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} | 32977876f17ed2a6b9510c474715f896ae4e290e255648370d65e002441b2559 | Fruit dripping cake with Seville orange marmalade recipe
For the cake, place the mixed fruit, dripping, sugar and water into a pan over a medium heat and bring to the boil, stirring constantly. Remove from the heat and leave to cool and soak overnight.Preheat the oven to 180C/365F/Gas 4.Grease and line a small loaf tin.Sift the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and allspice into a large bowl.Add the cooled fruit mixture and mix well.Add the eggs one by one and beat the mixture together to combine well between adding each one.Pour the cake mixture into the cake tin and level the top with a palette knife. Place into the oven to bake for 1-1¼ hours, or until the top is golden brown and a metal skewer comes out clean. (You may need to cover the top with aluminium foil if it starts to brown too much.)Remove from the oven and cool in the tin for 30 minutes before turning out and leaving to cool completely on a wire rack.For the Seville orange marmalade, halve the oranges and scoop the flesh into a food processor, leaving the pith behind. Blend the orange flesh to a smooth purée and pass through a fine sieve into a non-reactive pan.Remove any remaining pith from the remaining peel, then slice the peel into thin strips and set aside.Add the lemon juice, water and sliced peel to the pan of orange juice and bring to the boil over a medium heat. Reduce the heat and simmer for 1-1½ hours, until the peel is tender and the liquid volume has reduced by half.Add the sugar and stir until it has dissolved completely. Bring the mixture back to the boil and cook for a further 10 minutes, removing any froth that may form on the surface with a spoon.Test whether the marmalade is ready by spooning a little onto a chilled plate and push it with your finger - it should be like jelly. If it is still runny, cook for a further 5-10 minutes, or until jelly-like on the cold plate.Leave to cool slightly before pouring into sterilised jars. (The marmalade should keep for up to two months in the fridge if left unopened.)To serve, slice the cake and spread generously with the marmalade. For the cake, place the mixed fruit, dripping, sugar and water into a pan over a medium heat and bring to the boil, stirring constantly. Remove from the heat and leave to cool and soak overnight. For the cake, place the mixed fruit, dripping, sugar and water into a pan over a medium heat and bring to the boil, stirring constantly. Remove from the heat and leave to cool and soak overnight. Preheat the oven to 180C/365F/Gas 4. Preheat the oven to 180C/365F/Gas 4. Grease and line a small loaf tin. Grease and line a small loaf tin. Sift the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and allspice into a large bowl. Sift the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and allspice into a large bowl. Add the cooled fruit mixture and mix well. Add the cooled fruit mixture and mix well. Add the eggs one by one and beat the mixture together to combine well between adding each one. Add the eggs one by one and beat the mixture together to combine well between adding each one. Pour the cake mixture into the cake tin and level the top with a palette knife. Place into the oven to bake for 1-1¼ hours, or until the top is golden brown and a metal skewer comes out clean. (You may need to cover the top with aluminium foil if it starts to brown too much.) Pour the cake mixture into the cake tin and level the top with a palette knife. Place into the oven to bake for 1-1¼ hours, or until the top is golden brown and a metal skewer comes out clean. (You may need to cover the top with aluminium foil if it starts to brown too much.) Remove from the oven and cool in the tin for 30 minutes before turning out and leaving to cool completely on a wire rack. Remove from the oven and cool in the tin for 30 minutes before turning out and leaving to cool completely on a wire rack. For the Seville orange marmalade, halve the oranges and scoop the flesh into a food processor, leaving the pith behind. Blend the orange flesh to a smooth purée and pass through a fine sieve into a non-reactive pan. For the Seville orange marmalade, halve the oranges and scoop the flesh into a food processor, leaving the pith behind. Blend the orange flesh to a smooth purée and pass through a fine sieve into a non-reactive pan. Remove any remaining pith from the remaining peel, then slice the peel into thin strips and set aside. Remove any remaining pith from the remaining peel, then slice the peel into thin strips and set aside. Add the lemon juice, water and sliced peel to the pan of orange juice and bring to the boil over a medium heat. Reduce the heat and simmer for 1-1½ hours, until the peel is tender and the liquid volume has reduced by half. Add the lemon juice, water and sliced peel to the pan of orange juice and bring to the boil over a medium heat. Reduce the heat and simmer for 1-1½ hours, until the peel is tender and the liquid volume has reduced by half. Add the sugar and stir until it has dissolved completely. Bring the mixture back to the boil and cook for a further 10 minutes, removing any froth that may form on the surface with a spoon. Add the sugar and stir until it has dissolved completely. Bring the mixture back to the boil and cook for a further 10 minutes, removing any froth that may form on the surface with a spoon. Test whether the marmalade is ready by spooning a little onto a chilled plate and push it with your finger - it should be like jelly. If it is still runny, cook for a further 5-10 minutes, or until jelly-like on the cold plate. Test whether the marmalade is ready by spooning a little onto a chilled plate and push it with your finger - it should be like jelly. If it is still runny, cook for a further 5-10 minutes, or until jelly-like on the cold plate. Leave to cool slightly before pouring into sterilised jars. (The marmalade should keep for up to two months in the fridge if left unopened.) Leave to cool slightly before pouring into sterilised jars. (The marmalade should keep for up to two months in the fridge if left unopened.) To serve, slice the cake and spread generously with the marmalade. To serve, slice the cake and spread generously with the marmalade. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Fruit dripping cake with Seville orange marmalade recipe",
"content": "For the cake, place the mixed fruit, dripping, sugar and water into a pan over a medium heat and bring to the boil, stirring constantly. Remove from the heat and leave to cool and soak overnight.Preheat the oven to 180C/365F/Gas 4.Grease and line a small loaf tin.Sift the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and allspice into a large bowl.Add the cooled fruit mixture and mix well.Add the eggs one by one and beat the mixture together to combine well between adding each one.Pour the cake mixture into the cake tin and level the top with a palette knife. Place into the oven to bake for 1-1¼ hours, or until the top is golden brown and a metal skewer comes out clean. (You may need to cover the top with aluminium foil if it starts to brown too much.)Remove from the oven and cool in the tin for 30 minutes before turning out and leaving to cool completely on a wire rack.For the Seville orange marmalade, halve the oranges and scoop the flesh into a food processor, leaving the pith behind. Blend the orange flesh to a smooth purée and pass through a fine sieve into a non-reactive pan.Remove any remaining pith from the remaining peel, then slice the peel into thin strips and set aside.Add the lemon juice, water and sliced peel to the pan of orange juice and bring to the boil over a medium heat. Reduce the heat and simmer for 1-1½ hours, until the peel is tender and the liquid volume has reduced by half.Add the sugar and stir until it has dissolved completely. Bring the mixture back to the boil and cook for a further 10 minutes, removing any froth that may form on the surface with a spoon.Test whether the marmalade is ready by spooning a little onto a chilled plate and push it with your finger - it should be like jelly. If it is still runny, cook for a further 5-10 minutes, or until jelly-like on the cold plate.Leave to cool slightly before pouring into sterilised jars. (The marmalade should keep for up to two months in the fridge if left unopened.)To serve, slice the cake and spread generously with the marmalade. For the cake, place the mixed fruit, dripping, sugar and water into a pan over a medium heat and bring to the boil, stirring constantly. Remove from the heat and leave to cool and soak overnight. For the cake, place the mixed fruit, dripping, sugar and water into a pan over a medium heat and bring to the boil, stirring constantly. Remove from the heat and leave to cool and soak overnight. Preheat the oven to 180C/365F/Gas 4. Preheat the oven to 180C/365F/Gas 4. Grease and line a small loaf tin. Grease and line a small loaf tin. Sift the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and allspice into a large bowl. Sift the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and allspice into a large bowl. Add the cooled fruit mixture and mix well. Add the cooled fruit mixture and mix well. Add the eggs one by one and beat the mixture together to combine well between adding each one. Add the eggs one by one and beat the mixture together to combine well between adding each one. Pour the cake mixture into the cake tin and level the top with a palette knife. Place into the oven to bake for 1-1¼ hours, or until the top is golden brown and a metal skewer comes out clean. (You may need to cover the top with aluminium foil if it starts to brown too much.) Pour the cake mixture into the cake tin and level the top with a palette knife. Place into the oven to bake for 1-1¼ hours, or until the top is golden brown and a metal skewer comes out clean. (You may need to cover the top with aluminium foil if it starts to brown too much.) Remove from the oven and cool in the tin for 30 minutes before turning out and leaving to cool completely on a wire rack. Remove from the oven and cool in the tin for 30 minutes before turning out and leaving to cool completely on a wire rack. For the Seville orange marmalade, halve the oranges and scoop the flesh into a food processor, leaving the pith behind. Blend the orange flesh to a smooth purée and pass through a fine sieve into a non-reactive pan. For the Seville orange marmalade, halve the oranges and scoop the flesh into a food processor, leaving the pith behind. Blend the orange flesh to a smooth purée and pass through a fine sieve into a non-reactive pan. Remove any remaining pith from the remaining peel, then slice the peel into thin strips and set aside. Remove any remaining pith from the remaining peel, then slice the peel into thin strips and set aside. Add the lemon juice, water and sliced peel to the pan of orange juice and bring to the boil over a medium heat. Reduce the heat and simmer for 1-1½ hours, until the peel is tender and the liquid volume has reduced by half. Add the lemon juice, water and sliced peel to the pan of orange juice and bring to the boil over a medium heat. Reduce the heat and simmer for 1-1½ hours, until the peel is tender and the liquid volume has reduced by half. Add the sugar and stir until it has dissolved completely. Bring the mixture back to the boil and cook for a further 10 minutes, removing any froth that may form on the surface with a spoon. Add the sugar and stir until it has dissolved completely. Bring the mixture back to the boil and cook for a further 10 minutes, removing any froth that may form on the surface with a spoon. Test whether the marmalade is ready by spooning a little onto a chilled plate and push it with your finger - it should be like jelly. If it is still runny, cook for a further 5-10 minutes, or until jelly-like on the cold plate. Test whether the marmalade is ready by spooning a little onto a chilled plate and push it with your finger - it should be like jelly. If it is still runny, cook for a further 5-10 minutes, or until jelly-like on the cold plate. Leave to cool slightly before pouring into sterilised jars. (The marmalade should keep for up to two months in the fridge if left unopened.) Leave to cool slightly before pouring into sterilised jars. (The marmalade should keep for up to two months in the fridge if left unopened.) To serve, slice the cake and spread generously with the marmalade. To serve, slice the cake and spread generously with the marmalade."
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} | a6ffae2db5b83f4561429f337ffe105a1cb7c74dabc27781692cd4599d25108d | Microwave lemon drizzle cake recipe
An average of 4.0 out of 5 stars from 8 ratings This lemon cake is ready in less than 15 minutes and requires very little equipment. Baking doesn't get easier than this. 110g/4oz butter, softened, plus extra for greasing110g/4oz self-raising flour110g/4oz caster sugar2 free-range eggs, lightly beaten1 lemon, zest only 110g/4oz butter, softened, plus extra for greasing 110g/4oz self-raising flour 110g/4oz caster sugar 2 free-range eggs, lightly beaten 1 lemon, zest only 100g/3½oz icing sugar½ lemon, juice only 100g/3½oz icing sugar ½ lemon, juice only Method Grease a 20x14cm/8x5½in microwave-safe bowl with butter (a small ice cream tub will do) .Place the butter, flour and sugar in a bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.Add the eggs and lemon zest and beat with a fork until you have a smooth batter. Pour the cake mixture into the greased bowl and cover with cling film.Place into the microwave and cook on the highest power for four minutes, or until cooked through. You can test this by pulling back the cling film and piercing the cake with a skewer and removing it - if the skewer comes away clean then the cake is ready. Set the cake aside to cool, ideally on a wire rack.For the lemon icing, put the icing sugar and lemon juice into a bowl. Mix well until smooth. The icing should be thin enough to slowly run off the back of a spoon - if your lemon isn't very juicy you may need to add a little water to get the right consistency.To serve, place the cooled cake on a serving plate with the neatest side facing upwards. Drizzle over the lemon icing using a spoon. The cake is best eaten on the same day it's made. Grease a 20x14cm/8x5½in microwave-safe bowl with butter (a small ice cream tub will do) . Grease a 20x14cm/8x5½in microwave-safe bowl with butter (a small ice cream tub will do) . Place the butter, flour and sugar in a bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Place the butter, flour and sugar in a bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Add the eggs and lemon zest and beat with a fork until you have a smooth batter. Add the eggs and lemon zest and beat with a fork until you have a smooth batter. Pour the cake mixture into the greased bowl and cover with cling film. Pour the cake mixture into the greased bowl and cover with cling film. Place into the microwave and cook on the highest power for four minutes, or until cooked through. You can test this by pulling back the cling film and piercing the cake with a skewer and removing it - if the skewer comes away clean then the cake is ready. Set the cake aside to cool, ideally on a wire rack. Place into the microwave and cook on the highest power for four minutes, or until cooked through. You can test this by pulling back the cling film and piercing the cake with a skewer and removing it - if the skewer comes away clean then the cake is ready. Set the cake aside to cool, ideally on a wire rack. For the lemon icing, put the icing sugar and lemon juice into a bowl. Mix well until smooth. The icing should be thin enough to slowly run off the back of a spoon - if your lemon isn't very juicy you may need to add a little water to get the right consistency. For the lemon icing, put the icing sugar and lemon juice into a bowl. Mix well until smooth. The icing should be thin enough to slowly run off the back of a spoon - if your lemon isn't very juicy you may need to add a little water to get the right consistency. To serve, place the cooled cake on a serving plate with the neatest side facing upwards. Drizzle over the lemon icing using a spoon. The cake is best eaten on the same day it's made. To serve, place the cooled cake on a serving plate with the neatest side facing upwards. Drizzle over the lemon icing using a spoon. The cake is best eaten on the same day it's made. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/microwave_lemon_drizzle_76127",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Microwave lemon drizzle cake recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings This lemon cake is ready in less than 15 minutes and requires very little equipment. Baking doesn't get easier than this. 110g/4oz butter, softened, plus extra for greasing110g/4oz self-raising flour110g/4oz caster sugar2 free-range eggs, lightly beaten1 lemon, zest only 110g/4oz butter, softened, plus extra for greasing 110g/4oz self-raising flour 110g/4oz caster sugar 2 free-range eggs, lightly beaten 1 lemon, zest only 100g/3½oz icing sugar½ lemon, juice only 100g/3½oz icing sugar ½ lemon, juice only Method Grease a 20x14cm/8x5½in microwave-safe bowl with butter (a small ice cream tub will do) .Place the butter, flour and sugar in a bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.Add the eggs and lemon zest and beat with a fork until you have a smooth batter. Pour the cake mixture into the greased bowl and cover with cling film.Place into the microwave and cook on the highest power for four minutes, or until cooked through. You can test this by pulling back the cling film and piercing the cake with a skewer and removing it - if the skewer comes away clean then the cake is ready. Set the cake aside to cool, ideally on a wire rack.For the lemon icing, put the icing sugar and lemon juice into a bowl. Mix well until smooth. The icing should be thin enough to slowly run off the back of a spoon - if your lemon isn't very juicy you may need to add a little water to get the right consistency.To serve, place the cooled cake on a serving plate with the neatest side facing upwards. Drizzle over the lemon icing using a spoon. The cake is best eaten on the same day it's made. Grease a 20x14cm/8x5½in microwave-safe bowl with butter (a small ice cream tub will do) . Grease a 20x14cm/8x5½in microwave-safe bowl with butter (a small ice cream tub will do) . Place the butter, flour and sugar in a bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Place the butter, flour and sugar in a bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Add the eggs and lemon zest and beat with a fork until you have a smooth batter. Add the eggs and lemon zest and beat with a fork until you have a smooth batter. Pour the cake mixture into the greased bowl and cover with cling film. Pour the cake mixture into the greased bowl and cover with cling film. Place into the microwave and cook on the highest power for four minutes, or until cooked through. You can test this by pulling back the cling film and piercing the cake with a skewer and removing it - if the skewer comes away clean then the cake is ready. Set the cake aside to cool, ideally on a wire rack. Place into the microwave and cook on the highest power for four minutes, or until cooked through. You can test this by pulling back the cling film and piercing the cake with a skewer and removing it - if the skewer comes away clean then the cake is ready. Set the cake aside to cool, ideally on a wire rack. For the lemon icing, put the icing sugar and lemon juice into a bowl. Mix well until smooth. The icing should be thin enough to slowly run off the back of a spoon - if your lemon isn't very juicy you may need to add a little water to get the right consistency. For the lemon icing, put the icing sugar and lemon juice into a bowl. Mix well until smooth. The icing should be thin enough to slowly run off the back of a spoon - if your lemon isn't very juicy you may need to add a little water to get the right consistency. To serve, place the cooled cake on a serving plate with the neatest side facing upwards. Drizzle over the lemon icing using a spoon. The cake is best eaten on the same day it's made. To serve, place the cooled cake on a serving plate with the neatest side facing upwards. Drizzle over the lemon icing using a spoon. The cake is best eaten on the same day it's made."
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"subdomain": "Recipes"
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} | 5b92c735ae9280f63a69aae8c94f810f3f73c7412f19d8824c40615ac3c9aa83 | Lemon and blueberry drizzle cake recipe
An average of 4.7 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_blueberry_31059_16x9.jpg This zesty loaf cake combines sharp lemon and sweet blueberries to create a wonderful tea-time treat. 200g/7oz unsalted butter, softened, plus extra for greasing175g/6oz caster sugar 3 unwaxed lemons, finely grated zest from 2 lemons and juice from 3 lemons3 free-range eggs, lightly beaten200g/7oz plain flour 2½ tsp baking powder 50g/1¾oz ground almonds pinch salt2 tbsp milk150g/5½oz fresh blueberries4 tbsp granulated sugar 200g/7oz unsalted butter, softened, plus extra for greasing 175g/6oz caster sugar 3 unwaxed lemons, finely grated zest from 2 lemons and juice from 3 lemons 3 free-range eggs, lightly beaten 200g/7oz plain flour 2½ tsp baking powder 50g/1¾oz ground almonds pinch salt 2 tbsp milk 150g/5½oz fresh blueberries 4 tbsp granulated sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper.Using a freestanding mixer or electric hand-held mixer, cream together the butter and sugar until pale, light and fluffy. Add the lemon zest. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Sift the flour and baking powder into the bowl. Add the ground almonds, salt, milk and the juice from 1 lemon. Mix again on a slow speed until smooth and thoroughly combined.Spoon one third of the mixture into the prepared tin, level the surface and scatter with one third of the blueberries. Repeat this layering a further two times until all of the mixture and blueberries have been used up. Bake on the middle shelf of the oven for about 1 hour or until golden-brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes. Mix the remaining lemon juice with the granulated sugar in a bowl. Spoon the lemon drizzle over the top of the cake and leave in the tin until completely cold.Cut into slices and serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper. Using a freestanding mixer or electric hand-held mixer, cream together the butter and sugar until pale, light and fluffy. Add the lemon zest. Using a freestanding mixer or electric hand-held mixer, cream together the butter and sugar until pale, light and fluffy. Add the lemon zest. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Sift the flour and baking powder into the bowl. Add the ground almonds, salt, milk and the juice from 1 lemon. Mix again on a slow speed until smooth and thoroughly combined. Sift the flour and baking powder into the bowl. Add the ground almonds, salt, milk and the juice from 1 lemon. Mix again on a slow speed until smooth and thoroughly combined. Spoon one third of the mixture into the prepared tin, level the surface and scatter with one third of the blueberries. Repeat this layering a further two times until all of the mixture and blueberries have been used up. Spoon one third of the mixture into the prepared tin, level the surface and scatter with one third of the blueberries. Repeat this layering a further two times until all of the mixture and blueberries have been used up. Bake on the middle shelf of the oven for about 1 hour or until golden-brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes. Bake on the middle shelf of the oven for about 1 hour or until golden-brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes. Mix the remaining lemon juice with the granulated sugar in a bowl. Spoon the lemon drizzle over the top of the cake and leave in the tin until completely cold. Mix the remaining lemon juice with the granulated sugar in a bowl. Spoon the lemon drizzle over the top of the cake and leave in the tin until completely cold. Cut into slices and serve. Cut into slices and serve. Recipe tips Layering the cake batter and blueberries in the tin prevents all the fruit from sinking to the bottom. Using ground almonds in the cake mixture also helps with this as it gives the sponge extra body. | {
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"url": "https://www.bbc.co.uk/food/recipes/lemon_and_blueberry_31059",
"type": "HowTo",
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"title": "Lemon and blueberry drizzle cake recipe",
"content": "An average of 4.7 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_blueberry_31059_16x9.jpg This zesty loaf cake combines sharp lemon and sweet blueberries to create a wonderful tea-time treat. 200g/7oz unsalted butter, softened, plus extra for greasing175g/6oz caster sugar 3 unwaxed lemons, finely grated zest from 2 lemons and juice from 3 lemons3 free-range eggs, lightly beaten200g/7oz plain flour 2½ tsp baking powder 50g/1¾oz ground almonds pinch salt2 tbsp milk150g/5½oz fresh blueberries4 tbsp granulated sugar 200g/7oz unsalted butter, softened, plus extra for greasing 175g/6oz caster sugar 3 unwaxed lemons, finely grated zest from 2 lemons and juice from 3 lemons 3 free-range eggs, lightly beaten 200g/7oz plain flour 2½ tsp baking powder 50g/1¾oz ground almonds pinch salt 2 tbsp milk 150g/5½oz fresh blueberries 4 tbsp granulated sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper.Using a freestanding mixer or electric hand-held mixer, cream together the butter and sugar until pale, light and fluffy. Add the lemon zest. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Sift the flour and baking powder into the bowl. Add the ground almonds, salt, milk and the juice from 1 lemon. Mix again on a slow speed until smooth and thoroughly combined.Spoon one third of the mixture into the prepared tin, level the surface and scatter with one third of the blueberries. Repeat this layering a further two times until all of the mixture and blueberries have been used up. Bake on the middle shelf of the oven for about 1 hour or until golden-brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes. Mix the remaining lemon juice with the granulated sugar in a bowl. Spoon the lemon drizzle over the top of the cake and leave in the tin until completely cold.Cut into slices and serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 900g/2lb loaf tin with baking paper. Using a freestanding mixer or electric hand-held mixer, cream together the butter and sugar until pale, light and fluffy. Add the lemon zest. Using a freestanding mixer or electric hand-held mixer, cream together the butter and sugar until pale, light and fluffy. Add the lemon zest. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Sift the flour and baking powder into the bowl. Add the ground almonds, salt, milk and the juice from 1 lemon. Mix again on a slow speed until smooth and thoroughly combined. Sift the flour and baking powder into the bowl. Add the ground almonds, salt, milk and the juice from 1 lemon. Mix again on a slow speed until smooth and thoroughly combined. Spoon one third of the mixture into the prepared tin, level the surface and scatter with one third of the blueberries. Repeat this layering a further two times until all of the mixture and blueberries have been used up. Spoon one third of the mixture into the prepared tin, level the surface and scatter with one third of the blueberries. Repeat this layering a further two times until all of the mixture and blueberries have been used up. Bake on the middle shelf of the oven for about 1 hour or until golden-brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes. Bake on the middle shelf of the oven for about 1 hour or until golden-brown and a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes. Mix the remaining lemon juice with the granulated sugar in a bowl. Spoon the lemon drizzle over the top of the cake and leave in the tin until completely cold. Mix the remaining lemon juice with the granulated sugar in a bowl. Spoon the lemon drizzle over the top of the cake and leave in the tin until completely cold. Cut into slices and serve. Cut into slices and serve. Recipe tips Layering the cake batter and blueberries in the tin prevents all the fruit from sinking to the bottom. Using ground almonds in the cake mixture also helps with this as it gives the sponge extra body."
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} | 0c7a9bee092fa223900a885d6783a14b8c805b52396b3a4636553cf53922b9a8 | Lemon surprise pudding recipe
An average of 4.3 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemonsurprisepudding_82708_16x9.jpg This lemon self-saucing pudding is a delight! Light, fluffy sponge with a zesty lemon sauce beneath. 3 lemons100g/3½oz unsalted butter, softened, plus extra for greasing200g/6oz vanilla sugar or plain caster sugar4 medium free-range eggs, separated 75g/3oz plain flour 500ml/17fl oz milk 3 lemons 100g/3½oz unsalted butter, softened, plus extra for greasing 200g/6oz vanilla sugar or plain caster sugar 4 medium free-range eggs, separated 75g/3oz plain flour 500ml/17fl oz milk Method Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish.Grate the zest from two of the lemons, then squeeze the juice of all three.Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice.Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter.Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides.Bake in the oven for 40–45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish. Grate the zest from two of the lemons, then squeeze the juice of all three. Grate the zest from two of the lemons, then squeeze the juice of all three. Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice. Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice. Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter. Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter. Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides. Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides. Bake in the oven for 40–45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream. Bake in the oven for 40–45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream. | {
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"title": "Lemon surprise pudding recipe",
"content": "An average of 4.3 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemonsurprisepudding_82708_16x9.jpg This lemon self-saucing pudding is a delight! Light, fluffy sponge with a zesty lemon sauce beneath. 3 lemons100g/3½oz unsalted butter, softened, plus extra for greasing200g/6oz vanilla sugar or plain caster sugar4 medium free-range eggs, separated 75g/3oz plain flour 500ml/17fl oz milk 3 lemons 100g/3½oz unsalted butter, softened, plus extra for greasing 200g/6oz vanilla sugar or plain caster sugar 4 medium free-range eggs, separated 75g/3oz plain flour 500ml/17fl oz milk Method Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish.Grate the zest from two of the lemons, then squeeze the juice of all three.Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice.Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter.Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides.Bake in the oven for 40–45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2 litre/3½ pint shallow ovenproof dish. Grate the zest from two of the lemons, then squeeze the juice of all three. Grate the zest from two of the lemons, then squeeze the juice of all three. Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice. Cream the butter with the sugar and lemon zest. Beat in the egg yolks one by one. Don't worry if the mixture curdles. Next beat in the flour a spoonful at a time, alternating with slurps of milk and lemon juice. Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter. Once that is all in, whisk the egg whites in a separate bowl until they form stiff peaks, and fold lightly into the lemon batter. Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides. Pour the mixture into the baking dish, then stand the dish in a roasting tin. Pour enough boiling water around the dish to come about halfway up the sides. Bake in the oven for 40–45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream. Bake in the oven for 40–45 minutes until the pudding is golden brown. Serve hot or warm, with or without cream."
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} | cb2cb02749fd7cd5139af33aaa06691193423f224346c8dcabde60d4beeadd0b | Lemon sponge cake recipe
An average of 3.1 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemondrizzlecake_91004_16x9.jpg Simon Rimmer scores a lemony hat-trick with this delectable lemon sponge cake soaked in lemon icing and filled with lemon curd mascarpone. 4 lemons, juice only75g/2¾oz caster sugar 4 lemons, juice only 75g/2¾oz caster sugar 200g/7oz caster sugar200g/7oz unsalted butter, plus extra for greasing2 lemons, zest only3 free-range eggs, beaten200g/7oz self-raising flour, plus extra for dusting 200g/7oz caster sugar 200g/7oz unsalted butter, plus extra for greasing 2 lemons, zest only 3 free-range eggs, beaten 200g/7oz self-raising flour, plus extra for dusting 2 free-range egg yolks75g/2¾oz caster sugar50g/1¾oz unsalted butter2 lemons, juice and zest 100g/3½oz mascarpone 2 free-range egg yolks 75g/2¾oz caster sugar 50g/1¾oz unsalted butter 2 lemons, juice and zest 100g/3½oz mascarpone Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in springform cake tin with baking paper.For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the mixture is well combined and the sugar has melted. Set aside.For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk. Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Carefully fold in the flour using a metal spoon.Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.) As soon as the cake is cooked, remove it from the springform cake tin and prick the top all over with a cocktail stick. Pour over the lemon drizzle mixture to soak the sponge, then set aside to cool on a wire rack.Using a metal spoon, carefully fold the mascarpone into the lemon curd mixture to create a marbled effect. When the sponge has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the lemon filling all over the lower half of the cake, then place the top half (the half that was pricked and soaked in the lemon drizzle) on top. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in springform cake tin with baking paper. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in springform cake tin with baking paper. For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the mixture is well combined and the sugar has melted. Set aside. For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the mixture is well combined and the sugar has melted. Set aside. For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk. For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk. Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Carefully fold in the flour using a metal spoon. Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Carefully fold in the flour using a metal spoon. Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.) Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.) As soon as the cake is cooked, remove it from the springform cake tin and prick the top all over with a cocktail stick. Pour over the lemon drizzle mixture to soak the sponge, then set aside to cool on a wire rack. As soon as the cake is cooked, remove it from the springform cake tin and prick the top all over with a cocktail stick. Pour over the lemon drizzle mixture to soak the sponge, then set aside to cool on a wire rack. Using a metal spoon, carefully fold the mascarpone into the lemon curd mixture to create a marbled effect. Using a metal spoon, carefully fold the mascarpone into the lemon curd mixture to create a marbled effect. When the sponge has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the lemon filling all over the lower half of the cake, then place the top half (the half that was pricked and soaked in the lemon drizzle) on top. When the sponge has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the lemon filling all over the lower half of the cake, then place the top half (the half that was pricked and soaked in the lemon drizzle) on top. | {
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"title": "Lemon sponge cake recipe",
"content": "An average of 3.1 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemondrizzlecake_91004_16x9.jpg Simon Rimmer scores a lemony hat-trick with this delectable lemon sponge cake soaked in lemon icing and filled with lemon curd mascarpone. 4 lemons, juice only75g/2¾oz caster sugar 4 lemons, juice only 75g/2¾oz caster sugar 200g/7oz caster sugar200g/7oz unsalted butter, plus extra for greasing2 lemons, zest only3 free-range eggs, beaten200g/7oz self-raising flour, plus extra for dusting 200g/7oz caster sugar 200g/7oz unsalted butter, plus extra for greasing 2 lemons, zest only 3 free-range eggs, beaten 200g/7oz self-raising flour, plus extra for dusting 2 free-range egg yolks75g/2¾oz caster sugar50g/1¾oz unsalted butter2 lemons, juice and zest 100g/3½oz mascarpone 2 free-range egg yolks 75g/2¾oz caster sugar 50g/1¾oz unsalted butter 2 lemons, juice and zest 100g/3½oz mascarpone Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in springform cake tin with baking paper.For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the mixture is well combined and the sugar has melted. Set aside.For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk. Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Carefully fold in the flour using a metal spoon.Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.) As soon as the cake is cooked, remove it from the springform cake tin and prick the top all over with a cocktail stick. Pour over the lemon drizzle mixture to soak the sponge, then set aside to cool on a wire rack.Using a metal spoon, carefully fold the mascarpone into the lemon curd mixture to create a marbled effect. When the sponge has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the lemon filling all over the lower half of the cake, then place the top half (the half that was pricked and soaked in the lemon drizzle) on top. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in springform cake tin with baking paper. Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in springform cake tin with baking paper. For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the mixture is well combined and the sugar has melted. Set aside. For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the mixture is well combined and the sugar has melted. Set aside. For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk. For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk. Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Carefully fold in the flour using a metal spoon. Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Carefully fold in the flour using a metal spoon. Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.) Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.) As soon as the cake is cooked, remove it from the springform cake tin and prick the top all over with a cocktail stick. Pour over the lemon drizzle mixture to soak the sponge, then set aside to cool on a wire rack. As soon as the cake is cooked, remove it from the springform cake tin and prick the top all over with a cocktail stick. Pour over the lemon drizzle mixture to soak the sponge, then set aside to cool on a wire rack. Using a metal spoon, carefully fold the mascarpone into the lemon curd mixture to create a marbled effect. Using a metal spoon, carefully fold the mascarpone into the lemon curd mixture to create a marbled effect. When the sponge has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the lemon filling all over the lower half of the cake, then place the top half (the half that was pricked and soaked in the lemon drizzle) on top. When the sponge has cooled, cut the cake in half horizontally to create two thinner cakes. Spread the lemon filling all over the lower half of the cake, then place the top half (the half that was pricked and soaked in the lemon drizzle) on top."
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} | edb3cff27cd69a2752765b85822359432df5af980699a58f08c28ce5b86768d3 | Lemon sponge cake with confit vanilla lemons recipe
An average of 5.0 out of 5 stars from 1 rating If you’re going to make the confit vanilla lemons for this recipe, you’ll need to get ahead by leaving them to steep the night before you serve the cake. 2 lemons, thinly sliced 100g/3½oz caster sugar 1 vanilla pod 2 lemons, thinly sliced 100g/3½oz caster sugar 1 vanilla pod knob of salted butter260g/9oz caster sugar, plus extra for dusting 8 free-range eggs, separated 120g/4½oz self-raising flour 3 lemons, zest and juice30g/1oz icing sugar knob of salted butter 260g/9oz caster sugar, plus extra for dusting 8 free-range eggs, separated 120g/4½oz self-raising flour 3 lemons, zest and juice 30g/1oz icing sugar 2 tbsp Greek-style yoghurt 1 tbsp mascarpone 1 lemon, juice onlyfew mint sprigs limoncello, to serve 2 tbsp Greek-style yoghurt 1 tbsp mascarpone 1 lemon, juice only few mint sprigs limoncello, to serve Method To make the confit vanilla lemons, add 100ml/3½fl oz of water, the sugar and the vanilla to a saucepan over medium-high heat. Bring the mixture to a simmer and cook, swirling the pan occasionally, until the sugar has completely dissolved. Cool until the liquid is slightly warmer than room temperature.Put the lemons in a non-reactive bowl topped with the syrup. Cover and leave overnight. To make the lemon sponge cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a non-stick 24cm/10in round cake tin with the salted butter and dust it with a little caster sugar.Whisk the egg whites in a large bowl, adding a little sugar at a time to make a soft meringue-like mixture.In a separate bowl, whisk the yolks until pale, then fold in the flour and lemon zest. Fold the meringue into the egg yolk mixture and tip into the prepared non-stick tin. Bake for 25 minutes, or until springy to the touch and a skewer comes out clean (or with a few dry crumbs). Cool before serving. Mix the lemon juice with some of the lemon sugar syrup from the confit lemons in a small bowl. Brush the lemon liquid over the warm cake. To make the mascarpone and yoghurt cream, mix the yoghurt with the mascarpone in a small bowl and add the lemon juice. To serve, slice the sponge cake. Arrange each slice on a plate and dust with icing sugar. Spoon some yoghurt and mascarpone on the side. Garnish with the confit lemons, some mint sprigs and a drizzle of limoncello, if you like. To make the confit vanilla lemons, add 100ml/3½fl oz of water, the sugar and the vanilla to a saucepan over medium-high heat. Bring the mixture to a simmer and cook, swirling the pan occasionally, until the sugar has completely dissolved. Cool until the liquid is slightly warmer than room temperature. To make the confit vanilla lemons, add 100ml/3½fl oz of water, the sugar and the vanilla to a saucepan over medium-high heat. Bring the mixture to a simmer and cook, swirling the pan occasionally, until the sugar has completely dissolved. Cool until the liquid is slightly warmer than room temperature. Put the lemons in a non-reactive bowl topped with the syrup. Cover and leave overnight. Put the lemons in a non-reactive bowl topped with the syrup. Cover and leave overnight. To make the lemon sponge cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a non-stick 24cm/10in round cake tin with the salted butter and dust it with a little caster sugar. To make the lemon sponge cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a non-stick 24cm/10in round cake tin with the salted butter and dust it with a little caster sugar. Whisk the egg whites in a large bowl, adding a little sugar at a time to make a soft meringue-like mixture. Whisk the egg whites in a large bowl, adding a little sugar at a time to make a soft meringue-like mixture. In a separate bowl, whisk the yolks until pale, then fold in the flour and lemon zest. In a separate bowl, whisk the yolks until pale, then fold in the flour and lemon zest. Fold the meringue into the egg yolk mixture and tip into the prepared non-stick tin. Bake for 25 minutes, or until springy to the touch and a skewer comes out clean (or with a few dry crumbs). Cool before serving. Fold the meringue into the egg yolk mixture and tip into the prepared non-stick tin. Bake for 25 minutes, or until springy to the touch and a skewer comes out clean (or with a few dry crumbs). Cool before serving. Mix the lemon juice with some of the lemon sugar syrup from the confit lemons in a small bowl. Brush the lemon liquid over the warm cake. Mix the lemon juice with some of the lemon sugar syrup from the confit lemons in a small bowl. Brush the lemon liquid over the warm cake. To make the mascarpone and yoghurt cream, mix the yoghurt with the mascarpone in a small bowl and add the lemon juice. To make the mascarpone and yoghurt cream, mix the yoghurt with the mascarpone in a small bowl and add the lemon juice. To serve, slice the sponge cake. Arrange each slice on a plate and dust with icing sugar. Spoon some yoghurt and mascarpone on the side. Garnish with the confit lemons, some mint sprigs and a drizzle of limoncello, if you like. To serve, slice the sponge cake. Arrange each slice on a plate and dust with icing sugar. Spoon some yoghurt and mascarpone on the side. Garnish with the confit lemons, some mint sprigs and a drizzle of limoncello, if you like. | {
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"title": "Lemon sponge cake with confit vanilla lemons recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating If you’re going to make the confit vanilla lemons for this recipe, you’ll need to get ahead by leaving them to steep the night before you serve the cake. 2 lemons, thinly sliced 100g/3½oz caster sugar 1 vanilla pod 2 lemons, thinly sliced 100g/3½oz caster sugar 1 vanilla pod knob of salted butter260g/9oz caster sugar, plus extra for dusting 8 free-range eggs, separated 120g/4½oz self-raising flour 3 lemons, zest and juice30g/1oz icing sugar knob of salted butter 260g/9oz caster sugar, plus extra for dusting 8 free-range eggs, separated 120g/4½oz self-raising flour 3 lemons, zest and juice 30g/1oz icing sugar 2 tbsp Greek-style yoghurt 1 tbsp mascarpone 1 lemon, juice onlyfew mint sprigs limoncello, to serve 2 tbsp Greek-style yoghurt 1 tbsp mascarpone 1 lemon, juice only few mint sprigs limoncello, to serve Method To make the confit vanilla lemons, add 100ml/3½fl oz of water, the sugar and the vanilla to a saucepan over medium-high heat. Bring the mixture to a simmer and cook, swirling the pan occasionally, until the sugar has completely dissolved. Cool until the liquid is slightly warmer than room temperature.Put the lemons in a non-reactive bowl topped with the syrup. Cover and leave overnight. To make the lemon sponge cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a non-stick 24cm/10in round cake tin with the salted butter and dust it with a little caster sugar.Whisk the egg whites in a large bowl, adding a little sugar at a time to make a soft meringue-like mixture.In a separate bowl, whisk the yolks until pale, then fold in the flour and lemon zest. Fold the meringue into the egg yolk mixture and tip into the prepared non-stick tin. Bake for 25 minutes, or until springy to the touch and a skewer comes out clean (or with a few dry crumbs). Cool before serving. Mix the lemon juice with some of the lemon sugar syrup from the confit lemons in a small bowl. Brush the lemon liquid over the warm cake. To make the mascarpone and yoghurt cream, mix the yoghurt with the mascarpone in a small bowl and add the lemon juice. To serve, slice the sponge cake. Arrange each slice on a plate and dust with icing sugar. Spoon some yoghurt and mascarpone on the side. Garnish with the confit lemons, some mint sprigs and a drizzle of limoncello, if you like. To make the confit vanilla lemons, add 100ml/3½fl oz of water, the sugar and the vanilla to a saucepan over medium-high heat. Bring the mixture to a simmer and cook, swirling the pan occasionally, until the sugar has completely dissolved. Cool until the liquid is slightly warmer than room temperature. To make the confit vanilla lemons, add 100ml/3½fl oz of water, the sugar and the vanilla to a saucepan over medium-high heat. Bring the mixture to a simmer and cook, swirling the pan occasionally, until the sugar has completely dissolved. Cool until the liquid is slightly warmer than room temperature. Put the lemons in a non-reactive bowl topped with the syrup. Cover and leave overnight. Put the lemons in a non-reactive bowl topped with the syrup. Cover and leave overnight. To make the lemon sponge cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a non-stick 24cm/10in round cake tin with the salted butter and dust it with a little caster sugar. To make the lemon sponge cake, preheat the oven to 180C/160C Fan/Gas 4. Grease a non-stick 24cm/10in round cake tin with the salted butter and dust it with a little caster sugar. Whisk the egg whites in a large bowl, adding a little sugar at a time to make a soft meringue-like mixture. Whisk the egg whites in a large bowl, adding a little sugar at a time to make a soft meringue-like mixture. In a separate bowl, whisk the yolks until pale, then fold in the flour and lemon zest. In a separate bowl, whisk the yolks until pale, then fold in the flour and lemon zest. Fold the meringue into the egg yolk mixture and tip into the prepared non-stick tin. Bake for 25 minutes, or until springy to the touch and a skewer comes out clean (or with a few dry crumbs). Cool before serving. Fold the meringue into the egg yolk mixture and tip into the prepared non-stick tin. Bake for 25 minutes, or until springy to the touch and a skewer comes out clean (or with a few dry crumbs). Cool before serving. Mix the lemon juice with some of the lemon sugar syrup from the confit lemons in a small bowl. Brush the lemon liquid over the warm cake. Mix the lemon juice with some of the lemon sugar syrup from the confit lemons in a small bowl. Brush the lemon liquid over the warm cake. To make the mascarpone and yoghurt cream, mix the yoghurt with the mascarpone in a small bowl and add the lemon juice. To make the mascarpone and yoghurt cream, mix the yoghurt with the mascarpone in a small bowl and add the lemon juice. To serve, slice the sponge cake. Arrange each slice on a plate and dust with icing sugar. Spoon some yoghurt and mascarpone on the side. Garnish with the confit lemons, some mint sprigs and a drizzle of limoncello, if you like. To serve, slice the sponge cake. Arrange each slice on a plate and dust with icing sugar. Spoon some yoghurt and mascarpone on the side. Garnish with the confit lemons, some mint sprigs and a drizzle of limoncello, if you like."
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} | f23dfeeb27365fd4f3c61ab5d12f1e450ccd8bb786fafa2b6cd58e96e4e2605b | My big fat British wedding cake recipe
Preheat the oven to 180C/160C Fan/Gas 4. Line and grease a 20cm/8in springform cake tin. Cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time then add the lemon zest. Mix in the flour and pour the batter into the prepared tin. Smooth the surface and bake for an hour, or until a skewer inserted into the centre comes out clean.For the lemon drizzle, add the lemon juice and sugar to a saucepan and warm through. Leave to cool, then brush it over the surface of the cooked cake while it is still warm. Set aside to cool completely. For the lemon curd, whisk together all the ingredients in a saucepan. Heat gently, stirring every now and then, until thickened. Set aside to cool completely.For the lemon buttercream, beat the butter until soft and fluffly. Add the icing sugar slowly until completely combined, pale and fluffy. Stir in the lemon extract. Slice the cake in half horizontally and fill with buttercream and lemon curd. Place on a cake board. Spoon any remaining buttercream on top of the cake and smooth it down to completely cover the cake in a smooth ‘crumb coat’. It doesn’t need to look great at this stage, but it is important that the top and edges are straight and smooth (so that lumps don’t show through when the cake is covered with fondant icing).For the marshmallow fondant, add the marshmallows, a tablespoon water and a little food colouring to a microwave safe bowl. Heat in short bursts in a microwave on a medium heat, stirring well each time, until the marshmallows are melted. Stir in the icing sugar and mix until it forms a rough paste - don’t worry if there are still lumps of icing sugar at this stage. Grease your hands and a work surface with vegetable fat. Tip out the marshmallow paste and knead until the paste is smooth. Shape it into a rough circle wrap in cling film and set aside. Dust a clean work surface and a rolling pin with cornflour and roll out the marshmallow fondant until large enough to cover the cake with some excess.Lift the marshmallow fondant onto the cake and smooth the top using a fondant icing smoother if you have one, or your hands. Carefully smooth down the sides, making sure you push out any air bubbles as you go. If you have any small creases rub them out using a little cornflour. Trim off any excess icing from the bottom. If using the decorations, spray the cake with pearl lustre spray and cover the bottom edge with ribbon and secure in place. Mix 2 tablespoons of lustre dust with enough rejuvenator spirit to make a paint. Neatly brush a large gold circle on top of the cake and set aside to dry. Reserve any leftover paint.To make the sugar flowers, knead the paste on a work surface greased with vegetable fat until pliable. Add a few drops of the colouring and knead until the paste is evenly coloured.Cut out petal shapes and use a baller icing tool (or a round knife handle) to thin out the edges. Pull the petals together to make flowers and pinch the bottom to make them stay together. Paint the edges of the petals with gold paint. Trim off any excess from the ‘stalk’ and arrange the flowers on top of the cake. Preheat the oven to 180C/160C Fan/Gas 4. Line and grease a 20cm/8in springform cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Line and grease a 20cm/8in springform cake tin. Cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time then add the lemon zest. Mix in the flour and pour the batter into the prepared tin. Smooth the surface and bake for an hour, or until a skewer inserted into the centre comes out clean. Cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time then add the lemon zest. Mix in the flour and pour the batter into the prepared tin. Smooth the surface and bake for an hour, or until a skewer inserted into the centre comes out clean. For the lemon drizzle, add the lemon juice and sugar to a saucepan and warm through. Leave to cool, then brush it over the surface of the cooked cake while it is still warm. Set aside to cool completely. For the lemon drizzle, add the lemon juice and sugar to a saucepan and warm through. Leave to cool, then brush it over the surface of the cooked cake while it is still warm. Set aside to cool completely. For the lemon curd, whisk together all the ingredients in a saucepan. Heat gently, stirring every now and then, until thickened. Set aside to cool completely. For the lemon curd, whisk together all the ingredients in a saucepan. Heat gently, stirring every now and then, until thickened. Set aside to cool completely. For the lemon buttercream, beat the butter until soft and fluffly. Add the icing sugar slowly until completely combined, pale and fluffy. Stir in the lemon extract. For the lemon buttercream, beat the butter until soft and fluffly. Add the icing sugar slowly until completely combined, pale and fluffy. Stir in the lemon extract. Slice the cake in half horizontally and fill with buttercream and lemon curd. Place on a cake board. Spoon any remaining buttercream on top of the cake and smooth it down to completely cover the cake in a smooth ‘crumb coat’. It doesn’t need to look great at this stage, but it is important that the top and edges are straight and smooth (so that lumps don’t show through when the cake is covered with fondant icing). Slice the cake in half horizontally and fill with buttercream and lemon curd. Place on a cake board. Spoon any remaining buttercream on top of the cake and smooth it down to completely cover the cake in a smooth ‘crumb coat’. It doesn’t need to look great at this stage, but it is important that the top and edges are straight and smooth (so that lumps don’t show through when the cake is covered with fondant icing). For the marshmallow fondant, add the marshmallows, a tablespoon water and a little food colouring to a microwave safe bowl. For the marshmallow fondant, add the marshmallows, a tablespoon water and a little food colouring to a microwave safe bowl. Heat in short bursts in a microwave on a medium heat, stirring well each time, until the marshmallows are melted. Stir in the icing sugar and mix until it forms a rough paste - don’t worry if there are still lumps of icing sugar at this stage. Heat in short bursts in a microwave on a medium heat, stirring well each time, until the marshmallows are melted. Stir in the icing sugar and mix until it forms a rough paste - don’t worry if there are still lumps of icing sugar at this stage. Grease your hands and a work surface with vegetable fat. Tip out the marshmallow paste and knead until the paste is smooth. Shape it into a rough circle wrap in cling film and set aside. Grease your hands and a work surface with vegetable fat. Tip out the marshmallow paste and knead until the paste is smooth. Shape it into a rough circle wrap in cling film and set aside. Dust a clean work surface and a rolling pin with cornflour and roll out the marshmallow fondant until large enough to cover the cake with some excess. Dust a clean work surface and a rolling pin with cornflour and roll out the marshmallow fondant until large enough to cover the cake with some excess. Lift the marshmallow fondant onto the cake and smooth the top using a fondant icing smoother if you have one, or your hands. Carefully smooth down the sides, making sure you push out any air bubbles as you go. If you have any small creases rub them out using a little cornflour. Trim off any excess icing from the bottom. Lift the marshmallow fondant onto the cake and smooth the top using a fondant icing smoother if you have one, or your hands. Carefully smooth down the sides, making sure you push out any air bubbles as you go. If you have any small creases rub them out using a little cornflour. Trim off any excess icing from the bottom. If using the decorations, spray the cake with pearl lustre spray and cover the bottom edge with ribbon and secure in place. Mix 2 tablespoons of lustre dust with enough rejuvenator spirit to make a paint. Neatly brush a large gold circle on top of the cake and set aside to dry. Reserve any leftover paint. If using the decorations, spray the cake with pearl lustre spray and cover the bottom edge with ribbon and secure in place. Mix 2 tablespoons of lustre dust with enough rejuvenator spirit to make a paint. Neatly brush a large gold circle on top of the cake and set aside to dry. Reserve any leftover paint. To make the sugar flowers, knead the paste on a work surface greased with vegetable fat until pliable. Add a few drops of the colouring and knead until the paste is evenly coloured. To make the sugar flowers, knead the paste on a work surface greased with vegetable fat until pliable. Add a few drops of the colouring and knead until the paste is evenly coloured. Cut out petal shapes and use a baller icing tool (or a round knife handle) to thin out the edges. Pull the petals together to make flowers and pinch the bottom to make them stay together. Paint the edges of the petals with gold paint. Trim off any excess from the ‘stalk’ and arrange the flowers on top of the cake. Cut out petal shapes and use a baller icing tool (or a round knife handle) to thin out the edges. Pull the petals together to make flowers and pinch the bottom to make them stay together. Paint the edges of the petals with gold paint. Trim off any excess from the ‘stalk’ and arrange the flowers on top of the cake. | {
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"title": "My big fat British wedding cake recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Line and grease a 20cm/8in springform cake tin. Cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time then add the lemon zest. Mix in the flour and pour the batter into the prepared tin. Smooth the surface and bake for an hour, or until a skewer inserted into the centre comes out clean.For the lemon drizzle, add the lemon juice and sugar to a saucepan and warm through. Leave to cool, then brush it over the surface of the cooked cake while it is still warm. Set aside to cool completely. For the lemon curd, whisk together all the ingredients in a saucepan. Heat gently, stirring every now and then, until thickened. Set aside to cool completely.For the lemon buttercream, beat the butter until soft and fluffly. Add the icing sugar slowly until completely combined, pale and fluffy. Stir in the lemon extract. Slice the cake in half horizontally and fill with buttercream and lemon curd. Place on a cake board. Spoon any remaining buttercream on top of the cake and smooth it down to completely cover the cake in a smooth ‘crumb coat’. It doesn’t need to look great at this stage, but it is important that the top and edges are straight and smooth (so that lumps don’t show through when the cake is covered with fondant icing).For the marshmallow fondant, add the marshmallows, a tablespoon water and a little food colouring to a microwave safe bowl. Heat in short bursts in a microwave on a medium heat, stirring well each time, until the marshmallows are melted. Stir in the icing sugar and mix until it forms a rough paste - don’t worry if there are still lumps of icing sugar at this stage. Grease your hands and a work surface with vegetable fat. Tip out the marshmallow paste and knead until the paste is smooth. Shape it into a rough circle wrap in cling film and set aside. Dust a clean work surface and a rolling pin with cornflour and roll out the marshmallow fondant until large enough to cover the cake with some excess.Lift the marshmallow fondant onto the cake and smooth the top using a fondant icing smoother if you have one, or your hands. Carefully smooth down the sides, making sure you push out any air bubbles as you go. If you have any small creases rub them out using a little cornflour. Trim off any excess icing from the bottom. If using the decorations, spray the cake with pearl lustre spray and cover the bottom edge with ribbon and secure in place. Mix 2 tablespoons of lustre dust with enough rejuvenator spirit to make a paint. Neatly brush a large gold circle on top of the cake and set aside to dry. Reserve any leftover paint.To make the sugar flowers, knead the paste on a work surface greased with vegetable fat until pliable. Add a few drops of the colouring and knead until the paste is evenly coloured.Cut out petal shapes and use a baller icing tool (or a round knife handle) to thin out the edges. Pull the petals together to make flowers and pinch the bottom to make them stay together. Paint the edges of the petals with gold paint. Trim off any excess from the ‘stalk’ and arrange the flowers on top of the cake. Preheat the oven to 180C/160C Fan/Gas 4. Line and grease a 20cm/8in springform cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Line and grease a 20cm/8in springform cake tin. Cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time then add the lemon zest. Mix in the flour and pour the batter into the prepared tin. Smooth the surface and bake for an hour, or until a skewer inserted into the centre comes out clean. Cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time then add the lemon zest. Mix in the flour and pour the batter into the prepared tin. Smooth the surface and bake for an hour, or until a skewer inserted into the centre comes out clean. For the lemon drizzle, add the lemon juice and sugar to a saucepan and warm through. Leave to cool, then brush it over the surface of the cooked cake while it is still warm. Set aside to cool completely. For the lemon drizzle, add the lemon juice and sugar to a saucepan and warm through. Leave to cool, then brush it over the surface of the cooked cake while it is still warm. Set aside to cool completely. For the lemon curd, whisk together all the ingredients in a saucepan. Heat gently, stirring every now and then, until thickened. Set aside to cool completely. For the lemon curd, whisk together all the ingredients in a saucepan. Heat gently, stirring every now and then, until thickened. Set aside to cool completely. For the lemon buttercream, beat the butter until soft and fluffly. Add the icing sugar slowly until completely combined, pale and fluffy. Stir in the lemon extract. For the lemon buttercream, beat the butter until soft and fluffly. Add the icing sugar slowly until completely combined, pale and fluffy. Stir in the lemon extract. Slice the cake in half horizontally and fill with buttercream and lemon curd. Place on a cake board. Spoon any remaining buttercream on top of the cake and smooth it down to completely cover the cake in a smooth ‘crumb coat’. It doesn’t need to look great at this stage, but it is important that the top and edges are straight and smooth (so that lumps don’t show through when the cake is covered with fondant icing). Slice the cake in half horizontally and fill with buttercream and lemon curd. Place on a cake board. Spoon any remaining buttercream on top of the cake and smooth it down to completely cover the cake in a smooth ‘crumb coat’. It doesn’t need to look great at this stage, but it is important that the top and edges are straight and smooth (so that lumps don’t show through when the cake is covered with fondant icing). For the marshmallow fondant, add the marshmallows, a tablespoon water and a little food colouring to a microwave safe bowl. For the marshmallow fondant, add the marshmallows, a tablespoon water and a little food colouring to a microwave safe bowl. Heat in short bursts in a microwave on a medium heat, stirring well each time, until the marshmallows are melted. Stir in the icing sugar and mix until it forms a rough paste - don’t worry if there are still lumps of icing sugar at this stage. Heat in short bursts in a microwave on a medium heat, stirring well each time, until the marshmallows are melted. Stir in the icing sugar and mix until it forms a rough paste - don’t worry if there are still lumps of icing sugar at this stage. Grease your hands and a work surface with vegetable fat. Tip out the marshmallow paste and knead until the paste is smooth. Shape it into a rough circle wrap in cling film and set aside. Grease your hands and a work surface with vegetable fat. Tip out the marshmallow paste and knead until the paste is smooth. Shape it into a rough circle wrap in cling film and set aside. Dust a clean work surface and a rolling pin with cornflour and roll out the marshmallow fondant until large enough to cover the cake with some excess. Dust a clean work surface and a rolling pin with cornflour and roll out the marshmallow fondant until large enough to cover the cake with some excess. Lift the marshmallow fondant onto the cake and smooth the top using a fondant icing smoother if you have one, or your hands. Carefully smooth down the sides, making sure you push out any air bubbles as you go. If you have any small creases rub them out using a little cornflour. Trim off any excess icing from the bottom. Lift the marshmallow fondant onto the cake and smooth the top using a fondant icing smoother if you have one, or your hands. Carefully smooth down the sides, making sure you push out any air bubbles as you go. If you have any small creases rub them out using a little cornflour. Trim off any excess icing from the bottom. If using the decorations, spray the cake with pearl lustre spray and cover the bottom edge with ribbon and secure in place. Mix 2 tablespoons of lustre dust with enough rejuvenator spirit to make a paint. Neatly brush a large gold circle on top of the cake and set aside to dry. Reserve any leftover paint. If using the decorations, spray the cake with pearl lustre spray and cover the bottom edge with ribbon and secure in place. Mix 2 tablespoons of lustre dust with enough rejuvenator spirit to make a paint. Neatly brush a large gold circle on top of the cake and set aside to dry. Reserve any leftover paint. To make the sugar flowers, knead the paste on a work surface greased with vegetable fat until pliable. Add a few drops of the colouring and knead until the paste is evenly coloured. To make the sugar flowers, knead the paste on a work surface greased with vegetable fat until pliable. Add a few drops of the colouring and knead until the paste is evenly coloured. Cut out petal shapes and use a baller icing tool (or a round knife handle) to thin out the edges. Pull the petals together to make flowers and pinch the bottom to make them stay together. Paint the edges of the petals with gold paint. Trim off any excess from the ‘stalk’ and arrange the flowers on top of the cake. Cut out petal shapes and use a baller icing tool (or a round knife handle) to thin out the edges. Pull the petals together to make flowers and pinch the bottom to make them stay together. Paint the edges of the petals with gold paint. Trim off any excess from the ‘stalk’ and arrange the flowers on top of the cake."
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} | ea3674fb5f2a1a992dd5a04c9ef0e116a373c91b6a3acfcd3114238ccc20568a | Lemon poppy seed cake recipe
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 25cm/10in non-stick, fluted ring cake tin with cake release spray or vegetable oil.Sift the flour and baking powder into a large bowl. Add the rest of the ingredients (except the water) and whisk until smooth using an electric hand mixer. Add about 100ml/3½fl oz hot water from the kettle to slacken the mixture to a soft dropping consistency, if necessary. Pour into the prepared tin and bake for about 35 minutes, or until the cake starts to come away from the sides. To check the cake is ready insert a skewer, if it comes out clean the cake is cooked.Meanwhile, make the drizzle. Put the lemon juice and sugar in a small saucepan and heat gently until the sugar is dissolved. Increase the heat a little and let it boil for about a minute, or until thickened and syrupy. Add the limoncello, boil for another minute and set aside.For the decoration, add the lemon slices to the drizzle syrup. Reheat the syrup and simmer for 1-2 minutes or until the lemon slices have softened. Turn off the heat and, using tongs, carefully transfer the lemon slices to a plate lined with greaseproof paper. Leave to cool and reserve any leftover syrup.When cool enough to handle, make a cut from the centre of the lemon slices to the skin and twist the ends in the opposite direction (so they resemble a bow). Repeat with all the slices, sprinkle with caster sugar and place on a baking tray lined with non-stick paper. When the cake is cooked, reduce the oven temperature to 100C/80C Fan/Gas ¼. Leave the cake in the tin while you apply the drizzle. Make holes using a skewer and brush or spoon about a third of the drizzle over the cake. Allow to cool for 5 minutes then turn the cake out onto a wire rack. Make some more holes in the top of the cake (these will be covered with icing later) and brush or spoon the rest of the syrup over the whole cake. Allow to cool completely. When the cake is cool, transfer it to a serving plate or cake board.Meanwhile, put the lemon twists in the oven to dry out for 30 minutes to 1 hour, until they are chewy (rather than crisp). Toast the flaked almonds in a dry frying pan until golden-brown, then set aside to cool.For the icing, mix the icing sugar, limoncello and a little lemon juice until you have a thick icing. Drizzle it over the top of the cake, encouraging it to run down the sides a little. Decorate with the lemon twists, flaked almonds and poppy seeds. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 25cm/10in non-stick, fluted ring cake tin with cake release spray or vegetable oil. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 25cm/10in non-stick, fluted ring cake tin with cake release spray or vegetable oil. Sift the flour and baking powder into a large bowl. Add the rest of the ingredients (except the water) and whisk until smooth using an electric hand mixer. Add about 100ml/3½fl oz hot water from the kettle to slacken the mixture to a soft dropping consistency, if necessary. Pour into the prepared tin and bake for about 35 minutes, or until the cake starts to come away from the sides. To check the cake is ready insert a skewer, if it comes out clean the cake is cooked. Sift the flour and baking powder into a large bowl. Add the rest of the ingredients (except the water) and whisk until smooth using an electric hand mixer. Add about 100ml/3½fl oz hot water from the kettle to slacken the mixture to a soft dropping consistency, if necessary. Pour into the prepared tin and bake for about 35 minutes, or until the cake starts to come away from the sides. To check the cake is ready insert a skewer, if it comes out clean the cake is cooked. Meanwhile, make the drizzle. Put the lemon juice and sugar in a small saucepan and heat gently until the sugar is dissolved. Increase the heat a little and let it boil for about a minute, or until thickened and syrupy. Add the limoncello, boil for another minute and set aside. Meanwhile, make the drizzle. Put the lemon juice and sugar in a small saucepan and heat gently until the sugar is dissolved. Increase the heat a little and let it boil for about a minute, or until thickened and syrupy. Add the limoncello, boil for another minute and set aside. For the decoration, add the lemon slices to the drizzle syrup. Reheat the syrup and simmer for 1-2 minutes or until the lemon slices have softened. Turn off the heat and, using tongs, carefully transfer the lemon slices to a plate lined with greaseproof paper. Leave to cool and reserve any leftover syrup. For the decoration, add the lemon slices to the drizzle syrup. Reheat the syrup and simmer for 1-2 minutes or until the lemon slices have softened. Turn off the heat and, using tongs, carefully transfer the lemon slices to a plate lined with greaseproof paper. Leave to cool and reserve any leftover syrup. When cool enough to handle, make a cut from the centre of the lemon slices to the skin and twist the ends in the opposite direction (so they resemble a bow). Repeat with all the slices, sprinkle with caster sugar and place on a baking tray lined with non-stick paper. When cool enough to handle, make a cut from the centre of the lemon slices to the skin and twist the ends in the opposite direction (so they resemble a bow). Repeat with all the slices, sprinkle with caster sugar and place on a baking tray lined with non-stick paper. When the cake is cooked, reduce the oven temperature to 100C/80C Fan/Gas ¼. When the cake is cooked, reduce the oven temperature to 100C/80C Fan/Gas ¼. Leave the cake in the tin while you apply the drizzle. Make holes using a skewer and brush or spoon about a third of the drizzle over the cake. Allow to cool for 5 minutes then turn the cake out onto a wire rack. Make some more holes in the top of the cake (these will be covered with icing later) and brush or spoon the rest of the syrup over the whole cake. Allow to cool completely. When the cake is cool, transfer it to a serving plate or cake board. Leave the cake in the tin while you apply the drizzle. Make holes using a skewer and brush or spoon about a third of the drizzle over the cake. Allow to cool for 5 minutes then turn the cake out onto a wire rack. Make some more holes in the top of the cake (these will be covered with icing later) and brush or spoon the rest of the syrup over the whole cake. Allow to cool completely. When the cake is cool, transfer it to a serving plate or cake board. Meanwhile, put the lemon twists in the oven to dry out for 30 minutes to 1 hour, until they are chewy (rather than crisp). Meanwhile, put the lemon twists in the oven to dry out for 30 minutes to 1 hour, until they are chewy (rather than crisp). Toast the flaked almonds in a dry frying pan until golden-brown, then set aside to cool. Toast the flaked almonds in a dry frying pan until golden-brown, then set aside to cool. For the icing, mix the icing sugar, limoncello and a little lemon juice until you have a thick icing. Drizzle it over the top of the cake, encouraging it to run down the sides a little. Decorate with the lemon twists, flaked almonds and poppy seeds. For the icing, mix the icing sugar, limoncello and a little lemon juice until you have a thick icing. Drizzle it over the top of the cake, encouraging it to run down the sides a little. Decorate with the lemon twists, flaked almonds and poppy seeds. | {
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"url": "https://www.bbc.co.uk/food/recipes/lemon_and_poppy_seed_63235",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lemon poppy seed cake recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Grease a 25cm/10in non-stick, fluted ring cake tin with cake release spray or vegetable oil.Sift the flour and baking powder into a large bowl. Add the rest of the ingredients (except the water) and whisk until smooth using an electric hand mixer. Add about 100ml/3½fl oz hot water from the kettle to slacken the mixture to a soft dropping consistency, if necessary. Pour into the prepared tin and bake for about 35 minutes, or until the cake starts to come away from the sides. To check the cake is ready insert a skewer, if it comes out clean the cake is cooked.Meanwhile, make the drizzle. Put the lemon juice and sugar in a small saucepan and heat gently until the sugar is dissolved. Increase the heat a little and let it boil for about a minute, or until thickened and syrupy. Add the limoncello, boil for another minute and set aside.For the decoration, add the lemon slices to the drizzle syrup. Reheat the syrup and simmer for 1-2 minutes or until the lemon slices have softened. Turn off the heat and, using tongs, carefully transfer the lemon slices to a plate lined with greaseproof paper. Leave to cool and reserve any leftover syrup.When cool enough to handle, make a cut from the centre of the lemon slices to the skin and twist the ends in the opposite direction (so they resemble a bow). Repeat with all the slices, sprinkle with caster sugar and place on a baking tray lined with non-stick paper. When the cake is cooked, reduce the oven temperature to 100C/80C Fan/Gas ¼. Leave the cake in the tin while you apply the drizzle. Make holes using a skewer and brush or spoon about a third of the drizzle over the cake. Allow to cool for 5 minutes then turn the cake out onto a wire rack. Make some more holes in the top of the cake (these will be covered with icing later) and brush or spoon the rest of the syrup over the whole cake. Allow to cool completely. When the cake is cool, transfer it to a serving plate or cake board.Meanwhile, put the lemon twists in the oven to dry out for 30 minutes to 1 hour, until they are chewy (rather than crisp). Toast the flaked almonds in a dry frying pan until golden-brown, then set aside to cool.For the icing, mix the icing sugar, limoncello and a little lemon juice until you have a thick icing. Drizzle it over the top of the cake, encouraging it to run down the sides a little. Decorate with the lemon twists, flaked almonds and poppy seeds. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 25cm/10in non-stick, fluted ring cake tin with cake release spray or vegetable oil. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 25cm/10in non-stick, fluted ring cake tin with cake release spray or vegetable oil. Sift the flour and baking powder into a large bowl. Add the rest of the ingredients (except the water) and whisk until smooth using an electric hand mixer. Add about 100ml/3½fl oz hot water from the kettle to slacken the mixture to a soft dropping consistency, if necessary. Pour into the prepared tin and bake for about 35 minutes, or until the cake starts to come away from the sides. To check the cake is ready insert a skewer, if it comes out clean the cake is cooked. Sift the flour and baking powder into a large bowl. Add the rest of the ingredients (except the water) and whisk until smooth using an electric hand mixer. Add about 100ml/3½fl oz hot water from the kettle to slacken the mixture to a soft dropping consistency, if necessary. Pour into the prepared tin and bake for about 35 minutes, or until the cake starts to come away from the sides. To check the cake is ready insert a skewer, if it comes out clean the cake is cooked. Meanwhile, make the drizzle. Put the lemon juice and sugar in a small saucepan and heat gently until the sugar is dissolved. Increase the heat a little and let it boil for about a minute, or until thickened and syrupy. Add the limoncello, boil for another minute and set aside. Meanwhile, make the drizzle. Put the lemon juice and sugar in a small saucepan and heat gently until the sugar is dissolved. Increase the heat a little and let it boil for about a minute, or until thickened and syrupy. Add the limoncello, boil for another minute and set aside. For the decoration, add the lemon slices to the drizzle syrup. Reheat the syrup and simmer for 1-2 minutes or until the lemon slices have softened. Turn off the heat and, using tongs, carefully transfer the lemon slices to a plate lined with greaseproof paper. Leave to cool and reserve any leftover syrup. For the decoration, add the lemon slices to the drizzle syrup. Reheat the syrup and simmer for 1-2 minutes or until the lemon slices have softened. Turn off the heat and, using tongs, carefully transfer the lemon slices to a plate lined with greaseproof paper. Leave to cool and reserve any leftover syrup. When cool enough to handle, make a cut from the centre of the lemon slices to the skin and twist the ends in the opposite direction (so they resemble a bow). Repeat with all the slices, sprinkle with caster sugar and place on a baking tray lined with non-stick paper. When cool enough to handle, make a cut from the centre of the lemon slices to the skin and twist the ends in the opposite direction (so they resemble a bow). Repeat with all the slices, sprinkle with caster sugar and place on a baking tray lined with non-stick paper. When the cake is cooked, reduce the oven temperature to 100C/80C Fan/Gas ¼. When the cake is cooked, reduce the oven temperature to 100C/80C Fan/Gas ¼. Leave the cake in the tin while you apply the drizzle. Make holes using a skewer and brush or spoon about a third of the drizzle over the cake. Allow to cool for 5 minutes then turn the cake out onto a wire rack. Make some more holes in the top of the cake (these will be covered with icing later) and brush or spoon the rest of the syrup over the whole cake. Allow to cool completely. When the cake is cool, transfer it to a serving plate or cake board. Leave the cake in the tin while you apply the drizzle. Make holes using a skewer and brush or spoon about a third of the drizzle over the cake. Allow to cool for 5 minutes then turn the cake out onto a wire rack. Make some more holes in the top of the cake (these will be covered with icing later) and brush or spoon the rest of the syrup over the whole cake. Allow to cool completely. When the cake is cool, transfer it to a serving plate or cake board. Meanwhile, put the lemon twists in the oven to dry out for 30 minutes to 1 hour, until they are chewy (rather than crisp). Meanwhile, put the lemon twists in the oven to dry out for 30 minutes to 1 hour, until they are chewy (rather than crisp). Toast the flaked almonds in a dry frying pan until golden-brown, then set aside to cool. Toast the flaked almonds in a dry frying pan until golden-brown, then set aside to cool. For the icing, mix the icing sugar, limoncello and a little lemon juice until you have a thick icing. Drizzle it over the top of the cake, encouraging it to run down the sides a little. Decorate with the lemon twists, flaked almonds and poppy seeds. For the icing, mix the icing sugar, limoncello and a little lemon juice until you have a thick icing. Drizzle it over the top of the cake, encouraging it to run down the sides a little. Decorate with the lemon twists, flaked almonds and poppy seeds."
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} | bb2cd42791383fc97398827c21d90b3b6071743b67f6a73962f76f845565a425 | Mini lemon and thyme drizzle cakes recipe
An average of 4.6 out of 5 stars from 5 ratings Miniature versions of the classic lemon drizzle cake are filled with homemade lemon curd and topped with a lemon thyme syrup and candied lemon slices. Equipment and preparation: for this recipe you will need a 12-hole muffin tin (as straight sided as possible), two piping bags and a small round nozzle. 2 free-range eggs2 large unwaxed lemons, zest and juice110g/4oz unsalted butter 175g/6oz caster sugar1 tsp cornflour 2 free-range eggs 2 large unwaxed lemons, zest and juice 110g/4oz unsalted butter 175g/6oz caster sugar 1 tsp cornflour cake release spray or butter, for greasing175g/6oz baking spread 175g/6oz caster sugar3 medium free-range eggs175g/6oz plain flourpinch salt1½ tsp baking powder 1 tbsp finely chopped lemon thyme leaves½ lemon, zest only cake release spray or butter, for greasing 175g/6oz baking spread 175g/6oz caster sugar 3 medium free-range eggs 175g/6oz plain flour pinch salt 1½ tsp baking powder 1 tbsp finely chopped lemon thyme leaves ½ lemon, zest only 100g/3½oz caster sugarfew sprigs fresh lemon thyme, leaves picked 1½ lemons, zest and juice only 100g/3½oz caster sugar few sprigs fresh lemon thyme, leaves picked 1½ lemons, zest and juice only 35g/1¼oz caster sugar1 unwaxed lemon, zest only12 candied lemon slicesthyme leaves, for decoration 35g/1¼oz caster sugar 1 unwaxed lemon, zest only 12 candied lemon slices thyme leaves, for decoration 50g/1¾oz unsalted butter, softened50g/1¾oz icing sugar100g/3½oz mascarpone cheese100ml/3½fl oz double cream, whipped 50g/1¾oz unsalted butter, softened 50g/1¾oz icing sugar 100g/3½oz mascarpone cheese 100ml/3½fl oz double cream, whipped Method For the lemon curd, whisk the eggs together in a small saucepan. Add the lemon zest, lemon juice, butter, sugar and cornflour. Stir over a low heat until the curd thickens. Pour into a bowl and then chill in the fridge.For the sponge, preheat the oven to 180C/350F/Gas 4. Spray the muffin tin with cake release spray or grease with butter. Line the bottom of the trays with small circles of baking parchment.Put the baking spread and sugar in a freestanding mixer and cream together until smooth and pale. Mix in the eggs, then fold in the flour, salt, baking powder, thyme and lemon zest. Fill each hole of the muffin tin until three-quarters full (it’s easiest to use an ice cream scoop, if you have one). Bake for 15-20 minutes, or until golden-brown and springy to the touch. Allow the cakes to cool in the tins, then remove and place on wire racks to cool completely.For the syrup, heat the caster sugar, thyme, lemon zest and juice in a small saucepan until the sugar is dissolved and a syrup forms. Using a fork or skewer, pierce the sponges then use a pastry brush to brush the warm syrup over the cakes. For the topping, mix any remaining syrup with the sugar and lemon zest. Drizzle it over the tops of the mini cakes to create the classic lemon drizzle topping. For the filling, use an electric whisk to cream the butter and sugar together. Stir in the mascarpone and then fold in the whipped cream. Spoon the filling into a piping fitted with a small round nozzle.Slice the cakes in half and pipe small rounds on top of the bottom half of each cake. Spread the lemon curd on the top halves and then place on top of the creamed bases. Top with the candied lemon slices and a few thyme leaves and arrange on a serving plate or cake stand. For the lemon curd, whisk the eggs together in a small saucepan. Add the lemon zest, lemon juice, butter, sugar and cornflour. Stir over a low heat until the curd thickens. Pour into a bowl and then chill in the fridge. For the lemon curd, whisk the eggs together in a small saucepan. Add the lemon zest, lemon juice, butter, sugar and cornflour. Stir over a low heat until the curd thickens. Pour into a bowl and then chill in the fridge. For the sponge, preheat the oven to 180C/350F/Gas 4. Spray the muffin tin with cake release spray or grease with butter. Line the bottom of the trays with small circles of baking parchment. For the sponge, preheat the oven to 180C/350F/Gas 4. Spray the muffin tin with cake release spray or grease with butter. Line the bottom of the trays with small circles of baking parchment. Put the baking spread and sugar in a freestanding mixer and cream together until smooth and pale. Mix in the eggs, then fold in the flour, salt, baking powder, thyme and lemon zest. Put the baking spread and sugar in a freestanding mixer and cream together until smooth and pale. Mix in the eggs, then fold in the flour, salt, baking powder, thyme and lemon zest. Fill each hole of the muffin tin until three-quarters full (it’s easiest to use an ice cream scoop, if you have one). Bake for 15-20 minutes, or until golden-brown and springy to the touch. Fill each hole of the muffin tin until three-quarters full (it’s easiest to use an ice cream scoop, if you have one). Bake for 15-20 minutes, or until golden-brown and springy to the touch. Allow the cakes to cool in the tins, then remove and place on wire racks to cool completely. Allow the cakes to cool in the tins, then remove and place on wire racks to cool completely. For the syrup, heat the caster sugar, thyme, lemon zest and juice in a small saucepan until the sugar is dissolved and a syrup forms. For the syrup, heat the caster sugar, thyme, lemon zest and juice in a small saucepan until the sugar is dissolved and a syrup forms. Using a fork or skewer, pierce the sponges then use a pastry brush to brush the warm syrup over the cakes. Using a fork or skewer, pierce the sponges then use a pastry brush to brush the warm syrup over the cakes. For the topping, mix any remaining syrup with the sugar and lemon zest. Drizzle it over the tops of the mini cakes to create the classic lemon drizzle topping. For the topping, mix any remaining syrup with the sugar and lemon zest. Drizzle it over the tops of the mini cakes to create the classic lemon drizzle topping. For the filling, use an electric whisk to cream the butter and sugar together. Stir in the mascarpone and then fold in the whipped cream. Spoon the filling into a piping fitted with a small round nozzle. For the filling, use an electric whisk to cream the butter and sugar together. Stir in the mascarpone and then fold in the whipped cream. Spoon the filling into a piping fitted with a small round nozzle. Slice the cakes in half and pipe small rounds on top of the bottom half of each cake. Spread the lemon curd on the top halves and then place on top of the creamed bases. Slice the cakes in half and pipe small rounds on top of the bottom half of each cake. Spread the lemon curd on the top halves and then place on top of the creamed bases. Top with the candied lemon slices and a few thyme leaves and arrange on a serving plate or cake stand. Top with the candied lemon slices and a few thyme leaves and arrange on a serving plate or cake stand. Recipe tips You can make your own candied lemon, if you have the time. Use a zester to peel long strips of lemon zest and place in a saucepan with a thin, even covering of sugar and a little water. Boil for 10 minutes or until the zest is translucent, then drain and leave to dry out on a baking tray covered in baking parchment. | {
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"title": "Mini lemon and thyme drizzle cakes recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings Miniature versions of the classic lemon drizzle cake are filled with homemade lemon curd and topped with a lemon thyme syrup and candied lemon slices. Equipment and preparation: for this recipe you will need a 12-hole muffin tin (as straight sided as possible), two piping bags and a small round nozzle. 2 free-range eggs2 large unwaxed lemons, zest and juice110g/4oz unsalted butter 175g/6oz caster sugar1 tsp cornflour 2 free-range eggs 2 large unwaxed lemons, zest and juice 110g/4oz unsalted butter 175g/6oz caster sugar 1 tsp cornflour cake release spray or butter, for greasing175g/6oz baking spread 175g/6oz caster sugar3 medium free-range eggs175g/6oz plain flourpinch salt1½ tsp baking powder 1 tbsp finely chopped lemon thyme leaves½ lemon, zest only cake release spray or butter, for greasing 175g/6oz baking spread 175g/6oz caster sugar 3 medium free-range eggs 175g/6oz plain flour pinch salt 1½ tsp baking powder 1 tbsp finely chopped lemon thyme leaves ½ lemon, zest only 100g/3½oz caster sugarfew sprigs fresh lemon thyme, leaves picked 1½ lemons, zest and juice only 100g/3½oz caster sugar few sprigs fresh lemon thyme, leaves picked 1½ lemons, zest and juice only 35g/1¼oz caster sugar1 unwaxed lemon, zest only12 candied lemon slicesthyme leaves, for decoration 35g/1¼oz caster sugar 1 unwaxed lemon, zest only 12 candied lemon slices thyme leaves, for decoration 50g/1¾oz unsalted butter, softened50g/1¾oz icing sugar100g/3½oz mascarpone cheese100ml/3½fl oz double cream, whipped 50g/1¾oz unsalted butter, softened 50g/1¾oz icing sugar 100g/3½oz mascarpone cheese 100ml/3½fl oz double cream, whipped Method For the lemon curd, whisk the eggs together in a small saucepan. Add the lemon zest, lemon juice, butter, sugar and cornflour. Stir over a low heat until the curd thickens. Pour into a bowl and then chill in the fridge.For the sponge, preheat the oven to 180C/350F/Gas 4. Spray the muffin tin with cake release spray or grease with butter. Line the bottom of the trays with small circles of baking parchment.Put the baking spread and sugar in a freestanding mixer and cream together until smooth and pale. Mix in the eggs, then fold in the flour, salt, baking powder, thyme and lemon zest. Fill each hole of the muffin tin until three-quarters full (it’s easiest to use an ice cream scoop, if you have one). Bake for 15-20 minutes, or until golden-brown and springy to the touch. Allow the cakes to cool in the tins, then remove and place on wire racks to cool completely.For the syrup, heat the caster sugar, thyme, lemon zest and juice in a small saucepan until the sugar is dissolved and a syrup forms. Using a fork or skewer, pierce the sponges then use a pastry brush to brush the warm syrup over the cakes. For the topping, mix any remaining syrup with the sugar and lemon zest. Drizzle it over the tops of the mini cakes to create the classic lemon drizzle topping. For the filling, use an electric whisk to cream the butter and sugar together. Stir in the mascarpone and then fold in the whipped cream. Spoon the filling into a piping fitted with a small round nozzle.Slice the cakes in half and pipe small rounds on top of the bottom half of each cake. Spread the lemon curd on the top halves and then place on top of the creamed bases. Top with the candied lemon slices and a few thyme leaves and arrange on a serving plate or cake stand. For the lemon curd, whisk the eggs together in a small saucepan. Add the lemon zest, lemon juice, butter, sugar and cornflour. Stir over a low heat until the curd thickens. Pour into a bowl and then chill in the fridge. For the lemon curd, whisk the eggs together in a small saucepan. Add the lemon zest, lemon juice, butter, sugar and cornflour. Stir over a low heat until the curd thickens. Pour into a bowl and then chill in the fridge. For the sponge, preheat the oven to 180C/350F/Gas 4. Spray the muffin tin with cake release spray or grease with butter. Line the bottom of the trays with small circles of baking parchment. For the sponge, preheat the oven to 180C/350F/Gas 4. Spray the muffin tin with cake release spray or grease with butter. Line the bottom of the trays with small circles of baking parchment. Put the baking spread and sugar in a freestanding mixer and cream together until smooth and pale. Mix in the eggs, then fold in the flour, salt, baking powder, thyme and lemon zest. Put the baking spread and sugar in a freestanding mixer and cream together until smooth and pale. Mix in the eggs, then fold in the flour, salt, baking powder, thyme and lemon zest. Fill each hole of the muffin tin until three-quarters full (it’s easiest to use an ice cream scoop, if you have one). Bake for 15-20 minutes, or until golden-brown and springy to the touch. Fill each hole of the muffin tin until three-quarters full (it’s easiest to use an ice cream scoop, if you have one). Bake for 15-20 minutes, or until golden-brown and springy to the touch. Allow the cakes to cool in the tins, then remove and place on wire racks to cool completely. Allow the cakes to cool in the tins, then remove and place on wire racks to cool completely. For the syrup, heat the caster sugar, thyme, lemon zest and juice in a small saucepan until the sugar is dissolved and a syrup forms. For the syrup, heat the caster sugar, thyme, lemon zest and juice in a small saucepan until the sugar is dissolved and a syrup forms. Using a fork or skewer, pierce the sponges then use a pastry brush to brush the warm syrup over the cakes. Using a fork or skewer, pierce the sponges then use a pastry brush to brush the warm syrup over the cakes. For the topping, mix any remaining syrup with the sugar and lemon zest. Drizzle it over the tops of the mini cakes to create the classic lemon drizzle topping. For the topping, mix any remaining syrup with the sugar and lemon zest. Drizzle it over the tops of the mini cakes to create the classic lemon drizzle topping. For the filling, use an electric whisk to cream the butter and sugar together. Stir in the mascarpone and then fold in the whipped cream. Spoon the filling into a piping fitted with a small round nozzle. For the filling, use an electric whisk to cream the butter and sugar together. Stir in the mascarpone and then fold in the whipped cream. Spoon the filling into a piping fitted with a small round nozzle. Slice the cakes in half and pipe small rounds on top of the bottom half of each cake. Spread the lemon curd on the top halves and then place on top of the creamed bases. Slice the cakes in half and pipe small rounds on top of the bottom half of each cake. Spread the lemon curd on the top halves and then place on top of the creamed bases. Top with the candied lemon slices and a few thyme leaves and arrange on a serving plate or cake stand. Top with the candied lemon slices and a few thyme leaves and arrange on a serving plate or cake stand. Recipe tips You can make your own candied lemon, if you have the time. Use a zester to peel long strips of lemon zest and place in a saucepan with a thin, even covering of sugar and a little water. Boil for 10 minutes or until the zest is translucent, then drain and leave to dry out on a baking tray covered in baking parchment."
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} | cab08bd01238a10a0467438e62e7f4305dbf0c16819c2d03cff048ac8cc5007b | Lemon sultana cake recipe
An average of 3.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemonsultanacake_77310_16x9.jpg Free from: wheat and nuts; can be dairy, egg and soya free; no added sugar 120g/4½oz virgin coconut oil or dairy-free margarine150g/5½oz peeled banana, mashed1 large lemon, juice and rind only120g/4½oz rolled oats, pulverised in a food processor2 large eggs plus ½ tsp wheat-free and gluten-free baking powder, OR if you can't eat eggs, 2 heaped tsp wheat-free and gluten-free baking powder25g/¾oz potato flour or cornflour100g/3½oz sultanas 120g/4½oz virgin coconut oil or dairy-free margarine 150g/5½oz peeled banana, mashed 1 large lemon, juice and rind only 120g/4½oz rolled oats, pulverised in a food processor 2 large eggs plus ½ tsp wheat-free and gluten-free baking powder, OR if you can't eat eggs, 2 heaped tsp wheat-free and gluten-free baking powder 25g/¾oz potato flour or cornflour 100g/3½oz sultanas Method Heat the oven to 180C/350F/Gas 4 and line a 15cm/6in, loose-bottomed cake tin with greaseproof paper.Soften the coconut oil or margarine in a microwave and beat it with the mashed banana. Beat in the lemon rind and juice, then the oats.If you're using the eggs, stir them in with the potato or corn flour. If you're not using eggs, sieve the baking powder with the potato or cornflour and stir well into the mixture. Finally, stir in the sultanas and mix well. Spoon the mixture into the cake tin and bake for 30-35 minutes. Test with a skewer to make sure it's cooked (the skewer will come out clean when inserted into the middle) then allow to cool in the tin before removing. Heat the oven to 180C/350F/Gas 4 and line a 15cm/6in, loose-bottomed cake tin with greaseproof paper. Heat the oven to 180C/350F/Gas 4 and line a 15cm/6in, loose-bottomed cake tin with greaseproof paper. Soften the coconut oil or margarine in a microwave and beat it with the mashed banana. Soften the coconut oil or margarine in a microwave and beat it with the mashed banana. Beat in the lemon rind and juice, then the oats. Beat in the lemon rind and juice, then the oats. If you're using the eggs, stir them in with the potato or corn flour. If you're using the eggs, stir them in with the potato or corn flour. If you're not using eggs, sieve the baking powder with the potato or cornflour and stir well into the mixture. If you're not using eggs, sieve the baking powder with the potato or cornflour and stir well into the mixture. Finally, stir in the sultanas and mix well. Finally, stir in the sultanas and mix well. Spoon the mixture into the cake tin and bake for 30-35 minutes. Spoon the mixture into the cake tin and bake for 30-35 minutes. Test with a skewer to make sure it's cooked (the skewer will come out clean when inserted into the middle) then allow to cool in the tin before removing. Test with a skewer to make sure it's cooked (the skewer will come out clean when inserted into the middle) then allow to cool in the tin before removing. | {
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"content": "An average of 3.4 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemonsultanacake_77310_16x9.jpg Free from: wheat and nuts; can be dairy, egg and soya free; no added sugar 120g/4½oz virgin coconut oil or dairy-free margarine150g/5½oz peeled banana, mashed1 large lemon, juice and rind only120g/4½oz rolled oats, pulverised in a food processor2 large eggs plus ½ tsp wheat-free and gluten-free baking powder, OR if you can't eat eggs, 2 heaped tsp wheat-free and gluten-free baking powder25g/¾oz potato flour or cornflour100g/3½oz sultanas 120g/4½oz virgin coconut oil or dairy-free margarine 150g/5½oz peeled banana, mashed 1 large lemon, juice and rind only 120g/4½oz rolled oats, pulverised in a food processor 2 large eggs plus ½ tsp wheat-free and gluten-free baking powder, OR if you can't eat eggs, 2 heaped tsp wheat-free and gluten-free baking powder 25g/¾oz potato flour or cornflour 100g/3½oz sultanas Method Heat the oven to 180C/350F/Gas 4 and line a 15cm/6in, loose-bottomed cake tin with greaseproof paper.Soften the coconut oil or margarine in a microwave and beat it with the mashed banana. Beat in the lemon rind and juice, then the oats.If you're using the eggs, stir them in with the potato or corn flour. If you're not using eggs, sieve the baking powder with the potato or cornflour and stir well into the mixture. Finally, stir in the sultanas and mix well. Spoon the mixture into the cake tin and bake for 30-35 minutes. Test with a skewer to make sure it's cooked (the skewer will come out clean when inserted into the middle) then allow to cool in the tin before removing. Heat the oven to 180C/350F/Gas 4 and line a 15cm/6in, loose-bottomed cake tin with greaseproof paper. Heat the oven to 180C/350F/Gas 4 and line a 15cm/6in, loose-bottomed cake tin with greaseproof paper. Soften the coconut oil or margarine in a microwave and beat it with the mashed banana. Soften the coconut oil or margarine in a microwave and beat it with the mashed banana. Beat in the lemon rind and juice, then the oats. Beat in the lemon rind and juice, then the oats. If you're using the eggs, stir them in with the potato or corn flour. If you're using the eggs, stir them in with the potato or corn flour. If you're not using eggs, sieve the baking powder with the potato or cornflour and stir well into the mixture. If you're not using eggs, sieve the baking powder with the potato or cornflour and stir well into the mixture. Finally, stir in the sultanas and mix well. Finally, stir in the sultanas and mix well. Spoon the mixture into the cake tin and bake for 30-35 minutes. Spoon the mixture into the cake tin and bake for 30-35 minutes. Test with a skewer to make sure it's cooked (the skewer will come out clean when inserted into the middle) then allow to cool in the tin before removing. Test with a skewer to make sure it's cooked (the skewer will come out clean when inserted into the middle) then allow to cool in the tin before removing."
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} | 131b6a5a6c1a6a068180333080cbe408ec1e9e0e6cf947500520f58853e8c29c | Marbled ice cream loaf cake recipe
An average of 2.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marbled_ice_cream_loaf_42022_16x9.jpg It’s simple, it’s fun and it has a surprising hero ingredient: defrosted ice cream. Nadiya’s marbled ice cream loaf cake will soon become one of your favourite cakes to make. Equipment: you will need a 900g/2lb loaf tin and a piping bag fitted with a star nozzle. vegetable oil, for greasing 300g/10½oz strawberry ice cream, completely defrosted 300g/10½oz chocolate ice cream, completely defrosted 18g/⅔oz freeze-dried strawberry pieces 280g/9¾oz self-raising flour, sifted vegetable oil, for greasing 300g/10½oz strawberry ice cream, completely defrosted 300g/10½oz chocolate ice cream, completely defrosted 18g/⅔oz freeze-dried strawberry pieces 280g/9¾oz self-raising flour, sifted 150g/5½oz dark chocolate, chopped 150ml/5fl oz double cream 150g/5½oz small strawberries, halved 150g/5½oz dark chocolate, chopped 150ml/5fl oz double cream 150g/5½oz small strawberries, halved Method Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper. Have the defrosted ice creams in two separate bowls. To the strawberry ice cream, add the freeze-dried strawberries and stir through. Add half of the sifted flour and mix through until evenly combined. Add the remaining flour to the chocolate ice cream and mix through. Add the mixtures to the lined tin, a spoonful at a time, alternating the strawberry and chocolate mixtures, until you have used up both mixtures. Using a long skewer, gently swirl through the mixture once or twice. Bake for 40–45 minutes.Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a pan over a medium–high heat. As soon as the cream starts to come up to the boil, take it off the heat, pour it over the chocolate and stir until smooth. Chill for 30 minutes. Leave the cake to cool in the tin for 10 minutes, then remove from the tin and leave on a wire rack to cool completely. Remove the ganache from the fridge – it should be smooth and not completely hardened. Whisk the ganache until light and fluffy and doubled in volume. Spoon into a piping bag fitted with a star nozzle and pipe over the top of the cake. Decorate with halved strawberries. Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper. Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper. Have the defrosted ice creams in two separate bowls. To the strawberry ice cream, add the freeze-dried strawberries and stir through. Add half of the sifted flour and mix through until evenly combined. Add the remaining flour to the chocolate ice cream and mix through. Have the defrosted ice creams in two separate bowls. To the strawberry ice cream, add the freeze-dried strawberries and stir through. Add half of the sifted flour and mix through until evenly combined. Add the remaining flour to the chocolate ice cream and mix through. Add the mixtures to the lined tin, a spoonful at a time, alternating the strawberry and chocolate mixtures, until you have used up both mixtures. Using a long skewer, gently swirl through the mixture once or twice. Bake for 40–45 minutes. Add the mixtures to the lined tin, a spoonful at a time, alternating the strawberry and chocolate mixtures, until you have used up both mixtures. Using a long skewer, gently swirl through the mixture once or twice. Bake for 40–45 minutes. Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a pan over a medium–high heat. As soon as the cream starts to come up to the boil, take it off the heat, pour it over the chocolate and stir until smooth. Chill for 30 minutes. Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a pan over a medium–high heat. As soon as the cream starts to come up to the boil, take it off the heat, pour it over the chocolate and stir until smooth. Chill for 30 minutes. Leave the cake to cool in the tin for 10 minutes, then remove from the tin and leave on a wire rack to cool completely. Leave the cake to cool in the tin for 10 minutes, then remove from the tin and leave on a wire rack to cool completely. Remove the ganache from the fridge – it should be smooth and not completely hardened. Whisk the ganache until light and fluffy and doubled in volume. Spoon into a piping bag fitted with a star nozzle and pipe over the top of the cake. Decorate with halved strawberries. Remove the ganache from the fridge – it should be smooth and not completely hardened. Whisk the ganache until light and fluffy and doubled in volume. Spoon into a piping bag fitted with a star nozzle and pipe over the top of the cake. Decorate with halved strawberries. | {
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"title": "Marbled ice cream loaf cake recipe",
"content": "An average of 2.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marbled_ice_cream_loaf_42022_16x9.jpg It’s simple, it’s fun and it has a surprising hero ingredient: defrosted ice cream. Nadiya’s marbled ice cream loaf cake will soon become one of your favourite cakes to make. Equipment: you will need a 900g/2lb loaf tin and a piping bag fitted with a star nozzle. vegetable oil, for greasing 300g/10½oz strawberry ice cream, completely defrosted 300g/10½oz chocolate ice cream, completely defrosted 18g/⅔oz freeze-dried strawberry pieces 280g/9¾oz self-raising flour, sifted vegetable oil, for greasing 300g/10½oz strawberry ice cream, completely defrosted 300g/10½oz chocolate ice cream, completely defrosted 18g/⅔oz freeze-dried strawberry pieces 280g/9¾oz self-raising flour, sifted 150g/5½oz dark chocolate, chopped 150ml/5fl oz double cream 150g/5½oz small strawberries, halved 150g/5½oz dark chocolate, chopped 150ml/5fl oz double cream 150g/5½oz small strawberries, halved Method Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper. Have the defrosted ice creams in two separate bowls. To the strawberry ice cream, add the freeze-dried strawberries and stir through. Add half of the sifted flour and mix through until evenly combined. Add the remaining flour to the chocolate ice cream and mix through. Add the mixtures to the lined tin, a spoonful at a time, alternating the strawberry and chocolate mixtures, until you have used up both mixtures. Using a long skewer, gently swirl through the mixture once or twice. Bake for 40–45 minutes.Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a pan over a medium–high heat. As soon as the cream starts to come up to the boil, take it off the heat, pour it over the chocolate and stir until smooth. Chill for 30 minutes. Leave the cake to cool in the tin for 10 minutes, then remove from the tin and leave on a wire rack to cool completely. Remove the ganache from the fridge – it should be smooth and not completely hardened. Whisk the ganache until light and fluffy and doubled in volume. Spoon into a piping bag fitted with a star nozzle and pipe over the top of the cake. Decorate with halved strawberries. Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper. Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper. Have the defrosted ice creams in two separate bowls. To the strawberry ice cream, add the freeze-dried strawberries and stir through. Add half of the sifted flour and mix through until evenly combined. Add the remaining flour to the chocolate ice cream and mix through. Have the defrosted ice creams in two separate bowls. To the strawberry ice cream, add the freeze-dried strawberries and stir through. Add half of the sifted flour and mix through until evenly combined. Add the remaining flour to the chocolate ice cream and mix through. Add the mixtures to the lined tin, a spoonful at a time, alternating the strawberry and chocolate mixtures, until you have used up both mixtures. Using a long skewer, gently swirl through the mixture once or twice. Bake for 40–45 minutes. Add the mixtures to the lined tin, a spoonful at a time, alternating the strawberry and chocolate mixtures, until you have used up both mixtures. Using a long skewer, gently swirl through the mixture once or twice. Bake for 40–45 minutes. Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a pan over a medium–high heat. As soon as the cream starts to come up to the boil, take it off the heat, pour it over the chocolate and stir until smooth. Chill for 30 minutes. Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a pan over a medium–high heat. As soon as the cream starts to come up to the boil, take it off the heat, pour it over the chocolate and stir until smooth. Chill for 30 minutes. Leave the cake to cool in the tin for 10 minutes, then remove from the tin and leave on a wire rack to cool completely. Leave the cake to cool in the tin for 10 minutes, then remove from the tin and leave on a wire rack to cool completely. Remove the ganache from the fridge – it should be smooth and not completely hardened. Whisk the ganache until light and fluffy and doubled in volume. Spoon into a piping bag fitted with a star nozzle and pipe over the top of the cake. Decorate with halved strawberries. Remove the ganache from the fridge – it should be smooth and not completely hardened. Whisk the ganache until light and fluffy and doubled in volume. Spoon into a piping bag fitted with a star nozzle and pipe over the top of the cake. Decorate with halved strawberries."
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} | 9ac9eb02045fa988ebd5484ab3a5023f1a8db2e49e0f6f6549701f4fb6c0face | Marmalade yoghurt cake recipe
An average of 3.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marmalade_yoghurt_cake_97760_16x9.jpg Yoghurt and orange are a great combination in this moist cake recipe. It will also keep for several days in an airtight container if you can resist eating it all at once! 125g/4½oz full-fat Greek-style yoghurt50ml/2fl oz vegetable oil 1 lemon, zest only1 orange, zest only 3 free-range eggs125g/4½ caster sugar200g/7oz plain flour2 tsp baking powder 125g/4½oz full-fat Greek-style yoghurt 50ml/2fl oz vegetable oil 1 lemon, zest only 1 orange, zest only 3 free-range eggs 125g/4½ caster sugar 200g/7oz plain flour 2 tsp baking powder 75g/3oz marmalade 1 tbsp orange juice 75g/3oz marmalade 1 tbsp orange juice Greek-style yoghurt Greek-style yoghurt Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 450g/1lb loaf tin. In a large bowl beat together the yoghurt, vegetable oil, lemon and orange zest and eggs until light and fluffy. Sift in all the dry ingredients and mix until just combined. Spoon the mixture into the loaf tin and bake for about 45 minutes. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)Remove from the oven and leave to cool a little in the tin.Meanwhile for the glaze, warm the marmalade and orange juice until the marmalade melts. Pour the glaze over the cake and set aside to cool completely.Remove the cake from the tin and serve with lashings of Greek-style yoghurt. Preheat the oven to 180C/350F/Gas 4. Grease and line a 450g/1lb loaf tin. Preheat the oven to 180C/350F/Gas 4. Grease and line a 450g/1lb loaf tin. In a large bowl beat together the yoghurt, vegetable oil, lemon and orange zest and eggs until light and fluffy. Sift in all the dry ingredients and mix until just combined. In a large bowl beat together the yoghurt, vegetable oil, lemon and orange zest and eggs until light and fluffy. Sift in all the dry ingredients and mix until just combined. Spoon the mixture into the loaf tin and bake for about 45 minutes. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Spoon the mixture into the loaf tin and bake for about 45 minutes. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Remove from the oven and leave to cool a little in the tin. Remove from the oven and leave to cool a little in the tin. Meanwhile for the glaze, warm the marmalade and orange juice until the marmalade melts. Pour the glaze over the cake and set aside to cool completely. Meanwhile for the glaze, warm the marmalade and orange juice until the marmalade melts. Pour the glaze over the cake and set aside to cool completely. Remove the cake from the tin and serve with lashings of Greek-style yoghurt. Remove the cake from the tin and serve with lashings of Greek-style yoghurt. | {
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"content": "An average of 3.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/marmalade_yoghurt_cake_97760_16x9.jpg Yoghurt and orange are a great combination in this moist cake recipe. It will also keep for several days in an airtight container if you can resist eating it all at once! 125g/4½oz full-fat Greek-style yoghurt50ml/2fl oz vegetable oil 1 lemon, zest only1 orange, zest only 3 free-range eggs125g/4½ caster sugar200g/7oz plain flour2 tsp baking powder 125g/4½oz full-fat Greek-style yoghurt 50ml/2fl oz vegetable oil 1 lemon, zest only 1 orange, zest only 3 free-range eggs 125g/4½ caster sugar 200g/7oz plain flour 2 tsp baking powder 75g/3oz marmalade 1 tbsp orange juice 75g/3oz marmalade 1 tbsp orange juice Greek-style yoghurt Greek-style yoghurt Method Preheat the oven to 180C/350F/Gas 4. Grease and line a 450g/1lb loaf tin. In a large bowl beat together the yoghurt, vegetable oil, lemon and orange zest and eggs until light and fluffy. Sift in all the dry ingredients and mix until just combined. Spoon the mixture into the loaf tin and bake for about 45 minutes. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)Remove from the oven and leave to cool a little in the tin.Meanwhile for the glaze, warm the marmalade and orange juice until the marmalade melts. Pour the glaze over the cake and set aside to cool completely.Remove the cake from the tin and serve with lashings of Greek-style yoghurt. Preheat the oven to 180C/350F/Gas 4. Grease and line a 450g/1lb loaf tin. Preheat the oven to 180C/350F/Gas 4. Grease and line a 450g/1lb loaf tin. In a large bowl beat together the yoghurt, vegetable oil, lemon and orange zest and eggs until light and fluffy. Sift in all the dry ingredients and mix until just combined. In a large bowl beat together the yoghurt, vegetable oil, lemon and orange zest and eggs until light and fluffy. Sift in all the dry ingredients and mix until just combined. Spoon the mixture into the loaf tin and bake for about 45 minutes. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Spoon the mixture into the loaf tin and bake for about 45 minutes. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Remove from the oven and leave to cool a little in the tin. Remove from the oven and leave to cool a little in the tin. Meanwhile for the glaze, warm the marmalade and orange juice until the marmalade melts. Pour the glaze over the cake and set aside to cool completely. Meanwhile for the glaze, warm the marmalade and orange juice until the marmalade melts. Pour the glaze over the cake and set aside to cool completely. Remove the cake from the tin and serve with lashings of Greek-style yoghurt. Remove the cake from the tin and serve with lashings of Greek-style yoghurt."
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} | 4edc48d617a7402b7116695a8f627ea6f7284d502215fce245aa49353c901d97 | My big fat tipsy trifle recipe
An average of 5.0 out of 5 stars from 2 ratings This trifle is a real showstopper and so very simple to make – ready from start to finish in about 30–40 minutes. Equipment and preparation: You'll need a large trifle dish or glass bowl. 2 x ready-made Madeira loaf cakes150ml/5fl oz amaretto (or any strong liqueur), plus extra for flambéeing 800g/1lb 12oz strawberries, hulled, cut in half lengthways250g/9oz amaretti biscuits, crumbledfew drops vanilla extract100g/3½oz icing sugar900ml/1½ pints double cream200g/7oz white chocolate, grated 2 x ready-made Madeira loaf cakes 150ml/5fl oz amaretto (or any strong liqueur), plus extra for flambéeing 800g/1lb 12oz strawberries, hulled, cut in half lengthways 250g/9oz amaretti biscuits, crumbled few drops vanilla extract 100g/3½oz icing sugar 900ml/1½ pints double cream 200g/7oz white chocolate, grated Method Put the trifle dish on a large tray to make it easy to carry. Slice one of the Madeira cakes into 0.5cm/¼in slices and use a few of the pieces to line the bottom of the dish. (Make sure they are nice and tight and in a single layer, so push down any bits that are standing up too high.)Brush the sponge with some of the amaretto. Then take a few strawberries halves that are roughly the same size and put them point upwards on the outer edge of the cake so the cut edges are pressing up against the glass. Repeat all the way round the dish. Sprinkle some crumbled amaretti biscuits on top of the sponge to a third of the way up the strawberries.Place the vanilla, icing sugar and cream in a bowl and whisk until thick and well combined.Spread a third of the cream on top of the strawberries and crumbled biscuits, and smooth it down with a spoon. Once the cream mixture is level in the bowl, wipe round the edge with kitchen towel. Sprinkle over with white chocolate.Repeat the layering process until the bowl is full, finishing with a layer of strawberries. Chill in the fridge until ready to eat.Shortly before serving, you can flambé the top of the trifle. To do this, place some amaretto in a stainless steel ladle. Warm it through over low heat. Gently ignite the mixture and pour it over the trifle. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) Put the trifle dish on a large tray to make it easy to carry. Slice one of the Madeira cakes into 0.5cm/¼in slices and use a few of the pieces to line the bottom of the dish. (Make sure they are nice and tight and in a single layer, so push down any bits that are standing up too high.) Put the trifle dish on a large tray to make it easy to carry. Slice one of the Madeira cakes into 0.5cm/¼in slices and use a few of the pieces to line the bottom of the dish. (Make sure they are nice and tight and in a single layer, so push down any bits that are standing up too high.) Brush the sponge with some of the amaretto. Then take a few strawberries halves that are roughly the same size and put them point upwards on the outer edge of the cake so the cut edges are pressing up against the glass. Repeat all the way round the dish. Brush the sponge with some of the amaretto. Then take a few strawberries halves that are roughly the same size and put them point upwards on the outer edge of the cake so the cut edges are pressing up against the glass. Repeat all the way round the dish. Sprinkle some crumbled amaretti biscuits on top of the sponge to a third of the way up the strawberries. Sprinkle some crumbled amaretti biscuits on top of the sponge to a third of the way up the strawberries. Place the vanilla, icing sugar and cream in a bowl and whisk until thick and well combined. Place the vanilla, icing sugar and cream in a bowl and whisk until thick and well combined. Spread a third of the cream on top of the strawberries and crumbled biscuits, and smooth it down with a spoon. Spread a third of the cream on top of the strawberries and crumbled biscuits, and smooth it down with a spoon. Once the cream mixture is level in the bowl, wipe round the edge with kitchen towel. Sprinkle over with white chocolate. Once the cream mixture is level in the bowl, wipe round the edge with kitchen towel. Sprinkle over with white chocolate. Repeat the layering process until the bowl is full, finishing with a layer of strawberries. Chill in the fridge until ready to eat. Repeat the layering process until the bowl is full, finishing with a layer of strawberries. Chill in the fridge until ready to eat. Shortly before serving, you can flambé the top of the trifle. To do this, place some amaretto in a stainless steel ladle. Warm it through over low heat. Gently ignite the mixture and pour it over the trifle. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) Shortly before serving, you can flambé the top of the trifle. To do this, place some amaretto in a stainless steel ladle. Warm it through over low heat. Gently ignite the mixture and pour it over the trifle. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings This trifle is a real showstopper and so very simple to make – ready from start to finish in about 30–40 minutes. Equipment and preparation: You'll need a large trifle dish or glass bowl. 2 x ready-made Madeira loaf cakes150ml/5fl oz amaretto (or any strong liqueur), plus extra for flambéeing 800g/1lb 12oz strawberries, hulled, cut in half lengthways250g/9oz amaretti biscuits, crumbledfew drops vanilla extract100g/3½oz icing sugar900ml/1½ pints double cream200g/7oz white chocolate, grated 2 x ready-made Madeira loaf cakes 150ml/5fl oz amaretto (or any strong liqueur), plus extra for flambéeing 800g/1lb 12oz strawberries, hulled, cut in half lengthways 250g/9oz amaretti biscuits, crumbled few drops vanilla extract 100g/3½oz icing sugar 900ml/1½ pints double cream 200g/7oz white chocolate, grated Method Put the trifle dish on a large tray to make it easy to carry. Slice one of the Madeira cakes into 0.5cm/¼in slices and use a few of the pieces to line the bottom of the dish. (Make sure they are nice and tight and in a single layer, so push down any bits that are standing up too high.)Brush the sponge with some of the amaretto. Then take a few strawberries halves that are roughly the same size and put them point upwards on the outer edge of the cake so the cut edges are pressing up against the glass. Repeat all the way round the dish. Sprinkle some crumbled amaretti biscuits on top of the sponge to a third of the way up the strawberries.Place the vanilla, icing sugar and cream in a bowl and whisk until thick and well combined.Spread a third of the cream on top of the strawberries and crumbled biscuits, and smooth it down with a spoon. Once the cream mixture is level in the bowl, wipe round the edge with kitchen towel. Sprinkle over with white chocolate.Repeat the layering process until the bowl is full, finishing with a layer of strawberries. Chill in the fridge until ready to eat.Shortly before serving, you can flambé the top of the trifle. To do this, place some amaretto in a stainless steel ladle. Warm it through over low heat. Gently ignite the mixture and pour it over the trifle. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) Put the trifle dish on a large tray to make it easy to carry. Slice one of the Madeira cakes into 0.5cm/¼in slices and use a few of the pieces to line the bottom of the dish. (Make sure they are nice and tight and in a single layer, so push down any bits that are standing up too high.) Put the trifle dish on a large tray to make it easy to carry. Slice one of the Madeira cakes into 0.5cm/¼in slices and use a few of the pieces to line the bottom of the dish. (Make sure they are nice and tight and in a single layer, so push down any bits that are standing up too high.) Brush the sponge with some of the amaretto. Then take a few strawberries halves that are roughly the same size and put them point upwards on the outer edge of the cake so the cut edges are pressing up against the glass. Repeat all the way round the dish. Brush the sponge with some of the amaretto. Then take a few strawberries halves that are roughly the same size and put them point upwards on the outer edge of the cake so the cut edges are pressing up against the glass. Repeat all the way round the dish. Sprinkle some crumbled amaretti biscuits on top of the sponge to a third of the way up the strawberries. Sprinkle some crumbled amaretti biscuits on top of the sponge to a third of the way up the strawberries. Place the vanilla, icing sugar and cream in a bowl and whisk until thick and well combined. Place the vanilla, icing sugar and cream in a bowl and whisk until thick and well combined. Spread a third of the cream on top of the strawberries and crumbled biscuits, and smooth it down with a spoon. Spread a third of the cream on top of the strawberries and crumbled biscuits, and smooth it down with a spoon. Once the cream mixture is level in the bowl, wipe round the edge with kitchen towel. Sprinkle over with white chocolate. Once the cream mixture is level in the bowl, wipe round the edge with kitchen towel. Sprinkle over with white chocolate. Repeat the layering process until the bowl is full, finishing with a layer of strawberries. Chill in the fridge until ready to eat. Repeat the layering process until the bowl is full, finishing with a layer of strawberries. Chill in the fridge until ready to eat. Shortly before serving, you can flambé the top of the trifle. To do this, place some amaretto in a stainless steel ladle. Warm it through over low heat. Gently ignite the mixture and pour it over the trifle. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.) Shortly before serving, you can flambé the top of the trifle. To do this, place some amaretto in a stainless steel ladle. Warm it through over low heat. Gently ignite the mixture and pour it over the trifle. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.)"
