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} | a972559871f76873fd3f00342290355751eecccedc398c342b6c72dcea851fd0 | Icelandic breaded lamb chops with spiced red cabbage recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/icelandic_breaded_lamb_29809_16x9.jpg Little lamb chops are coated in breadcrumbs and simply fried. Serve with braised red cabbage and buttered potatoes for an easy dinner party dish. 60g/2¼oz butter1 large onion, thinly sliced1 red cabbage (around 750g–1kg/1lb 10oz–2lb 4oz), thinly shredded1 large Bramley apple, peeled, cored and chopped50ml/2fl oz red wine vinegar60g/2¼oz blueberries2 tbsp dark brown sugar4 tbsp bramble jelly or jam (or redcurrant jelly)3 cloves5cm/2in length cinnamon stickfreshly ground black pepper1½ tsp salt 60g/2¼oz butter 1 large onion, thinly sliced 1 red cabbage (around 750g–1kg/1lb 10oz–2lb 4oz), thinly shredded 1 large Bramley apple, peeled, cored and chopped 50ml/2fl oz red wine vinegar 60g/2¼oz blueberries 2 tbsp dark brown sugar 4 tbsp bramble jelly or jam (or redcurrant jelly) 3 cloves 5cm/2in length cinnamon stick freshly ground black pepper 1½ tsp salt 16 small best-end lamb chops100g/3½oz plain flour2 free-range eggs, beaten100g/3½oz fresh white breadcrumbs60g/2¼oz butter, for frying2 tbsp vegetable or rapeseed oil salt and pepper 16 small best-end lamb chops 100g/3½oz plain flour 2 free-range eggs, beaten 100g/3½oz fresh white breadcrumbs 60g/2¼oz butter, for frying 2 tbsp vegetable or rapeseed oil salt and pepper new potatoes, boiled knob of butter1 tsp freshly chopped parsley new potatoes, boiled knob of butter 1 tsp freshly chopped parsley Method For the red cabbage, melt the butter in a large saucepan and gently fry the onion until soft. Add the red cabbage and cook for 2 minutes. Add the apple, vinegar, blueberries, brown sugar, bramble jelly, cloves, cinnamon stick and 125ml/4fl oz water. Season with 20 turns of a black pepper mill and the salt. Cover with a tight-fitting lid and cook for 45 minutes, then check the liquid, if drying out add a splash more water; if there is a lot of liquid in the pan, remove the lid so any excess evaporates. Cook for another 15 minutes. For the lamb, season the chops with salt and pepper. Put the flour, beaten eggs and breadcrumbs in separate shallow bowls. Toss the chops in the flour, then dip in the beaten egg and coat with the breadcrumbs. Heat the butter and oil in a large frying pan. Once hot, fry the chops until golden-brown all over and cooked through (about 7–8 minutes on each side). To serve, remove the cinnamon stick and cloves from the cabbage. Serve the cabbage and chops with boiled new potatoes rolled in melted butter and sprinkled with chopped parsley. For the red cabbage, melt the butter in a large saucepan and gently fry the onion until soft. Add the red cabbage and cook for 2 minutes. Add the apple, vinegar, blueberries, brown sugar, bramble jelly, cloves, cinnamon stick and 125ml/4fl oz water. Season with 20 turns of a black pepper mill and the salt. Cover with a tight-fitting lid and cook for 45 minutes, then check the liquid, if drying out add a splash more water; if there is a lot of liquid in the pan, remove the lid so any excess evaporates. Cook for another 15 minutes. For the red cabbage, melt the butter in a large saucepan and gently fry the onion until soft. Add the red cabbage and cook for 2 minutes. Add the apple, vinegar, blueberries, brown sugar, bramble jelly, cloves, cinnamon stick and 125ml/4fl oz water. Season with 20 turns of a black pepper mill and the salt. Cover with a tight-fitting lid and cook for 45 minutes, then check the liquid, if drying out add a splash more water; if there is a lot of liquid in the pan, remove the lid so any excess evaporates. Cook for another 15 minutes. For the lamb, season the chops with salt and pepper. Put the flour, beaten eggs and breadcrumbs in separate shallow bowls. Toss the chops in the flour, then dip in the beaten egg and coat with the breadcrumbs. For the lamb, season the chops with salt and pepper. Put the flour, beaten eggs and breadcrumbs in separate shallow bowls. Toss the chops in the flour, then dip in the beaten egg and coat with the breadcrumbs. Heat the butter and oil in a large frying pan. Once hot, fry the chops until golden-brown all over and cooked through (about 7–8 minutes on each side). Heat the butter and oil in a large frying pan. Once hot, fry the chops until golden-brown all over and cooked through (about 7–8 minutes on each side). To serve, remove the cinnamon stick and cloves from the cabbage. Serve the cabbage and chops with boiled new potatoes rolled in melted butter and sprinkled with chopped parsley. To serve, remove the cinnamon stick and cloves from the cabbage. Serve the cabbage and chops with boiled new potatoes rolled in melted butter and sprinkled with chopped parsley. | {
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"title": "Icelandic breaded lamb chops with spiced red cabbage recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/icelandic_breaded_lamb_29809_16x9.jpg Little lamb chops are coated in breadcrumbs and simply fried. Serve with braised red cabbage and buttered potatoes for an easy dinner party dish. 60g/2¼oz butter1 large onion, thinly sliced1 red cabbage (around 750g–1kg/1lb 10oz–2lb 4oz), thinly shredded1 large Bramley apple, peeled, cored and chopped50ml/2fl oz red wine vinegar60g/2¼oz blueberries2 tbsp dark brown sugar4 tbsp bramble jelly or jam (or redcurrant jelly)3 cloves5cm/2in length cinnamon stickfreshly ground black pepper1½ tsp salt 60g/2¼oz butter 1 large onion, thinly sliced 1 red cabbage (around 750g–1kg/1lb 10oz–2lb 4oz), thinly shredded 1 large Bramley apple, peeled, cored and chopped 50ml/2fl oz red wine vinegar 60g/2¼oz blueberries 2 tbsp dark brown sugar 4 tbsp bramble jelly or jam (or redcurrant jelly) 3 cloves 5cm/2in length cinnamon stick freshly ground black pepper 1½ tsp salt 16 small best-end lamb chops100g/3½oz plain flour2 free-range eggs, beaten100g/3½oz fresh white breadcrumbs60g/2¼oz butter, for frying2 tbsp vegetable or rapeseed oil salt and pepper 16 small best-end lamb chops 100g/3½oz plain flour 2 free-range eggs, beaten 100g/3½oz fresh white breadcrumbs 60g/2¼oz butter, for frying 2 tbsp vegetable or rapeseed oil salt and pepper new potatoes, boiled knob of butter1 tsp freshly chopped parsley new potatoes, boiled knob of butter 1 tsp freshly chopped parsley Method For the red cabbage, melt the butter in a large saucepan and gently fry the onion until soft. Add the red cabbage and cook for 2 minutes. Add the apple, vinegar, blueberries, brown sugar, bramble jelly, cloves, cinnamon stick and 125ml/4fl oz water. Season with 20 turns of a black pepper mill and the salt. Cover with a tight-fitting lid and cook for 45 minutes, then check the liquid, if drying out add a splash more water; if there is a lot of liquid in the pan, remove the lid so any excess evaporates. Cook for another 15 minutes. For the lamb, season the chops with salt and pepper. Put the flour, beaten eggs and breadcrumbs in separate shallow bowls. Toss the chops in the flour, then dip in the beaten egg and coat with the breadcrumbs. Heat the butter and oil in a large frying pan. Once hot, fry the chops until golden-brown all over and cooked through (about 7–8 minutes on each side). To serve, remove the cinnamon stick and cloves from the cabbage. Serve the cabbage and chops with boiled new potatoes rolled in melted butter and sprinkled with chopped parsley. For the red cabbage, melt the butter in a large saucepan and gently fry the onion until soft. Add the red cabbage and cook for 2 minutes. Add the apple, vinegar, blueberries, brown sugar, bramble jelly, cloves, cinnamon stick and 125ml/4fl oz water. Season with 20 turns of a black pepper mill and the salt. Cover with a tight-fitting lid and cook for 45 minutes, then check the liquid, if drying out add a splash more water; if there is a lot of liquid in the pan, remove the lid so any excess evaporates. Cook for another 15 minutes. For the red cabbage, melt the butter in a large saucepan and gently fry the onion until soft. Add the red cabbage and cook for 2 minutes. Add the apple, vinegar, blueberries, brown sugar, bramble jelly, cloves, cinnamon stick and 125ml/4fl oz water. Season with 20 turns of a black pepper mill and the salt. Cover with a tight-fitting lid and cook for 45 minutes, then check the liquid, if drying out add a splash more water; if there is a lot of liquid in the pan, remove the lid so any excess evaporates. Cook for another 15 minutes. For the lamb, season the chops with salt and pepper. Put the flour, beaten eggs and breadcrumbs in separate shallow bowls. Toss the chops in the flour, then dip in the beaten egg and coat with the breadcrumbs. For the lamb, season the chops with salt and pepper. Put the flour, beaten eggs and breadcrumbs in separate shallow bowls. Toss the chops in the flour, then dip in the beaten egg and coat with the breadcrumbs. Heat the butter and oil in a large frying pan. Once hot, fry the chops until golden-brown all over and cooked through (about 7–8 minutes on each side). Heat the butter and oil in a large frying pan. Once hot, fry the chops until golden-brown all over and cooked through (about 7–8 minutes on each side). To serve, remove the cinnamon stick and cloves from the cabbage. Serve the cabbage and chops with boiled new potatoes rolled in melted butter and sprinkled with chopped parsley. To serve, remove the cinnamon stick and cloves from the cabbage. Serve the cabbage and chops with boiled new potatoes rolled in melted butter and sprinkled with chopped parsley."
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} | 1c87cc50789c0b037a9f7bb25e00c378acfa593094e1b4816e9cd48554978886 | Iced mince pies recipe
For the pastry, tip the flour, caster sugar and salt into a food processor bowl. Add the chilled, diced butter, and, using the pulse button, rub the butter into the dry ingredients until the mixture resembles fine sand. Add the cream cheese in teaspoonfuls, and the ground almonds and egg yolk and mix again until the dough starts to come together. Tip out of the food processor into a mixing bowl and use your hands to bring the dough together into a neat ball, but do not overwork the pastry. Flatten into a disc, cover with cling film and leave the pastry in the fridge for at least 1 hour to rest. Lightly dust the work surface with plain flour, divide the dough in half and roll out one half to a thickness of around 2mm/1/16 in. Using the cutter stamp, cut out as many discs from the dough as you can and use to line the bun tins, gently pressing the dough into the tins with your fingers. Gather the scraps together and set aside while you roll out the second half of the dough and stamp out more pastry discs. Gather all of the dough scraps together and gently press into a ball. Re-roll and stamp out more discs – you should aim for about 22 pastry cases in total. Chill the pastry cases in the fridge for 20–30 minutes while you preheat the oven and prepare the filling.Preheat the oven to 180C/160C/Gas 4.For the frangipane filling, tip the ground almonds into a bowl, add the butter, caster sugar, eggs, flour, lemon zest, vanilla and a pinch of salt and beat until soft and smooth. Divide the mincemeat between the pastry cases and top with a dessertspoon of the frangipane filling mixture, spreading it to cover. Bake on the middle shelf of the preheated oven for about 20 minutes, or until puffed up and golden-brown. You may need to swap the trays over halfway through cooking to ensure that the tartlets cook evenly. Remove from the oven and leave the to cool in the tins for 4–5 minutes and then carefully transfer to a wire rack until the tartlets are cool.Sift the icing sugar into a bowl, add the lemon juice and about one tablespoon of cold water and mix into a smooth icing, adding more water if needed.Spoon the icing over the top of each tartlet and top each with half a glacé cherry. Leave the icing to set before serving. For the pastry, tip the flour, caster sugar and salt into a food processor bowl. Add the chilled, diced butter, and, using the pulse button, rub the butter into the dry ingredients until the mixture resembles fine sand. For the pastry, tip the flour, caster sugar and salt into a food processor bowl. Add the chilled, diced butter, and, using the pulse button, rub the butter into the dry ingredients until the mixture resembles fine sand. Add the cream cheese in teaspoonfuls, and the ground almonds and egg yolk and mix again until the dough starts to come together. Add the cream cheese in teaspoonfuls, and the ground almonds and egg yolk and mix again until the dough starts to come together. Tip out of the food processor into a mixing bowl and use your hands to bring the dough together into a neat ball, but do not overwork the pastry. Flatten into a disc, cover with cling film and leave the pastry in the fridge for at least 1 hour to rest. Tip out of the food processor into a mixing bowl and use your hands to bring the dough together into a neat ball, but do not overwork the pastry. Flatten into a disc, cover with cling film and leave the pastry in the fridge for at least 1 hour to rest. Lightly dust the work surface with plain flour, divide the dough in half and roll out one half to a thickness of around 2mm/1/16 in. Lightly dust the work surface with plain flour, divide the dough in half and roll out one half to a thickness of around 2mm/1/16 in. Using the cutter stamp, cut out as many discs from the dough as you can and use to line the bun tins, gently pressing the dough into the tins with your fingers. Gather the scraps together and set aside while you roll out the second half of the dough and stamp out more pastry discs. Using the cutter stamp, cut out as many discs from the dough as you can and use to line the bun tins, gently pressing the dough into the tins with your fingers. Gather the scraps together and set aside while you roll out the second half of the dough and stamp out more pastry discs. Gather all of the dough scraps together and gently press into a ball. Re-roll and stamp out more discs – you should aim for about 22 pastry cases in total. Chill the pastry cases in the fridge for 20–30 minutes while you preheat the oven and prepare the filling. Gather all of the dough scraps together and gently press into a ball. Re-roll and stamp out more discs – you should aim for about 22 pastry cases in total. Chill the pastry cases in the fridge for 20–30 minutes while you preheat the oven and prepare the filling. Preheat the oven to 180C/160C/Gas 4. Preheat the oven to 180C/160C/Gas 4. For the frangipane filling, tip the ground almonds into a bowl, add the butter, caster sugar, eggs, flour, lemon zest, vanilla and a pinch of salt and beat until soft and smooth. For the frangipane filling, tip the ground almonds into a bowl, add the butter, caster sugar, eggs, flour, lemon zest, vanilla and a pinch of salt and beat until soft and smooth. Divide the mincemeat between the pastry cases and top with a dessertspoon of the frangipane filling mixture, spreading it to cover. Bake on the middle shelf of the preheated oven for about 20 minutes, or until puffed up and golden-brown. You may need to swap the trays over halfway through cooking to ensure that the tartlets cook evenly. Divide the mincemeat between the pastry cases and top with a dessertspoon of the frangipane filling mixture, spreading it to cover. Bake on the middle shelf of the preheated oven for about 20 minutes, or until puffed up and golden-brown. You may need to swap the trays over halfway through cooking to ensure that the tartlets cook evenly. Remove from the oven and leave the to cool in the tins for 4–5 minutes and then carefully transfer to a wire rack until the tartlets are cool. Remove from the oven and leave the to cool in the tins for 4–5 minutes and then carefully transfer to a wire rack until the tartlets are cool. Sift the icing sugar into a bowl, add the lemon juice and about one tablespoon of cold water and mix into a smooth icing, adding more water if needed. Sift the icing sugar into a bowl, add the lemon juice and about one tablespoon of cold water and mix into a smooth icing, adding more water if needed. Spoon the icing over the top of each tartlet and top each with half a glacé cherry. Leave the icing to set before serving. Spoon the icing over the top of each tartlet and top each with half a glacé cherry. Leave the icing to set before serving. | {
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"title": "Iced mince pies recipe",
"content": "For the pastry, tip the flour, caster sugar and salt into a food processor bowl. Add the chilled, diced butter, and, using the pulse button, rub the butter into the dry ingredients until the mixture resembles fine sand. Add the cream cheese in teaspoonfuls, and the ground almonds and egg yolk and mix again until the dough starts to come together. Tip out of the food processor into a mixing bowl and use your hands to bring the dough together into a neat ball, but do not overwork the pastry. Flatten into a disc, cover with cling film and leave the pastry in the fridge for at least 1 hour to rest. Lightly dust the work surface with plain flour, divide the dough in half and roll out one half to a thickness of around 2mm/1/16 in. Using the cutter stamp, cut out as many discs from the dough as you can and use to line the bun tins, gently pressing the dough into the tins with your fingers. Gather the scraps together and set aside while you roll out the second half of the dough and stamp out more pastry discs. Gather all of the dough scraps together and gently press into a ball. Re-roll and stamp out more discs – you should aim for about 22 pastry cases in total. Chill the pastry cases in the fridge for 20–30 minutes while you preheat the oven and prepare the filling.Preheat the oven to 180C/160C/Gas 4.For the frangipane filling, tip the ground almonds into a bowl, add the butter, caster sugar, eggs, flour, lemon zest, vanilla and a pinch of salt and beat until soft and smooth. Divide the mincemeat between the pastry cases and top with a dessertspoon of the frangipane filling mixture, spreading it to cover. Bake on the middle shelf of the preheated oven for about 20 minutes, or until puffed up and golden-brown. You may need to swap the trays over halfway through cooking to ensure that the tartlets cook evenly. Remove from the oven and leave the to cool in the tins for 4–5 minutes and then carefully transfer to a wire rack until the tartlets are cool.Sift the icing sugar into a bowl, add the lemon juice and about one tablespoon of cold water and mix into a smooth icing, adding more water if needed.Spoon the icing over the top of each tartlet and top each with half a glacé cherry. Leave the icing to set before serving. For the pastry, tip the flour, caster sugar and salt into a food processor bowl. Add the chilled, diced butter, and, using the pulse button, rub the butter into the dry ingredients until the mixture resembles fine sand. For the pastry, tip the flour, caster sugar and salt into a food processor bowl. Add the chilled, diced butter, and, using the pulse button, rub the butter into the dry ingredients until the mixture resembles fine sand. Add the cream cheese in teaspoonfuls, and the ground almonds and egg yolk and mix again until the dough starts to come together. Add the cream cheese in teaspoonfuls, and the ground almonds and egg yolk and mix again until the dough starts to come together. Tip out of the food processor into a mixing bowl and use your hands to bring the dough together into a neat ball, but do not overwork the pastry. Flatten into a disc, cover with cling film and leave the pastry in the fridge for at least 1 hour to rest. Tip out of the food processor into a mixing bowl and use your hands to bring the dough together into a neat ball, but do not overwork the pastry. Flatten into a disc, cover with cling film and leave the pastry in the fridge for at least 1 hour to rest. Lightly dust the work surface with plain flour, divide the dough in half and roll out one half to a thickness of around 2mm/1/16 in. Lightly dust the work surface with plain flour, divide the dough in half and roll out one half to a thickness of around 2mm/1/16 in. Using the cutter stamp, cut out as many discs from the dough as you can and use to line the bun tins, gently pressing the dough into the tins with your fingers. Gather the scraps together and set aside while you roll out the second half of the dough and stamp out more pastry discs. Using the cutter stamp, cut out as many discs from the dough as you can and use to line the bun tins, gently pressing the dough into the tins with your fingers. Gather the scraps together and set aside while you roll out the second half of the dough and stamp out more pastry discs. Gather all of the dough scraps together and gently press into a ball. Re-roll and stamp out more discs – you should aim for about 22 pastry cases in total. Chill the pastry cases in the fridge for 20–30 minutes while you preheat the oven and prepare the filling. Gather all of the dough scraps together and gently press into a ball. Re-roll and stamp out more discs – you should aim for about 22 pastry cases in total. Chill the pastry cases in the fridge for 20–30 minutes while you preheat the oven and prepare the filling. Preheat the oven to 180C/160C/Gas 4. Preheat the oven to 180C/160C/Gas 4. For the frangipane filling, tip the ground almonds into a bowl, add the butter, caster sugar, eggs, flour, lemon zest, vanilla and a pinch of salt and beat until soft and smooth. For the frangipane filling, tip the ground almonds into a bowl, add the butter, caster sugar, eggs, flour, lemon zest, vanilla and a pinch of salt and beat until soft and smooth. Divide the mincemeat between the pastry cases and top with a dessertspoon of the frangipane filling mixture, spreading it to cover. Bake on the middle shelf of the preheated oven for about 20 minutes, or until puffed up and golden-brown. You may need to swap the trays over halfway through cooking to ensure that the tartlets cook evenly. Divide the mincemeat between the pastry cases and top with a dessertspoon of the frangipane filling mixture, spreading it to cover. Bake on the middle shelf of the preheated oven for about 20 minutes, or until puffed up and golden-brown. You may need to swap the trays over halfway through cooking to ensure that the tartlets cook evenly. Remove from the oven and leave the to cool in the tins for 4–5 minutes and then carefully transfer to a wire rack until the tartlets are cool. Remove from the oven and leave the to cool in the tins for 4–5 minutes and then carefully transfer to a wire rack until the tartlets are cool. Sift the icing sugar into a bowl, add the lemon juice and about one tablespoon of cold water and mix into a smooth icing, adding more water if needed. Sift the icing sugar into a bowl, add the lemon juice and about one tablespoon of cold water and mix into a smooth icing, adding more water if needed. Spoon the icing over the top of each tartlet and top each with half a glacé cherry. Leave the icing to set before serving. Spoon the icing over the top of each tartlet and top each with half a glacé cherry. Leave the icing to set before serving."
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} | b2bc1c7605be5c9e0c4175f6aa22d322bd8a2a23bc932c29d396b066f1436ff6 | Idris’ old fashioned recipe
An average of 5.0 out of 5 stars from 3 ratings A chocolate and cherry twist on a classic cocktail made with brandy, cherry and dash of bitters. Ingredients 60ml/2fl oz cognac1 tsp cherry syrup3 dashes chocolate bittershandful icebig ice cube, to serveorange peel, to serve 60ml/2fl oz cognac 1 tsp cherry syrup 3 dashes chocolate bitters handful ice big ice cube, to serve orange peel, to serve Method Add all ingredients to a cocktail glass, fill with ice and stir until ice cold. Strain into a tumbler glass over a big ice cube and garnish with orange peel. Add all ingredients to a cocktail glass, fill with ice and stir until ice cold. Strain into a tumbler glass over a big ice cube and garnish with orange peel. Add all ingredients to a cocktail glass, fill with ice and stir until ice cold. Strain into a tumbler glass over a big ice cube and garnish with orange peel. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classicchampagnecock_84499_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/annikas_glgg_annikas_32356_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sidecar_34656_16x9.jpg This recipe is from... https://ichef.bbci.co.uk/images/ic/832xn/p08zkqzw.jpg | {
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"title": "Idris’ old fashioned recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings A chocolate and cherry twist on a classic cocktail made with brandy, cherry and dash of bitters. Ingredients 60ml/2fl oz cognac1 tsp cherry syrup3 dashes chocolate bittershandful icebig ice cube, to serveorange peel, to serve 60ml/2fl oz cognac 1 tsp cherry syrup 3 dashes chocolate bitters handful ice big ice cube, to serve orange peel, to serve Method Add all ingredients to a cocktail glass, fill with ice and stir until ice cold. Strain into a tumbler glass over a big ice cube and garnish with orange peel. Add all ingredients to a cocktail glass, fill with ice and stir until ice cold. Strain into a tumbler glass over a big ice cube and garnish with orange peel. Add all ingredients to a cocktail glass, fill with ice and stir until ice cold. Strain into a tumbler glass over a big ice cube and garnish with orange peel. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classicchampagnecock_84499_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/annikas_glgg_annikas_32356_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sidecar_34656_16x9.jpg This recipe is from... https://ichef.bbci.co.uk/images/ic/832xn/p08zkqzw.jpg"
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} | c2f7d3fe80a9ccb6ba9e3d8abd87dcc5d3cbbbac1391d9f286a171e257647fda | Indian cheese ball recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian_cheese_ball_27300_16x9.jpg Presenting the showstopping centrepiece for your next cheese board! This festive cheese ball is infused with chilli and mango chutney, then encrusted with Bombay mix and juicy pomegranate seeds. It’s a delicious, spreadable cheese to serve on crackers. Although you need to begin this recipe a day ahead, it really couldn’t be easier to put together. 450g/1lb full-fat cream cheese, at room temperature125g/4½oz mature cheddar, grated on the fine side of a box grater2 tbsp mango chutney¼ tsp dried red chilli flakes1 tbsp finely chopped fresh coriander leaves120g/4¼oz Bombay mix40g/1½oz pomegranate seedsassorted crackers, to serve 450g/1lb full-fat cream cheese, at room temperature 125g/4½oz mature cheddar, grated on the fine side of a box grater 2 tbsp mango chutney ¼ tsp dried red chilli flakes 1 tbsp finely chopped fresh coriander leaves 120g/4¼oz Bombay mix 40g/1½oz pomegranate seeds assorted crackers, to serve Method Combine the cream cheese, cheddar, mango chutney, chilli flakes and coriander with a wooden spoon in a large bowl. Mix well for around 4–5 minutes, or until the mixture is very thick and creamy.Lay a large piece of cling film (about 50x50cm/20x20in) out on a work surface. Spoon the cheese mixture into the centre and wrap tightly, forming the cheese into a ball as you wrap. Chill the cheese ball in the fridge overnight. It can be kept wrapped in the fridge for up to 1 week.When ready to serve, sprinkle the Bombay mix and pomegranate seeds in an even layer on a large plate. Unwrap the cheese ball and place in the centre of the plate. Roll the cheese in the Bombay mix and pomegranate to evenly coat the entire ball. Use your hands to press the toppings into any large gaps.Serve immediately with an assortment of crackers. Combine the cream cheese, cheddar, mango chutney, chilli flakes and coriander with a wooden spoon in a large bowl. Mix well for around 4–5 minutes, or until the mixture is very thick and creamy. Combine the cream cheese, cheddar, mango chutney, chilli flakes and coriander with a wooden spoon in a large bowl. Mix well for around 4–5 minutes, or until the mixture is very thick and creamy. Lay a large piece of cling film (about 50x50cm/20x20in) out on a work surface. Spoon the cheese mixture into the centre and wrap tightly, forming the cheese into a ball as you wrap. Chill the cheese ball in the fridge overnight. It can be kept wrapped in the fridge for up to 1 week. Lay a large piece of cling film (about 50x50cm/20x20in) out on a work surface. Spoon the cheese mixture into the centre and wrap tightly, forming the cheese into a ball as you wrap. Chill the cheese ball in the fridge overnight. It can be kept wrapped in the fridge for up to 1 week. When ready to serve, sprinkle the Bombay mix and pomegranate seeds in an even layer on a large plate. Unwrap the cheese ball and place in the centre of the plate. Roll the cheese in the Bombay mix and pomegranate to evenly coat the entire ball. Use your hands to press the toppings into any large gaps. When ready to serve, sprinkle the Bombay mix and pomegranate seeds in an even layer on a large plate. Unwrap the cheese ball and place in the centre of the plate. Roll the cheese in the Bombay mix and pomegranate to evenly coat the entire ball. Use your hands to press the toppings into any large gaps. Serve immediately with an assortment of crackers. Serve immediately with an assortment of crackers. Recipe tips The cheese ball can be made up to 2 days in advance – roll the cheese in the Bombay mix and pomegranate just before serving. | {
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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/indian_cheese_ball_27300_16x9.jpg Presenting the showstopping centrepiece for your next cheese board! This festive cheese ball is infused with chilli and mango chutney, then encrusted with Bombay mix and juicy pomegranate seeds. It’s a delicious, spreadable cheese to serve on crackers. Although you need to begin this recipe a day ahead, it really couldn’t be easier to put together. 450g/1lb full-fat cream cheese, at room temperature125g/4½oz mature cheddar, grated on the fine side of a box grater2 tbsp mango chutney¼ tsp dried red chilli flakes1 tbsp finely chopped fresh coriander leaves120g/4¼oz Bombay mix40g/1½oz pomegranate seedsassorted crackers, to serve 450g/1lb full-fat cream cheese, at room temperature 125g/4½oz mature cheddar, grated on the fine side of a box grater 2 tbsp mango chutney ¼ tsp dried red chilli flakes 1 tbsp finely chopped fresh coriander leaves 120g/4¼oz Bombay mix 40g/1½oz pomegranate seeds assorted crackers, to serve Method Combine the cream cheese, cheddar, mango chutney, chilli flakes and coriander with a wooden spoon in a large bowl. Mix well for around 4–5 minutes, or until the mixture is very thick and creamy.Lay a large piece of cling film (about 50x50cm/20x20in) out on a work surface. Spoon the cheese mixture into the centre and wrap tightly, forming the cheese into a ball as you wrap. Chill the cheese ball in the fridge overnight. It can be kept wrapped in the fridge for up to 1 week.When ready to serve, sprinkle the Bombay mix and pomegranate seeds in an even layer on a large plate. Unwrap the cheese ball and place in the centre of the plate. Roll the cheese in the Bombay mix and pomegranate to evenly coat the entire ball. Use your hands to press the toppings into any large gaps.Serve immediately with an assortment of crackers. Combine the cream cheese, cheddar, mango chutney, chilli flakes and coriander with a wooden spoon in a large bowl. Mix well for around 4–5 minutes, or until the mixture is very thick and creamy. Combine the cream cheese, cheddar, mango chutney, chilli flakes and coriander with a wooden spoon in a large bowl. Mix well for around 4–5 minutes, or until the mixture is very thick and creamy. Lay a large piece of cling film (about 50x50cm/20x20in) out on a work surface. Spoon the cheese mixture into the centre and wrap tightly, forming the cheese into a ball as you wrap. Chill the cheese ball in the fridge overnight. It can be kept wrapped in the fridge for up to 1 week. Lay a large piece of cling film (about 50x50cm/20x20in) out on a work surface. Spoon the cheese mixture into the centre and wrap tightly, forming the cheese into a ball as you wrap. Chill the cheese ball in the fridge overnight. It can be kept wrapped in the fridge for up to 1 week. When ready to serve, sprinkle the Bombay mix and pomegranate seeds in an even layer on a large plate. Unwrap the cheese ball and place in the centre of the plate. Roll the cheese in the Bombay mix and pomegranate to evenly coat the entire ball. Use your hands to press the toppings into any large gaps. When ready to serve, sprinkle the Bombay mix and pomegranate seeds in an even layer on a large plate. Unwrap the cheese ball and place in the centre of the plate. Roll the cheese in the Bombay mix and pomegranate to evenly coat the entire ball. Use your hands to press the toppings into any large gaps. Serve immediately with an assortment of crackers. Serve immediately with an assortment of crackers. Recipe tips The cheese ball can be made up to 2 days in advance – roll the cheese in the Bombay mix and pomegranate just before serving."
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} | 51ccedda66b8eda42ec19baa7218f2c722d7bbe5188e53542ac5116d5bd113d0 | Indian five-spice vegetable stir-fry recipe
An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian_five-spice_63447_16x9.jpg This is my go-to recipe on a weekly basis. I tend not to buy ready-mixed bags of stir-fry vegetables – although those are perfectly good for this recipe. 6 tbsp olive oil2 spring onions, sliced diagonally1 large red chilli, sliced diagonally (seeds in or out depending on how much heat you like)1 carrot, thinly sliced into rounds1 red pepper, thinly sliced100g/3½oz mangetout or sugar snap peas1 courgette, thinly sliced into matchsticks150g/5½oz asparagus, woody ends removed, halved and sliced diagonally4 garlic cloves, thinly sliced3 tbsp sriracha chilli sauce15g/½oz fresh coriander, chopped1 tsp panch phoransalt and freshly ground black pepper 6 tbsp olive oil 2 spring onions, sliced diagonally 1 large red chilli, sliced diagonally (seeds in or out depending on how much heat you like) 1 carrot, thinly sliced into rounds 1 red pepper, thinly sliced 100g/3½oz mangetout or sugar snap peas 1 courgette, thinly sliced into matchsticks 150g/5½oz asparagus, woody ends removed, halved and sliced diagonally 4 garlic cloves, thinly sliced 3 tbsp sriracha chilli sauce 15g/½oz fresh coriander, chopped 1 tsp panch phoran salt and freshly ground black pepper Method Heat 2 tablespoons of the oil in a wok or a large non-stick frying pan over a high heat. When the oil is really hot, add all the vegetables except the garlic and stir-fry for 2–3 minutes. Season with salt and pepper.Add the sriracha and fresh coriander to the vegetables and mix through. Meanwhile, heat the remaining 4 tablespoons of oil in a small frying pan over a medium heat. Add the garlic and fry until golden-brown.Add the Indian five-spice to the garlic and heat over a medium heat for a few seconds, being careful not to burn the spices. Pour the garlic and five-spice mixture over the vegetables and stir through. Serve the stir-fry immediately. Heat 2 tablespoons of the oil in a wok or a large non-stick frying pan over a high heat. When the oil is really hot, add all the vegetables except the garlic and stir-fry for 2–3 minutes. Season with salt and pepper. Heat 2 tablespoons of the oil in a wok or a large non-stick frying pan over a high heat. When the oil is really hot, add all the vegetables except the garlic and stir-fry for 2–3 minutes. Season with salt and pepper. Add the sriracha and fresh coriander to the vegetables and mix through. Add the sriracha and fresh coriander to the vegetables and mix through. Meanwhile, heat the remaining 4 tablespoons of oil in a small frying pan over a medium heat. Add the garlic and fry until golden-brown. Meanwhile, heat the remaining 4 tablespoons of oil in a small frying pan over a medium heat. Add the garlic and fry until golden-brown. Add the Indian five-spice to the garlic and heat over a medium heat for a few seconds, being careful not to burn the spices. Pour the garlic and five-spice mixture over the vegetables and stir through. Serve the stir-fry immediately. Add the Indian five-spice to the garlic and heat over a medium heat for a few seconds, being careful not to burn the spices. Pour the garlic and five-spice mixture over the vegetables and stir through. Serve the stir-fry immediately. Recipe tips Indian five-spice is a special blend of cumin, fenugreek, nigella (black onion) seeds, mustard and fennel seeds, which you can buy already mixed or you can mix yourself. Just use equal parts of everything. | {
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"title": "Indian five-spice vegetable stir-fry recipe",
"content": "An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian_five-spice_63447_16x9.jpg This is my go-to recipe on a weekly basis. I tend not to buy ready-mixed bags of stir-fry vegetables – although those are perfectly good for this recipe. 6 tbsp olive oil2 spring onions, sliced diagonally1 large red chilli, sliced diagonally (seeds in or out depending on how much heat you like)1 carrot, thinly sliced into rounds1 red pepper, thinly sliced100g/3½oz mangetout or sugar snap peas1 courgette, thinly sliced into matchsticks150g/5½oz asparagus, woody ends removed, halved and sliced diagonally4 garlic cloves, thinly sliced3 tbsp sriracha chilli sauce15g/½oz fresh coriander, chopped1 tsp panch phoransalt and freshly ground black pepper 6 tbsp olive oil 2 spring onions, sliced diagonally 1 large red chilli, sliced diagonally (seeds in or out depending on how much heat you like) 1 carrot, thinly sliced into rounds 1 red pepper, thinly sliced 100g/3½oz mangetout or sugar snap peas 1 courgette, thinly sliced into matchsticks 150g/5½oz asparagus, woody ends removed, halved and sliced diagonally 4 garlic cloves, thinly sliced 3 tbsp sriracha chilli sauce 15g/½oz fresh coriander, chopped 1 tsp panch phoran salt and freshly ground black pepper Method Heat 2 tablespoons of the oil in a wok or a large non-stick frying pan over a high heat. When the oil is really hot, add all the vegetables except the garlic and stir-fry for 2–3 minutes. Season with salt and pepper.Add the sriracha and fresh coriander to the vegetables and mix through. Meanwhile, heat the remaining 4 tablespoons of oil in a small frying pan over a medium heat. Add the garlic and fry until golden-brown.Add the Indian five-spice to the garlic and heat over a medium heat for a few seconds, being careful not to burn the spices. Pour the garlic and five-spice mixture over the vegetables and stir through. Serve the stir-fry immediately. Heat 2 tablespoons of the oil in a wok or a large non-stick frying pan over a high heat. When the oil is really hot, add all the vegetables except the garlic and stir-fry for 2–3 minutes. Season with salt and pepper. Heat 2 tablespoons of the oil in a wok or a large non-stick frying pan over a high heat. When the oil is really hot, add all the vegetables except the garlic and stir-fry for 2–3 minutes. Season with salt and pepper. Add the sriracha and fresh coriander to the vegetables and mix through. Add the sriracha and fresh coriander to the vegetables and mix through. Meanwhile, heat the remaining 4 tablespoons of oil in a small frying pan over a medium heat. Add the garlic and fry until golden-brown. Meanwhile, heat the remaining 4 tablespoons of oil in a small frying pan over a medium heat. Add the garlic and fry until golden-brown. Add the Indian five-spice to the garlic and heat over a medium heat for a few seconds, being careful not to burn the spices. Pour the garlic and five-spice mixture over the vegetables and stir through. Serve the stir-fry immediately. Add the Indian five-spice to the garlic and heat over a medium heat for a few seconds, being careful not to burn the spices. Pour the garlic and five-spice mixture over the vegetables and stir through. Serve the stir-fry immediately. Recipe tips Indian five-spice is a special blend of cumin, fenugreek, nigella (black onion) seeds, mustard and fennel seeds, which you can buy already mixed or you can mix yourself. Just use equal parts of everything."
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} | 31a38d1f93878440300dbd6d3d7c7fd76d5375e3035d4525b7ff0586888cfdf2 | Indian chicken pie recipe
Grease a 20cm/8in springform cake tin with vegetable fat. For the filling, put the coriander seeds in a small dry frying pan set over a low heat. Keep on a low heat and toast lightly until they just start to change colour. Once done, put the coriander seeds in a pestle and mortar and crush them to a powder. Heat the oil in a large frying pan. Add the fenugreek seeds and the whole chillies and stir until they turn golden-brown. Add the onions and cook until browned. Stir in the garlic, ginger, crushed coriander seeds, chilli powder and ground coriander.Add the chicken and fry over high high for five minutes, or until the chicken starts to colour. Stir in the chopped tomatoes, cook for five minutes then add the salt, mango powder and garam masala. Cook for 15 minutes, or until the chicken is cooked through. Transfer to the fridge to cool. Remove the whole chillies and discard.Preheat the oven to 200C/400F/Gas 6.To make the pastry, combine the flours in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a pan, heat 200ml/7fl oz water, the salt and fat until just boiling. Pour the liquid onto the flour mixture and mix using a wooden spoon.Tip the dough out onto a lightly floured work surface and knead to a smooth dough.Working as quickly as possible, take two thirds of the pastry and roll out a large circle of dough on a lightly floured surface. Using the rolling pin to help you, line the prepared tin.Spoon the filling into the pastry lined tin. Press it down and level the surface.Using the remaining pastry, roll out a pie lid on a lightly floured work surface.Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Use any leftover pastry to make decorations for the top of the pie.Bake for 1 hour, or until the top is golden-brown. Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely on a wire rack before serving. Grease a 20cm/8in springform cake tin with vegetable fat. Grease a 20cm/8in springform cake tin with vegetable fat. For the filling, put the coriander seeds in a small dry frying pan set over a low heat. Keep on a low heat and toast lightly until they just start to change colour. Once done, put the coriander seeds in a pestle and mortar and crush them to a powder. For the filling, put the coriander seeds in a small dry frying pan set over a low heat. Keep on a low heat and toast lightly until they just start to change colour. Once done, put the coriander seeds in a pestle and mortar and crush them to a powder. Heat the oil in a large frying pan. Add the fenugreek seeds and the whole chillies and stir until they turn golden-brown. Add the onions and cook until browned. Stir in the garlic, ginger, crushed coriander seeds, chilli powder and ground coriander. Heat the oil in a large frying pan. Add the fenugreek seeds and the whole chillies and stir until they turn golden-brown. Add the onions and cook until browned. Stir in the garlic, ginger, crushed coriander seeds, chilli powder and ground coriander. Add the chicken and fry over high high for five minutes, or until the chicken starts to colour. Stir in the chopped tomatoes, cook for five minutes then add the salt, mango powder and garam masala. Cook for 15 minutes, or until the chicken is cooked through. Transfer to the fridge to cool. Remove the whole chillies and discard. Add the chicken and fry over high high for five minutes, or until the chicken starts to colour. Stir in the chopped tomatoes, cook for five minutes then add the salt, mango powder and garam masala. Cook for 15 minutes, or until the chicken is cooked through. Transfer to the fridge to cool. Remove the whole chillies and discard. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the pastry, combine the flours in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a pan, heat 200ml/7fl oz water, the salt and fat until just boiling. Pour the liquid onto the flour mixture and mix using a wooden spoon. To make the pastry, combine the flours in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a pan, heat 200ml/7fl oz water, the salt and fat until just boiling. Pour the liquid onto the flour mixture and mix using a wooden spoon. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Working as quickly as possible, take two thirds of the pastry and roll out a large circle of dough on a lightly floured surface. Using the rolling pin to help you, line the prepared tin. Working as quickly as possible, take two thirds of the pastry and roll out a large circle of dough on a lightly floured surface. Using the rolling pin to help you, line the prepared tin. Spoon the filling into the pastry lined tin. Press it down and level the surface. Spoon the filling into the pastry lined tin. Press it down and level the surface. Using the remaining pastry, roll out a pie lid on a lightly floured work surface. Using the remaining pastry, roll out a pie lid on a lightly floured work surface. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Use any leftover pastry to make decorations for the top of the pie. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Use any leftover pastry to make decorations for the top of the pie. Bake for 1 hour, or until the top is golden-brown. Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely on a wire rack before serving. Bake for 1 hour, or until the top is golden-brown. Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely on a wire rack before serving. | {
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"title": "Indian chicken pie recipe",
"content": "Grease a 20cm/8in springform cake tin with vegetable fat. For the filling, put the coriander seeds in a small dry frying pan set over a low heat. Keep on a low heat and toast lightly until they just start to change colour. Once done, put the coriander seeds in a pestle and mortar and crush them to a powder. Heat the oil in a large frying pan. Add the fenugreek seeds and the whole chillies and stir until they turn golden-brown. Add the onions and cook until browned. Stir in the garlic, ginger, crushed coriander seeds, chilli powder and ground coriander.Add the chicken and fry over high high for five minutes, or until the chicken starts to colour. Stir in the chopped tomatoes, cook for five minutes then add the salt, mango powder and garam masala. Cook for 15 minutes, or until the chicken is cooked through. Transfer to the fridge to cool. Remove the whole chillies and discard.Preheat the oven to 200C/400F/Gas 6.To make the pastry, combine the flours in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a pan, heat 200ml/7fl oz water, the salt and fat until just boiling. Pour the liquid onto the flour mixture and mix using a wooden spoon.Tip the dough out onto a lightly floured work surface and knead to a smooth dough.Working as quickly as possible, take two thirds of the pastry and roll out a large circle of dough on a lightly floured surface. Using the rolling pin to help you, line the prepared tin.Spoon the filling into the pastry lined tin. Press it down and level the surface.Using the remaining pastry, roll out a pie lid on a lightly floured work surface.Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Use any leftover pastry to make decorations for the top of the pie.Bake for 1 hour, or until the top is golden-brown. Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely on a wire rack before serving. Grease a 20cm/8in springform cake tin with vegetable fat. Grease a 20cm/8in springform cake tin with vegetable fat. For the filling, put the coriander seeds in a small dry frying pan set over a low heat. Keep on a low heat and toast lightly until they just start to change colour. Once done, put the coriander seeds in a pestle and mortar and crush them to a powder. For the filling, put the coriander seeds in a small dry frying pan set over a low heat. Keep on a low heat and toast lightly until they just start to change colour. Once done, put the coriander seeds in a pestle and mortar and crush them to a powder. Heat the oil in a large frying pan. Add the fenugreek seeds and the whole chillies and stir until they turn golden-brown. Add the onions and cook until browned. Stir in the garlic, ginger, crushed coriander seeds, chilli powder and ground coriander. Heat the oil in a large frying pan. Add the fenugreek seeds and the whole chillies and stir until they turn golden-brown. Add the onions and cook until browned. Stir in the garlic, ginger, crushed coriander seeds, chilli powder and ground coriander. Add the chicken and fry over high high for five minutes, or until the chicken starts to colour. Stir in the chopped tomatoes, cook for five minutes then add the salt, mango powder and garam masala. Cook for 15 minutes, or until the chicken is cooked through. Transfer to the fridge to cool. Remove the whole chillies and discard. Add the chicken and fry over high high for five minutes, or until the chicken starts to colour. Stir in the chopped tomatoes, cook for five minutes then add the salt, mango powder and garam masala. Cook for 15 minutes, or until the chicken is cooked through. Transfer to the fridge to cool. Remove the whole chillies and discard. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the pastry, combine the flours in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a pan, heat 200ml/7fl oz water, the salt and fat until just boiling. Pour the liquid onto the flour mixture and mix using a wooden spoon. To make the pastry, combine the flours in a large bowl. Add the butter and, using your fingertips, rub it into the flour until it resembles breadcrumbs. In a pan, heat 200ml/7fl oz water, the salt and fat until just boiling. Pour the liquid onto the flour mixture and mix using a wooden spoon. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Tip the dough out onto a lightly floured work surface and knead to a smooth dough. Working as quickly as possible, take two thirds of the pastry and roll out a large circle of dough on a lightly floured surface. Using the rolling pin to help you, line the prepared tin. Working as quickly as possible, take two thirds of the pastry and roll out a large circle of dough on a lightly floured surface. Using the rolling pin to help you, line the prepared tin. Spoon the filling into the pastry lined tin. Press it down and level the surface. Spoon the filling into the pastry lined tin. Press it down and level the surface. Using the remaining pastry, roll out a pie lid on a lightly floured work surface. Using the remaining pastry, roll out a pie lid on a lightly floured work surface. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Use any leftover pastry to make decorations for the top of the pie. Brush the top edges of the pastry in the tin with beaten egg yolk and place the pastry lid on top. Crimp the edges to seal and trim off any excess pastry. Make a couple of slits in the top of the pie to allow the steam to escape and brush the pastry lid with egg yolk. Use any leftover pastry to make decorations for the top of the pie. Bake for 1 hour, or until the top is golden-brown. Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely on a wire rack before serving. Bake for 1 hour, or until the top is golden-brown. Leave to cool in the tin for 10 minutes then remove from the tin and leave to cool completely on a wire rack before serving."
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} | bb675ae602c3a92ca8ff3e31d57750f154321cae445da95a0dc95a01a401baa0 | Indian roti recipe
An average of 5.0 out of 5 stars from 1 rating Try this freshly baked, beautifully spiced Indian flatbread with a curry instead of rice. Easy and satisfying to make. 225g/8oz chapati flour (available in Indian grocers and large supermarkets), plus extra for dusting1 tsp fine salt½ tsp cumin seeds½ tsp chilli flakes½ tsp ajwain seeds½ tsp turmeric1½ tsp dried fenugreek leaves (or a handful of fresh fenugreek leaves, roughly chopped)120ml/4fl oz warm water 1 tbsp sunflower oilghee or unsalted butter, melted, for brushing over bread 225g/8oz chapati flour (available in Indian grocers and large supermarkets), plus extra for dusting 1 tsp fine salt ½ tsp cumin seeds ½ tsp chilli flakes ½ tsp ajwain seeds ½ tsp turmeric 1½ tsp dried fenugreek leaves (or a handful of fresh fenugreek leaves, roughly chopped) 120ml/4fl oz warm water 1 tbsp sunflower oil ghee or unsalted butter, melted, for brushing over bread Method Sift the flour into a large bowl and mix in the salt and spices.In a separate bowl, whisk the water and oil together. Gradually add the water and oil to the dry ingredients in batches and stir until it forms a soft, firm dough (you may need a little less or more water to achieve this). Cover the dough and set aside to prove for 20 minutes.Weigh the dough and divide it into six equal portions. Shape each portion into a ball. Roll each ball in flour and, using a rolling-pin, roll into a thin round approximately 15cm/6in in diameter. Cover the roti with a damp tea towel until you are ready to cook them.Heat a tava or a large dry frying pan over a medium heat and cook each chapati for 30 seconds on one side, to set the dough. Turn over, and cook for another minute, until small bubbles appear on the top and light brown spots appear underneath. Turn over again and cook for a further 30-40 seconds. The dough will start to puff up so press down with a rolled-up tea towel to force steam to escape. Each time you press with the towel, rotate the roti in the pan to keep it moving on the hot surface (to avoid burnt spots). Transfer the cooked roti to a clean tea towel, brush lightly with either melted ghee or unsalted butter. Wrap and keep covered in the tea towel until ready to serve. Repeat until all the roti have been cooked. Sift the flour into a large bowl and mix in the salt and spices. Sift the flour into a large bowl and mix in the salt and spices. In a separate bowl, whisk the water and oil together. In a separate bowl, whisk the water and oil together. Gradually add the water and oil to the dry ingredients in batches and stir until it forms a soft, firm dough (you may need a little less or more water to achieve this). Cover the dough and set aside to prove for 20 minutes. Gradually add the water and oil to the dry ingredients in batches and stir until it forms a soft, firm dough (you may need a little less or more water to achieve this). Cover the dough and set aside to prove for 20 minutes. Weigh the dough and divide it into six equal portions. Shape each portion into a ball. Roll each ball in flour and, using a rolling-pin, roll into a thin round approximately 15cm/6in in diameter. Weigh the dough and divide it into six equal portions. Shape each portion into a ball. Roll each ball in flour and, using a rolling-pin, roll into a thin round approximately 15cm/6in in diameter. Cover the roti with a damp tea towel until you are ready to cook them. Cover the roti with a damp tea towel until you are ready to cook them. Heat a tava or a large dry frying pan over a medium heat and cook each chapati for 30 seconds on one side, to set the dough. Turn over, and cook for another minute, until small bubbles appear on the top and light brown spots appear underneath. Turn over again and cook for a further 30-40 seconds. The dough will start to puff up so press down with a rolled-up tea towel to force steam to escape. Each time you press with the towel, rotate the roti in the pan to keep it moving on the hot surface (to avoid burnt spots). Heat a tava or a large dry frying pan over a medium heat and cook each chapati for 30 seconds on one side, to set the dough. Turn over, and cook for another minute, until small bubbles appear on the top and light brown spots appear underneath. Turn over again and cook for a further 30-40 seconds. The dough will start to puff up so press down with a rolled-up tea towel to force steam to escape. Each time you press with the towel, rotate the roti in the pan to keep it moving on the hot surface (to avoid burnt spots). Transfer the cooked roti to a clean tea towel, brush lightly with either melted ghee or unsalted butter. Wrap and keep covered in the tea towel until ready to serve. Repeat until all the roti have been cooked. Transfer the cooked roti to a clean tea towel, brush lightly with either melted ghee or unsalted butter. Wrap and keep covered in the tea towel until ready to serve. Repeat until all the roti have been cooked. | {
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"title": "Indian roti recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Try this freshly baked, beautifully spiced Indian flatbread with a curry instead of rice. Easy and satisfying to make. 225g/8oz chapati flour (available in Indian grocers and large supermarkets), plus extra for dusting1 tsp fine salt½ tsp cumin seeds½ tsp chilli flakes½ tsp ajwain seeds½ tsp turmeric1½ tsp dried fenugreek leaves (or a handful of fresh fenugreek leaves, roughly chopped)120ml/4fl oz warm water 1 tbsp sunflower oilghee or unsalted butter, melted, for brushing over bread 225g/8oz chapati flour (available in Indian grocers and large supermarkets), plus extra for dusting 1 tsp fine salt ½ tsp cumin seeds ½ tsp chilli flakes ½ tsp ajwain seeds ½ tsp turmeric 1½ tsp dried fenugreek leaves (or a handful of fresh fenugreek leaves, roughly chopped) 120ml/4fl oz warm water 1 tbsp sunflower oil ghee or unsalted butter, melted, for brushing over bread Method Sift the flour into a large bowl and mix in the salt and spices.In a separate bowl, whisk the water and oil together. Gradually add the water and oil to the dry ingredients in batches and stir until it forms a soft, firm dough (you may need a little less or more water to achieve this). Cover the dough and set aside to prove for 20 minutes.Weigh the dough and divide it into six equal portions. Shape each portion into a ball. Roll each ball in flour and, using a rolling-pin, roll into a thin round approximately 15cm/6in in diameter. Cover the roti with a damp tea towel until you are ready to cook them.Heat a tava or a large dry frying pan over a medium heat and cook each chapati for 30 seconds on one side, to set the dough. Turn over, and cook for another minute, until small bubbles appear on the top and light brown spots appear underneath. Turn over again and cook for a further 30-40 seconds. The dough will start to puff up so press down with a rolled-up tea towel to force steam to escape. Each time you press with the towel, rotate the roti in the pan to keep it moving on the hot surface (to avoid burnt spots). Transfer the cooked roti to a clean tea towel, brush lightly with either melted ghee or unsalted butter. Wrap and keep covered in the tea towel until ready to serve. Repeat until all the roti have been cooked. Sift the flour into a large bowl and mix in the salt and spices. Sift the flour into a large bowl and mix in the salt and spices. In a separate bowl, whisk the water and oil together. In a separate bowl, whisk the water and oil together. Gradually add the water and oil to the dry ingredients in batches and stir until it forms a soft, firm dough (you may need a little less or more water to achieve this). Cover the dough and set aside to prove for 20 minutes. Gradually add the water and oil to the dry ingredients in batches and stir until it forms a soft, firm dough (you may need a little less or more water to achieve this). Cover the dough and set aside to prove for 20 minutes. Weigh the dough and divide it into six equal portions. Shape each portion into a ball. Roll each ball in flour and, using a rolling-pin, roll into a thin round approximately 15cm/6in in diameter. Weigh the dough and divide it into six equal portions. Shape each portion into a ball. Roll each ball in flour and, using a rolling-pin, roll into a thin round approximately 15cm/6in in diameter. Cover the roti with a damp tea towel until you are ready to cook them. Cover the roti with a damp tea towel until you are ready to cook them. Heat a tava or a large dry frying pan over a medium heat and cook each chapati for 30 seconds on one side, to set the dough. Turn over, and cook for another minute, until small bubbles appear on the top and light brown spots appear underneath. Turn over again and cook for a further 30-40 seconds. The dough will start to puff up so press down with a rolled-up tea towel to force steam to escape. Each time you press with the towel, rotate the roti in the pan to keep it moving on the hot surface (to avoid burnt spots). Heat a tava or a large dry frying pan over a medium heat and cook each chapati for 30 seconds on one side, to set the dough. Turn over, and cook for another minute, until small bubbles appear on the top and light brown spots appear underneath. Turn over again and cook for a further 30-40 seconds. The dough will start to puff up so press down with a rolled-up tea towel to force steam to escape. Each time you press with the towel, rotate the roti in the pan to keep it moving on the hot surface (to avoid burnt spots). Transfer the cooked roti to a clean tea towel, brush lightly with either melted ghee or unsalted butter. Wrap and keep covered in the tea towel until ready to serve. Repeat until all the roti have been cooked. Transfer the cooked roti to a clean tea towel, brush lightly with either melted ghee or unsalted butter. Wrap and keep covered in the tea towel until ready to serve. Repeat until all the roti have been cooked."
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} | cf1817b74a18d10aa560950468e78bebd6866db440805d7ad7f44f75e009e055 | Indian fried chicken recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian_fried_chicken_88459_16x9.jpg I’ve made no secret of my love of fried chicken, but instead of going down the classic Southern fried route, I want to show you something a little healthier, that's shallow fried. 150g/5½oz Greek yoghurt2 tbsp rice vinegar3cm/¼in fresh root ginger, grated5 garlic cloves, grated1 tsp chilli powder1 tsp ground turneric1 tsp ground cumin1 tsp ground corianderpinch allspice1 tsp sea salt8 chicken thigh fillets 150g/5½oz Greek yoghurt 2 tbsp rice vinegar 3cm/¼in fresh root ginger, grated 5 garlic cloves, grated 1 tsp chilli powder 1 tsp ground turneric 1 tsp ground cumin 1 tsp ground coriander pinch allspice 1 tsp sea salt 8 chicken thigh fillets 50g/1¾oz plain flour50g/1¾oz rice flour½ tsp sea salt½ tsp white pepper ½ tsp chilli powder 50g/1¾oz plain flour 50g/1¾oz rice flour ½ tsp sea salt ½ tsp white pepper ½ tsp chilli powder 100ml/3½fl oz vegetable oil1 green chilli, sliced1 garlic clove, slicedhandful fresh (or dried if you can't find) curry leaveslemon wedges, to servegreen salad, to serve 100ml/3½fl oz vegetable oil 1 green chilli, sliced 1 garlic clove, sliced handful fresh (or dried if you can't find) curry leaves lemon wedges, to serve green salad, to serve Method For the marinade, mix together the yoghurt, vinegar, ginger, garlic, spices and salt in a bowl, add the chicken, coat and leave to marinade, covered, in the fridge for 1 - 3 hours.For the flour coating, mix together the flours and seasoning. Toss the chicken thighs in the flour mixture, one at a time, and place on a plate. Add the oil to a large frying pan or wok and heat on a medium heat. Add the chilli, garlic and curry leaves and cook for 3 - 5 minutes, until the leaves start to crisp and the garlic goes golden-brown. Scoop them out with a slotted spoon and set aside to drain on kitchen paper. This will really flavour the oil. Lay the chicken in the oil and cook on a medium heat for 5 minutes on each side, until cooked through and are golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle over the chilli, garlic and curry leaves and serve with lemon wedges and a massive green salad. I make one with Little Gems, spring onions and mint. For the marinade, mix together the yoghurt, vinegar, ginger, garlic, spices and salt in a bowl, add the chicken, coat and leave to marinade, covered, in the fridge for 1 - 3 hours. For the marinade, mix together the yoghurt, vinegar, ginger, garlic, spices and salt in a bowl, add the chicken, coat and leave to marinade, covered, in the fridge for 1 - 3 hours. For the flour coating, mix together the flours and seasoning. Toss the chicken thighs in the flour mixture, one at a time, and place on a plate. For the flour coating, mix together the flours and seasoning. Toss the chicken thighs in the flour mixture, one at a time, and place on a plate. Add the oil to a large frying pan or wok and heat on a medium heat. Add the chilli, garlic and curry leaves and cook for 3 - 5 minutes, until the leaves start to crisp and the garlic goes golden-brown. Scoop them out with a slotted spoon and set aside to drain on kitchen paper. This will really flavour the oil. Add the oil to a large frying pan or wok and heat on a medium heat. Add the chilli, garlic and curry leaves and cook for 3 - 5 minutes, until the leaves start to crisp and the garlic goes golden-brown. Scoop them out with a slotted spoon and set aside to drain on kitchen paper. This will really flavour the oil. Lay the chicken in the oil and cook on a medium heat for 5 minutes on each side, until cooked through and are golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle over the chilli, garlic and curry leaves and serve with lemon wedges and a massive green salad. I make one with Little Gems, spring onions and mint. Lay the chicken in the oil and cook on a medium heat for 5 minutes on each side, until cooked through and are golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle over the chilli, garlic and curry leaves and serve with lemon wedges and a massive green salad. I make one with Little Gems, spring onions and mint. | {
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"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/indian_fried_chicken_88459_16x9.jpg I’ve made no secret of my love of fried chicken, but instead of going down the classic Southern fried route, I want to show you something a little healthier, that's shallow fried. 150g/5½oz Greek yoghurt2 tbsp rice vinegar3cm/¼in fresh root ginger, grated5 garlic cloves, grated1 tsp chilli powder1 tsp ground turneric1 tsp ground cumin1 tsp ground corianderpinch allspice1 tsp sea salt8 chicken thigh fillets 150g/5½oz Greek yoghurt 2 tbsp rice vinegar 3cm/¼in fresh root ginger, grated 5 garlic cloves, grated 1 tsp chilli powder 1 tsp ground turneric 1 tsp ground cumin 1 tsp ground coriander pinch allspice 1 tsp sea salt 8 chicken thigh fillets 50g/1¾oz plain flour50g/1¾oz rice flour½ tsp sea salt½ tsp white pepper ½ tsp chilli powder 50g/1¾oz plain flour 50g/1¾oz rice flour ½ tsp sea salt ½ tsp white pepper ½ tsp chilli powder 100ml/3½fl oz vegetable oil1 green chilli, sliced1 garlic clove, slicedhandful fresh (or dried if you can't find) curry leaveslemon wedges, to servegreen salad, to serve 100ml/3½fl oz vegetable oil 1 green chilli, sliced 1 garlic clove, sliced handful fresh (or dried if you can't find) curry leaves lemon wedges, to serve green salad, to serve Method For the marinade, mix together the yoghurt, vinegar, ginger, garlic, spices and salt in a bowl, add the chicken, coat and leave to marinade, covered, in the fridge for 1 - 3 hours.For the flour coating, mix together the flours and seasoning. Toss the chicken thighs in the flour mixture, one at a time, and place on a plate. Add the oil to a large frying pan or wok and heat on a medium heat. Add the chilli, garlic and curry leaves and cook for 3 - 5 minutes, until the leaves start to crisp and the garlic goes golden-brown. Scoop them out with a slotted spoon and set aside to drain on kitchen paper. This will really flavour the oil. Lay the chicken in the oil and cook on a medium heat for 5 minutes on each side, until cooked through and are golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle over the chilli, garlic and curry leaves and serve with lemon wedges and a massive green salad. I make one with Little Gems, spring onions and mint. For the marinade, mix together the yoghurt, vinegar, ginger, garlic, spices and salt in a bowl, add the chicken, coat and leave to marinade, covered, in the fridge for 1 - 3 hours. For the marinade, mix together the yoghurt, vinegar, ginger, garlic, spices and salt in a bowl, add the chicken, coat and leave to marinade, covered, in the fridge for 1 - 3 hours. For the flour coating, mix together the flours and seasoning. Toss the chicken thighs in the flour mixture, one at a time, and place on a plate. For the flour coating, mix together the flours and seasoning. Toss the chicken thighs in the flour mixture, one at a time, and place on a plate. Add the oil to a large frying pan or wok and heat on a medium heat. Add the chilli, garlic and curry leaves and cook for 3 - 5 minutes, until the leaves start to crisp and the garlic goes golden-brown. Scoop them out with a slotted spoon and set aside to drain on kitchen paper. This will really flavour the oil. Add the oil to a large frying pan or wok and heat on a medium heat. Add the chilli, garlic and curry leaves and cook for 3 - 5 minutes, until the leaves start to crisp and the garlic goes golden-brown. Scoop them out with a slotted spoon and set aside to drain on kitchen paper. This will really flavour the oil. Lay the chicken in the oil and cook on a medium heat for 5 minutes on each side, until cooked through and are golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle over the chilli, garlic and curry leaves and serve with lemon wedges and a massive green salad. I make one with Little Gems, spring onions and mint. Lay the chicken in the oil and cook on a medium heat for 5 minutes on each side, until cooked through and are golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle over the chilli, garlic and curry leaves and serve with lemon wedges and a massive green salad. I make one with Little Gems, spring onions and mint."
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} | 030ed5feb58a68a1cd94e8ad2a9832db29d0ca2d4db41527304876ae89a6459a | Jalapeño and anchovy ketchup recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jalapeo_and_anchovy_55819_16x9.jpg This hot and punchy dip goes perfectly with potato wedges, lamb chops or oven-roasted root vegetables. One tablespoon provides 35 kcal, 0.8g protein, 1.5g carbohydrate (of which 1.5g sugars), 3g fat (of which 0.4g saturates), 0.4g fibre and 0.2g salt. 200g/7oz tomato purée7 anchovies, drained 5 tbsp olive oil 8 slices jalapeño pepper (from a jar), or to taste1 garlic clove, roughly chopped 200g/7oz tomato purée 7 anchovies, drained 5 tbsp olive oil 8 slices jalapeño pepper (from a jar), or to taste 1 garlic clove, roughly chopped Method Blend all of the ingredients and 2-3 tbsp cold water together in a food processor until smooth. Transfer to to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks. Blend all of the ingredients and 2-3 tbsp cold water together in a food processor until smooth. Blend all of the ingredients and 2-3 tbsp cold water together in a food processor until smooth. Transfer to to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks. Transfer to to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks. Recipe tips Tip 1: If you use tinned anchovies preserved in olive oil, you can use the oil you drain off in this recipe. Tip 2: To make the ketchup last longer in the fridge, cover it with more olive oil and don’t dip anything into it! | {
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"title": "Jalapeño and anchovy ketchup recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jalapeo_and_anchovy_55819_16x9.jpg This hot and punchy dip goes perfectly with potato wedges, lamb chops or oven-roasted root vegetables. One tablespoon provides 35 kcal, 0.8g protein, 1.5g carbohydrate (of which 1.5g sugars), 3g fat (of which 0.4g saturates), 0.4g fibre and 0.2g salt. 200g/7oz tomato purée7 anchovies, drained 5 tbsp olive oil 8 slices jalapeño pepper (from a jar), or to taste1 garlic clove, roughly chopped 200g/7oz tomato purée 7 anchovies, drained 5 tbsp olive oil 8 slices jalapeño pepper (from a jar), or to taste 1 garlic clove, roughly chopped Method Blend all of the ingredients and 2-3 tbsp cold water together in a food processor until smooth. Transfer to to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks. Blend all of the ingredients and 2-3 tbsp cold water together in a food processor until smooth. Blend all of the ingredients and 2-3 tbsp cold water together in a food processor until smooth. Transfer to to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks. Transfer to to a sterile, airtight jar. This ketchup will keep in the fridge for up to 2 weeks. Recipe tips Tip 1: If you use tinned anchovies preserved in olive oil, you can use the oil you drain off in this recipe. Tip 2: To make the ketchup last longer in the fridge, cover it with more olive oil and don’t dip anything into it!"
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} | f065bf0dab52532a6e68778fe88682a15819332d609e745bcbb5977f8fa0a2fc | Jalapeño chicken burgers with corn fritters recipe
An average of 3.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jalapeo_chicken_burgers_56536_16x9.jpg Towering burgers stacked full of marinated chicken and cheesy sweetcorn fritters – what’s not to love? 250g/9oz chicken mini fillets215g jar sliced green jalapeños198g tin sweetcorn1½ tsp olive oil 250g/9oz chicken mini fillets 215g jar sliced green jalapeños 198g tin sweetcorn 1½ tsp olive oil 1 free-range egg25g/1oz plain flour25g/1oz mature cheddar, grated1 tbsp finely snipped fresh chives2 spring onions, finely chopped1½ tsp olive oil1 red pepper, sliced into 4 thick ringsfine sea salt and freshly ground black pepper 1 free-range egg 25g/1oz plain flour 25g/1oz mature cheddar, grated 1 tbsp finely snipped fresh chives 2 spring onions, finely chopped 1½ tsp olive oil 1 red pepper, sliced into 4 thick rings fine sea salt and freshly ground black pepper 2 burger buns, sliced1 tbsp mayonnaisehandful baby spinach leavesTabasco 2 burger buns, sliced 1 tbsp mayonnaise handful baby spinach leaves Tabasco Method Put the chicken into a mixing bowl and pour over the liquid from the jar of jalapeños, keeping the jalapeños in the jar. Remove 1 tablespoon of the jalapeños, chop and reserve. Pour over the juice from the can of sweetcorn. Decant the sweetcorn into a small bowl and pop into the fridge – you will need 100g/3½oz of it for the fritters. Cover the chicken and refrigerate for 8 hours.When you’re ready to cook, drain and discard the marinade from the chicken. Heat the olive oil in a large frying pan over a medium–high heat. Once the oil is hot, add the chicken and fry for 4–5 minutes on each side, until lightly golden and cooked through. Transfer the chicken to a plate and cover with kitchen foil or another plate to keep warm.Meanwhile, make the fritter batter. Put the egg into a mixing bowl and add 2 tablespoons of water. Whisk to combine, then whisk in the flour to a thick paste. Switch to a wooden spoon and fold through 100g/3½oz sweetcorn, the cheese, chives, spring onions, reserved chopped jalapeños and a pinch of salt and pepper.Wipe the chicken pan with kitchen paper, then return to the heat and pour in the olive oil. Put the pepper rings into the pan and fill each one with the fritter batter, overfilling them slightly. Fry for 3 minutes, flip, and fry for a further 3 minutes. The fritters should be darkly coloured and set.To assemble, spread the buns with mayo, then stack them high with the fritters, chicken, spinach, Tabasco and some of the leftover jalapeños. Put the chicken into a mixing bowl and pour over the liquid from the jar of jalapeños, keeping the jalapeños in the jar. Remove 1 tablespoon of the jalapeños, chop and reserve. Pour over the juice from the can of sweetcorn. Decant the sweetcorn into a small bowl and pop into the fridge – you will need 100g/3½oz of it for the fritters. Cover the chicken and refrigerate for 8 hours. Put the chicken into a mixing bowl and pour over the liquid from the jar of jalapeños, keeping the jalapeños in the jar. Remove 1 tablespoon of the jalapeños, chop and reserve. Pour over the juice from the can of sweetcorn. Decant the sweetcorn into a small bowl and pop into the fridge – you will need 100g/3½oz of it for the fritters. Cover the chicken and refrigerate for 8 hours. When you’re ready to cook, drain and discard the marinade from the chicken. Heat the olive oil in a large frying pan over a medium–high heat. Once the oil is hot, add the chicken and fry for 4–5 minutes on each side, until lightly golden and cooked through. Transfer the chicken to a plate and cover with kitchen foil or another plate to keep warm. When you’re ready to cook, drain and discard the marinade from the chicken. Heat the olive oil in a large frying pan over a medium–high heat. Once the oil is hot, add the chicken and fry for 4–5 minutes on each side, until lightly golden and cooked through. Transfer the chicken to a plate and cover with kitchen foil or another plate to keep warm. Meanwhile, make the fritter batter. Put the egg into a mixing bowl and add 2 tablespoons of water. Whisk to combine, then whisk in the flour to a thick paste. Switch to a wooden spoon and fold through 100g/3½oz sweetcorn, the cheese, chives, spring onions, reserved chopped jalapeños and a pinch of salt and pepper. Meanwhile, make the fritter batter. Put the egg into a mixing bowl and add 2 tablespoons of water. Whisk to combine, then whisk in the flour to a thick paste. Switch to a wooden spoon and fold through 100g/3½oz sweetcorn, the cheese, chives, spring onions, reserved chopped jalapeños and a pinch of salt and pepper. Wipe the chicken pan with kitchen paper, then return to the heat and pour in the olive oil. Put the pepper rings into the pan and fill each one with the fritter batter, overfilling them slightly. Fry for 3 minutes, flip, and fry for a further 3 minutes. The fritters should be darkly coloured and set. Wipe the chicken pan with kitchen paper, then return to the heat and pour in the olive oil. Put the pepper rings into the pan and fill each one with the fritter batter, overfilling them slightly. Fry for 3 minutes, flip, and fry for a further 3 minutes. The fritters should be darkly coloured and set. To assemble, spread the buns with mayo, then stack them high with the fritters, chicken, spinach, Tabasco and some of the leftover jalapeños. To assemble, spread the buns with mayo, then stack them high with the fritters, chicken, spinach, Tabasco and some of the leftover jalapeños. | {
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"title": "Jalapeño chicken burgers with corn fritters recipe",
"content": "An average of 3.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jalapeo_chicken_burgers_56536_16x9.jpg Towering burgers stacked full of marinated chicken and cheesy sweetcorn fritters – what’s not to love? 250g/9oz chicken mini fillets215g jar sliced green jalapeños198g tin sweetcorn1½ tsp olive oil 250g/9oz chicken mini fillets 215g jar sliced green jalapeños 198g tin sweetcorn 1½ tsp olive oil 1 free-range egg25g/1oz plain flour25g/1oz mature cheddar, grated1 tbsp finely snipped fresh chives2 spring onions, finely chopped1½ tsp olive oil1 red pepper, sliced into 4 thick ringsfine sea salt and freshly ground black pepper 1 free-range egg 25g/1oz plain flour 25g/1oz mature cheddar, grated 1 tbsp finely snipped fresh chives 2 spring onions, finely chopped 1½ tsp olive oil 1 red pepper, sliced into 4 thick rings fine sea salt and freshly ground black pepper 2 burger buns, sliced1 tbsp mayonnaisehandful baby spinach leavesTabasco 2 burger buns, sliced 1 tbsp mayonnaise handful baby spinach leaves Tabasco Method Put the chicken into a mixing bowl and pour over the liquid from the jar of jalapeños, keeping the jalapeños in the jar. Remove 1 tablespoon of the jalapeños, chop and reserve. Pour over the juice from the can of sweetcorn. Decant the sweetcorn into a small bowl and pop into the fridge – you will need 100g/3½oz of it for the fritters. Cover the chicken and refrigerate for 8 hours.When you’re ready to cook, drain and discard the marinade from the chicken. Heat the olive oil in a large frying pan over a medium–high heat. Once the oil is hot, add the chicken and fry for 4–5 minutes on each side, until lightly golden and cooked through. Transfer the chicken to a plate and cover with kitchen foil or another plate to keep warm.Meanwhile, make the fritter batter. Put the egg into a mixing bowl and add 2 tablespoons of water. Whisk to combine, then whisk in the flour to a thick paste. Switch to a wooden spoon and fold through 100g/3½oz sweetcorn, the cheese, chives, spring onions, reserved chopped jalapeños and a pinch of salt and pepper.Wipe the chicken pan with kitchen paper, then return to the heat and pour in the olive oil. Put the pepper rings into the pan and fill each one with the fritter batter, overfilling them slightly. Fry for 3 minutes, flip, and fry for a further 3 minutes. The fritters should be darkly coloured and set.To assemble, spread the buns with mayo, then stack them high with the fritters, chicken, spinach, Tabasco and some of the leftover jalapeños. Put the chicken into a mixing bowl and pour over the liquid from the jar of jalapeños, keeping the jalapeños in the jar. Remove 1 tablespoon of the jalapeños, chop and reserve. Pour over the juice from the can of sweetcorn. Decant the sweetcorn into a small bowl and pop into the fridge – you will need 100g/3½oz of it for the fritters. Cover the chicken and refrigerate for 8 hours. Put the chicken into a mixing bowl and pour over the liquid from the jar of jalapeños, keeping the jalapeños in the jar. Remove 1 tablespoon of the jalapeños, chop and reserve. Pour over the juice from the can of sweetcorn. Decant the sweetcorn into a small bowl and pop into the fridge – you will need 100g/3½oz of it for the fritters. Cover the chicken and refrigerate for 8 hours. When you’re ready to cook, drain and discard the marinade from the chicken. Heat the olive oil in a large frying pan over a medium–high heat. Once the oil is hot, add the chicken and fry for 4–5 minutes on each side, until lightly golden and cooked through. Transfer the chicken to a plate and cover with kitchen foil or another plate to keep warm. When you’re ready to cook, drain and discard the marinade from the chicken. Heat the olive oil in a large frying pan over a medium–high heat. Once the oil is hot, add the chicken and fry for 4–5 minutes on each side, until lightly golden and cooked through. Transfer the chicken to a plate and cover with kitchen foil or another plate to keep warm. Meanwhile, make the fritter batter. Put the egg into a mixing bowl and add 2 tablespoons of water. Whisk to combine, then whisk in the flour to a thick paste. Switch to a wooden spoon and fold through 100g/3½oz sweetcorn, the cheese, chives, spring onions, reserved chopped jalapeños and a pinch of salt and pepper. Meanwhile, make the fritter batter. Put the egg into a mixing bowl and add 2 tablespoons of water. Whisk to combine, then whisk in the flour to a thick paste. Switch to a wooden spoon and fold through 100g/3½oz sweetcorn, the cheese, chives, spring onions, reserved chopped jalapeños and a pinch of salt and pepper. Wipe the chicken pan with kitchen paper, then return to the heat and pour in the olive oil. Put the pepper rings into the pan and fill each one with the fritter batter, overfilling them slightly. Fry for 3 minutes, flip, and fry for a further 3 minutes. The fritters should be darkly coloured and set. Wipe the chicken pan with kitchen paper, then return to the heat and pour in the olive oil. Put the pepper rings into the pan and fill each one with the fritter batter, overfilling them slightly. Fry for 3 minutes, flip, and fry for a further 3 minutes. The fritters should be darkly coloured and set. To assemble, spread the buns with mayo, then stack them high with the fritters, chicken, spinach, Tabasco and some of the leftover jalapeños. To assemble, spread the buns with mayo, then stack them high with the fritters, chicken, spinach, Tabasco and some of the leftover jalapeños."
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} | b16d48375fde6b810616a08dbfbad68d649011e469f4baaf397d7dd481880148 | Jam doughnuts recipe
An average of 3.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jam_doughnuts_90953_16x9.jpg A naughty treat that's unbeatable when eaten warm and covered in sugar. 500g/1lb 2oz strong white flour50g/2oz caster sugar40g/1½oz unsalted butter2 free-range eggs2 x 7g sachets instant yeast10g/¼oz salt150ml/5fl oz warm milk130ml/4½fl oz water 500g/1lb 2oz strong white flour 50g/2oz caster sugar 40g/1½oz unsalted butter 2 free-range eggs 2 x 7g sachets instant yeast 10g/¼oz salt 150ml/5fl oz warm milk 130ml/4½fl oz water 2 x jars strawberry jam 2 x jars strawberry jam Method For the dough, place all ingredients into a large bowl holding back a quarter of the water.Stir with your hands until a dough is formed.Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook).Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour.Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.Divide the dough into 10 equal portions and shape each portion into a ball.Place all balls onto a floured baking tray and allow to rise for an hour.Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F.Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides.Set aside and leave to cool.When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre. Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe. Pipe, or syringe, the jam generously inside. For the dough, place all ingredients into a large bowl holding back a quarter of the water. For the dough, place all ingredients into a large bowl holding back a quarter of the water. Stir with your hands until a dough is formed. Stir with your hands until a dough is formed. Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook). Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook). Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic. Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic. Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour. Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour. Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times. Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times. Divide the dough into 10 equal portions and shape each portion into a ball. Divide the dough into 10 equal portions and shape each portion into a ball. Place all balls onto a floured baking tray and allow to rise for an hour. Place all balls onto a floured baking tray and allow to rise for an hour. Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F. Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F. Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides. Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides. Set aside and leave to cool. Set aside and leave to cool. When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre. When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre. Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe. Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe. Pipe, or syringe, the jam generously inside. Pipe, or syringe, the jam generously inside. | {
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"title": "Jam doughnuts recipe",
"content": "An average of 3.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jam_doughnuts_90953_16x9.jpg A naughty treat that's unbeatable when eaten warm and covered in sugar. 500g/1lb 2oz strong white flour50g/2oz caster sugar40g/1½oz unsalted butter2 free-range eggs2 x 7g sachets instant yeast10g/¼oz salt150ml/5fl oz warm milk130ml/4½fl oz water 500g/1lb 2oz strong white flour 50g/2oz caster sugar 40g/1½oz unsalted butter 2 free-range eggs 2 x 7g sachets instant yeast 10g/¼oz salt 150ml/5fl oz warm milk 130ml/4½fl oz water 2 x jars strawberry jam 2 x jars strawberry jam Method For the dough, place all ingredients into a large bowl holding back a quarter of the water.Stir with your hands until a dough is formed.Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook).Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour.Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.Divide the dough into 10 equal portions and shape each portion into a ball.Place all balls onto a floured baking tray and allow to rise for an hour.Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F.Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides.Set aside and leave to cool.When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre. Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe. Pipe, or syringe, the jam generously inside. For the dough, place all ingredients into a large bowl holding back a quarter of the water. For the dough, place all ingredients into a large bowl holding back a quarter of the water. Stir with your hands until a dough is formed. Stir with your hands until a dough is formed. Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook). Slowly add the remaining water and knead the dough in the bowl for four minutes. (Alternatively, you could mix with a stand mixer fitted with a dough hook). Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic. Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic. Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour. Place the dough into a clean bowl, cover with a damp tea towel and leave to rise for an hour. Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times. Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times. Divide the dough into 10 equal portions and shape each portion into a ball. Divide the dough into 10 equal portions and shape each portion into a ball. Place all balls onto a floured baking tray and allow to rise for an hour. Place all balls onto a floured baking tray and allow to rise for an hour. Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F. Preheat a deep fat fryer, filled with sunflower oil, to 180C/350F. Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides. Lower each doughnut into the fryer, cooking each side for about five minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in caster sugar so that the hot fat makes the sugar stick to the sides. Set aside and leave to cool. Set aside and leave to cool. When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre. When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the centre. Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe. Spoon some smooth or sieved strawberry jam into a piping bag, or piping syringe. Pipe, or syringe, the jam generously inside. Pipe, or syringe, the jam generously inside."
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} | 6440081876f155ca2a79149b9a2dcc7a460a0e13a2f52732c0c94ae1a3796f30 | Jam layer flapjacks recipe
An average of 4.0 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jam_layer_flapjacks_20233_16x9.jpg These jam layer flapjacks are Nadiya’s version of the Bakewell flapjack: buttery sweet, flavoured with almond, with a raspberry jam layer and a marbled chocolate topping. vegetable oil, for greasing 250g/9oz unsalted butter 180g/6oz golden caster sugar 180g/6oz golden syrup 500g/1lb 2oz porridge oats 2 tsp almond extract 200g/7oz raspberry jam vegetable oil, for greasing 250g/9oz unsalted butter 180g/6oz golden caster sugar 180g/6oz golden syrup 500g/1lb 2oz porridge oats 2 tsp almond extract 200g/7oz raspberry jam 50g/1¾oz dark chocolate, finely chopped 50g/1¾oz milk chocolate, finely chopped 50g/1¾oz white chocolate, finely chopped 50g/1¾oz dark chocolate, finely chopped 50g/1¾oz milk chocolate, finely chopped 50g/1¾oz white chocolate, finely chopped Method Preheat the oven to 170C/160C Fan/Gas 3½. Lightly grease a 20cm/8in square cake tin and line with baking paper; leave some paper overhanging to make it easier to lift out the flapjack. Put the butter, sugar and golden syrup in a pan over a low heat. Stir occasionally, to encourage the butter and sugar to melt. Put the oats in a large bowl. Add the almond extract to the melted butter mixture and stir well. Pour the mixture over the oats and mix well until there are no patches of dry oats. Press half the mixture into the tin, pressing firmly and getting it into every corner. Level the surface with the back of a spoon. Add the jam and spread evenly across the oat mixture. Top with the remaining oat mixture, again using the back of a spoon to spread the mixture in an even layer, being a bit gentler this time so as not to disturb the jam layer.Bake for 30 minutes, until golden around the edge but not fully set in the centre. Meanwhile, for the topping, mix the three types of chocolate in a bowl. Put the cooked flapjack (still in its tin) on a wire rack. Sprinkle the chocolate over the hot flapjack and leave for 10–12 minutes until the chocolate is glossy and melted (alternatively return to the oven for a few minutes and allow the chocolate to melt in the residual heat). Use the back of a spoon to ripple the chocolate. Leave to cool completely. Lift out of the tin and cut into 12 squares. Preheat the oven to 170C/160C Fan/Gas 3½. Lightly grease a 20cm/8in square cake tin and line with baking paper; leave some paper overhanging to make it easier to lift out the flapjack. Preheat the oven to 170C/160C Fan/Gas 3½. Lightly grease a 20cm/8in square cake tin and line with baking paper; leave some paper overhanging to make it easier to lift out the flapjack. Put the butter, sugar and golden syrup in a pan over a low heat. Stir occasionally, to encourage the butter and sugar to melt. Put the butter, sugar and golden syrup in a pan over a low heat. Stir occasionally, to encourage the butter and sugar to melt. Put the oats in a large bowl. Add the almond extract to the melted butter mixture and stir well. Pour the mixture over the oats and mix well until there are no patches of dry oats. Put the oats in a large bowl. Add the almond extract to the melted butter mixture and stir well. Pour the mixture over the oats and mix well until there are no patches of dry oats. Press half the mixture into the tin, pressing firmly and getting it into every corner. Level the surface with the back of a spoon. Add the jam and spread evenly across the oat mixture. Top with the remaining oat mixture, again using the back of a spoon to spread the mixture in an even layer, being a bit gentler this time so as not to disturb the jam layer. Press half the mixture into the tin, pressing firmly and getting it into every corner. Level the surface with the back of a spoon. Add the jam and spread evenly across the oat mixture. Top with the remaining oat mixture, again using the back of a spoon to spread the mixture in an even layer, being a bit gentler this time so as not to disturb the jam layer. Bake for 30 minutes, until golden around the edge but not fully set in the centre. Bake for 30 minutes, until golden around the edge but not fully set in the centre. Meanwhile, for the topping, mix the three types of chocolate in a bowl. Meanwhile, for the topping, mix the three types of chocolate in a bowl. Put the cooked flapjack (still in its tin) on a wire rack. Sprinkle the chocolate over the hot flapjack and leave for 10–12 minutes until the chocolate is glossy and melted (alternatively return to the oven for a few minutes and allow the chocolate to melt in the residual heat). Use the back of a spoon to ripple the chocolate. Leave to cool completely. Lift out of the tin and cut into 12 squares. Put the cooked flapjack (still in its tin) on a wire rack. Sprinkle the chocolate over the hot flapjack and leave for 10–12 minutes until the chocolate is glossy and melted (alternatively return to the oven for a few minutes and allow the chocolate to melt in the residual heat). Use the back of a spoon to ripple the chocolate. Leave to cool completely. Lift out of the tin and cut into 12 squares. | {
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"title": "Jam layer flapjacks recipe",
"content": "An average of 4.0 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jam_layer_flapjacks_20233_16x9.jpg These jam layer flapjacks are Nadiya’s version of the Bakewell flapjack: buttery sweet, flavoured with almond, with a raspberry jam layer and a marbled chocolate topping. vegetable oil, for greasing 250g/9oz unsalted butter 180g/6oz golden caster sugar 180g/6oz golden syrup 500g/1lb 2oz porridge oats 2 tsp almond extract 200g/7oz raspberry jam vegetable oil, for greasing 250g/9oz unsalted butter 180g/6oz golden caster sugar 180g/6oz golden syrup 500g/1lb 2oz porridge oats 2 tsp almond extract 200g/7oz raspberry jam 50g/1¾oz dark chocolate, finely chopped 50g/1¾oz milk chocolate, finely chopped 50g/1¾oz white chocolate, finely chopped 50g/1¾oz dark chocolate, finely chopped 50g/1¾oz milk chocolate, finely chopped 50g/1¾oz white chocolate, finely chopped Method Preheat the oven to 170C/160C Fan/Gas 3½. Lightly grease a 20cm/8in square cake tin and line with baking paper; leave some paper overhanging to make it easier to lift out the flapjack. Put the butter, sugar and golden syrup in a pan over a low heat. Stir occasionally, to encourage the butter and sugar to melt. Put the oats in a large bowl. Add the almond extract to the melted butter mixture and stir well. Pour the mixture over the oats and mix well until there are no patches of dry oats. Press half the mixture into the tin, pressing firmly and getting it into every corner. Level the surface with the back of a spoon. Add the jam and spread evenly across the oat mixture. Top with the remaining oat mixture, again using the back of a spoon to spread the mixture in an even layer, being a bit gentler this time so as not to disturb the jam layer.Bake for 30 minutes, until golden around the edge but not fully set in the centre. Meanwhile, for the topping, mix the three types of chocolate in a bowl. Put the cooked flapjack (still in its tin) on a wire rack. Sprinkle the chocolate over the hot flapjack and leave for 10–12 minutes until the chocolate is glossy and melted (alternatively return to the oven for a few minutes and allow the chocolate to melt in the residual heat). Use the back of a spoon to ripple the chocolate. Leave to cool completely. Lift out of the tin and cut into 12 squares. Preheat the oven to 170C/160C Fan/Gas 3½. Lightly grease a 20cm/8in square cake tin and line with baking paper; leave some paper overhanging to make it easier to lift out the flapjack. Preheat the oven to 170C/160C Fan/Gas 3½. Lightly grease a 20cm/8in square cake tin and line with baking paper; leave some paper overhanging to make it easier to lift out the flapjack. Put the butter, sugar and golden syrup in a pan over a low heat. Stir occasionally, to encourage the butter and sugar to melt. Put the butter, sugar and golden syrup in a pan over a low heat. Stir occasionally, to encourage the butter and sugar to melt. Put the oats in a large bowl. Add the almond extract to the melted butter mixture and stir well. Pour the mixture over the oats and mix well until there are no patches of dry oats. Put the oats in a large bowl. Add the almond extract to the melted butter mixture and stir well. Pour the mixture over the oats and mix well until there are no patches of dry oats. Press half the mixture into the tin, pressing firmly and getting it into every corner. Level the surface with the back of a spoon. Add the jam and spread evenly across the oat mixture. Top with the remaining oat mixture, again using the back of a spoon to spread the mixture in an even layer, being a bit gentler this time so as not to disturb the jam layer. Press half the mixture into the tin, pressing firmly and getting it into every corner. Level the surface with the back of a spoon. Add the jam and spread evenly across the oat mixture. Top with the remaining oat mixture, again using the back of a spoon to spread the mixture in an even layer, being a bit gentler this time so as not to disturb the jam layer. Bake for 30 minutes, until golden around the edge but not fully set in the centre. Bake for 30 minutes, until golden around the edge but not fully set in the centre. Meanwhile, for the topping, mix the three types of chocolate in a bowl. Meanwhile, for the topping, mix the three types of chocolate in a bowl. Put the cooked flapjack (still in its tin) on a wire rack. Sprinkle the chocolate over the hot flapjack and leave for 10–12 minutes until the chocolate is glossy and melted (alternatively return to the oven for a few minutes and allow the chocolate to melt in the residual heat). Use the back of a spoon to ripple the chocolate. Leave to cool completely. Lift out of the tin and cut into 12 squares. Put the cooked flapjack (still in its tin) on a wire rack. Sprinkle the chocolate over the hot flapjack and leave for 10–12 minutes until the chocolate is glossy and melted (alternatively return to the oven for a few minutes and allow the chocolate to melt in the residual heat). Use the back of a spoon to ripple the chocolate. Leave to cool completely. Lift out of the tin and cut into 12 squares."
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} | e7f0a70b79103a7ae57d45607983f42f8c74e924c05f5e8d9d201894fe293076 | Jalebi with pistachio ice cream recipe
An average of 4.0 out of 5 stars from 1 rating Jalebi is a popular Indian dessert that is fried and served in a sweet syrup. You will need a squeezy bottle for the frying. 200g/7oz raw shelled pistachios150g/5½oz raw shelled green Iranian pistachio nuts (see tip)½ vanilla pod, halved and seeds scraped¼ tsp sea salt ¼ tsp ground cardamom 200g/7oz raw shelled pistachios 150g/5½oz raw shelled green Iranian pistachio nuts (see tip) ½ vanilla pod, halved and seeds scraped ¼ tsp sea salt ¼ tsp ground cardamom 600ml/20fl oz pistachio milk (as above)1 large avocado, stoned and chopped 200g/7oz raw shelled green Iranian pistachio nuts (see tip), half chopped100ml/3½fl oz organic maple syrup 600ml/20fl oz pistachio milk (as above) 1 large avocado, stoned and chopped 200g/7oz raw shelled green Iranian pistachio nuts (see tip), half chopped 100ml/3½fl oz organic maple syrup 100g/3½oz white urid dal, rinsed125g/4½oz plain flour1/3 tsp baking powder2 pinches saffron 500g/1lb2oz caster sugarlarge pinch ground green cardamom oil, for deep-frying2 tbsp golden syrup, to serve (optional) 100g/3½oz white urid dal, rinsed 125g/4½oz plain flour 1/3 tsp baking powder 2 pinches saffron 500g/1lb2oz caster sugar large pinch ground green cardamom oil, for deep-frying 2 tbsp golden syrup, to serve (optional) Method For the pistachio milk, place the nuts in a large bowl and cover with 800ml/1½ pints of hot water. Leave overnight at room temperature. Drain the nuts, rinse and transfer to a blender or food processor. Cover with 800ml/1½ pints of hot water again and add the vanilla seeds, salt and cardamom. Blitz until a smooth paste is formed. Pour the paste into a muslin-lined sieve and squeeze through all the milk into a bowl below. Place the milk in the fridge to chill, you will use some for the ice cream below.For the pistachio ice cream, combine the milk, avocado, whole pistachios and maple syrup in a blender or food processor. Blend until smooth.Pour the mixture into a freezerproof plastic container or individual moulds and top with the chopped pistachios. Freeze overnight.When ready to serve, remove from the freezer and leave to thaw for 10–15 minutes, or until soft enough to scoop.For the jalebi, soak the urid dal in hot water for 2 hours, or until well softened. Drain and place in a food processor or blender and blitz to a smooth paste. Place the flour, baking powder and 1 pinch saffron in a mixing bowl. Add enough water to make a thick batter (about the same consistency of a drop scone batter). Add the blended dal to the mixture and adjust with flour or water to achieve the same consistency as before. Place the batter in a squeezy bottle. Place 250ml/9fl oz water and the sugar in a saucepan and bring to the boil. As soon as it boils, add the cardamom and remaining saffron and simmer for 3 minutes. Remove from the heat.Heat the oil to 165C in a large, deep saucepan or a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Squeeze coils of batter into the hot oil (CAUTION: the oil may spit so take care to protect yourself from splashes. Wear oven gloves.). When the batter turns crispy and golden brown, remove using a slotted spoon and drain on kitchen paper. Place the jalebi in serving bowls and spoon over the cardamom syrup. Serve immediately with scoops of the ice cream and a little golden syrup, if desired. For the pistachio milk, place the nuts in a large bowl and cover with 800ml/1½ pints of hot water. Leave overnight at room temperature. For the pistachio milk, place the nuts in a large bowl and cover with 800ml/1½ pints of hot water. Leave overnight at room temperature. Drain the nuts, rinse and transfer to a blender or food processor. Cover with 800ml/1½ pints of hot water again and add the vanilla seeds, salt and cardamom. Blitz until a smooth paste is formed. Drain the nuts, rinse and transfer to a blender or food processor. Cover with 800ml/1½ pints of hot water again and add the vanilla seeds, salt and cardamom. Blitz until a smooth paste is formed. Pour the paste into a muslin-lined sieve and squeeze through all the milk into a bowl below. Place the milk in the fridge to chill, you will use some for the ice cream below. Pour the paste into a muslin-lined sieve and squeeze through all the milk into a bowl below. Place the milk in the fridge to chill, you will use some for the ice cream below. For the pistachio ice cream, combine the milk, avocado, whole pistachios and maple syrup in a blender or food processor. Blend until smooth. For the pistachio ice cream, combine the milk, avocado, whole pistachios and maple syrup in a blender or food processor. Blend until smooth. Pour the mixture into a freezerproof plastic container or individual moulds and top with the chopped pistachios. Freeze overnight. Pour the mixture into a freezerproof plastic container or individual moulds and top with the chopped pistachios. Freeze overnight. When ready to serve, remove from the freezer and leave to thaw for 10–15 minutes, or until soft enough to scoop. When ready to serve, remove from the freezer and leave to thaw for 10–15 minutes, or until soft enough to scoop. For the jalebi, soak the urid dal in hot water for 2 hours, or until well softened. Drain and place in a food processor or blender and blitz to a smooth paste. For the jalebi, soak the urid dal in hot water for 2 hours, or until well softened. Drain and place in a food processor or blender and blitz to a smooth paste. Place the flour, baking powder and 1 pinch saffron in a mixing bowl. Add enough water to make a thick batter (about the same consistency of a drop scone batter). Add the blended dal to the mixture and adjust with flour or water to achieve the same consistency as before. Place the batter in a squeezy bottle. Place the flour, baking powder and 1 pinch saffron in a mixing bowl. Add enough water to make a thick batter (about the same consistency of a drop scone batter). Add the blended dal to the mixture and adjust with flour or water to achieve the same consistency as before. Place the batter in a squeezy bottle. Place 250ml/9fl oz water and the sugar in a saucepan and bring to the boil. As soon as it boils, add the cardamom and remaining saffron and simmer for 3 minutes. Remove from the heat. Place 250ml/9fl oz water and the sugar in a saucepan and bring to the boil. As soon as it boils, add the cardamom and remaining saffron and simmer for 3 minutes. Remove from the heat. Heat the oil to 165C in a large, deep saucepan or a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Squeeze coils of batter into the hot oil (CAUTION: the oil may spit so take care to protect yourself from splashes. Wear oven gloves.). When the batter turns crispy and golden brown, remove using a slotted spoon and drain on kitchen paper. Heat the oil to 165C in a large, deep saucepan or a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Squeeze coils of batter into the hot oil (CAUTION: the oil may spit so take care to protect yourself from splashes. Wear oven gloves.). When the batter turns crispy and golden brown, remove using a slotted spoon and drain on kitchen paper. Place the jalebi in serving bowls and spoon over the cardamom syrup. Serve immediately with scoops of the ice cream and a little golden syrup, if desired. Place the jalebi in serving bowls and spoon over the cardamom syrup. Serve immediately with scoops of the ice cream and a little golden syrup, if desired. Recipe tips Iranian green pistachios are bright green and used to give an attractive colour to the dish. You can use regular pistachios, but the colour will be softer. | {
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"title": "Jalebi with pistachio ice cream recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Jalebi is a popular Indian dessert that is fried and served in a sweet syrup. You will need a squeezy bottle for the frying. 200g/7oz raw shelled pistachios150g/5½oz raw shelled green Iranian pistachio nuts (see tip)½ vanilla pod, halved and seeds scraped¼ tsp sea salt ¼ tsp ground cardamom 200g/7oz raw shelled pistachios 150g/5½oz raw shelled green Iranian pistachio nuts (see tip) ½ vanilla pod, halved and seeds scraped ¼ tsp sea salt ¼ tsp ground cardamom 600ml/20fl oz pistachio milk (as above)1 large avocado, stoned and chopped 200g/7oz raw shelled green Iranian pistachio nuts (see tip), half chopped100ml/3½fl oz organic maple syrup 600ml/20fl oz pistachio milk (as above) 1 large avocado, stoned and chopped 200g/7oz raw shelled green Iranian pistachio nuts (see tip), half chopped 100ml/3½fl oz organic maple syrup 100g/3½oz white urid dal, rinsed125g/4½oz plain flour1/3 tsp baking powder2 pinches saffron 500g/1lb2oz caster sugarlarge pinch ground green cardamom oil, for deep-frying2 tbsp golden syrup, to serve (optional) 100g/3½oz white urid dal, rinsed 125g/4½oz plain flour 1/3 tsp baking powder 2 pinches saffron 500g/1lb2oz caster sugar large pinch ground green cardamom oil, for deep-frying 2 tbsp golden syrup, to serve (optional) Method For the pistachio milk, place the nuts in a large bowl and cover with 800ml/1½ pints of hot water. Leave overnight at room temperature. Drain the nuts, rinse and transfer to a blender or food processor. Cover with 800ml/1½ pints of hot water again and add the vanilla seeds, salt and cardamom. Blitz until a smooth paste is formed. Pour the paste into a muslin-lined sieve and squeeze through all the milk into a bowl below. Place the milk in the fridge to chill, you will use some for the ice cream below.For the pistachio ice cream, combine the milk, avocado, whole pistachios and maple syrup in a blender or food processor. Blend until smooth.Pour the mixture into a freezerproof plastic container or individual moulds and top with the chopped pistachios. Freeze overnight.When ready to serve, remove from the freezer and leave to thaw for 10–15 minutes, or until soft enough to scoop.For the jalebi, soak the urid dal in hot water for 2 hours, or until well softened. Drain and place in a food processor or blender and blitz to a smooth paste. Place the flour, baking powder and 1 pinch saffron in a mixing bowl. Add enough water to make a thick batter (about the same consistency of a drop scone batter). Add the blended dal to the mixture and adjust with flour or water to achieve the same consistency as before. Place the batter in a squeezy bottle. Place 250ml/9fl oz water and the sugar in a saucepan and bring to the boil. As soon as it boils, add the cardamom and remaining saffron and simmer for 3 minutes. Remove from the heat.Heat the oil to 165C in a large, deep saucepan or a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Squeeze coils of batter into the hot oil (CAUTION: the oil may spit so take care to protect yourself from splashes. Wear oven gloves.). When the batter turns crispy and golden brown, remove using a slotted spoon and drain on kitchen paper. Place the jalebi in serving bowls and spoon over the cardamom syrup. Serve immediately with scoops of the ice cream and a little golden syrup, if desired. For the pistachio milk, place the nuts in a large bowl and cover with 800ml/1½ pints of hot water. Leave overnight at room temperature. For the pistachio milk, place the nuts in a large bowl and cover with 800ml/1½ pints of hot water. Leave overnight at room temperature. Drain the nuts, rinse and transfer to a blender or food processor. Cover with 800ml/1½ pints of hot water again and add the vanilla seeds, salt and cardamom. Blitz until a smooth paste is formed. Drain the nuts, rinse and transfer to a blender or food processor. Cover with 800ml/1½ pints of hot water again and add the vanilla seeds, salt and cardamom. Blitz until a smooth paste is formed. Pour the paste into a muslin-lined sieve and squeeze through all the milk into a bowl below. Place the milk in the fridge to chill, you will use some for the ice cream below. Pour the paste into a muslin-lined sieve and squeeze through all the milk into a bowl below. Place the milk in the fridge to chill, you will use some for the ice cream below. For the pistachio ice cream, combine the milk, avocado, whole pistachios and maple syrup in a blender or food processor. Blend until smooth. For the pistachio ice cream, combine the milk, avocado, whole pistachios and maple syrup in a blender or food processor. Blend until smooth. Pour the mixture into a freezerproof plastic container or individual moulds and top with the chopped pistachios. Freeze overnight. Pour the mixture into a freezerproof plastic container or individual moulds and top with the chopped pistachios. Freeze overnight. When ready to serve, remove from the freezer and leave to thaw for 10–15 minutes, or until soft enough to scoop. When ready to serve, remove from the freezer and leave to thaw for 10–15 minutes, or until soft enough to scoop. For the jalebi, soak the urid dal in hot water for 2 hours, or until well softened. Drain and place in a food processor or blender and blitz to a smooth paste. For the jalebi, soak the urid dal in hot water for 2 hours, or until well softened. Drain and place in a food processor or blender and blitz to a smooth paste. Place the flour, baking powder and 1 pinch saffron in a mixing bowl. Add enough water to make a thick batter (about the same consistency of a drop scone batter). Add the blended dal to the mixture and adjust with flour or water to achieve the same consistency as before. Place the batter in a squeezy bottle. Place the flour, baking powder and 1 pinch saffron in a mixing bowl. Add enough water to make a thick batter (about the same consistency of a drop scone batter). Add the blended dal to the mixture and adjust with flour or water to achieve the same consistency as before. Place the batter in a squeezy bottle. Place 250ml/9fl oz water and the sugar in a saucepan and bring to the boil. As soon as it boils, add the cardamom and remaining saffron and simmer for 3 minutes. Remove from the heat. Place 250ml/9fl oz water and the sugar in a saucepan and bring to the boil. As soon as it boils, add the cardamom and remaining saffron and simmer for 3 minutes. Remove from the heat. Heat the oil to 165C in a large, deep saucepan or a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Squeeze coils of batter into the hot oil (CAUTION: the oil may spit so take care to protect yourself from splashes. Wear oven gloves.). When the batter turns crispy and golden brown, remove using a slotted spoon and drain on kitchen paper. Heat the oil to 165C in a large, deep saucepan or a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Squeeze coils of batter into the hot oil (CAUTION: the oil may spit so take care to protect yourself from splashes. Wear oven gloves.). When the batter turns crispy and golden brown, remove using a slotted spoon and drain on kitchen paper. Place the jalebi in serving bowls and spoon over the cardamom syrup. Serve immediately with scoops of the ice cream and a little golden syrup, if desired. Place the jalebi in serving bowls and spoon over the cardamom syrup. Serve immediately with scoops of the ice cream and a little golden syrup, if desired. Recipe tips Iranian green pistachios are bright green and used to give an attractive colour to the dish. You can use regular pistachios, but the colour will be softer."
