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} | 547e5a3efbd388e0a20e46070279cfebc6be84d7ac3f32aaf2b2947105bd4c32 | Traditional green tomato chutney recipe
An average of 2.8 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_tomato_chutney_41573_16x9.jpg Use up green tomatoes from your garden with this tangy and sweet chutney recipe. 175g/6oz light brown sugar150ml/5fl oz white wine vinegar1 shallot, peeled, finely chopped1 garlic clove, peeled, finely chopped2cm/¾in piece fresh root ginger, peeled, finely grated1 red chilli, finely chopped125g/4½oz sultanas600g/1lb 5oz green tomatoes, quartered 175g/6oz light brown sugar 150ml/5fl oz white wine vinegar 1 shallot, peeled, finely chopped 1 garlic clove, peeled, finely chopped 2cm/¾in piece fresh root ginger, peeled, finely grated 1 red chilli, finely chopped 125g/4½oz sultanas 600g/1lb 5oz green tomatoes, quartered Method Heat the sugar in a frying pan until the sugar melts and caramelises.Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.Spoon the chutney into sterilised jars. Heat the sugar in a frying pan until the sugar melts and caramelises. Heat the sugar in a frying pan until the sugar melts and caramelises. Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. Spoon the chutney into sterilised jars. Spoon the chutney into sterilised jars. | {
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"url": "https://www.bbc.co.uk/food/recipes/green_tomato_chutney_41573",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Traditional green tomato chutney recipe",
"content": "An average of 2.8 out of 5 stars from 50 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_tomato_chutney_41573_16x9.jpg Use up green tomatoes from your garden with this tangy and sweet chutney recipe. 175g/6oz light brown sugar150ml/5fl oz white wine vinegar1 shallot, peeled, finely chopped1 garlic clove, peeled, finely chopped2cm/¾in piece fresh root ginger, peeled, finely grated1 red chilli, finely chopped125g/4½oz sultanas600g/1lb 5oz green tomatoes, quartered 175g/6oz light brown sugar 150ml/5fl oz white wine vinegar 1 shallot, peeled, finely chopped 1 garlic clove, peeled, finely chopped 2cm/¾in piece fresh root ginger, peeled, finely grated 1 red chilli, finely chopped 125g/4½oz sultanas 600g/1lb 5oz green tomatoes, quartered Method Heat the sugar in a frying pan until the sugar melts and caramelises.Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid.Spoon the chutney into sterilised jars. Heat the sugar in a frying pan until the sugar melts and caramelises. Heat the sugar in a frying pan until the sugar melts and caramelises. Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. Add the white wine vinegar, shallot, garlic, ginger, chilli, sultanas and green tomatoes and bring the mixture to the boil. Reduce the heat and simmer for 1 hour, or until the chutney has thickened and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid. Spoon the chutney into sterilised jars. Spoon the chutney into sterilised jars."
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} | 58e20ff12817f956e182e1387a60b62a38b81a5db6de9b5e018df3d227b4f050 | Romesco sauce recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/romesco_sauce_70994_16x9.jpg This is a super simple romesco sauce, loaded with peppers and paprika that works beautifully in this romesco chicken one-pot stew. It also works well as a spread or dip. Ingredients 1 tbsp olive oil 1 slice stale white bread, torn into rough 2cm/1in pieces50g/1¾oz almonds 1 garlic clove, sliced100g/3½oz roasted red peppers, from a jar, drained½ tbsp smoked paprika2¬3 tbsp sherry vinegar100ml/3½fl oz extra virgin olive oilpinch salt 1 tbsp olive oil 1 slice stale white bread, torn into rough 2cm/1in pieces 50g/1¾oz almonds 1 garlic clove, sliced 100g/3½oz roasted red peppers, from a jar, drained ½ tbsp smoked paprika 2¬3 tbsp sherry vinegar 100ml/3½fl oz extra virgin olive oil pinch salt Method Heat the olive oil in a frying pan and fry bread pieces, almonds, and garlic until golden. Add to a blender with the roasted red peppers, paprika, sherry vinegar, olive oil and salt and blend until smooth. Heat the olive oil in a frying pan and fry bread pieces, almonds, and garlic until golden. Heat the olive oil in a frying pan and fry bread pieces, almonds, and garlic until golden. Add to a blender with the roasted red peppers, paprika, sherry vinegar, olive oil and salt and blend until smooth. Add to a blender with the roasted red peppers, paprika, sherry vinegar, olive oil and salt and blend until smooth. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basictomatoandbasils_67840_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecued_pineapple_22096_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_tomato_salsa_62479_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_tomato_salsa_53906_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_salsa_83183_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_mexican_bean_soup_91809_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_potato_peelings_07088_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_chickpea_burgers_34386_16x9.jpg | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Romesco sauce recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/romesco_sauce_70994_16x9.jpg This is a super simple romesco sauce, loaded with peppers and paprika that works beautifully in this romesco chicken one-pot stew. It also works well as a spread or dip. Ingredients 1 tbsp olive oil 1 slice stale white bread, torn into rough 2cm/1in pieces50g/1¾oz almonds 1 garlic clove, sliced100g/3½oz roasted red peppers, from a jar, drained½ tbsp smoked paprika2¬3 tbsp sherry vinegar100ml/3½fl oz extra virgin olive oilpinch salt 1 tbsp olive oil 1 slice stale white bread, torn into rough 2cm/1in pieces 50g/1¾oz almonds 1 garlic clove, sliced 100g/3½oz roasted red peppers, from a jar, drained ½ tbsp smoked paprika 2¬3 tbsp sherry vinegar 100ml/3½fl oz extra virgin olive oil pinch salt Method Heat the olive oil in a frying pan and fry bread pieces, almonds, and garlic until golden. Add to a blender with the roasted red peppers, paprika, sherry vinegar, olive oil and salt and blend until smooth. Heat the olive oil in a frying pan and fry bread pieces, almonds, and garlic until golden. Heat the olive oil in a frying pan and fry bread pieces, almonds, and garlic until golden. Add to a blender with the roasted red peppers, paprika, sherry vinegar, olive oil and salt and blend until smooth. Add to a blender with the roasted red peppers, paprika, sherry vinegar, olive oil and salt and blend until smooth. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basictomatoandbasils_67840_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barbecued_pineapple_22096_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_tomato_salsa_62479_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/green_tomato_salsa_53906_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mango_salsa_83183_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_mexican_bean_soup_91809_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_potato_peelings_07088_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_chickpea_burgers_34386_16x9.jpg"
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} | 53cb35007885fbd7c138e24bb635251e0d388a7c4450f3576755c1d474d28a96 | Cheese and tomato chutney turnovers recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_and_tomato_07140_16x9.jpg These simple pies are fried in a little oil rather than being baked, which makes them deliciously crisp and golden. Serve warm with a green salad. 375g/13oz self-raising flour, plus extra for rolling½ tsp fine sea salt75g/2½oz cold butter, cut into cubes225ml/8fl oz whole milk180g/6oz Somerset brie 8-9 tbsp fresh tomato chutney 300ml/10fl oz sunflower oil, for frying 375g/13oz self-raising flour, plus extra for rolling ½ tsp fine sea salt 75g/2½oz cold butter, cut into cubes 225ml/8fl oz whole milk 180g/6oz Somerset brie 8-9 tbsp fresh tomato chutney 300ml/10fl oz sunflower oil, for frying Method To make the pastry, put the flour and salt into a large mixing bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Slowly add the milk, stirring constantly until the mixture comes together and forms a soft, spongy dough. Knead lightly and form into a ball.Roll out half the dough on a lightly floured surface until it’s roughly 3mm thick. Take a saucer, or an upturned bowl, about 14cm/5½in in diameter and cut around it to make three circles of dough. You can re-knead and roll the dough if necessary. Repeat with the remaining dough.Remove and discard the rind from the cheese. Cut the cheese into roughly 1cm/½in chunks. Spoon a heaped tablespoon of the chutney into the middle of each round of pastry spreading it out but leaving a 1cm/½in border all around the edge. Place a sixth of the cheese on one side of each circle. Brush the edges of the dough with a little water. Fold over to encase the filling, pushing out any air, and press the edges together. Press the tines of a fork around the edge of the pastry, pressing firmly through both layers, to ensure the pie is sealed.Pour the oil into a large non-stick frying pan – it should be around 1cm/½in deep. Place over a medium heat and leave for a couple of minutes, or until the oil is hot enough to brown a cube of white bread in 15 seconds. It needs to be around 150C/300F if you test the temperature with a cooking thermometer. Do not allow the oil to overheat and do not leave the oil unattended. (Use a deep fat fryer if you prefer.)Using a heatproof spatula, put two of the turnovers into the hot oil and cook for around two minutes on each side, or until lightly browned and slightly puffed up. The cheese inside will be lovely and melted when the turnovers are cut open. If the oil is too hot, the pastry will brown too much before the filling is ready. Remove the turnovers and drain on a plate lined kitchen paper. Cover with foil and keep warm while you cook the rest. The turnovers can also be reheated in a hot oven for about 10 minutes if you don’t need to serve all of them at the same time. To make the pastry, put the flour and salt into a large mixing bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Slowly add the milk, stirring constantly until the mixture comes together and forms a soft, spongy dough. Knead lightly and form into a ball. To make the pastry, put the flour and salt into a large mixing bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Slowly add the milk, stirring constantly until the mixture comes together and forms a soft, spongy dough. Knead lightly and form into a ball. Roll out half the dough on a lightly floured surface until it’s roughly 3mm thick. Take a saucer, or an upturned bowl, about 14cm/5½in in diameter and cut around it to make three circles of dough. You can re-knead and roll the dough if necessary. Repeat with the remaining dough. Roll out half the dough on a lightly floured surface until it’s roughly 3mm thick. Take a saucer, or an upturned bowl, about 14cm/5½in in diameter and cut around it to make three circles of dough. You can re-knead and roll the dough if necessary. Repeat with the remaining dough. Remove and discard the rind from the cheese. Cut the cheese into roughly 1cm/½in chunks. Spoon a heaped tablespoon of the chutney into the middle of each round of pastry spreading it out but leaving a 1cm/½in border all around the edge. Remove and discard the rind from the cheese. Cut the cheese into roughly 1cm/½in chunks. Spoon a heaped tablespoon of the chutney into the middle of each round of pastry spreading it out but leaving a 1cm/½in border all around the edge. Place a sixth of the cheese on one side of each circle. Brush the edges of the dough with a little water. Fold over to encase the filling, pushing out any air, and press the edges together. Press the tines of a fork around the edge of the pastry, pressing firmly through both layers, to ensure the pie is sealed. Place a sixth of the cheese on one side of each circle. Brush the edges of the dough with a little water. Fold over to encase the filling, pushing out any air, and press the edges together. Press the tines of a fork around the edge of the pastry, pressing firmly through both layers, to ensure the pie is sealed. Pour the oil into a large non-stick frying pan – it should be around 1cm/½in deep. Place over a medium heat and leave for a couple of minutes, or until the oil is hot enough to brown a cube of white bread in 15 seconds. It needs to be around 150C/300F if you test the temperature with a cooking thermometer. Do not allow the oil to overheat and do not leave the oil unattended. (Use a deep fat fryer if you prefer.) Pour the oil into a large non-stick frying pan – it should be around 1cm/½in deep. Place over a medium heat and leave for a couple of minutes, or until the oil is hot enough to brown a cube of white bread in 15 seconds. It needs to be around 150C/300F if you test the temperature with a cooking thermometer. Do not allow the oil to overheat and do not leave the oil unattended. (Use a deep fat fryer if you prefer.) Using a heatproof spatula, put two of the turnovers into the hot oil and cook for around two minutes on each side, or until lightly browned and slightly puffed up. The cheese inside will be lovely and melted when the turnovers are cut open. If the oil is too hot, the pastry will brown too much before the filling is ready. Remove the turnovers and drain on a plate lined kitchen paper. Cover with foil and keep warm while you cook the rest. Using a heatproof spatula, put two of the turnovers into the hot oil and cook for around two minutes on each side, or until lightly browned and slightly puffed up. The cheese inside will be lovely and melted when the turnovers are cut open. If the oil is too hot, the pastry will brown too much before the filling is ready. Remove the turnovers and drain on a plate lined kitchen paper. Cover with foil and keep warm while you cook the rest. The turnovers can also be reheated in a hot oven for about 10 minutes if you don’t need to serve all of them at the same time. The turnovers can also be reheated in a hot oven for about 10 minutes if you don’t need to serve all of them at the same time. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cheese_and_tomato_07140",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Cheese and tomato chutney turnovers 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/cheese_and_tomato_07140_16x9.jpg These simple pies are fried in a little oil rather than being baked, which makes them deliciously crisp and golden. Serve warm with a green salad. 375g/13oz self-raising flour, plus extra for rolling½ tsp fine sea salt75g/2½oz cold butter, cut into cubes225ml/8fl oz whole milk180g/6oz Somerset brie 8-9 tbsp fresh tomato chutney 300ml/10fl oz sunflower oil, for frying 375g/13oz self-raising flour, plus extra for rolling ½ tsp fine sea salt 75g/2½oz cold butter, cut into cubes 225ml/8fl oz whole milk 180g/6oz Somerset brie 8-9 tbsp fresh tomato chutney 300ml/10fl oz sunflower oil, for frying Method To make the pastry, put the flour and salt into a large mixing bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Slowly add the milk, stirring constantly until the mixture comes together and forms a soft, spongy dough. Knead lightly and form into a ball.Roll out half the dough on a lightly floured surface until it’s roughly 3mm thick. Take a saucer, or an upturned bowl, about 14cm/5½in in diameter and cut around it to make three circles of dough. You can re-knead and roll the dough if necessary. Repeat with the remaining dough.Remove and discard the rind from the cheese. Cut the cheese into roughly 1cm/½in chunks. Spoon a heaped tablespoon of the chutney into the middle of each round of pastry spreading it out but leaving a 1cm/½in border all around the edge. Place a sixth of the cheese on one side of each circle. Brush the edges of the dough with a little water. Fold over to encase the filling, pushing out any air, and press the edges together. Press the tines of a fork around the edge of the pastry, pressing firmly through both layers, to ensure the pie is sealed.Pour the oil into a large non-stick frying pan – it should be around 1cm/½in deep. Place over a medium heat and leave for a couple of minutes, or until the oil is hot enough to brown a cube of white bread in 15 seconds. It needs to be around 150C/300F if you test the temperature with a cooking thermometer. Do not allow the oil to overheat and do not leave the oil unattended. (Use a deep fat fryer if you prefer.)Using a heatproof spatula, put two of the turnovers into the hot oil and cook for around two minutes on each side, or until lightly browned and slightly puffed up. The cheese inside will be lovely and melted when the turnovers are cut open. If the oil is too hot, the pastry will brown too much before the filling is ready. Remove the turnovers and drain on a plate lined kitchen paper. Cover with foil and keep warm while you cook the rest. The turnovers can also be reheated in a hot oven for about 10 minutes if you don’t need to serve all of them at the same time. To make the pastry, put the flour and salt into a large mixing bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Slowly add the milk, stirring constantly until the mixture comes together and forms a soft, spongy dough. Knead lightly and form into a ball. To make the pastry, put the flour and salt into a large mixing bowl and rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs. Slowly add the milk, stirring constantly until the mixture comes together and forms a soft, spongy dough. Knead lightly and form into a ball. Roll out half the dough on a lightly floured surface until it’s roughly 3mm thick. Take a saucer, or an upturned bowl, about 14cm/5½in in diameter and cut around it to make three circles of dough. You can re-knead and roll the dough if necessary. Repeat with the remaining dough. Roll out half the dough on a lightly floured surface until it’s roughly 3mm thick. Take a saucer, or an upturned bowl, about 14cm/5½in in diameter and cut around it to make three circles of dough. You can re-knead and roll the dough if necessary. Repeat with the remaining dough. Remove and discard the rind from the cheese. Cut the cheese into roughly 1cm/½in chunks. Spoon a heaped tablespoon of the chutney into the middle of each round of pastry spreading it out but leaving a 1cm/½in border all around the edge. Remove and discard the rind from the cheese. Cut the cheese into roughly 1cm/½in chunks. Spoon a heaped tablespoon of the chutney into the middle of each round of pastry spreading it out but leaving a 1cm/½in border all around the edge. Place a sixth of the cheese on one side of each circle. Brush the edges of the dough with a little water. Fold over to encase the filling, pushing out any air, and press the edges together. Press the tines of a fork around the edge of the pastry, pressing firmly through both layers, to ensure the pie is sealed. Place a sixth of the cheese on one side of each circle. Brush the edges of the dough with a little water. Fold over to encase the filling, pushing out any air, and press the edges together. Press the tines of a fork around the edge of the pastry, pressing firmly through both layers, to ensure the pie is sealed. Pour the oil into a large non-stick frying pan – it should be around 1cm/½in deep. Place over a medium heat and leave for a couple of minutes, or until the oil is hot enough to brown a cube of white bread in 15 seconds. It needs to be around 150C/300F if you test the temperature with a cooking thermometer. Do not allow the oil to overheat and do not leave the oil unattended. (Use a deep fat fryer if you prefer.) Pour the oil into a large non-stick frying pan – it should be around 1cm/½in deep. Place over a medium heat and leave for a couple of minutes, or until the oil is hot enough to brown a cube of white bread in 15 seconds. It needs to be around 150C/300F if you test the temperature with a cooking thermometer. Do not allow the oil to overheat and do not leave the oil unattended. (Use a deep fat fryer if you prefer.) Using a heatproof spatula, put two of the turnovers into the hot oil and cook for around two minutes on each side, or until lightly browned and slightly puffed up. The cheese inside will be lovely and melted when the turnovers are cut open. If the oil is too hot, the pastry will brown too much before the filling is ready. Remove the turnovers and drain on a plate lined kitchen paper. Cover with foil and keep warm while you cook the rest. Using a heatproof spatula, put two of the turnovers into the hot oil and cook for around two minutes on each side, or until lightly browned and slightly puffed up. The cheese inside will be lovely and melted when the turnovers are cut open. If the oil is too hot, the pastry will brown too much before the filling is ready. Remove the turnovers and drain on a plate lined kitchen paper. Cover with foil and keep warm while you cook the rest. The turnovers can also be reheated in a hot oven for about 10 minutes if you don’t need to serve all of them at the same time. The turnovers can also be reheated in a hot oven for about 10 minutes if you don’t need to serve all of them at the same time."
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} | 3407cf2c61f3a0890d2d26d6cd62b3dc1bd7c0bb560d2ea02bc7de55efe52d21 | Roasted cream of tomato soup recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_tomato_soup_82555_16x9.jpg The ultimate comfort food – sweet tomatoes are blended with onion, garlic, basil and cream for a nostalgic bowl of soup. Best served with toasted farmhouse bread and copious amounts of butter. 1kg/2lb 4oz ripe vine tomatoes, halved2 onions, cut into wedges1 whole garlic bulb, halved horizontallyolive oil½ tsp sweet smoked paprika2 tsp caster sugar300g/10½oz floury potatoes, such as Maris Piper, peeled and cut into small even-sized pieces1 litre/1¾oz pint vegetable stock15g/½oz fresh basil150ml/¼ pint single cream, plus extra for servingsea salt and freshly ground black pepper 1kg/2lb 4oz ripe vine tomatoes, halved 2 onions, cut into wedges 1 whole garlic bulb, halved horizontally olive oil ½ tsp sweet smoked paprika 2 tsp caster sugar 300g/10½oz floury potatoes, such as Maris Piper, peeled and cut into small even-sized pieces 1 litre/1¾oz pint vegetable stock 15g/½oz fresh basil 150ml/¼ pint single cream, plus extra for serving sea salt and freshly ground black pepper buttered toast (optional) buttered toast (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Place the tomatoes in a large roasting tray, cut side up. Nestle the onions between the tomatoes and add the garlic. Drizzle everything with olive oil and season generously with salt and freshly ground black pepper. Roast for 45 minutes. Remove from the oven and sprinkle over the sweet smoked paprika and caster sugar. Return the tray to the oven for a further 30 minutes.Place the potato pieces in a large saucepan with the vegetable stock and basil and bring to the boil. Reduce to a simmer and cook for 10–15 minutes until the potato is tender.Remove the tray from the oven and carefully remove the halved garlic bulb. Scrape the rest of the veg into a large saucepan and squeeze the garlic out of its skin and into the pan. Pour the single cream into the pan then purée with a hand-held stick blender until silky smooth (you can do this in a free-standing blender but be careful of blending when the mixture is still hot). Taste and adjust the seasoning, then serve with a little more single cream drizzled on top and some buttered toast, if you like. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the tomatoes in a large roasting tray, cut side up. Nestle the onions between the tomatoes and add the garlic. Drizzle everything with olive oil and season generously with salt and freshly ground black pepper. Roast for 45 minutes. Place the tomatoes in a large roasting tray, cut side up. Nestle the onions between the tomatoes and add the garlic. Drizzle everything with olive oil and season generously with salt and freshly ground black pepper. Roast for 45 minutes. Remove from the oven and sprinkle over the sweet smoked paprika and caster sugar. Return the tray to the oven for a further 30 minutes. Remove from the oven and sprinkle over the sweet smoked paprika and caster sugar. Return the tray to the oven for a further 30 minutes. Place the potato pieces in a large saucepan with the vegetable stock and basil and bring to the boil. Reduce to a simmer and cook for 10–15 minutes until the potato is tender. Place the potato pieces in a large saucepan with the vegetable stock and basil and bring to the boil. Reduce to a simmer and cook for 10–15 minutes until the potato is tender. Remove the tray from the oven and carefully remove the halved garlic bulb. Scrape the rest of the veg into a large saucepan and squeeze the garlic out of its skin and into the pan. Remove the tray from the oven and carefully remove the halved garlic bulb. Scrape the rest of the veg into a large saucepan and squeeze the garlic out of its skin and into the pan. Pour the single cream into the pan then purée with a hand-held stick blender until silky smooth (you can do this in a free-standing blender but be careful of blending when the mixture is still hot). Taste and adjust the seasoning, then serve with a little more single cream drizzled on top and some buttered toast, if you like. Pour the single cream into the pan then purée with a hand-held stick blender until silky smooth (you can do this in a free-standing blender but be careful of blending when the mixture is still hot). Taste and adjust the seasoning, then serve with a little more single cream drizzled on top and some buttered toast, if you like. | {
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"title": "Roasted cream of tomato soup recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_tomato_soup_82555_16x9.jpg The ultimate comfort food – sweet tomatoes are blended with onion, garlic, basil and cream for a nostalgic bowl of soup. Best served with toasted farmhouse bread and copious amounts of butter. 1kg/2lb 4oz ripe vine tomatoes, halved2 onions, cut into wedges1 whole garlic bulb, halved horizontallyolive oil½ tsp sweet smoked paprika2 tsp caster sugar300g/10½oz floury potatoes, such as Maris Piper, peeled and cut into small even-sized pieces1 litre/1¾oz pint vegetable stock15g/½oz fresh basil150ml/¼ pint single cream, plus extra for servingsea salt and freshly ground black pepper 1kg/2lb 4oz ripe vine tomatoes, halved 2 onions, cut into wedges 1 whole garlic bulb, halved horizontally olive oil ½ tsp sweet smoked paprika 2 tsp caster sugar 300g/10½oz floury potatoes, such as Maris Piper, peeled and cut into small even-sized pieces 1 litre/1¾oz pint vegetable stock 15g/½oz fresh basil 150ml/¼ pint single cream, plus extra for serving sea salt and freshly ground black pepper buttered toast (optional) buttered toast (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Place the tomatoes in a large roasting tray, cut side up. Nestle the onions between the tomatoes and add the garlic. Drizzle everything with olive oil and season generously with salt and freshly ground black pepper. Roast for 45 minutes. Remove from the oven and sprinkle over the sweet smoked paprika and caster sugar. Return the tray to the oven for a further 30 minutes.Place the potato pieces in a large saucepan with the vegetable stock and basil and bring to the boil. Reduce to a simmer and cook for 10–15 minutes until the potato is tender.Remove the tray from the oven and carefully remove the halved garlic bulb. Scrape the rest of the veg into a large saucepan and squeeze the garlic out of its skin and into the pan. Pour the single cream into the pan then purée with a hand-held stick blender until silky smooth (you can do this in a free-standing blender but be careful of blending when the mixture is still hot). Taste and adjust the seasoning, then serve with a little more single cream drizzled on top and some buttered toast, if you like. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the tomatoes in a large roasting tray, cut side up. Nestle the onions between the tomatoes and add the garlic. Drizzle everything with olive oil and season generously with salt and freshly ground black pepper. Roast for 45 minutes. Place the tomatoes in a large roasting tray, cut side up. Nestle the onions between the tomatoes and add the garlic. Drizzle everything with olive oil and season generously with salt and freshly ground black pepper. Roast for 45 minutes. Remove from the oven and sprinkle over the sweet smoked paprika and caster sugar. Return the tray to the oven for a further 30 minutes. Remove from the oven and sprinkle over the sweet smoked paprika and caster sugar. Return the tray to the oven for a further 30 minutes. Place the potato pieces in a large saucepan with the vegetable stock and basil and bring to the boil. Reduce to a simmer and cook for 10–15 minutes until the potato is tender. Place the potato pieces in a large saucepan with the vegetable stock and basil and bring to the boil. Reduce to a simmer and cook for 10–15 minutes until the potato is tender. Remove the tray from the oven and carefully remove the halved garlic bulb. Scrape the rest of the veg into a large saucepan and squeeze the garlic out of its skin and into the pan. Remove the tray from the oven and carefully remove the halved garlic bulb. Scrape the rest of the veg into a large saucepan and squeeze the garlic out of its skin and into the pan. Pour the single cream into the pan then purée with a hand-held stick blender until silky smooth (you can do this in a free-standing blender but be careful of blending when the mixture is still hot). Taste and adjust the seasoning, then serve with a little more single cream drizzled on top and some buttered toast, if you like. Pour the single cream into the pan then purée with a hand-held stick blender until silky smooth (you can do this in a free-standing blender but be careful of blending when the mixture is still hot). Taste and adjust the seasoning, then serve with a little more single cream drizzled on top and some buttered toast, if you like."
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} | 01f5a4c57d020ab716d555ef4b51e3d6c12e17c7f14e8d10376b4c4e3d143b62 | Roasted tomato soup with potatoes recipe
Roasted tomato soup with double-baked cheese potatoes An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedtomatoandthym_93625_16x9.jpg These crispy cheesy baked potatoes make a bowl of tomato soup seem special. Pick the sweetest ripe tomatoes for best results. 4 baking potatoesknob of butter2 tbsp crème fraîchesmall bunch fresh chives, finely chopped 200g/7oz soft goats' cheese 1 free-range egg, beatensea salt and freshly ground black pepper 4 baking potatoes knob of butter 2 tbsp crème fraîche small bunch fresh chives, finely chopped 200g/7oz soft goats' cheese 1 free-range egg, beaten sea salt and freshly ground black pepper 2kg/4½lbs large ripe plum tomatoes, halved 1 garlic bulb, cut in half horizontally 2 large red onions, peeled, quarteredfew sprigs fresh thyme 1 tbsp golden caster sugarsea salt and freshly ground black pepper2 tbsp extra virgin olive oil 250ml/9fl oz vegetable stock (optional)100ml/3½fl oz single cream (optional)few drops Worcestershire sauce (optional)few drops balsamic vinegar (optional) 2kg/4½lbs large ripe plum tomatoes, halved 1 garlic bulb, cut in half horizontally 2 large red onions, peeled, quartered few sprigs fresh thyme 1 tbsp golden caster sugar sea salt and freshly ground black pepper 2 tbsp extra virgin olive oil 250ml/9fl oz vegetable stock (optional) 100ml/3½fl oz single cream (optional) few drops Worcestershire sauce (optional) few drops balsamic vinegar (optional) Method Preheat the oven to 190C/170C Fan/Gas 5. Bake the potatoes directly on the wire rack of the oven for 1½ -1¾hours, or until tender.Meanwhile, for the soup, place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly.Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth.If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add a little Worcestershire sauce or balsamic vinegar, to season, if you like. Remove the potatoes from the oven and using a cloth to hold the hot potato, cut each one in half and scoop out the insides into a bowl.Mix in the butter, crème fraîche, chives and goats' cheese, and stir in the egg.Season, to taste, with salt and freshly ground black pepper, and spoon the potato mixture back into the skins. Place onto a baking tray in the oven for a further 15-20 minutes, or until golden-brown and crisp on top.To serve, reheat the soup and divide among four bowls, with two potato halves each on the side. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Bake the potatoes directly on the wire rack of the oven for 1½ -1¾hours, or until tender. Bake the potatoes directly on the wire rack of the oven for 1½ -1¾hours, or until tender. Meanwhile, for the soup, place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly. Meanwhile, for the soup, place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly. Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth. Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth. If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add a little Worcestershire sauce or balsamic vinegar, to season, if you like. If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add a little Worcestershire sauce or balsamic vinegar, to season, if you like. Remove the potatoes from the oven and using a cloth to hold the hot potato, cut each one in half and scoop out the insides into a bowl. Remove the potatoes from the oven and using a cloth to hold the hot potato, cut each one in half and scoop out the insides into a bowl. Mix in the butter, crème fraîche, chives and goats' cheese, and stir in the egg. Mix in the butter, crème fraîche, chives and goats' cheese, and stir in the egg. Season, to taste, with salt and freshly ground black pepper, and spoon the potato mixture back into the skins. Place onto a baking tray in the oven for a further 15-20 minutes, or until golden-brown and crisp on top. Season, to taste, with salt and freshly ground black pepper, and spoon the potato mixture back into the skins. Place onto a baking tray in the oven for a further 15-20 minutes, or until golden-brown and crisp on top. To serve, reheat the soup and divide among four bowls, with two potato halves each on the side. To serve, reheat the soup and divide among four bowls, with two potato halves each on the side. | {
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"title": "Roasted tomato soup with potatoes recipe",
"content": "Roasted tomato soup with double-baked cheese potatoes An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastedtomatoandthym_93625_16x9.jpg These crispy cheesy baked potatoes make a bowl of tomato soup seem special. Pick the sweetest ripe tomatoes for best results. 4 baking potatoesknob of butter2 tbsp crème fraîchesmall bunch fresh chives, finely chopped 200g/7oz soft goats' cheese 1 free-range egg, beatensea salt and freshly ground black pepper 4 baking potatoes knob of butter 2 tbsp crème fraîche small bunch fresh chives, finely chopped 200g/7oz soft goats' cheese 1 free-range egg, beaten sea salt and freshly ground black pepper 2kg/4½lbs large ripe plum tomatoes, halved 1 garlic bulb, cut in half horizontally 2 large red onions, peeled, quarteredfew sprigs fresh thyme 1 tbsp golden caster sugarsea salt and freshly ground black pepper2 tbsp extra virgin olive oil 250ml/9fl oz vegetable stock (optional)100ml/3½fl oz single cream (optional)few drops Worcestershire sauce (optional)few drops balsamic vinegar (optional) 2kg/4½lbs large ripe plum tomatoes, halved 1 garlic bulb, cut in half horizontally 2 large red onions, peeled, quartered few sprigs fresh thyme 1 tbsp golden caster sugar sea salt and freshly ground black pepper 2 tbsp extra virgin olive oil 250ml/9fl oz vegetable stock (optional) 100ml/3½fl oz single cream (optional) few drops Worcestershire sauce (optional) few drops balsamic vinegar (optional) Method Preheat the oven to 190C/170C Fan/Gas 5. Bake the potatoes directly on the wire rack of the oven for 1½ -1¾hours, or until tender.Meanwhile, for the soup, place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly.Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth.If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add a little Worcestershire sauce or balsamic vinegar, to season, if you like. Remove the potatoes from the oven and using a cloth to hold the hot potato, cut each one in half and scoop out the insides into a bowl.Mix in the butter, crème fraîche, chives and goats' cheese, and stir in the egg.Season, to taste, with salt and freshly ground black pepper, and spoon the potato mixture back into the skins. Place onto a baking tray in the oven for a further 15-20 minutes, or until golden-brown and crisp on top.To serve, reheat the soup and divide among four bowls, with two potato halves each on the side. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Bake the potatoes directly on the wire rack of the oven for 1½ -1¾hours, or until tender. Bake the potatoes directly on the wire rack of the oven for 1½ -1¾hours, or until tender. Meanwhile, for the soup, place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly. Meanwhile, for the soup, place the tomatoes, garlic, onions and thyme into a large roasting tin and season, to taste, with salt and freshly ground black pepper. Drizzle with the oil, and roast in the oven for 40-50 minutes. Remove from the oven and set aside to cool slightly. Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth. Mash the garlic with the back of a fork, and discard the skin. Tip the roasted tomatoes and onions into a food processor along with the mashed garlic, and pulse until smooth. If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add a little Worcestershire sauce or balsamic vinegar, to season, if you like. If the soup is too thick, pour into a large saucepan and loosen the mixture with either vegetable stock, or single cream. Add a little Worcestershire sauce or balsamic vinegar, to season, if you like. Remove the potatoes from the oven and using a cloth to hold the hot potato, cut each one in half and scoop out the insides into a bowl. Remove the potatoes from the oven and using a cloth to hold the hot potato, cut each one in half and scoop out the insides into a bowl. Mix in the butter, crème fraîche, chives and goats' cheese, and stir in the egg. Mix in the butter, crème fraîche, chives and goats' cheese, and stir in the egg. Season, to taste, with salt and freshly ground black pepper, and spoon the potato mixture back into the skins. Place onto a baking tray in the oven for a further 15-20 minutes, or until golden-brown and crisp on top. Season, to taste, with salt and freshly ground black pepper, and spoon the potato mixture back into the skins. Place onto a baking tray in the oven for a further 15-20 minutes, or until golden-brown and crisp on top. To serve, reheat the soup and divide among four bowls, with two potato halves each on the side. To serve, reheat the soup and divide among four bowls, with two potato halves each on the side."
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} | 2deef123191e855bff7894f7d11faafaf39ad777f36311c8b93d6353c8e013d0 | Proper tomato soup recipe
For the soup, melt the butter in a large, heavy-based pan over a low-medium heat. Add the onion and fry gently until softened, but not coloured. Season with a pinch of salt.Add the chillies and garlic and continue to fry for a further 2-3 minutes.Add the sugar and vinegar to the pan and bring to the boil. Continue to boil until the mixture has reduced in volume by about a quarter and thickened slightly.Add the tomatoes to the pan and bring back to the boil. Reduce the heat until the mixture is simmering, then continue to simmer, covered, until the tomatoes have completely broken down (about 15-20 minutes).Add the bread, basil and cayenne pepper and bring the mixture back to the boil. Remove the pan from the heat and set aside for about 15 minutes, or until the bread has soaked up some of the soup.Blend the soup until smooth, then strain through a fine sieve and set the sieved liquid aside until needed. (The soup can be chilled in the fridge if desired, or kept warm until ready to serve.)For the pesto, blend the basil, garlic, pine nuts and parmesan to a paste using a food processor. Season, to taste, with salt and freshly ground black pepper. Gradually add the olive oil in a thin stream, blending as you go, until all the oil is incorporated into the pesto.For the basil oil, prepare a bowl of iced water.Blanch the basil leaves for 10 seconds in a pan of salted boiling water, then drain well and plunge the leaves into the iced water. Remove from the bowl using a slotted spoon and pat dry with kitchen paper. Blend the blanched basil leaves with the olive oil in a blender until smooth. Season, to taste, with salt. Strain the basil oil through a clean muslin cloth, collect the strained liquid and chill in the fridge until needed.To serve, pour the soup into bowls, place a spoonful of pesto on top of each, then drizzle over the basil oil. Garnish each bowl with a few extra basil leaves. For the soup, melt the butter in a large, heavy-based pan over a low-medium heat. Add the onion and fry gently until softened, but not coloured. Season with a pinch of salt. For the soup, melt the butter in a large, heavy-based pan over a low-medium heat. Add the onion and fry gently until softened, but not coloured. Season with a pinch of salt. Add the chillies and garlic and continue to fry for a further 2-3 minutes. Add the chillies and garlic and continue to fry for a further 2-3 minutes. Add the sugar and vinegar to the pan and bring to the boil. Continue to boil until the mixture has reduced in volume by about a quarter and thickened slightly. Add the sugar and vinegar to the pan and bring to the boil. Continue to boil until the mixture has reduced in volume by about a quarter and thickened slightly. Add the tomatoes to the pan and bring back to the boil. Reduce the heat until the mixture is simmering, then continue to simmer, covered, until the tomatoes have completely broken down (about 15-20 minutes). Add the tomatoes to the pan and bring back to the boil. Reduce the heat until the mixture is simmering, then continue to simmer, covered, until the tomatoes have completely broken down (about 15-20 minutes). Add the bread, basil and cayenne pepper and bring the mixture back to the boil. Remove the pan from the heat and set aside for about 15 minutes, or until the bread has soaked up some of the soup. Add the bread, basil and cayenne pepper and bring the mixture back to the boil. Remove the pan from the heat and set aside for about 15 minutes, or until the bread has soaked up some of the soup. Blend the soup until smooth, then strain through a fine sieve and set the sieved liquid aside until needed. (The soup can be chilled in the fridge if desired, or kept warm until ready to serve.) Blend the soup until smooth, then strain through a fine sieve and set the sieved liquid aside until needed. (The soup can be chilled in the fridge if desired, or kept warm until ready to serve.) For the pesto, blend the basil, garlic, pine nuts and parmesan to a paste using a food processor. Season, to taste, with salt and freshly ground black pepper. Gradually add the olive oil in a thin stream, blending as you go, until all the oil is incorporated into the pesto. For the pesto, blend the basil, garlic, pine nuts and parmesan to a paste using a food processor. Season, to taste, with salt and freshly ground black pepper. Gradually add the olive oil in a thin stream, blending as you go, until all the oil is incorporated into the pesto. For the basil oil, prepare a bowl of iced water. For the basil oil, prepare a bowl of iced water. Blanch the basil leaves for 10 seconds in a pan of salted boiling water, then drain well and plunge the leaves into the iced water. Remove from the bowl using a slotted spoon and pat dry with kitchen paper. Blanch the basil leaves for 10 seconds in a pan of salted boiling water, then drain well and plunge the leaves into the iced water. Remove from the bowl using a slotted spoon and pat dry with kitchen paper. Blend the blanched basil leaves with the olive oil in a blender until smooth. Season, to taste, with salt. Blend the blanched basil leaves with the olive oil in a blender until smooth. Season, to taste, with salt. Strain the basil oil through a clean muslin cloth, collect the strained liquid and chill in the fridge until needed. Strain the basil oil through a clean muslin cloth, collect the strained liquid and chill in the fridge until needed. To serve, pour the soup into bowls, place a spoonful of pesto on top of each, then drizzle over the basil oil. Garnish each bowl with a few extra basil leaves. To serve, pour the soup into bowls, place a spoonful of pesto on top of each, then drizzle over the basil oil. Garnish each bowl with a few extra basil leaves. | {
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"title": "Proper tomato soup recipe",
"content": "For the soup, melt the butter in a large, heavy-based pan over a low-medium heat. Add the onion and fry gently until softened, but not coloured. Season with a pinch of salt.Add the chillies and garlic and continue to fry for a further 2-3 minutes.Add the sugar and vinegar to the pan and bring to the boil. Continue to boil until the mixture has reduced in volume by about a quarter and thickened slightly.Add the tomatoes to the pan and bring back to the boil. Reduce the heat until the mixture is simmering, then continue to simmer, covered, until the tomatoes have completely broken down (about 15-20 minutes).Add the bread, basil and cayenne pepper and bring the mixture back to the boil. Remove the pan from the heat and set aside for about 15 minutes, or until the bread has soaked up some of the soup.Blend the soup until smooth, then strain through a fine sieve and set the sieved liquid aside until needed. (The soup can be chilled in the fridge if desired, or kept warm until ready to serve.)For the pesto, blend the basil, garlic, pine nuts and parmesan to a paste using a food processor. Season, to taste, with salt and freshly ground black pepper. Gradually add the olive oil in a thin stream, blending as you go, until all the oil is incorporated into the pesto.For the basil oil, prepare a bowl of iced water.Blanch the basil leaves for 10 seconds in a pan of salted boiling water, then drain well and plunge the leaves into the iced water. Remove from the bowl using a slotted spoon and pat dry with kitchen paper. Blend the blanched basil leaves with the olive oil in a blender until smooth. Season, to taste, with salt. Strain the basil oil through a clean muslin cloth, collect the strained liquid and chill in the fridge until needed.To serve, pour the soup into bowls, place a spoonful of pesto on top of each, then drizzle over the basil oil. Garnish each bowl with a few extra basil leaves. For the soup, melt the butter in a large, heavy-based pan over a low-medium heat. Add the onion and fry gently until softened, but not coloured. Season with a pinch of salt. For the soup, melt the butter in a large, heavy-based pan over a low-medium heat. Add the onion and fry gently until softened, but not coloured. Season with a pinch of salt. Add the chillies and garlic and continue to fry for a further 2-3 minutes. Add the chillies and garlic and continue to fry for a further 2-3 minutes. Add the sugar and vinegar to the pan and bring to the boil. Continue to boil until the mixture has reduced in volume by about a quarter and thickened slightly. Add the sugar and vinegar to the pan and bring to the boil. Continue to boil until the mixture has reduced in volume by about a quarter and thickened slightly. Add the tomatoes to the pan and bring back to the boil. Reduce the heat until the mixture is simmering, then continue to simmer, covered, until the tomatoes have completely broken down (about 15-20 minutes). Add the tomatoes to the pan and bring back to the boil. Reduce the heat until the mixture is simmering, then continue to simmer, covered, until the tomatoes have completely broken down (about 15-20 minutes). Add the bread, basil and cayenne pepper and bring the mixture back to the boil. Remove the pan from the heat and set aside for about 15 minutes, or until the bread has soaked up some of the soup. Add the bread, basil and cayenne pepper and bring the mixture back to the boil. Remove the pan from the heat and set aside for about 15 minutes, or until the bread has soaked up some of the soup. Blend the soup until smooth, then strain through a fine sieve and set the sieved liquid aside until needed. (The soup can be chilled in the fridge if desired, or kept warm until ready to serve.) Blend the soup until smooth, then strain through a fine sieve and set the sieved liquid aside until needed. (The soup can be chilled in the fridge if desired, or kept warm until ready to serve.) For the pesto, blend the basil, garlic, pine nuts and parmesan to a paste using a food processor. Season, to taste, with salt and freshly ground black pepper. Gradually add the olive oil in a thin stream, blending as you go, until all the oil is incorporated into the pesto. For the pesto, blend the basil, garlic, pine nuts and parmesan to a paste using a food processor. Season, to taste, with salt and freshly ground black pepper. Gradually add the olive oil in a thin stream, blending as you go, until all the oil is incorporated into the pesto. For the basil oil, prepare a bowl of iced water. For the basil oil, prepare a bowl of iced water. Blanch the basil leaves for 10 seconds in a pan of salted boiling water, then drain well and plunge the leaves into the iced water. Remove from the bowl using a slotted spoon and pat dry with kitchen paper. Blanch the basil leaves for 10 seconds in a pan of salted boiling water, then drain well and plunge the leaves into the iced water. Remove from the bowl using a slotted spoon and pat dry with kitchen paper. Blend the blanched basil leaves with the olive oil in a blender until smooth. Season, to taste, with salt. Blend the blanched basil leaves with the olive oil in a blender until smooth. Season, to taste, with salt. Strain the basil oil through a clean muslin cloth, collect the strained liquid and chill in the fridge until needed. Strain the basil oil through a clean muslin cloth, collect the strained liquid and chill in the fridge until needed. To serve, pour the soup into bowls, place a spoonful of pesto on top of each, then drizzle over the basil oil. Garnish each bowl with a few extra basil leaves. To serve, pour the soup into bowls, place a spoonful of pesto on top of each, then drizzle over the basil oil. Garnish each bowl with a few extra basil leaves."
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} | bf7e6fb5c8a465ddd1e540577e6446278d47fc3e2d0e03d283955436398c2931 | Tomato and basil soup with the best ever garlic bread recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sxn81.jpg A delicious tomato and basil soup made with roasted garlic and top-quality tinned tomatoes. To simplify the garlic bread, just mix the roasted garlic with softened butter. Equipment and preparation: you will need a free-standing mixer, clean sheet of muslin and stick-blender or food processor. 1 garlic bulb500ml/18fl oz double creamsalt and freshly ground black pepper1 large bunch basil, roughly chopped, 2 sprigs reserved 1 garlic bulb 500ml/18fl oz double cream salt and freshly ground black pepper 1 large bunch basil, roughly chopped, 2 sprigs reserved 75ml/2½fl oz extra virgin olive oil ½ banana shallot, finely chopped2 x 400g/14oz tin San Marzano tomatoes1 small baguette, cut lengthways into 4 pieces 75ml/2½fl oz extra virgin olive oil ½ banana shallot, finely chopped 2 x 400g/14oz tin San Marzano tomatoes 1 small baguette, cut lengthways into 4 pieces Method Preheat the oven to 170C/150C Fan/Gas 3½Wrap the whole garlic bulb in aluminium foil and place on a tray in the oven. Roast for 40-45 minutes, or until soft.When the garlic is cool enough to handle, cut the top off of the bulb. Squeeze out all the garlic and finely chop.Pour the double cream into the bowl of a freestanding mixer and beat for 3-5 minutes, or until the mixture turns to solid fatty lumps with a liquid base. Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid.Tip the butter into the bowl, add the chopped garlic and a generous pinch of salt. Stir in a third of the chopped basil and mix once more.Heat a large frying pan or sauté pan until hot, add all but two tablespoons of the extra virgin olive oil and the shallot and gently fry for a minute.Add the tinned tomatoes and the rest of the basil, reserving two sprigs for garnish, then simmer for 2-3 minutes.While the soup simmers, heat a griddle pan until very hot and char the bread on both sides, then slather with the garlic butter and place in the oven to warm through.Blend the soup using a stick blender or a food processor until you have a fine pureé. Season, to taste, with salt and black pepper.Serve the soup in bowls with the reserved olive oil drizzled over the top and a scattering of basil leaves, and the garlic bread alongside. Preheat the oven to 170C/150C Fan/Gas 3½ Preheat the oven to 170C/150C Fan/Gas 3½ Wrap the whole garlic bulb in aluminium foil and place on a tray in the oven. Roast for 40-45 minutes, or until soft. Wrap the whole garlic bulb in aluminium foil and place on a tray in the oven. Roast for 40-45 minutes, or until soft. When the garlic is cool enough to handle, cut the top off of the bulb. Squeeze out all the garlic and finely chop. When the garlic is cool enough to handle, cut the top off of the bulb. Squeeze out all the garlic and finely chop. Pour the double cream into the bowl of a freestanding mixer and beat for 3-5 minutes, or until the mixture turns to solid fatty lumps with a liquid base. Pour the double cream into the bowl of a freestanding mixer and beat for 3-5 minutes, or until the mixture turns to solid fatty lumps with a liquid base. Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid. Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid. Tip the butter into the bowl, add the chopped garlic and a generous pinch of salt. Stir in a third of the chopped basil and mix once more. Tip the butter into the bowl, add the chopped garlic and a generous pinch of salt. Stir in a third of the chopped basil and mix once more. Heat a large frying pan or sauté pan until hot, add all but two tablespoons of the extra virgin olive oil and the shallot and gently fry for a minute. Heat a large frying pan or sauté pan until hot, add all but two tablespoons of the extra virgin olive oil and the shallot and gently fry for a minute. Add the tinned tomatoes and the rest of the basil, reserving two sprigs for garnish, then simmer for 2-3 minutes. Add the tinned tomatoes and the rest of the basil, reserving two sprigs for garnish, then simmer for 2-3 minutes. While the soup simmers, heat a griddle pan until very hot and char the bread on both sides, then slather with the garlic butter and place in the oven to warm through. While the soup simmers, heat a griddle pan until very hot and char the bread on both sides, then slather with the garlic butter and place in the oven to warm through. Blend the soup using a stick blender or a food processor until you have a fine pureé. Season, to taste, with salt and black pepper. Blend the soup using a stick blender or a food processor until you have a fine pureé. Season, to taste, with salt and black pepper. Serve the soup in bowls with the reserved olive oil drizzled over the top and a scattering of basil leaves, and the garlic bread alongside. Serve the soup in bowls with the reserved olive oil drizzled over the top and a scattering of basil leaves, and the garlic bread alongside. | {
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"url": "https://www.bbc.co.uk/food/recipes/quick_tomato_and_basil_39444",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tomato and basil soup with the best ever garlic bread recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01sxn81.jpg A delicious tomato and basil soup made with roasted garlic and top-quality tinned tomatoes. To simplify the garlic bread, just mix the roasted garlic with softened butter. Equipment and preparation: you will need a free-standing mixer, clean sheet of muslin and stick-blender or food processor. 1 garlic bulb500ml/18fl oz double creamsalt and freshly ground black pepper1 large bunch basil, roughly chopped, 2 sprigs reserved 1 garlic bulb 500ml/18fl oz double cream salt and freshly ground black pepper 1 large bunch basil, roughly chopped, 2 sprigs reserved 75ml/2½fl oz extra virgin olive oil ½ banana shallot, finely chopped2 x 400g/14oz tin San Marzano tomatoes1 small baguette, cut lengthways into 4 pieces 75ml/2½fl oz extra virgin olive oil ½ banana shallot, finely chopped 2 x 400g/14oz tin San Marzano tomatoes 1 small baguette, cut lengthways into 4 pieces Method Preheat the oven to 170C/150C Fan/Gas 3½Wrap the whole garlic bulb in aluminium foil and place on a tray in the oven. Roast for 40-45 minutes, or until soft.When the garlic is cool enough to handle, cut the top off of the bulb. Squeeze out all the garlic and finely chop.Pour the double cream into the bowl of a freestanding mixer and beat for 3-5 minutes, or until the mixture turns to solid fatty lumps with a liquid base. Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid.Tip the butter into the bowl, add the chopped garlic and a generous pinch of salt. Stir in a third of the chopped basil and mix once more.Heat a large frying pan or sauté pan until hot, add all but two tablespoons of the extra virgin olive oil and the shallot and gently fry for a minute.Add the tinned tomatoes and the rest of the basil, reserving two sprigs for garnish, then simmer for 2-3 minutes.While the soup simmers, heat a griddle pan until very hot and char the bread on both sides, then slather with the garlic butter and place in the oven to warm through.Blend the soup using a stick blender or a food processor until you have a fine pureé. Season, to taste, with salt and black pepper.Serve the soup in bowls with the reserved olive oil drizzled over the top and a scattering of basil leaves, and the garlic bread alongside. Preheat the oven to 170C/150C Fan/Gas 3½ Preheat the oven to 170C/150C Fan/Gas 3½ Wrap the whole garlic bulb in aluminium foil and place on a tray in the oven. Roast for 40-45 minutes, or until soft. Wrap the whole garlic bulb in aluminium foil and place on a tray in the oven. Roast for 40-45 minutes, or until soft. When the garlic is cool enough to handle, cut the top off of the bulb. Squeeze out all the garlic and finely chop. When the garlic is cool enough to handle, cut the top off of the bulb. Squeeze out all the garlic and finely chop. Pour the double cream into the bowl of a freestanding mixer and beat for 3-5 minutes, or until the mixture turns to solid fatty lumps with a liquid base. Pour the double cream into the bowl of a freestanding mixer and beat for 3-5 minutes, or until the mixture turns to solid fatty lumps with a liquid base. Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid. Line a colander with a clean muslin cloth and place it over a bowl. Tip the mixture into the colander and wrap the muslin tightly around the cream. Squeeze out all the liquid so that you have a solid mass of butter in the muslin, then discard the liquid. Tip the butter into the bowl, add the chopped garlic and a generous pinch of salt. Stir in a third of the chopped basil and mix once more. Tip the butter into the bowl, add the chopped garlic and a generous pinch of salt. Stir in a third of the chopped basil and mix once more. Heat a large frying pan or sauté pan until hot, add all but two tablespoons of the extra virgin olive oil and the shallot and gently fry for a minute. Heat a large frying pan or sauté pan until hot, add all but two tablespoons of the extra virgin olive oil and the shallot and gently fry for a minute. Add the tinned tomatoes and the rest of the basil, reserving two sprigs for garnish, then simmer for 2-3 minutes. Add the tinned tomatoes and the rest of the basil, reserving two sprigs for garnish, then simmer for 2-3 minutes. While the soup simmers, heat a griddle pan until very hot and char the bread on both sides, then slather with the garlic butter and place in the oven to warm through. While the soup simmers, heat a griddle pan until very hot and char the bread on both sides, then slather with the garlic butter and place in the oven to warm through. Blend the soup using a stick blender or a food processor until you have a fine pureé. Season, to taste, with salt and black pepper. Blend the soup using a stick blender or a food processor until you have a fine pureé. Season, to taste, with salt and black pepper. Serve the soup in bowls with the reserved olive oil drizzled over the top and a scattering of basil leaves, and the garlic bread alongside. Serve the soup in bowls with the reserved olive oil drizzled over the top and a scattering of basil leaves, and the garlic bread alongside."
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} | d31759bbca0a0da3b69865dc2d27edde4a2285f1be984da5c41e607edc7b6202 | Quick tomato soup recipe
An average of 4.3 out of 5 stars from 6 ratings A quick tomato soup with sweetcorn. An easy lunch you can whip up in no time. 2 cloves garlic, crushed 1 large onion, finely chopped olive oil 1 tsp powdered cumin 2 tins(400g/14oz) chopped tomatoes 340g/12oz sweetcorn kernels, tinned or frozen 1L/1 ¾pt vegetable or chicken stock 2 tbsp tomato purée fresh basil or coriander leaves salt and black pepper 2 cloves garlic, crushed 1 large onion, finely chopped olive oil 1 tsp powdered cumin 2 tins(400g/14oz) chopped tomatoes 340g/12oz sweetcorn kernels, tinned or frozen 1L/1 ¾pt vegetable or chicken stock 2 tbsp tomato purée fresh basil or coriander leaves salt and black pepper Method Sweat the garlic and onion in olive oil until soft and translucent. Add the cumin and cook for a minute or so before adding the tomatoes, sweetcorn, stock and tomato purée. Bring to the boil, then turn down the heat and allow to simmer for 15-20 minutes.The soup is good just as it is, rustic and chunky. If you prefer a smoother soup, just blend half of the mixture. Scatter with fresh herbs and serve with a drizzle of olive oil. Season well. Sweat the garlic and onion in olive oil until soft and translucent. Add the cumin and cook for a minute or so before adding the tomatoes, sweetcorn, stock and tomato purée. Bring to the boil, then turn down the heat and allow to simmer for 15-20 minutes. Sweat the garlic and onion in olive oil until soft and translucent. Add the cumin and cook for a minute or so before adding the tomatoes, sweetcorn, stock and tomato purée. Bring to the boil, then turn down the heat and allow to simmer for 15-20 minutes. The soup is good just as it is, rustic and chunky. If you prefer a smoother soup, just blend half of the mixture. Scatter with fresh herbs and serve with a drizzle of olive oil. Season well. The soup is good just as it is, rustic and chunky. If you prefer a smoother soup, just blend half of the mixture. Scatter with fresh herbs and serve with a drizzle of olive oil. Season well. | {
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"url": "https://www.bbc.co.uk/food/recipes/tomatoandsweetcornso_7921",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Quick tomato soup recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings A quick tomato soup with sweetcorn. An easy lunch you can whip up in no time. 2 cloves garlic, crushed 1 large onion, finely chopped olive oil 1 tsp powdered cumin 2 tins(400g/14oz) chopped tomatoes 340g/12oz sweetcorn kernels, tinned or frozen 1L/1 ¾pt vegetable or chicken stock 2 tbsp tomato purée fresh basil or coriander leaves salt and black pepper 2 cloves garlic, crushed 1 large onion, finely chopped olive oil 1 tsp powdered cumin 2 tins(400g/14oz) chopped tomatoes 340g/12oz sweetcorn kernels, tinned or frozen 1L/1 ¾pt vegetable or chicken stock 2 tbsp tomato purée fresh basil or coriander leaves salt and black pepper Method Sweat the garlic and onion in olive oil until soft and translucent. Add the cumin and cook for a minute or so before adding the tomatoes, sweetcorn, stock and tomato purée. Bring to the boil, then turn down the heat and allow to simmer for 15-20 minutes.The soup is good just as it is, rustic and chunky. If you prefer a smoother soup, just blend half of the mixture. Scatter with fresh herbs and serve with a drizzle of olive oil. Season well. Sweat the garlic and onion in olive oil until soft and translucent. Add the cumin and cook for a minute or so before adding the tomatoes, sweetcorn, stock and tomato purée. Bring to the boil, then turn down the heat and allow to simmer for 15-20 minutes. Sweat the garlic and onion in olive oil until soft and translucent. Add the cumin and cook for a minute or so before adding the tomatoes, sweetcorn, stock and tomato purée. Bring to the boil, then turn down the heat and allow to simmer for 15-20 minutes. The soup is good just as it is, rustic and chunky. If you prefer a smoother soup, just blend half of the mixture. Scatter with fresh herbs and serve with a drizzle of olive oil. Season well. The soup is good just as it is, rustic and chunky. If you prefer a smoother soup, just blend half of the mixture. Scatter with fresh herbs and serve with a drizzle of olive oil. Season well."
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} | c3193b9670f6a185b22bb56b91c256eaecee3fc97264f03860331a847823d8d2 | Hearty tomato soup recipe
An average of 4.0 out of 5 stars from 3 ratings Tomato soup is a true crowd-pleaser, and even more so when made with chunks of streaky bacon and pinto beans. 2 tbsp olive oil10 rashers smoked streaky bacon, roughly chopped5 red onions, roughly chopped15 medium tomatoes2 tsp smoked paprika3 star anisesalt and freshly ground black pepper1 x 400g/14oz can pinto beans 2 tbsp olive oil 10 rashers smoked streaky bacon, roughly chopped 5 red onions, roughly chopped 15 medium tomatoes 2 tsp smoked paprika 3 star anise salt and freshly ground black pepper 1 x 400g/14oz can pinto beans Method Heat the olive oil in a large pan. Fry the bacon and onions in the pan over a moderate heat until coloured.Roughly chop the tomatoes and add them to the pan when the bacon is starting to crisp and the onion is translucent.Add the smoked paprika and star anise, and season well with salt and freshly ground black pepper.Pour in 1 litre/1¾ pints of water and cook over a moderate heat with the lid on for 30 minutes. Stir every 10 minutes.When 30 minutes have elapsed, tip in the drained pinto beans and cook for a further five minutes.If you intend to freeze the soup, allow it to cool to room temperature and then fill six freezer bags. Freeze for up to a month.When you wish to cook the soup, de-frost thoroughly and, when reheating, ensure that that you bring the soup to a vigorous boil. Heat the olive oil in a large pan. Fry the bacon and onions in the pan over a moderate heat until coloured. Heat the olive oil in a large pan. Fry the bacon and onions in the pan over a moderate heat until coloured. Roughly chop the tomatoes and add them to the pan when the bacon is starting to crisp and the onion is translucent. Roughly chop the tomatoes and add them to the pan when the bacon is starting to crisp and the onion is translucent. Add the smoked paprika and star anise, and season well with salt and freshly ground black pepper. Add the smoked paprika and star anise, and season well with salt and freshly ground black pepper. Pour in 1 litre/1¾ pints of water and cook over a moderate heat with the lid on for 30 minutes. Stir every 10 minutes. Pour in 1 litre/1¾ pints of water and cook over a moderate heat with the lid on for 30 minutes. Stir every 10 minutes. When 30 minutes have elapsed, tip in the drained pinto beans and cook for a further five minutes. When 30 minutes have elapsed, tip in the drained pinto beans and cook for a further five minutes. If you intend to freeze the soup, allow it to cool to room temperature and then fill six freezer bags. Freeze for up to a month. If you intend to freeze the soup, allow it to cool to room temperature and then fill six freezer bags. Freeze for up to a month. When you wish to cook the soup, de-frost thoroughly and, when reheating, ensure that that you bring the soup to a vigorous boil. When you wish to cook the soup, de-frost thoroughly and, when reheating, ensure that that you bring the soup to a vigorous boil. | {
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"url": "https://www.bbc.co.uk/food/recipes/hearty_tomato_soup_55968",
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"title": "Hearty tomato soup recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings Tomato soup is a true crowd-pleaser, and even more so when made with chunks of streaky bacon and pinto beans. 2 tbsp olive oil10 rashers smoked streaky bacon, roughly chopped5 red onions, roughly chopped15 medium tomatoes2 tsp smoked paprika3 star anisesalt and freshly ground black pepper1 x 400g/14oz can pinto beans 2 tbsp olive oil 10 rashers smoked streaky bacon, roughly chopped 5 red onions, roughly chopped 15 medium tomatoes 2 tsp smoked paprika 3 star anise salt and freshly ground black pepper 1 x 400g/14oz can pinto beans Method Heat the olive oil in a large pan. Fry the bacon and onions in the pan over a moderate heat until coloured.Roughly chop the tomatoes and add them to the pan when the bacon is starting to crisp and the onion is translucent.Add the smoked paprika and star anise, and season well with salt and freshly ground black pepper.Pour in 1 litre/1¾ pints of water and cook over a moderate heat with the lid on for 30 minutes. Stir every 10 minutes.When 30 minutes have elapsed, tip in the drained pinto beans and cook for a further five minutes.If you intend to freeze the soup, allow it to cool to room temperature and then fill six freezer bags. Freeze for up to a month.When you wish to cook the soup, de-frost thoroughly and, when reheating, ensure that that you bring the soup to a vigorous boil. Heat the olive oil in a large pan. Fry the bacon and onions in the pan over a moderate heat until coloured. Heat the olive oil in a large pan. Fry the bacon and onions in the pan over a moderate heat until coloured. Roughly chop the tomatoes and add them to the pan when the bacon is starting to crisp and the onion is translucent. Roughly chop the tomatoes and add them to the pan when the bacon is starting to crisp and the onion is translucent. Add the smoked paprika and star anise, and season well with salt and freshly ground black pepper. Add the smoked paprika and star anise, and season well with salt and freshly ground black pepper. Pour in 1 litre/1¾ pints of water and cook over a moderate heat with the lid on for 30 minutes. Stir every 10 minutes. Pour in 1 litre/1¾ pints of water and cook over a moderate heat with the lid on for 30 minutes. Stir every 10 minutes. When 30 minutes have elapsed, tip in the drained pinto beans and cook for a further five minutes. When 30 minutes have elapsed, tip in the drained pinto beans and cook for a further five minutes. If you intend to freeze the soup, allow it to cool to room temperature and then fill six freezer bags. Freeze for up to a month. If you intend to freeze the soup, allow it to cool to room temperature and then fill six freezer bags. Freeze for up to a month. When you wish to cook the soup, de-frost thoroughly and, when reheating, ensure that that you bring the soup to a vigorous boil. When you wish to cook the soup, de-frost thoroughly and, when reheating, ensure that that you bring the soup to a vigorous boil."