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} | 616bbe3b3a21e0454e403659c90622da463e5d4b1872c36784cd16afeae3b152 | Cheese, pistachio and prune cake recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_pistachio_and_85849_16x9.jpg Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic. They are super-simple to make and can be adapted to use whatever leftovers you have in your fridge – just follow the basic batter recipe and get creative with the fillings! 250g/9oz plain flour1 tbsp baking powder150g/5½oz soft goat’s cheese, cut into small pieces80g/2¾oz pistachios, roughly chopped100g/3½oz prunes, roughly chopped4 free-range eggs150ml/5fl oz olive oil100ml/3½fl oz milk50g/1¾oz plain yoghurt 1 tsp salt pinch freshly-ground black pepper 250g/9oz plain flour 1 tbsp baking powder 150g/5½oz soft goat’s cheese, cut into small pieces 80g/2¾oz pistachios, roughly chopped 100g/3½oz prunes, roughly chopped 4 free-range eggs 150ml/5fl oz olive oil 100ml/3½fl oz milk 50g/1¾oz plain yoghurt 1 tsp salt pinch freshly-ground black pepper Method Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper. In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes. In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and freshly-ground black pepper.Fold the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough (it’s better to undermix). Pour the batter into the prepared tin. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. Leave to cool in the tin. Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper. Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper. In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes. In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes. In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and freshly-ground black pepper. In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and freshly-ground black pepper. Fold the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough (it’s better to undermix). Fold the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough (it’s better to undermix). Pour the batter into the prepared tin. Pour the batter into the prepared tin. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. Leave to cool in the tin. Leave to cool in the tin. Recipe tips Use a rubber spatula rather than a whisk to prevent overbeating the flour. | {
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"title": "Cheese, pistachio and prune cake recipe",
"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_pistachio_and_85849_16x9.jpg Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic. They are super-simple to make and can be adapted to use whatever leftovers you have in your fridge – just follow the basic batter recipe and get creative with the fillings! 250g/9oz plain flour1 tbsp baking powder150g/5½oz soft goat’s cheese, cut into small pieces80g/2¾oz pistachios, roughly chopped100g/3½oz prunes, roughly chopped4 free-range eggs150ml/5fl oz olive oil100ml/3½fl oz milk50g/1¾oz plain yoghurt 1 tsp salt pinch freshly-ground black pepper 250g/9oz plain flour 1 tbsp baking powder 150g/5½oz soft goat’s cheese, cut into small pieces 80g/2¾oz pistachios, roughly chopped 100g/3½oz prunes, roughly chopped 4 free-range eggs 150ml/5fl oz olive oil 100ml/3½fl oz milk 50g/1¾oz plain yoghurt 1 tsp salt pinch freshly-ground black pepper Method Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper. In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes. In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and freshly-ground black pepper.Fold the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough (it’s better to undermix). Pour the batter into the prepared tin. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. Leave to cool in the tin. Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper. Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper. In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes. In a bowl, mix together the flour, baking powder, goat’s cheese, pistachios and prunes. In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and freshly-ground black pepper. In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and freshly-ground black pepper. Fold the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough (it’s better to undermix). Fold the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough (it’s better to undermix). Pour the batter into the prepared tin. Pour the batter into the prepared tin. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean. Leave to cool in the tin. Leave to cool in the tin. Recipe tips Use a rubber spatula rather than a whisk to prevent overbeating the flour."
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} | 891867e7efd1f30f88ee8c3709866b4d47135c2f19ecc656b43a2137bb6e1097 | Delia's classic sponge cake recipe
Preheat the oven to 170C/325F/Gas 3.Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about one minute. If you do not have an electric hand whisk, you can use a wooden spoon, using a little bit more effort. What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little water and mix again. Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven door until 30 minutes have elapsed. To test whether the cakes are cooked or not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, they are ready. Next, remove them from the oven, then wait about five minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the sponges to get completely cold, then add the filling. To make this, first slice the passion fruit into halves and, using a tsp, scoop all the flesh, juice and seeds into a bowl. Next, in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract, using a balloon whisk, which is the quickest way to blend them all together. After that, fold in about two-thirds of the passion fruit. Now place the first sponge cake on the plate or cake stand you are going to serve it on, then spread half the filling over it, drizzle the rest of the passion fruit over that, then spread the remaining filling over the passion fruit. Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust the surface with a little sifted icing sugar. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about one minute. If you do not have an electric hand whisk, you can use a wooden spoon, using a little bit more effort. What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little water and mix again. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about one minute. If you do not have an electric hand whisk, you can use a wooden spoon, using a little bit more effort. What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little water and mix again. Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven door until 30 minutes have elapsed. Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven door until 30 minutes have elapsed. To test whether the cakes are cooked or not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, they are ready. To test whether the cakes are cooked or not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, they are ready. Next, remove them from the oven, then wait about five minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the sponges to get completely cold, then add the filling. Next, remove them from the oven, then wait about five minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the sponges to get completely cold, then add the filling. To make this, first slice the passion fruit into halves and, using a tsp, scoop all the flesh, juice and seeds into a bowl. To make this, first slice the passion fruit into halves and, using a tsp, scoop all the flesh, juice and seeds into a bowl. Next, in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract, using a balloon whisk, which is the quickest way to blend them all together. After that, fold in about two-thirds of the passion fruit. Next, in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract, using a balloon whisk, which is the quickest way to blend them all together. After that, fold in about two-thirds of the passion fruit. Now place the first sponge cake on the plate or cake stand you are going to serve it on, then spread half the filling over it, drizzle the rest of the passion fruit over that, then spread the remaining filling over the passion fruit. Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust the surface with a little sifted icing sugar. Now place the first sponge cake on the plate or cake stand you are going to serve it on, then spread half the filling over it, drizzle the rest of the passion fruit over that, then spread the remaining filling over the passion fruit. Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust the surface with a little sifted icing sugar. | {
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"title": "Delia's classic sponge cake recipe",
"content": "Preheat the oven to 170C/325F/Gas 3.Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about one minute. If you do not have an electric hand whisk, you can use a wooden spoon, using a little bit more effort. What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little water and mix again. Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven door until 30 minutes have elapsed. To test whether the cakes are cooked or not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, they are ready. Next, remove them from the oven, then wait about five minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the sponges to get completely cold, then add the filling. To make this, first slice the passion fruit into halves and, using a tsp, scoop all the flesh, juice and seeds into a bowl. Next, in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract, using a balloon whisk, which is the quickest way to blend them all together. After that, fold in about two-thirds of the passion fruit. Now place the first sponge cake on the plate or cake stand you are going to serve it on, then spread half the filling over it, drizzle the rest of the passion fruit over that, then spread the remaining filling over the passion fruit. Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust the surface with a little sifted icing sugar. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about one minute. If you do not have an electric hand whisk, you can use a wooden spoon, using a little bit more effort. What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little water and mix again. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about one minute. If you do not have an electric hand whisk, you can use a wooden spoon, using a little bit more effort. What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little water and mix again. Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven door until 30 minutes have elapsed. Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven door until 30 minutes have elapsed. To test whether the cakes are cooked or not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, they are ready. To test whether the cakes are cooked or not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, they are ready. Next, remove them from the oven, then wait about five minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the sponges to get completely cold, then add the filling. Next, remove them from the oven, then wait about five minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the sponges to get completely cold, then add the filling. To make this, first slice the passion fruit into halves and, using a tsp, scoop all the flesh, juice and seeds into a bowl. To make this, first slice the passion fruit into halves and, using a tsp, scoop all the flesh, juice and seeds into a bowl. Next, in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract, using a balloon whisk, which is the quickest way to blend them all together. After that, fold in about two-thirds of the passion fruit. Next, in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract, using a balloon whisk, which is the quickest way to blend them all together. After that, fold in about two-thirds of the passion fruit. Now place the first sponge cake on the plate or cake stand you are going to serve it on, then spread half the filling over it, drizzle the rest of the passion fruit over that, then spread the remaining filling over the passion fruit. Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust the surface with a little sifted icing sugar. Now place the first sponge cake on the plate or cake stand you are going to serve it on, then spread half the filling over it, drizzle the rest of the passion fruit over that, then spread the remaining filling over the passion fruit. Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust the surface with a little sifted icing sugar."
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} | a05ece3804287e135a73b4b15f9a512142640e942daa4e774faf91fd9849dd42 | Pistachio and rose Madeira cake recipe
For the sponge, preheat the oven to 180C/170C Fan/Gas 4. Grease a 900g/2lb loaf tin with butter and line with baking parchment.In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in each egg with a heaped tablespoon of flour until all the eggs are combined (this will prevent the mixture from curdling). Stir in the rosewater, lemon zest and lemon extract. Fold in the remaining flour and ground pistachios. Pour the mixture into the prepared tin and bake for 45 minutes. Check after 35 minutes, if the cake is browning too quickly, cover the top with aluminium foil.While the cake is cooking prepare the rose glaze. Add the apple juice, honey and rosewater to a small saucepan and heat gently until combined. Add the apple slices and poach for 10 minutes, or until softened.Line a tray with non-stick paper. Using a slotted spoon, place the apple on the prepared tray to cool. Once cool enough to handle, arrange the slices in three rows, with each slice facing the same direction and the thin ends overlapping.When the cake is cooked, reheat the remaining syrup to 115C on a sugar thermometer (if you don’t have a thermometer, bring it to the boil and simmer for 5 minutes until syrupy). Using a skewer, poke holes into the top of the cake and pour the syrup over.Roll up a row of apple slices tightly into a rose shape and place on top of the cake (you may need to make a small hole to support it). Repeat with the remaining 2 rows.For the candied lemon peel, slice the lemon rind into strips and place in a pan of boiling water for a few minutes. Drain, discard the water and clean the pan. Add fresh water to the pan, bring to the boil and return the lemon peel. Repeat this process a total of 3 times (this will remove any bitterness from the peel).Make a sugar syrup by mixing the sugar with 100ml/3½fl oz water in a pan. Heat gently until the sugar is dissolved, then bring to a simmer and poach the lemon peel for about 5 minutes, or until it is translucent. Remove from the heat and set aside to cool.Once cool, remove the lemon peel and arrange over the top of the cake. Finally, sprinkle some of the dried rose petals over the cake. For the sponge, preheat the oven to 180C/170C Fan/Gas 4. Grease a 900g/2lb loaf tin with butter and line with baking parchment. For the sponge, preheat the oven to 180C/170C Fan/Gas 4. Grease a 900g/2lb loaf tin with butter and line with baking parchment. In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in each egg with a heaped tablespoon of flour until all the eggs are combined (this will prevent the mixture from curdling). In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in each egg with a heaped tablespoon of flour until all the eggs are combined (this will prevent the mixture from curdling). Stir in the rosewater, lemon zest and lemon extract. Fold in the remaining flour and ground pistachios. Pour the mixture into the prepared tin and bake for 45 minutes. Check after 35 minutes, if the cake is browning too quickly, cover the top with aluminium foil. Stir in the rosewater, lemon zest and lemon extract. Fold in the remaining flour and ground pistachios. Pour the mixture into the prepared tin and bake for 45 minutes. Check after 35 minutes, if the cake is browning too quickly, cover the top with aluminium foil. While the cake is cooking prepare the rose glaze. Add the apple juice, honey and rosewater to a small saucepan and heat gently until combined. Add the apple slices and poach for 10 minutes, or until softened. While the cake is cooking prepare the rose glaze. Add the apple juice, honey and rosewater to a small saucepan and heat gently until combined. Add the apple slices and poach for 10 minutes, or until softened. Line a tray with non-stick paper. Using a slotted spoon, place the apple on the prepared tray to cool. Once cool enough to handle, arrange the slices in three rows, with each slice facing the same direction and the thin ends overlapping. Line a tray with non-stick paper. Using a slotted spoon, place the apple on the prepared tray to cool. Once cool enough to handle, arrange the slices in three rows, with each slice facing the same direction and the thin ends overlapping. When the cake is cooked, reheat the remaining syrup to 115C on a sugar thermometer (if you don’t have a thermometer, bring it to the boil and simmer for 5 minutes until syrupy). Using a skewer, poke holes into the top of the cake and pour the syrup over. When the cake is cooked, reheat the remaining syrup to 115C on a sugar thermometer (if you don’t have a thermometer, bring it to the boil and simmer for 5 minutes until syrupy). Using a skewer, poke holes into the top of the cake and pour the syrup over. Roll up a row of apple slices tightly into a rose shape and place on top of the cake (you may need to make a small hole to support it). Repeat with the remaining 2 rows. Roll up a row of apple slices tightly into a rose shape and place on top of the cake (you may need to make a small hole to support it). Repeat with the remaining 2 rows. For the candied lemon peel, slice the lemon rind into strips and place in a pan of boiling water for a few minutes. Drain, discard the water and clean the pan. Add fresh water to the pan, bring to the boil and return the lemon peel. Repeat this process a total of 3 times (this will remove any bitterness from the peel). For the candied lemon peel, slice the lemon rind into strips and place in a pan of boiling water for a few minutes. Drain, discard the water and clean the pan. Add fresh water to the pan, bring to the boil and return the lemon peel. Repeat this process a total of 3 times (this will remove any bitterness from the peel). Make a sugar syrup by mixing the sugar with 100ml/3½fl oz water in a pan. Heat gently until the sugar is dissolved, then bring to a simmer and poach the lemon peel for about 5 minutes, or until it is translucent. Remove from the heat and set aside to cool. Make a sugar syrup by mixing the sugar with 100ml/3½fl oz water in a pan. Heat gently until the sugar is dissolved, then bring to a simmer and poach the lemon peel for about 5 minutes, or until it is translucent. Remove from the heat and set aside to cool. Once cool, remove the lemon peel and arrange over the top of the cake. Finally, sprinkle some of the dried rose petals over the cake. Once cool, remove the lemon peel and arrange over the top of the cake. Finally, sprinkle some of the dried rose petals over the cake. | {
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"title": "Pistachio and rose Madeira cake recipe",
"content": "For the sponge, preheat the oven to 180C/170C Fan/Gas 4. Grease a 900g/2lb loaf tin with butter and line with baking parchment.In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in each egg with a heaped tablespoon of flour until all the eggs are combined (this will prevent the mixture from curdling). Stir in the rosewater, lemon zest and lemon extract. Fold in the remaining flour and ground pistachios. Pour the mixture into the prepared tin and bake for 45 minutes. Check after 35 minutes, if the cake is browning too quickly, cover the top with aluminium foil.While the cake is cooking prepare the rose glaze. Add the apple juice, honey and rosewater to a small saucepan and heat gently until combined. Add the apple slices and poach for 10 minutes, or until softened.Line a tray with non-stick paper. Using a slotted spoon, place the apple on the prepared tray to cool. Once cool enough to handle, arrange the slices in three rows, with each slice facing the same direction and the thin ends overlapping.When the cake is cooked, reheat the remaining syrup to 115C on a sugar thermometer (if you don’t have a thermometer, bring it to the boil and simmer for 5 minutes until syrupy). Using a skewer, poke holes into the top of the cake and pour the syrup over.Roll up a row of apple slices tightly into a rose shape and place on top of the cake (you may need to make a small hole to support it). Repeat with the remaining 2 rows.For the candied lemon peel, slice the lemon rind into strips and place in a pan of boiling water for a few minutes. Drain, discard the water and clean the pan. Add fresh water to the pan, bring to the boil and return the lemon peel. Repeat this process a total of 3 times (this will remove any bitterness from the peel).Make a sugar syrup by mixing the sugar with 100ml/3½fl oz water in a pan. Heat gently until the sugar is dissolved, then bring to a simmer and poach the lemon peel for about 5 minutes, or until it is translucent. Remove from the heat and set aside to cool.Once cool, remove the lemon peel and arrange over the top of the cake. Finally, sprinkle some of the dried rose petals over the cake. For the sponge, preheat the oven to 180C/170C Fan/Gas 4. Grease a 900g/2lb loaf tin with butter and line with baking parchment. For the sponge, preheat the oven to 180C/170C Fan/Gas 4. Grease a 900g/2lb loaf tin with butter and line with baking parchment. In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in each egg with a heaped tablespoon of flour until all the eggs are combined (this will prevent the mixture from curdling). In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in each egg with a heaped tablespoon of flour until all the eggs are combined (this will prevent the mixture from curdling). Stir in the rosewater, lemon zest and lemon extract. Fold in the remaining flour and ground pistachios. Pour the mixture into the prepared tin and bake for 45 minutes. Check after 35 minutes, if the cake is browning too quickly, cover the top with aluminium foil. Stir in the rosewater, lemon zest and lemon extract. Fold in the remaining flour and ground pistachios. Pour the mixture into the prepared tin and bake for 45 minutes. Check after 35 minutes, if the cake is browning too quickly, cover the top with aluminium foil. While the cake is cooking prepare the rose glaze. Add the apple juice, honey and rosewater to a small saucepan and heat gently until combined. Add the apple slices and poach for 10 minutes, or until softened. While the cake is cooking prepare the rose glaze. Add the apple juice, honey and rosewater to a small saucepan and heat gently until combined. Add the apple slices and poach for 10 minutes, or until softened. Line a tray with non-stick paper. Using a slotted spoon, place the apple on the prepared tray to cool. Once cool enough to handle, arrange the slices in three rows, with each slice facing the same direction and the thin ends overlapping. Line a tray with non-stick paper. Using a slotted spoon, place the apple on the prepared tray to cool. Once cool enough to handle, arrange the slices in three rows, with each slice facing the same direction and the thin ends overlapping. When the cake is cooked, reheat the remaining syrup to 115C on a sugar thermometer (if you don’t have a thermometer, bring it to the boil and simmer for 5 minutes until syrupy). Using a skewer, poke holes into the top of the cake and pour the syrup over. When the cake is cooked, reheat the remaining syrup to 115C on a sugar thermometer (if you don’t have a thermometer, bring it to the boil and simmer for 5 minutes until syrupy). Using a skewer, poke holes into the top of the cake and pour the syrup over. Roll up a row of apple slices tightly into a rose shape and place on top of the cake (you may need to make a small hole to support it). Repeat with the remaining 2 rows. Roll up a row of apple slices tightly into a rose shape and place on top of the cake (you may need to make a small hole to support it). Repeat with the remaining 2 rows. For the candied lemon peel, slice the lemon rind into strips and place in a pan of boiling water for a few minutes. Drain, discard the water and clean the pan. Add fresh water to the pan, bring to the boil and return the lemon peel. Repeat this process a total of 3 times (this will remove any bitterness from the peel). For the candied lemon peel, slice the lemon rind into strips and place in a pan of boiling water for a few minutes. Drain, discard the water and clean the pan. Add fresh water to the pan, bring to the boil and return the lemon peel. Repeat this process a total of 3 times (this will remove any bitterness from the peel). Make a sugar syrup by mixing the sugar with 100ml/3½fl oz water in a pan. Heat gently until the sugar is dissolved, then bring to a simmer and poach the lemon peel for about 5 minutes, or until it is translucent. Remove from the heat and set aside to cool. Make a sugar syrup by mixing the sugar with 100ml/3½fl oz water in a pan. Heat gently until the sugar is dissolved, then bring to a simmer and poach the lemon peel for about 5 minutes, or until it is translucent. Remove from the heat and set aside to cool. Once cool, remove the lemon peel and arrange over the top of the cake. Finally, sprinkle some of the dried rose petals over the cake. Once cool, remove the lemon peel and arrange over the top of the cake. Finally, sprinkle some of the dried rose petals over the cake."
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} | 0ca0950e04631fc06d68c5b5156db774c38450e8194f59fc588b620bd1f63d0a | Christmas baked Alaska recipe
An average of 2.5 out of 5 stars from 2 ratings A baked Alaska is a classic winter dessert and it is made even more Christmassy here with the addition of mincemeat. ½ bunch basil, roughly chopped250g/9oz brandy mincemeat20 glacé cherries, chopped2 sticks crystallised angelica, thinly sliced1 litre/1¾ pints vanilla ice cream200ml/7fl oz sugar syrup200ml/7fl oz dark rum20cm/8in round vanilla sponge cake, cooled4 free-range egg whites400g/14oz caster sugar ½ bunch basil, roughly chopped 250g/9oz brandy mincemeat 20 glacé cherries, chopped 2 sticks crystallised angelica, thinly sliced 1 litre/1¾ pints vanilla ice cream 200ml/7fl oz sugar syrup 200ml/7fl oz dark rum 20cm/8in round vanilla sponge cake, cooled 4 free-range egg whites 400g/14oz caster sugar 200g/7oz fresh cranberries200g/7oz raspberries200g/7oz pomegranate seeds100g/3½oz caster sugar1 star anise 200g/7oz fresh cranberries 200g/7oz raspberries 200g/7oz pomegranate seeds 100g/3½oz caster sugar 1 star anise Method Place the basil, mincemeat, cherries and angelica in a large bowl and mix well to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat the ice cream until just softened (be careful not to over-beat as it will melt). Add the mincemeat mixture to the ice-cream bowl and stir to evenly distribute. Lay out three pieces of cling film on a work surface, side by side but overlapping each other by half. Spoon the ice-cream mixture into the middle and use the cling film to roll it into a 7.5cm/3in thick cylinder. Place in the freezer for 24 hours. Warm the sugar syrup and 50ml/2fl oz of the dark rum in a small saucepan. Prick the sponge cake all over with a fork. Pour the rum mixture evenly over the top of the sponge and leave to soak in. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking paper. In the clean, grease-free bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. Then, whisking constantly, add the sugar one tablespoon at a time, whisking until stiff and glossy. Place the soaked sponge cake on the baking tray. Remove the cling film from the ice cream, then lay the ice cream cylinder in a spiral shape on top of the sponge. Quickly spoon over the meringue using a large palette knife, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray.To make the compôte, put all the ingredients in a saucepan and simmer for 15 minutes. Bake for 4–5 minutes, or until golden brown (or alternatively, you can use a chef’s blowtorch to caramelise the meringue all over). Warm the remaining rum in a small saucepan, pour it over the Alaska and carefully set light to it. Make sure the flames have died down completely before serving with the compôte. Place the basil, mincemeat, cherries and angelica in a large bowl and mix well to combine. Place the basil, mincemeat, cherries and angelica in a large bowl and mix well to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat the ice cream until just softened (be careful not to over-beat as it will melt). Add the mincemeat mixture to the ice-cream bowl and stir to evenly distribute. In the bowl of a stand mixer fitted with the paddle attachment, beat the ice cream until just softened (be careful not to over-beat as it will melt). Add the mincemeat mixture to the ice-cream bowl and stir to evenly distribute. Lay out three pieces of cling film on a work surface, side by side but overlapping each other by half. Spoon the ice-cream mixture into the middle and use the cling film to roll it into a 7.5cm/3in thick cylinder. Place in the freezer for 24 hours. Lay out three pieces of cling film on a work surface, side by side but overlapping each other by half. Spoon the ice-cream mixture into the middle and use the cling film to roll it into a 7.5cm/3in thick cylinder. Place in the freezer for 24 hours. Warm the sugar syrup and 50ml/2fl oz of the dark rum in a small saucepan. Prick the sponge cake all over with a fork. Pour the rum mixture evenly over the top of the sponge and leave to soak in. Warm the sugar syrup and 50ml/2fl oz of the dark rum in a small saucepan. Prick the sponge cake all over with a fork. Pour the rum mixture evenly over the top of the sponge and leave to soak in. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking paper. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking paper. In the clean, grease-free bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. Then, whisking constantly, add the sugar one tablespoon at a time, whisking until stiff and glossy. In the clean, grease-free bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. Then, whisking constantly, add the sugar one tablespoon at a time, whisking until stiff and glossy. Place the soaked sponge cake on the baking tray. Remove the cling film from the ice cream, then lay the ice cream cylinder in a spiral shape on top of the sponge. Quickly spoon over the meringue using a large palette knife, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray. Place the soaked sponge cake on the baking tray. Remove the cling film from the ice cream, then lay the ice cream cylinder in a spiral shape on top of the sponge. Quickly spoon over the meringue using a large palette knife, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray. To make the compôte, put all the ingredients in a saucepan and simmer for 15 minutes. To make the compôte, put all the ingredients in a saucepan and simmer for 15 minutes. Bake for 4–5 minutes, or until golden brown (or alternatively, you can use a chef’s blowtorch to caramelise the meringue all over). Warm the remaining rum in a small saucepan, pour it over the Alaska and carefully set light to it. Make sure the flames have died down completely before serving with the compôte. Bake for 4–5 minutes, or until golden brown (or alternatively, you can use a chef’s blowtorch to caramelise the meringue all over). Warm the remaining rum in a small saucepan, pour it over the Alaska and carefully set light to it. Make sure the flames have died down completely before serving with the compôte. | {
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"title": "Christmas baked Alaska recipe",
"content": "An average of 2.5 out of 5 stars from 2 ratings A baked Alaska is a classic winter dessert and it is made even more Christmassy here with the addition of mincemeat. ½ bunch basil, roughly chopped250g/9oz brandy mincemeat20 glacé cherries, chopped2 sticks crystallised angelica, thinly sliced1 litre/1¾ pints vanilla ice cream200ml/7fl oz sugar syrup200ml/7fl oz dark rum20cm/8in round vanilla sponge cake, cooled4 free-range egg whites400g/14oz caster sugar ½ bunch basil, roughly chopped 250g/9oz brandy mincemeat 20 glacé cherries, chopped 2 sticks crystallised angelica, thinly sliced 1 litre/1¾ pints vanilla ice cream 200ml/7fl oz sugar syrup 200ml/7fl oz dark rum 20cm/8in round vanilla sponge cake, cooled 4 free-range egg whites 400g/14oz caster sugar 200g/7oz fresh cranberries200g/7oz raspberries200g/7oz pomegranate seeds100g/3½oz caster sugar1 star anise 200g/7oz fresh cranberries 200g/7oz raspberries 200g/7oz pomegranate seeds 100g/3½oz caster sugar 1 star anise Method Place the basil, mincemeat, cherries and angelica in a large bowl and mix well to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat the ice cream until just softened (be careful not to over-beat as it will melt). Add the mincemeat mixture to the ice-cream bowl and stir to evenly distribute. Lay out three pieces of cling film on a work surface, side by side but overlapping each other by half. Spoon the ice-cream mixture into the middle and use the cling film to roll it into a 7.5cm/3in thick cylinder. Place in the freezer for 24 hours. Warm the sugar syrup and 50ml/2fl oz of the dark rum in a small saucepan. Prick the sponge cake all over with a fork. Pour the rum mixture evenly over the top of the sponge and leave to soak in. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking paper. In the clean, grease-free bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. Then, whisking constantly, add the sugar one tablespoon at a time, whisking until stiff and glossy. Place the soaked sponge cake on the baking tray. Remove the cling film from the ice cream, then lay the ice cream cylinder in a spiral shape on top of the sponge. Quickly spoon over the meringue using a large palette knife, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray.To make the compôte, put all the ingredients in a saucepan and simmer for 15 minutes. Bake for 4–5 minutes, or until golden brown (or alternatively, you can use a chef’s blowtorch to caramelise the meringue all over). Warm the remaining rum in a small saucepan, pour it over the Alaska and carefully set light to it. Make sure the flames have died down completely before serving with the compôte. Place the basil, mincemeat, cherries and angelica in a large bowl and mix well to combine. Place the basil, mincemeat, cherries and angelica in a large bowl and mix well to combine. In the bowl of a stand mixer fitted with the paddle attachment, beat the ice cream until just softened (be careful not to over-beat as it will melt). Add the mincemeat mixture to the ice-cream bowl and stir to evenly distribute. In the bowl of a stand mixer fitted with the paddle attachment, beat the ice cream until just softened (be careful not to over-beat as it will melt). Add the mincemeat mixture to the ice-cream bowl and stir to evenly distribute. Lay out three pieces of cling film on a work surface, side by side but overlapping each other by half. Spoon the ice-cream mixture into the middle and use the cling film to roll it into a 7.5cm/3in thick cylinder. Place in the freezer for 24 hours. Lay out three pieces of cling film on a work surface, side by side but overlapping each other by half. Spoon the ice-cream mixture into the middle and use the cling film to roll it into a 7.5cm/3in thick cylinder. Place in the freezer for 24 hours. Warm the sugar syrup and 50ml/2fl oz of the dark rum in a small saucepan. Prick the sponge cake all over with a fork. Pour the rum mixture evenly over the top of the sponge and leave to soak in. Warm the sugar syrup and 50ml/2fl oz of the dark rum in a small saucepan. Prick the sponge cake all over with a fork. Pour the rum mixture evenly over the top of the sponge and leave to soak in. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking paper. Preheat the oven to 230C/210C Fan/Gas 8 and line a baking tray with baking paper. In the clean, grease-free bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. Then, whisking constantly, add the sugar one tablespoon at a time, whisking until stiff and glossy. In the clean, grease-free bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. Then, whisking constantly, add the sugar one tablespoon at a time, whisking until stiff and glossy. Place the soaked sponge cake on the baking tray. Remove the cling film from the ice cream, then lay the ice cream cylinder in a spiral shape on top of the sponge. Quickly spoon over the meringue using a large palette knife, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray. Place the soaked sponge cake on the baking tray. Remove the cling film from the ice cream, then lay the ice cream cylinder in a spiral shape on top of the sponge. Quickly spoon over the meringue using a large palette knife, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray. To make the compôte, put all the ingredients in a saucepan and simmer for 15 minutes. To make the compôte, put all the ingredients in a saucepan and simmer for 15 minutes. Bake for 4–5 minutes, or until golden brown (or alternatively, you can use a chef’s blowtorch to caramelise the meringue all over). Warm the remaining rum in a small saucepan, pour it over the Alaska and carefully set light to it. Make sure the flames have died down completely before serving with the compôte. Bake for 4–5 minutes, or until golden brown (or alternatively, you can use a chef’s blowtorch to caramelise the meringue all over). Warm the remaining rum in a small saucepan, pour it over the Alaska and carefully set light to it. Make sure the flames have died down completely before serving with the compôte."
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} | f724c3a645c45c5e6b0de77cd1a8b6c20638aa35ec3bbc05e0cd1b206d8d46e1 | Cardamom and white chocolate sponge recipe
An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cardamom_sponge_with_34236_16x9.jpg Cardamom with white chocolate is a surprisingly good combination in a sponge cake. Equipment: You will need two 20cm/8in loose-bottomed sandwich tins, and a dove-shaped stencil to decorate. 225g/8oz unsalted butter, softened, plus extra for greasing4 free-range eggs225g/8oz caster sugar225g/8oz self-raising flour2 level tsp baking powder12 cardamom pods 225g/8oz unsalted butter, softened, plus extra for greasing 4 free-range eggs 225g/8oz caster sugar 225g/8oz self-raising flour 2 level tsp baking powder 12 cardamom pods 100g/3½oz white chocolate, broken into pieces50g/1¾oz unsalted butter, softened75g/2½oz cream cheese200g/7oz icing sugar½ tsp vanilla extracticing sugar and dove stencil, to decorate (optional) 100g/3½oz white chocolate, broken into pieces 50g/1¾oz unsalted butter, softened 75g/2½oz cream cheese 200g/7oz icing sugar ½ tsp vanilla extract icing sugar and dove stencil, to decorate (optional) Method Preheat the oven 180C/160C Fan/Gas4. Grease two 20cm/8in loose-bottomed sandwich tins and line with baking paper.Put the butter, eggs, sugar, flour and baking powder in a large bowl and beat together (using an electric hand whisk if you have one) until well combined. Bash the cardamom pods with a rolling pin to release the seeds. Tip the seeds in a pestle and mortar and mash until fine. (Be sure to crush the cardamom seeds only, not the pods as these do not tenderize down.) Stir the crushed seeds into the cake batter, then pour the mixture into the tins. Bake for 25 minutes, or until golden-brown and springy to the touch. Leave to cool for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.For the icing, gently melt the white chocolate in a heatproof bowl over a pan of just simmering water, making sure the bowl doesn't touch the water. (Do not overheat the white chocolate or it will not set.) Stir until runny, then set aside to cool and thicken a little. Whisk the butter and cream cheese together until fluffy and soft. Add half the icing sugar, whisk again, add the vanilla and the remaining icing sugar and whisk again. Stir in the white chocolate until combined. Transfer to the fridge for about 20 minutes, or until thickened to a spreading consistency. Slice each cake in half horizontally to give four thin sponges. Sandwich together with the icing and arrange on a cake stand so you have four layers of cake and three layers of icing, leaving the top of the cake plain. Sprinkle with icing sugar, using a decorative dove stencil if you have one. Preheat the oven 180C/160C Fan/Gas4. Grease two 20cm/8in loose-bottomed sandwich tins and line with baking paper. Preheat the oven 180C/160C Fan/Gas4. Grease two 20cm/8in loose-bottomed sandwich tins and line with baking paper. Put the butter, eggs, sugar, flour and baking powder in a large bowl and beat together (using an electric hand whisk if you have one) until well combined. Put the butter, eggs, sugar, flour and baking powder in a large bowl and beat together (using an electric hand whisk if you have one) until well combined. Bash the cardamom pods with a rolling pin to release the seeds. Tip the seeds in a pestle and mortar and mash until fine. (Be sure to crush the cardamom seeds only, not the pods as these do not tenderize down.) Stir the crushed seeds into the cake batter, then pour the mixture into the tins. Bash the cardamom pods with a rolling pin to release the seeds. Tip the seeds in a pestle and mortar and mash until fine. (Be sure to crush the cardamom seeds only, not the pods as these do not tenderize down.) Stir the crushed seeds into the cake batter, then pour the mixture into the tins. Bake for 25 minutes, or until golden-brown and springy to the touch. Leave to cool for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Bake for 25 minutes, or until golden-brown and springy to the touch. Leave to cool for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. For the icing, gently melt the white chocolate in a heatproof bowl over a pan of just simmering water, making sure the bowl doesn't touch the water. (Do not overheat the white chocolate or it will not set.) Stir until runny, then set aside to cool and thicken a little. For the icing, gently melt the white chocolate in a heatproof bowl over a pan of just simmering water, making sure the bowl doesn't touch the water. (Do not overheat the white chocolate or it will not set.) Stir until runny, then set aside to cool and thicken a little. Whisk the butter and cream cheese together until fluffy and soft. Add half the icing sugar, whisk again, add the vanilla and the remaining icing sugar and whisk again. Stir in the white chocolate until combined. Transfer to the fridge for about 20 minutes, or until thickened to a spreading consistency. Whisk the butter and cream cheese together until fluffy and soft. Add half the icing sugar, whisk again, add the vanilla and the remaining icing sugar and whisk again. Stir in the white chocolate until combined. Transfer to the fridge for about 20 minutes, or until thickened to a spreading consistency. Slice each cake in half horizontally to give four thin sponges. Sandwich together with the icing and arrange on a cake stand so you have four layers of cake and three layers of icing, leaving the top of the cake plain. Slice each cake in half horizontally to give four thin sponges. Sandwich together with the icing and arrange on a cake stand so you have four layers of cake and three layers of icing, leaving the top of the cake plain. Sprinkle with icing sugar, using a decorative dove stencil if you have one. Sprinkle with icing sugar, using a decorative dove stencil if you have one. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Cardamom and white chocolate sponge recipe",
"content": "An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cardamom_sponge_with_34236_16x9.jpg Cardamom with white chocolate is a surprisingly good combination in a sponge cake. Equipment: You will need two 20cm/8in loose-bottomed sandwich tins, and a dove-shaped stencil to decorate. 225g/8oz unsalted butter, softened, plus extra for greasing4 free-range eggs225g/8oz caster sugar225g/8oz self-raising flour2 level tsp baking powder12 cardamom pods 225g/8oz unsalted butter, softened, plus extra for greasing 4 free-range eggs 225g/8oz caster sugar 225g/8oz self-raising flour 2 level tsp baking powder 12 cardamom pods 100g/3½oz white chocolate, broken into pieces50g/1¾oz unsalted butter, softened75g/2½oz cream cheese200g/7oz icing sugar½ tsp vanilla extracticing sugar and dove stencil, to decorate (optional) 100g/3½oz white chocolate, broken into pieces 50g/1¾oz unsalted butter, softened 75g/2½oz cream cheese 200g/7oz icing sugar ½ tsp vanilla extract icing sugar and dove stencil, to decorate (optional) Method Preheat the oven 180C/160C Fan/Gas4. Grease two 20cm/8in loose-bottomed sandwich tins and line with baking paper.Put the butter, eggs, sugar, flour and baking powder in a large bowl and beat together (using an electric hand whisk if you have one) until well combined. Bash the cardamom pods with a rolling pin to release the seeds. Tip the seeds in a pestle and mortar and mash until fine. (Be sure to crush the cardamom seeds only, not the pods as these do not tenderize down.) Stir the crushed seeds into the cake batter, then pour the mixture into the tins. Bake for 25 minutes, or until golden-brown and springy to the touch. Leave to cool for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.For the icing, gently melt the white chocolate in a heatproof bowl over a pan of just simmering water, making sure the bowl doesn't touch the water. (Do not overheat the white chocolate or it will not set.) Stir until runny, then set aside to cool and thicken a little. Whisk the butter and cream cheese together until fluffy and soft. Add half the icing sugar, whisk again, add the vanilla and the remaining icing sugar and whisk again. Stir in the white chocolate until combined. Transfer to the fridge for about 20 minutes, or until thickened to a spreading consistency. Slice each cake in half horizontally to give four thin sponges. Sandwich together with the icing and arrange on a cake stand so you have four layers of cake and three layers of icing, leaving the top of the cake plain. Sprinkle with icing sugar, using a decorative dove stencil if you have one. Preheat the oven 180C/160C Fan/Gas4. Grease two 20cm/8in loose-bottomed sandwich tins and line with baking paper. Preheat the oven 180C/160C Fan/Gas4. Grease two 20cm/8in loose-bottomed sandwich tins and line with baking paper. Put the butter, eggs, sugar, flour and baking powder in a large bowl and beat together (using an electric hand whisk if you have one) until well combined. Put the butter, eggs, sugar, flour and baking powder in a large bowl and beat together (using an electric hand whisk if you have one) until well combined. Bash the cardamom pods with a rolling pin to release the seeds. Tip the seeds in a pestle and mortar and mash until fine. (Be sure to crush the cardamom seeds only, not the pods as these do not tenderize down.) Stir the crushed seeds into the cake batter, then pour the mixture into the tins. Bash the cardamom pods with a rolling pin to release the seeds. Tip the seeds in a pestle and mortar and mash until fine. (Be sure to crush the cardamom seeds only, not the pods as these do not tenderize down.) Stir the crushed seeds into the cake batter, then pour the mixture into the tins. Bake for 25 minutes, or until golden-brown and springy to the touch. Leave to cool for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Bake for 25 minutes, or until golden-brown and springy to the touch. Leave to cool for 5 minutes, then run a small palette knife or rounded butter knife around the edge of the tins and carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. For the icing, gently melt the white chocolate in a heatproof bowl over a pan of just simmering water, making sure the bowl doesn't touch the water. (Do not overheat the white chocolate or it will not set.) Stir until runny, then set aside to cool and thicken a little. For the icing, gently melt the white chocolate in a heatproof bowl over a pan of just simmering water, making sure the bowl doesn't touch the water. (Do not overheat the white chocolate or it will not set.) Stir until runny, then set aside to cool and thicken a little. Whisk the butter and cream cheese together until fluffy and soft. Add half the icing sugar, whisk again, add the vanilla and the remaining icing sugar and whisk again. Stir in the white chocolate until combined. Transfer to the fridge for about 20 minutes, or until thickened to a spreading consistency. Whisk the butter and cream cheese together until fluffy and soft. Add half the icing sugar, whisk again, add the vanilla and the remaining icing sugar and whisk again. Stir in the white chocolate until combined. Transfer to the fridge for about 20 minutes, or until thickened to a spreading consistency. Slice each cake in half horizontally to give four thin sponges. Sandwich together with the icing and arrange on a cake stand so you have four layers of cake and three layers of icing, leaving the top of the cake plain. Slice each cake in half horizontally to give four thin sponges. Sandwich together with the icing and arrange on a cake stand so you have four layers of cake and three layers of icing, leaving the top of the cake plain. Sprinkle with icing sugar, using a decorative dove stencil if you have one. Sprinkle with icing sugar, using a decorative dove stencil if you have one."
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} | a3f160a297bd8cb726a5cf1f8e639a613d592dffddc52c9fb5f6a2a8f9c93f14 | Floral tea cake recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/floral_tea_cake_15741_16x9.jpg This light, fluffy, sponge is delicate and delicious. Don’t be put off by the piping; it’s incredibly forgiving and very easy to get a striking effect. For this recipe you will need a large piping bag fitted with a medium closed star nozzle and a 20cm/8in springform cake tin. 3 tbsp camomile tea (preferably whole flowers) 120g/4½ oz unsalted butter8 free-range eggs250g/9oz caster sugar250g/9oz plain flour 3 tbsp camomile tea (preferably whole flowers) 120g/4½ oz unsalted butter 8 free-range eggs 250g/9oz caster sugar 250g/9oz plain flour 420g/15oz baking margarine 850g/1lb 14oz icing sugar½ tsp elderflower cordial 2 drops elderflower extract (available online), optionalyellow food colouring gel 420g/15oz baking margarine 850g/1lb 14oz icing sugar ½ tsp elderflower cordial 2 drops elderflower extract (available online), optional yellow food colouring gel Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour a 20cm/8in springform cake tin.For the cake, crush the tea in a spice grinder or pestle and mortar until it is a fine powder. Melt the butter in a saucepan and stir in the tea. When melted, remove from the heat.Crack the eggs into a large mixing bowl and beat in the sugar using an electric mixer. Beat until the mixture is thick enough to hold its shape for several seconds when drizzled on its surface (known as the ribbon stage, this can take around 15 minutes). Sift in a third of the flour and fold in using a large metal spoon. Sift in another third of the flour and fold in as before. Sift in the remaining flour into the butter mixture and mix well then gently fold into the rest of the batter.Transfer the batter to the tin and bake for 45 minutes (checking regularly to make sure it doesn’t over brown). When cooked, remove from the oven and leave to cool in the tin for 5 minutes. Remove from the tin and leave to cool on a wire rack. For the buttercream, using an electric mixer beat the margarine, icing sugar and elderflower flavourings together in a large bowl. Keep beating until white and fluffy, then set aside in the fridge until needed.To assemble, if necessary, trim the top of the cake to ensure it is flat. Cut the cake in half horizontally. Add a generous layer of buttercream to the bottom layer of cake and then place the other layer on top. Transfer the cake to a serving board or cake stand.Spread a thin layer of buttercream all over the cake (also known as a crumb coat).Fit a large piping bag with a medium closed star nozzle. Smear streaks of the yellow food colouring on the inside of the piping bag using a pastry brush or a round tipped knife. Fill the piping bag with buttercream and pipe a few test dots until the buttercream comes out two-tone. Starting at the base of the cake, pipe lines of dots all around the cake to cover the sides, then start piping the top in circles of dots starting at the edge and working inwards. Place in the fridge between icing levels if you find the buttercream is melting. Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour a 20cm/8in springform cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour a 20cm/8in springform cake tin. For the cake, crush the tea in a spice grinder or pestle and mortar until it is a fine powder. Melt the butter in a saucepan and stir in the tea. When melted, remove from the heat. For the cake, crush the tea in a spice grinder or pestle and mortar until it is a fine powder. Melt the butter in a saucepan and stir in the tea. When melted, remove from the heat. Crack the eggs into a large mixing bowl and beat in the sugar using an electric mixer. Beat until the mixture is thick enough to hold its shape for several seconds when drizzled on its surface (known as the ribbon stage, this can take around 15 minutes). Sift in a third of the flour and fold in using a large metal spoon. Sift in another third of the flour and fold in as before. Sift in the remaining flour into the butter mixture and mix well then gently fold into the rest of the batter. Crack the eggs into a large mixing bowl and beat in the sugar using an electric mixer. Beat until the mixture is thick enough to hold its shape for several seconds when drizzled on its surface (known as the ribbon stage, this can take around 15 minutes). Sift in a third of the flour and fold in using a large metal spoon. Sift in another third of the flour and fold in as before. Sift in the remaining flour into the butter mixture and mix well then gently fold into the rest of the batter. Transfer the batter to the tin and bake for 45 minutes (checking regularly to make sure it doesn’t over brown). When cooked, remove from the oven and leave to cool in the tin for 5 minutes. Remove from the tin and leave to cool on a wire rack. Transfer the batter to the tin and bake for 45 minutes (checking regularly to make sure it doesn’t over brown). When cooked, remove from the oven and leave to cool in the tin for 5 minutes. Remove from the tin and leave to cool on a wire rack. For the buttercream, using an electric mixer beat the margarine, icing sugar and elderflower flavourings together in a large bowl. Keep beating until white and fluffy, then set aside in the fridge until needed. For the buttercream, using an electric mixer beat the margarine, icing sugar and elderflower flavourings together in a large bowl. Keep beating until white and fluffy, then set aside in the fridge until needed. To assemble, if necessary, trim the top of the cake to ensure it is flat. Cut the cake in half horizontally. Add a generous layer of buttercream to the bottom layer of cake and then place the other layer on top. Transfer the cake to a serving board or cake stand. To assemble, if necessary, trim the top of the cake to ensure it is flat. Cut the cake in half horizontally. Add a generous layer of buttercream to the bottom layer of cake and then place the other layer on top. Transfer the cake to a serving board or cake stand. Spread a thin layer of buttercream all over the cake (also known as a crumb coat). Spread a thin layer of buttercream all over the cake (also known as a crumb coat). Fit a large piping bag with a medium closed star nozzle. Smear streaks of the yellow food colouring on the inside of the piping bag using a pastry brush or a round tipped knife. Fit a large piping bag with a medium closed star nozzle. Smear streaks of the yellow food colouring on the inside of the piping bag using a pastry brush or a round tipped knife. Fill the piping bag with buttercream and pipe a few test dots until the buttercream comes out two-tone. Starting at the base of the cake, pipe lines of dots all around the cake to cover the sides, then start piping the top in circles of dots starting at the edge and working inwards. Place in the fridge between icing levels if you find the buttercream is melting. Fill the piping bag with buttercream and pipe a few test dots until the buttercream comes out two-tone. Starting at the base of the cake, pipe lines of dots all around the cake to cover the sides, then start piping the top in circles of dots starting at the edge and working inwards. Place in the fridge between icing levels if you find the buttercream is melting. Recipe tips If you can’t get hold of elderflower extract you don’t need to use it, but the buttercream won’t have a strong elderflower flavour. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Floral tea cake 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/floral_tea_cake_15741_16x9.jpg This light, fluffy, sponge is delicate and delicious. Don’t be put off by the piping; it’s incredibly forgiving and very easy to get a striking effect. For this recipe you will need a large piping bag fitted with a medium closed star nozzle and a 20cm/8in springform cake tin. 3 tbsp camomile tea (preferably whole flowers) 120g/4½ oz unsalted butter8 free-range eggs250g/9oz caster sugar250g/9oz plain flour 3 tbsp camomile tea (preferably whole flowers) 120g/4½ oz unsalted butter 8 free-range eggs 250g/9oz caster sugar 250g/9oz plain flour 420g/15oz baking margarine 850g/1lb 14oz icing sugar½ tsp elderflower cordial 2 drops elderflower extract (available online), optionalyellow food colouring gel 420g/15oz baking margarine 850g/1lb 14oz icing sugar ½ tsp elderflower cordial 2 drops elderflower extract (available online), optional yellow food colouring gel Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour a 20cm/8in springform cake tin.For the cake, crush the tea in a spice grinder or pestle and mortar until it is a fine powder. Melt the butter in a saucepan and stir in the tea. When melted, remove from the heat.Crack the eggs into a large mixing bowl and beat in the sugar using an electric mixer. Beat until the mixture is thick enough to hold its shape for several seconds when drizzled on its surface (known as the ribbon stage, this can take around 15 minutes). Sift in a third of the flour and fold in using a large metal spoon. Sift in another third of the flour and fold in as before. Sift in the remaining flour into the butter mixture and mix well then gently fold into the rest of the batter.Transfer the batter to the tin and bake for 45 minutes (checking regularly to make sure it doesn’t over brown). When cooked, remove from the oven and leave to cool in the tin for 5 minutes. Remove from the tin and leave to cool on a wire rack. For the buttercream, using an electric mixer beat the margarine, icing sugar and elderflower flavourings together in a large bowl. Keep beating until white and fluffy, then set aside in the fridge until needed.To assemble, if necessary, trim the top of the cake to ensure it is flat. Cut the cake in half horizontally. Add a generous layer of buttercream to the bottom layer of cake and then place the other layer on top. Transfer the cake to a serving board or cake stand.Spread a thin layer of buttercream all over the cake (also known as a crumb coat).Fit a large piping bag with a medium closed star nozzle. Smear streaks of the yellow food colouring on the inside of the piping bag using a pastry brush or a round tipped knife. Fill the piping bag with buttercream and pipe a few test dots until the buttercream comes out two-tone. Starting at the base of the cake, pipe lines of dots all around the cake to cover the sides, then start piping the top in circles of dots starting at the edge and working inwards. Place in the fridge between icing levels if you find the buttercream is melting. Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour a 20cm/8in springform cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour a 20cm/8in springform cake tin. For the cake, crush the tea in a spice grinder or pestle and mortar until it is a fine powder. Melt the butter in a saucepan and stir in the tea. When melted, remove from the heat. For the cake, crush the tea in a spice grinder or pestle and mortar until it is a fine powder. Melt the butter in a saucepan and stir in the tea. When melted, remove from the heat. Crack the eggs into a large mixing bowl and beat in the sugar using an electric mixer. Beat until the mixture is thick enough to hold its shape for several seconds when drizzled on its surface (known as the ribbon stage, this can take around 15 minutes). Sift in a third of the flour and fold in using a large metal spoon. Sift in another third of the flour and fold in as before. Sift in the remaining flour into the butter mixture and mix well then gently fold into the rest of the batter. Crack the eggs into a large mixing bowl and beat in the sugar using an electric mixer. Beat until the mixture is thick enough to hold its shape for several seconds when drizzled on its surface (known as the ribbon stage, this can take around 15 minutes). Sift in a third of the flour and fold in using a large metal spoon. Sift in another third of the flour and fold in as before. Sift in the remaining flour into the butter mixture and mix well then gently fold into the rest of the batter. Transfer the batter to the tin and bake for 45 minutes (checking regularly to make sure it doesn’t over brown). When cooked, remove from the oven and leave to cool in the tin for 5 minutes. Remove from the tin and leave to cool on a wire rack. Transfer the batter to the tin and bake for 45 minutes (checking regularly to make sure it doesn’t over brown). When cooked, remove from the oven and leave to cool in the tin for 5 minutes. Remove from the tin and leave to cool on a wire rack. For the buttercream, using an electric mixer beat the margarine, icing sugar and elderflower flavourings together in a large bowl. Keep beating until white and fluffy, then set aside in the fridge until needed. For the buttercream, using an electric mixer beat the margarine, icing sugar and elderflower flavourings together in a large bowl. Keep beating until white and fluffy, then set aside in the fridge until needed. To assemble, if necessary, trim the top of the cake to ensure it is flat. Cut the cake in half horizontally. Add a generous layer of buttercream to the bottom layer of cake and then place the other layer on top. Transfer the cake to a serving board or cake stand. To assemble, if necessary, trim the top of the cake to ensure it is flat. Cut the cake in half horizontally. Add a generous layer of buttercream to the bottom layer of cake and then place the other layer on top. Transfer the cake to a serving board or cake stand. Spread a thin layer of buttercream all over the cake (also known as a crumb coat). Spread a thin layer of buttercream all over the cake (also known as a crumb coat). Fit a large piping bag with a medium closed star nozzle. Smear streaks of the yellow food colouring on the inside of the piping bag using a pastry brush or a round tipped knife. Fit a large piping bag with a medium closed star nozzle. Smear streaks of the yellow food colouring on the inside of the piping bag using a pastry brush or a round tipped knife. Fill the piping bag with buttercream and pipe a few test dots until the buttercream comes out two-tone. Starting at the base of the cake, pipe lines of dots all around the cake to cover the sides, then start piping the top in circles of dots starting at the edge and working inwards. Place in the fridge between icing levels if you find the buttercream is melting. Fill the piping bag with buttercream and pipe a few test dots until the buttercream comes out two-tone. Starting at the base of the cake, pipe lines of dots all around the cake to cover the sides, then start piping the top in circles of dots starting at the edge and working inwards. Place in the fridge between icing levels if you find the buttercream is melting. Recipe tips If you can’t get hold of elderflower extract you don’t need to use it, but the buttercream won’t have a strong elderflower flavour."
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} | 8efae4cf8c2d5b1fb1f45710caf25ba56c0ca58db6aa2323f52cf1641c1eecce | Raspberry topped sponge cakes recipe
An average of 5.0 out of 5 stars from 1 rating This recipe makes 12 mini raspberry topped sponges which are perfect for special occasions or afternoon tea, but if you prefer you can make one large cake instead. Equipment and preparation: for this recipe you will need a 12 cup mini sandwich tin, a blender and a piping bag. 250g/9oz soft unsalted butter250g/9oz caster sugar4 free-range eggs1 orange, zest and juice 1 drop vanilla paste250g/9oz self-raising flour, sifted½ pint double cream, whipped 250g/9oz soft unsalted butter 250g/9oz caster sugar 4 free-range eggs 1 orange, zest and juice 1 drop vanilla paste 250g/9oz self-raising flour, sifted ½ pint double cream, whipped 250g/9oz caster sugar150g/5½oz whole roasted hazelnuts 250g/9oz caster sugar 150g/5½oz whole roasted hazelnuts 250g/9oz good-quality chocolate (minimum 70% cocoa solids)125g/4½oz butter250ml/9fl oz double cream, whipped until stiff 250g/9oz good-quality chocolate (minimum 70% cocoa solids) 125g/4½oz butter 250ml/9fl oz double cream, whipped until stiff ½ punnet raspberries ½ punnet raspberries Method Preheat the oven to 180C/160C Fan/Gas 4.In a bowl, cream together the butter and sugar until pale. Beat in the eggs one at a time, then fold in the orange zest and juice. Add the vanilla paste and flour. Mix well and spoon or pipe the mixture into mini sandwich tins. Bake in the oven for 15-20 minutes. When golden-brown and cooked through, set aside to cool on a wire cooling rack.For the praline, in a heavy-based saucepan set over a low heat, add the sugar and a tablespoon of water and heat until the sugar has dissolved. Once dissolved, increase the temperature and bring to a gentle boil until it reaches 160-175C/320-350F (use a sugar thermometer for this). Take off the heat and plunge the base of the pan into a basin of cool water to prevent the caramel burning. For the decoration, set aside 8-12 hazelnuts (depending on how many mini cakes you are making – you need one per cake). Stick each nut onto a cocktail stick and dip them into the caramel to coat. Set aside on a baking tray to cool.Add the remaining hazelnuts to the caramel and pour an even layer onto a sheet of non-stick parchment or silicone sheet. Set aside to cool completely then break into chunks. Transfer to a blender and pulse to form a coarse powder.Meanwhile make the ganache. Melt the chocolate and butter together in a microwave or a heatproof bowl set over a pan of simmering water (Without letting the base of the bowl touch the water). When the chocolate has melted and the butter is fully incorporated, add the cream. Mix well and at this point you can refrigerate it until needed.For the sponges, when the mini cakes are cool, cut them in half horizontally and fill with a little whipped cream. Then coat all over with the chocolate ganache, reserving some for the topping (if the ganache is too thick, warm it a little to loosen).Coat the mini cakes in the crushed praline and then pipe the remaining ganache on top in a neat mound. Decorate the tops of the cakes with raspberries and the caramel-coated hazelnuts. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In a bowl, cream together the butter and sugar until pale. In a bowl, cream together the butter and sugar until pale. Beat in the eggs one at a time, then fold in the orange zest and juice. Add the vanilla paste and flour. Mix well and spoon or pipe the mixture into mini sandwich tins. Bake in the oven for 15-20 minutes. When golden-brown and cooked through, set aside to cool on a wire cooling rack. Beat in the eggs one at a time, then fold in the orange zest and juice. Add the vanilla paste and flour. Mix well and spoon or pipe the mixture into mini sandwich tins. Bake in the oven for 15-20 minutes. When golden-brown and cooked through, set aside to cool on a wire cooling rack. For the praline, in a heavy-based saucepan set over a low heat, add the sugar and a tablespoon of water and heat until the sugar has dissolved. Once dissolved, increase the temperature and bring to a gentle boil until it reaches 160-175C/320-350F (use a sugar thermometer for this). Take off the heat and plunge the base of the pan into a basin of cool water to prevent the caramel burning. For the praline, in a heavy-based saucepan set over a low heat, add the sugar and a tablespoon of water and heat until the sugar has dissolved. Once dissolved, increase the temperature and bring to a gentle boil until it reaches 160-175C/320-350F (use a sugar thermometer for this). Take off the heat and plunge the base of the pan into a basin of cool water to prevent the caramel burning. For the decoration, set aside 8-12 hazelnuts (depending on how many mini cakes you are making – you need one per cake). Stick each nut onto a cocktail stick and dip them into the caramel to coat. Set aside on a baking tray to cool. For the decoration, set aside 8-12 hazelnuts (depending on how many mini cakes you are making – you need one per cake). Stick each nut onto a cocktail stick and dip them into the caramel to coat. Set aside on a baking tray to cool. Add the remaining hazelnuts to the caramel and pour an even layer onto a sheet of non-stick parchment or silicone sheet. Set aside to cool completely then break into chunks. Transfer to a blender and pulse to form a coarse powder. Add the remaining hazelnuts to the caramel and pour an even layer onto a sheet of non-stick parchment or silicone sheet. Set aside to cool completely then break into chunks. Transfer to a blender and pulse to form a coarse powder. Meanwhile make the ganache. Melt the chocolate and butter together in a microwave or a heatproof bowl set over a pan of simmering water (Without letting the base of the bowl touch the water). When the chocolate has melted and the butter is fully incorporated, add the cream. Mix well and at this point you can refrigerate it until needed. Meanwhile make the ganache. Melt the chocolate and butter together in a microwave or a heatproof bowl set over a pan of simmering water (Without letting the base of the bowl touch the water). When the chocolate has melted and the butter is fully incorporated, add the cream. Mix well and at this point you can refrigerate it until needed. For the sponges, when the mini cakes are cool, cut them in half horizontally and fill with a little whipped cream. Then coat all over with the chocolate ganache, reserving some for the topping (if the ganache is too thick, warm it a little to loosen). For the sponges, when the mini cakes are cool, cut them in half horizontally and fill with a little whipped cream. Then coat all over with the chocolate ganache, reserving some for the topping (if the ganache is too thick, warm it a little to loosen). Coat the mini cakes in the crushed praline and then pipe the remaining ganache on top in a neat mound. Coat the mini cakes in the crushed praline and then pipe the remaining ganache on top in a neat mound. Decorate the tops of the cakes with raspberries and the caramel-coated hazelnuts. Decorate the tops of the cakes with raspberries and the caramel-coated hazelnuts. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating This recipe makes 12 mini raspberry topped sponges which are perfect for special occasions or afternoon tea, but if you prefer you can make one large cake instead. Equipment and preparation: for this recipe you will need a 12 cup mini sandwich tin, a blender and a piping bag. 250g/9oz soft unsalted butter250g/9oz caster sugar4 free-range eggs1 orange, zest and juice 1 drop vanilla paste250g/9oz self-raising flour, sifted½ pint double cream, whipped 250g/9oz soft unsalted butter 250g/9oz caster sugar 4 free-range eggs 1 orange, zest and juice 1 drop vanilla paste 250g/9oz self-raising flour, sifted ½ pint double cream, whipped 250g/9oz caster sugar150g/5½oz whole roasted hazelnuts 250g/9oz caster sugar 150g/5½oz whole roasted hazelnuts 250g/9oz good-quality chocolate (minimum 70% cocoa solids)125g/4½oz butter250ml/9fl oz double cream, whipped until stiff 250g/9oz good-quality chocolate (minimum 70% cocoa solids) 125g/4½oz butter 250ml/9fl oz double cream, whipped until stiff ½ punnet raspberries ½ punnet raspberries Method Preheat the oven to 180C/160C Fan/Gas 4.In a bowl, cream together the butter and sugar until pale. Beat in the eggs one at a time, then fold in the orange zest and juice. Add the vanilla paste and flour. Mix well and spoon or pipe the mixture into mini sandwich tins. Bake in the oven for 15-20 minutes. When golden-brown and cooked through, set aside to cool on a wire cooling rack.For the praline, in a heavy-based saucepan set over a low heat, add the sugar and a tablespoon of water and heat until the sugar has dissolved. Once dissolved, increase the temperature and bring to a gentle boil until it reaches 160-175C/320-350F (use a sugar thermometer for this). Take off the heat and plunge the base of the pan into a basin of cool water to prevent the caramel burning. For the decoration, set aside 8-12 hazelnuts (depending on how many mini cakes you are making – you need one per cake). Stick each nut onto a cocktail stick and dip them into the caramel to coat. Set aside on a baking tray to cool.Add the remaining hazelnuts to the caramel and pour an even layer onto a sheet of non-stick parchment or silicone sheet. Set aside to cool completely then break into chunks. Transfer to a blender and pulse to form a coarse powder.Meanwhile make the ganache. Melt the chocolate and butter together in a microwave or a heatproof bowl set over a pan of simmering water (Without letting the base of the bowl touch the water). When the chocolate has melted and the butter is fully incorporated, add the cream. Mix well and at this point you can refrigerate it until needed.For the sponges, when the mini cakes are cool, cut them in half horizontally and fill with a little whipped cream. Then coat all over with the chocolate ganache, reserving some for the topping (if the ganache is too thick, warm it a little to loosen).Coat the mini cakes in the crushed praline and then pipe the remaining ganache on top in a neat mound. Decorate the tops of the cakes with raspberries and the caramel-coated hazelnuts. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In a bowl, cream together the butter and sugar until pale. In a bowl, cream together the butter and sugar until pale. Beat in the eggs one at a time, then fold in the orange zest and juice. Add the vanilla paste and flour. Mix well and spoon or pipe the mixture into mini sandwich tins. Bake in the oven for 15-20 minutes. When golden-brown and cooked through, set aside to cool on a wire cooling rack. Beat in the eggs one at a time, then fold in the orange zest and juice. Add the vanilla paste and flour. Mix well and spoon or pipe the mixture into mini sandwich tins. Bake in the oven for 15-20 minutes. When golden-brown and cooked through, set aside to cool on a wire cooling rack. For the praline, in a heavy-based saucepan set over a low heat, add the sugar and a tablespoon of water and heat until the sugar has dissolved. Once dissolved, increase the temperature and bring to a gentle boil until it reaches 160-175C/320-350F (use a sugar thermometer for this). Take off the heat and plunge the base of the pan into a basin of cool water to prevent the caramel burning. For the praline, in a heavy-based saucepan set over a low heat, add the sugar and a tablespoon of water and heat until the sugar has dissolved. Once dissolved, increase the temperature and bring to a gentle boil until it reaches 160-175C/320-350F (use a sugar thermometer for this). Take off the heat and plunge the base of the pan into a basin of cool water to prevent the caramel burning. For the decoration, set aside 8-12 hazelnuts (depending on how many mini cakes you are making – you need one per cake). Stick each nut onto a cocktail stick and dip them into the caramel to coat. Set aside on a baking tray to cool. For the decoration, set aside 8-12 hazelnuts (depending on how many mini cakes you are making – you need one per cake). Stick each nut onto a cocktail stick and dip them into the caramel to coat. Set aside on a baking tray to cool. Add the remaining hazelnuts to the caramel and pour an even layer onto a sheet of non-stick parchment or silicone sheet. Set aside to cool completely then break into chunks. Transfer to a blender and pulse to form a coarse powder. Add the remaining hazelnuts to the caramel and pour an even layer onto a sheet of non-stick parchment or silicone sheet. Set aside to cool completely then break into chunks. Transfer to a blender and pulse to form a coarse powder. Meanwhile make the ganache. Melt the chocolate and butter together in a microwave or a heatproof bowl set over a pan of simmering water (Without letting the base of the bowl touch the water). When the chocolate has melted and the butter is fully incorporated, add the cream. Mix well and at this point you can refrigerate it until needed. Meanwhile make the ganache. Melt the chocolate and butter together in a microwave or a heatproof bowl set over a pan of simmering water (Without letting the base of the bowl touch the water). When the chocolate has melted and the butter is fully incorporated, add the cream. Mix well and at this point you can refrigerate it until needed. For the sponges, when the mini cakes are cool, cut them in half horizontally and fill with a little whipped cream. Then coat all over with the chocolate ganache, reserving some for the topping (if the ganache is too thick, warm it a little to loosen). For the sponges, when the mini cakes are cool, cut them in half horizontally and fill with a little whipped cream. Then coat all over with the chocolate ganache, reserving some for the topping (if the ganache is too thick, warm it a little to loosen). Coat the mini cakes in the crushed praline and then pipe the remaining ganache on top in a neat mound. Coat the mini cakes in the crushed praline and then pipe the remaining ganache on top in a neat mound. Decorate the tops of the cakes with raspberries and the caramel-coated hazelnuts. Decorate the tops of the cakes with raspberries and the caramel-coated hazelnuts."
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} | fddf91af826bbc07b3475b2a8a4ae12ab868bdfa4d419f26448ded38749449cf | Lemon and thyme cake recipe
An average of 5.0 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_thyme_cake_15394_16x9.jpg A simple, moist lemon sponge soaked with thyme and lemon syrup. Tastes wonderful served with thick, creamy Greek-style yoghurt. 200g/7oz butter200g/7oz golden caster sugar100g/3½oz plain flour1 tsp baking powder100g/3½oz ground almonds4 free-range eggs1 lemon, zest only1 tsp thyme leaves 200g/7oz butter 200g/7oz golden caster sugar 100g/3½oz plain flour 1 tsp baking powder 100g/3½oz ground almonds 4 free-range eggs 1 lemon, zest only 1 tsp thyme leaves 4 tbsp sugar2 large lemons, juice only½ tsp thyme leaves 4 tbsp sugar 2 large lemons, juice only ½ tsp thyme leaves Greek-style yoghurt Greek-style yoghurt Method Preheat the oven to 160C/140C Fan/Gas 3. Line a 900g/2lb loaf tin with baking paper.To make the cake, cream the butter with the sugar in a food mixer until pale and fluffy. In a separate bowl, sift together the flour and baking powder then mix with the ground almonds.Lightly beat the eggs in a jug, then fold them into the butter mixture in two or three sessions, beating them in thoroughly each time. If the mixture looks as if it is about to curdle, stir in some of the flour. Grate the zest from the lemon into a bowl and mix it with the thyme leaves. Pound the two together with a pestle, or some other heavy weight, then stir into the cake mixture. Gradually mix in the flour, baking powder and almond mixture.Spoon the cake mixture into the lined tin and bake for 45 minutes (if dividing the mixture into smaller tins reduce the time accordingly). To make the syrup, place the sugar and lemon juice in a saucepan over a moderate heat and heat until the sugar has dissolved. Stir in the thyme leaves (a few flowers would be good here too). As the cake comes out of the oven, spike the surface all over with a skewer and spoon over the syrup. Leave to cool and serve in slices with thick yoghurt alongside, if you like. Preheat the oven to 160C/140C Fan/Gas 3. Line a 900g/2lb loaf tin with baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Line a 900g/2lb loaf tin with baking paper. To make the cake, cream the butter with the sugar in a food mixer until pale and fluffy. In a separate bowl, sift together the flour and baking powder then mix with the ground almonds. To make the cake, cream the butter with the sugar in a food mixer until pale and fluffy. In a separate bowl, sift together the flour and baking powder then mix with the ground almonds. Lightly beat the eggs in a jug, then fold them into the butter mixture in two or three sessions, beating them in thoroughly each time. If the mixture looks as if it is about to curdle, stir in some of the flour. Lightly beat the eggs in a jug, then fold them into the butter mixture in two or three sessions, beating them in thoroughly each time. If the mixture looks as if it is about to curdle, stir in some of the flour. Grate the zest from the lemon into a bowl and mix it with the thyme leaves. Pound the two together with a pestle, or some other heavy weight, then stir into the cake mixture. Grate the zest from the lemon into a bowl and mix it with the thyme leaves. Pound the two together with a pestle, or some other heavy weight, then stir into the cake mixture. Gradually mix in the flour, baking powder and almond mixture. Gradually mix in the flour, baking powder and almond mixture. Spoon the cake mixture into the lined tin and bake for 45 minutes (if dividing the mixture into smaller tins reduce the time accordingly). Spoon the cake mixture into the lined tin and bake for 45 minutes (if dividing the mixture into smaller tins reduce the time accordingly). To make the syrup, place the sugar and lemon juice in a saucepan over a moderate heat and heat until the sugar has dissolved. Stir in the thyme leaves (a few flowers would be good here too). As the cake comes out of the oven, spike the surface all over with a skewer and spoon over the syrup. To make the syrup, place the sugar and lemon juice in a saucepan over a moderate heat and heat until the sugar has dissolved. Stir in the thyme leaves (a few flowers would be good here too). As the cake comes out of the oven, spike the surface all over with a skewer and spoon over the syrup. Leave to cool and serve in slices with thick yoghurt alongside, if you like. Leave to cool and serve in slices with thick yoghurt alongside, if you like. | {
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"title": "Lemon and thyme cake recipe",
"content": "An average of 5.0 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_thyme_cake_15394_16x9.jpg A simple, moist lemon sponge soaked with thyme and lemon syrup. Tastes wonderful served with thick, creamy Greek-style yoghurt. 200g/7oz butter200g/7oz golden caster sugar100g/3½oz plain flour1 tsp baking powder100g/3½oz ground almonds4 free-range eggs1 lemon, zest only1 tsp thyme leaves 200g/7oz butter 200g/7oz golden caster sugar 100g/3½oz plain flour 1 tsp baking powder 100g/3½oz ground almonds 4 free-range eggs 1 lemon, zest only 1 tsp thyme leaves 4 tbsp sugar2 large lemons, juice only½ tsp thyme leaves 4 tbsp sugar 2 large lemons, juice only ½ tsp thyme leaves Greek-style yoghurt Greek-style yoghurt Method Preheat the oven to 160C/140C Fan/Gas 3. Line a 900g/2lb loaf tin with baking paper.To make the cake, cream the butter with the sugar in a food mixer until pale and fluffy. In a separate bowl, sift together the flour and baking powder then mix with the ground almonds.Lightly beat the eggs in a jug, then fold them into the butter mixture in two or three sessions, beating them in thoroughly each time. If the mixture looks as if it is about to curdle, stir in some of the flour. Grate the zest from the lemon into a bowl and mix it with the thyme leaves. Pound the two together with a pestle, or some other heavy weight, then stir into the cake mixture. Gradually mix in the flour, baking powder and almond mixture.Spoon the cake mixture into the lined tin and bake for 45 minutes (if dividing the mixture into smaller tins reduce the time accordingly). To make the syrup, place the sugar and lemon juice in a saucepan over a moderate heat and heat until the sugar has dissolved. Stir in the thyme leaves (a few flowers would be good here too). As the cake comes out of the oven, spike the surface all over with a skewer and spoon over the syrup. Leave to cool and serve in slices with thick yoghurt alongside, if you like. Preheat the oven to 160C/140C Fan/Gas 3. Line a 900g/2lb loaf tin with baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Line a 900g/2lb loaf tin with baking paper. To make the cake, cream the butter with the sugar in a food mixer until pale and fluffy. In a separate bowl, sift together the flour and baking powder then mix with the ground almonds. To make the cake, cream the butter with the sugar in a food mixer until pale and fluffy. In a separate bowl, sift together the flour and baking powder then mix with the ground almonds. Lightly beat the eggs in a jug, then fold them into the butter mixture in two or three sessions, beating them in thoroughly each time. If the mixture looks as if it is about to curdle, stir in some of the flour. Lightly beat the eggs in a jug, then fold them into the butter mixture in two or three sessions, beating them in thoroughly each time. If the mixture looks as if it is about to curdle, stir in some of the flour. Grate the zest from the lemon into a bowl and mix it with the thyme leaves. Pound the two together with a pestle, or some other heavy weight, then stir into the cake mixture. Grate the zest from the lemon into a bowl and mix it with the thyme leaves. Pound the two together with a pestle, or some other heavy weight, then stir into the cake mixture. Gradually mix in the flour, baking powder and almond mixture. Gradually mix in the flour, baking powder and almond mixture. Spoon the cake mixture into the lined tin and bake for 45 minutes (if dividing the mixture into smaller tins reduce the time accordingly). Spoon the cake mixture into the lined tin and bake for 45 minutes (if dividing the mixture into smaller tins reduce the time accordingly). To make the syrup, place the sugar and lemon juice in a saucepan over a moderate heat and heat until the sugar has dissolved. Stir in the thyme leaves (a few flowers would be good here too). As the cake comes out of the oven, spike the surface all over with a skewer and spoon over the syrup. To make the syrup, place the sugar and lemon juice in a saucepan over a moderate heat and heat until the sugar has dissolved. Stir in the thyme leaves (a few flowers would be good here too). As the cake comes out of the oven, spike the surface all over with a skewer and spoon over the syrup. Leave to cool and serve in slices with thick yoghurt alongside, if you like. Leave to cool and serve in slices with thick yoghurt alongside, if you like."
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} | e9f548975587ffc4d85507421ba093dcf83e2dd8919dfb8ed94267bb32734e01 | Chai-spiced ginger and date tea loaf recipe
For the dates, in a small saucepan bring 150ml/5fl oz of water to the boil. Add the tea and boil for a minute. Strain the tea into a bowl and add the chopped dates. Set aside for ten minutes and then drain the dates using a sieve.Grease and line a 20cm/8in, round, loose-bottomed spring-form cake tin.For the dough, melt the butter in a small pan and warm the milk in a separate pan.In a bowl, combine the warm milk, butter, sugar and eggs. Stir in the yeast until thoroughly mixed. Set aside for five minutes. Put the flour and salt in the bowl of a free-standing mixer fixed with a dough hook. Add the yeast mixture, drained dates and chopped stem ginger and mix to a soft, smooth and shiny dough. For the spice blend, while the dough is mixing, crush the green and black cardamom seeds with the black pepper and star anise in a small pestle and mortar. Transfer to a small bowl and combine with the butter, jaggery (or palm sugar), cinnamon, ginger and vanilla paste to make a spreadable spiced butter. Set aside.When the dough is ready, roll it quite thin and at least 60cm/23½in long. With your fingers or the back of a spoon, spread the spiced butter all over the top of the dough. Roll up, quite tightly, from the long side, like a Swiss roll. Cut into 3 x 20cm/8in long pieces and arrange them vertically on the counter. Plait the pieces in a simple three-braid plait. Carefully lift the plait and arrange it in a circle around the inside of the prepared cake tin. There may be a little gap in the centre but this will fill in as the bread proves. Cover the top of the tin with cling film and place in a warm place to prove for one hour. Preheat the oven to 180C/fan oven 160C/350F/Gas 4.Place the tin in the oven and bake for about 35 minutes, or until golden-brown. While it is still hot, brush the top generously with the ginger syrup. Allow to cool in the tin for 10 minutes before sliding a butter knife around the edge of the tin to release it. Remove the baking paper and leave on a cooling rack until completely cool. For the dates, in a small saucepan bring 150ml/5fl oz of water to the boil. Add the tea and boil for a minute. Strain the tea into a bowl and add the chopped dates. Set aside for ten minutes and then drain the dates using a sieve. For the dates, in a small saucepan bring 150ml/5fl oz of water to the boil. Add the tea and boil for a minute. Strain the tea into a bowl and add the chopped dates. Set aside for ten minutes and then drain the dates using a sieve. Grease and line a 20cm/8in, round, loose-bottomed spring-form cake tin. Grease and line a 20cm/8in, round, loose-bottomed spring-form cake tin. For the dough, melt the butter in a small pan and warm the milk in a separate pan. For the dough, melt the butter in a small pan and warm the milk in a separate pan. In a bowl, combine the warm milk, butter, sugar and eggs. Stir in the yeast until thoroughly mixed. Set aside for five minutes. In a bowl, combine the warm milk, butter, sugar and eggs. Stir in the yeast until thoroughly mixed. Set aside for five minutes. Put the flour and salt in the bowl of a free-standing mixer fixed with a dough hook. Add the yeast mixture, drained dates and chopped stem ginger and mix to a soft, smooth and shiny dough. Put the flour and salt in the bowl of a free-standing mixer fixed with a dough hook. Add the yeast mixture, drained dates and chopped stem ginger and mix to a soft, smooth and shiny dough. For the spice blend, while the dough is mixing, crush the green and black cardamom seeds with the black pepper and star anise in a small pestle and mortar. Transfer to a small bowl and combine with the butter, jaggery (or palm sugar), cinnamon, ginger and vanilla paste to make a spreadable spiced butter. Set aside. For the spice blend, while the dough is mixing, crush the green and black cardamom seeds with the black pepper and star anise in a small pestle and mortar. Transfer to a small bowl and combine with the butter, jaggery (or palm sugar), cinnamon, ginger and vanilla paste to make a spreadable spiced butter. Set aside. When the dough is ready, roll it quite thin and at least 60cm/23½in long. With your fingers or the back of a spoon, spread the spiced butter all over the top of the dough. Roll up, quite tightly, from the long side, like a Swiss roll. When the dough is ready, roll it quite thin and at least 60cm/23½in long. With your fingers or the back of a spoon, spread the spiced butter all over the top of the dough. Roll up, quite tightly, from the long side, like a Swiss roll. Cut into 3 x 20cm/8in long pieces and arrange them vertically on the counter. Plait the pieces in a simple three-braid plait. Carefully lift the plait and arrange it in a circle around the inside of the prepared cake tin. There may be a little gap in the centre but this will fill in as the bread proves. Cover the top of the tin with cling film and place in a warm place to prove for one hour. Cut into 3 x 20cm/8in long pieces and arrange them vertically on the counter. Plait the pieces in a simple three-braid plait. Carefully lift the plait and arrange it in a circle around the inside of the prepared cake tin. There may be a little gap in the centre but this will fill in as the bread proves. Cover the top of the tin with cling film and place in a warm place to prove for one hour. Preheat the oven to 180C/fan oven 160C/350F/Gas 4. Preheat the oven to 180C/fan oven 160C/350F/Gas 4. Place the tin in the oven and bake for about 35 minutes, or until golden-brown. While it is still hot, brush the top generously with the ginger syrup. Allow to cool in the tin for 10 minutes before sliding a butter knife around the edge of the tin to release it. Place the tin in the oven and bake for about 35 minutes, or until golden-brown. While it is still hot, brush the top generously with the ginger syrup. Allow to cool in the tin for 10 minutes before sliding a butter knife around the edge of the tin to release it. Remove the baking paper and leave on a cooling rack until completely cool. Remove the baking paper and leave on a cooling rack until completely cool. | {
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"title": "Chai-spiced ginger and date tea loaf recipe",
"content": "For the dates, in a small saucepan bring 150ml/5fl oz of water to the boil. Add the tea and boil for a minute. Strain the tea into a bowl and add the chopped dates. Set aside for ten minutes and then drain the dates using a sieve.Grease and line a 20cm/8in, round, loose-bottomed spring-form cake tin.For the dough, melt the butter in a small pan and warm the milk in a separate pan.In a bowl, combine the warm milk, butter, sugar and eggs. Stir in the yeast until thoroughly mixed. Set aside for five minutes. Put the flour and salt in the bowl of a free-standing mixer fixed with a dough hook. Add the yeast mixture, drained dates and chopped stem ginger and mix to a soft, smooth and shiny dough. For the spice blend, while the dough is mixing, crush the green and black cardamom seeds with the black pepper and star anise in a small pestle and mortar. Transfer to a small bowl and combine with the butter, jaggery (or palm sugar), cinnamon, ginger and vanilla paste to make a spreadable spiced butter. Set aside.When the dough is ready, roll it quite thin and at least 60cm/23½in long. With your fingers or the back of a spoon, spread the spiced butter all over the top of the dough. Roll up, quite tightly, from the long side, like a Swiss roll. Cut into 3 x 20cm/8in long pieces and arrange them vertically on the counter. Plait the pieces in a simple three-braid plait. Carefully lift the plait and arrange it in a circle around the inside of the prepared cake tin. There may be a little gap in the centre but this will fill in as the bread proves. Cover the top of the tin with cling film and place in a warm place to prove for one hour. Preheat the oven to 180C/fan oven 160C/350F/Gas 4.Place the tin in the oven and bake for about 35 minutes, or until golden-brown. While it is still hot, brush the top generously with the ginger syrup. Allow to cool in the tin for 10 minutes before sliding a butter knife around the edge of the tin to release it. Remove the baking paper and leave on a cooling rack until completely cool. For the dates, in a small saucepan bring 150ml/5fl oz of water to the boil. Add the tea and boil for a minute. Strain the tea into a bowl and add the chopped dates. Set aside for ten minutes and then drain the dates using a sieve. For the dates, in a small saucepan bring 150ml/5fl oz of water to the boil. Add the tea and boil for a minute. Strain the tea into a bowl and add the chopped dates. Set aside for ten minutes and then drain the dates using a sieve. Grease and line a 20cm/8in, round, loose-bottomed spring-form cake tin. Grease and line a 20cm/8in, round, loose-bottomed spring-form cake tin. For the dough, melt the butter in a small pan and warm the milk in a separate pan. For the dough, melt the butter in a small pan and warm the milk in a separate pan. In a bowl, combine the warm milk, butter, sugar and eggs. Stir in the yeast until thoroughly mixed. Set aside for five minutes. In a bowl, combine the warm milk, butter, sugar and eggs. Stir in the yeast until thoroughly mixed. Set aside for five minutes. Put the flour and salt in the bowl of a free-standing mixer fixed with a dough hook. Add the yeast mixture, drained dates and chopped stem ginger and mix to a soft, smooth and shiny dough. Put the flour and salt in the bowl of a free-standing mixer fixed with a dough hook. Add the yeast mixture, drained dates and chopped stem ginger and mix to a soft, smooth and shiny dough. For the spice blend, while the dough is mixing, crush the green and black cardamom seeds with the black pepper and star anise in a small pestle and mortar. Transfer to a small bowl and combine with the butter, jaggery (or palm sugar), cinnamon, ginger and vanilla paste to make a spreadable spiced butter. Set aside. For the spice blend, while the dough is mixing, crush the green and black cardamom seeds with the black pepper and star anise in a small pestle and mortar. Transfer to a small bowl and combine with the butter, jaggery (or palm sugar), cinnamon, ginger and vanilla paste to make a spreadable spiced butter. Set aside. When the dough is ready, roll it quite thin and at least 60cm/23½in long. With your fingers or the back of a spoon, spread the spiced butter all over the top of the dough. Roll up, quite tightly, from the long side, like a Swiss roll. When the dough is ready, roll it quite thin and at least 60cm/23½in long. With your fingers or the back of a spoon, spread the spiced butter all over the top of the dough. Roll up, quite tightly, from the long side, like a Swiss roll. Cut into 3 x 20cm/8in long pieces and arrange them vertically on the counter. Plait the pieces in a simple three-braid plait. Carefully lift the plait and arrange it in a circle around the inside of the prepared cake tin. There may be a little gap in the centre but this will fill in as the bread proves. Cover the top of the tin with cling film and place in a warm place to prove for one hour. Cut into 3 x 20cm/8in long pieces and arrange them vertically on the counter. Plait the pieces in a simple three-braid plait. Carefully lift the plait and arrange it in a circle around the inside of the prepared cake tin. There may be a little gap in the centre but this will fill in as the bread proves. Cover the top of the tin with cling film and place in a warm place to prove for one hour. Preheat the oven to 180C/fan oven 160C/350F/Gas 4. Preheat the oven to 180C/fan oven 160C/350F/Gas 4. Place the tin in the oven and bake for about 35 minutes, or until golden-brown. While it is still hot, brush the top generously with the ginger syrup. Allow to cool in the tin for 10 minutes before sliding a butter knife around the edge of the tin to release it. Place the tin in the oven and bake for about 35 minutes, or until golden-brown. While it is still hot, brush the top generously with the ginger syrup. Allow to cool in the tin for 10 minutes before sliding a butter knife around the edge of the tin to release it. Remove the baking paper and leave on a cooling rack until completely cool. Remove the baking paper and leave on a cooling rack until completely cool."
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} | 601b56ca13889e27030ec1c25f9aaf37de94bc2a60a7df98cd195bd6366c5f04 | White chocolate, bourbon and raspberry cheesecake recipe
An average of 5.0 out of 5 stars from 2 ratings This easy baked cheesecake recipe has an added kick from vanilla-scented bourbon and is tart with fresh raspberries. oil, for greasing25cm/10in sponge cake disc (cut from a large ready-made sponge flan case)300g/11oz white chocolate, roughly chopped350ml/12fl oz double cream750g/1lb 10oz full-fat soft cream cheese1½ tsp vanilla extract2 lemons, zest and juice50ml/2fl oz bourbon, plus extra for sprinkling3 free-range eggs, separated200g/7oz caster sugar4 tbsp cornflour250g/7oz raspberries oil, for greasing 25cm/10in sponge cake disc (cut from a large ready-made sponge flan case) 300g/11oz white chocolate, roughly chopped 350ml/12fl oz double cream 750g/1lb 10oz full-fat soft cream cheese 1½ tsp vanilla extract 2 lemons, zest and juice 50ml/2fl oz bourbon, plus extra for sprinkling 3 free-range eggs, separated 200g/7oz caster sugar 4 tbsp cornflour 250g/7oz raspberries 250g/9oz raspberries 2 tbsp icing sugar 250g/9oz raspberries 2 tbsp icing sugar Method Preheat the oven to 180C/350F/Gas 4. Lightly grease a 25cm/10in spring-form cake tin. Place 200g/7oz of the white chocolate and the double cream into a bowl suspended over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat until just melted.Place the sponge disc in the base of the tin. Sprinkle with a little bourbon, if you like. Place the cream cheese into another bowl and add the vanilla extract. Then beat together with the lemon zest and juice, bourbon and egg yolks. Stir in the sugar, corn flour and white chocolate cream and mix until thoroughly combined.Carefully fold in the raspberries and the remaining chopped white chocolate.Whisk the egg whites until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cream cheese mixture with a large metal spoon, making sure they are fully incorporated, then pour the mixture over the sponge base in the cake tin. Set the cheesecake on a large sheet of foil and wrap the foil up around the base of the tin to seal the bottom.Pour 2-3mm of warm water into a roasting tray, and sit the cake tin in the tray. (This will help create steam during cooking.) Bake for one hour until the top is golden-brown but the middle of the cake still has a slight wobble. Remove from the oven and leave to cool and set completely before removing from the tin. For the raspberry sauce, place the raspberries, icing sugar and 50ml/2fl oz water into a blender and purée until smooth. Strain the sauce through a fine sieve pushing it through with a spatula or spoon.Slice the cheesecake and serve with a drizzle of raspberry sauce. Preheat the oven to 180C/350F/Gas 4. Lightly grease a 25cm/10in spring-form cake tin. Preheat the oven to 180C/350F/Gas 4. Lightly grease a 25cm/10in spring-form cake tin. Place 200g/7oz of the white chocolate and the double cream into a bowl suspended over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat until just melted. Place 200g/7oz of the white chocolate and the double cream into a bowl suspended over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat until just melted. Place the sponge disc in the base of the tin. Sprinkle with a little bourbon, if you like. Place the sponge disc in the base of the tin. Sprinkle with a little bourbon, if you like. Place the cream cheese into another bowl and add the vanilla extract. Then beat together with the lemon zest and juice, bourbon and egg yolks. Place the cream cheese into another bowl and add the vanilla extract. Then beat together with the lemon zest and juice, bourbon and egg yolks. Stir in the sugar, corn flour and white chocolate cream and mix until thoroughly combined. Stir in the sugar, corn flour and white chocolate cream and mix until thoroughly combined. Carefully fold in the raspberries and the remaining chopped white chocolate. Carefully fold in the raspberries and the remaining chopped white chocolate. Whisk the egg whites until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cream cheese mixture with a large metal spoon, making sure they are fully incorporated, then pour the mixture over the sponge base in the cake tin. Whisk the egg whites until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cream cheese mixture with a large metal spoon, making sure they are fully incorporated, then pour the mixture over the sponge base in the cake tin. Set the cheesecake on a large sheet of foil and wrap the foil up around the base of the tin to seal the bottom. Set the cheesecake on a large sheet of foil and wrap the foil up around the base of the tin to seal the bottom. Pour 2-3mm of warm water into a roasting tray, and sit the cake tin in the tray. (This will help create steam during cooking.) Bake for one hour until the top is golden-brown but the middle of the cake still has a slight wobble. Pour 2-3mm of warm water into a roasting tray, and sit the cake tin in the tray. (This will help create steam during cooking.) Bake for one hour until the top is golden-brown but the middle of the cake still has a slight wobble. Remove from the oven and leave to cool and set completely before removing from the tin. Remove from the oven and leave to cool and set completely before removing from the tin. For the raspberry sauce, place the raspberries, icing sugar and 50ml/2fl oz water into a blender and purée until smooth. For the raspberry sauce, place the raspberries, icing sugar and 50ml/2fl oz water into a blender and purée until smooth. Strain the sauce through a fine sieve pushing it through with a spatula or spoon. Strain the sauce through a fine sieve pushing it through with a spatula or spoon. Slice the cheesecake and serve with a drizzle of raspberry sauce. Slice the cheesecake and serve with a drizzle of raspberry sauce. | {
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"title": "White chocolate, bourbon and raspberry cheesecake recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This easy baked cheesecake recipe has an added kick from vanilla-scented bourbon and is tart with fresh raspberries. oil, for greasing25cm/10in sponge cake disc (cut from a large ready-made sponge flan case)300g/11oz white chocolate, roughly chopped350ml/12fl oz double cream750g/1lb 10oz full-fat soft cream cheese1½ tsp vanilla extract2 lemons, zest and juice50ml/2fl oz bourbon, plus extra for sprinkling3 free-range eggs, separated200g/7oz caster sugar4 tbsp cornflour250g/7oz raspberries oil, for greasing 25cm/10in sponge cake disc (cut from a large ready-made sponge flan case) 300g/11oz white chocolate, roughly chopped 350ml/12fl oz double cream 750g/1lb 10oz full-fat soft cream cheese 1½ tsp vanilla extract 2 lemons, zest and juice 50ml/2fl oz bourbon, plus extra for sprinkling 3 free-range eggs, separated 200g/7oz caster sugar 4 tbsp cornflour 250g/7oz raspberries 250g/9oz raspberries 2 tbsp icing sugar 250g/9oz raspberries 2 tbsp icing sugar Method Preheat the oven to 180C/350F/Gas 4. Lightly grease a 25cm/10in spring-form cake tin. Place 200g/7oz of the white chocolate and the double cream into a bowl suspended over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat until just melted.Place the sponge disc in the base of the tin. Sprinkle with a little bourbon, if you like. Place the cream cheese into another bowl and add the vanilla extract. Then beat together with the lemon zest and juice, bourbon and egg yolks. Stir in the sugar, corn flour and white chocolate cream and mix until thoroughly combined.Carefully fold in the raspberries and the remaining chopped white chocolate.Whisk the egg whites until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cream cheese mixture with a large metal spoon, making sure they are fully incorporated, then pour the mixture over the sponge base in the cake tin. Set the cheesecake on a large sheet of foil and wrap the foil up around the base of the tin to seal the bottom.Pour 2-3mm of warm water into a roasting tray, and sit the cake tin in the tray. (This will help create steam during cooking.) Bake for one hour until the top is golden-brown but the middle of the cake still has a slight wobble. Remove from the oven and leave to cool and set completely before removing from the tin. For the raspberry sauce, place the raspberries, icing sugar and 50ml/2fl oz water into a blender and purée until smooth. Strain the sauce through a fine sieve pushing it through with a spatula or spoon.Slice the cheesecake and serve with a drizzle of raspberry sauce. Preheat the oven to 180C/350F/Gas 4. Lightly grease a 25cm/10in spring-form cake tin. Preheat the oven to 180C/350F/Gas 4. Lightly grease a 25cm/10in spring-form cake tin. Place 200g/7oz of the white chocolate and the double cream into a bowl suspended over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat until just melted. Place 200g/7oz of the white chocolate and the double cream into a bowl suspended over a pan of simmering water (do not let the bottom of the bowl touch the water) and heat until just melted. Place the sponge disc in the base of the tin. Sprinkle with a little bourbon, if you like. Place the sponge disc in the base of the tin. Sprinkle with a little bourbon, if you like. Place the cream cheese into another bowl and add the vanilla extract. Then beat together with the lemon zest and juice, bourbon and egg yolks. Place the cream cheese into another bowl and add the vanilla extract. Then beat together with the lemon zest and juice, bourbon and egg yolks. Stir in the sugar, corn flour and white chocolate cream and mix until thoroughly combined. Stir in the sugar, corn flour and white chocolate cream and mix until thoroughly combined. Carefully fold in the raspberries and the remaining chopped white chocolate. Carefully fold in the raspberries and the remaining chopped white chocolate. Whisk the egg whites until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cream cheese mixture with a large metal spoon, making sure they are fully incorporated, then pour the mixture over the sponge base in the cake tin. Whisk the egg whites until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cream cheese mixture with a large metal spoon, making sure they are fully incorporated, then pour the mixture over the sponge base in the cake tin. Set the cheesecake on a large sheet of foil and wrap the foil up around the base of the tin to seal the bottom. Set the cheesecake on a large sheet of foil and wrap the foil up around the base of the tin to seal the bottom. Pour 2-3mm of warm water into a roasting tray, and sit the cake tin in the tray. (This will help create steam during cooking.) Bake for one hour until the top is golden-brown but the middle of the cake still has a slight wobble. Pour 2-3mm of warm water into a roasting tray, and sit the cake tin in the tray. (This will help create steam during cooking.) Bake for one hour until the top is golden-brown but the middle of the cake still has a slight wobble. Remove from the oven and leave to cool and set completely before removing from the tin. Remove from the oven and leave to cool and set completely before removing from the tin. For the raspberry sauce, place the raspberries, icing sugar and 50ml/2fl oz water into a blender and purée until smooth. For the raspberry sauce, place the raspberries, icing sugar and 50ml/2fl oz water into a blender and purée until smooth. Strain the sauce through a fine sieve pushing it through with a spatula or spoon. Strain the sauce through a fine sieve pushing it through with a spatula or spoon. Slice the cheesecake and serve with a drizzle of raspberry sauce. Slice the cheesecake and serve with a drizzle of raspberry sauce."
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} | ad9e4c356503115af6c0ea877d9e00fcae8e07dd100d2e45a8250a508801523a | Pineapple upside-down cake recipe
An average of 5.0 out of 5 stars from 8 ratings Fresh pineapple caramelised with golden syrup and butter, topped with light sponge. This delicious pineapple upside-down cake goes perfectly with rum and raisin ice cream. 175g/6oz golden syrup325g/12oz butter, softened1 x 1.5kg/3lb 4oz medium pineapple, peeled, cut into 7x8cm/2.5-3in diameter, 1cm thick cored rings, remainder reserved (about 175g/6oz)275g/10oz caster sugar5 free-range eggs275g/10oz self-raising flour 175g/6oz golden syrup 325g/12oz butter, softened 1 x 1.5kg/3lb 4oz medium pineapple, peeled, cut into 7x8cm/2.5-3in diameter, 1cm thick cored rings, remainder reserved (about 175g/6oz) 275g/10oz caster sugar 5 free-range eggs 275g/10oz self-raising flour Method Preheat the oven to 180C/160C Fan/Gas 4.Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet.Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin. Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre. Finely chop the remaining pineapple and set aside.Beat the sugar and the remaining butter together in a bowl and until light and fluffy.Add the eggs, one at a time, beating well between each egg. Fold in the flour. Stir in the chopped pineapple until well combined.Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture.Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean.Remove the cake from the oven and set aside to cool in the tin for 10 minutes. Invert the cake onto a large plate and peel off the greaseproof paper. Serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet. Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet. Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin. Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre. Finely chop the remaining pineapple and set aside. Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin. Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre. Finely chop the remaining pineapple and set aside. Beat the sugar and the remaining butter together in a bowl and until light and fluffy. Beat the sugar and the remaining butter together in a bowl and until light and fluffy. Add the eggs, one at a time, beating well between each egg. Fold in the flour. Stir in the chopped pineapple until well combined. Add the eggs, one at a time, beating well between each egg. Fold in the flour. Stir in the chopped pineapple until well combined. Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture. Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture. Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean. Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool in the tin for 10 minutes. Invert the cake onto a large plate and peel off the greaseproof paper. Serve. Remove the cake from the oven and set aside to cool in the tin for 10 minutes. Invert the cake onto a large plate and peel off the greaseproof paper. Serve. | {
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"title": "Pineapple upside-down cake recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings Fresh pineapple caramelised with golden syrup and butter, topped with light sponge. This delicious pineapple upside-down cake goes perfectly with rum and raisin ice cream. 175g/6oz golden syrup325g/12oz butter, softened1 x 1.5kg/3lb 4oz medium pineapple, peeled, cut into 7x8cm/2.5-3in diameter, 1cm thick cored rings, remainder reserved (about 175g/6oz)275g/10oz caster sugar5 free-range eggs275g/10oz self-raising flour 175g/6oz golden syrup 325g/12oz butter, softened 1 x 1.5kg/3lb 4oz medium pineapple, peeled, cut into 7x8cm/2.5-3in diameter, 1cm thick cored rings, remainder reserved (about 175g/6oz) 275g/10oz caster sugar 5 free-range eggs 275g/10oz self-raising flour Method Preheat the oven to 180C/160C Fan/Gas 4.Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet.Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin. Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre. Finely chop the remaining pineapple and set aside.Beat the sugar and the remaining butter together in a bowl and until light and fluffy.Add the eggs, one at a time, beating well between each egg. Fold in the flour. Stir in the chopped pineapple until well combined.Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture.Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean.Remove the cake from the oven and set aside to cool in the tin for 10 minutes. Invert the cake onto a large plate and peel off the greaseproof paper. Serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet. Line the sides and bottom of a 26cm/10in cake tin with greaseproof paper, making sure there is no gap for the syrup to leak through. Place onto a shallow baking sheet. Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin. Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre. Finely chop the remaining pineapple and set aside. Heat the golden syrup and 50g/2oz of the butter in a small saucepan over a low heat until melted. Pour into the bottom of the cake tin. Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre. Finely chop the remaining pineapple and set aside. Beat the sugar and the remaining butter together in a bowl and until light and fluffy. Beat the sugar and the remaining butter together in a bowl and until light and fluffy. Add the eggs, one at a time, beating well between each egg. Fold in the flour. Stir in the chopped pineapple until well combined. Add the eggs, one at a time, beating well between each egg. Fold in the flour. Stir in the chopped pineapple until well combined. Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture. Spoon the cake mixture over the pineapple rings in the tin and tap to settle the mixture. Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean. Bake in the oven for 45-60 minutes, or until or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool in the tin for 10 minutes. Invert the cake onto a large plate and peel off the greaseproof paper. Serve. Remove the cake from the oven and set aside to cool in the tin for 10 minutes. Invert the cake onto a large plate and peel off the greaseproof paper. Serve."
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} | de86c9de093bb6980e6bf93d4758b868ddfa8fb51e4b7bccb3140494698470c7 | Honey and grapefruit polenta cake recipe
An average of 0.0 out of 5 stars from 0 ratings All the sweetness in this cake comes from honey and a maple cream topping, balanced beautifully by candied grapefruit and blood orange. Equipment and preparation: you will need a deep 20cm/8in round tin and a kitchen thermometer for this recipe. 200g/7oz unsalted butter, softened, plus extra for greasing tins150g/5½oz ground almonds70g/2½oz polenta80g/3oz plain flour1 tsp bicarbonate of soda 140g/5oz honey1 large red grapefruit, finely grated zest only2 large free-range eggs 200g/7oz unsalted butter, softened, plus extra for greasing tins 150g/5½oz ground almonds 70g/2½oz polenta 80g/3oz plain flour 1 tsp bicarbonate of soda 140g/5oz honey 1 large red grapefruit, finely grated zest only 2 large free-range eggs 200g/7oz red grapefruit juice200g/7oz blood orange juice160g/5¾oz clear honey 200g/7oz red grapefruit juice 200g/7oz blood orange juice 160g/5¾oz clear honey 1 red grapefruit1 orange 1 red grapefruit 1 orange 100g/3½oz maple syrup250g/9oz mascarpone 100g/3½oz maple syrup 250g/9oz mascarpone Method For the cake, preheat the oven to 170C/150C Fan/Gas 3.Line the base of a deep 20cm/8in round tin with baking parchment and grease with butter.Combine the almonds, polenta, flour and bicarbonate of soda in a bowl and set aside.In a free-standing mixer, beat the butter until smooth, then add the honey and grapefruit zest.Gradually beat in the eggs and reserved dry ingredients. Pour the batter into the tin and bake for approximately 30 minutes.For the citrus syrup, mix the grapefruit and orange juice and honey in a saucepan and heat gently until the honey has melted. Bring to the boil and simmer until temp reaches 105C on a sugar thermometer. Remove from the heat.Once the cake is baked, set it aside to cool. Prick the surface of the cake with a skewer and drizzle with half the citrus syrup.For the candied peel, boil a kettle full of water. Use a potato peeler to remove slices of the citrus fruit skin.Add the peel to a saucepan and cover with boiling water. Boil for 2 minutes, then remove the peel and discard the water. Repeat this process twice until the bitterness has been removed from the peel.Add the remaining citrus syrup to a saucepan. Add the peel and cook for 5-10 minutes until translucent. Set aside to cool.For the maple cream, heat the maple syrup in a small pan and boil until reduced by half. Set aside to cool. Beat the mascarpone until smooth, then add the reduced maple syrup.To assemble the cake, cover with the maple cream and arrange the candied peel on top. For the cake, preheat the oven to 170C/150C Fan/Gas 3. For the cake, preheat the oven to 170C/150C Fan/Gas 3. Line the base of a deep 20cm/8in round tin with baking parchment and grease with butter. Line the base of a deep 20cm/8in round tin with baking parchment and grease with butter. Combine the almonds, polenta, flour and bicarbonate of soda in a bowl and set aside. Combine the almonds, polenta, flour and bicarbonate of soda in a bowl and set aside. In a free-standing mixer, beat the butter until smooth, then add the honey and grapefruit zest. In a free-standing mixer, beat the butter until smooth, then add the honey and grapefruit zest. Gradually beat in the eggs and reserved dry ingredients. Pour the batter into the tin and bake for approximately 30 minutes. Gradually beat in the eggs and reserved dry ingredients. Pour the batter into the tin and bake for approximately 30 minutes. For the citrus syrup, mix the grapefruit and orange juice and honey in a saucepan and heat gently until the honey has melted. Bring to the boil and simmer until temp reaches 105C on a sugar thermometer. Remove from the heat. For the citrus syrup, mix the grapefruit and orange juice and honey in a saucepan and heat gently until the honey has melted. Bring to the boil and simmer until temp reaches 105C on a sugar thermometer. Remove from the heat. Once the cake is baked, set it aside to cool. Prick the surface of the cake with a skewer and drizzle with half the citrus syrup. Once the cake is baked, set it aside to cool. Prick the surface of the cake with a skewer and drizzle with half the citrus syrup. For the candied peel, boil a kettle full of water. Use a potato peeler to remove slices of the citrus fruit skin. For the candied peel, boil a kettle full of water. Use a potato peeler to remove slices of the citrus fruit skin. Add the peel to a saucepan and cover with boiling water. Boil for 2 minutes, then remove the peel and discard the water. Repeat this process twice until the bitterness has been removed from the peel. Add the peel to a saucepan and cover with boiling water. Boil for 2 minutes, then remove the peel and discard the water. Repeat this process twice until the bitterness has been removed from the peel. Add the remaining citrus syrup to a saucepan. Add the peel and cook for 5-10 minutes until translucent. Set aside to cool. Add the remaining citrus syrup to a saucepan. Add the peel and cook for 5-10 minutes until translucent. Set aside to cool. For the maple cream, heat the maple syrup in a small pan and boil until reduced by half. Set aside to cool. Beat the mascarpone until smooth, then add the reduced maple syrup. For the maple cream, heat the maple syrup in a small pan and boil until reduced by half. Set aside to cool. Beat the mascarpone until smooth, then add the reduced maple syrup. To assemble the cake, cover with the maple cream and arrange the candied peel on top. To assemble the cake, cover with the maple cream and arrange the candied peel on top. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Honey and grapefruit polenta cake recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings All the sweetness in this cake comes from honey and a maple cream topping, balanced beautifully by candied grapefruit and blood orange. Equipment and preparation: you will need a deep 20cm/8in round tin and a kitchen thermometer for this recipe. 200g/7oz unsalted butter, softened, plus extra for greasing tins150g/5½oz ground almonds70g/2½oz polenta80g/3oz plain flour1 tsp bicarbonate of soda 140g/5oz honey1 large red grapefruit, finely grated zest only2 large free-range eggs 200g/7oz unsalted butter, softened, plus extra for greasing tins 150g/5½oz ground almonds 70g/2½oz polenta 80g/3oz plain flour 1 tsp bicarbonate of soda 140g/5oz honey 1 large red grapefruit, finely grated zest only 2 large free-range eggs 200g/7oz red grapefruit juice200g/7oz blood orange juice160g/5¾oz clear honey 200g/7oz red grapefruit juice 200g/7oz blood orange juice 160g/5¾oz clear honey 1 red grapefruit1 orange 1 red grapefruit 1 orange 100g/3½oz maple syrup250g/9oz mascarpone 100g/3½oz maple syrup 250g/9oz mascarpone Method For the cake, preheat the oven to 170C/150C Fan/Gas 3.Line the base of a deep 20cm/8in round tin with baking parchment and grease with butter.Combine the almonds, polenta, flour and bicarbonate of soda in a bowl and set aside.In a free-standing mixer, beat the butter until smooth, then add the honey and grapefruit zest.Gradually beat in the eggs and reserved dry ingredients. Pour the batter into the tin and bake for approximately 30 minutes.For the citrus syrup, mix the grapefruit and orange juice and honey in a saucepan and heat gently until the honey has melted. Bring to the boil and simmer until temp reaches 105C on a sugar thermometer. Remove from the heat.Once the cake is baked, set it aside to cool. Prick the surface of the cake with a skewer and drizzle with half the citrus syrup.For the candied peel, boil a kettle full of water. Use a potato peeler to remove slices of the citrus fruit skin.Add the peel to a saucepan and cover with boiling water. Boil for 2 minutes, then remove the peel and discard the water. Repeat this process twice until the bitterness has been removed from the peel.Add the remaining citrus syrup to a saucepan. Add the peel and cook for 5-10 minutes until translucent. Set aside to cool.For the maple cream, heat the maple syrup in a small pan and boil until reduced by half. Set aside to cool. Beat the mascarpone until smooth, then add the reduced maple syrup.To assemble the cake, cover with the maple cream and arrange the candied peel on top. For the cake, preheat the oven to 170C/150C Fan/Gas 3. For the cake, preheat the oven to 170C/150C Fan/Gas 3. Line the base of a deep 20cm/8in round tin with baking parchment and grease with butter. Line the base of a deep 20cm/8in round tin with baking parchment and grease with butter. Combine the almonds, polenta, flour and bicarbonate of soda in a bowl and set aside. Combine the almonds, polenta, flour and bicarbonate of soda in a bowl and set aside. In a free-standing mixer, beat the butter until smooth, then add the honey and grapefruit zest. In a free-standing mixer, beat the butter until smooth, then add the honey and grapefruit zest. Gradually beat in the eggs and reserved dry ingredients. Pour the batter into the tin and bake for approximately 30 minutes. Gradually beat in the eggs and reserved dry ingredients. Pour the batter into the tin and bake for approximately 30 minutes. For the citrus syrup, mix the grapefruit and orange juice and honey in a saucepan and heat gently until the honey has melted. Bring to the boil and simmer until temp reaches 105C on a sugar thermometer. Remove from the heat. For the citrus syrup, mix the grapefruit and orange juice and honey in a saucepan and heat gently until the honey has melted. Bring to the boil and simmer until temp reaches 105C on a sugar thermometer. Remove from the heat. Once the cake is baked, set it aside to cool. Prick the surface of the cake with a skewer and drizzle with half the citrus syrup. Once the cake is baked, set it aside to cool. Prick the surface of the cake with a skewer and drizzle with half the citrus syrup. For the candied peel, boil a kettle full of water. Use a potato peeler to remove slices of the citrus fruit skin. For the candied peel, boil a kettle full of water. Use a potato peeler to remove slices of the citrus fruit skin. Add the peel to a saucepan and cover with boiling water. Boil for 2 minutes, then remove the peel and discard the water. Repeat this process twice until the bitterness has been removed from the peel. Add the peel to a saucepan and cover with boiling water. Boil for 2 minutes, then remove the peel and discard the water. Repeat this process twice until the bitterness has been removed from the peel. Add the remaining citrus syrup to a saucepan. Add the peel and cook for 5-10 minutes until translucent. Set aside to cool. Add the remaining citrus syrup to a saucepan. Add the peel and cook for 5-10 minutes until translucent. Set aside to cool. For the maple cream, heat the maple syrup in a small pan and boil until reduced by half. Set aside to cool. Beat the mascarpone until smooth, then add the reduced maple syrup. For the maple cream, heat the maple syrup in a small pan and boil until reduced by half. Set aside to cool. Beat the mascarpone until smooth, then add the reduced maple syrup. To assemble the cake, cover with the maple cream and arrange the candied peel on top. To assemble the cake, cover with the maple cream and arrange the candied peel on top."