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} | 9def3eef431f442686403a98581f52905de4d69264a6784e6cb777d9694c8f2f | Jam roly-poly recipe
An average of 4.0 out of 5 stars from 4 ratings This classic retro dessert is a sweet favourite that is still popular with children (and adults) today. softened butter, for greasing½ lemon, juice only6 tbsp raspberry jam225g/8oz self-raising flour, plus extra for dusting115g/4oz shredded suet 1 tsp salt 120ml/4fl oz milk1 free-range egg, beaten, to glaze 50g/1¾oz caster sugar, for sprinkling softened butter, for greasing ½ lemon, juice only 6 tbsp raspberry jam 225g/8oz self-raising flour, plus extra for dusting 115g/4oz shredded suet 1 tsp salt 120ml/4fl oz milk 1 free-range egg, beaten, to glaze 50g/1¾oz caster sugar, for sprinkling 600ml/20fl oz milk 1 vanilla pod 5 free-range egg yolks 20g/¾oz cornflour 70g/2½oz light brown sugar 600ml/20fl oz milk 1 vanilla pod 5 free-range egg yolks 20g/¾oz cornflour 70g/2½oz light brown sugar fresh raspberries and mint leaves, to garnish fresh raspberries and mint leaves, to garnish Method To make the jam roly-poly, start by greasing and lining a large roasting tin. Combine the lemon juice and jam in a small saucepan and warm gently. Mix the flour, suet and salt in a large bowl to combine. Add just enough of the milk to bind the mixture. Dust a work surface with flour and roll out the dough into a rectangular shape about 1cm/½in thick. Brush the dough evenly all over with the warmed jam. Roll the dough up from one of the short ends and wrap in greaseproof paper, then in kitchen foil, making sure it is well sealed. Place in the roasting tin, seam-side down and chill overnight. Preheat the oven to 220C/200C Fan/Gas 7. Place the wrapped roly-poly in the oven for 20 minutes, then remove the foil, brush with beaten egg, sprinkle with caster sugar and place back in the oven to bake for another 10 minutes. To make the custard, bring the milk and vanilla to scalding point in a saucepan over a low heat. Mix the yolks, cornflour and sugar in a large bowl, then pour the hot milk into the egg mixture, stirring constantly. Remove the vanilla pod and pour the custard back into the pan. Stir continuously over a low heat until thickened and there are no lumps. To serve, cut the roly-poly into slices and place in serving bowls. Pour over the custard and garnish with the raspberries and mint. To make the jam roly-poly, start by greasing and lining a large roasting tin. Combine the lemon juice and jam in a small saucepan and warm gently. To make the jam roly-poly, start by greasing and lining a large roasting tin. Combine the lemon juice and jam in a small saucepan and warm gently. Mix the flour, suet and salt in a large bowl to combine. Add just enough of the milk to bind the mixture. Dust a work surface with flour and roll out the dough into a rectangular shape about 1cm/½in thick. Brush the dough evenly all over with the warmed jam. Roll the dough up from one of the short ends and wrap in greaseproof paper, then in kitchen foil, making sure it is well sealed. Place in the roasting tin, seam-side down and chill overnight. Mix the flour, suet and salt in a large bowl to combine. Add just enough of the milk to bind the mixture. Dust a work surface with flour and roll out the dough into a rectangular shape about 1cm/½in thick. Brush the dough evenly all over with the warmed jam. Roll the dough up from one of the short ends and wrap in greaseproof paper, then in kitchen foil, making sure it is well sealed. Place in the roasting tin, seam-side down and chill overnight. Preheat the oven to 220C/200C Fan/Gas 7. Place the wrapped roly-poly in the oven for 20 minutes, then remove the foil, brush with beaten egg, sprinkle with caster sugar and place back in the oven to bake for another 10 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Place the wrapped roly-poly in the oven for 20 minutes, then remove the foil, brush with beaten egg, sprinkle with caster sugar and place back in the oven to bake for another 10 minutes. To make the custard, bring the milk and vanilla to scalding point in a saucepan over a low heat. Mix the yolks, cornflour and sugar in a large bowl, then pour the hot milk into the egg mixture, stirring constantly. Remove the vanilla pod and pour the custard back into the pan. Stir continuously over a low heat until thickened and there are no lumps. To make the custard, bring the milk and vanilla to scalding point in a saucepan over a low heat. Mix the yolks, cornflour and sugar in a large bowl, then pour the hot milk into the egg mixture, stirring constantly. Remove the vanilla pod and pour the custard back into the pan. Stir continuously over a low heat until thickened and there are no lumps. To serve, cut the roly-poly into slices and place in serving bowls. Pour over the custard and garnish with the raspberries and mint. To serve, cut the roly-poly into slices and place in serving bowls. Pour over the custard and garnish with the raspberries and mint. | {
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"title": "Jam roly-poly recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings This classic retro dessert is a sweet favourite that is still popular with children (and adults) today. softened butter, for greasing½ lemon, juice only6 tbsp raspberry jam225g/8oz self-raising flour, plus extra for dusting115g/4oz shredded suet 1 tsp salt 120ml/4fl oz milk1 free-range egg, beaten, to glaze 50g/1¾oz caster sugar, for sprinkling softened butter, for greasing ½ lemon, juice only 6 tbsp raspberry jam 225g/8oz self-raising flour, plus extra for dusting 115g/4oz shredded suet 1 tsp salt 120ml/4fl oz milk 1 free-range egg, beaten, to glaze 50g/1¾oz caster sugar, for sprinkling 600ml/20fl oz milk 1 vanilla pod 5 free-range egg yolks 20g/¾oz cornflour 70g/2½oz light brown sugar 600ml/20fl oz milk 1 vanilla pod 5 free-range egg yolks 20g/¾oz cornflour 70g/2½oz light brown sugar fresh raspberries and mint leaves, to garnish fresh raspberries and mint leaves, to garnish Method To make the jam roly-poly, start by greasing and lining a large roasting tin. Combine the lemon juice and jam in a small saucepan and warm gently. Mix the flour, suet and salt in a large bowl to combine. Add just enough of the milk to bind the mixture. Dust a work surface with flour and roll out the dough into a rectangular shape about 1cm/½in thick. Brush the dough evenly all over with the warmed jam. Roll the dough up from one of the short ends and wrap in greaseproof paper, then in kitchen foil, making sure it is well sealed. Place in the roasting tin, seam-side down and chill overnight. Preheat the oven to 220C/200C Fan/Gas 7. Place the wrapped roly-poly in the oven for 20 minutes, then remove the foil, brush with beaten egg, sprinkle with caster sugar and place back in the oven to bake for another 10 minutes. To make the custard, bring the milk and vanilla to scalding point in a saucepan over a low heat. Mix the yolks, cornflour and sugar in a large bowl, then pour the hot milk into the egg mixture, stirring constantly. Remove the vanilla pod and pour the custard back into the pan. Stir continuously over a low heat until thickened and there are no lumps. To serve, cut the roly-poly into slices and place in serving bowls. Pour over the custard and garnish with the raspberries and mint. To make the jam roly-poly, start by greasing and lining a large roasting tin. Combine the lemon juice and jam in a small saucepan and warm gently. To make the jam roly-poly, start by greasing and lining a large roasting tin. Combine the lemon juice and jam in a small saucepan and warm gently. Mix the flour, suet and salt in a large bowl to combine. Add just enough of the milk to bind the mixture. Dust a work surface with flour and roll out the dough into a rectangular shape about 1cm/½in thick. Brush the dough evenly all over with the warmed jam. Roll the dough up from one of the short ends and wrap in greaseproof paper, then in kitchen foil, making sure it is well sealed. Place in the roasting tin, seam-side down and chill overnight. Mix the flour, suet and salt in a large bowl to combine. Add just enough of the milk to bind the mixture. Dust a work surface with flour and roll out the dough into a rectangular shape about 1cm/½in thick. Brush the dough evenly all over with the warmed jam. Roll the dough up from one of the short ends and wrap in greaseproof paper, then in kitchen foil, making sure it is well sealed. Place in the roasting tin, seam-side down and chill overnight. Preheat the oven to 220C/200C Fan/Gas 7. Place the wrapped roly-poly in the oven for 20 minutes, then remove the foil, brush with beaten egg, sprinkle with caster sugar and place back in the oven to bake for another 10 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Place the wrapped roly-poly in the oven for 20 minutes, then remove the foil, brush with beaten egg, sprinkle with caster sugar and place back in the oven to bake for another 10 minutes. To make the custard, bring the milk and vanilla to scalding point in a saucepan over a low heat. Mix the yolks, cornflour and sugar in a large bowl, then pour the hot milk into the egg mixture, stirring constantly. Remove the vanilla pod and pour the custard back into the pan. Stir continuously over a low heat until thickened and there are no lumps. To make the custard, bring the milk and vanilla to scalding point in a saucepan over a low heat. Mix the yolks, cornflour and sugar in a large bowl, then pour the hot milk into the egg mixture, stirring constantly. Remove the vanilla pod and pour the custard back into the pan. Stir continuously over a low heat until thickened and there are no lumps. To serve, cut the roly-poly into slices and place in serving bowls. Pour over the custard and garnish with the raspberries and mint. To serve, cut the roly-poly into slices and place in serving bowls. Pour over the custard and garnish with the raspberries and mint."
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} | 251675538a6be4961f3cc98372c08769dc0e3563b60f9f489431a34bbc974501 | Jam roly-poly recipe
An average of 3.4 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jam_roly_poly_36901_16x9.jpg Try the Hairy Bikers’ recipe for jam roly-poly. It's an easy homemade version of a childhood classic. Serve with plenty of custard. softened butter, for greasing200g/7oz self-raising flour, plus extra for dusting100g/3½oz shredded suet1 tbsp caster sugargood pinch salt150ml/5fl oz semi-skimmed milk or water6–7 tbsp raspberry or strawberry jam softened butter, for greasing 200g/7oz self-raising flour, plus extra for dusting 100g/3½oz shredded suet 1 tbsp caster sugar good pinch salt 150ml/5fl oz semi-skimmed milk or water 6–7 tbsp raspberry or strawberry jam Method Preheat the oven to 200C/180C Fan/Gas 6. Butter a large sheet of baking paper and set aside. Stir the flour, suet, sugar and salt in a large bowl until fully combined. Slowly stir in the milk to form a soft, spongy dough.Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle. Spread the jam onto the dough, leaving a 1.5cm/½in border. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the roly poly in the baking paper, making a long pleat in the paper to allow the pudding to expand as it cooks. Twist the ends of the paper like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside. Repeat the process with a large piece of kitchen foil. Place the pudding onto a roasting rack set on a deep-sided roasting tin. Pour boiling water halfway up the roasting tin and cook in the oven for 30–35 minutes.Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the paper.The pudding should be well risen and lightly browned in places. Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious. Put on a board or serving plate and cut into thick slices. Serve with lots of hot custard or cream. Preheat the oven to 200C/180C Fan/Gas 6. Butter a large sheet of baking paper and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Butter a large sheet of baking paper and set aside. Stir the flour, suet, sugar and salt in a large bowl until fully combined. Slowly stir in the milk to form a soft, spongy dough. Stir the flour, suet, sugar and salt in a large bowl until fully combined. Slowly stir in the milk to form a soft, spongy dough. Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle. Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle. Spread the jam onto the dough, leaving a 1.5cm/½in border. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the roly poly in the baking paper, making a long pleat in the paper to allow the pudding to expand as it cooks. Twist the ends of the paper like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside. Repeat the process with a large piece of kitchen foil. Spread the jam onto the dough, leaving a 1.5cm/½in border. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the roly poly in the baking paper, making a long pleat in the paper to allow the pudding to expand as it cooks. Twist the ends of the paper like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside. Repeat the process with a large piece of kitchen foil. Place the pudding onto a roasting rack set on a deep-sided roasting tin. Pour boiling water halfway up the roasting tin and cook in the oven for 30–35 minutes. Place the pudding onto a roasting rack set on a deep-sided roasting tin. Pour boiling water halfway up the roasting tin and cook in the oven for 30–35 minutes. Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the paper. Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the paper. The pudding should be well risen and lightly browned in places. Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious. The pudding should be well risen and lightly browned in places. Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious. Put on a board or serving plate and cut into thick slices. Serve with lots of hot custard or cream. Put on a board or serving plate and cut into thick slices. Serve with lots of hot custard or cream. | {
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"title": "Jam roly-poly recipe",
"content": "An average of 3.4 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jam_roly_poly_36901_16x9.jpg Try the Hairy Bikers’ recipe for jam roly-poly. It's an easy homemade version of a childhood classic. Serve with plenty of custard. softened butter, for greasing200g/7oz self-raising flour, plus extra for dusting100g/3½oz shredded suet1 tbsp caster sugargood pinch salt150ml/5fl oz semi-skimmed milk or water6–7 tbsp raspberry or strawberry jam softened butter, for greasing 200g/7oz self-raising flour, plus extra for dusting 100g/3½oz shredded suet 1 tbsp caster sugar good pinch salt 150ml/5fl oz semi-skimmed milk or water 6–7 tbsp raspberry or strawberry jam Method Preheat the oven to 200C/180C Fan/Gas 6. Butter a large sheet of baking paper and set aside. Stir the flour, suet, sugar and salt in a large bowl until fully combined. Slowly stir in the milk to form a soft, spongy dough.Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle. Spread the jam onto the dough, leaving a 1.5cm/½in border. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the roly poly in the baking paper, making a long pleat in the paper to allow the pudding to expand as it cooks. Twist the ends of the paper like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside. Repeat the process with a large piece of kitchen foil. Place the pudding onto a roasting rack set on a deep-sided roasting tin. Pour boiling water halfway up the roasting tin and cook in the oven for 30–35 minutes.Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the paper.The pudding should be well risen and lightly browned in places. Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious. Put on a board or serving plate and cut into thick slices. Serve with lots of hot custard or cream. Preheat the oven to 200C/180C Fan/Gas 6. Butter a large sheet of baking paper and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Butter a large sheet of baking paper and set aside. Stir the flour, suet, sugar and salt in a large bowl until fully combined. Slowly stir in the milk to form a soft, spongy dough. Stir the flour, suet, sugar and salt in a large bowl until fully combined. Slowly stir in the milk to form a soft, spongy dough. Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle. Tip the dough out onto a floured surface and knead for a few minutes. Roll the dough out to a 22cm x 32cm/8½in x 13in rectangle. Spread the jam onto the dough, leaving a 1.5cm/½in border. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the roly poly in the baking paper, making a long pleat in the paper to allow the pudding to expand as it cooks. Twist the ends of the paper like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside. Repeat the process with a large piece of kitchen foil. Spread the jam onto the dough, leaving a 1.5cm/½in border. Gently roll the dough up from the short end and transfer to the greaseproof paper, seam-side down. Wrap the roly poly in the baking paper, making a long pleat in the paper to allow the pudding to expand as it cooks. Twist the ends of the paper like a Christmas cracker and tie tightly with kitchen string, to seal the pudding inside. Repeat the process with a large piece of kitchen foil. Place the pudding onto a roasting rack set on a deep-sided roasting tin. Pour boiling water halfway up the roasting tin and cook in the oven for 30–35 minutes. Place the pudding onto a roasting rack set on a deep-sided roasting tin. Pour boiling water halfway up the roasting tin and cook in the oven for 30–35 minutes. Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the paper. Remove the pudding from the oven, unwrap the kitchen foil, then snip the string and unwrap the paper. The pudding should be well risen and lightly browned in places. Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious. The pudding should be well risen and lightly browned in places. Don’t worry if the jam has made its way through to the outside of the pudding a little – it will taste all the more delicious. Put on a board or serving plate and cut into thick slices. Serve with lots of hot custard or cream. Put on a board or serving plate and cut into thick slices. Serve with lots of hot custard or cream."
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} | d6652278ba0c88ec57d0180413211c20f1c2b6e902443393b6d6834eef3b240a | Jamaican chicken curry recipe
An average of 4.3 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curry_chicken_and_76534_16x9.jpg This is an easy version of the traditional Jamaican chicken curry, using boneless chicken thighs. The perfect recipe to freshen up your midweek dinners. The spices in the curry mixed with the fragrant coconut rice are a match made in Caribbean heaven! Each serving provides 634 kcal, 23g protein, 64g carbohydrates (of which 4g sugars), 30.5g fat (of which 10.5g saturates), 6.5g fibre and 1.8g salt. 300g/10½oz chicken thighs, boneless1 tsp sea salt flakes 1 tsp freshly ground black pepper3 tbsp curry powder 4 tbsp vegetable oil1 brown onion, chopped4 garlic cloves, finely chopped2 spring onions, chopped 1 Scotch bonnet or other chilli, split in half1 large Maris Piper or other floury potato, peeled and chopped1 carrot, sliced 300g/10½oz chicken thighs, boneless 1 tsp sea salt flakes 1 tsp freshly ground black pepper 3 tbsp curry powder 4 tbsp vegetable oil 1 brown onion, chopped 4 garlic cloves, finely chopped 2 spring onions, chopped 1 Scotch bonnet or other chilli, split in half 1 large Maris Piper or other floury potato, peeled and chopped 1 carrot, sliced 225g/8oz long-grain rice, rinsed200ml/7fl oz coconut milk ¼ tsp sea salt flakes½ tsp coconut oil ½ tsp butter 225g/8oz long-grain rice, rinsed 200ml/7fl oz coconut milk ¼ tsp sea salt flakes ½ tsp coconut oil ½ tsp butter Method To make the curry chicken, season the chicken with the salt, pepper and a tablespoon of curry powder in a large bowl, rubbing to cover the meat completely. Cover and marinate in the fridge for a few hours.Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned. Add the marinated chicken and brown for a few minutes, then add 500ml/18fl oz water and cook for a few more minutes. Add the spring onions, chilli, potato and carrot and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. Take out the chilli before serving. To make the coconut rice, place the rice in a small saucepan, add 250ml/9fl oz water and the coconut milk and place over a medium heat. Add the salt, coconut oil and butter. Reduce the heat to medium–low and cook for 20 minutes, or until the rice is tender. Drain if needed. Serve the chicken curry with the coconut rice. To make the curry chicken, season the chicken with the salt, pepper and a tablespoon of curry powder in a large bowl, rubbing to cover the meat completely. Cover and marinate in the fridge for a few hours. To make the curry chicken, season the chicken with the salt, pepper and a tablespoon of curry powder in a large bowl, rubbing to cover the meat completely. Cover and marinate in the fridge for a few hours. Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned. Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned. Add the marinated chicken and brown for a few minutes, then add 500ml/18fl oz water and cook for a few more minutes. Add the spring onions, chilli, potato and carrot and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. Take out the chilli before serving. Add the marinated chicken and brown for a few minutes, then add 500ml/18fl oz water and cook for a few more minutes. Add the spring onions, chilli, potato and carrot and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. Take out the chilli before serving. To make the coconut rice, place the rice in a small saucepan, add 250ml/9fl oz water and the coconut milk and place over a medium heat. Add the salt, coconut oil and butter. Reduce the heat to medium–low and cook for 20 minutes, or until the rice is tender. Drain if needed. To make the coconut rice, place the rice in a small saucepan, add 250ml/9fl oz water and the coconut milk and place over a medium heat. Add the salt, coconut oil and butter. Reduce the heat to medium–low and cook for 20 minutes, or until the rice is tender. Drain if needed. Serve the chicken curry with the coconut rice. Serve the chicken curry with the coconut rice. | {
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"title": "Jamaican chicken curry recipe",
"content": "An average of 4.3 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curry_chicken_and_76534_16x9.jpg This is an easy version of the traditional Jamaican chicken curry, using boneless chicken thighs. The perfect recipe to freshen up your midweek dinners. The spices in the curry mixed with the fragrant coconut rice are a match made in Caribbean heaven! Each serving provides 634 kcal, 23g protein, 64g carbohydrates (of which 4g sugars), 30.5g fat (of which 10.5g saturates), 6.5g fibre and 1.8g salt. 300g/10½oz chicken thighs, boneless1 tsp sea salt flakes 1 tsp freshly ground black pepper3 tbsp curry powder 4 tbsp vegetable oil1 brown onion, chopped4 garlic cloves, finely chopped2 spring onions, chopped 1 Scotch bonnet or other chilli, split in half1 large Maris Piper or other floury potato, peeled and chopped1 carrot, sliced 300g/10½oz chicken thighs, boneless 1 tsp sea salt flakes 1 tsp freshly ground black pepper 3 tbsp curry powder 4 tbsp vegetable oil 1 brown onion, chopped 4 garlic cloves, finely chopped 2 spring onions, chopped 1 Scotch bonnet or other chilli, split in half 1 large Maris Piper or other floury potato, peeled and chopped 1 carrot, sliced 225g/8oz long-grain rice, rinsed200ml/7fl oz coconut milk ¼ tsp sea salt flakes½ tsp coconut oil ½ tsp butter 225g/8oz long-grain rice, rinsed 200ml/7fl oz coconut milk ¼ tsp sea salt flakes ½ tsp coconut oil ½ tsp butter Method To make the curry chicken, season the chicken with the salt, pepper and a tablespoon of curry powder in a large bowl, rubbing to cover the meat completely. Cover and marinate in the fridge for a few hours.Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned. Add the marinated chicken and brown for a few minutes, then add 500ml/18fl oz water and cook for a few more minutes. Add the spring onions, chilli, potato and carrot and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. Take out the chilli before serving. To make the coconut rice, place the rice in a small saucepan, add 250ml/9fl oz water and the coconut milk and place over a medium heat. Add the salt, coconut oil and butter. Reduce the heat to medium–low and cook for 20 minutes, or until the rice is tender. Drain if needed. Serve the chicken curry with the coconut rice. To make the curry chicken, season the chicken with the salt, pepper and a tablespoon of curry powder in a large bowl, rubbing to cover the meat completely. Cover and marinate in the fridge for a few hours. To make the curry chicken, season the chicken with the salt, pepper and a tablespoon of curry powder in a large bowl, rubbing to cover the meat completely. Cover and marinate in the fridge for a few hours. Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned. Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned. Add the marinated chicken and brown for a few minutes, then add 500ml/18fl oz water and cook for a few more minutes. Add the spring onions, chilli, potato and carrot and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. Take out the chilli before serving. Add the marinated chicken and brown for a few minutes, then add 500ml/18fl oz water and cook for a few more minutes. Add the spring onions, chilli, potato and carrot and cook for 20 minutes, or until the chicken is cooked through and the vegetables are tender. Take out the chilli before serving. To make the coconut rice, place the rice in a small saucepan, add 250ml/9fl oz water and the coconut milk and place over a medium heat. Add the salt, coconut oil and butter. Reduce the heat to medium–low and cook for 20 minutes, or until the rice is tender. Drain if needed. To make the coconut rice, place the rice in a small saucepan, add 250ml/9fl oz water and the coconut milk and place over a medium heat. Add the salt, coconut oil and butter. Reduce the heat to medium–low and cook for 20 minutes, or until the rice is tender. Drain if needed. Serve the chicken curry with the coconut rice. Serve the chicken curry with the coconut rice."
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} | 015a93b62e4d6900a59a7f9cbb0c558202e64785b5e7e8ab94186e555891fe87 | Jamaican curried prawns recipe
An average of 5.0 out of 5 stars from 1 rating Fresh and tasty and with a lovely hot kick from the habañero and Scotch Bonnet chillies. Serve these Jamaican curried prawns with fried plantain. 2 celery sticks, roughly chopped1 habañero chilli, chopped6 garlic cloves, sliced1 handful fresh coriander 1 handful fresh basil ½ handful fresh parsley 6 spring onions, chopped 2 celery sticks, roughly chopped 1 habañero chilli, chopped 6 garlic cloves, sliced 1 handful fresh coriander 1 handful fresh basil ½ handful fresh parsley 6 spring onions, chopped 8 raw king prawns, peeled and butterflied2 tbsp vegetable oil1 onion, sliced 3 garlic cloves, sliced ½ green pepper, sliced and seeds removed ½ red pepper, sliced and seeds removed ½ yellow pepper, sliced and seeds removed 1 Scotch bonnet chilli 2 tbsp Jamaican curry powder 1 tsp fresh thyme leaves 400ml/14fl oz coconut milk 8 raw king prawns, peeled and butterflied 2 tbsp vegetable oil 1 onion, sliced 3 garlic cloves, sliced ½ green pepper, sliced and seeds removed ½ red pepper, sliced and seeds removed ½ yellow pepper, sliced and seeds removed 1 Scotch bonnet chilli 2 tbsp Jamaican curry powder 1 tsp fresh thyme leaves 400ml/14fl oz coconut milk fried plantaincooked basmati rice fried plantain cooked basmati rice Method To make the green seasoning, put all the ingredients into a food processor and blend to a paste.To make the Jamaican curried prawns, toss the prawns in the green seasoning in a bowl, cover and set aside to marinate in a cool place for an hour or so. Heat the oil in a frying pan on medium heat, add the onion, garlic and peppers and cook until softened. Add the Scotch bonnet chilli, curry powder, thyme and coconut milk and stir to combine. Bring to a simmer and cook for 10 minutes before adding the marinated prawns. Cook gently for a few minutes, until cooked through.Serve the Jamaican curried prawns with fried plantain and rice. To make the green seasoning, put all the ingredients into a food processor and blend to a paste. To make the green seasoning, put all the ingredients into a food processor and blend to a paste. To make the Jamaican curried prawns, toss the prawns in the green seasoning in a bowl, cover and set aside to marinate in a cool place for an hour or so. To make the Jamaican curried prawns, toss the prawns in the green seasoning in a bowl, cover and set aside to marinate in a cool place for an hour or so. Heat the oil in a frying pan on medium heat, add the onion, garlic and peppers and cook until softened. Add the Scotch bonnet chilli, curry powder, thyme and coconut milk and stir to combine. Heat the oil in a frying pan on medium heat, add the onion, garlic and peppers and cook until softened. Add the Scotch bonnet chilli, curry powder, thyme and coconut milk and stir to combine. Bring to a simmer and cook for 10 minutes before adding the marinated prawns. Cook gently for a few minutes, until cooked through. Bring to a simmer and cook for 10 minutes before adding the marinated prawns. Cook gently for a few minutes, until cooked through. Serve the Jamaican curried prawns with fried plantain and rice. Serve the Jamaican curried prawns with fried plantain and rice. Recipe tips You can buy prawns already butterflied or else do it yourself: use a serrated knife to slice through the back of the prawns from the head to tail. Remove the black vein and open the prawns to lay flat. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Fresh and tasty and with a lovely hot kick from the habañero and Scotch Bonnet chillies. Serve these Jamaican curried prawns with fried plantain. 2 celery sticks, roughly chopped1 habañero chilli, chopped6 garlic cloves, sliced1 handful fresh coriander 1 handful fresh basil ½ handful fresh parsley 6 spring onions, chopped 2 celery sticks, roughly chopped 1 habañero chilli, chopped 6 garlic cloves, sliced 1 handful fresh coriander 1 handful fresh basil ½ handful fresh parsley 6 spring onions, chopped 8 raw king prawns, peeled and butterflied2 tbsp vegetable oil1 onion, sliced 3 garlic cloves, sliced ½ green pepper, sliced and seeds removed ½ red pepper, sliced and seeds removed ½ yellow pepper, sliced and seeds removed 1 Scotch bonnet chilli 2 tbsp Jamaican curry powder 1 tsp fresh thyme leaves 400ml/14fl oz coconut milk 8 raw king prawns, peeled and butterflied 2 tbsp vegetable oil 1 onion, sliced 3 garlic cloves, sliced ½ green pepper, sliced and seeds removed ½ red pepper, sliced and seeds removed ½ yellow pepper, sliced and seeds removed 1 Scotch bonnet chilli 2 tbsp Jamaican curry powder 1 tsp fresh thyme leaves 400ml/14fl oz coconut milk fried plantaincooked basmati rice fried plantain cooked basmati rice Method To make the green seasoning, put all the ingredients into a food processor and blend to a paste.To make the Jamaican curried prawns, toss the prawns in the green seasoning in a bowl, cover and set aside to marinate in a cool place for an hour or so. Heat the oil in a frying pan on medium heat, add the onion, garlic and peppers and cook until softened. Add the Scotch bonnet chilli, curry powder, thyme and coconut milk and stir to combine. Bring to a simmer and cook for 10 minutes before adding the marinated prawns. Cook gently for a few minutes, until cooked through.Serve the Jamaican curried prawns with fried plantain and rice. To make the green seasoning, put all the ingredients into a food processor and blend to a paste. To make the green seasoning, put all the ingredients into a food processor and blend to a paste. To make the Jamaican curried prawns, toss the prawns in the green seasoning in a bowl, cover and set aside to marinate in a cool place for an hour or so. To make the Jamaican curried prawns, toss the prawns in the green seasoning in a bowl, cover and set aside to marinate in a cool place for an hour or so. Heat the oil in a frying pan on medium heat, add the onion, garlic and peppers and cook until softened. Add the Scotch bonnet chilli, curry powder, thyme and coconut milk and stir to combine. Heat the oil in a frying pan on medium heat, add the onion, garlic and peppers and cook until softened. Add the Scotch bonnet chilli, curry powder, thyme and coconut milk and stir to combine. Bring to a simmer and cook for 10 minutes before adding the marinated prawns. Cook gently for a few minutes, until cooked through. Bring to a simmer and cook for 10 minutes before adding the marinated prawns. Cook gently for a few minutes, until cooked through. Serve the Jamaican curried prawns with fried plantain and rice. Serve the Jamaican curried prawns with fried plantain and rice. Recipe tips You can buy prawns already butterflied or else do it yourself: use a serrated knife to slice through the back of the prawns from the head to tail. Remove the black vein and open the prawns to lay flat."
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} | 1a19f563a86b3e74bc0fd5d92dbf63278289e629bb815c0a06953a873c5145fd | Jamaican fruit salad (Matrimony de luxe) recipe
An average of 5.0 out of 5 stars from 2 ratings Bring a little heat to a tropical fruit salad with a drizzle of ginger syrup, then cool it down with rich double cream. 1 ripe mango, peeled, stone removed, flesh chopped2 kiwi fruit, peeled, cut into quarters, cores removed, flesh finely sliced2 ripe passionfruit, pulp and seeds1 large piece preserved stem ginger (from a jar), finely chopped1½ tbsp ginger syrup (from the jar of preserved stem ginger)½ lime, juice onlydouble cream or ice cream, to serve 1 ripe mango, peeled, stone removed, flesh chopped 2 kiwi fruit, peeled, cut into quarters, cores removed, flesh finely sliced 2 ripe passionfruit, pulp and seeds 1 large piece preserved stem ginger (from a jar), finely chopped 1½ tbsp ginger syrup (from the jar of preserved stem ginger) ½ lime, juice only double cream or ice cream, to serve Method Mix the chopped mango, sliced kiwi and passion fruit pulp and seeds together in a large serving bowl.Sprinkle over the chopped stem ginger and mix well.Drizzle over the ginger syrup and squeeze over the lime juice. Mix carefully until the fruit is coated in the ginger and lime juice.To serve, spoon the matrimony de luxe into four shallow serving bowls. Drizzle over double cream or add a scoop of ice cream. Mix the chopped mango, sliced kiwi and passion fruit pulp and seeds together in a large serving bowl. Mix the chopped mango, sliced kiwi and passion fruit pulp and seeds together in a large serving bowl. Sprinkle over the chopped stem ginger and mix well. Sprinkle over the chopped stem ginger and mix well. Drizzle over the ginger syrup and squeeze over the lime juice. Mix carefully until the fruit is coated in the ginger and lime juice. Drizzle over the ginger syrup and squeeze over the lime juice. Mix carefully until the fruit is coated in the ginger and lime juice. To serve, spoon the matrimony de luxe into four shallow serving bowls. Drizzle over double cream or add a scoop of ice cream. To serve, spoon the matrimony de luxe into four shallow serving bowls. Drizzle over double cream or add a scoop of ice cream. | {
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"title": "Jamaican fruit salad (Matrimony de luxe) recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Bring a little heat to a tropical fruit salad with a drizzle of ginger syrup, then cool it down with rich double cream. 1 ripe mango, peeled, stone removed, flesh chopped2 kiwi fruit, peeled, cut into quarters, cores removed, flesh finely sliced2 ripe passionfruit, pulp and seeds1 large piece preserved stem ginger (from a jar), finely chopped1½ tbsp ginger syrup (from the jar of preserved stem ginger)½ lime, juice onlydouble cream or ice cream, to serve 1 ripe mango, peeled, stone removed, flesh chopped 2 kiwi fruit, peeled, cut into quarters, cores removed, flesh finely sliced 2 ripe passionfruit, pulp and seeds 1 large piece preserved stem ginger (from a jar), finely chopped 1½ tbsp ginger syrup (from the jar of preserved stem ginger) ½ lime, juice only double cream or ice cream, to serve Method Mix the chopped mango, sliced kiwi and passion fruit pulp and seeds together in a large serving bowl.Sprinkle over the chopped stem ginger and mix well.Drizzle over the ginger syrup and squeeze over the lime juice. Mix carefully until the fruit is coated in the ginger and lime juice.To serve, spoon the matrimony de luxe into four shallow serving bowls. Drizzle over double cream or add a scoop of ice cream. Mix the chopped mango, sliced kiwi and passion fruit pulp and seeds together in a large serving bowl. Mix the chopped mango, sliced kiwi and passion fruit pulp and seeds together in a large serving bowl. Sprinkle over the chopped stem ginger and mix well. Sprinkle over the chopped stem ginger and mix well. Drizzle over the ginger syrup and squeeze over the lime juice. Mix carefully until the fruit is coated in the ginger and lime juice. Drizzle over the ginger syrup and squeeze over the lime juice. Mix carefully until the fruit is coated in the ginger and lime juice. To serve, spoon the matrimony de luxe into four shallow serving bowls. Drizzle over double cream or add a scoop of ice cream. To serve, spoon the matrimony de luxe into four shallow serving bowls. Drizzle over double cream or add a scoop of ice cream."
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} | 51a444fd287b52aa69fdba401213853be9cdff7e20095c3b2489999feca22b45 | Jamaican curried snapper with coconut and lime served with clap-hand roti recipe
For the curried snapper, grind the whole spices into a powder using a pestle and mortar or mini food blender and mix with the cayenne pepper and turmeric.Heat the oil and butter in large shallow pan. Add the onion and fry gently until soft and just beginning to brown.Add the garlic, ginger, sugar and spice mix and cook for another 2-3 minutes.Add the tomatoes, lime juice, coconut milk, bay leaves and some salt and freshly ground black pepper and simmer gently for 10 minutes, stirring now and then, until slightly thickened.Add the snapper fillets, skin-side down, and spoon some of the sauce over them. Simmer uncovered for 10 minutes, carefully turning the fish over halfway through. Remove the bay leaves before serving.For the pilau, wash the rice in several changes of cold water until the water runs relatively clear. Cover with more cold water and leave to soak for seven minutes, then drain well.Heat the sunflower oil in a 20cm(8in) heavy-bottomed pan, add the cloves, cardamom pods, cinnamon stick and bay leaf and cook gently over a low heat for 2-3 minutes until they start to smell aromatic.Stir in the rice, add the boiling water and salt and quickly bring to the boil. Stir once, cover with a tight fitting lid and cook over a low heat for 12 minutes. Uncover and fluff up the grains with a fork.For the roti, sift the flour, baking powder and salt into the bowl of a food processor. Add the butter and blend until the mixture looks like fine breadcrumbs.Transfer to a bowl and stir in five tablespoons of cold water to make a stiff, but soft, dough. Cover and leave in a warm place for 30 minutes.When ready, knead the dough on a lightly floured surface until smooth, then form into four balls. Flatten slightly and roll out into 23cm (9 inch) rounds about 5mm (0.2in) thick.Brush with the oil or ghee, fold in half, then in quarters, roll back into balls, and then roll out again.Heat a dry, heavy-based frying pan or flat griddle over a medium heat. Brush each roti in turn with a little more oil or ghee, add a roti to the pan and cook for 3-4 minutes, turning frequently and brushing with oil each time you do.Remove from the pan, place in your palm and clap your hands together 3-4 times, taking care not to burn yourself (you may need to wear oven gloves for this).Wrap the roti in a tea towel and keep warm while you cook the rest.Serve the curried snapper with the pilau and roti. For the curried snapper, grind the whole spices into a powder using a pestle and mortar or mini food blender and mix with the cayenne pepper and turmeric. For the curried snapper, grind the whole spices into a powder using a pestle and mortar or mini food blender and mix with the cayenne pepper and turmeric. Heat the oil and butter in large shallow pan. Add the onion and fry gently until soft and just beginning to brown. Heat the oil and butter in large shallow pan. Add the onion and fry gently until soft and just beginning to brown. Add the garlic, ginger, sugar and spice mix and cook for another 2-3 minutes. Add the garlic, ginger, sugar and spice mix and cook for another 2-3 minutes. Add the tomatoes, lime juice, coconut milk, bay leaves and some salt and freshly ground black pepper and simmer gently for 10 minutes, stirring now and then, until slightly thickened. Add the tomatoes, lime juice, coconut milk, bay leaves and some salt and freshly ground black pepper and simmer gently for 10 minutes, stirring now and then, until slightly thickened. Add the snapper fillets, skin-side down, and spoon some of the sauce over them. Simmer uncovered for 10 minutes, carefully turning the fish over halfway through. Remove the bay leaves before serving. Add the snapper fillets, skin-side down, and spoon some of the sauce over them. Simmer uncovered for 10 minutes, carefully turning the fish over halfway through. Remove the bay leaves before serving. For the pilau, wash the rice in several changes of cold water until the water runs relatively clear. Cover with more cold water and leave to soak for seven minutes, then drain well. For the pilau, wash the rice in several changes of cold water until the water runs relatively clear. Cover with more cold water and leave to soak for seven minutes, then drain well. Heat the sunflower oil in a 20cm(8in) heavy-bottomed pan, add the cloves, cardamom pods, cinnamon stick and bay leaf and cook gently over a low heat for 2-3 minutes until they start to smell aromatic. Heat the sunflower oil in a 20cm(8in) heavy-bottomed pan, add the cloves, cardamom pods, cinnamon stick and bay leaf and cook gently over a low heat for 2-3 minutes until they start to smell aromatic. Stir in the rice, add the boiling water and salt and quickly bring to the boil. Stir once, cover with a tight fitting lid and cook over a low heat for 12 minutes. Stir in the rice, add the boiling water and salt and quickly bring to the boil. Stir once, cover with a tight fitting lid and cook over a low heat for 12 minutes. Uncover and fluff up the grains with a fork. Uncover and fluff up the grains with a fork. For the roti, sift the flour, baking powder and salt into the bowl of a food processor. Add the butter and blend until the mixture looks like fine breadcrumbs. For the roti, sift the flour, baking powder and salt into the bowl of a food processor. Add the butter and blend until the mixture looks like fine breadcrumbs. Transfer to a bowl and stir in five tablespoons of cold water to make a stiff, but soft, dough. Cover and leave in a warm place for 30 minutes. Transfer to a bowl and stir in five tablespoons of cold water to make a stiff, but soft, dough. Cover and leave in a warm place for 30 minutes. When ready, knead the dough on a lightly floured surface until smooth, then form into four balls. Flatten slightly and roll out into 23cm (9 inch) rounds about 5mm (0.2in) thick. When ready, knead the dough on a lightly floured surface until smooth, then form into four balls. Flatten slightly and roll out into 23cm (9 inch) rounds about 5mm (0.2in) thick. Brush with the oil or ghee, fold in half, then in quarters, roll back into balls, and then roll out again. Brush with the oil or ghee, fold in half, then in quarters, roll back into balls, and then roll out again. Heat a dry, heavy-based frying pan or flat griddle over a medium heat. Heat a dry, heavy-based frying pan or flat griddle over a medium heat. Brush each roti in turn with a little more oil or ghee, add a roti to the pan and cook for 3-4 minutes, turning frequently and brushing with oil each time you do. Brush each roti in turn with a little more oil or ghee, add a roti to the pan and cook for 3-4 minutes, turning frequently and brushing with oil each time you do. Remove from the pan, place in your palm and clap your hands together 3-4 times, taking care not to burn yourself (you may need to wear oven gloves for this). Remove from the pan, place in your palm and clap your hands together 3-4 times, taking care not to burn yourself (you may need to wear oven gloves for this). Wrap the roti in a tea towel and keep warm while you cook the rest. Wrap the roti in a tea towel and keep warm while you cook the rest. Serve the curried snapper with the pilau and roti. Serve the curried snapper with the pilau and roti. | {
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"title": "Jamaican curried snapper with coconut and lime served with clap-hand roti recipe",
"content": "For the curried snapper, grind the whole spices into a powder using a pestle and mortar or mini food blender and mix with the cayenne pepper and turmeric.Heat the oil and butter in large shallow pan. Add the onion and fry gently until soft and just beginning to brown.Add the garlic, ginger, sugar and spice mix and cook for another 2-3 minutes.Add the tomatoes, lime juice, coconut milk, bay leaves and some salt and freshly ground black pepper and simmer gently for 10 minutes, stirring now and then, until slightly thickened.Add the snapper fillets, skin-side down, and spoon some of the sauce over them. Simmer uncovered for 10 minutes, carefully turning the fish over halfway through. Remove the bay leaves before serving.For the pilau, wash the rice in several changes of cold water until the water runs relatively clear. Cover with more cold water and leave to soak for seven minutes, then drain well.Heat the sunflower oil in a 20cm(8in) heavy-bottomed pan, add the cloves, cardamom pods, cinnamon stick and bay leaf and cook gently over a low heat for 2-3 minutes until they start to smell aromatic.Stir in the rice, add the boiling water and salt and quickly bring to the boil. Stir once, cover with a tight fitting lid and cook over a low heat for 12 minutes. Uncover and fluff up the grains with a fork.For the roti, sift the flour, baking powder and salt into the bowl of a food processor. Add the butter and blend until the mixture looks like fine breadcrumbs.Transfer to a bowl and stir in five tablespoons of cold water to make a stiff, but soft, dough. Cover and leave in a warm place for 30 minutes.When ready, knead the dough on a lightly floured surface until smooth, then form into four balls. Flatten slightly and roll out into 23cm (9 inch) rounds about 5mm (0.2in) thick.Brush with the oil or ghee, fold in half, then in quarters, roll back into balls, and then roll out again.Heat a dry, heavy-based frying pan or flat griddle over a medium heat. Brush each roti in turn with a little more oil or ghee, add a roti to the pan and cook for 3-4 minutes, turning frequently and brushing with oil each time you do.Remove from the pan, place in your palm and clap your hands together 3-4 times, taking care not to burn yourself (you may need to wear oven gloves for this).Wrap the roti in a tea towel and keep warm while you cook the rest.Serve the curried snapper with the pilau and roti. For the curried snapper, grind the whole spices into a powder using a pestle and mortar or mini food blender and mix with the cayenne pepper and turmeric. For the curried snapper, grind the whole spices into a powder using a pestle and mortar or mini food blender and mix with the cayenne pepper and turmeric. Heat the oil and butter in large shallow pan. Add the onion and fry gently until soft and just beginning to brown. Heat the oil and butter in large shallow pan. Add the onion and fry gently until soft and just beginning to brown. Add the garlic, ginger, sugar and spice mix and cook for another 2-3 minutes. Add the garlic, ginger, sugar and spice mix and cook for another 2-3 minutes. Add the tomatoes, lime juice, coconut milk, bay leaves and some salt and freshly ground black pepper and simmer gently for 10 minutes, stirring now and then, until slightly thickened. Add the tomatoes, lime juice, coconut milk, bay leaves and some salt and freshly ground black pepper and simmer gently for 10 minutes, stirring now and then, until slightly thickened. Add the snapper fillets, skin-side down, and spoon some of the sauce over them. Simmer uncovered for 10 minutes, carefully turning the fish over halfway through. Remove the bay leaves before serving. Add the snapper fillets, skin-side down, and spoon some of the sauce over them. Simmer uncovered for 10 minutes, carefully turning the fish over halfway through. Remove the bay leaves before serving. For the pilau, wash the rice in several changes of cold water until the water runs relatively clear. Cover with more cold water and leave to soak for seven minutes, then drain well. For the pilau, wash the rice in several changes of cold water until the water runs relatively clear. Cover with more cold water and leave to soak for seven minutes, then drain well. Heat the sunflower oil in a 20cm(8in) heavy-bottomed pan, add the cloves, cardamom pods, cinnamon stick and bay leaf and cook gently over a low heat for 2-3 minutes until they start to smell aromatic. Heat the sunflower oil in a 20cm(8in) heavy-bottomed pan, add the cloves, cardamom pods, cinnamon stick and bay leaf and cook gently over a low heat for 2-3 minutes until they start to smell aromatic. Stir in the rice, add the boiling water and salt and quickly bring to the boil. Stir once, cover with a tight fitting lid and cook over a low heat for 12 minutes. Stir in the rice, add the boiling water and salt and quickly bring to the boil. Stir once, cover with a tight fitting lid and cook over a low heat for 12 minutes. Uncover and fluff up the grains with a fork. Uncover and fluff up the grains with a fork. For the roti, sift the flour, baking powder and salt into the bowl of a food processor. Add the butter and blend until the mixture looks like fine breadcrumbs. For the roti, sift the flour, baking powder and salt into the bowl of a food processor. Add the butter and blend until the mixture looks like fine breadcrumbs. Transfer to a bowl and stir in five tablespoons of cold water to make a stiff, but soft, dough. Cover and leave in a warm place for 30 minutes. Transfer to a bowl and stir in five tablespoons of cold water to make a stiff, but soft, dough. Cover and leave in a warm place for 30 minutes. When ready, knead the dough on a lightly floured surface until smooth, then form into four balls. Flatten slightly and roll out into 23cm (9 inch) rounds about 5mm (0.2in) thick. When ready, knead the dough on a lightly floured surface until smooth, then form into four balls. Flatten slightly and roll out into 23cm (9 inch) rounds about 5mm (0.2in) thick. Brush with the oil or ghee, fold in half, then in quarters, roll back into balls, and then roll out again. Brush with the oil or ghee, fold in half, then in quarters, roll back into balls, and then roll out again. Heat a dry, heavy-based frying pan or flat griddle over a medium heat. Heat a dry, heavy-based frying pan or flat griddle over a medium heat. Brush each roti in turn with a little more oil or ghee, add a roti to the pan and cook for 3-4 minutes, turning frequently and brushing with oil each time you do. Brush each roti in turn with a little more oil or ghee, add a roti to the pan and cook for 3-4 minutes, turning frequently and brushing with oil each time you do. Remove from the pan, place in your palm and clap your hands together 3-4 times, taking care not to burn yourself (you may need to wear oven gloves for this). Remove from the pan, place in your palm and clap your hands together 3-4 times, taking care not to burn yourself (you may need to wear oven gloves for this). Wrap the roti in a tea towel and keep warm while you cook the rest. Wrap the roti in a tea towel and keep warm while you cook the rest. Serve the curried snapper with the pilau and roti. Serve the curried snapper with the pilau and roti."
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An average of 3.3 out of 5 stars from 3 ratings This Nepalese dish of vegetable pakoras served with a spiced yoghurt sauce on a bed of rice is along the lines of a passanda or korma. 1 red onion, finely chopped100g/3½oz baby spinach, roughly chopped2 garlic cloves, finely chopped2 tsp cumin seeds1 tsp ground coriander2 free-range eggs, lightly beaten200g/7oz gram flour (you may not need all the flour)vegetable oil, for deep frying 1 red onion, finely chopped 100g/3½oz baby spinach, roughly chopped 2 garlic cloves, finely chopped 2 tsp cumin seeds 1 tsp ground coriander 2 free-range eggs, lightly beaten 200g/7oz gram flour (you may not need all the flour) vegetable oil, for deep frying 1kg/2lb 4oz natural yoghurt70g/2½oz gram flour1 tsp salt1 tsp ground turmeric2½ tbsp ghee4 dried red chilliessmall handful curry leaves½ tsp mustard seeds½ tsp fenugreek seeds½ tsp cumin seeds 2 garlic cloves, finely sliced1 lemon, juice only 1kg/2lb 4oz natural yoghurt 70g/2½oz gram flour 1 tsp salt 1 tsp ground turmeric 2½ tbsp ghee 4 dried red chillies small handful curry leaves ½ tsp mustard seeds ½ tsp fenugreek seeds ½ tsp cumin seeds 2 garlic cloves, finely sliced 1 lemon, juice only 300g/10½oz basmati rice, cooked according to packet instructions 1 large bunch coriander, leaves roughly chopped 300g/10½oz basmati rice, cooked according to packet instructions 1 large bunch coriander, leaves roughly chopped Method For the pakora, mix together all of the ingredients apart from the gram flour and vegetable oil. Season with salt, then stir in half the flour. Continue to mix in the gram flour until the batter is the consistency of thick double cream and clings to the vegetables.Fill a deep-fat fryer with vegetable oil and preheat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)When ready to fry, pick up small clumps of the batter-clad vegetables and carefully lower them into the hot oil. Fry for about 3 minutes, or until crisp and golden. Remove the pakora using a slotted spoon and drain on a plate lined with kitchen roll. Keep the pakora warm in a low oven while you make the sauce.For the sauce, whisk the yoghurt, gram flour, salt, 200ml/7fl oz water and turmeric together then tip in to a large saucepan and warm through over a very low heat, stirring regularly.Keeping an eye on the yoghurt, heat the ghee in a separate frying pan and add all the spices and the garlic. Heat very gently for about 10 minutes, to allow the flavours to infuse. Stir the infused ghee (including the spices and garlic) into the warmed, spiced yoghurt. Finish with a good squeeze of lemon juice.Serve up the yoghurt sauce atop cooked basmati rice and dot over the pakora, finishing the whole thing off with a generous sprinkle of chopped coriander. For the pakora, mix together all of the ingredients apart from the gram flour and vegetable oil. Season with salt, then stir in half the flour. Continue to mix in the gram flour until the batter is the consistency of thick double cream and clings to the vegetables. For the pakora, mix together all of the ingredients apart from the gram flour and vegetable oil. Season with salt, then stir in half the flour. Continue to mix in the gram flour until the batter is the consistency of thick double cream and clings to the vegetables. Fill a deep-fat fryer with vegetable oil and preheat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fill a deep-fat fryer with vegetable oil and preheat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When ready to fry, pick up small clumps of the batter-clad vegetables and carefully lower them into the hot oil. Fry for about 3 minutes, or until crisp and golden. Remove the pakora using a slotted spoon and drain on a plate lined with kitchen roll. Keep the pakora warm in a low oven while you make the sauce. When ready to fry, pick up small clumps of the batter-clad vegetables and carefully lower them into the hot oil. Fry for about 3 minutes, or until crisp and golden. Remove the pakora using a slotted spoon and drain on a plate lined with kitchen roll. Keep the pakora warm in a low oven while you make the sauce. For the sauce, whisk the yoghurt, gram flour, salt, 200ml/7fl oz water and turmeric together then tip in to a large saucepan and warm through over a very low heat, stirring regularly. For the sauce, whisk the yoghurt, gram flour, salt, 200ml/7fl oz water and turmeric together then tip in to a large saucepan and warm through over a very low heat, stirring regularly. Keeping an eye on the yoghurt, heat the ghee in a separate frying pan and add all the spices and the garlic. Heat very gently for about 10 minutes, to allow the flavours to infuse. Keeping an eye on the yoghurt, heat the ghee in a separate frying pan and add all the spices and the garlic. Heat very gently for about 10 minutes, to allow the flavours to infuse. Stir the infused ghee (including the spices and garlic) into the warmed, spiced yoghurt. Finish with a good squeeze of lemon juice. Stir the infused ghee (including the spices and garlic) into the warmed, spiced yoghurt. Finish with a good squeeze of lemon juice. Serve up the yoghurt sauce atop cooked basmati rice and dot over the pakora, finishing the whole thing off with a generous sprinkle of chopped coriander. Serve up the yoghurt sauce atop cooked basmati rice and dot over the pakora, finishing the whole thing off with a generous sprinkle of chopped coriander. | {
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"title": "Kadi recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings This Nepalese dish of vegetable pakoras served with a spiced yoghurt sauce on a bed of rice is along the lines of a passanda or korma. 1 red onion, finely chopped100g/3½oz baby spinach, roughly chopped2 garlic cloves, finely chopped2 tsp cumin seeds1 tsp ground coriander2 free-range eggs, lightly beaten200g/7oz gram flour (you may not need all the flour)vegetable oil, for deep frying 1 red onion, finely chopped 100g/3½oz baby spinach, roughly chopped 2 garlic cloves, finely chopped 2 tsp cumin seeds 1 tsp ground coriander 2 free-range eggs, lightly beaten 200g/7oz gram flour (you may not need all the flour) vegetable oil, for deep frying 1kg/2lb 4oz natural yoghurt70g/2½oz gram flour1 tsp salt1 tsp ground turmeric2½ tbsp ghee4 dried red chilliessmall handful curry leaves½ tsp mustard seeds½ tsp fenugreek seeds½ tsp cumin seeds 2 garlic cloves, finely sliced1 lemon, juice only 1kg/2lb 4oz natural yoghurt 70g/2½oz gram flour 1 tsp salt 1 tsp ground turmeric 2½ tbsp ghee 4 dried red chillies small handful curry leaves ½ tsp mustard seeds ½ tsp fenugreek seeds ½ tsp cumin seeds 2 garlic cloves, finely sliced 1 lemon, juice only 300g/10½oz basmati rice, cooked according to packet instructions 1 large bunch coriander, leaves roughly chopped 300g/10½oz basmati rice, cooked according to packet instructions 1 large bunch coriander, leaves roughly chopped Method For the pakora, mix together all of the ingredients apart from the gram flour and vegetable oil. Season with salt, then stir in half the flour. Continue to mix in the gram flour until the batter is the consistency of thick double cream and clings to the vegetables.Fill a deep-fat fryer with vegetable oil and preheat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)When ready to fry, pick up small clumps of the batter-clad vegetables and carefully lower them into the hot oil. Fry for about 3 minutes, or until crisp and golden. Remove the pakora using a slotted spoon and drain on a plate lined with kitchen roll. Keep the pakora warm in a low oven while you make the sauce.For the sauce, whisk the yoghurt, gram flour, salt, 200ml/7fl oz water and turmeric together then tip in to a large saucepan and warm through over a very low heat, stirring regularly.Keeping an eye on the yoghurt, heat the ghee in a separate frying pan and add all the spices and the garlic. Heat very gently for about 10 minutes, to allow the flavours to infuse. Stir the infused ghee (including the spices and garlic) into the warmed, spiced yoghurt. Finish with a good squeeze of lemon juice.Serve up the yoghurt sauce atop cooked basmati rice and dot over the pakora, finishing the whole thing off with a generous sprinkle of chopped coriander. For the pakora, mix together all of the ingredients apart from the gram flour and vegetable oil. Season with salt, then stir in half the flour. Continue to mix in the gram flour until the batter is the consistency of thick double cream and clings to the vegetables. For the pakora, mix together all of the ingredients apart from the gram flour and vegetable oil. Season with salt, then stir in half the flour. Continue to mix in the gram flour until the batter is the consistency of thick double cream and clings to the vegetables. Fill a deep-fat fryer with vegetable oil and preheat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fill a deep-fat fryer with vegetable oil and preheat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) When ready to fry, pick up small clumps of the batter-clad vegetables and carefully lower them into the hot oil. Fry for about 3 minutes, or until crisp and golden. Remove the pakora using a slotted spoon and drain on a plate lined with kitchen roll. Keep the pakora warm in a low oven while you make the sauce. When ready to fry, pick up small clumps of the batter-clad vegetables and carefully lower them into the hot oil. Fry for about 3 minutes, or until crisp and golden. Remove the pakora using a slotted spoon and drain on a plate lined with kitchen roll. Keep the pakora warm in a low oven while you make the sauce. For the sauce, whisk the yoghurt, gram flour, salt, 200ml/7fl oz water and turmeric together then tip in to a large saucepan and warm through over a very low heat, stirring regularly. For the sauce, whisk the yoghurt, gram flour, salt, 200ml/7fl oz water and turmeric together then tip in to a large saucepan and warm through over a very low heat, stirring regularly. Keeping an eye on the yoghurt, heat the ghee in a separate frying pan and add all the spices and the garlic. Heat very gently for about 10 minutes, to allow the flavours to infuse. Keeping an eye on the yoghurt, heat the ghee in a separate frying pan and add all the spices and the garlic. Heat very gently for about 10 minutes, to allow the flavours to infuse. Stir the infused ghee (including the spices and garlic) into the warmed, spiced yoghurt. Finish with a good squeeze of lemon juice. Stir the infused ghee (including the spices and garlic) into the warmed, spiced yoghurt. Finish with a good squeeze of lemon juice. Serve up the yoghurt sauce atop cooked basmati rice and dot over the pakora, finishing the whole thing off with a generous sprinkle of chopped coriander. Serve up the yoghurt sauce atop cooked basmati rice and dot over the pakora, finishing the whole thing off with a generous sprinkle of chopped coriander."
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} | a5ab8de7838dbee771fb895cd53f3c77c5204275c0d8c7b624cab48cc44f1fd9 | Kale and spinach salad with soy-glazed tofu recipe
An average of 5.0 out of 5 stars from 2 ratings It's all about the sauces in this delicious tofu salad recipe from Judy Joo. Tangy kale is paired with nuts and salty seasonings to serve alongside a sweet and spicy fried tofu. 170g/6oz purple and green kale, stems removed and shredded½ lemon, juice only1 avocado, peeled and diced100g/3½oz cherry tomatoes, halved60g/2¼oz baby spinach2 tbsp flaked almonds, toasted1 tbsp pumpkin seeds, toasted1 tbsp pine nuts, toasted1 tsp freshly grated Parmesan or vegetarian hard cheesefreshly ground black pepper 170g/6oz purple and green kale, stems removed and shredded ½ lemon, juice only 1 avocado, peeled and diced 100g/3½oz cherry tomatoes, halved 60g/2¼oz baby spinach 2 tbsp flaked almonds, toasted 1 tbsp pumpkin seeds, toasted 1 tbsp pine nuts, toasted 1 tsp freshly grated Parmesan or vegetarian hard cheese freshly ground black pepper 1½ tbsp finely chopped shallots2½ tbsp soy sauce2 tsp white miso4 tsp rice wine vinegar½ tsp granulated sugar½ tsp English mustard1 tbsp toasted sesame oil1 tbsp vegetable oil (or any neutral-flavoured oil)23 twists of a black pepper mill 1½ tbsp finely chopped shallots 2½ tbsp soy sauce 2 tsp white miso 4 tsp rice wine vinegar ½ tsp granulated sugar ½ tsp English mustard 1 tbsp toasted sesame oil 1 tbsp vegetable oil (or any neutral-flavoured oil) 23 twists of a black pepper mill vegetable oil, for deep-frying175g/6oz lotus roots, peeled and cut into 3mm/⅛oz thick slicessea salt vegetable oil, for deep-frying 175g/6oz lotus roots, peeled and cut into 3mm/⅛oz thick slices sea salt 400g/14oz firm or extra-firm tofu, drained and sliced into 12 rectangles2 tbsp mirin1 tbsp gochujang (Korean chilli paste)1 tbsp honey1 tbsp soy sauce2 tsp toasted sesame oil2 spring onions, thinly sliced on an angle1 garlic clove, grated or finely chopped1 tsp sesame seeds, toasted1 tbsp vegetable oilsea salt1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle, to garnish 400g/14oz firm or extra-firm tofu, drained and sliced into 12 rectangles 2 tbsp mirin 1 tbsp gochujang (Korean chilli paste) 1 tbsp honey 1 tbsp soy sauce 2 tsp toasted sesame oil 2 spring onions, thinly sliced on an angle 1 garlic clove, grated or finely chopped 1 tsp sesame seeds, toasted 1 tbsp vegetable oil sea salt 1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle, to garnish Method To make the salad, place the kale in a large bowl with the lemon juice. Massage the kale well with your hands for 1 minute and set aside for 3–4 minutes to soften the chewy fibres. To make the dressing, whisk together all of the ingredients in a small bowl and set aside.To make the lotus crisps, heat 5cm/2in vegetable oil in a wide, deep, heavy-based saucepan over a medium–high heat until it reaches 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, slip the lotus root slices one by one into the oil. Fry for 2 minutes, stirring occasionally, until the oil has stopped bubbling and the crisps are golden brown. Transfer to a wire rack or a tray lined with kitchen paper to drain and immediately season with salt.To continue making the salad, add the avocado, tomato, baby spinach and dressing to the kale. Toss together to coat, then top with the almonds, pumpkin seeds, pine nuts, Parmesan and a handful of the lotus crisps. Finish with a bit of black pepper.To make the tofu, spread the tofu slices out on a plate lined with kitchen paper. Press another layer of kitchen paper on top and leave for 5–10 minutes to absorb moisture. Meanwhile, in a small bowl, stir together the mirin, gochujang, honey, soy sauce and sesame oil until combined. Stir in the spring onions, garlic and sesame seeds and set the glaze aside. In a large non-stick frying pan, heat the vegetable oil over a medium heat. Working in batches, if needed, gently slide the tofu into the pan and fry for 4–5 minutes each side until golden brown. Lightly season with salt and spoon some glaze over the tofu.Serve the salad in bowls with the tofu, drizzling over any extra glaze, and garnish with the chilli. To make the salad, place the kale in a large bowl with the lemon juice. Massage the kale well with your hands for 1 minute and set aside for 3–4 minutes to soften the chewy fibres. To make the salad, place the kale in a large bowl with the lemon juice. Massage the kale well with your hands for 1 minute and set aside for 3–4 minutes to soften the chewy fibres. To make the dressing, whisk together all of the ingredients in a small bowl and set aside. To make the dressing, whisk together all of the ingredients in a small bowl and set aside. To make the lotus crisps, heat 5cm/2in vegetable oil in a wide, deep, heavy-based saucepan over a medium–high heat until it reaches 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, slip the lotus root slices one by one into the oil. Fry for 2 minutes, stirring occasionally, until the oil has stopped bubbling and the crisps are golden brown. Transfer to a wire rack or a tray lined with kitchen paper to drain and immediately season with salt. To make the lotus crisps, heat 5cm/2in vegetable oil in a wide, deep, heavy-based saucepan over a medium–high heat until it reaches 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, slip the lotus root slices one by one into the oil. Fry for 2 minutes, stirring occasionally, until the oil has stopped bubbling and the crisps are golden brown. Transfer to a wire rack or a tray lined with kitchen paper to drain and immediately season with salt. To continue making the salad, add the avocado, tomato, baby spinach and dressing to the kale. Toss together to coat, then top with the almonds, pumpkin seeds, pine nuts, Parmesan and a handful of the lotus crisps. Finish with a bit of black pepper. To continue making the salad, add the avocado, tomato, baby spinach and dressing to the kale. Toss together to coat, then top with the almonds, pumpkin seeds, pine nuts, Parmesan and a handful of the lotus crisps. Finish with a bit of black pepper. To make the tofu, spread the tofu slices out on a plate lined with kitchen paper. Press another layer of kitchen paper on top and leave for 5–10 minutes to absorb moisture. Meanwhile, in a small bowl, stir together the mirin, gochujang, honey, soy sauce and sesame oil until combined. Stir in the spring onions, garlic and sesame seeds and set the glaze aside. In a large non-stick frying pan, heat the vegetable oil over a medium heat. Working in batches, if needed, gently slide the tofu into the pan and fry for 4–5 minutes each side until golden brown. Lightly season with salt and spoon some glaze over the tofu. To make the tofu, spread the tofu slices out on a plate lined with kitchen paper. Press another layer of kitchen paper on top and leave for 5–10 minutes to absorb moisture. Meanwhile, in a small bowl, stir together the mirin, gochujang, honey, soy sauce and sesame oil until combined. Stir in the spring onions, garlic and sesame seeds and set the glaze aside. In a large non-stick frying pan, heat the vegetable oil over a medium heat. Working in batches, if needed, gently slide the tofu into the pan and fry for 4–5 minutes each side until golden brown. Lightly season with salt and spoon some glaze over the tofu. Serve the salad in bowls with the tofu, drizzling over any extra glaze, and garnish with the chilli. Serve the salad in bowls with the tofu, drizzling over any extra glaze, and garnish with the chilli. | {
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"title": "Kale and spinach salad with soy-glazed tofu recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings It's all about the sauces in this delicious tofu salad recipe from Judy Joo. Tangy kale is paired with nuts and salty seasonings to serve alongside a sweet and spicy fried tofu. 170g/6oz purple and green kale, stems removed and shredded½ lemon, juice only1 avocado, peeled and diced100g/3½oz cherry tomatoes, halved60g/2¼oz baby spinach2 tbsp flaked almonds, toasted1 tbsp pumpkin seeds, toasted1 tbsp pine nuts, toasted1 tsp freshly grated Parmesan or vegetarian hard cheesefreshly ground black pepper 170g/6oz purple and green kale, stems removed and shredded ½ lemon, juice only 1 avocado, peeled and diced 100g/3½oz cherry tomatoes, halved 60g/2¼oz baby spinach 2 tbsp flaked almonds, toasted 1 tbsp pumpkin seeds, toasted 1 tbsp pine nuts, toasted 1 tsp freshly grated Parmesan or vegetarian hard cheese freshly ground black pepper 1½ tbsp finely chopped shallots2½ tbsp soy sauce2 tsp white miso4 tsp rice wine vinegar½ tsp granulated sugar½ tsp English mustard1 tbsp toasted sesame oil1 tbsp vegetable oil (or any neutral-flavoured oil)23 twists of a black pepper mill 1½ tbsp finely chopped shallots 2½ tbsp soy sauce 2 tsp white miso 4 tsp rice wine vinegar ½ tsp granulated sugar ½ tsp English mustard 1 tbsp toasted sesame oil 1 tbsp vegetable oil (or any neutral-flavoured oil) 23 twists of a black pepper mill vegetable oil, for deep-frying175g/6oz lotus roots, peeled and cut into 3mm/⅛oz thick slicessea salt vegetable oil, for deep-frying 175g/6oz lotus roots, peeled and cut into 3mm/⅛oz thick slices sea salt 400g/14oz firm or extra-firm tofu, drained and sliced into 12 rectangles2 tbsp mirin1 tbsp gochujang (Korean chilli paste)1 tbsp honey1 tbsp soy sauce2 tsp toasted sesame oil2 spring onions, thinly sliced on an angle1 garlic clove, grated or finely chopped1 tsp sesame seeds, toasted1 tbsp vegetable oilsea salt1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle, to garnish 400g/14oz firm or extra-firm tofu, drained and sliced into 12 rectangles 2 tbsp mirin 1 tbsp gochujang (Korean chilli paste) 1 tbsp honey 1 tbsp soy sauce 2 tsp toasted sesame oil 2 spring onions, thinly sliced on an angle 1 garlic clove, grated or finely chopped 1 tsp sesame seeds, toasted 1 tbsp vegetable oil sea salt 1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle, to garnish Method To make the salad, place the kale in a large bowl with the lemon juice. Massage the kale well with your hands for 1 minute and set aside for 3–4 minutes to soften the chewy fibres. To make the dressing, whisk together all of the ingredients in a small bowl and set aside.To make the lotus crisps, heat 5cm/2in vegetable oil in a wide, deep, heavy-based saucepan over a medium–high heat until it reaches 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, slip the lotus root slices one by one into the oil. Fry for 2 minutes, stirring occasionally, until the oil has stopped bubbling and the crisps are golden brown. Transfer to a wire rack or a tray lined with kitchen paper to drain and immediately season with salt.To continue making the salad, add the avocado, tomato, baby spinach and dressing to the kale. Toss together to coat, then top with the almonds, pumpkin seeds, pine nuts, Parmesan and a handful of the lotus crisps. Finish with a bit of black pepper.To make the tofu, spread the tofu slices out on a plate lined with kitchen paper. Press another layer of kitchen paper on top and leave for 5–10 minutes to absorb moisture. Meanwhile, in a small bowl, stir together the mirin, gochujang, honey, soy sauce and sesame oil until combined. Stir in the spring onions, garlic and sesame seeds and set the glaze aside. In a large non-stick frying pan, heat the vegetable oil over a medium heat. Working in batches, if needed, gently slide the tofu into the pan and fry for 4–5 minutes each side until golden brown. Lightly season with salt and spoon some glaze over the tofu.Serve the salad in bowls with the tofu, drizzling over any extra glaze, and garnish with the chilli. To make the salad, place the kale in a large bowl with the lemon juice. Massage the kale well with your hands for 1 minute and set aside for 3–4 minutes to soften the chewy fibres. To make the salad, place the kale in a large bowl with the lemon juice. Massage the kale well with your hands for 1 minute and set aside for 3–4 minutes to soften the chewy fibres. To make the dressing, whisk together all of the ingredients in a small bowl and set aside. To make the dressing, whisk together all of the ingredients in a small bowl and set aside. To make the lotus crisps, heat 5cm/2in vegetable oil in a wide, deep, heavy-based saucepan over a medium–high heat until it reaches 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, slip the lotus root slices one by one into the oil. Fry for 2 minutes, stirring occasionally, until the oil has stopped bubbling and the crisps are golden brown. Transfer to a wire rack or a tray lined with kitchen paper to drain and immediately season with salt. To make the lotus crisps, heat 5cm/2in vegetable oil in a wide, deep, heavy-based saucepan over a medium–high heat until it reaches 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Working in batches, slip the lotus root slices one by one into the oil. Fry for 2 minutes, stirring occasionally, until the oil has stopped bubbling and the crisps are golden brown. Transfer to a wire rack or a tray lined with kitchen paper to drain and immediately season with salt. To continue making the salad, add the avocado, tomato, baby spinach and dressing to the kale. Toss together to coat, then top with the almonds, pumpkin seeds, pine nuts, Parmesan and a handful of the lotus crisps. Finish with a bit of black pepper. To continue making the salad, add the avocado, tomato, baby spinach and dressing to the kale. Toss together to coat, then top with the almonds, pumpkin seeds, pine nuts, Parmesan and a handful of the lotus crisps. Finish with a bit of black pepper. To make the tofu, spread the tofu slices out on a plate lined with kitchen paper. Press another layer of kitchen paper on top and leave for 5–10 minutes to absorb moisture. Meanwhile, in a small bowl, stir together the mirin, gochujang, honey, soy sauce and sesame oil until combined. Stir in the spring onions, garlic and sesame seeds and set the glaze aside. In a large non-stick frying pan, heat the vegetable oil over a medium heat. Working in batches, if needed, gently slide the tofu into the pan and fry for 4–5 minutes each side until golden brown. Lightly season with salt and spoon some glaze over the tofu. To make the tofu, spread the tofu slices out on a plate lined with kitchen paper. Press another layer of kitchen paper on top and leave for 5–10 minutes to absorb moisture. Meanwhile, in a small bowl, stir together the mirin, gochujang, honey, soy sauce and sesame oil until combined. Stir in the spring onions, garlic and sesame seeds and set the glaze aside. In a large non-stick frying pan, heat the vegetable oil over a medium heat. Working in batches, if needed, gently slide the tofu into the pan and fry for 4–5 minutes each side until golden brown. Lightly season with salt and spoon some glaze over the tofu. Serve the salad in bowls with the tofu, drizzling over any extra glaze, and garnish with the chilli. Serve the salad in bowls with the tofu, drizzling over any extra glaze, and garnish with the chilli."
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} | 06906c9bbccbf4dff4d6adbe675aa9f680c99c794f77e2adefadb2f482b92f3c | Kale crisps recipe
An average of 5.0 out of 5 stars from 2 ratings These super-healthy kale crisps are a genius way to hit that snack craving and use up past-its-best veg. 200g/7oz kale, washed, dried, tough stalks removed and shredded1 tsp olive oilfine salt and black pepper 200g/7oz kale, washed, dried, tough stalks removed and shredded 1 tsp olive oil fine salt and black pepper Method Preheat the oven to 140C/120C Fan/Gas 1.Toss the kale with the olive oil and a pinch of salt in a bowl until well coated, then transfer to two baking trays.Bake for 15 minutes, shake the trays, then return to the oven for a further 10–15 minutes until crisp. Serve sprinkled with more salt and some pepper, if you like. Preheat the oven to 140C/120C Fan/Gas 1. Preheat the oven to 140C/120C Fan/Gas 1. Toss the kale with the olive oil and a pinch of salt in a bowl until well coated, then transfer to two baking trays. Toss the kale with the olive oil and a pinch of salt in a bowl until well coated, then transfer to two baking trays. Bake for 15 minutes, shake the trays, then return to the oven for a further 10–15 minutes until crisp. Serve sprinkled with more salt and some pepper, if you like. Bake for 15 minutes, shake the trays, then return to the oven for a further 10–15 minutes until crisp. Serve sprinkled with more salt and some pepper, if you like. | {
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"title": "Kale crisps recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings These super-healthy kale crisps are a genius way to hit that snack craving and use up past-its-best veg. 200g/7oz kale, washed, dried, tough stalks removed and shredded1 tsp olive oilfine salt and black pepper 200g/7oz kale, washed, dried, tough stalks removed and shredded 1 tsp olive oil fine salt and black pepper Method Preheat the oven to 140C/120C Fan/Gas 1.Toss the kale with the olive oil and a pinch of salt in a bowl until well coated, then transfer to two baking trays.Bake for 15 minutes, shake the trays, then return to the oven for a further 10–15 minutes until crisp. Serve sprinkled with more salt and some pepper, if you like. Preheat the oven to 140C/120C Fan/Gas 1. Preheat the oven to 140C/120C Fan/Gas 1. Toss the kale with the olive oil and a pinch of salt in a bowl until well coated, then transfer to two baking trays. Toss the kale with the olive oil and a pinch of salt in a bowl until well coated, then transfer to two baking trays. Bake for 15 minutes, shake the trays, then return to the oven for a further 10–15 minutes until crisp. Serve sprinkled with more salt and some pepper, if you like. Bake for 15 minutes, shake the trays, then return to the oven for a further 10–15 minutes until crisp. Serve sprinkled with more salt and some pepper, if you like."
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} | 83141aa5d7b174798f1f6112b0252bb8e9e598b76a09fb0967fa88ee842d6929 | Kapitan chicken curry recipe
For the chicken, place the chicken legs into a shallow dish and sprinkle over the turmeric and salt. Cover and chill in the fridge overnight, to marinate.Remove the marinated chicken from the fridge half an hour before you are ready to cook it.Meanwhile, for the spice paste, blend all of the spice paste ingredients in a food processor until smooth.To cook the chicken, heat a large frying pan over a high heat, add three tablespoons of the oil and, when it is smoking, add the chicken. Fry the chicken for 4-6 minutes, or until golden-brown on all sides.Remove the chicken from the pan and set aside to drain on a plate lined with kitchen paper. Heat a wok over a medium heat, then add the remaining vegetable oil, the onion and the spice paste and stir-fry for 2-3 minutes, or until fragrant. Add the reserved chicken and cook for 5-7 minutes.Add the coconut milk, lime leaves and sugar. Simmer for 25-30 minutes, or until the chicken is tender and cooked through.Add the lime juice and stir well.For the garnish, half-fill a deep, heavy-based saucepan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Fry the shallot slices until crisp, then carefully remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.To serve, spoon the curry into four serving bowls. Sprinkle with the crispy shallots, mint leaves, red chillies and cucumber slices. Serve the steamed rice alongside. For the chicken, place the chicken legs into a shallow dish and sprinkle over the turmeric and salt. Cover and chill in the fridge overnight, to marinate. For the chicken, place the chicken legs into a shallow dish and sprinkle over the turmeric and salt. Cover and chill in the fridge overnight, to marinate. Remove the marinated chicken from the fridge half an hour before you are ready to cook it. Remove the marinated chicken from the fridge half an hour before you are ready to cook it. Meanwhile, for the spice paste, blend all of the spice paste ingredients in a food processor until smooth. Meanwhile, for the spice paste, blend all of the spice paste ingredients in a food processor until smooth. To cook the chicken, heat a large frying pan over a high heat, add three tablespoons of the oil and, when it is smoking, add the chicken. Fry the chicken for 4-6 minutes, or until golden-brown on all sides. To cook the chicken, heat a large frying pan over a high heat, add three tablespoons of the oil and, when it is smoking, add the chicken. Fry the chicken for 4-6 minutes, or until golden-brown on all sides. Remove the chicken from the pan and set aside to drain on a plate lined with kitchen paper. Remove the chicken from the pan and set aside to drain on a plate lined with kitchen paper. Heat a wok over a medium heat, then add the remaining vegetable oil, the onion and the spice paste and stir-fry for 2-3 minutes, or until fragrant. Heat a wok over a medium heat, then add the remaining vegetable oil, the onion and the spice paste and stir-fry for 2-3 minutes, or until fragrant. Add the reserved chicken and cook for 5-7 minutes. Add the reserved chicken and cook for 5-7 minutes. Add the coconut milk, lime leaves and sugar. Simmer for 25-30 minutes, or until the chicken is tender and cooked through. Add the coconut milk, lime leaves and sugar. Simmer for 25-30 minutes, or until the chicken is tender and cooked through. Add the lime juice and stir well. Add the lime juice and stir well. For the garnish, half-fill a deep, heavy-based saucepan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the garnish, half-fill a deep, heavy-based saucepan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the shallot slices until crisp, then carefully remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Fry the shallot slices until crisp, then carefully remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. To serve, spoon the curry into four serving bowls. Sprinkle with the crispy shallots, mint leaves, red chillies and cucumber slices. Serve the steamed rice alongside. To serve, spoon the curry into four serving bowls. Sprinkle with the crispy shallots, mint leaves, red chillies and cucumber slices. Serve the steamed rice alongside. | {
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"title": "Kapitan chicken curry recipe",
"content": "For the chicken, place the chicken legs into a shallow dish and sprinkle over the turmeric and salt. Cover and chill in the fridge overnight, to marinate.Remove the marinated chicken from the fridge half an hour before you are ready to cook it.Meanwhile, for the spice paste, blend all of the spice paste ingredients in a food processor until smooth.To cook the chicken, heat a large frying pan over a high heat, add three tablespoons of the oil and, when it is smoking, add the chicken. Fry the chicken for 4-6 minutes, or until golden-brown on all sides.Remove the chicken from the pan and set aside to drain on a plate lined with kitchen paper. Heat a wok over a medium heat, then add the remaining vegetable oil, the onion and the spice paste and stir-fry for 2-3 minutes, or until fragrant. Add the reserved chicken and cook for 5-7 minutes.Add the coconut milk, lime leaves and sugar. Simmer for 25-30 minutes, or until the chicken is tender and cooked through.Add the lime juice and stir well.For the garnish, half-fill a deep, heavy-based saucepan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Fry the shallot slices until crisp, then carefully remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper.To serve, spoon the curry into four serving bowls. Sprinkle with the crispy shallots, mint leaves, red chillies and cucumber slices. Serve the steamed rice alongside. For the chicken, place the chicken legs into a shallow dish and sprinkle over the turmeric and salt. Cover and chill in the fridge overnight, to marinate. For the chicken, place the chicken legs into a shallow dish and sprinkle over the turmeric and salt. Cover and chill in the fridge overnight, to marinate. Remove the marinated chicken from the fridge half an hour before you are ready to cook it. Remove the marinated chicken from the fridge half an hour before you are ready to cook it. Meanwhile, for the spice paste, blend all of the spice paste ingredients in a food processor until smooth. Meanwhile, for the spice paste, blend all of the spice paste ingredients in a food processor until smooth. To cook the chicken, heat a large frying pan over a high heat, add three tablespoons of the oil and, when it is smoking, add the chicken. Fry the chicken for 4-6 minutes, or until golden-brown on all sides. To cook the chicken, heat a large frying pan over a high heat, add three tablespoons of the oil and, when it is smoking, add the chicken. Fry the chicken for 4-6 minutes, or until golden-brown on all sides. Remove the chicken from the pan and set aside to drain on a plate lined with kitchen paper. Remove the chicken from the pan and set aside to drain on a plate lined with kitchen paper. Heat a wok over a medium heat, then add the remaining vegetable oil, the onion and the spice paste and stir-fry for 2-3 minutes, or until fragrant. Heat a wok over a medium heat, then add the remaining vegetable oil, the onion and the spice paste and stir-fry for 2-3 minutes, or until fragrant. Add the reserved chicken and cook for 5-7 minutes. Add the reserved chicken and cook for 5-7 minutes. Add the coconut milk, lime leaves and sugar. Simmer for 25-30 minutes, or until the chicken is tender and cooked through. Add the coconut milk, lime leaves and sugar. Simmer for 25-30 minutes, or until the chicken is tender and cooked through. Add the lime juice and stir well. Add the lime juice and stir well. For the garnish, half-fill a deep, heavy-based saucepan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the garnish, half-fill a deep, heavy-based saucepan with vegetable oil and heat until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the shallot slices until crisp, then carefully remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. Fry the shallot slices until crisp, then carefully remove from the pan using a slotted spoon and set aside to drain on a plate lined with kitchen paper. To serve, spoon the curry into four serving bowls. Sprinkle with the crispy shallots, mint leaves, red chillies and cucumber slices. Serve the steamed rice alongside. To serve, spoon the curry into four serving bowls. Sprinkle with the crispy shallots, mint leaves, red chillies and cucumber slices. Serve the steamed rice alongside."
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} | dc351c21db80929aeceda952446d53f647d992b5ea86657102bdf4c7b5578a92 | Kale, lemon, honey and sesame seed salad recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kale_lemon_honey_and_69996_16x9.jpg Raw kale is full of nutrients. But what to do about the taste? Try marinating it in lemon juice and honey. 400g/14oz kale1 tsp salt½ lemon, juice only1 tbsp honey2-3cm/1in piece fresh root ginger, finely chopped2 tbsp sesame seedsextra virgin olive oil (optional) 400g/14oz kale 1 tsp salt ½ lemon, juice only 1 tbsp honey 2-3cm/1in piece fresh root ginger, finely chopped 2 tbsp sesame seeds extra virgin olive oil (optional) Method Pull the kale leaves off the thick stalks. Finely chop the stalks and roughly chop the leaves, then wash both. Drain well.Place the kale in a bowl with the salt, lemon juice and honey. Massage the dressing into the leaves for 2-3 minutes, bruising them so they soak up the juices. Leave for 30 minutes, then pour off the excess liquid. Add the ginger and sesame seeds, mix and dress with extra virgin olive oil, if using. Pull the kale leaves off the thick stalks. Finely chop the stalks and roughly chop the leaves, then wash both. Drain well. Pull the kale leaves off the thick stalks. Finely chop the stalks and roughly chop the leaves, then wash both. Drain well. Place the kale in a bowl with the salt, lemon juice and honey. Massage the dressing into the leaves for 2-3 minutes, bruising them so they soak up the juices. Leave for 30 minutes, then pour off the excess liquid. Add the ginger and sesame seeds, mix and dress with extra virgin olive oil, if using. Place the kale in a bowl with the salt, lemon juice and honey. Massage the dressing into the leaves for 2-3 minutes, bruising them so they soak up the juices. Leave for 30 minutes, then pour off the excess liquid. Add the ginger and sesame seeds, mix and dress with extra virgin olive oil, if using. | {
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"title": "Kale, lemon, honey and sesame seed salad recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kale_lemon_honey_and_69996_16x9.jpg Raw kale is full of nutrients. But what to do about the taste? Try marinating it in lemon juice and honey. 400g/14oz kale1 tsp salt½ lemon, juice only1 tbsp honey2-3cm/1in piece fresh root ginger, finely chopped2 tbsp sesame seedsextra virgin olive oil (optional) 400g/14oz kale 1 tsp salt ½ lemon, juice only 1 tbsp honey 2-3cm/1in piece fresh root ginger, finely chopped 2 tbsp sesame seeds extra virgin olive oil (optional) Method Pull the kale leaves off the thick stalks. Finely chop the stalks and roughly chop the leaves, then wash both. Drain well.Place the kale in a bowl with the salt, lemon juice and honey. Massage the dressing into the leaves for 2-3 minutes, bruising them so they soak up the juices. Leave for 30 minutes, then pour off the excess liquid. Add the ginger and sesame seeds, mix and dress with extra virgin olive oil, if using. Pull the kale leaves off the thick stalks. Finely chop the stalks and roughly chop the leaves, then wash both. Drain well. Pull the kale leaves off the thick stalks. Finely chop the stalks and roughly chop the leaves, then wash both. Drain well. Place the kale in a bowl with the salt, lemon juice and honey. Massage the dressing into the leaves for 2-3 minutes, bruising them so they soak up the juices. Leave for 30 minutes, then pour off the excess liquid. Add the ginger and sesame seeds, mix and dress with extra virgin olive oil, if using. Place the kale in a bowl with the salt, lemon juice and honey. Massage the dressing into the leaves for 2-3 minutes, bruising them so they soak up the juices. Leave for 30 minutes, then pour off the excess liquid. Add the ginger and sesame seeds, mix and dress with extra virgin olive oil, if using."
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} | a6b9b45f8d888bb3b8041b9da3d999c08a6f7a29af561d52370b3c2c68bb1b91 | Kale, pea and ricotta fritters recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kale_pea_and_ricotta_41792_16x9.jpg Kale fritters are a flavourful veggie supper packed full of goodness. 120g/4¼oz frozen peas, thawed and crushed150g/5½oz kale leaves, finely shredded240g/8½oz fresh ricotta3 free-range eggs50g/1¾oz chia seeds1 tbsp lemon zest (approx. 1 lemon)2 tbsp chopped fresh mint2 tbsp extra virgin olive oilsea salt and black pepper 120g/4¼oz frozen peas, thawed and crushed 150g/5½oz kale leaves, finely shredded 240g/8½oz fresh ricotta 3 free-range eggs 50g/1¾oz chia seeds 1 tbsp lemon zest (approx. 1 lemon) 2 tbsp chopped fresh mint 2 tbsp extra virgin olive oil sea salt and black pepper 1 small bunch watercress4 lemon wedges 1 small bunch watercress 4 lemon wedges Method Put all the ingredients, except the oil, in a bowl and mix. Season with salt and pepper and set aside for 20 minutes.To cook the fritters, heat a little oil in a large frying pan over a medium heat. Take about 2 tablespoons of the mixture and shape into a patty, flatten slightly. Cook in batches for 2–3 minutes on each side until golden brown, adding more oil if necessary.Divide the fritters between serving plates. Serve with watercress and lemon wedges. Put all the ingredients, except the oil, in a bowl and mix. Season with salt and pepper and set aside for 20 minutes. Put all the ingredients, except the oil, in a bowl and mix. Season with salt and pepper and set aside for 20 minutes. To cook the fritters, heat a little oil in a large frying pan over a medium heat. Take about 2 tablespoons of the mixture and shape into a patty, flatten slightly. Cook in batches for 2–3 minutes on each side until golden brown, adding more oil if necessary. To cook the fritters, heat a little oil in a large frying pan over a medium heat. Take about 2 tablespoons of the mixture and shape into a patty, flatten slightly. Cook in batches for 2–3 minutes on each side until golden brown, adding more oil if necessary. Divide the fritters between serving plates. Serve with watercress and lemon wedges. Divide the fritters between serving plates. Serve with watercress and lemon wedges. | {
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"title": "Kale, pea and ricotta fritters recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kale_pea_and_ricotta_41792_16x9.jpg Kale fritters are a flavourful veggie supper packed full of goodness. 120g/4¼oz frozen peas, thawed and crushed150g/5½oz kale leaves, finely shredded240g/8½oz fresh ricotta3 free-range eggs50g/1¾oz chia seeds1 tbsp lemon zest (approx. 1 lemon)2 tbsp chopped fresh mint2 tbsp extra virgin olive oilsea salt and black pepper 120g/4¼oz frozen peas, thawed and crushed 150g/5½oz kale leaves, finely shredded 240g/8½oz fresh ricotta 3 free-range eggs 50g/1¾oz chia seeds 1 tbsp lemon zest (approx. 1 lemon) 2 tbsp chopped fresh mint 2 tbsp extra virgin olive oil sea salt and black pepper 1 small bunch watercress4 lemon wedges 1 small bunch watercress 4 lemon wedges Method Put all the ingredients, except the oil, in a bowl and mix. Season with salt and pepper and set aside for 20 minutes.To cook the fritters, heat a little oil in a large frying pan over a medium heat. Take about 2 tablespoons of the mixture and shape into a patty, flatten slightly. Cook in batches for 2–3 minutes on each side until golden brown, adding more oil if necessary.Divide the fritters between serving plates. Serve with watercress and lemon wedges. Put all the ingredients, except the oil, in a bowl and mix. Season with salt and pepper and set aside for 20 minutes. Put all the ingredients, except the oil, in a bowl and mix. Season with salt and pepper and set aside for 20 minutes. To cook the fritters, heat a little oil in a large frying pan over a medium heat. Take about 2 tablespoons of the mixture and shape into a patty, flatten slightly. Cook in batches for 2–3 minutes on each side until golden brown, adding more oil if necessary. To cook the fritters, heat a little oil in a large frying pan over a medium heat. Take about 2 tablespoons of the mixture and shape into a patty, flatten slightly. Cook in batches for 2–3 minutes on each side until golden brown, adding more oil if necessary. Divide the fritters between serving plates. Serve with watercress and lemon wedges. Divide the fritters between serving plates. Serve with watercress and lemon wedges."
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} | 26e5fb1d02524495113d7953e053f3640d09064faf034e9d9a0372fb38eba8d0 | Kanellängd recipe
Melt the butter and gently warm the milk in a saucepan. Tip the flour and cardamom into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk, sugar and egg and turn the mixture round with your fingers. Continue to mix until you have picked up all the flour from the sides of the bowl. Use the mixture to clean the inside of the bowl and keep going until you have a soft dough.Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 10–12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover and leave to rise for 30–40 minutes, until doubled in size.While the dough is rising, make the filling. Cream the butter and vanilla paste together in a bowl until soft and spreadable. In a separate bowl mix the cinnamon and sugar together. Line a baking sheet with baking paper. Turn the dough onto a lightly floured surface and knock it back. Roll out the dough into a rectangle, about 25x35cm/10x14in. Turn the dough 90 degrees if necessary, so you have a long edge facing you. Tack the back edge to the work surface, pushing down with your fingers, sticking the dough to the work surface.Spread the butter mixture evenly over the dough and sprinkle with the cinnamon sugar. Roll up the dough tightly like a Swiss roll, using the tacked edge to create tension. Place on the prepared tray. Using a clean pair of sharp scissors, cut the roll into 15 slices (approximately 2cm/¾in each) almost all the way through. Pull each slice out to alternate sides and press down gently with your hands. Put the tray inside a clean plastic bag and leave to prove for 20–25 minutes, or until the dough springs back if you prod it lightly with your finger. Do not over prove.For the sugar syrup, tip the sugar and 100ml/3½fl oz water into a small pan and bring to the boil stirring until the sugar has melted. Boil until reduced by half. Preheat the oven to 220C/200C Fan/Gas 6. Brush the loaf with beaten egg and bake for 20–25 minutes until risen and golden-brown. Cover with aluminium foil after 10 minutes if it's browning too quickly. For the icing, mix the icing sugar with enough water to make a thin icing, then stir in the satsuma zest. Place the loaf on a wire rack to cool. Brush with the sugar syrup then drizzle over the icing. Leave to cool completely. Melt the butter and gently warm the milk in a saucepan. Melt the butter and gently warm the milk in a saucepan. Tip the flour and cardamom into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk, sugar and egg and turn the mixture round with your fingers. Continue to mix until you have picked up all the flour from the sides of the bowl. Use the mixture to clean the inside of the bowl and keep going until you have a soft dough. Tip the flour and cardamom into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk, sugar and egg and turn the mixture round with your fingers. Continue to mix until you have picked up all the flour from the sides of the bowl. Use the mixture to clean the inside of the bowl and keep going until you have a soft dough. Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 10–12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover and leave to rise for 30–40 minutes, until doubled in size. Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 10–12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover and leave to rise for 30–40 minutes, until doubled in size. While the dough is rising, make the filling. Cream the butter and vanilla paste together in a bowl until soft and spreadable. In a separate bowl mix the cinnamon and sugar together. While the dough is rising, make the filling. Cream the butter and vanilla paste together in a bowl until soft and spreadable. In a separate bowl mix the cinnamon and sugar together. Line a baking sheet with baking paper. Turn the dough onto a lightly floured surface and knock it back. Roll out the dough into a rectangle, about 25x35cm/10x14in. Turn the dough 90 degrees if necessary, so you have a long edge facing you. Tack the back edge to the work surface, pushing down with your fingers, sticking the dough to the work surface. Line a baking sheet with baking paper. Turn the dough onto a lightly floured surface and knock it back. Roll out the dough into a rectangle, about 25x35cm/10x14in. Turn the dough 90 degrees if necessary, so you have a long edge facing you. Tack the back edge to the work surface, pushing down with your fingers, sticking the dough to the work surface. Spread the butter mixture evenly over the dough and sprinkle with the cinnamon sugar. Roll up the dough tightly like a Swiss roll, using the tacked edge to create tension. Place on the prepared tray. Spread the butter mixture evenly over the dough and sprinkle with the cinnamon sugar. Roll up the dough tightly like a Swiss roll, using the tacked edge to create tension. Place on the prepared tray. Using a clean pair of sharp scissors, cut the roll into 15 slices (approximately 2cm/¾in each) almost all the way through. Pull each slice out to alternate sides and press down gently with your hands. Put the tray inside a clean plastic bag and leave to prove for 20–25 minutes, or until the dough springs back if you prod it lightly with your finger. Do not over prove. Using a clean pair of sharp scissors, cut the roll into 15 slices (approximately 2cm/¾in each) almost all the way through. Pull each slice out to alternate sides and press down gently with your hands. Put the tray inside a clean plastic bag and leave to prove for 20–25 minutes, or until the dough springs back if you prod it lightly with your finger. Do not over prove. For the sugar syrup, tip the sugar and 100ml/3½fl oz water into a small pan and bring to the boil stirring until the sugar has melted. Boil until reduced by half. For the sugar syrup, tip the sugar and 100ml/3½fl oz water into a small pan and bring to the boil stirring until the sugar has melted. Boil until reduced by half. Preheat the oven to 220C/200C Fan/Gas 6. Brush the loaf with beaten egg and bake for 20–25 minutes until risen and golden-brown. Cover with aluminium foil after 10 minutes if it's browning too quickly. Preheat the oven to 220C/200C Fan/Gas 6. Brush the loaf with beaten egg and bake for 20–25 minutes until risen and golden-brown. Cover with aluminium foil after 10 minutes if it's browning too quickly. For the icing, mix the icing sugar with enough water to make a thin icing, then stir in the satsuma zest. For the icing, mix the icing sugar with enough water to make a thin icing, then stir in the satsuma zest. Place the loaf on a wire rack to cool. Brush with the sugar syrup then drizzle over the icing. Leave to cool completely. Place the loaf on a wire rack to cool. Brush with the sugar syrup then drizzle over the icing. Leave to cool completely. | {
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"title": "Kanellängd recipe",
"content": "Melt the butter and gently warm the milk in a saucepan. Tip the flour and cardamom into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk, sugar and egg and turn the mixture round with your fingers. Continue to mix until you have picked up all the flour from the sides of the bowl. Use the mixture to clean the inside of the bowl and keep going until you have a soft dough.Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 10–12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover and leave to rise for 30–40 minutes, until doubled in size.While the dough is rising, make the filling. Cream the butter and vanilla paste together in a bowl until soft and spreadable. In a separate bowl mix the cinnamon and sugar together. Line a baking sheet with baking paper. Turn the dough onto a lightly floured surface and knock it back. Roll out the dough into a rectangle, about 25x35cm/10x14in. Turn the dough 90 degrees if necessary, so you have a long edge facing you. Tack the back edge to the work surface, pushing down with your fingers, sticking the dough to the work surface.Spread the butter mixture evenly over the dough and sprinkle with the cinnamon sugar. Roll up the dough tightly like a Swiss roll, using the tacked edge to create tension. Place on the prepared tray. Using a clean pair of sharp scissors, cut the roll into 15 slices (approximately 2cm/¾in each) almost all the way through. Pull each slice out to alternate sides and press down gently with your hands. Put the tray inside a clean plastic bag and leave to prove for 20–25 minutes, or until the dough springs back if you prod it lightly with your finger. Do not over prove.For the sugar syrup, tip the sugar and 100ml/3½fl oz water into a small pan and bring to the boil stirring until the sugar has melted. Boil until reduced by half. Preheat the oven to 220C/200C Fan/Gas 6. Brush the loaf with beaten egg and bake for 20–25 minutes until risen and golden-brown. Cover with aluminium foil after 10 minutes if it's browning too quickly. For the icing, mix the icing sugar with enough water to make a thin icing, then stir in the satsuma zest. Place the loaf on a wire rack to cool. Brush with the sugar syrup then drizzle over the icing. Leave to cool completely. Melt the butter and gently warm the milk in a saucepan. Melt the butter and gently warm the milk in a saucepan. Tip the flour and cardamom into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk, sugar and egg and turn the mixture round with your fingers. Continue to mix until you have picked up all the flour from the sides of the bowl. Use the mixture to clean the inside of the bowl and keep going until you have a soft dough. Tip the flour and cardamom into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk, sugar and egg and turn the mixture round with your fingers. Continue to mix until you have picked up all the flour from the sides of the bowl. Use the mixture to clean the inside of the bowl and keep going until you have a soft dough. Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 10–12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover and leave to rise for 30–40 minutes, until doubled in size. Tip the dough onto a lightly floured surface and begin to knead. Keep kneading for 10–12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin. When your dough feels smooth and silky, put it into a lightly oiled bowl. Cover and leave to rise for 30–40 minutes, until doubled in size. While the dough is rising, make the filling. Cream the butter and vanilla paste together in a bowl until soft and spreadable. In a separate bowl mix the cinnamon and sugar together. While the dough is rising, make the filling. Cream the butter and vanilla paste together in a bowl until soft and spreadable. In a separate bowl mix the cinnamon and sugar together. Line a baking sheet with baking paper. Turn the dough onto a lightly floured surface and knock it back. Roll out the dough into a rectangle, about 25x35cm/10x14in. Turn the dough 90 degrees if necessary, so you have a long edge facing you. Tack the back edge to the work surface, pushing down with your fingers, sticking the dough to the work surface. Line a baking sheet with baking paper. Turn the dough onto a lightly floured surface and knock it back. Roll out the dough into a rectangle, about 25x35cm/10x14in. Turn the dough 90 degrees if necessary, so you have a long edge facing you. Tack the back edge to the work surface, pushing down with your fingers, sticking the dough to the work surface. Spread the butter mixture evenly over the dough and sprinkle with the cinnamon sugar. Roll up the dough tightly like a Swiss roll, using the tacked edge to create tension. Place on the prepared tray. Spread the butter mixture evenly over the dough and sprinkle with the cinnamon sugar. Roll up the dough tightly like a Swiss roll, using the tacked edge to create tension. Place on the prepared tray. Using a clean pair of sharp scissors, cut the roll into 15 slices (approximately 2cm/¾in each) almost all the way through. Pull each slice out to alternate sides and press down gently with your hands. Put the tray inside a clean plastic bag and leave to prove for 20–25 minutes, or until the dough springs back if you prod it lightly with your finger. Do not over prove. Using a clean pair of sharp scissors, cut the roll into 15 slices (approximately 2cm/¾in each) almost all the way through. Pull each slice out to alternate sides and press down gently with your hands. Put the tray inside a clean plastic bag and leave to prove for 20–25 minutes, or until the dough springs back if you prod it lightly with your finger. Do not over prove. For the sugar syrup, tip the sugar and 100ml/3½fl oz water into a small pan and bring to the boil stirring until the sugar has melted. Boil until reduced by half. For the sugar syrup, tip the sugar and 100ml/3½fl oz water into a small pan and bring to the boil stirring until the sugar has melted. Boil until reduced by half. Preheat the oven to 220C/200C Fan/Gas 6. Brush the loaf with beaten egg and bake for 20–25 minutes until risen and golden-brown. Cover with aluminium foil after 10 minutes if it's browning too quickly. Preheat the oven to 220C/200C Fan/Gas 6. Brush the loaf with beaten egg and bake for 20–25 minutes until risen and golden-brown. Cover with aluminium foil after 10 minutes if it's browning too quickly. For the icing, mix the icing sugar with enough water to make a thin icing, then stir in the satsuma zest. For the icing, mix the icing sugar with enough water to make a thin icing, then stir in the satsuma zest. Place the loaf on a wire rack to cool. Brush with the sugar syrup then drizzle over the icing. Leave to cool completely. Place the loaf on a wire rack to cool. Brush with the sugar syrup then drizzle over the icing. Leave to cool completely."
