stir in half of the basil leaves, then reduce the heat until the mixture is simmering. Simmer for 45 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Stir in the remaining basil leaves just before serving. To serve, bring a large pan of salted water to the boil. Add the pasta and cook for 3-4 minutes, or until tender. Drain well, then add the pasta to the pan of ragu and mix well to coat the pasta in the sauce. Serve sprinkled with the Parmesan. For the homemade pasta, tip the flour onto a clean work surface and make a well in the centre. Crack the eggs into the well, then gradually draw the flour into the eggs until the mixture comes together as a sticky dough. Knead the dough on a lightly floured work surface until all of the flour has been incorporated and the dough is smooth. Alternatively, blend the flour and eggs in a food processor until the mixture forms small crumbs. Tip it out onto a clean, lightly floured work surface and squish into a ball, then knead for a few minutes until smooth. For the homemade pasta, tip the flour onto a clean work surface and make a well in the centre. Crack the eggs into the well, then gradually draw the flour into the eggs until the mixture comes together as a sticky dough. Knead the dough on a lightly floured work surface until all of the flour has been incorporated and the dough is smooth. Alternatively, blend the flour and eggs in a food processor until the mixture forms small crumbs. Tip it out onto a clean, lightly floured work surface and squish into a ball, then knead for a few minutes until smooth. Wrap the pasta dough in cling film and chill for 20 minutes in the fridge. Wrap the pasta dough in cling film and chill for 20 minutes in the fridge. Dust the rollers of your pasta-rolling machine with flour. Dust the rollers of your pasta-rolling machine with flour. Cut the chilled pasta dough into 3 equally sized pieces and flatten them with the palms of your hand to a thickness of 1cm/½in. Cut the chilled pasta dough into 3 equally sized pieces and flatten them with the palms of your hand to a thickness of 1cm/½in. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3 or 4 more times, flouring the machine and changing the setting down each time until the last but one setting. You should end up with a long sheet of pasta. Repeat this process 3 or 4 more times, flouring the machine and changing the setting down each time until the last but one setting. You should end up with a long sheet of pasta. Repeat the rolling process with the remaining pieces of pasta dough. Repeat the rolling process with the remaining pieces of pasta dough. Fold the rolled pasta sheets over into a manageable size, then cut them lengthways to form strips of linguine about 3mm thick. Hang the linguine over a rack so that it can dry out slightly while you make the ragu. Fold the rolled pasta sheets over into a manageable size, then cut them lengthways to form strips of linguine about 3mm thick. Hang the linguine over a rack so that it can dry out slightly while you make the ragu. For the ragu, heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened but not coloured. For the ragu, heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened but not coloured. Add the carrot and celery and fry for another 2-3 minutes. Add the bacon and fry for a further 1-2 minutes. Add the carrot and celery and fry for another 2-3 minutes. Add the bacon and fry for a further 1-2 minutes. Add the beef mince and fry for 2-3 minutes on each side, or until just browned. Add the beef mince and fry for 2-3 minutes on each side, or until just browned. Stir in the tomato purée and continue to cook for 1-2 minutes, then pour in the tinned tomatoes and red wine and bring the mixture to the boil. Stir in the tomato purée and continue to cook for 1-2 minutes, then pour in the tinned tomatoes and red wine and bring the mixture to the boil. Stir in half of the basil leaves, then reduce the heat until the mixture is simmering. Simmer for 45 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Stir in the remaining basil leaves just before serving. Stir in half of the basil leaves, then reduce the heat until the mixture is simmering. Simmer for 45 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Stir in the remaining basil leaves just before serving. To serve, bring a large pan of salted water to the boil. Add the pasta and cook for 3-4 minutes, or until tender. Drain well, then add the pasta to the pan of ragu and mix well to coat the pasta in the sauce. Serve sprinkled with the Parmesan. To serve, bring a large pan of salted water to the boil. Add the pasta and cook for 3-4 minutes, or until tender. Drain well, then add the pasta to the pan of ragu and mix well to coat the pasta in the sauce. Serve sprinkled with the Parmesan. | {
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"title": "Beef ragu with linguine recipe",
"content": "For the homemade pasta, tip the flour onto a clean work surface and make a well in the centre. Crack the eggs into the well, then gradually draw the flour into the eggs until the mixture comes together as a sticky dough. Knead the dough on a lightly floured work surface until all of the flour has been incorporated and the dough is smooth. Alternatively, blend the flour and eggs in a food processor until the mixture forms small crumbs. Tip it out onto a clean, lightly floured work surface and squish into a ball, then knead for a few minutes until smooth. Wrap the pasta dough in cling film and chill for 20 minutes in the fridge.Dust the rollers of your pasta-rolling machine with flour.Cut the chilled pasta dough into 3 equally sized pieces and flatten them with the palms of your hand to a thickness of 1cm/½in. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other.Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before.Repeat this process 3 or 4 more times, flouring the machine and changing the setting down each time until the last but one setting. You should end up with a long sheet of pasta.Repeat the rolling process with the remaining pieces of pasta dough.Fold the rolled pasta sheets over into a manageable size, then cut them lengthways to form strips of linguine about 3mm thick. Hang the linguine over a rack so that it can dry out slightly while you make the ragu.For the ragu, heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened but not coloured.Add the carrot and celery and fry for another 2-3 minutes. Add the bacon and fry for a further 1-2 minutes. Add the beef mince and fry for 2-3 minutes on each side, or until just browned.Stir in the tomato purée and continue to cook for 1-2 minutes, then pour in the tinned tomatoes and red wine and bring the mixture to the boil. Stir in half of the basil leaves, then reduce the heat until the mixture is simmering. Simmer for 45 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Stir in the remaining basil leaves just before serving. To serve, bring a large pan of salted water to the boil. Add the pasta and cook for 3-4 minutes, or until tender. Drain well, then add the pasta to the pan of ragu and mix well to coat the pasta in the sauce. Serve sprinkled with the Parmesan. For the homemade pasta, tip the flour onto a clean work surface and make a well in the centre. Crack the eggs into the well, then gradually draw the flour into the eggs until the mixture comes together as a sticky dough. Knead the dough on a lightly floured work surface until all of the flour has been incorporated and the dough is smooth. Alternatively, blend the flour and eggs in a food processor until the mixture forms small crumbs. Tip it out onto a clean, lightly floured work surface and squish into a ball, then knead for a few minutes until smooth. For the homemade pasta, tip the flour onto a clean work surface and make a well in the centre. Crack the eggs into the well, then gradually draw the flour into the eggs until the mixture comes together as a sticky dough. Knead the dough on a lightly floured work surface until all of the flour has been incorporated and the dough is smooth. Alternatively, blend the flour and eggs in a food processor until the mixture forms small crumbs. Tip it out onto a clean, lightly floured work surface and squish into a ball, then knead for a few minutes until smooth. Wrap the pasta dough in cling film and chill for 20 minutes in the fridge. Wrap the pasta dough in cling film and chill for 20 minutes in the fridge. Dust the rollers of your pasta-rolling machine with flour. Dust the rollers of your pasta-rolling machine with flour. Cut the chilled pasta dough into 3 equally sized pieces and flatten them with the palms of your hand to a thickness of 1cm/½in. Cut the chilled pasta dough into 3 equally sized pieces and flatten them with the palms of your hand to a thickness of 1cm/½in. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before. Repeat this process 3 or 4 more times, flouring the machine and changing the setting down each time until the last but one setting. You should end up with a long sheet of pasta. Repeat this process 3 or 4 more times, flouring the machine and changing the setting down each time until the last but one setting. You should end up with a long sheet of pasta. Repeat the rolling process with the remaining pieces of pasta dough. Repeat the rolling process with the remaining pieces of pasta dough. Fold the rolled pasta sheets over into a manageable size, then cut them lengthways to form strips of linguine about 3mm thick. Hang the linguine over a rack so that it can dry out slightly while you make the ragu. Fold the rolled pasta sheets over into a manageable size, then cut them lengthways to form strips of linguine about 3mm thick. Hang the linguine over a rack so that it can dry out slightly while you make the ragu. For the ragu, heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened but not coloured. For the ragu, heat the oil in a large flameproof casserole over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened but not coloured. Add the carrot and celery and fry for another 2-3 minutes. Add the bacon and fry for a further 1-2 minutes. Add the carrot and celery and fry for another 2-3 minutes. Add the bacon and fry for a further 1-2 minutes. Add the beef mince and fry for 2-3 minutes on each side, or until just browned. Add the beef mince and fry for 2-3 minutes on each side, or until just browned. Stir in the tomato purée and continue to cook for 1-2 minutes, then pour in the tinned tomatoes and red wine and bring the mixture to the boil. Stir in the tomato purée and continue to cook for 1-2 minutes, then pour in the tinned tomatoes and red wine and bring the mixture to the boil. Stir in half of the basil leaves, then reduce the heat until the mixture is simmering. Simmer for 45 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Stir in the remaining basil leaves just before serving. Stir in half of the basil leaves, then reduce the heat until the mixture is simmering. Simmer for 45 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Stir in the remaining basil leaves just before serving. To serve, bring a large pan of salted water to the boil. Add the pasta and cook for 3-4 minutes, or until tender. Drain well, then add the pasta to the pan of ragu and mix well to coat the pasta in the sauce. Serve sprinkled with the Parmesan. To serve, bring a large pan of salted water to the boil. Add the pasta and cook for 3-4 minutes, or until tender. Drain well, then add the pasta to the pan of ragu and mix well to coat the pasta in the sauce. Serve sprinkled with the Parmesan."
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} | 346af22fa761baaca82cd5195d2c3a2260c44df8cb33613c2f8d1669c4ba403b | Baba ganoush, grilled aubergine with lentils recipe
An average of 5.0 out of 5 stars from 1 rating Three ways to prepare aubergine. All good as side dishes, light meals with bread, or enjoy all three at once! 2 aubergines2 garlic cloves, chopped1 lemon1 tbsp tahini 2 tbsp olive oil1 tbsp chopped fresh parsley1 tbsp chopped fresh mint 2 aubergines 2 garlic cloves, chopped 1 lemon 1 tbsp tahini 2 tbsp olive oil 1 tbsp chopped fresh parsley 1 tbsp chopped fresh mint 1 aubergine, sliced 2 tbsp olive oil1 garlic clove, chopped150g/5½oz cooked Puy lentils1 tbsp chopped fresh coriander1 tbsp chopped fresh parsley1 tbsp white wine vinegar2 shallots, chopped 1 aubergine, sliced 2 tbsp olive oil 1 garlic clove, chopped 150g/5½oz cooked Puy lentils 1 tbsp chopped fresh coriander 1 tbsp chopped fresh parsley 1 tbsp white wine vinegar 2 shallots, chopped vegetable oil, for deep-frying300g/10½oz chickpea flour2 aubergines, cut into finger lengths1 lemon, grated zest only2 tbsp chopped fresh parsley1 red chilli, finely chopped100g/3½oz salted ricotta vegetable oil, for deep-frying 300g/10½oz chickpea flour 2 aubergines, cut into finger lengths 1 lemon, grated zest only 2 tbsp chopped fresh parsley 1 red chilli, finely chopped 100g/3½oz salted ricotta Method For the baba ganoush, hold the aubergines over a gas flame until blackened all over (alternatively char them under a hot grill). Put them in a large bowl and cover with cling film. Set aside for a few minutes, then wash off the blackened skin and scoop out the flesh. Place in a food processor with the other ingredients apart from the herbs. Blend until smooth but with a little texture. Remove from the processor and season to taste with salt and pepper. Sprinkle over the fresh herbs and serve. For the lentils and grilled aubergine, heat a large ridged griddle pan. Place the aubergine in a bowl and add the oil, garlic and parsley. Mix to coat the aubergine.Place the slices of aubergine onto the hot griddle pan and cook for 1–2 minutes on each side.Mix the lentils with the remaining ingredients and season with salt and pepper. Put the griddled aubergines onto a serving plate and pile the lentil mixture on top.For the aubergine fritters, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix the flour with a little water to make a smooth batter. Dip the aubergine pieces into the batter to coat. Deep-fry in batches for 3–4 minutes, or until golden. Leave to drain on kitchen paper.Mix the lemon zest, parsley and chilli together. Sprinkle over the deep-fried aubergines and grate over the salted ricotta. For the baba ganoush, hold the aubergines over a gas flame until blackened all over (alternatively char them under a hot grill). Put them in a large bowl and cover with cling film. Set aside for a few minutes, then wash off the blackened skin and scoop out the flesh. For the baba ganoush, hold the aubergines over a gas flame until blackened all over (alternatively char them under a hot grill). Put them in a large bowl and cover with cling film. Set aside for a few minutes, then wash off the blackened skin and scoop out the flesh. Place in a food processor with the other ingredients apart from the herbs. Blend until smooth but with a little texture. Remove from the processor and season to taste with salt and pepper. Sprinkle over the fresh herbs and serve. Place in a food processor with the other ingredients apart from the herbs. Blend until smooth but with a little texture. Remove from the processor and season to taste with salt and pepper. Sprinkle over the fresh herbs and serve. For the lentils and grilled aubergine, heat a large ridged griddle pan. Place the aubergine in a bowl and add the oil, garlic and parsley. Mix to coat the aubergine. For the lentils and grilled aubergine, heat a large ridged griddle pan. Place the aubergine in a bowl and add the oil, garlic and parsley. Mix to coat the aubergine. Place the slices of aubergine onto the hot griddle pan and cook for 1–2 minutes on each side. Place the slices of aubergine onto the hot griddle pan and cook for 1–2 minutes on each side. Mix the lentils with the remaining ingredients and season with salt and pepper. Mix the lentils with the remaining ingredients and season with salt and pepper. Put the griddled aubergines onto a serving plate and pile the lentil mixture on top. Put the griddled aubergines onto a serving plate and pile the lentil mixture on top. For the aubergine fritters, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. For the aubergine fritters, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour with a little water to make a smooth batter. Dip the aubergine pieces into the batter to coat. Deep-fry in batches for 3–4 minutes, or until golden. Leave to drain on kitchen paper. Mix the flour with a little water to make a smooth batter. Dip the aubergine pieces into the batter to coat. Deep-fry in batches for 3–4 minutes, or until golden. Leave to drain on kitchen paper. Mix the lemon zest, parsley and chilli together. Sprinkle over the deep-fried aubergines and grate over the salted ricotta. Mix the lemon zest, parsley and chilli together. Sprinkle over the deep-fried aubergines and grate over the salted ricotta. | {
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"title": "Baba ganoush, grilled aubergine with lentils recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Three ways to prepare aubergine. All good as side dishes, light meals with bread, or enjoy all three at once! 2 aubergines2 garlic cloves, chopped1 lemon1 tbsp tahini 2 tbsp olive oil1 tbsp chopped fresh parsley1 tbsp chopped fresh mint 2 aubergines 2 garlic cloves, chopped 1 lemon 1 tbsp tahini 2 tbsp olive oil 1 tbsp chopped fresh parsley 1 tbsp chopped fresh mint 1 aubergine, sliced 2 tbsp olive oil1 garlic clove, chopped150g/5½oz cooked Puy lentils1 tbsp chopped fresh coriander1 tbsp chopped fresh parsley1 tbsp white wine vinegar2 shallots, chopped 1 aubergine, sliced 2 tbsp olive oil 1 garlic clove, chopped 150g/5½oz cooked Puy lentils 1 tbsp chopped fresh coriander 1 tbsp chopped fresh parsley 1 tbsp white wine vinegar 2 shallots, chopped vegetable oil, for deep-frying300g/10½oz chickpea flour2 aubergines, cut into finger lengths1 lemon, grated zest only2 tbsp chopped fresh parsley1 red chilli, finely chopped100g/3½oz salted ricotta vegetable oil, for deep-frying 300g/10½oz chickpea flour 2 aubergines, cut into finger lengths 1 lemon, grated zest only 2 tbsp chopped fresh parsley 1 red chilli, finely chopped 100g/3½oz salted ricotta Method For the baba ganoush, hold the aubergines over a gas flame until blackened all over (alternatively char them under a hot grill). Put them in a large bowl and cover with cling film. Set aside for a few minutes, then wash off the blackened skin and scoop out the flesh. Place in a food processor with the other ingredients apart from the herbs. Blend until smooth but with a little texture. Remove from the processor and season to taste with salt and pepper. Sprinkle over the fresh herbs and serve. For the lentils and grilled aubergine, heat a large ridged griddle pan. Place the aubergine in a bowl and add the oil, garlic and parsley. Mix to coat the aubergine.Place the slices of aubergine onto the hot griddle pan and cook for 1–2 minutes on each side.Mix the lentils with the remaining ingredients and season with salt and pepper. Put the griddled aubergines onto a serving plate and pile the lentil mixture on top.For the aubergine fritters, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix the flour with a little water to make a smooth batter. Dip the aubergine pieces into the batter to coat. Deep-fry in batches for 3–4 minutes, or until golden. Leave to drain on kitchen paper.Mix the lemon zest, parsley and chilli together. Sprinkle over the deep-fried aubergines and grate over the salted ricotta. For the baba ganoush, hold the aubergines over a gas flame until blackened all over (alternatively char them under a hot grill). Put them in a large bowl and cover with cling film. Set aside for a few minutes, then wash off the blackened skin and scoop out the flesh. For the baba ganoush, hold the aubergines over a gas flame until blackened all over (alternatively char them under a hot grill). Put them in a large bowl and cover with cling film. Set aside for a few minutes, then wash off the blackened skin and scoop out the flesh. Place in a food processor with the other ingredients apart from the herbs. Blend until smooth but with a little texture. Remove from the processor and season to taste with salt and pepper. Sprinkle over the fresh herbs and serve. Place in a food processor with the other ingredients apart from the herbs. Blend until smooth but with a little texture. Remove from the processor and season to taste with salt and pepper. Sprinkle over the fresh herbs and serve. For the lentils and grilled aubergine, heat a large ridged griddle pan. Place the aubergine in a bowl and add the oil, garlic and parsley. Mix to coat the aubergine. For the lentils and grilled aubergine, heat a large ridged griddle pan. Place the aubergine in a bowl and add the oil, garlic and parsley. Mix to coat the aubergine. Place the slices of aubergine onto the hot griddle pan and cook for 1–2 minutes on each side. Place the slices of aubergine onto the hot griddle pan and cook for 1–2 minutes on each side. Mix the lentils with the remaining ingredients and season with salt and pepper. Mix the lentils with the remaining ingredients and season with salt and pepper. Put the griddled aubergines onto a serving plate and pile the lentil mixture on top. Put the griddled aubergines onto a serving plate and pile the lentil mixture on top. For the aubergine fritters, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. For the aubergine fritters, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour with a little water to make a smooth batter. Dip the aubergine pieces into the batter to coat. Deep-fry in batches for 3–4 minutes, or until golden. Leave to drain on kitchen paper. Mix the flour with a little water to make a smooth batter. Dip the aubergine pieces into the batter to coat. Deep-fry in batches for 3–4 minutes, or until golden. Leave to drain on kitchen paper. Mix the lemon zest, parsley and chilli together. Sprinkle over the deep-fried aubergines and grate over the salted ricotta. Mix the lemon zest, parsley and chilli together. Sprinkle over the deep-fried aubergines and grate over the salted ricotta."
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} | c969de4842eedce2b92cd01c02bf57ef34070bc4453ab0a5e7d5b98d8b3330fe | Baked pasta shells with cheese and tomato sauce recipe
An average of 4.0 out of 5 stars from 4 ratings Bursting with Italian flavours, this impressive yet simple recipe takes the humble pasta bake to the next level. 30 large conchiglioni pasta shells 2 tbsp olive oil, plus extra for drizzling2 shallots, diced ½ fennel bulb, diced40g/1½oz Parmesan, grated 100g/3½oz ricotta 1 tbsp chopped fresh oregano 30 large conchiglioni pasta shells 2 tbsp olive oil, plus extra for drizzling 2 shallots, diced ½ fennel bulb, diced 40g/1½oz Parmesan, grated 100g/3½oz ricotta 1 tbsp chopped fresh oregano 25ml/1fl oz olive oil1 fennel bulb, grated (fronds reserved)2 garlic cloves, chopped500g/1lb 2oz cherry tomatoes, halved 1 tsp dried oregano 50g/1¾oz good-quality black olives, pitted 300ml/10fl oz passata 25ml/1fl oz olive oil 1 fennel bulb, grated (fronds reserved) 2 garlic cloves, chopped 500g/1lb 2oz cherry tomatoes, halved 1 tsp dried oregano 50g/1¾oz good-quality black olives, pitted 300ml/10fl oz passata 50g/1¾oz Parmesan, grated2 tsp fresh oregano (leaves only) 50g/1¾oz Parmesan, grated 2 tsp fresh oregano (leaves only) Method To make the pasta and filling, cook the pasta in a pan of boiling salted water until ‘al dente’ following pack instructions. Drain. Heat the olive oil in a pan and fry the shallots and fennel for 10 minutes, or until softened. Remove from the heat and cool. Stir in the Parmesan, ricotta and the oregano, taste and season with salt and pepper. Place the mixture into a piping bag and fill each pasta shell with it. To make the sauce, heat the olive oil in a saucepan over a medium heat and fry the fennel and garlic for 10 minutes, or until softened. Add the tomatoes, oregano, olives and passata and simmer for another 10 minutes, until softened, set aside. Preheat the oven to 200C/180C/Gas 6. Tip the sauce into a baking dish and spread it out in an even layer, then top with the filled shells. Drizzle with olive oil and cover in foil. Bake for 20 minutes, or until hot all the way through. To serve, sprinkle over some grated Parmesan, a scattering of fresh oregano leaves and the reserved fennel fronds. To make the pasta and filling, cook the pasta in a pan of boiling salted water until ‘al dente’ following pack instructions. Drain. To make the pasta and filling, cook the pasta in a pan of boiling salted water until ‘al dente’ following pack instructions. Drain. Heat the olive oil in a pan and fry the shallots and fennel for 10 minutes, or until softened. Remove from the heat and cool. Stir in the Parmesan, ricotta and the oregano, taste and season with salt and pepper. Place the mixture into a piping bag and fill each pasta shell with it. Heat the olive oil in a pan and fry the shallots and fennel for 10 minutes, or until softened. Remove from the heat and cool. Stir in the Parmesan, ricotta and the oregano, taste and season with salt and pepper. Place the mixture into a piping bag and fill each pasta shell with it. To make the sauce, heat the olive oil in a saucepan over a medium heat and fry the fennel and garlic for 10 minutes, or until softened. Add the tomatoes, oregano, olives and passata and simmer for another 10 minutes, until softened, set aside. To make the sauce, heat the olive oil in a saucepan over a medium heat and fry the fennel and garlic for 10 minutes, or until softened. Add the tomatoes, oregano, olives and passata and simmer for another 10 minutes, until softened, set aside. Preheat the oven to 200C/180C/Gas 6. Tip the sauce into a baking dish and spread it out in an even layer, then top with the filled shells. Drizzle with olive oil and cover in foil. Bake for 20 minutes, or until hot all the way through. Preheat the oven to 200C/180C/Gas 6. Tip the sauce into a baking dish and spread it out in an even layer, then top with the filled shells. Drizzle with olive oil and cover in foil. Bake for 20 minutes, or until hot all the way through. To serve, sprinkle over some grated Parmesan, a scattering of fresh oregano leaves and the reserved fennel fronds. To serve, sprinkle over some grated Parmesan, a scattering of fresh oregano leaves and the reserved fennel fronds. | {
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"title": "Baked pasta shells with cheese and tomato sauce recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings Bursting with Italian flavours, this impressive yet simple recipe takes the humble pasta bake to the next level. 30 large conchiglioni pasta shells 2 tbsp olive oil, plus extra for drizzling2 shallots, diced ½ fennel bulb, diced40g/1½oz Parmesan, grated 100g/3½oz ricotta 1 tbsp chopped fresh oregano 30 large conchiglioni pasta shells 2 tbsp olive oil, plus extra for drizzling 2 shallots, diced ½ fennel bulb, diced 40g/1½oz Parmesan, grated 100g/3½oz ricotta 1 tbsp chopped fresh oregano 25ml/1fl oz olive oil1 fennel bulb, grated (fronds reserved)2 garlic cloves, chopped500g/1lb 2oz cherry tomatoes, halved 1 tsp dried oregano 50g/1¾oz good-quality black olives, pitted 300ml/10fl oz passata 25ml/1fl oz olive oil 1 fennel bulb, grated (fronds reserved) 2 garlic cloves, chopped 500g/1lb 2oz cherry tomatoes, halved 1 tsp dried oregano 50g/1¾oz good-quality black olives, pitted 300ml/10fl oz passata 50g/1¾oz Parmesan, grated2 tsp fresh oregano (leaves only) 50g/1¾oz Parmesan, grated 2 tsp fresh oregano (leaves only) Method To make the pasta and filling, cook the pasta in a pan of boiling salted water until ‘al dente’ following pack instructions. Drain. Heat the olive oil in a pan and fry the shallots and fennel for 10 minutes, or until softened. Remove from the heat and cool. Stir in the Parmesan, ricotta and the oregano, taste and season with salt and pepper. Place the mixture into a piping bag and fill each pasta shell with it. To make the sauce, heat the olive oil in a saucepan over a medium heat and fry the fennel and garlic for 10 minutes, or until softened. Add the tomatoes, oregano, olives and passata and simmer for another 10 minutes, until softened, set aside. Preheat the oven to 200C/180C/Gas 6. Tip the sauce into a baking dish and spread it out in an even layer, then top with the filled shells. Drizzle with olive oil and cover in foil. Bake for 20 minutes, or until hot all the way through. To serve, sprinkle over some grated Parmesan, a scattering of fresh oregano leaves and the reserved fennel fronds. To make the pasta and filling, cook the pasta in a pan of boiling salted water until ‘al dente’ following pack instructions. Drain. To make the pasta and filling, cook the pasta in a pan of boiling salted water until ‘al dente’ following pack instructions. Drain. Heat the olive oil in a pan and fry the shallots and fennel for 10 minutes, or until softened. Remove from the heat and cool. Stir in the Parmesan, ricotta and the oregano, taste and season with salt and pepper. Place the mixture into a piping bag and fill each pasta shell with it. Heat the olive oil in a pan and fry the shallots and fennel for 10 minutes, or until softened. Remove from the heat and cool. Stir in the Parmesan, ricotta and the oregano, taste and season with salt and pepper. Place the mixture into a piping bag and fill each pasta shell with it. To make the sauce, heat the olive oil in a saucepan over a medium heat and fry the fennel and garlic for 10 minutes, or until softened. Add the tomatoes, oregano, olives and passata and simmer for another 10 minutes, until softened, set aside. To make the sauce, heat the olive oil in a saucepan over a medium heat and fry the fennel and garlic for 10 minutes, or until softened. Add the tomatoes, oregano, olives and passata and simmer for another 10 minutes, until softened, set aside. Preheat the oven to 200C/180C/Gas 6. Tip the sauce into a baking dish and spread it out in an even layer, then top with the filled shells. Drizzle with olive oil and cover in foil. Bake for 20 minutes, or until hot all the way through. Preheat the oven to 200C/180C/Gas 6. Tip the sauce into a baking dish and spread it out in an even layer, then top with the filled shells. Drizzle with olive oil and cover in foil. Bake for 20 minutes, or until hot all the way through. To serve, sprinkle over some grated Parmesan, a scattering of fresh oregano leaves and the reserved fennel fronds. To serve, sprinkle over some grated Parmesan, a scattering of fresh oregano leaves and the reserved fennel fronds."
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} | 31c1bc20e63104a546e6c4380d8831b25a9100d0327d4d90b1c7aa1306699191 | Back of the fridge pakoras recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/back_of_the_fridge_56803_16x9.jpg Delicious vegetables and onion fried in hot oil, pakoras are a go-to when we want a snack. We usually make them when we have lots of veg knocking around at the end of the week to use up. 2 onions, thinly sliced 300g/10½oz thinly sliced vegetables (potatoes, carrots, courgettes, broccoli, cauliflower)3 spring onions, thinly sliced 3 green chillies, sliced ¼ tsp turmeric2 tsp salt large handful fresh coriander 300g/10½oz chickpea flour vegetable oil, for deep frying 2 onions, thinly sliced 300g/10½oz thinly sliced vegetables (potatoes, carrots, courgettes, broccoli, cauliflower) 3 spring onions, thinly sliced 3 green chillies, sliced ¼ tsp turmeric 2 tsp salt large handful fresh coriander 300g/10½oz chickpea flour vegetable oil, for deep frying Method Put your sliced onion in a large bowl and separate the onion strands. Add the thinly sliced vegetables, spring onion, chillies, turmeric, salt and coriander. Using your hands, mix everything together. Cover and leave for 30 minutes. You will see some moisture being released from the onion mixture, which is exactly as it should be. Sprinkle in the chickpea flour and add 100ml/3½fl oz water. Using your hands, mix until you have a sticky dough that holds the vegetables together. Add more water if the mixture is too dry. Half fill a deep pan or deep-fat fryer with oil and heat to 180C. Using three fingers, take clumps of the vegetable mixture and gently drop into the oil. Don’t be tempted to shape into balls: what we want are straggly pakoras that are crisp and uneven. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry and turn in the oil until crisp and the batter golden-brown. Drain on a tray or plate lined with kitchen paper. Fry the remaining mixture, eating as you go. Put your sliced onion in a large bowl and separate the onion strands. Add the thinly sliced vegetables, spring onion, chillies, turmeric, salt and coriander. Using your hands, mix everything together. Cover and leave for 30 minutes. You will see some moisture being released from the onion mixture, which is exactly as it should be. Put your sliced onion in a large bowl and separate the onion strands. Add the thinly sliced vegetables, spring onion, chillies, turmeric, salt and coriander. Using your hands, mix everything together. Cover and leave for 30 minutes. You will see some moisture being released from the onion mixture, which is exactly as it should be. Sprinkle in the chickpea flour and add 100ml/3½fl oz water. Using your hands, mix until you have a sticky dough that holds the vegetables together. Add more water if the mixture is too dry. Sprinkle in the chickpea flour and add 100ml/3½fl oz water. Using your hands, mix until you have a sticky dough that holds the vegetables together. Add more water if the mixture is too dry. Half fill a deep pan or deep-fat fryer with oil and heat to 180C. Using three fingers, take clumps of the vegetable mixture and gently drop into the oil. Don’t be tempted to shape into balls: what we want are straggly pakoras that are crisp and uneven. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Half fill a deep pan or deep-fat fryer with oil and heat to 180C. Using three fingers, take clumps of the vegetable mixture and gently drop into the oil. Don’t be tempted to shape into balls: what we want are straggly pakoras that are crisp and uneven. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry and turn in the oil until crisp and the batter golden-brown. Drain on a tray or plate lined with kitchen paper. Fry the remaining mixture, eating as you go. Fry and turn in the oil until crisp and the batter golden-brown. Drain on a tray or plate lined with kitchen paper. Fry the remaining mixture, eating as you go. Recipe tips Turmeric is notorious for staining clothes so be very careful not to get any on yourself when mixing in with your hands and wash them regularly to be on the safe side. | {
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"title": "Back of the fridge pakoras recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/back_of_the_fridge_56803_16x9.jpg Delicious vegetables and onion fried in hot oil, pakoras are a go-to when we want a snack. We usually make them when we have lots of veg knocking around at the end of the week to use up. 2 onions, thinly sliced 300g/10½oz thinly sliced vegetables (potatoes, carrots, courgettes, broccoli, cauliflower)3 spring onions, thinly sliced 3 green chillies, sliced ¼ tsp turmeric2 tsp salt large handful fresh coriander 300g/10½oz chickpea flour vegetable oil, for deep frying 2 onions, thinly sliced 300g/10½oz thinly sliced vegetables (potatoes, carrots, courgettes, broccoli, cauliflower) 3 spring onions, thinly sliced 3 green chillies, sliced ¼ tsp turmeric 2 tsp salt large handful fresh coriander 300g/10½oz chickpea flour vegetable oil, for deep frying Method Put your sliced onion in a large bowl and separate the onion strands. Add the thinly sliced vegetables, spring onion, chillies, turmeric, salt and coriander. Using your hands, mix everything together. Cover and leave for 30 minutes. You will see some moisture being released from the onion mixture, which is exactly as it should be. Sprinkle in the chickpea flour and add 100ml/3½fl oz water. Using your hands, mix until you have a sticky dough that holds the vegetables together. Add more water if the mixture is too dry. Half fill a deep pan or deep-fat fryer with oil and heat to 180C. Using three fingers, take clumps of the vegetable mixture and gently drop into the oil. Don’t be tempted to shape into balls: what we want are straggly pakoras that are crisp and uneven. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry and turn in the oil until crisp and the batter golden-brown. Drain on a tray or plate lined with kitchen paper. Fry the remaining mixture, eating as you go. Put your sliced onion in a large bowl and separate the onion strands. Add the thinly sliced vegetables, spring onion, chillies, turmeric, salt and coriander. Using your hands, mix everything together. Cover and leave for 30 minutes. You will see some moisture being released from the onion mixture, which is exactly as it should be. Put your sliced onion in a large bowl and separate the onion strands. Add the thinly sliced vegetables, spring onion, chillies, turmeric, salt and coriander. Using your hands, mix everything together. Cover and leave for 30 minutes. You will see some moisture being released from the onion mixture, which is exactly as it should be. Sprinkle in the chickpea flour and add 100ml/3½fl oz water. Using your hands, mix until you have a sticky dough that holds the vegetables together. Add more water if the mixture is too dry. Sprinkle in the chickpea flour and add 100ml/3½fl oz water. Using your hands, mix until you have a sticky dough that holds the vegetables together. Add more water if the mixture is too dry. Half fill a deep pan or deep-fat fryer with oil and heat to 180C. Using three fingers, take clumps of the vegetable mixture and gently drop into the oil. Don’t be tempted to shape into balls: what we want are straggly pakoras that are crisp and uneven. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Half fill a deep pan or deep-fat fryer with oil and heat to 180C. Using three fingers, take clumps of the vegetable mixture and gently drop into the oil. Don’t be tempted to shape into balls: what we want are straggly pakoras that are crisp and uneven. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry and turn in the oil until crisp and the batter golden-brown. Drain on a tray or plate lined with kitchen paper. Fry the remaining mixture, eating as you go. Fry and turn in the oil until crisp and the batter golden-brown. Drain on a tray or plate lined with kitchen paper. Fry the remaining mixture, eating as you go. Recipe tips Turmeric is notorious for staining clothes so be very careful not to get any on yourself when mixing in with your hands and wash them regularly to be on the safe side."
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} | 2e55357a388b27ac63f51229161cd86f5568b354ea8491929bc2e29e88f1f74b | B.B.L.T (belly, brioche, lettuce and tomato) recipe
For the pork belly, place all the ingredients in a large pan and pour in enough water to cover the pork by 3-4cm/1-2in. Bring the liquid to a simmer and skim off any froth or scum that rises to the surface. Once the water is reasonably clear, place a crumpled piece of baking parchment, cut to the diameter of the pan, on top of the pork belly. This will help to keep the moisture in the pan during cooking.Gently simmer the pork belly for two hours until it is very tender. There should be no resistance when you pierce it with a knife. Let the belly cool completely in the cooking liquid. Lift the cooled pork out of the pan and place on a baking tray. Cover with cling film and refrigerate for at least an hour until it has firmed up, which will make it easier to slice. Once firm, remove the pork belly from the refrigerator and cut into individual portions. While the pork is cooking, make the bacon mayonnaise. Heat the oil in a small pan over a low heat, add the bacon and gently fry until it has rendered all of its fat. Strain the bacon through a fine sieve and reserve the bacon flavoured oil. (The bacon is not used in this recipe.) Let the oil cool to room temperature before you begin to make the mayonnaise or it may split. Whisk the egg yolk, vinegar and mustard together in a large bowl. Whisking continuously, drizzle the cooled bacon oil slowly into the bowl in a steady stream to create an emulsion. Once all the oil has been incorporated, add the lemon juice and soy sauce, which will thin down the mayonnaise. Taste and adjust the seasoning to taste. Cover the bowl and refrigerate until ready to use.For the tomato chutney, heat the oil in saucepan and add the onion. Cook the onion over a medium heat for 8-10 minutes, stirring occasionally, until soft and translucent. Add the garlic, paprika and lemongrass, and stir well. Gently cook for another five minutes, stirring every once in a while. Heat the sugar in another dry pan until it melts and begins to caramelise to a golden-brown colour. Add the red wine vinegar and fish sauce to the caramel. If the caramel hardens upon contact with the liquid, stir the mixture for a few minutes until it dissolves. Pour this over the onion mixture and add the lime juice. Cook for a minute and add the diced tomatoes and stir well. Cook for a further minute then remove the pan from the heat.When you are about ready to serve, remove the thick rind from the pork belly. Heat a thin layer of olive oil in a frying pan. Add the pork belly pieces and fry for about two minutes on each side until golden-brown and warmed through. Toast the brioche buns and spread some bacon mayonnaise on the bottom halves. Arrange a few lettuce leaves on each brioche base, then place pork belly pieces and a generous spoonful of tomato chutney on top. Cover with the brioche lids and serve at once. For the pork belly, place all the ingredients in a large pan and pour in enough water to cover the pork by 3-4cm/1-2in. Bring the liquid to a simmer and skim off any froth or scum that rises to the surface. Once the water is reasonably clear, place a crumpled piece of baking parchment, cut to the diameter of the pan, on top of the pork belly. This will help to keep the moisture in the pan during cooking. For the pork belly, place all the ingredients in a large pan and pour in enough water to cover the pork by 3-4cm/1-2in. Bring the liquid to a simmer and skim off any froth or scum that rises to the surface. Once the water is reasonably clear, place a crumpled piece of baking parchment, cut to the diameter of the pan, on top of the pork belly. This will help to keep the moisture in the pan during cooking. Gently simmer the pork belly for two hours until it is very tender. There should be no resistance when you pierce it with a knife. Let the belly cool completely in the cooking liquid. Gently simmer the pork belly for two hours until it is very tender. There should be no resistance when you pierce it with a knife. Let the belly cool completely in the cooking liquid. Lift the cooled pork out of the pan and place on a baking tray. Cover with cling film and refrigerate for at least an hour until it has firmed up, which will make it easier to slice. Once firm, remove the pork belly from the refrigerator and cut into individual portions. Lift the cooled pork out of the pan and place on a baking tray. Cover with cling film and refrigerate for at least an hour until it has firmed up, which will make it easier to slice. Once firm, remove the pork belly from the refrigerator and cut into individual portions. While the pork is cooking, make the bacon mayonnaise. Heat the oil in a small pan over a low heat, add the bacon and gently fry until it has rendered all of its fat. While the pork is cooking, make the bacon mayonnaise. Heat the oil in a small pan over a low heat, add the bacon and gently fry until it has rendered all of its fat. Strain the bacon through a fine sieve and reserve the bacon flavoured oil. (The bacon is not used in this recipe.) Let the oil cool to room temperature before you begin to make the mayonnaise or it may split. Strain the bacon through a fine sieve and reserve the bacon flavoured oil. (The bacon is not used in this recipe.) Let the oil cool to room temperature before you begin to make the mayonnaise or it may split. Whisk the egg yolk, vinegar and mustard together in a large bowl. Whisking continuously, drizzle the cooled bacon oil slowly into the bowl in a steady stream to create an emulsion. Once all the oil has been incorporated, add the lemon juice and soy sauce, which will thin down the mayonnaise. Taste and adjust the seasoning to taste. Cover the bowl and refrigerate until ready to use. Whisk the egg yolk, vinegar and mustard together in a large bowl. Whisking continuously, drizzle the cooled bacon oil slowly into the bowl in a steady stream to create an emulsion. Once all the oil has been incorporated, add the lemon juice and soy sauce, which will thin down the mayonnaise. Taste and adjust the seasoning to taste. Cover the bowl and refrigerate until ready to use. For the tomato chutney, heat the oil in saucepan and add the onion. Cook the onion over a medium heat for 8-10 minutes, stirring occasionally, until soft and translucent. Add the garlic, paprika and lemongrass, and stir well. Gently cook for another five minutes, stirring every once in a while. For the tomato chutney, heat the oil in saucepan and add the onion. Cook the onion over a medium heat for 8-10 minutes, stirring occasionally, until soft and translucent. Add the garlic, paprika and lemongrass, and stir well. Gently cook for another five minutes, stirring every once in a while. Heat the sugar in another dry pan until it melts and begins to caramelise to a golden-brown colour. Add the red wine vinegar and fish sauce to the caramel. If the caramel hardens upon contact with the liquid, stir the mixture for a few minutes until it dissolves. Pour this over the onion mixture and add the lime juice. Cook for a minute and add the diced tomatoes and stir well. Cook for a further minute then remove the pan from the heat. Heat the sugar in another dry pan until it melts and begins to caramelise to a golden-brown colour. Add the red wine vinegar and fish sauce to the caramel. If the caramel hardens upon contact with the liquid, stir the mixture for a few minutes until it dissolves. Pour this over the onion mixture and add the lime juice. Cook for a minute and add the diced tomatoes and stir well. Cook for a further minute then remove the pan from the heat. When you are about ready to serve, remove the thick rind from the pork belly. Heat a thin layer of olive oil in a frying pan. Add the pork belly pieces and fry for about two minutes on each side until golden-brown and warmed through. Toast the brioche buns and spread some bacon mayonnaise on the bottom halves. Arrange a few lettuce leaves on each brioche base, then place pork belly pieces and a generous spoonful of tomato chutney on top. Cover with the brioche lids and serve at once. When you are about ready to serve, remove the thick rind from the pork belly. Heat a thin layer of olive oil in a frying pan. Add the pork belly pieces and fry for about two minutes on each side until golden-brown and warmed through. Toast the brioche buns and spread some bacon mayonnaise on the bottom halves. Arrange a few lettuce leaves on each brioche base, then place pork belly pieces and a generous spoonful of tomato chutney on top. Cover with the brioche lids and serve at once. | {
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"title": "B.B.L.T (belly, brioche, lettuce and tomato) recipe",
"content": "For the pork belly, place all the ingredients in a large pan and pour in enough water to cover the pork by 3-4cm/1-2in. Bring the liquid to a simmer and skim off any froth or scum that rises to the surface. Once the water is reasonably clear, place a crumpled piece of baking parchment, cut to the diameter of the pan, on top of the pork belly. This will help to keep the moisture in the pan during cooking.Gently simmer the pork belly for two hours until it is very tender. There should be no resistance when you pierce it with a knife. Let the belly cool completely in the cooking liquid. Lift the cooled pork out of the pan and place on a baking tray. Cover with cling film and refrigerate for at least an hour until it has firmed up, which will make it easier to slice. Once firm, remove the pork belly from the refrigerator and cut into individual portions. While the pork is cooking, make the bacon mayonnaise. Heat the oil in a small pan over a low heat, add the bacon and gently fry until it has rendered all of its fat. Strain the bacon through a fine sieve and reserve the bacon flavoured oil. (The bacon is not used in this recipe.) Let the oil cool to room temperature before you begin to make the mayonnaise or it may split. Whisk the egg yolk, vinegar and mustard together in a large bowl. Whisking continuously, drizzle the cooled bacon oil slowly into the bowl in a steady stream to create an emulsion. Once all the oil has been incorporated, add the lemon juice and soy sauce, which will thin down the mayonnaise. Taste and adjust the seasoning to taste. Cover the bowl and refrigerate until ready to use.For the tomato chutney, heat the oil in saucepan and add the onion. Cook the onion over a medium heat for 8-10 minutes, stirring occasionally, until soft and translucent. Add the garlic, paprika and lemongrass, and stir well. Gently cook for another five minutes, stirring every once in a while. Heat the sugar in another dry pan until it melts and begins to caramelise to a golden-brown colour. Add the red wine vinegar and fish sauce to the caramel. If the caramel hardens upon contact with the liquid, stir the mixture for a few minutes until it dissolves. Pour this over the onion mixture and add the lime juice. Cook for a minute and add the diced tomatoes and stir well. Cook for a further minute then remove the pan from the heat.When you are about ready to serve, remove the thick rind from the pork belly. Heat a thin layer of olive oil in a frying pan. Add the pork belly pieces and fry for about two minutes on each side until golden-brown and warmed through. Toast the brioche buns and spread some bacon mayonnaise on the bottom halves. Arrange a few lettuce leaves on each brioche base, then place pork belly pieces and a generous spoonful of tomato chutney on top. Cover with the brioche lids and serve at once. For the pork belly, place all the ingredients in a large pan and pour in enough water to cover the pork by 3-4cm/1-2in. Bring the liquid to a simmer and skim off any froth or scum that rises to the surface. Once the water is reasonably clear, place a crumpled piece of baking parchment, cut to the diameter of the pan, on top of the pork belly. This will help to keep the moisture in the pan during cooking. For the pork belly, place all the ingredients in a large pan and pour in enough water to cover the pork by 3-4cm/1-2in. Bring the liquid to a simmer and skim off any froth or scum that rises to the surface. Once the water is reasonably clear, place a crumpled piece of baking parchment, cut to the diameter of the pan, on top of the pork belly. This will help to keep the moisture in the pan during cooking. Gently simmer the pork belly for two hours until it is very tender. There should be no resistance when you pierce it with a knife. Let the belly cool completely in the cooking liquid. Gently simmer the pork belly for two hours until it is very tender. There should be no resistance when you pierce it with a knife. Let the belly cool completely in the cooking liquid. Lift the cooled pork out of the pan and place on a baking tray. Cover with cling film and refrigerate for at least an hour until it has firmed up, which will make it easier to slice. Once firm, remove the pork belly from the refrigerator and cut into individual portions. Lift the cooled pork out of the pan and place on a baking tray. Cover with cling film and refrigerate for at least an hour until it has firmed up, which will make it easier to slice. Once firm, remove the pork belly from the refrigerator and cut into individual portions. While the pork is cooking, make the bacon mayonnaise. Heat the oil in a small pan over a low heat, add the bacon and gently fry until it has rendered all of its fat. While the pork is cooking, make the bacon mayonnaise. Heat the oil in a small pan over a low heat, add the bacon and gently fry until it has rendered all of its fat. Strain the bacon through a fine sieve and reserve the bacon flavoured oil. (The bacon is not used in this recipe.) Let the oil cool to room temperature before you begin to make the mayonnaise or it may split. Strain the bacon through a fine sieve and reserve the bacon flavoured oil. (The bacon is not used in this recipe.) Let the oil cool to room temperature before you begin to make the mayonnaise or it may split. Whisk the egg yolk, vinegar and mustard together in a large bowl. Whisking continuously, drizzle the cooled bacon oil slowly into the bowl in a steady stream to create an emulsion. Once all the oil has been incorporated, add the lemon juice and soy sauce, which will thin down the mayonnaise. Taste and adjust the seasoning to taste. Cover the bowl and refrigerate until ready to use. Whisk the egg yolk, vinegar and mustard together in a large bowl. Whisking continuously, drizzle the cooled bacon oil slowly into the bowl in a steady stream to create an emulsion. Once all the oil has been incorporated, add the lemon juice and soy sauce, which will thin down the mayonnaise. Taste and adjust the seasoning to taste. Cover the bowl and refrigerate until ready to use. For the tomato chutney, heat the oil in saucepan and add the onion. Cook the onion over a medium heat for 8-10 minutes, stirring occasionally, until soft and translucent. Add the garlic, paprika and lemongrass, and stir well. Gently cook for another five minutes, stirring every once in a while. For the tomato chutney, heat the oil in saucepan and add the onion. Cook the onion over a medium heat for 8-10 minutes, stirring occasionally, until soft and translucent. Add the garlic, paprika and lemongrass, and stir well. Gently cook for another five minutes, stirring every once in a while. Heat the sugar in another dry pan until it melts and begins to caramelise to a golden-brown colour. Add the red wine vinegar and fish sauce to the caramel. If the caramel hardens upon contact with the liquid, stir the mixture for a few minutes until it dissolves. Pour this over the onion mixture and add the lime juice. Cook for a minute and add the diced tomatoes and stir well. Cook for a further minute then remove the pan from the heat. Heat the sugar in another dry pan until it melts and begins to caramelise to a golden-brown colour. Add the red wine vinegar and fish sauce to the caramel. If the caramel hardens upon contact with the liquid, stir the mixture for a few minutes until it dissolves. Pour this over the onion mixture and add the lime juice. Cook for a minute and add the diced tomatoes and stir well. Cook for a further minute then remove the pan from the heat. When you are about ready to serve, remove the thick rind from the pork belly. Heat a thin layer of olive oil in a frying pan. Add the pork belly pieces and fry for about two minutes on each side until golden-brown and warmed through. Toast the brioche buns and spread some bacon mayonnaise on the bottom halves. Arrange a few lettuce leaves on each brioche base, then place pork belly pieces and a generous spoonful of tomato chutney on top. Cover with the brioche lids and serve at once. When you are about ready to serve, remove the thick rind from the pork belly. Heat a thin layer of olive oil in a frying pan. Add the pork belly pieces and fry for about two minutes on each side until golden-brown and warmed through. Toast the brioche buns and spread some bacon mayonnaise on the bottom halves. Arrange a few lettuce leaves on each brioche base, then place pork belly pieces and a generous spoonful of tomato chutney on top. Cover with the brioche lids and serve at once."
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} | 77d15e19328d4561624dfe7d448b8461de966ae97228503715a4cb09a96b3672 | Baby aubergines stuffed with walnuts and chilli recipe
An average of 5.0 out of 5 stars from 1 rating Tender baby aubergines are stuffed with a spicy walnut filling and pan-fried to perfection. This dish is accompanied by olives, which are ideally marinated in advance. 6 tbsp olive oil, plus extra for the stuffing5 garlic cloves, 2 finely sliced and 3 left whole1 red chilli, seeds removed and finely sliced1 red pepper, seeds removed and chopped into 1cm/½in pieces400g tin chopped tomatoes1 tbsp red wine vinegar125g/4½oz walnuts½ bunch fresh coriander, leaves and stalks separated, leaves roughly chopped½ tsp dried chilli flakes½ tsp cinnamon½ tsp ground cumin½ tsp ground coriander10 baby auberginessea salt and freshly ground black pepper 6 tbsp olive oil, plus extra for the stuffing 5 garlic cloves, 2 finely sliced and 3 left whole 1 red chilli, seeds removed and finely sliced 1 red pepper, seeds removed and chopped into 1cm/½in pieces 400g tin chopped tomatoes 1 tbsp red wine vinegar 125g/4½oz walnuts ½ bunch fresh coriander, leaves and stalks separated, leaves roughly chopped ½ tsp dried chilli flakes ½ tsp cinnamon ½ tsp ground cumin ½ tsp ground coriander 10 baby aubergines sea salt and freshly ground black pepper 500g/1lb 2oz small green olives, either fresh or in brine, drained50ml/2fl oz extra virgin olive oil2 lemons3 garlic cloves, crushed2 tsp coriander seeds, roughly crushedsea saltfew sprigs fresh coriander, finely chopped, to servefew pinches pul biber or red chilli flakes, to serve 500g/1lb 2oz small green olives, either fresh or in brine, drained 50ml/2fl oz extra virgin olive oil 2 lemons 3 garlic cloves, crushed 2 tsp coriander seeds, roughly crushed sea salt few sprigs fresh coriander, finely chopped, to serve few pinches pul biber or red chilli flakes, to serve Method To make the baby aubergines, heat 2 tablespoons olive oil in a saucepan over a medium–low heat. Add the sliced garlic and fry for a couple of minutes, then add half of the chilli and all of the chopped red pepper. Fry for 10 minutes, then stir in the chopped tomatoes and season well with salt and pepper. Fill the tin with water, add to the pan and bring to the boil. When it starts to bubble, reduce the heat and stir in the vinegar. Simmer for 15 minutes, until the sauce has thickened a little.While the sauce is simmering, make the aubergine stuffing. Place the three remaining garlic cloves into a food processor along with the walnuts. Add the coriander stalks to the bowl. Add the dried chilli flakes, cinnamon, cumin and ground coriander to the food processor and season well with salt and pepper. Blitz everything together until finely chopped then add just enough olive oil to bring the mixture together.Leaving the stalks intact, slice the aubergines in half lengthways twice so that they are in four quarters but still connected by the stalk. Stuff the inside of the aubergines with the walnut mixture, stuffing a couple of teaspoons of mixture into each. This is best done with your hands in order to compress the nuts inside. Reserve any remaining mixture for the sauce.Place a large lidded frying pan over a medium–low heat and add 4 tablespoons olive oil. Gently lay the aubergines in the pan and fry for 8–10 minutes, until softened on one side, then turn them over and fry on the other side for 5 minutes. At this stage either carefully transfer the aubergines to a plate, spoon the sauce into the frying pan and place the aubergines on top of the sauce or spoon the sauce around the aubergines and nestle them in. Dot any remaining walnut mixture in the sauce, cover the pan with a lid and simmer for 15 minutes until the aubergines are tender. Scatter the coriander leaves over the top just before serving.To make the olives, place the olives in a bowl. Stir in the oil and squeeze in the juice of half a lemon. Cut the remaining whole lemon into 1cm/½in slices. Stir the garlic and lemon slices into the olives, then add the coriander seeds. Stir together, taste and season with the salt and add more lemon juice if needed. Serve immediately or ideally leave for a few days so the olives really take on all the flavours. If leaving for a few days, chill the olives covered in the fridge, then leave at room temperature for a few hours before serving. Serve the olives with the coriander stirred through and sprinkled with the pul biber or red chilli flakes. Serve the aubergines in the sauce with the olives alongside. To make the baby aubergines, heat 2 tablespoons olive oil in a saucepan over a medium–low heat. Add the sliced garlic and fry for a couple of minutes, then add half of the chilli and all of the chopped red pepper. Fry for 10 minutes, then stir in the chopped tomatoes and season well with salt and pepper. Fill the tin with water, add to the pan and bring to the boil. When it starts to bubble, reduce the heat and stir in the vinegar. Simmer for 15 minutes, until the sauce has thickened a little. To make the baby aubergines, heat 2 tablespoons olive oil in a saucepan over a medium–low heat. Add the sliced garlic and fry for a couple of minutes, then add half of the chilli and all of the chopped red pepper. Fry for 10 minutes, then stir in the chopped tomatoes and season well with salt and pepper. Fill the tin with water, add to the pan and bring to the boil. When it starts to bubble, reduce the heat and stir in the vinegar. Simmer for 15 minutes, until the sauce has thickened a little. While the sauce is simmering, make the aubergine stuffing. Place the three remaining garlic cloves into a food processor along with the walnuts. Add the coriander stalks to the bowl. Add the dried chilli flakes, cinnamon, cumin and ground coriander to the food processor and season well with salt and pepper. Blitz everything together until finely chopped then add just enough olive oil to bring the mixture together. While the sauce is simmering, make the aubergine stuffing. Place the three remaining garlic cloves into a food processor along with the walnuts. Add the coriander stalks to the bowl. Add the dried chilli flakes, cinnamon, cumin and ground coriander to the food processor and season well with salt and pepper. Blitz everything together until finely chopped then add just enough olive oil to bring the mixture together. Leaving the stalks intact, slice the aubergines in half lengthways twice so that they are in four quarters but still connected by the stalk. Stuff the inside of the aubergines with the walnut mixture, stuffing a couple of teaspoons of mixture into each. This is best done with your hands in order to compress the nuts inside. Reserve any remaining mixture for the sauce. Leaving the stalks intact, slice the aubergines in half lengthways twice so that they are in four quarters but still connected by the stalk. Stuff the inside of the aubergines with the walnut mixture, stuffing a couple of teaspoons of mixture into each. This is best done with your hands in order to compress the nuts inside. Reserve any remaining mixture for the sauce. Place a large lidded frying pan over a medium–low heat and add 4 tablespoons olive oil. Gently lay the aubergines in the pan and fry for 8–10 minutes, until softened on one side, then turn them over and fry on the other side for 5 minutes. Place a large lidded frying pan over a medium–low heat and add 4 tablespoons olive oil. Gently lay the aubergines in the pan and fry for 8–10 minutes, until softened on one side, then turn them over and fry on the other side for 5 minutes. At this stage either carefully transfer the aubergines to a plate, spoon the sauce into the frying pan and place the aubergines on top of the sauce or spoon the sauce around the aubergines and nestle them in. Dot any remaining walnut mixture in the sauce, cover the pan with a lid and simmer for 15 minutes until the aubergines are tender. Scatter the coriander leaves over the top just before serving. At this stage either carefully transfer the aubergines to a plate, spoon the sauce into the frying pan and place the aubergines on top of the sauce or spoon the sauce around the aubergines and nestle them in. Dot any remaining walnut mixture in the sauce, cover the pan with a lid and simmer for 15 minutes until the aubergines are tender. Scatter the coriander leaves over the top just before serving. To make the olives, place the olives in a bowl. Stir in the oil and squeeze in the juice of half a lemon. Cut the remaining whole lemon into 1cm/½in slices. Stir the garlic and lemon slices into the olives, then add the coriander seeds. Stir together, taste and season with the salt and add more lemon juice if needed. Serve immediately or ideally leave for a few days so the olives really take on all the flavours. If leaving for a few days, chill the olives covered in the fridge, then leave at room temperature for a few hours before serving. Serve the olives with the coriander stirred through and sprinkled with the pul biber or red chilli flakes. To make the olives, place the olives in a bowl. Stir in the oil and squeeze in the juice of half a lemon. Cut the remaining whole lemon into 1cm/½in slices. Stir the garlic and lemon slices into the olives, then add the coriander seeds. Stir together, taste and season with the salt and add more lemon juice if needed. Serve immediately or ideally leave for a few days so the olives really take on all the flavours. If leaving for a few days, chill the olives covered in the fridge, then leave at room temperature for a few hours before serving. Serve the olives with the coriander stirred through and sprinkled with the pul biber or red chilli flakes. Serve the aubergines in the sauce with the olives alongside. Serve the aubergines in the sauce with the olives alongside. | {
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"title": "Baby aubergines stuffed with walnuts and chilli recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Tender baby aubergines are stuffed with a spicy walnut filling and pan-fried to perfection. This dish is accompanied by olives, which are ideally marinated in advance. 6 tbsp olive oil, plus extra for the stuffing5 garlic cloves, 2 finely sliced and 3 left whole1 red chilli, seeds removed and finely sliced1 red pepper, seeds removed and chopped into 1cm/½in pieces400g tin chopped tomatoes1 tbsp red wine vinegar125g/4½oz walnuts½ bunch fresh coriander, leaves and stalks separated, leaves roughly chopped½ tsp dried chilli flakes½ tsp cinnamon½ tsp ground cumin½ tsp ground coriander10 baby auberginessea salt and freshly ground black pepper 6 tbsp olive oil, plus extra for the stuffing 5 garlic cloves, 2 finely sliced and 3 left whole 1 red chilli, seeds removed and finely sliced 1 red pepper, seeds removed and chopped into 1cm/½in pieces 400g tin chopped tomatoes 1 tbsp red wine vinegar 125g/4½oz walnuts ½ bunch fresh coriander, leaves and stalks separated, leaves roughly chopped ½ tsp dried chilli flakes ½ tsp cinnamon ½ tsp ground cumin ½ tsp ground coriander 10 baby aubergines sea salt and freshly ground black pepper 500g/1lb 2oz small green olives, either fresh or in brine, drained50ml/2fl oz extra virgin olive oil2 lemons3 garlic cloves, crushed2 tsp coriander seeds, roughly crushedsea saltfew sprigs fresh coriander, finely chopped, to servefew pinches pul biber or red chilli flakes, to serve 500g/1lb 2oz small green olives, either fresh or in brine, drained 50ml/2fl oz extra virgin olive oil 2 lemons 3 garlic cloves, crushed 2 tsp coriander seeds, roughly crushed sea salt few sprigs fresh coriander, finely chopped, to serve few pinches pul biber or red chilli flakes, to serve Method To make the baby aubergines, heat 2 tablespoons olive oil in a saucepan over a medium–low heat. Add the sliced garlic and fry for a couple of minutes, then add half of the chilli and all of the chopped red pepper. Fry for 10 minutes, then stir in the chopped tomatoes and season well with salt and pepper. Fill the tin with water, add to the pan and bring to the boil. When it starts to bubble, reduce the heat and stir in the vinegar. Simmer for 15 minutes, until the sauce has thickened a little.While the sauce is simmering, make the aubergine stuffing. Place the three remaining garlic cloves into a food processor along with the walnuts. Add the coriander stalks to the bowl. Add the dried chilli flakes, cinnamon, cumin and ground coriander to the food processor and season well with salt and pepper. Blitz everything together until finely chopped then add just enough olive oil to bring the mixture together.Leaving the stalks intact, slice the aubergines in half lengthways twice so that they are in four quarters but still connected by the stalk. Stuff the inside of the aubergines with the walnut mixture, stuffing a couple of teaspoons of mixture into each. This is best done with your hands in order to compress the nuts inside. Reserve any remaining mixture for the sauce.Place a large lidded frying pan over a medium–low heat and add 4 tablespoons olive oil. Gently lay the aubergines in the pan and fry for 8–10 minutes, until softened on one side, then turn them over and fry on the other side for 5 minutes. At this stage either carefully transfer the aubergines to a plate, spoon the sauce into the frying pan and place the aubergines on top of the sauce or spoon the sauce around the aubergines and nestle them in. Dot any remaining walnut mixture in the sauce, cover the pan with a lid and simmer for 15 minutes until the aubergines are tender. Scatter the coriander leaves over the top just before serving.To make the olives, place the olives in a bowl. Stir in the oil and squeeze in the juice of half a lemon. Cut the remaining whole lemon into 1cm/½in slices. Stir the garlic and lemon slices into the olives, then add the coriander seeds. Stir together, taste and season with the salt and add more lemon juice if needed. Serve immediately or ideally leave for a few days so the olives really take on all the flavours. If leaving for a few days, chill the olives covered in the fridge, then leave at room temperature for a few hours before serving. Serve the olives with the coriander stirred through and sprinkled with the pul biber or red chilli flakes. Serve the aubergines in the sauce with the olives alongside. To make the baby aubergines, heat 2 tablespoons olive oil in a saucepan over a medium–low heat. Add the sliced garlic and fry for a couple of minutes, then add half of the chilli and all of the chopped red pepper. Fry for 10 minutes, then stir in the chopped tomatoes and season well with salt and pepper. Fill the tin with water, add to the pan and bring to the boil. When it starts to bubble, reduce the heat and stir in the vinegar. Simmer for 15 minutes, until the sauce has thickened a little. To make the baby aubergines, heat 2 tablespoons olive oil in a saucepan over a medium–low heat. Add the sliced garlic and fry for a couple of minutes, then add half of the chilli and all of the chopped red pepper. Fry for 10 minutes, then stir in the chopped tomatoes and season well with salt and pepper. Fill the tin with water, add to the pan and bring to the boil. When it starts to bubble, reduce the heat and stir in the vinegar. Simmer for 15 minutes, until the sauce has thickened a little. While the sauce is simmering, make the aubergine stuffing. Place the three remaining garlic cloves into a food processor along with the walnuts. Add the coriander stalks to the bowl. Add the dried chilli flakes, cinnamon, cumin and ground coriander to the food processor and season well with salt and pepper. Blitz everything together until finely chopped then add just enough olive oil to bring the mixture together. While the sauce is simmering, make the aubergine stuffing. Place the three remaining garlic cloves into a food processor along with the walnuts. Add the coriander stalks to the bowl. Add the dried chilli flakes, cinnamon, cumin and ground coriander to the food processor and season well with salt and pepper. Blitz everything together until finely chopped then add just enough olive oil to bring the mixture together. Leaving the stalks intact, slice the aubergines in half lengthways twice so that they are in four quarters but still connected by the stalk. Stuff the inside of the aubergines with the walnut mixture, stuffing a couple of teaspoons of mixture into each. This is best done with your hands in order to compress the nuts inside. Reserve any remaining mixture for the sauce. Leaving the stalks intact, slice the aubergines in half lengthways twice so that they are in four quarters but still connected by the stalk. Stuff the inside of the aubergines with the walnut mixture, stuffing a couple of teaspoons of mixture into each. This is best done with your hands in order to compress the nuts inside. Reserve any remaining mixture for the sauce. Place a large lidded frying pan over a medium–low heat and add 4 tablespoons olive oil. Gently lay the aubergines in the pan and fry for 8–10 minutes, until softened on one side, then turn them over and fry on the other side for 5 minutes. Place a large lidded frying pan over a medium–low heat and add 4 tablespoons olive oil. Gently lay the aubergines in the pan and fry for 8–10 minutes, until softened on one side, then turn them over and fry on the other side for 5 minutes. At this stage either carefully transfer the aubergines to a plate, spoon the sauce into the frying pan and place the aubergines on top of the sauce or spoon the sauce around the aubergines and nestle them in. Dot any remaining walnut mixture in the sauce, cover the pan with a lid and simmer for 15 minutes until the aubergines are tender. Scatter the coriander leaves over the top just before serving. At this stage either carefully transfer the aubergines to a plate, spoon the sauce into the frying pan and place the aubergines on top of the sauce or spoon the sauce around the aubergines and nestle them in. Dot any remaining walnut mixture in the sauce, cover the pan with a lid and simmer for 15 minutes until the aubergines are tender. Scatter the coriander leaves over the top just before serving. To make the olives, place the olives in a bowl. Stir in the oil and squeeze in the juice of half a lemon. Cut the remaining whole lemon into 1cm/½in slices. Stir the garlic and lemon slices into the olives, then add the coriander seeds. Stir together, taste and season with the salt and add more lemon juice if needed. Serve immediately or ideally leave for a few days so the olives really take on all the flavours. If leaving for a few days, chill the olives covered in the fridge, then leave at room temperature for a few hours before serving. Serve the olives with the coriander stirred through and sprinkled with the pul biber or red chilli flakes. To make the olives, place the olives in a bowl. Stir in the oil and squeeze in the juice of half a lemon. Cut the remaining whole lemon into 1cm/½in slices. Stir the garlic and lemon slices into the olives, then add the coriander seeds. Stir together, taste and season with the salt and add more lemon juice if needed. Serve immediately or ideally leave for a few days so the olives really take on all the flavours. If leaving for a few days, chill the olives covered in the fridge, then leave at room temperature for a few hours before serving. Serve the olives with the coriander stirred through and sprinkled with the pul biber or red chilli flakes. Serve the aubergines in the sauce with the olives alongside. Serve the aubergines in the sauce with the olives alongside."
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} | b75a83062ded91cb93ba89c738f9532105f047d83c486d8cdbf0daa37773a25a | Bacon and egg canapés recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_egg_canapes_11283_16x9.jpg Delight your party guests with these mini-bacon and egg tartlets, full of flavour and colour. 150g/5½oz plain flour100g/3½oz cold butter, cut into cubes1 free-range egg, beaten 150g/5½oz plain flour 100g/3½oz cold butter, cut into cubes 1 free-range egg, beaten 2 tbsp sunflower oil4 thin rashers rindless streaky bacon, cut into 5cm/2in strips2 free-range eggs, hard boiled, peeled4 tbsp mayonnaisesalt and fresh ground black pepper6 quails’ eggs, hard boiled, peeledfresh rocket leaves 2 tbsp sunflower oil 4 thin rashers rindless streaky bacon, cut into 5cm/2in strips 2 free-range eggs, hard boiled, peeled 4 tbsp mayonnaise salt and fresh ground black pepper 6 quails’ eggs, hard boiled, peeled fresh rocket leaves Method For the pastry pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly.Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12 hole muffin tin. Prick the base of the pastry with a fork, and freeze for one hour. Preheat the oven to 200C/400F/Gas 6.Bake the pastry cases for 15-18 minutes or until lightly browned and cooked through. Remove from the oven and transfer to a wire rack to cool. For the bacon and egg filling, heat the oil in a small non-stick frying pan and fry the bacon over a medium heat for 1-2 minutes on each side until crisp. Drain on kitchen paper.Mash the hens’ eggs with the mayonnaise, adding salt and freshly ground black pepper to taste.Spoon the mixture into the pastry cases.Cut the quails’ eggs in half and place on top. Add a strip of bacon to each one and garnish the canapés with rocket leaves. For the pastry pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. For the pastry pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly. Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12 hole muffin tin. Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12 hole muffin tin. Prick the base of the pastry with a fork, and freeze for one hour. Prick the base of the pastry with a fork, and freeze for one hour. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Bake the pastry cases for 15-18 minutes or until lightly browned and cooked through. Remove from the oven and transfer to a wire rack to cool. Bake the pastry cases for 15-18 minutes or until lightly browned and cooked through. Remove from the oven and transfer to a wire rack to cool. For the bacon and egg filling, heat the oil in a small non-stick frying pan and fry the bacon over a medium heat for 1-2 minutes on each side until crisp. Drain on kitchen paper. For the bacon and egg filling, heat the oil in a small non-stick frying pan and fry the bacon over a medium heat for 1-2 minutes on each side until crisp. Drain on kitchen paper. Mash the hens’ eggs with the mayonnaise, adding salt and freshly ground black pepper to taste. Mash the hens’ eggs with the mayonnaise, adding salt and freshly ground black pepper to taste. Spoon the mixture into the pastry cases. Spoon the mixture into the pastry cases. Cut the quails’ eggs in half and place on top. Add a strip of bacon to each one and garnish the canapés with rocket leaves. Cut the quails’ eggs in half and place on top. Add a strip of bacon to each one and garnish the canapés with rocket leaves. Recipe tips Once cool, the pastry cases can be stored in an airtight container for up to three days. | {
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"title": "Bacon and egg canapés recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_egg_canapes_11283_16x9.jpg Delight your party guests with these mini-bacon and egg tartlets, full of flavour and colour. 150g/5½oz plain flour100g/3½oz cold butter, cut into cubes1 free-range egg, beaten 150g/5½oz plain flour 100g/3½oz cold butter, cut into cubes 1 free-range egg, beaten 2 tbsp sunflower oil4 thin rashers rindless streaky bacon, cut into 5cm/2in strips2 free-range eggs, hard boiled, peeled4 tbsp mayonnaisesalt and fresh ground black pepper6 quails’ eggs, hard boiled, peeledfresh rocket leaves 2 tbsp sunflower oil 4 thin rashers rindless streaky bacon, cut into 5cm/2in strips 2 free-range eggs, hard boiled, peeled 4 tbsp mayonnaise salt and fresh ground black pepper 6 quails’ eggs, hard boiled, peeled fresh rocket leaves Method For the pastry pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly.Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12 hole muffin tin. Prick the base of the pastry with a fork, and freeze for one hour. Preheat the oven to 200C/400F/Gas 6.Bake the pastry cases for 15-18 minutes or until lightly browned and cooked through. Remove from the oven and transfer to a wire rack to cool. For the bacon and egg filling, heat the oil in a small non-stick frying pan and fry the bacon over a medium heat for 1-2 minutes on each side until crisp. Drain on kitchen paper.Mash the hens’ eggs with the mayonnaise, adding salt and freshly ground black pepper to taste.Spoon the mixture into the pastry cases.Cut the quails’ eggs in half and place on top. Add a strip of bacon to each one and garnish the canapés with rocket leaves. For the pastry pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. For the pastry pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly. With the motor running, add the beaten egg and blend until the mixture starts to come together in a ball. Shape the dough into a ball and flatten slightly. Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12 hole muffin tin. Roll the pastry out on a floured work surface, and using a 7.5cm/3in cutter, cut out 12 rounds. Use them to line a 12 hole muffin tin. Prick the base of the pastry with a fork, and freeze for one hour. Prick the base of the pastry with a fork, and freeze for one hour. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Bake the pastry cases for 15-18 minutes or until lightly browned and cooked through. Remove from the oven and transfer to a wire rack to cool. Bake the pastry cases for 15-18 minutes or until lightly browned and cooked through. Remove from the oven and transfer to a wire rack to cool. For the bacon and egg filling, heat the oil in a small non-stick frying pan and fry the bacon over a medium heat for 1-2 minutes on each side until crisp. Drain on kitchen paper. For the bacon and egg filling, heat the oil in a small non-stick frying pan and fry the bacon over a medium heat for 1-2 minutes on each side until crisp. Drain on kitchen paper. Mash the hens’ eggs with the mayonnaise, adding salt and freshly ground black pepper to taste. Mash the hens’ eggs with the mayonnaise, adding salt and freshly ground black pepper to taste. Spoon the mixture into the pastry cases. Spoon the mixture into the pastry cases. Cut the quails’ eggs in half and place on top. Add a strip of bacon to each one and garnish the canapés with rocket leaves. Cut the quails’ eggs in half and place on top. Add a strip of bacon to each one and garnish the canapés with rocket leaves. Recipe tips Once cool, the pastry cases can be stored in an airtight container for up to three days."
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} | 45494459caac0c4f1feb54337800308cde751d11a797f4558b91859f6ecf3853 | Bacon butty recipe
An average of 5.0 out of 5 stars from 1 rating This is the ultimate bacon butty, with homemade chipotle ketchup, sage and bacon butter to really ramp up the flavours. 165g/5½oz minced bacon fat pinch mace40g/1½oz crispy onions, ground pinch black pepper pinch cayenne pepperpinch ground allspice250g/9oz unsalted butter, at room temperature1 tsp salt 165g/5½oz minced bacon fat pinch mace 40g/1½oz crispy onions, ground pinch black pepper pinch cayenne pepper pinch ground allspice 250g/9oz unsalted butter, at room temperature 1 tsp salt 20ml/3½ tsp rapeseed oil400g/14oz onions, roughly chopped17g/½oz cumin seed, roasted and ground6g coriander seed, roasted and ground4 garlic cloves5g dried oregano11g smoked paprika150g/5½oz dried chipotle chillies70g/2½oz tomato purée350g/12oz chopped tomatoes1kg/2lb 4oz dates, chopped100g/3½oz date syrup320ml/11¼fl oz red wine vinegar280g/10oz black treacle10ml/2 tsp lime juice65g/2¼oz salt 20ml/3½ tsp rapeseed oil 400g/14oz onions, roughly chopped 17g/½oz cumin seed, roasted and ground 6g coriander seed, roasted and ground 4 garlic cloves 5g dried oregano 11g smoked paprika 150g/5½oz dried chipotle chillies 70g/2½oz tomato purée 350g/12oz chopped tomatoes 1kg/2lb 4oz dates, chopped 100g/3½oz date syrup 320ml/11¼fl oz red wine vinegar 280g/10oz black treacle 10ml/2 tsp lime juice 65g/2¼oz salt 1 tbsp vegetable oil 6 rashers middle back bacon6 fresh sage leaves2 free-range eggs2 brioche bun ½ tsp black pepper1 tbsp chipotle ketchup, as above, or to your liking 1 tbsp vegetable oil 6 rashers middle back bacon 6 fresh sage leaves 2 free-range eggs 2 brioche bun ½ tsp black pepper 1 tbsp chipotle ketchup, as above, or to your liking Method To make the bacon butter, render the bacon fat with 400ml/14fl oz water for 45 minutes to 1 hour on a simmer, until the fat is fully rendered.Add all the spices into the pan along with the salt, then blend until smooth. Allow to cool and then mix well into room temperature butter. Set aside.To make the chipotle ketchup, add the oil to a saucepan then sweat the onions over low heat for 10 minutes. Once softened add the cumin, coriander seed, garlic, oregano, paprika, salt and chipotle chillies. Cook for a further 2 minutes. Add the tomato purée and cook for a couple of minutes more.Add the chopped tomatoes, dates, date syrup, vinegar and black treacle along with 1 litre/1¾ pints of water. Bring to the boil then turn down to a simmer. Cook slowly until reduced by half, at least 1 hour, stirring occasionally to avoid burning.Allow to cool, then add the lime juice and blend until smooth. Adjust the seasoning with more salt if needed.Pour into a sterilised jar or bottle and seal. Kept in an airtight container, it will keep in fridge for up to 1 month.To make the butty, heat the oil in a frying pan and fry the bacon until beautifully caramelised. Whilst it cooks, chop your fresh sage and add it to the oil with a sprinkle of black pepper.In a separate frying pan, fry your eggs sunny side up. Meanwhile, lightly toast the buns.Generously spread the bacon butter over each side of the bun and add the chipotle ketchup to the top side of the bun. The bacon butty is then built and scoffed. To make the bacon butter, render the bacon fat with 400ml/14fl oz water for 45 minutes to 1 hour on a simmer, until the fat is fully rendered. To make the bacon butter, render the bacon fat with 400ml/14fl oz water for 45 minutes to 1 hour on a simmer, until the fat is fully rendered. Add all the spices into the pan along with the salt, then blend until smooth. Allow to cool and then mix well into room temperature butter. Set aside. Add all the spices into the pan along with the salt, then blend until smooth. Allow to cool and then mix well into room temperature butter. Set aside. To make the chipotle ketchup, add the oil to a saucepan then sweat the onions over low heat for 10 minutes. Once softened add the cumin, coriander seed, garlic, oregano, paprika, salt and chipotle chillies. Cook for a further 2 minutes. To make the chipotle ketchup, add the oil to a saucepan then sweat the onions over low heat for 10 minutes. Once softened add the cumin, coriander seed, garlic, oregano, paprika, salt and chipotle chillies. Cook for a further 2 minutes. Add the tomato purée and cook for a couple of minutes more. Add the tomato purée and cook for a couple of minutes more. Add the chopped tomatoes, dates, date syrup, vinegar and black treacle along with 1 litre/1¾ pints of water. Bring to the boil then turn down to a simmer. Cook slowly until reduced by half, at least 1 hour, stirring occasionally to avoid burning. Add the chopped tomatoes, dates, date syrup, vinegar and black treacle along with 1 litre/1¾ pints of water. Bring to the boil then turn down to a simmer. Cook slowly until reduced by half, at least 1 hour, stirring occasionally to avoid burning. Allow to cool, then add the lime juice and blend until smooth. Adjust the seasoning with more salt if needed. Allow to cool, then add the lime juice and blend until smooth. Adjust the seasoning with more salt if needed. Pour into a sterilised jar or bottle and seal. Kept in an airtight container, it will keep in fridge for up to 1 month. Pour into a sterilised jar or bottle and seal. Kept in an airtight container, it will keep in fridge for up to 1 month. To make the butty, heat the oil in a frying pan and fry the bacon until beautifully caramelised. Whilst it cooks, chop your fresh sage and add it to the oil with a sprinkle of black pepper. To make the butty, heat the oil in a frying pan and fry the bacon until beautifully caramelised. Whilst it cooks, chop your fresh sage and add it to the oil with a sprinkle of black pepper. In a separate frying pan, fry your eggs sunny side up. Meanwhile, lightly toast the buns. In a separate frying pan, fry your eggs sunny side up. Meanwhile, lightly toast the buns. Generously spread the bacon butter over each side of the bun and add the chipotle ketchup to the top side of the bun. The bacon butty is then built and scoffed. Generously spread the bacon butter over each side of the bun and add the chipotle ketchup to the top side of the bun. The bacon butty is then built and scoffed. | {
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"title": "Bacon butty recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This is the ultimate bacon butty, with homemade chipotle ketchup, sage and bacon butter to really ramp up the flavours. 165g/5½oz minced bacon fat pinch mace40g/1½oz crispy onions, ground pinch black pepper pinch cayenne pepperpinch ground allspice250g/9oz unsalted butter, at room temperature1 tsp salt 165g/5½oz minced bacon fat pinch mace 40g/1½oz crispy onions, ground pinch black pepper pinch cayenne pepper pinch ground allspice 250g/9oz unsalted butter, at room temperature 1 tsp salt 20ml/3½ tsp rapeseed oil400g/14oz onions, roughly chopped17g/½oz cumin seed, roasted and ground6g coriander seed, roasted and ground4 garlic cloves5g dried oregano11g smoked paprika150g/5½oz dried chipotle chillies70g/2½oz tomato purée350g/12oz chopped tomatoes1kg/2lb 4oz dates, chopped100g/3½oz date syrup320ml/11¼fl oz red wine vinegar280g/10oz black treacle10ml/2 tsp lime juice65g/2¼oz salt 20ml/3½ tsp rapeseed oil 400g/14oz onions, roughly chopped 17g/½oz cumin seed, roasted and ground 6g coriander seed, roasted and ground 4 garlic cloves 5g dried oregano 11g smoked paprika 150g/5½oz dried chipotle chillies 70g/2½oz tomato purée 350g/12oz chopped tomatoes 1kg/2lb 4oz dates, chopped 100g/3½oz date syrup 320ml/11¼fl oz red wine vinegar 280g/10oz black treacle 10ml/2 tsp lime juice 65g/2¼oz salt 1 tbsp vegetable oil 6 rashers middle back bacon6 fresh sage leaves2 free-range eggs2 brioche bun ½ tsp black pepper1 tbsp chipotle ketchup, as above, or to your liking 1 tbsp vegetable oil 6 rashers middle back bacon 6 fresh sage leaves 2 free-range eggs 2 brioche bun ½ tsp black pepper 1 tbsp chipotle ketchup, as above, or to your liking Method To make the bacon butter, render the bacon fat with 400ml/14fl oz water for 45 minutes to 1 hour on a simmer, until the fat is fully rendered.Add all the spices into the pan along with the salt, then blend until smooth. Allow to cool and then mix well into room temperature butter. Set aside.To make the chipotle ketchup, add the oil to a saucepan then sweat the onions over low heat for 10 minutes. Once softened add the cumin, coriander seed, garlic, oregano, paprika, salt and chipotle chillies. Cook for a further 2 minutes. Add the tomato purée and cook for a couple of minutes more.Add the chopped tomatoes, dates, date syrup, vinegar and black treacle along with 1 litre/1¾ pints of water. Bring to the boil then turn down to a simmer. Cook slowly until reduced by half, at least 1 hour, stirring occasionally to avoid burning.Allow to cool, then add the lime juice and blend until smooth. Adjust the seasoning with more salt if needed.Pour into a sterilised jar or bottle and seal. Kept in an airtight container, it will keep in fridge for up to 1 month.To make the butty, heat the oil in a frying pan and fry the bacon until beautifully caramelised. Whilst it cooks, chop your fresh sage and add it to the oil with a sprinkle of black pepper.In a separate frying pan, fry your eggs sunny side up. Meanwhile, lightly toast the buns.Generously spread the bacon butter over each side of the bun and add the chipotle ketchup to the top side of the bun. The bacon butty is then built and scoffed. To make the bacon butter, render the bacon fat with 400ml/14fl oz water for 45 minutes to 1 hour on a simmer, until the fat is fully rendered. To make the bacon butter, render the bacon fat with 400ml/14fl oz water for 45 minutes to 1 hour on a simmer, until the fat is fully rendered. Add all the spices into the pan along with the salt, then blend until smooth. Allow to cool and then mix well into room temperature butter. Set aside. Add all the spices into the pan along with the salt, then blend until smooth. Allow to cool and then mix well into room temperature butter. Set aside. To make the chipotle ketchup, add the oil to a saucepan then sweat the onions over low heat for 10 minutes. Once softened add the cumin, coriander seed, garlic, oregano, paprika, salt and chipotle chillies. Cook for a further 2 minutes. To make the chipotle ketchup, add the oil to a saucepan then sweat the onions over low heat for 10 minutes. Once softened add the cumin, coriander seed, garlic, oregano, paprika, salt and chipotle chillies. Cook for a further 2 minutes. Add the tomato purée and cook for a couple of minutes more. Add the tomato purée and cook for a couple of minutes more. Add the chopped tomatoes, dates, date syrup, vinegar and black treacle along with 1 litre/1¾ pints of water. Bring to the boil then turn down to a simmer. Cook slowly until reduced by half, at least 1 hour, stirring occasionally to avoid burning. Add the chopped tomatoes, dates, date syrup, vinegar and black treacle along with 1 litre/1¾ pints of water. Bring to the boil then turn down to a simmer. Cook slowly until reduced by half, at least 1 hour, stirring occasionally to avoid burning. Allow to cool, then add the lime juice and blend until smooth. Adjust the seasoning with more salt if needed. Allow to cool, then add the lime juice and blend until smooth. Adjust the seasoning with more salt if needed. Pour into a sterilised jar or bottle and seal. Kept in an airtight container, it will keep in fridge for up to 1 month. Pour into a sterilised jar or bottle and seal. Kept in an airtight container, it will keep in fridge for up to 1 month. To make the butty, heat the oil in a frying pan and fry the bacon until beautifully caramelised. Whilst it cooks, chop your fresh sage and add it to the oil with a sprinkle of black pepper. To make the butty, heat the oil in a frying pan and fry the bacon until beautifully caramelised. Whilst it cooks, chop your fresh sage and add it to the oil with a sprinkle of black pepper. In a separate frying pan, fry your eggs sunny side up. Meanwhile, lightly toast the buns. In a separate frying pan, fry your eggs sunny side up. Meanwhile, lightly toast the buns. Generously spread the bacon butter over each side of the bun and add the chipotle ketchup to the top side of the bun. The bacon butty is then built and scoffed. Generously spread the bacon butter over each side of the bun and add the chipotle ketchup to the top side of the bun. The bacon butty is then built and scoffed."
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} | 796e323cdb2865002c85bb2b5399d3a0e8124b4b12b056a2b8769947567728b4 | Cabbage & noodle pancakes (Hiroshima okonomiyaki) recipe
An average of 4.0 out of 5 stars from 2 ratings The city of Hiroshima is known for its cabbage and noodle pancakes; they come with various toppings, but there’s always a generous garnish of mayonnaise and okonomiyaki sauce. 1 tsp toasted sesame oil350g/12oz white cabbage, finely shredded1 tsp soy sauce4 x 100g packs spicy instant noodles4 free-range eggs4 tbsp plain flour3 spring onions, thinly sliced 1 tsp garlic granulesvegetable oil, for fryingsalt 1 tsp toasted sesame oil 350g/12oz white cabbage, finely shredded 1 tsp soy sauce 4 x 100g packs spicy instant noodles 4 free-range eggs 4 tbsp plain flour 3 spring onions, thinly sliced 1 tsp garlic granules vegetable oil, for frying salt 90g/3¼oz tomato ketchup 50g/1¾oz Worcestershire sauce 40g/1½oz oyster sauce25g/1oz caster sugar 90g/3¼oz tomato ketchup 50g/1¾oz Worcestershire sauce 40g/1½oz oyster sauce 25g/1oz caster sugar Japanese mayonnaise, to drizzle4 tbsp katsuobushi (bonito flakes)2 nori sheets, cut into thin stripspink pickled gingergochugaru (Korean chilli flakes)2 spring onions, thinly sliced Japanese mayonnaise, to drizzle 4 tbsp katsuobushi (bonito flakes) 2 nori sheets, cut into thin strips pink pickled ginger gochugaru (Korean chilli flakes) 2 spring onions, thinly sliced Method Place a large frying pan over a high heat and add the sesame oil, then add the cabbage, sprinkle with a little salt and stir-fry for 4 minutes until blistered and softened. Add the soy sauce and stir through. Set aside to cool.Cook the noodles in boiling water for 3 minutes, then drain well. Mix the noodles with their seasoning packets and set aside to cool.Crack the eggs into a large bowl and stir in the flour. Add the spring onions to the egg and flour mix, followed by the cooked cabbage, garlic granules and the noodles. Mix well.Add a little oil to a large frying pan over a medium–high heat. Spoon the noodle mixture into the hot pan to make small pancakes, and cook for about 3 minutes on each side, until browned, crisped and cooked through. Repeat until you have 12 pancakes. To make the okonomiyaki sauce, mix all the ingredients together in a small saucepan and place over a medium–low heat until the sugar has dissolved. Leave to cool, then transfer to a small squeezy bottle. To serve, stack three pancakes per portion and top with a drizzle of mayonnaise, okonomiyaki sauce, katsuobushi flakes, shredded nori, pickled ginger, gochugaru chilli flakes and sliced spring onion. Place a large frying pan over a high heat and add the sesame oil, then add the cabbage, sprinkle with a little salt and stir-fry for 4 minutes until blistered and softened. Add the soy sauce and stir through. Set aside to cool. Place a large frying pan over a high heat and add the sesame oil, then add the cabbage, sprinkle with a little salt and stir-fry for 4 minutes until blistered and softened. Add the soy sauce and stir through. Set aside to cool. Cook the noodles in boiling water for 3 minutes, then drain well. Mix the noodles with their seasoning packets and set aside to cool. Cook the noodles in boiling water for 3 minutes, then drain well. Mix the noodles with their seasoning packets and set aside to cool. Crack the eggs into a large bowl and stir in the flour. Add the spring onions to the egg and flour mix, followed by the cooked cabbage, garlic granules and the noodles. Mix well. Crack the eggs into a large bowl and stir in the flour. Add the spring onions to the egg and flour mix, followed by the cooked cabbage, garlic granules and the noodles. Mix well. Add a little oil to a large frying pan over a medium–high heat. Spoon the noodle mixture into the hot pan to make small pancakes, and cook for about 3 minutes on each side, until browned, crisped and cooked through. Repeat until you have 12 pancakes. Add a little oil to a large frying pan over a medium–high heat. Spoon the noodle mixture into the hot pan to make small pancakes, and cook for about 3 minutes on each side, until browned, crisped and cooked through. Repeat until you have 12 pancakes. To make the okonomiyaki sauce, mix all the ingredients together in a small saucepan and place over a medium–low heat until the sugar has dissolved. Leave to cool, then transfer to a small squeezy bottle. To make the okonomiyaki sauce, mix all the ingredients together in a small saucepan and place over a medium–low heat until the sugar has dissolved. Leave to cool, then transfer to a small squeezy bottle. To serve, stack three pancakes per portion and top with a drizzle of mayonnaise, okonomiyaki sauce, katsuobushi flakes, shredded nori, pickled ginger, gochugaru chilli flakes and sliced spring onion. To serve, stack three pancakes per portion and top with a drizzle of mayonnaise, okonomiyaki sauce, katsuobushi flakes, shredded nori, pickled ginger, gochugaru chilli flakes and sliced spring onion. | {
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"title": "Cabbage & noodle pancakes (Hiroshima okonomiyaki) recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings The city of Hiroshima is known for its cabbage and noodle pancakes; they come with various toppings, but there’s always a generous garnish of mayonnaise and okonomiyaki sauce. 1 tsp toasted sesame oil350g/12oz white cabbage, finely shredded1 tsp soy sauce4 x 100g packs spicy instant noodles4 free-range eggs4 tbsp plain flour3 spring onions, thinly sliced 1 tsp garlic granulesvegetable oil, for fryingsalt 1 tsp toasted sesame oil 350g/12oz white cabbage, finely shredded 1 tsp soy sauce 4 x 100g packs spicy instant noodles 4 free-range eggs 4 tbsp plain flour 3 spring onions, thinly sliced 1 tsp garlic granules vegetable oil, for frying salt 90g/3¼oz tomato ketchup 50g/1¾oz Worcestershire sauce 40g/1½oz oyster sauce25g/1oz caster sugar 90g/3¼oz tomato ketchup 50g/1¾oz Worcestershire sauce 40g/1½oz oyster sauce 25g/1oz caster sugar Japanese mayonnaise, to drizzle4 tbsp katsuobushi (bonito flakes)2 nori sheets, cut into thin stripspink pickled gingergochugaru (Korean chilli flakes)2 spring onions, thinly sliced Japanese mayonnaise, to drizzle 4 tbsp katsuobushi (bonito flakes) 2 nori sheets, cut into thin strips pink pickled ginger gochugaru (Korean chilli flakes) 2 spring onions, thinly sliced Method Place a large frying pan over a high heat and add the sesame oil, then add the cabbage, sprinkle with a little salt and stir-fry for 4 minutes until blistered and softened. Add the soy sauce and stir through. Set aside to cool.Cook the noodles in boiling water for 3 minutes, then drain well. Mix the noodles with their seasoning packets and set aside to cool.Crack the eggs into a large bowl and stir in the flour. Add the spring onions to the egg and flour mix, followed by the cooked cabbage, garlic granules and the noodles. Mix well.Add a little oil to a large frying pan over a medium–high heat. Spoon the noodle mixture into the hot pan to make small pancakes, and cook for about 3 minutes on each side, until browned, crisped and cooked through. Repeat until you have 12 pancakes. To make the okonomiyaki sauce, mix all the ingredients together in a small saucepan and place over a medium–low heat until the sugar has dissolved. Leave to cool, then transfer to a small squeezy bottle. To serve, stack three pancakes per portion and top with a drizzle of mayonnaise, okonomiyaki sauce, katsuobushi flakes, shredded nori, pickled ginger, gochugaru chilli flakes and sliced spring onion. Place a large frying pan over a high heat and add the sesame oil, then add the cabbage, sprinkle with a little salt and stir-fry for 4 minutes until blistered and softened. Add the soy sauce and stir through. Set aside to cool. Place a large frying pan over a high heat and add the sesame oil, then add the cabbage, sprinkle with a little salt and stir-fry for 4 minutes until blistered and softened. Add the soy sauce and stir through. Set aside to cool. Cook the noodles in boiling water for 3 minutes, then drain well. Mix the noodles with their seasoning packets and set aside to cool. Cook the noodles in boiling water for 3 minutes, then drain well. Mix the noodles with their seasoning packets and set aside to cool. Crack the eggs into a large bowl and stir in the flour. Add the spring onions to the egg and flour mix, followed by the cooked cabbage, garlic granules and the noodles. Mix well. Crack the eggs into a large bowl and stir in the flour. Add the spring onions to the egg and flour mix, followed by the cooked cabbage, garlic granules and the noodles. Mix well. Add a little oil to a large frying pan over a medium–high heat. Spoon the noodle mixture into the hot pan to make small pancakes, and cook for about 3 minutes on each side, until browned, crisped and cooked through. Repeat until you have 12 pancakes. Add a little oil to a large frying pan over a medium–high heat. Spoon the noodle mixture into the hot pan to make small pancakes, and cook for about 3 minutes on each side, until browned, crisped and cooked through. Repeat until you have 12 pancakes. To make the okonomiyaki sauce, mix all the ingredients together in a small saucepan and place over a medium–low heat until the sugar has dissolved. Leave to cool, then transfer to a small squeezy bottle. To make the okonomiyaki sauce, mix all the ingredients together in a small saucepan and place over a medium–low heat until the sugar has dissolved. Leave to cool, then transfer to a small squeezy bottle. To serve, stack three pancakes per portion and top with a drizzle of mayonnaise, okonomiyaki sauce, katsuobushi flakes, shredded nori, pickled ginger, gochugaru chilli flakes and sliced spring onion. To serve, stack three pancakes per portion and top with a drizzle of mayonnaise, okonomiyaki sauce, katsuobushi flakes, shredded nori, pickled ginger, gochugaru chilli flakes and sliced spring onion."