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} | f08746c31681eb1f20e018a3a769182f0b637cd5817dc5a47928be2f67f5f490 | Pineapple and cherry upside-down cake recipe
An average of 5.0 out of 5 stars from 1 rating Agave nectar and a maple syrup custard enhance and enrich natural pineapple sweetness in this cake. Who needs refined sugar? For this recipe you will need a deep 30x20cm/12x8in baking tin. 200g/7oz agave nectar (light and mild), plus 4 tbsp for the base and to drizzle 1 x 425g tin pineapple slices in fruit juice, drained and patted dry with kitchen roll 8 frozen cherries, defrosted and stones removed300g/10½oz self-raising flour¼ tsp fine table salt300g/10½oz unsalted butter, melted and cooled5 large free-range eggs, lightly beaten 200g/7oz agave nectar (light and mild), plus 4 tbsp for the base and to drizzle 1 x 425g tin pineapple slices in fruit juice, drained and patted dry with kitchen roll 8 frozen cherries, defrosted and stones removed 300g/10½oz self-raising flour ¼ tsp fine table salt 300g/10½oz unsalted butter, melted and cooled 5 large free-range eggs, lightly beaten 500ml/18fl oz full-fat milk60g/2¼oz maple syrup1 tsp vanilla extract1 vanilla pod, seeds only6 medium free-range egg yolks15g/½oz cornflour 500ml/18fl oz full-fat milk 60g/2¼oz maple syrup 1 tsp vanilla extract 1 vanilla pod, seeds only 6 medium free-range egg yolks 15g/½oz cornflour Method For the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease a deep 30x20cm/12x8in baking tin and line the base and sides with baking parchment. Set aside. Spread 2 tablespoons of the agave nectar over the base of the tin using the back of the spoon. Arrange the pineapple rings in the tin. Fill the rings of the pineapple with the cherries. Sift the flour and salt into a bowl. Make a well in the middle and add the melted butter, agave nectar and lightly beaten eggs. Fold the mixture together gently.Carefully pour the cake mixture over the prepared pineapples and cherries, easing with the back of the spoon and being careful not to dislodge the arranged fruit. Smooth the top and bake for 35-40 minutes, or until a wooden skewer inserted into the cake comes out clean.Allow the tin to cool on a wire rack for 5 minutes, then gently turn out of the tin onto the rack to cool completely. Carefully peel the parchment paper off and drizzle with the remaining agave nectar. For the maple syrup custard sauce, put the milk, maple syrup, vanilla extract and vanilla seeds in a medium saucepan and bring to almost boiling point.Beat the egg yolks and cornflour in a bowl until smooth. Temper the egg yolks gently by adding a ladle of the milk mixture at a time to raise the temperature of the eggs.Pour the remaining milk over the eggs, then pour the mixture back into the pan and return to a medium heat, stirring constantly until it thickens and covers the back of the spoon. Remove from the heat and transfer to a jug, cover with cling film to prevent the skin from forming.Serve slices of the cake with the custard poured over. For the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease a deep 30x20cm/12x8in baking tin and line the base and sides with baking parchment. Set aside. For the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease a deep 30x20cm/12x8in baking tin and line the base and sides with baking parchment. Set aside. Spread 2 tablespoons of the agave nectar over the base of the tin using the back of the spoon. Arrange the pineapple rings in the tin. Fill the rings of the pineapple with the cherries. Spread 2 tablespoons of the agave nectar over the base of the tin using the back of the spoon. Arrange the pineapple rings in the tin. Fill the rings of the pineapple with the cherries. Sift the flour and salt into a bowl. Make a well in the middle and add the melted butter, agave nectar and lightly beaten eggs. Fold the mixture together gently. Sift the flour and salt into a bowl. Make a well in the middle and add the melted butter, agave nectar and lightly beaten eggs. Fold the mixture together gently. Carefully pour the cake mixture over the prepared pineapples and cherries, easing with the back of the spoon and being careful not to dislodge the arranged fruit. Smooth the top and bake for 35-40 minutes, or until a wooden skewer inserted into the cake comes out clean. Carefully pour the cake mixture over the prepared pineapples and cherries, easing with the back of the spoon and being careful not to dislodge the arranged fruit. Smooth the top and bake for 35-40 minutes, or until a wooden skewer inserted into the cake comes out clean. Allow the tin to cool on a wire rack for 5 minutes, then gently turn out of the tin onto the rack to cool completely. Carefully peel the parchment paper off and drizzle with the remaining agave nectar. Allow the tin to cool on a wire rack for 5 minutes, then gently turn out of the tin onto the rack to cool completely. Carefully peel the parchment paper off and drizzle with the remaining agave nectar. For the maple syrup custard sauce, put the milk, maple syrup, vanilla extract and vanilla seeds in a medium saucepan and bring to almost boiling point. For the maple syrup custard sauce, put the milk, maple syrup, vanilla extract and vanilla seeds in a medium saucepan and bring to almost boiling point. Beat the egg yolks and cornflour in a bowl until smooth. Temper the egg yolks gently by adding a ladle of the milk mixture at a time to raise the temperature of the eggs. Beat the egg yolks and cornflour in a bowl until smooth. Temper the egg yolks gently by adding a ladle of the milk mixture at a time to raise the temperature of the eggs. Pour the remaining milk over the eggs, then pour the mixture back into the pan and return to a medium heat, stirring constantly until it thickens and covers the back of the spoon. Remove from the heat and transfer to a jug, cover with cling film to prevent the skin from forming. Pour the remaining milk over the eggs, then pour the mixture back into the pan and return to a medium heat, stirring constantly until it thickens and covers the back of the spoon. Remove from the heat and transfer to a jug, cover with cling film to prevent the skin from forming. Serve slices of the cake with the custard poured over. Serve slices of the cake with the custard poured over. | {
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"url": "https://www.bbc.co.uk/food/recipes/pineapple_upside-down_82924",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pineapple and cherry upside-down cake recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Agave nectar and a maple syrup custard enhance and enrich natural pineapple sweetness in this cake. Who needs refined sugar? For this recipe you will need a deep 30x20cm/12x8in baking tin. 200g/7oz agave nectar (light and mild), plus 4 tbsp for the base and to drizzle 1 x 425g tin pineapple slices in fruit juice, drained and patted dry with kitchen roll 8 frozen cherries, defrosted and stones removed300g/10½oz self-raising flour¼ tsp fine table salt300g/10½oz unsalted butter, melted and cooled5 large free-range eggs, lightly beaten 200g/7oz agave nectar (light and mild), plus 4 tbsp for the base and to drizzle 1 x 425g tin pineapple slices in fruit juice, drained and patted dry with kitchen roll 8 frozen cherries, defrosted and stones removed 300g/10½oz self-raising flour ¼ tsp fine table salt 300g/10½oz unsalted butter, melted and cooled 5 large free-range eggs, lightly beaten 500ml/18fl oz full-fat milk60g/2¼oz maple syrup1 tsp vanilla extract1 vanilla pod, seeds only6 medium free-range egg yolks15g/½oz cornflour 500ml/18fl oz full-fat milk 60g/2¼oz maple syrup 1 tsp vanilla extract 1 vanilla pod, seeds only 6 medium free-range egg yolks 15g/½oz cornflour Method For the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease a deep 30x20cm/12x8in baking tin and line the base and sides with baking parchment. Set aside. Spread 2 tablespoons of the agave nectar over the base of the tin using the back of the spoon. Arrange the pineapple rings in the tin. Fill the rings of the pineapple with the cherries. Sift the flour and salt into a bowl. Make a well in the middle and add the melted butter, agave nectar and lightly beaten eggs. Fold the mixture together gently.Carefully pour the cake mixture over the prepared pineapples and cherries, easing with the back of the spoon and being careful not to dislodge the arranged fruit. Smooth the top and bake for 35-40 minutes, or until a wooden skewer inserted into the cake comes out clean.Allow the tin to cool on a wire rack for 5 minutes, then gently turn out of the tin onto the rack to cool completely. Carefully peel the parchment paper off and drizzle with the remaining agave nectar. For the maple syrup custard sauce, put the milk, maple syrup, vanilla extract and vanilla seeds in a medium saucepan and bring to almost boiling point.Beat the egg yolks and cornflour in a bowl until smooth. Temper the egg yolks gently by adding a ladle of the milk mixture at a time to raise the temperature of the eggs.Pour the remaining milk over the eggs, then pour the mixture back into the pan and return to a medium heat, stirring constantly until it thickens and covers the back of the spoon. Remove from the heat and transfer to a jug, cover with cling film to prevent the skin from forming.Serve slices of the cake with the custard poured over. For the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease a deep 30x20cm/12x8in baking tin and line the base and sides with baking parchment. Set aside. For the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease a deep 30x20cm/12x8in baking tin and line the base and sides with baking parchment. Set aside. Spread 2 tablespoons of the agave nectar over the base of the tin using the back of the spoon. Arrange the pineapple rings in the tin. Fill the rings of the pineapple with the cherries. Spread 2 tablespoons of the agave nectar over the base of the tin using the back of the spoon. Arrange the pineapple rings in the tin. Fill the rings of the pineapple with the cherries. Sift the flour and salt into a bowl. Make a well in the middle and add the melted butter, agave nectar and lightly beaten eggs. Fold the mixture together gently. Sift the flour and salt into a bowl. Make a well in the middle and add the melted butter, agave nectar and lightly beaten eggs. Fold the mixture together gently. Carefully pour the cake mixture over the prepared pineapples and cherries, easing with the back of the spoon and being careful not to dislodge the arranged fruit. Smooth the top and bake for 35-40 minutes, or until a wooden skewer inserted into the cake comes out clean. Carefully pour the cake mixture over the prepared pineapples and cherries, easing with the back of the spoon and being careful not to dislodge the arranged fruit. Smooth the top and bake for 35-40 minutes, or until a wooden skewer inserted into the cake comes out clean. Allow the tin to cool on a wire rack for 5 minutes, then gently turn out of the tin onto the rack to cool completely. Carefully peel the parchment paper off and drizzle with the remaining agave nectar. Allow the tin to cool on a wire rack for 5 minutes, then gently turn out of the tin onto the rack to cool completely. Carefully peel the parchment paper off and drizzle with the remaining agave nectar. For the maple syrup custard sauce, put the milk, maple syrup, vanilla extract and vanilla seeds in a medium saucepan and bring to almost boiling point. For the maple syrup custard sauce, put the milk, maple syrup, vanilla extract and vanilla seeds in a medium saucepan and bring to almost boiling point. Beat the egg yolks and cornflour in a bowl until smooth. Temper the egg yolks gently by adding a ladle of the milk mixture at a time to raise the temperature of the eggs. Beat the egg yolks and cornflour in a bowl until smooth. Temper the egg yolks gently by adding a ladle of the milk mixture at a time to raise the temperature of the eggs. Pour the remaining milk over the eggs, then pour the mixture back into the pan and return to a medium heat, stirring constantly until it thickens and covers the back of the spoon. Remove from the heat and transfer to a jug, cover with cling film to prevent the skin from forming. Pour the remaining milk over the eggs, then pour the mixture back into the pan and return to a medium heat, stirring constantly until it thickens and covers the back of the spoon. Remove from the heat and transfer to a jug, cover with cling film to prevent the skin from forming. Serve slices of the cake with the custard poured over. Serve slices of the cake with the custard poured over."
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} | 8507c6032182c662317ae52feb44e2a5f0fc6b3c880e5333d4b42bfa8a86a8de | Rum-flavoured pineapple upside-down cake recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rumflavouredpineappl_86353_16x9.jpg This tropical pineapple upside-down cake recipe doesn't feel retro, and who cares when it's loaded with tasty rum. 1 large can pineapple rings (8 rings), drained2 free-range eggs 125g/4½oz caster sugar150g/5¼oz plain flour2 tsp baking powder 2 tsp vanilla sugar (make your own by placing a split vanilla pod in some caster sugar)50g/1¾oz butter, melted ½ lemon, zest only 75ml/2½fl oz milk 3 tbsp good-quality dark rum 1 large can pineapple rings (8 rings), drained 2 free-range eggs 125g/4½oz caster sugar 150g/5¼oz plain flour 2 tsp baking powder 2 tsp vanilla sugar (make your own by placing a split vanilla pod in some caster sugar) 50g/1¾oz butter, melted ½ lemon, zest only 75ml/2½fl oz milk 3 tbsp good-quality dark rum Method Preheat the oven to 175C/350F/Gas 3.Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides).In a bowl, whisk together the eggs and sugar until frothy.In another bowl, mix the flour, baking powder and vanilla sugar together until well combined.Add the dry ingredients to the egg and sugar mixture and stir to combine.Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean.Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve. Preheat the oven to 175C/350F/Gas 3. Preheat the oven to 175C/350F/Gas 3. Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides). Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides). In a bowl, whisk together the eggs and sugar until frothy. In a bowl, whisk together the eggs and sugar until frothy. In another bowl, mix the flour, baking powder and vanilla sugar together until well combined. In another bowl, mix the flour, baking powder and vanilla sugar together until well combined. Add the dry ingredients to the egg and sugar mixture and stir to combine. Add the dry ingredients to the egg and sugar mixture and stir to combine. Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine. Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine. Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean. Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean. Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve. Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve. | {
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"title": "Rum-flavoured pineapple upside-down cake recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rumflavouredpineappl_86353_16x9.jpg This tropical pineapple upside-down cake recipe doesn't feel retro, and who cares when it's loaded with tasty rum. 1 large can pineapple rings (8 rings), drained2 free-range eggs 125g/4½oz caster sugar150g/5¼oz plain flour2 tsp baking powder 2 tsp vanilla sugar (make your own by placing a split vanilla pod in some caster sugar)50g/1¾oz butter, melted ½ lemon, zest only 75ml/2½fl oz milk 3 tbsp good-quality dark rum 1 large can pineapple rings (8 rings), drained 2 free-range eggs 125g/4½oz caster sugar 150g/5¼oz plain flour 2 tsp baking powder 2 tsp vanilla sugar (make your own by placing a split vanilla pod in some caster sugar) 50g/1¾oz butter, melted ½ lemon, zest only 75ml/2½fl oz milk 3 tbsp good-quality dark rum Method Preheat the oven to 175C/350F/Gas 3.Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides).In a bowl, whisk together the eggs and sugar until frothy.In another bowl, mix the flour, baking powder and vanilla sugar together until well combined.Add the dry ingredients to the egg and sugar mixture and stir to combine.Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean.Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve. Preheat the oven to 175C/350F/Gas 3. Preheat the oven to 175C/350F/Gas 3. Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides). Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides). In a bowl, whisk together the eggs and sugar until frothy. In a bowl, whisk together the eggs and sugar until frothy. In another bowl, mix the flour, baking powder and vanilla sugar together until well combined. In another bowl, mix the flour, baking powder and vanilla sugar together until well combined. Add the dry ingredients to the egg and sugar mixture and stir to combine. Add the dry ingredients to the egg and sugar mixture and stir to combine. Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine. Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine. Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean. Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean. Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve. Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve."
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} | 8f7eae441307e639f9b9622203bb5b378b39f6d5860b90927a299f6e244a787d | Toffee apple upside-down cake recipe
An average of 5.0 out of 5 stars from 6 ratings The delicious caramel and apple flavours of tarte tatin are used to update a retro favourite. butter, for greasing200g/7oz caster sugar 3 large Granny Smith apples, peeled, cored and sliced in 1cm/½in wedges1 large orange, zest only75g/2½oz dried cranberries butter, for greasing 200g/7oz caster sugar 3 large Granny Smith apples, peeled, cored and sliced in 1cm/½in wedges 1 large orange, zest only 75g/2½oz dried cranberries 225g/8oz salted butter, softened 225g/8oz golden caster sugar 225g/8oz self-raising flour½ tsp bicarbonate of soda 4 free-range eggs, at room temperature60ml/4 tbsp whole milk½ tsp vanilla extract 225g/8oz salted butter, softened 225g/8oz golden caster sugar 225g/8oz self-raising flour ½ tsp bicarbonate of soda 4 free-range eggs, at room temperature 60ml/4 tbsp whole milk ½ tsp vanilla extract 200g/7oz caster sugar 200g/7oz caster sugar Method Grease 23cm/9in square baking tin with butter and line it with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. For the topping, put a pan over a high heat. Add the sugar and three tablespoons of water and cook until it the sugar melts and turns amber – do not stir at any point. Remove from the heat and carefully pour the toffee into the lined baking tin, taking care to cover the base completely. Place the apple wedges in three rows on top of the toffee and sprinkle with a third of the orange zest. Add the cranberries in any gaps between the rows of apple. For the cake, beat the butter, the remaining orange zest and sugar until pale and fluffy. Sift together the flour and bicarbonate of soda and add a tablespoon of this to the butter mix along with one egg. Mix until combined and repeat the process until all the flour and eggs have been used. Stir in the milk and a few drops of vanilla. Pour into cake tin and gently smooth with a spatula. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Using oven gloves, place a cooling rack over the tin and quickly flip over, taking care not to burn yourself on any hot caramel that may leak from the tin. Remove from the tin and set aside to cool completely.For the caramel crown, in a pan set over a high heat add the sugar and two tablespoons of water and cook until a caramel forms, never stirring. Place the base of a clean cake tin on a heatproof mat. Drizzle over spoonfuls of the caramel to make a pattern. Allow to dry, and then gently remove and place on top of the cake. Grease 23cm/9in square baking tin with butter and line it with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Grease 23cm/9in square baking tin with butter and line it with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. For the topping, put a pan over a high heat. Add the sugar and three tablespoons of water and cook until it the sugar melts and turns amber – do not stir at any point. Remove from the heat and carefully pour the toffee into the lined baking tin, taking care to cover the base completely. Place the apple wedges in three rows on top of the toffee and sprinkle with a third of the orange zest. Add the cranberries in any gaps between the rows of apple. For the topping, put a pan over a high heat. Add the sugar and three tablespoons of water and cook until it the sugar melts and turns amber – do not stir at any point. Remove from the heat and carefully pour the toffee into the lined baking tin, taking care to cover the base completely. Place the apple wedges in three rows on top of the toffee and sprinkle with a third of the orange zest. Add the cranberries in any gaps between the rows of apple. For the cake, beat the butter, the remaining orange zest and sugar until pale and fluffy. Sift together the flour and bicarbonate of soda and add a tablespoon of this to the butter mix along with one egg. Mix until combined and repeat the process until all the flour and eggs have been used. Stir in the milk and a few drops of vanilla. Pour into cake tin and gently smooth with a spatula. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Using oven gloves, place a cooling rack over the tin and quickly flip over, taking care not to burn yourself on any hot caramel that may leak from the tin. Remove from the tin and set aside to cool completely. For the cake, beat the butter, the remaining orange zest and sugar until pale and fluffy. Sift together the flour and bicarbonate of soda and add a tablespoon of this to the butter mix along with one egg. Mix until combined and repeat the process until all the flour and eggs have been used. Stir in the milk and a few drops of vanilla. Pour into cake tin and gently smooth with a spatula. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Using oven gloves, place a cooling rack over the tin and quickly flip over, taking care not to burn yourself on any hot caramel that may leak from the tin. Remove from the tin and set aside to cool completely. For the caramel crown, in a pan set over a high heat add the sugar and two tablespoons of water and cook until a caramel forms, never stirring. Place the base of a clean cake tin on a heatproof mat. Drizzle over spoonfuls of the caramel to make a pattern. Allow to dry, and then gently remove and place on top of the cake. For the caramel crown, in a pan set over a high heat add the sugar and two tablespoons of water and cook until a caramel forms, never stirring. Place the base of a clean cake tin on a heatproof mat. Drizzle over spoonfuls of the caramel to make a pattern. Allow to dry, and then gently remove and place on top of the cake. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Toffee apple upside-down cake recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings The delicious caramel and apple flavours of tarte tatin are used to update a retro favourite. butter, for greasing200g/7oz caster sugar 3 large Granny Smith apples, peeled, cored and sliced in 1cm/½in wedges1 large orange, zest only75g/2½oz dried cranberries butter, for greasing 200g/7oz caster sugar 3 large Granny Smith apples, peeled, cored and sliced in 1cm/½in wedges 1 large orange, zest only 75g/2½oz dried cranberries 225g/8oz salted butter, softened 225g/8oz golden caster sugar 225g/8oz self-raising flour½ tsp bicarbonate of soda 4 free-range eggs, at room temperature60ml/4 tbsp whole milk½ tsp vanilla extract 225g/8oz salted butter, softened 225g/8oz golden caster sugar 225g/8oz self-raising flour ½ tsp bicarbonate of soda 4 free-range eggs, at room temperature 60ml/4 tbsp whole milk ½ tsp vanilla extract 200g/7oz caster sugar 200g/7oz caster sugar Method Grease 23cm/9in square baking tin with butter and line it with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. For the topping, put a pan over a high heat. Add the sugar and three tablespoons of water and cook until it the sugar melts and turns amber – do not stir at any point. Remove from the heat and carefully pour the toffee into the lined baking tin, taking care to cover the base completely. Place the apple wedges in three rows on top of the toffee and sprinkle with a third of the orange zest. Add the cranberries in any gaps between the rows of apple. For the cake, beat the butter, the remaining orange zest and sugar until pale and fluffy. Sift together the flour and bicarbonate of soda and add a tablespoon of this to the butter mix along with one egg. Mix until combined and repeat the process until all the flour and eggs have been used. Stir in the milk and a few drops of vanilla. Pour into cake tin and gently smooth with a spatula. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Using oven gloves, place a cooling rack over the tin and quickly flip over, taking care not to burn yourself on any hot caramel that may leak from the tin. Remove from the tin and set aside to cool completely.For the caramel crown, in a pan set over a high heat add the sugar and two tablespoons of water and cook until a caramel forms, never stirring. Place the base of a clean cake tin on a heatproof mat. Drizzle over spoonfuls of the caramel to make a pattern. Allow to dry, and then gently remove and place on top of the cake. Grease 23cm/9in square baking tin with butter and line it with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Grease 23cm/9in square baking tin with butter and line it with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. For the topping, put a pan over a high heat. Add the sugar and three tablespoons of water and cook until it the sugar melts and turns amber – do not stir at any point. Remove from the heat and carefully pour the toffee into the lined baking tin, taking care to cover the base completely. Place the apple wedges in three rows on top of the toffee and sprinkle with a third of the orange zest. Add the cranberries in any gaps between the rows of apple. For the topping, put a pan over a high heat. Add the sugar and three tablespoons of water and cook until it the sugar melts and turns amber – do not stir at any point. Remove from the heat and carefully pour the toffee into the lined baking tin, taking care to cover the base completely. Place the apple wedges in three rows on top of the toffee and sprinkle with a third of the orange zest. Add the cranberries in any gaps between the rows of apple. For the cake, beat the butter, the remaining orange zest and sugar until pale and fluffy. Sift together the flour and bicarbonate of soda and add a tablespoon of this to the butter mix along with one egg. Mix until combined and repeat the process until all the flour and eggs have been used. Stir in the milk and a few drops of vanilla. Pour into cake tin and gently smooth with a spatula. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Using oven gloves, place a cooling rack over the tin and quickly flip over, taking care not to burn yourself on any hot caramel that may leak from the tin. Remove from the tin and set aside to cool completely. For the cake, beat the butter, the remaining orange zest and sugar until pale and fluffy. Sift together the flour and bicarbonate of soda and add a tablespoon of this to the butter mix along with one egg. Mix until combined and repeat the process until all the flour and eggs have been used. Stir in the milk and a few drops of vanilla. Pour into cake tin and gently smooth with a spatula. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Using oven gloves, place a cooling rack over the tin and quickly flip over, taking care not to burn yourself on any hot caramel that may leak from the tin. Remove from the tin and set aside to cool completely. For the caramel crown, in a pan set over a high heat add the sugar and two tablespoons of water and cook until a caramel forms, never stirring. Place the base of a clean cake tin on a heatproof mat. Drizzle over spoonfuls of the caramel to make a pattern. Allow to dry, and then gently remove and place on top of the cake. For the caramel crown, in a pan set over a high heat add the sugar and two tablespoons of water and cook until a caramel forms, never stirring. Place the base of a clean cake tin on a heatproof mat. Drizzle over spoonfuls of the caramel to make a pattern. Allow to dry, and then gently remove and place on top of the cake."
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} | 8083bfc03b38910e7dcc14f06405f6d75c988832ce590692faeffd00206e499f | Classic Victoria sponge cake recipe
An average of 5.0 out of 5 stars from 10 ratings Bake James Martin's classic Victoria sponge cake, best served with a proper cup of tea. Equipment and preparation: You’ll need 2 x 20cm/8in sandwich tins, greased and lined. oil, for greasing200g/7oz butter200g/7oz caster sugar½ tsp vanilla essence4 free-range eggs200g/7oz self-raising flour, sifted½ jar raspberry jam175ml/6fl oz double cream, whipped250g/9oz raspberries2-3 tbsp icing sugar oil, for greasing 200g/7oz butter 200g/7oz caster sugar ½ tsp vanilla essence 4 free-range eggs 200g/7oz self-raising flour, sifted ½ jar raspberry jam 175ml/6fl oz double cream, whipped 250g/9oz raspberries 2-3 tbsp icing sugar Method Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins.Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined. Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins. Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.Turn the cake out onto a wire rack and set aside to cool. Spread one cake with the raspberry jam, followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top.To serve, dust with icing sugar and cut the cake into slices. Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins. Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins. Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined. Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined. Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins. Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins. Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. Turn the cake out onto a wire rack and set aside to cool. Turn the cake out onto a wire rack and set aside to cool. Spread one cake with the raspberry jam, followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top. Spread one cake with the raspberry jam, followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top. To serve, dust with icing sugar and cut the cake into slices. To serve, dust with icing sugar and cut the cake into slices. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Classic Victoria sponge cake recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings Bake James Martin's classic Victoria sponge cake, best served with a proper cup of tea. Equipment and preparation: You’ll need 2 x 20cm/8in sandwich tins, greased and lined. oil, for greasing200g/7oz butter200g/7oz caster sugar½ tsp vanilla essence4 free-range eggs200g/7oz self-raising flour, sifted½ jar raspberry jam175ml/6fl oz double cream, whipped250g/9oz raspberries2-3 tbsp icing sugar oil, for greasing 200g/7oz butter 200g/7oz caster sugar ½ tsp vanilla essence 4 free-range eggs 200g/7oz self-raising flour, sifted ½ jar raspberry jam 175ml/6fl oz double cream, whipped 250g/9oz raspberries 2-3 tbsp icing sugar Method Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins.Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined. Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins. Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.Turn the cake out onto a wire rack and set aside to cool. Spread one cake with the raspberry jam, followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top.To serve, dust with icing sugar and cut the cake into slices. Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins. Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins. Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined. Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined. Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins. Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins. Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. Turn the cake out onto a wire rack and set aside to cool. Turn the cake out onto a wire rack and set aside to cool. Spread one cake with the raspberry jam, followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top. Spread one cake with the raspberry jam, followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top. To serve, dust with icing sugar and cut the cake into slices. To serve, dust with icing sugar and cut the cake into slices."
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} | b02f7fbdae47f3ce76b2cef85be9779b28f763e366c3e720f5518645094450b9 | Blackberry cake recipe
An average of 5.0 out of 5 stars from 1 rating Spiced cream and blackberries give a modern twist to traditional sponge cake. Add a splash of blackberry liqueur if you like. 225g/8oz butter, softened225g/8oz caster sugar4 free-range eggs225g/8oz self-raising flour2 tbsp lemon juice 225g/8oz butter, softened 225g/8oz caster sugar 4 free-range eggs 225g/8oz self-raising flour 2 tbsp lemon juice 1 punnet blackberries1 tbsp caster sugar1 tbsp blackberry liqueur, such as crème de mure (optional) 1 punnet blackberries 1 tbsp caster sugar 1 tbsp blackberry liqueur, such as crème de mure (optional) 250ml/9fl oz double or whipping cream2 tbsp icing sugar½ tsp ground cardamom¼ tsp ground allspice¼ tsp ground cinnamon¼ tsp ground mace 250ml/9fl oz double or whipping cream 2 tbsp icing sugar ½ tsp ground cardamom ¼ tsp ground allspice ¼ tsp ground cinnamon ¼ tsp ground mace Method Preheat the oven to 180C/160C Fan/Gas 4. Butter and line 2 x 20cm/8in sandwich tins. Using a hand-held electric whisk or a stand mixer, cream the butter and sugar together until very light and fluffy – it should be almost mousse-like. This should take a good 5 minutes. Add the eggs, one at a time, with a tablespoon of the flour, mixing lightly between each addition, then add the remaining flour. Add as much lemon juice as necessary to give a dropping consistency, then divide the mixture between the two tins. Bake in the oven for between 20–25 minutes, or until the sponge has shrunk away from the sides slightly, is springy to touch and a very light golden-brown. Leave to cool in the tins for at least 10 minutes, then turn out onto a cooling rack.For the filling, put the blackberries in a bowl and sprinkle over the caster sugar and blackberry liqueur, if using. Leave to marinate for a short while – they will give out some juices.For the spiced cream, whip the cream in a bowl, then fold in the icing sugar and spices – the cream needs to be just beyond the soft peak stage. To assemble, pile the spiced cream onto one of the sponges. Top with the blackberries and pour over any juices. Place the remaining sponge on top. Dust with icing sugar or caster sugar and serve. Preheat the oven to 180C/160C Fan/Gas 4. Butter and line 2 x 20cm/8in sandwich tins. Using a hand-held electric whisk or a stand mixer, cream the butter and sugar together until very light and fluffy – it should be almost mousse-like. This should take a good 5 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Butter and line 2 x 20cm/8in sandwich tins. Using a hand-held electric whisk or a stand mixer, cream the butter and sugar together until very light and fluffy – it should be almost mousse-like. This should take a good 5 minutes. Add the eggs, one at a time, with a tablespoon of the flour, mixing lightly between each addition, then add the remaining flour. Add as much lemon juice as necessary to give a dropping consistency, then divide the mixture between the two tins. Add the eggs, one at a time, with a tablespoon of the flour, mixing lightly between each addition, then add the remaining flour. Add as much lemon juice as necessary to give a dropping consistency, then divide the mixture between the two tins. Bake in the oven for between 20–25 minutes, or until the sponge has shrunk away from the sides slightly, is springy to touch and a very light golden-brown. Leave to cool in the tins for at least 10 minutes, then turn out onto a cooling rack. Bake in the oven for between 20–25 minutes, or until the sponge has shrunk away from the sides slightly, is springy to touch and a very light golden-brown. Leave to cool in the tins for at least 10 minutes, then turn out onto a cooling rack. For the filling, put the blackberries in a bowl and sprinkle over the caster sugar and blackberry liqueur, if using. Leave to marinate for a short while – they will give out some juices. For the filling, put the blackberries in a bowl and sprinkle over the caster sugar and blackberry liqueur, if using. Leave to marinate for a short while – they will give out some juices. For the spiced cream, whip the cream in a bowl, then fold in the icing sugar and spices – the cream needs to be just beyond the soft peak stage. For the spiced cream, whip the cream in a bowl, then fold in the icing sugar and spices – the cream needs to be just beyond the soft peak stage. To assemble, pile the spiced cream onto one of the sponges. Top with the blackberries and pour over any juices. Place the remaining sponge on top. Dust with icing sugar or caster sugar and serve. To assemble, pile the spiced cream onto one of the sponges. Top with the blackberries and pour over any juices. Place the remaining sponge on top. Dust with icing sugar or caster sugar and serve. Recipe tips You could use spelt flour instead of plain flour for a slightly nutty flavour, which works really well with blackberries. If you do, add 2 teaspoons of baking powder. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Blackberry cake recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Spiced cream and blackberries give a modern twist to traditional sponge cake. Add a splash of blackberry liqueur if you like. 225g/8oz butter, softened225g/8oz caster sugar4 free-range eggs225g/8oz self-raising flour2 tbsp lemon juice 225g/8oz butter, softened 225g/8oz caster sugar 4 free-range eggs 225g/8oz self-raising flour 2 tbsp lemon juice 1 punnet blackberries1 tbsp caster sugar1 tbsp blackberry liqueur, such as crème de mure (optional) 1 punnet blackberries 1 tbsp caster sugar 1 tbsp blackberry liqueur, such as crème de mure (optional) 250ml/9fl oz double or whipping cream2 tbsp icing sugar½ tsp ground cardamom¼ tsp ground allspice¼ tsp ground cinnamon¼ tsp ground mace 250ml/9fl oz double or whipping cream 2 tbsp icing sugar ½ tsp ground cardamom ¼ tsp ground allspice ¼ tsp ground cinnamon ¼ tsp ground mace Method Preheat the oven to 180C/160C Fan/Gas 4. Butter and line 2 x 20cm/8in sandwich tins. Using a hand-held electric whisk or a stand mixer, cream the butter and sugar together until very light and fluffy – it should be almost mousse-like. This should take a good 5 minutes. Add the eggs, one at a time, with a tablespoon of the flour, mixing lightly between each addition, then add the remaining flour. Add as much lemon juice as necessary to give a dropping consistency, then divide the mixture between the two tins. Bake in the oven for between 20–25 minutes, or until the sponge has shrunk away from the sides slightly, is springy to touch and a very light golden-brown. Leave to cool in the tins for at least 10 minutes, then turn out onto a cooling rack.For the filling, put the blackberries in a bowl and sprinkle over the caster sugar and blackberry liqueur, if using. Leave to marinate for a short while – they will give out some juices.For the spiced cream, whip the cream in a bowl, then fold in the icing sugar and spices – the cream needs to be just beyond the soft peak stage. To assemble, pile the spiced cream onto one of the sponges. Top with the blackberries and pour over any juices. Place the remaining sponge on top. Dust with icing sugar or caster sugar and serve. Preheat the oven to 180C/160C Fan/Gas 4. Butter and line 2 x 20cm/8in sandwich tins. Using a hand-held electric whisk or a stand mixer, cream the butter and sugar together until very light and fluffy – it should be almost mousse-like. This should take a good 5 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Butter and line 2 x 20cm/8in sandwich tins. Using a hand-held electric whisk or a stand mixer, cream the butter and sugar together until very light and fluffy – it should be almost mousse-like. This should take a good 5 minutes. Add the eggs, one at a time, with a tablespoon of the flour, mixing lightly between each addition, then add the remaining flour. Add as much lemon juice as necessary to give a dropping consistency, then divide the mixture between the two tins. Add the eggs, one at a time, with a tablespoon of the flour, mixing lightly between each addition, then add the remaining flour. Add as much lemon juice as necessary to give a dropping consistency, then divide the mixture between the two tins. Bake in the oven for between 20–25 minutes, or until the sponge has shrunk away from the sides slightly, is springy to touch and a very light golden-brown. Leave to cool in the tins for at least 10 minutes, then turn out onto a cooling rack. Bake in the oven for between 20–25 minutes, or until the sponge has shrunk away from the sides slightly, is springy to touch and a very light golden-brown. Leave to cool in the tins for at least 10 minutes, then turn out onto a cooling rack. For the filling, put the blackberries in a bowl and sprinkle over the caster sugar and blackberry liqueur, if using. Leave to marinate for a short while – they will give out some juices. For the filling, put the blackberries in a bowl and sprinkle over the caster sugar and blackberry liqueur, if using. Leave to marinate for a short while – they will give out some juices. For the spiced cream, whip the cream in a bowl, then fold in the icing sugar and spices – the cream needs to be just beyond the soft peak stage. For the spiced cream, whip the cream in a bowl, then fold in the icing sugar and spices – the cream needs to be just beyond the soft peak stage. To assemble, pile the spiced cream onto one of the sponges. Top with the blackberries and pour over any juices. Place the remaining sponge on top. Dust with icing sugar or caster sugar and serve. To assemble, pile the spiced cream onto one of the sponges. Top with the blackberries and pour over any juices. Place the remaining sponge on top. Dust with icing sugar or caster sugar and serve. Recipe tips You could use spelt flour instead of plain flour for a slightly nutty flavour, which works really well with blackberries. If you do, add 2 teaspoons of baking powder."
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} | e8e918ba7b1d75b814a45b31594abf94c01a6fb058460105a08af1ac8ad2f087 | The Hairy Bikers' Victoria sponge recipe
An average of 3.6 out of 5 stars from 9 ratings Let the Hairy Bikers, or the Hairy Bakers, show you how to make a classic British Victoria sponge cake with buttercream. A few raspberries and a pinch of spice give this easy cake a fun twist. 250g/9oz unsalted butter, plus extra for greasing250g/9oz golden caster sugar4 free-range eggs1 tsp vanilla extract250g/9oz self-raising flour 250g/9oz unsalted butter, plus extra for greasing 250g/9oz golden caster sugar 4 free-range eggs 1 tsp vanilla extract 250g/9oz self-raising flour 250g/9oz icing sugar125g/4oz unsalted butter, softened2 tsp hot water1 tsp ground cinnamon 250g/9oz icing sugar 125g/4oz unsalted butter, softened 2 tsp hot water 1 tsp ground cinnamon 250g/9oz good raspberry jamicing sugar, for dusting 250g/9oz good raspberry jam icing sugar, for dusting Method Preheat the oven to 180C/360F/Gas 4.For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment.Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour).Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour.Add the vanilla extract and fold in the flour.Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked.Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack.Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy. Add the cinnamon and mix well.To serve, trim the top off one of the cakes to make a level surface.Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream.Sandwich the second cake on the top and press down lightly.Dust the top of the cake with icing sugar and serve in generous slices. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment. For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment. Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour). Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour). Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour. Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour. Add the vanilla extract and fold in the flour. Add the vanilla extract and fold in the flour. Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked. Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked. Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack. Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack. Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy. Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy. Add the cinnamon and mix well. Add the cinnamon and mix well. To serve, trim the top off one of the cakes to make a level surface. To serve, trim the top off one of the cakes to make a level surface. Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream. Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream. Sandwich the second cake on the top and press down lightly. Sandwich the second cake on the top and press down lightly. Dust the top of the cake with icing sugar and serve in generous slices. Dust the top of the cake with icing sugar and serve in generous slices. | {
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"content": "An average of 3.6 out of 5 stars from 9 ratings Let the Hairy Bikers, or the Hairy Bakers, show you how to make a classic British Victoria sponge cake with buttercream. A few raspberries and a pinch of spice give this easy cake a fun twist. 250g/9oz unsalted butter, plus extra for greasing250g/9oz golden caster sugar4 free-range eggs1 tsp vanilla extract250g/9oz self-raising flour 250g/9oz unsalted butter, plus extra for greasing 250g/9oz golden caster sugar 4 free-range eggs 1 tsp vanilla extract 250g/9oz self-raising flour 250g/9oz icing sugar125g/4oz unsalted butter, softened2 tsp hot water1 tsp ground cinnamon 250g/9oz icing sugar 125g/4oz unsalted butter, softened 2 tsp hot water 1 tsp ground cinnamon 250g/9oz good raspberry jamicing sugar, for dusting 250g/9oz good raspberry jam icing sugar, for dusting Method Preheat the oven to 180C/360F/Gas 4.For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment.Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour).Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour.Add the vanilla extract and fold in the flour.Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked.Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack.Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy. Add the cinnamon and mix well.To serve, trim the top off one of the cakes to make a level surface.Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream.Sandwich the second cake on the top and press down lightly.Dust the top of the cake with icing sugar and serve in generous slices. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment. For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment. Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour). Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour). Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour. Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour. Add the vanilla extract and fold in the flour. Add the vanilla extract and fold in the flour. Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked. Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked. Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack. Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack. Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy. Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy. Add the cinnamon and mix well. Add the cinnamon and mix well. To serve, trim the top off one of the cakes to make a level surface. To serve, trim the top off one of the cakes to make a level surface. Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream. Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream. Sandwich the second cake on the top and press down lightly. Sandwich the second cake on the top and press down lightly. Dust the top of the cake with icing sugar and serve in generous slices. Dust the top of the cake with icing sugar and serve in generous slices."
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} | 8da827ec049f57ba8495664c93b0826769cf81ae7863c24d15176069d5025ae7 | Raspberry Victoria sponge recipe
An average of 4.6 out of 5 stars from 10 ratings Make Victoria Sponge even more special with homemade raspberry jam. This jam recipe is super simple and ready in no time. 250g/9oz butter, at room temperature, plus extra for greasing250g/9oz caster sugarpinch salt5 free-range eggs1 tsp vanilla extract or ½ tsp vanilla bean paste250g/9oz self-raising flour, plus extra for dusting 250g/9oz butter, at room temperature, plus extra for greasing 250g/9oz caster sugar pinch salt 5 free-range eggs 1 tsp vanilla extract or ½ tsp vanilla bean paste 250g/9oz self-raising flour, plus extra for dusting 700g/1lb 9oz raspberries500g/1lb 2oz jam sugar½ lemon, juice only500ml/18fl oz double cream4 tbsp icing sugar 700g/1lb 9oz raspberries 500g/1lb 2oz jam sugar ½ lemon, juice only 500ml/18fl oz double cream 4 tbsp icing sugar Method Preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour two 20cm/8in loose-bottomed sponge tins, at least 4cm/1½in deep. Line the bases with baking parchment.Beat together the butter, caster sugar and a pinch of salt until pale and creamy. Gently whisk the eggs in a small bowl and then add them, a little at a time, to the creamed butter mixture. Add the vanilla and fold in the flour. Divide the mixture between the two prepared tins.Bake for 25-30 minutes until well-risen and golden-brown on top. Remove from the oven and turn the cakes out onto a wire cooling rack. Peel off the baking parchment and leave to cool completely.Meanwhile, make the jam. Tip 500g/1lb 2oz of the raspberries, the sugar and lemon juice into a large heavy-bottomed pan and stir over a moderate heat for 2-3 minutes, or until the sugar has dissolved. Turn up the heat and boil for 5 minutes – this is an ‘instant jam’ so you don’t have to check for setting point. Remove from the heat, pour into a tray and set aside to cool.Whip the double cream and put in a piping bag. Place one of the sponges on a plate or cake stand and spread with the jam. Pipe the cream on top of the jam and put the remaining raspberries on top. Place the second sponge on top and dust with icing sugar. Preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour two 20cm/8in loose-bottomed sponge tins, at least 4cm/1½in deep. Line the bases with baking parchment. Preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour two 20cm/8in loose-bottomed sponge tins, at least 4cm/1½in deep. Line the bases with baking parchment. Beat together the butter, caster sugar and a pinch of salt until pale and creamy. Gently whisk the eggs in a small bowl and then add them, a little at a time, to the creamed butter mixture. Add the vanilla and fold in the flour. Divide the mixture between the two prepared tins. Beat together the butter, caster sugar and a pinch of salt until pale and creamy. Gently whisk the eggs in a small bowl and then add them, a little at a time, to the creamed butter mixture. Add the vanilla and fold in the flour. Divide the mixture between the two prepared tins. Bake for 25-30 minutes until well-risen and golden-brown on top. Remove from the oven and turn the cakes out onto a wire cooling rack. Peel off the baking parchment and leave to cool completely. Bake for 25-30 minutes until well-risen and golden-brown on top. Remove from the oven and turn the cakes out onto a wire cooling rack. Peel off the baking parchment and leave to cool completely. Meanwhile, make the jam. Tip 500g/1lb 2oz of the raspberries, the sugar and lemon juice into a large heavy-bottomed pan and stir over a moderate heat for 2-3 minutes, or until the sugar has dissolved. Turn up the heat and boil for 5 minutes – this is an ‘instant jam’ so you don’t have to check for setting point. Remove from the heat, pour into a tray and set aside to cool. Meanwhile, make the jam. Tip 500g/1lb 2oz of the raspberries, the sugar and lemon juice into a large heavy-bottomed pan and stir over a moderate heat for 2-3 minutes, or until the sugar has dissolved. Turn up the heat and boil for 5 minutes – this is an ‘instant jam’ so you don’t have to check for setting point. Remove from the heat, pour into a tray and set aside to cool. Whip the double cream and put in a piping bag. Place one of the sponges on a plate or cake stand and spread with the jam. Pipe the cream on top of the jam and put the remaining raspberries on top. Place the second sponge on top and dust with icing sugar. Whip the double cream and put in a piping bag. Place one of the sponges on a plate or cake stand and spread with the jam. Pipe the cream on top of the jam and put the remaining raspberries on top. Place the second sponge on top and dust with icing sugar. | {
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"content": "An average of 4.6 out of 5 stars from 10 ratings Make Victoria Sponge even more special with homemade raspberry jam. This jam recipe is super simple and ready in no time. 250g/9oz butter, at room temperature, plus extra for greasing250g/9oz caster sugarpinch salt5 free-range eggs1 tsp vanilla extract or ½ tsp vanilla bean paste250g/9oz self-raising flour, plus extra for dusting 250g/9oz butter, at room temperature, plus extra for greasing 250g/9oz caster sugar pinch salt 5 free-range eggs 1 tsp vanilla extract or ½ tsp vanilla bean paste 250g/9oz self-raising flour, plus extra for dusting 700g/1lb 9oz raspberries500g/1lb 2oz jam sugar½ lemon, juice only500ml/18fl oz double cream4 tbsp icing sugar 700g/1lb 9oz raspberries 500g/1lb 2oz jam sugar ½ lemon, juice only 500ml/18fl oz double cream 4 tbsp icing sugar Method Preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour two 20cm/8in loose-bottomed sponge tins, at least 4cm/1½in deep. Line the bases with baking parchment.Beat together the butter, caster sugar and a pinch of salt until pale and creamy. Gently whisk the eggs in a small bowl and then add them, a little at a time, to the creamed butter mixture. Add the vanilla and fold in the flour. Divide the mixture between the two prepared tins.Bake for 25-30 minutes until well-risen and golden-brown on top. Remove from the oven and turn the cakes out onto a wire cooling rack. Peel off the baking parchment and leave to cool completely.Meanwhile, make the jam. Tip 500g/1lb 2oz of the raspberries, the sugar and lemon juice into a large heavy-bottomed pan and stir over a moderate heat for 2-3 minutes, or until the sugar has dissolved. Turn up the heat and boil for 5 minutes – this is an ‘instant jam’ so you don’t have to check for setting point. Remove from the heat, pour into a tray and set aside to cool.Whip the double cream and put in a piping bag. Place one of the sponges on a plate or cake stand and spread with the jam. Pipe the cream on top of the jam and put the remaining raspberries on top. Place the second sponge on top and dust with icing sugar. Preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour two 20cm/8in loose-bottomed sponge tins, at least 4cm/1½in deep. Line the bases with baking parchment. Preheat the oven to 190C/170C Fan/Gas 5. Lightly grease and flour two 20cm/8in loose-bottomed sponge tins, at least 4cm/1½in deep. Line the bases with baking parchment. Beat together the butter, caster sugar and a pinch of salt until pale and creamy. Gently whisk the eggs in a small bowl and then add them, a little at a time, to the creamed butter mixture. Add the vanilla and fold in the flour. Divide the mixture between the two prepared tins. Beat together the butter, caster sugar and a pinch of salt until pale and creamy. Gently whisk the eggs in a small bowl and then add them, a little at a time, to the creamed butter mixture. Add the vanilla and fold in the flour. Divide the mixture between the two prepared tins. Bake for 25-30 minutes until well-risen and golden-brown on top. Remove from the oven and turn the cakes out onto a wire cooling rack. Peel off the baking parchment and leave to cool completely. Bake for 25-30 minutes until well-risen and golden-brown on top. Remove from the oven and turn the cakes out onto a wire cooling rack. Peel off the baking parchment and leave to cool completely. Meanwhile, make the jam. Tip 500g/1lb 2oz of the raspberries, the sugar and lemon juice into a large heavy-bottomed pan and stir over a moderate heat for 2-3 minutes, or until the sugar has dissolved. Turn up the heat and boil for 5 minutes – this is an ‘instant jam’ so you don’t have to check for setting point. Remove from the heat, pour into a tray and set aside to cool. Meanwhile, make the jam. Tip 500g/1lb 2oz of the raspberries, the sugar and lemon juice into a large heavy-bottomed pan and stir over a moderate heat for 2-3 minutes, or until the sugar has dissolved. Turn up the heat and boil for 5 minutes – this is an ‘instant jam’ so you don’t have to check for setting point. Remove from the heat, pour into a tray and set aside to cool. Whip the double cream and put in a piping bag. Place one of the sponges on a plate or cake stand and spread with the jam. Pipe the cream on top of the jam and put the remaining raspberries on top. Place the second sponge on top and dust with icing sugar. Whip the double cream and put in a piping bag. Place one of the sponges on a plate or cake stand and spread with the jam. Pipe the cream on top of the jam and put the remaining raspberries on top. Place the second sponge on top and dust with icing sugar."
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} | a5fe52a1ee4a7820200705d0645fc16e24ddc7f9ac16b3d2bd2253fc4885d9f0 | Victoria sponge recipe
An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/victoriasponge_13555_16x9.jpg This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights. 225g/8oz butter or margarine, softened at room temperature225g/8oz caster sugar4 medium free-range eggs2 tsp vanilla extract225g/8oz self raising flourmilk, to loosen200ml/7fl oz double cream250g/9oz mixed berriesicing sugar, for dusting 225g/8oz butter or margarine, softened at room temperature 225g/8oz caster sugar 4 medium free-range eggs 2 tsp vanilla extract 225g/8oz self raising flour milk, to loosen 200ml/7fl oz double cream 250g/9oz mixed berries icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 18cm/7in cake tins with baking paper. Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed. Sandwich the cakes together the whipped cream and berries. Dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 18cm/7in cake tins with baking paper. Grease and line 2 x 18cm/7in cake tins with baking paper. Cream the butter and the sugar together in a bowl until pale and fluffy. Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread out with a spatula. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack. Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed. Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed. Sandwich the cakes together the whipped cream and berries. Dust with icing sugar. Sandwich the cakes together the whipped cream and berries. Dust with icing sugar. Recipe tips To freeze the cakes: Allow the cakes to cool completely after step 8, then wrap each cake well in clingfilm or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling. | {
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"content": "An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/victoriasponge_13555_16x9.jpg This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights. 225g/8oz butter or margarine, softened at room temperature225g/8oz caster sugar4 medium free-range eggs2 tsp vanilla extract225g/8oz self raising flourmilk, to loosen200ml/7fl oz double cream250g/9oz mixed berriesicing sugar, for dusting 225g/8oz butter or margarine, softened at room temperature 225g/8oz caster sugar 4 medium free-range eggs 2 tsp vanilla extract 225g/8oz self raising flour milk, to loosen 200ml/7fl oz double cream 250g/9oz mixed berries icing sugar, for dusting Method Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 18cm/7in cake tins with baking paper. Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed. Sandwich the cakes together the whipped cream and berries. Dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease and line 2 x 18cm/7in cake tins with baking paper. Grease and line 2 x 18cm/7in cake tins with baking paper. Cream the butter and the sugar together in a bowl until pale and fluffy. Cream the butter and the sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time, and stir in the vanilla extract. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency. Divide the mixture between the cake tins and gently spread out with a spatula. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack. Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed. Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed. Sandwich the cakes together the whipped cream and berries. Dust with icing sugar. Sandwich the cakes together the whipped cream and berries. Dust with icing sugar. Recipe tips To freeze the cakes: Allow the cakes to cool completely after step 8, then wrap each cake well in clingfilm or freezer bags. Freeze for up to 6 months. Allow to defrost thoroughly before filling."
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} | d7b4c591432306916c93b1a8a7a8c7e35f01788ba2ea3251f3849b3fc79f7944 | Victoria sponge with fresh cream and jam recipe
An average of 3.5 out of 5 stars from 15 ratings Nigel Slater took actress Tamsin Greig down memory lane with this classic Victoria sponge, filled with jam and cream. 220g/8oz caster sugar220g/8oz butter, plus extra for greasing4 free-range eggs, beaten220g/8oz self-raising flour1 tsp vanilla extract4 tbsp strawberry or raspberry jam600ml/1 pint 2fl oz double cream, whippedicing sugar, to dust 220g/8oz caster sugar 220g/8oz butter, plus extra for greasing 4 free-range eggs, beaten 220g/8oz self-raising flour 1 tsp vanilla extract 4 tbsp strawberry or raspberry jam 600ml/1 pint 2fl oz double cream, whipped icing sugar, to dust Method Preheat the oven to 190C/375F/Gas 5.Grease and line two 23cm/9in cake tins. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs, alternating with a tablespoon of flour. Gently fold in the rest of the flour and vanilla extract, then divide equally between the two cake tins.Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool.When cool, spread one cake with jam and whipped double cream, then place the other cake on top. Dust with icing sugar and serve in slices. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in cake tins. Grease and line two 23cm/9in cake tins. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs, alternating with a tablespoon of flour. Gently fold in the rest of the flour and vanilla extract, then divide equally between the two cake tins. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs, alternating with a tablespoon of flour. Gently fold in the rest of the flour and vanilla extract, then divide equally between the two cake tins. Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool. Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool. When cool, spread one cake with jam and whipped double cream, then place the other cake on top. Dust with icing sugar and serve in slices. When cool, spread one cake with jam and whipped double cream, then place the other cake on top. Dust with icing sugar and serve in slices. | {
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"title": "Victoria sponge with fresh cream and jam recipe",
"content": "An average of 3.5 out of 5 stars from 15 ratings Nigel Slater took actress Tamsin Greig down memory lane with this classic Victoria sponge, filled with jam and cream. 220g/8oz caster sugar220g/8oz butter, plus extra for greasing4 free-range eggs, beaten220g/8oz self-raising flour1 tsp vanilla extract4 tbsp strawberry or raspberry jam600ml/1 pint 2fl oz double cream, whippedicing sugar, to dust 220g/8oz caster sugar 220g/8oz butter, plus extra for greasing 4 free-range eggs, beaten 220g/8oz self-raising flour 1 tsp vanilla extract 4 tbsp strawberry or raspberry jam 600ml/1 pint 2fl oz double cream, whipped icing sugar, to dust Method Preheat the oven to 190C/375F/Gas 5.Grease and line two 23cm/9in cake tins. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs, alternating with a tablespoon of flour. Gently fold in the rest of the flour and vanilla extract, then divide equally between the two cake tins.Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool.When cool, spread one cake with jam and whipped double cream, then place the other cake on top. Dust with icing sugar and serve in slices. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in cake tins. Grease and line two 23cm/9in cake tins. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs, alternating with a tablespoon of flour. Gently fold in the rest of the flour and vanilla extract, then divide equally between the two cake tins. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs, alternating with a tablespoon of flour. Gently fold in the rest of the flour and vanilla extract, then divide equally between the two cake tins. Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool. Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool. When cool, spread one cake with jam and whipped double cream, then place the other cake on top. Dust with icing sugar and serve in slices. When cool, spread one cake with jam and whipped double cream, then place the other cake on top. Dust with icing sugar and serve in slices."
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} | 606d19e8f480bb17ac0f14c84744a08d31127a113835839a188e048825e66e7f | Three-tier wedding cake recipe
For the sugar flowers, knead the white sugar paste until soft and pliable and roll it out until it is 5mm/¼in thick. Using the cutters, cut out different sized flowers. Roll small pieces of bronze sugar paste in balls and stick them into the middle of the flowers with the edible glue. Set aside to dry for a couple of hours. (The flowers can be made up to a month in advance and stored in an airtight container.)Preheat the oven to 160C/325F/Gas 1. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. Ensure that the greaseproof paper comes above the tin by about 9cm/3in so the top of the cake doesn’t burn.For the 30cm/12in tier, cream the butter and sugar together in a bowl until well combined. Slowly beat in the eggs, one at a time, until well combined. Fold in the flour, ground almonds, cinnamon and mixed spice. Stir in the dried fruit, zest and brandy. Spoon the mixture into the cake tin and bake in the oven for four hours, or until a skewer inserted into the middle comes out clean.Repeat steps 2 and 3 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean.Repeat steps 2 and 3 for the 15cm/6in tier and bake in the oven for two hours, or until a skewer inserted into the middle comes out clean.When the cakes are cooked, remove them from the oven set aside to cool for 15 minutes. Remove them from the tin and and place onto a wire rack to cool completely.Warm the apricot jam in a saucepan, then pass it through a sieve.Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam.Dust a work surface with icing sugar and roll out 500g/1lb 2oz of the marzipan until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered.Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing.Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing.Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake. To cover the 20cm/8in thick cake boards, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board.If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board. Add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the sugar flowers in on the top of the cake and around the sides of the 15cm/6in, 23cm/9in and 30cm/12in cake. For the sugar flowers, knead the white sugar paste until soft and pliable and roll it out until it is 5mm/¼in thick. Using the cutters, cut out different sized flowers. Roll small pieces of bronze sugar paste in balls and stick them into the middle of the flowers with the edible glue. Set aside to dry for a couple of hours. (The flowers can be made up to a month in advance and stored in an airtight container.) For the sugar flowers, knead the white sugar paste until soft and pliable and roll it out until it is 5mm/¼in thick. Using the cutters, cut out different sized flowers. Roll small pieces of bronze sugar paste in balls and stick them into the middle of the flowers with the edible glue. Set aside to dry for a couple of hours. (The flowers can be made up to a month in advance and stored in an airtight container.) Preheat the oven to 160C/325F/Gas 1. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. Ensure that the greaseproof paper comes above the tin by about 9cm/3in so the top of the cake doesn’t burn. Preheat the oven to 160C/325F/Gas 1. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. Ensure that the greaseproof paper comes above the tin by about 9cm/3in so the top of the cake doesn’t burn. For the 30cm/12in tier, cream the butter and sugar together in a bowl until well combined. Slowly beat in the eggs, one at a time, until well combined. Fold in the flour, ground almonds, cinnamon and mixed spice. For the 30cm/12in tier, cream the butter and sugar together in a bowl until well combined. Slowly beat in the eggs, one at a time, until well combined. Fold in the flour, ground almonds, cinnamon and mixed spice. Stir in the dried fruit, zest and brandy. Spoon the mixture into the cake tin and bake in the oven for four hours, or until a skewer inserted into the middle comes out clean. Stir in the dried fruit, zest and brandy. Spoon the mixture into the cake tin and bake in the oven for four hours, or until a skewer inserted into the middle comes out clean. Repeat steps 2 and 3 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean. Repeat steps 2 and 3 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean. Repeat steps 2 and 3 for the 15cm/6in tier and bake in the oven for two hours, or until a skewer inserted into the middle comes out clean. Repeat steps 2 and 3 for the 15cm/6in tier and bake in the oven for two hours, or until a skewer inserted into the middle comes out clean. When the cakes are cooked, remove them from the oven set aside to cool for 15 minutes. Remove them from the tin and and place onto a wire rack to cool completely. When the cakes are cooked, remove them from the oven set aside to cool for 15 minutes. Remove them from the tin and and place onto a wire rack to cool completely. Warm the apricot jam in a saucepan, then pass it through a sieve. Warm the apricot jam in a saucepan, then pass it through a sieve. Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam. Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam. Dust a work surface with icing sugar and roll out 500g/1lb 2oz of the marzipan until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered. Dust a work surface with icing sugar and roll out 500g/1lb 2oz of the marzipan until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered. Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing. Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing. Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing. Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing. Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake. To cover the 20cm/8in thick cake boards, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. To cover the 20cm/8in thick cake boards, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board. If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board. Add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the sugar flowers in on the top of the cake and around the sides of the 15cm/6in, 23cm/9in and 30cm/12in cake. If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board. Add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the sugar flowers in on the top of the cake and around the sides of the 15cm/6in, 23cm/9in and 30cm/12in cake. | {
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"title": "Three-tier wedding cake recipe",
"content": "For the sugar flowers, knead the white sugar paste until soft and pliable and roll it out until it is 5mm/¼in thick. Using the cutters, cut out different sized flowers. Roll small pieces of bronze sugar paste in balls and stick them into the middle of the flowers with the edible glue. Set aside to dry for a couple of hours. (The flowers can be made up to a month in advance and stored in an airtight container.)Preheat the oven to 160C/325F/Gas 1. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. Ensure that the greaseproof paper comes above the tin by about 9cm/3in so the top of the cake doesn’t burn.For the 30cm/12in tier, cream the butter and sugar together in a bowl until well combined. Slowly beat in the eggs, one at a time, until well combined. Fold in the flour, ground almonds, cinnamon and mixed spice. Stir in the dried fruit, zest and brandy. Spoon the mixture into the cake tin and bake in the oven for four hours, or until a skewer inserted into the middle comes out clean.Repeat steps 2 and 3 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean.Repeat steps 2 and 3 for the 15cm/6in tier and bake in the oven for two hours, or until a skewer inserted into the middle comes out clean.When the cakes are cooked, remove them from the oven set aside to cool for 15 minutes. Remove them from the tin and and place onto a wire rack to cool completely.Warm the apricot jam in a saucepan, then pass it through a sieve.Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam.Dust a work surface with icing sugar and roll out 500g/1lb 2oz of the marzipan until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered.Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing.Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing.Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake. To cover the 20cm/8in thick cake boards, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board.If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board. Add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the sugar flowers in on the top of the cake and around the sides of the 15cm/6in, 23cm/9in and 30cm/12in cake. For the sugar flowers, knead the white sugar paste until soft and pliable and roll it out until it is 5mm/¼in thick. Using the cutters, cut out different sized flowers. Roll small pieces of bronze sugar paste in balls and stick them into the middle of the flowers with the edible glue. Set aside to dry for a couple of hours. (The flowers can be made up to a month in advance and stored in an airtight container.) For the sugar flowers, knead the white sugar paste until soft and pliable and roll it out until it is 5mm/¼in thick. Using the cutters, cut out different sized flowers. Roll small pieces of bronze sugar paste in balls and stick them into the middle of the flowers with the edible glue. Set aside to dry for a couple of hours. (The flowers can be made up to a month in advance and stored in an airtight container.) Preheat the oven to 160C/325F/Gas 1. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. Ensure that the greaseproof paper comes above the tin by about 9cm/3in so the top of the cake doesn’t burn. Preheat the oven to 160C/325F/Gas 1. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin. Ensure that the greaseproof paper comes above the tin by about 9cm/3in so the top of the cake doesn’t burn. For the 30cm/12in tier, cream the butter and sugar together in a bowl until well combined. Slowly beat in the eggs, one at a time, until well combined. Fold in the flour, ground almonds, cinnamon and mixed spice. For the 30cm/12in tier, cream the butter and sugar together in a bowl until well combined. Slowly beat in the eggs, one at a time, until well combined. Fold in the flour, ground almonds, cinnamon and mixed spice. Stir in the dried fruit, zest and brandy. Spoon the mixture into the cake tin and bake in the oven for four hours, or until a skewer inserted into the middle comes out clean. Stir in the dried fruit, zest and brandy. Spoon the mixture into the cake tin and bake in the oven for four hours, or until a skewer inserted into the middle comes out clean. Repeat steps 2 and 3 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean. Repeat steps 2 and 3 for the 23cm/9in tier and bake in the oven for three hours, or until a skewer inserted into the middle comes out clean. Repeat steps 2 and 3 for the 15cm/6in tier and bake in the oven for two hours, or until a skewer inserted into the middle comes out clean. Repeat steps 2 and 3 for the 15cm/6in tier and bake in the oven for two hours, or until a skewer inserted into the middle comes out clean. When the cakes are cooked, remove them from the oven set aside to cool for 15 minutes. Remove them from the tin and and place onto a wire rack to cool completely. When the cakes are cooked, remove them from the oven set aside to cool for 15 minutes. Remove them from the tin and and place onto a wire rack to cool completely. Warm the apricot jam in a saucepan, then pass it through a sieve. Warm the apricot jam in a saucepan, then pass it through a sieve. Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam. Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board. Using a piece of string, measure the top and sides of the fruit cake (this is so that you roll the marzipan out to the right size). Paint the fruit cake all over with the apricot jam. Dust a work surface with icing sugar and roll out 500g/1lb 2oz of the marzipan until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered. Dust a work surface with icing sugar and roll out 500g/1lb 2oz of the marzipan until it is large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered. Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Paint the cake with cooled, boiled water. Knead 500g/1lb 2oz of the white icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the top and sides of the fruit cake (use the piece of string as a guide). Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge). Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing. Repeat steps 9, 10 and 11 for the 23cm/9in cake using 1kg/2lb 4oz each of marzipan and icing. Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing. Repeat steps 9, 10 and 11 for the 30cm/12in cake using 2kg/4lb 8oz each of marzipan and icing. Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake. To insert the dowelling rods, hold a dowelling rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, to form the four corners of a square in the centre of the cake. Measure, cut and insert the rods in the same way for the 30cm/12in cake. To cover the 20cm/8in thick cake boards, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. To cover the 20cm/8in thick cake boards, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/¼in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board. Repeat step 16 using 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board. If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board. Add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the sugar flowers in on the top of the cake and around the sides of the 15cm/6in, 23cm/9in and 30cm/12in cake. If you’re transporting the cakes to a venue, it’s best to transport them separately and assemble the cake at the venue. To assemble the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board. Add a little glue to the middle of the 35cm/14in cake board, then position the 30cm/12in cake in the middle. Place four of the pillars on top, positioning each one over a dowelling rod. Top with the 28cm/11in cake board, and repeat the process with the 23cm/9in cake, finishing with the 20cm/8in cake board and the 15cm/6in cake. Using the edible glue, arrange the sugar flowers in on the top of the cake and around the sides of the 15cm/6in, 23cm/9in and 30cm/12in cake."
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Melt 2 tablespoons of the butter in a saucepan over a medium–high heat, add the onion and cook for 5 minutes, until softened. Add the garlic and ginger and cook for a further minute, until the ginger becomes jammy. Add the rice to the onion mixture and stir to toast for 1 minute. Add the garlic powder and begin to add the stock, a ladle at a time, stirring constantly between each addition. Continue until all the stock has been absorbed and the rice is soft but still retains a slight bite: this will take about 25 minutes. Stir through the remaining butter and the spring onions, season to taste and cool completely.Meanwhile, make the adobo glaze: heat the oil in a saucepan over a medium–high heat and add the shallots. Cook for 5 minutes, until softened, then add the garlic and cook for another minute. Pour in the toyomansi, cane vinegar, soy sauce, sugar, 150ml/5fl oz water, bay leaves and pepper and simmer for about 15 minutes, until reduced and thickened. Pick out the bay leaves and blend the mixture until smooth, then pour back into a small saucepan to keep warm. To make the pickled cucumber, stir the vinegar and sugar together until the sugar has dissolved. Add the cucumber ribbons and set aside to lightly pickle.To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Lay the chicken skin on the baking tray and sprinkle with a little sea salt. Bake for 10–12 minutes until browned and crisped. Leave to cool, then break into shards approximately 5cm/2in in size.Butterfly the chicken breasts by running a sharp knife down the long side and cutting through to open out like a book. Lay each breast between two pieces of greaseproof paper and flatten by beating firmly with a rolling pin.Place a few tablespoons of the risotto across the centre of each chicken breast and roll up tightly. Place each rolled chicken breast on a generous sheet of cling film and tightly roll up into a log, tying the ends securely. Bring a large saucepan of water to just under a simmer. Lower the chicken roulades into the water and gently poach for 15 minutes, until firm to the touch. Remove from the water and leave to rest for 10 minutes.To make the charred spring onions, preheat a griddle pan over a high heat. Coat the spring onions with a little olive oil, place on the hot pan and cook until charred and softened. Season with smoked salt.Unwrap the roulades, discarding the cling film, and place in a large frying pan over a medium–high heat, adding about 4 tablespoons of the glaze and basting until sticky and coloured. Remove to a carving board. Slice the chicken roulades into rounds. Smear about 1 tablespoon of glaze on the bottom of each plate and add the chicken. Garnish with rolled-up pickled cucumber ribbons, shards of chicken skin and the charred spring onions. Melt 2 tablespoons of the butter in a saucepan over a medium–high heat, add the onion and cook for 5 minutes, until softened. Add the garlic and ginger and cook for a further minute, until the ginger becomes jammy. Melt 2 tablespoons of the butter in a saucepan over a medium–high heat, add the onion and cook for 5 minutes, until softened. Add the garlic and ginger and cook for a further minute, until the ginger becomes jammy. Add the rice to the onion mixture and stir to toast for 1 minute. Add the garlic powder and begin to add the stock, a ladle at a time, stirring constantly between each addition. Continue until all the stock has been absorbed and the rice is soft but still retains a slight bite: this will take about 25 minutes. Stir through the remaining butter and the spring onions, season to taste and cool completely. Add the rice to the onion mixture and stir to toast for 1 minute. Add the garlic powder and begin to add the stock, a ladle at a time, stirring constantly between each addition. Continue until all the stock has been absorbed and the rice is soft but still retains a slight bite: this will take about 25 minutes. Stir through the remaining butter and the spring onions, season to taste and cool completely. Meanwhile, make the adobo glaze: heat the oil in a saucepan over a medium–high heat and add the shallots. Cook for 5 minutes, until softened, then add the garlic and cook for another minute. Pour in the toyomansi, cane vinegar, soy sauce, sugar, 150ml/5fl oz water, bay leaves and pepper and simmer for about 15 minutes, until reduced and thickened. Pick out the bay leaves and blend the mixture until smooth, then pour back into a small saucepan to keep warm. Meanwhile, make the adobo glaze: heat the oil in a saucepan over a medium–high heat and add the shallots. Cook for 5 minutes, until softened, then add the garlic and cook for another minute. Pour in the toyomansi, cane vinegar, soy sauce, sugar, 150ml/5fl oz water, bay leaves and pepper and simmer for about 15 minutes, until reduced and thickened. Pick out the bay leaves and blend the mixture until smooth, then pour back into a small saucepan to keep warm. To make the pickled cucumber, stir the vinegar and sugar together until the sugar has dissolved. Add the cucumber ribbons and set aside to lightly pickle. To make the pickled cucumber, stir the vinegar and sugar together until the sugar has dissolved. Add the cucumber ribbons and set aside to lightly pickle. To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Lay the chicken skin on the baking tray and sprinkle with a little sea salt. Bake for 10–12 minutes until browned and crisped. Leave to cool, then break into shards approximately 5cm/2in in size. To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Lay the chicken skin on the baking tray and sprinkle with a little sea salt. Bake for 10–12 minutes until browned and crisped. Leave to cool, then break into shards approximately 5cm/2in in size. Butterfly the chicken breasts by running a sharp knife down the long side and cutting through to open out like a book. Lay each breast between two pieces of greaseproof paper and flatten by beating firmly with a rolling pin. Butterfly the chicken breasts by running a sharp knife down the long side and cutting through to open out like a book. Lay each breast between two pieces of greaseproof paper and flatten by beating firmly with a rolling pin. Place a few tablespoons of the risotto across the centre of each chicken breast and roll up tightly. Place each rolled chicken breast on a generous sheet of cling film and tightly roll up into a log, tying the ends securely. Place a few tablespoons of the risotto across the centre of each chicken breast and roll up tightly. Place each rolled chicken breast on a generous sheet of cling film and tightly roll up into a log, tying the ends securely. Bring a large saucepan of water to just under a simmer. Lower the chicken roulades into the water and gently poach for 15 minutes, until firm to the touch. Remove from the water and leave to rest for 10 minutes. Bring a large saucepan of water to just under a simmer. Lower the chicken roulades into the water and gently poach for 15 minutes, until firm to the touch. Remove from the water and leave to rest for 10 minutes. To make the charred spring onions, preheat a griddle pan over a high heat. Coat the spring onions with a little olive oil, place on the hot pan and cook until charred and softened. Season with smoked salt. To make the charred spring onions, preheat a griddle pan over a high heat. Coat the spring onions with a little olive oil, place on the hot pan and cook until charred and softened. Season with smoked salt. Unwrap the roulades, discarding the cling film, and place in a large frying pan over a medium–high heat, adding about 4 tablespoons of the glaze and basting until sticky and coloured. Remove to a carving board. Unwrap the roulades, discarding the cling film, and place in a large frying pan over a medium–high heat, adding about 4 tablespoons of the glaze and basting until sticky and coloured. Remove to a carving board. Slice the chicken roulades into rounds. Smear about 1 tablespoon of glaze on the bottom of each plate and add the chicken. Garnish with rolled-up pickled cucumber ribbons, shards of chicken skin and the charred spring onions. Slice the chicken roulades into rounds. Smear about 1 tablespoon of glaze on the bottom of each plate and add the chicken. Garnish with rolled-up pickled cucumber ribbons, shards of chicken skin and the charred spring onions. | {
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"content": "Melt 2 tablespoons of the butter in a saucepan over a medium–high heat, add the onion and cook for 5 minutes, until softened. Add the garlic and ginger and cook for a further minute, until the ginger becomes jammy. Add the rice to the onion mixture and stir to toast for 1 minute. Add the garlic powder and begin to add the stock, a ladle at a time, stirring constantly between each addition. Continue until all the stock has been absorbed and the rice is soft but still retains a slight bite: this will take about 25 minutes. Stir through the remaining butter and the spring onions, season to taste and cool completely.Meanwhile, make the adobo glaze: heat the oil in a saucepan over a medium–high heat and add the shallots. Cook for 5 minutes, until softened, then add the garlic and cook for another minute. Pour in the toyomansi, cane vinegar, soy sauce, sugar, 150ml/5fl oz water, bay leaves and pepper and simmer for about 15 minutes, until reduced and thickened. Pick out the bay leaves and blend the mixture until smooth, then pour back into a small saucepan to keep warm. To make the pickled cucumber, stir the vinegar and sugar together until the sugar has dissolved. Add the cucumber ribbons and set aside to lightly pickle.To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Lay the chicken skin on the baking tray and sprinkle with a little sea salt. Bake for 10–12 minutes until browned and crisped. Leave to cool, then break into shards approximately 5cm/2in in size.Butterfly the chicken breasts by running a sharp knife down the long side and cutting through to open out like a book. Lay each breast between two pieces of greaseproof paper and flatten by beating firmly with a rolling pin.Place a few tablespoons of the risotto across the centre of each chicken breast and roll up tightly. Place each rolled chicken breast on a generous sheet of cling film and tightly roll up into a log, tying the ends securely. Bring a large saucepan of water to just under a simmer. Lower the chicken roulades into the water and gently poach for 15 minutes, until firm to the touch. Remove from the water and leave to rest for 10 minutes.To make the charred spring onions, preheat a griddle pan over a high heat. Coat the spring onions with a little olive oil, place on the hot pan and cook until charred and softened. Season with smoked salt.Unwrap the roulades, discarding the cling film, and place in a large frying pan over a medium–high heat, adding about 4 tablespoons of the glaze and basting until sticky and coloured. Remove to a carving board. Slice the chicken roulades into rounds. Smear about 1 tablespoon of glaze on the bottom of each plate and add the chicken. Garnish with rolled-up pickled cucumber ribbons, shards of chicken skin and the charred spring onions. Melt 2 tablespoons of the butter in a saucepan over a medium–high heat, add the onion and cook for 5 minutes, until softened. Add the garlic and ginger and cook for a further minute, until the ginger becomes jammy. Melt 2 tablespoons of the butter in a saucepan over a medium–high heat, add the onion and cook for 5 minutes, until softened. Add the garlic and ginger and cook for a further minute, until the ginger becomes jammy. Add the rice to the onion mixture and stir to toast for 1 minute. Add the garlic powder and begin to add the stock, a ladle at a time, stirring constantly between each addition. Continue until all the stock has been absorbed and the rice is soft but still retains a slight bite: this will take about 25 minutes. Stir through the remaining butter and the spring onions, season to taste and cool completely. Add the rice to the onion mixture and stir to toast for 1 minute. Add the garlic powder and begin to add the stock, a ladle at a time, stirring constantly between each addition. Continue until all the stock has been absorbed and the rice is soft but still retains a slight bite: this will take about 25 minutes. Stir through the remaining butter and the spring onions, season to taste and cool completely. Meanwhile, make the adobo glaze: heat the oil in a saucepan over a medium–high heat and add the shallots. Cook for 5 minutes, until softened, then add the garlic and cook for another minute. Pour in the toyomansi, cane vinegar, soy sauce, sugar, 150ml/5fl oz water, bay leaves and pepper and simmer for about 15 minutes, until reduced and thickened. Pick out the bay leaves and blend the mixture until smooth, then pour back into a small saucepan to keep warm. Meanwhile, make the adobo glaze: heat the oil in a saucepan over a medium–high heat and add the shallots. Cook for 5 minutes, until softened, then add the garlic and cook for another minute. Pour in the toyomansi, cane vinegar, soy sauce, sugar, 150ml/5fl oz water, bay leaves and pepper and simmer for about 15 minutes, until reduced and thickened. Pick out the bay leaves and blend the mixture until smooth, then pour back into a small saucepan to keep warm. To make the pickled cucumber, stir the vinegar and sugar together until the sugar has dissolved. Add the cucumber ribbons and set aside to lightly pickle. To make the pickled cucumber, stir the vinegar and sugar together until the sugar has dissolved. Add the cucumber ribbons and set aside to lightly pickle. To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Lay the chicken skin on the baking tray and sprinkle with a little sea salt. Bake for 10–12 minutes until browned and crisped. Leave to cool, then break into shards approximately 5cm/2in in size. To make the crispy chicken skin, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Lay the chicken skin on the baking tray and sprinkle with a little sea salt. Bake for 10–12 minutes until browned and crisped. Leave to cool, then break into shards approximately 5cm/2in in size. Butterfly the chicken breasts by running a sharp knife down the long side and cutting through to open out like a book. Lay each breast between two pieces of greaseproof paper and flatten by beating firmly with a rolling pin. Butterfly the chicken breasts by running a sharp knife down the long side and cutting through to open out like a book. Lay each breast between two pieces of greaseproof paper and flatten by beating firmly with a rolling pin. Place a few tablespoons of the risotto across the centre of each chicken breast and roll up tightly. Place each rolled chicken breast on a generous sheet of cling film and tightly roll up into a log, tying the ends securely. Place a few tablespoons of the risotto across the centre of each chicken breast and roll up tightly. Place each rolled chicken breast on a generous sheet of cling film and tightly roll up into a log, tying the ends securely. Bring a large saucepan of water to just under a simmer. Lower the chicken roulades into the water and gently poach for 15 minutes, until firm to the touch. Remove from the water and leave to rest for 10 minutes. Bring a large saucepan of water to just under a simmer. Lower the chicken roulades into the water and gently poach for 15 minutes, until firm to the touch. Remove from the water and leave to rest for 10 minutes. To make the charred spring onions, preheat a griddle pan over a high heat. Coat the spring onions with a little olive oil, place on the hot pan and cook until charred and softened. Season with smoked salt. To make the charred spring onions, preheat a griddle pan over a high heat. Coat the spring onions with a little olive oil, place on the hot pan and cook until charred and softened. Season with smoked salt. Unwrap the roulades, discarding the cling film, and place in a large frying pan over a medium–high heat, adding about 4 tablespoons of the glaze and basting until sticky and coloured. Remove to a carving board. Unwrap the roulades, discarding the cling film, and place in a large frying pan over a medium–high heat, adding about 4 tablespoons of the glaze and basting until sticky and coloured. Remove to a carving board. Slice the chicken roulades into rounds. Smear about 1 tablespoon of glaze on the bottom of each plate and add the chicken. Garnish with rolled-up pickled cucumber ribbons, shards of chicken skin and the charred spring onions. Slice the chicken roulades into rounds. Smear about 1 tablespoon of glaze on the bottom of each plate and add the chicken. Garnish with rolled-up pickled cucumber ribbons, shards of chicken skin and the charred spring onions."
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} | 7337748df773da8c2bbd03a3d34e70abc34e90b819cfaabeff5518e46852c7cd | ‘Why do they always go wrong?’ Your questions on Yorkshire puddings answered
We all love ’em, but they can be tricky to master. It seems everyone has a different opinion about how to get Yorkshire puddings right – so here is your definitive guide to nailing those puds. https://ichef.bbci.co.uk/images/ic/480xn/p0gbzxhp.jpg They are an intrinsic part of our Sunday roast and without them, toad in the hole wouldn’t even exist (shudder), but do you avoid making your own Yorkshire puddings because of all the pitfalls and seeming unpredictability of the results? Many people turn to shop-bought puds for ease. Yet, Yorkshire puddings can be really simple to make, and there’s no need to listen to all of the oft-circulated advice on how to make them. (Contrary to popular belief, opening the oven door while they’re cooking is – gasp! – unlikely to render your Sunday lunch an unmitigated disaster that you’ll never live down.) We asked you what issues you most encounter with these puds and what questions you had about making them, and your responses came thick and fast. Here’s what you wanted to know. ‘Should I be using water in the batter as well as milk?’ Yorkshire pudding batter has just three ingredients – milk, eggs and flour – but the addition of water can make the finished result puffy and light. The fat content of the milk and eggs brings richness, but it’s the water that helps them crisp up. So, if you want them rich and chewy then stick with just milk, but if that crisp and light texture is your bag, get some water involved too. Just sub half of the milk for water, so that the wet to dry ingredient ratio doesn’t change. For instance, if a recipe suggests 200ml milk (and no water), try using 100ml milk and 100ml water. Mary Berry’s Yorkshire pudding recipe is easy and foolproof ‘Can you use self-raising flour?’ It may seem logical that self-raising flour will give Yorkshire puddings more height, but those extra raising agents aren’t required. In fact, they can have the opposite effect and result in a flat pudding. You should always use plain flour – except, perhaps, if you’re making vegan Yorkies. (More on that later.) ‘Do you really need to rest your batter – and for how long?’ Advice varies from resting for just 20 minutes to overnight. Resting allows the starches and proteins to break down and the gluten to relax, which will not only improve the texture of your puds (think light and fluffy) but also the taste. If you don’t rest the batter, it doesn’t mean you’re in for a disastrous result, but those Yorkies won’t have the stretchiness or well-developed flavour that they could have had with a bit of relaxation before going into the oven. ‘Why are they coming out flat?’ There are a number of reasons why they might not be reaching the heights you hope, but most commonly it’s down to the oven or oil not being at the right temperature when the batter goes in. The oven should be hot – we’re talking 220C/200C Fan/Gas 6. Preheating your pan and oil (as well as your oven) ensures that steam will form as soon as the batter goes into it, causing it to puff up and get that glorious rise. On a practical level, it also means that the batter is far less likely to stick to the pan. If the batter sizzles as it’s poured in, you know you’re on the right track. Given the high temperature you’re cooking at, choose an oil that has a high smoking point, such as sunflower oil or vegetable oil. ‘Why are they so greasy?’ This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it’s also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan. It always pays to measure out the right amount – try and use a recipe that specifies the quantity of fat to use. If they do come out a touch greasy, just pop them on a little kitchen paper before serving, which will absorb some of that excess oil. Or you could follow the advice of Adebola Adeshina, chef patron at The Chubby Castor, Cambridgeshire, who suggests that once you’ve cooked your puds, you quickly flip them upside down and return to the oven for two minutes to dry out those bases and avoid any sogginess. ‘How can I make them gluten free?’ Gluten-free cooking expert Becky Excell has spent years perfecting her Yorkshire puddings and says the key is to keep things simple. “Yorkshire puddings are one of the easiest things to make gluten free as you don’t need any specialist ‘free from’ products. All you need are eggs, milk and… cornflour! “Cornflour creates lovely light Yorkshire puddings. But be warned – they come out huge! If you don’t have cornflour, you can also use tapioca starch as a like-for-like swap, which creates equally fabulous Yorkshire puds. Avoid using a gluten-free flour blend as that tends to contain a mix of ingredients (including rice flour) which is heavier so leads to a less crisp and puffed-up pud. Also, flour blends are specialist ‘free from’ products so more expensive than simple cornflour.” ‘Would they work in an air fryer?’ Absolutely – just perhaps with a tiny tweak. Adeshina suggests you follow your regular recipe and method but adjust your cooking time as “they’ll need five minutes less in an air fryer.” Depending on your model of air fryer though, the issue of space may be a deal breaker. If you want more than a couple, it’s going to be a struggle. ‘Can you make vegan Yorkshire puddings?’ Yes, is the short answer. However, it’s not just the eggs and milk you’ll want to swap for alternatives. Food author and blogger Karen Lee says that instead of plain flour you should opt for a mix of self-raising and chickpea or gram flour, and also add a little baking powder. This is because the egg would traditionally help your puds to rise, so without it, they need a little bit of help. If you stuck to plain flour, you’d need a heftier amount of baking powder to get that lift, which could give your Yorkies a metallic taste. Likewise, the gram flour (which she recommends you sieve to avoid lumps) will help thicken the batter. To make vegan Yorkshires, mix 75g/2¾oz self-raising flour, 75g/2¾oz gram or chickpea flour, ¼ teaspoon salt, ¼ teaspoon ground turmeric (for colour) and 1½ teaspoons baking powder in a bowl. In a separate bowl or jug, combine 90ml/3¼oz aquafaba, 180ml/6½oz soya milk and 180ml/6½oz water, then pour into the dry ingredients. Whisk well, add 10ml/⅓oz vinegar and continue to whisk – don’t be put off if the mix looks slightly curdled. Set your batter aside. Add a generous teaspoon of oil to each hole of a muffin tin and heat it in the oven at 220C/200C Fan/Gas 7. When the oven and oil are very hot, add the batter to the tin and cook for about 30 minutes, or until the Yorkies are nicely golden. ‘When I’m making toad in the hole, should I pre-cook the sausages?’ You’ll want to brown the sausages first (no need to cook them thoroughly at this stage, though) in your oven dish with around three tablespoons of oil. This serves two purposes: firstly, the oil will become flavoured with the sausage meat so improve the taste of your batter and, secondly, if your Yorkshire pudding browns quickly and needs to come out the oven, you won’t have to run the risk of those sausages not being cooked all the way through. It’s also worth bearing in mind that sausages vary wildly in terms of their fat content, which means the amount of liquid that leaks out while they are cooking will differ depending on which you use. Once you remove the heated pan from the oven (before adding the batter), check to see if it looks a little dry. If so, add more oil and pop it back in the oven to heat up before pouring in the batter. If you’re feeling lavish, you could add a little lard which, with its high saturated fat content, will make for a crispy batter. ‘How can I get an even rise on my batter when making toad in the hole?’ Lots of people seem to struggle with this: the batter on the outer side of the sausages – especially at the ends – rises high, but the batter between the sausages stays flat. If you want some puffiness in the middle too, the first thing to think about is what type of dish you’re using. A metallic dish will reach a higher temperature faster than a ceramic one, helping to give a good rise. Also, if the tin is too small, the batter will be too deep so won’t rise as high. To gauge the right size, this recipe, which makes four servings, suggests using a roasting tray which is about 30x20x6cm/12x8x2½in. So, if the one you’re using is considerably smaller, divide the mix into two dishes instead. Chef Michael Wignall from The Angel in the Yorkshire Dales, adds that making the batter the night before and then bringing it out of the fridge to get to room temperature before cooking means you’re less likely to have that stodgy, flat outcome. | {
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"title": "‘Why do they always go wrong?’ Your questions on Yorkshire puddings answered",
"content": "We all love ’em, but they can be tricky to master. It seems everyone has a different opinion about how to get Yorkshire puddings right – so here is your definitive guide to nailing those puds. https://ichef.bbci.co.uk/images/ic/480xn/p0gbzxhp.jpg They are an intrinsic part of our Sunday roast and without them, toad in the hole wouldn’t even exist (shudder), but do you avoid making your own Yorkshire puddings because of all the pitfalls and seeming unpredictability of the results? Many people turn to shop-bought puds for ease. Yet, Yorkshire puddings can be really simple to make, and there’s no need to listen to all of the oft-circulated advice on how to make them. (Contrary to popular belief, opening the oven door while they’re cooking is – gasp! – unlikely to render your Sunday lunch an unmitigated disaster that you’ll never live down.) We asked you what issues you most encounter with these puds and what questions you had about making them, and your responses came thick and fast. Here’s what you wanted to know. ‘Should I be using water in the batter as well as milk?’ Yorkshire pudding batter has just three ingredients – milk, eggs and flour – but the addition of water can make the finished result puffy and light. The fat content of the milk and eggs brings richness, but it’s the water that helps them crisp up. So, if you want them rich and chewy then stick with just milk, but if that crisp and light texture is your bag, get some water involved too. Just sub half of the milk for water, so that the wet to dry ingredient ratio doesn’t change. For instance, if a recipe suggests 200ml milk (and no water), try using 100ml milk and 100ml water. Mary Berry’s Yorkshire pudding recipe is easy and foolproof ‘Can you use self-raising flour?’ It may seem logical that self-raising flour will give Yorkshire puddings more height, but those extra raising agents aren’t required. In fact, they can have the opposite effect and result in a flat pudding. You should always use plain flour – except, perhaps, if you’re making vegan Yorkies. (More on that later.) ‘Do you really need to rest your batter – and for how long?’ Advice varies from resting for just 20 minutes to overnight. Resting allows the starches and proteins to break down and the gluten to relax, which will not only improve the texture of your puds (think light and fluffy) but also the taste. If you don’t rest the batter, it doesn’t mean you’re in for a disastrous result, but those Yorkies won’t have the stretchiness or well-developed flavour that they could have had with a bit of relaxation before going into the oven. ‘Why are they coming out flat?’ There are a number of reasons why they might not be reaching the heights you hope, but most commonly it’s down to the oven or oil not being at the right temperature when the batter goes in. The oven should be hot – we’re talking 220C/200C Fan/Gas 6. Preheating your pan and oil (as well as your oven) ensures that steam will form as soon as the batter goes into it, causing it to puff up and get that glorious rise. On a practical level, it also means that the batter is far less likely to stick to the pan. If the batter sizzles as it’s poured in, you know you’re on the right track. Given the high temperature you’re cooking at, choose an oil that has a high smoking point, such as sunflower oil or vegetable oil. ‘Why are they so greasy?’ This is about the oil. As mentioned, you need the oil to be very hot before adding your batter, but it’s also important to use the right amount. Too much will make the bottom of your Yorkshires greasy, while too little could see your puds stick to the pan. It always pays to measure out the right amount – try and use a recipe that specifies the quantity of fat to use. If they do come out a touch greasy, just pop them on a little kitchen paper before serving, which will absorb some of that excess oil. Or you could follow the advice of Adebola Adeshina, chef patron at The Chubby Castor, Cambridgeshire, who suggests that once you’ve cooked your puds, you quickly flip them upside down and return to the oven for two minutes to dry out those bases and avoid any sogginess. ‘How can I make them gluten free?’ Gluten-free cooking expert Becky Excell has spent years perfecting her Yorkshire puddings and says the key is to keep things simple. “Yorkshire puddings are one of the easiest things to make gluten free as you don’t need any specialist ‘free from’ products. All you need are eggs, milk and… cornflour! “Cornflour creates lovely light Yorkshire puddings. But be warned – they come out huge! If you don’t have cornflour, you can also use tapioca starch as a like-for-like swap, which creates equally fabulous Yorkshire puds. Avoid using a gluten-free flour blend as that tends to contain a mix of ingredients (including rice flour) which is heavier so leads to a less crisp and puffed-up pud. Also, flour blends are specialist ‘free from’ products so more expensive than simple cornflour.” ‘Would they work in an air fryer?’ Absolutely – just perhaps with a tiny tweak. Adeshina suggests you follow your regular recipe and method but adjust your cooking time as “they’ll need five minutes less in an air fryer.” Depending on your model of air fryer though, the issue of space may be a deal breaker. If you want more than a couple, it’s going to be a struggle. ‘Can you make vegan Yorkshire puddings?’ Yes, is the short answer. However, it’s not just the eggs and milk you’ll want to swap for alternatives. Food author and blogger Karen Lee says that instead of plain flour you should opt for a mix of self-raising and chickpea or gram flour, and also add a little baking powder. This is because the egg would traditionally help your puds to rise, so without it, they need a little bit of help. If you stuck to plain flour, you’d need a heftier amount of baking powder to get that lift, which could give your Yorkies a metallic taste. Likewise, the gram flour (which she recommends you sieve to avoid lumps) will help thicken the batter. To make vegan Yorkshires, mix 75g/2¾oz self-raising flour, 75g/2¾oz gram or chickpea flour, ¼ teaspoon salt, ¼ teaspoon ground turmeric (for colour) and 1½ teaspoons baking powder in a bowl. In a separate bowl or jug, combine 90ml/3¼oz aquafaba, 180ml/6½oz soya milk and 180ml/6½oz water, then pour into the dry ingredients. Whisk well, add 10ml/⅓oz vinegar and continue to whisk – don’t be put off if the mix looks slightly curdled. Set your batter aside. Add a generous teaspoon of oil to each hole of a muffin tin and heat it in the oven at 220C/200C Fan/Gas 7. When the oven and oil are very hot, add the batter to the tin and cook for about 30 minutes, or until the Yorkies are nicely golden. ‘When I’m making toad in the hole, should I pre-cook the sausages?’ You’ll want to brown the sausages first (no need to cook them thoroughly at this stage, though) in your oven dish with around three tablespoons of oil. This serves two purposes: firstly, the oil will become flavoured with the sausage meat so improve the taste of your batter and, secondly, if your Yorkshire pudding browns quickly and needs to come out the oven, you won’t have to run the risk of those sausages not being cooked all the way through. It’s also worth bearing in mind that sausages vary wildly in terms of their fat content, which means the amount of liquid that leaks out while they are cooking will differ depending on which you use. Once you remove the heated pan from the oven (before adding the batter), check to see if it looks a little dry. If so, add more oil and pop it back in the oven to heat up before pouring in the batter. If you’re feeling lavish, you could add a little lard which, with its high saturated fat content, will make for a crispy batter. ‘How can I get an even rise on my batter when making toad in the hole?’ Lots of people seem to struggle with this: the batter on the outer side of the sausages – especially at the ends – rises high, but the batter between the sausages stays flat. If you want some puffiness in the middle too, the first thing to think about is what type of dish you’re using. A metallic dish will reach a higher temperature faster than a ceramic one, helping to give a good rise. Also, if the tin is too small, the batter will be too deep so won’t rise as high. To gauge the right size, this recipe, which makes four servings, suggests using a roasting tray which is about 30x20x6cm/12x8x2½in. So, if the one you’re using is considerably smaller, divide the mix into two dishes instead. Chef Michael Wignall from The Angel in the Yorkshire Dales, adds that making the batter the night before and then bringing it out of the fridge to get to room temperature before cooking means you’re less likely to have that stodgy, flat outcome."
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} | 4a25bac81088454317b8647343cf059daf2b358f60bb9bb43f946f9935706bb6 | Thirty-garlic cloves chicken with roti jalla recipe
Start by putting the garlic in a small saucepan with 500ml/18fl oz water. Pop onto a high heat and as soon as the water comes to a boil, lower the heat to medium and leave to simmer for 10 minutes. Meanwhile, add the onion quarters, salt, paprika, garam masala and tomato purée to a food processor or blender. Drain the garlic cloves into a colander, reserving the liquid in a bowl. Save the garlic cloves for later. Add the cooking water to the processor with the onion mixture and whizz to a smooth paste. Add the oil to a large, flat casserole that has a lid. Add the two lemon halves to the pan and whack the heat up to high. This will gently release flavour into the oil. Remove the lemon halves. Pour the onion mixture in, squeeze all the juice out of the lemon halves and discard the flesh. Take the garlic cloves and remove any bits of skin that haven't already fallen off. Add the garlic into the pan and cook the mixture over a medium heat with the lid off for 7 minutes, or until the mixture is dry and there are no watery bits left in the pan. Add the chicken, stir through the mixture, cover and leave on a medium heat for 25 minutes. Be sure to give the whole thing a mix and turn the chicken onto the other side about halfway through cooking. If the sauce starts to catch, stir in a little water. Meanwhile, make the roti batter. Add the sifted chickpea flour, salt and onion seeds to a bowl and whisk to combine. Add the eggs, milk and oil and whisk until you have a smooth batter. Place a 24cm/9½in pancake pan or large frying pan over a high heat. Brush lightly with oil, then take tablespoons of the pancake mixture and drizzle all over the pan to make a lacy pancake. You will get larger clumps and smaller threads, which will mean all sorts of textures and shapes. You will need about 3–4 tablespoons of the mixture for each pancake. As soon as they hit the pan, they take about 30–45 seconds to cook. They are ready to flip over when the top has formed bubbles and they look dry on the surface. Turn out onto a plate and keep going until you have used up all the batter. Once the chicken is cooked, take off the heat, add the sliced olives and stir through. Move the chicken pieces around to create gaps in which to place the roti jalla. Bundle the pancakes up and pop them into the gaps. Serve in the centre of the table and dish up. Start by putting the garlic in a small saucepan with 500ml/18fl oz water. Pop onto a high heat and as soon as the water comes to a boil, lower the heat to medium and leave to simmer for 10 minutes. Start by putting the garlic in a small saucepan with 500ml/18fl oz water. Pop onto a high heat and as soon as the water comes to a boil, lower the heat to medium and leave to simmer for 10 minutes. Meanwhile, add the onion quarters, salt, paprika, garam masala and tomato purée to a food processor or blender. Meanwhile, add the onion quarters, salt, paprika, garam masala and tomato purée to a food processor or blender. Drain the garlic cloves into a colander, reserving the liquid in a bowl. Save the garlic cloves for later. Add the cooking water to the processor with the onion mixture and whizz to a smooth paste. Drain the garlic cloves into a colander, reserving the liquid in a bowl. Save the garlic cloves for later. Add the cooking water to the processor with the onion mixture and whizz to a smooth paste. Add the oil to a large, flat casserole that has a lid. Add the two lemon halves to the pan and whack the heat up to high. This will gently release flavour into the oil. Add the oil to a large, flat casserole that has a lid. Add the two lemon halves to the pan and whack the heat up to high. This will gently release flavour into the oil. Remove the lemon halves. Pour the onion mixture in, squeeze all the juice out of the lemon halves and discard the flesh. Remove the lemon halves. Pour the onion mixture in, squeeze all the juice out of the lemon halves and discard the flesh. Take the garlic cloves and remove any bits of skin that haven't already fallen off. Add the garlic into the pan and cook the mixture over a medium heat with the lid off for 7 minutes, or until the mixture is dry and there are no watery bits left in the pan. Take the garlic cloves and remove any bits of skin that haven't already fallen off. Add the garlic into the pan and cook the mixture over a medium heat with the lid off for 7 minutes, or until the mixture is dry and there are no watery bits left in the pan. Add the chicken, stir through the mixture, cover and leave on a medium heat for 25 minutes. Be sure to give the whole thing a mix and turn the chicken onto the other side about halfway through cooking. If the sauce starts to catch, stir in a little water. Add the chicken, stir through the mixture, cover and leave on a medium heat for 25 minutes. Be sure to give the whole thing a mix and turn the chicken onto the other side about halfway through cooking. If the sauce starts to catch, stir in a little water. Meanwhile, make the roti batter. Add the sifted chickpea flour, salt and onion seeds to a bowl and whisk to combine. Add the eggs, milk and oil and whisk until you have a smooth batter. Meanwhile, make the roti batter. Add the sifted chickpea flour, salt and onion seeds to a bowl and whisk to combine. Add the eggs, milk and oil and whisk until you have a smooth batter. Place a 24cm/9½in pancake pan or large frying pan over a high heat. Brush lightly with oil, then take tablespoons of the pancake mixture and drizzle all over the pan to make a lacy pancake. You will get larger clumps and smaller threads, which will mean all sorts of textures and shapes. You will need about 3–4 tablespoons of the mixture for each pancake. As soon as they hit the pan, they take about 30–45 seconds to cook. They are ready to flip over when the top has formed bubbles and they look dry on the surface. Turn out onto a plate and keep going until you have used up all the batter. Place a 24cm/9½in pancake pan or large frying pan over a high heat. Brush lightly with oil, then take tablespoons of the pancake mixture and drizzle all over the pan to make a lacy pancake. You will get larger clumps and smaller threads, which will mean all sorts of textures and shapes. You will need about 3–4 tablespoons of the mixture for each pancake. As soon as they hit the pan, they take about 30–45 seconds to cook. They are ready to flip over when the top has formed bubbles and they look dry on the surface. Turn out onto a plate and keep going until you have used up all the batter. Once the chicken is cooked, take off the heat, add the sliced olives and stir through. Move the chicken pieces around to create gaps in which to place the roti jalla. Bundle the pancakes up and pop them into the gaps. Once the chicken is cooked, take off the heat, add the sliced olives and stir through. Move the chicken pieces around to create gaps in which to place the roti jalla. Bundle the pancakes up and pop them into the gaps. Serve in the centre of the table and dish up. Serve in the centre of the table and dish up. | {
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"content": "Start by putting the garlic in a small saucepan with 500ml/18fl oz water. Pop onto a high heat and as soon as the water comes to a boil, lower the heat to medium and leave to simmer for 10 minutes. Meanwhile, add the onion quarters, salt, paprika, garam masala and tomato purée to a food processor or blender. Drain the garlic cloves into a colander, reserving the liquid in a bowl. Save the garlic cloves for later. Add the cooking water to the processor with the onion mixture and whizz to a smooth paste. Add the oil to a large, flat casserole that has a lid. Add the two lemon halves to the pan and whack the heat up to high. This will gently release flavour into the oil. Remove the lemon halves. Pour the onion mixture in, squeeze all the juice out of the lemon halves and discard the flesh. Take the garlic cloves and remove any bits of skin that haven't already fallen off. Add the garlic into the pan and cook the mixture over a medium heat with the lid off for 7 minutes, or until the mixture is dry and there are no watery bits left in the pan. Add the chicken, stir through the mixture, cover and leave on a medium heat for 25 minutes. Be sure to give the whole thing a mix and turn the chicken onto the other side about halfway through cooking. If the sauce starts to catch, stir in a little water. Meanwhile, make the roti batter. Add the sifted chickpea flour, salt and onion seeds to a bowl and whisk to combine. Add the eggs, milk and oil and whisk until you have a smooth batter. Place a 24cm/9½in pancake pan or large frying pan over a high heat. Brush lightly with oil, then take tablespoons of the pancake mixture and drizzle all over the pan to make a lacy pancake. You will get larger clumps and smaller threads, which will mean all sorts of textures and shapes. You will need about 3–4 tablespoons of the mixture for each pancake. As soon as they hit the pan, they take about 30–45 seconds to cook. They are ready to flip over when the top has formed bubbles and they look dry on the surface. Turn out onto a plate and keep going until you have used up all the batter. Once the chicken is cooked, take off the heat, add the sliced olives and stir through. Move the chicken pieces around to create gaps in which to place the roti jalla. Bundle the pancakes up and pop them into the gaps. Serve in the centre of the table and dish up. Start by putting the garlic in a small saucepan with 500ml/18fl oz water. Pop onto a high heat and as soon as the water comes to a boil, lower the heat to medium and leave to simmer for 10 minutes. Start by putting the garlic in a small saucepan with 500ml/18fl oz water. Pop onto a high heat and as soon as the water comes to a boil, lower the heat to medium and leave to simmer for 10 minutes. Meanwhile, add the onion quarters, salt, paprika, garam masala and tomato purée to a food processor or blender. Meanwhile, add the onion quarters, salt, paprika, garam masala and tomato purée to a food processor or blender. Drain the garlic cloves into a colander, reserving the liquid in a bowl. Save the garlic cloves for later. Add the cooking water to the processor with the onion mixture and whizz to a smooth paste. Drain the garlic cloves into a colander, reserving the liquid in a bowl. Save the garlic cloves for later. Add the cooking water to the processor with the onion mixture and whizz to a smooth paste. Add the oil to a large, flat casserole that has a lid. Add the two lemon halves to the pan and whack the heat up to high. This will gently release flavour into the oil. Add the oil to a large, flat casserole that has a lid. Add the two lemon halves to the pan and whack the heat up to high. This will gently release flavour into the oil. Remove the lemon halves. Pour the onion mixture in, squeeze all the juice out of the lemon halves and discard the flesh. Remove the lemon halves. Pour the onion mixture in, squeeze all the juice out of the lemon halves and discard the flesh. Take the garlic cloves and remove any bits of skin that haven't already fallen off. Add the garlic into the pan and cook the mixture over a medium heat with the lid off for 7 minutes, or until the mixture is dry and there are no watery bits left in the pan. Take the garlic cloves and remove any bits of skin that haven't already fallen off. Add the garlic into the pan and cook the mixture over a medium heat with the lid off for 7 minutes, or until the mixture is dry and there are no watery bits left in the pan. Add the chicken, stir through the mixture, cover and leave on a medium heat for 25 minutes. Be sure to give the whole thing a mix and turn the chicken onto the other side about halfway through cooking. If the sauce starts to catch, stir in a little water. Add the chicken, stir through the mixture, cover and leave on a medium heat for 25 minutes. Be sure to give the whole thing a mix and turn the chicken onto the other side about halfway through cooking. If the sauce starts to catch, stir in a little water. Meanwhile, make the roti batter. Add the sifted chickpea flour, salt and onion seeds to a bowl and whisk to combine. Add the eggs, milk and oil and whisk until you have a smooth batter. Meanwhile, make the roti batter. Add the sifted chickpea flour, salt and onion seeds to a bowl and whisk to combine. Add the eggs, milk and oil and whisk until you have a smooth batter. Place a 24cm/9½in pancake pan or large frying pan over a high heat. Brush lightly with oil, then take tablespoons of the pancake mixture and drizzle all over the pan to make a lacy pancake. You will get larger clumps and smaller threads, which will mean all sorts of textures and shapes. You will need about 3–4 tablespoons of the mixture for each pancake. As soon as they hit the pan, they take about 30–45 seconds to cook. They are ready to flip over when the top has formed bubbles and they look dry on the surface. Turn out onto a plate and keep going until you have used up all the batter. Place a 24cm/9½in pancake pan or large frying pan over a high heat. Brush lightly with oil, then take tablespoons of the pancake mixture and drizzle all over the pan to make a lacy pancake. You will get larger clumps and smaller threads, which will mean all sorts of textures and shapes. You will need about 3–4 tablespoons of the mixture for each pancake. As soon as they hit the pan, they take about 30–45 seconds to cook. They are ready to flip over when the top has formed bubbles and they look dry on the surface. Turn out onto a plate and keep going until you have used up all the batter. Once the chicken is cooked, take off the heat, add the sliced olives and stir through. Move the chicken pieces around to create gaps in which to place the roti jalla. Bundle the pancakes up and pop them into the gaps. Once the chicken is cooked, take off the heat, add the sliced olives and stir through. Move the chicken pieces around to create gaps in which to place the roti jalla. Bundle the pancakes up and pop them into the gaps. Serve in the centre of the table and dish up. Serve in the centre of the table and dish up."
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} | e19f2daa1b4633e0b80f609585023657a0e2f04245e87a1481db1fbe0aa6cfbf | Creamy ’nduja pasta recipe
An average of 3.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_nduja_pasta_88941_16x9.jpg This spicy take on a carbonara uses ’nduja, a soft, spicy sausage from Calabria in southern Italy. It adds a fiery, slightly funky kick to the much loved classic. 400g/14oz dried spaghetti4 free-range eggs50g/1¾oz Parmesan, finely grated, plus extra to serve50g/1¾oz pecorino, finely grated1 tbsp extra virgin olive oil100g/3½oz 'nduja2 garlic cloves, finely choppedsalt and freshly ground black pepper 400g/14oz dried spaghetti 4 free-range eggs 50g/1¾oz Parmesan, finely grated, plus extra to serve 50g/1¾oz pecorino, finely grated 1 tbsp extra virgin olive oil 100g/3½oz 'nduja 2 garlic cloves, finely chopped salt and freshly ground black pepper Method Cook the spaghetti in boiling salted water according to the packet instructions until al dente.Meanwhile, beat the eggs, Parmesan and pecorino in a small mixing bowl with some freshly ground black pepper.Heat the olive oil in a large frying pan over a medium heat. Add the ’nduja, breaking it up with a wooden spoon. Once it has softened, add the garlic and cook, stirring frequently, for 1 minute.Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the ’nduja mixture, stir well to coat, then remove the pan from the heat.Whisk a ladleful of the pasta cooking water into the egg mixture, then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed.Serve immediately, with extra Parmesan and freshly ground black pepper. Cook the spaghetti in boiling salted water according to the packet instructions until al dente. Cook the spaghetti in boiling salted water according to the packet instructions until al dente. Meanwhile, beat the eggs, Parmesan and pecorino in a small mixing bowl with some freshly ground black pepper. Meanwhile, beat the eggs, Parmesan and pecorino in a small mixing bowl with some freshly ground black pepper. Heat the olive oil in a large frying pan over a medium heat. Heat the olive oil in a large frying pan over a medium heat. Add the ’nduja, breaking it up with a wooden spoon. Once it has softened, add the garlic and cook, stirring frequently, for 1 minute. Add the ’nduja, breaking it up with a wooden spoon. Once it has softened, add the garlic and cook, stirring frequently, for 1 minute. Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the ’nduja mixture, stir well to coat, then remove the pan from the heat. Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the ’nduja mixture, stir well to coat, then remove the pan from the heat. Whisk a ladleful of the pasta cooking water into the egg mixture, then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed. Whisk a ladleful of the pasta cooking water into the egg mixture, then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed. Serve immediately, with extra Parmesan and freshly ground black pepper. Serve immediately, with extra Parmesan and freshly ground black pepper. | {
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"content": "An average of 3.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_nduja_pasta_88941_16x9.jpg This spicy take on a carbonara uses ’nduja, a soft, spicy sausage from Calabria in southern Italy. It adds a fiery, slightly funky kick to the much loved classic. 400g/14oz dried spaghetti4 free-range eggs50g/1¾oz Parmesan, finely grated, plus extra to serve50g/1¾oz pecorino, finely grated1 tbsp extra virgin olive oil100g/3½oz 'nduja2 garlic cloves, finely choppedsalt and freshly ground black pepper 400g/14oz dried spaghetti 4 free-range eggs 50g/1¾oz Parmesan, finely grated, plus extra to serve 50g/1¾oz pecorino, finely grated 1 tbsp extra virgin olive oil 100g/3½oz 'nduja 2 garlic cloves, finely chopped salt and freshly ground black pepper Method Cook the spaghetti in boiling salted water according to the packet instructions until al dente.Meanwhile, beat the eggs, Parmesan and pecorino in a small mixing bowl with some freshly ground black pepper.Heat the olive oil in a large frying pan over a medium heat. Add the ’nduja, breaking it up with a wooden spoon. Once it has softened, add the garlic and cook, stirring frequently, for 1 minute.Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the ’nduja mixture, stir well to coat, then remove the pan from the heat.Whisk a ladleful of the pasta cooking water into the egg mixture, then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed.Serve immediately, with extra Parmesan and freshly ground black pepper. Cook the spaghetti in boiling salted water according to the packet instructions until al dente. Cook the spaghetti in boiling salted water according to the packet instructions until al dente. Meanwhile, beat the eggs, Parmesan and pecorino in a small mixing bowl with some freshly ground black pepper. Meanwhile, beat the eggs, Parmesan and pecorino in a small mixing bowl with some freshly ground black pepper. Heat the olive oil in a large frying pan over a medium heat. Heat the olive oil in a large frying pan over a medium heat. Add the ’nduja, breaking it up with a wooden spoon. Once it has softened, add the garlic and cook, stirring frequently, for 1 minute. Add the ’nduja, breaking it up with a wooden spoon. Once it has softened, add the garlic and cook, stirring frequently, for 1 minute. Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the ’nduja mixture, stir well to coat, then remove the pan from the heat. Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the ’nduja mixture, stir well to coat, then remove the pan from the heat. Whisk a ladleful of the pasta cooking water into the egg mixture, then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed. Whisk a ladleful of the pasta cooking water into the egg mixture, then slowly pour it into the ’nduja and pasta mixture, stirring until the cheese has melted and formed a glossy sauce, adding a little more pasta cooking water if needed. Serve immediately, with extra Parmesan and freshly ground black pepper. Serve immediately, with extra Parmesan and freshly ground black pepper."