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} | b68724d5ecc9032389dc732e5a06a56b137eae9b9edf68cd40b261c483d2939f | Barbecue pork belly with asparagus slaw recipe
Barbecue pork belly with asparagus slaw and blue cheese dressing An average of 3.8 out of 5 stars from 11 ratings This oven-cooked pulled pork recipe gives you the great taste of barbecue without all the smoke and mess. 2 tbsp barbecue sauce 1 tbsp cider vinegar or white wine vinegar 2 tbsp barbecue sauce 1 tbsp cider vinegar or white wine vinegar 50g/1¾oz paprika 60g/2¼oz sea salt 2 tbsp chilli powder or chilli flakes 2 garlic clove, grated, or 2 tbsp garlic powder 2 tbsp ground cumin 2 tbsp ground black pepper good pinch cayenne pepper 50g/1¾oz paprika 60g/2¼oz sea salt 2 tbsp chilli powder or chilli flakes 2 garlic clove, grated, or 2 tbsp garlic powder 2 tbsp ground cumin 2 tbsp ground black pepper good pinch cayenne pepper 1.5kg/3lb 5oz pork belly, bone in and skin removed1 tbsp Dijon mustard 1.5kg/3lb 5oz pork belly, bone in and skin removed 1 tbsp Dijon mustard 3 garlic clovesdrizzle olive oil 3 garlic cloves drizzle olive oil 100ml/3½fl oz cider vinegar or white wine vinegar100g/3½oz caster sugar1 large red onion, peeled, halved and thinly sliced 100ml/3½fl oz cider vinegar or white wine vinegar 100g/3½oz caster sugar 1 large red onion, peeled, halved and thinly sliced 4–6 asparagus spears, trimmed and peeled into thin strips2 carrots, peeled and cut into thin strips⅓ Chinese cabbage, thinly shredded1 red onion, thinly sliced 2 tbsp rice vinegar 1 tsp black onion seeds 1 tbsp roughly chopped fresh herbs, such as chives, parsley and coriander1 lime, juice onlysalt and freshly ground black pepper 4–6 asparagus spears, trimmed and peeled into thin strips 2 carrots, peeled and cut into thin strips ⅓ Chinese cabbage, thinly shredded 1 red onion, thinly sliced 2 tbsp rice vinegar 1 tsp black onion seeds 1 tbsp roughly chopped fresh herbs, such as chives, parsley and coriander 1 lime, juice only salt and freshly ground black pepper 50g/1¾oz blue cheese, broken into small pieces 1 tsp sea salt 1 tsp mustard powder 1 tbsp lemon juice 2 tbsp rapeseed oil 150g/5½oz soured cream2 tbsp mayonnaise freshly ground black pepper, to taste 50g/1¾oz blue cheese, broken into small pieces 1 tsp sea salt 1 tsp mustard powder 1 tbsp lemon juice 2 tbsp rapeseed oil 150g/5½oz soured cream 2 tbsp mayonnaise freshly ground black pepper, to taste 2 Little Gem lettuce, washed and halvedbarbecue sauce 2 Little Gem lettuce, washed and halved barbecue sauce Method To make the glaze, whisk together the barbecue sauce and vinegar in a small bowl and set aside. To make the spice rub, mix all the ingredients together well and store in an airtight container until needed.To make the pork, take the pork out of the fridge for a good hour or so to allow to come to room temperature. Preheat the oven to 140C/120C Fan/Gas 1. Rub the mustard all over the pork – make sure the pork is completely covered and the mustard is well rubbed in. Liberally dust the pork all over with the spice rub and gently rub in. To make the roasted garlic, drizzle the garlic cloves with olive oil and wrap in kitchen foil. Bake in the oven for about 40 minutes until the garlic is completely soft. Remove and set aside for use in the blue cheese dressing later. Lay a large piece of kitchen foil on a work surface. Spoon half of the glaze onto the foil and lay the pork on top, fat side up. Spoon over the rest of the glaze and wrap the foil around the pork, making sure the pork is completely sealed in. Place in a deep roasting tin and add a cup of water (or beer if you have it) to the tin. Roast in the oven for 3½–4½ hours or until the pork parcel is soft to touch. Rip open the top of the pork parcel, being careful of the steam, and turn the oven up to 240C/220C Fan/Gas 9. Sprinkle another layer of the spice rub on the pork and place back in the oven for 20–30 minutes or until it has started to caramelise (check it after 10 minutes). Remove from the oven and leave to cool slightly for about 10–20 minutes with a tray on top or a cover to stop the pork drying out.To make the pickled red onions, warm the vinegar and sugar together until the sugar has dissolved, then remove from the heat and add the red onion and set aside until ready to serve.To make the asparagus slaw, place all of the ingredients in a bowl and mix well. Season with salt and pepper and leave to marinate for 10–15 minutes before serving. To make the blue cheese dressing, place all of the ingredients in a bowl along with the roasting garlic cloves and mix together. Transfer to a food processor and blend until it is a smooth dressing. Set aside until ready to serve.To serve, remove any bones from the pork and slice. Place onto a serving plate along with a mound of the pickled onions and asparagus slaw. Drizzle the dressing over the Baby Gem lettuce and serve. To make the glaze, whisk together the barbecue sauce and vinegar in a small bowl and set aside. To make the glaze, whisk together the barbecue sauce and vinegar in a small bowl and set aside. To make the spice rub, mix all the ingredients together well and store in an airtight container until needed. To make the spice rub, mix all the ingredients together well and store in an airtight container until needed. To make the pork, take the pork out of the fridge for a good hour or so to allow to come to room temperature. Preheat the oven to 140C/120C Fan/Gas 1. Rub the mustard all over the pork – make sure the pork is completely covered and the mustard is well rubbed in. Liberally dust the pork all over with the spice rub and gently rub in. To make the pork, take the pork out of the fridge for a good hour or so to allow to come to room temperature. Preheat the oven to 140C/120C Fan/Gas 1. Rub the mustard all over the pork – make sure the pork is completely covered and the mustard is well rubbed in. Liberally dust the pork all over with the spice rub and gently rub in. To make the roasted garlic, drizzle the garlic cloves with olive oil and wrap in kitchen foil. Bake in the oven for about 40 minutes until the garlic is completely soft. Remove and set aside for use in the blue cheese dressing later. To make the roasted garlic, drizzle the garlic cloves with olive oil and wrap in kitchen foil. Bake in the oven for about 40 minutes until the garlic is completely soft. Remove and set aside for use in the blue cheese dressing later. Lay a large piece of kitchen foil on a work surface. Spoon half of the glaze onto the foil and lay the pork on top, fat side up. Spoon over the rest of the glaze and wrap the foil around the pork, making sure the pork is completely sealed in. Place in a deep roasting tin and add a cup of water (or beer if you have it) to the tin. Roast in the oven for 3½–4½ hours or until the pork parcel is soft to touch. Lay a large piece of kitchen foil on a work surface. Spoon half of the glaze onto the foil and lay the pork on top, fat side up. Spoon over the rest of the glaze and wrap the foil around the pork, making sure the pork is completely sealed in. Place in a deep roasting tin and add a cup of water (or beer if you have it) to the tin. Roast in the oven for 3½–4½ hours or until the pork parcel is soft to touch. Rip open the top of the pork parcel, being careful of the steam, and turn the oven up to 240C/220C Fan/Gas 9. Sprinkle another layer of the spice rub on the pork and place back in the oven for 20–30 minutes or until it has started to caramelise (check it after 10 minutes). Remove from the oven and leave to cool slightly for about 10–20 minutes with a tray on top or a cover to stop the pork drying out. Rip open the top of the pork parcel, being careful of the steam, and turn the oven up to 240C/220C Fan/Gas 9. Sprinkle another layer of the spice rub on the pork and place back in the oven for 20–30 minutes or until it has started to caramelise (check it after 10 minutes). Remove from the oven and leave to cool slightly for about 10–20 minutes with a tray on top or a cover to stop the pork drying out. To make the pickled red onions, warm the vinegar and sugar together until the sugar has dissolved, then remove from the heat and add the red onion and set aside until ready to serve. To make the pickled red onions, warm the vinegar and sugar together until the sugar has dissolved, then remove from the heat and add the red onion and set aside until ready to serve. To make the asparagus slaw, place all of the ingredients in a bowl and mix well. Season with salt and pepper and leave to marinate for 10–15 minutes before serving. To make the asparagus slaw, place all of the ingredients in a bowl and mix well. Season with salt and pepper and leave to marinate for 10–15 minutes before serving. To make the blue cheese dressing, place all of the ingredients in a bowl along with the roasting garlic cloves and mix together. Transfer to a food processor and blend until it is a smooth dressing. Set aside until ready to serve. To make the blue cheese dressing, place all of the ingredients in a bowl along with the roasting garlic cloves and mix together. Transfer to a food processor and blend until it is a smooth dressing. Set aside until ready to serve. To serve, remove any bones from the pork and slice. Place onto a serving plate along with a mound of the pickled onions and asparagus slaw. Drizzle the dressing over the Baby Gem lettuce and serve. To serve, remove any bones from the pork and slice. Place onto a serving plate along with a mound of the pickled onions and asparagus slaw. Drizzle the dressing over the Baby Gem lettuce and serve. | {
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"title": "Barbecue pork belly with asparagus slaw recipe",
"content": "Barbecue pork belly with asparagus slaw and blue cheese dressing An average of 3.8 out of 5 stars from 11 ratings This oven-cooked pulled pork recipe gives you the great taste of barbecue without all the smoke and mess. 2 tbsp barbecue sauce 1 tbsp cider vinegar or white wine vinegar 2 tbsp barbecue sauce 1 tbsp cider vinegar or white wine vinegar 50g/1¾oz paprika 60g/2¼oz sea salt 2 tbsp chilli powder or chilli flakes 2 garlic clove, grated, or 2 tbsp garlic powder 2 tbsp ground cumin 2 tbsp ground black pepper good pinch cayenne pepper 50g/1¾oz paprika 60g/2¼oz sea salt 2 tbsp chilli powder or chilli flakes 2 garlic clove, grated, or 2 tbsp garlic powder 2 tbsp ground cumin 2 tbsp ground black pepper good pinch cayenne pepper 1.5kg/3lb 5oz pork belly, bone in and skin removed1 tbsp Dijon mustard 1.5kg/3lb 5oz pork belly, bone in and skin removed 1 tbsp Dijon mustard 3 garlic clovesdrizzle olive oil 3 garlic cloves drizzle olive oil 100ml/3½fl oz cider vinegar or white wine vinegar100g/3½oz caster sugar1 large red onion, peeled, halved and thinly sliced 100ml/3½fl oz cider vinegar or white wine vinegar 100g/3½oz caster sugar 1 large red onion, peeled, halved and thinly sliced 4–6 asparagus spears, trimmed and peeled into thin strips2 carrots, peeled and cut into thin strips⅓ Chinese cabbage, thinly shredded1 red onion, thinly sliced 2 tbsp rice vinegar 1 tsp black onion seeds 1 tbsp roughly chopped fresh herbs, such as chives, parsley and coriander1 lime, juice onlysalt and freshly ground black pepper 4–6 asparagus spears, trimmed and peeled into thin strips 2 carrots, peeled and cut into thin strips ⅓ Chinese cabbage, thinly shredded 1 red onion, thinly sliced 2 tbsp rice vinegar 1 tsp black onion seeds 1 tbsp roughly chopped fresh herbs, such as chives, parsley and coriander 1 lime, juice only salt and freshly ground black pepper 50g/1¾oz blue cheese, broken into small pieces 1 tsp sea salt 1 tsp mustard powder 1 tbsp lemon juice 2 tbsp rapeseed oil 150g/5½oz soured cream2 tbsp mayonnaise freshly ground black pepper, to taste 50g/1¾oz blue cheese, broken into small pieces 1 tsp sea salt 1 tsp mustard powder 1 tbsp lemon juice 2 tbsp rapeseed oil 150g/5½oz soured cream 2 tbsp mayonnaise freshly ground black pepper, to taste 2 Little Gem lettuce, washed and halvedbarbecue sauce 2 Little Gem lettuce, washed and halved barbecue sauce Method To make the glaze, whisk together the barbecue sauce and vinegar in a small bowl and set aside. To make the spice rub, mix all the ingredients together well and store in an airtight container until needed.To make the pork, take the pork out of the fridge for a good hour or so to allow to come to room temperature. Preheat the oven to 140C/120C Fan/Gas 1. Rub the mustard all over the pork – make sure the pork is completely covered and the mustard is well rubbed in. Liberally dust the pork all over with the spice rub and gently rub in. To make the roasted garlic, drizzle the garlic cloves with olive oil and wrap in kitchen foil. Bake in the oven for about 40 minutes until the garlic is completely soft. Remove and set aside for use in the blue cheese dressing later. Lay a large piece of kitchen foil on a work surface. Spoon half of the glaze onto the foil and lay the pork on top, fat side up. Spoon over the rest of the glaze and wrap the foil around the pork, making sure the pork is completely sealed in. Place in a deep roasting tin and add a cup of water (or beer if you have it) to the tin. Roast in the oven for 3½–4½ hours or until the pork parcel is soft to touch. Rip open the top of the pork parcel, being careful of the steam, and turn the oven up to 240C/220C Fan/Gas 9. Sprinkle another layer of the spice rub on the pork and place back in the oven for 20–30 minutes or until it has started to caramelise (check it after 10 minutes). Remove from the oven and leave to cool slightly for about 10–20 minutes with a tray on top or a cover to stop the pork drying out.To make the pickled red onions, warm the vinegar and sugar together until the sugar has dissolved, then remove from the heat and add the red onion and set aside until ready to serve.To make the asparagus slaw, place all of the ingredients in a bowl and mix well. Season with salt and pepper and leave to marinate for 10–15 minutes before serving. To make the blue cheese dressing, place all of the ingredients in a bowl along with the roasting garlic cloves and mix together. Transfer to a food processor and blend until it is a smooth dressing. Set aside until ready to serve.To serve, remove any bones from the pork and slice. Place onto a serving plate along with a mound of the pickled onions and asparagus slaw. Drizzle the dressing over the Baby Gem lettuce and serve. To make the glaze, whisk together the barbecue sauce and vinegar in a small bowl and set aside. To make the glaze, whisk together the barbecue sauce and vinegar in a small bowl and set aside. To make the spice rub, mix all the ingredients together well and store in an airtight container until needed. To make the spice rub, mix all the ingredients together well and store in an airtight container until needed. To make the pork, take the pork out of the fridge for a good hour or so to allow to come to room temperature. Preheat the oven to 140C/120C Fan/Gas 1. Rub the mustard all over the pork – make sure the pork is completely covered and the mustard is well rubbed in. Liberally dust the pork all over with the spice rub and gently rub in. To make the pork, take the pork out of the fridge for a good hour or so to allow to come to room temperature. Preheat the oven to 140C/120C Fan/Gas 1. Rub the mustard all over the pork – make sure the pork is completely covered and the mustard is well rubbed in. Liberally dust the pork all over with the spice rub and gently rub in. To make the roasted garlic, drizzle the garlic cloves with olive oil and wrap in kitchen foil. Bake in the oven for about 40 minutes until the garlic is completely soft. Remove and set aside for use in the blue cheese dressing later. To make the roasted garlic, drizzle the garlic cloves with olive oil and wrap in kitchen foil. Bake in the oven for about 40 minutes until the garlic is completely soft. Remove and set aside for use in the blue cheese dressing later. Lay a large piece of kitchen foil on a work surface. Spoon half of the glaze onto the foil and lay the pork on top, fat side up. Spoon over the rest of the glaze and wrap the foil around the pork, making sure the pork is completely sealed in. Place in a deep roasting tin and add a cup of water (or beer if you have it) to the tin. Roast in the oven for 3½–4½ hours or until the pork parcel is soft to touch. Lay a large piece of kitchen foil on a work surface. Spoon half of the glaze onto the foil and lay the pork on top, fat side up. Spoon over the rest of the glaze and wrap the foil around the pork, making sure the pork is completely sealed in. Place in a deep roasting tin and add a cup of water (or beer if you have it) to the tin. Roast in the oven for 3½–4½ hours or until the pork parcel is soft to touch. Rip open the top of the pork parcel, being careful of the steam, and turn the oven up to 240C/220C Fan/Gas 9. Sprinkle another layer of the spice rub on the pork and place back in the oven for 20–30 minutes or until it has started to caramelise (check it after 10 minutes). Remove from the oven and leave to cool slightly for about 10–20 minutes with a tray on top or a cover to stop the pork drying out. Rip open the top of the pork parcel, being careful of the steam, and turn the oven up to 240C/220C Fan/Gas 9. Sprinkle another layer of the spice rub on the pork and place back in the oven for 20–30 minutes or until it has started to caramelise (check it after 10 minutes). Remove from the oven and leave to cool slightly for about 10–20 minutes with a tray on top or a cover to stop the pork drying out. To make the pickled red onions, warm the vinegar and sugar together until the sugar has dissolved, then remove from the heat and add the red onion and set aside until ready to serve. To make the pickled red onions, warm the vinegar and sugar together until the sugar has dissolved, then remove from the heat and add the red onion and set aside until ready to serve. To make the asparagus slaw, place all of the ingredients in a bowl and mix well. Season with salt and pepper and leave to marinate for 10–15 minutes before serving. To make the asparagus slaw, place all of the ingredients in a bowl and mix well. Season with salt and pepper and leave to marinate for 10–15 minutes before serving. To make the blue cheese dressing, place all of the ingredients in a bowl along with the roasting garlic cloves and mix together. Transfer to a food processor and blend until it is a smooth dressing. Set aside until ready to serve. To make the blue cheese dressing, place all of the ingredients in a bowl along with the roasting garlic cloves and mix together. Transfer to a food processor and blend until it is a smooth dressing. Set aside until ready to serve. To serve, remove any bones from the pork and slice. Place onto a serving plate along with a mound of the pickled onions and asparagus slaw. Drizzle the dressing over the Baby Gem lettuce and serve. To serve, remove any bones from the pork and slice. Place onto a serving plate along with a mound of the pickled onions and asparagus slaw. Drizzle the dressing over the Baby Gem lettuce and serve."
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} | 7fae88d96e2d3fb02a65b2322ebd0a0317cae68e9886270e1b4d370371ee7962 | Beef rib and black garlic barbecue beans recipe
An average of 0.0 out of 5 stars from 0 ratings The perfect summer recipe for fresh evenings cooking with friends and family. Smokey black garlic barbecue beans with paprika rubbed côte de boeuf, an impressive dish that takes you from lunch to sunset. You will need a digital cooking thermometer. 1.5kg/3lb 5oz bone in côte de boeuf (rib steaks)1 tbsp mustard 1 tbsp olive oil 1.5kg/3lb 5oz bone in côte de boeuf (rib steaks) 1 tbsp mustard 1 tbsp olive oil 1 tsp fennel seeds, toasted 1 tsp cumin seeds, toasted ½ tbsp oregano 1 tbsp smoked paprika 1 tbsp soft brown sugar 2 tbsp salt 1 tsp fennel seeds, toasted 1 tsp cumin seeds, toasted ½ tbsp oregano 1 tbsp smoked paprika 1 tbsp soft brown sugar 2 tbsp salt 2 tbsp smoked rapeseed oil 3 red or white onions, finely sliced sprig rosemary sprig thyme 3 bay leaves1 bulb smoked garlic, halved horizontally2 tbsp tomato paste 1kg/2lb 4oz cooked and drained mixed beans (either from tins or cooked from dried)300g/10½oz ripe tomatoes, chopped 500ml/18fl oz black garlic barbecue sauce 25g/1oz fresh parsley, chopped 2 tbsp smoked rapeseed oil 3 red or white onions, finely sliced sprig rosemary sprig thyme 3 bay leaves 1 bulb smoked garlic, halved horizontally 2 tbsp tomato paste 1kg/2lb 4oz cooked and drained mixed beans (either from tins or cooked from dried) 300g/10½oz ripe tomatoes, chopped 500ml/18fl oz black garlic barbecue sauce 25g/1oz fresh parsley, chopped Method Rub the beef in the mustard and oil. In a pestle and mortar, grind the spices together until well combined with the sugar and salt. Rub all over the meat and leave to marinate while you light the barbecue. When the coals are ready to cook on, place the beef on the barbecue and cook for about 20 minutes on each side, moving all the time to get an even char all over. To test when the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C when it is done. Place the meat on a tray to rest for 15 minutes. While the beef is cooking make the beans. Heat the oil in a large saucepan over a medium heat, then add the onions and gently fry for 4 minutes until soft. Add the herbs, garlic and the tomato paste and cook for 2 minutes. Stir in the chopped tomatoes and cook for 3 minutes. Add the beans and cook for 5 minutes. Stir in the barbecue sauce and simmer for about 20 minutes. Finish with the chopped parsley. Serve the beans and beef on a large platter. Rub the beef in the mustard and oil. Rub the beef in the mustard and oil. In a pestle and mortar, grind the spices together until well combined with the sugar and salt. Rub all over the meat and leave to marinate while you light the barbecue. In a pestle and mortar, grind the spices together until well combined with the sugar and salt. Rub all over the meat and leave to marinate while you light the barbecue. When the coals are ready to cook on, place the beef on the barbecue and cook for about 20 minutes on each side, moving all the time to get an even char all over. To test when the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C when it is done. Place the meat on a tray to rest for 15 minutes. When the coals are ready to cook on, place the beef on the barbecue and cook for about 20 minutes on each side, moving all the time to get an even char all over. To test when the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C when it is done. Place the meat on a tray to rest for 15 minutes. While the beef is cooking make the beans. Heat the oil in a large saucepan over a medium heat, then add the onions and gently fry for 4 minutes until soft. Add the herbs, garlic and the tomato paste and cook for 2 minutes. Stir in the chopped tomatoes and cook for 3 minutes. Add the beans and cook for 5 minutes. Stir in the barbecue sauce and simmer for about 20 minutes. Finish with the chopped parsley. While the beef is cooking make the beans. Heat the oil in a large saucepan over a medium heat, then add the onions and gently fry for 4 minutes until soft. Add the herbs, garlic and the tomato paste and cook for 2 minutes. Stir in the chopped tomatoes and cook for 3 minutes. Add the beans and cook for 5 minutes. Stir in the barbecue sauce and simmer for about 20 minutes. Finish with the chopped parsley. Serve the beans and beef on a large platter. Serve the beans and beef on a large platter. Recipe tips Tomato paste is very similar to tomato purée, but more concentrated. | {
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"url": "https://www.bbc.co.uk/food/recipes/beef_rib_and_black_94492",
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"title": "Beef rib and black garlic barbecue beans recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings The perfect summer recipe for fresh evenings cooking with friends and family. Smokey black garlic barbecue beans with paprika rubbed côte de boeuf, an impressive dish that takes you from lunch to sunset. You will need a digital cooking thermometer. 1.5kg/3lb 5oz bone in côte de boeuf (rib steaks)1 tbsp mustard 1 tbsp olive oil 1.5kg/3lb 5oz bone in côte de boeuf (rib steaks) 1 tbsp mustard 1 tbsp olive oil 1 tsp fennel seeds, toasted 1 tsp cumin seeds, toasted ½ tbsp oregano 1 tbsp smoked paprika 1 tbsp soft brown sugar 2 tbsp salt 1 tsp fennel seeds, toasted 1 tsp cumin seeds, toasted ½ tbsp oregano 1 tbsp smoked paprika 1 tbsp soft brown sugar 2 tbsp salt 2 tbsp smoked rapeseed oil 3 red or white onions, finely sliced sprig rosemary sprig thyme 3 bay leaves1 bulb smoked garlic, halved horizontally2 tbsp tomato paste 1kg/2lb 4oz cooked and drained mixed beans (either from tins or cooked from dried)300g/10½oz ripe tomatoes, chopped 500ml/18fl oz black garlic barbecue sauce 25g/1oz fresh parsley, chopped 2 tbsp smoked rapeseed oil 3 red or white onions, finely sliced sprig rosemary sprig thyme 3 bay leaves 1 bulb smoked garlic, halved horizontally 2 tbsp tomato paste 1kg/2lb 4oz cooked and drained mixed beans (either from tins or cooked from dried) 300g/10½oz ripe tomatoes, chopped 500ml/18fl oz black garlic barbecue sauce 25g/1oz fresh parsley, chopped Method Rub the beef in the mustard and oil. In a pestle and mortar, grind the spices together until well combined with the sugar and salt. Rub all over the meat and leave to marinate while you light the barbecue. When the coals are ready to cook on, place the beef on the barbecue and cook for about 20 minutes on each side, moving all the time to get an even char all over. To test when the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C when it is done. Place the meat on a tray to rest for 15 minutes. While the beef is cooking make the beans. Heat the oil in a large saucepan over a medium heat, then add the onions and gently fry for 4 minutes until soft. Add the herbs, garlic and the tomato paste and cook for 2 minutes. Stir in the chopped tomatoes and cook for 3 minutes. Add the beans and cook for 5 minutes. Stir in the barbecue sauce and simmer for about 20 minutes. Finish with the chopped parsley. Serve the beans and beef on a large platter. Rub the beef in the mustard and oil. Rub the beef in the mustard and oil. In a pestle and mortar, grind the spices together until well combined with the sugar and salt. Rub all over the meat and leave to marinate while you light the barbecue. In a pestle and mortar, grind the spices together until well combined with the sugar and salt. Rub all over the meat and leave to marinate while you light the barbecue. When the coals are ready to cook on, place the beef on the barbecue and cook for about 20 minutes on each side, moving all the time to get an even char all over. To test when the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C when it is done. Place the meat on a tray to rest for 15 minutes. When the coals are ready to cook on, place the beef on the barbecue and cook for about 20 minutes on each side, moving all the time to get an even char all over. To test when the meat is cooked, insert a digital cooking thermometer into the thickest part of the meat: it should read 58–60C when it is done. Place the meat on a tray to rest for 15 minutes. While the beef is cooking make the beans. Heat the oil in a large saucepan over a medium heat, then add the onions and gently fry for 4 minutes until soft. Add the herbs, garlic and the tomato paste and cook for 2 minutes. Stir in the chopped tomatoes and cook for 3 minutes. Add the beans and cook for 5 minutes. Stir in the barbecue sauce and simmer for about 20 minutes. Finish with the chopped parsley. While the beef is cooking make the beans. Heat the oil in a large saucepan over a medium heat, then add the onions and gently fry for 4 minutes until soft. Add the herbs, garlic and the tomato paste and cook for 2 minutes. Stir in the chopped tomatoes and cook for 3 minutes. Add the beans and cook for 5 minutes. Stir in the barbecue sauce and simmer for about 20 minutes. Finish with the chopped parsley. Serve the beans and beef on a large platter. Serve the beans and beef on a large platter. Recipe tips Tomato paste is very similar to tomato purée, but more concentrated."
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} | 1485d98a3da529536e8822a485b3cfcba7470a528281b2e100286f0d74a5b7cd | Texas-style espresso BBQ sauce recipe
An average of 4.0 out of 5 stars from 1 rating Give your barbecue a boost with this caffeine-injected dark barbecue sauce. 200ml/7fl oz brewed espresso, or strong dark coffee 250ml/9fl oz ketchup 100ml/3½fl oz cider vinegar 50ml/2fl oz Worcestershire Sauce 100g/3½oz dark muscovado sugar 1 tbsp cracked black pepper 1 tbsp sea salt flakes 1 tbsp garlic powder 1 tbsp mustard powder 1 tbsp onion powder 1 tbsp smoked paprika ½ tbsp chilli powder 200ml/7fl oz brewed espresso, or strong dark coffee 250ml/9fl oz ketchup 100ml/3½fl oz cider vinegar 50ml/2fl oz Worcestershire Sauce 100g/3½oz dark muscovado sugar 1 tbsp cracked black pepper 1 tbsp sea salt flakes 1 tbsp garlic powder 1 tbsp mustard powder 1 tbsp onion powder 1 tbsp smoked paprika ½ tbsp chilli powder Method Whisk all ingredients together in a saucepan. Bring to a simmer over a medium heat and cook for 15 minutes. Transfer to clean jars and allow to cool. Store in the fridge, but allow the sauce to come to room temp before serving. Whisk all ingredients together in a saucepan. Bring to a simmer over a medium heat and cook for 15 minutes. Transfer to clean jars and allow to cool. Store in the fridge, but allow the sauce to come to room temp before serving. Whisk all ingredients together in a saucepan. Bring to a simmer over a medium heat and cook for 15 minutes. Transfer to clean jars and allow to cool. Store in the fridge, but allow the sauce to come to room temp before serving. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Texas-style espresso BBQ sauce recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Give your barbecue a boost with this caffeine-injected dark barbecue sauce. 200ml/7fl oz brewed espresso, or strong dark coffee 250ml/9fl oz ketchup 100ml/3½fl oz cider vinegar 50ml/2fl oz Worcestershire Sauce 100g/3½oz dark muscovado sugar 1 tbsp cracked black pepper 1 tbsp sea salt flakes 1 tbsp garlic powder 1 tbsp mustard powder 1 tbsp onion powder 1 tbsp smoked paprika ½ tbsp chilli powder 200ml/7fl oz brewed espresso, or strong dark coffee 250ml/9fl oz ketchup 100ml/3½fl oz cider vinegar 50ml/2fl oz Worcestershire Sauce 100g/3½oz dark muscovado sugar 1 tbsp cracked black pepper 1 tbsp sea salt flakes 1 tbsp garlic powder 1 tbsp mustard powder 1 tbsp onion powder 1 tbsp smoked paprika ½ tbsp chilli powder Method Whisk all ingredients together in a saucepan. Bring to a simmer over a medium heat and cook for 15 minutes. Transfer to clean jars and allow to cool. Store in the fridge, but allow the sauce to come to room temp before serving. Whisk all ingredients together in a saucepan. Bring to a simmer over a medium heat and cook for 15 minutes. Transfer to clean jars and allow to cool. Store in the fridge, but allow the sauce to come to room temp before serving. Whisk all ingredients together in a saucepan. Bring to a simmer over a medium heat and cook for 15 minutes. Transfer to clean jars and allow to cool. Store in the fridge, but allow the sauce to come to room temp before serving."
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} | 1ab324c8e38c91fa3e9a6f4bc8213dae79bc621b765b6d9284197d9ecb201a9c | Jerk barbecue-style ribs with coleslaw recipe
An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerk_barbecue-style_ribs_48301_16x9.jpg Sweet, sticky and spicy with a splash of rum to get you in the mood for some flavourful food! A side of crunchy coleslaw helps cool down those spicy kicks. 500g/1lb 2oz pork ribs 1 tsp sea salt flakes1 tsp freshly ground black pepper 1 tsp allspice 1 tsp dried thyme 1 tsp garlic powder 1 tsp dried red chilli flakes 250g/9oz jerk barbecue sauce 25ml/1fl oz white rum 500g/1lb 2oz pork ribs 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tsp allspice 1 tsp dried thyme 1 tsp garlic powder 1 tsp dried red chilli flakes 250g/9oz jerk barbecue sauce 25ml/1fl oz white rum ⅓ white cabbage, thinly sliced ⅓ red cabbage, thinly sliced 1 spring onion, thinly sliced 1 carrot, grated 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tbsp runny honey 4 tbsp mayonnaise ⅓ white cabbage, thinly sliced ⅓ red cabbage, thinly sliced 1 spring onion, thinly sliced 1 carrot, grated 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tbsp runny honey 4 tbsp mayonnaise Method To make the ribs, season the pork with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely. Pour over the jerk sauce and white rum and mix together. Cover and leave to marinate in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Put the ribs in a roasting tin and roast for 45 minutes, or until cooked through. To make the coleslaw, put the cabbages, spring onion and carrot in a bowl. Add the salt, pepper, honey and mayonnaise and mix together.Serve the ribs with the coleslaw on the side. To make the ribs, season the pork with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely. Pour over the jerk sauce and white rum and mix together. Cover and leave to marinate in the fridge for at least 1 hour. To make the ribs, season the pork with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely. Pour over the jerk sauce and white rum and mix together. Cover and leave to marinate in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Put the ribs in a roasting tin and roast for 45 minutes, or until cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Put the ribs in a roasting tin and roast for 45 minutes, or until cooked through. To make the coleslaw, put the cabbages, spring onion and carrot in a bowl. Add the salt, pepper, honey and mayonnaise and mix together. To make the coleslaw, put the cabbages, spring onion and carrot in a bowl. Add the salt, pepper, honey and mayonnaise and mix together. Serve the ribs with the coleslaw on the side. Serve the ribs with the coleslaw on the side. | {
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"title": "Jerk barbecue-style ribs with coleslaw recipe",
"content": "An average of 3.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerk_barbecue-style_ribs_48301_16x9.jpg Sweet, sticky and spicy with a splash of rum to get you in the mood for some flavourful food! A side of crunchy coleslaw helps cool down those spicy kicks. 500g/1lb 2oz pork ribs 1 tsp sea salt flakes1 tsp freshly ground black pepper 1 tsp allspice 1 tsp dried thyme 1 tsp garlic powder 1 tsp dried red chilli flakes 250g/9oz jerk barbecue sauce 25ml/1fl oz white rum 500g/1lb 2oz pork ribs 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tsp allspice 1 tsp dried thyme 1 tsp garlic powder 1 tsp dried red chilli flakes 250g/9oz jerk barbecue sauce 25ml/1fl oz white rum ⅓ white cabbage, thinly sliced ⅓ red cabbage, thinly sliced 1 spring onion, thinly sliced 1 carrot, grated 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tbsp runny honey 4 tbsp mayonnaise ⅓ white cabbage, thinly sliced ⅓ red cabbage, thinly sliced 1 spring onion, thinly sliced 1 carrot, grated 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 tbsp runny honey 4 tbsp mayonnaise Method To make the ribs, season the pork with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely. Pour over the jerk sauce and white rum and mix together. Cover and leave to marinate in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Put the ribs in a roasting tin and roast for 45 minutes, or until cooked through. To make the coleslaw, put the cabbages, spring onion and carrot in a bowl. Add the salt, pepper, honey and mayonnaise and mix together.Serve the ribs with the coleslaw on the side. To make the ribs, season the pork with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely. Pour over the jerk sauce and white rum and mix together. Cover and leave to marinate in the fridge for at least 1 hour. To make the ribs, season the pork with the salt, pepper, allspice, thyme, garlic powder and chilli flakes in a large bowl, rubbing to cover the meat completely. Pour over the jerk sauce and white rum and mix together. Cover and leave to marinate in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Put the ribs in a roasting tin and roast for 45 minutes, or until cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Put the ribs in a roasting tin and roast for 45 minutes, or until cooked through. To make the coleslaw, put the cabbages, spring onion and carrot in a bowl. Add the salt, pepper, honey and mayonnaise and mix together. To make the coleslaw, put the cabbages, spring onion and carrot in a bowl. Add the salt, pepper, honey and mayonnaise and mix together. Serve the ribs with the coleslaw on the side. Serve the ribs with the coleslaw on the side."
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} | 1ad3c521ac93d3dd95407ed4ce1bbcfb26a1f669ab8a2ca419a87bac9c739899 | Pulled pork with spicy coleslaw recipe
An average of 4.8 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pulledporkwithsausag_88807_16x9.jpg Pile this slow-cooked, melt-in-the-mouth pulled pork onto bread rolls for the ultimate sandwich. Each serving provides 700 kcal, 63g protein, 43g carbohydrates (of which 15g sugars), 28g fat (of which 5g saturates), 7g fibre and 1.6g salt. oil, for greasing2kg/4lb 6½oz pork shoulder1 tbsp chilli flakes1 tbsp wholegrain mustard200ml/7¼fl oz white wine vinegar250ml/9fl oz cider3 onions, thinly sliced6 cloves garlic, thinly slicedsalt and freshly ground black pepper oil, for greasing 2kg/4lb 6½oz pork shoulder 1 tbsp chilli flakes 1 tbsp wholegrain mustard 200ml/7¼fl oz white wine vinegar 250ml/9fl oz cider 3 onions, thinly sliced 6 cloves garlic, thinly sliced salt and freshly ground black pepper half white cabbage, finely chopped2 carrots, grated2 red onions, thinly sliced 1 red chilli, seeds removed, finely chopped175g/6oz mayonnaise1 lime, juice only1 tbsp soy sauce half white cabbage, finely chopped 2 carrots, grated 2 red onions, thinly sliced 1 red chilli, seeds removed, finely chopped 175g/6oz mayonnaise 1 lime, juice only 1 tbsp soy sauce 8 soft white bread rolls4 tbsp ready-made barbecue sauce 8 soft white bread rolls 4 tbsp ready-made barbecue sauce Method Preheat the oven to 170C/150C Fan/Gas 3.For the pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard, salt and pepper, then rub the mixture into the pork shoulder.Pour the vinegar and cider over, then scatter over the onion and garlic.Cover with baking paper, then wrap in foil and roast for 3 hours. Remove the paper and foil, then roast for another 1 hour.'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined. To serve, pile the pork on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. For the pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard, salt and pepper, then rub the mixture into the pork shoulder. For the pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard, salt and pepper, then rub the mixture into the pork shoulder. Pour the vinegar and cider over, then scatter over the onion and garlic. Pour the vinegar and cider over, then scatter over the onion and garlic. Cover with baking paper, then wrap in foil and roast for 3 hours. Remove the paper and foil, then roast for another 1 hour. Cover with baking paper, then wrap in foil and roast for 3 hours. Remove the paper and foil, then roast for another 1 hour. 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork. 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork. For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined. For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined. To serve, pile the pork on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste. To serve, pile the pork on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste. Recipe tips Any leftover pulled pork is great in tacos and burritos. | {
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"title": "Pulled pork with spicy coleslaw recipe",
"content": "An average of 4.8 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pulledporkwithsausag_88807_16x9.jpg Pile this slow-cooked, melt-in-the-mouth pulled pork onto bread rolls for the ultimate sandwich. Each serving provides 700 kcal, 63g protein, 43g carbohydrates (of which 15g sugars), 28g fat (of which 5g saturates), 7g fibre and 1.6g salt. oil, for greasing2kg/4lb 6½oz pork shoulder1 tbsp chilli flakes1 tbsp wholegrain mustard200ml/7¼fl oz white wine vinegar250ml/9fl oz cider3 onions, thinly sliced6 cloves garlic, thinly slicedsalt and freshly ground black pepper oil, for greasing 2kg/4lb 6½oz pork shoulder 1 tbsp chilli flakes 1 tbsp wholegrain mustard 200ml/7¼fl oz white wine vinegar 250ml/9fl oz cider 3 onions, thinly sliced 6 cloves garlic, thinly sliced salt and freshly ground black pepper half white cabbage, finely chopped2 carrots, grated2 red onions, thinly sliced 1 red chilli, seeds removed, finely chopped175g/6oz mayonnaise1 lime, juice only1 tbsp soy sauce half white cabbage, finely chopped 2 carrots, grated 2 red onions, thinly sliced 1 red chilli, seeds removed, finely chopped 175g/6oz mayonnaise 1 lime, juice only 1 tbsp soy sauce 8 soft white bread rolls4 tbsp ready-made barbecue sauce 8 soft white bread rolls 4 tbsp ready-made barbecue sauce Method Preheat the oven to 170C/150C Fan/Gas 3.For the pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard, salt and pepper, then rub the mixture into the pork shoulder.Pour the vinegar and cider over, then scatter over the onion and garlic.Cover with baking paper, then wrap in foil and roast for 3 hours. Remove the paper and foil, then roast for another 1 hour.'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork.For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined. To serve, pile the pork on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. For the pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard, salt and pepper, then rub the mixture into the pork shoulder. For the pork, oil a baking tray and place the pork shoulder on top. Mix together the chilli, mustard, salt and pepper, then rub the mixture into the pork shoulder. Pour the vinegar and cider over, then scatter over the onion and garlic. Pour the vinegar and cider over, then scatter over the onion and garlic. Cover with baking paper, then wrap in foil and roast for 3 hours. Remove the paper and foil, then roast for another 1 hour. Cover with baking paper, then wrap in foil and roast for 3 hours. Remove the paper and foil, then roast for another 1 hour. 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork. 'Pull' the pork by sticking a fork in the shoulder and shredding the meat into small pieces with another fork. For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined. For the coleslaw, in a separate bowl, mix together all of the coleslaw ingredients until well combined. To serve, pile the pork on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste. To serve, pile the pork on a serving plate and spoon the coleslaw next to it. Serve with soft white rolls and barbecue sauce to taste. Recipe tips Any leftover pulled pork is great in tacos and burritos."
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} | 4a7ef5b34015542fc97e203987e7db2b5e88b4ffcadd7596e22c0ffaa30b04c6 | Lamb with smoked onions and roasted potatoes recipe
To make the leg of lamb, combine the garlic, black pepper, rosemary, bay leaves and olive oil in a large tray and mix together. Rub the marinade into the meat on both sides, cover and allow to marinate overnight in the fridge. The next day, remove from the fridge to bring it to room temperature. To make the gravy, preheat the oven to 220C/200C Fan/Gas 7.Toss the chicken wings, pancetta, vegetables, and aromatics together in a large roasting tray and cook in the oven until dark golden-brown and crisp – this should take about 40 minutes. Remove the tray from the oven, add enough of the flour to absorb the fat, then stir in the tomato purée. Cook over a medium heat for a minute or so on the stove and then add the Madeira. Boil to reduce the volume of liquid by half, then add the chicken stock and cook to allow the liquid to reduce by half again. Whisk in the barbecue sauce, to taste. Strain the stock through a sieve and season with salt, to taste.To make the caraway roasted potatoes, cut the potatoes into thick pieces and toss in the garlic, caraway and olive oil. Reduce the oven to 210/190C Fan/Gas 6 and roast the potatoes until golden-brown and tender – around 30 minutes – then add the butter and toss the potatoes to glaze. Keep warm.Meanwhile, to cook the butterflied leg of lamb, heat a barbecue or chargrill until hot and season the lamb with salt. Put the lamb on the barbecue (or chargrill), allowing both sides to colour. Whilst cooking, you can cover with a large pan to trap the smoke inside and enhance the smoke flavour. If too smoky, you may wish to finish the cooking for the last 10–15 minutes in the hot oven. Rest the meat, covered in a warm place before slicing. To make the smoked onions, prepare some wood chips in the base of a (lidded) wok with a wire rack arranged on top. The rack will hold the onions over the wood chips whilst they smoke. Heat the olive in a pan and fry the onions until golden-brown. Transfer the onions onto the prepared wire rack inside the wok. Put the lid on and allow to smoke over a low heat for 20 minutes. To serve, slice the lamb and place on a serving platter (or individual plates if using). Serve the roast potatoes and smoked onions alongside and finish with the gravy. To make the leg of lamb, combine the garlic, black pepper, rosemary, bay leaves and olive oil in a large tray and mix together. Rub the marinade into the meat on both sides, cover and allow to marinate overnight in the fridge. The next day, remove from the fridge to bring it to room temperature. To make the leg of lamb, combine the garlic, black pepper, rosemary, bay leaves and olive oil in a large tray and mix together. Rub the marinade into the meat on both sides, cover and allow to marinate overnight in the fridge. The next day, remove from the fridge to bring it to room temperature. To make the gravy, preheat the oven to 220C/200C Fan/Gas 7. To make the gravy, preheat the oven to 220C/200C Fan/Gas 7. Toss the chicken wings, pancetta, vegetables, and aromatics together in a large roasting tray and cook in the oven until dark golden-brown and crisp – this should take about 40 minutes. Toss the chicken wings, pancetta, vegetables, and aromatics together in a large roasting tray and cook in the oven until dark golden-brown and crisp – this should take about 40 minutes. Remove the tray from the oven, add enough of the flour to absorb the fat, then stir in the tomato purée. Cook over a medium heat for a minute or so on the stove and then add the Madeira. Boil to reduce the volume of liquid by half, then add the chicken stock and cook to allow the liquid to reduce by half again. Whisk in the barbecue sauce, to taste. Strain the stock through a sieve and season with salt, to taste. Remove the tray from the oven, add enough of the flour to absorb the fat, then stir in the tomato purée. Cook over a medium heat for a minute or so on the stove and then add the Madeira. Boil to reduce the volume of liquid by half, then add the chicken stock and cook to allow the liquid to reduce by half again. Whisk in the barbecue sauce, to taste. Strain the stock through a sieve and season with salt, to taste. To make the caraway roasted potatoes, cut the potatoes into thick pieces and toss in the garlic, caraway and olive oil. Reduce the oven to 210/190C Fan/Gas 6 and roast the potatoes until golden-brown and tender – around 30 minutes – then add the butter and toss the potatoes to glaze. Keep warm. To make the caraway roasted potatoes, cut the potatoes into thick pieces and toss in the garlic, caraway and olive oil. Reduce the oven to 210/190C Fan/Gas 6 and roast the potatoes until golden-brown and tender – around 30 minutes – then add the butter and toss the potatoes to glaze. Keep warm. Meanwhile, to cook the butterflied leg of lamb, heat a barbecue or chargrill until hot and season the lamb with salt. Put the lamb on the barbecue (or chargrill), allowing both sides to colour. Whilst cooking, you can cover with a large pan to trap the smoke inside and enhance the smoke flavour. If too smoky, you may wish to finish the cooking for the last 10–15 minutes in the hot oven. Rest the meat, covered in a warm place before slicing. Meanwhile, to cook the butterflied leg of lamb, heat a barbecue or chargrill until hot and season the lamb with salt. Put the lamb on the barbecue (or chargrill), allowing both sides to colour. Whilst cooking, you can cover with a large pan to trap the smoke inside and enhance the smoke flavour. If too smoky, you may wish to finish the cooking for the last 10–15 minutes in the hot oven. Rest the meat, covered in a warm place before slicing. To make the smoked onions, prepare some wood chips in the base of a (lidded) wok with a wire rack arranged on top. The rack will hold the onions over the wood chips whilst they smoke. Heat the olive in a pan and fry the onions until golden-brown. Transfer the onions onto the prepared wire rack inside the wok. Put the lid on and allow to smoke over a low heat for 20 minutes. To make the smoked onions, prepare some wood chips in the base of a (lidded) wok with a wire rack arranged on top. The rack will hold the onions over the wood chips whilst they smoke. Heat the olive in a pan and fry the onions until golden-brown. Transfer the onions onto the prepared wire rack inside the wok. Put the lid on and allow to smoke over a low heat for 20 minutes. To serve, slice the lamb and place on a serving platter (or individual plates if using). Serve the roast potatoes and smoked onions alongside and finish with the gravy. To serve, slice the lamb and place on a serving platter (or individual plates if using). Serve the roast potatoes and smoked onions alongside and finish with the gravy. | {
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"title": "Lamb with smoked onions and roasted potatoes recipe",
"content": "To make the leg of lamb, combine the garlic, black pepper, rosemary, bay leaves and olive oil in a large tray and mix together. Rub the marinade into the meat on both sides, cover and allow to marinate overnight in the fridge. The next day, remove from the fridge to bring it to room temperature. To make the gravy, preheat the oven to 220C/200C Fan/Gas 7.Toss the chicken wings, pancetta, vegetables, and aromatics together in a large roasting tray and cook in the oven until dark golden-brown and crisp – this should take about 40 minutes. Remove the tray from the oven, add enough of the flour to absorb the fat, then stir in the tomato purée. Cook over a medium heat for a minute or so on the stove and then add the Madeira. Boil to reduce the volume of liquid by half, then add the chicken stock and cook to allow the liquid to reduce by half again. Whisk in the barbecue sauce, to taste. Strain the stock through a sieve and season with salt, to taste.To make the caraway roasted potatoes, cut the potatoes into thick pieces and toss in the garlic, caraway and olive oil. Reduce the oven to 210/190C Fan/Gas 6 and roast the potatoes until golden-brown and tender – around 30 minutes – then add the butter and toss the potatoes to glaze. Keep warm.Meanwhile, to cook the butterflied leg of lamb, heat a barbecue or chargrill until hot and season the lamb with salt. Put the lamb on the barbecue (or chargrill), allowing both sides to colour. Whilst cooking, you can cover with a large pan to trap the smoke inside and enhance the smoke flavour. If too smoky, you may wish to finish the cooking for the last 10–15 minutes in the hot oven. Rest the meat, covered in a warm place before slicing. To make the smoked onions, prepare some wood chips in the base of a (lidded) wok with a wire rack arranged on top. The rack will hold the onions over the wood chips whilst they smoke. Heat the olive in a pan and fry the onions until golden-brown. Transfer the onions onto the prepared wire rack inside the wok. Put the lid on and allow to smoke over a low heat for 20 minutes. To serve, slice the lamb and place on a serving platter (or individual plates if using). Serve the roast potatoes and smoked onions alongside and finish with the gravy. To make the leg of lamb, combine the garlic, black pepper, rosemary, bay leaves and olive oil in a large tray and mix together. Rub the marinade into the meat on both sides, cover and allow to marinate overnight in the fridge. The next day, remove from the fridge to bring it to room temperature. To make the leg of lamb, combine the garlic, black pepper, rosemary, bay leaves and olive oil in a large tray and mix together. Rub the marinade into the meat on both sides, cover and allow to marinate overnight in the fridge. The next day, remove from the fridge to bring it to room temperature. To make the gravy, preheat the oven to 220C/200C Fan/Gas 7. To make the gravy, preheat the oven to 220C/200C Fan/Gas 7. Toss the chicken wings, pancetta, vegetables, and aromatics together in a large roasting tray and cook in the oven until dark golden-brown and crisp – this should take about 40 minutes. Toss the chicken wings, pancetta, vegetables, and aromatics together in a large roasting tray and cook in the oven until dark golden-brown and crisp – this should take about 40 minutes. Remove the tray from the oven, add enough of the flour to absorb the fat, then stir in the tomato purée. Cook over a medium heat for a minute or so on the stove and then add the Madeira. Boil to reduce the volume of liquid by half, then add the chicken stock and cook to allow the liquid to reduce by half again. Whisk in the barbecue sauce, to taste. Strain the stock through a sieve and season with salt, to taste. Remove the tray from the oven, add enough of the flour to absorb the fat, then stir in the tomato purée. Cook over a medium heat for a minute or so on the stove and then add the Madeira. Boil to reduce the volume of liquid by half, then add the chicken stock and cook to allow the liquid to reduce by half again. Whisk in the barbecue sauce, to taste. Strain the stock through a sieve and season with salt, to taste. To make the caraway roasted potatoes, cut the potatoes into thick pieces and toss in the garlic, caraway and olive oil. Reduce the oven to 210/190C Fan/Gas 6 and roast the potatoes until golden-brown and tender – around 30 minutes – then add the butter and toss the potatoes to glaze. Keep warm. To make the caraway roasted potatoes, cut the potatoes into thick pieces and toss in the garlic, caraway and olive oil. Reduce the oven to 210/190C Fan/Gas 6 and roast the potatoes until golden-brown and tender – around 30 minutes – then add the butter and toss the potatoes to glaze. Keep warm. Meanwhile, to cook the butterflied leg of lamb, heat a barbecue or chargrill until hot and season the lamb with salt. Put the lamb on the barbecue (or chargrill), allowing both sides to colour. Whilst cooking, you can cover with a large pan to trap the smoke inside and enhance the smoke flavour. If too smoky, you may wish to finish the cooking for the last 10–15 minutes in the hot oven. Rest the meat, covered in a warm place before slicing. Meanwhile, to cook the butterflied leg of lamb, heat a barbecue or chargrill until hot and season the lamb with salt. Put the lamb on the barbecue (or chargrill), allowing both sides to colour. Whilst cooking, you can cover with a large pan to trap the smoke inside and enhance the smoke flavour. If too smoky, you may wish to finish the cooking for the last 10–15 minutes in the hot oven. Rest the meat, covered in a warm place before slicing. To make the smoked onions, prepare some wood chips in the base of a (lidded) wok with a wire rack arranged on top. The rack will hold the onions over the wood chips whilst they smoke. Heat the olive in a pan and fry the onions until golden-brown. Transfer the onions onto the prepared wire rack inside the wok. Put the lid on and allow to smoke over a low heat for 20 minutes. To make the smoked onions, prepare some wood chips in the base of a (lidded) wok with a wire rack arranged on top. The rack will hold the onions over the wood chips whilst they smoke. Heat the olive in a pan and fry the onions until golden-brown. Transfer the onions onto the prepared wire rack inside the wok. Put the lid on and allow to smoke over a low heat for 20 minutes. To serve, slice the lamb and place on a serving platter (or individual plates if using). Serve the roast potatoes and smoked onions alongside and finish with the gravy. To serve, slice the lamb and place on a serving platter (or individual plates if using). Serve the roast potatoes and smoked onions alongside and finish with the gravy."
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} | 24fdd10ed9f40eefc28819cc8e20e925085b1c586123e5fada68f2af2d999a1a | Easy fried chicken recipe
An average of 3.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leesbrownbagfriedchi_91744_16x9.jpg This easy recipe will give you crispy fried chicken in no time. The chicken is shaken in a bag to give an even coverage of the spicy coating. 2 chicken breasts (wing bone attached), skin on, cut in two diagonally2 chicken legs, skin on (or 2 thighs and 2 drumsticks)1 litre/1¾ pints sunflower oil, for deep frying 2 chicken breasts (wing bone attached), skin on, cut in two diagonally 2 chicken legs, skin on (or 2 thighs and 2 drumsticks) 1 litre/1¾ pints sunflower oil, for deep frying 7 tbsp plain white flour1 tbsp dried oregano, crumbled1 tbsp dried thyme leaves1 tbsp dried rosemary leaves, crumbled2 tsp cayenne pepper2 tsp ground white pepper1 tbsp sea salt flakes100ml/3½fl oz evaporated milk2 free-range eggs, beaten 7 tbsp plain white flour 1 tbsp dried oregano, crumbled 1 tbsp dried thyme leaves 1 tbsp dried rosemary leaves, crumbled 2 tsp cayenne pepper 2 tsp ground white pepper 1 tbsp sea salt flakes 100ml/3½fl oz evaporated milk 2 free-range eggs, beaten French friesready-made tomato ketchup, mayonnaise or barbecue sauce (optional) French fries ready-made tomato ketchup, mayonnaise or barbecue sauce (optional) Method Rinse the chicken pieces in cold water, then pat dry with kitchen paper. To make the coating, tip the flour, dried herbs, cayenne pepper, white pepper and a pinch of salt into a large, strong polythene bag. Shake until well combined. In a bowl, beat together the evaporated milk and eggs until well combined. Set aside. Half-fill a large, wide heavy-based pan with the oil and heat to 180C/350F (use a kitchen thermometer to check the temperature). Dip a chicken piece into the milk and egg mixture until completely coated, then place it into the polythene bag containing the flour and herb mixture. Twist the bag closed, trapping in air so that it resembles a balloon, and shake vigorously until the chicken piece is completely coated. Remove the chicken piece from the bag and set aside on a plate. Repeat the process with the remaining chicken pieces.Carefully lower the coated chicken pieces into the hot oil, one at a time, using tongs. When all of the chicken pieces have been added, the oil should be just bubbling. Cook the chicken in the oil for 20 minutes, turning regularly, until crisp and deep golden-brown and completely cooked through. Remove the cooked chicken from the pan using a slotted spoon and set aside to drain on kitchen paper. To serve, divide the chicken pieces equally among four serving plates. Serve with French fries and dollops of tomato ketchup, mayonnaise or barbecue sauce, if using. Rinse the chicken pieces in cold water, then pat dry with kitchen paper. Rinse the chicken pieces in cold water, then pat dry with kitchen paper. To make the coating, tip the flour, dried herbs, cayenne pepper, white pepper and a pinch of salt into a large, strong polythene bag. Shake until well combined. To make the coating, tip the flour, dried herbs, cayenne pepper, white pepper and a pinch of salt into a large, strong polythene bag. Shake until well combined. In a bowl, beat together the evaporated milk and eggs until well combined. Set aside. In a bowl, beat together the evaporated milk and eggs until well combined. Set aside. Half-fill a large, wide heavy-based pan with the oil and heat to 180C/350F (use a kitchen thermometer to check the temperature). Half-fill a large, wide heavy-based pan with the oil and heat to 180C/350F (use a kitchen thermometer to check the temperature). Dip a chicken piece into the milk and egg mixture until completely coated, then place it into the polythene bag containing the flour and herb mixture. Twist the bag closed, trapping in air so that it resembles a balloon, and shake vigorously until the chicken piece is completely coated. Remove the chicken piece from the bag and set aside on a plate. Repeat the process with the remaining chicken pieces. Dip a chicken piece into the milk and egg mixture until completely coated, then place it into the polythene bag containing the flour and herb mixture. Twist the bag closed, trapping in air so that it resembles a balloon, and shake vigorously until the chicken piece is completely coated. Remove the chicken piece from the bag and set aside on a plate. Repeat the process with the remaining chicken pieces. Carefully lower the coated chicken pieces into the hot oil, one at a time, using tongs. When all of the chicken pieces have been added, the oil should be just bubbling. Cook the chicken in the oil for 20 minutes, turning regularly, until crisp and deep golden-brown and completely cooked through. Remove the cooked chicken from the pan using a slotted spoon and set aside to drain on kitchen paper. Carefully lower the coated chicken pieces into the hot oil, one at a time, using tongs. When all of the chicken pieces have been added, the oil should be just bubbling. Cook the chicken in the oil for 20 minutes, turning regularly, until crisp and deep golden-brown and completely cooked through. Remove the cooked chicken from the pan using a slotted spoon and set aside to drain on kitchen paper. To serve, divide the chicken pieces equally among four serving plates. Serve with French fries and dollops of tomato ketchup, mayonnaise or barbecue sauce, if using. To serve, divide the chicken pieces equally among four serving plates. Serve with French fries and dollops of tomato ketchup, mayonnaise or barbecue sauce, if using. | {
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"title": "Easy fried chicken recipe",
"content": "An average of 3.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leesbrownbagfriedchi_91744_16x9.jpg This easy recipe will give you crispy fried chicken in no time. The chicken is shaken in a bag to give an even coverage of the spicy coating. 2 chicken breasts (wing bone attached), skin on, cut in two diagonally2 chicken legs, skin on (or 2 thighs and 2 drumsticks)1 litre/1¾ pints sunflower oil, for deep frying 2 chicken breasts (wing bone attached), skin on, cut in two diagonally 2 chicken legs, skin on (or 2 thighs and 2 drumsticks) 1 litre/1¾ pints sunflower oil, for deep frying 7 tbsp plain white flour1 tbsp dried oregano, crumbled1 tbsp dried thyme leaves1 tbsp dried rosemary leaves, crumbled2 tsp cayenne pepper2 tsp ground white pepper1 tbsp sea salt flakes100ml/3½fl oz evaporated milk2 free-range eggs, beaten 7 tbsp plain white flour 1 tbsp dried oregano, crumbled 1 tbsp dried thyme leaves 1 tbsp dried rosemary leaves, crumbled 2 tsp cayenne pepper 2 tsp ground white pepper 1 tbsp sea salt flakes 100ml/3½fl oz evaporated milk 2 free-range eggs, beaten French friesready-made tomato ketchup, mayonnaise or barbecue sauce (optional) French fries ready-made tomato ketchup, mayonnaise or barbecue sauce (optional) Method Rinse the chicken pieces in cold water, then pat dry with kitchen paper. To make the coating, tip the flour, dried herbs, cayenne pepper, white pepper and a pinch of salt into a large, strong polythene bag. Shake until well combined. In a bowl, beat together the evaporated milk and eggs until well combined. Set aside. Half-fill a large, wide heavy-based pan with the oil and heat to 180C/350F (use a kitchen thermometer to check the temperature). Dip a chicken piece into the milk and egg mixture until completely coated, then place it into the polythene bag containing the flour and herb mixture. Twist the bag closed, trapping in air so that it resembles a balloon, and shake vigorously until the chicken piece is completely coated. Remove the chicken piece from the bag and set aside on a plate. Repeat the process with the remaining chicken pieces.Carefully lower the coated chicken pieces into the hot oil, one at a time, using tongs. When all of the chicken pieces have been added, the oil should be just bubbling. Cook the chicken in the oil for 20 minutes, turning regularly, until crisp and deep golden-brown and completely cooked through. Remove the cooked chicken from the pan using a slotted spoon and set aside to drain on kitchen paper. To serve, divide the chicken pieces equally among four serving plates. Serve with French fries and dollops of tomato ketchup, mayonnaise or barbecue sauce, if using. Rinse the chicken pieces in cold water, then pat dry with kitchen paper. Rinse the chicken pieces in cold water, then pat dry with kitchen paper. To make the coating, tip the flour, dried herbs, cayenne pepper, white pepper and a pinch of salt into a large, strong polythene bag. Shake until well combined. To make the coating, tip the flour, dried herbs, cayenne pepper, white pepper and a pinch of salt into a large, strong polythene bag. Shake until well combined. In a bowl, beat together the evaporated milk and eggs until well combined. Set aside. In a bowl, beat together the evaporated milk and eggs until well combined. Set aside. Half-fill a large, wide heavy-based pan with the oil and heat to 180C/350F (use a kitchen thermometer to check the temperature). Half-fill a large, wide heavy-based pan with the oil and heat to 180C/350F (use a kitchen thermometer to check the temperature). Dip a chicken piece into the milk and egg mixture until completely coated, then place it into the polythene bag containing the flour and herb mixture. Twist the bag closed, trapping in air so that it resembles a balloon, and shake vigorously until the chicken piece is completely coated. Remove the chicken piece from the bag and set aside on a plate. Repeat the process with the remaining chicken pieces. Dip a chicken piece into the milk and egg mixture until completely coated, then place it into the polythene bag containing the flour and herb mixture. Twist the bag closed, trapping in air so that it resembles a balloon, and shake vigorously until the chicken piece is completely coated. Remove the chicken piece from the bag and set aside on a plate. Repeat the process with the remaining chicken pieces. Carefully lower the coated chicken pieces into the hot oil, one at a time, using tongs. When all of the chicken pieces have been added, the oil should be just bubbling. Cook the chicken in the oil for 20 minutes, turning regularly, until crisp and deep golden-brown and completely cooked through. Remove the cooked chicken from the pan using a slotted spoon and set aside to drain on kitchen paper. Carefully lower the coated chicken pieces into the hot oil, one at a time, using tongs. When all of the chicken pieces have been added, the oil should be just bubbling. Cook the chicken in the oil for 20 minutes, turning regularly, until crisp and deep golden-brown and completely cooked through. Remove the cooked chicken from the pan using a slotted spoon and set aside to drain on kitchen paper. To serve, divide the chicken pieces equally among four serving plates. Serve with French fries and dollops of tomato ketchup, mayonnaise or barbecue sauce, if using. To serve, divide the chicken pieces equally among four serving plates. Serve with French fries and dollops of tomato ketchup, mayonnaise or barbecue sauce, if using."
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} | aa4e6facc21f693eef60613f5deb39cda57406c782ee1ae2ec68ed77b7170a71 | Japanese-style spicy miso BBQ sauce recipe
An average of 5.0 out of 5 stars from 3 ratings Give your barbecue a total umami hit with the combination of smoked miso and Korean gochujang fermented chilli paste. Ingredients 300g/10½oz smoked miso90g/3¼oz gochujang paste 50ml/2fl oz vegetable oil3 tbsp soy sauce20g/¾oz caster sugar45g/1¾oz honey20g/¾oz garlic, grated30g/1oz root ginger, grated1 small apple, peeled and grated 300g/10½oz smoked miso 90g/3¼oz gochujang paste 50ml/2fl oz vegetable oil 3 tbsp soy sauce 20g/¾oz caster sugar 45g/1¾oz honey 20g/¾oz garlic, grated 30g/1oz root ginger, grated 1 small apple, peeled and grated Method Put everything in a saucepan with 300ml water. Bring to a simmer and cook slowly for 20 minutes. Put everything in a saucepan with 300ml water. Bring to a simmer and cook slowly for 20 minutes. Put everything in a saucepan with 300ml water. Bring to a simmer and cook slowly for 20 minutes. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bbqsauce_4973_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_smoky_barbecue_54528_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asian_butter_beans_99607_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_and_beer_marinated_28920_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_corn_chowder_81251_16x9.jpg This recipe is from... https://ichef.bbci.co.uk/images/ic/832xn/p0bqbvpw.jpg | {
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"title": "Japanese-style spicy miso BBQ sauce recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Give your barbecue a total umami hit with the combination of smoked miso and Korean gochujang fermented chilli paste. Ingredients 300g/10½oz smoked miso90g/3¼oz gochujang paste 50ml/2fl oz vegetable oil3 tbsp soy sauce20g/¾oz caster sugar45g/1¾oz honey20g/¾oz garlic, grated30g/1oz root ginger, grated1 small apple, peeled and grated 300g/10½oz smoked miso 90g/3¼oz gochujang paste 50ml/2fl oz vegetable oil 3 tbsp soy sauce 20g/¾oz caster sugar 45g/1¾oz honey 20g/¾oz garlic, grated 30g/1oz root ginger, grated 1 small apple, peeled and grated Method Put everything in a saucepan with 300ml water. Bring to a simmer and cook slowly for 20 minutes. Put everything in a saucepan with 300ml water. Bring to a simmer and cook slowly for 20 minutes. Put everything in a saucepan with 300ml water. Bring to a simmer and cook slowly for 20 minutes. Related recipes https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bbqsauce_4973_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_smoky_barbecue_54528_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asian_butter_beans_99607_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_and_beer_marinated_28920_16x9.jpg https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_corn_chowder_81251_16x9.jpg This recipe is from... https://ichef.bbci.co.uk/images/ic/832xn/p0bqbvpw.jpg"
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} | ab06868ebbb5324ac873cdf3af30a8d278d08a780f9ec980d05cecb5458d94f8 | Béarnaise sauce recipe
An average of 3.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barnaise_sauce_89217_16x9.jpg Follow this step-by-step recipe for how to make one of the French classics, béarnaise sauce. 300g/10½oz butter4 tbsp white wine vinegar4 shallots, chopped3 tbsp chopped fresh tarragon, plus 2 tbsp whole tarragon leavessalt and freshly ground black pepper4 free-range egg yolks1 tsp lemon juice 300g/10½oz butter 4 tbsp white wine vinegar 4 shallots, chopped 3 tbsp chopped fresh tarragon, plus 2 tbsp whole tarragon leaves salt and freshly ground black pepper 4 free-range egg yolks 1 tsp lemon juice Method Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids.Pour the vinegar into a non-reactive saucepan. Add the shallots, chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled.Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice.Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume.Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper. Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids. Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids. Pour the vinegar into a non-reactive saucepan. Add the shallots, chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled. Pour the vinegar into a non-reactive saucepan. Add the shallots, chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled. Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice. Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice. Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume. Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume. Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper. Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper. | {
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"content": "An average of 3.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/barnaise_sauce_89217_16x9.jpg Follow this step-by-step recipe for how to make one of the French classics, béarnaise sauce. 300g/10½oz butter4 tbsp white wine vinegar4 shallots, chopped3 tbsp chopped fresh tarragon, plus 2 tbsp whole tarragon leavessalt and freshly ground black pepper4 free-range egg yolks1 tsp lemon juice 300g/10½oz butter 4 tbsp white wine vinegar 4 shallots, chopped 3 tbsp chopped fresh tarragon, plus 2 tbsp whole tarragon leaves salt and freshly ground black pepper 4 free-range egg yolks 1 tsp lemon juice Method Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids.Pour the vinegar into a non-reactive saucepan. Add the shallots, chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled.Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice.Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume.Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper. Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids. Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids. Pour the vinegar into a non-reactive saucepan. Add the shallots, chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled. Pour the vinegar into a non-reactive saucepan. Add the shallots, chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled. Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice. Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice. Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume. Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume. Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper. Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper."
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} | cdf6bd4312cc9eed5d63e86914aed9376cd2195227c5dea2083bf231d2eed2ef | Christmas bread sauce recipe
An average of 5.0 out of 5 stars from 2 ratings A simple bread sauce, perfect for using up leftover loaves. For your big Christmas day or a winter Sunday roast. 650ml/1¼ pint whole milk 50g/1¾oz salted butter1 half large, peeled onion 6 cloves 4 white peppercorns 1 bay leaf 2 garlic cloves, peeled and left2 sprigs of thyme150g/5½oz old sourdough, cut into cubes with the crust removedfreshly grated nutmeg 650ml/1¼ pint whole milk 50g/1¾oz salted butter 1 half large, peeled onion 6 cloves 4 white peppercorns 1 bay leaf 2 garlic cloves, peeled and left 2 sprigs of thyme 150g/5½oz old sourdough, cut into cubes with the crust removed freshly grated nutmeg Method In a pan place the milk, butter, cloves, peppercorns, garlic, bay leaf and thyme and bring to the simmer. Once simmering remove from the heat, cover, and allow to infuse for 20 minutes. Strain the milk into a new clean pan and add the bread.Place on a low heat and stir until the bread breaks down (if it’s a little thick add a splash of milk to loosen). Season with sea salt, white pepper, and freshly grated nutmeg to taste. This can be made 2–4 days in advance or on the bounce. In a pan place the milk, butter, cloves, peppercorns, garlic, bay leaf and thyme and bring to the simmer. Once simmering remove from the heat, cover, and allow to infuse for 20 minutes. Strain the milk into a new clean pan and add the bread. In a pan place the milk, butter, cloves, peppercorns, garlic, bay leaf and thyme and bring to the simmer. Once simmering remove from the heat, cover, and allow to infuse for 20 minutes. Strain the milk into a new clean pan and add the bread. Place on a low heat and stir until the bread breaks down (if it’s a little thick add a splash of milk to loosen). Season with sea salt, white pepper, and freshly grated nutmeg to taste. This can be made 2–4 days in advance or on the bounce. Place on a low heat and stir until the bread breaks down (if it’s a little thick add a splash of milk to loosen). Season with sea salt, white pepper, and freshly grated nutmeg to taste. This can be made 2–4 days in advance or on the bounce. | {
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"title": "Christmas bread sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A simple bread sauce, perfect for using up leftover loaves. For your big Christmas day or a winter Sunday roast. 650ml/1¼ pint whole milk 50g/1¾oz salted butter1 half large, peeled onion 6 cloves 4 white peppercorns 1 bay leaf 2 garlic cloves, peeled and left2 sprigs of thyme150g/5½oz old sourdough, cut into cubes with the crust removedfreshly grated nutmeg 650ml/1¼ pint whole milk 50g/1¾oz salted butter 1 half large, peeled onion 6 cloves 4 white peppercorns 1 bay leaf 2 garlic cloves, peeled and left 2 sprigs of thyme 150g/5½oz old sourdough, cut into cubes with the crust removed freshly grated nutmeg Method In a pan place the milk, butter, cloves, peppercorns, garlic, bay leaf and thyme and bring to the simmer. Once simmering remove from the heat, cover, and allow to infuse for 20 minutes. Strain the milk into a new clean pan and add the bread.Place on a low heat and stir until the bread breaks down (if it’s a little thick add a splash of milk to loosen). Season with sea salt, white pepper, and freshly grated nutmeg to taste. This can be made 2–4 days in advance or on the bounce. In a pan place the milk, butter, cloves, peppercorns, garlic, bay leaf and thyme and bring to the simmer. Once simmering remove from the heat, cover, and allow to infuse for 20 minutes. Strain the milk into a new clean pan and add the bread. In a pan place the milk, butter, cloves, peppercorns, garlic, bay leaf and thyme and bring to the simmer. Once simmering remove from the heat, cover, and allow to infuse for 20 minutes. Strain the milk into a new clean pan and add the bread. Place on a low heat and stir until the bread breaks down (if it’s a little thick add a splash of milk to loosen). Season with sea salt, white pepper, and freshly grated nutmeg to taste. This can be made 2–4 days in advance or on the bounce. Place on a low heat and stir until the bread breaks down (if it’s a little thick add a splash of milk to loosen). Season with sea salt, white pepper, and freshly grated nutmeg to taste. This can be made 2–4 days in advance or on the bounce."