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} | 6cf972d17b3e096553be8ce2e608b7b68ecf7da233d5a85c5bb7ede55180c3a5 | Cabbage kimchi recipe
To make the cabbage kimchi, dissolve 110g/3¾oz salt in 2 litres/3½ pints warm water and leave to cool. Meanwhile, partially cut the cabbages in half lengthways, starting from the root and cutting about halfway to the top. Pull the cabbages apart with your hands, keeping the leaves intact as much as possible. Loosen the leaves of each wedge and sprinkle the remaining 115g/4oz salt over and between all the leaves, salting the core area more heavily. Put the cabbage in a large bowl, cut-side up. Pour the cooled salted water over the cabbage, then pour enough cold water into the bowl to cover the cabbage. Don’t overfill the bowl, as some liquid will be drawn out of the cabbage. Weigh down the cabbage with a plate so the wedges are completely immersed. Leave at room temperature for 6–8 hours, flipping the wedges halfway through.Rinse the wedges well under cold running water and gently squeeze out any excess moisture. Put the wedges, cut-side down, in a colander and leave to drain for at least 30 minutes.Meanwhile, place the onions, mushrooms, anchovies, 6 roughly chopped spring onions, 8 crushed garlic cloves and kelp in a small saucepan with 500ml/18fl oz of water and bring to the boil. Reduce the heat and simmer for 20 minutes. Strain the liquid, discarding the solids and leave to cool completely.When the stock has cooled, combine the remaining garlic cloves, chilli flakes, fish sauce, salted shrimp, sugar and ginger in a food processor and process until smooth. Add enough of the stock to make a smooth paste, about 475ml/17fl oz in total. Discard any remaining stock. Transfer the spice paste to a large bowl and stir in the carrots, spring onion pieces and radish.This is a good time to sterilise your jars. Give your jars a good wash in hot, soapy water (or run them through the dishwasher) then bake in the oven at 180C/160C Fan/Gas 4 for 10–15 minutes.Using rubber gloves to protect your hands, rub the spice paste all over the cabbage wedges and between each leaf. Pull the outer leaf of each wedge tightly over the rest of the wedge, forming a tidy parcel. Pack the wedges into one or more sterilized glass or other non-reactive containers with tight-fitting lids until it comes to just under the top of the container. There is no need to pack it too tightly but you don’t want too much air to reach the surface of the vegetables. Cover the kimchi directly with a piece of cling film, then with a secure lid over the top.The kimchi can be eaten straight away, or you can leave it to ferment for a few days in a cool, dark place. Taste the kimchi – If it tastes spicy, sour and slightly cheesy with a good umami flavour, it can be transferred to the fridge to slow down the fermentation. Chop up the kimchi before serving. To make the cabbage kimchi, dissolve 110g/3¾oz salt in 2 litres/3½ pints warm water and leave to cool. Meanwhile, partially cut the cabbages in half lengthways, starting from the root and cutting about halfway to the top. Pull the cabbages apart with your hands, keeping the leaves intact as much as possible. Loosen the leaves of each wedge and sprinkle the remaining 115g/4oz salt over and between all the leaves, salting the core area more heavily. To make the cabbage kimchi, dissolve 110g/3¾oz salt in 2 litres/3½ pints warm water and leave to cool. Meanwhile, partially cut the cabbages in half lengthways, starting from the root and cutting about halfway to the top. Pull the cabbages apart with your hands, keeping the leaves intact as much as possible. Loosen the leaves of each wedge and sprinkle the remaining 115g/4oz salt over and between all the leaves, salting the core area more heavily. Put the cabbage in a large bowl, cut-side up. Pour the cooled salted water over the cabbage, then pour enough cold water into the bowl to cover the cabbage. Don’t overfill the bowl, as some liquid will be drawn out of the cabbage. Weigh down the cabbage with a plate so the wedges are completely immersed. Leave at room temperature for 6–8 hours, flipping the wedges halfway through. Put the cabbage in a large bowl, cut-side up. Pour the cooled salted water over the cabbage, then pour enough cold water into the bowl to cover the cabbage. Don’t overfill the bowl, as some liquid will be drawn out of the cabbage. Weigh down the cabbage with a plate so the wedges are completely immersed. Leave at room temperature for 6–8 hours, flipping the wedges halfway through. Rinse the wedges well under cold running water and gently squeeze out any excess moisture. Put the wedges, cut-side down, in a colander and leave to drain for at least 30 minutes. Rinse the wedges well under cold running water and gently squeeze out any excess moisture. Put the wedges, cut-side down, in a colander and leave to drain for at least 30 minutes. Meanwhile, place the onions, mushrooms, anchovies, 6 roughly chopped spring onions, 8 crushed garlic cloves and kelp in a small saucepan with 500ml/18fl oz of water and bring to the boil. Reduce the heat and simmer for 20 minutes. Strain the liquid, discarding the solids and leave to cool completely. Meanwhile, place the onions, mushrooms, anchovies, 6 roughly chopped spring onions, 8 crushed garlic cloves and kelp in a small saucepan with 500ml/18fl oz of water and bring to the boil. Reduce the heat and simmer for 20 minutes. Strain the liquid, discarding the solids and leave to cool completely. When the stock has cooled, combine the remaining garlic cloves, chilli flakes, fish sauce, salted shrimp, sugar and ginger in a food processor and process until smooth. Add enough of the stock to make a smooth paste, about 475ml/17fl oz in total. Discard any remaining stock. Transfer the spice paste to a large bowl and stir in the carrots, spring onion pieces and radish. When the stock has cooled, combine the remaining garlic cloves, chilli flakes, fish sauce, salted shrimp, sugar and ginger in a food processor and process until smooth. Add enough of the stock to make a smooth paste, about 475ml/17fl oz in total. Discard any remaining stock. Transfer the spice paste to a large bowl and stir in the carrots, spring onion pieces and radish. This is a good time to sterilise your jars. Give your jars a good wash in hot, soapy water (or run them through the dishwasher) then bake in the oven at 180C/160C Fan/Gas 4 for 10–15 minutes. This is a good time to sterilise your jars. Give your jars a good wash in hot, soapy water (or run them through the dishwasher) then bake in the oven at 180C/160C Fan/Gas 4 for 10–15 minutes. Using rubber gloves to protect your hands, rub the spice paste all over the cabbage wedges and between each leaf. Pull the outer leaf of each wedge tightly over the rest of the wedge, forming a tidy parcel. Pack the wedges into one or more sterilized glass or other non-reactive containers with tight-fitting lids until it comes to just under the top of the container. There is no need to pack it too tightly but you don’t want too much air to reach the surface of the vegetables. Cover the kimchi directly with a piece of cling film, then with a secure lid over the top. Using rubber gloves to protect your hands, rub the spice paste all over the cabbage wedges and between each leaf. Pull the outer leaf of each wedge tightly over the rest of the wedge, forming a tidy parcel. Pack the wedges into one or more sterilized glass or other non-reactive containers with tight-fitting lids until it comes to just under the top of the container. There is no need to pack it too tightly but you don’t want too much air to reach the surface of the vegetables. Cover the kimchi directly with a piece of cling film, then with a secure lid over the top. The kimchi can be eaten straight away, or you can leave it to ferment for a few days in a cool, dark place. Taste the kimchi – If it tastes spicy, sour and slightly cheesy with a good umami flavour, it can be transferred to the fridge to slow down the fermentation. Chop up the kimchi before serving. The kimchi can be eaten straight away, or you can leave it to ferment for a few days in a cool, dark place. Taste the kimchi – If it tastes spicy, sour and slightly cheesy with a good umami flavour, it can be transferred to the fridge to slow down the fermentation. Chop up the kimchi before serving. | {
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"title": "Cabbage kimchi recipe",
"content": "To make the cabbage kimchi, dissolve 110g/3¾oz salt in 2 litres/3½ pints warm water and leave to cool. Meanwhile, partially cut the cabbages in half lengthways, starting from the root and cutting about halfway to the top. Pull the cabbages apart with your hands, keeping the leaves intact as much as possible. Loosen the leaves of each wedge and sprinkle the remaining 115g/4oz salt over and between all the leaves, salting the core area more heavily. Put the cabbage in a large bowl, cut-side up. Pour the cooled salted water over the cabbage, then pour enough cold water into the bowl to cover the cabbage. Don’t overfill the bowl, as some liquid will be drawn out of the cabbage. Weigh down the cabbage with a plate so the wedges are completely immersed. Leave at room temperature for 6–8 hours, flipping the wedges halfway through.Rinse the wedges well under cold running water and gently squeeze out any excess moisture. Put the wedges, cut-side down, in a colander and leave to drain for at least 30 minutes.Meanwhile, place the onions, mushrooms, anchovies, 6 roughly chopped spring onions, 8 crushed garlic cloves and kelp in a small saucepan with 500ml/18fl oz of water and bring to the boil. Reduce the heat and simmer for 20 minutes. Strain the liquid, discarding the solids and leave to cool completely.When the stock has cooled, combine the remaining garlic cloves, chilli flakes, fish sauce, salted shrimp, sugar and ginger in a food processor and process until smooth. Add enough of the stock to make a smooth paste, about 475ml/17fl oz in total. Discard any remaining stock. Transfer the spice paste to a large bowl and stir in the carrots, spring onion pieces and radish.This is a good time to sterilise your jars. Give your jars a good wash in hot, soapy water (or run them through the dishwasher) then bake in the oven at 180C/160C Fan/Gas 4 for 10–15 minutes.Using rubber gloves to protect your hands, rub the spice paste all over the cabbage wedges and between each leaf. Pull the outer leaf of each wedge tightly over the rest of the wedge, forming a tidy parcel. Pack the wedges into one or more sterilized glass or other non-reactive containers with tight-fitting lids until it comes to just under the top of the container. There is no need to pack it too tightly but you don’t want too much air to reach the surface of the vegetables. Cover the kimchi directly with a piece of cling film, then with a secure lid over the top.The kimchi can be eaten straight away, or you can leave it to ferment for a few days in a cool, dark place. Taste the kimchi – If it tastes spicy, sour and slightly cheesy with a good umami flavour, it can be transferred to the fridge to slow down the fermentation. Chop up the kimchi before serving. To make the cabbage kimchi, dissolve 110g/3¾oz salt in 2 litres/3½ pints warm water and leave to cool. Meanwhile, partially cut the cabbages in half lengthways, starting from the root and cutting about halfway to the top. Pull the cabbages apart with your hands, keeping the leaves intact as much as possible. Loosen the leaves of each wedge and sprinkle the remaining 115g/4oz salt over and between all the leaves, salting the core area more heavily. To make the cabbage kimchi, dissolve 110g/3¾oz salt in 2 litres/3½ pints warm water and leave to cool. Meanwhile, partially cut the cabbages in half lengthways, starting from the root and cutting about halfway to the top. Pull the cabbages apart with your hands, keeping the leaves intact as much as possible. Loosen the leaves of each wedge and sprinkle the remaining 115g/4oz salt over and between all the leaves, salting the core area more heavily. Put the cabbage in a large bowl, cut-side up. Pour the cooled salted water over the cabbage, then pour enough cold water into the bowl to cover the cabbage. Don’t overfill the bowl, as some liquid will be drawn out of the cabbage. Weigh down the cabbage with a plate so the wedges are completely immersed. Leave at room temperature for 6–8 hours, flipping the wedges halfway through. Put the cabbage in a large bowl, cut-side up. Pour the cooled salted water over the cabbage, then pour enough cold water into the bowl to cover the cabbage. Don’t overfill the bowl, as some liquid will be drawn out of the cabbage. Weigh down the cabbage with a plate so the wedges are completely immersed. Leave at room temperature for 6–8 hours, flipping the wedges halfway through. Rinse the wedges well under cold running water and gently squeeze out any excess moisture. Put the wedges, cut-side down, in a colander and leave to drain for at least 30 minutes. Rinse the wedges well under cold running water and gently squeeze out any excess moisture. Put the wedges, cut-side down, in a colander and leave to drain for at least 30 minutes. Meanwhile, place the onions, mushrooms, anchovies, 6 roughly chopped spring onions, 8 crushed garlic cloves and kelp in a small saucepan with 500ml/18fl oz of water and bring to the boil. Reduce the heat and simmer for 20 minutes. Strain the liquid, discarding the solids and leave to cool completely. Meanwhile, place the onions, mushrooms, anchovies, 6 roughly chopped spring onions, 8 crushed garlic cloves and kelp in a small saucepan with 500ml/18fl oz of water and bring to the boil. Reduce the heat and simmer for 20 minutes. Strain the liquid, discarding the solids and leave to cool completely. When the stock has cooled, combine the remaining garlic cloves, chilli flakes, fish sauce, salted shrimp, sugar and ginger in a food processor and process until smooth. Add enough of the stock to make a smooth paste, about 475ml/17fl oz in total. Discard any remaining stock. Transfer the spice paste to a large bowl and stir in the carrots, spring onion pieces and radish. When the stock has cooled, combine the remaining garlic cloves, chilli flakes, fish sauce, salted shrimp, sugar and ginger in a food processor and process until smooth. Add enough of the stock to make a smooth paste, about 475ml/17fl oz in total. Discard any remaining stock. Transfer the spice paste to a large bowl and stir in the carrots, spring onion pieces and radish. This is a good time to sterilise your jars. Give your jars a good wash in hot, soapy water (or run them through the dishwasher) then bake in the oven at 180C/160C Fan/Gas 4 for 10–15 minutes. This is a good time to sterilise your jars. Give your jars a good wash in hot, soapy water (or run them through the dishwasher) then bake in the oven at 180C/160C Fan/Gas 4 for 10–15 minutes. Using rubber gloves to protect your hands, rub the spice paste all over the cabbage wedges and between each leaf. Pull the outer leaf of each wedge tightly over the rest of the wedge, forming a tidy parcel. Pack the wedges into one or more sterilized glass or other non-reactive containers with tight-fitting lids until it comes to just under the top of the container. There is no need to pack it too tightly but you don’t want too much air to reach the surface of the vegetables. Cover the kimchi directly with a piece of cling film, then with a secure lid over the top. Using rubber gloves to protect your hands, rub the spice paste all over the cabbage wedges and between each leaf. Pull the outer leaf of each wedge tightly over the rest of the wedge, forming a tidy parcel. Pack the wedges into one or more sterilized glass or other non-reactive containers with tight-fitting lids until it comes to just under the top of the container. There is no need to pack it too tightly but you don’t want too much air to reach the surface of the vegetables. Cover the kimchi directly with a piece of cling film, then with a secure lid over the top. The kimchi can be eaten straight away, or you can leave it to ferment for a few days in a cool, dark place. Taste the kimchi – If it tastes spicy, sour and slightly cheesy with a good umami flavour, it can be transferred to the fridge to slow down the fermentation. Chop up the kimchi before serving. The kimchi can be eaten straight away, or you can leave it to ferment for a few days in a cool, dark place. Taste the kimchi – If it tastes spicy, sour and slightly cheesy with a good umami flavour, it can be transferred to the fridge to slow down the fermentation. Chop up the kimchi before serving."
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An average of 4.4 out of 5 stars from 5 ratings By Antony Worrall Thompson From Ready Steady Cook Shopping list Ingredients 1 tbsp olive oil2 cloves garlic, finely chopped½ cabbage, shredded½ tomato, diced½ pint vegetable stockhandful fresh parsley, chopped 1 tbsp olive oil 2 cloves garlic, finely chopped ½ cabbage, shredded ½ tomato, diced ½ pint vegetable stock handful fresh parsley, chopped How-to videos Method Heat the oil in a small pan and add the garlic, cabbage and tomato. Cook for 5-8 minutes or until soft. Add the stock and continue to cook for 8-10 minutes. Finish by adding the parsley to serve. Heat the oil in a small pan and add the garlic, cabbage and tomato. Heat the oil in a small pan and add the garlic, cabbage and tomato. Cook for 5-8 minutes or until soft. Add the stock and continue to cook for 8-10 minutes. Cook for 5-8 minutes or until soft. Add the stock and continue to cook for 8-10 minutes. Finish by adding the parsley to serve. Finish by adding the parsley to serve. How-to videos Knife skills: how to finely chop Learning to chop: the 'chiffonade' or shredding technique Related recipes Chipotle chicken burrito with curtido. By Rick Stein cabbage recipes (85) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_black_bean_87181_16x9.jpg Vegan courgette and sweetcorn fritters. By Saskia Sidey cabbage recipes (85) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_and_sweetcorn_08821_16x9.jpg Vegan okonomiyaki By Saskia Sidey cabbage recipes (85) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/okonomiyaki_26987_16x9.jpg | {
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"content": "An average of 4.4 out of 5 stars from 5 ratings By Antony Worrall Thompson From Ready Steady Cook Shopping list Ingredients 1 tbsp olive oil2 cloves garlic, finely chopped½ cabbage, shredded½ tomato, diced½ pint vegetable stockhandful fresh parsley, chopped 1 tbsp olive oil 2 cloves garlic, finely chopped ½ cabbage, shredded ½ tomato, diced ½ pint vegetable stock handful fresh parsley, chopped How-to videos Method Heat the oil in a small pan and add the garlic, cabbage and tomato. Cook for 5-8 minutes or until soft. Add the stock and continue to cook for 8-10 minutes. Finish by adding the parsley to serve. Heat the oil in a small pan and add the garlic, cabbage and tomato. Heat the oil in a small pan and add the garlic, cabbage and tomato. Cook for 5-8 minutes or until soft. Add the stock and continue to cook for 8-10 minutes. Cook for 5-8 minutes or until soft. Add the stock and continue to cook for 8-10 minutes. Finish by adding the parsley to serve. Finish by adding the parsley to serve. How-to videos Knife skills: how to finely chop Learning to chop: the 'chiffonade' or shredding technique Related recipes Chipotle chicken burrito with curtido. By Rick Stein cabbage recipes (85) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_and_black_bean_87181_16x9.jpg Vegan courgette and sweetcorn fritters. By Saskia Sidey cabbage recipes (85) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_and_sweetcorn_08821_16x9.jpg Vegan okonomiyaki By Saskia Sidey cabbage recipes (85) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/okonomiyaki_26987_16x9.jpg"
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} | 7f46152e70f735401e0d17c758852bc6f64e2f123f5f617dfc4a5a36654979f4 | Cabbage with mustard seeds recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cabbagewithmustardse_9992_16x9.jpg If you're looking for a healthy side dish for a curry night, try adding spice to the humble cabbage. 1 small Savoy cabbage, finely shredded2 tbsp groundnut or corn oil¼ tsp black mustard seedspinch fenugreek seeds12 fresh curry leaves1 dried red chilli, broken, seeds removed2 small onions, sliced2cm/¾in fresh ginger, finely shredded¾ tsp turmeric powderpinch chilli powder1 tomato, diced 1 small Savoy cabbage, finely shredded 2 tbsp groundnut or corn oil ¼ tsp black mustard seeds pinch fenugreek seeds 12 fresh curry leaves 1 dried red chilli, broken, seeds removed 2 small onions, sliced 2cm/¾in fresh ginger, finely shredded ¾ tsp turmeric powder pinch chilli powder 1 tomato, diced Method Heat the oil in a large frying pan. Toss in the fenugreek and mustard seeds, curry leaves and the chilli. Lower the heat immediately and add the onions and ginger.Cover the pan and soften the onions without browning for five minutes. Stir in the turmeric and chilli powder, then add the shredded cabbage and salt.Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite. Stir in the diced tomato and serve. Heat the oil in a large frying pan. Toss in the fenugreek and mustard seeds, curry leaves and the chilli. Lower the heat immediately and add the onions and ginger. Heat the oil in a large frying pan. Toss in the fenugreek and mustard seeds, curry leaves and the chilli. Lower the heat immediately and add the onions and ginger. Cover the pan and soften the onions without browning for five minutes. Stir in the turmeric and chilli powder, then add the shredded cabbage and salt. Cover the pan and soften the onions without browning for five minutes. Stir in the turmeric and chilli powder, then add the shredded cabbage and salt. Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite. Stir in the diced tomato and serve. Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite. Stir in the diced tomato and serve. | {
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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/cabbagewithmustardse_9992_16x9.jpg If you're looking for a healthy side dish for a curry night, try adding spice to the humble cabbage. 1 small Savoy cabbage, finely shredded2 tbsp groundnut or corn oil¼ tsp black mustard seedspinch fenugreek seeds12 fresh curry leaves1 dried red chilli, broken, seeds removed2 small onions, sliced2cm/¾in fresh ginger, finely shredded¾ tsp turmeric powderpinch chilli powder1 tomato, diced 1 small Savoy cabbage, finely shredded 2 tbsp groundnut or corn oil ¼ tsp black mustard seeds pinch fenugreek seeds 12 fresh curry leaves 1 dried red chilli, broken, seeds removed 2 small onions, sliced 2cm/¾in fresh ginger, finely shredded ¾ tsp turmeric powder pinch chilli powder 1 tomato, diced Method Heat the oil in a large frying pan. Toss in the fenugreek and mustard seeds, curry leaves and the chilli. Lower the heat immediately and add the onions and ginger.Cover the pan and soften the onions without browning for five minutes. Stir in the turmeric and chilli powder, then add the shredded cabbage and salt.Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite. Stir in the diced tomato and serve. Heat the oil in a large frying pan. Toss in the fenugreek and mustard seeds, curry leaves and the chilli. Lower the heat immediately and add the onions and ginger. Heat the oil in a large frying pan. Toss in the fenugreek and mustard seeds, curry leaves and the chilli. Lower the heat immediately and add the onions and ginger. Cover the pan and soften the onions without browning for five minutes. Stir in the turmeric and chilli powder, then add the shredded cabbage and salt. Cover the pan and soften the onions without browning for five minutes. Stir in the turmeric and chilli powder, then add the shredded cabbage and salt. Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite. Stir in the diced tomato and serve. Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but retains a bite. Stir in the diced tomato and serve."
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} | 2a27be5975f16e71680458dc050e73fdedb5ea6f41705015265fcf01688f0dd5 | Caipirinha recipe
An average of 2.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Brazil’s national drink is the perfect choice for a summer barbecue or party! Cachaça, a spirit made from sugarcane, combined with lime and sugar creates this refreshing thirst quencher. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 50ml/2fl oz cachaça15ml/1 tbsp freshly squeezed lime juice1 lime, cut into wedges2 handfuls ice 50ml/2fl oz cachaça 15ml/1 tbsp freshly squeezed lime juice 1 lime, cut into wedges 2 handfuls ice Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 1 tablespoon of the cooled sugar syrup into a cocktail shaker with the cachaça, lime juice and half of the lime wedges.Fill the cocktail shaker with ice and shake. Strain the drink into a glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the caipirinha with a lime wedge. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 1 tablespoon of the cooled sugar syrup into a cocktail shaker with the cachaça, lime juice and half of the lime wedges. Pour 1 tablespoon of the cooled sugar syrup into a cocktail shaker with the cachaça, lime juice and half of the lime wedges. Fill the cocktail shaker with ice and shake. Strain the drink into a glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the caipirinha with a lime wedge. Fill the cocktail shaker with ice and shake. Strain the drink into a glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the caipirinha with a lime wedge. Recipe tips Some limes may be more acidic than others, so taste the cocktail before pouring it over ice and add a touch more syrup if necessary. I also like a big pinch of salt in this drink; add just before shaking if desired. Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge. | {
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"content": "An average of 2.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Brazil’s national drink is the perfect choice for a summer barbecue or party! Cachaça, a spirit made from sugarcane, combined with lime and sugar creates this refreshing thirst quencher. 100g/3½oz caster sugar50ml/2fl oz water 100g/3½oz caster sugar 50ml/2fl oz water 50ml/2fl oz cachaça15ml/1 tbsp freshly squeezed lime juice1 lime, cut into wedges2 handfuls ice 50ml/2fl oz cachaça 15ml/1 tbsp freshly squeezed lime juice 1 lime, cut into wedges 2 handfuls ice Method For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool.Pour 1 tablespoon of the cooled sugar syrup into a cocktail shaker with the cachaça, lime juice and half of the lime wedges.Fill the cocktail shaker with ice and shake. Strain the drink into a glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the caipirinha with a lime wedge. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. For the sugar syrup, put the caster sugar in a small non-stick saucepan over a medium heat and pour in the water. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Once the sugar has dissolved and the liquid is clear, take the pan off the heat and leave to cool. Pour 1 tablespoon of the cooled sugar syrup into a cocktail shaker with the cachaça, lime juice and half of the lime wedges. Pour 1 tablespoon of the cooled sugar syrup into a cocktail shaker with the cachaça, lime juice and half of the lime wedges. Fill the cocktail shaker with ice and shake. Strain the drink into a glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the caipirinha with a lime wedge. Fill the cocktail shaker with ice and shake. Strain the drink into a glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Garnish the caipirinha with a lime wedge. Recipe tips Some limes may be more acidic than others, so taste the cocktail before pouring it over ice and add a touch more syrup if necessary. I also like a big pinch of salt in this drink; add just before shaking if desired. Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least 2 weeks in the fridge."
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Cacio e pepe with fritto misto and stuffed courgette flowers An average of 0.0 out of 5 stars from 0 ratings Enjoy an Italian extravaganza with a selection of fried antipasti alongside the classic pasta dish, cacio e pepe. 150g/5½oz bucatini pasta1 tbsp black peppercorns30g/1oz pecorino, grated 30g/1oz Parmesan, grated, plus extra to serve25g/1oz unsalted butter 150g/5½oz bucatini pasta 1 tbsp black peppercorns 30g/1oz pecorino, grated 30g/1oz Parmesan, grated, plus extra to serve 25g/1oz unsalted butter oil, for deep frying250g/9oz baby spinach100g/3½oz ricotta50g/1¾oz Parmesan, grated 4 courgette flowers 330ml bottle lager100g/3½oz ‘00’ flour, plus extra for dusting100g/3½oz cornflour1 tsp baking powderpinch salt oil, for deep frying 250g/9oz baby spinach 100g/3½oz ricotta 50g/1¾oz Parmesan, grated 4 courgette flowers 330ml bottle lager 100g/3½oz ‘00’ flour, plus extra for dusting 100g/3½oz cornflour 1 tsp baking powder pinch salt 1 fennel bulb, sliced8 raw king prawns, heads removed, shells removed, de-veined¼ butternut squash, peeled and thinly sliced into half moons1 red onion, thinly slicedlemon wedges, to serve 4 sage leaves, fried 1 fennel bulb, sliced 8 raw king prawns, heads removed, shells removed, de-veined ¼ butternut squash, peeled and thinly sliced into half moons 1 red onion, thinly sliced lemon wedges, to serve 4 sage leaves, fried 6 ripe san marzano tomatoes, left whole4 tbsp olive oil2 tbsp red wine vinegar6 garlic cloves salt and black pepper 6 ripe san marzano tomatoes, left whole 4 tbsp olive oil 2 tbsp red wine vinegar 6 garlic cloves salt and black pepper Method To make the cacio e pepe, cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, reserving some of the pasta water.Meanwhile, toast the peppercorns in a frying pan over a medium heat until fragrant. Tip into a pestle and mortar and grind well.Return the saucepan to a medium heat along with the cooked pasta, butter, cheese and black pepper and toss together. Add some of the pasta water to emulsify and stir again, then serve with more cheese. To make the courgette flowers, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Dry fry the spinach in a frying pan over a medium heat until wilted. Squeeze dry and chop well. Set aside to cool. Drain and hang the ricotta in a clean muslin over a colander, removing as much moisture as you can. Once drained, place in a bowl and mix with the Parmesan and the chopped spinach. Spoon the mixture into a piping bag then pipe some into each courgette flower. Set aside.Mix together the beer, both flours, baking powder and pinch of salt in a bowl. Dust the stuffed flowers first in a little flour and then dip into the batter. Deep-fry until golden. This takes around 2–3 minutes.To make the fritto misto, coat the fennel, prawns, squash and red onion in the remaining batter and deep-fry for 3–4 minutes until crisp. Drain on kitchen paper before serving. Serve with the lemon wedges.To make the tomato sauce, preheat the oven to 200C/180C Fan/Gas 6. Roast all the ingredients together on a baking tray until the tomatoes are blistered. Remove and use a food processor or stick blender to blend into a purée. Serve the tomato sauce with the flowers, on one plate. Pasta in a separate bowl and the fritto misto served separately with the fried sage leaves. To make the cacio e pepe, cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, reserving some of the pasta water. To make the cacio e pepe, cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, reserving some of the pasta water. Meanwhile, toast the peppercorns in a frying pan over a medium heat until fragrant. Tip into a pestle and mortar and grind well. Meanwhile, toast the peppercorns in a frying pan over a medium heat until fragrant. Tip into a pestle and mortar and grind well. Return the saucepan to a medium heat along with the cooked pasta, butter, cheese and black pepper and toss together. Add some of the pasta water to emulsify and stir again, then serve with more cheese. Return the saucepan to a medium heat along with the cooked pasta, butter, cheese and black pepper and toss together. Add some of the pasta water to emulsify and stir again, then serve with more cheese. To make the courgette flowers, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the courgette flowers, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dry fry the spinach in a frying pan over a medium heat until wilted. Squeeze dry and chop well. Set aside to cool. Dry fry the spinach in a frying pan over a medium heat until wilted. Squeeze dry and chop well. Set aside to cool. Drain and hang the ricotta in a clean muslin over a colander, removing as much moisture as you can. Once drained, place in a bowl and mix with the Parmesan and the chopped spinach. Spoon the mixture into a piping bag then pipe some into each courgette flower. Set aside. Drain and hang the ricotta in a clean muslin over a colander, removing as much moisture as you can. Once drained, place in a bowl and mix with the Parmesan and the chopped spinach. Spoon the mixture into a piping bag then pipe some into each courgette flower. Set aside. Mix together the beer, both flours, baking powder and pinch of salt in a bowl. Dust the stuffed flowers first in a little flour and then dip into the batter. Deep-fry until golden. This takes around 2–3 minutes. Mix together the beer, both flours, baking powder and pinch of salt in a bowl. Dust the stuffed flowers first in a little flour and then dip into the batter. Deep-fry until golden. This takes around 2–3 minutes. To make the fritto misto, coat the fennel, prawns, squash and red onion in the remaining batter and deep-fry for 3–4 minutes until crisp. Drain on kitchen paper before serving. Serve with the lemon wedges. To make the fritto misto, coat the fennel, prawns, squash and red onion in the remaining batter and deep-fry for 3–4 minutes until crisp. Drain on kitchen paper before serving. Serve with the lemon wedges. To make the tomato sauce, preheat the oven to 200C/180C Fan/Gas 6. Roast all the ingredients together on a baking tray until the tomatoes are blistered. Remove and use a food processor or stick blender to blend into a purée. To make the tomato sauce, preheat the oven to 200C/180C Fan/Gas 6. Roast all the ingredients together on a baking tray until the tomatoes are blistered. Remove and use a food processor or stick blender to blend into a purée. Serve the tomato sauce with the flowers, on one plate. Pasta in a separate bowl and the fritto misto served separately with the fried sage leaves. Serve the tomato sauce with the flowers, on one plate. Pasta in a separate bowl and the fritto misto served separately with the fried sage leaves. | {
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"title": "Cacio e pepe with fritto misto recipe",
"content": "Cacio e pepe with fritto misto and stuffed courgette flowers An average of 0.0 out of 5 stars from 0 ratings Enjoy an Italian extravaganza with a selection of fried antipasti alongside the classic pasta dish, cacio e pepe. 150g/5½oz bucatini pasta1 tbsp black peppercorns30g/1oz pecorino, grated 30g/1oz Parmesan, grated, plus extra to serve25g/1oz unsalted butter 150g/5½oz bucatini pasta 1 tbsp black peppercorns 30g/1oz pecorino, grated 30g/1oz Parmesan, grated, plus extra to serve 25g/1oz unsalted butter oil, for deep frying250g/9oz baby spinach100g/3½oz ricotta50g/1¾oz Parmesan, grated 4 courgette flowers 330ml bottle lager100g/3½oz ‘00’ flour, plus extra for dusting100g/3½oz cornflour1 tsp baking powderpinch salt oil, for deep frying 250g/9oz baby spinach 100g/3½oz ricotta 50g/1¾oz Parmesan, grated 4 courgette flowers 330ml bottle lager 100g/3½oz ‘00’ flour, plus extra for dusting 100g/3½oz cornflour 1 tsp baking powder pinch salt 1 fennel bulb, sliced8 raw king prawns, heads removed, shells removed, de-veined¼ butternut squash, peeled and thinly sliced into half moons1 red onion, thinly slicedlemon wedges, to serve 4 sage leaves, fried 1 fennel bulb, sliced 8 raw king prawns, heads removed, shells removed, de-veined ¼ butternut squash, peeled and thinly sliced into half moons 1 red onion, thinly sliced lemon wedges, to serve 4 sage leaves, fried 6 ripe san marzano tomatoes, left whole4 tbsp olive oil2 tbsp red wine vinegar6 garlic cloves salt and black pepper 6 ripe san marzano tomatoes, left whole 4 tbsp olive oil 2 tbsp red wine vinegar 6 garlic cloves salt and black pepper Method To make the cacio e pepe, cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, reserving some of the pasta water.Meanwhile, toast the peppercorns in a frying pan over a medium heat until fragrant. Tip into a pestle and mortar and grind well.Return the saucepan to a medium heat along with the cooked pasta, butter, cheese and black pepper and toss together. Add some of the pasta water to emulsify and stir again, then serve with more cheese. To make the courgette flowers, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Dry fry the spinach in a frying pan over a medium heat until wilted. Squeeze dry and chop well. Set aside to cool. Drain and hang the ricotta in a clean muslin over a colander, removing as much moisture as you can. Once drained, place in a bowl and mix with the Parmesan and the chopped spinach. Spoon the mixture into a piping bag then pipe some into each courgette flower. Set aside.Mix together the beer, both flours, baking powder and pinch of salt in a bowl. Dust the stuffed flowers first in a little flour and then dip into the batter. Deep-fry until golden. This takes around 2–3 minutes.To make the fritto misto, coat the fennel, prawns, squash and red onion in the remaining batter and deep-fry for 3–4 minutes until crisp. Drain on kitchen paper before serving. Serve with the lemon wedges.To make the tomato sauce, preheat the oven to 200C/180C Fan/Gas 6. Roast all the ingredients together on a baking tray until the tomatoes are blistered. Remove and use a food processor or stick blender to blend into a purée. Serve the tomato sauce with the flowers, on one plate. Pasta in a separate bowl and the fritto misto served separately with the fried sage leaves. To make the cacio e pepe, cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, reserving some of the pasta water. To make the cacio e pepe, cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente. Drain, reserving some of the pasta water. Meanwhile, toast the peppercorns in a frying pan over a medium heat until fragrant. Tip into a pestle and mortar and grind well. Meanwhile, toast the peppercorns in a frying pan over a medium heat until fragrant. Tip into a pestle and mortar and grind well. Return the saucepan to a medium heat along with the cooked pasta, butter, cheese and black pepper and toss together. Add some of the pasta water to emulsify and stir again, then serve with more cheese. Return the saucepan to a medium heat along with the cooked pasta, butter, cheese and black pepper and toss together. Add some of the pasta water to emulsify and stir again, then serve with more cheese. To make the courgette flowers, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the courgette flowers, preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dry fry the spinach in a frying pan over a medium heat until wilted. Squeeze dry and chop well. Set aside to cool. Dry fry the spinach in a frying pan over a medium heat until wilted. Squeeze dry and chop well. Set aside to cool. Drain and hang the ricotta in a clean muslin over a colander, removing as much moisture as you can. Once drained, place in a bowl and mix with the Parmesan and the chopped spinach. Spoon the mixture into a piping bag then pipe some into each courgette flower. Set aside. Drain and hang the ricotta in a clean muslin over a colander, removing as much moisture as you can. Once drained, place in a bowl and mix with the Parmesan and the chopped spinach. Spoon the mixture into a piping bag then pipe some into each courgette flower. Set aside. Mix together the beer, both flours, baking powder and pinch of salt in a bowl. Dust the stuffed flowers first in a little flour and then dip into the batter. Deep-fry until golden. This takes around 2–3 minutes. Mix together the beer, both flours, baking powder and pinch of salt in a bowl. Dust the stuffed flowers first in a little flour and then dip into the batter. Deep-fry until golden. This takes around 2–3 minutes. To make the fritto misto, coat the fennel, prawns, squash and red onion in the remaining batter and deep-fry for 3–4 minutes until crisp. Drain on kitchen paper before serving. Serve with the lemon wedges. To make the fritto misto, coat the fennel, prawns, squash and red onion in the remaining batter and deep-fry for 3–4 minutes until crisp. Drain on kitchen paper before serving. Serve with the lemon wedges. To make the tomato sauce, preheat the oven to 200C/180C Fan/Gas 6. Roast all the ingredients together on a baking tray until the tomatoes are blistered. Remove and use a food processor or stick blender to blend into a purée. To make the tomato sauce, preheat the oven to 200C/180C Fan/Gas 6. Roast all the ingredients together on a baking tray until the tomatoes are blistered. Remove and use a food processor or stick blender to blend into a purée. Serve the tomato sauce with the flowers, on one plate. Pasta in a separate bowl and the fritto misto served separately with the fried sage leaves. Serve the tomato sauce with the flowers, on one plate. Pasta in a separate bowl and the fritto misto served separately with the fried sage leaves."
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} | c2db6e4cac7e08f7273622a4698e8d5e2daf8e71fd55dd3592e6d3a44496af51 | Cajun BBQ burgers with rosemary and garlic wedges recipe
To make the burgers, put the beef mince, onion, stout, thyme, breadcrumbs, salt and pepper in a large bowl and use your hands to mix together well. Divide the mixture into six and shape into patties. Put them in the freezer for at least 30 minutes to firm up. Alternatively, chill for an hour or until ready to cook. To make the Cajun spice mix, mix all the ingredients together. Set aside.To make the BBQ sauce, heat the olive oil in a large saucepan over a medium heat and fry the onion and garlic for 6–8 minutes until soft. Add the tomatoes and break them up using a wooden spoon. Add 1 tablespoon of the Cajun spice mix and cook for a minute or two, then add the tomato purée, balsamic vinegar and 4 tablespoons of brown sugar. Bring to the boil, then reduce the heat and simmer for 25 minutes until thickened. Taste and check the seasoning, adding up to 2 tablespoons more brown sugar if needed. Set aside to cool. To make the wedges, preheat the oven to 210C/190C Fan/Gas 6½. Soak the potatoes in cold water for 10 minutes, then drain. Bring a large pan of water to the boil, add the wedges and boil for 5–6 minutes, drain and pat dry. Transfer to a large bowl and add 5 tablespoons of the olive oil, the rosemary and garlic. Season with salt and pepper and stir to coat the wedges.Heat the remaining olive oil in a baking tray. Once hot, carefully tip the potato wedges onto the tray and cook for 40–45 minutes, turning frequently, until golden brown and crisp.Reduce the oven temperature to 190C/170C Fan/Gas 5.To cook the burgers, heat a large griddle pan drizzled with oil until smoking hot. Sear the burgers for 2 minutes on each side. Transfer to a baking tray and brush a teaspoon or so of the BBQ sauce on each. Cook in the oven for 6–8 minutes, adding a cheese slice to each burger for the last couple of minutes of cooking.To serve, spread mayonnaise on both halves of the buns. Arrange lettuce leaves on the bottom halves and top with the burgers. Add the tomato and red onion slices. Cut each bacon rasher in half and arrange on top. Add a dollop of the BBQ sauce and the top halves of the buns. Serve with the rosemary and garlic wedges. To make the burgers, put the beef mince, onion, stout, thyme, breadcrumbs, salt and pepper in a large bowl and use your hands to mix together well. Divide the mixture into six and shape into patties. Put them in the freezer for at least 30 minutes to firm up. Alternatively, chill for an hour or until ready to cook. To make the burgers, put the beef mince, onion, stout, thyme, breadcrumbs, salt and pepper in a large bowl and use your hands to mix together well. Divide the mixture into six and shape into patties. Put them in the freezer for at least 30 minutes to firm up. Alternatively, chill for an hour or until ready to cook. To make the Cajun spice mix, mix all the ingredients together. Set aside. To make the Cajun spice mix, mix all the ingredients together. Set aside. To make the BBQ sauce, heat the olive oil in a large saucepan over a medium heat and fry the onion and garlic for 6–8 minutes until soft. Add the tomatoes and break them up using a wooden spoon. Add 1 tablespoon of the Cajun spice mix and cook for a minute or two, then add the tomato purée, balsamic vinegar and 4 tablespoons of brown sugar. Bring to the boil, then reduce the heat and simmer for 25 minutes until thickened. Taste and check the seasoning, adding up to 2 tablespoons more brown sugar if needed. Set aside to cool. To make the BBQ sauce, heat the olive oil in a large saucepan over a medium heat and fry the onion and garlic for 6–8 minutes until soft. Add the tomatoes and break them up using a wooden spoon. Add 1 tablespoon of the Cajun spice mix and cook for a minute or two, then add the tomato purée, balsamic vinegar and 4 tablespoons of brown sugar. Bring to the boil, then reduce the heat and simmer for 25 minutes until thickened. Taste and check the seasoning, adding up to 2 tablespoons more brown sugar if needed. Set aside to cool. To make the wedges, preheat the oven to 210C/190C Fan/Gas 6½. Soak the potatoes in cold water for 10 minutes, then drain. Bring a large pan of water to the boil, add the wedges and boil for 5–6 minutes, drain and pat dry. Transfer to a large bowl and add 5 tablespoons of the olive oil, the rosemary and garlic. Season with salt and pepper and stir to coat the wedges. To make the wedges, preheat the oven to 210C/190C Fan/Gas 6½. Soak the potatoes in cold water for 10 minutes, then drain. Bring a large pan of water to the boil, add the wedges and boil for 5–6 minutes, drain and pat dry. Transfer to a large bowl and add 5 tablespoons of the olive oil, the rosemary and garlic. Season with salt and pepper and stir to coat the wedges. Heat the remaining olive oil in a baking tray. Once hot, carefully tip the potato wedges onto the tray and cook for 40–45 minutes, turning frequently, until golden brown and crisp. Heat the remaining olive oil in a baking tray. Once hot, carefully tip the potato wedges onto the tray and cook for 40–45 minutes, turning frequently, until golden brown and crisp. Reduce the oven temperature to 190C/170C Fan/Gas 5. Reduce the oven temperature to 190C/170C Fan/Gas 5. To cook the burgers, heat a large griddle pan drizzled with oil until smoking hot. Sear the burgers for 2 minutes on each side. Transfer to a baking tray and brush a teaspoon or so of the BBQ sauce on each. Cook in the oven for 6–8 minutes, adding a cheese slice to each burger for the last couple of minutes of cooking. To cook the burgers, heat a large griddle pan drizzled with oil until smoking hot. Sear the burgers for 2 minutes on each side. Transfer to a baking tray and brush a teaspoon or so of the BBQ sauce on each. Cook in the oven for 6–8 minutes, adding a cheese slice to each burger for the last couple of minutes of cooking. To serve, spread mayonnaise on both halves of the buns. Arrange lettuce leaves on the bottom halves and top with the burgers. Add the tomato and red onion slices. Cut each bacon rasher in half and arrange on top. Add a dollop of the BBQ sauce and the top halves of the buns. Serve with the rosemary and garlic wedges. To serve, spread mayonnaise on both halves of the buns. Arrange lettuce leaves on the bottom halves and top with the burgers. Add the tomato and red onion slices. Cut each bacon rasher in half and arrange on top. Add a dollop of the BBQ sauce and the top halves of the buns. Serve with the rosemary and garlic wedges. | {
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"title": "Cajun BBQ burgers with rosemary and garlic wedges recipe",
"content": "To make the burgers, put the beef mince, onion, stout, thyme, breadcrumbs, salt and pepper in a large bowl and use your hands to mix together well. Divide the mixture into six and shape into patties. Put them in the freezer for at least 30 minutes to firm up. Alternatively, chill for an hour or until ready to cook. To make the Cajun spice mix, mix all the ingredients together. Set aside.To make the BBQ sauce, heat the olive oil in a large saucepan over a medium heat and fry the onion and garlic for 6–8 minutes until soft. Add the tomatoes and break them up using a wooden spoon. Add 1 tablespoon of the Cajun spice mix and cook for a minute or two, then add the tomato purée, balsamic vinegar and 4 tablespoons of brown sugar. Bring to the boil, then reduce the heat and simmer for 25 minutes until thickened. Taste and check the seasoning, adding up to 2 tablespoons more brown sugar if needed. Set aside to cool. To make the wedges, preheat the oven to 210C/190C Fan/Gas 6½. Soak the potatoes in cold water for 10 minutes, then drain. Bring a large pan of water to the boil, add the wedges and boil for 5–6 minutes, drain and pat dry. Transfer to a large bowl and add 5 tablespoons of the olive oil, the rosemary and garlic. Season with salt and pepper and stir to coat the wedges.Heat the remaining olive oil in a baking tray. Once hot, carefully tip the potato wedges onto the tray and cook for 40–45 minutes, turning frequently, until golden brown and crisp.Reduce the oven temperature to 190C/170C Fan/Gas 5.To cook the burgers, heat a large griddle pan drizzled with oil until smoking hot. Sear the burgers for 2 minutes on each side. Transfer to a baking tray and brush a teaspoon or so of the BBQ sauce on each. Cook in the oven for 6–8 minutes, adding a cheese slice to each burger for the last couple of minutes of cooking.To serve, spread mayonnaise on both halves of the buns. Arrange lettuce leaves on the bottom halves and top with the burgers. Add the tomato and red onion slices. Cut each bacon rasher in half and arrange on top. Add a dollop of the BBQ sauce and the top halves of the buns. Serve with the rosemary and garlic wedges. To make the burgers, put the beef mince, onion, stout, thyme, breadcrumbs, salt and pepper in a large bowl and use your hands to mix together well. Divide the mixture into six and shape into patties. Put them in the freezer for at least 30 minutes to firm up. Alternatively, chill for an hour or until ready to cook. To make the burgers, put the beef mince, onion, stout, thyme, breadcrumbs, salt and pepper in a large bowl and use your hands to mix together well. Divide the mixture into six and shape into patties. Put them in the freezer for at least 30 minutes to firm up. Alternatively, chill for an hour or until ready to cook. To make the Cajun spice mix, mix all the ingredients together. Set aside. To make the Cajun spice mix, mix all the ingredients together. Set aside. To make the BBQ sauce, heat the olive oil in a large saucepan over a medium heat and fry the onion and garlic for 6–8 minutes until soft. Add the tomatoes and break them up using a wooden spoon. Add 1 tablespoon of the Cajun spice mix and cook for a minute or two, then add the tomato purée, balsamic vinegar and 4 tablespoons of brown sugar. Bring to the boil, then reduce the heat and simmer for 25 minutes until thickened. Taste and check the seasoning, adding up to 2 tablespoons more brown sugar if needed. Set aside to cool. To make the BBQ sauce, heat the olive oil in a large saucepan over a medium heat and fry the onion and garlic for 6–8 minutes until soft. Add the tomatoes and break them up using a wooden spoon. Add 1 tablespoon of the Cajun spice mix and cook for a minute or two, then add the tomato purée, balsamic vinegar and 4 tablespoons of brown sugar. Bring to the boil, then reduce the heat and simmer for 25 minutes until thickened. Taste and check the seasoning, adding up to 2 tablespoons more brown sugar if needed. Set aside to cool. To make the wedges, preheat the oven to 210C/190C Fan/Gas 6½. Soak the potatoes in cold water for 10 minutes, then drain. Bring a large pan of water to the boil, add the wedges and boil for 5–6 minutes, drain and pat dry. Transfer to a large bowl and add 5 tablespoons of the olive oil, the rosemary and garlic. Season with salt and pepper and stir to coat the wedges. To make the wedges, preheat the oven to 210C/190C Fan/Gas 6½. Soak the potatoes in cold water for 10 minutes, then drain. Bring a large pan of water to the boil, add the wedges and boil for 5–6 minutes, drain and pat dry. Transfer to a large bowl and add 5 tablespoons of the olive oil, the rosemary and garlic. Season with salt and pepper and stir to coat the wedges. Heat the remaining olive oil in a baking tray. Once hot, carefully tip the potato wedges onto the tray and cook for 40–45 minutes, turning frequently, until golden brown and crisp. Heat the remaining olive oil in a baking tray. Once hot, carefully tip the potato wedges onto the tray and cook for 40–45 minutes, turning frequently, until golden brown and crisp. Reduce the oven temperature to 190C/170C Fan/Gas 5. Reduce the oven temperature to 190C/170C Fan/Gas 5. To cook the burgers, heat a large griddle pan drizzled with oil until smoking hot. Sear the burgers for 2 minutes on each side. Transfer to a baking tray and brush a teaspoon or so of the BBQ sauce on each. Cook in the oven for 6–8 minutes, adding a cheese slice to each burger for the last couple of minutes of cooking. To cook the burgers, heat a large griddle pan drizzled with oil until smoking hot. Sear the burgers for 2 minutes on each side. Transfer to a baking tray and brush a teaspoon or so of the BBQ sauce on each. Cook in the oven for 6–8 minutes, adding a cheese slice to each burger for the last couple of minutes of cooking. To serve, spread mayonnaise on both halves of the buns. Arrange lettuce leaves on the bottom halves and top with the burgers. Add the tomato and red onion slices. Cut each bacon rasher in half and arrange on top. Add a dollop of the BBQ sauce and the top halves of the buns. Serve with the rosemary and garlic wedges. To serve, spread mayonnaise on both halves of the buns. Arrange lettuce leaves on the bottom halves and top with the burgers. Add the tomato and red onion slices. Cut each bacon rasher in half and arrange on top. Add a dollop of the BBQ sauce and the top halves of the buns. Serve with the rosemary and garlic wedges."
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} | 404aa494a5b1527dabd601cf7b5ae7bb6b7e15f34c9b75f3a7676d2c37e2b84c | Cajun hash Benedict recipe
An average of 5.0 out of 5 stars from 4 ratings Shivi Ramoutar's Cajun hash benedict is made with sweet potatoes cooked with onions, jalapeños, garlic, chorizo, and spinach, topped with a tasty hollandaise made with soured cream and Cajun seasoning. 4 free-range egg yolks5 tbsp soured cream4 tbsp butter½ lemon, juice only, plus extra to taste1 tsp Cajun seasoningsalt and pepper, to taste 4 free-range egg yolks 5 tbsp soured cream 4 tbsp butter ½ lemon, juice only, plus extra to taste 1 tsp Cajun seasoning salt and pepper, to taste 2 large, sweet potatoes, unpeeled, halved1 large onion2 heaped tbsp butter, plus extra if needed4 heaped tbsp jalapeño peppers from a jar, drained3 garlic cloves, crushed1 heaped tbsp Cajun seasoning120g/4oz packet diced chorizo (or ½ dry-cured chorizo ring, skin peeled off and crumbled)1 large handful spinach 2 large, sweet potatoes, unpeeled, halved 1 large onion 2 heaped tbsp butter, plus extra if needed 4 heaped tbsp jalapeño peppers from a jar, drained 3 garlic cloves, crushed 1 heaped tbsp Cajun seasoning 120g/4oz packet diced chorizo (or ½ dry-cured chorizo ring, skin peeled off and crumbled) 1 large handful spinach Method To make the hollandaise, put the egg yolks, soured cream, butter and lemon juice into a saucepan set over a low heat and whisk continuously until thick and rich.Season to taste with salt and pepper, adding more lemon juice if you fancy. Stir in the Cajun seasoning. Keep warm until ready to serve.To make the Cajun hash benedict, pulse the sweet potatoes in a food processor until roughly chopped (or alternatively use a box grater). Clean out the food processor and then peel the onion and blitz it in the processor until roughly chopped. Set aside.Heat a pan of boiling water and then parboil the sweet potatoes for 5 minutes, then drain and leave to steam dry.Melt the butter in a large frying pan over a medium heat. When the butter starts to foam and darken, add the onion, and soften for 5 minutes, then add the jalapeños, garlic, Cajun seasoning, and chorizo and cook for another 5 minutes, stirring often.Add the sweet potato and stir to combine, then cook for 10–15 minutes, or until cooked through, squashing with a fish slice to allow a golden crust to build up a little before flipping over and repeating. Add a little more butter if the pan is a bit dry.Add the spinach to the hash and cook for another 5 minutes, stirring occasionally.Season to taste, then serve with the hollandaise. To make the hollandaise, put the egg yolks, soured cream, butter and lemon juice into a saucepan set over a low heat and whisk continuously until thick and rich. To make the hollandaise, put the egg yolks, soured cream, butter and lemon juice into a saucepan set over a low heat and whisk continuously until thick and rich. Season to taste with salt and pepper, adding more lemon juice if you fancy. Stir in the Cajun seasoning. Keep warm until ready to serve. Season to taste with salt and pepper, adding more lemon juice if you fancy. Stir in the Cajun seasoning. Keep warm until ready to serve. To make the Cajun hash benedict, pulse the sweet potatoes in a food processor until roughly chopped (or alternatively use a box grater). Clean out the food processor and then peel the onion and blitz it in the processor until roughly chopped. Set aside. To make the Cajun hash benedict, pulse the sweet potatoes in a food processor until roughly chopped (or alternatively use a box grater). Clean out the food processor and then peel the onion and blitz it in the processor until roughly chopped. Set aside. Heat a pan of boiling water and then parboil the sweet potatoes for 5 minutes, then drain and leave to steam dry. Heat a pan of boiling water and then parboil the sweet potatoes for 5 minutes, then drain and leave to steam dry. Melt the butter in a large frying pan over a medium heat. When the butter starts to foam and darken, add the onion, and soften for 5 minutes, then add the jalapeños, garlic, Cajun seasoning, and chorizo and cook for another 5 minutes, stirring often. Melt the butter in a large frying pan over a medium heat. When the butter starts to foam and darken, add the onion, and soften for 5 minutes, then add the jalapeños, garlic, Cajun seasoning, and chorizo and cook for another 5 minutes, stirring often. Add the sweet potato and stir to combine, then cook for 10–15 minutes, or until cooked through, squashing with a fish slice to allow a golden crust to build up a little before flipping over and repeating. Add a little more butter if the pan is a bit dry. Add the sweet potato and stir to combine, then cook for 10–15 minutes, or until cooked through, squashing with a fish slice to allow a golden crust to build up a little before flipping over and repeating. Add a little more butter if the pan is a bit dry. Add the spinach to the hash and cook for another 5 minutes, stirring occasionally. Add the spinach to the hash and cook for another 5 minutes, stirring occasionally. Season to taste, then serve with the hollandaise. Season to taste, then serve with the hollandaise. | {
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"title": "Cajun hash Benedict recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Shivi Ramoutar's Cajun hash benedict is made with sweet potatoes cooked with onions, jalapeños, garlic, chorizo, and spinach, topped with a tasty hollandaise made with soured cream and Cajun seasoning. 4 free-range egg yolks5 tbsp soured cream4 tbsp butter½ lemon, juice only, plus extra to taste1 tsp Cajun seasoningsalt and pepper, to taste 4 free-range egg yolks 5 tbsp soured cream 4 tbsp butter ½ lemon, juice only, plus extra to taste 1 tsp Cajun seasoning salt and pepper, to taste 2 large, sweet potatoes, unpeeled, halved1 large onion2 heaped tbsp butter, plus extra if needed4 heaped tbsp jalapeño peppers from a jar, drained3 garlic cloves, crushed1 heaped tbsp Cajun seasoning120g/4oz packet diced chorizo (or ½ dry-cured chorizo ring, skin peeled off and crumbled)1 large handful spinach 2 large, sweet potatoes, unpeeled, halved 1 large onion 2 heaped tbsp butter, plus extra if needed 4 heaped tbsp jalapeño peppers from a jar, drained 3 garlic cloves, crushed 1 heaped tbsp Cajun seasoning 120g/4oz packet diced chorizo (or ½ dry-cured chorizo ring, skin peeled off and crumbled) 1 large handful spinach Method To make the hollandaise, put the egg yolks, soured cream, butter and lemon juice into a saucepan set over a low heat and whisk continuously until thick and rich.Season to taste with salt and pepper, adding more lemon juice if you fancy. Stir in the Cajun seasoning. Keep warm until ready to serve.To make the Cajun hash benedict, pulse the sweet potatoes in a food processor until roughly chopped (or alternatively use a box grater). Clean out the food processor and then peel the onion and blitz it in the processor until roughly chopped. Set aside.Heat a pan of boiling water and then parboil the sweet potatoes for 5 minutes, then drain and leave to steam dry.Melt the butter in a large frying pan over a medium heat. When the butter starts to foam and darken, add the onion, and soften for 5 minutes, then add the jalapeños, garlic, Cajun seasoning, and chorizo and cook for another 5 minutes, stirring often.Add the sweet potato and stir to combine, then cook for 10–15 minutes, or until cooked through, squashing with a fish slice to allow a golden crust to build up a little before flipping over and repeating. Add a little more butter if the pan is a bit dry.Add the spinach to the hash and cook for another 5 minutes, stirring occasionally.Season to taste, then serve with the hollandaise. To make the hollandaise, put the egg yolks, soured cream, butter and lemon juice into a saucepan set over a low heat and whisk continuously until thick and rich. To make the hollandaise, put the egg yolks, soured cream, butter and lemon juice into a saucepan set over a low heat and whisk continuously until thick and rich. Season to taste with salt and pepper, adding more lemon juice if you fancy. Stir in the Cajun seasoning. Keep warm until ready to serve. Season to taste with salt and pepper, adding more lemon juice if you fancy. Stir in the Cajun seasoning. Keep warm until ready to serve. To make the Cajun hash benedict, pulse the sweet potatoes in a food processor until roughly chopped (or alternatively use a box grater). Clean out the food processor and then peel the onion and blitz it in the processor until roughly chopped. Set aside. To make the Cajun hash benedict, pulse the sweet potatoes in a food processor until roughly chopped (or alternatively use a box grater). Clean out the food processor and then peel the onion and blitz it in the processor until roughly chopped. Set aside. Heat a pan of boiling water and then parboil the sweet potatoes for 5 minutes, then drain and leave to steam dry. Heat a pan of boiling water and then parboil the sweet potatoes for 5 minutes, then drain and leave to steam dry. Melt the butter in a large frying pan over a medium heat. When the butter starts to foam and darken, add the onion, and soften for 5 minutes, then add the jalapeños, garlic, Cajun seasoning, and chorizo and cook for another 5 minutes, stirring often. Melt the butter in a large frying pan over a medium heat. When the butter starts to foam and darken, add the onion, and soften for 5 minutes, then add the jalapeños, garlic, Cajun seasoning, and chorizo and cook for another 5 minutes, stirring often. Add the sweet potato and stir to combine, then cook for 10–15 minutes, or until cooked through, squashing with a fish slice to allow a golden crust to build up a little before flipping over and repeating. Add a little more butter if the pan is a bit dry. Add the sweet potato and stir to combine, then cook for 10–15 minutes, or until cooked through, squashing with a fish slice to allow a golden crust to build up a little before flipping over and repeating. Add a little more butter if the pan is a bit dry. Add the spinach to the hash and cook for another 5 minutes, stirring occasionally. Add the spinach to the hash and cook for another 5 minutes, stirring occasionally. Season to taste, then serve with the hollandaise. Season to taste, then serve with the hollandaise."
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} | 361ee8c886196b5ac3cbca858154bfaf94aadfe775fbe3a1bece632dff4d2451 | Cajun sea bass with herb dressing and chilli rice recipe
An average of 4.8 out of 5 stars from 4 ratings 150g/5oz basmati rice1 tbsp vegetable oil1 fresh red chilli, finely chopped2 tbsp chopped fresh parsley1 tbsp soy sauce 150g/5oz basmati rice 1 tbsp vegetable oil 1 fresh red chilli, finely chopped 2 tbsp chopped fresh parsley 1 tbsp soy sauce 1 sea bass fillet1 tbsp olive oil¼ tsp cayenne pepper1 tbsp soy sauce 1 sea bass fillet 1 tbsp olive oil ¼ tsp cayenne pepper 1 tbsp soy sauce 1 tbsp finely chopped fresh chives1 tbsp finely chopped fresh basil3 tbsp olive oil 1 tbsp finely chopped fresh chives 1 tbsp finely chopped fresh basil 3 tbsp olive oil Method Preheat the oven to 190C/375F/Gas 5.For the chilli rice, cook the rice in boiling salted water, according to packet instructions. Drain. Heat the oil in a frying pan, add the chilli and cook for one minute. Add the rice, parsley and soy sauce and cook for a further minute, then remove from the heat and set aside. For the sea bass, place the fillet onto a non-stick baking sheet. Drizzle over the olive oil and season with the cayenne pepper and soy sauce. Place in the oven to bake for 7-8 minutes, or until the fish is completely cooked though. For the dressing, mix the herbs and oil together in a small bowl.To serve, spoon the chilli rice onto a plate. Place the sea bass on top and drizzle over the dressing. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. For the chilli rice, cook the rice in boiling salted water, according to packet instructions. Drain. For the chilli rice, cook the rice in boiling salted water, according to packet instructions. Drain. Heat the oil in a frying pan, add the chilli and cook for one minute. Add the rice, parsley and soy sauce and cook for a further minute, then remove from the heat and set aside. Heat the oil in a frying pan, add the chilli and cook for one minute. Add the rice, parsley and soy sauce and cook for a further minute, then remove from the heat and set aside. For the sea bass, place the fillet onto a non-stick baking sheet. Drizzle over the olive oil and season with the cayenne pepper and soy sauce. Place in the oven to bake for 7-8 minutes, or until the fish is completely cooked though. For the sea bass, place the fillet onto a non-stick baking sheet. Drizzle over the olive oil and season with the cayenne pepper and soy sauce. Place in the oven to bake for 7-8 minutes, or until the fish is completely cooked though. For the dressing, mix the herbs and oil together in a small bowl. For the dressing, mix the herbs and oil together in a small bowl. To serve, spoon the chilli rice onto a plate. Place the sea bass on top and drizzle over the dressing. To serve, spoon the chilli rice onto a plate. Place the sea bass on top and drizzle over the dressing. | {
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"title": "Cajun sea bass with herb dressing and chilli rice recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings 150g/5oz basmati rice1 tbsp vegetable oil1 fresh red chilli, finely chopped2 tbsp chopped fresh parsley1 tbsp soy sauce 150g/5oz basmati rice 1 tbsp vegetable oil 1 fresh red chilli, finely chopped 2 tbsp chopped fresh parsley 1 tbsp soy sauce 1 sea bass fillet1 tbsp olive oil¼ tsp cayenne pepper1 tbsp soy sauce 1 sea bass fillet 1 tbsp olive oil ¼ tsp cayenne pepper 1 tbsp soy sauce 1 tbsp finely chopped fresh chives1 tbsp finely chopped fresh basil3 tbsp olive oil 1 tbsp finely chopped fresh chives 1 tbsp finely chopped fresh basil 3 tbsp olive oil Method Preheat the oven to 190C/375F/Gas 5.For the chilli rice, cook the rice in boiling salted water, according to packet instructions. Drain. Heat the oil in a frying pan, add the chilli and cook for one minute. Add the rice, parsley and soy sauce and cook for a further minute, then remove from the heat and set aside. For the sea bass, place the fillet onto a non-stick baking sheet. Drizzle over the olive oil and season with the cayenne pepper and soy sauce. Place in the oven to bake for 7-8 minutes, or until the fish is completely cooked though. For the dressing, mix the herbs and oil together in a small bowl.To serve, spoon the chilli rice onto a plate. Place the sea bass on top and drizzle over the dressing. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. For the chilli rice, cook the rice in boiling salted water, according to packet instructions. Drain. For the chilli rice, cook the rice in boiling salted water, according to packet instructions. Drain. Heat the oil in a frying pan, add the chilli and cook for one minute. Add the rice, parsley and soy sauce and cook for a further minute, then remove from the heat and set aside. Heat the oil in a frying pan, add the chilli and cook for one minute. Add the rice, parsley and soy sauce and cook for a further minute, then remove from the heat and set aside. For the sea bass, place the fillet onto a non-stick baking sheet. Drizzle over the olive oil and season with the cayenne pepper and soy sauce. Place in the oven to bake for 7-8 minutes, or until the fish is completely cooked though. For the sea bass, place the fillet onto a non-stick baking sheet. Drizzle over the olive oil and season with the cayenne pepper and soy sauce. Place in the oven to bake for 7-8 minutes, or until the fish is completely cooked though. For the dressing, mix the herbs and oil together in a small bowl. For the dressing, mix the herbs and oil together in a small bowl. To serve, spoon the chilli rice onto a plate. Place the sea bass on top and drizzle over the dressing. To serve, spoon the chilli rice onto a plate. Place the sea bass on top and drizzle over the dressing."
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} | 8d4e07adbae83b868db080c136a3c1941b2459dbd0ff8aca6aab3316e31aac1b | Cajun-spiced salmon with red pepper sauce recipe
An average of 4.3 out of 5 stars from 4 ratings ¼ tsp ground ginger½ tsp ground allspice¼ tsp paprika100g/3½oz fillet salmon, skin ondash olive oil ¼ tsp ground ginger ½ tsp ground allspice ¼ tsp paprika 100g/3½oz fillet salmon, skin on dash olive oil 25g/1oz butter, melted½ red pepper, chopped2 tbsp white wine75ml/2½fl oz vegetable stock30ml/1fl oz double cream 25g/1oz butter, melted ½ red pepper, chopped 2 tbsp white wine 75ml/2½fl oz vegetable stock 30ml/1fl oz double cream Method To make the Cajun-spiced salmon, mix the spices in a bowl and then roll the salmon fillet in the spices. Heat the olive oil in a frying pan over a medium heat. Add the salmon and fry skin-side down for 2-3 minutes until browned. Turn over and cook for 1-2 minutes on the other side, until browned and cooked through.To make the red pepper sauce, melt the butter in a saucepan, add the red pepper and fry for three minutes. Add the the wine and stock and cook over a high heat for three minutes until the liquid has reduced by half. Add the cream and pour into a blender. Blend until smooth.To serve, place the salmon onto a plate and pour over the red pepper sauce. To make the Cajun-spiced salmon, mix the spices in a bowl and then roll the salmon fillet in the spices. To make the Cajun-spiced salmon, mix the spices in a bowl and then roll the salmon fillet in the spices. Heat the olive oil in a frying pan over a medium heat. Add the salmon and fry skin-side down for 2-3 minutes until browned. Turn over and cook for 1-2 minutes on the other side, until browned and cooked through. Heat the olive oil in a frying pan over a medium heat. Add the salmon and fry skin-side down for 2-3 minutes until browned. Turn over and cook for 1-2 minutes on the other side, until browned and cooked through. To make the red pepper sauce, melt the butter in a saucepan, add the red pepper and fry for three minutes. To make the red pepper sauce, melt the butter in a saucepan, add the red pepper and fry for three minutes. Add the the wine and stock and cook over a high heat for three minutes until the liquid has reduced by half. Add the cream and pour into a blender. Blend until smooth. Add the the wine and stock and cook over a high heat for three minutes until the liquid has reduced by half. Add the cream and pour into a blender. Blend until smooth. To serve, place the salmon onto a plate and pour over the red pepper sauce. To serve, place the salmon onto a plate and pour over the red pepper sauce. | {
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"title": "Cajun-spiced salmon with red pepper sauce recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings ¼ tsp ground ginger½ tsp ground allspice¼ tsp paprika100g/3½oz fillet salmon, skin ondash olive oil ¼ tsp ground ginger ½ tsp ground allspice ¼ tsp paprika 100g/3½oz fillet salmon, skin on dash olive oil 25g/1oz butter, melted½ red pepper, chopped2 tbsp white wine75ml/2½fl oz vegetable stock30ml/1fl oz double cream 25g/1oz butter, melted ½ red pepper, chopped 2 tbsp white wine 75ml/2½fl oz vegetable stock 30ml/1fl oz double cream Method To make the Cajun-spiced salmon, mix the spices in a bowl and then roll the salmon fillet in the spices. Heat the olive oil in a frying pan over a medium heat. Add the salmon and fry skin-side down for 2-3 minutes until browned. Turn over and cook for 1-2 minutes on the other side, until browned and cooked through.To make the red pepper sauce, melt the butter in a saucepan, add the red pepper and fry for three minutes. Add the the wine and stock and cook over a high heat for three minutes until the liquid has reduced by half. Add the cream and pour into a blender. Blend until smooth.To serve, place the salmon onto a plate and pour over the red pepper sauce. To make the Cajun-spiced salmon, mix the spices in a bowl and then roll the salmon fillet in the spices. To make the Cajun-spiced salmon, mix the spices in a bowl and then roll the salmon fillet in the spices. Heat the olive oil in a frying pan over a medium heat. Add the salmon and fry skin-side down for 2-3 minutes until browned. Turn over and cook for 1-2 minutes on the other side, until browned and cooked through. Heat the olive oil in a frying pan over a medium heat. Add the salmon and fry skin-side down for 2-3 minutes until browned. Turn over and cook for 1-2 minutes on the other side, until browned and cooked through. To make the red pepper sauce, melt the butter in a saucepan, add the red pepper and fry for three minutes. To make the red pepper sauce, melt the butter in a saucepan, add the red pepper and fry for three minutes. Add the the wine and stock and cook over a high heat for three minutes until the liquid has reduced by half. Add the cream and pour into a blender. Blend until smooth. Add the the wine and stock and cook over a high heat for three minutes until the liquid has reduced by half. Add the cream and pour into a blender. Blend until smooth. To serve, place the salmon onto a plate and pour over the red pepper sauce. To serve, place the salmon onto a plate and pour over the red pepper sauce."
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} | 646c136a7ea6a3810ba909d7d3b5032723555f3bc3ebd895025d905b5cf3a554 | Cake pops recipe
An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cake_lollipops_06507_16x9.jpg These cute little cakes on a stick are really easy to make and delicious too! 100g/3½oz dark chocolate125g/4½oz fruit cake 125g/4½oz Madeira cake 2 tbsp desiccated coconut2 tbsp chopped hazelnuts 100g/3½oz dark chocolate 125g/4½oz fruit cake 125g/4½oz Madeira cake 2 tbsp desiccated coconut 2 tbsp chopped hazelnuts 300g/10½oz white chocolatefew drops food colouringmulti-coloured sugar ball sprinkles 300g/10½oz white chocolate few drops food colouring multi-coloured sugar ball sprinkles Method Melt the dark chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate, desiccated coconut and hazelnuts until well combined.Roll golf-ball-sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20–30 minutes, or until firm. Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring.Line a baking tray with greaseproof paper. Sprinkle the sugar sprinkles onto a plate.Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place onto the baking tray. Set aside in the fridge for 20–30 minutes, or until the chocolate has set. Melt the dark chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Melt the dark chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate, desiccated coconut and hazelnuts until well combined. Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate, desiccated coconut and hazelnuts until well combined. Roll golf-ball-sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20–30 minutes, or until firm. Roll golf-ball-sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20–30 minutes, or until firm. Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring. Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring. Line a baking tray with greaseproof paper. Sprinkle the sugar sprinkles onto a plate. Line a baking tray with greaseproof paper. Sprinkle the sugar sprinkles onto a plate. Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place onto the baking tray. Set aside in the fridge for 20–30 minutes, or until the chocolate has set. Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place onto the baking tray. Set aside in the fridge for 20–30 minutes, or until the chocolate has set. Recipe tips For a prettier finish, stick the lollipops into a piece of styrofoam to set. | {
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"url": "https://www.bbc.co.uk/food/recipes/cake_lollipops_06507",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cake pops recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cake_lollipops_06507_16x9.jpg These cute little cakes on a stick are really easy to make and delicious too! 100g/3½oz dark chocolate125g/4½oz fruit cake 125g/4½oz Madeira cake 2 tbsp desiccated coconut2 tbsp chopped hazelnuts 100g/3½oz dark chocolate 125g/4½oz fruit cake 125g/4½oz Madeira cake 2 tbsp desiccated coconut 2 tbsp chopped hazelnuts 300g/10½oz white chocolatefew drops food colouringmulti-coloured sugar ball sprinkles 300g/10½oz white chocolate few drops food colouring multi-coloured sugar ball sprinkles Method Melt the dark chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate, desiccated coconut and hazelnuts until well combined.Roll golf-ball-sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20–30 minutes, or until firm. Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring.Line a baking tray with greaseproof paper. Sprinkle the sugar sprinkles onto a plate.Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place onto the baking tray. Set aside in the fridge for 20–30 minutes, or until the chocolate has set. Melt the dark chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Melt the dark chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate, desiccated coconut and hazelnuts until well combined. Crumble the fruit cake and Madeira cake into a bowl, then stir in the melted chocolate, desiccated coconut and hazelnuts until well combined. Roll golf-ball-sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20–30 minutes, or until firm. Roll golf-ball-sized pieces of the mixture into balls. Stick a lollipop stick into each ball and set aside in the fridge for 20–30 minutes, or until firm. Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring. Meanwhile, melt the white chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.) Stir in the food colouring. Line a baking tray with greaseproof paper. Sprinkle the sugar sprinkles onto a plate. Line a baking tray with greaseproof paper. Sprinkle the sugar sprinkles onto a plate. Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place onto the baking tray. Set aside in the fridge for 20–30 minutes, or until the chocolate has set. Remove the balls from the fridge, dip them into the chocolate, then coat in the sugar sprinkles and place onto the baking tray. Set aside in the fridge for 20–30 minutes, or until the chocolate has set. Recipe tips For a prettier finish, stick the lollipops into a piece of styrofoam to set."
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} | 24ec30facb11dfa6aa4051e59c98d49896a22a0c2662e43a4ffb88cb8543a788 | Cajun-spiced cauliflower with collard greens recipe
Cajun-spiced cauliflower with collard green and "comeback" sauce An average of 4.8 out of 5 stars from 4 ratings This spiced cauliflower is next level! Served with yummy greens and a simple but effective sauce. 1 small cauliflower, broken into florets, leaves separated 1 small cauliflower, broken into florets, leaves separated 150g/5½oz plain flour 1 tbsp garlic powder 2 tbsp smoked paprika 1 tbsp black pepper 1 tbsp oregano 1 tsp cayenne pepper 1 tbsp dried thyme 150g/5½oz plain flour 1 tbsp garlic powder 2 tbsp smoked paprika 1 tbsp black pepper 1 tbsp oregano 1 tsp cayenne pepper 1 tbsp dried thyme 300g/10½oz self-raising flour 400ml/14fl oz sparkling water 1 330ml/11fl oz bottle of hoppy American lager 300g/10½oz self-raising flour 400ml/14fl oz sparkling water 1 330ml/11fl oz bottle of hoppy American lager 2 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed1 large bunch Swiss chard , chopped500ml/18fl oz vegetable stock pinch smoked salt, to tastepinch black pepper, to tastepinch red pepper flakes, to taste 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 large bunch Swiss chard , chopped 500ml/18fl oz vegetable stock pinch smoked salt, to taste pinch black pepper, to taste pinch red pepper flakes, to taste 200ml/7fl oz vegan mayonnaise 1 banana shallot, finely chopped1 tbsp Dijon mustard 1 tbsp tomato ketchup 1 tbsp smoked paprika 1 tbsp vegan Worcestershire sauce 3 tsp chilli hot sauce 1 lemon, juice only 200ml/7fl oz vegan mayonnaise 1 banana shallot, finely chopped 1 tbsp Dijon mustard 1 tbsp tomato ketchup 1 tbsp smoked paprika 1 tbsp vegan Worcestershire sauce 3 tsp chilli hot sauce 1 lemon, juice only Method Heat the oil in a deep-fat fryer or a large heavy-based pan until it reaches 180C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Mix the spiced flour ingredients together in a bowl and set aside. To make the batter, place the self-raising flour in a bowl, add the beer and enough of the sparkling water to make a batter the consistency of double cream. Dip each cauliflower floret and leaf into the batter first, followed by the flour. Deep-fry until crisp, then drain on kitchen paper. To make the greens, fry the onion and garlic in the oil over a low heat for 10 minutes. Add the chopped chard. Pour in the stock and remaining ingredients and simmer gently for 1 hour. To make the sauce, mix all the ingredients together, taste and season with salt and pepper.Pile the sauce on the plate, place the greens on top and finally the crisp cauliflower. Heat the oil in a deep-fat fryer or a large heavy-based pan until it reaches 180C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer or a large heavy-based pan until it reaches 180C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the spiced flour ingredients together in a bowl and set aside. Mix the spiced flour ingredients together in a bowl and set aside. To make the batter, place the self-raising flour in a bowl, add the beer and enough of the sparkling water to make a batter the consistency of double cream. To make the batter, place the self-raising flour in a bowl, add the beer and enough of the sparkling water to make a batter the consistency of double cream. Dip each cauliflower floret and leaf into the batter first, followed by the flour. Deep-fry until crisp, then drain on kitchen paper. Dip each cauliflower floret and leaf into the batter first, followed by the flour. Deep-fry until crisp, then drain on kitchen paper. To make the greens, fry the onion and garlic in the oil over a low heat for 10 minutes. Add the chopped chard. Pour in the stock and remaining ingredients and simmer gently for 1 hour. To make the greens, fry the onion and garlic in the oil over a low heat for 10 minutes. Add the chopped chard. Pour in the stock and remaining ingredients and simmer gently for 1 hour. To make the sauce, mix all the ingredients together, taste and season with salt and pepper. To make the sauce, mix all the ingredients together, taste and season with salt and pepper. Pile the sauce on the plate, place the greens on top and finally the crisp cauliflower. Pile the sauce on the plate, place the greens on top and finally the crisp cauliflower. | {
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"title": "Cajun-spiced cauliflower with collard greens recipe",
"content": "Cajun-spiced cauliflower with collard green and \"comeback\" sauce An average of 4.8 out of 5 stars from 4 ratings This spiced cauliflower is next level! Served with yummy greens and a simple but effective sauce. 1 small cauliflower, broken into florets, leaves separated 1 small cauliflower, broken into florets, leaves separated 150g/5½oz plain flour 1 tbsp garlic powder 2 tbsp smoked paprika 1 tbsp black pepper 1 tbsp oregano 1 tsp cayenne pepper 1 tbsp dried thyme 150g/5½oz plain flour 1 tbsp garlic powder 2 tbsp smoked paprika 1 tbsp black pepper 1 tbsp oregano 1 tsp cayenne pepper 1 tbsp dried thyme 300g/10½oz self-raising flour 400ml/14fl oz sparkling water 1 330ml/11fl oz bottle of hoppy American lager 300g/10½oz self-raising flour 400ml/14fl oz sparkling water 1 330ml/11fl oz bottle of hoppy American lager 2 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed1 large bunch Swiss chard , chopped500ml/18fl oz vegetable stock pinch smoked salt, to tastepinch black pepper, to tastepinch red pepper flakes, to taste 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 large bunch Swiss chard , chopped 500ml/18fl oz vegetable stock pinch smoked salt, to taste pinch black pepper, to taste pinch red pepper flakes, to taste 200ml/7fl oz vegan mayonnaise 1 banana shallot, finely chopped1 tbsp Dijon mustard 1 tbsp tomato ketchup 1 tbsp smoked paprika 1 tbsp vegan Worcestershire sauce 3 tsp chilli hot sauce 1 lemon, juice only 200ml/7fl oz vegan mayonnaise 1 banana shallot, finely chopped 1 tbsp Dijon mustard 1 tbsp tomato ketchup 1 tbsp smoked paprika 1 tbsp vegan Worcestershire sauce 3 tsp chilli hot sauce 1 lemon, juice only Method Heat the oil in a deep-fat fryer or a large heavy-based pan until it reaches 180C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Mix the spiced flour ingredients together in a bowl and set aside. To make the batter, place the self-raising flour in a bowl, add the beer and enough of the sparkling water to make a batter the consistency of double cream. Dip each cauliflower floret and leaf into the batter first, followed by the flour. Deep-fry until crisp, then drain on kitchen paper. To make the greens, fry the onion and garlic in the oil over a low heat for 10 minutes. Add the chopped chard. Pour in the stock and remaining ingredients and simmer gently for 1 hour. To make the sauce, mix all the ingredients together, taste and season with salt and pepper.Pile the sauce on the plate, place the greens on top and finally the crisp cauliflower. Heat the oil in a deep-fat fryer or a large heavy-based pan until it reaches 180C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer or a large heavy-based pan until it reaches 180C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the spiced flour ingredients together in a bowl and set aside. Mix the spiced flour ingredients together in a bowl and set aside. To make the batter, place the self-raising flour in a bowl, add the beer and enough of the sparkling water to make a batter the consistency of double cream. To make the batter, place the self-raising flour in a bowl, add the beer and enough of the sparkling water to make a batter the consistency of double cream. Dip each cauliflower floret and leaf into the batter first, followed by the flour. Deep-fry until crisp, then drain on kitchen paper. Dip each cauliflower floret and leaf into the batter first, followed by the flour. Deep-fry until crisp, then drain on kitchen paper. To make the greens, fry the onion and garlic in the oil over a low heat for 10 minutes. Add the chopped chard. Pour in the stock and remaining ingredients and simmer gently for 1 hour. To make the greens, fry the onion and garlic in the oil over a low heat for 10 minutes. Add the chopped chard. Pour in the stock and remaining ingredients and simmer gently for 1 hour. To make the sauce, mix all the ingredients together, taste and season with salt and pepper. To make the sauce, mix all the ingredients together, taste and season with salt and pepper. Pile the sauce on the plate, place the greens on top and finally the crisp cauliflower. Pile the sauce on the plate, place the greens on top and finally the crisp cauliflower."
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} | 14c8ca8c2b9b274f07df6725b7d93713ff8bfdf3098dd47bc018c5cd93e8b531 | Dahi papdi chaat recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dahi_papdi_chaat_78109_16x9.jpg Dahi papdi chaat is a popular North Indian street food recipe made with crispy flat puris topped with spiced potato, cumin, chilli and tamarind chutney. 1 large potato, peeled and chopped into chunks200g tin chickpeas, drained, rinsed and lightly crushed½ tsp chaat masala½ tsp ground cuminpinch chilli powderpinch sugarsalt, to taste15–20 papdi (these are readily available in Asian shops)50g/1¾oz red onion, finely chopped (approximately ½ onion)250g/9oz full-fat yoghurt, whisked until smooth4 tbsp tamarind chutney (see recipe tips)4 tbsp mint chutneyhandful sev (crispy vermicelli)handful pomegranate seeds1 tbsp finely chopped coriander leaves 1 large potato, peeled and chopped into chunks 200g tin chickpeas, drained, rinsed and lightly crushed ½ tsp chaat masala ½ tsp ground cumin pinch chilli powder pinch sugar salt, to taste 15–20 papdi (these are readily available in Asian shops) 50g/1¾oz red onion, finely chopped (approximately ½ onion) 250g/9oz full-fat yoghurt, whisked until smooth 4 tbsp tamarind chutney (see recipe tips) 4 tbsp mint chutney handful sev (crispy vermicelli) handful pomegranate seeds 1 tbsp finely chopped coriander leaves Method Cook the potato in a saucepan of boiling water until tender. Drain well and crush. Place the cooked potatoes and chickpeas in a bowl along with the chaat masala, ground cumin, chilli powder, sugar and salt. Mix well.Arrange the papdi on a serving plate, top each with an equal portion of the potato mixture followed by the red onion. Add a little yoghurt to each papdi and spoon over both the chutneys. Sprinkle over the sev, pomegranate seeds and coriander. Serve immediately. Cook the potato in a saucepan of boiling water until tender. Drain well and crush. Cook the potato in a saucepan of boiling water until tender. Drain well and crush. Place the cooked potatoes and chickpeas in a bowl along with the chaat masala, ground cumin, chilli powder, sugar and salt. Mix well. Place the cooked potatoes and chickpeas in a bowl along with the chaat masala, ground cumin, chilli powder, sugar and salt. Mix well. Arrange the papdi on a serving plate, top each with an equal portion of the potato mixture followed by the red onion. Add a little yoghurt to each papdi and spoon over both the chutneys. Sprinkle over the sev, pomegranate seeds and coriander. Serve immediately. Arrange the papdi on a serving plate, top each with an equal portion of the potato mixture followed by the red onion. Add a little yoghurt to each papdi and spoon over both the chutneys. Sprinkle over the sev, pomegranate seeds and coriander. Serve immediately. Recipe tips Tamarind chutney is available from Asian supermarkets and large supermarkets. If you want to make your own, try this simple recipe. | {
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"url": "https://www.bbc.co.uk/food/recipes/dahi_papdi_chaat_78109",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Dahi papdi chaat 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/dahi_papdi_chaat_78109_16x9.jpg Dahi papdi chaat is a popular North Indian street food recipe made with crispy flat puris topped with spiced potato, cumin, chilli and tamarind chutney. 1 large potato, peeled and chopped into chunks200g tin chickpeas, drained, rinsed and lightly crushed½ tsp chaat masala½ tsp ground cuminpinch chilli powderpinch sugarsalt, to taste15–20 papdi (these are readily available in Asian shops)50g/1¾oz red onion, finely chopped (approximately ½ onion)250g/9oz full-fat yoghurt, whisked until smooth4 tbsp tamarind chutney (see recipe tips)4 tbsp mint chutneyhandful sev (crispy vermicelli)handful pomegranate seeds1 tbsp finely chopped coriander leaves 1 large potato, peeled and chopped into chunks 200g tin chickpeas, drained, rinsed and lightly crushed ½ tsp chaat masala ½ tsp ground cumin pinch chilli powder pinch sugar salt, to taste 15–20 papdi (these are readily available in Asian shops) 50g/1¾oz red onion, finely chopped (approximately ½ onion) 250g/9oz full-fat yoghurt, whisked until smooth 4 tbsp tamarind chutney (see recipe tips) 4 tbsp mint chutney handful sev (crispy vermicelli) handful pomegranate seeds 1 tbsp finely chopped coriander leaves Method Cook the potato in a saucepan of boiling water until tender. Drain well and crush. Place the cooked potatoes and chickpeas in a bowl along with the chaat masala, ground cumin, chilli powder, sugar and salt. Mix well.Arrange the papdi on a serving plate, top each with an equal portion of the potato mixture followed by the red onion. Add a little yoghurt to each papdi and spoon over both the chutneys. Sprinkle over the sev, pomegranate seeds and coriander. Serve immediately. Cook the potato in a saucepan of boiling water until tender. Drain well and crush. Cook the potato in a saucepan of boiling water until tender. Drain well and crush. Place the cooked potatoes and chickpeas in a bowl along with the chaat masala, ground cumin, chilli powder, sugar and salt. Mix well. Place the cooked potatoes and chickpeas in a bowl along with the chaat masala, ground cumin, chilli powder, sugar and salt. Mix well. Arrange the papdi on a serving plate, top each with an equal portion of the potato mixture followed by the red onion. Add a little yoghurt to each papdi and spoon over both the chutneys. Sprinkle over the sev, pomegranate seeds and coriander. Serve immediately. Arrange the papdi on a serving plate, top each with an equal portion of the potato mixture followed by the red onion. Add a little yoghurt to each papdi and spoon over both the chutneys. Sprinkle over the sev, pomegranate seeds and coriander. Serve immediately. Recipe tips Tamarind chutney is available from Asian supermarkets and large supermarkets. If you want to make your own, try this simple recipe."
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} | d3c8286eb85ea9ae6d1ed4e7ee04f6cdf350c9d5875e191ac19f1fb97e2f4a9e | 'Dragon prawn' noodles recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dragonprawnnoodles_89298_16x9.jpg How do you give your noodles a luxurious twist? Just add lobster. 650g/1lb 6oz live lobster2 tbsp groundnut oil5 cloves garlic, crushed2.5cm/1in piece fresh root ginger, peeled, finely chopped4 tbsp yellow bean sauce (available from Asian grocers)4 tbsp light soy sauce2 tbsp Shaoxing rice wine or dry sherry350g/12oz yellow shi whole wheat noodles or medium egg noodles, cooked according to packet instructions4 spring onions, sliced lengthwaysdash toasted sesame oil (optional) 650g/1lb 6oz live lobster 2 tbsp groundnut oil 5 cloves garlic, crushed 2.5cm/1in piece fresh root ginger, peeled, finely chopped 4 tbsp yellow bean sauce (available from Asian grocers) 4 tbsp light soy sauce 2 tbsp Shaoxing rice wine or dry sherry 350g/12oz yellow shi whole wheat noodles or medium egg noodles, cooked according to packet instructions 4 spring onions, sliced lengthways dash toasted sesame oil (optional) Method Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through.Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces - this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster.Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds.Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate. Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through. Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through. Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces - this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster. Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces - this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster. Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds. Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds. Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate. Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate. | {
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"url": "https://www.bbc.co.uk/food/recipes/dragonprawnnoodles_89298",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "'Dragon prawn' noodles 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/dragonprawnnoodles_89298_16x9.jpg How do you give your noodles a luxurious twist? Just add lobster. 650g/1lb 6oz live lobster2 tbsp groundnut oil5 cloves garlic, crushed2.5cm/1in piece fresh root ginger, peeled, finely chopped4 tbsp yellow bean sauce (available from Asian grocers)4 tbsp light soy sauce2 tbsp Shaoxing rice wine or dry sherry350g/12oz yellow shi whole wheat noodles or medium egg noodles, cooked according to packet instructions4 spring onions, sliced lengthwaysdash toasted sesame oil (optional) 650g/1lb 6oz live lobster 2 tbsp groundnut oil 5 cloves garlic, crushed 2.5cm/1in piece fresh root ginger, peeled, finely chopped 4 tbsp yellow bean sauce (available from Asian grocers) 4 tbsp light soy sauce 2 tbsp Shaoxing rice wine or dry sherry 350g/12oz yellow shi whole wheat noodles or medium egg noodles, cooked according to packet instructions 4 spring onions, sliced lengthways dash toasted sesame oil (optional) Method Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through.Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces - this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster.Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds.Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate. Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through. Freeze the lobster for 30 minutes. Heat a large pan of boiling water, then very quickly plunge the lobster in the water and cook for 7-8 minutes, or until pink and cooked through. Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces - this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster. Lift the lobster out with tongs and reserve the cooking liquid. Using a large cleaver or knife, chop off the tail and cut into three sections. Chop off the claws. Divide the body in half lengthways. Chop each half into two pieces. Using the back of the cleaver, crack the shell of the claws and all the other pieces - this helps to let the sauce seep through and flavour the meat as the lobster cooks. Discard the rest of the lobster. Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds. Heat a wok until smoking and add the groundnut oil, then add the garlic and ginger and fry for a few seconds. Stir in the yellow bean sauce, soy sauce and rice wine or sherry and cook for 30 seconds. Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate. Add the lobster pieces and stir well to coat the lobster in the sauce. Add the cooked noodles and toss through well. Add 3-4 tablespoons of the reserved cooking liquid (keep the rest to make a good seafood stock). Finally, add the spring onions, toss through well and serve immediately on a large serving plate."