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} | 42881ccedc29f30d78dc50e518f8271d602274e5b0ade8ff69f08076268c90ca | Karara aloo chaat (crisp potato salad) recipe
An average of 4.5 out of 5 stars from 2 ratings Chaat masala is the spice mix that gives that characteristic zing to Indian snacks. Here it’s used to flavour crisp fried potatoes with a quick homemade chutney and a yogurt foam. 250g/9oz yoghurt50ml/2fl oz single cream50ml/2fl oz sugar syrupsiphon with two charges 250g/9oz yoghurt 50ml/2fl oz single cream 50ml/2fl oz sugar syrup siphon with two charges vegetable oil, for shallow and deep frying500g/1lb 2oz King Edward potatoes, peeled and cut into large cubes100g/3½oz purple or Peruvian potatoes, thinly sliced using a mandolinesea salt vegetable oil, for shallow and deep frying 500g/1lb 2oz King Edward potatoes, peeled and cut into large cubes 100g/3½oz purple or Peruvian potatoes, thinly sliced using a mandoline sea salt 100g/3½oz granulated sugar2 tbsp mango powder1 tsp mild Kashmiri chili powder or sweet paprika1 tbsp black salt (kala namak)1 tsp toasted cumin powder (seeds toasted and ground to powder)1 tsp ground ginger 1 tsp powdered fennel seeds salt, to taste 100g/3½oz granulated sugar 2 tbsp mango powder 1 tsp mild Kashmiri chili powder or sweet paprika 1 tbsp black salt (kala namak) 1 tsp toasted cumin powder (seeds toasted and ground to powder) 1 tsp ground ginger 1 tsp powdered fennel seeds salt, to taste ½ pomegranate, seeds only1 tbsp coriander leaves, chopped1 tbsp mint leaves, choppedbaby watercresschaat masala and red chilli powder, mixed together in a shaker to sprinkle ½ pomegranate, seeds only 1 tbsp coriander leaves, chopped 1 tbsp mint leaves, chopped baby watercress chaat masala and red chilli powder, mixed together in a shaker to sprinkle Method For the yoghurt foam, mix the yoghurt, cream and sugar syrup together. Put the mixture into a siphon bottle, making sure the bottle is at least half full, and charge with two nitro cartridges. Keep the bottle chilled for two hours before using.For the Karara aloo chaat, in a frying pan heat a little vegetable oil and fry the King Edward potatoes in medium hot oil until almost cooked. Remove them from the pan and put them on a tray lined with kitchen paper. Place another layer of kitchen paper on top and press them flat. Fry them again to make them light brown in color and crisp. Remove and drain on a tray lined with kitchen paper.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)Deep fry the Peruvian potato slices to make crisps. Sprinkle with sea salt and set aside until needed.For the spicy chutney, mix 100ml/3½fl oz of water with the sugar in a small pan and bring to the boil. Add the rest of the ingredients and simmer for 4-5 minutes, or until you have a fairly thick chutney. Add water to thin down, if required.To serve, toss the fried hot potatoes with the pomegranate seeds, coriander and 2-3 tablespoons of chutney. Place on a plate in 3-4 small clusters. Pipe the yoghurt foam in between and garnish with purple potato crisps, mint and watercress. Sprinkle with chaat masala and red chilli powder. For the yoghurt foam, mix the yoghurt, cream and sugar syrup together. Put the mixture into a siphon bottle, making sure the bottle is at least half full, and charge with two nitro cartridges. Keep the bottle chilled for two hours before using. For the yoghurt foam, mix the yoghurt, cream and sugar syrup together. Put the mixture into a siphon bottle, making sure the bottle is at least half full, and charge with two nitro cartridges. Keep the bottle chilled for two hours before using. For the Karara aloo chaat, in a frying pan heat a little vegetable oil and fry the King Edward potatoes in medium hot oil until almost cooked. Remove them from the pan and put them on a tray lined with kitchen paper. Place another layer of kitchen paper on top and press them flat. For the Karara aloo chaat, in a frying pan heat a little vegetable oil and fry the King Edward potatoes in medium hot oil until almost cooked. Remove them from the pan and put them on a tray lined with kitchen paper. Place another layer of kitchen paper on top and press them flat. Fry them again to make them light brown in color and crisp. Remove and drain on a tray lined with kitchen paper. Fry them again to make them light brown in color and crisp. Remove and drain on a tray lined with kitchen paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended) Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended) Deep fry the Peruvian potato slices to make crisps. Sprinkle with sea salt and set aside until needed. Deep fry the Peruvian potato slices to make crisps. Sprinkle with sea salt and set aside until needed. For the spicy chutney, mix 100ml/3½fl oz of water with the sugar in a small pan and bring to the boil. Add the rest of the ingredients and simmer for 4-5 minutes, or until you have a fairly thick chutney. Add water to thin down, if required. For the spicy chutney, mix 100ml/3½fl oz of water with the sugar in a small pan and bring to the boil. Add the rest of the ingredients and simmer for 4-5 minutes, or until you have a fairly thick chutney. Add water to thin down, if required. To serve, toss the fried hot potatoes with the pomegranate seeds, coriander and 2-3 tablespoons of chutney. Place on a plate in 3-4 small clusters. Pipe the yoghurt foam in between and garnish with purple potato crisps, mint and watercress. Sprinkle with chaat masala and red chilli powder. To serve, toss the fried hot potatoes with the pomegranate seeds, coriander and 2-3 tablespoons of chutney. Place on a plate in 3-4 small clusters. Pipe the yoghurt foam in between and garnish with purple potato crisps, mint and watercress. Sprinkle with chaat masala and red chilli powder. | {
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"title": "Karara aloo chaat (crisp potato salad) recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Chaat masala is the spice mix that gives that characteristic zing to Indian snacks. Here it’s used to flavour crisp fried potatoes with a quick homemade chutney and a yogurt foam. 250g/9oz yoghurt50ml/2fl oz single cream50ml/2fl oz sugar syrupsiphon with two charges 250g/9oz yoghurt 50ml/2fl oz single cream 50ml/2fl oz sugar syrup siphon with two charges vegetable oil, for shallow and deep frying500g/1lb 2oz King Edward potatoes, peeled and cut into large cubes100g/3½oz purple or Peruvian potatoes, thinly sliced using a mandolinesea salt vegetable oil, for shallow and deep frying 500g/1lb 2oz King Edward potatoes, peeled and cut into large cubes 100g/3½oz purple or Peruvian potatoes, thinly sliced using a mandoline sea salt 100g/3½oz granulated sugar2 tbsp mango powder1 tsp mild Kashmiri chili powder or sweet paprika1 tbsp black salt (kala namak)1 tsp toasted cumin powder (seeds toasted and ground to powder)1 tsp ground ginger 1 tsp powdered fennel seeds salt, to taste 100g/3½oz granulated sugar 2 tbsp mango powder 1 tsp mild Kashmiri chili powder or sweet paprika 1 tbsp black salt (kala namak) 1 tsp toasted cumin powder (seeds toasted and ground to powder) 1 tsp ground ginger 1 tsp powdered fennel seeds salt, to taste ½ pomegranate, seeds only1 tbsp coriander leaves, chopped1 tbsp mint leaves, choppedbaby watercresschaat masala and red chilli powder, mixed together in a shaker to sprinkle ½ pomegranate, seeds only 1 tbsp coriander leaves, chopped 1 tbsp mint leaves, chopped baby watercress chaat masala and red chilli powder, mixed together in a shaker to sprinkle Method For the yoghurt foam, mix the yoghurt, cream and sugar syrup together. Put the mixture into a siphon bottle, making sure the bottle is at least half full, and charge with two nitro cartridges. Keep the bottle chilled for two hours before using.For the Karara aloo chaat, in a frying pan heat a little vegetable oil and fry the King Edward potatoes in medium hot oil until almost cooked. Remove them from the pan and put them on a tray lined with kitchen paper. Place another layer of kitchen paper on top and press them flat. Fry them again to make them light brown in color and crisp. Remove and drain on a tray lined with kitchen paper.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)Deep fry the Peruvian potato slices to make crisps. Sprinkle with sea salt and set aside until needed.For the spicy chutney, mix 100ml/3½fl oz of water with the sugar in a small pan and bring to the boil. Add the rest of the ingredients and simmer for 4-5 minutes, or until you have a fairly thick chutney. Add water to thin down, if required.To serve, toss the fried hot potatoes with the pomegranate seeds, coriander and 2-3 tablespoons of chutney. Place on a plate in 3-4 small clusters. Pipe the yoghurt foam in between and garnish with purple potato crisps, mint and watercress. Sprinkle with chaat masala and red chilli powder. For the yoghurt foam, mix the yoghurt, cream and sugar syrup together. Put the mixture into a siphon bottle, making sure the bottle is at least half full, and charge with two nitro cartridges. Keep the bottle chilled for two hours before using. For the yoghurt foam, mix the yoghurt, cream and sugar syrup together. Put the mixture into a siphon bottle, making sure the bottle is at least half full, and charge with two nitro cartridges. Keep the bottle chilled for two hours before using. For the Karara aloo chaat, in a frying pan heat a little vegetable oil and fry the King Edward potatoes in medium hot oil until almost cooked. Remove them from the pan and put them on a tray lined with kitchen paper. Place another layer of kitchen paper on top and press them flat. For the Karara aloo chaat, in a frying pan heat a little vegetable oil and fry the King Edward potatoes in medium hot oil until almost cooked. Remove them from the pan and put them on a tray lined with kitchen paper. Place another layer of kitchen paper on top and press them flat. Fry them again to make them light brown in color and crisp. Remove and drain on a tray lined with kitchen paper. Fry them again to make them light brown in color and crisp. Remove and drain on a tray lined with kitchen paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended) Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended) Deep fry the Peruvian potato slices to make crisps. Sprinkle with sea salt and set aside until needed. Deep fry the Peruvian potato slices to make crisps. Sprinkle with sea salt and set aside until needed. For the spicy chutney, mix 100ml/3½fl oz of water with the sugar in a small pan and bring to the boil. Add the rest of the ingredients and simmer for 4-5 minutes, or until you have a fairly thick chutney. Add water to thin down, if required. For the spicy chutney, mix 100ml/3½fl oz of water with the sugar in a small pan and bring to the boil. Add the rest of the ingredients and simmer for 4-5 minutes, or until you have a fairly thick chutney. Add water to thin down, if required. To serve, toss the fried hot potatoes with the pomegranate seeds, coriander and 2-3 tablespoons of chutney. Place on a plate in 3-4 small clusters. Pipe the yoghurt foam in between and garnish with purple potato crisps, mint and watercress. Sprinkle with chaat masala and red chilli powder. To serve, toss the fried hot potatoes with the pomegranate seeds, coriander and 2-3 tablespoons of chutney. Place on a plate in 3-4 small clusters. Pipe the yoghurt foam in between and garnish with purple potato crisps, mint and watercress. Sprinkle with chaat masala and red chilli powder."
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} | 87ce8ecbd086c6eb803121472616d0f2c67a7d6a93d33471595bc3bf206f4abd | Kashmiri biryani recipe
An average of 4.4 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kashmiri_biryani_14589_16x9.jpg A melting pot of tender meat, rice, dried fruits and Kashmiri spices - this biryani is great for treating special guests to a feast. 2 tbsp ginger and garlic paste 430ml/15fl oz plain yoghurt½ tsp ground turmeric1 tbsp red chilli powder¼ nutmeg, grated1 tsp caster sugar1½ tsp salt1 lemon, juice only 2 tbsp ginger and garlic paste 430ml/15fl oz plain yoghurt ½ tsp ground turmeric 1 tbsp red chilli powder ¼ nutmeg, grated 1 tsp caster sugar 1½ tsp salt 1 lemon, juice only 1kg/2lb 4oz mutton from leg or shoulder, bone removed, cut into 2.5cm/1in cubes500g/1lb 2oz basmati rice½ lime, juice only¼ tbsp salt150g/5½oz ghee, melted, or vegetable oil40g/1½oz raisins60g/2¼oz walnut halves4 green cardamom pods5cm/2in piece of cinnamon stick3 bay leaves1 tsp cumin seeds2 black cardamom pods (optional)2 tsp ground coriander1 tsp garam masala ½ tsp saffron strands, soaked in 120ml/4fl oz warm milk or waterfew drops rosewater or kewra water30g/1oz dried figs and apricots30g/1oz dried cranberries20g/¾oz fresh mint leaves 1kg/2lb 4oz mutton from leg or shoulder, bone removed, cut into 2.5cm/1in cubes 500g/1lb 2oz basmati rice ½ lime, juice only ¼ tbsp salt 150g/5½oz ghee, melted, or vegetable oil 40g/1½oz raisins 60g/2¼oz walnut halves 4 green cardamom pods 5cm/2in piece of cinnamon stick 3 bay leaves 1 tsp cumin seeds 2 black cardamom pods (optional) 2 tsp ground coriander 1 tsp garam masala ½ tsp saffron strands, soaked in 120ml/4fl oz warm milk or water few drops rosewater or kewra water 30g/1oz dried figs and apricots 30g/1oz dried cranberries 20g/¾oz fresh mint leaves Method Mix the marinade ingredients together in a large bowl, add the meat and stir to coat. Cover and put in the fridge to marinate for 30 minutes, or if possible overnight.Meanwhile, wash the rice in a couple of changes of water, then soak it for 20 minutes. Bring 2.5 litres/4½ pints of water to the boil in a large saucepan. Add the rice, lime juice and salt and boil for 6 minutes, until the rice is two-thirds cooked. Drain the rice and spread it out on a tray to cool.Heat two-thirds of the ghee or vegetable oil in a wide, heavy-based casserole dish. Add the raisins and fry for 30 seconds, or until they puff up, then remove them and drain on kitchen paper. Add the walnuts and fry for 30 seconds, then remove them and drain on kitchen paper.Add the cardamom pods, cinnamon and bay to the casserole and fry for 30–60 seconds. Add the cumin and black cardamom pods. Add the meat with its marinade and cook for 10–12 minutes over a high heat, stirring occasionally. Add the coriander, garam masala and 250ml/9fl oz of water and cook, covered, over a medium heat for 1 hour, or until the meat is tender and some sauce still remains in the pan. Add a little more water, if needed.To assemble, spread an even layer of the rice over the cooked meat and sauce, sprinkle the saffron milk, rose water, fried raisins and walnuts, cranberries and mint over the rice and the remaining ghee.Cover with a tightly fitting lid and cook over a medium–low heat for 10–15 minutes, until the dish is hot through. Set aside for another 5 minutes, then open the pot and serve. Mix the marinade ingredients together in a large bowl, add the meat and stir to coat. Cover and put in the fridge to marinate for 30 minutes, or if possible overnight. Mix the marinade ingredients together in a large bowl, add the meat and stir to coat. Cover and put in the fridge to marinate for 30 minutes, or if possible overnight. Meanwhile, wash the rice in a couple of changes of water, then soak it for 20 minutes. Bring 2.5 litres/4½ pints of water to the boil in a large saucepan. Add the rice, lime juice and salt and boil for 6 minutes, until the rice is two-thirds cooked. Drain the rice and spread it out on a tray to cool. Meanwhile, wash the rice in a couple of changes of water, then soak it for 20 minutes. Bring 2.5 litres/4½ pints of water to the boil in a large saucepan. Add the rice, lime juice and salt and boil for 6 minutes, until the rice is two-thirds cooked. Drain the rice and spread it out on a tray to cool. Heat two-thirds of the ghee or vegetable oil in a wide, heavy-based casserole dish. Add the raisins and fry for 30 seconds, or until they puff up, then remove them and drain on kitchen paper. Add the walnuts and fry for 30 seconds, then remove them and drain on kitchen paper. Heat two-thirds of the ghee or vegetable oil in a wide, heavy-based casserole dish. Add the raisins and fry for 30 seconds, or until they puff up, then remove them and drain on kitchen paper. Add the walnuts and fry for 30 seconds, then remove them and drain on kitchen paper. Add the cardamom pods, cinnamon and bay to the casserole and fry for 30–60 seconds. Add the cumin and black cardamom pods. Add the meat with its marinade and cook for 10–12 minutes over a high heat, stirring occasionally. Add the coriander, garam masala and 250ml/9fl oz of water and cook, covered, over a medium heat for 1 hour, or until the meat is tender and some sauce still remains in the pan. Add a little more water, if needed. Add the cardamom pods, cinnamon and bay to the casserole and fry for 30–60 seconds. Add the cumin and black cardamom pods. Add the meat with its marinade and cook for 10–12 minutes over a high heat, stirring occasionally. Add the coriander, garam masala and 250ml/9fl oz of water and cook, covered, over a medium heat for 1 hour, or until the meat is tender and some sauce still remains in the pan. Add a little more water, if needed. To assemble, spread an even layer of the rice over the cooked meat and sauce, sprinkle the saffron milk, rose water, fried raisins and walnuts, cranberries and mint over the rice and the remaining ghee. To assemble, spread an even layer of the rice over the cooked meat and sauce, sprinkle the saffron milk, rose water, fried raisins and walnuts, cranberries and mint over the rice and the remaining ghee. Cover with a tightly fitting lid and cook over a medium–low heat for 10–15 minutes, until the dish is hot through. Set aside for another 5 minutes, then open the pot and serve. Cover with a tightly fitting lid and cook over a medium–low heat for 10–15 minutes, until the dish is hot through. Set aside for another 5 minutes, then open the pot and serve. | {
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"content": "An average of 4.4 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kashmiri_biryani_14589_16x9.jpg A melting pot of tender meat, rice, dried fruits and Kashmiri spices - this biryani is great for treating special guests to a feast. 2 tbsp ginger and garlic paste 430ml/15fl oz plain yoghurt½ tsp ground turmeric1 tbsp red chilli powder¼ nutmeg, grated1 tsp caster sugar1½ tsp salt1 lemon, juice only 2 tbsp ginger and garlic paste 430ml/15fl oz plain yoghurt ½ tsp ground turmeric 1 tbsp red chilli powder ¼ nutmeg, grated 1 tsp caster sugar 1½ tsp salt 1 lemon, juice only 1kg/2lb 4oz mutton from leg or shoulder, bone removed, cut into 2.5cm/1in cubes500g/1lb 2oz basmati rice½ lime, juice only¼ tbsp salt150g/5½oz ghee, melted, or vegetable oil40g/1½oz raisins60g/2¼oz walnut halves4 green cardamom pods5cm/2in piece of cinnamon stick3 bay leaves1 tsp cumin seeds2 black cardamom pods (optional)2 tsp ground coriander1 tsp garam masala ½ tsp saffron strands, soaked in 120ml/4fl oz warm milk or waterfew drops rosewater or kewra water30g/1oz dried figs and apricots30g/1oz dried cranberries20g/¾oz fresh mint leaves 1kg/2lb 4oz mutton from leg or shoulder, bone removed, cut into 2.5cm/1in cubes 500g/1lb 2oz basmati rice ½ lime, juice only ¼ tbsp salt 150g/5½oz ghee, melted, or vegetable oil 40g/1½oz raisins 60g/2¼oz walnut halves 4 green cardamom pods 5cm/2in piece of cinnamon stick 3 bay leaves 1 tsp cumin seeds 2 black cardamom pods (optional) 2 tsp ground coriander 1 tsp garam masala ½ tsp saffron strands, soaked in 120ml/4fl oz warm milk or water few drops rosewater or kewra water 30g/1oz dried figs and apricots 30g/1oz dried cranberries 20g/¾oz fresh mint leaves Method Mix the marinade ingredients together in a large bowl, add the meat and stir to coat. Cover and put in the fridge to marinate for 30 minutes, or if possible overnight.Meanwhile, wash the rice in a couple of changes of water, then soak it for 20 minutes. Bring 2.5 litres/4½ pints of water to the boil in a large saucepan. Add the rice, lime juice and salt and boil for 6 minutes, until the rice is two-thirds cooked. Drain the rice and spread it out on a tray to cool.Heat two-thirds of the ghee or vegetable oil in a wide, heavy-based casserole dish. Add the raisins and fry for 30 seconds, or until they puff up, then remove them and drain on kitchen paper. Add the walnuts and fry for 30 seconds, then remove them and drain on kitchen paper.Add the cardamom pods, cinnamon and bay to the casserole and fry for 30–60 seconds. Add the cumin and black cardamom pods. Add the meat with its marinade and cook for 10–12 minutes over a high heat, stirring occasionally. Add the coriander, garam masala and 250ml/9fl oz of water and cook, covered, over a medium heat for 1 hour, or until the meat is tender and some sauce still remains in the pan. Add a little more water, if needed.To assemble, spread an even layer of the rice over the cooked meat and sauce, sprinkle the saffron milk, rose water, fried raisins and walnuts, cranberries and mint over the rice and the remaining ghee.Cover with a tightly fitting lid and cook over a medium–low heat for 10–15 minutes, until the dish is hot through. Set aside for another 5 minutes, then open the pot and serve. Mix the marinade ingredients together in a large bowl, add the meat and stir to coat. Cover and put in the fridge to marinate for 30 minutes, or if possible overnight. Mix the marinade ingredients together in a large bowl, add the meat and stir to coat. Cover and put in the fridge to marinate for 30 minutes, or if possible overnight. Meanwhile, wash the rice in a couple of changes of water, then soak it for 20 minutes. Bring 2.5 litres/4½ pints of water to the boil in a large saucepan. Add the rice, lime juice and salt and boil for 6 minutes, until the rice is two-thirds cooked. Drain the rice and spread it out on a tray to cool. Meanwhile, wash the rice in a couple of changes of water, then soak it for 20 minutes. Bring 2.5 litres/4½ pints of water to the boil in a large saucepan. Add the rice, lime juice and salt and boil for 6 minutes, until the rice is two-thirds cooked. Drain the rice and spread it out on a tray to cool. Heat two-thirds of the ghee or vegetable oil in a wide, heavy-based casserole dish. Add the raisins and fry for 30 seconds, or until they puff up, then remove them and drain on kitchen paper. Add the walnuts and fry for 30 seconds, then remove them and drain on kitchen paper. Heat two-thirds of the ghee or vegetable oil in a wide, heavy-based casserole dish. Add the raisins and fry for 30 seconds, or until they puff up, then remove them and drain on kitchen paper. Add the walnuts and fry for 30 seconds, then remove them and drain on kitchen paper. Add the cardamom pods, cinnamon and bay to the casserole and fry for 30–60 seconds. Add the cumin and black cardamom pods. Add the meat with its marinade and cook for 10–12 minutes over a high heat, stirring occasionally. Add the coriander, garam masala and 250ml/9fl oz of water and cook, covered, over a medium heat for 1 hour, or until the meat is tender and some sauce still remains in the pan. Add a little more water, if needed. Add the cardamom pods, cinnamon and bay to the casserole and fry for 30–60 seconds. Add the cumin and black cardamom pods. Add the meat with its marinade and cook for 10–12 minutes over a high heat, stirring occasionally. Add the coriander, garam masala and 250ml/9fl oz of water and cook, covered, over a medium heat for 1 hour, or until the meat is tender and some sauce still remains in the pan. Add a little more water, if needed. To assemble, spread an even layer of the rice over the cooked meat and sauce, sprinkle the saffron milk, rose water, fried raisins and walnuts, cranberries and mint over the rice and the remaining ghee. To assemble, spread an even layer of the rice over the cooked meat and sauce, sprinkle the saffron milk, rose water, fried raisins and walnuts, cranberries and mint over the rice and the remaining ghee. Cover with a tightly fitting lid and cook over a medium–low heat for 10–15 minutes, until the dish is hot through. Set aside for another 5 minutes, then open the pot and serve. Cover with a tightly fitting lid and cook over a medium–low heat for 10–15 minutes, until the dish is hot through. Set aside for another 5 minutes, then open the pot and serve."
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} | f06dca65ca49866fca9dc85be998f1844788bb00d1836fc326edb73c01c3456c | Lamb neck with pomegranate molasses and beans recipe
An average of 3.7 out of 5 stars from 3 ratings A warming lamb neck stew with fresh beans by Tomar Amedi for this years Rosh Hashanah. 1 heaped tsp cumin seeds800-900g/1lb 12oz - 2lb lamb neck (cut into 2cm pieces)flour, for dusting60ml/2fl oz rapeseed oil (or any vegetable oil)1 leek, sliced into 1 cm rounds8 garlic cloves, quartered2 handfuls mint leaves60ml/2fl oz lemon juice2 tbsp date syrup150ml/5fl oz pomegranate molasses 500ml/18fl oz chicken stock or water400-500g/14oz-1lb 2oz yardlong or fine green beanshandful pomegranate seeds 1 heaped tsp cumin seeds 800-900g/1lb 12oz - 2lb lamb neck (cut into 2cm pieces) flour, for dusting 60ml/2fl oz rapeseed oil (or any vegetable oil) 1 leek, sliced into 1 cm rounds 8 garlic cloves, quartered 2 handfuls mint leaves 60ml/2fl oz lemon juice 2 tbsp date syrup 150ml/5fl oz pomegranate molasses 500ml/18fl oz chicken stock or water 400-500g/14oz-1lb 2oz yardlong or fine green beans handful pomegranate seeds Method Toast the cumin seeds in a frying pan over a medium heat until fragrant. Once toasted allow to cool, then crush lightly with a pestle and mortar and set aside.To make the lamb, season all sides of the lamb generously with salt, then coat with flour. Place a large shallow ovenproof pan over a high heat, add the rapeseed oil and fry the lamb neck on all sides until golden-brown. Once browned remove from the pan and lower the heat.Add the leek, garlic, half the mint leaves and the crushed cumin, and cook stirring for 5 minutes or so. Add the lemon juice 4 tablespoons of water, and stir with a wooden spoon, scraping the bottom of the pan; this is known as deglazing. Stir in the date syrup and pomegranate molasses. Once combined add the stock or water and bring to the boil. Lower the heat to a simmer, add the lamb and season with salt and pepper.Preheat the oven to160C/140C Fan/Gas 3. Cover the pan with a lid or foil, and place in the oven for 5 hours. Meanwhile, fill a large saucepan with salted water over a high heat. Add the beans and blanch them for 2–3 minutes. Remove from the water using a slotted spoon and place in ice water to stop the cooking process. When the stew is 5–7 minutes from being done, add the beans to the stew and season to taste if needed. Garnish with the remaining mint leaves, fresh pomegranates seeds, and sea salt. Shana Tova! Toast the cumin seeds in a frying pan over a medium heat until fragrant. Once toasted allow to cool, then crush lightly with a pestle and mortar and set aside. Toast the cumin seeds in a frying pan over a medium heat until fragrant. Once toasted allow to cool, then crush lightly with a pestle and mortar and set aside. To make the lamb, season all sides of the lamb generously with salt, then coat with flour. To make the lamb, season all sides of the lamb generously with salt, then coat with flour. Place a large shallow ovenproof pan over a high heat, add the rapeseed oil and fry the lamb neck on all sides until golden-brown. Once browned remove from the pan and lower the heat. Place a large shallow ovenproof pan over a high heat, add the rapeseed oil and fry the lamb neck on all sides until golden-brown. Once browned remove from the pan and lower the heat. Add the leek, garlic, half the mint leaves and the crushed cumin, and cook stirring for 5 minutes or so. Add the lemon juice 4 tablespoons of water, and stir with a wooden spoon, scraping the bottom of the pan; this is known as deglazing. Stir in the date syrup and pomegranate molasses. Once combined add the stock or water and bring to the boil. Lower the heat to a simmer, add the lamb and season with salt and pepper. Add the leek, garlic, half the mint leaves and the crushed cumin, and cook stirring for 5 minutes or so. Add the lemon juice 4 tablespoons of water, and stir with a wooden spoon, scraping the bottom of the pan; this is known as deglazing. Stir in the date syrup and pomegranate molasses. Once combined add the stock or water and bring to the boil. Lower the heat to a simmer, add the lamb and season with salt and pepper. Preheat the oven to160C/140C Fan/Gas 3. Cover the pan with a lid or foil, and place in the oven for 5 hours. Preheat the oven to160C/140C Fan/Gas 3. Cover the pan with a lid or foil, and place in the oven for 5 hours. Meanwhile, fill a large saucepan with salted water over a high heat. Add the beans and blanch them for 2–3 minutes. Remove from the water using a slotted spoon and place in ice water to stop the cooking process. When the stew is 5–7 minutes from being done, add the beans to the stew and season to taste if needed. Meanwhile, fill a large saucepan with salted water over a high heat. Add the beans and blanch them for 2–3 minutes. Remove from the water using a slotted spoon and place in ice water to stop the cooking process. When the stew is 5–7 minutes from being done, add the beans to the stew and season to taste if needed. Garnish with the remaining mint leaves, fresh pomegranates seeds, and sea salt. Shana Tova! Garnish with the remaining mint leaves, fresh pomegranates seeds, and sea salt. Shana Tova! Recipe tips For a vegan version, you can replace the lamb neck with 8-10 baby beetroots, peeled and 1 bunch Swiss chard, washed and roughly chopped. Fry the beetroot as you would the lamb, then add the leeks, garlic and mint and fry, then add the chard and fry. Then continue the recipe but using water instead of stock. | {
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"title": "Lamb neck with pomegranate molasses and beans recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings A warming lamb neck stew with fresh beans by Tomar Amedi for this years Rosh Hashanah. 1 heaped tsp cumin seeds800-900g/1lb 12oz - 2lb lamb neck (cut into 2cm pieces)flour, for dusting60ml/2fl oz rapeseed oil (or any vegetable oil)1 leek, sliced into 1 cm rounds8 garlic cloves, quartered2 handfuls mint leaves60ml/2fl oz lemon juice2 tbsp date syrup150ml/5fl oz pomegranate molasses 500ml/18fl oz chicken stock or water400-500g/14oz-1lb 2oz yardlong or fine green beanshandful pomegranate seeds 1 heaped tsp cumin seeds 800-900g/1lb 12oz - 2lb lamb neck (cut into 2cm pieces) flour, for dusting 60ml/2fl oz rapeseed oil (or any vegetable oil) 1 leek, sliced into 1 cm rounds 8 garlic cloves, quartered 2 handfuls mint leaves 60ml/2fl oz lemon juice 2 tbsp date syrup 150ml/5fl oz pomegranate molasses 500ml/18fl oz chicken stock or water 400-500g/14oz-1lb 2oz yardlong or fine green beans handful pomegranate seeds Method Toast the cumin seeds in a frying pan over a medium heat until fragrant. Once toasted allow to cool, then crush lightly with a pestle and mortar and set aside.To make the lamb, season all sides of the lamb generously with salt, then coat with flour. Place a large shallow ovenproof pan over a high heat, add the rapeseed oil and fry the lamb neck on all sides until golden-brown. Once browned remove from the pan and lower the heat.Add the leek, garlic, half the mint leaves and the crushed cumin, and cook stirring for 5 minutes or so. Add the lemon juice 4 tablespoons of water, and stir with a wooden spoon, scraping the bottom of the pan; this is known as deglazing. Stir in the date syrup and pomegranate molasses. Once combined add the stock or water and bring to the boil. Lower the heat to a simmer, add the lamb and season with salt and pepper.Preheat the oven to160C/140C Fan/Gas 3. Cover the pan with a lid or foil, and place in the oven for 5 hours. Meanwhile, fill a large saucepan with salted water over a high heat. Add the beans and blanch them for 2–3 minutes. Remove from the water using a slotted spoon and place in ice water to stop the cooking process. When the stew is 5–7 minutes from being done, add the beans to the stew and season to taste if needed. Garnish with the remaining mint leaves, fresh pomegranates seeds, and sea salt. Shana Tova! Toast the cumin seeds in a frying pan over a medium heat until fragrant. Once toasted allow to cool, then crush lightly with a pestle and mortar and set aside. Toast the cumin seeds in a frying pan over a medium heat until fragrant. Once toasted allow to cool, then crush lightly with a pestle and mortar and set aside. To make the lamb, season all sides of the lamb generously with salt, then coat with flour. To make the lamb, season all sides of the lamb generously with salt, then coat with flour. Place a large shallow ovenproof pan over a high heat, add the rapeseed oil and fry the lamb neck on all sides until golden-brown. Once browned remove from the pan and lower the heat. Place a large shallow ovenproof pan over a high heat, add the rapeseed oil and fry the lamb neck on all sides until golden-brown. Once browned remove from the pan and lower the heat. Add the leek, garlic, half the mint leaves and the crushed cumin, and cook stirring for 5 minutes or so. Add the lemon juice 4 tablespoons of water, and stir with a wooden spoon, scraping the bottom of the pan; this is known as deglazing. Stir in the date syrup and pomegranate molasses. Once combined add the stock or water and bring to the boil. Lower the heat to a simmer, add the lamb and season with salt and pepper. Add the leek, garlic, half the mint leaves and the crushed cumin, and cook stirring for 5 minutes or so. Add the lemon juice 4 tablespoons of water, and stir with a wooden spoon, scraping the bottom of the pan; this is known as deglazing. Stir in the date syrup and pomegranate molasses. Once combined add the stock or water and bring to the boil. Lower the heat to a simmer, add the lamb and season with salt and pepper. Preheat the oven to160C/140C Fan/Gas 3. Cover the pan with a lid or foil, and place in the oven for 5 hours. Preheat the oven to160C/140C Fan/Gas 3. Cover the pan with a lid or foil, and place in the oven for 5 hours. Meanwhile, fill a large saucepan with salted water over a high heat. Add the beans and blanch them for 2–3 minutes. Remove from the water using a slotted spoon and place in ice water to stop the cooking process. When the stew is 5–7 minutes from being done, add the beans to the stew and season to taste if needed. Meanwhile, fill a large saucepan with salted water over a high heat. Add the beans and blanch them for 2–3 minutes. Remove from the water using a slotted spoon and place in ice water to stop the cooking process. When the stew is 5–7 minutes from being done, add the beans to the stew and season to taste if needed. Garnish with the remaining mint leaves, fresh pomegranates seeds, and sea salt. Shana Tova! Garnish with the remaining mint leaves, fresh pomegranates seeds, and sea salt. Shana Tova! Recipe tips For a vegan version, you can replace the lamb neck with 8-10 baby beetroots, peeled and 1 bunch Swiss chard, washed and roughly chopped. Fry the beetroot as you would the lamb, then add the leeks, garlic and mint and fry, then add the chard and fry. Then continue the recipe but using water instead of stock."
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} | a3b524ab5bbf2dd8da52bef9259d3397fb7eeaa419ac7e52a0818fa6c3f89c61 | Lablabi recipe
Lablabi (Tunisian breakfast) An average of 4.0 out of 5 stars from 6 ratings This Tunisian egg and chickpea breakfast dish is a great protein-rich start to the day. 250g/9oz dried chickpeas1 garlic bulb, cut through the middle few fresh thyme sprigs1 red chilli 1 bay leaf 1 small cinnamon stick 1 brown onion, cut into quarters2 celery sticks, roughly chopped500ml/18fl oz chicken stock2 tbsp good quality olive oil, to tastesalt and freshly ground black pepper 250g/9oz dried chickpeas 1 garlic bulb, cut through the middle few fresh thyme sprigs 1 red chilli 1 bay leaf 1 small cinnamon stick 1 brown onion, cut into quarters 2 celery sticks, roughly chopped 500ml/18fl oz chicken stock 2 tbsp good quality olive oil, to taste salt and freshly ground black pepper 2 free-range eggs1 tbsp white wine vinegar4 slices baguette1 garlic clove, cut in halfolive oil, for drizzling½ tsp mixed cumin and caraway seeds1 tbsp mild rose harissa paste 4 sundried tomatoes, rehydrated in boiling water if necessary1 small handful fresh flatleaf parsley, roughly chopped1 lemon, zest and juice pinch flaked sea salt 2 free-range eggs 1 tbsp white wine vinegar 4 slices baguette 1 garlic clove, cut in half olive oil, for drizzling ½ tsp mixed cumin and caraway seeds 1 tbsp mild rose harissa paste 4 sundried tomatoes, rehydrated in boiling water if necessary 1 small handful fresh flatleaf parsley, roughly chopped 1 lemon, zest and juice pinch flaked sea salt Method To make the breakfast, place the chickpeas with all the aromatics, vegetables and stock in a pot or large saucepan and bring to the boil. Simmer for around 1½–2 hours. Remove the onion and celery, chop finely and stir back into the pot. Remove the garlic and chilli, leave to cool slightly then squeeze the garlic and chilli out from their skins and stir back into the pot. Season and add a generous glug of good quality olive oil. To poach the eggs, bring a large saucepan of water to the boil. Season the water and add the vinegar. Give the water a stir, then crack and drop in the eggs gently. Cook for 2–3 minutes depending how well done you like your eggs. Toast the baguette slices, then rub the toasted baguette with the garlic and drizzle with olive oil. Toast the cumin and caraway seeds in a hot pan for a minute until fragrant. To serve, spoon the chickpeas and some of the broth into a large serving dish, and garnish with the eggs, toasted baguette and the rest of the ingredients. Serve immediately. To make the breakfast, place the chickpeas with all the aromatics, vegetables and stock in a pot or large saucepan and bring to the boil. Simmer for around 1½–2 hours. Remove the onion and celery, chop finely and stir back into the pot. Remove the garlic and chilli, leave to cool slightly then squeeze the garlic and chilli out from their skins and stir back into the pot. Season and add a generous glug of good quality olive oil. To make the breakfast, place the chickpeas with all the aromatics, vegetables and stock in a pot or large saucepan and bring to the boil. Simmer for around 1½–2 hours. Remove the onion and celery, chop finely and stir back into the pot. Remove the garlic and chilli, leave to cool slightly then squeeze the garlic and chilli out from their skins and stir back into the pot. Season and add a generous glug of good quality olive oil. To poach the eggs, bring a large saucepan of water to the boil. Season the water and add the vinegar. Give the water a stir, then crack and drop in the eggs gently. Cook for 2–3 minutes depending how well done you like your eggs. To poach the eggs, bring a large saucepan of water to the boil. Season the water and add the vinegar. Give the water a stir, then crack and drop in the eggs gently. Cook for 2–3 minutes depending how well done you like your eggs. Toast the baguette slices, then rub the toasted baguette with the garlic and drizzle with olive oil. Toast the cumin and caraway seeds in a hot pan for a minute until fragrant. Toast the baguette slices, then rub the toasted baguette with the garlic and drizzle with olive oil. Toast the cumin and caraway seeds in a hot pan for a minute until fragrant. To serve, spoon the chickpeas and some of the broth into a large serving dish, and garnish with the eggs, toasted baguette and the rest of the ingredients. Serve immediately. To serve, spoon the chickpeas and some of the broth into a large serving dish, and garnish with the eggs, toasted baguette and the rest of the ingredients. Serve immediately. | {
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"title": "Lablabi recipe",
"content": "Lablabi (Tunisian breakfast) An average of 4.0 out of 5 stars from 6 ratings This Tunisian egg and chickpea breakfast dish is a great protein-rich start to the day. 250g/9oz dried chickpeas1 garlic bulb, cut through the middle few fresh thyme sprigs1 red chilli 1 bay leaf 1 small cinnamon stick 1 brown onion, cut into quarters2 celery sticks, roughly chopped500ml/18fl oz chicken stock2 tbsp good quality olive oil, to tastesalt and freshly ground black pepper 250g/9oz dried chickpeas 1 garlic bulb, cut through the middle few fresh thyme sprigs 1 red chilli 1 bay leaf 1 small cinnamon stick 1 brown onion, cut into quarters 2 celery sticks, roughly chopped 500ml/18fl oz chicken stock 2 tbsp good quality olive oil, to taste salt and freshly ground black pepper 2 free-range eggs1 tbsp white wine vinegar4 slices baguette1 garlic clove, cut in halfolive oil, for drizzling½ tsp mixed cumin and caraway seeds1 tbsp mild rose harissa paste 4 sundried tomatoes, rehydrated in boiling water if necessary1 small handful fresh flatleaf parsley, roughly chopped1 lemon, zest and juice pinch flaked sea salt 2 free-range eggs 1 tbsp white wine vinegar 4 slices baguette 1 garlic clove, cut in half olive oil, for drizzling ½ tsp mixed cumin and caraway seeds 1 tbsp mild rose harissa paste 4 sundried tomatoes, rehydrated in boiling water if necessary 1 small handful fresh flatleaf parsley, roughly chopped 1 lemon, zest and juice pinch flaked sea salt Method To make the breakfast, place the chickpeas with all the aromatics, vegetables and stock in a pot or large saucepan and bring to the boil. Simmer for around 1½–2 hours. Remove the onion and celery, chop finely and stir back into the pot. Remove the garlic and chilli, leave to cool slightly then squeeze the garlic and chilli out from their skins and stir back into the pot. Season and add a generous glug of good quality olive oil. To poach the eggs, bring a large saucepan of water to the boil. Season the water and add the vinegar. Give the water a stir, then crack and drop in the eggs gently. Cook for 2–3 minutes depending how well done you like your eggs. Toast the baguette slices, then rub the toasted baguette with the garlic and drizzle with olive oil. Toast the cumin and caraway seeds in a hot pan for a minute until fragrant. To serve, spoon the chickpeas and some of the broth into a large serving dish, and garnish with the eggs, toasted baguette and the rest of the ingredients. Serve immediately. To make the breakfast, place the chickpeas with all the aromatics, vegetables and stock in a pot or large saucepan and bring to the boil. Simmer for around 1½–2 hours. Remove the onion and celery, chop finely and stir back into the pot. Remove the garlic and chilli, leave to cool slightly then squeeze the garlic and chilli out from their skins and stir back into the pot. Season and add a generous glug of good quality olive oil. To make the breakfast, place the chickpeas with all the aromatics, vegetables and stock in a pot or large saucepan and bring to the boil. Simmer for around 1½–2 hours. Remove the onion and celery, chop finely and stir back into the pot. Remove the garlic and chilli, leave to cool slightly then squeeze the garlic and chilli out from their skins and stir back into the pot. Season and add a generous glug of good quality olive oil. To poach the eggs, bring a large saucepan of water to the boil. Season the water and add the vinegar. Give the water a stir, then crack and drop in the eggs gently. Cook for 2–3 minutes depending how well done you like your eggs. To poach the eggs, bring a large saucepan of water to the boil. Season the water and add the vinegar. Give the water a stir, then crack and drop in the eggs gently. Cook for 2–3 minutes depending how well done you like your eggs. Toast the baguette slices, then rub the toasted baguette with the garlic and drizzle with olive oil. Toast the cumin and caraway seeds in a hot pan for a minute until fragrant. Toast the baguette slices, then rub the toasted baguette with the garlic and drizzle with olive oil. Toast the cumin and caraway seeds in a hot pan for a minute until fragrant. To serve, spoon the chickpeas and some of the broth into a large serving dish, and garnish with the eggs, toasted baguette and the rest of the ingredients. Serve immediately. To serve, spoon the chickpeas and some of the broth into a large serving dish, and garnish with the eggs, toasted baguette and the rest of the ingredients. Serve immediately."
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} | 45de25913c6e672f97601f7511c163f3ed0d0253aba7d20fb9c5049c991a0294 | Lace pancakes recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lace_pancakes_20045_16x9.jpg Don't be put off by the appearance of this pancake recipe, it's deceptively easy. All you need is a squeezy bottle and a steady hand to make your pancakes extra pretty. 175g/6oz plain flour 1 large free-range egg 1 large egg yolk 300ml/10fl oz milk 25g/1oz unsalted butter, melted 175g/6oz plain flour 1 large free-range egg 1 large egg yolk 300ml/10fl oz milk 25g/1oz unsalted butter, melted Method Sift the flour into a large bowl and make a well in the middle. In a separate bowl or jug, whisk together the egg, egg yolk and a few tablespoons of the milk, then pour into the well. Whisk gently, gradually whisking in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 15 minutes. Pour the batter into a plastic squeezy bottle. Heat a frying pan over a medium heat and brush with a little melted butter. Tilt the squeezy bottle and draw a freehand lace heart pattern in the pan using the batter. Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface and the underside is lightly browned. Loosen the pancake and turn it over by flipping it with a palette knife or fish slice. Cook the other side for about 30 seconds until golden-brown. Slide the pancake out of the pan. Lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.) Sift the flour into a large bowl and make a well in the middle. In a separate bowl or jug, whisk together the egg, egg yolk and a few tablespoons of the milk, then pour into the well. Sift the flour into a large bowl and make a well in the middle. In a separate bowl or jug, whisk together the egg, egg yolk and a few tablespoons of the milk, then pour into the well. Whisk gently, gradually whisking in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 15 minutes. Pour the batter into a plastic squeezy bottle. Whisk gently, gradually whisking in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 15 minutes. Pour the batter into a plastic squeezy bottle. Heat a frying pan over a medium heat and brush with a little melted butter. Tilt the squeezy bottle and draw a freehand lace heart pattern in the pan using the batter. Heat a frying pan over a medium heat and brush with a little melted butter. Tilt the squeezy bottle and draw a freehand lace heart pattern in the pan using the batter. Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface and the underside is lightly browned. Loosen the pancake and turn it over by flipping it with a palette knife or fish slice. Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface and the underside is lightly browned. Loosen the pancake and turn it over by flipping it with a palette knife or fish slice. Cook the other side for about 30 seconds until golden-brown. Slide the pancake out of the pan. Cook the other side for about 30 seconds until golden-brown. Slide the pancake out of the pan. Lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.) Lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.) Recipe tips Adding a tablespoon of caster sugar to the batter will help the pancakes to brown more quickly. | {
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"title": "Lace pancakes recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lace_pancakes_20045_16x9.jpg Don't be put off by the appearance of this pancake recipe, it's deceptively easy. All you need is a squeezy bottle and a steady hand to make your pancakes extra pretty. 175g/6oz plain flour 1 large free-range egg 1 large egg yolk 300ml/10fl oz milk 25g/1oz unsalted butter, melted 175g/6oz plain flour 1 large free-range egg 1 large egg yolk 300ml/10fl oz milk 25g/1oz unsalted butter, melted Method Sift the flour into a large bowl and make a well in the middle. In a separate bowl or jug, whisk together the egg, egg yolk and a few tablespoons of the milk, then pour into the well. Whisk gently, gradually whisking in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 15 minutes. Pour the batter into a plastic squeezy bottle. Heat a frying pan over a medium heat and brush with a little melted butter. Tilt the squeezy bottle and draw a freehand lace heart pattern in the pan using the batter. Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface and the underside is lightly browned. Loosen the pancake and turn it over by flipping it with a palette knife or fish slice. Cook the other side for about 30 seconds until golden-brown. Slide the pancake out of the pan. Lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.) Sift the flour into a large bowl and make a well in the middle. In a separate bowl or jug, whisk together the egg, egg yolk and a few tablespoons of the milk, then pour into the well. Sift the flour into a large bowl and make a well in the middle. In a separate bowl or jug, whisk together the egg, egg yolk and a few tablespoons of the milk, then pour into the well. Whisk gently, gradually whisking in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 15 minutes. Pour the batter into a plastic squeezy bottle. Whisk gently, gradually whisking in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk. Cover and leave to stand for about 15 minutes. Pour the batter into a plastic squeezy bottle. Heat a frying pan over a medium heat and brush with a little melted butter. Tilt the squeezy bottle and draw a freehand lace heart pattern in the pan using the batter. Heat a frying pan over a medium heat and brush with a little melted butter. Tilt the squeezy bottle and draw a freehand lace heart pattern in the pan using the batter. Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface and the underside is lightly browned. Loosen the pancake and turn it over by flipping it with a palette knife or fish slice. Cook the pancake over a medium-high heat for 45-60 seconds until small holes appear on the surface and the underside is lightly browned. Loosen the pancake and turn it over by flipping it with a palette knife or fish slice. Cook the other side for about 30 seconds until golden-brown. Slide the pancake out of the pan. Cook the other side for about 30 seconds until golden-brown. Slide the pancake out of the pan. Lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.) Lightly grease the pan again before making the next pancake. Serve the pancakes as they are made, or stack them on a plate and reheat before serving. (If the pancakes are hot when you stack them they will not stick together; there is no need to interleave them with greaseproof paper.) Recipe tips Adding a tablespoon of caster sugar to the batter will help the pancakes to brown more quickly."
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} | c44c121bb4e06792e4669803d684ce38ba8f65df378f28a5d6b0fb6d8402bf95 | Lachedar paratha recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lachedar_paratha_82620_16x9.jpg This layered paratha recipe is the perfect accompaniment for a celebratory Eid feast. 300g/10½oz chapati flour, plus more for dusting½ tsp baking powder½ tsp salt½ tsp caster sugar3 tbsp melted ghee, unsalted butter or oil 300g/10½oz chapati flour, plus more for dusting ½ tsp baking powder ½ tsp salt ½ tsp caster sugar 3 tbsp melted ghee, unsalted butter or oil 4 tbsp melted unsalted butterplain flour, for dusting300ml/10fl oz ghee 4 tbsp melted unsalted butter plain flour, for dusting 300ml/10fl oz ghee Method Sift the flour and baking powder into a large mixing bowl, add the salt and sugar and mix well. Add the ghee, butter or oil and rub into the flour until it resembles breadcrumbs.Gradually add 175ml/6fl oz warm water in dribbles until the dough is pliable but quite stiff. Depending on the flour used, you may not need all the water.Turn the dough out onto a lightly floured work surface and knead for 10 minutes until it feels smooth and silky. Place in a lightly floured bowl, cover and leave to rest for 1–3 hours.When rested, divide the dough into eight equal sized pieces. Take each piece and shape into a patty. Dust the patties lightly with flour and roll out to 18cm/7in discs. Spread half a tablespoon of the melted unsalted butter over the top of each disc and dust lightly with some extra flour.To layer the paratha, make a cut from the middle of each disc to the outer edge, then roll the paratha tightly from the cut to make a cone. Place the wide end on a clean work surface and press down to form a patty, this time with layers. When all the discs have been made into layered patties, cover and leave to rest in the fridge for 2 hours.Take the patties out of the fridge 10 minutes before you are ready to cook them, to bring them to room temperature. Dust with flour and roll into 15cm/6in discs. As you roll out each paratha, place them onto a plate, layering baking paper between each one to stop them sticking to each other. Heat the ghee in a wide heavy saucepan over a medium-high heat. Carefully slide each paratha into the hot ghee and use the back of a slotted spoon to push the paratha down and keep it submerged. Fry on each side for 2 minutes, until the surface is crisp and brown. Drain on kitchen paper while you cook the rest.If pre-fried before serving, wrap each paratha in baking paper and then again in kitchen foil and reheat in an oven set to 180C/160C Fan/Gas 4 for 15 minutes. Sift the flour and baking powder into a large mixing bowl, add the salt and sugar and mix well. Add the ghee, butter or oil and rub into the flour until it resembles breadcrumbs. Sift the flour and baking powder into a large mixing bowl, add the salt and sugar and mix well. Add the ghee, butter or oil and rub into the flour until it resembles breadcrumbs. Gradually add 175ml/6fl oz warm water in dribbles until the dough is pliable but quite stiff. Depending on the flour used, you may not need all the water. Gradually add 175ml/6fl oz warm water in dribbles until the dough is pliable but quite stiff. Depending on the flour used, you may not need all the water. Turn the dough out onto a lightly floured work surface and knead for 10 minutes until it feels smooth and silky. Place in a lightly floured bowl, cover and leave to rest for 1–3 hours. Turn the dough out onto a lightly floured work surface and knead for 10 minutes until it feels smooth and silky. Place in a lightly floured bowl, cover and leave to rest for 1–3 hours. When rested, divide the dough into eight equal sized pieces. Take each piece and shape into a patty. Dust the patties lightly with flour and roll out to 18cm/7in discs. When rested, divide the dough into eight equal sized pieces. Take each piece and shape into a patty. Dust the patties lightly with flour and roll out to 18cm/7in discs. Spread half a tablespoon of the melted unsalted butter over the top of each disc and dust lightly with some extra flour. Spread half a tablespoon of the melted unsalted butter over the top of each disc and dust lightly with some extra flour. To layer the paratha, make a cut from the middle of each disc to the outer edge, then roll the paratha tightly from the cut to make a cone. Place the wide end on a clean work surface and press down to form a patty, this time with layers. When all the discs have been made into layered patties, cover and leave to rest in the fridge for 2 hours. To layer the paratha, make a cut from the middle of each disc to the outer edge, then roll the paratha tightly from the cut to make a cone. Place the wide end on a clean work surface and press down to form a patty, this time with layers. When all the discs have been made into layered patties, cover and leave to rest in the fridge for 2 hours. Take the patties out of the fridge 10 minutes before you are ready to cook them, to bring them to room temperature. Dust with flour and roll into 15cm/6in discs. As you roll out each paratha, place them onto a plate, layering baking paper between each one to stop them sticking to each other. Take the patties out of the fridge 10 minutes before you are ready to cook them, to bring them to room temperature. Dust with flour and roll into 15cm/6in discs. As you roll out each paratha, place them onto a plate, layering baking paper between each one to stop them sticking to each other. Heat the ghee in a wide heavy saucepan over a medium-high heat. Carefully slide each paratha into the hot ghee and use the back of a slotted spoon to push the paratha down and keep it submerged. Fry on each side for 2 minutes, until the surface is crisp and brown. Drain on kitchen paper while you cook the rest. Heat the ghee in a wide heavy saucepan over a medium-high heat. Carefully slide each paratha into the hot ghee and use the back of a slotted spoon to push the paratha down and keep it submerged. Fry on each side for 2 minutes, until the surface is crisp and brown. Drain on kitchen paper while you cook the rest. If pre-fried before serving, wrap each paratha in baking paper and then again in kitchen foil and reheat in an oven set to 180C/160C Fan/Gas 4 for 15 minutes. If pre-fried before serving, wrap each paratha in baking paper and then again in kitchen foil and reheat in an oven set to 180C/160C Fan/Gas 4 for 15 minutes. | {
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"title": "Lachedar paratha recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lachedar_paratha_82620_16x9.jpg This layered paratha recipe is the perfect accompaniment for a celebratory Eid feast. 300g/10½oz chapati flour, plus more for dusting½ tsp baking powder½ tsp salt½ tsp caster sugar3 tbsp melted ghee, unsalted butter or oil 300g/10½oz chapati flour, plus more for dusting ½ tsp baking powder ½ tsp salt ½ tsp caster sugar 3 tbsp melted ghee, unsalted butter or oil 4 tbsp melted unsalted butterplain flour, for dusting300ml/10fl oz ghee 4 tbsp melted unsalted butter plain flour, for dusting 300ml/10fl oz ghee Method Sift the flour and baking powder into a large mixing bowl, add the salt and sugar and mix well. Add the ghee, butter or oil and rub into the flour until it resembles breadcrumbs.Gradually add 175ml/6fl oz warm water in dribbles until the dough is pliable but quite stiff. Depending on the flour used, you may not need all the water.Turn the dough out onto a lightly floured work surface and knead for 10 minutes until it feels smooth and silky. Place in a lightly floured bowl, cover and leave to rest for 1–3 hours.When rested, divide the dough into eight equal sized pieces. Take each piece and shape into a patty. Dust the patties lightly with flour and roll out to 18cm/7in discs. Spread half a tablespoon of the melted unsalted butter over the top of each disc and dust lightly with some extra flour.To layer the paratha, make a cut from the middle of each disc to the outer edge, then roll the paratha tightly from the cut to make a cone. Place the wide end on a clean work surface and press down to form a patty, this time with layers. When all the discs have been made into layered patties, cover and leave to rest in the fridge for 2 hours.Take the patties out of the fridge 10 minutes before you are ready to cook them, to bring them to room temperature. Dust with flour and roll into 15cm/6in discs. As you roll out each paratha, place them onto a plate, layering baking paper between each one to stop them sticking to each other. Heat the ghee in a wide heavy saucepan over a medium-high heat. Carefully slide each paratha into the hot ghee and use the back of a slotted spoon to push the paratha down and keep it submerged. Fry on each side for 2 minutes, until the surface is crisp and brown. Drain on kitchen paper while you cook the rest.If pre-fried before serving, wrap each paratha in baking paper and then again in kitchen foil and reheat in an oven set to 180C/160C Fan/Gas 4 for 15 minutes. Sift the flour and baking powder into a large mixing bowl, add the salt and sugar and mix well. Add the ghee, butter or oil and rub into the flour until it resembles breadcrumbs. Sift the flour and baking powder into a large mixing bowl, add the salt and sugar and mix well. Add the ghee, butter or oil and rub into the flour until it resembles breadcrumbs. Gradually add 175ml/6fl oz warm water in dribbles until the dough is pliable but quite stiff. Depending on the flour used, you may not need all the water. Gradually add 175ml/6fl oz warm water in dribbles until the dough is pliable but quite stiff. Depending on the flour used, you may not need all the water. Turn the dough out onto a lightly floured work surface and knead for 10 minutes until it feels smooth and silky. Place in a lightly floured bowl, cover and leave to rest for 1–3 hours. Turn the dough out onto a lightly floured work surface and knead for 10 minutes until it feels smooth and silky. Place in a lightly floured bowl, cover and leave to rest for 1–3 hours. When rested, divide the dough into eight equal sized pieces. Take each piece and shape into a patty. Dust the patties lightly with flour and roll out to 18cm/7in discs. When rested, divide the dough into eight equal sized pieces. Take each piece and shape into a patty. Dust the patties lightly with flour and roll out to 18cm/7in discs. Spread half a tablespoon of the melted unsalted butter over the top of each disc and dust lightly with some extra flour. Spread half a tablespoon of the melted unsalted butter over the top of each disc and dust lightly with some extra flour. To layer the paratha, make a cut from the middle of each disc to the outer edge, then roll the paratha tightly from the cut to make a cone. Place the wide end on a clean work surface and press down to form a patty, this time with layers. When all the discs have been made into layered patties, cover and leave to rest in the fridge for 2 hours. To layer the paratha, make a cut from the middle of each disc to the outer edge, then roll the paratha tightly from the cut to make a cone. Place the wide end on a clean work surface and press down to form a patty, this time with layers. When all the discs have been made into layered patties, cover and leave to rest in the fridge for 2 hours. Take the patties out of the fridge 10 minutes before you are ready to cook them, to bring them to room temperature. Dust with flour and roll into 15cm/6in discs. As you roll out each paratha, place them onto a plate, layering baking paper between each one to stop them sticking to each other. Take the patties out of the fridge 10 minutes before you are ready to cook them, to bring them to room temperature. Dust with flour and roll into 15cm/6in discs. As you roll out each paratha, place them onto a plate, layering baking paper between each one to stop them sticking to each other. Heat the ghee in a wide heavy saucepan over a medium-high heat. Carefully slide each paratha into the hot ghee and use the back of a slotted spoon to push the paratha down and keep it submerged. Fry on each side for 2 minutes, until the surface is crisp and brown. Drain on kitchen paper while you cook the rest. Heat the ghee in a wide heavy saucepan over a medium-high heat. Carefully slide each paratha into the hot ghee and use the back of a slotted spoon to push the paratha down and keep it submerged. Fry on each side for 2 minutes, until the surface is crisp and brown. Drain on kitchen paper while you cook the rest. If pre-fried before serving, wrap each paratha in baking paper and then again in kitchen foil and reheat in an oven set to 180C/160C Fan/Gas 4 for 15 minutes. If pre-fried before serving, wrap each paratha in baking paper and then again in kitchen foil and reheat in an oven set to 180C/160C Fan/Gas 4 for 15 minutes."
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} | 9bdd34aa5320194008f44ee7dc7653fec9f1aa909dd83912404139d5b647745a | Lamb and apricot sosaties recipe
An average of 5.0 out of 5 stars from 2 ratings Sosaties are a traditional South African dish of meat skewers, usually lamb. For this recipe you will need 8 metal skewers. 2 tsp cumin seeds2 tsp coriander seeds4 cardamom pods2 tbsp olive oil1 small red onion, finely chopped3 bay leaves, chopped1 tsp salt2 garlic cloves, crushed1 tsp ground turmeric1 tsp ground cinnamon5 tbsp apricot jam5 tbsp red wine vinegarfreshly ground black pepper 2 tsp cumin seeds 2 tsp coriander seeds 4 cardamom pods 2 tbsp olive oil 1 small red onion, finely chopped 3 bay leaves, chopped 1 tsp salt 2 garlic cloves, crushed 1 tsp ground turmeric 1 tsp ground cinnamon 5 tbsp apricot jam 5 tbsp red wine vinegar freshly ground black pepper 900g/2lb lamb neck fillet, cut into 1cm½in discs1 small red onion, cut into 6–8 wedges and slivers pulled apart100g/3½oz dried apricots 900g/2lb lamb neck fillet, cut into 1cm½in discs 1 small red onion, cut into 6–8 wedges and slivers pulled apart 100g/3½oz dried apricots Method To make the marinade, place the cumin and coriander seeds and cardamom pods in a small saucepan over a medium heat. Toast for a couple of minutes until they smell fragrant, then tip into a pestle and mortar and roughly grind.Pour the oil into the pan, add the onion, bay leaves and salt and cook very gently for 15–20 minutes until softened. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute. Spoon in the jam and add the vinegar, along with a good grind of black pepper. Cook for a few minutes until the jam has melted and you have a sticky sauce. Pour into a large bowl and set aside to cool completely.Once the marinade is cold, add the lamb and stir thoroughly to coat each piece. Cover and chill in the fridge for at least 24 hours (or longer if possible). When ready to cook, fire up a barbecue ready for direct grilling, leaving a good area of the grill surface with no coals underneath so the skewers can be taken off the direct heat if they are cooking too fast. The sugary jam can make them prone to catching.Thread the lamb onto metal skewers, alternating with the slivers of onion and apricots. Lay the skewers on the grill bars over the fire and cook for 8–10 minutes, until the lamb is cooked and the apricots are lightly charred. Serve hot from the grill. To make the marinade, place the cumin and coriander seeds and cardamom pods in a small saucepan over a medium heat. Toast for a couple of minutes until they smell fragrant, then tip into a pestle and mortar and roughly grind. To make the marinade, place the cumin and coriander seeds and cardamom pods in a small saucepan over a medium heat. Toast for a couple of minutes until they smell fragrant, then tip into a pestle and mortar and roughly grind. Pour the oil into the pan, add the onion, bay leaves and salt and cook very gently for 15–20 minutes until softened. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute. Spoon in the jam and add the vinegar, along with a good grind of black pepper. Cook for a few minutes until the jam has melted and you have a sticky sauce. Pour into a large bowl and set aside to cool completely. Pour the oil into the pan, add the onion, bay leaves and salt and cook very gently for 15–20 minutes until softened. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute. Spoon in the jam and add the vinegar, along with a good grind of black pepper. Cook for a few minutes until the jam has melted and you have a sticky sauce. Pour into a large bowl and set aside to cool completely. Once the marinade is cold, add the lamb and stir thoroughly to coat each piece. Cover and chill in the fridge for at least 24 hours (or longer if possible). Once the marinade is cold, add the lamb and stir thoroughly to coat each piece. Cover and chill in the fridge for at least 24 hours (or longer if possible). When ready to cook, fire up a barbecue ready for direct grilling, leaving a good area of the grill surface with no coals underneath so the skewers can be taken off the direct heat if they are cooking too fast. The sugary jam can make them prone to catching. When ready to cook, fire up a barbecue ready for direct grilling, leaving a good area of the grill surface with no coals underneath so the skewers can be taken off the direct heat if they are cooking too fast. The sugary jam can make them prone to catching. Thread the lamb onto metal skewers, alternating with the slivers of onion and apricots. Lay the skewers on the grill bars over the fire and cook for 8–10 minutes, until the lamb is cooked and the apricots are lightly charred. Serve hot from the grill. Thread the lamb onto metal skewers, alternating with the slivers of onion and apricots. Lay the skewers on the grill bars over the fire and cook for 8–10 minutes, until the lamb is cooked and the apricots are lightly charred. Serve hot from the grill. | {
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"title": "Lamb and apricot sosaties recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Sosaties are a traditional South African dish of meat skewers, usually lamb. For this recipe you will need 8 metal skewers. 2 tsp cumin seeds2 tsp coriander seeds4 cardamom pods2 tbsp olive oil1 small red onion, finely chopped3 bay leaves, chopped1 tsp salt2 garlic cloves, crushed1 tsp ground turmeric1 tsp ground cinnamon5 tbsp apricot jam5 tbsp red wine vinegarfreshly ground black pepper 2 tsp cumin seeds 2 tsp coriander seeds 4 cardamom pods 2 tbsp olive oil 1 small red onion, finely chopped 3 bay leaves, chopped 1 tsp salt 2 garlic cloves, crushed 1 tsp ground turmeric 1 tsp ground cinnamon 5 tbsp apricot jam 5 tbsp red wine vinegar freshly ground black pepper 900g/2lb lamb neck fillet, cut into 1cm½in discs1 small red onion, cut into 6–8 wedges and slivers pulled apart100g/3½oz dried apricots 900g/2lb lamb neck fillet, cut into 1cm½in discs 1 small red onion, cut into 6–8 wedges and slivers pulled apart 100g/3½oz dried apricots Method To make the marinade, place the cumin and coriander seeds and cardamom pods in a small saucepan over a medium heat. Toast for a couple of minutes until they smell fragrant, then tip into a pestle and mortar and roughly grind.Pour the oil into the pan, add the onion, bay leaves and salt and cook very gently for 15–20 minutes until softened. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute. Spoon in the jam and add the vinegar, along with a good grind of black pepper. Cook for a few minutes until the jam has melted and you have a sticky sauce. Pour into a large bowl and set aside to cool completely.Once the marinade is cold, add the lamb and stir thoroughly to coat each piece. Cover and chill in the fridge for at least 24 hours (or longer if possible). When ready to cook, fire up a barbecue ready for direct grilling, leaving a good area of the grill surface with no coals underneath so the skewers can be taken off the direct heat if they are cooking too fast. The sugary jam can make them prone to catching.Thread the lamb onto metal skewers, alternating with the slivers of onion and apricots. Lay the skewers on the grill bars over the fire and cook for 8–10 minutes, until the lamb is cooked and the apricots are lightly charred. Serve hot from the grill. To make the marinade, place the cumin and coriander seeds and cardamom pods in a small saucepan over a medium heat. Toast for a couple of minutes until they smell fragrant, then tip into a pestle and mortar and roughly grind. To make the marinade, place the cumin and coriander seeds and cardamom pods in a small saucepan over a medium heat. Toast for a couple of minutes until they smell fragrant, then tip into a pestle and mortar and roughly grind. Pour the oil into the pan, add the onion, bay leaves and salt and cook very gently for 15–20 minutes until softened. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute. Spoon in the jam and add the vinegar, along with a good grind of black pepper. Cook for a few minutes until the jam has melted and you have a sticky sauce. Pour into a large bowl and set aside to cool completely. Pour the oil into the pan, add the onion, bay leaves and salt and cook very gently for 15–20 minutes until softened. Add the garlic, crushed spices, turmeric and cinnamon and cook for another minute. Spoon in the jam and add the vinegar, along with a good grind of black pepper. Cook for a few minutes until the jam has melted and you have a sticky sauce. Pour into a large bowl and set aside to cool completely. Once the marinade is cold, add the lamb and stir thoroughly to coat each piece. Cover and chill in the fridge for at least 24 hours (or longer if possible). Once the marinade is cold, add the lamb and stir thoroughly to coat each piece. Cover and chill in the fridge for at least 24 hours (or longer if possible). When ready to cook, fire up a barbecue ready for direct grilling, leaving a good area of the grill surface with no coals underneath so the skewers can be taken off the direct heat if they are cooking too fast. The sugary jam can make them prone to catching. When ready to cook, fire up a barbecue ready for direct grilling, leaving a good area of the grill surface with no coals underneath so the skewers can be taken off the direct heat if they are cooking too fast. The sugary jam can make them prone to catching. Thread the lamb onto metal skewers, alternating with the slivers of onion and apricots. Lay the skewers on the grill bars over the fire and cook for 8–10 minutes, until the lamb is cooked and the apricots are lightly charred. Serve hot from the grill. Thread the lamb onto metal skewers, alternating with the slivers of onion and apricots. Lay the skewers on the grill bars over the fire and cook for 8–10 minutes, until the lamb is cooked and the apricots are lightly charred. Serve hot from the grill."
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} | 00bc472e412b7319585bb149971eae74f42ec8b6fbaff053afe633e88ca3135c | Lamb and barley hot pot recipe
An average of 3.8 out of 5 stars from 4 ratings 6 lamb shankssalt and freshly ground black pepper2 tbsp olive oil2 onions, peeled, roughly chopped3 carrots, peeled, roughly chopped½ swede or turnip, peeled and cut into small chunks4 cloves garlic, peeled, roughly chopped2 tbsp finely chopped fresh rosemary2 bay leaves2 sprigs fresh thyme, finely chopped2 tbsp tomato purée250g/9oz pearl barley1½ litres/3 pints chicken stock2-3 tbsp mint jelly3 tbsp roughly chopped fresh flatleaf parsley 6 lamb shanks salt and freshly ground black pepper 2 tbsp olive oil 2 onions, peeled, roughly chopped 3 carrots, peeled, roughly chopped ½ swede or turnip, peeled and cut into small chunks 4 cloves garlic, peeled, roughly chopped 2 tbsp finely chopped fresh rosemary 2 bay leaves 2 sprigs fresh thyme, finely chopped 2 tbsp tomato purée 250g/9oz pearl barley 1½ litres/3 pints chicken stock 2-3 tbsp mint jelly 3 tbsp roughly chopped fresh flatleaf parsley Method Preheat the oven to 150C/300F/Gas 2.Season the lamb shanks with salt and freshly ground black pepper. Heat a large ovenproof casserole until smoking, add the oil and lamb shanks and cook for 2-3 minutes on each side, or until golden-brown all over.Remove the lamb from the pan and set aside. Add the onions, carrots, swede and garlic to the pan and cook for 2-3 minutes, or until golden-brown.Add the rosemary, bay leaves, thyme and tomato purée to the pan and cook for a further minute, then stir in the pearl barley. Cover with the chicken stock and bring to a simmer. Cover the pan with a tight-fitting lid, then transfer to the oven to cook for at least three hours, or preferably 5-6 hours, until the lamb is very tender. (You may need to add a bit more liquid.)Remove the pan from the oven and stir in the mint jelly and parsley. Season, to taste, with salt and freshly ground black pepper and serve. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Season the lamb shanks with salt and freshly ground black pepper. Heat a large ovenproof casserole until smoking, add the oil and lamb shanks and cook for 2-3 minutes on each side, or until golden-brown all over. Season the lamb shanks with salt and freshly ground black pepper. Heat a large ovenproof casserole until smoking, add the oil and lamb shanks and cook for 2-3 minutes on each side, or until golden-brown all over. Remove the lamb from the pan and set aside. Add the onions, carrots, swede and garlic to the pan and cook for 2-3 minutes, or until golden-brown. Remove the lamb from the pan and set aside. Add the onions, carrots, swede and garlic to the pan and cook for 2-3 minutes, or until golden-brown. Add the rosemary, bay leaves, thyme and tomato purée to the pan and cook for a further minute, then stir in the pearl barley. Cover with the chicken stock and bring to a simmer. Add the rosemary, bay leaves, thyme and tomato purée to the pan and cook for a further minute, then stir in the pearl barley. Cover with the chicken stock and bring to a simmer. Cover the pan with a tight-fitting lid, then transfer to the oven to cook for at least three hours, or preferably 5-6 hours, until the lamb is very tender. (You may need to add a bit more liquid.) Cover the pan with a tight-fitting lid, then transfer to the oven to cook for at least three hours, or preferably 5-6 hours, until the lamb is very tender. (You may need to add a bit more liquid.) Remove the pan from the oven and stir in the mint jelly and parsley. Season, to taste, with salt and freshly ground black pepper and serve. Remove the pan from the oven and stir in the mint jelly and parsley. Season, to taste, with salt and freshly ground black pepper and serve. | {
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"title": "Lamb and barley hot pot recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings 6 lamb shankssalt and freshly ground black pepper2 tbsp olive oil2 onions, peeled, roughly chopped3 carrots, peeled, roughly chopped½ swede or turnip, peeled and cut into small chunks4 cloves garlic, peeled, roughly chopped2 tbsp finely chopped fresh rosemary2 bay leaves2 sprigs fresh thyme, finely chopped2 tbsp tomato purée250g/9oz pearl barley1½ litres/3 pints chicken stock2-3 tbsp mint jelly3 tbsp roughly chopped fresh flatleaf parsley 6 lamb shanks salt and freshly ground black pepper 2 tbsp olive oil 2 onions, peeled, roughly chopped 3 carrots, peeled, roughly chopped ½ swede or turnip, peeled and cut into small chunks 4 cloves garlic, peeled, roughly chopped 2 tbsp finely chopped fresh rosemary 2 bay leaves 2 sprigs fresh thyme, finely chopped 2 tbsp tomato purée 250g/9oz pearl barley 1½ litres/3 pints chicken stock 2-3 tbsp mint jelly 3 tbsp roughly chopped fresh flatleaf parsley Method Preheat the oven to 150C/300F/Gas 2.Season the lamb shanks with salt and freshly ground black pepper. Heat a large ovenproof casserole until smoking, add the oil and lamb shanks and cook for 2-3 minutes on each side, or until golden-brown all over.Remove the lamb from the pan and set aside. Add the onions, carrots, swede and garlic to the pan and cook for 2-3 minutes, or until golden-brown.Add the rosemary, bay leaves, thyme and tomato purée to the pan and cook for a further minute, then stir in the pearl barley. Cover with the chicken stock and bring to a simmer. Cover the pan with a tight-fitting lid, then transfer to the oven to cook for at least three hours, or preferably 5-6 hours, until the lamb is very tender. (You may need to add a bit more liquid.)Remove the pan from the oven and stir in the mint jelly and parsley. Season, to taste, with salt and freshly ground black pepper and serve. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Season the lamb shanks with salt and freshly ground black pepper. Heat a large ovenproof casserole until smoking, add the oil and lamb shanks and cook for 2-3 minutes on each side, or until golden-brown all over. Season the lamb shanks with salt and freshly ground black pepper. Heat a large ovenproof casserole until smoking, add the oil and lamb shanks and cook for 2-3 minutes on each side, or until golden-brown all over. Remove the lamb from the pan and set aside. Add the onions, carrots, swede and garlic to the pan and cook for 2-3 minutes, or until golden-brown. Remove the lamb from the pan and set aside. Add the onions, carrots, swede and garlic to the pan and cook for 2-3 minutes, or until golden-brown. Add the rosemary, bay leaves, thyme and tomato purée to the pan and cook for a further minute, then stir in the pearl barley. Cover with the chicken stock and bring to a simmer. Add the rosemary, bay leaves, thyme and tomato purée to the pan and cook for a further minute, then stir in the pearl barley. Cover with the chicken stock and bring to a simmer. Cover the pan with a tight-fitting lid, then transfer to the oven to cook for at least three hours, or preferably 5-6 hours, until the lamb is very tender. (You may need to add a bit more liquid.) Cover the pan with a tight-fitting lid, then transfer to the oven to cook for at least three hours, or preferably 5-6 hours, until the lamb is very tender. (You may need to add a bit more liquid.) Remove the pan from the oven and stir in the mint jelly and parsley. Season, to taste, with salt and freshly ground black pepper and serve. Remove the pan from the oven and stir in the mint jelly and parsley. Season, to taste, with salt and freshly ground black pepper and serve."
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} | 712130e8d4e9c1e47125181c74d828db3c777f77d4e29a8b31cdf00de73735e0 | Lamb and mint pasties with quick apple pickle recipe
An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_and_mint_pasties_93646_16x9.jpg These pasties are one my favourite things to eat, filled with soft baked lamb, potatoes, apples, peas and mint. Perfect for a picnic, accompanied by this aromatic apple pickle. 450g/1lb plain flour, plus extra for dusting1 tbsp baking powder ½ tsp fine salt 125g/4½oz unsalted butter, chilled and cubed 2 large free-range egg yolks 130ml/4fl oz–140ml/4½fl oz cold water 1 free-range egg, beaten, for brushing 450g/1lb plain flour, plus extra for dusting 1 tbsp baking powder ½ tsp fine salt 125g/4½oz unsalted butter, chilled and cubed 2 large free-range egg yolks 130ml/4fl oz–140ml/4½fl oz cold water 1 free-range egg, beaten, for brushing 300g/10½oz potatoes, cut into 1cm/½in cubes150g/5½oz frozen peas, defrosted and drained 1 onion, finely chopped 2 small green apples, peeled, cored and cut into 1cm/½in cubes300g/10½oz boneless lamb (ideally leg), cut into 1cm/½in cubes2 tbsp dried mint 1 tsp fine sea salt 40g/1½oz butter 2 tbsp plain flour 300g/10½oz potatoes, cut into 1cm/½in cubes 150g/5½oz frozen peas, defrosted and drained 1 onion, finely chopped 2 small green apples, peeled, cored and cut into 1cm/½in cubes 300g/10½oz boneless lamb (ideally leg), cut into 1cm/½in cubes 2 tbsp dried mint 1 tsp fine sea salt 40g/1½oz butter 2 tbsp plain flour 5 tbsp olive oil 1 tsp brown mustard seeds 1 tsp garlic granules ½ tsp ground ginger ¼ tsp ground turmeric ½ tsp fenugreek seeds 2 green chillies, thinly sliced ¼ tsp asafoetida ½ tsp onion seeds 2 tbsp apple cider vinegar 1 tsp caster sugar½ tsp salt 4 green apples, cored and chopped 5 tbsp olive oil 1 tsp brown mustard seeds 1 tsp garlic granules ½ tsp ground ginger ¼ tsp ground turmeric ½ tsp fenugreek seeds 2 green chillies, thinly sliced ¼ tsp asafoetida ½ tsp onion seeds 2 tbsp apple cider vinegar 1 tsp caster sugar ½ tsp salt 4 green apples, cored and chopped Method To make the pastry, put the flour, baking powder and salt in a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs.Add the egg yolks and stir using a palette knife. Add the water a little at a time, still mixing with your palette knife. You may not need all the water, so add it gradually until the dough just starts to come together. Bring the dough together with your hands. Flatten the pastry and wrap it in cling film, then put it in the fridge for 1 hour to chill. To make the filling, put the potatoes, peas, onion, apples, lamb, mint and salt in a large bowl and mix well. Melt the butter over a low heat and pour in, then add the flour and mix. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Roll the pastry out on a lightly floured work surface to a thickness of 3–4mm. Cut around an 18cm/7in dinner plate with a sharp knife to create six pastry circles. If they shrink a little after cutting, gently re-roll them. Place a sixth of the filling on one side of one of the circles. Brush the edge of half the circle with beaten egg, then fold over the other half to make a D shape. Crimp the edge using a fork or the back of a knife. Make a hole in the top to allow some air to escape and place on a lined baking tray. Repeat with the other five circles. Brush with the beaten egg and bake on a baking tray for 50 minutes. Leave to stand for 10 minutes before eating. Meanwhile, to make the apple pickle, put the oil in a saucepan over a low heat. Add the mustard seeds and, as soon as they begin to pop, add the other spices. Cook for a few minutes, being careful not to burn them. Stir in the vinegar, sugar and salt. Add the apples and 200ml/7fl oz water and cook gently for 20 minutes, or until they have mostly broken down. Leave to cool in the pan.Serve the pasties with the pickle. Any leftover pickle can be stored in a clean jar in the fridge for up to a month. To make the pastry, put the flour, baking powder and salt in a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. To make the pastry, put the flour, baking powder and salt in a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Add the egg yolks and stir using a palette knife. Add the water a little at a time, still mixing with your palette knife. You may not need all the water, so add it gradually until the dough just starts to come together. Bring the dough together with your hands. Flatten the pastry and wrap it in cling film, then put it in the fridge for 1 hour to chill. Add the egg yolks and stir using a palette knife. Add the water a little at a time, still mixing with your palette knife. You may not need all the water, so add it gradually until the dough just starts to come together. Bring the dough together with your hands. Flatten the pastry and wrap it in cling film, then put it in the fridge for 1 hour to chill. To make the filling, put the potatoes, peas, onion, apples, lamb, mint and salt in a large bowl and mix well. Melt the butter over a low heat and pour in, then add the flour and mix. To make the filling, put the potatoes, peas, onion, apples, lamb, mint and salt in a large bowl and mix well. Melt the butter over a low heat and pour in, then add the flour and mix. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Roll the pastry out on a lightly floured work surface to a thickness of 3–4mm. Cut around an 18cm/7in dinner plate with a sharp knife to create six pastry circles. If they shrink a little after cutting, gently re-roll them. Roll the pastry out on a lightly floured work surface to a thickness of 3–4mm. Cut around an 18cm/7in dinner plate with a sharp knife to create six pastry circles. If they shrink a little after cutting, gently re-roll them. Place a sixth of the filling on one side of one of the circles. Brush the edge of half the circle with beaten egg, then fold over the other half to make a D shape. Crimp the edge using a fork or the back of a knife. Make a hole in the top to allow some air to escape and place on a lined baking tray. Repeat with the other five circles. Brush with the beaten egg and bake on a baking tray for 50 minutes. Leave to stand for 10 minutes before eating. Place a sixth of the filling on one side of one of the circles. Brush the edge of half the circle with beaten egg, then fold over the other half to make a D shape. Crimp the edge using a fork or the back of a knife. Make a hole in the top to allow some air to escape and place on a lined baking tray. Repeat with the other five circles. Brush with the beaten egg and bake on a baking tray for 50 minutes. Leave to stand for 10 minutes before eating. Meanwhile, to make the apple pickle, put the oil in a saucepan over a low heat. Add the mustard seeds and, as soon as they begin to pop, add the other spices. Cook for a few minutes, being careful not to burn them. Stir in the vinegar, sugar and salt. Add the apples and 200ml/7fl oz water and cook gently for 20 minutes, or until they have mostly broken down. Leave to cool in the pan. Meanwhile, to make the apple pickle, put the oil in a saucepan over a low heat. Add the mustard seeds and, as soon as they begin to pop, add the other spices. Cook for a few minutes, being careful not to burn them. Stir in the vinegar, sugar and salt. Add the apples and 200ml/7fl oz water and cook gently for 20 minutes, or until they have mostly broken down. Leave to cool in the pan. Serve the pasties with the pickle. Any leftover pickle can be stored in a clean jar in the fridge for up to a month. Serve the pasties with the pickle. Any leftover pickle can be stored in a clean jar in the fridge for up to a month. | {
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"title": "Lamb and mint pasties with quick apple pickle recipe",
"content": "An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_and_mint_pasties_93646_16x9.jpg These pasties are one my favourite things to eat, filled with soft baked lamb, potatoes, apples, peas and mint. Perfect for a picnic, accompanied by this aromatic apple pickle. 450g/1lb plain flour, plus extra for dusting1 tbsp baking powder ½ tsp fine salt 125g/4½oz unsalted butter, chilled and cubed 2 large free-range egg yolks 130ml/4fl oz–140ml/4½fl oz cold water 1 free-range egg, beaten, for brushing 450g/1lb plain flour, plus extra for dusting 1 tbsp baking powder ½ tsp fine salt 125g/4½oz unsalted butter, chilled and cubed 2 large free-range egg yolks 130ml/4fl oz–140ml/4½fl oz cold water 1 free-range egg, beaten, for brushing 300g/10½oz potatoes, cut into 1cm/½in cubes150g/5½oz frozen peas, defrosted and drained 1 onion, finely chopped 2 small green apples, peeled, cored and cut into 1cm/½in cubes300g/10½oz boneless lamb (ideally leg), cut into 1cm/½in cubes2 tbsp dried mint 1 tsp fine sea salt 40g/1½oz butter 2 tbsp plain flour 300g/10½oz potatoes, cut into 1cm/½in cubes 150g/5½oz frozen peas, defrosted and drained 1 onion, finely chopped 2 small green apples, peeled, cored and cut into 1cm/½in cubes 300g/10½oz boneless lamb (ideally leg), cut into 1cm/½in cubes 2 tbsp dried mint 1 tsp fine sea salt 40g/1½oz butter 2 tbsp plain flour 5 tbsp olive oil 1 tsp brown mustard seeds 1 tsp garlic granules ½ tsp ground ginger ¼ tsp ground turmeric ½ tsp fenugreek seeds 2 green chillies, thinly sliced ¼ tsp asafoetida ½ tsp onion seeds 2 tbsp apple cider vinegar 1 tsp caster sugar½ tsp salt 4 green apples, cored and chopped 5 tbsp olive oil 1 tsp brown mustard seeds 1 tsp garlic granules ½ tsp ground ginger ¼ tsp ground turmeric ½ tsp fenugreek seeds 2 green chillies, thinly sliced ¼ tsp asafoetida ½ tsp onion seeds 2 tbsp apple cider vinegar 1 tsp caster sugar ½ tsp salt 4 green apples, cored and chopped Method To make the pastry, put the flour, baking powder and salt in a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs.Add the egg yolks and stir using a palette knife. Add the water a little at a time, still mixing with your palette knife. You may not need all the water, so add it gradually until the dough just starts to come together. Bring the dough together with your hands. Flatten the pastry and wrap it in cling film, then put it in the fridge for 1 hour to chill. To make the filling, put the potatoes, peas, onion, apples, lamb, mint and salt in a large bowl and mix well. Melt the butter over a low heat and pour in, then add the flour and mix. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Roll the pastry out on a lightly floured work surface to a thickness of 3–4mm. Cut around an 18cm/7in dinner plate with a sharp knife to create six pastry circles. If they shrink a little after cutting, gently re-roll them. Place a sixth of the filling on one side of one of the circles. Brush the edge of half the circle with beaten egg, then fold over the other half to make a D shape. Crimp the edge using a fork or the back of a knife. Make a hole in the top to allow some air to escape and place on a lined baking tray. Repeat with the other five circles. Brush with the beaten egg and bake on a baking tray for 50 minutes. Leave to stand for 10 minutes before eating. Meanwhile, to make the apple pickle, put the oil in a saucepan over a low heat. Add the mustard seeds and, as soon as they begin to pop, add the other spices. Cook for a few minutes, being careful not to burn them. Stir in the vinegar, sugar and salt. Add the apples and 200ml/7fl oz water and cook gently for 20 minutes, or until they have mostly broken down. Leave to cool in the pan.Serve the pasties with the pickle. Any leftover pickle can be stored in a clean jar in the fridge for up to a month. To make the pastry, put the flour, baking powder and salt in a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. To make the pastry, put the flour, baking powder and salt in a large bowl and mix. Rub in the butter using your fingertips until the mixture resembles breadcrumbs. Add the egg yolks and stir using a palette knife. Add the water a little at a time, still mixing with your palette knife. You may not need all the water, so add it gradually until the dough just starts to come together. Bring the dough together with your hands. Flatten the pastry and wrap it in cling film, then put it in the fridge for 1 hour to chill. Add the egg yolks and stir using a palette knife. Add the water a little at a time, still mixing with your palette knife. You may not need all the water, so add it gradually until the dough just starts to come together. Bring the dough together with your hands. Flatten the pastry and wrap it in cling film, then put it in the fridge for 1 hour to chill. To make the filling, put the potatoes, peas, onion, apples, lamb, mint and salt in a large bowl and mix well. Melt the butter over a low heat and pour in, then add the flour and mix. To make the filling, put the potatoes, peas, onion, apples, lamb, mint and salt in a large bowl and mix well. Melt the butter over a low heat and pour in, then add the flour and mix. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Roll the pastry out on a lightly floured work surface to a thickness of 3–4mm. Cut around an 18cm/7in dinner plate with a sharp knife to create six pastry circles. If they shrink a little after cutting, gently re-roll them. Roll the pastry out on a lightly floured work surface to a thickness of 3–4mm. Cut around an 18cm/7in dinner plate with a sharp knife to create six pastry circles. If they shrink a little after cutting, gently re-roll them. Place a sixth of the filling on one side of one of the circles. Brush the edge of half the circle with beaten egg, then fold over the other half to make a D shape. Crimp the edge using a fork or the back of a knife. Make a hole in the top to allow some air to escape and place on a lined baking tray. Repeat with the other five circles. Brush with the beaten egg and bake on a baking tray for 50 minutes. Leave to stand for 10 minutes before eating. Place a sixth of the filling on one side of one of the circles. Brush the edge of half the circle with beaten egg, then fold over the other half to make a D shape. Crimp the edge using a fork or the back of a knife. Make a hole in the top to allow some air to escape and place on a lined baking tray. Repeat with the other five circles. Brush with the beaten egg and bake on a baking tray for 50 minutes. Leave to stand for 10 minutes before eating. Meanwhile, to make the apple pickle, put the oil in a saucepan over a low heat. Add the mustard seeds and, as soon as they begin to pop, add the other spices. Cook for a few minutes, being careful not to burn them. Stir in the vinegar, sugar and salt. Add the apples and 200ml/7fl oz water and cook gently for 20 minutes, or until they have mostly broken down. Leave to cool in the pan. Meanwhile, to make the apple pickle, put the oil in a saucepan over a low heat. Add the mustard seeds and, as soon as they begin to pop, add the other spices. Cook for a few minutes, being careful not to burn them. Stir in the vinegar, sugar and salt. Add the apples and 200ml/7fl oz water and cook gently for 20 minutes, or until they have mostly broken down. Leave to cool in the pan. Serve the pasties with the pickle. Any leftover pickle can be stored in a clean jar in the fridge for up to a month. Serve the pasties with the pickle. Any leftover pickle can be stored in a clean jar in the fridge for up to a month."
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} | c9c454cb23ca62fbfec90efe14d7e9376abc6e1302501e96a2929600b573f28e | Lamb and fenugreek dumpling stew recipe
For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes, turning occasionally, until brown on all sides. Remove from the pan and set aside on a warm plate. Add the mustard seeds to the same pan and fry for 30 seconds, or until the seeds start to pop. (CAUTION: keep the pan well away from your face and eyes.) Add the onion and fry for 3-4 minutes, or until golden-brown. Meanwhile, in a food processor, blend the garlic and ginger to a paste, adding a splash of water to bind the mixture. Add the garlic and ginger paste to the fried onions and continue to cook for 2-3 minutes, or until the water has evaporated from the paste and it has turned golden-brown. Add the salt, sugar, ground coriander, ground cumin, ground turmeric and red chilli powder and cook for a further 20-30 seconds. Add the puréed tomatoes and 100ml/3½fl oz of the water, stir well and bring the mixture to a gentle simmer. Simmer for 6-8 minutes, stirring well, or until the volume of liquid has completely reduced and the sauce has almost dried out.Meanwhile, for the fenugreek dumplings, mix all of the fenugreek dumplings ingredients together in a bowl until well combined, then bring the mixture together to form a semi-soft dough. Using your hands, roll the mixture into three sausage shapes, then pinch off six pieces from each sausage. Roll the pieces into smooth balls. Set aside.When the sauce has reduced, add the coconut milk, lemon juice and the rest of the water. Continue to simmer for five minutes. Add the sweet potato to the stew and bring back to the boil. Reduce to a simmer and after six minutes, add the dumplings. Cover the pan with a lid and continue to simmer for 6-7 minutes, or until the potato is tender. Add the reserved lamb and the chickpeas to the pan, cover again and cook for a further 4-5 minutes, or until the lamb is cooked to your liking. Stir in the fresh coriander and garam masala just before serving. For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes, turning occasionally, until brown on all sides. Remove from the pan and set aside on a warm plate. For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes, turning occasionally, until brown on all sides. Remove from the pan and set aside on a warm plate. Add the mustard seeds to the same pan and fry for 30 seconds, or until the seeds start to pop. (CAUTION: keep the pan well away from your face and eyes.) Add the onion and fry for 3-4 minutes, or until golden-brown. Add the mustard seeds to the same pan and fry for 30 seconds, or until the seeds start to pop. (CAUTION: keep the pan well away from your face and eyes.) Add the onion and fry for 3-4 minutes, or until golden-brown. Meanwhile, in a food processor, blend the garlic and ginger to a paste, adding a splash of water to bind the mixture. Meanwhile, in a food processor, blend the garlic and ginger to a paste, adding a splash of water to bind the mixture. Add the garlic and ginger paste to the fried onions and continue to cook for 2-3 minutes, or until the water has evaporated from the paste and it has turned golden-brown. Add the garlic and ginger paste to the fried onions and continue to cook for 2-3 minutes, or until the water has evaporated from the paste and it has turned golden-brown. Add the salt, sugar, ground coriander, ground cumin, ground turmeric and red chilli powder and cook for a further 20-30 seconds. Add the salt, sugar, ground coriander, ground cumin, ground turmeric and red chilli powder and cook for a further 20-30 seconds. Add the puréed tomatoes and 100ml/3½fl oz of the water, stir well and bring the mixture to a gentle simmer. Simmer for 6-8 minutes, stirring well, or until the volume of liquid has completely reduced and the sauce has almost dried out. Add the puréed tomatoes and 100ml/3½fl oz of the water, stir well and bring the mixture to a gentle simmer. Simmer for 6-8 minutes, stirring well, or until the volume of liquid has completely reduced and the sauce has almost dried out. Meanwhile, for the fenugreek dumplings, mix all of the fenugreek dumplings ingredients together in a bowl until well combined, then bring the mixture together to form a semi-soft dough. Meanwhile, for the fenugreek dumplings, mix all of the fenugreek dumplings ingredients together in a bowl until well combined, then bring the mixture together to form a semi-soft dough. Using your hands, roll the mixture into three sausage shapes, then pinch off six pieces from each sausage. Roll the pieces into smooth balls. Set aside. Using your hands, roll the mixture into three sausage shapes, then pinch off six pieces from each sausage. Roll the pieces into smooth balls. Set aside. When the sauce has reduced, add the coconut milk, lemon juice and the rest of the water. Continue to simmer for five minutes. Add the sweet potato to the stew and bring back to the boil. Reduce to a simmer and after six minutes, add the dumplings. Cover the pan with a lid and continue to simmer for 6-7 minutes, or until the potato is tender. When the sauce has reduced, add the coconut milk, lemon juice and the rest of the water. Continue to simmer for five minutes. Add the sweet potato to the stew and bring back to the boil. Reduce to a simmer and after six minutes, add the dumplings. Cover the pan with a lid and continue to simmer for 6-7 minutes, or until the potato is tender. Add the reserved lamb and the chickpeas to the pan, cover again and cook for a further 4-5 minutes, or until the lamb is cooked to your liking. Add the reserved lamb and the chickpeas to the pan, cover again and cook for a further 4-5 minutes, or until the lamb is cooked to your liking. Stir in the fresh coriander and garam masala just before serving. Stir in the fresh coriander and garam masala just before serving. | {
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"title": "Lamb and fenugreek dumpling stew recipe",
"content": "For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes, turning occasionally, until brown on all sides. Remove from the pan and set aside on a warm plate. Add the mustard seeds to the same pan and fry for 30 seconds, or until the seeds start to pop. (CAUTION: keep the pan well away from your face and eyes.) Add the onion and fry for 3-4 minutes, or until golden-brown. Meanwhile, in a food processor, blend the garlic and ginger to a paste, adding a splash of water to bind the mixture. Add the garlic and ginger paste to the fried onions and continue to cook for 2-3 minutes, or until the water has evaporated from the paste and it has turned golden-brown. Add the salt, sugar, ground coriander, ground cumin, ground turmeric and red chilli powder and cook for a further 20-30 seconds. Add the puréed tomatoes and 100ml/3½fl oz of the water, stir well and bring the mixture to a gentle simmer. Simmer for 6-8 minutes, stirring well, or until the volume of liquid has completely reduced and the sauce has almost dried out.Meanwhile, for the fenugreek dumplings, mix all of the fenugreek dumplings ingredients together in a bowl until well combined, then bring the mixture together to form a semi-soft dough. Using your hands, roll the mixture into three sausage shapes, then pinch off six pieces from each sausage. Roll the pieces into smooth balls. Set aside.When the sauce has reduced, add the coconut milk, lemon juice and the rest of the water. Continue to simmer for five minutes. Add the sweet potato to the stew and bring back to the boil. Reduce to a simmer and after six minutes, add the dumplings. Cover the pan with a lid and continue to simmer for 6-7 minutes, or until the potato is tender. Add the reserved lamb and the chickpeas to the pan, cover again and cook for a further 4-5 minutes, or until the lamb is cooked to your liking. Stir in the fresh coriander and garam masala just before serving. For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes, turning occasionally, until brown on all sides. Remove from the pan and set aside on a warm plate. For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes, turning occasionally, until brown on all sides. Remove from the pan and set aside on a warm plate. Add the mustard seeds to the same pan and fry for 30 seconds, or until the seeds start to pop. (CAUTION: keep the pan well away from your face and eyes.) Add the onion and fry for 3-4 minutes, or until golden-brown. Add the mustard seeds to the same pan and fry for 30 seconds, or until the seeds start to pop. (CAUTION: keep the pan well away from your face and eyes.) Add the onion and fry for 3-4 minutes, or until golden-brown. Meanwhile, in a food processor, blend the garlic and ginger to a paste, adding a splash of water to bind the mixture. Meanwhile, in a food processor, blend the garlic and ginger to a paste, adding a splash of water to bind the mixture. Add the garlic and ginger paste to the fried onions and continue to cook for 2-3 minutes, or until the water has evaporated from the paste and it has turned golden-brown. Add the garlic and ginger paste to the fried onions and continue to cook for 2-3 minutes, or until the water has evaporated from the paste and it has turned golden-brown. Add the salt, sugar, ground coriander, ground cumin, ground turmeric and red chilli powder and cook for a further 20-30 seconds. Add the salt, sugar, ground coriander, ground cumin, ground turmeric and red chilli powder and cook for a further 20-30 seconds. Add the puréed tomatoes and 100ml/3½fl oz of the water, stir well and bring the mixture to a gentle simmer. Simmer for 6-8 minutes, stirring well, or until the volume of liquid has completely reduced and the sauce has almost dried out. Add the puréed tomatoes and 100ml/3½fl oz of the water, stir well and bring the mixture to a gentle simmer. Simmer for 6-8 minutes, stirring well, or until the volume of liquid has completely reduced and the sauce has almost dried out. Meanwhile, for the fenugreek dumplings, mix all of the fenugreek dumplings ingredients together in a bowl until well combined, then bring the mixture together to form a semi-soft dough. Meanwhile, for the fenugreek dumplings, mix all of the fenugreek dumplings ingredients together in a bowl until well combined, then bring the mixture together to form a semi-soft dough. Using your hands, roll the mixture into three sausage shapes, then pinch off six pieces from each sausage. Roll the pieces into smooth balls. Set aside. Using your hands, roll the mixture into three sausage shapes, then pinch off six pieces from each sausage. Roll the pieces into smooth balls. Set aside. When the sauce has reduced, add the coconut milk, lemon juice and the rest of the water. Continue to simmer for five minutes. Add the sweet potato to the stew and bring back to the boil. Reduce to a simmer and after six minutes, add the dumplings. Cover the pan with a lid and continue to simmer for 6-7 minutes, or until the potato is tender. When the sauce has reduced, add the coconut milk, lemon juice and the rest of the water. Continue to simmer for five minutes. Add the sweet potato to the stew and bring back to the boil. Reduce to a simmer and after six minutes, add the dumplings. Cover the pan with a lid and continue to simmer for 6-7 minutes, or until the potato is tender. Add the reserved lamb and the chickpeas to the pan, cover again and cook for a further 4-5 minutes, or until the lamb is cooked to your liking. Add the reserved lamb and the chickpeas to the pan, cover again and cook for a further 4-5 minutes, or until the lamb is cooked to your liking. Stir in the fresh coriander and garam masala just before serving. Stir in the fresh coriander and garam masala just before serving."
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} | b5470f7f40faa42785b89629ef3ccff134be72eb3193f553ca61aec84fdc01e5 | Lamb and potato pie recipe
An average of 5.0 out of 5 stars from 2 ratings 500g/1lb 2oz lamb neck fillet, cut into chunks1 tbsp flourvegetable oil1 onion, slicedsalt and freshly ground pepper2 carrots, sliced350ml/12fl oz lamb stock500g/1lb 2oz potatoes, peeled, cut into cubes and parboiled450g/1lb ready rolled shortcrust pastrybeaten egg, to glaze 500g/1lb 2oz lamb neck fillet, cut into chunks 1 tbsp flour vegetable oil 1 onion, sliced salt and freshly ground pepper 2 carrots, sliced 350ml/12fl oz lamb stock 500g/1lb 2oz potatoes, peeled, cut into cubes and parboiled 450g/1lb ready rolled shortcrust pastry beaten egg, to glaze Method Dust the meat with flour to lightly coat.Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper.Add the carrots, stock and more seasoning to taste.Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.Preheat the oven to 180C/350F/Gas 4. Add the drained potato cubes to the lamb.Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking.Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.Serve. Dust the meat with flour to lightly coat. Dust the meat with flour to lightly coat. Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper. Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper. Add the carrots, stock and more seasoning to taste. Add the carrots, stock and more seasoning to taste. Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be. Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Add the drained potato cubes to the lamb. Add the drained potato cubes to the lamb. Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking. Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking. Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown. Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown. Serve. Serve. | {
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"title": "Lamb and potato pie recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 500g/1lb 2oz lamb neck fillet, cut into chunks1 tbsp flourvegetable oil1 onion, slicedsalt and freshly ground pepper2 carrots, sliced350ml/12fl oz lamb stock500g/1lb 2oz potatoes, peeled, cut into cubes and parboiled450g/1lb ready rolled shortcrust pastrybeaten egg, to glaze 500g/1lb 2oz lamb neck fillet, cut into chunks 1 tbsp flour vegetable oil 1 onion, sliced salt and freshly ground pepper 2 carrots, sliced 350ml/12fl oz lamb stock 500g/1lb 2oz potatoes, peeled, cut into cubes and parboiled 450g/1lb ready rolled shortcrust pastry beaten egg, to glaze Method Dust the meat with flour to lightly coat.Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper.Add the carrots, stock and more seasoning to taste.Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.Preheat the oven to 180C/350F/Gas 4. Add the drained potato cubes to the lamb.Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking.Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.Serve. Dust the meat with flour to lightly coat. Dust the meat with flour to lightly coat. Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper. Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper. Add the carrots, stock and more seasoning to taste. Add the carrots, stock and more seasoning to taste. Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be. Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Add the drained potato cubes to the lamb. Add the drained potato cubes to the lamb. Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking. Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking. Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown. Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown. Serve. Serve."