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} | dd6e0c641ae1f9b92077f97b903ef30bb367ec57457e97a795f4945014826f2a | Chipotle beef cheeks recipe
An average of 5.0 out of 5 stars from 2 ratings Beef cheek benefits from a low and slow simmer, giving it an irresistible pulled texture. The addition of chipotle chillies gives extra wow factor too! 4–8 chipotles chillies, to taste 3 tbsp olive oil1kg/2lb 4oz beef cheeks, trimmed of excess fat and cut into big chunks2 onions, roughly chopped4 garlic cloves, finely chopped700g/1lb 9oz passata4 tbsp red wine vinegar2 bay leaves1 tsp fresh (or dried) Mexican oregano sea salt 4–8 chipotles chillies, to taste 3 tbsp olive oil 1kg/2lb 4oz beef cheeks, trimmed of excess fat and cut into big chunks 2 onions, roughly chopped 4 garlic cloves, finely chopped 700g/1lb 9oz passata 4 tbsp red wine vinegar 2 bay leaves 1 tsp fresh (or dried) Mexican oregano sea salt 1 red onion, finely choppedred wine vinegar, to cover 1 red onion, finely chopped red wine vinegar, to cover 8 fresh flour tortillas100g/3½oz soured cream 75g/2½oz pickled habanero peppers75g/2½oz Cheddar, grated2 tbsp chopped fresh coriander 8 fresh flour tortillas 100g/3½oz soured cream 75g/2½oz pickled habanero peppers 75g/2½oz Cheddar, grated 2 tbsp chopped fresh coriander Method Preheat the oven to 150C/130C Fan/Gas 2.To make the chipotle beef cheeks, put the chillies in a shallow bowl and pour over hot water to cover. Leave to soak for 20 minutes.Heat the oil in a cast iron pan to a high heat and brown the meat all over – you will need to do this in batches. Remove the beef cheeks from the pan and set aside. Reduce the heat to medium, add the onions and garlic and cook until the vegetables have softened – about 10 minutes.Meanwhile, remove the chillies from the water and slice off the stems and discard them. Slice in half and carefully remove and discard the seeds, avoiding touching your eyes. Finely chop the chilli.Return the meat to the pan, add the passata, red wine vinegar, chopped chipotles, bay leaves, oregano and a big pinch of salt. Bring to the boil, then cover and cook for 4 hours, or until you can cut the meat with spoon. Allow to cool before using two forks to shred the meat. To make the red onion garnish, put the red onions in a shallow bowl and pour over the red wine vinegar. Leave to soak for 30 minutes. To serve, place 2 flour tortillas onto each of four serving plates and spread with the soured cream, top with the shredded beef cheek, and then the red onion, pickled habanero, cheese and fresh coriander. Roll and serve. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. To make the chipotle beef cheeks, put the chillies in a shallow bowl and pour over hot water to cover. Leave to soak for 20 minutes. To make the chipotle beef cheeks, put the chillies in a shallow bowl and pour over hot water to cover. Leave to soak for 20 minutes. Heat the oil in a cast iron pan to a high heat and brown the meat all over – you will need to do this in batches. Remove the beef cheeks from the pan and set aside. Reduce the heat to medium, add the onions and garlic and cook until the vegetables have softened – about 10 minutes. Heat the oil in a cast iron pan to a high heat and brown the meat all over – you will need to do this in batches. Remove the beef cheeks from the pan and set aside. Reduce the heat to medium, add the onions and garlic and cook until the vegetables have softened – about 10 minutes. Meanwhile, remove the chillies from the water and slice off the stems and discard them. Slice in half and carefully remove and discard the seeds, avoiding touching your eyes. Finely chop the chilli. Meanwhile, remove the chillies from the water and slice off the stems and discard them. Slice in half and carefully remove and discard the seeds, avoiding touching your eyes. Finely chop the chilli. Return the meat to the pan, add the passata, red wine vinegar, chopped chipotles, bay leaves, oregano and a big pinch of salt. Bring to the boil, then cover and cook for 4 hours, or until you can cut the meat with spoon. Allow to cool before using two forks to shred the meat. Return the meat to the pan, add the passata, red wine vinegar, chopped chipotles, bay leaves, oregano and a big pinch of salt. Bring to the boil, then cover and cook for 4 hours, or until you can cut the meat with spoon. Allow to cool before using two forks to shred the meat. To make the red onion garnish, put the red onions in a shallow bowl and pour over the red wine vinegar. Leave to soak for 30 minutes. To make the red onion garnish, put the red onions in a shallow bowl and pour over the red wine vinegar. Leave to soak for 30 minutes. To serve, place 2 flour tortillas onto each of four serving plates and spread with the soured cream, top with the shredded beef cheek, and then the red onion, pickled habanero, cheese and fresh coriander. Roll and serve. To serve, place 2 flour tortillas onto each of four serving plates and spread with the soured cream, top with the shredded beef cheek, and then the red onion, pickled habanero, cheese and fresh coriander. Roll and serve. Recipe tips Ask the butcher to trim and cut the beef cheek as it can be quite tough to slice through. | {
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"title": "Chipotle beef cheeks recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Beef cheek benefits from a low and slow simmer, giving it an irresistible pulled texture. The addition of chipotle chillies gives extra wow factor too! 4–8 chipotles chillies, to taste 3 tbsp olive oil1kg/2lb 4oz beef cheeks, trimmed of excess fat and cut into big chunks2 onions, roughly chopped4 garlic cloves, finely chopped700g/1lb 9oz passata4 tbsp red wine vinegar2 bay leaves1 tsp fresh (or dried) Mexican oregano sea salt 4–8 chipotles chillies, to taste 3 tbsp olive oil 1kg/2lb 4oz beef cheeks, trimmed of excess fat and cut into big chunks 2 onions, roughly chopped 4 garlic cloves, finely chopped 700g/1lb 9oz passata 4 tbsp red wine vinegar 2 bay leaves 1 tsp fresh (or dried) Mexican oregano sea salt 1 red onion, finely choppedred wine vinegar, to cover 1 red onion, finely chopped red wine vinegar, to cover 8 fresh flour tortillas100g/3½oz soured cream 75g/2½oz pickled habanero peppers75g/2½oz Cheddar, grated2 tbsp chopped fresh coriander 8 fresh flour tortillas 100g/3½oz soured cream 75g/2½oz pickled habanero peppers 75g/2½oz Cheddar, grated 2 tbsp chopped fresh coriander Method Preheat the oven to 150C/130C Fan/Gas 2.To make the chipotle beef cheeks, put the chillies in a shallow bowl and pour over hot water to cover. Leave to soak for 20 minutes.Heat the oil in a cast iron pan to a high heat and brown the meat all over – you will need to do this in batches. Remove the beef cheeks from the pan and set aside. Reduce the heat to medium, add the onions and garlic and cook until the vegetables have softened – about 10 minutes.Meanwhile, remove the chillies from the water and slice off the stems and discard them. Slice in half and carefully remove and discard the seeds, avoiding touching your eyes. Finely chop the chilli.Return the meat to the pan, add the passata, red wine vinegar, chopped chipotles, bay leaves, oregano and a big pinch of salt. Bring to the boil, then cover and cook for 4 hours, or until you can cut the meat with spoon. Allow to cool before using two forks to shred the meat. To make the red onion garnish, put the red onions in a shallow bowl and pour over the red wine vinegar. Leave to soak for 30 minutes. To serve, place 2 flour tortillas onto each of four serving plates and spread with the soured cream, top with the shredded beef cheek, and then the red onion, pickled habanero, cheese and fresh coriander. Roll and serve. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. To make the chipotle beef cheeks, put the chillies in a shallow bowl and pour over hot water to cover. Leave to soak for 20 minutes. To make the chipotle beef cheeks, put the chillies in a shallow bowl and pour over hot water to cover. Leave to soak for 20 minutes. Heat the oil in a cast iron pan to a high heat and brown the meat all over – you will need to do this in batches. Remove the beef cheeks from the pan and set aside. Reduce the heat to medium, add the onions and garlic and cook until the vegetables have softened – about 10 minutes. Heat the oil in a cast iron pan to a high heat and brown the meat all over – you will need to do this in batches. Remove the beef cheeks from the pan and set aside. Reduce the heat to medium, add the onions and garlic and cook until the vegetables have softened – about 10 minutes. Meanwhile, remove the chillies from the water and slice off the stems and discard them. Slice in half and carefully remove and discard the seeds, avoiding touching your eyes. Finely chop the chilli. Meanwhile, remove the chillies from the water and slice off the stems and discard them. Slice in half and carefully remove and discard the seeds, avoiding touching your eyes. Finely chop the chilli. Return the meat to the pan, add the passata, red wine vinegar, chopped chipotles, bay leaves, oregano and a big pinch of salt. Bring to the boil, then cover and cook for 4 hours, or until you can cut the meat with spoon. Allow to cool before using two forks to shred the meat. Return the meat to the pan, add the passata, red wine vinegar, chopped chipotles, bay leaves, oregano and a big pinch of salt. Bring to the boil, then cover and cook for 4 hours, or until you can cut the meat with spoon. Allow to cool before using two forks to shred the meat. To make the red onion garnish, put the red onions in a shallow bowl and pour over the red wine vinegar. Leave to soak for 30 minutes. To make the red onion garnish, put the red onions in a shallow bowl and pour over the red wine vinegar. Leave to soak for 30 minutes. To serve, place 2 flour tortillas onto each of four serving plates and spread with the soured cream, top with the shredded beef cheek, and then the red onion, pickled habanero, cheese and fresh coriander. Roll and serve. To serve, place 2 flour tortillas onto each of four serving plates and spread with the soured cream, top with the shredded beef cheek, and then the red onion, pickled habanero, cheese and fresh coriander. Roll and serve. Recipe tips Ask the butcher to trim and cut the beef cheek as it can be quite tough to slice through."
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} | 1d19b4a11d758b73b28389ab53bee157ca2da2d152dd5c0d498514ff5b75caca | Truffled potato and egg ravioli in porcini sauce recipe
An average of 5.0 out of 5 stars from 1 rating This special ravioli dish brings pasta to another level by serving it with truffles and porcini mushrooms. 250g/9oz ‘00’ flour, plus extra for dusting250g/9oz fine semolina40ml/1fl½ oz olive oil 250g/9oz ‘00’ flour, plus extra for dusting 250g/9oz fine semolina 40ml/1fl½ oz olive oil 4 tbsp mashed potatoes1 tbsp butter 1 tsp grated black truffle 1 tsp truffle oil2 free-range egg yolkssalt and freshly ground black pepper 4 tbsp mashed potatoes 1 tbsp butter 1 tsp grated black truffle 1 tsp truffle oil 2 free-range egg yolks salt and freshly ground black pepper 3 tbsp olive oil 1 small garlic clove, minced2 thyme sprigs2 fresh porcini mushrooms, 1 thinly sliced and 1 diced1 tsp diced black truffle splash sherry vinegar 50ml/2fl oz beef stock 1 tbsp truffle oil, or to taste20g/¾oz baby leaf spinach, to serve2 tbsp freshly grated Parmesan, to serve 3 tbsp olive oil 1 small garlic clove, minced 2 thyme sprigs 2 fresh porcini mushrooms, 1 thinly sliced and 1 diced 1 tsp diced black truffle splash sherry vinegar 50ml/2fl oz beef stock 1 tbsp truffle oil, or to taste 20g/¾oz baby leaf spinach, to serve 2 tbsp freshly grated Parmesan, to serve Method To make the pasta, place the flour and semolina in a large mixing bowl and make a well in the centre. Gradually add the oil and 225ml/8fl oz of water, incorporating the liquid to form a dough. Knead until the dough is smooth and elastic, then form into a ball, wrap in cling film and leave in the fridge for 1 hour.Using a pasta machine or a rolling pin, roll some of the pasta out into thin sheets – enough to make 4 large fresh pasta squares, each about 10cm/4in square. Cover the squares whilst you make the filling and freeze the rest of your pasta dough for another recipe.To make the ravioli, mix the mashed potato, butter, black truffle and truffle oil in a bowl. Season with salt and pepper. Spoon the potato mixture into the middle of one of the pasta squares and make a small dent in the top of the potato mixture. Sit the egg yolk in the dent in the potato mixture and carefully cover with the other pasta sheet. Brush the edges of the pasta squares with a little water and seal well. Repeat to make the second ravioli. Bring a saucepan of salted water to the boil and cook the raviolis for 2 minutes, then drain.To make the sauce, heat 2 tablespoons of olive oil with the garlic and thyme in a frying pan. Add the diced porcini and truffle and sauté for a few minutes. Add the splash of vinegar and cook until reduced. Add the beef stock and cook until reduced to a few tablespoons. Add the remaining olive oil and truffle oil to taste. To serve, arrange the slices of raw porcini and spinach in the bottom of a serving dish. Top with the ravioli, spoon over the sauce and sprinkle over the Parmesan. To make the pasta, place the flour and semolina in a large mixing bowl and make a well in the centre. Gradually add the oil and 225ml/8fl oz of water, incorporating the liquid to form a dough. Knead until the dough is smooth and elastic, then form into a ball, wrap in cling film and leave in the fridge for 1 hour. To make the pasta, place the flour and semolina in a large mixing bowl and make a well in the centre. Gradually add the oil and 225ml/8fl oz of water, incorporating the liquid to form a dough. Knead until the dough is smooth and elastic, then form into a ball, wrap in cling film and leave in the fridge for 1 hour. Using a pasta machine or a rolling pin, roll some of the pasta out into thin sheets – enough to make 4 large fresh pasta squares, each about 10cm/4in square. Cover the squares whilst you make the filling and freeze the rest of your pasta dough for another recipe. Using a pasta machine or a rolling pin, roll some of the pasta out into thin sheets – enough to make 4 large fresh pasta squares, each about 10cm/4in square. Cover the squares whilst you make the filling and freeze the rest of your pasta dough for another recipe. To make the ravioli, mix the mashed potato, butter, black truffle and truffle oil in a bowl. Season with salt and pepper. Spoon the potato mixture into the middle of one of the pasta squares and make a small dent in the top of the potato mixture. Sit the egg yolk in the dent in the potato mixture and carefully cover with the other pasta sheet. Brush the edges of the pasta squares with a little water and seal well. Repeat to make the second ravioli. Bring a saucepan of salted water to the boil and cook the raviolis for 2 minutes, then drain. To make the ravioli, mix the mashed potato, butter, black truffle and truffle oil in a bowl. Season with salt and pepper. Spoon the potato mixture into the middle of one of the pasta squares and make a small dent in the top of the potato mixture. Sit the egg yolk in the dent in the potato mixture and carefully cover with the other pasta sheet. Brush the edges of the pasta squares with a little water and seal well. Repeat to make the second ravioli. Bring a saucepan of salted water to the boil and cook the raviolis for 2 minutes, then drain. To make the sauce, heat 2 tablespoons of olive oil with the garlic and thyme in a frying pan. Add the diced porcini and truffle and sauté for a few minutes. Add the splash of vinegar and cook until reduced. Add the beef stock and cook until reduced to a few tablespoons. Add the remaining olive oil and truffle oil to taste. To make the sauce, heat 2 tablespoons of olive oil with the garlic and thyme in a frying pan. Add the diced porcini and truffle and sauté for a few minutes. Add the splash of vinegar and cook until reduced. Add the beef stock and cook until reduced to a few tablespoons. Add the remaining olive oil and truffle oil to taste. To serve, arrange the slices of raw porcini and spinach in the bottom of a serving dish. Top with the ravioli, spoon over the sauce and sprinkle over the Parmesan. To serve, arrange the slices of raw porcini and spinach in the bottom of a serving dish. Top with the ravioli, spoon over the sauce and sprinkle over the Parmesan. Recipe tips This will make a large quantity of fresh pasta dough. You can reduce the ratio if you like, or just keep the rest in the freezer for another meal! | {
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"title": "Truffled potato and egg ravioli in porcini sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This special ravioli dish brings pasta to another level by serving it with truffles and porcini mushrooms. 250g/9oz ‘00’ flour, plus extra for dusting250g/9oz fine semolina40ml/1fl½ oz olive oil 250g/9oz ‘00’ flour, plus extra for dusting 250g/9oz fine semolina 40ml/1fl½ oz olive oil 4 tbsp mashed potatoes1 tbsp butter 1 tsp grated black truffle 1 tsp truffle oil2 free-range egg yolkssalt and freshly ground black pepper 4 tbsp mashed potatoes 1 tbsp butter 1 tsp grated black truffle 1 tsp truffle oil 2 free-range egg yolks salt and freshly ground black pepper 3 tbsp olive oil 1 small garlic clove, minced2 thyme sprigs2 fresh porcini mushrooms, 1 thinly sliced and 1 diced1 tsp diced black truffle splash sherry vinegar 50ml/2fl oz beef stock 1 tbsp truffle oil, or to taste20g/¾oz baby leaf spinach, to serve2 tbsp freshly grated Parmesan, to serve 3 tbsp olive oil 1 small garlic clove, minced 2 thyme sprigs 2 fresh porcini mushrooms, 1 thinly sliced and 1 diced 1 tsp diced black truffle splash sherry vinegar 50ml/2fl oz beef stock 1 tbsp truffle oil, or to taste 20g/¾oz baby leaf spinach, to serve 2 tbsp freshly grated Parmesan, to serve Method To make the pasta, place the flour and semolina in a large mixing bowl and make a well in the centre. Gradually add the oil and 225ml/8fl oz of water, incorporating the liquid to form a dough. Knead until the dough is smooth and elastic, then form into a ball, wrap in cling film and leave in the fridge for 1 hour.Using a pasta machine or a rolling pin, roll some of the pasta out into thin sheets – enough to make 4 large fresh pasta squares, each about 10cm/4in square. Cover the squares whilst you make the filling and freeze the rest of your pasta dough for another recipe.To make the ravioli, mix the mashed potato, butter, black truffle and truffle oil in a bowl. Season with salt and pepper. Spoon the potato mixture into the middle of one of the pasta squares and make a small dent in the top of the potato mixture. Sit the egg yolk in the dent in the potato mixture and carefully cover with the other pasta sheet. Brush the edges of the pasta squares with a little water and seal well. Repeat to make the second ravioli. Bring a saucepan of salted water to the boil and cook the raviolis for 2 minutes, then drain.To make the sauce, heat 2 tablespoons of olive oil with the garlic and thyme in a frying pan. Add the diced porcini and truffle and sauté for a few minutes. Add the splash of vinegar and cook until reduced. Add the beef stock and cook until reduced to a few tablespoons. Add the remaining olive oil and truffle oil to taste. To serve, arrange the slices of raw porcini and spinach in the bottom of a serving dish. Top with the ravioli, spoon over the sauce and sprinkle over the Parmesan. To make the pasta, place the flour and semolina in a large mixing bowl and make a well in the centre. Gradually add the oil and 225ml/8fl oz of water, incorporating the liquid to form a dough. Knead until the dough is smooth and elastic, then form into a ball, wrap in cling film and leave in the fridge for 1 hour. To make the pasta, place the flour and semolina in a large mixing bowl and make a well in the centre. Gradually add the oil and 225ml/8fl oz of water, incorporating the liquid to form a dough. Knead until the dough is smooth and elastic, then form into a ball, wrap in cling film and leave in the fridge for 1 hour. Using a pasta machine or a rolling pin, roll some of the pasta out into thin sheets – enough to make 4 large fresh pasta squares, each about 10cm/4in square. Cover the squares whilst you make the filling and freeze the rest of your pasta dough for another recipe. Using a pasta machine or a rolling pin, roll some of the pasta out into thin sheets – enough to make 4 large fresh pasta squares, each about 10cm/4in square. Cover the squares whilst you make the filling and freeze the rest of your pasta dough for another recipe. To make the ravioli, mix the mashed potato, butter, black truffle and truffle oil in a bowl. Season with salt and pepper. Spoon the potato mixture into the middle of one of the pasta squares and make a small dent in the top of the potato mixture. Sit the egg yolk in the dent in the potato mixture and carefully cover with the other pasta sheet. Brush the edges of the pasta squares with a little water and seal well. Repeat to make the second ravioli. Bring a saucepan of salted water to the boil and cook the raviolis for 2 minutes, then drain. To make the ravioli, mix the mashed potato, butter, black truffle and truffle oil in a bowl. Season with salt and pepper. Spoon the potato mixture into the middle of one of the pasta squares and make a small dent in the top of the potato mixture. Sit the egg yolk in the dent in the potato mixture and carefully cover with the other pasta sheet. Brush the edges of the pasta squares with a little water and seal well. Repeat to make the second ravioli. Bring a saucepan of salted water to the boil and cook the raviolis for 2 minutes, then drain. To make the sauce, heat 2 tablespoons of olive oil with the garlic and thyme in a frying pan. Add the diced porcini and truffle and sauté for a few minutes. Add the splash of vinegar and cook until reduced. Add the beef stock and cook until reduced to a few tablespoons. Add the remaining olive oil and truffle oil to taste. To make the sauce, heat 2 tablespoons of olive oil with the garlic and thyme in a frying pan. Add the diced porcini and truffle and sauté for a few minutes. Add the splash of vinegar and cook until reduced. Add the beef stock and cook until reduced to a few tablespoons. Add the remaining olive oil and truffle oil to taste. To serve, arrange the slices of raw porcini and spinach in the bottom of a serving dish. Top with the ravioli, spoon over the sauce and sprinkle over the Parmesan. To serve, arrange the slices of raw porcini and spinach in the bottom of a serving dish. Top with the ravioli, spoon over the sauce and sprinkle over the Parmesan. Recipe tips This will make a large quantity of fresh pasta dough. You can reduce the ratio if you like, or just keep the rest in the freezer for another meal!"
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} | 8994fa58e2ca4fdf500cbe5a076503c72258103bdf3fce9123267dec32cc340b | Roast chicken croquettes with spicy tomato chutney recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01q80qh.jpg Making crunchy croquettes is a great way to use up leftover chicken. And while they are chilling in the fridge before you fry them, you’ve got time to make your own spicy tomato chutney. 500g/1lb 2oz floury potatoes, peeled and cut into 2.5cm/1in cubes 3 free-range eggs30g/1oz unsalted butter5-6 tarragon leaves, finely chopped½ lemon, zest only½ tsp salt¼ tsp freshly ground black pepper200g/7oz leftover roast chicken100g/3½oz breadcrumbs100g/3½oz flourvegetable oil, for deep frying 500g/1lb 2oz floury potatoes, peeled and cut into 2.5cm/1in cubes 3 free-range eggs 30g/1oz unsalted butter 5-6 tarragon leaves, finely chopped ½ lemon, zest only ½ tsp salt ¼ tsp freshly ground black pepper 200g/7oz leftover roast chicken 100g/3½oz breadcrumbs 100g/3½oz flour vegetable oil, for deep frying olive oil, for frying3 shallots, halved lengthwise and then sliced2 garlic cloves, finely chopped2 tbsp sugar1 tsp fennel seedsgood pinch dried chilli flakes, to taste1 tsp sea salt1 tsp freshly ground black pepper50ml/2fl oz red wine vinegar8-12 soft tomatoes, roughly chopped olive oil, for frying 3 shallots, halved lengthwise and then sliced 2 garlic cloves, finely chopped 2 tbsp sugar 1 tsp fennel seeds good pinch dried chilli flakes, to taste 1 tsp sea salt 1 tsp freshly ground black pepper 50ml/2fl oz red wine vinegar 8-12 soft tomatoes, roughly chopped Method For the croquettes, boil the potatoes until tender and then mash, using a ricer if you have one, to get the mash as fine as possible. Set aside to cool slightly.Lightly beat one of the eggs and add to the cooled mash along with the butter, tarragon, lemon zest, salt and pepper. Mix well.Add the leftover chicken and combine.Place the breadcrumbs in one bowl, the flour in another and beat the remaining two eggs in a third bowl.Take small handfuls of the potato mixture and shape into logs around 5cm/2in long. Roll each one in flour, dip in egg and then coat in breadcrumbs. Place in the fridge to chill for 30 minutes.For deep frying, fill a heavy bottomed saucepan with about 8cm/3in vegetable oil and set over a medium heat. (Caution: hot oil can be dangerous. Do not leave unattended.)To test if the oil is ready, drop in a pinch of breadcrumbs. They should immediately sizzle and rise to the surface.Fry the croquettes in batches, turning occasionally until golden-brown all over. They should only take 2-3 minutes per batch. Remove to a paper towel lined plate and keep them warm while you fry the rest.For the tomato chutney, heat the olive oil in a frying pan and gently fry the shallots and garlic until soft, without colouring them. Add the sugar, fennel seeds, chilli flakes, salt and pepper, followed by the vinegar. Bring to a boil and then add the tomatoes. Cook for a further 10-15 minutes until the tomatoes have softened.Serve the croquettes with the chutney. Any leftover chutney can be stored in an airtight container in the fridge for a few days. For the croquettes, boil the potatoes until tender and then mash, using a ricer if you have one, to get the mash as fine as possible. Set aside to cool slightly. For the croquettes, boil the potatoes until tender and then mash, using a ricer if you have one, to get the mash as fine as possible. Set aside to cool slightly. Lightly beat one of the eggs and add to the cooled mash along with the butter, tarragon, lemon zest, salt and pepper. Mix well. Lightly beat one of the eggs and add to the cooled mash along with the butter, tarragon, lemon zest, salt and pepper. Mix well. Add the leftover chicken and combine. Add the leftover chicken and combine. Place the breadcrumbs in one bowl, the flour in another and beat the remaining two eggs in a third bowl. Place the breadcrumbs in one bowl, the flour in another and beat the remaining two eggs in a third bowl. Take small handfuls of the potato mixture and shape into logs around 5cm/2in long. Roll each one in flour, dip in egg and then coat in breadcrumbs. Place in the fridge to chill for 30 minutes. Take small handfuls of the potato mixture and shape into logs around 5cm/2in long. Roll each one in flour, dip in egg and then coat in breadcrumbs. Place in the fridge to chill for 30 minutes. For deep frying, fill a heavy bottomed saucepan with about 8cm/3in vegetable oil and set over a medium heat. (Caution: hot oil can be dangerous. Do not leave unattended.) For deep frying, fill a heavy bottomed saucepan with about 8cm/3in vegetable oil and set over a medium heat. (Caution: hot oil can be dangerous. Do not leave unattended.) To test if the oil is ready, drop in a pinch of breadcrumbs. They should immediately sizzle and rise to the surface. To test if the oil is ready, drop in a pinch of breadcrumbs. They should immediately sizzle and rise to the surface. Fry the croquettes in batches, turning occasionally until golden-brown all over. They should only take 2-3 minutes per batch. Remove to a paper towel lined plate and keep them warm while you fry the rest. Fry the croquettes in batches, turning occasionally until golden-brown all over. They should only take 2-3 minutes per batch. Remove to a paper towel lined plate and keep them warm while you fry the rest. For the tomato chutney, heat the olive oil in a frying pan and gently fry the shallots and garlic until soft, without colouring them. Add the sugar, fennel seeds, chilli flakes, salt and pepper, followed by the vinegar. Bring to a boil and then add the tomatoes. Cook for a further 10-15 minutes until the tomatoes have softened. For the tomato chutney, heat the olive oil in a frying pan and gently fry the shallots and garlic until soft, without colouring them. Add the sugar, fennel seeds, chilli flakes, salt and pepper, followed by the vinegar. Bring to a boil and then add the tomatoes. Cook for a further 10-15 minutes until the tomatoes have softened. Serve the croquettes with the chutney. Any leftover chutney can be stored in an airtight container in the fridge for a few days. Serve the croquettes with the chutney. Any leftover chutney can be stored in an airtight container in the fridge for a few days. | {
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"title": "Roast chicken croquettes with spicy tomato chutney recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01q80qh.jpg Making crunchy croquettes is a great way to use up leftover chicken. And while they are chilling in the fridge before you fry them, you’ve got time to make your own spicy tomato chutney. 500g/1lb 2oz floury potatoes, peeled and cut into 2.5cm/1in cubes 3 free-range eggs30g/1oz unsalted butter5-6 tarragon leaves, finely chopped½ lemon, zest only½ tsp salt¼ tsp freshly ground black pepper200g/7oz leftover roast chicken100g/3½oz breadcrumbs100g/3½oz flourvegetable oil, for deep frying 500g/1lb 2oz floury potatoes, peeled and cut into 2.5cm/1in cubes 3 free-range eggs 30g/1oz unsalted butter 5-6 tarragon leaves, finely chopped ½ lemon, zest only ½ tsp salt ¼ tsp freshly ground black pepper 200g/7oz leftover roast chicken 100g/3½oz breadcrumbs 100g/3½oz flour vegetable oil, for deep frying olive oil, for frying3 shallots, halved lengthwise and then sliced2 garlic cloves, finely chopped2 tbsp sugar1 tsp fennel seedsgood pinch dried chilli flakes, to taste1 tsp sea salt1 tsp freshly ground black pepper50ml/2fl oz red wine vinegar8-12 soft tomatoes, roughly chopped olive oil, for frying 3 shallots, halved lengthwise and then sliced 2 garlic cloves, finely chopped 2 tbsp sugar 1 tsp fennel seeds good pinch dried chilli flakes, to taste 1 tsp sea salt 1 tsp freshly ground black pepper 50ml/2fl oz red wine vinegar 8-12 soft tomatoes, roughly chopped Method For the croquettes, boil the potatoes until tender and then mash, using a ricer if you have one, to get the mash as fine as possible. Set aside to cool slightly.Lightly beat one of the eggs and add to the cooled mash along with the butter, tarragon, lemon zest, salt and pepper. Mix well.Add the leftover chicken and combine.Place the breadcrumbs in one bowl, the flour in another and beat the remaining two eggs in a third bowl.Take small handfuls of the potato mixture and shape into logs around 5cm/2in long. Roll each one in flour, dip in egg and then coat in breadcrumbs. Place in the fridge to chill for 30 minutes.For deep frying, fill a heavy bottomed saucepan with about 8cm/3in vegetable oil and set over a medium heat. (Caution: hot oil can be dangerous. Do not leave unattended.)To test if the oil is ready, drop in a pinch of breadcrumbs. They should immediately sizzle and rise to the surface.Fry the croquettes in batches, turning occasionally until golden-brown all over. They should only take 2-3 minutes per batch. Remove to a paper towel lined plate and keep them warm while you fry the rest.For the tomato chutney, heat the olive oil in a frying pan and gently fry the shallots and garlic until soft, without colouring them. Add the sugar, fennel seeds, chilli flakes, salt and pepper, followed by the vinegar. Bring to a boil and then add the tomatoes. Cook for a further 10-15 minutes until the tomatoes have softened.Serve the croquettes with the chutney. Any leftover chutney can be stored in an airtight container in the fridge for a few days. For the croquettes, boil the potatoes until tender and then mash, using a ricer if you have one, to get the mash as fine as possible. Set aside to cool slightly. For the croquettes, boil the potatoes until tender and then mash, using a ricer if you have one, to get the mash as fine as possible. Set aside to cool slightly. Lightly beat one of the eggs and add to the cooled mash along with the butter, tarragon, lemon zest, salt and pepper. Mix well. Lightly beat one of the eggs and add to the cooled mash along with the butter, tarragon, lemon zest, salt and pepper. Mix well. Add the leftover chicken and combine. Add the leftover chicken and combine. Place the breadcrumbs in one bowl, the flour in another and beat the remaining two eggs in a third bowl. Place the breadcrumbs in one bowl, the flour in another and beat the remaining two eggs in a third bowl. Take small handfuls of the potato mixture and shape into logs around 5cm/2in long. Roll each one in flour, dip in egg and then coat in breadcrumbs. Place in the fridge to chill for 30 minutes. Take small handfuls of the potato mixture and shape into logs around 5cm/2in long. Roll each one in flour, dip in egg and then coat in breadcrumbs. Place in the fridge to chill for 30 minutes. For deep frying, fill a heavy bottomed saucepan with about 8cm/3in vegetable oil and set over a medium heat. (Caution: hot oil can be dangerous. Do not leave unattended.) For deep frying, fill a heavy bottomed saucepan with about 8cm/3in vegetable oil and set over a medium heat. (Caution: hot oil can be dangerous. Do not leave unattended.) To test if the oil is ready, drop in a pinch of breadcrumbs. They should immediately sizzle and rise to the surface. To test if the oil is ready, drop in a pinch of breadcrumbs. They should immediately sizzle and rise to the surface. Fry the croquettes in batches, turning occasionally until golden-brown all over. They should only take 2-3 minutes per batch. Remove to a paper towel lined plate and keep them warm while you fry the rest. Fry the croquettes in batches, turning occasionally until golden-brown all over. They should only take 2-3 minutes per batch. Remove to a paper towel lined plate and keep them warm while you fry the rest. For the tomato chutney, heat the olive oil in a frying pan and gently fry the shallots and garlic until soft, without colouring them. Add the sugar, fennel seeds, chilli flakes, salt and pepper, followed by the vinegar. Bring to a boil and then add the tomatoes. Cook for a further 10-15 minutes until the tomatoes have softened. For the tomato chutney, heat the olive oil in a frying pan and gently fry the shallots and garlic until soft, without colouring them. Add the sugar, fennel seeds, chilli flakes, salt and pepper, followed by the vinegar. Bring to a boil and then add the tomatoes. Cook for a further 10-15 minutes until the tomatoes have softened. Serve the croquettes with the chutney. Any leftover chutney can be stored in an airtight container in the fridge for a few days. Serve the croquettes with the chutney. Any leftover chutney can be stored in an airtight container in the fridge for a few days."
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} | 764b3682734c3821c6d3582ca3d534a8917e203f314285333f32a036db00be9d | Steak with miso aubergine and crunchy salad recipe
An average of 2.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_with_miso_67072_16x9.jpg This is a different take on a traditional steak dinner, packed with fresh ginger, soy and peanut flavours. Don't be decieved by the long list of ingredients – it's really easy to cook. 2 tbsp pomegranate molasses2 tbsp treacle2 tbsp teriyaki sauce1 fresh red chilli, finely chopped1 tbsp chilli garlic sauce1 tbsp sesame oil 2 tbsp pomegranate molasses 2 tbsp treacle 2 tbsp teriyaki sauce 1 fresh red chilli, finely chopped 1 tbsp chilli garlic sauce 1 tbsp sesame oil 1kg/2lb 4oz best-quality centre cut fillet steak, trimmed 2–3 tbsp olive oil 1kg/2lb 4oz best-quality centre cut fillet steak, trimmed 2–3 tbsp olive oil 1 carrot, peeled and julienned or coarsely grated 1 courgette, coarsely grated ¼ cucumber, coarsely grated 50g/1¾oz sugar-snap peas, finely sliced50g/1¾oz purple sprouting broccoli, finely sliced1 small red pepper, finely sliced½ red onion, finely slicedhandful baby leaf spinach, washed and finely sliced¼ small red cabbage, finely sliced75g/2¾oz beansprouts50g/1¾oz bamboo shoots 50g/1¾oz water chestnuts, finely sliced 1 carrot, peeled and julienned or coarsely grated 1 courgette, coarsely grated ¼ cucumber, coarsely grated 50g/1¾oz sugar-snap peas, finely sliced 50g/1¾oz purple sprouting broccoli, finely sliced 1 small red pepper, finely sliced ½ red onion, finely sliced handful baby leaf spinach, washed and finely sliced ¼ small red cabbage, finely sliced 75g/2¾oz beansprouts 50g/1¾oz bamboo shoots 50g/1¾oz water chestnuts, finely sliced 1 garlic clove5cm/2in piece fresh root ginger, peeled1 fresh red chilli, seeds removed and chopped1 tbsp dark soy sauce1 tbsp teriyaki sauce1 tbsp sesame oil1 tbsp palm sugar1 tbsp crunchy peanut butter1 tbsp mirin2 limes, juice only 1 garlic clove 5cm/2in piece fresh root ginger, peeled 1 fresh red chilli, seeds removed and chopped 1 tbsp dark soy sauce 1 tbsp teriyaki sauce 1 tbsp sesame oil 1 tbsp palm sugar 1 tbsp crunchy peanut butter 1 tbsp mirin 2 limes, juice only 50ml/2fl oz sesame oil2 large aubergines, cut into chunks2 tbsp sweet white miso2 tbsp brown miso2 tbsp soy sauce2 tbsp honey1 lime, juice onlypinch dried chilli flakes4 tbsp sake3 tbsp mirin1 tbsp sesame seeds, to garnish2 tbsp chopped fresh coriander, to garnish1 fresh red chilli, seeds removed and finely sliced, to garnish 50ml/2fl oz sesame oil 2 large aubergines, cut into chunks 2 tbsp sweet white miso 2 tbsp brown miso 2 tbsp soy sauce 2 tbsp honey 1 lime, juice only pinch dried chilli flakes 4 tbsp sake 3 tbsp mirin 1 tbsp sesame seeds, to garnish 2 tbsp chopped fresh coriander, to garnish 1 fresh red chilli, seeds removed and finely sliced, to garnish 1 small bunch fresh coriander, chopped1 tsp black sesame seeds1 tsp white sesame seeds1 fresh red chilli, finely sliced 50g/1¾oz salted cashew nuts 1 small bunch fresh coriander, chopped 1 tsp black sesame seeds 1 tsp white sesame seeds 1 fresh red chilli, finely sliced 50g/1¾oz salted cashew nuts Method For the marinade, mix all of the ingredients in a wide, shallow bowl to combine. Add the steak and coat evenly in the marinade. Leave in the fridge while you prepare the other elements.For the salad, mix all of the ingredients together in a large bowl. For the dressing, blitz all of the ingredients in a blender or food processor until smooth. Tip the dressing over the salad, mix to evenly coat and set aside. Preheat the oven to 220C/200C Fan/Gas 7.To cook the steak, heat the olive oil in a large non-stick frying pan over a high heat. Once the pan is very hot, lift the steak out of the marinade and fry quickly on all sides until evenly browned all over. Remove from the pan and transfer to a roasting tray. Pour any remaining marinade into the frying pan and deglaze, then pour this over the steak in the tray. Roast in the oven for 18–20 minutes (or for 8 minutes per 450g/1lb for medium–rare), until cooked to your liking. Remove from the oven and allow to rest for 10 minutes, before cutting into thick slices.For the aubergine, heat a large non-stick frying pan and add the sesame oil. Once hot, fry the aubergines for a few minutes on each side, until golden and tender. Add the miso pastes, soy sauce, honey, lime juice, chilli flakes, sake and mirin. Stir well and continue to cook for a few minutes, stirring frequently until the liquid has reduced to a thick, sticky sauce. Remove from the heat and when ready to serve, garnish with sesame seeds, coriander and chilli.Transfer the salad to a serving bowl and garnish with the coriander, black and white sesame seeds, chilli and cashew nuts. Serve with the steak and miso aubergine. For the marinade, mix all of the ingredients in a wide, shallow bowl to combine. Add the steak and coat evenly in the marinade. Leave in the fridge while you prepare the other elements. For the marinade, mix all of the ingredients in a wide, shallow bowl to combine. Add the steak and coat evenly in the marinade. Leave in the fridge while you prepare the other elements. For the salad, mix all of the ingredients together in a large bowl. For the salad, mix all of the ingredients together in a large bowl. For the dressing, blitz all of the ingredients in a blender or food processor until smooth. Tip the dressing over the salad, mix to evenly coat and set aside. For the dressing, blitz all of the ingredients in a blender or food processor until smooth. Tip the dressing over the salad, mix to evenly coat and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To cook the steak, heat the olive oil in a large non-stick frying pan over a high heat. Once the pan is very hot, lift the steak out of the marinade and fry quickly on all sides until evenly browned all over. Remove from the pan and transfer to a roasting tray. Pour any remaining marinade into the frying pan and deglaze, then pour this over the steak in the tray. Roast in the oven for 18–20 minutes (or for 8 minutes per 450g/1lb for medium–rare), until cooked to your liking. Remove from the oven and allow to rest for 10 minutes, before cutting into thick slices. To cook the steak, heat the olive oil in a large non-stick frying pan over a high heat. Once the pan is very hot, lift the steak out of the marinade and fry quickly on all sides until evenly browned all over. Remove from the pan and transfer to a roasting tray. Pour any remaining marinade into the frying pan and deglaze, then pour this over the steak in the tray. Roast in the oven for 18–20 minutes (or for 8 minutes per 450g/1lb for medium–rare), until cooked to your liking. Remove from the oven and allow to rest for 10 minutes, before cutting into thick slices. For the aubergine, heat a large non-stick frying pan and add the sesame oil. Once hot, fry the aubergines for a few minutes on each side, until golden and tender. Add the miso pastes, soy sauce, honey, lime juice, chilli flakes, sake and mirin. Stir well and continue to cook for a few minutes, stirring frequently until the liquid has reduced to a thick, sticky sauce. Remove from the heat and when ready to serve, garnish with sesame seeds, coriander and chilli. For the aubergine, heat a large non-stick frying pan and add the sesame oil. Once hot, fry the aubergines for a few minutes on each side, until golden and tender. Add the miso pastes, soy sauce, honey, lime juice, chilli flakes, sake and mirin. Stir well and continue to cook for a few minutes, stirring frequently until the liquid has reduced to a thick, sticky sauce. Remove from the heat and when ready to serve, garnish with sesame seeds, coriander and chilli. Transfer the salad to a serving bowl and garnish with the coriander, black and white sesame seeds, chilli and cashew nuts. Serve with the steak and miso aubergine. Transfer the salad to a serving bowl and garnish with the coriander, black and white sesame seeds, chilli and cashew nuts. Serve with the steak and miso aubergine. | {
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"title": "Steak with miso aubergine and crunchy salad recipe",
"content": "An average of 2.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_with_miso_67072_16x9.jpg This is a different take on a traditional steak dinner, packed with fresh ginger, soy and peanut flavours. Don't be decieved by the long list of ingredients – it's really easy to cook. 2 tbsp pomegranate molasses2 tbsp treacle2 tbsp teriyaki sauce1 fresh red chilli, finely chopped1 tbsp chilli garlic sauce1 tbsp sesame oil 2 tbsp pomegranate molasses 2 tbsp treacle 2 tbsp teriyaki sauce 1 fresh red chilli, finely chopped 1 tbsp chilli garlic sauce 1 tbsp sesame oil 1kg/2lb 4oz best-quality centre cut fillet steak, trimmed 2–3 tbsp olive oil 1kg/2lb 4oz best-quality centre cut fillet steak, trimmed 2–3 tbsp olive oil 1 carrot, peeled and julienned or coarsely grated 1 courgette, coarsely grated ¼ cucumber, coarsely grated 50g/1¾oz sugar-snap peas, finely sliced50g/1¾oz purple sprouting broccoli, finely sliced1 small red pepper, finely sliced½ red onion, finely slicedhandful baby leaf spinach, washed and finely sliced¼ small red cabbage, finely sliced75g/2¾oz beansprouts50g/1¾oz bamboo shoots 50g/1¾oz water chestnuts, finely sliced 1 carrot, peeled and julienned or coarsely grated 1 courgette, coarsely grated ¼ cucumber, coarsely grated 50g/1¾oz sugar-snap peas, finely sliced 50g/1¾oz purple sprouting broccoli, finely sliced 1 small red pepper, finely sliced ½ red onion, finely sliced handful baby leaf spinach, washed and finely sliced ¼ small red cabbage, finely sliced 75g/2¾oz beansprouts 50g/1¾oz bamboo shoots 50g/1¾oz water chestnuts, finely sliced 1 garlic clove5cm/2in piece fresh root ginger, peeled1 fresh red chilli, seeds removed and chopped1 tbsp dark soy sauce1 tbsp teriyaki sauce1 tbsp sesame oil1 tbsp palm sugar1 tbsp crunchy peanut butter1 tbsp mirin2 limes, juice only 1 garlic clove 5cm/2in piece fresh root ginger, peeled 1 fresh red chilli, seeds removed and chopped 1 tbsp dark soy sauce 1 tbsp teriyaki sauce 1 tbsp sesame oil 1 tbsp palm sugar 1 tbsp crunchy peanut butter 1 tbsp mirin 2 limes, juice only 50ml/2fl oz sesame oil2 large aubergines, cut into chunks2 tbsp sweet white miso2 tbsp brown miso2 tbsp soy sauce2 tbsp honey1 lime, juice onlypinch dried chilli flakes4 tbsp sake3 tbsp mirin1 tbsp sesame seeds, to garnish2 tbsp chopped fresh coriander, to garnish1 fresh red chilli, seeds removed and finely sliced, to garnish 50ml/2fl oz sesame oil 2 large aubergines, cut into chunks 2 tbsp sweet white miso 2 tbsp brown miso 2 tbsp soy sauce 2 tbsp honey 1 lime, juice only pinch dried chilli flakes 4 tbsp sake 3 tbsp mirin 1 tbsp sesame seeds, to garnish 2 tbsp chopped fresh coriander, to garnish 1 fresh red chilli, seeds removed and finely sliced, to garnish 1 small bunch fresh coriander, chopped1 tsp black sesame seeds1 tsp white sesame seeds1 fresh red chilli, finely sliced 50g/1¾oz salted cashew nuts 1 small bunch fresh coriander, chopped 1 tsp black sesame seeds 1 tsp white sesame seeds 1 fresh red chilli, finely sliced 50g/1¾oz salted cashew nuts Method For the marinade, mix all of the ingredients in a wide, shallow bowl to combine. Add the steak and coat evenly in the marinade. Leave in the fridge while you prepare the other elements.For the salad, mix all of the ingredients together in a large bowl. For the dressing, blitz all of the ingredients in a blender or food processor until smooth. Tip the dressing over the salad, mix to evenly coat and set aside. Preheat the oven to 220C/200C Fan/Gas 7.To cook the steak, heat the olive oil in a large non-stick frying pan over a high heat. Once the pan is very hot, lift the steak out of the marinade and fry quickly on all sides until evenly browned all over. Remove from the pan and transfer to a roasting tray. Pour any remaining marinade into the frying pan and deglaze, then pour this over the steak in the tray. Roast in the oven for 18–20 minutes (or for 8 minutes per 450g/1lb for medium–rare), until cooked to your liking. Remove from the oven and allow to rest for 10 minutes, before cutting into thick slices.For the aubergine, heat a large non-stick frying pan and add the sesame oil. Once hot, fry the aubergines for a few minutes on each side, until golden and tender. Add the miso pastes, soy sauce, honey, lime juice, chilli flakes, sake and mirin. Stir well and continue to cook for a few minutes, stirring frequently until the liquid has reduced to a thick, sticky sauce. Remove from the heat and when ready to serve, garnish with sesame seeds, coriander and chilli.Transfer the salad to a serving bowl and garnish with the coriander, black and white sesame seeds, chilli and cashew nuts. Serve with the steak and miso aubergine. For the marinade, mix all of the ingredients in a wide, shallow bowl to combine. Add the steak and coat evenly in the marinade. Leave in the fridge while you prepare the other elements. For the marinade, mix all of the ingredients in a wide, shallow bowl to combine. Add the steak and coat evenly in the marinade. Leave in the fridge while you prepare the other elements. For the salad, mix all of the ingredients together in a large bowl. For the salad, mix all of the ingredients together in a large bowl. For the dressing, blitz all of the ingredients in a blender or food processor until smooth. Tip the dressing over the salad, mix to evenly coat and set aside. For the dressing, blitz all of the ingredients in a blender or food processor until smooth. Tip the dressing over the salad, mix to evenly coat and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To cook the steak, heat the olive oil in a large non-stick frying pan over a high heat. Once the pan is very hot, lift the steak out of the marinade and fry quickly on all sides until evenly browned all over. Remove from the pan and transfer to a roasting tray. Pour any remaining marinade into the frying pan and deglaze, then pour this over the steak in the tray. Roast in the oven for 18–20 minutes (or for 8 minutes per 450g/1lb for medium–rare), until cooked to your liking. Remove from the oven and allow to rest for 10 minutes, before cutting into thick slices. To cook the steak, heat the olive oil in a large non-stick frying pan over a high heat. Once the pan is very hot, lift the steak out of the marinade and fry quickly on all sides until evenly browned all over. Remove from the pan and transfer to a roasting tray. Pour any remaining marinade into the frying pan and deglaze, then pour this over the steak in the tray. Roast in the oven for 18–20 minutes (or for 8 minutes per 450g/1lb for medium–rare), until cooked to your liking. Remove from the oven and allow to rest for 10 minutes, before cutting into thick slices. For the aubergine, heat a large non-stick frying pan and add the sesame oil. Once hot, fry the aubergines for a few minutes on each side, until golden and tender. Add the miso pastes, soy sauce, honey, lime juice, chilli flakes, sake and mirin. Stir well and continue to cook for a few minutes, stirring frequently until the liquid has reduced to a thick, sticky sauce. Remove from the heat and when ready to serve, garnish with sesame seeds, coriander and chilli. For the aubergine, heat a large non-stick frying pan and add the sesame oil. Once hot, fry the aubergines for a few minutes on each side, until golden and tender. Add the miso pastes, soy sauce, honey, lime juice, chilli flakes, sake and mirin. Stir well and continue to cook for a few minutes, stirring frequently until the liquid has reduced to a thick, sticky sauce. Remove from the heat and when ready to serve, garnish with sesame seeds, coriander and chilli. Transfer the salad to a serving bowl and garnish with the coriander, black and white sesame seeds, chilli and cashew nuts. Serve with the steak and miso aubergine. Transfer the salad to a serving bowl and garnish with the coriander, black and white sesame seeds, chilli and cashew nuts. Serve with the steak and miso aubergine."
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} | 567f0dcba4ecf1b3d192802b0c14813ee0251ec60b7ba63292f81f11c46bc052 | Stuffed keema parathas recipe
Mix together the flour, salt, carom seeds, oil and 225ml/8fl oz water to make a smooth dough. Cover and rest for at least 15 minutes. Meanwhile, to make the filling. Heat the oil in a large pan to smoking point, add the whole spices, followed by the cumin seeds. When they start to crackle, add the onions and cook on medium-low heat for 2–3 minutes. Add the ginger and garlic paste, salt, ground spices, ginger, chillies and stir for 2–3 minutes to cook out the spices. Add the lamb and cook until dry and the liquid has evaporated. Add the potato and cook for a minute stirring to mix thoroughly. Adjust the seasoning and sprinkle with the coriander and lemon juice. Leave to cool completely. Discard the whole spices, divide into ten equal portions and roll into discs when cool enough to handle. Divide the dough into ten balls. Take a ball of dough, make an indent and keep pressing and rotating the dough in your hand to make the hole slightly larger than the size of one of the lamb discs. The edges of the hole should be slightly thinner than the rest of it. Sit a lamb disc in the hole and bring together the edges to cover the stuffing from all sides. Do not leave any cracks or the filling will come out when rolled.Lightly dust a surface with flour, gently flatten a paratha then carefully roll out to a 20cm/8in diameter disc.Place a heavy-bottomed frying pan, preferably cast iron, over a medium-low heat. Cook for about 2–3 minutes on one side, flip over and repeat on the other side. As it cooks, roll out the next paratha. When both sides become dry and start to colour, brush with a little ghee to get an even colour. Remove from the heat and keep the parathas warm by loosely wrapping in foil.For the raita, combine all the ingredients, except a few pomegranate seeds and the coriander leaves, and mix well. Sprinkle the coriander and reserved seeds on top and put in the fridge until serving. Serve the parathas with the raita on the side. Mix together the flour, salt, carom seeds, oil and 225ml/8fl oz water to make a smooth dough. Cover and rest for at least 15 minutes. Mix together the flour, salt, carom seeds, oil and 225ml/8fl oz water to make a smooth dough. Cover and rest for at least 15 minutes. Meanwhile, to make the filling. Heat the oil in a large pan to smoking point, add the whole spices, followed by the cumin seeds. When they start to crackle, add the onions and cook on medium-low heat for 2–3 minutes. Meanwhile, to make the filling. Heat the oil in a large pan to smoking point, add the whole spices, followed by the cumin seeds. When they start to crackle, add the onions and cook on medium-low heat for 2–3 minutes. Add the ginger and garlic paste, salt, ground spices, ginger, chillies and stir for 2–3 minutes to cook out the spices. Add the lamb and cook until dry and the liquid has evaporated. Add the potato and cook for a minute stirring to mix thoroughly. Adjust the seasoning and sprinkle with the coriander and lemon juice. Leave to cool completely. Discard the whole spices, divide into ten equal portions and roll into discs when cool enough to handle. Add the ginger and garlic paste, salt, ground spices, ginger, chillies and stir for 2–3 minutes to cook out the spices. Add the lamb and cook until dry and the liquid has evaporated. Add the potato and cook for a minute stirring to mix thoroughly. Adjust the seasoning and sprinkle with the coriander and lemon juice. Leave to cool completely. Discard the whole spices, divide into ten equal portions and roll into discs when cool enough to handle. Divide the dough into ten balls. Take a ball of dough, make an indent and keep pressing and rotating the dough in your hand to make the hole slightly larger than the size of one of the lamb discs. The edges of the hole should be slightly thinner than the rest of it. Sit a lamb disc in the hole and bring together the edges to cover the stuffing from all sides. Do not leave any cracks or the filling will come out when rolled. Divide the dough into ten balls. Take a ball of dough, make an indent and keep pressing and rotating the dough in your hand to make the hole slightly larger than the size of one of the lamb discs. The edges of the hole should be slightly thinner than the rest of it. Sit a lamb disc in the hole and bring together the edges to cover the stuffing from all sides. Do not leave any cracks or the filling will come out when rolled. Lightly dust a surface with flour, gently flatten a paratha then carefully roll out to a 20cm/8in diameter disc. Lightly dust a surface with flour, gently flatten a paratha then carefully roll out to a 20cm/8in diameter disc. Place a heavy-bottomed frying pan, preferably cast iron, over a medium-low heat. Cook for about 2–3 minutes on one side, flip over and repeat on the other side. As it cooks, roll out the next paratha. When both sides become dry and start to colour, brush with a little ghee to get an even colour. Remove from the heat and keep the parathas warm by loosely wrapping in foil. Place a heavy-bottomed frying pan, preferably cast iron, over a medium-low heat. Cook for about 2–3 minutes on one side, flip over and repeat on the other side. As it cooks, roll out the next paratha. When both sides become dry and start to colour, brush with a little ghee to get an even colour. Remove from the heat and keep the parathas warm by loosely wrapping in foil. For the raita, combine all the ingredients, except a few pomegranate seeds and the coriander leaves, and mix well. Sprinkle the coriander and reserved seeds on top and put in the fridge until serving. For the raita, combine all the ingredients, except a few pomegranate seeds and the coriander leaves, and mix well. Sprinkle the coriander and reserved seeds on top and put in the fridge until serving. Serve the parathas with the raita on the side. Serve the parathas with the raita on the side. | {
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"title": "Stuffed keema parathas recipe",
"content": "Mix together the flour, salt, carom seeds, oil and 225ml/8fl oz water to make a smooth dough. Cover and rest for at least 15 minutes. Meanwhile, to make the filling. Heat the oil in a large pan to smoking point, add the whole spices, followed by the cumin seeds. When they start to crackle, add the onions and cook on medium-low heat for 2–3 minutes. Add the ginger and garlic paste, salt, ground spices, ginger, chillies and stir for 2–3 minutes to cook out the spices. Add the lamb and cook until dry and the liquid has evaporated. Add the potato and cook for a minute stirring to mix thoroughly. Adjust the seasoning and sprinkle with the coriander and lemon juice. Leave to cool completely. Discard the whole spices, divide into ten equal portions and roll into discs when cool enough to handle. Divide the dough into ten balls. Take a ball of dough, make an indent and keep pressing and rotating the dough in your hand to make the hole slightly larger than the size of one of the lamb discs. The edges of the hole should be slightly thinner than the rest of it. Sit a lamb disc in the hole and bring together the edges to cover the stuffing from all sides. Do not leave any cracks or the filling will come out when rolled.Lightly dust a surface with flour, gently flatten a paratha then carefully roll out to a 20cm/8in diameter disc.Place a heavy-bottomed frying pan, preferably cast iron, over a medium-low heat. Cook for about 2–3 minutes on one side, flip over and repeat on the other side. As it cooks, roll out the next paratha. When both sides become dry and start to colour, brush with a little ghee to get an even colour. Remove from the heat and keep the parathas warm by loosely wrapping in foil.For the raita, combine all the ingredients, except a few pomegranate seeds and the coriander leaves, and mix well. Sprinkle the coriander and reserved seeds on top and put in the fridge until serving. Serve the parathas with the raita on the side. Mix together the flour, salt, carom seeds, oil and 225ml/8fl oz water to make a smooth dough. Cover and rest for at least 15 minutes. Mix together the flour, salt, carom seeds, oil and 225ml/8fl oz water to make a smooth dough. Cover and rest for at least 15 minutes. Meanwhile, to make the filling. Heat the oil in a large pan to smoking point, add the whole spices, followed by the cumin seeds. When they start to crackle, add the onions and cook on medium-low heat for 2–3 minutes. Meanwhile, to make the filling. Heat the oil in a large pan to smoking point, add the whole spices, followed by the cumin seeds. When they start to crackle, add the onions and cook on medium-low heat for 2–3 minutes. Add the ginger and garlic paste, salt, ground spices, ginger, chillies and stir for 2–3 minutes to cook out the spices. Add the lamb and cook until dry and the liquid has evaporated. Add the potato and cook for a minute stirring to mix thoroughly. Adjust the seasoning and sprinkle with the coriander and lemon juice. Leave to cool completely. Discard the whole spices, divide into ten equal portions and roll into discs when cool enough to handle. Add the ginger and garlic paste, salt, ground spices, ginger, chillies and stir for 2–3 minutes to cook out the spices. Add the lamb and cook until dry and the liquid has evaporated. Add the potato and cook for a minute stirring to mix thoroughly. Adjust the seasoning and sprinkle with the coriander and lemon juice. Leave to cool completely. Discard the whole spices, divide into ten equal portions and roll into discs when cool enough to handle. Divide the dough into ten balls. Take a ball of dough, make an indent and keep pressing and rotating the dough in your hand to make the hole slightly larger than the size of one of the lamb discs. The edges of the hole should be slightly thinner than the rest of it. Sit a lamb disc in the hole and bring together the edges to cover the stuffing from all sides. Do not leave any cracks or the filling will come out when rolled. Divide the dough into ten balls. Take a ball of dough, make an indent and keep pressing and rotating the dough in your hand to make the hole slightly larger than the size of one of the lamb discs. The edges of the hole should be slightly thinner than the rest of it. Sit a lamb disc in the hole and bring together the edges to cover the stuffing from all sides. Do not leave any cracks or the filling will come out when rolled. Lightly dust a surface with flour, gently flatten a paratha then carefully roll out to a 20cm/8in diameter disc. Lightly dust a surface with flour, gently flatten a paratha then carefully roll out to a 20cm/8in diameter disc. Place a heavy-bottomed frying pan, preferably cast iron, over a medium-low heat. Cook for about 2–3 minutes on one side, flip over and repeat on the other side. As it cooks, roll out the next paratha. When both sides become dry and start to colour, brush with a little ghee to get an even colour. Remove from the heat and keep the parathas warm by loosely wrapping in foil. Place a heavy-bottomed frying pan, preferably cast iron, over a medium-low heat. Cook for about 2–3 minutes on one side, flip over and repeat on the other side. As it cooks, roll out the next paratha. When both sides become dry and start to colour, brush with a little ghee to get an even colour. Remove from the heat and keep the parathas warm by loosely wrapping in foil. For the raita, combine all the ingredients, except a few pomegranate seeds and the coriander leaves, and mix well. Sprinkle the coriander and reserved seeds on top and put in the fridge until serving. For the raita, combine all the ingredients, except a few pomegranate seeds and the coriander leaves, and mix well. Sprinkle the coriander and reserved seeds on top and put in the fridge until serving. Serve the parathas with the raita on the side. Serve the parathas with the raita on the side."
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} | dad6a6cdac4df99b21859f04f4df7083d8f93fab9712f2845288c148f0263cf2 | Homemade crumpets with potted shrimps recipe
An average of 5.0 out of 5 stars from 4 ratings Homemade crumpets will bring joy to any kitchen! The potted shrimps can easily be served with shop-bought crumpets if you’re short on time or energy. 125g/4½oz bread flour¼ tsp caster sugar10g/1⁄3 oz fresh yeast or 7g sachet dried yeast¼ tsp bicarbonate of soda150ml/5fl oz tepid waterbutter, for greasing 125g/4½oz bread flour ¼ tsp caster sugar 10g/1⁄3 oz fresh yeast or 7g sachet dried yeast ¼ tsp bicarbonate of soda 150ml/5fl oz tepid water butter, for greasing pinch cayenne pepperpinch smoked paprika½ tsp nutmeg½ tsp mace250g/9oz unsalted butter1 lemon, zest and juice2 large gherkins½ medium kohlrabihandful picked flatleaf parsley leaves250g/9oz brown shrimpsolive oil, for drizzlingsea salt and freshly ground black pepper pinch cayenne pepper pinch smoked paprika ½ tsp nutmeg ½ tsp mace 250g/9oz unsalted butter 1 lemon, zest and juice 2 large gherkins ½ medium kohlrabi handful picked flatleaf parsley leaves 250g/9oz brown shrimps olive oil, for drizzling sea salt and freshly ground black pepper Method To make the crumpets, mix everything together in a bowl and whisk until smooth. Cover and leave to stand somewhere warm for 15 minutes, or until bubbles begin to form on the surface. Grease eight 9c/3½in tart rings with the butter and place in a large frying pan over a low heat. Fill the rings three-quarters full with the crumpet mix and cook for 10–12 minutes, or until the top has a skin on it and the mixture is almost cooked through. Carefully flip each crumpet and finish cooking for 3–4 minutes, until lightly golden-brown. Leave to cool on a wire rack.Meanwhile, to make the potted shrimps, gently toast the cayenne, paprika, nutmeg and mace in a dry pan until fragrant, being careful they do not burn. Add the butter and lemon zest and cook until the butter has melted. Remove from the heat and set aside to infuse.Shred the gherkins and kohlrabi on a mandolin, or coarse grater, into a bowl. Stir in the parsley, a drizzle of olive oil and a pinch of salt and pepper. Mix well and set aside.Add the shrimps and lemon juice to the butter mixture and cook until hot and the shrimps are pink. Preheat the grill to high. Toast the crumpets on each side until crispy and golden. Transfer to plates and spoon over the shrimps and the butter sauce. Top with the kohlrabi and gherkin mixture and serve. To make the crumpets, mix everything together in a bowl and whisk until smooth. Cover and leave to stand somewhere warm for 15 minutes, or until bubbles begin to form on the surface. To make the crumpets, mix everything together in a bowl and whisk until smooth. Cover and leave to stand somewhere warm for 15 minutes, or until bubbles begin to form on the surface. Grease eight 9c/3½in tart rings with the butter and place in a large frying pan over a low heat. Fill the rings three-quarters full with the crumpet mix and cook for 10–12 minutes, or until the top has a skin on it and the mixture is almost cooked through. Carefully flip each crumpet and finish cooking for 3–4 minutes, until lightly golden-brown. Leave to cool on a wire rack. Grease eight 9c/3½in tart rings with the butter and place in a large frying pan over a low heat. Fill the rings three-quarters full with the crumpet mix and cook for 10–12 minutes, or until the top has a skin on it and the mixture is almost cooked through. Carefully flip each crumpet and finish cooking for 3–4 minutes, until lightly golden-brown. Leave to cool on a wire rack. Meanwhile, to make the potted shrimps, gently toast the cayenne, paprika, nutmeg and mace in a dry pan until fragrant, being careful they do not burn. Add the butter and lemon zest and cook until the butter has melted. Remove from the heat and set aside to infuse. Meanwhile, to make the potted shrimps, gently toast the cayenne, paprika, nutmeg and mace in a dry pan until fragrant, being careful they do not burn. Add the butter and lemon zest and cook until the butter has melted. Remove from the heat and set aside to infuse. Shred the gherkins and kohlrabi on a mandolin, or coarse grater, into a bowl. Stir in the parsley, a drizzle of olive oil and a pinch of salt and pepper. Mix well and set aside. Shred the gherkins and kohlrabi on a mandolin, or coarse grater, into a bowl. Stir in the parsley, a drizzle of olive oil and a pinch of salt and pepper. Mix well and set aside. Add the shrimps and lemon juice to the butter mixture and cook until hot and the shrimps are pink. Add the shrimps and lemon juice to the butter mixture and cook until hot and the shrimps are pink. Preheat the grill to high. Toast the crumpets on each side until crispy and golden. Transfer to plates and spoon over the shrimps and the butter sauce. Top with the kohlrabi and gherkin mixture and serve. Preheat the grill to high. Toast the crumpets on each side until crispy and golden. Transfer to plates and spoon over the shrimps and the butter sauce. Top with the kohlrabi and gherkin mixture and serve. | {
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"title": "Homemade crumpets with potted shrimps recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Homemade crumpets will bring joy to any kitchen! The potted shrimps can easily be served with shop-bought crumpets if you’re short on time or energy. 125g/4½oz bread flour¼ tsp caster sugar10g/1⁄3 oz fresh yeast or 7g sachet dried yeast¼ tsp bicarbonate of soda150ml/5fl oz tepid waterbutter, for greasing 125g/4½oz bread flour ¼ tsp caster sugar 10g/1⁄3 oz fresh yeast or 7g sachet dried yeast ¼ tsp bicarbonate of soda 150ml/5fl oz tepid water butter, for greasing pinch cayenne pepperpinch smoked paprika½ tsp nutmeg½ tsp mace250g/9oz unsalted butter1 lemon, zest and juice2 large gherkins½ medium kohlrabihandful picked flatleaf parsley leaves250g/9oz brown shrimpsolive oil, for drizzlingsea salt and freshly ground black pepper pinch cayenne pepper pinch smoked paprika ½ tsp nutmeg ½ tsp mace 250g/9oz unsalted butter 1 lemon, zest and juice 2 large gherkins ½ medium kohlrabi handful picked flatleaf parsley leaves 250g/9oz brown shrimps olive oil, for drizzling sea salt and freshly ground black pepper Method To make the crumpets, mix everything together in a bowl and whisk until smooth. Cover and leave to stand somewhere warm for 15 minutes, or until bubbles begin to form on the surface. Grease eight 9c/3½in tart rings with the butter and place in a large frying pan over a low heat. Fill the rings three-quarters full with the crumpet mix and cook for 10–12 minutes, or until the top has a skin on it and the mixture is almost cooked through. Carefully flip each crumpet and finish cooking for 3–4 minutes, until lightly golden-brown. Leave to cool on a wire rack.Meanwhile, to make the potted shrimps, gently toast the cayenne, paprika, nutmeg and mace in a dry pan until fragrant, being careful they do not burn. Add the butter and lemon zest and cook until the butter has melted. Remove from the heat and set aside to infuse.Shred the gherkins and kohlrabi on a mandolin, or coarse grater, into a bowl. Stir in the parsley, a drizzle of olive oil and a pinch of salt and pepper. Mix well and set aside.Add the shrimps and lemon juice to the butter mixture and cook until hot and the shrimps are pink. Preheat the grill to high. Toast the crumpets on each side until crispy and golden. Transfer to plates and spoon over the shrimps and the butter sauce. Top with the kohlrabi and gherkin mixture and serve. To make the crumpets, mix everything together in a bowl and whisk until smooth. Cover and leave to stand somewhere warm for 15 minutes, or until bubbles begin to form on the surface. To make the crumpets, mix everything together in a bowl and whisk until smooth. Cover and leave to stand somewhere warm for 15 minutes, or until bubbles begin to form on the surface. Grease eight 9c/3½in tart rings with the butter and place in a large frying pan over a low heat. Fill the rings three-quarters full with the crumpet mix and cook for 10–12 minutes, or until the top has a skin on it and the mixture is almost cooked through. Carefully flip each crumpet and finish cooking for 3–4 minutes, until lightly golden-brown. Leave to cool on a wire rack. Grease eight 9c/3½in tart rings with the butter and place in a large frying pan over a low heat. Fill the rings three-quarters full with the crumpet mix and cook for 10–12 minutes, or until the top has a skin on it and the mixture is almost cooked through. Carefully flip each crumpet and finish cooking for 3–4 minutes, until lightly golden-brown. Leave to cool on a wire rack. Meanwhile, to make the potted shrimps, gently toast the cayenne, paprika, nutmeg and mace in a dry pan until fragrant, being careful they do not burn. Add the butter and lemon zest and cook until the butter has melted. Remove from the heat and set aside to infuse. Meanwhile, to make the potted shrimps, gently toast the cayenne, paprika, nutmeg and mace in a dry pan until fragrant, being careful they do not burn. Add the butter and lemon zest and cook until the butter has melted. Remove from the heat and set aside to infuse. Shred the gherkins and kohlrabi on a mandolin, or coarse grater, into a bowl. Stir in the parsley, a drizzle of olive oil and a pinch of salt and pepper. Mix well and set aside. Shred the gherkins and kohlrabi on a mandolin, or coarse grater, into a bowl. Stir in the parsley, a drizzle of olive oil and a pinch of salt and pepper. Mix well and set aside. Add the shrimps and lemon juice to the butter mixture and cook until hot and the shrimps are pink. Add the shrimps and lemon juice to the butter mixture and cook until hot and the shrimps are pink. Preheat the grill to high. Toast the crumpets on each side until crispy and golden. Transfer to plates and spoon over the shrimps and the butter sauce. Top with the kohlrabi and gherkin mixture and serve. Preheat the grill to high. Toast the crumpets on each side until crispy and golden. Transfer to plates and spoon over the shrimps and the butter sauce. Top with the kohlrabi and gherkin mixture and serve."
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} | 611e5d15efff3b6c86ba352a3cdb6724fc0b733bb45673df53ff04a0e557bccc | Miso-marinated beef skewers with grilled veggies recipe
Miso-marinated beef skewers with grilled vegetables and soy beef broth An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso-marinated_beef_46360_16x9.jpg This is umami to the max – miso, soy and beef all combine in a wonderfully savoury flavour sensation. 100g/3½oz miso 2 tbsp mirin 2 tbsp sake ½ tbsp ground black pepper 2 garlic cloves, minced1 tsp minced fresh root ginger ½ tsp sugar 500g/1lb 2oz thick-cut sirloin steak, cut into cubes 100g/3½oz miso 2 tbsp mirin 2 tbsp sake ½ tbsp ground black pepper 2 garlic cloves, minced 1 tsp minced fresh root ginger ½ tsp sugar 500g/1lb 2oz thick-cut sirloin steak, cut into cubes 6 baby corn 8 purple broccoli spears 4 shiitake mushrooms ¼ red cabbage, sliced into pieces handful kale, stalks removed and chopped 6 baby corn 8 purple broccoli spears 4 shiitake mushrooms ¼ red cabbage, sliced into pieces handful kale, stalks removed and chopped 300ml/10fl oz beef stock soy sauce, to taste 2cm/1in fresh root ginger, peeled and sliced1 garlic clove, slicedmirin, to taste 20g/¾oz sesame seeds 300ml/10fl oz beef stock soy sauce, to taste 2cm/1in fresh root ginger, peeled and sliced 1 garlic clove, sliced mirin, to taste 20g/¾oz sesame seeds salt and freshly ground black pepper salt and freshly ground black pepper Method To make the beef, mix all of the ingredients, except the steak, in a large bowl. Add the steak to the bowl and marinate in the miso mixture for 30 minutes–1 hour. Thread onto metal skewers and chargrill for few minutes on all sides until rare. Set aside to rest. To make the grilled vegetables, chargrill all of the vegetables until just cooked. Keep warm. To make the broth, place all of the ingredients in a saucepan and heat everything together. Season with salt and pepper, if preferred. To serve, put the grilled veggies in a serving bowl. Pour over some broth and serve two skewers on top. Season with the togarashi and sesame seeds. To make the beef, mix all of the ingredients, except the steak, in a large bowl. Add the steak to the bowl and marinate in the miso mixture for 30 minutes–1 hour. Thread onto metal skewers and chargrill for few minutes on all sides until rare. Set aside to rest. To make the beef, mix all of the ingredients, except the steak, in a large bowl. Add the steak to the bowl and marinate in the miso mixture for 30 minutes–1 hour. Thread onto metal skewers and chargrill for few minutes on all sides until rare. Set aside to rest. To make the grilled vegetables, chargrill all of the vegetables until just cooked. Keep warm. To make the grilled vegetables, chargrill all of the vegetables until just cooked. Keep warm. To make the broth, place all of the ingredients in a saucepan and heat everything together. Season with salt and pepper, if preferred. To make the broth, place all of the ingredients in a saucepan and heat everything together. Season with salt and pepper, if preferred. To serve, put the grilled veggies in a serving bowl. Pour over some broth and serve two skewers on top. Season with the togarashi and sesame seeds. To serve, put the grilled veggies in a serving bowl. Pour over some broth and serve two skewers on top. Season with the togarashi and sesame seeds. | {
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"title": "Miso-marinated beef skewers with grilled veggies recipe",
"content": "Miso-marinated beef skewers with grilled vegetables and soy beef broth An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso-marinated_beef_46360_16x9.jpg This is umami to the max – miso, soy and beef all combine in a wonderfully savoury flavour sensation. 100g/3½oz miso 2 tbsp mirin 2 tbsp sake ½ tbsp ground black pepper 2 garlic cloves, minced1 tsp minced fresh root ginger ½ tsp sugar 500g/1lb 2oz thick-cut sirloin steak, cut into cubes 100g/3½oz miso 2 tbsp mirin 2 tbsp sake ½ tbsp ground black pepper 2 garlic cloves, minced 1 tsp minced fresh root ginger ½ tsp sugar 500g/1lb 2oz thick-cut sirloin steak, cut into cubes 6 baby corn 8 purple broccoli spears 4 shiitake mushrooms ¼ red cabbage, sliced into pieces handful kale, stalks removed and chopped 6 baby corn 8 purple broccoli spears 4 shiitake mushrooms ¼ red cabbage, sliced into pieces handful kale, stalks removed and chopped 300ml/10fl oz beef stock soy sauce, to taste 2cm/1in fresh root ginger, peeled and sliced1 garlic clove, slicedmirin, to taste 20g/¾oz sesame seeds 300ml/10fl oz beef stock soy sauce, to taste 2cm/1in fresh root ginger, peeled and sliced 1 garlic clove, sliced mirin, to taste 20g/¾oz sesame seeds salt and freshly ground black pepper salt and freshly ground black pepper Method To make the beef, mix all of the ingredients, except the steak, in a large bowl. Add the steak to the bowl and marinate in the miso mixture for 30 minutes–1 hour. Thread onto metal skewers and chargrill for few minutes on all sides until rare. Set aside to rest. To make the grilled vegetables, chargrill all of the vegetables until just cooked. Keep warm. To make the broth, place all of the ingredients in a saucepan and heat everything together. Season with salt and pepper, if preferred. To serve, put the grilled veggies in a serving bowl. Pour over some broth and serve two skewers on top. Season with the togarashi and sesame seeds. To make the beef, mix all of the ingredients, except the steak, in a large bowl. Add the steak to the bowl and marinate in the miso mixture for 30 minutes–1 hour. Thread onto metal skewers and chargrill for few minutes on all sides until rare. Set aside to rest. To make the beef, mix all of the ingredients, except the steak, in a large bowl. Add the steak to the bowl and marinate in the miso mixture for 30 minutes–1 hour. Thread onto metal skewers and chargrill for few minutes on all sides until rare. Set aside to rest. To make the grilled vegetables, chargrill all of the vegetables until just cooked. Keep warm. To make the grilled vegetables, chargrill all of the vegetables until just cooked. Keep warm. To make the broth, place all of the ingredients in a saucepan and heat everything together. Season with salt and pepper, if preferred. To make the broth, place all of the ingredients in a saucepan and heat everything together. Season with salt and pepper, if preferred. To serve, put the grilled veggies in a serving bowl. Pour over some broth and serve two skewers on top. Season with the togarashi and sesame seeds. To serve, put the grilled veggies in a serving bowl. Pour over some broth and serve two skewers on top. Season with the togarashi and sesame seeds."
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} | 1b09f7a83707dcdc08f3644ed390837c12928572ca9bb78851ba63a8b268c6d6 | Miso black cod with clams recipe
An average of 4.0 out of 5 stars from 1 rating You'll need to start a couple of days ahead to marinate the cod in sake, mirin and miso. Then it's quickly roasted and served with umami-rich kombu steamed clams and tart, citrussy yuzu. 4 tbsp white miso paste1–2 tbsp soft brown sugar 100ml/3½fl oz sake 50ml/2fl oz mirin2 cod fillets (about 300g/10½oz each), skin on and pin bones removed2 tbsp vegetable oil1 piece kombu200ml/7fl oz fish stock 400g/14oz fresh clams, scrubbed clean (discard any broken or open clams)1 banana shallot, chopped1 garlic clove, finely choppedyuzu juice, to taste ¼ daikon (white radish or mooli), chopped 2 bok choi, choppedsalt and freshly ground black pepper50g/1¾oz pickled ginger, chopped, to serve 4 tbsp white miso paste 1–2 tbsp soft brown sugar 100ml/3½fl oz sake 50ml/2fl oz mirin 2 cod fillets (about 300g/10½oz each), skin on and pin bones removed 2 tbsp vegetable oil 1 piece kombu 200ml/7fl oz fish stock 400g/14oz fresh clams, scrubbed clean (discard any broken or open clams) 1 banana shallot, chopped 1 garlic clove, finely chopped yuzu juice, to taste ¼ daikon (white radish or mooli), chopped 2 bok choi, chopped salt and freshly ground black pepper 50g/1¾oz pickled ginger, chopped, to serve Method Whisk the miso, sugar, 50ml/2fl oz of the sake and mirin in a saucepan over a medium heat stirring until the sugar is dissolved. Transfer to a lidded plastic box and leave to cool. Place the fish in, turning to coat, and marinate in the fridge for 2–3 days. Preheat the oven to 220C/200C Fan/Gas 7. Place the kombu and stock in a saucepan and bring to the boil. Simmer for a few minutes to infuse. Heat the remaining oil in a large saucepan and fry the clams, shallots and garlic. Add a ladle of the kombu fish stock and the remaining sake and steam with the lid on until the clams are open. Remove the clams with a slotted spoon, discarding any clams that remain closed. Reserve the cooking liquor. Remove the clams from their shells. Taste the cooking liquor, add some of the yuzu juice and season with salt and pepper. Add the clams back to the liquor. Remove the fish from the marinade. Heat 1 tablespoon of oil in a cast iron skillet and cook the fish, flesh-side down, for a few minutes. Transfer to the oven and roast for 6–8 minutes. Set aside and keep warm. Spoon some of the clam liquor into a small saucepan and cook the daikon and bok choi until just softened. Serve alongside the cod, clams and a few slices of the pickled ginger. Whisk the miso, sugar, 50ml/2fl oz of the sake and mirin in a saucepan over a medium heat stirring until the sugar is dissolved. Transfer to a lidded plastic box and leave to cool. Place the fish in, turning to coat, and marinate in the fridge for 2–3 days. Whisk the miso, sugar, 50ml/2fl oz of the sake and mirin in a saucepan over a medium heat stirring until the sugar is dissolved. Transfer to a lidded plastic box and leave to cool. Place the fish in, turning to coat, and marinate in the fridge for 2–3 days. Preheat the oven to 220C/200C Fan/Gas 7. Place the kombu and stock in a saucepan and bring to the boil. Simmer for a few minutes to infuse. Preheat the oven to 220C/200C Fan/Gas 7. Place the kombu and stock in a saucepan and bring to the boil. Simmer for a few minutes to infuse. Heat the remaining oil in a large saucepan and fry the clams, shallots and garlic. Add a ladle of the kombu fish stock and the remaining sake and steam with the lid on until the clams are open. Remove the clams with a slotted spoon, discarding any clams that remain closed. Reserve the cooking liquor. Heat the remaining oil in a large saucepan and fry the clams, shallots and garlic. Add a ladle of the kombu fish stock and the remaining sake and steam with the lid on until the clams are open. Remove the clams with a slotted spoon, discarding any clams that remain closed. Reserve the cooking liquor. Remove the clams from their shells. Taste the cooking liquor, add some of the yuzu juice and season with salt and pepper. Add the clams back to the liquor. Remove the clams from their shells. Taste the cooking liquor, add some of the yuzu juice and season with salt and pepper. Add the clams back to the liquor. Remove the fish from the marinade. Heat 1 tablespoon of oil in a cast iron skillet and cook the fish, flesh-side down, for a few minutes. Transfer to the oven and roast for 6–8 minutes. Set aside and keep warm. Remove the fish from the marinade. Heat 1 tablespoon of oil in a cast iron skillet and cook the fish, flesh-side down, for a few minutes. Transfer to the oven and roast for 6–8 minutes. Set aside and keep warm. Spoon some of the clam liquor into a small saucepan and cook the daikon and bok choi until just softened. Serve alongside the cod, clams and a few slices of the pickled ginger. Spoon some of the clam liquor into a small saucepan and cook the daikon and bok choi until just softened. Serve alongside the cod, clams and a few slices of the pickled ginger. | {
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"title": "Miso black cod with clams recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating You'll need to start a couple of days ahead to marinate the cod in sake, mirin and miso. Then it's quickly roasted and served with umami-rich kombu steamed clams and tart, citrussy yuzu. 4 tbsp white miso paste1–2 tbsp soft brown sugar 100ml/3½fl oz sake 50ml/2fl oz mirin2 cod fillets (about 300g/10½oz each), skin on and pin bones removed2 tbsp vegetable oil1 piece kombu200ml/7fl oz fish stock 400g/14oz fresh clams, scrubbed clean (discard any broken or open clams)1 banana shallot, chopped1 garlic clove, finely choppedyuzu juice, to taste ¼ daikon (white radish or mooli), chopped 2 bok choi, choppedsalt and freshly ground black pepper50g/1¾oz pickled ginger, chopped, to serve 4 tbsp white miso paste 1–2 tbsp soft brown sugar 100ml/3½fl oz sake 50ml/2fl oz mirin 2 cod fillets (about 300g/10½oz each), skin on and pin bones removed 2 tbsp vegetable oil 1 piece kombu 200ml/7fl oz fish stock 400g/14oz fresh clams, scrubbed clean (discard any broken or open clams) 1 banana shallot, chopped 1 garlic clove, finely chopped yuzu juice, to taste ¼ daikon (white radish or mooli), chopped 2 bok choi, chopped salt and freshly ground black pepper 50g/1¾oz pickled ginger, chopped, to serve Method Whisk the miso, sugar, 50ml/2fl oz of the sake and mirin in a saucepan over a medium heat stirring until the sugar is dissolved. Transfer to a lidded plastic box and leave to cool. Place the fish in, turning to coat, and marinate in the fridge for 2–3 days. Preheat the oven to 220C/200C Fan/Gas 7. Place the kombu and stock in a saucepan and bring to the boil. Simmer for a few minutes to infuse. Heat the remaining oil in a large saucepan and fry the clams, shallots and garlic. Add a ladle of the kombu fish stock and the remaining sake and steam with the lid on until the clams are open. Remove the clams with a slotted spoon, discarding any clams that remain closed. Reserve the cooking liquor. Remove the clams from their shells. Taste the cooking liquor, add some of the yuzu juice and season with salt and pepper. Add the clams back to the liquor. Remove the fish from the marinade. Heat 1 tablespoon of oil in a cast iron skillet and cook the fish, flesh-side down, for a few minutes. Transfer to the oven and roast for 6–8 minutes. Set aside and keep warm. Spoon some of the clam liquor into a small saucepan and cook the daikon and bok choi until just softened. Serve alongside the cod, clams and a few slices of the pickled ginger. Whisk the miso, sugar, 50ml/2fl oz of the sake and mirin in a saucepan over a medium heat stirring until the sugar is dissolved. Transfer to a lidded plastic box and leave to cool. Place the fish in, turning to coat, and marinate in the fridge for 2–3 days. Whisk the miso, sugar, 50ml/2fl oz of the sake and mirin in a saucepan over a medium heat stirring until the sugar is dissolved. Transfer to a lidded plastic box and leave to cool. Place the fish in, turning to coat, and marinate in the fridge for 2–3 days. Preheat the oven to 220C/200C Fan/Gas 7. Place the kombu and stock in a saucepan and bring to the boil. Simmer for a few minutes to infuse. Preheat the oven to 220C/200C Fan/Gas 7. Place the kombu and stock in a saucepan and bring to the boil. Simmer for a few minutes to infuse. Heat the remaining oil in a large saucepan and fry the clams, shallots and garlic. Add a ladle of the kombu fish stock and the remaining sake and steam with the lid on until the clams are open. Remove the clams with a slotted spoon, discarding any clams that remain closed. Reserve the cooking liquor. Heat the remaining oil in a large saucepan and fry the clams, shallots and garlic. Add a ladle of the kombu fish stock and the remaining sake and steam with the lid on until the clams are open. Remove the clams with a slotted spoon, discarding any clams that remain closed. Reserve the cooking liquor. Remove the clams from their shells. Taste the cooking liquor, add some of the yuzu juice and season with salt and pepper. Add the clams back to the liquor. Remove the clams from their shells. Taste the cooking liquor, add some of the yuzu juice and season with salt and pepper. Add the clams back to the liquor. Remove the fish from the marinade. Heat 1 tablespoon of oil in a cast iron skillet and cook the fish, flesh-side down, for a few minutes. Transfer to the oven and roast for 6–8 minutes. Set aside and keep warm. Remove the fish from the marinade. Heat 1 tablespoon of oil in a cast iron skillet and cook the fish, flesh-side down, for a few minutes. Transfer to the oven and roast for 6–8 minutes. Set aside and keep warm. Spoon some of the clam liquor into a small saucepan and cook the daikon and bok choi until just softened. Serve alongside the cod, clams and a few slices of the pickled ginger. Spoon some of the clam liquor into a small saucepan and cook the daikon and bok choi until just softened. Serve alongside the cod, clams and a few slices of the pickled ginger."
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} | 2d5253b3de112ec123cb9c76724341c152b1845fb8737558edcfc1d386163dbf | Roast chicken with miso mushrooms and garlic mayo recipe
An average of 4.0 out of 5 stars from 1 rating A simple roast chicken dinner is given an interesting twist with the addition of miso braised mushrooms and garlic mayonnaise. 30g/1oz butter1 rosemary sprig, chopped1 small free-range chicken or poussin 3 banana shallots, finely chopped1 bay leaf1 garlic bulbsalt and freshly ground black peppersmall bunch watercress, to serve 30g/1oz butter 1 rosemary sprig, chopped 1 small free-range chicken or poussin 3 banana shallots, finely chopped 1 bay leaf 1 garlic bulb salt and freshly ground black pepper small bunch watercress, to serve 3 heritage carrots, peeled and left whole3 salsify sticks, peeled and chopped into large pieces2 tbsp olive oil 1 rosemary sprigsalt and freshly ground black pepper 3 heritage carrots, peeled and left whole 3 salsify sticks, peeled and chopped into large pieces 2 tbsp olive oil 1 rosemary sprig salt and freshly ground black pepper 2 tbsp olive oil2–3 large field mushrooms 2 tbsp soy sauce1 tsp white miso 2 tbsp olive oil 2–3 large field mushrooms 2 tbsp soy sauce 1 tsp white miso 3 tbsp mayonnaisechicken fat (from the roast above), as much as preferred3 garlic cloves (from the roast above), crushed 3 tbsp mayonnaise chicken fat (from the roast above), as much as preferred 3 garlic cloves (from the roast above), crushed Method To make the roast chicken, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter and rosemary all over the chicken and season with salt and pepper. Place in a roasting tin with the shallots, bay leaf and garlic. Roast for 45 minutes, or until completely cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes and then pour off the juices to use in the mayonnaise. Meanwhile, to make the carrots and salsify, toss the carrots and salsify in the oil and place in a roasting tin with the rosemary. Season with salt and pepper. Roast for around 30 minutes, or until tender. To make the miso mushrooms, heat the oil in a frying pan and fry the mushrooms until starting to colour. Whisk the soy, miso and 4 tablespoons of water together. Add to the pan and simmer for 10 minutes, until the mushrooms are soft. For the garlic mayonnaise, mix everything together in a small bowl. Serve the chicken whole, with the watercress stuffed in the cavity, and the carrots, salsify, mushrooms and mayonnaise alongside. To make the roast chicken, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter and rosemary all over the chicken and season with salt and pepper. Place in a roasting tin with the shallots, bay leaf and garlic. Roast for 45 minutes, or until completely cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes and then pour off the juices to use in the mayonnaise. To make the roast chicken, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter and rosemary all over the chicken and season with salt and pepper. Place in a roasting tin with the shallots, bay leaf and garlic. Roast for 45 minutes, or until completely cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes and then pour off the juices to use in the mayonnaise. Meanwhile, to make the carrots and salsify, toss the carrots and salsify in the oil and place in a roasting tin with the rosemary. Season with salt and pepper. Roast for around 30 minutes, or until tender. Meanwhile, to make the carrots and salsify, toss the carrots and salsify in the oil and place in a roasting tin with the rosemary. Season with salt and pepper. Roast for around 30 minutes, or until tender. To make the miso mushrooms, heat the oil in a frying pan and fry the mushrooms until starting to colour. Whisk the soy, miso and 4 tablespoons of water together. Add to the pan and simmer for 10 minutes, until the mushrooms are soft. To make the miso mushrooms, heat the oil in a frying pan and fry the mushrooms until starting to colour. Whisk the soy, miso and 4 tablespoons of water together. Add to the pan and simmer for 10 minutes, until the mushrooms are soft. For the garlic mayonnaise, mix everything together in a small bowl. For the garlic mayonnaise, mix everything together in a small bowl. Serve the chicken whole, with the watercress stuffed in the cavity, and the carrots, salsify, mushrooms and mayonnaise alongside. Serve the chicken whole, with the watercress stuffed in the cavity, and the carrots, salsify, mushrooms and mayonnaise alongside. | {
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"title": "Roast chicken with miso mushrooms and garlic mayo recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating A simple roast chicken dinner is given an interesting twist with the addition of miso braised mushrooms and garlic mayonnaise. 30g/1oz butter1 rosemary sprig, chopped1 small free-range chicken or poussin 3 banana shallots, finely chopped1 bay leaf1 garlic bulbsalt and freshly ground black peppersmall bunch watercress, to serve 30g/1oz butter 1 rosemary sprig, chopped 1 small free-range chicken or poussin 3 banana shallots, finely chopped 1 bay leaf 1 garlic bulb salt and freshly ground black pepper small bunch watercress, to serve 3 heritage carrots, peeled and left whole3 salsify sticks, peeled and chopped into large pieces2 tbsp olive oil 1 rosemary sprigsalt and freshly ground black pepper 3 heritage carrots, peeled and left whole 3 salsify sticks, peeled and chopped into large pieces 2 tbsp olive oil 1 rosemary sprig salt and freshly ground black pepper 2 tbsp olive oil2–3 large field mushrooms 2 tbsp soy sauce1 tsp white miso 2 tbsp olive oil 2–3 large field mushrooms 2 tbsp soy sauce 1 tsp white miso 3 tbsp mayonnaisechicken fat (from the roast above), as much as preferred3 garlic cloves (from the roast above), crushed 3 tbsp mayonnaise chicken fat (from the roast above), as much as preferred 3 garlic cloves (from the roast above), crushed Method To make the roast chicken, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter and rosemary all over the chicken and season with salt and pepper. Place in a roasting tin with the shallots, bay leaf and garlic. Roast for 45 minutes, or until completely cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes and then pour off the juices to use in the mayonnaise. Meanwhile, to make the carrots and salsify, toss the carrots and salsify in the oil and place in a roasting tin with the rosemary. Season with salt and pepper. Roast for around 30 minutes, or until tender. To make the miso mushrooms, heat the oil in a frying pan and fry the mushrooms until starting to colour. Whisk the soy, miso and 4 tablespoons of water together. Add to the pan and simmer for 10 minutes, until the mushrooms are soft. For the garlic mayonnaise, mix everything together in a small bowl. Serve the chicken whole, with the watercress stuffed in the cavity, and the carrots, salsify, mushrooms and mayonnaise alongside. To make the roast chicken, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter and rosemary all over the chicken and season with salt and pepper. Place in a roasting tin with the shallots, bay leaf and garlic. Roast for 45 minutes, or until completely cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes and then pour off the juices to use in the mayonnaise. To make the roast chicken, preheat the oven to 200C/180C Fan/Gas 6. Rub the butter and rosemary all over the chicken and season with salt and pepper. Place in a roasting tin with the shallots, bay leaf and garlic. Roast for 45 minutes, or until completely cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for at least 10 minutes and then pour off the juices to use in the mayonnaise. Meanwhile, to make the carrots and salsify, toss the carrots and salsify in the oil and place in a roasting tin with the rosemary. Season with salt and pepper. Roast for around 30 minutes, or until tender. Meanwhile, to make the carrots and salsify, toss the carrots and salsify in the oil and place in a roasting tin with the rosemary. Season with salt and pepper. Roast for around 30 minutes, or until tender. To make the miso mushrooms, heat the oil in a frying pan and fry the mushrooms until starting to colour. Whisk the soy, miso and 4 tablespoons of water together. Add to the pan and simmer for 10 minutes, until the mushrooms are soft. To make the miso mushrooms, heat the oil in a frying pan and fry the mushrooms until starting to colour. Whisk the soy, miso and 4 tablespoons of water together. Add to the pan and simmer for 10 minutes, until the mushrooms are soft. For the garlic mayonnaise, mix everything together in a small bowl. For the garlic mayonnaise, mix everything together in a small bowl. Serve the chicken whole, with the watercress stuffed in the cavity, and the carrots, salsify, mushrooms and mayonnaise alongside. Serve the chicken whole, with the watercress stuffed in the cavity, and the carrots, salsify, mushrooms and mayonnaise alongside."
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} | 5b2a059cfa4dd2178f5684bcad7595e892f6d0d97cfc2f8587153a6b9b9b4d73 | Honey roast chicken with outstanding roasties recipe
In a blender or mini food-processor, blend together all of the marinade ingredients to a fine paste. Taste and adjust the seasoning to taste.Pat the chicken dry with kitchen paper. Put it in a dish and rub the marinade all over it and if time allows let it rest for an hour or so in the fridge. Preheat an oven to 180C/350F/Gas 4.Put the chicken in a roasting tin and baste with the marinade, reserving any extra. Bake the chicken for one hour. Cover the chicken loosely with aluminium foil after the first 10-15 minutes or the honey in the marinade will burn. Baste the chicken a few times during cooking, adding some of the reserved marinade if it starts to look dry. To cook the potatoes, preheat an oven to 220C/425F/Gas 7. Put the prepared potatoes in a pan of salted water, bring to the boil, then reduce the heat and simmer for seven minutes. Meanwhile, pour the oil into a large roasting tin and put into the oven for five minutes until hot. Drain the potatoes well, allow to steam, then return to the pan in which the were cooked. Cover the pan and shake the potatoes about – you want to bash up their edges but not break them up. Gently transfer them to the hot roasting tin, turn them about in the hot oil and sprinkle with salt. Roast on the top shelf for 30 minutes, then turn them and roast for a further 20–30 minutes or until crisp and golden-brown.After the chicken has been roasting for an hour, check whether it is cooked. (The meat is cooked when a thin skewer or a thick needle inserted in the thigh joint produces a clear liquid.) Transfer to a serving dish, cover the chicken with foil and allow it to rest for five minutes before you carve it.Meanwhile, strain the liquid from the roasting tin into a small pan, adjust the seasoning to taste and keep warm.Mix together the sage, chilli powder, bouillon powder and garlic powder if using, to make a spice mix. Remove the potatoes from the oven, set them on a plate lined with kitchen paper, and sprinkle over the spice mix. Joint and serve the roast chicken alongside the roast potatoes, drizzled with the juices from the roasting pan. In a blender or mini food-processor, blend together all of the marinade ingredients to a fine paste. Taste and adjust the seasoning to taste. In a blender or mini food-processor, blend together all of the marinade ingredients to a fine paste. Taste and adjust the seasoning to taste. Pat the chicken dry with kitchen paper. Put it in a dish and rub the marinade all over it and if time allows let it rest for an hour or so in the fridge. Pat the chicken dry with kitchen paper. Put it in a dish and rub the marinade all over it and if time allows let it rest for an hour or so in the fridge. Preheat an oven to 180C/350F/Gas 4. Preheat an oven to 180C/350F/Gas 4. Put the chicken in a roasting tin and baste with the marinade, reserving any extra. Bake the chicken for one hour. Cover the chicken loosely with aluminium foil after the first 10-15 minutes or the honey in the marinade will burn. Baste the chicken a few times during cooking, adding some of the reserved marinade if it starts to look dry. Put the chicken in a roasting tin and baste with the marinade, reserving any extra. Bake the chicken for one hour. Cover the chicken loosely with aluminium foil after the first 10-15 minutes or the honey in the marinade will burn. Baste the chicken a few times during cooking, adding some of the reserved marinade if it starts to look dry. To cook the potatoes, preheat an oven to 220C/425F/Gas 7. Put the prepared potatoes in a pan of salted water, bring to the boil, then reduce the heat and simmer for seven minutes. Meanwhile, pour the oil into a large roasting tin and put into the oven for five minutes until hot. To cook the potatoes, preheat an oven to 220C/425F/Gas 7. Put the prepared potatoes in a pan of salted water, bring to the boil, then reduce the heat and simmer for seven minutes. Meanwhile, pour the oil into a large roasting tin and put into the oven for five minutes until hot. Drain the potatoes well, allow to steam, then return to the pan in which the were cooked. Cover the pan and shake the potatoes about – you want to bash up their edges but not break them up. Gently transfer them to the hot roasting tin, turn them about in the hot oil and sprinkle with salt. Roast on the top shelf for 30 minutes, then turn them and roast for a further 20–30 minutes or until crisp and golden-brown. Drain the potatoes well, allow to steam, then return to the pan in which the were cooked. Cover the pan and shake the potatoes about – you want to bash up their edges but not break them up. Gently transfer them to the hot roasting tin, turn them about in the hot oil and sprinkle with salt. Roast on the top shelf for 30 minutes, then turn them and roast for a further 20–30 minutes or until crisp and golden-brown. After the chicken has been roasting for an hour, check whether it is cooked. (The meat is cooked when a thin skewer or a thick needle inserted in the thigh joint produces a clear liquid.) Transfer to a serving dish, cover the chicken with foil and allow it to rest for five minutes before you carve it. After the chicken has been roasting for an hour, check whether it is cooked. (The meat is cooked when a thin skewer or a thick needle inserted in the thigh joint produces a clear liquid.) Transfer to a serving dish, cover the chicken with foil and allow it to rest for five minutes before you carve it. Meanwhile, strain the liquid from the roasting tin into a small pan, adjust the seasoning to taste and keep warm. Meanwhile, strain the liquid from the roasting tin into a small pan, adjust the seasoning to taste and keep warm. Mix together the sage, chilli powder, bouillon powder and garlic powder if using, to make a spice mix. Remove the potatoes from the oven, set them on a plate lined with kitchen paper, and sprinkle over the spice mix. Mix together the sage, chilli powder, bouillon powder and garlic powder if using, to make a spice mix. Remove the potatoes from the oven, set them on a plate lined with kitchen paper, and sprinkle over the spice mix. Joint and serve the roast chicken alongside the roast potatoes, drizzled with the juices from the roasting pan. Joint and serve the roast chicken alongside the roast potatoes, drizzled with the juices from the roasting pan. | {
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"title": "Honey roast chicken with outstanding roasties recipe",
"content": "In a blender or mini food-processor, blend together all of the marinade ingredients to a fine paste. Taste and adjust the seasoning to taste.Pat the chicken dry with kitchen paper. Put it in a dish and rub the marinade all over it and if time allows let it rest for an hour or so in the fridge. Preheat an oven to 180C/350F/Gas 4.Put the chicken in a roasting tin and baste with the marinade, reserving any extra. Bake the chicken for one hour. Cover the chicken loosely with aluminium foil after the first 10-15 minutes or the honey in the marinade will burn. Baste the chicken a few times during cooking, adding some of the reserved marinade if it starts to look dry. To cook the potatoes, preheat an oven to 220C/425F/Gas 7. Put the prepared potatoes in a pan of salted water, bring to the boil, then reduce the heat and simmer for seven minutes. Meanwhile, pour the oil into a large roasting tin and put into the oven for five minutes until hot. Drain the potatoes well, allow to steam, then return to the pan in which the were cooked. Cover the pan and shake the potatoes about – you want to bash up their edges but not break them up. Gently transfer them to the hot roasting tin, turn them about in the hot oil and sprinkle with salt. Roast on the top shelf for 30 minutes, then turn them and roast for a further 20–30 minutes or until crisp and golden-brown.After the chicken has been roasting for an hour, check whether it is cooked. (The meat is cooked when a thin skewer or a thick needle inserted in the thigh joint produces a clear liquid.) Transfer to a serving dish, cover the chicken with foil and allow it to rest for five minutes before you carve it.Meanwhile, strain the liquid from the roasting tin into a small pan, adjust the seasoning to taste and keep warm.Mix together the sage, chilli powder, bouillon powder and garlic powder if using, to make a spice mix. Remove the potatoes from the oven, set them on a plate lined with kitchen paper, and sprinkle over the spice mix. Joint and serve the roast chicken alongside the roast potatoes, drizzled with the juices from the roasting pan. In a blender or mini food-processor, blend together all of the marinade ingredients to a fine paste. Taste and adjust the seasoning to taste. In a blender or mini food-processor, blend together all of the marinade ingredients to a fine paste. Taste and adjust the seasoning to taste. Pat the chicken dry with kitchen paper. Put it in a dish and rub the marinade all over it and if time allows let it rest for an hour or so in the fridge. Pat the chicken dry with kitchen paper. Put it in a dish and rub the marinade all over it and if time allows let it rest for an hour or so in the fridge. Preheat an oven to 180C/350F/Gas 4. Preheat an oven to 180C/350F/Gas 4. Put the chicken in a roasting tin and baste with the marinade, reserving any extra. Bake the chicken for one hour. Cover the chicken loosely with aluminium foil after the first 10-15 minutes or the honey in the marinade will burn. Baste the chicken a few times during cooking, adding some of the reserved marinade if it starts to look dry. Put the chicken in a roasting tin and baste with the marinade, reserving any extra. Bake the chicken for one hour. Cover the chicken loosely with aluminium foil after the first 10-15 minutes or the honey in the marinade will burn. Baste the chicken a few times during cooking, adding some of the reserved marinade if it starts to look dry. To cook the potatoes, preheat an oven to 220C/425F/Gas 7. Put the prepared potatoes in a pan of salted water, bring to the boil, then reduce the heat and simmer for seven minutes. Meanwhile, pour the oil into a large roasting tin and put into the oven for five minutes until hot. To cook the potatoes, preheat an oven to 220C/425F/Gas 7. Put the prepared potatoes in a pan of salted water, bring to the boil, then reduce the heat and simmer for seven minutes. Meanwhile, pour the oil into a large roasting tin and put into the oven for five minutes until hot. Drain the potatoes well, allow to steam, then return to the pan in which the were cooked. Cover the pan and shake the potatoes about – you want to bash up their edges but not break them up. Gently transfer them to the hot roasting tin, turn them about in the hot oil and sprinkle with salt. Roast on the top shelf for 30 minutes, then turn them and roast for a further 20–30 minutes or until crisp and golden-brown. Drain the potatoes well, allow to steam, then return to the pan in which the were cooked. Cover the pan and shake the potatoes about – you want to bash up their edges but not break them up. Gently transfer them to the hot roasting tin, turn them about in the hot oil and sprinkle with salt. Roast on the top shelf for 30 minutes, then turn them and roast for a further 20–30 minutes or until crisp and golden-brown. After the chicken has been roasting for an hour, check whether it is cooked. (The meat is cooked when a thin skewer or a thick needle inserted in the thigh joint produces a clear liquid.) Transfer to a serving dish, cover the chicken with foil and allow it to rest for five minutes before you carve it. After the chicken has been roasting for an hour, check whether it is cooked. (The meat is cooked when a thin skewer or a thick needle inserted in the thigh joint produces a clear liquid.) Transfer to a serving dish, cover the chicken with foil and allow it to rest for five minutes before you carve it. Meanwhile, strain the liquid from the roasting tin into a small pan, adjust the seasoning to taste and keep warm. Meanwhile, strain the liquid from the roasting tin into a small pan, adjust the seasoning to taste and keep warm. Mix together the sage, chilli powder, bouillon powder and garlic powder if using, to make a spice mix. Remove the potatoes from the oven, set them on a plate lined with kitchen paper, and sprinkle over the spice mix. Mix together the sage, chilli powder, bouillon powder and garlic powder if using, to make a spice mix. Remove the potatoes from the oven, set them on a plate lined with kitchen paper, and sprinkle over the spice mix. Joint and serve the roast chicken alongside the roast potatoes, drizzled with the juices from the roasting pan. Joint and serve the roast chicken alongside the roast potatoes, drizzled with the juices from the roasting pan."
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} | 203af1509ba3ed8d0bde02f756fab060437a2fb16e5298954e9e7ce015369afa | Roast chicken with with boulangère potatoes recipe
An average of 4.3 out of 5 stars from 3 ratings Boulangère potatoes are a lighter version of dauphinoise and delicious served with roast chicken and a simple salad. 1kg/2lb 2oz free-range or organic chicken5 sprigs thyme40g butter 1kg/2lb 2oz free-range or organic chicken 5 sprigs thyme 40g butter 6 potatoes, peeled, sliced thinly4 onions, peeled, sliced thinlysalt and freshly ground black pepper450ml/16fl oz chicken stock 6 potatoes, peeled, sliced thinly 4 onions, peeled, sliced thinly salt and freshly ground black pepper 450ml/16fl oz chicken stock ½ shallot, peeled, finely diced1 tsp Dijon mustard1 tbsp white wine vinegar3 tbsp olive oilsalt and freshly ground black pepper2 Little Gem lettuces, leaves separated ½ shallot, peeled, finely diced 1 tsp Dijon mustard 1 tbsp white wine vinegar 3 tbsp olive oil salt and freshly ground black pepper 2 Little Gem lettuces, leaves separated Method Preheat the oven to 180C/350F/Gas 4.For the roast chicken, rub the butter and thyme leaves onto the skin of the chicken.For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock.Transfer the dish to a rack in the lower part of the oven. Place the chicken directly onto the shelf above the potatoes so that any fat from the chicken drips onto the potatoes. Roast for 1½-2 hours, or until the potatoes are tender and golden-brown and the chicken is cooked. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Once cooked, removed from the oven and set aside to rest for 10 minutes.For the salad, whisk shallot, mustard, vinegar and olive oil together in a bowl until well combined. season, to taste, with salt and freshly ground black pepper.Mix the Little Gem lettuce and salad dressing together in a bowl until well combined.To serve, carve the chicken into thick slices and place some onto each of four serving plates. Spoon the boulangère potatoes and salad alongside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the roast chicken, rub the butter and thyme leaves onto the skin of the chicken. For the roast chicken, rub the butter and thyme leaves onto the skin of the chicken. For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock. For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock. Transfer the dish to a rack in the lower part of the oven. Place the chicken directly onto the shelf above the potatoes so that any fat from the chicken drips onto the potatoes. Roast for 1½-2 hours, or until the potatoes are tender and golden-brown and the chicken is cooked. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Once cooked, removed from the oven and set aside to rest for 10 minutes. Transfer the dish to a rack in the lower part of the oven. Place the chicken directly onto the shelf above the potatoes so that any fat from the chicken drips onto the potatoes. Roast for 1½-2 hours, or until the potatoes are tender and golden-brown and the chicken is cooked. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Once cooked, removed from the oven and set aside to rest for 10 minutes. For the salad, whisk shallot, mustard, vinegar and olive oil together in a bowl until well combined. season, to taste, with salt and freshly ground black pepper. For the salad, whisk shallot, mustard, vinegar and olive oil together in a bowl until well combined. season, to taste, with salt and freshly ground black pepper. Mix the Little Gem lettuce and salad dressing together in a bowl until well combined. Mix the Little Gem lettuce and salad dressing together in a bowl until well combined. To serve, carve the chicken into thick slices and place some onto each of four serving plates. Spoon the boulangère potatoes and salad alongside. To serve, carve the chicken into thick slices and place some onto each of four serving plates. Spoon the boulangère potatoes and salad alongside. | {
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"title": "Roast chicken with with boulangère potatoes recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings Boulangère potatoes are a lighter version of dauphinoise and delicious served with roast chicken and a simple salad. 1kg/2lb 2oz free-range or organic chicken5 sprigs thyme40g butter 1kg/2lb 2oz free-range or organic chicken 5 sprigs thyme 40g butter 6 potatoes, peeled, sliced thinly4 onions, peeled, sliced thinlysalt and freshly ground black pepper450ml/16fl oz chicken stock 6 potatoes, peeled, sliced thinly 4 onions, peeled, sliced thinly salt and freshly ground black pepper 450ml/16fl oz chicken stock ½ shallot, peeled, finely diced1 tsp Dijon mustard1 tbsp white wine vinegar3 tbsp olive oilsalt and freshly ground black pepper2 Little Gem lettuces, leaves separated ½ shallot, peeled, finely diced 1 tsp Dijon mustard 1 tbsp white wine vinegar 3 tbsp olive oil salt and freshly ground black pepper 2 Little Gem lettuces, leaves separated Method Preheat the oven to 180C/350F/Gas 4.For the roast chicken, rub the butter and thyme leaves onto the skin of the chicken.For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock.Transfer the dish to a rack in the lower part of the oven. Place the chicken directly onto the shelf above the potatoes so that any fat from the chicken drips onto the potatoes. Roast for 1½-2 hours, or until the potatoes are tender and golden-brown and the chicken is cooked. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Once cooked, removed from the oven and set aside to rest for 10 minutes.For the salad, whisk shallot, mustard, vinegar and olive oil together in a bowl until well combined. season, to taste, with salt and freshly ground black pepper.Mix the Little Gem lettuce and salad dressing together in a bowl until well combined.To serve, carve the chicken into thick slices and place some onto each of four serving plates. Spoon the boulangère potatoes and salad alongside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the roast chicken, rub the butter and thyme leaves onto the skin of the chicken. For the roast chicken, rub the butter and thyme leaves onto the skin of the chicken. For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock. For the boulangère potatoes, mix the potato and onion slices together in a bowl and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a large buttered ovenproof dish and pour over the stock. Transfer the dish to a rack in the lower part of the oven. Place the chicken directly onto the shelf above the potatoes so that any fat from the chicken drips onto the potatoes. Roast for 1½-2 hours, or until the potatoes are tender and golden-brown and the chicken is cooked. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Once cooked, removed from the oven and set aside to rest for 10 minutes. Transfer the dish to a rack in the lower part of the oven. Place the chicken directly onto the shelf above the potatoes so that any fat from the chicken drips onto the potatoes. Roast for 1½-2 hours, or until the potatoes are tender and golden-brown and the chicken is cooked. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.) Once cooked, removed from the oven and set aside to rest for 10 minutes. For the salad, whisk shallot, mustard, vinegar and olive oil together in a bowl until well combined. season, to taste, with salt and freshly ground black pepper. For the salad, whisk shallot, mustard, vinegar and olive oil together in a bowl until well combined. season, to taste, with salt and freshly ground black pepper. Mix the Little Gem lettuce and salad dressing together in a bowl until well combined. Mix the Little Gem lettuce and salad dressing together in a bowl until well combined. To serve, carve the chicken into thick slices and place some onto each of four serving plates. Spoon the boulangère potatoes and salad alongside. To serve, carve the chicken into thick slices and place some onto each of four serving plates. Spoon the boulangère potatoes and salad alongside."