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} | d60fa46b789f7e90efaebe43192b9cea7057519bf361c63f6a6dc6508180e9f9 | Easy bread sauce recipe
Make ahead and freezing tips If you are making this a day or two before you want to eat it, make the sauce a little looser than normal as it will thicken further when reheated. Reheat in a saucepan over the hob or a bowl in the microwave. Bread sauce freezes very well for up to 2 months, so next time you have some white bread spare, whizz up some crumbs to make your Christmas bread sauce. Make the bread sauce according to the recipe then cool thoroughly. Transfer to a lidded freezer-proof container, cover, label and freeze. Thaw overnight in the fridge then reheat in a non-stick saucepan with extra milk over a low heat until hot throughout. You can also reheat in the microwave on HIGH, stirring regularly. If you have leftover bread sauce on Christmas day, you can keep it covered in the fridge for a couple of days and serve gently warmed in a saucepan or microwave, with cold meats, or reheated turkey and trimmings. Ingredient swaps White bread works best for bread sauce, but brown breadcrumbs can also be used for a more earthy flavour. For an extra rich bread sauce, swap some of the milk for cream instead. A little freshly grated nutmeg or a pinch of ground mace make a delicious addition. If you don’t have any cloves, try using a pinch of ground allspice instead. The flavour isn’t quite the same, but it has a similar warm undertone. Why do we have bread sauce at Christmas? It is a classic accompaniment to roasted poultry, such as turkey or chicken. Breadcrumbs act as a thickener and also make the sauce (and meal) more filling, so a smaller amount of meat goes further. It’s also worth noting that traditionally it was a good sauce to serve with lean meat that might otherwise be dry – especially when cooked in old fashioned range or over an open fire. | {
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"title": "Easy bread sauce recipe",
"content": "Make ahead and freezing tips If you are making this a day or two before you want to eat it, make the sauce a little looser than normal as it will thicken further when reheated. Reheat in a saucepan over the hob or a bowl in the microwave. Bread sauce freezes very well for up to 2 months, so next time you have some white bread spare, whizz up some crumbs to make your Christmas bread sauce. Make the bread sauce according to the recipe then cool thoroughly. Transfer to a lidded freezer-proof container, cover, label and freeze. Thaw overnight in the fridge then reheat in a non-stick saucepan with extra milk over a low heat until hot throughout. You can also reheat in the microwave on HIGH, stirring regularly. If you have leftover bread sauce on Christmas day, you can keep it covered in the fridge for a couple of days and serve gently warmed in a saucepan or microwave, with cold meats, or reheated turkey and trimmings. Ingredient swaps White bread works best for bread sauce, but brown breadcrumbs can also be used for a more earthy flavour. For an extra rich bread sauce, swap some of the milk for cream instead. A little freshly grated nutmeg or a pinch of ground mace make a delicious addition. If you don’t have any cloves, try using a pinch of ground allspice instead. The flavour isn’t quite the same, but it has a similar warm undertone. Why do we have bread sauce at Christmas? It is a classic accompaniment to roasted poultry, such as turkey or chicken. Breadcrumbs act as a thickener and also make the sauce (and meal) more filling, so a smaller amount of meat goes further. It’s also worth noting that traditionally it was a good sauce to serve with lean meat that might otherwise be dry – especially when cooked in old fashioned range or over an open fire."
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} | 897b4dd136df00f1599569521f49f0a0364448a97e334dedf4ddd26654c280b7 | Nigella's bread sauce recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/breadsauce_84755_16x9.jpg This crowd-pleasing bread sauce recipe by Nigella Lawson is an easy extra for Christmas Day and is just as good served cold with leftovers. The recipe appears in Nigella's book Feast, published by Chatto & Windus. 1 day-old loaf unsliced white bread1 litre/2 pints full-fat milk1 onion, peeled and quartered4 cloves2 fresh bay leaves1 tsp white peppercorns2 blades fresh mace or heaped ¼ tsp ground mace2 tsp salt30g/1oz butter2 tbsp double cream, optional1 fresh nutmeg, for grating 1 day-old loaf unsliced white bread 1 litre/2 pints full-fat milk 1 onion, peeled and quartered 4 cloves 2 fresh bay leaves 1 tsp white peppercorns 2 blades fresh mace or heaped ¼ tsp ground mace 2 tsp salt 30g/1oz butter 2 tbsp double cream, optional 1 fresh nutmeg, for grating Method Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/¾in in size. You should end up with 175-200g (6¼-7¼oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out.Pour the milk into a saucepan. Press a clove into each quarter of the onion.Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point. Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule. After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace. Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm. Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt. Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat. Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/¾in in size. You should end up with 175-200g (6¼-7¼oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out. Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/¾in in size. You should end up with 175-200g (6¼-7¼oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out. Pour the milk into a saucepan. Press a clove into each quarter of the onion. Pour the milk into a saucepan. Press a clove into each quarter of the onion. Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point. Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point. Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule. Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule. After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace. After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace. Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm. Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm. Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt. Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt. Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat. Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat. | {
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"title": "Nigella's bread sauce recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/breadsauce_84755_16x9.jpg This crowd-pleasing bread sauce recipe by Nigella Lawson is an easy extra for Christmas Day and is just as good served cold with leftovers. The recipe appears in Nigella's book Feast, published by Chatto & Windus. 1 day-old loaf unsliced white bread1 litre/2 pints full-fat milk1 onion, peeled and quartered4 cloves2 fresh bay leaves1 tsp white peppercorns2 blades fresh mace or heaped ¼ tsp ground mace2 tsp salt30g/1oz butter2 tbsp double cream, optional1 fresh nutmeg, for grating 1 day-old loaf unsliced white bread 1 litre/2 pints full-fat milk 1 onion, peeled and quartered 4 cloves 2 fresh bay leaves 1 tsp white peppercorns 2 blades fresh mace or heaped ¼ tsp ground mace 2 tsp salt 30g/1oz butter 2 tbsp double cream, optional 1 fresh nutmeg, for grating Method Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/¾in in size. You should end up with 175-200g (6¼-7¼oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out.Pour the milk into a saucepan. Press a clove into each quarter of the onion.Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point. Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule. After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace. Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm. Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt. Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat. Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/¾in in size. You should end up with 175-200g (6¼-7¼oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out. Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/¾in in size. You should end up with 175-200g (6¼-7¼oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out. Pour the milk into a saucepan. Press a clove into each quarter of the onion. Pour the milk into a saucepan. Press a clove into each quarter of the onion. Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point. Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point. Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule. Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule. After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace. After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace. Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm. Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm. Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt. Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt. Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat. Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat."
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} | af958bbef47185df6ff91c17d5cc7016b371589d3c2ace1d49348ff4d70490d6 | Budget vegetarian Christmas dinner recipe
To make the tarts, melt half the butter with a tablespoon of the oil in a frying pan and fry the mushrooms over a high heat for 2 minutes, or until lightly browned, stirring regularly. Add the remaining oil, onion and leek, reduce the heat slightly and cook for 5 minutes, or until softened, stirring regularly. Add the garlic, season with salt and lots of ground black pepper and cook for a minute more, stirring. Tip onto a plate and spread out so the vegetables can cool a little. Return the pan to the heat, stir in the remaining butter and as soon as it has melted, stir in the flour. Slowly add the stock, stirring all the time and bring to a simmer. Stir in the cream and simmer gently for 1–2 minutes, or until the sauce is smooth and has thickened; season to taste then set aside.Unroll the puff pastry, cut into four even rectangles and put on a baking tray lined with non-stick baking paper (or the paper the pastry came with). Place a spoonful of cranberry sauce in the centre of each rectangle of pastry. Spoon the mushroom mixture on top of the cranberry sauce. Pull in the sides of the pastry, so it half covers the vegetables. Place a small piece of non-stick baking paper on top of the vegetables to prevent them over-browning. Set aside. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a large saucepan, cover with water and a lid. Place over a high heat and bring to the boil. Reduce the heat and simmer for 5 minutes. Drain the potatoes in a colander and let stand for 5 minutes, then return to the saucepan and shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Add the oil, season well with salt and pepper and toss together. Scatter the potatoes over a large baking tray. Roast the potatoes for 15 minutes. Take the tray out of the oven, turn the potatoes and add the carrots. Return to the oven for a further 15 minutes.Take the tray out of the oven and turn the vegetables. Return to the oven. Place the tray with the tarts on a shelf above the roasting potatoes and carrots. Bake together for 25–30 minutes, or until the pastry is puffed up and golden brown. Turn off the oven and leave the door slightly ajar while the other vegetables are cooked.Put the Brussels sprouts into a microwaveable serving dish, add 3 tablespoons water, cover and cook on full powder for 4–5 minutes, or until tender. Toss with the butter, salt and ground black pepper. Put the peas in a microwaveable serving dish, cover and microwave on full powder for 4–5 minutes, or until hot. (You can boil the sprouts and peas if you prefer.) Warm the cream sauce until bubbling, stirring constantly and adding a splash of water to loosen if necessary, then transfer to warmed jug. Serve the tarts with the roasted vegetables, sprouts, peas and cream sauce. To make the tarts, melt half the butter with a tablespoon of the oil in a frying pan and fry the mushrooms over a high heat for 2 minutes, or until lightly browned, stirring regularly. Add the remaining oil, onion and leek, reduce the heat slightly and cook for 5 minutes, or until softened, stirring regularly. Add the garlic, season with salt and lots of ground black pepper and cook for a minute more, stirring. Tip onto a plate and spread out so the vegetables can cool a little. To make the tarts, melt half the butter with a tablespoon of the oil in a frying pan and fry the mushrooms over a high heat for 2 minutes, or until lightly browned, stirring regularly. Add the remaining oil, onion and leek, reduce the heat slightly and cook for 5 minutes, or until softened, stirring regularly. Add the garlic, season with salt and lots of ground black pepper and cook for a minute more, stirring. Tip onto a plate and spread out so the vegetables can cool a little. Return the pan to the heat, stir in the remaining butter and as soon as it has melted, stir in the flour. Slowly add the stock, stirring all the time and bring to a simmer. Stir in the cream and simmer gently for 1–2 minutes, or until the sauce is smooth and has thickened; season to taste then set aside. Return the pan to the heat, stir in the remaining butter and as soon as it has melted, stir in the flour. Slowly add the stock, stirring all the time and bring to a simmer. Stir in the cream and simmer gently for 1–2 minutes, or until the sauce is smooth and has thickened; season to taste then set aside. Unroll the puff pastry, cut into four even rectangles and put on a baking tray lined with non-stick baking paper (or the paper the pastry came with). Unroll the puff pastry, cut into four even rectangles and put on a baking tray lined with non-stick baking paper (or the paper the pastry came with). Place a spoonful of cranberry sauce in the centre of each rectangle of pastry. Spoon the mushroom mixture on top of the cranberry sauce. Pull in the sides of the pastry, so it half covers the vegetables. Place a small piece of non-stick baking paper on top of the vegetables to prevent them over-browning. Set aside. Place a spoonful of cranberry sauce in the centre of each rectangle of pastry. Spoon the mushroom mixture on top of the cranberry sauce. Pull in the sides of the pastry, so it half covers the vegetables. Place a small piece of non-stick baking paper on top of the vegetables to prevent them over-browning. Set aside. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a large saucepan, cover with water and a lid. Place over a high heat and bring to the boil. Reduce the heat and simmer for 5 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a large saucepan, cover with water and a lid. Place over a high heat and bring to the boil. Reduce the heat and simmer for 5 minutes. Drain the potatoes in a colander and let stand for 5 minutes, then return to the saucepan and shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Add the oil, season well with salt and pepper and toss together. Scatter the potatoes over a large baking tray. Roast the potatoes for 15 minutes. Drain the potatoes in a colander and let stand for 5 minutes, then return to the saucepan and shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Add the oil, season well with salt and pepper and toss together. Scatter the potatoes over a large baking tray. Roast the potatoes for 15 minutes. Take the tray out of the oven, turn the potatoes and add the carrots. Return to the oven for a further 15 minutes. Take the tray out of the oven, turn the potatoes and add the carrots. Return to the oven for a further 15 minutes. Take the tray out of the oven and turn the vegetables. Return to the oven. Place the tray with the tarts on a shelf above the roasting potatoes and carrots. Bake together for 25–30 minutes, or until the pastry is puffed up and golden brown. Turn off the oven and leave the door slightly ajar while the other vegetables are cooked. Take the tray out of the oven and turn the vegetables. Return to the oven. Place the tray with the tarts on a shelf above the roasting potatoes and carrots. Bake together for 25–30 minutes, or until the pastry is puffed up and golden brown. Turn off the oven and leave the door slightly ajar while the other vegetables are cooked. Put the Brussels sprouts into a microwaveable serving dish, add 3 tablespoons water, cover and cook on full powder for 4–5 minutes, or until tender. Toss with the butter, salt and ground black pepper. Put the Brussels sprouts into a microwaveable serving dish, add 3 tablespoons water, cover and cook on full powder for 4–5 minutes, or until tender. Toss with the butter, salt and ground black pepper. Put the peas in a microwaveable serving dish, cover and microwave on full powder for 4–5 minutes, or until hot. (You can boil the sprouts and peas if you prefer.) Put the peas in a microwaveable serving dish, cover and microwave on full powder for 4–5 minutes, or until hot. (You can boil the sprouts and peas if you prefer.) Warm the cream sauce until bubbling, stirring constantly and adding a splash of water to loosen if necessary, then transfer to warmed jug. Serve the tarts with the roasted vegetables, sprouts, peas and cream sauce. Warm the cream sauce until bubbling, stirring constantly and adding a splash of water to loosen if necessary, then transfer to warmed jug. Serve the tarts with the roasted vegetables, sprouts, peas and cream sauce. | {
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"title": "Budget vegetarian Christmas dinner recipe",
"content": "To make the tarts, melt half the butter with a tablespoon of the oil in a frying pan and fry the mushrooms over a high heat for 2 minutes, or until lightly browned, stirring regularly. Add the remaining oil, onion and leek, reduce the heat slightly and cook for 5 minutes, or until softened, stirring regularly. Add the garlic, season with salt and lots of ground black pepper and cook for a minute more, stirring. Tip onto a plate and spread out so the vegetables can cool a little. Return the pan to the heat, stir in the remaining butter and as soon as it has melted, stir in the flour. Slowly add the stock, stirring all the time and bring to a simmer. Stir in the cream and simmer gently for 1–2 minutes, or until the sauce is smooth and has thickened; season to taste then set aside.Unroll the puff pastry, cut into four even rectangles and put on a baking tray lined with non-stick baking paper (or the paper the pastry came with). Place a spoonful of cranberry sauce in the centre of each rectangle of pastry. Spoon the mushroom mixture on top of the cranberry sauce. Pull in the sides of the pastry, so it half covers the vegetables. Place a small piece of non-stick baking paper on top of the vegetables to prevent them over-browning. Set aside. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a large saucepan, cover with water and a lid. Place over a high heat and bring to the boil. Reduce the heat and simmer for 5 minutes. Drain the potatoes in a colander and let stand for 5 minutes, then return to the saucepan and shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Add the oil, season well with salt and pepper and toss together. Scatter the potatoes over a large baking tray. Roast the potatoes for 15 minutes. Take the tray out of the oven, turn the potatoes and add the carrots. Return to the oven for a further 15 minutes.Take the tray out of the oven and turn the vegetables. Return to the oven. Place the tray with the tarts on a shelf above the roasting potatoes and carrots. Bake together for 25–30 minutes, or until the pastry is puffed up and golden brown. Turn off the oven and leave the door slightly ajar while the other vegetables are cooked.Put the Brussels sprouts into a microwaveable serving dish, add 3 tablespoons water, cover and cook on full powder for 4–5 minutes, or until tender. Toss with the butter, salt and ground black pepper. Put the peas in a microwaveable serving dish, cover and microwave on full powder for 4–5 minutes, or until hot. (You can boil the sprouts and peas if you prefer.) Warm the cream sauce until bubbling, stirring constantly and adding a splash of water to loosen if necessary, then transfer to warmed jug. Serve the tarts with the roasted vegetables, sprouts, peas and cream sauce. To make the tarts, melt half the butter with a tablespoon of the oil in a frying pan and fry the mushrooms over a high heat for 2 minutes, or until lightly browned, stirring regularly. Add the remaining oil, onion and leek, reduce the heat slightly and cook for 5 minutes, or until softened, stirring regularly. Add the garlic, season with salt and lots of ground black pepper and cook for a minute more, stirring. Tip onto a plate and spread out so the vegetables can cool a little. To make the tarts, melt half the butter with a tablespoon of the oil in a frying pan and fry the mushrooms over a high heat for 2 minutes, or until lightly browned, stirring regularly. Add the remaining oil, onion and leek, reduce the heat slightly and cook for 5 minutes, or until softened, stirring regularly. Add the garlic, season with salt and lots of ground black pepper and cook for a minute more, stirring. Tip onto a plate and spread out so the vegetables can cool a little. Return the pan to the heat, stir in the remaining butter and as soon as it has melted, stir in the flour. Slowly add the stock, stirring all the time and bring to a simmer. Stir in the cream and simmer gently for 1–2 minutes, or until the sauce is smooth and has thickened; season to taste then set aside. Return the pan to the heat, stir in the remaining butter and as soon as it has melted, stir in the flour. Slowly add the stock, stirring all the time and bring to a simmer. Stir in the cream and simmer gently for 1–2 minutes, or until the sauce is smooth and has thickened; season to taste then set aside. Unroll the puff pastry, cut into four even rectangles and put on a baking tray lined with non-stick baking paper (or the paper the pastry came with). Unroll the puff pastry, cut into four even rectangles and put on a baking tray lined with non-stick baking paper (or the paper the pastry came with). Place a spoonful of cranberry sauce in the centre of each rectangle of pastry. Spoon the mushroom mixture on top of the cranberry sauce. Pull in the sides of the pastry, so it half covers the vegetables. Place a small piece of non-stick baking paper on top of the vegetables to prevent them over-browning. Set aside. Place a spoonful of cranberry sauce in the centre of each rectangle of pastry. Spoon the mushroom mixture on top of the cranberry sauce. Pull in the sides of the pastry, so it half covers the vegetables. Place a small piece of non-stick baking paper on top of the vegetables to prevent them over-browning. Set aside. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a large saucepan, cover with water and a lid. Place over a high heat and bring to the boil. Reduce the heat and simmer for 5 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Put the potatoes in a large saucepan, cover with water and a lid. Place over a high heat and bring to the boil. Reduce the heat and simmer for 5 minutes. Drain the potatoes in a colander and let stand for 5 minutes, then return to the saucepan and shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Add the oil, season well with salt and pepper and toss together. Scatter the potatoes over a large baking tray. Roast the potatoes for 15 minutes. Drain the potatoes in a colander and let stand for 5 minutes, then return to the saucepan and shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Add the oil, season well with salt and pepper and toss together. Scatter the potatoes over a large baking tray. Roast the potatoes for 15 minutes. Take the tray out of the oven, turn the potatoes and add the carrots. Return to the oven for a further 15 minutes. Take the tray out of the oven, turn the potatoes and add the carrots. Return to the oven for a further 15 minutes. Take the tray out of the oven and turn the vegetables. Return to the oven. Place the tray with the tarts on a shelf above the roasting potatoes and carrots. Bake together for 25–30 minutes, or until the pastry is puffed up and golden brown. Turn off the oven and leave the door slightly ajar while the other vegetables are cooked. Take the tray out of the oven and turn the vegetables. Return to the oven. Place the tray with the tarts on a shelf above the roasting potatoes and carrots. Bake together for 25–30 minutes, or until the pastry is puffed up and golden brown. Turn off the oven and leave the door slightly ajar while the other vegetables are cooked. Put the Brussels sprouts into a microwaveable serving dish, add 3 tablespoons water, cover and cook on full powder for 4–5 minutes, or until tender. Toss with the butter, salt and ground black pepper. Put the Brussels sprouts into a microwaveable serving dish, add 3 tablespoons water, cover and cook on full powder for 4–5 minutes, or until tender. Toss with the butter, salt and ground black pepper. Put the peas in a microwaveable serving dish, cover and microwave on full powder for 4–5 minutes, or until hot. (You can boil the sprouts and peas if you prefer.) Put the peas in a microwaveable serving dish, cover and microwave on full powder for 4–5 minutes, or until hot. (You can boil the sprouts and peas if you prefer.) Warm the cream sauce until bubbling, stirring constantly and adding a splash of water to loosen if necessary, then transfer to warmed jug. Serve the tarts with the roasted vegetables, sprouts, peas and cream sauce. Warm the cream sauce until bubbling, stirring constantly and adding a splash of water to loosen if necessary, then transfer to warmed jug. Serve the tarts with the roasted vegetables, sprouts, peas and cream sauce."
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} | 58e4a001a7e3285fb408491c68369932b830c5f7a50560615618401cfa63e8ce | Venison sausage roll recipe
An average of 5.0 out of 5 stars from 2 ratings Venison mince makes a great alternative to regular sausagemeat especially in the winter months when it is in season. James served his venison sausage rolls as part of a posh picnic at Crom Castle along with a homemade scotch egg and venison carpaccio. 1 tsp vegetable oil2 shallots, finely chopped400g/14oz venison mince40g/1½oz breadcrumbs1 tbsp cranberry sauce1 tsp finely chopped thyme1 tsp finely chopped rosemarypinch of sea salt and cracked black pepper500g/1lb 2oz readymade puff pastryplain flour, for dustingpinch cinnamon 1 free-range egg, beaten 1 tsp vegetable oil 2 shallots, finely chopped 400g/14oz venison mince 40g/1½oz breadcrumbs 1 tbsp cranberry sauce 1 tsp finely chopped thyme 1 tsp finely chopped rosemary pinch of sea salt and cracked black pepper 500g/1lb 2oz readymade puff pastry plain flour, for dusting pinch cinnamon 1 free-range egg, beaten Method Preheat the oven to 200C/180C Fan/Gas 7. Heat a little oil in a frying pan and gently fry the shallots for 5–10 minutes. Set aside to cool.In a large mixing bowl, combine the venison, breadcrumbs, cranberry sauce, herbs, fried shallots and season with salt and pepper. On a lightly floured work surface roll out your pastry into a large rectangle about the thickness of a pound coin. Arrange the venison mixture in a large sausage shape lengthways down the centre of the pastry. Brush beaten egg over one edge of the pastry and fold over the pastry then seal the long edge using a fork. Trim off any excess pastry at the ends and slice into four chunky sausage rolls. Place on a lined baking tray and brush with the beaten egg. Bake for 30–35 minutes until golden. Preheat the oven to 200C/180C Fan/Gas 7. Preheat the oven to 200C/180C Fan/Gas 7. Heat a little oil in a frying pan and gently fry the shallots for 5–10 minutes. Set aside to cool. Heat a little oil in a frying pan and gently fry the shallots for 5–10 minutes. Set aside to cool. In a large mixing bowl, combine the venison, breadcrumbs, cranberry sauce, herbs, fried shallots and season with salt and pepper. In a large mixing bowl, combine the venison, breadcrumbs, cranberry sauce, herbs, fried shallots and season with salt and pepper. On a lightly floured work surface roll out your pastry into a large rectangle about the thickness of a pound coin. Arrange the venison mixture in a large sausage shape lengthways down the centre of the pastry. Brush beaten egg over one edge of the pastry and fold over the pastry then seal the long edge using a fork. Trim off any excess pastry at the ends and slice into four chunky sausage rolls. On a lightly floured work surface roll out your pastry into a large rectangle about the thickness of a pound coin. Arrange the venison mixture in a large sausage shape lengthways down the centre of the pastry. Brush beaten egg over one edge of the pastry and fold over the pastry then seal the long edge using a fork. Trim off any excess pastry at the ends and slice into four chunky sausage rolls. Place on a lined baking tray and brush with the beaten egg. Bake for 30–35 minutes until golden. Place on a lined baking tray and brush with the beaten egg. Bake for 30–35 minutes until golden. Recipe tips If you can't get hold of venison mince try asking your butcher to mince a different cut for you. | {
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"title": "Venison sausage roll recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Venison mince makes a great alternative to regular sausagemeat especially in the winter months when it is in season. James served his venison sausage rolls as part of a posh picnic at Crom Castle along with a homemade scotch egg and venison carpaccio. 1 tsp vegetable oil2 shallots, finely chopped400g/14oz venison mince40g/1½oz breadcrumbs1 tbsp cranberry sauce1 tsp finely chopped thyme1 tsp finely chopped rosemarypinch of sea salt and cracked black pepper500g/1lb 2oz readymade puff pastryplain flour, for dustingpinch cinnamon 1 free-range egg, beaten 1 tsp vegetable oil 2 shallots, finely chopped 400g/14oz venison mince 40g/1½oz breadcrumbs 1 tbsp cranberry sauce 1 tsp finely chopped thyme 1 tsp finely chopped rosemary pinch of sea salt and cracked black pepper 500g/1lb 2oz readymade puff pastry plain flour, for dusting pinch cinnamon 1 free-range egg, beaten Method Preheat the oven to 200C/180C Fan/Gas 7. Heat a little oil in a frying pan and gently fry the shallots for 5–10 minutes. Set aside to cool.In a large mixing bowl, combine the venison, breadcrumbs, cranberry sauce, herbs, fried shallots and season with salt and pepper. On a lightly floured work surface roll out your pastry into a large rectangle about the thickness of a pound coin. Arrange the venison mixture in a large sausage shape lengthways down the centre of the pastry. Brush beaten egg over one edge of the pastry and fold over the pastry then seal the long edge using a fork. Trim off any excess pastry at the ends and slice into four chunky sausage rolls. Place on a lined baking tray and brush with the beaten egg. Bake for 30–35 minutes until golden. Preheat the oven to 200C/180C Fan/Gas 7. Preheat the oven to 200C/180C Fan/Gas 7. Heat a little oil in a frying pan and gently fry the shallots for 5–10 minutes. Set aside to cool. Heat a little oil in a frying pan and gently fry the shallots for 5–10 minutes. Set aside to cool. In a large mixing bowl, combine the venison, breadcrumbs, cranberry sauce, herbs, fried shallots and season with salt and pepper. In a large mixing bowl, combine the venison, breadcrumbs, cranberry sauce, herbs, fried shallots and season with salt and pepper. On a lightly floured work surface roll out your pastry into a large rectangle about the thickness of a pound coin. Arrange the venison mixture in a large sausage shape lengthways down the centre of the pastry. Brush beaten egg over one edge of the pastry and fold over the pastry then seal the long edge using a fork. Trim off any excess pastry at the ends and slice into four chunky sausage rolls. On a lightly floured work surface roll out your pastry into a large rectangle about the thickness of a pound coin. Arrange the venison mixture in a large sausage shape lengthways down the centre of the pastry. Brush beaten egg over one edge of the pastry and fold over the pastry then seal the long edge using a fork. Trim off any excess pastry at the ends and slice into four chunky sausage rolls. Place on a lined baking tray and brush with the beaten egg. Bake for 30–35 minutes until golden. Place on a lined baking tray and brush with the beaten egg. Bake for 30–35 minutes until golden. Recipe tips If you can't get hold of venison mince try asking your butcher to mince a different cut for you."
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} | ac8acf1e952e5e2e7ead72360a90888304690f70ccc72061993fbe1809341979 | Homemade cranberry sauce recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranberryandcumberla_70984_16x9.jpg This cranberry sauce is in the tradition of Cumberland sauce, bursting with citrus flavours, fruit and spices. 450g/1lb fresh cranberries300ml/10fl oz ruby port115g/4oz caster sugar125ml/4fl oz fresh orange juice1 tsp cornflour1 tsp English mustard powder1 tsp lemon juicepinch of ground cloves75g/3oz sultanas55g/2oz flaked almonds1 tbsp grated orange rind1 tsp grated lemon rindsalt 450g/1lb fresh cranberries 300ml/10fl oz ruby port 115g/4oz caster sugar 125ml/4fl oz fresh orange juice 1 tsp cornflour 1 tsp English mustard powder 1 tsp lemon juice pinch of ground cloves 75g/3oz sultanas 55g/2oz flaked almonds 1 tbsp grated orange rind 1 tsp grated lemon rind salt Method Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts.Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture. Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey. Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts. Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts. Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture. Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture. Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey. Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey. | {
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"title": "Homemade cranberry sauce recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranberryandcumberla_70984_16x9.jpg This cranberry sauce is in the tradition of Cumberland sauce, bursting with citrus flavours, fruit and spices. 450g/1lb fresh cranberries300ml/10fl oz ruby port115g/4oz caster sugar125ml/4fl oz fresh orange juice1 tsp cornflour1 tsp English mustard powder1 tsp lemon juicepinch of ground cloves75g/3oz sultanas55g/2oz flaked almonds1 tbsp grated orange rind1 tsp grated lemon rindsalt 450g/1lb fresh cranberries 300ml/10fl oz ruby port 115g/4oz caster sugar 125ml/4fl oz fresh orange juice 1 tsp cornflour 1 tsp English mustard powder 1 tsp lemon juice pinch of ground cloves 75g/3oz sultanas 55g/2oz flaked almonds 1 tbsp grated orange rind 1 tsp grated lemon rind salt Method Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts.Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture. Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey. Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts. Combine the cranberries, port, sugar and orange juice in a pan over a medium heat, for ten minutes, until the fruit bursts. Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture. Combine the corn flour, mustard, lemon juice and cloves with a little water to make a paste and stir into the berry mixture. Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey. Next, add the sultanas, almonds, orange and lemon rind, simmer for five minutes, season and then chill. Serve with your Christmas turkey."
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} | d9a6dc0e56398f00696d781c8dea5f4b12bd0f304b540cec22b563d0fa0fab55 | Christmas baked camembert in sourdough recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_camembert_in_bread_27284_16x9.jpg The perfect warm addition to any cheeseboard, this tear-and-share baked camembert in bread is finished with toasted nuts and cranberry sauce for full-on festive flavours. 1 crusty cob loaf (preferably sourdough)2 heaped tbsp cranberry sauce 1 small orange, zest only250g/9oz camembert, at room temperature2 fresh rosemary sprigs, plus extra to decorate1 garlic clovesea salt ½ tbsp rapeseed oil 85g/3oz mixed nuts 1 crusty cob loaf (preferably sourdough) 2 heaped tbsp cranberry sauce 1 small orange, zest only 250g/9oz camembert, at room temperature 2 fresh rosemary sprigs, plus extra to decorate 1 garlic clove sea salt ½ tbsp rapeseed oil 85g/3oz mixed nuts Method Preheat the oven to 200C/180C Fan/Gas 6. Cut a hole into the loaf big enough to fit the camembert in snugly, reserving and setting aside the hollowed-out bread. Make 8–12 downward cuts around the edge of the loaf (this helps to pull the bread apart when serving).Spoon 1 heaped tablespoon cranberry sauce into the well before grating in the zest of half the orange. Place the camembert into the hole on top of the zesty cranberry sauce. Make a small incision in the top of the cheese and press in 1 rosemary sprig and the garlic clove. Place the loaf on a large baking tray and bake in the oven for 10 minutes. Meanwhile, break the reserved bread into large chunks and put in a bowl along with a pinch of salt and the oil. Finely chop the remaining rosemary and add to the bowl before tossing all the ingredients until the bread is well coated. After 10 minutes, remove the bread from the oven. Scatter the chunks of bread onto the baking tray along with the mixed nuts. Return the baking tray to the oven and cook for 5–6 minutes, until the camembert is oozing and the bread chunks and nuts are golden and toasted. Carefully transfer the camembert bread to a serving plate. Whilst still on the warm baking tray, grate the remaining orange zest over the bread chunks and nuts, then toss to coat.Spoon the remaining cranberry sauce over the top of the camembert before scattering over the nuts and adding the toasted bread pieces to the plate. Garnish with more fresh rosemary. Preheat the oven to 200C/180C Fan/Gas 6. Cut a hole into the loaf big enough to fit the camembert in snugly, reserving and setting aside the hollowed-out bread. Make 8–12 downward cuts around the edge of the loaf (this helps to pull the bread apart when serving). Preheat the oven to 200C/180C Fan/Gas 6. Cut a hole into the loaf big enough to fit the camembert in snugly, reserving and setting aside the hollowed-out bread. Make 8–12 downward cuts around the edge of the loaf (this helps to pull the bread apart when serving). Spoon 1 heaped tablespoon cranberry sauce into the well before grating in the zest of half the orange. Place the camembert into the hole on top of the zesty cranberry sauce. Make a small incision in the top of the cheese and press in 1 rosemary sprig and the garlic clove. Place the loaf on a large baking tray and bake in the oven for 10 minutes. Spoon 1 heaped tablespoon cranberry sauce into the well before grating in the zest of half the orange. Place the camembert into the hole on top of the zesty cranberry sauce. Make a small incision in the top of the cheese and press in 1 rosemary sprig and the garlic clove. Place the loaf on a large baking tray and bake in the oven for 10 minutes. Meanwhile, break the reserved bread into large chunks and put in a bowl along with a pinch of salt and the oil. Finely chop the remaining rosemary and add to the bowl before tossing all the ingredients until the bread is well coated. Meanwhile, break the reserved bread into large chunks and put in a bowl along with a pinch of salt and the oil. Finely chop the remaining rosemary and add to the bowl before tossing all the ingredients until the bread is well coated. After 10 minutes, remove the bread from the oven. Scatter the chunks of bread onto the baking tray along with the mixed nuts. Return the baking tray to the oven and cook for 5–6 minutes, until the camembert is oozing and the bread chunks and nuts are golden and toasted. After 10 minutes, remove the bread from the oven. Scatter the chunks of bread onto the baking tray along with the mixed nuts. Return the baking tray to the oven and cook for 5–6 minutes, until the camembert is oozing and the bread chunks and nuts are golden and toasted. Carefully transfer the camembert bread to a serving plate. Whilst still on the warm baking tray, grate the remaining orange zest over the bread chunks and nuts, then toss to coat. Carefully transfer the camembert bread to a serving plate. Whilst still on the warm baking tray, grate the remaining orange zest over the bread chunks and nuts, then toss to coat. Spoon the remaining cranberry sauce over the top of the camembert before scattering over the nuts and adding the toasted bread pieces to the plate. Garnish with more fresh rosemary. Spoon the remaining cranberry sauce over the top of the camembert before scattering over the nuts and adding the toasted bread pieces to the plate. Garnish with more fresh rosemary. Recipe tips The temperature and maturity of your camembert can drastically change the cook time. The colder the cheese, the longer the cook; the more mature the cheese, the shorter the cook. Ensure the camembert in just softening before you add the nuts and bread chunks, as an extra 5 minutes will result in the perfect melt. | {
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"title": "Christmas baked camembert in sourdough recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_camembert_in_bread_27284_16x9.jpg The perfect warm addition to any cheeseboard, this tear-and-share baked camembert in bread is finished with toasted nuts and cranberry sauce for full-on festive flavours. 1 crusty cob loaf (preferably sourdough)2 heaped tbsp cranberry sauce 1 small orange, zest only250g/9oz camembert, at room temperature2 fresh rosemary sprigs, plus extra to decorate1 garlic clovesea salt ½ tbsp rapeseed oil 85g/3oz mixed nuts 1 crusty cob loaf (preferably sourdough) 2 heaped tbsp cranberry sauce 1 small orange, zest only 250g/9oz camembert, at room temperature 2 fresh rosemary sprigs, plus extra to decorate 1 garlic clove sea salt ½ tbsp rapeseed oil 85g/3oz mixed nuts Method Preheat the oven to 200C/180C Fan/Gas 6. Cut a hole into the loaf big enough to fit the camembert in snugly, reserving and setting aside the hollowed-out bread. Make 8–12 downward cuts around the edge of the loaf (this helps to pull the bread apart when serving).Spoon 1 heaped tablespoon cranberry sauce into the well before grating in the zest of half the orange. Place the camembert into the hole on top of the zesty cranberry sauce. Make a small incision in the top of the cheese and press in 1 rosemary sprig and the garlic clove. Place the loaf on a large baking tray and bake in the oven for 10 minutes. Meanwhile, break the reserved bread into large chunks and put in a bowl along with a pinch of salt and the oil. Finely chop the remaining rosemary and add to the bowl before tossing all the ingredients until the bread is well coated. After 10 minutes, remove the bread from the oven. Scatter the chunks of bread onto the baking tray along with the mixed nuts. Return the baking tray to the oven and cook for 5–6 minutes, until the camembert is oozing and the bread chunks and nuts are golden and toasted. Carefully transfer the camembert bread to a serving plate. Whilst still on the warm baking tray, grate the remaining orange zest over the bread chunks and nuts, then toss to coat.Spoon the remaining cranberry sauce over the top of the camembert before scattering over the nuts and adding the toasted bread pieces to the plate. Garnish with more fresh rosemary. Preheat the oven to 200C/180C Fan/Gas 6. Cut a hole into the loaf big enough to fit the camembert in snugly, reserving and setting aside the hollowed-out bread. Make 8–12 downward cuts around the edge of the loaf (this helps to pull the bread apart when serving). Preheat the oven to 200C/180C Fan/Gas 6. Cut a hole into the loaf big enough to fit the camembert in snugly, reserving and setting aside the hollowed-out bread. Make 8–12 downward cuts around the edge of the loaf (this helps to pull the bread apart when serving). Spoon 1 heaped tablespoon cranberry sauce into the well before grating in the zest of half the orange. Place the camembert into the hole on top of the zesty cranberry sauce. Make a small incision in the top of the cheese and press in 1 rosemary sprig and the garlic clove. Place the loaf on a large baking tray and bake in the oven for 10 minutes. Spoon 1 heaped tablespoon cranberry sauce into the well before grating in the zest of half the orange. Place the camembert into the hole on top of the zesty cranberry sauce. Make a small incision in the top of the cheese and press in 1 rosemary sprig and the garlic clove. Place the loaf on a large baking tray and bake in the oven for 10 minutes. Meanwhile, break the reserved bread into large chunks and put in a bowl along with a pinch of salt and the oil. Finely chop the remaining rosemary and add to the bowl before tossing all the ingredients until the bread is well coated. Meanwhile, break the reserved bread into large chunks and put in a bowl along with a pinch of salt and the oil. Finely chop the remaining rosemary and add to the bowl before tossing all the ingredients until the bread is well coated. After 10 minutes, remove the bread from the oven. Scatter the chunks of bread onto the baking tray along with the mixed nuts. Return the baking tray to the oven and cook for 5–6 minutes, until the camembert is oozing and the bread chunks and nuts are golden and toasted. After 10 minutes, remove the bread from the oven. Scatter the chunks of bread onto the baking tray along with the mixed nuts. Return the baking tray to the oven and cook for 5–6 minutes, until the camembert is oozing and the bread chunks and nuts are golden and toasted. Carefully transfer the camembert bread to a serving plate. Whilst still on the warm baking tray, grate the remaining orange zest over the bread chunks and nuts, then toss to coat. Carefully transfer the camembert bread to a serving plate. Whilst still on the warm baking tray, grate the remaining orange zest over the bread chunks and nuts, then toss to coat. Spoon the remaining cranberry sauce over the top of the camembert before scattering over the nuts and adding the toasted bread pieces to the plate. Garnish with more fresh rosemary. Spoon the remaining cranberry sauce over the top of the camembert before scattering over the nuts and adding the toasted bread pieces to the plate. Garnish with more fresh rosemary. Recipe tips The temperature and maturity of your camembert can drastically change the cook time. The colder the cheese, the longer the cook; the more mature the cheese, the shorter the cook. Ensure the camembert in just softening before you add the nuts and bread chunks, as an extra 5 minutes will result in the perfect melt."
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} | a47e2bd5cc2f615c2e67d703d43b97360a061fd1acd68991a97b0e09b905f7b6 | Crispy chicken cordon bleu recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017jlyz.jpg Our chicken cordon bleu contains some sweet cranberry sauce as well as the classic cheese and ham combo. Fry first and then bake in the oven for a super-crisp coating. 4 skinless, boneless chicken breasts60g/2¼oz emmental cheese4 thin slices smoked ham (roughly 130g/4½oz)8 tsp cranberry sauce25g/1oz plain flour 2 medium free-range eggs200g/7oz golden breadcrumbs5 tbsp sunflower oilflaked sea salt and freshly ground black pepper 4 skinless, boneless chicken breasts 60g/2¼oz emmental cheese 4 thin slices smoked ham (roughly 130g/4½oz) 8 tsp cranberry sauce 25g/1oz plain flour 2 medium free-range eggs 200g/7oz golden breadcrumbs 5 tbsp sunflower oil flaked sea salt and freshly ground black pepper Method Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book. Cut the cheese into four rectangles, each around 1.5cm/½in wide and roughly half the size of a small matchbox.Take one of the opened breasts and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened fillet with one slice of ham. Place a chunk of Emmental in the middle of the ham slice and top with two teaspoons of the cranberry sauce. Use the flattened mini-fillet of chicken to cover the fillings and then carefully wrap the chicken breast up by bringing the pointy end of the chicken breast up over the cheese to insure it’s tucked neatly inside and, using the bottom layer of cling film, roll the breast up tightly and neatly insuring the cling film remains on the outside of the chicken to create a parcel. Repeat the same method with the remaining three chicken breasts and put to one side.Sprinkle the flour onto a large plate and season with a couple of pinches of salt and lots of freshly ground black pepper. Whisk the eggs together in a shallow bowl. Scatter 50g/1¾oz of the breadcrumbs onto a large plate. Dust one of the stuffed chicken breasts thoroughly in the seasoned flour and pat lightly to remove any excess. Roll the floured chicken in the egg and give it a light shake. Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated. Dip back in the egg and then coat in the breadcrumbs once more. This will make sure your crust is really crisp. Put the chicken on a baking tray and leave to stand.Flour, egg and coat the remaining chicken breasts in exactly the same way. You’ll need to add 50g/1¾oz of the breadcrumbs to the plate for each breast, throwing away the remaining crumbs from the previous batch as they will be very sticky. (The chicken breasts can now be covered and popped in the fridge until you are ready to cook them.)Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan. Fry the chicken breasts over a medium high heat for 1-2 minutes on all four sides, or until golden-brown.Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut. Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book. Cut the cheese into four rectangles, each around 1.5cm/½in wide and roughly half the size of a small matchbox. Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book. Cut the cheese into four rectangles, each around 1.5cm/½in wide and roughly half the size of a small matchbox. Take one of the opened breasts and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened fillet with one slice of ham. Place a chunk of Emmental in the middle of the ham slice and top with two teaspoons of the cranberry sauce. Take one of the opened breasts and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened fillet with one slice of ham. Place a chunk of Emmental in the middle of the ham slice and top with two teaspoons of the cranberry sauce. Use the flattened mini-fillet of chicken to cover the fillings and then carefully wrap the chicken breast up by bringing the pointy end of the chicken breast up over the cheese to insure it’s tucked neatly inside and, using the bottom layer of cling film, roll the breast up tightly and neatly insuring the cling film remains on the outside of the chicken to create a parcel. Use the flattened mini-fillet of chicken to cover the fillings and then carefully wrap the chicken breast up by bringing the pointy end of the chicken breast up over the cheese to insure it’s tucked neatly inside and, using the bottom layer of cling film, roll the breast up tightly and neatly insuring the cling film remains on the outside of the chicken to create a parcel. Repeat the same method with the remaining three chicken breasts and put to one side. Repeat the same method with the remaining three chicken breasts and put to one side. Sprinkle the flour onto a large plate and season with a couple of pinches of salt and lots of freshly ground black pepper. Whisk the eggs together in a shallow bowl. Scatter 50g/1¾oz of the breadcrumbs onto a large plate. Sprinkle the flour onto a large plate and season with a couple of pinches of salt and lots of freshly ground black pepper. Whisk the eggs together in a shallow bowl. Scatter 50g/1¾oz of the breadcrumbs onto a large plate. Dust one of the stuffed chicken breasts thoroughly in the seasoned flour and pat lightly to remove any excess. Roll the floured chicken in the egg and give it a light shake. Dust one of the stuffed chicken breasts thoroughly in the seasoned flour and pat lightly to remove any excess. Roll the floured chicken in the egg and give it a light shake. Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated. Dip back in the egg and then coat in the breadcrumbs once more. This will make sure your crust is really crisp. Put the chicken on a baking tray and leave to stand. Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated. Dip back in the egg and then coat in the breadcrumbs once more. This will make sure your crust is really crisp. Put the chicken on a baking tray and leave to stand. Flour, egg and coat the remaining chicken breasts in exactly the same way. You’ll need to add 50g/1¾oz of the breadcrumbs to the plate for each breast, throwing away the remaining crumbs from the previous batch as they will be very sticky. (The chicken breasts can now be covered and popped in the fridge until you are ready to cook them.) Flour, egg and coat the remaining chicken breasts in exactly the same way. You’ll need to add 50g/1¾oz of the breadcrumbs to the plate for each breast, throwing away the remaining crumbs from the previous batch as they will be very sticky. (The chicken breasts can now be covered and popped in the fridge until you are ready to cook them.) Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan. Fry the chicken breasts over a medium high heat for 1-2 minutes on all four sides, or until golden-brown. Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan. Fry the chicken breasts over a medium high heat for 1-2 minutes on all four sides, or until golden-brown. Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut. Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut. | {
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"title": "Crispy chicken cordon bleu recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017jlyz.jpg Our chicken cordon bleu contains some sweet cranberry sauce as well as the classic cheese and ham combo. Fry first and then bake in the oven for a super-crisp coating. 4 skinless, boneless chicken breasts60g/2¼oz emmental cheese4 thin slices smoked ham (roughly 130g/4½oz)8 tsp cranberry sauce25g/1oz plain flour 2 medium free-range eggs200g/7oz golden breadcrumbs5 tbsp sunflower oilflaked sea salt and freshly ground black pepper 4 skinless, boneless chicken breasts 60g/2¼oz emmental cheese 4 thin slices smoked ham (roughly 130g/4½oz) 8 tsp cranberry sauce 25g/1oz plain flour 2 medium free-range eggs 200g/7oz golden breadcrumbs 5 tbsp sunflower oil flaked sea salt and freshly ground black pepper Method Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book. Cut the cheese into four rectangles, each around 1.5cm/½in wide and roughly half the size of a small matchbox.Take one of the opened breasts and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened fillet with one slice of ham. Place a chunk of Emmental in the middle of the ham slice and top with two teaspoons of the cranberry sauce. Use the flattened mini-fillet of chicken to cover the fillings and then carefully wrap the chicken breast up by bringing the pointy end of the chicken breast up over the cheese to insure it’s tucked neatly inside and, using the bottom layer of cling film, roll the breast up tightly and neatly insuring the cling film remains on the outside of the chicken to create a parcel. Repeat the same method with the remaining three chicken breasts and put to one side.Sprinkle the flour onto a large plate and season with a couple of pinches of salt and lots of freshly ground black pepper. Whisk the eggs together in a shallow bowl. Scatter 50g/1¾oz of the breadcrumbs onto a large plate. Dust one of the stuffed chicken breasts thoroughly in the seasoned flour and pat lightly to remove any excess. Roll the floured chicken in the egg and give it a light shake. Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated. Dip back in the egg and then coat in the breadcrumbs once more. This will make sure your crust is really crisp. Put the chicken on a baking tray and leave to stand.Flour, egg and coat the remaining chicken breasts in exactly the same way. You’ll need to add 50g/1¾oz of the breadcrumbs to the plate for each breast, throwing away the remaining crumbs from the previous batch as they will be very sticky. (The chicken breasts can now be covered and popped in the fridge until you are ready to cook them.)Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan. Fry the chicken breasts over a medium high heat for 1-2 minutes on all four sides, or until golden-brown.Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut. Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book. Cut the cheese into four rectangles, each around 1.5cm/½in wide and roughly half the size of a small matchbox. Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book. Cut the cheese into four rectangles, each around 1.5cm/½in wide and roughly half the size of a small matchbox. Take one of the opened breasts and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened fillet with one slice of ham. Place a chunk of Emmental in the middle of the ham slice and top with two teaspoons of the cranberry sauce. Take one of the opened breasts and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened fillet with one slice of ham. Place a chunk of Emmental in the middle of the ham slice and top with two teaspoons of the cranberry sauce. Use the flattened mini-fillet of chicken to cover the fillings and then carefully wrap the chicken breast up by bringing the pointy end of the chicken breast up over the cheese to insure it’s tucked neatly inside and, using the bottom layer of cling film, roll the breast up tightly and neatly insuring the cling film remains on the outside of the chicken to create a parcel. Use the flattened mini-fillet of chicken to cover the fillings and then carefully wrap the chicken breast up by bringing the pointy end of the chicken breast up over the cheese to insure it’s tucked neatly inside and, using the bottom layer of cling film, roll the breast up tightly and neatly insuring the cling film remains on the outside of the chicken to create a parcel. Repeat the same method with the remaining three chicken breasts and put to one side. Repeat the same method with the remaining three chicken breasts and put to one side. Sprinkle the flour onto a large plate and season with a couple of pinches of salt and lots of freshly ground black pepper. Whisk the eggs together in a shallow bowl. Scatter 50g/1¾oz of the breadcrumbs onto a large plate. Sprinkle the flour onto a large plate and season with a couple of pinches of salt and lots of freshly ground black pepper. Whisk the eggs together in a shallow bowl. Scatter 50g/1¾oz of the breadcrumbs onto a large plate. Dust one of the stuffed chicken breasts thoroughly in the seasoned flour and pat lightly to remove any excess. Roll the floured chicken in the egg and give it a light shake. Dust one of the stuffed chicken breasts thoroughly in the seasoned flour and pat lightly to remove any excess. Roll the floured chicken in the egg and give it a light shake. Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated. Dip back in the egg and then coat in the breadcrumbs once more. This will make sure your crust is really crisp. Put the chicken on a baking tray and leave to stand. Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated. Dip back in the egg and then coat in the breadcrumbs once more. This will make sure your crust is really crisp. Put the chicken on a baking tray and leave to stand. Flour, egg and coat the remaining chicken breasts in exactly the same way. You’ll need to add 50g/1¾oz of the breadcrumbs to the plate for each breast, throwing away the remaining crumbs from the previous batch as they will be very sticky. (The chicken breasts can now be covered and popped in the fridge until you are ready to cook them.) Flour, egg and coat the remaining chicken breasts in exactly the same way. You’ll need to add 50g/1¾oz of the breadcrumbs to the plate for each breast, throwing away the remaining crumbs from the previous batch as they will be very sticky. (The chicken breasts can now be covered and popped in the fridge until you are ready to cook them.) Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan. Fry the chicken breasts over a medium high heat for 1-2 minutes on all four sides, or until golden-brown. Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan. Fry the chicken breasts over a medium high heat for 1-2 minutes on all four sides, or until golden-brown. Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut. Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut."
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} | fcecaa35fe08a6111c5b24e7453a31d6192a46b88b80ecd608cf2d071affdca3 | Sticky cranberry sausages recipe
An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sticky_cranberry_64655_16x9.jpg Make a trayful of sticky, sweet-tart cocktail sausages to pass around as Christmas party food or as an alternative to pigs in blankets at the dinner table. 2 red onions, sliced2 tbsp olive oil400g/14oz uncooked cocktail sausages1 heaped tbsp cranberry jelly200g/7oz fresh or frozen cranberries1 clementine, zest only 2 red onions, sliced 2 tbsp olive oil 400g/14oz uncooked cocktail sausages 1 heaped tbsp cranberry jelly 200g/7oz fresh or frozen cranberries 1 clementine, zest only Method Fry the sliced red onions in a pan with the oil for five minutes or so until softened. Add the sausages to the pan. As the sausages start to brown, add the jelly and cranberriesCook on a low heat for 20 minutes, stirring occasionally, until caramelised and sticky. Grate over the clementine zest and serve. Fry the sliced red onions in a pan with the oil for five minutes or so until softened. Add the sausages to the pan. Fry the sliced red onions in a pan with the oil for five minutes or so until softened. Add the sausages to the pan. As the sausages start to brown, add the jelly and cranberries As the sausages start to brown, add the jelly and cranberries Cook on a low heat for 20 minutes, stirring occasionally, until caramelised and sticky. Cook on a low heat for 20 minutes, stirring occasionally, until caramelised and sticky. Grate over the clementine zest and serve. Grate over the clementine zest and serve. | {
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"title": "Sticky cranberry sausages recipe",
"content": "An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sticky_cranberry_64655_16x9.jpg Make a trayful of sticky, sweet-tart cocktail sausages to pass around as Christmas party food or as an alternative to pigs in blankets at the dinner table. 2 red onions, sliced2 tbsp olive oil400g/14oz uncooked cocktail sausages1 heaped tbsp cranberry jelly200g/7oz fresh or frozen cranberries1 clementine, zest only 2 red onions, sliced 2 tbsp olive oil 400g/14oz uncooked cocktail sausages 1 heaped tbsp cranberry jelly 200g/7oz fresh or frozen cranberries 1 clementine, zest only Method Fry the sliced red onions in a pan with the oil for five minutes or so until softened. Add the sausages to the pan. As the sausages start to brown, add the jelly and cranberriesCook on a low heat for 20 minutes, stirring occasionally, until caramelised and sticky. Grate over the clementine zest and serve. Fry the sliced red onions in a pan with the oil for five minutes or so until softened. Add the sausages to the pan. Fry the sliced red onions in a pan with the oil for five minutes or so until softened. Add the sausages to the pan. As the sausages start to brown, add the jelly and cranberries As the sausages start to brown, add the jelly and cranberries Cook on a low heat for 20 minutes, stirring occasionally, until caramelised and sticky. Cook on a low heat for 20 minutes, stirring occasionally, until caramelised and sticky. Grate over the clementine zest and serve. Grate over the clementine zest and serve."
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} | 0fdae051161819e1d5eab73952e1f6794a0d05fe0de9d72a9d96b55a359f3e39 | Blood orange trifle recipe
To make the marmalade, pare the blood oranges with a vegetable peeler, then use the blade of a sharp knife to scrape any white pith off the strips of zest. Place the zest in a large saucepan. Pour in 500ml/18fl oz cold water, then bring to the boil. Simmer for 45 minutes, then strain and set the zest aside to cool.Squeeze the juice from the oranges into a saucepan and add the jam sugar. Place on a high heat and bring to the boil, stirring until dissolved. Finely slice the cooled zest and add to the pan. Boil rapidly for about 20 minutes, until the setting point is reached (approximately 105C if using a jam thermometer). To test the setting point, spoon a small blob of marmalade onto a chilled saucer. Leave to cool for 1 minute, then push gently with the back of a teaspoon. If the marmalade crinkles, it has reached the setting point; if not, continue to boil and check again in a few minutes. Spoon the marmalade into sterilised jars.To make the jelly, blend the peeled blood oranges in a food processor. Strain the juice through a fine sieve into a bowl, then discard any leftover pulp. Place 200ml/7fl oz of the juice and the caster sugar in a saucepan. Stir over a medium heat until the sugar has dissolved. Soak the gelatine sheets in cold water for a few minutes, then add to the pan. Stir until the gelatine has dissolved. Pour the jelly into the base of a large trifle dish. Chill in the fridge for at least 2 hours or until set. To make the custard, put the cream and milk in a saucepan over a medium heat and bring to the boil. Remove from the heat. Whisk the egg yolks, caster sugar, cornflour and vanilla in a large bowl, then gradually whisk the hot milk mixture into the bowl. Pour the mixture back into the saucepan and stir over a low heat for 5–10 minutes until the custard has thickened.To make the blood orange syrup, place the sugar and blood orange juice into a medium saucepan and cook for 10–15 minutes, or until you have a syrup consistency. To assemble the trifle, arrange half of the sponge fingers on top of the jelly, spoon over half of the marmalade and then drizzle over half of the blood orange syrup. Next, arrange the blood orange slices around the dish on their sides, so that the rounds can be seen through the side of the dish. Spoon the custard on top. Add another layer of sponge fingers, marmalade and blood orange syrup.Whip the cream in a bowl until forming soft peaks. Spoon on top of the trifle, then finish with a dusting of cocoa powder, the chocolate shards and dried orange rounds (if using). To make the marmalade, pare the blood oranges with a vegetable peeler, then use the blade of a sharp knife to scrape any white pith off the strips of zest. To make the marmalade, pare the blood oranges with a vegetable peeler, then use the blade of a sharp knife to scrape any white pith off the strips of zest. Place the zest in a large saucepan. Pour in 500ml/18fl oz cold water, then bring to the boil. Simmer for 45 minutes, then strain and set the zest aside to cool. Place the zest in a large saucepan. Pour in 500ml/18fl oz cold water, then bring to the boil. Simmer for 45 minutes, then strain and set the zest aside to cool. Squeeze the juice from the oranges into a saucepan and add the jam sugar. Place on a high heat and bring to the boil, stirring until dissolved. Squeeze the juice from the oranges into a saucepan and add the jam sugar. Place on a high heat and bring to the boil, stirring until dissolved. Finely slice the cooled zest and add to the pan. Boil rapidly for about 20 minutes, until the setting point is reached (approximately 105C if using a jam thermometer). Finely slice the cooled zest and add to the pan. Boil rapidly for about 20 minutes, until the setting point is reached (approximately 105C if using a jam thermometer). To test the setting point, spoon a small blob of marmalade onto a chilled saucer. Leave to cool for 1 minute, then push gently with the back of a teaspoon. If the marmalade crinkles, it has reached the setting point; if not, continue to boil and check again in a few minutes. Spoon the marmalade into sterilised jars. To test the setting point, spoon a small blob of marmalade onto a chilled saucer. Leave to cool for 1 minute, then push gently with the back of a teaspoon. If the marmalade crinkles, it has reached the setting point; if not, continue to boil and check again in a few minutes. Spoon the marmalade into sterilised jars. To make the jelly, blend the peeled blood oranges in a food processor. Strain the juice through a fine sieve into a bowl, then discard any leftover pulp. To make the jelly, blend the peeled blood oranges in a food processor. Strain the juice through a fine sieve into a bowl, then discard any leftover pulp. Place 200ml/7fl oz of the juice and the caster sugar in a saucepan. Stir over a medium heat until the sugar has dissolved. Place 200ml/7fl oz of the juice and the caster sugar in a saucepan. Stir over a medium heat until the sugar has dissolved. Soak the gelatine sheets in cold water for a few minutes, then add to the pan. Stir until the gelatine has dissolved. Soak the gelatine sheets in cold water for a few minutes, then add to the pan. Stir until the gelatine has dissolved. Pour the jelly into the base of a large trifle dish. Chill in the fridge for at least 2 hours or until set. Pour the jelly into the base of a large trifle dish. Chill in the fridge for at least 2 hours or until set. To make the custard, put the cream and milk in a saucepan over a medium heat and bring to the boil. Remove from the heat. To make the custard, put the cream and milk in a saucepan over a medium heat and bring to the boil. Remove from the heat. Whisk the egg yolks, caster sugar, cornflour and vanilla in a large bowl, then gradually whisk the hot milk mixture into the bowl. Whisk the egg yolks, caster sugar, cornflour and vanilla in a large bowl, then gradually whisk the hot milk mixture into the bowl. Pour the mixture back into the saucepan and stir over a low heat for 5–10 minutes until the custard has thickened. Pour the mixture back into the saucepan and stir over a low heat for 5–10 minutes until the custard has thickened. To make the blood orange syrup, place the sugar and blood orange juice into a medium saucepan and cook for 10–15 minutes, or until you have a syrup consistency. To make the blood orange syrup, place the sugar and blood orange juice into a medium saucepan and cook for 10–15 minutes, or until you have a syrup consistency. To assemble the trifle, arrange half of the sponge fingers on top of the jelly, spoon over half of the marmalade and then drizzle over half of the blood orange syrup. To assemble the trifle, arrange half of the sponge fingers on top of the jelly, spoon over half of the marmalade and then drizzle over half of the blood orange syrup. Next, arrange the blood orange slices around the dish on their sides, so that the rounds can be seen through the side of the dish. Spoon the custard on top. Add another layer of sponge fingers, marmalade and blood orange syrup. Next, arrange the blood orange slices around the dish on their sides, so that the rounds can be seen through the side of the dish. Spoon the custard on top. Add another layer of sponge fingers, marmalade and blood orange syrup. Whip the cream in a bowl until forming soft peaks. Spoon on top of the trifle, then finish with a dusting of cocoa powder, the chocolate shards and dried orange rounds (if using). Whip the cream in a bowl until forming soft peaks. Spoon on top of the trifle, then finish with a dusting of cocoa powder, the chocolate shards and dried orange rounds (if using). | {
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"title": "Blood orange trifle recipe",
"content": "To make the marmalade, pare the blood oranges with a vegetable peeler, then use the blade of a sharp knife to scrape any white pith off the strips of zest. Place the zest in a large saucepan. Pour in 500ml/18fl oz cold water, then bring to the boil. Simmer for 45 minutes, then strain and set the zest aside to cool.Squeeze the juice from the oranges into a saucepan and add the jam sugar. Place on a high heat and bring to the boil, stirring until dissolved. Finely slice the cooled zest and add to the pan. Boil rapidly for about 20 minutes, until the setting point is reached (approximately 105C if using a jam thermometer). To test the setting point, spoon a small blob of marmalade onto a chilled saucer. Leave to cool for 1 minute, then push gently with the back of a teaspoon. If the marmalade crinkles, it has reached the setting point; if not, continue to boil and check again in a few minutes. Spoon the marmalade into sterilised jars.To make the jelly, blend the peeled blood oranges in a food processor. Strain the juice through a fine sieve into a bowl, then discard any leftover pulp. Place 200ml/7fl oz of the juice and the caster sugar in a saucepan. Stir over a medium heat until the sugar has dissolved. Soak the gelatine sheets in cold water for a few minutes, then add to the pan. Stir until the gelatine has dissolved. Pour the jelly into the base of a large trifle dish. Chill in the fridge for at least 2 hours or until set. To make the custard, put the cream and milk in a saucepan over a medium heat and bring to the boil. Remove from the heat. Whisk the egg yolks, caster sugar, cornflour and vanilla in a large bowl, then gradually whisk the hot milk mixture into the bowl. Pour the mixture back into the saucepan and stir over a low heat for 5–10 minutes until the custard has thickened.To make the blood orange syrup, place the sugar and blood orange juice into a medium saucepan and cook for 10–15 minutes, or until you have a syrup consistency. To assemble the trifle, arrange half of the sponge fingers on top of the jelly, spoon over half of the marmalade and then drizzle over half of the blood orange syrup. Next, arrange the blood orange slices around the dish on their sides, so that the rounds can be seen through the side of the dish. Spoon the custard on top. Add another layer of sponge fingers, marmalade and blood orange syrup.Whip the cream in a bowl until forming soft peaks. Spoon on top of the trifle, then finish with a dusting of cocoa powder, the chocolate shards and dried orange rounds (if using). To make the marmalade, pare the blood oranges with a vegetable peeler, then use the blade of a sharp knife to scrape any white pith off the strips of zest. To make the marmalade, pare the blood oranges with a vegetable peeler, then use the blade of a sharp knife to scrape any white pith off the strips of zest. Place the zest in a large saucepan. Pour in 500ml/18fl oz cold water, then bring to the boil. Simmer for 45 minutes, then strain and set the zest aside to cool. Place the zest in a large saucepan. Pour in 500ml/18fl oz cold water, then bring to the boil. Simmer for 45 minutes, then strain and set the zest aside to cool. Squeeze the juice from the oranges into a saucepan and add the jam sugar. Place on a high heat and bring to the boil, stirring until dissolved. Squeeze the juice from the oranges into a saucepan and add the jam sugar. Place on a high heat and bring to the boil, stirring until dissolved. Finely slice the cooled zest and add to the pan. Boil rapidly for about 20 minutes, until the setting point is reached (approximately 105C if using a jam thermometer). Finely slice the cooled zest and add to the pan. Boil rapidly for about 20 minutes, until the setting point is reached (approximately 105C if using a jam thermometer). To test the setting point, spoon a small blob of marmalade onto a chilled saucer. Leave to cool for 1 minute, then push gently with the back of a teaspoon. If the marmalade crinkles, it has reached the setting point; if not, continue to boil and check again in a few minutes. Spoon the marmalade into sterilised jars. To test the setting point, spoon a small blob of marmalade onto a chilled saucer. Leave to cool for 1 minute, then push gently with the back of a teaspoon. If the marmalade crinkles, it has reached the setting point; if not, continue to boil and check again in a few minutes. Spoon the marmalade into sterilised jars. To make the jelly, blend the peeled blood oranges in a food processor. Strain the juice through a fine sieve into a bowl, then discard any leftover pulp. To make the jelly, blend the peeled blood oranges in a food processor. Strain the juice through a fine sieve into a bowl, then discard any leftover pulp. Place 200ml/7fl oz of the juice and the caster sugar in a saucepan. Stir over a medium heat until the sugar has dissolved. Place 200ml/7fl oz of the juice and the caster sugar in a saucepan. Stir over a medium heat until the sugar has dissolved. Soak the gelatine sheets in cold water for a few minutes, then add to the pan. Stir until the gelatine has dissolved. Soak the gelatine sheets in cold water for a few minutes, then add to the pan. Stir until the gelatine has dissolved. Pour the jelly into the base of a large trifle dish. Chill in the fridge for at least 2 hours or until set. Pour the jelly into the base of a large trifle dish. Chill in the fridge for at least 2 hours or until set. To make the custard, put the cream and milk in a saucepan over a medium heat and bring to the boil. Remove from the heat. To make the custard, put the cream and milk in a saucepan over a medium heat and bring to the boil. Remove from the heat. Whisk the egg yolks, caster sugar, cornflour and vanilla in a large bowl, then gradually whisk the hot milk mixture into the bowl. Whisk the egg yolks, caster sugar, cornflour and vanilla in a large bowl, then gradually whisk the hot milk mixture into the bowl. Pour the mixture back into the saucepan and stir over a low heat for 5–10 minutes until the custard has thickened. Pour the mixture back into the saucepan and stir over a low heat for 5–10 minutes until the custard has thickened. To make the blood orange syrup, place the sugar and blood orange juice into a medium saucepan and cook for 10–15 minutes, or until you have a syrup consistency. To make the blood orange syrup, place the sugar and blood orange juice into a medium saucepan and cook for 10–15 minutes, or until you have a syrup consistency. To assemble the trifle, arrange half of the sponge fingers on top of the jelly, spoon over half of the marmalade and then drizzle over half of the blood orange syrup. To assemble the trifle, arrange half of the sponge fingers on top of the jelly, spoon over half of the marmalade and then drizzle over half of the blood orange syrup. Next, arrange the blood orange slices around the dish on their sides, so that the rounds can be seen through the side of the dish. Spoon the custard on top. Add another layer of sponge fingers, marmalade and blood orange syrup. Next, arrange the blood orange slices around the dish on their sides, so that the rounds can be seen through the side of the dish. Spoon the custard on top. Add another layer of sponge fingers, marmalade and blood orange syrup. Whip the cream in a bowl until forming soft peaks. Spoon on top of the trifle, then finish with a dusting of cocoa powder, the chocolate shards and dried orange rounds (if using). Whip the cream in a bowl until forming soft peaks. Spoon on top of the trifle, then finish with a dusting of cocoa powder, the chocolate shards and dried orange rounds (if using)."