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} | 47e7b5186e34929743156c68df3532a716d474e6f63e4ae70fdac2e47c8d8b15 | Daffodil biscuits recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/daffodil_biscuits_15486_16x9.jpg These cheerful spring biscuits in the shapes of daffodills will brighten up any springtime coffee morning, bake sale or tea table. For this recipe you will need an 8–10cm/3¼–4in star biscuit cutter, a 3cm/1¼in small round cutter and a piping bag. 225g/8oz unsalted butter, at room temperature150g/5½oz icing sugar, sifted1 free-range egg, lightly beaten1 tsp vanilla bean paste350g/12oz plain flour, plus extra for rolling ½ tsp baking powderpinch salt 225g/8oz unsalted butter, at room temperature 150g/5½oz icing sugar, sifted 1 free-range egg, lightly beaten 1 tsp vanilla bean paste 350g/12oz plain flour, plus extra for rolling ½ tsp baking powder pinch salt 500g/1lb 2oz royal icing sugaryellow and orange food colouring pastes or gels 500g/1lb 2oz royal icing sugar yellow and orange food colouring pastes or gels Method Beat together the softened butter and icing sugar in a bowl until pale and light. Scrape down the sides of the bowl with a rubber spatula and gradually add the beaten egg, mixing well until smooth. Add the vanilla bean paste and mix again.Sift the flour, baking powder and salt into the bowl and mix until smooth but do not over-mix. Flatten the dough into a disc, wrap in cling film and chill for a couple of hours or until firm.Line two large baking trays with baking paper. Roll out the dough on a lightly floured surface until it is 2–3mm/1/8in thick. Stamp out as many star shapes as you can. Use the small round cutter to stamp out as many rounds as you have stars. Gather any dough scraps into a ball and re-roll to stamp out more shapes. Arrange the shapes on the baking trays. Refridgerate for 15 minutes.Preheat the oven to 170C/150C Fan/Gas 3.Bake the biscuits in batches for 10–12 minutes, or until firm and starting to turn golden at the edges. Leave to cool on the baking sheets for a few minutes and then transfer to a wire rack until cold. Repeat until all biscuits are cooked.To make the icing, combine the icing sugar with 3–4 tablespoons of cold water and beat until smooth – the icing should be thick enough to leave a very firm trail when the spoon is lifted, so add the water a little at a time. Scoop 3–4 tablespoons of the icing into a smaller bowl and use a cocktail stick to add tiny amounts of yellow and orange food colouring paste, mixing until the icing is an apricot colour. Add yellow food colouring to the remaining icing, cover and set aside until needed.Using a piping bag with a small end or nozzle, carefully pipe the apricot-coloured icing around the edge of each star cookie in a continuous line to form an outline. Repeat with the small round cookies. Set the cookies aside for 20–30 minutes, or until the icing has completely set.Add a drop more water to the yellow icing – it should be slightly runnier than before. Place a small teaspoon of yellow icing into the middle of each biscuit and use the back of the spoon to gently push the icing to fill the shape, meeting the outline. Leave to set for 30 minutes. Pipe apricot-coloured dots and / or frills around the edge of each little round biscuit and petal details onto each flower shape. Leave to set for 30 minutes.Pipe a small dot of icing on the underside of each round biscuit and place one in the middle of each flower shape. Beat together the softened butter and icing sugar in a bowl until pale and light. Scrape down the sides of the bowl with a rubber spatula and gradually add the beaten egg, mixing well until smooth. Add the vanilla bean paste and mix again. Beat together the softened butter and icing sugar in a bowl until pale and light. Scrape down the sides of the bowl with a rubber spatula and gradually add the beaten egg, mixing well until smooth. Add the vanilla bean paste and mix again. Sift the flour, baking powder and salt into the bowl and mix until smooth but do not over-mix. Flatten the dough into a disc, wrap in cling film and chill for a couple of hours or until firm. Sift the flour, baking powder and salt into the bowl and mix until smooth but do not over-mix. Flatten the dough into a disc, wrap in cling film and chill for a couple of hours or until firm. Line two large baking trays with baking paper. Roll out the dough on a lightly floured surface until it is 2–3mm/1/8in thick. Stamp out as many star shapes as you can. Use the small round cutter to stamp out as many rounds as you have stars. Gather any dough scraps into a ball and re-roll to stamp out more shapes. Arrange the shapes on the baking trays. Refridgerate for 15 minutes. Line two large baking trays with baking paper. Roll out the dough on a lightly floured surface until it is 2–3mm/1/8in thick. Stamp out as many star shapes as you can. Use the small round cutter to stamp out as many rounds as you have stars. Gather any dough scraps into a ball and re-roll to stamp out more shapes. Arrange the shapes on the baking trays. Refridgerate for 15 minutes. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Bake the biscuits in batches for 10–12 minutes, or until firm and starting to turn golden at the edges. Leave to cool on the baking sheets for a few minutes and then transfer to a wire rack until cold. Repeat until all biscuits are cooked. Bake the biscuits in batches for 10–12 minutes, or until firm and starting to turn golden at the edges. Leave to cool on the baking sheets for a few minutes and then transfer to a wire rack until cold. Repeat until all biscuits are cooked. To make the icing, combine the icing sugar with 3–4 tablespoons of cold water and beat until smooth – the icing should be thick enough to leave a very firm trail when the spoon is lifted, so add the water a little at a time. Scoop 3–4 tablespoons of the icing into a smaller bowl and use a cocktail stick to add tiny amounts of yellow and orange food colouring paste, mixing until the icing is an apricot colour. Add yellow food colouring to the remaining icing, cover and set aside until needed. To make the icing, combine the icing sugar with 3–4 tablespoons of cold water and beat until smooth – the icing should be thick enough to leave a very firm trail when the spoon is lifted, so add the water a little at a time. Scoop 3–4 tablespoons of the icing into a smaller bowl and use a cocktail stick to add tiny amounts of yellow and orange food colouring paste, mixing until the icing is an apricot colour. Add yellow food colouring to the remaining icing, cover and set aside until needed. Using a piping bag with a small end or nozzle, carefully pipe the apricot-coloured icing around the edge of each star cookie in a continuous line to form an outline. Repeat with the small round cookies. Set the cookies aside for 20–30 minutes, or until the icing has completely set. Using a piping bag with a small end or nozzle, carefully pipe the apricot-coloured icing around the edge of each star cookie in a continuous line to form an outline. Repeat with the small round cookies. Set the cookies aside for 20–30 minutes, or until the icing has completely set. Add a drop more water to the yellow icing – it should be slightly runnier than before. Place a small teaspoon of yellow icing into the middle of each biscuit and use the back of the spoon to gently push the icing to fill the shape, meeting the outline. Leave to set for 30 minutes. Add a drop more water to the yellow icing – it should be slightly runnier than before. Place a small teaspoon of yellow icing into the middle of each biscuit and use the back of the spoon to gently push the icing to fill the shape, meeting the outline. Leave to set for 30 minutes. Pipe apricot-coloured dots and / or frills around the edge of each little round biscuit and petal details onto each flower shape. Leave to set for 30 minutes. Pipe apricot-coloured dots and / or frills around the edge of each little round biscuit and petal details onto each flower shape. Leave to set for 30 minutes. Pipe a small dot of icing on the underside of each round biscuit and place one in the middle of each flower shape. Pipe a small dot of icing on the underside of each round biscuit and place one in the middle of each flower shape. | {
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"title": "Daffodil biscuits recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/daffodil_biscuits_15486_16x9.jpg These cheerful spring biscuits in the shapes of daffodills will brighten up any springtime coffee morning, bake sale or tea table. For this recipe you will need an 8–10cm/3¼–4in star biscuit cutter, a 3cm/1¼in small round cutter and a piping bag. 225g/8oz unsalted butter, at room temperature150g/5½oz icing sugar, sifted1 free-range egg, lightly beaten1 tsp vanilla bean paste350g/12oz plain flour, plus extra for rolling ½ tsp baking powderpinch salt 225g/8oz unsalted butter, at room temperature 150g/5½oz icing sugar, sifted 1 free-range egg, lightly beaten 1 tsp vanilla bean paste 350g/12oz plain flour, plus extra for rolling ½ tsp baking powder pinch salt 500g/1lb 2oz royal icing sugaryellow and orange food colouring pastes or gels 500g/1lb 2oz royal icing sugar yellow and orange food colouring pastes or gels Method Beat together the softened butter and icing sugar in a bowl until pale and light. Scrape down the sides of the bowl with a rubber spatula and gradually add the beaten egg, mixing well until smooth. Add the vanilla bean paste and mix again.Sift the flour, baking powder and salt into the bowl and mix until smooth but do not over-mix. Flatten the dough into a disc, wrap in cling film and chill for a couple of hours or until firm.Line two large baking trays with baking paper. Roll out the dough on a lightly floured surface until it is 2–3mm/1/8in thick. Stamp out as many star shapes as you can. Use the small round cutter to stamp out as many rounds as you have stars. Gather any dough scraps into a ball and re-roll to stamp out more shapes. Arrange the shapes on the baking trays. Refridgerate for 15 minutes.Preheat the oven to 170C/150C Fan/Gas 3.Bake the biscuits in batches for 10–12 minutes, or until firm and starting to turn golden at the edges. Leave to cool on the baking sheets for a few minutes and then transfer to a wire rack until cold. Repeat until all biscuits are cooked.To make the icing, combine the icing sugar with 3–4 tablespoons of cold water and beat until smooth – the icing should be thick enough to leave a very firm trail when the spoon is lifted, so add the water a little at a time. Scoop 3–4 tablespoons of the icing into a smaller bowl and use a cocktail stick to add tiny amounts of yellow and orange food colouring paste, mixing until the icing is an apricot colour. Add yellow food colouring to the remaining icing, cover and set aside until needed.Using a piping bag with a small end or nozzle, carefully pipe the apricot-coloured icing around the edge of each star cookie in a continuous line to form an outline. Repeat with the small round cookies. Set the cookies aside for 20–30 minutes, or until the icing has completely set.Add a drop more water to the yellow icing – it should be slightly runnier than before. Place a small teaspoon of yellow icing into the middle of each biscuit and use the back of the spoon to gently push the icing to fill the shape, meeting the outline. Leave to set for 30 minutes. Pipe apricot-coloured dots and / or frills around the edge of each little round biscuit and petal details onto each flower shape. Leave to set for 30 minutes.Pipe a small dot of icing on the underside of each round biscuit and place one in the middle of each flower shape. Beat together the softened butter and icing sugar in a bowl until pale and light. Scrape down the sides of the bowl with a rubber spatula and gradually add the beaten egg, mixing well until smooth. Add the vanilla bean paste and mix again. Beat together the softened butter and icing sugar in a bowl until pale and light. Scrape down the sides of the bowl with a rubber spatula and gradually add the beaten egg, mixing well until smooth. Add the vanilla bean paste and mix again. Sift the flour, baking powder and salt into the bowl and mix until smooth but do not over-mix. Flatten the dough into a disc, wrap in cling film and chill for a couple of hours or until firm. Sift the flour, baking powder and salt into the bowl and mix until smooth but do not over-mix. Flatten the dough into a disc, wrap in cling film and chill for a couple of hours or until firm. Line two large baking trays with baking paper. Roll out the dough on a lightly floured surface until it is 2–3mm/1/8in thick. Stamp out as many star shapes as you can. Use the small round cutter to stamp out as many rounds as you have stars. Gather any dough scraps into a ball and re-roll to stamp out more shapes. Arrange the shapes on the baking trays. Refridgerate for 15 minutes. Line two large baking trays with baking paper. Roll out the dough on a lightly floured surface until it is 2–3mm/1/8in thick. Stamp out as many star shapes as you can. Use the small round cutter to stamp out as many rounds as you have stars. Gather any dough scraps into a ball and re-roll to stamp out more shapes. Arrange the shapes on the baking trays. Refridgerate for 15 minutes. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Bake the biscuits in batches for 10–12 minutes, or until firm and starting to turn golden at the edges. Leave to cool on the baking sheets for a few minutes and then transfer to a wire rack until cold. Repeat until all biscuits are cooked. Bake the biscuits in batches for 10–12 minutes, or until firm and starting to turn golden at the edges. Leave to cool on the baking sheets for a few minutes and then transfer to a wire rack until cold. Repeat until all biscuits are cooked. To make the icing, combine the icing sugar with 3–4 tablespoons of cold water and beat until smooth – the icing should be thick enough to leave a very firm trail when the spoon is lifted, so add the water a little at a time. Scoop 3–4 tablespoons of the icing into a smaller bowl and use a cocktail stick to add tiny amounts of yellow and orange food colouring paste, mixing until the icing is an apricot colour. Add yellow food colouring to the remaining icing, cover and set aside until needed. To make the icing, combine the icing sugar with 3–4 tablespoons of cold water and beat until smooth – the icing should be thick enough to leave a very firm trail when the spoon is lifted, so add the water a little at a time. Scoop 3–4 tablespoons of the icing into a smaller bowl and use a cocktail stick to add tiny amounts of yellow and orange food colouring paste, mixing until the icing is an apricot colour. Add yellow food colouring to the remaining icing, cover and set aside until needed. Using a piping bag with a small end or nozzle, carefully pipe the apricot-coloured icing around the edge of each star cookie in a continuous line to form an outline. Repeat with the small round cookies. Set the cookies aside for 20–30 minutes, or until the icing has completely set. Using a piping bag with a small end or nozzle, carefully pipe the apricot-coloured icing around the edge of each star cookie in a continuous line to form an outline. Repeat with the small round cookies. Set the cookies aside for 20–30 minutes, or until the icing has completely set. Add a drop more water to the yellow icing – it should be slightly runnier than before. Place a small teaspoon of yellow icing into the middle of each biscuit and use the back of the spoon to gently push the icing to fill the shape, meeting the outline. Leave to set for 30 minutes. Add a drop more water to the yellow icing – it should be slightly runnier than before. Place a small teaspoon of yellow icing into the middle of each biscuit and use the back of the spoon to gently push the icing to fill the shape, meeting the outline. Leave to set for 30 minutes. Pipe apricot-coloured dots and / or frills around the edge of each little round biscuit and petal details onto each flower shape. Leave to set for 30 minutes. Pipe apricot-coloured dots and / or frills around the edge of each little round biscuit and petal details onto each flower shape. Leave to set for 30 minutes. Pipe a small dot of icing on the underside of each round biscuit and place one in the middle of each flower shape. Pipe a small dot of icing on the underside of each round biscuit and place one in the middle of each flower shape."
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} | 1f1f1a13da61522fa2b0171396568ebecbe07514e89976a64f82a4d7436645e9 | Dampfnudel recipe
For the dampfnudel, tip the flour into a large mixing bowl. Add the sugar to one side of the bowl and the yeast to the other. Add the milk, eggs and butter and turn the mixture round using your fingers until you have a rough dough and have picked up all the flour from the sides of the bowl. Tip the dough onto a lightly floured work surface and knead for 5–10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. Scatter the lemon zest on top of the dough and knead until evenly incorporated. Place the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for at least 1 hour until doubled in size. Meanwhile, for the plum sauce, tip the plums and orange juice into a large saucepan. Sprinkle over the sugar and cook over a low heat until the sugar dissolves. Increase the heat and boil for 10 minutes, squashing the plums using a wooden spoon. Remove from the heat and stir in the cinnamon. Leave to cool slightly, then blend to a thick sauce. Set aside. For the vanilla sauce, heat the milk and cream in a heavy-based saucepan over a medium heat to just below boiling point then remove from the heat. In a large bowl, whisk the egg yolks, vanilla paste, flour and sugar together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3–4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside. Cover the surface of the sauce with cling film, to prevent a skin forming. Turn the risen dough out onto a lightly floured surface. Turn inwards repeatedly until all the air is knocked out. Divide the dough into 12 pieces and roll into balls. For the poaching liquid, heat the butter, milk and sugar in a large sauté pan with a tight fitting lid over a medium heat for 5 minutes or until the sugar dissolves. Remove from the heat and, taking care not to burn yourself, add the dough balls, ensuring they are all are sitting on the base of pan. Leave to stand for 15 minutes until doubled in size. Reduce to a low heat and cook, covered, for 25–30 minutes (keep an eye on them as they will burn easily, so check them towards the end of the cooking time and add a little milk if they start to catch). Remove the lid and cook over a low heat for a further 5–10 minutes until the bases are golden-brown and caramelised. Meanwhile, gently reheat the plum and vanilla sauces. Remove the dampfnudels from the heat and carefully lift from the pan. Serve with the golden crust upward, with the warm plum and vanilla sauces alongside. For the dampfnudel, tip the flour into a large mixing bowl. Add the sugar to one side of the bowl and the yeast to the other. Add the milk, eggs and butter and turn the mixture round using your fingers until you have a rough dough and have picked up all the flour from the sides of the bowl. For the dampfnudel, tip the flour into a large mixing bowl. Add the sugar to one side of the bowl and the yeast to the other. Add the milk, eggs and butter and turn the mixture round using your fingers until you have a rough dough and have picked up all the flour from the sides of the bowl. Tip the dough onto a lightly floured work surface and knead for 5–10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. Scatter the lemon zest on top of the dough and knead until evenly incorporated. Tip the dough onto a lightly floured work surface and knead for 5–10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. Scatter the lemon zest on top of the dough and knead until evenly incorporated. Place the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for at least 1 hour until doubled in size. Place the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for at least 1 hour until doubled in size. Meanwhile, for the plum sauce, tip the plums and orange juice into a large saucepan. Sprinkle over the sugar and cook over a low heat until the sugar dissolves. Meanwhile, for the plum sauce, tip the plums and orange juice into a large saucepan. Sprinkle over the sugar and cook over a low heat until the sugar dissolves. Increase the heat and boil for 10 minutes, squashing the plums using a wooden spoon. Remove from the heat and stir in the cinnamon. Leave to cool slightly, then blend to a thick sauce. Set aside. Increase the heat and boil for 10 minutes, squashing the plums using a wooden spoon. Remove from the heat and stir in the cinnamon. Leave to cool slightly, then blend to a thick sauce. Set aside. For the vanilla sauce, heat the milk and cream in a heavy-based saucepan over a medium heat to just below boiling point then remove from the heat. In a large bowl, whisk the egg yolks, vanilla paste, flour and sugar together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3–4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside. Cover the surface of the sauce with cling film, to prevent a skin forming. For the vanilla sauce, heat the milk and cream in a heavy-based saucepan over a medium heat to just below boiling point then remove from the heat. In a large bowl, whisk the egg yolks, vanilla paste, flour and sugar together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3–4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside. Cover the surface of the sauce with cling film, to prevent a skin forming. Turn the risen dough out onto a lightly floured surface. Turn inwards repeatedly until all the air is knocked out. Divide the dough into 12 pieces and roll into balls. Turn the risen dough out onto a lightly floured surface. Turn inwards repeatedly until all the air is knocked out. Divide the dough into 12 pieces and roll into balls. For the poaching liquid, heat the butter, milk and sugar in a large sauté pan with a tight fitting lid over a medium heat for 5 minutes or until the sugar dissolves. Remove from the heat and, taking care not to burn yourself, add the dough balls, ensuring they are all are sitting on the base of pan. Leave to stand for 15 minutes until doubled in size. For the poaching liquid, heat the butter, milk and sugar in a large sauté pan with a tight fitting lid over a medium heat for 5 minutes or until the sugar dissolves. Remove from the heat and, taking care not to burn yourself, add the dough balls, ensuring they are all are sitting on the base of pan. Leave to stand for 15 minutes until doubled in size. Reduce to a low heat and cook, covered, for 25–30 minutes (keep an eye on them as they will burn easily, so check them towards the end of the cooking time and add a little milk if they start to catch). Remove the lid and cook over a low heat for a further 5–10 minutes until the bases are golden-brown and caramelised. Reduce to a low heat and cook, covered, for 25–30 minutes (keep an eye on them as they will burn easily, so check them towards the end of the cooking time and add a little milk if they start to catch). Remove the lid and cook over a low heat for a further 5–10 minutes until the bases are golden-brown and caramelised. Meanwhile, gently reheat the plum and vanilla sauces. Meanwhile, gently reheat the plum and vanilla sauces. Remove the dampfnudels from the heat and carefully lift from the pan. Serve with the golden crust upward, with the warm plum and vanilla sauces alongside. Remove the dampfnudels from the heat and carefully lift from the pan. Serve with the golden crust upward, with the warm plum and vanilla sauces alongside. | {
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"title": "Dampfnudel recipe",
"content": "For the dampfnudel, tip the flour into a large mixing bowl. Add the sugar to one side of the bowl and the yeast to the other. Add the milk, eggs and butter and turn the mixture round using your fingers until you have a rough dough and have picked up all the flour from the sides of the bowl. Tip the dough onto a lightly floured work surface and knead for 5–10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. Scatter the lemon zest on top of the dough and knead until evenly incorporated. Place the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for at least 1 hour until doubled in size. Meanwhile, for the plum sauce, tip the plums and orange juice into a large saucepan. Sprinkle over the sugar and cook over a low heat until the sugar dissolves. Increase the heat and boil for 10 minutes, squashing the plums using a wooden spoon. Remove from the heat and stir in the cinnamon. Leave to cool slightly, then blend to a thick sauce. Set aside. For the vanilla sauce, heat the milk and cream in a heavy-based saucepan over a medium heat to just below boiling point then remove from the heat. In a large bowl, whisk the egg yolks, vanilla paste, flour and sugar together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3–4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside. Cover the surface of the sauce with cling film, to prevent a skin forming. Turn the risen dough out onto a lightly floured surface. Turn inwards repeatedly until all the air is knocked out. Divide the dough into 12 pieces and roll into balls. For the poaching liquid, heat the butter, milk and sugar in a large sauté pan with a tight fitting lid over a medium heat for 5 minutes or until the sugar dissolves. Remove from the heat and, taking care not to burn yourself, add the dough balls, ensuring they are all are sitting on the base of pan. Leave to stand for 15 minutes until doubled in size. Reduce to a low heat and cook, covered, for 25–30 minutes (keep an eye on them as they will burn easily, so check them towards the end of the cooking time and add a little milk if they start to catch). Remove the lid and cook over a low heat for a further 5–10 minutes until the bases are golden-brown and caramelised. Meanwhile, gently reheat the plum and vanilla sauces. Remove the dampfnudels from the heat and carefully lift from the pan. Serve with the golden crust upward, with the warm plum and vanilla sauces alongside. For the dampfnudel, tip the flour into a large mixing bowl. Add the sugar to one side of the bowl and the yeast to the other. Add the milk, eggs and butter and turn the mixture round using your fingers until you have a rough dough and have picked up all the flour from the sides of the bowl. For the dampfnudel, tip the flour into a large mixing bowl. Add the sugar to one side of the bowl and the yeast to the other. Add the milk, eggs and butter and turn the mixture round using your fingers until you have a rough dough and have picked up all the flour from the sides of the bowl. Tip the dough onto a lightly floured work surface and knead for 5–10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. Scatter the lemon zest on top of the dough and knead until evenly incorporated. Tip the dough onto a lightly floured work surface and knead for 5–10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. Scatter the lemon zest on top of the dough and knead until evenly incorporated. Place the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for at least 1 hour until doubled in size. Place the dough in a lightly oiled bowl, cover with oiled cling film and leave to rise for at least 1 hour until doubled in size. Meanwhile, for the plum sauce, tip the plums and orange juice into a large saucepan. Sprinkle over the sugar and cook over a low heat until the sugar dissolves. Meanwhile, for the plum sauce, tip the plums and orange juice into a large saucepan. Sprinkle over the sugar and cook over a low heat until the sugar dissolves. Increase the heat and boil for 10 minutes, squashing the plums using a wooden spoon. Remove from the heat and stir in the cinnamon. Leave to cool slightly, then blend to a thick sauce. Set aside. Increase the heat and boil for 10 minutes, squashing the plums using a wooden spoon. Remove from the heat and stir in the cinnamon. Leave to cool slightly, then blend to a thick sauce. Set aside. For the vanilla sauce, heat the milk and cream in a heavy-based saucepan over a medium heat to just below boiling point then remove from the heat. In a large bowl, whisk the egg yolks, vanilla paste, flour and sugar together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3–4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside. Cover the surface of the sauce with cling film, to prevent a skin forming. For the vanilla sauce, heat the milk and cream in a heavy-based saucepan over a medium heat to just below boiling point then remove from the heat. In a large bowl, whisk the egg yolks, vanilla paste, flour and sugar together until pale and fluffy. Pour over the warmed milk, whisking continuously. Pour the mixture back into the pan and cook over a very low heat for 3–4 minutes stirring continuously until smooth and thick enough to coat the back of a spoon. Remove from the heat and set aside. Cover the surface of the sauce with cling film, to prevent a skin forming. Turn the risen dough out onto a lightly floured surface. Turn inwards repeatedly until all the air is knocked out. Divide the dough into 12 pieces and roll into balls. Turn the risen dough out onto a lightly floured surface. Turn inwards repeatedly until all the air is knocked out. Divide the dough into 12 pieces and roll into balls. For the poaching liquid, heat the butter, milk and sugar in a large sauté pan with a tight fitting lid over a medium heat for 5 minutes or until the sugar dissolves. Remove from the heat and, taking care not to burn yourself, add the dough balls, ensuring they are all are sitting on the base of pan. Leave to stand for 15 minutes until doubled in size. For the poaching liquid, heat the butter, milk and sugar in a large sauté pan with a tight fitting lid over a medium heat for 5 minutes or until the sugar dissolves. Remove from the heat and, taking care not to burn yourself, add the dough balls, ensuring they are all are sitting on the base of pan. Leave to stand for 15 minutes until doubled in size. Reduce to a low heat and cook, covered, for 25–30 minutes (keep an eye on them as they will burn easily, so check them towards the end of the cooking time and add a little milk if they start to catch). Remove the lid and cook over a low heat for a further 5–10 minutes until the bases are golden-brown and caramelised. Reduce to a low heat and cook, covered, for 25–30 minutes (keep an eye on them as they will burn easily, so check them towards the end of the cooking time and add a little milk if they start to catch). Remove the lid and cook over a low heat for a further 5–10 minutes until the bases are golden-brown and caramelised. Meanwhile, gently reheat the plum and vanilla sauces. Meanwhile, gently reheat the plum and vanilla sauces. Remove the dampfnudels from the heat and carefully lift from the pan. Serve with the golden crust upward, with the warm plum and vanilla sauces alongside. Remove the dampfnudels from the heat and carefully lift from the pan. Serve with the golden crust upward, with the warm plum and vanilla sauces alongside."
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} | 8a2270c5940d295752df5e1df0f13050c479e64b4a585579bfdbcd2bb454e905 | Dal chicken with chilli paneer and naan recipe
For the naan, place the flour, yeast and baking powder into a free-standing food mixer fitted with a dough hook, or use a large bowl and a hand-held electric whisk fitted with a dough hook.Add the egg, sugar and salt and mix well to combine. Add the yoghurt and milk and continue to mix until the mixture comes together as a soft dough. Set the dough aside, in the bowl, for 1 hour, or until risen, then turn out onto a lightly floured work surface and knead briefly until smooth and elastic. Set aside until needed.Divide the dough into 6 equal-sized balls, then place them onto a floured tray, cover them with a clean tea towel and set aside once more at room temperature for another 1 hour.Meanwhile, for the dal chicken, heat half of the vegetable oil in a large, heavy-based, lidded frying pan over a high heat. Add the dried chillies and fry for 1 minute, then add the green chillies and onion and fry for 3-4 minutes, or until lightly coloured. Stir in the curry leaves, ginger and garlic and continue to fry.In a bowl, mix the chilli powder, ground cumin, coriander and turmeric with 150ml/5fl oz of the chicken stock to form a paste. Add the paste to the pan and cook until you see the oil separate from the mixture – about 2-3 minutes.Add the lentils and their soaking water to the pan and bring the mixture to the boil, stirring well. Season, to taste, with the salt, then reduce the heat until the mixture is simmering, cover the pan with the lid and simmer for 4-5 minutes. Add the butter to the pan, cover once more and continue to simmer while you cook the chicken.Heat the remaining oil in a separate saucepan over a medium heat. Fry the chicken for 3-4 minutes, or until golden-brown on both sides and almost cooked through.Transfer the lentil mixture to the pan containing the chicken, then stir in the tinned tomatoes and remaining chicken stock. Return the mixture to a simmer and simmer for another 5-10 minutes, or until the chicken is cooked through with no trace of pink remaining and the lentils are tender. Stir in the tamarind paste, brown sugar, coriander and mint and season again, to taste. Loosen the mixture with a little more stock if it is too thick.For the chilli paneer, heat a wok over a high heat, then add enough oil to reach 2.5cm/1in up the sides. When the oil is just shimmering, carefully lower the paneer into the pan in batches and fry until golden-brown all over. Transfer each batch to a sieve suspended over a bowl.Discard the majority of the oil, leaving enough to just coat the bottom of the wok. Add the pine nuts, chilli, ginger and garlic to the wok and stir-fry for 1-2 minutes.Add the red onion and peppers and stir-fry for another 1-2 minutes, then add the vinegar, soy sauce and chicken stock and bring to the mixture to a simmer. Add the spring onions and continue to simmer for 1-2 minutes, then whisk in the cornflour paste and continue to cook until the sauce has just thickened. Stir in the drained paneer. Garnish with coriander.Preheat the oven to its highest setting. Place a heavy-based baking tray or pizza stone into the oven as it heats up.Stretch each dough ball into a flat oval shape using your hands. Bake the naans in the oven for 4-5 minutes, or until slightly risen and golden brown, then keep warm. Just before serving, brush their surfaces with melted butter.To serve, transfer the chicken dal to a large serving bowl. Stack the naans on a serving plate alongside. Spoon the chilli paneer onto a separate serving plate. Let everybody help themselves. For the naan, place the flour, yeast and baking powder into a free-standing food mixer fitted with a dough hook, or use a large bowl and a hand-held electric whisk fitted with a dough hook. For the naan, place the flour, yeast and baking powder into a free-standing food mixer fitted with a dough hook, or use a large bowl and a hand-held electric whisk fitted with a dough hook. Add the egg, sugar and salt and mix well to combine. Add the yoghurt and milk and continue to mix until the mixture comes together as a soft dough. Add the egg, sugar and salt and mix well to combine. Add the yoghurt and milk and continue to mix until the mixture comes together as a soft dough. Set the dough aside, in the bowl, for 1 hour, or until risen, then turn out onto a lightly floured work surface and knead briefly until smooth and elastic. Set aside until needed. Set the dough aside, in the bowl, for 1 hour, or until risen, then turn out onto a lightly floured work surface and knead briefly until smooth and elastic. Set aside until needed. Divide the dough into 6 equal-sized balls, then place them onto a floured tray, cover them with a clean tea towel and set aside once more at room temperature for another 1 hour. Divide the dough into 6 equal-sized balls, then place them onto a floured tray, cover them with a clean tea towel and set aside once more at room temperature for another 1 hour. Meanwhile, for the dal chicken, heat half of the vegetable oil in a large, heavy-based, lidded frying pan over a high heat. Add the dried chillies and fry for 1 minute, then add the green chillies and onion and fry for 3-4 minutes, or until lightly coloured. Stir in the curry leaves, ginger and garlic and continue to fry. Meanwhile, for the dal chicken, heat half of the vegetable oil in a large, heavy-based, lidded frying pan over a high heat. Add the dried chillies and fry for 1 minute, then add the green chillies and onion and fry for 3-4 minutes, or until lightly coloured. Stir in the curry leaves, ginger and garlic and continue to fry. In a bowl, mix the chilli powder, ground cumin, coriander and turmeric with 150ml/5fl oz of the chicken stock to form a paste. Add the paste to the pan and cook until you see the oil separate from the mixture – about 2-3 minutes. In a bowl, mix the chilli powder, ground cumin, coriander and turmeric with 150ml/5fl oz of the chicken stock to form a paste. Add the paste to the pan and cook until you see the oil separate from the mixture – about 2-3 minutes. Add the lentils and their soaking water to the pan and bring the mixture to the boil, stirring well. Season, to taste, with the salt, then reduce the heat until the mixture is simmering, cover the pan with the lid and simmer for 4-5 minutes. Add the lentils and their soaking water to the pan and bring the mixture to the boil, stirring well. Season, to taste, with the salt, then reduce the heat until the mixture is simmering, cover the pan with the lid and simmer for 4-5 minutes. Add the butter to the pan, cover once more and continue to simmer while you cook the chicken. Add the butter to the pan, cover once more and continue to simmer while you cook the chicken. Heat the remaining oil in a separate saucepan over a medium heat. Fry the chicken for 3-4 minutes, or until golden-brown on both sides and almost cooked through. Heat the remaining oil in a separate saucepan over a medium heat. Fry the chicken for 3-4 minutes, or until golden-brown on both sides and almost cooked through. Transfer the lentil mixture to the pan containing the chicken, then stir in the tinned tomatoes and remaining chicken stock. Return the mixture to a simmer and simmer for another 5-10 minutes, or until the chicken is cooked through with no trace of pink remaining and the lentils are tender. Transfer the lentil mixture to the pan containing the chicken, then stir in the tinned tomatoes and remaining chicken stock. Return the mixture to a simmer and simmer for another 5-10 minutes, or until the chicken is cooked through with no trace of pink remaining and the lentils are tender. Stir in the tamarind paste, brown sugar, coriander and mint and season again, to taste. Loosen the mixture with a little more stock if it is too thick. Stir in the tamarind paste, brown sugar, coriander and mint and season again, to taste. Loosen the mixture with a little more stock if it is too thick. For the chilli paneer, heat a wok over a high heat, then add enough oil to reach 2.5cm/1in up the sides. When the oil is just shimmering, carefully lower the paneer into the pan in batches and fry until golden-brown all over. Transfer each batch to a sieve suspended over a bowl. For the chilli paneer, heat a wok over a high heat, then add enough oil to reach 2.5cm/1in up the sides. When the oil is just shimmering, carefully lower the paneer into the pan in batches and fry until golden-brown all over. Transfer each batch to a sieve suspended over a bowl. Discard the majority of the oil, leaving enough to just coat the bottom of the wok. Discard the majority of the oil, leaving enough to just coat the bottom of the wok. Add the pine nuts, chilli, ginger and garlic to the wok and stir-fry for 1-2 minutes. Add the pine nuts, chilli, ginger and garlic to the wok and stir-fry for 1-2 minutes. Add the red onion and peppers and stir-fry for another 1-2 minutes, then add the vinegar, soy sauce and chicken stock and bring to the mixture to a simmer. Add the red onion and peppers and stir-fry for another 1-2 minutes, then add the vinegar, soy sauce and chicken stock and bring to the mixture to a simmer. Add the spring onions and continue to simmer for 1-2 minutes, then whisk in the cornflour paste and continue to cook until the sauce has just thickened. Stir in the drained paneer. Garnish with coriander. Add the spring onions and continue to simmer for 1-2 minutes, then whisk in the cornflour paste and continue to cook until the sauce has just thickened. Stir in the drained paneer. Garnish with coriander. Preheat the oven to its highest setting. Place a heavy-based baking tray or pizza stone into the oven as it heats up. Preheat the oven to its highest setting. Place a heavy-based baking tray or pizza stone into the oven as it heats up. Stretch each dough ball into a flat oval shape using your hands. Bake the naans in the oven for 4-5 minutes, or until slightly risen and golden brown, then keep warm. Just before serving, brush their surfaces with melted butter. Stretch each dough ball into a flat oval shape using your hands. Bake the naans in the oven for 4-5 minutes, or until slightly risen and golden brown, then keep warm. Just before serving, brush their surfaces with melted butter. To serve, transfer the chicken dal to a large serving bowl. Stack the naans on a serving plate alongside. Spoon the chilli paneer onto a separate serving plate. Let everybody help themselves. To serve, transfer the chicken dal to a large serving bowl. Stack the naans on a serving plate alongside. Spoon the chilli paneer onto a separate serving plate. Let everybody help themselves. | {
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"delivery_version": "v1.0",
"title": "Dal chicken with chilli paneer and naan recipe",
"content": "For the naan, place the flour, yeast and baking powder into a free-standing food mixer fitted with a dough hook, or use a large bowl and a hand-held electric whisk fitted with a dough hook.Add the egg, sugar and salt and mix well to combine. Add the yoghurt and milk and continue to mix until the mixture comes together as a soft dough. Set the dough aside, in the bowl, for 1 hour, or until risen, then turn out onto a lightly floured work surface and knead briefly until smooth and elastic. Set aside until needed.Divide the dough into 6 equal-sized balls, then place them onto a floured tray, cover them with a clean tea towel and set aside once more at room temperature for another 1 hour.Meanwhile, for the dal chicken, heat half of the vegetable oil in a large, heavy-based, lidded frying pan over a high heat. Add the dried chillies and fry for 1 minute, then add the green chillies and onion and fry for 3-4 minutes, or until lightly coloured. Stir in the curry leaves, ginger and garlic and continue to fry.In a bowl, mix the chilli powder, ground cumin, coriander and turmeric with 150ml/5fl oz of the chicken stock to form a paste. Add the paste to the pan and cook until you see the oil separate from the mixture – about 2-3 minutes.Add the lentils and their soaking water to the pan and bring the mixture to the boil, stirring well. Season, to taste, with the salt, then reduce the heat until the mixture is simmering, cover the pan with the lid and simmer for 4-5 minutes. Add the butter to the pan, cover once more and continue to simmer while you cook the chicken.Heat the remaining oil in a separate saucepan over a medium heat. Fry the chicken for 3-4 minutes, or until golden-brown on both sides and almost cooked through.Transfer the lentil mixture to the pan containing the chicken, then stir in the tinned tomatoes and remaining chicken stock. Return the mixture to a simmer and simmer for another 5-10 minutes, or until the chicken is cooked through with no trace of pink remaining and the lentils are tender. Stir in the tamarind paste, brown sugar, coriander and mint and season again, to taste. Loosen the mixture with a little more stock if it is too thick.For the chilli paneer, heat a wok over a high heat, then add enough oil to reach 2.5cm/1in up the sides. When the oil is just shimmering, carefully lower the paneer into the pan in batches and fry until golden-brown all over. Transfer each batch to a sieve suspended over a bowl.Discard the majority of the oil, leaving enough to just coat the bottom of the wok. Add the pine nuts, chilli, ginger and garlic to the wok and stir-fry for 1-2 minutes.Add the red onion and peppers and stir-fry for another 1-2 minutes, then add the vinegar, soy sauce and chicken stock and bring to the mixture to a simmer. Add the spring onions and continue to simmer for 1-2 minutes, then whisk in the cornflour paste and continue to cook until the sauce has just thickened. Stir in the drained paneer. Garnish with coriander.Preheat the oven to its highest setting. Place a heavy-based baking tray or pizza stone into the oven as it heats up.Stretch each dough ball into a flat oval shape using your hands. Bake the naans in the oven for 4-5 minutes, or until slightly risen and golden brown, then keep warm. Just before serving, brush their surfaces with melted butter.To serve, transfer the chicken dal to a large serving bowl. Stack the naans on a serving plate alongside. Spoon the chilli paneer onto a separate serving plate. Let everybody help themselves. For the naan, place the flour, yeast and baking powder into a free-standing food mixer fitted with a dough hook, or use a large bowl and a hand-held electric whisk fitted with a dough hook. For the naan, place the flour, yeast and baking powder into a free-standing food mixer fitted with a dough hook, or use a large bowl and a hand-held electric whisk fitted with a dough hook. Add the egg, sugar and salt and mix well to combine. Add the yoghurt and milk and continue to mix until the mixture comes together as a soft dough. Add the egg, sugar and salt and mix well to combine. Add the yoghurt and milk and continue to mix until the mixture comes together as a soft dough. Set the dough aside, in the bowl, for 1 hour, or until risen, then turn out onto a lightly floured work surface and knead briefly until smooth and elastic. Set aside until needed. Set the dough aside, in the bowl, for 1 hour, or until risen, then turn out onto a lightly floured work surface and knead briefly until smooth and elastic. Set aside until needed. Divide the dough into 6 equal-sized balls, then place them onto a floured tray, cover them with a clean tea towel and set aside once more at room temperature for another 1 hour. Divide the dough into 6 equal-sized balls, then place them onto a floured tray, cover them with a clean tea towel and set aside once more at room temperature for another 1 hour. Meanwhile, for the dal chicken, heat half of the vegetable oil in a large, heavy-based, lidded frying pan over a high heat. Add the dried chillies and fry for 1 minute, then add the green chillies and onion and fry for 3-4 minutes, or until lightly coloured. Stir in the curry leaves, ginger and garlic and continue to fry. Meanwhile, for the dal chicken, heat half of the vegetable oil in a large, heavy-based, lidded frying pan over a high heat. Add the dried chillies and fry for 1 minute, then add the green chillies and onion and fry for 3-4 minutes, or until lightly coloured. Stir in the curry leaves, ginger and garlic and continue to fry. In a bowl, mix the chilli powder, ground cumin, coriander and turmeric with 150ml/5fl oz of the chicken stock to form a paste. Add the paste to the pan and cook until you see the oil separate from the mixture – about 2-3 minutes. In a bowl, mix the chilli powder, ground cumin, coriander and turmeric with 150ml/5fl oz of the chicken stock to form a paste. Add the paste to the pan and cook until you see the oil separate from the mixture – about 2-3 minutes. Add the lentils and their soaking water to the pan and bring the mixture to the boil, stirring well. Season, to taste, with the salt, then reduce the heat until the mixture is simmering, cover the pan with the lid and simmer for 4-5 minutes. Add the lentils and their soaking water to the pan and bring the mixture to the boil, stirring well. Season, to taste, with the salt, then reduce the heat until the mixture is simmering, cover the pan with the lid and simmer for 4-5 minutes. Add the butter to the pan, cover once more and continue to simmer while you cook the chicken. Add the butter to the pan, cover once more and continue to simmer while you cook the chicken. Heat the remaining oil in a separate saucepan over a medium heat. Fry the chicken for 3-4 minutes, or until golden-brown on both sides and almost cooked through. Heat the remaining oil in a separate saucepan over a medium heat. Fry the chicken for 3-4 minutes, or until golden-brown on both sides and almost cooked through. Transfer the lentil mixture to the pan containing the chicken, then stir in the tinned tomatoes and remaining chicken stock. Return the mixture to a simmer and simmer for another 5-10 minutes, or until the chicken is cooked through with no trace of pink remaining and the lentils are tender. Transfer the lentil mixture to the pan containing the chicken, then stir in the tinned tomatoes and remaining chicken stock. Return the mixture to a simmer and simmer for another 5-10 minutes, or until the chicken is cooked through with no trace of pink remaining and the lentils are tender. Stir in the tamarind paste, brown sugar, coriander and mint and season again, to taste. Loosen the mixture with a little more stock if it is too thick. Stir in the tamarind paste, brown sugar, coriander and mint and season again, to taste. Loosen the mixture with a little more stock if it is too thick. For the chilli paneer, heat a wok over a high heat, then add enough oil to reach 2.5cm/1in up the sides. When the oil is just shimmering, carefully lower the paneer into the pan in batches and fry until golden-brown all over. Transfer each batch to a sieve suspended over a bowl. For the chilli paneer, heat a wok over a high heat, then add enough oil to reach 2.5cm/1in up the sides. When the oil is just shimmering, carefully lower the paneer into the pan in batches and fry until golden-brown all over. Transfer each batch to a sieve suspended over a bowl. Discard the majority of the oil, leaving enough to just coat the bottom of the wok. Discard the majority of the oil, leaving enough to just coat the bottom of the wok. Add the pine nuts, chilli, ginger and garlic to the wok and stir-fry for 1-2 minutes. Add the pine nuts, chilli, ginger and garlic to the wok and stir-fry for 1-2 minutes. Add the red onion and peppers and stir-fry for another 1-2 minutes, then add the vinegar, soy sauce and chicken stock and bring to the mixture to a simmer. Add the red onion and peppers and stir-fry for another 1-2 minutes, then add the vinegar, soy sauce and chicken stock and bring to the mixture to a simmer. Add the spring onions and continue to simmer for 1-2 minutes, then whisk in the cornflour paste and continue to cook until the sauce has just thickened. Stir in the drained paneer. Garnish with coriander. Add the spring onions and continue to simmer for 1-2 minutes, then whisk in the cornflour paste and continue to cook until the sauce has just thickened. Stir in the drained paneer. Garnish with coriander. Preheat the oven to its highest setting. Place a heavy-based baking tray or pizza stone into the oven as it heats up. Preheat the oven to its highest setting. Place a heavy-based baking tray or pizza stone into the oven as it heats up. Stretch each dough ball into a flat oval shape using your hands. Bake the naans in the oven for 4-5 minutes, or until slightly risen and golden brown, then keep warm. Just before serving, brush their surfaces with melted butter. Stretch each dough ball into a flat oval shape using your hands. Bake the naans in the oven for 4-5 minutes, or until slightly risen and golden brown, then keep warm. Just before serving, brush their surfaces with melted butter. To serve, transfer the chicken dal to a large serving bowl. Stack the naans on a serving plate alongside. Spoon the chilli paneer onto a separate serving plate. Let everybody help themselves. To serve, transfer the chicken dal to a large serving bowl. Stack the naans on a serving plate alongside. Spoon the chilli paneer onto a separate serving plate. Let everybody help themselves."
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} | 901d5a3cbf398c1495cdd3f88079f48917610252f6d601550e8de5f2843552d5 | Damson jam recipe
An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/damson_jam_31753_16x9.jpg The damson season is so short that you can blink and miss it. Making your own damson jam ensures that uniquely deep, mysterious flavour is always on hand. If you have your own damson tree, lucky you, but if you don’t you can always buy them frozen throughout the year. Frozen damsons have an added advantage; they are much easier to stone. See the recipe tip for details. 1kg/2lb 4oz damsons (frozen is fine)850g/1lb 13oz granulated sugar 1kg/2lb 4oz damsons (frozen is fine) 850g/1lb 13oz granulated sugar Method Have on hand sterilised jars, a heatproof pouring jug, a jam funnel and pop two saucers into the freezer to get really cold. Remove the stones from the damsons and pop them into a large stock pot or jam making pan. (If you are using frozen damsons, let them thaw partially, then remove them with a cherry pitter). Add 300ml/10½fl oz of water and bring to a simmer. Cook the fruit for 20 minutes or until very soft. Pour in the sugar and cook over a medium heat, stirring frequently, until the sugar is completely dissolved. Bring the jam to a rapid boil, skimming off any foam from the top with a large spoon if it accumulates.Boil for 9-10 minutes or until the setting point is reached. You can test for a set by turning off the heat, and dropping a teaspoon of jam onto a cold saucer. When the jam is cool after a few minutes, it will crinkle up when pushed with a finger if it is at the setting point. If it is still very runny, return the jam to the boil for another 2-3 minutes and test again. When the jam has reached the setting point, turn off the heat and let the jam cool for five minutes. Line up the sterilised jars and use the heatproof jug to scoop up jam and pour it through the funnel into the jars, leaving a 2cm/¾in space at the top. Put clean, new lids on and seal.The jam should keep for up to a year, maybe a little longer. Have on hand sterilised jars, a heatproof pouring jug, a jam funnel and pop two saucers into the freezer to get really cold. Have on hand sterilised jars, a heatproof pouring jug, a jam funnel and pop two saucers into the freezer to get really cold. Remove the stones from the damsons and pop them into a large stock pot or jam making pan. (If you are using frozen damsons, let them thaw partially, then remove them with a cherry pitter). Add 300ml/10½fl oz of water and bring to a simmer. Cook the fruit for 20 minutes or until very soft. Remove the stones from the damsons and pop them into a large stock pot or jam making pan. (If you are using frozen damsons, let them thaw partially, then remove them with a cherry pitter). Add 300ml/10½fl oz of water and bring to a simmer. Cook the fruit for 20 minutes or until very soft. Pour in the sugar and cook over a medium heat, stirring frequently, until the sugar is completely dissolved. Bring the jam to a rapid boil, skimming off any foam from the top with a large spoon if it accumulates. Pour in the sugar and cook over a medium heat, stirring frequently, until the sugar is completely dissolved. Bring the jam to a rapid boil, skimming off any foam from the top with a large spoon if it accumulates. Boil for 9-10 minutes or until the setting point is reached. You can test for a set by turning off the heat, and dropping a teaspoon of jam onto a cold saucer. When the jam is cool after a few minutes, it will crinkle up when pushed with a finger if it is at the setting point. If it is still very runny, return the jam to the boil for another 2-3 minutes and test again. Boil for 9-10 minutes or until the setting point is reached. You can test for a set by turning off the heat, and dropping a teaspoon of jam onto a cold saucer. When the jam is cool after a few minutes, it will crinkle up when pushed with a finger if it is at the setting point. If it is still very runny, return the jam to the boil for another 2-3 minutes and test again. When the jam has reached the setting point, turn off the heat and let the jam cool for five minutes. Line up the sterilised jars and use the heatproof jug to scoop up jam and pour it through the funnel into the jars, leaving a 2cm/¾in space at the top. Put clean, new lids on and seal. When the jam has reached the setting point, turn off the heat and let the jam cool for five minutes. Line up the sterilised jars and use the heatproof jug to scoop up jam and pour it through the funnel into the jars, leaving a 2cm/¾in space at the top. Put clean, new lids on and seal. The jam should keep for up to a year, maybe a little longer. The jam should keep for up to a year, maybe a little longer. Recipe tips There is a really quick hack that helps to rid your damsons of pesky stones. Freeze them first. As they begin to soften, but are not wholly defrosted, you can pop the stones out easily with an olive or cherry pitter. This also means you can save your damsons for jam making on a rainy day or even pop them in a cobbler instead. If you really don’t want to stone them, you can make a damson jelly rather like Pam Corbin’s hedgerow jelly. | {
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"content": "An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/damson_jam_31753_16x9.jpg The damson season is so short that you can blink and miss it. Making your own damson jam ensures that uniquely deep, mysterious flavour is always on hand. If you have your own damson tree, lucky you, but if you don’t you can always buy them frozen throughout the year. Frozen damsons have an added advantage; they are much easier to stone. See the recipe tip for details. 1kg/2lb 4oz damsons (frozen is fine)850g/1lb 13oz granulated sugar 1kg/2lb 4oz damsons (frozen is fine) 850g/1lb 13oz granulated sugar Method Have on hand sterilised jars, a heatproof pouring jug, a jam funnel and pop two saucers into the freezer to get really cold. Remove the stones from the damsons and pop them into a large stock pot or jam making pan. (If you are using frozen damsons, let them thaw partially, then remove them with a cherry pitter). Add 300ml/10½fl oz of water and bring to a simmer. Cook the fruit for 20 minutes or until very soft. Pour in the sugar and cook over a medium heat, stirring frequently, until the sugar is completely dissolved. Bring the jam to a rapid boil, skimming off any foam from the top with a large spoon if it accumulates.Boil for 9-10 minutes or until the setting point is reached. You can test for a set by turning off the heat, and dropping a teaspoon of jam onto a cold saucer. When the jam is cool after a few minutes, it will crinkle up when pushed with a finger if it is at the setting point. If it is still very runny, return the jam to the boil for another 2-3 minutes and test again. When the jam has reached the setting point, turn off the heat and let the jam cool for five minutes. Line up the sterilised jars and use the heatproof jug to scoop up jam and pour it through the funnel into the jars, leaving a 2cm/¾in space at the top. Put clean, new lids on and seal.The jam should keep for up to a year, maybe a little longer. Have on hand sterilised jars, a heatproof pouring jug, a jam funnel and pop two saucers into the freezer to get really cold. Have on hand sterilised jars, a heatproof pouring jug, a jam funnel and pop two saucers into the freezer to get really cold. Remove the stones from the damsons and pop them into a large stock pot or jam making pan. (If you are using frozen damsons, let them thaw partially, then remove them with a cherry pitter). Add 300ml/10½fl oz of water and bring to a simmer. Cook the fruit for 20 minutes or until very soft. Remove the stones from the damsons and pop them into a large stock pot or jam making pan. (If you are using frozen damsons, let them thaw partially, then remove them with a cherry pitter). Add 300ml/10½fl oz of water and bring to a simmer. Cook the fruit for 20 minutes or until very soft. Pour in the sugar and cook over a medium heat, stirring frequently, until the sugar is completely dissolved. Bring the jam to a rapid boil, skimming off any foam from the top with a large spoon if it accumulates. Pour in the sugar and cook over a medium heat, stirring frequently, until the sugar is completely dissolved. Bring the jam to a rapid boil, skimming off any foam from the top with a large spoon if it accumulates. Boil for 9-10 minutes or until the setting point is reached. You can test for a set by turning off the heat, and dropping a teaspoon of jam onto a cold saucer. When the jam is cool after a few minutes, it will crinkle up when pushed with a finger if it is at the setting point. If it is still very runny, return the jam to the boil for another 2-3 minutes and test again. Boil for 9-10 minutes or until the setting point is reached. You can test for a set by turning off the heat, and dropping a teaspoon of jam onto a cold saucer. When the jam is cool after a few minutes, it will crinkle up when pushed with a finger if it is at the setting point. If it is still very runny, return the jam to the boil for another 2-3 minutes and test again. When the jam has reached the setting point, turn off the heat and let the jam cool for five minutes. Line up the sterilised jars and use the heatproof jug to scoop up jam and pour it through the funnel into the jars, leaving a 2cm/¾in space at the top. Put clean, new lids on and seal. When the jam has reached the setting point, turn off the heat and let the jam cool for five minutes. Line up the sterilised jars and use the heatproof jug to scoop up jam and pour it through the funnel into the jars, leaving a 2cm/¾in space at the top. Put clean, new lids on and seal. The jam should keep for up to a year, maybe a little longer. The jam should keep for up to a year, maybe a little longer. Recipe tips There is a really quick hack that helps to rid your damsons of pesky stones. Freeze them first. As they begin to soften, but are not wholly defrosted, you can pop the stones out easily with an olive or cherry pitter. This also means you can save your damsons for jam making on a rainy day or even pop them in a cobbler instead. If you really don’t want to stone them, you can make a damson jelly rather like Pam Corbin’s hedgerow jelly."
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} | 8e17e709d63edfe73882012dd9495816dbd6e4aa9765a98c4c633495f7f4e6b2 | Dan Lepard's white bread recipe
An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_white_bread_37005_16x9.jpg Dan Lepard's white bread recipe uses his famous low-knead technique that is perfect for people who can't hang around all day. With a few quick turns, you can make an impressive crusty white loaf. 400g/14oz strong white flour, plus extra for shaping and dusting1 tsp fast-action yeast 1 tsp fine salt300ml/10fl oz warm wateroil, for kneading 400g/14oz strong white flour, plus extra for shaping and dusting 1 tsp fast-action yeast 1 tsp fine salt 300ml/10fl oz warm water oil, for kneading Method Put the flour, yeast and salt in a bowl, pour in the warm water and stir everything together into a sticky shaggy mass. Scrape the dough from your hands, cover the bowl with a cloth and leave for 10 minutes. Lightly oil a 30cm/12in area of the work surface and your hands. Tilt the bowl and ease the dough out onto the oiled surface without too much pulling and teasing (a scraper may help). Lightly oil the inside of the bowl as well, to prevent any sticking later. Take the edge of the dough furthest from you in one hand and with minimal pulling, simply fold it over, to meet the edge nearest to you. Press the heel of your other hand down onto and into the dough, stretching it away from you by 5-10cm/2-4in. Give the dough a clockwise quarter-turn and repeat the "fold towards you, then push and gently stretch away from you" action. Do this turning, folding and pushing action, no more than 8-10 times, then return the dough to the bowl. You don't want to flatten or tear the dough, or handle it roughly: the whole action should be quite gentle and measured. Don't be tempted to add more flour, even if the dough seems wet; that's exactly as it should be. Repeat this light kneading twice at 10-minute intervals, and finally return the dough to the bowl and leave it to prove for 45 minutes. Wipe the work surface, dust it with flour then pat the dough into an oval. Roll it up tightly, give each end a pinch to keep it neat then place the dough seam-side down on a floured tray, cover with a cloth and leave until the dough has increased in size by a half – about 45 minutes. Meanwhile preheat the oven to 220C/425F/Gas 7 (fan 200C). Flour the top of the dough, cut a slash down the middle and bake for 35–40 minutes. Put the flour, yeast and salt in a bowl, pour in the warm water and stir everything together into a sticky shaggy mass. Put the flour, yeast and salt in a bowl, pour in the warm water and stir everything together into a sticky shaggy mass. Scrape the dough from your hands, cover the bowl with a cloth and leave for 10 minutes. Scrape the dough from your hands, cover the bowl with a cloth and leave for 10 minutes. Lightly oil a 30cm/12in area of the work surface and your hands. Tilt the bowl and ease the dough out onto the oiled surface without too much pulling and teasing (a scraper may help). Lightly oil the inside of the bowl as well, to prevent any sticking later. Take the edge of the dough furthest from you in one hand and with minimal pulling, simply fold it over, to meet the edge nearest to you. Press the heel of your other hand down onto and into the dough, stretching it away from you by 5-10cm/2-4in. Lightly oil a 30cm/12in area of the work surface and your hands. Tilt the bowl and ease the dough out onto the oiled surface without too much pulling and teasing (a scraper may help). Lightly oil the inside of the bowl as well, to prevent any sticking later. Take the edge of the dough furthest from you in one hand and with minimal pulling, simply fold it over, to meet the edge nearest to you. Press the heel of your other hand down onto and into the dough, stretching it away from you by 5-10cm/2-4in. Give the dough a clockwise quarter-turn and repeat the "fold towards you, then push and gently stretch away from you" action. Do this turning, folding and pushing action, no more than 8-10 times, then return the dough to the bowl. You don't want to flatten or tear the dough, or handle it roughly: the whole action should be quite gentle and measured. Don't be tempted to add more flour, even if the dough seems wet; that's exactly as it should be. Repeat this light kneading twice at 10-minute intervals, and finally return the dough to the bowl and leave it to prove for 45 minutes. Give the dough a clockwise quarter-turn and repeat the "fold towards you, then push and gently stretch away from you" action. Do this turning, folding and pushing action, no more than 8-10 times, then return the dough to the bowl. You don't want to flatten or tear the dough, or handle it roughly: the whole action should be quite gentle and measured. Don't be tempted to add more flour, even if the dough seems wet; that's exactly as it should be. Repeat this light kneading twice at 10-minute intervals, and finally return the dough to the bowl and leave it to prove for 45 minutes. Wipe the work surface, dust it with flour then pat the dough into an oval. Roll it up tightly, give each end a pinch to keep it neat then place the dough seam-side down on a floured tray, cover with a cloth and leave until the dough has increased in size by a half – about 45 minutes. Wipe the work surface, dust it with flour then pat the dough into an oval. Roll it up tightly, give each end a pinch to keep it neat then place the dough seam-side down on a floured tray, cover with a cloth and leave until the dough has increased in size by a half – about 45 minutes. Meanwhile preheat the oven to 220C/425F/Gas 7 (fan 200C). Meanwhile preheat the oven to 220C/425F/Gas 7 (fan 200C). Flour the top of the dough, cut a slash down the middle and bake for 35–40 minutes. Flour the top of the dough, cut a slash down the middle and bake for 35–40 minutes. Recipe tips If flavours are your thing, then toss in up to 200g/7oz of cubed cheddar, or a little crispy bacon or some well-drained pitted olives and a handful of chopped herbs and you’ll have one of those ‘wow’ breads you see in the best bakeries. | {
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"title": "Dan Lepard's white bread recipe",
"content": "An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_white_bread_37005_16x9.jpg Dan Lepard's white bread recipe uses his famous low-knead technique that is perfect for people who can't hang around all day. With a few quick turns, you can make an impressive crusty white loaf. 400g/14oz strong white flour, plus extra for shaping and dusting1 tsp fast-action yeast 1 tsp fine salt300ml/10fl oz warm wateroil, for kneading 400g/14oz strong white flour, plus extra for shaping and dusting 1 tsp fast-action yeast 1 tsp fine salt 300ml/10fl oz warm water oil, for kneading Method Put the flour, yeast and salt in a bowl, pour in the warm water and stir everything together into a sticky shaggy mass. Scrape the dough from your hands, cover the bowl with a cloth and leave for 10 minutes. Lightly oil a 30cm/12in area of the work surface and your hands. Tilt the bowl and ease the dough out onto the oiled surface without too much pulling and teasing (a scraper may help). Lightly oil the inside of the bowl as well, to prevent any sticking later. Take the edge of the dough furthest from you in one hand and with minimal pulling, simply fold it over, to meet the edge nearest to you. Press the heel of your other hand down onto and into the dough, stretching it away from you by 5-10cm/2-4in. Give the dough a clockwise quarter-turn and repeat the \"fold towards you, then push and gently stretch away from you\" action. Do this turning, folding and pushing action, no more than 8-10 times, then return the dough to the bowl. You don't want to flatten or tear the dough, or handle it roughly: the whole action should be quite gentle and measured. Don't be tempted to add more flour, even if the dough seems wet; that's exactly as it should be. Repeat this light kneading twice at 10-minute intervals, and finally return the dough to the bowl and leave it to prove for 45 minutes. Wipe the work surface, dust it with flour then pat the dough into an oval. Roll it up tightly, give each end a pinch to keep it neat then place the dough seam-side down on a floured tray, cover with a cloth and leave until the dough has increased in size by a half – about 45 minutes. Meanwhile preheat the oven to 220C/425F/Gas 7 (fan 200C). Flour the top of the dough, cut a slash down the middle and bake for 35–40 minutes. Put the flour, yeast and salt in a bowl, pour in the warm water and stir everything together into a sticky shaggy mass. Put the flour, yeast and salt in a bowl, pour in the warm water and stir everything together into a sticky shaggy mass. Scrape the dough from your hands, cover the bowl with a cloth and leave for 10 minutes. Scrape the dough from your hands, cover the bowl with a cloth and leave for 10 minutes. Lightly oil a 30cm/12in area of the work surface and your hands. Tilt the bowl and ease the dough out onto the oiled surface without too much pulling and teasing (a scraper may help). Lightly oil the inside of the bowl as well, to prevent any sticking later. Take the edge of the dough furthest from you in one hand and with minimal pulling, simply fold it over, to meet the edge nearest to you. Press the heel of your other hand down onto and into the dough, stretching it away from you by 5-10cm/2-4in. Lightly oil a 30cm/12in area of the work surface and your hands. Tilt the bowl and ease the dough out onto the oiled surface without too much pulling and teasing (a scraper may help). Lightly oil the inside of the bowl as well, to prevent any sticking later. Take the edge of the dough furthest from you in one hand and with minimal pulling, simply fold it over, to meet the edge nearest to you. Press the heel of your other hand down onto and into the dough, stretching it away from you by 5-10cm/2-4in. Give the dough a clockwise quarter-turn and repeat the \"fold towards you, then push and gently stretch away from you\" action. Do this turning, folding and pushing action, no more than 8-10 times, then return the dough to the bowl. You don't want to flatten or tear the dough, or handle it roughly: the whole action should be quite gentle and measured. Don't be tempted to add more flour, even if the dough seems wet; that's exactly as it should be. Repeat this light kneading twice at 10-minute intervals, and finally return the dough to the bowl and leave it to prove for 45 minutes. Give the dough a clockwise quarter-turn and repeat the \"fold towards you, then push and gently stretch away from you\" action. Do this turning, folding and pushing action, no more than 8-10 times, then return the dough to the bowl. You don't want to flatten or tear the dough, or handle it roughly: the whole action should be quite gentle and measured. Don't be tempted to add more flour, even if the dough seems wet; that's exactly as it should be. Repeat this light kneading twice at 10-minute intervals, and finally return the dough to the bowl and leave it to prove for 45 minutes. Wipe the work surface, dust it with flour then pat the dough into an oval. Roll it up tightly, give each end a pinch to keep it neat then place the dough seam-side down on a floured tray, cover with a cloth and leave until the dough has increased in size by a half – about 45 minutes. Wipe the work surface, dust it with flour then pat the dough into an oval. Roll it up tightly, give each end a pinch to keep it neat then place the dough seam-side down on a floured tray, cover with a cloth and leave until the dough has increased in size by a half – about 45 minutes. Meanwhile preheat the oven to 220C/425F/Gas 7 (fan 200C). Meanwhile preheat the oven to 220C/425F/Gas 7 (fan 200C). Flour the top of the dough, cut a slash down the middle and bake for 35–40 minutes. Flour the top of the dough, cut a slash down the middle and bake for 35–40 minutes. Recipe tips If flavours are your thing, then toss in up to 200g/7oz of cubed cheddar, or a little crispy bacon or some well-drained pitted olives and a handful of chopped herbs and you’ll have one of those ‘wow’ breads you see in the best bakeries."
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} | 71105747724faae2d6796f0f6b273ac009aaf4e95b1c0fdd7e8f850e0400ebf0 | Roast pork with pickled prunes and cured cucumber recipe
An average of 4.0 out of 5 stars from 1 rating This roast pork dish makes a great lighter alternative Sunday lunch for the spring or summer as it’s served with prunes and cucumber. 300g/10½oz prunes250ml/9fl oz white wine vinegar250g/9oz caster sugar 1 tsp black peppercorns4 cloves1 cinnamon stick1 star anise 300g/10½oz prunes 250ml/9fl oz white wine vinegar 250g/9oz caster sugar 1 tsp black peppercorns 4 cloves 1 cinnamon stick 1 star anise 1 tbsp salt 1 tbsp salt 2–3 juniper berries1 tbsp coriander seeds1 tbsp fennel seeds2 tbsp olive oil570ml/1 pint white wine2kg/4lb 8oz rack of pork, on the bone, skin scoredknob of fresh root ginger, peeled and coarsely grated1 cucumber, thickly sliced 200g/7oz caster sugar200ml/7fl oz cider vinegar 2–3 juniper berries 1 tbsp coriander seeds 1 tbsp fennel seeds 2 tbsp olive oil 570ml/1 pint white wine 2kg/4lb 8oz rack of pork, on the bone, skin scored knob of fresh root ginger, peeled and coarsely grated 1 cucumber, thickly sliced 200g/7oz caster sugar 200ml/7fl oz cider vinegar 400g/14oz new potatoes75g/2¾oz unsalted butter1 tbsp roughly chopped fresh parsley 400g/14oz new potatoes 75g/2¾oz unsalted butter 1 tbsp roughly chopped fresh parsley Method To make the prunes, cover the prunes in boiling water and leave for 2 hours to rehydrate, then drain.Place the vinegar, sugar, aromatics and spices in a small saucepan over a medium heat and cook for 5 minutes. Add the prunes, then turn off the heat and leave them to infuse overnight.To make the cured cucumber, place the salt and ginger in a bowl along with the cucumber and macerate for 30 minutes. Remove from the bowl and squeeze over a sieve to remove the liquid. Heat the caster sugar and vinegar in a medium saucepan and stir until the sugar has dissolved. Add the cucumber to the warm sugar and vinegar mixture. To make the roast pork, preheat the oven to 220C/200C Fan/Gas 7. Place the berries, coriander and fennel seeds and oil into a pestle and mortar and grind to a rough paste. Rub over the skin of the pork. Pour the wine into a roasting tray, add the pork and roast in the oven for 1¼ hours or until cooked through. Check it is cooked by putting a skewer into the centre of the meat and ensuring the juices are clear with no traces of pink. Finish the pork under a medium hot grill for 10 minutes, until the skin has crisped up. Rest until ready to serve.Bring a large pan of salted water to the boil, and cook the potatoes at a simmer until tender – about 12–15 minutes. Drain the potatoes, then toss with the butter and parsley.To serve, place the buttered potatoes on a serving plate and top with slices of roast pork, prunes and cured cucumber. To make the prunes, cover the prunes in boiling water and leave for 2 hours to rehydrate, then drain. To make the prunes, cover the prunes in boiling water and leave for 2 hours to rehydrate, then drain. Place the vinegar, sugar, aromatics and spices in a small saucepan over a medium heat and cook for 5 minutes. Add the prunes, then turn off the heat and leave them to infuse overnight. Place the vinegar, sugar, aromatics and spices in a small saucepan over a medium heat and cook for 5 minutes. Add the prunes, then turn off the heat and leave them to infuse overnight. To make the cured cucumber, place the salt and ginger in a bowl along with the cucumber and macerate for 30 minutes. Remove from the bowl and squeeze over a sieve to remove the liquid. Heat the caster sugar and vinegar in a medium saucepan and stir until the sugar has dissolved. Add the cucumber to the warm sugar and vinegar mixture. To make the cured cucumber, place the salt and ginger in a bowl along with the cucumber and macerate for 30 minutes. Remove from the bowl and squeeze over a sieve to remove the liquid. Heat the caster sugar and vinegar in a medium saucepan and stir until the sugar has dissolved. Add the cucumber to the warm sugar and vinegar mixture. To make the roast pork, preheat the oven to 220C/200C Fan/Gas 7. Place the berries, coriander and fennel seeds and oil into a pestle and mortar and grind to a rough paste. Rub over the skin of the pork. Pour the wine into a roasting tray, add the pork and roast in the oven for 1¼ hours or until cooked through. Check it is cooked by putting a skewer into the centre of the meat and ensuring the juices are clear with no traces of pink. Finish the pork under a medium hot grill for 10 minutes, until the skin has crisped up. Rest until ready to serve. To make the roast pork, preheat the oven to 220C/200C Fan/Gas 7. Place the berries, coriander and fennel seeds and oil into a pestle and mortar and grind to a rough paste. Rub over the skin of the pork. Pour the wine into a roasting tray, add the pork and roast in the oven for 1¼ hours or until cooked through. Check it is cooked by putting a skewer into the centre of the meat and ensuring the juices are clear with no traces of pink. Finish the pork under a medium hot grill for 10 minutes, until the skin has crisped up. Rest until ready to serve. Bring a large pan of salted water to the boil, and cook the potatoes at a simmer until tender – about 12–15 minutes. Drain the potatoes, then toss with the butter and parsley. Bring a large pan of salted water to the boil, and cook the potatoes at a simmer until tender – about 12–15 minutes. Drain the potatoes, then toss with the butter and parsley. To serve, place the buttered potatoes on a serving plate and top with slices of roast pork, prunes and cured cucumber. To serve, place the buttered potatoes on a serving plate and top with slices of roast pork, prunes and cured cucumber. | {
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"title": "Roast pork with pickled prunes and cured cucumber recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating This roast pork dish makes a great lighter alternative Sunday lunch for the spring or summer as it’s served with prunes and cucumber. 300g/10½oz prunes250ml/9fl oz white wine vinegar250g/9oz caster sugar 1 tsp black peppercorns4 cloves1 cinnamon stick1 star anise 300g/10½oz prunes 250ml/9fl oz white wine vinegar 250g/9oz caster sugar 1 tsp black peppercorns 4 cloves 1 cinnamon stick 1 star anise 1 tbsp salt 1 tbsp salt 2–3 juniper berries1 tbsp coriander seeds1 tbsp fennel seeds2 tbsp olive oil570ml/1 pint white wine2kg/4lb 8oz rack of pork, on the bone, skin scoredknob of fresh root ginger, peeled and coarsely grated1 cucumber, thickly sliced 200g/7oz caster sugar200ml/7fl oz cider vinegar 2–3 juniper berries 1 tbsp coriander seeds 1 tbsp fennel seeds 2 tbsp olive oil 570ml/1 pint white wine 2kg/4lb 8oz rack of pork, on the bone, skin scored knob of fresh root ginger, peeled and coarsely grated 1 cucumber, thickly sliced 200g/7oz caster sugar 200ml/7fl oz cider vinegar 400g/14oz new potatoes75g/2¾oz unsalted butter1 tbsp roughly chopped fresh parsley 400g/14oz new potatoes 75g/2¾oz unsalted butter 1 tbsp roughly chopped fresh parsley Method To make the prunes, cover the prunes in boiling water and leave for 2 hours to rehydrate, then drain.Place the vinegar, sugar, aromatics and spices in a small saucepan over a medium heat and cook for 5 minutes. Add the prunes, then turn off the heat and leave them to infuse overnight.To make the cured cucumber, place the salt and ginger in a bowl along with the cucumber and macerate for 30 minutes. Remove from the bowl and squeeze over a sieve to remove the liquid. Heat the caster sugar and vinegar in a medium saucepan and stir until the sugar has dissolved. Add the cucumber to the warm sugar and vinegar mixture. To make the roast pork, preheat the oven to 220C/200C Fan/Gas 7. Place the berries, coriander and fennel seeds and oil into a pestle and mortar and grind to a rough paste. Rub over the skin of the pork. Pour the wine into a roasting tray, add the pork and roast in the oven for 1¼ hours or until cooked through. Check it is cooked by putting a skewer into the centre of the meat and ensuring the juices are clear with no traces of pink. Finish the pork under a medium hot grill for 10 minutes, until the skin has crisped up. Rest until ready to serve.Bring a large pan of salted water to the boil, and cook the potatoes at a simmer until tender – about 12–15 minutes. Drain the potatoes, then toss with the butter and parsley.To serve, place the buttered potatoes on a serving plate and top with slices of roast pork, prunes and cured cucumber. To make the prunes, cover the prunes in boiling water and leave for 2 hours to rehydrate, then drain. To make the prunes, cover the prunes in boiling water and leave for 2 hours to rehydrate, then drain. Place the vinegar, sugar, aromatics and spices in a small saucepan over a medium heat and cook for 5 minutes. Add the prunes, then turn off the heat and leave them to infuse overnight. Place the vinegar, sugar, aromatics and spices in a small saucepan over a medium heat and cook for 5 minutes. Add the prunes, then turn off the heat and leave them to infuse overnight. To make the cured cucumber, place the salt and ginger in a bowl along with the cucumber and macerate for 30 minutes. Remove from the bowl and squeeze over a sieve to remove the liquid. Heat the caster sugar and vinegar in a medium saucepan and stir until the sugar has dissolved. Add the cucumber to the warm sugar and vinegar mixture. To make the cured cucumber, place the salt and ginger in a bowl along with the cucumber and macerate for 30 minutes. Remove from the bowl and squeeze over a sieve to remove the liquid. Heat the caster sugar and vinegar in a medium saucepan and stir until the sugar has dissolved. Add the cucumber to the warm sugar and vinegar mixture. To make the roast pork, preheat the oven to 220C/200C Fan/Gas 7. Place the berries, coriander and fennel seeds and oil into a pestle and mortar and grind to a rough paste. Rub over the skin of the pork. Pour the wine into a roasting tray, add the pork and roast in the oven for 1¼ hours or until cooked through. Check it is cooked by putting a skewer into the centre of the meat and ensuring the juices are clear with no traces of pink. Finish the pork under a medium hot grill for 10 minutes, until the skin has crisped up. Rest until ready to serve. To make the roast pork, preheat the oven to 220C/200C Fan/Gas 7. Place the berries, coriander and fennel seeds and oil into a pestle and mortar and grind to a rough paste. Rub over the skin of the pork. Pour the wine into a roasting tray, add the pork and roast in the oven for 1¼ hours or until cooked through. Check it is cooked by putting a skewer into the centre of the meat and ensuring the juices are clear with no traces of pink. Finish the pork under a medium hot grill for 10 minutes, until the skin has crisped up. Rest until ready to serve. Bring a large pan of salted water to the boil, and cook the potatoes at a simmer until tender – about 12–15 minutes. Drain the potatoes, then toss with the butter and parsley. Bring a large pan of salted water to the boil, and cook the potatoes at a simmer until tender – about 12–15 minutes. Drain the potatoes, then toss with the butter and parsley. To serve, place the buttered potatoes on a serving plate and top with slices of roast pork, prunes and cured cucumber. To serve, place the buttered potatoes on a serving plate and top with slices of roast pork, prunes and cured cucumber."
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} | 2d0da58365d3f48251ed4b43533e2dd7bb3c032e488bf46ba3e515f557e2d858 | Danish pastry with sweet or savoury fillings recipe
Roll out the butter between two pieces of greaseproof paper into a rectangle about 15x30cm/6x12in and 8mm (third of an inch) thick. Place in the fridge for two hours.Meanwhile, to make the pastry dough, place the flour, salt, sugar and yeast in a large mixing bowl (making sure the yeast does not come into direct contact with the salt). Mix in the egg and most of the milk until you have a soft dough. Add a dash more milk if there are still dry flakes in the bowl. Tip the dough onto a lightly floured surface and knead well for 10 minutes, or until it can be stretched with your hands. (It will be slightly firmer than bread dough.) Wrap the dough in clingfilm and chill in the fridge for a couple of hours at least. Once chilled roll the dough out onto a floured work surface and roll it into a 50x20cm/20x8in rectangle. Lay the chilled butter over two-thirds of the dough. Bring the unbuttered section into the centre, then fold over the covered top. You now have three layers of dough and two layers of butter. Pinch the edges together slightly to seal in the butter. Return the dough to the fridge to chill for 30 minutes. Once chilled, give the dough a quarter turn and roll out the dough into a long rectangle again and repeat the folding process. Refrigerate for 30 minutes again. Repeat this process twice more then wrap the dough in clingfilm and leave it to rest overnight. For the emmental, mushroom and onion pastry filling, in a hot pan, add a little olive oil and fry the onions for a couple of minutes. Add the mushrooms and fry gently for five minutes, or until they are soft. Remove from the heat and season with salt and pepper and allow to cool completely. Line a baking tray with baking parchment. Take the chilled dough from the fridge. Cut the dough in half and on a lightly floured surface, roll one part into a rectangle about 25x35cm/10x14in, and a little less than a centimetre thick. With the long side of the pastry in front of you, spread half of the cool mushroom and onion mix over the pastry and top with the thin slices of cheese. You are now going to roll the pastry towards you into a tight Swiss roll. So take the two furthest corners and fold them over the edge. Pull the dough gently upwards each time you roll it to keep the pastry tight. Once you have a long Swiss roll in front of you. Gently roll it back and forth to seal the edges. Repeat with the second piece of dough and the rest of the filling. Cut each roll into 10 slices to create 10 individual pastries and arrange on one or two baking trays lined with baking parchment. Cover the pastries on the baking tray in clingfilm, or place the tray in a large plastic bag, and leave to rise for one hour. Preheat a non-fan oven to 180C/350F/Gas 4Uncover the pastries, brush them with egg wash and grate some grated emmental on top of each one. Bake the pastries in the pre-heated non-fan oven for around 20 minutes, or until golden-brown. Allow the pastries to cool a little on a wire rack then eat them warm.For the sweet pastries, first make the chocolate crème patissière. Beat the eggs and sugar together in a bowl, then add the cocoa and flour, and whisk well. In a heavy-based saucepan, heat the milk, cream and calvados until it reaches a simmer, then slowly pour the mixture onto the eggs, whisking as you pour. Return the mixture to the pan and heat gently, stirring constantly, until it has thickened and come to the boil. Remove from the heat and stir in the broken chocolate and vanilla. Allow the chocolate to melt and stir to mix, then leave to cool covered with a disc of baking parchment to stop a skin forming.To make the apple purée, heat the apples with a splash of water and the caster sugar for 10 minutes, or until the apples are softened and broken down to a purée. (If needed blend the apple mixture in a food processor for one minute into a smooth purée, then pass it through a sieve.)Put the apple purée into a bowl and allow to cool completely.Take the chilled dough and roll it out on a lightly floured surface to just under a centimetre thick and cut it into 12cm/4½in squares. You should get 8-12 equally sized squares. Spoon one tablespoon of the crème patissière onto the middle of each of the pastry squares and spoon one tablespoon of the apple purée next to it. Fold the pastry into triangles, and press the edges together firmly to seal. Arrange the pastries well-spaced apart on one or two baking trays lined with baking parchment. Cover with clingfilm, or place in a large plastic bag, and leave to rise for 1-2 hours. Preheat the oven to 180C/350F/Gas 4.Pierce the top of the triangles with a sharp knife to let the steam out and brush the triangles with egg wash. Bake on a lined tray for 15-20 minutes, or until golden-brown. Cool them on a wire rack. Roll out the butter between two pieces of greaseproof paper into a rectangle about 15x30cm/6x12in and 8mm (third of an inch) thick. Place in the fridge for two hours. Roll out the butter between two pieces of greaseproof paper into a rectangle about 15x30cm/6x12in and 8mm (third of an inch) thick. Place in the fridge for two hours. Meanwhile, to make the pastry dough, place the flour, salt, sugar and yeast in a large mixing bowl (making sure the yeast does not come into direct contact with the salt). Mix in the egg and most of the milk until you have a soft dough. Add a dash more milk if there are still dry flakes in the bowl. Meanwhile, to make the pastry dough, place the flour, salt, sugar and yeast in a large mixing bowl (making sure the yeast does not come into direct contact with the salt). Mix in the egg and most of the milk until you have a soft dough. Add a dash more milk if there are still dry flakes in the bowl. Tip the dough onto a lightly floured surface and knead well for 10 minutes, or until it can be stretched with your hands. (It will be slightly firmer than bread dough.) Wrap the dough in clingfilm and chill in the fridge for a couple of hours at least. Tip the dough onto a lightly floured surface and knead well for 10 minutes, or until it can be stretched with your hands. (It will be slightly firmer than bread dough.) Wrap the dough in clingfilm and chill in the fridge for a couple of hours at least. Once chilled roll the dough out onto a floured work surface and roll it into a 50x20cm/20x8in rectangle. Lay the chilled butter over two-thirds of the dough. Bring the unbuttered section into the centre, then fold over the covered top. You now have three layers of dough and two layers of butter. Pinch the edges together slightly to seal in the butter. Return the dough to the fridge to chill for 30 minutes. Once chilled roll the dough out onto a floured work surface and roll it into a 50x20cm/20x8in rectangle. Lay the chilled butter over two-thirds of the dough. Bring the unbuttered section into the centre, then fold over the covered top. You now have three layers of dough and two layers of butter. Pinch the edges together slightly to seal in the butter. Return the dough to the fridge to chill for 30 minutes. Once chilled, give the dough a quarter turn and roll out the dough into a long rectangle again and repeat the folding process. Refrigerate for 30 minutes again. Repeat this process twice more then wrap the dough in clingfilm and leave it to rest overnight. Once chilled, give the dough a quarter turn and roll out the dough into a long rectangle again and repeat the folding process. Refrigerate for 30 minutes again. Repeat this process twice more then wrap the dough in clingfilm and leave it to rest overnight. For the emmental, mushroom and onion pastry filling, in a hot pan, add a little olive oil and fry the onions for a couple of minutes. Add the mushrooms and fry gently for five minutes, or until they are soft. For the emmental, mushroom and onion pastry filling, in a hot pan, add a little olive oil and fry the onions for a couple of minutes. Add the mushrooms and fry gently for five minutes, or until they are soft. Remove from the heat and season with salt and pepper and allow to cool completely. Remove from the heat and season with salt and pepper and allow to cool completely. Line a baking tray with baking parchment. Take the chilled dough from the fridge. Cut the dough in half and on a lightly floured surface, roll one part into a rectangle about 25x35cm/10x14in, and a little less than a centimetre thick. Line a baking tray with baking parchment. Take the chilled dough from the fridge. Cut the dough in half and on a lightly floured surface, roll one part into a rectangle about 25x35cm/10x14in, and a little less than a centimetre thick. With the long side of the pastry in front of you, spread half of the cool mushroom and onion mix over the pastry and top with the thin slices of cheese. With the long side of the pastry in front of you, spread half of the cool mushroom and onion mix over the pastry and top with the thin slices of cheese. You are now going to roll the pastry towards you into a tight Swiss roll. So take the two furthest corners and fold them over the edge. Pull the dough gently upwards each time you roll it to keep the pastry tight. You are now going to roll the pastry towards you into a tight Swiss roll. So take the two furthest corners and fold them over the edge. Pull the dough gently upwards each time you roll it to keep the pastry tight. Once you have a long Swiss roll in front of you. Gently roll it back and forth to seal the edges. Once you have a long Swiss roll in front of you. Gently roll it back and forth to seal the edges. Repeat with the second piece of dough and the rest of the filling. Repeat with the second piece of dough and the rest of the filling. Cut each roll into 10 slices to create 10 individual pastries and arrange on one or two baking trays lined with baking parchment. Cut each roll into 10 slices to create 10 individual pastries and arrange on one or two baking trays lined with baking parchment. Cover the pastries on the baking tray in clingfilm, or place the tray in a large plastic bag, and leave to rise for one hour. Cover the pastries on the baking tray in clingfilm, or place the tray in a large plastic bag, and leave to rise for one hour. Preheat a non-fan oven to 180C/350F/Gas 4 Preheat a non-fan oven to 180C/350F/Gas 4 Uncover the pastries, brush them with egg wash and grate some grated emmental on top of each one. Uncover the pastries, brush them with egg wash and grate some grated emmental on top of each one. Bake the pastries in the pre-heated non-fan oven for around 20 minutes, or until golden-brown. Bake the pastries in the pre-heated non-fan oven for around 20 minutes, or until golden-brown. Allow the pastries to cool a little on a wire rack then eat them warm. Allow the pastries to cool a little on a wire rack then eat them warm. For the sweet pastries, first make the chocolate crème patissière. Beat the eggs and sugar together in a bowl, then add the cocoa and flour, and whisk well. For the sweet pastries, first make the chocolate crème patissière. Beat the eggs and sugar together in a bowl, then add the cocoa and flour, and whisk well. In a heavy-based saucepan, heat the milk, cream and calvados until it reaches a simmer, then slowly pour the mixture onto the eggs, whisking as you pour. Return the mixture to the pan and heat gently, stirring constantly, until it has thickened and come to the boil. Remove from the heat and stir in the broken chocolate and vanilla. Allow the chocolate to melt and stir to mix, then leave to cool covered with a disc of baking parchment to stop a skin forming. In a heavy-based saucepan, heat the milk, cream and calvados until it reaches a simmer, then slowly pour the mixture onto the eggs, whisking as you pour. Return the mixture to the pan and heat gently, stirring constantly, until it has thickened and come to the boil. Remove from the heat and stir in the broken chocolate and vanilla. Allow the chocolate to melt and stir to mix, then leave to cool covered with a disc of baking parchment to stop a skin forming. To make the apple purée, heat the apples with a splash of water and the caster sugar for 10 minutes, or until the apples are softened and broken down to a purée. (If needed blend the apple mixture in a food processor for one minute into a smooth purée, then pass it through a sieve.) To make the apple purée, heat the apples with a splash of water and the caster sugar for 10 minutes, or until the apples are softened and broken down to a purée. (If needed blend the apple mixture in a food processor for one minute into a smooth purée, then pass it through a sieve.) Put the apple purée into a bowl and allow to cool completely. Put the apple purée into a bowl and allow to cool completely. Take the chilled dough and roll it out on a lightly floured surface to just under a centimetre thick and cut it into 12cm/4½in squares. You should get 8-12 equally sized squares. Take the chilled dough and roll it out on a lightly floured surface to just under a centimetre thick and cut it into 12cm/4½in squares. You should get 8-12 equally sized squares. Spoon one tablespoon of the crème patissière onto the middle of each of the pastry squares and spoon one tablespoon of the apple purée next to it. Fold the pastry into triangles, and press the edges together firmly to seal. Spoon one tablespoon of the crème patissière onto the middle of each of the pastry squares and spoon one tablespoon of the apple purée next to it. Fold the pastry into triangles, and press the edges together firmly to seal. Arrange the pastries well-spaced apart on one or two baking trays lined with baking parchment. Cover with clingfilm, or place in a large plastic bag, and leave to rise for 1-2 hours. Arrange the pastries well-spaced apart on one or two baking trays lined with baking parchment. Cover with clingfilm, or place in a large plastic bag, and leave to rise for 1-2 hours. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Pierce the top of the triangles with a sharp knife to let the steam out and brush the triangles with egg wash. Pierce the top of the triangles with a sharp knife to let the steam out and brush the triangles with egg wash. Bake on a lined tray for 15-20 minutes, or until golden-brown. Cool them on a wire rack. Bake on a lined tray for 15-20 minutes, or until golden-brown. Cool them on a wire rack. | {
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"title": "Danish pastry with sweet or savoury fillings recipe",
"content": "Roll out the butter between two pieces of greaseproof paper into a rectangle about 15x30cm/6x12in and 8mm (third of an inch) thick. Place in the fridge for two hours.Meanwhile, to make the pastry dough, place the flour, salt, sugar and yeast in a large mixing bowl (making sure the yeast does not come into direct contact with the salt). Mix in the egg and most of the milk until you have a soft dough. Add a dash more milk if there are still dry flakes in the bowl. Tip the dough onto a lightly floured surface and knead well for 10 minutes, or until it can be stretched with your hands. (It will be slightly firmer than bread dough.) Wrap the dough in clingfilm and chill in the fridge for a couple of hours at least. Once chilled roll the dough out onto a floured work surface and roll it into a 50x20cm/20x8in rectangle. Lay the chilled butter over two-thirds of the dough. Bring the unbuttered section into the centre, then fold over the covered top. You now have three layers of dough and two layers of butter. Pinch the edges together slightly to seal in the butter. Return the dough to the fridge to chill for 30 minutes. Once chilled, give the dough a quarter turn and roll out the dough into a long rectangle again and repeat the folding process. Refrigerate for 30 minutes again. Repeat this process twice more then wrap the dough in clingfilm and leave it to rest overnight. For the emmental, mushroom and onion pastry filling, in a hot pan, add a little olive oil and fry the onions for a couple of minutes. Add the mushrooms and fry gently for five minutes, or until they are soft. Remove from the heat and season with salt and pepper and allow to cool completely. Line a baking tray with baking parchment. Take the chilled dough from the fridge. Cut the dough in half and on a lightly floured surface, roll one part into a rectangle about 25x35cm/10x14in, and a little less than a centimetre thick. With the long side of the pastry in front of you, spread half of the cool mushroom and onion mix over the pastry and top with the thin slices of cheese. You are now going to roll the pastry towards you into a tight Swiss roll. So take the two furthest corners and fold them over the edge. Pull the dough gently upwards each time you roll it to keep the pastry tight. Once you have a long Swiss roll in front of you. Gently roll it back and forth to seal the edges. Repeat with the second piece of dough and the rest of the filling. Cut each roll into 10 slices to create 10 individual pastries and arrange on one or two baking trays lined with baking parchment. Cover the pastries on the baking tray in clingfilm, or place the tray in a large plastic bag, and leave to rise for one hour. Preheat a non-fan oven to 180C/350F/Gas 4Uncover the pastries, brush them with egg wash and grate some grated emmental on top of each one. Bake the pastries in the pre-heated non-fan oven for around 20 minutes, or until golden-brown. Allow the pastries to cool a little on a wire rack then eat them warm.For the sweet pastries, first make the chocolate crème patissière. Beat the eggs and sugar together in a bowl, then add the cocoa and flour, and whisk well. In a heavy-based saucepan, heat the milk, cream and calvados until it reaches a simmer, then slowly pour the mixture onto the eggs, whisking as you pour. Return the mixture to the pan and heat gently, stirring constantly, until it has thickened and come to the boil. Remove from the heat and stir in the broken chocolate and vanilla. Allow the chocolate to melt and stir to mix, then leave to cool covered with a disc of baking parchment to stop a skin forming.To make the apple purée, heat the apples with a splash of water and the caster sugar for 10 minutes, or until the apples are softened and broken down to a purée. (If needed blend the apple mixture in a food processor for one minute into a smooth purée, then pass it through a sieve.)Put the apple purée into a bowl and allow to cool completely.Take the chilled dough and roll it out on a lightly floured surface to just under a centimetre thick and cut it into 12cm/4½in squares. You should get 8-12 equally sized squares. Spoon one tablespoon of the crème patissière onto the middle of each of the pastry squares and spoon one tablespoon of the apple purée next to it. Fold the pastry into triangles, and press the edges together firmly to seal. Arrange the pastries well-spaced apart on one or two baking trays lined with baking parchment. Cover with clingfilm, or place in a large plastic bag, and leave to rise for 1-2 hours. Preheat the oven to 180C/350F/Gas 4.Pierce the top of the triangles with a sharp knife to let the steam out and brush the triangles with egg wash. Bake on a lined tray for 15-20 minutes, or until golden-brown. Cool them on a wire rack. Roll out the butter between two pieces of greaseproof paper into a rectangle about 15x30cm/6x12in and 8mm (third of an inch) thick. Place in the fridge for two hours. Roll out the butter between two pieces of greaseproof paper into a rectangle about 15x30cm/6x12in and 8mm (third of an inch) thick. Place in the fridge for two hours. Meanwhile, to make the pastry dough, place the flour, salt, sugar and yeast in a large mixing bowl (making sure the yeast does not come into direct contact with the salt). Mix in the egg and most of the milk until you have a soft dough. Add a dash more milk if there are still dry flakes in the bowl. Meanwhile, to make the pastry dough, place the flour, salt, sugar and yeast in a large mixing bowl (making sure the yeast does not come into direct contact with the salt). Mix in the egg and most of the milk until you have a soft dough. Add a dash more milk if there are still dry flakes in the bowl. Tip the dough onto a lightly floured surface and knead well for 10 minutes, or until it can be stretched with your hands. (It will be slightly firmer than bread dough.) Wrap the dough in clingfilm and chill in the fridge for a couple of hours at least. Tip the dough onto a lightly floured surface and knead well for 10 minutes, or until it can be stretched with your hands. (It will be slightly firmer than bread dough.) Wrap the dough in clingfilm and chill in the fridge for a couple of hours at least. Once chilled roll the dough out onto a floured work surface and roll it into a 50x20cm/20x8in rectangle. Lay the chilled butter over two-thirds of the dough. Bring the unbuttered section into the centre, then fold over the covered top. You now have three layers of dough and two layers of butter. Pinch the edges together slightly to seal in the butter. Return the dough to the fridge to chill for 30 minutes. Once chilled roll the dough out onto a floured work surface and roll it into a 50x20cm/20x8in rectangle. Lay the chilled butter over two-thirds of the dough. Bring the unbuttered section into the centre, then fold over the covered top. You now have three layers of dough and two layers of butter. Pinch the edges together slightly to seal in the butter. Return the dough to the fridge to chill for 30 minutes. Once chilled, give the dough a quarter turn and roll out the dough into a long rectangle again and repeat the folding process. Refrigerate for 30 minutes again. Repeat this process twice more then wrap the dough in clingfilm and leave it to rest overnight. Once chilled, give the dough a quarter turn and roll out the dough into a long rectangle again and repeat the folding process. Refrigerate for 30 minutes again. Repeat this process twice more then wrap the dough in clingfilm and leave it to rest overnight. For the emmental, mushroom and onion pastry filling, in a hot pan, add a little olive oil and fry the onions for a couple of minutes. Add the mushrooms and fry gently for five minutes, or until they are soft. For the emmental, mushroom and onion pastry filling, in a hot pan, add a little olive oil and fry the onions for a couple of minutes. Add the mushrooms and fry gently for five minutes, or until they are soft. Remove from the heat and season with salt and pepper and allow to cool completely. Remove from the heat and season with salt and pepper and allow to cool completely. Line a baking tray with baking parchment. Take the chilled dough from the fridge. Cut the dough in half and on a lightly floured surface, roll one part into a rectangle about 25x35cm/10x14in, and a little less than a centimetre thick. Line a baking tray with baking parchment. Take the chilled dough from the fridge. Cut the dough in half and on a lightly floured surface, roll one part into a rectangle about 25x35cm/10x14in, and a little less than a centimetre thick. With the long side of the pastry in front of you, spread half of the cool mushroom and onion mix over the pastry and top with the thin slices of cheese. With the long side of the pastry in front of you, spread half of the cool mushroom and onion mix over the pastry and top with the thin slices of cheese. You are now going to roll the pastry towards you into a tight Swiss roll. So take the two furthest corners and fold them over the edge. Pull the dough gently upwards each time you roll it to keep the pastry tight. You are now going to roll the pastry towards you into a tight Swiss roll. So take the two furthest corners and fold them over the edge. Pull the dough gently upwards each time you roll it to keep the pastry tight. Once you have a long Swiss roll in front of you. Gently roll it back and forth to seal the edges. Once you have a long Swiss roll in front of you. Gently roll it back and forth to seal the edges. Repeat with the second piece of dough and the rest of the filling. Repeat with the second piece of dough and the rest of the filling. Cut each roll into 10 slices to create 10 individual pastries and arrange on one or two baking trays lined with baking parchment. Cut each roll into 10 slices to create 10 individual pastries and arrange on one or two baking trays lined with baking parchment. Cover the pastries on the baking tray in clingfilm, or place the tray in a large plastic bag, and leave to rise for one hour. Cover the pastries on the baking tray in clingfilm, or place the tray in a large plastic bag, and leave to rise for one hour. Preheat a non-fan oven to 180C/350F/Gas 4 Preheat a non-fan oven to 180C/350F/Gas 4 Uncover the pastries, brush them with egg wash and grate some grated emmental on top of each one. Uncover the pastries, brush them with egg wash and grate some grated emmental on top of each one. Bake the pastries in the pre-heated non-fan oven for around 20 minutes, or until golden-brown. Bake the pastries in the pre-heated non-fan oven for around 20 minutes, or until golden-brown. Allow the pastries to cool a little on a wire rack then eat them warm. Allow the pastries to cool a little on a wire rack then eat them warm. For the sweet pastries, first make the chocolate crème patissière. Beat the eggs and sugar together in a bowl, then add the cocoa and flour, and whisk well. For the sweet pastries, first make the chocolate crème patissière. Beat the eggs and sugar together in a bowl, then add the cocoa and flour, and whisk well. In a heavy-based saucepan, heat the milk, cream and calvados until it reaches a simmer, then slowly pour the mixture onto the eggs, whisking as you pour. Return the mixture to the pan and heat gently, stirring constantly, until it has thickened and come to the boil. Remove from the heat and stir in the broken chocolate and vanilla. Allow the chocolate to melt and stir to mix, then leave to cool covered with a disc of baking parchment to stop a skin forming. In a heavy-based saucepan, heat the milk, cream and calvados until it reaches a simmer, then slowly pour the mixture onto the eggs, whisking as you pour. Return the mixture to the pan and heat gently, stirring constantly, until it has thickened and come to the boil. Remove from the heat and stir in the broken chocolate and vanilla. Allow the chocolate to melt and stir to mix, then leave to cool covered with a disc of baking parchment to stop a skin forming. To make the apple purée, heat the apples with a splash of water and the caster sugar for 10 minutes, or until the apples are softened and broken down to a purée. (If needed blend the apple mixture in a food processor for one minute into a smooth purée, then pass it through a sieve.) To make the apple purée, heat the apples with a splash of water and the caster sugar for 10 minutes, or until the apples are softened and broken down to a purée. (If needed blend the apple mixture in a food processor for one minute into a smooth purée, then pass it through a sieve.) Put the apple purée into a bowl and allow to cool completely. Put the apple purée into a bowl and allow to cool completely. Take the chilled dough and roll it out on a lightly floured surface to just under a centimetre thick and cut it into 12cm/4½in squares. You should get 8-12 equally sized squares. Take the chilled dough and roll it out on a lightly floured surface to just under a centimetre thick and cut it into 12cm/4½in squares. You should get 8-12 equally sized squares. Spoon one tablespoon of the crème patissière onto the middle of each of the pastry squares and spoon one tablespoon of the apple purée next to it. Fold the pastry into triangles, and press the edges together firmly to seal. Spoon one tablespoon of the crème patissière onto the middle of each of the pastry squares and spoon one tablespoon of the apple purée next to it. Fold the pastry into triangles, and press the edges together firmly to seal. Arrange the pastries well-spaced apart on one or two baking trays lined with baking parchment. Cover with clingfilm, or place in a large plastic bag, and leave to rise for 1-2 hours. Arrange the pastries well-spaced apart on one or two baking trays lined with baking parchment. Cover with clingfilm, or place in a large plastic bag, and leave to rise for 1-2 hours. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Pierce the top of the triangles with a sharp knife to let the steam out and brush the triangles with egg wash. Pierce the top of the triangles with a sharp knife to let the steam out and brush the triangles with egg wash. Bake on a lined tray for 15-20 minutes, or until golden-brown. Cool them on a wire rack. Bake on a lined tray for 15-20 minutes, or until golden-brown. Cool them on a wire rack."