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} | fffcbc30fc08bef318d5641723d8e62b265917dff691846abeb726ea66ee0c19 | Roast chicken with potatoes and maple parsnips recipe
Preheat the oven to 200C/180C Fan/Gas 6. Remove the chicken from the fridge at least 1 hour before cooking to allow it to come to room temp. Spread out the legs and wings, remove the wish bone and place the herbs into the cavity of the bird. Spread the butter on top of the chicken and season with salt and white pepper.In a separate, large roasting tray add the onions, carrot, celery and rosemary with the boiling chicken stock. Place the chicken on top and roast for about 35–40 minutes, or until the chicken is cooked through to a temperature of at least 74C and the juices run clear when the meat is pierced in the thickest part. Meanwhile to make the potatoes, place them into a large saucepan and cover with cold water and a good pinch of table salt. Bring to the boil, cook for 25 minutes or until the potatoes are just about cooked though but not falling apart. Drain the potatoes and gently toss to rough up the edges. Carefully tip out the potatoes onto a cooling rack, spread them out and allow them to cool to room temperature. Meanwhile, place a good layer of vegetable oil into a roasting tray and place it in the oven until almost smoking. When the oil is hot carefully remove the tray from the oven and place the potatoes in the oil. Ensure the potatoes are not overcrowded in the tray. Return the tray to the oven and cook for 20 minutes, turn the potatoes and cook for a further 20 minutes. Then add the butter, and return to the oven, when the butter begins to foam give the tray a little shake and cook for 10 minutes until golden and crispy. Remove the potatoes from the oven and season with sea salt. Serve piping hot.When the chicken is cooked remove it from the oven and rest in the tray for 10 minutes. Then, move the chicken onto a large plate, cover with kitchen foil and allow to rest for 40 minutes. To make the coffee-roasted carrots, place a frying pan over a medium heat and add a splash of oil and butter and allow to foam. Add the carrots and reduce the heat, when the carrots begin to colour very slightly add the coffee, sea salt and mix well. Transfer the carrots to a baking tray and place in the oven for 40 minutes, tossing them every now and then until cooked all the way through. Remove from the oven and serve hot.To make the maple syrup parsnips, put the parsnips into a large saucepan, cover with salted water, bring to the boil and cook for 5–10 minutes, until just cooked (still a little hard in the middle). Drain in a colander and let them steam-dry for a few minutes. Transfer the parsnips to a roasting tin and sprinkle with the flour and maple syrup, toss to coat. Add the vegetable oil, butter, and season with salt and pepper. Roast for 40 minutes, turning halfway, until golden.When the chicken has rested, place the flour and white wine into a small bowl and mix until it forms a paste. Place the roasting tray onto the stove top on a medium heat, pour over the stock and any juices from the resting plate and bring to the boil. Whisk in the flour paste to help thicken the gravy, and reduce to the desired consistency and flavour. Strain through a sieve into a gravy jug. Keep warm.Carve the roast chicken into portions and serve along with the carrots and parsnips and pour over the gravy. Preheat the oven to 200C/180C Fan/Gas 6. Remove the chicken from the fridge at least 1 hour before cooking to allow it to come to room temp. Spread out the legs and wings, remove the wish bone and place the herbs into the cavity of the bird. Spread the butter on top of the chicken and season with salt and white pepper. Preheat the oven to 200C/180C Fan/Gas 6. Remove the chicken from the fridge at least 1 hour before cooking to allow it to come to room temp. Spread out the legs and wings, remove the wish bone and place the herbs into the cavity of the bird. Spread the butter on top of the chicken and season with salt and white pepper. In a separate, large roasting tray add the onions, carrot, celery and rosemary with the boiling chicken stock. Place the chicken on top and roast for about 35–40 minutes, or until the chicken is cooked through to a temperature of at least 74C and the juices run clear when the meat is pierced in the thickest part. In a separate, large roasting tray add the onions, carrot, celery and rosemary with the boiling chicken stock. Place the chicken on top and roast for about 35–40 minutes, or until the chicken is cooked through to a temperature of at least 74C and the juices run clear when the meat is pierced in the thickest part. Meanwhile to make the potatoes, place them into a large saucepan and cover with cold water and a good pinch of table salt. Bring to the boil, cook for 25 minutes or until the potatoes are just about cooked though but not falling apart. Meanwhile to make the potatoes, place them into a large saucepan and cover with cold water and a good pinch of table salt. Bring to the boil, cook for 25 minutes or until the potatoes are just about cooked though but not falling apart. Drain the potatoes and gently toss to rough up the edges. Carefully tip out the potatoes onto a cooling rack, spread them out and allow them to cool to room temperature. Drain the potatoes and gently toss to rough up the edges. Carefully tip out the potatoes onto a cooling rack, spread them out and allow them to cool to room temperature. Meanwhile, place a good layer of vegetable oil into a roasting tray and place it in the oven until almost smoking. When the oil is hot carefully remove the tray from the oven and place the potatoes in the oil. Ensure the potatoes are not overcrowded in the tray. Return the tray to the oven and cook for 20 minutes, turn the potatoes and cook for a further 20 minutes. Then add the butter, and return to the oven, when the butter begins to foam give the tray a little shake and cook for 10 minutes until golden and crispy. Remove the potatoes from the oven and season with sea salt. Serve piping hot. Meanwhile, place a good layer of vegetable oil into a roasting tray and place it in the oven until almost smoking. When the oil is hot carefully remove the tray from the oven and place the potatoes in the oil. Ensure the potatoes are not overcrowded in the tray. Return the tray to the oven and cook for 20 minutes, turn the potatoes and cook for a further 20 minutes. Then add the butter, and return to the oven, when the butter begins to foam give the tray a little shake and cook for 10 minutes until golden and crispy. Remove the potatoes from the oven and season with sea salt. Serve piping hot. When the chicken is cooked remove it from the oven and rest in the tray for 10 minutes. Then, move the chicken onto a large plate, cover with kitchen foil and allow to rest for 40 minutes. When the chicken is cooked remove it from the oven and rest in the tray for 10 minutes. Then, move the chicken onto a large plate, cover with kitchen foil and allow to rest for 40 minutes. To make the coffee-roasted carrots, place a frying pan over a medium heat and add a splash of oil and butter and allow to foam. Add the carrots and reduce the heat, when the carrots begin to colour very slightly add the coffee, sea salt and mix well. To make the coffee-roasted carrots, place a frying pan over a medium heat and add a splash of oil and butter and allow to foam. Add the carrots and reduce the heat, when the carrots begin to colour very slightly add the coffee, sea salt and mix well. Transfer the carrots to a baking tray and place in the oven for 40 minutes, tossing them every now and then until cooked all the way through. Remove from the oven and serve hot. Transfer the carrots to a baking tray and place in the oven for 40 minutes, tossing them every now and then until cooked all the way through. Remove from the oven and serve hot. To make the maple syrup parsnips, put the parsnips into a large saucepan, cover with salted water, bring to the boil and cook for 5–10 minutes, until just cooked (still a little hard in the middle). Drain in a colander and let them steam-dry for a few minutes. To make the maple syrup parsnips, put the parsnips into a large saucepan, cover with salted water, bring to the boil and cook for 5–10 minutes, until just cooked (still a little hard in the middle). Drain in a colander and let them steam-dry for a few minutes. Transfer the parsnips to a roasting tin and sprinkle with the flour and maple syrup, toss to coat. Add the vegetable oil, butter, and season with salt and pepper. Roast for 40 minutes, turning halfway, until golden. Transfer the parsnips to a roasting tin and sprinkle with the flour and maple syrup, toss to coat. Add the vegetable oil, butter, and season with salt and pepper. Roast for 40 minutes, turning halfway, until golden. When the chicken has rested, place the flour and white wine into a small bowl and mix until it forms a paste. Place the roasting tray onto the stove top on a medium heat, pour over the stock and any juices from the resting plate and bring to the boil. Whisk in the flour paste to help thicken the gravy, and reduce to the desired consistency and flavour. Strain through a sieve into a gravy jug. Keep warm. When the chicken has rested, place the flour and white wine into a small bowl and mix until it forms a paste. Place the roasting tray onto the stove top on a medium heat, pour over the stock and any juices from the resting plate and bring to the boil. Whisk in the flour paste to help thicken the gravy, and reduce to the desired consistency and flavour. Strain through a sieve into a gravy jug. Keep warm. Carve the roast chicken into portions and serve along with the carrots and parsnips and pour over the gravy. Carve the roast chicken into portions and serve along with the carrots and parsnips and pour over the gravy. | {
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"title": "Roast chicken with potatoes and maple parsnips recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. Remove the chicken from the fridge at least 1 hour before cooking to allow it to come to room temp. Spread out the legs and wings, remove the wish bone and place the herbs into the cavity of the bird. Spread the butter on top of the chicken and season with salt and white pepper.In a separate, large roasting tray add the onions, carrot, celery and rosemary with the boiling chicken stock. Place the chicken on top and roast for about 35–40 minutes, or until the chicken is cooked through to a temperature of at least 74C and the juices run clear when the meat is pierced in the thickest part. Meanwhile to make the potatoes, place them into a large saucepan and cover with cold water and a good pinch of table salt. Bring to the boil, cook for 25 minutes or until the potatoes are just about cooked though but not falling apart. Drain the potatoes and gently toss to rough up the edges. Carefully tip out the potatoes onto a cooling rack, spread them out and allow them to cool to room temperature. Meanwhile, place a good layer of vegetable oil into a roasting tray and place it in the oven until almost smoking. When the oil is hot carefully remove the tray from the oven and place the potatoes in the oil. Ensure the potatoes are not overcrowded in the tray. Return the tray to the oven and cook for 20 minutes, turn the potatoes and cook for a further 20 minutes. Then add the butter, and return to the oven, when the butter begins to foam give the tray a little shake and cook for 10 minutes until golden and crispy. Remove the potatoes from the oven and season with sea salt. Serve piping hot.When the chicken is cooked remove it from the oven and rest in the tray for 10 minutes. Then, move the chicken onto a large plate, cover with kitchen foil and allow to rest for 40 minutes. To make the coffee-roasted carrots, place a frying pan over a medium heat and add a splash of oil and butter and allow to foam. Add the carrots and reduce the heat, when the carrots begin to colour very slightly add the coffee, sea salt and mix well. Transfer the carrots to a baking tray and place in the oven for 40 minutes, tossing them every now and then until cooked all the way through. Remove from the oven and serve hot.To make the maple syrup parsnips, put the parsnips into a large saucepan, cover with salted water, bring to the boil and cook for 5–10 minutes, until just cooked (still a little hard in the middle). Drain in a colander and let them steam-dry for a few minutes. Transfer the parsnips to a roasting tin and sprinkle with the flour and maple syrup, toss to coat. Add the vegetable oil, butter, and season with salt and pepper. Roast for 40 minutes, turning halfway, until golden.When the chicken has rested, place the flour and white wine into a small bowl and mix until it forms a paste. Place the roasting tray onto the stove top on a medium heat, pour over the stock and any juices from the resting plate and bring to the boil. Whisk in the flour paste to help thicken the gravy, and reduce to the desired consistency and flavour. Strain through a sieve into a gravy jug. Keep warm.Carve the roast chicken into portions and serve along with the carrots and parsnips and pour over the gravy. Preheat the oven to 200C/180C Fan/Gas 6. Remove the chicken from the fridge at least 1 hour before cooking to allow it to come to room temp. Spread out the legs and wings, remove the wish bone and place the herbs into the cavity of the bird. Spread the butter on top of the chicken and season with salt and white pepper. Preheat the oven to 200C/180C Fan/Gas 6. Remove the chicken from the fridge at least 1 hour before cooking to allow it to come to room temp. Spread out the legs and wings, remove the wish bone and place the herbs into the cavity of the bird. Spread the butter on top of the chicken and season with salt and white pepper. In a separate, large roasting tray add the onions, carrot, celery and rosemary with the boiling chicken stock. Place the chicken on top and roast for about 35–40 minutes, or until the chicken is cooked through to a temperature of at least 74C and the juices run clear when the meat is pierced in the thickest part. In a separate, large roasting tray add the onions, carrot, celery and rosemary with the boiling chicken stock. Place the chicken on top and roast for about 35–40 minutes, or until the chicken is cooked through to a temperature of at least 74C and the juices run clear when the meat is pierced in the thickest part. Meanwhile to make the potatoes, place them into a large saucepan and cover with cold water and a good pinch of table salt. Bring to the boil, cook for 25 minutes or until the potatoes are just about cooked though but not falling apart. Meanwhile to make the potatoes, place them into a large saucepan and cover with cold water and a good pinch of table salt. Bring to the boil, cook for 25 minutes or until the potatoes are just about cooked though but not falling apart. Drain the potatoes and gently toss to rough up the edges. Carefully tip out the potatoes onto a cooling rack, spread them out and allow them to cool to room temperature. Drain the potatoes and gently toss to rough up the edges. Carefully tip out the potatoes onto a cooling rack, spread them out and allow them to cool to room temperature. Meanwhile, place a good layer of vegetable oil into a roasting tray and place it in the oven until almost smoking. When the oil is hot carefully remove the tray from the oven and place the potatoes in the oil. Ensure the potatoes are not overcrowded in the tray. Return the tray to the oven and cook for 20 minutes, turn the potatoes and cook for a further 20 minutes. Then add the butter, and return to the oven, when the butter begins to foam give the tray a little shake and cook for 10 minutes until golden and crispy. Remove the potatoes from the oven and season with sea salt. Serve piping hot. Meanwhile, place a good layer of vegetable oil into a roasting tray and place it in the oven until almost smoking. When the oil is hot carefully remove the tray from the oven and place the potatoes in the oil. Ensure the potatoes are not overcrowded in the tray. Return the tray to the oven and cook for 20 minutes, turn the potatoes and cook for a further 20 minutes. Then add the butter, and return to the oven, when the butter begins to foam give the tray a little shake and cook for 10 minutes until golden and crispy. Remove the potatoes from the oven and season with sea salt. Serve piping hot. When the chicken is cooked remove it from the oven and rest in the tray for 10 minutes. Then, move the chicken onto a large plate, cover with kitchen foil and allow to rest for 40 minutes. When the chicken is cooked remove it from the oven and rest in the tray for 10 minutes. Then, move the chicken onto a large plate, cover with kitchen foil and allow to rest for 40 minutes. To make the coffee-roasted carrots, place a frying pan over a medium heat and add a splash of oil and butter and allow to foam. Add the carrots and reduce the heat, when the carrots begin to colour very slightly add the coffee, sea salt and mix well. To make the coffee-roasted carrots, place a frying pan over a medium heat and add a splash of oil and butter and allow to foam. Add the carrots and reduce the heat, when the carrots begin to colour very slightly add the coffee, sea salt and mix well. Transfer the carrots to a baking tray and place in the oven for 40 minutes, tossing them every now and then until cooked all the way through. Remove from the oven and serve hot. Transfer the carrots to a baking tray and place in the oven for 40 minutes, tossing them every now and then until cooked all the way through. Remove from the oven and serve hot. To make the maple syrup parsnips, put the parsnips into a large saucepan, cover with salted water, bring to the boil and cook for 5–10 minutes, until just cooked (still a little hard in the middle). Drain in a colander and let them steam-dry for a few minutes. To make the maple syrup parsnips, put the parsnips into a large saucepan, cover with salted water, bring to the boil and cook for 5–10 minutes, until just cooked (still a little hard in the middle). Drain in a colander and let them steam-dry for a few minutes. Transfer the parsnips to a roasting tin and sprinkle with the flour and maple syrup, toss to coat. Add the vegetable oil, butter, and season with salt and pepper. Roast for 40 minutes, turning halfway, until golden. Transfer the parsnips to a roasting tin and sprinkle with the flour and maple syrup, toss to coat. Add the vegetable oil, butter, and season with salt and pepper. Roast for 40 minutes, turning halfway, until golden. When the chicken has rested, place the flour and white wine into a small bowl and mix until it forms a paste. Place the roasting tray onto the stove top on a medium heat, pour over the stock and any juices from the resting plate and bring to the boil. Whisk in the flour paste to help thicken the gravy, and reduce to the desired consistency and flavour. Strain through a sieve into a gravy jug. Keep warm. When the chicken has rested, place the flour and white wine into a small bowl and mix until it forms a paste. Place the roasting tray onto the stove top on a medium heat, pour over the stock and any juices from the resting plate and bring to the boil. Whisk in the flour paste to help thicken the gravy, and reduce to the desired consistency and flavour. Strain through a sieve into a gravy jug. Keep warm. Carve the roast chicken into portions and serve along with the carrots and parsnips and pour over the gravy. Carve the roast chicken into portions and serve along with the carrots and parsnips and pour over the gravy."
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} | 4265a84e52792c48b1731a6fe642a13099d24a648ab0ecf17e0be671da022d1b | Roast chicken with bread sauce, game chips and stuffing recipe
For the chicken, preheat the oven to 200C/400F/Gas 6.Mix the cream cheese and basil together in a bowl and season with salt and freshly ground black pepper. Spoon the mixture into a piping bag.Place the chicken into a roasting tin then carefully ease your hand under the skin of the chicken. Carefully pipe half of the cream cheese mixture under the skin, then gently spread it out over the whole breast. Pipe the remaining mixture onto the legs, then smear it out until the legs are covered.Rub the butter and olive oil over the chicken and season with salt and freshly ground black pepper. Roast the chicken for 20 minutes per 450g/1lb, basting regularly. To check whether the chicken is cooked, push a skewer into the thigh at the thickest point. If the juices run clear the chicken is cooked. Remove the chicken from the roasting tin and set aside to rest.To make the gravy, place the roasting tin onto the hob and heat gently, stirring with a wooden spoon and scraping up all the bits from the bottom of the pan. Stir in the flour and cook for 1-2 minutes. Add the wine and simmer until the volume of the wine has reduced by half. Add the stock and simmer for 5 minutes. Season, to taste, with salt and freshly ground black pepper, then pass the gravy through a sieve into a jug and keep warm until ready to serve.Make the stuffing according to the packet instructions, then place into a roasting tray, dot with butter and bake in the oven to roast for 20-25 minutes until crispy.For the bread sauce, stud the onion all over with the cloves, then place into a saucepan along with the bay leaf, peppercorns and milk. Bring the mixture to the boil, remove the pan from the heat and set to cool for 15 minutes. Remove the onion, bay leaf and peppercorns, then stir in the breadcrumbs. Return the pan to the heat and cook very gently for 5-10 minutes, stirring occasionally until the breadcrumbs have absorbed all the liquid. Stir in the butter and season, to taste, with salt and freshly ground black pepper.For the spring greens, heat a frying pan until hot, add the bacon and cook for 1-2 minutes, or until just crisp. Remove the bacon from the pan and set aside to drain on kitchen paper. Add the butter, spring greens and 75ml/3fl oz water and fry for 2-3 minutes, or until the greens have wilted. Stir in the bacon.For the game chips, heat the vegetable oil in a deep, heavy-bottomed saucepan until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep-fry the potato slices for 1-2 minutes, or until golden-brown. Remove the game chips from the oil with a slotted spoon, set aside to drain on kitchen paper and season with salt and freshly ground black pepper. To serve, carve the chicken into slices, and place onto serving plates along with the bread sauce, spring greens, game chips, stuffing and gravy. For the chicken, preheat the oven to 200C/400F/Gas 6. For the chicken, preheat the oven to 200C/400F/Gas 6. Mix the cream cheese and basil together in a bowl and season with salt and freshly ground black pepper. Spoon the mixture into a piping bag. Mix the cream cheese and basil together in a bowl and season with salt and freshly ground black pepper. Spoon the mixture into a piping bag. Place the chicken into a roasting tin then carefully ease your hand under the skin of the chicken. Carefully pipe half of the cream cheese mixture under the skin, then gently spread it out over the whole breast. Pipe the remaining mixture onto the legs, then smear it out until the legs are covered. Place the chicken into a roasting tin then carefully ease your hand under the skin of the chicken. Carefully pipe half of the cream cheese mixture under the skin, then gently spread it out over the whole breast. Pipe the remaining mixture onto the legs, then smear it out until the legs are covered. Rub the butter and olive oil over the chicken and season with salt and freshly ground black pepper. Rub the butter and olive oil over the chicken and season with salt and freshly ground black pepper. Roast the chicken for 20 minutes per 450g/1lb, basting regularly. To check whether the chicken is cooked, push a skewer into the thigh at the thickest point. If the juices run clear the chicken is cooked. Remove the chicken from the roasting tin and set aside to rest. Roast the chicken for 20 minutes per 450g/1lb, basting regularly. To check whether the chicken is cooked, push a skewer into the thigh at the thickest point. If the juices run clear the chicken is cooked. Remove the chicken from the roasting tin and set aside to rest. To make the gravy, place the roasting tin onto the hob and heat gently, stirring with a wooden spoon and scraping up all the bits from the bottom of the pan. Stir in the flour and cook for 1-2 minutes. Add the wine and simmer until the volume of the wine has reduced by half. Add the stock and simmer for 5 minutes. Season, to taste, with salt and freshly ground black pepper, then pass the gravy through a sieve into a jug and keep warm until ready to serve. To make the gravy, place the roasting tin onto the hob and heat gently, stirring with a wooden spoon and scraping up all the bits from the bottom of the pan. Stir in the flour and cook for 1-2 minutes. Add the wine and simmer until the volume of the wine has reduced by half. Add the stock and simmer for 5 minutes. Season, to taste, with salt and freshly ground black pepper, then pass the gravy through a sieve into a jug and keep warm until ready to serve. Make the stuffing according to the packet instructions, then place into a roasting tray, dot with butter and bake in the oven to roast for 20-25 minutes until crispy. Make the stuffing according to the packet instructions, then place into a roasting tray, dot with butter and bake in the oven to roast for 20-25 minutes until crispy. For the bread sauce, stud the onion all over with the cloves, then place into a saucepan along with the bay leaf, peppercorns and milk. Bring the mixture to the boil, remove the pan from the heat and set to cool for 15 minutes. Remove the onion, bay leaf and peppercorns, then stir in the breadcrumbs. Return the pan to the heat and cook very gently for 5-10 minutes, stirring occasionally until the breadcrumbs have absorbed all the liquid. Stir in the butter and season, to taste, with salt and freshly ground black pepper. For the bread sauce, stud the onion all over with the cloves, then place into a saucepan along with the bay leaf, peppercorns and milk. Bring the mixture to the boil, remove the pan from the heat and set to cool for 15 minutes. Remove the onion, bay leaf and peppercorns, then stir in the breadcrumbs. Return the pan to the heat and cook very gently for 5-10 minutes, stirring occasionally until the breadcrumbs have absorbed all the liquid. Stir in the butter and season, to taste, with salt and freshly ground black pepper. For the spring greens, heat a frying pan until hot, add the bacon and cook for 1-2 minutes, or until just crisp. Remove the bacon from the pan and set aside to drain on kitchen paper. Add the butter, spring greens and 75ml/3fl oz water and fry for 2-3 minutes, or until the greens have wilted. Stir in the bacon. For the spring greens, heat a frying pan until hot, add the bacon and cook for 1-2 minutes, or until just crisp. Remove the bacon from the pan and set aside to drain on kitchen paper. Add the butter, spring greens and 75ml/3fl oz water and fry for 2-3 minutes, or until the greens have wilted. Stir in the bacon. For the game chips, heat the vegetable oil in a deep, heavy-bottomed saucepan until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the game chips, heat the vegetable oil in a deep, heavy-bottomed saucepan until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the potato slices for 1-2 minutes, or until golden-brown. Remove the game chips from the oil with a slotted spoon, set aside to drain on kitchen paper and season with salt and freshly ground black pepper. Deep-fry the potato slices for 1-2 minutes, or until golden-brown. Remove the game chips from the oil with a slotted spoon, set aside to drain on kitchen paper and season with salt and freshly ground black pepper. To serve, carve the chicken into slices, and place onto serving plates along with the bread sauce, spring greens, game chips, stuffing and gravy. To serve, carve the chicken into slices, and place onto serving plates along with the bread sauce, spring greens, game chips, stuffing and gravy. | {
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"title": "Roast chicken with bread sauce, game chips and stuffing recipe",
"content": "For the chicken, preheat the oven to 200C/400F/Gas 6.Mix the cream cheese and basil together in a bowl and season with salt and freshly ground black pepper. Spoon the mixture into a piping bag.Place the chicken into a roasting tin then carefully ease your hand under the skin of the chicken. Carefully pipe half of the cream cheese mixture under the skin, then gently spread it out over the whole breast. Pipe the remaining mixture onto the legs, then smear it out until the legs are covered.Rub the butter and olive oil over the chicken and season with salt and freshly ground black pepper. Roast the chicken for 20 minutes per 450g/1lb, basting regularly. To check whether the chicken is cooked, push a skewer into the thigh at the thickest point. If the juices run clear the chicken is cooked. Remove the chicken from the roasting tin and set aside to rest.To make the gravy, place the roasting tin onto the hob and heat gently, stirring with a wooden spoon and scraping up all the bits from the bottom of the pan. Stir in the flour and cook for 1-2 minutes. Add the wine and simmer until the volume of the wine has reduced by half. Add the stock and simmer for 5 minutes. Season, to taste, with salt and freshly ground black pepper, then pass the gravy through a sieve into a jug and keep warm until ready to serve.Make the stuffing according to the packet instructions, then place into a roasting tray, dot with butter and bake in the oven to roast for 20-25 minutes until crispy.For the bread sauce, stud the onion all over with the cloves, then place into a saucepan along with the bay leaf, peppercorns and milk. Bring the mixture to the boil, remove the pan from the heat and set to cool for 15 minutes. Remove the onion, bay leaf and peppercorns, then stir in the breadcrumbs. Return the pan to the heat and cook very gently for 5-10 minutes, stirring occasionally until the breadcrumbs have absorbed all the liquid. Stir in the butter and season, to taste, with salt and freshly ground black pepper.For the spring greens, heat a frying pan until hot, add the bacon and cook for 1-2 minutes, or until just crisp. Remove the bacon from the pan and set aside to drain on kitchen paper. Add the butter, spring greens and 75ml/3fl oz water and fry for 2-3 minutes, or until the greens have wilted. Stir in the bacon.For the game chips, heat the vegetable oil in a deep, heavy-bottomed saucepan until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep-fry the potato slices for 1-2 minutes, or until golden-brown. Remove the game chips from the oil with a slotted spoon, set aside to drain on kitchen paper and season with salt and freshly ground black pepper. To serve, carve the chicken into slices, and place onto serving plates along with the bread sauce, spring greens, game chips, stuffing and gravy. For the chicken, preheat the oven to 200C/400F/Gas 6. For the chicken, preheat the oven to 200C/400F/Gas 6. Mix the cream cheese and basil together in a bowl and season with salt and freshly ground black pepper. Spoon the mixture into a piping bag. Mix the cream cheese and basil together in a bowl and season with salt and freshly ground black pepper. Spoon the mixture into a piping bag. Place the chicken into a roasting tin then carefully ease your hand under the skin of the chicken. Carefully pipe half of the cream cheese mixture under the skin, then gently spread it out over the whole breast. Pipe the remaining mixture onto the legs, then smear it out until the legs are covered. Place the chicken into a roasting tin then carefully ease your hand under the skin of the chicken. Carefully pipe half of the cream cheese mixture under the skin, then gently spread it out over the whole breast. Pipe the remaining mixture onto the legs, then smear it out until the legs are covered. Rub the butter and olive oil over the chicken and season with salt and freshly ground black pepper. Rub the butter and olive oil over the chicken and season with salt and freshly ground black pepper. Roast the chicken for 20 minutes per 450g/1lb, basting regularly. To check whether the chicken is cooked, push a skewer into the thigh at the thickest point. If the juices run clear the chicken is cooked. Remove the chicken from the roasting tin and set aside to rest. Roast the chicken for 20 minutes per 450g/1lb, basting regularly. To check whether the chicken is cooked, push a skewer into the thigh at the thickest point. If the juices run clear the chicken is cooked. Remove the chicken from the roasting tin and set aside to rest. To make the gravy, place the roasting tin onto the hob and heat gently, stirring with a wooden spoon and scraping up all the bits from the bottom of the pan. Stir in the flour and cook for 1-2 minutes. Add the wine and simmer until the volume of the wine has reduced by half. Add the stock and simmer for 5 minutes. Season, to taste, with salt and freshly ground black pepper, then pass the gravy through a sieve into a jug and keep warm until ready to serve. To make the gravy, place the roasting tin onto the hob and heat gently, stirring with a wooden spoon and scraping up all the bits from the bottom of the pan. Stir in the flour and cook for 1-2 minutes. Add the wine and simmer until the volume of the wine has reduced by half. Add the stock and simmer for 5 minutes. Season, to taste, with salt and freshly ground black pepper, then pass the gravy through a sieve into a jug and keep warm until ready to serve. Make the stuffing according to the packet instructions, then place into a roasting tray, dot with butter and bake in the oven to roast for 20-25 minutes until crispy. Make the stuffing according to the packet instructions, then place into a roasting tray, dot with butter and bake in the oven to roast for 20-25 minutes until crispy. For the bread sauce, stud the onion all over with the cloves, then place into a saucepan along with the bay leaf, peppercorns and milk. Bring the mixture to the boil, remove the pan from the heat and set to cool for 15 minutes. Remove the onion, bay leaf and peppercorns, then stir in the breadcrumbs. Return the pan to the heat and cook very gently for 5-10 minutes, stirring occasionally until the breadcrumbs have absorbed all the liquid. Stir in the butter and season, to taste, with salt and freshly ground black pepper. For the bread sauce, stud the onion all over with the cloves, then place into a saucepan along with the bay leaf, peppercorns and milk. Bring the mixture to the boil, remove the pan from the heat and set to cool for 15 minutes. Remove the onion, bay leaf and peppercorns, then stir in the breadcrumbs. Return the pan to the heat and cook very gently for 5-10 minutes, stirring occasionally until the breadcrumbs have absorbed all the liquid. Stir in the butter and season, to taste, with salt and freshly ground black pepper. For the spring greens, heat a frying pan until hot, add the bacon and cook for 1-2 minutes, or until just crisp. Remove the bacon from the pan and set aside to drain on kitchen paper. Add the butter, spring greens and 75ml/3fl oz water and fry for 2-3 minutes, or until the greens have wilted. Stir in the bacon. For the spring greens, heat a frying pan until hot, add the bacon and cook for 1-2 minutes, or until just crisp. Remove the bacon from the pan and set aside to drain on kitchen paper. Add the butter, spring greens and 75ml/3fl oz water and fry for 2-3 minutes, or until the greens have wilted. Stir in the bacon. For the game chips, heat the vegetable oil in a deep, heavy-bottomed saucepan until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the game chips, heat the vegetable oil in a deep, heavy-bottomed saucepan until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the potato slices for 1-2 minutes, or until golden-brown. Remove the game chips from the oil with a slotted spoon, set aside to drain on kitchen paper and season with salt and freshly ground black pepper. Deep-fry the potato slices for 1-2 minutes, or until golden-brown. Remove the game chips from the oil with a slotted spoon, set aside to drain on kitchen paper and season with salt and freshly ground black pepper. To serve, carve the chicken into slices, and place onto serving plates along with the bread sauce, spring greens, game chips, stuffing and gravy. To serve, carve the chicken into slices, and place onto serving plates along with the bread sauce, spring greens, game chips, stuffing and gravy."
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} | 5249ce2bdcd503044d9c23964f9bcd5c89fce85f0794ad4cb6a0501933ecc904 | Boozy baked chicken with peppers recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boozy_baked_chicken_with_68515_16x9.jpg Pollo ubriaco con peperoni is a simply delicious one-pan chicken dish that makes cooking and clean-up so much easier! 150ml/5fl oz dry white wine1 tbsp English mustard 150ml/5fl oz dry white wine 1 tbsp English mustard 850g/1lb 14oz chicken thighs and drumsticks100g/3½oz prosciutto, roughly chopped10 baby onions or round shallots, peeled225g/8oz baby vine tomatoes, cut in half1 yellow pepper, thinly sliced1 red pepper, thinly sliced2 garlic cloves, finely chopped2 tbsp port2 tbsp brandy2 tbsp extra virgin olive oilsalt and freshly ground black pepper1 tbsp chopped fresh flatleaf parsley, to garnish 850g/1lb 14oz chicken thighs and drumsticks 100g/3½oz prosciutto, roughly chopped 10 baby onions or round shallots, peeled 225g/8oz baby vine tomatoes, cut in half 1 yellow pepper, thinly sliced 1 red pepper, thinly sliced 2 garlic cloves, finely chopped 2 tbsp port 2 tbsp brandy 2 tbsp extra virgin olive oil salt and freshly ground black pepper 1 tbsp chopped fresh flatleaf parsley, to garnish 200g/7oz quick-cook polenta100g/3½oz unsalted butter100g/3½oz Parmesan cheese, finely grated 200g/7oz quick-cook polenta 100g/3½oz unsalted butter 100g/3½oz Parmesan cheese, finely grated Method To make the mustard wine, combine the wine and mustard in a small bowl and set aside.To make the chicken, put the chicken in a large roasting tin with the prosciutto, onions, tomatoes, peppers and garlic. Season with salt and pepper and toss together.Pour over the mustard wine mixture, then pour over the port, brandy and oil. Toss again.Cover with kitchen foil and set aside for the flavours to infuse for 20 minutes.Preheat the oven to 190C/170C Fan/Gas 5.Bake for 1 hour, basting from time to time.Remove the foil and continue to cook for another 30 minutes, or until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.To make the polenta, cook the polenta according to the packet instructions. Whilst hot add the butter and Parmesan and mix to combine.Garnish the chicken with the parsley and serve family-style with the polenta. To make the mustard wine, combine the wine and mustard in a small bowl and set aside. To make the mustard wine, combine the wine and mustard in a small bowl and set aside. To make the chicken, put the chicken in a large roasting tin with the prosciutto, onions, tomatoes, peppers and garlic. Season with salt and pepper and toss together. To make the chicken, put the chicken in a large roasting tin with the prosciutto, onions, tomatoes, peppers and garlic. Season with salt and pepper and toss together. Pour over the mustard wine mixture, then pour over the port, brandy and oil. Toss again. Pour over the mustard wine mixture, then pour over the port, brandy and oil. Toss again. Cover with kitchen foil and set aside for the flavours to infuse for 20 minutes. Cover with kitchen foil and set aside for the flavours to infuse for 20 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Bake for 1 hour, basting from time to time. Bake for 1 hour, basting from time to time. Remove the foil and continue to cook for another 30 minutes, or until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Remove the foil and continue to cook for another 30 minutes, or until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. To make the polenta, cook the polenta according to the packet instructions. Whilst hot add the butter and Parmesan and mix to combine. To make the polenta, cook the polenta according to the packet instructions. Whilst hot add the butter and Parmesan and mix to combine. Garnish the chicken with the parsley and serve family-style with the polenta. Garnish the chicken with the parsley and serve family-style with the polenta. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/boozy_baked_chicken_with_68515_16x9.jpg Pollo ubriaco con peperoni is a simply delicious one-pan chicken dish that makes cooking and clean-up so much easier! 150ml/5fl oz dry white wine1 tbsp English mustard 150ml/5fl oz dry white wine 1 tbsp English mustard 850g/1lb 14oz chicken thighs and drumsticks100g/3½oz prosciutto, roughly chopped10 baby onions or round shallots, peeled225g/8oz baby vine tomatoes, cut in half1 yellow pepper, thinly sliced1 red pepper, thinly sliced2 garlic cloves, finely chopped2 tbsp port2 tbsp brandy2 tbsp extra virgin olive oilsalt and freshly ground black pepper1 tbsp chopped fresh flatleaf parsley, to garnish 850g/1lb 14oz chicken thighs and drumsticks 100g/3½oz prosciutto, roughly chopped 10 baby onions or round shallots, peeled 225g/8oz baby vine tomatoes, cut in half 1 yellow pepper, thinly sliced 1 red pepper, thinly sliced 2 garlic cloves, finely chopped 2 tbsp port 2 tbsp brandy 2 tbsp extra virgin olive oil salt and freshly ground black pepper 1 tbsp chopped fresh flatleaf parsley, to garnish 200g/7oz quick-cook polenta100g/3½oz unsalted butter100g/3½oz Parmesan cheese, finely grated 200g/7oz quick-cook polenta 100g/3½oz unsalted butter 100g/3½oz Parmesan cheese, finely grated Method To make the mustard wine, combine the wine and mustard in a small bowl and set aside.To make the chicken, put the chicken in a large roasting tin with the prosciutto, onions, tomatoes, peppers and garlic. Season with salt and pepper and toss together.Pour over the mustard wine mixture, then pour over the port, brandy and oil. Toss again.Cover with kitchen foil and set aside for the flavours to infuse for 20 minutes.Preheat the oven to 190C/170C Fan/Gas 5.Bake for 1 hour, basting from time to time.Remove the foil and continue to cook for another 30 minutes, or until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.To make the polenta, cook the polenta according to the packet instructions. Whilst hot add the butter and Parmesan and mix to combine.Garnish the chicken with the parsley and serve family-style with the polenta. To make the mustard wine, combine the wine and mustard in a small bowl and set aside. To make the mustard wine, combine the wine and mustard in a small bowl and set aside. To make the chicken, put the chicken in a large roasting tin with the prosciutto, onions, tomatoes, peppers and garlic. Season with salt and pepper and toss together. To make the chicken, put the chicken in a large roasting tin with the prosciutto, onions, tomatoes, peppers and garlic. Season with salt and pepper and toss together. Pour over the mustard wine mixture, then pour over the port, brandy and oil. Toss again. Pour over the mustard wine mixture, then pour over the port, brandy and oil. Toss again. Cover with kitchen foil and set aside for the flavours to infuse for 20 minutes. Cover with kitchen foil and set aside for the flavours to infuse for 20 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Bake for 1 hour, basting from time to time. Bake for 1 hour, basting from time to time. Remove the foil and continue to cook for another 30 minutes, or until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Remove the foil and continue to cook for another 30 minutes, or until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. To make the polenta, cook the polenta according to the packet instructions. Whilst hot add the butter and Parmesan and mix to combine. To make the polenta, cook the polenta according to the packet instructions. Whilst hot add the butter and Parmesan and mix to combine. Garnish the chicken with the parsley and serve family-style with the polenta. Garnish the chicken with the parsley and serve family-style with the polenta."
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} | ce50d2125f331ee08f6c3dff54afc7b21968e4a82b82ed97e09e33ecc28cb1fd | Stuffed chicken wrapped in bacon recipe
An average of 4.4 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chickenwrappedinbaco_85206_16x9.jpg Transform a simple chicken breast by stuffing it with garlicky cheese and wrapping it in crisp streaky bacon. This recipe is guaranteed to make someone feel completely spoiled. Plus it's on the table in 20 minutes. 2 skinless boneless chicken breasts60g/2¼oz garlic and herb soft cheese 6 slices smoked streaky bacon 1 tbsp finely chopped flatleaf parsley1 tbsp fresh breadcrumbs½ tbsp finely grated Parmesan1 tbsp olive oil10 cherry tomatoessalt and freshly ground black pepper 2 skinless boneless chicken breasts 60g/2¼oz garlic and herb soft cheese 6 slices smoked streaky bacon 1 tbsp finely chopped flatleaf parsley 1 tbsp fresh breadcrumbs ½ tbsp finely grated Parmesan 1 tbsp olive oil 10 cherry tomatoes salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Turn the chicken breasts over so that the smooth side is on the chopping board. Using a small sharp knife, cut a pocket the length of the breast, under the small false fillet – be careful not to cut all the way through the chicken breast.Open up the pocket and neatly spread the cream cheese into the pocket. Fold the chicken back over to seal the cheese inside. Take three slices of bacon from the packet, leaving them overlapped, place them on the board and massage the bacon so that it doubles in length. Repeat with another three slices. Place each chicken breast on top of three slices of bacon, at an angle, and roll up tightly so that the bacon seals the chicken breast packet closed. Put the chicken breasts on a baking tray, drizzle with olive oil and bake in the oven for 10 minutes. In a small bowl, mix together the parsley, breadcrumbs, Parmesan and season with salt and freshly ground black pepper. Take the baking tray out of the oven and scatter the breadcrumb mixture over the top. Arrange the cherry tomatoes around the chicken. Return to the oven for another 10 minutes, or until the chicken is cooked through and the tomatoes are softened.Allow the chicken breast to rest for 10 minutes before serving. Slice each chicken breast in half and serve with the roasted tomatoes. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Turn the chicken breasts over so that the smooth side is on the chopping board. Using a small sharp knife, cut a pocket the length of the breast, under the small false fillet – be careful not to cut all the way through the chicken breast. Turn the chicken breasts over so that the smooth side is on the chopping board. Using a small sharp knife, cut a pocket the length of the breast, under the small false fillet – be careful not to cut all the way through the chicken breast. Open up the pocket and neatly spread the cream cheese into the pocket. Fold the chicken back over to seal the cheese inside. Open up the pocket and neatly spread the cream cheese into the pocket. Fold the chicken back over to seal the cheese inside. Take three slices of bacon from the packet, leaving them overlapped, place them on the board and massage the bacon so that it doubles in length. Repeat with another three slices. Place each chicken breast on top of three slices of bacon, at an angle, and roll up tightly so that the bacon seals the chicken breast packet closed. Put the chicken breasts on a baking tray, drizzle with olive oil and bake in the oven for 10 minutes. Take three slices of bacon from the packet, leaving them overlapped, place them on the board and massage the bacon so that it doubles in length. Repeat with another three slices. Place each chicken breast on top of three slices of bacon, at an angle, and roll up tightly so that the bacon seals the chicken breast packet closed. Put the chicken breasts on a baking tray, drizzle with olive oil and bake in the oven for 10 minutes. In a small bowl, mix together the parsley, breadcrumbs, Parmesan and season with salt and freshly ground black pepper. In a small bowl, mix together the parsley, breadcrumbs, Parmesan and season with salt and freshly ground black pepper. Take the baking tray out of the oven and scatter the breadcrumb mixture over the top. Arrange the cherry tomatoes around the chicken. Return to the oven for another 10 minutes, or until the chicken is cooked through and the tomatoes are softened. Take the baking tray out of the oven and scatter the breadcrumb mixture over the top. Arrange the cherry tomatoes around the chicken. Return to the oven for another 10 minutes, or until the chicken is cooked through and the tomatoes are softened. Allow the chicken breast to rest for 10 minutes before serving. Slice each chicken breast in half and serve with the roasted tomatoes. Allow the chicken breast to rest for 10 minutes before serving. Slice each chicken breast in half and serve with the roasted tomatoes. | {
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"title": "Stuffed chicken wrapped in bacon recipe",
"content": "An average of 4.4 out of 5 stars from 37 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chickenwrappedinbaco_85206_16x9.jpg Transform a simple chicken breast by stuffing it with garlicky cheese and wrapping it in crisp streaky bacon. This recipe is guaranteed to make someone feel completely spoiled. Plus it's on the table in 20 minutes. 2 skinless boneless chicken breasts60g/2¼oz garlic and herb soft cheese 6 slices smoked streaky bacon 1 tbsp finely chopped flatleaf parsley1 tbsp fresh breadcrumbs½ tbsp finely grated Parmesan1 tbsp olive oil10 cherry tomatoessalt and freshly ground black pepper 2 skinless boneless chicken breasts 60g/2¼oz garlic and herb soft cheese 6 slices smoked streaky bacon 1 tbsp finely chopped flatleaf parsley 1 tbsp fresh breadcrumbs ½ tbsp finely grated Parmesan 1 tbsp olive oil 10 cherry tomatoes salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Turn the chicken breasts over so that the smooth side is on the chopping board. Using a small sharp knife, cut a pocket the length of the breast, under the small false fillet – be careful not to cut all the way through the chicken breast.Open up the pocket and neatly spread the cream cheese into the pocket. Fold the chicken back over to seal the cheese inside. Take three slices of bacon from the packet, leaving them overlapped, place them on the board and massage the bacon so that it doubles in length. Repeat with another three slices. Place each chicken breast on top of three slices of bacon, at an angle, and roll up tightly so that the bacon seals the chicken breast packet closed. Put the chicken breasts on a baking tray, drizzle with olive oil and bake in the oven for 10 minutes. In a small bowl, mix together the parsley, breadcrumbs, Parmesan and season with salt and freshly ground black pepper. Take the baking tray out of the oven and scatter the breadcrumb mixture over the top. Arrange the cherry tomatoes around the chicken. Return to the oven for another 10 minutes, or until the chicken is cooked through and the tomatoes are softened.Allow the chicken breast to rest for 10 minutes before serving. Slice each chicken breast in half and serve with the roasted tomatoes. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Turn the chicken breasts over so that the smooth side is on the chopping board. Using a small sharp knife, cut a pocket the length of the breast, under the small false fillet – be careful not to cut all the way through the chicken breast. Turn the chicken breasts over so that the smooth side is on the chopping board. Using a small sharp knife, cut a pocket the length of the breast, under the small false fillet – be careful not to cut all the way through the chicken breast. Open up the pocket and neatly spread the cream cheese into the pocket. Fold the chicken back over to seal the cheese inside. Open up the pocket and neatly spread the cream cheese into the pocket. Fold the chicken back over to seal the cheese inside. Take three slices of bacon from the packet, leaving them overlapped, place them on the board and massage the bacon so that it doubles in length. Repeat with another three slices. Place each chicken breast on top of three slices of bacon, at an angle, and roll up tightly so that the bacon seals the chicken breast packet closed. Put the chicken breasts on a baking tray, drizzle with olive oil and bake in the oven for 10 minutes. Take three slices of bacon from the packet, leaving them overlapped, place them on the board and massage the bacon so that it doubles in length. Repeat with another three slices. Place each chicken breast on top of three slices of bacon, at an angle, and roll up tightly so that the bacon seals the chicken breast packet closed. Put the chicken breasts on a baking tray, drizzle with olive oil and bake in the oven for 10 minutes. In a small bowl, mix together the parsley, breadcrumbs, Parmesan and season with salt and freshly ground black pepper. In a small bowl, mix together the parsley, breadcrumbs, Parmesan and season with salt and freshly ground black pepper. Take the baking tray out of the oven and scatter the breadcrumb mixture over the top. Arrange the cherry tomatoes around the chicken. Return to the oven for another 10 minutes, or until the chicken is cooked through and the tomatoes are softened. Take the baking tray out of the oven and scatter the breadcrumb mixture over the top. Arrange the cherry tomatoes around the chicken. Return to the oven for another 10 minutes, or until the chicken is cooked through and the tomatoes are softened. Allow the chicken breast to rest for 10 minutes before serving. Slice each chicken breast in half and serve with the roasted tomatoes. Allow the chicken breast to rest for 10 minutes before serving. Slice each chicken breast in half and serve with the roasted tomatoes."
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} | 98a14f2170bc52a58464688631fb7d888b276cd13d058f8a08f5dddb1b72de50 | One-pan chicken and apricots recipe
One-pan chicken with ginger and apricots An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pan_chicken_with_75049_16x9.jpg Juicy fresh apricots give a pop of colour to this subtly spicy chicken dish. Delicious served with crusty bread to mop up the juices. 4 chicken thighs, skin on, bone in ½ tsp ground ginger large glug extra virgin olive oil10g/⅓oz fresh root ginger, peeled and finely chopped100ml/3½fl oz dry white wine1½ tbsp white balsamic vinegar1 tbsp runny honey or syrup from a jar of stem ginger 4 large ripe apricots, halved2 sprigs fresh rosemary, cut in half sea salt and freshly ground black pepper 4 chicken thighs, skin on, bone in ½ tsp ground ginger large glug extra virgin olive oil 10g/⅓oz fresh root ginger, peeled and finely chopped 100ml/3½fl oz dry white wine 1½ tbsp white balsamic vinegar 1 tbsp runny honey or syrup from a jar of stem ginger 4 large ripe apricots, halved 2 sprigs fresh rosemary, cut in half sea salt and freshly ground black pepper Method Preheat the oven to 210C/190C Fan/Gas 6½.Season the chicken with salt and pepper and sprinkle the skins with the ground ginger. Heat the oil in a large ovenproof frying pan or shallow casserole dish over a high heat. Brown the chicken on both sides, then set aside on a plate lined with kitchen paper. Pour off any excess oil from the pan, add the chopped ginger and gently fry for 2–3 minutes, until soft. Add the wine, followed by the vinegar and the honey or ginger syrup. Allow to bubble away for a minute, until the sauce has thickened slightly. Add the apricot halves and rosemary. Return the chicken to the pan, skin side up, one thigh on top of each piece of rosemary. Transfer the pan, uncovered, to the oven and roast for 35 minutes, or until the apricots are tender and slightly caramelised and the skin on the chicken is nice and crisp. Serve hot, with crusty bread. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Season the chicken with salt and pepper and sprinkle the skins with the ground ginger. Heat the oil in a large ovenproof frying pan or shallow casserole dish over a high heat. Brown the chicken on both sides, then set aside on a plate lined with kitchen paper. Season the chicken with salt and pepper and sprinkle the skins with the ground ginger. Heat the oil in a large ovenproof frying pan or shallow casserole dish over a high heat. Brown the chicken on both sides, then set aside on a plate lined with kitchen paper. Pour off any excess oil from the pan, add the chopped ginger and gently fry for 2–3 minutes, until soft. Add the wine, followed by the vinegar and the honey or ginger syrup. Allow to bubble away for a minute, until the sauce has thickened slightly. Pour off any excess oil from the pan, add the chopped ginger and gently fry for 2–3 minutes, until soft. Add the wine, followed by the vinegar and the honey or ginger syrup. Allow to bubble away for a minute, until the sauce has thickened slightly. Add the apricot halves and rosemary. Return the chicken to the pan, skin side up, one thigh on top of each piece of rosemary. Transfer the pan, uncovered, to the oven and roast for 35 minutes, or until the apricots are tender and slightly caramelised and the skin on the chicken is nice and crisp. Serve hot, with crusty bread. Add the apricot halves and rosemary. Return the chicken to the pan, skin side up, one thigh on top of each piece of rosemary. Transfer the pan, uncovered, to the oven and roast for 35 minutes, or until the apricots are tender and slightly caramelised and the skin on the chicken is nice and crisp. Serve hot, with crusty bread. Recipe tips If you can’t find ripe apricots, this dish is also delicious made with plums, peaches or nectarines. | {
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"title": "One-pan chicken and apricots recipe",
"content": "One-pan chicken with ginger and apricots An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pan_chicken_with_75049_16x9.jpg Juicy fresh apricots give a pop of colour to this subtly spicy chicken dish. Delicious served with crusty bread to mop up the juices. 4 chicken thighs, skin on, bone in ½ tsp ground ginger large glug extra virgin olive oil10g/⅓oz fresh root ginger, peeled and finely chopped100ml/3½fl oz dry white wine1½ tbsp white balsamic vinegar1 tbsp runny honey or syrup from a jar of stem ginger 4 large ripe apricots, halved2 sprigs fresh rosemary, cut in half sea salt and freshly ground black pepper 4 chicken thighs, skin on, bone in ½ tsp ground ginger large glug extra virgin olive oil 10g/⅓oz fresh root ginger, peeled and finely chopped 100ml/3½fl oz dry white wine 1½ tbsp white balsamic vinegar 1 tbsp runny honey or syrup from a jar of stem ginger 4 large ripe apricots, halved 2 sprigs fresh rosemary, cut in half sea salt and freshly ground black pepper Method Preheat the oven to 210C/190C Fan/Gas 6½.Season the chicken with salt and pepper and sprinkle the skins with the ground ginger. Heat the oil in a large ovenproof frying pan or shallow casserole dish over a high heat. Brown the chicken on both sides, then set aside on a plate lined with kitchen paper. Pour off any excess oil from the pan, add the chopped ginger and gently fry for 2–3 minutes, until soft. Add the wine, followed by the vinegar and the honey or ginger syrup. Allow to bubble away for a minute, until the sauce has thickened slightly. Add the apricot halves and rosemary. Return the chicken to the pan, skin side up, one thigh on top of each piece of rosemary. Transfer the pan, uncovered, to the oven and roast for 35 minutes, or until the apricots are tender and slightly caramelised and the skin on the chicken is nice and crisp. Serve hot, with crusty bread. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Season the chicken with salt and pepper and sprinkle the skins with the ground ginger. Heat the oil in a large ovenproof frying pan or shallow casserole dish over a high heat. Brown the chicken on both sides, then set aside on a plate lined with kitchen paper. Season the chicken with salt and pepper and sprinkle the skins with the ground ginger. Heat the oil in a large ovenproof frying pan or shallow casserole dish over a high heat. Brown the chicken on both sides, then set aside on a plate lined with kitchen paper. Pour off any excess oil from the pan, add the chopped ginger and gently fry for 2–3 minutes, until soft. Add the wine, followed by the vinegar and the honey or ginger syrup. Allow to bubble away for a minute, until the sauce has thickened slightly. Pour off any excess oil from the pan, add the chopped ginger and gently fry for 2–3 minutes, until soft. Add the wine, followed by the vinegar and the honey or ginger syrup. Allow to bubble away for a minute, until the sauce has thickened slightly. Add the apricot halves and rosemary. Return the chicken to the pan, skin side up, one thigh on top of each piece of rosemary. Transfer the pan, uncovered, to the oven and roast for 35 minutes, or until the apricots are tender and slightly caramelised and the skin on the chicken is nice and crisp. Serve hot, with crusty bread. Add the apricot halves and rosemary. Return the chicken to the pan, skin side up, one thigh on top of each piece of rosemary. Transfer the pan, uncovered, to the oven and roast for 35 minutes, or until the apricots are tender and slightly caramelised and the skin on the chicken is nice and crisp. Serve hot, with crusty bread. Recipe tips If you can’t find ripe apricots, this dish is also delicious made with plums, peaches or nectarines."
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} | 5ce42bcdfbcad1cd9ffceea15b0794975a41b836c3fbd170edf2c87c645d73ca | Caribbean chicken with rice and peas recipe
An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_rice_and_peas_78882_16x9.jpg Look for very ripe plantains to make this taste of the Caribbean: rum chicken, rice and peas, tropical slaw and fried plantain. ½ onion ½ tsp ground coriander1 tsp ground cumin4 thyme sprigs, leaves picked4 garlic cloves, finely chopped2 tbsp finely chopped parsley 4 tbsp rapeseed oil½ Scotch bonnet chilli, finely chopped1 tsp ground paprika½ tsp allspice2 tbsp soy saucepinch freshly grated nutmeg4 chicken thighs, skin on, bone in 75ml/2½fl oz rum200ml/7fl oz chicken stock4 tbsp honey, to glaze ½ onion ½ tsp ground coriander 1 tsp ground cumin 4 thyme sprigs, leaves picked 4 garlic cloves, finely chopped 2 tbsp finely chopped parsley 4 tbsp rapeseed oil ½ Scotch bonnet chilli, finely chopped 1 tsp ground paprika ½ tsp allspice 2 tbsp soy sauce pinch freshly grated nutmeg 4 chicken thighs, skin on, bone in 75ml/2½fl oz rum 200ml/7fl oz chicken stock 4 tbsp honey, to glaze 150–200g/5½–7oz tinned black-eyed beans, drained2 sprigs fresh thyme1 onion, peeled, cut in half2 bay leaves500g/1lb 2oz jasmine or basmati rice400ml/14fl oz coconut milk 150–200g/5½–7oz tinned black-eyed beans, drained 2 sprigs fresh thyme 1 onion, peeled, cut in half 2 bay leaves 500g/1lb 2oz jasmine or basmati rice 400ml/14fl oz coconut milk 1 green papaya or mango, peeled and finely sliced150g/5½oz mangetout, finely sliced4–6 spring onions, finely chopped1 sour green apple, grated1–2 limes, juice only1 red chilli, finely chopped2cm/¾in fresh root ginger, peeled and grated2 tbsp finely chopped fresh corianderpinch caster sugar50g–100g/1¾oz–3½oz peanuts, roughly chopped 1 green papaya or mango, peeled and finely sliced 150g/5½oz mangetout, finely sliced 4–6 spring onions, finely chopped 1 sour green apple, grated 1–2 limes, juice only 1 red chilli, finely chopped 2cm/¾in fresh root ginger, peeled and grated 2 tbsp finely chopped fresh coriander pinch caster sugar 50g–100g/1¾oz–3½oz peanuts, roughly chopped vegetable oil, for frying2 black very ripe soft plantains, peeled and chopped vegetable oil, for frying 2 black very ripe soft plantains, peeled and chopped Method For the chicken, blend the onion in a food processor or blender until smooth. Tip into a shallow dish large enough to hold all the chicken thighs. Add the coriander, cumin, thyme, garlic, parsley, rapeseed oil, chilli, paprika, allspice, soy sauce and nutmeg and stir well. Add the chicken to the dish and brush the marinade all over the chicken. Cover and set aside.Put the black-eyed beans in a pan with the thyme, onion, bay leaves, rice and coconut milk. Reduce to a low heat and cover, and cook until all the liquid has evaporated and the rice is cooked through and fluffy.Preheat the oven to 190C/170C Fan/Gas 5.Roast the chicken for 25–30 minutes turning at least once. Pour over the honey and turn up the heat to 200C/180C Fan/Gas 6 and cook for a further 10 minutes, or until the chicken is browned and completely cooked through.Remove the chicken from the oven, carefully pour off the juice into a small pan. Add the rum and reduce by half. Pour in the stock and reduce again until you have a gravy consistency. Keep the chicken warm. For the slaw, combine all ingredients and mix thoroughly. For the fried plantain, heat the oil in a deep-fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Either shallow fry the plantain until crisp on the outside, or else carefully lower the plantain into the hot oil and deep-fry. Remove with a slotted spoon and drain on kitchen paper. Serve the chicken with the gravy, rice and peas, slaw and fried plantain on the side. For the chicken, blend the onion in a food processor or blender until smooth. Tip into a shallow dish large enough to hold all the chicken thighs. Add the coriander, cumin, thyme, garlic, parsley, rapeseed oil, chilli, paprika, allspice, soy sauce and nutmeg and stir well. Add the chicken to the dish and brush the marinade all over the chicken. Cover and set aside. For the chicken, blend the onion in a food processor or blender until smooth. Tip into a shallow dish large enough to hold all the chicken thighs. Add the coriander, cumin, thyme, garlic, parsley, rapeseed oil, chilli, paprika, allspice, soy sauce and nutmeg and stir well. Add the chicken to the dish and brush the marinade all over the chicken. Cover and set aside. Put the black-eyed beans in a pan with the thyme, onion, bay leaves, rice and coconut milk. Reduce to a low heat and cover, and cook until all the liquid has evaporated and the rice is cooked through and fluffy. Put the black-eyed beans in a pan with the thyme, onion, bay leaves, rice and coconut milk. Reduce to a low heat and cover, and cook until all the liquid has evaporated and the rice is cooked through and fluffy. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Roast the chicken for 25–30 minutes turning at least once. Pour over the honey and turn up the heat to 200C/180C Fan/Gas 6 and cook for a further 10 minutes, or until the chicken is browned and completely cooked through. Roast the chicken for 25–30 minutes turning at least once. Pour over the honey and turn up the heat to 200C/180C Fan/Gas 6 and cook for a further 10 minutes, or until the chicken is browned and completely cooked through. Remove the chicken from the oven, carefully pour off the juice into a small pan. Add the rum and reduce by half. Pour in the stock and reduce again until you have a gravy consistency. Keep the chicken warm. Remove the chicken from the oven, carefully pour off the juice into a small pan. Add the rum and reduce by half. Pour in the stock and reduce again until you have a gravy consistency. Keep the chicken warm. For the slaw, combine all ingredients and mix thoroughly. For the slaw, combine all ingredients and mix thoroughly. For the fried plantain, heat the oil in a deep-fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Either shallow fry the plantain until crisp on the outside, or else carefully lower the plantain into the hot oil and deep-fry. Remove with a slotted spoon and drain on kitchen paper. For the fried plantain, heat the oil in a deep-fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Either shallow fry the plantain until crisp on the outside, or else carefully lower the plantain into the hot oil and deep-fry. Remove with a slotted spoon and drain on kitchen paper. Serve the chicken with the gravy, rice and peas, slaw and fried plantain on the side. Serve the chicken with the gravy, rice and peas, slaw and fried plantain on the side. | {
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"content": "An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_rice_and_peas_78882_16x9.jpg Look for very ripe plantains to make this taste of the Caribbean: rum chicken, rice and peas, tropical slaw and fried plantain. ½ onion ½ tsp ground coriander1 tsp ground cumin4 thyme sprigs, leaves picked4 garlic cloves, finely chopped2 tbsp finely chopped parsley 4 tbsp rapeseed oil½ Scotch bonnet chilli, finely chopped1 tsp ground paprika½ tsp allspice2 tbsp soy saucepinch freshly grated nutmeg4 chicken thighs, skin on, bone in 75ml/2½fl oz rum200ml/7fl oz chicken stock4 tbsp honey, to glaze ½ onion ½ tsp ground coriander 1 tsp ground cumin 4 thyme sprigs, leaves picked 4 garlic cloves, finely chopped 2 tbsp finely chopped parsley 4 tbsp rapeseed oil ½ Scotch bonnet chilli, finely chopped 1 tsp ground paprika ½ tsp allspice 2 tbsp soy sauce pinch freshly grated nutmeg 4 chicken thighs, skin on, bone in 75ml/2½fl oz rum 200ml/7fl oz chicken stock 4 tbsp honey, to glaze 150–200g/5½–7oz tinned black-eyed beans, drained2 sprigs fresh thyme1 onion, peeled, cut in half2 bay leaves500g/1lb 2oz jasmine or basmati rice400ml/14fl oz coconut milk 150–200g/5½–7oz tinned black-eyed beans, drained 2 sprigs fresh thyme 1 onion, peeled, cut in half 2 bay leaves 500g/1lb 2oz jasmine or basmati rice 400ml/14fl oz coconut milk 1 green papaya or mango, peeled and finely sliced150g/5½oz mangetout, finely sliced4–6 spring onions, finely chopped1 sour green apple, grated1–2 limes, juice only1 red chilli, finely chopped2cm/¾in fresh root ginger, peeled and grated2 tbsp finely chopped fresh corianderpinch caster sugar50g–100g/1¾oz–3½oz peanuts, roughly chopped 1 green papaya or mango, peeled and finely sliced 150g/5½oz mangetout, finely sliced 4–6 spring onions, finely chopped 1 sour green apple, grated 1–2 limes, juice only 1 red chilli, finely chopped 2cm/¾in fresh root ginger, peeled and grated 2 tbsp finely chopped fresh coriander pinch caster sugar 50g–100g/1¾oz–3½oz peanuts, roughly chopped vegetable oil, for frying2 black very ripe soft plantains, peeled and chopped vegetable oil, for frying 2 black very ripe soft plantains, peeled and chopped Method For the chicken, blend the onion in a food processor or blender until smooth. Tip into a shallow dish large enough to hold all the chicken thighs. Add the coriander, cumin, thyme, garlic, parsley, rapeseed oil, chilli, paprika, allspice, soy sauce and nutmeg and stir well. Add the chicken to the dish and brush the marinade all over the chicken. Cover and set aside.Put the black-eyed beans in a pan with the thyme, onion, bay leaves, rice and coconut milk. Reduce to a low heat and cover, and cook until all the liquid has evaporated and the rice is cooked through and fluffy.Preheat the oven to 190C/170C Fan/Gas 5.Roast the chicken for 25–30 minutes turning at least once. Pour over the honey and turn up the heat to 200C/180C Fan/Gas 6 and cook for a further 10 minutes, or until the chicken is browned and completely cooked through.Remove the chicken from the oven, carefully pour off the juice into a small pan. Add the rum and reduce by half. Pour in the stock and reduce again until you have a gravy consistency. Keep the chicken warm. For the slaw, combine all ingredients and mix thoroughly. For the fried plantain, heat the oil in a deep-fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Either shallow fry the plantain until crisp on the outside, or else carefully lower the plantain into the hot oil and deep-fry. Remove with a slotted spoon and drain on kitchen paper. Serve the chicken with the gravy, rice and peas, slaw and fried plantain on the side. For the chicken, blend the onion in a food processor or blender until smooth. Tip into a shallow dish large enough to hold all the chicken thighs. Add the coriander, cumin, thyme, garlic, parsley, rapeseed oil, chilli, paprika, allspice, soy sauce and nutmeg and stir well. Add the chicken to the dish and brush the marinade all over the chicken. Cover and set aside. For the chicken, blend the onion in a food processor or blender until smooth. Tip into a shallow dish large enough to hold all the chicken thighs. Add the coriander, cumin, thyme, garlic, parsley, rapeseed oil, chilli, paprika, allspice, soy sauce and nutmeg and stir well. Add the chicken to the dish and brush the marinade all over the chicken. Cover and set aside. Put the black-eyed beans in a pan with the thyme, onion, bay leaves, rice and coconut milk. Reduce to a low heat and cover, and cook until all the liquid has evaporated and the rice is cooked through and fluffy. Put the black-eyed beans in a pan with the thyme, onion, bay leaves, rice and coconut milk. Reduce to a low heat and cover, and cook until all the liquid has evaporated and the rice is cooked through and fluffy. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Roast the chicken for 25–30 minutes turning at least once. Pour over the honey and turn up the heat to 200C/180C Fan/Gas 6 and cook for a further 10 minutes, or until the chicken is browned and completely cooked through. Roast the chicken for 25–30 minutes turning at least once. Pour over the honey and turn up the heat to 200C/180C Fan/Gas 6 and cook for a further 10 minutes, or until the chicken is browned and completely cooked through. Remove the chicken from the oven, carefully pour off the juice into a small pan. Add the rum and reduce by half. Pour in the stock and reduce again until you have a gravy consistency. Keep the chicken warm. Remove the chicken from the oven, carefully pour off the juice into a small pan. Add the rum and reduce by half. Pour in the stock and reduce again until you have a gravy consistency. Keep the chicken warm. For the slaw, combine all ingredients and mix thoroughly. For the slaw, combine all ingredients and mix thoroughly. For the fried plantain, heat the oil in a deep-fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Either shallow fry the plantain until crisp on the outside, or else carefully lower the plantain into the hot oil and deep-fry. Remove with a slotted spoon and drain on kitchen paper. For the fried plantain, heat the oil in a deep-fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Either shallow fry the plantain until crisp on the outside, or else carefully lower the plantain into the hot oil and deep-fry. Remove with a slotted spoon and drain on kitchen paper. Serve the chicken with the gravy, rice and peas, slaw and fried plantain on the side. Serve the chicken with the gravy, rice and peas, slaw and fried plantain on the side."
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} | c6dc8316db7f5cf44007d5bd600303fb9ab9f78501c11384e00207af7dd5f750 | Crispy leek biryani recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_leek_biriyani_96988_16x9.jpg I never grew up eating biryani, but it has become something that my kids have grown up eating and traditions must start somewhere. There are so many variations of biryani; this one is simple, using beautiful, sweet leeks. 500g/1lb 2oz basmati rice 1 cinnamon stick 2 bay leaves 3 cardamom pods 1½ tsp salt 500g/1lb 2oz basmati rice 1 cinnamon stick 2 bay leaves 3 cardamom pods 1½ tsp salt 150g/5½oz ghee 200g/7oz leeks, sliced fine salt, for sprinkling 150g/5½oz ghee 200g/7oz leeks, sliced fine salt, for sprinkling 50g/1¾oz ghee 5 garlic cloves, grated 200g/7oz leeks, thinly sliced 1½ tsp salt 6 green chillies, pierced 4 tbsp art masala spice mix (see recipe here), alternatively you can use garam masala 50g/1¾oz ghee 5 garlic cloves, grated 200g/7oz leeks, thinly sliced 1½ tsp salt 6 green chillies, pierced 4 tbsp art masala spice mix (see recipe here), alternatively you can use garam masala 4 tbsp art masala spice mix (see recipe here), alternatively you can use garam masala 6–8 fried eggs 6–8 fried eggs Method Put the rice into a large saucepan with plenty of room for the rice to boil. Add 1.5 litres/2½ pints water along with the cinnamon stick, bay leaves, cardamom pods and salt. Put the pan over a high heat and bring to the boil, then allow the rice to boil for 7 minutes. Take off the heat and drain in a sieve, leaving the whole spices in there. Rinse the rice under cold water until cool and leave to drain. Put the same pan over a medium heat to dry off any liquid, then add half the ghee. As soon as the ghee is hot, add the sliced leeks in an even layer. Leave to get crispy without stirring too much, turning occasionally so they are golden all over. Line a plate ready with kitchen paper and drain the leeks as soon as they are crispy. Sprinkle generously with the salt so they keep their crispiness. Put the same pan back on the heat with the remaining ghee and allow to melt. Add the garlic and fry until golden. Add the leeks, salt and chillies and cook until the leeks have just softened. Add the art masala and mix through, then cook over a low heat for 10 minutes before taking off the heat. Put half the cooled rice in a medium non-stick pan with a lid, including any of the whole spices. Make sure it is an even layer. Top with the leek mixture and the other half of the rice. Cover the top of the pan tightly with cling film. Place the lid on and cook on a low heat for 30 minutes. Take off the heat, remove the lid and cling film and mix the rice with the leeks. Serve with a runny-yolk fried egg and sprinkled with the crisp leeks. Put the rice into a large saucepan with plenty of room for the rice to boil. Add 1.5 litres/2½ pints water along with the cinnamon stick, bay leaves, cardamom pods and salt. Put the rice into a large saucepan with plenty of room for the rice to boil. Add 1.5 litres/2½ pints water along with the cinnamon stick, bay leaves, cardamom pods and salt. Put the pan over a high heat and bring to the boil, then allow the rice to boil for 7 minutes. Put the pan over a high heat and bring to the boil, then allow the rice to boil for 7 minutes. Take off the heat and drain in a sieve, leaving the whole spices in there. Rinse the rice under cold water until cool and leave to drain. Take off the heat and drain in a sieve, leaving the whole spices in there. Rinse the rice under cold water until cool and leave to drain. Put the same pan over a medium heat to dry off any liquid, then add half the ghee. As soon as the ghee is hot, add the sliced leeks in an even layer. Put the same pan over a medium heat to dry off any liquid, then add half the ghee. As soon as the ghee is hot, add the sliced leeks in an even layer. Leave to get crispy without stirring too much, turning occasionally so they are golden all over. Line a plate ready with kitchen paper and drain the leeks as soon as they are crispy. Sprinkle generously with the salt so they keep their crispiness. Leave to get crispy without stirring too much, turning occasionally so they are golden all over. Line a plate ready with kitchen paper and drain the leeks as soon as they are crispy. Sprinkle generously with the salt so they keep their crispiness. Put the same pan back on the heat with the remaining ghee and allow to melt. Add the garlic and fry until golden. Put the same pan back on the heat with the remaining ghee and allow to melt. Add the garlic and fry until golden. Add the leeks, salt and chillies and cook until the leeks have just softened. Add the art masala and mix through, then cook over a low heat for 10 minutes before taking off the heat. Add the leeks, salt and chillies and cook until the leeks have just softened. Add the art masala and mix through, then cook over a low heat for 10 minutes before taking off the heat. Put half the cooled rice in a medium non-stick pan with a lid, including any of the whole spices. Make sure it is an even layer. Top with the leek mixture and the other half of the rice. Put half the cooled rice in a medium non-stick pan with a lid, including any of the whole spices. Make sure it is an even layer. Top with the leek mixture and the other half of the rice. Cover the top of the pan tightly with cling film. Place the lid on and cook on a low heat for 30 minutes. Cover the top of the pan tightly with cling film. Place the lid on and cook on a low heat for 30 minutes. Take off the heat, remove the lid and cling film and mix the rice with the leeks. Serve with a runny-yolk fried egg and sprinkled with the crisp leeks. Take off the heat, remove the lid and cling film and mix the rice with the leeks. Serve with a runny-yolk fried egg and sprinkled with the crisp leeks. | {
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"title": "Crispy leek biryani recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_leek_biriyani_96988_16x9.jpg I never grew up eating biryani, but it has become something that my kids have grown up eating and traditions must start somewhere. There are so many variations of biryani; this one is simple, using beautiful, sweet leeks. 500g/1lb 2oz basmati rice 1 cinnamon stick 2 bay leaves 3 cardamom pods 1½ tsp salt 500g/1lb 2oz basmati rice 1 cinnamon stick 2 bay leaves 3 cardamom pods 1½ tsp salt 150g/5½oz ghee 200g/7oz leeks, sliced fine salt, for sprinkling 150g/5½oz ghee 200g/7oz leeks, sliced fine salt, for sprinkling 50g/1¾oz ghee 5 garlic cloves, grated 200g/7oz leeks, thinly sliced 1½ tsp salt 6 green chillies, pierced 4 tbsp art masala spice mix (see recipe here), alternatively you can use garam masala 50g/1¾oz ghee 5 garlic cloves, grated 200g/7oz leeks, thinly sliced 1½ tsp salt 6 green chillies, pierced 4 tbsp art masala spice mix (see recipe here), alternatively you can use garam masala 4 tbsp art masala spice mix (see recipe here), alternatively you can use garam masala 6–8 fried eggs 6–8 fried eggs Method Put the rice into a large saucepan with plenty of room for the rice to boil. Add 1.5 litres/2½ pints water along with the cinnamon stick, bay leaves, cardamom pods and salt. Put the pan over a high heat and bring to the boil, then allow the rice to boil for 7 minutes. Take off the heat and drain in a sieve, leaving the whole spices in there. Rinse the rice under cold water until cool and leave to drain. Put the same pan over a medium heat to dry off any liquid, then add half the ghee. As soon as the ghee is hot, add the sliced leeks in an even layer. Leave to get crispy without stirring too much, turning occasionally so they are golden all over. Line a plate ready with kitchen paper and drain the leeks as soon as they are crispy. Sprinkle generously with the salt so they keep their crispiness. Put the same pan back on the heat with the remaining ghee and allow to melt. Add the garlic and fry until golden. Add the leeks, salt and chillies and cook until the leeks have just softened. Add the art masala and mix through, then cook over a low heat for 10 minutes before taking off the heat. Put half the cooled rice in a medium non-stick pan with a lid, including any of the whole spices. Make sure it is an even layer. Top with the leek mixture and the other half of the rice. Cover the top of the pan tightly with cling film. Place the lid on and cook on a low heat for 30 minutes. Take off the heat, remove the lid and cling film and mix the rice with the leeks. Serve with a runny-yolk fried egg and sprinkled with the crisp leeks. Put the rice into a large saucepan with plenty of room for the rice to boil. Add 1.5 litres/2½ pints water along with the cinnamon stick, bay leaves, cardamom pods and salt. Put the rice into a large saucepan with plenty of room for the rice to boil. Add 1.5 litres/2½ pints water along with the cinnamon stick, bay leaves, cardamom pods and salt. Put the pan over a high heat and bring to the boil, then allow the rice to boil for 7 minutes. Put the pan over a high heat and bring to the boil, then allow the rice to boil for 7 minutes. Take off the heat and drain in a sieve, leaving the whole spices in there. Rinse the rice under cold water until cool and leave to drain. Take off the heat and drain in a sieve, leaving the whole spices in there. Rinse the rice under cold water until cool and leave to drain. Put the same pan over a medium heat to dry off any liquid, then add half the ghee. As soon as the ghee is hot, add the sliced leeks in an even layer. Put the same pan over a medium heat to dry off any liquid, then add half the ghee. As soon as the ghee is hot, add the sliced leeks in an even layer. Leave to get crispy without stirring too much, turning occasionally so they are golden all over. Line a plate ready with kitchen paper and drain the leeks as soon as they are crispy. Sprinkle generously with the salt so they keep their crispiness. Leave to get crispy without stirring too much, turning occasionally so they are golden all over. Line a plate ready with kitchen paper and drain the leeks as soon as they are crispy. Sprinkle generously with the salt so they keep their crispiness. Put the same pan back on the heat with the remaining ghee and allow to melt. Add the garlic and fry until golden. Put the same pan back on the heat with the remaining ghee and allow to melt. Add the garlic and fry until golden. Add the leeks, salt and chillies and cook until the leeks have just softened. Add the art masala and mix through, then cook over a low heat for 10 minutes before taking off the heat. Add the leeks, salt and chillies and cook until the leeks have just softened. Add the art masala and mix through, then cook over a low heat for 10 minutes before taking off the heat. Put half the cooled rice in a medium non-stick pan with a lid, including any of the whole spices. Make sure it is an even layer. Top with the leek mixture and the other half of the rice. Put half the cooled rice in a medium non-stick pan with a lid, including any of the whole spices. Make sure it is an even layer. Top with the leek mixture and the other half of the rice. Cover the top of the pan tightly with cling film. Place the lid on and cook on a low heat for 30 minutes. Cover the top of the pan tightly with cling film. Place the lid on and cook on a low heat for 30 minutes. Take off the heat, remove the lid and cling film and mix the rice with the leeks. Serve with a runny-yolk fried egg and sprinkled with the crisp leeks. Take off the heat, remove the lid and cling film and mix the rice with the leeks. Serve with a runny-yolk fried egg and sprinkled with the crisp leeks."
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} | 4e43730a48d0d956bd83171945e8c18a6558cb45c260b4cef1099e0318ccc4ed | Prawn biryani recipe
An average of 3.3 out of 5 stars from 8 ratings Nadiya’s biryani is all about the layers. Onions and padron peppers are topped with rice and a layer of tangy, spiced prawns, followed by more rice and a mango salsa. Delicious. 1kg/2lb 4oz basmati rice2 tsp salt 2 tsp turmeric 1kg/2lb 4oz basmati rice 2 tsp salt 2 tsp turmeric 6 tbsp vegetable oil 5 cardamom pods, crushed 2 medium onions, finely chopped100g/3½oz fresh ginger, peeled and grated2 tsp salt 2 tomatoes, roughly chopped 1 lime, quartered 4 tsp tamarind paste ½ tsp ground cinnamon 1 ½ tsp ground coriander handful coriander stalks, reserving the leaves for the mango salsa 450g/1lb raw king prawns, peeled 6 tbsp vegetable oil 5 cardamom pods, crushed 2 medium onions, finely chopped 100g/3½oz fresh ginger, peeled and grated 2 tsp salt 2 tomatoes, roughly chopped 1 lime, quartered 4 tsp tamarind paste ½ tsp ground cinnamon 1 ½ tsp ground coriander handful coriander stalks, reserving the leaves for the mango salsa 450g/1lb raw king prawns, peeled 6 tsp vegetable oil 2 medium onions, thinly sliced 8 padron peppers, pierced 6 tsp vegetable oil 2 medium onions, thinly sliced 8 padron peppers, pierced 1 large mango, peeled and chopped into cubes large handful dried chilli, roughly chopped 1 small red onion, finely chopped 1 lime, juice only handful coriander leaves, finely chopped 1 large mango, peeled and chopped into cubes large handful dried chilli, roughly chopped 1 small red onion, finely chopped 1 lime, juice only handful coriander leaves, finely chopped Method Put the rice in a large saucepan, pour in 2.5 litres/4¼ pints cold water, and the salt and turmeric, give it a stir and cook on a high heat for 15 minutes, stirring occasionally to make sure it doesn’t stick. Drain, then rinse with cold water and set aside. Meanwhile, to make the prawn mixture, heat the oil in a large, deep frying pan and add the cardamom pods. When they start to pop, add the onion, cook for 10 minutes, until golden-brown. Add the ginger and cook for 5 minutes, then add the salt, tomatoes and lime and cook for a further 5–10 minutes, until the tomatoes have cooked down. Add the tamarind, cinnamon and coriander and cook for another 5 minutes, then add the coriander stalks and prawns and cook until the prawns are just cooked. Remove from the heat and set aside. To make the base, heat the oil in a wide, lidded saucepan over a high heat. Fry the onions for a couple of minutes, then add the padron peppers and reduce the heat to low. Add half of the cooked rice to the pan, then add the prawn mixture on top in an even layer, follow with the rest of the rice in an even layer. Cover with the lid and cook on the lowest heat for 1 hour. To make the salsa, place the ingredients in a bowl and mix well. When the rice is completely cooked through, the biriyani is ready. Add the salsa on top and serve big spoonfuls onto plates. Put the rice in a large saucepan, pour in 2.5 litres/4¼ pints cold water, and the salt and turmeric, give it a stir and cook on a high heat for 15 minutes, stirring occasionally to make sure it doesn’t stick. Drain, then rinse with cold water and set aside. Put the rice in a large saucepan, pour in 2.5 litres/4¼ pints cold water, and the salt and turmeric, give it a stir and cook on a high heat for 15 minutes, stirring occasionally to make sure it doesn’t stick. Drain, then rinse with cold water and set aside. Meanwhile, to make the prawn mixture, heat the oil in a large, deep frying pan and add the cardamom pods. When they start to pop, add the onion, cook for 10 minutes, until golden-brown. Add the ginger and cook for 5 minutes, then add the salt, tomatoes and lime and cook for a further 5–10 minutes, until the tomatoes have cooked down. Meanwhile, to make the prawn mixture, heat the oil in a large, deep frying pan and add the cardamom pods. When they start to pop, add the onion, cook for 10 minutes, until golden-brown. Add the ginger and cook for 5 minutes, then add the salt, tomatoes and lime and cook for a further 5–10 minutes, until the tomatoes have cooked down. Add the tamarind, cinnamon and coriander and cook for another 5 minutes, then add the coriander stalks and prawns and cook until the prawns are just cooked. Remove from the heat and set aside. Add the tamarind, cinnamon and coriander and cook for another 5 minutes, then add the coriander stalks and prawns and cook until the prawns are just cooked. Remove from the heat and set aside. To make the base, heat the oil in a wide, lidded saucepan over a high heat. Fry the onions for a couple of minutes, then add the padron peppers and reduce the heat to low. Add half of the cooked rice to the pan, then add the prawn mixture on top in an even layer, follow with the rest of the rice in an even layer. Cover with the lid and cook on the lowest heat for 1 hour. To make the base, heat the oil in a wide, lidded saucepan over a high heat. Fry the onions for a couple of minutes, then add the padron peppers and reduce the heat to low. Add half of the cooked rice to the pan, then add the prawn mixture on top in an even layer, follow with the rest of the rice in an even layer. Cover with the lid and cook on the lowest heat for 1 hour. To make the salsa, place the ingredients in a bowl and mix well. To make the salsa, place the ingredients in a bowl and mix well. When the rice is completely cooked through, the biriyani is ready. Add the salsa on top and serve big spoonfuls onto plates. When the rice is completely cooked through, the biriyani is ready. Add the salsa on top and serve big spoonfuls onto plates. | {
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"title": "Prawn biryani recipe",
"content": "An average of 3.3 out of 5 stars from 8 ratings Nadiya’s biryani is all about the layers. Onions and padron peppers are topped with rice and a layer of tangy, spiced prawns, followed by more rice and a mango salsa. Delicious. 1kg/2lb 4oz basmati rice2 tsp salt 2 tsp turmeric 1kg/2lb 4oz basmati rice 2 tsp salt 2 tsp turmeric 6 tbsp vegetable oil 5 cardamom pods, crushed 2 medium onions, finely chopped100g/3½oz fresh ginger, peeled and grated2 tsp salt 2 tomatoes, roughly chopped 1 lime, quartered 4 tsp tamarind paste ½ tsp ground cinnamon 1 ½ tsp ground coriander handful coriander stalks, reserving the leaves for the mango salsa 450g/1lb raw king prawns, peeled 6 tbsp vegetable oil 5 cardamom pods, crushed 2 medium onions, finely chopped 100g/3½oz fresh ginger, peeled and grated 2 tsp salt 2 tomatoes, roughly chopped 1 lime, quartered 4 tsp tamarind paste ½ tsp ground cinnamon 1 ½ tsp ground coriander handful coriander stalks, reserving the leaves for the mango salsa 450g/1lb raw king prawns, peeled 6 tsp vegetable oil 2 medium onions, thinly sliced 8 padron peppers, pierced 6 tsp vegetable oil 2 medium onions, thinly sliced 8 padron peppers, pierced 1 large mango, peeled and chopped into cubes large handful dried chilli, roughly chopped 1 small red onion, finely chopped 1 lime, juice only handful coriander leaves, finely chopped 1 large mango, peeled and chopped into cubes large handful dried chilli, roughly chopped 1 small red onion, finely chopped 1 lime, juice only handful coriander leaves, finely chopped Method Put the rice in a large saucepan, pour in 2.5 litres/4¼ pints cold water, and the salt and turmeric, give it a stir and cook on a high heat for 15 minutes, stirring occasionally to make sure it doesn’t stick. Drain, then rinse with cold water and set aside. Meanwhile, to make the prawn mixture, heat the oil in a large, deep frying pan and add the cardamom pods. When they start to pop, add the onion, cook for 10 minutes, until golden-brown. Add the ginger and cook for 5 minutes, then add the salt, tomatoes and lime and cook for a further 5–10 minutes, until the tomatoes have cooked down. Add the tamarind, cinnamon and coriander and cook for another 5 minutes, then add the coriander stalks and prawns and cook until the prawns are just cooked. Remove from the heat and set aside. To make the base, heat the oil in a wide, lidded saucepan over a high heat. Fry the onions for a couple of minutes, then add the padron peppers and reduce the heat to low. Add half of the cooked rice to the pan, then add the prawn mixture on top in an even layer, follow with the rest of the rice in an even layer. Cover with the lid and cook on the lowest heat for 1 hour. To make the salsa, place the ingredients in a bowl and mix well. When the rice is completely cooked through, the biriyani is ready. Add the salsa on top and serve big spoonfuls onto plates. Put the rice in a large saucepan, pour in 2.5 litres/4¼ pints cold water, and the salt and turmeric, give it a stir and cook on a high heat for 15 minutes, stirring occasionally to make sure it doesn’t stick. Drain, then rinse with cold water and set aside. Put the rice in a large saucepan, pour in 2.5 litres/4¼ pints cold water, and the salt and turmeric, give it a stir and cook on a high heat for 15 minutes, stirring occasionally to make sure it doesn’t stick. Drain, then rinse with cold water and set aside. Meanwhile, to make the prawn mixture, heat the oil in a large, deep frying pan and add the cardamom pods. When they start to pop, add the onion, cook for 10 minutes, until golden-brown. Add the ginger and cook for 5 minutes, then add the salt, tomatoes and lime and cook for a further 5–10 minutes, until the tomatoes have cooked down. Meanwhile, to make the prawn mixture, heat the oil in a large, deep frying pan and add the cardamom pods. When they start to pop, add the onion, cook for 10 minutes, until golden-brown. Add the ginger and cook for 5 minutes, then add the salt, tomatoes and lime and cook for a further 5–10 minutes, until the tomatoes have cooked down. Add the tamarind, cinnamon and coriander and cook for another 5 minutes, then add the coriander stalks and prawns and cook until the prawns are just cooked. Remove from the heat and set aside. Add the tamarind, cinnamon and coriander and cook for another 5 minutes, then add the coriander stalks and prawns and cook until the prawns are just cooked. Remove from the heat and set aside. To make the base, heat the oil in a wide, lidded saucepan over a high heat. Fry the onions for a couple of minutes, then add the padron peppers and reduce the heat to low. Add half of the cooked rice to the pan, then add the prawn mixture on top in an even layer, follow with the rest of the rice in an even layer. Cover with the lid and cook on the lowest heat for 1 hour. To make the base, heat the oil in a wide, lidded saucepan over a high heat. Fry the onions for a couple of minutes, then add the padron peppers and reduce the heat to low. Add half of the cooked rice to the pan, then add the prawn mixture on top in an even layer, follow with the rest of the rice in an even layer. Cover with the lid and cook on the lowest heat for 1 hour. To make the salsa, place the ingredients in a bowl and mix well. To make the salsa, place the ingredients in a bowl and mix well. When the rice is completely cooked through, the biriyani is ready. Add the salsa on top and serve big spoonfuls onto plates. When the rice is completely cooked through, the biriyani is ready. Add the salsa on top and serve big spoonfuls onto plates."
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} | e6b150ad776bc8fcf70c8938ef2077a9cfa37db68762e0f75fa74048bb2c3690 | Quick spiced lamb biryani recipe
An average of 3.8 out of 5 stars from 6 ratings You can certainly spend a lot longer making a biryani, but this is a great quick version for two. 2 tbsp vegetable oil½ onion, finely chopped½ tsp turmeric5 whole cardamom pods1 tsp cumin seeds½ tsp chilli flakes½ tsp ground cinnamon1 bay leaf300g/10½oz basmati rice, rinsed½ vegetable stock cube400ml/14fl oz boiling water200g/7oz lamb fillet, cubed1 handful fresh coriander leaves, to garnish 2 tbsp vegetable oil ½ onion, finely chopped ½ tsp turmeric 5 whole cardamom pods 1 tsp cumin seeds ½ tsp chilli flakes ½ tsp ground cinnamon 1 bay leaf 300g/10½oz basmati rice, rinsed ½ vegetable stock cube 400ml/14fl oz boiling water 200g/7oz lamb fillet, cubed 1 handful fresh coriander leaves, to garnish Method Heat one tablespoon of the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the spices and bay leaf and fry for another 1-2 minutes. Stir in the rice, coating with the oil and spices.In a small bowl, dissolve the stock cube in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer. Heat the remaining oil in another pan and fry the lamb chunks for 1-2 minutes, or until golden-brown. Add to the rice, turn the heat down to low and cook, covered, for 10-12 minutes, until the rice is tender. Pile the rice into a serving bowl and garnish with the coriander leaves. Heat one tablespoon of the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the spices and bay leaf and fry for another 1-2 minutes. Stir in the rice, coating with the oil and spices. Heat one tablespoon of the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the spices and bay leaf and fry for another 1-2 minutes. Stir in the rice, coating with the oil and spices. In a small bowl, dissolve the stock cube in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer. In a small bowl, dissolve the stock cube in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer. Heat the remaining oil in another pan and fry the lamb chunks for 1-2 minutes, or until golden-brown. Add to the rice, turn the heat down to low and cook, covered, for 10-12 minutes, until the rice is tender. Heat the remaining oil in another pan and fry the lamb chunks for 1-2 minutes, or until golden-brown. Add to the rice, turn the heat down to low and cook, covered, for 10-12 minutes, until the rice is tender. Pile the rice into a serving bowl and garnish with the coriander leaves. Pile the rice into a serving bowl and garnish with the coriander leaves. | {
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"url": "https://www.bbc.co.uk/food/recipes/spicedlambbiryani_88839",
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"title": "Quick spiced lamb biryani recipe",
"content": "An average of 3.8 out of 5 stars from 6 ratings You can certainly spend a lot longer making a biryani, but this is a great quick version for two. 2 tbsp vegetable oil½ onion, finely chopped½ tsp turmeric5 whole cardamom pods1 tsp cumin seeds½ tsp chilli flakes½ tsp ground cinnamon1 bay leaf300g/10½oz basmati rice, rinsed½ vegetable stock cube400ml/14fl oz boiling water200g/7oz lamb fillet, cubed1 handful fresh coriander leaves, to garnish 2 tbsp vegetable oil ½ onion, finely chopped ½ tsp turmeric 5 whole cardamom pods 1 tsp cumin seeds ½ tsp chilli flakes ½ tsp ground cinnamon 1 bay leaf 300g/10½oz basmati rice, rinsed ½ vegetable stock cube 400ml/14fl oz boiling water 200g/7oz lamb fillet, cubed 1 handful fresh coriander leaves, to garnish Method Heat one tablespoon of the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the spices and bay leaf and fry for another 1-2 minutes. Stir in the rice, coating with the oil and spices.In a small bowl, dissolve the stock cube in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer. Heat the remaining oil in another pan and fry the lamb chunks for 1-2 minutes, or until golden-brown. Add to the rice, turn the heat down to low and cook, covered, for 10-12 minutes, until the rice is tender. Pile the rice into a serving bowl and garnish with the coriander leaves. Heat one tablespoon of the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the spices and bay leaf and fry for another 1-2 minutes. Stir in the rice, coating with the oil and spices. Heat one tablespoon of the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the spices and bay leaf and fry for another 1-2 minutes. Stir in the rice, coating with the oil and spices. In a small bowl, dissolve the stock cube in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer. In a small bowl, dissolve the stock cube in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer. Heat the remaining oil in another pan and fry the lamb chunks for 1-2 minutes, or until golden-brown. Add to the rice, turn the heat down to low and cook, covered, for 10-12 minutes, until the rice is tender. Heat the remaining oil in another pan and fry the lamb chunks for 1-2 minutes, or until golden-brown. Add to the rice, turn the heat down to low and cook, covered, for 10-12 minutes, until the rice is tender. Pile the rice into a serving bowl and garnish with the coriander leaves. Pile the rice into a serving bowl and garnish with the coriander leaves."
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} | 19bdc2eb0b834c1af07336fbd6e8db77f8b312c19add2464e0ee9ca78f79afe7 | Quick-spiced chicken thighs with 'emergency biryani' recipe
For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs. Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands. Cover the dish and chill in the fridge until needed, or ideally overnight. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6. Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs.Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken. Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through. Meanwhile, for the 'emergency biryani', heat the oil in a large casserole that has a tight-fitting lid over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened and starting to colour. Add the mushrooms and continue to fry for 2-3 minutes, or until softened. Add the chilli flakes and ground turmeric and cook for a further minute, stirring well, until the spices are fragrant. Add the rice and stir until well combined. Add enough cold water to the pan to reach 1cm/½ in above the level of the rice. Bring the water to the boil in the pan, then immediately cover the pan tightly with aluminium foil and cover with the lid. Continue to boil the rice for 4-5 minutes, then turn off the heat and leave the pan on the residual heat for a further 15 minutes (the steam in the pan will continue to cook the rice).Carefully lift the foil covering and add the peas and chopped tomatoes. Return the foil covering and stand on the residual heat for a further five minutes, or until the rice is tender.To serve, fluff the rice with a fork, then divide it equally among four serving plates. Place two quick-spiced chicken thighs alongside each serving. Serve with a lightly dressed green salad. For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs. For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs. Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands. Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands. Cover the dish and chill in the fridge until needed, or ideally overnight. Cover the dish and chill in the fridge until needed, or ideally overnight. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6. Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs. Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs. Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken. Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken. Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through. Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through. Meanwhile, for the 'emergency biryani', heat the oil in a large casserole that has a tight-fitting lid over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened and starting to colour. Meanwhile, for the 'emergency biryani', heat the oil in a large casserole that has a tight-fitting lid over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened and starting to colour. Add the mushrooms and continue to fry for 2-3 minutes, or until softened. Add the mushrooms and continue to fry for 2-3 minutes, or until softened. Add the chilli flakes and ground turmeric and cook for a further minute, stirring well, until the spices are fragrant. Add the chilli flakes and ground turmeric and cook for a further minute, stirring well, until the spices are fragrant. Add the rice and stir until well combined. Add the rice and stir until well combined. Add enough cold water to the pan to reach 1cm/½ in above the level of the rice. Add enough cold water to the pan to reach 1cm/½ in above the level of the rice. Bring the water to the boil in the pan, then immediately cover the pan tightly with aluminium foil and cover with the lid. Continue to boil the rice for 4-5 minutes, then turn off the heat and leave the pan on the residual heat for a further 15 minutes (the steam in the pan will continue to cook the rice). Bring the water to the boil in the pan, then immediately cover the pan tightly with aluminium foil and cover with the lid. Continue to boil the rice for 4-5 minutes, then turn off the heat and leave the pan on the residual heat for a further 15 minutes (the steam in the pan will continue to cook the rice). Carefully lift the foil covering and add the peas and chopped tomatoes. Return the foil covering and stand on the residual heat for a further five minutes, or until the rice is tender. Carefully lift the foil covering and add the peas and chopped tomatoes. Return the foil covering and stand on the residual heat for a further five minutes, or until the rice is tender. To serve, fluff the rice with a fork, then divide it equally among four serving plates. Place two quick-spiced chicken thighs alongside each serving. Serve with a lightly dressed green salad. To serve, fluff the rice with a fork, then divide it equally among four serving plates. Place two quick-spiced chicken thighs alongside each serving. Serve with a lightly dressed green salad. | {
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"title": "Quick-spiced chicken thighs with 'emergency biryani' recipe",
"content": "For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs. Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands. Cover the dish and chill in the fridge until needed, or ideally overnight. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6. Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs.Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken. Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through. Meanwhile, for the 'emergency biryani', heat the oil in a large casserole that has a tight-fitting lid over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened and starting to colour. Add the mushrooms and continue to fry for 2-3 minutes, or until softened. Add the chilli flakes and ground turmeric and cook for a further minute, stirring well, until the spices are fragrant. Add the rice and stir until well combined. Add enough cold water to the pan to reach 1cm/½ in above the level of the rice. Bring the water to the boil in the pan, then immediately cover the pan tightly with aluminium foil and cover with the lid. Continue to boil the rice for 4-5 minutes, then turn off the heat and leave the pan on the residual heat for a further 15 minutes (the steam in the pan will continue to cook the rice).Carefully lift the foil covering and add the peas and chopped tomatoes. Return the foil covering and stand on the residual heat for a further five minutes, or until the rice is tender.To serve, fluff the rice with a fork, then divide it equally among four serving plates. Place two quick-spiced chicken thighs alongside each serving. Serve with a lightly dressed green salad. For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs. For the spiced chicken, in a large dish, mix together all of the spiced chicken ingredients, except the chicken thighs. Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands. Add the chicken thighs and turn to coat them in the marinade, rubbing the marinade into the scored chicken skin using your hands. Cover the dish and chill in the fridge until needed, or ideally overnight. Cover the dish and chill in the fridge until needed, or ideally overnight. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6. When the chicken has marinated, preheat the oven to 200C/400F/Gas 6. Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs. Arrange the marinated chicken thighs on a baking tray, leaving a little space between each thigh. Spoon teaspoons of the remaining marinade over the chicken thighs. Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken. Transfer the chicken thighs to the oven and cook for 12-15 minutes, or until crisp and beginning to blacken. Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through. Reduce the oven temperature to 180C/350F/Gas 4 and continue to cook the chicken thighs for a further 15-20 minutes, or until the chicken is dark golden-brown and completely cooked through. Meanwhile, for the 'emergency biryani', heat the oil in a large casserole that has a tight-fitting lid over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened and starting to colour. Meanwhile, for the 'emergency biryani', heat the oil in a large casserole that has a tight-fitting lid over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until softened and starting to colour. Add the mushrooms and continue to fry for 2-3 minutes, or until softened. Add the mushrooms and continue to fry for 2-3 minutes, or until softened. Add the chilli flakes and ground turmeric and cook for a further minute, stirring well, until the spices are fragrant. Add the chilli flakes and ground turmeric and cook for a further minute, stirring well, until the spices are fragrant. Add the rice and stir until well combined. Add the rice and stir until well combined. Add enough cold water to the pan to reach 1cm/½ in above the level of the rice. Add enough cold water to the pan to reach 1cm/½ in above the level of the rice. Bring the water to the boil in the pan, then immediately cover the pan tightly with aluminium foil and cover with the lid. Continue to boil the rice for 4-5 minutes, then turn off the heat and leave the pan on the residual heat for a further 15 minutes (the steam in the pan will continue to cook the rice). Bring the water to the boil in the pan, then immediately cover the pan tightly with aluminium foil and cover with the lid. Continue to boil the rice for 4-5 minutes, then turn off the heat and leave the pan on the residual heat for a further 15 minutes (the steam in the pan will continue to cook the rice). Carefully lift the foil covering and add the peas and chopped tomatoes. Return the foil covering and stand on the residual heat for a further five minutes, or until the rice is tender. Carefully lift the foil covering and add the peas and chopped tomatoes. Return the foil covering and stand on the residual heat for a further five minutes, or until the rice is tender. To serve, fluff the rice with a fork, then divide it equally among four serving plates. Place two quick-spiced chicken thighs alongside each serving. Serve with a lightly dressed green salad. To serve, fluff the rice with a fork, then divide it equally among four serving plates. Place two quick-spiced chicken thighs alongside each serving. Serve with a lightly dressed green salad."
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} | 9a7d392c4c609d2314838b0f6c01656a4ff6b5b69ca90ef91dfe031a173a58fe | Wild mushroom and sweetcorn biryani parcels recipe
Preheat the oven to 200C/400F/Gas 6.For the parboiled rice, add the rice, bay leaf, cardamom and cloves to a pan of boiling, salted water. Cook the rice until it is almost tender, then drain well and set aside.For the biryani, heat the oil and butter in a frying pan. When the butter is foaming, add the cumin, cardamom and bay leaf and fry for 1-2 minutes, or until fragrant and beginning to pop. (CAUTION: Keep the pan away from your eyes and face - the seeds may pop.)Add the chopped garlic and fry for 1-2 minutes, or until pale golden-brown. Add the chopped onion and fry for 2-3 minutes, or until golden-brown.Add all of the mushrooms and the sweetcorn kernels and continue to fry, stirring well, for a further 3-4 minutes, or until softened.Add the ground spices and stir well to coat the vegetables. Continue to fry for 1-2 minutes, or until fragrant, then add the white truffle paste (if using), tomato purée and cream and stir well to combine.Add the parboiled rice and chopped coriander and season, to taste, with salt and freshly ground black pepper.Brush one side of each sheet of filo pastry all over with some of the melted butter. Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the biryani mixture into the centre of the pastry. Fold the sides over the rice filling, then roll the pastry into a parcel. Brush all over with more melted butter.Repeat the process with the remaining filo pastry and biryani mixture.Place the biryani parcels and the coriander cress onto a baking tray and bake in the oven for 12-15 minutes, or until the pastry is crisp and golden-brown and the coriander cress has dried. Meanwhile, for the mushrooms, heat the oil and butter in a pan over a medium heat. When the butter is foaming, add the crushed garlic, coriander seeds and chilli flakes and fry for 1-2 minutes, or until the garlic has softened.Add the toasted almonds, then add the mushrooms and stir well. Continue to fry for 1-2 minutes, or until the mushrooms have softened, then drizzle over the lemon juice. Season, to taste, with salt and freshly ground black pepper.For the raita, blend all of the raita ingredients together in a food processor until well combined, then chill in the fridge until needed.To serve, spoon the mushroom and almond mixture into the centre of each of four serving plates. Cut the biryani parcels in half and place one biryani parcel (two halves) on top of each serving. Sprinkle over the dried coriander cress and truffle shavings, if using. Serve the raita alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the parboiled rice, add the rice, bay leaf, cardamom and cloves to a pan of boiling, salted water. Cook the rice until it is almost tender, then drain well and set aside. For the parboiled rice, add the rice, bay leaf, cardamom and cloves to a pan of boiling, salted water. Cook the rice until it is almost tender, then drain well and set aside. For the biryani, heat the oil and butter in a frying pan. When the butter is foaming, add the cumin, cardamom and bay leaf and fry for 1-2 minutes, or until fragrant and beginning to pop. (CAUTION: Keep the pan away from your eyes and face - the seeds may pop.) For the biryani, heat the oil and butter in a frying pan. When the butter is foaming, add the cumin, cardamom and bay leaf and fry for 1-2 minutes, or until fragrant and beginning to pop. (CAUTION: Keep the pan away from your eyes and face - the seeds may pop.) Add the chopped garlic and fry for 1-2 minutes, or until pale golden-brown. Add the chopped garlic and fry for 1-2 minutes, or until pale golden-brown. Add the chopped onion and fry for 2-3 minutes, or until golden-brown. Add the chopped onion and fry for 2-3 minutes, or until golden-brown. Add all of the mushrooms and the sweetcorn kernels and continue to fry, stirring well, for a further 3-4 minutes, or until softened. Add all of the mushrooms and the sweetcorn kernels and continue to fry, stirring well, for a further 3-4 minutes, or until softened. Add the ground spices and stir well to coat the vegetables. Continue to fry for 1-2 minutes, or until fragrant, then add the white truffle paste (if using), tomato purée and cream and stir well to combine. Add the ground spices and stir well to coat the vegetables. Continue to fry for 1-2 minutes, or until fragrant, then add the white truffle paste (if using), tomato purée and cream and stir well to combine. Add the parboiled rice and chopped coriander and season, to taste, with salt and freshly ground black pepper. Add the parboiled rice and chopped coriander and season, to taste, with salt and freshly ground black pepper. Brush one side of each sheet of filo pastry all over with some of the melted butter. Brush one side of each sheet of filo pastry all over with some of the melted butter. Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the biryani mixture into the centre of the pastry. Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the biryani mixture into the centre of the pastry. Fold the sides over the rice filling, then roll the pastry into a parcel. Brush all over with more melted butter. Fold the sides over the rice filling, then roll the pastry into a parcel. Brush all over with more melted butter. Repeat the process with the remaining filo pastry and biryani mixture. Repeat the process with the remaining filo pastry and biryani mixture. Place the biryani parcels and the coriander cress onto a baking tray and bake in the oven for 12-15 minutes, or until the pastry is crisp and golden-brown and the coriander cress has dried. Place the biryani parcels and the coriander cress onto a baking tray and bake in the oven for 12-15 minutes, or until the pastry is crisp and golden-brown and the coriander cress has dried. Meanwhile, for the mushrooms, heat the oil and butter in a pan over a medium heat. When the butter is foaming, add the crushed garlic, coriander seeds and chilli flakes and fry for 1-2 minutes, or until the garlic has softened. Meanwhile, for the mushrooms, heat the oil and butter in a pan over a medium heat. When the butter is foaming, add the crushed garlic, coriander seeds and chilli flakes and fry for 1-2 minutes, or until the garlic has softened. Add the toasted almonds, then add the mushrooms and stir well. Continue to fry for 1-2 minutes, or until the mushrooms have softened, then drizzle over the lemon juice. Season, to taste, with salt and freshly ground black pepper. Add the toasted almonds, then add the mushrooms and stir well. Continue to fry for 1-2 minutes, or until the mushrooms have softened, then drizzle over the lemon juice. Season, to taste, with salt and freshly ground black pepper. For the raita, blend all of the raita ingredients together in a food processor until well combined, then chill in the fridge until needed. For the raita, blend all of the raita ingredients together in a food processor until well combined, then chill in the fridge until needed. To serve, spoon the mushroom and almond mixture into the centre of each of four serving plates. Cut the biryani parcels in half and place one biryani parcel (two halves) on top of each serving. Sprinkle over the dried coriander cress and truffle shavings, if using. Serve the raita alongside. To serve, spoon the mushroom and almond mixture into the centre of each of four serving plates. Cut the biryani parcels in half and place one biryani parcel (two halves) on top of each serving. Sprinkle over the dried coriander cress and truffle shavings, if using. Serve the raita alongside. | {
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"title": "Wild mushroom and sweetcorn biryani parcels recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.For the parboiled rice, add the rice, bay leaf, cardamom and cloves to a pan of boiling, salted water. Cook the rice until it is almost tender, then drain well and set aside.For the biryani, heat the oil and butter in a frying pan. When the butter is foaming, add the cumin, cardamom and bay leaf and fry for 1-2 minutes, or until fragrant and beginning to pop. (CAUTION: Keep the pan away from your eyes and face - the seeds may pop.)Add the chopped garlic and fry for 1-2 minutes, or until pale golden-brown. Add the chopped onion and fry for 2-3 minutes, or until golden-brown.Add all of the mushrooms and the sweetcorn kernels and continue to fry, stirring well, for a further 3-4 minutes, or until softened.Add the ground spices and stir well to coat the vegetables. Continue to fry for 1-2 minutes, or until fragrant, then add the white truffle paste (if using), tomato purée and cream and stir well to combine.Add the parboiled rice and chopped coriander and season, to taste, with salt and freshly ground black pepper.Brush one side of each sheet of filo pastry all over with some of the melted butter. Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the biryani mixture into the centre of the pastry. Fold the sides over the rice filling, then roll the pastry into a parcel. Brush all over with more melted butter.Repeat the process with the remaining filo pastry and biryani mixture.Place the biryani parcels and the coriander cress onto a baking tray and bake in the oven for 12-15 minutes, or until the pastry is crisp and golden-brown and the coriander cress has dried. Meanwhile, for the mushrooms, heat the oil and butter in a pan over a medium heat. When the butter is foaming, add the crushed garlic, coriander seeds and chilli flakes and fry for 1-2 minutes, or until the garlic has softened.Add the toasted almonds, then add the mushrooms and stir well. Continue to fry for 1-2 minutes, or until the mushrooms have softened, then drizzle over the lemon juice. Season, to taste, with salt and freshly ground black pepper.For the raita, blend all of the raita ingredients together in a food processor until well combined, then chill in the fridge until needed.To serve, spoon the mushroom and almond mixture into the centre of each of four serving plates. Cut the biryani parcels in half and place one biryani parcel (two halves) on top of each serving. Sprinkle over the dried coriander cress and truffle shavings, if using. Serve the raita alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the parboiled rice, add the rice, bay leaf, cardamom and cloves to a pan of boiling, salted water. Cook the rice until it is almost tender, then drain well and set aside. For the parboiled rice, add the rice, bay leaf, cardamom and cloves to a pan of boiling, salted water. Cook the rice until it is almost tender, then drain well and set aside. For the biryani, heat the oil and butter in a frying pan. When the butter is foaming, add the cumin, cardamom and bay leaf and fry for 1-2 minutes, or until fragrant and beginning to pop. (CAUTION: Keep the pan away from your eyes and face - the seeds may pop.) For the biryani, heat the oil and butter in a frying pan. When the butter is foaming, add the cumin, cardamom and bay leaf and fry for 1-2 minutes, or until fragrant and beginning to pop. (CAUTION: Keep the pan away from your eyes and face - the seeds may pop.) Add the chopped garlic and fry for 1-2 minutes, or until pale golden-brown. Add the chopped garlic and fry for 1-2 minutes, or until pale golden-brown. Add the chopped onion and fry for 2-3 minutes, or until golden-brown. Add the chopped onion and fry for 2-3 minutes, or until golden-brown. Add all of the mushrooms and the sweetcorn kernels and continue to fry, stirring well, for a further 3-4 minutes, or until softened. Add all of the mushrooms and the sweetcorn kernels and continue to fry, stirring well, for a further 3-4 minutes, or until softened. Add the ground spices and stir well to coat the vegetables. Continue to fry for 1-2 minutes, or until fragrant, then add the white truffle paste (if using), tomato purée and cream and stir well to combine. Add the ground spices and stir well to coat the vegetables. Continue to fry for 1-2 minutes, or until fragrant, then add the white truffle paste (if using), tomato purée and cream and stir well to combine. Add the parboiled rice and chopped coriander and season, to taste, with salt and freshly ground black pepper. Add the parboiled rice and chopped coriander and season, to taste, with salt and freshly ground black pepper. Brush one side of each sheet of filo pastry all over with some of the melted butter. Brush one side of each sheet of filo pastry all over with some of the melted butter. Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the biryani mixture into the centre of the pastry. Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the biryani mixture into the centre of the pastry. Fold the sides over the rice filling, then roll the pastry into a parcel. Brush all over with more melted butter. Fold the sides over the rice filling, then roll the pastry into a parcel. Brush all over with more melted butter. Repeat the process with the remaining filo pastry and biryani mixture. Repeat the process with the remaining filo pastry and biryani mixture. Place the biryani parcels and the coriander cress onto a baking tray and bake in the oven for 12-15 minutes, or until the pastry is crisp and golden-brown and the coriander cress has dried. Place the biryani parcels and the coriander cress onto a baking tray and bake in the oven for 12-15 minutes, or until the pastry is crisp and golden-brown and the coriander cress has dried. Meanwhile, for the mushrooms, heat the oil and butter in a pan over a medium heat. When the butter is foaming, add the crushed garlic, coriander seeds and chilli flakes and fry for 1-2 minutes, or until the garlic has softened. Meanwhile, for the mushrooms, heat the oil and butter in a pan over a medium heat. When the butter is foaming, add the crushed garlic, coriander seeds and chilli flakes and fry for 1-2 minutes, or until the garlic has softened. Add the toasted almonds, then add the mushrooms and stir well. Continue to fry for 1-2 minutes, or until the mushrooms have softened, then drizzle over the lemon juice. Season, to taste, with salt and freshly ground black pepper. Add the toasted almonds, then add the mushrooms and stir well. Continue to fry for 1-2 minutes, or until the mushrooms have softened, then drizzle over the lemon juice. Season, to taste, with salt and freshly ground black pepper. For the raita, blend all of the raita ingredients together in a food processor until well combined, then chill in the fridge until needed. For the raita, blend all of the raita ingredients together in a food processor until well combined, then chill in the fridge until needed. To serve, spoon the mushroom and almond mixture into the centre of each of four serving plates. Cut the biryani parcels in half and place one biryani parcel (two halves) on top of each serving. Sprinkle over the dried coriander cress and truffle shavings, if using. Serve the raita alongside. To serve, spoon the mushroom and almond mixture into the centre of each of four serving plates. Cut the biryani parcels in half and place one biryani parcel (two halves) on top of each serving. Sprinkle over the dried coriander cress and truffle shavings, if using. Serve the raita alongside."