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} | 3efcdf6c10ffacee34c8a6254e7b67f89593e6047615df041a0b85e27a1b14d1 | Cornflake tart recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornflake_tart_94382_16x9.jpg This tart is a sweet treat that uses ingredients you might already have in the kitchen, such as cornflakes, golden syrup and jam. 190g/6¾oz plain flour, plus extra for dusting90g/3¼oz unsalted butter, cold and diced1 tbsp icing sugarpinch salt1 tbsp milk 190g/6¾oz plain flour, plus extra for dusting 90g/3¼oz unsalted butter, cold and diced 1 tbsp icing sugar pinch salt 1 tbsp milk 60g/2¼oz unsalted butter, cut into small pieces120g/4½oz golden syrup130g/4¾oz cornflakespinch salt75g/2¾oz strawberry or raspberry jamcustard, to serve 60g/2¼oz unsalted butter, cut into small pieces 120g/4½oz golden syrup 130g/4¾oz cornflakes pinch salt 75g/2¾oz strawberry or raspberry jam custard, to serve Method To make the pastry, combine the flour, butter, icing sugar and salt in a food processor and blitz until the butter has broken down and the mixture looks like breadcrumbs. Drizzle in the milk and pulse until the pastry starts to come together. Tip the pastry out onto a work surface, bring together into a ball and pat down to form a disc. Wrap with cling film and chill for 30 minutes.Unwrap the pastry and roll out on a lightly floured surface, dusting with flour to prevent it sticking, until roughly 32cm/13in in diameter. Dust the pastry with some more flour and roll onto the rolling pin. Unroll it into a 24cm/9½in loose-bottomed tart tin. Gently press the pastry into the corners of the tin and leave any overhang of pastry. Chill the pastry-lined tart tin and preheat the oven to 200C/180C Fan/Gas 6. Once the oven is hot, remove the pastry from the fridge. Take a large square of baking paper, crumple it into a ball, then un-crumple and use it to line the pastry. Fill with baking beans and blind bake the pastry for 15 minutes. Remove the baking paper and baking beans from the tart tin. Return the tart tin to the oven for a further 5–10 minutes, until the base of the tart is lightly golden and the top edges are browned. While the pastry is still hot, trim away the overhanging pastry with a sharp knife. For the filling, heat the butter, golden syrup and salt in a saucepan over a medium heat until the butter has melted. Allow to come to the boil for 1 minute then remove from the heat. Add the cornflakes to the hot syrup, crushing a few handfuls as you add them. Stir until fully coated with the syrup.Spread the jam over the base of the cooked tart pastry. Scrape the cornflake mixture on top and press down to form an even layer.Turn the oven down to 180C/160C Fan/Gas 4 and bake the tart for 5–10 minutes until golden and smelling toasty. Leave to cool before slicing and serving with custard. To make the pastry, combine the flour, butter, icing sugar and salt in a food processor and blitz until the butter has broken down and the mixture looks like breadcrumbs. Drizzle in the milk and pulse until the pastry starts to come together. To make the pastry, combine the flour, butter, icing sugar and salt in a food processor and blitz until the butter has broken down and the mixture looks like breadcrumbs. Drizzle in the milk and pulse until the pastry starts to come together. Tip the pastry out onto a work surface, bring together into a ball and pat down to form a disc. Wrap with cling film and chill for 30 minutes. Tip the pastry out onto a work surface, bring together into a ball and pat down to form a disc. Wrap with cling film and chill for 30 minutes. Unwrap the pastry and roll out on a lightly floured surface, dusting with flour to prevent it sticking, until roughly 32cm/13in in diameter. Unwrap the pastry and roll out on a lightly floured surface, dusting with flour to prevent it sticking, until roughly 32cm/13in in diameter. Dust the pastry with some more flour and roll onto the rolling pin. Unroll it into a 24cm/9½in loose-bottomed tart tin. Gently press the pastry into the corners of the tin and leave any overhang of pastry. Chill the pastry-lined tart tin and preheat the oven to 200C/180C Fan/Gas 6. Dust the pastry with some more flour and roll onto the rolling pin. Unroll it into a 24cm/9½in loose-bottomed tart tin. Gently press the pastry into the corners of the tin and leave any overhang of pastry. Chill the pastry-lined tart tin and preheat the oven to 200C/180C Fan/Gas 6. Once the oven is hot, remove the pastry from the fridge. Take a large square of baking paper, crumple it into a ball, then un-crumple and use it to line the pastry. Fill with baking beans and blind bake the pastry for 15 minutes. Once the oven is hot, remove the pastry from the fridge. Take a large square of baking paper, crumple it into a ball, then un-crumple and use it to line the pastry. Fill with baking beans and blind bake the pastry for 15 minutes. Remove the baking paper and baking beans from the tart tin. Return the tart tin to the oven for a further 5–10 minutes, until the base of the tart is lightly golden and the top edges are browned. While the pastry is still hot, trim away the overhanging pastry with a sharp knife. Remove the baking paper and baking beans from the tart tin. Return the tart tin to the oven for a further 5–10 minutes, until the base of the tart is lightly golden and the top edges are browned. While the pastry is still hot, trim away the overhanging pastry with a sharp knife. For the filling, heat the butter, golden syrup and salt in a saucepan over a medium heat until the butter has melted. Allow to come to the boil for 1 minute then remove from the heat. For the filling, heat the butter, golden syrup and salt in a saucepan over a medium heat until the butter has melted. Allow to come to the boil for 1 minute then remove from the heat. Add the cornflakes to the hot syrup, crushing a few handfuls as you add them. Stir until fully coated with the syrup. Add the cornflakes to the hot syrup, crushing a few handfuls as you add them. Stir until fully coated with the syrup. Spread the jam over the base of the cooked tart pastry. Scrape the cornflake mixture on top and press down to form an even layer. Spread the jam over the base of the cooked tart pastry. Scrape the cornflake mixture on top and press down to form an even layer. Turn the oven down to 180C/160C Fan/Gas 4 and bake the tart for 5–10 minutes until golden and smelling toasty. Leave to cool before slicing and serving with custard. Turn the oven down to 180C/160C Fan/Gas 4 and bake the tart for 5–10 minutes until golden and smelling toasty. Leave to cool before slicing and serving with custard. | {
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"title": "Cornflake tart recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornflake_tart_94382_16x9.jpg This tart is a sweet treat that uses ingredients you might already have in the kitchen, such as cornflakes, golden syrup and jam. 190g/6¾oz plain flour, plus extra for dusting90g/3¼oz unsalted butter, cold and diced1 tbsp icing sugarpinch salt1 tbsp milk 190g/6¾oz plain flour, plus extra for dusting 90g/3¼oz unsalted butter, cold and diced 1 tbsp icing sugar pinch salt 1 tbsp milk 60g/2¼oz unsalted butter, cut into small pieces120g/4½oz golden syrup130g/4¾oz cornflakespinch salt75g/2¾oz strawberry or raspberry jamcustard, to serve 60g/2¼oz unsalted butter, cut into small pieces 120g/4½oz golden syrup 130g/4¾oz cornflakes pinch salt 75g/2¾oz strawberry or raspberry jam custard, to serve Method To make the pastry, combine the flour, butter, icing sugar and salt in a food processor and blitz until the butter has broken down and the mixture looks like breadcrumbs. Drizzle in the milk and pulse until the pastry starts to come together. Tip the pastry out onto a work surface, bring together into a ball and pat down to form a disc. Wrap with cling film and chill for 30 minutes.Unwrap the pastry and roll out on a lightly floured surface, dusting with flour to prevent it sticking, until roughly 32cm/13in in diameter. Dust the pastry with some more flour and roll onto the rolling pin. Unroll it into a 24cm/9½in loose-bottomed tart tin. Gently press the pastry into the corners of the tin and leave any overhang of pastry. Chill the pastry-lined tart tin and preheat the oven to 200C/180C Fan/Gas 6. Once the oven is hot, remove the pastry from the fridge. Take a large square of baking paper, crumple it into a ball, then un-crumple and use it to line the pastry. Fill with baking beans and blind bake the pastry for 15 minutes. Remove the baking paper and baking beans from the tart tin. Return the tart tin to the oven for a further 5–10 minutes, until the base of the tart is lightly golden and the top edges are browned. While the pastry is still hot, trim away the overhanging pastry with a sharp knife. For the filling, heat the butter, golden syrup and salt in a saucepan over a medium heat until the butter has melted. Allow to come to the boil for 1 minute then remove from the heat. Add the cornflakes to the hot syrup, crushing a few handfuls as you add them. Stir until fully coated with the syrup.Spread the jam over the base of the cooked tart pastry. Scrape the cornflake mixture on top and press down to form an even layer.Turn the oven down to 180C/160C Fan/Gas 4 and bake the tart for 5–10 minutes until golden and smelling toasty. Leave to cool before slicing and serving with custard. To make the pastry, combine the flour, butter, icing sugar and salt in a food processor and blitz until the butter has broken down and the mixture looks like breadcrumbs. Drizzle in the milk and pulse until the pastry starts to come together. To make the pastry, combine the flour, butter, icing sugar and salt in a food processor and blitz until the butter has broken down and the mixture looks like breadcrumbs. Drizzle in the milk and pulse until the pastry starts to come together. Tip the pastry out onto a work surface, bring together into a ball and pat down to form a disc. Wrap with cling film and chill for 30 minutes. Tip the pastry out onto a work surface, bring together into a ball and pat down to form a disc. Wrap with cling film and chill for 30 minutes. Unwrap the pastry and roll out on a lightly floured surface, dusting with flour to prevent it sticking, until roughly 32cm/13in in diameter. Unwrap the pastry and roll out on a lightly floured surface, dusting with flour to prevent it sticking, until roughly 32cm/13in in diameter. Dust the pastry with some more flour and roll onto the rolling pin. Unroll it into a 24cm/9½in loose-bottomed tart tin. Gently press the pastry into the corners of the tin and leave any overhang of pastry. Chill the pastry-lined tart tin and preheat the oven to 200C/180C Fan/Gas 6. Dust the pastry with some more flour and roll onto the rolling pin. Unroll it into a 24cm/9½in loose-bottomed tart tin. Gently press the pastry into the corners of the tin and leave any overhang of pastry. Chill the pastry-lined tart tin and preheat the oven to 200C/180C Fan/Gas 6. Once the oven is hot, remove the pastry from the fridge. Take a large square of baking paper, crumple it into a ball, then un-crumple and use it to line the pastry. Fill with baking beans and blind bake the pastry for 15 minutes. Once the oven is hot, remove the pastry from the fridge. Take a large square of baking paper, crumple it into a ball, then un-crumple and use it to line the pastry. Fill with baking beans and blind bake the pastry for 15 minutes. Remove the baking paper and baking beans from the tart tin. Return the tart tin to the oven for a further 5–10 minutes, until the base of the tart is lightly golden and the top edges are browned. While the pastry is still hot, trim away the overhanging pastry with a sharp knife. Remove the baking paper and baking beans from the tart tin. Return the tart tin to the oven for a further 5–10 minutes, until the base of the tart is lightly golden and the top edges are browned. While the pastry is still hot, trim away the overhanging pastry with a sharp knife. For the filling, heat the butter, golden syrup and salt in a saucepan over a medium heat until the butter has melted. Allow to come to the boil for 1 minute then remove from the heat. For the filling, heat the butter, golden syrup and salt in a saucepan over a medium heat until the butter has melted. Allow to come to the boil for 1 minute then remove from the heat. Add the cornflakes to the hot syrup, crushing a few handfuls as you add them. Stir until fully coated with the syrup. Add the cornflakes to the hot syrup, crushing a few handfuls as you add them. Stir until fully coated with the syrup. Spread the jam over the base of the cooked tart pastry. Scrape the cornflake mixture on top and press down to form an even layer. Spread the jam over the base of the cooked tart pastry. Scrape the cornflake mixture on top and press down to form an even layer. Turn the oven down to 180C/160C Fan/Gas 4 and bake the tart for 5–10 minutes until golden and smelling toasty. Leave to cool before slicing and serving with custard. Turn the oven down to 180C/160C Fan/Gas 4 and bake the tart for 5–10 minutes until golden and smelling toasty. Leave to cool before slicing and serving with custard."
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} | 434c339cacd83740712caa326d4c64442c5680bc9d8920392b919ec275239c0e | Gingerbread and black cherry trifle recipe
An average of 0.0 out of 5 stars from 0 ratings A twist on a traditional trifle, with gingerbread and juicy cherries, topped with crunchy honeycomb. 150g/5½oz plain flour1 tbsp ground ginger½ tsp bicarbonate of sodapinch salt100g/3½oz golden syrup100g /3½oz black treacle60g/2¼ oz soft dark brown sugar75g/2⅔oz butter125ml/4fl oz milk1 free-range egg, beaten 150g/5½oz plain flour 1 tbsp ground ginger ½ tsp bicarbonate of soda pinch salt 100g/3½oz golden syrup 100g /3½oz black treacle 60g/2¼ oz soft dark brown sugar 75g/2⅔oz butter 125ml/4fl oz milk 1 free-range egg, beaten butter, for greasing200g/7oz caster sugar5 tbsp golden syrup2 tsp bicarbonate of soda butter, for greasing 200g/7oz caster sugar 5 tbsp golden syrup 2 tsp bicarbonate of soda 250g/9oz pitted sweet cherries (fresh or frozen)2 tbsp caster sugar3 tbsp sweet sherry2–3 tbsp black cherry jam 100g/3½oz amaretti biscuits500ml/18fl oz custard250ml/9fl oz double cream3–4 pieces stem ginger, very finely sliced 250g/9oz pitted sweet cherries (fresh or frozen) 2 tbsp caster sugar 3 tbsp sweet sherry 2–3 tbsp black cherry jam 100g/3½oz amaretti biscuits 500ml/18fl oz custard 250ml/9fl oz double cream 3–4 pieces stem ginger, very finely sliced Method To make the gingerbread, preheat the oven to 170C/150C/Gas 3. Line a 900g/2lb loaf tin with baking paper. Sift the flour, ground ginger, bicarbonate of soda and salt into a bowl and whisk together.Put the golden syrup, black treacle, sugar and butter in a saucepan and heat gently until melted. Whisk to combine, then add the milk, followed by the egg. Whisk in the flour mixture to form a smooth batter. Pour into the prepared tin then bake for 40–45 minutes until well risen and springy to touch. Remove from the oven and leave to cool in the tin.To make the honeycomb, butter a 20cm/8in square tin. Put the sugar and golden syrup into a deep saucepan and stir over a gentle heat until the sugar has dissolved. When no grains of sugar remain, turn up the heat a little and simmer until you have an amber-coloured caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Quickly remove from the heat, tip in the bicarbonate of soda and beat with a wooden spoon until it has dissolved and the mixture is foaming. Immediately scrape into the prepared tin. The mixture will continue bubbling in the tin. Leave to set for 1–1½ hours until the honeycomb is hard and ready to crumble or snap into chunks.To make the trifle, sprinkle the cherries with the sugar and leave to stand for 30 minutes. Strain the cherries – the sugar will have created a syrup around them – and mix the syrup with the sherry.Cut off a piece of cake weighing about 250g/9oz and thinly slice. Spread half of the slices with the jam, then sandwich together with the remaining slices. Cut into fingers and arrange over the base of a trifle bowl.Pour half of the cherry syrup over the cake. Top with the cherries, then add the amaretti biscuits. Pour over the remaining sherry and syrup.Pour the custard over the trifle. Whisk the cream to the soft peak stage and spread it evenly over the custard. Arrange the sliced stem ginger over the top. Chill for at least an hour before serving.Decorate with broken honeycomb. To make the gingerbread, preheat the oven to 170C/150C/Gas 3. Line a 900g/2lb loaf tin with baking paper. To make the gingerbread, preheat the oven to 170C/150C/Gas 3. Line a 900g/2lb loaf tin with baking paper. Sift the flour, ground ginger, bicarbonate of soda and salt into a bowl and whisk together. Sift the flour, ground ginger, bicarbonate of soda and salt into a bowl and whisk together. Put the golden syrup, black treacle, sugar and butter in a saucepan and heat gently until melted. Whisk to combine, then add the milk, followed by the egg. Whisk in the flour mixture to form a smooth batter. Pour into the prepared tin then bake for 40–45 minutes until well risen and springy to touch. Remove from the oven and leave to cool in the tin. Put the golden syrup, black treacle, sugar and butter in a saucepan and heat gently until melted. Whisk to combine, then add the milk, followed by the egg. Whisk in the flour mixture to form a smooth batter. Pour into the prepared tin then bake for 40–45 minutes until well risen and springy to touch. Remove from the oven and leave to cool in the tin. To make the honeycomb, butter a 20cm/8in square tin. Put the sugar and golden syrup into a deep saucepan and stir over a gentle heat until the sugar has dissolved. When no grains of sugar remain, turn up the heat a little and simmer until you have an amber-coloured caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Quickly remove from the heat, tip in the bicarbonate of soda and beat with a wooden spoon until it has dissolved and the mixture is foaming. Immediately scrape into the prepared tin. The mixture will continue bubbling in the tin. Leave to set for 1–1½ hours until the honeycomb is hard and ready to crumble or snap into chunks. To make the honeycomb, butter a 20cm/8in square tin. Put the sugar and golden syrup into a deep saucepan and stir over a gentle heat until the sugar has dissolved. When no grains of sugar remain, turn up the heat a little and simmer until you have an amber-coloured caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Quickly remove from the heat, tip in the bicarbonate of soda and beat with a wooden spoon until it has dissolved and the mixture is foaming. Immediately scrape into the prepared tin. The mixture will continue bubbling in the tin. Leave to set for 1–1½ hours until the honeycomb is hard and ready to crumble or snap into chunks. To make the trifle, sprinkle the cherries with the sugar and leave to stand for 30 minutes. Strain the cherries – the sugar will have created a syrup around them – and mix the syrup with the sherry. To make the trifle, sprinkle the cherries with the sugar and leave to stand for 30 minutes. Strain the cherries – the sugar will have created a syrup around them – and mix the syrup with the sherry. Cut off a piece of cake weighing about 250g/9oz and thinly slice. Spread half of the slices with the jam, then sandwich together with the remaining slices. Cut into fingers and arrange over the base of a trifle bowl. Cut off a piece of cake weighing about 250g/9oz and thinly slice. Spread half of the slices with the jam, then sandwich together with the remaining slices. Cut into fingers and arrange over the base of a trifle bowl. Pour half of the cherry syrup over the cake. Top with the cherries, then add the amaretti biscuits. Pour over the remaining sherry and syrup. Pour half of the cherry syrup over the cake. Top with the cherries, then add the amaretti biscuits. Pour over the remaining sherry and syrup. Pour the custard over the trifle. Pour the custard over the trifle. Whisk the cream to the soft peak stage and spread it evenly over the custard. Arrange the sliced stem ginger over the top. Chill for at least an hour before serving. Whisk the cream to the soft peak stage and spread it evenly over the custard. Arrange the sliced stem ginger over the top. Chill for at least an hour before serving. Decorate with broken honeycomb. Decorate with broken honeycomb. | {
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"title": "Gingerbread and black cherry trifle recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A twist on a traditional trifle, with gingerbread and juicy cherries, topped with crunchy honeycomb. 150g/5½oz plain flour1 tbsp ground ginger½ tsp bicarbonate of sodapinch salt100g/3½oz golden syrup100g /3½oz black treacle60g/2¼ oz soft dark brown sugar75g/2⅔oz butter125ml/4fl oz milk1 free-range egg, beaten 150g/5½oz plain flour 1 tbsp ground ginger ½ tsp bicarbonate of soda pinch salt 100g/3½oz golden syrup 100g /3½oz black treacle 60g/2¼ oz soft dark brown sugar 75g/2⅔oz butter 125ml/4fl oz milk 1 free-range egg, beaten butter, for greasing200g/7oz caster sugar5 tbsp golden syrup2 tsp bicarbonate of soda butter, for greasing 200g/7oz caster sugar 5 tbsp golden syrup 2 tsp bicarbonate of soda 250g/9oz pitted sweet cherries (fresh or frozen)2 tbsp caster sugar3 tbsp sweet sherry2–3 tbsp black cherry jam 100g/3½oz amaretti biscuits500ml/18fl oz custard250ml/9fl oz double cream3–4 pieces stem ginger, very finely sliced 250g/9oz pitted sweet cherries (fresh or frozen) 2 tbsp caster sugar 3 tbsp sweet sherry 2–3 tbsp black cherry jam 100g/3½oz amaretti biscuits 500ml/18fl oz custard 250ml/9fl oz double cream 3–4 pieces stem ginger, very finely sliced Method To make the gingerbread, preheat the oven to 170C/150C/Gas 3. Line a 900g/2lb loaf tin with baking paper. Sift the flour, ground ginger, bicarbonate of soda and salt into a bowl and whisk together.Put the golden syrup, black treacle, sugar and butter in a saucepan and heat gently until melted. Whisk to combine, then add the milk, followed by the egg. Whisk in the flour mixture to form a smooth batter. Pour into the prepared tin then bake for 40–45 minutes until well risen and springy to touch. Remove from the oven and leave to cool in the tin.To make the honeycomb, butter a 20cm/8in square tin. Put the sugar and golden syrup into a deep saucepan and stir over a gentle heat until the sugar has dissolved. When no grains of sugar remain, turn up the heat a little and simmer until you have an amber-coloured caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Quickly remove from the heat, tip in the bicarbonate of soda and beat with a wooden spoon until it has dissolved and the mixture is foaming. Immediately scrape into the prepared tin. The mixture will continue bubbling in the tin. Leave to set for 1–1½ hours until the honeycomb is hard and ready to crumble or snap into chunks.To make the trifle, sprinkle the cherries with the sugar and leave to stand for 30 minutes. Strain the cherries – the sugar will have created a syrup around them – and mix the syrup with the sherry.Cut off a piece of cake weighing about 250g/9oz and thinly slice. Spread half of the slices with the jam, then sandwich together with the remaining slices. Cut into fingers and arrange over the base of a trifle bowl.Pour half of the cherry syrup over the cake. Top with the cherries, then add the amaretti biscuits. Pour over the remaining sherry and syrup.Pour the custard over the trifle. Whisk the cream to the soft peak stage and spread it evenly over the custard. Arrange the sliced stem ginger over the top. Chill for at least an hour before serving.Decorate with broken honeycomb. To make the gingerbread, preheat the oven to 170C/150C/Gas 3. Line a 900g/2lb loaf tin with baking paper. To make the gingerbread, preheat the oven to 170C/150C/Gas 3. Line a 900g/2lb loaf tin with baking paper. Sift the flour, ground ginger, bicarbonate of soda and salt into a bowl and whisk together. Sift the flour, ground ginger, bicarbonate of soda and salt into a bowl and whisk together. Put the golden syrup, black treacle, sugar and butter in a saucepan and heat gently until melted. Whisk to combine, then add the milk, followed by the egg. Whisk in the flour mixture to form a smooth batter. Pour into the prepared tin then bake for 40–45 minutes until well risen and springy to touch. Remove from the oven and leave to cool in the tin. Put the golden syrup, black treacle, sugar and butter in a saucepan and heat gently until melted. Whisk to combine, then add the milk, followed by the egg. Whisk in the flour mixture to form a smooth batter. Pour into the prepared tin then bake for 40–45 minutes until well risen and springy to touch. Remove from the oven and leave to cool in the tin. To make the honeycomb, butter a 20cm/8in square tin. Put the sugar and golden syrup into a deep saucepan and stir over a gentle heat until the sugar has dissolved. When no grains of sugar remain, turn up the heat a little and simmer until you have an amber-coloured caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Quickly remove from the heat, tip in the bicarbonate of soda and beat with a wooden spoon until it has dissolved and the mixture is foaming. Immediately scrape into the prepared tin. The mixture will continue bubbling in the tin. Leave to set for 1–1½ hours until the honeycomb is hard and ready to crumble or snap into chunks. To make the honeycomb, butter a 20cm/8in square tin. Put the sugar and golden syrup into a deep saucepan and stir over a gentle heat until the sugar has dissolved. When no grains of sugar remain, turn up the heat a little and simmer until you have an amber-coloured caramel. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Quickly remove from the heat, tip in the bicarbonate of soda and beat with a wooden spoon until it has dissolved and the mixture is foaming. Immediately scrape into the prepared tin. The mixture will continue bubbling in the tin. Leave to set for 1–1½ hours until the honeycomb is hard and ready to crumble or snap into chunks. To make the trifle, sprinkle the cherries with the sugar and leave to stand for 30 minutes. Strain the cherries – the sugar will have created a syrup around them – and mix the syrup with the sherry. To make the trifle, sprinkle the cherries with the sugar and leave to stand for 30 minutes. Strain the cherries – the sugar will have created a syrup around them – and mix the syrup with the sherry. Cut off a piece of cake weighing about 250g/9oz and thinly slice. Spread half of the slices with the jam, then sandwich together with the remaining slices. Cut into fingers and arrange over the base of a trifle bowl. Cut off a piece of cake weighing about 250g/9oz and thinly slice. Spread half of the slices with the jam, then sandwich together with the remaining slices. Cut into fingers and arrange over the base of a trifle bowl. Pour half of the cherry syrup over the cake. Top with the cherries, then add the amaretti biscuits. Pour over the remaining sherry and syrup. Pour half of the cherry syrup over the cake. Top with the cherries, then add the amaretti biscuits. Pour over the remaining sherry and syrup. Pour the custard over the trifle. Pour the custard over the trifle. Whisk the cream to the soft peak stage and spread it evenly over the custard. Arrange the sliced stem ginger over the top. Chill for at least an hour before serving. Whisk the cream to the soft peak stage and spread it evenly over the custard. Arrange the sliced stem ginger over the top. Chill for at least an hour before serving. Decorate with broken honeycomb. Decorate with broken honeycomb."
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} | f40d694c9c4bf447b230a83b4233310a122e70cf3775a6710f80d6dc7853c3df | Clementine and chocolate millefeuille recipe
An average of 0.0 out of 5 stars from 0 ratings This delicate pastry treat is filled with a rich chocolate-clementine cream. 5 clementines, 4 peeled, 1 zested300ml/10fl oz crème anglaise or good-quality vanilla custard300g/10½oz dark chocolate, broken into small pieces200ml/7fl oz double cream 300g ready-rolled puff pastry sheet50g/1¾oz caster sugar30g/1oz cocoa powder 5 clementines, 4 peeled, 1 zested 300ml/10fl oz crème anglaise or good-quality vanilla custard 300g/10½oz dark chocolate, broken into small pieces 200ml/7fl oz double cream 300g ready-rolled puff pastry sheet 50g/1¾oz caster sugar 30g/1oz cocoa powder Method Place the clementine peel and crème anglaise or custard into a saucepan and heat for 1–2 minutes. Remove from the heat and leave to infuse for 1 hour.Warm the clementine mixture again. Remove the peel and spoon 100ml/3½fl oz of the mixture into a bowl and set aside. Place the chocolate in a clean bowl and stir in the remaining warmed clementine mixture until the chocolate has melted. Whip the cream to soft peaks in a separate bowl, then stir half of it into the chocolate mixture. Stir the rest into the reserved clementine mixture. Place into two piping bags and chill in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Cut the puff pastry into 4 rectangles of the same size, about 12x6cm/4½x2½in. Sprinkle some sugar over a lined baking tray and add the pastry rectangles. Score lightly across the pastry then scatter over more sugar. Weigh down with a piece of baking paper and another baking tray on top. Bake for 20 minutes, then leave to cool. Pipe some chocolate mixture onto two of the pastry rectangles and the custard mixture onto another. Carefully stack the layers on top of each other, with the custard layer in the middle. Top with the last rectangle. Dust with cocoa powder, grate over some clementine zest and serve with the remaining clementine mixture. Place the clementine peel and crème anglaise or custard into a saucepan and heat for 1–2 minutes. Remove from the heat and leave to infuse for 1 hour. Place the clementine peel and crème anglaise or custard into a saucepan and heat for 1–2 minutes. Remove from the heat and leave to infuse for 1 hour. Warm the clementine mixture again. Remove the peel and spoon 100ml/3½fl oz of the mixture into a bowl and set aside. Place the chocolate in a clean bowl and stir in the remaining warmed clementine mixture until the chocolate has melted. Whip the cream to soft peaks in a separate bowl, then stir half of it into the chocolate mixture. Stir the rest into the reserved clementine mixture. Place into two piping bags and chill in the fridge. Warm the clementine mixture again. Remove the peel and spoon 100ml/3½fl oz of the mixture into a bowl and set aside. Place the chocolate in a clean bowl and stir in the remaining warmed clementine mixture until the chocolate has melted. Whip the cream to soft peaks in a separate bowl, then stir half of it into the chocolate mixture. Stir the rest into the reserved clementine mixture. Place into two piping bags and chill in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Cut the puff pastry into 4 rectangles of the same size, about 12x6cm/4½x2½in. Sprinkle some sugar over a lined baking tray and add the pastry rectangles. Score lightly across the pastry then scatter over more sugar. Weigh down with a piece of baking paper and another baking tray on top. Bake for 20 minutes, then leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Cut the puff pastry into 4 rectangles of the same size, about 12x6cm/4½x2½in. Sprinkle some sugar over a lined baking tray and add the pastry rectangles. Score lightly across the pastry then scatter over more sugar. Weigh down with a piece of baking paper and another baking tray on top. Bake for 20 minutes, then leave to cool. Pipe some chocolate mixture onto two of the pastry rectangles and the custard mixture onto another. Carefully stack the layers on top of each other, with the custard layer in the middle. Top with the last rectangle. Dust with cocoa powder, grate over some clementine zest and serve with the remaining clementine mixture. Pipe some chocolate mixture onto two of the pastry rectangles and the custard mixture onto another. Carefully stack the layers on top of each other, with the custard layer in the middle. Top with the last rectangle. Dust with cocoa powder, grate over some clementine zest and serve with the remaining clementine mixture. | {
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"title": "Clementine and chocolate millefeuille recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This delicate pastry treat is filled with a rich chocolate-clementine cream. 5 clementines, 4 peeled, 1 zested300ml/10fl oz crème anglaise or good-quality vanilla custard300g/10½oz dark chocolate, broken into small pieces200ml/7fl oz double cream 300g ready-rolled puff pastry sheet50g/1¾oz caster sugar30g/1oz cocoa powder 5 clementines, 4 peeled, 1 zested 300ml/10fl oz crème anglaise or good-quality vanilla custard 300g/10½oz dark chocolate, broken into small pieces 200ml/7fl oz double cream 300g ready-rolled puff pastry sheet 50g/1¾oz caster sugar 30g/1oz cocoa powder Method Place the clementine peel and crème anglaise or custard into a saucepan and heat for 1–2 minutes. Remove from the heat and leave to infuse for 1 hour.Warm the clementine mixture again. Remove the peel and spoon 100ml/3½fl oz of the mixture into a bowl and set aside. Place the chocolate in a clean bowl and stir in the remaining warmed clementine mixture until the chocolate has melted. Whip the cream to soft peaks in a separate bowl, then stir half of it into the chocolate mixture. Stir the rest into the reserved clementine mixture. Place into two piping bags and chill in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Cut the puff pastry into 4 rectangles of the same size, about 12x6cm/4½x2½in. Sprinkle some sugar over a lined baking tray and add the pastry rectangles. Score lightly across the pastry then scatter over more sugar. Weigh down with a piece of baking paper and another baking tray on top. Bake for 20 minutes, then leave to cool. Pipe some chocolate mixture onto two of the pastry rectangles and the custard mixture onto another. Carefully stack the layers on top of each other, with the custard layer in the middle. Top with the last rectangle. Dust with cocoa powder, grate over some clementine zest and serve with the remaining clementine mixture. Place the clementine peel and crème anglaise or custard into a saucepan and heat for 1–2 minutes. Remove from the heat and leave to infuse for 1 hour. Place the clementine peel and crème anglaise or custard into a saucepan and heat for 1–2 minutes. Remove from the heat and leave to infuse for 1 hour. Warm the clementine mixture again. Remove the peel and spoon 100ml/3½fl oz of the mixture into a bowl and set aside. Place the chocolate in a clean bowl and stir in the remaining warmed clementine mixture until the chocolate has melted. Whip the cream to soft peaks in a separate bowl, then stir half of it into the chocolate mixture. Stir the rest into the reserved clementine mixture. Place into two piping bags and chill in the fridge. Warm the clementine mixture again. Remove the peel and spoon 100ml/3½fl oz of the mixture into a bowl and set aside. Place the chocolate in a clean bowl and stir in the remaining warmed clementine mixture until the chocolate has melted. Whip the cream to soft peaks in a separate bowl, then stir half of it into the chocolate mixture. Stir the rest into the reserved clementine mixture. Place into two piping bags and chill in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Cut the puff pastry into 4 rectangles of the same size, about 12x6cm/4½x2½in. Sprinkle some sugar over a lined baking tray and add the pastry rectangles. Score lightly across the pastry then scatter over more sugar. Weigh down with a piece of baking paper and another baking tray on top. Bake for 20 minutes, then leave to cool. Preheat the oven to 220C/200C Fan/Gas 7. Cut the puff pastry into 4 rectangles of the same size, about 12x6cm/4½x2½in. Sprinkle some sugar over a lined baking tray and add the pastry rectangles. Score lightly across the pastry then scatter over more sugar. Weigh down with a piece of baking paper and another baking tray on top. Bake for 20 minutes, then leave to cool. Pipe some chocolate mixture onto two of the pastry rectangles and the custard mixture onto another. Carefully stack the layers on top of each other, with the custard layer in the middle. Top with the last rectangle. Dust with cocoa powder, grate over some clementine zest and serve with the remaining clementine mixture. Pipe some chocolate mixture onto two of the pastry rectangles and the custard mixture onto another. Carefully stack the layers on top of each other, with the custard layer in the middle. Top with the last rectangle. Dust with cocoa powder, grate over some clementine zest and serve with the remaining clementine mixture."
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} | f9932cb4f541a5e516bd05beee3e1b2f9da8435b7a1c14e4aada8f53922cf47b | Eve's pudding recipe
An average of 4.8 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/evespudding_83911_16x9.jpg Eve's pudding is a deliciously comforting combination of stewed apples and sponge. Serve with plenty of custard or cream. 2 large cooking apples (about 500g/1lb2oz in total)1 tbsp lemon juice20g/¾oz butter 2 tbsp caster sugar 2 large cooking apples (about 500g/1lb2oz in total) 1 tbsp lemon juice 20g/¾oz butter 2 tbsp caster sugar 75g/3oz butter100g/3½oz caster sugar 100g/3½oz self-raising flour2 free-range eggs, lightly beaten1 tbsp boiling water 75g/3oz butter 100g/3½oz caster sugar 100g/3½oz self-raising flour 2 free-range eggs, lightly beaten 1 tbsp boiling water cream or custard cream or custard Method Preheat the oven to 180C/160C Fan/Gas 4.Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft.Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping. For the topping, cream together the butter and caster sugar until fluffy and light. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix.Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft. Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft. Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping. Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping. For the topping, cream together the butter and caster sugar until fluffy and light. For the topping, cream together the butter and caster sugar until fluffy and light. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix. Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard. Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard. | {
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"title": "Eve's pudding recipe",
"content": "An average of 4.8 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/evespudding_83911_16x9.jpg Eve's pudding is a deliciously comforting combination of stewed apples and sponge. Serve with plenty of custard or cream. 2 large cooking apples (about 500g/1lb2oz in total)1 tbsp lemon juice20g/¾oz butter 2 tbsp caster sugar 2 large cooking apples (about 500g/1lb2oz in total) 1 tbsp lemon juice 20g/¾oz butter 2 tbsp caster sugar 75g/3oz butter100g/3½oz caster sugar 100g/3½oz self-raising flour2 free-range eggs, lightly beaten1 tbsp boiling water 75g/3oz butter 100g/3½oz caster sugar 100g/3½oz self-raising flour 2 free-range eggs, lightly beaten 1 tbsp boiling water cream or custard cream or custard Method Preheat the oven to 180C/160C Fan/Gas 4.Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft.Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping. For the topping, cream together the butter and caster sugar until fluffy and light. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix.Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft. Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft. Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping. Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping. For the topping, cream together the butter and caster sugar until fluffy and light. For the topping, cream together the butter and caster sugar until fluffy and light. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix. Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard. Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard."
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} | ddae0818372a663e18efac2b33e4a56a1a916fd00102bdc46dabf815eb0b9639 | Venison with charred vegetables and sorrel verde recipe
Slow braised venison with barbecue charred vegetables and sorrel verde An average of 0.0 out of 5 stars from 0 ratings A four hour braised haunch of venison, enriched with deep flavours of porcini mushrooms, smoked paprika and juniper berries. Served alongside a simple and refreshing sorrel salsa verde and barbecue charred vegetables. A slow cook, but worth the wait. 1 tbsp coriander seeds1 tbsp salt pinch pepper½ tbsp smoked paprika 2kg/4lb 8oz haunch of venison on the bone 2 tbsp olive oil 1 red onion, halved3 carrots small bunch celery6 juniper berries2 dried red chillies garlic bulb, halved20g/1oz dried porcini, soaked in 100ml/3½fl oz hot water2 tbsp Worcestershire sauce300ml/½pt red winehandful of garden herbs (rosemary, thyme, fennel pollen)400ml/14fl oz beef or venison demi-glace sauce 1 tbsp coriander seeds 1 tbsp salt pinch pepper ½ tbsp smoked paprika 2kg/4lb 8oz haunch of venison on the bone 2 tbsp olive oil 1 red onion, halved 3 carrots small bunch celery 6 juniper berries 2 dried red chillies garlic bulb, halved 20g/1oz dried porcini, soaked in 100ml/3½fl oz hot water 2 tbsp Worcestershire sauce 300ml/½pt red wine handful of garden herbs (rosemary, thyme, fennel pollen) 400ml/14fl oz beef or venison demi-glace sauce 100g/3½oz sorrel leaves 2 tbsp capers 2 spring onions 5 tbsp olive oil salt and freshly ground pepper 100g/3½oz sorrel leaves 2 tbsp capers 2 spring onions 5 tbsp olive oil salt and freshly ground pepper 1 bunch mixed carrots 2 fennel bulbs, cut into 82 whole garlic bulbs bunch garden herbs, plus extra to garnishsalt and freshly ground pepper 1 bunch mixed carrots 2 fennel bulbs, cut into 8 2 whole garlic bulbs bunch garden herbs, plus extra to garnish salt and freshly ground pepper Method Fire up the barbecue and when the coals are glowing, toast the coriander seeds in a medium pan until fragrant. Mix with the salt, pepper and paprika in a small bowl. Score the venison and rub the coriander mixture all over, then drizzle with the olive oil. Place the venison on the barbecue and char all over.Drizzle the red onion, carrots and celery with olive oil, sprinkle with salt and pepper and place on the barbecue to char.Place a large heavy bottomed pan on the barbecue to warm, before adding the venison and vegetables. Add the juniper berries, dried chillies, garlic, porcinis and their liquid, Worcestershire sauce, red wine, herbs and the demi-glace. Cover the pan with kitchen foil or a lid and move to a gentle heat or the oven (120C/100C Fan/Gas ½) for 3½–4 hours, basting every hour or so to prevent it from drying out. Meanwhile, make the sorrel verde by blending all the ingredients together. Keep in the fridge until ready to use. When the meat has 30 minutes left to cook, check the coals are hot on the barbecue. Add the carrots, fennel and garlic to a large bowl and toss them with a drizzle of olive oil, salt and pepper. Place the vegetables onto the barbecue and char until soft. Once softened, place them into a roasting tray on a bed of herbs and keep over a low heat until ready to serve. Serve the venison in a large roasting dish with the vegetables tucked in the side and the verde in a bowl. Garnish with plenty of herbs from the garden. Fire up the barbecue and when the coals are glowing, toast the coriander seeds in a medium pan until fragrant. Mix with the salt, pepper and paprika in a small bowl. Score the venison and rub the coriander mixture all over, then drizzle with the olive oil. Place the venison on the barbecue and char all over. Fire up the barbecue and when the coals are glowing, toast the coriander seeds in a medium pan until fragrant. Mix with the salt, pepper and paprika in a small bowl. Score the venison and rub the coriander mixture all over, then drizzle with the olive oil. Place the venison on the barbecue and char all over. Drizzle the red onion, carrots and celery with olive oil, sprinkle with salt and pepper and place on the barbecue to char. Drizzle the red onion, carrots and celery with olive oil, sprinkle with salt and pepper and place on the barbecue to char. Place a large heavy bottomed pan on the barbecue to warm, before adding the venison and vegetables. Add the juniper berries, dried chillies, garlic, porcinis and their liquid, Worcestershire sauce, red wine, herbs and the demi-glace. Cover the pan with kitchen foil or a lid and move to a gentle heat or the oven (120C/100C Fan/Gas ½) for 3½–4 hours, basting every hour or so to prevent it from drying out. Place a large heavy bottomed pan on the barbecue to warm, before adding the venison and vegetables. Add the juniper berries, dried chillies, garlic, porcinis and their liquid, Worcestershire sauce, red wine, herbs and the demi-glace. Cover the pan with kitchen foil or a lid and move to a gentle heat or the oven (120C/100C Fan/Gas ½) for 3½–4 hours, basting every hour or so to prevent it from drying out. Meanwhile, make the sorrel verde by blending all the ingredients together. Keep in the fridge until ready to use. Meanwhile, make the sorrel verde by blending all the ingredients together. Keep in the fridge until ready to use. When the meat has 30 minutes left to cook, check the coals are hot on the barbecue. Add the carrots, fennel and garlic to a large bowl and toss them with a drizzle of olive oil, salt and pepper. Place the vegetables onto the barbecue and char until soft. Once softened, place them into a roasting tray on a bed of herbs and keep over a low heat until ready to serve. When the meat has 30 minutes left to cook, check the coals are hot on the barbecue. Add the carrots, fennel and garlic to a large bowl and toss them with a drizzle of olive oil, salt and pepper. Place the vegetables onto the barbecue and char until soft. Once softened, place them into a roasting tray on a bed of herbs and keep over a low heat until ready to serve. Serve the venison in a large roasting dish with the vegetables tucked in the side and the verde in a bowl. Garnish with plenty of herbs from the garden. Serve the venison in a large roasting dish with the vegetables tucked in the side and the verde in a bowl. Garnish with plenty of herbs from the garden. | {
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"title": "Venison with charred vegetables and sorrel verde recipe",
"content": "Slow braised venison with barbecue charred vegetables and sorrel verde An average of 0.0 out of 5 stars from 0 ratings A four hour braised haunch of venison, enriched with deep flavours of porcini mushrooms, smoked paprika and juniper berries. Served alongside a simple and refreshing sorrel salsa verde and barbecue charred vegetables. A slow cook, but worth the wait. 1 tbsp coriander seeds1 tbsp salt pinch pepper½ tbsp smoked paprika 2kg/4lb 8oz haunch of venison on the bone 2 tbsp olive oil 1 red onion, halved3 carrots small bunch celery6 juniper berries2 dried red chillies garlic bulb, halved20g/1oz dried porcini, soaked in 100ml/3½fl oz hot water2 tbsp Worcestershire sauce300ml/½pt red winehandful of garden herbs (rosemary, thyme, fennel pollen)400ml/14fl oz beef or venison demi-glace sauce 1 tbsp coriander seeds 1 tbsp salt pinch pepper ½ tbsp smoked paprika 2kg/4lb 8oz haunch of venison on the bone 2 tbsp olive oil 1 red onion, halved 3 carrots small bunch celery 6 juniper berries 2 dried red chillies garlic bulb, halved 20g/1oz dried porcini, soaked in 100ml/3½fl oz hot water 2 tbsp Worcestershire sauce 300ml/½pt red wine handful of garden herbs (rosemary, thyme, fennel pollen) 400ml/14fl oz beef or venison demi-glace sauce 100g/3½oz sorrel leaves 2 tbsp capers 2 spring onions 5 tbsp olive oil salt and freshly ground pepper 100g/3½oz sorrel leaves 2 tbsp capers 2 spring onions 5 tbsp olive oil salt and freshly ground pepper 1 bunch mixed carrots 2 fennel bulbs, cut into 82 whole garlic bulbs bunch garden herbs, plus extra to garnishsalt and freshly ground pepper 1 bunch mixed carrots 2 fennel bulbs, cut into 8 2 whole garlic bulbs bunch garden herbs, plus extra to garnish salt and freshly ground pepper Method Fire up the barbecue and when the coals are glowing, toast the coriander seeds in a medium pan until fragrant. Mix with the salt, pepper and paprika in a small bowl. Score the venison and rub the coriander mixture all over, then drizzle with the olive oil. Place the venison on the barbecue and char all over.Drizzle the red onion, carrots and celery with olive oil, sprinkle with salt and pepper and place on the barbecue to char.Place a large heavy bottomed pan on the barbecue to warm, before adding the venison and vegetables. Add the juniper berries, dried chillies, garlic, porcinis and their liquid, Worcestershire sauce, red wine, herbs and the demi-glace. Cover the pan with kitchen foil or a lid and move to a gentle heat or the oven (120C/100C Fan/Gas ½) for 3½–4 hours, basting every hour or so to prevent it from drying out. Meanwhile, make the sorrel verde by blending all the ingredients together. Keep in the fridge until ready to use. When the meat has 30 minutes left to cook, check the coals are hot on the barbecue. Add the carrots, fennel and garlic to a large bowl and toss them with a drizzle of olive oil, salt and pepper. Place the vegetables onto the barbecue and char until soft. Once softened, place them into a roasting tray on a bed of herbs and keep over a low heat until ready to serve. Serve the venison in a large roasting dish with the vegetables tucked in the side and the verde in a bowl. Garnish with plenty of herbs from the garden. Fire up the barbecue and when the coals are glowing, toast the coriander seeds in a medium pan until fragrant. Mix with the salt, pepper and paprika in a small bowl. Score the venison and rub the coriander mixture all over, then drizzle with the olive oil. Place the venison on the barbecue and char all over. Fire up the barbecue and when the coals are glowing, toast the coriander seeds in a medium pan until fragrant. Mix with the salt, pepper and paprika in a small bowl. Score the venison and rub the coriander mixture all over, then drizzle with the olive oil. Place the venison on the barbecue and char all over. Drizzle the red onion, carrots and celery with olive oil, sprinkle with salt and pepper and place on the barbecue to char. Drizzle the red onion, carrots and celery with olive oil, sprinkle with salt and pepper and place on the barbecue to char. Place a large heavy bottomed pan on the barbecue to warm, before adding the venison and vegetables. Add the juniper berries, dried chillies, garlic, porcinis and their liquid, Worcestershire sauce, red wine, herbs and the demi-glace. Cover the pan with kitchen foil or a lid and move to a gentle heat or the oven (120C/100C Fan/Gas ½) for 3½–4 hours, basting every hour or so to prevent it from drying out. Place a large heavy bottomed pan on the barbecue to warm, before adding the venison and vegetables. Add the juniper berries, dried chillies, garlic, porcinis and their liquid, Worcestershire sauce, red wine, herbs and the demi-glace. Cover the pan with kitchen foil or a lid and move to a gentle heat or the oven (120C/100C Fan/Gas ½) for 3½–4 hours, basting every hour or so to prevent it from drying out. Meanwhile, make the sorrel verde by blending all the ingredients together. Keep in the fridge until ready to use. Meanwhile, make the sorrel verde by blending all the ingredients together. Keep in the fridge until ready to use. When the meat has 30 minutes left to cook, check the coals are hot on the barbecue. Add the carrots, fennel and garlic to a large bowl and toss them with a drizzle of olive oil, salt and pepper. Place the vegetables onto the barbecue and char until soft. Once softened, place them into a roasting tray on a bed of herbs and keep over a low heat until ready to serve. When the meat has 30 minutes left to cook, check the coals are hot on the barbecue. Add the carrots, fennel and garlic to a large bowl and toss them with a drizzle of olive oil, salt and pepper. Place the vegetables onto the barbecue and char until soft. Once softened, place them into a roasting tray on a bed of herbs and keep over a low heat until ready to serve. Serve the venison in a large roasting dish with the vegetables tucked in the side and the verde in a bowl. Garnish with plenty of herbs from the garden. Serve the venison in a large roasting dish with the vegetables tucked in the side and the verde in a bowl. Garnish with plenty of herbs from the garden."
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} | 740cfac9f420ee33681b2b9d1925ba10de9b152148f8a98a2e67d54d5c452e96 | Vegetarian gravy recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_gravy_37512_16x9.jpg Don't think you can make mouthwatering gravy without meat juices? This veggie gravy recipe will prove you wrong! 1 small onion1 stick of celery1 medium carrot1 tbsp vegetable oil or a good knob of butter2 tsp of chopped fresh herbs (such as parsley, sage, thyme, rosemary, or a combination of them all) or 1 tsp mixed dry herbs1 bay leaf1 tbsp tomato purée1 tbsp plain flour500ml/18fl oz vegetable stock, homemade or made from 1 stock cube50ml/2fl oz sweet sherry, brandy or wine of choice1 tsp yeast extract or 1 tbsp soy saucesalt and pepper 1 small onion 1 stick of celery 1 medium carrot 1 tbsp vegetable oil or a good knob of butter 2 tsp of chopped fresh herbs (such as parsley, sage, thyme, rosemary, or a combination of them all) or 1 tsp mixed dry herbs 1 bay leaf 1 tbsp tomato purée 1 tbsp plain flour 500ml/18fl oz vegetable stock, homemade or made from 1 stock cube 50ml/2fl oz sweet sherry, brandy or wine of choice 1 tsp yeast extract or 1 tbsp soy sauce salt and pepper Method Finely chop the vegetables and fry in the oil over a medium heat along with the herbs for about 10 minutes or until they start to brown.Add the tomato purée and fry for 30 seconds.Stir in the flour, frying for 1 min, then pour in the stock. Add the alcohol, mixing well to dissolve the flour and avoid lumps.Simmer for 5 minutes until you have a thickened sauce. Then add the yeast extract or soy sauce.Pour through a sieve into a clean pan. Season with salt and pepper before serving. Finely chop the vegetables and fry in the oil over a medium heat along with the herbs for about 10 minutes or until they start to brown. Finely chop the vegetables and fry in the oil over a medium heat along with the herbs for about 10 minutes or until they start to brown. Add the tomato purée and fry for 30 seconds. Add the tomato purée and fry for 30 seconds. Stir in the flour, frying for 1 min, then pour in the stock. Add the alcohol, mixing well to dissolve the flour and avoid lumps. Stir in the flour, frying for 1 min, then pour in the stock. Add the alcohol, mixing well to dissolve the flour and avoid lumps. Simmer for 5 minutes until you have a thickened sauce. Then add the yeast extract or soy sauce. Simmer for 5 minutes until you have a thickened sauce. Then add the yeast extract or soy sauce. Pour through a sieve into a clean pan. Season with salt and pepper before serving. Pour through a sieve into a clean pan. Season with salt and pepper before serving. Recipe tips To thicken your gravy further, at the end stir in mashed boiled potato (or leftover mash). | {
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"title": "Vegetarian gravy recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/veggie_gravy_37512_16x9.jpg Don't think you can make mouthwatering gravy without meat juices? This veggie gravy recipe will prove you wrong! 1 small onion1 stick of celery1 medium carrot1 tbsp vegetable oil or a good knob of butter2 tsp of chopped fresh herbs (such as parsley, sage, thyme, rosemary, or a combination of them all) or 1 tsp mixed dry herbs1 bay leaf1 tbsp tomato purée1 tbsp plain flour500ml/18fl oz vegetable stock, homemade or made from 1 stock cube50ml/2fl oz sweet sherry, brandy or wine of choice1 tsp yeast extract or 1 tbsp soy saucesalt and pepper 1 small onion 1 stick of celery 1 medium carrot 1 tbsp vegetable oil or a good knob of butter 2 tsp of chopped fresh herbs (such as parsley, sage, thyme, rosemary, or a combination of them all) or 1 tsp mixed dry herbs 1 bay leaf 1 tbsp tomato purée 1 tbsp plain flour 500ml/18fl oz vegetable stock, homemade or made from 1 stock cube 50ml/2fl oz sweet sherry, brandy or wine of choice 1 tsp yeast extract or 1 tbsp soy sauce salt and pepper Method Finely chop the vegetables and fry in the oil over a medium heat along with the herbs for about 10 minutes or until they start to brown.Add the tomato purée and fry for 30 seconds.Stir in the flour, frying for 1 min, then pour in the stock. Add the alcohol, mixing well to dissolve the flour and avoid lumps.Simmer for 5 minutes until you have a thickened sauce. Then add the yeast extract or soy sauce.Pour through a sieve into a clean pan. Season with salt and pepper before serving. Finely chop the vegetables and fry in the oil over a medium heat along with the herbs for about 10 minutes or until they start to brown. Finely chop the vegetables and fry in the oil over a medium heat along with the herbs for about 10 minutes or until they start to brown. Add the tomato purée and fry for 30 seconds. Add the tomato purée and fry for 30 seconds. Stir in the flour, frying for 1 min, then pour in the stock. Add the alcohol, mixing well to dissolve the flour and avoid lumps. Stir in the flour, frying for 1 min, then pour in the stock. Add the alcohol, mixing well to dissolve the flour and avoid lumps. Simmer for 5 minutes until you have a thickened sauce. Then add the yeast extract or soy sauce. Simmer for 5 minutes until you have a thickened sauce. Then add the yeast extract or soy sauce. Pour through a sieve into a clean pan. Season with salt and pepper before serving. Pour through a sieve into a clean pan. Season with salt and pepper before serving. Recipe tips To thicken your gravy further, at the end stir in mashed boiled potato (or leftover mash)."
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} | c402b5e3cc91cd6bba9b59232acd82127e265011e70a400401ffdc97a3c4220c | Roasted shoulder of pork with thyme and lemon recipe
An average of 5.0 out of 5 stars from 3 ratings Pork shoulder is a fatty cut that's perfect for slow roasting because it stays wonderfully moist even after 6 hours in the oven. 3.5kg/7lb 10oz boned pork shoulder6-8 tbsp olive oil4 tbsp sea salt4 sprigs thyme, leaves picked 1 lemon, zest only2 onions, sliced 3.5kg/7lb 10oz boned pork shoulder 6-8 tbsp olive oil 4 tbsp sea salt 4 sprigs thyme, leaves picked 1 lemon, zest only 2 onions, sliced 4 Bramley apples, peeled and roughly chopped50g/1¾oz butter2-4 tbsp caster sugar, to taste 4 Bramley apples, peeled and roughly chopped 50g/1¾oz butter 2-4 tbsp caster sugar, to taste 700g/1lb 9oz King Edward potatoes, peeled and cut into chunks100g/3½oz butter200ml/7fl oz double cream 700g/1lb 9oz King Edward potatoes, peeled and cut into chunks 100g/3½oz butter 200ml/7fl oz double cream 1 spring cabbage, slicedsalt and freshly ground black pepper 1 spring cabbage, sliced salt and freshly ground black pepper 300ml/10fl oz pork gravy 300ml/10fl oz pork gravy Method Preheat the oven to 170C/150C Fan/Gas 3.For the pork, using a sharp knife, score the skin of the pork in strips. Rub the skin all over with olive oil then rub in the salt, thyme and lemon zest. Place the onions in a deep-sided roasting tin, put the pork on top and roast for 5 hours.For the apple sauce, put the apples in a saucepan with 3 tablespoons water, the butter and 2 tablespoons sugar. Cover and place over a medium heat until soft and fluffy, stirring occasionally. Taste and add more sugar if desired. Set aside.For the pork, after 5 hours, increase the oven temperature to 230C/210C Fan/Gas 8 and roast the pork for a further 40-45 minutes, or until the crackling is crisp.For the mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. Drain the potatoes, then return to the pan to the heat and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm until ready to serve.For the spring greens, heat a frying pan until hot, add the butter and, when melted, add the cabbage and a splash of water. Cook for a few minutes, or until the cabbage is tender and most of the water evaporated. Season with salt and black pepper.To serve, carve the pork into thick slices and place on plates. Spoon the potatoes alongside with a large dollop of apple sauce and the cabbage. Drizzle over the gravy. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. For the pork, using a sharp knife, score the skin of the pork in strips. Rub the skin all over with olive oil then rub in the salt, thyme and lemon zest. Place the onions in a deep-sided roasting tin, put the pork on top and roast for 5 hours. For the pork, using a sharp knife, score the skin of the pork in strips. Rub the skin all over with olive oil then rub in the salt, thyme and lemon zest. Place the onions in a deep-sided roasting tin, put the pork on top and roast for 5 hours. For the apple sauce, put the apples in a saucepan with 3 tablespoons water, the butter and 2 tablespoons sugar. Cover and place over a medium heat until soft and fluffy, stirring occasionally. Taste and add more sugar if desired. Set aside. For the apple sauce, put the apples in a saucepan with 3 tablespoons water, the butter and 2 tablespoons sugar. Cover and place over a medium heat until soft and fluffy, stirring occasionally. Taste and add more sugar if desired. Set aside. For the pork, after 5 hours, increase the oven temperature to 230C/210C Fan/Gas 8 and roast the pork for a further 40-45 minutes, or until the crackling is crisp. For the pork, after 5 hours, increase the oven temperature to 230C/210C Fan/Gas 8 and roast the pork for a further 40-45 minutes, or until the crackling is crisp. For the mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. For the mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. Drain the potatoes, then return to the pan to the heat and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm until ready to serve. Drain the potatoes, then return to the pan to the heat and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm until ready to serve. For the spring greens, heat a frying pan until hot, add the butter and, when melted, add the cabbage and a splash of water. Cook for a few minutes, or until the cabbage is tender and most of the water evaporated. Season with salt and black pepper. For the spring greens, heat a frying pan until hot, add the butter and, when melted, add the cabbage and a splash of water. Cook for a few minutes, or until the cabbage is tender and most of the water evaporated. Season with salt and black pepper. To serve, carve the pork into thick slices and place on plates. Spoon the potatoes alongside with a large dollop of apple sauce and the cabbage. Drizzle over the gravy. To serve, carve the pork into thick slices and place on plates. Spoon the potatoes alongside with a large dollop of apple sauce and the cabbage. Drizzle over the gravy. | {
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"title": "Roasted shoulder of pork with thyme and lemon recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Pork shoulder is a fatty cut that's perfect for slow roasting because it stays wonderfully moist even after 6 hours in the oven. 3.5kg/7lb 10oz boned pork shoulder6-8 tbsp olive oil4 tbsp sea salt4 sprigs thyme, leaves picked 1 lemon, zest only2 onions, sliced 3.5kg/7lb 10oz boned pork shoulder 6-8 tbsp olive oil 4 tbsp sea salt 4 sprigs thyme, leaves picked 1 lemon, zest only 2 onions, sliced 4 Bramley apples, peeled and roughly chopped50g/1¾oz butter2-4 tbsp caster sugar, to taste 4 Bramley apples, peeled and roughly chopped 50g/1¾oz butter 2-4 tbsp caster sugar, to taste 700g/1lb 9oz King Edward potatoes, peeled and cut into chunks100g/3½oz butter200ml/7fl oz double cream 700g/1lb 9oz King Edward potatoes, peeled and cut into chunks 100g/3½oz butter 200ml/7fl oz double cream 1 spring cabbage, slicedsalt and freshly ground black pepper 1 spring cabbage, sliced salt and freshly ground black pepper 300ml/10fl oz pork gravy 300ml/10fl oz pork gravy Method Preheat the oven to 170C/150C Fan/Gas 3.For the pork, using a sharp knife, score the skin of the pork in strips. Rub the skin all over with olive oil then rub in the salt, thyme and lemon zest. Place the onions in a deep-sided roasting tin, put the pork on top and roast for 5 hours.For the apple sauce, put the apples in a saucepan with 3 tablespoons water, the butter and 2 tablespoons sugar. Cover and place over a medium heat until soft and fluffy, stirring occasionally. Taste and add more sugar if desired. Set aside.For the pork, after 5 hours, increase the oven temperature to 230C/210C Fan/Gas 8 and roast the pork for a further 40-45 minutes, or until the crackling is crisp.For the mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. Drain the potatoes, then return to the pan to the heat and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm until ready to serve.For the spring greens, heat a frying pan until hot, add the butter and, when melted, add the cabbage and a splash of water. Cook for a few minutes, or until the cabbage is tender and most of the water evaporated. Season with salt and black pepper.To serve, carve the pork into thick slices and place on plates. Spoon the potatoes alongside with a large dollop of apple sauce and the cabbage. Drizzle over the gravy. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. For the pork, using a sharp knife, score the skin of the pork in strips. Rub the skin all over with olive oil then rub in the salt, thyme and lemon zest. Place the onions in a deep-sided roasting tin, put the pork on top and roast for 5 hours. For the pork, using a sharp knife, score the skin of the pork in strips. Rub the skin all over with olive oil then rub in the salt, thyme and lemon zest. Place the onions in a deep-sided roasting tin, put the pork on top and roast for 5 hours. For the apple sauce, put the apples in a saucepan with 3 tablespoons water, the butter and 2 tablespoons sugar. Cover and place over a medium heat until soft and fluffy, stirring occasionally. Taste and add more sugar if desired. Set aside. For the apple sauce, put the apples in a saucepan with 3 tablespoons water, the butter and 2 tablespoons sugar. Cover and place over a medium heat until soft and fluffy, stirring occasionally. Taste and add more sugar if desired. Set aside. For the pork, after 5 hours, increase the oven temperature to 230C/210C Fan/Gas 8 and roast the pork for a further 40-45 minutes, or until the crackling is crisp. For the pork, after 5 hours, increase the oven temperature to 230C/210C Fan/Gas 8 and roast the pork for a further 40-45 minutes, or until the crackling is crisp. For the mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. For the mash, cook the potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. Drain the potatoes, then return to the pan to the heat and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm until ready to serve. Drain the potatoes, then return to the pan to the heat and gently warm to remove any excess moisture. Remove from the heat and mash the potatoes with the butter and cream until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm until ready to serve. For the spring greens, heat a frying pan until hot, add the butter and, when melted, add the cabbage and a splash of water. Cook for a few minutes, or until the cabbage is tender and most of the water evaporated. Season with salt and black pepper. For the spring greens, heat a frying pan until hot, add the butter and, when melted, add the cabbage and a splash of water. Cook for a few minutes, or until the cabbage is tender and most of the water evaporated. Season with salt and black pepper. To serve, carve the pork into thick slices and place on plates. Spoon the potatoes alongside with a large dollop of apple sauce and the cabbage. Drizzle over the gravy. To serve, carve the pork into thick slices and place on plates. Spoon the potatoes alongside with a large dollop of apple sauce and the cabbage. Drizzle over the gravy."