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An average of 0.0 out of 5 stars from 0 ratings These delicious éclairs are easier to make than you think – James Martin shows you how. 250ml/9fl oz water115g/4oz butter200g/7oz plain flour1 tsp caster sugarpinch salt4 free-range eggs50g/2oz dark chocolate, chopped150g/5½oz fondant icing sugar2 tbsp dark cocoa powder450ml/16fl oz double cream 250ml/9fl oz water 115g/4oz butter 200g/7oz plain flour 1 tsp caster sugar pinch salt 4 free-range eggs 50g/2oz dark chocolate, chopped 150g/5½oz fondant icing sugar 2 tbsp dark cocoa powder 450ml/16fl oz double cream Method Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.Heat the water and butter in a saucepan until the butter has melted. Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy. Set aside to cool, then spoon the dough into a piping bag fitted with a medium size nozzle.Pipe 12.5cm/5in lines onto the baking tray and bake in the oven for 20-25 minutes, or until golden-brown and crisp.Remove the éclairs from the oven and set aside to cool on a wire rack.Meanwhile, heat the dark chocolate and two tablespoons of water in a saucepan until the chocolate has melted.Sieve the icing sugar and cocoa into a bowl, then add the melted chocolate and water and beat until the mixture is smooth and thickened.Spoon the mixture into a piping bag.Whip the double cream in a bowl until stiff peaks just form when the whisk is removed. Spoon the mixture into a piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream. Pipe the fondant chocolate on top of the éclairs and set aside until set. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Heat the water and butter in a saucepan until the butter has melted. Heat the water and butter in a saucepan until the butter has melted. Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy. Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy. Set aside to cool, then spoon the dough into a piping bag fitted with a medium size nozzle. Set aside to cool, then spoon the dough into a piping bag fitted with a medium size nozzle. Pipe 12.5cm/5in lines onto the baking tray and bake in the oven for 20-25 minutes, or until golden-brown and crisp. Pipe 12.5cm/5in lines onto the baking tray and bake in the oven for 20-25 minutes, or until golden-brown and crisp. Remove the éclairs from the oven and set aside to cool on a wire rack. Remove the éclairs from the oven and set aside to cool on a wire rack. Meanwhile, heat the dark chocolate and two tablespoons of water in a saucepan until the chocolate has melted. Meanwhile, heat the dark chocolate and two tablespoons of water in a saucepan until the chocolate has melted. Sieve the icing sugar and cocoa into a bowl, then add the melted chocolate and water and beat until the mixture is smooth and thickened. Sieve the icing sugar and cocoa into a bowl, then add the melted chocolate and water and beat until the mixture is smooth and thickened. Spoon the mixture into a piping bag. Spoon the mixture into a piping bag. Whip the double cream in a bowl until stiff peaks just form when the whisk is removed. Spoon the mixture into a piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream. Whip the double cream in a bowl until stiff peaks just form when the whisk is removed. Spoon the mixture into a piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream. Pipe the fondant chocolate on top of the éclairs and set aside until set. Pipe the fondant chocolate on top of the éclairs and set aside until set. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings These delicious éclairs are easier to make than you think – James Martin shows you how. 250ml/9fl oz water115g/4oz butter200g/7oz plain flour1 tsp caster sugarpinch salt4 free-range eggs50g/2oz dark chocolate, chopped150g/5½oz fondant icing sugar2 tbsp dark cocoa powder450ml/16fl oz double cream 250ml/9fl oz water 115g/4oz butter 200g/7oz plain flour 1 tsp caster sugar pinch salt 4 free-range eggs 50g/2oz dark chocolate, chopped 150g/5½oz fondant icing sugar 2 tbsp dark cocoa powder 450ml/16fl oz double cream Method Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.Heat the water and butter in a saucepan until the butter has melted. Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy. Set aside to cool, then spoon the dough into a piping bag fitted with a medium size nozzle.Pipe 12.5cm/5in lines onto the baking tray and bake in the oven for 20-25 minutes, or until golden-brown and crisp.Remove the éclairs from the oven and set aside to cool on a wire rack.Meanwhile, heat the dark chocolate and two tablespoons of water in a saucepan until the chocolate has melted.Sieve the icing sugar and cocoa into a bowl, then add the melted chocolate and water and beat until the mixture is smooth and thickened.Spoon the mixture into a piping bag.Whip the double cream in a bowl until stiff peaks just form when the whisk is removed. Spoon the mixture into a piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream. Pipe the fondant chocolate on top of the éclairs and set aside until set. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Heat the water and butter in a saucepan until the butter has melted. Heat the water and butter in a saucepan until the butter has melted. Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy. Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy. Set aside to cool, then spoon the dough into a piping bag fitted with a medium size nozzle. Set aside to cool, then spoon the dough into a piping bag fitted with a medium size nozzle. Pipe 12.5cm/5in lines onto the baking tray and bake in the oven for 20-25 minutes, or until golden-brown and crisp. Pipe 12.5cm/5in lines onto the baking tray and bake in the oven for 20-25 minutes, or until golden-brown and crisp. Remove the éclairs from the oven and set aside to cool on a wire rack. Remove the éclairs from the oven and set aside to cool on a wire rack. Meanwhile, heat the dark chocolate and two tablespoons of water in a saucepan until the chocolate has melted. Meanwhile, heat the dark chocolate and two tablespoons of water in a saucepan until the chocolate has melted. Sieve the icing sugar and cocoa into a bowl, then add the melted chocolate and water and beat until the mixture is smooth and thickened. Sieve the icing sugar and cocoa into a bowl, then add the melted chocolate and water and beat until the mixture is smooth and thickened. Spoon the mixture into a piping bag. Spoon the mixture into a piping bag. Whip the double cream in a bowl until stiff peaks just form when the whisk is removed. Spoon the mixture into a piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream. Whip the double cream in a bowl until stiff peaks just form when the whisk is removed. Spoon the mixture into a piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream. Pipe the fondant chocolate on top of the éclairs and set aside until set. Pipe the fondant chocolate on top of the éclairs and set aside until set."
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} | 0c2e4a112af95833f60ee1431b9d6ffbb10345ea3bb9519466eb9aea3b50e45e | Dark chocolate polenta cake recipe
Dark chocolate polenta cake with salted caramel sauce An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dark_chocolate_polenta_00242_16x9.jpg This gluten-free chocolate polenta cake is sure to impress and is surprisingly easy to make. 150g/5½oz dark chocolate, minimum 70% cocoa solids150g/5½oz ground almonds100g/3½oz polenta1 tsp gluten-free baking powder225g/8oz caster sugar225g/8oz butter, softened, plus extra for greasing3 large free-range eggs1 tsp vanilla extractcrème fraîche, to serve 150g/5½oz dark chocolate, minimum 70% cocoa solids 150g/5½oz ground almonds 100g/3½oz polenta 1 tsp gluten-free baking powder 225g/8oz caster sugar 225g/8oz butter, softened, plus extra for greasing 3 large free-range eggs 1 tsp vanilla extract crème fraîche, to serve 100g/3½oz butter150g/5½oz soft dark brown sugar3 tbsp golden syrup150ml/5fl oz double cream1 tsp vanilla extract generous pinch sea salt 100g/3½oz butter 150g/5½oz soft dark brown sugar 3 tbsp golden syrup 150ml/5fl oz double cream 1 tsp vanilla extract generous pinch sea salt Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round springform tin and line the base with baking paper.Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly. Mix together the almonds, polenta and baking powder in a small bowl.Beat the sugar and butter in a large mixing bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold through the melted chocolate until completely incorporated. Tip the bowl of dry ingredients into the chocolate mixture and fold in using a spatula, until just combined. Add the vanilla extract and fold through.Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer comes out clean. Remove from the tin and leave to cool slightly on a wire rack. For the sauce, put the butter, sugar and syrup in a saucepan. Bring to a gentle boil, then cook until the sugar has dissolved. Add the cream, vanilla and salt, then whisk. Bring to a steady simmer, then cook for 3 minutes, or until sticky and thick.Cut the warm cake into slices and serve with a little crème fraîche and a drizzle of sauce. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round springform tin and line the base with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round springform tin and line the base with baking paper. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly. Mix together the almonds, polenta and baking powder in a small bowl. Mix together the almonds, polenta and baking powder in a small bowl. Beat the sugar and butter in a large mixing bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold through the melted chocolate until completely incorporated. Tip the bowl of dry ingredients into the chocolate mixture and fold in using a spatula, until just combined. Add the vanilla extract and fold through. Beat the sugar and butter in a large mixing bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold through the melted chocolate until completely incorporated. Tip the bowl of dry ingredients into the chocolate mixture and fold in using a spatula, until just combined. Add the vanilla extract and fold through. Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer comes out clean. Remove from the tin and leave to cool slightly on a wire rack. Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer comes out clean. Remove from the tin and leave to cool slightly on a wire rack. For the sauce, put the butter, sugar and syrup in a saucepan. Bring to a gentle boil, then cook until the sugar has dissolved. Add the cream, vanilla and salt, then whisk. Bring to a steady simmer, then cook for 3 minutes, or until sticky and thick. For the sauce, put the butter, sugar and syrup in a saucepan. Bring to a gentle boil, then cook until the sugar has dissolved. Add the cream, vanilla and salt, then whisk. Bring to a steady simmer, then cook for 3 minutes, or until sticky and thick. Cut the warm cake into slices and serve with a little crème fraîche and a drizzle of sauce. Cut the warm cake into slices and serve with a little crème fraîche and a drizzle of sauce. Recipe tips The sauce will keep in a sealed container in the fridge for up to seven days. | {
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"content": "Dark chocolate polenta cake with salted caramel sauce An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dark_chocolate_polenta_00242_16x9.jpg This gluten-free chocolate polenta cake is sure to impress and is surprisingly easy to make. 150g/5½oz dark chocolate, minimum 70% cocoa solids150g/5½oz ground almonds100g/3½oz polenta1 tsp gluten-free baking powder225g/8oz caster sugar225g/8oz butter, softened, plus extra for greasing3 large free-range eggs1 tsp vanilla extractcrème fraîche, to serve 150g/5½oz dark chocolate, minimum 70% cocoa solids 150g/5½oz ground almonds 100g/3½oz polenta 1 tsp gluten-free baking powder 225g/8oz caster sugar 225g/8oz butter, softened, plus extra for greasing 3 large free-range eggs 1 tsp vanilla extract crème fraîche, to serve 100g/3½oz butter150g/5½oz soft dark brown sugar3 tbsp golden syrup150ml/5fl oz double cream1 tsp vanilla extract generous pinch sea salt 100g/3½oz butter 150g/5½oz soft dark brown sugar 3 tbsp golden syrup 150ml/5fl oz double cream 1 tsp vanilla extract generous pinch sea salt Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round springform tin and line the base with baking paper.Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly. Mix together the almonds, polenta and baking powder in a small bowl.Beat the sugar and butter in a large mixing bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold through the melted chocolate until completely incorporated. Tip the bowl of dry ingredients into the chocolate mixture and fold in using a spatula, until just combined. Add the vanilla extract and fold through.Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer comes out clean. Remove from the tin and leave to cool slightly on a wire rack. For the sauce, put the butter, sugar and syrup in a saucepan. Bring to a gentle boil, then cook until the sugar has dissolved. Add the cream, vanilla and salt, then whisk. Bring to a steady simmer, then cook for 3 minutes, or until sticky and thick.Cut the warm cake into slices and serve with a little crème fraîche and a drizzle of sauce. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round springform tin and line the base with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in round springform tin and line the base with baking paper. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool slightly. Mix together the almonds, polenta and baking powder in a small bowl. Mix together the almonds, polenta and baking powder in a small bowl. Beat the sugar and butter in a large mixing bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold through the melted chocolate until completely incorporated. Tip the bowl of dry ingredients into the chocolate mixture and fold in using a spatula, until just combined. Add the vanilla extract and fold through. Beat the sugar and butter in a large mixing bowl until the mixture is light and pale. Add the eggs, one at a time, beating well after each addition. Fold through the melted chocolate until completely incorporated. Tip the bowl of dry ingredients into the chocolate mixture and fold in using a spatula, until just combined. Add the vanilla extract and fold through. Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer comes out clean. Remove from the tin and leave to cool slightly on a wire rack. Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 40 minutes, or until a skewer comes out clean. Remove from the tin and leave to cool slightly on a wire rack. For the sauce, put the butter, sugar and syrup in a saucepan. Bring to a gentle boil, then cook until the sugar has dissolved. Add the cream, vanilla and salt, then whisk. Bring to a steady simmer, then cook for 3 minutes, or until sticky and thick. For the sauce, put the butter, sugar and syrup in a saucepan. Bring to a gentle boil, then cook until the sugar has dissolved. Add the cream, vanilla and salt, then whisk. Bring to a steady simmer, then cook for 3 minutes, or until sticky and thick. Cut the warm cake into slices and serve with a little crème fraîche and a drizzle of sauce. Cut the warm cake into slices and serve with a little crème fraîche and a drizzle of sauce. Recipe tips The sauce will keep in a sealed container in the fridge for up to seven days."
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} | 80ce4291660a4411e0ad386c98c3d3ae5577222ab7754b3afe20a67ae5547ad0 | Easter cupcakes recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_fruit_cupcakes_75736_16x9.jpg Quicker and easier to make than traditional yeast buns, Dan Lepard's Easter cupcakes have a rich ginger and spice flavour. 100g/3½oz unsalted butter2 tsp ground ginger2 tsp ground mixed spice250g/9oz caster sugar100ml/3½fl oz sunflower oil4 free-range eggs1–2 small dessert apples, about 100g/3½oz 100g/3½oz crystallised ginger100g/3½oz currants 100g/3½oz dried mixed fruit 300g/10½oz plain flour2 tsp baking powder½ batch cream cheese frosting (see Tip below), to serve 100g/3½oz unsalted butter 2 tsp ground ginger 2 tsp ground mixed spice 250g/9oz caster sugar 100ml/3½fl oz sunflower oil 4 free-range eggs 1–2 small dessert apples, about 100g/3½oz 100g/3½oz crystallised ginger 100g/3½oz currants 100g/3½oz dried mixed fruit 300g/10½oz plain flour 2 tsp baking powder ½ batch cream cheese frosting (see Tip below), to serve 25g/1oz caster sugar 25g/1oz caster sugar Method Line the holes of a muffin tin with muffin cases or paper wraps, and preheat the oven to 180C/160C Fan/Gas 4.Melt the butter with the spices in a small saucepan over a low heat, then pour this into a mixing bowl with the sugar and oil and stir well. Beat in the eggs until smooth. Peel the apples and grate them, discarding the core, and stir the apples into the other ingredients. Stir in the crystallised ginger, currants and mixed fruit. Stir in the flour and baking powder evenly.Three-quarter fill each muffin paper with spoonfuls of the mixture and bake for about 25 minutes, or until a skewer poked in comes out almost clean.Make the syrup by boiling the sugar with 25ml/1fl oz water in a small saucepan until dissolved, then leave the liquid to cool. Brush it over the warm cupcakes. When cold, pipe crosses on the cupcakes with the cream cheese frosting before serving. Line the holes of a muffin tin with muffin cases or paper wraps, and preheat the oven to 180C/160C Fan/Gas 4. Line the holes of a muffin tin with muffin cases or paper wraps, and preheat the oven to 180C/160C Fan/Gas 4. Melt the butter with the spices in a small saucepan over a low heat, then pour this into a mixing bowl with the sugar and oil and stir well. Beat in the eggs until smooth. Peel the apples and grate them, discarding the core, and stir the apples into the other ingredients. Stir in the crystallised ginger, currants and mixed fruit. Stir in the flour and baking powder evenly. Melt the butter with the spices in a small saucepan over a low heat, then pour this into a mixing bowl with the sugar and oil and stir well. Beat in the eggs until smooth. Peel the apples and grate them, discarding the core, and stir the apples into the other ingredients. Stir in the crystallised ginger, currants and mixed fruit. Stir in the flour and baking powder evenly. Three-quarter fill each muffin paper with spoonfuls of the mixture and bake for about 25 minutes, or until a skewer poked in comes out almost clean. Three-quarter fill each muffin paper with spoonfuls of the mixture and bake for about 25 minutes, or until a skewer poked in comes out almost clean. Make the syrup by boiling the sugar with 25ml/1fl oz water in a small saucepan until dissolved, then leave the liquid to cool. Brush it over the warm cupcakes. Make the syrup by boiling the sugar with 25ml/1fl oz water in a small saucepan until dissolved, then leave the liquid to cool. Brush it over the warm cupcakes. When cold, pipe crosses on the cupcakes with the cream cheese frosting before serving. When cold, pipe crosses on the cupcakes with the cream cheese frosting before serving. Recipe tips You will need half a batch of the cream cheese frosting used in Dan Lepard's carrot spelt cupcake recipe. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easter cupcakes 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/easter_fruit_cupcakes_75736_16x9.jpg Quicker and easier to make than traditional yeast buns, Dan Lepard's Easter cupcakes have a rich ginger and spice flavour. 100g/3½oz unsalted butter2 tsp ground ginger2 tsp ground mixed spice250g/9oz caster sugar100ml/3½fl oz sunflower oil4 free-range eggs1–2 small dessert apples, about 100g/3½oz 100g/3½oz crystallised ginger100g/3½oz currants 100g/3½oz dried mixed fruit 300g/10½oz plain flour2 tsp baking powder½ batch cream cheese frosting (see Tip below), to serve 100g/3½oz unsalted butter 2 tsp ground ginger 2 tsp ground mixed spice 250g/9oz caster sugar 100ml/3½fl oz sunflower oil 4 free-range eggs 1–2 small dessert apples, about 100g/3½oz 100g/3½oz crystallised ginger 100g/3½oz currants 100g/3½oz dried mixed fruit 300g/10½oz plain flour 2 tsp baking powder ½ batch cream cheese frosting (see Tip below), to serve 25g/1oz caster sugar 25g/1oz caster sugar Method Line the holes of a muffin tin with muffin cases or paper wraps, and preheat the oven to 180C/160C Fan/Gas 4.Melt the butter with the spices in a small saucepan over a low heat, then pour this into a mixing bowl with the sugar and oil and stir well. Beat in the eggs until smooth. Peel the apples and grate them, discarding the core, and stir the apples into the other ingredients. Stir in the crystallised ginger, currants and mixed fruit. Stir in the flour and baking powder evenly.Three-quarter fill each muffin paper with spoonfuls of the mixture and bake for about 25 minutes, or until a skewer poked in comes out almost clean.Make the syrup by boiling the sugar with 25ml/1fl oz water in a small saucepan until dissolved, then leave the liquid to cool. Brush it over the warm cupcakes. When cold, pipe crosses on the cupcakes with the cream cheese frosting before serving. Line the holes of a muffin tin with muffin cases or paper wraps, and preheat the oven to 180C/160C Fan/Gas 4. Line the holes of a muffin tin with muffin cases or paper wraps, and preheat the oven to 180C/160C Fan/Gas 4. Melt the butter with the spices in a small saucepan over a low heat, then pour this into a mixing bowl with the sugar and oil and stir well. Beat in the eggs until smooth. Peel the apples and grate them, discarding the core, and stir the apples into the other ingredients. Stir in the crystallised ginger, currants and mixed fruit. Stir in the flour and baking powder evenly. Melt the butter with the spices in a small saucepan over a low heat, then pour this into a mixing bowl with the sugar and oil and stir well. Beat in the eggs until smooth. Peel the apples and grate them, discarding the core, and stir the apples into the other ingredients. Stir in the crystallised ginger, currants and mixed fruit. Stir in the flour and baking powder evenly. Three-quarter fill each muffin paper with spoonfuls of the mixture and bake for about 25 minutes, or until a skewer poked in comes out almost clean. Three-quarter fill each muffin paper with spoonfuls of the mixture and bake for about 25 minutes, or until a skewer poked in comes out almost clean. Make the syrup by boiling the sugar with 25ml/1fl oz water in a small saucepan until dissolved, then leave the liquid to cool. Brush it over the warm cupcakes. Make the syrup by boiling the sugar with 25ml/1fl oz water in a small saucepan until dissolved, then leave the liquid to cool. Brush it over the warm cupcakes. When cold, pipe crosses on the cupcakes with the cream cheese frosting before serving. When cold, pipe crosses on the cupcakes with the cream cheese frosting before serving. Recipe tips You will need half a batch of the cream cheese frosting used in Dan Lepard's carrot spelt cupcake recipe."
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} | f6ccce156120151a364e7e49f0cfe691347e4208b92b402ec3a0a869196e6142 | Earl Grey and citrus peel bread recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/earl_grey_and_citrus_46771_16x9.jpg In this Earl Grey-flavoured bread, both dried tea leaves and tea-infused water are used to maximise the flavour. 2 Earl Grey tea bags8 tbsp hot water, or more if needed100ml/3½fl oz milk300g/10½oz very strong bread flour, plus extra for dusting7g dried active yeast50g/1¾oz sugarpinch salt40g/1½oz unsalted butter, cut into pieces50g/1¾oz citrus peel, finely choppedoil, for greasing1 free-range egg, beaten 2 Earl Grey tea bags 8 tbsp hot water, or more if needed 100ml/3½fl oz milk 300g/10½oz very strong bread flour, plus extra for dusting 7g dried active yeast 50g/1¾oz sugar pinch salt 40g/1½oz unsalted butter, cut into pieces 50g/1¾oz citrus peel, finely chopped oil, for greasing 1 free-range egg, beaten 1 Earl Grey tea bag100g/3½oz icing sugar 1 Earl Grey tea bag 100g/3½oz icing sugar Method Place one of the tea bags in a heatproof jug and add the hot water to make a strong tea. Leave this to infuse for a few minutes and then stir the milk into the jug to make a milky Earl Grey tea.In a large bowl, mix the flour, yeast, sugar, salt, and the leaves from the remaining tea bag together. Pour the milky tea into the bowl and mix gradually until combined. Knead the mixture with your hands for 8–10 minutes, or until it forms a soft dough. Add the butter. Knead some more to thoroughly incorporate the butter and then add the chopped peel. If you have a stand mixer, knead for 5–6 minutes, add the butter, knead for a further 2–3 minutes, add the peel and knead until it comes together. Form the dough into a large ball and place in a lightly oiled bowl in a warm place for at least 1 hour, or until it doubles in size.Knock back the dough on a lightly floured work surface for a few minutes and then divide into 10 small balls. Flatten the balls into 10cm/4in circles with your fingers or a small rolling pin. Tightly roll them up into a cigar shape and pinch the ends. Roll each dough shape with both hands and stretch until each piece is 30cm/12in long. Tie each rope into a knot shape, tucking the loose ends into the centre. Place the knots on a baking tray lined with baking paper, cover with a tea towel and leave to rise for 60–75 minutes, or until very puffy looking. Preheat the oven to 180C/160C Fan/Gas 4. Brush the knots with the beaten egg then bake in the preheated oven for 15 minutes, or until golden brown. Leave to cool on the wire rack. Meanwhile, for the drizzle, make half a cup of Earl Grey tea using the tea bag and leave to cool. Mix the cooled Earl Grey tea and the icing sugar together, using just enough of each to make a thin icing. Once the rolls are completely cool, drizzle the icing over them with a spoon. Serve immediately. Place one of the tea bags in a heatproof jug and add the hot water to make a strong tea. Leave this to infuse for a few minutes and then stir the milk into the jug to make a milky Earl Grey tea. Place one of the tea bags in a heatproof jug and add the hot water to make a strong tea. Leave this to infuse for a few minutes and then stir the milk into the jug to make a milky Earl Grey tea. In a large bowl, mix the flour, yeast, sugar, salt, and the leaves from the remaining tea bag together. Pour the milky tea into the bowl and mix gradually until combined. Knead the mixture with your hands for 8–10 minutes, or until it forms a soft dough. Add the butter. Knead some more to thoroughly incorporate the butter and then add the chopped peel. If you have a stand mixer, knead for 5–6 minutes, add the butter, knead for a further 2–3 minutes, add the peel and knead until it comes together. Form the dough into a large ball and place in a lightly oiled bowl in a warm place for at least 1 hour, or until it doubles in size. In a large bowl, mix the flour, yeast, sugar, salt, and the leaves from the remaining tea bag together. Pour the milky tea into the bowl and mix gradually until combined. Knead the mixture with your hands for 8–10 minutes, or until it forms a soft dough. Add the butter. Knead some more to thoroughly incorporate the butter and then add the chopped peel. If you have a stand mixer, knead for 5–6 minutes, add the butter, knead for a further 2–3 minutes, add the peel and knead until it comes together. Form the dough into a large ball and place in a lightly oiled bowl in a warm place for at least 1 hour, or until it doubles in size. Knock back the dough on a lightly floured work surface for a few minutes and then divide into 10 small balls. Flatten the balls into 10cm/4in circles with your fingers or a small rolling pin. Tightly roll them up into a cigar shape and pinch the ends. Roll each dough shape with both hands and stretch until each piece is 30cm/12in long. Knock back the dough on a lightly floured work surface for a few minutes and then divide into 10 small balls. Flatten the balls into 10cm/4in circles with your fingers or a small rolling pin. Tightly roll them up into a cigar shape and pinch the ends. Roll each dough shape with both hands and stretch until each piece is 30cm/12in long. Tie each rope into a knot shape, tucking the loose ends into the centre. Place the knots on a baking tray lined with baking paper, cover with a tea towel and leave to rise for 60–75 minutes, or until very puffy looking. Tie each rope into a knot shape, tucking the loose ends into the centre. Place the knots on a baking tray lined with baking paper, cover with a tea towel and leave to rise for 60–75 minutes, or until very puffy looking. Preheat the oven to 180C/160C Fan/Gas 4. Brush the knots with the beaten egg then bake in the preheated oven for 15 minutes, or until golden brown. Leave to cool on the wire rack. Preheat the oven to 180C/160C Fan/Gas 4. Brush the knots with the beaten egg then bake in the preheated oven for 15 minutes, or until golden brown. Leave to cool on the wire rack. Meanwhile, for the drizzle, make half a cup of Earl Grey tea using the tea bag and leave to cool. Mix the cooled Earl Grey tea and the icing sugar together, using just enough of each to make a thin icing. Once the rolls are completely cool, drizzle the icing over them with a spoon. Serve immediately. Meanwhile, for the drizzle, make half a cup of Earl Grey tea using the tea bag and leave to cool. Mix the cooled Earl Grey tea and the icing sugar together, using just enough of each to make a thin icing. Once the rolls are completely cool, drizzle the icing over them with a spoon. Serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/earl_grey_and_citrus_46771",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Earl Grey and citrus peel bread recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/earl_grey_and_citrus_46771_16x9.jpg In this Earl Grey-flavoured bread, both dried tea leaves and tea-infused water are used to maximise the flavour. 2 Earl Grey tea bags8 tbsp hot water, or more if needed100ml/3½fl oz milk300g/10½oz very strong bread flour, plus extra for dusting7g dried active yeast50g/1¾oz sugarpinch salt40g/1½oz unsalted butter, cut into pieces50g/1¾oz citrus peel, finely choppedoil, for greasing1 free-range egg, beaten 2 Earl Grey tea bags 8 tbsp hot water, or more if needed 100ml/3½fl oz milk 300g/10½oz very strong bread flour, plus extra for dusting 7g dried active yeast 50g/1¾oz sugar pinch salt 40g/1½oz unsalted butter, cut into pieces 50g/1¾oz citrus peel, finely chopped oil, for greasing 1 free-range egg, beaten 1 Earl Grey tea bag100g/3½oz icing sugar 1 Earl Grey tea bag 100g/3½oz icing sugar Method Place one of the tea bags in a heatproof jug and add the hot water to make a strong tea. Leave this to infuse for a few minutes and then stir the milk into the jug to make a milky Earl Grey tea.In a large bowl, mix the flour, yeast, sugar, salt, and the leaves from the remaining tea bag together. Pour the milky tea into the bowl and mix gradually until combined. Knead the mixture with your hands for 8–10 minutes, or until it forms a soft dough. Add the butter. Knead some more to thoroughly incorporate the butter and then add the chopped peel. If you have a stand mixer, knead for 5–6 minutes, add the butter, knead for a further 2–3 minutes, add the peel and knead until it comes together. Form the dough into a large ball and place in a lightly oiled bowl in a warm place for at least 1 hour, or until it doubles in size.Knock back the dough on a lightly floured work surface for a few minutes and then divide into 10 small balls. Flatten the balls into 10cm/4in circles with your fingers or a small rolling pin. Tightly roll them up into a cigar shape and pinch the ends. Roll each dough shape with both hands and stretch until each piece is 30cm/12in long. Tie each rope into a knot shape, tucking the loose ends into the centre. Place the knots on a baking tray lined with baking paper, cover with a tea towel and leave to rise for 60–75 minutes, or until very puffy looking. Preheat the oven to 180C/160C Fan/Gas 4. Brush the knots with the beaten egg then bake in the preheated oven for 15 minutes, or until golden brown. Leave to cool on the wire rack. Meanwhile, for the drizzle, make half a cup of Earl Grey tea using the tea bag and leave to cool. Mix the cooled Earl Grey tea and the icing sugar together, using just enough of each to make a thin icing. Once the rolls are completely cool, drizzle the icing over them with a spoon. Serve immediately. Place one of the tea bags in a heatproof jug and add the hot water to make a strong tea. Leave this to infuse for a few minutes and then stir the milk into the jug to make a milky Earl Grey tea. Place one of the tea bags in a heatproof jug and add the hot water to make a strong tea. Leave this to infuse for a few minutes and then stir the milk into the jug to make a milky Earl Grey tea. In a large bowl, mix the flour, yeast, sugar, salt, and the leaves from the remaining tea bag together. Pour the milky tea into the bowl and mix gradually until combined. Knead the mixture with your hands for 8–10 minutes, or until it forms a soft dough. Add the butter. Knead some more to thoroughly incorporate the butter and then add the chopped peel. If you have a stand mixer, knead for 5–6 minutes, add the butter, knead for a further 2–3 minutes, add the peel and knead until it comes together. Form the dough into a large ball and place in a lightly oiled bowl in a warm place for at least 1 hour, or until it doubles in size. In a large bowl, mix the flour, yeast, sugar, salt, and the leaves from the remaining tea bag together. Pour the milky tea into the bowl and mix gradually until combined. Knead the mixture with your hands for 8–10 minutes, or until it forms a soft dough. Add the butter. Knead some more to thoroughly incorporate the butter and then add the chopped peel. If you have a stand mixer, knead for 5–6 minutes, add the butter, knead for a further 2–3 minutes, add the peel and knead until it comes together. Form the dough into a large ball and place in a lightly oiled bowl in a warm place for at least 1 hour, or until it doubles in size. Knock back the dough on a lightly floured work surface for a few minutes and then divide into 10 small balls. Flatten the balls into 10cm/4in circles with your fingers or a small rolling pin. Tightly roll them up into a cigar shape and pinch the ends. Roll each dough shape with both hands and stretch until each piece is 30cm/12in long. Knock back the dough on a lightly floured work surface for a few minutes and then divide into 10 small balls. Flatten the balls into 10cm/4in circles with your fingers or a small rolling pin. Tightly roll them up into a cigar shape and pinch the ends. Roll each dough shape with both hands and stretch until each piece is 30cm/12in long. Tie each rope into a knot shape, tucking the loose ends into the centre. Place the knots on a baking tray lined with baking paper, cover with a tea towel and leave to rise for 60–75 minutes, or until very puffy looking. Tie each rope into a knot shape, tucking the loose ends into the centre. Place the knots on a baking tray lined with baking paper, cover with a tea towel and leave to rise for 60–75 minutes, or until very puffy looking. Preheat the oven to 180C/160C Fan/Gas 4. Brush the knots with the beaten egg then bake in the preheated oven for 15 minutes, or until golden brown. Leave to cool on the wire rack. Preheat the oven to 180C/160C Fan/Gas 4. Brush the knots with the beaten egg then bake in the preheated oven for 15 minutes, or until golden brown. Leave to cool on the wire rack. Meanwhile, for the drizzle, make half a cup of Earl Grey tea using the tea bag and leave to cool. Mix the cooled Earl Grey tea and the icing sugar together, using just enough of each to make a thin icing. Once the rolls are completely cool, drizzle the icing over them with a spoon. Serve immediately. Meanwhile, for the drizzle, make half a cup of Earl Grey tea using the tea bag and leave to cool. Mix the cooled Earl Grey tea and the icing sugar together, using just enough of each to make a thin icing. Once the rolls are completely cool, drizzle the icing over them with a spoon. Serve immediately."
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} | 483af193e06d7417554eb1929c5dd2aa3d23489d86c15bfc751c0c5d9d1c93ad | Garibaldi biscuits recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easterbiscuits_67742_16x9.jpg These traditional Easter biscuits are packed with currants and spice before being cut into cute Easter shapes. 110g/4oz butter, softened at room temperature110g/4oz caster sugar, plus extra for sprinkling1 free-range egg, separated225g/8oz plain flour, sieved, plus extra for dustinggood pinch mixed spice55g/2oz currants30g/1oz candied peel3 tbsp milk 110g/4oz butter, softened at room temperature 110g/4oz caster sugar, plus extra for sprinkling 1 free-range egg, separated 225g/8oz plain flour, sieved, plus extra for dusting good pinch mixed spice 55g/2oz currants 30g/1oz candied peel 3 tbsp milk Method Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper.Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough.Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes.Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown.Remove the biscuits from the tray and set aside to cool on a wire rack. Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper. Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined. Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough. Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough. Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes. Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes. Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown. Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown. Remove the biscuits from the tray and set aside to cool on a wire rack. Remove the biscuits from the tray and set aside to cool on a wire rack. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Garibaldi biscuits recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easterbiscuits_67742_16x9.jpg These traditional Easter biscuits are packed with currants and spice before being cut into cute Easter shapes. 110g/4oz butter, softened at room temperature110g/4oz caster sugar, plus extra for sprinkling1 free-range egg, separated225g/8oz plain flour, sieved, plus extra for dustinggood pinch mixed spice55g/2oz currants30g/1oz candied peel3 tbsp milk 110g/4oz butter, softened at room temperature 110g/4oz caster sugar, plus extra for sprinkling 1 free-range egg, separated 225g/8oz plain flour, sieved, plus extra for dusting good pinch mixed spice 55g/2oz currants 30g/1oz candied peel 3 tbsp milk Method Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper.Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough.Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes.Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown.Remove the biscuits from the tray and set aside to cool on a wire rack. Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper. Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined. Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined. Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough. Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough. Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes. Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes. Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown. Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5–10 minutes, or until pale golden brown. Remove the biscuits from the tray and set aside to cool on a wire rack. Remove the biscuits from the tray and set aside to cool on a wire rack."
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} | 604cfb1eed562a92bc1ca3d5a89842bdb7e0cc539f7283a03252ed92bd55b799 | Earl Grey martini recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/earlgreymarteani_87394_16x9.jpg Gin and Earl Grey tea combine to make the most sophisticated cocktail in town. Ingredients 50ml/2fl oz gin 35ml/1½fl oz strong cold Earl Grey tea 20ml/¾fl oz lemon juice 12.5ml/½fl oz sugar syrup (sold as 'gomme' syrup)½ free-range egg white twist lemon peel, to garnish 50ml/2fl oz gin 35ml/1½fl oz strong cold Earl Grey tea 20ml/¾fl oz lemon juice 12.5ml/½fl oz sugar syrup (sold as 'gomme' syrup) ½ free-range egg white twist lemon peel, to garnish Method Place the gin, Earl Grey tea, lemon juice, sugar syrup and egg white into a cocktail shaker and shake well.Double strain the liquid into a Martini glass and garnish with a lemon twist. Place the gin, Earl Grey tea, lemon juice, sugar syrup and egg white into a cocktail shaker and shake well. Place the gin, Earl Grey tea, lemon juice, sugar syrup and egg white into a cocktail shaker and shake well. Double strain the liquid into a Martini glass and garnish with a lemon twist. Double strain the liquid into a Martini glass and garnish with a lemon twist. | {
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"title": "Earl Grey martini recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/earlgreymarteani_87394_16x9.jpg Gin and Earl Grey tea combine to make the most sophisticated cocktail in town. Ingredients 50ml/2fl oz gin 35ml/1½fl oz strong cold Earl Grey tea 20ml/¾fl oz lemon juice 12.5ml/½fl oz sugar syrup (sold as 'gomme' syrup)½ free-range egg white twist lemon peel, to garnish 50ml/2fl oz gin 35ml/1½fl oz strong cold Earl Grey tea 20ml/¾fl oz lemon juice 12.5ml/½fl oz sugar syrup (sold as 'gomme' syrup) ½ free-range egg white twist lemon peel, to garnish Method Place the gin, Earl Grey tea, lemon juice, sugar syrup and egg white into a cocktail shaker and shake well.Double strain the liquid into a Martini glass and garnish with a lemon twist. Place the gin, Earl Grey tea, lemon juice, sugar syrup and egg white into a cocktail shaker and shake well. Place the gin, Earl Grey tea, lemon juice, sugar syrup and egg white into a cocktail shaker and shake well. Double strain the liquid into a Martini glass and garnish with a lemon twist. Double strain the liquid into a Martini glass and garnish with a lemon twist."
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} | fe46c3f77c179f511274c8ebfb2aee97e0d02c035a464bbb9c8d7d5fb071bda2 | Easter Men recipe
An average of 5.0 out of 5 stars from 4 ratings These are a traditional Dutch bread for Easter and children will love them because the bread 'men' appear to be hugging the egg. 600ml/20fl oz milk. 900g/2lb strong white flourpinch salt14g/½oz fast-action yeast (2 sachets)30g/1oz butteroil, for greasing6 free-range eggs, plus 1 beaten egg for glazing18 currants 600ml/20fl oz milk. 900g/2lb strong white flour pinch salt 14g/½oz fast-action yeast (2 sachets) 30g/1oz butter oil, for greasing 6 free-range eggs, plus 1 beaten egg for glazing 18 currants Method Preheat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with non-stick baking paper.Gently heat the milk until tepid. Measure the flour into a large bowl, add the salt to one side of the bowl and the yeast on the opposite side. Rub in the butter using your fingertips. Pour in the tepid milk and mix to combine. Transfer the mixture to a freestanding mixer fitted with a dough hook. Knead until it leaves the side of the bowl and forms a ball of dough. Alternatively, tip out the mixture onto a floured work surface and knead the dough for 10 minutes, or until smooth and elastic to the touch. Put the dough in a lightly oiled bowl and cover loosely with cling film. Set aside until doubled in size. This will take less than an hour in a warm place. Once the dough has proved, carefully remove it from the bowl (expect the dough to collapse once touched). Place on a lightly floured surface and divide into 6 equal pieces. Using your fingers, or a rolling pin, roll the dough to a flatter rectangle shape (about 2.5cm/1in thick). Place an egg (still in its shell) in the middle pressing down slightly. Imagine the dough as a clock, makes short slits at 2, 4, 6, 8 and 10 o’clock. Stretch out the dough to form the legs and arms and shape the top into a circle to form a head. Pull the arms up and secure over the egg. Use the currants to make eyes and a smile. Glaze with beaten egg. Repeat with the remaining dough.Place each 'man' on the prepared baking tray (they will expand as they cook so it’s best to place 2 on each tray). Bake for 25 minutes, or until golden-brown.Serve warm. Remove the egg and break the shell to release the hard-boiled egg. Serve with a little butter. Preheat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with non-stick baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with non-stick baking paper. Gently heat the milk until tepid. Measure the flour into a large bowl, add the salt to one side of the bowl and the yeast on the opposite side. Rub in the butter using your fingertips. Pour in the tepid milk and mix to combine. Transfer the mixture to a freestanding mixer fitted with a dough hook. Knead until it leaves the side of the bowl and forms a ball of dough. Alternatively, tip out the mixture onto a floured work surface and knead the dough for 10 minutes, or until smooth and elastic to the touch. Gently heat the milk until tepid. Measure the flour into a large bowl, add the salt to one side of the bowl and the yeast on the opposite side. Rub in the butter using your fingertips. Pour in the tepid milk and mix to combine. Transfer the mixture to a freestanding mixer fitted with a dough hook. Knead until it leaves the side of the bowl and forms a ball of dough. Alternatively, tip out the mixture onto a floured work surface and knead the dough for 10 minutes, or until smooth and elastic to the touch. Put the dough in a lightly oiled bowl and cover loosely with cling film. Set aside until doubled in size. This will take less than an hour in a warm place. Put the dough in a lightly oiled bowl and cover loosely with cling film. Set aside until doubled in size. This will take less than an hour in a warm place. Once the dough has proved, carefully remove it from the bowl (expect the dough to collapse once touched). Place on a lightly floured surface and divide into 6 equal pieces. Once the dough has proved, carefully remove it from the bowl (expect the dough to collapse once touched). Place on a lightly floured surface and divide into 6 equal pieces. Using your fingers, or a rolling pin, roll the dough to a flatter rectangle shape (about 2.5cm/1in thick). Place an egg (still in its shell) in the middle pressing down slightly. Imagine the dough as a clock, makes short slits at 2, 4, 6, 8 and 10 o’clock. Stretch out the dough to form the legs and arms and shape the top into a circle to form a head. Pull the arms up and secure over the egg. Use the currants to make eyes and a smile. Glaze with beaten egg. Repeat with the remaining dough. Using your fingers, or a rolling pin, roll the dough to a flatter rectangle shape (about 2.5cm/1in thick). Place an egg (still in its shell) in the middle pressing down slightly. Imagine the dough as a clock, makes short slits at 2, 4, 6, 8 and 10 o’clock. Stretch out the dough to form the legs and arms and shape the top into a circle to form a head. Pull the arms up and secure over the egg. Use the currants to make eyes and a smile. Glaze with beaten egg. Repeat with the remaining dough. Place each 'man' on the prepared baking tray (they will expand as they cook so it’s best to place 2 on each tray). Bake for 25 minutes, or until golden-brown. Place each 'man' on the prepared baking tray (they will expand as they cook so it’s best to place 2 on each tray). Bake for 25 minutes, or until golden-brown. Serve warm. Remove the egg and break the shell to release the hard-boiled egg. Serve with a little butter. Serve warm. Remove the egg and break the shell to release the hard-boiled egg. Serve with a little butter. Recipe tips If rising and cooking straight away in a warm kitchen, expect the dough to rise quicker than a regular bread (this recipe has more yeast in it), do not touch the dough when rising as this will collapse it. They are lovely for breakfast, simply slow rise the bread overnight and eat the next morning. | {
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"title": "Easter Men recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings These are a traditional Dutch bread for Easter and children will love them because the bread 'men' appear to be hugging the egg. 600ml/20fl oz milk. 900g/2lb strong white flourpinch salt14g/½oz fast-action yeast (2 sachets)30g/1oz butteroil, for greasing6 free-range eggs, plus 1 beaten egg for glazing18 currants 600ml/20fl oz milk. 900g/2lb strong white flour pinch salt 14g/½oz fast-action yeast (2 sachets) 30g/1oz butter oil, for greasing 6 free-range eggs, plus 1 beaten egg for glazing 18 currants Method Preheat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with non-stick baking paper.Gently heat the milk until tepid. Measure the flour into a large bowl, add the salt to one side of the bowl and the yeast on the opposite side. Rub in the butter using your fingertips. Pour in the tepid milk and mix to combine. Transfer the mixture to a freestanding mixer fitted with a dough hook. Knead until it leaves the side of the bowl and forms a ball of dough. Alternatively, tip out the mixture onto a floured work surface and knead the dough for 10 minutes, or until smooth and elastic to the touch. Put the dough in a lightly oiled bowl and cover loosely with cling film. Set aside until doubled in size. This will take less than an hour in a warm place. Once the dough has proved, carefully remove it from the bowl (expect the dough to collapse once touched). Place on a lightly floured surface and divide into 6 equal pieces. Using your fingers, or a rolling pin, roll the dough to a flatter rectangle shape (about 2.5cm/1in thick). Place an egg (still in its shell) in the middle pressing down slightly. Imagine the dough as a clock, makes short slits at 2, 4, 6, 8 and 10 o’clock. Stretch out the dough to form the legs and arms and shape the top into a circle to form a head. Pull the arms up and secure over the egg. Use the currants to make eyes and a smile. Glaze with beaten egg. Repeat with the remaining dough.Place each 'man' on the prepared baking tray (they will expand as they cook so it’s best to place 2 on each tray). Bake for 25 minutes, or until golden-brown.Serve warm. Remove the egg and break the shell to release the hard-boiled egg. Serve with a little butter. Preheat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with non-stick baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with non-stick baking paper. Gently heat the milk until tepid. Measure the flour into a large bowl, add the salt to one side of the bowl and the yeast on the opposite side. Rub in the butter using your fingertips. Pour in the tepid milk and mix to combine. Transfer the mixture to a freestanding mixer fitted with a dough hook. Knead until it leaves the side of the bowl and forms a ball of dough. Alternatively, tip out the mixture onto a floured work surface and knead the dough for 10 minutes, or until smooth and elastic to the touch. Gently heat the milk until tepid. Measure the flour into a large bowl, add the salt to one side of the bowl and the yeast on the opposite side. Rub in the butter using your fingertips. Pour in the tepid milk and mix to combine. Transfer the mixture to a freestanding mixer fitted with a dough hook. Knead until it leaves the side of the bowl and forms a ball of dough. Alternatively, tip out the mixture onto a floured work surface and knead the dough for 10 minutes, or until smooth and elastic to the touch. Put the dough in a lightly oiled bowl and cover loosely with cling film. Set aside until doubled in size. This will take less than an hour in a warm place. Put the dough in a lightly oiled bowl and cover loosely with cling film. Set aside until doubled in size. This will take less than an hour in a warm place. Once the dough has proved, carefully remove it from the bowl (expect the dough to collapse once touched). Place on a lightly floured surface and divide into 6 equal pieces. Once the dough has proved, carefully remove it from the bowl (expect the dough to collapse once touched). Place on a lightly floured surface and divide into 6 equal pieces. Using your fingers, or a rolling pin, roll the dough to a flatter rectangle shape (about 2.5cm/1in thick). Place an egg (still in its shell) in the middle pressing down slightly. Imagine the dough as a clock, makes short slits at 2, 4, 6, 8 and 10 o’clock. Stretch out the dough to form the legs and arms and shape the top into a circle to form a head. Pull the arms up and secure over the egg. Use the currants to make eyes and a smile. Glaze with beaten egg. Repeat with the remaining dough. Using your fingers, or a rolling pin, roll the dough to a flatter rectangle shape (about 2.5cm/1in thick). Place an egg (still in its shell) in the middle pressing down slightly. Imagine the dough as a clock, makes short slits at 2, 4, 6, 8 and 10 o’clock. Stretch out the dough to form the legs and arms and shape the top into a circle to form a head. Pull the arms up and secure over the egg. Use the currants to make eyes and a smile. Glaze with beaten egg. Repeat with the remaining dough. Place each 'man' on the prepared baking tray (they will expand as they cook so it’s best to place 2 on each tray). Bake for 25 minutes, or until golden-brown. Place each 'man' on the prepared baking tray (they will expand as they cook so it’s best to place 2 on each tray). Bake for 25 minutes, or until golden-brown. Serve warm. Remove the egg and break the shell to release the hard-boiled egg. Serve with a little butter. Serve warm. Remove the egg and break the shell to release the hard-boiled egg. Serve with a little butter. Recipe tips If rising and cooking straight away in a warm kitchen, expect the dough to rise quicker than a regular bread (this recipe has more yeast in it), do not touch the dough when rising as this will collapse it. They are lovely for breakfast, simply slow rise the bread overnight and eat the next morning."
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} | c5dc02feecdfdd09aae742510b5e26c32a31e8c82c44c900d93ce6ba2f50a05c | Easter rocky road recipe
An average of 4.2 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_rocky_road_82814_16x9.jpg No baking needed for this Easter rocky road, and children will love to help make this easy chocolatey treat topped with mini eggs. Easter bunny says yum! 175g/6oz dark chocolate, broken into pieces 125g/4½oz milk chocolate, broken into pieces2 tbsp golden syrup75g/2¾oz unsalted butter, diced160g/5¾oz sugar-coated mini chocolate eggs200g/7oz digestives or rich tea biscuits, broken into pieces75g/2¾oz mini marshmallows50g/1¾oz hazelnuts, roughly chopped75g/2¾oz raisins 175g/6oz dark chocolate, broken into pieces 125g/4½oz milk chocolate, broken into pieces 2 tbsp golden syrup 75g/2¾oz unsalted butter, diced 160g/5¾oz sugar-coated mini chocolate eggs 200g/7oz digestives or rich tea biscuits, broken into pieces 75g/2¾oz mini marshmallows 50g/1¾oz hazelnuts, roughly chopped 75g/2¾oz raisins Method Line a 20x30cm/8x12in baking tin with baking paper.Place the dark and milk chocolate pieces in a large heatproof bowl and add the golden syrup and butter. Set the bowl over a pan of barely simmering water but do not allow the bottom of the bowl to touch the water. Stir from time to time until the butter and chocolate are melted and the mixture is smooth. Remove from the heat and leave to cool for 5 minutes – if this is too hot the marshmallows will melt.Cut the chocolate mini eggs in half (leaving a few whole) and set aside one third of the eggs, including the whole ones for decorating. Gently fold in the chocolate eggs, biscuits, marshmallows, nuts and raisins into the chocolate mixture and mix to combine. Spoon into the prepared tin and spread level using the back of the spoon. Scatter with the reserved whole and halved mini eggs.Refrigerating for at least 1 hour, or until completely firm. Cut into bars to serve. Line a 20x30cm/8x12in baking tin with baking paper. Line a 20x30cm/8x12in baking tin with baking paper. Place the dark and milk chocolate pieces in a large heatproof bowl and add the golden syrup and butter. Set the bowl over a pan of barely simmering water but do not allow the bottom of the bowl to touch the water. Stir from time to time until the butter and chocolate are melted and the mixture is smooth. Remove from the heat and leave to cool for 5 minutes – if this is too hot the marshmallows will melt. Place the dark and milk chocolate pieces in a large heatproof bowl and add the golden syrup and butter. Set the bowl over a pan of barely simmering water but do not allow the bottom of the bowl to touch the water. Stir from time to time until the butter and chocolate are melted and the mixture is smooth. Remove from the heat and leave to cool for 5 minutes – if this is too hot the marshmallows will melt. Cut the chocolate mini eggs in half (leaving a few whole) and set aside one third of the eggs, including the whole ones for decorating. Gently fold in the chocolate eggs, biscuits, marshmallows, nuts and raisins into the chocolate mixture and mix to combine. Spoon into the prepared tin and spread level using the back of the spoon. Scatter with the reserved whole and halved mini eggs. Cut the chocolate mini eggs in half (leaving a few whole) and set aside one third of the eggs, including the whole ones for decorating. Gently fold in the chocolate eggs, biscuits, marshmallows, nuts and raisins into the chocolate mixture and mix to combine. Spoon into the prepared tin and spread level using the back of the spoon. Scatter with the reserved whole and halved mini eggs. Refrigerating for at least 1 hour, or until completely firm. Cut into bars to serve. Refrigerating for at least 1 hour, or until completely firm. Cut into bars to serve. | {
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"title": "Easter rocky road recipe",
"content": "An average of 4.2 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_rocky_road_82814_16x9.jpg No baking needed for this Easter rocky road, and children will love to help make this easy chocolatey treat topped with mini eggs. Easter bunny says yum! 175g/6oz dark chocolate, broken into pieces 125g/4½oz milk chocolate, broken into pieces2 tbsp golden syrup75g/2¾oz unsalted butter, diced160g/5¾oz sugar-coated mini chocolate eggs200g/7oz digestives or rich tea biscuits, broken into pieces75g/2¾oz mini marshmallows50g/1¾oz hazelnuts, roughly chopped75g/2¾oz raisins 175g/6oz dark chocolate, broken into pieces 125g/4½oz milk chocolate, broken into pieces 2 tbsp golden syrup 75g/2¾oz unsalted butter, diced 160g/5¾oz sugar-coated mini chocolate eggs 200g/7oz digestives or rich tea biscuits, broken into pieces 75g/2¾oz mini marshmallows 50g/1¾oz hazelnuts, roughly chopped 75g/2¾oz raisins Method Line a 20x30cm/8x12in baking tin with baking paper.Place the dark and milk chocolate pieces in a large heatproof bowl and add the golden syrup and butter. Set the bowl over a pan of barely simmering water but do not allow the bottom of the bowl to touch the water. Stir from time to time until the butter and chocolate are melted and the mixture is smooth. Remove from the heat and leave to cool for 5 minutes – if this is too hot the marshmallows will melt.Cut the chocolate mini eggs in half (leaving a few whole) and set aside one third of the eggs, including the whole ones for decorating. Gently fold in the chocolate eggs, biscuits, marshmallows, nuts and raisins into the chocolate mixture and mix to combine. Spoon into the prepared tin and spread level using the back of the spoon. Scatter with the reserved whole and halved mini eggs.Refrigerating for at least 1 hour, or until completely firm. Cut into bars to serve. Line a 20x30cm/8x12in baking tin with baking paper. Line a 20x30cm/8x12in baking tin with baking paper. Place the dark and milk chocolate pieces in a large heatproof bowl and add the golden syrup and butter. Set the bowl over a pan of barely simmering water but do not allow the bottom of the bowl to touch the water. Stir from time to time until the butter and chocolate are melted and the mixture is smooth. Remove from the heat and leave to cool for 5 minutes – if this is too hot the marshmallows will melt. Place the dark and milk chocolate pieces in a large heatproof bowl and add the golden syrup and butter. Set the bowl over a pan of barely simmering water but do not allow the bottom of the bowl to touch the water. Stir from time to time until the butter and chocolate are melted and the mixture is smooth. Remove from the heat and leave to cool for 5 minutes – if this is too hot the marshmallows will melt. Cut the chocolate mini eggs in half (leaving a few whole) and set aside one third of the eggs, including the whole ones for decorating. Gently fold in the chocolate eggs, biscuits, marshmallows, nuts and raisins into the chocolate mixture and mix to combine. Spoon into the prepared tin and spread level using the back of the spoon. Scatter with the reserved whole and halved mini eggs. Cut the chocolate mini eggs in half (leaving a few whole) and set aside one third of the eggs, including the whole ones for decorating. Gently fold in the chocolate eggs, biscuits, marshmallows, nuts and raisins into the chocolate mixture and mix to combine. Spoon into the prepared tin and spread level using the back of the spoon. Scatter with the reserved whole and halved mini eggs. Refrigerating for at least 1 hour, or until completely firm. Cut into bars to serve. Refrigerating for at least 1 hour, or until completely firm. Cut into bars to serve."
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} | c39c7733d24ae7939d08baa325e575a9f9986b788d59e826027f1164e8c5c20b | Anzac biscuits recipe
An average of 4.9 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/anzac_biscuits_03939_16x9.jpg Anzac biscuits are sweet oat biscuits that are particularly popular in Australia and New Zealand. They're easy to make and great with a cup of tea! 150g/5½oz plain flour175g/6oz porridge oats100g/3½oz desiccated coconut100g/3½oz soft light brown sugarpinch of salt150g/5½oz unsalted butter, diced125g/4½oz golden syrup1 tsp bicarbonate of soda2 tbsp boiling water 150g/5½oz plain flour 175g/6oz porridge oats 100g/3½oz desiccated coconut 100g/3½oz soft light brown sugar pinch of salt 150g/5½oz unsalted butter, diced 125g/4½oz golden syrup 1 tsp bicarbonate of soda 2 tbsp boiling water Method Preheat the oven to 180C/160C Fan/Gas mark 4 and line 2 large baking trays with baking parchment.In a large mixing bowl, combine the plain flour, oats, coconut, sugar and a pinch of salt.Melt the unsalted butter and golden syrup together in a small pan set over a low heat (or in the microwave on a low-medium setting). Remove the pan from the heat, add the bicarbonate of soda and boiling water and quickly mix to combine. Pour the melted butter mixture into the dry ingredients and mix with a wooden spoon or rubber spatula until thoroughly combined.Scoop tablespoons of mixture into balls and arrange on the prepared baking trays, leaving space between each biscuit. Flatten each biscuit slightly using your hand.Bake on the middle shelf of the preheated oven for 12–13 minutes, or until almost firm and starting to crisp. The biscuits will crisp and firm more when they cool.Remove from the oven, leave to cool on the trays for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Preheat the oven to 180C/160C Fan/Gas mark 4 and line 2 large baking trays with baking parchment. Preheat the oven to 180C/160C Fan/Gas mark 4 and line 2 large baking trays with baking parchment. In a large mixing bowl, combine the plain flour, oats, coconut, sugar and a pinch of salt. In a large mixing bowl, combine the plain flour, oats, coconut, sugar and a pinch of salt. Melt the unsalted butter and golden syrup together in a small pan set over a low heat (or in the microwave on a low-medium setting). Remove the pan from the heat, add the bicarbonate of soda and boiling water and quickly mix to combine. Melt the unsalted butter and golden syrup together in a small pan set over a low heat (or in the microwave on a low-medium setting). Remove the pan from the heat, add the bicarbonate of soda and boiling water and quickly mix to combine. Pour the melted butter mixture into the dry ingredients and mix with a wooden spoon or rubber spatula until thoroughly combined. Pour the melted butter mixture into the dry ingredients and mix with a wooden spoon or rubber spatula until thoroughly combined. Scoop tablespoons of mixture into balls and arrange on the prepared baking trays, leaving space between each biscuit. Flatten each biscuit slightly using your hand. Scoop tablespoons of mixture into balls and arrange on the prepared baking trays, leaving space between each biscuit. Flatten each biscuit slightly using your hand. Bake on the middle shelf of the preheated oven for 12–13 minutes, or until almost firm and starting to crisp. The biscuits will crisp and firm more when they cool. Bake on the middle shelf of the preheated oven for 12–13 minutes, or until almost firm and starting to crisp. The biscuits will crisp and firm more when they cool. Remove from the oven, leave to cool on the trays for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Remove from the oven, leave to cool on the trays for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Recipe tips Add some ginger – either ground or diced stem ginger – for something a little fancier or even some grated lemon zest and candied peel. You could also drizzle the biscuits with melted dark chocolate. | {
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"title": "Anzac biscuits recipe",
"content": "An average of 4.9 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/anzac_biscuits_03939_16x9.jpg Anzac biscuits are sweet oat biscuits that are particularly popular in Australia and New Zealand. They're easy to make and great with a cup of tea! 150g/5½oz plain flour175g/6oz porridge oats100g/3½oz desiccated coconut100g/3½oz soft light brown sugarpinch of salt150g/5½oz unsalted butter, diced125g/4½oz golden syrup1 tsp bicarbonate of soda2 tbsp boiling water 150g/5½oz plain flour 175g/6oz porridge oats 100g/3½oz desiccated coconut 100g/3½oz soft light brown sugar pinch of salt 150g/5½oz unsalted butter, diced 125g/4½oz golden syrup 1 tsp bicarbonate of soda 2 tbsp boiling water Method Preheat the oven to 180C/160C Fan/Gas mark 4 and line 2 large baking trays with baking parchment.In a large mixing bowl, combine the plain flour, oats, coconut, sugar and a pinch of salt.Melt the unsalted butter and golden syrup together in a small pan set over a low heat (or in the microwave on a low-medium setting). Remove the pan from the heat, add the bicarbonate of soda and boiling water and quickly mix to combine. Pour the melted butter mixture into the dry ingredients and mix with a wooden spoon or rubber spatula until thoroughly combined.Scoop tablespoons of mixture into balls and arrange on the prepared baking trays, leaving space between each biscuit. Flatten each biscuit slightly using your hand.Bake on the middle shelf of the preheated oven for 12–13 minutes, or until almost firm and starting to crisp. The biscuits will crisp and firm more when they cool.Remove from the oven, leave to cool on the trays for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Preheat the oven to 180C/160C Fan/Gas mark 4 and line 2 large baking trays with baking parchment. Preheat the oven to 180C/160C Fan/Gas mark 4 and line 2 large baking trays with baking parchment. In a large mixing bowl, combine the plain flour, oats, coconut, sugar and a pinch of salt. In a large mixing bowl, combine the plain flour, oats, coconut, sugar and a pinch of salt. Melt the unsalted butter and golden syrup together in a small pan set over a low heat (or in the microwave on a low-medium setting). Remove the pan from the heat, add the bicarbonate of soda and boiling water and quickly mix to combine. Melt the unsalted butter and golden syrup together in a small pan set over a low heat (or in the microwave on a low-medium setting). Remove the pan from the heat, add the bicarbonate of soda and boiling water and quickly mix to combine. Pour the melted butter mixture into the dry ingredients and mix with a wooden spoon or rubber spatula until thoroughly combined. Pour the melted butter mixture into the dry ingredients and mix with a wooden spoon or rubber spatula until thoroughly combined. Scoop tablespoons of mixture into balls and arrange on the prepared baking trays, leaving space between each biscuit. Flatten each biscuit slightly using your hand. Scoop tablespoons of mixture into balls and arrange on the prepared baking trays, leaving space between each biscuit. Flatten each biscuit slightly using your hand. Bake on the middle shelf of the preheated oven for 12–13 minutes, or until almost firm and starting to crisp. The biscuits will crisp and firm more when they cool. Bake on the middle shelf of the preheated oven for 12–13 minutes, or until almost firm and starting to crisp. The biscuits will crisp and firm more when they cool. Remove from the oven, leave to cool on the trays for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Remove from the oven, leave to cool on the trays for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container. Recipe tips Add some ginger – either ground or diced stem ginger – for something a little fancier or even some grated lemon zest and candied peel. You could also drizzle the biscuits with melted dark chocolate."
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} | 3f2d24947f19bf3d428924b9731695008ad9b08af9067a0f50f1825a56bcf3e5 | Eastern slaw recipe
An average of 4.5 out of 5 stars from 2 ratings 4 tbsp Greek yoghurt 2 tbsp mayonnaise 1 heaped tbsp creamed horseradish 2 tsp ground coriander 1 tsp ground cinnamon 1 heaped tsp nigella seeds generous handful golden raisins ½ white cabbage, thinly shredded¼ cauliflower, stalk removed, florets thinly sliced1 large fennel bulb, quartered and thinly sliced, fronds chopped 1 red onion, very thinly sliced into half moons2 apples (of your choice), quartered, cored and thinly sliced 20g/¾oz mint leaves, roughly chopped 20g/¾oz dill, fronds and stems roughly chopped sea salt flakes and freshly ground black pepper 4 tbsp Greek yoghurt 2 tbsp mayonnaise 1 heaped tbsp creamed horseradish 2 tsp ground coriander 1 tsp ground cinnamon 1 heaped tsp nigella seeds generous handful golden raisins ½ white cabbage, thinly shredded ¼ cauliflower, stalk removed, florets thinly sliced 1 large fennel bulb, quartered and thinly sliced, fronds chopped 1 red onion, very thinly sliced into half moons 2 apples (of your choice), quartered, cored and thinly sliced 20g/¾oz mint leaves, roughly chopped 20g/¾oz dill, fronds and stems roughly chopped sea salt flakes and freshly ground black pepper Method Put the yoghurt, mayonnaise, horseradish, coriander, cinnamon and nigella seeds in a small bowl and stir well. Add the raisins and season generously with salt and pepper. Mix well. Put the vegetables and apples in a large bowl and pour over the sauce. Use your hands to ensure everything is well coated and evenly mixed. Add the fresh herbs, mix well again until the ingredients are evenly combined. Put the yoghurt, mayonnaise, horseradish, coriander, cinnamon and nigella seeds in a small bowl and stir well. Add the raisins and season generously with salt and pepper. Mix well. Put the yoghurt, mayonnaise, horseradish, coriander, cinnamon and nigella seeds in a small bowl and stir well. Add the raisins and season generously with salt and pepper. Mix well. Put the vegetables and apples in a large bowl and pour over the sauce. Use your hands to ensure everything is well coated and evenly mixed. Add the fresh herbs, mix well again until the ingredients are evenly combined. Put the vegetables and apples in a large bowl and pour over the sauce. Use your hands to ensure everything is well coated and evenly mixed. Add the fresh herbs, mix well again until the ingredients are evenly combined. | {
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"type": "HowTo",
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"title": "Eastern slaw recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings 4 tbsp Greek yoghurt 2 tbsp mayonnaise 1 heaped tbsp creamed horseradish 2 tsp ground coriander 1 tsp ground cinnamon 1 heaped tsp nigella seeds generous handful golden raisins ½ white cabbage, thinly shredded¼ cauliflower, stalk removed, florets thinly sliced1 large fennel bulb, quartered and thinly sliced, fronds chopped 1 red onion, very thinly sliced into half moons2 apples (of your choice), quartered, cored and thinly sliced 20g/¾oz mint leaves, roughly chopped 20g/¾oz dill, fronds and stems roughly chopped sea salt flakes and freshly ground black pepper 4 tbsp Greek yoghurt 2 tbsp mayonnaise 1 heaped tbsp creamed horseradish 2 tsp ground coriander 1 tsp ground cinnamon 1 heaped tsp nigella seeds generous handful golden raisins ½ white cabbage, thinly shredded ¼ cauliflower, stalk removed, florets thinly sliced 1 large fennel bulb, quartered and thinly sliced, fronds chopped 1 red onion, very thinly sliced into half moons 2 apples (of your choice), quartered, cored and thinly sliced 20g/¾oz mint leaves, roughly chopped 20g/¾oz dill, fronds and stems roughly chopped sea salt flakes and freshly ground black pepper Method Put the yoghurt, mayonnaise, horseradish, coriander, cinnamon and nigella seeds in a small bowl and stir well. Add the raisins and season generously with salt and pepper. Mix well. Put the vegetables and apples in a large bowl and pour over the sauce. Use your hands to ensure everything is well coated and evenly mixed. Add the fresh herbs, mix well again until the ingredients are evenly combined. Put the yoghurt, mayonnaise, horseradish, coriander, cinnamon and nigella seeds in a small bowl and stir well. Add the raisins and season generously with salt and pepper. Mix well. Put the yoghurt, mayonnaise, horseradish, coriander, cinnamon and nigella seeds in a small bowl and stir well. Add the raisins and season generously with salt and pepper. Mix well. Put the vegetables and apples in a large bowl and pour over the sauce. Use your hands to ensure everything is well coated and evenly mixed. Add the fresh herbs, mix well again until the ingredients are evenly combined. Put the vegetables and apples in a large bowl and pour over the sauce. Use your hands to ensure everything is well coated and evenly mixed. Add the fresh herbs, mix well again until the ingredients are evenly combined."
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} | bcadd5410411b0fcee1c776b141df71dd37234e0516736aba0d3f7cd54a530b7 | Frying-pan flatbread recipe
Frying-pan flatbread, pecorino, mortadella ham, chilli honey and pistachios An average of 4.7 out of 5 stars from 3 ratings Make your own cheesy flatbread topped with chilli-spiked honey, mortadella and nuts. Perfect for a posh picnic. 170g/6oz honey45ml/3 tbsp sherry vinegar5g dried chilli flakes1 tsp hot smoked paprika½ tsp sweet smoked paprikapinch dried oregano3g sea salt 170g/6oz honey 45ml/3 tbsp sherry vinegar 5g dried chilli flakes 1 tsp hot smoked paprika ½ tsp sweet smoked paprika pinch dried oregano 3g sea salt 5g dried active yeast1 tsp honey15ml/1 tbsp extra virgin olive oil, plus extra for greasing and drizzling500g/1lb 2oz strong white flour11g/⅓oz fine table salt2 fresh rosemary sprigs, leaves picked 5g dried active yeast 1 tsp honey 15ml/1 tbsp extra virgin olive oil, plus extra for greasing and drizzling 500g/1lb 2oz strong white flour 11g/⅓oz fine table salt 2 fresh rosemary sprigs, leaves picked 30g/1oz pecorino, finely grated1 ball burrata5 slices mortadella ham10 large fresh basil leaves, torn20g/½oz pistachios, roughly chopped2 pinches sea salt flakes 30g/1oz pecorino, finely grated 1 ball burrata 5 slices mortadella ham 10 large fresh basil leaves, torn 20g/½oz pistachios, roughly chopped 2 pinches sea salt flakes Method For the chilli honey, put the honey into a medium-sized saucepan and bring to the boil. Add the sherry vinegar and 1 tbsp water and bring back to the boil. Add the chilli flakes, paprika, oregano and salt. Take off the heat, leave to cool and transfer to a jar. Chilli honey will keep for up to 2 weeks if kept in a sterilised, airtight jar at room temperature.For the bread, put 420ml/15fl oz lukewarm water, the yeast and honey into the bowl of a stand mixer with dough hook attachment. Stir well and leave for 5 minutes to activate the dried yeast. Add the olive oil, flour and salt. Turn the machine on to a slow speed setting and mix until a soft, elastic dough forms. Increase the speed to medium and work for 6 minutes, then turn the machine off.Grease a clean, dry bowl with olive oil. Scrape the dough into the greased bowl and cover with cling film. Allow the dough to prove in a warm place for 1–2 hours, or until doubled in size.Grease a large frying pan with olive oil and place the proved dough in the pan. Spread the dough right to the edges of the pan, then make some indents in the dough with your fingers, adding the rosemary leaves as you go. Sprinkle some sea salt all over the dough and a splash of olive oil. Cover the pan with cling film or a damp tea towel. Prove the dough again for about 1 hour until it has doubled in size.Heat the oven to 240C/220C Fan/Gas 9. Remove the cling film or tea towel and bake for 20 minutes until golden and risen. Take out of the oven, place the pan on a rack and cover the bread with the pecorino. Rest the bread for 10 minutes. Finish with the burrata, ham, chilli honey and torn basil leaves on top of the bread. Sprinkle with the chopped pistachio nuts and drizzle with some extra virgin olive oil and 2 pinches flaked sea salt. For the chilli honey, put the honey into a medium-sized saucepan and bring to the boil. Add the sherry vinegar and 1 tbsp water and bring back to the boil. Add the chilli flakes, paprika, oregano and salt. Take off the heat, leave to cool and transfer to a jar. Chilli honey will keep for up to 2 weeks if kept in a sterilised, airtight jar at room temperature. For the chilli honey, put the honey into a medium-sized saucepan and bring to the boil. Add the sherry vinegar and 1 tbsp water and bring back to the boil. Add the chilli flakes, paprika, oregano and salt. Take off the heat, leave to cool and transfer to a jar. Chilli honey will keep for up to 2 weeks if kept in a sterilised, airtight jar at room temperature. For the bread, put 420ml/15fl oz lukewarm water, the yeast and honey into the bowl of a stand mixer with dough hook attachment. Stir well and leave for 5 minutes to activate the dried yeast. Add the olive oil, flour and salt. Turn the machine on to a slow speed setting and mix until a soft, elastic dough forms. Increase the speed to medium and work for 6 minutes, then turn the machine off. For the bread, put 420ml/15fl oz lukewarm water, the yeast and honey into the bowl of a stand mixer with dough hook attachment. Stir well and leave for 5 minutes to activate the dried yeast. Add the olive oil, flour and salt. Turn the machine on to a slow speed setting and mix until a soft, elastic dough forms. Increase the speed to medium and work for 6 minutes, then turn the machine off. Grease a clean, dry bowl with olive oil. Scrape the dough into the greased bowl and cover with cling film. Allow the dough to prove in a warm place for 1–2 hours, or until doubled in size. Grease a clean, dry bowl with olive oil. Scrape the dough into the greased bowl and cover with cling film. Allow the dough to prove in a warm place for 1–2 hours, or until doubled in size. Grease a large frying pan with olive oil and place the proved dough in the pan. Spread the dough right to the edges of the pan, then make some indents in the dough with your fingers, adding the rosemary leaves as you go. Sprinkle some sea salt all over the dough and a splash of olive oil. Cover the pan with cling film or a damp tea towel. Prove the dough again for about 1 hour until it has doubled in size. Grease a large frying pan with olive oil and place the proved dough in the pan. Spread the dough right to the edges of the pan, then make some indents in the dough with your fingers, adding the rosemary leaves as you go. Sprinkle some sea salt all over the dough and a splash of olive oil. Cover the pan with cling film or a damp tea towel. Prove the dough again for about 1 hour until it has doubled in size. Heat the oven to 240C/220C Fan/Gas 9. Remove the cling film or tea towel and bake for 20 minutes until golden and risen. Take out of the oven, place the pan on a rack and cover the bread with the pecorino. Rest the bread for 10 minutes. Heat the oven to 240C/220C Fan/Gas 9. Remove the cling film or tea towel and bake for 20 minutes until golden and risen. Take out of the oven, place the pan on a rack and cover the bread with the pecorino. Rest the bread for 10 minutes. Finish with the burrata, ham, chilli honey and torn basil leaves on top of the bread. Sprinkle with the chopped pistachio nuts and drizzle with some extra virgin olive oil and 2 pinches flaked sea salt. Finish with the burrata, ham, chilli honey and torn basil leaves on top of the bread. Sprinkle with the chopped pistachio nuts and drizzle with some extra virgin olive oil and 2 pinches flaked sea salt. Recipe tips I’ve also made this dish using good-old sandwich ham, cheddar and mozzarella if that’s all you have, or you’re cooking on a budget. | {
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"content": "Frying-pan flatbread, pecorino, mortadella ham, chilli honey and pistachios An average of 4.7 out of 5 stars from 3 ratings Make your own cheesy flatbread topped with chilli-spiked honey, mortadella and nuts. Perfect for a posh picnic. 170g/6oz honey45ml/3 tbsp sherry vinegar5g dried chilli flakes1 tsp hot smoked paprika½ tsp sweet smoked paprikapinch dried oregano3g sea salt 170g/6oz honey 45ml/3 tbsp sherry vinegar 5g dried chilli flakes 1 tsp hot smoked paprika ½ tsp sweet smoked paprika pinch dried oregano 3g sea salt 5g dried active yeast1 tsp honey15ml/1 tbsp extra virgin olive oil, plus extra for greasing and drizzling500g/1lb 2oz strong white flour11g/⅓oz fine table salt2 fresh rosemary sprigs, leaves picked 5g dried active yeast 1 tsp honey 15ml/1 tbsp extra virgin olive oil, plus extra for greasing and drizzling 500g/1lb 2oz strong white flour 11g/⅓oz fine table salt 2 fresh rosemary sprigs, leaves picked 30g/1oz pecorino, finely grated1 ball burrata5 slices mortadella ham10 large fresh basil leaves, torn20g/½oz pistachios, roughly chopped2 pinches sea salt flakes 30g/1oz pecorino, finely grated 1 ball burrata 5 slices mortadella ham 10 large fresh basil leaves, torn 20g/½oz pistachios, roughly chopped 2 pinches sea salt flakes Method For the chilli honey, put the honey into a medium-sized saucepan and bring to the boil. Add the sherry vinegar and 1 tbsp water and bring back to the boil. Add the chilli flakes, paprika, oregano and salt. Take off the heat, leave to cool and transfer to a jar. Chilli honey will keep for up to 2 weeks if kept in a sterilised, airtight jar at room temperature.For the bread, put 420ml/15fl oz lukewarm water, the yeast and honey into the bowl of a stand mixer with dough hook attachment. Stir well and leave for 5 minutes to activate the dried yeast. Add the olive oil, flour and salt. Turn the machine on to a slow speed setting and mix until a soft, elastic dough forms. Increase the speed to medium and work for 6 minutes, then turn the machine off.Grease a clean, dry bowl with olive oil. Scrape the dough into the greased bowl and cover with cling film. Allow the dough to prove in a warm place for 1–2 hours, or until doubled in size.Grease a large frying pan with olive oil and place the proved dough in the pan. Spread the dough right to the edges of the pan, then make some indents in the dough with your fingers, adding the rosemary leaves as you go. Sprinkle some sea salt all over the dough and a splash of olive oil. Cover the pan with cling film or a damp tea towel. Prove the dough again for about 1 hour until it has doubled in size.Heat the oven to 240C/220C Fan/Gas 9. Remove the cling film or tea towel and bake for 20 minutes until golden and risen. Take out of the oven, place the pan on a rack and cover the bread with the pecorino. Rest the bread for 10 minutes. Finish with the burrata, ham, chilli honey and torn basil leaves on top of the bread. Sprinkle with the chopped pistachio nuts and drizzle with some extra virgin olive oil and 2 pinches flaked sea salt. For the chilli honey, put the honey into a medium-sized saucepan and bring to the boil. Add the sherry vinegar and 1 tbsp water and bring back to the boil. Add the chilli flakes, paprika, oregano and salt. Take off the heat, leave to cool and transfer to a jar. Chilli honey will keep for up to 2 weeks if kept in a sterilised, airtight jar at room temperature. For the chilli honey, put the honey into a medium-sized saucepan and bring to the boil. Add the sherry vinegar and 1 tbsp water and bring back to the boil. Add the chilli flakes, paprika, oregano and salt. Take off the heat, leave to cool and transfer to a jar. Chilli honey will keep for up to 2 weeks if kept in a sterilised, airtight jar at room temperature. For the bread, put 420ml/15fl oz lukewarm water, the yeast and honey into the bowl of a stand mixer with dough hook attachment. Stir well and leave for 5 minutes to activate the dried yeast. Add the olive oil, flour and salt. Turn the machine on to a slow speed setting and mix until a soft, elastic dough forms. Increase the speed to medium and work for 6 minutes, then turn the machine off. For the bread, put 420ml/15fl oz lukewarm water, the yeast and honey into the bowl of a stand mixer with dough hook attachment. Stir well and leave for 5 minutes to activate the dried yeast. Add the olive oil, flour and salt. Turn the machine on to a slow speed setting and mix until a soft, elastic dough forms. Increase the speed to medium and work for 6 minutes, then turn the machine off. Grease a clean, dry bowl with olive oil. Scrape the dough into the greased bowl and cover with cling film. Allow the dough to prove in a warm place for 1–2 hours, or until doubled in size. Grease a clean, dry bowl with olive oil. Scrape the dough into the greased bowl and cover with cling film. Allow the dough to prove in a warm place for 1–2 hours, or until doubled in size. Grease a large frying pan with olive oil and place the proved dough in the pan. Spread the dough right to the edges of the pan, then make some indents in the dough with your fingers, adding the rosemary leaves as you go. Sprinkle some sea salt all over the dough and a splash of olive oil. Cover the pan with cling film or a damp tea towel. Prove the dough again for about 1 hour until it has doubled in size. Grease a large frying pan with olive oil and place the proved dough in the pan. Spread the dough right to the edges of the pan, then make some indents in the dough with your fingers, adding the rosemary leaves as you go. Sprinkle some sea salt all over the dough and a splash of olive oil. Cover the pan with cling film or a damp tea towel. Prove the dough again for about 1 hour until it has doubled in size. Heat the oven to 240C/220C Fan/Gas 9. Remove the cling film or tea towel and bake for 20 minutes until golden and risen. Take out of the oven, place the pan on a rack and cover the bread with the pecorino. Rest the bread for 10 minutes. Heat the oven to 240C/220C Fan/Gas 9. Remove the cling film or tea towel and bake for 20 minutes until golden and risen. Take out of the oven, place the pan on a rack and cover the bread with the pecorino. Rest the bread for 10 minutes. Finish with the burrata, ham, chilli honey and torn basil leaves on top of the bread. Sprinkle with the chopped pistachio nuts and drizzle with some extra virgin olive oil and 2 pinches flaked sea salt. Finish with the burrata, ham, chilli honey and torn basil leaves on top of the bread. Sprinkle with the chopped pistachio nuts and drizzle with some extra virgin olive oil and 2 pinches flaked sea salt. Recipe tips I’ve also made this dish using good-old sandwich ham, cheddar and mozzarella if that’s all you have, or you’re cooking on a budget."