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} | 537b1157a97e73fe10169959ca4708f8d8f15a53922fd9f32a73d159fcbdbc55 | Chilli chicken and black bean burrito recipe
An average of 0.0 out of 5 stars from 0 ratings Tortilla stuffed with pulled chicken, black beans, chilli sauce, soured cream and ricotta cheese. Delicious! 1 whole chicken, on the bone, two breasts removed 1 onion, chopped1 garlic bulb, halved 2 bay leaves 1 bunch fresh oregano, left whole 3 sticks celery, chopped1 red pepper, chopped1 tbsp salt1 dried chipotle chilli, soaked1 dried ancho chilli, soaked1 dried guajillo, soaked1 sprig fresh tarragon, left whole 1 whole chicken, on the bone, two breasts removed 1 onion, chopped 1 garlic bulb, halved 2 bay leaves 1 bunch fresh oregano, left whole 3 sticks celery, chopped 1 red pepper, chopped 1 tbsp salt 1 dried chipotle chilli, soaked 1 dried ancho chilli, soaked 1 dried guajillo, soaked 1 sprig fresh tarragon, left whole 2 tbsp vegetable oil1½ tsp allspice berries 1 small bunch fresh tarragon, leaves onlypinch grated nutmeg 1 lime, juice only 2 tbsp vegetable oil 1½ tsp allspice berries 1 small bunch fresh tarragon, leaves only pinch grated nutmeg 1 lime, juice only 2 tbsp vegetable oil½ onion, diced 1 garlic clove, chopped 1 bunch fresh coriander, stalks and chopped leaves 2 tbsp ground cumin 400g tin black pinto beans, drained 1 Little Gem lettuce, shredded 2 tbsp vegetable oil ½ onion, diced 1 garlic clove, chopped 1 bunch fresh coriander, stalks and chopped leaves 2 tbsp ground cumin 400g tin black pinto beans, drained 1 Little Gem lettuce, shredded 4 large flour tortillas2 tbsp soured cream 100g/3½oz British ricotta cheese 4 large flour tortillas 2 tbsp soured cream 100g/3½oz British ricotta cheese Method To make the chilli chicken, put the chicken in a large pan with all the ingredients and cover with water. Bring to a simmer and then skim off any scum that rises to the top, turn down the heat and gently poach the chicken for 45 minutes, continuing to skim now and again.Remove from the heat once the chicken is cooked. Allow to cool and pull the meat from the carcass using your hands. Set aside the pulled meat and reserve the poaching liquid and vegetables. Squeeze the garlic out of the peel.To make the sauce, crush the allspice berries in a pestle and mortar. Add the oil to a frying pan on high heat, then add the allspice berries along with the squeezed garlic, reserved vegetables, tarragon, nutmeg and 150ml/5fl oz of the poaching liquid. Simmer for 10–15 minutes. Then add the lime juice.Using a hand blender or food processor, blend the sauce to make a smooth purée, taste and season with salt and freshly ground black pepper. If the sauce looks like it needs to be thicker, tip back into the pan and cook until reduced and coats the back of a spoon. Spoon the sauce over the pulled chicken, stir and keep warm.To make the garnish, heat the oil in a pan on medium heat and add the onion and garlic. Cook until softened, then add the cumin and some coriander stalks. Add the drained beans and a ladle of the chicken cooking liquid. Simmer for 10 minutes and then remove when most of the liquid has evaporated. Stir in the shredded lettuce and chopped coriander. To serve, spoon some black beans into each tortilla, add some pulled chicken and the chilli sauce, top with the soured cream and ricotta cheese. Wrap and roll, slice and serve. To make the chilli chicken, put the chicken in a large pan with all the ingredients and cover with water. Bring to a simmer and then skim off any scum that rises to the top, turn down the heat and gently poach the chicken for 45 minutes, continuing to skim now and again. To make the chilli chicken, put the chicken in a large pan with all the ingredients and cover with water. Bring to a simmer and then skim off any scum that rises to the top, turn down the heat and gently poach the chicken for 45 minutes, continuing to skim now and again. Remove from the heat once the chicken is cooked. Allow to cool and pull the meat from the carcass using your hands. Set aside the pulled meat and reserve the poaching liquid and vegetables. Squeeze the garlic out of the peel. Remove from the heat once the chicken is cooked. Allow to cool and pull the meat from the carcass using your hands. Set aside the pulled meat and reserve the poaching liquid and vegetables. Squeeze the garlic out of the peel. To make the sauce, crush the allspice berries in a pestle and mortar. Add the oil to a frying pan on high heat, then add the allspice berries along with the squeezed garlic, reserved vegetables, tarragon, nutmeg and 150ml/5fl oz of the poaching liquid. Simmer for 10–15 minutes. Then add the lime juice. To make the sauce, crush the allspice berries in a pestle and mortar. Add the oil to a frying pan on high heat, then add the allspice berries along with the squeezed garlic, reserved vegetables, tarragon, nutmeg and 150ml/5fl oz of the poaching liquid. Simmer for 10–15 minutes. Then add the lime juice. Using a hand blender or food processor, blend the sauce to make a smooth purée, taste and season with salt and freshly ground black pepper. If the sauce looks like it needs to be thicker, tip back into the pan and cook until reduced and coats the back of a spoon. Spoon the sauce over the pulled chicken, stir and keep warm. Using a hand blender or food processor, blend the sauce to make a smooth purée, taste and season with salt and freshly ground black pepper. If the sauce looks like it needs to be thicker, tip back into the pan and cook until reduced and coats the back of a spoon. Spoon the sauce over the pulled chicken, stir and keep warm. To make the garnish, heat the oil in a pan on medium heat and add the onion and garlic. Cook until softened, then add the cumin and some coriander stalks. Add the drained beans and a ladle of the chicken cooking liquid. Simmer for 10 minutes and then remove when most of the liquid has evaporated. Stir in the shredded lettuce and chopped coriander. To make the garnish, heat the oil in a pan on medium heat and add the onion and garlic. Cook until softened, then add the cumin and some coriander stalks. Add the drained beans and a ladle of the chicken cooking liquid. Simmer for 10 minutes and then remove when most of the liquid has evaporated. Stir in the shredded lettuce and chopped coriander. To serve, spoon some black beans into each tortilla, add some pulled chicken and the chilli sauce, top with the soured cream and ricotta cheese. Wrap and roll, slice and serve. To serve, spoon some black beans into each tortilla, add some pulled chicken and the chilli sauce, top with the soured cream and ricotta cheese. Wrap and roll, slice and serve. Recipe tips If you do not want to remove the chicken breast from the whole chicken yourself, ask a butcher to do this. The breast can be put aside for another recipe, such as a stir fry. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chilli chicken and black bean burrito recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Tortilla stuffed with pulled chicken, black beans, chilli sauce, soured cream and ricotta cheese. Delicious! 1 whole chicken, on the bone, two breasts removed 1 onion, chopped1 garlic bulb, halved 2 bay leaves 1 bunch fresh oregano, left whole 3 sticks celery, chopped1 red pepper, chopped1 tbsp salt1 dried chipotle chilli, soaked1 dried ancho chilli, soaked1 dried guajillo, soaked1 sprig fresh tarragon, left whole 1 whole chicken, on the bone, two breasts removed 1 onion, chopped 1 garlic bulb, halved 2 bay leaves 1 bunch fresh oregano, left whole 3 sticks celery, chopped 1 red pepper, chopped 1 tbsp salt 1 dried chipotle chilli, soaked 1 dried ancho chilli, soaked 1 dried guajillo, soaked 1 sprig fresh tarragon, left whole 2 tbsp vegetable oil1½ tsp allspice berries 1 small bunch fresh tarragon, leaves onlypinch grated nutmeg 1 lime, juice only 2 tbsp vegetable oil 1½ tsp allspice berries 1 small bunch fresh tarragon, leaves only pinch grated nutmeg 1 lime, juice only 2 tbsp vegetable oil½ onion, diced 1 garlic clove, chopped 1 bunch fresh coriander, stalks and chopped leaves 2 tbsp ground cumin 400g tin black pinto beans, drained 1 Little Gem lettuce, shredded 2 tbsp vegetable oil ½ onion, diced 1 garlic clove, chopped 1 bunch fresh coriander, stalks and chopped leaves 2 tbsp ground cumin 400g tin black pinto beans, drained 1 Little Gem lettuce, shredded 4 large flour tortillas2 tbsp soured cream 100g/3½oz British ricotta cheese 4 large flour tortillas 2 tbsp soured cream 100g/3½oz British ricotta cheese Method To make the chilli chicken, put the chicken in a large pan with all the ingredients and cover with water. Bring to a simmer and then skim off any scum that rises to the top, turn down the heat and gently poach the chicken for 45 minutes, continuing to skim now and again.Remove from the heat once the chicken is cooked. Allow to cool and pull the meat from the carcass using your hands. Set aside the pulled meat and reserve the poaching liquid and vegetables. Squeeze the garlic out of the peel.To make the sauce, crush the allspice berries in a pestle and mortar. Add the oil to a frying pan on high heat, then add the allspice berries along with the squeezed garlic, reserved vegetables, tarragon, nutmeg and 150ml/5fl oz of the poaching liquid. Simmer for 10–15 minutes. Then add the lime juice.Using a hand blender or food processor, blend the sauce to make a smooth purée, taste and season with salt and freshly ground black pepper. If the sauce looks like it needs to be thicker, tip back into the pan and cook until reduced and coats the back of a spoon. Spoon the sauce over the pulled chicken, stir and keep warm.To make the garnish, heat the oil in a pan on medium heat and add the onion and garlic. Cook until softened, then add the cumin and some coriander stalks. Add the drained beans and a ladle of the chicken cooking liquid. Simmer for 10 minutes and then remove when most of the liquid has evaporated. Stir in the shredded lettuce and chopped coriander. To serve, spoon some black beans into each tortilla, add some pulled chicken and the chilli sauce, top with the soured cream and ricotta cheese. Wrap and roll, slice and serve. To make the chilli chicken, put the chicken in a large pan with all the ingredients and cover with water. Bring to a simmer and then skim off any scum that rises to the top, turn down the heat and gently poach the chicken for 45 minutes, continuing to skim now and again. To make the chilli chicken, put the chicken in a large pan with all the ingredients and cover with water. Bring to a simmer and then skim off any scum that rises to the top, turn down the heat and gently poach the chicken for 45 minutes, continuing to skim now and again. Remove from the heat once the chicken is cooked. Allow to cool and pull the meat from the carcass using your hands. Set aside the pulled meat and reserve the poaching liquid and vegetables. Squeeze the garlic out of the peel. Remove from the heat once the chicken is cooked. Allow to cool and pull the meat from the carcass using your hands. Set aside the pulled meat and reserve the poaching liquid and vegetables. Squeeze the garlic out of the peel. To make the sauce, crush the allspice berries in a pestle and mortar. Add the oil to a frying pan on high heat, then add the allspice berries along with the squeezed garlic, reserved vegetables, tarragon, nutmeg and 150ml/5fl oz of the poaching liquid. Simmer for 10–15 minutes. Then add the lime juice. To make the sauce, crush the allspice berries in a pestle and mortar. Add the oil to a frying pan on high heat, then add the allspice berries along with the squeezed garlic, reserved vegetables, tarragon, nutmeg and 150ml/5fl oz of the poaching liquid. Simmer for 10–15 minutes. Then add the lime juice. Using a hand blender or food processor, blend the sauce to make a smooth purée, taste and season with salt and freshly ground black pepper. If the sauce looks like it needs to be thicker, tip back into the pan and cook until reduced and coats the back of a spoon. Spoon the sauce over the pulled chicken, stir and keep warm. Using a hand blender or food processor, blend the sauce to make a smooth purée, taste and season with salt and freshly ground black pepper. If the sauce looks like it needs to be thicker, tip back into the pan and cook until reduced and coats the back of a spoon. Spoon the sauce over the pulled chicken, stir and keep warm. To make the garnish, heat the oil in a pan on medium heat and add the onion and garlic. Cook until softened, then add the cumin and some coriander stalks. Add the drained beans and a ladle of the chicken cooking liquid. Simmer for 10 minutes and then remove when most of the liquid has evaporated. Stir in the shredded lettuce and chopped coriander. To make the garnish, heat the oil in a pan on medium heat and add the onion and garlic. Cook until softened, then add the cumin and some coriander stalks. Add the drained beans and a ladle of the chicken cooking liquid. Simmer for 10 minutes and then remove when most of the liquid has evaporated. Stir in the shredded lettuce and chopped coriander. To serve, spoon some black beans into each tortilla, add some pulled chicken and the chilli sauce, top with the soured cream and ricotta cheese. Wrap and roll, slice and serve. To serve, spoon some black beans into each tortilla, add some pulled chicken and the chilli sauce, top with the soured cream and ricotta cheese. Wrap and roll, slice and serve. Recipe tips If you do not want to remove the chicken breast from the whole chicken yourself, ask a butcher to do this. The breast can be put aside for another recipe, such as a stir fry."
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} | 9b533727f62f5733ace0c5734d00ed1a7eef308a5fe6205f698f430b76dc6209 | Prawn saffron biryani recipe
An average of 4.1 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_saffron_biryani_82760_16x9.jpg This saffron prawn biryani recipe is a lighter, zestier version of its meatier counterpart. A one-pot classic. 500g/1lb 2oz basmati rice large pinch saffron 1 small cinnamon stick 2 tsp salt 500g/1lb 2oz basmati rice large pinch saffron 1 small cinnamon stick 2 tsp salt 80g/3oz unsalted butter 5 garlic cloves, finely chopped 2 medium onions, finely chopped 2 tsp salt ½ lemon2 large red chillies, quartered ½ tsp ground turmeric 1 tsp Indian five-spice (panch phoran)a large handful fresh parsley, roughly chopped 350g/12oz raw king prawns, peeled5 tbsp olive oil 80g/3oz unsalted butter 5 garlic cloves, finely chopped 2 medium onions, finely chopped 2 tsp salt ½ lemon 2 large red chillies, quartered ½ tsp ground turmeric 1 tsp Indian five-spice (panch phoran) a large handful fresh parsley, roughly chopped 350g/12oz raw king prawns, peeled 5 tbsp olive oil Method Put the rice, saffron, cinnamon and salt into a large saucepan with 1.5 litres/2½ pints of cold water. Place over a high heat, bring to the boil and cook for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside. To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes. Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan. Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani. Otherwise they run the risk of becoming dry and rubbery. Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so that some of the oil goes up the sides. Pop in half of the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice. Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely. Leave to cook for 20 minutes, then serve. Put the rice, saffron, cinnamon and salt into a large saucepan with 1.5 litres/2½ pints of cold water. Place over a high heat, bring to the boil and cook for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside. Put the rice, saffron, cinnamon and salt into a large saucepan with 1.5 litres/2½ pints of cold water. Place over a high heat, bring to the boil and cook for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside. To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes. To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes. Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan. Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan. Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani. Otherwise they run the risk of becoming dry and rubbery. Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani. Otherwise they run the risk of becoming dry and rubbery. Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so that some of the oil goes up the sides. Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so that some of the oil goes up the sides. Pop in half of the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice. Pop in half of the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice. Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely. Leave to cook for 20 minutes, then serve. Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely. Leave to cook for 20 minutes, then serve. Recipe tips Indian five-spice (panch phoran) is made up of cumin seeds, brown mustard seeds, fennel seeds, fenugreek and nigella seeds; if you can’t find it as a spice mixture, you can buy the spices separately in equal amounts, mix them together and store in a jar. | {
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"title": "Prawn saffron biryani recipe",
"content": "An average of 4.1 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_saffron_biryani_82760_16x9.jpg This saffron prawn biryani recipe is a lighter, zestier version of its meatier counterpart. A one-pot classic. 500g/1lb 2oz basmati rice large pinch saffron 1 small cinnamon stick 2 tsp salt 500g/1lb 2oz basmati rice large pinch saffron 1 small cinnamon stick 2 tsp salt 80g/3oz unsalted butter 5 garlic cloves, finely chopped 2 medium onions, finely chopped 2 tsp salt ½ lemon2 large red chillies, quartered ½ tsp ground turmeric 1 tsp Indian five-spice (panch phoran)a large handful fresh parsley, roughly chopped 350g/12oz raw king prawns, peeled5 tbsp olive oil 80g/3oz unsalted butter 5 garlic cloves, finely chopped 2 medium onions, finely chopped 2 tsp salt ½ lemon 2 large red chillies, quartered ½ tsp ground turmeric 1 tsp Indian five-spice (panch phoran) a large handful fresh parsley, roughly chopped 350g/12oz raw king prawns, peeled 5 tbsp olive oil Method Put the rice, saffron, cinnamon and salt into a large saucepan with 1.5 litres/2½ pints of cold water. Place over a high heat, bring to the boil and cook for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside. To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes. Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan. Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani. Otherwise they run the risk of becoming dry and rubbery. Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so that some of the oil goes up the sides. Pop in half of the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice. Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely. Leave to cook for 20 minutes, then serve. Put the rice, saffron, cinnamon and salt into a large saucepan with 1.5 litres/2½ pints of cold water. Place over a high heat, bring to the boil and cook for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside. Put the rice, saffron, cinnamon and salt into a large saucepan with 1.5 litres/2½ pints of cold water. Place over a high heat, bring to the boil and cook for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside. To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes. To make the sauce, put the same saucepan back on the hob and turn the heat up to high. Add the butter, then, as soon as the butter is hot, add the garlic and let it brown for about 4–5 minutes. Add the onions and salt and cook until the onions are soft – this can take 15 minutes. Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan. Squeeze in the juice of the half lemon, then cut the lemon rind into thin slices and add to the pan. Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani. Otherwise they run the risk of becoming dry and rubbery. Add the chillies, turmeric and five-spice, and stir for 5 minutes to cook the spices. Take off the heat and add the parsley and prawns. Stir well, so the prawns are coated. The prawns don’t need cooking in the sauce – they will steam and cook in the biryani. Otherwise they run the risk of becoming dry and rubbery. Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so that some of the oil goes up the sides. Take a large pan, something you would be happy to serve up in, and pour the oil into the base. Swirl it around so that some of the oil goes up the sides. Pop in half of the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice. Pop in half of the rice and spread it evenly across the bottom of the pan. Put all the prawn mixture on top of the rice. Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely. Leave to cook for 20 minutes, then serve. Put the rest of the rice on top of the prawns. Put the lid on firmly and place on a high heat for 5 minutes, then turn the heat down completely. Leave to cook for 20 minutes, then serve. Recipe tips Indian five-spice (panch phoran) is made up of cumin seeds, brown mustard seeds, fennel seeds, fenugreek and nigella seeds; if you can’t find it as a spice mixture, you can buy the spices separately in equal amounts, mix them together and store in a jar."
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} | a8e1879a25472c22f0c095837fb32c5c08f3bc08865a91ce89932e0529990fb5 | Italian chicken casserole recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_casserole_49479_16x9.jpg The list of recipes for a chicken casserole is quite numerous: with or without tomatoes, onions, herbs and so on. But the thing that really matters is to get a good chicken. This is one of my favourite ways to do it. 4 chicken thigh fillets, boneless, skinless, cut in half½ lemon2 tbsp olive oil50g/1¾oz unsalted butter150ml/5fl oz dry white winesalt and freshly ground black pepper 4 chicken thigh fillets, boneless, skinless, cut in half ½ lemon 2 tbsp olive oil 50g/1¾oz unsalted butter 150ml/5fl oz dry white wine salt and freshly ground black pepper 3 tbsp extra virgin olive oil2–3 shallots, very finely chopped2 garlic cloves, very finely chopped2 sprigs fresh rosemary, leaves picked and very finely chopped1 unwaxed lemon, zest only1 small dried chilli, very finely chopped400ml/14fl oz passata 3 tbsp extra virgin olive oil 2–3 shallots, very finely chopped 2 garlic cloves, very finely chopped 2 sprigs fresh rosemary, leaves picked and very finely chopped 1 unwaxed lemon, zest only 1 small dried chilli, very finely chopped 400ml/14fl oz passata Method Rub the chicken pieces with the lemon half. Spoon 1 tablespoon of the olive oil into a soup plate and add a squeeze of lemon juice and some salt. Dredge the chicken pieces in the mixture, then cover the plate and set aside.Preheat the oven to 200C/180C Fan/Gas 6.To make the tomato sauce. Heat the extra virgin olive oil in a saucepan and add the shallots, garlic, rosemary, lemon rind and the chilli. Sauté for 5 minutes, stirring frequently. Add the passata and simmer for 20 minutes, stirring frequently.While the sauce is cooking, heat the remaining olive oil with the butter in a frying pan. Once the butter foam begins to subside, add the chicken pieces and brown them well on all sides. Pour in the wine and boil for 1 minute. Transfer the chicken pieces to a casserole dish, sprinkle with salt and pepper and pour over the tomato sauce. Cover and cook in the oven for 1 hour, or until the juices of the chicken run clear. Serve with boiled rice or couscous. Rub the chicken pieces with the lemon half. Spoon 1 tablespoon of the olive oil into a soup plate and add a squeeze of lemon juice and some salt. Dredge the chicken pieces in the mixture, then cover the plate and set aside. Rub the chicken pieces with the lemon half. Spoon 1 tablespoon of the olive oil into a soup plate and add a squeeze of lemon juice and some salt. Dredge the chicken pieces in the mixture, then cover the plate and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the tomato sauce. Heat the extra virgin olive oil in a saucepan and add the shallots, garlic, rosemary, lemon rind and the chilli. Sauté for 5 minutes, stirring frequently. Add the passata and simmer for 20 minutes, stirring frequently. To make the tomato sauce. Heat the extra virgin olive oil in a saucepan and add the shallots, garlic, rosemary, lemon rind and the chilli. Sauté for 5 minutes, stirring frequently. Add the passata and simmer for 20 minutes, stirring frequently. While the sauce is cooking, heat the remaining olive oil with the butter in a frying pan. Once the butter foam begins to subside, add the chicken pieces and brown them well on all sides. Pour in the wine and boil for 1 minute. While the sauce is cooking, heat the remaining olive oil with the butter in a frying pan. Once the butter foam begins to subside, add the chicken pieces and brown them well on all sides. Pour in the wine and boil for 1 minute. Transfer the chicken pieces to a casserole dish, sprinkle with salt and pepper and pour over the tomato sauce. Cover and cook in the oven for 1 hour, or until the juices of the chicken run clear. Serve with boiled rice or couscous. Transfer the chicken pieces to a casserole dish, sprinkle with salt and pepper and pour over the tomato sauce. Cover and cook in the oven for 1 hour, or until the juices of the chicken run clear. Serve with boiled rice or couscous. | {
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"url": "https://www.bbc.co.uk/food/recipes/chicken_casserole_49479",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Italian chicken casserole recipe",
"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_casserole_49479_16x9.jpg The list of recipes for a chicken casserole is quite numerous: with or without tomatoes, onions, herbs and so on. But the thing that really matters is to get a good chicken. This is one of my favourite ways to do it. 4 chicken thigh fillets, boneless, skinless, cut in half½ lemon2 tbsp olive oil50g/1¾oz unsalted butter150ml/5fl oz dry white winesalt and freshly ground black pepper 4 chicken thigh fillets, boneless, skinless, cut in half ½ lemon 2 tbsp olive oil 50g/1¾oz unsalted butter 150ml/5fl oz dry white wine salt and freshly ground black pepper 3 tbsp extra virgin olive oil2–3 shallots, very finely chopped2 garlic cloves, very finely chopped2 sprigs fresh rosemary, leaves picked and very finely chopped1 unwaxed lemon, zest only1 small dried chilli, very finely chopped400ml/14fl oz passata 3 tbsp extra virgin olive oil 2–3 shallots, very finely chopped 2 garlic cloves, very finely chopped 2 sprigs fresh rosemary, leaves picked and very finely chopped 1 unwaxed lemon, zest only 1 small dried chilli, very finely chopped 400ml/14fl oz passata Method Rub the chicken pieces with the lemon half. Spoon 1 tablespoon of the olive oil into a soup plate and add a squeeze of lemon juice and some salt. Dredge the chicken pieces in the mixture, then cover the plate and set aside.Preheat the oven to 200C/180C Fan/Gas 6.To make the tomato sauce. Heat the extra virgin olive oil in a saucepan and add the shallots, garlic, rosemary, lemon rind and the chilli. Sauté for 5 minutes, stirring frequently. Add the passata and simmer for 20 minutes, stirring frequently.While the sauce is cooking, heat the remaining olive oil with the butter in a frying pan. Once the butter foam begins to subside, add the chicken pieces and brown them well on all sides. Pour in the wine and boil for 1 minute. Transfer the chicken pieces to a casserole dish, sprinkle with salt and pepper and pour over the tomato sauce. Cover and cook in the oven for 1 hour, or until the juices of the chicken run clear. Serve with boiled rice or couscous. Rub the chicken pieces with the lemon half. Spoon 1 tablespoon of the olive oil into a soup plate and add a squeeze of lemon juice and some salt. Dredge the chicken pieces in the mixture, then cover the plate and set aside. Rub the chicken pieces with the lemon half. Spoon 1 tablespoon of the olive oil into a soup plate and add a squeeze of lemon juice and some salt. Dredge the chicken pieces in the mixture, then cover the plate and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the tomato sauce. Heat the extra virgin olive oil in a saucepan and add the shallots, garlic, rosemary, lemon rind and the chilli. Sauté for 5 minutes, stirring frequently. Add the passata and simmer for 20 minutes, stirring frequently. To make the tomato sauce. Heat the extra virgin olive oil in a saucepan and add the shallots, garlic, rosemary, lemon rind and the chilli. Sauté for 5 minutes, stirring frequently. Add the passata and simmer for 20 minutes, stirring frequently. While the sauce is cooking, heat the remaining olive oil with the butter in a frying pan. Once the butter foam begins to subside, add the chicken pieces and brown them well on all sides. Pour in the wine and boil for 1 minute. While the sauce is cooking, heat the remaining olive oil with the butter in a frying pan. Once the butter foam begins to subside, add the chicken pieces and brown them well on all sides. Pour in the wine and boil for 1 minute. Transfer the chicken pieces to a casserole dish, sprinkle with salt and pepper and pour over the tomato sauce. Cover and cook in the oven for 1 hour, or until the juices of the chicken run clear. Serve with boiled rice or couscous. Transfer the chicken pieces to a casserole dish, sprinkle with salt and pepper and pour over the tomato sauce. Cover and cook in the oven for 1 hour, or until the juices of the chicken run clear. Serve with boiled rice or couscous."
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} | 4b818c8476df93aaa41322056e30ffe4d2efdc119d7b9b94cb82aaf66711a477 | Poached chicken in white wine recipe
An average of 5.0 out of 5 stars from 3 ratings The chicken is poached in a butter-covered muslin and slowly cooked in stock and wine. 1 whole chicken, about 1.5kg/3lb 5oz10g fresh tarragon leaves, plus extra to garnish1 fennel bulb, trimmed and cut lengthways into pieces, fennel fronds separated and reserved175g/6oz butter, softened, plus 50g/1¾oz, diced, for the sauce85g/3oz plain flour600ml/20fl oz chicken stock, plus extra if required600ml/20fl oz white wine, plus extra if required300g/10½oz baby king oyster mushrooms, trimmed (or king oyster mushrooms, chopped)8 shallots, peeled and left whole2 garlic cloves, peeled and left whole12 baby carrots, peeled2 celery sticks, halved1 star anise150ml/5fl oz double creamsea salt flakes and peppermixed fresh herb leaves, such as flatleaf parsley and chervil, to garnish Romanesco florets, steamed, to serve 1 whole chicken, about 1.5kg/3lb 5oz 10g fresh tarragon leaves, plus extra to garnish 1 fennel bulb, trimmed and cut lengthways into pieces, fennel fronds separated and reserved 175g/6oz butter, softened, plus 50g/1¾oz, diced, for the sauce 85g/3oz plain flour 600ml/20fl oz chicken stock, plus extra if required 600ml/20fl oz white wine, plus extra if required 300g/10½oz baby king oyster mushrooms, trimmed (or king oyster mushrooms, chopped) 8 shallots, peeled and left whole 2 garlic cloves, peeled and left whole 12 baby carrots, peeled 2 celery sticks, halved 1 star anise 150ml/5fl oz double cream sea salt flakes and pepper mixed fresh herb leaves, such as flatleaf parsley and chervil, to garnish Romanesco florets, steamed, to serve Method Place the chicken on a board and, starting from just above the wishbone, lift the skin that runs along the breast of the bird. Stuff the tarragon and fennel fronds between the skin and breast, taking care not to split the skin. Take a clean muslin cloth and cover it with a layer of softened butter. Dust the butter with some flour. Spread another layer of butter on top and dust again with the flour. Place the chicken in the muslin and roll the cloth around the chicken to wrap it tightly. Tie the ends of the muslin with kitchen string.Pour the stock and wine into a saucepan or flameproof casserole dish. Add the chicken, breast-side up, to the pan. It should be mostly submerged, so top up with stock or wine if necessary. Add the mushrooms, shallots, garlic, carrots, celery sticks, fennel pieces and star anise.Bring to the boil and then reduce to a medium–low heat. Put a lid on the pan and simmer for 50 minutes. Turn off the heat, but leave the chicken sitting in the stock for another 20 minutes.Drain the stock through a colander into a clean saucepan below, reserving the vegetables. Discard the garlic and star anise. Place the stock over a medium–high heat and simmer until reduced by at least two-thirds. While the stock is reducing, untie the muslin and remove the chicken. Try to keep the flour and butter intact, which should have become pastry-like during cooking. Cover the chicken in foil to keep warm. Scrape the flour and butter paste into a bowl and then whisk it slowly into the stock, until the sauce thickens. Season with salt and pepper and pass the sauce through a fine-mesh sieve into a saucepan. Add the cream and remaining 50g/1¾oz butter to the sauce and stir. Taste and adjust seasoning. Return the vegetables and mushrooms to the sauce and heat through. Serve the chicken with the sauce alongside and garnish with the leaves. Serve the Romanesco in a separate bowl. Place the chicken on a board and, starting from just above the wishbone, lift the skin that runs along the breast of the bird. Stuff the tarragon and fennel fronds between the skin and breast, taking care not to split the skin. Place the chicken on a board and, starting from just above the wishbone, lift the skin that runs along the breast of the bird. Stuff the tarragon and fennel fronds between the skin and breast, taking care not to split the skin. Take a clean muslin cloth and cover it with a layer of softened butter. Dust the butter with some flour. Spread another layer of butter on top and dust again with the flour. Take a clean muslin cloth and cover it with a layer of softened butter. Dust the butter with some flour. Spread another layer of butter on top and dust again with the flour. Place the chicken in the muslin and roll the cloth around the chicken to wrap it tightly. Tie the ends of the muslin with kitchen string. Place the chicken in the muslin and roll the cloth around the chicken to wrap it tightly. Tie the ends of the muslin with kitchen string. Pour the stock and wine into a saucepan or flameproof casserole dish. Add the chicken, breast-side up, to the pan. It should be mostly submerged, so top up with stock or wine if necessary. Add the mushrooms, shallots, garlic, carrots, celery sticks, fennel pieces and star anise. Pour the stock and wine into a saucepan or flameproof casserole dish. Add the chicken, breast-side up, to the pan. It should be mostly submerged, so top up with stock or wine if necessary. Add the mushrooms, shallots, garlic, carrots, celery sticks, fennel pieces and star anise. Bring to the boil and then reduce to a medium–low heat. Put a lid on the pan and simmer for 50 minutes. Turn off the heat, but leave the chicken sitting in the stock for another 20 minutes. Bring to the boil and then reduce to a medium–low heat. Put a lid on the pan and simmer for 50 minutes. Turn off the heat, but leave the chicken sitting in the stock for another 20 minutes. Drain the stock through a colander into a clean saucepan below, reserving the vegetables. Discard the garlic and star anise. Place the stock over a medium–high heat and simmer until reduced by at least two-thirds. Drain the stock through a colander into a clean saucepan below, reserving the vegetables. Discard the garlic and star anise. Place the stock over a medium–high heat and simmer until reduced by at least two-thirds. While the stock is reducing, untie the muslin and remove the chicken. Try to keep the flour and butter intact, which should have become pastry-like during cooking. Cover the chicken in foil to keep warm. While the stock is reducing, untie the muslin and remove the chicken. Try to keep the flour and butter intact, which should have become pastry-like during cooking. Cover the chicken in foil to keep warm. Scrape the flour and butter paste into a bowl and then whisk it slowly into the stock, until the sauce thickens. Season with salt and pepper and pass the sauce through a fine-mesh sieve into a saucepan. Add the cream and remaining 50g/1¾oz butter to the sauce and stir. Taste and adjust seasoning. Return the vegetables and mushrooms to the sauce and heat through. Scrape the flour and butter paste into a bowl and then whisk it slowly into the stock, until the sauce thickens. Season with salt and pepper and pass the sauce through a fine-mesh sieve into a saucepan. Add the cream and remaining 50g/1¾oz butter to the sauce and stir. Taste and adjust seasoning. Return the vegetables and mushrooms to the sauce and heat through. Serve the chicken with the sauce alongside and garnish with the leaves. Serve the Romanesco in a separate bowl. Serve the chicken with the sauce alongside and garnish with the leaves. Serve the Romanesco in a separate bowl. | {
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"title": "Poached chicken in white wine recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings The chicken is poached in a butter-covered muslin and slowly cooked in stock and wine. 1 whole chicken, about 1.5kg/3lb 5oz10g fresh tarragon leaves, plus extra to garnish1 fennel bulb, trimmed and cut lengthways into pieces, fennel fronds separated and reserved175g/6oz butter, softened, plus 50g/1¾oz, diced, for the sauce85g/3oz plain flour600ml/20fl oz chicken stock, plus extra if required600ml/20fl oz white wine, plus extra if required300g/10½oz baby king oyster mushrooms, trimmed (or king oyster mushrooms, chopped)8 shallots, peeled and left whole2 garlic cloves, peeled and left whole12 baby carrots, peeled2 celery sticks, halved1 star anise150ml/5fl oz double creamsea salt flakes and peppermixed fresh herb leaves, such as flatleaf parsley and chervil, to garnish Romanesco florets, steamed, to serve 1 whole chicken, about 1.5kg/3lb 5oz 10g fresh tarragon leaves, plus extra to garnish 1 fennel bulb, trimmed and cut lengthways into pieces, fennel fronds separated and reserved 175g/6oz butter, softened, plus 50g/1¾oz, diced, for the sauce 85g/3oz plain flour 600ml/20fl oz chicken stock, plus extra if required 600ml/20fl oz white wine, plus extra if required 300g/10½oz baby king oyster mushrooms, trimmed (or king oyster mushrooms, chopped) 8 shallots, peeled and left whole 2 garlic cloves, peeled and left whole 12 baby carrots, peeled 2 celery sticks, halved 1 star anise 150ml/5fl oz double cream sea salt flakes and pepper mixed fresh herb leaves, such as flatleaf parsley and chervil, to garnish Romanesco florets, steamed, to serve Method Place the chicken on a board and, starting from just above the wishbone, lift the skin that runs along the breast of the bird. Stuff the tarragon and fennel fronds between the skin and breast, taking care not to split the skin. Take a clean muslin cloth and cover it with a layer of softened butter. Dust the butter with some flour. Spread another layer of butter on top and dust again with the flour. Place the chicken in the muslin and roll the cloth around the chicken to wrap it tightly. Tie the ends of the muslin with kitchen string.Pour the stock and wine into a saucepan or flameproof casserole dish. Add the chicken, breast-side up, to the pan. It should be mostly submerged, so top up with stock or wine if necessary. Add the mushrooms, shallots, garlic, carrots, celery sticks, fennel pieces and star anise.Bring to the boil and then reduce to a medium–low heat. Put a lid on the pan and simmer for 50 minutes. Turn off the heat, but leave the chicken sitting in the stock for another 20 minutes.Drain the stock through a colander into a clean saucepan below, reserving the vegetables. Discard the garlic and star anise. Place the stock over a medium–high heat and simmer until reduced by at least two-thirds. While the stock is reducing, untie the muslin and remove the chicken. Try to keep the flour and butter intact, which should have become pastry-like during cooking. Cover the chicken in foil to keep warm. Scrape the flour and butter paste into a bowl and then whisk it slowly into the stock, until the sauce thickens. Season with salt and pepper and pass the sauce through a fine-mesh sieve into a saucepan. Add the cream and remaining 50g/1¾oz butter to the sauce and stir. Taste and adjust seasoning. Return the vegetables and mushrooms to the sauce and heat through. Serve the chicken with the sauce alongside and garnish with the leaves. Serve the Romanesco in a separate bowl. Place the chicken on a board and, starting from just above the wishbone, lift the skin that runs along the breast of the bird. Stuff the tarragon and fennel fronds between the skin and breast, taking care not to split the skin. Place the chicken on a board and, starting from just above the wishbone, lift the skin that runs along the breast of the bird. Stuff the tarragon and fennel fronds between the skin and breast, taking care not to split the skin. Take a clean muslin cloth and cover it with a layer of softened butter. Dust the butter with some flour. Spread another layer of butter on top and dust again with the flour. Take a clean muslin cloth and cover it with a layer of softened butter. Dust the butter with some flour. Spread another layer of butter on top and dust again with the flour. Place the chicken in the muslin and roll the cloth around the chicken to wrap it tightly. Tie the ends of the muslin with kitchen string. Place the chicken in the muslin and roll the cloth around the chicken to wrap it tightly. Tie the ends of the muslin with kitchen string. Pour the stock and wine into a saucepan or flameproof casserole dish. Add the chicken, breast-side up, to the pan. It should be mostly submerged, so top up with stock or wine if necessary. Add the mushrooms, shallots, garlic, carrots, celery sticks, fennel pieces and star anise. Pour the stock and wine into a saucepan or flameproof casserole dish. Add the chicken, breast-side up, to the pan. It should be mostly submerged, so top up with stock or wine if necessary. Add the mushrooms, shallots, garlic, carrots, celery sticks, fennel pieces and star anise. Bring to the boil and then reduce to a medium–low heat. Put a lid on the pan and simmer for 50 minutes. Turn off the heat, but leave the chicken sitting in the stock for another 20 minutes. Bring to the boil and then reduce to a medium–low heat. Put a lid on the pan and simmer for 50 minutes. Turn off the heat, but leave the chicken sitting in the stock for another 20 minutes. Drain the stock through a colander into a clean saucepan below, reserving the vegetables. Discard the garlic and star anise. Place the stock over a medium–high heat and simmer until reduced by at least two-thirds. Drain the stock through a colander into a clean saucepan below, reserving the vegetables. Discard the garlic and star anise. Place the stock over a medium–high heat and simmer until reduced by at least two-thirds. While the stock is reducing, untie the muslin and remove the chicken. Try to keep the flour and butter intact, which should have become pastry-like during cooking. Cover the chicken in foil to keep warm. While the stock is reducing, untie the muslin and remove the chicken. Try to keep the flour and butter intact, which should have become pastry-like during cooking. Cover the chicken in foil to keep warm. Scrape the flour and butter paste into a bowl and then whisk it slowly into the stock, until the sauce thickens. Season with salt and pepper and pass the sauce through a fine-mesh sieve into a saucepan. Add the cream and remaining 50g/1¾oz butter to the sauce and stir. Taste and adjust seasoning. Return the vegetables and mushrooms to the sauce and heat through. Scrape the flour and butter paste into a bowl and then whisk it slowly into the stock, until the sauce thickens. Season with salt and pepper and pass the sauce through a fine-mesh sieve into a saucepan. Add the cream and remaining 50g/1¾oz butter to the sauce and stir. Taste and adjust seasoning. Return the vegetables and mushrooms to the sauce and heat through. Serve the chicken with the sauce alongside and garnish with the leaves. Serve the Romanesco in a separate bowl. Serve the chicken with the sauce alongside and garnish with the leaves. Serve the Romanesco in a separate bowl."
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} | 92dd4db1ac8e661f4500f2195d70f913574e62b2b770d496cead407a290863ea | Chicken, cider and apple casserole recipe
An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_cider_and_apple_38859_16x9.jpg A classic casserole recipe that the whole family will enjoy. You can use chicken thighs or legs in place of the chicken breasts. From Meat and Two Veg by Fiona Beckett. 2 tbsp flour, seasoned with salt and freshly ground black pepper4 boneless (but not skinless, ideally) chicken breasts 3 tbsp light olive oil25g/1oz butter1 large onion, sliced1 large carrot, sliced2 celery stalks, trimmed and sliced½ tsp finely chopped fresh thyme175ml/6fl oz chicken or vegetable stock175ml/6fl oz dry cider1 large or 2 smaller Blenheim or Cox apples, peeled, slicedsalt and freshly ground black pepper 2 tbsp flour, seasoned with salt and freshly ground black pepper 4 boneless (but not skinless, ideally) chicken breasts 3 tbsp light olive oil 25g/1oz butter 1 large onion, sliced 1 large carrot, sliced 2 celery stalks, trimmed and sliced ½ tsp finely chopped fresh thyme 175ml/6fl oz chicken or vegetable stock 175ml/6fl oz dry cider 1 large or 2 smaller Blenheim or Cox apples, peeled, sliced salt and freshly ground black pepper Method Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess. Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter. Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften. Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste. Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess. Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess. Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter. Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter. Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean. Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean. Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften. Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften. Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste. Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste. | {
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"title": "Chicken, cider and apple casserole recipe",
"content": "An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_cider_and_apple_38859_16x9.jpg A classic casserole recipe that the whole family will enjoy. You can use chicken thighs or legs in place of the chicken breasts. From Meat and Two Veg by Fiona Beckett. 2 tbsp flour, seasoned with salt and freshly ground black pepper4 boneless (but not skinless, ideally) chicken breasts 3 tbsp light olive oil25g/1oz butter1 large onion, sliced1 large carrot, sliced2 celery stalks, trimmed and sliced½ tsp finely chopped fresh thyme175ml/6fl oz chicken or vegetable stock175ml/6fl oz dry cider1 large or 2 smaller Blenheim or Cox apples, peeled, slicedsalt and freshly ground black pepper 2 tbsp flour, seasoned with salt and freshly ground black pepper 4 boneless (but not skinless, ideally) chicken breasts 3 tbsp light olive oil 25g/1oz butter 1 large onion, sliced 1 large carrot, sliced 2 celery stalks, trimmed and sliced ½ tsp finely chopped fresh thyme 175ml/6fl oz chicken or vegetable stock 175ml/6fl oz dry cider 1 large or 2 smaller Blenheim or Cox apples, peeled, sliced salt and freshly ground black pepper Method Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess. Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter. Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften. Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste. Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess. Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess. Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter. Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter. Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean. Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean. Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften. Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften. Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste. Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste."
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} | d5bf23ddfa1dba77ae8a35d68cf5d0690b688c96042adc17d1a7d67d757f2f62 | Sautéed chicken with wine and morel mushrooms recipe
An average of 5.0 out of 5 stars from 3 ratings A simple chicken dinner that is perfect for a midweek pick-me-up. 4 tbsp plain flour 1.5kg/3lb 5oz chicken, jointed into 8 pieces1 tbsp olive oil150g/5½oz fresh morel mushrooms, cleaned2 garlic cloves, peeled200ml/7fl oz sweet white wine 350ml/12fl oz chicken stock200ml/7fl oz double cream75g/2¾oz butter, plus a knob for the noodles1 sweetheart cabbage, stalks removed and shredded50g/1¾oz wild garlic400g/14oz dried noodlessalt and freshly ground black pepper 4 tbsp plain flour 1.5kg/3lb 5oz chicken, jointed into 8 pieces 1 tbsp olive oil 150g/5½oz fresh morel mushrooms, cleaned 2 garlic cloves, peeled 200ml/7fl oz sweet white wine 350ml/12fl oz chicken stock 200ml/7fl oz double cream 75g/2¾oz butter, plus a knob for the noodles 1 sweetheart cabbage, stalks removed and shredded 50g/1¾oz wild garlic 400g/14oz dried noodles salt and freshly ground black pepper Method Season the flour with salt and pepper and then dust the chicken pieces with the seasoned flour. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based ovenproof pan. Fry the chicken pieces skin-side down until golden. Add the mushrooms and garlic. Add the wine and stir to mix with any sediment at the bottom of the pan. Add the stock and simmer for a couple of minutes. Add half of the cream. Place the pan in the oven for 20–30 minutes. Check that the chicken has cooked through with no traces of pink. Check the consistency of the sauce and add the rest of the cream if desired. Heat the butter in a lidded frying pan. Add the cabbage and wild garlic with a splash of water. Put a lid on the pan. Cook for 1–2 minutes until just wilted and season with salt and pepper. Cook the noodles in a saucepan of boiling water until tender. Drain, add the knob of butter and season with salt and pepper. Place the cabbage, wild garlic and noodles on warmed plates. Ladle the chicken and sauce on the side and serve immediately. Season the flour with salt and pepper and then dust the chicken pieces with the seasoned flour. Preheat the oven to 200C/180C Fan/Gas 6. Season the flour with salt and pepper and then dust the chicken pieces with the seasoned flour. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based ovenproof pan. Fry the chicken pieces skin-side down until golden. Add the mushrooms and garlic. Add the wine and stir to mix with any sediment at the bottom of the pan. Add the stock and simmer for a couple of minutes. Add half of the cream. Place the pan in the oven for 20–30 minutes. Check that the chicken has cooked through with no traces of pink. Check the consistency of the sauce and add the rest of the cream if desired. Heat the oil in a heavy-based ovenproof pan. Fry the chicken pieces skin-side down until golden. Add the mushrooms and garlic. Add the wine and stir to mix with any sediment at the bottom of the pan. Add the stock and simmer for a couple of minutes. Add half of the cream. Place the pan in the oven for 20–30 minutes. Check that the chicken has cooked through with no traces of pink. Check the consistency of the sauce and add the rest of the cream if desired. Heat the butter in a lidded frying pan. Add the cabbage and wild garlic with a splash of water. Put a lid on the pan. Cook for 1–2 minutes until just wilted and season with salt and pepper. Heat the butter in a lidded frying pan. Add the cabbage and wild garlic with a splash of water. Put a lid on the pan. Cook for 1–2 minutes until just wilted and season with salt and pepper. Cook the noodles in a saucepan of boiling water until tender. Drain, add the knob of butter and season with salt and pepper. Place the cabbage, wild garlic and noodles on warmed plates. Ladle the chicken and sauce on the side and serve immediately. Cook the noodles in a saucepan of boiling water until tender. Drain, add the knob of butter and season with salt and pepper. Place the cabbage, wild garlic and noodles on warmed plates. Ladle the chicken and sauce on the side and serve immediately. | {
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"title": "Sautéed chicken with wine and morel mushrooms recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings A simple chicken dinner that is perfect for a midweek pick-me-up. 4 tbsp plain flour 1.5kg/3lb 5oz chicken, jointed into 8 pieces1 tbsp olive oil150g/5½oz fresh morel mushrooms, cleaned2 garlic cloves, peeled200ml/7fl oz sweet white wine 350ml/12fl oz chicken stock200ml/7fl oz double cream75g/2¾oz butter, plus a knob for the noodles1 sweetheart cabbage, stalks removed and shredded50g/1¾oz wild garlic400g/14oz dried noodlessalt and freshly ground black pepper 4 tbsp plain flour 1.5kg/3lb 5oz chicken, jointed into 8 pieces 1 tbsp olive oil 150g/5½oz fresh morel mushrooms, cleaned 2 garlic cloves, peeled 200ml/7fl oz sweet white wine 350ml/12fl oz chicken stock 200ml/7fl oz double cream 75g/2¾oz butter, plus a knob for the noodles 1 sweetheart cabbage, stalks removed and shredded 50g/1¾oz wild garlic 400g/14oz dried noodles salt and freshly ground black pepper Method Season the flour with salt and pepper and then dust the chicken pieces with the seasoned flour. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based ovenproof pan. Fry the chicken pieces skin-side down until golden. Add the mushrooms and garlic. Add the wine and stir to mix with any sediment at the bottom of the pan. Add the stock and simmer for a couple of minutes. Add half of the cream. Place the pan in the oven for 20–30 minutes. Check that the chicken has cooked through with no traces of pink. Check the consistency of the sauce and add the rest of the cream if desired. Heat the butter in a lidded frying pan. Add the cabbage and wild garlic with a splash of water. Put a lid on the pan. Cook for 1–2 minutes until just wilted and season with salt and pepper. Cook the noodles in a saucepan of boiling water until tender. Drain, add the knob of butter and season with salt and pepper. Place the cabbage, wild garlic and noodles on warmed plates. Ladle the chicken and sauce on the side and serve immediately. Season the flour with salt and pepper and then dust the chicken pieces with the seasoned flour. Preheat the oven to 200C/180C Fan/Gas 6. Season the flour with salt and pepper and then dust the chicken pieces with the seasoned flour. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based ovenproof pan. Fry the chicken pieces skin-side down until golden. Add the mushrooms and garlic. Add the wine and stir to mix with any sediment at the bottom of the pan. Add the stock and simmer for a couple of minutes. Add half of the cream. Place the pan in the oven for 20–30 minutes. Check that the chicken has cooked through with no traces of pink. Check the consistency of the sauce and add the rest of the cream if desired. Heat the oil in a heavy-based ovenproof pan. Fry the chicken pieces skin-side down until golden. Add the mushrooms and garlic. Add the wine and stir to mix with any sediment at the bottom of the pan. Add the stock and simmer for a couple of minutes. Add half of the cream. Place the pan in the oven for 20–30 minutes. Check that the chicken has cooked through with no traces of pink. Check the consistency of the sauce and add the rest of the cream if desired. Heat the butter in a lidded frying pan. Add the cabbage and wild garlic with a splash of water. Put a lid on the pan. Cook for 1–2 minutes until just wilted and season with salt and pepper. Heat the butter in a lidded frying pan. Add the cabbage and wild garlic with a splash of water. Put a lid on the pan. Cook for 1–2 minutes until just wilted and season with salt and pepper. Cook the noodles in a saucepan of boiling water until tender. Drain, add the knob of butter and season with salt and pepper. Place the cabbage, wild garlic and noodles on warmed plates. Ladle the chicken and sauce on the side and serve immediately. Cook the noodles in a saucepan of boiling water until tender. Drain, add the knob of butter and season with salt and pepper. Place the cabbage, wild garlic and noodles on warmed plates. Ladle the chicken and sauce on the side and serve immediately."
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} | 69a54674dad46580c33fe2ed74002c95852894a7f07e97045d12edce67aa7eb1 | Chicken supreme au vin bourguignon recipe
An average of 5.0 out of 5 stars from 2 ratings This classic French recipe is a comforting, savoury dish that really hits the spot on a winter’s day. 2 skinless chicken supremes500ml/18fl oz strong red wine300ml/10fl oz chicken or veal stock1 tbsp honey1 garlic clove, crushed2 tbsp butter1 tbsp vegetable oil 10 pearl onions, peeled and blanched10 button mushrooms125g/4½oz smoked bacon, dicedsalt and freshly ground black pepper 2 skinless chicken supremes 500ml/18fl oz strong red wine 300ml/10fl oz chicken or veal stock 1 tbsp honey 1 garlic clove, crushed 2 tbsp butter 1 tbsp vegetable oil 10 pearl onions, peeled and blanched 10 button mushrooms 125g/4½oz smoked bacon, diced salt and freshly ground black pepper 2 floury potatoes, peeled and grated1 shallot, peeled and grated½ carrot, peeled and grated½ parsnip, peeled and grated1 small turnip, peeled and grated1 tbsp finely chopped flatleaf parsleysalt and freshly ground black pepper2 tbsp vegetable oil2 knobs of butter 2 floury potatoes, peeled and grated 1 shallot, peeled and grated ½ carrot, peeled and grated ½ parsnip, peeled and grated 1 small turnip, peeled and grated 1 tbsp finely chopped flatleaf parsley salt and freshly ground black pepper 2 tbsp vegetable oil 2 knobs of butter Method Place the chicken supremes in a shallow dish and cover with the wine, stock, honey and garlic. Cover and marinate in the fridge for 2 hours. Remove the chicken from the marinade, drain and leave to dry on a cloth or kitchen paper, reserving the marinade.Place the marinade in a small saucepan and bring to the boil. Cook for 15 minutes, or until reduced by two thirds. Meanwhile, pan-fry the chicken in a frying pan with 1 tablespoon of the butter and oil for 15 minutes, or until cooked through and the thickest part of the meat shows no trace of pink. Take out of the pan and leave to rest. Add the onions and mushrooms to the pan and cook for a few minutes. Drain the excess fat and then add the bacon and cook for 5–8 minutes, or until browned. Pour the reduced marinade into the pan and boil rapidly until syrupy. Add the remaining butter to make the sauce glossy. Preheat the oven to 200C/180C Fan/Gas 6.For the root vegetable röstis, place all of the vegetables into a large bowl. Season with salt and pepper and stir in the parsley. Place the mixture in a muslin cloth or clean tea towel and squeeze out as much water as possible. Place two 10cm/4in metal rings in a roasting tin and grease with the oil. Press the vegetable mixture tightly into the rings, add a knob of butter on top of each and cook for 10 minutes. Turn over and cook for another 10 minutes. Leave to cool a little before removing the ring. Place the vegetable röstis on warmed plates and top each with a chicken supreme. Pour the red wine sauce around the röstis and serve immediately. Place the chicken supremes in a shallow dish and cover with the wine, stock, honey and garlic. Cover and marinate in the fridge for 2 hours. Remove the chicken from the marinade, drain and leave to dry on a cloth or kitchen paper, reserving the marinade. Place the chicken supremes in a shallow dish and cover with the wine, stock, honey and garlic. Cover and marinate in the fridge for 2 hours. Remove the chicken from the marinade, drain and leave to dry on a cloth or kitchen paper, reserving the marinade. Place the marinade in a small saucepan and bring to the boil. Cook for 15 minutes, or until reduced by two thirds. Place the marinade in a small saucepan and bring to the boil. Cook for 15 minutes, or until reduced by two thirds. Meanwhile, pan-fry the chicken in a frying pan with 1 tablespoon of the butter and oil for 15 minutes, or until cooked through and the thickest part of the meat shows no trace of pink. Take out of the pan and leave to rest. Meanwhile, pan-fry the chicken in a frying pan with 1 tablespoon of the butter and oil for 15 minutes, or until cooked through and the thickest part of the meat shows no trace of pink. Take out of the pan and leave to rest. Add the onions and mushrooms to the pan and cook for a few minutes. Drain the excess fat and then add the bacon and cook for 5–8 minutes, or until browned. Add the onions and mushrooms to the pan and cook for a few minutes. Drain the excess fat and then add the bacon and cook for 5–8 minutes, or until browned. Pour the reduced marinade into the pan and boil rapidly until syrupy. Add the remaining butter to make the sauce glossy. Preheat the oven to 200C/180C Fan/Gas 6. Pour the reduced marinade into the pan and boil rapidly until syrupy. Add the remaining butter to make the sauce glossy. Preheat the oven to 200C/180C Fan/Gas 6. For the root vegetable röstis, place all of the vegetables into a large bowl. Season with salt and pepper and stir in the parsley. Place the mixture in a muslin cloth or clean tea towel and squeeze out as much water as possible. For the root vegetable röstis, place all of the vegetables into a large bowl. Season with salt and pepper and stir in the parsley. Place the mixture in a muslin cloth or clean tea towel and squeeze out as much water as possible. Place two 10cm/4in metal rings in a roasting tin and grease with the oil. Press the vegetable mixture tightly into the rings, add a knob of butter on top of each and cook for 10 minutes. Turn over and cook for another 10 minutes. Leave to cool a little before removing the ring. Place two 10cm/4in metal rings in a roasting tin and grease with the oil. Press the vegetable mixture tightly into the rings, add a knob of butter on top of each and cook for 10 minutes. Turn over and cook for another 10 minutes. Leave to cool a little before removing the ring. Place the vegetable röstis on warmed plates and top each with a chicken supreme. Pour the red wine sauce around the röstis and serve immediately. Place the vegetable röstis on warmed plates and top each with a chicken supreme. Pour the red wine sauce around the röstis and serve immediately. | {
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"title": "Chicken supreme au vin bourguignon recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This classic French recipe is a comforting, savoury dish that really hits the spot on a winter’s day. 2 skinless chicken supremes500ml/18fl oz strong red wine300ml/10fl oz chicken or veal stock1 tbsp honey1 garlic clove, crushed2 tbsp butter1 tbsp vegetable oil 10 pearl onions, peeled and blanched10 button mushrooms125g/4½oz smoked bacon, dicedsalt and freshly ground black pepper 2 skinless chicken supremes 500ml/18fl oz strong red wine 300ml/10fl oz chicken or veal stock 1 tbsp honey 1 garlic clove, crushed 2 tbsp butter 1 tbsp vegetable oil 10 pearl onions, peeled and blanched 10 button mushrooms 125g/4½oz smoked bacon, diced salt and freshly ground black pepper 2 floury potatoes, peeled and grated1 shallot, peeled and grated½ carrot, peeled and grated½ parsnip, peeled and grated1 small turnip, peeled and grated1 tbsp finely chopped flatleaf parsleysalt and freshly ground black pepper2 tbsp vegetable oil2 knobs of butter 2 floury potatoes, peeled and grated 1 shallot, peeled and grated ½ carrot, peeled and grated ½ parsnip, peeled and grated 1 small turnip, peeled and grated 1 tbsp finely chopped flatleaf parsley salt and freshly ground black pepper 2 tbsp vegetable oil 2 knobs of butter Method Place the chicken supremes in a shallow dish and cover with the wine, stock, honey and garlic. Cover and marinate in the fridge for 2 hours. Remove the chicken from the marinade, drain and leave to dry on a cloth or kitchen paper, reserving the marinade.Place the marinade in a small saucepan and bring to the boil. Cook for 15 minutes, or until reduced by two thirds. Meanwhile, pan-fry the chicken in a frying pan with 1 tablespoon of the butter and oil for 15 minutes, or until cooked through and the thickest part of the meat shows no trace of pink. Take out of the pan and leave to rest. Add the onions and mushrooms to the pan and cook for a few minutes. Drain the excess fat and then add the bacon and cook for 5–8 minutes, or until browned. Pour the reduced marinade into the pan and boil rapidly until syrupy. Add the remaining butter to make the sauce glossy. Preheat the oven to 200C/180C Fan/Gas 6.For the root vegetable röstis, place all of the vegetables into a large bowl. Season with salt and pepper and stir in the parsley. Place the mixture in a muslin cloth or clean tea towel and squeeze out as much water as possible. Place two 10cm/4in metal rings in a roasting tin and grease with the oil. Press the vegetable mixture tightly into the rings, add a knob of butter on top of each and cook for 10 minutes. Turn over and cook for another 10 minutes. Leave to cool a little before removing the ring. Place the vegetable röstis on warmed plates and top each with a chicken supreme. Pour the red wine sauce around the röstis and serve immediately. Place the chicken supremes in a shallow dish and cover with the wine, stock, honey and garlic. Cover and marinate in the fridge for 2 hours. Remove the chicken from the marinade, drain and leave to dry on a cloth or kitchen paper, reserving the marinade. Place the chicken supremes in a shallow dish and cover with the wine, stock, honey and garlic. Cover and marinate in the fridge for 2 hours. Remove the chicken from the marinade, drain and leave to dry on a cloth or kitchen paper, reserving the marinade. Place the marinade in a small saucepan and bring to the boil. Cook for 15 minutes, or until reduced by two thirds. Place the marinade in a small saucepan and bring to the boil. Cook for 15 minutes, or until reduced by two thirds. Meanwhile, pan-fry the chicken in a frying pan with 1 tablespoon of the butter and oil for 15 minutes, or until cooked through and the thickest part of the meat shows no trace of pink. Take out of the pan and leave to rest. Meanwhile, pan-fry the chicken in a frying pan with 1 tablespoon of the butter and oil for 15 minutes, or until cooked through and the thickest part of the meat shows no trace of pink. Take out of the pan and leave to rest. Add the onions and mushrooms to the pan and cook for a few minutes. Drain the excess fat and then add the bacon and cook for 5–8 minutes, or until browned. Add the onions and mushrooms to the pan and cook for a few minutes. Drain the excess fat and then add the bacon and cook for 5–8 minutes, or until browned. Pour the reduced marinade into the pan and boil rapidly until syrupy. Add the remaining butter to make the sauce glossy. Preheat the oven to 200C/180C Fan/Gas 6. Pour the reduced marinade into the pan and boil rapidly until syrupy. Add the remaining butter to make the sauce glossy. Preheat the oven to 200C/180C Fan/Gas 6. For the root vegetable röstis, place all of the vegetables into a large bowl. Season with salt and pepper and stir in the parsley. Place the mixture in a muslin cloth or clean tea towel and squeeze out as much water as possible. For the root vegetable röstis, place all of the vegetables into a large bowl. Season with salt and pepper and stir in the parsley. Place the mixture in a muslin cloth or clean tea towel and squeeze out as much water as possible. Place two 10cm/4in metal rings in a roasting tin and grease with the oil. Press the vegetable mixture tightly into the rings, add a knob of butter on top of each and cook for 10 minutes. Turn over and cook for another 10 minutes. Leave to cool a little before removing the ring. Place two 10cm/4in metal rings in a roasting tin and grease with the oil. Press the vegetable mixture tightly into the rings, add a knob of butter on top of each and cook for 10 minutes. Turn over and cook for another 10 minutes. Leave to cool a little before removing the ring. Place the vegetable röstis on warmed plates and top each with a chicken supreme. Pour the red wine sauce around the röstis and serve immediately. Place the vegetable röstis on warmed plates and top each with a chicken supreme. Pour the red wine sauce around the röstis and serve immediately."
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} | 258de74f17dc9adfd3a85e5b1d3bb2fc1483644c6b4b425e79280668cf78b1d7 | Chicken casserole with potato cobbler recipe
To prepare the mash for the cobbler topping, peel the potatoes and cut into 2cm/¾in chunks. Put in a medium saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes, or until the potatoes are very tender. Drain in a colander and mash with a potato masher or put through a potato ricer until smooth. Leave to cool for 10-15 minutes. You will need 250g/9oz mashed potatoes for the cobbler topping. Any remaining mash can be set aside for another recipe.For the chicken casserole, trim the chicken thighs of any fatty bits and cut each one into four pieces. Season well with salt and pepper. Heat the oil in a large non-stick frying pan over a medium heat. Fry the chicken, in two batches, until lightly browned all over. Transfer to a large flame-proof casserole dish. Preheat the oven to 200C/400F/Gas 6.Put the bacon, onion and celery in the same frying pan used to brown the chicken and fry for 4-5 minutes over a medium-high heat until lightly browned, stirring often. Add the mushrooms and cook for one minute more, stirring. Tip the vegetables into the casserole with the chicken pieces. Stir in the tomatoes, stock, bay leaf, thyme and carrots. Bring to a simmer on the hob, cover loosely with a lid and cook in the oven for 30 minutes.While the chicken is cooking, finish making the cobbler topping. Put the flour and salt in a large bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add 250g/9oz mashed potatoes and rub together with the butter and flour. Stir in the milk and mix to form a soft, smooth dough. Turn the dough out onto a well-floured surface and roll into a thick sausage, about 24cm/9½in long. Cut into 12 rounds, each around 2cm/¾in thick.Take the chicken out of the oven and season to taste with salt and pepper. You won’t be able to season it again once the topping has been added. Mix the cornflour and water and stir into the casserole. Add the leeks and stir well.Top the chicken mixture with the potato dumplings, overlapping them slightly, so they almost cover the filling. Brush with a little extra mix to glaze. Season with a little ground black pepper and some sea salt. Return to the oven without a lid for a further 30 minutes, or until the cobbler topping is well risen, fluffy and golden-brown. To prepare the mash for the cobbler topping, peel the potatoes and cut into 2cm/¾in chunks. Put in a medium saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes, or until the potatoes are very tender. To prepare the mash for the cobbler topping, peel the potatoes and cut into 2cm/¾in chunks. Put in a medium saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes, or until the potatoes are very tender. Drain in a colander and mash with a potato masher or put through a potato ricer until smooth. Leave to cool for 10-15 minutes. You will need 250g/9oz mashed potatoes for the cobbler topping. Any remaining mash can be set aside for another recipe. Drain in a colander and mash with a potato masher or put through a potato ricer until smooth. Leave to cool for 10-15 minutes. You will need 250g/9oz mashed potatoes for the cobbler topping. Any remaining mash can be set aside for another recipe. For the chicken casserole, trim the chicken thighs of any fatty bits and cut each one into four pieces. Season well with salt and pepper. Heat the oil in a large non-stick frying pan over a medium heat. Fry the chicken, in two batches, until lightly browned all over. Transfer to a large flame-proof casserole dish. Preheat the oven to 200C/400F/Gas 6. For the chicken casserole, trim the chicken thighs of any fatty bits and cut each one into four pieces. Season well with salt and pepper. Heat the oil in a large non-stick frying pan over a medium heat. Fry the chicken, in two batches, until lightly browned all over. Transfer to a large flame-proof casserole dish. Preheat the oven to 200C/400F/Gas 6. Put the bacon, onion and celery in the same frying pan used to brown the chicken and fry for 4-5 minutes over a medium-high heat until lightly browned, stirring often. Add the mushrooms and cook for one minute more, stirring. Put the bacon, onion and celery in the same frying pan used to brown the chicken and fry for 4-5 minutes over a medium-high heat until lightly browned, stirring often. Add the mushrooms and cook for one minute more, stirring. Tip the vegetables into the casserole with the chicken pieces. Stir in the tomatoes, stock, bay leaf, thyme and carrots. Bring to a simmer on the hob, cover loosely with a lid and cook in the oven for 30 minutes. Tip the vegetables into the casserole with the chicken pieces. Stir in the tomatoes, stock, bay leaf, thyme and carrots. Bring to a simmer on the hob, cover loosely with a lid and cook in the oven for 30 minutes. While the chicken is cooking, finish making the cobbler topping. Put the flour and salt in a large bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add 250g/9oz mashed potatoes and rub together with the butter and flour. While the chicken is cooking, finish making the cobbler topping. Put the flour and salt in a large bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add 250g/9oz mashed potatoes and rub together with the butter and flour. Stir in the milk and mix to form a soft, smooth dough. Turn the dough out onto a well-floured surface and roll into a thick sausage, about 24cm/9½in long. Cut into 12 rounds, each around 2cm/¾in thick. Stir in the milk and mix to form a soft, smooth dough. Turn the dough out onto a well-floured surface and roll into a thick sausage, about 24cm/9½in long. Cut into 12 rounds, each around 2cm/¾in thick. Take the chicken out of the oven and season to taste with salt and pepper. You won’t be able to season it again once the topping has been added. Mix the cornflour and water and stir into the casserole. Add the leeks and stir well. Take the chicken out of the oven and season to taste with salt and pepper. You won’t be able to season it again once the topping has been added. Mix the cornflour and water and stir into the casserole. Add the leeks and stir well. Top the chicken mixture with the potato dumplings, overlapping them slightly, so they almost cover the filling. Brush with a little extra mix to glaze. Season with a little ground black pepper and some sea salt. Return to the oven without a lid for a further 30 minutes, or until the cobbler topping is well risen, fluffy and golden-brown. Top the chicken mixture with the potato dumplings, overlapping them slightly, so they almost cover the filling. Brush with a little extra mix to glaze. Season with a little ground black pepper and some sea salt. Return to the oven without a lid for a further 30 minutes, or until the cobbler topping is well risen, fluffy and golden-brown. | {
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"content": "To prepare the mash for the cobbler topping, peel the potatoes and cut into 2cm/¾in chunks. Put in a medium saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes, or until the potatoes are very tender. Drain in a colander and mash with a potato masher or put through a potato ricer until smooth. Leave to cool for 10-15 minutes. You will need 250g/9oz mashed potatoes for the cobbler topping. Any remaining mash can be set aside for another recipe.For the chicken casserole, trim the chicken thighs of any fatty bits and cut each one into four pieces. Season well with salt and pepper. Heat the oil in a large non-stick frying pan over a medium heat. Fry the chicken, in two batches, until lightly browned all over. Transfer to a large flame-proof casserole dish. Preheat the oven to 200C/400F/Gas 6.Put the bacon, onion and celery in the same frying pan used to brown the chicken and fry for 4-5 minutes over a medium-high heat until lightly browned, stirring often. Add the mushrooms and cook for one minute more, stirring. Tip the vegetables into the casserole with the chicken pieces. Stir in the tomatoes, stock, bay leaf, thyme and carrots. Bring to a simmer on the hob, cover loosely with a lid and cook in the oven for 30 minutes.While the chicken is cooking, finish making the cobbler topping. Put the flour and salt in a large bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add 250g/9oz mashed potatoes and rub together with the butter and flour. Stir in the milk and mix to form a soft, smooth dough. Turn the dough out onto a well-floured surface and roll into a thick sausage, about 24cm/9½in long. Cut into 12 rounds, each around 2cm/¾in thick.Take the chicken out of the oven and season to taste with salt and pepper. You won’t be able to season it again once the topping has been added. Mix the cornflour and water and stir into the casserole. Add the leeks and stir well.Top the chicken mixture with the potato dumplings, overlapping them slightly, so they almost cover the filling. Brush with a little extra mix to glaze. Season with a little ground black pepper and some sea salt. Return to the oven without a lid for a further 30 minutes, or until the cobbler topping is well risen, fluffy and golden-brown. To prepare the mash for the cobbler topping, peel the potatoes and cut into 2cm/¾in chunks. Put in a medium saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes, or until the potatoes are very tender. To prepare the mash for the cobbler topping, peel the potatoes and cut into 2cm/¾in chunks. Put in a medium saucepan and cover with cold water. Bring to the boil and simmer for 15 minutes, or until the potatoes are very tender. Drain in a colander and mash with a potato masher or put through a potato ricer until smooth. Leave to cool for 10-15 minutes. You will need 250g/9oz mashed potatoes for the cobbler topping. Any remaining mash can be set aside for another recipe. Drain in a colander and mash with a potato masher or put through a potato ricer until smooth. Leave to cool for 10-15 minutes. You will need 250g/9oz mashed potatoes for the cobbler topping. Any remaining mash can be set aside for another recipe. For the chicken casserole, trim the chicken thighs of any fatty bits and cut each one into four pieces. Season well with salt and pepper. Heat the oil in a large non-stick frying pan over a medium heat. Fry the chicken, in two batches, until lightly browned all over. Transfer to a large flame-proof casserole dish. Preheat the oven to 200C/400F/Gas 6. For the chicken casserole, trim the chicken thighs of any fatty bits and cut each one into four pieces. Season well with salt and pepper. Heat the oil in a large non-stick frying pan over a medium heat. Fry the chicken, in two batches, until lightly browned all over. Transfer to a large flame-proof casserole dish. Preheat the oven to 200C/400F/Gas 6. Put the bacon, onion and celery in the same frying pan used to brown the chicken and fry for 4-5 minutes over a medium-high heat until lightly browned, stirring often. Add the mushrooms and cook for one minute more, stirring. Put the bacon, onion and celery in the same frying pan used to brown the chicken and fry for 4-5 minutes over a medium-high heat until lightly browned, stirring often. Add the mushrooms and cook for one minute more, stirring. Tip the vegetables into the casserole with the chicken pieces. Stir in the tomatoes, stock, bay leaf, thyme and carrots. Bring to a simmer on the hob, cover loosely with a lid and cook in the oven for 30 minutes. Tip the vegetables into the casserole with the chicken pieces. Stir in the tomatoes, stock, bay leaf, thyme and carrots. Bring to a simmer on the hob, cover loosely with a lid and cook in the oven for 30 minutes. While the chicken is cooking, finish making the cobbler topping. Put the flour and salt in a large bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add 250g/9oz mashed potatoes and rub together with the butter and flour. While the chicken is cooking, finish making the cobbler topping. Put the flour and salt in a large bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add 250g/9oz mashed potatoes and rub together with the butter and flour. Stir in the milk and mix to form a soft, smooth dough. Turn the dough out onto a well-floured surface and roll into a thick sausage, about 24cm/9½in long. Cut into 12 rounds, each around 2cm/¾in thick. Stir in the milk and mix to form a soft, smooth dough. Turn the dough out onto a well-floured surface and roll into a thick sausage, about 24cm/9½in long. Cut into 12 rounds, each around 2cm/¾in thick. Take the chicken out of the oven and season to taste with salt and pepper. You won’t be able to season it again once the topping has been added. Mix the cornflour and water and stir into the casserole. Add the leeks and stir well. Take the chicken out of the oven and season to taste with salt and pepper. You won’t be able to season it again once the topping has been added. Mix the cornflour and water and stir into the casserole. Add the leeks and stir well. Top the chicken mixture with the potato dumplings, overlapping them slightly, so they almost cover the filling. Brush with a little extra mix to glaze. Season with a little ground black pepper and some sea salt. Return to the oven without a lid for a further 30 minutes, or until the cobbler topping is well risen, fluffy and golden-brown. Top the chicken mixture with the potato dumplings, overlapping them slightly, so they almost cover the filling. Brush with a little extra mix to glaze. Season with a little ground black pepper and some sea salt. Return to the oven without a lid for a further 30 minutes, or until the cobbler topping is well risen, fluffy and golden-brown."
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} | e89ef467ffab75f5fd18c8d492d0267b95607b9727db69f00ca5d8a3cc35a815 | Chicken and mushroom casserole recipe
An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_and_mushroom_17575_16x9.jpg Carluccio's tasty casserole is perfect for a chilly autumnal evening. Serve with rice, pasta or boiled potatoes. 8 tbsp olive oilflour, for dusting400g /14oz chicken thighs, skinned and boned150g /5½oz small onions, peeled1 carrot, very finely chopped1 celery stalk, very finely chopped300g/10½oz button mushrooms, halved200ml/7fl oz dry white wine 500ml/18fl oz chicken stockfreshly grated nutmeg, to taste3 free range egg yolks, beaten with 4 tsp of milk1 tbsp finely chopped fresh parsley 8 tbsp olive oil flour, for dusting 400g /14oz chicken thighs, skinned and boned 150g /5½oz small onions, peeled 1 carrot, very finely chopped 1 celery stalk, very finely chopped 300g/10½oz button mushrooms, halved 200ml/7fl oz dry white wine 500ml/18fl oz chicken stock freshly grated nutmeg, to taste 3 free range egg yolks, beaten with 4 tsp of milk 1 tbsp finely chopped fresh parsley Method Heat six tablespoons of the olive oil in a frying pan over a medium heat. Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side.Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper.Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened. Add the wine and the stock, bring to a simmer and cook for a further 10 minutes. Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked throughJust before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley. Heat six tablespoons of the olive oil in a frying pan over a medium heat. Heat six tablespoons of the olive oil in a frying pan over a medium heat. Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side. Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side. Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper. Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper. Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened. Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened. Add the wine and the stock, bring to a simmer and cook for a further 10 minutes. Add the wine and the stock, bring to a simmer and cook for a further 10 minutes. Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley. Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley. | {
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"content": "An average of 4.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_and_mushroom_17575_16x9.jpg Carluccio's tasty casserole is perfect for a chilly autumnal evening. Serve with rice, pasta or boiled potatoes. 8 tbsp olive oilflour, for dusting400g /14oz chicken thighs, skinned and boned150g /5½oz small onions, peeled1 carrot, very finely chopped1 celery stalk, very finely chopped300g/10½oz button mushrooms, halved200ml/7fl oz dry white wine 500ml/18fl oz chicken stockfreshly grated nutmeg, to taste3 free range egg yolks, beaten with 4 tsp of milk1 tbsp finely chopped fresh parsley 8 tbsp olive oil flour, for dusting 400g /14oz chicken thighs, skinned and boned 150g /5½oz small onions, peeled 1 carrot, very finely chopped 1 celery stalk, very finely chopped 300g/10½oz button mushrooms, halved 200ml/7fl oz dry white wine 500ml/18fl oz chicken stock freshly grated nutmeg, to taste 3 free range egg yolks, beaten with 4 tsp of milk 1 tbsp finely chopped fresh parsley Method Heat six tablespoons of the olive oil in a frying pan over a medium heat. Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side.Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper.Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened. Add the wine and the stock, bring to a simmer and cook for a further 10 minutes. Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked throughJust before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley. Heat six tablespoons of the olive oil in a frying pan over a medium heat. Heat six tablespoons of the olive oil in a frying pan over a medium heat. Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side. Sprinkle some flour onto a plate. Coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil. Fry the chicken thighs for 4-5 minutes on each side, or until golden-brown on each side. Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper. Remove the chicken thighs from the pan and set aside on a plate lined with kitchen paper. Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened. Heat the remaining two tablespoons of olive oil in a frying pan and fry the onion, carrot, celery and mushrooms for five minutes, or until softened. Add the wine and the stock, bring to a simmer and cook for a further 10 minutes. Add the wine and the stock, bring to a simmer and cook for a further 10 minutes. Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through Return the chicken to the pan and season to taste with salt, freshly ground black pepper and nutmeg. Continue to simmer for another 4-5 minutes, or until the chicken is cooked through Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley. Just before serving, stir in the egg yolk mixture until smooth and sprinkle over the parsley."
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} | 0c28133ede6799dea8d4bd63c0c5a03e44c47188232807b8d8b8896002c9d434 | Chicken curry recipe
An average of 3.9 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_curry_61994_16x9.jpg This is the simplest curry you will ever make – it can be left to simmer for 30 minutes while you potter around the kitchen. It can be made as mild or as spicy as you desire. 100ml/3½fl oz neutral oil, such as vegetable 3 tbsp garlic paste2 tbsp ginger paste3 onions, finely sliced2 tbsp salt3 tomatoes, finely chopped4 tbsp garam masala½ tsp ground turmeric1 tbsp chilli powder (optional) 2kg/4lb 8oz boneless chicken thighs, skin removed and cut into pieceschopped fresh coriander, to garnish freshly cooked rice and/or warmed naans, to serve 100ml/3½fl oz neutral oil, such as vegetable 3 tbsp garlic paste 2 tbsp ginger paste 3 onions, finely sliced 2 tbsp salt 3 tomatoes, finely chopped 4 tbsp garam masala ½ tsp ground turmeric 1 tbsp chilli powder (optional) 2kg/4lb 8oz boneless chicken thighs, skin removed and cut into pieces chopped fresh coriander, to garnish freshly cooked rice and/or warmed naans, to serve Method Heat the oil in a large saucepan over a high heat. Add the garlic and ginger pastes and cook through for a few minutes. Add the onion and salt and cook until golden brown and soft. If the onions start to catch, add a splash of water. Add the tomatoes and cook until the tomatoes have really broken down. Add the garam masala, turmeric and chilli powder, if using, and cook for a few minutes. Add the chicken and cook over a high heat for 5 minutes. Reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes. Garnish the curry with coriander and serve with rice, naans or both. Heat the oil in a large saucepan over a high heat. Add the garlic and ginger pastes and cook through for a few minutes. Heat the oil in a large saucepan over a high heat. Add the garlic and ginger pastes and cook through for a few minutes. Add the onion and salt and cook until golden brown and soft. If the onions start to catch, add a splash of water. Add the onion and salt and cook until golden brown and soft. If the onions start to catch, add a splash of water. Add the tomatoes and cook until the tomatoes have really broken down. Add the garam masala, turmeric and chilli powder, if using, and cook for a few minutes. Add the tomatoes and cook until the tomatoes have really broken down. Add the garam masala, turmeric and chilli powder, if using, and cook for a few minutes. Add the chicken and cook over a high heat for 5 minutes. Reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes. Add the chicken and cook over a high heat for 5 minutes. Reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes. Garnish the curry with coriander and serve with rice, naans or both. Garnish the curry with coriander and serve with rice, naans or both. Recipe tips If you want a curry with spice but much milder, add paprika instead of chilli powder. | {
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"title": "Chicken curry recipe",
"content": "An average of 3.9 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_curry_61994_16x9.jpg This is the simplest curry you will ever make – it can be left to simmer for 30 minutes while you potter around the kitchen. It can be made as mild or as spicy as you desire. 100ml/3½fl oz neutral oil, such as vegetable 3 tbsp garlic paste2 tbsp ginger paste3 onions, finely sliced2 tbsp salt3 tomatoes, finely chopped4 tbsp garam masala½ tsp ground turmeric1 tbsp chilli powder (optional) 2kg/4lb 8oz boneless chicken thighs, skin removed and cut into pieceschopped fresh coriander, to garnish freshly cooked rice and/or warmed naans, to serve 100ml/3½fl oz neutral oil, such as vegetable 3 tbsp garlic paste 2 tbsp ginger paste 3 onions, finely sliced 2 tbsp salt 3 tomatoes, finely chopped 4 tbsp garam masala ½ tsp ground turmeric 1 tbsp chilli powder (optional) 2kg/4lb 8oz boneless chicken thighs, skin removed and cut into pieces chopped fresh coriander, to garnish freshly cooked rice and/or warmed naans, to serve Method Heat the oil in a large saucepan over a high heat. Add the garlic and ginger pastes and cook through for a few minutes. Add the onion and salt and cook until golden brown and soft. If the onions start to catch, add a splash of water. Add the tomatoes and cook until the tomatoes have really broken down. Add the garam masala, turmeric and chilli powder, if using, and cook for a few minutes. Add the chicken and cook over a high heat for 5 minutes. Reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes. Garnish the curry with coriander and serve with rice, naans or both. Heat the oil in a large saucepan over a high heat. Add the garlic and ginger pastes and cook through for a few minutes. Heat the oil in a large saucepan over a high heat. Add the garlic and ginger pastes and cook through for a few minutes. Add the onion and salt and cook until golden brown and soft. If the onions start to catch, add a splash of water. Add the onion and salt and cook until golden brown and soft. If the onions start to catch, add a splash of water. Add the tomatoes and cook until the tomatoes have really broken down. Add the garam masala, turmeric and chilli powder, if using, and cook for a few minutes. Add the tomatoes and cook until the tomatoes have really broken down. Add the garam masala, turmeric and chilli powder, if using, and cook for a few minutes. Add the chicken and cook over a high heat for 5 minutes. Reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes. Add the chicken and cook over a high heat for 5 minutes. Reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes. Garnish the curry with coriander and serve with rice, naans or both. Garnish the curry with coriander and serve with rice, naans or both. Recipe tips If you want a curry with spice but much milder, add paprika instead of chilli powder."
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} | 104bf5470646f416eac82f928f42ba5dab92164e583016ac29aeb2b166cecbdb | Seema's butter chicken recipe
To make the paste, mix together the garlic, ginger, chilli and oil in a small bowl.To make the chicken marinade, in a large bowl mix the yoghurt, lemon juice and spices together with the salt, then stir in half of the garlic, ginger and chilli paste. Add the chicken and mix well. If you’re making this ahead, you can now cover and leave in the fridge until the next day. If not, carry on as below!Preheat the grill to its highest setting. Place the marinated chicken on a baking tray and grill until it’s charred, about 5–6 minutes on each side. It doesn’t need to cook through at this stage. Set aside.Meanwhile, to make the curry, in a large saucepan melt the butter over a medium heat. Once it’s melted, add the onion and cumin seeds along with the star anise, cinnamon stick and cloves, if using. Cook the onions for about 10 minutes, until they turn golden and caramelised. Add the rest of the garlic, ginger and chilli paste to the pan, along with the ground spices, salt and tomato purée. Cook for another 10 minutes, until the tomato purée separates from the oil.Add the tinned tomatoes and cook for 15–20 minutes, until the sauce thickens and the oil separates from the tomato mixture, creating a rich sauce.Add the grilled chicken, along with any cooking liquid. Stir in the double cream and add the dried fenugreek leaves, if using. Stir well and cook for about 5 minutes, until the chicken is fully cooked through.Squeeze in the juice of half a lemon, taste and adjust the seasoning if necessary.To make the roti, combine the chapati flour with a pinch of salt, 2 tablespoons of oil and the freshly boiled water in a large bowl. Mix it with a spoon until it's cool enough to handle, then knead for 5 minutes to form a sticky dough. Pour another tablespoon of oil over the dough and continue to knead so that the dough is less sticky and very soft. Cover the dough and leave to rest for 15–20 minutes. Place a frying pan on a high heat and allow it to warm up for 2 minutes. Pinch off a golf ball-sized piece of dough and liberally dust your work surface with flour. Roll the dough gently into a small circle and coat it again with flour. Continue rolling until you form a thin circle about 15cm/6in in diameter.Place the roti face side down in the frying pan. Cook for 30 seconds, until small bubbles appear, then flip it. Cook for a further 30 seconds and flip again. Then, using a clean tea towel, press down on the roti. This will help it to puff up – press down on the parts that are puffing up to push the air to the sides of the roti.While one roti is cooking, roll out the next one – bring in a friend to help you. Continue rolling and cooking the roti until you have run out of dough.Garnish the curry with fresh coriander and serve with rice and roti. To make the paste, mix together the garlic, ginger, chilli and oil in a small bowl. To make the paste, mix together the garlic, ginger, chilli and oil in a small bowl. To make the chicken marinade, in a large bowl mix the yoghurt, lemon juice and spices together with the salt, then stir in half of the garlic, ginger and chilli paste. Add the chicken and mix well. If you’re making this ahead, you can now cover and leave in the fridge until the next day. If not, carry on as below! To make the chicken marinade, in a large bowl mix the yoghurt, lemon juice and spices together with the salt, then stir in half of the garlic, ginger and chilli paste. Add the chicken and mix well. If you’re making this ahead, you can now cover and leave in the fridge until the next day. If not, carry on as below! Preheat the grill to its highest setting. Place the marinated chicken on a baking tray and grill until it’s charred, about 5–6 minutes on each side. It doesn’t need to cook through at this stage. Set aside. Preheat the grill to its highest setting. Place the marinated chicken on a baking tray and grill until it’s charred, about 5–6 minutes on each side. It doesn’t need to cook through at this stage. Set aside. Meanwhile, to make the curry, in a large saucepan melt the butter over a medium heat. Once it’s melted, add the onion and cumin seeds along with the star anise, cinnamon stick and cloves, if using. Cook the onions for about 10 minutes, until they turn golden and caramelised. Meanwhile, to make the curry, in a large saucepan melt the butter over a medium heat. Once it’s melted, add the onion and cumin seeds along with the star anise, cinnamon stick and cloves, if using. Cook the onions for about 10 minutes, until they turn golden and caramelised. Add the rest of the garlic, ginger and chilli paste to the pan, along with the ground spices, salt and tomato purée. Cook for another 10 minutes, until the tomato purée separates from the oil. Add the rest of the garlic, ginger and chilli paste to the pan, along with the ground spices, salt and tomato purée. Cook for another 10 minutes, until the tomato purée separates from the oil. Add the tinned tomatoes and cook for 15–20 minutes, until the sauce thickens and the oil separates from the tomato mixture, creating a rich sauce. Add the tinned tomatoes and cook for 15–20 minutes, until the sauce thickens and the oil separates from the tomato mixture, creating a rich sauce. Add the grilled chicken, along with any cooking liquid. Stir in the double cream and add the dried fenugreek leaves, if using. Stir well and cook for about 5 minutes, until the chicken is fully cooked through. Add the grilled chicken, along with any cooking liquid. Stir in the double cream and add the dried fenugreek leaves, if using. Stir well and cook for about 5 minutes, until the chicken is fully cooked through. Squeeze in the juice of half a lemon, taste and adjust the seasoning if necessary. Squeeze in the juice of half a lemon, taste and adjust the seasoning if necessary. To make the roti, combine the chapati flour with a pinch of salt, 2 tablespoons of oil and the freshly boiled water in a large bowl. Mix it with a spoon until it's cool enough to handle, then knead for 5 minutes to form a sticky dough. Pour another tablespoon of oil over the dough and continue to knead so that the dough is less sticky and very soft. Cover the dough and leave to rest for 15–20 minutes. To make the roti, combine the chapati flour with a pinch of salt, 2 tablespoons of oil and the freshly boiled water in a large bowl. Mix it with a spoon until it's cool enough to handle, then knead for 5 minutes to form a sticky dough. Pour another tablespoon of oil over the dough and continue to knead so that the dough is less sticky and very soft. Cover the dough and leave to rest for 15–20 minutes. Place a frying pan on a high heat and allow it to warm up for 2 minutes. Pinch off a golf ball-sized piece of dough and liberally dust your work surface with flour. Roll the dough gently into a small circle and coat it again with flour. Continue rolling until you form a thin circle about 15cm/6in in diameter. Place a frying pan on a high heat and allow it to warm up for 2 minutes. Pinch off a golf ball-sized piece of dough and liberally dust your work surface with flour. Roll the dough gently into a small circle and coat it again with flour. Continue rolling until you form a thin circle about 15cm/6in in diameter. Place the roti face side down in the frying pan. Cook for 30 seconds, until small bubbles appear, then flip it. Cook for a further 30 seconds and flip again. Then, using a clean tea towel, press down on the roti. This will help it to puff up – press down on the parts that are puffing up to push the air to the sides of the roti. Place the roti face side down in the frying pan. Cook for 30 seconds, until small bubbles appear, then flip it. Cook for a further 30 seconds and flip again. Then, using a clean tea towel, press down on the roti. This will help it to puff up – press down on the parts that are puffing up to push the air to the sides of the roti. While one roti is cooking, roll out the next one – bring in a friend to help you. Continue rolling and cooking the roti until you have run out of dough. While one roti is cooking, roll out the next one – bring in a friend to help you. Continue rolling and cooking the roti until you have run out of dough. Garnish the curry with fresh coriander and serve with rice and roti. Garnish the curry with fresh coriander and serve with rice and roti. | {
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"title": "Seema's butter chicken recipe",
"content": "To make the paste, mix together the garlic, ginger, chilli and oil in a small bowl.To make the chicken marinade, in a large bowl mix the yoghurt, lemon juice and spices together with the salt, then stir in half of the garlic, ginger and chilli paste. Add the chicken and mix well. If you’re making this ahead, you can now cover and leave in the fridge until the next day. If not, carry on as below!Preheat the grill to its highest setting. Place the marinated chicken on a baking tray and grill until it’s charred, about 5–6 minutes on each side. It doesn’t need to cook through at this stage. Set aside.Meanwhile, to make the curry, in a large saucepan melt the butter over a medium heat. Once it’s melted, add the onion and cumin seeds along with the star anise, cinnamon stick and cloves, if using. Cook the onions for about 10 minutes, until they turn golden and caramelised. Add the rest of the garlic, ginger and chilli paste to the pan, along with the ground spices, salt and tomato purée. Cook for another 10 minutes, until the tomato purée separates from the oil.Add the tinned tomatoes and cook for 15–20 minutes, until the sauce thickens and the oil separates from the tomato mixture, creating a rich sauce.Add the grilled chicken, along with any cooking liquid. Stir in the double cream and add the dried fenugreek leaves, if using. Stir well and cook for about 5 minutes, until the chicken is fully cooked through.Squeeze in the juice of half a lemon, taste and adjust the seasoning if necessary.To make the roti, combine the chapati flour with a pinch of salt, 2 tablespoons of oil and the freshly boiled water in a large bowl. Mix it with a spoon until it's cool enough to handle, then knead for 5 minutes to form a sticky dough. Pour another tablespoon of oil over the dough and continue to knead so that the dough is less sticky and very soft. Cover the dough and leave to rest for 15–20 minutes. Place a frying pan on a high heat and allow it to warm up for 2 minutes. Pinch off a golf ball-sized piece of dough and liberally dust your work surface with flour. Roll the dough gently into a small circle and coat it again with flour. Continue rolling until you form a thin circle about 15cm/6in in diameter.Place the roti face side down in the frying pan. Cook for 30 seconds, until small bubbles appear, then flip it. Cook for a further 30 seconds and flip again. Then, using a clean tea towel, press down on the roti. This will help it to puff up – press down on the parts that are puffing up to push the air to the sides of the roti.While one roti is cooking, roll out the next one – bring in a friend to help you. Continue rolling and cooking the roti until you have run out of dough.Garnish the curry with fresh coriander and serve with rice and roti. To make the paste, mix together the garlic, ginger, chilli and oil in a small bowl. To make the paste, mix together the garlic, ginger, chilli and oil in a small bowl. To make the chicken marinade, in a large bowl mix the yoghurt, lemon juice and spices together with the salt, then stir in half of the garlic, ginger and chilli paste. Add the chicken and mix well. If you’re making this ahead, you can now cover and leave in the fridge until the next day. If not, carry on as below! To make the chicken marinade, in a large bowl mix the yoghurt, lemon juice and spices together with the salt, then stir in half of the garlic, ginger and chilli paste. Add the chicken and mix well. If you’re making this ahead, you can now cover and leave in the fridge until the next day. If not, carry on as below! Preheat the grill to its highest setting. Place the marinated chicken on a baking tray and grill until it’s charred, about 5–6 minutes on each side. It doesn’t need to cook through at this stage. Set aside. Preheat the grill to its highest setting. Place the marinated chicken on a baking tray and grill until it’s charred, about 5–6 minutes on each side. It doesn’t need to cook through at this stage. Set aside. Meanwhile, to make the curry, in a large saucepan melt the butter over a medium heat. Once it’s melted, add the onion and cumin seeds along with the star anise, cinnamon stick and cloves, if using. Cook the onions for about 10 minutes, until they turn golden and caramelised. Meanwhile, to make the curry, in a large saucepan melt the butter over a medium heat. Once it’s melted, add the onion and cumin seeds along with the star anise, cinnamon stick and cloves, if using. Cook the onions for about 10 minutes, until they turn golden and caramelised. Add the rest of the garlic, ginger and chilli paste to the pan, along with the ground spices, salt and tomato purée. Cook for another 10 minutes, until the tomato purée separates from the oil. Add the rest of the garlic, ginger and chilli paste to the pan, along with the ground spices, salt and tomato purée. Cook for another 10 minutes, until the tomato purée separates from the oil. Add the tinned tomatoes and cook for 15–20 minutes, until the sauce thickens and the oil separates from the tomato mixture, creating a rich sauce. Add the tinned tomatoes and cook for 15–20 minutes, until the sauce thickens and the oil separates from the tomato mixture, creating a rich sauce. Add the grilled chicken, along with any cooking liquid. Stir in the double cream and add the dried fenugreek leaves, if using. Stir well and cook for about 5 minutes, until the chicken is fully cooked through. Add the grilled chicken, along with any cooking liquid. Stir in the double cream and add the dried fenugreek leaves, if using. Stir well and cook for about 5 minutes, until the chicken is fully cooked through. Squeeze in the juice of half a lemon, taste and adjust the seasoning if necessary. Squeeze in the juice of half a lemon, taste and adjust the seasoning if necessary. To make the roti, combine the chapati flour with a pinch of salt, 2 tablespoons of oil and the freshly boiled water in a large bowl. Mix it with a spoon until it's cool enough to handle, then knead for 5 minutes to form a sticky dough. Pour another tablespoon of oil over the dough and continue to knead so that the dough is less sticky and very soft. Cover the dough and leave to rest for 15–20 minutes. To make the roti, combine the chapati flour with a pinch of salt, 2 tablespoons of oil and the freshly boiled water in a large bowl. Mix it with a spoon until it's cool enough to handle, then knead for 5 minutes to form a sticky dough. Pour another tablespoon of oil over the dough and continue to knead so that the dough is less sticky and very soft. Cover the dough and leave to rest for 15–20 minutes. Place a frying pan on a high heat and allow it to warm up for 2 minutes. Pinch off a golf ball-sized piece of dough and liberally dust your work surface with flour. Roll the dough gently into a small circle and coat it again with flour. Continue rolling until you form a thin circle about 15cm/6in in diameter. Place a frying pan on a high heat and allow it to warm up for 2 minutes. Pinch off a golf ball-sized piece of dough and liberally dust your work surface with flour. Roll the dough gently into a small circle and coat it again with flour. Continue rolling until you form a thin circle about 15cm/6in in diameter. Place the roti face side down in the frying pan. Cook for 30 seconds, until small bubbles appear, then flip it. Cook for a further 30 seconds and flip again. Then, using a clean tea towel, press down on the roti. This will help it to puff up – press down on the parts that are puffing up to push the air to the sides of the roti. Place the roti face side down in the frying pan. Cook for 30 seconds, until small bubbles appear, then flip it. Cook for a further 30 seconds and flip again. Then, using a clean tea towel, press down on the roti. This will help it to puff up – press down on the parts that are puffing up to push the air to the sides of the roti. While one roti is cooking, roll out the next one – bring in a friend to help you. Continue rolling and cooking the roti until you have run out of dough. While one roti is cooking, roll out the next one – bring in a friend to help you. Continue rolling and cooking the roti until you have run out of dough. Garnish the curry with fresh coriander and serve with rice and roti. Garnish the curry with fresh coriander and serve with rice and roti."
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} | 51bb602879986b3a0fbf158c0fd0dd4dbfefa72b0f17042c3018102082ae654c | Low-fat chicken and mushroom pie recipe
An average of 3.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_chicken_and_43509_16x9.jpg Blending mushrooms for the filling gives a lovely creamy consistency without adding any extra fat and the sliced potato topping is healthier than buttery pastry. 510 calories per portion 3 large Portobello mushrooms30g/1oz dried porcini mushrooms, soaked in 200ml/7fl oz boiling water for 20 minutessea salt and black pepper200g/7oz button mushrooms, cleaned and trimmed500ml/18fl oz fresh chicken stock1 bay leaf500g/1lb 2oz waxy potatoes, peeled2 tsp olive oil1 onion, chopped1 leek, chopped2 skinless chicken breasts, trimmed and sliced1 tbsp plain flour½ bunch tarragon, leaves finely chopped320g/11oz green beans 3 large Portobello mushrooms 30g/1oz dried porcini mushrooms, soaked in 200ml/7fl oz boiling water for 20 minutes sea salt and black pepper 200g/7oz button mushrooms, cleaned and trimmed 500ml/18fl oz fresh chicken stock 1 bay leaf 500g/1lb 2oz waxy potatoes, peeled 2 tsp olive oil 1 onion, chopped 1 leek, chopped 2 skinless chicken breasts, trimmed and sliced 1 tbsp plain flour ½ bunch tarragon, leaves finely chopped 320g/11oz green beans Method Preheat the oven to 200C/400F/Gas 6. Put the Portobello mushrooms on a baking tray and season with salt and pepper. Roast for 20 minutes, or until tender, and then set aside to cool. (Now is also a good time to soak the porcini mushrooms in the boiling water.) Place the chicken stock in a small pan and bring to the boil. Add the button mushrooms and the bay leaf and cook for 6-8 minutes, or until tender.While the mushrooms are cooking, prepare the topping. Place the potatoes in a large saucepan and add enough hot water to cover the potatoes. Bring to the boil, then cook over a medium heat for 5-7 minutes, or until the potatoes are turning tender but aren’t cooked through. Drain and leave to cool, then slice thinly.Add the olive oil to a large frying pan over a medium heat. Add the onion and fry for 5-6 minutes, or until softened. Add the leek and continue to cook for 7-8 minutes, or until soft.Once the button mushrooms are soft and tender, remove the bay leaf and place them in a blender along with the stock. Add half of the dried mushroom soaking liquor (being careful not to get any bits of grit from the dried mushrooms) and blend until smooth.Once the leek is softened, put the chicken into the pan and stir to mix. Cook for two minutes and then sprinkle in the flour. Stir so that everything is coated and cook for three minutes. Season with pepper and a pinch of salt.Pour the mushroom and stock mixture from the blender into the pan with the chicken. Add the soaked mushrooms (discarding the remaining liquor as this may be gritty). Mix well. Turn off the heat, and add the tarragon. Slice the cooked Portabello mushrooms and add to the mix.Pour the pie filling into a pie dish (measuring about 18x24cm/7x9½in) and spread out evenly. Top with overlapping slices of the sliced potatoes. Place into the preheated oven and bake for 35-40 minutes, or until the potato topping is crisp, golden-brown and cooked through and the filling is bubbling. Steam the beans to your liking and serve with the pie. Preheat the oven to 200C/400F/Gas 6. Put the Portobello mushrooms on a baking tray and season with salt and pepper. Roast for 20 minutes, or until tender, and then set aside to cool. (Now is also a good time to soak the porcini mushrooms in the boiling water.) Preheat the oven to 200C/400F/Gas 6. Put the Portobello mushrooms on a baking tray and season with salt and pepper. Roast for 20 minutes, or until tender, and then set aside to cool. (Now is also a good time to soak the porcini mushrooms in the boiling water.) Place the chicken stock in a small pan and bring to the boil. Add the button mushrooms and the bay leaf and cook for 6-8 minutes, or until tender. Place the chicken stock in a small pan and bring to the boil. Add the button mushrooms and the bay leaf and cook for 6-8 minutes, or until tender. While the mushrooms are cooking, prepare the topping. Place the potatoes in a large saucepan and add enough hot water to cover the potatoes. Bring to the boil, then cook over a medium heat for 5-7 minutes, or until the potatoes are turning tender but aren’t cooked through. Drain and leave to cool, then slice thinly. While the mushrooms are cooking, prepare the topping. Place the potatoes in a large saucepan and add enough hot water to cover the potatoes. Bring to the boil, then cook over a medium heat for 5-7 minutes, or until the potatoes are turning tender but aren’t cooked through. Drain and leave to cool, then slice thinly. Add the olive oil to a large frying pan over a medium heat. Add the onion and fry for 5-6 minutes, or until softened. Add the leek and continue to cook for 7-8 minutes, or until soft. Add the olive oil to a large frying pan over a medium heat. Add the onion and fry for 5-6 minutes, or until softened. Add the leek and continue to cook for 7-8 minutes, or until soft. Once the button mushrooms are soft and tender, remove the bay leaf and place them in a blender along with the stock. Add half of the dried mushroom soaking liquor (being careful not to get any bits of grit from the dried mushrooms) and blend until smooth. Once the button mushrooms are soft and tender, remove the bay leaf and place them in a blender along with the stock. Add half of the dried mushroom soaking liquor (being careful not to get any bits of grit from the dried mushrooms) and blend until smooth. Once the leek is softened, put the chicken into the pan and stir to mix. Cook for two minutes and then sprinkle in the flour. Stir so that everything is coated and cook for three minutes. Season with pepper and a pinch of salt. Once the leek is softened, put the chicken into the pan and stir to mix. Cook for two minutes and then sprinkle in the flour. Stir so that everything is coated and cook for three minutes. Season with pepper and a pinch of salt. Pour the mushroom and stock mixture from the blender into the pan with the chicken. Add the soaked mushrooms (discarding the remaining liquor as this may be gritty). Mix well. Turn off the heat, and add the tarragon. Slice the cooked Portabello mushrooms and add to the mix. Pour the mushroom and stock mixture from the blender into the pan with the chicken. Add the soaked mushrooms (discarding the remaining liquor as this may be gritty). Mix well. Turn off the heat, and add the tarragon. Slice the cooked Portabello mushrooms and add to the mix. Pour the pie filling into a pie dish (measuring about 18x24cm/7x9½in) and spread out evenly. Top with overlapping slices of the sliced potatoes. Pour the pie filling into a pie dish (measuring about 18x24cm/7x9½in) and spread out evenly. Top with overlapping slices of the sliced potatoes. Place into the preheated oven and bake for 35-40 minutes, or until the potato topping is crisp, golden-brown and cooked through and the filling is bubbling. Steam the beans to your liking and serve with the pie. Place into the preheated oven and bake for 35-40 minutes, or until the potato topping is crisp, golden-brown and cooked through and the filling is bubbling. Steam the beans to your liking and serve with the pie. Recipe tips Tim Maddams votes you go for free-range chicken. He says it tastes better and is naturally lower in fat than the meat on more intensively farmed birds. | {
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"title": "Low-fat chicken and mushroom pie recipe",
"content": "An average of 3.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low-fat_chicken_and_43509_16x9.jpg Blending mushrooms for the filling gives a lovely creamy consistency without adding any extra fat and the sliced potato topping is healthier than buttery pastry. 510 calories per portion 3 large Portobello mushrooms30g/1oz dried porcini mushrooms, soaked in 200ml/7fl oz boiling water for 20 minutessea salt and black pepper200g/7oz button mushrooms, cleaned and trimmed500ml/18fl oz fresh chicken stock1 bay leaf500g/1lb 2oz waxy potatoes, peeled2 tsp olive oil1 onion, chopped1 leek, chopped2 skinless chicken breasts, trimmed and sliced1 tbsp plain flour½ bunch tarragon, leaves finely chopped320g/11oz green beans 3 large Portobello mushrooms 30g/1oz dried porcini mushrooms, soaked in 200ml/7fl oz boiling water for 20 minutes sea salt and black pepper 200g/7oz button mushrooms, cleaned and trimmed 500ml/18fl oz fresh chicken stock 1 bay leaf 500g/1lb 2oz waxy potatoes, peeled 2 tsp olive oil 1 onion, chopped 1 leek, chopped 2 skinless chicken breasts, trimmed and sliced 1 tbsp plain flour ½ bunch tarragon, leaves finely chopped 320g/11oz green beans Method Preheat the oven to 200C/400F/Gas 6. Put the Portobello mushrooms on a baking tray and season with salt and pepper. Roast for 20 minutes, or until tender, and then set aside to cool. (Now is also a good time to soak the porcini mushrooms in the boiling water.) Place the chicken stock in a small pan and bring to the boil. Add the button mushrooms and the bay leaf and cook for 6-8 minutes, or until tender.While the mushrooms are cooking, prepare the topping. Place the potatoes in a large saucepan and add enough hot water to cover the potatoes. Bring to the boil, then cook over a medium heat for 5-7 minutes, or until the potatoes are turning tender but aren’t cooked through. Drain and leave to cool, then slice thinly.Add the olive oil to a large frying pan over a medium heat. Add the onion and fry for 5-6 minutes, or until softened. Add the leek and continue to cook for 7-8 minutes, or until soft.Once the button mushrooms are soft and tender, remove the bay leaf and place them in a blender along with the stock. Add half of the dried mushroom soaking liquor (being careful not to get any bits of grit from the dried mushrooms) and blend until smooth.Once the leek is softened, put the chicken into the pan and stir to mix. Cook for two minutes and then sprinkle in the flour. Stir so that everything is coated and cook for three minutes. Season with pepper and a pinch of salt.Pour the mushroom and stock mixture from the blender into the pan with the chicken. Add the soaked mushrooms (discarding the remaining liquor as this may be gritty). Mix well. Turn off the heat, and add the tarragon. Slice the cooked Portabello mushrooms and add to the mix.Pour the pie filling into a pie dish (measuring about 18x24cm/7x9½in) and spread out evenly. Top with overlapping slices of the sliced potatoes. Place into the preheated oven and bake for 35-40 minutes, or until the potato topping is crisp, golden-brown and cooked through and the filling is bubbling. Steam the beans to your liking and serve with the pie. Preheat the oven to 200C/400F/Gas 6. Put the Portobello mushrooms on a baking tray and season with salt and pepper. Roast for 20 minutes, or until tender, and then set aside to cool. (Now is also a good time to soak the porcini mushrooms in the boiling water.) Preheat the oven to 200C/400F/Gas 6. Put the Portobello mushrooms on a baking tray and season with salt and pepper. Roast for 20 minutes, or until tender, and then set aside to cool. (Now is also a good time to soak the porcini mushrooms in the boiling water.) Place the chicken stock in a small pan and bring to the boil. Add the button mushrooms and the bay leaf and cook for 6-8 minutes, or until tender. Place the chicken stock in a small pan and bring to the boil. Add the button mushrooms and the bay leaf and cook for 6-8 minutes, or until tender. While the mushrooms are cooking, prepare the topping. Place the potatoes in a large saucepan and add enough hot water to cover the potatoes. Bring to the boil, then cook over a medium heat for 5-7 minutes, or until the potatoes are turning tender but aren’t cooked through. Drain and leave to cool, then slice thinly. While the mushrooms are cooking, prepare the topping. Place the potatoes in a large saucepan and add enough hot water to cover the potatoes. Bring to the boil, then cook over a medium heat for 5-7 minutes, or until the potatoes are turning tender but aren’t cooked through. Drain and leave to cool, then slice thinly. Add the olive oil to a large frying pan over a medium heat. Add the onion and fry for 5-6 minutes, or until softened. Add the leek and continue to cook for 7-8 minutes, or until soft. Add the olive oil to a large frying pan over a medium heat. Add the onion and fry for 5-6 minutes, or until softened. Add the leek and continue to cook for 7-8 minutes, or until soft. Once the button mushrooms are soft and tender, remove the bay leaf and place them in a blender along with the stock. Add half of the dried mushroom soaking liquor (being careful not to get any bits of grit from the dried mushrooms) and blend until smooth. Once the button mushrooms are soft and tender, remove the bay leaf and place them in a blender along with the stock. Add half of the dried mushroom soaking liquor (being careful not to get any bits of grit from the dried mushrooms) and blend until smooth. Once the leek is softened, put the chicken into the pan and stir to mix. Cook for two minutes and then sprinkle in the flour. Stir so that everything is coated and cook for three minutes. Season with pepper and a pinch of salt. Once the leek is softened, put the chicken into the pan and stir to mix. Cook for two minutes and then sprinkle in the flour. Stir so that everything is coated and cook for three minutes. Season with pepper and a pinch of salt. Pour the mushroom and stock mixture from the blender into the pan with the chicken. Add the soaked mushrooms (discarding the remaining liquor as this may be gritty). Mix well. Turn off the heat, and add the tarragon. Slice the cooked Portabello mushrooms and add to the mix. Pour the mushroom and stock mixture from the blender into the pan with the chicken. Add the soaked mushrooms (discarding the remaining liquor as this may be gritty). Mix well. Turn off the heat, and add the tarragon. Slice the cooked Portabello mushrooms and add to the mix. Pour the pie filling into a pie dish (measuring about 18x24cm/7x9½in) and spread out evenly. Top with overlapping slices of the sliced potatoes. Pour the pie filling into a pie dish (measuring about 18x24cm/7x9½in) and spread out evenly. Top with overlapping slices of the sliced potatoes. Place into the preheated oven and bake for 35-40 minutes, or until the potato topping is crisp, golden-brown and cooked through and the filling is bubbling. Steam the beans to your liking and serve with the pie. Place into the preheated oven and bake for 35-40 minutes, or until the potato topping is crisp, golden-brown and cooked through and the filling is bubbling. Steam the beans to your liking and serve with the pie. Recipe tips Tim Maddams votes you go for free-range chicken. He says it tastes better and is naturally lower in fat than the meat on more intensively farmed birds."