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} | 891c2663736f70df2a7c6cc93ad00a51f408a1924772d4e85ab419297fb83d9a | Slow roasted lamb with potatoes recipe
Slow roasted lamb with minted Jersey Royals and mint sauce An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_roasted_lamb_with_73428_16x9.jpg Fancy something a bit special for dinner this Sunday? This slow roasted lamb is wonderfully tender, serve with minted Jersey Royals and you're on to a winner. 2.5kg/5lb shoulder of lamb2 tbsp olive oil4 sprigs rosemary, snipped into 2.5cm/1in lengths1 head garlic, cut in half2 red onions, thinly sliced200ml//7fl oz lamb gravy, warmed throughsalt and freshly ground black pepper 2.5kg/5lb shoulder of lamb 2 tbsp olive oil 4 sprigs rosemary, snipped into 2.5cm/1in lengths 1 head garlic, cut in half 2 red onions, thinly sliced 200ml//7fl oz lamb gravy, warmed through salt and freshly ground black pepper 750g/1lb 10oz Jersey Royal potatoes, or new potatoes if in season2 large sprigs mint 750g/1lb 10oz Jersey Royal potatoes, or new potatoes if in season 2 large sprigs mint 1 bunch mint, finely chopped20g/¾oz caster sugar100ml/3½fl oz white wine vinegar 1 bunch mint, finely chopped 20g/¾oz caster sugar 100ml/3½fl oz white wine vinegar Method Preheat the oven to 170C/150C Fan/Gas 3.Rub the shoulder of lamb all over with the olive oil and season with salt and pepper. Arrange the rosemary, garlic and onion in the bottom of a deep-sided roasting tin and pour in 200ml/7fl oz water. Put the lamb on top and cover with kitchen foil.Roast the lamb for 3–4 hours, basting every hour with the juices in the roasting tray. After 2 hours, remove the kitchen foil. Remove the lamb from the tray and set aside to rest. Put the Jersey Royals and sprigs of mint in a saucepan, cover with water and bring to the boil. Cook for 10–15 minutes, or until the potatoes are tender. Drain.For the mint sauce, put the mint, sugar and vinegar in a bowl and mix well.Shred the lamb on a serving plate and pour over the gravy. Serve with the potatoes and the mint sauce. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Rub the shoulder of lamb all over with the olive oil and season with salt and pepper. Arrange the rosemary, garlic and onion in the bottom of a deep-sided roasting tin and pour in 200ml/7fl oz water. Put the lamb on top and cover with kitchen foil. Rub the shoulder of lamb all over with the olive oil and season with salt and pepper. Arrange the rosemary, garlic and onion in the bottom of a deep-sided roasting tin and pour in 200ml/7fl oz water. Put the lamb on top and cover with kitchen foil. Roast the lamb for 3–4 hours, basting every hour with the juices in the roasting tray. After 2 hours, remove the kitchen foil. Remove the lamb from the tray and set aside to rest. Roast the lamb for 3–4 hours, basting every hour with the juices in the roasting tray. After 2 hours, remove the kitchen foil. Remove the lamb from the tray and set aside to rest. Put the Jersey Royals and sprigs of mint in a saucepan, cover with water and bring to the boil. Cook for 10–15 minutes, or until the potatoes are tender. Drain. Put the Jersey Royals and sprigs of mint in a saucepan, cover with water and bring to the boil. Cook for 10–15 minutes, or until the potatoes are tender. Drain. For the mint sauce, put the mint, sugar and vinegar in a bowl and mix well. For the mint sauce, put the mint, sugar and vinegar in a bowl and mix well. Shred the lamb on a serving plate and pour over the gravy. Serve with the potatoes and the mint sauce. Shred the lamb on a serving plate and pour over the gravy. Serve with the potatoes and the mint sauce. Recipe tips New potatoes will work just as well if Jersey Royals are out of season. | {
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"content": "Slow roasted lamb with minted Jersey Royals and mint sauce An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_roasted_lamb_with_73428_16x9.jpg Fancy something a bit special for dinner this Sunday? This slow roasted lamb is wonderfully tender, serve with minted Jersey Royals and you're on to a winner. 2.5kg/5lb shoulder of lamb2 tbsp olive oil4 sprigs rosemary, snipped into 2.5cm/1in lengths1 head garlic, cut in half2 red onions, thinly sliced200ml//7fl oz lamb gravy, warmed throughsalt and freshly ground black pepper 2.5kg/5lb shoulder of lamb 2 tbsp olive oil 4 sprigs rosemary, snipped into 2.5cm/1in lengths 1 head garlic, cut in half 2 red onions, thinly sliced 200ml//7fl oz lamb gravy, warmed through salt and freshly ground black pepper 750g/1lb 10oz Jersey Royal potatoes, or new potatoes if in season2 large sprigs mint 750g/1lb 10oz Jersey Royal potatoes, or new potatoes if in season 2 large sprigs mint 1 bunch mint, finely chopped20g/¾oz caster sugar100ml/3½fl oz white wine vinegar 1 bunch mint, finely chopped 20g/¾oz caster sugar 100ml/3½fl oz white wine vinegar Method Preheat the oven to 170C/150C Fan/Gas 3.Rub the shoulder of lamb all over with the olive oil and season with salt and pepper. Arrange the rosemary, garlic and onion in the bottom of a deep-sided roasting tin and pour in 200ml/7fl oz water. Put the lamb on top and cover with kitchen foil.Roast the lamb for 3–4 hours, basting every hour with the juices in the roasting tray. After 2 hours, remove the kitchen foil. Remove the lamb from the tray and set aside to rest. Put the Jersey Royals and sprigs of mint in a saucepan, cover with water and bring to the boil. Cook for 10–15 minutes, or until the potatoes are tender. Drain.For the mint sauce, put the mint, sugar and vinegar in a bowl and mix well.Shred the lamb on a serving plate and pour over the gravy. Serve with the potatoes and the mint sauce. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Rub the shoulder of lamb all over with the olive oil and season with salt and pepper. Arrange the rosemary, garlic and onion in the bottom of a deep-sided roasting tin and pour in 200ml/7fl oz water. Put the lamb on top and cover with kitchen foil. Rub the shoulder of lamb all over with the olive oil and season with salt and pepper. Arrange the rosemary, garlic and onion in the bottom of a deep-sided roasting tin and pour in 200ml/7fl oz water. Put the lamb on top and cover with kitchen foil. Roast the lamb for 3–4 hours, basting every hour with the juices in the roasting tray. After 2 hours, remove the kitchen foil. Remove the lamb from the tray and set aside to rest. Roast the lamb for 3–4 hours, basting every hour with the juices in the roasting tray. After 2 hours, remove the kitchen foil. Remove the lamb from the tray and set aside to rest. Put the Jersey Royals and sprigs of mint in a saucepan, cover with water and bring to the boil. Cook for 10–15 minutes, or until the potatoes are tender. Drain. Put the Jersey Royals and sprigs of mint in a saucepan, cover with water and bring to the boil. Cook for 10–15 minutes, or until the potatoes are tender. Drain. For the mint sauce, put the mint, sugar and vinegar in a bowl and mix well. For the mint sauce, put the mint, sugar and vinegar in a bowl and mix well. Shred the lamb on a serving plate and pour over the gravy. Serve with the potatoes and the mint sauce. Shred the lamb on a serving plate and pour over the gravy. Serve with the potatoes and the mint sauce. Recipe tips New potatoes will work just as well if Jersey Royals are out of season."
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} | 65a3b3c7dafae1fea1989c352c6feefe9c864fb48f9fe029e78db3f92d0d3fb8 | Pulled beef brisket recipe
For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool. Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together.Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight.The next day, preheat the oven to 160C/325F/Gas 3. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low. After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices.For the milk buns, place the flour in the bowl of a freestanding mixer with a dough hook attached. Add the yeast to one side of the bowl and the salt and sugar to the other. Warm the milk and butter together over a low heat to body temperature, the butter should just melt. Add the warm mixture to the flour and bring together using the dough hook. Knead in the machine for a further 5-8 minutes until you have a silky, shiny dough. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size - around 1-2 hours. Once doubled in size, knock the air out of the dough and knead briefly by hand. Lightly dust a work surface with flour, split the dough into 12 equal pieces, weighing approximately 80g/3oz each, and roll into balls. Grease a large baking tray or two small baking trays with oil. Place the balls of dough on the tray, slightly spaced apart. Cover with oiled cling film and leave to prove for an hour, or until they have doubled in size. As they prove, the rolls will touch each other. Preheat the oven to 220C/425F/Gas 7. Discard the cling film and brush the top of the rolls with the beaten egg. Sprinkle with sesame seeds and the flaky sea salt. Bake for 8-12 minutes, or until golden-brown. Remove from the oven and leave to cool. For the barbecue sauce, put a very large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, bourbon, cola, ketchup and juices and Worcestershire sauce. Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer very slowly for 15-20 minutes.Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 10-15 minutes. Turn the heat off and put the pan to one side.Serve the beef together with the milk buns and some coleslaw to make the ultimate sandwich. For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool. For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool. Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together. Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together. Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight. Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight. The next day, preheat the oven to 160C/325F/Gas 3. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low. The next day, preheat the oven to 160C/325F/Gas 3. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low. After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices. After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices. For the milk buns, place the flour in the bowl of a freestanding mixer with a dough hook attached. Add the yeast to one side of the bowl and the salt and sugar to the other. For the milk buns, place the flour in the bowl of a freestanding mixer with a dough hook attached. Add the yeast to one side of the bowl and the salt and sugar to the other. Warm the milk and butter together over a low heat to body temperature, the butter should just melt. Add the warm mixture to the flour and bring together using the dough hook. Knead in the machine for a further 5-8 minutes until you have a silky, shiny dough. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size - around 1-2 hours. Warm the milk and butter together over a low heat to body temperature, the butter should just melt. Add the warm mixture to the flour and bring together using the dough hook. Knead in the machine for a further 5-8 minutes until you have a silky, shiny dough. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size - around 1-2 hours. Once doubled in size, knock the air out of the dough and knead briefly by hand. Lightly dust a work surface with flour, split the dough into 12 equal pieces, weighing approximately 80g/3oz each, and roll into balls. Once doubled in size, knock the air out of the dough and knead briefly by hand. Lightly dust a work surface with flour, split the dough into 12 equal pieces, weighing approximately 80g/3oz each, and roll into balls. Grease a large baking tray or two small baking trays with oil. Place the balls of dough on the tray, slightly spaced apart. Cover with oiled cling film and leave to prove for an hour, or until they have doubled in size. As they prove, the rolls will touch each other. Grease a large baking tray or two small baking trays with oil. Place the balls of dough on the tray, slightly spaced apart. Cover with oiled cling film and leave to prove for an hour, or until they have doubled in size. As they prove, the rolls will touch each other. Preheat the oven to 220C/425F/Gas 7. Discard the cling film and brush the top of the rolls with the beaten egg. Sprinkle with sesame seeds and the flaky sea salt. Bake for 8-12 minutes, or until golden-brown. Remove from the oven and leave to cool. Preheat the oven to 220C/425F/Gas 7. Discard the cling film and brush the top of the rolls with the beaten egg. Sprinkle with sesame seeds and the flaky sea salt. Bake for 8-12 minutes, or until golden-brown. Remove from the oven and leave to cool. For the barbecue sauce, put a very large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, bourbon, cola, ketchup and juices and Worcestershire sauce. Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer very slowly for 15-20 minutes. For the barbecue sauce, put a very large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, bourbon, cola, ketchup and juices and Worcestershire sauce. Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer very slowly for 15-20 minutes. Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 10-15 minutes. Turn the heat off and put the pan to one side. Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 10-15 minutes. Turn the heat off and put the pan to one side. Serve the beef together with the milk buns and some coleslaw to make the ultimate sandwich. Serve the beef together with the milk buns and some coleslaw to make the ultimate sandwich. | {
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"title": "Pulled beef brisket recipe",
"content": "For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool. Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together.Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight.The next day, preheat the oven to 160C/325F/Gas 3. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low. After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices.For the milk buns, place the flour in the bowl of a freestanding mixer with a dough hook attached. Add the yeast to one side of the bowl and the salt and sugar to the other. Warm the milk and butter together over a low heat to body temperature, the butter should just melt. Add the warm mixture to the flour and bring together using the dough hook. Knead in the machine for a further 5-8 minutes until you have a silky, shiny dough. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size - around 1-2 hours. Once doubled in size, knock the air out of the dough and knead briefly by hand. Lightly dust a work surface with flour, split the dough into 12 equal pieces, weighing approximately 80g/3oz each, and roll into balls. Grease a large baking tray or two small baking trays with oil. Place the balls of dough on the tray, slightly spaced apart. Cover with oiled cling film and leave to prove for an hour, or until they have doubled in size. As they prove, the rolls will touch each other. Preheat the oven to 220C/425F/Gas 7. Discard the cling film and brush the top of the rolls with the beaten egg. Sprinkle with sesame seeds and the flaky sea salt. Bake for 8-12 minutes, or until golden-brown. Remove from the oven and leave to cool. For the barbecue sauce, put a very large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, bourbon, cola, ketchup and juices and Worcestershire sauce. Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer very slowly for 15-20 minutes.Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 10-15 minutes. Turn the heat off and put the pan to one side.Serve the beef together with the milk buns and some coleslaw to make the ultimate sandwich. For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool. For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool. Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together. Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together. Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight. Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out. Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight. The next day, preheat the oven to 160C/325F/Gas 3. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low. The next day, preheat the oven to 160C/325F/Gas 3. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside. Cover the whole tray with aluminium foil to prevent any moisture escaping. Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low. After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices. After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices. For the milk buns, place the flour in the bowl of a freestanding mixer with a dough hook attached. Add the yeast to one side of the bowl and the salt and sugar to the other. For the milk buns, place the flour in the bowl of a freestanding mixer with a dough hook attached. Add the yeast to one side of the bowl and the salt and sugar to the other. Warm the milk and butter together over a low heat to body temperature, the butter should just melt. Add the warm mixture to the flour and bring together using the dough hook. Knead in the machine for a further 5-8 minutes until you have a silky, shiny dough. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size - around 1-2 hours. Warm the milk and butter together over a low heat to body temperature, the butter should just melt. Add the warm mixture to the flour and bring together using the dough hook. Knead in the machine for a further 5-8 minutes until you have a silky, shiny dough. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size - around 1-2 hours. Once doubled in size, knock the air out of the dough and knead briefly by hand. Lightly dust a work surface with flour, split the dough into 12 equal pieces, weighing approximately 80g/3oz each, and roll into balls. Once doubled in size, knock the air out of the dough and knead briefly by hand. Lightly dust a work surface with flour, split the dough into 12 equal pieces, weighing approximately 80g/3oz each, and roll into balls. Grease a large baking tray or two small baking trays with oil. Place the balls of dough on the tray, slightly spaced apart. Cover with oiled cling film and leave to prove for an hour, or until they have doubled in size. As they prove, the rolls will touch each other. Grease a large baking tray or two small baking trays with oil. Place the balls of dough on the tray, slightly spaced apart. Cover with oiled cling film and leave to prove for an hour, or until they have doubled in size. As they prove, the rolls will touch each other. Preheat the oven to 220C/425F/Gas 7. Discard the cling film and brush the top of the rolls with the beaten egg. Sprinkle with sesame seeds and the flaky sea salt. Bake for 8-12 minutes, or until golden-brown. Remove from the oven and leave to cool. Preheat the oven to 220C/425F/Gas 7. Discard the cling film and brush the top of the rolls with the beaten egg. Sprinkle with sesame seeds and the flaky sea salt. Bake for 8-12 minutes, or until golden-brown. Remove from the oven and leave to cool. For the barbecue sauce, put a very large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, bourbon, cola, ketchup and juices and Worcestershire sauce. Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer very slowly for 15-20 minutes. For the barbecue sauce, put a very large pan over a high heat and add the vinegar. Bring to the boil, then turn down the heat and slowly reduce the volume of liquid by half. Add the sugar, bourbon, cola, ketchup and juices and Worcestershire sauce. Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Bring back to the boil, then turn the heat down and simmer very slowly for 15-20 minutes. Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 10-15 minutes. Turn the heat off and put the pan to one side. Meanwhile, remove the brisket from the rack and pull the meat apart using a fork. Add the shredded brisket to the simmering sauce along with any juices left in the roasting tray. Bring back to a very low simmer and cook for a further 10-15 minutes. Turn the heat off and put the pan to one side. Serve the beef together with the milk buns and some coleslaw to make the ultimate sandwich. Serve the beef together with the milk buns and some coleslaw to make the ultimate sandwich."
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} | debde3f272b56c1c61a0a7900fe8c59239c21b68d45da204f604e90a45e49700 | Beef pithivier recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03btwtb.jpg James Martin makes an impressive suggestion for a dish that uses up all of the leftovers from your Sunday roast. 200g/7oz leftover cooked vegetables, roughly chopped1 tbsp chopped flatleaf parsleysea salt and freshly ground black pepper50ml/2fl oz leftover beef gravy, plus extra to serve2 x 375g/13oz ready-made all-butter puff pastryplain flour, for dusting2 tsp wholegrain mustard300g/10½oz leftover cooked beef, cut into thin slices2 free-range egg yolks, beaten 200g/7oz leftover cooked vegetables, roughly chopped 1 tbsp chopped flatleaf parsley sea salt and freshly ground black pepper 50ml/2fl oz leftover beef gravy, plus extra to serve 2 x 375g/13oz ready-made all-butter puff pastry plain flour, for dusting 2 tsp wholegrain mustard 300g/10½oz leftover cooked beef, cut into thin slices 2 free-range egg yolks, beaten Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with silicone baking paper.Mix the vegetables and parsley together in a bowl, then season, to taste, with salt and freshly ground black pepper. Squashing the mixture slightly into a mass, adding enough of the leftover gravy for it to stick together.Roll out one piece of pastry onto a lightly floured work surface to a thickness of 3mm. Upturn a dinner plate onto the pastry and cut round it using a sharp knife to create a large pastry disc. Find a bowl that is about 3cm/1¼in smaller in diameter than the pastry disc, then upturn it in the centre and use it as a template to score a smaller circle on the pastry. Transfer the pastry disc to the prepared baking tray.Prick the inner pastry circle several times with a fork. Spread over some of the mustard, then arrange some of the cooked beef on top, then spread some of the vegetable mixture on top of that, always keeping inside the scored circle.Spoon alternate layers of the mustard, beef, and vegetable mixture in the centre of the pastry disc until everything is used up.Brush the pastry border with some of the beaten egg.Roll out the second piece of pastry onto a lightly floured work surface to a thickness of about 5mm/¼in. Lay the pastry over the top of the dome of filling, pressing down gently around the edges to seal the two pieces of pastry together.Trim away any excess pastry. Use any offcuts to decorate the top of the pithivier with a flower shape. Use a butter knife to score details into the petals and stem, if desired.Brush the surface of the pithivier all over with the remaining beaten egg. Bake in the oven for 20 minutes, or until the filling is piping hot and the pastry is crisp and golden-brown.Serve the pithivier with the remaining leftover gravy. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with silicone baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with silicone baking paper. Mix the vegetables and parsley together in a bowl, then season, to taste, with salt and freshly ground black pepper. Squashing the mixture slightly into a mass, adding enough of the leftover gravy for it to stick together. Mix the vegetables and parsley together in a bowl, then season, to taste, with salt and freshly ground black pepper. Squashing the mixture slightly into a mass, adding enough of the leftover gravy for it to stick together. Roll out one piece of pastry onto a lightly floured work surface to a thickness of 3mm. Upturn a dinner plate onto the pastry and cut round it using a sharp knife to create a large pastry disc. Find a bowl that is about 3cm/1¼in smaller in diameter than the pastry disc, then upturn it in the centre and use it as a template to score a smaller circle on the pastry. Transfer the pastry disc to the prepared baking tray. Roll out one piece of pastry onto a lightly floured work surface to a thickness of 3mm. Upturn a dinner plate onto the pastry and cut round it using a sharp knife to create a large pastry disc. Find a bowl that is about 3cm/1¼in smaller in diameter than the pastry disc, then upturn it in the centre and use it as a template to score a smaller circle on the pastry. Transfer the pastry disc to the prepared baking tray. Prick the inner pastry circle several times with a fork. Spread over some of the mustard, then arrange some of the cooked beef on top, then spread some of the vegetable mixture on top of that, always keeping inside the scored circle. Prick the inner pastry circle several times with a fork. Spread over some of the mustard, then arrange some of the cooked beef on top, then spread some of the vegetable mixture on top of that, always keeping inside the scored circle. Spoon alternate layers of the mustard, beef, and vegetable mixture in the centre of the pastry disc until everything is used up. Spoon alternate layers of the mustard, beef, and vegetable mixture in the centre of the pastry disc until everything is used up. Brush the pastry border with some of the beaten egg. Brush the pastry border with some of the beaten egg. Roll out the second piece of pastry onto a lightly floured work surface to a thickness of about 5mm/¼in. Lay the pastry over the top of the dome of filling, pressing down gently around the edges to seal the two pieces of pastry together. Roll out the second piece of pastry onto a lightly floured work surface to a thickness of about 5mm/¼in. Lay the pastry over the top of the dome of filling, pressing down gently around the edges to seal the two pieces of pastry together. Trim away any excess pastry. Use any offcuts to decorate the top of the pithivier with a flower shape. Use a butter knife to score details into the petals and stem, if desired. Trim away any excess pastry. Use any offcuts to decorate the top of the pithivier with a flower shape. Use a butter knife to score details into the petals and stem, if desired. Brush the surface of the pithivier all over with the remaining beaten egg. Bake in the oven for 20 minutes, or until the filling is piping hot and the pastry is crisp and golden-brown. Brush the surface of the pithivier all over with the remaining beaten egg. Bake in the oven for 20 minutes, or until the filling is piping hot and the pastry is crisp and golden-brown. Serve the pithivier with the remaining leftover gravy. Serve the pithivier with the remaining leftover gravy. | {
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"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03btwtb.jpg James Martin makes an impressive suggestion for a dish that uses up all of the leftovers from your Sunday roast. 200g/7oz leftover cooked vegetables, roughly chopped1 tbsp chopped flatleaf parsleysea salt and freshly ground black pepper50ml/2fl oz leftover beef gravy, plus extra to serve2 x 375g/13oz ready-made all-butter puff pastryplain flour, for dusting2 tsp wholegrain mustard300g/10½oz leftover cooked beef, cut into thin slices2 free-range egg yolks, beaten 200g/7oz leftover cooked vegetables, roughly chopped 1 tbsp chopped flatleaf parsley sea salt and freshly ground black pepper 50ml/2fl oz leftover beef gravy, plus extra to serve 2 x 375g/13oz ready-made all-butter puff pastry plain flour, for dusting 2 tsp wholegrain mustard 300g/10½oz leftover cooked beef, cut into thin slices 2 free-range egg yolks, beaten Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with silicone baking paper.Mix the vegetables and parsley together in a bowl, then season, to taste, with salt and freshly ground black pepper. Squashing the mixture slightly into a mass, adding enough of the leftover gravy for it to stick together.Roll out one piece of pastry onto a lightly floured work surface to a thickness of 3mm. Upturn a dinner plate onto the pastry and cut round it using a sharp knife to create a large pastry disc. Find a bowl that is about 3cm/1¼in smaller in diameter than the pastry disc, then upturn it in the centre and use it as a template to score a smaller circle on the pastry. Transfer the pastry disc to the prepared baking tray.Prick the inner pastry circle several times with a fork. Spread over some of the mustard, then arrange some of the cooked beef on top, then spread some of the vegetable mixture on top of that, always keeping inside the scored circle.Spoon alternate layers of the mustard, beef, and vegetable mixture in the centre of the pastry disc until everything is used up.Brush the pastry border with some of the beaten egg.Roll out the second piece of pastry onto a lightly floured work surface to a thickness of about 5mm/¼in. Lay the pastry over the top of the dome of filling, pressing down gently around the edges to seal the two pieces of pastry together.Trim away any excess pastry. Use any offcuts to decorate the top of the pithivier with a flower shape. Use a butter knife to score details into the petals and stem, if desired.Brush the surface of the pithivier all over with the remaining beaten egg. Bake in the oven for 20 minutes, or until the filling is piping hot and the pastry is crisp and golden-brown.Serve the pithivier with the remaining leftover gravy. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with silicone baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large baking sheet with silicone baking paper. Mix the vegetables and parsley together in a bowl, then season, to taste, with salt and freshly ground black pepper. Squashing the mixture slightly into a mass, adding enough of the leftover gravy for it to stick together. Mix the vegetables and parsley together in a bowl, then season, to taste, with salt and freshly ground black pepper. Squashing the mixture slightly into a mass, adding enough of the leftover gravy for it to stick together. Roll out one piece of pastry onto a lightly floured work surface to a thickness of 3mm. Upturn a dinner plate onto the pastry and cut round it using a sharp knife to create a large pastry disc. Find a bowl that is about 3cm/1¼in smaller in diameter than the pastry disc, then upturn it in the centre and use it as a template to score a smaller circle on the pastry. Transfer the pastry disc to the prepared baking tray. Roll out one piece of pastry onto a lightly floured work surface to a thickness of 3mm. Upturn a dinner plate onto the pastry and cut round it using a sharp knife to create a large pastry disc. Find a bowl that is about 3cm/1¼in smaller in diameter than the pastry disc, then upturn it in the centre and use it as a template to score a smaller circle on the pastry. Transfer the pastry disc to the prepared baking tray. Prick the inner pastry circle several times with a fork. Spread over some of the mustard, then arrange some of the cooked beef on top, then spread some of the vegetable mixture on top of that, always keeping inside the scored circle. Prick the inner pastry circle several times with a fork. Spread over some of the mustard, then arrange some of the cooked beef on top, then spread some of the vegetable mixture on top of that, always keeping inside the scored circle. Spoon alternate layers of the mustard, beef, and vegetable mixture in the centre of the pastry disc until everything is used up. Spoon alternate layers of the mustard, beef, and vegetable mixture in the centre of the pastry disc until everything is used up. Brush the pastry border with some of the beaten egg. Brush the pastry border with some of the beaten egg. Roll out the second piece of pastry onto a lightly floured work surface to a thickness of about 5mm/¼in. Lay the pastry over the top of the dome of filling, pressing down gently around the edges to seal the two pieces of pastry together. Roll out the second piece of pastry onto a lightly floured work surface to a thickness of about 5mm/¼in. Lay the pastry over the top of the dome of filling, pressing down gently around the edges to seal the two pieces of pastry together. Trim away any excess pastry. Use any offcuts to decorate the top of the pithivier with a flower shape. Use a butter knife to score details into the petals and stem, if desired. Trim away any excess pastry. Use any offcuts to decorate the top of the pithivier with a flower shape. Use a butter knife to score details into the petals and stem, if desired. Brush the surface of the pithivier all over with the remaining beaten egg. Bake in the oven for 20 minutes, or until the filling is piping hot and the pastry is crisp and golden-brown. Brush the surface of the pithivier all over with the remaining beaten egg. Bake in the oven for 20 minutes, or until the filling is piping hot and the pastry is crisp and golden-brown. Serve the pithivier with the remaining leftover gravy. Serve the pithivier with the remaining leftover gravy."
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} | 754458654c34501a284dbeeeb49c5ec6ae7b113b754bc3850012a19eec7f89e4 | Anna Haugh's fillet of beef with boxty recipe
Fillet of beef with boxty, carrot purée and kale An average of 5.0 out of 5 stars from 3 ratings Bring a little luxury to dinner with this easy beef fillet recipe served with traditional boxty pancakes. 200ml/7fl oz buttermilk2 rosemary sprigs2 x 200g/7oz fillet of beef 200ml/7fl oz buttermilk 2 rosemary sprigs 2 x 200g/7oz fillet of beef 300g/10½oz carrots, peeled and finely chopped30g/1oz cumin seeds wrapped in a square of muslin cloth200ml/7fl oz milk100ml/3½fl oz double cream 300g/10½oz carrots, peeled and finely chopped 30g/1oz cumin seeds wrapped in a square of muslin cloth 200ml/7fl oz milk 100ml/3½fl oz double cream 100g/3½oz cold mashed potato100g/3½oz potato, scrubbed and grated50g/1¾oz plain flour1 free-range eggpinch grated nutmeg2 rosemary sprigs, leaves picked and finely chopped100g/3½oz unsalted butteroilpinch salt 100g/3½oz cold mashed potato 100g/3½oz potato, scrubbed and grated 50g/1¾oz plain flour 1 free-range egg pinch grated nutmeg 2 rosemary sprigs, leaves picked and finely chopped 100g/3½oz unsalted butter oil pinch salt oil, for deep frying6 stems baby kalesplash smoked blackberry balsamic vinegar or good-quality balsamic vinegar oil, for deep frying 6 stems baby kale splash smoked blackberry balsamic vinegar or good-quality balsamic vinegar 400ml/14fl oz hot gravy 400ml/14fl oz hot gravy Method Pour the buttermilk into a large, non-reactive bowl and add the rosemary sprig. Put the beef in the buttermilk, cover, and leave in the fridge for 1 hour to marinate.Put the carrots into a saucepan with the cumin, milk and cream. Bring to the boil and simmer for 10–15, or until the carrots are soft. Meanwhile, to make the boxty, mix the mashed potato, grated potato, flour, egg, nutmeg, rosemary and salt and form into 2 large pancakes. Heat the oil and the butter in a frying pan over a medium heat and fry for 3–4 minutes, on each side, until golden brown.Transfer the carrot mixture to a blender or food processor, discarding the cumin, and blend to a purée.Preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a high heat and sear the beef fillet on all sides. Transfer to the oven for 4 minutes. Remove from the oven and set aside to rest.Fill a deep-fat fryer two-thirds full with oil and heat to 180C or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Deep-fry the kale for 20 seconds. Drain on kitchen paper and add a splash of the vinegar. Add a splash of the vinegar onto the beef, then carve into thin slices.Divide the boxty pancakes between serving plates, top with the beef slices, drizzle over the carrot purée and scatter over the kale. Serve with the gravy. Pour the buttermilk into a large, non-reactive bowl and add the rosemary sprig. Put the beef in the buttermilk, cover, and leave in the fridge for 1 hour to marinate. Pour the buttermilk into a large, non-reactive bowl and add the rosemary sprig. Put the beef in the buttermilk, cover, and leave in the fridge for 1 hour to marinate. Put the carrots into a saucepan with the cumin, milk and cream. Bring to the boil and simmer for 10–15, or until the carrots are soft. Put the carrots into a saucepan with the cumin, milk and cream. Bring to the boil and simmer for 10–15, or until the carrots are soft. Meanwhile, to make the boxty, mix the mashed potato, grated potato, flour, egg, nutmeg, rosemary and salt and form into 2 large pancakes. Heat the oil and the butter in a frying pan over a medium heat and fry for 3–4 minutes, on each side, until golden brown. Meanwhile, to make the boxty, mix the mashed potato, grated potato, flour, egg, nutmeg, rosemary and salt and form into 2 large pancakes. Heat the oil and the butter in a frying pan over a medium heat and fry for 3–4 minutes, on each side, until golden brown. Transfer the carrot mixture to a blender or food processor, discarding the cumin, and blend to a purée. Transfer the carrot mixture to a blender or food processor, discarding the cumin, and blend to a purée. Preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a high heat and sear the beef fillet on all sides. Transfer to the oven for 4 minutes. Remove from the oven and set aside to rest. Preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a high heat and sear the beef fillet on all sides. Transfer to the oven for 4 minutes. Remove from the oven and set aside to rest. Fill a deep-fat fryer two-thirds full with oil and heat to 180C or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Deep-fry the kale for 20 seconds. Drain on kitchen paper and add a splash of the vinegar. Fill a deep-fat fryer two-thirds full with oil and heat to 180C or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Deep-fry the kale for 20 seconds. Drain on kitchen paper and add a splash of the vinegar. Add a splash of the vinegar onto the beef, then carve into thin slices. Add a splash of the vinegar onto the beef, then carve into thin slices. Divide the boxty pancakes between serving plates, top with the beef slices, drizzle over the carrot purée and scatter over the kale. Serve with the gravy. Divide the boxty pancakes between serving plates, top with the beef slices, drizzle over the carrot purée and scatter over the kale. Serve with the gravy. | {
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"title": "Anna Haugh's fillet of beef with boxty recipe",
"content": "Fillet of beef with boxty, carrot purée and kale An average of 5.0 out of 5 stars from 3 ratings Bring a little luxury to dinner with this easy beef fillet recipe served with traditional boxty pancakes. 200ml/7fl oz buttermilk2 rosemary sprigs2 x 200g/7oz fillet of beef 200ml/7fl oz buttermilk 2 rosemary sprigs 2 x 200g/7oz fillet of beef 300g/10½oz carrots, peeled and finely chopped30g/1oz cumin seeds wrapped in a square of muslin cloth200ml/7fl oz milk100ml/3½fl oz double cream 300g/10½oz carrots, peeled and finely chopped 30g/1oz cumin seeds wrapped in a square of muslin cloth 200ml/7fl oz milk 100ml/3½fl oz double cream 100g/3½oz cold mashed potato100g/3½oz potato, scrubbed and grated50g/1¾oz plain flour1 free-range eggpinch grated nutmeg2 rosemary sprigs, leaves picked and finely chopped100g/3½oz unsalted butteroilpinch salt 100g/3½oz cold mashed potato 100g/3½oz potato, scrubbed and grated 50g/1¾oz plain flour 1 free-range egg pinch grated nutmeg 2 rosemary sprigs, leaves picked and finely chopped 100g/3½oz unsalted butter oil pinch salt oil, for deep frying6 stems baby kalesplash smoked blackberry balsamic vinegar or good-quality balsamic vinegar oil, for deep frying 6 stems baby kale splash smoked blackberry balsamic vinegar or good-quality balsamic vinegar 400ml/14fl oz hot gravy 400ml/14fl oz hot gravy Method Pour the buttermilk into a large, non-reactive bowl and add the rosemary sprig. Put the beef in the buttermilk, cover, and leave in the fridge for 1 hour to marinate.Put the carrots into a saucepan with the cumin, milk and cream. Bring to the boil and simmer for 10–15, or until the carrots are soft. Meanwhile, to make the boxty, mix the mashed potato, grated potato, flour, egg, nutmeg, rosemary and salt and form into 2 large pancakes. Heat the oil and the butter in a frying pan over a medium heat and fry for 3–4 minutes, on each side, until golden brown.Transfer the carrot mixture to a blender or food processor, discarding the cumin, and blend to a purée.Preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a high heat and sear the beef fillet on all sides. Transfer to the oven for 4 minutes. Remove from the oven and set aside to rest.Fill a deep-fat fryer two-thirds full with oil and heat to 180C or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Deep-fry the kale for 20 seconds. Drain on kitchen paper and add a splash of the vinegar. Add a splash of the vinegar onto the beef, then carve into thin slices.Divide the boxty pancakes between serving plates, top with the beef slices, drizzle over the carrot purée and scatter over the kale. Serve with the gravy. Pour the buttermilk into a large, non-reactive bowl and add the rosemary sprig. Put the beef in the buttermilk, cover, and leave in the fridge for 1 hour to marinate. Pour the buttermilk into a large, non-reactive bowl and add the rosemary sprig. Put the beef in the buttermilk, cover, and leave in the fridge for 1 hour to marinate. Put the carrots into a saucepan with the cumin, milk and cream. Bring to the boil and simmer for 10–15, or until the carrots are soft. Put the carrots into a saucepan with the cumin, milk and cream. Bring to the boil and simmer for 10–15, or until the carrots are soft. Meanwhile, to make the boxty, mix the mashed potato, grated potato, flour, egg, nutmeg, rosemary and salt and form into 2 large pancakes. Heat the oil and the butter in a frying pan over a medium heat and fry for 3–4 minutes, on each side, until golden brown. Meanwhile, to make the boxty, mix the mashed potato, grated potato, flour, egg, nutmeg, rosemary and salt and form into 2 large pancakes. Heat the oil and the butter in a frying pan over a medium heat and fry for 3–4 minutes, on each side, until golden brown. Transfer the carrot mixture to a blender or food processor, discarding the cumin, and blend to a purée. Transfer the carrot mixture to a blender or food processor, discarding the cumin, and blend to a purée. Preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a high heat and sear the beef fillet on all sides. Transfer to the oven for 4 minutes. Remove from the oven and set aside to rest. Preheat the oven to 220C/200C Fan/Gas 7. Heat an ovenproof pan over a high heat and sear the beef fillet on all sides. Transfer to the oven for 4 minutes. Remove from the oven and set aside to rest. Fill a deep-fat fryer two-thirds full with oil and heat to 180C or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Deep-fry the kale for 20 seconds. Drain on kitchen paper and add a splash of the vinegar. Fill a deep-fat fryer two-thirds full with oil and heat to 180C or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Deep-fry the kale for 20 seconds. Drain on kitchen paper and add a splash of the vinegar. Add a splash of the vinegar onto the beef, then carve into thin slices. Add a splash of the vinegar onto the beef, then carve into thin slices. Divide the boxty pancakes between serving plates, top with the beef slices, drizzle over the carrot purée and scatter over the kale. Serve with the gravy. Divide the boxty pancakes between serving plates, top with the beef slices, drizzle over the carrot purée and scatter over the kale. Serve with the gravy."
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} | 324fdc54a4fb3efb21c252e51705464595773757117ddc585342db3806dd6c7b | Crispy shredded duck and berry fried wontons recipe
Hoisin duck and strawberry crispy wonton ‘tacos’ An average of 5.0 out of 5 stars from 2 ratings Crispy shredded duck pancakes get a summer makeover with the addition of fresh strawberries. 2 garlic cloves, crushed2 tbsp grated fresh root ginger1 tbsp Shaoxing rice wine1 tbsp five-spice powder2 tbsp runny honey2 tbsp hoisin sauce1 tbsp dark soy saucepinch salt2 x 400g/14oz duck legs 2 garlic cloves, crushed 2 tbsp grated fresh root ginger 1 tbsp Shaoxing rice wine 1 tbsp five-spice powder 2 tbsp runny honey 2 tbsp hoisin sauce 1 tbsp dark soy sauce pinch salt 2 x 400g/14oz duck legs peanut oil, for deep-frying20–30 wonton wrappers (available from Asian supermarkets)pinch saltpinch freshly ground white pepper1 tbsp finely chopped chives peanut oil, for deep-frying 20–30 wonton wrappers (available from Asian supermarkets) pinch salt pinch freshly ground white pepper 1 tbsp finely chopped chives 1 tbsp plum sauce1 tbsp hoisin sauce2 tbsp olive oil2 btsp lime juicepinch caster sugar1 tbsp tamari or low sodium light soy sauce 1 tbsp plum sauce 1 tbsp hoisin sauce 2 tbsp olive oil 2 btsp lime juice pinch caster sugar 1 tbsp tamari or low sodium light soy sauce 2–3 tbsp hoisin sauce250g/9oz strawberries, thinly sliced1 bunch watercress 2–3 tbsp hoisin sauce 250g/9oz strawberries, thinly sliced 1 bunch watercress Method To make the hoisin duck, mix the marinade ingredients together in a large bowl, add the duck legs and coat well. Cover and leave to marinate in the fridge for at least an hour. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Place the duck legs and marinade in a roasting tin and cook for 40 minutes. Turn the oven up to 230C/210C Fan/Gas 8 and roast for a further 10 minutes, until well cooked. Remove from the oven and pour the cooking juices into a jug. Allow the duck to cool then remove the meat from the bone and shred onto a clean plate. Set aside covered until needed. Mix the cooking juices with the hoisin sauce to serve and set aside. Mix together the ingredients for the dressing in a small bowl and set aside. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Deep-fry the wontons for 40 seconds, or until golden and crisp. Drain on kitchen paper and season with the salt, white pepper and chives. To serve, top each wonton with some shredded duck and drizzle over both the cooking liquid and hoisin mixture and the dressing. Top with some strawberries and watercress and serve straight away. To make the hoisin duck, mix the marinade ingredients together in a large bowl, add the duck legs and coat well. Cover and leave to marinate in the fridge for at least an hour. To make the hoisin duck, mix the marinade ingredients together in a large bowl, add the duck legs and coat well. Cover and leave to marinate in the fridge for at least an hour. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Place the duck legs and marinade in a roasting tin and cook for 40 minutes. Turn the oven up to 230C/210C Fan/Gas 8 and roast for a further 10 minutes, until well cooked. Place the duck legs and marinade in a roasting tin and cook for 40 minutes. Turn the oven up to 230C/210C Fan/Gas 8 and roast for a further 10 minutes, until well cooked. Remove from the oven and pour the cooking juices into a jug. Allow the duck to cool then remove the meat from the bone and shred onto a clean plate. Set aside covered until needed. Remove from the oven and pour the cooking juices into a jug. Allow the duck to cool then remove the meat from the bone and shred onto a clean plate. Set aside covered until needed. Mix the cooking juices with the hoisin sauce to serve and set aside. Mix the cooking juices with the hoisin sauce to serve and set aside. Mix together the ingredients for the dressing in a small bowl and set aside. Mix together the ingredients for the dressing in a small bowl and set aside. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the wontons for 40 seconds, or until golden and crisp. Drain on kitchen paper and season with the salt, white pepper and chives. Deep-fry the wontons for 40 seconds, or until golden and crisp. Drain on kitchen paper and season with the salt, white pepper and chives. To serve, top each wonton with some shredded duck and drizzle over both the cooking liquid and hoisin mixture and the dressing. Top with some strawberries and watercress and serve straight away. To serve, top each wonton with some shredded duck and drizzle over both the cooking liquid and hoisin mixture and the dressing. Top with some strawberries and watercress and serve straight away. | {
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"title": "Crispy shredded duck and berry fried wontons recipe",
"content": "Hoisin duck and strawberry crispy wonton ‘tacos’ An average of 5.0 out of 5 stars from 2 ratings Crispy shredded duck pancakes get a summer makeover with the addition of fresh strawberries. 2 garlic cloves, crushed2 tbsp grated fresh root ginger1 tbsp Shaoxing rice wine1 tbsp five-spice powder2 tbsp runny honey2 tbsp hoisin sauce1 tbsp dark soy saucepinch salt2 x 400g/14oz duck legs 2 garlic cloves, crushed 2 tbsp grated fresh root ginger 1 tbsp Shaoxing rice wine 1 tbsp five-spice powder 2 tbsp runny honey 2 tbsp hoisin sauce 1 tbsp dark soy sauce pinch salt 2 x 400g/14oz duck legs peanut oil, for deep-frying20–30 wonton wrappers (available from Asian supermarkets)pinch saltpinch freshly ground white pepper1 tbsp finely chopped chives peanut oil, for deep-frying 20–30 wonton wrappers (available from Asian supermarkets) pinch salt pinch freshly ground white pepper 1 tbsp finely chopped chives 1 tbsp plum sauce1 tbsp hoisin sauce2 tbsp olive oil2 btsp lime juicepinch caster sugar1 tbsp tamari or low sodium light soy sauce 1 tbsp plum sauce 1 tbsp hoisin sauce 2 tbsp olive oil 2 btsp lime juice pinch caster sugar 1 tbsp tamari or low sodium light soy sauce 2–3 tbsp hoisin sauce250g/9oz strawberries, thinly sliced1 bunch watercress 2–3 tbsp hoisin sauce 250g/9oz strawberries, thinly sliced 1 bunch watercress Method To make the hoisin duck, mix the marinade ingredients together in a large bowl, add the duck legs and coat well. Cover and leave to marinate in the fridge for at least an hour. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Place the duck legs and marinade in a roasting tin and cook for 40 minutes. Turn the oven up to 230C/210C Fan/Gas 8 and roast for a further 10 minutes, until well cooked. Remove from the oven and pour the cooking juices into a jug. Allow the duck to cool then remove the meat from the bone and shred onto a clean plate. Set aside covered until needed. Mix the cooking juices with the hoisin sauce to serve and set aside. Mix together the ingredients for the dressing in a small bowl and set aside. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Deep-fry the wontons for 40 seconds, or until golden and crisp. Drain on kitchen paper and season with the salt, white pepper and chives. To serve, top each wonton with some shredded duck and drizzle over both the cooking liquid and hoisin mixture and the dressing. Top with some strawberries and watercress and serve straight away. To make the hoisin duck, mix the marinade ingredients together in a large bowl, add the duck legs and coat well. Cover and leave to marinate in the fridge for at least an hour. To make the hoisin duck, mix the marinade ingredients together in a large bowl, add the duck legs and coat well. Cover and leave to marinate in the fridge for at least an hour. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Place the duck legs and marinade in a roasting tin and cook for 40 minutes. Turn the oven up to 230C/210C Fan/Gas 8 and roast for a further 10 minutes, until well cooked. Place the duck legs and marinade in a roasting tin and cook for 40 minutes. Turn the oven up to 230C/210C Fan/Gas 8 and roast for a further 10 minutes, until well cooked. Remove from the oven and pour the cooking juices into a jug. Allow the duck to cool then remove the meat from the bone and shred onto a clean plate. Set aside covered until needed. Remove from the oven and pour the cooking juices into a jug. Allow the duck to cool then remove the meat from the bone and shred onto a clean plate. Set aside covered until needed. Mix the cooking juices with the hoisin sauce to serve and set aside. Mix the cooking juices with the hoisin sauce to serve and set aside. Mix together the ingredients for the dressing in a small bowl and set aside. Mix together the ingredients for the dressing in a small bowl and set aside. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the wontons for 40 seconds, or until golden and crisp. Drain on kitchen paper and season with the salt, white pepper and chives. Deep-fry the wontons for 40 seconds, or until golden and crisp. Drain on kitchen paper and season with the salt, white pepper and chives. To serve, top each wonton with some shredded duck and drizzle over both the cooking liquid and hoisin mixture and the dressing. Top with some strawberries and watercress and serve straight away. To serve, top each wonton with some shredded duck and drizzle over both the cooking liquid and hoisin mixture and the dressing. Top with some strawberries and watercress and serve straight away."
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} | 5addf37cf6edba60bbd78f9c9181d1c476ee61142118e5d0d9ed767f90b4bb0f | Cheung fun recipe
Put the prawns in a bowl with the cornflour, soy sauce and sesame oil. Mix well to coat and leave to marinate for at least 5 minutes.Place a steamer over a pan of simmering water. Add the prawns to the steamer basket, making sure the prawns are separated and in an even layer (so they cook evenly). Don't overcrowd the steamer; you may need to cook the prawns in two batches. Cover with a lid and steam for 2 minutes or until the prawns are pink.To make your rice noodle batter, add the rice flour, cornflour and wheat starch to a bowl and mix together. Add in 100ml/3½fl oz boiling water and quickly whisk to make a smooth paste. Add 250ml/9fl oz of lukewarm water and whisk until thin and viscous. Whisk in a tablespoon vegetable oil.Find a cake tin or small roasting tin that will fit inside your steamer basket (use one with a solid bottom – not a springform tin). Brush the bottom of the tin with oil and place in the steamer set over simmering water.Ladle in enough batter to coat the bottom of the cake tin in a thin layer. You might need to move the tin around to spread the batter evenly – like when making a pancake – but be careful as the tin will be hot. Steam for 2–3 minutes or until the noodle bubbles.Let it cool in the tin for a minute and brush lightly with oil. Carefully remove the noodle from the tin and place on a board. Gently roll up the noodle to form a tube and place in a lightly oiled roasting tin while you make the other noodles.Continue steaming and rolling the noodles in the same way until you’ve used all the batter.Place three prawns in a line on a noodle and carefully roll up. Trim off any excess noodle. Repeat to use all the prawns and noodles.To make the sweet soy dipping sauce, heat the soy sauce with 3 tablespoons water in a small saucepan. Add the sugar and stir to dissolve. Bring to the boil and cook to reduce the volume of liquid. Once it reaches a syrupy consistency, take off the heat and add the sesame oil.Serve the prawn cheung fun drizzled in a little of the dipping sauce and garnished with sliced spring onion. Serve any remaining dipping sauce alongside.For the peanut cheung fun, start by making the peanut butter sauce. Put the peanut butter in a small bowl and mix in 4 tablespoons of boiling water.In a separate bowl, mix the hoisin sauce with 2 tablespoons of boiling water. Add the sugar and soy sauce.Make and cook the noodle batter as in steps 3–7 above.When you have used all of your batter, slice the rolls into bite-size pieces and drizzle generously with the peanut and hoisin sauces. Garnish with sesame seeds and serve. Put the prawns in a bowl with the cornflour, soy sauce and sesame oil. Mix well to coat and leave to marinate for at least 5 minutes. Put the prawns in a bowl with the cornflour, soy sauce and sesame oil. Mix well to coat and leave to marinate for at least 5 minutes. Place a steamer over a pan of simmering water. Add the prawns to the steamer basket, making sure the prawns are separated and in an even layer (so they cook evenly). Don't overcrowd the steamer; you may need to cook the prawns in two batches. Cover with a lid and steam for 2 minutes or until the prawns are pink. Place a steamer over a pan of simmering water. Add the prawns to the steamer basket, making sure the prawns are separated and in an even layer (so they cook evenly). Don't overcrowd the steamer; you may need to cook the prawns in two batches. Cover with a lid and steam for 2 minutes or until the prawns are pink. To make your rice noodle batter, add the rice flour, cornflour and wheat starch to a bowl and mix together. Add in 100ml/3½fl oz boiling water and quickly whisk to make a smooth paste. Add 250ml/9fl oz of lukewarm water and whisk until thin and viscous. Whisk in a tablespoon vegetable oil. To make your rice noodle batter, add the rice flour, cornflour and wheat starch to a bowl and mix together. Add in 100ml/3½fl oz boiling water and quickly whisk to make a smooth paste. Add 250ml/9fl oz of lukewarm water and whisk until thin and viscous. Whisk in a tablespoon vegetable oil. Find a cake tin or small roasting tin that will fit inside your steamer basket (use one with a solid bottom – not a springform tin). Brush the bottom of the tin with oil and place in the steamer set over simmering water. Find a cake tin or small roasting tin that will fit inside your steamer basket (use one with a solid bottom – not a springform tin). Brush the bottom of the tin with oil and place in the steamer set over simmering water. Ladle in enough batter to coat the bottom of the cake tin in a thin layer. You might need to move the tin around to spread the batter evenly – like when making a pancake – but be careful as the tin will be hot. Steam for 2–3 minutes or until the noodle bubbles. Ladle in enough batter to coat the bottom of the cake tin in a thin layer. You might need to move the tin around to spread the batter evenly – like when making a pancake – but be careful as the tin will be hot. Steam for 2–3 minutes or until the noodle bubbles. Let it cool in the tin for a minute and brush lightly with oil. Carefully remove the noodle from the tin and place on a board. Gently roll up the noodle to form a tube and place in a lightly oiled roasting tin while you make the other noodles. Let it cool in the tin for a minute and brush lightly with oil. Carefully remove the noodle from the tin and place on a board. Gently roll up the noodle to form a tube and place in a lightly oiled roasting tin while you make the other noodles. Continue steaming and rolling the noodles in the same way until you’ve used all the batter. Continue steaming and rolling the noodles in the same way until you’ve used all the batter. Place three prawns in a line on a noodle and carefully roll up. Trim off any excess noodle. Repeat to use all the prawns and noodles. Place three prawns in a line on a noodle and carefully roll up. Trim off any excess noodle. Repeat to use all the prawns and noodles. To make the sweet soy dipping sauce, heat the soy sauce with 3 tablespoons water in a small saucepan. Add the sugar and stir to dissolve. Bring to the boil and cook to reduce the volume of liquid. Once it reaches a syrupy consistency, take off the heat and add the sesame oil. To make the sweet soy dipping sauce, heat the soy sauce with 3 tablespoons water in a small saucepan. Add the sugar and stir to dissolve. Bring to the boil and cook to reduce the volume of liquid. Once it reaches a syrupy consistency, take off the heat and add the sesame oil. Serve the prawn cheung fun drizzled in a little of the dipping sauce and garnished with sliced spring onion. Serve any remaining dipping sauce alongside. Serve the prawn cheung fun drizzled in a little of the dipping sauce and garnished with sliced spring onion. Serve any remaining dipping sauce alongside. For the peanut cheung fun, start by making the peanut butter sauce. Put the peanut butter in a small bowl and mix in 4 tablespoons of boiling water. For the peanut cheung fun, start by making the peanut butter sauce. Put the peanut butter in a small bowl and mix in 4 tablespoons of boiling water. In a separate bowl, mix the hoisin sauce with 2 tablespoons of boiling water. Add the sugar and soy sauce. In a separate bowl, mix the hoisin sauce with 2 tablespoons of boiling water. Add the sugar and soy sauce. Make and cook the noodle batter as in steps 3–7 above. Make and cook the noodle batter as in steps 3–7 above. When you have used all of your batter, slice the rolls into bite-size pieces and drizzle generously with the peanut and hoisin sauces. Garnish with sesame seeds and serve. When you have used all of your batter, slice the rolls into bite-size pieces and drizzle generously with the peanut and hoisin sauces. Garnish with sesame seeds and serve. | {
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"title": "Cheung fun recipe",
"content": "Put the prawns in a bowl with the cornflour, soy sauce and sesame oil. Mix well to coat and leave to marinate for at least 5 minutes.Place a steamer over a pan of simmering water. Add the prawns to the steamer basket, making sure the prawns are separated and in an even layer (so they cook evenly). Don't overcrowd the steamer; you may need to cook the prawns in two batches. Cover with a lid and steam for 2 minutes or until the prawns are pink.To make your rice noodle batter, add the rice flour, cornflour and wheat starch to a bowl and mix together. Add in 100ml/3½fl oz boiling water and quickly whisk to make a smooth paste. Add 250ml/9fl oz of lukewarm water and whisk until thin and viscous. Whisk in a tablespoon vegetable oil.Find a cake tin or small roasting tin that will fit inside your steamer basket (use one with a solid bottom – not a springform tin). Brush the bottom of the tin with oil and place in the steamer set over simmering water.Ladle in enough batter to coat the bottom of the cake tin in a thin layer. You might need to move the tin around to spread the batter evenly – like when making a pancake – but be careful as the tin will be hot. Steam for 2–3 minutes or until the noodle bubbles.Let it cool in the tin for a minute and brush lightly with oil. Carefully remove the noodle from the tin and place on a board. Gently roll up the noodle to form a tube and place in a lightly oiled roasting tin while you make the other noodles.Continue steaming and rolling the noodles in the same way until you’ve used all the batter.Place three prawns in a line on a noodle and carefully roll up. Trim off any excess noodle. Repeat to use all the prawns and noodles.To make the sweet soy dipping sauce, heat the soy sauce with 3 tablespoons water in a small saucepan. Add the sugar and stir to dissolve. Bring to the boil and cook to reduce the volume of liquid. Once it reaches a syrupy consistency, take off the heat and add the sesame oil.Serve the prawn cheung fun drizzled in a little of the dipping sauce and garnished with sliced spring onion. Serve any remaining dipping sauce alongside.For the peanut cheung fun, start by making the peanut butter sauce. Put the peanut butter in a small bowl and mix in 4 tablespoons of boiling water.In a separate bowl, mix the hoisin sauce with 2 tablespoons of boiling water. Add the sugar and soy sauce.Make and cook the noodle batter as in steps 3–7 above.When you have used all of your batter, slice the rolls into bite-size pieces and drizzle generously with the peanut and hoisin sauces. Garnish with sesame seeds and serve. Put the prawns in a bowl with the cornflour, soy sauce and sesame oil. Mix well to coat and leave to marinate for at least 5 minutes. Put the prawns in a bowl with the cornflour, soy sauce and sesame oil. Mix well to coat and leave to marinate for at least 5 minutes. Place a steamer over a pan of simmering water. Add the prawns to the steamer basket, making sure the prawns are separated and in an even layer (so they cook evenly). Don't overcrowd the steamer; you may need to cook the prawns in two batches. Cover with a lid and steam for 2 minutes or until the prawns are pink. Place a steamer over a pan of simmering water. Add the prawns to the steamer basket, making sure the prawns are separated and in an even layer (so they cook evenly). Don't overcrowd the steamer; you may need to cook the prawns in two batches. Cover with a lid and steam for 2 minutes or until the prawns are pink. To make your rice noodle batter, add the rice flour, cornflour and wheat starch to a bowl and mix together. Add in 100ml/3½fl oz boiling water and quickly whisk to make a smooth paste. Add 250ml/9fl oz of lukewarm water and whisk until thin and viscous. Whisk in a tablespoon vegetable oil. To make your rice noodle batter, add the rice flour, cornflour and wheat starch to a bowl and mix together. Add in 100ml/3½fl oz boiling water and quickly whisk to make a smooth paste. Add 250ml/9fl oz of lukewarm water and whisk until thin and viscous. Whisk in a tablespoon vegetable oil. Find a cake tin or small roasting tin that will fit inside your steamer basket (use one with a solid bottom – not a springform tin). Brush the bottom of the tin with oil and place in the steamer set over simmering water. Find a cake tin or small roasting tin that will fit inside your steamer basket (use one with a solid bottom – not a springform tin). Brush the bottom of the tin with oil and place in the steamer set over simmering water. Ladle in enough batter to coat the bottom of the cake tin in a thin layer. You might need to move the tin around to spread the batter evenly – like when making a pancake – but be careful as the tin will be hot. Steam for 2–3 minutes or until the noodle bubbles. Ladle in enough batter to coat the bottom of the cake tin in a thin layer. You might need to move the tin around to spread the batter evenly – like when making a pancake – but be careful as the tin will be hot. Steam for 2–3 minutes or until the noodle bubbles. Let it cool in the tin for a minute and brush lightly with oil. Carefully remove the noodle from the tin and place on a board. Gently roll up the noodle to form a tube and place in a lightly oiled roasting tin while you make the other noodles. Let it cool in the tin for a minute and brush lightly with oil. Carefully remove the noodle from the tin and place on a board. Gently roll up the noodle to form a tube and place in a lightly oiled roasting tin while you make the other noodles. Continue steaming and rolling the noodles in the same way until you’ve used all the batter. Continue steaming and rolling the noodles in the same way until you’ve used all the batter. Place three prawns in a line on a noodle and carefully roll up. Trim off any excess noodle. Repeat to use all the prawns and noodles. Place three prawns in a line on a noodle and carefully roll up. Trim off any excess noodle. Repeat to use all the prawns and noodles. To make the sweet soy dipping sauce, heat the soy sauce with 3 tablespoons water in a small saucepan. Add the sugar and stir to dissolve. Bring to the boil and cook to reduce the volume of liquid. Once it reaches a syrupy consistency, take off the heat and add the sesame oil. To make the sweet soy dipping sauce, heat the soy sauce with 3 tablespoons water in a small saucepan. Add the sugar and stir to dissolve. Bring to the boil and cook to reduce the volume of liquid. Once it reaches a syrupy consistency, take off the heat and add the sesame oil. Serve the prawn cheung fun drizzled in a little of the dipping sauce and garnished with sliced spring onion. Serve any remaining dipping sauce alongside. Serve the prawn cheung fun drizzled in a little of the dipping sauce and garnished with sliced spring onion. Serve any remaining dipping sauce alongside. For the peanut cheung fun, start by making the peanut butter sauce. Put the peanut butter in a small bowl and mix in 4 tablespoons of boiling water. For the peanut cheung fun, start by making the peanut butter sauce. Put the peanut butter in a small bowl and mix in 4 tablespoons of boiling water. In a separate bowl, mix the hoisin sauce with 2 tablespoons of boiling water. Add the sugar and soy sauce. In a separate bowl, mix the hoisin sauce with 2 tablespoons of boiling water. Add the sugar and soy sauce. Make and cook the noodle batter as in steps 3–7 above. Make and cook the noodle batter as in steps 3–7 above. When you have used all of your batter, slice the rolls into bite-size pieces and drizzle generously with the peanut and hoisin sauces. Garnish with sesame seeds and serve. When you have used all of your batter, slice the rolls into bite-size pieces and drizzle generously with the peanut and hoisin sauces. Garnish with sesame seeds and serve."
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} | b7e828bdb49bc4992938456a7eeb89e05c11083f514ca354c60b05aa2dba2479 | Fish with roasted peppers recipe
An average of 0.0 out of 5 stars from 0 ratings A really simple fish supper that’s sure to impress. The roasted baby peppers add sweetness and colour – chop up two regular peppers if you can’t find the smaller variety. 8–10 mixed baby peppers1 tsp sunflower oilflaked sea salt and freshly ground black pepper 8–10 mixed baby peppers 1 tsp sunflower oil flaked sea salt and freshly ground black pepper 2 tbsp cornflour2 x 160g/5¾oz firm fish fillets, such as tuna or swordfish1 tbsp sunflower oil½ tbsp hoisin sauce mixed with 1½ tbsp light soy saucestir-fried green beans and freshly cooked rice, to serve 2 tbsp cornflour 2 x 160g/5¾oz firm fish fillets, such as tuna or swordfish 1 tbsp sunflower oil ½ tbsp hoisin sauce mixed with 1½ tbsp light soy sauce stir-fried green beans and freshly cooked rice, to serve 1 sponge finger, crushed, or 10g/⅓oz dried white breadcrumbs2 heaped tbsp very finely chopped fresh coriander1 spring onion, trimmed and very finely chopped½ tsp paprika 1 sponge finger, crushed, or 10g/⅓oz dried white breadcrumbs 2 heaped tbsp very finely chopped fresh coriander 1 spring onion, trimmed and very finely chopped ½ tsp paprika Method Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers in a small roasting tin and toss with the oil, ½ teaspoon of sea salt and lots of ground black pepper. Roast for 12–15 minutes, or until lightly browned and just softened.While the peppers are cooking, season the cornflour with a little salt and pepper on a plate. Dust the fish fillets on each side with the seasoned flour.Mix all the ingredients for the herb crumb together with ½ teaspoon each of salt and pepper – you may need a little more salt if using the sponge finger. Set aside.Heat the oil in a large frying pan over a high heat until smoking hot. Add the fish and immediately reduce the heat to medium. Cook for 2–4 minutes, then increase the heat again and, once hot, flip the fish and fry on the other side for a further 2–3 minutes, or until just cooked. The time taken will depending on the thickness of the fillets. You may need to add a little extra oil before turning the fish.Divide the roasted peppers between two warmed plates and sit the fish fillets on top. Drizzle with the hoisin and soy sauce mixture, sprinkle with the herb crumb and serve with stir-fried green beans and freshly cooked rice. Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers in a small roasting tin and toss with the oil, ½ teaspoon of sea salt and lots of ground black pepper. Roast for 12–15 minutes, or until lightly browned and just softened. Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers in a small roasting tin and toss with the oil, ½ teaspoon of sea salt and lots of ground black pepper. Roast for 12–15 minutes, or until lightly browned and just softened. While the peppers are cooking, season the cornflour with a little salt and pepper on a plate. Dust the fish fillets on each side with the seasoned flour. While the peppers are cooking, season the cornflour with a little salt and pepper on a plate. Dust the fish fillets on each side with the seasoned flour. Mix all the ingredients for the herb crumb together with ½ teaspoon each of salt and pepper – you may need a little more salt if using the sponge finger. Set aside. Mix all the ingredients for the herb crumb together with ½ teaspoon each of salt and pepper – you may need a little more salt if using the sponge finger. Set aside. Heat the oil in a large frying pan over a high heat until smoking hot. Add the fish and immediately reduce the heat to medium. Cook for 2–4 minutes, then increase the heat again and, once hot, flip the fish and fry on the other side for a further 2–3 minutes, or until just cooked. The time taken will depending on the thickness of the fillets. You may need to add a little extra oil before turning the fish. Heat the oil in a large frying pan over a high heat until smoking hot. Add the fish and immediately reduce the heat to medium. Cook for 2–4 minutes, then increase the heat again and, once hot, flip the fish and fry on the other side for a further 2–3 minutes, or until just cooked. The time taken will depending on the thickness of the fillets. You may need to add a little extra oil before turning the fish. Divide the roasted peppers between two warmed plates and sit the fish fillets on top. Drizzle with the hoisin and soy sauce mixture, sprinkle with the herb crumb and serve with stir-fried green beans and freshly cooked rice. Divide the roasted peppers between two warmed plates and sit the fish fillets on top. Drizzle with the hoisin and soy sauce mixture, sprinkle with the herb crumb and serve with stir-fried green beans and freshly cooked rice. Recipe tips You can make this recipe with any fish – white fish fillets, such as hake, also work well. Just take care when you turn them and buy pieces with the skin on if possible, as they are a little easier to fry. If you can’t get baby peppers, use 1 small red and 1 small yellow pepper, deseeded and quartered. You can blitz the herb crumb using a stick blender for a finer finish. | {
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"title": "Fish with roasted peppers recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A really simple fish supper that’s sure to impress. The roasted baby peppers add sweetness and colour – chop up two regular peppers if you can’t find the smaller variety. 8–10 mixed baby peppers1 tsp sunflower oilflaked sea salt and freshly ground black pepper 8–10 mixed baby peppers 1 tsp sunflower oil flaked sea salt and freshly ground black pepper 2 tbsp cornflour2 x 160g/5¾oz firm fish fillets, such as tuna or swordfish1 tbsp sunflower oil½ tbsp hoisin sauce mixed with 1½ tbsp light soy saucestir-fried green beans and freshly cooked rice, to serve 2 tbsp cornflour 2 x 160g/5¾oz firm fish fillets, such as tuna or swordfish 1 tbsp sunflower oil ½ tbsp hoisin sauce mixed with 1½ tbsp light soy sauce stir-fried green beans and freshly cooked rice, to serve 1 sponge finger, crushed, or 10g/⅓oz dried white breadcrumbs2 heaped tbsp very finely chopped fresh coriander1 spring onion, trimmed and very finely chopped½ tsp paprika 1 sponge finger, crushed, or 10g/⅓oz dried white breadcrumbs 2 heaped tbsp very finely chopped fresh coriander 1 spring onion, trimmed and very finely chopped ½ tsp paprika Method Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers in a small roasting tin and toss with the oil, ½ teaspoon of sea salt and lots of ground black pepper. Roast for 12–15 minutes, or until lightly browned and just softened.While the peppers are cooking, season the cornflour with a little salt and pepper on a plate. Dust the fish fillets on each side with the seasoned flour.Mix all the ingredients for the herb crumb together with ½ teaspoon each of salt and pepper – you may need a little more salt if using the sponge finger. Set aside.Heat the oil in a large frying pan over a high heat until smoking hot. Add the fish and immediately reduce the heat to medium. Cook for 2–4 minutes, then increase the heat again and, once hot, flip the fish and fry on the other side for a further 2–3 minutes, or until just cooked. The time taken will depending on the thickness of the fillets. You may need to add a little extra oil before turning the fish.Divide the roasted peppers between two warmed plates and sit the fish fillets on top. Drizzle with the hoisin and soy sauce mixture, sprinkle with the herb crumb and serve with stir-fried green beans and freshly cooked rice. Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers in a small roasting tin and toss with the oil, ½ teaspoon of sea salt and lots of ground black pepper. Roast for 12–15 minutes, or until lightly browned and just softened. Preheat the oven to 220C/200C Fan/Gas 7. Put the peppers in a small roasting tin and toss with the oil, ½ teaspoon of sea salt and lots of ground black pepper. Roast for 12–15 minutes, or until lightly browned and just softened. While the peppers are cooking, season the cornflour with a little salt and pepper on a plate. Dust the fish fillets on each side with the seasoned flour. While the peppers are cooking, season the cornflour with a little salt and pepper on a plate. Dust the fish fillets on each side with the seasoned flour. Mix all the ingredients for the herb crumb together with ½ teaspoon each of salt and pepper – you may need a little more salt if using the sponge finger. Set aside. Mix all the ingredients for the herb crumb together with ½ teaspoon each of salt and pepper – you may need a little more salt if using the sponge finger. Set aside. Heat the oil in a large frying pan over a high heat until smoking hot. Add the fish and immediately reduce the heat to medium. Cook for 2–4 minutes, then increase the heat again and, once hot, flip the fish and fry on the other side for a further 2–3 minutes, or until just cooked. The time taken will depending on the thickness of the fillets. You may need to add a little extra oil before turning the fish. Heat the oil in a large frying pan over a high heat until smoking hot. Add the fish and immediately reduce the heat to medium. Cook for 2–4 minutes, then increase the heat again and, once hot, flip the fish and fry on the other side for a further 2–3 minutes, or until just cooked. The time taken will depending on the thickness of the fillets. You may need to add a little extra oil before turning the fish. Divide the roasted peppers between two warmed plates and sit the fish fillets on top. Drizzle with the hoisin and soy sauce mixture, sprinkle with the herb crumb and serve with stir-fried green beans and freshly cooked rice. Divide the roasted peppers between two warmed plates and sit the fish fillets on top. Drizzle with the hoisin and soy sauce mixture, sprinkle with the herb crumb and serve with stir-fried green beans and freshly cooked rice. Recipe tips You can make this recipe with any fish – white fish fillets, such as hake, also work well. Just take care when you turn them and buy pieces with the skin on if possible, as they are a little easier to fry. If you can’t get baby peppers, use 1 small red and 1 small yellow pepper, deseeded and quartered. You can blitz the herb crumb using a stick blender for a finer finish."