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} | a864b46ee24b2d0ee955a6ce3a54f229fac02a6f4918ad5b4a3d587106e80c9e | 'Mr Carrot' on creamed carrot recipe
An average of 5.0 out of 5 stars from 1 rating 'Mr Carrot' on creamed carrot is probably the best recipe you've seen from the classic Ready Steady Cook. 2 carrots, chopped25g/1oz butter150ml/¼ pint double cream2 tbsp white wineSalt and freshly ground black pepperFor 'Mr Carrot'1 carrot, trimmed 2 carrots, chopped 25g/1oz butter 150ml/¼ pint double cream 2 tbsp white wine Salt and freshly ground black pepper For 'Mr Carrot' 1 carrot, trimmed Method For the creamed carrots, place the chopped carrots into a pan of boiling salted water and boil for six minutes or until softened and then drain.Melt the butter in a frying pan, add the cooked carrots and stir in the melted butter. Add the cream and wine and simmer for five minutes. Season well with salt and freshly ground black pepper and spoon onto a serving plate.For 'Mr Carrot', place a carrot into pan of boiling salted water and boil for five minutes or until tender and drain.To serve, place 'Mr Carrot' standing up vertically in the creamed carrots. For the creamed carrots, place the chopped carrots into a pan of boiling salted water and boil for six minutes or until softened and then drain. For the creamed carrots, place the chopped carrots into a pan of boiling salted water and boil for six minutes or until softened and then drain. Melt the butter in a frying pan, add the cooked carrots and stir in the melted butter. Add the cream and wine and simmer for five minutes. Season well with salt and freshly ground black pepper and spoon onto a serving plate. Melt the butter in a frying pan, add the cooked carrots and stir in the melted butter. Add the cream and wine and simmer for five minutes. Season well with salt and freshly ground black pepper and spoon onto a serving plate. For 'Mr Carrot', place a carrot into pan of boiling salted water and boil for five minutes or until tender and drain. For 'Mr Carrot', place a carrot into pan of boiling salted water and boil for five minutes or until tender and drain. To serve, place 'Mr Carrot' standing up vertically in the creamed carrots. To serve, place 'Mr Carrot' standing up vertically in the creamed carrots. | {
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"type": "HowTo",
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"delivery_version": "v1.0",
"title": "'Mr Carrot' on creamed carrot recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 'Mr Carrot' on creamed carrot is probably the best recipe you've seen from the classic Ready Steady Cook. 2 carrots, chopped25g/1oz butter150ml/¼ pint double cream2 tbsp white wineSalt and freshly ground black pepperFor 'Mr Carrot'1 carrot, trimmed 2 carrots, chopped 25g/1oz butter 150ml/¼ pint double cream 2 tbsp white wine Salt and freshly ground black pepper For 'Mr Carrot' 1 carrot, trimmed Method For the creamed carrots, place the chopped carrots into a pan of boiling salted water and boil for six minutes or until softened and then drain.Melt the butter in a frying pan, add the cooked carrots and stir in the melted butter. Add the cream and wine and simmer for five minutes. Season well with salt and freshly ground black pepper and spoon onto a serving plate.For 'Mr Carrot', place a carrot into pan of boiling salted water and boil for five minutes or until tender and drain.To serve, place 'Mr Carrot' standing up vertically in the creamed carrots. For the creamed carrots, place the chopped carrots into a pan of boiling salted water and boil for six minutes or until softened and then drain. For the creamed carrots, place the chopped carrots into a pan of boiling salted water and boil for six minutes or until softened and then drain. Melt the butter in a frying pan, add the cooked carrots and stir in the melted butter. Add the cream and wine and simmer for five minutes. Season well with salt and freshly ground black pepper and spoon onto a serving plate. Melt the butter in a frying pan, add the cooked carrots and stir in the melted butter. Add the cream and wine and simmer for five minutes. Season well with salt and freshly ground black pepper and spoon onto a serving plate. For 'Mr Carrot', place a carrot into pan of boiling salted water and boil for five minutes or until tender and drain. For 'Mr Carrot', place a carrot into pan of boiling salted water and boil for five minutes or until tender and drain. To serve, place 'Mr Carrot' standing up vertically in the creamed carrots. To serve, place 'Mr Carrot' standing up vertically in the creamed carrots."
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} | 6856d809fb91b5a41c3c810fda1eae282c38c23677800cf84b615fd81f1c6e71 | 'Mont Blanc' chocolate and chestnut meringue recipe
An average of 5.0 out of 5 stars from 1 rating Create a snowy mountain scene with a simple chocolate meringue, creamy filling and chestnut puree. Equipment: you will need a piping bag with a 2mm nozzle. 4 egg whites200g/7oz golden caster sugar25g/1oz cocoa powder1 tsp white wine vinegar35g/1¼oz dark chocolate, grated (optional) 4 egg whites 200g/7oz golden caster sugar 25g/1oz cocoa powder 1 tsp white wine vinegar 35g/1¼oz dark chocolate, grated (optional) 400g/14oz whipping cream30g/1oz icing sugar3–4 maron glace, crumbled (optional) 400g/14oz whipping cream 30g/1oz icing sugar 3–4 maron glace, crumbled (optional) 250g/9oz sweetened chestnut puree 50g/1¾oz dark chocolate, grated or flaked (optional) 250g/9oz sweetened chestnut puree 50g/1¾oz dark chocolate, grated or flaked (optional) Method Preheat the oven to 200C/180C Fan/Gas 6 and cut out a 20cm/8in round of baking paper and place onto a baking tray.Whisk the egg whites in a stand mixer or with a hand held electric whisk, until soft peaks. Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy. Sieve over the cocoa and gently fold in until combined. Fold in the vinegar and chocolate, if using. Pile the mixture onto the centre of the baking paper, building the meringue up in the middle, into a small peak.Place in the oven and immediately turn down to 170C/150C Fan/Gas 3½. Bake for 1 hour 15 minutes – 1 hour 30 minutes or until the sides are crisp but with some give. Turn off the oven and leave the meringue to cool completely.Meanwhile, make the filling. Whisk the cream until fairly stiff, then fold in the icing sugar and vanilla extract. If using the maron glace, place two large spoonfuls of the cream into a small bowl for later and crumble the marons into the large bowl of cream. Spoon the cream and maron mixture around the meringue peak.To decorate, place the chestnut puree into a piping bag with a 2mm nozzle and pipe the puree all over the cream, in loops or straight lines. Sprinkle the grated chocolate over the piped chestnut, if using. Place the reserved cream into the middle of the pudding and build up into a peak, so Mont Blanc looks snow covered. Preheat the oven to 200C/180C Fan/Gas 6 and cut out a 20cm/8in round of baking paper and place onto a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and cut out a 20cm/8in round of baking paper and place onto a baking tray. Whisk the egg whites in a stand mixer or with a hand held electric whisk, until soft peaks. Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy. Sieve over the cocoa and gently fold in until combined. Fold in the vinegar and chocolate, if using. Whisk the egg whites in a stand mixer or with a hand held electric whisk, until soft peaks. Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy. Sieve over the cocoa and gently fold in until combined. Fold in the vinegar and chocolate, if using. Pile the mixture onto the centre of the baking paper, building the meringue up in the middle, into a small peak. Pile the mixture onto the centre of the baking paper, building the meringue up in the middle, into a small peak. Place in the oven and immediately turn down to 170C/150C Fan/Gas 3½. Bake for 1 hour 15 minutes – 1 hour 30 minutes or until the sides are crisp but with some give. Turn off the oven and leave the meringue to cool completely. Place in the oven and immediately turn down to 170C/150C Fan/Gas 3½. Bake for 1 hour 15 minutes – 1 hour 30 minutes or until the sides are crisp but with some give. Turn off the oven and leave the meringue to cool completely. Meanwhile, make the filling. Whisk the cream until fairly stiff, then fold in the icing sugar and vanilla extract. If using the maron glace, place two large spoonfuls of the cream into a small bowl for later and crumble the marons into the large bowl of cream. Spoon the cream and maron mixture around the meringue peak. Meanwhile, make the filling. Whisk the cream until fairly stiff, then fold in the icing sugar and vanilla extract. If using the maron glace, place two large spoonfuls of the cream into a small bowl for later and crumble the marons into the large bowl of cream. Spoon the cream and maron mixture around the meringue peak. To decorate, place the chestnut puree into a piping bag with a 2mm nozzle and pipe the puree all over the cream, in loops or straight lines. Sprinkle the grated chocolate over the piped chestnut, if using. Place the reserved cream into the middle of the pudding and build up into a peak, so Mont Blanc looks snow covered. To decorate, place the chestnut puree into a piping bag with a 2mm nozzle and pipe the puree all over the cream, in loops or straight lines. Sprinkle the grated chocolate over the piped chestnut, if using. Place the reserved cream into the middle of the pudding and build up into a peak, so Mont Blanc looks snow covered. | {
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"title": "'Mont Blanc' chocolate and chestnut meringue recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Create a snowy mountain scene with a simple chocolate meringue, creamy filling and chestnut puree. Equipment: you will need a piping bag with a 2mm nozzle. 4 egg whites200g/7oz golden caster sugar25g/1oz cocoa powder1 tsp white wine vinegar35g/1¼oz dark chocolate, grated (optional) 4 egg whites 200g/7oz golden caster sugar 25g/1oz cocoa powder 1 tsp white wine vinegar 35g/1¼oz dark chocolate, grated (optional) 400g/14oz whipping cream30g/1oz icing sugar3–4 maron glace, crumbled (optional) 400g/14oz whipping cream 30g/1oz icing sugar 3–4 maron glace, crumbled (optional) 250g/9oz sweetened chestnut puree 50g/1¾oz dark chocolate, grated or flaked (optional) 250g/9oz sweetened chestnut puree 50g/1¾oz dark chocolate, grated or flaked (optional) Method Preheat the oven to 200C/180C Fan/Gas 6 and cut out a 20cm/8in round of baking paper and place onto a baking tray.Whisk the egg whites in a stand mixer or with a hand held electric whisk, until soft peaks. Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy. Sieve over the cocoa and gently fold in until combined. Fold in the vinegar and chocolate, if using. Pile the mixture onto the centre of the baking paper, building the meringue up in the middle, into a small peak.Place in the oven and immediately turn down to 170C/150C Fan/Gas 3½. Bake for 1 hour 15 minutes – 1 hour 30 minutes or until the sides are crisp but with some give. Turn off the oven and leave the meringue to cool completely.Meanwhile, make the filling. Whisk the cream until fairly stiff, then fold in the icing sugar and vanilla extract. If using the maron glace, place two large spoonfuls of the cream into a small bowl for later and crumble the marons into the large bowl of cream. Spoon the cream and maron mixture around the meringue peak.To decorate, place the chestnut puree into a piping bag with a 2mm nozzle and pipe the puree all over the cream, in loops or straight lines. Sprinkle the grated chocolate over the piped chestnut, if using. Place the reserved cream into the middle of the pudding and build up into a peak, so Mont Blanc looks snow covered. Preheat the oven to 200C/180C Fan/Gas 6 and cut out a 20cm/8in round of baking paper and place onto a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and cut out a 20cm/8in round of baking paper and place onto a baking tray. Whisk the egg whites in a stand mixer or with a hand held electric whisk, until soft peaks. Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy. Sieve over the cocoa and gently fold in until combined. Fold in the vinegar and chocolate, if using. Whisk the egg whites in a stand mixer or with a hand held electric whisk, until soft peaks. Gradually whisk in the sugar, a tablespoon at a time, until the meringue is stiff and glossy. Sieve over the cocoa and gently fold in until combined. Fold in the vinegar and chocolate, if using. Pile the mixture onto the centre of the baking paper, building the meringue up in the middle, into a small peak. Pile the mixture onto the centre of the baking paper, building the meringue up in the middle, into a small peak. Place in the oven and immediately turn down to 170C/150C Fan/Gas 3½. Bake for 1 hour 15 minutes – 1 hour 30 minutes or until the sides are crisp but with some give. Turn off the oven and leave the meringue to cool completely. Place in the oven and immediately turn down to 170C/150C Fan/Gas 3½. Bake for 1 hour 15 minutes – 1 hour 30 minutes or until the sides are crisp but with some give. Turn off the oven and leave the meringue to cool completely. Meanwhile, make the filling. Whisk the cream until fairly stiff, then fold in the icing sugar and vanilla extract. If using the maron glace, place two large spoonfuls of the cream into a small bowl for later and crumble the marons into the large bowl of cream. Spoon the cream and maron mixture around the meringue peak. Meanwhile, make the filling. Whisk the cream until fairly stiff, then fold in the icing sugar and vanilla extract. If using the maron glace, place two large spoonfuls of the cream into a small bowl for later and crumble the marons into the large bowl of cream. Spoon the cream and maron mixture around the meringue peak. To decorate, place the chestnut puree into a piping bag with a 2mm nozzle and pipe the puree all over the cream, in loops or straight lines. Sprinkle the grated chocolate over the piped chestnut, if using. Place the reserved cream into the middle of the pudding and build up into a peak, so Mont Blanc looks snow covered. To decorate, place the chestnut puree into a piping bag with a 2mm nozzle and pipe the puree all over the cream, in loops or straight lines. Sprinkle the grated chocolate over the piped chestnut, if using. Place the reserved cream into the middle of the pudding and build up into a peak, so Mont Blanc looks snow covered."
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} | ce7321a18a9c0920a73357b21314fb52a36a387b2147943e8dc8670bedcdad11 | Mac and cauli cheese recipe
An average of 4.7 out of 5 stars from 10 ratings A mac and cauliflower cheese hybrid for a comforting midweek meal. 1 small head cauliflower300g/10½oz macaroni40g/1½oz butter40g/1½oz plain flourlarge pinch chilli flakes ½ tsp Dijon mustard800ml/1 pint 8fl oz milk400g/14oz strong cheddar, grated100ml/3½fl oz single cream2 tbsp fresh white breadcrumbs1 tsp caraway seedssalt and freshly ground black pepper 1 small head cauliflower 300g/10½oz macaroni 40g/1½oz butter 40g/1½oz plain flour large pinch chilli flakes ½ tsp Dijon mustard 800ml/1 pint 8fl oz milk 400g/14oz strong cheddar, grated 100ml/3½fl oz single cream 2 tbsp fresh white breadcrumbs 1 tsp caraway seeds salt and freshly ground black pepper Method Trim the outer leaves and the end of the stalk from the cauliflower. Cut round the stalk to cut off the florets (halve any large ones). Bring a pan of salted water to the boil and drop the florets into it. Simmer for 8 minutes, then drain. Cook the pasta, uncovered, in a large pan of rapidly boiling salted water. The water must boil steadily to keep the macaroni moving freely and prevent it from sticking to the saucepan. Leave the lid off to prevent boiling over. Cook the macaroni until it is just tender. Drain well and rinse under hot water to remove surface starch that would make it sticky.Melt the butter in a second, heavy saucepan and add the flour, chilli flakes and mustard. Cook, stirring, for 1 minute. Remove from the heat. Gradually pour in the milk, whisking until smooth. Return to the heat and stir until boiling. Simmer, stirring all the time, for 2 minutes. Remove the pan from the heat.Stir in all but 2 tablespoons of the cheese and once melted add the cream and stir. Season the sauce to taste with salt and pepper. Mix the macaroni into the sauce. Turn half the mixture into a shallow ovenproof dish. Lay the pieces of cauliflower on top, and finish with another layer of pasta mix.Mix the rest of the cheese with the breadcrumbs and sprinkle evenly over the sauce; make sure that all the sauce is covered, or it will form brown blisters under the grill.If eating straight away, while everything is hot, turn the grill to its highest setting and grill until the top is brown and crisp. If the dish is for later, refrigerate now and half an hour before serving put it into the middle of a preheated oven set at 200C/180C Fan/Gas 6 until the top is brown (about 20 minutes). Sprinkle with the caraway seeds before serving. Trim the outer leaves and the end of the stalk from the cauliflower. Cut round the stalk to cut off the florets (halve any large ones). Bring a pan of salted water to the boil and drop the florets into it. Simmer for 8 minutes, then drain. Trim the outer leaves and the end of the stalk from the cauliflower. Cut round the stalk to cut off the florets (halve any large ones). Bring a pan of salted water to the boil and drop the florets into it. Simmer for 8 minutes, then drain. Cook the pasta, uncovered, in a large pan of rapidly boiling salted water. The water must boil steadily to keep the macaroni moving freely and prevent it from sticking to the saucepan. Leave the lid off to prevent boiling over. Cook the macaroni until it is just tender. Drain well and rinse under hot water to remove surface starch that would make it sticky. Cook the pasta, uncovered, in a large pan of rapidly boiling salted water. The water must boil steadily to keep the macaroni moving freely and prevent it from sticking to the saucepan. Leave the lid off to prevent boiling over. Cook the macaroni until it is just tender. Drain well and rinse under hot water to remove surface starch that would make it sticky. Melt the butter in a second, heavy saucepan and add the flour, chilli flakes and mustard. Cook, stirring, for 1 minute. Remove from the heat. Gradually pour in the milk, whisking until smooth. Return to the heat and stir until boiling. Simmer, stirring all the time, for 2 minutes. Remove the pan from the heat. Melt the butter in a second, heavy saucepan and add the flour, chilli flakes and mustard. Cook, stirring, for 1 minute. Remove from the heat. Gradually pour in the milk, whisking until smooth. Return to the heat and stir until boiling. Simmer, stirring all the time, for 2 minutes. Remove the pan from the heat. Stir in all but 2 tablespoons of the cheese and once melted add the cream and stir. Season the sauce to taste with salt and pepper. Mix the macaroni into the sauce. Turn half the mixture into a shallow ovenproof dish. Lay the pieces of cauliflower on top, and finish with another layer of pasta mix. Stir in all but 2 tablespoons of the cheese and once melted add the cream and stir. Season the sauce to taste with salt and pepper. Mix the macaroni into the sauce. Turn half the mixture into a shallow ovenproof dish. Lay the pieces of cauliflower on top, and finish with another layer of pasta mix. Mix the rest of the cheese with the breadcrumbs and sprinkle evenly over the sauce; make sure that all the sauce is covered, or it will form brown blisters under the grill. Mix the rest of the cheese with the breadcrumbs and sprinkle evenly over the sauce; make sure that all the sauce is covered, or it will form brown blisters under the grill. If eating straight away, while everything is hot, turn the grill to its highest setting and grill until the top is brown and crisp. If eating straight away, while everything is hot, turn the grill to its highest setting and grill until the top is brown and crisp. If the dish is for later, refrigerate now and half an hour before serving put it into the middle of a preheated oven set at 200C/180C Fan/Gas 6 until the top is brown (about 20 minutes). If the dish is for later, refrigerate now and half an hour before serving put it into the middle of a preheated oven set at 200C/180C Fan/Gas 6 until the top is brown (about 20 minutes). Sprinkle with the caraway seeds before serving. Sprinkle with the caraway seeds before serving. | {
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"title": "Mac and cauli cheese recipe",
"content": "An average of 4.7 out of 5 stars from 10 ratings A mac and cauliflower cheese hybrid for a comforting midweek meal. 1 small head cauliflower300g/10½oz macaroni40g/1½oz butter40g/1½oz plain flourlarge pinch chilli flakes ½ tsp Dijon mustard800ml/1 pint 8fl oz milk400g/14oz strong cheddar, grated100ml/3½fl oz single cream2 tbsp fresh white breadcrumbs1 tsp caraway seedssalt and freshly ground black pepper 1 small head cauliflower 300g/10½oz macaroni 40g/1½oz butter 40g/1½oz plain flour large pinch chilli flakes ½ tsp Dijon mustard 800ml/1 pint 8fl oz milk 400g/14oz strong cheddar, grated 100ml/3½fl oz single cream 2 tbsp fresh white breadcrumbs 1 tsp caraway seeds salt and freshly ground black pepper Method Trim the outer leaves and the end of the stalk from the cauliflower. Cut round the stalk to cut off the florets (halve any large ones). Bring a pan of salted water to the boil and drop the florets into it. Simmer for 8 minutes, then drain. Cook the pasta, uncovered, in a large pan of rapidly boiling salted water. The water must boil steadily to keep the macaroni moving freely and prevent it from sticking to the saucepan. Leave the lid off to prevent boiling over. Cook the macaroni until it is just tender. Drain well and rinse under hot water to remove surface starch that would make it sticky.Melt the butter in a second, heavy saucepan and add the flour, chilli flakes and mustard. Cook, stirring, for 1 minute. Remove from the heat. Gradually pour in the milk, whisking until smooth. Return to the heat and stir until boiling. Simmer, stirring all the time, for 2 minutes. Remove the pan from the heat.Stir in all but 2 tablespoons of the cheese and once melted add the cream and stir. Season the sauce to taste with salt and pepper. Mix the macaroni into the sauce. Turn half the mixture into a shallow ovenproof dish. Lay the pieces of cauliflower on top, and finish with another layer of pasta mix.Mix the rest of the cheese with the breadcrumbs and sprinkle evenly over the sauce; make sure that all the sauce is covered, or it will form brown blisters under the grill.If eating straight away, while everything is hot, turn the grill to its highest setting and grill until the top is brown and crisp. If the dish is for later, refrigerate now and half an hour before serving put it into the middle of a preheated oven set at 200C/180C Fan/Gas 6 until the top is brown (about 20 minutes). Sprinkle with the caraway seeds before serving. Trim the outer leaves and the end of the stalk from the cauliflower. Cut round the stalk to cut off the florets (halve any large ones). Bring a pan of salted water to the boil and drop the florets into it. Simmer for 8 minutes, then drain. Trim the outer leaves and the end of the stalk from the cauliflower. Cut round the stalk to cut off the florets (halve any large ones). Bring a pan of salted water to the boil and drop the florets into it. Simmer for 8 minutes, then drain. Cook the pasta, uncovered, in a large pan of rapidly boiling salted water. The water must boil steadily to keep the macaroni moving freely and prevent it from sticking to the saucepan. Leave the lid off to prevent boiling over. Cook the macaroni until it is just tender. Drain well and rinse under hot water to remove surface starch that would make it sticky. Cook the pasta, uncovered, in a large pan of rapidly boiling salted water. The water must boil steadily to keep the macaroni moving freely and prevent it from sticking to the saucepan. Leave the lid off to prevent boiling over. Cook the macaroni until it is just tender. Drain well and rinse under hot water to remove surface starch that would make it sticky. Melt the butter in a second, heavy saucepan and add the flour, chilli flakes and mustard. Cook, stirring, for 1 minute. Remove from the heat. Gradually pour in the milk, whisking until smooth. Return to the heat and stir until boiling. Simmer, stirring all the time, for 2 minutes. Remove the pan from the heat. Melt the butter in a second, heavy saucepan and add the flour, chilli flakes and mustard. Cook, stirring, for 1 minute. Remove from the heat. Gradually pour in the milk, whisking until smooth. Return to the heat and stir until boiling. Simmer, stirring all the time, for 2 minutes. Remove the pan from the heat. Stir in all but 2 tablespoons of the cheese and once melted add the cream and stir. Season the sauce to taste with salt and pepper. Mix the macaroni into the sauce. Turn half the mixture into a shallow ovenproof dish. Lay the pieces of cauliflower on top, and finish with another layer of pasta mix. Stir in all but 2 tablespoons of the cheese and once melted add the cream and stir. Season the sauce to taste with salt and pepper. Mix the macaroni into the sauce. Turn half the mixture into a shallow ovenproof dish. Lay the pieces of cauliflower on top, and finish with another layer of pasta mix. Mix the rest of the cheese with the breadcrumbs and sprinkle evenly over the sauce; make sure that all the sauce is covered, or it will form brown blisters under the grill. Mix the rest of the cheese with the breadcrumbs and sprinkle evenly over the sauce; make sure that all the sauce is covered, or it will form brown blisters under the grill. If eating straight away, while everything is hot, turn the grill to its highest setting and grill until the top is brown and crisp. If eating straight away, while everything is hot, turn the grill to its highest setting and grill until the top is brown and crisp. If the dish is for later, refrigerate now and half an hour before serving put it into the middle of a preheated oven set at 200C/180C Fan/Gas 6 until the top is brown (about 20 minutes). If the dish is for later, refrigerate now and half an hour before serving put it into the middle of a preheated oven set at 200C/180C Fan/Gas 6 until the top is brown (about 20 minutes). Sprinkle with the caraway seeds before serving. Sprinkle with the caraway seeds before serving."
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} | bc143cef74c1bebf9e6e369657d2836dcd199e97073fcb92f43069335ec746c7 | Mac and cheese recipe
An average of 5.0 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/glam_mac_and_cheese_92848_16x9.jpg Mac and cheese is a classic ‘just for the family’ recipe, but serve this little number in individual bowls to make it worthy of any dinner party table. 340g/12oz macaroni 80g/3oz pancetta, diced small handful fresh thyme leaves 3 spring onions, trimmed and finely sliced 100g/3½oz breadcrumbs handful chopped fresh parsley 340g/12oz macaroni 80g/3oz pancetta, diced small handful fresh thyme leaves 3 spring onions, trimmed and finely sliced 100g/3½oz breadcrumbs handful chopped fresh parsley 40g/1½oz butter 40g/1½oz plain flour pinch ground nutmeg 1 tsp English mustard powder 200ml/7fl oz milk 285ml/10fl oz double cream 200g/7oz dolcelatte or gorgonzola cheese115g/4oz parmesan, gratedsalt and freshly ground black pepper 40g/1½oz butter 40g/1½oz plain flour pinch ground nutmeg 1 tsp English mustard powder 200ml/7fl oz milk 285ml/10fl oz double cream 200g/7oz dolcelatte or gorgonzola cheese 115g/4oz parmesan, grated salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6. Cook the macaroni in a large pan of boiling salted water, for 8-10 minutes, or until just cooked. (It needs to be just undercooked as the pasta will be cooked again in the oven.) Drain, return to the pan and set aside. Meanwhile, fry the pancetta in a medium frying pan over a gentle heat until it just starts to brown and crisp up, then add the thyme leaves and spring onions and cook for a further 3-4 minutes. Remove the pan from the heat and add its contents to the pasta. For the sauce, put the butter, flour, nutmeg and mustard in a small pan set over a medium heat and cook until the butter has melted. Mix the milk and cream together in a jug and add a little to the flour and butter in the pan, stirring well. Keep adding the milk mixture, bit by bit, stirring well each time. Once all the milk has been added, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat. Add two-thirds of the dolcelatte (or gorgonzola) and parmesan to the sauce while it is still hot and stir together until well combined. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper.Add the sauce to the pasta mixture and stir everything together. Spoon the mixture into a shallow casserole dish or four individual large ramekins. Sprinkle the remaining cheese and the breadcrumbs over the top and bake in the oven for about 20-30 minutes, or until the cheese starts to bubble and the topping is golden-brown.Sprinkle with the chopped parsley. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cook the macaroni in a large pan of boiling salted water, for 8-10 minutes, or until just cooked. (It needs to be just undercooked as the pasta will be cooked again in the oven.) Drain, return to the pan and set aside. Cook the macaroni in a large pan of boiling salted water, for 8-10 minutes, or until just cooked. (It needs to be just undercooked as the pasta will be cooked again in the oven.) Drain, return to the pan and set aside. Meanwhile, fry the pancetta in a medium frying pan over a gentle heat until it just starts to brown and crisp up, then add the thyme leaves and spring onions and cook for a further 3-4 minutes. Remove the pan from the heat and add its contents to the pasta. Meanwhile, fry the pancetta in a medium frying pan over a gentle heat until it just starts to brown and crisp up, then add the thyme leaves and spring onions and cook for a further 3-4 minutes. Remove the pan from the heat and add its contents to the pasta. For the sauce, put the butter, flour, nutmeg and mustard in a small pan set over a medium heat and cook until the butter has melted. Mix the milk and cream together in a jug and add a little to the flour and butter in the pan, stirring well. Keep adding the milk mixture, bit by bit, stirring well each time. For the sauce, put the butter, flour, nutmeg and mustard in a small pan set over a medium heat and cook until the butter has melted. Mix the milk and cream together in a jug and add a little to the flour and butter in the pan, stirring well. Keep adding the milk mixture, bit by bit, stirring well each time. Once all the milk has been added, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat. Add two-thirds of the dolcelatte (or gorgonzola) and parmesan to the sauce while it is still hot and stir together until well combined. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper. Once all the milk has been added, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat. Add two-thirds of the dolcelatte (or gorgonzola) and parmesan to the sauce while it is still hot and stir together until well combined. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper. Add the sauce to the pasta mixture and stir everything together. Spoon the mixture into a shallow casserole dish or four individual large ramekins. Add the sauce to the pasta mixture and stir everything together. Spoon the mixture into a shallow casserole dish or four individual large ramekins. Sprinkle the remaining cheese and the breadcrumbs over the top and bake in the oven for about 20-30 minutes, or until the cheese starts to bubble and the topping is golden-brown. Sprinkle the remaining cheese and the breadcrumbs over the top and bake in the oven for about 20-30 minutes, or until the cheese starts to bubble and the topping is golden-brown. Sprinkle with the chopped parsley. Sprinkle with the chopped parsley. Recipe tips If you are not a blue cheese fan a good British Cheddar will also suit instead. | {
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"title": "Mac and cheese recipe",
"content": "An average of 5.0 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/glam_mac_and_cheese_92848_16x9.jpg Mac and cheese is a classic ‘just for the family’ recipe, but serve this little number in individual bowls to make it worthy of any dinner party table. 340g/12oz macaroni 80g/3oz pancetta, diced small handful fresh thyme leaves 3 spring onions, trimmed and finely sliced 100g/3½oz breadcrumbs handful chopped fresh parsley 340g/12oz macaroni 80g/3oz pancetta, diced small handful fresh thyme leaves 3 spring onions, trimmed and finely sliced 100g/3½oz breadcrumbs handful chopped fresh parsley 40g/1½oz butter 40g/1½oz plain flour pinch ground nutmeg 1 tsp English mustard powder 200ml/7fl oz milk 285ml/10fl oz double cream 200g/7oz dolcelatte or gorgonzola cheese115g/4oz parmesan, gratedsalt and freshly ground black pepper 40g/1½oz butter 40g/1½oz plain flour pinch ground nutmeg 1 tsp English mustard powder 200ml/7fl oz milk 285ml/10fl oz double cream 200g/7oz dolcelatte or gorgonzola cheese 115g/4oz parmesan, grated salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6. Cook the macaroni in a large pan of boiling salted water, for 8-10 minutes, or until just cooked. (It needs to be just undercooked as the pasta will be cooked again in the oven.) Drain, return to the pan and set aside. Meanwhile, fry the pancetta in a medium frying pan over a gentle heat until it just starts to brown and crisp up, then add the thyme leaves and spring onions and cook for a further 3-4 minutes. Remove the pan from the heat and add its contents to the pasta. For the sauce, put the butter, flour, nutmeg and mustard in a small pan set over a medium heat and cook until the butter has melted. Mix the milk and cream together in a jug and add a little to the flour and butter in the pan, stirring well. Keep adding the milk mixture, bit by bit, stirring well each time. Once all the milk has been added, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat. Add two-thirds of the dolcelatte (or gorgonzola) and parmesan to the sauce while it is still hot and stir together until well combined. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper.Add the sauce to the pasta mixture and stir everything together. Spoon the mixture into a shallow casserole dish or four individual large ramekins. Sprinkle the remaining cheese and the breadcrumbs over the top and bake in the oven for about 20-30 minutes, or until the cheese starts to bubble and the topping is golden-brown.Sprinkle with the chopped parsley. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cook the macaroni in a large pan of boiling salted water, for 8-10 minutes, or until just cooked. (It needs to be just undercooked as the pasta will be cooked again in the oven.) Drain, return to the pan and set aside. Cook the macaroni in a large pan of boiling salted water, for 8-10 minutes, or until just cooked. (It needs to be just undercooked as the pasta will be cooked again in the oven.) Drain, return to the pan and set aside. Meanwhile, fry the pancetta in a medium frying pan over a gentle heat until it just starts to brown and crisp up, then add the thyme leaves and spring onions and cook for a further 3-4 minutes. Remove the pan from the heat and add its contents to the pasta. Meanwhile, fry the pancetta in a medium frying pan over a gentle heat until it just starts to brown and crisp up, then add the thyme leaves and spring onions and cook for a further 3-4 minutes. Remove the pan from the heat and add its contents to the pasta. For the sauce, put the butter, flour, nutmeg and mustard in a small pan set over a medium heat and cook until the butter has melted. Mix the milk and cream together in a jug and add a little to the flour and butter in the pan, stirring well. Keep adding the milk mixture, bit by bit, stirring well each time. For the sauce, put the butter, flour, nutmeg and mustard in a small pan set over a medium heat and cook until the butter has melted. Mix the milk and cream together in a jug and add a little to the flour and butter in the pan, stirring well. Keep adding the milk mixture, bit by bit, stirring well each time. Once all the milk has been added, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat. Add two-thirds of the dolcelatte (or gorgonzola) and parmesan to the sauce while it is still hot and stir together until well combined. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper. Once all the milk has been added, turn up the heat and boil for a minute or two. The sauce will thicken considerably, then remove the pan from the heat. Add two-thirds of the dolcelatte (or gorgonzola) and parmesan to the sauce while it is still hot and stir together until well combined. It may be a bit lumpy, but that is fine. Season to taste with salt and pepper. Add the sauce to the pasta mixture and stir everything together. Spoon the mixture into a shallow casserole dish or four individual large ramekins. Add the sauce to the pasta mixture and stir everything together. Spoon the mixture into a shallow casserole dish or four individual large ramekins. Sprinkle the remaining cheese and the breadcrumbs over the top and bake in the oven for about 20-30 minutes, or until the cheese starts to bubble and the topping is golden-brown. Sprinkle the remaining cheese and the breadcrumbs over the top and bake in the oven for about 20-30 minutes, or until the cheese starts to bubble and the topping is golden-brown. Sprinkle with the chopped parsley. Sprinkle with the chopped parsley. Recipe tips If you are not a blue cheese fan a good British Cheddar will also suit instead."
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} | abe2e0a304f3499f9225da4bb26e835081a0f5844b55dde45a304a23fccf43ab | Nadiya's mac and cheesy recipe
An average of 3.0 out of 5 stars from 192 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mac_and_cheesy_81730_16x9.jpg Nadiya's twist on mac and cheese will have kids of all ages excited. It's made using cheesy puff crisps, which are crushed, mixed with the sauce and used to top the mac and cheese along with breadcrumbs. It’s fun, it’s delicious and it’s bright! 400g/14oz macaroni pasta 30g/1oz unsalted butter 3 tbsp plain flour (approx. 30g/1oz)600ml/20fl oz full-fat milk 170ml/6fl oz evaporated milk 1 tsp yeast extract 450g/1lb cheddar cheese, grated 2 tbsp Worcestershire sauce 8 x 16.5g packs of cheese puffs (such as Wotsits), crushed into coarse crumbs 400g/14oz macaroni pasta 30g/1oz unsalted butter 3 tbsp plain flour (approx. 30g/1oz) 600ml/20fl oz full-fat milk 170ml/6fl oz evaporated milk 1 tsp yeast extract 450g/1lb cheddar cheese, grated 2 tbsp Worcestershire sauce 8 x 16.5g packs of cheese puffs (such as Wotsits), crushed into coarse crumbs 50g/1¾oz breadcrumbs 50g/1¾oz cheddar cheese, grated 50g/1¾oz breadcrumbs 50g/1¾oz cheddar cheese, grated Method Start by cooking the macaroni as per the packet instructions. When the macaroni is cooked, drain, rinse under cold water and set aside.Preheat the oven to 200C/180C Fan/Gas 6.Make the sauce by putting the butter in a flameproof 30cm/12in casserole and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated. Keep whisking till the mixture begins to thicken. Add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes. Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Level off the top. Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese. Bake for 30–35 minutes. Take out and leave for 10 minutes before eating. Start by cooking the macaroni as per the packet instructions. When the macaroni is cooked, drain, rinse under cold water and set aside. Start by cooking the macaroni as per the packet instructions. When the macaroni is cooked, drain, rinse under cold water and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Make the sauce by putting the butter in a flameproof 30cm/12in casserole and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated. Make the sauce by putting the butter in a flameproof 30cm/12in casserole and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated. Keep whisking till the mixture begins to thicken. Add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes. Keep whisking till the mixture begins to thicken. Add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes. Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Level off the top. Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Level off the top. Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese. Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese. Bake for 30–35 minutes. Take out and leave for 10 minutes before eating. Bake for 30–35 minutes. Take out and leave for 10 minutes before eating. | {
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"content": "An average of 3.0 out of 5 stars from 192 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mac_and_cheesy_81730_16x9.jpg Nadiya's twist on mac and cheese will have kids of all ages excited. It's made using cheesy puff crisps, which are crushed, mixed with the sauce and used to top the mac and cheese along with breadcrumbs. It’s fun, it’s delicious and it’s bright! 400g/14oz macaroni pasta 30g/1oz unsalted butter 3 tbsp plain flour (approx. 30g/1oz)600ml/20fl oz full-fat milk 170ml/6fl oz evaporated milk 1 tsp yeast extract 450g/1lb cheddar cheese, grated 2 tbsp Worcestershire sauce 8 x 16.5g packs of cheese puffs (such as Wotsits), crushed into coarse crumbs 400g/14oz macaroni pasta 30g/1oz unsalted butter 3 tbsp plain flour (approx. 30g/1oz) 600ml/20fl oz full-fat milk 170ml/6fl oz evaporated milk 1 tsp yeast extract 450g/1lb cheddar cheese, grated 2 tbsp Worcestershire sauce 8 x 16.5g packs of cheese puffs (such as Wotsits), crushed into coarse crumbs 50g/1¾oz breadcrumbs 50g/1¾oz cheddar cheese, grated 50g/1¾oz breadcrumbs 50g/1¾oz cheddar cheese, grated Method Start by cooking the macaroni as per the packet instructions. When the macaroni is cooked, drain, rinse under cold water and set aside.Preheat the oven to 200C/180C Fan/Gas 6.Make the sauce by putting the butter in a flameproof 30cm/12in casserole and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated. Keep whisking till the mixture begins to thicken. Add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes. Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Level off the top. Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese. Bake for 30–35 minutes. Take out and leave for 10 minutes before eating. Start by cooking the macaroni as per the packet instructions. When the macaroni is cooked, drain, rinse under cold water and set aside. Start by cooking the macaroni as per the packet instructions. When the macaroni is cooked, drain, rinse under cold water and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Make the sauce by putting the butter in a flameproof 30cm/12in casserole and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated. Make the sauce by putting the butter in a flameproof 30cm/12in casserole and popping onto a medium heat. When the butter has melted, add the flour and whisk in. Add the milk a little at a time, whisking all the time until incorporated. Keep whisking till the mixture begins to thicken. Add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes. Keep whisking till the mixture begins to thicken. Add the evaporated milk and yeast extract and cook until the mixture is thick. Take off the heat and allow to sit for 5 minutes. Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Level off the top. Add the cheese to the sauce and mix in until melted. Stir in the Worcestershire sauce and half the cheese puffs, then add the macaroni and mix through. Level off the top. Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese. Sprinkle over the breadcrumbs, remaining cheese puffs and the grated cheese. Bake for 30–35 minutes. Take out and leave for 10 minutes before eating. Bake for 30–35 minutes. Take out and leave for 10 minutes before eating."
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} | bb611113578dfed4ee6c59fc738cded9cd8e82e04a565e89a64147c8a7f34a98 | Macanese grilled prawns recipe
An average of 5.0 out of 5 stars from 1 rating A beautiful starter for a Chinese-style banquet. Serve the stuffed prawns on a platter and let people help themselves. 4-6 large uncooked, unpeeled prawns5 tbsp olive oil3 tbsp garlic, finely chopped150g/5½oz onion, finely chopped 2 tbsp finely chopped spring onions50g/1¾oz red chillies, finely choppedsalt and freshly ground black pepper, to taste 4-6 large uncooked, unpeeled prawns 5 tbsp olive oil 3 tbsp garlic, finely chopped 150g/5½oz onion, finely chopped 2 tbsp finely chopped spring onions 50g/1¾oz red chillies, finely chopped salt and freshly ground black pepper, to taste 100g/3½oz cold butter, cut into small cubes 100g/3½oz cold butter, cut into small cubes 1 lemon, cut into wedges 1 lemon, cut into wedges Method Preheat the oven to 180C/160C Fan/Gas 5.For the Macanese prawns, using a very sharp knife, carefully butterfly the prawns but cutting them in half horizontally. Keep the shell intact and, using the tip of the knife, remove the dark digestive cord. Gently rinse the prawns in cold water and pat them dry with kitchen paper.Heat a wok until it is hot. Add 2 tablespoons olive oil, the garlic, onion, spring onions and chillies. Stir-fry for about 2 minutes. Season with salt and pepper to taste. Transfer to a bowl and set aside while you cook the prawns. Reheat the wok and add the remaining 3 tablespoons olive oil. Gently fry the prawns for about 30 seconds on each side.Place the prawns on a baking tray and stuff each of the prawns with the garlic and onion mixture. Reserve any remaining stuffing for the sauce.Put the prawns in the oven for about 3-4 minutes, or until cooked.For the sauce, add the remaining stuffing to a small saucepan set over a medium heat. Gently incorporate the butter and simmer gently for about 3 minutes.To serve, put the prawns on a serving platter and serve with the lemon wedges and butter sauce. Preheat the oven to 180C/160C Fan/Gas 5. Preheat the oven to 180C/160C Fan/Gas 5. For the Macanese prawns, using a very sharp knife, carefully butterfly the prawns but cutting them in half horizontally. Keep the shell intact and, using the tip of the knife, remove the dark digestive cord. Gently rinse the prawns in cold water and pat them dry with kitchen paper. For the Macanese prawns, using a very sharp knife, carefully butterfly the prawns but cutting them in half horizontally. Keep the shell intact and, using the tip of the knife, remove the dark digestive cord. Gently rinse the prawns in cold water and pat them dry with kitchen paper. Heat a wok until it is hot. Add 2 tablespoons olive oil, the garlic, onion, spring onions and chillies. Stir-fry for about 2 minutes. Season with salt and pepper to taste. Transfer to a bowl and set aside while you cook the prawns. Heat a wok until it is hot. Add 2 tablespoons olive oil, the garlic, onion, spring onions and chillies. Stir-fry for about 2 minutes. Season with salt and pepper to taste. Transfer to a bowl and set aside while you cook the prawns. Reheat the wok and add the remaining 3 tablespoons olive oil. Gently fry the prawns for about 30 seconds on each side. Reheat the wok and add the remaining 3 tablespoons olive oil. Gently fry the prawns for about 30 seconds on each side. Place the prawns on a baking tray and stuff each of the prawns with the garlic and onion mixture. Reserve any remaining stuffing for the sauce. Place the prawns on a baking tray and stuff each of the prawns with the garlic and onion mixture. Reserve any remaining stuffing for the sauce. Put the prawns in the oven for about 3-4 minutes, or until cooked. Put the prawns in the oven for about 3-4 minutes, or until cooked. For the sauce, add the remaining stuffing to a small saucepan set over a medium heat. Gently incorporate the butter and simmer gently for about 3 minutes. For the sauce, add the remaining stuffing to a small saucepan set over a medium heat. Gently incorporate the butter and simmer gently for about 3 minutes. To serve, put the prawns on a serving platter and serve with the lemon wedges and butter sauce. To serve, put the prawns on a serving platter and serve with the lemon wedges and butter sauce. | {
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"title": "Macanese grilled prawns recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A beautiful starter for a Chinese-style banquet. Serve the stuffed prawns on a platter and let people help themselves. 4-6 large uncooked, unpeeled prawns5 tbsp olive oil3 tbsp garlic, finely chopped150g/5½oz onion, finely chopped 2 tbsp finely chopped spring onions50g/1¾oz red chillies, finely choppedsalt and freshly ground black pepper, to taste 4-6 large uncooked, unpeeled prawns 5 tbsp olive oil 3 tbsp garlic, finely chopped 150g/5½oz onion, finely chopped 2 tbsp finely chopped spring onions 50g/1¾oz red chillies, finely chopped salt and freshly ground black pepper, to taste 100g/3½oz cold butter, cut into small cubes 100g/3½oz cold butter, cut into small cubes 1 lemon, cut into wedges 1 lemon, cut into wedges Method Preheat the oven to 180C/160C Fan/Gas 5.For the Macanese prawns, using a very sharp knife, carefully butterfly the prawns but cutting them in half horizontally. Keep the shell intact and, using the tip of the knife, remove the dark digestive cord. Gently rinse the prawns in cold water and pat them dry with kitchen paper.Heat a wok until it is hot. Add 2 tablespoons olive oil, the garlic, onion, spring onions and chillies. Stir-fry for about 2 minutes. Season with salt and pepper to taste. Transfer to a bowl and set aside while you cook the prawns. Reheat the wok and add the remaining 3 tablespoons olive oil. Gently fry the prawns for about 30 seconds on each side.Place the prawns on a baking tray and stuff each of the prawns with the garlic and onion mixture. Reserve any remaining stuffing for the sauce.Put the prawns in the oven for about 3-4 minutes, or until cooked.For the sauce, add the remaining stuffing to a small saucepan set over a medium heat. Gently incorporate the butter and simmer gently for about 3 minutes.To serve, put the prawns on a serving platter and serve with the lemon wedges and butter sauce. Preheat the oven to 180C/160C Fan/Gas 5. Preheat the oven to 180C/160C Fan/Gas 5. For the Macanese prawns, using a very sharp knife, carefully butterfly the prawns but cutting them in half horizontally. Keep the shell intact and, using the tip of the knife, remove the dark digestive cord. Gently rinse the prawns in cold water and pat them dry with kitchen paper. For the Macanese prawns, using a very sharp knife, carefully butterfly the prawns but cutting them in half horizontally. Keep the shell intact and, using the tip of the knife, remove the dark digestive cord. Gently rinse the prawns in cold water and pat them dry with kitchen paper. Heat a wok until it is hot. Add 2 tablespoons olive oil, the garlic, onion, spring onions and chillies. Stir-fry for about 2 minutes. Season with salt and pepper to taste. Transfer to a bowl and set aside while you cook the prawns. Heat a wok until it is hot. Add 2 tablespoons olive oil, the garlic, onion, spring onions and chillies. Stir-fry for about 2 minutes. Season with salt and pepper to taste. Transfer to a bowl and set aside while you cook the prawns. Reheat the wok and add the remaining 3 tablespoons olive oil. Gently fry the prawns for about 30 seconds on each side. Reheat the wok and add the remaining 3 tablespoons olive oil. Gently fry the prawns for about 30 seconds on each side. Place the prawns on a baking tray and stuff each of the prawns with the garlic and onion mixture. Reserve any remaining stuffing for the sauce. Place the prawns on a baking tray and stuff each of the prawns with the garlic and onion mixture. Reserve any remaining stuffing for the sauce. Put the prawns in the oven for about 3-4 minutes, or until cooked. Put the prawns in the oven for about 3-4 minutes, or until cooked. For the sauce, add the remaining stuffing to a small saucepan set over a medium heat. Gently incorporate the butter and simmer gently for about 3 minutes. For the sauce, add the remaining stuffing to a small saucepan set over a medium heat. Gently incorporate the butter and simmer gently for about 3 minutes. To serve, put the prawns on a serving platter and serve with the lemon wedges and butter sauce. To serve, put the prawns on a serving platter and serve with the lemon wedges and butter sauce."
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} | aac6774e02e9870c1257ff2d5b64a6acb5f835deaa7cbf43ea7d26f381ae6d15 | Macadamia sticky toffee pudding recipe
An average of 5.0 out of 5 stars from 4 ratings Puddings don’t get more gloriously indulgent than this one. I love the fact that this Cumbrian classic is not just about sweetness: there are lots of rich and nutty flavours in there too, making it the perfect pud after Sunday lunch on a cold winter’s day. 175g/6oz stoned dates, chopped1 tsp bicarbonate of soda75g/2½oz unsalted butter, softened150g/5½oz soft dark brown sugar2 medium free-range eggs, beaten175g/6oz self-raising flour½ tsp baking powder2 tbsp fudge pieces75g/2½oz macadamia nuts, coarsely chopped ice cream or cream, to serve 175g/6oz stoned dates, chopped 1 tsp bicarbonate of soda 75g/2½oz unsalted butter, softened 150g/5½oz soft dark brown sugar 2 medium free-range eggs, beaten 175g/6oz self-raising flour ½ tsp baking powder 2 tbsp fudge pieces 75g/2½oz macadamia nuts, coarsely chopped ice cream or cream, to serve 100g/3½oz unsalted butter, cut into chunks150g/5½oz soft dark brown sugar150ml/5fl oz double cream 100g/3½oz unsalted butter, cut into chunks 150g/5½oz soft dark brown sugar 150ml/5fl oz double cream Method Preheat your oven to 180C/350F/Gas 4 and butter a 24x26cm/9½x10½in baking tin, 4-5cm/1½-2in deep.Put the dates in a bowl, pour on 200ml/7fl oz of boiling water and stir in the bicarbonate of soda.Cream the butter and sugar together in a large bowl until light and fluffy. Gradually add the beaten egg, beating well after each addition. Sift the flour and baking powder together over the mixture and fold in. Stir in the dates and their soaking water, then fold in the fudge pieces and 50g/1¾oz of the macadamia nuts.Transfer the mixture to the prepared tin, spreading it evenly. Bake for 25-30 minutes, or until firm and springy to the touch.Meanwhile, to make the toffee sauce, melt together the butter, sugar and cream in a saucepan over a low heat. Bring to the boil and let bubble for 3-4 minutes, or until the sauce is thick enough to coat the back of a wooden spoon.Preheat your grill to high. Make holes all over the cooked pudding with a skewer. Pour half of the sauce over the pudding and place under the hot grill. Grill for 2-3 minutes, or until the sauce is bubbling. Keep your eye on it as it can burn easily.Cut the hot pudding into portions and serve with the remaining warm toffee sauce, sprinkled with the remaining chopped nuts, and ice cream or cream. Preheat your oven to 180C/350F/Gas 4 and butter a 24x26cm/9½x10½in baking tin, 4-5cm/1½-2in deep. Preheat your oven to 180C/350F/Gas 4 and butter a 24x26cm/9½x10½in baking tin, 4-5cm/1½-2in deep. Put the dates in a bowl, pour on 200ml/7fl oz of boiling water and stir in the bicarbonate of soda. Put the dates in a bowl, pour on 200ml/7fl oz of boiling water and stir in the bicarbonate of soda. Cream the butter and sugar together in a large bowl until light and fluffy. Gradually add the beaten egg, beating well after each addition. Sift the flour and baking powder together over the mixture and fold in. Stir in the dates and their soaking water, then fold in the fudge pieces and 50g/1¾oz of the macadamia nuts. Cream the butter and sugar together in a large bowl until light and fluffy. Gradually add the beaten egg, beating well after each addition. Sift the flour and baking powder together over the mixture and fold in. Stir in the dates and their soaking water, then fold in the fudge pieces and 50g/1¾oz of the macadamia nuts. Transfer the mixture to the prepared tin, spreading it evenly. Bake for 25-30 minutes, or until firm and springy to the touch. Transfer the mixture to the prepared tin, spreading it evenly. Bake for 25-30 minutes, or until firm and springy to the touch. Meanwhile, to make the toffee sauce, melt together the butter, sugar and cream in a saucepan over a low heat. Bring to the boil and let bubble for 3-4 minutes, or until the sauce is thick enough to coat the back of a wooden spoon. Meanwhile, to make the toffee sauce, melt together the butter, sugar and cream in a saucepan over a low heat. Bring to the boil and let bubble for 3-4 minutes, or until the sauce is thick enough to coat the back of a wooden spoon. Preheat your grill to high. Make holes all over the cooked pudding with a skewer. Pour half of the sauce over the pudding and place under the hot grill. Grill for 2-3 minutes, or until the sauce is bubbling. Keep your eye on it as it can burn easily. Preheat your grill to high. Make holes all over the cooked pudding with a skewer. Pour half of the sauce over the pudding and place under the hot grill. Grill for 2-3 minutes, or until the sauce is bubbling. Keep your eye on it as it can burn easily. Cut the hot pudding into portions and serve with the remaining warm toffee sauce, sprinkled with the remaining chopped nuts, and ice cream or cream. Cut the hot pudding into portions and serve with the remaining warm toffee sauce, sprinkled with the remaining chopped nuts, and ice cream or cream. | {
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"title": "Macadamia sticky toffee pudding recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Puddings don’t get more gloriously indulgent than this one. I love the fact that this Cumbrian classic is not just about sweetness: there are lots of rich and nutty flavours in there too, making it the perfect pud after Sunday lunch on a cold winter’s day. 175g/6oz stoned dates, chopped1 tsp bicarbonate of soda75g/2½oz unsalted butter, softened150g/5½oz soft dark brown sugar2 medium free-range eggs, beaten175g/6oz self-raising flour½ tsp baking powder2 tbsp fudge pieces75g/2½oz macadamia nuts, coarsely chopped ice cream or cream, to serve 175g/6oz stoned dates, chopped 1 tsp bicarbonate of soda 75g/2½oz unsalted butter, softened 150g/5½oz soft dark brown sugar 2 medium free-range eggs, beaten 175g/6oz self-raising flour ½ tsp baking powder 2 tbsp fudge pieces 75g/2½oz macadamia nuts, coarsely chopped ice cream or cream, to serve 100g/3½oz unsalted butter, cut into chunks150g/5½oz soft dark brown sugar150ml/5fl oz double cream 100g/3½oz unsalted butter, cut into chunks 150g/5½oz soft dark brown sugar 150ml/5fl oz double cream Method Preheat your oven to 180C/350F/Gas 4 and butter a 24x26cm/9½x10½in baking tin, 4-5cm/1½-2in deep.Put the dates in a bowl, pour on 200ml/7fl oz of boiling water and stir in the bicarbonate of soda.Cream the butter and sugar together in a large bowl until light and fluffy. Gradually add the beaten egg, beating well after each addition. Sift the flour and baking powder together over the mixture and fold in. Stir in the dates and their soaking water, then fold in the fudge pieces and 50g/1¾oz of the macadamia nuts.Transfer the mixture to the prepared tin, spreading it evenly. Bake for 25-30 minutes, or until firm and springy to the touch.Meanwhile, to make the toffee sauce, melt together the butter, sugar and cream in a saucepan over a low heat. Bring to the boil and let bubble for 3-4 minutes, or until the sauce is thick enough to coat the back of a wooden spoon.Preheat your grill to high. Make holes all over the cooked pudding with a skewer. Pour half of the sauce over the pudding and place under the hot grill. Grill for 2-3 minutes, or until the sauce is bubbling. Keep your eye on it as it can burn easily.Cut the hot pudding into portions and serve with the remaining warm toffee sauce, sprinkled with the remaining chopped nuts, and ice cream or cream. Preheat your oven to 180C/350F/Gas 4 and butter a 24x26cm/9½x10½in baking tin, 4-5cm/1½-2in deep. Preheat your oven to 180C/350F/Gas 4 and butter a 24x26cm/9½x10½in baking tin, 4-5cm/1½-2in deep. Put the dates in a bowl, pour on 200ml/7fl oz of boiling water and stir in the bicarbonate of soda. Put the dates in a bowl, pour on 200ml/7fl oz of boiling water and stir in the bicarbonate of soda. Cream the butter and sugar together in a large bowl until light and fluffy. Gradually add the beaten egg, beating well after each addition. Sift the flour and baking powder together over the mixture and fold in. Stir in the dates and their soaking water, then fold in the fudge pieces and 50g/1¾oz of the macadamia nuts. Cream the butter and sugar together in a large bowl until light and fluffy. Gradually add the beaten egg, beating well after each addition. Sift the flour and baking powder together over the mixture and fold in. Stir in the dates and their soaking water, then fold in the fudge pieces and 50g/1¾oz of the macadamia nuts. Transfer the mixture to the prepared tin, spreading it evenly. Bake for 25-30 minutes, or until firm and springy to the touch. Transfer the mixture to the prepared tin, spreading it evenly. Bake for 25-30 minutes, or until firm and springy to the touch. Meanwhile, to make the toffee sauce, melt together the butter, sugar and cream in a saucepan over a low heat. Bring to the boil and let bubble for 3-4 minutes, or until the sauce is thick enough to coat the back of a wooden spoon. Meanwhile, to make the toffee sauce, melt together the butter, sugar and cream in a saucepan over a low heat. Bring to the boil and let bubble for 3-4 minutes, or until the sauce is thick enough to coat the back of a wooden spoon. Preheat your grill to high. Make holes all over the cooked pudding with a skewer. Pour half of the sauce over the pudding and place under the hot grill. Grill for 2-3 minutes, or until the sauce is bubbling. Keep your eye on it as it can burn easily. Preheat your grill to high. Make holes all over the cooked pudding with a skewer. Pour half of the sauce over the pudding and place under the hot grill. Grill for 2-3 minutes, or until the sauce is bubbling. Keep your eye on it as it can burn easily. Cut the hot pudding into portions and serve with the remaining warm toffee sauce, sprinkled with the remaining chopped nuts, and ice cream or cream. Cut the hot pudding into portions and serve with the remaining warm toffee sauce, sprinkled with the remaining chopped nuts, and ice cream or cream."
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} | bed510c6e7e304fc67cf1f4775fdcb834042770a716e7d7374ddbf906721a65d | Ching-He Huang's Macanese-style fried rice recipe
Macanese-style fried rice with baby scallops and dried shrimp An average of 5.0 out of 5 stars from 3 ratings Macanese fried rice is the a love child of Portuguese and Chinese cuisine. Perfect instead of your weekend takeaway. 200g/7oz jasmine rice2 tbsp vegetable oil 2 garlic cloves, finely chopped2 shallots, finely chopped½ jalapeño chilli, deseeded and finely chopped3 small spring onions, thickly sliced120g/4½oz baby scallops, cleaned 2–3tbsp dried shrimp 1 tbsp Shaoxing rice wine or dry sherry 2–3 tbsp low-sodium light soy sauce or tamari pinch saltpinch ground white pepper1 lemon, juice onlysmall handful coriander leaves and stems, finely chopped 200g/7oz jasmine rice 2 tbsp vegetable oil 2 garlic cloves, finely chopped 2 shallots, finely chopped ½ jalapeño chilli, deseeded and finely chopped 3 small spring onions, thickly sliced 120g/4½oz baby scallops, cleaned 2–3tbsp dried shrimp 1 tbsp Shaoxing rice wine or dry sherry 2–3 tbsp low-sodium light soy sauce or tamari pinch salt pinch ground white pepper 1 lemon, juice only small handful coriander leaves and stems, finely chopped Method Put the rice in a sieve and wash until the water runs clear to rinse away the excess starch. Transfer the rice to a lidded saucepan with 400ml/14fl oz water and bring to the boil. Once boiling, reduce the heat to low, cover the pan and simmer for 15–20 minutes, or until all the water has been absorbed and the rice is cooked through.Remove from the heat and fluff up the grains, then transfer to a tray and fan out – this will ensure the rice is dry enough to make fried rice. Heat a wok over a high heat, add the vegetable oil and give the oil a swirl. Add the garlic, shallots, chilli and spring onions and stir for a few seconds. Add the baby scallops and dried shrimp and toss together for 15 seconds. Season with the rice wine, then add the cooked rice to the wok and mix well so the rice absorbs all the flavours. Season with the light soy sauce, salt and white pepper and toss well until all the rice is a light brown. Add the lemon juice and toss the coriander through. Give it a final stir, then remove from the heat, transfer to serving bowls and serve immediately. Put the rice in a sieve and wash until the water runs clear to rinse away the excess starch. Transfer the rice to a lidded saucepan with 400ml/14fl oz water and bring to the boil. Once boiling, reduce the heat to low, cover the pan and simmer for 15–20 minutes, or until all the water has been absorbed and the rice is cooked through. Put the rice in a sieve and wash until the water runs clear to rinse away the excess starch. Transfer the rice to a lidded saucepan with 400ml/14fl oz water and bring to the boil. Once boiling, reduce the heat to low, cover the pan and simmer for 15–20 minutes, or until all the water has been absorbed and the rice is cooked through. Remove from the heat and fluff up the grains, then transfer to a tray and fan out – this will ensure the rice is dry enough to make fried rice. Remove from the heat and fluff up the grains, then transfer to a tray and fan out – this will ensure the rice is dry enough to make fried rice. Heat a wok over a high heat, add the vegetable oil and give the oil a swirl. Add the garlic, shallots, chilli and spring onions and stir for a few seconds. Add the baby scallops and dried shrimp and toss together for 15 seconds. Season with the rice wine, then add the cooked rice to the wok and mix well so the rice absorbs all the flavours. Heat a wok over a high heat, add the vegetable oil and give the oil a swirl. Add the garlic, shallots, chilli and spring onions and stir for a few seconds. Add the baby scallops and dried shrimp and toss together for 15 seconds. Season with the rice wine, then add the cooked rice to the wok and mix well so the rice absorbs all the flavours. Season with the light soy sauce, salt and white pepper and toss well until all the rice is a light brown. Add the lemon juice and toss the coriander through. Give it a final stir, then remove from the heat, transfer to serving bowls and serve immediately. Season with the light soy sauce, salt and white pepper and toss well until all the rice is a light brown. Add the lemon juice and toss the coriander through. Give it a final stir, then remove from the heat, transfer to serving bowls and serve immediately. | {
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"title": "Ching-He Huang's Macanese-style fried rice recipe",
"content": "Macanese-style fried rice with baby scallops and dried shrimp An average of 5.0 out of 5 stars from 3 ratings Macanese fried rice is the a love child of Portuguese and Chinese cuisine. Perfect instead of your weekend takeaway. 200g/7oz jasmine rice2 tbsp vegetable oil 2 garlic cloves, finely chopped2 shallots, finely chopped½ jalapeño chilli, deseeded and finely chopped3 small spring onions, thickly sliced120g/4½oz baby scallops, cleaned 2–3tbsp dried shrimp 1 tbsp Shaoxing rice wine or dry sherry 2–3 tbsp low-sodium light soy sauce or tamari pinch saltpinch ground white pepper1 lemon, juice onlysmall handful coriander leaves and stems, finely chopped 200g/7oz jasmine rice 2 tbsp vegetable oil 2 garlic cloves, finely chopped 2 shallots, finely chopped ½ jalapeño chilli, deseeded and finely chopped 3 small spring onions, thickly sliced 120g/4½oz baby scallops, cleaned 2–3tbsp dried shrimp 1 tbsp Shaoxing rice wine or dry sherry 2–3 tbsp low-sodium light soy sauce or tamari pinch salt pinch ground white pepper 1 lemon, juice only small handful coriander leaves and stems, finely chopped Method Put the rice in a sieve and wash until the water runs clear to rinse away the excess starch. Transfer the rice to a lidded saucepan with 400ml/14fl oz water and bring to the boil. Once boiling, reduce the heat to low, cover the pan and simmer for 15–20 minutes, or until all the water has been absorbed and the rice is cooked through.Remove from the heat and fluff up the grains, then transfer to a tray and fan out – this will ensure the rice is dry enough to make fried rice. Heat a wok over a high heat, add the vegetable oil and give the oil a swirl. Add the garlic, shallots, chilli and spring onions and stir for a few seconds. Add the baby scallops and dried shrimp and toss together for 15 seconds. Season with the rice wine, then add the cooked rice to the wok and mix well so the rice absorbs all the flavours. Season with the light soy sauce, salt and white pepper and toss well until all the rice is a light brown. Add the lemon juice and toss the coriander through. Give it a final stir, then remove from the heat, transfer to serving bowls and serve immediately. Put the rice in a sieve and wash until the water runs clear to rinse away the excess starch. Transfer the rice to a lidded saucepan with 400ml/14fl oz water and bring to the boil. Once boiling, reduce the heat to low, cover the pan and simmer for 15–20 minutes, or until all the water has been absorbed and the rice is cooked through. Put the rice in a sieve and wash until the water runs clear to rinse away the excess starch. Transfer the rice to a lidded saucepan with 400ml/14fl oz water and bring to the boil. Once boiling, reduce the heat to low, cover the pan and simmer for 15–20 minutes, or until all the water has been absorbed and the rice is cooked through. Remove from the heat and fluff up the grains, then transfer to a tray and fan out – this will ensure the rice is dry enough to make fried rice. Remove from the heat and fluff up the grains, then transfer to a tray and fan out – this will ensure the rice is dry enough to make fried rice. Heat a wok over a high heat, add the vegetable oil and give the oil a swirl. Add the garlic, shallots, chilli and spring onions and stir for a few seconds. Add the baby scallops and dried shrimp and toss together for 15 seconds. Season with the rice wine, then add the cooked rice to the wok and mix well so the rice absorbs all the flavours. Heat a wok over a high heat, add the vegetable oil and give the oil a swirl. Add the garlic, shallots, chilli and spring onions and stir for a few seconds. Add the baby scallops and dried shrimp and toss together for 15 seconds. Season with the rice wine, then add the cooked rice to the wok and mix well so the rice absorbs all the flavours. Season with the light soy sauce, salt and white pepper and toss well until all the rice is a light brown. Add the lemon juice and toss the coriander through. Give it a final stir, then remove from the heat, transfer to serving bowls and serve immediately. Season with the light soy sauce, salt and white pepper and toss well until all the rice is a light brown. Add the lemon juice and toss the coriander through. Give it a final stir, then remove from the heat, transfer to serving bowls and serve immediately."
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} | 2bd640be6e901f8eb1cc4ad8132ca7a3bbacf3882f0ad29a248711ef5fd4b963 | Macaroni cheese with artichoke hearts and bacon recipe
Preheat the oven to 200C/400F/Gas 6.For the macaroni cheese, heat 20g/¾oz of butter in a medium saucepan over a medium heat. When the butter is foaming, add the artichoke halves and lardons, if using, and fry, stirring regularly, for 10-12 minutes, or until the artichokes and bacon are both golden-brown and the bacon is crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining 40g/1½oz of butter in a large saucepan over a medium heat until foaming. Add the garlic clove and fry for one minute, or until softened. Add the flour and stir to combine, then continue to cook for a further minute, stirring vigorously, or until the flour has darkened slightly in colour. Add 3-4 tablespoons of the milk and stir until the mixture comes together as a thick paste. Add the remaining milk, a little at a time, whisking after each addition to incorporate it into the mixture and waiting until the mixture has thickened slightly before adding more milk. When all of the milk has been incorporated into the mixture, the result should be a smooth sauce with the consistency of double cream (this is called a roux). Reduce the heat slightly and stir in the mustard and nutmeg. Remove the garlic clove from the mixture and discard. Add the grated cheese and stir well until completely melted. Season, to taste, with salt and freshly ground black pepper. Add the cooked macaroni, artichoke halves and bacon lardons, if using, to the cheese sauce and stir well to combine. Remove the pan from the heat. Transfer the macaroni cheese to an ovenproof dish. For the topping, arrange the sliced tomatoes on top of the macaroni cheese. Sprinkle over the grated parmesan and dried herbs. Season, to taste, with salt and freshly ground black pepper and drizzle over a dash of extra virgin olive oil. Line a baking tray with aluminium foil and place the ovenproof dish on top to catch any drips. Bake the macaroni cheese in the middle of the oven for 30-40 minutes, or until the topping is golden-brown and the macaroni cheese is bubbling. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the macaroni cheese, heat 20g/¾oz of butter in a medium saucepan over a medium heat. When the butter is foaming, add the artichoke halves and lardons, if using, and fry, stirring regularly, for 10-12 minutes, or until the artichokes and bacon are both golden-brown and the bacon is crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. For the macaroni cheese, heat 20g/¾oz of butter in a medium saucepan over a medium heat. When the butter is foaming, add the artichoke halves and lardons, if using, and fry, stirring regularly, for 10-12 minutes, or until the artichokes and bacon are both golden-brown and the bacon is crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining 40g/1½oz of butter in a large saucepan over a medium heat until foaming. Add the garlic clove and fry for one minute, or until softened. Heat the remaining 40g/1½oz of butter in a large saucepan over a medium heat until foaming. Add the garlic clove and fry for one minute, or until softened. Add the flour and stir to combine, then continue to cook for a further minute, stirring vigorously, or until the flour has darkened slightly in colour. Add the flour and stir to combine, then continue to cook for a further minute, stirring vigorously, or until the flour has darkened slightly in colour. Add 3-4 tablespoons of the milk and stir until the mixture comes together as a thick paste. Add 3-4 tablespoons of the milk and stir until the mixture comes together as a thick paste. Add the remaining milk, a little at a time, whisking after each addition to incorporate it into the mixture and waiting until the mixture has thickened slightly before adding more milk. When all of the milk has been incorporated into the mixture, the result should be a smooth sauce with the consistency of double cream (this is called a roux). Add the remaining milk, a little at a time, whisking after each addition to incorporate it into the mixture and waiting until the mixture has thickened slightly before adding more milk. When all of the milk has been incorporated into the mixture, the result should be a smooth sauce with the consistency of double cream (this is called a roux). Reduce the heat slightly and stir in the mustard and nutmeg. Remove the garlic clove from the mixture and discard. Reduce the heat slightly and stir in the mustard and nutmeg. Remove the garlic clove from the mixture and discard. Add the grated cheese and stir well until completely melted. Season, to taste, with salt and freshly ground black pepper. Add the grated cheese and stir well until completely melted. Season, to taste, with salt and freshly ground black pepper. Add the cooked macaroni, artichoke halves and bacon lardons, if using, to the cheese sauce and stir well to combine. Remove the pan from the heat. Transfer the macaroni cheese to an ovenproof dish. Add the cooked macaroni, artichoke halves and bacon lardons, if using, to the cheese sauce and stir well to combine. Remove the pan from the heat. Transfer the macaroni cheese to an ovenproof dish. For the topping, arrange the sliced tomatoes on top of the macaroni cheese. Sprinkle over the grated parmesan and dried herbs. Season, to taste, with salt and freshly ground black pepper and drizzle over a dash of extra virgin olive oil. For the topping, arrange the sliced tomatoes on top of the macaroni cheese. Sprinkle over the grated parmesan and dried herbs. Season, to taste, with salt and freshly ground black pepper and drizzle over a dash of extra virgin olive oil. Line a baking tray with aluminium foil and place the ovenproof dish on top to catch any drips. Bake the macaroni cheese in the middle of the oven for 30-40 minutes, or until the topping is golden-brown and the macaroni cheese is bubbling. Line a baking tray with aluminium foil and place the ovenproof dish on top to catch any drips. Bake the macaroni cheese in the middle of the oven for 30-40 minutes, or until the topping is golden-brown and the macaroni cheese is bubbling. | {
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"title": "Macaroni cheese with artichoke hearts and bacon recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.For the macaroni cheese, heat 20g/¾oz of butter in a medium saucepan over a medium heat. When the butter is foaming, add the artichoke halves and lardons, if using, and fry, stirring regularly, for 10-12 minutes, or until the artichokes and bacon are both golden-brown and the bacon is crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining 40g/1½oz of butter in a large saucepan over a medium heat until foaming. Add the garlic clove and fry for one minute, or until softened. Add the flour and stir to combine, then continue to cook for a further minute, stirring vigorously, or until the flour has darkened slightly in colour. Add 3-4 tablespoons of the milk and stir until the mixture comes together as a thick paste. Add the remaining milk, a little at a time, whisking after each addition to incorporate it into the mixture and waiting until the mixture has thickened slightly before adding more milk. When all of the milk has been incorporated into the mixture, the result should be a smooth sauce with the consistency of double cream (this is called a roux). Reduce the heat slightly and stir in the mustard and nutmeg. Remove the garlic clove from the mixture and discard. Add the grated cheese and stir well until completely melted. Season, to taste, with salt and freshly ground black pepper. Add the cooked macaroni, artichoke halves and bacon lardons, if using, to the cheese sauce and stir well to combine. Remove the pan from the heat. Transfer the macaroni cheese to an ovenproof dish. For the topping, arrange the sliced tomatoes on top of the macaroni cheese. Sprinkle over the grated parmesan and dried herbs. Season, to taste, with salt and freshly ground black pepper and drizzle over a dash of extra virgin olive oil. Line a baking tray with aluminium foil and place the ovenproof dish on top to catch any drips. Bake the macaroni cheese in the middle of the oven for 30-40 minutes, or until the topping is golden-brown and the macaroni cheese is bubbling. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the macaroni cheese, heat 20g/¾oz of butter in a medium saucepan over a medium heat. When the butter is foaming, add the artichoke halves and lardons, if using, and fry, stirring regularly, for 10-12 minutes, or until the artichokes and bacon are both golden-brown and the bacon is crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. For the macaroni cheese, heat 20g/¾oz of butter in a medium saucepan over a medium heat. When the butter is foaming, add the artichoke halves and lardons, if using, and fry, stirring regularly, for 10-12 minutes, or until the artichokes and bacon are both golden-brown and the bacon is crisp. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Heat the remaining 40g/1½oz of butter in a large saucepan over a medium heat until foaming. Add the garlic clove and fry for one minute, or until softened. Heat the remaining 40g/1½oz of butter in a large saucepan over a medium heat until foaming. Add the garlic clove and fry for one minute, or until softened. Add the flour and stir to combine, then continue to cook for a further minute, stirring vigorously, or until the flour has darkened slightly in colour. Add the flour and stir to combine, then continue to cook for a further minute, stirring vigorously, or until the flour has darkened slightly in colour. Add 3-4 tablespoons of the milk and stir until the mixture comes together as a thick paste. Add 3-4 tablespoons of the milk and stir until the mixture comes together as a thick paste. Add the remaining milk, a little at a time, whisking after each addition to incorporate it into the mixture and waiting until the mixture has thickened slightly before adding more milk. When all of the milk has been incorporated into the mixture, the result should be a smooth sauce with the consistency of double cream (this is called a roux). Add the remaining milk, a little at a time, whisking after each addition to incorporate it into the mixture and waiting until the mixture has thickened slightly before adding more milk. When all of the milk has been incorporated into the mixture, the result should be a smooth sauce with the consistency of double cream (this is called a roux). Reduce the heat slightly and stir in the mustard and nutmeg. Remove the garlic clove from the mixture and discard. Reduce the heat slightly and stir in the mustard and nutmeg. Remove the garlic clove from the mixture and discard. Add the grated cheese and stir well until completely melted. Season, to taste, with salt and freshly ground black pepper. Add the grated cheese and stir well until completely melted. Season, to taste, with salt and freshly ground black pepper. Add the cooked macaroni, artichoke halves and bacon lardons, if using, to the cheese sauce and stir well to combine. Remove the pan from the heat. Transfer the macaroni cheese to an ovenproof dish. Add the cooked macaroni, artichoke halves and bacon lardons, if using, to the cheese sauce and stir well to combine. Remove the pan from the heat. Transfer the macaroni cheese to an ovenproof dish. For the topping, arrange the sliced tomatoes on top of the macaroni cheese. Sprinkle over the grated parmesan and dried herbs. Season, to taste, with salt and freshly ground black pepper and drizzle over a dash of extra virgin olive oil. For the topping, arrange the sliced tomatoes on top of the macaroni cheese. Sprinkle over the grated parmesan and dried herbs. Season, to taste, with salt and freshly ground black pepper and drizzle over a dash of extra virgin olive oil. Line a baking tray with aluminium foil and place the ovenproof dish on top to catch any drips. Bake the macaroni cheese in the middle of the oven for 30-40 minutes, or until the topping is golden-brown and the macaroni cheese is bubbling. Line a baking tray with aluminium foil and place the ovenproof dish on top to catch any drips. Bake the macaroni cheese in the middle of the oven for 30-40 minutes, or until the topping is golden-brown and the macaroni cheese is bubbling."
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} | 40e26e5b865c7443f3972cba0debecd7fb09a21d0aa84d74c654d3128b99ed67 | Macaron wedding tower recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/macaroon_wedding_tower_64304_16x9.jpg This impressive macaron tower makes a chic alternative to a traditional wedding cake. This recipe, along with a double batch of Edd's classic raspberry macarons makes enough to cover a 50cm x 23cm/20in x 9in foam cone for a tower. 340g/12oz icing sugar120g/4½oz ground almonds200g/7oz roasted, skinned hazelnuts240g/9oz free-range egg whites (from about 4 medium eggs)100ml/3½fl oz water320g/11½oz granulated sugar2 tsp chestnut gel food colouring 340g/12oz icing sugar 120g/4½oz ground almonds 200g/7oz roasted, skinned hazelnuts 240g/9oz free-range egg whites (from about 4 medium eggs) 100ml/3½fl oz water 320g/11½oz granulated sugar 2 tsp chestnut gel food colouring 480ml/17fl oz double cream440g/1lb dark chocolate, finely chopped100g/3½oz unsalted butter, softened at room temperature400g/14oz roasted skinned hazelnuts, chopped 480ml/17fl oz double cream 440g/1lb dark chocolate, finely chopped 100g/3½oz unsalted butter, softened at room temperature 400g/14oz roasted skinned hazelnuts, chopped Method Preheat the oven to 150C/300F/Gas 2.Line four large baking trays with greaseproof paper. (A clever thing to do is to have a template with evenly spaced circles that you can slip under the greaseproof paper when piping the macarons; then you can just slide it out when you are finished and re-use it.)For the chestnut macarons, blend the icing sugar, ground almonds and hazelnuts together in a food processor until really smooth. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Meanwhile, heat the water and sugar in a saucepan until it reaches 118C/240F (check this with a sugar thermometer).Whisk the egg whites again and slowly add the sugar syrup. Continue whisking until stiff peaks form when the whisk is removed. Fold in the almond mixture until smooth (be careful not to overmix), then stir in the chestnut food colouring. Spoon the mixture into piping bags and pipe 4cm/1½in rounds onto the baking trays. The macarons must stand for at least 20 minutes before going into the oven as it helps to form a skin. Bake for 13-15 minutes. (You may need to do this in batches, but the macarons can rest for 1-2 hours.)Remove from the oven and set aside to cool. Carefully peel the macaroons off the greaseproof paper.For the ganache filling, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Stir in the butter and chopped hazelnuts. Spoon the ganache into piping bags and set aside to cool.Pipe a small amount of ganache onto half of the macaroons and sandwich together with the remaining macarons. To create the macaroon tower, cover the foam cone with craft paper. Insert toothpicks all over the foam cone in a regular pattern, with 1cm/½in of each toothpick sticking out. Carefully push the macarons onto the toothpicks until the entire cone is covered. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Line four large baking trays with greaseproof paper. (A clever thing to do is to have a template with evenly spaced circles that you can slip under the greaseproof paper when piping the macarons; then you can just slide it out when you are finished and re-use it.) Line four large baking trays with greaseproof paper. (A clever thing to do is to have a template with evenly spaced circles that you can slip under the greaseproof paper when piping the macarons; then you can just slide it out when you are finished and re-use it.) For the chestnut macarons, blend the icing sugar, ground almonds and hazelnuts together in a food processor until really smooth. For the chestnut macarons, blend the icing sugar, ground almonds and hazelnuts together in a food processor until really smooth. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Meanwhile, heat the water and sugar in a saucepan until it reaches 118C/240F (check this with a sugar thermometer). Meanwhile, heat the water and sugar in a saucepan until it reaches 118C/240F (check this with a sugar thermometer). Whisk the egg whites again and slowly add the sugar syrup. Continue whisking until stiff peaks form when the whisk is removed. Whisk the egg whites again and slowly add the sugar syrup. Continue whisking until stiff peaks form when the whisk is removed. Fold in the almond mixture until smooth (be careful not to overmix), then stir in the chestnut food colouring. Spoon the mixture into piping bags and pipe 4cm/1½in rounds onto the baking trays. Fold in the almond mixture until smooth (be careful not to overmix), then stir in the chestnut food colouring. Spoon the mixture into piping bags and pipe 4cm/1½in rounds onto the baking trays. The macarons must stand for at least 20 minutes before going into the oven as it helps to form a skin. Bake for 13-15 minutes. (You may need to do this in batches, but the macarons can rest for 1-2 hours.) The macarons must stand for at least 20 minutes before going into the oven as it helps to form a skin. Bake for 13-15 minutes. (You may need to do this in batches, but the macarons can rest for 1-2 hours.) Remove from the oven and set aside to cool. Carefully peel the macaroons off the greaseproof paper. Remove from the oven and set aside to cool. Carefully peel the macaroons off the greaseproof paper. For the ganache filling, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. For the ganache filling, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Stir in the butter and chopped hazelnuts. Spoon the ganache into piping bags and set aside to cool. Stir in the butter and chopped hazelnuts. Spoon the ganache into piping bags and set aside to cool. Pipe a small amount of ganache onto half of the macaroons and sandwich together with the remaining macarons. Pipe a small amount of ganache onto half of the macaroons and sandwich together with the remaining macarons. To create the macaroon tower, cover the foam cone with craft paper. Insert toothpicks all over the foam cone in a regular pattern, with 1cm/½in of each toothpick sticking out. Carefully push the macarons onto the toothpicks until the entire cone is covered. To create the macaroon tower, cover the foam cone with craft paper. Insert toothpicks all over the foam cone in a regular pattern, with 1cm/½in of each toothpick sticking out. Carefully push the macarons onto the toothpicks until the entire cone is covered. Recipe tips The macarons can be assembled and stored in the fridge for up to five days. The shells can also be frozen. | {
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"title": "Macaron wedding tower 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/macaroon_wedding_tower_64304_16x9.jpg This impressive macaron tower makes a chic alternative to a traditional wedding cake. This recipe, along with a double batch of Edd's classic raspberry macarons makes enough to cover a 50cm x 23cm/20in x 9in foam cone for a tower. 340g/12oz icing sugar120g/4½oz ground almonds200g/7oz roasted, skinned hazelnuts240g/9oz free-range egg whites (from about 4 medium eggs)100ml/3½fl oz water320g/11½oz granulated sugar2 tsp chestnut gel food colouring 340g/12oz icing sugar 120g/4½oz ground almonds 200g/7oz roasted, skinned hazelnuts 240g/9oz free-range egg whites (from about 4 medium eggs) 100ml/3½fl oz water 320g/11½oz granulated sugar 2 tsp chestnut gel food colouring 480ml/17fl oz double cream440g/1lb dark chocolate, finely chopped100g/3½oz unsalted butter, softened at room temperature400g/14oz roasted skinned hazelnuts, chopped 480ml/17fl oz double cream 440g/1lb dark chocolate, finely chopped 100g/3½oz unsalted butter, softened at room temperature 400g/14oz roasted skinned hazelnuts, chopped Method Preheat the oven to 150C/300F/Gas 2.Line four large baking trays with greaseproof paper. (A clever thing to do is to have a template with evenly spaced circles that you can slip under the greaseproof paper when piping the macarons; then you can just slide it out when you are finished and re-use it.)For the chestnut macarons, blend the icing sugar, ground almonds and hazelnuts together in a food processor until really smooth. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Meanwhile, heat the water and sugar in a saucepan until it reaches 118C/240F (check this with a sugar thermometer).Whisk the egg whites again and slowly add the sugar syrup. Continue whisking until stiff peaks form when the whisk is removed. Fold in the almond mixture until smooth (be careful not to overmix), then stir in the chestnut food colouring. Spoon the mixture into piping bags and pipe 4cm/1½in rounds onto the baking trays. The macarons must stand for at least 20 minutes before going into the oven as it helps to form a skin. Bake for 13-15 minutes. (You may need to do this in batches, but the macarons can rest for 1-2 hours.)Remove from the oven and set aside to cool. Carefully peel the macaroons off the greaseproof paper.For the ganache filling, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Stir in the butter and chopped hazelnuts. Spoon the ganache into piping bags and set aside to cool.Pipe a small amount of ganache onto half of the macaroons and sandwich together with the remaining macarons. To create the macaroon tower, cover the foam cone with craft paper. Insert toothpicks all over the foam cone in a regular pattern, with 1cm/½in of each toothpick sticking out. Carefully push the macarons onto the toothpicks until the entire cone is covered. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Line four large baking trays with greaseproof paper. (A clever thing to do is to have a template with evenly spaced circles that you can slip under the greaseproof paper when piping the macarons; then you can just slide it out when you are finished and re-use it.) Line four large baking trays with greaseproof paper. (A clever thing to do is to have a template with evenly spaced circles that you can slip under the greaseproof paper when piping the macarons; then you can just slide it out when you are finished and re-use it.) For the chestnut macarons, blend the icing sugar, ground almonds and hazelnuts together in a food processor until really smooth. For the chestnut macarons, blend the icing sugar, ground almonds and hazelnuts together in a food processor until really smooth. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Meanwhile, heat the water and sugar in a saucepan until it reaches 118C/240F (check this with a sugar thermometer). Meanwhile, heat the water and sugar in a saucepan until it reaches 118C/240F (check this with a sugar thermometer). Whisk the egg whites again and slowly add the sugar syrup. Continue whisking until stiff peaks form when the whisk is removed. Whisk the egg whites again and slowly add the sugar syrup. Continue whisking until stiff peaks form when the whisk is removed. Fold in the almond mixture until smooth (be careful not to overmix), then stir in the chestnut food colouring. Spoon the mixture into piping bags and pipe 4cm/1½in rounds onto the baking trays. Fold in the almond mixture until smooth (be careful not to overmix), then stir in the chestnut food colouring. Spoon the mixture into piping bags and pipe 4cm/1½in rounds onto the baking trays. The macarons must stand for at least 20 minutes before going into the oven as it helps to form a skin. Bake for 13-15 minutes. (You may need to do this in batches, but the macarons can rest for 1-2 hours.) The macarons must stand for at least 20 minutes before going into the oven as it helps to form a skin. Bake for 13-15 minutes. (You may need to do this in batches, but the macarons can rest for 1-2 hours.) Remove from the oven and set aside to cool. Carefully peel the macaroons off the greaseproof paper. Remove from the oven and set aside to cool. Carefully peel the macaroons off the greaseproof paper. For the ganache filling, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. For the ganache filling, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Stir in the butter and chopped hazelnuts. Spoon the ganache into piping bags and set aside to cool. Stir in the butter and chopped hazelnuts. Spoon the ganache into piping bags and set aside to cool. Pipe a small amount of ganache onto half of the macaroons and sandwich together with the remaining macarons. Pipe a small amount of ganache onto half of the macaroons and sandwich together with the remaining macarons. To create the macaroon tower, cover the foam cone with craft paper. Insert toothpicks all over the foam cone in a regular pattern, with 1cm/½in of each toothpick sticking out. Carefully push the macarons onto the toothpicks until the entire cone is covered. To create the macaroon tower, cover the foam cone with craft paper. Insert toothpicks all over the foam cone in a regular pattern, with 1cm/½in of each toothpick sticking out. Carefully push the macarons onto the toothpicks until the entire cone is covered. Recipe tips The macarons can be assembled and stored in the fridge for up to five days. The shells can also be frozen."
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} | f06c308b46efdc8adafdc872037d831aef48a7a311b042a46c90fe993c7c6fbc | Macaroni pies recipe
An average of 0.0 out of 5 stars from 0 ratings This Scottish mash-up of rich macaroni cheese in a pie crust is the ultimate comfort food. The macaroni cheese is extra saucy so it doesn't dry out in the oven. 400g/14oz plain flour, plus extra for dusting2 tsp salt200g/7oz cold butter, cubed3 tbsp ice cold water 2 free-range egg yolksvegetable oil, for greasing 400g/14oz plain flour, plus extra for dusting 2 tsp salt 200g/7oz cold butter, cubed 3 tbsp ice cold water 2 free-range egg yolks vegetable oil, for greasing 500g/1lb 2oz dried macaroni 50g/1¾oz butter3 tbsp vegetable oil2 tbsp plain flour300ml/10fl oz full-fat milk 250g/9oz mozzarella, grated250g/9oz Scottish cheddar, grated, plus 150g/5½oz (optional)100g/3½oz Parmesan, grated1 tbsp Dijon mustard100ml/3½fl oz creamfreshly ground black pepper 500g/1lb 2oz dried macaroni 50g/1¾oz butter 3 tbsp vegetable oil 2 tbsp plain flour 300ml/10fl oz full-fat milk 250g/9oz mozzarella, grated 250g/9oz Scottish cheddar, grated, plus 150g/5½oz (optional) 100g/3½oz Parmesan, grated 1 tbsp Dijon mustard 100ml/3½fl oz cream freshly ground black pepper Method To make the pastry cases, sieve the flour and salt into a large mixing bowl and mix until well combined. Rub the butter into the flour using your fingertips until the mixture resembles rough breadcrumbs. Add the cold water and egg yolks and continue mixing with your fingertips until combined. Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with.Meanwhile, make the macaroni cheese filling. Cook the pasta in a saucepan of boiling, salted water. Cook for 2 minutes less than the packet instructions and drain thoroughly. Set aside. Place a non-stick frying pan over a low-medium heat. Add the butter and oil and cook until melted. Add the flour and gently whisk into the butter and oil. Cook out for at least 2–3 minutes to make a roux. Add about 100ml/3½fl oz milk, continually whisking into the roux. Once completely combined, add the rest of the milk and continue stirring to make a smooth sauce. Add all of the cheeses and the mustard and whisk into the sauce. Cook until the sauce thickens and the cheese has fully melted. Add the cream and mix into the sauce. Season with salt and pepper. Stir in the macaroni and leave to cool completely.Unwrap the dough and lightly dust a rolling pin with flour. Roll the dough to a 1.5cm/½in thickness. Use a 16cm/6¼in round cutter to cut out four discs. Lightly grease four 220ml/8fl oz pudding moulds with the vegetable oil. Press the pastry discs into the moulds and use your fingers to press the pastry up the sides of the moulds. Chill for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Put the pudding moulds on a baking tray. Fill each one with the macaroni cheese, then top with more cheddar, if you like. Bake for 30–40 minutes until the pastry is cooked, the macaroni cheese is bubbling and the cheddar is golden brown. Serve immediately. To make the pastry cases, sieve the flour and salt into a large mixing bowl and mix until well combined. Rub the butter into the flour using your fingertips until the mixture resembles rough breadcrumbs. To make the pastry cases, sieve the flour and salt into a large mixing bowl and mix until well combined. Rub the butter into the flour using your fingertips until the mixture resembles rough breadcrumbs. Add the cold water and egg yolks and continue mixing with your fingertips until combined. Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with. Add the cold water and egg yolks and continue mixing with your fingertips until combined. Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with. Meanwhile, make the macaroni cheese filling. Cook the pasta in a saucepan of boiling, salted water. Cook for 2 minutes less than the packet instructions and drain thoroughly. Set aside. Meanwhile, make the macaroni cheese filling. Cook the pasta in a saucepan of boiling, salted water. Cook for 2 minutes less than the packet instructions and drain thoroughly. Set aside. Place a non-stick frying pan over a low-medium heat. Add the butter and oil and cook until melted. Add the flour and gently whisk into the butter and oil. Cook out for at least 2–3 minutes to make a roux. Add about 100ml/3½fl oz milk, continually whisking into the roux. Once completely combined, add the rest of the milk and continue stirring to make a smooth sauce. Place a non-stick frying pan over a low-medium heat. Add the butter and oil and cook until melted. Add the flour and gently whisk into the butter and oil. Cook out for at least 2–3 minutes to make a roux. Add about 100ml/3½fl oz milk, continually whisking into the roux. Once completely combined, add the rest of the milk and continue stirring to make a smooth sauce. Add all of the cheeses and the mustard and whisk into the sauce. Cook until the sauce thickens and the cheese has fully melted. Add the cream and mix into the sauce. Season with salt and pepper. Stir in the macaroni and leave to cool completely. Add all of the cheeses and the mustard and whisk into the sauce. Cook until the sauce thickens and the cheese has fully melted. Add the cream and mix into the sauce. Season with salt and pepper. Stir in the macaroni and leave to cool completely. Unwrap the dough and lightly dust a rolling pin with flour. Roll the dough to a 1.5cm/½in thickness. Use a 16cm/6¼in round cutter to cut out four discs. Lightly grease four 220ml/8fl oz pudding moulds with the vegetable oil. Unwrap the dough and lightly dust a rolling pin with flour. Roll the dough to a 1.5cm/½in thickness. Use a 16cm/6¼in round cutter to cut out four discs. Lightly grease four 220ml/8fl oz pudding moulds with the vegetable oil. Press the pastry discs into the moulds and use your fingers to press the pastry up the sides of the moulds. Chill for 30 minutes. Press the pastry discs into the moulds and use your fingers to press the pastry up the sides of the moulds. Chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Put the pudding moulds on a baking tray. Fill each one with the macaroni cheese, then top with more cheddar, if you like. Bake for 30–40 minutes until the pastry is cooked, the macaroni cheese is bubbling and the cheddar is golden brown. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Put the pudding moulds on a baking tray. Fill each one with the macaroni cheese, then top with more cheddar, if you like. Bake for 30–40 minutes until the pastry is cooked, the macaroni cheese is bubbling and the cheddar is golden brown. Serve immediately. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings This Scottish mash-up of rich macaroni cheese in a pie crust is the ultimate comfort food. The macaroni cheese is extra saucy so it doesn't dry out in the oven. 400g/14oz plain flour, plus extra for dusting2 tsp salt200g/7oz cold butter, cubed3 tbsp ice cold water 2 free-range egg yolksvegetable oil, for greasing 400g/14oz plain flour, plus extra for dusting 2 tsp salt 200g/7oz cold butter, cubed 3 tbsp ice cold water 2 free-range egg yolks vegetable oil, for greasing 500g/1lb 2oz dried macaroni 50g/1¾oz butter3 tbsp vegetable oil2 tbsp plain flour300ml/10fl oz full-fat milk 250g/9oz mozzarella, grated250g/9oz Scottish cheddar, grated, plus 150g/5½oz (optional)100g/3½oz Parmesan, grated1 tbsp Dijon mustard100ml/3½fl oz creamfreshly ground black pepper 500g/1lb 2oz dried macaroni 50g/1¾oz butter 3 tbsp vegetable oil 2 tbsp plain flour 300ml/10fl oz full-fat milk 250g/9oz mozzarella, grated 250g/9oz Scottish cheddar, grated, plus 150g/5½oz (optional) 100g/3½oz Parmesan, grated 1 tbsp Dijon mustard 100ml/3½fl oz cream freshly ground black pepper Method To make the pastry cases, sieve the flour and salt into a large mixing bowl and mix until well combined. Rub the butter into the flour using your fingertips until the mixture resembles rough breadcrumbs. Add the cold water and egg yolks and continue mixing with your fingertips until combined. Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with.Meanwhile, make the macaroni cheese filling. Cook the pasta in a saucepan of boiling, salted water. Cook for 2 minutes less than the packet instructions and drain thoroughly. Set aside. Place a non-stick frying pan over a low-medium heat. Add the butter and oil and cook until melted. Add the flour and gently whisk into the butter and oil. Cook out for at least 2–3 minutes to make a roux. Add about 100ml/3½fl oz milk, continually whisking into the roux. Once completely combined, add the rest of the milk and continue stirring to make a smooth sauce. Add all of the cheeses and the mustard and whisk into the sauce. Cook until the sauce thickens and the cheese has fully melted. Add the cream and mix into the sauce. Season with salt and pepper. Stir in the macaroni and leave to cool completely.Unwrap the dough and lightly dust a rolling pin with flour. Roll the dough to a 1.5cm/½in thickness. Use a 16cm/6¼in round cutter to cut out four discs. Lightly grease four 220ml/8fl oz pudding moulds with the vegetable oil. Press the pastry discs into the moulds and use your fingers to press the pastry up the sides of the moulds. Chill for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6. Put the pudding moulds on a baking tray. Fill each one with the macaroni cheese, then top with more cheddar, if you like. Bake for 30–40 minutes until the pastry is cooked, the macaroni cheese is bubbling and the cheddar is golden brown. Serve immediately. To make the pastry cases, sieve the flour and salt into a large mixing bowl and mix until well combined. Rub the butter into the flour using your fingertips until the mixture resembles rough breadcrumbs. To make the pastry cases, sieve the flour and salt into a large mixing bowl and mix until well combined. Rub the butter into the flour using your fingertips until the mixture resembles rough breadcrumbs. Add the cold water and egg yolks and continue mixing with your fingertips until combined. Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with. Add the cold water and egg yolks and continue mixing with your fingertips until combined. Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with. Meanwhile, make the macaroni cheese filling. Cook the pasta in a saucepan of boiling, salted water. Cook for 2 minutes less than the packet instructions and drain thoroughly. Set aside. Meanwhile, make the macaroni cheese filling. Cook the pasta in a saucepan of boiling, salted water. Cook for 2 minutes less than the packet instructions and drain thoroughly. Set aside. Place a non-stick frying pan over a low-medium heat. Add the butter and oil and cook until melted. Add the flour and gently whisk into the butter and oil. Cook out for at least 2–3 minutes to make a roux. Add about 100ml/3½fl oz milk, continually whisking into the roux. Once completely combined, add the rest of the milk and continue stirring to make a smooth sauce. Place a non-stick frying pan over a low-medium heat. Add the butter and oil and cook until melted. Add the flour and gently whisk into the butter and oil. Cook out for at least 2–3 minutes to make a roux. Add about 100ml/3½fl oz milk, continually whisking into the roux. Once completely combined, add the rest of the milk and continue stirring to make a smooth sauce. Add all of the cheeses and the mustard and whisk into the sauce. Cook until the sauce thickens and the cheese has fully melted. Add the cream and mix into the sauce. Season with salt and pepper. Stir in the macaroni and leave to cool completely. Add all of the cheeses and the mustard and whisk into the sauce. Cook until the sauce thickens and the cheese has fully melted. Add the cream and mix into the sauce. Season with salt and pepper. Stir in the macaroni and leave to cool completely. Unwrap the dough and lightly dust a rolling pin with flour. Roll the dough to a 1.5cm/½in thickness. Use a 16cm/6¼in round cutter to cut out four discs. Lightly grease four 220ml/8fl oz pudding moulds with the vegetable oil. Unwrap the dough and lightly dust a rolling pin with flour. Roll the dough to a 1.5cm/½in thickness. Use a 16cm/6¼in round cutter to cut out four discs. Lightly grease four 220ml/8fl oz pudding moulds with the vegetable oil. Press the pastry discs into the moulds and use your fingers to press the pastry up the sides of the moulds. Chill for 30 minutes. Press the pastry discs into the moulds and use your fingers to press the pastry up the sides of the moulds. Chill for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Put the pudding moulds on a baking tray. Fill each one with the macaroni cheese, then top with more cheddar, if you like. Bake for 30–40 minutes until the pastry is cooked, the macaroni cheese is bubbling and the cheddar is golden brown. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Put the pudding moulds on a baking tray. Fill each one with the macaroni cheese, then top with more cheddar, if you like. Bake for 30–40 minutes until the pastry is cooked, the macaroni cheese is bubbling and the cheddar is golden brown. Serve immediately."