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} | ced8702c06a595775cb1dc0ba1667c4aac31153479e6f09b33ad849f23fbfe7d | Chicken pie, mash and liquor recipe
An average of 3.4 out of 5 stars from 5 ratings This ultimate comfort food has to be pie and mash, and this chicken pie is perfect to brighten up any blustery winter day. 350g/12oz plain flour, plus extra for dustingpinch salt 175g/6oz lard4–6 tbsp ice-cold water 350g/12oz plain flour, plus extra for dusting pinch salt 175g/6oz lard 4–6 tbsp ice-cold water 2 tbsp olive oil2 onions, diced 2 celery sticks, peeled and diced1 tsp chopped fresh thyme leaves2 garlic cloves, chopped 6 chicken thighs, cooked and meat picked1 bay leaf 250ml/9fl oz chicken stock 300ml/10fl oz double cream 1 tbsp chopped fresh tarragon1 tbsp unsalted butter1 tbsp plain flour salt and freshly ground black pepper1 free-range egg, beaten 2 tbsp olive oil 2 onions, diced 2 celery sticks, peeled and diced 1 tsp chopped fresh thyme leaves 2 garlic cloves, chopped 6 chicken thighs, cooked and meat picked 1 bay leaf 250ml/9fl oz chicken stock 300ml/10fl oz double cream 1 tbsp chopped fresh tarragon 1 tbsp unsalted butter 1 tbsp plain flour salt and freshly ground black pepper 1 free-range egg, beaten 500ml/18fl oz chicken or fish stock 3 tbsp plain flour 3 tbsp unsalted butter 1 bunch fresh curly parsley, finely chopped salt and freshly ground black pepper 500ml/18fl oz chicken or fish stock 3 tbsp plain flour 3 tbsp unsalted butter 1 bunch fresh curly parsley, finely chopped salt and freshly ground black pepper mashed potatomalt vinegar mashed potato malt vinegar Method To make the pastry, place the flour and salt in a large bowl and rub in the lard. Add the water and bring together into a dough. Knead, cover and chill in the fridge for at least 30 minutes. To make the filling, heat the oil in a large frying pan and sweat the onion, celery, thyme and garlic until softened. Add the chicken meat, bay and stock. Bring to a simmer and add the cream and tarragon. Place the flour and butter into a bowl and mix to combine. Gradually add this to the sauce to thicken. Once thickened, season with salt and pepper, set aside and allow to cool. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the pasty and line the pie dish, you can make 1 big one or 2 small ones, add the filling, cover with apastry top and brush with egg wash. Chill the egg wash in the fridge, repeat the glaze and bake for 25–30 minutes. To make the liquor, bring the stock to the boil. Mix the flour and butter in a small bowl and whisk into the stock. Bring back to the boil, whisking all the time. Season with salt and pepper and add the parsley. Serve slices of the pie with the liquor, mashed potato and vinegar. To make the pastry, place the flour and salt in a large bowl and rub in the lard. Add the water and bring together into a dough. Knead, cover and chill in the fridge for at least 30 minutes. To make the pastry, place the flour and salt in a large bowl and rub in the lard. Add the water and bring together into a dough. Knead, cover and chill in the fridge for at least 30 minutes. To make the filling, heat the oil in a large frying pan and sweat the onion, celery, thyme and garlic until softened. Add the chicken meat, bay and stock. Bring to a simmer and add the cream and tarragon. Place the flour and butter into a bowl and mix to combine. Gradually add this to the sauce to thicken. Once thickened, season with salt and pepper, set aside and allow to cool. To make the filling, heat the oil in a large frying pan and sweat the onion, celery, thyme and garlic until softened. Add the chicken meat, bay and stock. Bring to a simmer and add the cream and tarragon. Place the flour and butter into a bowl and mix to combine. Gradually add this to the sauce to thicken. Once thickened, season with salt and pepper, set aside and allow to cool. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the pasty and line the pie dish, you can make 1 big one or 2 small ones, add the filling, cover with apastry top and brush with egg wash. Chill the egg wash in the fridge, repeat the glaze and bake for 25–30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the pasty and line the pie dish, you can make 1 big one or 2 small ones, add the filling, cover with apastry top and brush with egg wash. Chill the egg wash in the fridge, repeat the glaze and bake for 25–30 minutes. To make the liquor, bring the stock to the boil. Mix the flour and butter in a small bowl and whisk into the stock. Bring back to the boil, whisking all the time. Season with salt and pepper and add the parsley. To make the liquor, bring the stock to the boil. Mix the flour and butter in a small bowl and whisk into the stock. Bring back to the boil, whisking all the time. Season with salt and pepper and add the parsley. Serve slices of the pie with the liquor, mashed potato and vinegar. Serve slices of the pie with the liquor, mashed potato and vinegar. | {
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"title": "Chicken pie, mash and liquor recipe",
"content": "An average of 3.4 out of 5 stars from 5 ratings This ultimate comfort food has to be pie and mash, and this chicken pie is perfect to brighten up any blustery winter day. 350g/12oz plain flour, plus extra for dustingpinch salt 175g/6oz lard4–6 tbsp ice-cold water 350g/12oz plain flour, plus extra for dusting pinch salt 175g/6oz lard 4–6 tbsp ice-cold water 2 tbsp olive oil2 onions, diced 2 celery sticks, peeled and diced1 tsp chopped fresh thyme leaves2 garlic cloves, chopped 6 chicken thighs, cooked and meat picked1 bay leaf 250ml/9fl oz chicken stock 300ml/10fl oz double cream 1 tbsp chopped fresh tarragon1 tbsp unsalted butter1 tbsp plain flour salt and freshly ground black pepper1 free-range egg, beaten 2 tbsp olive oil 2 onions, diced 2 celery sticks, peeled and diced 1 tsp chopped fresh thyme leaves 2 garlic cloves, chopped 6 chicken thighs, cooked and meat picked 1 bay leaf 250ml/9fl oz chicken stock 300ml/10fl oz double cream 1 tbsp chopped fresh tarragon 1 tbsp unsalted butter 1 tbsp plain flour salt and freshly ground black pepper 1 free-range egg, beaten 500ml/18fl oz chicken or fish stock 3 tbsp plain flour 3 tbsp unsalted butter 1 bunch fresh curly parsley, finely chopped salt and freshly ground black pepper 500ml/18fl oz chicken or fish stock 3 tbsp plain flour 3 tbsp unsalted butter 1 bunch fresh curly parsley, finely chopped salt and freshly ground black pepper mashed potatomalt vinegar mashed potato malt vinegar Method To make the pastry, place the flour and salt in a large bowl and rub in the lard. Add the water and bring together into a dough. Knead, cover and chill in the fridge for at least 30 minutes. To make the filling, heat the oil in a large frying pan and sweat the onion, celery, thyme and garlic until softened. Add the chicken meat, bay and stock. Bring to a simmer and add the cream and tarragon. Place the flour and butter into a bowl and mix to combine. Gradually add this to the sauce to thicken. Once thickened, season with salt and pepper, set aside and allow to cool. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the pasty and line the pie dish, you can make 1 big one or 2 small ones, add the filling, cover with apastry top and brush with egg wash. Chill the egg wash in the fridge, repeat the glaze and bake for 25–30 minutes. To make the liquor, bring the stock to the boil. Mix the flour and butter in a small bowl and whisk into the stock. Bring back to the boil, whisking all the time. Season with salt and pepper and add the parsley. Serve slices of the pie with the liquor, mashed potato and vinegar. To make the pastry, place the flour and salt in a large bowl and rub in the lard. Add the water and bring together into a dough. Knead, cover and chill in the fridge for at least 30 minutes. To make the pastry, place the flour and salt in a large bowl and rub in the lard. Add the water and bring together into a dough. Knead, cover and chill in the fridge for at least 30 minutes. To make the filling, heat the oil in a large frying pan and sweat the onion, celery, thyme and garlic until softened. Add the chicken meat, bay and stock. Bring to a simmer and add the cream and tarragon. Place the flour and butter into a bowl and mix to combine. Gradually add this to the sauce to thicken. Once thickened, season with salt and pepper, set aside and allow to cool. To make the filling, heat the oil in a large frying pan and sweat the onion, celery, thyme and garlic until softened. Add the chicken meat, bay and stock. Bring to a simmer and add the cream and tarragon. Place the flour and butter into a bowl and mix to combine. Gradually add this to the sauce to thicken. Once thickened, season with salt and pepper, set aside and allow to cool. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the pasty and line the pie dish, you can make 1 big one or 2 small ones, add the filling, cover with apastry top and brush with egg wash. Chill the egg wash in the fridge, repeat the glaze and bake for 25–30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the pasty and line the pie dish, you can make 1 big one or 2 small ones, add the filling, cover with apastry top and brush with egg wash. Chill the egg wash in the fridge, repeat the glaze and bake for 25–30 minutes. To make the liquor, bring the stock to the boil. Mix the flour and butter in a small bowl and whisk into the stock. Bring back to the boil, whisking all the time. Season with salt and pepper and add the parsley. To make the liquor, bring the stock to the boil. Mix the flour and butter in a small bowl and whisk into the stock. Bring back to the boil, whisking all the time. Season with salt and pepper and add the parsley. Serve slices of the pie with the liquor, mashed potato and vinegar. Serve slices of the pie with the liquor, mashed potato and vinegar."
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} | 415dc5ccc1b71644ef6e7574e0cf8863a54ed6f18221c23789684e88c06870a0 | Leftover chicken pie recipe
An average of 5.0 out of 5 stars from 1 rating Wondering what to do with the leftover chicken from your Sunday lunch? This pie-for-one is a winner, with its creamy, mustardy chicken and leek filling. You'll need a small oven dish, suitable for an individual pie for one. 2 tbsp vegetable oil½ leek, sliced½ tsp plain flour150ml/5½fl oz full-fat milkhandful shredded roast chicken1 tsp Dijon mustardsmall handful grated cheddar puff pastry (a rolled out rectangle big enough to fit your individual-portion pie dish)1 egg, beatensea salt and freshly ground black pepper 2 tbsp vegetable oil ½ leek, sliced ½ tsp plain flour 150ml/5½fl oz full-fat milk handful shredded roast chicken 1 tsp Dijon mustard small handful grated cheddar puff pastry (a rolled out rectangle big enough to fit your individual-portion pie dish) 1 egg, beaten sea salt and freshly ground black pepper Method Pre-heat the oven to 200C/180C Fan/Gas 6.Add the oil to a large frying pan over a medium heat. Once hot, fry the leeks until softened. Season with salt and pepper and sprinkle over the flour. Cook for a further minute, stirring constantly. Slowly pour in the milk, constantly stirring until the sauce begins to thicken. Add the shredded chicken, Dijon and grated cheddar. Spoon into a individual-sized oven-proof dish, top with the puff pastry and brush with egg. Bake in oven for 25–30 minutes until golden. Enjoy! Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Add the oil to a large frying pan over a medium heat. Once hot, fry the leeks until softened. Season with salt and pepper and sprinkle over the flour. Cook for a further minute, stirring constantly. Add the oil to a large frying pan over a medium heat. Once hot, fry the leeks until softened. Season with salt and pepper and sprinkle over the flour. Cook for a further minute, stirring constantly. Slowly pour in the milk, constantly stirring until the sauce begins to thicken. Add the shredded chicken, Dijon and grated cheddar. Slowly pour in the milk, constantly stirring until the sauce begins to thicken. Add the shredded chicken, Dijon and grated cheddar. Spoon into a individual-sized oven-proof dish, top with the puff pastry and brush with egg. Bake in oven for 25–30 minutes until golden. Enjoy! Spoon into a individual-sized oven-proof dish, top with the puff pastry and brush with egg. Bake in oven for 25–30 minutes until golden. Enjoy! | {
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"title": "Leftover chicken pie recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Wondering what to do with the leftover chicken from your Sunday lunch? This pie-for-one is a winner, with its creamy, mustardy chicken and leek filling. You'll need a small oven dish, suitable for an individual pie for one. 2 tbsp vegetable oil½ leek, sliced½ tsp plain flour150ml/5½fl oz full-fat milkhandful shredded roast chicken1 tsp Dijon mustardsmall handful grated cheddar puff pastry (a rolled out rectangle big enough to fit your individual-portion pie dish)1 egg, beatensea salt and freshly ground black pepper 2 tbsp vegetable oil ½ leek, sliced ½ tsp plain flour 150ml/5½fl oz full-fat milk handful shredded roast chicken 1 tsp Dijon mustard small handful grated cheddar puff pastry (a rolled out rectangle big enough to fit your individual-portion pie dish) 1 egg, beaten sea salt and freshly ground black pepper Method Pre-heat the oven to 200C/180C Fan/Gas 6.Add the oil to a large frying pan over a medium heat. Once hot, fry the leeks until softened. Season with salt and pepper and sprinkle over the flour. Cook for a further minute, stirring constantly. Slowly pour in the milk, constantly stirring until the sauce begins to thicken. Add the shredded chicken, Dijon and grated cheddar. Spoon into a individual-sized oven-proof dish, top with the puff pastry and brush with egg. Bake in oven for 25–30 minutes until golden. Enjoy! Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Add the oil to a large frying pan over a medium heat. Once hot, fry the leeks until softened. Season with salt and pepper and sprinkle over the flour. Cook for a further minute, stirring constantly. Add the oil to a large frying pan over a medium heat. Once hot, fry the leeks until softened. Season with salt and pepper and sprinkle over the flour. Cook for a further minute, stirring constantly. Slowly pour in the milk, constantly stirring until the sauce begins to thicken. Add the shredded chicken, Dijon and grated cheddar. Slowly pour in the milk, constantly stirring until the sauce begins to thicken. Add the shredded chicken, Dijon and grated cheddar. Spoon into a individual-sized oven-proof dish, top with the puff pastry and brush with egg. Bake in oven for 25–30 minutes until golden. Enjoy! Spoon into a individual-sized oven-proof dish, top with the puff pastry and brush with egg. Bake in oven for 25–30 minutes until golden. Enjoy!"
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} | e3bc27aa48a87debd3ca5d10ac465c8e0e9cfc2a1a5dc00f7640bf85b3b356d3 | Chicken, leek and tarragon pie recipe
To make the pastry, place the four and salt in a large bowl. Add the butter and lard and cut them into the flour with a cutlery knife. Rub with your fingertips so the pieces fall like flakes back into the bowl (there is no need to make a fine crumb). Add the ice-cold water and mix lightly into a ball. Shape the ball into a disc and cover tightly with greaseproof paper. Chill in the fridge. To make the filling, place the chicken in a casserole or cooking pot. Place the onion, carrot, 1 leek, celery and bacon all around the chicken in the pan. Tie the herbs and bay leaves into a small bundle and add to the pan. Season the mixture in the pan with salt and pepper and then add the white wine and 100ml/3½fl oz water.Cover the pan, bring to the boil and simmer for 30 minutes. Turn off the heat and leave to cool with the lid still on. Cook the remaining leeks in a saucepan of boiling salted water for a few minutes until tender. Drain and spread out on a tray to cool.Preheat the oven to 200C/180C Fan/Gas 6.Lift the chicken from the pan and pick the meat. Remove the vegetables and bacon from the pan and discard the herbs. Bring the liquid in the pan to the boil, spooning away any foam that rises to the surface. Add the cream and boil for a few minutes. Mix in the chicken meat, boiled leeks, cooked vegetables, cooked bacon, mustard, tarragon and parsley. Spoon this mixture into a deep pie dish that is roughly 30x45cm/12x18in. A pie chimney of sorts is helpful here.Roll out the pastry on a lightly floured work surface and lay it over the pie filling, letting it drape slightly down the sides of the dish. Tidy the edges. Beat the egg yolk and double cream together in a small bowl then brush evenly over the pastry. If not using a chimney, make a small incision in the middle of the pie to allow steam to escape and bake for 45–50 minutes, until browned and piping hot.To make the greens, heat a saucepan of salted boiling water and cook the greens for 2–3 minutes. Drain, season with salt and pepper and serve with a slice of pie. To make the pastry, place the four and salt in a large bowl. Add the butter and lard and cut them into the flour with a cutlery knife. Rub with your fingertips so the pieces fall like flakes back into the bowl (there is no need to make a fine crumb). Add the ice-cold water and mix lightly into a ball. Shape the ball into a disc and cover tightly with greaseproof paper. Chill in the fridge. To make the pastry, place the four and salt in a large bowl. Add the butter and lard and cut them into the flour with a cutlery knife. Rub with your fingertips so the pieces fall like flakes back into the bowl (there is no need to make a fine crumb). Add the ice-cold water and mix lightly into a ball. Shape the ball into a disc and cover tightly with greaseproof paper. Chill in the fridge. To make the filling, place the chicken in a casserole or cooking pot. Place the onion, carrot, 1 leek, celery and bacon all around the chicken in the pan. Tie the herbs and bay leaves into a small bundle and add to the pan. Season the mixture in the pan with salt and pepper and then add the white wine and 100ml/3½fl oz water. To make the filling, place the chicken in a casserole or cooking pot. Place the onion, carrot, 1 leek, celery and bacon all around the chicken in the pan. Tie the herbs and bay leaves into a small bundle and add to the pan. Season the mixture in the pan with salt and pepper and then add the white wine and 100ml/3½fl oz water. Cover the pan, bring to the boil and simmer for 30 minutes. Turn off the heat and leave to cool with the lid still on. Cover the pan, bring to the boil and simmer for 30 minutes. Turn off the heat and leave to cool with the lid still on. Cook the remaining leeks in a saucepan of boiling salted water for a few minutes until tender. Drain and spread out on a tray to cool. Cook the remaining leeks in a saucepan of boiling salted water for a few minutes until tender. Drain and spread out on a tray to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lift the chicken from the pan and pick the meat. Remove the vegetables and bacon from the pan and discard the herbs. Lift the chicken from the pan and pick the meat. Remove the vegetables and bacon from the pan and discard the herbs. Bring the liquid in the pan to the boil, spooning away any foam that rises to the surface. Add the cream and boil for a few minutes. Mix in the chicken meat, boiled leeks, cooked vegetables, cooked bacon, mustard, tarragon and parsley. Bring the liquid in the pan to the boil, spooning away any foam that rises to the surface. Add the cream and boil for a few minutes. Mix in the chicken meat, boiled leeks, cooked vegetables, cooked bacon, mustard, tarragon and parsley. Spoon this mixture into a deep pie dish that is roughly 30x45cm/12x18in. A pie chimney of sorts is helpful here. Spoon this mixture into a deep pie dish that is roughly 30x45cm/12x18in. A pie chimney of sorts is helpful here. Roll out the pastry on a lightly floured work surface and lay it over the pie filling, letting it drape slightly down the sides of the dish. Tidy the edges. Roll out the pastry on a lightly floured work surface and lay it over the pie filling, letting it drape slightly down the sides of the dish. Tidy the edges. Beat the egg yolk and double cream together in a small bowl then brush evenly over the pastry. If not using a chimney, make a small incision in the middle of the pie to allow steam to escape and bake for 45–50 minutes, until browned and piping hot. Beat the egg yolk and double cream together in a small bowl then brush evenly over the pastry. If not using a chimney, make a small incision in the middle of the pie to allow steam to escape and bake for 45–50 minutes, until browned and piping hot. To make the greens, heat a saucepan of salted boiling water and cook the greens for 2–3 minutes. Drain, season with salt and pepper and serve with a slice of pie. To make the greens, heat a saucepan of salted boiling water and cook the greens for 2–3 minutes. Drain, season with salt and pepper and serve with a slice of pie. | {
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"title": "Chicken, leek and tarragon pie recipe",
"content": "To make the pastry, place the four and salt in a large bowl. Add the butter and lard and cut them into the flour with a cutlery knife. Rub with your fingertips so the pieces fall like flakes back into the bowl (there is no need to make a fine crumb). Add the ice-cold water and mix lightly into a ball. Shape the ball into a disc and cover tightly with greaseproof paper. Chill in the fridge. To make the filling, place the chicken in a casserole or cooking pot. Place the onion, carrot, 1 leek, celery and bacon all around the chicken in the pan. Tie the herbs and bay leaves into a small bundle and add to the pan. Season the mixture in the pan with salt and pepper and then add the white wine and 100ml/3½fl oz water.Cover the pan, bring to the boil and simmer for 30 minutes. Turn off the heat and leave to cool with the lid still on. Cook the remaining leeks in a saucepan of boiling salted water for a few minutes until tender. Drain and spread out on a tray to cool.Preheat the oven to 200C/180C Fan/Gas 6.Lift the chicken from the pan and pick the meat. Remove the vegetables and bacon from the pan and discard the herbs. Bring the liquid in the pan to the boil, spooning away any foam that rises to the surface. Add the cream and boil for a few minutes. Mix in the chicken meat, boiled leeks, cooked vegetables, cooked bacon, mustard, tarragon and parsley. Spoon this mixture into a deep pie dish that is roughly 30x45cm/12x18in. A pie chimney of sorts is helpful here.Roll out the pastry on a lightly floured work surface and lay it over the pie filling, letting it drape slightly down the sides of the dish. Tidy the edges. Beat the egg yolk and double cream together in a small bowl then brush evenly over the pastry. If not using a chimney, make a small incision in the middle of the pie to allow steam to escape and bake for 45–50 minutes, until browned and piping hot.To make the greens, heat a saucepan of salted boiling water and cook the greens for 2–3 minutes. Drain, season with salt and pepper and serve with a slice of pie. To make the pastry, place the four and salt in a large bowl. Add the butter and lard and cut them into the flour with a cutlery knife. Rub with your fingertips so the pieces fall like flakes back into the bowl (there is no need to make a fine crumb). Add the ice-cold water and mix lightly into a ball. Shape the ball into a disc and cover tightly with greaseproof paper. Chill in the fridge. To make the pastry, place the four and salt in a large bowl. Add the butter and lard and cut them into the flour with a cutlery knife. Rub with your fingertips so the pieces fall like flakes back into the bowl (there is no need to make a fine crumb). Add the ice-cold water and mix lightly into a ball. Shape the ball into a disc and cover tightly with greaseproof paper. Chill in the fridge. To make the filling, place the chicken in a casserole or cooking pot. Place the onion, carrot, 1 leek, celery and bacon all around the chicken in the pan. Tie the herbs and bay leaves into a small bundle and add to the pan. Season the mixture in the pan with salt and pepper and then add the white wine and 100ml/3½fl oz water. To make the filling, place the chicken in a casserole or cooking pot. Place the onion, carrot, 1 leek, celery and bacon all around the chicken in the pan. Tie the herbs and bay leaves into a small bundle and add to the pan. Season the mixture in the pan with salt and pepper and then add the white wine and 100ml/3½fl oz water. Cover the pan, bring to the boil and simmer for 30 minutes. Turn off the heat and leave to cool with the lid still on. Cover the pan, bring to the boil and simmer for 30 minutes. Turn off the heat and leave to cool with the lid still on. Cook the remaining leeks in a saucepan of boiling salted water for a few minutes until tender. Drain and spread out on a tray to cool. Cook the remaining leeks in a saucepan of boiling salted water for a few minutes until tender. Drain and spread out on a tray to cool. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lift the chicken from the pan and pick the meat. Remove the vegetables and bacon from the pan and discard the herbs. Lift the chicken from the pan and pick the meat. Remove the vegetables and bacon from the pan and discard the herbs. Bring the liquid in the pan to the boil, spooning away any foam that rises to the surface. Add the cream and boil for a few minutes. Mix in the chicken meat, boiled leeks, cooked vegetables, cooked bacon, mustard, tarragon and parsley. Bring the liquid in the pan to the boil, spooning away any foam that rises to the surface. Add the cream and boil for a few minutes. Mix in the chicken meat, boiled leeks, cooked vegetables, cooked bacon, mustard, tarragon and parsley. Spoon this mixture into a deep pie dish that is roughly 30x45cm/12x18in. A pie chimney of sorts is helpful here. Spoon this mixture into a deep pie dish that is roughly 30x45cm/12x18in. A pie chimney of sorts is helpful here. Roll out the pastry on a lightly floured work surface and lay it over the pie filling, letting it drape slightly down the sides of the dish. Tidy the edges. Roll out the pastry on a lightly floured work surface and lay it over the pie filling, letting it drape slightly down the sides of the dish. Tidy the edges. Beat the egg yolk and double cream together in a small bowl then brush evenly over the pastry. If not using a chimney, make a small incision in the middle of the pie to allow steam to escape and bake for 45–50 minutes, until browned and piping hot. Beat the egg yolk and double cream together in a small bowl then brush evenly over the pastry. If not using a chimney, make a small incision in the middle of the pie to allow steam to escape and bake for 45–50 minutes, until browned and piping hot. To make the greens, heat a saucepan of salted boiling water and cook the greens for 2–3 minutes. Drain, season with salt and pepper and serve with a slice of pie. To make the greens, heat a saucepan of salted boiling water and cook the greens for 2–3 minutes. Drain, season with salt and pepper and serve with a slice of pie."
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} | 32810610d0f88671ceddccebc2cffad3de3315533bd9d90ec38b1808e98c2646 | Chicken pithivier recipe
An average of 3.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_pithivier_15360_16x9.jpg Nadiya's chicken, brie and cranberry pithivier is perfect for a cosy lunch. The molten middle and crisp pastry are hard to beat. 2 x 500g block puff pastry plain flour, for dusting3 tbsp olive oil 4 garlic cloves, peeled1 onion, roughly chopped1 tsp salt 4 tbsp pink peppercorns, crushed 300g/10½oz chicken thighs, cut into cubes 100g/3½oz dried cranberries 2 free-range egg yolks, lightly beaten 200g/7oz Brie 2 x 500g block puff pastry plain flour, for dusting 3 tbsp olive oil 4 garlic cloves, peeled 1 onion, roughly chopped 1 tsp salt 4 tbsp pink peppercorns, crushed 300g/10½oz chicken thighs, cut into cubes 100g/3½oz dried cranberries 2 free-range egg yolks, lightly beaten 200g/7oz Brie Method Line two baking trays with baking paper. Take a puff pastry block and roll out on a lightly floured surface. Roll to a 5mm thickness and cut out a 25cm/10in circle. Roll out the other block in the same way and cut out another circle that is 30cm/12in. Leave to chill on the trays in the fridge. Blitz the garlic and onion in a food processor to a smooth paste. Heat the oil in a non-stick frying pan. Add the paste to the pan and cook over a medium heat until the mixture is thick and brown – this should take about 10 minutes. Stir in the salt and peppercorns. Add the chicken and cranberries, mix and cook for about 7 minutes, or until the chicken is cooked through and the mixture is dry. Take off the heat and leave to cool completely. Take the smaller pastry circle and lightly brush the edges with egg yolk. Carefully slice off the top and base of the Brie to make it shorter. Pop the Brie in the centre of the pastry circle and then add the chicken mixture all around the edge and over the top of the Brie, patting it into a mound and avoiding the brushed egg yolk edge. Take the second, larger circle and place on top. Push down over the filling, easing out any air bubbles as you go and sealing all around the edges firmly. Brush the top with the egg yolk and pop into the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Flute the edge of the pastry using the back of a knife to create a scalloped edge and score the top from the middle out, all the way round. Brush with the egg yolk again and bake for 25–30 minutes. If the pastry is looking very dark after 20 minutes, cover loosely with foil and reduce the oven temperature to 180C/160C Fan/Gas 4. Serve immediately. Line two baking trays with baking paper. Take a puff pastry block and roll out on a lightly floured surface. Roll to a 5mm thickness and cut out a 25cm/10in circle. Roll out the other block in the same way and cut out another circle that is 30cm/12in. Leave to chill on the trays in the fridge. Line two baking trays with baking paper. Take a puff pastry block and roll out on a lightly floured surface. Roll to a 5mm thickness and cut out a 25cm/10in circle. Roll out the other block in the same way and cut out another circle that is 30cm/12in. Leave to chill on the trays in the fridge. Blitz the garlic and onion in a food processor to a smooth paste. Blitz the garlic and onion in a food processor to a smooth paste. Heat the oil in a non-stick frying pan. Add the paste to the pan and cook over a medium heat until the mixture is thick and brown – this should take about 10 minutes. Stir in the salt and peppercorns. Add the chicken and cranberries, mix and cook for about 7 minutes, or until the chicken is cooked through and the mixture is dry. Take off the heat and leave to cool completely. Heat the oil in a non-stick frying pan. Add the paste to the pan and cook over a medium heat until the mixture is thick and brown – this should take about 10 minutes. Stir in the salt and peppercorns. Add the chicken and cranberries, mix and cook for about 7 minutes, or until the chicken is cooked through and the mixture is dry. Take off the heat and leave to cool completely. Take the smaller pastry circle and lightly brush the edges with egg yolk. Carefully slice off the top and base of the Brie to make it shorter. Pop the Brie in the centre of the pastry circle and then add the chicken mixture all around the edge and over the top of the Brie, patting it into a mound and avoiding the brushed egg yolk edge. Take the smaller pastry circle and lightly brush the edges with egg yolk. Carefully slice off the top and base of the Brie to make it shorter. Pop the Brie in the centre of the pastry circle and then add the chicken mixture all around the edge and over the top of the Brie, patting it into a mound and avoiding the brushed egg yolk edge. Take the second, larger circle and place on top. Push down over the filling, easing out any air bubbles as you go and sealing all around the edges firmly. Brush the top with the egg yolk and pop into the fridge for 30 minutes. Take the second, larger circle and place on top. Push down over the filling, easing out any air bubbles as you go and sealing all around the edges firmly. Brush the top with the egg yolk and pop into the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Flute the edge of the pastry using the back of a knife to create a scalloped edge and score the top from the middle out, all the way round. Brush with the egg yolk again and bake for 25–30 minutes. If the pastry is looking very dark after 20 minutes, cover loosely with foil and reduce the oven temperature to 180C/160C Fan/Gas 4. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Flute the edge of the pastry using the back of a knife to create a scalloped edge and score the top from the middle out, all the way round. Brush with the egg yolk again and bake for 25–30 minutes. If the pastry is looking very dark after 20 minutes, cover loosely with foil and reduce the oven temperature to 180C/160C Fan/Gas 4. Serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/chicken_pithivier_15360",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chicken pithivier recipe",
"content": "An average of 3.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_pithivier_15360_16x9.jpg Nadiya's chicken, brie and cranberry pithivier is perfect for a cosy lunch. The molten middle and crisp pastry are hard to beat. 2 x 500g block puff pastry plain flour, for dusting3 tbsp olive oil 4 garlic cloves, peeled1 onion, roughly chopped1 tsp salt 4 tbsp pink peppercorns, crushed 300g/10½oz chicken thighs, cut into cubes 100g/3½oz dried cranberries 2 free-range egg yolks, lightly beaten 200g/7oz Brie 2 x 500g block puff pastry plain flour, for dusting 3 tbsp olive oil 4 garlic cloves, peeled 1 onion, roughly chopped 1 tsp salt 4 tbsp pink peppercorns, crushed 300g/10½oz chicken thighs, cut into cubes 100g/3½oz dried cranberries 2 free-range egg yolks, lightly beaten 200g/7oz Brie Method Line two baking trays with baking paper. Take a puff pastry block and roll out on a lightly floured surface. Roll to a 5mm thickness and cut out a 25cm/10in circle. Roll out the other block in the same way and cut out another circle that is 30cm/12in. Leave to chill on the trays in the fridge. Blitz the garlic and onion in a food processor to a smooth paste. Heat the oil in a non-stick frying pan. Add the paste to the pan and cook over a medium heat until the mixture is thick and brown – this should take about 10 minutes. Stir in the salt and peppercorns. Add the chicken and cranberries, mix and cook for about 7 minutes, or until the chicken is cooked through and the mixture is dry. Take off the heat and leave to cool completely. Take the smaller pastry circle and lightly brush the edges with egg yolk. Carefully slice off the top and base of the Brie to make it shorter. Pop the Brie in the centre of the pastry circle and then add the chicken mixture all around the edge and over the top of the Brie, patting it into a mound and avoiding the brushed egg yolk edge. Take the second, larger circle and place on top. Push down over the filling, easing out any air bubbles as you go and sealing all around the edges firmly. Brush the top with the egg yolk and pop into the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Flute the edge of the pastry using the back of a knife to create a scalloped edge and score the top from the middle out, all the way round. Brush with the egg yolk again and bake for 25–30 minutes. If the pastry is looking very dark after 20 minutes, cover loosely with foil and reduce the oven temperature to 180C/160C Fan/Gas 4. Serve immediately. Line two baking trays with baking paper. Take a puff pastry block and roll out on a lightly floured surface. Roll to a 5mm thickness and cut out a 25cm/10in circle. Roll out the other block in the same way and cut out another circle that is 30cm/12in. Leave to chill on the trays in the fridge. Line two baking trays with baking paper. Take a puff pastry block and roll out on a lightly floured surface. Roll to a 5mm thickness and cut out a 25cm/10in circle. Roll out the other block in the same way and cut out another circle that is 30cm/12in. Leave to chill on the trays in the fridge. Blitz the garlic and onion in a food processor to a smooth paste. Blitz the garlic and onion in a food processor to a smooth paste. Heat the oil in a non-stick frying pan. Add the paste to the pan and cook over a medium heat until the mixture is thick and brown – this should take about 10 minutes. Stir in the salt and peppercorns. Add the chicken and cranberries, mix and cook for about 7 minutes, or until the chicken is cooked through and the mixture is dry. Take off the heat and leave to cool completely. Heat the oil in a non-stick frying pan. Add the paste to the pan and cook over a medium heat until the mixture is thick and brown – this should take about 10 minutes. Stir in the salt and peppercorns. Add the chicken and cranberries, mix and cook for about 7 minutes, or until the chicken is cooked through and the mixture is dry. Take off the heat and leave to cool completely. Take the smaller pastry circle and lightly brush the edges with egg yolk. Carefully slice off the top and base of the Brie to make it shorter. Pop the Brie in the centre of the pastry circle and then add the chicken mixture all around the edge and over the top of the Brie, patting it into a mound and avoiding the brushed egg yolk edge. Take the smaller pastry circle and lightly brush the edges with egg yolk. Carefully slice off the top and base of the Brie to make it shorter. Pop the Brie in the centre of the pastry circle and then add the chicken mixture all around the edge and over the top of the Brie, patting it into a mound and avoiding the brushed egg yolk edge. Take the second, larger circle and place on top. Push down over the filling, easing out any air bubbles as you go and sealing all around the edges firmly. Brush the top with the egg yolk and pop into the fridge for 30 minutes. Take the second, larger circle and place on top. Push down over the filling, easing out any air bubbles as you go and sealing all around the edges firmly. Brush the top with the egg yolk and pop into the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Flute the edge of the pastry using the back of a knife to create a scalloped edge and score the top from the middle out, all the way round. Brush with the egg yolk again and bake for 25–30 minutes. If the pastry is looking very dark after 20 minutes, cover loosely with foil and reduce the oven temperature to 180C/160C Fan/Gas 4. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray. Flute the edge of the pastry using the back of a knife to create a scalloped edge and score the top from the middle out, all the way round. Brush with the egg yolk again and bake for 25–30 minutes. If the pastry is looking very dark after 20 minutes, cover loosely with foil and reduce the oven temperature to 180C/160C Fan/Gas 4. Serve immediately."
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} | b794fd980da47c473882e525f7e1b775613334b739b552358b71d4ae83a98030 | Matzo ball chicken soup recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/matzo_ball_chicken_soup_33520_16x9.jpg This warming soup is the ultimate in comfort food – it is so nourishing and filling, with shredded chicken, matzo ball dumplings and noodles. 1 whole free-range chicken, skin on 6 carrots, peeled and chopped into large chunks1 parsnip, peeled and chopped into large chunks3 celery sticks, chopped into large chunks2 onions, cut in half 1 bay leaf 1 tsp black peppercornssalt and freshly ground black pepper 1 whole free-range chicken, skin on 6 carrots, peeled and chopped into large chunks 1 parsnip, peeled and chopped into large chunks 3 celery sticks, chopped into large chunks 2 onions, cut in half 1 bay leaf 1 tsp black peppercorns salt and freshly ground black pepper 130g/4¾oz matzo meal 4 free-range eggs 1 tbsp finely chopped fresh dill 1 tbsp vegetable oil or chicken fat (see soup method below)½ tsp baking powder500ml/18fl oz chicken stock (for poaching) 130g/4¾oz matzo meal 4 free-range eggs 1 tbsp finely chopped fresh dill 1 tbsp vegetable oil or chicken fat (see soup method below) ½ tsp baking powder 500ml/18fl oz chicken stock (for poaching) 1 packet fine egg noodles, cooked according to packet instructions, drained and set asidesmall bunch fresh parsley, leaves pickedsmall bunch fresh dill, leaves picked 1 packet fine egg noodles, cooked according to packet instructions, drained and set aside small bunch fresh parsley, leaves picked small bunch fresh dill, leaves picked Method To make the soup, put the chicken in a large cooking pot and just cover with cold water. Bring to a simmer and skim off all the scum that rises to the top. Add the rest of the ingredients and simmer for around 1 hour. Take the chicken from the pot and leave to cool slightly. Remove the chicken meat from the carcass. Set the meat aside in the fridge and return the bones to the stock. Continue to simmer for another hour to extract all the flavour. Skim every now and again for a clear stock. Remove the carcass from the stock. Chill the broth in the fridge overnight to allow the fat to set on the top. Once set, remove the fat and use in the matzo balls (if you are using chicken fat rather than oil).To make the matzo balls, mix all of the ingredients together in a large bowl with 4 tablespoons of the broth. Form into golf ball-size balls and place in the fridge for 1 hour to set. When ready to cook, bring the chicken stock to the boil and poach the dumplings for 35–40 minutes until swollen and light. Remove the dumplings and keep warm. To serve, taste and season the broth with salt and pepper. Shred the reserved chicken meat into the broth pan, bring to the boil and reheat until the chicken is piping hot. Divide the noodles and dumplings between serving bowls and spoon over the hot broth with some chicken and vegetables in each bowl. To make the soup, put the chicken in a large cooking pot and just cover with cold water. Bring to a simmer and skim off all the scum that rises to the top. Add the rest of the ingredients and simmer for around 1 hour. To make the soup, put the chicken in a large cooking pot and just cover with cold water. Bring to a simmer and skim off all the scum that rises to the top. Add the rest of the ingredients and simmer for around 1 hour. Take the chicken from the pot and leave to cool slightly. Remove the chicken meat from the carcass. Set the meat aside in the fridge and return the bones to the stock. Take the chicken from the pot and leave to cool slightly. Remove the chicken meat from the carcass. Set the meat aside in the fridge and return the bones to the stock. Continue to simmer for another hour to extract all the flavour. Skim every now and again for a clear stock. Remove the carcass from the stock. Chill the broth in the fridge overnight to allow the fat to set on the top. Once set, remove the fat and use in the matzo balls (if you are using chicken fat rather than oil). Continue to simmer for another hour to extract all the flavour. Skim every now and again for a clear stock. Remove the carcass from the stock. Chill the broth in the fridge overnight to allow the fat to set on the top. Once set, remove the fat and use in the matzo balls (if you are using chicken fat rather than oil). To make the matzo balls, mix all of the ingredients together in a large bowl with 4 tablespoons of the broth. Form into golf ball-size balls and place in the fridge for 1 hour to set. To make the matzo balls, mix all of the ingredients together in a large bowl with 4 tablespoons of the broth. Form into golf ball-size balls and place in the fridge for 1 hour to set. When ready to cook, bring the chicken stock to the boil and poach the dumplings for 35–40 minutes until swollen and light. Remove the dumplings and keep warm. When ready to cook, bring the chicken stock to the boil and poach the dumplings for 35–40 minutes until swollen and light. Remove the dumplings and keep warm. To serve, taste and season the broth with salt and pepper. To serve, taste and season the broth with salt and pepper. Shred the reserved chicken meat into the broth pan, bring to the boil and reheat until the chicken is piping hot. Shred the reserved chicken meat into the broth pan, bring to the boil and reheat until the chicken is piping hot. Divide the noodles and dumplings between serving bowls and spoon over the hot broth with some chicken and vegetables in each bowl. Divide the noodles and dumplings between serving bowls and spoon over the hot broth with some chicken and vegetables in each bowl. | {
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"type": "HowTo",
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"title": "Matzo ball chicken soup recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/matzo_ball_chicken_soup_33520_16x9.jpg This warming soup is the ultimate in comfort food – it is so nourishing and filling, with shredded chicken, matzo ball dumplings and noodles. 1 whole free-range chicken, skin on 6 carrots, peeled and chopped into large chunks1 parsnip, peeled and chopped into large chunks3 celery sticks, chopped into large chunks2 onions, cut in half 1 bay leaf 1 tsp black peppercornssalt and freshly ground black pepper 1 whole free-range chicken, skin on 6 carrots, peeled and chopped into large chunks 1 parsnip, peeled and chopped into large chunks 3 celery sticks, chopped into large chunks 2 onions, cut in half 1 bay leaf 1 tsp black peppercorns salt and freshly ground black pepper 130g/4¾oz matzo meal 4 free-range eggs 1 tbsp finely chopped fresh dill 1 tbsp vegetable oil or chicken fat (see soup method below)½ tsp baking powder500ml/18fl oz chicken stock (for poaching) 130g/4¾oz matzo meal 4 free-range eggs 1 tbsp finely chopped fresh dill 1 tbsp vegetable oil or chicken fat (see soup method below) ½ tsp baking powder 500ml/18fl oz chicken stock (for poaching) 1 packet fine egg noodles, cooked according to packet instructions, drained and set asidesmall bunch fresh parsley, leaves pickedsmall bunch fresh dill, leaves picked 1 packet fine egg noodles, cooked according to packet instructions, drained and set aside small bunch fresh parsley, leaves picked small bunch fresh dill, leaves picked Method To make the soup, put the chicken in a large cooking pot and just cover with cold water. Bring to a simmer and skim off all the scum that rises to the top. Add the rest of the ingredients and simmer for around 1 hour. Take the chicken from the pot and leave to cool slightly. Remove the chicken meat from the carcass. Set the meat aside in the fridge and return the bones to the stock. Continue to simmer for another hour to extract all the flavour. Skim every now and again for a clear stock. Remove the carcass from the stock. Chill the broth in the fridge overnight to allow the fat to set on the top. Once set, remove the fat and use in the matzo balls (if you are using chicken fat rather than oil).To make the matzo balls, mix all of the ingredients together in a large bowl with 4 tablespoons of the broth. Form into golf ball-size balls and place in the fridge for 1 hour to set. When ready to cook, bring the chicken stock to the boil and poach the dumplings for 35–40 minutes until swollen and light. Remove the dumplings and keep warm. To serve, taste and season the broth with salt and pepper. Shred the reserved chicken meat into the broth pan, bring to the boil and reheat until the chicken is piping hot. Divide the noodles and dumplings between serving bowls and spoon over the hot broth with some chicken and vegetables in each bowl. To make the soup, put the chicken in a large cooking pot and just cover with cold water. Bring to a simmer and skim off all the scum that rises to the top. Add the rest of the ingredients and simmer for around 1 hour. To make the soup, put the chicken in a large cooking pot and just cover with cold water. Bring to a simmer and skim off all the scum that rises to the top. Add the rest of the ingredients and simmer for around 1 hour. Take the chicken from the pot and leave to cool slightly. Remove the chicken meat from the carcass. Set the meat aside in the fridge and return the bones to the stock. Take the chicken from the pot and leave to cool slightly. Remove the chicken meat from the carcass. Set the meat aside in the fridge and return the bones to the stock. Continue to simmer for another hour to extract all the flavour. Skim every now and again for a clear stock. Remove the carcass from the stock. Chill the broth in the fridge overnight to allow the fat to set on the top. Once set, remove the fat and use in the matzo balls (if you are using chicken fat rather than oil). Continue to simmer for another hour to extract all the flavour. Skim every now and again for a clear stock. Remove the carcass from the stock. Chill the broth in the fridge overnight to allow the fat to set on the top. Once set, remove the fat and use in the matzo balls (if you are using chicken fat rather than oil). To make the matzo balls, mix all of the ingredients together in a large bowl with 4 tablespoons of the broth. Form into golf ball-size balls and place in the fridge for 1 hour to set. To make the matzo balls, mix all of the ingredients together in a large bowl with 4 tablespoons of the broth. Form into golf ball-size balls and place in the fridge for 1 hour to set. When ready to cook, bring the chicken stock to the boil and poach the dumplings for 35–40 minutes until swollen and light. Remove the dumplings and keep warm. When ready to cook, bring the chicken stock to the boil and poach the dumplings for 35–40 minutes until swollen and light. Remove the dumplings and keep warm. To serve, taste and season the broth with salt and pepper. To serve, taste and season the broth with salt and pepper. Shred the reserved chicken meat into the broth pan, bring to the boil and reheat until the chicken is piping hot. Shred the reserved chicken meat into the broth pan, bring to the boil and reheat until the chicken is piping hot. Divide the noodles and dumplings between serving bowls and spoon over the hot broth with some chicken and vegetables in each bowl. Divide the noodles and dumplings between serving bowls and spoon over the hot broth with some chicken and vegetables in each bowl."
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} | ed812b8ddb645b033e7c2345a62d6b3346d376f81acc8c5672c7e6a097fa728f | Spiced chicken noodle soup recipe
An average of 4.5 out of 5 stars from 2 ratings This lemongrass and allspice scented chicken noodle soup is lovely and fragrant. Ginger and chilli make it the perfect remedy for winter colds. 2 tsp vegetable oil5 large spring onions, trimmed, roughly sliced on the diagonal1 onion, chopped2 garlic cloves, roughly chopped2cm/¾in piece ginger, finely chopped1 red chilli, seeds removed, sliced into thin strips1 head pak choi, white and green parts separated, finely choppedpinch salt2 chicken thighs, skin and bones removed, flesh chopped into strips1 pinch ground allspice1 litre/1¾ pints hot chicken stock1 dash soy sauce150g/5½oz egg noodles1 stalk lemongrass, lightly crushed with the edge of a knife2 tbsp chopped fresh coriander 2 tsp vegetable oil 5 large spring onions, trimmed, roughly sliced on the diagonal 1 onion, chopped 2 garlic cloves, roughly chopped 2cm/¾in piece ginger, finely chopped 1 red chilli, seeds removed, sliced into thin strips 1 head pak choi, white and green parts separated, finely chopped pinch salt 2 chicken thighs, skin and bones removed, flesh chopped into strips 1 pinch ground allspice 1 litre/1¾ pints hot chicken stock 1 dash soy sauce 150g/5½oz egg noodles 1 stalk lemongrass, lightly crushed with the edge of a knife 2 tbsp chopped fresh coriander Method Heat the oil in a frying pan over a medium heat. Add the spring onion, onion, garlic, ginger and chilli and fry for 2-3 minutes, or until the onions have softened slightly. Add the white shreds of pak choi and the salt. Continue to fry for 3-4 minutes, or until the pak choi has wilted and the other vegetables have softened.Add the chicken strips and ground allspice and stir until the ingredients are well combined and coated in the allspice. Continue to fry for 2-3 minutes, or until the spices are fragrant. Add the chicken stock and soy sauce to the pan. Bring to the boil and cook for 3-4 minutes. Add the green shreds of pak choi, the egg noodles and lemongrass stalk and stir well. Continue to boil the mixture for 4-5 minutes, or until the noodles are tender and the chicken is completely cooked through. Just before serving, stir in the chopped coriander.Serve in bowls at once. Heat the oil in a frying pan over a medium heat. Add the spring onion, onion, garlic, ginger and chilli and fry for 2-3 minutes, or until the onions have softened slightly. Heat the oil in a frying pan over a medium heat. Add the spring onion, onion, garlic, ginger and chilli and fry for 2-3 minutes, or until the onions have softened slightly. Add the white shreds of pak choi and the salt. Continue to fry for 3-4 minutes, or until the pak choi has wilted and the other vegetables have softened. Add the white shreds of pak choi and the salt. Continue to fry for 3-4 minutes, or until the pak choi has wilted and the other vegetables have softened. Add the chicken strips and ground allspice and stir until the ingredients are well combined and coated in the allspice. Continue to fry for 2-3 minutes, or until the spices are fragrant. Add the chicken strips and ground allspice and stir until the ingredients are well combined and coated in the allspice. Continue to fry for 2-3 minutes, or until the spices are fragrant. Add the chicken stock and soy sauce to the pan. Bring to the boil and cook for 3-4 minutes. Add the chicken stock and soy sauce to the pan. Bring to the boil and cook for 3-4 minutes. Add the green shreds of pak choi, the egg noodles and lemongrass stalk and stir well. Continue to boil the mixture for 4-5 minutes, or until the noodles are tender and the chicken is completely cooked through. Just before serving, stir in the chopped coriander. Add the green shreds of pak choi, the egg noodles and lemongrass stalk and stir well. Continue to boil the mixture for 4-5 minutes, or until the noodles are tender and the chicken is completely cooked through. Just before serving, stir in the chopped coriander. Serve in bowls at once. Serve in bowls at once. Recipe tips To make the soup gluten-free, swap egg noodles for rice noodles, and check the stock is gluten-free. | {
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"title": "Spiced chicken noodle soup recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This lemongrass and allspice scented chicken noodle soup is lovely and fragrant. Ginger and chilli make it the perfect remedy for winter colds. 2 tsp vegetable oil5 large spring onions, trimmed, roughly sliced on the diagonal1 onion, chopped2 garlic cloves, roughly chopped2cm/¾in piece ginger, finely chopped1 red chilli, seeds removed, sliced into thin strips1 head pak choi, white and green parts separated, finely choppedpinch salt2 chicken thighs, skin and bones removed, flesh chopped into strips1 pinch ground allspice1 litre/1¾ pints hot chicken stock1 dash soy sauce150g/5½oz egg noodles1 stalk lemongrass, lightly crushed with the edge of a knife2 tbsp chopped fresh coriander 2 tsp vegetable oil 5 large spring onions, trimmed, roughly sliced on the diagonal 1 onion, chopped 2 garlic cloves, roughly chopped 2cm/¾in piece ginger, finely chopped 1 red chilli, seeds removed, sliced into thin strips 1 head pak choi, white and green parts separated, finely chopped pinch salt 2 chicken thighs, skin and bones removed, flesh chopped into strips 1 pinch ground allspice 1 litre/1¾ pints hot chicken stock 1 dash soy sauce 150g/5½oz egg noodles 1 stalk lemongrass, lightly crushed with the edge of a knife 2 tbsp chopped fresh coriander Method Heat the oil in a frying pan over a medium heat. Add the spring onion, onion, garlic, ginger and chilli and fry for 2-3 minutes, or until the onions have softened slightly. Add the white shreds of pak choi and the salt. Continue to fry for 3-4 minutes, or until the pak choi has wilted and the other vegetables have softened.Add the chicken strips and ground allspice and stir until the ingredients are well combined and coated in the allspice. Continue to fry for 2-3 minutes, or until the spices are fragrant. Add the chicken stock and soy sauce to the pan. Bring to the boil and cook for 3-4 minutes. Add the green shreds of pak choi, the egg noodles and lemongrass stalk and stir well. Continue to boil the mixture for 4-5 minutes, or until the noodles are tender and the chicken is completely cooked through. Just before serving, stir in the chopped coriander.Serve in bowls at once. Heat the oil in a frying pan over a medium heat. Add the spring onion, onion, garlic, ginger and chilli and fry for 2-3 minutes, or until the onions have softened slightly. Heat the oil in a frying pan over a medium heat. Add the spring onion, onion, garlic, ginger and chilli and fry for 2-3 minutes, or until the onions have softened slightly. Add the white shreds of pak choi and the salt. Continue to fry for 3-4 minutes, or until the pak choi has wilted and the other vegetables have softened. Add the white shreds of pak choi and the salt. Continue to fry for 3-4 minutes, or until the pak choi has wilted and the other vegetables have softened. Add the chicken strips and ground allspice and stir until the ingredients are well combined and coated in the allspice. Continue to fry for 2-3 minutes, or until the spices are fragrant. Add the chicken strips and ground allspice and stir until the ingredients are well combined and coated in the allspice. Continue to fry for 2-3 minutes, or until the spices are fragrant. Add the chicken stock and soy sauce to the pan. Bring to the boil and cook for 3-4 minutes. Add the chicken stock and soy sauce to the pan. Bring to the boil and cook for 3-4 minutes. Add the green shreds of pak choi, the egg noodles and lemongrass stalk and stir well. Continue to boil the mixture for 4-5 minutes, or until the noodles are tender and the chicken is completely cooked through. Just before serving, stir in the chopped coriander. Add the green shreds of pak choi, the egg noodles and lemongrass stalk and stir well. Continue to boil the mixture for 4-5 minutes, or until the noodles are tender and the chicken is completely cooked through. Just before serving, stir in the chopped coriander. Serve in bowls at once. Serve in bowls at once. Recipe tips To make the soup gluten-free, swap egg noodles for rice noodles, and check the stock is gluten-free."
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} | ee84598d662482fb649bbf729ab51fe77e8c9de2302f2de489efc94c78893ec6 | Sweetcorn and coconut soup with sesame chicken recipe
An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_soup_with_26907_16x9.jpg A store cupboard wonder! This is a creamy sweetcorn soup with a difference. Fried sesame chicken on top of a smooth, coconutty broth is just what you need on a chilly evening. 340g/12oz tin sweetcorn, drained½ x 400ml/14fl oz can coconut milk, shaken1 garlic clove, finely sliced200ml/7fl oz hot chicken stock, made with 1 chicken stock cube6 chicken breast mini fillets1 tbsp sesame oil1½ tbsp sesame seeds½ red chilli, very finely sliced, to servefresh coriander leaves, to servesalt and freshly ground black pepper 340g/12oz tin sweetcorn, drained ½ x 400ml/14fl oz can coconut milk, shaken 1 garlic clove, finely sliced 200ml/7fl oz hot chicken stock, made with 1 chicken stock cube 6 chicken breast mini fillets 1 tbsp sesame oil 1½ tbsp sesame seeds ½ red chilli, very finely sliced, to serve fresh coriander leaves, to serve salt and freshly ground black pepper Method Put the sweetcorn, coconut milk and garlic into a jug and blend with a stick blender until as smooth as possible (you can also do this in a food processor or blender.) Pass through a sieve into a medium saucepan. Add the stock and bring to a gentle simmer, stirring.Toss the chicken with the sesame oil, seeds, plus a little salt and black pepper. Heat a large, non-stick frying pan and fry the chicken for 3–4 minutes on each side, or until golden-brown and cooked through. Ladle the soup into two warmed bowls and top with the fried chicken. Scatter over the red chilli and coriander. Put the sweetcorn, coconut milk and garlic into a jug and blend with a stick blender until as smooth as possible (you can also do this in a food processor or blender.) Pass through a sieve into a medium saucepan. Add the stock and bring to a gentle simmer, stirring. Put the sweetcorn, coconut milk and garlic into a jug and blend with a stick blender until as smooth as possible (you can also do this in a food processor or blender.) Pass through a sieve into a medium saucepan. Add the stock and bring to a gentle simmer, stirring. Toss the chicken with the sesame oil, seeds, plus a little salt and black pepper. Heat a large, non-stick frying pan and fry the chicken for 3–4 minutes on each side, or until golden-brown and cooked through. Toss the chicken with the sesame oil, seeds, plus a little salt and black pepper. Heat a large, non-stick frying pan and fry the chicken for 3–4 minutes on each side, or until golden-brown and cooked through. Ladle the soup into two warmed bowls and top with the fried chicken. Scatter over the red chilli and coriander. Ladle the soup into two warmed bowls and top with the fried chicken. Scatter over the red chilli and coriander. | {
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"content": "An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetcorn_soup_with_26907_16x9.jpg A store cupboard wonder! This is a creamy sweetcorn soup with a difference. Fried sesame chicken on top of a smooth, coconutty broth is just what you need on a chilly evening. 340g/12oz tin sweetcorn, drained½ x 400ml/14fl oz can coconut milk, shaken1 garlic clove, finely sliced200ml/7fl oz hot chicken stock, made with 1 chicken stock cube6 chicken breast mini fillets1 tbsp sesame oil1½ tbsp sesame seeds½ red chilli, very finely sliced, to servefresh coriander leaves, to servesalt and freshly ground black pepper 340g/12oz tin sweetcorn, drained ½ x 400ml/14fl oz can coconut milk, shaken 1 garlic clove, finely sliced 200ml/7fl oz hot chicken stock, made with 1 chicken stock cube 6 chicken breast mini fillets 1 tbsp sesame oil 1½ tbsp sesame seeds ½ red chilli, very finely sliced, to serve fresh coriander leaves, to serve salt and freshly ground black pepper Method Put the sweetcorn, coconut milk and garlic into a jug and blend with a stick blender until as smooth as possible (you can also do this in a food processor or blender.) Pass through a sieve into a medium saucepan. Add the stock and bring to a gentle simmer, stirring.Toss the chicken with the sesame oil, seeds, plus a little salt and black pepper. Heat a large, non-stick frying pan and fry the chicken for 3–4 minutes on each side, or until golden-brown and cooked through. Ladle the soup into two warmed bowls and top with the fried chicken. Scatter over the red chilli and coriander. Put the sweetcorn, coconut milk and garlic into a jug and blend with a stick blender until as smooth as possible (you can also do this in a food processor or blender.) Pass through a sieve into a medium saucepan. Add the stock and bring to a gentle simmer, stirring. Put the sweetcorn, coconut milk and garlic into a jug and blend with a stick blender until as smooth as possible (you can also do this in a food processor or blender.) Pass through a sieve into a medium saucepan. Add the stock and bring to a gentle simmer, stirring. Toss the chicken with the sesame oil, seeds, plus a little salt and black pepper. Heat a large, non-stick frying pan and fry the chicken for 3–4 minutes on each side, or until golden-brown and cooked through. Toss the chicken with the sesame oil, seeds, plus a little salt and black pepper. Heat a large, non-stick frying pan and fry the chicken for 3–4 minutes on each side, or until golden-brown and cooked through. Ladle the soup into two warmed bowls and top with the fried chicken. Scatter over the red chilli and coriander. Ladle the soup into two warmed bowls and top with the fried chicken. Scatter over the red chilli and coriander."
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} | 495e408eb85a22182f311c35c150ee471464bb466d386c0f52efce86ce360ffe | Chicken tagine with pomegranate tabbouleh recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sdlmf.jpg This warming spicy stew is ready in 30 minutes - great for family dinners and feeding friends. Replace the bulgur wheat with couscous if you don’t have time to soak it overnight. olive oil, for frying6 large chicken thighs1 onion, finely chopped2 garlic cloves, finely chopped5cm/2in piece fresh root ginger, grated½ tsp saffron1 tsp ground turmeric1 tsp ground coriander1 tbsp ras-el-hanout½ cinnamon stick500ml/18fl oz chicken stock1 red chilli, finely sliced2 tomatoes, roughly chopped2 tbsp clear honey2 tbsp roughly chopped mint leaves2 tbsp roughly chopped coriander25g/1oz butter salt and pepper olive oil, for frying 6 large chicken thighs 1 onion, finely chopped 2 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, grated ½ tsp saffron 1 tsp ground turmeric 1 tsp ground coriander 1 tbsp ras-el-hanout ½ cinnamon stick 500ml/18fl oz chicken stock 1 red chilli, finely sliced 2 tomatoes, roughly chopped 2 tbsp clear honey 2 tbsp roughly chopped mint leaves 2 tbsp roughly chopped coriander 25g/1oz butter salt and pepper 150g/5½oz bulgur wheat, soaked in cold water overnight3 tbsp roughly chopped mint 3 tbsp roughly chopped coriander½ red onion, finely chopped50g/1¾oz pistachio nuts, roughly chopped100g/3½oz whole skinned almonds100g/3½oz dried apricots, roughly chopped1 pomegranate, seeds only2 lemons, juice only 150g/5½oz bulgur wheat, soaked in cold water overnight 3 tbsp roughly chopped mint 3 tbsp roughly chopped coriander ½ red onion, finely chopped 50g/1¾oz pistachio nuts, roughly chopped 100g/3½oz whole skinned almonds 100g/3½oz dried apricots, roughly chopped 1 pomegranate, seeds only 2 lemons, juice only Method For the chicken tagine, heat a large heavy-bottomed saucepan until hot. Add a little olive oil and the chicken thighs, skin-side down, and fry until golden-brown, then flip over and brown on the other side before transferring to a plate.Add the onion, garlic and ginger to the pan and gently fry for 2-3 minutes.Add all the spices and cook for a minute, then return the chicken to the pan and stir well to coat.Add the stock, chilli, tomatoes and honey and bring to the boil.Reduce the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through.Add the mint and coriander, then stir in the butter. Season, to taste, with salt and pepper.For the pomegranate tabbouleh, drain the bulgur wheat well, pressing down lightly to ensure all the water is removed, then place into a large bowl.Add all the other ingredients and mix well, then check the seasoning, adding salt and pepper to taste.To serve, pile the tabbouleh onto plates and spoon a chicken thigh and some sauce alongside. For the chicken tagine, heat a large heavy-bottomed saucepan until hot. Add a little olive oil and the chicken thighs, skin-side down, and fry until golden-brown, then flip over and brown on the other side before transferring to a plate. For the chicken tagine, heat a large heavy-bottomed saucepan until hot. Add a little olive oil and the chicken thighs, skin-side down, and fry until golden-brown, then flip over and brown on the other side before transferring to a plate. Add the onion, garlic and ginger to the pan and gently fry for 2-3 minutes. Add the onion, garlic and ginger to the pan and gently fry for 2-3 minutes. Add all the spices and cook for a minute, then return the chicken to the pan and stir well to coat. Add all the spices and cook for a minute, then return the chicken to the pan and stir well to coat. Add the stock, chilli, tomatoes and honey and bring to the boil. Add the stock, chilli, tomatoes and honey and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through. Add the mint and coriander, then stir in the butter. Season, to taste, with salt and pepper. Add the mint and coriander, then stir in the butter. Season, to taste, with salt and pepper. For the pomegranate tabbouleh, drain the bulgur wheat well, pressing down lightly to ensure all the water is removed, then place into a large bowl. For the pomegranate tabbouleh, drain the bulgur wheat well, pressing down lightly to ensure all the water is removed, then place into a large bowl. Add all the other ingredients and mix well, then check the seasoning, adding salt and pepper to taste. Add all the other ingredients and mix well, then check the seasoning, adding salt and pepper to taste. To serve, pile the tabbouleh onto plates and spoon a chicken thigh and some sauce alongside. To serve, pile the tabbouleh onto plates and spoon a chicken thigh and some sauce alongside. | {
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"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sdlmf.jpg This warming spicy stew is ready in 30 minutes - great for family dinners and feeding friends. Replace the bulgur wheat with couscous if you don’t have time to soak it overnight. olive oil, for frying6 large chicken thighs1 onion, finely chopped2 garlic cloves, finely chopped5cm/2in piece fresh root ginger, grated½ tsp saffron1 tsp ground turmeric1 tsp ground coriander1 tbsp ras-el-hanout½ cinnamon stick500ml/18fl oz chicken stock1 red chilli, finely sliced2 tomatoes, roughly chopped2 tbsp clear honey2 tbsp roughly chopped mint leaves2 tbsp roughly chopped coriander25g/1oz butter salt and pepper olive oil, for frying 6 large chicken thighs 1 onion, finely chopped 2 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, grated ½ tsp saffron 1 tsp ground turmeric 1 tsp ground coriander 1 tbsp ras-el-hanout ½ cinnamon stick 500ml/18fl oz chicken stock 1 red chilli, finely sliced 2 tomatoes, roughly chopped 2 tbsp clear honey 2 tbsp roughly chopped mint leaves 2 tbsp roughly chopped coriander 25g/1oz butter salt and pepper 150g/5½oz bulgur wheat, soaked in cold water overnight3 tbsp roughly chopped mint 3 tbsp roughly chopped coriander½ red onion, finely chopped50g/1¾oz pistachio nuts, roughly chopped100g/3½oz whole skinned almonds100g/3½oz dried apricots, roughly chopped1 pomegranate, seeds only2 lemons, juice only 150g/5½oz bulgur wheat, soaked in cold water overnight 3 tbsp roughly chopped mint 3 tbsp roughly chopped coriander ½ red onion, finely chopped 50g/1¾oz pistachio nuts, roughly chopped 100g/3½oz whole skinned almonds 100g/3½oz dried apricots, roughly chopped 1 pomegranate, seeds only 2 lemons, juice only Method For the chicken tagine, heat a large heavy-bottomed saucepan until hot. Add a little olive oil and the chicken thighs, skin-side down, and fry until golden-brown, then flip over and brown on the other side before transferring to a plate.Add the onion, garlic and ginger to the pan and gently fry for 2-3 minutes.Add all the spices and cook for a minute, then return the chicken to the pan and stir well to coat.Add the stock, chilli, tomatoes and honey and bring to the boil.Reduce the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through.Add the mint and coriander, then stir in the butter. Season, to taste, with salt and pepper.For the pomegranate tabbouleh, drain the bulgur wheat well, pressing down lightly to ensure all the water is removed, then place into a large bowl.Add all the other ingredients and mix well, then check the seasoning, adding salt and pepper to taste.To serve, pile the tabbouleh onto plates and spoon a chicken thigh and some sauce alongside. For the chicken tagine, heat a large heavy-bottomed saucepan until hot. Add a little olive oil and the chicken thighs, skin-side down, and fry until golden-brown, then flip over and brown on the other side before transferring to a plate. For the chicken tagine, heat a large heavy-bottomed saucepan until hot. Add a little olive oil and the chicken thighs, skin-side down, and fry until golden-brown, then flip over and brown on the other side before transferring to a plate. Add the onion, garlic and ginger to the pan and gently fry for 2-3 minutes. Add the onion, garlic and ginger to the pan and gently fry for 2-3 minutes. Add all the spices and cook for a minute, then return the chicken to the pan and stir well to coat. Add all the spices and cook for a minute, then return the chicken to the pan and stir well to coat. Add the stock, chilli, tomatoes and honey and bring to the boil. Add the stock, chilli, tomatoes and honey and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the chicken is cooked through. Add the mint and coriander, then stir in the butter. Season, to taste, with salt and pepper. Add the mint and coriander, then stir in the butter. Season, to taste, with salt and pepper. For the pomegranate tabbouleh, drain the bulgur wheat well, pressing down lightly to ensure all the water is removed, then place into a large bowl. For the pomegranate tabbouleh, drain the bulgur wheat well, pressing down lightly to ensure all the water is removed, then place into a large bowl. Add all the other ingredients and mix well, then check the seasoning, adding salt and pepper to taste. Add all the other ingredients and mix well, then check the seasoning, adding salt and pepper to taste. To serve, pile the tabbouleh onto plates and spoon a chicken thigh and some sauce alongside. To serve, pile the tabbouleh onto plates and spoon a chicken thigh and some sauce alongside."
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} | d285eda92947a09a09f0fba836eab4be9d6689650a9cbf92d000387aa6068754 | Chicken piperade with pilau rice recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03cw187.jpg This delicious chicken stew is an easy dish to bung in the oven, the pilau rice adds fragrant depth of flavour. 1 tbsp plain flour1 x 1.5kg/3lb 5oz chicken, giblets removed, jointed into 8 pieces25ml/1fl oz olive oil2 onions, thickly sliced2 garlic cloves, lightly crushed4 red peppers, seeds removed, thickly sliced1 tbsp tomato purée5 tbsp dry sherry5 tbsp white wine400g tin tomatoes2 tsp ground espelette pepper1-2 tsp caster sugar, to taste2 tbsp finely chopped flatleaf parsleysea salt and freshly ground black pepper 1 tbsp plain flour 1 x 1.5kg/3lb 5oz chicken, giblets removed, jointed into 8 pieces 25ml/1fl oz olive oil 2 onions, thickly sliced 2 garlic cloves, lightly crushed 4 red peppers, seeds removed, thickly sliced 1 tbsp tomato purée 5 tbsp dry sherry 5 tbsp white wine 400g tin tomatoes 2 tsp ground espelette pepper 1-2 tsp caster sugar, to taste 2 tbsp finely chopped flatleaf parsley sea salt and freshly ground black pepper 2 tbsp vegetable oil1 onion, finely diced6 whole cloves1 cinnamon stick200g/7oz basmati rice2 bay leaves1 lemon, sliced 2 tbsp vegetable oil 1 onion, finely diced 6 whole cloves 1 cinnamon stick 200g/7oz basmati rice 2 bay leaves 1 lemon, sliced Method For the chicken, preheat the oven to 180C/160C Fan/Gas 4.Sprinkle the flour onto a plate and season with salt and pepper, then dredge the chicken pieces in the flour.Heat half of the oil in a large frying pan over a medium heat. Fry the chicken in batches for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan using a slotted spoon and transfer to an ovenproof casserole. Heat the remaining oil in the same pan, then fry the onions, garlic and peppers for 4-5 minutes, or until just softened. Stir in the tomato purée and continue to fry for 1-2 minutes, then pour in the sherry and white wine and bring the mixture to the boil. Stir in the tinned tomatoes, espelette pepper and sugar and return to the boil. Season with salt and pepper.Pour the sauce over the chicken pieces. Cover and bake for 1-1½ hours, or until the chicken is cooked through and no trace of pink remains, the peppers are tender and the sauce has thickened slightly.Meanwhile, for the pilau rice, heat the oil in a large lidded frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened but not browned. Add the cloves and cinnamon and cook for another 1-2 minutes, until fragrant. Add the rice and stir well to coat it in the oil, then pour over 600ml/20fl oz water and stir again. Add the bay leaves and 2 lemon slices, then cover the pan with a lid and reduce the heat until it is just simmering. Cook the rice for 15-20 minutes, or until it is just tender and all the liquid has been absorbed. Remove the lemon slices and bay leaves before serving.To serve, stir the parsley into the chicken and season again. Serve with the pilau rice. Garnish the plates with the remaining lemon slices. For the chicken, preheat the oven to 180C/160C Fan/Gas 4. For the chicken, preheat the oven to 180C/160C Fan/Gas 4. Sprinkle the flour onto a plate and season with salt and pepper, then dredge the chicken pieces in the flour. Sprinkle the flour onto a plate and season with salt and pepper, then dredge the chicken pieces in the flour. Heat half of the oil in a large frying pan over a medium heat. Fry the chicken in batches for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan using a slotted spoon and transfer to an ovenproof casserole. Heat half of the oil in a large frying pan over a medium heat. Fry the chicken in batches for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan using a slotted spoon and transfer to an ovenproof casserole. Heat the remaining oil in the same pan, then fry the onions, garlic and peppers for 4-5 minutes, or until just softened. Stir in the tomato purée and continue to fry for 1-2 minutes, then pour in the sherry and white wine and bring the mixture to the boil. Stir in the tinned tomatoes, espelette pepper and sugar and return to the boil. Season with salt and pepper. Heat the remaining oil in the same pan, then fry the onions, garlic and peppers for 4-5 minutes, or until just softened. Stir in the tomato purée and continue to fry for 1-2 minutes, then pour in the sherry and white wine and bring the mixture to the boil. Stir in the tinned tomatoes, espelette pepper and sugar and return to the boil. Season with salt and pepper. Pour the sauce over the chicken pieces. Cover and bake for 1-1½ hours, or until the chicken is cooked through and no trace of pink remains, the peppers are tender and the sauce has thickened slightly. Pour the sauce over the chicken pieces. Cover and bake for 1-1½ hours, or until the chicken is cooked through and no trace of pink remains, the peppers are tender and the sauce has thickened slightly. Meanwhile, for the pilau rice, heat the oil in a large lidded frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened but not browned. Add the cloves and cinnamon and cook for another 1-2 minutes, until fragrant. Add the rice and stir well to coat it in the oil, then pour over 600ml/20fl oz water and stir again. Meanwhile, for the pilau rice, heat the oil in a large lidded frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened but not browned. Add the cloves and cinnamon and cook for another 1-2 minutes, until fragrant. Add the rice and stir well to coat it in the oil, then pour over 600ml/20fl oz water and stir again. Add the bay leaves and 2 lemon slices, then cover the pan with a lid and reduce the heat until it is just simmering. Cook the rice for 15-20 minutes, or until it is just tender and all the liquid has been absorbed. Remove the lemon slices and bay leaves before serving. Add the bay leaves and 2 lemon slices, then cover the pan with a lid and reduce the heat until it is just simmering. Cook the rice for 15-20 minutes, or until it is just tender and all the liquid has been absorbed. Remove the lemon slices and bay leaves before serving. To serve, stir the parsley into the chicken and season again. Serve with the pilau rice. Garnish the plates with the remaining lemon slices. To serve, stir the parsley into the chicken and season again. Serve with the pilau rice. Garnish the plates with the remaining lemon slices. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03cw187.jpg This delicious chicken stew is an easy dish to bung in the oven, the pilau rice adds fragrant depth of flavour. 1 tbsp plain flour1 x 1.5kg/3lb 5oz chicken, giblets removed, jointed into 8 pieces25ml/1fl oz olive oil2 onions, thickly sliced2 garlic cloves, lightly crushed4 red peppers, seeds removed, thickly sliced1 tbsp tomato purée5 tbsp dry sherry5 tbsp white wine400g tin tomatoes2 tsp ground espelette pepper1-2 tsp caster sugar, to taste2 tbsp finely chopped flatleaf parsleysea salt and freshly ground black pepper 1 tbsp plain flour 1 x 1.5kg/3lb 5oz chicken, giblets removed, jointed into 8 pieces 25ml/1fl oz olive oil 2 onions, thickly sliced 2 garlic cloves, lightly crushed 4 red peppers, seeds removed, thickly sliced 1 tbsp tomato purée 5 tbsp dry sherry 5 tbsp white wine 400g tin tomatoes 2 tsp ground espelette pepper 1-2 tsp caster sugar, to taste 2 tbsp finely chopped flatleaf parsley sea salt and freshly ground black pepper 2 tbsp vegetable oil1 onion, finely diced6 whole cloves1 cinnamon stick200g/7oz basmati rice2 bay leaves1 lemon, sliced 2 tbsp vegetable oil 1 onion, finely diced 6 whole cloves 1 cinnamon stick 200g/7oz basmati rice 2 bay leaves 1 lemon, sliced Method For the chicken, preheat the oven to 180C/160C Fan/Gas 4.Sprinkle the flour onto a plate and season with salt and pepper, then dredge the chicken pieces in the flour.Heat half of the oil in a large frying pan over a medium heat. Fry the chicken in batches for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan using a slotted spoon and transfer to an ovenproof casserole. Heat the remaining oil in the same pan, then fry the onions, garlic and peppers for 4-5 minutes, or until just softened. Stir in the tomato purée and continue to fry for 1-2 minutes, then pour in the sherry and white wine and bring the mixture to the boil. Stir in the tinned tomatoes, espelette pepper and sugar and return to the boil. Season with salt and pepper.Pour the sauce over the chicken pieces. Cover and bake for 1-1½ hours, or until the chicken is cooked through and no trace of pink remains, the peppers are tender and the sauce has thickened slightly.Meanwhile, for the pilau rice, heat the oil in a large lidded frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened but not browned. Add the cloves and cinnamon and cook for another 1-2 minutes, until fragrant. Add the rice and stir well to coat it in the oil, then pour over 600ml/20fl oz water and stir again. Add the bay leaves and 2 lemon slices, then cover the pan with a lid and reduce the heat until it is just simmering. Cook the rice for 15-20 minutes, or until it is just tender and all the liquid has been absorbed. Remove the lemon slices and bay leaves before serving.To serve, stir the parsley into the chicken and season again. Serve with the pilau rice. Garnish the plates with the remaining lemon slices. For the chicken, preheat the oven to 180C/160C Fan/Gas 4. For the chicken, preheat the oven to 180C/160C Fan/Gas 4. Sprinkle the flour onto a plate and season with salt and pepper, then dredge the chicken pieces in the flour. Sprinkle the flour onto a plate and season with salt and pepper, then dredge the chicken pieces in the flour. Heat half of the oil in a large frying pan over a medium heat. Fry the chicken in batches for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan using a slotted spoon and transfer to an ovenproof casserole. Heat half of the oil in a large frying pan over a medium heat. Fry the chicken in batches for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan using a slotted spoon and transfer to an ovenproof casserole. Heat the remaining oil in the same pan, then fry the onions, garlic and peppers for 4-5 minutes, or until just softened. Stir in the tomato purée and continue to fry for 1-2 minutes, then pour in the sherry and white wine and bring the mixture to the boil. Stir in the tinned tomatoes, espelette pepper and sugar and return to the boil. Season with salt and pepper. Heat the remaining oil in the same pan, then fry the onions, garlic and peppers for 4-5 minutes, or until just softened. Stir in the tomato purée and continue to fry for 1-2 minutes, then pour in the sherry and white wine and bring the mixture to the boil. Stir in the tinned tomatoes, espelette pepper and sugar and return to the boil. Season with salt and pepper. Pour the sauce over the chicken pieces. Cover and bake for 1-1½ hours, or until the chicken is cooked through and no trace of pink remains, the peppers are tender and the sauce has thickened slightly. Pour the sauce over the chicken pieces. Cover and bake for 1-1½ hours, or until the chicken is cooked through and no trace of pink remains, the peppers are tender and the sauce has thickened slightly. Meanwhile, for the pilau rice, heat the oil in a large lidded frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened but not browned. Add the cloves and cinnamon and cook for another 1-2 minutes, until fragrant. Add the rice and stir well to coat it in the oil, then pour over 600ml/20fl oz water and stir again. Meanwhile, for the pilau rice, heat the oil in a large lidded frying pan over a medium heat. Add the onion and fry for 2-3 minutes, or until softened but not browned. Add the cloves and cinnamon and cook for another 1-2 minutes, until fragrant. Add the rice and stir well to coat it in the oil, then pour over 600ml/20fl oz water and stir again. Add the bay leaves and 2 lemon slices, then cover the pan with a lid and reduce the heat until it is just simmering. Cook the rice for 15-20 minutes, or until it is just tender and all the liquid has been absorbed. Remove the lemon slices and bay leaves before serving. Add the bay leaves and 2 lemon slices, then cover the pan with a lid and reduce the heat until it is just simmering. Cook the rice for 15-20 minutes, or until it is just tender and all the liquid has been absorbed. Remove the lemon slices and bay leaves before serving. To serve, stir the parsley into the chicken and season again. Serve with the pilau rice. Garnish the plates with the remaining lemon slices. To serve, stir the parsley into the chicken and season again. Serve with the pilau rice. Garnish the plates with the remaining lemon slices."
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} | 62565c47baf288f83a3a14c333872247a7f1a2ecaa378c888e2958b4ee3aca4f | James Martin's coq au vin recipe
An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coqauvin_10455_16x9.jpg Try James Martin's version of this French classic. Serve with olive oil mash or good bread. 25g/1oz butter150g/5½oz shallots, peeled but left whole5 garlic cloves, crushed 150g/5½oz streaky bacon, cut thickly sprig of fresh thyme or a good pinch of dried350g/12½oz button mushrooms500ml/16½fl oz good red wine500ml/16½fl oz chicken stock2 tbsp balsamic vinegar1 free range chicken, cut into 8 serving pieces, on the bone but skin removed (or 6 chicken thighs)small bunch flatleaf parsley, choppedsalt and crushed black pepper 25g/1oz butter 150g/5½oz shallots, peeled but left whole 5 garlic cloves, crushed 150g/5½oz streaky bacon, cut thickly sprig of fresh thyme or a good pinch of dried 350g/12½oz button mushrooms 500ml/16½fl oz good red wine 500ml/16½fl oz chicken stock 2 tbsp balsamic vinegar 1 free range chicken, cut into 8 serving pieces, on the bone but skin removed (or 6 chicken thighs) small bunch flatleaf parsley, chopped salt and crushed black pepper Method Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob of the butter) and the shallots. Cook until just browned; then stir in the garlic. Add the bacon and thyme and cook for 2-3 minutes.Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is tender and cooked through. For a thicker sauce, remove the chicken once it is cooked and keep warm. Cook the sauce over a high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan.Add the parsley, together with the reserved knob of butter. Season with salt and freshly ground black pepper and serve with a dressed green salad and olive oil mash or crusty bread. Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob of the butter) and the shallots. Cook until just browned; then stir in the garlic. Add the bacon and thyme and cook for 2-3 minutes. Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob of the butter) and the shallots. Cook until just browned; then stir in the garlic. Add the bacon and thyme and cook for 2-3 minutes. Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is tender and cooked through. For a thicker sauce, remove the chicken once it is cooked and keep warm. Cook the sauce over a high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan. Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is tender and cooked through. For a thicker sauce, remove the chicken once it is cooked and keep warm. Cook the sauce over a high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan. Add the parsley, together with the reserved knob of butter. Season with salt and freshly ground black pepper and serve with a dressed green salad and olive oil mash or crusty bread. Add the parsley, together with the reserved knob of butter. Season with salt and freshly ground black pepper and serve with a dressed green salad and olive oil mash or crusty bread. | {
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"content": "An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coqauvin_10455_16x9.jpg Try James Martin's version of this French classic. Serve with olive oil mash or good bread. 25g/1oz butter150g/5½oz shallots, peeled but left whole5 garlic cloves, crushed 150g/5½oz streaky bacon, cut thickly sprig of fresh thyme or a good pinch of dried350g/12½oz button mushrooms500ml/16½fl oz good red wine500ml/16½fl oz chicken stock2 tbsp balsamic vinegar1 free range chicken, cut into 8 serving pieces, on the bone but skin removed (or 6 chicken thighs)small bunch flatleaf parsley, choppedsalt and crushed black pepper 25g/1oz butter 150g/5½oz shallots, peeled but left whole 5 garlic cloves, crushed 150g/5½oz streaky bacon, cut thickly sprig of fresh thyme or a good pinch of dried 350g/12½oz button mushrooms 500ml/16½fl oz good red wine 500ml/16½fl oz chicken stock 2 tbsp balsamic vinegar 1 free range chicken, cut into 8 serving pieces, on the bone but skin removed (or 6 chicken thighs) small bunch flatleaf parsley, chopped salt and crushed black pepper Method Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob of the butter) and the shallots. Cook until just browned; then stir in the garlic. Add the bacon and thyme and cook for 2-3 minutes.Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is tender and cooked through. For a thicker sauce, remove the chicken once it is cooked and keep warm. Cook the sauce over a high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan.Add the parsley, together with the reserved knob of butter. Season with salt and freshly ground black pepper and serve with a dressed green salad and olive oil mash or crusty bread. Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob of the butter) and the shallots. Cook until just browned; then stir in the garlic. Add the bacon and thyme and cook for 2-3 minutes. Heat a thick-bottomed casserole dish on the stove, add almost all the butter (reserving a knob of the butter) and the shallots. Cook until just browned; then stir in the garlic. Add the bacon and thyme and cook for 2-3 minutes. Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is tender and cooked through. For a thicker sauce, remove the chicken once it is cooked and keep warm. Cook the sauce over a high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan. Add the mushrooms, turn up the heat and add the red wine, chicken stock and vinegar. Add the chicken pieces, bring the sauce to the boil and then simmer gently for about 25 minutes or until the chicken is tender and cooked through. For a thicker sauce, remove the chicken once it is cooked and keep warm. Cook the sauce over a high heat for a few minutes until the volume of liquid has reduced. Return the chicken back to the pan. Add the parsley, together with the reserved knob of butter. Season with salt and freshly ground black pepper and serve with a dressed green salad and olive oil mash or crusty bread. Add the parsley, together with the reserved knob of butter. Season with salt and freshly ground black pepper and serve with a dressed green salad and olive oil mash or crusty bread."
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} | 68a5a655700a16fef300664f9d36af2133763b82129dc0fbf9b185601fd46b0c | Classic coq au vin recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03f58n5.jpg This classic French dish is wintry comfort food at its best - and an easy recipe to prepare ahead. 1 tsp plain flour1 x 2kg/4lb 8oz good-quality chicken, jointed into 10 pieces175g/6oz butter1 white onion, roughly chopped225g/8oz smoked streaky bacon, cut into lardons500ml/17fl oz red wine50ml/2fl oz brandy2 garlic cloves, lightly crushed3 bay leaves4 sprigs fresh thyme1kg/2lb 4oz King Edward potatoes200ml/7fl oz double cream100g/3½oz silverskin onions, left whole200g/7oz baby button mushroomssalt and freshly ground black pepper 1 tsp plain flour 1 x 2kg/4lb 8oz good-quality chicken, jointed into 10 pieces 175g/6oz butter 1 white onion, roughly chopped 225g/8oz smoked streaky bacon, cut into lardons 500ml/17fl oz red wine 50ml/2fl oz brandy 2 garlic cloves, lightly crushed 3 bay leaves 4 sprigs fresh thyme 1kg/2lb 4oz King Edward potatoes 200ml/7fl oz double cream 100g/3½oz silverskin onions, left whole 200g/7oz baby button mushrooms salt and freshly ground black pepper Method Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly.Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. When the butter is foaming, add the chicken pieces, in batches, skin-side down, and fry for 2-3 minutes, or until browned on each side. Remove the chicken from the pan, then add the chopped white onion and fry for 1-2 minutes.Return the chicken to the pan, add the bacon lardons and fry for a further 1-2 minutes, or until just starting to crisp. Pour in the red wine and brandy, add the garlic, bay leaf and thyme, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 1 hour, or until the chicken is tender and cooked through to the bone, with no trace of pink remaining.While the chicken cooks, bring the potatoes to the boil in a pan of cold, salted water. Reduce the heat and simmer the potatoes for 12-15 minutes, or until tender. Drain well and return to the pan, then place the pan over a low heat for a couple of minutes to dry the potatoes slightly.Mash the potatoes through a ricer until very smooth, then beat in 100g/3½oz of the remaining butter and all of the cream. Season, to taste, with salt and freshly ground black pepper. Keep warm.When the chicken is tender, heat the remaining butter in a frying pan over a medium heat. Add the silverskin onions and button mushrooms and fry until golden-brown, then stir them into the coq au vin and season again.To serve,ladle the coq au vin onto serving plates with a dollop of mashed potatoes alongside. Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly. Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly. Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. When the butter is foaming, add the chicken pieces, in batches, skin-side down, and fry for 2-3 minutes, or until browned on each side. Remove the chicken from the pan, then add the chopped white onion and fry for 1-2 minutes. Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. When the butter is foaming, add the chicken pieces, in batches, skin-side down, and fry for 2-3 minutes, or until browned on each side. Remove the chicken from the pan, then add the chopped white onion and fry for 1-2 minutes. Return the chicken to the pan, add the bacon lardons and fry for a further 1-2 minutes, or until just starting to crisp. Return the chicken to the pan, add the bacon lardons and fry for a further 1-2 minutes, or until just starting to crisp. Pour in the red wine and brandy, add the garlic, bay leaf and thyme, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 1 hour, or until the chicken is tender and cooked through to the bone, with no trace of pink remaining. Pour in the red wine and brandy, add the garlic, bay leaf and thyme, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 1 hour, or until the chicken is tender and cooked through to the bone, with no trace of pink remaining. While the chicken cooks, bring the potatoes to the boil in a pan of cold, salted water. Reduce the heat and simmer the potatoes for 12-15 minutes, or until tender. Drain well and return to the pan, then place the pan over a low heat for a couple of minutes to dry the potatoes slightly. While the chicken cooks, bring the potatoes to the boil in a pan of cold, salted water. Reduce the heat and simmer the potatoes for 12-15 minutes, or until tender. Drain well and return to the pan, then place the pan over a low heat for a couple of minutes to dry the potatoes slightly. Mash the potatoes through a ricer until very smooth, then beat in 100g/3½oz of the remaining butter and all of the cream. Season, to taste, with salt and freshly ground black pepper. Keep warm. Mash the potatoes through a ricer until very smooth, then beat in 100g/3½oz of the remaining butter and all of the cream. Season, to taste, with salt and freshly ground black pepper. Keep warm. When the chicken is tender, heat the remaining butter in a frying pan over a medium heat. Add the silverskin onions and button mushrooms and fry until golden-brown, then stir them into the coq au vin and season again. When the chicken is tender, heat the remaining butter in a frying pan over a medium heat. Add the silverskin onions and button mushrooms and fry until golden-brown, then stir them into the coq au vin and season again. To serve,ladle the coq au vin onto serving plates with a dollop of mashed potatoes alongside. To serve,ladle the coq au vin onto serving plates with a dollop of mashed potatoes alongside. | {
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"title": "Classic coq au vin recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03f58n5.jpg This classic French dish is wintry comfort food at its best - and an easy recipe to prepare ahead. 1 tsp plain flour1 x 2kg/4lb 8oz good-quality chicken, jointed into 10 pieces175g/6oz butter1 white onion, roughly chopped225g/8oz smoked streaky bacon, cut into lardons500ml/17fl oz red wine50ml/2fl oz brandy2 garlic cloves, lightly crushed3 bay leaves4 sprigs fresh thyme1kg/2lb 4oz King Edward potatoes200ml/7fl oz double cream100g/3½oz silverskin onions, left whole200g/7oz baby button mushroomssalt and freshly ground black pepper 1 tsp plain flour 1 x 2kg/4lb 8oz good-quality chicken, jointed into 10 pieces 175g/6oz butter 1 white onion, roughly chopped 225g/8oz smoked streaky bacon, cut into lardons 500ml/17fl oz red wine 50ml/2fl oz brandy 2 garlic cloves, lightly crushed 3 bay leaves 4 sprigs fresh thyme 1kg/2lb 4oz King Edward potatoes 200ml/7fl oz double cream 100g/3½oz silverskin onions, left whole 200g/7oz baby button mushrooms salt and freshly ground black pepper Method Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly.Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. When the butter is foaming, add the chicken pieces, in batches, skin-side down, and fry for 2-3 minutes, or until browned on each side. Remove the chicken from the pan, then add the chopped white onion and fry for 1-2 minutes.Return the chicken to the pan, add the bacon lardons and fry for a further 1-2 minutes, or until just starting to crisp. Pour in the red wine and brandy, add the garlic, bay leaf and thyme, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 1 hour, or until the chicken is tender and cooked through to the bone, with no trace of pink remaining.While the chicken cooks, bring the potatoes to the boil in a pan of cold, salted water. Reduce the heat and simmer the potatoes for 12-15 minutes, or until tender. Drain well and return to the pan, then place the pan over a low heat for a couple of minutes to dry the potatoes slightly.Mash the potatoes through a ricer until very smooth, then beat in 100g/3½oz of the remaining butter and all of the cream. Season, to taste, with salt and freshly ground black pepper. Keep warm.When the chicken is tender, heat the remaining butter in a frying pan over a medium heat. Add the silverskin onions and button mushrooms and fry until golden-brown, then stir them into the coq au vin and season again.To serve,ladle the coq au vin onto serving plates with a dollop of mashed potatoes alongside. Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly. Sprinkle the flour onto a plate and dredge the chicken pieces in the flour to coat thoroughly. Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. When the butter is foaming, add the chicken pieces, in batches, skin-side down, and fry for 2-3 minutes, or until browned on each side. Remove the chicken from the pan, then add the chopped white onion and fry for 1-2 minutes. Heat 50g/2oz of the butter in a large ovenproof casserole over a high heat. When the butter is foaming, add the chicken pieces, in batches, skin-side down, and fry for 2-3 minutes, or until browned on each side. Remove the chicken from the pan, then add the chopped white onion and fry for 1-2 minutes. Return the chicken to the pan, add the bacon lardons and fry for a further 1-2 minutes, or until just starting to crisp. Return the chicken to the pan, add the bacon lardons and fry for a further 1-2 minutes, or until just starting to crisp. Pour in the red wine and brandy, add the garlic, bay leaf and thyme, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 1 hour, or until the chicken is tender and cooked through to the bone, with no trace of pink remaining. Pour in the red wine and brandy, add the garlic, bay leaf and thyme, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 1 hour, or until the chicken is tender and cooked through to the bone, with no trace of pink remaining. While the chicken cooks, bring the potatoes to the boil in a pan of cold, salted water. Reduce the heat and simmer the potatoes for 12-15 minutes, or until tender. Drain well and return to the pan, then place the pan over a low heat for a couple of minutes to dry the potatoes slightly. While the chicken cooks, bring the potatoes to the boil in a pan of cold, salted water. Reduce the heat and simmer the potatoes for 12-15 minutes, or until tender. Drain well and return to the pan, then place the pan over a low heat for a couple of minutes to dry the potatoes slightly. Mash the potatoes through a ricer until very smooth, then beat in 100g/3½oz of the remaining butter and all of the cream. Season, to taste, with salt and freshly ground black pepper. Keep warm. Mash the potatoes through a ricer until very smooth, then beat in 100g/3½oz of the remaining butter and all of the cream. Season, to taste, with salt and freshly ground black pepper. Keep warm. When the chicken is tender, heat the remaining butter in a frying pan over a medium heat. Add the silverskin onions and button mushrooms and fry until golden-brown, then stir them into the coq au vin and season again. When the chicken is tender, heat the remaining butter in a frying pan over a medium heat. Add the silverskin onions and button mushrooms and fry until golden-brown, then stir them into the coq au vin and season again. To serve,ladle the coq au vin onto serving plates with a dollop of mashed potatoes alongside. To serve,ladle the coq au vin onto serving plates with a dollop of mashed potatoes alongside."
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} | fc3499874d80d641ee2a474fb49d046ae877a28d592291288494fdafebd00c30 | Coq au vin with crème fraîche mash recipe
An average of 4.8 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coq_au_vin_87115_16x9.jpg Impress your mates at a dinner party – or just show off at home – with this easy eight-stage coq au vin recipe made with white wine and served with creamy mash. 1.5kg/3¼lb chicken, jointed 150g/5oz diced bacon or lardons10 French shallots, peeleda few thyme sprigs1 rosemary sprig1 tsp dried chilli flakes3 tbsp olive oil250ml/9fl oz white winesmall knob of butter350g/13oz mixed mushrooms (such as oyster and chestnut), sliced3 garlic cloves, crushedsmall handful chopped fresh flatleaf parsley 1.5kg/3¼lb chicken, jointed 150g/5oz diced bacon or lardons 10 French shallots, peeled a few thyme sprigs 1 rosemary sprig 1 tsp dried chilli flakes 3 tbsp olive oil 250ml/9fl oz white wine small knob of butter 350g/13oz mixed mushrooms (such as oyster and chestnut), sliced 3 garlic cloves, crushed small handful chopped fresh flatleaf parsley 800g/1¾Ib potatoes, peeled and chopped150ml/5fl oz milk25g/1oz butter110g/4¼oz crème fraîche (or 110ml/4¼fl oz single cream)sea salt, to taste 800g/1¾Ib potatoes, peeled and chopped 150ml/5fl oz milk 25g/1oz butter 110g/4¼oz crème fraîche (or 110ml/4¼fl oz single cream) sea salt, to taste Method For the coq au vin, preheat the oven to 220C/430F/Gas 7. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper. Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes.When the chicken has been roasted, add the wine to the tin and cook for another 20-25 minutes. Remove from the oven.Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3-5 minutes. Tip the mushrooms and garlic into the tin and scatter with the parsley.Meanwhile, for the crème fraîche mash, boil the potatoes in a pan of salted water until tender. Remove from the heat, drain well and return to the hot pan. Mash the potatoes until smooth. Heat the milk and butter in a small pan over a medium heat, until the butter has melted (do not allow the mixture to boil). Beat the hot butter and milk into the potatoes, then fold in the crème fraîche or cream. Season, to taste, with sea salt.To serve, pile some of the crème fraîche mash onto each of four serving plates and spoon the coq au vin on top. For the coq au vin, preheat the oven to 220C/430F/Gas 7. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper. For the coq au vin, preheat the oven to 220C/430F/Gas 7. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper. Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes. Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes. When the chicken has been roasted, add the wine to the tin and cook for another 20-25 minutes. Remove from the oven. When the chicken has been roasted, add the wine to the tin and cook for another 20-25 minutes. Remove from the oven. Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3-5 minutes. Tip the mushrooms and garlic into the tin and scatter with the parsley. Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3-5 minutes. Tip the mushrooms and garlic into the tin and scatter with the parsley. Meanwhile, for the crème fraîche mash, boil the potatoes in a pan of salted water until tender. Remove from the heat, drain well and return to the hot pan. Meanwhile, for the crème fraîche mash, boil the potatoes in a pan of salted water until tender. Remove from the heat, drain well and return to the hot pan. Mash the potatoes until smooth. Mash the potatoes until smooth. Heat the milk and butter in a small pan over a medium heat, until the butter has melted (do not allow the mixture to boil). Beat the hot butter and milk into the potatoes, then fold in the crème fraîche or cream. Season, to taste, with sea salt. Heat the milk and butter in a small pan over a medium heat, until the butter has melted (do not allow the mixture to boil). Beat the hot butter and milk into the potatoes, then fold in the crème fraîche or cream. Season, to taste, with sea salt. To serve, pile some of the crème fraîche mash onto each of four serving plates and spoon the coq au vin on top. To serve, pile some of the crème fraîche mash onto each of four serving plates and spoon the coq au vin on top. Recipe tips For special occasions Bill likes to blend the potatoes until smooth in a food mixer with a paddle attachment rather than mashing them. | {
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"content": "An average of 4.8 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coq_au_vin_87115_16x9.jpg Impress your mates at a dinner party – or just show off at home – with this easy eight-stage coq au vin recipe made with white wine and served with creamy mash. 1.5kg/3¼lb chicken, jointed 150g/5oz diced bacon or lardons10 French shallots, peeleda few thyme sprigs1 rosemary sprig1 tsp dried chilli flakes3 tbsp olive oil250ml/9fl oz white winesmall knob of butter350g/13oz mixed mushrooms (such as oyster and chestnut), sliced3 garlic cloves, crushedsmall handful chopped fresh flatleaf parsley 1.5kg/3¼lb chicken, jointed 150g/5oz diced bacon or lardons 10 French shallots, peeled a few thyme sprigs 1 rosemary sprig 1 tsp dried chilli flakes 3 tbsp olive oil 250ml/9fl oz white wine small knob of butter 350g/13oz mixed mushrooms (such as oyster and chestnut), sliced 3 garlic cloves, crushed small handful chopped fresh flatleaf parsley 800g/1¾Ib potatoes, peeled and chopped150ml/5fl oz milk25g/1oz butter110g/4¼oz crème fraîche (or 110ml/4¼fl oz single cream)sea salt, to taste 800g/1¾Ib potatoes, peeled and chopped 150ml/5fl oz milk 25g/1oz butter 110g/4¼oz crème fraîche (or 110ml/4¼fl oz single cream) sea salt, to taste Method For the coq au vin, preheat the oven to 220C/430F/Gas 7. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper. Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes.When the chicken has been roasted, add the wine to the tin and cook for another 20-25 minutes. Remove from the oven.Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3-5 minutes. Tip the mushrooms and garlic into the tin and scatter with the parsley.Meanwhile, for the crème fraîche mash, boil the potatoes in a pan of salted water until tender. Remove from the heat, drain well and return to the hot pan. Mash the potatoes until smooth. Heat the milk and butter in a small pan over a medium heat, until the butter has melted (do not allow the mixture to boil). Beat the hot butter and milk into the potatoes, then fold in the crème fraîche or cream. Season, to taste, with sea salt.To serve, pile some of the crème fraîche mash onto each of four serving plates and spoon the coq au vin on top. For the coq au vin, preheat the oven to 220C/430F/Gas 7. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper. For the coq au vin, preheat the oven to 220C/430F/Gas 7. Arrange the chicken pieces in a large roasting tin and scatter with the bacon, shallots, thyme, rosemary and chilli flakes. Season, to taste, with sea salt and freshly ground black pepper. Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes. Drizzle the contents of the roasting tray with two tablespoons of the olive oil and roast in the oven for 20 minutes. When the chicken has been roasted, add the wine to the tin and cook for another 20-25 minutes. Remove from the oven. When the chicken has been roasted, add the wine to the tin and cook for another 20-25 minutes. Remove from the oven. Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3-5 minutes. Tip the mushrooms and garlic into the tin and scatter with the parsley. Heat the butter and remaining tablespoon of oil in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and garlic and fry for 3-5 minutes. Tip the mushrooms and garlic into the tin and scatter with the parsley. Meanwhile, for the crème fraîche mash, boil the potatoes in a pan of salted water until tender. Remove from the heat, drain well and return to the hot pan. Meanwhile, for the crème fraîche mash, boil the potatoes in a pan of salted water until tender. Remove from the heat, drain well and return to the hot pan. Mash the potatoes until smooth. Mash the potatoes until smooth. Heat the milk and butter in a small pan over a medium heat, until the butter has melted (do not allow the mixture to boil). Beat the hot butter and milk into the potatoes, then fold in the crème fraîche or cream. Season, to taste, with sea salt. Heat the milk and butter in a small pan over a medium heat, until the butter has melted (do not allow the mixture to boil). Beat the hot butter and milk into the potatoes, then fold in the crème fraîche or cream. Season, to taste, with sea salt. To serve, pile some of the crème fraîche mash onto each of four serving plates and spoon the coq au vin on top. To serve, pile some of the crème fraîche mash onto each of four serving plates and spoon the coq au vin on top. Recipe tips For special occasions Bill likes to blend the potatoes until smooth in a food mixer with a paddle attachment rather than mashing them."
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} | 4da5a78dfa683925d349b322d3a8120771ed560cf9d5ad53aa5b128cab42d845 | Jerk fried chicken strips recipe
An average of 5.0 out of 5 stars from 8 ratings A homemade dredge plus jerk marinade makes these fried chicken strips a flavour sensation! 750g/1lb 10oz plain flour 250g/9oz cornflour ½ tbsp cracked black pepper1 tbsp ground black pepper ½ tbsp dried thyme ½ tbsp dried oregano 1 tbsp mustard powder ½ tsp salt ½ tbsp chicken seasoning 1 tbsp white pepper 2 tbsp cayenne pepper 1 tsp celery salt 750g/1lb 10oz plain flour 250g/9oz cornflour ½ tbsp cracked black pepper 1 tbsp ground black pepper ½ tbsp dried thyme ½ tbsp dried oregano 1 tbsp mustard powder ½ tsp salt ½ tbsp chicken seasoning 1 tbsp white pepper 2 tbsp cayenne pepper 1 tsp celery salt 1 large onion, roughly chopped4 scotch bonnet chillies, roughly chopped4 spring onions, roughly chopped4 fresh thyme sprigs, roughly chopped4 bay leaves2 tbsp blended allspice berries 2 tbsp ground black pepper1 tbsp salt 4 garlic cloves2 tbsp grated root ginger 3 tbsp light brown sugar 1 tsp sage 1 tsp cinnamon 1 tsp nutmeg 250ml/9fl oz freshly squeezed orange juice 2 tsp dark soy sauce60ml/2½fl oz cider vinegar 1 large onion, roughly chopped 4 scotch bonnet chillies, roughly chopped 4 spring onions, roughly chopped 4 fresh thyme sprigs, roughly chopped 4 bay leaves 2 tbsp blended allspice berries 2 tbsp ground black pepper 1 tbsp salt 4 garlic cloves 2 tbsp grated root ginger 3 tbsp light brown sugar 1 tsp sage 1 tsp cinnamon 1 tsp nutmeg 250ml/9fl oz freshly squeezed orange juice 2 tsp dark soy sauce 60ml/2½fl oz cider vinegar 12 mini chicken filletscider vinegar, to wash the chicken400ml buttermilk 12 mini chicken fillets cider vinegar, to wash the chicken 400ml buttermilk Method Combine all the ingredients for the dredge and blend together using a blender. Set aside in a large tray.To make the jerk marinade, combine all the vegetables, herbs, spices and dry ingredients in a blender. Add the orange juice, soy sauce, cider vinegar and 125ml/4fl oz of water and blend to a coarse marinade. Wash the chicken strips in cider vinegar, then leave in the jerk marinade for 24 hours, or at least overnight in the fridge.Take the chicken strips out of the marinade and leave until they reach room temperature. Fully submerge the chicken in buttermilk, then remove the fillets and lay out in the dredge. Coat thoroughly in the dredge. If you like a thick coating you can repeat the process, by returning the chicken to the buttermilk then dredging a second time. Preheat a deep fat frying to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the coated strips for 5–6 minutes, depending on the size of the fillets and how many you are frying at once. When the fillets are golden brown and cooked through, remove from the fryer onto kitchen towel, to drain any excess oil. Serve immediately. Combine all the ingredients for the dredge and blend together using a blender. Set aside in a large tray. Combine all the ingredients for the dredge and blend together using a blender. Set aside in a large tray. To make the jerk marinade, combine all the vegetables, herbs, spices and dry ingredients in a blender. Add the orange juice, soy sauce, cider vinegar and 125ml/4fl oz of water and blend to a coarse marinade. To make the jerk marinade, combine all the vegetables, herbs, spices and dry ingredients in a blender. Add the orange juice, soy sauce, cider vinegar and 125ml/4fl oz of water and blend to a coarse marinade. Wash the chicken strips in cider vinegar, then leave in the jerk marinade for 24 hours, or at least overnight in the fridge. Wash the chicken strips in cider vinegar, then leave in the jerk marinade for 24 hours, or at least overnight in the fridge. Take the chicken strips out of the marinade and leave until they reach room temperature. Fully submerge the chicken in buttermilk, then remove the fillets and lay out in the dredge. Coat thoroughly in the dredge. If you like a thick coating you can repeat the process, by returning the chicken to the buttermilk then dredging a second time. Take the chicken strips out of the marinade and leave until they reach room temperature. Fully submerge the chicken in buttermilk, then remove the fillets and lay out in the dredge. Coat thoroughly in the dredge. If you like a thick coating you can repeat the process, by returning the chicken to the buttermilk then dredging a second time. Preheat a deep fat frying to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the coated strips for 5–6 minutes, depending on the size of the fillets and how many you are frying at once. When the fillets are golden brown and cooked through, remove from the fryer onto kitchen towel, to drain any excess oil. Serve immediately. Preheat a deep fat frying to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the coated strips for 5–6 minutes, depending on the size of the fillets and how many you are frying at once. When the fillets are golden brown and cooked through, remove from the fryer onto kitchen towel, to drain any excess oil. Serve immediately. Recipe tips Save excess marinade and dredge for other things, like popcorn chicken! | {
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"content": "An average of 5.0 out of 5 stars from 8 ratings A homemade dredge plus jerk marinade makes these fried chicken strips a flavour sensation! 750g/1lb 10oz plain flour 250g/9oz cornflour ½ tbsp cracked black pepper1 tbsp ground black pepper ½ tbsp dried thyme ½ tbsp dried oregano 1 tbsp mustard powder ½ tsp salt ½ tbsp chicken seasoning 1 tbsp white pepper 2 tbsp cayenne pepper 1 tsp celery salt 750g/1lb 10oz plain flour 250g/9oz cornflour ½ tbsp cracked black pepper 1 tbsp ground black pepper ½ tbsp dried thyme ½ tbsp dried oregano 1 tbsp mustard powder ½ tsp salt ½ tbsp chicken seasoning 1 tbsp white pepper 2 tbsp cayenne pepper 1 tsp celery salt 1 large onion, roughly chopped4 scotch bonnet chillies, roughly chopped4 spring onions, roughly chopped4 fresh thyme sprigs, roughly chopped4 bay leaves2 tbsp blended allspice berries 2 tbsp ground black pepper1 tbsp salt 4 garlic cloves2 tbsp grated root ginger 3 tbsp light brown sugar 1 tsp sage 1 tsp cinnamon 1 tsp nutmeg 250ml/9fl oz freshly squeezed orange juice 2 tsp dark soy sauce60ml/2½fl oz cider vinegar 1 large onion, roughly chopped 4 scotch bonnet chillies, roughly chopped 4 spring onions, roughly chopped 4 fresh thyme sprigs, roughly chopped 4 bay leaves 2 tbsp blended allspice berries 2 tbsp ground black pepper 1 tbsp salt 4 garlic cloves 2 tbsp grated root ginger 3 tbsp light brown sugar 1 tsp sage 1 tsp cinnamon 1 tsp nutmeg 250ml/9fl oz freshly squeezed orange juice 2 tsp dark soy sauce 60ml/2½fl oz cider vinegar 12 mini chicken filletscider vinegar, to wash the chicken400ml buttermilk 12 mini chicken fillets cider vinegar, to wash the chicken 400ml buttermilk Method Combine all the ingredients for the dredge and blend together using a blender. Set aside in a large tray.To make the jerk marinade, combine all the vegetables, herbs, spices and dry ingredients in a blender. Add the orange juice, soy sauce, cider vinegar and 125ml/4fl oz of water and blend to a coarse marinade. Wash the chicken strips in cider vinegar, then leave in the jerk marinade for 24 hours, or at least overnight in the fridge.Take the chicken strips out of the marinade and leave until they reach room temperature. Fully submerge the chicken in buttermilk, then remove the fillets and lay out in the dredge. Coat thoroughly in the dredge. If you like a thick coating you can repeat the process, by returning the chicken to the buttermilk then dredging a second time. Preheat a deep fat frying to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the coated strips for 5–6 minutes, depending on the size of the fillets and how many you are frying at once. When the fillets are golden brown and cooked through, remove from the fryer onto kitchen towel, to drain any excess oil. Serve immediately. Combine all the ingredients for the dredge and blend together using a blender. Set aside in a large tray. Combine all the ingredients for the dredge and blend together using a blender. Set aside in a large tray. To make the jerk marinade, combine all the vegetables, herbs, spices and dry ingredients in a blender. Add the orange juice, soy sauce, cider vinegar and 125ml/4fl oz of water and blend to a coarse marinade. To make the jerk marinade, combine all the vegetables, herbs, spices and dry ingredients in a blender. Add the orange juice, soy sauce, cider vinegar and 125ml/4fl oz of water and blend to a coarse marinade. Wash the chicken strips in cider vinegar, then leave in the jerk marinade for 24 hours, or at least overnight in the fridge. Wash the chicken strips in cider vinegar, then leave in the jerk marinade for 24 hours, or at least overnight in the fridge. Take the chicken strips out of the marinade and leave until they reach room temperature. Fully submerge the chicken in buttermilk, then remove the fillets and lay out in the dredge. Coat thoroughly in the dredge. If you like a thick coating you can repeat the process, by returning the chicken to the buttermilk then dredging a second time. Take the chicken strips out of the marinade and leave until they reach room temperature. Fully submerge the chicken in buttermilk, then remove the fillets and lay out in the dredge. Coat thoroughly in the dredge. If you like a thick coating you can repeat the process, by returning the chicken to the buttermilk then dredging a second time. Preheat a deep fat frying to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the coated strips for 5–6 minutes, depending on the size of the fillets and how many you are frying at once. When the fillets are golden brown and cooked through, remove from the fryer onto kitchen towel, to drain any excess oil. Serve immediately. Preheat a deep fat frying to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep fry the coated strips for 5–6 minutes, depending on the size of the fillets and how many you are frying at once. When the fillets are golden brown and cooked through, remove from the fryer onto kitchen towel, to drain any excess oil. Serve immediately. Recipe tips Save excess marinade and dredge for other things, like popcorn chicken!"