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} | 9df61b7d8f1cc52dae6ee573c940d1570e485b40bb218624aae099004d6bc6ed | Fabulous fruity jewelled tarts recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fabulous_fruity_jewelled_62910_16x9.jpg These pretty fruit tarts are perfect for picnics or make-ahead summer desserts. The buttery pastry and vanilla custard filling is to die for. For this recipe you will need a food processor and 12 x 10cm/4in fluted tart tins. 350g/12oz plain flour, plus extra for dusting115g/4oz icing sugar, siftedpinch salt225g/8oz cold unsalted butter, cut into cubes1 free-range egg, plus 2 egg yolks, lightly beaten 350g/12oz plain flour, plus extra for dusting 115g/4oz icing sugar, sifted pinch salt 225g/8oz cold unsalted butter, cut into cubes 1 free-range egg, plus 2 egg yolks, lightly beaten 6 egg yolks90g/3¼oz caster sugar40g/1½oz cornflour450ml/16fl oz full-fat milk2 vanilla pods, split lengthwise50ml/2fl oz double cream45g/1½oz unsalted butter, cut into small pieces1-2 tbsp elderflower cordial, preferably homemade 400g/14oz mixed berries, such as redcurrants, blueberries, raspberries and strawberries170g/6oz redcurrant jelly, to glaze 6 egg yolks 90g/3¼oz caster sugar 40g/1½oz cornflour 450ml/16fl oz full-fat milk 2 vanilla pods, split lengthwise 50ml/2fl oz double cream 45g/1½oz unsalted butter, cut into small pieces 1-2 tbsp elderflower cordial, preferably homemade 400g/14oz mixed berries, such as redcurrants, blueberries, raspberries and strawberries 170g/6oz redcurrant jelly, to glaze Method For the pastry, put the flour, icing sugar and salt in a food processor and pulse briefly to combine. Add the butter and pulse briefly until the mixture resembles fine breadcrumbs. Add the beaten eggs and yolks and pulse until the mixture comes together. Turn out onto the work surface, knead very briefly and shape into a thick disc. Wrap the pastry in cling film and refrigerate for at least an hour.For the custard, put the egg yolks, caster sugar and cornflour in a bowl and mix well until combined. Put the milk and split vanilla pods into a saucepan and bring just to the boil. Remove from the heat and carefully fish out the vanilla pods. Slowly pour the hot milk into the egg mixture, whisking all the time. Return the custard to the saucepan and cook over a medium heat, stirring constantly until the mixture is very thick. Remove from the heat and transfer the custard to a large bowl. Stir in the cream and butter until completely combined, then add elderflower cordial to taste (you do not want it to be overpowering). Press baking parchment down onto the surface of the custard to prevent a skin forming and cool to room temperature, then chill in the fridge until needed.Grease twelve 10cm/4in fluted tart tins. On a lightly floured work surface, roll out the pastry to a 4mm thickness. Cut 11cm/4¼in circles from the pastry to line the tins, rerolling as necessary. Prick the bases with a fork and chill in the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Put a piece of baking parchment into each pastry case and fill with baking beans. Bake in a preheated oven for 15 minutes, then remove the beans and parchment and return to the oven for 5–8 more minutes, or until lightly golden-brown. Remove from oven and allow to cool.Heat the redcurrant jelly in a saucepan until melted. Brush the insides of the pastry shells with a thin layer of jelly.Fill the cases with the custard and top with a generous amount of fruit. Brush the fruits with jelly to give them a shine. For the pastry, put the flour, icing sugar and salt in a food processor and pulse briefly to combine. Add the butter and pulse briefly until the mixture resembles fine breadcrumbs. Add the beaten eggs and yolks and pulse until the mixture comes together. Turn out onto the work surface, knead very briefly and shape into a thick disc. Wrap the pastry in cling film and refrigerate for at least an hour. For the pastry, put the flour, icing sugar and salt in a food processor and pulse briefly to combine. Add the butter and pulse briefly until the mixture resembles fine breadcrumbs. Add the beaten eggs and yolks and pulse until the mixture comes together. Turn out onto the work surface, knead very briefly and shape into a thick disc. Wrap the pastry in cling film and refrigerate for at least an hour. For the custard, put the egg yolks, caster sugar and cornflour in a bowl and mix well until combined. For the custard, put the egg yolks, caster sugar and cornflour in a bowl and mix well until combined. Put the milk and split vanilla pods into a saucepan and bring just to the boil. Remove from the heat and carefully fish out the vanilla pods. Slowly pour the hot milk into the egg mixture, whisking all the time. Put the milk and split vanilla pods into a saucepan and bring just to the boil. Remove from the heat and carefully fish out the vanilla pods. Slowly pour the hot milk into the egg mixture, whisking all the time. Return the custard to the saucepan and cook over a medium heat, stirring constantly until the mixture is very thick. Remove from the heat and transfer the custard to a large bowl. Stir in the cream and butter until completely combined, then add elderflower cordial to taste (you do not want it to be overpowering). Press baking parchment down onto the surface of the custard to prevent a skin forming and cool to room temperature, then chill in the fridge until needed. Return the custard to the saucepan and cook over a medium heat, stirring constantly until the mixture is very thick. Remove from the heat and transfer the custard to a large bowl. Stir in the cream and butter until completely combined, then add elderflower cordial to taste (you do not want it to be overpowering). Press baking parchment down onto the surface of the custard to prevent a skin forming and cool to room temperature, then chill in the fridge until needed. Grease twelve 10cm/4in fluted tart tins. On a lightly floured work surface, roll out the pastry to a 4mm thickness. Cut 11cm/4¼in circles from the pastry to line the tins, rerolling as necessary. Prick the bases with a fork and chill in the fridge for 30 minutes. Grease twelve 10cm/4in fluted tart tins. On a lightly floured work surface, roll out the pastry to a 4mm thickness. Cut 11cm/4¼in circles from the pastry to line the tins, rerolling as necessary. Prick the bases with a fork and chill in the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put a piece of baking parchment into each pastry case and fill with baking beans. Bake in a preheated oven for 15 minutes, then remove the beans and parchment and return to the oven for 5–8 more minutes, or until lightly golden-brown. Remove from oven and allow to cool. Put a piece of baking parchment into each pastry case and fill with baking beans. Bake in a preheated oven for 15 minutes, then remove the beans and parchment and return to the oven for 5–8 more minutes, or until lightly golden-brown. Remove from oven and allow to cool. Heat the redcurrant jelly in a saucepan until melted. Brush the insides of the pastry shells with a thin layer of jelly. Heat the redcurrant jelly in a saucepan until melted. Brush the insides of the pastry shells with a thin layer of jelly. Fill the cases with the custard and top with a generous amount of fruit. Brush the fruits with jelly to give them a shine. Fill the cases with the custard and top with a generous amount of fruit. Brush the fruits with jelly to give them a shine. Recipe tips It's easy to overwork the pastry when using a food processor, but it's very quick and convenient. To cut the 11cm/4¼in circles out of the pastry use a small bowl or a cardboard template as a guide if you don't have cutters large enough. | {
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"title": "Fabulous fruity jewelled tarts recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fabulous_fruity_jewelled_62910_16x9.jpg These pretty fruit tarts are perfect for picnics or make-ahead summer desserts. The buttery pastry and vanilla custard filling is to die for. For this recipe you will need a food processor and 12 x 10cm/4in fluted tart tins. 350g/12oz plain flour, plus extra for dusting115g/4oz icing sugar, siftedpinch salt225g/8oz cold unsalted butter, cut into cubes1 free-range egg, plus 2 egg yolks, lightly beaten 350g/12oz plain flour, plus extra for dusting 115g/4oz icing sugar, sifted pinch salt 225g/8oz cold unsalted butter, cut into cubes 1 free-range egg, plus 2 egg yolks, lightly beaten 6 egg yolks90g/3¼oz caster sugar40g/1½oz cornflour450ml/16fl oz full-fat milk2 vanilla pods, split lengthwise50ml/2fl oz double cream45g/1½oz unsalted butter, cut into small pieces1-2 tbsp elderflower cordial, preferably homemade 400g/14oz mixed berries, such as redcurrants, blueberries, raspberries and strawberries170g/6oz redcurrant jelly, to glaze 6 egg yolks 90g/3¼oz caster sugar 40g/1½oz cornflour 450ml/16fl oz full-fat milk 2 vanilla pods, split lengthwise 50ml/2fl oz double cream 45g/1½oz unsalted butter, cut into small pieces 1-2 tbsp elderflower cordial, preferably homemade 400g/14oz mixed berries, such as redcurrants, blueberries, raspberries and strawberries 170g/6oz redcurrant jelly, to glaze Method For the pastry, put the flour, icing sugar and salt in a food processor and pulse briefly to combine. Add the butter and pulse briefly until the mixture resembles fine breadcrumbs. Add the beaten eggs and yolks and pulse until the mixture comes together. Turn out onto the work surface, knead very briefly and shape into a thick disc. Wrap the pastry in cling film and refrigerate for at least an hour.For the custard, put the egg yolks, caster sugar and cornflour in a bowl and mix well until combined. Put the milk and split vanilla pods into a saucepan and bring just to the boil. Remove from the heat and carefully fish out the vanilla pods. Slowly pour the hot milk into the egg mixture, whisking all the time. Return the custard to the saucepan and cook over a medium heat, stirring constantly until the mixture is very thick. Remove from the heat and transfer the custard to a large bowl. Stir in the cream and butter until completely combined, then add elderflower cordial to taste (you do not want it to be overpowering). Press baking parchment down onto the surface of the custard to prevent a skin forming and cool to room temperature, then chill in the fridge until needed.Grease twelve 10cm/4in fluted tart tins. On a lightly floured work surface, roll out the pastry to a 4mm thickness. Cut 11cm/4¼in circles from the pastry to line the tins, rerolling as necessary. Prick the bases with a fork and chill in the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Put a piece of baking parchment into each pastry case and fill with baking beans. Bake in a preheated oven for 15 minutes, then remove the beans and parchment and return to the oven for 5–8 more minutes, or until lightly golden-brown. Remove from oven and allow to cool.Heat the redcurrant jelly in a saucepan until melted. Brush the insides of the pastry shells with a thin layer of jelly.Fill the cases with the custard and top with a generous amount of fruit. Brush the fruits with jelly to give them a shine. For the pastry, put the flour, icing sugar and salt in a food processor and pulse briefly to combine. Add the butter and pulse briefly until the mixture resembles fine breadcrumbs. Add the beaten eggs and yolks and pulse until the mixture comes together. Turn out onto the work surface, knead very briefly and shape into a thick disc. Wrap the pastry in cling film and refrigerate for at least an hour. For the pastry, put the flour, icing sugar and salt in a food processor and pulse briefly to combine. Add the butter and pulse briefly until the mixture resembles fine breadcrumbs. Add the beaten eggs and yolks and pulse until the mixture comes together. Turn out onto the work surface, knead very briefly and shape into a thick disc. Wrap the pastry in cling film and refrigerate for at least an hour. For the custard, put the egg yolks, caster sugar and cornflour in a bowl and mix well until combined. For the custard, put the egg yolks, caster sugar and cornflour in a bowl and mix well until combined. Put the milk and split vanilla pods into a saucepan and bring just to the boil. Remove from the heat and carefully fish out the vanilla pods. Slowly pour the hot milk into the egg mixture, whisking all the time. Put the milk and split vanilla pods into a saucepan and bring just to the boil. Remove from the heat and carefully fish out the vanilla pods. Slowly pour the hot milk into the egg mixture, whisking all the time. Return the custard to the saucepan and cook over a medium heat, stirring constantly until the mixture is very thick. Remove from the heat and transfer the custard to a large bowl. Stir in the cream and butter until completely combined, then add elderflower cordial to taste (you do not want it to be overpowering). Press baking parchment down onto the surface of the custard to prevent a skin forming and cool to room temperature, then chill in the fridge until needed. Return the custard to the saucepan and cook over a medium heat, stirring constantly until the mixture is very thick. Remove from the heat and transfer the custard to a large bowl. Stir in the cream and butter until completely combined, then add elderflower cordial to taste (you do not want it to be overpowering). Press baking parchment down onto the surface of the custard to prevent a skin forming and cool to room temperature, then chill in the fridge until needed. Grease twelve 10cm/4in fluted tart tins. On a lightly floured work surface, roll out the pastry to a 4mm thickness. Cut 11cm/4¼in circles from the pastry to line the tins, rerolling as necessary. Prick the bases with a fork and chill in the fridge for 30 minutes. Grease twelve 10cm/4in fluted tart tins. On a lightly floured work surface, roll out the pastry to a 4mm thickness. Cut 11cm/4¼in circles from the pastry to line the tins, rerolling as necessary. Prick the bases with a fork and chill in the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put a piece of baking parchment into each pastry case and fill with baking beans. Bake in a preheated oven for 15 minutes, then remove the beans and parchment and return to the oven for 5–8 more minutes, or until lightly golden-brown. Remove from oven and allow to cool. Put a piece of baking parchment into each pastry case and fill with baking beans. Bake in a preheated oven for 15 minutes, then remove the beans and parchment and return to the oven for 5–8 more minutes, or until lightly golden-brown. Remove from oven and allow to cool. Heat the redcurrant jelly in a saucepan until melted. Brush the insides of the pastry shells with a thin layer of jelly. Heat the redcurrant jelly in a saucepan until melted. Brush the insides of the pastry shells with a thin layer of jelly. Fill the cases with the custard and top with a generous amount of fruit. Brush the fruits with jelly to give them a shine. Fill the cases with the custard and top with a generous amount of fruit. Brush the fruits with jelly to give them a shine. Recipe tips It's easy to overwork the pastry when using a food processor, but it's very quick and convenient. To cut the 11cm/4¼in circles out of the pastry use a small bowl or a cardboard template as a guide if you don't have cutters large enough."
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} | 1184487b856b8ed3e9841ba9b30f375f542ed2c2476ace5ed1eade45ddb3d64a | Fabulous fruit tarts recipe
For the sweet pastry, preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour 12 x 8cm/3¼in loose bottomed tins.Stir the flour and salt together in a large mixing bowl. Add the flattened butter straight from the fridge into the flour and rub in the mixture.Add the sugar, mix together the eggs and egg yolk, and to the mixture. Gently mix with a dough scraper, or spatula, until the dough comes together in a ball.Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square, to make it easier to roll out. Place the dough the fridge to chill for an hour.Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes.Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes. Remove from the oven and allow to cool for 15 minutes. Then trim the edges and lift out onto a cooling rack.For the crème patissière, place the milk, vanilla seeds and pods into a large saucepan and warm though.Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming.If you would like to flavour the crème with kirsch, add it to the crème once it is cold.To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. Top the tarts with the strawberries, redcurrants or whitecurrants and blackberries.Put the apricot jam and 1-2 tablespoons of water in a small sauce pan and warm it through, so it loosens up and becomes more liquid. Lightly brush the fruit to glaze.To serve, place the tarts on a cake stand and dust with icing sugar, and garnish with mint tips or pistachios. For the sweet pastry, preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour 12 x 8cm/3¼in loose bottomed tins. For the sweet pastry, preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour 12 x 8cm/3¼in loose bottomed tins. Stir the flour and salt together in a large mixing bowl. Add the flattened butter straight from the fridge into the flour and rub in the mixture. Stir the flour and salt together in a large mixing bowl. Add the flattened butter straight from the fridge into the flour and rub in the mixture. Add the sugar, mix together the eggs and egg yolk, and to the mixture. Gently mix with a dough scraper, or spatula, until the dough comes together in a ball. Add the sugar, mix together the eggs and egg yolk, and to the mixture. Gently mix with a dough scraper, or spatula, until the dough comes together in a ball. Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square, to make it easier to roll out. Place the dough the fridge to chill for an hour. Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square, to make it easier to roll out. Place the dough the fridge to chill for an hour. Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes. Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes. Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes. Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes. Remove from the oven and allow to cool for 15 minutes. Then trim the edges and lift out onto a cooling rack. Remove from the oven and allow to cool for 15 minutes. Then trim the edges and lift out onto a cooling rack. For the crème patissière, place the milk, vanilla seeds and pods into a large saucepan and warm though. For the crème patissière, place the milk, vanilla seeds and pods into a large saucepan and warm though. Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming. Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming. If you would like to flavour the crème with kirsch, add it to the crème once it is cold. If you would like to flavour the crème with kirsch, add it to the crème once it is cold. To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. Top the tarts with the strawberries, redcurrants or whitecurrants and blackberries. To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. Top the tarts with the strawberries, redcurrants or whitecurrants and blackberries. Put the apricot jam and 1-2 tablespoons of water in a small sauce pan and warm it through, so it loosens up and becomes more liquid. Lightly brush the fruit to glaze. Put the apricot jam and 1-2 tablespoons of water in a small sauce pan and warm it through, so it loosens up and becomes more liquid. Lightly brush the fruit to glaze. To serve, place the tarts on a cake stand and dust with icing sugar, and garnish with mint tips or pistachios. To serve, place the tarts on a cake stand and dust with icing sugar, and garnish with mint tips or pistachios. | {
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"content": "For the sweet pastry, preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour 12 x 8cm/3¼in loose bottomed tins.Stir the flour and salt together in a large mixing bowl. Add the flattened butter straight from the fridge into the flour and rub in the mixture.Add the sugar, mix together the eggs and egg yolk, and to the mixture. Gently mix with a dough scraper, or spatula, until the dough comes together in a ball.Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square, to make it easier to roll out. Place the dough the fridge to chill for an hour.Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes.Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes. Remove from the oven and allow to cool for 15 minutes. Then trim the edges and lift out onto a cooling rack.For the crème patissière, place the milk, vanilla seeds and pods into a large saucepan and warm though.Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming.If you would like to flavour the crème with kirsch, add it to the crème once it is cold.To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. Top the tarts with the strawberries, redcurrants or whitecurrants and blackberries.Put the apricot jam and 1-2 tablespoons of water in a small sauce pan and warm it through, so it loosens up and becomes more liquid. Lightly brush the fruit to glaze.To serve, place the tarts on a cake stand and dust with icing sugar, and garnish with mint tips or pistachios. For the sweet pastry, preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour 12 x 8cm/3¼in loose bottomed tins. For the sweet pastry, preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour 12 x 8cm/3¼in loose bottomed tins. Stir the flour and salt together in a large mixing bowl. Add the flattened butter straight from the fridge into the flour and rub in the mixture. Stir the flour and salt together in a large mixing bowl. Add the flattened butter straight from the fridge into the flour and rub in the mixture. Add the sugar, mix together the eggs and egg yolk, and to the mixture. Gently mix with a dough scraper, or spatula, until the dough comes together in a ball. Add the sugar, mix together the eggs and egg yolk, and to the mixture. Gently mix with a dough scraper, or spatula, until the dough comes together in a ball. Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square, to make it easier to roll out. Place the dough the fridge to chill for an hour. Lightly flour a work surface, tip the pastry ball out onto it, and knead until you have a smooth soft dough. Shape the pastry into a square, to make it easier to roll out. Place the dough the fridge to chill for an hour. Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes. Remove the pastry from the fridge and lightly flour a work surface. Roll out the pastry 2-3mm thick and line the 12 tins, leaving an overhang of pastry. Place some greaseproof paper over the top and fill with baking beans. Rest in the fridge for 30 minutes. Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes. Once chilled, place the pastry tart cases on a baking sheet and cook for 15 minutes. Lift out the paper and beans, brush with beaten egg yolk, and place back in the oven for 8 minutes. Remove from the oven and allow to cool for 15 minutes. Then trim the edges and lift out onto a cooling rack. Remove from the oven and allow to cool for 15 minutes. Then trim the edges and lift out onto a cooling rack. For the crème patissière, place the milk, vanilla seeds and pods into a large saucepan and warm though. For the crème patissière, place the milk, vanilla seeds and pods into a large saucepan and warm though. Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming. Place the eggs, sugar and flour in a large mixing bowl and whisk until the colour changes and becomes pale. Gradually add the warm milk and vanilla to the egg mixture, whisk together, then return the mixture to the pan. Cook on a low heat until it the mixture thickens, then pour into a clean bowl. Place a circle of greaseproof paper on the mixture, to stop a skin forming. If you would like to flavour the crème with kirsch, add it to the crème once it is cold. If you would like to flavour the crème with kirsch, add it to the crème once it is cold. To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. Top the tarts with the strawberries, redcurrants or whitecurrants and blackberries. To make up the fruit tarts, spoon the crème patissière in a piping bag, and pipe into the pastry cases. Top the tarts with the strawberries, redcurrants or whitecurrants and blackberries. Put the apricot jam and 1-2 tablespoons of water in a small sauce pan and warm it through, so it loosens up and becomes more liquid. Lightly brush the fruit to glaze. Put the apricot jam and 1-2 tablespoons of water in a small sauce pan and warm it through, so it loosens up and becomes more liquid. Lightly brush the fruit to glaze. To serve, place the tarts on a cake stand and dust with icing sugar, and garnish with mint tips or pistachios. To serve, place the tarts on a cake stand and dust with icing sugar, and garnish with mint tips or pistachios."
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} | d9306fcaa87b4b7a4c5c0ddde6f3c22bf6019ad9bb47efcad7ab792b2c79f617 | Falafel with pickled red cabbage and whipped feta recipe
An average of 4.5 out of 5 stars from 4 ratings A Middle Eastern favourite, Mary Berry's homemade falafel taste so much better than shop-bought. The creamy whipped feta is a deliciously moreish dip. 4 tbsp white wine vinegar 25g/1oz caster sugar 225g/8oz red cabbage, finely shredded½ red onion, finely slicedsalt 4 tbsp white wine vinegar 25g/1oz caster sugar 225g/8oz red cabbage, finely shredded ½ red onion, finely sliced salt 2–3 tbsp olive oil2 large banana shallots, finely chopped 2 garlic cloves, crushed 1 tbsp ground coriander 2 tsp ground cumin 1 lemon, finely grated zest and juice small bunch fresh flatleaf parsley, leaves roughly chopped small bunch fresh coriander, leaves roughly chopped 4 tbsp plain flour 1 free-range egg, beaten 2 x 400g tins chickpeas, drained and rinsed salt and freshly ground black pepper2 Little Gem lettuces, shredded, to serve 2–3 tbsp olive oil 2 large banana shallots, finely chopped 2 garlic cloves, crushed 1 tbsp ground coriander 2 tsp ground cumin 1 lemon, finely grated zest and juice small bunch fresh flatleaf parsley, leaves roughly chopped small bunch fresh coriander, leaves roughly chopped 4 tbsp plain flour 1 free-range egg, beaten 2 x 400g tins chickpeas, drained and rinsed salt and freshly ground black pepper 2 Little Gem lettuces, shredded, to serve 250g/9oz feta 6 tbsp Greek-style yoghurt 250g/9oz feta 6 tbsp Greek-style yoghurt Method To make the pickled cabbage, heat the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved. Carefully pour the syrup into a bowl and add the cabbage and onion. Toss to coat in the syrup and season with salt. Cover and leave for 1 hour. Meanwhile, to make the falafel, heat 2 tablespoons of oil in a frying pan over a medium heat. Fry the shallots for 10 minutes, until soft and tinged brown. Add the garlic and spices and fry for 10 seconds. Leave to cool.Transfer the cooled shallot mixture to a large bowl and stir in the lemon zest and juice, fresh herbs, flour and egg.Tip the chickpeas into a food processor and blend until finely chopped (but still with some texture). Add the chickpeas to the herb mixture and season well with salt and pepper. Mix everything together using your hands and squeeze the mixture to come together. Shape into 12 oval or round patties. Chill in the fridge for 30 minutes. To make the whipped feta, add the ingredients to a food processor and blend for 30 seconds. Heat the remaining oil in a large frying pan over a high heat. Fry the falafel for 3 minutes on each side until lightly golden browned. You may need to do this in batches.Divide the lettuce between six plates and top with two falafel, a pile of cabbage and a spoon of whipped feta. Alternatively, serve everything on a sharing platter. To make the pickled cabbage, heat the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved. Carefully pour the syrup into a bowl and add the cabbage and onion. Toss to coat in the syrup and season with salt. Cover and leave for 1 hour. To make the pickled cabbage, heat the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved. Carefully pour the syrup into a bowl and add the cabbage and onion. Toss to coat in the syrup and season with salt. Cover and leave for 1 hour. Meanwhile, to make the falafel, heat 2 tablespoons of oil in a frying pan over a medium heat. Fry the shallots for 10 minutes, until soft and tinged brown. Add the garlic and spices and fry for 10 seconds. Leave to cool. Meanwhile, to make the falafel, heat 2 tablespoons of oil in a frying pan over a medium heat. Fry the shallots for 10 minutes, until soft and tinged brown. Add the garlic and spices and fry for 10 seconds. Leave to cool. Transfer the cooled shallot mixture to a large bowl and stir in the lemon zest and juice, fresh herbs, flour and egg. Transfer the cooled shallot mixture to a large bowl and stir in the lemon zest and juice, fresh herbs, flour and egg. Tip the chickpeas into a food processor and blend until finely chopped (but still with some texture). Add the chickpeas to the herb mixture and season well with salt and pepper. Mix everything together using your hands and squeeze the mixture to come together. Shape into 12 oval or round patties. Chill in the fridge for 30 minutes. Tip the chickpeas into a food processor and blend until finely chopped (but still with some texture). Add the chickpeas to the herb mixture and season well with salt and pepper. Mix everything together using your hands and squeeze the mixture to come together. Shape into 12 oval or round patties. Chill in the fridge for 30 minutes. To make the whipped feta, add the ingredients to a food processor and blend for 30 seconds. To make the whipped feta, add the ingredients to a food processor and blend for 30 seconds. Heat the remaining oil in a large frying pan over a high heat. Fry the falafel for 3 minutes on each side until lightly golden browned. You may need to do this in batches. Heat the remaining oil in a large frying pan over a high heat. Fry the falafel for 3 minutes on each side until lightly golden browned. You may need to do this in batches. Divide the lettuce between six plates and top with two falafel, a pile of cabbage and a spoon of whipped feta. Alternatively, serve everything on a sharing platter. Divide the lettuce between six plates and top with two falafel, a pile of cabbage and a spoon of whipped feta. Alternatively, serve everything on a sharing platter. Recipe tips These falafel can be made up to 1 day ahead, then chill in the fridge until ready to use. The pickled cabbage can be made up to 2 days ahead. The uncooked falafel freeze well. | {
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"content": "An average of 4.5 out of 5 stars from 4 ratings A Middle Eastern favourite, Mary Berry's homemade falafel taste so much better than shop-bought. The creamy whipped feta is a deliciously moreish dip. 4 tbsp white wine vinegar 25g/1oz caster sugar 225g/8oz red cabbage, finely shredded½ red onion, finely slicedsalt 4 tbsp white wine vinegar 25g/1oz caster sugar 225g/8oz red cabbage, finely shredded ½ red onion, finely sliced salt 2–3 tbsp olive oil2 large banana shallots, finely chopped 2 garlic cloves, crushed 1 tbsp ground coriander 2 tsp ground cumin 1 lemon, finely grated zest and juice small bunch fresh flatleaf parsley, leaves roughly chopped small bunch fresh coriander, leaves roughly chopped 4 tbsp plain flour 1 free-range egg, beaten 2 x 400g tins chickpeas, drained and rinsed salt and freshly ground black pepper2 Little Gem lettuces, shredded, to serve 2–3 tbsp olive oil 2 large banana shallots, finely chopped 2 garlic cloves, crushed 1 tbsp ground coriander 2 tsp ground cumin 1 lemon, finely grated zest and juice small bunch fresh flatleaf parsley, leaves roughly chopped small bunch fresh coriander, leaves roughly chopped 4 tbsp plain flour 1 free-range egg, beaten 2 x 400g tins chickpeas, drained and rinsed salt and freshly ground black pepper 2 Little Gem lettuces, shredded, to serve 250g/9oz feta 6 tbsp Greek-style yoghurt 250g/9oz feta 6 tbsp Greek-style yoghurt Method To make the pickled cabbage, heat the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved. Carefully pour the syrup into a bowl and add the cabbage and onion. Toss to coat in the syrup and season with salt. Cover and leave for 1 hour. Meanwhile, to make the falafel, heat 2 tablespoons of oil in a frying pan over a medium heat. Fry the shallots for 10 minutes, until soft and tinged brown. Add the garlic and spices and fry for 10 seconds. Leave to cool.Transfer the cooled shallot mixture to a large bowl and stir in the lemon zest and juice, fresh herbs, flour and egg.Tip the chickpeas into a food processor and blend until finely chopped (but still with some texture). Add the chickpeas to the herb mixture and season well with salt and pepper. Mix everything together using your hands and squeeze the mixture to come together. Shape into 12 oval or round patties. Chill in the fridge for 30 minutes. To make the whipped feta, add the ingredients to a food processor and blend for 30 seconds. Heat the remaining oil in a large frying pan over a high heat. Fry the falafel for 3 minutes on each side until lightly golden browned. You may need to do this in batches.Divide the lettuce between six plates and top with two falafel, a pile of cabbage and a spoon of whipped feta. Alternatively, serve everything on a sharing platter. To make the pickled cabbage, heat the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved. Carefully pour the syrup into a bowl and add the cabbage and onion. Toss to coat in the syrup and season with salt. Cover and leave for 1 hour. To make the pickled cabbage, heat the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved. Carefully pour the syrup into a bowl and add the cabbage and onion. Toss to coat in the syrup and season with salt. Cover and leave for 1 hour. Meanwhile, to make the falafel, heat 2 tablespoons of oil in a frying pan over a medium heat. Fry the shallots for 10 minutes, until soft and tinged brown. Add the garlic and spices and fry for 10 seconds. Leave to cool. Meanwhile, to make the falafel, heat 2 tablespoons of oil in a frying pan over a medium heat. Fry the shallots for 10 minutes, until soft and tinged brown. Add the garlic and spices and fry for 10 seconds. Leave to cool. Transfer the cooled shallot mixture to a large bowl and stir in the lemon zest and juice, fresh herbs, flour and egg. Transfer the cooled shallot mixture to a large bowl and stir in the lemon zest and juice, fresh herbs, flour and egg. Tip the chickpeas into a food processor and blend until finely chopped (but still with some texture). Add the chickpeas to the herb mixture and season well with salt and pepper. Mix everything together using your hands and squeeze the mixture to come together. Shape into 12 oval or round patties. Chill in the fridge for 30 minutes. Tip the chickpeas into a food processor and blend until finely chopped (but still with some texture). Add the chickpeas to the herb mixture and season well with salt and pepper. Mix everything together using your hands and squeeze the mixture to come together. Shape into 12 oval or round patties. Chill in the fridge for 30 minutes. To make the whipped feta, add the ingredients to a food processor and blend for 30 seconds. To make the whipped feta, add the ingredients to a food processor and blend for 30 seconds. Heat the remaining oil in a large frying pan over a high heat. Fry the falafel for 3 minutes on each side until lightly golden browned. You may need to do this in batches. Heat the remaining oil in a large frying pan over a high heat. Fry the falafel for 3 minutes on each side until lightly golden browned. You may need to do this in batches. Divide the lettuce between six plates and top with two falafel, a pile of cabbage and a spoon of whipped feta. Alternatively, serve everything on a sharing platter. Divide the lettuce between six plates and top with two falafel, a pile of cabbage and a spoon of whipped feta. Alternatively, serve everything on a sharing platter. Recipe tips These falafel can be made up to 1 day ahead, then chill in the fridge until ready to use. The pickled cabbage can be made up to 2 days ahead. The uncooked falafel freeze well."
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} | 90bd9721f8e100f520bffa21a1eb58e6cb785f135c4920fc785681884cee66f3 | Far Breton recipe
An average of 5.0 out of 5 stars from 3 ratings This take on a classic French pudding from the Brittany region is made with cider brandy and prunes set in an egg custard. 80ml/2¾fl oz cider brandy200g/7oz prunes, stones removed 480ml/17fl oz full-fat milk 1 vanilla pod, seeds removed, keeping the pod too60g/2¼oz unsalted butter 3 free-range eggs 90g/3¼oz plain flour 100g/3½oz caster sugar 400g/14oz crème fraîche, to serve 80ml/2¾fl oz cider brandy 200g/7oz prunes, stones removed 480ml/17fl oz full-fat milk 1 vanilla pod, seeds removed, keeping the pod too 60g/2¼oz unsalted butter 3 free-range eggs 90g/3¼oz plain flour 100g/3½oz caster sugar 400g/14oz crème fraîche, to serve Method Place the brandy and prunes in a saucepan and bring to a simmer. Turn off the heat and leave the prunes to cool in the liquid. Once cool, drain the prunes and reserve the liquid. Preheat the oven to 220C/200C Fan/Gas 7. Place the milk, vanilla seeds and pod in a small saucepan over a low heat and cook to infuse the milk for 5 minutes. In a separate small saucepan or frying pan, heat the butter until it turns a nut brown colour. Tip into a bowl and leave to cool and remove the vanilla pod. Whisk the eggs, flour and sugar together in a bowl then slowly add the infused milk. Whisk in the cooled butter. Sieve the mixture to remove any lumps. Scatter the drained prunes in the base of a 23cm/9 in baking dish and pour in the batter mixture. Bake for 30–40 minutes until almost set, but still with a wobble in the middle. Leave to cool to room temperature. Serve with crème fraîche and spoonfuls of the prune soaking liquid. Place the brandy and prunes in a saucepan and bring to a simmer. Turn off the heat and leave the prunes to cool in the liquid. Once cool, drain the prunes and reserve the liquid. Place the brandy and prunes in a saucepan and bring to a simmer. Turn off the heat and leave the prunes to cool in the liquid. Once cool, drain the prunes and reserve the liquid. Preheat the oven to 220C/200C Fan/Gas 7. Place the milk, vanilla seeds and pod in a small saucepan over a low heat and cook to infuse the milk for 5 minutes. In a separate small saucepan or frying pan, heat the butter until it turns a nut brown colour. Tip into a bowl and leave to cool and remove the vanilla pod. Whisk the eggs, flour and sugar together in a bowl then slowly add the infused milk. Whisk in the cooled butter. Sieve the mixture to remove any lumps. Preheat the oven to 220C/200C Fan/Gas 7. Place the milk, vanilla seeds and pod in a small saucepan over a low heat and cook to infuse the milk for 5 minutes. In a separate small saucepan or frying pan, heat the butter until it turns a nut brown colour. Tip into a bowl and leave to cool and remove the vanilla pod. Whisk the eggs, flour and sugar together in a bowl then slowly add the infused milk. Whisk in the cooled butter. Sieve the mixture to remove any lumps. Scatter the drained prunes in the base of a 23cm/9 in baking dish and pour in the batter mixture. Bake for 30–40 minutes until almost set, but still with a wobble in the middle. Leave to cool to room temperature. Scatter the drained prunes in the base of a 23cm/9 in baking dish and pour in the batter mixture. Bake for 30–40 minutes until almost set, but still with a wobble in the middle. Leave to cool to room temperature. Serve with crème fraîche and spoonfuls of the prune soaking liquid. Serve with crème fraîche and spoonfuls of the prune soaking liquid. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings This take on a classic French pudding from the Brittany region is made with cider brandy and prunes set in an egg custard. 80ml/2¾fl oz cider brandy200g/7oz prunes, stones removed 480ml/17fl oz full-fat milk 1 vanilla pod, seeds removed, keeping the pod too60g/2¼oz unsalted butter 3 free-range eggs 90g/3¼oz plain flour 100g/3½oz caster sugar 400g/14oz crème fraîche, to serve 80ml/2¾fl oz cider brandy 200g/7oz prunes, stones removed 480ml/17fl oz full-fat milk 1 vanilla pod, seeds removed, keeping the pod too 60g/2¼oz unsalted butter 3 free-range eggs 90g/3¼oz plain flour 100g/3½oz caster sugar 400g/14oz crème fraîche, to serve Method Place the brandy and prunes in a saucepan and bring to a simmer. Turn off the heat and leave the prunes to cool in the liquid. Once cool, drain the prunes and reserve the liquid. Preheat the oven to 220C/200C Fan/Gas 7. Place the milk, vanilla seeds and pod in a small saucepan over a low heat and cook to infuse the milk for 5 minutes. In a separate small saucepan or frying pan, heat the butter until it turns a nut brown colour. Tip into a bowl and leave to cool and remove the vanilla pod. Whisk the eggs, flour and sugar together in a bowl then slowly add the infused milk. Whisk in the cooled butter. Sieve the mixture to remove any lumps. Scatter the drained prunes in the base of a 23cm/9 in baking dish and pour in the batter mixture. Bake for 30–40 minutes until almost set, but still with a wobble in the middle. Leave to cool to room temperature. Serve with crème fraîche and spoonfuls of the prune soaking liquid. Place the brandy and prunes in a saucepan and bring to a simmer. Turn off the heat and leave the prunes to cool in the liquid. Once cool, drain the prunes and reserve the liquid. Place the brandy and prunes in a saucepan and bring to a simmer. Turn off the heat and leave the prunes to cool in the liquid. Once cool, drain the prunes and reserve the liquid. Preheat the oven to 220C/200C Fan/Gas 7. Place the milk, vanilla seeds and pod in a small saucepan over a low heat and cook to infuse the milk for 5 minutes. In a separate small saucepan or frying pan, heat the butter until it turns a nut brown colour. Tip into a bowl and leave to cool and remove the vanilla pod. Whisk the eggs, flour and sugar together in a bowl then slowly add the infused milk. Whisk in the cooled butter. Sieve the mixture to remove any lumps. Preheat the oven to 220C/200C Fan/Gas 7. Place the milk, vanilla seeds and pod in a small saucepan over a low heat and cook to infuse the milk for 5 minutes. In a separate small saucepan or frying pan, heat the butter until it turns a nut brown colour. Tip into a bowl and leave to cool and remove the vanilla pod. Whisk the eggs, flour and sugar together in a bowl then slowly add the infused milk. Whisk in the cooled butter. Sieve the mixture to remove any lumps. Scatter the drained prunes in the base of a 23cm/9 in baking dish and pour in the batter mixture. Bake for 30–40 minutes until almost set, but still with a wobble in the middle. Leave to cool to room temperature. Scatter the drained prunes in the base of a 23cm/9 in baking dish and pour in the batter mixture. Bake for 30–40 minutes until almost set, but still with a wobble in the middle. Leave to cool to room temperature. Serve with crème fraîche and spoonfuls of the prune soaking liquid. Serve with crème fraîche and spoonfuls of the prune soaking liquid."
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} | 7350282d16e548a727c713f5e7b37554cc761e0628ef221c51e3a9e61fbc3019 | Fast lasagne with pork and spinach recipe
An average of 4.9 out of 5 stars from 12 ratings 1 tbsp oil450g/1lb pork sausage meat1 red chilli, deseeded and finely chopped2 fat cloves garlic, crushed150g/5oz button mushrooms, sliced1 x 200ml/7fl oz carton full-fat cr`me frâiche100g/4oz baby spinach, roughly choppedsalt and freshly ground black pepper 1 tbsp oil 450g/1lb pork sausage meat 1 red chilli, deseeded and finely chopped 2 fat cloves garlic, crushed 150g/5oz button mushrooms, sliced 1 x 200ml/7fl oz carton full-fat cr`me frâiche 100g/4oz baby spinach, roughly chopped salt and freshly ground black pepper 1 x 400g/1lb can chopped tomatoes2 tbsp sun-dried tomato paste1 tsp demerara sugar1 tbsp fresh thyme leaves 1 x 400g/1lb can chopped tomatoes 2 tbsp sun-dried tomato paste 1 tsp demerara sugar 1 tbsp fresh thyme leaves 6 sheets, about 75g/3oz quick-cook white lasagne or fresh lasagne50g/2oz strong cheddar cheese, grated 6 sheets, about 75g/3oz quick-cook white lasagne or fresh lasagne 50g/2oz strong cheddar cheese, grated Method Preheat the oven to 190C/375F/Gas 5.For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons.Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach. Bring to the boil for a couple of minutes, season well and set aside.For the tomato sauce, measure all the ingredients into a jug and season well.Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish. Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and tomato sauce and one of pasta. Sprinkle over the grated cheese.Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons. For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons. Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach. Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach. Bring to the boil for a couple of minutes, season well and set aside. Bring to the boil for a couple of minutes, season well and set aside. For the tomato sauce, measure all the ingredients into a jug and season well. For the tomato sauce, measure all the ingredients into a jug and season well. Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish. Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish. Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and tomato sauce and one of pasta. Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and tomato sauce and one of pasta. Sprinkle over the grated cheese. Sprinkle over the grated cheese. Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender. Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender. | {
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"title": "Fast lasagne with pork and spinach recipe",
"content": "An average of 4.9 out of 5 stars from 12 ratings 1 tbsp oil450g/1lb pork sausage meat1 red chilli, deseeded and finely chopped2 fat cloves garlic, crushed150g/5oz button mushrooms, sliced1 x 200ml/7fl oz carton full-fat cr`me frâiche100g/4oz baby spinach, roughly choppedsalt and freshly ground black pepper 1 tbsp oil 450g/1lb pork sausage meat 1 red chilli, deseeded and finely chopped 2 fat cloves garlic, crushed 150g/5oz button mushrooms, sliced 1 x 200ml/7fl oz carton full-fat cr`me frâiche 100g/4oz baby spinach, roughly chopped salt and freshly ground black pepper 1 x 400g/1lb can chopped tomatoes2 tbsp sun-dried tomato paste1 tsp demerara sugar1 tbsp fresh thyme leaves 1 x 400g/1lb can chopped tomatoes 2 tbsp sun-dried tomato paste 1 tsp demerara sugar 1 tbsp fresh thyme leaves 6 sheets, about 75g/3oz quick-cook white lasagne or fresh lasagne50g/2oz strong cheddar cheese, grated 6 sheets, about 75g/3oz quick-cook white lasagne or fresh lasagne 50g/2oz strong cheddar cheese, grated Method Preheat the oven to 190C/375F/Gas 5.For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons.Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach. Bring to the boil for a couple of minutes, season well and set aside.For the tomato sauce, measure all the ingredients into a jug and season well.Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish. Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and tomato sauce and one of pasta. Sprinkle over the grated cheese.Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons. For the ragu and spinach sauce, heat the oil in a large non-stick frying pan, add the sausage meat and brown over a high heat until golden, breaking up the meat with two wooden spoons. Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach. Add chilli, garlic and mushrooms and fry for a few minutes. Stir in the créme frâiche and spinach. Bring to the boil for a couple of minutes, season well and set aside. Bring to the boil for a couple of minutes, season well and set aside. For the tomato sauce, measure all the ingredients into a jug and season well. For the tomato sauce, measure all the ingredients into a jug and season well. Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish. Divide the ragu sauce into thirds and spoon one third into the base of an oven-proof dish. Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and tomato sauce and one of pasta. Spoon one third of the tomato sauce on top and arrange half the pasta sheets over it. Repeat using two more layers of ragu and tomato sauce and one of pasta. Sprinkle over the grated cheese. Sprinkle over the grated cheese. Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender. Place in the oven for about 20-30 minutes or until golden brown, bubbling around the edges and the pasta is tender."
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} | eea8f7ce4f04558f5049fa73159bad439d79ec0324ce4055f174b1effb7c8bc4 | Imad's falafel wraps recipe
Falafel wraps with homemade flatbreads An average of 3.5 out of 5 stars from 24 ratings Make your own flatbreads and fill them with golden falafel, herby salad and a creamy tahini sauce – perfect weekend feasting. 570g/1lb 4½oz bread flour, plus extra for dusting1 tsp salt 1 tsp sugar1 tbsp fast-action dried yeast 570g/1lb 4½oz bread flour, plus extra for dusting 1 tsp salt 1 tsp sugar 1 tbsp fast-action dried yeast handful flatleaf parsley, roughly chopped 1 medium red onion, finely sliced4 tbsp pomegranate molasses 1 tsp sumac 4 medium tomatoes, seeds removed and finely sliced handful flatleaf parsley, roughly chopped 1 medium red onion, finely sliced 4 tbsp pomegranate molasses 1 tsp sumac 4 medium tomatoes, seeds removed and finely sliced 2 tbsp lemon juice ½ tbsp salt200g/7oz tahini2 garlic cloves, finely chopped 2 tbsp lemon juice ½ tbsp salt 200g/7oz tahini 2 garlic cloves, finely chopped 500g/1lb 2 oz dried chickpeas, soaked overnight in 1.5 litres/2¾ pints water5 garlic cloves, chopped½ medium onion, chopped2 tbsp ground coriander 1 tbsp ground cumin 1 tbsp salt100g/3½oz white sesame seeds 1 tsp bicarbonate of soda vegetable oil, for deep frying 500g/1lb 2 oz dried chickpeas, soaked overnight in 1.5 litres/2¾ pints water 5 garlic cloves, chopped ½ medium onion, chopped 2 tbsp ground coriander 1 tbsp ground cumin 1 tbsp salt 100g/3½oz white sesame seeds 1 tsp bicarbonate of soda vegetable oil, for deep frying Method To make the flatbread, mix together the flour, salt, sugar and yeast in the bowl of an electric mixer, or a large bowl. Gradually pour in 400ml/14fl oz water and mix again, or tip out onto a floured surface and knead, to form a soft dough – this will take about 4 minutes in an electric mixer or 8 minutes by hand. Cover and leave to rest for 30 minutes.Meanwhile, make the salad. Combine all the ingredients in a bowl and set aside. To make the tahini sauce, put all the ingredients in a bowl with a little bit of iced water, mixing by hand for about 30–40 seconds, until combined and saucey in consistency.To make the falafel, drain the chickpeas and add to a meat mincer or food processor with the garlic and onion. Mince or blend until you have a coarse textured paste. Mix the spices together with the salt and add to the chickpea mixture. Add the sesame seeds and bicarbonate of soda and stir to combine. Shape into falafels – they can be whatever size or shape you like.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Carefully lower the falafel into the hot oil, cooking in batches for about 3–4 minutes (depending on the size) until golden. Keep warm while you finish the flatbread.To finish the flatbread, knock the rested dough back into the bowl, then tip onto a floured surface and divide into 12–14 balls, about the size of golf balls. Roll the balls out using a rolling pin.Heat a wok upside-down on a medium-high heat and spray with water. Place one of the pieces of dough on the upturned work and cook for 30 seconds, then flip and cook on the other side for 20 seconds more. Remove and wrap in a damp tea towel whilst you repeat with the remaining dough, spraying the wok with water between each one.To serve, spoon the falafel and salad in the centre of the flatbreads, drizzle with the tahini sauce and roll up. To make the flatbread, mix together the flour, salt, sugar and yeast in the bowl of an electric mixer, or a large bowl. Gradually pour in 400ml/14fl oz water and mix again, or tip out onto a floured surface and knead, to form a soft dough – this will take about 4 minutes in an electric mixer or 8 minutes by hand. Cover and leave to rest for 30 minutes. To make the flatbread, mix together the flour, salt, sugar and yeast in the bowl of an electric mixer, or a large bowl. Gradually pour in 400ml/14fl oz water and mix again, or tip out onto a floured surface and knead, to form a soft dough – this will take about 4 minutes in an electric mixer or 8 minutes by hand. Cover and leave to rest for 30 minutes. Meanwhile, make the salad. Combine all the ingredients in a bowl and set aside. Meanwhile, make the salad. Combine all the ingredients in a bowl and set aside. To make the tahini sauce, put all the ingredients in a bowl with a little bit of iced water, mixing by hand for about 30–40 seconds, until combined and saucey in consistency. To make the tahini sauce, put all the ingredients in a bowl with a little bit of iced water, mixing by hand for about 30–40 seconds, until combined and saucey in consistency. To make the falafel, drain the chickpeas and add to a meat mincer or food processor with the garlic and onion. Mince or blend until you have a coarse textured paste. Mix the spices together with the salt and add to the chickpea mixture. Add the sesame seeds and bicarbonate of soda and stir to combine. Shape into falafels – they can be whatever size or shape you like. To make the falafel, drain the chickpeas and add to a meat mincer or food processor with the garlic and onion. Mince or blend until you have a coarse textured paste. Mix the spices together with the salt and add to the chickpea mixture. Add the sesame seeds and bicarbonate of soda and stir to combine. Shape into falafels – they can be whatever size or shape you like. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Carefully lower the falafel into the hot oil, cooking in batches for about 3–4 minutes (depending on the size) until golden. Keep warm while you finish the flatbread. Carefully lower the falafel into the hot oil, cooking in batches for about 3–4 minutes (depending on the size) until golden. Keep warm while you finish the flatbread. To finish the flatbread, knock the rested dough back into the bowl, then tip onto a floured surface and divide into 12–14 balls, about the size of golf balls. Roll the balls out using a rolling pin. To finish the flatbread, knock the rested dough back into the bowl, then tip onto a floured surface and divide into 12–14 balls, about the size of golf balls. Roll the balls out using a rolling pin. Heat a wok upside-down on a medium-high heat and spray with water. Place one of the pieces of dough on the upturned work and cook for 30 seconds, then flip and cook on the other side for 20 seconds more. Remove and wrap in a damp tea towel whilst you repeat with the remaining dough, spraying the wok with water between each one. Heat a wok upside-down on a medium-high heat and spray with water. Place one of the pieces of dough on the upturned work and cook for 30 seconds, then flip and cook on the other side for 20 seconds more. Remove and wrap in a damp tea towel whilst you repeat with the remaining dough, spraying the wok with water between each one. To serve, spoon the falafel and salad in the centre of the flatbreads, drizzle with the tahini sauce and roll up. To serve, spoon the falafel and salad in the centre of the flatbreads, drizzle with the tahini sauce and roll up. Recipe tips If you have leftover flatbreads, top them with tomato sauce and cheese for cheat's pizzas. | {
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"content": "Falafel wraps with homemade flatbreads An average of 3.5 out of 5 stars from 24 ratings Make your own flatbreads and fill them with golden falafel, herby salad and a creamy tahini sauce – perfect weekend feasting. 570g/1lb 4½oz bread flour, plus extra for dusting1 tsp salt 1 tsp sugar1 tbsp fast-action dried yeast 570g/1lb 4½oz bread flour, plus extra for dusting 1 tsp salt 1 tsp sugar 1 tbsp fast-action dried yeast handful flatleaf parsley, roughly chopped 1 medium red onion, finely sliced4 tbsp pomegranate molasses 1 tsp sumac 4 medium tomatoes, seeds removed and finely sliced handful flatleaf parsley, roughly chopped 1 medium red onion, finely sliced 4 tbsp pomegranate molasses 1 tsp sumac 4 medium tomatoes, seeds removed and finely sliced 2 tbsp lemon juice ½ tbsp salt200g/7oz tahini2 garlic cloves, finely chopped 2 tbsp lemon juice ½ tbsp salt 200g/7oz tahini 2 garlic cloves, finely chopped 500g/1lb 2 oz dried chickpeas, soaked overnight in 1.5 litres/2¾ pints water5 garlic cloves, chopped½ medium onion, chopped2 tbsp ground coriander 1 tbsp ground cumin 1 tbsp salt100g/3½oz white sesame seeds 1 tsp bicarbonate of soda vegetable oil, for deep frying 500g/1lb 2 oz dried chickpeas, soaked overnight in 1.5 litres/2¾ pints water 5 garlic cloves, chopped ½ medium onion, chopped 2 tbsp ground coriander 1 tbsp ground cumin 1 tbsp salt 100g/3½oz white sesame seeds 1 tsp bicarbonate of soda vegetable oil, for deep frying Method To make the flatbread, mix together the flour, salt, sugar and yeast in the bowl of an electric mixer, or a large bowl. Gradually pour in 400ml/14fl oz water and mix again, or tip out onto a floured surface and knead, to form a soft dough – this will take about 4 minutes in an electric mixer or 8 minutes by hand. Cover and leave to rest for 30 minutes.Meanwhile, make the salad. Combine all the ingredients in a bowl and set aside. To make the tahini sauce, put all the ingredients in a bowl with a little bit of iced water, mixing by hand for about 30–40 seconds, until combined and saucey in consistency.To make the falafel, drain the chickpeas and add to a meat mincer or food processor with the garlic and onion. Mince or blend until you have a coarse textured paste. Mix the spices together with the salt and add to the chickpea mixture. Add the sesame seeds and bicarbonate of soda and stir to combine. Shape into falafels – they can be whatever size or shape you like.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended.Carefully lower the falafel into the hot oil, cooking in batches for about 3–4 minutes (depending on the size) until golden. Keep warm while you finish the flatbread.To finish the flatbread, knock the rested dough back into the bowl, then tip onto a floured surface and divide into 12–14 balls, about the size of golf balls. Roll the balls out using a rolling pin.Heat a wok upside-down on a medium-high heat and spray with water. Place one of the pieces of dough on the upturned work and cook for 30 seconds, then flip and cook on the other side for 20 seconds more. Remove and wrap in a damp tea towel whilst you repeat with the remaining dough, spraying the wok with water between each one.To serve, spoon the falafel and salad in the centre of the flatbreads, drizzle with the tahini sauce and roll up. To make the flatbread, mix together the flour, salt, sugar and yeast in the bowl of an electric mixer, or a large bowl. Gradually pour in 400ml/14fl oz water and mix again, or tip out onto a floured surface and knead, to form a soft dough – this will take about 4 minutes in an electric mixer or 8 minutes by hand. Cover and leave to rest for 30 minutes. To make the flatbread, mix together the flour, salt, sugar and yeast in the bowl of an electric mixer, or a large bowl. Gradually pour in 400ml/14fl oz water and mix again, or tip out onto a floured surface and knead, to form a soft dough – this will take about 4 minutes in an electric mixer or 8 minutes by hand. Cover and leave to rest for 30 minutes. Meanwhile, make the salad. Combine all the ingredients in a bowl and set aside. Meanwhile, make the salad. Combine all the ingredients in a bowl and set aside. To make the tahini sauce, put all the ingredients in a bowl with a little bit of iced water, mixing by hand for about 30–40 seconds, until combined and saucey in consistency. To make the tahini sauce, put all the ingredients in a bowl with a little bit of iced water, mixing by hand for about 30–40 seconds, until combined and saucey in consistency. To make the falafel, drain the chickpeas and add to a meat mincer or food processor with the garlic and onion. Mince or blend until you have a coarse textured paste. Mix the spices together with the salt and add to the chickpea mixture. Add the sesame seeds and bicarbonate of soda and stir to combine. Shape into falafels – they can be whatever size or shape you like. To make the falafel, drain the chickpeas and add to a meat mincer or food processor with the garlic and onion. Mince or blend until you have a coarse textured paste. Mix the spices together with the salt and add to the chickpea mixture. Add the sesame seeds and bicarbonate of soda and stir to combine. Shape into falafels – they can be whatever size or shape you like. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Carefully lower the falafel into the hot oil, cooking in batches for about 3–4 minutes (depending on the size) until golden. Keep warm while you finish the flatbread. Carefully lower the falafel into the hot oil, cooking in batches for about 3–4 minutes (depending on the size) until golden. Keep warm while you finish the flatbread. To finish the flatbread, knock the rested dough back into the bowl, then tip onto a floured surface and divide into 12–14 balls, about the size of golf balls. Roll the balls out using a rolling pin. To finish the flatbread, knock the rested dough back into the bowl, then tip onto a floured surface and divide into 12–14 balls, about the size of golf balls. Roll the balls out using a rolling pin. Heat a wok upside-down on a medium-high heat and spray with water. Place one of the pieces of dough on the upturned work and cook for 30 seconds, then flip and cook on the other side for 20 seconds more. Remove and wrap in a damp tea towel whilst you repeat with the remaining dough, spraying the wok with water between each one. Heat a wok upside-down on a medium-high heat and spray with water. Place one of the pieces of dough on the upturned work and cook for 30 seconds, then flip and cook on the other side for 20 seconds more. Remove and wrap in a damp tea towel whilst you repeat with the remaining dough, spraying the wok with water between each one. To serve, spoon the falafel and salad in the centre of the flatbreads, drizzle with the tahini sauce and roll up. To serve, spoon the falafel and salad in the centre of the flatbreads, drizzle with the tahini sauce and roll up. Recipe tips If you have leftover flatbreads, top them with tomato sauce and cheese for cheat's pizzas."
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} | 332ba4240c6a6c1b212b265699d4466a4abb85c57e2283691debd24190f4397a | Farthing biscuits recipe
An average of 5.0 out of 5 stars from 1 rating These large savoury biscuits are a traditional Scottish recipe. They are made with lard and very simple to make. Serve with a generous spread of butter. Equipment and preparation: for this recipe you will need a 9cm/3½in round cutter. 225g/8oz plain flour, plus extra for dusting225g/8oz self-raising flour1 tsp table salt 1 tsp caster sugar85g/3oz lightly salted butter, plus extra to serve 85g/3oz lard 225g/8oz plain flour, plus extra for dusting 225g/8oz self-raising flour 1 tsp table salt 1 tsp caster sugar 85g/3oz lightly salted butter, plus extra to serve 85g/3oz lard Method For the biscuits, preheat the oven to 180C/350F/Gas 4.In a bowl, mix the dry ingredients together. Rub in butter and lard so that mixture resembles fine breadcrumbs.Add just enough cold water to bring the mixture together to form a stiff dough (about 5-6 tablespoons). Refrigerate for 15-20 minutes.On a lightly floured worksurface, roll out the dough to a thickness just less than a £1 coin.Using a 9cm/3½in round cutter cut out biscuits from the dough. Prick the top of the biscuits all over to decorate, leaving a plain 5mm/¼in border around the edge.Transfer to wire racks or baking mesh. Place the racks/mesh on baking trays and bake for 14-16 minutes, or until the biscuits are dry but not browned. Set aside to cool completely.Serve the biscuits with chilled butter. For the biscuits, preheat the oven to 180C/350F/Gas 4. For the biscuits, preheat the oven to 180C/350F/Gas 4. In a bowl, mix the dry ingredients together. Rub in butter and lard so that mixture resembles fine breadcrumbs. In a bowl, mix the dry ingredients together. Rub in butter and lard so that mixture resembles fine breadcrumbs. Add just enough cold water to bring the mixture together to form a stiff dough (about 5-6 tablespoons). Refrigerate for 15-20 minutes. Add just enough cold water to bring the mixture together to form a stiff dough (about 5-6 tablespoons). Refrigerate for 15-20 minutes. On a lightly floured worksurface, roll out the dough to a thickness just less than a £1 coin. On a lightly floured worksurface, roll out the dough to a thickness just less than a £1 coin. Using a 9cm/3½in round cutter cut out biscuits from the dough. Prick the top of the biscuits all over to decorate, leaving a plain 5mm/¼in border around the edge. Using a 9cm/3½in round cutter cut out biscuits from the dough. Prick the top of the biscuits all over to decorate, leaving a plain 5mm/¼in border around the edge. Transfer to wire racks or baking mesh. Place the racks/mesh on baking trays and bake for 14-16 minutes, or until the biscuits are dry but not browned. Set aside to cool completely. Transfer to wire racks or baking mesh. Place the racks/mesh on baking trays and bake for 14-16 minutes, or until the biscuits are dry but not browned. Set aside to cool completely. Serve the biscuits with chilled butter. Serve the biscuits with chilled butter. | {
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"title": "Farthing biscuits recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These large savoury biscuits are a traditional Scottish recipe. They are made with lard and very simple to make. Serve with a generous spread of butter. Equipment and preparation: for this recipe you will need a 9cm/3½in round cutter. 225g/8oz plain flour, plus extra for dusting225g/8oz self-raising flour1 tsp table salt 1 tsp caster sugar85g/3oz lightly salted butter, plus extra to serve 85g/3oz lard 225g/8oz plain flour, plus extra for dusting 225g/8oz self-raising flour 1 tsp table salt 1 tsp caster sugar 85g/3oz lightly salted butter, plus extra to serve 85g/3oz lard Method For the biscuits, preheat the oven to 180C/350F/Gas 4.In a bowl, mix the dry ingredients together. Rub in butter and lard so that mixture resembles fine breadcrumbs.Add just enough cold water to bring the mixture together to form a stiff dough (about 5-6 tablespoons). Refrigerate for 15-20 minutes.On a lightly floured worksurface, roll out the dough to a thickness just less than a £1 coin.Using a 9cm/3½in round cutter cut out biscuits from the dough. Prick the top of the biscuits all over to decorate, leaving a plain 5mm/¼in border around the edge.Transfer to wire racks or baking mesh. Place the racks/mesh on baking trays and bake for 14-16 minutes, or until the biscuits are dry but not browned. Set aside to cool completely.Serve the biscuits with chilled butter. For the biscuits, preheat the oven to 180C/350F/Gas 4. For the biscuits, preheat the oven to 180C/350F/Gas 4. In a bowl, mix the dry ingredients together. Rub in butter and lard so that mixture resembles fine breadcrumbs. In a bowl, mix the dry ingredients together. Rub in butter and lard so that mixture resembles fine breadcrumbs. Add just enough cold water to bring the mixture together to form a stiff dough (about 5-6 tablespoons). Refrigerate for 15-20 minutes. Add just enough cold water to bring the mixture together to form a stiff dough (about 5-6 tablespoons). Refrigerate for 15-20 minutes. On a lightly floured worksurface, roll out the dough to a thickness just less than a £1 coin. On a lightly floured worksurface, roll out the dough to a thickness just less than a £1 coin. Using a 9cm/3½in round cutter cut out biscuits from the dough. Prick the top of the biscuits all over to decorate, leaving a plain 5mm/¼in border around the edge. Using a 9cm/3½in round cutter cut out biscuits from the dough. Prick the top of the biscuits all over to decorate, leaving a plain 5mm/¼in border around the edge. Transfer to wire racks or baking mesh. Place the racks/mesh on baking trays and bake for 14-16 minutes, or until the biscuits are dry but not browned. Set aside to cool completely. Transfer to wire racks or baking mesh. Place the racks/mesh on baking trays and bake for 14-16 minutes, or until the biscuits are dry but not browned. Set aside to cool completely. Serve the biscuits with chilled butter. Serve the biscuits with chilled butter."
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} | 5190da9b006eebbdc26b9674a127ca9ff74624bd0056ee04f8ed66204c630cc6 | Fast quiche recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fast_quiche_20742_16x9.jpg What a clever cheat this is, using a tortilla wrap instead of pasty for this super speedy cheese and onion quiche! Great for using leftover bits in the fridge for busy evenings. 1 tbsp sunflower oil, plus extra for greasing1 large tortilla wrap1 large onion, finely chopped 150g/5½oz chestnut mushrooms, sliced 75g/2½oz mature cheddar, grated 2 free-range eggs, beaten 200ml/7fl oz double cream 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepperdressed tomato salad, to serve 1 tbsp sunflower oil, plus extra for greasing 1 large tortilla wrap 1 large onion, finely chopped 150g/5½oz chestnut mushrooms, sliced 75g/2½oz mature cheddar, grated 2 free-range eggs, beaten 200ml/7fl oz double cream 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper dressed tomato salad, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Preheat a large baking tray in the oven. Brush a 20cm/8in loose-bottomed sandwich tin with oil.Place the wrap inside the sandwich tin to cover the base and come halfway up the sides. To make the filling, heat the oil in a large lidded frying pan over a medium heat. Fry the onion for a few minutes, then cover with a lid and cook for 10 minutes until soft. Add the mushrooms and fry for a few minutes. Spoon the mushroom mixture into the wrap-lined tin and spread evenly. Beat the eggs and cream together in a small bowl. Season with salt and pepper and add half the cheese and the parsley to the egg mixture. Pour over the mushroom filling and top with the remaining cheese. Place the tin on the baking tray in the oven and cook for about 25–30 minutes, until set and lightly golden. Leave to stand for 5 minutes, then cut into wedges and serve hot with the dressed tomato salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat a large baking tray in the oven. Brush a 20cm/8in loose-bottomed sandwich tin with oil. Preheat the oven to 200C/180C Fan/Gas 6. Preheat a large baking tray in the oven. Brush a 20cm/8in loose-bottomed sandwich tin with oil. Place the wrap inside the sandwich tin to cover the base and come halfway up the sides. Place the wrap inside the sandwich tin to cover the base and come halfway up the sides. To make the filling, heat the oil in a large lidded frying pan over a medium heat. Fry the onion for a few minutes, then cover with a lid and cook for 10 minutes until soft. Add the mushrooms and fry for a few minutes. To make the filling, heat the oil in a large lidded frying pan over a medium heat. Fry the onion for a few minutes, then cover with a lid and cook for 10 minutes until soft. Add the mushrooms and fry for a few minutes. Spoon the mushroom mixture into the wrap-lined tin and spread evenly. Spoon the mushroom mixture into the wrap-lined tin and spread evenly. Beat the eggs and cream together in a small bowl. Season with salt and pepper and add half the cheese and the parsley to the egg mixture. Pour over the mushroom filling and top with the remaining cheese. Place the tin on the baking tray in the oven and cook for about 25–30 minutes, until set and lightly golden. Beat the eggs and cream together in a small bowl. Season with salt and pepper and add half the cheese and the parsley to the egg mixture. Pour over the mushroom filling and top with the remaining cheese. Place the tin on the baking tray in the oven and cook for about 25–30 minutes, until set and lightly golden. Leave to stand for 5 minutes, then cut into wedges and serve hot with the dressed tomato salad. Leave to stand for 5 minutes, then cut into wedges and serve hot with the dressed tomato salad. Recipe tips This dish is best when made and served straight away. It is not suitable for freezing. | {
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"title": "Fast quiche recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fast_quiche_20742_16x9.jpg What a clever cheat this is, using a tortilla wrap instead of pasty for this super speedy cheese and onion quiche! Great for using leftover bits in the fridge for busy evenings. 1 tbsp sunflower oil, plus extra for greasing1 large tortilla wrap1 large onion, finely chopped 150g/5½oz chestnut mushrooms, sliced 75g/2½oz mature cheddar, grated 2 free-range eggs, beaten 200ml/7fl oz double cream 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepperdressed tomato salad, to serve 1 tbsp sunflower oil, plus extra for greasing 1 large tortilla wrap 1 large onion, finely chopped 150g/5½oz chestnut mushrooms, sliced 75g/2½oz mature cheddar, grated 2 free-range eggs, beaten 200ml/7fl oz double cream 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper dressed tomato salad, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Preheat a large baking tray in the oven. Brush a 20cm/8in loose-bottomed sandwich tin with oil.Place the wrap inside the sandwich tin to cover the base and come halfway up the sides. To make the filling, heat the oil in a large lidded frying pan over a medium heat. Fry the onion for a few minutes, then cover with a lid and cook for 10 minutes until soft. Add the mushrooms and fry for a few minutes. Spoon the mushroom mixture into the wrap-lined tin and spread evenly. Beat the eggs and cream together in a small bowl. Season with salt and pepper and add half the cheese and the parsley to the egg mixture. Pour over the mushroom filling and top with the remaining cheese. Place the tin on the baking tray in the oven and cook for about 25–30 minutes, until set and lightly golden. Leave to stand for 5 minutes, then cut into wedges and serve hot with the dressed tomato salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat a large baking tray in the oven. Brush a 20cm/8in loose-bottomed sandwich tin with oil. Preheat the oven to 200C/180C Fan/Gas 6. Preheat a large baking tray in the oven. Brush a 20cm/8in loose-bottomed sandwich tin with oil. Place the wrap inside the sandwich tin to cover the base and come halfway up the sides. Place the wrap inside the sandwich tin to cover the base and come halfway up the sides. To make the filling, heat the oil in a large lidded frying pan over a medium heat. Fry the onion for a few minutes, then cover with a lid and cook for 10 minutes until soft. Add the mushrooms and fry for a few minutes. To make the filling, heat the oil in a large lidded frying pan over a medium heat. Fry the onion for a few minutes, then cover with a lid and cook for 10 minutes until soft. Add the mushrooms and fry for a few minutes. Spoon the mushroom mixture into the wrap-lined tin and spread evenly. Spoon the mushroom mixture into the wrap-lined tin and spread evenly. Beat the eggs and cream together in a small bowl. Season with salt and pepper and add half the cheese and the parsley to the egg mixture. Pour over the mushroom filling and top with the remaining cheese. Place the tin on the baking tray in the oven and cook for about 25–30 minutes, until set and lightly golden. Beat the eggs and cream together in a small bowl. Season with salt and pepper and add half the cheese and the parsley to the egg mixture. Pour over the mushroom filling and top with the remaining cheese. Place the tin on the baking tray in the oven and cook for about 25–30 minutes, until set and lightly golden. Leave to stand for 5 minutes, then cut into wedges and serve hot with the dressed tomato salad. Leave to stand for 5 minutes, then cut into wedges and serve hot with the dressed tomato salad. Recipe tips This dish is best when made and served straight away. It is not suitable for freezing."
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} | e5b2b73f6ecc42936555379a4b198c03b40be3d6290ea8b4bf48bfcb45352dca | Fat pancakes with fried apples recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fat_pancakes_with_dutch_05905_16x9.jpg Pancakes are always a favourite breakfast, but the sweet apple topping puts these beauties in a different league. Alternatively, you could make this pancake recipe for decadent dessert. 3 large eggs300g/10oz self-raising flour150g/5oz granulated sugar (caster is fine but slightly changes consistency of sponge)100ml/3fl oz milk1 tbsp sunflower oil 3 large eggs 300g/10oz self-raising flour 150g/5oz granulated sugar (caster is fine but slightly changes consistency of sponge) 100ml/3fl oz milk 1 tbsp sunflower oil 50g/2oz buttericing sugar, to taste3 peeled apples, chopped 100ml advocaat, or to taste (optional)lightly whipped double cream, to serve 50g/2oz butter icing sugar, to taste 3 peeled apples, chopped 100ml advocaat, or to taste (optional) lightly whipped double cream, to serve Method Whisk the eggs in a large mixing bowl, then add the flour, sugar and milk and beat until smooth. The batter should be thick enough to slowly drop off the spoon.Heat a little sunflower oil in a griddle or heavy bottomed large frying pan over a medium heat. Pour the batter in large spoonfuls to make each pancake leaving plenty of room for them to expand.The pancakes are ready to turn when bubbles rise to the surface and break, like the holes in a crumpet. Adjust the heat to keep them from browning too much. Flip the pancakes over and cook for about two minutes. If you're making a large batch, they keep warm only for about 15 minutes.For the Dutch fried apples, heat butter in a small saucepan over a medium heat. If your apples are very tart add a little icing sugar to the butter and cook until the sugar is melted. Add the chopped apple and cook, stirring occasionally, until tender and golden brown. Pour in half the advocaat (if using) and let it bubble down and reduce to a scant coating.Serve the pancakes topped with the apples, icing sugar, remaining advocaat (if using) and a dollop of whipped cream. Whisk the eggs in a large mixing bowl, then add the flour, sugar and milk and beat until smooth. The batter should be thick enough to slowly drop off the spoon. Whisk the eggs in a large mixing bowl, then add the flour, sugar and milk and beat until smooth. The batter should be thick enough to slowly drop off the spoon. Heat a little sunflower oil in a griddle or heavy bottomed large frying pan over a medium heat. Pour the batter in large spoonfuls to make each pancake leaving plenty of room for them to expand. Heat a little sunflower oil in a griddle or heavy bottomed large frying pan over a medium heat. Pour the batter in large spoonfuls to make each pancake leaving plenty of room for them to expand. The pancakes are ready to turn when bubbles rise to the surface and break, like the holes in a crumpet. Adjust the heat to keep them from browning too much. Flip the pancakes over and cook for about two minutes. If you're making a large batch, they keep warm only for about 15 minutes. The pancakes are ready to turn when bubbles rise to the surface and break, like the holes in a crumpet. Adjust the heat to keep them from browning too much. Flip the pancakes over and cook for about two minutes. If you're making a large batch, they keep warm only for about 15 minutes. For the Dutch fried apples, heat butter in a small saucepan over a medium heat. If your apples are very tart add a little icing sugar to the butter and cook until the sugar is melted. For the Dutch fried apples, heat butter in a small saucepan over a medium heat. If your apples are very tart add a little icing sugar to the butter and cook until the sugar is melted. Add the chopped apple and cook, stirring occasionally, until tender and golden brown. Pour in half the advocaat (if using) and let it bubble down and reduce to a scant coating. Add the chopped apple and cook, stirring occasionally, until tender and golden brown. Pour in half the advocaat (if using) and let it bubble down and reduce to a scant coating. Serve the pancakes topped with the apples, icing sugar, remaining advocaat (if using) and a dollop of whipped cream. Serve the pancakes topped with the apples, icing sugar, remaining advocaat (if using) and a dollop of whipped cream. | {
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"title": "Fat pancakes with fried apples recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fat_pancakes_with_dutch_05905_16x9.jpg Pancakes are always a favourite breakfast, but the sweet apple topping puts these beauties in a different league. Alternatively, you could make this pancake recipe for decadent dessert. 3 large eggs300g/10oz self-raising flour150g/5oz granulated sugar (caster is fine but slightly changes consistency of sponge)100ml/3fl oz milk1 tbsp sunflower oil 3 large eggs 300g/10oz self-raising flour 150g/5oz granulated sugar (caster is fine but slightly changes consistency of sponge) 100ml/3fl oz milk 1 tbsp sunflower oil 50g/2oz buttericing sugar, to taste3 peeled apples, chopped 100ml advocaat, or to taste (optional)lightly whipped double cream, to serve 50g/2oz butter icing sugar, to taste 3 peeled apples, chopped 100ml advocaat, or to taste (optional) lightly whipped double cream, to serve Method Whisk the eggs in a large mixing bowl, then add the flour, sugar and milk and beat until smooth. The batter should be thick enough to slowly drop off the spoon.Heat a little sunflower oil in a griddle or heavy bottomed large frying pan over a medium heat. Pour the batter in large spoonfuls to make each pancake leaving plenty of room for them to expand.The pancakes are ready to turn when bubbles rise to the surface and break, like the holes in a crumpet. Adjust the heat to keep them from browning too much. Flip the pancakes over and cook for about two minutes. If you're making a large batch, they keep warm only for about 15 minutes.For the Dutch fried apples, heat butter in a small saucepan over a medium heat. If your apples are very tart add a little icing sugar to the butter and cook until the sugar is melted. Add the chopped apple and cook, stirring occasionally, until tender and golden brown. Pour in half the advocaat (if using) and let it bubble down and reduce to a scant coating.Serve the pancakes topped with the apples, icing sugar, remaining advocaat (if using) and a dollop of whipped cream. Whisk the eggs in a large mixing bowl, then add the flour, sugar and milk and beat until smooth. The batter should be thick enough to slowly drop off the spoon. Whisk the eggs in a large mixing bowl, then add the flour, sugar and milk and beat until smooth. The batter should be thick enough to slowly drop off the spoon. Heat a little sunflower oil in a griddle or heavy bottomed large frying pan over a medium heat. Pour the batter in large spoonfuls to make each pancake leaving plenty of room for them to expand. Heat a little sunflower oil in a griddle or heavy bottomed large frying pan over a medium heat. Pour the batter in large spoonfuls to make each pancake leaving plenty of room for them to expand. The pancakes are ready to turn when bubbles rise to the surface and break, like the holes in a crumpet. Adjust the heat to keep them from browning too much. Flip the pancakes over and cook for about two minutes. If you're making a large batch, they keep warm only for about 15 minutes. The pancakes are ready to turn when bubbles rise to the surface and break, like the holes in a crumpet. Adjust the heat to keep them from browning too much. Flip the pancakes over and cook for about two minutes. If you're making a large batch, they keep warm only for about 15 minutes. For the Dutch fried apples, heat butter in a small saucepan over a medium heat. If your apples are very tart add a little icing sugar to the butter and cook until the sugar is melted. For the Dutch fried apples, heat butter in a small saucepan over a medium heat. If your apples are very tart add a little icing sugar to the butter and cook until the sugar is melted. Add the chopped apple and cook, stirring occasionally, until tender and golden brown. Pour in half the advocaat (if using) and let it bubble down and reduce to a scant coating. Add the chopped apple and cook, stirring occasionally, until tender and golden brown. Pour in half the advocaat (if using) and let it bubble down and reduce to a scant coating. Serve the pancakes topped with the apples, icing sugar, remaining advocaat (if using) and a dollop of whipped cream. Serve the pancakes topped with the apples, icing sugar, remaining advocaat (if using) and a dollop of whipped cream."
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} | 79caf3036c1b3dad26d9cebd5e537137c59efa910b788553b941a6e41f09321f | Fatless white sauce recipe
An average of 5.0 out of 5 stars from 3 ratings Okay, so you don't get the buttery flavour, but you do get a lovely, creamy-smooth, milky white sauce which is most helpful for those needing to cut the fat content of their diet. 10fl oz/275ml milk - this can be infused but must be cold ¾oz/20g sauce/plain flour salt and freshly milled black pepper 10fl oz/275ml milk - this can be infused but must be cold ¾oz/20g sauce/plain flour salt and freshly milled black pepper Method All you do to make this sauce is place the milk in a small saucepan, then simply add the sauce flour and, over a medium heat, bring everything gradually up to simmering point, whisking vigorously and continuously with a balloon whisk until the sauce has thickened to a smooth, rich creaminess. Then add seasoning and allow it to cook very gently forminutes on the lowest possible heat. All you do to make this sauce is place the milk in a small saucepan, then simply add the sauce flour and, over a medium heat, bring everything gradually up to simmering point, whisking vigorously and continuously with a balloon whisk until the sauce has thickened to a smooth, rich creaminess. Then add seasoning and allow it to cook very gently forminutes on the lowest possible heat. All you do to make this sauce is place the milk in a small saucepan, then simply add the sauce flour and, over a medium heat, bring everything gradually up to simmering point, whisking vigorously and continuously with a balloon whisk until the sauce has thickened to a smooth, rich creaminess. Then add seasoning and allow it to cook very gently forminutes on the lowest possible heat. | {
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"title": "Fatless white sauce recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Okay, so you don't get the buttery flavour, but you do get a lovely, creamy-smooth, milky white sauce which is most helpful for those needing to cut the fat content of their diet. 10fl oz/275ml milk - this can be infused but must be cold ¾oz/20g sauce/plain flour salt and freshly milled black pepper 10fl oz/275ml milk - this can be infused but must be cold ¾oz/20g sauce/plain flour salt and freshly milled black pepper Method All you do to make this sauce is place the milk in a small saucepan, then simply add the sauce flour and, over a medium heat, bring everything gradually up to simmering point, whisking vigorously and continuously with a balloon whisk until the sauce has thickened to a smooth, rich creaminess. Then add seasoning and allow it to cook very gently forminutes on the lowest possible heat. All you do to make this sauce is place the milk in a small saucepan, then simply add the sauce flour and, over a medium heat, bring everything gradually up to simmering point, whisking vigorously and continuously with a balloon whisk until the sauce has thickened to a smooth, rich creaminess. Then add seasoning and allow it to cook very gently forminutes on the lowest possible heat. All you do to make this sauce is place the milk in a small saucepan, then simply add the sauce flour and, over a medium heat, bring everything gradually up to simmering point, whisking vigorously and continuously with a balloon whisk until the sauce has thickened to a smooth, rich creaminess. Then add seasoning and allow it to cook very gently forminutes on the lowest possible heat."
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} | 2d5a591276ed1ea986655a32f4f0e6b9c156f045c0ac76e4ec373e99c439ac26 | Fat rascal buns recipe
An average of 5.0 out of 5 stars from 3 ratings These buns originate from Yorkshire and have been made since Elizabethan times. Serve them warm or cool with a dollop of extra thick double cream. 150g/5½oz plain flour 150g/5½oz self-raising flour1 tsp baking powder 150g/5½oz butter150g/5½oz mixed dried fruit100g/3½oz caster sugar1 tsp cinnamon powder½ tsp grated nutmeg1 orange, zest only 1 lemon, zest only1 free-range egg yolkabout 50ml/2fl oz milk 150g/5½oz plain flour 150g/5½oz self-raising flour 1 tsp baking powder 150g/5½oz butter 150g/5½oz mixed dried fruit 100g/3½oz caster sugar 1 tsp cinnamon powder ½ tsp grated nutmeg 1 orange, zest only 1 lemon, zest only 1 free-range egg yolk about 50ml/2fl oz milk 1 free-range egg, yolk onlypinch of salt1 tbsp waterflaked almonds and glacé cherries, to decorate 1 free-range egg, yolk only pinch of salt 1 tbsp water flaked almonds and glacé cherries, to decorate Method Preheat the oven to 200C/400F/Gas6. Grease a baking tray.Sieve the flours and baking powder into a large bowl and rub in the butter until the mixture resembles breadcrumbs.Add the mixed dried fruit, sugar, spices, orange and lemon zests.Lightly beat the egg yolk and add it to the mixture with enough milk to make a stiff dough (you may not need all the milk). Divide the dough into 12, shape into mounds and place onto the baking tray.For the glaze, mix the egg yolk, salt and water together and brush the mixture over each rascal. Decorate with the almonds and glacé cherries and bake for 15-20 minutes or until golden brown. Preheat the oven to 200C/400F/Gas6. Grease a baking tray. Preheat the oven to 200C/400F/Gas6. Grease a baking tray. Sieve the flours and baking powder into a large bowl and rub in the butter until the mixture resembles breadcrumbs. Sieve the flours and baking powder into a large bowl and rub in the butter until the mixture resembles breadcrumbs. Add the mixed dried fruit, sugar, spices, orange and lemon zests. Add the mixed dried fruit, sugar, spices, orange and lemon zests. Lightly beat the egg yolk and add it to the mixture with enough milk to make a stiff dough (you may not need all the milk). Divide the dough into 12, shape into mounds and place onto the baking tray. Lightly beat the egg yolk and add it to the mixture with enough milk to make a stiff dough (you may not need all the milk). Divide the dough into 12, shape into mounds and place onto the baking tray. For the glaze, mix the egg yolk, salt and water together and brush the mixture over each rascal. Decorate with the almonds and glacé cherries and bake for 15-20 minutes or until golden brown. For the glaze, mix the egg yolk, salt and water together and brush the mixture over each rascal. Decorate with the almonds and glacé cherries and bake for 15-20 minutes or until golden brown. | {
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"title": "Fat rascal buns recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings These buns originate from Yorkshire and have been made since Elizabethan times. Serve them warm or cool with a dollop of extra thick double cream. 150g/5½oz plain flour 150g/5½oz self-raising flour1 tsp baking powder 150g/5½oz butter150g/5½oz mixed dried fruit100g/3½oz caster sugar1 tsp cinnamon powder½ tsp grated nutmeg1 orange, zest only 1 lemon, zest only1 free-range egg yolkabout 50ml/2fl oz milk 150g/5½oz plain flour 150g/5½oz self-raising flour 1 tsp baking powder 150g/5½oz butter 150g/5½oz mixed dried fruit 100g/3½oz caster sugar 1 tsp cinnamon powder ½ tsp grated nutmeg 1 orange, zest only 1 lemon, zest only 1 free-range egg yolk about 50ml/2fl oz milk 1 free-range egg, yolk onlypinch of salt1 tbsp waterflaked almonds and glacé cherries, to decorate 1 free-range egg, yolk only pinch of salt 1 tbsp water flaked almonds and glacé cherries, to decorate Method Preheat the oven to 200C/400F/Gas6. Grease a baking tray.Sieve the flours and baking powder into a large bowl and rub in the butter until the mixture resembles breadcrumbs.Add the mixed dried fruit, sugar, spices, orange and lemon zests.Lightly beat the egg yolk and add it to the mixture with enough milk to make a stiff dough (you may not need all the milk). Divide the dough into 12, shape into mounds and place onto the baking tray.For the glaze, mix the egg yolk, salt and water together and brush the mixture over each rascal. Decorate with the almonds and glacé cherries and bake for 15-20 minutes or until golden brown. Preheat the oven to 200C/400F/Gas6. Grease a baking tray. Preheat the oven to 200C/400F/Gas6. Grease a baking tray. Sieve the flours and baking powder into a large bowl and rub in the butter until the mixture resembles breadcrumbs. Sieve the flours and baking powder into a large bowl and rub in the butter until the mixture resembles breadcrumbs. Add the mixed dried fruit, sugar, spices, orange and lemon zests. Add the mixed dried fruit, sugar, spices, orange and lemon zests. Lightly beat the egg yolk and add it to the mixture with enough milk to make a stiff dough (you may not need all the milk). Divide the dough into 12, shape into mounds and place onto the baking tray. Lightly beat the egg yolk and add it to the mixture with enough milk to make a stiff dough (you may not need all the milk). Divide the dough into 12, shape into mounds and place onto the baking tray. For the glaze, mix the egg yolk, salt and water together and brush the mixture over each rascal. Decorate with the almonds and glacé cherries and bake for 15-20 minutes or until golden brown. For the glaze, mix the egg yolk, salt and water together and brush the mixture over each rascal. Decorate with the almonds and glacé cherries and bake for 15-20 minutes or until golden brown."
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} | 45752a4a1395ffcb1daec35a66688e255974bfb69c5de5256df79e2823510757 | Gado gado salad recipe
An average of 5.0 out of 5 stars from 3 ratings A delicious, fresh Indonesian salad made with peanut sauce, and flavoured unusually with a splash of Pedro Ximénez sherry. 2 free-range eggs4–5 small salad potatoes, quartered100g/3½oz fine green beans sesame oil, for frying100g/3½oz firm tofu, cubed 1 Little Gem lettuce, chopped100g/3½oz cucumber, sliced into batons100g/3½oz fresh beansprouts 2 free-range eggs 4–5 small salad potatoes, quartered 100g/3½oz fine green beans sesame oil, for frying 100g/3½oz firm tofu, cubed 1 Little Gem lettuce, chopped 100g/3½oz cucumber, sliced into batons 100g/3½oz fresh beansprouts 2 tbsp crunchy peanut butter1 tsp shrimp paste1 tbsp fish sauce1 tbsp soft brown sugar1 garlic clove, crushed3 tbsp Pedro Ximénez sherry½ tsp dried chilli flakes1 lime, juice only150ml/5½oz coconut milk 2 tbsp crunchy peanut butter 1 tsp shrimp paste 1 tbsp fish sauce 1 tbsp soft brown sugar 1 garlic clove, crushed 3 tbsp Pedro Ximénez sherry ½ tsp dried chilli flakes 1 lime, juice only 150ml/5½oz coconut milk 25g/1oz shop-bought crispy onions2 tbsp fresh coriander, finely chopped10 prawn crackers, crushedshop-bought red chilli sambal, to serve 25g/1oz shop-bought crispy onions 2 tbsp fresh coriander, finely chopped 10 prawn crackers, crushed shop-bought red chilli sambal, to serve Method To make the salad, bring a pan of water to the boil. Add the eggs and cook for 6–7 minutes, until soft-boiled. Carefully remove from the boiling water using a slotted spoon. Cool under cold, running water, then peel the eggs and set aside.Meanwhile, heat another pan with boiling, salted water and cook the potatoes until tender (about 10 minutes). Drain and leave to cool. Bring another saucepan of water to the boil and cook the beans for 2-3 minutes, or until just cooked and tender. Drain and cool in a bowl of ice cold water.Heat the sesame oil in a frying pan and add the tofu. Fry until lightly crisp and then remove from the pan to drain on kitchen paper. Leave to cool.To make the sauce, combine all the ingredients in a pan. Place over a low-medium heat and stir to combine, then remove from the heat. To assemble the salad, first put the lettuce in a bowl, then the potatoes, beans, cucumber, eggs, tofu and beansprouts and serve with the sauce poured over. Garnish with crispy onions, coriander, crushed prawn crackers and a bowl of red chilli sambal. To make the salad, bring a pan of water to the boil. Add the eggs and cook for 6–7 minutes, until soft-boiled. Carefully remove from the boiling water using a slotted spoon. Cool under cold, running water, then peel the eggs and set aside. To make the salad, bring a pan of water to the boil. Add the eggs and cook for 6–7 minutes, until soft-boiled. Carefully remove from the boiling water using a slotted spoon. Cool under cold, running water, then peel the eggs and set aside. Meanwhile, heat another pan with boiling, salted water and cook the potatoes until tender (about 10 minutes). Drain and leave to cool. Meanwhile, heat another pan with boiling, salted water and cook the potatoes until tender (about 10 minutes). Drain and leave to cool. Bring another saucepan of water to the boil and cook the beans for 2-3 minutes, or until just cooked and tender. Drain and cool in a bowl of ice cold water. Bring another saucepan of water to the boil and cook the beans for 2-3 minutes, or until just cooked and tender. Drain and cool in a bowl of ice cold water. Heat the sesame oil in a frying pan and add the tofu. Fry until lightly crisp and then remove from the pan to drain on kitchen paper. Leave to cool. Heat the sesame oil in a frying pan and add the tofu. Fry until lightly crisp and then remove from the pan to drain on kitchen paper. Leave to cool. To make the sauce, combine all the ingredients in a pan. Place over a low-medium heat and stir to combine, then remove from the heat. To make the sauce, combine all the ingredients in a pan. Place over a low-medium heat and stir to combine, then remove from the heat. To assemble the salad, first put the lettuce in a bowl, then the potatoes, beans, cucumber, eggs, tofu and beansprouts and serve with the sauce poured over. Garnish with crispy onions, coriander, crushed prawn crackers and a bowl of red chilli sambal. To assemble the salad, first put the lettuce in a bowl, then the potatoes, beans, cucumber, eggs, tofu and beansprouts and serve with the sauce poured over. Garnish with crispy onions, coriander, crushed prawn crackers and a bowl of red chilli sambal. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings A delicious, fresh Indonesian salad made with peanut sauce, and flavoured unusually with a splash of Pedro Ximénez sherry. 2 free-range eggs4–5 small salad potatoes, quartered100g/3½oz fine green beans sesame oil, for frying100g/3½oz firm tofu, cubed 1 Little Gem lettuce, chopped100g/3½oz cucumber, sliced into batons100g/3½oz fresh beansprouts 2 free-range eggs 4–5 small salad potatoes, quartered 100g/3½oz fine green beans sesame oil, for frying 100g/3½oz firm tofu, cubed 1 Little Gem lettuce, chopped 100g/3½oz cucumber, sliced into batons 100g/3½oz fresh beansprouts 2 tbsp crunchy peanut butter1 tsp shrimp paste1 tbsp fish sauce1 tbsp soft brown sugar1 garlic clove, crushed3 tbsp Pedro Ximénez sherry½ tsp dried chilli flakes1 lime, juice only150ml/5½oz coconut milk 2 tbsp crunchy peanut butter 1 tsp shrimp paste 1 tbsp fish sauce 1 tbsp soft brown sugar 1 garlic clove, crushed 3 tbsp Pedro Ximénez sherry ½ tsp dried chilli flakes 1 lime, juice only 150ml/5½oz coconut milk 25g/1oz shop-bought crispy onions2 tbsp fresh coriander, finely chopped10 prawn crackers, crushedshop-bought red chilli sambal, to serve 25g/1oz shop-bought crispy onions 2 tbsp fresh coriander, finely chopped 10 prawn crackers, crushed shop-bought red chilli sambal, to serve Method To make the salad, bring a pan of water to the boil. Add the eggs and cook for 6–7 minutes, until soft-boiled. Carefully remove from the boiling water using a slotted spoon. Cool under cold, running water, then peel the eggs and set aside.Meanwhile, heat another pan with boiling, salted water and cook the potatoes until tender (about 10 minutes). Drain and leave to cool. Bring another saucepan of water to the boil and cook the beans for 2-3 minutes, or until just cooked and tender. Drain and cool in a bowl of ice cold water.Heat the sesame oil in a frying pan and add the tofu. Fry until lightly crisp and then remove from the pan to drain on kitchen paper. Leave to cool.To make the sauce, combine all the ingredients in a pan. Place over a low-medium heat and stir to combine, then remove from the heat. To assemble the salad, first put the lettuce in a bowl, then the potatoes, beans, cucumber, eggs, tofu and beansprouts and serve with the sauce poured over. Garnish with crispy onions, coriander, crushed prawn crackers and a bowl of red chilli sambal. To make the salad, bring a pan of water to the boil. Add the eggs and cook for 6–7 minutes, until soft-boiled. Carefully remove from the boiling water using a slotted spoon. Cool under cold, running water, then peel the eggs and set aside. To make the salad, bring a pan of water to the boil. Add the eggs and cook for 6–7 minutes, until soft-boiled. Carefully remove from the boiling water using a slotted spoon. Cool under cold, running water, then peel the eggs and set aside. Meanwhile, heat another pan with boiling, salted water and cook the potatoes until tender (about 10 minutes). Drain and leave to cool. Meanwhile, heat another pan with boiling, salted water and cook the potatoes until tender (about 10 minutes). Drain and leave to cool. Bring another saucepan of water to the boil and cook the beans for 2-3 minutes, or until just cooked and tender. Drain and cool in a bowl of ice cold water. Bring another saucepan of water to the boil and cook the beans for 2-3 minutes, or until just cooked and tender. Drain and cool in a bowl of ice cold water. Heat the sesame oil in a frying pan and add the tofu. Fry until lightly crisp and then remove from the pan to drain on kitchen paper. Leave to cool. Heat the sesame oil in a frying pan and add the tofu. Fry until lightly crisp and then remove from the pan to drain on kitchen paper. Leave to cool. To make the sauce, combine all the ingredients in a pan. Place over a low-medium heat and stir to combine, then remove from the heat. To make the sauce, combine all the ingredients in a pan. Place over a low-medium heat and stir to combine, then remove from the heat. To assemble the salad, first put the lettuce in a bowl, then the potatoes, beans, cucumber, eggs, tofu and beansprouts and serve with the sauce poured over. Garnish with crispy onions, coriander, crushed prawn crackers and a bowl of red chilli sambal. To assemble the salad, first put the lettuce in a bowl, then the potatoes, beans, cucumber, eggs, tofu and beansprouts and serve with the sauce poured over. Garnish with crispy onions, coriander, crushed prawn crackers and a bowl of red chilli sambal."
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} | 0b93eaadc59b602c94f15b9e8a9c50d3fd848df18638c2135debc2bbfdf9f9b1 | Gajar ka halwa (carrot halwa) recipe
An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gajjar_ka_halwa_85295_16x9.jpg Gajar ka halwa is an aromatic Indian pudding, consisting of slow-cooked carrots, cardamom, cashews and raisins. 1.2 litres/2 pints full-fat milk1kg/2lb 4oz carrots, peeled and grated 300g/10½oz caster sugar1 tsp green cardamom powder3 tbsp ghee or buttergenerous handful cashews, roughly chopped2 tbsp raisinsclotted cream or ice cream, to serve 1.2 litres/2 pints full-fat milk 1kg/2lb 4oz carrots, peeled and grated 300g/10½oz caster sugar 1 tsp green cardamom powder 3 tbsp ghee or butter generous handful cashews, roughly chopped 2 tbsp raisins clotted cream or ice cream, to serve Method Heat the milk in a large saucepan. Bring to the boil, then reduce the heat to low and simmer for 1 hour. Keep stirring, making sure it doesn’t stick to the bottom of the pan. As the volume reduces, scrape the sides of the pan, too. Add the grated carrots and continue cooking for 30 minutes more. Stir well. Add the sugar and continue cooking for another 30–35 minutes, until the sugar dissolves and the halwa thickens. Stir in the cardamom and turn off the heat. Heat the ghee in a small frying pan over a medium heat. Add the cashews and fry for 10–15 seconds. Add the raisins and cook until they begin to puff up, then pour over the warm carrot halwa. Serve warm with clotted cream or ice cream. Heat the milk in a large saucepan. Bring to the boil, then reduce the heat to low and simmer for 1 hour. Keep stirring, making sure it doesn’t stick to the bottom of the pan. As the volume reduces, scrape the sides of the pan, too. Heat the milk in a large saucepan. Bring to the boil, then reduce the heat to low and simmer for 1 hour. Keep stirring, making sure it doesn’t stick to the bottom of the pan. As the volume reduces, scrape the sides of the pan, too. Add the grated carrots and continue cooking for 30 minutes more. Stir well. Add the sugar and continue cooking for another 30–35 minutes, until the sugar dissolves and the halwa thickens. Stir in the cardamom and turn off the heat. Add the grated carrots and continue cooking for 30 minutes more. Stir well. Add the sugar and continue cooking for another 30–35 minutes, until the sugar dissolves and the halwa thickens. Stir in the cardamom and turn off the heat. Heat the ghee in a small frying pan over a medium heat. Add the cashews and fry for 10–15 seconds. Add the raisins and cook until they begin to puff up, then pour over the warm carrot halwa. Serve warm with clotted cream or ice cream. Heat the ghee in a small frying pan over a medium heat. Add the cashews and fry for 10–15 seconds. Add the raisins and cook until they begin to puff up, then pour over the warm carrot halwa. Serve warm with clotted cream or ice cream. | {
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"title": "Gajar ka halwa (carrot halwa) recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gajjar_ka_halwa_85295_16x9.jpg Gajar ka halwa is an aromatic Indian pudding, consisting of slow-cooked carrots, cardamom, cashews and raisins. 1.2 litres/2 pints full-fat milk1kg/2lb 4oz carrots, peeled and grated 300g/10½oz caster sugar1 tsp green cardamom powder3 tbsp ghee or buttergenerous handful cashews, roughly chopped2 tbsp raisinsclotted cream or ice cream, to serve 1.2 litres/2 pints full-fat milk 1kg/2lb 4oz carrots, peeled and grated 300g/10½oz caster sugar 1 tsp green cardamom powder 3 tbsp ghee or butter generous handful cashews, roughly chopped 2 tbsp raisins clotted cream or ice cream, to serve Method Heat the milk in a large saucepan. Bring to the boil, then reduce the heat to low and simmer for 1 hour. Keep stirring, making sure it doesn’t stick to the bottom of the pan. As the volume reduces, scrape the sides of the pan, too. Add the grated carrots and continue cooking for 30 minutes more. Stir well. Add the sugar and continue cooking for another 30–35 minutes, until the sugar dissolves and the halwa thickens. Stir in the cardamom and turn off the heat. Heat the ghee in a small frying pan over a medium heat. Add the cashews and fry for 10–15 seconds. Add the raisins and cook until they begin to puff up, then pour over the warm carrot halwa. Serve warm with clotted cream or ice cream. Heat the milk in a large saucepan. Bring to the boil, then reduce the heat to low and simmer for 1 hour. Keep stirring, making sure it doesn’t stick to the bottom of the pan. As the volume reduces, scrape the sides of the pan, too. Heat the milk in a large saucepan. Bring to the boil, then reduce the heat to low and simmer for 1 hour. Keep stirring, making sure it doesn’t stick to the bottom of the pan. As the volume reduces, scrape the sides of the pan, too. Add the grated carrots and continue cooking for 30 minutes more. Stir well. Add the sugar and continue cooking for another 30–35 minutes, until the sugar dissolves and the halwa thickens. Stir in the cardamom and turn off the heat. Add the grated carrots and continue cooking for 30 minutes more. Stir well. Add the sugar and continue cooking for another 30–35 minutes, until the sugar dissolves and the halwa thickens. Stir in the cardamom and turn off the heat. Heat the ghee in a small frying pan over a medium heat. Add the cashews and fry for 10–15 seconds. Add the raisins and cook until they begin to puff up, then pour over the warm carrot halwa. Serve warm with clotted cream or ice cream. Heat the ghee in a small frying pan over a medium heat. Add the cashews and fry for 10–15 seconds. Add the raisins and cook until they begin to puff up, then pour over the warm carrot halwa. Serve warm with clotted cream or ice cream."