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} | f92670e8166a69f9d16e484907314ec717f990d369fb0d0f9aaa7f160370fa98 | Mackerel and bacon salad recipe
An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mackerel_and_bacon_salad_10923_16x9.jpg Traditionally surf and turf is all about lobster and steak but I prefer something a little less extravagant. This humble salad combines one of my favourite fish - smoked mackerel - with some crisp, streaky bacon. 1 onion, small and sweet3 tbsp white wine vinegar 500g/1lb small salad potatoes 1 onion, small and sweet 3 tbsp white wine vinegar 500g/1lb small salad potatoes 2 tsp Dijon mustard 1 heaped tsp capers 2 tbsp white wine vinegar 6 tbsp olive oil 4 bushy sprigs dill 2 tsp Dijon mustard 1 heaped tsp capers 2 tbsp white wine vinegar 6 tbsp olive oil 4 bushy sprigs dill 6 thin rashers smoked streaky bacon 2 whole smoked mackerel (or 4 fillets) 6 thin rashers smoked streaky bacon 2 whole smoked mackerel (or 4 fillets) Method Preheat the grill to a medium high heat. Line a baking sheet with greaseproof paper.Peel and finely slice the onion into rings. Put them into a small bowl with the white-wine vinegar and set aside for 10 minutes or more, tossing occasionally. This removes any harshness and will slightly soften the onion's flesh.Boil the potatoes in deep, generously salted water for 15 minutes until they are tender. Lay the bacon out flat on the lined baking sheet and grill for 10 minutes until crisp.Take the whole smoked mackerel and peel off the skin. Into a large bowl, flake the mackerel off the bone in large chunks. While the potatoes are boiling and the bacon is grilling make the dressing. Spoon the mustard into another bowl. Briefly rinse the capers and add to the mustard. Pour in the white wine vinegar; add a little pepper and a few generous glugs of olive oil. Give it a stir. Chop the dill and add half to the dressing and half to the bowl with the mackerel. Now take the softened onions out of the vinegar and add to the dressing.When the potatoes are soft to a knifepoint, drain and slice them in half, leaving the skin on, and tip into the dressing to absorb. Mix together and then spoon over the flaked mackerel.When the bacon is crisp, snip little 4cm/1½in squares over the salad and toss it altogether before serving. Preheat the grill to a medium high heat. Line a baking sheet with greaseproof paper. Preheat the grill to a medium high heat. Line a baking sheet with greaseproof paper. Peel and finely slice the onion into rings. Put them into a small bowl with the white-wine vinegar and set aside for 10 minutes or more, tossing occasionally. This removes any harshness and will slightly soften the onion's flesh. Peel and finely slice the onion into rings. Put them into a small bowl with the white-wine vinegar and set aside for 10 minutes or more, tossing occasionally. This removes any harshness and will slightly soften the onion's flesh. Boil the potatoes in deep, generously salted water for 15 minutes until they are tender. Lay the bacon out flat on the lined baking sheet and grill for 10 minutes until crisp. Boil the potatoes in deep, generously salted water for 15 minutes until they are tender. Lay the bacon out flat on the lined baking sheet and grill for 10 minutes until crisp. Take the whole smoked mackerel and peel off the skin. Into a large bowl, flake the mackerel off the bone in large chunks. Take the whole smoked mackerel and peel off the skin. Into a large bowl, flake the mackerel off the bone in large chunks. While the potatoes are boiling and the bacon is grilling make the dressing. Spoon the mustard into another bowl. Briefly rinse the capers and add to the mustard. Pour in the white wine vinegar; add a little pepper and a few generous glugs of olive oil. Give it a stir. While the potatoes are boiling and the bacon is grilling make the dressing. Spoon the mustard into another bowl. Briefly rinse the capers and add to the mustard. Pour in the white wine vinegar; add a little pepper and a few generous glugs of olive oil. Give it a stir. Chop the dill and add half to the dressing and half to the bowl with the mackerel. Now take the softened onions out of the vinegar and add to the dressing. Chop the dill and add half to the dressing and half to the bowl with the mackerel. Now take the softened onions out of the vinegar and add to the dressing. When the potatoes are soft to a knifepoint, drain and slice them in half, leaving the skin on, and tip into the dressing to absorb. Mix together and then spoon over the flaked mackerel. When the potatoes are soft to a knifepoint, drain and slice them in half, leaving the skin on, and tip into the dressing to absorb. Mix together and then spoon over the flaked mackerel. When the bacon is crisp, snip little 4cm/1½in squares over the salad and toss it altogether before serving. When the bacon is crisp, snip little 4cm/1½in squares over the salad and toss it altogether before serving. Recipe tips The potatoes are best dressed when they are still warm, so they soak up the dressing. | {
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"content": "An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/mackerel_and_bacon_salad_10923_16x9.jpg Traditionally surf and turf is all about lobster and steak but I prefer something a little less extravagant. This humble salad combines one of my favourite fish - smoked mackerel - with some crisp, streaky bacon. 1 onion, small and sweet3 tbsp white wine vinegar 500g/1lb small salad potatoes 1 onion, small and sweet 3 tbsp white wine vinegar 500g/1lb small salad potatoes 2 tsp Dijon mustard 1 heaped tsp capers 2 tbsp white wine vinegar 6 tbsp olive oil 4 bushy sprigs dill 2 tsp Dijon mustard 1 heaped tsp capers 2 tbsp white wine vinegar 6 tbsp olive oil 4 bushy sprigs dill 6 thin rashers smoked streaky bacon 2 whole smoked mackerel (or 4 fillets) 6 thin rashers smoked streaky bacon 2 whole smoked mackerel (or 4 fillets) Method Preheat the grill to a medium high heat. Line a baking sheet with greaseproof paper.Peel and finely slice the onion into rings. Put them into a small bowl with the white-wine vinegar and set aside for 10 minutes or more, tossing occasionally. This removes any harshness and will slightly soften the onion's flesh.Boil the potatoes in deep, generously salted water for 15 minutes until they are tender. Lay the bacon out flat on the lined baking sheet and grill for 10 minutes until crisp.Take the whole smoked mackerel and peel off the skin. Into a large bowl, flake the mackerel off the bone in large chunks. While the potatoes are boiling and the bacon is grilling make the dressing. Spoon the mustard into another bowl. Briefly rinse the capers and add to the mustard. Pour in the white wine vinegar; add a little pepper and a few generous glugs of olive oil. Give it a stir. Chop the dill and add half to the dressing and half to the bowl with the mackerel. Now take the softened onions out of the vinegar and add to the dressing.When the potatoes are soft to a knifepoint, drain and slice them in half, leaving the skin on, and tip into the dressing to absorb. Mix together and then spoon over the flaked mackerel.When the bacon is crisp, snip little 4cm/1½in squares over the salad and toss it altogether before serving. Preheat the grill to a medium high heat. Line a baking sheet with greaseproof paper. Preheat the grill to a medium high heat. Line a baking sheet with greaseproof paper. Peel and finely slice the onion into rings. Put them into a small bowl with the white-wine vinegar and set aside for 10 minutes or more, tossing occasionally. This removes any harshness and will slightly soften the onion's flesh. Peel and finely slice the onion into rings. Put them into a small bowl with the white-wine vinegar and set aside for 10 minutes or more, tossing occasionally. This removes any harshness and will slightly soften the onion's flesh. Boil the potatoes in deep, generously salted water for 15 minutes until they are tender. Lay the bacon out flat on the lined baking sheet and grill for 10 minutes until crisp. Boil the potatoes in deep, generously salted water for 15 minutes until they are tender. Lay the bacon out flat on the lined baking sheet and grill for 10 minutes until crisp. Take the whole smoked mackerel and peel off the skin. Into a large bowl, flake the mackerel off the bone in large chunks. Take the whole smoked mackerel and peel off the skin. Into a large bowl, flake the mackerel off the bone in large chunks. While the potatoes are boiling and the bacon is grilling make the dressing. Spoon the mustard into another bowl. Briefly rinse the capers and add to the mustard. Pour in the white wine vinegar; add a little pepper and a few generous glugs of olive oil. Give it a stir. While the potatoes are boiling and the bacon is grilling make the dressing. Spoon the mustard into another bowl. Briefly rinse the capers and add to the mustard. Pour in the white wine vinegar; add a little pepper and a few generous glugs of olive oil. Give it a stir. Chop the dill and add half to the dressing and half to the bowl with the mackerel. Now take the softened onions out of the vinegar and add to the dressing. Chop the dill and add half to the dressing and half to the bowl with the mackerel. Now take the softened onions out of the vinegar and add to the dressing. When the potatoes are soft to a knifepoint, drain and slice them in half, leaving the skin on, and tip into the dressing to absorb. Mix together and then spoon over the flaked mackerel. When the potatoes are soft to a knifepoint, drain and slice them in half, leaving the skin on, and tip into the dressing to absorb. Mix together and then spoon over the flaked mackerel. When the bacon is crisp, snip little 4cm/1½in squares over the salad and toss it altogether before serving. When the bacon is crisp, snip little 4cm/1½in squares over the salad and toss it altogether before serving. Recipe tips The potatoes are best dressed when they are still warm, so they soak up the dressing."
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} | 71531227cdd7aac9143824a8a99cf498106d5599b082de10633267796b460822 | Mackerel croquettes with herby couscous recipe
An average of 5.0 out of 5 stars from 2 ratings Possibly one of the most delicious ways to use tinned fish. 250–300ml/9–10fl oz full-fat milk (or any milk)1 bay leaf 1 garlic clove 2 thyme sprigs (or dried thyme or any other herb)30g/1oz unsalted butter50g/1¾oz plain flour100g/3½oz strong cheddar, grated (or any hard cheese)1 tsp hot pepper paste 250–300ml/9–10fl oz full-fat milk (or any milk) 1 bay leaf 1 garlic clove 2 thyme sprigs (or dried thyme or any other herb) 30g/1oz unsalted butter 50g/1¾oz plain flour 100g/3½oz strong cheddar, grated (or any hard cheese) 1 tsp hot pepper paste 2 x 125g tins mackerel (or any tinned fish, such as sardines or pilchards), chopped1 tbsp chopped fresh dill1 shallot, diced 2 anchovy fillets, chopped 100g/3½oz plain flour (or any flour)2 free-range eggs, beaten 200g/7oz dried breadcrumbs (or any breadcrumbs, such as panko)vegetable oil, for deep-fryingsalt and freshly ground black pepper 2 x 125g tins mackerel (or any tinned fish, such as sardines or pilchards), chopped 1 tbsp chopped fresh dill 1 shallot, diced 2 anchovy fillets, chopped 100g/3½oz plain flour (or any flour) 2 free-range eggs, beaten 200g/7oz dried breadcrumbs (or any breadcrumbs, such as panko) vegetable oil, for deep-frying salt and freshly ground black pepper 400g/14oz couscous (or bulgur wheat), gently toasted in a dry pan 1 tsp ground cumin (or any ground spice)1 tsp ground coriander (or any ground spice)1 red pepper, seeds removed and diced1 green pepper, seeds removed and diced 1 tbsp chopped fresh flatleaf parsley (or any soft herb)1 tbsp chopped fresh dill (or any soft herb)1 chicken stock cube (or any stock cube)1 tbsp olive oilsalt and freshly ground black pepper 400g/14oz couscous (or bulgur wheat), gently toasted in a dry pan 1 tsp ground cumin (or any ground spice) 1 tsp ground coriander (or any ground spice) 1 red pepper, seeds removed and diced 1 green pepper, seeds removed and diced 1 tbsp chopped fresh flatleaf parsley (or any soft herb) 1 tbsp chopped fresh dill (or any soft herb) 1 chicken stock cube (or any stock cube) 1 tbsp olive oil salt and freshly ground black pepper handful rocket leaves2 tbsp roughly chopped fresh dill handful rocket leaves 2 tbsp roughly chopped fresh dill Method To make the béchamel, place the milk, bay, garlic and thyme in a saucepan. Place over a low heat and bring very slowly up to simmering point, which will take approximately 5 minutes. Remove the saucepan from the heat and strain the milk into a bowl, discarding the flavourings. Gently heat the butter in a clean saucepan and once just melted, add the flour. Cook for 2–3 minutes, stirring vigorously to make a smooth paste. Gradually pour the infused milk into the butter mixture and whisk continually until you have a smooth sauce. Add the cheese, whisk until melted and then stir in the paste. To make the mackerel croquettes, mix the mackerel, dill, shallot and anchovies with the béchamel and season with salt and pepper. Transfer to a baking tray lined with baking paper and place in the fridge for at least an hour to cool and firm up. 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. Place the flour, egg and breadcrumbs in separate shallow bowls. Spoon out the mixture from the tray and form into small croquettes. Dip them first in the flour, then the egg and then coat them in the crumbs. Place into the deep fat fryer for 4–5 minutes, depending on the size of the croquettes, until golden. Drain on kitchen paper.To make the couscous, add all of the ingredients to a large bowl except the stock cube and oil. Dissolve the stock cube with boiling water and pour just enough stock into the bowl to cover the ingredients. Cover and allow to absorb for 20 minutes, then stir in the oil and season with salt and pepper. Serve the croquettes with the couscous, rocket and a sprinkling of dill. To make the béchamel, place the milk, bay, garlic and thyme in a saucepan. Place over a low heat and bring very slowly up to simmering point, which will take approximately 5 minutes. Remove the saucepan from the heat and strain the milk into a bowl, discarding the flavourings. Gently heat the butter in a clean saucepan and once just melted, add the flour. Cook for 2–3 minutes, stirring vigorously to make a smooth paste. Gradually pour the infused milk into the butter mixture and whisk continually until you have a smooth sauce. Add the cheese, whisk until melted and then stir in the paste. To make the béchamel, place the milk, bay, garlic and thyme in a saucepan. Place over a low heat and bring very slowly up to simmering point, which will take approximately 5 minutes. Remove the saucepan from the heat and strain the milk into a bowl, discarding the flavourings. Gently heat the butter in a clean saucepan and once just melted, add the flour. Cook for 2–3 minutes, stirring vigorously to make a smooth paste. Gradually pour the infused milk into the butter mixture and whisk continually until you have a smooth sauce. Add the cheese, whisk until melted and then stir in the paste. To make the mackerel croquettes, mix the mackerel, dill, shallot and anchovies with the béchamel and season with salt and pepper. Transfer to a baking tray lined with baking paper and place in the fridge for at least an hour to cool and firm up. To make the mackerel croquettes, mix the mackerel, dill, shallot and anchovies with the béchamel and season with salt and pepper. Transfer to a baking tray lined with baking paper and place in the fridge for at least an hour to cool and firm up. 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. Place the flour, egg and breadcrumbs in separate shallow bowls. Spoon out the mixture from the tray and form into small croquettes. Dip them first in the flour, then the egg and then coat them in the crumbs. Place into the deep fat fryer for 4–5 minutes, depending on the size of the croquettes, until golden. Drain on kitchen paper. 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. Place the flour, egg and breadcrumbs in separate shallow bowls. Spoon out the mixture from the tray and form into small croquettes. Dip them first in the flour, then the egg and then coat them in the crumbs. Place into the deep fat fryer for 4–5 minutes, depending on the size of the croquettes, until golden. Drain on kitchen paper. To make the couscous, add all of the ingredients to a large bowl except the stock cube and oil. Dissolve the stock cube with boiling water and pour just enough stock into the bowl to cover the ingredients. Cover and allow to absorb for 20 minutes, then stir in the oil and season with salt and pepper. To make the couscous, add all of the ingredients to a large bowl except the stock cube and oil. Dissolve the stock cube with boiling water and pour just enough stock into the bowl to cover the ingredients. Cover and allow to absorb for 20 minutes, then stir in the oil and season with salt and pepper. Serve the croquettes with the couscous, rocket and a sprinkling of dill. Serve the croquettes with the couscous, rocket and a sprinkling of dill. | {
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"title": "Mackerel croquettes with herby couscous recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Possibly one of the most delicious ways to use tinned fish. 250–300ml/9–10fl oz full-fat milk (or any milk)1 bay leaf 1 garlic clove 2 thyme sprigs (or dried thyme or any other herb)30g/1oz unsalted butter50g/1¾oz plain flour100g/3½oz strong cheddar, grated (or any hard cheese)1 tsp hot pepper paste 250–300ml/9–10fl oz full-fat milk (or any milk) 1 bay leaf 1 garlic clove 2 thyme sprigs (or dried thyme or any other herb) 30g/1oz unsalted butter 50g/1¾oz plain flour 100g/3½oz strong cheddar, grated (or any hard cheese) 1 tsp hot pepper paste 2 x 125g tins mackerel (or any tinned fish, such as sardines or pilchards), chopped1 tbsp chopped fresh dill1 shallot, diced 2 anchovy fillets, chopped 100g/3½oz plain flour (or any flour)2 free-range eggs, beaten 200g/7oz dried breadcrumbs (or any breadcrumbs, such as panko)vegetable oil, for deep-fryingsalt and freshly ground black pepper 2 x 125g tins mackerel (or any tinned fish, such as sardines or pilchards), chopped 1 tbsp chopped fresh dill 1 shallot, diced 2 anchovy fillets, chopped 100g/3½oz plain flour (or any flour) 2 free-range eggs, beaten 200g/7oz dried breadcrumbs (or any breadcrumbs, such as panko) vegetable oil, for deep-frying salt and freshly ground black pepper 400g/14oz couscous (or bulgur wheat), gently toasted in a dry pan 1 tsp ground cumin (or any ground spice)1 tsp ground coriander (or any ground spice)1 red pepper, seeds removed and diced1 green pepper, seeds removed and diced 1 tbsp chopped fresh flatleaf parsley (or any soft herb)1 tbsp chopped fresh dill (or any soft herb)1 chicken stock cube (or any stock cube)1 tbsp olive oilsalt and freshly ground black pepper 400g/14oz couscous (or bulgur wheat), gently toasted in a dry pan 1 tsp ground cumin (or any ground spice) 1 tsp ground coriander (or any ground spice) 1 red pepper, seeds removed and diced 1 green pepper, seeds removed and diced 1 tbsp chopped fresh flatleaf parsley (or any soft herb) 1 tbsp chopped fresh dill (or any soft herb) 1 chicken stock cube (or any stock cube) 1 tbsp olive oil salt and freshly ground black pepper handful rocket leaves2 tbsp roughly chopped fresh dill handful rocket leaves 2 tbsp roughly chopped fresh dill Method To make the béchamel, place the milk, bay, garlic and thyme in a saucepan. Place over a low heat and bring very slowly up to simmering point, which will take approximately 5 minutes. Remove the saucepan from the heat and strain the milk into a bowl, discarding the flavourings. Gently heat the butter in a clean saucepan and once just melted, add the flour. Cook for 2–3 minutes, stirring vigorously to make a smooth paste. Gradually pour the infused milk into the butter mixture and whisk continually until you have a smooth sauce. Add the cheese, whisk until melted and then stir in the paste. To make the mackerel croquettes, mix the mackerel, dill, shallot and anchovies with the béchamel and season with salt and pepper. Transfer to a baking tray lined with baking paper and place in the fridge for at least an hour to cool and firm up. 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. Place the flour, egg and breadcrumbs in separate shallow bowls. Spoon out the mixture from the tray and form into small croquettes. Dip them first in the flour, then the egg and then coat them in the crumbs. Place into the deep fat fryer for 4–5 minutes, depending on the size of the croquettes, until golden. Drain on kitchen paper.To make the couscous, add all of the ingredients to a large bowl except the stock cube and oil. Dissolve the stock cube with boiling water and pour just enough stock into the bowl to cover the ingredients. Cover and allow to absorb for 20 minutes, then stir in the oil and season with salt and pepper. Serve the croquettes with the couscous, rocket and a sprinkling of dill. To make the béchamel, place the milk, bay, garlic and thyme in a saucepan. Place over a low heat and bring very slowly up to simmering point, which will take approximately 5 minutes. Remove the saucepan from the heat and strain the milk into a bowl, discarding the flavourings. Gently heat the butter in a clean saucepan and once just melted, add the flour. Cook for 2–3 minutes, stirring vigorously to make a smooth paste. Gradually pour the infused milk into the butter mixture and whisk continually until you have a smooth sauce. Add the cheese, whisk until melted and then stir in the paste. To make the béchamel, place the milk, bay, garlic and thyme in a saucepan. Place over a low heat and bring very slowly up to simmering point, which will take approximately 5 minutes. Remove the saucepan from the heat and strain the milk into a bowl, discarding the flavourings. Gently heat the butter in a clean saucepan and once just melted, add the flour. Cook for 2–3 minutes, stirring vigorously to make a smooth paste. Gradually pour the infused milk into the butter mixture and whisk continually until you have a smooth sauce. Add the cheese, whisk until melted and then stir in the paste. To make the mackerel croquettes, mix the mackerel, dill, shallot and anchovies with the béchamel and season with salt and pepper. Transfer to a baking tray lined with baking paper and place in the fridge for at least an hour to cool and firm up. To make the mackerel croquettes, mix the mackerel, dill, shallot and anchovies with the béchamel and season with salt and pepper. Transfer to a baking tray lined with baking paper and place in the fridge for at least an hour to cool and firm up. 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. Place the flour, egg and breadcrumbs in separate shallow bowls. Spoon out the mixture from the tray and form into small croquettes. Dip them first in the flour, then the egg and then coat them in the crumbs. Place into the deep fat fryer for 4–5 minutes, depending on the size of the croquettes, until golden. Drain on kitchen paper. 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. Place the flour, egg and breadcrumbs in separate shallow bowls. Spoon out the mixture from the tray and form into small croquettes. Dip them first in the flour, then the egg and then coat them in the crumbs. Place into the deep fat fryer for 4–5 minutes, depending on the size of the croquettes, until golden. Drain on kitchen paper. To make the couscous, add all of the ingredients to a large bowl except the stock cube and oil. Dissolve the stock cube with boiling water and pour just enough stock into the bowl to cover the ingredients. Cover and allow to absorb for 20 minutes, then stir in the oil and season with salt and pepper. To make the couscous, add all of the ingredients to a large bowl except the stock cube and oil. Dissolve the stock cube with boiling water and pour just enough stock into the bowl to cover the ingredients. Cover and allow to absorb for 20 minutes, then stir in the oil and season with salt and pepper. Serve the croquettes with the couscous, rocket and a sprinkling of dill. Serve the croquettes with the couscous, rocket and a sprinkling of dill."
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} | 8d688b9b1a0e967b2174762aa4b22762807d9805eaf834f7cd8fb88e9ab6ebca | Nacho cheese sauce recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nacho_cheese_sauce_55011_16x9.jpg With its great orange colour and slightly tangy flavour, this creamy sauce is perfect for sharing alongside chilli, nachos and jalapeños. 350ml/12fl oz full-fat milk25g/1oz unsalted butter25g/1oz plain flour150g/5½oz Red Leicester, grated1 tsp cayenne pepper4 shakes Tabascowhite pepper 350ml/12fl oz full-fat milk 25g/1oz unsalted butter 25g/1oz plain flour 150g/5½oz Red Leicester, grated 1 tsp cayenne pepper 4 shakes Tabasco white pepper Method Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other.Stir the flour into the melted butter and cook for 3-4 minutes.Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps.Once all the milk has been added, keep stirring and reduce the heat to its lowest setting.Cook the sauce for a further 4 minutes and then stir in the grated Red Leicester. Allow the cheese to melt, stirring continuously for 2 minutes.Season the sauce with the cayenne, Tabasco and a little white pepper to taste. Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other. Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other. Stir the flour into the melted butter and cook for 3-4 minutes. Stir the flour into the melted butter and cook for 3-4 minutes. Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps. Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps. Once all the milk has been added, keep stirring and reduce the heat to its lowest setting. Once all the milk has been added, keep stirring and reduce the heat to its lowest setting. Cook the sauce for a further 4 minutes and then stir in the grated Red Leicester. Allow the cheese to melt, stirring continuously for 2 minutes. Cook the sauce for a further 4 minutes and then stir in the grated Red Leicester. Allow the cheese to melt, stirring continuously for 2 minutes. Season the sauce with the cayenne, Tabasco and a little white pepper to taste. Season the sauce with the cayenne, Tabasco and a little white pepper to taste. | {
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"title": "Nacho cheese sauce recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nacho_cheese_sauce_55011_16x9.jpg With its great orange colour and slightly tangy flavour, this creamy sauce is perfect for sharing alongside chilli, nachos and jalapeños. 350ml/12fl oz full-fat milk25g/1oz unsalted butter25g/1oz plain flour150g/5½oz Red Leicester, grated1 tsp cayenne pepper4 shakes Tabascowhite pepper 350ml/12fl oz full-fat milk 25g/1oz unsalted butter 25g/1oz plain flour 150g/5½oz Red Leicester, grated 1 tsp cayenne pepper 4 shakes Tabasco white pepper Method Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other.Stir the flour into the melted butter and cook for 3-4 minutes.Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps.Once all the milk has been added, keep stirring and reduce the heat to its lowest setting.Cook the sauce for a further 4 minutes and then stir in the grated Red Leicester. Allow the cheese to melt, stirring continuously for 2 minutes.Season the sauce with the cayenne, Tabasco and a little white pepper to taste. Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other. Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other. Stir the flour into the melted butter and cook for 3-4 minutes. Stir the flour into the melted butter and cook for 3-4 minutes. Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps. Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps. Once all the milk has been added, keep stirring and reduce the heat to its lowest setting. Once all the milk has been added, keep stirring and reduce the heat to its lowest setting. Cook the sauce for a further 4 minutes and then stir in the grated Red Leicester. Allow the cheese to melt, stirring continuously for 2 minutes. Cook the sauce for a further 4 minutes and then stir in the grated Red Leicester. Allow the cheese to melt, stirring continuously for 2 minutes. Season the sauce with the cayenne, Tabasco and a little white pepper to taste. Season the sauce with the cayenne, Tabasco and a little white pepper to taste."
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} | 7869969006b6c655caca6ec8901be3014a4e86ea0beb571f8deb594e11a2f984 | Nadiya's chicken korma recipe
An average of 2.9 out of 5 stars from 18 ratings Korma as I know it is very different to the dishes that are served up in Indian restaurants. There is no cream and there are no nuts. This dish is simple and aromatic with whole spices and I want to share this authentic Bangladeshi version with you. 250g/9oz ghee 4 cinnamon sticks 4 bay leaves 6 cardamom pods 4 onions, finely chopped1 tbsp fine salt125g/4½oz ginger, peeled and roughly chopped 2 medium-large garlic bulbs, cloves peeled and roughly chopped 8 chicken thighs, skinless, bone-in or boneless 250g/9oz ghee 4 cinnamon sticks 4 bay leaves 6 cardamom pods 4 onions, finely chopped 1 tbsp fine salt 125g/4½oz ginger, peeled and roughly chopped 2 medium-large garlic bulbs, cloves peeled and roughly chopped 8 chicken thighs, skinless, bone-in or boneless Method Add the ghee to a large cooking pot with a lid. Put on a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to sizzle until aromatic. Add the onions along with the salt and cook on a low heat for 30 minutes, or until the onion is soft but with very little colour. Add the chopped ginger, garlic and 200ml/⅓ pint water to a blender. Blend to a smooth mixture and add to the pan. Cook over a medium heat until there is very little liquid left and a thick sauce remains. Slice the chicken thighs with three cuts, reaching the bone (if using). Add the chicken thighs to the pan and mix into the sauce. Cook over a medium heat and leave to gently simmer with the lid on for 30 minutes. Add the ghee to a large cooking pot with a lid. Put on a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to sizzle until aromatic. Add the ghee to a large cooking pot with a lid. Put on a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to sizzle until aromatic. Add the onions along with the salt and cook on a low heat for 30 minutes, or until the onion is soft but with very little colour. Add the onions along with the salt and cook on a low heat for 30 minutes, or until the onion is soft but with very little colour. Add the chopped ginger, garlic and 200ml/⅓ pint water to a blender. Blend to a smooth mixture and add to the pan. Cook over a medium heat until there is very little liquid left and a thick sauce remains. Add the chopped ginger, garlic and 200ml/⅓ pint water to a blender. Blend to a smooth mixture and add to the pan. Cook over a medium heat until there is very little liquid left and a thick sauce remains. Slice the chicken thighs with three cuts, reaching the bone (if using). Add the chicken thighs to the pan and mix into the sauce. Cook over a medium heat and leave to gently simmer with the lid on for 30 minutes. Slice the chicken thighs with three cuts, reaching the bone (if using). Add the chicken thighs to the pan and mix into the sauce. Cook over a medium heat and leave to gently simmer with the lid on for 30 minutes. | {
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"title": "Nadiya's chicken korma recipe",
"content": "An average of 2.9 out of 5 stars from 18 ratings Korma as I know it is very different to the dishes that are served up in Indian restaurants. There is no cream and there are no nuts. This dish is simple and aromatic with whole spices and I want to share this authentic Bangladeshi version with you. 250g/9oz ghee 4 cinnamon sticks 4 bay leaves 6 cardamom pods 4 onions, finely chopped1 tbsp fine salt125g/4½oz ginger, peeled and roughly chopped 2 medium-large garlic bulbs, cloves peeled and roughly chopped 8 chicken thighs, skinless, bone-in or boneless 250g/9oz ghee 4 cinnamon sticks 4 bay leaves 6 cardamom pods 4 onions, finely chopped 1 tbsp fine salt 125g/4½oz ginger, peeled and roughly chopped 2 medium-large garlic bulbs, cloves peeled and roughly chopped 8 chicken thighs, skinless, bone-in or boneless Method Add the ghee to a large cooking pot with a lid. Put on a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to sizzle until aromatic. Add the onions along with the salt and cook on a low heat for 30 minutes, or until the onion is soft but with very little colour. Add the chopped ginger, garlic and 200ml/⅓ pint water to a blender. Blend to a smooth mixture and add to the pan. Cook over a medium heat until there is very little liquid left and a thick sauce remains. Slice the chicken thighs with three cuts, reaching the bone (if using). Add the chicken thighs to the pan and mix into the sauce. Cook over a medium heat and leave to gently simmer with the lid on for 30 minutes. Add the ghee to a large cooking pot with a lid. Put on a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to sizzle until aromatic. Add the ghee to a large cooking pot with a lid. Put on a high heat and add the cinnamon sticks, bay leaves and cardamom pods and allow to sizzle until aromatic. Add the onions along with the salt and cook on a low heat for 30 minutes, or until the onion is soft but with very little colour. Add the onions along with the salt and cook on a low heat for 30 minutes, or until the onion is soft but with very little colour. Add the chopped ginger, garlic and 200ml/⅓ pint water to a blender. Blend to a smooth mixture and add to the pan. Cook over a medium heat until there is very little liquid left and a thick sauce remains. Add the chopped ginger, garlic and 200ml/⅓ pint water to a blender. Blend to a smooth mixture and add to the pan. Cook over a medium heat until there is very little liquid left and a thick sauce remains. Slice the chicken thighs with three cuts, reaching the bone (if using). Add the chicken thighs to the pan and mix into the sauce. Cook over a medium heat and leave to gently simmer with the lid on for 30 minutes. Slice the chicken thighs with three cuts, reaching the bone (if using). Add the chicken thighs to the pan and mix into the sauce. Cook over a medium heat and leave to gently simmer with the lid on for 30 minutes."
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} | f6d7b5484d62f1f8fcff60dbf5c5e186df7b7fcb5f36ee4e97181d751fea083b | Nadiya's Russian honey cake recipe
An average of 4.1 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_cake_39657_16x9.jpg Nadiya's 8-layer Russian honey cake isn't really cake at all. Layers of honey and browned butter biscuit-like rounds are stacked up with a soured cream and honey icing and topped with hazelnuts and biscuit crumbs. 80g/2¾oz unsalted butter 270g/9¾oz runny honey 120g/4½oz golden caster sugar 2 free-range eggs, lightly beaten 1 tsp bicarbonate of soda 500g/1lb 2oz plain flour, sifted, plus extra for dusting fresh berries, to serve 80g/2¾oz unsalted butter 270g/9¾oz runny honey 120g/4½oz golden caster sugar 2 free-range eggs, lightly beaten 1 tsp bicarbonate of soda 500g/1lb 2oz plain flour, sifted, plus extra for dusting fresh berries, to serve 600ml/20fl oz soured cream 80g/2¾oz icing sugar 250ml/9fl oz double cream 65g/2½oz runny honey 1 tsp vanilla bean paste 600ml/20fl oz soured cream 80g/2¾oz icing sugar 250ml/9fl oz double cream 65g/2½oz runny honey 1 tsp vanilla bean paste 100g/3½oz roasted hazelnuts, finely chopped½ tsp salt 100g/3½oz roasted hazelnuts, finely chopped ½ tsp salt Method Put the butter in a small saucepan, bring to the boil, then reduce the heat and cook until starting to brown. As soon as the little grains of milk solids become dark, take off the heat. Add the honey and sugar and heat until the sugar has dissolved. Tip into a large bowl and leave to cool for 15 minutes. Add the eggs and mix well. Add the bicarbonate of soda and the flour and mix until a smooth dough forms. Cover and chill in the fridge for at least 2 hours. Roll the dough into a sausage shape and divide into 8 equal pieces. You can weigh them if you want to be exact. Dust a surface and your hands generously with flour and shape the 8 pieces into balls. Line 2 baking trays with baking paper and preheat the oven to 180C/160C Fan/Gas 4. Find or create an 18cm/7in round template, using a plate or the base of a cake tin, for example. Dust a ball of dough with flour, then place between 2 sheets of baking paper and roll out to about 3mm thick. Use the template to cut out a circle, making sure to keep all of the scraps. Repeat with all 8 balls. Pop the circles onto the baking trays (however many will fit) and bake for just 5 minutes. As soon as they are baked, take off the tray, transfer to a wire rack and repeat until you have done all 8. Arrange the scraps in an even layer across the 2 trays and bake for about 5 minutes until they are really crisp and golden. Set aside. To make the filling, mix together the soured cream and icing sugar really well in a bowl. Place the double cream in a separate large bowl and whip to soft peaks. Fold in the soured cream mixture, honey and vanilla. It is best to assemble this cake directly on a serving plate (one that can fit in the fridge). Use a dab of the cream filling to secure the first circle onto the serving dish. Drop about 3 tablespoons of the cream mixture on top and carefully spread evenly all over. Put the next circle on and repeat until you have done all 8 layers. You should still have enough cream to cover the top and sides, so do exactly that and smooth over as best you can. It doesn’t have to be perfect, because we are going to really cover this up. Put the baked scraps in a food processor and blitz to a fine crumb. Mix in the roasted hazelnuts and salt. For extra decoration, I like to create a heart-shaped template that just fits the top of the cake and lay that on top, but choose whatever shape you like – even use a doily, if you can find one or know what one is! If you don’t want to use a template, just mark a heart (or other shape) on the icing with a cutlery knife and use that as a guide for where to stick the crumbs. Take the crumb mixture and gently press onto the sides and the top around your template, before removing it. You might have to pipe more filling onto your shape to neaten up the edges. Transfer to the fridge to set and chill. Serve with the fresh berries. Put the butter in a small saucepan, bring to the boil, then reduce the heat and cook until starting to brown. As soon as the little grains of milk solids become dark, take off the heat. Add the honey and sugar and heat until the sugar has dissolved. Tip into a large bowl and leave to cool for 15 minutes. Add the eggs and mix well. Add the bicarbonate of soda and the flour and mix until a smooth dough forms. Cover and chill in the fridge for at least 2 hours. Put the butter in a small saucepan, bring to the boil, then reduce the heat and cook until starting to brown. As soon as the little grains of milk solids become dark, take off the heat. Add the honey and sugar and heat until the sugar has dissolved. Tip into a large bowl and leave to cool for 15 minutes. Add the eggs and mix well. Add the bicarbonate of soda and the flour and mix until a smooth dough forms. Cover and chill in the fridge for at least 2 hours. Roll the dough into a sausage shape and divide into 8 equal pieces. You can weigh them if you want to be exact. Dust a surface and your hands generously with flour and shape the 8 pieces into balls. Roll the dough into a sausage shape and divide into 8 equal pieces. You can weigh them if you want to be exact. Dust a surface and your hands generously with flour and shape the 8 pieces into balls. Line 2 baking trays with baking paper and preheat the oven to 180C/160C Fan/Gas 4. Find or create an 18cm/7in round template, using a plate or the base of a cake tin, for example. Line 2 baking trays with baking paper and preheat the oven to 180C/160C Fan/Gas 4. Find or create an 18cm/7in round template, using a plate or the base of a cake tin, for example. Dust a ball of dough with flour, then place between 2 sheets of baking paper and roll out to about 3mm thick. Use the template to cut out a circle, making sure to keep all of the scraps. Repeat with all 8 balls. Pop the circles onto the baking trays (however many will fit) and bake for just 5 minutes. As soon as they are baked, take off the tray, transfer to a wire rack and repeat until you have done all 8. Arrange the scraps in an even layer across the 2 trays and bake for about 5 minutes until they are really crisp and golden. Set aside. Dust a ball of dough with flour, then place between 2 sheets of baking paper and roll out to about 3mm thick. Use the template to cut out a circle, making sure to keep all of the scraps. Repeat with all 8 balls. Pop the circles onto the baking trays (however many will fit) and bake for just 5 minutes. As soon as they are baked, take off the tray, transfer to a wire rack and repeat until you have done all 8. Arrange the scraps in an even layer across the 2 trays and bake for about 5 minutes until they are really crisp and golden. Set aside. To make the filling, mix together the soured cream and icing sugar really well in a bowl. Place the double cream in a separate large bowl and whip to soft peaks. Fold in the soured cream mixture, honey and vanilla. To make the filling, mix together the soured cream and icing sugar really well in a bowl. Place the double cream in a separate large bowl and whip to soft peaks. Fold in the soured cream mixture, honey and vanilla. It is best to assemble this cake directly on a serving plate (one that can fit in the fridge). Use a dab of the cream filling to secure the first circle onto the serving dish. Drop about 3 tablespoons of the cream mixture on top and carefully spread evenly all over. Put the next circle on and repeat until you have done all 8 layers. You should still have enough cream to cover the top and sides, so do exactly that and smooth over as best you can. It doesn’t have to be perfect, because we are going to really cover this up. It is best to assemble this cake directly on a serving plate (one that can fit in the fridge). Use a dab of the cream filling to secure the first circle onto the serving dish. Drop about 3 tablespoons of the cream mixture on top and carefully spread evenly all over. Put the next circle on and repeat until you have done all 8 layers. You should still have enough cream to cover the top and sides, so do exactly that and smooth over as best you can. It doesn’t have to be perfect, because we are going to really cover this up. Put the baked scraps in a food processor and blitz to a fine crumb. Mix in the roasted hazelnuts and salt. For extra decoration, I like to create a heart-shaped template that just fits the top of the cake and lay that on top, but choose whatever shape you like – even use a doily, if you can find one or know what one is! If you don’t want to use a template, just mark a heart (or other shape) on the icing with a cutlery knife and use that as a guide for where to stick the crumbs. Put the baked scraps in a food processor and blitz to a fine crumb. Mix in the roasted hazelnuts and salt. For extra decoration, I like to create a heart-shaped template that just fits the top of the cake and lay that on top, but choose whatever shape you like – even use a doily, if you can find one or know what one is! If you don’t want to use a template, just mark a heart (or other shape) on the icing with a cutlery knife and use that as a guide for where to stick the crumbs. Take the crumb mixture and gently press onto the sides and the top around your template, before removing it. You might have to pipe more filling onto your shape to neaten up the edges. Transfer to the fridge to set and chill. Serve with the fresh berries. Take the crumb mixture and gently press onto the sides and the top around your template, before removing it. You might have to pipe more filling onto your shape to neaten up the edges. Transfer to the fridge to set and chill. Serve with the fresh berries. | {
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"title": "Nadiya's Russian honey cake recipe",
"content": "An average of 4.1 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_cake_39657_16x9.jpg Nadiya's 8-layer Russian honey cake isn't really cake at all. Layers of honey and browned butter biscuit-like rounds are stacked up with a soured cream and honey icing and topped with hazelnuts and biscuit crumbs. 80g/2¾oz unsalted butter 270g/9¾oz runny honey 120g/4½oz golden caster sugar 2 free-range eggs, lightly beaten 1 tsp bicarbonate of soda 500g/1lb 2oz plain flour, sifted, plus extra for dusting fresh berries, to serve 80g/2¾oz unsalted butter 270g/9¾oz runny honey 120g/4½oz golden caster sugar 2 free-range eggs, lightly beaten 1 tsp bicarbonate of soda 500g/1lb 2oz plain flour, sifted, plus extra for dusting fresh berries, to serve 600ml/20fl oz soured cream 80g/2¾oz icing sugar 250ml/9fl oz double cream 65g/2½oz runny honey 1 tsp vanilla bean paste 600ml/20fl oz soured cream 80g/2¾oz icing sugar 250ml/9fl oz double cream 65g/2½oz runny honey 1 tsp vanilla bean paste 100g/3½oz roasted hazelnuts, finely chopped½ tsp salt 100g/3½oz roasted hazelnuts, finely chopped ½ tsp salt Method Put the butter in a small saucepan, bring to the boil, then reduce the heat and cook until starting to brown. As soon as the little grains of milk solids become dark, take off the heat. Add the honey and sugar and heat until the sugar has dissolved. Tip into a large bowl and leave to cool for 15 minutes. Add the eggs and mix well. Add the bicarbonate of soda and the flour and mix until a smooth dough forms. Cover and chill in the fridge for at least 2 hours. Roll the dough into a sausage shape and divide into 8 equal pieces. You can weigh them if you want to be exact. Dust a surface and your hands generously with flour and shape the 8 pieces into balls. Line 2 baking trays with baking paper and preheat the oven to 180C/160C Fan/Gas 4. Find or create an 18cm/7in round template, using a plate or the base of a cake tin, for example. Dust a ball of dough with flour, then place between 2 sheets of baking paper and roll out to about 3mm thick. Use the template to cut out a circle, making sure to keep all of the scraps. Repeat with all 8 balls. Pop the circles onto the baking trays (however many will fit) and bake for just 5 minutes. As soon as they are baked, take off the tray, transfer to a wire rack and repeat until you have done all 8. Arrange the scraps in an even layer across the 2 trays and bake for about 5 minutes until they are really crisp and golden. Set aside. To make the filling, mix together the soured cream and icing sugar really well in a bowl. Place the double cream in a separate large bowl and whip to soft peaks. Fold in the soured cream mixture, honey and vanilla. It is best to assemble this cake directly on a serving plate (one that can fit in the fridge). Use a dab of the cream filling to secure the first circle onto the serving dish. Drop about 3 tablespoons of the cream mixture on top and carefully spread evenly all over. Put the next circle on and repeat until you have done all 8 layers. You should still have enough cream to cover the top and sides, so do exactly that and smooth over as best you can. It doesn’t have to be perfect, because we are going to really cover this up. Put the baked scraps in a food processor and blitz to a fine crumb. Mix in the roasted hazelnuts and salt. For extra decoration, I like to create a heart-shaped template that just fits the top of the cake and lay that on top, but choose whatever shape you like – even use a doily, if you can find one or know what one is! If you don’t want to use a template, just mark a heart (or other shape) on the icing with a cutlery knife and use that as a guide for where to stick the crumbs. Take the crumb mixture and gently press onto the sides and the top around your template, before removing it. You might have to pipe more filling onto your shape to neaten up the edges. Transfer to the fridge to set and chill. Serve with the fresh berries. Put the butter in a small saucepan, bring to the boil, then reduce the heat and cook until starting to brown. As soon as the little grains of milk solids become dark, take off the heat. Add the honey and sugar and heat until the sugar has dissolved. Tip into a large bowl and leave to cool for 15 minutes. Add the eggs and mix well. Add the bicarbonate of soda and the flour and mix until a smooth dough forms. Cover and chill in the fridge for at least 2 hours. Put the butter in a small saucepan, bring to the boil, then reduce the heat and cook until starting to brown. As soon as the little grains of milk solids become dark, take off the heat. Add the honey and sugar and heat until the sugar has dissolved. Tip into a large bowl and leave to cool for 15 minutes. Add the eggs and mix well. Add the bicarbonate of soda and the flour and mix until a smooth dough forms. Cover and chill in the fridge for at least 2 hours. Roll the dough into a sausage shape and divide into 8 equal pieces. You can weigh them if you want to be exact. Dust a surface and your hands generously with flour and shape the 8 pieces into balls. Roll the dough into a sausage shape and divide into 8 equal pieces. You can weigh them if you want to be exact. Dust a surface and your hands generously with flour and shape the 8 pieces into balls. Line 2 baking trays with baking paper and preheat the oven to 180C/160C Fan/Gas 4. Find or create an 18cm/7in round template, using a plate or the base of a cake tin, for example. Line 2 baking trays with baking paper and preheat the oven to 180C/160C Fan/Gas 4. Find or create an 18cm/7in round template, using a plate or the base of a cake tin, for example. Dust a ball of dough with flour, then place between 2 sheets of baking paper and roll out to about 3mm thick. Use the template to cut out a circle, making sure to keep all of the scraps. Repeat with all 8 balls. Pop the circles onto the baking trays (however many will fit) and bake for just 5 minutes. As soon as they are baked, take off the tray, transfer to a wire rack and repeat until you have done all 8. Arrange the scraps in an even layer across the 2 trays and bake for about 5 minutes until they are really crisp and golden. Set aside. Dust a ball of dough with flour, then place between 2 sheets of baking paper and roll out to about 3mm thick. Use the template to cut out a circle, making sure to keep all of the scraps. Repeat with all 8 balls. Pop the circles onto the baking trays (however many will fit) and bake for just 5 minutes. As soon as they are baked, take off the tray, transfer to a wire rack and repeat until you have done all 8. Arrange the scraps in an even layer across the 2 trays and bake for about 5 minutes until they are really crisp and golden. Set aside. To make the filling, mix together the soured cream and icing sugar really well in a bowl. Place the double cream in a separate large bowl and whip to soft peaks. Fold in the soured cream mixture, honey and vanilla. To make the filling, mix together the soured cream and icing sugar really well in a bowl. Place the double cream in a separate large bowl and whip to soft peaks. Fold in the soured cream mixture, honey and vanilla. It is best to assemble this cake directly on a serving plate (one that can fit in the fridge). Use a dab of the cream filling to secure the first circle onto the serving dish. Drop about 3 tablespoons of the cream mixture on top and carefully spread evenly all over. Put the next circle on and repeat until you have done all 8 layers. You should still have enough cream to cover the top and sides, so do exactly that and smooth over as best you can. It doesn’t have to be perfect, because we are going to really cover this up. It is best to assemble this cake directly on a serving plate (one that can fit in the fridge). Use a dab of the cream filling to secure the first circle onto the serving dish. Drop about 3 tablespoons of the cream mixture on top and carefully spread evenly all over. Put the next circle on and repeat until you have done all 8 layers. You should still have enough cream to cover the top and sides, so do exactly that and smooth over as best you can. It doesn’t have to be perfect, because we are going to really cover this up. Put the baked scraps in a food processor and blitz to a fine crumb. Mix in the roasted hazelnuts and salt. For extra decoration, I like to create a heart-shaped template that just fits the top of the cake and lay that on top, but choose whatever shape you like – even use a doily, if you can find one or know what one is! If you don’t want to use a template, just mark a heart (or other shape) on the icing with a cutlery knife and use that as a guide for where to stick the crumbs. Put the baked scraps in a food processor and blitz to a fine crumb. Mix in the roasted hazelnuts and salt. For extra decoration, I like to create a heart-shaped template that just fits the top of the cake and lay that on top, but choose whatever shape you like – even use a doily, if you can find one or know what one is! If you don’t want to use a template, just mark a heart (or other shape) on the icing with a cutlery knife and use that as a guide for where to stick the crumbs. Take the crumb mixture and gently press onto the sides and the top around your template, before removing it. You might have to pipe more filling onto your shape to neaten up the edges. Transfer to the fridge to set and chill. Serve with the fresh berries. Take the crumb mixture and gently press onto the sides and the top around your template, before removing it. You might have to pipe more filling onto your shape to neaten up the edges. Transfer to the fridge to set and chill. Serve with the fresh berries."
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} | 11a4e3001773e0042a29edf026306dd66f41d1f145dbb3df8a2e59ac7aadb037 | Nargis kebabs recipe
An average of 5.0 out of 5 stars from 1 rating This is an Indian version of Scotch eggs, rolled in a crunchy sesame seed coating. 5 free-range eggs, plus 1 egg yolk250g minced beef or lamb2 garlic cloves, peeled, crushed2.5cm/1in piece root ginger, peeled, grated½ tsp ground coriander½ tsp ground cumin½ tsp chilli powder¼ tsp ground cloves1 tbsp cornfloursalt2 tbsp flour2 tbsp sesame seedsvegetable oil for shallow frying 5 free-range eggs, plus 1 egg yolk 250g minced beef or lamb 2 garlic cloves, peeled, crushed 2.5cm/1in piece root ginger, peeled, grated ½ tsp ground coriander ½ tsp ground cumin ½ tsp chilli powder ¼ tsp ground cloves 1 tbsp cornflour salt 2 tbsp flour 2 tbsp sesame seeds vegetable oil for shallow frying Method Bring a large pan of water to the boil and cook 4 of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and cool under cold running water (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining egg in a bowl and set aside.In a bowl, mix together the minced beef, garlic, ginger, spices, cornflour and egg yolk until well combined. Season, to taste, with salt.Divide the beef mixture evenly into 4 portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the sesame seeds.Half-fill a frying pan with the vegetable oil and heat until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the nargis kebabs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. Bring a large pan of water to the boil and cook 4 of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and cool under cold running water (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining egg in a bowl and set aside. Bring a large pan of water to the boil and cook 4 of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and cool under cold running water (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining egg in a bowl and set aside. In a bowl, mix together the minced beef, garlic, ginger, spices, cornflour and egg yolk until well combined. Season, to taste, with salt. In a bowl, mix together the minced beef, garlic, ginger, spices, cornflour and egg yolk until well combined. Season, to taste, with salt. Divide the beef mixture evenly into 4 portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. Divide the beef mixture evenly into 4 portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the sesame seeds. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the sesame seeds. Half-fill a frying pan with the vegetable oil and heat until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the nargis kebabs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. Half-fill a frying pan with the vegetable oil and heat until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the nargis kebabs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. | {
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"title": "Nargis kebabs recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This is an Indian version of Scotch eggs, rolled in a crunchy sesame seed coating. 5 free-range eggs, plus 1 egg yolk250g minced beef or lamb2 garlic cloves, peeled, crushed2.5cm/1in piece root ginger, peeled, grated½ tsp ground coriander½ tsp ground cumin½ tsp chilli powder¼ tsp ground cloves1 tbsp cornfloursalt2 tbsp flour2 tbsp sesame seedsvegetable oil for shallow frying 5 free-range eggs, plus 1 egg yolk 250g minced beef or lamb 2 garlic cloves, peeled, crushed 2.5cm/1in piece root ginger, peeled, grated ½ tsp ground coriander ½ tsp ground cumin ½ tsp chilli powder ¼ tsp ground cloves 1 tbsp cornflour salt 2 tbsp flour 2 tbsp sesame seeds vegetable oil for shallow frying Method Bring a large pan of water to the boil and cook 4 of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and cool under cold running water (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining egg in a bowl and set aside.In a bowl, mix together the minced beef, garlic, ginger, spices, cornflour and egg yolk until well combined. Season, to taste, with salt.Divide the beef mixture evenly into 4 portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the sesame seeds.Half-fill a frying pan with the vegetable oil and heat until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the nargis kebabs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. Bring a large pan of water to the boil and cook 4 of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and cool under cold running water (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining egg in a bowl and set aside. Bring a large pan of water to the boil and cook 4 of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and cool under cold running water (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining egg in a bowl and set aside. In a bowl, mix together the minced beef, garlic, ginger, spices, cornflour and egg yolk until well combined. Season, to taste, with salt. In a bowl, mix together the minced beef, garlic, ginger, spices, cornflour and egg yolk until well combined. Season, to taste, with salt. Divide the beef mixture evenly into 4 portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. Divide the beef mixture evenly into 4 portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the sesame seeds. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the sesame seeds. Half-fill a frying pan with the vegetable oil and heat until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the nargis kebabs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper. Half-fill a frying pan with the vegetable oil and heat until hot. (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the nargis kebabs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper."
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} | 96feb8dea596b47d87f57c76cf64a91dd2709560677c2de3d50c95f0334dbb86 | Nasi goreng (Indonesian-style fried rice) recipe
An average of 5.0 out of 5 stars from 13 ratings Make this spicy rice dish with chicken breasts and prawns by the Hairy Bikers for a satisfying supper for two. 2 garlic cloves, peeledpinch nutmeg ¼ tsp freshly ground black pepper ½ tsp ground turmeric 2 shallots, peeled25g/1oz unsalted peanuts 1 tsp salt 3 birds'-eye chillies, seeds removed 1 tbsp palm sugar 1-2 tbsp vegetable oil, or more if necessary 2 garlic cloves, peeled pinch nutmeg ¼ tsp freshly ground black pepper ½ tsp ground turmeric 2 shallots, peeled 25g/1oz unsalted peanuts 1 tsp salt 3 birds'-eye chillies, seeds removed 1 tbsp palm sugar 1-2 tbsp vegetable oil, or more if necessary 2 tbsp vegetable or groundnut oil, plus extra for frying the eggs2 chicken breasts, skin removed, cut into thin strips 200g/7oz prawns, heads and shells removed and de-veined 110g/4oz fine green beans, trimmed and sliced into 1cm/½in pieces4 spring onions, sliced 275g/10oz cooked long-grain rice (this must be cold)splash light soy saucesplash ketjap manis (Indonesian soy sauce)4 free-range eggs 2 tbsp vegetable or groundnut oil, plus extra for frying the eggs 2 chicken breasts, skin removed, cut into thin strips 200g/7oz prawns, heads and shells removed and de-veined 110g/4oz fine green beans, trimmed and sliced into 1cm/½in pieces 4 spring onions, sliced 275g/10oz cooked long-grain rice (this must be cold) splash light soy sauce splash ketjap manis (Indonesian soy sauce) 4 free-range eggs ½ cucumber, peeled, seeds removed, finely diced1 tbsp roughly chopped coriander50g/2oz peanuts 1 lime, cut into wedgeshandful crispy fried shallots Asian-style chilli oil, to serve ½ cucumber, peeled, seeds removed, finely diced 1 tbsp roughly chopped coriander 50g/2oz peanuts 1 lime, cut into wedges handful crispy fried shallots Asian-style chilli oil, to serve Method For the spice paste, blend all of the spice paste ingredients together in a food processor. Add enough oil to bring the mixture together as a loose paste. Set aside.For the stir-fry, heat the oil in a wok over a high heat until shimmering hot, then add the chicken and fry for a minute or so, then add the spice paste and prawns and stir well, cooking for a good 4-5 minutes.Add the beans and spring onions and fry for another minute, keeping everything moving. Add the cooked rice and stir until it's all been incorporated - you can add a few tablespoons of water at this point if it becomes a little dry and starts to stick. Season with soy sauce and ketjap manis, to taste.Heat a little of the oil in a large frying pan over a medium heat and fry the eggs until crisp at the edges and cooked to your liking.To serve, divide the stir-fry between two bowls, place two eggs on top and sprinkle over the garnish ingredients. Serve with the chilli oil on the side, for drizzling. For the spice paste, blend all of the spice paste ingredients together in a food processor. Add enough oil to bring the mixture together as a loose paste. Set aside. For the spice paste, blend all of the spice paste ingredients together in a food processor. Add enough oil to bring the mixture together as a loose paste. Set aside. For the stir-fry, heat the oil in a wok over a high heat until shimmering hot, then add the chicken and fry for a minute or so, then add the spice paste and prawns and stir well, cooking for a good 4-5 minutes. For the stir-fry, heat the oil in a wok over a high heat until shimmering hot, then add the chicken and fry for a minute or so, then add the spice paste and prawns and stir well, cooking for a good 4-5 minutes. Add the beans and spring onions and fry for another minute, keeping everything moving. Add the beans and spring onions and fry for another minute, keeping everything moving. Add the cooked rice and stir until it's all been incorporated - you can add a few tablespoons of water at this point if it becomes a little dry and starts to stick. Season with soy sauce and ketjap manis, to taste. Add the cooked rice and stir until it's all been incorporated - you can add a few tablespoons of water at this point if it becomes a little dry and starts to stick. Season with soy sauce and ketjap manis, to taste. Heat a little of the oil in a large frying pan over a medium heat and fry the eggs until crisp at the edges and cooked to your liking. Heat a little of the oil in a large frying pan over a medium heat and fry the eggs until crisp at the edges and cooked to your liking. To serve, divide the stir-fry between two bowls, place two eggs on top and sprinkle over the garnish ingredients. Serve with the chilli oil on the side, for drizzling. To serve, divide the stir-fry between two bowls, place two eggs on top and sprinkle over the garnish ingredients. Serve with the chilli oil on the side, for drizzling. | {
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"title": "Nasi goreng (Indonesian-style fried rice) recipe",
"content": "An average of 5.0 out of 5 stars from 13 ratings Make this spicy rice dish with chicken breasts and prawns by the Hairy Bikers for a satisfying supper for two. 2 garlic cloves, peeledpinch nutmeg ¼ tsp freshly ground black pepper ½ tsp ground turmeric 2 shallots, peeled25g/1oz unsalted peanuts 1 tsp salt 3 birds'-eye chillies, seeds removed 1 tbsp palm sugar 1-2 tbsp vegetable oil, or more if necessary 2 garlic cloves, peeled pinch nutmeg ¼ tsp freshly ground black pepper ½ tsp ground turmeric 2 shallots, peeled 25g/1oz unsalted peanuts 1 tsp salt 3 birds'-eye chillies, seeds removed 1 tbsp palm sugar 1-2 tbsp vegetable oil, or more if necessary 2 tbsp vegetable or groundnut oil, plus extra for frying the eggs2 chicken breasts, skin removed, cut into thin strips 200g/7oz prawns, heads and shells removed and de-veined 110g/4oz fine green beans, trimmed and sliced into 1cm/½in pieces4 spring onions, sliced 275g/10oz cooked long-grain rice (this must be cold)splash light soy saucesplash ketjap manis (Indonesian soy sauce)4 free-range eggs 2 tbsp vegetable or groundnut oil, plus extra for frying the eggs 2 chicken breasts, skin removed, cut into thin strips 200g/7oz prawns, heads and shells removed and de-veined 110g/4oz fine green beans, trimmed and sliced into 1cm/½in pieces 4 spring onions, sliced 275g/10oz cooked long-grain rice (this must be cold) splash light soy sauce splash ketjap manis (Indonesian soy sauce) 4 free-range eggs ½ cucumber, peeled, seeds removed, finely diced1 tbsp roughly chopped coriander50g/2oz peanuts 1 lime, cut into wedgeshandful crispy fried shallots Asian-style chilli oil, to serve ½ cucumber, peeled, seeds removed, finely diced 1 tbsp roughly chopped coriander 50g/2oz peanuts 1 lime, cut into wedges handful crispy fried shallots Asian-style chilli oil, to serve Method For the spice paste, blend all of the spice paste ingredients together in a food processor. Add enough oil to bring the mixture together as a loose paste. Set aside.For the stir-fry, heat the oil in a wok over a high heat until shimmering hot, then add the chicken and fry for a minute or so, then add the spice paste and prawns and stir well, cooking for a good 4-5 minutes.Add the beans and spring onions and fry for another minute, keeping everything moving. Add the cooked rice and stir until it's all been incorporated - you can add a few tablespoons of water at this point if it becomes a little dry and starts to stick. Season with soy sauce and ketjap manis, to taste.Heat a little of the oil in a large frying pan over a medium heat and fry the eggs until crisp at the edges and cooked to your liking.To serve, divide the stir-fry between two bowls, place two eggs on top and sprinkle over the garnish ingredients. Serve with the chilli oil on the side, for drizzling. For the spice paste, blend all of the spice paste ingredients together in a food processor. Add enough oil to bring the mixture together as a loose paste. Set aside. For the spice paste, blend all of the spice paste ingredients together in a food processor. Add enough oil to bring the mixture together as a loose paste. Set aside. For the stir-fry, heat the oil in a wok over a high heat until shimmering hot, then add the chicken and fry for a minute or so, then add the spice paste and prawns and stir well, cooking for a good 4-5 minutes. For the stir-fry, heat the oil in a wok over a high heat until shimmering hot, then add the chicken and fry for a minute or so, then add the spice paste and prawns and stir well, cooking for a good 4-5 minutes. Add the beans and spring onions and fry for another minute, keeping everything moving. Add the beans and spring onions and fry for another minute, keeping everything moving. Add the cooked rice and stir until it's all been incorporated - you can add a few tablespoons of water at this point if it becomes a little dry and starts to stick. Season with soy sauce and ketjap manis, to taste. Add the cooked rice and stir until it's all been incorporated - you can add a few tablespoons of water at this point if it becomes a little dry and starts to stick. Season with soy sauce and ketjap manis, to taste. Heat a little of the oil in a large frying pan over a medium heat and fry the eggs until crisp at the edges and cooked to your liking. Heat a little of the oil in a large frying pan over a medium heat and fry the eggs until crisp at the edges and cooked to your liking. To serve, divide the stir-fry between two bowls, place two eggs on top and sprinkle over the garnish ingredients. Serve with the chilli oil on the side, for drizzling. To serve, divide the stir-fry between two bowls, place two eggs on top and sprinkle over the garnish ingredients. Serve with the chilli oil on the side, for drizzling."
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} | 59b0e6fce825d21e0afed0c737da0c000dd4095287df501cbff57c6762f2562f | Nasi goreng with lime and sugar barbecued chicken recipe
For the barbecued chicken, mix the crushed garlic, crushed white peppercorns, sugar, fish sauce and lime juice together in a bowl. Add the chicken pieces and place in the fridge to marinate for at least 2 hours or overnight. To cook the chicken, thread the marinated chicken pieces onto parallel pairs of the soaked bamboo skewers (this helps to stop the pieces from spinning around as you turn them). Preheat the grill to its highest setting (or prepare the barbecue).Grill the chicken skewers for 6-7 minutes, turning regularly, until golden-brown and caramelised on the outside and cooked through (no trace of pink should remain). Slide the barbecued chicken off the skewers, cut into chunks and set aside. For the spice paste, blend all of the spice paste ingredients in a food processor to a smooth paste. For the nasi goreng, cook the rice in boiling, salted water for 12-15 minutes, or according to packet instructions, until just tender. Drain, rinse well with boiling hot water from the kettle, and drain well again.Spread the rice out onto a large baking tray and set aside until cold (but do not refrigerate). Heat 1cm/½in of the sunflower oil in a large, deep-sided frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Add the sliced shallots and shallow fry, stirring now and then, until crisp and richly golden-brown. Remove the onions from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Sprinkle lightly with salt and set aside until cold and crisp. Beat the eggs in a bowl with some salt and freshly ground black pepper. Heat a couple of tablespoons of the sunflower oil in a small frying pan over a medium-high heat, pour in one-third of the beaten egg and cook until it has has set on top. Flip the egg over, fry it for a few more seconds then turn it out onto a chopping board or plate, roll it up tightly and set aside until cold. Repeat the process twice more with the remaining egg. When the egg rolls are cold, slice them into thin strips. Heat a wok over a high heat until smoking hot. Add two tablespoons of the oil left over from frying the shallots, then add the nasi goreng paste and stir-fry for 1-2 minutes, or until fragrant. Add the tomato purée and ketjap manis and stir-fry for a few seconds, then add the cold cooked rice and stir-fry for a further 2-3 minutes, or until heated through. Add the barbecued chicken pieces, fried shallots and strips of omelette and stir-fry for another minute. Add the soy sauce, cucumber and most of the spring onions and mix together well. To serve, spoon the nasi goreng onto a large warmed platter. Sprinkle over the remaining spring onions and allow people to help themselves. For the barbecued chicken, mix the crushed garlic, crushed white peppercorns, sugar, fish sauce and lime juice together in a bowl. Add the chicken pieces and place in the fridge to marinate for at least 2 hours or overnight. For the barbecued chicken, mix the crushed garlic, crushed white peppercorns, sugar, fish sauce and lime juice together in a bowl. Add the chicken pieces and place in the fridge to marinate for at least 2 hours or overnight. To cook the chicken, thread the marinated chicken pieces onto parallel pairs of the soaked bamboo skewers (this helps to stop the pieces from spinning around as you turn them). To cook the chicken, thread the marinated chicken pieces onto parallel pairs of the soaked bamboo skewers (this helps to stop the pieces from spinning around as you turn them). Preheat the grill to its highest setting (or prepare the barbecue). Preheat the grill to its highest setting (or prepare the barbecue). Grill the chicken skewers for 6-7 minutes, turning regularly, until golden-brown and caramelised on the outside and cooked through (no trace of pink should remain). Grill the chicken skewers for 6-7 minutes, turning regularly, until golden-brown and caramelised on the outside and cooked through (no trace of pink should remain). Slide the barbecued chicken off the skewers, cut into chunks and set aside. Slide the barbecued chicken off the skewers, cut into chunks and set aside. For the spice paste, blend all of the spice paste ingredients in a food processor to a smooth paste. For the spice paste, blend all of the spice paste ingredients in a food processor to a smooth paste. For the nasi goreng, cook the rice in boiling, salted water for 12-15 minutes, or according to packet instructions, until just tender. Drain, rinse well with boiling hot water from the kettle, and drain well again. For the nasi goreng, cook the rice in boiling, salted water for 12-15 minutes, or according to packet instructions, until just tender. Drain, rinse well with boiling hot water from the kettle, and drain well again. Spread the rice out onto a large baking tray and set aside until cold (but do not refrigerate). Spread the rice out onto a large baking tray and set aside until cold (but do not refrigerate). Heat 1cm/½in of the sunflower oil in a large, deep-sided frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Add the sliced shallots and shallow fry, stirring now and then, until crisp and richly golden-brown. Remove the onions from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Sprinkle lightly with salt and set aside until cold and crisp. Heat 1cm/½in of the sunflower oil in a large, deep-sided frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Add the sliced shallots and shallow fry, stirring now and then, until crisp and richly golden-brown. Remove the onions from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Sprinkle lightly with salt and set aside until cold and crisp. Beat the eggs in a bowl with some salt and freshly ground black pepper. Beat the eggs in a bowl with some salt and freshly ground black pepper. Heat a couple of tablespoons of the sunflower oil in a small frying pan over a medium-high heat, pour in one-third of the beaten egg and cook until it has has set on top. Heat a couple of tablespoons of the sunflower oil in a small frying pan over a medium-high heat, pour in one-third of the beaten egg and cook until it has has set on top. Flip the egg over, fry it for a few more seconds then turn it out onto a chopping board or plate, roll it up tightly and set aside until cold. Repeat the process twice more with the remaining egg. Flip the egg over, fry it for a few more seconds then turn it out onto a chopping board or plate, roll it up tightly and set aside until cold. Repeat the process twice more with the remaining egg. When the egg rolls are cold, slice them into thin strips. When the egg rolls are cold, slice them into thin strips. Heat a wok over a high heat until smoking hot. Add two tablespoons of the oil left over from frying the shallots, then add the nasi goreng paste and stir-fry for 1-2 minutes, or until fragrant. Heat a wok over a high heat until smoking hot. Add two tablespoons of the oil left over from frying the shallots, then add the nasi goreng paste and stir-fry for 1-2 minutes, or until fragrant. Add the tomato purée and ketjap manis and stir-fry for a few seconds, then add the cold cooked rice and stir-fry for a further 2-3 minutes, or until heated through. Add the tomato purée and ketjap manis and stir-fry for a few seconds, then add the cold cooked rice and stir-fry for a further 2-3 minutes, or until heated through. Add the barbecued chicken pieces, fried shallots and strips of omelette and stir-fry for another minute. Add the barbecued chicken pieces, fried shallots and strips of omelette and stir-fry for another minute. Add the soy sauce, cucumber and most of the spring onions and mix together well. Add the soy sauce, cucumber and most of the spring onions and mix together well. To serve, spoon the nasi goreng onto a large warmed platter. Sprinkle over the remaining spring onions and allow people to help themselves. To serve, spoon the nasi goreng onto a large warmed platter. Sprinkle over the remaining spring onions and allow people to help themselves. | {
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"url": "https://www.bbc.co.uk/food/recipes/nasi_goreng_with_lime_87031",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Nasi goreng with lime and sugar barbecued chicken recipe",
"content": "For the barbecued chicken, mix the crushed garlic, crushed white peppercorns, sugar, fish sauce and lime juice together in a bowl. Add the chicken pieces and place in the fridge to marinate for at least 2 hours or overnight. To cook the chicken, thread the marinated chicken pieces onto parallel pairs of the soaked bamboo skewers (this helps to stop the pieces from spinning around as you turn them). Preheat the grill to its highest setting (or prepare the barbecue).Grill the chicken skewers for 6-7 minutes, turning regularly, until golden-brown and caramelised on the outside and cooked through (no trace of pink should remain). Slide the barbecued chicken off the skewers, cut into chunks and set aside. For the spice paste, blend all of the spice paste ingredients in a food processor to a smooth paste. For the nasi goreng, cook the rice in boiling, salted water for 12-15 minutes, or according to packet instructions, until just tender. Drain, rinse well with boiling hot water from the kettle, and drain well again.Spread the rice out onto a large baking tray and set aside until cold (but do not refrigerate). Heat 1cm/½in of the sunflower oil in a large, deep-sided frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Add the sliced shallots and shallow fry, stirring now and then, until crisp and richly golden-brown. Remove the onions from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Sprinkle lightly with salt and set aside until cold and crisp. Beat the eggs in a bowl with some salt and freshly ground black pepper. Heat a couple of tablespoons of the sunflower oil in a small frying pan over a medium-high heat, pour in one-third of the beaten egg and cook until it has has set on top. Flip the egg over, fry it for a few more seconds then turn it out onto a chopping board or plate, roll it up tightly and set aside until cold. Repeat the process twice more with the remaining egg. When the egg rolls are cold, slice them into thin strips. Heat a wok over a high heat until smoking hot. Add two tablespoons of the oil left over from frying the shallots, then add the nasi goreng paste and stir-fry for 1-2 minutes, or until fragrant. Add the tomato purée and ketjap manis and stir-fry for a few seconds, then add the cold cooked rice and stir-fry for a further 2-3 minutes, or until heated through. Add the barbecued chicken pieces, fried shallots and strips of omelette and stir-fry for another minute. Add the soy sauce, cucumber and most of the spring onions and mix together well. To serve, spoon the nasi goreng onto a large warmed platter. Sprinkle over the remaining spring onions and allow people to help themselves. For the barbecued chicken, mix the crushed garlic, crushed white peppercorns, sugar, fish sauce and lime juice together in a bowl. Add the chicken pieces and place in the fridge to marinate for at least 2 hours or overnight. For the barbecued chicken, mix the crushed garlic, crushed white peppercorns, sugar, fish sauce and lime juice together in a bowl. Add the chicken pieces and place in the fridge to marinate for at least 2 hours or overnight. To cook the chicken, thread the marinated chicken pieces onto parallel pairs of the soaked bamboo skewers (this helps to stop the pieces from spinning around as you turn them). To cook the chicken, thread the marinated chicken pieces onto parallel pairs of the soaked bamboo skewers (this helps to stop the pieces from spinning around as you turn them). Preheat the grill to its highest setting (or prepare the barbecue). Preheat the grill to its highest setting (or prepare the barbecue). Grill the chicken skewers for 6-7 minutes, turning regularly, until golden-brown and caramelised on the outside and cooked through (no trace of pink should remain). Grill the chicken skewers for 6-7 minutes, turning regularly, until golden-brown and caramelised on the outside and cooked through (no trace of pink should remain). Slide the barbecued chicken off the skewers, cut into chunks and set aside. Slide the barbecued chicken off the skewers, cut into chunks and set aside. For the spice paste, blend all of the spice paste ingredients in a food processor to a smooth paste. For the spice paste, blend all of the spice paste ingredients in a food processor to a smooth paste. For the nasi goreng, cook the rice in boiling, salted water for 12-15 minutes, or according to packet instructions, until just tender. Drain, rinse well with boiling hot water from the kettle, and drain well again. For the nasi goreng, cook the rice in boiling, salted water for 12-15 minutes, or according to packet instructions, until just tender. Drain, rinse well with boiling hot water from the kettle, and drain well again. Spread the rice out onto a large baking tray and set aside until cold (but do not refrigerate). Spread the rice out onto a large baking tray and set aside until cold (but do not refrigerate). Heat 1cm/½in of the sunflower oil in a large, deep-sided frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Add the sliced shallots and shallow fry, stirring now and then, until crisp and richly golden-brown. Remove the onions from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Sprinkle lightly with salt and set aside until cold and crisp. Heat 1cm/½in of the sunflower oil in a large, deep-sided frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.) Add the sliced shallots and shallow fry, stirring now and then, until crisp and richly golden-brown. Remove the onions from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Sprinkle lightly with salt and set aside until cold and crisp. Beat the eggs in a bowl with some salt and freshly ground black pepper. Beat the eggs in a bowl with some salt and freshly ground black pepper. Heat a couple of tablespoons of the sunflower oil in a small frying pan over a medium-high heat, pour in one-third of the beaten egg and cook until it has has set on top. Heat a couple of tablespoons of the sunflower oil in a small frying pan over a medium-high heat, pour in one-third of the beaten egg and cook until it has has set on top. Flip the egg over, fry it for a few more seconds then turn it out onto a chopping board or plate, roll it up tightly and set aside until cold. Repeat the process twice more with the remaining egg. Flip the egg over, fry it for a few more seconds then turn it out onto a chopping board or plate, roll it up tightly and set aside until cold. Repeat the process twice more with the remaining egg. When the egg rolls are cold, slice them into thin strips. When the egg rolls are cold, slice them into thin strips. Heat a wok over a high heat until smoking hot. Add two tablespoons of the oil left over from frying the shallots, then add the nasi goreng paste and stir-fry for 1-2 minutes, or until fragrant. Heat a wok over a high heat until smoking hot. Add two tablespoons of the oil left over from frying the shallots, then add the nasi goreng paste and stir-fry for 1-2 minutes, or until fragrant. Add the tomato purée and ketjap manis and stir-fry for a few seconds, then add the cold cooked rice and stir-fry for a further 2-3 minutes, or until heated through. Add the tomato purée and ketjap manis and stir-fry for a few seconds, then add the cold cooked rice and stir-fry for a further 2-3 minutes, or until heated through. Add the barbecued chicken pieces, fried shallots and strips of omelette and stir-fry for another minute. Add the barbecued chicken pieces, fried shallots and strips of omelette and stir-fry for another minute. Add the soy sauce, cucumber and most of the spring onions and mix together well. Add the soy sauce, cucumber and most of the spring onions and mix together well. To serve, spoon the nasi goreng onto a large warmed platter. Sprinkle over the remaining spring onions and allow people to help themselves. To serve, spoon the nasi goreng onto a large warmed platter. Sprinkle over the remaining spring onions and allow people to help themselves."
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} | a50c980bdfb265965a2cd46ee5dc198bf5111ef36e1ec6630ae4fdb3af926cd6 | Nasu dengaku (miso aubergine) recipe
An average of 5.0 out of 5 stars from 3 ratings Miso-topped aubergine is a traditional Japanese dish – this recipe uses two types of caramelised miso toppings for a true umami treat. 1 large aubergine, peeled and cut into 3cm/1¼in thick roundsvegetable oil, for deep-frying ½ tsp white sesame seeds or poppy seeds, to garnish 1 large aubergine, peeled and cut into 3cm/1¼in thick rounds vegetable oil, for deep-frying ½ tsp white sesame seeds or poppy seeds, to garnish 40ml/1½fl oz cooking sake (available online)150g/5½oz sakura miso (dark rice and soya bean miso, available online)150g/5½oz saikyo miso (white rice miso, available online)100ml/3½fl oz mirin75g/2⅔oz caster sugar 40ml/1½fl oz cooking sake (available online) 150g/5½oz sakura miso (dark rice and soya bean miso, available online) 150g/5½oz saikyo miso (white rice miso, available online) 100ml/3½fl oz mirin 75g/2⅔oz caster sugar 40ml/1½fl oz cooking sake200g/7oz saikyo miso100g/3½oz shiro miso 100ml/3½fl oz mirin50g/1¾oz caster sugar 40ml/1½fl oz cooking sake 200g/7oz saikyo miso 100g/3½oz shiro miso 100ml/3½fl oz mirin 50g/1¾oz caster sugar 2 bamboo leaves 2 bamboo leaves Method To make the aubergine, soak the aubergine in water for 30 minutes. Weigh down with a plate to make sure they are completely submerged. To make the aka-dengaku miso, bring the sake to the boil in a saucepan. Once it starts boiling, set fire to the sake to remove all the alcohol. Turn the heat off once the flame has died out. Add all the remaining ingredients to the pan, mix and cook over a medium heat. Bring to the boil and cook until all of the sugar is dissolved. Set aside.To make the shiro-dengaku miso, repeat the same instructions as above for the aka-dengaku miso. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain and pat the aubergine dry and deep-fry for 3 minutes on each side or until softened. Transfer to kitchen paper to drain. Brush both sides of each piece of aubergine with both types of miso. Arrange on a baking tray and place under a hot grill to caramelise the miso, or use a blowtorch. It will take 3–4 minutes in the oven. Arrange the bamboo leaves on two plates and top with the aubergine. Sprinkle over some sesame seeds and serve. To make the aubergine, soak the aubergine in water for 30 minutes. Weigh down with a plate to make sure they are completely submerged. To make the aubergine, soak the aubergine in water for 30 minutes. Weigh down with a plate to make sure they are completely submerged. To make the aka-dengaku miso, bring the sake to the boil in a saucepan. Once it starts boiling, set fire to the sake to remove all the alcohol. Turn the heat off once the flame has died out. Add all the remaining ingredients to the pan, mix and cook over a medium heat. Bring to the boil and cook until all of the sugar is dissolved. Set aside. To make the aka-dengaku miso, bring the sake to the boil in a saucepan. Once it starts boiling, set fire to the sake to remove all the alcohol. Turn the heat off once the flame has died out. Add all the remaining ingredients to the pan, mix and cook over a medium heat. Bring to the boil and cook until all of the sugar is dissolved. Set aside. To make the shiro-dengaku miso, repeat the same instructions as above for the aka-dengaku miso. To make the shiro-dengaku miso, repeat the same instructions as above for the aka-dengaku miso. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain and pat the aubergine dry and deep-fry for 3 minutes on each side or until softened. Transfer to kitchen paper to drain. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain and pat the aubergine dry and deep-fry for 3 minutes on each side or until softened. Transfer to kitchen paper to drain. Brush both sides of each piece of aubergine with both types of miso. Arrange on a baking tray and place under a hot grill to caramelise the miso, or use a blowtorch. It will take 3–4 minutes in the oven. Brush both sides of each piece of aubergine with both types of miso. Arrange on a baking tray and place under a hot grill to caramelise the miso, or use a blowtorch. It will take 3–4 minutes in the oven. Arrange the bamboo leaves on two plates and top with the aubergine. Sprinkle over some sesame seeds and serve. Arrange the bamboo leaves on two plates and top with the aubergine. Sprinkle over some sesame seeds and serve. Recipe tips This recipe requires you to set fire to sake to remove the alcohol – be very careful and avoid this recipe if you're not confident doing so. | {
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"title": "Nasu dengaku (miso aubergine) recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Miso-topped aubergine is a traditional Japanese dish – this recipe uses two types of caramelised miso toppings for a true umami treat. 1 large aubergine, peeled and cut into 3cm/1¼in thick roundsvegetable oil, for deep-frying ½ tsp white sesame seeds or poppy seeds, to garnish 1 large aubergine, peeled and cut into 3cm/1¼in thick rounds vegetable oil, for deep-frying ½ tsp white sesame seeds or poppy seeds, to garnish 40ml/1½fl oz cooking sake (available online)150g/5½oz sakura miso (dark rice and soya bean miso, available online)150g/5½oz saikyo miso (white rice miso, available online)100ml/3½fl oz mirin75g/2⅔oz caster sugar 40ml/1½fl oz cooking sake (available online) 150g/5½oz sakura miso (dark rice and soya bean miso, available online) 150g/5½oz saikyo miso (white rice miso, available online) 100ml/3½fl oz mirin 75g/2⅔oz caster sugar 40ml/1½fl oz cooking sake200g/7oz saikyo miso100g/3½oz shiro miso 100ml/3½fl oz mirin50g/1¾oz caster sugar 40ml/1½fl oz cooking sake 200g/7oz saikyo miso 100g/3½oz shiro miso 100ml/3½fl oz mirin 50g/1¾oz caster sugar 2 bamboo leaves 2 bamboo leaves Method To make the aubergine, soak the aubergine in water for 30 minutes. Weigh down with a plate to make sure they are completely submerged. To make the aka-dengaku miso, bring the sake to the boil in a saucepan. Once it starts boiling, set fire to the sake to remove all the alcohol. Turn the heat off once the flame has died out. Add all the remaining ingredients to the pan, mix and cook over a medium heat. Bring to the boil and cook until all of the sugar is dissolved. Set aside.To make the shiro-dengaku miso, repeat the same instructions as above for the aka-dengaku miso. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain and pat the aubergine dry and deep-fry for 3 minutes on each side or until softened. Transfer to kitchen paper to drain. Brush both sides of each piece of aubergine with both types of miso. Arrange on a baking tray and place under a hot grill to caramelise the miso, or use a blowtorch. It will take 3–4 minutes in the oven. Arrange the bamboo leaves on two plates and top with the aubergine. Sprinkle over some sesame seeds and serve. To make the aubergine, soak the aubergine in water for 30 minutes. Weigh down with a plate to make sure they are completely submerged. To make the aubergine, soak the aubergine in water for 30 minutes. Weigh down with a plate to make sure they are completely submerged. To make the aka-dengaku miso, bring the sake to the boil in a saucepan. Once it starts boiling, set fire to the sake to remove all the alcohol. Turn the heat off once the flame has died out. Add all the remaining ingredients to the pan, mix and cook over a medium heat. Bring to the boil and cook until all of the sugar is dissolved. Set aside. To make the aka-dengaku miso, bring the sake to the boil in a saucepan. Once it starts boiling, set fire to the sake to remove all the alcohol. Turn the heat off once the flame has died out. Add all the remaining ingredients to the pan, mix and cook over a medium heat. Bring to the boil and cook until all of the sugar is dissolved. Set aside. To make the shiro-dengaku miso, repeat the same instructions as above for the aka-dengaku miso. To make the shiro-dengaku miso, repeat the same instructions as above for the aka-dengaku miso. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain and pat the aubergine dry and deep-fry for 3 minutes on each side or until softened. Transfer to kitchen paper to drain. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Drain and pat the aubergine dry and deep-fry for 3 minutes on each side or until softened. Transfer to kitchen paper to drain. Brush both sides of each piece of aubergine with both types of miso. Arrange on a baking tray and place under a hot grill to caramelise the miso, or use a blowtorch. It will take 3–4 minutes in the oven. Brush both sides of each piece of aubergine with both types of miso. Arrange on a baking tray and place under a hot grill to caramelise the miso, or use a blowtorch. It will take 3–4 minutes in the oven. Arrange the bamboo leaves on two plates and top with the aubergine. Sprinkle over some sesame seeds and serve. Arrange the bamboo leaves on two plates and top with the aubergine. Sprinkle over some sesame seeds and serve. Recipe tips This recipe requires you to set fire to sake to remove the alcohol – be very careful and avoid this recipe if you're not confident doing so."
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} | ae9139aa335047b0edcf5a5ddf9f337fc1b6c59595dc2cf2f853f008544e766e | Oat fig stuffing recipe
An average of 4.5 out of 5 stars from 2 ratings Here’s a delicious and unusual stuffing that makes a great accompaniment to any roast dinner. 140g/5oz butter100g/3½oz jumbo oats100g/3½oz rolled oats2 red onions, roughly chopped200g/7oz pistachios4 figs, roughly chopped, skin on8 sprigs thyme600g/1lb 5oz sausage meat 140g/5oz butter 100g/3½oz jumbo oats 100g/3½oz rolled oats 2 red onions, roughly chopped 200g/7oz pistachios 4 figs, roughly chopped, skin on 8 sprigs thyme 600g/1lb 5oz sausage meat Method Preheat the oven to 200C/400F/Gas 6.Melt 100g/3½oz of butter in a pan, add both types of oats and cook for three minutes. Transfer to a large mixing bowl.Melt 40g/1½oz of butter in the pan and cook the chopped red onions until softened.Add the pistachios and figs and tear in the thyme. Warm through for two minutes. Transfer to the mixing bowl with the oats.Finally add the sausage meat to the bowl and mix well with your hands.Spread the stuffing mixture evenly across an oven dish and bake for 45 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt 100g/3½oz of butter in a pan, add both types of oats and cook for three minutes. Transfer to a large mixing bowl. Melt 100g/3½oz of butter in a pan, add both types of oats and cook for three minutes. Transfer to a large mixing bowl. Melt 40g/1½oz of butter in the pan and cook the chopped red onions until softened. Melt 40g/1½oz of butter in the pan and cook the chopped red onions until softened. Add the pistachios and figs and tear in the thyme. Warm through for two minutes. Transfer to the mixing bowl with the oats. Add the pistachios and figs and tear in the thyme. Warm through for two minutes. Transfer to the mixing bowl with the oats. Finally add the sausage meat to the bowl and mix well with your hands. Finally add the sausage meat to the bowl and mix well with your hands. Spread the stuffing mixture evenly across an oven dish and bake for 45 minutes. Spread the stuffing mixture evenly across an oven dish and bake for 45 minutes. | {
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"title": "Oat fig stuffing recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Here’s a delicious and unusual stuffing that makes a great accompaniment to any roast dinner. 140g/5oz butter100g/3½oz jumbo oats100g/3½oz rolled oats2 red onions, roughly chopped200g/7oz pistachios4 figs, roughly chopped, skin on8 sprigs thyme600g/1lb 5oz sausage meat 140g/5oz butter 100g/3½oz jumbo oats 100g/3½oz rolled oats 2 red onions, roughly chopped 200g/7oz pistachios 4 figs, roughly chopped, skin on 8 sprigs thyme 600g/1lb 5oz sausage meat Method Preheat the oven to 200C/400F/Gas 6.Melt 100g/3½oz of butter in a pan, add both types of oats and cook for three minutes. Transfer to a large mixing bowl.Melt 40g/1½oz of butter in the pan and cook the chopped red onions until softened.Add the pistachios and figs and tear in the thyme. Warm through for two minutes. Transfer to the mixing bowl with the oats.Finally add the sausage meat to the bowl and mix well with your hands.Spread the stuffing mixture evenly across an oven dish and bake for 45 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt 100g/3½oz of butter in a pan, add both types of oats and cook for three minutes. Transfer to a large mixing bowl. Melt 100g/3½oz of butter in a pan, add both types of oats and cook for three minutes. Transfer to a large mixing bowl. Melt 40g/1½oz of butter in the pan and cook the chopped red onions until softened. Melt 40g/1½oz of butter in the pan and cook the chopped red onions until softened. Add the pistachios and figs and tear in the thyme. Warm through for two minutes. Transfer to the mixing bowl with the oats. Add the pistachios and figs and tear in the thyme. Warm through for two minutes. Transfer to the mixing bowl with the oats. Finally add the sausage meat to the bowl and mix well with your hands. Finally add the sausage meat to the bowl and mix well with your hands. Spread the stuffing mixture evenly across an oven dish and bake for 45 minutes. Spread the stuffing mixture evenly across an oven dish and bake for 45 minutes."
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} | 6f902e2bb0f9992f0fcde919f3df9a6fd7fba46b6bd0aa31981e69dbf0e67439 | Hake, smoked mackerel and mussel velouté recipe
An average of 0.0 out of 5 stars from 0 ratings A trio of fish goes into this simple yet impressive dinner for two. 1 tsp coriander seeds2 tsp sesame seeds20g/¾oz oats 2 x 100g/3½oz hake portions 1 free-range egg white, beatenolive oil, for greasing200g/7oz mussels, scrubbed and debearded1 garlic clove, crushed1 tbsp dry white wine4 tbsp double cream50g/1¾oz smoked mackerel, skin removed 50ml/2fl oz extra virgin olive oil50g/1¾oz unsalted butter100g/3½oz baby spinachpink garlic flowers (optional)100g/3½oz wild garlic leavessalt and freshly ground black pepper 1 tsp coriander seeds 2 tsp sesame seeds 20g/¾oz oats 2 x 100g/3½oz hake portions 1 free-range egg white, beaten olive oil, for greasing 200g/7oz mussels, scrubbed and debearded 1 garlic clove, crushed 1 tbsp dry white wine 4 tbsp double cream 50g/1¾oz smoked mackerel, skin removed 50ml/2fl oz extra virgin olive oil 50g/1¾oz unsalted butter 100g/3½oz baby spinach pink garlic flowers (optional) 100g/3½oz wild garlic leaves salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Toast the coriander seeds in a dry pan until fragrant. Crush in a pestle and mortar and mix with the sesame seeds and oats.Put the oat mixture on a plate. Season the hake pieces, then dip them in the egg white. Roll the hake in the seed mix until fully coated. Transfer to an oiled baking tray and bake for 6 minutes.If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Put the garlic, wine, cream and mussels in a lidded saucepan. Cook over a high heat for 3–4 minutes, shaking the pan from time to time, until the mussels have opened. (discard any that don’t open). Strain the cooking liquor into the bowl of a food processor, reserving the cooked mussels.Add the mackerel and a splash of olive oil to the food processor and blend until smooth. Add the lemon juice and blend again. Heat the butter in a frying pan and gently wilt the spinach.To serve, put the wilted spinach on the centre of the plates, top with a piece of hake and add a few mussels. Spoon over the mussel and mackerel velouté and sprinkle over the flowers, if using. Drape the wild garlic over the top. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Toast the coriander seeds in a dry pan until fragrant. Crush in a pestle and mortar and mix with the sesame seeds and oats. Toast the coriander seeds in a dry pan until fragrant. Crush in a pestle and mortar and mix with the sesame seeds and oats. Put the oat mixture on a plate. Season the hake pieces, then dip them in the egg white. Roll the hake in the seed mix until fully coated. Transfer to an oiled baking tray and bake for 6 minutes. Put the oat mixture on a plate. Season the hake pieces, then dip them in the egg white. Roll the hake in the seed mix until fully coated. Transfer to an oiled baking tray and bake for 6 minutes. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Put the garlic, wine, cream and mussels in a lidded saucepan. Cook over a high heat for 3–4 minutes, shaking the pan from time to time, until the mussels have opened. (discard any that don’t open). Strain the cooking liquor into the bowl of a food processor, reserving the cooked mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Put the garlic, wine, cream and mussels in a lidded saucepan. Cook over a high heat for 3–4 minutes, shaking the pan from time to time, until the mussels have opened. (discard any that don’t open). Strain the cooking liquor into the bowl of a food processor, reserving the cooked mussels. Add the mackerel and a splash of olive oil to the food processor and blend until smooth. Add the lemon juice and blend again. Add the mackerel and a splash of olive oil to the food processor and blend until smooth. Add the lemon juice and blend again. Heat the butter in a frying pan and gently wilt the spinach. Heat the butter in a frying pan and gently wilt the spinach. To serve, put the wilted spinach on the centre of the plates, top with a piece of hake and add a few mussels. Spoon over the mussel and mackerel velouté and sprinkle over the flowers, if using. Drape the wild garlic over the top. To serve, put the wilted spinach on the centre of the plates, top with a piece of hake and add a few mussels. Spoon over the mussel and mackerel velouté and sprinkle over the flowers, if using. Drape the wild garlic over the top. | {
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"title": "Hake, smoked mackerel and mussel velouté recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A trio of fish goes into this simple yet impressive dinner for two. 1 tsp coriander seeds2 tsp sesame seeds20g/¾oz oats 2 x 100g/3½oz hake portions 1 free-range egg white, beatenolive oil, for greasing200g/7oz mussels, scrubbed and debearded1 garlic clove, crushed1 tbsp dry white wine4 tbsp double cream50g/1¾oz smoked mackerel, skin removed 50ml/2fl oz extra virgin olive oil50g/1¾oz unsalted butter100g/3½oz baby spinachpink garlic flowers (optional)100g/3½oz wild garlic leavessalt and freshly ground black pepper 1 tsp coriander seeds 2 tsp sesame seeds 20g/¾oz oats 2 x 100g/3½oz hake portions 1 free-range egg white, beaten olive oil, for greasing 200g/7oz mussels, scrubbed and debearded 1 garlic clove, crushed 1 tbsp dry white wine 4 tbsp double cream 50g/1¾oz smoked mackerel, skin removed 50ml/2fl oz extra virgin olive oil 50g/1¾oz unsalted butter 100g/3½oz baby spinach pink garlic flowers (optional) 100g/3½oz wild garlic leaves salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Toast the coriander seeds in a dry pan until fragrant. Crush in a pestle and mortar and mix with the sesame seeds and oats.Put the oat mixture on a plate. Season the hake pieces, then dip them in the egg white. Roll the hake in the seed mix until fully coated. Transfer to an oiled baking tray and bake for 6 minutes.If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Put the garlic, wine, cream and mussels in a lidded saucepan. Cook over a high heat for 3–4 minutes, shaking the pan from time to time, until the mussels have opened. (discard any that don’t open). Strain the cooking liquor into the bowl of a food processor, reserving the cooked mussels.Add the mackerel and a splash of olive oil to the food processor and blend until smooth. Add the lemon juice and blend again. Heat the butter in a frying pan and gently wilt the spinach.To serve, put the wilted spinach on the centre of the plates, top with a piece of hake and add a few mussels. Spoon over the mussel and mackerel velouté and sprinkle over the flowers, if using. Drape the wild garlic over the top. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Toast the coriander seeds in a dry pan until fragrant. Crush in a pestle and mortar and mix with the sesame seeds and oats. Toast the coriander seeds in a dry pan until fragrant. Crush in a pestle and mortar and mix with the sesame seeds and oats. Put the oat mixture on a plate. Season the hake pieces, then dip them in the egg white. Roll the hake in the seed mix until fully coated. Transfer to an oiled baking tray and bake for 6 minutes. Put the oat mixture on a plate. Season the hake pieces, then dip them in the egg white. Roll the hake in the seed mix until fully coated. Transfer to an oiled baking tray and bake for 6 minutes. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Put the garlic, wine, cream and mussels in a lidded saucepan. Cook over a high heat for 3–4 minutes, shaking the pan from time to time, until the mussels have opened. (discard any that don’t open). Strain the cooking liquor into the bowl of a food processor, reserving the cooked mussels. If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Put the garlic, wine, cream and mussels in a lidded saucepan. Cook over a high heat for 3–4 minutes, shaking the pan from time to time, until the mussels have opened. (discard any that don’t open). Strain the cooking liquor into the bowl of a food processor, reserving the cooked mussels. Add the mackerel and a splash of olive oil to the food processor and blend until smooth. Add the lemon juice and blend again. Add the mackerel and a splash of olive oil to the food processor and blend until smooth. Add the lemon juice and blend again. Heat the butter in a frying pan and gently wilt the spinach. Heat the butter in a frying pan and gently wilt the spinach. To serve, put the wilted spinach on the centre of the plates, top with a piece of hake and add a few mussels. Spoon over the mussel and mackerel velouté and sprinkle over the flowers, if using. Drape the wild garlic over the top. To serve, put the wilted spinach on the centre of the plates, top with a piece of hake and add a few mussels. Spoon over the mussel and mackerel velouté and sprinkle over the flowers, if using. Drape the wild garlic over the top."
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} | 4b0bb0278d6d84ae8120def1c94f3c9e9ecb1968a992cdd1460eaee8fd5175da | Oatcakes recipe
An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oatcakes_74180_16x9.jpg Give your Christmas presents the personal touch by making homemade oatcakes for loved ones – wrap them up with a selection of cheeses. 110g/4oz medium oatmeal, plus more for dusting110g/4oz plain flour55g/2oz lard, dripping or poultry fat1 level tsp saltcold water 110g/4oz medium oatmeal, plus more for dusting 110g/4oz plain flour 55g/2oz lard, dripping or poultry fat 1 level tsp salt cold water 1 egg1 tbsp milk1 tsp sugar 1 egg 1 tbsp milk 1 tsp sugar Method Mix the oatmeal and flour in a bowl. Rub in the fat, add the salt and mix in just enough cold to form a soft but not tacky dough. Roll out the dough on an oatmeal-strewn board. Cut out circles with a scone cutter. Alternatively, cut out a dinner-plate round, and quarter it. Mix together the egg, milk and sugar to form a glaze.Cook the oatcakes on an ungreased medium-hot griddle, without turning them. The moment the first batch are in place, brush them over with glaze - it will turn to a shiny coating as they cook. When fully cooked, remove. Store in an airtight box. Mix the oatmeal and flour in a bowl. Rub in the fat, add the salt and mix in just enough cold to form a soft but not tacky dough. Mix the oatmeal and flour in a bowl. Rub in the fat, add the salt and mix in just enough cold to form a soft but not tacky dough. Roll out the dough on an oatmeal-strewn board. Cut out circles with a scone cutter. Alternatively, cut out a dinner-plate round, and quarter it. Roll out the dough on an oatmeal-strewn board. Cut out circles with a scone cutter. Alternatively, cut out a dinner-plate round, and quarter it. Mix together the egg, milk and sugar to form a glaze. Mix together the egg, milk and sugar to form a glaze. Cook the oatcakes on an ungreased medium-hot griddle, without turning them. The moment the first batch are in place, brush them over with glaze - it will turn to a shiny coating as they cook. Cook the oatcakes on an ungreased medium-hot griddle, without turning them. The moment the first batch are in place, brush them over with glaze - it will turn to a shiny coating as they cook. When fully cooked, remove. Store in an airtight box. When fully cooked, remove. Store in an airtight box. | {
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"title": "Oatcakes recipe",
"content": "An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oatcakes_74180_16x9.jpg Give your Christmas presents the personal touch by making homemade oatcakes for loved ones – wrap them up with a selection of cheeses. 110g/4oz medium oatmeal, plus more for dusting110g/4oz plain flour55g/2oz lard, dripping or poultry fat1 level tsp saltcold water 110g/4oz medium oatmeal, plus more for dusting 110g/4oz plain flour 55g/2oz lard, dripping or poultry fat 1 level tsp salt cold water 1 egg1 tbsp milk1 tsp sugar 1 egg 1 tbsp milk 1 tsp sugar Method Mix the oatmeal and flour in a bowl. Rub in the fat, add the salt and mix in just enough cold to form a soft but not tacky dough. Roll out the dough on an oatmeal-strewn board. Cut out circles with a scone cutter. Alternatively, cut out a dinner-plate round, and quarter it. Mix together the egg, milk and sugar to form a glaze.Cook the oatcakes on an ungreased medium-hot griddle, without turning them. The moment the first batch are in place, brush them over with glaze - it will turn to a shiny coating as they cook. When fully cooked, remove. Store in an airtight box. Mix the oatmeal and flour in a bowl. Rub in the fat, add the salt and mix in just enough cold to form a soft but not tacky dough. Mix the oatmeal and flour in a bowl. Rub in the fat, add the salt and mix in just enough cold to form a soft but not tacky dough. Roll out the dough on an oatmeal-strewn board. Cut out circles with a scone cutter. Alternatively, cut out a dinner-plate round, and quarter it. Roll out the dough on an oatmeal-strewn board. Cut out circles with a scone cutter. Alternatively, cut out a dinner-plate round, and quarter it. Mix together the egg, milk and sugar to form a glaze. Mix together the egg, milk and sugar to form a glaze. Cook the oatcakes on an ungreased medium-hot griddle, without turning them. The moment the first batch are in place, brush them over with glaze - it will turn to a shiny coating as they cook. Cook the oatcakes on an ungreased medium-hot griddle, without turning them. The moment the first batch are in place, brush them over with glaze - it will turn to a shiny coating as they cook. When fully cooked, remove. Store in an airtight box. When fully cooked, remove. Store in an airtight box."
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} | 77eb9e1cb9c25623b681ea48b1d9e84147753a7c29234d333228c0839ce523ce | Oaty flapjacks recipe
An average of 4.7 out of 5 stars from 3 ratings 100g/3½oz unsalted butter, melted50g/1¾oz caster sugar50ml/2fl oz clear honey, plus extra for drizzling200g/7oz oatsicing sugar, to dust 100g/3½oz unsalted butter, melted 50g/1¾oz caster sugar 50ml/2fl oz clear honey, plus extra for drizzling 200g/7oz oats icing sugar, to dust Method Preheat the oven to 200C/400F/Gas 6.Line a baking sheet with greasproof paper.Place all the ingredients into a bowl and mix together.Spoon the flapjack mixture onto the greaseproofed baking sheet, and place into the oven to cook for 10 minutes. Remove the flapjacks and transfer into the freezer for five minutes to set and firm.Once the flapjacks are set, remove from the freezer and cut into chunks.To serve, place onto a serving plate and dust with icing sugar and drizzle over with honey. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Line a baking sheet with greasproof paper. Line a baking sheet with greasproof paper. Place all the ingredients into a bowl and mix together. Place all the ingredients into a bowl and mix together. Spoon the flapjack mixture onto the greaseproofed baking sheet, and place into the oven to cook for 10 minutes. Spoon the flapjack mixture onto the greaseproofed baking sheet, and place into the oven to cook for 10 minutes. Remove the flapjacks and transfer into the freezer for five minutes to set and firm. Remove the flapjacks and transfer into the freezer for five minutes to set and firm. Once the flapjacks are set, remove from the freezer and cut into chunks. Once the flapjacks are set, remove from the freezer and cut into chunks. To serve, place onto a serving plate and dust with icing sugar and drizzle over with honey. To serve, place onto a serving plate and dust with icing sugar and drizzle over with honey. | {
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"title": "Oaty flapjacks recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings 100g/3½oz unsalted butter, melted50g/1¾oz caster sugar50ml/2fl oz clear honey, plus extra for drizzling200g/7oz oatsicing sugar, to dust 100g/3½oz unsalted butter, melted 50g/1¾oz caster sugar 50ml/2fl oz clear honey, plus extra for drizzling 200g/7oz oats icing sugar, to dust Method Preheat the oven to 200C/400F/Gas 6.Line a baking sheet with greasproof paper.Place all the ingredients into a bowl and mix together.Spoon the flapjack mixture onto the greaseproofed baking sheet, and place into the oven to cook for 10 minutes. Remove the flapjacks and transfer into the freezer for five minutes to set and firm.Once the flapjacks are set, remove from the freezer and cut into chunks.To serve, place onto a serving plate and dust with icing sugar and drizzle over with honey. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Line a baking sheet with greasproof paper. Line a baking sheet with greasproof paper. Place all the ingredients into a bowl and mix together. Place all the ingredients into a bowl and mix together. Spoon the flapjack mixture onto the greaseproofed baking sheet, and place into the oven to cook for 10 minutes. Spoon the flapjack mixture onto the greaseproofed baking sheet, and place into the oven to cook for 10 minutes. Remove the flapjacks and transfer into the freezer for five minutes to set and firm. Remove the flapjacks and transfer into the freezer for five minutes to set and firm. Once the flapjacks are set, remove from the freezer and cut into chunks. Once the flapjacks are set, remove from the freezer and cut into chunks. To serve, place onto a serving plate and dust with icing sugar and drizzle over with honey. To serve, place onto a serving plate and dust with icing sugar and drizzle over with honey."