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} | c15dcd08d7f710b58b8d8009d7cbeed206e1008dbc4c9a919e50b069aa474daa | Buttermilk chicken wings, salsa and sweet potato recipe
Buttermilk chicken wings, corn salsa and sweet potato hasselbacks An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buttermilk_chicken_wings_13737_16x9.jpg Twice-fried chicken wings soused in hot sauce are the star in Matt Tebbutt’s impressive Tex-Mex inspired spread. 6 tbsp buttermilk 4 garlic cloves, finely chopped12 chicken wings with drumsticks 200g/7oz plain flour 100g/3½oz cornflour vegetable oil, for fryingsalt and freshly ground black pepper 6 tbsp buttermilk 4 garlic cloves, finely chopped 12 chicken wings with drumsticks 200g/7oz plain flour 100g/3½oz cornflour vegetable oil, for frying salt and freshly ground black pepper 120g/4¼oz butter 1–2 tbsp white wine vinegar ½ tsp Worcestershire sauce 150g/5½oz hot sauce ¼ tsp cayenne pepper ¼ tsp garlic powder 120g/4¼oz butter 1–2 tbsp white wine vinegar ½ tsp Worcestershire sauce 150g/5½oz hot sauce ¼ tsp cayenne pepper ¼ tsp garlic powder 100g/3½oz blue cheese 50ml/2fl oz buttermilk 50ml/2fl oz soured cream 100g/3½oz blue cheese 50ml/2fl oz buttermilk 50ml/2fl oz soured cream 2 corn on the cob, chargrilled 4 spring onions, chopped 2 dried ancho peppers, rehydrated and chopped 2 tbsp chopped jalapeño peppers 2 tbsp chopped fresh coriander 1 lime, juice onlysalt and freshly ground black pepper 2 corn on the cob, chargrilled 4 spring onions, chopped 2 dried ancho peppers, rehydrated and chopped 2 tbsp chopped jalapeño peppers 2 tbsp chopped fresh coriander 1 lime, juice only salt and freshly ground black pepper 2 sweet potatoes2 tbsp olive oil 50g/1¾oz butter, softened2 garlic cloves, finely chopped2 tbsp soured cream 1 tsp sweet smoked paprika salt 2 sweet potatoes 2 tbsp olive oil 50g/1¾oz butter, softened 2 garlic cloves, finely chopped 2 tbsp soured cream 1 tsp sweet smoked paprika salt Method To make the chicken wings, add the buttermilk, garlic, salt and pepper and chicken wings to a large bowl and mix. Cover and leave the meat to marinate for a few hours.Meanwhile, make the hot sauce. Add all the ingredients to a pan and bring to the boil, whisking all the time. Remove from the heat and cool, whisking occasionally to emulsify.To make the blue cheese dip, add all the ingredients to a food processor and blend until combined. Set aside. To make the corn salsa, slice the carred corn from the cob and mix with the remaining ingredients in a large bowl. Taste and adjust the seasoning as needed, then set aside. To make the hasselback sweet potatoes, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slice the potatoes three-quarters of the way through at regular intervals along the whole length, keeping them attached at the bottom. Place onto a baking tray. Drizzle with oil and sprinkle with salt, then rub the butter and garlic into them. Roast the potatoes for 45 minutes, basting regularly, until cooked through. Remove and spoon over the soured cream and smoked paprika.To cook the chicken wings, heat a deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour and cornstarch in a shallow bowl. Remove the wings from the marinade then toss in the flour mixture.Fry the chicken wings for 2–3 minutes, then remove and drain on kitchen paper. Increase the heat to 180C and re-fry the wings until golden and cooked through. This will take about 6–8 minutes.Heat up the hot sauce, then toss the cooked wings through the sauce. Serve with the blue cheese dip, corn salsa and hasselback sweet potatoes alongside. To make the chicken wings, add the buttermilk, garlic, salt and pepper and chicken wings to a large bowl and mix. Cover and leave the meat to marinate for a few hours. To make the chicken wings, add the buttermilk, garlic, salt and pepper and chicken wings to a large bowl and mix. Cover and leave the meat to marinate for a few hours. Meanwhile, make the hot sauce. Add all the ingredients to a pan and bring to the boil, whisking all the time. Remove from the heat and cool, whisking occasionally to emulsify. Meanwhile, make the hot sauce. Add all the ingredients to a pan and bring to the boil, whisking all the time. Remove from the heat and cool, whisking occasionally to emulsify. To make the blue cheese dip, add all the ingredients to a food processor and blend until combined. Set aside. To make the blue cheese dip, add all the ingredients to a food processor and blend until combined. Set aside. To make the corn salsa, slice the carred corn from the cob and mix with the remaining ingredients in a large bowl. Taste and adjust the seasoning as needed, then set aside. To make the corn salsa, slice the carred corn from the cob and mix with the remaining ingredients in a large bowl. Taste and adjust the seasoning as needed, then set aside. To make the hasselback sweet potatoes, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slice the potatoes three-quarters of the way through at regular intervals along the whole length, keeping them attached at the bottom. Place onto a baking tray. Drizzle with oil and sprinkle with salt, then rub the butter and garlic into them. To make the hasselback sweet potatoes, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slice the potatoes three-quarters of the way through at regular intervals along the whole length, keeping them attached at the bottom. Place onto a baking tray. Drizzle with oil and sprinkle with salt, then rub the butter and garlic into them. Roast the potatoes for 45 minutes, basting regularly, until cooked through. Remove and spoon over the soured cream and smoked paprika. Roast the potatoes for 45 minutes, basting regularly, until cooked through. Remove and spoon over the soured cream and smoked paprika. To cook the chicken wings, heat a deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour and cornstarch in a shallow bowl. Remove the wings from the marinade then toss in the flour mixture. To cook the chicken wings, heat a deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour and cornstarch in a shallow bowl. Remove the wings from the marinade then toss in the flour mixture. Fry the chicken wings for 2–3 minutes, then remove and drain on kitchen paper. Increase the heat to 180C and re-fry the wings until golden and cooked through. This will take about 6–8 minutes. Fry the chicken wings for 2–3 minutes, then remove and drain on kitchen paper. Increase the heat to 180C and re-fry the wings until golden and cooked through. This will take about 6–8 minutes. Heat up the hot sauce, then toss the cooked wings through the sauce. Serve with the blue cheese dip, corn salsa and hasselback sweet potatoes alongside. Heat up the hot sauce, then toss the cooked wings through the sauce. Serve with the blue cheese dip, corn salsa and hasselback sweet potatoes alongside. | {
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"content": "Buttermilk chicken wings, corn salsa and sweet potato hasselbacks An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buttermilk_chicken_wings_13737_16x9.jpg Twice-fried chicken wings soused in hot sauce are the star in Matt Tebbutt’s impressive Tex-Mex inspired spread. 6 tbsp buttermilk 4 garlic cloves, finely chopped12 chicken wings with drumsticks 200g/7oz plain flour 100g/3½oz cornflour vegetable oil, for fryingsalt and freshly ground black pepper 6 tbsp buttermilk 4 garlic cloves, finely chopped 12 chicken wings with drumsticks 200g/7oz plain flour 100g/3½oz cornflour vegetable oil, for frying salt and freshly ground black pepper 120g/4¼oz butter 1–2 tbsp white wine vinegar ½ tsp Worcestershire sauce 150g/5½oz hot sauce ¼ tsp cayenne pepper ¼ tsp garlic powder 120g/4¼oz butter 1–2 tbsp white wine vinegar ½ tsp Worcestershire sauce 150g/5½oz hot sauce ¼ tsp cayenne pepper ¼ tsp garlic powder 100g/3½oz blue cheese 50ml/2fl oz buttermilk 50ml/2fl oz soured cream 100g/3½oz blue cheese 50ml/2fl oz buttermilk 50ml/2fl oz soured cream 2 corn on the cob, chargrilled 4 spring onions, chopped 2 dried ancho peppers, rehydrated and chopped 2 tbsp chopped jalapeño peppers 2 tbsp chopped fresh coriander 1 lime, juice onlysalt and freshly ground black pepper 2 corn on the cob, chargrilled 4 spring onions, chopped 2 dried ancho peppers, rehydrated and chopped 2 tbsp chopped jalapeño peppers 2 tbsp chopped fresh coriander 1 lime, juice only salt and freshly ground black pepper 2 sweet potatoes2 tbsp olive oil 50g/1¾oz butter, softened2 garlic cloves, finely chopped2 tbsp soured cream 1 tsp sweet smoked paprika salt 2 sweet potatoes 2 tbsp olive oil 50g/1¾oz butter, softened 2 garlic cloves, finely chopped 2 tbsp soured cream 1 tsp sweet smoked paprika salt Method To make the chicken wings, add the buttermilk, garlic, salt and pepper and chicken wings to a large bowl and mix. Cover and leave the meat to marinate for a few hours.Meanwhile, make the hot sauce. Add all the ingredients to a pan and bring to the boil, whisking all the time. Remove from the heat and cool, whisking occasionally to emulsify.To make the blue cheese dip, add all the ingredients to a food processor and blend until combined. Set aside. To make the corn salsa, slice the carred corn from the cob and mix with the remaining ingredients in a large bowl. Taste and adjust the seasoning as needed, then set aside. To make the hasselback sweet potatoes, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slice the potatoes three-quarters of the way through at regular intervals along the whole length, keeping them attached at the bottom. Place onto a baking tray. Drizzle with oil and sprinkle with salt, then rub the butter and garlic into them. Roast the potatoes for 45 minutes, basting regularly, until cooked through. Remove and spoon over the soured cream and smoked paprika.To cook the chicken wings, heat a deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour and cornstarch in a shallow bowl. Remove the wings from the marinade then toss in the flour mixture.Fry the chicken wings for 2–3 minutes, then remove and drain on kitchen paper. Increase the heat to 180C and re-fry the wings until golden and cooked through. This will take about 6–8 minutes.Heat up the hot sauce, then toss the cooked wings through the sauce. Serve with the blue cheese dip, corn salsa and hasselback sweet potatoes alongside. To make the chicken wings, add the buttermilk, garlic, salt and pepper and chicken wings to a large bowl and mix. Cover and leave the meat to marinate for a few hours. To make the chicken wings, add the buttermilk, garlic, salt and pepper and chicken wings to a large bowl and mix. Cover and leave the meat to marinate for a few hours. Meanwhile, make the hot sauce. Add all the ingredients to a pan and bring to the boil, whisking all the time. Remove from the heat and cool, whisking occasionally to emulsify. Meanwhile, make the hot sauce. Add all the ingredients to a pan and bring to the boil, whisking all the time. Remove from the heat and cool, whisking occasionally to emulsify. To make the blue cheese dip, add all the ingredients to a food processor and blend until combined. Set aside. To make the blue cheese dip, add all the ingredients to a food processor and blend until combined. Set aside. To make the corn salsa, slice the carred corn from the cob and mix with the remaining ingredients in a large bowl. Taste and adjust the seasoning as needed, then set aside. To make the corn salsa, slice the carred corn from the cob and mix with the remaining ingredients in a large bowl. Taste and adjust the seasoning as needed, then set aside. To make the hasselback sweet potatoes, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slice the potatoes three-quarters of the way through at regular intervals along the whole length, keeping them attached at the bottom. Place onto a baking tray. Drizzle with oil and sprinkle with salt, then rub the butter and garlic into them. To make the hasselback sweet potatoes, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slice the potatoes three-quarters of the way through at regular intervals along the whole length, keeping them attached at the bottom. Place onto a baking tray. Drizzle with oil and sprinkle with salt, then rub the butter and garlic into them. Roast the potatoes for 45 minutes, basting regularly, until cooked through. Remove and spoon over the soured cream and smoked paprika. Roast the potatoes for 45 minutes, basting regularly, until cooked through. Remove and spoon over the soured cream and smoked paprika. To cook the chicken wings, heat a deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour and cornstarch in a shallow bowl. Remove the wings from the marinade then toss in the flour mixture. To cook the chicken wings, heat a deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the plain flour and cornstarch in a shallow bowl. Remove the wings from the marinade then toss in the flour mixture. Fry the chicken wings for 2–3 minutes, then remove and drain on kitchen paper. Increase the heat to 180C and re-fry the wings until golden and cooked through. This will take about 6–8 minutes. Fry the chicken wings for 2–3 minutes, then remove and drain on kitchen paper. Increase the heat to 180C and re-fry the wings until golden and cooked through. This will take about 6–8 minutes. Heat up the hot sauce, then toss the cooked wings through the sauce. Serve with the blue cheese dip, corn salsa and hasselback sweet potatoes alongside. Heat up the hot sauce, then toss the cooked wings through the sauce. Serve with the blue cheese dip, corn salsa and hasselback sweet potatoes alongside."
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} | 100304348c5c06803d2f8a2478463a731cd87482d86b0b1a5036b3e11a7e7e82 | Fried chicken with bread and butter pickles recipe
To make the bread and butter pickles, place the cucumber, onions and salt in a sieve set over a large bowl and cover with ice. Put some plates and other heavy items on top to weigh everything down and refrigerate for 3 hours. Drain off all of the liquid and rinse off all the salt in cold water. Drain again thoroughly. Meanwhile, heat the vinegar, sugar, turmeric, cloves, mustard seeds, fennel seeds and 1 tablespoon of water in a small saucepan. Add the cucumber and onion and cook for 5 minutes. Leave to cool. To make the ssamjang relish, place all the ingredients in a small bowl and whisk together until well combined. Set aside. To make the 'noodle crack' spice mixture, add all the ingredients to a food processor and pulse to a coarse powder. To make the fried chicken, rinse the chicken pieces in cold water and pat dry with kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Tip the flour, dried herbs, cayenne pepper, white pepper and salt into a large polythene bag. Shake until well combined. In a bowl, beat the evaporated milk and eggs together until well combined. Dip a chicken thigh into the milk mixture until completely coated, then place it in the polythene bag. Twist the bag closed and shake vigorously until the thigh is completely coated. Remove the thigh from the bag and set aside on a plate. Repeat with the remaining thighs. Carefully lower the chicken thighs into the hot oil, one at a time, using tongs. Cook for 15–20 minutes, turning regularly, until crisp and deep golden-brown. Remove using a slotted spoon and set aside to drain on kitchen paper. Check that the chicken is cooked through and has no traces of pink at the thickest part of the thigh. Drizzle the beef dripping over the cooked thighs then sprinkle 2 teaspoons of the “noodle crack” spice mixture all over them (the remaining mixture can be stored in an airtight jar). Transfer the chicken thighs to a serving platter and arrange the cucumber strips, lettuce leaves, kimchi, spring onion, bread and butter pickles and the bowl of ssamjang relish around the chicken. Serve immediately. To make the bread and butter pickles, place the cucumber, onions and salt in a sieve set over a large bowl and cover with ice. Put some plates and other heavy items on top to weigh everything down and refrigerate for 3 hours. Drain off all of the liquid and rinse off all the salt in cold water. Drain again thoroughly. To make the bread and butter pickles, place the cucumber, onions and salt in a sieve set over a large bowl and cover with ice. Put some plates and other heavy items on top to weigh everything down and refrigerate for 3 hours. Drain off all of the liquid and rinse off all the salt in cold water. Drain again thoroughly. Meanwhile, heat the vinegar, sugar, turmeric, cloves, mustard seeds, fennel seeds and 1 tablespoon of water in a small saucepan. Add the cucumber and onion and cook for 5 minutes. Leave to cool. Meanwhile, heat the vinegar, sugar, turmeric, cloves, mustard seeds, fennel seeds and 1 tablespoon of water in a small saucepan. Add the cucumber and onion and cook for 5 minutes. Leave to cool. To make the ssamjang relish, place all the ingredients in a small bowl and whisk together until well combined. Set aside. To make the ssamjang relish, place all the ingredients in a small bowl and whisk together until well combined. Set aside. To make the 'noodle crack' spice mixture, add all the ingredients to a food processor and pulse to a coarse powder. To make the 'noodle crack' spice mixture, add all the ingredients to a food processor and pulse to a coarse powder. To make the fried chicken, rinse the chicken pieces in cold water and pat dry with kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the fried chicken, rinse the chicken pieces in cold water and pat dry with kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Tip the flour, dried herbs, cayenne pepper, white pepper and salt into a large polythene bag. Shake until well combined. Tip the flour, dried herbs, cayenne pepper, white pepper and salt into a large polythene bag. Shake until well combined. In a bowl, beat the evaporated milk and eggs together until well combined. In a bowl, beat the evaporated milk and eggs together until well combined. Dip a chicken thigh into the milk mixture until completely coated, then place it in the polythene bag. Twist the bag closed and shake vigorously until the thigh is completely coated. Remove the thigh from the bag and set aside on a plate. Repeat with the remaining thighs. Dip a chicken thigh into the milk mixture until completely coated, then place it in the polythene bag. Twist the bag closed and shake vigorously until the thigh is completely coated. Remove the thigh from the bag and set aside on a plate. Repeat with the remaining thighs. Carefully lower the chicken thighs into the hot oil, one at a time, using tongs. Cook for 15–20 minutes, turning regularly, until crisp and deep golden-brown. Remove using a slotted spoon and set aside to drain on kitchen paper. Check that the chicken is cooked through and has no traces of pink at the thickest part of the thigh. Carefully lower the chicken thighs into the hot oil, one at a time, using tongs. Cook for 15–20 minutes, turning regularly, until crisp and deep golden-brown. Remove using a slotted spoon and set aside to drain on kitchen paper. Check that the chicken is cooked through and has no traces of pink at the thickest part of the thigh. Drizzle the beef dripping over the cooked thighs then sprinkle 2 teaspoons of the “noodle crack” spice mixture all over them (the remaining mixture can be stored in an airtight jar). Transfer the chicken thighs to a serving platter and arrange the cucumber strips, lettuce leaves, kimchi, spring onion, bread and butter pickles and the bowl of ssamjang relish around the chicken. Serve immediately. Drizzle the beef dripping over the cooked thighs then sprinkle 2 teaspoons of the “noodle crack” spice mixture all over them (the remaining mixture can be stored in an airtight jar). Transfer the chicken thighs to a serving platter and arrange the cucumber strips, lettuce leaves, kimchi, spring onion, bread and butter pickles and the bowl of ssamjang relish around the chicken. Serve immediately. | {
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"title": "Fried chicken with bread and butter pickles recipe",
"content": "To make the bread and butter pickles, place the cucumber, onions and salt in a sieve set over a large bowl and cover with ice. Put some plates and other heavy items on top to weigh everything down and refrigerate for 3 hours. Drain off all of the liquid and rinse off all the salt in cold water. Drain again thoroughly. Meanwhile, heat the vinegar, sugar, turmeric, cloves, mustard seeds, fennel seeds and 1 tablespoon of water in a small saucepan. Add the cucumber and onion and cook for 5 minutes. Leave to cool. To make the ssamjang relish, place all the ingredients in a small bowl and whisk together until well combined. Set aside. To make the 'noodle crack' spice mixture, add all the ingredients to a food processor and pulse to a coarse powder. To make the fried chicken, rinse the chicken pieces in cold water and pat dry with kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Tip the flour, dried herbs, cayenne pepper, white pepper and salt into a large polythene bag. Shake until well combined. In a bowl, beat the evaporated milk and eggs together until well combined. Dip a chicken thigh into the milk mixture until completely coated, then place it in the polythene bag. Twist the bag closed and shake vigorously until the thigh is completely coated. Remove the thigh from the bag and set aside on a plate. Repeat with the remaining thighs. Carefully lower the chicken thighs into the hot oil, one at a time, using tongs. Cook for 15–20 minutes, turning regularly, until crisp and deep golden-brown. Remove using a slotted spoon and set aside to drain on kitchen paper. Check that the chicken is cooked through and has no traces of pink at the thickest part of the thigh. Drizzle the beef dripping over the cooked thighs then sprinkle 2 teaspoons of the “noodle crack” spice mixture all over them (the remaining mixture can be stored in an airtight jar). Transfer the chicken thighs to a serving platter and arrange the cucumber strips, lettuce leaves, kimchi, spring onion, bread and butter pickles and the bowl of ssamjang relish around the chicken. Serve immediately. To make the bread and butter pickles, place the cucumber, onions and salt in a sieve set over a large bowl and cover with ice. Put some plates and other heavy items on top to weigh everything down and refrigerate for 3 hours. Drain off all of the liquid and rinse off all the salt in cold water. Drain again thoroughly. To make the bread and butter pickles, place the cucumber, onions and salt in a sieve set over a large bowl and cover with ice. Put some plates and other heavy items on top to weigh everything down and refrigerate for 3 hours. Drain off all of the liquid and rinse off all the salt in cold water. Drain again thoroughly. Meanwhile, heat the vinegar, sugar, turmeric, cloves, mustard seeds, fennel seeds and 1 tablespoon of water in a small saucepan. Add the cucumber and onion and cook for 5 minutes. Leave to cool. Meanwhile, heat the vinegar, sugar, turmeric, cloves, mustard seeds, fennel seeds and 1 tablespoon of water in a small saucepan. Add the cucumber and onion and cook for 5 minutes. Leave to cool. To make the ssamjang relish, place all the ingredients in a small bowl and whisk together until well combined. Set aside. To make the ssamjang relish, place all the ingredients in a small bowl and whisk together until well combined. Set aside. To make the 'noodle crack' spice mixture, add all the ingredients to a food processor and pulse to a coarse powder. To make the 'noodle crack' spice mixture, add all the ingredients to a food processor and pulse to a coarse powder. To make the fried chicken, rinse the chicken pieces in cold water and pat dry with kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the fried chicken, rinse the chicken pieces in cold water and pat dry with kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Tip the flour, dried herbs, cayenne pepper, white pepper and salt into a large polythene bag. Shake until well combined. Tip the flour, dried herbs, cayenne pepper, white pepper and salt into a large polythene bag. Shake until well combined. In a bowl, beat the evaporated milk and eggs together until well combined. In a bowl, beat the evaporated milk and eggs together until well combined. Dip a chicken thigh into the milk mixture until completely coated, then place it in the polythene bag. Twist the bag closed and shake vigorously until the thigh is completely coated. Remove the thigh from the bag and set aside on a plate. Repeat with the remaining thighs. Dip a chicken thigh into the milk mixture until completely coated, then place it in the polythene bag. Twist the bag closed and shake vigorously until the thigh is completely coated. Remove the thigh from the bag and set aside on a plate. Repeat with the remaining thighs. Carefully lower the chicken thighs into the hot oil, one at a time, using tongs. Cook for 15–20 minutes, turning regularly, until crisp and deep golden-brown. Remove using a slotted spoon and set aside to drain on kitchen paper. Check that the chicken is cooked through and has no traces of pink at the thickest part of the thigh. Carefully lower the chicken thighs into the hot oil, one at a time, using tongs. Cook for 15–20 minutes, turning regularly, until crisp and deep golden-brown. Remove using a slotted spoon and set aside to drain on kitchen paper. Check that the chicken is cooked through and has no traces of pink at the thickest part of the thigh. Drizzle the beef dripping over the cooked thighs then sprinkle 2 teaspoons of the “noodle crack” spice mixture all over them (the remaining mixture can be stored in an airtight jar). Transfer the chicken thighs to a serving platter and arrange the cucumber strips, lettuce leaves, kimchi, spring onion, bread and butter pickles and the bowl of ssamjang relish around the chicken. Serve immediately. Drizzle the beef dripping over the cooked thighs then sprinkle 2 teaspoons of the “noodle crack” spice mixture all over them (the remaining mixture can be stored in an airtight jar). Transfer the chicken thighs to a serving platter and arrange the cucumber strips, lettuce leaves, kimchi, spring onion, bread and butter pickles and the bowl of ssamjang relish around the chicken. Serve immediately."
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} | 5757ff87b5aa8eb8b1cd48b9e927a7dd5dceacd9b58ead705da9e91b7178a4d7 | Karaage (Japanese fried chicken) recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/karaagejapanese_fried_72994_16x9.jpg Succulent marinated chicken is coated with a light batter and deep-fried for irresistibly crisp karaage. Serve with kewpie mayo. This recipe is based on the Fried Chicken Karaage served at RAMEN DAYO in Glasgow. It has been adapted to make it easier to cook in a domestic kitchen. 400g/14oz skinless and boneless chicken thighs, cut into bite-size pieces2.5cm/1in piece fresh root ginger, peeled and finely grated2 garlic cloves, crushed3 tbsp light soy sauce3 tbsp cooking sake (rice wine) 400g/14oz skinless and boneless chicken thighs, cut into bite-size pieces 2.5cm/1in piece fresh root ginger, peeled and finely grated 2 garlic cloves, crushed 3 tbsp light soy sauce 3 tbsp cooking sake (rice wine) 50g/1¾oz cornflour 50g/1¾oz potato starch 50g/1¾oz plain flour 1 tbsp chicken stock powder¼ tsp shichimi togarashi, or ⅛ tsp mild red chilli powder 2 tsp sea salt generous pinch ground black pepper vegetable oil, for deep frying 50g/1¾oz cornflour 50g/1¾oz potato starch 50g/1¾oz plain flour 1 tbsp chicken stock powder ¼ tsp shichimi togarashi, or ⅛ tsp mild red chilli powder 2 tsp sea salt generous pinch ground black pepper vegetable oil, for deep frying 1 lemon, cut into wedgeskewpie mayonnaise 1 lemon, cut into wedges kewpie mayonnaise Method Place the chicken in a large bowl and add the ginger, garlic, soy sauce and cooking sake. Mix together, cover and transfer to the fridge to marinate for at least 30 minutes, or overnight.To make the coating, mix together the cornflour, potato starch and plain flour to combine. Add the chicken powder, togarashi or red chilli powder, sea salt and black pepper. Stir to combine. Drain any excess liquid from the chicken. In batches, dip the chicken into the coating, tossing and mixing to coat fully and evenly. Set aside on a plate and repeat until all the chicken is coated. Heat the vegetable oil in a deep-fat fryer to 180C, or fill a deep saucepan two-thirds full with oil and heat until a little flour sizzles on impact when dropped into the oil. CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the chicken in small batches for 3–4 minutes until they are a deep golden-brown colour. Carefully remove using a slotted spoon and allow to drain on a wire rack or plate lined with kitchen paper. Repeat until all the chicken is cooked through.Serve hot or cold with some lemon wedges and a squeeze of kewpie mayonnaise. Place the chicken in a large bowl and add the ginger, garlic, soy sauce and cooking sake. Mix together, cover and transfer to the fridge to marinate for at least 30 minutes, or overnight. Place the chicken in a large bowl and add the ginger, garlic, soy sauce and cooking sake. Mix together, cover and transfer to the fridge to marinate for at least 30 minutes, or overnight. To make the coating, mix together the cornflour, potato starch and plain flour to combine. Add the chicken powder, togarashi or red chilli powder, sea salt and black pepper. Stir to combine. To make the coating, mix together the cornflour, potato starch and plain flour to combine. Add the chicken powder, togarashi or red chilli powder, sea salt and black pepper. Stir to combine. Drain any excess liquid from the chicken. In batches, dip the chicken into the coating, tossing and mixing to coat fully and evenly. Set aside on a plate and repeat until all the chicken is coated. Drain any excess liquid from the chicken. In batches, dip the chicken into the coating, tossing and mixing to coat fully and evenly. Set aside on a plate and repeat until all the chicken is coated. Heat the vegetable oil in a deep-fat fryer to 180C, or fill a deep saucepan two-thirds full with oil and heat until a little flour sizzles on impact when dropped into the oil. CAUTION: Hot oil can be dangerous. Do not leave unattended. Heat the vegetable oil in a deep-fat fryer to 180C, or fill a deep saucepan two-thirds full with oil and heat until a little flour sizzles on impact when dropped into the oil. CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the chicken in small batches for 3–4 minutes until they are a deep golden-brown colour. Carefully remove using a slotted spoon and allow to drain on a wire rack or plate lined with kitchen paper. Repeat until all the chicken is cooked through. Fry the chicken in small batches for 3–4 minutes until they are a deep golden-brown colour. Carefully remove using a slotted spoon and allow to drain on a wire rack or plate lined with kitchen paper. Repeat until all the chicken is cooked through. Serve hot or cold with some lemon wedges and a squeeze of kewpie mayonnaise. Serve hot or cold with some lemon wedges and a squeeze of kewpie mayonnaise. | {
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"title": "Karaage (Japanese fried chicken) 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/karaagejapanese_fried_72994_16x9.jpg Succulent marinated chicken is coated with a light batter and deep-fried for irresistibly crisp karaage. Serve with kewpie mayo. This recipe is based on the Fried Chicken Karaage served at RAMEN DAYO in Glasgow. It has been adapted to make it easier to cook in a domestic kitchen. 400g/14oz skinless and boneless chicken thighs, cut into bite-size pieces2.5cm/1in piece fresh root ginger, peeled and finely grated2 garlic cloves, crushed3 tbsp light soy sauce3 tbsp cooking sake (rice wine) 400g/14oz skinless and boneless chicken thighs, cut into bite-size pieces 2.5cm/1in piece fresh root ginger, peeled and finely grated 2 garlic cloves, crushed 3 tbsp light soy sauce 3 tbsp cooking sake (rice wine) 50g/1¾oz cornflour 50g/1¾oz potato starch 50g/1¾oz plain flour 1 tbsp chicken stock powder¼ tsp shichimi togarashi, or ⅛ tsp mild red chilli powder 2 tsp sea salt generous pinch ground black pepper vegetable oil, for deep frying 50g/1¾oz cornflour 50g/1¾oz potato starch 50g/1¾oz plain flour 1 tbsp chicken stock powder ¼ tsp shichimi togarashi, or ⅛ tsp mild red chilli powder 2 tsp sea salt generous pinch ground black pepper vegetable oil, for deep frying 1 lemon, cut into wedgeskewpie mayonnaise 1 lemon, cut into wedges kewpie mayonnaise Method Place the chicken in a large bowl and add the ginger, garlic, soy sauce and cooking sake. Mix together, cover and transfer to the fridge to marinate for at least 30 minutes, or overnight.To make the coating, mix together the cornflour, potato starch and plain flour to combine. Add the chicken powder, togarashi or red chilli powder, sea salt and black pepper. Stir to combine. Drain any excess liquid from the chicken. In batches, dip the chicken into the coating, tossing and mixing to coat fully and evenly. Set aside on a plate and repeat until all the chicken is coated. Heat the vegetable oil in a deep-fat fryer to 180C, or fill a deep saucepan two-thirds full with oil and heat until a little flour sizzles on impact when dropped into the oil. CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the chicken in small batches for 3–4 minutes until they are a deep golden-brown colour. Carefully remove using a slotted spoon and allow to drain on a wire rack or plate lined with kitchen paper. Repeat until all the chicken is cooked through.Serve hot or cold with some lemon wedges and a squeeze of kewpie mayonnaise. Place the chicken in a large bowl and add the ginger, garlic, soy sauce and cooking sake. Mix together, cover and transfer to the fridge to marinate for at least 30 minutes, or overnight. Place the chicken in a large bowl and add the ginger, garlic, soy sauce and cooking sake. Mix together, cover and transfer to the fridge to marinate for at least 30 minutes, or overnight. To make the coating, mix together the cornflour, potato starch and plain flour to combine. Add the chicken powder, togarashi or red chilli powder, sea salt and black pepper. Stir to combine. To make the coating, mix together the cornflour, potato starch and plain flour to combine. Add the chicken powder, togarashi or red chilli powder, sea salt and black pepper. Stir to combine. Drain any excess liquid from the chicken. In batches, dip the chicken into the coating, tossing and mixing to coat fully and evenly. Set aside on a plate and repeat until all the chicken is coated. Drain any excess liquid from the chicken. In batches, dip the chicken into the coating, tossing and mixing to coat fully and evenly. Set aside on a plate and repeat until all the chicken is coated. Heat the vegetable oil in a deep-fat fryer to 180C, or fill a deep saucepan two-thirds full with oil and heat until a little flour sizzles on impact when dropped into the oil. CAUTION: Hot oil can be dangerous. Do not leave unattended. Heat the vegetable oil in a deep-fat fryer to 180C, or fill a deep saucepan two-thirds full with oil and heat until a little flour sizzles on impact when dropped into the oil. CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the chicken in small batches for 3–4 minutes until they are a deep golden-brown colour. Carefully remove using a slotted spoon and allow to drain on a wire rack or plate lined with kitchen paper. Repeat until all the chicken is cooked through. Fry the chicken in small batches for 3–4 minutes until they are a deep golden-brown colour. Carefully remove using a slotted spoon and allow to drain on a wire rack or plate lined with kitchen paper. Repeat until all the chicken is cooked through. Serve hot or cold with some lemon wedges and a squeeze of kewpie mayonnaise. Serve hot or cold with some lemon wedges and a squeeze of kewpie mayonnaise."
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} | c0fa2c6da4b527a5bfd974d4cf8b432d852aba3fd21217f64afbecf979ec1fa2 | Jerk chicken thighs recipe
An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicyjerkchickenthig_89120_16x9.jpg Chicken thighs are super cheap and full of flavour, coat with a jerk spice paste for a flavour sensation. 2 cloves garlic, roughly chopped2cm/1 inch piece fresh root ginger, roughly chopped1 yellow scotch bonnet chilli, chopped or 1 tsp dried chilli flakes1 tbsp chopped fresh thyme leaves1 tsp coriander seeds or ½ tsp ground coriander2 cloves, or a pinch of ground cloves½ tsp ground mixed spice 1 tsp curry powdersalt and freshly ground black pepper2 tbsp vegetable oil2 boneless chicken thighs25g/1oz butterlemon wedge, to serve 2 cloves garlic, roughly chopped 2cm/1 inch piece fresh root ginger, roughly chopped 1 yellow scotch bonnet chilli, chopped or 1 tsp dried chilli flakes 1 tbsp chopped fresh thyme leaves 1 tsp coriander seeds or ½ tsp ground coriander 2 cloves, or a pinch of ground cloves ½ tsp ground mixed spice 1 tsp curry powder salt and freshly ground black pepper 2 tbsp vegetable oil 2 boneless chicken thighs 25g/1oz butter lemon wedge, to serve 200g/7oz long grain rice1 red pepper, de-seeded and chopped 200g/7oz long grain rice 1 red pepper, de-seeded and chopped Method For the jerk chicken, put all the chicken ingredients except the chicken thighs and butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs.Heat the butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.)For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork.To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lemon wedge and serve. For the jerk chicken, put all the chicken ingredients except the chicken thighs and butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs. For the jerk chicken, put all the chicken ingredients except the chicken thighs and butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs. Heat the butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.) Heat the butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.) For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork. For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork. To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lemon wedge and serve. To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lemon wedge and serve. | {
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"title": "Jerk chicken thighs recipe",
"content": "An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicyjerkchickenthig_89120_16x9.jpg Chicken thighs are super cheap and full of flavour, coat with a jerk spice paste for a flavour sensation. 2 cloves garlic, roughly chopped2cm/1 inch piece fresh root ginger, roughly chopped1 yellow scotch bonnet chilli, chopped or 1 tsp dried chilli flakes1 tbsp chopped fresh thyme leaves1 tsp coriander seeds or ½ tsp ground coriander2 cloves, or a pinch of ground cloves½ tsp ground mixed spice 1 tsp curry powdersalt and freshly ground black pepper2 tbsp vegetable oil2 boneless chicken thighs25g/1oz butterlemon wedge, to serve 2 cloves garlic, roughly chopped 2cm/1 inch piece fresh root ginger, roughly chopped 1 yellow scotch bonnet chilli, chopped or 1 tsp dried chilli flakes 1 tbsp chopped fresh thyme leaves 1 tsp coriander seeds or ½ tsp ground coriander 2 cloves, or a pinch of ground cloves ½ tsp ground mixed spice 1 tsp curry powder salt and freshly ground black pepper 2 tbsp vegetable oil 2 boneless chicken thighs 25g/1oz butter lemon wedge, to serve 200g/7oz long grain rice1 red pepper, de-seeded and chopped 200g/7oz long grain rice 1 red pepper, de-seeded and chopped Method For the jerk chicken, put all the chicken ingredients except the chicken thighs and butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs.Heat the butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.)For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork.To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lemon wedge and serve. For the jerk chicken, put all the chicken ingredients except the chicken thighs and butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs. For the jerk chicken, put all the chicken ingredients except the chicken thighs and butter in a food processor and pulse to a rough paste. Rub the paste all over the chicken thighs. Heat the butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.) Heat the butter in a frying pan until frothing, then fry the chicken thighs for 7-8 minutes on both sides, or until golden-brown and cooked through. (The juices will run clear when the chicken is pierced in the thickest part with a skewer.) For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork. For the rice, put the rice in a saucepan and cover with double the amount of boiling water. Boil for 7-8 minutes, then add the peppers. Cook for a further 2-3 minutes, or until all the liquid is absorbed and the rice is tender. Fluff up the rice with a fork. To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lemon wedge and serve. To serve, spoon the rice and peppers onto a serving plate and place the fried chicken thighs on the side. Garnish with the lemon wedge and serve."
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} | 36fc7ed1bc9ec23a0bc5b7e1c218ff43b56be9a72224029a0bea5da6c9271cec | Jerk chicken and flatbreads recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerk_chicken_and_20341_16x9.jpg Jerk chicken is a popular party dish for good reason. It will bring sunshine to your plate on the cloudiest of days. 8 boneless chicken thighs, skin on (if possible) 8 boneless chicken thighs, skin on (if possible) 5 Scotch bonnet chillies, seeds removed 1 bunch spring onions, thinly sliced50g/1¾oz fresh coriander, roughly chopped1 lime, juice only2 tbsp palm sugar or soft light brown sugar1 tbsp soy sauce1 tbsp ground allspice5 garlic cloves, roughly chopped1 tbsp dark rum10–12 sprigs fresh thyme, leaves only½ tbsp ground cinnamon2cm/¾in fresh root ginger, roughly choppedsplash fresh orange juice3 tbsp vegetable oil, or enough to make a smooth pastesalt and freshly ground black pepper 5 Scotch bonnet chillies, seeds removed 1 bunch spring onions, thinly sliced 50g/1¾oz fresh coriander, roughly chopped 1 lime, juice only 2 tbsp palm sugar or soft light brown sugar 1 tbsp soy sauce 1 tbsp ground allspice 5 garlic cloves, roughly chopped 1 tbsp dark rum 10–12 sprigs fresh thyme, leaves only ½ tbsp ground cinnamon 2cm/¾in fresh root ginger, roughly chopped splash fresh orange juice 3 tbsp vegetable oil, or enough to make a smooth paste salt and freshly ground black pepper 50g/1¾oz butter, softened, cut into pieces180ml/6fl oz whole milk300g/10½oz plain flour, plus extra for dustingvegetable oil, for frying 50g/1¾oz butter, softened, cut into pieces 180ml/6fl oz whole milk 300g/10½oz plain flour, plus extra for dusting vegetable oil, for frying Method Put the jerk paste ingredients in a food processor and blend until smooth, using enough oil and orange juice to create a thick paste. Smother the chicken in the paste, cover and leave in the fridge for at least 2 hours, or preferably overnight.Preheat the oven to 180C/160C Fan/Gas 4.To make the flatbreads, beat the butter and milk together in a bowl. Slowly mix in the flour and ½ teaspoon salt until you have a dough consistency.Knead the dough on a lightly floured work surface until smooth. Wrap in cling film and chill in the fridge for 30 minutes.Meanwhile, place an ovenproof griddle pan over a high heat and cook the chicken on both sides until browned. Transfer the pan to the oven and bake for 40 minutes. (You could also cook this on a hot barbecue. Just make sure the chicken is fully cooked before serving.)Place the rested dough on a lightly floured work surface and divide into quarters. Roll each quarter out to 3mm thick.Using a heavy-based frying pan or skillet, heat a little oil over a medium heat and add a flatbread. Cook for 1–2 minutes on each sides, or until you reach your desired level of crispness. Serve the chicken with the warm flatbreads. Put the jerk paste ingredients in a food processor and blend until smooth, using enough oil and orange juice to create a thick paste. Smother the chicken in the paste, cover and leave in the fridge for at least 2 hours, or preferably overnight. Put the jerk paste ingredients in a food processor and blend until smooth, using enough oil and orange juice to create a thick paste. Smother the chicken in the paste, cover and leave in the fridge for at least 2 hours, or preferably overnight. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the flatbreads, beat the butter and milk together in a bowl. Slowly mix in the flour and ½ teaspoon salt until you have a dough consistency. To make the flatbreads, beat the butter and milk together in a bowl. Slowly mix in the flour and ½ teaspoon salt until you have a dough consistency. Knead the dough on a lightly floured work surface until smooth. Wrap in cling film and chill in the fridge for 30 minutes. Knead the dough on a lightly floured work surface until smooth. Wrap in cling film and chill in the fridge for 30 minutes. Meanwhile, place an ovenproof griddle pan over a high heat and cook the chicken on both sides until browned. Transfer the pan to the oven and bake for 40 minutes. (You could also cook this on a hot barbecue. Just make sure the chicken is fully cooked before serving.) Meanwhile, place an ovenproof griddle pan over a high heat and cook the chicken on both sides until browned. Transfer the pan to the oven and bake for 40 minutes. (You could also cook this on a hot barbecue. Just make sure the chicken is fully cooked before serving.) Place the rested dough on a lightly floured work surface and divide into quarters. Roll each quarter out to 3mm thick. Place the rested dough on a lightly floured work surface and divide into quarters. Roll each quarter out to 3mm thick. Using a heavy-based frying pan or skillet, heat a little oil over a medium heat and add a flatbread. Cook for 1–2 minutes on each sides, or until you reach your desired level of crispness. Serve the chicken with the warm flatbreads. Using a heavy-based frying pan or skillet, heat a little oil over a medium heat and add a flatbread. Cook for 1–2 minutes on each sides, or until you reach your desired level of crispness. Serve the chicken with the warm flatbreads. | {
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"title": "Jerk chicken and flatbreads recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerk_chicken_and_20341_16x9.jpg Jerk chicken is a popular party dish for good reason. It will bring sunshine to your plate on the cloudiest of days. 8 boneless chicken thighs, skin on (if possible) 8 boneless chicken thighs, skin on (if possible) 5 Scotch bonnet chillies, seeds removed 1 bunch spring onions, thinly sliced50g/1¾oz fresh coriander, roughly chopped1 lime, juice only2 tbsp palm sugar or soft light brown sugar1 tbsp soy sauce1 tbsp ground allspice5 garlic cloves, roughly chopped1 tbsp dark rum10–12 sprigs fresh thyme, leaves only½ tbsp ground cinnamon2cm/¾in fresh root ginger, roughly choppedsplash fresh orange juice3 tbsp vegetable oil, or enough to make a smooth pastesalt and freshly ground black pepper 5 Scotch bonnet chillies, seeds removed 1 bunch spring onions, thinly sliced 50g/1¾oz fresh coriander, roughly chopped 1 lime, juice only 2 tbsp palm sugar or soft light brown sugar 1 tbsp soy sauce 1 tbsp ground allspice 5 garlic cloves, roughly chopped 1 tbsp dark rum 10–12 sprigs fresh thyme, leaves only ½ tbsp ground cinnamon 2cm/¾in fresh root ginger, roughly chopped splash fresh orange juice 3 tbsp vegetable oil, or enough to make a smooth paste salt and freshly ground black pepper 50g/1¾oz butter, softened, cut into pieces180ml/6fl oz whole milk300g/10½oz plain flour, plus extra for dustingvegetable oil, for frying 50g/1¾oz butter, softened, cut into pieces 180ml/6fl oz whole milk 300g/10½oz plain flour, plus extra for dusting vegetable oil, for frying Method Put the jerk paste ingredients in a food processor and blend until smooth, using enough oil and orange juice to create a thick paste. Smother the chicken in the paste, cover and leave in the fridge for at least 2 hours, or preferably overnight.Preheat the oven to 180C/160C Fan/Gas 4.To make the flatbreads, beat the butter and milk together in a bowl. Slowly mix in the flour and ½ teaspoon salt until you have a dough consistency.Knead the dough on a lightly floured work surface until smooth. Wrap in cling film and chill in the fridge for 30 minutes.Meanwhile, place an ovenproof griddle pan over a high heat and cook the chicken on both sides until browned. Transfer the pan to the oven and bake for 40 minutes. (You could also cook this on a hot barbecue. Just make sure the chicken is fully cooked before serving.)Place the rested dough on a lightly floured work surface and divide into quarters. Roll each quarter out to 3mm thick.Using a heavy-based frying pan or skillet, heat a little oil over a medium heat and add a flatbread. Cook for 1–2 minutes on each sides, or until you reach your desired level of crispness. Serve the chicken with the warm flatbreads. Put the jerk paste ingredients in a food processor and blend until smooth, using enough oil and orange juice to create a thick paste. Smother the chicken in the paste, cover and leave in the fridge for at least 2 hours, or preferably overnight. Put the jerk paste ingredients in a food processor and blend until smooth, using enough oil and orange juice to create a thick paste. Smother the chicken in the paste, cover and leave in the fridge for at least 2 hours, or preferably overnight. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the flatbreads, beat the butter and milk together in a bowl. Slowly mix in the flour and ½ teaspoon salt until you have a dough consistency. To make the flatbreads, beat the butter and milk together in a bowl. Slowly mix in the flour and ½ teaspoon salt until you have a dough consistency. Knead the dough on a lightly floured work surface until smooth. Wrap in cling film and chill in the fridge for 30 minutes. Knead the dough on a lightly floured work surface until smooth. Wrap in cling film and chill in the fridge for 30 minutes. Meanwhile, place an ovenproof griddle pan over a high heat and cook the chicken on both sides until browned. Transfer the pan to the oven and bake for 40 minutes. (You could also cook this on a hot barbecue. Just make sure the chicken is fully cooked before serving.) Meanwhile, place an ovenproof griddle pan over a high heat and cook the chicken on both sides until browned. Transfer the pan to the oven and bake for 40 minutes. (You could also cook this on a hot barbecue. Just make sure the chicken is fully cooked before serving.) Place the rested dough on a lightly floured work surface and divide into quarters. Roll each quarter out to 3mm thick. Place the rested dough on a lightly floured work surface and divide into quarters. Roll each quarter out to 3mm thick. Using a heavy-based frying pan or skillet, heat a little oil over a medium heat and add a flatbread. Cook for 1–2 minutes on each sides, or until you reach your desired level of crispness. Serve the chicken with the warm flatbreads. Using a heavy-based frying pan or skillet, heat a little oil over a medium heat and add a flatbread. Cook for 1–2 minutes on each sides, or until you reach your desired level of crispness. Serve the chicken with the warm flatbreads."
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} | 80590d5e2b618c6b5933bf2b246ff9ed99a66567860fc9343f63e9481f2e62d2 | Jerk chicken recipe
An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerkchicken_10680_16x9.jpg Bring your barbecue to life with a great jerk chicken recipe from James Martin. It's hot and sour with plenty of Scotch bonnet chillies. Serve with rice and peas. 6 chicken breasts, or chicken thighs, bones removed 6 chicken breasts, or chicken thighs, bones removed 225g/8oz onions, quartered1-1½ Scotch bonnet chillies according to taste, halved and seeded50g/2oz root ginger, peeled and chopped roughly ½ tsp ground allspicesmall bunch fresh thyme, leaves only1 tsp freshly ground black pepper120ml/4fl oz white wine vinegar120ml/4fl oz dark soy sauce 225g/8oz onions, quartered 1-1½ Scotch bonnet chillies according to taste, halved and seeded 50g/2oz root ginger, peeled and chopped roughly ½ tsp ground allspice small bunch fresh thyme, leaves only 1 tsp freshly ground black pepper 120ml/4fl oz white wine vinegar 120ml/4fl oz dark soy sauce rice and peas1 pineapple, peeled, cored and cut in wedges4 limes, 3 cut in wedges, 1 juice only rice and peas 1 pineapple, peeled, cored and cut in wedges 4 limes, 3 cut in wedges, 1 juice only Method Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth.Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight.On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath.Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime.Serve the jerk chicken with the rice and peas, pineapple and wedges of lime on the side. Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth. Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth. Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight. Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight. On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath. On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath. Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime. Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime. Serve the jerk chicken with the rice and peas, pineapple and wedges of lime on the side. Serve the jerk chicken with the rice and peas, pineapple and wedges of lime on the side. Recipe tips Pour this authentic spicy jerk chicken marinade over chicken, seafood or even aubergines to make them come over all Caribbean. | {
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"content": "An average of 3.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerkchicken_10680_16x9.jpg Bring your barbecue to life with a great jerk chicken recipe from James Martin. It's hot and sour with plenty of Scotch bonnet chillies. Serve with rice and peas. 6 chicken breasts, or chicken thighs, bones removed 6 chicken breasts, or chicken thighs, bones removed 225g/8oz onions, quartered1-1½ Scotch bonnet chillies according to taste, halved and seeded50g/2oz root ginger, peeled and chopped roughly ½ tsp ground allspicesmall bunch fresh thyme, leaves only1 tsp freshly ground black pepper120ml/4fl oz white wine vinegar120ml/4fl oz dark soy sauce 225g/8oz onions, quartered 1-1½ Scotch bonnet chillies according to taste, halved and seeded 50g/2oz root ginger, peeled and chopped roughly ½ tsp ground allspice small bunch fresh thyme, leaves only 1 tsp freshly ground black pepper 120ml/4fl oz white wine vinegar 120ml/4fl oz dark soy sauce rice and peas1 pineapple, peeled, cored and cut in wedges4 limes, 3 cut in wedges, 1 juice only rice and peas 1 pineapple, peeled, cored and cut in wedges 4 limes, 3 cut in wedges, 1 juice only Method Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth.Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight.On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath.Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime.Serve the jerk chicken with the rice and peas, pineapple and wedges of lime on the side. Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth. Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth. Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight. Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight. On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath. On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath. Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime. Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime. Serve the jerk chicken with the rice and peas, pineapple and wedges of lime on the side. Serve the jerk chicken with the rice and peas, pineapple and wedges of lime on the side. Recipe tips Pour this authentic spicy jerk chicken marinade over chicken, seafood or even aubergines to make them come over all Caribbean."
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} | c2df8d603d214990aeb913d9b8fbcfa71a05a8b390715e14b9fee6b2e0209206 | Homestyle jerk chicken wings recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homestyle_jerk_chicken_81599_16x9.jpg Chicken is king with these chick-king wings! They’ll take you on a flavoursome journey and where you land is up to you! Jerk seasonings are just made for barbecue food. Once you put smoke on ingredients the flavours need to be good and strong so the spices have lots of oomph. 4 tsp all-purpose seasoning2 tsp ground ginger6 tbsp cider vinegar1 Scotch bonnet chilli, very finely chopped2 tsp finely grated nutmeg2 tbsp olive oil16 chicken wingslime wedges, to serve 4 tsp all-purpose seasoning 2 tsp ground ginger 6 tbsp cider vinegar 1 Scotch bonnet chilli, very finely chopped 2 tsp finely grated nutmeg 2 tbsp olive oil 16 chicken wings lime wedges, to serve Method Mix all the ingredients excep the chicken in a shallow dish then add the wings, turning them to coat really well. Cover and marinate in the fridge, ideally overnight, or for at least an hour.Light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat. Barbecue the chicken wings for about 10–15 minutes, turning them over when they’re patched with brown. Check they are really cooked through with the tip of a knife – there should be no pink meat and the juices will run clear. Serve with wedges of lime to squeeze over. Mix all the ingredients excep the chicken in a shallow dish then add the wings, turning them to coat really well. Cover and marinate in the fridge, ideally overnight, or for at least an hour. Mix all the ingredients excep the chicken in a shallow dish then add the wings, turning them to coat really well. Cover and marinate in the fridge, ideally overnight, or for at least an hour. Light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat. Light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat. Barbecue the chicken wings for about 10–15 minutes, turning them over when they’re patched with brown. Check they are really cooked through with the tip of a knife – there should be no pink meat and the juices will run clear. Serve with wedges of lime to squeeze over. Barbecue the chicken wings for about 10–15 minutes, turning them over when they’re patched with brown. Check they are really cooked through with the tip of a knife – there should be no pink meat and the juices will run clear. Serve with wedges of lime to squeeze over. | {
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"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homestyle_jerk_chicken_81599_16x9.jpg Chicken is king with these chick-king wings! They’ll take you on a flavoursome journey and where you land is up to you! Jerk seasonings are just made for barbecue food. Once you put smoke on ingredients the flavours need to be good and strong so the spices have lots of oomph. 4 tsp all-purpose seasoning2 tsp ground ginger6 tbsp cider vinegar1 Scotch bonnet chilli, very finely chopped2 tsp finely grated nutmeg2 tbsp olive oil16 chicken wingslime wedges, to serve 4 tsp all-purpose seasoning 2 tsp ground ginger 6 tbsp cider vinegar 1 Scotch bonnet chilli, very finely chopped 2 tsp finely grated nutmeg 2 tbsp olive oil 16 chicken wings lime wedges, to serve Method Mix all the ingredients excep the chicken in a shallow dish then add the wings, turning them to coat really well. Cover and marinate in the fridge, ideally overnight, or for at least an hour.Light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat. Barbecue the chicken wings for about 10–15 minutes, turning them over when they’re patched with brown. Check they are really cooked through with the tip of a knife – there should be no pink meat and the juices will run clear. Serve with wedges of lime to squeeze over. Mix all the ingredients excep the chicken in a shallow dish then add the wings, turning them to coat really well. Cover and marinate in the fridge, ideally overnight, or for at least an hour. Mix all the ingredients excep the chicken in a shallow dish then add the wings, turning them to coat really well. Cover and marinate in the fridge, ideally overnight, or for at least an hour. Light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat. Light the barbecue about 30 minutes before you want to eat, so that the flames die down, the coals have a coating of grey ash and produce a steady heat. Barbecue the chicken wings for about 10–15 minutes, turning them over when they’re patched with brown. Check they are really cooked through with the tip of a knife – there should be no pink meat and the juices will run clear. Serve with wedges of lime to squeeze over. Barbecue the chicken wings for about 10–15 minutes, turning them over when they’re patched with brown. Check they are really cooked through with the tip of a knife – there should be no pink meat and the juices will run clear. Serve with wedges of lime to squeeze over."
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} | b8d9dd9fd4bb1467a9e949531229ffac0a13f25a2ffdcc3672f984c16e3c3559 | Sticky jerk chicken wings recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stickyjerkwingswiths_91690_16x9.jpg Sweetness counteracts the hot kick of jerk spices in these sticky jerk chicken wings - brilliant finger food! 4 spring onions, green part only, chopped1 Scotch bonnet chilli, chopped3cm/1¼in piece root ginger, chopped2 tbsp fresh thyme leaves100ml/3½fl oz cider vinegar3 tbsp clear honey2 tsp ground allspice1 tsp ground cinnamon2 tbsp olive oilsalt and freshly ground black pepper 4 spring onions, green part only, chopped 1 Scotch bonnet chilli, chopped 3cm/1¼in piece root ginger, chopped 2 tbsp fresh thyme leaves 100ml/3½fl oz cider vinegar 3 tbsp clear honey 2 tsp ground allspice 1 tsp ground cinnamon 2 tbsp olive oil salt and freshly ground black pepper 12 chicken wings4 long, mild red chillies, left whole 12 chicken wings 4 long, mild red chillies, left whole 2 tbsp soft light brown sugar2 seedless oranges, cut into quarters 2 tbsp soft light brown sugar 2 seedless oranges, cut into quarters Method For the jerk marinade, blend all of the jerk marinade ingredients in a food processor until they form a smooth paste. For the chicken wings, place the chicken wings into an ovenproof dish and pour over the jerk marinade, turning the wings to coat them in the marinade. Cover the dish and chill in the fridge for at least four hours, or ideally overnight, turning the wings over every 2-3 hours.Half an hour before you want to eat, light the barbecue. (Alternatively, preheat the grill to 190C/375F/Gas 5.) When the flames have died down and the coals have turned ash-white, place the wings onto the grill and cook for 12-15 minutes, turning them over every so often and basting with the remaining jerk marinade, until the wings are golden-brown all over and are completely cooked through (the chicken wings are cooked through when the juices run clear when pierced in the thickest part using a skewer).Meanwhile, place the whole chillies onto the grill. Barbecue for 3-4 minutes, turning occasionally, or until golden-brown grill marks appear on all sides. Remove from the grill and keep warm.Meanwhile, for the sugared oranges, sprinkle the sugar onto a plate. Dredge the cut sides of each orange quarter in the sugar, then place the orange quarters, cut-sides down, onto the grill. Grill for 3-4 minutes, or until the sugar melts and turns golden-brown. To serve, place three jerk chicken wings onto each of four serving plates. Place two sugared orange quarters and one grilled chilli alongside each serving of chicken wings. For the jerk marinade, blend all of the jerk marinade ingredients in a food processor until they form a smooth paste. For the jerk marinade, blend all of the jerk marinade ingredients in a food processor until they form a smooth paste. For the chicken wings, place the chicken wings into an ovenproof dish and pour over the jerk marinade, turning the wings to coat them in the marinade. Cover the dish and chill in the fridge for at least four hours, or ideally overnight, turning the wings over every 2-3 hours. For the chicken wings, place the chicken wings into an ovenproof dish and pour over the jerk marinade, turning the wings to coat them in the marinade. Cover the dish and chill in the fridge for at least four hours, or ideally overnight, turning the wings over every 2-3 hours. Half an hour before you want to eat, light the barbecue. (Alternatively, preheat the grill to 190C/375F/Gas 5.) When the flames have died down and the coals have turned ash-white, place the wings onto the grill and cook for 12-15 minutes, turning them over every so often and basting with the remaining jerk marinade, until the wings are golden-brown all over and are completely cooked through (the chicken wings are cooked through when the juices run clear when pierced in the thickest part using a skewer). Half an hour before you want to eat, light the barbecue. (Alternatively, preheat the grill to 190C/375F/Gas 5.) When the flames have died down and the coals have turned ash-white, place the wings onto the grill and cook for 12-15 minutes, turning them over every so often and basting with the remaining jerk marinade, until the wings are golden-brown all over and are completely cooked through (the chicken wings are cooked through when the juices run clear when pierced in the thickest part using a skewer). Meanwhile, place the whole chillies onto the grill. Barbecue for 3-4 minutes, turning occasionally, or until golden-brown grill marks appear on all sides. Remove from the grill and keep warm. Meanwhile, place the whole chillies onto the grill. Barbecue for 3-4 minutes, turning occasionally, or until golden-brown grill marks appear on all sides. Remove from the grill and keep warm. Meanwhile, for the sugared oranges, sprinkle the sugar onto a plate. Dredge the cut sides of each orange quarter in the sugar, then place the orange quarters, cut-sides down, onto the grill. Grill for 3-4 minutes, or until the sugar melts and turns golden-brown. Meanwhile, for the sugared oranges, sprinkle the sugar onto a plate. Dredge the cut sides of each orange quarter in the sugar, then place the orange quarters, cut-sides down, onto the grill. Grill for 3-4 minutes, or until the sugar melts and turns golden-brown. To serve, place three jerk chicken wings onto each of four serving plates. Place two sugared orange quarters and one grilled chilli alongside each serving of chicken wings. To serve, place three jerk chicken wings onto each of four serving plates. Place two sugared orange quarters and one grilled chilli alongside each serving of chicken wings. | {
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"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stickyjerkwingswiths_91690_16x9.jpg Sweetness counteracts the hot kick of jerk spices in these sticky jerk chicken wings - brilliant finger food! 4 spring onions, green part only, chopped1 Scotch bonnet chilli, chopped3cm/1¼in piece root ginger, chopped2 tbsp fresh thyme leaves100ml/3½fl oz cider vinegar3 tbsp clear honey2 tsp ground allspice1 tsp ground cinnamon2 tbsp olive oilsalt and freshly ground black pepper 4 spring onions, green part only, chopped 1 Scotch bonnet chilli, chopped 3cm/1¼in piece root ginger, chopped 2 tbsp fresh thyme leaves 100ml/3½fl oz cider vinegar 3 tbsp clear honey 2 tsp ground allspice 1 tsp ground cinnamon 2 tbsp olive oil salt and freshly ground black pepper 12 chicken wings4 long, mild red chillies, left whole 12 chicken wings 4 long, mild red chillies, left whole 2 tbsp soft light brown sugar2 seedless oranges, cut into quarters 2 tbsp soft light brown sugar 2 seedless oranges, cut into quarters Method For the jerk marinade, blend all of the jerk marinade ingredients in a food processor until they form a smooth paste. For the chicken wings, place the chicken wings into an ovenproof dish and pour over the jerk marinade, turning the wings to coat them in the marinade. Cover the dish and chill in the fridge for at least four hours, or ideally overnight, turning the wings over every 2-3 hours.Half an hour before you want to eat, light the barbecue. (Alternatively, preheat the grill to 190C/375F/Gas 5.) When the flames have died down and the coals have turned ash-white, place the wings onto the grill and cook for 12-15 minutes, turning them over every so often and basting with the remaining jerk marinade, until the wings are golden-brown all over and are completely cooked through (the chicken wings are cooked through when the juices run clear when pierced in the thickest part using a skewer).Meanwhile, place the whole chillies onto the grill. Barbecue for 3-4 minutes, turning occasionally, or until golden-brown grill marks appear on all sides. Remove from the grill and keep warm.Meanwhile, for the sugared oranges, sprinkle the sugar onto a plate. Dredge the cut sides of each orange quarter in the sugar, then place the orange quarters, cut-sides down, onto the grill. Grill for 3-4 minutes, or until the sugar melts and turns golden-brown. To serve, place three jerk chicken wings onto each of four serving plates. Place two sugared orange quarters and one grilled chilli alongside each serving of chicken wings. For the jerk marinade, blend all of the jerk marinade ingredients in a food processor until they form a smooth paste. For the jerk marinade, blend all of the jerk marinade ingredients in a food processor until they form a smooth paste. For the chicken wings, place the chicken wings into an ovenproof dish and pour over the jerk marinade, turning the wings to coat them in the marinade. Cover the dish and chill in the fridge for at least four hours, or ideally overnight, turning the wings over every 2-3 hours. For the chicken wings, place the chicken wings into an ovenproof dish and pour over the jerk marinade, turning the wings to coat them in the marinade. Cover the dish and chill in the fridge for at least four hours, or ideally overnight, turning the wings over every 2-3 hours. Half an hour before you want to eat, light the barbecue. (Alternatively, preheat the grill to 190C/375F/Gas 5.) When the flames have died down and the coals have turned ash-white, place the wings onto the grill and cook for 12-15 minutes, turning them over every so often and basting with the remaining jerk marinade, until the wings are golden-brown all over and are completely cooked through (the chicken wings are cooked through when the juices run clear when pierced in the thickest part using a skewer). Half an hour before you want to eat, light the barbecue. (Alternatively, preheat the grill to 190C/375F/Gas 5.) When the flames have died down and the coals have turned ash-white, place the wings onto the grill and cook for 12-15 minutes, turning them over every so often and basting with the remaining jerk marinade, until the wings are golden-brown all over and are completely cooked through (the chicken wings are cooked through when the juices run clear when pierced in the thickest part using a skewer). Meanwhile, place the whole chillies onto the grill. Barbecue for 3-4 minutes, turning occasionally, or until golden-brown grill marks appear on all sides. Remove from the grill and keep warm. Meanwhile, place the whole chillies onto the grill. Barbecue for 3-4 minutes, turning occasionally, or until golden-brown grill marks appear on all sides. Remove from the grill and keep warm. Meanwhile, for the sugared oranges, sprinkle the sugar onto a plate. Dredge the cut sides of each orange quarter in the sugar, then place the orange quarters, cut-sides down, onto the grill. Grill for 3-4 minutes, or until the sugar melts and turns golden-brown. Meanwhile, for the sugared oranges, sprinkle the sugar onto a plate. Dredge the cut sides of each orange quarter in the sugar, then place the orange quarters, cut-sides down, onto the grill. Grill for 3-4 minutes, or until the sugar melts and turns golden-brown. To serve, place three jerk chicken wings onto each of four serving plates. Place two sugared orange quarters and one grilled chilli alongside each serving of chicken wings. To serve, place three jerk chicken wings onto each of four serving plates. Place two sugared orange quarters and one grilled chilli alongside each serving of chicken wings."
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} | e50967e6fdd178458b4fe6f6bc532dcc62b1c27757009806d093f866b2aaa092 | Simple pork satay skewers recipe
An average of 0.0 out of 5 stars from 0 ratings These satay pork skewers are great as an appetiser to any meal or even just for portable party snacking! Serve along side the Thai fishcakes and larb gai for the perfect Thai tapas. You will need 4 wooden skewers for this recipe. 2 tsp coriander seeds1 tsp cumin seeds1 tbsp caster sugar1 thumb-sized piece ginger, finely chopped2 garlic cloves1 tsp ground turmeric2 tbsp sunflower oil1 pork loin, cut into thin strips lengthways 2 tsp coriander seeds 1 tsp cumin seeds 1 tbsp caster sugar 1 thumb-sized piece ginger, finely chopped 2 garlic cloves 1 tsp ground turmeric 2 tbsp sunflower oil 1 pork loin, cut into thin strips lengthways 1 thumb-sized piece ginger, finely grated1 garlic clove, finely chopped1 red chilli, finely chopped1 tbsp sunflower oil, plus extra for frying2 tbsp soy sauce2 tbsp crunchy peanut butter200ml/7fl oz coconut milk1 lime, juice onlyhandful toasted sesame seeds 1 thumb-sized piece ginger, finely grated 1 garlic clove, finely chopped 1 red chilli, finely chopped 1 tbsp sunflower oil, plus extra for frying 2 tbsp soy sauce 2 tbsp crunchy peanut butter 200ml/7fl oz coconut milk 1 lime, juice only handful toasted sesame seeds Method Soak your skewers in water for 15 minutes if wooden.In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and garlic, then stir through the turmeric and sunflower oil.Toss the pork pieces together with the spice mixture in a bowl and thread evenly onto the skewers. Set aside to marinate in the fridge for at least 1 hour.Meanwhile, to make the sauce, pound the ginger, garlic and chilli in a pestle and mortar until it forms a paste.In a small saucepan, heat the sunflower oil and fry the paste for 30–40 seconds. Add the soy sauce, peanut butter, coconut milk and bring to the boil. Reduce the heat and allow to simmer, stirring until the sauce thickens. Squeeze in the lime juice and remove from the heat and set aside.Heat a griddle pan on high heat. Brush the pork skewers with oil and then fry them for 2–3 minutes each side until cooked through. Remove from the heat and place on plates. Drizzle over the satay sauce and top with a sprinkling of toasted sesame seeds. Soak your skewers in water for 15 minutes if wooden. Soak your skewers in water for 15 minutes if wooden. In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and garlic, then stir through the turmeric and sunflower oil. In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and garlic, then stir through the turmeric and sunflower oil. Toss the pork pieces together with the spice mixture in a bowl and thread evenly onto the skewers. Set aside to marinate in the fridge for at least 1 hour. Toss the pork pieces together with the spice mixture in a bowl and thread evenly onto the skewers. Set aside to marinate in the fridge for at least 1 hour. Meanwhile, to make the sauce, pound the ginger, garlic and chilli in a pestle and mortar until it forms a paste. Meanwhile, to make the sauce, pound the ginger, garlic and chilli in a pestle and mortar until it forms a paste. In a small saucepan, heat the sunflower oil and fry the paste for 30–40 seconds. Add the soy sauce, peanut butter, coconut milk and bring to the boil. Reduce the heat and allow to simmer, stirring until the sauce thickens. Squeeze in the lime juice and remove from the heat and set aside. In a small saucepan, heat the sunflower oil and fry the paste for 30–40 seconds. Add the soy sauce, peanut butter, coconut milk and bring to the boil. Reduce the heat and allow to simmer, stirring until the sauce thickens. Squeeze in the lime juice and remove from the heat and set aside. Heat a griddle pan on high heat. Brush the pork skewers with oil and then fry them for 2–3 minutes each side until cooked through. Remove from the heat and place on plates. Drizzle over the satay sauce and top with a sprinkling of toasted sesame seeds. Heat a griddle pan on high heat. Brush the pork skewers with oil and then fry them for 2–3 minutes each side until cooked through. Remove from the heat and place on plates. Drizzle over the satay sauce and top with a sprinkling of toasted sesame seeds. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings These satay pork skewers are great as an appetiser to any meal or even just for portable party snacking! Serve along side the Thai fishcakes and larb gai for the perfect Thai tapas. You will need 4 wooden skewers for this recipe. 2 tsp coriander seeds1 tsp cumin seeds1 tbsp caster sugar1 thumb-sized piece ginger, finely chopped2 garlic cloves1 tsp ground turmeric2 tbsp sunflower oil1 pork loin, cut into thin strips lengthways 2 tsp coriander seeds 1 tsp cumin seeds 1 tbsp caster sugar 1 thumb-sized piece ginger, finely chopped 2 garlic cloves 1 tsp ground turmeric 2 tbsp sunflower oil 1 pork loin, cut into thin strips lengthways 1 thumb-sized piece ginger, finely grated1 garlic clove, finely chopped1 red chilli, finely chopped1 tbsp sunflower oil, plus extra for frying2 tbsp soy sauce2 tbsp crunchy peanut butter200ml/7fl oz coconut milk1 lime, juice onlyhandful toasted sesame seeds 1 thumb-sized piece ginger, finely grated 1 garlic clove, finely chopped 1 red chilli, finely chopped 1 tbsp sunflower oil, plus extra for frying 2 tbsp soy sauce 2 tbsp crunchy peanut butter 200ml/7fl oz coconut milk 1 lime, juice only handful toasted sesame seeds Method Soak your skewers in water for 15 minutes if wooden.In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and garlic, then stir through the turmeric and sunflower oil.Toss the pork pieces together with the spice mixture in a bowl and thread evenly onto the skewers. Set aside to marinate in the fridge for at least 1 hour.Meanwhile, to make the sauce, pound the ginger, garlic and chilli in a pestle and mortar until it forms a paste.In a small saucepan, heat the sunflower oil and fry the paste for 30–40 seconds. Add the soy sauce, peanut butter, coconut milk and bring to the boil. Reduce the heat and allow to simmer, stirring until the sauce thickens. Squeeze in the lime juice and remove from the heat and set aside.Heat a griddle pan on high heat. Brush the pork skewers with oil and then fry them for 2–3 minutes each side until cooked through. Remove from the heat and place on plates. Drizzle over the satay sauce and top with a sprinkling of toasted sesame seeds. Soak your skewers in water for 15 minutes if wooden. Soak your skewers in water for 15 minutes if wooden. In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and garlic, then stir through the turmeric and sunflower oil. In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and garlic, then stir through the turmeric and sunflower oil. Toss the pork pieces together with the spice mixture in a bowl and thread evenly onto the skewers. Set aside to marinate in the fridge for at least 1 hour. Toss the pork pieces together with the spice mixture in a bowl and thread evenly onto the skewers. Set aside to marinate in the fridge for at least 1 hour. Meanwhile, to make the sauce, pound the ginger, garlic and chilli in a pestle and mortar until it forms a paste. Meanwhile, to make the sauce, pound the ginger, garlic and chilli in a pestle and mortar until it forms a paste. In a small saucepan, heat the sunflower oil and fry the paste for 30–40 seconds. Add the soy sauce, peanut butter, coconut milk and bring to the boil. Reduce the heat and allow to simmer, stirring until the sauce thickens. Squeeze in the lime juice and remove from the heat and set aside. In a small saucepan, heat the sunflower oil and fry the paste for 30–40 seconds. Add the soy sauce, peanut butter, coconut milk and bring to the boil. Reduce the heat and allow to simmer, stirring until the sauce thickens. Squeeze in the lime juice and remove from the heat and set aside. Heat a griddle pan on high heat. Brush the pork skewers with oil and then fry them for 2–3 minutes each side until cooked through. Remove from the heat and place on plates. Drizzle over the satay sauce and top with a sprinkling of toasted sesame seeds. Heat a griddle pan on high heat. Brush the pork skewers with oil and then fry them for 2–3 minutes each side until cooked through. Remove from the heat and place on plates. Drizzle over the satay sauce and top with a sprinkling of toasted sesame seeds."
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} | fe86951ec38144bc55e71c160447fa60ffae752c1681d6dfe4730da1b7c647d7 | Chinese feast recipe
An average of 3.3 out of 5 stars from 3 ratings Plan an epic Chinese-style feast with friends this weekend. Matt Tebbutt’s chicken-fried rice, veggie chow mein and beef satay are all easy to master. 2 free-range eggs, beaten 2 tbsp soy sauce 2 tsp sesame oil 2 tbsp vegetable oil1 shallot, sliced 3 garlic cloves, crushed 1 tbsp finely chopped fresh root ginger 2 cooked boneless chicken thighs, sliced 440g/1lb2 pre-cooked long-grain white rice 6 spring onions, chopped 195g tin sweetcorn, drained 1 tbsp chilli bean paste 2 tsp shrimp paste salt and freshly ground black pepper 2 free-range eggs, beaten 2 tbsp soy sauce 2 tsp sesame oil 2 tbsp vegetable oil 1 shallot, sliced 3 garlic cloves, crushed 1 tbsp finely chopped fresh root ginger 2 cooked boneless chicken thighs, sliced 440g/1lb2 pre-cooked long-grain white rice 6 spring onions, chopped 195g tin sweetcorn, drained 1 tbsp chilli bean paste 2 tsp shrimp paste salt and freshly ground black pepper 2 tbsp vegetable oil250g/9oz beef sirloin or rump, cut into thin slices1 onion, sliced 3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 4 tbsp smooth peanut butter 3 tbsp soy sauce2 tbsp chilli sauce 1 tbsp sesame oil 400ml tin coconut milk bunch coriander, chopped 2 tbsp peanuts, toasted and chopped, to garnish 2 tsp toasted sesame seeds, to garnish 2 tbsp vegetable oil 250g/9oz beef sirloin or rump, cut into thin slices 1 onion, sliced 3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 4 tbsp smooth peanut butter 3 tbsp soy sauce 2 tbsp chilli sauce 1 tbsp sesame oil 400ml tin coconut milk bunch coriander, chopped 2 tbsp peanuts, toasted and chopped, to garnish 2 tsp toasted sesame seeds, to garnish 2 tbsp vegetable oil4 shiitake mushrooms 6 oyster mushrooms 400g/14oz exotic mushroom mix 6 rehydrated cloud ear fungus, soaked in boiling water1 onion, sliced4 garlic cloves, sliced1 red pepper, sliced ½ Chinese cabbage, shredded 200g/7oz egg noodles 225g tin bamboo shoots 2 tbsp vegetable oil 4 shiitake mushrooms 6 oyster mushrooms 400g/14oz exotic mushroom mix 6 rehydrated cloud ear fungus, soaked in boiling water 1 onion, sliced 4 garlic cloves, sliced 1 red pepper, sliced ½ Chinese cabbage, shredded 200g/7oz egg noodles 225g tin bamboo shoots 1 tbsp cornstarch 2 tbsp rice wine 1 tbsp soy sauce pinch chilli flakes 2 tsp sesame oil ¼ tsp white pepper 2 tbsp ketchup manis 2 tbsp hoisin 2 tbsp oyster sauce4 spring onions, sliced 1 tbsp cornstarch 2 tbsp rice wine 1 tbsp soy sauce pinch chilli flakes 2 tsp sesame oil ¼ tsp white pepper 2 tbsp ketchup manis 2 tbsp hoisin 2 tbsp oyster sauce 4 spring onions, sliced Method For the chicken-fried rice, beat the eggs in a small bowl. Add the soy sauce and sesame oil, then mix well. Heat a wok or frying pan over a high heat. Add the oil and when hot, fry the egg mix until set, then beat to break it up. Remove from the pan and set aside. Add the shallots, garlic and ginger to the same pan. Add the chopped chicken and then the rice. Stir in everything else, until piping hot. Taste and season with salt and pepper. Set aside.For the beef satay, heat a frying pan over a high heat until very hot. Add the oil and once hot, add the beef and fry, colouring it quickly on all sides. Remove from the pan. Add the onions, garlic and ginger, soften for 5 minutes or so, then add the peanut butter, soy sauce, chilli sauce, sesame oil and coconut milk. To serve, throw in the seared beef and coriander. Garnish with chopped peanuts and toasted sesame seeds. Set aside.For the chow mein, add the chopped mushrooms to a large frying pan or wok and fry over a medium heat for a few minutes to soften. Add the onions, garlic, ginger, pepper and cabbage. Cook for a few minutes before adding all the chow mein sauce ingredients. Taste and season. Serve all three dishes in separate bowls to share. For the chicken-fried rice, beat the eggs in a small bowl. Add the soy sauce and sesame oil, then mix well. For the chicken-fried rice, beat the eggs in a small bowl. Add the soy sauce and sesame oil, then mix well. Heat a wok or frying pan over a high heat. Add the oil and when hot, fry the egg mix until set, then beat to break it up. Remove from the pan and set aside. Heat a wok or frying pan over a high heat. Add the oil and when hot, fry the egg mix until set, then beat to break it up. Remove from the pan and set aside. Add the shallots, garlic and ginger to the same pan. Add the chopped chicken and then the rice. Stir in everything else, until piping hot. Taste and season with salt and pepper. Set aside. Add the shallots, garlic and ginger to the same pan. Add the chopped chicken and then the rice. Stir in everything else, until piping hot. Taste and season with salt and pepper. Set aside. For the beef satay, heat a frying pan over a high heat until very hot. Add the oil and once hot, add the beef and fry, colouring it quickly on all sides. Remove from the pan. Add the onions, garlic and ginger, soften for 5 minutes or so, then add the peanut butter, soy sauce, chilli sauce, sesame oil and coconut milk. For the beef satay, heat a frying pan over a high heat until very hot. Add the oil and once hot, add the beef and fry, colouring it quickly on all sides. Remove from the pan. Add the onions, garlic and ginger, soften for 5 minutes or so, then add the peanut butter, soy sauce, chilli sauce, sesame oil and coconut milk. To serve, throw in the seared beef and coriander. Garnish with chopped peanuts and toasted sesame seeds. Set aside. To serve, throw in the seared beef and coriander. Garnish with chopped peanuts and toasted sesame seeds. Set aside. For the chow mein, add the chopped mushrooms to a large frying pan or wok and fry over a medium heat for a few minutes to soften. Add the onions, garlic, ginger, pepper and cabbage. Cook for a few minutes before adding all the chow mein sauce ingredients. Taste and season. For the chow mein, add the chopped mushrooms to a large frying pan or wok and fry over a medium heat for a few minutes to soften. Add the onions, garlic, ginger, pepper and cabbage. Cook for a few minutes before adding all the chow mein sauce ingredients. Taste and season. Serve all three dishes in separate bowls to share. Serve all three dishes in separate bowls to share. | {
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"title": "Chinese feast recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings Plan an epic Chinese-style feast with friends this weekend. Matt Tebbutt’s chicken-fried rice, veggie chow mein and beef satay are all easy to master. 2 free-range eggs, beaten 2 tbsp soy sauce 2 tsp sesame oil 2 tbsp vegetable oil1 shallot, sliced 3 garlic cloves, crushed 1 tbsp finely chopped fresh root ginger 2 cooked boneless chicken thighs, sliced 440g/1lb2 pre-cooked long-grain white rice 6 spring onions, chopped 195g tin sweetcorn, drained 1 tbsp chilli bean paste 2 tsp shrimp paste salt and freshly ground black pepper 2 free-range eggs, beaten 2 tbsp soy sauce 2 tsp sesame oil 2 tbsp vegetable oil 1 shallot, sliced 3 garlic cloves, crushed 1 tbsp finely chopped fresh root ginger 2 cooked boneless chicken thighs, sliced 440g/1lb2 pre-cooked long-grain white rice 6 spring onions, chopped 195g tin sweetcorn, drained 1 tbsp chilli bean paste 2 tsp shrimp paste salt and freshly ground black pepper 2 tbsp vegetable oil250g/9oz beef sirloin or rump, cut into thin slices1 onion, sliced 3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 4 tbsp smooth peanut butter 3 tbsp soy sauce2 tbsp chilli sauce 1 tbsp sesame oil 400ml tin coconut milk bunch coriander, chopped 2 tbsp peanuts, toasted and chopped, to garnish 2 tsp toasted sesame seeds, to garnish 2 tbsp vegetable oil 250g/9oz beef sirloin or rump, cut into thin slices 1 onion, sliced 3 garlic cloves, crushed 1 tbsp crushed fresh root ginger 4 tbsp smooth peanut butter 3 tbsp soy sauce 2 tbsp chilli sauce 1 tbsp sesame oil 400ml tin coconut milk bunch coriander, chopped 2 tbsp peanuts, toasted and chopped, to garnish 2 tsp toasted sesame seeds, to garnish 2 tbsp vegetable oil4 shiitake mushrooms 6 oyster mushrooms 400g/14oz exotic mushroom mix 6 rehydrated cloud ear fungus, soaked in boiling water1 onion, sliced4 garlic cloves, sliced1 red pepper, sliced ½ Chinese cabbage, shredded 200g/7oz egg noodles 225g tin bamboo shoots 2 tbsp vegetable oil 4 shiitake mushrooms 6 oyster mushrooms 400g/14oz exotic mushroom mix 6 rehydrated cloud ear fungus, soaked in boiling water 1 onion, sliced 4 garlic cloves, sliced 1 red pepper, sliced ½ Chinese cabbage, shredded 200g/7oz egg noodles 225g tin bamboo shoots 1 tbsp cornstarch 2 tbsp rice wine 1 tbsp soy sauce pinch chilli flakes 2 tsp sesame oil ¼ tsp white pepper 2 tbsp ketchup manis 2 tbsp hoisin 2 tbsp oyster sauce4 spring onions, sliced 1 tbsp cornstarch 2 tbsp rice wine 1 tbsp soy sauce pinch chilli flakes 2 tsp sesame oil ¼ tsp white pepper 2 tbsp ketchup manis 2 tbsp hoisin 2 tbsp oyster sauce 4 spring onions, sliced Method For the chicken-fried rice, beat the eggs in a small bowl. Add the soy sauce and sesame oil, then mix well. Heat a wok or frying pan over a high heat. Add the oil and when hot, fry the egg mix until set, then beat to break it up. Remove from the pan and set aside. Add the shallots, garlic and ginger to the same pan. Add the chopped chicken and then the rice. Stir in everything else, until piping hot. Taste and season with salt and pepper. Set aside.For the beef satay, heat a frying pan over a high heat until very hot. Add the oil and once hot, add the beef and fry, colouring it quickly on all sides. Remove from the pan. Add the onions, garlic and ginger, soften for 5 minutes or so, then add the peanut butter, soy sauce, chilli sauce, sesame oil and coconut milk. To serve, throw in the seared beef and coriander. Garnish with chopped peanuts and toasted sesame seeds. Set aside.For the chow mein, add the chopped mushrooms to a large frying pan or wok and fry over a medium heat for a few minutes to soften. Add the onions, garlic, ginger, pepper and cabbage. Cook for a few minutes before adding all the chow mein sauce ingredients. Taste and season. Serve all three dishes in separate bowls to share. For the chicken-fried rice, beat the eggs in a small bowl. Add the soy sauce and sesame oil, then mix well. For the chicken-fried rice, beat the eggs in a small bowl. Add the soy sauce and sesame oil, then mix well. Heat a wok or frying pan over a high heat. Add the oil and when hot, fry the egg mix until set, then beat to break it up. Remove from the pan and set aside. Heat a wok or frying pan over a high heat. Add the oil and when hot, fry the egg mix until set, then beat to break it up. Remove from the pan and set aside. Add the shallots, garlic and ginger to the same pan. Add the chopped chicken and then the rice. Stir in everything else, until piping hot. Taste and season with salt and pepper. Set aside. Add the shallots, garlic and ginger to the same pan. Add the chopped chicken and then the rice. Stir in everything else, until piping hot. Taste and season with salt and pepper. Set aside. For the beef satay, heat a frying pan over a high heat until very hot. Add the oil and once hot, add the beef and fry, colouring it quickly on all sides. Remove from the pan. Add the onions, garlic and ginger, soften for 5 minutes or so, then add the peanut butter, soy sauce, chilli sauce, sesame oil and coconut milk. For the beef satay, heat a frying pan over a high heat until very hot. Add the oil and once hot, add the beef and fry, colouring it quickly on all sides. Remove from the pan. Add the onions, garlic and ginger, soften for 5 minutes or so, then add the peanut butter, soy sauce, chilli sauce, sesame oil and coconut milk. To serve, throw in the seared beef and coriander. Garnish with chopped peanuts and toasted sesame seeds. Set aside. To serve, throw in the seared beef and coriander. Garnish with chopped peanuts and toasted sesame seeds. Set aside. For the chow mein, add the chopped mushrooms to a large frying pan or wok and fry over a medium heat for a few minutes to soften. Add the onions, garlic, ginger, pepper and cabbage. Cook for a few minutes before adding all the chow mein sauce ingredients. Taste and season. For the chow mein, add the chopped mushrooms to a large frying pan or wok and fry over a medium heat for a few minutes to soften. Add the onions, garlic, ginger, pepper and cabbage. Cook for a few minutes before adding all the chow mein sauce ingredients. Taste and season. Serve all three dishes in separate bowls to share. Serve all three dishes in separate bowls to share."
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} | eb8aeb7ce25a75d7756adad0a4c00dedce1906f5b0242d606d8db0792e5a0f83 | Shredded satay chicken recipe
An average of 5.0 out of 5 stars from 2 ratings Pile raw crunchy veg alongside this quick and easy chicken satay noodle supper. Ready in 15 minutes. 2 free-range skinless chicken breasts70g/2½oz rice noodles3 garlic cloves, crushed1 small handful fresh coriander, torn into small pieces2 tbsp peanut butter3 tbsp light soy sauce2 tbsp clear honey1 tsp chilli oil1 tbsp balsamic vinegar1 cucumber, peeled and cut into thin strips 2 free-range skinless chicken breasts 70g/2½oz rice noodles 3 garlic cloves, crushed 1 small handful fresh coriander, torn into small pieces 2 tbsp peanut butter 3 tbsp light soy sauce 2 tbsp clear honey 1 tsp chilli oil 1 tbsp balsamic vinegar 1 cucumber, peeled and cut into thin strips Method Preheat the grill to its highest setting.Place the chicken under the grill and cook the chicken for 7-8 minutes on each side, turning once, until golden and cooked through. Remove from the grill once cooked and leave to cool slightly.Place the noodles into a large heatproof bowl and pour boiling water over to cover. Leave to cook for five minutes then drain and allow to cool.Place the warm chicken breast onto a sturdy flat surface and beat with a rolling pin and then shred to pieces.Place the garlic, coriander, peanut butter, soy sauce, honey, chilli oil and vinegar into a food processor and blend until smooth.To serve, place the noodles on plate, top with the cucumber strips followed by the shredded chicken breast. Drizzle lightly with the peanut sauce. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Place the chicken under the grill and cook the chicken for 7-8 minutes on each side, turning once, until golden and cooked through. Remove from the grill once cooked and leave to cool slightly. Place the chicken under the grill and cook the chicken for 7-8 minutes on each side, turning once, until golden and cooked through. Remove from the grill once cooked and leave to cool slightly. Place the noodles into a large heatproof bowl and pour boiling water over to cover. Leave to cook for five minutes then drain and allow to cool. Place the noodles into a large heatproof bowl and pour boiling water over to cover. Leave to cook for five minutes then drain and allow to cool. Place the warm chicken breast onto a sturdy flat surface and beat with a rolling pin and then shred to pieces. Place the warm chicken breast onto a sturdy flat surface and beat with a rolling pin and then shred to pieces. Place the garlic, coriander, peanut butter, soy sauce, honey, chilli oil and vinegar into a food processor and blend until smooth. Place the garlic, coriander, peanut butter, soy sauce, honey, chilli oil and vinegar into a food processor and blend until smooth. To serve, place the noodles on plate, top with the cucumber strips followed by the shredded chicken breast. Drizzle lightly with the peanut sauce. To serve, place the noodles on plate, top with the cucumber strips followed by the shredded chicken breast. Drizzle lightly with the peanut sauce. | {
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"title": "Shredded satay chicken recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Pile raw crunchy veg alongside this quick and easy chicken satay noodle supper. Ready in 15 minutes. 2 free-range skinless chicken breasts70g/2½oz rice noodles3 garlic cloves, crushed1 small handful fresh coriander, torn into small pieces2 tbsp peanut butter3 tbsp light soy sauce2 tbsp clear honey1 tsp chilli oil1 tbsp balsamic vinegar1 cucumber, peeled and cut into thin strips 2 free-range skinless chicken breasts 70g/2½oz rice noodles 3 garlic cloves, crushed 1 small handful fresh coriander, torn into small pieces 2 tbsp peanut butter 3 tbsp light soy sauce 2 tbsp clear honey 1 tsp chilli oil 1 tbsp balsamic vinegar 1 cucumber, peeled and cut into thin strips Method Preheat the grill to its highest setting.Place the chicken under the grill and cook the chicken for 7-8 minutes on each side, turning once, until golden and cooked through. Remove from the grill once cooked and leave to cool slightly.Place the noodles into a large heatproof bowl and pour boiling water over to cover. Leave to cook for five minutes then drain and allow to cool.Place the warm chicken breast onto a sturdy flat surface and beat with a rolling pin and then shred to pieces.Place the garlic, coriander, peanut butter, soy sauce, honey, chilli oil and vinegar into a food processor and blend until smooth.To serve, place the noodles on plate, top with the cucumber strips followed by the shredded chicken breast. Drizzle lightly with the peanut sauce. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Place the chicken under the grill and cook the chicken for 7-8 minutes on each side, turning once, until golden and cooked through. Remove from the grill once cooked and leave to cool slightly. Place the chicken under the grill and cook the chicken for 7-8 minutes on each side, turning once, until golden and cooked through. Remove from the grill once cooked and leave to cool slightly. Place the noodles into a large heatproof bowl and pour boiling water over to cover. Leave to cook for five minutes then drain and allow to cool. Place the noodles into a large heatproof bowl and pour boiling water over to cover. Leave to cook for five minutes then drain and allow to cool. Place the warm chicken breast onto a sturdy flat surface and beat with a rolling pin and then shred to pieces. Place the warm chicken breast onto a sturdy flat surface and beat with a rolling pin and then shred to pieces. Place the garlic, coriander, peanut butter, soy sauce, honey, chilli oil and vinegar into a food processor and blend until smooth. Place the garlic, coriander, peanut butter, soy sauce, honey, chilli oil and vinegar into a food processor and blend until smooth. To serve, place the noodles on plate, top with the cucumber strips followed by the shredded chicken breast. Drizzle lightly with the peanut sauce. To serve, place the noodles on plate, top with the cucumber strips followed by the shredded chicken breast. Drizzle lightly with the peanut sauce."
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} | e6f965de646e523a5086ee60d7828d29abda3d6b1fe5ab81f8b050eda7f52840 | Vegetable kebabs with peanut dressing recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orientalvegetablekeb_6552_16x9.jpg Cook these veggie kebabs on the barbecue or under the grill. If you're short on time use teriyaki sauce instead of the marinade and ready-made satay sauce in place of the dressing. 1 red pepper, de-seeded and cubed1 yellow pepper, de-seeded and cubed12 cherry tomatoes4 salad onions topped, tailed and cut into 5cm/2in lengths2 baby courgettes, cut into chunksgroundnut oil or sunflower oil, for grilling4 kebab skewersbasmati rice, to serve 1 red pepper, de-seeded and cubed 1 yellow pepper, de-seeded and cubed 12 cherry tomatoes 4 salad onions topped, tailed and cut into 5cm/2in lengths 2 baby courgettes, cut into chunks groundnut oil or sunflower oil, for grilling 4 kebab skewers basmati rice, to serve 2-3 tbsp soy sauce1 garlic clove, crushed1 tsp sugar pinch of ground gingersalt and freshly ground black pepper to taste 2-3 tbsp soy sauce 1 garlic clove, crushed 1 tsp sugar pinch of ground ginger salt and freshly ground black pepper to taste 1 tbsp groundnut or sunflower oil1 shallot, finely chopped½ tsp hot chilli powder1 garlic clove, crushed1 tbsp dark brown sugar110g/4oz unsalted roasted peanuts, ground150ml/5fl oz coconut milk½ lemon, juice only 1 tbsp groundnut or sunflower oil 1 shallot, finely chopped ½ tsp hot chilli powder 1 garlic clove, crushed 1 tbsp dark brown sugar 110g/4oz unsalted roasted peanuts, ground 150ml/5fl oz coconut milk ½ lemon, juice only Method Mix all the vegetables together in a bowl. Combine the marinade ingredients in a separate bowl and pour over the vegetables, making sure the vegetables are evenly coated.Cover and leave for two hours, stirring occasionally.For the dressing, heat the oil in a small pan and fry the shallot until starting to brown. Add the chilli powder and cook for one minute.Stir in two tablespoons of the marinade from the vegetables, the garlic, sugar and ground peanuts. Stir well. Add the coconut milk a little at a time. Bring to the boil and simmer gently for two minutes. Stir in the lemon juice and season to taste.Thread the marinated vegetables on to skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally.Gently re-heat the peanut dressing. Serve the kebabs on a bed of rice, drizzled with peanut dressing. Mix all the vegetables together in a bowl. Combine the marinade ingredients in a separate bowl and pour over the vegetables, making sure the vegetables are evenly coated. Mix all the vegetables together in a bowl. Combine the marinade ingredients in a separate bowl and pour over the vegetables, making sure the vegetables are evenly coated. Cover and leave for two hours, stirring occasionally. Cover and leave for two hours, stirring occasionally. For the dressing, heat the oil in a small pan and fry the shallot until starting to brown. Add the chilli powder and cook for one minute. For the dressing, heat the oil in a small pan and fry the shallot until starting to brown. Add the chilli powder and cook for one minute. Stir in two tablespoons of the marinade from the vegetables, the garlic, sugar and ground peanuts. Stir well. Stir in two tablespoons of the marinade from the vegetables, the garlic, sugar and ground peanuts. Stir well. Add the coconut milk a little at a time. Bring to the boil and simmer gently for two minutes. Stir in the lemon juice and season to taste. Add the coconut milk a little at a time. Bring to the boil and simmer gently for two minutes. Stir in the lemon juice and season to taste. Thread the marinated vegetables on to skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally. Thread the marinated vegetables on to skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally. Gently re-heat the peanut dressing. Gently re-heat the peanut dressing. Serve the kebabs on a bed of rice, drizzled with peanut dressing. Serve the kebabs on a bed of rice, drizzled with peanut dressing. | {
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"url": "https://www.bbc.co.uk/food/recipes/orientalvegetablekeb_6552",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegetable kebabs with peanut dressing 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/orientalvegetablekeb_6552_16x9.jpg Cook these veggie kebabs on the barbecue or under the grill. If you're short on time use teriyaki sauce instead of the marinade and ready-made satay sauce in place of the dressing. 1 red pepper, de-seeded and cubed1 yellow pepper, de-seeded and cubed12 cherry tomatoes4 salad onions topped, tailed and cut into 5cm/2in lengths2 baby courgettes, cut into chunksgroundnut oil or sunflower oil, for grilling4 kebab skewersbasmati rice, to serve 1 red pepper, de-seeded and cubed 1 yellow pepper, de-seeded and cubed 12 cherry tomatoes 4 salad onions topped, tailed and cut into 5cm/2in lengths 2 baby courgettes, cut into chunks groundnut oil or sunflower oil, for grilling 4 kebab skewers basmati rice, to serve 2-3 tbsp soy sauce1 garlic clove, crushed1 tsp sugar pinch of ground gingersalt and freshly ground black pepper to taste 2-3 tbsp soy sauce 1 garlic clove, crushed 1 tsp sugar pinch of ground ginger salt and freshly ground black pepper to taste 1 tbsp groundnut or sunflower oil1 shallot, finely chopped½ tsp hot chilli powder1 garlic clove, crushed1 tbsp dark brown sugar110g/4oz unsalted roasted peanuts, ground150ml/5fl oz coconut milk½ lemon, juice only 1 tbsp groundnut or sunflower oil 1 shallot, finely chopped ½ tsp hot chilli powder 1 garlic clove, crushed 1 tbsp dark brown sugar 110g/4oz unsalted roasted peanuts, ground 150ml/5fl oz coconut milk ½ lemon, juice only Method Mix all the vegetables together in a bowl. Combine the marinade ingredients in a separate bowl and pour over the vegetables, making sure the vegetables are evenly coated.Cover and leave for two hours, stirring occasionally.For the dressing, heat the oil in a small pan and fry the shallot until starting to brown. Add the chilli powder and cook for one minute.Stir in two tablespoons of the marinade from the vegetables, the garlic, sugar and ground peanuts. Stir well. Add the coconut milk a little at a time. Bring to the boil and simmer gently for two minutes. Stir in the lemon juice and season to taste.Thread the marinated vegetables on to skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally.Gently re-heat the peanut dressing. Serve the kebabs on a bed of rice, drizzled with peanut dressing. Mix all the vegetables together in a bowl. Combine the marinade ingredients in a separate bowl and pour over the vegetables, making sure the vegetables are evenly coated. Mix all the vegetables together in a bowl. Combine the marinade ingredients in a separate bowl and pour over the vegetables, making sure the vegetables are evenly coated. Cover and leave for two hours, stirring occasionally. Cover and leave for two hours, stirring occasionally. For the dressing, heat the oil in a small pan and fry the shallot until starting to brown. Add the chilli powder and cook for one minute. For the dressing, heat the oil in a small pan and fry the shallot until starting to brown. Add the chilli powder and cook for one minute. Stir in two tablespoons of the marinade from the vegetables, the garlic, sugar and ground peanuts. Stir well. Stir in two tablespoons of the marinade from the vegetables, the garlic, sugar and ground peanuts. Stir well. Add the coconut milk a little at a time. Bring to the boil and simmer gently for two minutes. Stir in the lemon juice and season to taste. Add the coconut milk a little at a time. Bring to the boil and simmer gently for two minutes. Stir in the lemon juice and season to taste. Thread the marinated vegetables on to skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally. Thread the marinated vegetables on to skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally. Gently re-heat the peanut dressing. Gently re-heat the peanut dressing. Serve the kebabs on a bed of rice, drizzled with peanut dressing. Serve the kebabs on a bed of rice, drizzled with peanut dressing."
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} | 94752bbaccf5ada17429bb55f4cb34faa624b43b11d9ad1d867464deac010b1f | Aubergine satay skewers recipe
Soak four to eight wooden skewers in a bowl of water for 10 minutes, then shake off any excess moisture and set aside. Thickly slice each aubergine half into half moons. Meanwhile, place the aubergine slices into a large bowl, sprinkle over the salt and drizzle over the oil. Mix well until all of the slices are coated evenly in the oil and salt. Set aside for 20 minutes.When the aubergines have stood for 20 minutes, heat a chargrill pan over a high heat. When the pan is hot, add the aubergine slices, in batches, and griddle for two minutes on each side, or until golden-brown griddle marks appear on both sides. Remove the aubergine slices from the pan and set aside until cool enough to handle. Repeat the process with the remaining slices of aubergine. Thread the chargrilled aubergine slices onto the soaked wooden skewers, arranging each half moon at a different angle to the one below it to create a spiral. Set aside.For the satay sauce, heat 80ml/2¾fl oz of the oil in a wok over a high heat. Add the peanuts and stir-fry for 2-3 minutes, or until golden-brown. Transfer the fried peanuts to a food processor and blend to a smooth paste. Heat the remaining oil in a frying pan over a medium heat. Add the shallots and garlic and fry for 1-2 minutes, or until softened. Add the chilli powder, brown sugar, soy sauce and water, stir well and bring the mixture to the boil.Add the peanut paste and chopped red chilli and stir well to combine. Bring the mixture to a simmer, then continue to simmer for 8-10 minutes, or until thickened. Stir in the lemon juice and salt. To serve, arrange the aubergine skewers in four tall glasses or onto four serving plates. Serve the satay sauce in dipping bowls alongside. Soak four to eight wooden skewers in a bowl of water for 10 minutes, then shake off any excess moisture and set aside. Soak four to eight wooden skewers in a bowl of water for 10 minutes, then shake off any excess moisture and set aside. Thickly slice each aubergine half into half moons. Meanwhile, place the aubergine slices into a large bowl, sprinkle over the salt and drizzle over the oil. Mix well until all of the slices are coated evenly in the oil and salt. Set aside for 20 minutes. Thickly slice each aubergine half into half moons. Meanwhile, place the aubergine slices into a large bowl, sprinkle over the salt and drizzle over the oil. Mix well until all of the slices are coated evenly in the oil and salt. Set aside for 20 minutes. When the aubergines have stood for 20 minutes, heat a chargrill pan over a high heat. When the aubergines have stood for 20 minutes, heat a chargrill pan over a high heat. When the pan is hot, add the aubergine slices, in batches, and griddle for two minutes on each side, or until golden-brown griddle marks appear on both sides. Remove the aubergine slices from the pan and set aside until cool enough to handle. When the pan is hot, add the aubergine slices, in batches, and griddle for two minutes on each side, or until golden-brown griddle marks appear on both sides. Remove the aubergine slices from the pan and set aside until cool enough to handle. Repeat the process with the remaining slices of aubergine. Repeat the process with the remaining slices of aubergine. Thread the chargrilled aubergine slices onto the soaked wooden skewers, arranging each half moon at a different angle to the one below it to create a spiral. Set aside. Thread the chargrilled aubergine slices onto the soaked wooden skewers, arranging each half moon at a different angle to the one below it to create a spiral. Set aside. For the satay sauce, heat 80ml/2¾fl oz of the oil in a wok over a high heat. Add the peanuts and stir-fry for 2-3 minutes, or until golden-brown. For the satay sauce, heat 80ml/2¾fl oz of the oil in a wok over a high heat. Add the peanuts and stir-fry for 2-3 minutes, or until golden-brown. Transfer the fried peanuts to a food processor and blend to a smooth paste. Transfer the fried peanuts to a food processor and blend to a smooth paste. Heat the remaining oil in a frying pan over a medium heat. Add the shallots and garlic and fry for 1-2 minutes, or until softened. Heat the remaining oil in a frying pan over a medium heat. Add the shallots and garlic and fry for 1-2 minutes, or until softened. Add the chilli powder, brown sugar, soy sauce and water, stir well and bring the mixture to the boil. Add the chilli powder, brown sugar, soy sauce and water, stir well and bring the mixture to the boil. Add the peanut paste and chopped red chilli and stir well to combine. Bring the mixture to a simmer, then continue to simmer for 8-10 minutes, or until thickened. Stir in the lemon juice and salt. Add the peanut paste and chopped red chilli and stir well to combine. Bring the mixture to a simmer, then continue to simmer for 8-10 minutes, or until thickened. Stir in the lemon juice and salt. To serve, arrange the aubergine skewers in four tall glasses or onto four serving plates. Serve the satay sauce in dipping bowls alongside. To serve, arrange the aubergine skewers in four tall glasses or onto four serving plates. Serve the satay sauce in dipping bowls alongside. | {
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"url": "https://www.bbc.co.uk/food/recipes/auberginesatayskewer_92178",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Aubergine satay skewers recipe",
"content": "Soak four to eight wooden skewers in a bowl of water for 10 minutes, then shake off any excess moisture and set aside. Thickly slice each aubergine half into half moons. Meanwhile, place the aubergine slices into a large bowl, sprinkle over the salt and drizzle over the oil. Mix well until all of the slices are coated evenly in the oil and salt. Set aside for 20 minutes.When the aubergines have stood for 20 minutes, heat a chargrill pan over a high heat. When the pan is hot, add the aubergine slices, in batches, and griddle for two minutes on each side, or until golden-brown griddle marks appear on both sides. Remove the aubergine slices from the pan and set aside until cool enough to handle. Repeat the process with the remaining slices of aubergine. Thread the chargrilled aubergine slices onto the soaked wooden skewers, arranging each half moon at a different angle to the one below it to create a spiral. Set aside.For the satay sauce, heat 80ml/2¾fl oz of the oil in a wok over a high heat. Add the peanuts and stir-fry for 2-3 minutes, or until golden-brown. Transfer the fried peanuts to a food processor and blend to a smooth paste. Heat the remaining oil in a frying pan over a medium heat. Add the shallots and garlic and fry for 1-2 minutes, or until softened. Add the chilli powder, brown sugar, soy sauce and water, stir well and bring the mixture to the boil.Add the peanut paste and chopped red chilli and stir well to combine. Bring the mixture to a simmer, then continue to simmer for 8-10 minutes, or until thickened. Stir in the lemon juice and salt. To serve, arrange the aubergine skewers in four tall glasses or onto four serving plates. Serve the satay sauce in dipping bowls alongside. Soak four to eight wooden skewers in a bowl of water for 10 minutes, then shake off any excess moisture and set aside. Soak four to eight wooden skewers in a bowl of water for 10 minutes, then shake off any excess moisture and set aside. Thickly slice each aubergine half into half moons. Meanwhile, place the aubergine slices into a large bowl, sprinkle over the salt and drizzle over the oil. Mix well until all of the slices are coated evenly in the oil and salt. Set aside for 20 minutes. Thickly slice each aubergine half into half moons. Meanwhile, place the aubergine slices into a large bowl, sprinkle over the salt and drizzle over the oil. Mix well until all of the slices are coated evenly in the oil and salt. Set aside for 20 minutes. When the aubergines have stood for 20 minutes, heat a chargrill pan over a high heat. When the aubergines have stood for 20 minutes, heat a chargrill pan over a high heat. When the pan is hot, add the aubergine slices, in batches, and griddle for two minutes on each side, or until golden-brown griddle marks appear on both sides. Remove the aubergine slices from the pan and set aside until cool enough to handle. When the pan is hot, add the aubergine slices, in batches, and griddle for two minutes on each side, or until golden-brown griddle marks appear on both sides. Remove the aubergine slices from the pan and set aside until cool enough to handle. Repeat the process with the remaining slices of aubergine. Repeat the process with the remaining slices of aubergine. Thread the chargrilled aubergine slices onto the soaked wooden skewers, arranging each half moon at a different angle to the one below it to create a spiral. Set aside. Thread the chargrilled aubergine slices onto the soaked wooden skewers, arranging each half moon at a different angle to the one below it to create a spiral. Set aside. For the satay sauce, heat 80ml/2¾fl oz of the oil in a wok over a high heat. Add the peanuts and stir-fry for 2-3 minutes, or until golden-brown. For the satay sauce, heat 80ml/2¾fl oz of the oil in a wok over a high heat. Add the peanuts and stir-fry for 2-3 minutes, or until golden-brown. Transfer the fried peanuts to a food processor and blend to a smooth paste. Transfer the fried peanuts to a food processor and blend to a smooth paste. Heat the remaining oil in a frying pan over a medium heat. Add the shallots and garlic and fry for 1-2 minutes, or until softened. Heat the remaining oil in a frying pan over a medium heat. Add the shallots and garlic and fry for 1-2 minutes, or until softened. Add the chilli powder, brown sugar, soy sauce and water, stir well and bring the mixture to the boil. Add the chilli powder, brown sugar, soy sauce and water, stir well and bring the mixture to the boil. Add the peanut paste and chopped red chilli and stir well to combine. Bring the mixture to a simmer, then continue to simmer for 8-10 minutes, or until thickened. Stir in the lemon juice and salt. Add the peanut paste and chopped red chilli and stir well to combine. Bring the mixture to a simmer, then continue to simmer for 8-10 minutes, or until thickened. Stir in the lemon juice and salt. To serve, arrange the aubergine skewers in four tall glasses or onto four serving plates. Serve the satay sauce in dipping bowls alongside. To serve, arrange the aubergine skewers in four tall glasses or onto four serving plates. Serve the satay sauce in dipping bowls alongside."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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"$oid": "68bad3c3eb3bdbfd0cc0124c"
} | 021159793320973b4f00fd9f2e107a0756f673f2d7425008737e1a8cdbf3ee9d | Jungle chicken curry with rice recipe
An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jungle_chicken_curry_49545_16x9.jpg This budget version of a Thai jungle chicken curry is packed with healthy veggies. Feel free to customise as you like. 5 makrut lime leaves (frozen, fresh or dried)½ chicken stock cube, dissolved in 300ml/10½fl oz just-boiled water 275g/9¾oz long-grain or basmati rice2 tbsp sunflower oil2 chicken breasts, boned, skinned, cut into small pieces1 large red pepper, cored, deseeded and cut into 2cm/¾in chunks200g/7oz fine green beans, trimmed, halved lengthways200g/7oz baby corn, trimmed, halved diagonally2 tbsp Thai red curry paste1 tbsp Thai fish sauce (nam pla)2 tsp cornflour50g/1¾oz fresh spinach leaveslarge handful fresh basil leaves (optional) 5 makrut lime leaves (frozen, fresh or dried) ½ chicken stock cube, dissolved in 300ml/10½fl oz just-boiled water 275g/9¾oz long-grain or basmati rice 2 tbsp sunflower oil 2 chicken breasts, boned, skinned, cut into small pieces 1 large red pepper, cored, deseeded and cut into 2cm/¾in chunks 200g/7oz fine green beans, trimmed, halved lengthways 200g/7oz baby corn, trimmed, halved diagonally 2 tbsp Thai red curry paste 1 tbsp Thai fish sauce (nam pla) 2 tsp cornflour 50g/1¾oz fresh spinach leaves large handful fresh basil leaves (optional) Method Stir the lime leaves in to the stock and set aside to infuse. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice, stir well and return to the boil, then cook according to the packet instructions. Heat the oil in a large non-stick frying pan or wok over a high heat. Add the chicken, red pepper, green beans and baby sweetcorn and stir-fry for 2-3 minutes. Add the curry paste and cook for a further 1-2 minutes. Add the stock, lime leaves and fish sauce, bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes, or until the vegetables are just tender. In a small bowl, whisk the cornflour with 1 tbsp cold water to form a smooth paste. Whisk into the curry and continue to simmer for 4-5 minutes, or until the curry sauce has thickened slightly. Stir in the spinach and continue to simmer until just wilted. Stir in the basil leaves just before serving. Discard the lime leaves.To serve, drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry. Stir the lime leaves in to the stock and set aside to infuse. Stir the lime leaves in to the stock and set aside to infuse. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice, stir well and return to the boil, then cook according to the packet instructions. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice, stir well and return to the boil, then cook according to the packet instructions. Heat the oil in a large non-stick frying pan or wok over a high heat. Add the chicken, red pepper, green beans and baby sweetcorn and stir-fry for 2-3 minutes. Heat the oil in a large non-stick frying pan or wok over a high heat. Add the chicken, red pepper, green beans and baby sweetcorn and stir-fry for 2-3 minutes. Add the curry paste and cook for a further 1-2 minutes. Add the curry paste and cook for a further 1-2 minutes. Add the stock, lime leaves and fish sauce, bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes, or until the vegetables are just tender. Add the stock, lime leaves and fish sauce, bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes, or until the vegetables are just tender. In a small bowl, whisk the cornflour with 1 tbsp cold water to form a smooth paste. Whisk into the curry and continue to simmer for 4-5 minutes, or until the curry sauce has thickened slightly. In a small bowl, whisk the cornflour with 1 tbsp cold water to form a smooth paste. Whisk into the curry and continue to simmer for 4-5 minutes, or until the curry sauce has thickened slightly. Stir in the spinach and continue to simmer until just wilted. Stir in the basil leaves just before serving. Discard the lime leaves. Stir in the spinach and continue to simmer until just wilted. Stir in the basil leaves just before serving. Discard the lime leaves. To serve, drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry. To serve, drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry. Recipe tips The chicken can be swapped for thin strips of frying steak or pork tenderloin. You can also substitute the fresh vegetables with a bag of frozen mixed stir-fry vegetables. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/jungle_chicken_curry_49545",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Jungle chicken curry with rice recipe",
"content": "An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jungle_chicken_curry_49545_16x9.jpg This budget version of a Thai jungle chicken curry is packed with healthy veggies. Feel free to customise as you like. 5 makrut lime leaves (frozen, fresh or dried)½ chicken stock cube, dissolved in 300ml/10½fl oz just-boiled water 275g/9¾oz long-grain or basmati rice2 tbsp sunflower oil2 chicken breasts, boned, skinned, cut into small pieces1 large red pepper, cored, deseeded and cut into 2cm/¾in chunks200g/7oz fine green beans, trimmed, halved lengthways200g/7oz baby corn, trimmed, halved diagonally2 tbsp Thai red curry paste1 tbsp Thai fish sauce (nam pla)2 tsp cornflour50g/1¾oz fresh spinach leaveslarge handful fresh basil leaves (optional) 5 makrut lime leaves (frozen, fresh or dried) ½ chicken stock cube, dissolved in 300ml/10½fl oz just-boiled water 275g/9¾oz long-grain or basmati rice 2 tbsp sunflower oil 2 chicken breasts, boned, skinned, cut into small pieces 1 large red pepper, cored, deseeded and cut into 2cm/¾in chunks 200g/7oz fine green beans, trimmed, halved lengthways 200g/7oz baby corn, trimmed, halved diagonally 2 tbsp Thai red curry paste 1 tbsp Thai fish sauce (nam pla) 2 tsp cornflour 50g/1¾oz fresh spinach leaves large handful fresh basil leaves (optional) Method Stir the lime leaves in to the stock and set aside to infuse. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice, stir well and return to the boil, then cook according to the packet instructions. Heat the oil in a large non-stick frying pan or wok over a high heat. Add the chicken, red pepper, green beans and baby sweetcorn and stir-fry for 2-3 minutes. Add the curry paste and cook for a further 1-2 minutes. Add the stock, lime leaves and fish sauce, bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes, or until the vegetables are just tender. In a small bowl, whisk the cornflour with 1 tbsp cold water to form a smooth paste. Whisk into the curry and continue to simmer for 4-5 minutes, or until the curry sauce has thickened slightly. Stir in the spinach and continue to simmer until just wilted. Stir in the basil leaves just before serving. Discard the lime leaves.To serve, drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry. Stir the lime leaves in to the stock and set aside to infuse. Stir the lime leaves in to the stock and set aside to infuse. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice, stir well and return to the boil, then cook according to the packet instructions. Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice, stir well and return to the boil, then cook according to the packet instructions. Heat the oil in a large non-stick frying pan or wok over a high heat. Add the chicken, red pepper, green beans and baby sweetcorn and stir-fry for 2-3 minutes. Heat the oil in a large non-stick frying pan or wok over a high heat. Add the chicken, red pepper, green beans and baby sweetcorn and stir-fry for 2-3 minutes. Add the curry paste and cook for a further 1-2 minutes. Add the curry paste and cook for a further 1-2 minutes. Add the stock, lime leaves and fish sauce, bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes, or until the vegetables are just tender. Add the stock, lime leaves and fish sauce, bring the mixture to the boil. Reduce the heat and simmer for 2-3 minutes, or until the vegetables are just tender. In a small bowl, whisk the cornflour with 1 tbsp cold water to form a smooth paste. Whisk into the curry and continue to simmer for 4-5 minutes, or until the curry sauce has thickened slightly. In a small bowl, whisk the cornflour with 1 tbsp cold water to form a smooth paste. Whisk into the curry and continue to simmer for 4-5 minutes, or until the curry sauce has thickened slightly. Stir in the spinach and continue to simmer until just wilted. Stir in the basil leaves just before serving. Discard the lime leaves. Stir in the spinach and continue to simmer until just wilted. Stir in the basil leaves just before serving. Discard the lime leaves. To serve, drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry. To serve, drain the rice and spoon it onto serving plates. Top each portion with a ladleful of the curry. Recipe tips The chicken can be swapped for thin strips of frying steak or pork tenderloin. You can also substitute the fresh vegetables with a bag of frozen mixed stir-fry vegetables."
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