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} | 9ff3b313b045eaf08d16d6a866a1d3655d687dafd38e845824bfdf7f80859092 | Galician pie (Empanada Gallega) recipe
An average of 0.0 out of 5 stars from 0 ratings These super Spanish pies – empanadas – can be stuffed with whatever seasonal fillings you like and made as one big pie as we’ve done here, or several smaller ones. You can make special empanada pastry, but we’ve used our own in our version of this recipe. 250g/9oz plain flour, plus extra for dustinggood pinch fine sea salt1 tsp baking powder4 tbsp olive oil, plus extra for greasing1 medium egg, beaten125ml/4fl oz water1 egg, beaten, to seal and glaze 250g/9oz plain flour, plus extra for dusting good pinch fine sea salt 1 tsp baking powder 4 tbsp olive oil, plus extra for greasing 1 medium egg, beaten 125ml/4fl oz water 1 egg, beaten, to seal and glaze 2 tbsp olive oil1 large onion, finely diced1 green pepper, halved, seeded and cut into thin strips1 red pepper, halved, seeded and cut into thin strips150g/5½oz shelled scallops, patted dry with kitchen paper and cut into 5mm/¼in strips200g/7oz thickly sliced cooked ham, cut into 1cm/½in cubes4 tbsp fresh flat-leaf parsley, chopped1 lemon, freshly squeezed juice1 tsp fine sea salt½ tsp coarsely ground black pepper 2 tbsp olive oil 1 large onion, finely diced 1 green pepper, halved, seeded and cut into thin strips 1 red pepper, halved, seeded and cut into thin strips 150g/5½oz shelled scallops, patted dry with kitchen paper and cut into 5mm/¼in strips 200g/7oz thickly sliced cooked ham, cut into 1cm/½in cubes 4 tbsp fresh flat-leaf parsley, chopped 1 lemon, freshly squeezed juice 1 tsp fine sea salt ½ tsp coarsely ground black pepper Method To make the pastry, place the flour, salt and baking powder in a bowl and make a well in the centre. Add the oil and beaten egg and gradually incorporate the flour into the liquid. Start adding the water a little at a time until the mixture forms a slightly sticky (but not wet) and elastic dough, you may not need all the water depending on the size of the egg you are using. Bring the dough together with your hands. Put it on a plate, sprinkle with a little flour, cover with cling film and chill in the fridge for 30–60 minutes.To make the filling, heat the oil in a frying pan and fry the onion until soft but not coloured, stirring regularly. Add the peppers and cook for 3 minutes, stirring, then add the scallops and fry for 30 seconds, stirring constantly. Take the pan off the heat, quickly add the ham, parsley, lemon juice, salt and pepper and mix everything together. Leave to cool for 20–30 minutes.Preheat the oven to 200C/400F/Gas 6 and lightly oil a baking sheet.Weigh the pastry and divide the weight by 5. Roll two-fifths of the pastry into a ball and put it to one side. Form the rest into a slightly larger ball. Roll out the larger ball of pastry until it forms a circle about the size of a dinner plate and place it on the lightly oiled baking sheet. Spoon the cooled filling into the centre of the pastry and spread it out towards the edge, leaving a 2cm/1in border all the way around. Brush the border lightly with beaten egg.Roll out the remaining pastry slightly smaller than the base of the pie and gently place it over the filling. Bring the base up to meet the smaller pastry disc and fold it over, pressing and crimping into a rope shape to make a sealed pastry edge. Brush the pastry with beaten egg and make a couple of small slits in the top to allow the steam to escape. Bake in the centre of the oven for 20–25 minutes until the pastry is golden brown and the filling is hot. Serve warm or cold. To make the pastry, place the flour, salt and baking powder in a bowl and make a well in the centre. Add the oil and beaten egg and gradually incorporate the flour into the liquid. Start adding the water a little at a time until the mixture forms a slightly sticky (but not wet) and elastic dough, you may not need all the water depending on the size of the egg you are using. Bring the dough together with your hands. Put it on a plate, sprinkle with a little flour, cover with cling film and chill in the fridge for 30–60 minutes. To make the pastry, place the flour, salt and baking powder in a bowl and make a well in the centre. Add the oil and beaten egg and gradually incorporate the flour into the liquid. Start adding the water a little at a time until the mixture forms a slightly sticky (but not wet) and elastic dough, you may not need all the water depending on the size of the egg you are using. Bring the dough together with your hands. Put it on a plate, sprinkle with a little flour, cover with cling film and chill in the fridge for 30–60 minutes. To make the filling, heat the oil in a frying pan and fry the onion until soft but not coloured, stirring regularly. Add the peppers and cook for 3 minutes, stirring, then add the scallops and fry for 30 seconds, stirring constantly. Take the pan off the heat, quickly add the ham, parsley, lemon juice, salt and pepper and mix everything together. Leave to cool for 20–30 minutes. To make the filling, heat the oil in a frying pan and fry the onion until soft but not coloured, stirring regularly. Add the peppers and cook for 3 minutes, stirring, then add the scallops and fry for 30 seconds, stirring constantly. Take the pan off the heat, quickly add the ham, parsley, lemon juice, salt and pepper and mix everything together. Leave to cool for 20–30 minutes. Preheat the oven to 200C/400F/Gas 6 and lightly oil a baking sheet. Preheat the oven to 200C/400F/Gas 6 and lightly oil a baking sheet. Weigh the pastry and divide the weight by 5. Roll two-fifths of the pastry into a ball and put it to one side. Form the rest into a slightly larger ball. Roll out the larger ball of pastry until it forms a circle about the size of a dinner plate and place it on the lightly oiled baking sheet. Spoon the cooled filling into the centre of the pastry and spread it out towards the edge, leaving a 2cm/1in border all the way around. Brush the border lightly with beaten egg. Weigh the pastry and divide the weight by 5. Roll two-fifths of the pastry into a ball and put it to one side. Form the rest into a slightly larger ball. Roll out the larger ball of pastry until it forms a circle about the size of a dinner plate and place it on the lightly oiled baking sheet. Spoon the cooled filling into the centre of the pastry and spread it out towards the edge, leaving a 2cm/1in border all the way around. Brush the border lightly with beaten egg. Roll out the remaining pastry slightly smaller than the base of the pie and gently place it over the filling. Bring the base up to meet the smaller pastry disc and fold it over, pressing and crimping into a rope shape to make a sealed pastry edge. Roll out the remaining pastry slightly smaller than the base of the pie and gently place it over the filling. Bring the base up to meet the smaller pastry disc and fold it over, pressing and crimping into a rope shape to make a sealed pastry edge. Brush the pastry with beaten egg and make a couple of small slits in the top to allow the steam to escape. Brush the pastry with beaten egg and make a couple of small slits in the top to allow the steam to escape. Bake in the centre of the oven for 20–25 minutes until the pastry is golden brown and the filling is hot. Bake in the centre of the oven for 20–25 minutes until the pastry is golden brown and the filling is hot. Serve warm or cold. Serve warm or cold. | {
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"title": "Galician pie (Empanada Gallega) recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings These super Spanish pies – empanadas – can be stuffed with whatever seasonal fillings you like and made as one big pie as we’ve done here, or several smaller ones. You can make special empanada pastry, but we’ve used our own in our version of this recipe. 250g/9oz plain flour, plus extra for dustinggood pinch fine sea salt1 tsp baking powder4 tbsp olive oil, plus extra for greasing1 medium egg, beaten125ml/4fl oz water1 egg, beaten, to seal and glaze 250g/9oz plain flour, plus extra for dusting good pinch fine sea salt 1 tsp baking powder 4 tbsp olive oil, plus extra for greasing 1 medium egg, beaten 125ml/4fl oz water 1 egg, beaten, to seal and glaze 2 tbsp olive oil1 large onion, finely diced1 green pepper, halved, seeded and cut into thin strips1 red pepper, halved, seeded and cut into thin strips150g/5½oz shelled scallops, patted dry with kitchen paper and cut into 5mm/¼in strips200g/7oz thickly sliced cooked ham, cut into 1cm/½in cubes4 tbsp fresh flat-leaf parsley, chopped1 lemon, freshly squeezed juice1 tsp fine sea salt½ tsp coarsely ground black pepper 2 tbsp olive oil 1 large onion, finely diced 1 green pepper, halved, seeded and cut into thin strips 1 red pepper, halved, seeded and cut into thin strips 150g/5½oz shelled scallops, patted dry with kitchen paper and cut into 5mm/¼in strips 200g/7oz thickly sliced cooked ham, cut into 1cm/½in cubes 4 tbsp fresh flat-leaf parsley, chopped 1 lemon, freshly squeezed juice 1 tsp fine sea salt ½ tsp coarsely ground black pepper Method To make the pastry, place the flour, salt and baking powder in a bowl and make a well in the centre. Add the oil and beaten egg and gradually incorporate the flour into the liquid. Start adding the water a little at a time until the mixture forms a slightly sticky (but not wet) and elastic dough, you may not need all the water depending on the size of the egg you are using. Bring the dough together with your hands. Put it on a plate, sprinkle with a little flour, cover with cling film and chill in the fridge for 30–60 minutes.To make the filling, heat the oil in a frying pan and fry the onion until soft but not coloured, stirring regularly. Add the peppers and cook for 3 minutes, stirring, then add the scallops and fry for 30 seconds, stirring constantly. Take the pan off the heat, quickly add the ham, parsley, lemon juice, salt and pepper and mix everything together. Leave to cool for 20–30 minutes.Preheat the oven to 200C/400F/Gas 6 and lightly oil a baking sheet.Weigh the pastry and divide the weight by 5. Roll two-fifths of the pastry into a ball and put it to one side. Form the rest into a slightly larger ball. Roll out the larger ball of pastry until it forms a circle about the size of a dinner plate and place it on the lightly oiled baking sheet. Spoon the cooled filling into the centre of the pastry and spread it out towards the edge, leaving a 2cm/1in border all the way around. Brush the border lightly with beaten egg.Roll out the remaining pastry slightly smaller than the base of the pie and gently place it over the filling. Bring the base up to meet the smaller pastry disc and fold it over, pressing and crimping into a rope shape to make a sealed pastry edge. Brush the pastry with beaten egg and make a couple of small slits in the top to allow the steam to escape. Bake in the centre of the oven for 20–25 minutes until the pastry is golden brown and the filling is hot. Serve warm or cold. To make the pastry, place the flour, salt and baking powder in a bowl and make a well in the centre. Add the oil and beaten egg and gradually incorporate the flour into the liquid. Start adding the water a little at a time until the mixture forms a slightly sticky (but not wet) and elastic dough, you may not need all the water depending on the size of the egg you are using. Bring the dough together with your hands. Put it on a plate, sprinkle with a little flour, cover with cling film and chill in the fridge for 30–60 minutes. To make the pastry, place the flour, salt and baking powder in a bowl and make a well in the centre. Add the oil and beaten egg and gradually incorporate the flour into the liquid. Start adding the water a little at a time until the mixture forms a slightly sticky (but not wet) and elastic dough, you may not need all the water depending on the size of the egg you are using. Bring the dough together with your hands. Put it on a plate, sprinkle with a little flour, cover with cling film and chill in the fridge for 30–60 minutes. To make the filling, heat the oil in a frying pan and fry the onion until soft but not coloured, stirring regularly. Add the peppers and cook for 3 minutes, stirring, then add the scallops and fry for 30 seconds, stirring constantly. Take the pan off the heat, quickly add the ham, parsley, lemon juice, salt and pepper and mix everything together. Leave to cool for 20–30 minutes. To make the filling, heat the oil in a frying pan and fry the onion until soft but not coloured, stirring regularly. Add the peppers and cook for 3 minutes, stirring, then add the scallops and fry for 30 seconds, stirring constantly. Take the pan off the heat, quickly add the ham, parsley, lemon juice, salt and pepper and mix everything together. Leave to cool for 20–30 minutes. Preheat the oven to 200C/400F/Gas 6 and lightly oil a baking sheet. Preheat the oven to 200C/400F/Gas 6 and lightly oil a baking sheet. Weigh the pastry and divide the weight by 5. Roll two-fifths of the pastry into a ball and put it to one side. Form the rest into a slightly larger ball. Roll out the larger ball of pastry until it forms a circle about the size of a dinner plate and place it on the lightly oiled baking sheet. Spoon the cooled filling into the centre of the pastry and spread it out towards the edge, leaving a 2cm/1in border all the way around. Brush the border lightly with beaten egg. Weigh the pastry and divide the weight by 5. Roll two-fifths of the pastry into a ball and put it to one side. Form the rest into a slightly larger ball. Roll out the larger ball of pastry until it forms a circle about the size of a dinner plate and place it on the lightly oiled baking sheet. Spoon the cooled filling into the centre of the pastry and spread it out towards the edge, leaving a 2cm/1in border all the way around. Brush the border lightly with beaten egg. Roll out the remaining pastry slightly smaller than the base of the pie and gently place it over the filling. Bring the base up to meet the smaller pastry disc and fold it over, pressing and crimping into a rope shape to make a sealed pastry edge. Roll out the remaining pastry slightly smaller than the base of the pie and gently place it over the filling. Bring the base up to meet the smaller pastry disc and fold it over, pressing and crimping into a rope shape to make a sealed pastry edge. Brush the pastry with beaten egg and make a couple of small slits in the top to allow the steam to escape. Brush the pastry with beaten egg and make a couple of small slits in the top to allow the steam to escape. Bake in the centre of the oven for 20–25 minutes until the pastry is golden brown and the filling is hot. Bake in the centre of the oven for 20–25 minutes until the pastry is golden brown and the filling is hot. Serve warm or cold. Serve warm or cold."
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} | 828e2e3f73fdc71296db90755e0d8b78327ed36c43f78d7014f9b1483c20d65e | Gala picnic pie recipe
Half-fill a saucepan with cold water and bring to the boil. Carefully add the quails’ eggs to the boiling water and boil for 2½ minutes. Drain the eggs through a sieve and rinse under running water until completely cold. Leave until the filling is made.Squeeze the sausages out of their skins and into a large mixing bowl. Add the bacon pieces, pork mince, ginger and mace. Season with plenty of freshly ground black pepper. Mix with your hands until very well combined. Divide the mixture into two portions. Gently peel the shells from the eggs, taking care to keep the eggs as whole as possible. Put in a bowl and toss lightly with the flour until lightly coated. This will stop them being too slippery when they are put in the filling.Preheat the oven to 200C/180C (fan)/Gas 6. Line a large, flat metal baking tray with baking parchment. If you don’t have a completely flat tray, turn your baking tray over. For the pastry, put the flour and pepper in a food processor with the butter and 25g/1oz of the lard. Use the pulse setting to blend until the mixture resembles coarse breadcrumbs. Put the remaining lard, four tablespoons cold water and salt in a small saucepan. Bring to a simmer, then add to the flour mixture with the motor running and blend until the dough comes together. Turn out onto a floured surface and knead lightly to make a smooth, pliable doughDust the baking parchment-lined tin with flour. Form the dough into rectangular block, and place on the baking tray. Dust a rolling pin with flour and roll out the pastry until it is around 6mm thick and makes a rectangle of 30 x 28cm/12 x 11in. You’ll need to turn the pastry a few times to roll it to the right size, working fairly quickly, before the pastry has a chance to stiffen. Place half of the pork mixture lengthways down the middle of the pastry, leaving a 1.5cm/¾in boarder at each end. The pork should be roughly 25cm/10in long and 10cm/4in wide. Top with the floured eggs, standing on their ends and running next to each other all the way down the length of the pastry. Cover with the remaining pork mixture, making sure that all the eggs are completely enclosed, and press down lightly.Brush one of the long pastry edges lightly with beaten egg and bring both sides to in the middle to encase the filling. (You may need to use the baking parchment to help you lift the pasty.) Press the all edges very firmly together to seal and trim the top neatly with a sharp set of kitchen scissors, leaving 1cm/½in or so for the crest. Crimp the top edge into a wiggly line on top of the pie.Brush the pastry parcel evenly with beaten egg and bake for 15 minutes. Take out of the oven and brush with more beaten egg. The beaten egg will also help mend any cracks, if you have any. Return to the oven for a further 15 minutes or until the pie is golden-brown and the pastry and filling are completely cooked. Leave to cool. Half-fill a saucepan with cold water and bring to the boil. Carefully add the quails’ eggs to the boiling water and boil for 2½ minutes. Drain the eggs through a sieve and rinse under running water until completely cold. Leave until the filling is made. Half-fill a saucepan with cold water and bring to the boil. Carefully add the quails’ eggs to the boiling water and boil for 2½ minutes. Drain the eggs through a sieve and rinse under running water until completely cold. Leave until the filling is made. Squeeze the sausages out of their skins and into a large mixing bowl. Add the bacon pieces, pork mince, ginger and mace. Season with plenty of freshly ground black pepper. Mix with your hands until very well combined. Divide the mixture into two portions. Gently peel the shells from the eggs, taking care to keep the eggs as whole as possible. Put in a bowl and toss lightly with the flour until lightly coated. This will stop them being too slippery when they are put in the filling. Squeeze the sausages out of their skins and into a large mixing bowl. Add the bacon pieces, pork mince, ginger and mace. Season with plenty of freshly ground black pepper. Mix with your hands until very well combined. Divide the mixture into two portions. Gently peel the shells from the eggs, taking care to keep the eggs as whole as possible. Put in a bowl and toss lightly with the flour until lightly coated. This will stop them being too slippery when they are put in the filling. Preheat the oven to 200C/180C (fan)/Gas 6. Line a large, flat metal baking tray with baking parchment. If you don’t have a completely flat tray, turn your baking tray over. Preheat the oven to 200C/180C (fan)/Gas 6. Line a large, flat metal baking tray with baking parchment. If you don’t have a completely flat tray, turn your baking tray over. For the pastry, put the flour and pepper in a food processor with the butter and 25g/1oz of the lard. Use the pulse setting to blend until the mixture resembles coarse breadcrumbs. For the pastry, put the flour and pepper in a food processor with the butter and 25g/1oz of the lard. Use the pulse setting to blend until the mixture resembles coarse breadcrumbs. Put the remaining lard, four tablespoons cold water and salt in a small saucepan. Bring to a simmer, then add to the flour mixture with the motor running and blend until the dough comes together. Turn out onto a floured surface and knead lightly to make a smooth, pliable dough Put the remaining lard, four tablespoons cold water and salt in a small saucepan. Bring to a simmer, then add to the flour mixture with the motor running and blend until the dough comes together. Turn out onto a floured surface and knead lightly to make a smooth, pliable dough Dust the baking parchment-lined tin with flour. Form the dough into rectangular block, and place on the baking tray. Dust a rolling pin with flour and roll out the pastry until it is around 6mm thick and makes a rectangle of 30 x 28cm/12 x 11in. You’ll need to turn the pastry a few times to roll it to the right size, working fairly quickly, before the pastry has a chance to stiffen. Dust the baking parchment-lined tin with flour. Form the dough into rectangular block, and place on the baking tray. Dust a rolling pin with flour and roll out the pastry until it is around 6mm thick and makes a rectangle of 30 x 28cm/12 x 11in. You’ll need to turn the pastry a few times to roll it to the right size, working fairly quickly, before the pastry has a chance to stiffen. Place half of the pork mixture lengthways down the middle of the pastry, leaving a 1.5cm/¾in boarder at each end. The pork should be roughly 25cm/10in long and 10cm/4in wide. Top with the floured eggs, standing on their ends and running next to each other all the way down the length of the pastry. Cover with the remaining pork mixture, making sure that all the eggs are completely enclosed, and press down lightly. Place half of the pork mixture lengthways down the middle of the pastry, leaving a 1.5cm/¾in boarder at each end. The pork should be roughly 25cm/10in long and 10cm/4in wide. Top with the floured eggs, standing on their ends and running next to each other all the way down the length of the pastry. Cover with the remaining pork mixture, making sure that all the eggs are completely enclosed, and press down lightly. Brush one of the long pastry edges lightly with beaten egg and bring both sides to in the middle to encase the filling. (You may need to use the baking parchment to help you lift the pasty.) Press the all edges very firmly together to seal and trim the top neatly with a sharp set of kitchen scissors, leaving 1cm/½in or so for the crest. Crimp the top edge into a wiggly line on top of the pie. Brush one of the long pastry edges lightly with beaten egg and bring both sides to in the middle to encase the filling. (You may need to use the baking parchment to help you lift the pasty.) Press the all edges very firmly together to seal and trim the top neatly with a sharp set of kitchen scissors, leaving 1cm/½in or so for the crest. Crimp the top edge into a wiggly line on top of the pie. Brush the pastry parcel evenly with beaten egg and bake for 15 minutes. Take out of the oven and brush with more beaten egg. The beaten egg will also help mend any cracks, if you have any. Return to the oven for a further 15 minutes or until the pie is golden-brown and the pastry and filling are completely cooked. Leave to cool. Brush the pastry parcel evenly with beaten egg and bake for 15 minutes. Take out of the oven and brush with more beaten egg. The beaten egg will also help mend any cracks, if you have any. Return to the oven for a further 15 minutes or until the pie is golden-brown and the pastry and filling are completely cooked. Leave to cool. | {
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"title": "Gala picnic pie recipe",
"content": "Half-fill a saucepan with cold water and bring to the boil. Carefully add the quails’ eggs to the boiling water and boil for 2½ minutes. Drain the eggs through a sieve and rinse under running water until completely cold. Leave until the filling is made.Squeeze the sausages out of their skins and into a large mixing bowl. Add the bacon pieces, pork mince, ginger and mace. Season with plenty of freshly ground black pepper. Mix with your hands until very well combined. Divide the mixture into two portions. Gently peel the shells from the eggs, taking care to keep the eggs as whole as possible. Put in a bowl and toss lightly with the flour until lightly coated. This will stop them being too slippery when they are put in the filling.Preheat the oven to 200C/180C (fan)/Gas 6. Line a large, flat metal baking tray with baking parchment. If you don’t have a completely flat tray, turn your baking tray over. For the pastry, put the flour and pepper in a food processor with the butter and 25g/1oz of the lard. Use the pulse setting to blend until the mixture resembles coarse breadcrumbs. Put the remaining lard, four tablespoons cold water and salt in a small saucepan. Bring to a simmer, then add to the flour mixture with the motor running and blend until the dough comes together. Turn out onto a floured surface and knead lightly to make a smooth, pliable doughDust the baking parchment-lined tin with flour. Form the dough into rectangular block, and place on the baking tray. Dust a rolling pin with flour and roll out the pastry until it is around 6mm thick and makes a rectangle of 30 x 28cm/12 x 11in. You’ll need to turn the pastry a few times to roll it to the right size, working fairly quickly, before the pastry has a chance to stiffen. Place half of the pork mixture lengthways down the middle of the pastry, leaving a 1.5cm/¾in boarder at each end. The pork should be roughly 25cm/10in long and 10cm/4in wide. Top with the floured eggs, standing on their ends and running next to each other all the way down the length of the pastry. Cover with the remaining pork mixture, making sure that all the eggs are completely enclosed, and press down lightly.Brush one of the long pastry edges lightly with beaten egg and bring both sides to in the middle to encase the filling. (You may need to use the baking parchment to help you lift the pasty.) Press the all edges very firmly together to seal and trim the top neatly with a sharp set of kitchen scissors, leaving 1cm/½in or so for the crest. Crimp the top edge into a wiggly line on top of the pie.Brush the pastry parcel evenly with beaten egg and bake for 15 minutes. Take out of the oven and brush with more beaten egg. The beaten egg will also help mend any cracks, if you have any. Return to the oven for a further 15 minutes or until the pie is golden-brown and the pastry and filling are completely cooked. Leave to cool. Half-fill a saucepan with cold water and bring to the boil. Carefully add the quails’ eggs to the boiling water and boil for 2½ minutes. Drain the eggs through a sieve and rinse under running water until completely cold. Leave until the filling is made. Half-fill a saucepan with cold water and bring to the boil. Carefully add the quails’ eggs to the boiling water and boil for 2½ minutes. Drain the eggs through a sieve and rinse under running water until completely cold. Leave until the filling is made. Squeeze the sausages out of their skins and into a large mixing bowl. Add the bacon pieces, pork mince, ginger and mace. Season with plenty of freshly ground black pepper. Mix with your hands until very well combined. Divide the mixture into two portions. Gently peel the shells from the eggs, taking care to keep the eggs as whole as possible. Put in a bowl and toss lightly with the flour until lightly coated. This will stop them being too slippery when they are put in the filling. Squeeze the sausages out of their skins and into a large mixing bowl. Add the bacon pieces, pork mince, ginger and mace. Season with plenty of freshly ground black pepper. Mix with your hands until very well combined. Divide the mixture into two portions. Gently peel the shells from the eggs, taking care to keep the eggs as whole as possible. Put in a bowl and toss lightly with the flour until lightly coated. This will stop them being too slippery when they are put in the filling. Preheat the oven to 200C/180C (fan)/Gas 6. Line a large, flat metal baking tray with baking parchment. If you don’t have a completely flat tray, turn your baking tray over. Preheat the oven to 200C/180C (fan)/Gas 6. Line a large, flat metal baking tray with baking parchment. If you don’t have a completely flat tray, turn your baking tray over. For the pastry, put the flour and pepper in a food processor with the butter and 25g/1oz of the lard. Use the pulse setting to blend until the mixture resembles coarse breadcrumbs. For the pastry, put the flour and pepper in a food processor with the butter and 25g/1oz of the lard. Use the pulse setting to blend until the mixture resembles coarse breadcrumbs. Put the remaining lard, four tablespoons cold water and salt in a small saucepan. Bring to a simmer, then add to the flour mixture with the motor running and blend until the dough comes together. Turn out onto a floured surface and knead lightly to make a smooth, pliable dough Put the remaining lard, four tablespoons cold water and salt in a small saucepan. Bring to a simmer, then add to the flour mixture with the motor running and blend until the dough comes together. Turn out onto a floured surface and knead lightly to make a smooth, pliable dough Dust the baking parchment-lined tin with flour. Form the dough into rectangular block, and place on the baking tray. Dust a rolling pin with flour and roll out the pastry until it is around 6mm thick and makes a rectangle of 30 x 28cm/12 x 11in. You’ll need to turn the pastry a few times to roll it to the right size, working fairly quickly, before the pastry has a chance to stiffen. Dust the baking parchment-lined tin with flour. Form the dough into rectangular block, and place on the baking tray. Dust a rolling pin with flour and roll out the pastry until it is around 6mm thick and makes a rectangle of 30 x 28cm/12 x 11in. You’ll need to turn the pastry a few times to roll it to the right size, working fairly quickly, before the pastry has a chance to stiffen. Place half of the pork mixture lengthways down the middle of the pastry, leaving a 1.5cm/¾in boarder at each end. The pork should be roughly 25cm/10in long and 10cm/4in wide. Top with the floured eggs, standing on their ends and running next to each other all the way down the length of the pastry. Cover with the remaining pork mixture, making sure that all the eggs are completely enclosed, and press down lightly. Place half of the pork mixture lengthways down the middle of the pastry, leaving a 1.5cm/¾in boarder at each end. The pork should be roughly 25cm/10in long and 10cm/4in wide. Top with the floured eggs, standing on their ends and running next to each other all the way down the length of the pastry. Cover with the remaining pork mixture, making sure that all the eggs are completely enclosed, and press down lightly. Brush one of the long pastry edges lightly with beaten egg and bring both sides to in the middle to encase the filling. (You may need to use the baking parchment to help you lift the pasty.) Press the all edges very firmly together to seal and trim the top neatly with a sharp set of kitchen scissors, leaving 1cm/½in or so for the crest. Crimp the top edge into a wiggly line on top of the pie. Brush one of the long pastry edges lightly with beaten egg and bring both sides to in the middle to encase the filling. (You may need to use the baking parchment to help you lift the pasty.) Press the all edges very firmly together to seal and trim the top neatly with a sharp set of kitchen scissors, leaving 1cm/½in or so for the crest. Crimp the top edge into a wiggly line on top of the pie. Brush the pastry parcel evenly with beaten egg and bake for 15 minutes. Take out of the oven and brush with more beaten egg. The beaten egg will also help mend any cracks, if you have any. Return to the oven for a further 15 minutes or until the pie is golden-brown and the pastry and filling are completely cooked. Leave to cool. Brush the pastry parcel evenly with beaten egg and bake for 15 minutes. Take out of the oven and brush with more beaten egg. The beaten egg will also help mend any cracks, if you have any. Return to the oven for a further 15 minutes or until the pie is golden-brown and the pastry and filling are completely cooked. Leave to cool."
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} | 1f85bb85d10c836e85f7e60d9a6ff49f7627c567f40bb6b51d1e7c74ef402dba | Cyrus Todiwala's egg and game kofta curry recipe
Game nargisi kofta An average of 4.0 out of 5 stars from 5 ratings Bring something new to your curry repertoire with these egg and game koftas cooked in a sweet and spicy curry sauce. 6 free-range eggs 250g/9oz boned leg and breast of pheasant 250g/9oz boned leg and breast of partridge 250g/9oz boned leg and breast of grouse or mallard8cm/3in piece fresh root ginger8 garlic cloves2–3 slender green chillies8–10 coriander stalks with leaves 20–25 mint leaves1½ tsp salt1 tsp garam masala 6 free-range eggs 250g/9oz boned leg and breast of pheasant 250g/9oz boned leg and breast of partridge 250g/9oz boned leg and breast of grouse or mallard 8cm/3in piece fresh root ginger 8 garlic cloves 2–3 slender green chillies 8–10 coriander stalks with leaves 20–25 mint leaves 1½ tsp salt 1 tsp garam masala 2 tbsp cooking oil (not olive) 3 onions, finely chopped5cm/2in piece fresh root ginger, roughly chopped4–5 garlic cloves, roughly chopped3–4 dried red chillies, roughly chopped1 heaped tsp cumin seeds1 heaped tbsp coriander seeds½ tsp fennel seeds5cm/2in piece cinnamon, broken up½ tsp turmeric powder15–20 raw cashew nuts12–15 peeled almonds, or use 2 tbsp ground almonds250g/9oz plain yoghurt2–3 tomatoes, roughly chopped500ml/18fl oz chicken stock or water salt, to taste2 heaped tbsp chopped fresh coriander, to serve 2 tbsp cooking oil (not olive) 3 onions, finely chopped 5cm/2in piece fresh root ginger, roughly chopped 4–5 garlic cloves, roughly chopped 3–4 dried red chillies, roughly chopped 1 heaped tsp cumin seeds 1 heaped tbsp coriander seeds ½ tsp fennel seeds 5cm/2in piece cinnamon, broken up ½ tsp turmeric powder 15–20 raw cashew nuts 12–15 peeled almonds, or use 2 tbsp ground almonds 250g/9oz plain yoghurt 2–3 tomatoes, roughly chopped 500ml/18fl oz chicken stock or water salt, to taste 2 heaped tbsp chopped fresh coriander, to serve Method Bring a saucepan of water to the boil and cook the eggs for 6 minutes. Transfer to iced water. Once cool enough to handle peel off the shells. Put the remaining kofta ingredients in a food processor and blitz until you have a fine mince. (You may need to do this twice.) Set aside.To make the curry sauce, heat the oil in a casserole dish over a medium heat and fry the onions for 15 minutes, stirring occasionally, until they are a rich dark brown.Add the remaining sauce ingredients to a blender and blitz until smooth. Pour the sauce into the onions and bring to a simmer for 2–3 minutes, stirring continuously. Reduce the heat, cover with a lid and cook for 15 minutes, until the sauce has the consistency of double cream. Stir from time to time to prevent the bottom of the pan from catching.Meanwhile, divide the kofta mince into six equal portions and work each ball with your hands until soft and supple. Flatten the mince in your palm and place an egg in the middle. Enclose the mince around the egg to form a kofta, making sure no open edges are exposed. Repeat with the remaining kofta mix and eggs.Shallow fry the koftas in a large frying pan to seal the mince. Add the koftas to the sauce and simmer for a few minutes until cooked through. (No longer otherwise the eggs will be overcooked.) Sprinkle with the coriander and serve. Bring a saucepan of water to the boil and cook the eggs for 6 minutes. Transfer to iced water. Once cool enough to handle peel off the shells. Bring a saucepan of water to the boil and cook the eggs for 6 minutes. Transfer to iced water. Once cool enough to handle peel off the shells. Put the remaining kofta ingredients in a food processor and blitz until you have a fine mince. (You may need to do this twice.) Set aside. Put the remaining kofta ingredients in a food processor and blitz until you have a fine mince. (You may need to do this twice.) Set aside. To make the curry sauce, heat the oil in a casserole dish over a medium heat and fry the onions for 15 minutes, stirring occasionally, until they are a rich dark brown. To make the curry sauce, heat the oil in a casserole dish over a medium heat and fry the onions for 15 minutes, stirring occasionally, until they are a rich dark brown. Add the remaining sauce ingredients to a blender and blitz until smooth. Add the remaining sauce ingredients to a blender and blitz until smooth. Pour the sauce into the onions and bring to a simmer for 2–3 minutes, stirring continuously. Reduce the heat, cover with a lid and cook for 15 minutes, until the sauce has the consistency of double cream. Stir from time to time to prevent the bottom of the pan from catching. Pour the sauce into the onions and bring to a simmer for 2–3 minutes, stirring continuously. Reduce the heat, cover with a lid and cook for 15 minutes, until the sauce has the consistency of double cream. Stir from time to time to prevent the bottom of the pan from catching. Meanwhile, divide the kofta mince into six equal portions and work each ball with your hands until soft and supple. Flatten the mince in your palm and place an egg in the middle. Enclose the mince around the egg to form a kofta, making sure no open edges are exposed. Repeat with the remaining kofta mix and eggs. Meanwhile, divide the kofta mince into six equal portions and work each ball with your hands until soft and supple. Flatten the mince in your palm and place an egg in the middle. Enclose the mince around the egg to form a kofta, making sure no open edges are exposed. Repeat with the remaining kofta mix and eggs. Shallow fry the koftas in a large frying pan to seal the mince. Shallow fry the koftas in a large frying pan to seal the mince. Add the koftas to the sauce and simmer for a few minutes until cooked through. (No longer otherwise the eggs will be overcooked.) Sprinkle with the coriander and serve. Add the koftas to the sauce and simmer for a few minutes until cooked through. (No longer otherwise the eggs will be overcooked.) Sprinkle with the coriander and serve. Recipe tips You can serve the koftas on their own with green chutney or a raita or another rich Indian-style gravy or a coconut based curry. | {
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"content": "Game nargisi kofta An average of 4.0 out of 5 stars from 5 ratings Bring something new to your curry repertoire with these egg and game koftas cooked in a sweet and spicy curry sauce. 6 free-range eggs 250g/9oz boned leg and breast of pheasant 250g/9oz boned leg and breast of partridge 250g/9oz boned leg and breast of grouse or mallard8cm/3in piece fresh root ginger8 garlic cloves2–3 slender green chillies8–10 coriander stalks with leaves 20–25 mint leaves1½ tsp salt1 tsp garam masala 6 free-range eggs 250g/9oz boned leg and breast of pheasant 250g/9oz boned leg and breast of partridge 250g/9oz boned leg and breast of grouse or mallard 8cm/3in piece fresh root ginger 8 garlic cloves 2–3 slender green chillies 8–10 coriander stalks with leaves 20–25 mint leaves 1½ tsp salt 1 tsp garam masala 2 tbsp cooking oil (not olive) 3 onions, finely chopped5cm/2in piece fresh root ginger, roughly chopped4–5 garlic cloves, roughly chopped3–4 dried red chillies, roughly chopped1 heaped tsp cumin seeds1 heaped tbsp coriander seeds½ tsp fennel seeds5cm/2in piece cinnamon, broken up½ tsp turmeric powder15–20 raw cashew nuts12–15 peeled almonds, or use 2 tbsp ground almonds250g/9oz plain yoghurt2–3 tomatoes, roughly chopped500ml/18fl oz chicken stock or water salt, to taste2 heaped tbsp chopped fresh coriander, to serve 2 tbsp cooking oil (not olive) 3 onions, finely chopped 5cm/2in piece fresh root ginger, roughly chopped 4–5 garlic cloves, roughly chopped 3–4 dried red chillies, roughly chopped 1 heaped tsp cumin seeds 1 heaped tbsp coriander seeds ½ tsp fennel seeds 5cm/2in piece cinnamon, broken up ½ tsp turmeric powder 15–20 raw cashew nuts 12–15 peeled almonds, or use 2 tbsp ground almonds 250g/9oz plain yoghurt 2–3 tomatoes, roughly chopped 500ml/18fl oz chicken stock or water salt, to taste 2 heaped tbsp chopped fresh coriander, to serve Method Bring a saucepan of water to the boil and cook the eggs for 6 minutes. Transfer to iced water. Once cool enough to handle peel off the shells. Put the remaining kofta ingredients in a food processor and blitz until you have a fine mince. (You may need to do this twice.) Set aside.To make the curry sauce, heat the oil in a casserole dish over a medium heat and fry the onions for 15 minutes, stirring occasionally, until they are a rich dark brown.Add the remaining sauce ingredients to a blender and blitz until smooth. Pour the sauce into the onions and bring to a simmer for 2–3 minutes, stirring continuously. Reduce the heat, cover with a lid and cook for 15 minutes, until the sauce has the consistency of double cream. Stir from time to time to prevent the bottom of the pan from catching.Meanwhile, divide the kofta mince into six equal portions and work each ball with your hands until soft and supple. Flatten the mince in your palm and place an egg in the middle. Enclose the mince around the egg to form a kofta, making sure no open edges are exposed. Repeat with the remaining kofta mix and eggs.Shallow fry the koftas in a large frying pan to seal the mince. Add the koftas to the sauce and simmer for a few minutes until cooked through. (No longer otherwise the eggs will be overcooked.) Sprinkle with the coriander and serve. Bring a saucepan of water to the boil and cook the eggs for 6 minutes. Transfer to iced water. Once cool enough to handle peel off the shells. Bring a saucepan of water to the boil and cook the eggs for 6 minutes. Transfer to iced water. Once cool enough to handle peel off the shells. Put the remaining kofta ingredients in a food processor and blitz until you have a fine mince. (You may need to do this twice.) Set aside. Put the remaining kofta ingredients in a food processor and blitz until you have a fine mince. (You may need to do this twice.) Set aside. To make the curry sauce, heat the oil in a casserole dish over a medium heat and fry the onions for 15 minutes, stirring occasionally, until they are a rich dark brown. To make the curry sauce, heat the oil in a casserole dish over a medium heat and fry the onions for 15 minutes, stirring occasionally, until they are a rich dark brown. Add the remaining sauce ingredients to a blender and blitz until smooth. Add the remaining sauce ingredients to a blender and blitz until smooth. Pour the sauce into the onions and bring to a simmer for 2–3 minutes, stirring continuously. Reduce the heat, cover with a lid and cook for 15 minutes, until the sauce has the consistency of double cream. Stir from time to time to prevent the bottom of the pan from catching. Pour the sauce into the onions and bring to a simmer for 2–3 minutes, stirring continuously. Reduce the heat, cover with a lid and cook for 15 minutes, until the sauce has the consistency of double cream. Stir from time to time to prevent the bottom of the pan from catching. Meanwhile, divide the kofta mince into six equal portions and work each ball with your hands until soft and supple. Flatten the mince in your palm and place an egg in the middle. Enclose the mince around the egg to form a kofta, making sure no open edges are exposed. Repeat with the remaining kofta mix and eggs. Meanwhile, divide the kofta mince into six equal portions and work each ball with your hands until soft and supple. Flatten the mince in your palm and place an egg in the middle. Enclose the mince around the egg to form a kofta, making sure no open edges are exposed. Repeat with the remaining kofta mix and eggs. Shallow fry the koftas in a large frying pan to seal the mince. Shallow fry the koftas in a large frying pan to seal the mince. Add the koftas to the sauce and simmer for a few minutes until cooked through. (No longer otherwise the eggs will be overcooked.) Sprinkle with the coriander and serve. Add the koftas to the sauce and simmer for a few minutes until cooked through. (No longer otherwise the eggs will be overcooked.) Sprinkle with the coriander and serve. Recipe tips You can serve the koftas on their own with green chutney or a raita or another rich Indian-style gravy or a coconut based curry."
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} | 355497d14fbac11e9b8f0b73253927969325d05f9e684fd6cb469ad6d0080541 | Gammon and pease pudding recipe
An average of 4.6 out of 5 stars from 5 ratings Pease pudding complements the saltiness of gammon perfectly in this classic English dish. 300g/10oz dried yellow split peas50g/2oz butter1 onion, roughly chopped½ tsp dried thyme1 bay leaf1 tsp sea salt flakes½ tsp finely grated nutmeg1 free-range egg, beatenfreshly ground black pepper 300g/10oz dried yellow split peas 50g/2oz butter 1 onion, roughly chopped ½ tsp dried thyme 1 bay leaf 1 tsp sea salt flakes ½ tsp finely grated nutmeg 1 free-range egg, beaten freshly ground black pepper 1kg/2¼lb smoked or unsmoked gammon joint, tied1 medium onion, peeled4 cloves1 large carrot, roughly chopped2 celery sticks, roughly chopped2 bay leaves10 black peppercorns 1kg/2¼lb smoked or unsmoked gammon joint, tied 1 medium onion, peeled 4 cloves 1 large carrot, roughly chopped 2 celery sticks, roughly chopped 2 bay leaves 10 black peppercorns 25g/1oz butter25g/1oz plain flour300ml/10fl oz ham stock (from cooking the gammon)1 tsp English mustard1 tsp wholegrain mustard5 tbsp single cream 25g/1oz butter 25g/1oz plain flour 300ml/10fl oz ham stock (from cooking the gammon) 1 tsp English mustard 1 tsp wholegrain mustard 5 tbsp single cream Method Rinse the peas in a sieve under cold running water and drain. Put the peas in a bowl and cover with hot water. Leave to stand for 20 minutes. Heat 25g/1oz of the butter in a heavy-based frying pan and cook the onion, thyme and bay leaf very gently for 15 minutes, or until softened and only just beginning to colour. Stir regularly. Drain the peas and add to the pan. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat slightly and simmer for 30-40 minutes, or until the peas soften and start falling apart. The liquid should be well reduced by this time.Meanwhile, put the gammon in a large lidded saucepan and cover with cold water. Bring to the boil then discard the water (be careful as it will create a lot of steam). Cut the onion in half and stud each piece with cloves. Take the peas off the heat, remove the bay leaf and blend with a hand blender until a thick purée. Beat in the remaining butter nutmeg and the egg. Season with salt and freshly ground black pepper. Spoon the pea mixture into the centre of a piece of muslin. Tie the ends tightly with kitchen string just above the peas, allowing a little room for expansion.Tuck the pease pudding and onion into the pan beside the gammon. Add the carrot, celery, bay leaves and peppercorns. Fill the pan with enough cold water to cover the gammon and return to the hob. Bring to a simmer, cover loosely with a lid and cook for 1-1¼ hours. Remove the gammon and place on a board. Cover with foil and a couple of tea towels. Leave to stand for 10 minutes before carving. Ladle 300ml/10fl oz of the gammon stock into a heatproof jug. For the mustard sauce, melt the butter in a heavy-based saucepan over a medium heat. Stir in the flour and cook for a few seconds before slowly adding the reserved stock, stirring well between each addition. Bring the sauce to a simmer, stir in the mustard and then the cream. Season, to taste, with salt and freshly ground black pepper.Carve the gammon into thick slices. Unwrap the pease pudding and transfer to a warmed serving bowl. Serve a spoonful of pease pudding with a slice of gammon and drizzle over the sauce. Rinse the peas in a sieve under cold running water and drain. Put the peas in a bowl and cover with hot water. Leave to stand for 20 minutes. Rinse the peas in a sieve under cold running water and drain. Put the peas in a bowl and cover with hot water. Leave to stand for 20 minutes. Heat 25g/1oz of the butter in a heavy-based frying pan and cook the onion, thyme and bay leaf very gently for 15 minutes, or until softened and only just beginning to colour. Stir regularly. Heat 25g/1oz of the butter in a heavy-based frying pan and cook the onion, thyme and bay leaf very gently for 15 minutes, or until softened and only just beginning to colour. Stir regularly. Drain the peas and add to the pan. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat slightly and simmer for 30-40 minutes, or until the peas soften and start falling apart. The liquid should be well reduced by this time. Drain the peas and add to the pan. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat slightly and simmer for 30-40 minutes, or until the peas soften and start falling apart. The liquid should be well reduced by this time. Meanwhile, put the gammon in a large lidded saucepan and cover with cold water. Bring to the boil then discard the water (be careful as it will create a lot of steam). Cut the onion in half and stud each piece with cloves. Meanwhile, put the gammon in a large lidded saucepan and cover with cold water. Bring to the boil then discard the water (be careful as it will create a lot of steam). Cut the onion in half and stud each piece with cloves. Take the peas off the heat, remove the bay leaf and blend with a hand blender until a thick purée. Beat in the remaining butter nutmeg and the egg. Season with salt and freshly ground black pepper. Take the peas off the heat, remove the bay leaf and blend with a hand blender until a thick purée. Beat in the remaining butter nutmeg and the egg. Season with salt and freshly ground black pepper. Spoon the pea mixture into the centre of a piece of muslin. Tie the ends tightly with kitchen string just above the peas, allowing a little room for expansion. Spoon the pea mixture into the centre of a piece of muslin. Tie the ends tightly with kitchen string just above the peas, allowing a little room for expansion. Tuck the pease pudding and onion into the pan beside the gammon. Add the carrot, celery, bay leaves and peppercorns. Fill the pan with enough cold water to cover the gammon and return to the hob. Bring to a simmer, cover loosely with a lid and cook for 1-1¼ hours. Tuck the pease pudding and onion into the pan beside the gammon. Add the carrot, celery, bay leaves and peppercorns. Fill the pan with enough cold water to cover the gammon and return to the hob. Bring to a simmer, cover loosely with a lid and cook for 1-1¼ hours. Remove the gammon and place on a board. Cover with foil and a couple of tea towels. Leave to stand for 10 minutes before carving. Ladle 300ml/10fl oz of the gammon stock into a heatproof jug. Remove the gammon and place on a board. Cover with foil and a couple of tea towels. Leave to stand for 10 minutes before carving. Ladle 300ml/10fl oz of the gammon stock into a heatproof jug. For the mustard sauce, melt the butter in a heavy-based saucepan over a medium heat. Stir in the flour and cook for a few seconds before slowly adding the reserved stock, stirring well between each addition. Bring the sauce to a simmer, stir in the mustard and then the cream. Season, to taste, with salt and freshly ground black pepper. For the mustard sauce, melt the butter in a heavy-based saucepan over a medium heat. Stir in the flour and cook for a few seconds before slowly adding the reserved stock, stirring well between each addition. Bring the sauce to a simmer, stir in the mustard and then the cream. Season, to taste, with salt and freshly ground black pepper. Carve the gammon into thick slices. Unwrap the pease pudding and transfer to a warmed serving bowl. Serve a spoonful of pease pudding with a slice of gammon and drizzle over the sauce. Carve the gammon into thick slices. Unwrap the pease pudding and transfer to a warmed serving bowl. Serve a spoonful of pease pudding with a slice of gammon and drizzle over the sauce. | {
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"title": "Gammon and pease pudding recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings Pease pudding complements the saltiness of gammon perfectly in this classic English dish. 300g/10oz dried yellow split peas50g/2oz butter1 onion, roughly chopped½ tsp dried thyme1 bay leaf1 tsp sea salt flakes½ tsp finely grated nutmeg1 free-range egg, beatenfreshly ground black pepper 300g/10oz dried yellow split peas 50g/2oz butter 1 onion, roughly chopped ½ tsp dried thyme 1 bay leaf 1 tsp sea salt flakes ½ tsp finely grated nutmeg 1 free-range egg, beaten freshly ground black pepper 1kg/2¼lb smoked or unsmoked gammon joint, tied1 medium onion, peeled4 cloves1 large carrot, roughly chopped2 celery sticks, roughly chopped2 bay leaves10 black peppercorns 1kg/2¼lb smoked or unsmoked gammon joint, tied 1 medium onion, peeled 4 cloves 1 large carrot, roughly chopped 2 celery sticks, roughly chopped 2 bay leaves 10 black peppercorns 25g/1oz butter25g/1oz plain flour300ml/10fl oz ham stock (from cooking the gammon)1 tsp English mustard1 tsp wholegrain mustard5 tbsp single cream 25g/1oz butter 25g/1oz plain flour 300ml/10fl oz ham stock (from cooking the gammon) 1 tsp English mustard 1 tsp wholegrain mustard 5 tbsp single cream Method Rinse the peas in a sieve under cold running water and drain. Put the peas in a bowl and cover with hot water. Leave to stand for 20 minutes. Heat 25g/1oz of the butter in a heavy-based frying pan and cook the onion, thyme and bay leaf very gently for 15 minutes, or until softened and only just beginning to colour. Stir regularly. Drain the peas and add to the pan. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat slightly and simmer for 30-40 minutes, or until the peas soften and start falling apart. The liquid should be well reduced by this time.Meanwhile, put the gammon in a large lidded saucepan and cover with cold water. Bring to the boil then discard the water (be careful as it will create a lot of steam). Cut the onion in half and stud each piece with cloves. Take the peas off the heat, remove the bay leaf and blend with a hand blender until a thick purée. Beat in the remaining butter nutmeg and the egg. Season with salt and freshly ground black pepper. Spoon the pea mixture into the centre of a piece of muslin. Tie the ends tightly with kitchen string just above the peas, allowing a little room for expansion.Tuck the pease pudding and onion into the pan beside the gammon. Add the carrot, celery, bay leaves and peppercorns. Fill the pan with enough cold water to cover the gammon and return to the hob. Bring to a simmer, cover loosely with a lid and cook for 1-1¼ hours. Remove the gammon and place on a board. Cover with foil and a couple of tea towels. Leave to stand for 10 minutes before carving. Ladle 300ml/10fl oz of the gammon stock into a heatproof jug. For the mustard sauce, melt the butter in a heavy-based saucepan over a medium heat. Stir in the flour and cook for a few seconds before slowly adding the reserved stock, stirring well between each addition. Bring the sauce to a simmer, stir in the mustard and then the cream. Season, to taste, with salt and freshly ground black pepper.Carve the gammon into thick slices. Unwrap the pease pudding and transfer to a warmed serving bowl. Serve a spoonful of pease pudding with a slice of gammon and drizzle over the sauce. Rinse the peas in a sieve under cold running water and drain. Put the peas in a bowl and cover with hot water. Leave to stand for 20 minutes. Rinse the peas in a sieve under cold running water and drain. Put the peas in a bowl and cover with hot water. Leave to stand for 20 minutes. Heat 25g/1oz of the butter in a heavy-based frying pan and cook the onion, thyme and bay leaf very gently for 15 minutes, or until softened and only just beginning to colour. Stir regularly. Heat 25g/1oz of the butter in a heavy-based frying pan and cook the onion, thyme and bay leaf very gently for 15 minutes, or until softened and only just beginning to colour. Stir regularly. Drain the peas and add to the pan. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat slightly and simmer for 30-40 minutes, or until the peas soften and start falling apart. The liquid should be well reduced by this time. Drain the peas and add to the pan. Pour over 1 litre/1¾ pints water and bring to the boil. Reduce the heat slightly and simmer for 30-40 minutes, or until the peas soften and start falling apart. The liquid should be well reduced by this time. Meanwhile, put the gammon in a large lidded saucepan and cover with cold water. Bring to the boil then discard the water (be careful as it will create a lot of steam). Cut the onion in half and stud each piece with cloves. Meanwhile, put the gammon in a large lidded saucepan and cover with cold water. Bring to the boil then discard the water (be careful as it will create a lot of steam). Cut the onion in half and stud each piece with cloves. Take the peas off the heat, remove the bay leaf and blend with a hand blender until a thick purée. Beat in the remaining butter nutmeg and the egg. Season with salt and freshly ground black pepper. Take the peas off the heat, remove the bay leaf and blend with a hand blender until a thick purée. Beat in the remaining butter nutmeg and the egg. Season with salt and freshly ground black pepper. Spoon the pea mixture into the centre of a piece of muslin. Tie the ends tightly with kitchen string just above the peas, allowing a little room for expansion. Spoon the pea mixture into the centre of a piece of muslin. Tie the ends tightly with kitchen string just above the peas, allowing a little room for expansion. Tuck the pease pudding and onion into the pan beside the gammon. Add the carrot, celery, bay leaves and peppercorns. Fill the pan with enough cold water to cover the gammon and return to the hob. Bring to a simmer, cover loosely with a lid and cook for 1-1¼ hours. Tuck the pease pudding and onion into the pan beside the gammon. Add the carrot, celery, bay leaves and peppercorns. Fill the pan with enough cold water to cover the gammon and return to the hob. Bring to a simmer, cover loosely with a lid and cook for 1-1¼ hours. Remove the gammon and place on a board. Cover with foil and a couple of tea towels. Leave to stand for 10 minutes before carving. Ladle 300ml/10fl oz of the gammon stock into a heatproof jug. Remove the gammon and place on a board. Cover with foil and a couple of tea towels. Leave to stand for 10 minutes before carving. Ladle 300ml/10fl oz of the gammon stock into a heatproof jug. For the mustard sauce, melt the butter in a heavy-based saucepan over a medium heat. Stir in the flour and cook for a few seconds before slowly adding the reserved stock, stirring well between each addition. Bring the sauce to a simmer, stir in the mustard and then the cream. Season, to taste, with salt and freshly ground black pepper. For the mustard sauce, melt the butter in a heavy-based saucepan over a medium heat. Stir in the flour and cook for a few seconds before slowly adding the reserved stock, stirring well between each addition. Bring the sauce to a simmer, stir in the mustard and then the cream. Season, to taste, with salt and freshly ground black pepper. Carve the gammon into thick slices. Unwrap the pease pudding and transfer to a warmed serving bowl. Serve a spoonful of pease pudding with a slice of gammon and drizzle over the sauce. Carve the gammon into thick slices. Unwrap the pease pudding and transfer to a warmed serving bowl. Serve a spoonful of pease pudding with a slice of gammon and drizzle over the sauce."
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} | ca601f1ffdbf0ac04304da106746059d350b4e1d4bba8a5eeabb29452dfa5280 | Game terrine recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gameterrine_14230_16x9.jpg Use whatever game you can get for this tasty terrine recipe. It requires a little work, but the results are well worth the effort. selection of lean game meat, about 1kg/2¼lb in all, which could include:breasts of pheasant (hung about 5 days)breasts of pigeonbreasts of duck or other wild fowlsaddle and hindquarters of 1 rabbit, bonedsaddle and hindquarters of hare, bonedlean strips of venison (from the leg or fillet)oil or fat, for frying selection of lean game meat, about 1kg/2¼lb in all, which could include: breasts of pheasant (hung about 5 days) breasts of pigeon breasts of duck or other wild fowl saddle and hindquarters of 1 rabbit, boned saddle and hindquarters of hare, boned lean strips of venison (from the leg or fillet) oil or fat, for frying 500g/1lb2oz sausage meatlivers from all the game, finely chopped2 handfuls fresh white breadcrumbs1 egg3 tbsp parsley, finely chopped few sprigs of thyme, leaves removed and chopped5-6 juniper berries, crushed in pestle and mortar2 cloves garlic, finely chopped splash of brandysplash of red winesalt and pepper 500g/1lb2oz sausage meat livers from all the game, finely chopped 2 handfuls fresh white breadcrumbs 1 egg 3 tbsp parsley, finely chopped few sprigs of thyme, leaves removed and chopped 5-6 juniper berries, crushed in pestle and mortar 2 cloves garlic, finely chopped splash of brandy splash of red wine salt and pepper 300g/10½oz streaky bacon, flattened with the back of a knife 300g/10½oz streaky bacon, flattened with the back of a knife Method In a large mixing bowl combine the sausage meat and the chopped livers from the game.Next add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then the wine and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands.Cut the game meat into roughly same-size strips, about 2 fingers thick.In a heavy-based frying pan heat the fat or oil and fry the game pieces for 2 minutes until nicely browned.Line a loaf tin or ceramic terrine dish with the stretched rashers of streaky bacon. Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat. (If you like, you can put the same kind of meat in each layer, ie a layer of rabbit, a layer of pigeon and then a layer of pheasant). However many layers you make (I usually go for three) be sure to finish with a layer of the forcemeat. Fold the exposed strips of bacon over the top of the terrine and cover well with kitchen foil. If your terrine dish has a lid on it so much the better. Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160C/325F/Gas 3 for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready.For the best possible texture and easy slicing, your terrine should be pressed as it cools. Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a brick or two. (Another similar size dish or loaf tin with a brick inside often does the trick, but wrap it in cling film if you're using a tin.) Leave the terrine until completely cold for several hours or overnight. To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of good fruit chutney. Serve with hot toast. In a large mixing bowl combine the sausage meat and the chopped livers from the game. In a large mixing bowl combine the sausage meat and the chopped livers from the game. Next add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then the wine and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands. Next add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then the wine and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands. Cut the game meat into roughly same-size strips, about 2 fingers thick. Cut the game meat into roughly same-size strips, about 2 fingers thick. In a heavy-based frying pan heat the fat or oil and fry the game pieces for 2 minutes until nicely browned. In a heavy-based frying pan heat the fat or oil and fry the game pieces for 2 minutes until nicely browned. Line a loaf tin or ceramic terrine dish with the stretched rashers of streaky bacon. Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat. (If you like, you can put the same kind of meat in each layer, ie a layer of rabbit, a layer of pigeon and then a layer of pheasant). However many layers you make (I usually go for three) be sure to finish with a layer of the forcemeat. Line a loaf tin or ceramic terrine dish with the stretched rashers of streaky bacon. Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat. (If you like, you can put the same kind of meat in each layer, ie a layer of rabbit, a layer of pigeon and then a layer of pheasant). However many layers you make (I usually go for three) be sure to finish with a layer of the forcemeat. Fold the exposed strips of bacon over the top of the terrine and cover well with kitchen foil. If your terrine dish has a lid on it so much the better. Fold the exposed strips of bacon over the top of the terrine and cover well with kitchen foil. If your terrine dish has a lid on it so much the better. Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160C/325F/Gas 3 for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready. Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160C/325F/Gas 3 for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready. For the best possible texture and easy slicing, your terrine should be pressed as it cools. Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a brick or two. (Another similar size dish or loaf tin with a brick inside often does the trick, but wrap it in cling film if you're using a tin.) Leave the terrine until completely cold for several hours or overnight. For the best possible texture and easy slicing, your terrine should be pressed as it cools. Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a brick or two. (Another similar size dish or loaf tin with a brick inside often does the trick, but wrap it in cling film if you're using a tin.) Leave the terrine until completely cold for several hours or overnight. To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of good fruit chutney. Serve with hot toast. To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of good fruit chutney. Serve with hot toast. | {
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"title": "Game terrine recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gameterrine_14230_16x9.jpg Use whatever game you can get for this tasty terrine recipe. It requires a little work, but the results are well worth the effort. selection of lean game meat, about 1kg/2¼lb in all, which could include:breasts of pheasant (hung about 5 days)breasts of pigeonbreasts of duck or other wild fowlsaddle and hindquarters of 1 rabbit, bonedsaddle and hindquarters of hare, bonedlean strips of venison (from the leg or fillet)oil or fat, for frying selection of lean game meat, about 1kg/2¼lb in all, which could include: breasts of pheasant (hung about 5 days) breasts of pigeon breasts of duck or other wild fowl saddle and hindquarters of 1 rabbit, boned saddle and hindquarters of hare, boned lean strips of venison (from the leg or fillet) oil or fat, for frying 500g/1lb2oz sausage meatlivers from all the game, finely chopped2 handfuls fresh white breadcrumbs1 egg3 tbsp parsley, finely chopped few sprigs of thyme, leaves removed and chopped5-6 juniper berries, crushed in pestle and mortar2 cloves garlic, finely chopped splash of brandysplash of red winesalt and pepper 500g/1lb2oz sausage meat livers from all the game, finely chopped 2 handfuls fresh white breadcrumbs 1 egg 3 tbsp parsley, finely chopped few sprigs of thyme, leaves removed and chopped 5-6 juniper berries, crushed in pestle and mortar 2 cloves garlic, finely chopped splash of brandy splash of red wine salt and pepper 300g/10½oz streaky bacon, flattened with the back of a knife 300g/10½oz streaky bacon, flattened with the back of a knife Method In a large mixing bowl combine the sausage meat and the chopped livers from the game.Next add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then the wine and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands.Cut the game meat into roughly same-size strips, about 2 fingers thick.In a heavy-based frying pan heat the fat or oil and fry the game pieces for 2 minutes until nicely browned.Line a loaf tin or ceramic terrine dish with the stretched rashers of streaky bacon. Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat. (If you like, you can put the same kind of meat in each layer, ie a layer of rabbit, a layer of pigeon and then a layer of pheasant). However many layers you make (I usually go for three) be sure to finish with a layer of the forcemeat. Fold the exposed strips of bacon over the top of the terrine and cover well with kitchen foil. If your terrine dish has a lid on it so much the better. Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160C/325F/Gas 3 for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready.For the best possible texture and easy slicing, your terrine should be pressed as it cools. Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a brick or two. (Another similar size dish or loaf tin with a brick inside often does the trick, but wrap it in cling film if you're using a tin.) Leave the terrine until completely cold for several hours or overnight. To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of good fruit chutney. Serve with hot toast. In a large mixing bowl combine the sausage meat and the chopped livers from the game. In a large mixing bowl combine the sausage meat and the chopped livers from the game. Next add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then the wine and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands. Next add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then the wine and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands. Cut the game meat into roughly same-size strips, about 2 fingers thick. Cut the game meat into roughly same-size strips, about 2 fingers thick. In a heavy-based frying pan heat the fat or oil and fry the game pieces for 2 minutes until nicely browned. In a heavy-based frying pan heat the fat or oil and fry the game pieces for 2 minutes until nicely browned. Line a loaf tin or ceramic terrine dish with the stretched rashers of streaky bacon. Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat. (If you like, you can put the same kind of meat in each layer, ie a layer of rabbit, a layer of pigeon and then a layer of pheasant). However many layers you make (I usually go for three) be sure to finish with a layer of the forcemeat. Line a loaf tin or ceramic terrine dish with the stretched rashers of streaky bacon. Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat. (If you like, you can put the same kind of meat in each layer, ie a layer of rabbit, a layer of pigeon and then a layer of pheasant). However many layers you make (I usually go for three) be sure to finish with a layer of the forcemeat. Fold the exposed strips of bacon over the top of the terrine and cover well with kitchen foil. If your terrine dish has a lid on it so much the better. Fold the exposed strips of bacon over the top of the terrine and cover well with kitchen foil. If your terrine dish has a lid on it so much the better. Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160C/325F/Gas 3 for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready. Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160C/325F/Gas 3 for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready. For the best possible texture and easy slicing, your terrine should be pressed as it cools. Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a brick or two. (Another similar size dish or loaf tin with a brick inside often does the trick, but wrap it in cling film if you're using a tin.) Leave the terrine until completely cold for several hours or overnight. For the best possible texture and easy slicing, your terrine should be pressed as it cools. Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a brick or two. (Another similar size dish or loaf tin with a brick inside often does the trick, but wrap it in cling film if you're using a tin.) Leave the terrine until completely cold for several hours or overnight. To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of good fruit chutney. Serve with hot toast. To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of good fruit chutney. Serve with hot toast."
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} | 47565e984536f3af291d1d19b2b92e8fe3400847943bdd9be2f766a8335cec2f | Galouti kebabs with sheermal breads recipe
For the sheermal breads, gently heat the milk in a saucepan until warm. Add the sugar and stir until dissolved. Add the saffron and remove from the heat. Once the milk has cooled, stir in the salt. Reserve a tablespoon of the milk mixture for glazing later. Place the flour in a large mixing bowl. Stir in the green cardamom seeds, melon seeds and milk mixture until combined. Knead into a soft dough. Cover with a moist cloth and set aside for at least 15 minutes. Remove the cloth and knead the dough again. Incorporate the melted ghee into the dough, little by little, using your fingers. Store in a cool place for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and grease two baking trays with ghee.Divide the dough equally into balls weighing about 60g/2¼oz. Cover and set aside for another 10 minutes. Roll out the balls into 13cm/5in circles and prick all over with a fork. Place on the baking trays and bake for 8 minutes. Remove, brush with the remaining milk mixture and bake again for 5 minutes, or until golden. Keep the breads warm in a very low temperature oven until ready to serve. For the spice mix, lightly dry fry the cumin seeds until fragrant. Set aside half a teaspoon, then grind the remaining seeds in a pestle and mortar. Reserve the ground seeds for the raita. Grind the toasted cumin and all of the remaining ingredients to a fine powder in a pestle and mortar. For the kebabs, fry the cashews in a little ghee and then pulse until smooth in a mini food processor or pestle and mortar, adding a little water if necessary.Heat a tablespoon of ghee in a small frying pan and when very hot, add the cloves. Once they have started to smoke (about 30 seconds) remove the pan from the heat and set aside to cool.Put the mince in a mixing bowl and stir in the spice mix, dried onions, cashew paste, ginger, garlic, chilli powder, saffron, salt and pineapple juice (or grated green papaya). Add the clove-infused oil, discard the cloves, and mix again. Refrigerate for 10 minutes.Add a tablespoon of ghee and the rosewater to the mince and mix together thoroughly. Return the mixture to the fridge for 30 minutes.Heat the banana-leaf strips in a hot heavy-based frying pan, or in the microwave for 30 seconds, until they are soft and pliable. Shape the mince mixture into 12 equal patties and wrap each patty in a strip of banana leaf. Heat the remaining ghee in a frying pan or griddle and cook the wrapped patties over a medium-high heat for 2 minutes on each side, or until the lamb is cooked through. Alternatively, grill over a hot barbecue for 2–3 minutes on each side, or until cooked through. Set aside to drain on kitchen paper. To make the pomegranate raita, reserve a few pomegranate seeds to garnish. In a mixing bowl, combine the rest of the pomegranate seeds with all of the other ingredients (except the coriander leaves) and mix well. Transfer the raita to a serving bowl, garnish with the coriander and reserved pomegranate seeds and chill until ready to serve.Brush the warm breads with the ghee and serve with the kebabs and the pomegranate raita. You can also serve with Vivek's green coriander chutney. For the sheermal breads, gently heat the milk in a saucepan until warm. Add the sugar and stir until dissolved. Add the saffron and remove from the heat. Once the milk has cooled, stir in the salt. Reserve a tablespoon of the milk mixture for glazing later. For the sheermal breads, gently heat the milk in a saucepan until warm. Add the sugar and stir until dissolved. Add the saffron and remove from the heat. Once the milk has cooled, stir in the salt. Reserve a tablespoon of the milk mixture for glazing later. Place the flour in a large mixing bowl. Stir in the green cardamom seeds, melon seeds and milk mixture until combined. Knead into a soft dough. Cover with a moist cloth and set aside for at least 15 minutes. Remove the cloth and knead the dough again. Incorporate the melted ghee into the dough, little by little, using your fingers. Store in a cool place for 15 minutes. Place the flour in a large mixing bowl. Stir in the green cardamom seeds, melon seeds and milk mixture until combined. Knead into a soft dough. Cover with a moist cloth and set aside for at least 15 minutes. Remove the cloth and knead the dough again. Incorporate the melted ghee into the dough, little by little, using your fingers. Store in a cool place for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and grease two baking trays with ghee. Preheat the oven to 200C/180C Fan/Gas 6 and grease two baking trays with ghee. Divide the dough equally into balls weighing about 60g/2¼oz. Cover and set aside for another 10 minutes. Roll out the balls into 13cm/5in circles and prick all over with a fork. Place on the baking trays and bake for 8 minutes. Remove, brush with the remaining milk mixture and bake again for 5 minutes, or until golden. Keep the breads warm in a very low temperature oven until ready to serve. Divide the dough equally into balls weighing about 60g/2¼oz. Cover and set aside for another 10 minutes. Roll out the balls into 13cm/5in circles and prick all over with a fork. Place on the baking trays and bake for 8 minutes. Remove, brush with the remaining milk mixture and bake again for 5 minutes, or until golden. Keep the breads warm in a very low temperature oven until ready to serve. For the spice mix, lightly dry fry the cumin seeds until fragrant. Set aside half a teaspoon, then grind the remaining seeds in a pestle and mortar. Reserve the ground seeds for the raita. For the spice mix, lightly dry fry the cumin seeds until fragrant. Set aside half a teaspoon, then grind the remaining seeds in a pestle and mortar. Reserve the ground seeds for the raita. Grind the toasted cumin and all of the remaining ingredients to a fine powder in a pestle and mortar. Grind the toasted cumin and all of the remaining ingredients to a fine powder in a pestle and mortar. For the kebabs, fry the cashews in a little ghee and then pulse until smooth in a mini food processor or pestle and mortar, adding a little water if necessary. For the kebabs, fry the cashews in a little ghee and then pulse until smooth in a mini food processor or pestle and mortar, adding a little water if necessary. Heat a tablespoon of ghee in a small frying pan and when very hot, add the cloves. Once they have started to smoke (about 30 seconds) remove the pan from the heat and set aside to cool. Heat a tablespoon of ghee in a small frying pan and when very hot, add the cloves. Once they have started to smoke (about 30 seconds) remove the pan from the heat and set aside to cool. Put the mince in a mixing bowl and stir in the spice mix, dried onions, cashew paste, ginger, garlic, chilli powder, saffron, salt and pineapple juice (or grated green papaya). Add the clove-infused oil, discard the cloves, and mix again. Refrigerate for 10 minutes. Put the mince in a mixing bowl and stir in the spice mix, dried onions, cashew paste, ginger, garlic, chilli powder, saffron, salt and pineapple juice (or grated green papaya). Add the clove-infused oil, discard the cloves, and mix again. Refrigerate for 10 minutes. Add a tablespoon of ghee and the rosewater to the mince and mix together thoroughly. Return the mixture to the fridge for 30 minutes. Add a tablespoon of ghee and the rosewater to the mince and mix together thoroughly. Return the mixture to the fridge for 30 minutes. Heat the banana-leaf strips in a hot heavy-based frying pan, or in the microwave for 30 seconds, until they are soft and pliable. Shape the mince mixture into 12 equal patties and wrap each patty in a strip of banana leaf. Heat the remaining ghee in a frying pan or griddle and cook the wrapped patties over a medium-high heat for 2 minutes on each side, or until the lamb is cooked through. Alternatively, grill over a hot barbecue for 2–3 minutes on each side, or until cooked through. Set aside to drain on kitchen paper. Heat the banana-leaf strips in a hot heavy-based frying pan, or in the microwave for 30 seconds, until they are soft and pliable. Shape the mince mixture into 12 equal patties and wrap each patty in a strip of banana leaf. Heat the remaining ghee in a frying pan or griddle and cook the wrapped patties over a medium-high heat for 2 minutes on each side, or until the lamb is cooked through. Alternatively, grill over a hot barbecue for 2–3 minutes on each side, or until cooked through. Set aside to drain on kitchen paper. To make the pomegranate raita, reserve a few pomegranate seeds to garnish. In a mixing bowl, combine the rest of the pomegranate seeds with all of the other ingredients (except the coriander leaves) and mix well. Transfer the raita to a serving bowl, garnish with the coriander and reserved pomegranate seeds and chill until ready to serve. To make the pomegranate raita, reserve a few pomegranate seeds to garnish. In a mixing bowl, combine the rest of the pomegranate seeds with all of the other ingredients (except the coriander leaves) and mix well. Transfer the raita to a serving bowl, garnish with the coriander and reserved pomegranate seeds and chill until ready to serve. Brush the warm breads with the ghee and serve with the kebabs and the pomegranate raita. You can also serve with Vivek's green coriander chutney. Brush the warm breads with the ghee and serve with the kebabs and the pomegranate raita. You can also serve with Vivek's green coriander chutney. | {
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"title": "Galouti kebabs with sheermal breads recipe",
"content": "For the sheermal breads, gently heat the milk in a saucepan until warm. Add the sugar and stir until dissolved. Add the saffron and remove from the heat. Once the milk has cooled, stir in the salt. Reserve a tablespoon of the milk mixture for glazing later. Place the flour in a large mixing bowl. Stir in the green cardamom seeds, melon seeds and milk mixture until combined. Knead into a soft dough. Cover with a moist cloth and set aside for at least 15 minutes. Remove the cloth and knead the dough again. Incorporate the melted ghee into the dough, little by little, using your fingers. Store in a cool place for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and grease two baking trays with ghee.Divide the dough equally into balls weighing about 60g/2¼oz. Cover and set aside for another 10 minutes. Roll out the balls into 13cm/5in circles and prick all over with a fork. Place on the baking trays and bake for 8 minutes. Remove, brush with the remaining milk mixture and bake again for 5 minutes, or until golden. Keep the breads warm in a very low temperature oven until ready to serve. For the spice mix, lightly dry fry the cumin seeds until fragrant. Set aside half a teaspoon, then grind the remaining seeds in a pestle and mortar. Reserve the ground seeds for the raita. Grind the toasted cumin and all of the remaining ingredients to a fine powder in a pestle and mortar. For the kebabs, fry the cashews in a little ghee and then pulse until smooth in a mini food processor or pestle and mortar, adding a little water if necessary.Heat a tablespoon of ghee in a small frying pan and when very hot, add the cloves. Once they have started to smoke (about 30 seconds) remove the pan from the heat and set aside to cool.Put the mince in a mixing bowl and stir in the spice mix, dried onions, cashew paste, ginger, garlic, chilli powder, saffron, salt and pineapple juice (or grated green papaya). Add the clove-infused oil, discard the cloves, and mix again. Refrigerate for 10 minutes.Add a tablespoon of ghee and the rosewater to the mince and mix together thoroughly. Return the mixture to the fridge for 30 minutes.Heat the banana-leaf strips in a hot heavy-based frying pan, or in the microwave for 30 seconds, until they are soft and pliable. Shape the mince mixture into 12 equal patties and wrap each patty in a strip of banana leaf. Heat the remaining ghee in a frying pan or griddle and cook the wrapped patties over a medium-high heat for 2 minutes on each side, or until the lamb is cooked through. Alternatively, grill over a hot barbecue for 2–3 minutes on each side, or until cooked through. Set aside to drain on kitchen paper. To make the pomegranate raita, reserve a few pomegranate seeds to garnish. In a mixing bowl, combine the rest of the pomegranate seeds with all of the other ingredients (except the coriander leaves) and mix well. Transfer the raita to a serving bowl, garnish with the coriander and reserved pomegranate seeds and chill until ready to serve.Brush the warm breads with the ghee and serve with the kebabs and the pomegranate raita. You can also serve with Vivek's green coriander chutney. For the sheermal breads, gently heat the milk in a saucepan until warm. Add the sugar and stir until dissolved. Add the saffron and remove from the heat. Once the milk has cooled, stir in the salt. Reserve a tablespoon of the milk mixture for glazing later. For the sheermal breads, gently heat the milk in a saucepan until warm. Add the sugar and stir until dissolved. Add the saffron and remove from the heat. Once the milk has cooled, stir in the salt. Reserve a tablespoon of the milk mixture for glazing later. Place the flour in a large mixing bowl. Stir in the green cardamom seeds, melon seeds and milk mixture until combined. Knead into a soft dough. Cover with a moist cloth and set aside for at least 15 minutes. Remove the cloth and knead the dough again. Incorporate the melted ghee into the dough, little by little, using your fingers. Store in a cool place for 15 minutes. Place the flour in a large mixing bowl. Stir in the green cardamom seeds, melon seeds and milk mixture until combined. Knead into a soft dough. Cover with a moist cloth and set aside for at least 15 minutes. Remove the cloth and knead the dough again. Incorporate the melted ghee into the dough, little by little, using your fingers. Store in a cool place for 15 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and grease two baking trays with ghee. Preheat the oven to 200C/180C Fan/Gas 6 and grease two baking trays with ghee. Divide the dough equally into balls weighing about 60g/2¼oz. Cover and set aside for another 10 minutes. Roll out the balls into 13cm/5in circles and prick all over with a fork. Place on the baking trays and bake for 8 minutes. Remove, brush with the remaining milk mixture and bake again for 5 minutes, or until golden. Keep the breads warm in a very low temperature oven until ready to serve. Divide the dough equally into balls weighing about 60g/2¼oz. Cover and set aside for another 10 minutes. Roll out the balls into 13cm/5in circles and prick all over with a fork. Place on the baking trays and bake for 8 minutes. Remove, brush with the remaining milk mixture and bake again for 5 minutes, or until golden. Keep the breads warm in a very low temperature oven until ready to serve. For the spice mix, lightly dry fry the cumin seeds until fragrant. Set aside half a teaspoon, then grind the remaining seeds in a pestle and mortar. Reserve the ground seeds for the raita. For the spice mix, lightly dry fry the cumin seeds until fragrant. Set aside half a teaspoon, then grind the remaining seeds in a pestle and mortar. Reserve the ground seeds for the raita. Grind the toasted cumin and all of the remaining ingredients to a fine powder in a pestle and mortar. Grind the toasted cumin and all of the remaining ingredients to a fine powder in a pestle and mortar. For the kebabs, fry the cashews in a little ghee and then pulse until smooth in a mini food processor or pestle and mortar, adding a little water if necessary. For the kebabs, fry the cashews in a little ghee and then pulse until smooth in a mini food processor or pestle and mortar, adding a little water if necessary. Heat a tablespoon of ghee in a small frying pan and when very hot, add the cloves. Once they have started to smoke (about 30 seconds) remove the pan from the heat and set aside to cool. Heat a tablespoon of ghee in a small frying pan and when very hot, add the cloves. Once they have started to smoke (about 30 seconds) remove the pan from the heat and set aside to cool. Put the mince in a mixing bowl and stir in the spice mix, dried onions, cashew paste, ginger, garlic, chilli powder, saffron, salt and pineapple juice (or grated green papaya). Add the clove-infused oil, discard the cloves, and mix again. Refrigerate for 10 minutes. Put the mince in a mixing bowl and stir in the spice mix, dried onions, cashew paste, ginger, garlic, chilli powder, saffron, salt and pineapple juice (or grated green papaya). Add the clove-infused oil, discard the cloves, and mix again. Refrigerate for 10 minutes. Add a tablespoon of ghee and the rosewater to the mince and mix together thoroughly. Return the mixture to the fridge for 30 minutes. Add a tablespoon of ghee and the rosewater to the mince and mix together thoroughly. Return the mixture to the fridge for 30 minutes. Heat the banana-leaf strips in a hot heavy-based frying pan, or in the microwave for 30 seconds, until they are soft and pliable. Shape the mince mixture into 12 equal patties and wrap each patty in a strip of banana leaf. Heat the remaining ghee in a frying pan or griddle and cook the wrapped patties over a medium-high heat for 2 minutes on each side, or until the lamb is cooked through. Alternatively, grill over a hot barbecue for 2–3 minutes on each side, or until cooked through. Set aside to drain on kitchen paper. Heat the banana-leaf strips in a hot heavy-based frying pan, or in the microwave for 30 seconds, until they are soft and pliable. Shape the mince mixture into 12 equal patties and wrap each patty in a strip of banana leaf. Heat the remaining ghee in a frying pan or griddle and cook the wrapped patties over a medium-high heat for 2 minutes on each side, or until the lamb is cooked through. Alternatively, grill over a hot barbecue for 2–3 minutes on each side, or until cooked through. Set aside to drain on kitchen paper. To make the pomegranate raita, reserve a few pomegranate seeds to garnish. In a mixing bowl, combine the rest of the pomegranate seeds with all of the other ingredients (except the coriander leaves) and mix well. Transfer the raita to a serving bowl, garnish with the coriander and reserved pomegranate seeds and chill until ready to serve. To make the pomegranate raita, reserve a few pomegranate seeds to garnish. In a mixing bowl, combine the rest of the pomegranate seeds with all of the other ingredients (except the coriander leaves) and mix well. Transfer the raita to a serving bowl, garnish with the coriander and reserved pomegranate seeds and chill until ready to serve. Brush the warm breads with the ghee and serve with the kebabs and the pomegranate raita. You can also serve with Vivek's green coriander chutney. Brush the warm breads with the ghee and serve with the kebabs and the pomegranate raita. You can also serve with Vivek's green coriander chutney."
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} | 0d32c63242c93c7ffab029160ffbdaa953b5eb6e544e290596fa1fc03d0af098 | Garam masala recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garammasala_90213_16x9.jpg Running low on garam masala? Make your own at home using whole spices and Madhur Jaffrey's recipe. 1 tbsp cardamom seeds (if you can't buy the seeds then buy cardamom pods and shell them yourself)1 tsp black peppercorns1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available)1 tsp whole cloves1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin)a medium stick of cinnamon, about 5-8cm/2-3 inches, broken up into 3-4 pieces 1 tbsp cardamom seeds (if you can't buy the seeds then buy cardamom pods and shell them yourself) 1 tsp black peppercorns 1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available) 1 tsp whole cloves 1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin) a medium stick of cinnamon, about 5-8cm/2-3 inches, broken up into 3-4 pieces Method Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible.Store in a tightly lidded jar, away from heat and sunlight and use as needed. Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible. Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight and use as needed. Store in a tightly lidded jar, away from heat and sunlight and use as needed. | {
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"url": "https://www.bbc.co.uk/food/recipes/garammasala_90213",
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"title": "Garam masala recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garammasala_90213_16x9.jpg Running low on garam masala? Make your own at home using whole spices and Madhur Jaffrey's recipe. 1 tbsp cardamom seeds (if you can't buy the seeds then buy cardamom pods and shell them yourself)1 tsp black peppercorns1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available)1 tsp whole cloves1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin)a medium stick of cinnamon, about 5-8cm/2-3 inches, broken up into 3-4 pieces 1 tbsp cardamom seeds (if you can't buy the seeds then buy cardamom pods and shell them yourself) 1 tsp black peppercorns 1 tsp black cumin seeds (you can use regular cumin seeds if black aren't available) 1 tsp whole cloves 1/3 of a whole nutmeg (you can break a whole nutmeg by placing it on a cloth and bashing it with a meat mallet or rolling pin) a medium stick of cinnamon, about 5-8cm/2-3 inches, broken up into 3-4 pieces Method Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible.Store in a tightly lidded jar, away from heat and sunlight and use as needed. Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible. Put all the ingredients in a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar, away from heat and sunlight and use as needed. Store in a tightly lidded jar, away from heat and sunlight and use as needed."
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} | 6e9aba13cc99916ffe8e3862a68cfd50410e843229f488d8a6559099667a98ce | Game pithiviers recipe
An average of 0.0 out of 5 stars from 0 ratings An assortment of feathered and furred game goes into this majestic game pithivier! 100g/3½oz hare, diced50g/1¾oz rabbit, diced50ml/2fl oz Port50ml/2fl oz brandy1 tbsp butter100g/3½oz chicken livers, cleaned and trimmed1 wood pigeon, breast meat diced and leg meat removed and chopped1 pheasant, breast meat diced and leg meat removed and chopped25g/1oz fresh flatleaf parsley, chopped2 tbsp caramelised onions100g/3½oz pancetta2 thyme sprigs, leaves picked1 tbsp toasted and crushed juniper berries 320g/11½oz ready-rolled puff pastry sheet1 egg, beatensalt 100g/3½oz hare, diced 50g/1¾oz rabbit, diced 50ml/2fl oz Port 50ml/2fl oz brandy 1 tbsp butter 100g/3½oz chicken livers, cleaned and trimmed 1 wood pigeon, breast meat diced and leg meat removed and chopped 1 pheasant, breast meat diced and leg meat removed and chopped 25g/1oz fresh flatleaf parsley, chopped 2 tbsp caramelised onions 100g/3½oz pancetta 2 thyme sprigs, leaves picked 1 tbsp toasted and crushed juniper berries 320g/11½oz ready-rolled puff pastry sheet 1 egg, beaten salt 2 tbsp rowan berry jelly2 Little Gem lettuces, leaves separated1 head endive, leaves separated2 tbsp roasted and chopped chestnuts 2 tbsp rowan berry jelly 2 Little Gem lettuces, leaves separated 1 head endive, leaves separated 2 tbsp roasted and chopped chestnuts Method Marinate the hare and rabbit in the brandy and Port in a small bowl for 24 hours. Keep refrigerated and covered. Heat the butter in a frying pan and sauté the livers for 4–5 minutes, or until the inside is pink but not bloody. Remove from the pan and cut into small pieces. Mix the pigeon, pheasant, parsley, caramelised onion, pancetta, liver, rabbit and hare together in a large bowl. Season with salt and add the thyme leaves and juniper berries. Cover and leave in the fridge for up to 2 hours. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Cut the pastry sheet into 8 x 12cm/4½in circles. Divide the rabbit filling into four and place each portion in the centre of four pastry circles. Brush the egg around the edge of the four pastry circles and place another pastry circle on top. Gently push the edges together. Brush the top of the pithiviers with egg and score the top of the lid to release excess steam. Place the pithiviers on the baking trays and bake for 20–25 minutes, or until golden. Mix together all of the salad ingredients in a salad bowl. Serve with the pithiviers. Marinate the hare and rabbit in the brandy and Port in a small bowl for 24 hours. Keep refrigerated and covered. Marinate the hare and rabbit in the brandy and Port in a small bowl for 24 hours. Keep refrigerated and covered. Heat the butter in a frying pan and sauté the livers for 4–5 minutes, or until the inside is pink but not bloody. Remove from the pan and cut into small pieces. Heat the butter in a frying pan and sauté the livers for 4–5 minutes, or until the inside is pink but not bloody. Remove from the pan and cut into small pieces. Mix the pigeon, pheasant, parsley, caramelised onion, pancetta, liver, rabbit and hare together in a large bowl. Season with salt and add the thyme leaves and juniper berries. Cover and leave in the fridge for up to 2 hours. Mix the pigeon, pheasant, parsley, caramelised onion, pancetta, liver, rabbit and hare together in a large bowl. Season with salt and add the thyme leaves and juniper berries. Cover and leave in the fridge for up to 2 hours. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Cut the pastry sheet into 8 x 12cm/4½in circles. Divide the rabbit filling into four and place each portion in the centre of four pastry circles. Brush the egg around the edge of the four pastry circles and place another pastry circle on top. Gently push the edges together. Brush the top of the pithiviers with egg and score the top of the lid to release excess steam. Cut the pastry sheet into 8 x 12cm/4½in circles. Divide the rabbit filling into four and place each portion in the centre of four pastry circles. Brush the egg around the edge of the four pastry circles and place another pastry circle on top. Gently push the edges together. Brush the top of the pithiviers with egg and score the top of the lid to release excess steam. Place the pithiviers on the baking trays and bake for 20–25 minutes, or until golden. Place the pithiviers on the baking trays and bake for 20–25 minutes, or until golden. Mix together all of the salad ingredients in a salad bowl. Serve with the pithiviers. Mix together all of the salad ingredients in a salad bowl. Serve with the pithiviers. | {
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"title": "Game pithiviers recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings An assortment of feathered and furred game goes into this majestic game pithivier! 100g/3½oz hare, diced50g/1¾oz rabbit, diced50ml/2fl oz Port50ml/2fl oz brandy1 tbsp butter100g/3½oz chicken livers, cleaned and trimmed1 wood pigeon, breast meat diced and leg meat removed and chopped1 pheasant, breast meat diced and leg meat removed and chopped25g/1oz fresh flatleaf parsley, chopped2 tbsp caramelised onions100g/3½oz pancetta2 thyme sprigs, leaves picked1 tbsp toasted and crushed juniper berries 320g/11½oz ready-rolled puff pastry sheet1 egg, beatensalt 100g/3½oz hare, diced 50g/1¾oz rabbit, diced 50ml/2fl oz Port 50ml/2fl oz brandy 1 tbsp butter 100g/3½oz chicken livers, cleaned and trimmed 1 wood pigeon, breast meat diced and leg meat removed and chopped 1 pheasant, breast meat diced and leg meat removed and chopped 25g/1oz fresh flatleaf parsley, chopped 2 tbsp caramelised onions 100g/3½oz pancetta 2 thyme sprigs, leaves picked 1 tbsp toasted and crushed juniper berries 320g/11½oz ready-rolled puff pastry sheet 1 egg, beaten salt 2 tbsp rowan berry jelly2 Little Gem lettuces, leaves separated1 head endive, leaves separated2 tbsp roasted and chopped chestnuts 2 tbsp rowan berry jelly 2 Little Gem lettuces, leaves separated 1 head endive, leaves separated 2 tbsp roasted and chopped chestnuts Method Marinate the hare and rabbit in the brandy and Port in a small bowl for 24 hours. Keep refrigerated and covered. Heat the butter in a frying pan and sauté the livers for 4–5 minutes, or until the inside is pink but not bloody. Remove from the pan and cut into small pieces. Mix the pigeon, pheasant, parsley, caramelised onion, pancetta, liver, rabbit and hare together in a large bowl. Season with salt and add the thyme leaves and juniper berries. Cover and leave in the fridge for up to 2 hours. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Cut the pastry sheet into 8 x 12cm/4½in circles. Divide the rabbit filling into four and place each portion in the centre of four pastry circles. Brush the egg around the edge of the four pastry circles and place another pastry circle on top. Gently push the edges together. Brush the top of the pithiviers with egg and score the top of the lid to release excess steam. Place the pithiviers on the baking trays and bake for 20–25 minutes, or until golden. Mix together all of the salad ingredients in a salad bowl. Serve with the pithiviers. Marinate the hare and rabbit in the brandy and Port in a small bowl for 24 hours. Keep refrigerated and covered. Marinate the hare and rabbit in the brandy and Port in a small bowl for 24 hours. Keep refrigerated and covered. Heat the butter in a frying pan and sauté the livers for 4–5 minutes, or until the inside is pink but not bloody. Remove from the pan and cut into small pieces. Heat the butter in a frying pan and sauté the livers for 4–5 minutes, or until the inside is pink but not bloody. Remove from the pan and cut into small pieces. Mix the pigeon, pheasant, parsley, caramelised onion, pancetta, liver, rabbit and hare together in a large bowl. Season with salt and add the thyme leaves and juniper berries. Cover and leave in the fridge for up to 2 hours. Mix the pigeon, pheasant, parsley, caramelised onion, pancetta, liver, rabbit and hare together in a large bowl. Season with salt and add the thyme leaves and juniper berries. Cover and leave in the fridge for up to 2 hours. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking paper. Cut the pastry sheet into 8 x 12cm/4½in circles. Divide the rabbit filling into four and place each portion in the centre of four pastry circles. Brush the egg around the edge of the four pastry circles and place another pastry circle on top. Gently push the edges together. Brush the top of the pithiviers with egg and score the top of the lid to release excess steam. Cut the pastry sheet into 8 x 12cm/4½in circles. Divide the rabbit filling into four and place each portion in the centre of four pastry circles. Brush the egg around the edge of the four pastry circles and place another pastry circle on top. Gently push the edges together. Brush the top of the pithiviers with egg and score the top of the lid to release excess steam. Place the pithiviers on the baking trays and bake for 20–25 minutes, or until golden. Place the pithiviers on the baking trays and bake for 20–25 minutes, or until golden. Mix together all of the salad ingredients in a salad bowl. Serve with the pithiviers. Mix together all of the salad ingredients in a salad bowl. Serve with the pithiviers."