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} | 426481c98fd9d5f97d64a78306567c3173d72ac89a3d06aad9dd29fc55094d43 | Chipotle barbecue sauce recipe
An average of 0.0 out of 5 stars from 0 ratings Making your own barbecue sauce at home is easy and makes all the difference. 1 tbsp molasses30g/1oz soft dark brown sugar40ml/1½fl oz hoisin sauce20ml/¾fl oz oyster sauce3 tbsp soy sauce2–3 tbsp dry sherry1 knob of ginger, peeled and grated3 garlic cloves, grated2 tsp Chinese five-spice powder2 ancho or chipotle chillies, rehydrated 1 tbsp molasses 30g/1oz soft dark brown sugar 40ml/1½fl oz hoisin sauce 20ml/¾fl oz oyster sauce 3 tbsp soy sauce 2–3 tbsp dry sherry 1 knob of ginger, peeled and grated 3 garlic cloves, grated 2 tsp Chinese five-spice powder 2 ancho or chipotle chillies, rehydrated Method Place all the ingredients into a blender or food processor and blend until smooth. This will store in the fridge in a sealed container for 2 weeks. Place all the ingredients into a blender or food processor and blend until smooth. This will store in the fridge in a sealed container for 2 weeks. Place all the ingredients into a blender or food processor and blend until smooth. This will store in the fridge in a sealed container for 2 weeks. | {
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"title": "Chipotle barbecue sauce recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Making your own barbecue sauce at home is easy and makes all the difference. 1 tbsp molasses30g/1oz soft dark brown sugar40ml/1½fl oz hoisin sauce20ml/¾fl oz oyster sauce3 tbsp soy sauce2–3 tbsp dry sherry1 knob of ginger, peeled and grated3 garlic cloves, grated2 tsp Chinese five-spice powder2 ancho or chipotle chillies, rehydrated 1 tbsp molasses 30g/1oz soft dark brown sugar 40ml/1½fl oz hoisin sauce 20ml/¾fl oz oyster sauce 3 tbsp soy sauce 2–3 tbsp dry sherry 1 knob of ginger, peeled and grated 3 garlic cloves, grated 2 tsp Chinese five-spice powder 2 ancho or chipotle chillies, rehydrated Method Place all the ingredients into a blender or food processor and blend until smooth. This will store in the fridge in a sealed container for 2 weeks. Place all the ingredients into a blender or food processor and blend until smooth. This will store in the fridge in a sealed container for 2 weeks. Place all the ingredients into a blender or food processor and blend until smooth. This will store in the fridge in a sealed container for 2 weeks."
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} | 3c281b09c0d3e7cb882924964380509e076afe3c8c909cb6d217c27062ef96e5 | Venison char siu recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/venison_char_siu_01554_16x9.jpg Rich, dark venison in a rich, sticky, sweet and spicy sauce is perfect as part of a Chinese-style feast. 700g/1lb 9oz piece venison vegetable oil, for fryingfreshly ground black pepper 700g/1lb 9oz piece venison vegetable oil, for frying freshly ground black pepper 200ml/7fl oz soy sauce100ml/3½fl oz sake100ml/3½fl oz mirin50ml/2fl oz hoisin sauce4 garlic cloves, sliced25g/1oz piece fresh root ginger, peeled and sliced3 star anise5cm/2in piece cinnamon stick, broken up 200ml/7fl oz soy sauce 100ml/3½fl oz sake 100ml/3½fl oz mirin 50ml/2fl oz hoisin sauce 4 garlic cloves, sliced 25g/1oz piece fresh root ginger, peeled and sliced 3 star anise 5cm/2in piece cinnamon stick, broken up Method Pierce the venison all over with a skewer, pushing it right through the meat. Season with plenty of black pepper.Put all the sauce ingredients into a saucepan just big enough to hold the venison. Put the venison in the sauce and top up with just enough water to cover. Cover with a cartouche (a circle of greaseproof paper that covers the surface of the liquid). Bring to the boil, then turn down the heat and cover with a lid. Simmer for a couple of hours until the venison is tender. Remove from the heat and leave the venison to cool in the sauce. Place the venison, in the sauce, in the fridge to chill, preferably overnight. A couple of hours before you want to finish cooking the venison, lift it out of the sauce, pat dry and tightly wrap in cling film. Chill for another couple of hours to firm it up.Return the sauce to the pan and simmer until reduced and sticky.Remove the cling film and slice the venison very thinly – no thicker than 5mm/¼in. Heat the vegetable oil in a frying pan over a high heat and fry the venison, basting with the sauce and turning regularly until the meat is dark and sticky. Pierce the venison all over with a skewer, pushing it right through the meat. Season with plenty of black pepper. Pierce the venison all over with a skewer, pushing it right through the meat. Season with plenty of black pepper. Put all the sauce ingredients into a saucepan just big enough to hold the venison. Put the venison in the sauce and top up with just enough water to cover. Cover with a cartouche (a circle of greaseproof paper that covers the surface of the liquid). Bring to the boil, then turn down the heat and cover with a lid. Simmer for a couple of hours until the venison is tender. Remove from the heat and leave the venison to cool in the sauce. Put all the sauce ingredients into a saucepan just big enough to hold the venison. Put the venison in the sauce and top up with just enough water to cover. Cover with a cartouche (a circle of greaseproof paper that covers the surface of the liquid). Bring to the boil, then turn down the heat and cover with a lid. Simmer for a couple of hours until the venison is tender. Remove from the heat and leave the venison to cool in the sauce. Place the venison, in the sauce, in the fridge to chill, preferably overnight. Place the venison, in the sauce, in the fridge to chill, preferably overnight. A couple of hours before you want to finish cooking the venison, lift it out of the sauce, pat dry and tightly wrap in cling film. Chill for another couple of hours to firm it up. A couple of hours before you want to finish cooking the venison, lift it out of the sauce, pat dry and tightly wrap in cling film. Chill for another couple of hours to firm it up. Return the sauce to the pan and simmer until reduced and sticky. Return the sauce to the pan and simmer until reduced and sticky. Remove the cling film and slice the venison very thinly – no thicker than 5mm/¼in. Heat the vegetable oil in a frying pan over a high heat and fry the venison, basting with the sauce and turning regularly until the meat is dark and sticky. Remove the cling film and slice the venison very thinly – no thicker than 5mm/¼in. Heat the vegetable oil in a frying pan over a high heat and fry the venison, basting with the sauce and turning regularly until the meat is dark and sticky. Recipe tips Most cuts of venison are lean and will work well in this dish: you could use haunch, leg or loin. It’s important to wrap and chill the cooked venison well before slicing. | {
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"title": "Venison char siu recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/venison_char_siu_01554_16x9.jpg Rich, dark venison in a rich, sticky, sweet and spicy sauce is perfect as part of a Chinese-style feast. 700g/1lb 9oz piece venison vegetable oil, for fryingfreshly ground black pepper 700g/1lb 9oz piece venison vegetable oil, for frying freshly ground black pepper 200ml/7fl oz soy sauce100ml/3½fl oz sake100ml/3½fl oz mirin50ml/2fl oz hoisin sauce4 garlic cloves, sliced25g/1oz piece fresh root ginger, peeled and sliced3 star anise5cm/2in piece cinnamon stick, broken up 200ml/7fl oz soy sauce 100ml/3½fl oz sake 100ml/3½fl oz mirin 50ml/2fl oz hoisin sauce 4 garlic cloves, sliced 25g/1oz piece fresh root ginger, peeled and sliced 3 star anise 5cm/2in piece cinnamon stick, broken up Method Pierce the venison all over with a skewer, pushing it right through the meat. Season with plenty of black pepper.Put all the sauce ingredients into a saucepan just big enough to hold the venison. Put the venison in the sauce and top up with just enough water to cover. Cover with a cartouche (a circle of greaseproof paper that covers the surface of the liquid). Bring to the boil, then turn down the heat and cover with a lid. Simmer for a couple of hours until the venison is tender. Remove from the heat and leave the venison to cool in the sauce. Place the venison, in the sauce, in the fridge to chill, preferably overnight. A couple of hours before you want to finish cooking the venison, lift it out of the sauce, pat dry and tightly wrap in cling film. Chill for another couple of hours to firm it up.Return the sauce to the pan and simmer until reduced and sticky.Remove the cling film and slice the venison very thinly – no thicker than 5mm/¼in. Heat the vegetable oil in a frying pan over a high heat and fry the venison, basting with the sauce and turning regularly until the meat is dark and sticky. Pierce the venison all over with a skewer, pushing it right through the meat. Season with plenty of black pepper. Pierce the venison all over with a skewer, pushing it right through the meat. Season with plenty of black pepper. Put all the sauce ingredients into a saucepan just big enough to hold the venison. Put the venison in the sauce and top up with just enough water to cover. Cover with a cartouche (a circle of greaseproof paper that covers the surface of the liquid). Bring to the boil, then turn down the heat and cover with a lid. Simmer for a couple of hours until the venison is tender. Remove from the heat and leave the venison to cool in the sauce. Put all the sauce ingredients into a saucepan just big enough to hold the venison. Put the venison in the sauce and top up with just enough water to cover. Cover with a cartouche (a circle of greaseproof paper that covers the surface of the liquid). Bring to the boil, then turn down the heat and cover with a lid. Simmer for a couple of hours until the venison is tender. Remove from the heat and leave the venison to cool in the sauce. Place the venison, in the sauce, in the fridge to chill, preferably overnight. Place the venison, in the sauce, in the fridge to chill, preferably overnight. A couple of hours before you want to finish cooking the venison, lift it out of the sauce, pat dry and tightly wrap in cling film. Chill for another couple of hours to firm it up. A couple of hours before you want to finish cooking the venison, lift it out of the sauce, pat dry and tightly wrap in cling film. Chill for another couple of hours to firm it up. Return the sauce to the pan and simmer until reduced and sticky. Return the sauce to the pan and simmer until reduced and sticky. Remove the cling film and slice the venison very thinly – no thicker than 5mm/¼in. Heat the vegetable oil in a frying pan over a high heat and fry the venison, basting with the sauce and turning regularly until the meat is dark and sticky. Remove the cling film and slice the venison very thinly – no thicker than 5mm/¼in. Heat the vegetable oil in a frying pan over a high heat and fry the venison, basting with the sauce and turning regularly until the meat is dark and sticky. Recipe tips Most cuts of venison are lean and will work well in this dish: you could use haunch, leg or loin. It’s important to wrap and chill the cooked venison well before slicing."
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} | 94148983d11a657b0bb932a568547d53066fc65d8d4f33b40e923e3af2bab942 | Shredded duck & cucumber lettuce wraps recipe
An average of 5.0 out of 5 stars from 2 ratings Duck legs are marinated in ginger, garlic and Chinese spices and served in an egg fried rice. 2 free-range duck legs, skin on (approximately 460g/1lb) 2 free-range duck legs, skin on (approximately 460g/1lb) 2 garlic cloves, minced2 tbsp fresh grated root ginger2 tbsp rice wine or dry sherry1 tsp Chinese five-spice powder2 tbsp runny honey2 tbsp hoi sin sauce 1 tbsp chilli sauce (ideally chilli bean, chilli garlic or sriracha)1 tbsp dark soy sauce1 pinch sea salt 2 garlic cloves, minced 2 tbsp fresh grated root ginger 2 tbsp rice wine or dry sherry 1 tsp Chinese five-spice powder 2 tbsp runny honey 2 tbsp hoi sin sauce 1 tbsp chilli sauce (ideally chilli bean, chilli garlic or sriracha) 1 tbsp dark soy sauce 1 pinch sea salt 1 iceberg lettuce1½ tbsp vegetable oil50g/1¾oz tinned water chestnuts, drained and sliced4 tbsp spring onions, finely sliced1 tbsp fresh ginger, peeled and finely chopped1 tbsp garlic, peeled and finely chopped1 tbsp rice wine or dry sherry1 tbsp oyster sauce1 tbsp dark soy sauce1 tsp light soy sauce2 tsp sesame oilhoisin sauce for dipping 1 iceberg lettuce 1½ tbsp vegetable oil 50g/1¾oz tinned water chestnuts, drained and sliced 4 tbsp spring onions, finely sliced 1 tbsp fresh ginger, peeled and finely chopped 1 tbsp garlic, peeled and finely chopped 1 tbsp rice wine or dry sherry 1 tbsp oyster sauce 1 tbsp dark soy sauce 1 tsp light soy sauce 2 tsp sesame oil hoisin sauce for dipping 1 tbsp rapeseed oil2 free-range eggs, lightly beaten 1 tbsp rapeseed oil 2 free-range eggs, lightly beaten 1 tbsp rapeseed oil 1 tbsp minced garlic1 tbsp fresh grated root ginger1 red chilli, seeds removed and finely chopped 1 head pak choi, leaves separated and sliced into 3mm strips300g/10½oz cooked Jasmine rice, dressed with 1 tsp toasted sesame oil 1–2 tbsp light soy sauce 1 tbsp toasted sesame oil pinch ground white pepper 1 spring onion, trimmed and sliced into rings 1 tbsp rapeseed oil 1 tbsp minced garlic 1 tbsp fresh grated root ginger 1 red chilli, seeds removed and finely chopped 1 head pak choi, leaves separated and sliced into 3mm strips 300g/10½oz cooked Jasmine rice, dressed with 1 tsp toasted sesame oil 1–2 tbsp light soy sauce 1 tbsp toasted sesame oil pinch ground white pepper 1 spring onion, trimmed and sliced into rings 2 tbsp chilli garlic sauce, shop bought or homemade 2 red chillies, crushed with a pestle and mortar¼ cucumber, thinly sliced1 small clove garlic 1 tbsp mirin 2 tbsp chilli garlic sauce, shop bought or homemade 2 red chillies, crushed with a pestle and mortar ¼ cucumber, thinly sliced 1 small clove garlic 1 tbsp mirin Method To make the duck, place the duck legs in a zip-lock polythene bag, add all of the marinade ingredients and seal. Chill in the fridge and leave to marinate for at least 15 minutes or up to 1 hour. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with baking paper. Place the duck legs in the roasting tin. Roast for 40 minutes and then turn the heat up to 240C/220C Fan/Gas 9. Cook the duck legs for a further 10 minutes until they are medium–well done (the times are approximate as duck leg sizes can vary). Remove and leave the duck to rest for 5 minutes. Shred the boneless side of the duck legs to use in the fried rice. Keep the drumstick to serve. Reserve any roasting juices from the tin. To make the lettuce cups, separate the iceberg lettuce leaves into single cups. Heat a wok over high heat until it is very hot. Add the oil and once hot, add half the duck meat, chestnuts, spring onions, ginger and garlic and stir fry for 2 minutes. Then add the rice wine and oyster and soy sauces, then salt and pepper to taste. Finally, drizzle in the sesame oil and place onto a platter. Arrange the lettuce leaves on a separate platter, put the Hoisin sauce in a small bowl and serve. To make the eggs, heat a wok over a high heat and add the oil. Give the oil a swirl. Add the beaten eggs, stirring for 30 seconds until the eggs are scrambled. Set aside. To make the rice, reheat the wok over a high heat and add the oil. Very quickly add the garlic, ginger and chilli and stir-fry for 1 second. Add the remaining shredded duck and the pak choi, tossing for 5 seconds. Add the rice, stir well, and add the scrambled egg. Season with the soy sauce, sesame oil and white pepper. Give it one last stir. Garnish with the spring onions.Serve the rice immediately with the drumsticks on the side. Spoon the reserved cooking juices over the drumsticks. Serve with the chilli, garlic and chilli sauce. To make the duck, place the duck legs in a zip-lock polythene bag, add all of the marinade ingredients and seal. Chill in the fridge and leave to marinate for at least 15 minutes or up to 1 hour. To make the duck, place the duck legs in a zip-lock polythene bag, add all of the marinade ingredients and seal. Chill in the fridge and leave to marinate for at least 15 minutes or up to 1 hour. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with baking paper. Place the duck legs in the roasting tin. Roast for 40 minutes and then turn the heat up to 240C/220C Fan/Gas 9. Cook the duck legs for a further 10 minutes until they are medium–well done (the times are approximate as duck leg sizes can vary). Remove and leave the duck to rest for 5 minutes. Shred the boneless side of the duck legs to use in the fried rice. Keep the drumstick to serve. Reserve any roasting juices from the tin. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with baking paper. Place the duck legs in the roasting tin. Roast for 40 minutes and then turn the heat up to 240C/220C Fan/Gas 9. Cook the duck legs for a further 10 minutes until they are medium–well done (the times are approximate as duck leg sizes can vary). Remove and leave the duck to rest for 5 minutes. Shred the boneless side of the duck legs to use in the fried rice. Keep the drumstick to serve. Reserve any roasting juices from the tin. To make the lettuce cups, separate the iceberg lettuce leaves into single cups. Heat a wok over high heat until it is very hot. Add the oil and once hot, add half the duck meat, chestnuts, spring onions, ginger and garlic and stir fry for 2 minutes. Then add the rice wine and oyster and soy sauces, then salt and pepper to taste. Finally, drizzle in the sesame oil and place onto a platter. Arrange the lettuce leaves on a separate platter, put the Hoisin sauce in a small bowl and serve. To make the lettuce cups, separate the iceberg lettuce leaves into single cups. Heat a wok over high heat until it is very hot. Add the oil and once hot, add half the duck meat, chestnuts, spring onions, ginger and garlic and stir fry for 2 minutes. Then add the rice wine and oyster and soy sauces, then salt and pepper to taste. Finally, drizzle in the sesame oil and place onto a platter. Arrange the lettuce leaves on a separate platter, put the Hoisin sauce in a small bowl and serve. To make the eggs, heat a wok over a high heat and add the oil. Give the oil a swirl. Add the beaten eggs, stirring for 30 seconds until the eggs are scrambled. Set aside. To make the eggs, heat a wok over a high heat and add the oil. Give the oil a swirl. Add the beaten eggs, stirring for 30 seconds until the eggs are scrambled. Set aside. To make the rice, reheat the wok over a high heat and add the oil. Very quickly add the garlic, ginger and chilli and stir-fry for 1 second. Add the remaining shredded duck and the pak choi, tossing for 5 seconds. Add the rice, stir well, and add the scrambled egg. Season with the soy sauce, sesame oil and white pepper. Give it one last stir. Garnish with the spring onions. To make the rice, reheat the wok over a high heat and add the oil. Very quickly add the garlic, ginger and chilli and stir-fry for 1 second. Add the remaining shredded duck and the pak choi, tossing for 5 seconds. Add the rice, stir well, and add the scrambled egg. Season with the soy sauce, sesame oil and white pepper. Give it one last stir. Garnish with the spring onions. Serve the rice immediately with the drumsticks on the side. Spoon the reserved cooking juices over the drumsticks. Serve with the chilli, garlic and chilli sauce. Serve the rice immediately with the drumsticks on the side. Spoon the reserved cooking juices over the drumsticks. Serve with the chilli, garlic and chilli sauce. Recipe tips Use any greens in the fried rice, such as baby pak choi, spinach, chard, Chinese leaves or Tenderstem broccoli. | {
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"title": "Shredded duck & cucumber lettuce wraps recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Duck legs are marinated in ginger, garlic and Chinese spices and served in an egg fried rice. 2 free-range duck legs, skin on (approximately 460g/1lb) 2 free-range duck legs, skin on (approximately 460g/1lb) 2 garlic cloves, minced2 tbsp fresh grated root ginger2 tbsp rice wine or dry sherry1 tsp Chinese five-spice powder2 tbsp runny honey2 tbsp hoi sin sauce 1 tbsp chilli sauce (ideally chilli bean, chilli garlic or sriracha)1 tbsp dark soy sauce1 pinch sea salt 2 garlic cloves, minced 2 tbsp fresh grated root ginger 2 tbsp rice wine or dry sherry 1 tsp Chinese five-spice powder 2 tbsp runny honey 2 tbsp hoi sin sauce 1 tbsp chilli sauce (ideally chilli bean, chilli garlic or sriracha) 1 tbsp dark soy sauce 1 pinch sea salt 1 iceberg lettuce1½ tbsp vegetable oil50g/1¾oz tinned water chestnuts, drained and sliced4 tbsp spring onions, finely sliced1 tbsp fresh ginger, peeled and finely chopped1 tbsp garlic, peeled and finely chopped1 tbsp rice wine or dry sherry1 tbsp oyster sauce1 tbsp dark soy sauce1 tsp light soy sauce2 tsp sesame oilhoisin sauce for dipping 1 iceberg lettuce 1½ tbsp vegetable oil 50g/1¾oz tinned water chestnuts, drained and sliced 4 tbsp spring onions, finely sliced 1 tbsp fresh ginger, peeled and finely chopped 1 tbsp garlic, peeled and finely chopped 1 tbsp rice wine or dry sherry 1 tbsp oyster sauce 1 tbsp dark soy sauce 1 tsp light soy sauce 2 tsp sesame oil hoisin sauce for dipping 1 tbsp rapeseed oil2 free-range eggs, lightly beaten 1 tbsp rapeseed oil 2 free-range eggs, lightly beaten 1 tbsp rapeseed oil 1 tbsp minced garlic1 tbsp fresh grated root ginger1 red chilli, seeds removed and finely chopped 1 head pak choi, leaves separated and sliced into 3mm strips300g/10½oz cooked Jasmine rice, dressed with 1 tsp toasted sesame oil 1–2 tbsp light soy sauce 1 tbsp toasted sesame oil pinch ground white pepper 1 spring onion, trimmed and sliced into rings 1 tbsp rapeseed oil 1 tbsp minced garlic 1 tbsp fresh grated root ginger 1 red chilli, seeds removed and finely chopped 1 head pak choi, leaves separated and sliced into 3mm strips 300g/10½oz cooked Jasmine rice, dressed with 1 tsp toasted sesame oil 1–2 tbsp light soy sauce 1 tbsp toasted sesame oil pinch ground white pepper 1 spring onion, trimmed and sliced into rings 2 tbsp chilli garlic sauce, shop bought or homemade 2 red chillies, crushed with a pestle and mortar¼ cucumber, thinly sliced1 small clove garlic 1 tbsp mirin 2 tbsp chilli garlic sauce, shop bought or homemade 2 red chillies, crushed with a pestle and mortar ¼ cucumber, thinly sliced 1 small clove garlic 1 tbsp mirin Method To make the duck, place the duck legs in a zip-lock polythene bag, add all of the marinade ingredients and seal. Chill in the fridge and leave to marinate for at least 15 minutes or up to 1 hour. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with baking paper. Place the duck legs in the roasting tin. Roast for 40 minutes and then turn the heat up to 240C/220C Fan/Gas 9. Cook the duck legs for a further 10 minutes until they are medium–well done (the times are approximate as duck leg sizes can vary). Remove and leave the duck to rest for 5 minutes. Shred the boneless side of the duck legs to use in the fried rice. Keep the drumstick to serve. Reserve any roasting juices from the tin. To make the lettuce cups, separate the iceberg lettuce leaves into single cups. Heat a wok over high heat until it is very hot. Add the oil and once hot, add half the duck meat, chestnuts, spring onions, ginger and garlic and stir fry for 2 minutes. Then add the rice wine and oyster and soy sauces, then salt and pepper to taste. Finally, drizzle in the sesame oil and place onto a platter. Arrange the lettuce leaves on a separate platter, put the Hoisin sauce in a small bowl and serve. To make the eggs, heat a wok over a high heat and add the oil. Give the oil a swirl. Add the beaten eggs, stirring for 30 seconds until the eggs are scrambled. Set aside. To make the rice, reheat the wok over a high heat and add the oil. Very quickly add the garlic, ginger and chilli and stir-fry for 1 second. Add the remaining shredded duck and the pak choi, tossing for 5 seconds. Add the rice, stir well, and add the scrambled egg. Season with the soy sauce, sesame oil and white pepper. Give it one last stir. Garnish with the spring onions.Serve the rice immediately with the drumsticks on the side. Spoon the reserved cooking juices over the drumsticks. Serve with the chilli, garlic and chilli sauce. To make the duck, place the duck legs in a zip-lock polythene bag, add all of the marinade ingredients and seal. Chill in the fridge and leave to marinate for at least 15 minutes or up to 1 hour. To make the duck, place the duck legs in a zip-lock polythene bag, add all of the marinade ingredients and seal. Chill in the fridge and leave to marinate for at least 15 minutes or up to 1 hour. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with baking paper. Place the duck legs in the roasting tin. Roast for 40 minutes and then turn the heat up to 240C/220C Fan/Gas 9. Cook the duck legs for a further 10 minutes until they are medium–well done (the times are approximate as duck leg sizes can vary). Remove and leave the duck to rest for 5 minutes. Shred the boneless side of the duck legs to use in the fried rice. Keep the drumstick to serve. Reserve any roasting juices from the tin. Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with baking paper. Place the duck legs in the roasting tin. Roast for 40 minutes and then turn the heat up to 240C/220C Fan/Gas 9. Cook the duck legs for a further 10 minutes until they are medium–well done (the times are approximate as duck leg sizes can vary). Remove and leave the duck to rest for 5 minutes. Shred the boneless side of the duck legs to use in the fried rice. Keep the drumstick to serve. Reserve any roasting juices from the tin. To make the lettuce cups, separate the iceberg lettuce leaves into single cups. Heat a wok over high heat until it is very hot. Add the oil and once hot, add half the duck meat, chestnuts, spring onions, ginger and garlic and stir fry for 2 minutes. Then add the rice wine and oyster and soy sauces, then salt and pepper to taste. Finally, drizzle in the sesame oil and place onto a platter. Arrange the lettuce leaves on a separate platter, put the Hoisin sauce in a small bowl and serve. To make the lettuce cups, separate the iceberg lettuce leaves into single cups. Heat a wok over high heat until it is very hot. Add the oil and once hot, add half the duck meat, chestnuts, spring onions, ginger and garlic and stir fry for 2 minutes. Then add the rice wine and oyster and soy sauces, then salt and pepper to taste. Finally, drizzle in the sesame oil and place onto a platter. Arrange the lettuce leaves on a separate platter, put the Hoisin sauce in a small bowl and serve. To make the eggs, heat a wok over a high heat and add the oil. Give the oil a swirl. Add the beaten eggs, stirring for 30 seconds until the eggs are scrambled. Set aside. To make the eggs, heat a wok over a high heat and add the oil. Give the oil a swirl. Add the beaten eggs, stirring for 30 seconds until the eggs are scrambled. Set aside. To make the rice, reheat the wok over a high heat and add the oil. Very quickly add the garlic, ginger and chilli and stir-fry for 1 second. Add the remaining shredded duck and the pak choi, tossing for 5 seconds. Add the rice, stir well, and add the scrambled egg. Season with the soy sauce, sesame oil and white pepper. Give it one last stir. Garnish with the spring onions. To make the rice, reheat the wok over a high heat and add the oil. Very quickly add the garlic, ginger and chilli and stir-fry for 1 second. Add the remaining shredded duck and the pak choi, tossing for 5 seconds. Add the rice, stir well, and add the scrambled egg. Season with the soy sauce, sesame oil and white pepper. Give it one last stir. Garnish with the spring onions. Serve the rice immediately with the drumsticks on the side. Spoon the reserved cooking juices over the drumsticks. Serve with the chilli, garlic and chilli sauce. Serve the rice immediately with the drumsticks on the side. Spoon the reserved cooking juices over the drumsticks. Serve with the chilli, garlic and chilli sauce. Recipe tips Use any greens in the fried rice, such as baby pak choi, spinach, chard, Chinese leaves or Tenderstem broccoli."
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} | dc50324ba0d798fc725675df410839294f6b8f11d8aae50153fbd47f20c88af3 | Bubble and squeak with poached egg and hollandaise sauce recipe
An average of 5.0 out of 5 stars from 1 rating 675g/1½ lb Maris Piper potatoes, peeled and cut into chunks 225g/8oz curly kale or spring cabbage, thinly sliced 25g/1oz butter 1 leek or small onion, chopped 150ml/5fl oz full-cream milk freshly ground white pepper 6 rashers streaky bacon, cut into lardons2 tbsp white wine vinegar4 free-range eggsready-made hollandaise sauce, to serve 675g/1½ lb Maris Piper potatoes, peeled and cut into chunks 225g/8oz curly kale or spring cabbage, thinly sliced 25g/1oz butter 1 leek or small onion, chopped 150ml/5fl oz full-cream milk freshly ground white pepper 6 rashers streaky bacon, cut into lardons 2 tbsp white wine vinegar 4 free-range eggs ready-made hollandaise sauce, to serve Method Put the potatoes in a large pan of salted water (one teaspoon of salt per 600ml/ pint water). Bring to the boil and simmer until tender. Put 1 cm/½ inch of water into a large pan and bring to the boil. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes, until just tender.Drain the cooked potatoes and leave the steam to die down. Drain the cabbage well. Using the same pan, melt the butter, then add the leek or onion and cook gently for 7-8 minutes, or until softened but still translucent.Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage, milk and white pepper to taste. Mix together well.Heat a frying pan until hot and add the bacon and fry until crisp. Add the bacon to the potato mix and form into four patties.Heat the frying pan. Place patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes.Meanwhile, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.To serve, place the bubble and squeak on a plate and top with the eggs and a spoonful of hollandaise sauce. Put the potatoes in a large pan of salted water (one teaspoon of salt per 600ml/ pint water). Bring to the boil and simmer until tender. Put the potatoes in a large pan of salted water (one teaspoon of salt per 600ml/ pint water). Bring to the boil and simmer until tender. Put 1 cm/½ inch of water into a large pan and bring to the boil. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes, until just tender. Put 1 cm/½ inch of water into a large pan and bring to the boil. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes, until just tender. Drain the cooked potatoes and leave the steam to die down. Drain the cabbage well. Drain the cooked potatoes and leave the steam to die down. Drain the cabbage well. Using the same pan, melt the butter, then add the leek or onion and cook gently for 7-8 minutes, or until softened but still translucent. Using the same pan, melt the butter, then add the leek or onion and cook gently for 7-8 minutes, or until softened but still translucent. Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage, milk and white pepper to taste. Mix together well. Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage, milk and white pepper to taste. Mix together well. Heat a frying pan until hot and add the bacon and fry until crisp. Add the bacon to the potato mix and form into four patties. Heat a frying pan until hot and add the bacon and fry until crisp. Add the bacon to the potato mix and form into four patties. Heat the frying pan. Place patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes. Heat the frying pan. Place patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes. Meanwhile, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. Meanwhile, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. To serve, place the bubble and squeak on a plate and top with the eggs and a spoonful of hollandaise sauce. To serve, place the bubble and squeak on a plate and top with the eggs and a spoonful of hollandaise sauce. | {
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"title": "Bubble and squeak with poached egg and hollandaise sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 675g/1½ lb Maris Piper potatoes, peeled and cut into chunks 225g/8oz curly kale or spring cabbage, thinly sliced 25g/1oz butter 1 leek or small onion, chopped 150ml/5fl oz full-cream milk freshly ground white pepper 6 rashers streaky bacon, cut into lardons2 tbsp white wine vinegar4 free-range eggsready-made hollandaise sauce, to serve 675g/1½ lb Maris Piper potatoes, peeled and cut into chunks 225g/8oz curly kale or spring cabbage, thinly sliced 25g/1oz butter 1 leek or small onion, chopped 150ml/5fl oz full-cream milk freshly ground white pepper 6 rashers streaky bacon, cut into lardons 2 tbsp white wine vinegar 4 free-range eggs ready-made hollandaise sauce, to serve Method Put the potatoes in a large pan of salted water (one teaspoon of salt per 600ml/ pint water). Bring to the boil and simmer until tender. Put 1 cm/½ inch of water into a large pan and bring to the boil. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes, until just tender.Drain the cooked potatoes and leave the steam to die down. Drain the cabbage well. Using the same pan, melt the butter, then add the leek or onion and cook gently for 7-8 minutes, or until softened but still translucent.Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage, milk and white pepper to taste. Mix together well.Heat a frying pan until hot and add the bacon and fry until crisp. Add the bacon to the potato mix and form into four patties.Heat the frying pan. Place patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes.Meanwhile, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.To serve, place the bubble and squeak on a plate and top with the eggs and a spoonful of hollandaise sauce. Put the potatoes in a large pan of salted water (one teaspoon of salt per 600ml/ pint water). Bring to the boil and simmer until tender. Put the potatoes in a large pan of salted water (one teaspoon of salt per 600ml/ pint water). Bring to the boil and simmer until tender. Put 1 cm/½ inch of water into a large pan and bring to the boil. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes, until just tender. Put 1 cm/½ inch of water into a large pan and bring to the boil. Add half a teaspoon of salt and the cabbage and cook over a vigorous heat for 4-5 minutes, until just tender. Drain the cooked potatoes and leave the steam to die down. Drain the cabbage well. Drain the cooked potatoes and leave the steam to die down. Drain the cabbage well. Using the same pan, melt the butter, then add the leek or onion and cook gently for 7-8 minutes, or until softened but still translucent. Using the same pan, melt the butter, then add the leek or onion and cook gently for 7-8 minutes, or until softened but still translucent. Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage, milk and white pepper to taste. Mix together well. Pass the potatoes through a potato ricer (if you do not have one you can use a masher) into the pan and add the cabbage, milk and white pepper to taste. Mix together well. Heat a frying pan until hot and add the bacon and fry until crisp. Add the bacon to the potato mix and form into four patties. Heat a frying pan until hot and add the bacon and fry until crisp. Add the bacon to the potato mix and form into four patties. Heat the frying pan. Place patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes. Heat the frying pan. Place patties in the hot pan and cook for 2-3 minutes, or until golden brown, then flip and cook for another 2-3 minutes. Meanwhile, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. Meanwhile, bring a pan of salted water to the boil and add the vinegar. Whisk the water to create a whirlpool and once settled, crack an egg in. Simmer for 2-3 minutes, remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs. To serve, place the bubble and squeak on a plate and top with the eggs and a spoonful of hollandaise sauce. To serve, place the bubble and squeak on a plate and top with the eggs and a spoonful of hollandaise sauce."
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} | 3e5aecf67d891c0ca9bad4aa60641f81b4bc64ae2e1062575a0d1edc67b8b330 | Easy vegetarian pho with tofu recipe
An average of 3.0 out of 5 stars from 3 ratings Charred ginger and shallots add extra flavour to this easy vegetarian pho with tofu and lots of aromatic herbs. 4cm piece fresh ginger, peeled and thinly sliced6 Thai shallots or 1 banana shallot, halved2 dried red chillies2 fresh red chillies, 1 left whole, 1 thinly sliced2 star anise1 tbsp coriander seeds4 green cardamon pods2 cloves garlic, peeled and sliced600ml/21fl oz vegetable stockpiece dried kombu 25g/1oz palm sugar 1 tbsp nutritional yeast flakes200g/7oz fat rice noodlesvegetable oil, for deep-frying4 baby carrots, peeled, then peeled into strips100g/3½oz bean sprouts150g/5½oz puffed tofu2 tbsp coriander leaves, left whole2 tbsp mint leaves, left whole2 tbsp basil leaves, left whole2 fresh limes, 1 juiced and 1 cut into wedges4 spring onions, thinly sliced 4cm piece fresh ginger, peeled and thinly sliced 6 Thai shallots or 1 banana shallot, halved 2 dried red chillies 2 fresh red chillies, 1 left whole, 1 thinly sliced 2 star anise 1 tbsp coriander seeds 4 green cardamon pods 2 cloves garlic, peeled and sliced 600ml/21fl oz vegetable stock piece dried kombu 25g/1oz palm sugar 1 tbsp nutritional yeast flakes 200g/7oz fat rice noodles vegetable oil, for deep-frying 4 baby carrots, peeled, then peeled into strips 100g/3½oz bean sprouts 150g/5½oz puffed tofu 2 tbsp coriander leaves, left whole 2 tbsp mint leaves, left whole 2 tbsp basil leaves, left whole 2 fresh limes, 1 juiced and 1 cut into wedges 4 spring onions, thinly sliced 3 tbsp rice wine vinegar6 tbsp hoisin sauce3 tbsp runny honey3 tbsp soy sauce4 tbsp gochujang1 tsp fresh ginger, peeled and grated1 clove garlic, peeled and grated 3 tbsp rice wine vinegar 6 tbsp hoisin sauce 3 tbsp runny honey 3 tbsp soy sauce 4 tbsp gochujang 1 tsp fresh ginger, peeled and grated 1 clove garlic, peeled and grated Method Heat a frying pan over a high heat and fry the ginger and shallots and the whole red chilli, until they are charred and blackened. While they are cooking place the dried red chillies, star anise, coriander seeds and green cardamon pods in a frying pan and toast for 1 minute. Add the toasted spices garlic, vegetable stock, kombu, palm sugar and the charred ginger and shallots to a large saucepan and simmer for 20-30 minutes. Strain and set aside. Place the liquid back into the large saucepan. Add the noodles and cook in the stock according to the packet instructions. Mix all the sauce ingredients together in a bowl. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the tofu for 1 minute, until crisp, then drain on kitchen paper and coat in the spicy sauce. Pour the noodles and broth into serving bowls and top with the carrot strips, bean sprouts, coated tofu, coriander, mint, basil, fresh lime juice, sliced red chillies and spring onions. Serve with lime wedges on the side. Heat a frying pan over a high heat and fry the ginger and shallots and the whole red chilli, until they are charred and blackened. Heat a frying pan over a high heat and fry the ginger and shallots and the whole red chilli, until they are charred and blackened. While they are cooking place the dried red chillies, star anise, coriander seeds and green cardamon pods in a frying pan and toast for 1 minute. While they are cooking place the dried red chillies, star anise, coriander seeds and green cardamon pods in a frying pan and toast for 1 minute. Add the toasted spices garlic, vegetable stock, kombu, palm sugar and the charred ginger and shallots to a large saucepan and simmer for 20-30 minutes. Strain and set aside. Place the liquid back into the large saucepan. Add the toasted spices garlic, vegetable stock, kombu, palm sugar and the charred ginger and shallots to a large saucepan and simmer for 20-30 minutes. Strain and set aside. Place the liquid back into the large saucepan. Add the noodles and cook in the stock according to the packet instructions. Add the noodles and cook in the stock according to the packet instructions. Mix all the sauce ingredients together in a bowl. Mix all the sauce ingredients together in a bowl. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the tofu for 1 minute, until crisp, then drain on kitchen paper and coat in the spicy sauce. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the tofu for 1 minute, until crisp, then drain on kitchen paper and coat in the spicy sauce. Pour the noodles and broth into serving bowls and top with the carrot strips, bean sprouts, coated tofu, coriander, mint, basil, fresh lime juice, sliced red chillies and spring onions. Serve with lime wedges on the side. Pour the noodles and broth into serving bowls and top with the carrot strips, bean sprouts, coated tofu, coriander, mint, basil, fresh lime juice, sliced red chillies and spring onions. Serve with lime wedges on the side. | {
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"title": "Easy vegetarian pho with tofu recipe",
"content": "An average of 3.0 out of 5 stars from 3 ratings Charred ginger and shallots add extra flavour to this easy vegetarian pho with tofu and lots of aromatic herbs. 4cm piece fresh ginger, peeled and thinly sliced6 Thai shallots or 1 banana shallot, halved2 dried red chillies2 fresh red chillies, 1 left whole, 1 thinly sliced2 star anise1 tbsp coriander seeds4 green cardamon pods2 cloves garlic, peeled and sliced600ml/21fl oz vegetable stockpiece dried kombu 25g/1oz palm sugar 1 tbsp nutritional yeast flakes200g/7oz fat rice noodlesvegetable oil, for deep-frying4 baby carrots, peeled, then peeled into strips100g/3½oz bean sprouts150g/5½oz puffed tofu2 tbsp coriander leaves, left whole2 tbsp mint leaves, left whole2 tbsp basil leaves, left whole2 fresh limes, 1 juiced and 1 cut into wedges4 spring onions, thinly sliced 4cm piece fresh ginger, peeled and thinly sliced 6 Thai shallots or 1 banana shallot, halved 2 dried red chillies 2 fresh red chillies, 1 left whole, 1 thinly sliced 2 star anise 1 tbsp coriander seeds 4 green cardamon pods 2 cloves garlic, peeled and sliced 600ml/21fl oz vegetable stock piece dried kombu 25g/1oz palm sugar 1 tbsp nutritional yeast flakes 200g/7oz fat rice noodles vegetable oil, for deep-frying 4 baby carrots, peeled, then peeled into strips 100g/3½oz bean sprouts 150g/5½oz puffed tofu 2 tbsp coriander leaves, left whole 2 tbsp mint leaves, left whole 2 tbsp basil leaves, left whole 2 fresh limes, 1 juiced and 1 cut into wedges 4 spring onions, thinly sliced 3 tbsp rice wine vinegar6 tbsp hoisin sauce3 tbsp runny honey3 tbsp soy sauce4 tbsp gochujang1 tsp fresh ginger, peeled and grated1 clove garlic, peeled and grated 3 tbsp rice wine vinegar 6 tbsp hoisin sauce 3 tbsp runny honey 3 tbsp soy sauce 4 tbsp gochujang 1 tsp fresh ginger, peeled and grated 1 clove garlic, peeled and grated Method Heat a frying pan over a high heat and fry the ginger and shallots and the whole red chilli, until they are charred and blackened. While they are cooking place the dried red chillies, star anise, coriander seeds and green cardamon pods in a frying pan and toast for 1 minute. Add the toasted spices garlic, vegetable stock, kombu, palm sugar and the charred ginger and shallots to a large saucepan and simmer for 20-30 minutes. Strain and set aside. Place the liquid back into the large saucepan. Add the noodles and cook in the stock according to the packet instructions. Mix all the sauce ingredients together in a bowl. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the tofu for 1 minute, until crisp, then drain on kitchen paper and coat in the spicy sauce. Pour the noodles and broth into serving bowls and top with the carrot strips, bean sprouts, coated tofu, coriander, mint, basil, fresh lime juice, sliced red chillies and spring onions. Serve with lime wedges on the side. Heat a frying pan over a high heat and fry the ginger and shallots and the whole red chilli, until they are charred and blackened. Heat a frying pan over a high heat and fry the ginger and shallots and the whole red chilli, until they are charred and blackened. While they are cooking place the dried red chillies, star anise, coriander seeds and green cardamon pods in a frying pan and toast for 1 minute. While they are cooking place the dried red chillies, star anise, coriander seeds and green cardamon pods in a frying pan and toast for 1 minute. Add the toasted spices garlic, vegetable stock, kombu, palm sugar and the charred ginger and shallots to a large saucepan and simmer for 20-30 minutes. Strain and set aside. Place the liquid back into the large saucepan. Add the toasted spices garlic, vegetable stock, kombu, palm sugar and the charred ginger and shallots to a large saucepan and simmer for 20-30 minutes. Strain and set aside. Place the liquid back into the large saucepan. Add the noodles and cook in the stock according to the packet instructions. Add the noodles and cook in the stock according to the packet instructions. Mix all the sauce ingredients together in a bowl. Mix all the sauce ingredients together in a bowl. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the tofu for 1 minute, until crisp, then drain on kitchen paper and coat in the spicy sauce. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the tofu for 1 minute, until crisp, then drain on kitchen paper and coat in the spicy sauce. Pour the noodles and broth into serving bowls and top with the carrot strips, bean sprouts, coated tofu, coriander, mint, basil, fresh lime juice, sliced red chillies and spring onions. Serve with lime wedges on the side. Pour the noodles and broth into serving bowls and top with the carrot strips, bean sprouts, coated tofu, coriander, mint, basil, fresh lime juice, sliced red chillies and spring onions. Serve with lime wedges on the side."
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} | f4bd469d8b642c6e87bbfe8f3b309beaab99e49b2f2f5db242d218cc2564f933 | Rösti with smoked salmon and bacon caper dressing recipe
An average of 4.0 out of 5 stars from 1 rating Try these easy potato röstis from Saturday Kitchen made extra special with smoked salmon for a quick festive brunch. 1 tbsp vegetable oil 3 rashers smoked streaky bacon 1 banana shallot, chopped 2 tbsp baby capers, chopped 3 tbsp olive oil 1 tbsp sherry vinegar 1 bunch fresh chives, chopped 1 tbsp vegetable oil 3 rashers smoked streaky bacon 1 banana shallot, chopped 2 tbsp baby capers, chopped 3 tbsp olive oil 1 tbsp sherry vinegar 1 bunch fresh chives, chopped 2 large potatoes, peeled 1 bunch fresh dill, chopped 3 tbsp horseradish sauce 50g/1¾oz clarified buttersalt and freshly ground black pepper 2 large potatoes, peeled 1 bunch fresh dill, chopped 3 tbsp horseradish sauce 50g/1¾oz clarified butter salt and freshly ground black pepper 150g/5½oz smoked salmon 150g/5½oz smoked salmon Method To make the bacon and caper dressing, heat the oil in a frying pan over a medium-high heat. Add the bacon and fry for 5 minutes or until crispy.Remove the bacon from the pan and chop into small pieces, then place in a small bowl. Mix in the bacon fat from the pan, then stir in the shallots, capers, oil, sherry vinegar and chives. Set aside. To make the potato rösti, grate the potatoes and squeeze out the excess water. Place in a bowl and mix with the dill and horseradish sauce. Season well with salt and pepper.Shape the röstis, into 8cm rounds.Add the clarified butter to a frying pan set over a high heat to melt, then add the röstis and cook for 5 minutes on each side, or until golden on both sides. You may need to cook in batches. To serve, transfer the cooked röstis to a plate then arrange the smoked salmon over the top. Spoon over the dressing. To make the bacon and caper dressing, heat the oil in a frying pan over a medium-high heat. Add the bacon and fry for 5 minutes or until crispy. To make the bacon and caper dressing, heat the oil in a frying pan over a medium-high heat. Add the bacon and fry for 5 minutes or until crispy. Remove the bacon from the pan and chop into small pieces, then place in a small bowl. Mix in the bacon fat from the pan, then stir in the shallots, capers, oil, sherry vinegar and chives. Set aside. Remove the bacon from the pan and chop into small pieces, then place in a small bowl. Mix in the bacon fat from the pan, then stir in the shallots, capers, oil, sherry vinegar and chives. Set aside. To make the potato rösti, grate the potatoes and squeeze out the excess water. Place in a bowl and mix with the dill and horseradish sauce. Season well with salt and pepper. To make the potato rösti, grate the potatoes and squeeze out the excess water. Place in a bowl and mix with the dill and horseradish sauce. Season well with salt and pepper. Shape the röstis, into 8cm rounds. Shape the röstis, into 8cm rounds. Add the clarified butter to a frying pan set over a high heat to melt, then add the röstis and cook for 5 minutes on each side, or until golden on both sides. You may need to cook in batches. Add the clarified butter to a frying pan set over a high heat to melt, then add the röstis and cook for 5 minutes on each side, or until golden on both sides. You may need to cook in batches. To serve, transfer the cooked röstis to a plate then arrange the smoked salmon over the top. Spoon over the dressing. To serve, transfer the cooked röstis to a plate then arrange the smoked salmon over the top. Spoon over the dressing. | {
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"title": "Rösti with smoked salmon and bacon caper dressing recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Try these easy potato röstis from Saturday Kitchen made extra special with smoked salmon for a quick festive brunch. 1 tbsp vegetable oil 3 rashers smoked streaky bacon 1 banana shallot, chopped 2 tbsp baby capers, chopped 3 tbsp olive oil 1 tbsp sherry vinegar 1 bunch fresh chives, chopped 1 tbsp vegetable oil 3 rashers smoked streaky bacon 1 banana shallot, chopped 2 tbsp baby capers, chopped 3 tbsp olive oil 1 tbsp sherry vinegar 1 bunch fresh chives, chopped 2 large potatoes, peeled 1 bunch fresh dill, chopped 3 tbsp horseradish sauce 50g/1¾oz clarified buttersalt and freshly ground black pepper 2 large potatoes, peeled 1 bunch fresh dill, chopped 3 tbsp horseradish sauce 50g/1¾oz clarified butter salt and freshly ground black pepper 150g/5½oz smoked salmon 150g/5½oz smoked salmon Method To make the bacon and caper dressing, heat the oil in a frying pan over a medium-high heat. Add the bacon and fry for 5 minutes or until crispy.Remove the bacon from the pan and chop into small pieces, then place in a small bowl. Mix in the bacon fat from the pan, then stir in the shallots, capers, oil, sherry vinegar and chives. Set aside. To make the potato rösti, grate the potatoes and squeeze out the excess water. Place in a bowl and mix with the dill and horseradish sauce. Season well with salt and pepper.Shape the röstis, into 8cm rounds.Add the clarified butter to a frying pan set over a high heat to melt, then add the röstis and cook for 5 minutes on each side, or until golden on both sides. You may need to cook in batches. To serve, transfer the cooked röstis to a plate then arrange the smoked salmon over the top. Spoon over the dressing. To make the bacon and caper dressing, heat the oil in a frying pan over a medium-high heat. Add the bacon and fry for 5 minutes or until crispy. To make the bacon and caper dressing, heat the oil in a frying pan over a medium-high heat. Add the bacon and fry for 5 minutes or until crispy. Remove the bacon from the pan and chop into small pieces, then place in a small bowl. Mix in the bacon fat from the pan, then stir in the shallots, capers, oil, sherry vinegar and chives. Set aside. Remove the bacon from the pan and chop into small pieces, then place in a small bowl. Mix in the bacon fat from the pan, then stir in the shallots, capers, oil, sherry vinegar and chives. Set aside. To make the potato rösti, grate the potatoes and squeeze out the excess water. Place in a bowl and mix with the dill and horseradish sauce. Season well with salt and pepper. To make the potato rösti, grate the potatoes and squeeze out the excess water. Place in a bowl and mix with the dill and horseradish sauce. Season well with salt and pepper. Shape the röstis, into 8cm rounds. Shape the röstis, into 8cm rounds. Add the clarified butter to a frying pan set over a high heat to melt, then add the röstis and cook for 5 minutes on each side, or until golden on both sides. You may need to cook in batches. Add the clarified butter to a frying pan set over a high heat to melt, then add the röstis and cook for 5 minutes on each side, or until golden on both sides. You may need to cook in batches. To serve, transfer the cooked röstis to a plate then arrange the smoked salmon over the top. Spoon over the dressing. To serve, transfer the cooked röstis to a plate then arrange the smoked salmon over the top. Spoon over the dressing."
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} | 58482e8d970e72047f5dc04a478d1969adf8ab3c8d029f4fb0565634685d1954 | Crab salad recipe
An average of 0.0 out of 5 stars from 0 ratings This salad contains white and brown crab meat and is served with crispy Little Gem lettuce leaves. 200g/7oz fresh picked white crab meat 1 tbsp chopped fresh tarragon1 tbsp chopped fresh chervil 1 tbsp snipped fresh chives1 lemon, juice onlypinch of cayenne pepper 1 tbsp olive oilsalt and freshly ground black pepper 200g/7oz fresh picked white crab meat 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh chervil 1 tbsp snipped fresh chives 1 lemon, juice only pinch of cayenne pepper 1 tbsp olive oil salt and freshly ground black pepper 200g/7oz fresh picked brown crab meat 1 tbsp tomato ketchup ½ tsp Dijon mustard ½ tsp horseradish sauce 1 tsp anchovy essence 2 tsp cognac salt and freshly ground black pepper 200g/7oz fresh picked brown crab meat 1 tbsp tomato ketchup ½ tsp Dijon mustard ½ tsp horseradish sauce 1 tsp anchovy essence 2 tsp cognac salt and freshly ground black pepper 2 Little Gem lettuces, chopped 1 tbsp olive oil1 tsp moscatel vinegar200g/7oz roasted red peppers, cut into strips 2 Little Gem lettuces, chopped 1 tbsp olive oil 1 tsp moscatel vinegar 200g/7oz roasted red peppers, cut into strips Method To make the crab vinaigrette, mix the white crab meat with the remaining ingredients in a bowl. Season with salt and pepper and set aside. To make the brown crab dressing, blitz the brown meat in a food processor or blender. Add the other ingredients, season with salt and pepper, mix and set aside.To serve, spoon the brown crab dressing into a serving bowl. Dress the lettuce with the oil and vinegar, add the pepper strips and pile on the white crab vinaigrette. Serve. To make the crab vinaigrette, mix the white crab meat with the remaining ingredients in a bowl. Season with salt and pepper and set aside. To make the crab vinaigrette, mix the white crab meat with the remaining ingredients in a bowl. Season with salt and pepper and set aside. To make the brown crab dressing, blitz the brown meat in a food processor or blender. Add the other ingredients, season with salt and pepper, mix and set aside. To make the brown crab dressing, blitz the brown meat in a food processor or blender. Add the other ingredients, season with salt and pepper, mix and set aside. To serve, spoon the brown crab dressing into a serving bowl. Dress the lettuce with the oil and vinegar, add the pepper strips and pile on the white crab vinaigrette. Serve. To serve, spoon the brown crab dressing into a serving bowl. Dress the lettuce with the oil and vinegar, add the pepper strips and pile on the white crab vinaigrette. Serve. | {
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"title": "Crab salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This salad contains white and brown crab meat and is served with crispy Little Gem lettuce leaves. 200g/7oz fresh picked white crab meat 1 tbsp chopped fresh tarragon1 tbsp chopped fresh chervil 1 tbsp snipped fresh chives1 lemon, juice onlypinch of cayenne pepper 1 tbsp olive oilsalt and freshly ground black pepper 200g/7oz fresh picked white crab meat 1 tbsp chopped fresh tarragon 1 tbsp chopped fresh chervil 1 tbsp snipped fresh chives 1 lemon, juice only pinch of cayenne pepper 1 tbsp olive oil salt and freshly ground black pepper 200g/7oz fresh picked brown crab meat 1 tbsp tomato ketchup ½ tsp Dijon mustard ½ tsp horseradish sauce 1 tsp anchovy essence 2 tsp cognac salt and freshly ground black pepper 200g/7oz fresh picked brown crab meat 1 tbsp tomato ketchup ½ tsp Dijon mustard ½ tsp horseradish sauce 1 tsp anchovy essence 2 tsp cognac salt and freshly ground black pepper 2 Little Gem lettuces, chopped 1 tbsp olive oil1 tsp moscatel vinegar200g/7oz roasted red peppers, cut into strips 2 Little Gem lettuces, chopped 1 tbsp olive oil 1 tsp moscatel vinegar 200g/7oz roasted red peppers, cut into strips Method To make the crab vinaigrette, mix the white crab meat with the remaining ingredients in a bowl. Season with salt and pepper and set aside. To make the brown crab dressing, blitz the brown meat in a food processor or blender. Add the other ingredients, season with salt and pepper, mix and set aside.To serve, spoon the brown crab dressing into a serving bowl. Dress the lettuce with the oil and vinegar, add the pepper strips and pile on the white crab vinaigrette. Serve. To make the crab vinaigrette, mix the white crab meat with the remaining ingredients in a bowl. Season with salt and pepper and set aside. To make the crab vinaigrette, mix the white crab meat with the remaining ingredients in a bowl. Season with salt and pepper and set aside. To make the brown crab dressing, blitz the brown meat in a food processor or blender. Add the other ingredients, season with salt and pepper, mix and set aside. To make the brown crab dressing, blitz the brown meat in a food processor or blender. Add the other ingredients, season with salt and pepper, mix and set aside. To serve, spoon the brown crab dressing into a serving bowl. Dress the lettuce with the oil and vinegar, add the pepper strips and pile on the white crab vinaigrette. Serve. To serve, spoon the brown crab dressing into a serving bowl. Dress the lettuce with the oil and vinegar, add the pepper strips and pile on the white crab vinaigrette. Serve."
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} | 1a534d11504bea25f6c8fe604913b0dfebfb53ddd20287b6920805b21330e39e | Mini smoked salmon and dill cakes recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/minismokedsalmonandd_68058_16x9.jpg These easy little fish cakes have a little smokiness and heat from the horseradish, perfect for a cocktail party. 250g/9oz floury potatoes, such as maris piper, desirée or king edward, cut into large chunks2 tbsp cream cheese200g/7oz smoked salmon2 tbsp roughly chopped fresh dill 1 lemon, zest only, finely grated1 tsp horseradish sauce 1 tbsp drained capers, chopped (optional)salt and freshly ground black pepper4 heaped tbsp fresh breadcrumbsolive oil 250g/9oz floury potatoes, such as maris piper, desirée or king edward, cut into large chunks 2 tbsp cream cheese 200g/7oz smoked salmon 2 tbsp roughly chopped fresh dill 1 lemon, zest only, finely grated 1 tsp horseradish sauce 1 tbsp drained capers, chopped (optional) salt and freshly ground black pepper 4 heaped tbsp fresh breadcrumbs olive oil Method Preheat the oven to 200C/400F/Gas 6.Boil the potatoes in unsalted water for about 20 minutes until tender. There's no need to add salt to the water as the smoked salmon will provide the required saltiness. Drain, leave to cool for a couple of minutes, allowing the steam to evaporate, and then mash with the cream cheese until smooth.Chop the smoked salmon and mix with the mashed potatoes, dill, lemon zest, horseradish and capers, if using, and season with salt and pepper. Shape into walnut-sized balls and flatten gently. Lightly coat each one with the breadcrumbs and place on an oiled baking sheet. Either cook straight away or refrigerate until needed.To cook, drizzle over a little olive oil and bake in the oven for 10-12 minutes, turning after 5 minutes or until golden. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Boil the potatoes in unsalted water for about 20 minutes until tender. There's no need to add salt to the water as the smoked salmon will provide the required saltiness. Drain, leave to cool for a couple of minutes, allowing the steam to evaporate, and then mash with the cream cheese until smooth. Boil the potatoes in unsalted water for about 20 minutes until tender. There's no need to add salt to the water as the smoked salmon will provide the required saltiness. Drain, leave to cool for a couple of minutes, allowing the steam to evaporate, and then mash with the cream cheese until smooth. Chop the smoked salmon and mix with the mashed potatoes, dill, lemon zest, horseradish and capers, if using, and season with salt and pepper. Shape into walnut-sized balls and flatten gently. Lightly coat each one with the breadcrumbs and place on an oiled baking sheet. Either cook straight away or refrigerate until needed. Chop the smoked salmon and mix with the mashed potatoes, dill, lemon zest, horseradish and capers, if using, and season with salt and pepper. Shape into walnut-sized balls and flatten gently. Lightly coat each one with the breadcrumbs and place on an oiled baking sheet. Either cook straight away or refrigerate until needed. To cook, drizzle over a little olive oil and bake in the oven for 10-12 minutes, turning after 5 minutes or until golden. To cook, drizzle over a little olive oil and bake in the oven for 10-12 minutes, turning after 5 minutes or until golden. | {
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"title": "Mini smoked salmon and dill cakes recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/minismokedsalmonandd_68058_16x9.jpg These easy little fish cakes have a little smokiness and heat from the horseradish, perfect for a cocktail party. 250g/9oz floury potatoes, such as maris piper, desirée or king edward, cut into large chunks2 tbsp cream cheese200g/7oz smoked salmon2 tbsp roughly chopped fresh dill 1 lemon, zest only, finely grated1 tsp horseradish sauce 1 tbsp drained capers, chopped (optional)salt and freshly ground black pepper4 heaped tbsp fresh breadcrumbsolive oil 250g/9oz floury potatoes, such as maris piper, desirée or king edward, cut into large chunks 2 tbsp cream cheese 200g/7oz smoked salmon 2 tbsp roughly chopped fresh dill 1 lemon, zest only, finely grated 1 tsp horseradish sauce 1 tbsp drained capers, chopped (optional) salt and freshly ground black pepper 4 heaped tbsp fresh breadcrumbs olive oil Method Preheat the oven to 200C/400F/Gas 6.Boil the potatoes in unsalted water for about 20 minutes until tender. There's no need to add salt to the water as the smoked salmon will provide the required saltiness. Drain, leave to cool for a couple of minutes, allowing the steam to evaporate, and then mash with the cream cheese until smooth.Chop the smoked salmon and mix with the mashed potatoes, dill, lemon zest, horseradish and capers, if using, and season with salt and pepper. Shape into walnut-sized balls and flatten gently. Lightly coat each one with the breadcrumbs and place on an oiled baking sheet. Either cook straight away or refrigerate until needed.To cook, drizzle over a little olive oil and bake in the oven for 10-12 minutes, turning after 5 minutes or until golden. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Boil the potatoes in unsalted water for about 20 minutes until tender. There's no need to add salt to the water as the smoked salmon will provide the required saltiness. Drain, leave to cool for a couple of minutes, allowing the steam to evaporate, and then mash with the cream cheese until smooth. Boil the potatoes in unsalted water for about 20 minutes until tender. There's no need to add salt to the water as the smoked salmon will provide the required saltiness. Drain, leave to cool for a couple of minutes, allowing the steam to evaporate, and then mash with the cream cheese until smooth. Chop the smoked salmon and mix with the mashed potatoes, dill, lemon zest, horseradish and capers, if using, and season with salt and pepper. Shape into walnut-sized balls and flatten gently. Lightly coat each one with the breadcrumbs and place on an oiled baking sheet. Either cook straight away or refrigerate until needed. Chop the smoked salmon and mix with the mashed potatoes, dill, lemon zest, horseradish and capers, if using, and season with salt and pepper. Shape into walnut-sized balls and flatten gently. Lightly coat each one with the breadcrumbs and place on an oiled baking sheet. Either cook straight away or refrigerate until needed. To cook, drizzle over a little olive oil and bake in the oven for 10-12 minutes, turning after 5 minutes or until golden. To cook, drizzle over a little olive oil and bake in the oven for 10-12 minutes, turning after 5 minutes or until golden."
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} | 6fcc5bf5bba2a132ec9bdf432d2e84269eafc629e230e9ca65287295cccbb326 | Smoked mackerel pâté with treacle bread recipe
Smoked mackerel pâté with treacle bread and beetroot pickle An average of 4.1 out of 5 stars from 25 ratings This fish pâté is served with freshly made bread and a spicy beetroot pickle. The bread does not need bread flour, but uses plain and self-raising. butter, for greasing225g/8oz plain flour, plus extra for dusting225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder)1 tsp bicarbonate of soda 2 tbsp black treacle (or use maple syrup, honey, pomegranate molasses or golden syrup)50g/1¾oz porridge oats, plus 1 tbsp for sprinkling (these are to add texture - can be left out if none available)475ml/17fl oz milk1 tsp sea salt butter, for greasing 225g/8oz plain flour, plus extra for dusting 225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder) 1 tsp bicarbonate of soda 2 tbsp black treacle (or use maple syrup, honey, pomegranate molasses or golden syrup) 50g/1¾oz porridge oats, plus 1 tbsp for sprinkling (these are to add texture - can be left out if none available) 475ml/17fl oz milk 1 tsp sea salt 500g/1lb 2oz smoked mackerel, skin and bones removed, flesh flaked (alternatively use any cooked or smoked fish such as salmon, mackerel, sardines or tinned crab meat)350g/12oz cream cheese (or crème fraîche or cottage cheese)50g/1¾oz plain yoghurt1 tbsp horseradish sauce (or Dijon mustard or wasabi paste)1 lemon, juice only sea salt and freshly ground black pepper 500g/1lb 2oz smoked mackerel, skin and bones removed, flesh flaked (alternatively use any cooked or smoked fish such as salmon, mackerel, sardines or tinned crab meat) 350g/12oz cream cheese (or crème fraîche or cottage cheese) 50g/1¾oz plain yoghurt 1 tbsp horseradish sauce (or Dijon mustard or wasabi paste) 1 lemon, juice only sea salt and freshly ground black pepper 100g/3½oz pickled beetroot in a jar, grated, plus 1 tsp juice from the jar (or picked red cabbage, piquillo peppers or gherkins)1 shallot, finely diced1 tbsp walnut oil (or another type of oil)1 tsp Worcestershire sauce (if available)6 drops Tabasco sauce (or pinch of chilli flakes)sea salt and freshly ground black pepperhandful fresh parsley leaves, to garnish (or any other herbs, salad leaf or rocket)1 tbsp extra virgin olive oil, to serve 100g/3½oz pickled beetroot in a jar, grated, plus 1 tsp juice from the jar (or picked red cabbage, piquillo peppers or gherkins) 1 shallot, finely diced 1 tbsp walnut oil (or another type of oil) 1 tsp Worcestershire sauce (if available) 6 drops Tabasco sauce (or pinch of chilli flakes) sea salt and freshly ground black pepper handful fresh parsley leaves, to garnish (or any other herbs, salad leaf or rocket) 1 tbsp extra virgin olive oil, to serve Method To make the treacle bread, preheat the oven to 200C/180C Fan/Gas 6 and grease a loaf tin with butter.Mix all of the bread ingredients together in a large bowl until a soft, sticky dough is formed. Place in the loaf tin and sprinkle the remaining oats on top (if using). Bake for around 35–40 minutes, or until golden-brown and the bread sounds hollow when tapped on the bottom. Place on a wire rack to cool. To make the pâté, place all of the ingredients in a large bowl and mix together well. Do not blend - this makes a rough textured pâté. Season with salt and pepper. To make the pickle, place all of the ingredients in a large bowl and mix well. Season with salt and pepper. Serve the pâté, slices of the bread and the beetroot pickle on four plates. Garnish with the parsley and drizzle with the oil to finish. To make the treacle bread, preheat the oven to 200C/180C Fan/Gas 6 and grease a loaf tin with butter. To make the treacle bread, preheat the oven to 200C/180C Fan/Gas 6 and grease a loaf tin with butter. Mix all of the bread ingredients together in a large bowl until a soft, sticky dough is formed. Place in the loaf tin and sprinkle the remaining oats on top (if using). Bake for around 35–40 minutes, or until golden-brown and the bread sounds hollow when tapped on the bottom. Place on a wire rack to cool. Mix all of the bread ingredients together in a large bowl until a soft, sticky dough is formed. Place in the loaf tin and sprinkle the remaining oats on top (if using). Bake for around 35–40 minutes, or until golden-brown and the bread sounds hollow when tapped on the bottom. Place on a wire rack to cool. To make the pâté, place all of the ingredients in a large bowl and mix together well. Do not blend - this makes a rough textured pâté. Season with salt and pepper. To make the pâté, place all of the ingredients in a large bowl and mix together well. Do not blend - this makes a rough textured pâté. Season with salt and pepper. To make the pickle, place all of the ingredients in a large bowl and mix well. Season with salt and pepper. To make the pickle, place all of the ingredients in a large bowl and mix well. Season with salt and pepper. Serve the pâté, slices of the bread and the beetroot pickle on four plates. Garnish with the parsley and drizzle with the oil to finish. Serve the pâté, slices of the bread and the beetroot pickle on four plates. Garnish with the parsley and drizzle with the oil to finish. | {
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"title": "Smoked mackerel pâté with treacle bread recipe",
"content": "Smoked mackerel pâté with treacle bread and beetroot pickle An average of 4.1 out of 5 stars from 25 ratings This fish pâté is served with freshly made bread and a spicy beetroot pickle. The bread does not need bread flour, but uses plain and self-raising. butter, for greasing225g/8oz plain flour, plus extra for dusting225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder)1 tsp bicarbonate of soda 2 tbsp black treacle (or use maple syrup, honey, pomegranate molasses or golden syrup)50g/1¾oz porridge oats, plus 1 tbsp for sprinkling (these are to add texture - can be left out if none available)475ml/17fl oz milk1 tsp sea salt butter, for greasing 225g/8oz plain flour, plus extra for dusting 225g/8oz self-raising flour (or use 225g/8oz plain flour and 1 tbsp baking powder) 1 tsp bicarbonate of soda 2 tbsp black treacle (or use maple syrup, honey, pomegranate molasses or golden syrup) 50g/1¾oz porridge oats, plus 1 tbsp for sprinkling (these are to add texture - can be left out if none available) 475ml/17fl oz milk 1 tsp sea salt 500g/1lb 2oz smoked mackerel, skin and bones removed, flesh flaked (alternatively use any cooked or smoked fish such as salmon, mackerel, sardines or tinned crab meat)350g/12oz cream cheese (or crème fraîche or cottage cheese)50g/1¾oz plain yoghurt1 tbsp horseradish sauce (or Dijon mustard or wasabi paste)1 lemon, juice only sea salt and freshly ground black pepper 500g/1lb 2oz smoked mackerel, skin and bones removed, flesh flaked (alternatively use any cooked or smoked fish such as salmon, mackerel, sardines or tinned crab meat) 350g/12oz cream cheese (or crème fraîche or cottage cheese) 50g/1¾oz plain yoghurt 1 tbsp horseradish sauce (or Dijon mustard or wasabi paste) 1 lemon, juice only sea salt and freshly ground black pepper 100g/3½oz pickled beetroot in a jar, grated, plus 1 tsp juice from the jar (or picked red cabbage, piquillo peppers or gherkins)1 shallot, finely diced1 tbsp walnut oil (or another type of oil)1 tsp Worcestershire sauce (if available)6 drops Tabasco sauce (or pinch of chilli flakes)sea salt and freshly ground black pepperhandful fresh parsley leaves, to garnish (or any other herbs, salad leaf or rocket)1 tbsp extra virgin olive oil, to serve 100g/3½oz pickled beetroot in a jar, grated, plus 1 tsp juice from the jar (or picked red cabbage, piquillo peppers or gherkins) 1 shallot, finely diced 1 tbsp walnut oil (or another type of oil) 1 tsp Worcestershire sauce (if available) 6 drops Tabasco sauce (or pinch of chilli flakes) sea salt and freshly ground black pepper handful fresh parsley leaves, to garnish (or any other herbs, salad leaf or rocket) 1 tbsp extra virgin olive oil, to serve Method To make the treacle bread, preheat the oven to 200C/180C Fan/Gas 6 and grease a loaf tin with butter.Mix all of the bread ingredients together in a large bowl until a soft, sticky dough is formed. Place in the loaf tin and sprinkle the remaining oats on top (if using). Bake for around 35–40 minutes, or until golden-brown and the bread sounds hollow when tapped on the bottom. Place on a wire rack to cool. To make the pâté, place all of the ingredients in a large bowl and mix together well. Do not blend - this makes a rough textured pâté. Season with salt and pepper. To make the pickle, place all of the ingredients in a large bowl and mix well. Season with salt and pepper. Serve the pâté, slices of the bread and the beetroot pickle on four plates. Garnish with the parsley and drizzle with the oil to finish. To make the treacle bread, preheat the oven to 200C/180C Fan/Gas 6 and grease a loaf tin with butter. To make the treacle bread, preheat the oven to 200C/180C Fan/Gas 6 and grease a loaf tin with butter. Mix all of the bread ingredients together in a large bowl until a soft, sticky dough is formed. Place in the loaf tin and sprinkle the remaining oats on top (if using). Bake for around 35–40 minutes, or until golden-brown and the bread sounds hollow when tapped on the bottom. Place on a wire rack to cool. Mix all of the bread ingredients together in a large bowl until a soft, sticky dough is formed. Place in the loaf tin and sprinkle the remaining oats on top (if using). Bake for around 35–40 minutes, or until golden-brown and the bread sounds hollow when tapped on the bottom. Place on a wire rack to cool. To make the pâté, place all of the ingredients in a large bowl and mix together well. Do not blend - this makes a rough textured pâté. Season with salt and pepper. To make the pâté, place all of the ingredients in a large bowl and mix together well. Do not blend - this makes a rough textured pâté. Season with salt and pepper. To make the pickle, place all of the ingredients in a large bowl and mix well. Season with salt and pepper. To make the pickle, place all of the ingredients in a large bowl and mix well. Season with salt and pepper. Serve the pâté, slices of the bread and the beetroot pickle on four plates. Garnish with the parsley and drizzle with the oil to finish. Serve the pâté, slices of the bread and the beetroot pickle on four plates. Garnish with the parsley and drizzle with the oil to finish."