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} | 1e1bb5ec7dab2288df1439e1608ad57c35c454a8b6fcb08b5a966c9a03fa30d8 | Oaty white chocolate biscuits recipe
An average of 4.8 out of 5 stars from 4 ratings 225g/8oz self-raising flour200g/7oz demerara sugar 225g/8oz rolled porridge oats225g/8oz butter, melted50g/2oz golden syrup½ tsp bicarbonate of soda, mixed with 1 tsp hot water200g/7oz vanilla fudge pieces250g/9oz white chocolate, melted 225g/8oz self-raising flour 200g/7oz demerara sugar 225g/8oz rolled porridge oats 225g/8oz butter, melted 50g/2oz golden syrup ½ tsp bicarbonate of soda, mixed with 1 tsp hot water 200g/7oz vanilla fudge pieces 250g/9oz white chocolate, melted Method Preheat the oven to 180C/350F/Gas 4. Grease and line a baking tray with greaseproof paper.In a bowl, mix together the flour, sugar, porridge oats, butter, golden syrup and bicarbonate of soda mixture in a bowl to form a thick batter. With damp hands, roll portions of the mixture into 3cm/1½in balls and place onto the prepared tray, leaving plenty of space between each ball. Flatten each ball with a fork, then bake in the oven for 15-20 minutes, or until golden-brown and cooked through. Remove from the oven and allow to cool. Meanwhile, place the fudge between two sheets of greaseproof paper and roll out until the fudge is about 2mm thick. Cut into circles the same size as the oat biscuits and place over the top of the biscuits. Pour melted white chocolate over the biscuits and fudge (you may want to do this by placing the biscuits on a cooling rack with some greaseproof paper underneath to catch any dripping chocolate).Chill the biscuits in the fridge until the chocolate is set. Serve at room temperature. Preheat the oven to 180C/350F/Gas 4. Grease and line a baking tray with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Grease and line a baking tray with greaseproof paper. In a bowl, mix together the flour, sugar, porridge oats, butter, golden syrup and bicarbonate of soda mixture in a bowl to form a thick batter. With damp hands, roll portions of the mixture into 3cm/1½in balls and place onto the prepared tray, leaving plenty of space between each ball. In a bowl, mix together the flour, sugar, porridge oats, butter, golden syrup and bicarbonate of soda mixture in a bowl to form a thick batter. With damp hands, roll portions of the mixture into 3cm/1½in balls and place onto the prepared tray, leaving plenty of space between each ball. Flatten each ball with a fork, then bake in the oven for 15-20 minutes, or until golden-brown and cooked through. Remove from the oven and allow to cool. Flatten each ball with a fork, then bake in the oven for 15-20 minutes, or until golden-brown and cooked through. Remove from the oven and allow to cool. Meanwhile, place the fudge between two sheets of greaseproof paper and roll out until the fudge is about 2mm thick. Cut into circles the same size as the oat biscuits and place over the top of the biscuits. Meanwhile, place the fudge between two sheets of greaseproof paper and roll out until the fudge is about 2mm thick. Cut into circles the same size as the oat biscuits and place over the top of the biscuits. Pour melted white chocolate over the biscuits and fudge (you may want to do this by placing the biscuits on a cooling rack with some greaseproof paper underneath to catch any dripping chocolate). Pour melted white chocolate over the biscuits and fudge (you may want to do this by placing the biscuits on a cooling rack with some greaseproof paper underneath to catch any dripping chocolate). Chill the biscuits in the fridge until the chocolate is set. Serve at room temperature. Chill the biscuits in the fridge until the chocolate is set. Serve at room temperature. | {
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"title": "Oaty white chocolate biscuits recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings 225g/8oz self-raising flour200g/7oz demerara sugar 225g/8oz rolled porridge oats225g/8oz butter, melted50g/2oz golden syrup½ tsp bicarbonate of soda, mixed with 1 tsp hot water200g/7oz vanilla fudge pieces250g/9oz white chocolate, melted 225g/8oz self-raising flour 200g/7oz demerara sugar 225g/8oz rolled porridge oats 225g/8oz butter, melted 50g/2oz golden syrup ½ tsp bicarbonate of soda, mixed with 1 tsp hot water 200g/7oz vanilla fudge pieces 250g/9oz white chocolate, melted Method Preheat the oven to 180C/350F/Gas 4. Grease and line a baking tray with greaseproof paper.In a bowl, mix together the flour, sugar, porridge oats, butter, golden syrup and bicarbonate of soda mixture in a bowl to form a thick batter. With damp hands, roll portions of the mixture into 3cm/1½in balls and place onto the prepared tray, leaving plenty of space between each ball. Flatten each ball with a fork, then bake in the oven for 15-20 minutes, or until golden-brown and cooked through. Remove from the oven and allow to cool. Meanwhile, place the fudge between two sheets of greaseproof paper and roll out until the fudge is about 2mm thick. Cut into circles the same size as the oat biscuits and place over the top of the biscuits. Pour melted white chocolate over the biscuits and fudge (you may want to do this by placing the biscuits on a cooling rack with some greaseproof paper underneath to catch any dripping chocolate).Chill the biscuits in the fridge until the chocolate is set. Serve at room temperature. Preheat the oven to 180C/350F/Gas 4. Grease and line a baking tray with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Grease and line a baking tray with greaseproof paper. In a bowl, mix together the flour, sugar, porridge oats, butter, golden syrup and bicarbonate of soda mixture in a bowl to form a thick batter. With damp hands, roll portions of the mixture into 3cm/1½in balls and place onto the prepared tray, leaving plenty of space between each ball. In a bowl, mix together the flour, sugar, porridge oats, butter, golden syrup and bicarbonate of soda mixture in a bowl to form a thick batter. With damp hands, roll portions of the mixture into 3cm/1½in balls and place onto the prepared tray, leaving plenty of space between each ball. Flatten each ball with a fork, then bake in the oven for 15-20 minutes, or until golden-brown and cooked through. Remove from the oven and allow to cool. Flatten each ball with a fork, then bake in the oven for 15-20 minutes, or until golden-brown and cooked through. Remove from the oven and allow to cool. Meanwhile, place the fudge between two sheets of greaseproof paper and roll out until the fudge is about 2mm thick. Cut into circles the same size as the oat biscuits and place over the top of the biscuits. Meanwhile, place the fudge between two sheets of greaseproof paper and roll out until the fudge is about 2mm thick. Cut into circles the same size as the oat biscuits and place over the top of the biscuits. Pour melted white chocolate over the biscuits and fudge (you may want to do this by placing the biscuits on a cooling rack with some greaseproof paper underneath to catch any dripping chocolate). Pour melted white chocolate over the biscuits and fudge (you may want to do this by placing the biscuits on a cooling rack with some greaseproof paper underneath to catch any dripping chocolate). Chill the biscuits in the fridge until the chocolate is set. Serve at room temperature. Chill the biscuits in the fridge until the chocolate is set. Serve at room temperature."
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} | 24f5ce2d2b430b9ac54bb5350df61ccd852bc7d7ff19c93e0106bab7ff742542 | Oatcake, potato and dill samosas recipe
An average of 3.0 out of 5 stars from 2 ratings I have made it my life’s mission to discover how many ways I can make a samosa, what I can fill it with and what I can wrap it in. The inspiration for these samosa cases is delicious Derbyshire oatcakes. Not the crisp kind you’ll know from the cheeseboard, but more like a soft round savoury pancake. 1–2 tbsp vegetable oil1 large white onion, finely chopped1 tsp salt2 tsp ground cumin150g/5½oz frozen peas, defrosted25g/1oz fresh dill, finely chopped400g/14oz mashed potato6 Derbyshire oatcakes or 20cm/8in pancakes, cut in half4 tbsp plain flourvegetable oil, for deep-frying 1–2 tbsp vegetable oil 1 large white onion, finely chopped 1 tsp salt 2 tsp ground cumin 150g/5½oz frozen peas, defrosted 25g/1oz fresh dill, finely chopped 400g/14oz mashed potato 6 Derbyshire oatcakes or 20cm/8in pancakes, cut in half 4 tbsp plain flour vegetable oil, for deep-frying Method To make the filling, heat the oil in a non-stick frying pan on a medium heat, add the onion and salt, and cook until soft and lightly brown. Add the cumin and peas and cook for a few minutes. Stir in the dill, along with the mashed potato, and mix well, then transfer to a bowl and leave to cool completely.To assemble, line a baking tray with baking paper. Mix the flour and 4 tablespoons water together in a small bowl to make a ‘glue’.Put a heaped tablespoon of filling in the centre of one half, leaving space around the edges. Fold one side of the oatcake over the filling, then fold the other side over. Brush the seams and edges with the ‘glue’, press the edges together to seal any holes. Place on the lined baking tray, and repeat with the rest of the oatcakes and filling. Put the samosas in the freezer for 30 minutes.Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C or until a cube of bread turns brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the samosas in batches, cooking for a couple of minutes on each side, until they are crisp and golden-brown. Drain on kitchen paper, and serve warm. To make the filling, heat the oil in a non-stick frying pan on a medium heat, add the onion and salt, and cook until soft and lightly brown. Add the cumin and peas and cook for a few minutes. Stir in the dill, along with the mashed potato, and mix well, then transfer to a bowl and leave to cool completely. To make the filling, heat the oil in a non-stick frying pan on a medium heat, add the onion and salt, and cook until soft and lightly brown. Add the cumin and peas and cook for a few minutes. Stir in the dill, along with the mashed potato, and mix well, then transfer to a bowl and leave to cool completely. To assemble, line a baking tray with baking paper. Mix the flour and 4 tablespoons water together in a small bowl to make a ‘glue’. To assemble, line a baking tray with baking paper. Mix the flour and 4 tablespoons water together in a small bowl to make a ‘glue’. Put a heaped tablespoon of filling in the centre of one half, leaving space around the edges. Fold one side of the oatcake over the filling, then fold the other side over. Brush the seams and edges with the ‘glue’, press the edges together to seal any holes. Place on the lined baking tray, and repeat with the rest of the oatcakes and filling. Put the samosas in the freezer for 30 minutes. Put a heaped tablespoon of filling in the centre of one half, leaving space around the edges. Fold one side of the oatcake over the filling, then fold the other side over. Brush the seams and edges with the ‘glue’, press the edges together to seal any holes. Place on the lined baking tray, and repeat with the rest of the oatcakes and filling. Put the samosas in the freezer for 30 minutes. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C or until a cube of bread turns brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the samosas in batches, cooking for a couple of minutes on each side, until they are crisp and golden-brown. Drain on kitchen paper, and serve warm. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C or until a cube of bread turns brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the samosas in batches, cooking for a couple of minutes on each side, until they are crisp and golden-brown. Drain on kitchen paper, and serve warm. Recipe tips Tip: If you can’t find these oatcakes near where you live, you can substitute shop-bought pancakes instead – they will work in exactly the same way. | {
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"title": "Oatcake, potato and dill samosas recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings I have made it my life’s mission to discover how many ways I can make a samosa, what I can fill it with and what I can wrap it in. The inspiration for these samosa cases is delicious Derbyshire oatcakes. Not the crisp kind you’ll know from the cheeseboard, but more like a soft round savoury pancake. 1–2 tbsp vegetable oil1 large white onion, finely chopped1 tsp salt2 tsp ground cumin150g/5½oz frozen peas, defrosted25g/1oz fresh dill, finely chopped400g/14oz mashed potato6 Derbyshire oatcakes or 20cm/8in pancakes, cut in half4 tbsp plain flourvegetable oil, for deep-frying 1–2 tbsp vegetable oil 1 large white onion, finely chopped 1 tsp salt 2 tsp ground cumin 150g/5½oz frozen peas, defrosted 25g/1oz fresh dill, finely chopped 400g/14oz mashed potato 6 Derbyshire oatcakes or 20cm/8in pancakes, cut in half 4 tbsp plain flour vegetable oil, for deep-frying Method To make the filling, heat the oil in a non-stick frying pan on a medium heat, add the onion and salt, and cook until soft and lightly brown. Add the cumin and peas and cook for a few minutes. Stir in the dill, along with the mashed potato, and mix well, then transfer to a bowl and leave to cool completely.To assemble, line a baking tray with baking paper. Mix the flour and 4 tablespoons water together in a small bowl to make a ‘glue’.Put a heaped tablespoon of filling in the centre of one half, leaving space around the edges. Fold one side of the oatcake over the filling, then fold the other side over. Brush the seams and edges with the ‘glue’, press the edges together to seal any holes. Place on the lined baking tray, and repeat with the rest of the oatcakes and filling. Put the samosas in the freezer for 30 minutes.Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C or until a cube of bread turns brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the samosas in batches, cooking for a couple of minutes on each side, until they are crisp and golden-brown. Drain on kitchen paper, and serve warm. To make the filling, heat the oil in a non-stick frying pan on a medium heat, add the onion and salt, and cook until soft and lightly brown. Add the cumin and peas and cook for a few minutes. Stir in the dill, along with the mashed potato, and mix well, then transfer to a bowl and leave to cool completely. To make the filling, heat the oil in a non-stick frying pan on a medium heat, add the onion and salt, and cook until soft and lightly brown. Add the cumin and peas and cook for a few minutes. Stir in the dill, along with the mashed potato, and mix well, then transfer to a bowl and leave to cool completely. To assemble, line a baking tray with baking paper. Mix the flour and 4 tablespoons water together in a small bowl to make a ‘glue’. To assemble, line a baking tray with baking paper. Mix the flour and 4 tablespoons water together in a small bowl to make a ‘glue’. Put a heaped tablespoon of filling in the centre of one half, leaving space around the edges. Fold one side of the oatcake over the filling, then fold the other side over. Brush the seams and edges with the ‘glue’, press the edges together to seal any holes. Place on the lined baking tray, and repeat with the rest of the oatcakes and filling. Put the samosas in the freezer for 30 minutes. Put a heaped tablespoon of filling in the centre of one half, leaving space around the edges. Fold one side of the oatcake over the filling, then fold the other side over. Brush the seams and edges with the ‘glue’, press the edges together to seal any holes. Place on the lined baking tray, and repeat with the rest of the oatcakes and filling. Put the samosas in the freezer for 30 minutes. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C or until a cube of bread turns brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the samosas in batches, cooking for a couple of minutes on each side, until they are crisp and golden-brown. Drain on kitchen paper, and serve warm. Meanwhile, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C or until a cube of bread turns brown in one minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Fry the samosas in batches, cooking for a couple of minutes on each side, until they are crisp and golden-brown. Drain on kitchen paper, and serve warm. Recipe tips Tip: If you can’t find these oatcakes near where you live, you can substitute shop-bought pancakes instead – they will work in exactly the same way."
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} | f48f7db43d6a9c2f48f31fb51864c7163523b56590f423724a1f32dfb1df476c | Octopus cassoulet recipe
An average of 5.0 out of 5 stars from 1 rating This turf and surf twist on cassoulet is made with the famed French Breton bean known as Coco de Paimpol. 1 free-range egg yolkpinch saffron1 tsp Dijon mustard2 garlic cloves1 unwaxed lemon, juice and zest300ml/10fl oz light olive oilsalt 1 free-range egg yolk pinch saffron 1 tsp Dijon mustard 2 garlic cloves 1 unwaxed lemon, juice and zest 300ml/10fl oz light olive oil salt 1.3kg/3lb frozen Galician octopus, defrosted1.5kg/3lb 5oz fresh Breton coco beans (Coco de Paimpol), podded1 Morteau sausage fresh, cut into 2cm/¾in cubes2 heads garlic, tops cut off200g/7oz sourdough, crusts removed, cut into 5mm/¼in piecesglug olive oil2 small onions, thinly sliced1 tbsp smoked paprika1 red chilli3 vine tomatoes, halved 1.5 litres/3lb 5oz chicken stock1 small bunch flatleaf parsley, roughly choppedsalt 1.3kg/3lb frozen Galician octopus, defrosted 1.5kg/3lb 5oz fresh Breton coco beans (Coco de Paimpol), podded 1 Morteau sausage fresh, cut into 2cm/¾in cubes 2 heads garlic, tops cut off 200g/7oz sourdough, crusts removed, cut into 5mm/¼in pieces glug olive oil 2 small onions, thinly sliced 1 tbsp smoked paprika 1 red chilli 3 vine tomatoes, halved 1.5 litres/3lb 5oz chicken stock 1 small bunch flatleaf parsley, roughly chopped salt Method For the saffron aioli, using a food processor or pestle and mortar, blend the egg yolk, saffron, mustard, garlic and the juice and zest of the lemon. Gradually add the light olive oil to the mixture and season with salt, to taste. Leave in the fridge until later.Remove the tentacles from the defrosted octopus and cut into five pieces each. Discard the head and the bottom very thin part of the tentacles.Preheat the oven to 170C/150C Fan/Gas 3.For the cassoulet, add a generous pour of olive oil to a heavy-based casserole pan and add the onions and smoked paprika, season with salt and cook for 3 minutes.Add the sausage, and cook for 2 more minutes. Add the beans, octopus pieces, chilli, garlic and tomatoes. Pour in the stock, which should be just under the level of the beans and octopus, add the bread pieces and cover with a cartouche (a circle of greaseproof parchment that covers the food). Bring to a simmer and place in the oven to cook for 1 and a half hours; remove the cartouche for the last 30 minutes.Remove from the oven, allow to cool and strain the remaining liquid into a separate pan, reserving the cassoulet. Using a hand-blender, blend in a tablespoon of the aioli to the sauce and squeeze the cooked garlic out of the peel and into the sauce. Blend again and add the parsley.Return the octopus, sausage pieces and beans to the sauce, warm through and serve with the remaining aioli on the side. For the saffron aioli, using a food processor or pestle and mortar, blend the egg yolk, saffron, mustard, garlic and the juice and zest of the lemon. For the saffron aioli, using a food processor or pestle and mortar, blend the egg yolk, saffron, mustard, garlic and the juice and zest of the lemon. Gradually add the light olive oil to the mixture and season with salt, to taste. Leave in the fridge until later. Gradually add the light olive oil to the mixture and season with salt, to taste. Leave in the fridge until later. Remove the tentacles from the defrosted octopus and cut into five pieces each. Discard the head and the bottom very thin part of the tentacles. Remove the tentacles from the defrosted octopus and cut into five pieces each. Discard the head and the bottom very thin part of the tentacles. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. For the cassoulet, add a generous pour of olive oil to a heavy-based casserole pan and add the onions and smoked paprika, season with salt and cook for 3 minutes. For the cassoulet, add a generous pour of olive oil to a heavy-based casserole pan and add the onions and smoked paprika, season with salt and cook for 3 minutes. Add the sausage, and cook for 2 more minutes. Add the beans, octopus pieces, chilli, garlic and tomatoes. Pour in the stock, which should be just under the level of the beans and octopus, add the bread pieces and cover with a cartouche (a circle of greaseproof parchment that covers the food). Bring to a simmer and place in the oven to cook for 1 and a half hours; remove the cartouche for the last 30 minutes. Add the sausage, and cook for 2 more minutes. Add the beans, octopus pieces, chilli, garlic and tomatoes. Pour in the stock, which should be just under the level of the beans and octopus, add the bread pieces and cover with a cartouche (a circle of greaseproof parchment that covers the food). Bring to a simmer and place in the oven to cook for 1 and a half hours; remove the cartouche for the last 30 minutes. Remove from the oven, allow to cool and strain the remaining liquid into a separate pan, reserving the cassoulet. Using a hand-blender, blend in a tablespoon of the aioli to the sauce and squeeze the cooked garlic out of the peel and into the sauce. Blend again and add the parsley. Remove from the oven, allow to cool and strain the remaining liquid into a separate pan, reserving the cassoulet. Using a hand-blender, blend in a tablespoon of the aioli to the sauce and squeeze the cooked garlic out of the peel and into the sauce. Blend again and add the parsley. Return the octopus, sausage pieces and beans to the sauce, warm through and serve with the remaining aioli on the side. Return the octopus, sausage pieces and beans to the sauce, warm through and serve with the remaining aioli on the side. | {
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"title": "Octopus cassoulet recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This turf and surf twist on cassoulet is made with the famed French Breton bean known as Coco de Paimpol. 1 free-range egg yolkpinch saffron1 tsp Dijon mustard2 garlic cloves1 unwaxed lemon, juice and zest300ml/10fl oz light olive oilsalt 1 free-range egg yolk pinch saffron 1 tsp Dijon mustard 2 garlic cloves 1 unwaxed lemon, juice and zest 300ml/10fl oz light olive oil salt 1.3kg/3lb frozen Galician octopus, defrosted1.5kg/3lb 5oz fresh Breton coco beans (Coco de Paimpol), podded1 Morteau sausage fresh, cut into 2cm/¾in cubes2 heads garlic, tops cut off200g/7oz sourdough, crusts removed, cut into 5mm/¼in piecesglug olive oil2 small onions, thinly sliced1 tbsp smoked paprika1 red chilli3 vine tomatoes, halved 1.5 litres/3lb 5oz chicken stock1 small bunch flatleaf parsley, roughly choppedsalt 1.3kg/3lb frozen Galician octopus, defrosted 1.5kg/3lb 5oz fresh Breton coco beans (Coco de Paimpol), podded 1 Morteau sausage fresh, cut into 2cm/¾in cubes 2 heads garlic, tops cut off 200g/7oz sourdough, crusts removed, cut into 5mm/¼in pieces glug olive oil 2 small onions, thinly sliced 1 tbsp smoked paprika 1 red chilli 3 vine tomatoes, halved 1.5 litres/3lb 5oz chicken stock 1 small bunch flatleaf parsley, roughly chopped salt Method For the saffron aioli, using a food processor or pestle and mortar, blend the egg yolk, saffron, mustard, garlic and the juice and zest of the lemon. Gradually add the light olive oil to the mixture and season with salt, to taste. Leave in the fridge until later.Remove the tentacles from the defrosted octopus and cut into five pieces each. Discard the head and the bottom very thin part of the tentacles.Preheat the oven to 170C/150C Fan/Gas 3.For the cassoulet, add a generous pour of olive oil to a heavy-based casserole pan and add the onions and smoked paprika, season with salt and cook for 3 minutes.Add the sausage, and cook for 2 more minutes. Add the beans, octopus pieces, chilli, garlic and tomatoes. Pour in the stock, which should be just under the level of the beans and octopus, add the bread pieces and cover with a cartouche (a circle of greaseproof parchment that covers the food). Bring to a simmer and place in the oven to cook for 1 and a half hours; remove the cartouche for the last 30 minutes.Remove from the oven, allow to cool and strain the remaining liquid into a separate pan, reserving the cassoulet. Using a hand-blender, blend in a tablespoon of the aioli to the sauce and squeeze the cooked garlic out of the peel and into the sauce. Blend again and add the parsley.Return the octopus, sausage pieces and beans to the sauce, warm through and serve with the remaining aioli on the side. For the saffron aioli, using a food processor or pestle and mortar, blend the egg yolk, saffron, mustard, garlic and the juice and zest of the lemon. For the saffron aioli, using a food processor or pestle and mortar, blend the egg yolk, saffron, mustard, garlic and the juice and zest of the lemon. Gradually add the light olive oil to the mixture and season with salt, to taste. Leave in the fridge until later. Gradually add the light olive oil to the mixture and season with salt, to taste. Leave in the fridge until later. Remove the tentacles from the defrosted octopus and cut into five pieces each. Discard the head and the bottom very thin part of the tentacles. Remove the tentacles from the defrosted octopus and cut into five pieces each. Discard the head and the bottom very thin part of the tentacles. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. For the cassoulet, add a generous pour of olive oil to a heavy-based casserole pan and add the onions and smoked paprika, season with salt and cook for 3 minutes. For the cassoulet, add a generous pour of olive oil to a heavy-based casserole pan and add the onions and smoked paprika, season with salt and cook for 3 minutes. Add the sausage, and cook for 2 more minutes. Add the beans, octopus pieces, chilli, garlic and tomatoes. Pour in the stock, which should be just under the level of the beans and octopus, add the bread pieces and cover with a cartouche (a circle of greaseproof parchment that covers the food). Bring to a simmer and place in the oven to cook for 1 and a half hours; remove the cartouche for the last 30 minutes. Add the sausage, and cook for 2 more minutes. Add the beans, octopus pieces, chilli, garlic and tomatoes. Pour in the stock, which should be just under the level of the beans and octopus, add the bread pieces and cover with a cartouche (a circle of greaseproof parchment that covers the food). Bring to a simmer and place in the oven to cook for 1 and a half hours; remove the cartouche for the last 30 minutes. Remove from the oven, allow to cool and strain the remaining liquid into a separate pan, reserving the cassoulet. Using a hand-blender, blend in a tablespoon of the aioli to the sauce and squeeze the cooked garlic out of the peel and into the sauce. Blend again and add the parsley. Remove from the oven, allow to cool and strain the remaining liquid into a separate pan, reserving the cassoulet. Using a hand-blender, blend in a tablespoon of the aioli to the sauce and squeeze the cooked garlic out of the peel and into the sauce. Blend again and add the parsley. Return the octopus, sausage pieces and beans to the sauce, warm through and serve with the remaining aioli on the side. Return the octopus, sausage pieces and beans to the sauce, warm through and serve with the remaining aioli on the side."
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} | d0b2dd543214059e8fe77bcbda2e009b8c87ab25e0ea6b1561bf1e80edcba2dc | Octopus, mojo verde and potatoes recipe
Octopus, mojo verde, potatoes, artichokes and txistorra An average of 4.5 out of 5 stars from 4 ratings Mojo verde salsa brings a cool taste to complement the big, rich flavours from the txistorra. Serve as part of a Spanish tapas or as a standalone dish. Equipment: You will need a deep-fat fryer or a deep, heavy-bottomed pan. 2 bunches fresh coriander1 handful parsley1 spring onion3 garlic cloves250ml/9fl oz olive oil, preferably Arbequina, plus extra for shallow frying and drizzling75ml/5 tbsp white wine vinegar1 tbsp ground cayenne 1 tbsp ground cumin1 x 2–3kg/5-7lb double-sucker octopus, cleaned and left whole, beak and eyes removed½ onion1 bay leaf500g/1lb 2oz new potatoes4 shallots, roughly chopped250g/9oz txistorra, or other cured sausage, cut into 4cm/1½in cubessalt and freshly ground black pepper 2 bunches fresh coriander 1 handful parsley 1 spring onion 3 garlic cloves 250ml/9fl oz olive oil, preferably Arbequina, plus extra for shallow frying and drizzling 75ml/5 tbsp white wine vinegar 1 tbsp ground cayenne 1 tbsp ground cumin 1 x 2–3kg/5-7lb double-sucker octopus, cleaned and left whole, beak and eyes removed ½ onion 1 bay leaf 500g/1lb 2oz new potatoes 4 shallots, roughly chopped 250g/9oz txistorra, or other cured sausage, cut into 4cm/1½in cubes salt and freshly ground black pepper vegetable oil, for deep frying2 Jerusalem artichokes, thinly sliced2 tbsp roughly chopped parsley vegetable oil, for deep frying 2 Jerusalem artichokes, thinly sliced 2 tbsp roughly chopped parsley Method For the mojo verde, put the coriander, parsley, spring onion, garlic, 170ml/5½fl oz olive oil, white wine vinegar, cayenne, cumin, salt and pepper in a food processor and pulse to a coarse paste. Set aside.Bring a large pan of water to boil. Add the octopus, onion and bay leaf and simmer until tender. (This takes about 20 minutes per kilo. If a tooth pick slides through a tentacle easily, then the octopus is cooked). Once cooked, separate the octopus legs from the body by cutting at the join and then cut each leg into pieces. Heat a dash of oil in a pan set over a medium heat. Add the octopus and fry for 2–3 minutes.Bring a saucepan of water to the boil and add the new potatoes. Boil for 10 minutes or until cooked through. Drain and leave to cool enough to handle. Cut into halves.Heat a frying pan with the remaining 80ml/2¾fl oz olive oil. Add the potato halves and shallots, season and fry until golden brown. Heat a pan until hot. Dry fry the txistorra until the skin looks golden and crispy.Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the sliced artichokes into the fryer and cook for 1–2 minutes. Drain on a plate lined with kitchen paper.To serve, spread the mojo verde evenly onto a plate and place a mixture of the octopus, potatoes and txistorra on top. Drizzle with a little olive oil and garnish with the artichokes. For the mojo verde, put the coriander, parsley, spring onion, garlic, 170ml/5½fl oz olive oil, white wine vinegar, cayenne, cumin, salt and pepper in a food processor and pulse to a coarse paste. Set aside. For the mojo verde, put the coriander, parsley, spring onion, garlic, 170ml/5½fl oz olive oil, white wine vinegar, cayenne, cumin, salt and pepper in a food processor and pulse to a coarse paste. Set aside. Bring a large pan of water to boil. Add the octopus, onion and bay leaf and simmer until tender. (This takes about 20 minutes per kilo. If a tooth pick slides through a tentacle easily, then the octopus is cooked). Once cooked, separate the octopus legs from the body by cutting at the join and then cut each leg into pieces. Bring a large pan of water to boil. Add the octopus, onion and bay leaf and simmer until tender. (This takes about 20 minutes per kilo. If a tooth pick slides through a tentacle easily, then the octopus is cooked). Once cooked, separate the octopus legs from the body by cutting at the join and then cut each leg into pieces. Heat a dash of oil in a pan set over a medium heat. Add the octopus and fry for 2–3 minutes. Heat a dash of oil in a pan set over a medium heat. Add the octopus and fry for 2–3 minutes. Bring a saucepan of water to the boil and add the new potatoes. Boil for 10 minutes or until cooked through. Drain and leave to cool enough to handle. Cut into halves. Bring a saucepan of water to the boil and add the new potatoes. Boil for 10 minutes or until cooked through. Drain and leave to cool enough to handle. Cut into halves. Heat a frying pan with the remaining 80ml/2¾fl oz olive oil. Add the potato halves and shallots, season and fry until golden brown. Heat a frying pan with the remaining 80ml/2¾fl oz olive oil. Add the potato halves and shallots, season and fry until golden brown. Heat a pan until hot. Dry fry the txistorra until the skin looks golden and crispy. Heat a pan until hot. Dry fry the txistorra until the skin looks golden and crispy. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the sliced artichokes into the fryer and cook for 1–2 minutes. Drain on a plate lined with kitchen paper. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the sliced artichokes into the fryer and cook for 1–2 minutes. Drain on a plate lined with kitchen paper. To serve, spread the mojo verde evenly onto a plate and place a mixture of the octopus, potatoes and txistorra on top. Drizzle with a little olive oil and garnish with the artichokes. To serve, spread the mojo verde evenly onto a plate and place a mixture of the octopus, potatoes and txistorra on top. Drizzle with a little olive oil and garnish with the artichokes. | {
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"title": "Octopus, mojo verde and potatoes recipe",
"content": "Octopus, mojo verde, potatoes, artichokes and txistorra An average of 4.5 out of 5 stars from 4 ratings Mojo verde salsa brings a cool taste to complement the big, rich flavours from the txistorra. Serve as part of a Spanish tapas or as a standalone dish. Equipment: You will need a deep-fat fryer or a deep, heavy-bottomed pan. 2 bunches fresh coriander1 handful parsley1 spring onion3 garlic cloves250ml/9fl oz olive oil, preferably Arbequina, plus extra for shallow frying and drizzling75ml/5 tbsp white wine vinegar1 tbsp ground cayenne 1 tbsp ground cumin1 x 2–3kg/5-7lb double-sucker octopus, cleaned and left whole, beak and eyes removed½ onion1 bay leaf500g/1lb 2oz new potatoes4 shallots, roughly chopped250g/9oz txistorra, or other cured sausage, cut into 4cm/1½in cubessalt and freshly ground black pepper 2 bunches fresh coriander 1 handful parsley 1 spring onion 3 garlic cloves 250ml/9fl oz olive oil, preferably Arbequina, plus extra for shallow frying and drizzling 75ml/5 tbsp white wine vinegar 1 tbsp ground cayenne 1 tbsp ground cumin 1 x 2–3kg/5-7lb double-sucker octopus, cleaned and left whole, beak and eyes removed ½ onion 1 bay leaf 500g/1lb 2oz new potatoes 4 shallots, roughly chopped 250g/9oz txistorra, or other cured sausage, cut into 4cm/1½in cubes salt and freshly ground black pepper vegetable oil, for deep frying2 Jerusalem artichokes, thinly sliced2 tbsp roughly chopped parsley vegetable oil, for deep frying 2 Jerusalem artichokes, thinly sliced 2 tbsp roughly chopped parsley Method For the mojo verde, put the coriander, parsley, spring onion, garlic, 170ml/5½fl oz olive oil, white wine vinegar, cayenne, cumin, salt and pepper in a food processor and pulse to a coarse paste. Set aside.Bring a large pan of water to boil. Add the octopus, onion and bay leaf and simmer until tender. (This takes about 20 minutes per kilo. If a tooth pick slides through a tentacle easily, then the octopus is cooked). Once cooked, separate the octopus legs from the body by cutting at the join and then cut each leg into pieces. Heat a dash of oil in a pan set over a medium heat. Add the octopus and fry for 2–3 minutes.Bring a saucepan of water to the boil and add the new potatoes. Boil for 10 minutes or until cooked through. Drain and leave to cool enough to handle. Cut into halves.Heat a frying pan with the remaining 80ml/2¾fl oz olive oil. Add the potato halves and shallots, season and fry until golden brown. Heat a pan until hot. Dry fry the txistorra until the skin looks golden and crispy.Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the sliced artichokes into the fryer and cook for 1–2 minutes. Drain on a plate lined with kitchen paper.To serve, spread the mojo verde evenly onto a plate and place a mixture of the octopus, potatoes and txistorra on top. Drizzle with a little olive oil and garnish with the artichokes. For the mojo verde, put the coriander, parsley, spring onion, garlic, 170ml/5½fl oz olive oil, white wine vinegar, cayenne, cumin, salt and pepper in a food processor and pulse to a coarse paste. Set aside. For the mojo verde, put the coriander, parsley, spring onion, garlic, 170ml/5½fl oz olive oil, white wine vinegar, cayenne, cumin, salt and pepper in a food processor and pulse to a coarse paste. Set aside. Bring a large pan of water to boil. Add the octopus, onion and bay leaf and simmer until tender. (This takes about 20 minutes per kilo. If a tooth pick slides through a tentacle easily, then the octopus is cooked). Once cooked, separate the octopus legs from the body by cutting at the join and then cut each leg into pieces. Bring a large pan of water to boil. Add the octopus, onion and bay leaf and simmer until tender. (This takes about 20 minutes per kilo. If a tooth pick slides through a tentacle easily, then the octopus is cooked). Once cooked, separate the octopus legs from the body by cutting at the join and then cut each leg into pieces. Heat a dash of oil in a pan set over a medium heat. Add the octopus and fry for 2–3 minutes. Heat a dash of oil in a pan set over a medium heat. Add the octopus and fry for 2–3 minutes. Bring a saucepan of water to the boil and add the new potatoes. Boil for 10 minutes or until cooked through. Drain and leave to cool enough to handle. Cut into halves. Bring a saucepan of water to the boil and add the new potatoes. Boil for 10 minutes or until cooked through. Drain and leave to cool enough to handle. Cut into halves. Heat a frying pan with the remaining 80ml/2¾fl oz olive oil. Add the potato halves and shallots, season and fry until golden brown. Heat a frying pan with the remaining 80ml/2¾fl oz olive oil. Add the potato halves and shallots, season and fry until golden brown. Heat a pan until hot. Dry fry the txistorra until the skin looks golden and crispy. Heat a pan until hot. Dry fry the txistorra until the skin looks golden and crispy. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the sliced artichokes into the fryer and cook for 1–2 minutes. Drain on a plate lined with kitchen paper. Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the sliced artichokes into the fryer and cook for 1–2 minutes. Drain on a plate lined with kitchen paper. To serve, spread the mojo verde evenly onto a plate and place a mixture of the octopus, potatoes and txistorra on top. Drizzle with a little olive oil and garnish with the artichokes. To serve, spread the mojo verde evenly onto a plate and place a mixture of the octopus, potatoes and txistorra on top. Drizzle with a little olive oil and garnish with the artichokes."
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} | 83181a59e567e7d1a7e0a663bcc94aceb6e3443e372141cee51680cb41c0e2ba | Old Dehli-style butter chicken with naan recipe
Preheat oven to 220C/200C Fan/Gas 7.Place a baking tray in the oven to heat up.For the marinade, make small cuts all over the poussin or chicken pieces with a sharp knife to help the marinade penetrate. Mix all the marinade ingredients together in a deep ovenproof dish. Smear the cut chicken with the marinade, cover with cling film and set aside in the fridge for 10 minutes. Cook the chicken in the marinade in the oven for 15 minutes. You may need to turn the pieces halfway through cooking to ensure they brown evenly on both sides. Meanwhile for the naan bread, mix the flour, baking powder and salt together in a large bowl. In a separate bowl, whisk together the milk, sugar and half the beaten egg, then add this to the flour mixture and knead lightly until it comes together to make a soft dough (take care not to overwork the dough). Cover the bowl with a damp cloth and leave to rest for 15 minutes. For the sauce, place the tomatoes in a pan with 125ml/4fl oz water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer for about 10 minutes over medium heat until the tomatoes have broken down. Pick out the larger spices, then blend the sauce with a hand-held blender until smooth. (Pass it through a sieve to obtain a really smooth purée.) Put the purée in a clean pan, add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. Cut the cooked chicken into bite-sized pieces (the chicken does not need to be completely cooked at this point as it will continue to cook in the sauce). When the sauce is thick and glossy, add the chicken pieces and sieve in any roasting juices. Add about 200ml/7fl oz water (depending on how thick you prefer your sauce) and simmer for 3-5 minutes. Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, until the chicken is cooked through and the sauce turns glossy. To cook the naan breads, pour the oil over the rested naan dough and turn it a few times so it is evenly coated. Divide the dough into 8 equal pieces and roll out each one on a lightly oiled surface into a circle about 9cm/3½in in diameter. Gently stretch out the circles of dough to form the traditional teardrop shape, or, alternatively, roll them into 10cm/4in circles.Place the naan breads on the preheated baking tray and bake for 4–5 minutes, or until they are starting to brown on both sides. You might need to turn the bread to make sure it colours on both sides. To finish the curry, add the finely chopped ginger, chillies and cream and simmer for a minute or so longer, taking care to keep the heat low so the sauce does not split. Stir in the salt, crushed fenugreek leaves and garam masala. Season to taste with salt and pepper, then add the sugar. Serve the curry with the warm naan breads alongside. Preheat oven to 220C/200C Fan/Gas 7.Place a baking tray in the oven to heat up. Preheat oven to 220C/200C Fan/Gas 7.Place a baking tray in the oven to heat up. For the marinade, make small cuts all over the poussin or chicken pieces with a sharp knife to help the marinade penetrate. For the marinade, make small cuts all over the poussin or chicken pieces with a sharp knife to help the marinade penetrate. Mix all the marinade ingredients together in a deep ovenproof dish. Smear the cut chicken with the marinade, cover with cling film and set aside in the fridge for 10 minutes. Mix all the marinade ingredients together in a deep ovenproof dish. Smear the cut chicken with the marinade, cover with cling film and set aside in the fridge for 10 minutes. Cook the chicken in the marinade in the oven for 15 minutes. You may need to turn the pieces halfway through cooking to ensure they brown evenly on both sides. Cook the chicken in the marinade in the oven for 15 minutes. You may need to turn the pieces halfway through cooking to ensure they brown evenly on both sides. Meanwhile for the naan bread, mix the flour, baking powder and salt together in a large bowl. In a separate bowl, whisk together the milk, sugar and half the beaten egg, then add this to the flour mixture and knead lightly until it comes together to make a soft dough (take care not to overwork the dough). Cover the bowl with a damp cloth and leave to rest for 15 minutes. Meanwhile for the naan bread, mix the flour, baking powder and salt together in a large bowl. In a separate bowl, whisk together the milk, sugar and half the beaten egg, then add this to the flour mixture and knead lightly until it comes together to make a soft dough (take care not to overwork the dough). Cover the bowl with a damp cloth and leave to rest for 15 minutes. For the sauce, place the tomatoes in a pan with 125ml/4fl oz water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer for about 10 minutes over medium heat until the tomatoes have broken down. For the sauce, place the tomatoes in a pan with 125ml/4fl oz water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer for about 10 minutes over medium heat until the tomatoes have broken down. Pick out the larger spices, then blend the sauce with a hand-held blender until smooth. (Pass it through a sieve to obtain a really smooth purée.) Put the purée in a clean pan, add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. Pick out the larger spices, then blend the sauce with a hand-held blender until smooth. (Pass it through a sieve to obtain a really smooth purée.) Put the purée in a clean pan, add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. Cut the cooked chicken into bite-sized pieces (the chicken does not need to be completely cooked at this point as it will continue to cook in the sauce). When the sauce is thick and glossy, add the chicken pieces and sieve in any roasting juices. Cut the cooked chicken into bite-sized pieces (the chicken does not need to be completely cooked at this point as it will continue to cook in the sauce). When the sauce is thick and glossy, add the chicken pieces and sieve in any roasting juices. Add about 200ml/7fl oz water (depending on how thick you prefer your sauce) and simmer for 3-5 minutes. Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, until the chicken is cooked through and the sauce turns glossy. Add about 200ml/7fl oz water (depending on how thick you prefer your sauce) and simmer for 3-5 minutes. Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, until the chicken is cooked through and the sauce turns glossy. To cook the naan breads, pour the oil over the rested naan dough and turn it a few times so it is evenly coated. Divide the dough into 8 equal pieces and roll out each one on a lightly oiled surface into a circle about 9cm/3½in in diameter. Gently stretch out the circles of dough to form the traditional teardrop shape, or, alternatively, roll them into 10cm/4in circles. To cook the naan breads, pour the oil over the rested naan dough and turn it a few times so it is evenly coated. Divide the dough into 8 equal pieces and roll out each one on a lightly oiled surface into a circle about 9cm/3½in in diameter. Gently stretch out the circles of dough to form the traditional teardrop shape, or, alternatively, roll them into 10cm/4in circles. Place the naan breads on the preheated baking tray and bake for 4–5 minutes, or until they are starting to brown on both sides. You might need to turn the bread to make sure it colours on both sides. Place the naan breads on the preheated baking tray and bake for 4–5 minutes, or until they are starting to brown on both sides. You might need to turn the bread to make sure it colours on both sides. To finish the curry, add the finely chopped ginger, chillies and cream and simmer for a minute or so longer, taking care to keep the heat low so the sauce does not split. Stir in the salt, crushed fenugreek leaves and garam masala. Season to taste with salt and pepper, then add the sugar. Serve the curry with the warm naan breads alongside. To finish the curry, add the finely chopped ginger, chillies and cream and simmer for a minute or so longer, taking care to keep the heat low so the sauce does not split. Stir in the salt, crushed fenugreek leaves and garam masala. Season to taste with salt and pepper, then add the sugar. Serve the curry with the warm naan breads alongside. | {
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"title": "Old Dehli-style butter chicken with naan recipe",
"content": "Preheat oven to 220C/200C Fan/Gas 7.Place a baking tray in the oven to heat up.For the marinade, make small cuts all over the poussin or chicken pieces with a sharp knife to help the marinade penetrate. Mix all the marinade ingredients together in a deep ovenproof dish. Smear the cut chicken with the marinade, cover with cling film and set aside in the fridge for 10 minutes. Cook the chicken in the marinade in the oven for 15 minutes. You may need to turn the pieces halfway through cooking to ensure they brown evenly on both sides. Meanwhile for the naan bread, mix the flour, baking powder and salt together in a large bowl. In a separate bowl, whisk together the milk, sugar and half the beaten egg, then add this to the flour mixture and knead lightly until it comes together to make a soft dough (take care not to overwork the dough). Cover the bowl with a damp cloth and leave to rest for 15 minutes. For the sauce, place the tomatoes in a pan with 125ml/4fl oz water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer for about 10 minutes over medium heat until the tomatoes have broken down. Pick out the larger spices, then blend the sauce with a hand-held blender until smooth. (Pass it through a sieve to obtain a really smooth purée.) Put the purée in a clean pan, add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. Cut the cooked chicken into bite-sized pieces (the chicken does not need to be completely cooked at this point as it will continue to cook in the sauce). When the sauce is thick and glossy, add the chicken pieces and sieve in any roasting juices. Add about 200ml/7fl oz water (depending on how thick you prefer your sauce) and simmer for 3-5 minutes. Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, until the chicken is cooked through and the sauce turns glossy. To cook the naan breads, pour the oil over the rested naan dough and turn it a few times so it is evenly coated. Divide the dough into 8 equal pieces and roll out each one on a lightly oiled surface into a circle about 9cm/3½in in diameter. Gently stretch out the circles of dough to form the traditional teardrop shape, or, alternatively, roll them into 10cm/4in circles.Place the naan breads on the preheated baking tray and bake for 4–5 minutes, or until they are starting to brown on both sides. You might need to turn the bread to make sure it colours on both sides. To finish the curry, add the finely chopped ginger, chillies and cream and simmer for a minute or so longer, taking care to keep the heat low so the sauce does not split. Stir in the salt, crushed fenugreek leaves and garam masala. Season to taste with salt and pepper, then add the sugar. Serve the curry with the warm naan breads alongside. Preheat oven to 220C/200C Fan/Gas 7.Place a baking tray in the oven to heat up. Preheat oven to 220C/200C Fan/Gas 7.Place a baking tray in the oven to heat up. For the marinade, make small cuts all over the poussin or chicken pieces with a sharp knife to help the marinade penetrate. For the marinade, make small cuts all over the poussin or chicken pieces with a sharp knife to help the marinade penetrate. Mix all the marinade ingredients together in a deep ovenproof dish. Smear the cut chicken with the marinade, cover with cling film and set aside in the fridge for 10 minutes. Mix all the marinade ingredients together in a deep ovenproof dish. Smear the cut chicken with the marinade, cover with cling film and set aside in the fridge for 10 minutes. Cook the chicken in the marinade in the oven for 15 minutes. You may need to turn the pieces halfway through cooking to ensure they brown evenly on both sides. Cook the chicken in the marinade in the oven for 15 minutes. You may need to turn the pieces halfway through cooking to ensure they brown evenly on both sides. Meanwhile for the naan bread, mix the flour, baking powder and salt together in a large bowl. In a separate bowl, whisk together the milk, sugar and half the beaten egg, then add this to the flour mixture and knead lightly until it comes together to make a soft dough (take care not to overwork the dough). Cover the bowl with a damp cloth and leave to rest for 15 minutes. Meanwhile for the naan bread, mix the flour, baking powder and salt together in a large bowl. In a separate bowl, whisk together the milk, sugar and half the beaten egg, then add this to the flour mixture and knead lightly until it comes together to make a soft dough (take care not to overwork the dough). Cover the bowl with a damp cloth and leave to rest for 15 minutes. For the sauce, place the tomatoes in a pan with 125ml/4fl oz water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer for about 10 minutes over medium heat until the tomatoes have broken down. For the sauce, place the tomatoes in a pan with 125ml/4fl oz water, the grated ginger, garlic, cardamom, cloves and bay leaf. Simmer for about 10 minutes over medium heat until the tomatoes have broken down. Pick out the larger spices, then blend the sauce with a hand-held blender until smooth. (Pass it through a sieve to obtain a really smooth purée.) Put the purée in a clean pan, add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. Pick out the larger spices, then blend the sauce with a hand-held blender until smooth. (Pass it through a sieve to obtain a really smooth purée.) Put the purée in a clean pan, add the chilli powder and simmer for 12-15 minutes. It should slowly begin to thicken. Cut the cooked chicken into bite-sized pieces (the chicken does not need to be completely cooked at this point as it will continue to cook in the sauce). When the sauce is thick and glossy, add the chicken pieces and sieve in any roasting juices. Cut the cooked chicken into bite-sized pieces (the chicken does not need to be completely cooked at this point as it will continue to cook in the sauce). When the sauce is thick and glossy, add the chicken pieces and sieve in any roasting juices. Add about 200ml/7fl oz water (depending on how thick you prefer your sauce) and simmer for 3-5 minutes. Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, until the chicken is cooked through and the sauce turns glossy. Add about 200ml/7fl oz water (depending on how thick you prefer your sauce) and simmer for 3-5 minutes. Slowly whisk in the butter, a couple of pieces at a time, and simmer for 6-8 minutes, until the chicken is cooked through and the sauce turns glossy. To cook the naan breads, pour the oil over the rested naan dough and turn it a few times so it is evenly coated. Divide the dough into 8 equal pieces and roll out each one on a lightly oiled surface into a circle about 9cm/3½in in diameter. Gently stretch out the circles of dough to form the traditional teardrop shape, or, alternatively, roll them into 10cm/4in circles. To cook the naan breads, pour the oil over the rested naan dough and turn it a few times so it is evenly coated. Divide the dough into 8 equal pieces and roll out each one on a lightly oiled surface into a circle about 9cm/3½in in diameter. Gently stretch out the circles of dough to form the traditional teardrop shape, or, alternatively, roll them into 10cm/4in circles. Place the naan breads on the preheated baking tray and bake for 4–5 minutes, or until they are starting to brown on both sides. You might need to turn the bread to make sure it colours on both sides. Place the naan breads on the preheated baking tray and bake for 4–5 minutes, or until they are starting to brown on both sides. You might need to turn the bread to make sure it colours on both sides. To finish the curry, add the finely chopped ginger, chillies and cream and simmer for a minute or so longer, taking care to keep the heat low so the sauce does not split. Stir in the salt, crushed fenugreek leaves and garam masala. Season to taste with salt and pepper, then add the sugar. Serve the curry with the warm naan breads alongside. To finish the curry, add the finely chopped ginger, chillies and cream and simmer for a minute or so longer, taking care to keep the heat low so the sauce does not split. Stir in the salt, crushed fenugreek leaves and garam masala. Season to taste with salt and pepper, then add the sugar. Serve the curry with the warm naan breads alongside."
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} | 272167a202d82a9fddd182a5be9429fb2fd15f9550dbf56897c061a39e0bdd4d | Old rag pie recipe
I have made this with a variety of filo pastries, and I have found that the more widely available brands are too damp and too heavily sprinkled with flour to do the job well. Luckily, those brands make a frozen filo, which doesn’t seem to suffer from the same problems, which is why I stipulate this, below. (The other benefit of using frozen filo is that – given that feta has such a long shelf life – you can keep all the ingredients to make this in your freezer, fridge and storecupboard without an extra visit to the shops.) However, should you be lucky enough to have access to good quality, authentic filo, then please use fresh. If you plan to freeze the pie before baking it, then you will definitely have to start with fresh, not frozen filo. Since the packets of frozen filo come in 270g/9½oz weights, that is what I have used, but another 75–100g/2½-3½oz or so wouldn’t go amiss. So, if you can buy this in bigger packets, or are buying fresh by weight, go ahead, but don’t break open a second packet for it. You don’t need to worry about keeping your filo covered as you go, as is normally advised. It doesn’t matter if it dries out a little as you make it, indeed this can even be desirable. | {
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"title": "Old rag pie recipe",
"content": "I have made this with a variety of filo pastries, and I have found that the more widely available brands are too damp and too heavily sprinkled with flour to do the job well. Luckily, those brands make a frozen filo, which doesn’t seem to suffer from the same problems, which is why I stipulate this, below. (The other benefit of using frozen filo is that – given that feta has such a long shelf life – you can keep all the ingredients to make this in your freezer, fridge and storecupboard without an extra visit to the shops.) However, should you be lucky enough to have access to good quality, authentic filo, then please use fresh. If you plan to freeze the pie before baking it, then you will definitely have to start with fresh, not frozen filo. Since the packets of frozen filo come in 270g/9½oz weights, that is what I have used, but another 75–100g/2½-3½oz or so wouldn’t go amiss. So, if you can buy this in bigger packets, or are buying fresh by weight, go ahead, but don’t break open a second packet for it. You don’t need to worry about keeping your filo covered as you go, as is normally advised. It doesn’t matter if it dries out a little as you make it, indeed this can even be desirable."
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} | 0509136e85f78c6221930d5d5832782100b790b6719584beb9f2a842d68bbb26 | Old-fashioned whisky cocktail recipe
An average of 3.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oldfashionedwhiskyco_89238_16x9.jpg This old-fashioned whisky cocktail is an out-and-out classic of the 1960s that will make you feel like a sharp-suited Don Draper in no time. 1 thick slice orange peel1 maraschino cherry, with stem 1 tsp sugar syrup (also sold as gomme syrup)2-3 drops angostura bittersice cubes, as necessary50ml/2fl oz Scotch or bourbontwist of lemon peel, to garnish 1 thick slice orange peel 1 maraschino cherry, with stem 1 tsp sugar syrup (also sold as gomme syrup) 2-3 drops angostura bitters ice cubes, as necessary 50ml/2fl oz Scotch or bourbon twist of lemon peel, to garnish Method Take the orange peel and squeeze it with your fingers. Rub the peel around the insides of a whisky tumbler, then place into the glass. Add the cherry, sugar syrup and bitters, along with three ice cubes.Add half of the scotch or bourbon and stir for about ten seconds. Add more ice and the remaining scotch or bourbon and stir again for 10-15 seconds.To serve, garnish with lemon peel. Take the orange peel and squeeze it with your fingers. Rub the peel around the insides of a whisky tumbler, then place into the glass. Add the cherry, sugar syrup and bitters, along with three ice cubes. Take the orange peel and squeeze it with your fingers. Rub the peel around the insides of a whisky tumbler, then place into the glass. Add the cherry, sugar syrup and bitters, along with three ice cubes. Add half of the scotch or bourbon and stir for about ten seconds. Add more ice and the remaining scotch or bourbon and stir again for 10-15 seconds. Add half of the scotch or bourbon and stir for about ten seconds. Add more ice and the remaining scotch or bourbon and stir again for 10-15 seconds. To serve, garnish with lemon peel. To serve, garnish with lemon peel. | {
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"title": "Old-fashioned whisky cocktail recipe",
"content": "An average of 3.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oldfashionedwhiskyco_89238_16x9.jpg This old-fashioned whisky cocktail is an out-and-out classic of the 1960s that will make you feel like a sharp-suited Don Draper in no time. 1 thick slice orange peel1 maraschino cherry, with stem 1 tsp sugar syrup (also sold as gomme syrup)2-3 drops angostura bittersice cubes, as necessary50ml/2fl oz Scotch or bourbontwist of lemon peel, to garnish 1 thick slice orange peel 1 maraschino cherry, with stem 1 tsp sugar syrup (also sold as gomme syrup) 2-3 drops angostura bitters ice cubes, as necessary 50ml/2fl oz Scotch or bourbon twist of lemon peel, to garnish Method Take the orange peel and squeeze it with your fingers. Rub the peel around the insides of a whisky tumbler, then place into the glass. Add the cherry, sugar syrup and bitters, along with three ice cubes.Add half of the scotch or bourbon and stir for about ten seconds. Add more ice and the remaining scotch or bourbon and stir again for 10-15 seconds.To serve, garnish with lemon peel. Take the orange peel and squeeze it with your fingers. Rub the peel around the insides of a whisky tumbler, then place into the glass. Add the cherry, sugar syrup and bitters, along with three ice cubes. Take the orange peel and squeeze it with your fingers. Rub the peel around the insides of a whisky tumbler, then place into the glass. Add the cherry, sugar syrup and bitters, along with three ice cubes. Add half of the scotch or bourbon and stir for about ten seconds. Add more ice and the remaining scotch or bourbon and stir again for 10-15 seconds. Add half of the scotch or bourbon and stir for about ten seconds. Add more ice and the remaining scotch or bourbon and stir again for 10-15 seconds. To serve, garnish with lemon peel. To serve, garnish with lemon peel."
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} | 5de771488aede90a0143800fac19a28e21a140ddf7bab9d6ff66b86ca83ed6fd | Old Tom collins recipe
An average of 4.5 out of 5 stars from 2 ratings Saturday Kitchen celebrates world gin day with Carmen O'Neal’s Tom Collins. By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients 50ml/2fl oz Old Tom gin 20ml/4 tsp lemon juice20ml/4 tsp sugar syrup100ml/3½fl oz soda waterlemon twist to garnish 50ml/2fl oz Old Tom gin 20ml/4 tsp lemon juice 20ml/4 tsp sugar syrup 100ml/3½fl oz soda water lemon twist to garnish Method In a highball glass pour the Old Tom gin, lemon juice, sugar syrup and stir together. Fill the glass with ice and top with the soda water. Garnish with a twist of lemon. In a highball glass pour the Old Tom gin, lemon juice, sugar syrup and stir together. In a highball glass pour the Old Tom gin, lemon juice, sugar syrup and stir together. Fill the glass with ice and top with the soda water. Fill the glass with ice and top with the soda water. Garnish with a twist of lemon. Garnish with a twist of lemon. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg Bramble. By Jack Wakelin gin recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bramble_92195_16x9.jpg Gimlet. By Jack Wakelin gin recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gimlet_23433_16x9.jpg Gin martini. By Jack Wakelin gin recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_martini_84049_16x9.jpg This recipe is from... Saturday Kitchen. 10/06/2023 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0fw747n.jpg Recipes from this episode Full English American-style pancakesMalaysian chicken curry with flaky flatbreadsRaspberry clover clubNegroni PXSea trout with asparagus and vermouth butter Waggoners rice Full English American-style pancakes Malaysian chicken curry with flaky flatbreads Raspberry clover club Negroni PX Sea trout with asparagus and vermouth butter Waggoners rice | {
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"title": "Old Tom collins recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Saturday Kitchen celebrates world gin day with Carmen O'Neal’s Tom Collins. By Carmen O'Neal From Saturday Kitchen Shopping list Ingredients 50ml/2fl oz Old Tom gin 20ml/4 tsp lemon juice20ml/4 tsp sugar syrup100ml/3½fl oz soda waterlemon twist to garnish 50ml/2fl oz Old Tom gin 20ml/4 tsp lemon juice 20ml/4 tsp sugar syrup 100ml/3½fl oz soda water lemon twist to garnish Method In a highball glass pour the Old Tom gin, lemon juice, sugar syrup and stir together. Fill the glass with ice and top with the soda water. Garnish with a twist of lemon. In a highball glass pour the Old Tom gin, lemon juice, sugar syrup and stir together. In a highball glass pour the Old Tom gin, lemon juice, sugar syrup and stir together. Fill the glass with ice and top with the soda water. Fill the glass with ice and top with the soda water. Garnish with a twist of lemon. Garnish with a twist of lemon. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_sangria_46979_16x9.jpg Bramble. By Jack Wakelin gin recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bramble_92195_16x9.jpg Gimlet. By Jack Wakelin gin recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gimlet_23433_16x9.jpg Gin martini. By Jack Wakelin gin recipes (47) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gin_martini_84049_16x9.jpg This recipe is from... Saturday Kitchen. 10/06/2023 on BBC One https://ichef.bbci.co.uk/images/ic/832xn/p0fw747n.jpg Recipes from this episode Full English American-style pancakesMalaysian chicken curry with flaky flatbreadsRaspberry clover clubNegroni PXSea trout with asparagus and vermouth butter Waggoners rice Full English American-style pancakes Malaysian chicken curry with flaky flatbreads Raspberry clover club Negroni PX Sea trout with asparagus and vermouth butter Waggoners rice"
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} | b1bba024eaf56a23d26571b88d7cf0267814c4678f7d392e5a93be0f5196b3d7 | Olive and lemon tapenade on bruschetta recipe
An average of 5.0 out of 5 stars from 1 rating 100g/3½oz black olives, pits removed1 garlic clove, finely chopped½ lemon, juice and zest3 tbsp olive oil1 tbsp chopped fresh parsleysalt and freshly ground black pepper 100g/3½oz black olives, pits removed 1 garlic clove, finely chopped ½ lemon, juice and zest 3 tbsp olive oil 1 tbsp chopped fresh parsley salt and freshly ground black pepper 3 slices ciabatta bread3 tbsp olive oil 3 slices ciabatta bread 3 tbsp olive oil 8 whole black olives, pits removed lemon wedges 8 whole black olives, pits removed lemon wedges Method For the tapenade, place all of the tapenade ingredients into a small food processor and process until smooth and combined.For the bruschetta, heat a griddle pan until hot. Drizzle the slices of bread with the oil and chargrill until golden-brown on both sides.Serve the tapenade spread over the bruschetta and scatter over the olives and lemon wedges. For the tapenade, place all of the tapenade ingredients into a small food processor and process until smooth and combined. For the tapenade, place all of the tapenade ingredients into a small food processor and process until smooth and combined. For the bruschetta, heat a griddle pan until hot. Drizzle the slices of bread with the oil and chargrill until golden-brown on both sides. For the bruschetta, heat a griddle pan until hot. Drizzle the slices of bread with the oil and chargrill until golden-brown on both sides. Serve the tapenade spread over the bruschetta and scatter over the olives and lemon wedges. Serve the tapenade spread over the bruschetta and scatter over the olives and lemon wedges. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Olive and lemon tapenade on bruschetta recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 100g/3½oz black olives, pits removed1 garlic clove, finely chopped½ lemon, juice and zest3 tbsp olive oil1 tbsp chopped fresh parsleysalt and freshly ground black pepper 100g/3½oz black olives, pits removed 1 garlic clove, finely chopped ½ lemon, juice and zest 3 tbsp olive oil 1 tbsp chopped fresh parsley salt and freshly ground black pepper 3 slices ciabatta bread3 tbsp olive oil 3 slices ciabatta bread 3 tbsp olive oil 8 whole black olives, pits removed lemon wedges 8 whole black olives, pits removed lemon wedges Method For the tapenade, place all of the tapenade ingredients into a small food processor and process until smooth and combined.For the bruschetta, heat a griddle pan until hot. Drizzle the slices of bread with the oil and chargrill until golden-brown on both sides.Serve the tapenade spread over the bruschetta and scatter over the olives and lemon wedges. For the tapenade, place all of the tapenade ingredients into a small food processor and process until smooth and combined. For the tapenade, place all of the tapenade ingredients into a small food processor and process until smooth and combined. For the bruschetta, heat a griddle pan until hot. Drizzle the slices of bread with the oil and chargrill until golden-brown on both sides. For the bruschetta, heat a griddle pan until hot. Drizzle the slices of bread with the oil and chargrill until golden-brown on both sides. Serve the tapenade spread over the bruschetta and scatter over the olives and lemon wedges. Serve the tapenade spread over the bruschetta and scatter over the olives and lemon wedges."
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} | 0784cd085c430cc020a2b99b6ca258e486a17a872b5ac1e4ca512d933f3c29f2 | Pad Thai recipe
An average of 3.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pad_thai_36788_16x9.jpg Rice noodles are a fantastic storecupboard ingredient and I regularly stock up at Asian markets where you can also buy jumbo-sized bottles of staples like fish sauce, soy sauce, and so much more. This dish is possibly one of the most famous Thai dishes and appears on menus throughout the world. Rightfully so, it’s a speedy dish full of deep layers of sweet and aromatic flavours. Each serving provides 507kcal, 28g protein, 59g carbohydrate (of which 6g sugars), 17g fat (of which 3g saturates), 3.5g fibre and 3.5g salt. 250g/9oz flat rice noodles 3 garlic cloves, roughly chopped good handful coriander leaves and stalks 1 red chilli, seeds removed, roughly chopped 2 limes, zest and juice2 tbsp sunflower oil 20 raw tiger prawns, de-shelled, heads and black vein removed 6 spring onions, trimmed and finely sliced 100g/3½oz beansprouts 3 tbsp Thai fish sauce (Nam Pla) 1 tbsp light soft brown sugar 2 large free-range eggs, beaten lime wedges, to garnish 4 tbsp toasted sesame seeds, roughly chopped, to garnish 250g/9oz flat rice noodles 3 garlic cloves, roughly chopped good handful coriander leaves and stalks 1 red chilli, seeds removed, roughly chopped 2 limes, zest and juice 2 tbsp sunflower oil 20 raw tiger prawns, de-shelled, heads and black vein removed 6 spring onions, trimmed and finely sliced 100g/3½oz beansprouts 3 tbsp Thai fish sauce (Nam Pla) 1 tbsp light soft brown sugar 2 large free-range eggs, beaten lime wedges, to garnish 4 tbsp toasted sesame seeds, roughly chopped, to garnish Method Cook the noodles according to the packet instructions then drain them and set aside.In a pestle and mortar, make a paste from the garlic, coriander stalks, red chilli and lime zest.Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about one minute, or until it becomes aromatic. Add the prawns, half of the spring onions and half of the beansprouts and stir-fry for two minutes.Add the drained noodles and mix through. Stir in the lime juice, fish sauce and brown sugar and cook for two minutes. Pour in the beaten eggs and mix through the noodles until just cooked.Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, toasted sesame seeds, and the remaining spring onions and bean sprouts. Cook the noodles according to the packet instructions then drain them and set aside. Cook the noodles according to the packet instructions then drain them and set aside. In a pestle and mortar, make a paste from the garlic, coriander stalks, red chilli and lime zest. In a pestle and mortar, make a paste from the garlic, coriander stalks, red chilli and lime zest. Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about one minute, or until it becomes aromatic. Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about one minute, or until it becomes aromatic. Add the prawns, half of the spring onions and half of the beansprouts and stir-fry for two minutes. Add the prawns, half of the spring onions and half of the beansprouts and stir-fry for two minutes. Add the drained noodles and mix through. Stir in the lime juice, fish sauce and brown sugar and cook for two minutes. Pour in the beaten eggs and mix through the noodles until just cooked. Add the drained noodles and mix through. Stir in the lime juice, fish sauce and brown sugar and cook for two minutes. Pour in the beaten eggs and mix through the noodles until just cooked. Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, toasted sesame seeds, and the remaining spring onions and bean sprouts. Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, toasted sesame seeds, and the remaining spring onions and bean sprouts. | {
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"content": "An average of 3.4 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pad_thai_36788_16x9.jpg Rice noodles are a fantastic storecupboard ingredient and I regularly stock up at Asian markets where you can also buy jumbo-sized bottles of staples like fish sauce, soy sauce, and so much more. This dish is possibly one of the most famous Thai dishes and appears on menus throughout the world. Rightfully so, it’s a speedy dish full of deep layers of sweet and aromatic flavours. Each serving provides 507kcal, 28g protein, 59g carbohydrate (of which 6g sugars), 17g fat (of which 3g saturates), 3.5g fibre and 3.5g salt. 250g/9oz flat rice noodles 3 garlic cloves, roughly chopped good handful coriander leaves and stalks 1 red chilli, seeds removed, roughly chopped 2 limes, zest and juice2 tbsp sunflower oil 20 raw tiger prawns, de-shelled, heads and black vein removed 6 spring onions, trimmed and finely sliced 100g/3½oz beansprouts 3 tbsp Thai fish sauce (Nam Pla) 1 tbsp light soft brown sugar 2 large free-range eggs, beaten lime wedges, to garnish 4 tbsp toasted sesame seeds, roughly chopped, to garnish 250g/9oz flat rice noodles 3 garlic cloves, roughly chopped good handful coriander leaves and stalks 1 red chilli, seeds removed, roughly chopped 2 limes, zest and juice 2 tbsp sunflower oil 20 raw tiger prawns, de-shelled, heads and black vein removed 6 spring onions, trimmed and finely sliced 100g/3½oz beansprouts 3 tbsp Thai fish sauce (Nam Pla) 1 tbsp light soft brown sugar 2 large free-range eggs, beaten lime wedges, to garnish 4 tbsp toasted sesame seeds, roughly chopped, to garnish Method Cook the noodles according to the packet instructions then drain them and set aside.In a pestle and mortar, make a paste from the garlic, coriander stalks, red chilli and lime zest.Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about one minute, or until it becomes aromatic. Add the prawns, half of the spring onions and half of the beansprouts and stir-fry for two minutes.Add the drained noodles and mix through. Stir in the lime juice, fish sauce and brown sugar and cook for two minutes. Pour in the beaten eggs and mix through the noodles until just cooked.Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, toasted sesame seeds, and the remaining spring onions and bean sprouts. Cook the noodles according to the packet instructions then drain them and set aside. Cook the noodles according to the packet instructions then drain them and set aside. In a pestle and mortar, make a paste from the garlic, coriander stalks, red chilli and lime zest. In a pestle and mortar, make a paste from the garlic, coriander stalks, red chilli and lime zest. Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about one minute, or until it becomes aromatic. Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about one minute, or until it becomes aromatic. Add the prawns, half of the spring onions and half of the beansprouts and stir-fry for two minutes. Add the prawns, half of the spring onions and half of the beansprouts and stir-fry for two minutes. Add the drained noodles and mix through. Stir in the lime juice, fish sauce and brown sugar and cook for two minutes. Pour in the beaten eggs and mix through the noodles until just cooked. Add the drained noodles and mix through. Stir in the lime juice, fish sauce and brown sugar and cook for two minutes. Pour in the beaten eggs and mix through the noodles until just cooked. Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, toasted sesame seeds, and the remaining spring onions and bean sprouts. Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, toasted sesame seeds, and the remaining spring onions and bean sprouts."
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} | caf580222c32a32ffc369c6d7bedf810be828ec65094b498d5f4595f02f3ee0e | Pad Thai salad recipe
An average of 4.5 out of 5 stars from 2 ratings John Torode's refreshing pad Thai salad is quick and easy to prepare. Leave out the chicken for a pescaterian's heaven. 250g/9oz medium rice noodles3 Thai shallots, roughly chopped2 garlic cloves, roughly chopped2 tbsp fresh coriander root1 tsp chilli powder50ml/1¾oz sunflower oil200g/7oz minced chicken50g/1¾oz dried shrimps4 spring onions, finely chopped150g/5½oz beansprouts25ml/2 tbsp soy sauce25ml/2 tbsp oyster sauce 2 medium free-range eggs3 limes, juice only 250g/9oz medium rice noodles 3 Thai shallots, roughly chopped 2 garlic cloves, roughly chopped 2 tbsp fresh coriander root 1 tsp chilli powder 50ml/1¾oz sunflower oil 200g/7oz minced chicken 50g/1¾oz dried shrimps 4 spring onions, finely chopped 150g/5½oz beansprouts 25ml/2 tbsp soy sauce 25ml/2 tbsp oyster sauce 2 medium free-range eggs 3 limes, juice only 75g/2½oz roasted peanuts, roughly chopped100g/3½oz beansprouts4 spring onions, green part only, finely chopped1 red chilli, juliennedfresh coriander, picked1 tbsp pickled turnip, shredded 75g/2½oz roasted peanuts, roughly chopped 100g/3½oz beansprouts 4 spring onions, green part only, finely chopped 1 red chilli, julienned fresh coriander, picked 1 tbsp pickled turnip, shredded Method Put the noodles in a large, heatproof bowl and pour over boiling water until they are submerged. Leave for 2–3 minutes, then drain well and place in cold water to cool.Grind the shallots, garlic, coriander root and chilli powder in a mortar, adding a touch of water to bring it to a paste.Heat the oil in a large frying pan, add the chicken and cook until brown. Add the shrimps, spring onions and beansprouts and cook for a further minute.Stir in the soy sauce and oyster sauce and cook for another minute.Add the drained noodles, eggs, lime juice and leaves. Toss gently until the eggs are cooked.To serve, place the pad Thai salad into a large serving bowl and top with all the garnishes. Put the noodles in a large, heatproof bowl and pour over boiling water until they are submerged. Leave for 2–3 minutes, then drain well and place in cold water to cool. Put the noodles in a large, heatproof bowl and pour over boiling water until they are submerged. Leave for 2–3 minutes, then drain well and place in cold water to cool. Grind the shallots, garlic, coriander root and chilli powder in a mortar, adding a touch of water to bring it to a paste. Grind the shallots, garlic, coriander root and chilli powder in a mortar, adding a touch of water to bring it to a paste. Heat the oil in a large frying pan, add the chicken and cook until brown. Add the shrimps, spring onions and beansprouts and cook for a further minute. Heat the oil in a large frying pan, add the chicken and cook until brown. Add the shrimps, spring onions and beansprouts and cook for a further minute. Stir in the soy sauce and oyster sauce and cook for another minute. Stir in the soy sauce and oyster sauce and cook for another minute. Add the drained noodles, eggs, lime juice and leaves. Toss gently until the eggs are cooked. Add the drained noodles, eggs, lime juice and leaves. Toss gently until the eggs are cooked. To serve, place the pad Thai salad into a large serving bowl and top with all the garnishes. To serve, place the pad Thai salad into a large serving bowl and top with all the garnishes. | {
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"title": "Pad Thai salad recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings John Torode's refreshing pad Thai salad is quick and easy to prepare. Leave out the chicken for a pescaterian's heaven. 250g/9oz medium rice noodles3 Thai shallots, roughly chopped2 garlic cloves, roughly chopped2 tbsp fresh coriander root1 tsp chilli powder50ml/1¾oz sunflower oil200g/7oz minced chicken50g/1¾oz dried shrimps4 spring onions, finely chopped150g/5½oz beansprouts25ml/2 tbsp soy sauce25ml/2 tbsp oyster sauce 2 medium free-range eggs3 limes, juice only 250g/9oz medium rice noodles 3 Thai shallots, roughly chopped 2 garlic cloves, roughly chopped 2 tbsp fresh coriander root 1 tsp chilli powder 50ml/1¾oz sunflower oil 200g/7oz minced chicken 50g/1¾oz dried shrimps 4 spring onions, finely chopped 150g/5½oz beansprouts 25ml/2 tbsp soy sauce 25ml/2 tbsp oyster sauce 2 medium free-range eggs 3 limes, juice only 75g/2½oz roasted peanuts, roughly chopped100g/3½oz beansprouts4 spring onions, green part only, finely chopped1 red chilli, juliennedfresh coriander, picked1 tbsp pickled turnip, shredded 75g/2½oz roasted peanuts, roughly chopped 100g/3½oz beansprouts 4 spring onions, green part only, finely chopped 1 red chilli, julienned fresh coriander, picked 1 tbsp pickled turnip, shredded Method Put the noodles in a large, heatproof bowl and pour over boiling water until they are submerged. Leave for 2–3 minutes, then drain well and place in cold water to cool.Grind the shallots, garlic, coriander root and chilli powder in a mortar, adding a touch of water to bring it to a paste.Heat the oil in a large frying pan, add the chicken and cook until brown. Add the shrimps, spring onions and beansprouts and cook for a further minute.Stir in the soy sauce and oyster sauce and cook for another minute.Add the drained noodles, eggs, lime juice and leaves. Toss gently until the eggs are cooked.To serve, place the pad Thai salad into a large serving bowl and top with all the garnishes. Put the noodles in a large, heatproof bowl and pour over boiling water until they are submerged. Leave for 2–3 minutes, then drain well and place in cold water to cool. Put the noodles in a large, heatproof bowl and pour over boiling water until they are submerged. Leave for 2–3 minutes, then drain well and place in cold water to cool. Grind the shallots, garlic, coriander root and chilli powder in a mortar, adding a touch of water to bring it to a paste. Grind the shallots, garlic, coriander root and chilli powder in a mortar, adding a touch of water to bring it to a paste. Heat the oil in a large frying pan, add the chicken and cook until brown. Add the shrimps, spring onions and beansprouts and cook for a further minute. Heat the oil in a large frying pan, add the chicken and cook until brown. Add the shrimps, spring onions and beansprouts and cook for a further minute. Stir in the soy sauce and oyster sauce and cook for another minute. Stir in the soy sauce and oyster sauce and cook for another minute. Add the drained noodles, eggs, lime juice and leaves. Toss gently until the eggs are cooked. Add the drained noodles, eggs, lime juice and leaves. Toss gently until the eggs are cooked. To serve, place the pad Thai salad into a large serving bowl and top with all the garnishes. To serve, place the pad Thai salad into a large serving bowl and top with all the garnishes."
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} | d552023302a8d7b50d1e2414b90655f474cd3abb17a7e050c47706084926099e | Padron peppers recipe
An average of 5.0 out of 5 stars from 4 ratings Use a good-quality extra virgin olive oil for drizzling here if you can – the oil used for frying can just be a basic, light olive oil or even vegetable oil. 1 tbsp olive or vegetable oil150g/5½oz padron peppersflaky sea salt2 tbsp extra virgin olive oil 1 tbsp olive or vegetable oil 150g/5½oz padron peppers flaky sea salt 2 tbsp extra virgin olive oil Method Heat the olive oil in a large (preferably cast iron) frying pan over a high heat. When the air above the oil starts to shimmer and the pan is too hot to comfortably hold your hand over, add the padron peppers.Cook on one side for 1 minute, or until the skins to start to blacken and blister, then turn over. Cook for a further minute then continue to cook, shaking the pan regularly, for another 2–3 minutes, or until the peppers are blistered all over but have softened to the point that they are just tender.Remove from the pan and drizzle over the extra virgin olive oil. Sprinkle over a generous pinch of flaky sea salt. Serve immediately or at room temperature. Heat the olive oil in a large (preferably cast iron) frying pan over a high heat. When the air above the oil starts to shimmer and the pan is too hot to comfortably hold your hand over, add the padron peppers. Heat the olive oil in a large (preferably cast iron) frying pan over a high heat. When the air above the oil starts to shimmer and the pan is too hot to comfortably hold your hand over, add the padron peppers. Cook on one side for 1 minute, or until the skins to start to blacken and blister, then turn over. Cook on one side for 1 minute, or until the skins to start to blacken and blister, then turn over. Cook for a further minute then continue to cook, shaking the pan regularly, for another 2–3 minutes, or until the peppers are blistered all over but have softened to the point that they are just tender. Cook for a further minute then continue to cook, shaking the pan regularly, for another 2–3 minutes, or until the peppers are blistered all over but have softened to the point that they are just tender. Remove from the pan and drizzle over the extra virgin olive oil. Sprinkle over a generous pinch of flaky sea salt. Serve immediately or at room temperature. Remove from the pan and drizzle over the extra virgin olive oil. Sprinkle over a generous pinch of flaky sea salt. Serve immediately or at room temperature. | {
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"url": "https://www.bbc.co.uk/food/recipes/padron_peppers_93262",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Padron peppers recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Use a good-quality extra virgin olive oil for drizzling here if you can – the oil used for frying can just be a basic, light olive oil or even vegetable oil. 1 tbsp olive or vegetable oil150g/5½oz padron peppersflaky sea salt2 tbsp extra virgin olive oil 1 tbsp olive or vegetable oil 150g/5½oz padron peppers flaky sea salt 2 tbsp extra virgin olive oil Method Heat the olive oil in a large (preferably cast iron) frying pan over a high heat. When the air above the oil starts to shimmer and the pan is too hot to comfortably hold your hand over, add the padron peppers.Cook on one side for 1 minute, or until the skins to start to blacken and blister, then turn over. Cook for a further minute then continue to cook, shaking the pan regularly, for another 2–3 minutes, or until the peppers are blistered all over but have softened to the point that they are just tender.Remove from the pan and drizzle over the extra virgin olive oil. Sprinkle over a generous pinch of flaky sea salt. Serve immediately or at room temperature. Heat the olive oil in a large (preferably cast iron) frying pan over a high heat. When the air above the oil starts to shimmer and the pan is too hot to comfortably hold your hand over, add the padron peppers. Heat the olive oil in a large (preferably cast iron) frying pan over a high heat. When the air above the oil starts to shimmer and the pan is too hot to comfortably hold your hand over, add the padron peppers. Cook on one side for 1 minute, or until the skins to start to blacken and blister, then turn over. Cook on one side for 1 minute, or until the skins to start to blacken and blister, then turn over. Cook for a further minute then continue to cook, shaking the pan regularly, for another 2–3 minutes, or until the peppers are blistered all over but have softened to the point that they are just tender. Cook for a further minute then continue to cook, shaking the pan regularly, for another 2–3 minutes, or until the peppers are blistered all over but have softened to the point that they are just tender. Remove from the pan and drizzle over the extra virgin olive oil. Sprinkle over a generous pinch of flaky sea salt. Serve immediately or at room temperature. Remove from the pan and drizzle over the extra virgin olive oil. Sprinkle over a generous pinch of flaky sea salt. Serve immediately or at room temperature."
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} | 7c6e1ff2c12a8f4899ce43b31cbdeb47850f85af9ab2be7e4e1826c58096a88a | Pain au lait recipe
An average of 4.0 out of 5 stars from 1 rating This sweet, buttery bun is really quite simple and looks gorgeous dotted with nibbed sugar. 150ml/5½fl oz lukewarm full-fat milk5g fast-action yeast275g/9¾oz plain flour75g/2½oz strong bread flour45g/1¾oz sugar1 tsp salt75g/2½oz unsalted butter, softened1 large free-range egg, beaten, plus extra for glazingnibbed sugar (pearl sugar), for sprinkling 150ml/5½fl oz lukewarm full-fat milk 5g fast-action yeast 275g/9¾oz plain flour 75g/2½oz strong bread flour 45g/1¾oz sugar 1 tsp salt 75g/2½oz unsalted butter, softened 1 large free-range egg, beaten, plus extra for glazing nibbed sugar (pearl sugar), for sprinkling Method In a small bowl, mix the milk and yeast together, and set aside for five minutes.In a large bowl, mix the flours, sugar and salt until thoroughly combined.Pour in the yeast and milk mixture, softened butter and beaten egg and stir to combine.Turn out onto a lightly floured work surface and knead (use a dough scraper) for 10 minutes, or until smooth and no longer sticky.Put the dough into a clean bowl, cover with a clean tea towel and leave to prove for 30 minutes. Preheat the oven to 210C/410F/Gas 6½. Weigh the dough and cut into 12 equal pieces. Roll into balls and leave to rest, covered, for 10 minutes. Using a rolling pin, roll each dough ball out into an 8cm/3in circle. Fold one-third of the circle into the centre and press with your thumb to stick it down. Then fold the opposite third of the circle into the centre. Fold this shape in half lengthwise to form a cylinder. Roll gently to seal the sides together, pressing slightly harder at the ends to make them slightly pointed. Place the buns, seam-side down, onto baking trays lined with baking parchment. Cover the dough with cling film and allow to rise for 30 minutes. Brush each of the buns with egg and, using scissors, snip a zig-zag shape onto the top. Sprinkle with nibbed sugar and bake for 10-12 minutes. In a small bowl, mix the milk and yeast together, and set aside for five minutes. In a small bowl, mix the milk and yeast together, and set aside for five minutes. In a large bowl, mix the flours, sugar and salt until thoroughly combined. In a large bowl, mix the flours, sugar and salt until thoroughly combined. Pour in the yeast and milk mixture, softened butter and beaten egg and stir to combine. Pour in the yeast and milk mixture, softened butter and beaten egg and stir to combine. Turn out onto a lightly floured work surface and knead (use a dough scraper) for 10 minutes, or until smooth and no longer sticky. Turn out onto a lightly floured work surface and knead (use a dough scraper) for 10 minutes, or until smooth and no longer sticky. Put the dough into a clean bowl, cover with a clean tea towel and leave to prove for 30 minutes. Put the dough into a clean bowl, cover with a clean tea towel and leave to prove for 30 minutes. Preheat the oven to 210C/410F/Gas 6½. Preheat the oven to 210C/410F/Gas 6½. Weigh the dough and cut into 12 equal pieces. Roll into balls and leave to rest, covered, for 10 minutes. Weigh the dough and cut into 12 equal pieces. Roll into balls and leave to rest, covered, for 10 minutes. Using a rolling pin, roll each dough ball out into an 8cm/3in circle. Fold one-third of the circle into the centre and press with your thumb to stick it down. Then fold the opposite third of the circle into the centre. Fold this shape in half lengthwise to form a cylinder. Roll gently to seal the sides together, pressing slightly harder at the ends to make them slightly pointed. Place the buns, seam-side down, onto baking trays lined with baking parchment. Using a rolling pin, roll each dough ball out into an 8cm/3in circle. Fold one-third of the circle into the centre and press with your thumb to stick it down. Then fold the opposite third of the circle into the centre. Fold this shape in half lengthwise to form a cylinder. Roll gently to seal the sides together, pressing slightly harder at the ends to make them slightly pointed. Place the buns, seam-side down, onto baking trays lined with baking parchment. Cover the dough with cling film and allow to rise for 30 minutes. Cover the dough with cling film and allow to rise for 30 minutes. Brush each of the buns with egg and, using scissors, snip a zig-zag shape onto the top. Sprinkle with nibbed sugar and bake for 10-12 minutes. Brush each of the buns with egg and, using scissors, snip a zig-zag shape onto the top. Sprinkle with nibbed sugar and bake for 10-12 minutes. | {
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"url": "https://www.bbc.co.uk/food/recipes/pain_au_lait_22273",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pain au lait recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating This sweet, buttery bun is really quite simple and looks gorgeous dotted with nibbed sugar. 150ml/5½fl oz lukewarm full-fat milk5g fast-action yeast275g/9¾oz plain flour75g/2½oz strong bread flour45g/1¾oz sugar1 tsp salt75g/2½oz unsalted butter, softened1 large free-range egg, beaten, plus extra for glazingnibbed sugar (pearl sugar), for sprinkling 150ml/5½fl oz lukewarm full-fat milk 5g fast-action yeast 275g/9¾oz plain flour 75g/2½oz strong bread flour 45g/1¾oz sugar 1 tsp salt 75g/2½oz unsalted butter, softened 1 large free-range egg, beaten, plus extra for glazing nibbed sugar (pearl sugar), for sprinkling Method In a small bowl, mix the milk and yeast together, and set aside for five minutes.In a large bowl, mix the flours, sugar and salt until thoroughly combined.Pour in the yeast and milk mixture, softened butter and beaten egg and stir to combine.Turn out onto a lightly floured work surface and knead (use a dough scraper) for 10 minutes, or until smooth and no longer sticky.Put the dough into a clean bowl, cover with a clean tea towel and leave to prove for 30 minutes. Preheat the oven to 210C/410F/Gas 6½. Weigh the dough and cut into 12 equal pieces. Roll into balls and leave to rest, covered, for 10 minutes. Using a rolling pin, roll each dough ball out into an 8cm/3in circle. Fold one-third of the circle into the centre and press with your thumb to stick it down. Then fold the opposite third of the circle into the centre. Fold this shape in half lengthwise to form a cylinder. Roll gently to seal the sides together, pressing slightly harder at the ends to make them slightly pointed. Place the buns, seam-side down, onto baking trays lined with baking parchment. Cover the dough with cling film and allow to rise for 30 minutes. Brush each of the buns with egg and, using scissors, snip a zig-zag shape onto the top. Sprinkle with nibbed sugar and bake for 10-12 minutes. In a small bowl, mix the milk and yeast together, and set aside for five minutes. In a small bowl, mix the milk and yeast together, and set aside for five minutes. In a large bowl, mix the flours, sugar and salt until thoroughly combined. In a large bowl, mix the flours, sugar and salt until thoroughly combined. Pour in the yeast and milk mixture, softened butter and beaten egg and stir to combine. Pour in the yeast and milk mixture, softened butter and beaten egg and stir to combine. Turn out onto a lightly floured work surface and knead (use a dough scraper) for 10 minutes, or until smooth and no longer sticky. Turn out onto a lightly floured work surface and knead (use a dough scraper) for 10 minutes, or until smooth and no longer sticky. Put the dough into a clean bowl, cover with a clean tea towel and leave to prove for 30 minutes. Put the dough into a clean bowl, cover with a clean tea towel and leave to prove for 30 minutes. Preheat the oven to 210C/410F/Gas 6½. Preheat the oven to 210C/410F/Gas 6½. Weigh the dough and cut into 12 equal pieces. Roll into balls and leave to rest, covered, for 10 minutes. Weigh the dough and cut into 12 equal pieces. Roll into balls and leave to rest, covered, for 10 minutes. Using a rolling pin, roll each dough ball out into an 8cm/3in circle. Fold one-third of the circle into the centre and press with your thumb to stick it down. Then fold the opposite third of the circle into the centre. Fold this shape in half lengthwise to form a cylinder. Roll gently to seal the sides together, pressing slightly harder at the ends to make them slightly pointed. Place the buns, seam-side down, onto baking trays lined with baking parchment. Using a rolling pin, roll each dough ball out into an 8cm/3in circle. Fold one-third of the circle into the centre and press with your thumb to stick it down. Then fold the opposite third of the circle into the centre. Fold this shape in half lengthwise to form a cylinder. Roll gently to seal the sides together, pressing slightly harder at the ends to make them slightly pointed. Place the buns, seam-side down, onto baking trays lined with baking parchment. Cover the dough with cling film and allow to rise for 30 minutes. Cover the dough with cling film and allow to rise for 30 minutes. Brush each of the buns with egg and, using scissors, snip a zig-zag shape onto the top. Sprinkle with nibbed sugar and bake for 10-12 minutes. Brush each of the buns with egg and, using scissors, snip a zig-zag shape onto the top. Sprinkle with nibbed sugar and bake for 10-12 minutes."
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} | b7355d107a38ea7429255d9de1643002d3601503ed725b94a3197be1c9733320 | Pan roasted duck breast with orange sauce, carrots and courgettes recipe
An average of 3.7 out of 5 stars from 7 ratings 4 duck breasts75g/3oz white caster sugar2 oranges, zest and juice2 tbsp sherry vinegar300ml/11fl oz reduced chicken stock3 carrots, peeled and sliced3 courgettes, thickly sliced 4 duck breasts 75g/3oz white caster sugar 2 oranges, zest and juice 2 tbsp sherry vinegar 300ml/11fl oz reduced chicken stock 3 carrots, peeled and sliced 3 courgettes, thickly sliced Method Preheat the oven to 200C/400F/Gas 6. Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 minutes, or until golden-brown. Turn over and cook for a further 1-2 minutes. Place into the oven for 8-10 minutes.Remove from the oven and set the duck aside to rest for five minutes.Meanwhile, heat a frying pan until hot, add the caster sugar and cook to a caramel.Remove from the heat then add the orange juice and vinegar, return to the heat and cook for a couple of minutes.Add the chicken stock, return to a simmer and cook for 3-4 minutes until just thickened.Add the orange zest then season with salt and freshly ground black pepper.Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and steam for two minutes.Add the courgettes and steam for another three minutes until just tender.To serve, carve the duck into thick slices.Place the carrots and courgettes onto the plate the lay the sliced duck over the top. Finish with a spoonful of orange sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 minutes, or until golden-brown. Turn over and cook for a further 1-2 minutes. Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 minutes, or until golden-brown. Turn over and cook for a further 1-2 minutes. Place into the oven for 8-10 minutes. Place into the oven for 8-10 minutes. Remove from the oven and set the duck aside to rest for five minutes. Remove from the oven and set the duck aside to rest for five minutes. Meanwhile, heat a frying pan until hot, add the caster sugar and cook to a caramel. Meanwhile, heat a frying pan until hot, add the caster sugar and cook to a caramel. Remove from the heat then add the orange juice and vinegar, return to the heat and cook for a couple of minutes. Remove from the heat then add the orange juice and vinegar, return to the heat and cook for a couple of minutes. Add the chicken stock, return to a simmer and cook for 3-4 minutes until just thickened. Add the chicken stock, return to a simmer and cook for 3-4 minutes until just thickened. Add the orange zest then season with salt and freshly ground black pepper. Add the orange zest then season with salt and freshly ground black pepper. Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and steam for two minutes. Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and steam for two minutes. Add the courgettes and steam for another three minutes until just tender. Add the courgettes and steam for another three minutes until just tender. To serve, carve the duck into thick slices.Place the carrots and courgettes onto the plate the lay the sliced duck over the top. Finish with a spoonful of orange sauce. To serve, carve the duck into thick slices.Place the carrots and courgettes onto the plate the lay the sliced duck over the top. Finish with a spoonful of orange sauce. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Pan roasted duck breast with orange sauce, carrots and courgettes recipe",
"content": "An average of 3.7 out of 5 stars from 7 ratings 4 duck breasts75g/3oz white caster sugar2 oranges, zest and juice2 tbsp sherry vinegar300ml/11fl oz reduced chicken stock3 carrots, peeled and sliced3 courgettes, thickly sliced 4 duck breasts 75g/3oz white caster sugar 2 oranges, zest and juice 2 tbsp sherry vinegar 300ml/11fl oz reduced chicken stock 3 carrots, peeled and sliced 3 courgettes, thickly sliced Method Preheat the oven to 200C/400F/Gas 6. Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 minutes, or until golden-brown. Turn over and cook for a further 1-2 minutes. Place into the oven for 8-10 minutes.Remove from the oven and set the duck aside to rest for five minutes.Meanwhile, heat a frying pan until hot, add the caster sugar and cook to a caramel.Remove from the heat then add the orange juice and vinegar, return to the heat and cook for a couple of minutes.Add the chicken stock, return to a simmer and cook for 3-4 minutes until just thickened.Add the orange zest then season with salt and freshly ground black pepper.Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and steam for two minutes.Add the courgettes and steam for another three minutes until just tender.To serve, carve the duck into thick slices.Place the carrots and courgettes onto the plate the lay the sliced duck over the top. Finish with a spoonful of orange sauce. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 minutes, or until golden-brown. Turn over and cook for a further 1-2 minutes. Heat an ovenproof frying pan until very hot, add the duck breasts, fat-side down and cook for 3-4 minutes, or until golden-brown. Turn over and cook for a further 1-2 minutes. Place into the oven for 8-10 minutes. Place into the oven for 8-10 minutes. Remove from the oven and set the duck aside to rest for five minutes. Remove from the oven and set the duck aside to rest for five minutes. Meanwhile, heat a frying pan until hot, add the caster sugar and cook to a caramel. Meanwhile, heat a frying pan until hot, add the caster sugar and cook to a caramel. Remove from the heat then add the orange juice and vinegar, return to the heat and cook for a couple of minutes. Remove from the heat then add the orange juice and vinegar, return to the heat and cook for a couple of minutes. Add the chicken stock, return to a simmer and cook for 3-4 minutes until just thickened. Add the chicken stock, return to a simmer and cook for 3-4 minutes until just thickened. Add the orange zest then season with salt and freshly ground black pepper. Add the orange zest then season with salt and freshly ground black pepper. Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and steam for two minutes. Bring a pan of salted water to the boil, cover with a steamer insert then add the carrots, cover and steam for two minutes. Add the courgettes and steam for another three minutes until just tender. Add the courgettes and steam for another three minutes until just tender. To serve, carve the duck into thick slices.Place the carrots and courgettes onto the plate the lay the sliced duck over the top. Finish with a spoonful of orange sauce. To serve, carve the duck into thick slices.Place the carrots and courgettes onto the plate the lay the sliced duck over the top. Finish with a spoonful of orange sauce."
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} | 89992b1c776905cff1734422de2768be49ad1f2b0648dd4596f794232f1a9165 | Pan-fried balsamic and honey glazed salmon with cheese and rocket mash recipe
An average of 4.3 out of 5 stars from 4 ratings 1 tbsp olive oil1x110g/4oz thin salmon fillet, skin on1 tbsp balsamic vinegar2 tsp clear honey2 tsp sesame seeds 1 tbsp olive oil 1x110g/4oz thin salmon fillet, skin on 1 tbsp balsamic vinegar 2 tsp clear honey 2 tsp sesame seeds 1 small potato, peeled and diced25g/1oz butter2 tbsp double cream2 tbsp cheddar cheese, grated35g/1¼oz rocket, chopped 1 small potato, peeled and diced 25g/1oz butter 2 tbsp double cream 2 tbsp cheddar cheese, grated 35g/1¼oz rocket, chopped Method For the salmon, heat the oil in a frying pan over a high heat. When hot add the salmon and pan fry for 1-2 minutes on each side.Keeping the salmon in the pan, drain the oil from the pan and add the balsamic vinegar and cook for two minutes. Finally add the honey and the sesame seeds. Remove the salmon from the pan. To make a sauce, add one tablespoon of hot water to the frying pan and stir well to remove the sticky bits from the bottom of the pan.For the mash, bring a saucepan of salted water to the boil. Boil the potatoes for ten minutes.Drain the potatoes and place into a bowl with the butter, cream, cheese and rocket and mash together. To serve, place the mash onto a serving plate with the salmon on top. Drizzle with the sauce. For the salmon, heat the oil in a frying pan over a high heat. When hot add the salmon and pan fry for 1-2 minutes on each side. For the salmon, heat the oil in a frying pan over a high heat. When hot add the salmon and pan fry for 1-2 minutes on each side. Keeping the salmon in the pan, drain the oil from the pan and add the balsamic vinegar and cook for two minutes. Keeping the salmon in the pan, drain the oil from the pan and add the balsamic vinegar and cook for two minutes. Finally add the honey and the sesame seeds. Remove the salmon from the pan. To make a sauce, add one tablespoon of hot water to the frying pan and stir well to remove the sticky bits from the bottom of the pan. Finally add the honey and the sesame seeds. Remove the salmon from the pan. To make a sauce, add one tablespoon of hot water to the frying pan and stir well to remove the sticky bits from the bottom of the pan. For the mash, bring a saucepan of salted water to the boil. Boil the potatoes for ten minutes. For the mash, bring a saucepan of salted water to the boil. Boil the potatoes for ten minutes. Drain the potatoes and place into a bowl with the butter, cream, cheese and rocket and mash together. Drain the potatoes and place into a bowl with the butter, cream, cheese and rocket and mash together. To serve, place the mash onto a serving plate with the salmon on top. Drizzle with the sauce. To serve, place the mash onto a serving plate with the salmon on top. Drizzle with the sauce. | {
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"title": "Pan-fried balsamic and honey glazed salmon with cheese and rocket mash recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings 1 tbsp olive oil1x110g/4oz thin salmon fillet, skin on1 tbsp balsamic vinegar2 tsp clear honey2 tsp sesame seeds 1 tbsp olive oil 1x110g/4oz thin salmon fillet, skin on 1 tbsp balsamic vinegar 2 tsp clear honey 2 tsp sesame seeds 1 small potato, peeled and diced25g/1oz butter2 tbsp double cream2 tbsp cheddar cheese, grated35g/1¼oz rocket, chopped 1 small potato, peeled and diced 25g/1oz butter 2 tbsp double cream 2 tbsp cheddar cheese, grated 35g/1¼oz rocket, chopped Method For the salmon, heat the oil in a frying pan over a high heat. When hot add the salmon and pan fry for 1-2 minutes on each side.Keeping the salmon in the pan, drain the oil from the pan and add the balsamic vinegar and cook for two minutes. Finally add the honey and the sesame seeds. Remove the salmon from the pan. To make a sauce, add one tablespoon of hot water to the frying pan and stir well to remove the sticky bits from the bottom of the pan.For the mash, bring a saucepan of salted water to the boil. Boil the potatoes for ten minutes.Drain the potatoes and place into a bowl with the butter, cream, cheese and rocket and mash together. To serve, place the mash onto a serving plate with the salmon on top. Drizzle with the sauce. For the salmon, heat the oil in a frying pan over a high heat. When hot add the salmon and pan fry for 1-2 minutes on each side. For the salmon, heat the oil in a frying pan over a high heat. When hot add the salmon and pan fry for 1-2 minutes on each side. Keeping the salmon in the pan, drain the oil from the pan and add the balsamic vinegar and cook for two minutes. Keeping the salmon in the pan, drain the oil from the pan and add the balsamic vinegar and cook for two minutes. Finally add the honey and the sesame seeds. Remove the salmon from the pan. To make a sauce, add one tablespoon of hot water to the frying pan and stir well to remove the sticky bits from the bottom of the pan. Finally add the honey and the sesame seeds. Remove the salmon from the pan. To make a sauce, add one tablespoon of hot water to the frying pan and stir well to remove the sticky bits from the bottom of the pan. For the mash, bring a saucepan of salted water to the boil. Boil the potatoes for ten minutes. For the mash, bring a saucepan of salted water to the boil. Boil the potatoes for ten minutes. Drain the potatoes and place into a bowl with the butter, cream, cheese and rocket and mash together. Drain the potatoes and place into a bowl with the butter, cream, cheese and rocket and mash together. To serve, place the mash onto a serving plate with the salmon on top. Drizzle with the sauce. To serve, place the mash onto a serving plate with the salmon on top. Drizzle with the sauce."
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} | aa94e684301dd41a6036eba4077c8df9eaf05a31b133b075ecb72be7a024b217 | Pan de muerto (Mexican Day of the Dead bread) recipe
Put the warm milk and yeast into a stand mixer fitted with a dough hook and stir to dissolve the yeast. Add the eggs, flour, butter, sugar and salt and start mixing at low speed, then turn up the speed and work the dough for about 20 minutes to develop the gluten. When ready, the dough will be slapping the sides of the bowl. Do a windowpane test to make sure the dough is elastic – you should be able to stretch the dough so thin that you can see through it. Put the dough into a large oiled bowl, cover with a damp tea towel and leave in a warm place for 1 hour or until it has doubled in size.Line two or three large baking trays with baking paper. Knock back the dough, then turn it out onto the worktop and divide into 80g/2¾oz pieces – you should get 11–14. Cut each piece into two: a 50g/1¾oz piece and a 30g/1oz piece.Take a 50g/1¾oz piece and roll it with one hand until forms a smooth ball, then place it on a baking tray. Repeat with the remaining 50g balls, spacing them well apart.Cut each 30g/1oz piece of dough into three equal pieces. Roll one into a ball for the skull and set aside. Roll the other two pieces into thin ropes, then use your three middle fingers to make indentations to shape the bones.Brush a little water over the dough balls on the baking trays. Place the bones on top in a cross shape and top with the small ball (the skull). Cover and leave in a warm place to prove for another hour or so, until doubled in size (this may take less or more time depending on the temperature of the room they're in). Preheat the oven to 190C/170C Fan/Gas 5.Mix the beaten egg with the milk and brush each bread with this mixture then bake for 15–20 minutes until golden brown.Leave to cool on the baking trays for 5 minutes. While they are still warm, brush them with melted butter and sprinkle with caster sugar, shaking off any excess sugar. Transfer to a wire rack to cool.Serve while still slightly warm. Put the warm milk and yeast into a stand mixer fitted with a dough hook and stir to dissolve the yeast. Put the warm milk and yeast into a stand mixer fitted with a dough hook and stir to dissolve the yeast. Add the eggs, flour, butter, sugar and salt and start mixing at low speed, then turn up the speed and work the dough for about 20 minutes to develop the gluten. When ready, the dough will be slapping the sides of the bowl. Do a windowpane test to make sure the dough is elastic – you should be able to stretch the dough so thin that you can see through it. Add the eggs, flour, butter, sugar and salt and start mixing at low speed, then turn up the speed and work the dough for about 20 minutes to develop the gluten. When ready, the dough will be slapping the sides of the bowl. Do a windowpane test to make sure the dough is elastic – you should be able to stretch the dough so thin that you can see through it. Put the dough into a large oiled bowl, cover with a damp tea towel and leave in a warm place for 1 hour or until it has doubled in size. Put the dough into a large oiled bowl, cover with a damp tea towel and leave in a warm place for 1 hour or until it has doubled in size. Line two or three large baking trays with baking paper. Line two or three large baking trays with baking paper. Knock back the dough, then turn it out onto the worktop and divide into 80g/2¾oz pieces – you should get 11–14. Knock back the dough, then turn it out onto the worktop and divide into 80g/2¾oz pieces – you should get 11–14. Cut each piece into two: a 50g/1¾oz piece and a 30g/1oz piece. Cut each piece into two: a 50g/1¾oz piece and a 30g/1oz piece. Take a 50g/1¾oz piece and roll it with one hand until forms a smooth ball, then place it on a baking tray. Repeat with the remaining 50g balls, spacing them well apart. Take a 50g/1¾oz piece and roll it with one hand until forms a smooth ball, then place it on a baking tray. Repeat with the remaining 50g balls, spacing them well apart. Cut each 30g/1oz piece of dough into three equal pieces. Roll one into a ball for the skull and set aside. Roll the other two pieces into thin ropes, then use your three middle fingers to make indentations to shape the bones. Cut each 30g/1oz piece of dough into three equal pieces. Roll one into a ball for the skull and set aside. Roll the other two pieces into thin ropes, then use your three middle fingers to make indentations to shape the bones. Brush a little water over the dough balls on the baking trays. Place the bones on top in a cross shape and top with the small ball (the skull). Brush a little water over the dough balls on the baking trays. Place the bones on top in a cross shape and top with the small ball (the skull). Cover and leave in a warm place to prove for another hour or so, until doubled in size (this may take less or more time depending on the temperature of the room they're in). Cover and leave in a warm place to prove for another hour or so, until doubled in size (this may take less or more time depending on the temperature of the room they're in). Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Mix the beaten egg with the milk and brush each bread with this mixture then bake for 15–20 minutes until golden brown. Mix the beaten egg with the milk and brush each bread with this mixture then bake for 15–20 minutes until golden brown. Leave to cool on the baking trays for 5 minutes. Leave to cool on the baking trays for 5 minutes. While they are still warm, brush them with melted butter and sprinkle with caster sugar, shaking off any excess sugar. Transfer to a wire rack to cool. While they are still warm, brush them with melted butter and sprinkle with caster sugar, shaking off any excess sugar. Transfer to a wire rack to cool. Serve while still slightly warm. Serve while still slightly warm. | {
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"url": "https://www.bbc.co.uk/food/recipes/pan_de_muerto_mexican_46790",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Pan de muerto (Mexican Day of the Dead bread) recipe",
"content": "Put the warm milk and yeast into a stand mixer fitted with a dough hook and stir to dissolve the yeast. Add the eggs, flour, butter, sugar and salt and start mixing at low speed, then turn up the speed and work the dough for about 20 minutes to develop the gluten. When ready, the dough will be slapping the sides of the bowl. Do a windowpane test to make sure the dough is elastic – you should be able to stretch the dough so thin that you can see through it. Put the dough into a large oiled bowl, cover with a damp tea towel and leave in a warm place for 1 hour or until it has doubled in size.Line two or three large baking trays with baking paper. Knock back the dough, then turn it out onto the worktop and divide into 80g/2¾oz pieces – you should get 11–14. Cut each piece into two: a 50g/1¾oz piece and a 30g/1oz piece.Take a 50g/1¾oz piece and roll it with one hand until forms a smooth ball, then place it on a baking tray. Repeat with the remaining 50g balls, spacing them well apart.Cut each 30g/1oz piece of dough into three equal pieces. Roll one into a ball for the skull and set aside. Roll the other two pieces into thin ropes, then use your three middle fingers to make indentations to shape the bones.Brush a little water over the dough balls on the baking trays. Place the bones on top in a cross shape and top with the small ball (the skull). Cover and leave in a warm place to prove for another hour or so, until doubled in size (this may take less or more time depending on the temperature of the room they're in). Preheat the oven to 190C/170C Fan/Gas 5.Mix the beaten egg with the milk and brush each bread with this mixture then bake for 15–20 minutes until golden brown.Leave to cool on the baking trays for 5 minutes. While they are still warm, brush them with melted butter and sprinkle with caster sugar, shaking off any excess sugar. Transfer to a wire rack to cool.Serve while still slightly warm. Put the warm milk and yeast into a stand mixer fitted with a dough hook and stir to dissolve the yeast. Put the warm milk and yeast into a stand mixer fitted with a dough hook and stir to dissolve the yeast. Add the eggs, flour, butter, sugar and salt and start mixing at low speed, then turn up the speed and work the dough for about 20 minutes to develop the gluten. When ready, the dough will be slapping the sides of the bowl. Do a windowpane test to make sure the dough is elastic – you should be able to stretch the dough so thin that you can see through it. Add the eggs, flour, butter, sugar and salt and start mixing at low speed, then turn up the speed and work the dough for about 20 minutes to develop the gluten. When ready, the dough will be slapping the sides of the bowl. Do a windowpane test to make sure the dough is elastic – you should be able to stretch the dough so thin that you can see through it. Put the dough into a large oiled bowl, cover with a damp tea towel and leave in a warm place for 1 hour or until it has doubled in size. Put the dough into a large oiled bowl, cover with a damp tea towel and leave in a warm place for 1 hour or until it has doubled in size. Line two or three large baking trays with baking paper. Line two or three large baking trays with baking paper. Knock back the dough, then turn it out onto the worktop and divide into 80g/2¾oz pieces – you should get 11–14. Knock back the dough, then turn it out onto the worktop and divide into 80g/2¾oz pieces – you should get 11–14. Cut each piece into two: a 50g/1¾oz piece and a 30g/1oz piece. Cut each piece into two: a 50g/1¾oz piece and a 30g/1oz piece. Take a 50g/1¾oz piece and roll it with one hand until forms a smooth ball, then place it on a baking tray. Repeat with the remaining 50g balls, spacing them well apart. Take a 50g/1¾oz piece and roll it with one hand until forms a smooth ball, then place it on a baking tray. Repeat with the remaining 50g balls, spacing them well apart. Cut each 30g/1oz piece of dough into three equal pieces. Roll one into a ball for the skull and set aside. Roll the other two pieces into thin ropes, then use your three middle fingers to make indentations to shape the bones. Cut each 30g/1oz piece of dough into three equal pieces. Roll one into a ball for the skull and set aside. Roll the other two pieces into thin ropes, then use your three middle fingers to make indentations to shape the bones. Brush a little water over the dough balls on the baking trays. Place the bones on top in a cross shape and top with the small ball (the skull). Brush a little water over the dough balls on the baking trays. Place the bones on top in a cross shape and top with the small ball (the skull). Cover and leave in a warm place to prove for another hour or so, until doubled in size (this may take less or more time depending on the temperature of the room they're in). Cover and leave in a warm place to prove for another hour or so, until doubled in size (this may take less or more time depending on the temperature of the room they're in). Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Mix the beaten egg with the milk and brush each bread with this mixture then bake for 15–20 minutes until golden brown. Mix the beaten egg with the milk and brush each bread with this mixture then bake for 15–20 minutes until golden brown. Leave to cool on the baking trays for 5 minutes. Leave to cool on the baking trays for 5 minutes. While they are still warm, brush them with melted butter and sprinkle with caster sugar, shaking off any excess sugar. Transfer to a wire rack to cool. While they are still warm, brush them with melted butter and sprinkle with caster sugar, shaking off any excess sugar. Transfer to a wire rack to cool. Serve while still slightly warm. Serve while still slightly warm."