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} | e8b7a14ae151ddf492201154ece418ef1d8e339afcbbae4c2c47e2a0e9e82e36 | Gammon steak, leek fritters and carrot pickle recipe
An average of 4.8 out of 5 stars from 4 ratings The pickle that comes with this gammon supper isn’t just perfect for cutting through the rich pork flavour, it’s also a doddle to make. You just need a few hours steeping time! 200ml/7fl oz white wine vinegar caster sugar, to taste 1 tbsp yellow mustard seeds 2 tsp fennel seeds 1 red chilli, finely chopped 1 tbsp julienned ginger 1 bay leaf 2 star anise 1–2 tsp salt 2–3 large carrots, peeled and grated 200ml/7fl oz white wine vinegar caster sugar, to taste 1 tbsp yellow mustard seeds 2 tsp fennel seeds 1 red chilli, finely chopped 1 tbsp julienned ginger 1 bay leaf 2 star anise 1–2 tsp salt 2–3 large carrots, peeled and grated dash oil2 x 150g/5½oz gammon steaks about 2cm/1in thick1 tsp honey1 tsp Dijon mustard dash oil 2 x 150g/5½oz gammon steaks about 2cm/1in thick 1 tsp honey 1 tsp Dijon mustard 1 leek, thinly sliced1 onion, grated 1 potato, grated 2 garlic cloves, finely chopped2 tsp chopped thymefew tbsp chickpea flour salt and freshly ground black pepper 1 leek, thinly sliced 1 onion, grated 1 potato, grated 2 garlic cloves, finely chopped 2 tsp chopped thyme few tbsp chickpea flour salt and freshly ground black pepper handful dandelion leaves (optional)2 tbsp baby watercress handful dandelion leaves (optional) 2 tbsp baby watercress Method To make the pickle, boil all the ingredients (except the carrots) with 200ml/7fl oz water in a saucepan. Put the carrots in a bowl and pour the hot liquid over the grated carrots. Leave to steep for a few hours before serving.To make the gammon steaks, heat a dash of oil in a pan and fry the gammon on both sides for 5–6 minutes, or until cooked though. Mix together the honey and Dijon mustard in a small bowl. Immediately brush the steaks with the mixture and leave in a warm place to rest. Slice before serving. To make the fritters, pre-heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.)Mix all the ingredients except the chickpea flour together and season well with salt and freshly ground black pepper. Squeeze out the excess water, then mix in enough flour to bind the mixture. Form into flat patties. Carefully lower the patties into the hot oil using a slotted spoon and deep-fry until golden-brown. Carefully remove using a slotted spoon and drain on kitchen paper.Serve the gammon with the fritters and pickle and garnished with the dandelion leaves, if using, and watercress. To make the pickle, boil all the ingredients (except the carrots) with 200ml/7fl oz water in a saucepan. Put the carrots in a bowl and pour the hot liquid over the grated carrots. Leave to steep for a few hours before serving. To make the pickle, boil all the ingredients (except the carrots) with 200ml/7fl oz water in a saucepan. Put the carrots in a bowl and pour the hot liquid over the grated carrots. Leave to steep for a few hours before serving. To make the gammon steaks, heat a dash of oil in a pan and fry the gammon on both sides for 5–6 minutes, or until cooked though. Mix together the honey and Dijon mustard in a small bowl. Immediately brush the steaks with the mixture and leave in a warm place to rest. Slice before serving. To make the gammon steaks, heat a dash of oil in a pan and fry the gammon on both sides for 5–6 minutes, or until cooked though. Mix together the honey and Dijon mustard in a small bowl. Immediately brush the steaks with the mixture and leave in a warm place to rest. Slice before serving. To make the fritters, pre-heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the fritters, pre-heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix all the ingredients except the chickpea flour together and season well with salt and freshly ground black pepper. Squeeze out the excess water, then mix in enough flour to bind the mixture. Form into flat patties. Mix all the ingredients except the chickpea flour together and season well with salt and freshly ground black pepper. Squeeze out the excess water, then mix in enough flour to bind the mixture. Form into flat patties. Carefully lower the patties into the hot oil using a slotted spoon and deep-fry until golden-brown. Carefully remove using a slotted spoon and drain on kitchen paper. Carefully lower the patties into the hot oil using a slotted spoon and deep-fry until golden-brown. Carefully remove using a slotted spoon and drain on kitchen paper. Serve the gammon with the fritters and pickle and garnished with the dandelion leaves, if using, and watercress. Serve the gammon with the fritters and pickle and garnished with the dandelion leaves, if using, and watercress. | {
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"title": "Gammon steak, leek fritters and carrot pickle recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings The pickle that comes with this gammon supper isn’t just perfect for cutting through the rich pork flavour, it’s also a doddle to make. You just need a few hours steeping time! 200ml/7fl oz white wine vinegar caster sugar, to taste 1 tbsp yellow mustard seeds 2 tsp fennel seeds 1 red chilli, finely chopped 1 tbsp julienned ginger 1 bay leaf 2 star anise 1–2 tsp salt 2–3 large carrots, peeled and grated 200ml/7fl oz white wine vinegar caster sugar, to taste 1 tbsp yellow mustard seeds 2 tsp fennel seeds 1 red chilli, finely chopped 1 tbsp julienned ginger 1 bay leaf 2 star anise 1–2 tsp salt 2–3 large carrots, peeled and grated dash oil2 x 150g/5½oz gammon steaks about 2cm/1in thick1 tsp honey1 tsp Dijon mustard dash oil 2 x 150g/5½oz gammon steaks about 2cm/1in thick 1 tsp honey 1 tsp Dijon mustard 1 leek, thinly sliced1 onion, grated 1 potato, grated 2 garlic cloves, finely chopped2 tsp chopped thymefew tbsp chickpea flour salt and freshly ground black pepper 1 leek, thinly sliced 1 onion, grated 1 potato, grated 2 garlic cloves, finely chopped 2 tsp chopped thyme few tbsp chickpea flour salt and freshly ground black pepper handful dandelion leaves (optional)2 tbsp baby watercress handful dandelion leaves (optional) 2 tbsp baby watercress Method To make the pickle, boil all the ingredients (except the carrots) with 200ml/7fl oz water in a saucepan. Put the carrots in a bowl and pour the hot liquid over the grated carrots. Leave to steep for a few hours before serving.To make the gammon steaks, heat a dash of oil in a pan and fry the gammon on both sides for 5–6 minutes, or until cooked though. Mix together the honey and Dijon mustard in a small bowl. Immediately brush the steaks with the mixture and leave in a warm place to rest. Slice before serving. To make the fritters, pre-heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.)Mix all the ingredients except the chickpea flour together and season well with salt and freshly ground black pepper. Squeeze out the excess water, then mix in enough flour to bind the mixture. Form into flat patties. Carefully lower the patties into the hot oil using a slotted spoon and deep-fry until golden-brown. Carefully remove using a slotted spoon and drain on kitchen paper.Serve the gammon with the fritters and pickle and garnished with the dandelion leaves, if using, and watercress. To make the pickle, boil all the ingredients (except the carrots) with 200ml/7fl oz water in a saucepan. Put the carrots in a bowl and pour the hot liquid over the grated carrots. Leave to steep for a few hours before serving. To make the pickle, boil all the ingredients (except the carrots) with 200ml/7fl oz water in a saucepan. Put the carrots in a bowl and pour the hot liquid over the grated carrots. Leave to steep for a few hours before serving. To make the gammon steaks, heat a dash of oil in a pan and fry the gammon on both sides for 5–6 minutes, or until cooked though. Mix together the honey and Dijon mustard in a small bowl. Immediately brush the steaks with the mixture and leave in a warm place to rest. Slice before serving. To make the gammon steaks, heat a dash of oil in a pan and fry the gammon on both sides for 5–6 minutes, or until cooked though. Mix together the honey and Dijon mustard in a small bowl. Immediately brush the steaks with the mixture and leave in a warm place to rest. Slice before serving. To make the fritters, pre-heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the fritters, pre-heat a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix all the ingredients except the chickpea flour together and season well with salt and freshly ground black pepper. Squeeze out the excess water, then mix in enough flour to bind the mixture. Form into flat patties. Mix all the ingredients except the chickpea flour together and season well with salt and freshly ground black pepper. Squeeze out the excess water, then mix in enough flour to bind the mixture. Form into flat patties. Carefully lower the patties into the hot oil using a slotted spoon and deep-fry until golden-brown. Carefully remove using a slotted spoon and drain on kitchen paper. Carefully lower the patties into the hot oil using a slotted spoon and deep-fry until golden-brown. Carefully remove using a slotted spoon and drain on kitchen paper. Serve the gammon with the fritters and pickle and garnished with the dandelion leaves, if using, and watercress. Serve the gammon with the fritters and pickle and garnished with the dandelion leaves, if using, and watercress."
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} | bd1a028c1381b603add1b5635f4fb25c63171c640a15c0600628efc34f257cca | Gammon with treacle bacon crust recipe
An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/gammon_with_treacle_81407_16x9.jpg It may seem excessive to top a ham with bacon, but Christmas is a time for generosity. 3 tbsp treacle3 tbsp maple syrup9 rashers smoked streaky bacon1kg/2lb 4oz gammon joint750ml/1½fl oz apple juice1 onion, whole, peeled3 cloves2 whole star anise2 bay leaves6 peppercorns½ large pumpkinsalt and freshly ground black pepper4 tbsp olive oil50g/2oz butter 3 tbsp treacle 3 tbsp maple syrup 9 rashers smoked streaky bacon 1kg/2lb 4oz gammon joint 750ml/1½fl oz apple juice 1 onion, whole, peeled 3 cloves 2 whole star anise 2 bay leaves 6 peppercorns ½ large pumpkin salt and freshly ground black pepper 4 tbsp olive oil 50g/2oz butter Method Preheat the oven to 200C/180C Fan/Gas 6.In a bowl, mix together the treacle and maple syrup. Add the bacon and leave to marinade for at least four hours.To a large pot, add the apple juice, onion studded with the cloves, the bay, star anise and peppercorns. Finally place the gammon joint in the liquid and simmer with a lid on for 1 hour and 30 minutes.Meanwhile cut the pumpkin half in half again. Place the pumpkin on an oven dish, skin-side down, and trickle olive oil over. Season with salt and freshly ground black pepper, add a knob of butter in each pumpkin slice and bake in the oven for 45 minutes. When cooked set aside under foil to keep warm.When the gammon has cooked, remove from the liquid, place on a baking tray, and then layer the treacle bacon over the top.Bake for a further 15 minutes, or until the bacon is crisp.Carve the gammon and serve with scoops of soft pumpkin flesh. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a bowl, mix together the treacle and maple syrup. Add the bacon and leave to marinade for at least four hours. In a bowl, mix together the treacle and maple syrup. Add the bacon and leave to marinade for at least four hours. To a large pot, add the apple juice, onion studded with the cloves, the bay, star anise and peppercorns. Finally place the gammon joint in the liquid and simmer with a lid on for 1 hour and 30 minutes. To a large pot, add the apple juice, onion studded with the cloves, the bay, star anise and peppercorns. Finally place the gammon joint in the liquid and simmer with a lid on for 1 hour and 30 minutes. Meanwhile cut the pumpkin half in half again. Meanwhile cut the pumpkin half in half again. Place the pumpkin on an oven dish, skin-side down, and trickle olive oil over. Season with salt and freshly ground black pepper, add a knob of butter in each pumpkin slice and bake in the oven for 45 minutes. When cooked set aside under foil to keep warm. Place the pumpkin on an oven dish, skin-side down, and trickle olive oil over. Season with salt and freshly ground black pepper, add a knob of butter in each pumpkin slice and bake in the oven for 45 minutes. When cooked set aside under foil to keep warm. When the gammon has cooked, remove from the liquid, place on a baking tray, and then layer the treacle bacon over the top. When the gammon has cooked, remove from the liquid, place on a baking tray, and then layer the treacle bacon over the top. Bake for a further 15 minutes, or until the bacon is crisp. Bake for a further 15 minutes, or until the bacon is crisp. Carve the gammon and serve with scoops of soft pumpkin flesh. Carve the gammon and serve with scoops of soft pumpkin flesh. | {
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"title": "Gammon with treacle bacon crust recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/gammon_with_treacle_81407_16x9.jpg It may seem excessive to top a ham with bacon, but Christmas is a time for generosity. 3 tbsp treacle3 tbsp maple syrup9 rashers smoked streaky bacon1kg/2lb 4oz gammon joint750ml/1½fl oz apple juice1 onion, whole, peeled3 cloves2 whole star anise2 bay leaves6 peppercorns½ large pumpkinsalt and freshly ground black pepper4 tbsp olive oil50g/2oz butter 3 tbsp treacle 3 tbsp maple syrup 9 rashers smoked streaky bacon 1kg/2lb 4oz gammon joint 750ml/1½fl oz apple juice 1 onion, whole, peeled 3 cloves 2 whole star anise 2 bay leaves 6 peppercorns ½ large pumpkin salt and freshly ground black pepper 4 tbsp olive oil 50g/2oz butter Method Preheat the oven to 200C/180C Fan/Gas 6.In a bowl, mix together the treacle and maple syrup. Add the bacon and leave to marinade for at least four hours.To a large pot, add the apple juice, onion studded with the cloves, the bay, star anise and peppercorns. Finally place the gammon joint in the liquid and simmer with a lid on for 1 hour and 30 minutes.Meanwhile cut the pumpkin half in half again. Place the pumpkin on an oven dish, skin-side down, and trickle olive oil over. Season with salt and freshly ground black pepper, add a knob of butter in each pumpkin slice and bake in the oven for 45 minutes. When cooked set aside under foil to keep warm.When the gammon has cooked, remove from the liquid, place on a baking tray, and then layer the treacle bacon over the top.Bake for a further 15 minutes, or until the bacon is crisp.Carve the gammon and serve with scoops of soft pumpkin flesh. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a bowl, mix together the treacle and maple syrup. Add the bacon and leave to marinade for at least four hours. In a bowl, mix together the treacle and maple syrup. Add the bacon and leave to marinade for at least four hours. To a large pot, add the apple juice, onion studded with the cloves, the bay, star anise and peppercorns. Finally place the gammon joint in the liquid and simmer with a lid on for 1 hour and 30 minutes. To a large pot, add the apple juice, onion studded with the cloves, the bay, star anise and peppercorns. Finally place the gammon joint in the liquid and simmer with a lid on for 1 hour and 30 minutes. Meanwhile cut the pumpkin half in half again. Meanwhile cut the pumpkin half in half again. Place the pumpkin on an oven dish, skin-side down, and trickle olive oil over. Season with salt and freshly ground black pepper, add a knob of butter in each pumpkin slice and bake in the oven for 45 minutes. When cooked set aside under foil to keep warm. Place the pumpkin on an oven dish, skin-side down, and trickle olive oil over. Season with salt and freshly ground black pepper, add a knob of butter in each pumpkin slice and bake in the oven for 45 minutes. When cooked set aside under foil to keep warm. When the gammon has cooked, remove from the liquid, place on a baking tray, and then layer the treacle bacon over the top. When the gammon has cooked, remove from the liquid, place on a baking tray, and then layer the treacle bacon over the top. Bake for a further 15 minutes, or until the bacon is crisp. Bake for a further 15 minutes, or until the bacon is crisp. Carve the gammon and serve with scoops of soft pumpkin flesh. Carve the gammon and serve with scoops of soft pumpkin flesh."
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} | e7b19fb2f7c62804187a6a729b5584299c6263eb3614d5eb47a3c3f41782b15d | Gardener’s brunch recipe
An average of 5.0 out of 5 stars from 1 rating This is a great recipe for using up some surplus produce from the garden, such as apples, celery and tomatoes. 225g/8oz plain flour, plus extra for dusting½ tsp salt1¼ tsp baking powder¼ tsp mustard powder40g/1½oz butter, plus extra for greasing70g/2½oz mature Cheddar, grated150ml/5fl oz milk, plus extra for glazing 225g/8oz plain flour, plus extra for dusting ½ tsp salt 1¼ tsp baking powder ¼ tsp mustard powder 40g/1½oz butter, plus extra for greasing 70g/2½oz mature Cheddar, grated 150ml/5fl oz milk, plus extra for glazing ½ stick celery½ Braeburn apple, peeled, cored and finely sliced2 tbsp good-quality still cider50g/1¾oz Cheddar, finely grated85g/3oz cream cheese35g/1¼oz gorgonzola pinch freshly ground black pepperpinch chopped fresh chives ½ stick celery ½ Braeburn apple, peeled, cored and finely sliced 2 tbsp good-quality still cider 50g/1¾oz Cheddar, finely grated 85g/3oz cream cheese 35g/1¼oz gorgonzola pinch freshly ground black pepper pinch chopped fresh chives 4 tbsp runner bean chutney12 cherry tomatoes85g/3oz watercress 4 tbsp runner bean chutney 12 cherry tomatoes 85g/3oz watercress Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray with the butter. For the scones, place the flour, salt, baking powder and mustard powder in a large mixing bowl. Add the butter to the mixture and rub in with your fingers until it resembles fine breadcrumbs. Add 55g/2oz of the cheese and stir in well.Make a well in the centre of the dry mixture and add the milk gradually. Combine the dry mixture with just enough milk to make a soft dough. Lightly flour a work surface, turn out the dough and knead very lightly. Roll the dough out to a thickness of about 3cm/1¼in. Use a 6cm/2½in circular cutter to cut out the scones. Lightly glaze the tops of the scones with milk. Place the scones on the prepared baking tray and scatter with the remaining cheese. Bake in the preheated oven for approximately 15–20 minutes, or until well risen and golden. Leave to cool slightly and keep the oven on. For the cheese and cider pâté, remove the strings from the celery and purée in a chopper or food processor. Put the celery purée, apple and cider in a microwavable container. Cover and cook in the microwave for 1½ minutes on high. Remove half of the mixture and thoroughly purée in a chopper or food processor. Set aside the purée and the whole mixture. Place the Cheddar, cream cheese, gorgonzola and pepper in the bowl of a food processor. Pulse for a few seconds then add the chives and the celery purée. Pulse again for a few seconds. Empty the cheese mixture into a large bowl and stir in the whole celery mixture. Divide the cheese and cider pâté between four ramekins and place on baking tray. Bake in the oven for 15–20 minutes. Leave to cool before serving. Serve the scones with the pâté, chutney, cherry tomatoes and watercress. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray with the butter. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray with the butter. For the scones, place the flour, salt, baking powder and mustard powder in a large mixing bowl. Add the butter to the mixture and rub in with your fingers until it resembles fine breadcrumbs. Add 55g/2oz of the cheese and stir in well. For the scones, place the flour, salt, baking powder and mustard powder in a large mixing bowl. Add the butter to the mixture and rub in with your fingers until it resembles fine breadcrumbs. Add 55g/2oz of the cheese and stir in well. Make a well in the centre of the dry mixture and add the milk gradually. Combine the dry mixture with just enough milk to make a soft dough. Make a well in the centre of the dry mixture and add the milk gradually. Combine the dry mixture with just enough milk to make a soft dough. Lightly flour a work surface, turn out the dough and knead very lightly. Roll the dough out to a thickness of about 3cm/1¼in. Use a 6cm/2½in circular cutter to cut out the scones. Lightly glaze the tops of the scones with milk. Place the scones on the prepared baking tray and scatter with the remaining cheese. Bake in the preheated oven for approximately 15–20 minutes, or until well risen and golden. Leave to cool slightly and keep the oven on. Lightly flour a work surface, turn out the dough and knead very lightly. Roll the dough out to a thickness of about 3cm/1¼in. Use a 6cm/2½in circular cutter to cut out the scones. Lightly glaze the tops of the scones with milk. Place the scones on the prepared baking tray and scatter with the remaining cheese. Bake in the preheated oven for approximately 15–20 minutes, or until well risen and golden. Leave to cool slightly and keep the oven on. For the cheese and cider pâté, remove the strings from the celery and purée in a chopper or food processor. Put the celery purée, apple and cider in a microwavable container. Cover and cook in the microwave for 1½ minutes on high. Remove half of the mixture and thoroughly purée in a chopper or food processor. Set aside the purée and the whole mixture. For the cheese and cider pâté, remove the strings from the celery and purée in a chopper or food processor. Put the celery purée, apple and cider in a microwavable container. Cover and cook in the microwave for 1½ minutes on high. Remove half of the mixture and thoroughly purée in a chopper or food processor. Set aside the purée and the whole mixture. Place the Cheddar, cream cheese, gorgonzola and pepper in the bowl of a food processor. Pulse for a few seconds then add the chives and the celery purée. Pulse again for a few seconds. Empty the cheese mixture into a large bowl and stir in the whole celery mixture. Place the Cheddar, cream cheese, gorgonzola and pepper in the bowl of a food processor. Pulse for a few seconds then add the chives and the celery purée. Pulse again for a few seconds. Empty the cheese mixture into a large bowl and stir in the whole celery mixture. Divide the cheese and cider pâté between four ramekins and place on baking tray. Bake in the oven for 15–20 minutes. Leave to cool before serving. Divide the cheese and cider pâté between four ramekins and place on baking tray. Bake in the oven for 15–20 minutes. Leave to cool before serving. Serve the scones with the pâté, chutney, cherry tomatoes and watercress. Serve the scones with the pâté, chutney, cherry tomatoes and watercress. | {
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"title": "Gardener’s brunch recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This is a great recipe for using up some surplus produce from the garden, such as apples, celery and tomatoes. 225g/8oz plain flour, plus extra for dusting½ tsp salt1¼ tsp baking powder¼ tsp mustard powder40g/1½oz butter, plus extra for greasing70g/2½oz mature Cheddar, grated150ml/5fl oz milk, plus extra for glazing 225g/8oz plain flour, plus extra for dusting ½ tsp salt 1¼ tsp baking powder ¼ tsp mustard powder 40g/1½oz butter, plus extra for greasing 70g/2½oz mature Cheddar, grated 150ml/5fl oz milk, plus extra for glazing ½ stick celery½ Braeburn apple, peeled, cored and finely sliced2 tbsp good-quality still cider50g/1¾oz Cheddar, finely grated85g/3oz cream cheese35g/1¼oz gorgonzola pinch freshly ground black pepperpinch chopped fresh chives ½ stick celery ½ Braeburn apple, peeled, cored and finely sliced 2 tbsp good-quality still cider 50g/1¾oz Cheddar, finely grated 85g/3oz cream cheese 35g/1¼oz gorgonzola pinch freshly ground black pepper pinch chopped fresh chives 4 tbsp runner bean chutney12 cherry tomatoes85g/3oz watercress 4 tbsp runner bean chutney 12 cherry tomatoes 85g/3oz watercress Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray with the butter. For the scones, place the flour, salt, baking powder and mustard powder in a large mixing bowl. Add the butter to the mixture and rub in with your fingers until it resembles fine breadcrumbs. Add 55g/2oz of the cheese and stir in well.Make a well in the centre of the dry mixture and add the milk gradually. Combine the dry mixture with just enough milk to make a soft dough. Lightly flour a work surface, turn out the dough and knead very lightly. Roll the dough out to a thickness of about 3cm/1¼in. Use a 6cm/2½in circular cutter to cut out the scones. Lightly glaze the tops of the scones with milk. Place the scones on the prepared baking tray and scatter with the remaining cheese. Bake in the preheated oven for approximately 15–20 minutes, or until well risen and golden. Leave to cool slightly and keep the oven on. For the cheese and cider pâté, remove the strings from the celery and purée in a chopper or food processor. Put the celery purée, apple and cider in a microwavable container. Cover and cook in the microwave for 1½ minutes on high. Remove half of the mixture and thoroughly purée in a chopper or food processor. Set aside the purée and the whole mixture. Place the Cheddar, cream cheese, gorgonzola and pepper in the bowl of a food processor. Pulse for a few seconds then add the chives and the celery purée. Pulse again for a few seconds. Empty the cheese mixture into a large bowl and stir in the whole celery mixture. Divide the cheese and cider pâté between four ramekins and place on baking tray. Bake in the oven for 15–20 minutes. Leave to cool before serving. Serve the scones with the pâté, chutney, cherry tomatoes and watercress. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray with the butter. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a baking tray with the butter. For the scones, place the flour, salt, baking powder and mustard powder in a large mixing bowl. Add the butter to the mixture and rub in with your fingers until it resembles fine breadcrumbs. Add 55g/2oz of the cheese and stir in well. For the scones, place the flour, salt, baking powder and mustard powder in a large mixing bowl. Add the butter to the mixture and rub in with your fingers until it resembles fine breadcrumbs. Add 55g/2oz of the cheese and stir in well. Make a well in the centre of the dry mixture and add the milk gradually. Combine the dry mixture with just enough milk to make a soft dough. Make a well in the centre of the dry mixture and add the milk gradually. Combine the dry mixture with just enough milk to make a soft dough. Lightly flour a work surface, turn out the dough and knead very lightly. Roll the dough out to a thickness of about 3cm/1¼in. Use a 6cm/2½in circular cutter to cut out the scones. Lightly glaze the tops of the scones with milk. Place the scones on the prepared baking tray and scatter with the remaining cheese. Bake in the preheated oven for approximately 15–20 minutes, or until well risen and golden. Leave to cool slightly and keep the oven on. Lightly flour a work surface, turn out the dough and knead very lightly. Roll the dough out to a thickness of about 3cm/1¼in. Use a 6cm/2½in circular cutter to cut out the scones. Lightly glaze the tops of the scones with milk. Place the scones on the prepared baking tray and scatter with the remaining cheese. Bake in the preheated oven for approximately 15–20 minutes, or until well risen and golden. Leave to cool slightly and keep the oven on. For the cheese and cider pâté, remove the strings from the celery and purée in a chopper or food processor. Put the celery purée, apple and cider in a microwavable container. Cover and cook in the microwave for 1½ minutes on high. Remove half of the mixture and thoroughly purée in a chopper or food processor. Set aside the purée and the whole mixture. For the cheese and cider pâté, remove the strings from the celery and purée in a chopper or food processor. Put the celery purée, apple and cider in a microwavable container. Cover and cook in the microwave for 1½ minutes on high. Remove half of the mixture and thoroughly purée in a chopper or food processor. Set aside the purée and the whole mixture. Place the Cheddar, cream cheese, gorgonzola and pepper in the bowl of a food processor. Pulse for a few seconds then add the chives and the celery purée. Pulse again for a few seconds. Empty the cheese mixture into a large bowl and stir in the whole celery mixture. Place the Cheddar, cream cheese, gorgonzola and pepper in the bowl of a food processor. Pulse for a few seconds then add the chives and the celery purée. Pulse again for a few seconds. Empty the cheese mixture into a large bowl and stir in the whole celery mixture. Divide the cheese and cider pâté between four ramekins and place on baking tray. Bake in the oven for 15–20 minutes. Leave to cool before serving. Divide the cheese and cider pâté between four ramekins and place on baking tray. Bake in the oven for 15–20 minutes. Leave to cool before serving. Serve the scones with the pâté, chutney, cherry tomatoes and watercress. Serve the scones with the pâté, chutney, cherry tomatoes and watercress."
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} | 49683010a2a9e446d2b00aa3d3b5d231cae05c5dd79fe78744419c1d5778d717 | Garlic and paprika prawns recipe
An average of 4.5 out of 5 stars from 2 ratings 100ml/3½fl oz olive oil1 red onion, peeled, finely sliced 1 tbsp sherry2 garlic cloves, peeled, crushed 2 tsp smoked paprika1 tsp dried chili flakes8 plum tomatoes, chopped12 raw king prawns, shells and heads removed100g/3½oz breadcrumbs (preferably brioche)1 tbsp chopped fresh parsleysalt and freshly ground black peppercrusty bread, to serve 100ml/3½fl oz olive oil 1 red onion, peeled, finely sliced 1 tbsp sherry 2 garlic cloves, peeled, crushed 2 tsp smoked paprika 1 tsp dried chili flakes 8 plum tomatoes, chopped 12 raw king prawns, shells and heads removed 100g/3½oz breadcrumbs (preferably brioche) 1 tbsp chopped fresh parsley salt and freshly ground black pepper crusty bread, to serve Method Preheat the oven to 180C/350F/Gas 4.Heat one tablespoon of the oil in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the sherry and cook for a further 1-2 minutes, or until the volume of the liquid has reduced slightly. Add the garlic, paprika, chilli, tomatoes and the remaining oil and cook for a further 18-20 minutes, or until the sauce is thick and the tomatoes have softened.Stir in the prawns and spoon into an ovenproof dish. Sprinkle over the breadcrumbs and bake for 15-17 minutes, or until golden-brown on top.Serve immediately with the crusty bread. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the sherry and cook for a further 1-2 minutes, or until the volume of the liquid has reduced slightly. Heat one tablespoon of the oil in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the sherry and cook for a further 1-2 minutes, or until the volume of the liquid has reduced slightly. Add the garlic, paprika, chilli, tomatoes and the remaining oil and cook for a further 18-20 minutes, or until the sauce is thick and the tomatoes have softened. Add the garlic, paprika, chilli, tomatoes and the remaining oil and cook for a further 18-20 minutes, or until the sauce is thick and the tomatoes have softened. Stir in the prawns and spoon into an ovenproof dish. Sprinkle over the breadcrumbs and bake for 15-17 minutes, or until golden-brown on top. Stir in the prawns and spoon into an ovenproof dish. Sprinkle over the breadcrumbs and bake for 15-17 minutes, or until golden-brown on top. Serve immediately with the crusty bread. Serve immediately with the crusty bread. | {
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"title": "Garlic and paprika prawns recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings 100ml/3½fl oz olive oil1 red onion, peeled, finely sliced 1 tbsp sherry2 garlic cloves, peeled, crushed 2 tsp smoked paprika1 tsp dried chili flakes8 plum tomatoes, chopped12 raw king prawns, shells and heads removed100g/3½oz breadcrumbs (preferably brioche)1 tbsp chopped fresh parsleysalt and freshly ground black peppercrusty bread, to serve 100ml/3½fl oz olive oil 1 red onion, peeled, finely sliced 1 tbsp sherry 2 garlic cloves, peeled, crushed 2 tsp smoked paprika 1 tsp dried chili flakes 8 plum tomatoes, chopped 12 raw king prawns, shells and heads removed 100g/3½oz breadcrumbs (preferably brioche) 1 tbsp chopped fresh parsley salt and freshly ground black pepper crusty bread, to serve Method Preheat the oven to 180C/350F/Gas 4.Heat one tablespoon of the oil in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the sherry and cook for a further 1-2 minutes, or until the volume of the liquid has reduced slightly. Add the garlic, paprika, chilli, tomatoes and the remaining oil and cook for a further 18-20 minutes, or until the sauce is thick and the tomatoes have softened.Stir in the prawns and spoon into an ovenproof dish. Sprinkle over the breadcrumbs and bake for 15-17 minutes, or until golden-brown on top.Serve immediately with the crusty bread. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the sherry and cook for a further 1-2 minutes, or until the volume of the liquid has reduced slightly. Heat one tablespoon of the oil in a frying pan over a medium heat and fry the onion for 4-5 minutes, or until softened. Add the sherry and cook for a further 1-2 minutes, or until the volume of the liquid has reduced slightly. Add the garlic, paprika, chilli, tomatoes and the remaining oil and cook for a further 18-20 minutes, or until the sauce is thick and the tomatoes have softened. Add the garlic, paprika, chilli, tomatoes and the remaining oil and cook for a further 18-20 minutes, or until the sauce is thick and the tomatoes have softened. Stir in the prawns and spoon into an ovenproof dish. Sprinkle over the breadcrumbs and bake for 15-17 minutes, or until golden-brown on top. Stir in the prawns and spoon into an ovenproof dish. Sprinkle over the breadcrumbs and bake for 15-17 minutes, or until golden-brown on top. Serve immediately with the crusty bread. Serve immediately with the crusty bread."
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} | 4b62600d88838248670f839e4a99804b275c71b1d386acd97e68cd610e91ac2b | Garlic and chilli prawns recipe
An average of 5.0 out of 5 stars from 3 ratings Serve this as a main (for 4 people) or for up to 6–8 people as part of tapas, starter or part of a salad. 600g/1lb 5oz whole king prawns (around 24 medium)150ml/5fl oz olive oil4 garlic cloves, very finely chopped3 tbsp very finely chopped parsley leaves generous pinch dried red chilli flakessea salt 600g/1lb 5oz whole king prawns (around 24 medium) 150ml/5fl oz olive oil 4 garlic cloves, very finely chopped 3 tbsp very finely chopped parsley leaves generous pinch dried red chilli flakes sea salt lemon wedgesbread (optional) lemon wedges bread (optional) Method Peel the prawns, leaving the tip of the tail and the head intact.Pour the olive oil into a large frying pan and set over a medium heat. Add the garlic, parsley, chilli flakes and a large pinch of sea salt and cook for a couple of minutes, stirring constantly, until the garlic starts to soften but isn’t taking much colour on.Turn up the heat and add the prawns, frying briskly on each side until they are pink and cooked through. This will take up to 3 minutes. Carefully remove the prawns from the frying pan with a slotted spoon. Serve immediately with some of the flavoured cooking oil drizzled over, with lemon wedges and perhaps some bread for dipping. Peel the prawns, leaving the tip of the tail and the head intact. Peel the prawns, leaving the tip of the tail and the head intact. Pour the olive oil into a large frying pan and set over a medium heat. Add the garlic, parsley, chilli flakes and a large pinch of sea salt and cook for a couple of minutes, stirring constantly, until the garlic starts to soften but isn’t taking much colour on. Pour the olive oil into a large frying pan and set over a medium heat. Add the garlic, parsley, chilli flakes and a large pinch of sea salt and cook for a couple of minutes, stirring constantly, until the garlic starts to soften but isn’t taking much colour on. Turn up the heat and add the prawns, frying briskly on each side until they are pink and cooked through. This will take up to 3 minutes. Turn up the heat and add the prawns, frying briskly on each side until they are pink and cooked through. This will take up to 3 minutes. Carefully remove the prawns from the frying pan with a slotted spoon. Serve immediately with some of the flavoured cooking oil drizzled over, with lemon wedges and perhaps some bread for dipping. Carefully remove the prawns from the frying pan with a slotted spoon. Serve immediately with some of the flavoured cooking oil drizzled over, with lemon wedges and perhaps some bread for dipping. | {
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"title": "Garlic and chilli prawns recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Serve this as a main (for 4 people) or for up to 6–8 people as part of tapas, starter or part of a salad. 600g/1lb 5oz whole king prawns (around 24 medium)150ml/5fl oz olive oil4 garlic cloves, very finely chopped3 tbsp very finely chopped parsley leaves generous pinch dried red chilli flakessea salt 600g/1lb 5oz whole king prawns (around 24 medium) 150ml/5fl oz olive oil 4 garlic cloves, very finely chopped 3 tbsp very finely chopped parsley leaves generous pinch dried red chilli flakes sea salt lemon wedgesbread (optional) lemon wedges bread (optional) Method Peel the prawns, leaving the tip of the tail and the head intact.Pour the olive oil into a large frying pan and set over a medium heat. Add the garlic, parsley, chilli flakes and a large pinch of sea salt and cook for a couple of minutes, stirring constantly, until the garlic starts to soften but isn’t taking much colour on.Turn up the heat and add the prawns, frying briskly on each side until they are pink and cooked through. This will take up to 3 minutes. Carefully remove the prawns from the frying pan with a slotted spoon. Serve immediately with some of the flavoured cooking oil drizzled over, with lemon wedges and perhaps some bread for dipping. Peel the prawns, leaving the tip of the tail and the head intact. Peel the prawns, leaving the tip of the tail and the head intact. Pour the olive oil into a large frying pan and set over a medium heat. Add the garlic, parsley, chilli flakes and a large pinch of sea salt and cook for a couple of minutes, stirring constantly, until the garlic starts to soften but isn’t taking much colour on. Pour the olive oil into a large frying pan and set over a medium heat. Add the garlic, parsley, chilli flakes and a large pinch of sea salt and cook for a couple of minutes, stirring constantly, until the garlic starts to soften but isn’t taking much colour on. Turn up the heat and add the prawns, frying briskly on each side until they are pink and cooked through. This will take up to 3 minutes. Turn up the heat and add the prawns, frying briskly on each side until they are pink and cooked through. This will take up to 3 minutes. Carefully remove the prawns from the frying pan with a slotted spoon. Serve immediately with some of the flavoured cooking oil drizzled over, with lemon wedges and perhaps some bread for dipping. Carefully remove the prawns from the frying pan with a slotted spoon. Serve immediately with some of the flavoured cooking oil drizzled over, with lemon wedges and perhaps some bread for dipping."
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} | 8f9cd533c52bab2c4cf764a8312c270c20b756bd19b46bb6a6ccd5cfcddd1ea6 | Garden cupcakes with chilled raspberry punch recipe
To make the raspberry punch, bring the sugar and 1.2 litres/2 pints water to the boil in a large saucepan. Remove from the heat, add the lemongrass and leave to infuse for 10 minutes. Add the verbena, if using, and infuse for another 2 minutes. Pour over the raspberry purée and whisk to combine. Add the perilla, cover with cling film and leave to infuse overnight in the fridge. Pass through a sieve the next day, squeezing hard to extract all the liquid. Chill the punch over ice until ready to serve.To make the brown butter cakes, heat the butter in a saucepan over a medium heat until the butter is browned, stirring the bottom of the pan regularly. Once the butter is a nice deep golden colour, pour into a bowl, including the sediment, and leave to cool to room temperature. Sieve the icing sugar, flour and baking powder into the bowl of a kitchen mixer, then mix in the ground almonds. Gradually whisk the butter into the dry ingredients. Gradually whisk in the egg whites. Transfer to the fridge and chill for 1 hour.Preheat the oven to 210C/190C Fan/Gas 7. Line the bottom of an six-hole muffin tin with pieces of greaseproof paper and grease lightly with butter. Fill the holes one-quarter full, then push 3 raspberries into the centre of each cake (the cakes will rise and the raspberries will be pushed outwards, so stick them in the centre for that reason). Pipe more cake mixture on top until they are three-quarters full. Bake for 15 minutes, then remove from the oven. Leave to cool for 5 minutes, then remove from the tin and leave to cool upside down on a wire rack (this will flatten the top slightly, which will make the piping easier). To make the orange blossom frosting, carefully and lightly whisk all of the ingredients until combined, folding rather than beating (mascarpone and yoghurt become runny if over-whipped). The mixture should remain firm. Transfer to a piping bag with a star-shaped nozzle, if you have one. Leave to chill in the fridge.To assemble, dust the cakes, wider, flat-sides up, with icing sugar. Pipe the frosting generously on top. Squeeze the bag a bit firmer than you think you would need to as it is actually easier to pipe if it comes out a bit quicker. Place herbs and flowers on top of each cake, creating height and volume. Fill tumblers with ice and pour in the raspberry punch. Serve the cakes and punch. To make the raspberry punch, bring the sugar and 1.2 litres/2 pints water to the boil in a large saucepan. Remove from the heat, add the lemongrass and leave to infuse for 10 minutes. Add the verbena, if using, and infuse for another 2 minutes. Pour over the raspberry purée and whisk to combine. Add the perilla, cover with cling film and leave to infuse overnight in the fridge. Pass through a sieve the next day, squeezing hard to extract all the liquid. Chill the punch over ice until ready to serve. To make the raspberry punch, bring the sugar and 1.2 litres/2 pints water to the boil in a large saucepan. Remove from the heat, add the lemongrass and leave to infuse for 10 minutes. Add the verbena, if using, and infuse for another 2 minutes. Pour over the raspberry purée and whisk to combine. Add the perilla, cover with cling film and leave to infuse overnight in the fridge. Pass through a sieve the next day, squeezing hard to extract all the liquid. Chill the punch over ice until ready to serve. To make the brown butter cakes, heat the butter in a saucepan over a medium heat until the butter is browned, stirring the bottom of the pan regularly. Once the butter is a nice deep golden colour, pour into a bowl, including the sediment, and leave to cool to room temperature. To make the brown butter cakes, heat the butter in a saucepan over a medium heat until the butter is browned, stirring the bottom of the pan regularly. Once the butter is a nice deep golden colour, pour into a bowl, including the sediment, and leave to cool to room temperature. Sieve the icing sugar, flour and baking powder into the bowl of a kitchen mixer, then mix in the ground almonds. Gradually whisk the butter into the dry ingredients. Gradually whisk in the egg whites. Transfer to the fridge and chill for 1 hour. Sieve the icing sugar, flour and baking powder into the bowl of a kitchen mixer, then mix in the ground almonds. Gradually whisk the butter into the dry ingredients. Gradually whisk in the egg whites. Transfer to the fridge and chill for 1 hour. Preheat the oven to 210C/190C Fan/Gas 7. Line the bottom of an six-hole muffin tin with pieces of greaseproof paper and grease lightly with butter. Preheat the oven to 210C/190C Fan/Gas 7. Line the bottom of an six-hole muffin tin with pieces of greaseproof paper and grease lightly with butter. Fill the holes one-quarter full, then push 3 raspberries into the centre of each cake (the cakes will rise and the raspberries will be pushed outwards, so stick them in the centre for that reason). Pipe more cake mixture on top until they are three-quarters full. Bake for 15 minutes, then remove from the oven. Leave to cool for 5 minutes, then remove from the tin and leave to cool upside down on a wire rack (this will flatten the top slightly, which will make the piping easier). Fill the holes one-quarter full, then push 3 raspberries into the centre of each cake (the cakes will rise and the raspberries will be pushed outwards, so stick them in the centre for that reason). Pipe more cake mixture on top until they are three-quarters full. Bake for 15 minutes, then remove from the oven. Leave to cool for 5 minutes, then remove from the tin and leave to cool upside down on a wire rack (this will flatten the top slightly, which will make the piping easier). To make the orange blossom frosting, carefully and lightly whisk all of the ingredients until combined, folding rather than beating (mascarpone and yoghurt become runny if over-whipped). The mixture should remain firm. Transfer to a piping bag with a star-shaped nozzle, if you have one. Leave to chill in the fridge. To make the orange blossom frosting, carefully and lightly whisk all of the ingredients until combined, folding rather than beating (mascarpone and yoghurt become runny if over-whipped). The mixture should remain firm. Transfer to a piping bag with a star-shaped nozzle, if you have one. Leave to chill in the fridge. To assemble, dust the cakes, wider, flat-sides up, with icing sugar. Pipe the frosting generously on top. Squeeze the bag a bit firmer than you think you would need to as it is actually easier to pipe if it comes out a bit quicker. Place herbs and flowers on top of each cake, creating height and volume. Fill tumblers with ice and pour in the raspberry punch. Serve the cakes and punch. To assemble, dust the cakes, wider, flat-sides up, with icing sugar. Pipe the frosting generously on top. Squeeze the bag a bit firmer than you think you would need to as it is actually easier to pipe if it comes out a bit quicker. Place herbs and flowers on top of each cake, creating height and volume. Fill tumblers with ice and pour in the raspberry punch. Serve the cakes and punch. | {
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"title": "Garden cupcakes with chilled raspberry punch recipe",
"content": "To make the raspberry punch, bring the sugar and 1.2 litres/2 pints water to the boil in a large saucepan. Remove from the heat, add the lemongrass and leave to infuse for 10 minutes. Add the verbena, if using, and infuse for another 2 minutes. Pour over the raspberry purée and whisk to combine. Add the perilla, cover with cling film and leave to infuse overnight in the fridge. Pass through a sieve the next day, squeezing hard to extract all the liquid. Chill the punch over ice until ready to serve.To make the brown butter cakes, heat the butter in a saucepan over a medium heat until the butter is browned, stirring the bottom of the pan regularly. Once the butter is a nice deep golden colour, pour into a bowl, including the sediment, and leave to cool to room temperature. Sieve the icing sugar, flour and baking powder into the bowl of a kitchen mixer, then mix in the ground almonds. Gradually whisk the butter into the dry ingredients. Gradually whisk in the egg whites. Transfer to the fridge and chill for 1 hour.Preheat the oven to 210C/190C Fan/Gas 7. Line the bottom of an six-hole muffin tin with pieces of greaseproof paper and grease lightly with butter. Fill the holes one-quarter full, then push 3 raspberries into the centre of each cake (the cakes will rise and the raspberries will be pushed outwards, so stick them in the centre for that reason). Pipe more cake mixture on top until they are three-quarters full. Bake for 15 minutes, then remove from the oven. Leave to cool for 5 minutes, then remove from the tin and leave to cool upside down on a wire rack (this will flatten the top slightly, which will make the piping easier). To make the orange blossom frosting, carefully and lightly whisk all of the ingredients until combined, folding rather than beating (mascarpone and yoghurt become runny if over-whipped). The mixture should remain firm. Transfer to a piping bag with a star-shaped nozzle, if you have one. Leave to chill in the fridge.To assemble, dust the cakes, wider, flat-sides up, with icing sugar. Pipe the frosting generously on top. Squeeze the bag a bit firmer than you think you would need to as it is actually easier to pipe if it comes out a bit quicker. Place herbs and flowers on top of each cake, creating height and volume. Fill tumblers with ice and pour in the raspberry punch. Serve the cakes and punch. To make the raspberry punch, bring the sugar and 1.2 litres/2 pints water to the boil in a large saucepan. Remove from the heat, add the lemongrass and leave to infuse for 10 minutes. Add the verbena, if using, and infuse for another 2 minutes. Pour over the raspberry purée and whisk to combine. Add the perilla, cover with cling film and leave to infuse overnight in the fridge. Pass through a sieve the next day, squeezing hard to extract all the liquid. Chill the punch over ice until ready to serve. To make the raspberry punch, bring the sugar and 1.2 litres/2 pints water to the boil in a large saucepan. Remove from the heat, add the lemongrass and leave to infuse for 10 minutes. Add the verbena, if using, and infuse for another 2 minutes. Pour over the raspberry purée and whisk to combine. Add the perilla, cover with cling film and leave to infuse overnight in the fridge. Pass through a sieve the next day, squeezing hard to extract all the liquid. Chill the punch over ice until ready to serve. To make the brown butter cakes, heat the butter in a saucepan over a medium heat until the butter is browned, stirring the bottom of the pan regularly. Once the butter is a nice deep golden colour, pour into a bowl, including the sediment, and leave to cool to room temperature. To make the brown butter cakes, heat the butter in a saucepan over a medium heat until the butter is browned, stirring the bottom of the pan regularly. Once the butter is a nice deep golden colour, pour into a bowl, including the sediment, and leave to cool to room temperature. Sieve the icing sugar, flour and baking powder into the bowl of a kitchen mixer, then mix in the ground almonds. Gradually whisk the butter into the dry ingredients. Gradually whisk in the egg whites. Transfer to the fridge and chill for 1 hour. Sieve the icing sugar, flour and baking powder into the bowl of a kitchen mixer, then mix in the ground almonds. Gradually whisk the butter into the dry ingredients. Gradually whisk in the egg whites. Transfer to the fridge and chill for 1 hour. Preheat the oven to 210C/190C Fan/Gas 7. Line the bottom of an six-hole muffin tin with pieces of greaseproof paper and grease lightly with butter. Preheat the oven to 210C/190C Fan/Gas 7. Line the bottom of an six-hole muffin tin with pieces of greaseproof paper and grease lightly with butter. Fill the holes one-quarter full, then push 3 raspberries into the centre of each cake (the cakes will rise and the raspberries will be pushed outwards, so stick them in the centre for that reason). Pipe more cake mixture on top until they are three-quarters full. Bake for 15 minutes, then remove from the oven. Leave to cool for 5 minutes, then remove from the tin and leave to cool upside down on a wire rack (this will flatten the top slightly, which will make the piping easier). Fill the holes one-quarter full, then push 3 raspberries into the centre of each cake (the cakes will rise and the raspberries will be pushed outwards, so stick them in the centre for that reason). Pipe more cake mixture on top until they are three-quarters full. Bake for 15 minutes, then remove from the oven. Leave to cool for 5 minutes, then remove from the tin and leave to cool upside down on a wire rack (this will flatten the top slightly, which will make the piping easier). To make the orange blossom frosting, carefully and lightly whisk all of the ingredients until combined, folding rather than beating (mascarpone and yoghurt become runny if over-whipped). The mixture should remain firm. Transfer to a piping bag with a star-shaped nozzle, if you have one. Leave to chill in the fridge. To make the orange blossom frosting, carefully and lightly whisk all of the ingredients until combined, folding rather than beating (mascarpone and yoghurt become runny if over-whipped). The mixture should remain firm. Transfer to a piping bag with a star-shaped nozzle, if you have one. Leave to chill in the fridge. To assemble, dust the cakes, wider, flat-sides up, with icing sugar. Pipe the frosting generously on top. Squeeze the bag a bit firmer than you think you would need to as it is actually easier to pipe if it comes out a bit quicker. Place herbs and flowers on top of each cake, creating height and volume. Fill tumblers with ice and pour in the raspberry punch. Serve the cakes and punch. To assemble, dust the cakes, wider, flat-sides up, with icing sugar. Pipe the frosting generously on top. Squeeze the bag a bit firmer than you think you would need to as it is actually easier to pipe if it comes out a bit quicker. Place herbs and flowers on top of each cake, creating height and volume. Fill tumblers with ice and pour in the raspberry punch. Serve the cakes and punch."
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} | 1399271a253e63654c76484ec1b9b478d289eeb400db6a65e21c6f7c5a4522a7 | Garlic and rosemary chicken with ratatouille recipe
An average of 4.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_rosemary_chicken_51154_16x9.jpg Seek out the best quality cherry tomatoes, courgette and pepper for this easy summer dinner – they will deliver a wonderful rich sweetness. 4 garlic cloves 4 small chicken breast fillets (about 150g/5½oz each)2 tbsp olive oil3 rosemary sprigs, leaves finely chopped1 lemon, zest only25g/1oz butter500g/1lb 2oz cherry tomatoes, halved1 large courgette, chopped1 red pepper, thinly sliced1 tbsp balsamic vinegar500g/1lb 2oz fresh gnocchihandful fresh basil leaves, plus extra to servegrated pecorino, to servesea salt and freshly ground black pepper 4 garlic cloves 4 small chicken breast fillets (about 150g/5½oz each) 2 tbsp olive oil 3 rosemary sprigs, leaves finely chopped 1 lemon, zest only 25g/1oz butter 500g/1lb 2oz cherry tomatoes, halved 1 large courgette, chopped 1 red pepper, thinly sliced 1 tbsp balsamic vinegar 500g/1lb 2oz fresh gnocchi handful fresh basil leaves, plus extra to serve grated pecorino, to serve sea salt and freshly ground black pepper Method Chop the garlic on a chopping board. Sprinkle with sea salt and use the side of the knife to crush the garlic until a rough paste forms. Add the rosemary and lemon zest and finely chop everything together.Put the chicken fillets into a large bowl along with a tablespoon of the olive oil and the garlic and rosemary paste. Stir to fully coat the chicken. (If you have time you can leave the chicken to marinate in the fridge for up to 24 hours.)Heat a large non-stick frying pan with a tight-fitting lid over a high heat. Add the remaining tablespoon of olive oil. Once hot, fry the chicken breasts for 2 minutes on each side until golden-brown. Transfer to a plate and set aside.Add the butter, cherry tomatoes, courgette, pepper and balsamic vinegar to the pan. Cook, stirring often, until the tomatoes start to soften. Reduce the heat and return the chicken to the pan, nestling it into the vegetables. Cover with a lid and cook for 10 minutes, or until the chicken is cooked through and the tomatoes have cooked down slightly. Remove the lid and cook for a further 5 minutes. Use a fork to burst some of the tomatoes to release some of their juices for the sauce.While the chicken cooks, bring a large saucepan of salted water to the boil and add the gnocchi. Cook for 1–2 minutes until they float to the surface, then remove with a slotted spoon and add straight to the chicken pan, along with the basil leaves.Serve the chicken and gnocchi in wide bowls garnished with extra basil leaves, pecorino and a seasoning of salt and pepper. Chop the garlic on a chopping board. Sprinkle with sea salt and use the side of the knife to crush the garlic until a rough paste forms. Add the rosemary and lemon zest and finely chop everything together. Chop the garlic on a chopping board. Sprinkle with sea salt and use the side of the knife to crush the garlic until a rough paste forms. Add the rosemary and lemon zest and finely chop everything together. Put the chicken fillets into a large bowl along with a tablespoon of the olive oil and the garlic and rosemary paste. Stir to fully coat the chicken. (If you have time you can leave the chicken to marinate in the fridge for up to 24 hours.) Put the chicken fillets into a large bowl along with a tablespoon of the olive oil and the garlic and rosemary paste. Stir to fully coat the chicken. (If you have time you can leave the chicken to marinate in the fridge for up to 24 hours.) Heat a large non-stick frying pan with a tight-fitting lid over a high heat. Add the remaining tablespoon of olive oil. Once hot, fry the chicken breasts for 2 minutes on each side until golden-brown. Transfer to a plate and set aside. Heat a large non-stick frying pan with a tight-fitting lid over a high heat. Add the remaining tablespoon of olive oil. Once hot, fry the chicken breasts for 2 minutes on each side until golden-brown. Transfer to a plate and set aside. Add the butter, cherry tomatoes, courgette, pepper and balsamic vinegar to the pan. Cook, stirring often, until the tomatoes start to soften. Add the butter, cherry tomatoes, courgette, pepper and balsamic vinegar to the pan. Cook, stirring often, until the tomatoes start to soften. Reduce the heat and return the chicken to the pan, nestling it into the vegetables. Cover with a lid and cook for 10 minutes, or until the chicken is cooked through and the tomatoes have cooked down slightly. Reduce the heat and return the chicken to the pan, nestling it into the vegetables. Cover with a lid and cook for 10 minutes, or until the chicken is cooked through and the tomatoes have cooked down slightly. Remove the lid and cook for a further 5 minutes. Use a fork to burst some of the tomatoes to release some of their juices for the sauce. Remove the lid and cook for a further 5 minutes. Use a fork to burst some of the tomatoes to release some of their juices for the sauce. While the chicken cooks, bring a large saucepan of salted water to the boil and add the gnocchi. Cook for 1–2 minutes until they float to the surface, then remove with a slotted spoon and add straight to the chicken pan, along with the basil leaves. While the chicken cooks, bring a large saucepan of salted water to the boil and add the gnocchi. Cook for 1–2 minutes until they float to the surface, then remove with a slotted spoon and add straight to the chicken pan, along with the basil leaves. Serve the chicken and gnocchi in wide bowls garnished with extra basil leaves, pecorino and a seasoning of salt and pepper. Serve the chicken and gnocchi in wide bowls garnished with extra basil leaves, pecorino and a seasoning of salt and pepper. Recipe tips For this recipe try to choose small chicken breasts but if they are on the larger side, score them deeply on the diagonal across the flesh to speed up the cooking. If you don't have a large frying pan with a lid, you can cover the pan with a piece of kitchen foil instead. | {
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"content": "An average of 4.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_rosemary_chicken_51154_16x9.jpg Seek out the best quality cherry tomatoes, courgette and pepper for this easy summer dinner – they will deliver a wonderful rich sweetness. 4 garlic cloves 4 small chicken breast fillets (about 150g/5½oz each)2 tbsp olive oil3 rosemary sprigs, leaves finely chopped1 lemon, zest only25g/1oz butter500g/1lb 2oz cherry tomatoes, halved1 large courgette, chopped1 red pepper, thinly sliced1 tbsp balsamic vinegar500g/1lb 2oz fresh gnocchihandful fresh basil leaves, plus extra to servegrated pecorino, to servesea salt and freshly ground black pepper 4 garlic cloves 4 small chicken breast fillets (about 150g/5½oz each) 2 tbsp olive oil 3 rosemary sprigs, leaves finely chopped 1 lemon, zest only 25g/1oz butter 500g/1lb 2oz cherry tomatoes, halved 1 large courgette, chopped 1 red pepper, thinly sliced 1 tbsp balsamic vinegar 500g/1lb 2oz fresh gnocchi handful fresh basil leaves, plus extra to serve grated pecorino, to serve sea salt and freshly ground black pepper Method Chop the garlic on a chopping board. Sprinkle with sea salt and use the side of the knife to crush the garlic until a rough paste forms. Add the rosemary and lemon zest and finely chop everything together.Put the chicken fillets into a large bowl along with a tablespoon of the olive oil and the garlic and rosemary paste. Stir to fully coat the chicken. (If you have time you can leave the chicken to marinate in the fridge for up to 24 hours.)Heat a large non-stick frying pan with a tight-fitting lid over a high heat. Add the remaining tablespoon of olive oil. Once hot, fry the chicken breasts for 2 minutes on each side until golden-brown. Transfer to a plate and set aside.Add the butter, cherry tomatoes, courgette, pepper and balsamic vinegar to the pan. Cook, stirring often, until the tomatoes start to soften. Reduce the heat and return the chicken to the pan, nestling it into the vegetables. Cover with a lid and cook for 10 minutes, or until the chicken is cooked through and the tomatoes have cooked down slightly. Remove the lid and cook for a further 5 minutes. Use a fork to burst some of the tomatoes to release some of their juices for the sauce.While the chicken cooks, bring a large saucepan of salted water to the boil and add the gnocchi. Cook for 1–2 minutes until they float to the surface, then remove with a slotted spoon and add straight to the chicken pan, along with the basil leaves.Serve the chicken and gnocchi in wide bowls garnished with extra basil leaves, pecorino and a seasoning of salt and pepper. Chop the garlic on a chopping board. Sprinkle with sea salt and use the side of the knife to crush the garlic until a rough paste forms. Add the rosemary and lemon zest and finely chop everything together. Chop the garlic on a chopping board. Sprinkle with sea salt and use the side of the knife to crush the garlic until a rough paste forms. Add the rosemary and lemon zest and finely chop everything together. Put the chicken fillets into a large bowl along with a tablespoon of the olive oil and the garlic and rosemary paste. Stir to fully coat the chicken. (If you have time you can leave the chicken to marinate in the fridge for up to 24 hours.) Put the chicken fillets into a large bowl along with a tablespoon of the olive oil and the garlic and rosemary paste. Stir to fully coat the chicken. (If you have time you can leave the chicken to marinate in the fridge for up to 24 hours.) Heat a large non-stick frying pan with a tight-fitting lid over a high heat. Add the remaining tablespoon of olive oil. Once hot, fry the chicken breasts for 2 minutes on each side until golden-brown. Transfer to a plate and set aside. Heat a large non-stick frying pan with a tight-fitting lid over a high heat. Add the remaining tablespoon of olive oil. Once hot, fry the chicken breasts for 2 minutes on each side until golden-brown. Transfer to a plate and set aside. Add the butter, cherry tomatoes, courgette, pepper and balsamic vinegar to the pan. Cook, stirring often, until the tomatoes start to soften. Add the butter, cherry tomatoes, courgette, pepper and balsamic vinegar to the pan. Cook, stirring often, until the tomatoes start to soften. Reduce the heat and return the chicken to the pan, nestling it into the vegetables. Cover with a lid and cook for 10 minutes, or until the chicken is cooked through and the tomatoes have cooked down slightly. Reduce the heat and return the chicken to the pan, nestling it into the vegetables. Cover with a lid and cook for 10 minutes, or until the chicken is cooked through and the tomatoes have cooked down slightly. Remove the lid and cook for a further 5 minutes. Use a fork to burst some of the tomatoes to release some of their juices for the sauce. Remove the lid and cook for a further 5 minutes. Use a fork to burst some of the tomatoes to release some of their juices for the sauce. While the chicken cooks, bring a large saucepan of salted water to the boil and add the gnocchi. Cook for 1–2 minutes until they float to the surface, then remove with a slotted spoon and add straight to the chicken pan, along with the basil leaves. While the chicken cooks, bring a large saucepan of salted water to the boil and add the gnocchi. Cook for 1–2 minutes until they float to the surface, then remove with a slotted spoon and add straight to the chicken pan, along with the basil leaves. Serve the chicken and gnocchi in wide bowls garnished with extra basil leaves, pecorino and a seasoning of salt and pepper. Serve the chicken and gnocchi in wide bowls garnished with extra basil leaves, pecorino and a seasoning of salt and pepper. Recipe tips For this recipe try to choose small chicken breasts but if they are on the larger side, score them deeply on the diagonal across the flesh to speed up the cooking. If you don't have a large frying pan with a lid, you can cover the pan with a piece of kitchen foil instead."
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} | b725a8171446102395cac36b95971a183e0ec821d78c3f3460d2f4df86e984e4 | Haddock kempu recipe
An average of 5.0 out of 5 stars from 2 ratings Haddock kempu is deep-fried battered haddock with a fragrant stir-fry. 4 x 150–200g/5½–7oz haddock fillet, skin-on and pin-boned 4 x 150–200g/5½–7oz haddock fillet, skin-on and pin-boned 300g/10½oz cornflour2 tsp chilli powder1 tbsp caster sugar1 tsp cumin seeds, roasted and ground ½ tsp nigella seeds½ tsp carom seeds 1 tsp salt150ml/5fl oz malt vinegar 300g/10½oz cornflour 2 tsp chilli powder 1 tbsp caster sugar 1 tsp cumin seeds, roasted and ground ½ tsp nigella seeds ½ tsp carom seeds 1 tsp salt 150ml/5fl oz malt vinegar 2 tbsp vegetable oil, plus extra for deep-frying10 fresh curry leaves1 tsp black mustard seeds3 garlic cloves, finely chopped1 red onion, finely chopped2 green chillies, slit lengthways and cut into 2cm/¾in pieceshandful purple sprouting broccoli½ red pepper, seeds removed and cut into 1cm/½in dice 2.5cm/1in piece of fresh ginger, peeled and finely chopped½ tsp salt½ tsp caster sugarjuice of ½ lemon2 tbsp natural yoghurt, whisked (optional)fresh coriander leaves, to garnish 2 tbsp vegetable oil, plus extra for deep-frying 10 fresh curry leaves 1 tsp black mustard seeds 3 garlic cloves, finely chopped 1 red onion, finely chopped 2 green chillies, slit lengthways and cut into 2cm/¾in pieces handful purple sprouting broccoli ½ red pepper, seeds removed and cut into 1cm/½in dice 2.5cm/1in piece of fresh ginger, peeled and finely chopped ½ tsp salt ½ tsp caster sugar juice of ½ lemon 2 tbsp natural yoghurt, whisked (optional) fresh coriander leaves, to garnish 200g/7oz natural yoghurtpinch ground turmeric2 tbsp vegetable oilpinch nigella seedspinch carom seeds 200g/7oz natural yoghurt pinch ground turmeric 2 tbsp vegetable oil pinch nigella seeds pinch carom seeds Method Lightly salt the haddock and leave to rest for 30 minutes.To make the batter, put the cornflour in a bowl and add the remaining ingredients to make a thick batter.Heat the deep-frying oil to 180C in a deep-fat fryer or a deep, heavy-based saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the haddock peices in the batter, letting the excess drip off, and deep-fry for about 3 minutes, until crisp and golden brown. Transfer to kitchen paper to drain and keep hot.Heat the oil in a frying pan. Add the curry leaves, mustard seeds, garlic, onion, chilies, broccoli and peppers and stir-fry over a high heat for 2 minutes. Add the fried haddock, the ginger, salt and sugar and continue stir-frying for 2 minutes. Squeeze in the lemon juice, whisked yoghurt (if using) and sprinkle with the fresh coriander. To serve, put the yoghurt and turmeric in a bowl and mix well. Heat the oil in a small frying pan and add the seeds. Once they start popping, tip them onto the yoghurt. Serve the gobhi kempu and haddock with the yoghurt. Lightly salt the haddock and leave to rest for 30 minutes. Lightly salt the haddock and leave to rest for 30 minutes. To make the batter, put the cornflour in a bowl and add the remaining ingredients to make a thick batter. To make the batter, put the cornflour in a bowl and add the remaining ingredients to make a thick batter. Heat the deep-frying oil to 180C in a deep-fat fryer or a deep, heavy-based saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the haddock peices in the batter, letting the excess drip off, and deep-fry for about 3 minutes, until crisp and golden brown. Transfer to kitchen paper to drain and keep hot. Heat the deep-frying oil to 180C in a deep-fat fryer or a deep, heavy-based saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the haddock peices in the batter, letting the excess drip off, and deep-fry for about 3 minutes, until crisp and golden brown. Transfer to kitchen paper to drain and keep hot. Heat the oil in a frying pan. Add the curry leaves, mustard seeds, garlic, onion, chilies, broccoli and peppers and stir-fry over a high heat for 2 minutes. Add the fried haddock, the ginger, salt and sugar and continue stir-frying for 2 minutes. Squeeze in the lemon juice, whisked yoghurt (if using) and sprinkle with the fresh coriander. Heat the oil in a frying pan. Add the curry leaves, mustard seeds, garlic, onion, chilies, broccoli and peppers and stir-fry over a high heat for 2 minutes. Add the fried haddock, the ginger, salt and sugar and continue stir-frying for 2 minutes. Squeeze in the lemon juice, whisked yoghurt (if using) and sprinkle with the fresh coriander. To serve, put the yoghurt and turmeric in a bowl and mix well. Heat the oil in a small frying pan and add the seeds. Once they start popping, tip them onto the yoghurt. Serve the gobhi kempu and haddock with the yoghurt. To serve, put the yoghurt and turmeric in a bowl and mix well. Heat the oil in a small frying pan and add the seeds. Once they start popping, tip them onto the yoghurt. Serve the gobhi kempu and haddock with the yoghurt. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings Haddock kempu is deep-fried battered haddock with a fragrant stir-fry. 4 x 150–200g/5½–7oz haddock fillet, skin-on and pin-boned 4 x 150–200g/5½–7oz haddock fillet, skin-on and pin-boned 300g/10½oz cornflour2 tsp chilli powder1 tbsp caster sugar1 tsp cumin seeds, roasted and ground ½ tsp nigella seeds½ tsp carom seeds 1 tsp salt150ml/5fl oz malt vinegar 300g/10½oz cornflour 2 tsp chilli powder 1 tbsp caster sugar 1 tsp cumin seeds, roasted and ground ½ tsp nigella seeds ½ tsp carom seeds 1 tsp salt 150ml/5fl oz malt vinegar 2 tbsp vegetable oil, plus extra for deep-frying10 fresh curry leaves1 tsp black mustard seeds3 garlic cloves, finely chopped1 red onion, finely chopped2 green chillies, slit lengthways and cut into 2cm/¾in pieceshandful purple sprouting broccoli½ red pepper, seeds removed and cut into 1cm/½in dice 2.5cm/1in piece of fresh ginger, peeled and finely chopped½ tsp salt½ tsp caster sugarjuice of ½ lemon2 tbsp natural yoghurt, whisked (optional)fresh coriander leaves, to garnish 2 tbsp vegetable oil, plus extra for deep-frying 10 fresh curry leaves 1 tsp black mustard seeds 3 garlic cloves, finely chopped 1 red onion, finely chopped 2 green chillies, slit lengthways and cut into 2cm/¾in pieces handful purple sprouting broccoli ½ red pepper, seeds removed and cut into 1cm/½in dice 2.5cm/1in piece of fresh ginger, peeled and finely chopped ½ tsp salt ½ tsp caster sugar juice of ½ lemon 2 tbsp natural yoghurt, whisked (optional) fresh coriander leaves, to garnish 200g/7oz natural yoghurtpinch ground turmeric2 tbsp vegetable oilpinch nigella seedspinch carom seeds 200g/7oz natural yoghurt pinch ground turmeric 2 tbsp vegetable oil pinch nigella seeds pinch carom seeds Method Lightly salt the haddock and leave to rest for 30 minutes.To make the batter, put the cornflour in a bowl and add the remaining ingredients to make a thick batter.Heat the deep-frying oil to 180C in a deep-fat fryer or a deep, heavy-based saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the haddock peices in the batter, letting the excess drip off, and deep-fry for about 3 minutes, until crisp and golden brown. Transfer to kitchen paper to drain and keep hot.Heat the oil in a frying pan. Add the curry leaves, mustard seeds, garlic, onion, chilies, broccoli and peppers and stir-fry over a high heat for 2 minutes. Add the fried haddock, the ginger, salt and sugar and continue stir-frying for 2 minutes. Squeeze in the lemon juice, whisked yoghurt (if using) and sprinkle with the fresh coriander. To serve, put the yoghurt and turmeric in a bowl and mix well. Heat the oil in a small frying pan and add the seeds. Once they start popping, tip them onto the yoghurt. Serve the gobhi kempu and haddock with the yoghurt. Lightly salt the haddock and leave to rest for 30 minutes. Lightly salt the haddock and leave to rest for 30 minutes. To make the batter, put the cornflour in a bowl and add the remaining ingredients to make a thick batter. To make the batter, put the cornflour in a bowl and add the remaining ingredients to make a thick batter. Heat the deep-frying oil to 180C in a deep-fat fryer or a deep, heavy-based saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the haddock peices in the batter, letting the excess drip off, and deep-fry for about 3 minutes, until crisp and golden brown. Transfer to kitchen paper to drain and keep hot. Heat the deep-frying oil to 180C in a deep-fat fryer or a deep, heavy-based saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the haddock peices in the batter, letting the excess drip off, and deep-fry for about 3 minutes, until crisp and golden brown. Transfer to kitchen paper to drain and keep hot. Heat the oil in a frying pan. Add the curry leaves, mustard seeds, garlic, onion, chilies, broccoli and peppers and stir-fry over a high heat for 2 minutes. Add the fried haddock, the ginger, salt and sugar and continue stir-frying for 2 minutes. Squeeze in the lemon juice, whisked yoghurt (if using) and sprinkle with the fresh coriander. Heat the oil in a frying pan. Add the curry leaves, mustard seeds, garlic, onion, chilies, broccoli and peppers and stir-fry over a high heat for 2 minutes. Add the fried haddock, the ginger, salt and sugar and continue stir-frying for 2 minutes. Squeeze in the lemon juice, whisked yoghurt (if using) and sprinkle with the fresh coriander. To serve, put the yoghurt and turmeric in a bowl and mix well. Heat the oil in a small frying pan and add the seeds. Once they start popping, tip them onto the yoghurt. Serve the gobhi kempu and haddock with the yoghurt. To serve, put the yoghurt and turmeric in a bowl and mix well. Heat the oil in a small frying pan and add the seeds. Once they start popping, tip them onto the yoghurt. Serve the gobhi kempu and haddock with the yoghurt."
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} | 64987b61754da74842b0138fa0023834579ec47473c58c36b842f3cfb6b68d08 | Haddock goujons with roasted cauliflower salad recipe
An average of 5.0 out of 5 stars from 1 rating This Passover salad with haddock goujons is easy to throw together and makes a great light lunch for two! oil, for deep-frying400g/14oz haddock fillet, pin-boned and skinned, cut into goujons2 free-range eggs, beaten150g/5½oz medium matzo meal oil, for deep-frying 400g/14oz haddock fillet, pin-boned and skinned, cut into goujons 2 free-range eggs, beaten 150g/5½oz medium matzo meal 1 small cauliflower, broken into florets1 red onion, peeled and cut into wedges1 tbsp ground cumin1 tsp smoked paprika2 tbsp olive oil75g/2½oz golden raisins75g/2½oz pistachios75g/2½oz dates, pitted and roughly chopped1 tbsp roughly chopped fresh mint1 tbsp roughly chopped fresh parsley For the dressing3 tbsp olive oil1 tbsp red wine vinegar1 lemon, zest and juice only 1 small cauliflower, broken into florets 1 red onion, peeled and cut into wedges 1 tbsp ground cumin 1 tsp smoked paprika 2 tbsp olive oil 75g/2½oz golden raisins 75g/2½oz pistachios 75g/2½oz dates, pitted and roughly chopped 1 tbsp roughly chopped fresh mint 1 tbsp roughly chopped fresh parsley For the dressing 3 tbsp olive oil 1 tbsp red wine vinegar 1 lemon, zest and juice only Method For the haddock goujons, preheat a deep-fat fryer to 180C. Alternatively, fill a large, deep, heavy-bottomed pan with enough oil for deep frying and pre-heat to 180C. Do not fill more than two-thirds full. CAUTION: Hot oil can be dangerous. Do not leave unattended.Coat the goujons in the egg, then in the matzo meal. Cook the goujons in the deep-fat fryer for 2–3 minutes, the remove and drain on kitchen paper. Allow the goujons to cool, then set aside in the fridge until ready to serve.For the roasted cauliflower salad, preheat the oven to 180C/160C Fan/Gas 4. Toss the cauliflower, onion, cumin, paprika and olive oil together on a baking tray, and roast in the oven for 15 –20 minutes until nicely roasted and golden. Combine the roasted cauliflower mixture with the raisins, pistachios, dates, mint and parsley.Whisk the dressing ingredients together in a separate bowl. Just before you serve, dress the salad with the dressing and serve alongside the cold goujons. For the haddock goujons, preheat a deep-fat fryer to 180C. Alternatively, fill a large, deep, heavy-bottomed pan with enough oil for deep frying and pre-heat to 180C. Do not fill more than two-thirds full. CAUTION: Hot oil can be dangerous. Do not leave unattended. For the haddock goujons, preheat a deep-fat fryer to 180C. Alternatively, fill a large, deep, heavy-bottomed pan with enough oil for deep frying and pre-heat to 180C. Do not fill more than two-thirds full. CAUTION: Hot oil can be dangerous. Do not leave unattended. Coat the goujons in the egg, then in the matzo meal. Cook the goujons in the deep-fat fryer for 2–3 minutes, the remove and drain on kitchen paper. Allow the goujons to cool, then set aside in the fridge until ready to serve. Coat the goujons in the egg, then in the matzo meal. Cook the goujons in the deep-fat fryer for 2–3 minutes, the remove and drain on kitchen paper. Allow the goujons to cool, then set aside in the fridge until ready to serve. For the roasted cauliflower salad, preheat the oven to 180C/160C Fan/Gas 4. Toss the cauliflower, onion, cumin, paprika and olive oil together on a baking tray, and roast in the oven for 15 –20 minutes until nicely roasted and golden. For the roasted cauliflower salad, preheat the oven to 180C/160C Fan/Gas 4. Toss the cauliflower, onion, cumin, paprika and olive oil together on a baking tray, and roast in the oven for 15 –20 minutes until nicely roasted and golden. Combine the roasted cauliflower mixture with the raisins, pistachios, dates, mint and parsley. Combine the roasted cauliflower mixture with the raisins, pistachios, dates, mint and parsley. Whisk the dressing ingredients together in a separate bowl. Just before you serve, dress the salad with the dressing and serve alongside the cold goujons. Whisk the dressing ingredients together in a separate bowl. Just before you serve, dress the salad with the dressing and serve alongside the cold goujons. | {
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"title": "Haddock goujons with roasted cauliflower salad recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This Passover salad with haddock goujons is easy to throw together and makes a great light lunch for two! oil, for deep-frying400g/14oz haddock fillet, pin-boned and skinned, cut into goujons2 free-range eggs, beaten150g/5½oz medium matzo meal oil, for deep-frying 400g/14oz haddock fillet, pin-boned and skinned, cut into goujons 2 free-range eggs, beaten 150g/5½oz medium matzo meal 1 small cauliflower, broken into florets1 red onion, peeled and cut into wedges1 tbsp ground cumin1 tsp smoked paprika2 tbsp olive oil75g/2½oz golden raisins75g/2½oz pistachios75g/2½oz dates, pitted and roughly chopped1 tbsp roughly chopped fresh mint1 tbsp roughly chopped fresh parsley For the dressing3 tbsp olive oil1 tbsp red wine vinegar1 lemon, zest and juice only 1 small cauliflower, broken into florets 1 red onion, peeled and cut into wedges 1 tbsp ground cumin 1 tsp smoked paprika 2 tbsp olive oil 75g/2½oz golden raisins 75g/2½oz pistachios 75g/2½oz dates, pitted and roughly chopped 1 tbsp roughly chopped fresh mint 1 tbsp roughly chopped fresh parsley For the dressing 3 tbsp olive oil 1 tbsp red wine vinegar 1 lemon, zest and juice only Method For the haddock goujons, preheat a deep-fat fryer to 180C. Alternatively, fill a large, deep, heavy-bottomed pan with enough oil for deep frying and pre-heat to 180C. Do not fill more than two-thirds full. CAUTION: Hot oil can be dangerous. Do not leave unattended.Coat the goujons in the egg, then in the matzo meal. Cook the goujons in the deep-fat fryer for 2–3 minutes, the remove and drain on kitchen paper. Allow the goujons to cool, then set aside in the fridge until ready to serve.For the roasted cauliflower salad, preheat the oven to 180C/160C Fan/Gas 4. Toss the cauliflower, onion, cumin, paprika and olive oil together on a baking tray, and roast in the oven for 15 –20 minutes until nicely roasted and golden. Combine the roasted cauliflower mixture with the raisins, pistachios, dates, mint and parsley.Whisk the dressing ingredients together in a separate bowl. Just before you serve, dress the salad with the dressing and serve alongside the cold goujons. For the haddock goujons, preheat a deep-fat fryer to 180C. Alternatively, fill a large, deep, heavy-bottomed pan with enough oil for deep frying and pre-heat to 180C. Do not fill more than two-thirds full. CAUTION: Hot oil can be dangerous. Do not leave unattended. For the haddock goujons, preheat a deep-fat fryer to 180C. Alternatively, fill a large, deep, heavy-bottomed pan with enough oil for deep frying and pre-heat to 180C. Do not fill more than two-thirds full. CAUTION: Hot oil can be dangerous. Do not leave unattended. Coat the goujons in the egg, then in the matzo meal. Cook the goujons in the deep-fat fryer for 2–3 minutes, the remove and drain on kitchen paper. Allow the goujons to cool, then set aside in the fridge until ready to serve. Coat the goujons in the egg, then in the matzo meal. Cook the goujons in the deep-fat fryer for 2–3 minutes, the remove and drain on kitchen paper. Allow the goujons to cool, then set aside in the fridge until ready to serve. For the roasted cauliflower salad, preheat the oven to 180C/160C Fan/Gas 4. Toss the cauliflower, onion, cumin, paprika and olive oil together on a baking tray, and roast in the oven for 15 –20 minutes until nicely roasted and golden. For the roasted cauliflower salad, preheat the oven to 180C/160C Fan/Gas 4. Toss the cauliflower, onion, cumin, paprika and olive oil together on a baking tray, and roast in the oven for 15 –20 minutes until nicely roasted and golden. Combine the roasted cauliflower mixture with the raisins, pistachios, dates, mint and parsley. Combine the roasted cauliflower mixture with the raisins, pistachios, dates, mint and parsley. Whisk the dressing ingredients together in a separate bowl. Just before you serve, dress the salad with the dressing and serve alongside the cold goujons. Whisk the dressing ingredients together in a separate bowl. Just before you serve, dress the salad with the dressing and serve alongside the cold goujons."
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} | 6b916940ecb69f27188a0c7eee5075f836f9b3c7e6b93afb6b0e165844c99652 | Haggis with whisky sauce recipe
Haggis, clapshot and whisky sauce An average of 4.9 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/haggisclapshotandwhi_92144_16x9.jpg Celebrate Burns Night with The Hairy Bikers' recipe of haggis, neeps, tatties and whisky sauce. 500g/1lb 2oz haggis 500g/1lb 2oz haggis 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped500g/1lb 2oz swede (yellow turnip), peeled, chopped50g/2oz butter75ml/2¾fl oz double creamsea salt and freshly ground white pepper1 tbsp chopped fresh chives 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped 500g/1lb 2oz swede (yellow turnip), peeled, chopped 50g/2oz butter 75ml/2¾fl oz double cream sea salt and freshly ground white pepper 1 tbsp chopped fresh chives 500ml/17fl oz double cream2 tsp wholegrain mustard1 tbsp Dijon mustard2 tsp whiskysea salt and freshly ground white pepper1 tbsp chopped fresh chives½ lemon, juice only 500ml/17fl oz double cream 2 tsp wholegrain mustard 1 tbsp Dijon mustard 2 tsp whisky sea salt and freshly ground white pepper 1 tbsp chopped fresh chives ½ lemon, juice only Method Preheat the oven to 180C/350F/Gas 4.Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through. Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes, or until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Set aside and keep warm.For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice.To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through. Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through. Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes, or until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Set aside and keep warm. Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes, or until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Set aside and keep warm. For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice. To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce. To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce. | {
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"title": "Haggis with whisky sauce recipe",
"content": "Haggis, clapshot and whisky sauce An average of 4.9 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/haggisclapshotandwhi_92144_16x9.jpg Celebrate Burns Night with The Hairy Bikers' recipe of haggis, neeps, tatties and whisky sauce. 500g/1lb 2oz haggis 500g/1lb 2oz haggis 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped500g/1lb 2oz swede (yellow turnip), peeled, chopped50g/2oz butter75ml/2¾fl oz double creamsea salt and freshly ground white pepper1 tbsp chopped fresh chives 500g/1lb 2oz floury potatoes, such as Maris Piper or King Edward, peeled, chopped 500g/1lb 2oz swede (yellow turnip), peeled, chopped 50g/2oz butter 75ml/2¾fl oz double cream sea salt and freshly ground white pepper 1 tbsp chopped fresh chives 500ml/17fl oz double cream2 tsp wholegrain mustard1 tbsp Dijon mustard2 tsp whiskysea salt and freshly ground white pepper1 tbsp chopped fresh chives½ lemon, juice only 500ml/17fl oz double cream 2 tsp wholegrain mustard 1 tbsp Dijon mustard 2 tsp whisky sea salt and freshly ground white pepper 1 tbsp chopped fresh chives ½ lemon, juice only Method Preheat the oven to 180C/350F/Gas 4.Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through. Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes, or until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Set aside and keep warm.For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice.To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through. Wrap the haggis tightly in aluminium foil and place onto a baking tray. Bake in the oven for 45 minutes to one hour, or until cooked through. Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes, or until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Set aside and keep warm. Meanwhile, for the clapshot, boil the potatoes and swede in separate saucepans of salted water for 15-18 minutes, or until tender. Drain well. Add the drained swede to the drained potatoes and mash thoroughly. Add the butter and cream and mash again until smooth and well combined. Season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives. Set aside and keep warm. For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. For the whisky sauce, heat the double cream in a pan over a medium heat. Add the wholegrain mustard, Dijon mustard and whisky and stir to combine. Increase the heat until the mixture is simmering and continue to cook for 1-2 minutes. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice. Remove the pan from the heat and season, to taste, with salt and freshly ground white pepper. Stir in the tablespoon of chives, then whisk in the lemon juice. To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce. To serve, divide the clapshot equally among four serving plates. Place a spoonful of steamed haggis alongside each. Spoon over the warm whisky sauce."
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} | 7c5edd0eb2fe6417a3e7b65476015d09dc6edc56ee87a1ee4f1f9cfb940dc6d3 | Haggis koftas with fattoush salad recipe
Haggis koftas with fattoush salad, chilli-roasted tomatoes and whipped feta An average of 5.0 out of 5 stars from 5 ratings These koftas are made with a combination of haggis meat and lamb mince and served with a fresh fattoush salad, whipped feta and Aleppo pepper-roasted tomatoes. 250g/9oz haggis, crumbled150g/5½oz lamb mince 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika ½ tsp ground cinnamon 3 garlic cloves, minced salt and freshly ground black pepper 250g/9oz haggis, crumbled 150g/5½oz lamb mince 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika ½ tsp ground cinnamon 3 garlic cloves, minced salt and freshly ground black pepper 1 pitta bread, chopped into 2cm/¾in pieces 5 tbsp olive oil 2 tbsp chopped fresh flatleaf parsley1 Little Gem lettuce, shredded 3 spring onions, chopped 1 lemon, juice only 1–2 tsp sumac1 beef tomato, chopped2 tbsp chopped fresh mintsalt and freshly ground black pepper 1 pitta bread, chopped into 2cm/¾in pieces 5 tbsp olive oil 2 tbsp chopped fresh flatleaf parsley 1 Little Gem lettuce, shredded 3 spring onions, chopped 1 lemon, juice only 1–2 tsp sumac 1 beef tomato, chopped 2 tbsp chopped fresh mint salt and freshly ground black pepper 250g/9oz vine cherry tomatoes, left on the vine2 tbsp olive oil2 tbsp pomegranate molasses 2 tsp Aleppo pepper salt and freshly ground black pepper 250g/9oz vine cherry tomatoes, left on the vine 2 tbsp olive oil 2 tbsp pomegranate molasses 2 tsp Aleppo pepper salt and freshly ground black pepper 200g/7oz feta 60g/2¼oz crème fraîche 60g/2¼oz Greek-style yoghurt 1 tsp Dijon mustard 200g/7oz feta 60g/2¼oz crème fraîche 60g/2¼oz Greek-style yoghurt 1 tsp Dijon mustard Method To make the koftas, mix all of the ingredients together in a large bowl and season with salt and pepper. Stick the mixture onto two metal or presoaked wooden skewers. Heat a large flat griddle pan and lightly oil, cook for 8–10 minutes turning all the time to get a good colour all over. To make the fattoush salad, preheat the oven or air fryer to 220C/200C Fan/Gas 7. Coat the pitta bread pieces in 3 tablespoons oil, place on a baking tray in the oven or in the air fryer and cook for 8–10 minutes. Leave to cool. Mix all of the remaining ingredients together in a large bowl, add the pitta and season with salt and pepper.To make the chilli-roasted tomatoes, preheat the oven to 220C/200C Fan/Gas 7. Place the tomatoes on a baking tray, season with salt and pepper and drizzle with the oil. Cook for 10–15 minutes. Dress with the pomegranate molasses and Aleppo pepper. To make the whipped feta, blitz all of the ingredients together in a food processor or blender. Spread the whipped feta onto a serving plate and top with the chilli tomatoes, place the salad on the side and place the koftas on top. To make the koftas, mix all of the ingredients together in a large bowl and season with salt and pepper. Stick the mixture onto two metal or presoaked wooden skewers. Heat a large flat griddle pan and lightly oil, cook for 8–10 minutes turning all the time to get a good colour all over. To make the koftas, mix all of the ingredients together in a large bowl and season with salt and pepper. Stick the mixture onto two metal or presoaked wooden skewers. Heat a large flat griddle pan and lightly oil, cook for 8–10 minutes turning all the time to get a good colour all over. To make the fattoush salad, preheat the oven or air fryer to 220C/200C Fan/Gas 7. Coat the pitta bread pieces in 3 tablespoons oil, place on a baking tray in the oven or in the air fryer and cook for 8–10 minutes. Leave to cool. Mix all of the remaining ingredients together in a large bowl, add the pitta and season with salt and pepper. To make the fattoush salad, preheat the oven or air fryer to 220C/200C Fan/Gas 7. Coat the pitta bread pieces in 3 tablespoons oil, place on a baking tray in the oven or in the air fryer and cook for 8–10 minutes. Leave to cool. Mix all of the remaining ingredients together in a large bowl, add the pitta and season with salt and pepper. To make the chilli-roasted tomatoes, preheat the oven to 220C/200C Fan/Gas 7. Place the tomatoes on a baking tray, season with salt and pepper and drizzle with the oil. Cook for 10–15 minutes. Dress with the pomegranate molasses and Aleppo pepper. To make the chilli-roasted tomatoes, preheat the oven to 220C/200C Fan/Gas 7. Place the tomatoes on a baking tray, season with salt and pepper and drizzle with the oil. Cook for 10–15 minutes. Dress with the pomegranate molasses and Aleppo pepper. To make the whipped feta, blitz all of the ingredients together in a food processor or blender. To make the whipped feta, blitz all of the ingredients together in a food processor or blender. Spread the whipped feta onto a serving plate and top with the chilli tomatoes, place the salad on the side and place the koftas on top. Spread the whipped feta onto a serving plate and top with the chilli tomatoes, place the salad on the side and place the koftas on top. | {
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"content": "Haggis koftas with fattoush salad, chilli-roasted tomatoes and whipped feta An average of 5.0 out of 5 stars from 5 ratings These koftas are made with a combination of haggis meat and lamb mince and served with a fresh fattoush salad, whipped feta and Aleppo pepper-roasted tomatoes. 250g/9oz haggis, crumbled150g/5½oz lamb mince 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika ½ tsp ground cinnamon 3 garlic cloves, minced salt and freshly ground black pepper 250g/9oz haggis, crumbled 150g/5½oz lamb mince 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika ½ tsp ground cinnamon 3 garlic cloves, minced salt and freshly ground black pepper 1 pitta bread, chopped into 2cm/¾in pieces 5 tbsp olive oil 2 tbsp chopped fresh flatleaf parsley1 Little Gem lettuce, shredded 3 spring onions, chopped 1 lemon, juice only 1–2 tsp sumac1 beef tomato, chopped2 tbsp chopped fresh mintsalt and freshly ground black pepper 1 pitta bread, chopped into 2cm/¾in pieces 5 tbsp olive oil 2 tbsp chopped fresh flatleaf parsley 1 Little Gem lettuce, shredded 3 spring onions, chopped 1 lemon, juice only 1–2 tsp sumac 1 beef tomato, chopped 2 tbsp chopped fresh mint salt and freshly ground black pepper 250g/9oz vine cherry tomatoes, left on the vine2 tbsp olive oil2 tbsp pomegranate molasses 2 tsp Aleppo pepper salt and freshly ground black pepper 250g/9oz vine cherry tomatoes, left on the vine 2 tbsp olive oil 2 tbsp pomegranate molasses 2 tsp Aleppo pepper salt and freshly ground black pepper 200g/7oz feta 60g/2¼oz crème fraîche 60g/2¼oz Greek-style yoghurt 1 tsp Dijon mustard 200g/7oz feta 60g/2¼oz crème fraîche 60g/2¼oz Greek-style yoghurt 1 tsp Dijon mustard Method To make the koftas, mix all of the ingredients together in a large bowl and season with salt and pepper. Stick the mixture onto two metal or presoaked wooden skewers. Heat a large flat griddle pan and lightly oil, cook for 8–10 minutes turning all the time to get a good colour all over. To make the fattoush salad, preheat the oven or air fryer to 220C/200C Fan/Gas 7. Coat the pitta bread pieces in 3 tablespoons oil, place on a baking tray in the oven or in the air fryer and cook for 8–10 minutes. Leave to cool. Mix all of the remaining ingredients together in a large bowl, add the pitta and season with salt and pepper.To make the chilli-roasted tomatoes, preheat the oven to 220C/200C Fan/Gas 7. Place the tomatoes on a baking tray, season with salt and pepper and drizzle with the oil. Cook for 10–15 minutes. Dress with the pomegranate molasses and Aleppo pepper. To make the whipped feta, blitz all of the ingredients together in a food processor or blender. Spread the whipped feta onto a serving plate and top with the chilli tomatoes, place the salad on the side and place the koftas on top. To make the koftas, mix all of the ingredients together in a large bowl and season with salt and pepper. Stick the mixture onto two metal or presoaked wooden skewers. Heat a large flat griddle pan and lightly oil, cook for 8–10 minutes turning all the time to get a good colour all over. To make the koftas, mix all of the ingredients together in a large bowl and season with salt and pepper. Stick the mixture onto two metal or presoaked wooden skewers. Heat a large flat griddle pan and lightly oil, cook for 8–10 minutes turning all the time to get a good colour all over. To make the fattoush salad, preheat the oven or air fryer to 220C/200C Fan/Gas 7. Coat the pitta bread pieces in 3 tablespoons oil, place on a baking tray in the oven or in the air fryer and cook for 8–10 minutes. Leave to cool. Mix all of the remaining ingredients together in a large bowl, add the pitta and season with salt and pepper. To make the fattoush salad, preheat the oven or air fryer to 220C/200C Fan/Gas 7. Coat the pitta bread pieces in 3 tablespoons oil, place on a baking tray in the oven or in the air fryer and cook for 8–10 minutes. Leave to cool. Mix all of the remaining ingredients together in a large bowl, add the pitta and season with salt and pepper. To make the chilli-roasted tomatoes, preheat the oven to 220C/200C Fan/Gas 7. Place the tomatoes on a baking tray, season with salt and pepper and drizzle with the oil. Cook for 10–15 minutes. Dress with the pomegranate molasses and Aleppo pepper. To make the chilli-roasted tomatoes, preheat the oven to 220C/200C Fan/Gas 7. Place the tomatoes on a baking tray, season with salt and pepper and drizzle with the oil. Cook for 10–15 minutes. Dress with the pomegranate molasses and Aleppo pepper. To make the whipped feta, blitz all of the ingredients together in a food processor or blender. To make the whipped feta, blitz all of the ingredients together in a food processor or blender. Spread the whipped feta onto a serving plate and top with the chilli tomatoes, place the salad on the side and place the koftas on top. Spread the whipped feta onto a serving plate and top with the chilli tomatoes, place the salad on the side and place the koftas on top."