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} | 6adb241d154703c3d44f30bcf4f84cfa4ba0903e3086413494801b734082f1c1 | Salt beef and horseradish mash recipe
An average of 4.0 out of 5 stars from 1 rating Salt beef has a wonderfully unique flavour and is perfect paired with horseradish mash. 2kg/4lb 6½oz beef brisket joint, tied 2kg/4lb 6½oz beef brisket joint, tied 500g/1lb 2oz demerara sugar1.5kg/3lb 5oz sea salt1 tsp white peppercorns1 star anise4 cloves4 bay leavessprig fresh thyme 500g/1lb 2oz demerara sugar 1.5kg/3lb 5oz sea salt 1 tsp white peppercorns 1 star anise 4 cloves 4 bay leaves sprig fresh thyme 2 carrots, peeled, chopped1 onion, peeled, cut into wedges2 celery stalks, chopped1 leek, chopped2 garlic cloves, peeledhandful fresh parsleyhandful fresh thyme 2 carrots, peeled, chopped 1 onion, peeled, cut into wedges 2 celery stalks, chopped 1 leek, chopped 2 garlic cloves, peeled handful fresh parsley handful fresh thyme 500g/17½oz potatoes, peeled, chopped150g/5¼oz butter1 tbsp creamed horseradish1 tbsp chopped fresh chivessalt and freshly ground black peppergherkins, to serve 500g/17½oz potatoes, peeled, chopped 150g/5¼oz butter 1 tbsp creamed horseradish 1 tbsp chopped fresh chives salt and freshly ground black pepper gherkins, to serve Method For the brine, place all of the brine ingredients into a large saucepan and cover with 5 litres/8¾ pints of water. Bring the mixture to the boil and cook for 2-3 minutes. Remove the pan from the heat and set aside to cool completely.Place the beef into a large non-metallic container and pour over the cooled brine, (ensure the beef is submerged in the brine). Set aside somewhere cool, preferably the fridge, for 3-5 days. After the soaking time in the brine, rinse the beef brisket and soak in cold water for 24 hours.Rinse the beef brisket and place into a large saucepan with the vegetables. Cover the brisket completely with cold water and bring the mixture to the boil. Reduce the heat and simmer for 2-2½ hours, or until the beef is very tender. Drain well. Meanwhile for the horseradish mash, boil the potatoes in a large pan of salted water, for 10-15 minutes, or until tender. Drain well. Return the potatoes to the pan and heat over a low heat for 10-15 seconds to drive off any excess moisture.Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter. Stir in the horseradish and chives and season, to taste, with salt and freshly ground black pepper.To serve, carve the beef into thick slices and serve with the horseradish mash, vegetables and gherkins. For the brine, place all of the brine ingredients into a large saucepan and cover with 5 litres/8¾ pints of water. Bring the mixture to the boil and cook for 2-3 minutes. Remove the pan from the heat and set aside to cool completely. For the brine, place all of the brine ingredients into a large saucepan and cover with 5 litres/8¾ pints of water. Bring the mixture to the boil and cook for 2-3 minutes. Remove the pan from the heat and set aside to cool completely. Place the beef into a large non-metallic container and pour over the cooled brine, (ensure the beef is submerged in the brine). Set aside somewhere cool, preferably the fridge, for 3-5 days. After the soaking time in the brine, rinse the beef brisket and soak in cold water for 24 hours. Place the beef into a large non-metallic container and pour over the cooled brine, (ensure the beef is submerged in the brine). Set aside somewhere cool, preferably the fridge, for 3-5 days. After the soaking time in the brine, rinse the beef brisket and soak in cold water for 24 hours. Rinse the beef brisket and place into a large saucepan with the vegetables. Cover the brisket completely with cold water and bring the mixture to the boil. Reduce the heat and simmer for 2-2½ hours, or until the beef is very tender. Drain well. Rinse the beef brisket and place into a large saucepan with the vegetables. Cover the brisket completely with cold water and bring the mixture to the boil. Reduce the heat and simmer for 2-2½ hours, or until the beef is very tender. Drain well. Meanwhile for the horseradish mash, boil the potatoes in a large pan of salted water, for 10-15 minutes, or until tender. Drain well. Return the potatoes to the pan and heat over a low heat for 10-15 seconds to drive off any excess moisture. Meanwhile for the horseradish mash, boil the potatoes in a large pan of salted water, for 10-15 minutes, or until tender. Drain well. Return the potatoes to the pan and heat over a low heat for 10-15 seconds to drive off any excess moisture. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter. Stir in the horseradish and chives and season, to taste, with salt and freshly ground black pepper. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter. Stir in the horseradish and chives and season, to taste, with salt and freshly ground black pepper. To serve, carve the beef into thick slices and serve with the horseradish mash, vegetables and gherkins. To serve, carve the beef into thick slices and serve with the horseradish mash, vegetables and gherkins. | {
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"title": "Salt beef and horseradish mash recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Salt beef has a wonderfully unique flavour and is perfect paired with horseradish mash. 2kg/4lb 6½oz beef brisket joint, tied 2kg/4lb 6½oz beef brisket joint, tied 500g/1lb 2oz demerara sugar1.5kg/3lb 5oz sea salt1 tsp white peppercorns1 star anise4 cloves4 bay leavessprig fresh thyme 500g/1lb 2oz demerara sugar 1.5kg/3lb 5oz sea salt 1 tsp white peppercorns 1 star anise 4 cloves 4 bay leaves sprig fresh thyme 2 carrots, peeled, chopped1 onion, peeled, cut into wedges2 celery stalks, chopped1 leek, chopped2 garlic cloves, peeledhandful fresh parsleyhandful fresh thyme 2 carrots, peeled, chopped 1 onion, peeled, cut into wedges 2 celery stalks, chopped 1 leek, chopped 2 garlic cloves, peeled handful fresh parsley handful fresh thyme 500g/17½oz potatoes, peeled, chopped150g/5¼oz butter1 tbsp creamed horseradish1 tbsp chopped fresh chivessalt and freshly ground black peppergherkins, to serve 500g/17½oz potatoes, peeled, chopped 150g/5¼oz butter 1 tbsp creamed horseradish 1 tbsp chopped fresh chives salt and freshly ground black pepper gherkins, to serve Method For the brine, place all of the brine ingredients into a large saucepan and cover with 5 litres/8¾ pints of water. Bring the mixture to the boil and cook for 2-3 minutes. Remove the pan from the heat and set aside to cool completely.Place the beef into a large non-metallic container and pour over the cooled brine, (ensure the beef is submerged in the brine). Set aside somewhere cool, preferably the fridge, for 3-5 days. After the soaking time in the brine, rinse the beef brisket and soak in cold water for 24 hours.Rinse the beef brisket and place into a large saucepan with the vegetables. Cover the brisket completely with cold water and bring the mixture to the boil. Reduce the heat and simmer for 2-2½ hours, or until the beef is very tender. Drain well. Meanwhile for the horseradish mash, boil the potatoes in a large pan of salted water, for 10-15 minutes, or until tender. Drain well. Return the potatoes to the pan and heat over a low heat for 10-15 seconds to drive off any excess moisture.Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter. Stir in the horseradish and chives and season, to taste, with salt and freshly ground black pepper.To serve, carve the beef into thick slices and serve with the horseradish mash, vegetables and gherkins. For the brine, place all of the brine ingredients into a large saucepan and cover with 5 litres/8¾ pints of water. Bring the mixture to the boil and cook for 2-3 minutes. Remove the pan from the heat and set aside to cool completely. For the brine, place all of the brine ingredients into a large saucepan and cover with 5 litres/8¾ pints of water. Bring the mixture to the boil and cook for 2-3 minutes. Remove the pan from the heat and set aside to cool completely. Place the beef into a large non-metallic container and pour over the cooled brine, (ensure the beef is submerged in the brine). Set aside somewhere cool, preferably the fridge, for 3-5 days. After the soaking time in the brine, rinse the beef brisket and soak in cold water for 24 hours. Place the beef into a large non-metallic container and pour over the cooled brine, (ensure the beef is submerged in the brine). Set aside somewhere cool, preferably the fridge, for 3-5 days. After the soaking time in the brine, rinse the beef brisket and soak in cold water for 24 hours. Rinse the beef brisket and place into a large saucepan with the vegetables. Cover the brisket completely with cold water and bring the mixture to the boil. Reduce the heat and simmer for 2-2½ hours, or until the beef is very tender. Drain well. Rinse the beef brisket and place into a large saucepan with the vegetables. Cover the brisket completely with cold water and bring the mixture to the boil. Reduce the heat and simmer for 2-2½ hours, or until the beef is very tender. Drain well. Meanwhile for the horseradish mash, boil the potatoes in a large pan of salted water, for 10-15 minutes, or until tender. Drain well. Return the potatoes to the pan and heat over a low heat for 10-15 seconds to drive off any excess moisture. Meanwhile for the horseradish mash, boil the potatoes in a large pan of salted water, for 10-15 minutes, or until tender. Drain well. Return the potatoes to the pan and heat over a low heat for 10-15 seconds to drive off any excess moisture. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter. Stir in the horseradish and chives and season, to taste, with salt and freshly ground black pepper. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter. Stir in the horseradish and chives and season, to taste, with salt and freshly ground black pepper. To serve, carve the beef into thick slices and serve with the horseradish mash, vegetables and gherkins. To serve, carve the beef into thick slices and serve with the horseradish mash, vegetables and gherkins."
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} | 19838bacab78910aa7ad3ee9b1ba2fccc0bbc318c8866004c2a5b36027a27287 | Tender beef brisket stew with dumplings recipe
An average of 4.3 out of 5 stars from 3 ratings Brisket has a wonderful flavour and texture when cooked to tender perfection in a rich stew with fluffy dumplings. 55g/2oz fresh suet, finely chopped, or 85g/3oz shredded suet175g/6oz plain flour, plus extra for dusting1 tsp salt½ tsp baking powder1 tsp horseradish sauce (optional)1 handful fresh parsley, chopped (optional)dash milk or water 55g/2oz fresh suet, finely chopped, or 85g/3oz shredded suet 175g/6oz plain flour, plus extra for dusting 1 tsp salt ½ tsp baking powder 1 tsp horseradish sauce (optional) 1 handful fresh parsley, chopped (optional) dash milk or water 2kg/4½lb beef brisket3 onions, thickly sliced3 carrots, thickly sliced1 celery stick, cut into 2cm/1in pieces350g/12oz potatoes, cut into chunks1 bay leaf6 sprigs fresh parsleywater or beef stock, to cover the meat 2kg/4½lb beef brisket 3 onions, thickly sliced 3 carrots, thickly sliced 1 celery stick, cut into 2cm/1in pieces 350g/12oz potatoes, cut into chunks 1 bay leaf 6 sprigs fresh parsley water or beef stock, to cover the meat Method For the dumplings, mix the suet, flour, salt and baking powder together in a bowl and stir in the horseradish and parsley, if using. Gradually add milk or water to the mixture, mixing well to form a soft dough. With floured hands, roll small pieces of the dough into dumpling-sized balls. Set aside. For the stew, place the beef brisket into a large saucepan and scatter around the onions, carrots, celery, potatoes, bay leaf and parsley. Add enough water or beef stock to cover, then bring to the boil. Cover with a lid, reduce the heat to its lowest and simmer for at least 1-2 hours, or until the meat is tender. Add the dumplings to the stew 20 minutes before the stew is finished cooking. Cover with a lid and do not lift again until the end of the cooking time, or until the dumplings are cooked through. To serve, spoon the stew and dumplings into bowls. For the dumplings, mix the suet, flour, salt and baking powder together in a bowl and stir in the horseradish and parsley, if using. Gradually add milk or water to the mixture, mixing well to form a soft dough. With floured hands, roll small pieces of the dough into dumpling-sized balls. Set aside. For the dumplings, mix the suet, flour, salt and baking powder together in a bowl and stir in the horseradish and parsley, if using. Gradually add milk or water to the mixture, mixing well to form a soft dough. With floured hands, roll small pieces of the dough into dumpling-sized balls. Set aside. For the stew, place the beef brisket into a large saucepan and scatter around the onions, carrots, celery, potatoes, bay leaf and parsley. Add enough water or beef stock to cover, then bring to the boil. For the stew, place the beef brisket into a large saucepan and scatter around the onions, carrots, celery, potatoes, bay leaf and parsley. Add enough water or beef stock to cover, then bring to the boil. Cover with a lid, reduce the heat to its lowest and simmer for at least 1-2 hours, or until the meat is tender. Add the dumplings to the stew 20 minutes before the stew is finished cooking. Cover with a lid and do not lift again until the end of the cooking time, or until the dumplings are cooked through. Cover with a lid, reduce the heat to its lowest and simmer for at least 1-2 hours, or until the meat is tender. Add the dumplings to the stew 20 minutes before the stew is finished cooking. Cover with a lid and do not lift again until the end of the cooking time, or until the dumplings are cooked through. To serve, spoon the stew and dumplings into bowls. To serve, spoon the stew and dumplings into bowls. | {
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"title": "Tender beef brisket stew with dumplings recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings Brisket has a wonderful flavour and texture when cooked to tender perfection in a rich stew with fluffy dumplings. 55g/2oz fresh suet, finely chopped, or 85g/3oz shredded suet175g/6oz plain flour, plus extra for dusting1 tsp salt½ tsp baking powder1 tsp horseradish sauce (optional)1 handful fresh parsley, chopped (optional)dash milk or water 55g/2oz fresh suet, finely chopped, or 85g/3oz shredded suet 175g/6oz plain flour, plus extra for dusting 1 tsp salt ½ tsp baking powder 1 tsp horseradish sauce (optional) 1 handful fresh parsley, chopped (optional) dash milk or water 2kg/4½lb beef brisket3 onions, thickly sliced3 carrots, thickly sliced1 celery stick, cut into 2cm/1in pieces350g/12oz potatoes, cut into chunks1 bay leaf6 sprigs fresh parsleywater or beef stock, to cover the meat 2kg/4½lb beef brisket 3 onions, thickly sliced 3 carrots, thickly sliced 1 celery stick, cut into 2cm/1in pieces 350g/12oz potatoes, cut into chunks 1 bay leaf 6 sprigs fresh parsley water or beef stock, to cover the meat Method For the dumplings, mix the suet, flour, salt and baking powder together in a bowl and stir in the horseradish and parsley, if using. Gradually add milk or water to the mixture, mixing well to form a soft dough. With floured hands, roll small pieces of the dough into dumpling-sized balls. Set aside. For the stew, place the beef brisket into a large saucepan and scatter around the onions, carrots, celery, potatoes, bay leaf and parsley. Add enough water or beef stock to cover, then bring to the boil. Cover with a lid, reduce the heat to its lowest and simmer for at least 1-2 hours, or until the meat is tender. Add the dumplings to the stew 20 minutes before the stew is finished cooking. Cover with a lid and do not lift again until the end of the cooking time, or until the dumplings are cooked through. To serve, spoon the stew and dumplings into bowls. For the dumplings, mix the suet, flour, salt and baking powder together in a bowl and stir in the horseradish and parsley, if using. Gradually add milk or water to the mixture, mixing well to form a soft dough. With floured hands, roll small pieces of the dough into dumpling-sized balls. Set aside. For the dumplings, mix the suet, flour, salt and baking powder together in a bowl and stir in the horseradish and parsley, if using. Gradually add milk or water to the mixture, mixing well to form a soft dough. With floured hands, roll small pieces of the dough into dumpling-sized balls. Set aside. For the stew, place the beef brisket into a large saucepan and scatter around the onions, carrots, celery, potatoes, bay leaf and parsley. Add enough water or beef stock to cover, then bring to the boil. For the stew, place the beef brisket into a large saucepan and scatter around the onions, carrots, celery, potatoes, bay leaf and parsley. Add enough water or beef stock to cover, then bring to the boil. Cover with a lid, reduce the heat to its lowest and simmer for at least 1-2 hours, or until the meat is tender. Add the dumplings to the stew 20 minutes before the stew is finished cooking. Cover with a lid and do not lift again until the end of the cooking time, or until the dumplings are cooked through. Cover with a lid, reduce the heat to its lowest and simmer for at least 1-2 hours, or until the meat is tender. Add the dumplings to the stew 20 minutes before the stew is finished cooking. Cover with a lid and do not lift again until the end of the cooking time, or until the dumplings are cooked through. To serve, spoon the stew and dumplings into bowls. To serve, spoon the stew and dumplings into bowls."
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} | 4d4ad53dc74ee7c5d1fdf51eac390580852514f472a69211f979a5fa04485bdb | Braised beef short ribs with horseradish mash recipe
An average of 3.9 out of 5 stars from 8 ratings Classic beef and horseradish, turned into a gastro-pub style dish, with unctuous braised beef and creamy mash 2 tbsp olive oil2kg/4lb 4oz short beef ribs2 carrots, peeled, cut into pieces1 large onion, peeled, thickly sliced5 garlic cloves, peeled2-3 sprigs fresh thyme400g/14oz canned chopped tomatoes350ml/12fl oz red wine200ml/7fl oz beef stocksalt and freshly ground black pepper 2 tbsp olive oil 2kg/4lb 4oz short beef ribs 2 carrots, peeled, cut into pieces 1 large onion, peeled, thickly sliced 5 garlic cloves, peeled 2-3 sprigs fresh thyme 400g/14oz canned chopped tomatoes 350ml/12fl oz red wine 200ml/7fl oz beef stock salt and freshly ground black pepper 2kg/4lb 4oz potatoes, peeled, cut into large pieces110g/4oz butter200ml/7fl oz milk2-4 tsp creamed horseradish salt and freshly ground black pepper 2kg/4lb 4oz potatoes, peeled, cut into large pieces 110g/4oz butter 200ml/7fl oz milk 2-4 tsp creamed horseradish salt and freshly ground black pepper Method For the ribs, preheat the oven to 170C/325F/Gas 3.Heat the oil in a large roasting tray over a medium to high heat. Add the beef ribs and fry, turning regularly, until browned on all sides.Add the carrots, onion and garlic and stir until coated in the oil and pan juices.Add the thyme sprigs, then pour in the chopped tomatoes, red wine and beef stock and mix well to combine. Bring the mixture to the boil, then transfer to the oven and cook, uncovered, for 2-2½ hours, or until the sauce has thickened and the meat is falling from the bones. Season, to taste, with salt and freshly ground black pepper.Meanwhile, for the horseradish mash, boil the potatoes in a pan of salted water for 15-18 minutes, or until tender. Drain well then return to the pan.Return the pan to the heat for a few seconds to drive off any excess moisture, then remove from the heat. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter and milk, using a wooden spoon. Stir in the creamed horseradish until well combined, then season, to taste, with salt and freshly ground black pepper. To serve, divide the beef ribs equally among four serving plates. Spoon over the cooked vegetables and sauce. Place a dollop of mash alongside each serving. For the ribs, preheat the oven to 170C/325F/Gas 3. For the ribs, preheat the oven to 170C/325F/Gas 3. Heat the oil in a large roasting tray over a medium to high heat. Add the beef ribs and fry, turning regularly, until browned on all sides. Heat the oil in a large roasting tray over a medium to high heat. Add the beef ribs and fry, turning regularly, until browned on all sides. Add the carrots, onion and garlic and stir until coated in the oil and pan juices. Add the carrots, onion and garlic and stir until coated in the oil and pan juices. Add the thyme sprigs, then pour in the chopped tomatoes, red wine and beef stock and mix well to combine. Bring the mixture to the boil, then transfer to the oven and cook, uncovered, for 2-2½ hours, or until the sauce has thickened and the meat is falling from the bones. Season, to taste, with salt and freshly ground black pepper. Add the thyme sprigs, then pour in the chopped tomatoes, red wine and beef stock and mix well to combine. Bring the mixture to the boil, then transfer to the oven and cook, uncovered, for 2-2½ hours, or until the sauce has thickened and the meat is falling from the bones. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the horseradish mash, boil the potatoes in a pan of salted water for 15-18 minutes, or until tender. Drain well then return to the pan. Meanwhile, for the horseradish mash, boil the potatoes in a pan of salted water for 15-18 minutes, or until tender. Drain well then return to the pan. Return the pan to the heat for a few seconds to drive off any excess moisture, then remove from the heat. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter and milk, using a wooden spoon. Return the pan to the heat for a few seconds to drive off any excess moisture, then remove from the heat. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter and milk, using a wooden spoon. Stir in the creamed horseradish until well combined, then season, to taste, with salt and freshly ground black pepper. Stir in the creamed horseradish until well combined, then season, to taste, with salt and freshly ground black pepper. To serve, divide the beef ribs equally among four serving plates. Spoon over the cooked vegetables and sauce. Place a dollop of mash alongside each serving. To serve, divide the beef ribs equally among four serving plates. Spoon over the cooked vegetables and sauce. Place a dollop of mash alongside each serving. | {
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"title": "Braised beef short ribs with horseradish mash recipe",
"content": "An average of 3.9 out of 5 stars from 8 ratings Classic beef and horseradish, turned into a gastro-pub style dish, with unctuous braised beef and creamy mash 2 tbsp olive oil2kg/4lb 4oz short beef ribs2 carrots, peeled, cut into pieces1 large onion, peeled, thickly sliced5 garlic cloves, peeled2-3 sprigs fresh thyme400g/14oz canned chopped tomatoes350ml/12fl oz red wine200ml/7fl oz beef stocksalt and freshly ground black pepper 2 tbsp olive oil 2kg/4lb 4oz short beef ribs 2 carrots, peeled, cut into pieces 1 large onion, peeled, thickly sliced 5 garlic cloves, peeled 2-3 sprigs fresh thyme 400g/14oz canned chopped tomatoes 350ml/12fl oz red wine 200ml/7fl oz beef stock salt and freshly ground black pepper 2kg/4lb 4oz potatoes, peeled, cut into large pieces110g/4oz butter200ml/7fl oz milk2-4 tsp creamed horseradish salt and freshly ground black pepper 2kg/4lb 4oz potatoes, peeled, cut into large pieces 110g/4oz butter 200ml/7fl oz milk 2-4 tsp creamed horseradish salt and freshly ground black pepper Method For the ribs, preheat the oven to 170C/325F/Gas 3.Heat the oil in a large roasting tray over a medium to high heat. Add the beef ribs and fry, turning regularly, until browned on all sides.Add the carrots, onion and garlic and stir until coated in the oil and pan juices.Add the thyme sprigs, then pour in the chopped tomatoes, red wine and beef stock and mix well to combine. Bring the mixture to the boil, then transfer to the oven and cook, uncovered, for 2-2½ hours, or until the sauce has thickened and the meat is falling from the bones. Season, to taste, with salt and freshly ground black pepper.Meanwhile, for the horseradish mash, boil the potatoes in a pan of salted water for 15-18 minutes, or until tender. Drain well then return to the pan.Return the pan to the heat for a few seconds to drive off any excess moisture, then remove from the heat. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter and milk, using a wooden spoon. Stir in the creamed horseradish until well combined, then season, to taste, with salt and freshly ground black pepper. To serve, divide the beef ribs equally among four serving plates. Spoon over the cooked vegetables and sauce. Place a dollop of mash alongside each serving. For the ribs, preheat the oven to 170C/325F/Gas 3. For the ribs, preheat the oven to 170C/325F/Gas 3. Heat the oil in a large roasting tray over a medium to high heat. Add the beef ribs and fry, turning regularly, until browned on all sides. Heat the oil in a large roasting tray over a medium to high heat. Add the beef ribs and fry, turning regularly, until browned on all sides. Add the carrots, onion and garlic and stir until coated in the oil and pan juices. Add the carrots, onion and garlic and stir until coated in the oil and pan juices. Add the thyme sprigs, then pour in the chopped tomatoes, red wine and beef stock and mix well to combine. Bring the mixture to the boil, then transfer to the oven and cook, uncovered, for 2-2½ hours, or until the sauce has thickened and the meat is falling from the bones. Season, to taste, with salt and freshly ground black pepper. Add the thyme sprigs, then pour in the chopped tomatoes, red wine and beef stock and mix well to combine. Bring the mixture to the boil, then transfer to the oven and cook, uncovered, for 2-2½ hours, or until the sauce has thickened and the meat is falling from the bones. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the horseradish mash, boil the potatoes in a pan of salted water for 15-18 minutes, or until tender. Drain well then return to the pan. Meanwhile, for the horseradish mash, boil the potatoes in a pan of salted water for 15-18 minutes, or until tender. Drain well then return to the pan. Return the pan to the heat for a few seconds to drive off any excess moisture, then remove from the heat. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter and milk, using a wooden spoon. Return the pan to the heat for a few seconds to drive off any excess moisture, then remove from the heat. Mash the potatoes until smooth using a potato masher or ricer, then beat in the butter and milk, using a wooden spoon. Stir in the creamed horseradish until well combined, then season, to taste, with salt and freshly ground black pepper. Stir in the creamed horseradish until well combined, then season, to taste, with salt and freshly ground black pepper. To serve, divide the beef ribs equally among four serving plates. Spoon over the cooked vegetables and sauce. Place a dollop of mash alongside each serving. To serve, divide the beef ribs equally among four serving plates. Spoon over the cooked vegetables and sauce. Place a dollop of mash alongside each serving."
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} | c8ac2378583cc9a40895386783b96abb9ac2451f0b85d9eb13dc54e84da40369 | Celeriac remoulade recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celeriacremoulade_77607_16x9.jpg This remoulade recipe is the perfect way to use celeriac. It's great as a starter with charcuterie or smoked fish. ½ small celeriac, cut into thin strips½ lemon, juice only2 tbsp double cream 3 tbsp good-quality mayonnaise2 tsp Dijon mustardsalt and white pepper ½ small celeriac, cut into thin strips ½ lemon, juice only 2 tbsp double cream 3 tbsp good-quality mayonnaise 2 tsp Dijon mustard salt and white pepper Method Place the celeriac strips into a bowl along with the lemon and juice and toss to combine.Mix the double cream, mayonnaise and mustard together then stir into the celeriac.Season with salt and white pepper.Place in the fridge for a couple of hours for the flavours to develop before serving. Place the celeriac strips into a bowl along with the lemon and juice and toss to combine. Place the celeriac strips into a bowl along with the lemon and juice and toss to combine. Mix the double cream, mayonnaise and mustard together then stir into the celeriac. Mix the double cream, mayonnaise and mustard together then stir into the celeriac. Season with salt and white pepper. Season with salt and white pepper. Place in the fridge for a couple of hours for the flavours to develop before serving. Place in the fridge for a couple of hours for the flavours to develop before serving. | {
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"title": "Celeriac remoulade 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/celeriacremoulade_77607_16x9.jpg This remoulade recipe is the perfect way to use celeriac. It's great as a starter with charcuterie or smoked fish. ½ small celeriac, cut into thin strips½ lemon, juice only2 tbsp double cream 3 tbsp good-quality mayonnaise2 tsp Dijon mustardsalt and white pepper ½ small celeriac, cut into thin strips ½ lemon, juice only 2 tbsp double cream 3 tbsp good-quality mayonnaise 2 tsp Dijon mustard salt and white pepper Method Place the celeriac strips into a bowl along with the lemon and juice and toss to combine.Mix the double cream, mayonnaise and mustard together then stir into the celeriac.Season with salt and white pepper.Place in the fridge for a couple of hours for the flavours to develop before serving. Place the celeriac strips into a bowl along with the lemon and juice and toss to combine. Place the celeriac strips into a bowl along with the lemon and juice and toss to combine. Mix the double cream, mayonnaise and mustard together then stir into the celeriac. Mix the double cream, mayonnaise and mustard together then stir into the celeriac. Season with salt and white pepper. Season with salt and white pepper. Place in the fridge for a couple of hours for the flavours to develop before serving. Place in the fridge for a couple of hours for the flavours to develop before serving."
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} | e7cfe4ba3ded46fc7d99231e9e846e90e6b7dbd774295c44ed0b00cbb9103af7 | Fillet of salmon with a horseradish sauce recipe
An average of 5.0 out of 5 stars from 5 ratings 250ml/fl oz double cream1 tsp Dijon mustard1 tsp English mustard 1 tsp creamed horseradish1-2 tsp lemon juicesalt1 tbsp snipped fresh chives 250ml/fl oz double cream 1 tsp Dijon mustard 1 tsp English mustard 1 tsp creamed horseradish 1-2 tsp lemon juice salt 1 tbsp snipped fresh chives 750g/1lb 10 oz skinless salmon filletsaltfreshly ground black pepperplain white flour, for dredging1 tbsp vegetable oil1 bsp butterbutered, cooked vegetables, such as spinach, to serve (optional) 750g/1lb 10 oz skinless salmon fillet salt freshly ground black pepper plain white flour, for dredging 1 tbsp vegetable oil 1 bsp butter butered, cooked vegetables, such as spinach, to serve (optional) 2 tbsp creamed horseradish1 egg yolk 100g/4oz coarse breadcrumbs1 tbsp chopped fresh parsley 2 tbsp creamed horseradish 1 egg yolk 100g/4oz coarse breadcrumbs 1 tbsp chopped fresh parsley Method Preheat the oven to 180C/350F/Gas 4.First make the chive cream sauce. Boil the cream in a saucepan for two minutes or until it has thickened slightly. Remove from the heat and whisk in the mustards, horseradish and lemon juice and taste for seasoning, adding a little more salt or lemon juice as necessary. Keep the sauce warm but do not let it boil again or the flavours of the mustard and horseradish will be spoilt. To prepare the salmon, check that it has been properly trimmed and is boneless. If there are any bones remaining, remove with a pair of tweezers. Cut the salmon into four equal portions. Season each piece with salt and pepper and then dredge lightly with flour.For the horseradish crust, mix together the horseradish and egg yolk. Dip the topside of each piece of salmon into the horseradish/egg-yolk mixture, making sure that each fillet is generously coated. Mix together the breadcrumbs and parsley and then dip each piece of fish into the breadcrumbs. Shape the crust by pressing this mixture onto the fillets gently but firmly, with your hands.To cook the salmon, heat the oil in a heavy based frying pan until very hot. Add the fillets, crust side down, with the butter and cook for three minutes or until the breadcrumbs are beginning to crisp up nicely. Turn the fillets over and finish off the cooking in the oven for five minutes.To serve, add the chives, to the sauce. Place each fillet on a warm plate, laying it on a bed of buttered, cooked vegetables if you wish (spinach is a great choice) and surround with a little of the sauce. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. First make the chive cream sauce. Boil the cream in a saucepan for two minutes or until it has thickened slightly. First make the chive cream sauce. Boil the cream in a saucepan for two minutes or until it has thickened slightly. Remove from the heat and whisk in the mustards, horseradish and lemon juice and taste for seasoning, adding a little more salt or lemon juice as necessary. Keep the sauce warm but do not let it boil again or the flavours of the mustard and horseradish will be spoilt. Remove from the heat and whisk in the mustards, horseradish and lemon juice and taste for seasoning, adding a little more salt or lemon juice as necessary. Keep the sauce warm but do not let it boil again or the flavours of the mustard and horseradish will be spoilt. To prepare the salmon, check that it has been properly trimmed and is boneless. If there are any bones remaining, remove with a pair of tweezers. Cut the salmon into four equal portions. Season each piece with salt and pepper and then dredge lightly with flour. To prepare the salmon, check that it has been properly trimmed and is boneless. If there are any bones remaining, remove with a pair of tweezers. Cut the salmon into four equal portions. Season each piece with salt and pepper and then dredge lightly with flour. For the horseradish crust, mix together the horseradish and egg yolk. Dip the topside of each piece of salmon into the horseradish/egg-yolk mixture, making sure that each fillet is generously coated. For the horseradish crust, mix together the horseradish and egg yolk. Dip the topside of each piece of salmon into the horseradish/egg-yolk mixture, making sure that each fillet is generously coated. Mix together the breadcrumbs and parsley and then dip each piece of fish into the breadcrumbs. Shape the crust by pressing this mixture onto the fillets gently but firmly, with your hands. Mix together the breadcrumbs and parsley and then dip each piece of fish into the breadcrumbs. Shape the crust by pressing this mixture onto the fillets gently but firmly, with your hands. To cook the salmon, heat the oil in a heavy based frying pan until very hot. Add the fillets, crust side down, with the butter and cook for three minutes or until the breadcrumbs are beginning to crisp up nicely. Turn the fillets over and finish off the cooking in the oven for five minutes. To cook the salmon, heat the oil in a heavy based frying pan until very hot. Add the fillets, crust side down, with the butter and cook for three minutes or until the breadcrumbs are beginning to crisp up nicely. Turn the fillets over and finish off the cooking in the oven for five minutes. To serve, add the chives, to the sauce. Place each fillet on a warm plate, laying it on a bed of buttered, cooked vegetables if you wish (spinach is a great choice) and surround with a little of the sauce. To serve, add the chives, to the sauce. Place each fillet on a warm plate, laying it on a bed of buttered, cooked vegetables if you wish (spinach is a great choice) and surround with a little of the sauce. | {
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"delivery_version": "v1.0",
"title": "Fillet of salmon with a horseradish sauce recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings 250ml/fl oz double cream1 tsp Dijon mustard1 tsp English mustard 1 tsp creamed horseradish1-2 tsp lemon juicesalt1 tbsp snipped fresh chives 250ml/fl oz double cream 1 tsp Dijon mustard 1 tsp English mustard 1 tsp creamed horseradish 1-2 tsp lemon juice salt 1 tbsp snipped fresh chives 750g/1lb 10 oz skinless salmon filletsaltfreshly ground black pepperplain white flour, for dredging1 tbsp vegetable oil1 bsp butterbutered, cooked vegetables, such as spinach, to serve (optional) 750g/1lb 10 oz skinless salmon fillet salt freshly ground black pepper plain white flour, for dredging 1 tbsp vegetable oil 1 bsp butter butered, cooked vegetables, such as spinach, to serve (optional) 2 tbsp creamed horseradish1 egg yolk 100g/4oz coarse breadcrumbs1 tbsp chopped fresh parsley 2 tbsp creamed horseradish 1 egg yolk 100g/4oz coarse breadcrumbs 1 tbsp chopped fresh parsley Method Preheat the oven to 180C/350F/Gas 4.First make the chive cream sauce. Boil the cream in a saucepan for two minutes or until it has thickened slightly. Remove from the heat and whisk in the mustards, horseradish and lemon juice and taste for seasoning, adding a little more salt or lemon juice as necessary. Keep the sauce warm but do not let it boil again or the flavours of the mustard and horseradish will be spoilt. To prepare the salmon, check that it has been properly trimmed and is boneless. If there are any bones remaining, remove with a pair of tweezers. Cut the salmon into four equal portions. Season each piece with salt and pepper and then dredge lightly with flour.For the horseradish crust, mix together the horseradish and egg yolk. Dip the topside of each piece of salmon into the horseradish/egg-yolk mixture, making sure that each fillet is generously coated. Mix together the breadcrumbs and parsley and then dip each piece of fish into the breadcrumbs. Shape the crust by pressing this mixture onto the fillets gently but firmly, with your hands.To cook the salmon, heat the oil in a heavy based frying pan until very hot. Add the fillets, crust side down, with the butter and cook for three minutes or until the breadcrumbs are beginning to crisp up nicely. Turn the fillets over and finish off the cooking in the oven for five minutes.To serve, add the chives, to the sauce. Place each fillet on a warm plate, laying it on a bed of buttered, cooked vegetables if you wish (spinach is a great choice) and surround with a little of the sauce. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. First make the chive cream sauce. Boil the cream in a saucepan for two minutes or until it has thickened slightly. First make the chive cream sauce. Boil the cream in a saucepan for two minutes or until it has thickened slightly. Remove from the heat and whisk in the mustards, horseradish and lemon juice and taste for seasoning, adding a little more salt or lemon juice as necessary. Keep the sauce warm but do not let it boil again or the flavours of the mustard and horseradish will be spoilt. Remove from the heat and whisk in the mustards, horseradish and lemon juice and taste for seasoning, adding a little more salt or lemon juice as necessary. Keep the sauce warm but do not let it boil again or the flavours of the mustard and horseradish will be spoilt. To prepare the salmon, check that it has been properly trimmed and is boneless. If there are any bones remaining, remove with a pair of tweezers. Cut the salmon into four equal portions. Season each piece with salt and pepper and then dredge lightly with flour. To prepare the salmon, check that it has been properly trimmed and is boneless. If there are any bones remaining, remove with a pair of tweezers. Cut the salmon into four equal portions. Season each piece with salt and pepper and then dredge lightly with flour. For the horseradish crust, mix together the horseradish and egg yolk. Dip the topside of each piece of salmon into the horseradish/egg-yolk mixture, making sure that each fillet is generously coated. For the horseradish crust, mix together the horseradish and egg yolk. Dip the topside of each piece of salmon into the horseradish/egg-yolk mixture, making sure that each fillet is generously coated. Mix together the breadcrumbs and parsley and then dip each piece of fish into the breadcrumbs. Shape the crust by pressing this mixture onto the fillets gently but firmly, with your hands. Mix together the breadcrumbs and parsley and then dip each piece of fish into the breadcrumbs. Shape the crust by pressing this mixture onto the fillets gently but firmly, with your hands. To cook the salmon, heat the oil in a heavy based frying pan until very hot. Add the fillets, crust side down, with the butter and cook for three minutes or until the breadcrumbs are beginning to crisp up nicely. Turn the fillets over and finish off the cooking in the oven for five minutes. To cook the salmon, heat the oil in a heavy based frying pan until very hot. Add the fillets, crust side down, with the butter and cook for three minutes or until the breadcrumbs are beginning to crisp up nicely. Turn the fillets over and finish off the cooking in the oven for five minutes. To serve, add the chives, to the sauce. Place each fillet on a warm plate, laying it on a bed of buttered, cooked vegetables if you wish (spinach is a great choice) and surround with a little of the sauce. To serve, add the chives, to the sauce. Place each fillet on a warm plate, laying it on a bed of buttered, cooked vegetables if you wish (spinach is a great choice) and surround with a little of the sauce."
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} | 2adb3d703f1fb68c187e1d8f4b0b00457e18f5c218f37f6d41e9d61dfc6b5774 | Grilled cheese and kimchi udon noodles recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/grilled_cheese_and_53154_16x9.jpg Kimchi adds fermented goodness to this decadent, but super simple, melted cheese and noodle bowl. 300g/10½oz vacuum-packed udon noodles200g/7oz kimchi70g/2½oz Japanese mayonnaise1 tbsp light soy sauce 80g/2¾oz mixed cheddar and mozzarella, grated2–3 tbsp chopped cornichons1 sheet nori, cut into strips 300g/10½oz vacuum-packed udon noodles 200g/7oz kimchi 70g/2½oz Japanese mayonnaise 1 tbsp light soy sauce 80g/2¾oz mixed cheddar and mozzarella, grated 2–3 tbsp chopped cornichons 1 sheet nori, cut into strips Method Cook the udon in a saucepan of boiling water according to the packet instructions, breaking them up as they cook.Put three-quarters of the kimchi (and any accompanying liquid), the mayonnaise and soy sauce in a blender. Blend until fairly smooth (don't worry about a few small lumps).Drain the noodles and add them back to the pan. Tip all of the blended sauce onto the noodles and cook over a medium heat for 1 minute. Divide the noodles evenly between two heatproof bowls.Preheat the grill to high. Sprinkle the cheese evenly over the noodles in the two bowls. Grill for 3 minutes until the cheese has melted and is starting to brown on the top. Be careful when touching the bowls as they will be very hot. Top with the rest of the kimchi, chopped cornichons and nori and serve immediately. Give it a good mix before eating. Cook the udon in a saucepan of boiling water according to the packet instructions, breaking them up as they cook. Cook the udon in a saucepan of boiling water according to the packet instructions, breaking them up as they cook. Put three-quarters of the kimchi (and any accompanying liquid), the mayonnaise and soy sauce in a blender. Blend until fairly smooth (don't worry about a few small lumps). Put three-quarters of the kimchi (and any accompanying liquid), the mayonnaise and soy sauce in a blender. Blend until fairly smooth (don't worry about a few small lumps). Drain the noodles and add them back to the pan. Tip all of the blended sauce onto the noodles and cook over a medium heat for 1 minute. Divide the noodles evenly between two heatproof bowls. Drain the noodles and add them back to the pan. Tip all of the blended sauce onto the noodles and cook over a medium heat for 1 minute. Divide the noodles evenly between two heatproof bowls. Preheat the grill to high. Sprinkle the cheese evenly over the noodles in the two bowls. Preheat the grill to high. Sprinkle the cheese evenly over the noodles in the two bowls. Grill for 3 minutes until the cheese has melted and is starting to brown on the top. Be careful when touching the bowls as they will be very hot. Grill for 3 minutes until the cheese has melted and is starting to brown on the top. Be careful when touching the bowls as they will be very hot. Top with the rest of the kimchi, chopped cornichons and nori and serve immediately. Give it a good mix before eating. Top with the rest of the kimchi, chopped cornichons and nori and serve immediately. Give it a good mix before eating. | {
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"title": "Grilled cheese and kimchi udon noodles recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/grilled_cheese_and_53154_16x9.jpg Kimchi adds fermented goodness to this decadent, but super simple, melted cheese and noodle bowl. 300g/10½oz vacuum-packed udon noodles200g/7oz kimchi70g/2½oz Japanese mayonnaise1 tbsp light soy sauce 80g/2¾oz mixed cheddar and mozzarella, grated2–3 tbsp chopped cornichons1 sheet nori, cut into strips 300g/10½oz vacuum-packed udon noodles 200g/7oz kimchi 70g/2½oz Japanese mayonnaise 1 tbsp light soy sauce 80g/2¾oz mixed cheddar and mozzarella, grated 2–3 tbsp chopped cornichons 1 sheet nori, cut into strips Method Cook the udon in a saucepan of boiling water according to the packet instructions, breaking them up as they cook.Put three-quarters of the kimchi (and any accompanying liquid), the mayonnaise and soy sauce in a blender. Blend until fairly smooth (don't worry about a few small lumps).Drain the noodles and add them back to the pan. Tip all of the blended sauce onto the noodles and cook over a medium heat for 1 minute. Divide the noodles evenly between two heatproof bowls.Preheat the grill to high. Sprinkle the cheese evenly over the noodles in the two bowls. Grill for 3 minutes until the cheese has melted and is starting to brown on the top. Be careful when touching the bowls as they will be very hot. Top with the rest of the kimchi, chopped cornichons and nori and serve immediately. Give it a good mix before eating. Cook the udon in a saucepan of boiling water according to the packet instructions, breaking them up as they cook. Cook the udon in a saucepan of boiling water according to the packet instructions, breaking them up as they cook. Put three-quarters of the kimchi (and any accompanying liquid), the mayonnaise and soy sauce in a blender. Blend until fairly smooth (don't worry about a few small lumps). Put three-quarters of the kimchi (and any accompanying liquid), the mayonnaise and soy sauce in a blender. Blend until fairly smooth (don't worry about a few small lumps). Drain the noodles and add them back to the pan. Tip all of the blended sauce onto the noodles and cook over a medium heat for 1 minute. Divide the noodles evenly between two heatproof bowls. Drain the noodles and add them back to the pan. Tip all of the blended sauce onto the noodles and cook over a medium heat for 1 minute. Divide the noodles evenly between two heatproof bowls. Preheat the grill to high. Sprinkle the cheese evenly over the noodles in the two bowls. Preheat the grill to high. Sprinkle the cheese evenly over the noodles in the two bowls. Grill for 3 minutes until the cheese has melted and is starting to brown on the top. Be careful when touching the bowls as they will be very hot. Grill for 3 minutes until the cheese has melted and is starting to brown on the top. Be careful when touching the bowls as they will be very hot. Top with the rest of the kimchi, chopped cornichons and nori and serve immediately. Give it a good mix before eating. Top with the rest of the kimchi, chopped cornichons and nori and serve immediately. Give it a good mix before eating."
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} | 42037c4a22966e5c2e58902c184819c54b5d88acf863567b094e679552b0be3a | Real mint sauce recipe
An average of 3.7 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/realmintsauce_67706_16x9.jpg Mint grows so freely that once you know the trick you never need buy mint sauce again. Blanching the mint with boiling water helps to dissolve the sugar and to keep the colour in the mint leaves. This will keep in the fridge for up to 3 days. bunch of mintpinch salt4 tbsp boiling water4 tbsp white wine vinegar 1 level tbsp caster sugar bunch of mint pinch salt 4 tbsp boiling water 4 tbsp white wine vinegar 1 level tbsp caster sugar Method Strip off the mint leaves, sprinkle with salt and chop finely.Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool. Stir in the vinegar and taste.Add more water or vinegar and adjust seasoning to suit your taste. Strip off the mint leaves, sprinkle with salt and chop finely. Strip off the mint leaves, sprinkle with salt and chop finely. Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool. Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool. Stir in the vinegar and taste. Stir in the vinegar and taste. Add more water or vinegar and adjust seasoning to suit your taste. Add more water or vinegar and adjust seasoning to suit your taste. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Real mint sauce recipe",
"content": "An average of 3.7 out of 5 stars from 53 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/realmintsauce_67706_16x9.jpg Mint grows so freely that once you know the trick you never need buy mint sauce again. Blanching the mint with boiling water helps to dissolve the sugar and to keep the colour in the mint leaves. This will keep in the fridge for up to 3 days. bunch of mintpinch salt4 tbsp boiling water4 tbsp white wine vinegar 1 level tbsp caster sugar bunch of mint pinch salt 4 tbsp boiling water 4 tbsp white wine vinegar 1 level tbsp caster sugar Method Strip off the mint leaves, sprinkle with salt and chop finely.Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool. Stir in the vinegar and taste.Add more water or vinegar and adjust seasoning to suit your taste. Strip off the mint leaves, sprinkle with salt and chop finely. Strip off the mint leaves, sprinkle with salt and chop finely. Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool. Place into a jug, add the sugar and pour over the boiling water, stir and leave to cool. Stir in the vinegar and taste. Stir in the vinegar and taste. Add more water or vinegar and adjust seasoning to suit your taste. Add more water or vinegar and adjust seasoning to suit your taste."
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} | da4d7206b7bafe88ec318d7e0345b290a707545d63222a5a8f4a0a856cbf8718 | Venison curry recipe
An average of 3.3 out of 5 stars from 15 ratings Venison slow-cooked in fragrant herbs and spices, perfect for a casual weekend dinner with friends. 8 garlic cloves, peeled and gratedthumb-sized piece root ginger, peeled and grated100g/3½oz plain yoghurt1 tbsp sweet smoked paprika60g/2¼oz tomato purée 8 garlic cloves, peeled and grated thumb-sized piece root ginger, peeled and grated 100g/3½oz plain yoghurt 1 tbsp sweet smoked paprika 60g/2¼oz tomato purée 1kg/2lb 4oz wild venison, diced25g/1oz ginger-garlic paste, from a jar4 tbsp vegetable oil200g/1lb 5oz tomatoes, roughly chopped300g/10½oz onions, roughly chopped2 tbsp Kashmiri chilli powder 2 tbsp ground coriander 2 tbsp ground turmeric 2 tbsp juniper seeds, crushed 2 tsp garam masala 2 green chillies, finely chopped (optional)1 tbsp chopped fresh coriander leaves2 tbsp Greek-style yoghurt 1kg/2lb 4oz wild venison, diced 25g/1oz ginger-garlic paste, from a jar 4 tbsp vegetable oil 200g/1lb 5oz tomatoes, roughly chopped 300g/10½oz onions, roughly chopped 2 tbsp Kashmiri chilli powder 2 tbsp ground coriander 2 tbsp ground turmeric 2 tbsp juniper seeds, crushed 2 tsp garam masala 2 green chillies, finely chopped (optional) 1 tbsp chopped fresh coriander leaves 2 tbsp Greek-style yoghurt 100g/3½oz Greek-style yoghurt150ml/5fl oz milk2 tsp salt500g/1lb 2oz plain four1 tsp baking powder3 tbsp extra virgin rapeseed oil, plus extra for kneading 100g/3½oz Greek-style yoghurt 150ml/5fl oz milk 2 tsp salt 500g/1lb 2oz plain four 1 tsp baking powder 3 tbsp extra virgin rapeseed oil, plus extra for kneading 400g/14oz natural yoghurt¼ cucumber, peeled and diced2 tbsp fresh mint, chopped 400g/14oz natural yoghurt ¼ cucumber, peeled and diced 2 tbsp fresh mint, chopped 500g/1lb 2oz cooked white basmati rice, to serve 500g/1lb 2oz cooked white basmati rice, to serve Method To make the marinade, place all the ingredients into a bowl. Stir in the venison and leave to marinade for least an hour or preferably overnight. To make the curry, heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until they are a light golden brown. Add the venison and cook for 5 minutes until the juices come out of the meat. Add the ginger-garlic paste and cook for 4–5 minutes. Add the spices and chilli and cook for a couple more minutes. Add the tomatoes, reduce the heat to a simmer, cover with a lid or parchment paper and cook for 1–1½ hours until the meat is soft and tender. You may need to top up with a splash of water from time to time if it becomes too dry.Meanwhile, to make the naan breads, place all the ingredients in a large bowl, mix well and leave to rest for at least an hour. Turn the dough out onto a floured surface and knead into a soft dough. Divide into eight and shape each piece into naan breads. Heat a frying pan over a medium heat and dry-fry the naan breads in batches, for 3–4 minutes on each side. To make the raita, mix the ingredients together in a small bowl.Take the curry off the heat and stir in the yoghurt. Scatter over the coriander and serve with the rice, raita and naan breads. To make the marinade, place all the ingredients into a bowl. Stir in the venison and leave to marinade for least an hour or preferably overnight. To make the marinade, place all the ingredients into a bowl. Stir in the venison and leave to marinade for least an hour or preferably overnight. To make the curry, heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until they are a light golden brown. Add the venison and cook for 5 minutes until the juices come out of the meat. To make the curry, heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until they are a light golden brown. Add the venison and cook for 5 minutes until the juices come out of the meat. Add the ginger-garlic paste and cook for 4–5 minutes. Add the spices and chilli and cook for a couple more minutes. Add the tomatoes, reduce the heat to a simmer, cover with a lid or parchment paper and cook for 1–1½ hours until the meat is soft and tender. You may need to top up with a splash of water from time to time if it becomes too dry. Add the ginger-garlic paste and cook for 4–5 minutes. Add the spices and chilli and cook for a couple more minutes. Add the tomatoes, reduce the heat to a simmer, cover with a lid or parchment paper and cook for 1–1½ hours until the meat is soft and tender. You may need to top up with a splash of water from time to time if it becomes too dry. Meanwhile, to make the naan breads, place all the ingredients in a large bowl, mix well and leave to rest for at least an hour. Meanwhile, to make the naan breads, place all the ingredients in a large bowl, mix well and leave to rest for at least an hour. Turn the dough out onto a floured surface and knead into a soft dough. Divide into eight and shape each piece into naan breads. Turn the dough out onto a floured surface and knead into a soft dough. Divide into eight and shape each piece into naan breads. Heat a frying pan over a medium heat and dry-fry the naan breads in batches, for 3–4 minutes on each side. Heat a frying pan over a medium heat and dry-fry the naan breads in batches, for 3–4 minutes on each side. To make the raita, mix the ingredients together in a small bowl. To make the raita, mix the ingredients together in a small bowl. Take the curry off the heat and stir in the yoghurt. Scatter over the coriander and serve with the rice, raita and naan breads. Take the curry off the heat and stir in the yoghurt. Scatter over the coriander and serve with the rice, raita and naan breads. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Venison curry recipe",
"content": "An average of 3.3 out of 5 stars from 15 ratings Venison slow-cooked in fragrant herbs and spices, perfect for a casual weekend dinner with friends. 8 garlic cloves, peeled and gratedthumb-sized piece root ginger, peeled and grated100g/3½oz plain yoghurt1 tbsp sweet smoked paprika60g/2¼oz tomato purée 8 garlic cloves, peeled and grated thumb-sized piece root ginger, peeled and grated 100g/3½oz plain yoghurt 1 tbsp sweet smoked paprika 60g/2¼oz tomato purée 1kg/2lb 4oz wild venison, diced25g/1oz ginger-garlic paste, from a jar4 tbsp vegetable oil200g/1lb 5oz tomatoes, roughly chopped300g/10½oz onions, roughly chopped2 tbsp Kashmiri chilli powder 2 tbsp ground coriander 2 tbsp ground turmeric 2 tbsp juniper seeds, crushed 2 tsp garam masala 2 green chillies, finely chopped (optional)1 tbsp chopped fresh coriander leaves2 tbsp Greek-style yoghurt 1kg/2lb 4oz wild venison, diced 25g/1oz ginger-garlic paste, from a jar 4 tbsp vegetable oil 200g/1lb 5oz tomatoes, roughly chopped 300g/10½oz onions, roughly chopped 2 tbsp Kashmiri chilli powder 2 tbsp ground coriander 2 tbsp ground turmeric 2 tbsp juniper seeds, crushed 2 tsp garam masala 2 green chillies, finely chopped (optional) 1 tbsp chopped fresh coriander leaves 2 tbsp Greek-style yoghurt 100g/3½oz Greek-style yoghurt150ml/5fl oz milk2 tsp salt500g/1lb 2oz plain four1 tsp baking powder3 tbsp extra virgin rapeseed oil, plus extra for kneading 100g/3½oz Greek-style yoghurt 150ml/5fl oz milk 2 tsp salt 500g/1lb 2oz plain four 1 tsp baking powder 3 tbsp extra virgin rapeseed oil, plus extra for kneading 400g/14oz natural yoghurt¼ cucumber, peeled and diced2 tbsp fresh mint, chopped 400g/14oz natural yoghurt ¼ cucumber, peeled and diced 2 tbsp fresh mint, chopped 500g/1lb 2oz cooked white basmati rice, to serve 500g/1lb 2oz cooked white basmati rice, to serve Method To make the marinade, place all the ingredients into a bowl. Stir in the venison and leave to marinade for least an hour or preferably overnight. To make the curry, heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until they are a light golden brown. Add the venison and cook for 5 minutes until the juices come out of the meat. Add the ginger-garlic paste and cook for 4–5 minutes. Add the spices and chilli and cook for a couple more minutes. Add the tomatoes, reduce the heat to a simmer, cover with a lid or parchment paper and cook for 1–1½ hours until the meat is soft and tender. You may need to top up with a splash of water from time to time if it becomes too dry.Meanwhile, to make the naan breads, place all the ingredients in a large bowl, mix well and leave to rest for at least an hour. Turn the dough out onto a floured surface and knead into a soft dough. Divide into eight and shape each piece into naan breads. Heat a frying pan over a medium heat and dry-fry the naan breads in batches, for 3–4 minutes on each side. To make the raita, mix the ingredients together in a small bowl.Take the curry off the heat and stir in the yoghurt. Scatter over the coriander and serve with the rice, raita and naan breads. To make the marinade, place all the ingredients into a bowl. Stir in the venison and leave to marinade for least an hour or preferably overnight. To make the marinade, place all the ingredients into a bowl. Stir in the venison and leave to marinade for least an hour or preferably overnight. To make the curry, heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until they are a light golden brown. Add the venison and cook for 5 minutes until the juices come out of the meat. To make the curry, heat the oil in a large, heavy-bottomed saucepan over a medium heat. Add the onions and fry until they are a light golden brown. Add the venison and cook for 5 minutes until the juices come out of the meat. Add the ginger-garlic paste and cook for 4–5 minutes. Add the spices and chilli and cook for a couple more minutes. Add the tomatoes, reduce the heat to a simmer, cover with a lid or parchment paper and cook for 1–1½ hours until the meat is soft and tender. You may need to top up with a splash of water from time to time if it becomes too dry. Add the ginger-garlic paste and cook for 4–5 minutes. Add the spices and chilli and cook for a couple more minutes. Add the tomatoes, reduce the heat to a simmer, cover with a lid or parchment paper and cook for 1–1½ hours until the meat is soft and tender. You may need to top up with a splash of water from time to time if it becomes too dry. Meanwhile, to make the naan breads, place all the ingredients in a large bowl, mix well and leave to rest for at least an hour. Meanwhile, to make the naan breads, place all the ingredients in a large bowl, mix well and leave to rest for at least an hour. Turn the dough out onto a floured surface and knead into a soft dough. Divide into eight and shape each piece into naan breads. Turn the dough out onto a floured surface and knead into a soft dough. Divide into eight and shape each piece into naan breads. Heat a frying pan over a medium heat and dry-fry the naan breads in batches, for 3–4 minutes on each side. Heat a frying pan over a medium heat and dry-fry the naan breads in batches, for 3–4 minutes on each side. To make the raita, mix the ingredients together in a small bowl. To make the raita, mix the ingredients together in a small bowl. Take the curry off the heat and stir in the yoghurt. Scatter over the coriander and serve with the rice, raita and naan breads. Take the curry off the heat and stir in the yoghurt. Scatter over the coriander and serve with the rice, raita and naan breads."
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} | 4b27c1e4a718519a0220016dfb46901f9059facb568cec1c7055fdfb0f356b44 | Lemony monkfish kebabs recipe
An average of 5.0 out of 5 stars from 1 rating Spiced monkfish adds a meaty texture to pescatarian kebabs. You will need kebab skewers to make this recipe on the barbecue. Serve with jumbo couscous salad for a perfect pairing. 2 tsp cumin seeds2 tsp coriander seeds1 tsp fennel seeds1 tbsp fresh thyme leaves1 lemon, zest and juice1 garlic clove, finely chopped2 tbsp olive oil800g/1lb 12oz monkfish, cut into chunks400g/14oz vegetable selection (such as red onion, courgettes, aubergines and peppers) chopped into chunks.150ml/5fl oz Greek-style yoghurt1 tbsp finely chopped fresh mint1 tsp mint sauce 2 tsp cumin seeds 2 tsp coriander seeds 1 tsp fennel seeds 1 tbsp fresh thyme leaves 1 lemon, zest and juice 1 garlic clove, finely chopped 2 tbsp olive oil 800g/1lb 12oz monkfish, cut into chunks 400g/14oz vegetable selection (such as red onion, courgettes, aubergines and peppers) chopped into chunks. 150ml/5fl oz Greek-style yoghurt 1 tbsp finely chopped fresh mint 1 tsp mint sauce Method Soak the saffron in a bowl of warm water for 10 minutes. Drain and set aside. Meanwhile place the seeds into a pestle and mortar and grind. Tip into a large glass bowl along with the thyme, lemon zest and juice, garlic, olive oil and season with salt and pepper. Add the fish and marinate for at least 30 minutes.Preheat a barbecue or grill to it's highest setting.Assemble the kebabs by alternating chunks of fish with the vegetables and thread onto the skewers.Cook on the barbeque or under the grill for 3–4 minutes on each side or until the fish is cooked through.Place all the remaining ingredients into a small glass bowl, mix, and serve alongside the kebabs. Soak the saffron in a bowl of warm water for 10 minutes. Drain and set aside. Soak the saffron in a bowl of warm water for 10 minutes. Drain and set aside. Meanwhile place the seeds into a pestle and mortar and grind. Tip into a large glass bowl along with the thyme, lemon zest and juice, garlic, olive oil and season with salt and pepper. Add the fish and marinate for at least 30 minutes. Meanwhile place the seeds into a pestle and mortar and grind. Tip into a large glass bowl along with the thyme, lemon zest and juice, garlic, olive oil and season with salt and pepper. Add the fish and marinate for at least 30 minutes. Preheat a barbecue or grill to it's highest setting. Preheat a barbecue or grill to it's highest setting. Assemble the kebabs by alternating chunks of fish with the vegetables and thread onto the skewers. Assemble the kebabs by alternating chunks of fish with the vegetables and thread onto the skewers. Cook on the barbeque or under the grill for 3–4 minutes on each side or until the fish is cooked through. Cook on the barbeque or under the grill for 3–4 minutes on each side or until the fish is cooked through. Place all the remaining ingredients into a small glass bowl, mix, and serve alongside the kebabs. Place all the remaining ingredients into a small glass bowl, mix, and serve alongside the kebabs. Recipe tips If you are using wooden skewers soak them in water for 30 minutes. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lemony monkfish kebabs recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Spiced monkfish adds a meaty texture to pescatarian kebabs. You will need kebab skewers to make this recipe on the barbecue. Serve with jumbo couscous salad for a perfect pairing. 2 tsp cumin seeds2 tsp coriander seeds1 tsp fennel seeds1 tbsp fresh thyme leaves1 lemon, zest and juice1 garlic clove, finely chopped2 tbsp olive oil800g/1lb 12oz monkfish, cut into chunks400g/14oz vegetable selection (such as red onion, courgettes, aubergines and peppers) chopped into chunks.150ml/5fl oz Greek-style yoghurt1 tbsp finely chopped fresh mint1 tsp mint sauce 2 tsp cumin seeds 2 tsp coriander seeds 1 tsp fennel seeds 1 tbsp fresh thyme leaves 1 lemon, zest and juice 1 garlic clove, finely chopped 2 tbsp olive oil 800g/1lb 12oz monkfish, cut into chunks 400g/14oz vegetable selection (such as red onion, courgettes, aubergines and peppers) chopped into chunks. 150ml/5fl oz Greek-style yoghurt 1 tbsp finely chopped fresh mint 1 tsp mint sauce Method Soak the saffron in a bowl of warm water for 10 minutes. Drain and set aside. Meanwhile place the seeds into a pestle and mortar and grind. Tip into a large glass bowl along with the thyme, lemon zest and juice, garlic, olive oil and season with salt and pepper. Add the fish and marinate for at least 30 minutes.Preheat a barbecue or grill to it's highest setting.Assemble the kebabs by alternating chunks of fish with the vegetables and thread onto the skewers.Cook on the barbeque or under the grill for 3–4 minutes on each side or until the fish is cooked through.Place all the remaining ingredients into a small glass bowl, mix, and serve alongside the kebabs. Soak the saffron in a bowl of warm water for 10 minutes. Drain and set aside. Soak the saffron in a bowl of warm water for 10 minutes. Drain and set aside. Meanwhile place the seeds into a pestle and mortar and grind. Tip into a large glass bowl along with the thyme, lemon zest and juice, garlic, olive oil and season with salt and pepper. Add the fish and marinate for at least 30 minutes. Meanwhile place the seeds into a pestle and mortar and grind. Tip into a large glass bowl along with the thyme, lemon zest and juice, garlic, olive oil and season with salt and pepper. Add the fish and marinate for at least 30 minutes. Preheat a barbecue or grill to it's highest setting. Preheat a barbecue or grill to it's highest setting. Assemble the kebabs by alternating chunks of fish with the vegetables and thread onto the skewers. Assemble the kebabs by alternating chunks of fish with the vegetables and thread onto the skewers. Cook on the barbeque or under the grill for 3–4 minutes on each side or until the fish is cooked through. Cook on the barbeque or under the grill for 3–4 minutes on each side or until the fish is cooked through. Place all the remaining ingredients into a small glass bowl, mix, and serve alongside the kebabs. Place all the remaining ingredients into a small glass bowl, mix, and serve alongside the kebabs. Recipe tips If you are using wooden skewers soak them in water for 30 minutes."