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} | af312cb79505bf501d4b282bb5fe0da3fb0c8463b480add6714e08314d0d22f8 | Pan-fried chicken breast, wild garlic and wild mushrooms with boiled new potatoes recipe
An average of 3.8 out of 5 stars from 4 ratings 2 organic boneless chicken breasts, skin onsalt and freshly ground black pepper1 tbsp olive oil6 baby onions, peeled and halved½ tsp caster sugar 2 organic boneless chicken breasts, skin on salt and freshly ground black pepper 1 tbsp olive oil 6 baby onions, peeled and halved ½ tsp caster sugar 6 new potatoes, halved lengthwise1 bunch fresh chives, finely choppedsalt and freshly ground black pepper 6 new potatoes, halved lengthwise 1 bunch fresh chives, finely chopped salt and freshly ground black pepper 50g/2oz butter200g/7oz pied de mouton mushrooms (or other wild mushrooms), cleaned and trimmedsalt and freshly ground black pepper4 shallots, finely chopped200ml/7fl oz single cream12 wild garlic leaves, finely chopped 50g/2oz butter 200g/7oz pied de mouton mushrooms (or other wild mushrooms), cleaned and trimmed salt and freshly ground black pepper 4 shallots, finely chopped 200ml/7fl oz single cream 12 wild garlic leaves, finely chopped Method Preheat the oven to 160C/320F/Gas 3.For the chicken, season both of the chicken breasts with salt and freshly ground black pepper, then place, skin-side down, into a hot ovenproof frying pan over a medium heat. Cook until the skin is golden-brown, then add the baby onions and sugar to the pan.Turn the chicken breasts over and transfer to the oven to cook for a further 7-8 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for five minutes.For the potatoes, place the potatoes into a saucepan of water, add salt and bring to the boil. Reduce the heat and simmer for ten minutes, or until tender, then drain off the liquid.Add the chives and season, to taste, with salt and freshly ground black pepper and leave to stand.For the mushrooms, heat a non-stick frying pan until hot and add the butter to the pan. When the butter is foaming, add the mushrooms, season with salt and freshly ground black pepper and leave to fry for 1-2 minutes.Add the chopped shallots and cook for a further two minutes.Reduce the heat and add the single cream. Gently heat to bring to the boil, and, once boiling, reduce the heat and add the wild garlic leaves. Stir well and season, to taste, with salt and freshly ground black pepper.To serve, pour the mushroom mixture into two serving bowls and place the chicken breasts on top. Place the baby onions around the plate and serve the new potatoes on the side. Preheat the oven to 160C/320F/Gas 3. Preheat the oven to 160C/320F/Gas 3. For the chicken, season both of the chicken breasts with salt and freshly ground black pepper, then place, skin-side down, into a hot ovenproof frying pan over a medium heat. Cook until the skin is golden-brown, then add the baby onions and sugar to the pan. For the chicken, season both of the chicken breasts with salt and freshly ground black pepper, then place, skin-side down, into a hot ovenproof frying pan over a medium heat. Cook until the skin is golden-brown, then add the baby onions and sugar to the pan. Turn the chicken breasts over and transfer to the oven to cook for a further 7-8 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for five minutes. Turn the chicken breasts over and transfer to the oven to cook for a further 7-8 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for five minutes. For the potatoes, place the potatoes into a saucepan of water, add salt and bring to the boil. Reduce the heat and simmer for ten minutes, or until tender, then drain off the liquid. For the potatoes, place the potatoes into a saucepan of water, add salt and bring to the boil. Reduce the heat and simmer for ten minutes, or until tender, then drain off the liquid. Add the chives and season, to taste, with salt and freshly ground black pepper and leave to stand. Add the chives and season, to taste, with salt and freshly ground black pepper and leave to stand. For the mushrooms, heat a non-stick frying pan until hot and add the butter to the pan. When the butter is foaming, add the mushrooms, season with salt and freshly ground black pepper and leave to fry for 1-2 minutes. For the mushrooms, heat a non-stick frying pan until hot and add the butter to the pan. When the butter is foaming, add the mushrooms, season with salt and freshly ground black pepper and leave to fry for 1-2 minutes. Add the chopped shallots and cook for a further two minutes. Add the chopped shallots and cook for a further two minutes. Reduce the heat and add the single cream. Gently heat to bring to the boil, and, once boiling, reduce the heat and add the wild garlic leaves. Stir well and season, to taste, with salt and freshly ground black pepper. Reduce the heat and add the single cream. Gently heat to bring to the boil, and, once boiling, reduce the heat and add the wild garlic leaves. Stir well and season, to taste, with salt and freshly ground black pepper. To serve, pour the mushroom mixture into two serving bowls and place the chicken breasts on top. Place the baby onions around the plate and serve the new potatoes on the side. To serve, pour the mushroom mixture into two serving bowls and place the chicken breasts on top. Place the baby onions around the plate and serve the new potatoes on the side. | {
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"url": "https://www.bbc.co.uk/food/recipes/panfriedchickenbreas_86038",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pan-fried chicken breast, wild garlic and wild mushrooms with boiled new potatoes recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings 2 organic boneless chicken breasts, skin onsalt and freshly ground black pepper1 tbsp olive oil6 baby onions, peeled and halved½ tsp caster sugar 2 organic boneless chicken breasts, skin on salt and freshly ground black pepper 1 tbsp olive oil 6 baby onions, peeled and halved ½ tsp caster sugar 6 new potatoes, halved lengthwise1 bunch fresh chives, finely choppedsalt and freshly ground black pepper 6 new potatoes, halved lengthwise 1 bunch fresh chives, finely chopped salt and freshly ground black pepper 50g/2oz butter200g/7oz pied de mouton mushrooms (or other wild mushrooms), cleaned and trimmedsalt and freshly ground black pepper4 shallots, finely chopped200ml/7fl oz single cream12 wild garlic leaves, finely chopped 50g/2oz butter 200g/7oz pied de mouton mushrooms (or other wild mushrooms), cleaned and trimmed salt and freshly ground black pepper 4 shallots, finely chopped 200ml/7fl oz single cream 12 wild garlic leaves, finely chopped Method Preheat the oven to 160C/320F/Gas 3.For the chicken, season both of the chicken breasts with salt and freshly ground black pepper, then place, skin-side down, into a hot ovenproof frying pan over a medium heat. Cook until the skin is golden-brown, then add the baby onions and sugar to the pan.Turn the chicken breasts over and transfer to the oven to cook for a further 7-8 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for five minutes.For the potatoes, place the potatoes into a saucepan of water, add salt and bring to the boil. Reduce the heat and simmer for ten minutes, or until tender, then drain off the liquid.Add the chives and season, to taste, with salt and freshly ground black pepper and leave to stand.For the mushrooms, heat a non-stick frying pan until hot and add the butter to the pan. When the butter is foaming, add the mushrooms, season with salt and freshly ground black pepper and leave to fry for 1-2 minutes.Add the chopped shallots and cook for a further two minutes.Reduce the heat and add the single cream. Gently heat to bring to the boil, and, once boiling, reduce the heat and add the wild garlic leaves. Stir well and season, to taste, with salt and freshly ground black pepper.To serve, pour the mushroom mixture into two serving bowls and place the chicken breasts on top. Place the baby onions around the plate and serve the new potatoes on the side. Preheat the oven to 160C/320F/Gas 3. Preheat the oven to 160C/320F/Gas 3. For the chicken, season both of the chicken breasts with salt and freshly ground black pepper, then place, skin-side down, into a hot ovenproof frying pan over a medium heat. Cook until the skin is golden-brown, then add the baby onions and sugar to the pan. For the chicken, season both of the chicken breasts with salt and freshly ground black pepper, then place, skin-side down, into a hot ovenproof frying pan over a medium heat. Cook until the skin is golden-brown, then add the baby onions and sugar to the pan. Turn the chicken breasts over and transfer to the oven to cook for a further 7-8 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for five minutes. Turn the chicken breasts over and transfer to the oven to cook for a further 7-8 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for five minutes. For the potatoes, place the potatoes into a saucepan of water, add salt and bring to the boil. Reduce the heat and simmer for ten minutes, or until tender, then drain off the liquid. For the potatoes, place the potatoes into a saucepan of water, add salt and bring to the boil. Reduce the heat and simmer for ten minutes, or until tender, then drain off the liquid. Add the chives and season, to taste, with salt and freshly ground black pepper and leave to stand. Add the chives and season, to taste, with salt and freshly ground black pepper and leave to stand. For the mushrooms, heat a non-stick frying pan until hot and add the butter to the pan. When the butter is foaming, add the mushrooms, season with salt and freshly ground black pepper and leave to fry for 1-2 minutes. For the mushrooms, heat a non-stick frying pan until hot and add the butter to the pan. When the butter is foaming, add the mushrooms, season with salt and freshly ground black pepper and leave to fry for 1-2 minutes. Add the chopped shallots and cook for a further two minutes. Add the chopped shallots and cook for a further two minutes. Reduce the heat and add the single cream. Gently heat to bring to the boil, and, once boiling, reduce the heat and add the wild garlic leaves. Stir well and season, to taste, with salt and freshly ground black pepper. Reduce the heat and add the single cream. Gently heat to bring to the boil, and, once boiling, reduce the heat and add the wild garlic leaves. Stir well and season, to taste, with salt and freshly ground black pepper. To serve, pour the mushroom mixture into two serving bowls and place the chicken breasts on top. Place the baby onions around the plate and serve the new potatoes on the side. To serve, pour the mushroom mixture into two serving bowls and place the chicken breasts on top. Place the baby onions around the plate and serve the new potatoes on the side."
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} | 0cf7b01064625ec58d56cec9ef483272ba00ba25f05b5b6221f6922fe315714b | Pan-fried chicken with chilli beans, fennel and pancetta recipe
An average of 5.0 out of 5 stars from 2 ratings 2 tbsp. extra virgin olive oil, plus extra for drizzling4 skinless, boneless chicken breasts about 150g/5½oz each2 shallots, chopped4 garlic cloves, chopped1 large fresh red chilli, de-seeded and chopped1 small bulb of fennel, thinly sliced400g/14oz can flageolet beans, rinsed and drained1 lemon, juice and grated zest only3 tbsp chopped mixed fresh herbs, e.g. parsley, mint or basil8 thin slices of pancettasea salt and freshly ground black pepper 2 tbsp. extra virgin olive oil, plus extra for drizzling 4 skinless, boneless chicken breasts about 150g/5½oz each 2 shallots, chopped 4 garlic cloves, chopped 1 large fresh red chilli, de-seeded and chopped 1 small bulb of fennel, thinly sliced 400g/14oz can flageolet beans, rinsed and drained 1 lemon, juice and grated zest only 3 tbsp chopped mixed fresh herbs, e.g. parsley, mint or basil 8 thin slices of pancetta sea salt and freshly ground black pepper green leaf saladcrusty bread green leaf salad crusty bread Method Heat a large heavy-based non-stick frying pan until you feel a good heat rising.Add approximately one tablespoon of the oil, then add the chicken breasts and pan-fry for about five minutes on each side until firm when pressed with the back of a fork.Season well and set aside in the pan. They will keep warm without extra heating.Heat the remaining tablespoon of oil in a separate pan, add the shallots, garlic, chilli and fennel and stir-fry for about five minutes until softened.Add the beans and seasoning to taste, and then heat through until piping hot.Stir in the lemon zest and juice and fresh herbs.Meanwhile, heat the grill until hot and grill the pancetta until crispy.Remove the pancetta from the grill then drain on kitchen paper.Divide the bean and fennel mixture between four warmed serving plates.Slice the chicken breasts into medallions and arrange on top, then add two slices of pancetta to each plate, which you can either crumble or leave whole.Drizzle over any chicken pan juices with a little extra oil.Serve warm with the crusty bread and green leaf salad. Heat a large heavy-based non-stick frying pan until you feel a good heat rising. Heat a large heavy-based non-stick frying pan until you feel a good heat rising. Add approximately one tablespoon of the oil, then add the chicken breasts and pan-fry for about five minutes on each side until firm when pressed with the back of a fork. Add approximately one tablespoon of the oil, then add the chicken breasts and pan-fry for about five minutes on each side until firm when pressed with the back of a fork. Season well and set aside in the pan. They will keep warm without extra heating. Season well and set aside in the pan. They will keep warm without extra heating. Heat the remaining tablespoon of oil in a separate pan, add the shallots, garlic, chilli and fennel and stir-fry for about five minutes until softened. Heat the remaining tablespoon of oil in a separate pan, add the shallots, garlic, chilli and fennel and stir-fry for about five minutes until softened. Add the beans and seasoning to taste, and then heat through until piping hot. Add the beans and seasoning to taste, and then heat through until piping hot. Stir in the lemon zest and juice and fresh herbs. Stir in the lemon zest and juice and fresh herbs. Meanwhile, heat the grill until hot and grill the pancetta until crispy. Meanwhile, heat the grill until hot and grill the pancetta until crispy. Remove the pancetta from the grill then drain on kitchen paper. Remove the pancetta from the grill then drain on kitchen paper. Divide the bean and fennel mixture between four warmed serving plates. Divide the bean and fennel mixture between four warmed serving plates. Slice the chicken breasts into medallions and arrange on top, then add two slices of pancetta to each plate, which you can either crumble or leave whole. Slice the chicken breasts into medallions and arrange on top, then add two slices of pancetta to each plate, which you can either crumble or leave whole. Drizzle over any chicken pan juices with a little extra oil. Drizzle over any chicken pan juices with a little extra oil. Serve warm with the crusty bread and green leaf salad. Serve warm with the crusty bread and green leaf salad. | {
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"title": "Pan-fried chicken with chilli beans, fennel and pancetta recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 2 tbsp. extra virgin olive oil, plus extra for drizzling4 skinless, boneless chicken breasts about 150g/5½oz each2 shallots, chopped4 garlic cloves, chopped1 large fresh red chilli, de-seeded and chopped1 small bulb of fennel, thinly sliced400g/14oz can flageolet beans, rinsed and drained1 lemon, juice and grated zest only3 tbsp chopped mixed fresh herbs, e.g. parsley, mint or basil8 thin slices of pancettasea salt and freshly ground black pepper 2 tbsp. extra virgin olive oil, plus extra for drizzling 4 skinless, boneless chicken breasts about 150g/5½oz each 2 shallots, chopped 4 garlic cloves, chopped 1 large fresh red chilli, de-seeded and chopped 1 small bulb of fennel, thinly sliced 400g/14oz can flageolet beans, rinsed and drained 1 lemon, juice and grated zest only 3 tbsp chopped mixed fresh herbs, e.g. parsley, mint or basil 8 thin slices of pancetta sea salt and freshly ground black pepper green leaf saladcrusty bread green leaf salad crusty bread Method Heat a large heavy-based non-stick frying pan until you feel a good heat rising.Add approximately one tablespoon of the oil, then add the chicken breasts and pan-fry for about five minutes on each side until firm when pressed with the back of a fork.Season well and set aside in the pan. They will keep warm without extra heating.Heat the remaining tablespoon of oil in a separate pan, add the shallots, garlic, chilli and fennel and stir-fry for about five minutes until softened.Add the beans and seasoning to taste, and then heat through until piping hot.Stir in the lemon zest and juice and fresh herbs.Meanwhile, heat the grill until hot and grill the pancetta until crispy.Remove the pancetta from the grill then drain on kitchen paper.Divide the bean and fennel mixture between four warmed serving plates.Slice the chicken breasts into medallions and arrange on top, then add two slices of pancetta to each plate, which you can either crumble or leave whole.Drizzle over any chicken pan juices with a little extra oil.Serve warm with the crusty bread and green leaf salad. Heat a large heavy-based non-stick frying pan until you feel a good heat rising. Heat a large heavy-based non-stick frying pan until you feel a good heat rising. Add approximately one tablespoon of the oil, then add the chicken breasts and pan-fry for about five minutes on each side until firm when pressed with the back of a fork. Add approximately one tablespoon of the oil, then add the chicken breasts and pan-fry for about five minutes on each side until firm when pressed with the back of a fork. Season well and set aside in the pan. They will keep warm without extra heating. Season well and set aside in the pan. They will keep warm without extra heating. Heat the remaining tablespoon of oil in a separate pan, add the shallots, garlic, chilli and fennel and stir-fry for about five minutes until softened. Heat the remaining tablespoon of oil in a separate pan, add the shallots, garlic, chilli and fennel and stir-fry for about five minutes until softened. Add the beans and seasoning to taste, and then heat through until piping hot. Add the beans and seasoning to taste, and then heat through until piping hot. Stir in the lemon zest and juice and fresh herbs. Stir in the lemon zest and juice and fresh herbs. Meanwhile, heat the grill until hot and grill the pancetta until crispy. Meanwhile, heat the grill until hot and grill the pancetta until crispy. Remove the pancetta from the grill then drain on kitchen paper. Remove the pancetta from the grill then drain on kitchen paper. Divide the bean and fennel mixture between four warmed serving plates. Divide the bean and fennel mixture between four warmed serving plates. Slice the chicken breasts into medallions and arrange on top, then add two slices of pancetta to each plate, which you can either crumble or leave whole. Slice the chicken breasts into medallions and arrange on top, then add two slices of pancetta to each plate, which you can either crumble or leave whole. Drizzle over any chicken pan juices with a little extra oil. Drizzle over any chicken pan juices with a little extra oil. Serve warm with the crusty bread and green leaf salad. Serve warm with the crusty bread and green leaf salad."
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} | a2428bfd70af2aabf0912368c881baad0dee24c5c863bd6833a8e3ee44d40ea2 | Quesadilla with chargrilled pepper, mushrooms and refried beans recipe
An average of 4.0 out of 5 stars from 2 ratings 1 pepper, de-seeded, sliced100g/3½oz chestnut mushrooms, chopped1 tbsp olive oilsalt and freshly ground black pepper 1 pepper, de-seeded, sliced 100g/3½oz chestnut mushrooms, chopped 1 tbsp olive oil salt and freshly ground black pepper 400g/14oz tinned kidney beans, rinsed and drained4 chestnut mushrooms, choppedsalt and freshly ground black pepper 2 fresh sage leaves (or pinch dried sage)1 tbsp olive oil 400g/14oz tinned kidney beans, rinsed and drained 4 chestnut mushrooms, chopped salt and freshly ground black pepper 2 fresh sage leaves (or pinch dried sage) 1 tbsp olive oil 3 flour tortillas 3 flour tortillas Method For the chargrilled pepper and mushrooms, toss the pepper and mushrooms together in a bowl with the olive oil, then season with salt and freshly ground black pepper. Heat a griddle pan until smoking, add the pepper and mushrooms and fry for 3-4 minutes, or until tender and charred on all sides. Set aside.For the refried beans, place all of the beans ingredients into a mini food processor and blend to a smooth paste.For the quesadilla, place one tortilla in a heated frying pan, spread over half of the refried beans and scatter over half of the chargrilled pepper and mushrooms. Place another tortilla on top and spread over the remaining refried beans, followed by the rest of the pepper and mushrooms. Finish with the third flour tortilla on top, press down and cover with a lid. Cook over a medium heat for five minutes, or until the bottom tortilla is golden-brown.To serve, slide the quesadilla onto a serving plate and slice into wedges. Serve. For the chargrilled pepper and mushrooms, toss the pepper and mushrooms together in a bowl with the olive oil, then season with salt and freshly ground black pepper. Heat a griddle pan until smoking, add the pepper and mushrooms and fry for 3-4 minutes, or until tender and charred on all sides. Set aside. For the chargrilled pepper and mushrooms, toss the pepper and mushrooms together in a bowl with the olive oil, then season with salt and freshly ground black pepper. Heat a griddle pan until smoking, add the pepper and mushrooms and fry for 3-4 minutes, or until tender and charred on all sides. Set aside. For the refried beans, place all of the beans ingredients into a mini food processor and blend to a smooth paste. For the refried beans, place all of the beans ingredients into a mini food processor and blend to a smooth paste. For the quesadilla, place one tortilla in a heated frying pan, spread over half of the refried beans and scatter over half of the chargrilled pepper and mushrooms. Place another tortilla on top and spread over the remaining refried beans, followed by the rest of the pepper and mushrooms. Finish with the third flour tortilla on top, press down and cover with a lid. Cook over a medium heat for five minutes, or until the bottom tortilla is golden-brown. For the quesadilla, place one tortilla in a heated frying pan, spread over half of the refried beans and scatter over half of the chargrilled pepper and mushrooms. Place another tortilla on top and spread over the remaining refried beans, followed by the rest of the pepper and mushrooms. Finish with the third flour tortilla on top, press down and cover with a lid. Cook over a medium heat for five minutes, or until the bottom tortilla is golden-brown. To serve, slide the quesadilla onto a serving plate and slice into wedges. Serve. To serve, slide the quesadilla onto a serving plate and slice into wedges. Serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/quesadillawithchargr_89139",
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"title": "Quesadilla with chargrilled pepper, mushrooms and refried beans recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings 1 pepper, de-seeded, sliced100g/3½oz chestnut mushrooms, chopped1 tbsp olive oilsalt and freshly ground black pepper 1 pepper, de-seeded, sliced 100g/3½oz chestnut mushrooms, chopped 1 tbsp olive oil salt and freshly ground black pepper 400g/14oz tinned kidney beans, rinsed and drained4 chestnut mushrooms, choppedsalt and freshly ground black pepper 2 fresh sage leaves (or pinch dried sage)1 tbsp olive oil 400g/14oz tinned kidney beans, rinsed and drained 4 chestnut mushrooms, chopped salt and freshly ground black pepper 2 fresh sage leaves (or pinch dried sage) 1 tbsp olive oil 3 flour tortillas 3 flour tortillas Method For the chargrilled pepper and mushrooms, toss the pepper and mushrooms together in a bowl with the olive oil, then season with salt and freshly ground black pepper. Heat a griddle pan until smoking, add the pepper and mushrooms and fry for 3-4 minutes, or until tender and charred on all sides. Set aside.For the refried beans, place all of the beans ingredients into a mini food processor and blend to a smooth paste.For the quesadilla, place one tortilla in a heated frying pan, spread over half of the refried beans and scatter over half of the chargrilled pepper and mushrooms. Place another tortilla on top and spread over the remaining refried beans, followed by the rest of the pepper and mushrooms. Finish with the third flour tortilla on top, press down and cover with a lid. Cook over a medium heat for five minutes, or until the bottom tortilla is golden-brown.To serve, slide the quesadilla onto a serving plate and slice into wedges. Serve. For the chargrilled pepper and mushrooms, toss the pepper and mushrooms together in a bowl with the olive oil, then season with salt and freshly ground black pepper. Heat a griddle pan until smoking, add the pepper and mushrooms and fry for 3-4 minutes, or until tender and charred on all sides. Set aside. For the chargrilled pepper and mushrooms, toss the pepper and mushrooms together in a bowl with the olive oil, then season with salt and freshly ground black pepper. Heat a griddle pan until smoking, add the pepper and mushrooms and fry for 3-4 minutes, or until tender and charred on all sides. Set aside. For the refried beans, place all of the beans ingredients into a mini food processor and blend to a smooth paste. For the refried beans, place all of the beans ingredients into a mini food processor and blend to a smooth paste. For the quesadilla, place one tortilla in a heated frying pan, spread over half of the refried beans and scatter over half of the chargrilled pepper and mushrooms. Place another tortilla on top and spread over the remaining refried beans, followed by the rest of the pepper and mushrooms. Finish with the third flour tortilla on top, press down and cover with a lid. Cook over a medium heat for five minutes, or until the bottom tortilla is golden-brown. For the quesadilla, place one tortilla in a heated frying pan, spread over half of the refried beans and scatter over half of the chargrilled pepper and mushrooms. Place another tortilla on top and spread over the remaining refried beans, followed by the rest of the pepper and mushrooms. Finish with the third flour tortilla on top, press down and cover with a lid. Cook over a medium heat for five minutes, or until the bottom tortilla is golden-brown. To serve, slide the quesadilla onto a serving plate and slice into wedges. Serve. To serve, slide the quesadilla onto a serving plate and slice into wedges. Serve."
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} | a23853a0305a2c4f65584e1abce36e8c38d7a441f9a9acd2470ddba2166eb19a | Quesada (Mexican lasagne) recipe
Place the chicken in a large stock pot and cover with light chicken stock. Bring to the boil, reduce the heat, cover and simmer for about 30 minutes or until the chicken is cooked through. (When it is cooked, you should be able to pull the legs easily off. But do be careful as it is hot!)Remove the chicken from the pot, reserving the stock for another recipe. Allow the chicken to cool slightly, then while it is still warm, pick all the meat from the bones. Shred the chicken quite finely into strips using your hands and set side.Pre-heat the oven to 180C/350F/Gas 4.Make a tomato sauce by heating 50ml of the oil in a heavy-based saucepan. Add the chopped onion and cook until soft and slightly coloured. Add the garlic and cook gently for a further 3-5 minutes.Add the passata, tequila, sugar and a pinch of salt. Bring to the boil, lower the heat and simmer to reduce the sauce slightly.In a frying pan, heat one tablespoon of the oil and add the poblano chilli. Cook over a medium heat until softened. Add the sliced courgettes into the frying pan, turn the heat up and cook for 2-3 minutes. Heat the remaining oil in a large frying pan and individually fry the tortillas on both sides and drain well on paper towel. In a deep ceramic oven proof dish, start building up the quesada. Break up the tortillas so they fit snuggly inside the dish.Place a ladle full of tomato sauce on the base of the dish followed by a layer of the shredded chicken and one-third of the sliced courgettes and flowers. Top with a layer of fried tortilla, one-third of the grated cheese and cream.Repeat this process twice more, finishing with a layer of tortilla, cheese and cream. (You may not use all the chicken.)Place in a pre-heated oven for 20 minutes and bake until the top is bubbling and golden-brown. Remove from the oven and allow to cool for five minutes before cutting into six pieces. For the battered courgette flowers, heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Place the flour, salt and water in a large bowl and whisk until smooth. Dip the courgette flowers in the batter and place in the deep-fat fryer for 2-3 minutes, turning once, until the flowers are golden-brown all over. Carefully remove from the hot fat with a slotted spoon and drain on kitchen paper.Place a spoonful of lasagne on a serving plate and serve the fried courgette flowers alongside. Place the chicken in a large stock pot and cover with light chicken stock. Bring to the boil, reduce the heat, cover and simmer for about 30 minutes or until the chicken is cooked through. (When it is cooked, you should be able to pull the legs easily off. But do be careful as it is hot!) Place the chicken in a large stock pot and cover with light chicken stock. Bring to the boil, reduce the heat, cover and simmer for about 30 minutes or until the chicken is cooked through. (When it is cooked, you should be able to pull the legs easily off. But do be careful as it is hot!) Remove the chicken from the pot, reserving the stock for another recipe. Allow the chicken to cool slightly, then while it is still warm, pick all the meat from the bones. Remove the chicken from the pot, reserving the stock for another recipe. Allow the chicken to cool slightly, then while it is still warm, pick all the meat from the bones. Shred the chicken quite finely into strips using your hands and set side. Shred the chicken quite finely into strips using your hands and set side. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. Make a tomato sauce by heating 50ml of the oil in a heavy-based saucepan. Add the chopped onion and cook until soft and slightly coloured. Add the garlic and cook gently for a further 3-5 minutes. Make a tomato sauce by heating 50ml of the oil in a heavy-based saucepan. Add the chopped onion and cook until soft and slightly coloured. Add the garlic and cook gently for a further 3-5 minutes. Add the passata, tequila, sugar and a pinch of salt. Bring to the boil, lower the heat and simmer to reduce the sauce slightly. Add the passata, tequila, sugar and a pinch of salt. Bring to the boil, lower the heat and simmer to reduce the sauce slightly. In a frying pan, heat one tablespoon of the oil and add the poblano chilli. Cook over a medium heat until softened. In a frying pan, heat one tablespoon of the oil and add the poblano chilli. Cook over a medium heat until softened. Add the sliced courgettes into the frying pan, turn the heat up and cook for 2-3 minutes. Add the sliced courgettes into the frying pan, turn the heat up and cook for 2-3 minutes. Heat the remaining oil in a large frying pan and individually fry the tortillas on both sides and drain well on paper towel. Heat the remaining oil in a large frying pan and individually fry the tortillas on both sides and drain well on paper towel. In a deep ceramic oven proof dish, start building up the quesada. Break up the tortillas so they fit snuggly inside the dish. In a deep ceramic oven proof dish, start building up the quesada. Break up the tortillas so they fit snuggly inside the dish. Place a ladle full of tomato sauce on the base of the dish followed by a layer of the shredded chicken and one-third of the sliced courgettes and flowers. Top with a layer of fried tortilla, one-third of the grated cheese and cream. Place a ladle full of tomato sauce on the base of the dish followed by a layer of the shredded chicken and one-third of the sliced courgettes and flowers. Top with a layer of fried tortilla, one-third of the grated cheese and cream. Repeat this process twice more, finishing with a layer of tortilla, cheese and cream. (You may not use all the chicken.) Repeat this process twice more, finishing with a layer of tortilla, cheese and cream. (You may not use all the chicken.) Place in a pre-heated oven for 20 minutes and bake until the top is bubbling and golden-brown. Remove from the oven and allow to cool for five minutes before cutting into six pieces. Place in a pre-heated oven for 20 minutes and bake until the top is bubbling and golden-brown. Remove from the oven and allow to cool for five minutes before cutting into six pieces. For the battered courgette flowers, heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the battered courgette flowers, heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Place the flour, salt and water in a large bowl and whisk until smooth. Dip the courgette flowers in the batter and place in the deep-fat fryer for 2-3 minutes, turning once, until the flowers are golden-brown all over. Carefully remove from the hot fat with a slotted spoon and drain on kitchen paper. Place the flour, salt and water in a large bowl and whisk until smooth. Dip the courgette flowers in the batter and place in the deep-fat fryer for 2-3 minutes, turning once, until the flowers are golden-brown all over. Carefully remove from the hot fat with a slotted spoon and drain on kitchen paper. Place a spoonful of lasagne on a serving plate and serve the fried courgette flowers alongside. Place a spoonful of lasagne on a serving plate and serve the fried courgette flowers alongside. | {
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"title": "Quesada (Mexican lasagne) recipe",
"content": "Place the chicken in a large stock pot and cover with light chicken stock. Bring to the boil, reduce the heat, cover and simmer for about 30 minutes or until the chicken is cooked through. (When it is cooked, you should be able to pull the legs easily off. But do be careful as it is hot!)Remove the chicken from the pot, reserving the stock for another recipe. Allow the chicken to cool slightly, then while it is still warm, pick all the meat from the bones. Shred the chicken quite finely into strips using your hands and set side.Pre-heat the oven to 180C/350F/Gas 4.Make a tomato sauce by heating 50ml of the oil in a heavy-based saucepan. Add the chopped onion and cook until soft and slightly coloured. Add the garlic and cook gently for a further 3-5 minutes.Add the passata, tequila, sugar and a pinch of salt. Bring to the boil, lower the heat and simmer to reduce the sauce slightly.In a frying pan, heat one tablespoon of the oil and add the poblano chilli. Cook over a medium heat until softened. Add the sliced courgettes into the frying pan, turn the heat up and cook for 2-3 minutes. Heat the remaining oil in a large frying pan and individually fry the tortillas on both sides and drain well on paper towel. In a deep ceramic oven proof dish, start building up the quesada. Break up the tortillas so they fit snuggly inside the dish.Place a ladle full of tomato sauce on the base of the dish followed by a layer of the shredded chicken and one-third of the sliced courgettes and flowers. Top with a layer of fried tortilla, one-third of the grated cheese and cream.Repeat this process twice more, finishing with a layer of tortilla, cheese and cream. (You may not use all the chicken.)Place in a pre-heated oven for 20 minutes and bake until the top is bubbling and golden-brown. Remove from the oven and allow to cool for five minutes before cutting into six pieces. For the battered courgette flowers, heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Place the flour, salt and water in a large bowl and whisk until smooth. Dip the courgette flowers in the batter and place in the deep-fat fryer for 2-3 minutes, turning once, until the flowers are golden-brown all over. Carefully remove from the hot fat with a slotted spoon and drain on kitchen paper.Place a spoonful of lasagne on a serving plate and serve the fried courgette flowers alongside. Place the chicken in a large stock pot and cover with light chicken stock. Bring to the boil, reduce the heat, cover and simmer for about 30 minutes or until the chicken is cooked through. (When it is cooked, you should be able to pull the legs easily off. But do be careful as it is hot!) Place the chicken in a large stock pot and cover with light chicken stock. Bring to the boil, reduce the heat, cover and simmer for about 30 minutes or until the chicken is cooked through. (When it is cooked, you should be able to pull the legs easily off. But do be careful as it is hot!) Remove the chicken from the pot, reserving the stock for another recipe. Allow the chicken to cool slightly, then while it is still warm, pick all the meat from the bones. Remove the chicken from the pot, reserving the stock for another recipe. Allow the chicken to cool slightly, then while it is still warm, pick all the meat from the bones. Shred the chicken quite finely into strips using your hands and set side. Shred the chicken quite finely into strips using your hands and set side. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. Make a tomato sauce by heating 50ml of the oil in a heavy-based saucepan. Add the chopped onion and cook until soft and slightly coloured. Add the garlic and cook gently for a further 3-5 minutes. Make a tomato sauce by heating 50ml of the oil in a heavy-based saucepan. Add the chopped onion and cook until soft and slightly coloured. Add the garlic and cook gently for a further 3-5 minutes. Add the passata, tequila, sugar and a pinch of salt. Bring to the boil, lower the heat and simmer to reduce the sauce slightly. Add the passata, tequila, sugar and a pinch of salt. Bring to the boil, lower the heat and simmer to reduce the sauce slightly. In a frying pan, heat one tablespoon of the oil and add the poblano chilli. Cook over a medium heat until softened. In a frying pan, heat one tablespoon of the oil and add the poblano chilli. Cook over a medium heat until softened. Add the sliced courgettes into the frying pan, turn the heat up and cook for 2-3 minutes. Add the sliced courgettes into the frying pan, turn the heat up and cook for 2-3 minutes. Heat the remaining oil in a large frying pan and individually fry the tortillas on both sides and drain well on paper towel. Heat the remaining oil in a large frying pan and individually fry the tortillas on both sides and drain well on paper towel. In a deep ceramic oven proof dish, start building up the quesada. Break up the tortillas so they fit snuggly inside the dish. In a deep ceramic oven proof dish, start building up the quesada. Break up the tortillas so they fit snuggly inside the dish. Place a ladle full of tomato sauce on the base of the dish followed by a layer of the shredded chicken and one-third of the sliced courgettes and flowers. Top with a layer of fried tortilla, one-third of the grated cheese and cream. Place a ladle full of tomato sauce on the base of the dish followed by a layer of the shredded chicken and one-third of the sliced courgettes and flowers. Top with a layer of fried tortilla, one-third of the grated cheese and cream. Repeat this process twice more, finishing with a layer of tortilla, cheese and cream. (You may not use all the chicken.) Repeat this process twice more, finishing with a layer of tortilla, cheese and cream. (You may not use all the chicken.) Place in a pre-heated oven for 20 minutes and bake until the top is bubbling and golden-brown. Remove from the oven and allow to cool for five minutes before cutting into six pieces. Place in a pre-heated oven for 20 minutes and bake until the top is bubbling and golden-brown. Remove from the oven and allow to cool for five minutes before cutting into six pieces. For the battered courgette flowers, heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) For the battered courgette flowers, heat a deep fat fryer to 180C/350F. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Place the flour, salt and water in a large bowl and whisk until smooth. Dip the courgette flowers in the batter and place in the deep-fat fryer for 2-3 minutes, turning once, until the flowers are golden-brown all over. Carefully remove from the hot fat with a slotted spoon and drain on kitchen paper. Place the flour, salt and water in a large bowl and whisk until smooth. Dip the courgette flowers in the batter and place in the deep-fat fryer for 2-3 minutes, turning once, until the flowers are golden-brown all over. Carefully remove from the hot fat with a slotted spoon and drain on kitchen paper. Place a spoonful of lasagne on a serving plate and serve the fried courgette flowers alongside. Place a spoonful of lasagne on a serving plate and serve the fried courgette flowers alongside."
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} | 1531803732397021c74d7babc819efececbbd231fe0bfb22f360b95222dec452 | Quick apricot, apple and pecan loaf cake recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quickapricotappleand_67261_16x9.jpg Delia walks you through this simple tea bread recipe for delicious results - perfect for beginners and for baking with kids. Equipment and peparation: You will need one pleated bread loaf tin 900g/2lb with a base measurement of 9x16cm/3½x6½in lightly buttered. 175g/6oz ready-to-eat apricots, each chopped in half 175g/6oz cooking apple (1 medium apple), cut into 1cm/½in chunks with skins on 175g/6oz pecan nuts pinch of salt 1½ level tsp baking powder 2 rounded tsp cinnamon 110g/4oz plain flour 110g/4oz wholewheat flour 110g/4oz butter, at room temperature 175g/6oz soft brown sugar 2 eggs, beaten 3 tbsp milk 175g/6oz ready-to-eat apricots, each chopped in half 175g/6oz cooking apple (1 medium apple), cut into 1cm/½in chunks with skins on 175g/6oz pecan nuts pinch of salt 1½ level tsp baking powder 2 rounded tsp cinnamon 110g/4oz plain flour 110g/4oz wholewheat flour 110g/4oz butter, at room temperature 175g/6oz soft brown sugar 2 eggs, beaten 3 tbsp milk 4 cubes demerara sugar, roughly crushed ¼ level tsp ground cinnamon 4 cubes demerara sugar, roughly crushed ¼ level tsp ground cinnamon Method Preheat the oven to 180C/350F/Gas 4.When the oven has preheated, spread the nuts out on a baking sheet and toast them lightly for about 8 minutes, using a timer so that you don't forget them. After that, remove them from the oven to a chopping board, let them cool a bit, then chop them roughly.Meanwhile, take a large mixing bowl, sift the salt, baking powder, cinnamon and both flours into it, holding the sieve up high to give the flour a good airing and adding the bran from the sieve. Then simply add all the rest of the ingredients except the fruit and nuts. Take an electric hand whisk, begin to beat the mixture on a slow speed, then increase the speed to mix everything thoroughly before folding in the apricot, apples and pecans.When it's all mixed add some more milk if necessary to give a mixture that drops easily off a spoon, then pile the mixture into the tin, level the top, sprinkle on the crushed sugar cubes and cinnamon, and bake in the centre of the oven for 1¼-1½ hours or until the cake feels springy in the centre.After that remove it from the oven, let it cool for about 5 minutes in the tin, then turn it out on to a wire tray and let it get completely cold before transferring it to a tin. The storage tin may not be needed if there are people around, as this loaf tends to vanish very quickly. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. When the oven has preheated, spread the nuts out on a baking sheet and toast them lightly for about 8 minutes, using a timer so that you don't forget them. When the oven has preheated, spread the nuts out on a baking sheet and toast them lightly for about 8 minutes, using a timer so that you don't forget them. After that, remove them from the oven to a chopping board, let them cool a bit, then chop them roughly. After that, remove them from the oven to a chopping board, let them cool a bit, then chop them roughly. Meanwhile, take a large mixing bowl, sift the salt, baking powder, cinnamon and both flours into it, holding the sieve up high to give the flour a good airing and adding the bran from the sieve. Then simply add all the rest of the ingredients except the fruit and nuts. Meanwhile, take a large mixing bowl, sift the salt, baking powder, cinnamon and both flours into it, holding the sieve up high to give the flour a good airing and adding the bran from the sieve. Then simply add all the rest of the ingredients except the fruit and nuts. Take an electric hand whisk, begin to beat the mixture on a slow speed, then increase the speed to mix everything thoroughly before folding in the apricot, apples and pecans. Take an electric hand whisk, begin to beat the mixture on a slow speed, then increase the speed to mix everything thoroughly before folding in the apricot, apples and pecans. When it's all mixed add some more milk if necessary to give a mixture that drops easily off a spoon, then pile the mixture into the tin, level the top, sprinkle on the crushed sugar cubes and cinnamon, and bake in the centre of the oven for 1¼-1½ hours or until the cake feels springy in the centre. When it's all mixed add some more milk if necessary to give a mixture that drops easily off a spoon, then pile the mixture into the tin, level the top, sprinkle on the crushed sugar cubes and cinnamon, and bake in the centre of the oven for 1¼-1½ hours or until the cake feels springy in the centre. After that remove it from the oven, let it cool for about 5 minutes in the tin, then turn it out on to a wire tray and let it get completely cold before transferring it to a tin. The storage tin may not be needed if there are people around, as this loaf tends to vanish very quickly. After that remove it from the oven, let it cool for about 5 minutes in the tin, then turn it out on to a wire tray and let it get completely cold before transferring it to a tin. The storage tin may not be needed if there are people around, as this loaf tends to vanish very quickly. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Quick apricot, apple and pecan loaf cake 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/quickapricotappleand_67261_16x9.jpg Delia walks you through this simple tea bread recipe for delicious results - perfect for beginners and for baking with kids. Equipment and peparation: You will need one pleated bread loaf tin 900g/2lb with a base measurement of 9x16cm/3½x6½in lightly buttered. 175g/6oz ready-to-eat apricots, each chopped in half 175g/6oz cooking apple (1 medium apple), cut into 1cm/½in chunks with skins on 175g/6oz pecan nuts pinch of salt 1½ level tsp baking powder 2 rounded tsp cinnamon 110g/4oz plain flour 110g/4oz wholewheat flour 110g/4oz butter, at room temperature 175g/6oz soft brown sugar 2 eggs, beaten 3 tbsp milk 175g/6oz ready-to-eat apricots, each chopped in half 175g/6oz cooking apple (1 medium apple), cut into 1cm/½in chunks with skins on 175g/6oz pecan nuts pinch of salt 1½ level tsp baking powder 2 rounded tsp cinnamon 110g/4oz plain flour 110g/4oz wholewheat flour 110g/4oz butter, at room temperature 175g/6oz soft brown sugar 2 eggs, beaten 3 tbsp milk 4 cubes demerara sugar, roughly crushed ¼ level tsp ground cinnamon 4 cubes demerara sugar, roughly crushed ¼ level tsp ground cinnamon Method Preheat the oven to 180C/350F/Gas 4.When the oven has preheated, spread the nuts out on a baking sheet and toast them lightly for about 8 minutes, using a timer so that you don't forget them. After that, remove them from the oven to a chopping board, let them cool a bit, then chop them roughly.Meanwhile, take a large mixing bowl, sift the salt, baking powder, cinnamon and both flours into it, holding the sieve up high to give the flour a good airing and adding the bran from the sieve. Then simply add all the rest of the ingredients except the fruit and nuts. Take an electric hand whisk, begin to beat the mixture on a slow speed, then increase the speed to mix everything thoroughly before folding in the apricot, apples and pecans.When it's all mixed add some more milk if necessary to give a mixture that drops easily off a spoon, then pile the mixture into the tin, level the top, sprinkle on the crushed sugar cubes and cinnamon, and bake in the centre of the oven for 1¼-1½ hours or until the cake feels springy in the centre.After that remove it from the oven, let it cool for about 5 minutes in the tin, then turn it out on to a wire tray and let it get completely cold before transferring it to a tin. The storage tin may not be needed if there are people around, as this loaf tends to vanish very quickly. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. When the oven has preheated, spread the nuts out on a baking sheet and toast them lightly for about 8 minutes, using a timer so that you don't forget them. When the oven has preheated, spread the nuts out on a baking sheet and toast them lightly for about 8 minutes, using a timer so that you don't forget them. After that, remove them from the oven to a chopping board, let them cool a bit, then chop them roughly. After that, remove them from the oven to a chopping board, let them cool a bit, then chop them roughly. Meanwhile, take a large mixing bowl, sift the salt, baking powder, cinnamon and both flours into it, holding the sieve up high to give the flour a good airing and adding the bran from the sieve. Then simply add all the rest of the ingredients except the fruit and nuts. Meanwhile, take a large mixing bowl, sift the salt, baking powder, cinnamon and both flours into it, holding the sieve up high to give the flour a good airing and adding the bran from the sieve. Then simply add all the rest of the ingredients except the fruit and nuts. Take an electric hand whisk, begin to beat the mixture on a slow speed, then increase the speed to mix everything thoroughly before folding in the apricot, apples and pecans. Take an electric hand whisk, begin to beat the mixture on a slow speed, then increase the speed to mix everything thoroughly before folding in the apricot, apples and pecans. When it's all mixed add some more milk if necessary to give a mixture that drops easily off a spoon, then pile the mixture into the tin, level the top, sprinkle on the crushed sugar cubes and cinnamon, and bake in the centre of the oven for 1¼-1½ hours or until the cake feels springy in the centre. When it's all mixed add some more milk if necessary to give a mixture that drops easily off a spoon, then pile the mixture into the tin, level the top, sprinkle on the crushed sugar cubes and cinnamon, and bake in the centre of the oven for 1¼-1½ hours or until the cake feels springy in the centre. After that remove it from the oven, let it cool for about 5 minutes in the tin, then turn it out on to a wire tray and let it get completely cold before transferring it to a tin. The storage tin may not be needed if there are people around, as this loaf tends to vanish very quickly. After that remove it from the oven, let it cool for about 5 minutes in the tin, then turn it out on to a wire tray and let it get completely cold before transferring it to a tin. The storage tin may not be needed if there are people around, as this loaf tends to vanish very quickly."
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} | d0a542fee298a4547b32b32ea61f9ca7e3a4b448dffd9a969f1bab3b834401f7 | Quick Bombay potatoes recipe
An average of 3.9 out of 5 stars from 8 ratings These Indian-style potatoes use fresh tomatoes and coriander. In 15 minutes you’ll have a tasty accompaniment to a curry. They're naturally vegan too. 3 tbsp sunflower oil1 tsp mustard seeds½ tsp ground cumin1 tsp turmeric1 tsp ground coriander1 tsp garam masala1 tsp chili powder5cm/2in piece fresh ginger, grated1kg/2lb 3oz potatoes, peeled, and cut into smallish cubes350ml/12fl oz vegetable stock4 tomatoes, roughly chopped1 bunch coriander, roughly chopped 3 tbsp sunflower oil 1 tsp mustard seeds ½ tsp ground cumin 1 tsp turmeric 1 tsp ground coriander 1 tsp garam masala 1 tsp chili powder 5cm/2in piece fresh ginger, grated 1kg/2lb 3oz potatoes, peeled, and cut into smallish cubes 350ml/12fl oz vegetable stock 4 tomatoes, roughly chopped 1 bunch coriander, roughly chopped Method Heat a wok until hot and add the oil.Add all the spices and the ginger and stir-fry for one minute until fragrant. Add the potatoes and stir to coat in the spices. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender.Stir in the tomatoes and coriander.Season with salt and freshly ground black pepper and serve. Heat a wok until hot and add the oil. Heat a wok until hot and add the oil. Add all the spices and the ginger and stir-fry for one minute until fragrant. Add all the spices and the ginger and stir-fry for one minute until fragrant. Add the potatoes and stir to coat in the spices. Add the potatoes and stir to coat in the spices. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender. Stir in the tomatoes and coriander. Stir in the tomatoes and coriander. Season with salt and freshly ground black pepper and serve. Season with salt and freshly ground black pepper and serve. | {
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"title": "Quick Bombay potatoes recipe",
"content": "An average of 3.9 out of 5 stars from 8 ratings These Indian-style potatoes use fresh tomatoes and coriander. In 15 minutes you’ll have a tasty accompaniment to a curry. They're naturally vegan too. 3 tbsp sunflower oil1 tsp mustard seeds½ tsp ground cumin1 tsp turmeric1 tsp ground coriander1 tsp garam masala1 tsp chili powder5cm/2in piece fresh ginger, grated1kg/2lb 3oz potatoes, peeled, and cut into smallish cubes350ml/12fl oz vegetable stock4 tomatoes, roughly chopped1 bunch coriander, roughly chopped 3 tbsp sunflower oil 1 tsp mustard seeds ½ tsp ground cumin 1 tsp turmeric 1 tsp ground coriander 1 tsp garam masala 1 tsp chili powder 5cm/2in piece fresh ginger, grated 1kg/2lb 3oz potatoes, peeled, and cut into smallish cubes 350ml/12fl oz vegetable stock 4 tomatoes, roughly chopped 1 bunch coriander, roughly chopped Method Heat a wok until hot and add the oil.Add all the spices and the ginger and stir-fry for one minute until fragrant. Add the potatoes and stir to coat in the spices. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender.Stir in the tomatoes and coriander.Season with salt and freshly ground black pepper and serve. Heat a wok until hot and add the oil. Heat a wok until hot and add the oil. Add all the spices and the ginger and stir-fry for one minute until fragrant. Add all the spices and the ginger and stir-fry for one minute until fragrant. Add the potatoes and stir to coat in the spices. Add the potatoes and stir to coat in the spices. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender. Stir in the tomatoes and coriander. Stir in the tomatoes and coriander. Season with salt and freshly ground black pepper and serve. Season with salt and freshly ground black pepper and serve."
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} | 72b0e6fc0503760e996a87d3aa386103c9a5ea79cf5a8f85bd13faddfc5efd60 | Quick beef massaman curry and coconut rice recipe
An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_beef_massaman_36307_16x9.jpg When it’s the middle of the week and you need curry in a hurry, this quick Thai curry is just the thing. 200g/7oz basmati rice 70g/2½oz butter 50g/1¾oz onion, finely chopped 400ml/14fl oz coconut milk 200ml/7fl oz full-fat milk pinch salt 200g/7oz basmati rice 70g/2½oz butter 50g/1¾oz onion, finely chopped 400ml/14fl oz coconut milk 200ml/7fl oz full-fat milk pinch salt 1 lemongrass stalk, roughly choppedthumb-sized piece fresh root ginger, peeled and roughly chopped2 shallots, peeled and roughly chopped5 garlic cloves1 tsp dried chilli flakes1 tsp ground coriander½ tsp ground cumin2 tbsp fish sauce2 cardamom pods1 tsp brown sugar 1 lemongrass stalk, roughly chopped thumb-sized piece fresh root ginger, peeled and roughly chopped 2 shallots, peeled and roughly chopped 5 garlic cloves 1 tsp dried chilli flakes 1 tsp ground coriander ½ tsp ground cumin 2 tbsp fish sauce 2 cardamom pods 1 tsp brown sugar 225g/8oz sirloin steak400ml/14fl oz coconut milk75g/2¾oz peanuts, toasted, to garnishfresh coriander sprigs, to garnish1 red chilli, sliced, to garnish1 lime, cut into wedges, to serve 225g/8oz sirloin steak 400ml/14fl oz coconut milk 75g/2¾oz peanuts, toasted, to garnish fresh coriander sprigs, to garnish 1 red chilli, sliced, to garnish 1 lime, cut into wedges, to serve Method To make the coconut rice, thoroughly wash and drain the rice. Melt 40g/1½oz of the butter in a saucepan until foaming. Fry the onion for 2–3 minutes, or until softened. Add the rice and stir until it is coated in the butter. Tip the rice mixture into a lidded ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Bring the coconut milk and milk to the boil in a saucepan. Remove from the heat and pour over the rice. Stir well and season with the salt. Cover with a lid and bake in the oven for 12–15 minutes, or until the rice has absorbed all of the liquid and is al dente. To make the massaman paste, place all of the ingredients in a food processor or blender and blend until a smooth paste is formed. To make the curry, heat a frying pan over a high heat. Add the steak and fry for a couple of minutes on each side. Set aside to rest. Place the paste in a saucepan over a medium heat. Sweat for a few minutes and then add half of the coconut milk. Stir to combine and add the rest of the coconut milk. Simmer for 5 minutes. Slice the steak thinly. Add the steak to the coconut mixture and simmer for another 2 minutes.To finish the rice, cut up the remaining butter and dot over the rice. Cover with the lid and leave to melt for a few minutes before fluffing up the grains with a fork.Garnish the curry with toasted peanuts, coriander and chilli. Serve immediately alongside the coconut rice and lime wedges. To make the coconut rice, thoroughly wash and drain the rice. Melt 40g/1½oz of the butter in a saucepan until foaming. Fry the onion for 2–3 minutes, or until softened. Add the rice and stir until it is coated in the butter. Tip the rice mixture into a lidded ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. To make the coconut rice, thoroughly wash and drain the rice. Melt 40g/1½oz of the butter in a saucepan until foaming. Fry the onion for 2–3 minutes, or until softened. Add the rice and stir until it is coated in the butter. Tip the rice mixture into a lidded ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Bring the coconut milk and milk to the boil in a saucepan. Remove from the heat and pour over the rice. Stir well and season with the salt. Bring the coconut milk and milk to the boil in a saucepan. Remove from the heat and pour over the rice. Stir well and season with the salt. Cover with a lid and bake in the oven for 12–15 minutes, or until the rice has absorbed all of the liquid and is al dente. Cover with a lid and bake in the oven for 12–15 minutes, or until the rice has absorbed all of the liquid and is al dente. To make the massaman paste, place all of the ingredients in a food processor or blender and blend until a smooth paste is formed. To make the massaman paste, place all of the ingredients in a food processor or blender and blend until a smooth paste is formed. To make the curry, heat a frying pan over a high heat. Add the steak and fry for a couple of minutes on each side. Set aside to rest. To make the curry, heat a frying pan over a high heat. Add the steak and fry for a couple of minutes on each side. Set aside to rest. Place the paste in a saucepan over a medium heat. Sweat for a few minutes and then add half of the coconut milk. Stir to combine and add the rest of the coconut milk. Simmer for 5 minutes. Place the paste in a saucepan over a medium heat. Sweat for a few minutes and then add half of the coconut milk. Stir to combine and add the rest of the coconut milk. Simmer for 5 minutes. Slice the steak thinly. Add the steak to the coconut mixture and simmer for another 2 minutes. Slice the steak thinly. Add the steak to the coconut mixture and simmer for another 2 minutes. To finish the rice, cut up the remaining butter and dot over the rice. Cover with the lid and leave to melt for a few minutes before fluffing up the grains with a fork. To finish the rice, cut up the remaining butter and dot over the rice. Cover with the lid and leave to melt for a few minutes before fluffing up the grains with a fork. Garnish the curry with toasted peanuts, coriander and chilli. Serve immediately alongside the coconut rice and lime wedges. Garnish the curry with toasted peanuts, coriander and chilli. Serve immediately alongside the coconut rice and lime wedges. | {
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"title": "Quick beef massaman curry and coconut rice recipe",
"content": "An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_beef_massaman_36307_16x9.jpg When it’s the middle of the week and you need curry in a hurry, this quick Thai curry is just the thing. 200g/7oz basmati rice 70g/2½oz butter 50g/1¾oz onion, finely chopped 400ml/14fl oz coconut milk 200ml/7fl oz full-fat milk pinch salt 200g/7oz basmati rice 70g/2½oz butter 50g/1¾oz onion, finely chopped 400ml/14fl oz coconut milk 200ml/7fl oz full-fat milk pinch salt 1 lemongrass stalk, roughly choppedthumb-sized piece fresh root ginger, peeled and roughly chopped2 shallots, peeled and roughly chopped5 garlic cloves1 tsp dried chilli flakes1 tsp ground coriander½ tsp ground cumin2 tbsp fish sauce2 cardamom pods1 tsp brown sugar 1 lemongrass stalk, roughly chopped thumb-sized piece fresh root ginger, peeled and roughly chopped 2 shallots, peeled and roughly chopped 5 garlic cloves 1 tsp dried chilli flakes 1 tsp ground coriander ½ tsp ground cumin 2 tbsp fish sauce 2 cardamom pods 1 tsp brown sugar 225g/8oz sirloin steak400ml/14fl oz coconut milk75g/2¾oz peanuts, toasted, to garnishfresh coriander sprigs, to garnish1 red chilli, sliced, to garnish1 lime, cut into wedges, to serve 225g/8oz sirloin steak 400ml/14fl oz coconut milk 75g/2¾oz peanuts, toasted, to garnish fresh coriander sprigs, to garnish 1 red chilli, sliced, to garnish 1 lime, cut into wedges, to serve Method To make the coconut rice, thoroughly wash and drain the rice. Melt 40g/1½oz of the butter in a saucepan until foaming. Fry the onion for 2–3 minutes, or until softened. Add the rice and stir until it is coated in the butter. Tip the rice mixture into a lidded ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Bring the coconut milk and milk to the boil in a saucepan. Remove from the heat and pour over the rice. Stir well and season with the salt. Cover with a lid and bake in the oven for 12–15 minutes, or until the rice has absorbed all of the liquid and is al dente. To make the massaman paste, place all of the ingredients in a food processor or blender and blend until a smooth paste is formed. To make the curry, heat a frying pan over a high heat. Add the steak and fry for a couple of minutes on each side. Set aside to rest. Place the paste in a saucepan over a medium heat. Sweat for a few minutes and then add half of the coconut milk. Stir to combine and add the rest of the coconut milk. Simmer for 5 minutes. Slice the steak thinly. Add the steak to the coconut mixture and simmer for another 2 minutes.To finish the rice, cut up the remaining butter and dot over the rice. Cover with the lid and leave to melt for a few minutes before fluffing up the grains with a fork.Garnish the curry with toasted peanuts, coriander and chilli. Serve immediately alongside the coconut rice and lime wedges. To make the coconut rice, thoroughly wash and drain the rice. Melt 40g/1½oz of the butter in a saucepan until foaming. Fry the onion for 2–3 minutes, or until softened. Add the rice and stir until it is coated in the butter. Tip the rice mixture into a lidded ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. To make the coconut rice, thoroughly wash and drain the rice. Melt 40g/1½oz of the butter in a saucepan until foaming. Fry the onion for 2–3 minutes, or until softened. Add the rice and stir until it is coated in the butter. Tip the rice mixture into a lidded ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Bring the coconut milk and milk to the boil in a saucepan. Remove from the heat and pour over the rice. Stir well and season with the salt. Bring the coconut milk and milk to the boil in a saucepan. Remove from the heat and pour over the rice. Stir well and season with the salt. Cover with a lid and bake in the oven for 12–15 minutes, or until the rice has absorbed all of the liquid and is al dente. Cover with a lid and bake in the oven for 12–15 minutes, or until the rice has absorbed all of the liquid and is al dente. To make the massaman paste, place all of the ingredients in a food processor or blender and blend until a smooth paste is formed. To make the massaman paste, place all of the ingredients in a food processor or blender and blend until a smooth paste is formed. To make the curry, heat a frying pan over a high heat. Add the steak and fry for a couple of minutes on each side. Set aside to rest. To make the curry, heat a frying pan over a high heat. Add the steak and fry for a couple of minutes on each side. Set aside to rest. Place the paste in a saucepan over a medium heat. Sweat for a few minutes and then add half of the coconut milk. Stir to combine and add the rest of the coconut milk. Simmer for 5 minutes. Place the paste in a saucepan over a medium heat. Sweat for a few minutes and then add half of the coconut milk. Stir to combine and add the rest of the coconut milk. Simmer for 5 minutes. Slice the steak thinly. Add the steak to the coconut mixture and simmer for another 2 minutes. Slice the steak thinly. Add the steak to the coconut mixture and simmer for another 2 minutes. To finish the rice, cut up the remaining butter and dot over the rice. Cover with the lid and leave to melt for a few minutes before fluffing up the grains with a fork. To finish the rice, cut up the remaining butter and dot over the rice. Cover with the lid and leave to melt for a few minutes before fluffing up the grains with a fork. Garnish the curry with toasted peanuts, coriander and chilli. Serve immediately alongside the coconut rice and lime wedges. Garnish the curry with toasted peanuts, coriander and chilli. Serve immediately alongside the coconut rice and lime wedges."
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} | 2c837bafe59be06d129dec1db6d08700642c0ed5440ea0fbe4a937750f770438 | Quick cabbage soup recipe
An average of 4.5 out of 5 stars from 2 ratings Ingredients ¼ potato, peeled and finely chopped 300ml/10½fl oz vegetable stock ¼ Savoy cabbage, chopped25g/1oz toasted peanuts, to garnish ¼ potato, peeled and finely chopped 300ml/10½fl oz vegetable stock ¼ Savoy cabbage, chopped 25g/1oz toasted peanuts, to garnish Method Place the potato and stock into a saucepan over a high heat. Bring to the boil then reduce the heat to simmer for seven minutes.Add the cabbage and continue to simmer for six minutes, until the cabbage has cooked and the potatoes are soft.To serve, pour the soup into a bowl and finish with a sprinkling of peanuts. Place the potato and stock into a saucepan over a high heat. Bring to the boil then reduce the heat to simmer for seven minutes. Place the potato and stock into a saucepan over a high heat. Bring to the boil then reduce the heat to simmer for seven minutes. Add the cabbage and continue to simmer for six minutes, until the cabbage has cooked and the potatoes are soft. Add the cabbage and continue to simmer for six minutes, until the cabbage has cooked and the potatoes are soft. To serve, pour the soup into a bowl and finish with a sprinkling of peanuts. To serve, pour the soup into a bowl and finish with a sprinkling of peanuts. | {
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"title": "Quick cabbage soup recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Ingredients ¼ potato, peeled and finely chopped 300ml/10½fl oz vegetable stock ¼ Savoy cabbage, chopped25g/1oz toasted peanuts, to garnish ¼ potato, peeled and finely chopped 300ml/10½fl oz vegetable stock ¼ Savoy cabbage, chopped 25g/1oz toasted peanuts, to garnish Method Place the potato and stock into a saucepan over a high heat. Bring to the boil then reduce the heat to simmer for seven minutes.Add the cabbage and continue to simmer for six minutes, until the cabbage has cooked and the potatoes are soft.To serve, pour the soup into a bowl and finish with a sprinkling of peanuts. Place the potato and stock into a saucepan over a high heat. Bring to the boil then reduce the heat to simmer for seven minutes. Place the potato and stock into a saucepan over a high heat. Bring to the boil then reduce the heat to simmer for seven minutes. Add the cabbage and continue to simmer for six minutes, until the cabbage has cooked and the potatoes are soft. Add the cabbage and continue to simmer for six minutes, until the cabbage has cooked and the potatoes are soft. To serve, pour the soup into a bowl and finish with a sprinkling of peanuts. To serve, pour the soup into a bowl and finish with a sprinkling of peanuts."
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} | 7efd129b83fcc395967c524e63839f9707d6f06ea98fa78865c919314a7546a3 | Quick chicken korma recipe
An average of 4.0 out of 5 stars from 3 ratings 4 cm piece fresh ginger, peeled and coarsely chopped5-6 garlic cloves, peeled and coarsely chopped6 tbsp vegetable oil3 bay leaves5 cm cinnamon stick8 cardamom pods, crushed in a pestle and mortar4 cloves¼ tsp black cumin seeds (or regular cumin seeds)130g/4½oz onions, peeled and finely chopped1 tbsp ground coriander1 tbsp ground cumin3 tinned plum tomatoes, chopped1.5 kg/3lb 5oz chicken pieces, skinned and cut into serving portions¼ - 1 tsp chilli powder¼ tsp salt3 tbsp single cream250ml/8 ¾fl oz water 4 cm piece fresh ginger, peeled and coarsely chopped 5-6 garlic cloves, peeled and coarsely chopped 6 tbsp vegetable oil 3 bay leaves 5 cm cinnamon stick 8 cardamom pods, crushed in a pestle and mortar 4 cloves ¼ tsp black cumin seeds (or regular cumin seeds) 130g/4½oz onions, peeled and finely chopped 1 tbsp ground coriander 1 tbsp ground cumin 3 tinned plum tomatoes, chopped 1.5 kg/3lb 5oz chicken pieces, skinned and cut into serving portions ¼ - 1 tsp chilli powder ¼ tsp salt 3 tbsp single cream 250ml/8 ¾fl oz water Method Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste.Put the oil in a wide frying pan or saute pan and set over high heat. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions. Stir and fry for about three minutes or until the onions turn brownish. Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute. Put in the chopped tomatoes and fry for another minute. Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then. Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this. Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste. Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste. Put the oil in a wide frying pan or saute pan and set over high heat. Put the oil in a wide frying pan or saute pan and set over high heat. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions. Stir and fry for about three minutes or until the onions turn brownish. Stir and fry for about three minutes or until the onions turn brownish. Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute. Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute. Put in the chopped tomatoes and fry for another minute. Put in the chopped tomatoes and fry for another minute. Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water. Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then. Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this. Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this. | {
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"title": "Quick chicken korma recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings 4 cm piece fresh ginger, peeled and coarsely chopped5-6 garlic cloves, peeled and coarsely chopped6 tbsp vegetable oil3 bay leaves5 cm cinnamon stick8 cardamom pods, crushed in a pestle and mortar4 cloves¼ tsp black cumin seeds (or regular cumin seeds)130g/4½oz onions, peeled and finely chopped1 tbsp ground coriander1 tbsp ground cumin3 tinned plum tomatoes, chopped1.5 kg/3lb 5oz chicken pieces, skinned and cut into serving portions¼ - 1 tsp chilli powder¼ tsp salt3 tbsp single cream250ml/8 ¾fl oz water 4 cm piece fresh ginger, peeled and coarsely chopped 5-6 garlic cloves, peeled and coarsely chopped 6 tbsp vegetable oil 3 bay leaves 5 cm cinnamon stick 8 cardamom pods, crushed in a pestle and mortar 4 cloves ¼ tsp black cumin seeds (or regular cumin seeds) 130g/4½oz onions, peeled and finely chopped 1 tbsp ground coriander 1 tbsp ground cumin 3 tinned plum tomatoes, chopped 1.5 kg/3lb 5oz chicken pieces, skinned and cut into serving portions ¼ - 1 tsp chilli powder ¼ tsp salt 3 tbsp single cream 250ml/8 ¾fl oz water Method Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste.Put the oil in a wide frying pan or saute pan and set over high heat. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions. Stir and fry for about three minutes or until the onions turn brownish. Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute. Put in the chopped tomatoes and fry for another minute. Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then. Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this. Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste. Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste. Put the oil in a wide frying pan or saute pan and set over high heat. Put the oil in a wide frying pan or saute pan and set over high heat. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions. When very hot, put in the bay leaves, cinnamon, cardamom pods, cloves and cumin seeds. Stir once or twice and put in the onions. Stir and fry for about three minutes or until the onions turn brownish. Stir and fry for about three minutes or until the onions turn brownish. Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute. Put in the paste from the blender, and the ground coriander and ground cumin and fry for a minute. Put in the chopped tomatoes and fry for another minute. Put in the chopped tomatoes and fry for another minute. Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water. Add in the chicken, chilli powder, salt and 250ml/8 ¾fl oz water. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then. Bring to a boil. Cover, turn the heat to medium and cook for 15 minutes, turning the chicken pieces over now and then. Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this. Remove the cover, add the cream and cook on high heat for another 7-8 minutes or until the sauce has thickened. Stir gently as you do this."
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} | 412420c154b29a503a28ef3edb238e67e2bfbe3625331780ed2be589aa77b522 | Quick chickpea braise with kale and harissa recipe
An average of 4.7 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_chickpea_braise_83621_16x9.jpg This nourishing vegetarian recipe includes protein-rich chickpeas and vitamin-packed kale for a filling, easy lunch or dinner. 2 tbsp olive oil1 red onion, thinly sliced2 garlic cloves, thinly sliced2 big handfuls kale (about 200g/7oz), leaves roughly chopped and stems shredded1 heaped tsp ground turmeric1 preserved lemon, cut in half, flesh removed and peel finely chopped400g tin chopped tomatoes2 x 400g tins chickpeasbunch flatleaf parsley, roughly choppedsalt and freshly ground black pepper 2 tbsp olive oil 1 red onion, thinly sliced 2 garlic cloves, thinly sliced 2 big handfuls kale (about 200g/7oz), leaves roughly chopped and stems shredded 1 heaped tsp ground turmeric 1 preserved lemon, cut in half, flesh removed and peel finely chopped 400g tin chopped tomatoes 2 x 400g tins chickpeas bunch flatleaf parsley, roughly chopped salt and freshly ground black pepper 100g/3½oz plain flour, plus extra for dusting½ tsp baking powder1 tsp cumin seeds100ml/3½fl oz plain yoghurt 100g/3½oz plain flour, plus extra for dusting ½ tsp baking powder 1 tsp cumin seeds 100ml/3½fl oz plain yoghurt 4 tbsp plain yoghurt1 tbsp harissatahini, for drizzling 4 tbsp plain yoghurt 1 tbsp harissa tahini, for drizzling Method To make the chickpea braise, heat the oil in a large frying pan and cook the onion over a medium heat for 5 minutes. Add the garlic, kale stems and turmeric to the pan and cook for a couple of minutes. Add the preserved lemon peel, tomatoes and chickpeas, including their liquid, to the pan. Cook for about 10 minutes, until the tomatoes have thickened and reduced. Add the reserved kale leaves and cook for a few minutes until wilted. Taste and season with salt and pepper. Stir in most of the parsley. To make the flatbreads, put all of the flatbread ingredients and a good pinch of salt into the bowl of a food processor. Pulse until the mixture forms a ball. If you don't have a food processor, this can be done in a bowl using a fork and your hands to bring everything together to a wet dough. Set aside for 10–15 minutes to rise a little. Don't expect it to rise like normal dough, but it may puff up a bit. Dust a clean work surface and rolling pin generously with flour, then divide the dough into two equal pieces. Pat and flatten out the dough with your hands, then use the rolling pin to roll each piece into a disc roughly 20cm/8in in diameter and 2–3mm thick. Place a frying pan over a high heat and, once it's nice and hot, cook each flatbread for 1–2 minutes on each side. Turn the breads using tongs until puffed up and golden in places.Ripple the yoghurt and harissa together in a bowl. Drizzle some tahini over the braise and scatter with the remaining parsley. Serve with the warm flatbreads and harissa yoghurt. To make the chickpea braise, heat the oil in a large frying pan and cook the onion over a medium heat for 5 minutes. Add the garlic, kale stems and turmeric to the pan and cook for a couple of minutes. Add the preserved lemon peel, tomatoes and chickpeas, including their liquid, to the pan. To make the chickpea braise, heat the oil in a large frying pan and cook the onion over a medium heat for 5 minutes. Add the garlic, kale stems and turmeric to the pan and cook for a couple of minutes. Add the preserved lemon peel, tomatoes and chickpeas, including their liquid, to the pan. Cook for about 10 minutes, until the tomatoes have thickened and reduced. Add the reserved kale leaves and cook for a few minutes until wilted. Taste and season with salt and pepper. Stir in most of the parsley. Cook for about 10 minutes, until the tomatoes have thickened and reduced. Add the reserved kale leaves and cook for a few minutes until wilted. Taste and season with salt and pepper. Stir in most of the parsley. To make the flatbreads, put all of the flatbread ingredients and a good pinch of salt into the bowl of a food processor. Pulse until the mixture forms a ball. If you don't have a food processor, this can be done in a bowl using a fork and your hands to bring everything together to a wet dough. Set aside for 10–15 minutes to rise a little. Don't expect it to rise like normal dough, but it may puff up a bit. To make the flatbreads, put all of the flatbread ingredients and a good pinch of salt into the bowl of a food processor. Pulse until the mixture forms a ball. If you don't have a food processor, this can be done in a bowl using a fork and your hands to bring everything together to a wet dough. Set aside for 10–15 minutes to rise a little. Don't expect it to rise like normal dough, but it may puff up a bit. Dust a clean work surface and rolling pin generously with flour, then divide the dough into two equal pieces. Pat and flatten out the dough with your hands, then use the rolling pin to roll each piece into a disc roughly 20cm/8in in diameter and 2–3mm thick. Place a frying pan over a high heat and, once it's nice and hot, cook each flatbread for 1–2 minutes on each side. Turn the breads using tongs until puffed up and golden in places. Dust a clean work surface and rolling pin generously with flour, then divide the dough into two equal pieces. Pat and flatten out the dough with your hands, then use the rolling pin to roll each piece into a disc roughly 20cm/8in in diameter and 2–3mm thick. Place a frying pan over a high heat and, once it's nice and hot, cook each flatbread for 1–2 minutes on each side. Turn the breads using tongs until puffed up and golden in places. Ripple the yoghurt and harissa together in a bowl. Drizzle some tahini over the braise and scatter with the remaining parsley. Serve with the warm flatbreads and harissa yoghurt. Ripple the yoghurt and harissa together in a bowl. Drizzle some tahini over the braise and scatter with the remaining parsley. Serve with the warm flatbreads and harissa yoghurt. Recipe tips If you're using jars of chickpeas instead of tins, you might need to add another 150ml/5fl oz water, as there will be less liquid. | {
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"title": "Quick chickpea braise with kale and harissa recipe",
"content": "An average of 4.7 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_chickpea_braise_83621_16x9.jpg This nourishing vegetarian recipe includes protein-rich chickpeas and vitamin-packed kale for a filling, easy lunch or dinner. 2 tbsp olive oil1 red onion, thinly sliced2 garlic cloves, thinly sliced2 big handfuls kale (about 200g/7oz), leaves roughly chopped and stems shredded1 heaped tsp ground turmeric1 preserved lemon, cut in half, flesh removed and peel finely chopped400g tin chopped tomatoes2 x 400g tins chickpeasbunch flatleaf parsley, roughly choppedsalt and freshly ground black pepper 2 tbsp olive oil 1 red onion, thinly sliced 2 garlic cloves, thinly sliced 2 big handfuls kale (about 200g/7oz), leaves roughly chopped and stems shredded 1 heaped tsp ground turmeric 1 preserved lemon, cut in half, flesh removed and peel finely chopped 400g tin chopped tomatoes 2 x 400g tins chickpeas bunch flatleaf parsley, roughly chopped salt and freshly ground black pepper 100g/3½oz plain flour, plus extra for dusting½ tsp baking powder1 tsp cumin seeds100ml/3½fl oz plain yoghurt 100g/3½oz plain flour, plus extra for dusting ½ tsp baking powder 1 tsp cumin seeds 100ml/3½fl oz plain yoghurt 4 tbsp plain yoghurt1 tbsp harissatahini, for drizzling 4 tbsp plain yoghurt 1 tbsp harissa tahini, for drizzling Method To make the chickpea braise, heat the oil in a large frying pan and cook the onion over a medium heat for 5 minutes. Add the garlic, kale stems and turmeric to the pan and cook for a couple of minutes. Add the preserved lemon peel, tomatoes and chickpeas, including their liquid, to the pan. Cook for about 10 minutes, until the tomatoes have thickened and reduced. Add the reserved kale leaves and cook for a few minutes until wilted. Taste and season with salt and pepper. Stir in most of the parsley. To make the flatbreads, put all of the flatbread ingredients and a good pinch of salt into the bowl of a food processor. Pulse until the mixture forms a ball. If you don't have a food processor, this can be done in a bowl using a fork and your hands to bring everything together to a wet dough. Set aside for 10–15 minutes to rise a little. Don't expect it to rise like normal dough, but it may puff up a bit. Dust a clean work surface and rolling pin generously with flour, then divide the dough into two equal pieces. Pat and flatten out the dough with your hands, then use the rolling pin to roll each piece into a disc roughly 20cm/8in in diameter and 2–3mm thick. Place a frying pan over a high heat and, once it's nice and hot, cook each flatbread for 1–2 minutes on each side. Turn the breads using tongs until puffed up and golden in places.Ripple the yoghurt and harissa together in a bowl. Drizzle some tahini over the braise and scatter with the remaining parsley. Serve with the warm flatbreads and harissa yoghurt. To make the chickpea braise, heat the oil in a large frying pan and cook the onion over a medium heat for 5 minutes. Add the garlic, kale stems and turmeric to the pan and cook for a couple of minutes. Add the preserved lemon peel, tomatoes and chickpeas, including their liquid, to the pan. To make the chickpea braise, heat the oil in a large frying pan and cook the onion over a medium heat for 5 minutes. Add the garlic, kale stems and turmeric to the pan and cook for a couple of minutes. Add the preserved lemon peel, tomatoes and chickpeas, including their liquid, to the pan. Cook for about 10 minutes, until the tomatoes have thickened and reduced. Add the reserved kale leaves and cook for a few minutes until wilted. Taste and season with salt and pepper. Stir in most of the parsley. Cook for about 10 minutes, until the tomatoes have thickened and reduced. Add the reserved kale leaves and cook for a few minutes until wilted. Taste and season with salt and pepper. Stir in most of the parsley. To make the flatbreads, put all of the flatbread ingredients and a good pinch of salt into the bowl of a food processor. Pulse until the mixture forms a ball. If you don't have a food processor, this can be done in a bowl using a fork and your hands to bring everything together to a wet dough. Set aside for 10–15 minutes to rise a little. Don't expect it to rise like normal dough, but it may puff up a bit. To make the flatbreads, put all of the flatbread ingredients and a good pinch of salt into the bowl of a food processor. Pulse until the mixture forms a ball. If you don't have a food processor, this can be done in a bowl using a fork and your hands to bring everything together to a wet dough. Set aside for 10–15 minutes to rise a little. Don't expect it to rise like normal dough, but it may puff up a bit. Dust a clean work surface and rolling pin generously with flour, then divide the dough into two equal pieces. Pat and flatten out the dough with your hands, then use the rolling pin to roll each piece into a disc roughly 20cm/8in in diameter and 2–3mm thick. Place a frying pan over a high heat and, once it's nice and hot, cook each flatbread for 1–2 minutes on each side. Turn the breads using tongs until puffed up and golden in places. Dust a clean work surface and rolling pin generously with flour, then divide the dough into two equal pieces. Pat and flatten out the dough with your hands, then use the rolling pin to roll each piece into a disc roughly 20cm/8in in diameter and 2–3mm thick. Place a frying pan over a high heat and, once it's nice and hot, cook each flatbread for 1–2 minutes on each side. Turn the breads using tongs until puffed up and golden in places. Ripple the yoghurt and harissa together in a bowl. Drizzle some tahini over the braise and scatter with the remaining parsley. Serve with the warm flatbreads and harissa yoghurt. Ripple the yoghurt and harissa together in a bowl. Drizzle some tahini over the braise and scatter with the remaining parsley. Serve with the warm flatbreads and harissa yoghurt. Recipe tips If you're using jars of chickpeas instead of tins, you might need to add another 150ml/5fl oz water, as there will be less liquid."
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} | e0edf83d7d889218e497552cfe958fafd484a6ce86cd02df65296ca961568090 | Rabbit and onion casserole (Lepur çomlek) recipe
An average of 4.8 out of 5 stars from 6 ratings I have been on the lookout for good rabbit dishes ever since I took a holiday on the island of Malta where there are a lot of them, being dry limestone country where not much other wildlife can thrive. This recipe, from Adriatic Croatia/Albania, uses garlic, tomatoes, olive oil, baby onions and red wine. Try it with rice or orzo pasta. 2 rabbits, cleaned and jointed (ask your butcher to do this, if you like)3 bay leaves4 tbsp balsamic vinegar100ml/3½fl oz olive oil4 garlic cloves, grated6 whole allspice berries1 cinnamon stick200ml/7fl oz red wine350ml/12fl oz chicken stock, hot2 tbsp tomato purée5 ripe tomatoes, peeled and chopped1 tsp dried oregano600g/1lb 5oz baby onions or shallots, peeled and left whole1 tsp sugarsalt and freshly ground black pepper 2 rabbits, cleaned and jointed (ask your butcher to do this, if you like) 3 bay leaves 4 tbsp balsamic vinegar 100ml/3½fl oz olive oil 4 garlic cloves, grated 6 whole allspice berries 1 cinnamon stick 200ml/7fl oz red wine 350ml/12fl oz chicken stock, hot 2 tbsp tomato purée 5 ripe tomatoes, peeled and chopped 1 tsp dried oregano 600g/1lb 5oz baby onions or shallots, peeled and left whole 1 tsp sugar salt and freshly ground black pepper Method Wash the rabbit pieces well, then pat dry and put in a bowl with the bay leaves and pour over the vinegar. Cover and set aside to marinate for at least 1 hour in the fridge.Preheat the oven to 160C/140C Fan/Gas 3.Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat and fry the rabbit pieces in batches until they are well browned all over. Return all the rabbit pieces to the pan along with the bay leaves from the marinade.Add the garlic, allspice berries, cinnamon stick and red wine. Bring to the boil. Add the chicken stock, tomato purée, tomatoes and oregano. Season with salt and pepper and reduce to a simmer. Cover the pan, transfer to the oven and cook for 1–1½ hours until the rabbit is tender.Meanwhile, heat the remaining oil in a frying pan and fry the baby onions gently, stirring frequently, until just golden-brown all over. This should take about 10–15 minutes. Add the sugar halfway through to help them to caramelise. Tip the onions into the pot containing the rabbit just before it’s done and stir through.Serve with rice or orzo pasta. Wash the rabbit pieces well, then pat dry and put in a bowl with the bay leaves and pour over the vinegar. Cover and set aside to marinate for at least 1 hour in the fridge. Wash the rabbit pieces well, then pat dry and put in a bowl with the bay leaves and pour over the vinegar. Cover and set aside to marinate for at least 1 hour in the fridge. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat and fry the rabbit pieces in batches until they are well browned all over. Return all the rabbit pieces to the pan along with the bay leaves from the marinade. Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat and fry the rabbit pieces in batches until they are well browned all over. Return all the rabbit pieces to the pan along with the bay leaves from the marinade. Add the garlic, allspice berries, cinnamon stick and red wine. Bring to the boil. Add the chicken stock, tomato purée, tomatoes and oregano. Season with salt and pepper and reduce to a simmer. Cover the pan, transfer to the oven and cook for 1–1½ hours until the rabbit is tender. Add the garlic, allspice berries, cinnamon stick and red wine. Bring to the boil. Add the chicken stock, tomato purée, tomatoes and oregano. Season with salt and pepper and reduce to a simmer. Cover the pan, transfer to the oven and cook for 1–1½ hours until the rabbit is tender. Meanwhile, heat the remaining oil in a frying pan and fry the baby onions gently, stirring frequently, until just golden-brown all over. This should take about 10–15 minutes. Add the sugar halfway through to help them to caramelise. Tip the onions into the pot containing the rabbit just before it’s done and stir through. Meanwhile, heat the remaining oil in a frying pan and fry the baby onions gently, stirring frequently, until just golden-brown all over. This should take about 10–15 minutes. Add the sugar halfway through to help them to caramelise. Tip the onions into the pot containing the rabbit just before it’s done and stir through. Serve with rice or orzo pasta. Serve with rice or orzo pasta. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Rabbit and onion casserole (Lepur çomlek) recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings I have been on the lookout for good rabbit dishes ever since I took a holiday on the island of Malta where there are a lot of them, being dry limestone country where not much other wildlife can thrive. This recipe, from Adriatic Croatia/Albania, uses garlic, tomatoes, olive oil, baby onions and red wine. Try it with rice or orzo pasta. 2 rabbits, cleaned and jointed (ask your butcher to do this, if you like)3 bay leaves4 tbsp balsamic vinegar100ml/3½fl oz olive oil4 garlic cloves, grated6 whole allspice berries1 cinnamon stick200ml/7fl oz red wine350ml/12fl oz chicken stock, hot2 tbsp tomato purée5 ripe tomatoes, peeled and chopped1 tsp dried oregano600g/1lb 5oz baby onions or shallots, peeled and left whole1 tsp sugarsalt and freshly ground black pepper 2 rabbits, cleaned and jointed (ask your butcher to do this, if you like) 3 bay leaves 4 tbsp balsamic vinegar 100ml/3½fl oz olive oil 4 garlic cloves, grated 6 whole allspice berries 1 cinnamon stick 200ml/7fl oz red wine 350ml/12fl oz chicken stock, hot 2 tbsp tomato purée 5 ripe tomatoes, peeled and chopped 1 tsp dried oregano 600g/1lb 5oz baby onions or shallots, peeled and left whole 1 tsp sugar salt and freshly ground black pepper Method Wash the rabbit pieces well, then pat dry and put in a bowl with the bay leaves and pour over the vinegar. Cover and set aside to marinate for at least 1 hour in the fridge.Preheat the oven to 160C/140C Fan/Gas 3.Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat and fry the rabbit pieces in batches until they are well browned all over. Return all the rabbit pieces to the pan along with the bay leaves from the marinade.Add the garlic, allspice berries, cinnamon stick and red wine. Bring to the boil. Add the chicken stock, tomato purée, tomatoes and oregano. Season with salt and pepper and reduce to a simmer. Cover the pan, transfer to the oven and cook for 1–1½ hours until the rabbit is tender.Meanwhile, heat the remaining oil in a frying pan and fry the baby onions gently, stirring frequently, until just golden-brown all over. This should take about 10–15 minutes. Add the sugar halfway through to help them to caramelise. Tip the onions into the pot containing the rabbit just before it’s done and stir through.Serve with rice or orzo pasta. Wash the rabbit pieces well, then pat dry and put in a bowl with the bay leaves and pour over the vinegar. Cover and set aside to marinate for at least 1 hour in the fridge. Wash the rabbit pieces well, then pat dry and put in a bowl with the bay leaves and pour over the vinegar. Cover and set aside to marinate for at least 1 hour in the fridge. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat and fry the rabbit pieces in batches until they are well browned all over. Return all the rabbit pieces to the pan along with the bay leaves from the marinade. Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat and fry the rabbit pieces in batches until they are well browned all over. Return all the rabbit pieces to the pan along with the bay leaves from the marinade. Add the garlic, allspice berries, cinnamon stick and red wine. Bring to the boil. Add the chicken stock, tomato purée, tomatoes and oregano. Season with salt and pepper and reduce to a simmer. Cover the pan, transfer to the oven and cook for 1–1½ hours until the rabbit is tender. Add the garlic, allspice berries, cinnamon stick and red wine. Bring to the boil. Add the chicken stock, tomato purée, tomatoes and oregano. Season with salt and pepper and reduce to a simmer. Cover the pan, transfer to the oven and cook for 1–1½ hours until the rabbit is tender. Meanwhile, heat the remaining oil in a frying pan and fry the baby onions gently, stirring frequently, until just golden-brown all over. This should take about 10–15 minutes. Add the sugar halfway through to help them to caramelise. Tip the onions into the pot containing the rabbit just before it’s done and stir through. Meanwhile, heat the remaining oil in a frying pan and fry the baby onions gently, stirring frequently, until just golden-brown all over. This should take about 10–15 minutes. Add the sugar halfway through to help them to caramelise. Tip the onions into the pot containing the rabbit just before it’s done and stir through. Serve with rice or orzo pasta. Serve with rice or orzo pasta."
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} | e53ee372f4f59581d8c0a48e3b5d194bf8de46edd15ae3b13428f7da21e0f011 | Rabbit and pancetta pot pies recipe
Combine the flour and salt in a large bowl. Put the butter and lard in a separate bowl, mixing them together loosely.Take one quarter of the mixed fats and rub them into the flour lightly with your fingertips.Combine the lemon juice and 130ml/4fl oz of water and mix lightly into the flour to form a soft dough.Roll out the dough on a well-floured surface to a rectangle, about 10x30cm/4x12in.Take another quarter of the diced fats and dot evenly over the top two-thirds of the pastry rectangle.Now fold the empty bottom third up and the top third down over it, as if folding a letter.Turn the dough 90° and seal the edges by pressing down with your fingers.Roll out the dough and repeat the dotting and folding three times to use all of the fat.Wrap the dough in cling film and leave to chill in the fridge for at least 30 minutes.For the filling, heat a large flameproof casserole over a high heat and add the butter and oil. Working in batches, brown the rabbit well all over (include the liver and kidneys, if you have them, for extra flavour).Remove from the pan and set aside. Add the pancetta to the pan, reduce the heat a little and cook for four minutes, or until golden-brown and beginning to crisp around the edges. Add to the rabbit.Turn the heat to low. Add the onion, garlic and fennel to the pan and cook gently for 2-3 minutes. Add the wine, increase the heat and let it bubble for a couple of minutes, scraping the base of the pan with a spatula to release any caramelised bits. Return the rabbit and pancetta to the pan. Add the stock and bay leaf, bring to a simmer, cover and simmer gently for 1½ hours, until the rabbit is tender.Remove the rabbit from the pan and leave until cool enough to handle, then strip the meat from the bones and put into a large bowl.Bring the contents of the pan to the boil and boil to reduce the volume of liquid by half. Stir in the cream and bring back to the boil. Add the parsley, taste the sauce and season with salt and pepper as required. Return the rabbit meat to the pan and turn to coat in the sauce. Divide the filling between four individual pie dishes. Leave to cool.Preheat the oven to 200C/400F/Gas 6.On a floured surface, roll out the pastry to about 5mm thick. Brush the edges of the pie dishes with beaten egg and cut pieces of pastry to place over each. Press round the edges to seal and trim off the excess pastry neatly. Brush the top of the pies with more egg.Bake for 20–30 minutes, or until the pastry is golden-brown and the filling bubbling. Leave to settle for 10 minutes or so, then serve, with plain boiled potatoes, carrots and a green vegetable. Combine the flour and salt in a large bowl. Put the butter and lard in a separate bowl, mixing them together loosely. Combine the flour and salt in a large bowl. Put the butter and lard in a separate bowl, mixing them together loosely. Take one quarter of the mixed fats and rub them into the flour lightly with your fingertips. Take one quarter of the mixed fats and rub them into the flour lightly with your fingertips. Combine the lemon juice and 130ml/4fl oz of water and mix lightly into the flour to form a soft dough. Combine the lemon juice and 130ml/4fl oz of water and mix lightly into the flour to form a soft dough. Roll out the dough on a well-floured surface to a rectangle, about 10x30cm/4x12in. Roll out the dough on a well-floured surface to a rectangle, about 10x30cm/4x12in. Take another quarter of the diced fats and dot evenly over the top two-thirds of the pastry rectangle. Take another quarter of the diced fats and dot evenly over the top two-thirds of the pastry rectangle. Now fold the empty bottom third up and the top third down over it, as if folding a letter. Now fold the empty bottom third up and the top third down over it, as if folding a letter. Turn the dough 90° and seal the edges by pressing down with your fingers. Turn the dough 90° and seal the edges by pressing down with your fingers. Roll out the dough and repeat the dotting and folding three times to use all of the fat. Roll out the dough and repeat the dotting and folding three times to use all of the fat. Wrap the dough in cling film and leave to chill in the fridge for at least 30 minutes. Wrap the dough in cling film and leave to chill in the fridge for at least 30 minutes. For the filling, heat a large flameproof casserole over a high heat and add the butter and oil. Working in batches, brown the rabbit well all over (include the liver and kidneys, if you have them, for extra flavour). For the filling, heat a large flameproof casserole over a high heat and add the butter and oil. Working in batches, brown the rabbit well all over (include the liver and kidneys, if you have them, for extra flavour). Remove from the pan and set aside. Add the pancetta to the pan, reduce the heat a little and cook for four minutes, or until golden-brown and beginning to crisp around the edges. Add to the rabbit. Remove from the pan and set aside. Add the pancetta to the pan, reduce the heat a little and cook for four minutes, or until golden-brown and beginning to crisp around the edges. Add to the rabbit. Turn the heat to low. Add the onion, garlic and fennel to the pan and cook gently for 2-3 minutes. Add the wine, increase the heat and let it bubble for a couple of minutes, scraping the base of the pan with a spatula to release any caramelised bits. Return the rabbit and pancetta to the pan. Add the stock and bay leaf, bring to a simmer, cover and simmer gently for 1½ hours, until the rabbit is tender. Turn the heat to low. Add the onion, garlic and fennel to the pan and cook gently for 2-3 minutes. Add the wine, increase the heat and let it bubble for a couple of minutes, scraping the base of the pan with a spatula to release any caramelised bits. Return the rabbit and pancetta to the pan. Add the stock and bay leaf, bring to a simmer, cover and simmer gently for 1½ hours, until the rabbit is tender. Remove the rabbit from the pan and leave until cool enough to handle, then strip the meat from the bones and put into a large bowl. Remove the rabbit from the pan and leave until cool enough to handle, then strip the meat from the bones and put into a large bowl. Bring the contents of the pan to the boil and boil to reduce the volume of liquid by half. Stir in the cream and bring back to the boil. Add the parsley, taste the sauce and season with salt and pepper as required. Return the rabbit meat to the pan and turn to coat in the sauce. Divide the filling between four individual pie dishes. Leave to cool. Bring the contents of the pan to the boil and boil to reduce the volume of liquid by half. Stir in the cream and bring back to the boil. Add the parsley, taste the sauce and season with salt and pepper as required. Return the rabbit meat to the pan and turn to coat in the sauce. Divide the filling between four individual pie dishes. Leave to cool. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. On a floured surface, roll out the pastry to about 5mm thick. Brush the edges of the pie dishes with beaten egg and cut pieces of pastry to place over each. Press round the edges to seal and trim off the excess pastry neatly. Brush the top of the pies with more egg. On a floured surface, roll out the pastry to about 5mm thick. Brush the edges of the pie dishes with beaten egg and cut pieces of pastry to place over each. Press round the edges to seal and trim off the excess pastry neatly. Brush the top of the pies with more egg. Bake for 20–30 minutes, or until the pastry is golden-brown and the filling bubbling. Leave to settle for 10 minutes or so, then serve, with plain boiled potatoes, carrots and a green vegetable. Bake for 20–30 minutes, or until the pastry is golden-brown and the filling bubbling. Leave to settle for 10 minutes or so, then serve, with plain boiled potatoes, carrots and a green vegetable. | {
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"title": "Rabbit and pancetta pot pies recipe",
"content": "Combine the flour and salt in a large bowl. Put the butter and lard in a separate bowl, mixing them together loosely.Take one quarter of the mixed fats and rub them into the flour lightly with your fingertips.Combine the lemon juice and 130ml/4fl oz of water and mix lightly into the flour to form a soft dough.Roll out the dough on a well-floured surface to a rectangle, about 10x30cm/4x12in.Take another quarter of the diced fats and dot evenly over the top two-thirds of the pastry rectangle.Now fold the empty bottom third up and the top third down over it, as if folding a letter.Turn the dough 90° and seal the edges by pressing down with your fingers.Roll out the dough and repeat the dotting and folding three times to use all of the fat.Wrap the dough in cling film and leave to chill in the fridge for at least 30 minutes.For the filling, heat a large flameproof casserole over a high heat and add the butter and oil. Working in batches, brown the rabbit well all over (include the liver and kidneys, if you have them, for extra flavour).Remove from the pan and set aside. Add the pancetta to the pan, reduce the heat a little and cook for four minutes, or until golden-brown and beginning to crisp around the edges. Add to the rabbit.Turn the heat to low. Add the onion, garlic and fennel to the pan and cook gently for 2-3 minutes. Add the wine, increase the heat and let it bubble for a couple of minutes, scraping the base of the pan with a spatula to release any caramelised bits. Return the rabbit and pancetta to the pan. Add the stock and bay leaf, bring to a simmer, cover and simmer gently for 1½ hours, until the rabbit is tender.Remove the rabbit from the pan and leave until cool enough to handle, then strip the meat from the bones and put into a large bowl.Bring the contents of the pan to the boil and boil to reduce the volume of liquid by half. Stir in the cream and bring back to the boil. Add the parsley, taste the sauce and season with salt and pepper as required. Return the rabbit meat to the pan and turn to coat in the sauce. Divide the filling between four individual pie dishes. Leave to cool.Preheat the oven to 200C/400F/Gas 6.On a floured surface, roll out the pastry to about 5mm thick. Brush the edges of the pie dishes with beaten egg and cut pieces of pastry to place over each. Press round the edges to seal and trim off the excess pastry neatly. Brush the top of the pies with more egg.Bake for 20–30 minutes, or until the pastry is golden-brown and the filling bubbling. Leave to settle for 10 minutes or so, then serve, with plain boiled potatoes, carrots and a green vegetable. Combine the flour and salt in a large bowl. Put the butter and lard in a separate bowl, mixing them together loosely. Combine the flour and salt in a large bowl. Put the butter and lard in a separate bowl, mixing them together loosely. Take one quarter of the mixed fats and rub them into the flour lightly with your fingertips. Take one quarter of the mixed fats and rub them into the flour lightly with your fingertips. Combine the lemon juice and 130ml/4fl oz of water and mix lightly into the flour to form a soft dough. Combine the lemon juice and 130ml/4fl oz of water and mix lightly into the flour to form a soft dough. Roll out the dough on a well-floured surface to a rectangle, about 10x30cm/4x12in. Roll out the dough on a well-floured surface to a rectangle, about 10x30cm/4x12in. Take another quarter of the diced fats and dot evenly over the top two-thirds of the pastry rectangle. Take another quarter of the diced fats and dot evenly over the top two-thirds of the pastry rectangle. Now fold the empty bottom third up and the top third down over it, as if folding a letter. Now fold the empty bottom third up and the top third down over it, as if folding a letter. Turn the dough 90° and seal the edges by pressing down with your fingers. Turn the dough 90° and seal the edges by pressing down with your fingers. Roll out the dough and repeat the dotting and folding three times to use all of the fat. Roll out the dough and repeat the dotting and folding three times to use all of the fat. Wrap the dough in cling film and leave to chill in the fridge for at least 30 minutes. Wrap the dough in cling film and leave to chill in the fridge for at least 30 minutes. For the filling, heat a large flameproof casserole over a high heat and add the butter and oil. Working in batches, brown the rabbit well all over (include the liver and kidneys, if you have them, for extra flavour). For the filling, heat a large flameproof casserole over a high heat and add the butter and oil. Working in batches, brown the rabbit well all over (include the liver and kidneys, if you have them, for extra flavour). Remove from the pan and set aside. Add the pancetta to the pan, reduce the heat a little and cook for four minutes, or until golden-brown and beginning to crisp around the edges. Add to the rabbit. Remove from the pan and set aside. Add the pancetta to the pan, reduce the heat a little and cook for four minutes, or until golden-brown and beginning to crisp around the edges. Add to the rabbit. Turn the heat to low. Add the onion, garlic and fennel to the pan and cook gently for 2-3 minutes. Add the wine, increase the heat and let it bubble for a couple of minutes, scraping the base of the pan with a spatula to release any caramelised bits. Return the rabbit and pancetta to the pan. Add the stock and bay leaf, bring to a simmer, cover and simmer gently for 1½ hours, until the rabbit is tender. Turn the heat to low. Add the onion, garlic and fennel to the pan and cook gently for 2-3 minutes. Add the wine, increase the heat and let it bubble for a couple of minutes, scraping the base of the pan with a spatula to release any caramelised bits. Return the rabbit and pancetta to the pan. Add the stock and bay leaf, bring to a simmer, cover and simmer gently for 1½ hours, until the rabbit is tender. Remove the rabbit from the pan and leave until cool enough to handle, then strip the meat from the bones and put into a large bowl. Remove the rabbit from the pan and leave until cool enough to handle, then strip the meat from the bones and put into a large bowl. Bring the contents of the pan to the boil and boil to reduce the volume of liquid by half. Stir in the cream and bring back to the boil. Add the parsley, taste the sauce and season with salt and pepper as required. Return the rabbit meat to the pan and turn to coat in the sauce. Divide the filling between four individual pie dishes. Leave to cool. Bring the contents of the pan to the boil and boil to reduce the volume of liquid by half. Stir in the cream and bring back to the boil. Add the parsley, taste the sauce and season with salt and pepper as required. Return the rabbit meat to the pan and turn to coat in the sauce. Divide the filling between four individual pie dishes. Leave to cool. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. On a floured surface, roll out the pastry to about 5mm thick. Brush the edges of the pie dishes with beaten egg and cut pieces of pastry to place over each. Press round the edges to seal and trim off the excess pastry neatly. Brush the top of the pies with more egg. On a floured surface, roll out the pastry to about 5mm thick. Brush the edges of the pie dishes with beaten egg and cut pieces of pastry to place over each. Press round the edges to seal and trim off the excess pastry neatly. Brush the top of the pies with more egg. Bake for 20–30 minutes, or until the pastry is golden-brown and the filling bubbling. Leave to settle for 10 minutes or so, then serve, with plain boiled potatoes, carrots and a green vegetable. Bake for 20–30 minutes, or until the pastry is golden-brown and the filling bubbling. Leave to settle for 10 minutes or so, then serve, with plain boiled potatoes, carrots and a green vegetable."