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} | 2243f6a6401fb4fb1be6e81a16a9e70b543417a839772ab76d0e70dd2cbf12c3 | Haggis, pickled neeps and tatties recipe
An average of 5.0 out of 5 stars from 1 rating Make haggis extra special with a few tasty tweaks to the Scottish classic. 1 litre/1¾ vegetable stock200ml/7fl oz white wine vinegar200g/7oz caster sugar1 bay leaf4 sprigs thyme6 peppercorns3-4 garlic cloves, sliced1 turnip, thinly sliced 1 litre/1¾ vegetable stock 200ml/7fl oz white wine vinegar 200g/7oz caster sugar 1 bay leaf 4 sprigs thyme 6 peppercorns 3-4 garlic cloves, sliced 1 turnip, thinly sliced 2 carrots, finely chopped1 onion, finely chopped75g/2½oz unsalted butter5 peppercorns1 bouquet garnis, including celery, thyme, bay and parsley 2 garlic cloves, chopped100ml/3½fl oz brandy200ml/7fl oz Madeira 200ml/7fl oz port500ml/18fl oz red wine400ml/14fl oz veal stock100ml/3½fl oz chicken stock½ pork belly skin butter, for greasing1 whole haggis (cooked) 2 carrots, finely chopped 1 onion, finely chopped 75g/2½oz unsalted butter 5 peppercorns 1 bouquet garnis, including celery, thyme, bay and parsley 2 garlic cloves, chopped 100ml/3½fl oz brandy 200ml/7fl oz Madeira 200ml/7fl oz port 500ml/18fl oz red wine 400ml/14fl oz veal stock 100ml/3½fl oz chicken stock ½ pork belly skin butter, for greasing 1 whole haggis (cooked) 1 large potato, sliced thinly on a mandoline4 tsp clarified buttersalt, to taste 1 large potato, sliced thinly on a mandoline 4 tsp clarified butter salt, to taste Method For the neeps, boil all the ingredients, except the turnip, in a pan. Remove from the heat, add the turnip and leave to infuse for 2-3 hours so it takes on the sweet and sour flavours of the pickling liquid.For the pork skin, preheat the oven to 180C/160C Fan/Gas 4.In a heavy bottomed pan, fry the carrots and onion gently in the butter for 4-5 minutes. Add the peppercorns, bouquet garni and garlic and fry for a further 1-2 minutes. Add the brandy, Madeira, port and red wine. Bring to the boil and cook until the volume of liquid has reduced by half. Add the veal and chicken stocks and bring to the boil. Add the pork skin, cover the surface with a circle of baking paper and braise in the oven for 3-4 hours, adding more chicken stock if it starts to dry out. Once cooked, carefully remove the pork skin and cut into 13x8cm/5x3in pieces. Reserve the cooking liquor. Butter a large piece of alumimium foil and place the skin pieces side-by-side in a line, making sure they overlap. Place the haggis on top, roll into a sausage shape (so the haggis is wrapped in pork skin) and wrap in the foil. Place in a steamer and cook for 15 minutes. For the crispy potatoes, mix the potato slices with the clarified butter and salt in a non-stick frying pan. Fan out the slices to make 4 circles about 5cm/2in wide, cook on a gentle heat until crisp then set aside.Once steamed, slice the haggis into 5cm/2in portions and place on serving plates. Top with the pickled neeps and put the crispy potato alongside. Pour over some of the reserved pork cooking liquor and serve. For the neeps, boil all the ingredients, except the turnip, in a pan. Remove from the heat, add the turnip and leave to infuse for 2-3 hours so it takes on the sweet and sour flavours of the pickling liquid. For the neeps, boil all the ingredients, except the turnip, in a pan. Remove from the heat, add the turnip and leave to infuse for 2-3 hours so it takes on the sweet and sour flavours of the pickling liquid. For the pork skin, preheat the oven to 180C/160C Fan/Gas 4. For the pork skin, preheat the oven to 180C/160C Fan/Gas 4. In a heavy bottomed pan, fry the carrots and onion gently in the butter for 4-5 minutes. Add the peppercorns, bouquet garni and garlic and fry for a further 1-2 minutes. Add the brandy, Madeira, port and red wine. Bring to the boil and cook until the volume of liquid has reduced by half. In a heavy bottomed pan, fry the carrots and onion gently in the butter for 4-5 minutes. Add the peppercorns, bouquet garni and garlic and fry for a further 1-2 minutes. Add the brandy, Madeira, port and red wine. Bring to the boil and cook until the volume of liquid has reduced by half. Add the veal and chicken stocks and bring to the boil. Add the pork skin, cover the surface with a circle of baking paper and braise in the oven for 3-4 hours, adding more chicken stock if it starts to dry out. Add the veal and chicken stocks and bring to the boil. Add the pork skin, cover the surface with a circle of baking paper and braise in the oven for 3-4 hours, adding more chicken stock if it starts to dry out. Once cooked, carefully remove the pork skin and cut into 13x8cm/5x3in pieces. Reserve the cooking liquor. Butter a large piece of alumimium foil and place the skin pieces side-by-side in a line, making sure they overlap. Place the haggis on top, roll into a sausage shape (so the haggis is wrapped in pork skin) and wrap in the foil. Place in a steamer and cook for 15 minutes. Once cooked, carefully remove the pork skin and cut into 13x8cm/5x3in pieces. Reserve the cooking liquor. Butter a large piece of alumimium foil and place the skin pieces side-by-side in a line, making sure they overlap. Place the haggis on top, roll into a sausage shape (so the haggis is wrapped in pork skin) and wrap in the foil. Place in a steamer and cook for 15 minutes. For the crispy potatoes, mix the potato slices with the clarified butter and salt in a non-stick frying pan. Fan out the slices to make 4 circles about 5cm/2in wide, cook on a gentle heat until crisp then set aside. For the crispy potatoes, mix the potato slices with the clarified butter and salt in a non-stick frying pan. Fan out the slices to make 4 circles about 5cm/2in wide, cook on a gentle heat until crisp then set aside. Once steamed, slice the haggis into 5cm/2in portions and place on serving plates. Top with the pickled neeps and put the crispy potato alongside. Pour over some of the reserved pork cooking liquor and serve. Once steamed, slice the haggis into 5cm/2in portions and place on serving plates. Top with the pickled neeps and put the crispy potato alongside. Pour over some of the reserved pork cooking liquor and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/haggis_pickled_neeps_and_98546",
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"title": "Haggis, pickled neeps and tatties recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Make haggis extra special with a few tasty tweaks to the Scottish classic. 1 litre/1¾ vegetable stock200ml/7fl oz white wine vinegar200g/7oz caster sugar1 bay leaf4 sprigs thyme6 peppercorns3-4 garlic cloves, sliced1 turnip, thinly sliced 1 litre/1¾ vegetable stock 200ml/7fl oz white wine vinegar 200g/7oz caster sugar 1 bay leaf 4 sprigs thyme 6 peppercorns 3-4 garlic cloves, sliced 1 turnip, thinly sliced 2 carrots, finely chopped1 onion, finely chopped75g/2½oz unsalted butter5 peppercorns1 bouquet garnis, including celery, thyme, bay and parsley 2 garlic cloves, chopped100ml/3½fl oz brandy200ml/7fl oz Madeira 200ml/7fl oz port500ml/18fl oz red wine400ml/14fl oz veal stock100ml/3½fl oz chicken stock½ pork belly skin butter, for greasing1 whole haggis (cooked) 2 carrots, finely chopped 1 onion, finely chopped 75g/2½oz unsalted butter 5 peppercorns 1 bouquet garnis, including celery, thyme, bay and parsley 2 garlic cloves, chopped 100ml/3½fl oz brandy 200ml/7fl oz Madeira 200ml/7fl oz port 500ml/18fl oz red wine 400ml/14fl oz veal stock 100ml/3½fl oz chicken stock ½ pork belly skin butter, for greasing 1 whole haggis (cooked) 1 large potato, sliced thinly on a mandoline4 tsp clarified buttersalt, to taste 1 large potato, sliced thinly on a mandoline 4 tsp clarified butter salt, to taste Method For the neeps, boil all the ingredients, except the turnip, in a pan. Remove from the heat, add the turnip and leave to infuse for 2-3 hours so it takes on the sweet and sour flavours of the pickling liquid.For the pork skin, preheat the oven to 180C/160C Fan/Gas 4.In a heavy bottomed pan, fry the carrots and onion gently in the butter for 4-5 minutes. Add the peppercorns, bouquet garni and garlic and fry for a further 1-2 minutes. Add the brandy, Madeira, port and red wine. Bring to the boil and cook until the volume of liquid has reduced by half. Add the veal and chicken stocks and bring to the boil. Add the pork skin, cover the surface with a circle of baking paper and braise in the oven for 3-4 hours, adding more chicken stock if it starts to dry out. Once cooked, carefully remove the pork skin and cut into 13x8cm/5x3in pieces. Reserve the cooking liquor. Butter a large piece of alumimium foil and place the skin pieces side-by-side in a line, making sure they overlap. Place the haggis on top, roll into a sausage shape (so the haggis is wrapped in pork skin) and wrap in the foil. Place in a steamer and cook for 15 minutes. For the crispy potatoes, mix the potato slices with the clarified butter and salt in a non-stick frying pan. Fan out the slices to make 4 circles about 5cm/2in wide, cook on a gentle heat until crisp then set aside.Once steamed, slice the haggis into 5cm/2in portions and place on serving plates. Top with the pickled neeps and put the crispy potato alongside. Pour over some of the reserved pork cooking liquor and serve. For the neeps, boil all the ingredients, except the turnip, in a pan. Remove from the heat, add the turnip and leave to infuse for 2-3 hours so it takes on the sweet and sour flavours of the pickling liquid. For the neeps, boil all the ingredients, except the turnip, in a pan. Remove from the heat, add the turnip and leave to infuse for 2-3 hours so it takes on the sweet and sour flavours of the pickling liquid. For the pork skin, preheat the oven to 180C/160C Fan/Gas 4. For the pork skin, preheat the oven to 180C/160C Fan/Gas 4. In a heavy bottomed pan, fry the carrots and onion gently in the butter for 4-5 minutes. Add the peppercorns, bouquet garni and garlic and fry for a further 1-2 minutes. Add the brandy, Madeira, port and red wine. Bring to the boil and cook until the volume of liquid has reduced by half. In a heavy bottomed pan, fry the carrots and onion gently in the butter for 4-5 minutes. Add the peppercorns, bouquet garni and garlic and fry for a further 1-2 minutes. Add the brandy, Madeira, port and red wine. Bring to the boil and cook until the volume of liquid has reduced by half. Add the veal and chicken stocks and bring to the boil. Add the pork skin, cover the surface with a circle of baking paper and braise in the oven for 3-4 hours, adding more chicken stock if it starts to dry out. Add the veal and chicken stocks and bring to the boil. Add the pork skin, cover the surface with a circle of baking paper and braise in the oven for 3-4 hours, adding more chicken stock if it starts to dry out. Once cooked, carefully remove the pork skin and cut into 13x8cm/5x3in pieces. Reserve the cooking liquor. Butter a large piece of alumimium foil and place the skin pieces side-by-side in a line, making sure they overlap. Place the haggis on top, roll into a sausage shape (so the haggis is wrapped in pork skin) and wrap in the foil. Place in a steamer and cook for 15 minutes. Once cooked, carefully remove the pork skin and cut into 13x8cm/5x3in pieces. Reserve the cooking liquor. Butter a large piece of alumimium foil and place the skin pieces side-by-side in a line, making sure they overlap. Place the haggis on top, roll into a sausage shape (so the haggis is wrapped in pork skin) and wrap in the foil. Place in a steamer and cook for 15 minutes. For the crispy potatoes, mix the potato slices with the clarified butter and salt in a non-stick frying pan. Fan out the slices to make 4 circles about 5cm/2in wide, cook on a gentle heat until crisp then set aside. For the crispy potatoes, mix the potato slices with the clarified butter and salt in a non-stick frying pan. Fan out the slices to make 4 circles about 5cm/2in wide, cook on a gentle heat until crisp then set aside. Once steamed, slice the haggis into 5cm/2in portions and place on serving plates. Top with the pickled neeps and put the crispy potato alongside. Pour over some of the reserved pork cooking liquor and serve. Once steamed, slice the haggis into 5cm/2in portions and place on serving plates. Top with the pickled neeps and put the crispy potato alongside. Pour over some of the reserved pork cooking liquor and serve."
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} | cc4b2b501740715b1fde8fcdd884e831087be1cd1cd927f848fb55ee360b4bd7 | Haitian roast chicken with two stuffings served with pumpkin rice recipe
Gently ease the skin around the neck and breast of the chicken away from the meat using your fingers, reaching as far down the legs as possible. Set aside.For the bread stuffing, heat the butter in a frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened. Add the spring onions and garlic and cook for a further 2-3 minutes, or until softened. Add the nutmeg and breadcrumbs and continue to fry until the breadcrumbs are crisp and golden-brown. Add the thyme leaves, lime zest and juice, rum and sugar and stir well until combined. When the ingredients have warmed through and the sugar has dissolved, remove the pan from the heat and set aside.When the bread stuffing mixture is cool enough to handle, push small handfuls of it under the loosened skin of the chicken, until all of the bread stuffing mixture has been used up. Tuck any loose neck skin into the cavity of the bird. Set aside.Preheat the oven to 190C/375F/Gas 5. Meanwhile, for the tomato and plantain stuffing, melt the butter in a separate frying pan over a medium heat. Add the plantain and fry for 4-5 minutes, or until tender.Add the tomatoes and continue to fry for 4-5 minutes, or until the tomatoes start to break down and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Stuff the cavity of the chicken with the tomato and plantain stuffing. (Alternatively, cook the tomato and plantain stuffing in a small roasting tray for 25-30 minutes while the chicken is cooking.) For the roast chicken, smear the butter over the skin of the stuffed chicken and sprinkle over the cayenne pepper. Season, to taste, with salt and freshly ground black pepper. Place the chicken into a large roasting tin, then transfer to the oven and roast for 1½-1¾ hours, or until the juices run clear when a skewer is inserted into the chicken where the thigh meets the body.Meanwhile, for the pumpkin rice, bring the water, pumpkin, two sprigs of thyme and salt to the boil in a large, covered pan, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the pumpkin is tender. Remove and discard the thyme sprigs, then mash the pumpkin and cooking liquid together using a potato masher, until the pumpkin breaks down. (NB: The mixture does not have to be mashed until smooth.) Add the rice to the pan with the pumpkin mixture in it and stir. The liquid should cover the rice by 2-2½cm/1-1¼in, so add more water as necessary.Add the butter and stir until melted, then cover the pan with the lid and return the mixture to the boil. When the mixture is boiling, immediately reduce the heat to a simmer. Cover and simmer on a low heat for 18-20 minutes, without removing the lid, until the bottom of the rice has browned slightly and all of the rice is tender. When the rice is cooked, add the remaining sprig of thyme, then turn off the heat and leave the pan on the residual heat for a further 3-4 minutes. When the chicken has cooked through, transfer it to a warm plate and cover with aluminium foil. For the gravy, add the chicken stock to the juices that collected in the roasting tray and bring to the boil, scraping up any browned bits up from the bottom of the tray using a wooden spoon. Simmer the gravy until it has thickened, then sieve, reserving the liquid. Heat the rum in a frying pan over a high heat, then remove from the heat and set alight using a match. Allow the flames to flare up, then die down. (NB: keep flammable objects away from the flame.) Pour the rum over the roast chicken.To serve, carve the roast chicken and divide it among six serving plates. Place a portion of the tomato and plantain stuffing on top of each serving. Spoon the pumpkin rice alongside. Drizzle over the gravy. Gently ease the skin around the neck and breast of the chicken away from the meat using your fingers, reaching as far down the legs as possible. Set aside. Gently ease the skin around the neck and breast of the chicken away from the meat using your fingers, reaching as far down the legs as possible. Set aside. For the bread stuffing, heat the butter in a frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened. For the bread stuffing, heat the butter in a frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened. Add the spring onions and garlic and cook for a further 2-3 minutes, or until softened. Add the spring onions and garlic and cook for a further 2-3 minutes, or until softened. Add the nutmeg and breadcrumbs and continue to fry until the breadcrumbs are crisp and golden-brown. Add the nutmeg and breadcrumbs and continue to fry until the breadcrumbs are crisp and golden-brown. Add the thyme leaves, lime zest and juice, rum and sugar and stir well until combined. When the ingredients have warmed through and the sugar has dissolved, remove the pan from the heat and set aside. Add the thyme leaves, lime zest and juice, rum and sugar and stir well until combined. When the ingredients have warmed through and the sugar has dissolved, remove the pan from the heat and set aside. When the bread stuffing mixture is cool enough to handle, push small handfuls of it under the loosened skin of the chicken, until all of the bread stuffing mixture has been used up. Tuck any loose neck skin into the cavity of the bird. Set aside. When the bread stuffing mixture is cool enough to handle, push small handfuls of it under the loosened skin of the chicken, until all of the bread stuffing mixture has been used up. Tuck any loose neck skin into the cavity of the bird. Set aside. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Meanwhile, for the tomato and plantain stuffing, melt the butter in a separate frying pan over a medium heat. Add the plantain and fry for 4-5 minutes, or until tender. Meanwhile, for the tomato and plantain stuffing, melt the butter in a separate frying pan over a medium heat. Add the plantain and fry for 4-5 minutes, or until tender. Add the tomatoes and continue to fry for 4-5 minutes, or until the tomatoes start to break down and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Add the tomatoes and continue to fry for 4-5 minutes, or until the tomatoes start to break down and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Stuff the cavity of the chicken with the tomato and plantain stuffing. (Alternatively, cook the tomato and plantain stuffing in a small roasting tray for 25-30 minutes while the chicken is cooking.) Stuff the cavity of the chicken with the tomato and plantain stuffing. (Alternatively, cook the tomato and plantain stuffing in a small roasting tray for 25-30 minutes while the chicken is cooking.) For the roast chicken, smear the butter over the skin of the stuffed chicken and sprinkle over the cayenne pepper. Season, to taste, with salt and freshly ground black pepper. For the roast chicken, smear the butter over the skin of the stuffed chicken and sprinkle over the cayenne pepper. Season, to taste, with salt and freshly ground black pepper. Place the chicken into a large roasting tin, then transfer to the oven and roast for 1½-1¾ hours, or until the juices run clear when a skewer is inserted into the chicken where the thigh meets the body. Place the chicken into a large roasting tin, then transfer to the oven and roast for 1½-1¾ hours, or until the juices run clear when a skewer is inserted into the chicken where the thigh meets the body. Meanwhile, for the pumpkin rice, bring the water, pumpkin, two sprigs of thyme and salt to the boil in a large, covered pan, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the pumpkin is tender. Meanwhile, for the pumpkin rice, bring the water, pumpkin, two sprigs of thyme and salt to the boil in a large, covered pan, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the pumpkin is tender. Remove and discard the thyme sprigs, then mash the pumpkin and cooking liquid together using a potato masher, until the pumpkin breaks down. (NB: The mixture does not have to be mashed until smooth.) Remove and discard the thyme sprigs, then mash the pumpkin and cooking liquid together using a potato masher, until the pumpkin breaks down. (NB: The mixture does not have to be mashed until smooth.) Add the rice to the pan with the pumpkin mixture in it and stir. The liquid should cover the rice by 2-2½cm/1-1¼in, so add more water as necessary. Add the rice to the pan with the pumpkin mixture in it and stir. The liquid should cover the rice by 2-2½cm/1-1¼in, so add more water as necessary. Add the butter and stir until melted, then cover the pan with the lid and return the mixture to the boil. When the mixture is boiling, immediately reduce the heat to a simmer. Cover and simmer on a low heat for 18-20 minutes, without removing the lid, until the bottom of the rice has browned slightly and all of the rice is tender. Add the butter and stir until melted, then cover the pan with the lid and return the mixture to the boil. When the mixture is boiling, immediately reduce the heat to a simmer. Cover and simmer on a low heat for 18-20 minutes, without removing the lid, until the bottom of the rice has browned slightly and all of the rice is tender. When the rice is cooked, add the remaining sprig of thyme, then turn off the heat and leave the pan on the residual heat for a further 3-4 minutes. When the rice is cooked, add the remaining sprig of thyme, then turn off the heat and leave the pan on the residual heat for a further 3-4 minutes. When the chicken has cooked through, transfer it to a warm plate and cover with aluminium foil. When the chicken has cooked through, transfer it to a warm plate and cover with aluminium foil. For the gravy, add the chicken stock to the juices that collected in the roasting tray and bring to the boil, scraping up any browned bits up from the bottom of the tray using a wooden spoon. Simmer the gravy until it has thickened, then sieve, reserving the liquid. For the gravy, add the chicken stock to the juices that collected in the roasting tray and bring to the boil, scraping up any browned bits up from the bottom of the tray using a wooden spoon. Simmer the gravy until it has thickened, then sieve, reserving the liquid. Heat the rum in a frying pan over a high heat, then remove from the heat and set alight using a match. Allow the flames to flare up, then die down. (NB: keep flammable objects away from the flame.) Pour the rum over the roast chicken. Heat the rum in a frying pan over a high heat, then remove from the heat and set alight using a match. Allow the flames to flare up, then die down. (NB: keep flammable objects away from the flame.) Pour the rum over the roast chicken. To serve, carve the roast chicken and divide it among six serving plates. Place a portion of the tomato and plantain stuffing on top of each serving. Spoon the pumpkin rice alongside. Drizzle over the gravy. To serve, carve the roast chicken and divide it among six serving plates. Place a portion of the tomato and plantain stuffing on top of each serving. Spoon the pumpkin rice alongside. Drizzle over the gravy. | {
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"title": "Haitian roast chicken with two stuffings served with pumpkin rice recipe",
"content": "Gently ease the skin around the neck and breast of the chicken away from the meat using your fingers, reaching as far down the legs as possible. Set aside.For the bread stuffing, heat the butter in a frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened. Add the spring onions and garlic and cook for a further 2-3 minutes, or until softened. Add the nutmeg and breadcrumbs and continue to fry until the breadcrumbs are crisp and golden-brown. Add the thyme leaves, lime zest and juice, rum and sugar and stir well until combined. When the ingredients have warmed through and the sugar has dissolved, remove the pan from the heat and set aside.When the bread stuffing mixture is cool enough to handle, push small handfuls of it under the loosened skin of the chicken, until all of the bread stuffing mixture has been used up. Tuck any loose neck skin into the cavity of the bird. Set aside.Preheat the oven to 190C/375F/Gas 5. Meanwhile, for the tomato and plantain stuffing, melt the butter in a separate frying pan over a medium heat. Add the plantain and fry for 4-5 minutes, or until tender.Add the tomatoes and continue to fry for 4-5 minutes, or until the tomatoes start to break down and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Stuff the cavity of the chicken with the tomato and plantain stuffing. (Alternatively, cook the tomato and plantain stuffing in a small roasting tray for 25-30 minutes while the chicken is cooking.) For the roast chicken, smear the butter over the skin of the stuffed chicken and sprinkle over the cayenne pepper. Season, to taste, with salt and freshly ground black pepper. Place the chicken into a large roasting tin, then transfer to the oven and roast for 1½-1¾ hours, or until the juices run clear when a skewer is inserted into the chicken where the thigh meets the body.Meanwhile, for the pumpkin rice, bring the water, pumpkin, two sprigs of thyme and salt to the boil in a large, covered pan, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the pumpkin is tender. Remove and discard the thyme sprigs, then mash the pumpkin and cooking liquid together using a potato masher, until the pumpkin breaks down. (NB: The mixture does not have to be mashed until smooth.) Add the rice to the pan with the pumpkin mixture in it and stir. The liquid should cover the rice by 2-2½cm/1-1¼in, so add more water as necessary.Add the butter and stir until melted, then cover the pan with the lid and return the mixture to the boil. When the mixture is boiling, immediately reduce the heat to a simmer. Cover and simmer on a low heat for 18-20 minutes, without removing the lid, until the bottom of the rice has browned slightly and all of the rice is tender. When the rice is cooked, add the remaining sprig of thyme, then turn off the heat and leave the pan on the residual heat for a further 3-4 minutes. When the chicken has cooked through, transfer it to a warm plate and cover with aluminium foil. For the gravy, add the chicken stock to the juices that collected in the roasting tray and bring to the boil, scraping up any browned bits up from the bottom of the tray using a wooden spoon. Simmer the gravy until it has thickened, then sieve, reserving the liquid. Heat the rum in a frying pan over a high heat, then remove from the heat and set alight using a match. Allow the flames to flare up, then die down. (NB: keep flammable objects away from the flame.) Pour the rum over the roast chicken.To serve, carve the roast chicken and divide it among six serving plates. Place a portion of the tomato and plantain stuffing on top of each serving. Spoon the pumpkin rice alongside. Drizzle over the gravy. Gently ease the skin around the neck and breast of the chicken away from the meat using your fingers, reaching as far down the legs as possible. Set aside. Gently ease the skin around the neck and breast of the chicken away from the meat using your fingers, reaching as far down the legs as possible. Set aside. For the bread stuffing, heat the butter in a frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened. For the bread stuffing, heat the butter in a frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened. Add the spring onions and garlic and cook for a further 2-3 minutes, or until softened. Add the spring onions and garlic and cook for a further 2-3 minutes, or until softened. Add the nutmeg and breadcrumbs and continue to fry until the breadcrumbs are crisp and golden-brown. Add the nutmeg and breadcrumbs and continue to fry until the breadcrumbs are crisp and golden-brown. Add the thyme leaves, lime zest and juice, rum and sugar and stir well until combined. When the ingredients have warmed through and the sugar has dissolved, remove the pan from the heat and set aside. Add the thyme leaves, lime zest and juice, rum and sugar and stir well until combined. When the ingredients have warmed through and the sugar has dissolved, remove the pan from the heat and set aside. When the bread stuffing mixture is cool enough to handle, push small handfuls of it under the loosened skin of the chicken, until all of the bread stuffing mixture has been used up. Tuck any loose neck skin into the cavity of the bird. Set aside. When the bread stuffing mixture is cool enough to handle, push small handfuls of it under the loosened skin of the chicken, until all of the bread stuffing mixture has been used up. Tuck any loose neck skin into the cavity of the bird. Set aside. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Meanwhile, for the tomato and plantain stuffing, melt the butter in a separate frying pan over a medium heat. Add the plantain and fry for 4-5 minutes, or until tender. Meanwhile, for the tomato and plantain stuffing, melt the butter in a separate frying pan over a medium heat. Add the plantain and fry for 4-5 minutes, or until tender. Add the tomatoes and continue to fry for 4-5 minutes, or until the tomatoes start to break down and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Add the tomatoes and continue to fry for 4-5 minutes, or until the tomatoes start to break down and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Stuff the cavity of the chicken with the tomato and plantain stuffing. (Alternatively, cook the tomato and plantain stuffing in a small roasting tray for 25-30 minutes while the chicken is cooking.) Stuff the cavity of the chicken with the tomato and plantain stuffing. (Alternatively, cook the tomato and plantain stuffing in a small roasting tray for 25-30 minutes while the chicken is cooking.) For the roast chicken, smear the butter over the skin of the stuffed chicken and sprinkle over the cayenne pepper. Season, to taste, with salt and freshly ground black pepper. For the roast chicken, smear the butter over the skin of the stuffed chicken and sprinkle over the cayenne pepper. Season, to taste, with salt and freshly ground black pepper. Place the chicken into a large roasting tin, then transfer to the oven and roast for 1½-1¾ hours, or until the juices run clear when a skewer is inserted into the chicken where the thigh meets the body. Place the chicken into a large roasting tin, then transfer to the oven and roast for 1½-1¾ hours, or until the juices run clear when a skewer is inserted into the chicken where the thigh meets the body. Meanwhile, for the pumpkin rice, bring the water, pumpkin, two sprigs of thyme and salt to the boil in a large, covered pan, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the pumpkin is tender. Meanwhile, for the pumpkin rice, bring the water, pumpkin, two sprigs of thyme and salt to the boil in a large, covered pan, then reduce the heat until the mixture is simmering and simmer for 8-10 minutes, or until the pumpkin is tender. Remove and discard the thyme sprigs, then mash the pumpkin and cooking liquid together using a potato masher, until the pumpkin breaks down. (NB: The mixture does not have to be mashed until smooth.) Remove and discard the thyme sprigs, then mash the pumpkin and cooking liquid together using a potato masher, until the pumpkin breaks down. (NB: The mixture does not have to be mashed until smooth.) Add the rice to the pan with the pumpkin mixture in it and stir. The liquid should cover the rice by 2-2½cm/1-1¼in, so add more water as necessary. Add the rice to the pan with the pumpkin mixture in it and stir. The liquid should cover the rice by 2-2½cm/1-1¼in, so add more water as necessary. Add the butter and stir until melted, then cover the pan with the lid and return the mixture to the boil. When the mixture is boiling, immediately reduce the heat to a simmer. Cover and simmer on a low heat for 18-20 minutes, without removing the lid, until the bottom of the rice has browned slightly and all of the rice is tender. Add the butter and stir until melted, then cover the pan with the lid and return the mixture to the boil. When the mixture is boiling, immediately reduce the heat to a simmer. Cover and simmer on a low heat for 18-20 minutes, without removing the lid, until the bottom of the rice has browned slightly and all of the rice is tender. When the rice is cooked, add the remaining sprig of thyme, then turn off the heat and leave the pan on the residual heat for a further 3-4 minutes. When the rice is cooked, add the remaining sprig of thyme, then turn off the heat and leave the pan on the residual heat for a further 3-4 minutes. When the chicken has cooked through, transfer it to a warm plate and cover with aluminium foil. When the chicken has cooked through, transfer it to a warm plate and cover with aluminium foil. For the gravy, add the chicken stock to the juices that collected in the roasting tray and bring to the boil, scraping up any browned bits up from the bottom of the tray using a wooden spoon. Simmer the gravy until it has thickened, then sieve, reserving the liquid. For the gravy, add the chicken stock to the juices that collected in the roasting tray and bring to the boil, scraping up any browned bits up from the bottom of the tray using a wooden spoon. Simmer the gravy until it has thickened, then sieve, reserving the liquid. Heat the rum in a frying pan over a high heat, then remove from the heat and set alight using a match. Allow the flames to flare up, then die down. (NB: keep flammable objects away from the flame.) Pour the rum over the roast chicken. Heat the rum in a frying pan over a high heat, then remove from the heat and set alight using a match. Allow the flames to flare up, then die down. (NB: keep flammable objects away from the flame.) Pour the rum over the roast chicken. To serve, carve the roast chicken and divide it among six serving plates. Place a portion of the tomato and plantain stuffing on top of each serving. Spoon the pumpkin rice alongside. Drizzle over the gravy. To serve, carve the roast chicken and divide it among six serving plates. Place a portion of the tomato and plantain stuffing on top of each serving. Spoon the pumpkin rice alongside. Drizzle over the gravy."
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} | d95cc3d0a0fe428e1d5338ed09c32d206aa4dd7cd8a632a71a2085ca24961604 | Hake with mussels and cider recipe
An average of 3.8 out of 5 stars from 4 ratings Cider and a rich garlic butter form the base of this hake and mussels recipe. ½ bunch flatleaf parsley, plus extra for garnish1 garlic clove, roughly chopped100g/3½oz salted butter, softened, plus extra for cooking300g/10½oz baby new potatoes, halved ½ shallot, finely chopped1 celery stick, finely chopped1 carrot, finely chopped1 bay leaf1 thyme sprig ½ tsp peppercorns600g/1lb 5oz– 800g/1lb 12oz fresh mussels, debearded and scrubbed250ml/9fl oz good-quality dry cider2 x 125g/4½oz hake fillets1 lemon, zest and juicesalt and freshly ground black pepper ½ bunch flatleaf parsley, plus extra for garnish 1 garlic clove, roughly chopped 100g/3½oz salted butter, softened, plus extra for cooking 300g/10½oz baby new potatoes, halved ½ shallot, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 1 bay leaf 1 thyme sprig ½ tsp peppercorns 600g/1lb 5oz– 800g/1lb 12oz fresh mussels, debearded and scrubbed 250ml/9fl oz good-quality dry cider 2 x 125g/4½oz hake fillets 1 lemon, zest and juice salt and freshly ground black pepper Method Blitz the parsley and garlic to a coarse paste in a food processor. Add the softened butter and blend until combined. Transfer to a small bowl and chill in the fridge. Cook the potatoes in salted water for 10 minutes, or until tender. Drain and set aside. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.Melt a knob of butter in a pan and add the shallot, celery carrot, thyme, bay leaf and peppercorns and cook until softened. Add the mussels and pour in the cider. Put the lid on and cook for 2 minutes until all the mussel shells are open.Strain the stock into a bowl and discard any mussels that remain closed. Set the mussels and stock aside. Heat a frying pan over a medium heat. Add a knob of butter, and when foaming, put the two hake fillets into the pan, skin-side down. Fry for approximately 5 minutes, depending on the thickness of the fish. Turn over and cook for a further 2 minutes or until just cooked through. Remove from the heat and keep warm.When you are ready to serve, reheat the cooking liquor from the mussels in pan and reduce slightly. Whisk in the garlic and parsley butter. Add the potatoes and mussels and lemon zest to heat through. Place the hake on two plates, add the potatoes and mussels over the fish and spoon over the sauce. Sprinkle with parsley and serve. Blitz the parsley and garlic to a coarse paste in a food processor. Add the softened butter and blend until combined. Transfer to a small bowl and chill in the fridge. Blitz the parsley and garlic to a coarse paste in a food processor. Add the softened butter and blend until combined. Transfer to a small bowl and chill in the fridge. Cook the potatoes in salted water for 10 minutes, or until tender. Drain and set aside. Cook the potatoes in salted water for 10 minutes, or until tender. Drain and set aside. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Melt a knob of butter in a pan and add the shallot, celery carrot, thyme, bay leaf and peppercorns and cook until softened. Add the mussels and pour in the cider. Put the lid on and cook for 2 minutes until all the mussel shells are open. Melt a knob of butter in a pan and add the shallot, celery carrot, thyme, bay leaf and peppercorns and cook until softened. Add the mussels and pour in the cider. Put the lid on and cook for 2 minutes until all the mussel shells are open. Strain the stock into a bowl and discard any mussels that remain closed. Set the mussels and stock aside. Strain the stock into a bowl and discard any mussels that remain closed. Set the mussels and stock aside. Heat a frying pan over a medium heat. Add a knob of butter, and when foaming, put the two hake fillets into the pan, skin-side down. Fry for approximately 5 minutes, depending on the thickness of the fish. Turn over and cook for a further 2 minutes or until just cooked through. Remove from the heat and keep warm. Heat a frying pan over a medium heat. Add a knob of butter, and when foaming, put the two hake fillets into the pan, skin-side down. Fry for approximately 5 minutes, depending on the thickness of the fish. Turn over and cook for a further 2 minutes or until just cooked through. Remove from the heat and keep warm. When you are ready to serve, reheat the cooking liquor from the mussels in pan and reduce slightly. Whisk in the garlic and parsley butter. When you are ready to serve, reheat the cooking liquor from the mussels in pan and reduce slightly. Whisk in the garlic and parsley butter. Add the potatoes and mussels and lemon zest to heat through. Add the potatoes and mussels and lemon zest to heat through. Place the hake on two plates, add the potatoes and mussels over the fish and spoon over the sauce. Sprinkle with parsley and serve. Place the hake on two plates, add the potatoes and mussels over the fish and spoon over the sauce. Sprinkle with parsley and serve. | {
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"title": "Hake with mussels and cider recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings Cider and a rich garlic butter form the base of this hake and mussels recipe. ½ bunch flatleaf parsley, plus extra for garnish1 garlic clove, roughly chopped100g/3½oz salted butter, softened, plus extra for cooking300g/10½oz baby new potatoes, halved ½ shallot, finely chopped1 celery stick, finely chopped1 carrot, finely chopped1 bay leaf1 thyme sprig ½ tsp peppercorns600g/1lb 5oz– 800g/1lb 12oz fresh mussels, debearded and scrubbed250ml/9fl oz good-quality dry cider2 x 125g/4½oz hake fillets1 lemon, zest and juicesalt and freshly ground black pepper ½ bunch flatleaf parsley, plus extra for garnish 1 garlic clove, roughly chopped 100g/3½oz salted butter, softened, plus extra for cooking 300g/10½oz baby new potatoes, halved ½ shallot, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 1 bay leaf 1 thyme sprig ½ tsp peppercorns 600g/1lb 5oz– 800g/1lb 12oz fresh mussels, debearded and scrubbed 250ml/9fl oz good-quality dry cider 2 x 125g/4½oz hake fillets 1 lemon, zest and juice salt and freshly ground black pepper Method Blitz the parsley and garlic to a coarse paste in a food processor. Add the softened butter and blend until combined. Transfer to a small bowl and chill in the fridge. Cook the potatoes in salted water for 10 minutes, or until tender. Drain and set aside. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them.Melt a knob of butter in a pan and add the shallot, celery carrot, thyme, bay leaf and peppercorns and cook until softened. Add the mussels and pour in the cider. Put the lid on and cook for 2 minutes until all the mussel shells are open.Strain the stock into a bowl and discard any mussels that remain closed. Set the mussels and stock aside. Heat a frying pan over a medium heat. Add a knob of butter, and when foaming, put the two hake fillets into the pan, skin-side down. Fry for approximately 5 minutes, depending on the thickness of the fish. Turn over and cook for a further 2 minutes or until just cooked through. Remove from the heat and keep warm.When you are ready to serve, reheat the cooking liquor from the mussels in pan and reduce slightly. Whisk in the garlic and parsley butter. Add the potatoes and mussels and lemon zest to heat through. Place the hake on two plates, add the potatoes and mussels over the fish and spoon over the sauce. Sprinkle with parsley and serve. Blitz the parsley and garlic to a coarse paste in a food processor. Add the softened butter and blend until combined. Transfer to a small bowl and chill in the fridge. Blitz the parsley and garlic to a coarse paste in a food processor. Add the softened butter and blend until combined. Transfer to a small bowl and chill in the fridge. Cook the potatoes in salted water for 10 minutes, or until tender. Drain and set aside. Cook the potatoes in salted water for 10 minutes, or until tender. Drain and set aside. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Melt a knob of butter in a pan and add the shallot, celery carrot, thyme, bay leaf and peppercorns and cook until softened. Add the mussels and pour in the cider. Put the lid on and cook for 2 minutes until all the mussel shells are open. Melt a knob of butter in a pan and add the shallot, celery carrot, thyme, bay leaf and peppercorns and cook until softened. Add the mussels and pour in the cider. Put the lid on and cook for 2 minutes until all the mussel shells are open. Strain the stock into a bowl and discard any mussels that remain closed. Set the mussels and stock aside. Strain the stock into a bowl and discard any mussels that remain closed. Set the mussels and stock aside. Heat a frying pan over a medium heat. Add a knob of butter, and when foaming, put the two hake fillets into the pan, skin-side down. Fry for approximately 5 minutes, depending on the thickness of the fish. Turn over and cook for a further 2 minutes or until just cooked through. Remove from the heat and keep warm. Heat a frying pan over a medium heat. Add a knob of butter, and when foaming, put the two hake fillets into the pan, skin-side down. Fry for approximately 5 minutes, depending on the thickness of the fish. Turn over and cook for a further 2 minutes or until just cooked through. Remove from the heat and keep warm. When you are ready to serve, reheat the cooking liquor from the mussels in pan and reduce slightly. Whisk in the garlic and parsley butter. When you are ready to serve, reheat the cooking liquor from the mussels in pan and reduce slightly. Whisk in the garlic and parsley butter. Add the potatoes and mussels and lemon zest to heat through. Add the potatoes and mussels and lemon zest to heat through. Place the hake on two plates, add the potatoes and mussels over the fish and spoon over the sauce. Sprinkle with parsley and serve. Place the hake on two plates, add the potatoes and mussels over the fish and spoon over the sauce. Sprinkle with parsley and serve."
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} | cbf3fcc17c6228b5224072ad9050e6881936a8bc723f8eaadd027560a87cdb36 | Hake a la romana recipe
Hake a la romana, sautéed lentils and jamón iberico, lemon and olive oil mayonnaise An average of 5.0 out of 5 stars from 3 ratings Great flavours combined into a winning weekend meal – fish in batter served with rich lentils and homemade mayo. 1 tbsp extra-virgin olive oil1 shallot, finely chopped1 carrot, finely chopped1 bay leaf150g/5½oz dried small green lentils500ml/18fl oz chicken stock, coldsea salt and freshly ground black pepper40g/1½oz baby spinach50g/1¾oz jamón iberico, cut into1cm/½in cubes 1 tbsp extra-virgin olive oil 1 shallot, finely chopped 1 carrot, finely chopped 1 bay leaf 150g/5½oz dried small green lentils 500ml/18fl oz chicken stock, cold sea salt and freshly ground black pepper 40g/1½oz baby spinach 50g/1¾oz jamón iberico, cut into1cm/½in cubes 1 large free-range egg yolk, at room temperature1 tbsp lemon juice½ tsp Dijon mustardsea salt flakes75ml/2½fl oz extra virgin olive oil75ml/2½fl oz sunflower oil2 tbsp chopped parsley 1 large free-range egg yolk, at room temperature 1 tbsp lemon juice ½ tsp Dijon mustard sea salt flakes 75ml/2½fl oz extra virgin olive oil 75ml/2½fl oz sunflower oil 2 tbsp chopped parsley olive oil, for frying4 x 170g/6oz hake portions100g/3½oz plain flour, for coating 2 large free-range eggs, beatensea salt and freshly ground black pepper olive oil, for frying 4 x 170g/6oz hake portions 100g/3½oz plain flour, for coating 2 large free-range eggs, beaten sea salt and freshly ground black pepper Method To make the sautéed lentils, heat the oil in a saucepan and fry the shallot, carrot and bay leaf until they begin to turn golden-brown. Add the lentils and the cold chicken stock, give everything a good stir, and leave to cook for 20-25 minutes, or until the stock has reduced in volume. Remove the bay leaf and season with salt and pepper. Keep warm.For the mayonnaise, put the egg yolk, lemon juice, mustard and sea salt into a mixing bowl and lightly blend together. Gradually whisk in the oils, a little at a time, until you have produced a thick and silky smooth mayonnaise. Mix in the parsley.For the fish, pour 1cm/½in of olive oil into a large non-stick frying pan, placed over a medium heat, or you can also use a deep-fat fryer heated to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended).Coat the pieces of hake in flour, knock off the excess and then coat well in the beaten egg. Place into the hot oil and fry for about four minutes on each site, depending on the thickness of the fish, until golden-brown. Lift onto kitchen paper, and leave to drain.Finally, add the spinach to the lentils and allow it to wilt for a minute or so.To serve, divide the lentils among the serving plates. Place the hake on top. Add a tablespoon of lemon mayonnaise on top of the fish, and finally some of the jamón pieces. To make the sautéed lentils, heat the oil in a saucepan and fry the shallot, carrot and bay leaf until they begin to turn golden-brown. Add the lentils and the cold chicken stock, give everything a good stir, and leave to cook for 20-25 minutes, or until the stock has reduced in volume. Remove the bay leaf and season with salt and pepper. Keep warm. To make the sautéed lentils, heat the oil in a saucepan and fry the shallot, carrot and bay leaf until they begin to turn golden-brown. Add the lentils and the cold chicken stock, give everything a good stir, and leave to cook for 20-25 minutes, or until the stock has reduced in volume. Remove the bay leaf and season with salt and pepper. Keep warm. For the mayonnaise, put the egg yolk, lemon juice, mustard and sea salt into a mixing bowl and lightly blend together. Gradually whisk in the oils, a little at a time, until you have produced a thick and silky smooth mayonnaise. Mix in the parsley. For the mayonnaise, put the egg yolk, lemon juice, mustard and sea salt into a mixing bowl and lightly blend together. Gradually whisk in the oils, a little at a time, until you have produced a thick and silky smooth mayonnaise. Mix in the parsley. For the fish, pour 1cm/½in of olive oil into a large non-stick frying pan, placed over a medium heat, or you can also use a deep-fat fryer heated to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended). For the fish, pour 1cm/½in of olive oil into a large non-stick frying pan, placed over a medium heat, or you can also use a deep-fat fryer heated to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended). Coat the pieces of hake in flour, knock off the excess and then coat well in the beaten egg. Place into the hot oil and fry for about four minutes on each site, depending on the thickness of the fish, until golden-brown. Lift onto kitchen paper, and leave to drain. Coat the pieces of hake in flour, knock off the excess and then coat well in the beaten egg. Place into the hot oil and fry for about four minutes on each site, depending on the thickness of the fish, until golden-brown. Lift onto kitchen paper, and leave to drain. Finally, add the spinach to the lentils and allow it to wilt for a minute or so. Finally, add the spinach to the lentils and allow it to wilt for a minute or so. To serve, divide the lentils among the serving plates. Place the hake on top. Add a tablespoon of lemon mayonnaise on top of the fish, and finally some of the jamón pieces. To serve, divide the lentils among the serving plates. Place the hake on top. Add a tablespoon of lemon mayonnaise on top of the fish, and finally some of the jamón pieces. | {
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"title": "Hake a la romana recipe",
"content": "Hake a la romana, sautéed lentils and jamón iberico, lemon and olive oil mayonnaise An average of 5.0 out of 5 stars from 3 ratings Great flavours combined into a winning weekend meal – fish in batter served with rich lentils and homemade mayo. 1 tbsp extra-virgin olive oil1 shallot, finely chopped1 carrot, finely chopped1 bay leaf150g/5½oz dried small green lentils500ml/18fl oz chicken stock, coldsea salt and freshly ground black pepper40g/1½oz baby spinach50g/1¾oz jamón iberico, cut into1cm/½in cubes 1 tbsp extra-virgin olive oil 1 shallot, finely chopped 1 carrot, finely chopped 1 bay leaf 150g/5½oz dried small green lentils 500ml/18fl oz chicken stock, cold sea salt and freshly ground black pepper 40g/1½oz baby spinach 50g/1¾oz jamón iberico, cut into1cm/½in cubes 1 large free-range egg yolk, at room temperature1 tbsp lemon juice½ tsp Dijon mustardsea salt flakes75ml/2½fl oz extra virgin olive oil75ml/2½fl oz sunflower oil2 tbsp chopped parsley 1 large free-range egg yolk, at room temperature 1 tbsp lemon juice ½ tsp Dijon mustard sea salt flakes 75ml/2½fl oz extra virgin olive oil 75ml/2½fl oz sunflower oil 2 tbsp chopped parsley olive oil, for frying4 x 170g/6oz hake portions100g/3½oz plain flour, for coating 2 large free-range eggs, beatensea salt and freshly ground black pepper olive oil, for frying 4 x 170g/6oz hake portions 100g/3½oz plain flour, for coating 2 large free-range eggs, beaten sea salt and freshly ground black pepper Method To make the sautéed lentils, heat the oil in a saucepan and fry the shallot, carrot and bay leaf until they begin to turn golden-brown. Add the lentils and the cold chicken stock, give everything a good stir, and leave to cook for 20-25 minutes, or until the stock has reduced in volume. Remove the bay leaf and season with salt and pepper. Keep warm.For the mayonnaise, put the egg yolk, lemon juice, mustard and sea salt into a mixing bowl and lightly blend together. Gradually whisk in the oils, a little at a time, until you have produced a thick and silky smooth mayonnaise. Mix in the parsley.For the fish, pour 1cm/½in of olive oil into a large non-stick frying pan, placed over a medium heat, or you can also use a deep-fat fryer heated to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended).Coat the pieces of hake in flour, knock off the excess and then coat well in the beaten egg. Place into the hot oil and fry for about four minutes on each site, depending on the thickness of the fish, until golden-brown. Lift onto kitchen paper, and leave to drain.Finally, add the spinach to the lentils and allow it to wilt for a minute or so.To serve, divide the lentils among the serving plates. Place the hake on top. Add a tablespoon of lemon mayonnaise on top of the fish, and finally some of the jamón pieces. To make the sautéed lentils, heat the oil in a saucepan and fry the shallot, carrot and bay leaf until they begin to turn golden-brown. Add the lentils and the cold chicken stock, give everything a good stir, and leave to cook for 20-25 minutes, or until the stock has reduced in volume. Remove the bay leaf and season with salt and pepper. Keep warm. To make the sautéed lentils, heat the oil in a saucepan and fry the shallot, carrot and bay leaf until they begin to turn golden-brown. Add the lentils and the cold chicken stock, give everything a good stir, and leave to cook for 20-25 minutes, or until the stock has reduced in volume. Remove the bay leaf and season with salt and pepper. Keep warm. For the mayonnaise, put the egg yolk, lemon juice, mustard and sea salt into a mixing bowl and lightly blend together. Gradually whisk in the oils, a little at a time, until you have produced a thick and silky smooth mayonnaise. Mix in the parsley. For the mayonnaise, put the egg yolk, lemon juice, mustard and sea salt into a mixing bowl and lightly blend together. Gradually whisk in the oils, a little at a time, until you have produced a thick and silky smooth mayonnaise. Mix in the parsley. For the fish, pour 1cm/½in of olive oil into a large non-stick frying pan, placed over a medium heat, or you can also use a deep-fat fryer heated to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended). For the fish, pour 1cm/½in of olive oil into a large non-stick frying pan, placed over a medium heat, or you can also use a deep-fat fryer heated to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended). Coat the pieces of hake in flour, knock off the excess and then coat well in the beaten egg. Place into the hot oil and fry for about four minutes on each site, depending on the thickness of the fish, until golden-brown. Lift onto kitchen paper, and leave to drain. Coat the pieces of hake in flour, knock off the excess and then coat well in the beaten egg. Place into the hot oil and fry for about four minutes on each site, depending on the thickness of the fish, until golden-brown. Lift onto kitchen paper, and leave to drain. Finally, add the spinach to the lentils and allow it to wilt for a minute or so. Finally, add the spinach to the lentils and allow it to wilt for a minute or so. To serve, divide the lentils among the serving plates. Place the hake on top. Add a tablespoon of lemon mayonnaise on top of the fish, and finally some of the jamón pieces. To serve, divide the lentils among the serving plates. Place the hake on top. Add a tablespoon of lemon mayonnaise on top of the fish, and finally some of the jamón pieces."
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} | 094e5c23ffa0c0795c9557d6603338101cd2cdfb55555b0e8beb39b067e612ec | Hake wrapped in pancetta with curried potatoes recipe
An average of 5.0 out of 5 stars from 5 ratings 1 tbsp olive oil150g/5¼oz new potatoes, cooked4 spring onions, choppedpinch curry powderpinch turmericsqueeze lemon juice150ml/5fl oz double creamhandful fresh parsley leaves, choppedpinch cumin seeds 1 tbsp olive oil 150g/5¼oz new potatoes, cooked 4 spring onions, chopped pinch curry powder pinch turmeric squeeze lemon juice 150ml/5fl oz double cream handful fresh parsley leaves, chopped pinch cumin seeds 1 hake fillet4 slices pancettaoil, for fryingsalt and freshly ground black pepper 1 hake fillet 4 slices pancetta oil, for frying salt and freshly ground black pepper Method To make the curried potatoes, heat the oil in a sauté or large frying pan. Fry the potatoes and spring onions for a few minutes, to soften.Stir in the curry powder and turmeric to coat. Add the lemon juice to the pan and then pour in the cream. Add the parsley and cumin seeds and simmer gently for 8-10 minutes, until thickened.For the fish, wrap the pancetta slices around the hake fillet. Heat the oil in a non-stick-frying pan and cook the fish for 2-3 minutes on each side, or until the pancetta is golden brown.To serve, transfer the wrapped fish to a serving plate and serve the curried potatoes alongside. To make the curried potatoes, heat the oil in a sauté or large frying pan. Fry the potatoes and spring onions for a few minutes, to soften. To make the curried potatoes, heat the oil in a sauté or large frying pan. Fry the potatoes and spring onions for a few minutes, to soften. Stir in the curry powder and turmeric to coat. Add the lemon juice to the pan and then pour in the cream. Stir in the curry powder and turmeric to coat. Add the lemon juice to the pan and then pour in the cream. Add the parsley and cumin seeds and simmer gently for 8-10 minutes, until thickened. Add the parsley and cumin seeds and simmer gently for 8-10 minutes, until thickened. For the fish, wrap the pancetta slices around the hake fillet. Heat the oil in a non-stick-frying pan and cook the fish for 2-3 minutes on each side, or until the pancetta is golden brown. For the fish, wrap the pancetta slices around the hake fillet. Heat the oil in a non-stick-frying pan and cook the fish for 2-3 minutes on each side, or until the pancetta is golden brown. To serve, transfer the wrapped fish to a serving plate and serve the curried potatoes alongside. To serve, transfer the wrapped fish to a serving plate and serve the curried potatoes alongside. | {
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"title": "Hake wrapped in pancetta with curried potatoes recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings 1 tbsp olive oil150g/5¼oz new potatoes, cooked4 spring onions, choppedpinch curry powderpinch turmericsqueeze lemon juice150ml/5fl oz double creamhandful fresh parsley leaves, choppedpinch cumin seeds 1 tbsp olive oil 150g/5¼oz new potatoes, cooked 4 spring onions, chopped pinch curry powder pinch turmeric squeeze lemon juice 150ml/5fl oz double cream handful fresh parsley leaves, chopped pinch cumin seeds 1 hake fillet4 slices pancettaoil, for fryingsalt and freshly ground black pepper 1 hake fillet 4 slices pancetta oil, for frying salt and freshly ground black pepper Method To make the curried potatoes, heat the oil in a sauté or large frying pan. Fry the potatoes and spring onions for a few minutes, to soften.Stir in the curry powder and turmeric to coat. Add the lemon juice to the pan and then pour in the cream. Add the parsley and cumin seeds and simmer gently for 8-10 minutes, until thickened.For the fish, wrap the pancetta slices around the hake fillet. Heat the oil in a non-stick-frying pan and cook the fish for 2-3 minutes on each side, or until the pancetta is golden brown.To serve, transfer the wrapped fish to a serving plate and serve the curried potatoes alongside. To make the curried potatoes, heat the oil in a sauté or large frying pan. Fry the potatoes and spring onions for a few minutes, to soften. To make the curried potatoes, heat the oil in a sauté or large frying pan. Fry the potatoes and spring onions for a few minutes, to soften. Stir in the curry powder and turmeric to coat. Add the lemon juice to the pan and then pour in the cream. Stir in the curry powder and turmeric to coat. Add the lemon juice to the pan and then pour in the cream. Add the parsley and cumin seeds and simmer gently for 8-10 minutes, until thickened. Add the parsley and cumin seeds and simmer gently for 8-10 minutes, until thickened. For the fish, wrap the pancetta slices around the hake fillet. Heat the oil in a non-stick-frying pan and cook the fish for 2-3 minutes on each side, or until the pancetta is golden brown. For the fish, wrap the pancetta slices around the hake fillet. Heat the oil in a non-stick-frying pan and cook the fish for 2-3 minutes on each side, or until the pancetta is golden brown. To serve, transfer the wrapped fish to a serving plate and serve the curried potatoes alongside. To serve, transfer the wrapped fish to a serving plate and serve the curried potatoes alongside."
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} | b6d234b8157b67bab1583515d887d8d9ccf4a5cd9fe550399c101e5d6c17c9f0 | Iberico pork cheeks recipe
An average of 4.3 out of 5 stars from 3 ratings Treat yourself to melt-in-the-mouth pork cheeks with cheesy, creamy polenta and a fresh radicchio salad. 2 tbsp olive oil12 (1kg/2lb 4oz) Iberico pork cheeks 2 garlic cloves, chopped1 banana shallot, peeled and chopped200ml/7fl oz port2 star anise500ml/18fl oz chicken stock 2 tbsp olive oil 12 (1kg/2lb 4oz) Iberico pork cheeks 2 garlic cloves, chopped 1 banana shallot, peeled and chopped 200ml/7fl oz port 2 star anise 500ml/18fl oz chicken stock 1 garlic clove, halved1 thyme sprig300-400ml/10-14fl oz full-fat milk50g/1¾oz quick-cook polenta50g/1¾oz Parmesan, grated 1 garlic clove, halved 1 thyme sprig 300-400ml/10-14fl oz full-fat milk 50g/1¾oz quick-cook polenta 50g/1¾oz Parmesan, grated ½ head radicchio, leaves separated and roughly chopped1 tsp balsamic vinegar3 tsp extra virgin olive oil1 tbsp chopped fresh flatleaf parsley ½ head radicchio, leaves separated and roughly chopped 1 tsp balsamic vinegar 3 tsp extra virgin olive oil 1 tbsp chopped fresh flatleaf parsley Method To cook the pork cheeks, heat the oil in a large casserole and add the cheeks. Cook until they are caramelised and golden brown all over. Add the garlic and shallot, then deglaze the pan with the port. Add the star anise and stock, bring to the boil, cover with a lid and simmer for 2–3 hours, until the meat is very tender and soft.To make the polenta, put the garlic, thyme and milk in a saucepan and bring to the boil. Whisk in the polenta and cook for 5–8 minutes, until the polenta is creamy. Stir in the Parmesan. Remove the garlic before serving.To serve, dress the radicchio leaves in the vinegar and oil. Serve the pork cheeks and polenta on warmed plates and top with the dressed radicchio. Garnish with the parsley. To cook the pork cheeks, heat the oil in a large casserole and add the cheeks. Cook until they are caramelised and golden brown all over. Add the garlic and shallot, then deglaze the pan with the port. Add the star anise and stock, bring to the boil, cover with a lid and simmer for 2–3 hours, until the meat is very tender and soft. To cook the pork cheeks, heat the oil in a large casserole and add the cheeks. Cook until they are caramelised and golden brown all over. Add the garlic and shallot, then deglaze the pan with the port. Add the star anise and stock, bring to the boil, cover with a lid and simmer for 2–3 hours, until the meat is very tender and soft. To make the polenta, put the garlic, thyme and milk in a saucepan and bring to the boil. Whisk in the polenta and cook for 5–8 minutes, until the polenta is creamy. Stir in the Parmesan. Remove the garlic before serving. To make the polenta, put the garlic, thyme and milk in a saucepan and bring to the boil. Whisk in the polenta and cook for 5–8 minutes, until the polenta is creamy. Stir in the Parmesan. Remove the garlic before serving. To serve, dress the radicchio leaves in the vinegar and oil. Serve the pork cheeks and polenta on warmed plates and top with the dressed radicchio. Garnish with the parsley. To serve, dress the radicchio leaves in the vinegar and oil. Serve the pork cheeks and polenta on warmed plates and top with the dressed radicchio. Garnish with the parsley. | {
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"title": "Iberico pork cheeks recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings Treat yourself to melt-in-the-mouth pork cheeks with cheesy, creamy polenta and a fresh radicchio salad. 2 tbsp olive oil12 (1kg/2lb 4oz) Iberico pork cheeks 2 garlic cloves, chopped1 banana shallot, peeled and chopped200ml/7fl oz port2 star anise500ml/18fl oz chicken stock 2 tbsp olive oil 12 (1kg/2lb 4oz) Iberico pork cheeks 2 garlic cloves, chopped 1 banana shallot, peeled and chopped 200ml/7fl oz port 2 star anise 500ml/18fl oz chicken stock 1 garlic clove, halved1 thyme sprig300-400ml/10-14fl oz full-fat milk50g/1¾oz quick-cook polenta50g/1¾oz Parmesan, grated 1 garlic clove, halved 1 thyme sprig 300-400ml/10-14fl oz full-fat milk 50g/1¾oz quick-cook polenta 50g/1¾oz Parmesan, grated ½ head radicchio, leaves separated and roughly chopped1 tsp balsamic vinegar3 tsp extra virgin olive oil1 tbsp chopped fresh flatleaf parsley ½ head radicchio, leaves separated and roughly chopped 1 tsp balsamic vinegar 3 tsp extra virgin olive oil 1 tbsp chopped fresh flatleaf parsley Method To cook the pork cheeks, heat the oil in a large casserole and add the cheeks. Cook until they are caramelised and golden brown all over. Add the garlic and shallot, then deglaze the pan with the port. Add the star anise and stock, bring to the boil, cover with a lid and simmer for 2–3 hours, until the meat is very tender and soft.To make the polenta, put the garlic, thyme and milk in a saucepan and bring to the boil. Whisk in the polenta and cook for 5–8 minutes, until the polenta is creamy. Stir in the Parmesan. Remove the garlic before serving.To serve, dress the radicchio leaves in the vinegar and oil. Serve the pork cheeks and polenta on warmed plates and top with the dressed radicchio. Garnish with the parsley. To cook the pork cheeks, heat the oil in a large casserole and add the cheeks. Cook until they are caramelised and golden brown all over. Add the garlic and shallot, then deglaze the pan with the port. Add the star anise and stock, bring to the boil, cover with a lid and simmer for 2–3 hours, until the meat is very tender and soft. To cook the pork cheeks, heat the oil in a large casserole and add the cheeks. Cook until they are caramelised and golden brown all over. Add the garlic and shallot, then deglaze the pan with the port. Add the star anise and stock, bring to the boil, cover with a lid and simmer for 2–3 hours, until the meat is very tender and soft. To make the polenta, put the garlic, thyme and milk in a saucepan and bring to the boil. Whisk in the polenta and cook for 5–8 minutes, until the polenta is creamy. Stir in the Parmesan. Remove the garlic before serving. To make the polenta, put the garlic, thyme and milk in a saucepan and bring to the boil. Whisk in the polenta and cook for 5–8 minutes, until the polenta is creamy. Stir in the Parmesan. Remove the garlic before serving. To serve, dress the radicchio leaves in the vinegar and oil. Serve the pork cheeks and polenta on warmed plates and top with the dressed radicchio. Garnish with the parsley. To serve, dress the radicchio leaves in the vinegar and oil. Serve the pork cheeks and polenta on warmed plates and top with the dressed radicchio. Garnish with the parsley."
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} | 5b34e786cb53c2933748793935dd80d240aca2c7b0be3b4dad918f23a6117e1d | Iberico pork chops with potato purée and greens recipe
An average of 5.0 out of 5 stars from 3 ratings These simple pork chops are served with a cognac and white wine sauce and make a great option for Sunday lunch. 1 pig’s trotter, roughly chopped2 tbsp grapeseed oil½ carrot, peeled and diced½ onion, diced1 celery stick, diced2 garlic cloves, chopped75ml/2½fl oz cognac125ml/4fl oz white wine1 litre/1¾ pints good-quality chicken stock ½ banana shallot, peeled and finely chopped1 tsp capers, finely chopped2 tsp cornichons, finely chopped2 dill sprigs, finely chopped1 tsp finely chopped fresh chives1 heaped tsp wholegrain mustard 1 pig’s trotter, roughly chopped 2 tbsp grapeseed oil ½ carrot, peeled and diced ½ onion, diced 1 celery stick, diced 2 garlic cloves, chopped 75ml/2½fl oz cognac 125ml/4fl oz white wine 1 litre/1¾ pints good-quality chicken stock ½ banana shallot, peeled and finely chopped 1 tsp capers, finely chopped 2 tsp cornichons, finely chopped 2 dill sprigs, finely chopped 1 tsp finely chopped fresh chives 1 heaped tsp wholegrain mustard 250g/9oz King Edward potatoes, peeled and chopped into even-sized pieces75ml/2½fl oz double cream1 garlic clove, peeled50–75g/1¾–2¾oz butterpinch salt 250g/9oz King Edward potatoes, peeled and chopped into even-sized pieces 75ml/2½fl oz double cream 1 garlic clove, peeled 50–75g/1¾–2¾oz butter pinch salt 2 tbsp olive oil2 Iberico pork chops 2 tbsp olive oil 2 Iberico pork chops handful leafy greens (such as kale, chard, cavolo nero) handful leafy greens (such as kale, chard, cavolo nero) Method Preheat the oven to 220C/200C Fan/Gas 7. Spread the chopped pig's trotter out in a roasting tin and roast in the oven for 30–40 minutes until nicely caramelised. To make the sauce, heat the grapeseed oil in a large saucepan and sweat the carrot, onion, celery and garlic for 10 minutes. Add the pig’s trotter and cook for another 10 minutes, then deglaze with the cognac and white wine and reduce by half. Add the stock and cook until reduced and thickened. Strain the sauce through a sieve set over a bowl. Add the shallot, capers, cornichons, dill and chives to the sauce and then stir in the mustard. Set aside and keep warm. To make the potato purée, place the chopped potatoes in a saucepan, cover with cold water, then bring to the boil and cook for 15–20 minutes until tender. Meanwhile, combine the double cream and garlic clove in a small saucepan and gently warm to infuse. Drain the potatoes thoroughly, then mash them or pass them through a potato ricer. Add the cream and butter to the mashed potatoes in a bowl and mix to combine. Season with the salt.To make the pork chops, check the oven is still at 220C/200C Fan/Gas 7. Heat a frying pan until hot, then add the olive oil and fry the pork chops on both sides until nicely caramelised. Transfer to a baking tray and roast in the oven for about 4 minutes. Leave to rest for 5 minutes before carving. Whilst the pork chops are resting, gently wilt the leafy greens in a saucepan for a few minutes until tender.To serve, carve the pork chops and serve alongside the mashed potatoes and greens. Spoon the sauce over the top of the chops and serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Spread the chopped pig's trotter out in a roasting tin and roast in the oven for 30–40 minutes until nicely caramelised. Preheat the oven to 220C/200C Fan/Gas 7. Spread the chopped pig's trotter out in a roasting tin and roast in the oven for 30–40 minutes until nicely caramelised. To make the sauce, heat the grapeseed oil in a large saucepan and sweat the carrot, onion, celery and garlic for 10 minutes. Add the pig’s trotter and cook for another 10 minutes, then deglaze with the cognac and white wine and reduce by half. Add the stock and cook until reduced and thickened. Strain the sauce through a sieve set over a bowl. Add the shallot, capers, cornichons, dill and chives to the sauce and then stir in the mustard. Set aside and keep warm. To make the sauce, heat the grapeseed oil in a large saucepan and sweat the carrot, onion, celery and garlic for 10 minutes. Add the pig’s trotter and cook for another 10 minutes, then deglaze with the cognac and white wine and reduce by half. Add the stock and cook until reduced and thickened. Strain the sauce through a sieve set over a bowl. Add the shallot, capers, cornichons, dill and chives to the sauce and then stir in the mustard. Set aside and keep warm. To make the potato purée, place the chopped potatoes in a saucepan, cover with cold water, then bring to the boil and cook for 15–20 minutes until tender. To make the potato purée, place the chopped potatoes in a saucepan, cover with cold water, then bring to the boil and cook for 15–20 minutes until tender. Meanwhile, combine the double cream and garlic clove in a small saucepan and gently warm to infuse. Meanwhile, combine the double cream and garlic clove in a small saucepan and gently warm to infuse. Drain the potatoes thoroughly, then mash them or pass them through a potato ricer. Add the cream and butter to the mashed potatoes in a bowl and mix to combine. Season with the salt. Drain the potatoes thoroughly, then mash them or pass them through a potato ricer. Add the cream and butter to the mashed potatoes in a bowl and mix to combine. Season with the salt. To make the pork chops, check the oven is still at 220C/200C Fan/Gas 7. Heat a frying pan until hot, then add the olive oil and fry the pork chops on both sides until nicely caramelised. Transfer to a baking tray and roast in the oven for about 4 minutes. Leave to rest for 5 minutes before carving. To make the pork chops, check the oven is still at 220C/200C Fan/Gas 7. Heat a frying pan until hot, then add the olive oil and fry the pork chops on both sides until nicely caramelised. Transfer to a baking tray and roast in the oven for about 4 minutes. Leave to rest for 5 minutes before carving. Whilst the pork chops are resting, gently wilt the leafy greens in a saucepan for a few minutes until tender. Whilst the pork chops are resting, gently wilt the leafy greens in a saucepan for a few minutes until tender. To serve, carve the pork chops and serve alongside the mashed potatoes and greens. Spoon the sauce over the top of the chops and serve immediately. To serve, carve the pork chops and serve alongside the mashed potatoes and greens. Spoon the sauce over the top of the chops and serve immediately. | {
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"title": "Iberico pork chops with potato purée and greens recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings These simple pork chops are served with a cognac and white wine sauce and make a great option for Sunday lunch. 1 pig’s trotter, roughly chopped2 tbsp grapeseed oil½ carrot, peeled and diced½ onion, diced1 celery stick, diced2 garlic cloves, chopped75ml/2½fl oz cognac125ml/4fl oz white wine1 litre/1¾ pints good-quality chicken stock ½ banana shallot, peeled and finely chopped1 tsp capers, finely chopped2 tsp cornichons, finely chopped2 dill sprigs, finely chopped1 tsp finely chopped fresh chives1 heaped tsp wholegrain mustard 1 pig’s trotter, roughly chopped 2 tbsp grapeseed oil ½ carrot, peeled and diced ½ onion, diced 1 celery stick, diced 2 garlic cloves, chopped 75ml/2½fl oz cognac 125ml/4fl oz white wine 1 litre/1¾ pints good-quality chicken stock ½ banana shallot, peeled and finely chopped 1 tsp capers, finely chopped 2 tsp cornichons, finely chopped 2 dill sprigs, finely chopped 1 tsp finely chopped fresh chives 1 heaped tsp wholegrain mustard 250g/9oz King Edward potatoes, peeled and chopped into even-sized pieces75ml/2½fl oz double cream1 garlic clove, peeled50–75g/1¾–2¾oz butterpinch salt 250g/9oz King Edward potatoes, peeled and chopped into even-sized pieces 75ml/2½fl oz double cream 1 garlic clove, peeled 50–75g/1¾–2¾oz butter pinch salt 2 tbsp olive oil2 Iberico pork chops 2 tbsp olive oil 2 Iberico pork chops handful leafy greens (such as kale, chard, cavolo nero) handful leafy greens (such as kale, chard, cavolo nero) Method Preheat the oven to 220C/200C Fan/Gas 7. Spread the chopped pig's trotter out in a roasting tin and roast in the oven for 30–40 minutes until nicely caramelised. To make the sauce, heat the grapeseed oil in a large saucepan and sweat the carrot, onion, celery and garlic for 10 minutes. Add the pig’s trotter and cook for another 10 minutes, then deglaze with the cognac and white wine and reduce by half. Add the stock and cook until reduced and thickened. Strain the sauce through a sieve set over a bowl. Add the shallot, capers, cornichons, dill and chives to the sauce and then stir in the mustard. Set aside and keep warm. To make the potato purée, place the chopped potatoes in a saucepan, cover with cold water, then bring to the boil and cook for 15–20 minutes until tender. Meanwhile, combine the double cream and garlic clove in a small saucepan and gently warm to infuse. Drain the potatoes thoroughly, then mash them or pass them through a potato ricer. Add the cream and butter to the mashed potatoes in a bowl and mix to combine. Season with the salt.To make the pork chops, check the oven is still at 220C/200C Fan/Gas 7. Heat a frying pan until hot, then add the olive oil and fry the pork chops on both sides until nicely caramelised. Transfer to a baking tray and roast in the oven for about 4 minutes. Leave to rest for 5 minutes before carving. Whilst the pork chops are resting, gently wilt the leafy greens in a saucepan for a few minutes until tender.To serve, carve the pork chops and serve alongside the mashed potatoes and greens. Spoon the sauce over the top of the chops and serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Spread the chopped pig's trotter out in a roasting tin and roast in the oven for 30–40 minutes until nicely caramelised. Preheat the oven to 220C/200C Fan/Gas 7. Spread the chopped pig's trotter out in a roasting tin and roast in the oven for 30–40 minutes until nicely caramelised. To make the sauce, heat the grapeseed oil in a large saucepan and sweat the carrot, onion, celery and garlic for 10 minutes. Add the pig’s trotter and cook for another 10 minutes, then deglaze with the cognac and white wine and reduce by half. Add the stock and cook until reduced and thickened. Strain the sauce through a sieve set over a bowl. Add the shallot, capers, cornichons, dill and chives to the sauce and then stir in the mustard. Set aside and keep warm. To make the sauce, heat the grapeseed oil in a large saucepan and sweat the carrot, onion, celery and garlic for 10 minutes. Add the pig’s trotter and cook for another 10 minutes, then deglaze with the cognac and white wine and reduce by half. Add the stock and cook until reduced and thickened. Strain the sauce through a sieve set over a bowl. Add the shallot, capers, cornichons, dill and chives to the sauce and then stir in the mustard. Set aside and keep warm. To make the potato purée, place the chopped potatoes in a saucepan, cover with cold water, then bring to the boil and cook for 15–20 minutes until tender. To make the potato purée, place the chopped potatoes in a saucepan, cover with cold water, then bring to the boil and cook for 15–20 minutes until tender. Meanwhile, combine the double cream and garlic clove in a small saucepan and gently warm to infuse. Meanwhile, combine the double cream and garlic clove in a small saucepan and gently warm to infuse. Drain the potatoes thoroughly, then mash them or pass them through a potato ricer. Add the cream and butter to the mashed potatoes in a bowl and mix to combine. Season with the salt. Drain the potatoes thoroughly, then mash them or pass them through a potato ricer. Add the cream and butter to the mashed potatoes in a bowl and mix to combine. Season with the salt. To make the pork chops, check the oven is still at 220C/200C Fan/Gas 7. Heat a frying pan until hot, then add the olive oil and fry the pork chops on both sides until nicely caramelised. Transfer to a baking tray and roast in the oven for about 4 minutes. Leave to rest for 5 minutes before carving. To make the pork chops, check the oven is still at 220C/200C Fan/Gas 7. Heat a frying pan until hot, then add the olive oil and fry the pork chops on both sides until nicely caramelised. Transfer to a baking tray and roast in the oven for about 4 minutes. Leave to rest for 5 minutes before carving. Whilst the pork chops are resting, gently wilt the leafy greens in a saucepan for a few minutes until tender. Whilst the pork chops are resting, gently wilt the leafy greens in a saucepan for a few minutes until tender. To serve, carve the pork chops and serve alongside the mashed potatoes and greens. Spoon the sauce over the top of the chops and serve immediately. To serve, carve the pork chops and serve alongside the mashed potatoes and greens. Spoon the sauce over the top of the chops and serve immediately."
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} | c20f183756c3a655b656cd183a1d68b6c50f1dcde1f4e0ac1b45cf77d9551d60 | Iced coffee recipe
An average of 3.0 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/iced_coffee_01204_16x9.jpg Use this iced coffee recipe as a basic template and adjust based on how strong or sweet you like your coffee. It's easy to double the recipe to make extra, too. ice cubes1 espresso shot, approx. 40ml/1½fl oz100ml/3½fl oz cold milk½ tsp condensed milk (optional) ice cubes 1 espresso shot, approx. 40ml/1½fl oz 100ml/3½fl oz cold milk ½ tsp condensed milk (optional) Method If you're making a black iced coffee, fill a small glass with ice cubes. If you're making a milky iced coffee (an iced latte), fill a medium-sized glass three-quarters full of ice cubes. Pour the shot of espresso over the ice, then pour in the milk if making an iced latte, adding more or less to taste. Stir in the condensed milk to sweeten, if using. Serve immediately. If you're making a black iced coffee, fill a small glass with ice cubes. If you're making a milky iced coffee (an iced latte), fill a medium-sized glass three-quarters full of ice cubes. If you're making a black iced coffee, fill a small glass with ice cubes. If you're making a milky iced coffee (an iced latte), fill a medium-sized glass three-quarters full of ice cubes. Pour the shot of espresso over the ice, then pour in the milk if making an iced latte, adding more or less to taste. Pour the shot of espresso over the ice, then pour in the milk if making an iced latte, adding more or less to taste. Stir in the condensed milk to sweeten, if using. Serve immediately. Stir in the condensed milk to sweeten, if using. Serve immediately. Recipe tips If you want to make your iced coffee with cold brew coffee, mix 35g/1¼oz ground coffee with 650ml/23fl oz filtered water and leave in the fridge overnight. Any spare coffee can be frozen in an ice cube tray! | {
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"title": "Iced coffee recipe",
"content": "An average of 3.0 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/iced_coffee_01204_16x9.jpg Use this iced coffee recipe as a basic template and adjust based on how strong or sweet you like your coffee. It's easy to double the recipe to make extra, too. ice cubes1 espresso shot, approx. 40ml/1½fl oz100ml/3½fl oz cold milk½ tsp condensed milk (optional) ice cubes 1 espresso shot, approx. 40ml/1½fl oz 100ml/3½fl oz cold milk ½ tsp condensed milk (optional) Method If you're making a black iced coffee, fill a small glass with ice cubes. If you're making a milky iced coffee (an iced latte), fill a medium-sized glass three-quarters full of ice cubes. Pour the shot of espresso over the ice, then pour in the milk if making an iced latte, adding more or less to taste. Stir in the condensed milk to sweeten, if using. Serve immediately. If you're making a black iced coffee, fill a small glass with ice cubes. If you're making a milky iced coffee (an iced latte), fill a medium-sized glass three-quarters full of ice cubes. If you're making a black iced coffee, fill a small glass with ice cubes. If you're making a milky iced coffee (an iced latte), fill a medium-sized glass three-quarters full of ice cubes. Pour the shot of espresso over the ice, then pour in the milk if making an iced latte, adding more or less to taste. Pour the shot of espresso over the ice, then pour in the milk if making an iced latte, adding more or less to taste. Stir in the condensed milk to sweeten, if using. Serve immediately. Stir in the condensed milk to sweeten, if using. Serve immediately. Recipe tips If you want to make your iced coffee with cold brew coffee, mix 35g/1¼oz ground coffee with 650ml/23fl oz filtered water and leave in the fridge overnight. Any spare coffee can be frozen in an ice cube tray!"
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} | 720e0f3672d48ae0bdbd7db79cc93c84783a00b76afcf6f42a6396d9ea3b2f14 | Ice box cake recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p01s2j5s.jpg This cake is made up of homemade coffee biscuits piled into layers with ginger syrup and cream to hold it all together. Equipment and preparation: you will need a 7cm/2¾in diameter plain biscuit cutter and a 25cm/9in round cake board. 150g/5½oz butter, softened250g/9oz granulated sugar4 free-range eggs5 tbsp strong cold espresso coffee4 tbsp chicory and coffee essence, such as Camp650g/1lb 7oz plain flour50g/1¾oz cocoa powder2 tsp bicarbonate of soda1 tsp salt 150g/5½oz butter, softened 250g/9oz granulated sugar 4 free-range eggs 5 tbsp strong cold espresso coffee 4 tbsp chicory and coffee essence, such as Camp 650g/1lb 7oz plain flour 50g/1¾oz cocoa powder 2 tsp bicarbonate of soda 1 tsp salt 1 litre/1¾ pint double cream1 tbsp chicory and coffee essence, such as Camp125ml/3½fl oz stem ginger syrup42 coffee biscuits 3 balls stem ginger, thinly sliced 1 litre/1¾ pint double cream 1 tbsp chicory and coffee essence, such as Camp 125ml/3½fl oz stem ginger syrup 42 coffee biscuits 3 balls stem ginger, thinly sliced Method For the ice box coffee biscuits, place the butter and sugar into a bowl and beat until light and fluffy, then add the eggs and beat well.Add the cold coffee and coffee essence and mix well. Fold in the flour, cocoa, bicarbonate of soda and salt and bring together to form a firm dough.Press into a 2cm/¾in thick block, then wrap in cling film and place in the fridge for one hour to rest.Preheat the oven to 180C/350F/Gas 4.Roll the dough out to 5mm/¼in thick, then stamp out into discs using a 7cm/2¾in diameter plain biscuit cutter.Place onto a baking tray and bake for 8-10 minutes, or until just risen and firm to touch.For the cake, whisk the double cream with the coffee essence in a bowl until it just holds soft peaks when the whisk is removed from the bowl, then fold in the stem ginger syrup and coffee essence.Take a large plate or cake stand and place a little cream on the base, then place a 25cm/9in round cake board on top.Dollop two spoonfuls of cream in the middle and spread out to within 2cm/¾in of the edge, then place one biscuit in the centre and six around it in a circle. Spread a layer of cream over the top, making sure the biscuits are still visible at the side.Repeat the process layering up the biscuits like bricks, until you have used up all the cream and all the biscuits, finishing with a layer of cream.Place in the fridge overnight but preferably for 24 hours so that the biscuits soften.Decorate the top of the cake with the slices of stem ginger. Serve cut into slices straight from the fridge. For the ice box coffee biscuits, place the butter and sugar into a bowl and beat until light and fluffy, then add the eggs and beat well. For the ice box coffee biscuits, place the butter and sugar into a bowl and beat until light and fluffy, then add the eggs and beat well. Add the cold coffee and coffee essence and mix well. Fold in the flour, cocoa, bicarbonate of soda and salt and bring together to form a firm dough. Add the cold coffee and coffee essence and mix well. Fold in the flour, cocoa, bicarbonate of soda and salt and bring together to form a firm dough. Press into a 2cm/¾in thick block, then wrap in cling film and place in the fridge for one hour to rest. Press into a 2cm/¾in thick block, then wrap in cling film and place in the fridge for one hour to rest. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Roll the dough out to 5mm/¼in thick, then stamp out into discs using a 7cm/2¾in diameter plain biscuit cutter. Roll the dough out to 5mm/¼in thick, then stamp out into discs using a 7cm/2¾in diameter plain biscuit cutter. Place onto a baking tray and bake for 8-10 minutes, or until just risen and firm to touch. Place onto a baking tray and bake for 8-10 minutes, or until just risen and firm to touch. For the cake, whisk the double cream with the coffee essence in a bowl until it just holds soft peaks when the whisk is removed from the bowl, then fold in the stem ginger syrup and coffee essence. For the cake, whisk the double cream with the coffee essence in a bowl until it just holds soft peaks when the whisk is removed from the bowl, then fold in the stem ginger syrup and coffee essence. Take a large plate or cake stand and place a little cream on the base, then place a 25cm/9in round cake board on top. Take a large plate or cake stand and place a little cream on the base, then place a 25cm/9in round cake board on top. Dollop two spoonfuls of cream in the middle and spread out to within 2cm/¾in of the edge, then place one biscuit in the centre and six around it in a circle. Spread a layer of cream over the top, making sure the biscuits are still visible at the side. Dollop two spoonfuls of cream in the middle and spread out to within 2cm/¾in of the edge, then place one biscuit in the centre and six around it in a circle. Spread a layer of cream over the top, making sure the biscuits are still visible at the side. Repeat the process layering up the biscuits like bricks, until you have used up all the cream and all the biscuits, finishing with a layer of cream. Repeat the process layering up the biscuits like bricks, until you have used up all the cream and all the biscuits, finishing with a layer of cream. Place in the fridge overnight but preferably for 24 hours so that the biscuits soften. Place in the fridge overnight but preferably for 24 hours so that the biscuits soften. Decorate the top of the cake with the slices of stem ginger. Serve cut into slices straight from the fridge. Decorate the top of the cake with the slices of stem ginger. Serve cut into slices straight from the fridge. | {
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"title": "Ice box cake recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p01s2j5s.jpg This cake is made up of homemade coffee biscuits piled into layers with ginger syrup and cream to hold it all together. Equipment and preparation: you will need a 7cm/2¾in diameter plain biscuit cutter and a 25cm/9in round cake board. 150g/5½oz butter, softened250g/9oz granulated sugar4 free-range eggs5 tbsp strong cold espresso coffee4 tbsp chicory and coffee essence, such as Camp650g/1lb 7oz plain flour50g/1¾oz cocoa powder2 tsp bicarbonate of soda1 tsp salt 150g/5½oz butter, softened 250g/9oz granulated sugar 4 free-range eggs 5 tbsp strong cold espresso coffee 4 tbsp chicory and coffee essence, such as Camp 650g/1lb 7oz plain flour 50g/1¾oz cocoa powder 2 tsp bicarbonate of soda 1 tsp salt 1 litre/1¾ pint double cream1 tbsp chicory and coffee essence, such as Camp125ml/3½fl oz stem ginger syrup42 coffee biscuits 3 balls stem ginger, thinly sliced 1 litre/1¾ pint double cream 1 tbsp chicory and coffee essence, such as Camp 125ml/3½fl oz stem ginger syrup 42 coffee biscuits 3 balls stem ginger, thinly sliced Method For the ice box coffee biscuits, place the butter and sugar into a bowl and beat until light and fluffy, then add the eggs and beat well.Add the cold coffee and coffee essence and mix well. Fold in the flour, cocoa, bicarbonate of soda and salt and bring together to form a firm dough.Press into a 2cm/¾in thick block, then wrap in cling film and place in the fridge for one hour to rest.Preheat the oven to 180C/350F/Gas 4.Roll the dough out to 5mm/¼in thick, then stamp out into discs using a 7cm/2¾in diameter plain biscuit cutter.Place onto a baking tray and bake for 8-10 minutes, or until just risen and firm to touch.For the cake, whisk the double cream with the coffee essence in a bowl until it just holds soft peaks when the whisk is removed from the bowl, then fold in the stem ginger syrup and coffee essence.Take a large plate or cake stand and place a little cream on the base, then place a 25cm/9in round cake board on top.Dollop two spoonfuls of cream in the middle and spread out to within 2cm/¾in of the edge, then place one biscuit in the centre and six around it in a circle. Spread a layer of cream over the top, making sure the biscuits are still visible at the side.Repeat the process layering up the biscuits like bricks, until you have used up all the cream and all the biscuits, finishing with a layer of cream.Place in the fridge overnight but preferably for 24 hours so that the biscuits soften.Decorate the top of the cake with the slices of stem ginger. Serve cut into slices straight from the fridge. For the ice box coffee biscuits, place the butter and sugar into a bowl and beat until light and fluffy, then add the eggs and beat well. For the ice box coffee biscuits, place the butter and sugar into a bowl and beat until light and fluffy, then add the eggs and beat well. Add the cold coffee and coffee essence and mix well. Fold in the flour, cocoa, bicarbonate of soda and salt and bring together to form a firm dough. Add the cold coffee and coffee essence and mix well. Fold in the flour, cocoa, bicarbonate of soda and salt and bring together to form a firm dough. Press into a 2cm/¾in thick block, then wrap in cling film and place in the fridge for one hour to rest. Press into a 2cm/¾in thick block, then wrap in cling film and place in the fridge for one hour to rest. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Roll the dough out to 5mm/¼in thick, then stamp out into discs using a 7cm/2¾in diameter plain biscuit cutter. Roll the dough out to 5mm/¼in thick, then stamp out into discs using a 7cm/2¾in diameter plain biscuit cutter. Place onto a baking tray and bake for 8-10 minutes, or until just risen and firm to touch. Place onto a baking tray and bake for 8-10 minutes, or until just risen and firm to touch. For the cake, whisk the double cream with the coffee essence in a bowl until it just holds soft peaks when the whisk is removed from the bowl, then fold in the stem ginger syrup and coffee essence. For the cake, whisk the double cream with the coffee essence in a bowl until it just holds soft peaks when the whisk is removed from the bowl, then fold in the stem ginger syrup and coffee essence. Take a large plate or cake stand and place a little cream on the base, then place a 25cm/9in round cake board on top. Take a large plate or cake stand and place a little cream on the base, then place a 25cm/9in round cake board on top. Dollop two spoonfuls of cream in the middle and spread out to within 2cm/¾in of the edge, then place one biscuit in the centre and six around it in a circle. Spread a layer of cream over the top, making sure the biscuits are still visible at the side. Dollop two spoonfuls of cream in the middle and spread out to within 2cm/¾in of the edge, then place one biscuit in the centre and six around it in a circle. Spread a layer of cream over the top, making sure the biscuits are still visible at the side. Repeat the process layering up the biscuits like bricks, until you have used up all the cream and all the biscuits, finishing with a layer of cream. Repeat the process layering up the biscuits like bricks, until you have used up all the cream and all the biscuits, finishing with a layer of cream. Place in the fridge overnight but preferably for 24 hours so that the biscuits soften. Place in the fridge overnight but preferably for 24 hours so that the biscuits soften. Decorate the top of the cake with the slices of stem ginger. Serve cut into slices straight from the fridge. Decorate the top of the cake with the slices of stem ginger. Serve cut into slices straight from the fridge."
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} | 30adb31f9c792d7dda2f72f4b49ae80c0b74eb66a0ebe96aeb7e3fb68fb9cd8c | Iced fingers recipe
An average of 3.5 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/iced_fingers_34133_16x9.jpg Paul Hollywood's sticky iced fingers make wonderfully wicked tea time treats. You could make the buns in advance then ice and fill them just before serving. 500g/1lb 2oz strong white flour50g/1¾oz caster sugar40g/1½oz unsalted butter, softened2 free-range eggs 7g/¼oz sachets instant yeast2 tsp salt150ml/5fl oz warm milk140ml/4½fl oz water 500g/1lb 2oz strong white flour 50g/1¾oz caster sugar 40g/1½oz unsalted butter, softened 2 free-range eggs 7g/¼oz sachets instant yeast 2 tsp salt 150ml/5fl oz warm milk 140ml/4½fl oz water 200g/7oz icing sugar5 tsp cold water 200g/7oz icing sugar 5 tsp cold water 200ml/7fl oz whipping cream 100g/4oz strawberry jamicing sugar, for dusting 200ml/7fl oz whipping cream 100g/4oz strawberry jam icing sugar, for dusting Method Preheat the oven to 220C/425F/Gas 7.To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl for four minutes.Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour.Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers about 13cm/5in long.Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen. Bake in the oven for 10 minutes then set them aside to cool.For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste. Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack.Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag.Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. Dust the iced fingers with icing sugar and serve. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl for four minutes. To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl for four minutes. Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour. Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour. Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers about 13cm/5in long. Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers about 13cm/5in long. Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen. Bake in the oven for 10 minutes then set them aside to cool. Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen. Bake in the oven for 10 minutes then set them aside to cool. For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste. For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste. Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack. Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack. Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag. Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag. Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. Dust the iced fingers with icing sugar and serve. Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. Dust the iced fingers with icing sugar and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/iced_fingers_34133",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Iced fingers recipe",
"content": "An average of 3.5 out of 5 stars from 57 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/iced_fingers_34133_16x9.jpg Paul Hollywood's sticky iced fingers make wonderfully wicked tea time treats. You could make the buns in advance then ice and fill them just before serving. 500g/1lb 2oz strong white flour50g/1¾oz caster sugar40g/1½oz unsalted butter, softened2 free-range eggs 7g/¼oz sachets instant yeast2 tsp salt150ml/5fl oz warm milk140ml/4½fl oz water 500g/1lb 2oz strong white flour 50g/1¾oz caster sugar 40g/1½oz unsalted butter, softened 2 free-range eggs 7g/¼oz sachets instant yeast 2 tsp salt 150ml/5fl oz warm milk 140ml/4½fl oz water 200g/7oz icing sugar5 tsp cold water 200g/7oz icing sugar 5 tsp cold water 200ml/7fl oz whipping cream 100g/4oz strawberry jamicing sugar, for dusting 200ml/7fl oz whipping cream 100g/4oz strawberry jam icing sugar, for dusting Method Preheat the oven to 220C/425F/Gas 7.To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl for four minutes.Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour.Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers about 13cm/5in long.Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen. Bake in the oven for 10 minutes then set them aside to cool.For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste. Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack.Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag.Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. Dust the iced fingers with icing sugar and serve. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl for four minutes. To make the dough, place all the ingredients into a large bowl, holding back a quarter of the water. Stir the mixture with your hands, then slowly add the remaining water to form a dough and knead in the bowl for four minutes. Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour. Turn the dough onto a lightly floured surface and knead well for 10 minutes or until the dough is smooth and elastic. Return the dough to the bowl, cover with a damp tea towel and leave to rise in a warm place for one hour. Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers about 13cm/5in long. Divide the dough into 12 pieces, each about 70g/2½oz, then roll into balls and shape into fingers about 13cm/5in long. Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen. Bake in the oven for 10 minutes then set them aside to cool. Place the dough fingers onto a greased baking tray, leaving space for them to double in size, then set aside in a warm place for 40 minutes. They should just touch each other when they’ve risen. Bake in the oven for 10 minutes then set them aside to cool. For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste. For the icing, sift the icing sugar in a wide bowl and gradually stir in the cold water to form a thick paste. Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack. Dip the top of the cooled fingers into the icing, smoothing it with your finger, then leave to set on a wire rack. Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag. Lightly whip the cream and spoon it into a piping bag fitted with a small nozzle. Spoon the strawberry jam into another piping bag. Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. Dust the iced fingers with icing sugar and serve. Sliced the iced fingers horizontally, leaving one long edge intact. Pipe in a generous line of whipped cream into the middle of each finger, then a thinner line of jam. Dust the iced fingers with icing sugar and serve."
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