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} | 1e1daff0d84513c80e8ed1777834ba30d566bf478f91764fe3f9e7c79861f6ec | Rum and orange doughnuts with chocolate sauce and orange custard recipe
An average of 0.0 out of 5 stars from 0 ratings Now this is a pudding for orange lovers! Crispy orange doughnuts with a creamy orange custard and silky chocolate sauce. 1 unwaxed orange, zest onlysplash orange essence100ml/3½fl oz dark rum200g/7oz self-raising flour50g/1¾oz caster sugar50g/1¾oz unsalted butter2 free-range eggsvegetable oil, for deep-frying100g/3½oz caster sugar 1 unwaxed orange, zest only splash orange essence 100ml/3½fl oz dark rum 200g/7oz self-raising flour 50g/1¾oz caster sugar 50g/1¾oz unsalted butter 2 free-range eggs vegetable oil, for deep-frying 100g/3½oz caster sugar 75g/2½oz dark chocolate, broken into pieces125ml/4fl oz full-fat milk1 tbsp caster sugar25g/1oz unsalted butter 75g/2½oz dark chocolate, broken into pieces 125ml/4fl oz full-fat milk 1 tbsp caster sugar 25g/1oz unsalted butter 6 free-range egg yolks500ml/18fl oz full-fat milk100g/3½oz caster sugar1 unwaxed orange, zest only 6 free-range egg yolks 500ml/18fl oz full-fat milk 100g/3½oz caster sugar 1 unwaxed orange, zest only 1 unwaxed orange, zest only50g/1¾oz icing sugar 1 unwaxed orange, zest only 50g/1¾oz icing sugar Method To make the doughnuts, pour the milk into a pan and bring to the boil. Add the orange zest and essence, sugar and butter and leave to infuse for 10 minutes. Tip in the flour and beat until set and the mixture comes away from the sides.Take the pan off the heat and beat in the eggs and rum. Leave to cool for 1 hour.Preheat a deep-fat fryer to 190C or heat a large heavy based pan filled half-full with oil until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully spoon the batter into the hot oil. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Fry for a few minutes until golden-brown. Remove with a slotted spoon and drain on kitchen paper, before dusting with caster sugar. To make the chocolate sauce, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water. Meanwhile, heat the milk and sugar in a separate saucepan. Stir the hot milk into the melted chocolate. Take off the heat and stir in the butter. Set aside and keep warm. To make the custard, heat the milk and orange zest in a large saucepan. Beat the egg yolks in a large glass bowl and gradually pour in the warm milk. Pour the egg mixture back into the pan and heat, whisking, until thickened. Strain into a clean pan and keep warm. To serve, spoon some custard onto dessert plates, pile up the doughnuts and spoon over some chocolate sauce. Gate some orange zest over and dust with icing sugar. To make the doughnuts, pour the milk into a pan and bring to the boil. Add the orange zest and essence, sugar and butter and leave to infuse for 10 minutes. To make the doughnuts, pour the milk into a pan and bring to the boil. Add the orange zest and essence, sugar and butter and leave to infuse for 10 minutes. Tip in the flour and beat until set and the mixture comes away from the sides. Tip in the flour and beat until set and the mixture comes away from the sides. Take the pan off the heat and beat in the eggs and rum. Leave to cool for 1 hour. Take the pan off the heat and beat in the eggs and rum. Leave to cool for 1 hour. Preheat a deep-fat fryer to 190C or heat a large heavy based pan filled half-full with oil until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 190C or heat a large heavy based pan filled half-full with oil until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully spoon the batter into the hot oil. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Fry for a few minutes until golden-brown. Remove with a slotted spoon and drain on kitchen paper, before dusting with caster sugar. Carefully spoon the batter into the hot oil. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Fry for a few minutes until golden-brown. Remove with a slotted spoon and drain on kitchen paper, before dusting with caster sugar. To make the chocolate sauce, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water. To make the chocolate sauce, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water. Meanwhile, heat the milk and sugar in a separate saucepan. Stir the hot milk into the melted chocolate. Take off the heat and stir in the butter. Set aside and keep warm. Meanwhile, heat the milk and sugar in a separate saucepan. Stir the hot milk into the melted chocolate. Take off the heat and stir in the butter. Set aside and keep warm. To make the custard, heat the milk and orange zest in a large saucepan. Beat the egg yolks in a large glass bowl and gradually pour in the warm milk. Pour the egg mixture back into the pan and heat, whisking, until thickened. Strain into a clean pan and keep warm. To make the custard, heat the milk and orange zest in a large saucepan. Beat the egg yolks in a large glass bowl and gradually pour in the warm milk. Pour the egg mixture back into the pan and heat, whisking, until thickened. Strain into a clean pan and keep warm. To serve, spoon some custard onto dessert plates, pile up the doughnuts and spoon over some chocolate sauce. Gate some orange zest over and dust with icing sugar. To serve, spoon some custard onto dessert plates, pile up the doughnuts and spoon over some chocolate sauce. Gate some orange zest over and dust with icing sugar. | {
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"title": "Rum and orange doughnuts with chocolate sauce and orange custard recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Now this is a pudding for orange lovers! Crispy orange doughnuts with a creamy orange custard and silky chocolate sauce. 1 unwaxed orange, zest onlysplash orange essence100ml/3½fl oz dark rum200g/7oz self-raising flour50g/1¾oz caster sugar50g/1¾oz unsalted butter2 free-range eggsvegetable oil, for deep-frying100g/3½oz caster sugar 1 unwaxed orange, zest only splash orange essence 100ml/3½fl oz dark rum 200g/7oz self-raising flour 50g/1¾oz caster sugar 50g/1¾oz unsalted butter 2 free-range eggs vegetable oil, for deep-frying 100g/3½oz caster sugar 75g/2½oz dark chocolate, broken into pieces125ml/4fl oz full-fat milk1 tbsp caster sugar25g/1oz unsalted butter 75g/2½oz dark chocolate, broken into pieces 125ml/4fl oz full-fat milk 1 tbsp caster sugar 25g/1oz unsalted butter 6 free-range egg yolks500ml/18fl oz full-fat milk100g/3½oz caster sugar1 unwaxed orange, zest only 6 free-range egg yolks 500ml/18fl oz full-fat milk 100g/3½oz caster sugar 1 unwaxed orange, zest only 1 unwaxed orange, zest only50g/1¾oz icing sugar 1 unwaxed orange, zest only 50g/1¾oz icing sugar Method To make the doughnuts, pour the milk into a pan and bring to the boil. Add the orange zest and essence, sugar and butter and leave to infuse for 10 minutes. Tip in the flour and beat until set and the mixture comes away from the sides.Take the pan off the heat and beat in the eggs and rum. Leave to cool for 1 hour.Preheat a deep-fat fryer to 190C or heat a large heavy based pan filled half-full with oil until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully spoon the batter into the hot oil. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Fry for a few minutes until golden-brown. Remove with a slotted spoon and drain on kitchen paper, before dusting with caster sugar. To make the chocolate sauce, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water. Meanwhile, heat the milk and sugar in a separate saucepan. Stir the hot milk into the melted chocolate. Take off the heat and stir in the butter. Set aside and keep warm. To make the custard, heat the milk and orange zest in a large saucepan. Beat the egg yolks in a large glass bowl and gradually pour in the warm milk. Pour the egg mixture back into the pan and heat, whisking, until thickened. Strain into a clean pan and keep warm. To serve, spoon some custard onto dessert plates, pile up the doughnuts and spoon over some chocolate sauce. Gate some orange zest over and dust with icing sugar. To make the doughnuts, pour the milk into a pan and bring to the boil. Add the orange zest and essence, sugar and butter and leave to infuse for 10 minutes. To make the doughnuts, pour the milk into a pan and bring to the boil. Add the orange zest and essence, sugar and butter and leave to infuse for 10 minutes. Tip in the flour and beat until set and the mixture comes away from the sides. Tip in the flour and beat until set and the mixture comes away from the sides. Take the pan off the heat and beat in the eggs and rum. Leave to cool for 1 hour. Take the pan off the heat and beat in the eggs and rum. Leave to cool for 1 hour. Preheat a deep-fat fryer to 190C or heat a large heavy based pan filled half-full with oil until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 190C or heat a large heavy based pan filled half-full with oil until it reaches 190C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully spoon the batter into the hot oil. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Fry for a few minutes until golden-brown. Remove with a slotted spoon and drain on kitchen paper, before dusting with caster sugar. Carefully spoon the batter into the hot oil. (CAUTION: do not allow the oil to get too hot as this may cause the churros to explode. Protect yourself from splashes of hot oil and keep your face away from the pan.) Fry for a few minutes until golden-brown. Remove with a slotted spoon and drain on kitchen paper, before dusting with caster sugar. To make the chocolate sauce, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water. To make the chocolate sauce, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water. Meanwhile, heat the milk and sugar in a separate saucepan. Stir the hot milk into the melted chocolate. Take off the heat and stir in the butter. Set aside and keep warm. Meanwhile, heat the milk and sugar in a separate saucepan. Stir the hot milk into the melted chocolate. Take off the heat and stir in the butter. Set aside and keep warm. To make the custard, heat the milk and orange zest in a large saucepan. Beat the egg yolks in a large glass bowl and gradually pour in the warm milk. Pour the egg mixture back into the pan and heat, whisking, until thickened. Strain into a clean pan and keep warm. To make the custard, heat the milk and orange zest in a large saucepan. Beat the egg yolks in a large glass bowl and gradually pour in the warm milk. Pour the egg mixture back into the pan and heat, whisking, until thickened. Strain into a clean pan and keep warm. To serve, spoon some custard onto dessert plates, pile up the doughnuts and spoon over some chocolate sauce. Gate some orange zest over and dust with icing sugar. To serve, spoon some custard onto dessert plates, pile up the doughnuts and spoon over some chocolate sauce. Gate some orange zest over and dust with icing sugar."
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} | 02a16693406af0cce965d30c002967a481a7014e595076898b702e3ffbb4c9af | Rabbit and prune casserole recipe
An average of 5.0 out of 5 stars from 3 ratings Rabbit is a sustainable meat and works well in a casserole. 200g/7oz ready-to-eat prunes, stones removed6 tbsp brandy50g/1¾oz butter1 tbsp vegetable oil2 rabbits, each skinned and jointed into 6 pieces8 streaky bacon rashers, cut into 2cm/¾in pieces2 large long shallots, sliced lengthways2 tbsp plain flour200ml/7fl oz dry white wine or cider500ml/18fl oz chicken stock1 tbsp Dijon mustard2 tsp wholegrain mustard1 bay leaf1 small bunch fresh thyme100ml/3½fl oz double creamsea salt and freshly ground black pepper2 tbsp chopped flatleaf parsley, to garnishFrench bread or Gruyère croûtons, to serve 200g/7oz ready-to-eat prunes, stones removed 6 tbsp brandy 50g/1¾oz butter 1 tbsp vegetable oil 2 rabbits, each skinned and jointed into 6 pieces 8 streaky bacon rashers, cut into 2cm/¾in pieces 2 large long shallots, sliced lengthways 2 tbsp plain flour 200ml/7fl oz dry white wine or cider 500ml/18fl oz chicken stock 1 tbsp Dijon mustard 2 tsp wholegrain mustard 1 bay leaf 1 small bunch fresh thyme 100ml/3½fl oz double cream sea salt and freshly ground black pepper 2 tbsp chopped flatleaf parsley, to garnish French bread or Gruyère croûtons, to serve Method Put the prunes in a small saucepan and pour in the brandy. Bring to a simmer over a medium heat, turning the prunes regularly, then set aside. Melt half the butter with the oil in a large frying pan. Season the rabbit all over and fry in batches for 3–4 minutes on each side, until golden brown. Transfer the rabbit to a large flameproof casserole dish. Fry the bacon in the same pan for 4–5 minutes, or until the fat is crisp, adding a little extra oil if necessary. Scatter it over the rabbit. Preheat the oven to 180C/160C Fan/Gas 4.Melt the remaining butter in the frying pan and gently fry the shallots for 5–6 minutes, or until softened, stirring regularly.Stir the flour into the pan and cook for a few seconds before slowly adding the wine and half the stock, stirring continuously until the sauce thickens. Add the mustards, bay leaf and thyme. Bring to a gentle simmer and season with a little salt and lots of pepper. Carefully pour the stock mixture into the casserole dish, along with the remaining stock, and bring everything to a simmer.Remove the casserole dish from the heat, cover with greaseproof paper and put the lid on. Bake for 1½–2 hours, or until the meat is very tender, contains no trace of pink and is starting to fall off the bone. Test the rabbit with a knife; if it doesn't slide in easily, return the casserole to the oven. Place the casserole back on the hob, remove the lid and stir in the cream, prunes and brandy. Simmer gently for a few minutes, until the prunes are hot, stirring carefully so the rabbit doesn’t completely fall apart. Adjust the seasoning if needed, scatter with the parsley and serve with bread or Gruyère croûtons. Put the prunes in a small saucepan and pour in the brandy. Bring to a simmer over a medium heat, turning the prunes regularly, then set aside. Put the prunes in a small saucepan and pour in the brandy. Bring to a simmer over a medium heat, turning the prunes regularly, then set aside. Melt half the butter with the oil in a large frying pan. Season the rabbit all over and fry in batches for 3–4 minutes on each side, until golden brown. Transfer the rabbit to a large flameproof casserole dish. Melt half the butter with the oil in a large frying pan. Season the rabbit all over and fry in batches for 3–4 minutes on each side, until golden brown. Transfer the rabbit to a large flameproof casserole dish. Fry the bacon in the same pan for 4–5 minutes, or until the fat is crisp, adding a little extra oil if necessary. Scatter it over the rabbit. Preheat the oven to 180C/160C Fan/Gas 4. Fry the bacon in the same pan for 4–5 minutes, or until the fat is crisp, adding a little extra oil if necessary. Scatter it over the rabbit. Preheat the oven to 180C/160C Fan/Gas 4. Melt the remaining butter in the frying pan and gently fry the shallots for 5–6 minutes, or until softened, stirring regularly. Melt the remaining butter in the frying pan and gently fry the shallots for 5–6 minutes, or until softened, stirring regularly. Stir the flour into the pan and cook for a few seconds before slowly adding the wine and half the stock, stirring continuously until the sauce thickens. Add the mustards, bay leaf and thyme. Bring to a gentle simmer and season with a little salt and lots of pepper. Carefully pour the stock mixture into the casserole dish, along with the remaining stock, and bring everything to a simmer. Stir the flour into the pan and cook for a few seconds before slowly adding the wine and half the stock, stirring continuously until the sauce thickens. Add the mustards, bay leaf and thyme. Bring to a gentle simmer and season with a little salt and lots of pepper. Carefully pour the stock mixture into the casserole dish, along with the remaining stock, and bring everything to a simmer. Remove the casserole dish from the heat, cover with greaseproof paper and put the lid on. Bake for 1½–2 hours, or until the meat is very tender, contains no trace of pink and is starting to fall off the bone. Test the rabbit with a knife; if it doesn't slide in easily, return the casserole to the oven. Remove the casserole dish from the heat, cover with greaseproof paper and put the lid on. Bake for 1½–2 hours, or until the meat is very tender, contains no trace of pink and is starting to fall off the bone. Test the rabbit with a knife; if it doesn't slide in easily, return the casserole to the oven. Place the casserole back on the hob, remove the lid and stir in the cream, prunes and brandy. Simmer gently for a few minutes, until the prunes are hot, stirring carefully so the rabbit doesn’t completely fall apart. Adjust the seasoning if needed, scatter with the parsley and serve with bread or Gruyère croûtons. Place the casserole back on the hob, remove the lid and stir in the cream, prunes and brandy. Simmer gently for a few minutes, until the prunes are hot, stirring carefully so the rabbit doesn’t completely fall apart. Adjust the seasoning if needed, scatter with the parsley and serve with bread or Gruyère croûtons. | {
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"title": "Rabbit and prune casserole recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Rabbit is a sustainable meat and works well in a casserole. 200g/7oz ready-to-eat prunes, stones removed6 tbsp brandy50g/1¾oz butter1 tbsp vegetable oil2 rabbits, each skinned and jointed into 6 pieces8 streaky bacon rashers, cut into 2cm/¾in pieces2 large long shallots, sliced lengthways2 tbsp plain flour200ml/7fl oz dry white wine or cider500ml/18fl oz chicken stock1 tbsp Dijon mustard2 tsp wholegrain mustard1 bay leaf1 small bunch fresh thyme100ml/3½fl oz double creamsea salt and freshly ground black pepper2 tbsp chopped flatleaf parsley, to garnishFrench bread or Gruyère croûtons, to serve 200g/7oz ready-to-eat prunes, stones removed 6 tbsp brandy 50g/1¾oz butter 1 tbsp vegetable oil 2 rabbits, each skinned and jointed into 6 pieces 8 streaky bacon rashers, cut into 2cm/¾in pieces 2 large long shallots, sliced lengthways 2 tbsp plain flour 200ml/7fl oz dry white wine or cider 500ml/18fl oz chicken stock 1 tbsp Dijon mustard 2 tsp wholegrain mustard 1 bay leaf 1 small bunch fresh thyme 100ml/3½fl oz double cream sea salt and freshly ground black pepper 2 tbsp chopped flatleaf parsley, to garnish French bread or Gruyère croûtons, to serve Method Put the prunes in a small saucepan and pour in the brandy. Bring to a simmer over a medium heat, turning the prunes regularly, then set aside. Melt half the butter with the oil in a large frying pan. Season the rabbit all over and fry in batches for 3–4 minutes on each side, until golden brown. Transfer the rabbit to a large flameproof casserole dish. Fry the bacon in the same pan for 4–5 minutes, or until the fat is crisp, adding a little extra oil if necessary. Scatter it over the rabbit. Preheat the oven to 180C/160C Fan/Gas 4.Melt the remaining butter in the frying pan and gently fry the shallots for 5–6 minutes, or until softened, stirring regularly.Stir the flour into the pan and cook for a few seconds before slowly adding the wine and half the stock, stirring continuously until the sauce thickens. Add the mustards, bay leaf and thyme. Bring to a gentle simmer and season with a little salt and lots of pepper. Carefully pour the stock mixture into the casserole dish, along with the remaining stock, and bring everything to a simmer.Remove the casserole dish from the heat, cover with greaseproof paper and put the lid on. Bake for 1½–2 hours, or until the meat is very tender, contains no trace of pink and is starting to fall off the bone. Test the rabbit with a knife; if it doesn't slide in easily, return the casserole to the oven. Place the casserole back on the hob, remove the lid and stir in the cream, prunes and brandy. Simmer gently for a few minutes, until the prunes are hot, stirring carefully so the rabbit doesn’t completely fall apart. Adjust the seasoning if needed, scatter with the parsley and serve with bread or Gruyère croûtons. Put the prunes in a small saucepan and pour in the brandy. Bring to a simmer over a medium heat, turning the prunes regularly, then set aside. Put the prunes in a small saucepan and pour in the brandy. Bring to a simmer over a medium heat, turning the prunes regularly, then set aside. Melt half the butter with the oil in a large frying pan. Season the rabbit all over and fry in batches for 3–4 minutes on each side, until golden brown. Transfer the rabbit to a large flameproof casserole dish. Melt half the butter with the oil in a large frying pan. Season the rabbit all over and fry in batches for 3–4 minutes on each side, until golden brown. Transfer the rabbit to a large flameproof casserole dish. Fry the bacon in the same pan for 4–5 minutes, or until the fat is crisp, adding a little extra oil if necessary. Scatter it over the rabbit. Preheat the oven to 180C/160C Fan/Gas 4. Fry the bacon in the same pan for 4–5 minutes, or until the fat is crisp, adding a little extra oil if necessary. Scatter it over the rabbit. Preheat the oven to 180C/160C Fan/Gas 4. Melt the remaining butter in the frying pan and gently fry the shallots for 5–6 minutes, or until softened, stirring regularly. Melt the remaining butter in the frying pan and gently fry the shallots for 5–6 minutes, or until softened, stirring regularly. Stir the flour into the pan and cook for a few seconds before slowly adding the wine and half the stock, stirring continuously until the sauce thickens. Add the mustards, bay leaf and thyme. Bring to a gentle simmer and season with a little salt and lots of pepper. Carefully pour the stock mixture into the casserole dish, along with the remaining stock, and bring everything to a simmer. Stir the flour into the pan and cook for a few seconds before slowly adding the wine and half the stock, stirring continuously until the sauce thickens. Add the mustards, bay leaf and thyme. Bring to a gentle simmer and season with a little salt and lots of pepper. Carefully pour the stock mixture into the casserole dish, along with the remaining stock, and bring everything to a simmer. Remove the casserole dish from the heat, cover with greaseproof paper and put the lid on. Bake for 1½–2 hours, or until the meat is very tender, contains no trace of pink and is starting to fall off the bone. Test the rabbit with a knife; if it doesn't slide in easily, return the casserole to the oven. Remove the casserole dish from the heat, cover with greaseproof paper and put the lid on. Bake for 1½–2 hours, or until the meat is very tender, contains no trace of pink and is starting to fall off the bone. Test the rabbit with a knife; if it doesn't slide in easily, return the casserole to the oven. Place the casserole back on the hob, remove the lid and stir in the cream, prunes and brandy. Simmer gently for a few minutes, until the prunes are hot, stirring carefully so the rabbit doesn’t completely fall apart. Adjust the seasoning if needed, scatter with the parsley and serve with bread or Gruyère croûtons. Place the casserole back on the hob, remove the lid and stir in the cream, prunes and brandy. Simmer gently for a few minutes, until the prunes are hot, stirring carefully so the rabbit doesn’t completely fall apart. Adjust the seasoning if needed, scatter with the parsley and serve with bread or Gruyère croûtons."
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} | bc0b6487c7b311ae4946d787a2e3cd9c57b629ae79923a5a5fdfb0d32224da67 | Rabbit with orange, fennel and polenta recipe
An average of 3.7 out of 5 stars from 3 ratings A comforting rabbit dish served with silky, cheesy polenta. Perfect for autumn. 1 wild or farmed rabbit, jointed 150ml/5fl oz merlot or similar red wine1 large orange, zest and juice1 tsp allspice berries, freshly ground½ tsp ground black pepper 3 tbsp dark rum 2 bay leaves 1 sprig rosemary 3 sticks celery, chopped 1 onion, chopped 1 fennel bulb, quartered 3 carrots, peeled and chopped 100g/3½ oz seasoned plain flour150ml/5fl oz chicken stock 30g/1oz unsalted butter 2 tbsp parsley, chopped 1 wild or farmed rabbit, jointed 150ml/5fl oz merlot or similar red wine 1 large orange, zest and juice 1 tsp allspice berries, freshly ground ½ tsp ground black pepper 3 tbsp dark rum 2 bay leaves 1 sprig rosemary 3 sticks celery, chopped 1 onion, chopped 1 fennel bulb, quartered 3 carrots, peeled and chopped 100g/3½ oz seasoned plain flour 150ml/5fl oz chicken stock 30g/1oz unsalted butter 2 tbsp parsley, chopped ½ tsp salt1 bay leaf 250g/9oz polenta 200g/7oz fontina or tallegio, grated80g/3oz unsalted butter 150ml/5fl oz full-fat milk ½ tsp salt 1 bay leaf 250g/9oz polenta 200g/7oz fontina or tallegio, grated 80g/3oz unsalted butter 150ml/5fl oz full-fat milk Method Place the rabbit joints in a large bowl with the wine, orange juice, zest, allspice, black pepper, rum, bay, rosemary and vegetables. Cover and marinate in the fridge overnight. The next day, place the flour in a large shallow dish. Remove the rabbit from the liquid and place it in the flour ensuring the rabbit is covered all over. Pat any excess flour off. Heat a heavy-bottom casserole over a medium heat, add a splash of olive oil, and then the rabbit. Fry until golden-brown. Once the rabbit has been coloured, add the marinade, including the vegetables and the stock. Cook gently for 1–2 hours or until the rabbit is cooked through. Remove the rabbit and a few of the onions and fennel from the cooking liquor and keep warm. Strain and retain the liquor then put it in a pan over a high heat and reduce by half. Whisk in the butter and add the chopped parsley. Meanwhile, to make the polenta, put 1 litre/1¾ pints water in a saucepan with the salt and bay leaf and bring to the boil. Gradually add the polenta, whisking all the time. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Remove the bay leaf and add the butter and cheese. Gradually add enough milk to loosen to your preferred consistency. Season to taste with salt and pepper. Serve the rabbit with the sauce, reserved onions, fennel and the polenta. Place the rabbit joints in a large bowl with the wine, orange juice, zest, allspice, black pepper, rum, bay, rosemary and vegetables. Cover and marinate in the fridge overnight. Place the rabbit joints in a large bowl with the wine, orange juice, zest, allspice, black pepper, rum, bay, rosemary and vegetables. Cover and marinate in the fridge overnight. The next day, place the flour in a large shallow dish. Remove the rabbit from the liquid and place it in the flour ensuring the rabbit is covered all over. Pat any excess flour off. The next day, place the flour in a large shallow dish. Remove the rabbit from the liquid and place it in the flour ensuring the rabbit is covered all over. Pat any excess flour off. Heat a heavy-bottom casserole over a medium heat, add a splash of olive oil, and then the rabbit. Fry until golden-brown. Once the rabbit has been coloured, add the marinade, including the vegetables and the stock. Cook gently for 1–2 hours or until the rabbit is cooked through. Heat a heavy-bottom casserole over a medium heat, add a splash of olive oil, and then the rabbit. Fry until golden-brown. Once the rabbit has been coloured, add the marinade, including the vegetables and the stock. Cook gently for 1–2 hours or until the rabbit is cooked through. Remove the rabbit and a few of the onions and fennel from the cooking liquor and keep warm. Strain and retain the liquor then put it in a pan over a high heat and reduce by half. Whisk in the butter and add the chopped parsley. Remove the rabbit and a few of the onions and fennel from the cooking liquor and keep warm. Strain and retain the liquor then put it in a pan over a high heat and reduce by half. Whisk in the butter and add the chopped parsley. Meanwhile, to make the polenta, put 1 litre/1¾ pints water in a saucepan with the salt and bay leaf and bring to the boil. Gradually add the polenta, whisking all the time. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Remove the bay leaf and add the butter and cheese. Gradually add enough milk to loosen to your preferred consistency. Season to taste with salt and pepper. Meanwhile, to make the polenta, put 1 litre/1¾ pints water in a saucepan with the salt and bay leaf and bring to the boil. Gradually add the polenta, whisking all the time. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Remove the bay leaf and add the butter and cheese. Gradually add enough milk to loosen to your preferred consistency. Season to taste with salt and pepper. Serve the rabbit with the sauce, reserved onions, fennel and the polenta. Serve the rabbit with the sauce, reserved onions, fennel and the polenta. | {
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"title": "Rabbit with orange, fennel and polenta recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings A comforting rabbit dish served with silky, cheesy polenta. Perfect for autumn. 1 wild or farmed rabbit, jointed 150ml/5fl oz merlot or similar red wine1 large orange, zest and juice1 tsp allspice berries, freshly ground½ tsp ground black pepper 3 tbsp dark rum 2 bay leaves 1 sprig rosemary 3 sticks celery, chopped 1 onion, chopped 1 fennel bulb, quartered 3 carrots, peeled and chopped 100g/3½ oz seasoned plain flour150ml/5fl oz chicken stock 30g/1oz unsalted butter 2 tbsp parsley, chopped 1 wild or farmed rabbit, jointed 150ml/5fl oz merlot or similar red wine 1 large orange, zest and juice 1 tsp allspice berries, freshly ground ½ tsp ground black pepper 3 tbsp dark rum 2 bay leaves 1 sprig rosemary 3 sticks celery, chopped 1 onion, chopped 1 fennel bulb, quartered 3 carrots, peeled and chopped 100g/3½ oz seasoned plain flour 150ml/5fl oz chicken stock 30g/1oz unsalted butter 2 tbsp parsley, chopped ½ tsp salt1 bay leaf 250g/9oz polenta 200g/7oz fontina or tallegio, grated80g/3oz unsalted butter 150ml/5fl oz full-fat milk ½ tsp salt 1 bay leaf 250g/9oz polenta 200g/7oz fontina or tallegio, grated 80g/3oz unsalted butter 150ml/5fl oz full-fat milk Method Place the rabbit joints in a large bowl with the wine, orange juice, zest, allspice, black pepper, rum, bay, rosemary and vegetables. Cover and marinate in the fridge overnight. The next day, place the flour in a large shallow dish. Remove the rabbit from the liquid and place it in the flour ensuring the rabbit is covered all over. Pat any excess flour off. Heat a heavy-bottom casserole over a medium heat, add a splash of olive oil, and then the rabbit. Fry until golden-brown. Once the rabbit has been coloured, add the marinade, including the vegetables and the stock. Cook gently for 1–2 hours or until the rabbit is cooked through. Remove the rabbit and a few of the onions and fennel from the cooking liquor and keep warm. Strain and retain the liquor then put it in a pan over a high heat and reduce by half. Whisk in the butter and add the chopped parsley. Meanwhile, to make the polenta, put 1 litre/1¾ pints water in a saucepan with the salt and bay leaf and bring to the boil. Gradually add the polenta, whisking all the time. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Remove the bay leaf and add the butter and cheese. Gradually add enough milk to loosen to your preferred consistency. Season to taste with salt and pepper. Serve the rabbit with the sauce, reserved onions, fennel and the polenta. Place the rabbit joints in a large bowl with the wine, orange juice, zest, allspice, black pepper, rum, bay, rosemary and vegetables. Cover and marinate in the fridge overnight. Place the rabbit joints in a large bowl with the wine, orange juice, zest, allspice, black pepper, rum, bay, rosemary and vegetables. Cover and marinate in the fridge overnight. The next day, place the flour in a large shallow dish. Remove the rabbit from the liquid and place it in the flour ensuring the rabbit is covered all over. Pat any excess flour off. The next day, place the flour in a large shallow dish. Remove the rabbit from the liquid and place it in the flour ensuring the rabbit is covered all over. Pat any excess flour off. Heat a heavy-bottom casserole over a medium heat, add a splash of olive oil, and then the rabbit. Fry until golden-brown. Once the rabbit has been coloured, add the marinade, including the vegetables and the stock. Cook gently for 1–2 hours or until the rabbit is cooked through. Heat a heavy-bottom casserole over a medium heat, add a splash of olive oil, and then the rabbit. Fry until golden-brown. Once the rabbit has been coloured, add the marinade, including the vegetables and the stock. Cook gently for 1–2 hours or until the rabbit is cooked through. Remove the rabbit and a few of the onions and fennel from the cooking liquor and keep warm. Strain and retain the liquor then put it in a pan over a high heat and reduce by half. Whisk in the butter and add the chopped parsley. Remove the rabbit and a few of the onions and fennel from the cooking liquor and keep warm. Strain and retain the liquor then put it in a pan over a high heat and reduce by half. Whisk in the butter and add the chopped parsley. Meanwhile, to make the polenta, put 1 litre/1¾ pints water in a saucepan with the salt and bay leaf and bring to the boil. Gradually add the polenta, whisking all the time. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Remove the bay leaf and add the butter and cheese. Gradually add enough milk to loosen to your preferred consistency. Season to taste with salt and pepper. Meanwhile, to make the polenta, put 1 litre/1¾ pints water in a saucepan with the salt and bay leaf and bring to the boil. Gradually add the polenta, whisking all the time. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Remove the bay leaf and add the butter and cheese. Gradually add enough milk to loosen to your preferred consistency. Season to taste with salt and pepper. Serve the rabbit with the sauce, reserved onions, fennel and the polenta. Serve the rabbit with the sauce, reserved onions, fennel and the polenta."
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} | 050e7c923d5140dee0f841fec59a6bf70a218f762f35e23b252a0d1249f63b0d | Rack of lamb with salsa verde recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rack_of_lamb_with_salsa_86126_16x9.jpg Want something special for Sunday lunch? Mary's marinated lamb is full of flavour and perfect with salsa verde. 2 x French trimmed lamb racks (6-8 chops in each), chine bone removed1 garlic clove, crushed1 unwaxed lemon, finely grated zest and juice2 tsp runny honey2 tbsp oil 2 x French trimmed lamb racks (6-8 chops in each), chine bone removed 1 garlic clove, crushed 1 unwaxed lemon, finely grated zest and juice 2 tsp runny honey 2 tbsp oil 1 garlic clove, crushedsmall bunch flatleaf parsley, finely choppedsmall bunch basil leaves, finely chopped8 anchovies, finely chopped75g/2¾oz dill pickle cucumbers, finely chopped (you can also use gherkins)1 tsp runny honey150ml/5fl oz olive oilsalt and freshly ground black pepper 1 garlic clove, crushed small bunch flatleaf parsley, finely chopped small bunch basil leaves, finely chopped 8 anchovies, finely chopped 75g/2¾oz dill pickle cucumbers, finely chopped (you can also use gherkins) 1 tsp runny honey 150ml/5fl oz olive oil salt and freshly ground black pepper Method Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb and rub in the marinade. Cover and leave to marinate for at least 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7Place a large frying pan over a medium heat, put the lamb fat-side down into the pan and fry for about 5 minutes or until the fat is dark golden-brown. Transfer to a roasting tin, browned side up and bones facing the centre.Roast for 18–20 minutes, cover with aluminium foil and rest for 15 minutes.For the salsa verde, mix all the ingredients and the reserved lemon juice together in a bowl and season with little salt and pepper. Gently warm the salsa before serving.Carve the lamb to divide it into chops. Serve two chops per person with the salsa verde alongside. Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb and rub in the marinade. Cover and leave to marinate for at least 30 minutes. Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb and rub in the marinade. Cover and leave to marinate for at least 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7 Preheat the oven to 220C/200C Fan/Gas 7 Place a large frying pan over a medium heat, put the lamb fat-side down into the pan and fry for about 5 minutes or until the fat is dark golden-brown. Transfer to a roasting tin, browned side up and bones facing the centre. Place a large frying pan over a medium heat, put the lamb fat-side down into the pan and fry for about 5 minutes or until the fat is dark golden-brown. Transfer to a roasting tin, browned side up and bones facing the centre. Roast for 18–20 minutes, cover with aluminium foil and rest for 15 minutes. Roast for 18–20 minutes, cover with aluminium foil and rest for 15 minutes. For the salsa verde, mix all the ingredients and the reserved lemon juice together in a bowl and season with little salt and pepper. Gently warm the salsa before serving. For the salsa verde, mix all the ingredients and the reserved lemon juice together in a bowl and season with little salt and pepper. Gently warm the salsa before serving. Carve the lamb to divide it into chops. Serve two chops per person with the salsa verde alongside. Carve the lamb to divide it into chops. Serve two chops per person with the salsa verde alongside. Recipe tips The lamb can be marinated up to a day ahead. The salsa can be made up to 3 days ahead, in fact the flavour increase the longer it is left. | {
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"title": "Rack of lamb with salsa verde 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/rack_of_lamb_with_salsa_86126_16x9.jpg Want something special for Sunday lunch? Mary's marinated lamb is full of flavour and perfect with salsa verde. 2 x French trimmed lamb racks (6-8 chops in each), chine bone removed1 garlic clove, crushed1 unwaxed lemon, finely grated zest and juice2 tsp runny honey2 tbsp oil 2 x French trimmed lamb racks (6-8 chops in each), chine bone removed 1 garlic clove, crushed 1 unwaxed lemon, finely grated zest and juice 2 tsp runny honey 2 tbsp oil 1 garlic clove, crushedsmall bunch flatleaf parsley, finely choppedsmall bunch basil leaves, finely chopped8 anchovies, finely chopped75g/2¾oz dill pickle cucumbers, finely chopped (you can also use gherkins)1 tsp runny honey150ml/5fl oz olive oilsalt and freshly ground black pepper 1 garlic clove, crushed small bunch flatleaf parsley, finely chopped small bunch basil leaves, finely chopped 8 anchovies, finely chopped 75g/2¾oz dill pickle cucumbers, finely chopped (you can also use gherkins) 1 tsp runny honey 150ml/5fl oz olive oil salt and freshly ground black pepper Method Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb and rub in the marinade. Cover and leave to marinate for at least 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7Place a large frying pan over a medium heat, put the lamb fat-side down into the pan and fry for about 5 minutes or until the fat is dark golden-brown. Transfer to a roasting tin, browned side up and bones facing the centre.Roast for 18–20 minutes, cover with aluminium foil and rest for 15 minutes.For the salsa verde, mix all the ingredients and the reserved lemon juice together in a bowl and season with little salt and pepper. Gently warm the salsa before serving.Carve the lamb to divide it into chops. Serve two chops per person with the salsa verde alongside. Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb and rub in the marinade. Cover and leave to marinate for at least 30 minutes. Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb and rub in the marinade. Cover and leave to marinate for at least 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7 Preheat the oven to 220C/200C Fan/Gas 7 Place a large frying pan over a medium heat, put the lamb fat-side down into the pan and fry for about 5 minutes or until the fat is dark golden-brown. Transfer to a roasting tin, browned side up and bones facing the centre. Place a large frying pan over a medium heat, put the lamb fat-side down into the pan and fry for about 5 minutes or until the fat is dark golden-brown. Transfer to a roasting tin, browned side up and bones facing the centre. Roast for 18–20 minutes, cover with aluminium foil and rest for 15 minutes. Roast for 18–20 minutes, cover with aluminium foil and rest for 15 minutes. For the salsa verde, mix all the ingredients and the reserved lemon juice together in a bowl and season with little salt and pepper. Gently warm the salsa before serving. For the salsa verde, mix all the ingredients and the reserved lemon juice together in a bowl and season with little salt and pepper. Gently warm the salsa before serving. Carve the lamb to divide it into chops. Serve two chops per person with the salsa verde alongside. Carve the lamb to divide it into chops. Serve two chops per person with the salsa verde alongside. Recipe tips The lamb can be marinated up to a day ahead. The salsa can be made up to 3 days ahead, in fact the flavour increase the longer it is left."
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} | 51557264952207d1a5dab248d6c0494b6fcfdb716c3ae291b8d7df1e55c6c178 | Rack of lamb with escalivada and pickled onions recipe
An average of 5.0 out of 5 stars from 1 rating Escalivada is smoky, grilled vegetable dish from Valencia in Spain. Here it accompanies juicy barbecued lamb with quick-pickled onions for a flavoursome summertime supper. 2 x 4-bone rack of lamb, French-trimmed 2 x 4-bone rack of lamb, French-trimmed 100g/3½oz pitted olives 50g/1¾oz tin salted anchovies, including oil 1 tbsp salted capers½ fresh red chilli1 large rosemary sprig, leaves only3 tbsp extra virgin olive oilfreshly ground black pepper 100g/3½oz pitted olives 50g/1¾oz tin salted anchovies, including oil 1 tbsp salted capers ½ fresh red chilli 1 large rosemary sprig, leaves only 3 tbsp extra virgin olive oil freshly ground black pepper 75ml/5 tbsp cider vinegar75ml/5 tbsp raspberry vinegar50g/1¾oz caster sugar 6 black peppercorns4 red onions, thinly slicedsea salt and freshly ground black pepperextra virgin olive oil 75ml/5 tbsp cider vinegar 75ml/5 tbsp raspberry vinegar 50g/1¾oz caster sugar 6 black peppercorns 4 red onions, thinly sliced sea salt and freshly ground black pepper extra virgin olive oil 2 aubergines1 garlic bulb, cloves separatedhandful thyme sprigsextra virgin olive oil, for drizzling4 pepperssqueeze lemon juicehandful flatleaf parsley, roughly chopped 2 aubergines 1 garlic bulb, cloves separated handful thyme sprigs extra virgin olive oil, for drizzling 4 peppers squeeze lemon juice handful flatleaf parsley, roughly chopped Method To make the marinade, put all the ingredients into a food processor and pulse to make a paste. Put the lamb in a baking tray and cover with the paste. Cover and refrigerate for 12–24 hours.To make the pickled onions, simmer the vinegars, sugar and peppercorns in a small saucepan over a medium heat until the sugar has dissolved. Put the onions into a clean bowl and pour over the hot vinegar. Set aside.Preheat the oven to 160C/140C Fan/Gas 3.To make the escalivada, put the aubergines, garlic and thyme into a roasting tin, drizzle with a good glug of olive oil and toss together. Roast for 1 hour. Preheat the grill to high, add the peppers and grill until blackened all over. Transfer to a plastic food bag, seal and leave to steam for 10 minutes to loosen the skins. Carefully remove the skins and cores from the peppers and discard. Cut the peppers into strips and add to the aubergines. Roast for a further 15–20 minutes, or until the aubergines are really tender. Remove the roasting tray from the oven and allow to cool. Cut the aubergines into strips and add to a bowl. Squeeze the garlic from their skins and add to the bowl. Add the peppers, onions, lemon juice, parsley and a good glug of olive oil. Toss everything together, season and set aside. Increase the oven temperature to 220C/200C Fan/Gas 7. Cook the lamb racks on the hottest part of the grill for 3 minutes on each side. Transfer to the oven 15–20 minutes. Allow the lamb to rest for 10 minutes. To serve, slice the racks into chops and divide between four plates. Add a spoonful of escalivada. Drain the pickled onions and serve alongside. To make the marinade, put all the ingredients into a food processor and pulse to make a paste. Put the lamb in a baking tray and cover with the paste. Cover and refrigerate for 12–24 hours. To make the marinade, put all the ingredients into a food processor and pulse to make a paste. Put the lamb in a baking tray and cover with the paste. Cover and refrigerate for 12–24 hours. To make the pickled onions, simmer the vinegars, sugar and peppercorns in a small saucepan over a medium heat until the sugar has dissolved. Put the onions into a clean bowl and pour over the hot vinegar. Set aside. To make the pickled onions, simmer the vinegars, sugar and peppercorns in a small saucepan over a medium heat until the sugar has dissolved. Put the onions into a clean bowl and pour over the hot vinegar. Set aside. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the escalivada, put the aubergines, garlic and thyme into a roasting tin, drizzle with a good glug of olive oil and toss together. Roast for 1 hour. To make the escalivada, put the aubergines, garlic and thyme into a roasting tin, drizzle with a good glug of olive oil and toss together. Roast for 1 hour. Preheat the grill to high, add the peppers and grill until blackened all over. Transfer to a plastic food bag, seal and leave to steam for 10 minutes to loosen the skins. Preheat the grill to high, add the peppers and grill until blackened all over. Transfer to a plastic food bag, seal and leave to steam for 10 minutes to loosen the skins. Carefully remove the skins and cores from the peppers and discard. Cut the peppers into strips and add to the aubergines. Roast for a further 15–20 minutes, or until the aubergines are really tender. Carefully remove the skins and cores from the peppers and discard. Cut the peppers into strips and add to the aubergines. Roast for a further 15–20 minutes, or until the aubergines are really tender. Remove the roasting tray from the oven and allow to cool. Cut the aubergines into strips and add to a bowl. Squeeze the garlic from their skins and add to the bowl. Add the peppers, onions, lemon juice, parsley and a good glug of olive oil. Toss everything together, season and set aside. Remove the roasting tray from the oven and allow to cool. Cut the aubergines into strips and add to a bowl. Squeeze the garlic from their skins and add to the bowl. Add the peppers, onions, lemon juice, parsley and a good glug of olive oil. Toss everything together, season and set aside. Increase the oven temperature to 220C/200C Fan/Gas 7. Cook the lamb racks on the hottest part of the grill for 3 minutes on each side. Transfer to the oven 15–20 minutes. Allow the lamb to rest for 10 minutes. Increase the oven temperature to 220C/200C Fan/Gas 7. Cook the lamb racks on the hottest part of the grill for 3 minutes on each side. Transfer to the oven 15–20 minutes. Allow the lamb to rest for 10 minutes. To serve, slice the racks into chops and divide between four plates. Add a spoonful of escalivada. Drain the pickled onions and serve alongside. To serve, slice the racks into chops and divide between four plates. Add a spoonful of escalivada. Drain the pickled onions and serve alongside. | {
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"title": "Rack of lamb with escalivada and pickled onions recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Escalivada is smoky, grilled vegetable dish from Valencia in Spain. Here it accompanies juicy barbecued lamb with quick-pickled onions for a flavoursome summertime supper. 2 x 4-bone rack of lamb, French-trimmed 2 x 4-bone rack of lamb, French-trimmed 100g/3½oz pitted olives 50g/1¾oz tin salted anchovies, including oil 1 tbsp salted capers½ fresh red chilli1 large rosemary sprig, leaves only3 tbsp extra virgin olive oilfreshly ground black pepper 100g/3½oz pitted olives 50g/1¾oz tin salted anchovies, including oil 1 tbsp salted capers ½ fresh red chilli 1 large rosemary sprig, leaves only 3 tbsp extra virgin olive oil freshly ground black pepper 75ml/5 tbsp cider vinegar75ml/5 tbsp raspberry vinegar50g/1¾oz caster sugar 6 black peppercorns4 red onions, thinly slicedsea salt and freshly ground black pepperextra virgin olive oil 75ml/5 tbsp cider vinegar 75ml/5 tbsp raspberry vinegar 50g/1¾oz caster sugar 6 black peppercorns 4 red onions, thinly sliced sea salt and freshly ground black pepper extra virgin olive oil 2 aubergines1 garlic bulb, cloves separatedhandful thyme sprigsextra virgin olive oil, for drizzling4 pepperssqueeze lemon juicehandful flatleaf parsley, roughly chopped 2 aubergines 1 garlic bulb, cloves separated handful thyme sprigs extra virgin olive oil, for drizzling 4 peppers squeeze lemon juice handful flatleaf parsley, roughly chopped Method To make the marinade, put all the ingredients into a food processor and pulse to make a paste. Put the lamb in a baking tray and cover with the paste. Cover and refrigerate for 12–24 hours.To make the pickled onions, simmer the vinegars, sugar and peppercorns in a small saucepan over a medium heat until the sugar has dissolved. Put the onions into a clean bowl and pour over the hot vinegar. Set aside.Preheat the oven to 160C/140C Fan/Gas 3.To make the escalivada, put the aubergines, garlic and thyme into a roasting tin, drizzle with a good glug of olive oil and toss together. Roast for 1 hour. Preheat the grill to high, add the peppers and grill until blackened all over. Transfer to a plastic food bag, seal and leave to steam for 10 minutes to loosen the skins. Carefully remove the skins and cores from the peppers and discard. Cut the peppers into strips and add to the aubergines. Roast for a further 15–20 minutes, or until the aubergines are really tender. Remove the roasting tray from the oven and allow to cool. Cut the aubergines into strips and add to a bowl. Squeeze the garlic from their skins and add to the bowl. Add the peppers, onions, lemon juice, parsley and a good glug of olive oil. Toss everything together, season and set aside. Increase the oven temperature to 220C/200C Fan/Gas 7. Cook the lamb racks on the hottest part of the grill for 3 minutes on each side. Transfer to the oven 15–20 minutes. Allow the lamb to rest for 10 minutes. To serve, slice the racks into chops and divide between four plates. Add a spoonful of escalivada. Drain the pickled onions and serve alongside. To make the marinade, put all the ingredients into a food processor and pulse to make a paste. Put the lamb in a baking tray and cover with the paste. Cover and refrigerate for 12–24 hours. To make the marinade, put all the ingredients into a food processor and pulse to make a paste. Put the lamb in a baking tray and cover with the paste. Cover and refrigerate for 12–24 hours. To make the pickled onions, simmer the vinegars, sugar and peppercorns in a small saucepan over a medium heat until the sugar has dissolved. Put the onions into a clean bowl and pour over the hot vinegar. Set aside. To make the pickled onions, simmer the vinegars, sugar and peppercorns in a small saucepan over a medium heat until the sugar has dissolved. Put the onions into a clean bowl and pour over the hot vinegar. Set aside. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the escalivada, put the aubergines, garlic and thyme into a roasting tin, drizzle with a good glug of olive oil and toss together. Roast for 1 hour. To make the escalivada, put the aubergines, garlic and thyme into a roasting tin, drizzle with a good glug of olive oil and toss together. Roast for 1 hour. Preheat the grill to high, add the peppers and grill until blackened all over. Transfer to a plastic food bag, seal and leave to steam for 10 minutes to loosen the skins. Preheat the grill to high, add the peppers and grill until blackened all over. Transfer to a plastic food bag, seal and leave to steam for 10 minutes to loosen the skins. Carefully remove the skins and cores from the peppers and discard. Cut the peppers into strips and add to the aubergines. Roast for a further 15–20 minutes, or until the aubergines are really tender. Carefully remove the skins and cores from the peppers and discard. Cut the peppers into strips and add to the aubergines. Roast for a further 15–20 minutes, or until the aubergines are really tender. Remove the roasting tray from the oven and allow to cool. Cut the aubergines into strips and add to a bowl. Squeeze the garlic from their skins and add to the bowl. Add the peppers, onions, lemon juice, parsley and a good glug of olive oil. Toss everything together, season and set aside. Remove the roasting tray from the oven and allow to cool. Cut the aubergines into strips and add to a bowl. Squeeze the garlic from their skins and add to the bowl. Add the peppers, onions, lemon juice, parsley and a good glug of olive oil. Toss everything together, season and set aside. Increase the oven temperature to 220C/200C Fan/Gas 7. Cook the lamb racks on the hottest part of the grill for 3 minutes on each side. Transfer to the oven 15–20 minutes. Allow the lamb to rest for 10 minutes. Increase the oven temperature to 220C/200C Fan/Gas 7. Cook the lamb racks on the hottest part of the grill for 3 minutes on each side. Transfer to the oven 15–20 minutes. Allow the lamb to rest for 10 minutes. To serve, slice the racks into chops and divide between four plates. Add a spoonful of escalivada. Drain the pickled onions and serve alongside. To serve, slice the racks into chops and divide between four plates. Add a spoonful of escalivada. Drain the pickled onions and serve alongside."
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} | 0ab7a7e890884aa8692c8f15153f12e5ef20afe4fd274ce9bc2d8c09d2efec62 | Radicchio, chestnut and blue cheese salad recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/radicchio_walnut_and_89453_16x9.jpg Bitter leaves, salty cheese, sweet chestnuts: this is a winter salad that I can’t confine myself to eating just in season. I generally go for Gorgonzola or Stilton here, but essentially what you need is blue cheese that will crumble well without going into buttery clumps. And while I would never normally condone putting either in the fridge, here the cheese must be cold so that you can crumble it. 1 lime, juice only1 orange, juice only1 tsp wholegrain mustard 1 tsp honey 1 tbsp olive oil 1 drop toasted sesame oil pinch sea salt flakes 1 lime, juice only 1 orange, juice only 1 tsp wholegrain mustard 1 tsp honey 1 tbsp olive oil 1 drop toasted sesame oil pinch sea salt flakes 1 large or 2 small heads radicchio, torn into bite-sized pieces 100g/3½oz vacuum packed chestnuts, broken up into small pieces 100g/3½oz sharp blue cheese, such as Gorgonzola or Stilton, cold and crumbled 1 large or 2 small heads radicchio, torn into bite-sized pieces 100g/3½oz vacuum packed chestnuts, broken up into small pieces 100g/3½oz sharp blue cheese, such as Gorgonzola or Stilton, cold and crumbled Method Put 2 teaspoons of lime juice, 2 teaspoons of orange juice, the wholegrain mustard, honey, olive oil, sesame oil and salt in a small jar and shake to mix, or whisk together in a small jug or bowl. Put the radicchio in a large mixing bowl. Pour the dressing over and toss well. Add the chestnuts and most of the blue cheese and toss again, gently but thoroughly, then tip into a serving bowl and sprinkle the remaining blue cheese on top. Put 2 teaspoons of lime juice, 2 teaspoons of orange juice, the wholegrain mustard, honey, olive oil, sesame oil and salt in a small jar and shake to mix, or whisk together in a small jug or bowl. Put 2 teaspoons of lime juice, 2 teaspoons of orange juice, the wholegrain mustard, honey, olive oil, sesame oil and salt in a small jar and shake to mix, or whisk together in a small jug or bowl. Put the radicchio in a large mixing bowl. Pour the dressing over and toss well. Add the chestnuts and most of the blue cheese and toss again, gently but thoroughly, then tip into a serving bowl and sprinkle the remaining blue cheese on top. Put the radicchio in a large mixing bowl. Pour the dressing over and toss well. Add the chestnuts and most of the blue cheese and toss again, gently but thoroughly, then tip into a serving bowl and sprinkle the remaining blue cheese on top. Recipe tips I can report that you can use walnuts rather than chestnuts very successfully here, too. | {
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"title": "Radicchio, chestnut and blue cheese salad recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/radicchio_walnut_and_89453_16x9.jpg Bitter leaves, salty cheese, sweet chestnuts: this is a winter salad that I can’t confine myself to eating just in season. I generally go for Gorgonzola or Stilton here, but essentially what you need is blue cheese that will crumble well without going into buttery clumps. And while I would never normally condone putting either in the fridge, here the cheese must be cold so that you can crumble it. 1 lime, juice only1 orange, juice only1 tsp wholegrain mustard 1 tsp honey 1 tbsp olive oil 1 drop toasted sesame oil pinch sea salt flakes 1 lime, juice only 1 orange, juice only 1 tsp wholegrain mustard 1 tsp honey 1 tbsp olive oil 1 drop toasted sesame oil pinch sea salt flakes 1 large or 2 small heads radicchio, torn into bite-sized pieces 100g/3½oz vacuum packed chestnuts, broken up into small pieces 100g/3½oz sharp blue cheese, such as Gorgonzola or Stilton, cold and crumbled 1 large or 2 small heads radicchio, torn into bite-sized pieces 100g/3½oz vacuum packed chestnuts, broken up into small pieces 100g/3½oz sharp blue cheese, such as Gorgonzola or Stilton, cold and crumbled Method Put 2 teaspoons of lime juice, 2 teaspoons of orange juice, the wholegrain mustard, honey, olive oil, sesame oil and salt in a small jar and shake to mix, or whisk together in a small jug or bowl. Put the radicchio in a large mixing bowl. Pour the dressing over and toss well. Add the chestnuts and most of the blue cheese and toss again, gently but thoroughly, then tip into a serving bowl and sprinkle the remaining blue cheese on top. Put 2 teaspoons of lime juice, 2 teaspoons of orange juice, the wholegrain mustard, honey, olive oil, sesame oil and salt in a small jar and shake to mix, or whisk together in a small jug or bowl. Put 2 teaspoons of lime juice, 2 teaspoons of orange juice, the wholegrain mustard, honey, olive oil, sesame oil and salt in a small jar and shake to mix, or whisk together in a small jug or bowl. Put the radicchio in a large mixing bowl. Pour the dressing over and toss well. Add the chestnuts and most of the blue cheese and toss again, gently but thoroughly, then tip into a serving bowl and sprinkle the remaining blue cheese on top. Put the radicchio in a large mixing bowl. Pour the dressing over and toss well. Add the chestnuts and most of the blue cheese and toss again, gently but thoroughly, then tip into a serving bowl and sprinkle the remaining blue cheese on top. Recipe tips I can report that you can use walnuts rather than chestnuts very successfully here, too."
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} | b3591ebd22da2bc276e7d5e009a8b529868f7c751ea42df80c025c6d47939cbf | Radish and sesame soy noodle salad recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/radishandsesamesoyno_89284_16x9.jpg This delicious vegan noodle salad is perfect for lunchboxes. Add some marinated tofu or cooked seitan for protein. 200g/7oz whole wheat noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking200g/7oz red radishes, washed and quartered ½ cucumber, halved lengthways, de-seeded and chopped1 small handful black sesame seeds or toasted sesame seedsfresh coriander sprigs, to garnish 200g/7oz whole wheat noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking 200g/7oz red radishes, washed and quartered ½ cucumber, halved lengthways, de-seeded and chopped 1 small handful black sesame seeds or toasted sesame seeds fresh coriander sprigs, to garnish 3 tbsp light soy sauce 3 tbsp toasted sesame oil 3 tbsp Chinese black rice vinegar or balsamic vinegar 3 tbsp light soy sauce 3 tbsp toasted sesame oil 3 tbsp Chinese black rice vinegar or balsamic vinegar Method Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour. For the dressing, combine all of the dressing ingredients together in a small bowl.To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately. Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour. Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour. For the dressing, combine all of the dressing ingredients together in a small bowl. For the dressing, combine all of the dressing ingredients together in a small bowl. To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately. To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately. | {
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"title": "Radish and sesame soy noodle salad recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/radishandsesamesoyno_89284_16x9.jpg This delicious vegan noodle salad is perfect for lunchboxes. Add some marinated tofu or cooked seitan for protein. 200g/7oz whole wheat noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking200g/7oz red radishes, washed and quartered ½ cucumber, halved lengthways, de-seeded and chopped1 small handful black sesame seeds or toasted sesame seedsfresh coriander sprigs, to garnish 200g/7oz whole wheat noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking 200g/7oz red radishes, washed and quartered ½ cucumber, halved lengthways, de-seeded and chopped 1 small handful black sesame seeds or toasted sesame seeds fresh coriander sprigs, to garnish 3 tbsp light soy sauce 3 tbsp toasted sesame oil 3 tbsp Chinese black rice vinegar or balsamic vinegar 3 tbsp light soy sauce 3 tbsp toasted sesame oil 3 tbsp Chinese black rice vinegar or balsamic vinegar Method Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour. For the dressing, combine all of the dressing ingredients together in a small bowl.To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately. Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour. Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour. For the dressing, combine all of the dressing ingredients together in a small bowl. For the dressing, combine all of the dressing ingredients together in a small bowl. To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately. To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately."
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} | a203fb89d6212fc41d87a32ab2cac03336192561c10eb5d054840094c5ba2689 | Radish tart recipe
An average of 1.0 out of 5 stars from 1 rating Looking to impress? This summertime savoury tart is a celebration of crisp, spicy English radishes. 2–3 garlic cloves1–2 tbsp olive oil200g/7oz cream cheese2 tbsp chopped fresh herbs (such as mint, parsley, dill and thyme)1 lemon, juice onlysea salt white pepper 2–3 garlic cloves 1–2 tbsp olive oil 200g/7oz cream cheese 2 tbsp chopped fresh herbs (such as mint, parsley, dill and thyme) 1 lemon, juice only sea salt white pepper 100g/3½oz radishes, washed and roughly chopped2 tbsp olive oil 1 lemon, juice onlysea saltwhite pepper 100g/3½oz radishes, washed and roughly chopped 2 tbsp olive oil 1 lemon, juice only sea salt white pepper 4 radishes, roughly chopped250ml/9fl oz rice vinegar250ml/9fl oz cider vinegar1 tsp sugar1 tsp sea saltagar agar (1.5g per 100ml/3½fl oz radish juice) 4 radishes, roughly chopped 250ml/9fl oz rice vinegar 250ml/9fl oz cider vinegar 1 tsp sugar 1 tsp sea salt agar agar (1.5g per 100ml/3½fl oz radish juice) 2 sheets feuille de brick pastry50g/1¾oz unsalted butter, melted 2 sheets feuille de brick pastry 50g/1¾oz unsalted butter, melted 2 radishes, thinly slicedolive oil or rapeseed oiledible flowerssea saltwhite pepper 2 radishes, thinly sliced olive oil or rapeseed oil edible flowers sea salt white pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Put the garlic and a splash of olive oil into some kitchen foil and wrap them up into a parcel. Roast in the oven for 45 minutes until soft and cooked all the way through.Spoon the cream cheese into a bowl along with the roasted garlic and all the other filling ingredients. Mix well, season with sea salt and white pepper if necessary, then transfer to a piping bag. Set aside.Mix all the radish layer ingredients together and season with sea salt and white pepper. Chill until needed.For the radish jelly, put all the ingredients except the agar agar into a saucepan over a medium heat and gently bring to a simmer. Remove from the heat and allow to sit for 30 minutes to infuse. Once infused, strain through a sieve. Weigh the resulting pink radish juice and add 1.5g agar agar per 100ml/3½fl oz radish juice. Pour the mixture back into a pan and mix well. Bring to the boil over a high heat and whisk. Continue to boil for 2–3 minutes to activate the agar agar. Meanwhile, cover a flat tray with cling film. Carefully pour the radish juice onto the tray and leave somewhere flat to set. This should take about 30 minutes or so. Once set, cut out with a tart cutter and chill until needed.Preheat the oven to 190C/170C Fan/Gas 5. Lay the first sheet of pastry onto the work surface and brush with the melted butter. Lay the second sheet on top and press down all over with your hand. Now cut the pastry out and press it into a metal tart case, then place an identical metal tart case on top. Trim around the edge using a sharp knife. Transfer the tart to a baking tray, then place another baking tray on top to help the pastry stay inside the moulds. Cook in the oven for 10–12 minutes until golden. Remove from the oven and carefully extract the pastry case.To assemble, pipe a layer of cream cheese filling across the bottom of the pastry case. Next, spoon over a layer of chopped radishes and level it out so it’s even. Place the sliced radishes on top and season with a little sea salt, white pepper and olive or rapeseed oil. Lay the chilled radish jelly on top carefully. Decorate the tart with edible flowers and serve as soon as you can to prevent it from becoming soft. Preheat the oven to 190C/170C Fan/Gas 5. Put the garlic and a splash of olive oil into some kitchen foil and wrap them up into a parcel. Roast in the oven for 45 minutes until soft and cooked all the way through. Preheat the oven to 190C/170C Fan/Gas 5. Put the garlic and a splash of olive oil into some kitchen foil and wrap them up into a parcel. Roast in the oven for 45 minutes until soft and cooked all the way through. Spoon the cream cheese into a bowl along with the roasted garlic and all the other filling ingredients. Mix well, season with sea salt and white pepper if necessary, then transfer to a piping bag. Set aside. Spoon the cream cheese into a bowl along with the roasted garlic and all the other filling ingredients. Mix well, season with sea salt and white pepper if necessary, then transfer to a piping bag. Set aside. Mix all the radish layer ingredients together and season with sea salt and white pepper. Chill until needed. Mix all the radish layer ingredients together and season with sea salt and white pepper. Chill until needed. For the radish jelly, put all the ingredients except the agar agar into a saucepan over a medium heat and gently bring to a simmer. Remove from the heat and allow to sit for 30 minutes to infuse. For the radish jelly, put all the ingredients except the agar agar into a saucepan over a medium heat and gently bring to a simmer. Remove from the heat and allow to sit for 30 minutes to infuse. Once infused, strain through a sieve. Weigh the resulting pink radish juice and add 1.5g agar agar per 100ml/3½fl oz radish juice. Pour the mixture back into a pan and mix well. Bring to the boil over a high heat and whisk. Continue to boil for 2–3 minutes to activate the agar agar. Once infused, strain through a sieve. Weigh the resulting pink radish juice and add 1.5g agar agar per 100ml/3½fl oz radish juice. Pour the mixture back into a pan and mix well. Bring to the boil over a high heat and whisk. Continue to boil for 2–3 minutes to activate the agar agar. Meanwhile, cover a flat tray with cling film. Carefully pour the radish juice onto the tray and leave somewhere flat to set. This should take about 30 minutes or so. Once set, cut out with a tart cutter and chill until needed. Meanwhile, cover a flat tray with cling film. Carefully pour the radish juice onto the tray and leave somewhere flat to set. This should take about 30 minutes or so. Once set, cut out with a tart cutter and chill until needed. Preheat the oven to 190C/170C Fan/Gas 5. Lay the first sheet of pastry onto the work surface and brush with the melted butter. Lay the second sheet on top and press down all over with your hand. Now cut the pastry out and press it into a metal tart case, then place an identical metal tart case on top. Trim around the edge using a sharp knife. Preheat the oven to 190C/170C Fan/Gas 5. Lay the first sheet of pastry onto the work surface and brush with the melted butter. Lay the second sheet on top and press down all over with your hand. Now cut the pastry out and press it into a metal tart case, then place an identical metal tart case on top. Trim around the edge using a sharp knife. Transfer the tart to a baking tray, then place another baking tray on top to help the pastry stay inside the moulds. Cook in the oven for 10–12 minutes until golden. Remove from the oven and carefully extract the pastry case. Transfer the tart to a baking tray, then place another baking tray on top to help the pastry stay inside the moulds. Cook in the oven for 10–12 minutes until golden. Remove from the oven and carefully extract the pastry case. To assemble, pipe a layer of cream cheese filling across the bottom of the pastry case. Next, spoon over a layer of chopped radishes and level it out so it’s even. Place the sliced radishes on top and season with a little sea salt, white pepper and olive or rapeseed oil. Lay the chilled radish jelly on top carefully. Decorate the tart with edible flowers and serve as soon as you can to prevent it from becoming soft. To assemble, pipe a layer of cream cheese filling across the bottom of the pastry case. Next, spoon over a layer of chopped radishes and level it out so it’s even. Place the sliced radishes on top and season with a little sea salt, white pepper and olive or rapeseed oil. Lay the chilled radish jelly on top carefully. Decorate the tart with edible flowers and serve as soon as you can to prevent it from becoming soft. | {
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"title": "Radish tart recipe",
"content": "An average of 1.0 out of 5 stars from 1 rating Looking to impress? This summertime savoury tart is a celebration of crisp, spicy English radishes. 2–3 garlic cloves1–2 tbsp olive oil200g/7oz cream cheese2 tbsp chopped fresh herbs (such as mint, parsley, dill and thyme)1 lemon, juice onlysea salt white pepper 2–3 garlic cloves 1–2 tbsp olive oil 200g/7oz cream cheese 2 tbsp chopped fresh herbs (such as mint, parsley, dill and thyme) 1 lemon, juice only sea salt white pepper 100g/3½oz radishes, washed and roughly chopped2 tbsp olive oil 1 lemon, juice onlysea saltwhite pepper 100g/3½oz radishes, washed and roughly chopped 2 tbsp olive oil 1 lemon, juice only sea salt white pepper 4 radishes, roughly chopped250ml/9fl oz rice vinegar250ml/9fl oz cider vinegar1 tsp sugar1 tsp sea saltagar agar (1.5g per 100ml/3½fl oz radish juice) 4 radishes, roughly chopped 250ml/9fl oz rice vinegar 250ml/9fl oz cider vinegar 1 tsp sugar 1 tsp sea salt agar agar (1.5g per 100ml/3½fl oz radish juice) 2 sheets feuille de brick pastry50g/1¾oz unsalted butter, melted 2 sheets feuille de brick pastry 50g/1¾oz unsalted butter, melted 2 radishes, thinly slicedolive oil or rapeseed oiledible flowerssea saltwhite pepper 2 radishes, thinly sliced olive oil or rapeseed oil edible flowers sea salt white pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Put the garlic and a splash of olive oil into some kitchen foil and wrap them up into a parcel. Roast in the oven for 45 minutes until soft and cooked all the way through.Spoon the cream cheese into a bowl along with the roasted garlic and all the other filling ingredients. Mix well, season with sea salt and white pepper if necessary, then transfer to a piping bag. Set aside.Mix all the radish layer ingredients together and season with sea salt and white pepper. Chill until needed.For the radish jelly, put all the ingredients except the agar agar into a saucepan over a medium heat and gently bring to a simmer. Remove from the heat and allow to sit for 30 minutes to infuse. Once infused, strain through a sieve. Weigh the resulting pink radish juice and add 1.5g agar agar per 100ml/3½fl oz radish juice. Pour the mixture back into a pan and mix well. Bring to the boil over a high heat and whisk. Continue to boil for 2–3 minutes to activate the agar agar. Meanwhile, cover a flat tray with cling film. Carefully pour the radish juice onto the tray and leave somewhere flat to set. This should take about 30 minutes or so. Once set, cut out with a tart cutter and chill until needed.Preheat the oven to 190C/170C Fan/Gas 5. Lay the first sheet of pastry onto the work surface and brush with the melted butter. Lay the second sheet on top and press down all over with your hand. Now cut the pastry out and press it into a metal tart case, then place an identical metal tart case on top. Trim around the edge using a sharp knife. Transfer the tart to a baking tray, then place another baking tray on top to help the pastry stay inside the moulds. Cook in the oven for 10–12 minutes until golden. Remove from the oven and carefully extract the pastry case.To assemble, pipe a layer of cream cheese filling across the bottom of the pastry case. Next, spoon over a layer of chopped radishes and level it out so it’s even. Place the sliced radishes on top and season with a little sea salt, white pepper and olive or rapeseed oil. Lay the chilled radish jelly on top carefully. Decorate the tart with edible flowers and serve as soon as you can to prevent it from becoming soft. Preheat the oven to 190C/170C Fan/Gas 5. Put the garlic and a splash of olive oil into some kitchen foil and wrap them up into a parcel. Roast in the oven for 45 minutes until soft and cooked all the way through. Preheat the oven to 190C/170C Fan/Gas 5. Put the garlic and a splash of olive oil into some kitchen foil and wrap them up into a parcel. Roast in the oven for 45 minutes until soft and cooked all the way through. Spoon the cream cheese into a bowl along with the roasted garlic and all the other filling ingredients. Mix well, season with sea salt and white pepper if necessary, then transfer to a piping bag. Set aside. Spoon the cream cheese into a bowl along with the roasted garlic and all the other filling ingredients. Mix well, season with sea salt and white pepper if necessary, then transfer to a piping bag. Set aside. Mix all the radish layer ingredients together and season with sea salt and white pepper. Chill until needed. Mix all the radish layer ingredients together and season with sea salt and white pepper. Chill until needed. For the radish jelly, put all the ingredients except the agar agar into a saucepan over a medium heat and gently bring to a simmer. Remove from the heat and allow to sit for 30 minutes to infuse. For the radish jelly, put all the ingredients except the agar agar into a saucepan over a medium heat and gently bring to a simmer. Remove from the heat and allow to sit for 30 minutes to infuse. Once infused, strain through a sieve. Weigh the resulting pink radish juice and add 1.5g agar agar per 100ml/3½fl oz radish juice. Pour the mixture back into a pan and mix well. Bring to the boil over a high heat and whisk. Continue to boil for 2–3 minutes to activate the agar agar. Once infused, strain through a sieve. Weigh the resulting pink radish juice and add 1.5g agar agar per 100ml/3½fl oz radish juice. Pour the mixture back into a pan and mix well. Bring to the boil over a high heat and whisk. Continue to boil for 2–3 minutes to activate the agar agar. Meanwhile, cover a flat tray with cling film. Carefully pour the radish juice onto the tray and leave somewhere flat to set. This should take about 30 minutes or so. Once set, cut out with a tart cutter and chill until needed. Meanwhile, cover a flat tray with cling film. Carefully pour the radish juice onto the tray and leave somewhere flat to set. This should take about 30 minutes or so. Once set, cut out with a tart cutter and chill until needed. Preheat the oven to 190C/170C Fan/Gas 5. Lay the first sheet of pastry onto the work surface and brush with the melted butter. Lay the second sheet on top and press down all over with your hand. Now cut the pastry out and press it into a metal tart case, then place an identical metal tart case on top. Trim around the edge using a sharp knife. Preheat the oven to 190C/170C Fan/Gas 5. Lay the first sheet of pastry onto the work surface and brush with the melted butter. Lay the second sheet on top and press down all over with your hand. Now cut the pastry out and press it into a metal tart case, then place an identical metal tart case on top. Trim around the edge using a sharp knife. Transfer the tart to a baking tray, then place another baking tray on top to help the pastry stay inside the moulds. Cook in the oven for 10–12 minutes until golden. Remove from the oven and carefully extract the pastry case. Transfer the tart to a baking tray, then place another baking tray on top to help the pastry stay inside the moulds. Cook in the oven for 10–12 minutes until golden. Remove from the oven and carefully extract the pastry case. To assemble, pipe a layer of cream cheese filling across the bottom of the pastry case. Next, spoon over a layer of chopped radishes and level it out so it’s even. Place the sliced radishes on top and season with a little sea salt, white pepper and olive or rapeseed oil. Lay the chilled radish jelly on top carefully. Decorate the tart with edible flowers and serve as soon as you can to prevent it from becoming soft. To assemble, pipe a layer of cream cheese filling across the bottom of the pastry case. Next, spoon over a layer of chopped radishes and level it out so it’s even. Place the sliced radishes on top and season with a little sea salt, white pepper and olive or rapeseed oil. Lay the chilled radish jelly on top carefully. Decorate the tart with edible flowers and serve as soon as you can to prevent it from becoming soft."
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} | 8e15296b70d4707beed9e2deeab41ed32c33ffb93491c245caa171004bc9e0d0 | Slow-cooked ox cheek with kale and mashed potato recipe
An average of 5.0 out of 5 stars from 9 ratings Ox cheeks are perfect for cooking low and slow to bring out their meaty flavour. Here they are slow-cooked in Spanish wine for a deeply rich casserole. 2 tbsp olive oil2 ox cheeks, trimmed and cut in half1 large onion, finely chopped1 stick celery, finely chopped 4 cloves garlic, finely chopped1 sprig rosemary2 carrots, peeled and finely chopped300ml/10fl oz Pedro Ximenez2 litres/3½ pints good-quality chicken stock 2 tbsp olive oil 2 ox cheeks, trimmed and cut in half 1 large onion, finely chopped 1 stick celery, finely chopped 4 cloves garlic, finely chopped 1 sprig rosemary 2 carrots, peeled and finely chopped 300ml/10fl oz Pedro Ximenez 2 litres/3½ pints good-quality chicken stock 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into chunks200g/7oz unsalted butter300ml/10fl oz double creamsalt and freshly ground black pepper 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into chunks 200g/7oz unsalted butter 300ml/10fl oz double cream salt and freshly ground black pepper handful fresh kale, leaves only2 tbsp unsalted butter2 tbsp chives, finely snipped, to serve handful fresh kale, leaves only 2 tbsp unsalted butter 2 tbsp chives, finely snipped, to serve Method To make the ox cheeks, heat a tablespoon of the olive oil in an ovenproof casserole dish. Lightly season the ox cheeks and brown on all sides. Remove from the pan and set aside.In the same pan, add a little more oil and add the onions, garlic, carrot and celery. Cook slowly over a low-medium heat until caramelised. Add the garlic and rosemary and cook for a further 2 minutes. Pour in the Pedro Ximenez and simmer until the volume of the liquid has reduced by three quarters, then add the stock. Simmer again until the volume of the liquid has reduced by a third.Preheat the oven to 180C/160C Fan/Gas 4. Pass the sauce through a sieve into a clean bowl, discarding the vegetables. Return the cheeks to the casserole dish and cover with the sauce. Cook in the oven for 2½ to 3 hours.After 3 hours cooking, the cheeks should be tender and falling apart and the sauce beautifully glossy. If not. remove the cheeks from the pan, reduce the sauce over a medium heat to a glossy consistency and then return the cheeks to the pan.Meanwhile, to make the mashed potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook for 15 –20 minutes or until soft. Drain and leave to steam dry in the colander. Pass the potatoes through a potato ricer, add the unsalted butter and cream and beat to a smooth purée. Season with salt and pepper.Melt the butter in a frying pan and sauté the kale until wilted.Divide the mashed potatoes between serving plates and top with half an ox cheek. Pile over the kale and spoon over the sauce. Sprinkle with finely chopped chives and serve. To make the ox cheeks, heat a tablespoon of the olive oil in an ovenproof casserole dish. Lightly season the ox cheeks and brown on all sides. Remove from the pan and set aside. To make the ox cheeks, heat a tablespoon of the olive oil in an ovenproof casserole dish. Lightly season the ox cheeks and brown on all sides. Remove from the pan and set aside. In the same pan, add a little more oil and add the onions, garlic, carrot and celery. Cook slowly over a low-medium heat until caramelised. Add the garlic and rosemary and cook for a further 2 minutes. In the same pan, add a little more oil and add the onions, garlic, carrot and celery. Cook slowly over a low-medium heat until caramelised. Add the garlic and rosemary and cook for a further 2 minutes. Pour in the Pedro Ximenez and simmer until the volume of the liquid has reduced by three quarters, then add the stock. Simmer again until the volume of the liquid has reduced by a third. Pour in the Pedro Ximenez and simmer until the volume of the liquid has reduced by three quarters, then add the stock. Simmer again until the volume of the liquid has reduced by a third. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Pass the sauce through a sieve into a clean bowl, discarding the vegetables. Return the cheeks to the casserole dish and cover with the sauce. Cook in the oven for 2½ to 3 hours. Pass the sauce through a sieve into a clean bowl, discarding the vegetables. Return the cheeks to the casserole dish and cover with the sauce. Cook in the oven for 2½ to 3 hours. After 3 hours cooking, the cheeks should be tender and falling apart and the sauce beautifully glossy. If not. remove the cheeks from the pan, reduce the sauce over a medium heat to a glossy consistency and then return the cheeks to the pan. After 3 hours cooking, the cheeks should be tender and falling apart and the sauce beautifully glossy. If not. remove the cheeks from the pan, reduce the sauce over a medium heat to a glossy consistency and then return the cheeks to the pan. Meanwhile, to make the mashed potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook for 15 –20 minutes or until soft. Drain and leave to steam dry in the colander. Meanwhile, to make the mashed potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook for 15 –20 minutes or until soft. Drain and leave to steam dry in the colander. Pass the potatoes through a potato ricer, add the unsalted butter and cream and beat to a smooth purée. Season with salt and pepper. Pass the potatoes through a potato ricer, add the unsalted butter and cream and beat to a smooth purée. Season with salt and pepper. Melt the butter in a frying pan and sauté the kale until wilted. Melt the butter in a frying pan and sauté the kale until wilted. Divide the mashed potatoes between serving plates and top with half an ox cheek. Pile over the kale and spoon over the sauce. Sprinkle with finely chopped chives and serve. Divide the mashed potatoes between serving plates and top with half an ox cheek. Pile over the kale and spoon over the sauce. Sprinkle with finely chopped chives and serve. | {
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"title": "Slow-cooked ox cheek with kale and mashed potato recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings Ox cheeks are perfect for cooking low and slow to bring out their meaty flavour. Here they are slow-cooked in Spanish wine for a deeply rich casserole. 2 tbsp olive oil2 ox cheeks, trimmed and cut in half1 large onion, finely chopped1 stick celery, finely chopped 4 cloves garlic, finely chopped1 sprig rosemary2 carrots, peeled and finely chopped300ml/10fl oz Pedro Ximenez2 litres/3½ pints good-quality chicken stock 2 tbsp olive oil 2 ox cheeks, trimmed and cut in half 1 large onion, finely chopped 1 stick celery, finely chopped 4 cloves garlic, finely chopped 1 sprig rosemary 2 carrots, peeled and finely chopped 300ml/10fl oz Pedro Ximenez 2 litres/3½ pints good-quality chicken stock 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into chunks200g/7oz unsalted butter300ml/10fl oz double creamsalt and freshly ground black pepper 1kg/2lb 4oz Maris Piper potatoes, peeled and cut into chunks 200g/7oz unsalted butter 300ml/10fl oz double cream salt and freshly ground black pepper handful fresh kale, leaves only2 tbsp unsalted butter2 tbsp chives, finely snipped, to serve handful fresh kale, leaves only 2 tbsp unsalted butter 2 tbsp chives, finely snipped, to serve Method To make the ox cheeks, heat a tablespoon of the olive oil in an ovenproof casserole dish. Lightly season the ox cheeks and brown on all sides. Remove from the pan and set aside.In the same pan, add a little more oil and add the onions, garlic, carrot and celery. Cook slowly over a low-medium heat until caramelised. Add the garlic and rosemary and cook for a further 2 minutes. Pour in the Pedro Ximenez and simmer until the volume of the liquid has reduced by three quarters, then add the stock. Simmer again until the volume of the liquid has reduced by a third.Preheat the oven to 180C/160C Fan/Gas 4. Pass the sauce through a sieve into a clean bowl, discarding the vegetables. Return the cheeks to the casserole dish and cover with the sauce. Cook in the oven for 2½ to 3 hours.After 3 hours cooking, the cheeks should be tender and falling apart and the sauce beautifully glossy. If not. remove the cheeks from the pan, reduce the sauce over a medium heat to a glossy consistency and then return the cheeks to the pan.Meanwhile, to make the mashed potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook for 15 –20 minutes or until soft. Drain and leave to steam dry in the colander. Pass the potatoes through a potato ricer, add the unsalted butter and cream and beat to a smooth purée. Season with salt and pepper.Melt the butter in a frying pan and sauté the kale until wilted.Divide the mashed potatoes between serving plates and top with half an ox cheek. Pile over the kale and spoon over the sauce. Sprinkle with finely chopped chives and serve. To make the ox cheeks, heat a tablespoon of the olive oil in an ovenproof casserole dish. Lightly season the ox cheeks and brown on all sides. Remove from the pan and set aside. To make the ox cheeks, heat a tablespoon of the olive oil in an ovenproof casserole dish. Lightly season the ox cheeks and brown on all sides. Remove from the pan and set aside. In the same pan, add a little more oil and add the onions, garlic, carrot and celery. Cook slowly over a low-medium heat until caramelised. Add the garlic and rosemary and cook for a further 2 minutes. In the same pan, add a little more oil and add the onions, garlic, carrot and celery. Cook slowly over a low-medium heat until caramelised. Add the garlic and rosemary and cook for a further 2 minutes. Pour in the Pedro Ximenez and simmer until the volume of the liquid has reduced by three quarters, then add the stock. Simmer again until the volume of the liquid has reduced by a third. Pour in the Pedro Ximenez and simmer until the volume of the liquid has reduced by three quarters, then add the stock. Simmer again until the volume of the liquid has reduced by a third. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Pass the sauce through a sieve into a clean bowl, discarding the vegetables. Return the cheeks to the casserole dish and cover with the sauce. Cook in the oven for 2½ to 3 hours. Pass the sauce through a sieve into a clean bowl, discarding the vegetables. Return the cheeks to the casserole dish and cover with the sauce. Cook in the oven for 2½ to 3 hours. After 3 hours cooking, the cheeks should be tender and falling apart and the sauce beautifully glossy. If not. remove the cheeks from the pan, reduce the sauce over a medium heat to a glossy consistency and then return the cheeks to the pan. After 3 hours cooking, the cheeks should be tender and falling apart and the sauce beautifully glossy. If not. remove the cheeks from the pan, reduce the sauce over a medium heat to a glossy consistency and then return the cheeks to the pan. Meanwhile, to make the mashed potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook for 15 –20 minutes or until soft. Drain and leave to steam dry in the colander. Meanwhile, to make the mashed potatoes, bring a large pan of salted water to the boil. Add the potatoes and cook for 15 –20 minutes or until soft. Drain and leave to steam dry in the colander. Pass the potatoes through a potato ricer, add the unsalted butter and cream and beat to a smooth purée. Season with salt and pepper. Pass the potatoes through a potato ricer, add the unsalted butter and cream and beat to a smooth purée. Season with salt and pepper. Melt the butter in a frying pan and sauté the kale until wilted. Melt the butter in a frying pan and sauté the kale until wilted. Divide the mashed potatoes between serving plates and top with half an ox cheek. Pile over the kale and spoon over the sauce. Sprinkle with finely chopped chives and serve. Divide the mashed potatoes between serving plates and top with half an ox cheek. Pile over the kale and spoon over the sauce. Sprinkle with finely chopped chives and serve."
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} | 83dab69134f693170441d83b300cc99279d413eb9e38868d70da9695a60c2cf6 | Saag paneer bhaji buns recipe
An average of 3.7 out of 5 stars from 3 ratings This recipe combines two Indian favourites – saag paneer and onion bhajis – and crams them into a bun with fresh coriander chutney for the ultimate lunchtime snack. This mixture makes more bhajis than you need for the buns, serve on the side or save for later. 60g/2¼oz fresh coriander20g/¾oz mint, leaves only½ tsp ground cumin2.5cm/1in piece fresh root ginger, peeled and grated1 lime, juice only1 tsp caster sugar2 tbsp vegetable oil 60g/2¼oz fresh coriander 20g/¾oz mint, leaves only ½ tsp ground cumin 2.5cm/1in piece fresh root ginger, peeled and grated 1 lime, juice only 1 tsp caster sugar 2 tbsp vegetable oil 1.5 litres/2¾ pints vegetable oil, plus 2 tbsp for frying 45g/1½oz gram flour1 tsp ground cumin1 tsp cumin seeds½ tsp ground coriander½ tsp hot chilli powder¼ tsp salt1 onion, finely chopped2 brioche buns, halved2 slices paneer (or halloumi) 1.5 litres/2¾ pints vegetable oil, plus 2 tbsp for frying 45g/1½oz gram flour 1 tsp ground cumin 1 tsp cumin seeds ½ tsp ground coriander ½ tsp hot chilli powder ¼ tsp salt 1 onion, finely chopped 2 brioche buns, halved 2 slices paneer (or halloumi) 50g/1¾oz ghee2 garlic cloves, grated2.5cm/1in piece fresh root ginger, peeled and grated1 green chilli, sliced1 tsp garam masala1 tsp nigella seeds200g/7oz baby spinach 50g/1¾oz ghee 2 garlic cloves, grated 2.5cm/1in piece fresh root ginger, peeled and grated 1 green chilli, sliced 1 tsp garam masala 1 tsp nigella seeds 200g/7oz baby spinach Method To make the chutney, place all of the ingredients in a blender or food processor and blitz until smooth. Set aside.To make the bhajis, preheat the oven to 200C/180C Fan/Gas 6. Preheat the oil in a deep fat fryer to 180C or in a deep saucepan over a medium–high heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a large bowl, whisk together the gram flour, spices and salt, then slowly whisk in 4 tablespoons water until the mixture is similar in thickness to double cream. Mix in the onion and leave to rest for 5 minutes.When ready to fry, use two spoons to transfer bundles of the mixture to the hot oil carefully. This mixture will make 4–6 bhajis. After 1 minute, turn the bhajis in the oil and keep turning until they are evenly golden brown, then transfer to a baking tray lined with kitchen paper. Keep warm in the oven. Preheat the grill to hot and toast the halved brioche buns. Heat 2 tablespoons vegetable oil in a non-stick frying pan over a medium heat and gently fry the paneer slices until golden brown on both sides. To make the saag, heat the ghee in a frying pan over a medium heat until sizzling, then add the garlic, ginger, chilli and spices and fry for 2 minutes before adding the spinach. Wilt for 2–3 minutes in the spicy butter, then get ready to assemble the buns. To serve, first spread some chutney on the bottom half of a toasted bun, then top with a slice of paneer. Spoon on half of the spinach, then top with 1 or 2 bhajis. Drizzle with more chutney and sandwich with the top half the bun. Repeat to make the second bun. To make the chutney, place all of the ingredients in a blender or food processor and blitz until smooth. Set aside. To make the chutney, place all of the ingredients in a blender or food processor and blitz until smooth. Set aside. To make the bhajis, preheat the oven to 200C/180C Fan/Gas 6. Preheat the oil in a deep fat fryer to 180C or in a deep saucepan over a medium–high heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a large bowl, whisk together the gram flour, spices and salt, then slowly whisk in 4 tablespoons water until the mixture is similar in thickness to double cream. Mix in the onion and leave to rest for 5 minutes. To make the bhajis, preheat the oven to 200C/180C Fan/Gas 6. Preheat the oil in a deep fat fryer to 180C or in a deep saucepan over a medium–high heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a large bowl, whisk together the gram flour, spices and salt, then slowly whisk in 4 tablespoons water until the mixture is similar in thickness to double cream. Mix in the onion and leave to rest for 5 minutes. When ready to fry, use two spoons to transfer bundles of the mixture to the hot oil carefully. This mixture will make 4–6 bhajis. After 1 minute, turn the bhajis in the oil and keep turning until they are evenly golden brown, then transfer to a baking tray lined with kitchen paper. Keep warm in the oven. When ready to fry, use two spoons to transfer bundles of the mixture to the hot oil carefully. This mixture will make 4–6 bhajis. After 1 minute, turn the bhajis in the oil and keep turning until they are evenly golden brown, then transfer to a baking tray lined with kitchen paper. Keep warm in the oven. Preheat the grill to hot and toast the halved brioche buns. Heat 2 tablespoons vegetable oil in a non-stick frying pan over a medium heat and gently fry the paneer slices until golden brown on both sides. Preheat the grill to hot and toast the halved brioche buns. Heat 2 tablespoons vegetable oil in a non-stick frying pan over a medium heat and gently fry the paneer slices until golden brown on both sides. To make the saag, heat the ghee in a frying pan over a medium heat until sizzling, then add the garlic, ginger, chilli and spices and fry for 2 minutes before adding the spinach. Wilt for 2–3 minutes in the spicy butter, then get ready to assemble the buns. To make the saag, heat the ghee in a frying pan over a medium heat until sizzling, then add the garlic, ginger, chilli and spices and fry for 2 minutes before adding the spinach. Wilt for 2–3 minutes in the spicy butter, then get ready to assemble the buns. To serve, first spread some chutney on the bottom half of a toasted bun, then top with a slice of paneer. Spoon on half of the spinach, then top with 1 or 2 bhajis. Drizzle with more chutney and sandwich with the top half the bun. Repeat to make the second bun. To serve, first spread some chutney on the bottom half of a toasted bun, then top with a slice of paneer. Spoon on half of the spinach, then top with 1 or 2 bhajis. Drizzle with more chutney and sandwich with the top half the bun. Repeat to make the second bun. | {
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"title": "Saag paneer bhaji buns recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings This recipe combines two Indian favourites – saag paneer and onion bhajis – and crams them into a bun with fresh coriander chutney for the ultimate lunchtime snack. This mixture makes more bhajis than you need for the buns, serve on the side or save for later. 60g/2¼oz fresh coriander20g/¾oz mint, leaves only½ tsp ground cumin2.5cm/1in piece fresh root ginger, peeled and grated1 lime, juice only1 tsp caster sugar2 tbsp vegetable oil 60g/2¼oz fresh coriander 20g/¾oz mint, leaves only ½ tsp ground cumin 2.5cm/1in piece fresh root ginger, peeled and grated 1 lime, juice only 1 tsp caster sugar 2 tbsp vegetable oil 1.5 litres/2¾ pints vegetable oil, plus 2 tbsp for frying 45g/1½oz gram flour1 tsp ground cumin1 tsp cumin seeds½ tsp ground coriander½ tsp hot chilli powder¼ tsp salt1 onion, finely chopped2 brioche buns, halved2 slices paneer (or halloumi) 1.5 litres/2¾ pints vegetable oil, plus 2 tbsp for frying 45g/1½oz gram flour 1 tsp ground cumin 1 tsp cumin seeds ½ tsp ground coriander ½ tsp hot chilli powder ¼ tsp salt 1 onion, finely chopped 2 brioche buns, halved 2 slices paneer (or halloumi) 50g/1¾oz ghee2 garlic cloves, grated2.5cm/1in piece fresh root ginger, peeled and grated1 green chilli, sliced1 tsp garam masala1 tsp nigella seeds200g/7oz baby spinach 50g/1¾oz ghee 2 garlic cloves, grated 2.5cm/1in piece fresh root ginger, peeled and grated 1 green chilli, sliced 1 tsp garam masala 1 tsp nigella seeds 200g/7oz baby spinach Method To make the chutney, place all of the ingredients in a blender or food processor and blitz until smooth. Set aside.To make the bhajis, preheat the oven to 200C/180C Fan/Gas 6. Preheat the oil in a deep fat fryer to 180C or in a deep saucepan over a medium–high heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a large bowl, whisk together the gram flour, spices and salt, then slowly whisk in 4 tablespoons water until the mixture is similar in thickness to double cream. Mix in the onion and leave to rest for 5 minutes.When ready to fry, use two spoons to transfer bundles of the mixture to the hot oil carefully. This mixture will make 4–6 bhajis. After 1 minute, turn the bhajis in the oil and keep turning until they are evenly golden brown, then transfer to a baking tray lined with kitchen paper. Keep warm in the oven. Preheat the grill to hot and toast the halved brioche buns. Heat 2 tablespoons vegetable oil in a non-stick frying pan over a medium heat and gently fry the paneer slices until golden brown on both sides. To make the saag, heat the ghee in a frying pan over a medium heat until sizzling, then add the garlic, ginger, chilli and spices and fry for 2 minutes before adding the spinach. Wilt for 2–3 minutes in the spicy butter, then get ready to assemble the buns. To serve, first spread some chutney on the bottom half of a toasted bun, then top with a slice of paneer. Spoon on half of the spinach, then top with 1 or 2 bhajis. Drizzle with more chutney and sandwich with the top half the bun. Repeat to make the second bun. To make the chutney, place all of the ingredients in a blender or food processor and blitz until smooth. Set aside. To make the chutney, place all of the ingredients in a blender or food processor and blitz until smooth. Set aside. To make the bhajis, preheat the oven to 200C/180C Fan/Gas 6. Preheat the oil in a deep fat fryer to 180C or in a deep saucepan over a medium–high heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a large bowl, whisk together the gram flour, spices and salt, then slowly whisk in 4 tablespoons water until the mixture is similar in thickness to double cream. Mix in the onion and leave to rest for 5 minutes. To make the bhajis, preheat the oven to 200C/180C Fan/Gas 6. Preheat the oil in a deep fat fryer to 180C or in a deep saucepan over a medium–high heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) In a large bowl, whisk together the gram flour, spices and salt, then slowly whisk in 4 tablespoons water until the mixture is similar in thickness to double cream. Mix in the onion and leave to rest for 5 minutes. When ready to fry, use two spoons to transfer bundles of the mixture to the hot oil carefully. This mixture will make 4–6 bhajis. After 1 minute, turn the bhajis in the oil and keep turning until they are evenly golden brown, then transfer to a baking tray lined with kitchen paper. Keep warm in the oven. When ready to fry, use two spoons to transfer bundles of the mixture to the hot oil carefully. This mixture will make 4–6 bhajis. After 1 minute, turn the bhajis in the oil and keep turning until they are evenly golden brown, then transfer to a baking tray lined with kitchen paper. Keep warm in the oven. Preheat the grill to hot and toast the halved brioche buns. Heat 2 tablespoons vegetable oil in a non-stick frying pan over a medium heat and gently fry the paneer slices until golden brown on both sides. Preheat the grill to hot and toast the halved brioche buns. Heat 2 tablespoons vegetable oil in a non-stick frying pan over a medium heat and gently fry the paneer slices until golden brown on both sides. To make the saag, heat the ghee in a frying pan over a medium heat until sizzling, then add the garlic, ginger, chilli and spices and fry for 2 minutes before adding the spinach. Wilt for 2–3 minutes in the spicy butter, then get ready to assemble the buns. To make the saag, heat the ghee in a frying pan over a medium heat until sizzling, then add the garlic, ginger, chilli and spices and fry for 2 minutes before adding the spinach. Wilt for 2–3 minutes in the spicy butter, then get ready to assemble the buns. To serve, first spread some chutney on the bottom half of a toasted bun, then top with a slice of paneer. Spoon on half of the spinach, then top with 1 or 2 bhajis. Drizzle with more chutney and sandwich with the top half the bun. Repeat to make the second bun. To serve, first spread some chutney on the bottom half of a toasted bun, then top with a slice of paneer. Spoon on half of the spinach, then top with 1 or 2 bhajis. Drizzle with more chutney and sandwich with the top half the bun. Repeat to make the second bun."
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} | 98e93c79f8040c474b01ee84844798b3d021363595cb18599c7224b1b3cb8164 | Sabayon orange brûlée recipe
An average of 5.0 out of 5 stars from 1 rating This sabayon orange brûlée is an elegant, simple and super-quick dessert, guaranteed to impress. If you don’t have a blowtorch, caramelise under a very hot grill. 3 large egg yolks2 tbsp caster sugar2½ medium oranges, ½ finely grated and juiced, 2 peeled and segmented 3 large egg yolks 2 tbsp caster sugar 2½ medium oranges, ½ finely grated and juiced, 2 peeled and segmented Method Place a heatproof bowl over a saucepan half-filled with just-boiled water and place over a low heat. Do not allow the water to touch the bottom of the bowl.Add the egg yolks, sugar, orange zest and 1 tablespoon of the juice and whisk with a balloon whisk for 8–10 minutes, or until the eggs and sugar are very light, pale and thick. The whisk should leave a ribbon trail when lifted.Arrange the orange segments in the base of a shallow flame-proof dish or plate.Carefully remove the bowl from the hot water and spoon the sabayon egg mixture over the orange segments. Place close to a very hot grill or brûlée with a chef’s blowtorch until lightly browned in places. Serve warm. Place a heatproof bowl over a saucepan half-filled with just-boiled water and place over a low heat. Do not allow the water to touch the bottom of the bowl. Place a heatproof bowl over a saucepan half-filled with just-boiled water and place over a low heat. Do not allow the water to touch the bottom of the bowl. Add the egg yolks, sugar, orange zest and 1 tablespoon of the juice and whisk with a balloon whisk for 8–10 minutes, or until the eggs and sugar are very light, pale and thick. The whisk should leave a ribbon trail when lifted. Add the egg yolks, sugar, orange zest and 1 tablespoon of the juice and whisk with a balloon whisk for 8–10 minutes, or until the eggs and sugar are very light, pale and thick. The whisk should leave a ribbon trail when lifted. Arrange the orange segments in the base of a shallow flame-proof dish or plate. Arrange the orange segments in the base of a shallow flame-proof dish or plate. Carefully remove the bowl from the hot water and spoon the sabayon egg mixture over the orange segments. Place close to a very hot grill or brûlée with a chef’s blowtorch until lightly browned in places. Serve warm. Carefully remove the bowl from the hot water and spoon the sabayon egg mixture over the orange segments. Place close to a very hot grill or brûlée with a chef’s blowtorch until lightly browned in places. Serve warm. | {
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"title": "Sabayon orange brûlée recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This sabayon orange brûlée is an elegant, simple and super-quick dessert, guaranteed to impress. If you don’t have a blowtorch, caramelise under a very hot grill. 3 large egg yolks2 tbsp caster sugar2½ medium oranges, ½ finely grated and juiced, 2 peeled and segmented 3 large egg yolks 2 tbsp caster sugar 2½ medium oranges, ½ finely grated and juiced, 2 peeled and segmented Method Place a heatproof bowl over a saucepan half-filled with just-boiled water and place over a low heat. Do not allow the water to touch the bottom of the bowl.Add the egg yolks, sugar, orange zest and 1 tablespoon of the juice and whisk with a balloon whisk for 8–10 minutes, or until the eggs and sugar are very light, pale and thick. The whisk should leave a ribbon trail when lifted.Arrange the orange segments in the base of a shallow flame-proof dish or plate.Carefully remove the bowl from the hot water and spoon the sabayon egg mixture over the orange segments. Place close to a very hot grill or brûlée with a chef’s blowtorch until lightly browned in places. Serve warm. Place a heatproof bowl over a saucepan half-filled with just-boiled water and place over a low heat. Do not allow the water to touch the bottom of the bowl. Place a heatproof bowl over a saucepan half-filled with just-boiled water and place over a low heat. Do not allow the water to touch the bottom of the bowl. Add the egg yolks, sugar, orange zest and 1 tablespoon of the juice and whisk with a balloon whisk for 8–10 minutes, or until the eggs and sugar are very light, pale and thick. The whisk should leave a ribbon trail when lifted. Add the egg yolks, sugar, orange zest and 1 tablespoon of the juice and whisk with a balloon whisk for 8–10 minutes, or until the eggs and sugar are very light, pale and thick. The whisk should leave a ribbon trail when lifted. Arrange the orange segments in the base of a shallow flame-proof dish or plate. Arrange the orange segments in the base of a shallow flame-proof dish or plate. Carefully remove the bowl from the hot water and spoon the sabayon egg mixture over the orange segments. Place close to a very hot grill or brûlée with a chef’s blowtorch until lightly browned in places. Serve warm. Carefully remove the bowl from the hot water and spoon the sabayon egg mixture over the orange segments. Place close to a very hot grill or brûlée with a chef’s blowtorch until lightly browned in places. Serve warm."
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