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} | f990adbd132239256c42b77a463b80dadbe55820c2bb45500a817b73c80f1a49 | Lemon sole goujons with mushy peas and sweet potato chips recipe
Preheat the oven to 200C/400F/Gas 6.For the sweet potato wedges, place the sweet potato wedges into a large roasting tin, then drizzle over the oil, turning the sweet potato wedges to coat them all over. Roast in the oven for 25-30 minutes, turning halfway through cooking, until the sweet potato wedges are crisp and golden-brown and cooked through.Meanwhile, for the lemon sole goujons, sprinkle the flour onto a plate. Beat the eggs in a bowl. Mix together the breadcrumbs, cayenne pepper and lemon zest until well combined, then sprinkle the mixture onto a separate plate.Season the fish pieces, to taste, with salt and freshly ground black pepper. Dredge each piece of fish first in the flour, then dip it into the beaten egg, then roll it in the breadcrumbs until completely coated.Heat the oil in a frying pan over a medium heat until a breadcrumb sizzles and turns golden-brown when dipped into it. Add the coated fish pieces to the pan, in batches, and fry for 2-3 minutes each side until crisp, golden and cooked through. Remove the fried fish pieces from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish pieces. Meanwhile, for the mushy peas, cook the peas in a pan of boiling, salted water for 3-4 minutes, or until just tender. Drain well and crush using a fork or potato masher.Stir the crème fraîche and mint sauce (or fresh mint) into the crushed peas and season, to taste, with salt and freshly ground black pepper. For the lemon mayonnaise, stir the lemon juice into the mayonnaise until well combined. Season, to taste, with salt and freshly ground black pepper. To serve, divide the fried fish goujons equally among four serving plates. Spoon a dollop of lemon mayonnaise on top of each portion. Spoon the sweet potato wedges and mushy peas alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the sweet potato wedges, place the sweet potato wedges into a large roasting tin, then drizzle over the oil, turning the sweet potato wedges to coat them all over. Roast in the oven for 25-30 minutes, turning halfway through cooking, until the sweet potato wedges are crisp and golden-brown and cooked through. For the sweet potato wedges, place the sweet potato wedges into a large roasting tin, then drizzle over the oil, turning the sweet potato wedges to coat them all over. Roast in the oven for 25-30 minutes, turning halfway through cooking, until the sweet potato wedges are crisp and golden-brown and cooked through. Meanwhile, for the lemon sole goujons, sprinkle the flour onto a plate. Beat the eggs in a bowl. Mix together the breadcrumbs, cayenne pepper and lemon zest until well combined, then sprinkle the mixture onto a separate plate. Meanwhile, for the lemon sole goujons, sprinkle the flour onto a plate. Beat the eggs in a bowl. Mix together the breadcrumbs, cayenne pepper and lemon zest until well combined, then sprinkle the mixture onto a separate plate. Season the fish pieces, to taste, with salt and freshly ground black pepper. Dredge each piece of fish first in the flour, then dip it into the beaten egg, then roll it in the breadcrumbs until completely coated. Season the fish pieces, to taste, with salt and freshly ground black pepper. Dredge each piece of fish first in the flour, then dip it into the beaten egg, then roll it in the breadcrumbs until completely coated. Heat the oil in a frying pan over a medium heat until a breadcrumb sizzles and turns golden-brown when dipped into it. Add the coated fish pieces to the pan, in batches, and fry for 2-3 minutes each side until crisp, golden and cooked through. Remove the fried fish pieces from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish pieces. Heat the oil in a frying pan over a medium heat until a breadcrumb sizzles and turns golden-brown when dipped into it. Add the coated fish pieces to the pan, in batches, and fry for 2-3 minutes each side until crisp, golden and cooked through. Remove the fried fish pieces from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish pieces. Meanwhile, for the mushy peas, cook the peas in a pan of boiling, salted water for 3-4 minutes, or until just tender. Drain well and crush using a fork or potato masher. Meanwhile, for the mushy peas, cook the peas in a pan of boiling, salted water for 3-4 minutes, or until just tender. Drain well and crush using a fork or potato masher. Stir the crème fraîche and mint sauce (or fresh mint) into the crushed peas and season, to taste, with salt and freshly ground black pepper. Stir the crème fraîche and mint sauce (or fresh mint) into the crushed peas and season, to taste, with salt and freshly ground black pepper. For the lemon mayonnaise, stir the lemon juice into the mayonnaise until well combined. Season, to taste, with salt and freshly ground black pepper. For the lemon mayonnaise, stir the lemon juice into the mayonnaise until well combined. Season, to taste, with salt and freshly ground black pepper. To serve, divide the fried fish goujons equally among four serving plates. Spoon a dollop of lemon mayonnaise on top of each portion. Spoon the sweet potato wedges and mushy peas alongside. To serve, divide the fried fish goujons equally among four serving plates. Spoon a dollop of lemon mayonnaise on top of each portion. Spoon the sweet potato wedges and mushy peas alongside. | {
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"title": "Lemon sole goujons with mushy peas and sweet potato chips recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.For the sweet potato wedges, place the sweet potato wedges into a large roasting tin, then drizzle over the oil, turning the sweet potato wedges to coat them all over. Roast in the oven for 25-30 minutes, turning halfway through cooking, until the sweet potato wedges are crisp and golden-brown and cooked through.Meanwhile, for the lemon sole goujons, sprinkle the flour onto a plate. Beat the eggs in a bowl. Mix together the breadcrumbs, cayenne pepper and lemon zest until well combined, then sprinkle the mixture onto a separate plate.Season the fish pieces, to taste, with salt and freshly ground black pepper. Dredge each piece of fish first in the flour, then dip it into the beaten egg, then roll it in the breadcrumbs until completely coated.Heat the oil in a frying pan over a medium heat until a breadcrumb sizzles and turns golden-brown when dipped into it. Add the coated fish pieces to the pan, in batches, and fry for 2-3 minutes each side until crisp, golden and cooked through. Remove the fried fish pieces from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish pieces. Meanwhile, for the mushy peas, cook the peas in a pan of boiling, salted water for 3-4 minutes, or until just tender. Drain well and crush using a fork or potato masher.Stir the crème fraîche and mint sauce (or fresh mint) into the crushed peas and season, to taste, with salt and freshly ground black pepper. For the lemon mayonnaise, stir the lemon juice into the mayonnaise until well combined. Season, to taste, with salt and freshly ground black pepper. To serve, divide the fried fish goujons equally among four serving plates. Spoon a dollop of lemon mayonnaise on top of each portion. Spoon the sweet potato wedges and mushy peas alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the sweet potato wedges, place the sweet potato wedges into a large roasting tin, then drizzle over the oil, turning the sweet potato wedges to coat them all over. Roast in the oven for 25-30 minutes, turning halfway through cooking, until the sweet potato wedges are crisp and golden-brown and cooked through. For the sweet potato wedges, place the sweet potato wedges into a large roasting tin, then drizzle over the oil, turning the sweet potato wedges to coat them all over. Roast in the oven for 25-30 minutes, turning halfway through cooking, until the sweet potato wedges are crisp and golden-brown and cooked through. Meanwhile, for the lemon sole goujons, sprinkle the flour onto a plate. Beat the eggs in a bowl. Mix together the breadcrumbs, cayenne pepper and lemon zest until well combined, then sprinkle the mixture onto a separate plate. Meanwhile, for the lemon sole goujons, sprinkle the flour onto a plate. Beat the eggs in a bowl. Mix together the breadcrumbs, cayenne pepper and lemon zest until well combined, then sprinkle the mixture onto a separate plate. Season the fish pieces, to taste, with salt and freshly ground black pepper. Dredge each piece of fish first in the flour, then dip it into the beaten egg, then roll it in the breadcrumbs until completely coated. Season the fish pieces, to taste, with salt and freshly ground black pepper. Dredge each piece of fish first in the flour, then dip it into the beaten egg, then roll it in the breadcrumbs until completely coated. Heat the oil in a frying pan over a medium heat until a breadcrumb sizzles and turns golden-brown when dipped into it. Add the coated fish pieces to the pan, in batches, and fry for 2-3 minutes each side until crisp, golden and cooked through. Remove the fried fish pieces from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish pieces. Heat the oil in a frying pan over a medium heat until a breadcrumb sizzles and turns golden-brown when dipped into it. Add the coated fish pieces to the pan, in batches, and fry for 2-3 minutes each side until crisp, golden and cooked through. Remove the fried fish pieces from the pan using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish pieces. Meanwhile, for the mushy peas, cook the peas in a pan of boiling, salted water for 3-4 minutes, or until just tender. Drain well and crush using a fork or potato masher. Meanwhile, for the mushy peas, cook the peas in a pan of boiling, salted water for 3-4 minutes, or until just tender. Drain well and crush using a fork or potato masher. Stir the crème fraîche and mint sauce (or fresh mint) into the crushed peas and season, to taste, with salt and freshly ground black pepper. Stir the crème fraîche and mint sauce (or fresh mint) into the crushed peas and season, to taste, with salt and freshly ground black pepper. For the lemon mayonnaise, stir the lemon juice into the mayonnaise until well combined. Season, to taste, with salt and freshly ground black pepper. For the lemon mayonnaise, stir the lemon juice into the mayonnaise until well combined. Season, to taste, with salt and freshly ground black pepper. To serve, divide the fried fish goujons equally among four serving plates. Spoon a dollop of lemon mayonnaise on top of each portion. Spoon the sweet potato wedges and mushy peas alongside. To serve, divide the fried fish goujons equally among four serving plates. Spoon a dollop of lemon mayonnaise on top of each portion. Spoon the sweet potato wedges and mushy peas alongside."
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} | 9b43dab6ef7ac4afae6ef7f2e7f815f4c3ba939c2a21988c1f33db7a8f04248c | Golden fragrant prawns and garlic greens recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_fragrant_prawns_43067_16x9.jpg Golden prawns, accompanied by vibrant choi sum. Perfect as a midweek meal or speedy weekend winner! 500g/1lb 2oz raw king prawns, peeled (or leave the tails on if preferred)1 tbsp garlic powder 2 tbsp dried shrimp100ml/3½fl oz oil2 fresh red chillies, finely sliced, to garnish 500g/1lb 2oz raw king prawns, peeled (or leave the tails on if preferred) 1 tbsp garlic powder 2 tbsp dried shrimp 100ml/3½fl oz oil 2 fresh red chillies, finely sliced, to garnish 2 tbsp curry leaves2.5cm/1in piece fresh root ginger, peeled and roughly chopped4 bird’s-eye chillies (if less heat preferred, use 1 large chilli instead), roughly chopped4 garlic cloves100g/3½oz onion, roughly chopped 2 tbsp curry leaves 2.5cm/1in piece fresh root ginger, peeled and roughly chopped 4 bird’s-eye chillies (if less heat preferred, use 1 large chilli instead), roughly chopped 4 garlic cloves 100g/3½oz onion, roughly chopped 1 tbsp yellow bean sauce 1 tbsp oyster sauce1 tbsp light soy sauce1 tbsp dark brown sugar, plus extra if needed1 tsp freshly ground black peppersalt 1 tbsp yellow bean sauce 1 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp dark brown sugar, plus extra if needed 1 tsp freshly ground black pepper salt 4 tbsp oil4 garlic cloves, finely chopped500g/1lb 2oz choi sum (alternatively use pak choi), cut into 5cm/2in pieces ½ tsp saltpinch ground white pepper4 tbsp shop-bought fried shallots 4 tbsp oil 4 garlic cloves, finely chopped 500g/1lb 2oz choi sum (alternatively use pak choi), cut into 5cm/2in pieces ½ tsp salt pinch ground white pepper 4 tbsp shop-bought fried shallots Method To make the prawns, marinate the prawns with the garlic powder in a bowl for 30 minutes. Meanwhile, place the dried shrimp in a bowl and pour over 100ml/3½fl oz hot water to rehydrate. Leave for 30 minutes then drain, reserving the soaking water for the sauce. Blitz the rehydrated shrimp with 50ml/2fl oz of the oil in a blender or food processor, into a paste and transfer to a small bowl. To make the spice paste, blitz all of the ingredients to a fine purée in a blender or food processor. Heat the remaining 50ml/2fl oz oil in a wok over a high heat until smoking. Stir-fry the marinated prawns quickly until just cooked (this should take no more than 2 minutes). Transfer to a bowl or container and set aside. Using the same wok, turn the heat down to medium and stir-fry the blitzed shrimp paste for about 1 minute, or until fragrant. Add the spice paste, sauce ingredients and the reserved shrimp soaking water. Stir-fry for about 10–15 minutes. Taste and add salt and sugar, if preferred.Add the prawns back to the wok and stir to incorporate. Garnish with the red chillies. To make the garlic greens, heat the oil in a lidded wok or large lidded frying pan over a high heat and stir-fry the garlic for 20 seconds. Add the choi sum, salt and pepper and stir to combine with the garlic. Cover with a lid and cook for 3 minutes, stirring after 1 minute or so. Sprinkle with fried shallots. Serve the fragrant prawns with the garlic fried choi sum. To make the prawns, marinate the prawns with the garlic powder in a bowl for 30 minutes. To make the prawns, marinate the prawns with the garlic powder in a bowl for 30 minutes. Meanwhile, place the dried shrimp in a bowl and pour over 100ml/3½fl oz hot water to rehydrate. Leave for 30 minutes then drain, reserving the soaking water for the sauce. Meanwhile, place the dried shrimp in a bowl and pour over 100ml/3½fl oz hot water to rehydrate. Leave for 30 minutes then drain, reserving the soaking water for the sauce. Blitz the rehydrated shrimp with 50ml/2fl oz of the oil in a blender or food processor, into a paste and transfer to a small bowl. Blitz the rehydrated shrimp with 50ml/2fl oz of the oil in a blender or food processor, into a paste and transfer to a small bowl. To make the spice paste, blitz all of the ingredients to a fine purée in a blender or food processor. To make the spice paste, blitz all of the ingredients to a fine purée in a blender or food processor. Heat the remaining 50ml/2fl oz oil in a wok over a high heat until smoking. Stir-fry the marinated prawns quickly until just cooked (this should take no more than 2 minutes). Transfer to a bowl or container and set aside. Heat the remaining 50ml/2fl oz oil in a wok over a high heat until smoking. Stir-fry the marinated prawns quickly until just cooked (this should take no more than 2 minutes). Transfer to a bowl or container and set aside. Using the same wok, turn the heat down to medium and stir-fry the blitzed shrimp paste for about 1 minute, or until fragrant. Add the spice paste, sauce ingredients and the reserved shrimp soaking water. Stir-fry for about 10–15 minutes. Taste and add salt and sugar, if preferred. Using the same wok, turn the heat down to medium and stir-fry the blitzed shrimp paste for about 1 minute, or until fragrant. Add the spice paste, sauce ingredients and the reserved shrimp soaking water. Stir-fry for about 10–15 minutes. Taste and add salt and sugar, if preferred. Add the prawns back to the wok and stir to incorporate. Garnish with the red chillies. Add the prawns back to the wok and stir to incorporate. Garnish with the red chillies. To make the garlic greens, heat the oil in a lidded wok or large lidded frying pan over a high heat and stir-fry the garlic for 20 seconds. Add the choi sum, salt and pepper and stir to combine with the garlic. Cover with a lid and cook for 3 minutes, stirring after 1 minute or so. Sprinkle with fried shallots. To make the garlic greens, heat the oil in a lidded wok or large lidded frying pan over a high heat and stir-fry the garlic for 20 seconds. Add the choi sum, salt and pepper and stir to combine with the garlic. Cover with a lid and cook for 3 minutes, stirring after 1 minute or so. Sprinkle with fried shallots. Serve the fragrant prawns with the garlic fried choi sum. Serve the fragrant prawns with the garlic fried choi sum. | {
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"title": "Golden fragrant prawns and garlic greens recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/golden_fragrant_prawns_43067_16x9.jpg Golden prawns, accompanied by vibrant choi sum. Perfect as a midweek meal or speedy weekend winner! 500g/1lb 2oz raw king prawns, peeled (or leave the tails on if preferred)1 tbsp garlic powder 2 tbsp dried shrimp100ml/3½fl oz oil2 fresh red chillies, finely sliced, to garnish 500g/1lb 2oz raw king prawns, peeled (or leave the tails on if preferred) 1 tbsp garlic powder 2 tbsp dried shrimp 100ml/3½fl oz oil 2 fresh red chillies, finely sliced, to garnish 2 tbsp curry leaves2.5cm/1in piece fresh root ginger, peeled and roughly chopped4 bird’s-eye chillies (if less heat preferred, use 1 large chilli instead), roughly chopped4 garlic cloves100g/3½oz onion, roughly chopped 2 tbsp curry leaves 2.5cm/1in piece fresh root ginger, peeled and roughly chopped 4 bird’s-eye chillies (if less heat preferred, use 1 large chilli instead), roughly chopped 4 garlic cloves 100g/3½oz onion, roughly chopped 1 tbsp yellow bean sauce 1 tbsp oyster sauce1 tbsp light soy sauce1 tbsp dark brown sugar, plus extra if needed1 tsp freshly ground black peppersalt 1 tbsp yellow bean sauce 1 tbsp oyster sauce 1 tbsp light soy sauce 1 tbsp dark brown sugar, plus extra if needed 1 tsp freshly ground black pepper salt 4 tbsp oil4 garlic cloves, finely chopped500g/1lb 2oz choi sum (alternatively use pak choi), cut into 5cm/2in pieces ½ tsp saltpinch ground white pepper4 tbsp shop-bought fried shallots 4 tbsp oil 4 garlic cloves, finely chopped 500g/1lb 2oz choi sum (alternatively use pak choi), cut into 5cm/2in pieces ½ tsp salt pinch ground white pepper 4 tbsp shop-bought fried shallots Method To make the prawns, marinate the prawns with the garlic powder in a bowl for 30 minutes. Meanwhile, place the dried shrimp in a bowl and pour over 100ml/3½fl oz hot water to rehydrate. Leave for 30 minutes then drain, reserving the soaking water for the sauce. Blitz the rehydrated shrimp with 50ml/2fl oz of the oil in a blender or food processor, into a paste and transfer to a small bowl. To make the spice paste, blitz all of the ingredients to a fine purée in a blender or food processor. Heat the remaining 50ml/2fl oz oil in a wok over a high heat until smoking. Stir-fry the marinated prawns quickly until just cooked (this should take no more than 2 minutes). Transfer to a bowl or container and set aside. Using the same wok, turn the heat down to medium and stir-fry the blitzed shrimp paste for about 1 minute, or until fragrant. Add the spice paste, sauce ingredients and the reserved shrimp soaking water. Stir-fry for about 10–15 minutes. Taste and add salt and sugar, if preferred.Add the prawns back to the wok and stir to incorporate. Garnish with the red chillies. To make the garlic greens, heat the oil in a lidded wok or large lidded frying pan over a high heat and stir-fry the garlic for 20 seconds. Add the choi sum, salt and pepper and stir to combine with the garlic. Cover with a lid and cook for 3 minutes, stirring after 1 minute or so. Sprinkle with fried shallots. Serve the fragrant prawns with the garlic fried choi sum. To make the prawns, marinate the prawns with the garlic powder in a bowl for 30 minutes. To make the prawns, marinate the prawns with the garlic powder in a bowl for 30 minutes. Meanwhile, place the dried shrimp in a bowl and pour over 100ml/3½fl oz hot water to rehydrate. Leave for 30 minutes then drain, reserving the soaking water for the sauce. Meanwhile, place the dried shrimp in a bowl and pour over 100ml/3½fl oz hot water to rehydrate. Leave for 30 minutes then drain, reserving the soaking water for the sauce. Blitz the rehydrated shrimp with 50ml/2fl oz of the oil in a blender or food processor, into a paste and transfer to a small bowl. Blitz the rehydrated shrimp with 50ml/2fl oz of the oil in a blender or food processor, into a paste and transfer to a small bowl. To make the spice paste, blitz all of the ingredients to a fine purée in a blender or food processor. To make the spice paste, blitz all of the ingredients to a fine purée in a blender or food processor. Heat the remaining 50ml/2fl oz oil in a wok over a high heat until smoking. Stir-fry the marinated prawns quickly until just cooked (this should take no more than 2 minutes). Transfer to a bowl or container and set aside. Heat the remaining 50ml/2fl oz oil in a wok over a high heat until smoking. Stir-fry the marinated prawns quickly until just cooked (this should take no more than 2 minutes). Transfer to a bowl or container and set aside. Using the same wok, turn the heat down to medium and stir-fry the blitzed shrimp paste for about 1 minute, or until fragrant. Add the spice paste, sauce ingredients and the reserved shrimp soaking water. Stir-fry for about 10–15 minutes. Taste and add salt and sugar, if preferred. Using the same wok, turn the heat down to medium and stir-fry the blitzed shrimp paste for about 1 minute, or until fragrant. Add the spice paste, sauce ingredients and the reserved shrimp soaking water. Stir-fry for about 10–15 minutes. Taste and add salt and sugar, if preferred. Add the prawns back to the wok and stir to incorporate. Garnish with the red chillies. Add the prawns back to the wok and stir to incorporate. Garnish with the red chillies. To make the garlic greens, heat the oil in a lidded wok or large lidded frying pan over a high heat and stir-fry the garlic for 20 seconds. Add the choi sum, salt and pepper and stir to combine with the garlic. Cover with a lid and cook for 3 minutes, stirring after 1 minute or so. Sprinkle with fried shallots. To make the garlic greens, heat the oil in a lidded wok or large lidded frying pan over a high heat and stir-fry the garlic for 20 seconds. Add the choi sum, salt and pepper and stir to combine with the garlic. Cover with a lid and cook for 3 minutes, stirring after 1 minute or so. Sprinkle with fried shallots. Serve the fragrant prawns with the garlic fried choi sum. Serve the fragrant prawns with the garlic fried choi sum."
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} | e41609017aaaade3249c42ce2741809ed847e5d1ed4f364cc9d8ca9e2165268f | Hot honey pickle margarita recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_honey_pickle_51754_16x9.jpg A spicy and sweet tequila cocktail. 50ml/1¾oz blanco tequila20ml/⅔oz lime juice, plus extra for the glass20ml/⅔oz pickle juice10ml/⅓oz hot honey10ml/⅓oz corn liqueurchili salt, to garnish 50ml/1¾oz blanco tequila 20ml/⅔oz lime juice, plus extra for the glass 20ml/⅔oz pickle juice 10ml/⅓oz hot honey 10ml/⅓oz corn liqueur chili salt, to garnish Method Add all the ingredients except the chilli salt to a cocktail shaker with ice. Shake until cold. Coat the rim of your tumbler with lime juice and dip into the chilli salt.Fill the tumbler with ice and strain in the cocktail. Add all the ingredients except the chilli salt to a cocktail shaker with ice. Shake until cold. Add all the ingredients except the chilli salt to a cocktail shaker with ice. Shake until cold. Coat the rim of your tumbler with lime juice and dip into the chilli salt. Coat the rim of your tumbler with lime juice and dip into the chilli salt. Fill the tumbler with ice and strain in the cocktail. Fill the tumbler with ice and strain in the cocktail. | {
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"title": "Hot honey pickle margarita 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/hot_honey_pickle_51754_16x9.jpg A spicy and sweet tequila cocktail. 50ml/1¾oz blanco tequila20ml/⅔oz lime juice, plus extra for the glass20ml/⅔oz pickle juice10ml/⅓oz hot honey10ml/⅓oz corn liqueurchili salt, to garnish 50ml/1¾oz blanco tequila 20ml/⅔oz lime juice, plus extra for the glass 20ml/⅔oz pickle juice 10ml/⅓oz hot honey 10ml/⅓oz corn liqueur chili salt, to garnish Method Add all the ingredients except the chilli salt to a cocktail shaker with ice. Shake until cold. Coat the rim of your tumbler with lime juice and dip into the chilli salt.Fill the tumbler with ice and strain in the cocktail. Add all the ingredients except the chilli salt to a cocktail shaker with ice. Shake until cold. Add all the ingredients except the chilli salt to a cocktail shaker with ice. Shake until cold. Coat the rim of your tumbler with lime juice and dip into the chilli salt. Coat the rim of your tumbler with lime juice and dip into the chilli salt. Fill the tumbler with ice and strain in the cocktail. Fill the tumbler with ice and strain in the cocktail."
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} | 8703fd4cf15764f8fec0476e5a77b64f3f8eac1bcda0a515e27e990c11b27e1b | Bunny Mary recipe
An average of 2.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg A creative alternative to a bloody Mary. lemon wedgecelery salt, to garnish50ml/1¾oz olive oil vodka (see Recipe Tip)10ml/⅓oz lemon juice10ml/⅓oz caper juiceWorcestershire sauce, to tasteTabasco, to tastecarrot juice, to toppickled carrot, to garnishpickled bean, to garnishdill sprig, to garnishfresh horseradish, to garnish lemon wedge celery salt, to garnish 50ml/1¾oz olive oil vodka (see Recipe Tip) 10ml/⅓oz lemon juice 10ml/⅓oz caper juice Worcestershire sauce, to taste Tabasco, to taste carrot juice, to top pickled carrot, to garnish pickled bean, to garnish dill sprig, to garnish fresh horseradish, to garnish Method Coat the rim of a highball glass with a lemon wedge and dip into the celery salt. Add the olive oil vodka, lemon juice, caper juice, Worcestershire sauce and Tabasco to a highball glass. Fill the glass with ice then top with carrot juice and stir.Garnish with a pickled carrot, pickled bean, sprig of dill and a fresh grating of horseradish. Coat the rim of a highball glass with a lemon wedge and dip into the celery salt. Coat the rim of a highball glass with a lemon wedge and dip into the celery salt. Add the olive oil vodka, lemon juice, caper juice, Worcestershire sauce and Tabasco to a highball glass. Fill the glass with ice then top with carrot juice and stir. Add the olive oil vodka, lemon juice, caper juice, Worcestershire sauce and Tabasco to a highball glass. Fill the glass with ice then top with carrot juice and stir. Garnish with a pickled carrot, pickled bean, sprig of dill and a fresh grating of horseradish. Garnish with a pickled carrot, pickled bean, sprig of dill and a fresh grating of horseradish. Recipe tips To make your own olive oil vodka, mix the vodka and olive oil in a preserve jar with a lid. Give it a good shake and leave untouched for 24 hours to infuse. Place the jar in the freezer for a minimum of 4 hours until the olive oil has solidified. Strain out the olive oil. Don’t throw away the olive oil though – once it’s thawed out, it can be used in cooking as the vodka burns off. | {
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"content": "An average of 2.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg A creative alternative to a bloody Mary. lemon wedgecelery salt, to garnish50ml/1¾oz olive oil vodka (see Recipe Tip)10ml/⅓oz lemon juice10ml/⅓oz caper juiceWorcestershire sauce, to tasteTabasco, to tastecarrot juice, to toppickled carrot, to garnishpickled bean, to garnishdill sprig, to garnishfresh horseradish, to garnish lemon wedge celery salt, to garnish 50ml/1¾oz olive oil vodka (see Recipe Tip) 10ml/⅓oz lemon juice 10ml/⅓oz caper juice Worcestershire sauce, to taste Tabasco, to taste carrot juice, to top pickled carrot, to garnish pickled bean, to garnish dill sprig, to garnish fresh horseradish, to garnish Method Coat the rim of a highball glass with a lemon wedge and dip into the celery salt. Add the olive oil vodka, lemon juice, caper juice, Worcestershire sauce and Tabasco to a highball glass. Fill the glass with ice then top with carrot juice and stir.Garnish with a pickled carrot, pickled bean, sprig of dill and a fresh grating of horseradish. Coat the rim of a highball glass with a lemon wedge and dip into the celery salt. Coat the rim of a highball glass with a lemon wedge and dip into the celery salt. Add the olive oil vodka, lemon juice, caper juice, Worcestershire sauce and Tabasco to a highball glass. Fill the glass with ice then top with carrot juice and stir. Add the olive oil vodka, lemon juice, caper juice, Worcestershire sauce and Tabasco to a highball glass. Fill the glass with ice then top with carrot juice and stir. Garnish with a pickled carrot, pickled bean, sprig of dill and a fresh grating of horseradish. Garnish with a pickled carrot, pickled bean, sprig of dill and a fresh grating of horseradish. Recipe tips To make your own olive oil vodka, mix the vodka and olive oil in a preserve jar with a lid. Give it a good shake and leave untouched for 24 hours to infuse. Place the jar in the freezer for a minimum of 4 hours until the olive oil has solidified. Strain out the olive oil. Don’t throw away the olive oil though – once it’s thawed out, it can be used in cooking as the vodka burns off."
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} | 0f201bde046488173b00a098fe4f2e62b93057bea4d3c27ad34d40ec8cb29844 | Bread and butter pickles recipe
Bread and butter pickle An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bread_and_butter_pickle_37042_16x9.jpg This crisp, sweet cucumber pickle picked up its nickname ‘bread and butter pickles’ during the Great Depression years in America. Pickles were low-cost and a way to brighten up the monotony of eating bread and butter every day. Vary the spice mix to your tastes, but do measure the turmeric carefully; too much will flood the pickle with yellow and overwhelm the other spices. For this recipe you will need two 500ml/18fl oz sterilised jars. 3 cucumbers (about 1kg/2lb 4oz)1 large onion or 2 small, thinly sliced (approx. 200g/7oz prepared weight)1 tbsp fine sea salt300ml/½ pint cider vinegar 150g/5½oz granulated sugar ½ tsp ground turmeric 1 tsp dill seeds1 tsp celery seeds2 tsp yellow mustard seedspinch chilli flakes (optional) 3 cucumbers (about 1kg/2lb 4oz) 1 large onion or 2 small, thinly sliced (approx. 200g/7oz prepared weight) 1 tbsp fine sea salt 300ml/½ pint cider vinegar 150g/5½oz granulated sugar ½ tsp ground turmeric 1 tsp dill seeds 1 tsp celery seeds 2 tsp yellow mustard seeds pinch chilli flakes (optional) Method Trim the ends of the cucumbers – there’s no need to peel them unless the skins are tough. Remove the seeds by running a teaspoon down the length of each cucumber half. Slice the cucumber halves into 4–5mm/¼in pieces. Put in a large bowl with the sliced onion and sprinkle with salt, tossing to coat. Cover the surface with baking paper and a large plate and leave in a cool place for at least 2 hours – anything up to 24 hours will be fine. Tip the cucumber into a colander and rinse under very cold water. Drain well, tossing to remove as much excess water as possible. Put the remaining ingredients into a large saucepan and heat gently, stirring all the time, until the sugar has dissolved. Add the cucumber and onion slices and bring to simmering point, then cook for 3–4 minutes, or until the cucumbers are hot throughout and slightly translucent. Remove from the heat. Pack into the sterilised jars, filling to the brim and making sure the liquor completely covers the cucumber. Seal immediately. Invert the jars for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool.This pickle can be eaten straight away once cool. Otherwise, store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and use within 4 weeks. Trim the ends of the cucumbers – there’s no need to peel them unless the skins are tough. Remove the seeds by running a teaspoon down the length of each cucumber half. Slice the cucumber halves into 4–5mm/¼in pieces. Put in a large bowl with the sliced onion and sprinkle with salt, tossing to coat. Cover the surface with baking paper and a large plate and leave in a cool place for at least 2 hours – anything up to 24 hours will be fine. Trim the ends of the cucumbers – there’s no need to peel them unless the skins are tough. Remove the seeds by running a teaspoon down the length of each cucumber half. Slice the cucumber halves into 4–5mm/¼in pieces. Put in a large bowl with the sliced onion and sprinkle with salt, tossing to coat. Cover the surface with baking paper and a large plate and leave in a cool place for at least 2 hours – anything up to 24 hours will be fine. Tip the cucumber into a colander and rinse under very cold water. Drain well, tossing to remove as much excess water as possible. Tip the cucumber into a colander and rinse under very cold water. Drain well, tossing to remove as much excess water as possible. Put the remaining ingredients into a large saucepan and heat gently, stirring all the time, until the sugar has dissolved. Add the cucumber and onion slices and bring to simmering point, then cook for 3–4 minutes, or until the cucumbers are hot throughout and slightly translucent. Remove from the heat. Pack into the sterilised jars, filling to the brim and making sure the liquor completely covers the cucumber. Seal immediately. Invert the jars for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool. Put the remaining ingredients into a large saucepan and heat gently, stirring all the time, until the sugar has dissolved. Add the cucumber and onion slices and bring to simmering point, then cook for 3–4 minutes, or until the cucumbers are hot throughout and slightly translucent. Remove from the heat. Pack into the sterilised jars, filling to the brim and making sure the liquor completely covers the cucumber. Seal immediately. Invert the jars for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool. This pickle can be eaten straight away once cool. Otherwise, store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and use within 4 weeks. This pickle can be eaten straight away once cool. Otherwise, store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and use within 4 weeks. Recipe tips The salt draws out the excess moisture from the vegetables, which will help keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. How to sterilise jars: prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes, next remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – pair of bottling tongs makes this job easy, but otherwise use ordinary tongs. | {
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"content": "Bread and butter pickle An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bread_and_butter_pickle_37042_16x9.jpg This crisp, sweet cucumber pickle picked up its nickname ‘bread and butter pickles’ during the Great Depression years in America. Pickles were low-cost and a way to brighten up the monotony of eating bread and butter every day. Vary the spice mix to your tastes, but do measure the turmeric carefully; too much will flood the pickle with yellow and overwhelm the other spices. For this recipe you will need two 500ml/18fl oz sterilised jars. 3 cucumbers (about 1kg/2lb 4oz)1 large onion or 2 small, thinly sliced (approx. 200g/7oz prepared weight)1 tbsp fine sea salt300ml/½ pint cider vinegar 150g/5½oz granulated sugar ½ tsp ground turmeric 1 tsp dill seeds1 tsp celery seeds2 tsp yellow mustard seedspinch chilli flakes (optional) 3 cucumbers (about 1kg/2lb 4oz) 1 large onion or 2 small, thinly sliced (approx. 200g/7oz prepared weight) 1 tbsp fine sea salt 300ml/½ pint cider vinegar 150g/5½oz granulated sugar ½ tsp ground turmeric 1 tsp dill seeds 1 tsp celery seeds 2 tsp yellow mustard seeds pinch chilli flakes (optional) Method Trim the ends of the cucumbers – there’s no need to peel them unless the skins are tough. Remove the seeds by running a teaspoon down the length of each cucumber half. Slice the cucumber halves into 4–5mm/¼in pieces. Put in a large bowl with the sliced onion and sprinkle with salt, tossing to coat. Cover the surface with baking paper and a large plate and leave in a cool place for at least 2 hours – anything up to 24 hours will be fine. Tip the cucumber into a colander and rinse under very cold water. Drain well, tossing to remove as much excess water as possible. Put the remaining ingredients into a large saucepan and heat gently, stirring all the time, until the sugar has dissolved. Add the cucumber and onion slices and bring to simmering point, then cook for 3–4 minutes, or until the cucumbers are hot throughout and slightly translucent. Remove from the heat. Pack into the sterilised jars, filling to the brim and making sure the liquor completely covers the cucumber. Seal immediately. Invert the jars for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool.This pickle can be eaten straight away once cool. Otherwise, store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and use within 4 weeks. Trim the ends of the cucumbers – there’s no need to peel them unless the skins are tough. Remove the seeds by running a teaspoon down the length of each cucumber half. Slice the cucumber halves into 4–5mm/¼in pieces. Put in a large bowl with the sliced onion and sprinkle with salt, tossing to coat. Cover the surface with baking paper and a large plate and leave in a cool place for at least 2 hours – anything up to 24 hours will be fine. Trim the ends of the cucumbers – there’s no need to peel them unless the skins are tough. Remove the seeds by running a teaspoon down the length of each cucumber half. Slice the cucumber halves into 4–5mm/¼in pieces. Put in a large bowl with the sliced onion and sprinkle with salt, tossing to coat. Cover the surface with baking paper and a large plate and leave in a cool place for at least 2 hours – anything up to 24 hours will be fine. Tip the cucumber into a colander and rinse under very cold water. Drain well, tossing to remove as much excess water as possible. Tip the cucumber into a colander and rinse under very cold water. Drain well, tossing to remove as much excess water as possible. Put the remaining ingredients into a large saucepan and heat gently, stirring all the time, until the sugar has dissolved. Add the cucumber and onion slices and bring to simmering point, then cook for 3–4 minutes, or until the cucumbers are hot throughout and slightly translucent. Remove from the heat. Pack into the sterilised jars, filling to the brim and making sure the liquor completely covers the cucumber. Seal immediately. Invert the jars for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool. Put the remaining ingredients into a large saucepan and heat gently, stirring all the time, until the sugar has dissolved. Add the cucumber and onion slices and bring to simmering point, then cook for 3–4 minutes, or until the cucumbers are hot throughout and slightly translucent. Remove from the heat. Pack into the sterilised jars, filling to the brim and making sure the liquor completely covers the cucumber. Seal immediately. Invert the jars for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool. This pickle can be eaten straight away once cool. Otherwise, store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and use within 4 weeks. This pickle can be eaten straight away once cool. Otherwise, store in a cool, dry, dark place for up to a year. Once opened, keep in the fridge and use within 4 weeks. Recipe tips The salt draws out the excess moisture from the vegetables, which will help keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. How to sterilise jars: prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes, next remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – pair of bottling tongs makes this job easy, but otherwise use ordinary tongs."
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} | 6469f5ed06d1537e685a57cfb46d7b5a8d245307dfc548dba2e6a639a164245c | Dill pickles recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dill_pickles_81100_16x9.jpg More often than not dill pickles have a dill flower in the jar; mostly for the addition of dill’s soothing aniseed flavour, but they do make the jars look pretty too. Dill flowers are best harvested just as they finish flowering and when the tear-shaped green seeds are beginning to set. If you can’t get any dill flowers, then a few dill fronds can be used instead. A true dill cucumber is between the size of a gherkin and a small cucumber, but if you can’t get hold of any, you can use gherkins or small immature cucumbers instead. You will need two 500–600ml/18–20fl oz sterilised jars. See the Recipe Tips for information on how to sterilise jars. 1kg/2lb 4oz gherkins, or small cucumbers (approx. 15cm/6in long) 50g/1¾oz sea salt 2 dill flower heads, or few dill fronds2 tsp dill seeds 2 tsp mustard seeds 2 garlic cloves, peeled600ml/20fl oz cider or white wine vinegar100g/3½oz granulated sugar 1kg/2lb 4oz gherkins, or small cucumbers (approx. 15cm/6in long) 50g/1¾oz sea salt 2 dill flower heads, or few dill fronds 2 tsp dill seeds 2 tsp mustard seeds 2 garlic cloves, peeled 600ml/20fl oz cider or white wine vinegar 100g/3½oz granulated sugar Method Wash the gherkins or cucumbers. Leave gherkins whole, but if using cucumbers, cut in half lengthways and remove any seeds by running a teaspoon down the length of each half. Cut each half into 3–4 slices lengthwise, then cut the lengths in half on the diagonal so you end up with spear-shaped pieces about 6–7cm/2½–2¾in long. Place in a shallow dish, sprinkle with the salt lightly and toss to distribute the salt. Cover the surface with baking paper and weigh it down with a plate. Leave in a cool place for 12–24 hours. Tip into a colander and rinse the gherkins or cucumbers under cold water. Drain well, tossing to encourage any excess water to drain away. Leave for 5–10 minutes to dry. Place a dill head (or fronds) into each sterilised jar. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar. Put the vinegar, 200ml/7fl oz water and the sugar in a large saucepan. Heat gently, stirring all the time, until the sugar has dissolved. Add the gherkins or cucumber and simmer for 5–6 minutes for gherkins, or 3–4 minutes for cucumber spears (the skins of both will turn an olive green and the cucumber flesh slightly translucent). Remove from the heat. Pack the gherkins or cucumber spears into the prepared jars as snugly as you can. Return the remaining liquid to the heat and bring to the boil. Pour into the jars, making sure the liquor completely covers the contents. Screw the lid tightly and invert the jar for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool. Wash the gherkins or cucumbers. Leave gherkins whole, but if using cucumbers, cut in half lengthways and remove any seeds by running a teaspoon down the length of each half. Cut each half into 3–4 slices lengthwise, then cut the lengths in half on the diagonal so you end up with spear-shaped pieces about 6–7cm/2½–2¾in long. Wash the gherkins or cucumbers. Leave gherkins whole, but if using cucumbers, cut in half lengthways and remove any seeds by running a teaspoon down the length of each half. Cut each half into 3–4 slices lengthwise, then cut the lengths in half on the diagonal so you end up with spear-shaped pieces about 6–7cm/2½–2¾in long. Place in a shallow dish, sprinkle with the salt lightly and toss to distribute the salt. Cover the surface with baking paper and weigh it down with a plate. Leave in a cool place for 12–24 hours. Place in a shallow dish, sprinkle with the salt lightly and toss to distribute the salt. Cover the surface with baking paper and weigh it down with a plate. Leave in a cool place for 12–24 hours. Tip into a colander and rinse the gherkins or cucumbers under cold water. Drain well, tossing to encourage any excess water to drain away. Leave for 5–10 minutes to dry. Tip into a colander and rinse the gherkins or cucumbers under cold water. Drain well, tossing to encourage any excess water to drain away. Leave for 5–10 minutes to dry. Place a dill head (or fronds) into each sterilised jar. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar. Place a dill head (or fronds) into each sterilised jar. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar. Put the vinegar, 200ml/7fl oz water and the sugar in a large saucepan. Heat gently, stirring all the time, until the sugar has dissolved. Add the gherkins or cucumber and simmer for 5–6 minutes for gherkins, or 3–4 minutes for cucumber spears (the skins of both will turn an olive green and the cucumber flesh slightly translucent). Remove from the heat. Put the vinegar, 200ml/7fl oz water and the sugar in a large saucepan. Heat gently, stirring all the time, until the sugar has dissolved. Add the gherkins or cucumber and simmer for 5–6 minutes for gherkins, or 3–4 minutes for cucumber spears (the skins of both will turn an olive green and the cucumber flesh slightly translucent). Remove from the heat. Pack the gherkins or cucumber spears into the prepared jars as snugly as you can. Return the remaining liquid to the heat and bring to the boil. Pour into the jars, making sure the liquor completely covers the contents. Screw the lid tightly and invert the jar for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool. Pack the gherkins or cucumber spears into the prepared jars as snugly as you can. Return the remaining liquid to the heat and bring to the boil. Pour into the jars, making sure the liquor completely covers the contents. Screw the lid tightly and invert the jar for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool. Recipe tips The salt draws out the excess moisture from the vegetables, which will help keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes, next remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs. | {
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"title": "Dill pickles 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/dill_pickles_81100_16x9.jpg More often than not dill pickles have a dill flower in the jar; mostly for the addition of dill’s soothing aniseed flavour, but they do make the jars look pretty too. Dill flowers are best harvested just as they finish flowering and when the tear-shaped green seeds are beginning to set. If you can’t get any dill flowers, then a few dill fronds can be used instead. A true dill cucumber is between the size of a gherkin and a small cucumber, but if you can’t get hold of any, you can use gherkins or small immature cucumbers instead. You will need two 500–600ml/18–20fl oz sterilised jars. See the Recipe Tips for information on how to sterilise jars. 1kg/2lb 4oz gherkins, or small cucumbers (approx. 15cm/6in long) 50g/1¾oz sea salt 2 dill flower heads, or few dill fronds2 tsp dill seeds 2 tsp mustard seeds 2 garlic cloves, peeled600ml/20fl oz cider or white wine vinegar100g/3½oz granulated sugar 1kg/2lb 4oz gherkins, or small cucumbers (approx. 15cm/6in long) 50g/1¾oz sea salt 2 dill flower heads, or few dill fronds 2 tsp dill seeds 2 tsp mustard seeds 2 garlic cloves, peeled 600ml/20fl oz cider or white wine vinegar 100g/3½oz granulated sugar Method Wash the gherkins or cucumbers. Leave gherkins whole, but if using cucumbers, cut in half lengthways and remove any seeds by running a teaspoon down the length of each half. Cut each half into 3–4 slices lengthwise, then cut the lengths in half on the diagonal so you end up with spear-shaped pieces about 6–7cm/2½–2¾in long. Place in a shallow dish, sprinkle with the salt lightly and toss to distribute the salt. Cover the surface with baking paper and weigh it down with a plate. Leave in a cool place for 12–24 hours. Tip into a colander and rinse the gherkins or cucumbers under cold water. Drain well, tossing to encourage any excess water to drain away. Leave for 5–10 minutes to dry. Place a dill head (or fronds) into each sterilised jar. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar. Put the vinegar, 200ml/7fl oz water and the sugar in a large saucepan. Heat gently, stirring all the time, until the sugar has dissolved. Add the gherkins or cucumber and simmer for 5–6 minutes for gherkins, or 3–4 minutes for cucumber spears (the skins of both will turn an olive green and the cucumber flesh slightly translucent). Remove from the heat. Pack the gherkins or cucumber spears into the prepared jars as snugly as you can. Return the remaining liquid to the heat and bring to the boil. Pour into the jars, making sure the liquor completely covers the contents. Screw the lid tightly and invert the jar for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool. Wash the gherkins or cucumbers. Leave gherkins whole, but if using cucumbers, cut in half lengthways and remove any seeds by running a teaspoon down the length of each half. Cut each half into 3–4 slices lengthwise, then cut the lengths in half on the diagonal so you end up with spear-shaped pieces about 6–7cm/2½–2¾in long. Wash the gherkins or cucumbers. Leave gherkins whole, but if using cucumbers, cut in half lengthways and remove any seeds by running a teaspoon down the length of each half. Cut each half into 3–4 slices lengthwise, then cut the lengths in half on the diagonal so you end up with spear-shaped pieces about 6–7cm/2½–2¾in long. Place in a shallow dish, sprinkle with the salt lightly and toss to distribute the salt. Cover the surface with baking paper and weigh it down with a plate. Leave in a cool place for 12–24 hours. Place in a shallow dish, sprinkle with the salt lightly and toss to distribute the salt. Cover the surface with baking paper and weigh it down with a plate. Leave in a cool place for 12–24 hours. Tip into a colander and rinse the gherkins or cucumbers under cold water. Drain well, tossing to encourage any excess water to drain away. Leave for 5–10 minutes to dry. Tip into a colander and rinse the gherkins or cucumbers under cold water. Drain well, tossing to encourage any excess water to drain away. Leave for 5–10 minutes to dry. Place a dill head (or fronds) into each sterilised jar. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar. Place a dill head (or fronds) into each sterilised jar. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar. Put the vinegar, 200ml/7fl oz water and the sugar in a large saucepan. Heat gently, stirring all the time, until the sugar has dissolved. Add the gherkins or cucumber and simmer for 5–6 minutes for gherkins, or 3–4 minutes for cucumber spears (the skins of both will turn an olive green and the cucumber flesh slightly translucent). Remove from the heat. Put the vinegar, 200ml/7fl oz water and the sugar in a large saucepan. Heat gently, stirring all the time, until the sugar has dissolved. Add the gherkins or cucumber and simmer for 5–6 minutes for gherkins, or 3–4 minutes for cucumber spears (the skins of both will turn an olive green and the cucumber flesh slightly translucent). Remove from the heat. Pack the gherkins or cucumber spears into the prepared jars as snugly as you can. Return the remaining liquid to the heat and bring to the boil. Pour into the jars, making sure the liquor completely covers the contents. Screw the lid tightly and invert the jar for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool. Pack the gherkins or cucumber spears into the prepared jars as snugly as you can. Return the remaining liquid to the heat and bring to the boil. Pour into the jars, making sure the liquor completely covers the contents. Screw the lid tightly and invert the jar for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool. Recipe tips The salt draws out the excess moisture from the vegetables, which will help keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar. Prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes, next remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs."
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} | ce5e5e455686783942e9453115e0f2101111001e9f63ce9067d719d106523eee | Salad cream recipe
An average of 3.5 out of 5 stars from 4 ratings Home-made salad cream is a real treat - creamy, with a little sharpness, perfect with salads or sandwiches. 2 free-range eggs, hard-boiled, yolks only 2 tbsp English mustard½ lemon, juice only1 tbsp caster sugar3 tbsp white wine vinegar150ml/5fl oz double cream150ml/5fl oz olive oil salt and ground white pepper 2 free-range eggs, hard-boiled, yolks only 2 tbsp English mustard ½ lemon, juice only 1 tbsp caster sugar 3 tbsp white wine vinegar 150ml/5fl oz double cream 150ml/5fl oz olive oil salt and ground white pepper Method Place all of the ingredients, apart from the oil and seasoning, into a food processor. Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified. Season, to taste, with salt and freshly ground white pepper. Place all of the ingredients, apart from the oil and seasoning, into a food processor. Place all of the ingredients, apart from the oil and seasoning, into a food processor. Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified. Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified. Season, to taste, with salt and freshly ground white pepper. Season, to taste, with salt and freshly ground white pepper. | {
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"title": "Salad cream recipe",
"content": "An average of 3.5 out of 5 stars from 4 ratings Home-made salad cream is a real treat - creamy, with a little sharpness, perfect with salads or sandwiches. 2 free-range eggs, hard-boiled, yolks only 2 tbsp English mustard½ lemon, juice only1 tbsp caster sugar3 tbsp white wine vinegar150ml/5fl oz double cream150ml/5fl oz olive oil salt and ground white pepper 2 free-range eggs, hard-boiled, yolks only 2 tbsp English mustard ½ lemon, juice only 1 tbsp caster sugar 3 tbsp white wine vinegar 150ml/5fl oz double cream 150ml/5fl oz olive oil salt and ground white pepper Method Place all of the ingredients, apart from the oil and seasoning, into a food processor. Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified. Season, to taste, with salt and freshly ground white pepper. Place all of the ingredients, apart from the oil and seasoning, into a food processor. Place all of the ingredients, apart from the oil and seasoning, into a food processor. Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified. Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified. Season, to taste, with salt and freshly ground white pepper. Season, to taste, with salt and freshly ground white pepper."
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} | cb7875c18683eab328b65f4575f0a1dc1dc02bec8add9a2d455439f2748f2911 | Spicy beef lettuce cups recipe
An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_beef_lettuce_cups_11443_16x9.jpg Get stuck into Little Gem lettuce leaves filled with roasted minced beef and crunchy, spicy stir-fried vegetables. A great sharing dish for parties. Each serving provides 407 kcal, 35g protein, 31g carbohydrates (of which 12g sugars), 14g fat (of which 4g saturates), 7g fibre and 1.8g salt. 500g/1lb 2oz lean beef mince (5% fat)1 tbsp vegetable oil1 onion, finely chopped2 garlic cloves, finely chopped2.5cm/1in piece fresh ginger, finely grated1 red chilli, finely sliced150g/5½oz carrot, peeled cut into batons150g/5½oz kohlrabi, peeled and thinly sliced100g/3½oz green beans, cut into 2.5cm/1in lengths75g/2½oz water chestnuts, sliced100g/3½oz beansprouts150g/5½oz cooked vermicelli, roughly chopped2 tbsp Shaoxing rice wine2 tbsp Sriracha hot sauce1 tbsp soy sauce2 tbsp kecap manis (sweet soy sauce) 500g/1lb 2oz lean beef mince (5% fat) 1 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, finely chopped 2.5cm/1in piece fresh ginger, finely grated 1 red chilli, finely sliced 150g/5½oz carrot, peeled cut into batons 150g/5½oz kohlrabi, peeled and thinly sliced 100g/3½oz green beans, cut into 2.5cm/1in lengths 75g/2½oz water chestnuts, sliced 100g/3½oz beansprouts 150g/5½oz cooked vermicelli, roughly chopped 2 tbsp Shaoxing rice wine 2 tbsp Sriracha hot sauce 1 tbsp soy sauce 2 tbsp kecap manis (sweet soy sauce) 3 Little Gem lettuces, leaves separated4 spring onions, sliced on an angle40g/1½oz roasted cashew nuts, roughly chopped1 lime, cut into wedges 3 Little Gem lettuces, leaves separated 4 spring onions, sliced on an angle 40g/1½oz roasted cashew nuts, roughly chopped 1 lime, cut into wedges Method Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper.Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside.Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute.Add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes.Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir fry for another two minutes, adding 1–2 tablespoons of water if it gets a little dry.Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside. Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside. Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside. Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute. Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute. Add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes. Add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes. Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir fry for another two minutes, adding 1–2 tablespoons of water if it gets a little dry. Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir fry for another two minutes, adding 1–2 tablespoons of water if it gets a little dry. Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside. Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over. Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside. Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over. | {
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"content": "An average of 4.5 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_beef_lettuce_cups_11443_16x9.jpg Get stuck into Little Gem lettuce leaves filled with roasted minced beef and crunchy, spicy stir-fried vegetables. A great sharing dish for parties. Each serving provides 407 kcal, 35g protein, 31g carbohydrates (of which 12g sugars), 14g fat (of which 4g saturates), 7g fibre and 1.8g salt. 500g/1lb 2oz lean beef mince (5% fat)1 tbsp vegetable oil1 onion, finely chopped2 garlic cloves, finely chopped2.5cm/1in piece fresh ginger, finely grated1 red chilli, finely sliced150g/5½oz carrot, peeled cut into batons150g/5½oz kohlrabi, peeled and thinly sliced100g/3½oz green beans, cut into 2.5cm/1in lengths75g/2½oz water chestnuts, sliced100g/3½oz beansprouts150g/5½oz cooked vermicelli, roughly chopped2 tbsp Shaoxing rice wine2 tbsp Sriracha hot sauce1 tbsp soy sauce2 tbsp kecap manis (sweet soy sauce) 500g/1lb 2oz lean beef mince (5% fat) 1 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, finely chopped 2.5cm/1in piece fresh ginger, finely grated 1 red chilli, finely sliced 150g/5½oz carrot, peeled cut into batons 150g/5½oz kohlrabi, peeled and thinly sliced 100g/3½oz green beans, cut into 2.5cm/1in lengths 75g/2½oz water chestnuts, sliced 100g/3½oz beansprouts 150g/5½oz cooked vermicelli, roughly chopped 2 tbsp Shaoxing rice wine 2 tbsp Sriracha hot sauce 1 tbsp soy sauce 2 tbsp kecap manis (sweet soy sauce) 3 Little Gem lettuces, leaves separated4 spring onions, sliced on an angle40g/1½oz roasted cashew nuts, roughly chopped1 lime, cut into wedges 3 Little Gem lettuces, leaves separated 4 spring onions, sliced on an angle 40g/1½oz roasted cashew nuts, roughly chopped 1 lime, cut into wedges Method Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper.Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside.Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute.Add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes.Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir fry for another two minutes, adding 1–2 tablespoons of water if it gets a little dry.Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside. Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a large baking tray with baking paper. Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside. Spread the beef mince out on the lined baking tray and cook in the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove from the oven and set aside. Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute. Place a wok over a high heat and add the oil. When it begins to smoke, add the onion, garlic and ginger and stir-fry for 1 minute. Add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes. Add the chilli, carrot, kohlrabi and green beans and stir-fry for another 3–4 minutes. Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir fry for another two minutes, adding 1–2 tablespoons of water if it gets a little dry. Add the water chestnuts, beansprouts, vermicelli, cooked beef mince, rice wine and all the sauces. Stir fry for another two minutes, adding 1–2 tablespoons of water if it gets a little dry. Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside. Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over. Divide the stir-fry between warmed bowls and place on large plates, with the lettuce leaves alongside. Scatter with spring onions and chopped cashews and serve with lime wedges for squeezing over."
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} | 083ca4ba4b313b146cf9f2c113896caeaf3e82991a3c26d264d25d2f9eedff53 | Sriracha chicken wings recipe
Sriracha chicken wings with sriracha and sour cream dip An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sriracha_chicken_wings_83428_16x9.jpg Spicy sriracha chicken wings with a refreshing zingy sour cream dip. Perfect for family and friend gatherings. An easy, straight forward crowd pleaser. 1kg/2lb 4oz large chicken wings, without tips (about 12)2 tbsp sunflower oil, plus extra for drizzling2 tsp sriracha sauce15g/½oz plain flour 1 tsp paprika 2 tsp ground ginger 1kg/2lb 4oz large chicken wings, without tips (about 12) 2 tbsp sunflower oil, plus extra for drizzling 2 tsp sriracha sauce 15g/½oz plain flour 1 tsp paprika 2 tsp ground ginger 150g/5½oz sour cream 2 tbsp mayonnaise½ lemon, juice only 2 tsp sriracha sauce2 tbsp freshly chopped chives, plus extra to garnish salt and freshly ground black pepper 150g/5½oz sour cream 2 tbsp mayonnaise ½ lemon, juice only 2 tsp sriracha sauce 2 tbsp freshly chopped chives, plus extra to garnish salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with non-stick baking paper. Place the chicken wings in a large bowl. Add the oil and sriracha sauce and season well with salt and freshly ground black pepper. Mix together thoroughly. Sprinkle the flour, paprika and ginger over the chicken and toss everything together. Tip the wings into the prepared roasting tin and roast in the oven for 25 minutes. Remove from the oven and turn the wings over. Drizzle with a little more oil and return to the oven for another 10–15 minutes, until the wings are golden and crisp. Meanwhile, mix all the dip ingredients together in a small bowl and season well with salt and freshly ground black pepper. Pile the wings onto a serving plate and place the dip alongside. Garnish with extra chives to serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with non-stick baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with non-stick baking paper. Place the chicken wings in a large bowl. Add the oil and sriracha sauce and season well with salt and freshly ground black pepper. Mix together thoroughly. Sprinkle the flour, paprika and ginger over the chicken and toss everything together. Place the chicken wings in a large bowl. Add the oil and sriracha sauce and season well with salt and freshly ground black pepper. Mix together thoroughly. Sprinkle the flour, paprika and ginger over the chicken and toss everything together. Tip the wings into the prepared roasting tin and roast in the oven for 25 minutes. Remove from the oven and turn the wings over. Drizzle with a little more oil and return to the oven for another 10–15 minutes, until the wings are golden and crisp. Tip the wings into the prepared roasting tin and roast in the oven for 25 minutes. Remove from the oven and turn the wings over. Drizzle with a little more oil and return to the oven for another 10–15 minutes, until the wings are golden and crisp. Meanwhile, mix all the dip ingredients together in a small bowl and season well with salt and freshly ground black pepper. Meanwhile, mix all the dip ingredients together in a small bowl and season well with salt and freshly ground black pepper. Pile the wings onto a serving plate and place the dip alongside. Garnish with extra chives to serve. Pile the wings onto a serving plate and place the dip alongside. Garnish with extra chives to serve. Recipe tips These chicken wings can be marinated up to 12 hours ahead. The sour cream dip can be made up to 2 days ahead. Raw marinated chicken wings will also freeze well. | {
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"content": "Sriracha chicken wings with sriracha and sour cream dip An average of 4.3 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sriracha_chicken_wings_83428_16x9.jpg Spicy sriracha chicken wings with a refreshing zingy sour cream dip. Perfect for family and friend gatherings. An easy, straight forward crowd pleaser. 1kg/2lb 4oz large chicken wings, without tips (about 12)2 tbsp sunflower oil, plus extra for drizzling2 tsp sriracha sauce15g/½oz plain flour 1 tsp paprika 2 tsp ground ginger 1kg/2lb 4oz large chicken wings, without tips (about 12) 2 tbsp sunflower oil, plus extra for drizzling 2 tsp sriracha sauce 15g/½oz plain flour 1 tsp paprika 2 tsp ground ginger 150g/5½oz sour cream 2 tbsp mayonnaise½ lemon, juice only 2 tsp sriracha sauce2 tbsp freshly chopped chives, plus extra to garnish salt and freshly ground black pepper 150g/5½oz sour cream 2 tbsp mayonnaise ½ lemon, juice only 2 tsp sriracha sauce 2 tbsp freshly chopped chives, plus extra to garnish salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with non-stick baking paper. Place the chicken wings in a large bowl. Add the oil and sriracha sauce and season well with salt and freshly ground black pepper. Mix together thoroughly. Sprinkle the flour, paprika and ginger over the chicken and toss everything together. Tip the wings into the prepared roasting tin and roast in the oven for 25 minutes. Remove from the oven and turn the wings over. Drizzle with a little more oil and return to the oven for another 10–15 minutes, until the wings are golden and crisp. Meanwhile, mix all the dip ingredients together in a small bowl and season well with salt and freshly ground black pepper. Pile the wings onto a serving plate and place the dip alongside. Garnish with extra chives to serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with non-stick baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with non-stick baking paper. Place the chicken wings in a large bowl. Add the oil and sriracha sauce and season well with salt and freshly ground black pepper. Mix together thoroughly. Sprinkle the flour, paprika and ginger over the chicken and toss everything together. Place the chicken wings in a large bowl. Add the oil and sriracha sauce and season well with salt and freshly ground black pepper. Mix together thoroughly. Sprinkle the flour, paprika and ginger over the chicken and toss everything together. Tip the wings into the prepared roasting tin and roast in the oven for 25 minutes. Remove from the oven and turn the wings over. Drizzle with a little more oil and return to the oven for another 10–15 minutes, until the wings are golden and crisp. Tip the wings into the prepared roasting tin and roast in the oven for 25 minutes. Remove from the oven and turn the wings over. Drizzle with a little more oil and return to the oven for another 10–15 minutes, until the wings are golden and crisp. Meanwhile, mix all the dip ingredients together in a small bowl and season well with salt and freshly ground black pepper. Meanwhile, mix all the dip ingredients together in a small bowl and season well with salt and freshly ground black pepper. Pile the wings onto a serving plate and place the dip alongside. Garnish with extra chives to serve. Pile the wings onto a serving plate and place the dip alongside. Garnish with extra chives to serve. Recipe tips These chicken wings can be marinated up to 12 hours ahead. The sour cream dip can be made up to 2 days ahead. Raw marinated chicken wings will also freeze well."
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} | aba2d5cb7203fa9a0f7d2a851ac87fb606bd04c766bf86a350b6362177559ec0 | Sticky PX-glazed chicken wings with pickled salad recipe
An average of 4.5 out of 5 stars from 2 ratings Paul Ainsworth’s chicken wings feature regularly on the menu at his Padstow restaurant, Caffè Rojano. Try them yourself this weekend. 250ml/9fl oz Pedro Ximénez sherry40g/1½ oz black treacle150g/5½oz tomato ketchup60ml/4 tbsp dark soy sauce1 tsp hot smoked paprika30g/1oz honey35g/1¼ oz sriracha 250ml/9fl oz Pedro Ximénez sherry 40g/1½ oz black treacle 150g/5½oz tomato ketchup 60ml/4 tbsp dark soy sauce 1 tsp hot smoked paprika 30g/1oz honey 35g/1¼ oz sriracha 50g/1¾oz caster sugar50ml/2fl oz white wine vinegar5g yellow mustard seeds1 tbsp extra virgin olive oil1 pinch Cornish sea salt1 red onion, sliced½ red cabbage, finely sliced 50g/1¾oz caster sugar 50ml/2fl oz white wine vinegar 5g yellow mustard seeds 1 tbsp extra virgin olive oil 1 pinch Cornish sea salt 1 red onion, sliced ½ red cabbage, finely sliced 2 tbsp olive oil12 chicken wings ¼ cucumber, de-seeded and sliced5g chopped fresh chives 2 tbsp olive oil 12 chicken wings ¼ cucumber, de-seeded and sliced 5g chopped fresh chives Method Preheat the oven to 200C/180C Fan/Gas 6. Pour the sherry into a medium-sized saucepan. Bring to the boil and reduce by half (to about 125ml/4fl oz). Add the rest of the PX glaze ingredients and reduce until nice and thick (a ketchup-like consistency).For the pickled salad, put the sugar, white wine vinegar, mustard seeds, olive oil, sea salt and 150ml/5fl oz water into a small saucepan and bring to the boil. Once boiled set aside and leave to cool. Add the red onion and red cabbage to the pickling liquid. Steep for at least 2 hours before eating. The longer they pickle for, the better the vegetables will taste. For the chicken wings, add the olive oil to a large ovenproof frying pan. Place over a high heat and carefully add the wings to the hot oil, one by one. Fry for 3 minutes on each side, then transfer the frying pan to the preheated oven. If you don’t have an ovenproof frying pan, you can use a baking tray or ovenproof dish. Cook for around 10 minutes, turning the wings over after 5 minutes. Take the chicken wings out of the oven, blot on kitchen paper, then transfer to a bowl and add some of the PX glaze until they are sticky and delicious. Serve on a large plate in the middle of the table and top with some of the pickled salad, fresh cucumber and chopped chives. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour the sherry into a medium-sized saucepan. Bring to the boil and reduce by half (to about 125ml/4fl oz). Add the rest of the PX glaze ingredients and reduce until nice and thick (a ketchup-like consistency). Pour the sherry into a medium-sized saucepan. Bring to the boil and reduce by half (to about 125ml/4fl oz). Add the rest of the PX glaze ingredients and reduce until nice and thick (a ketchup-like consistency). For the pickled salad, put the sugar, white wine vinegar, mustard seeds, olive oil, sea salt and 150ml/5fl oz water into a small saucepan and bring to the boil. Once boiled set aside and leave to cool. For the pickled salad, put the sugar, white wine vinegar, mustard seeds, olive oil, sea salt and 150ml/5fl oz water into a small saucepan and bring to the boil. Once boiled set aside and leave to cool. Add the red onion and red cabbage to the pickling liquid. Steep for at least 2 hours before eating. The longer they pickle for, the better the vegetables will taste. Add the red onion and red cabbage to the pickling liquid. Steep for at least 2 hours before eating. The longer they pickle for, the better the vegetables will taste. For the chicken wings, add the olive oil to a large ovenproof frying pan. Place over a high heat and carefully add the wings to the hot oil, one by one. Fry for 3 minutes on each side, then transfer the frying pan to the preheated oven. If you don’t have an ovenproof frying pan, you can use a baking tray or ovenproof dish. Cook for around 10 minutes, turning the wings over after 5 minutes. For the chicken wings, add the olive oil to a large ovenproof frying pan. Place over a high heat and carefully add the wings to the hot oil, one by one. Fry for 3 minutes on each side, then transfer the frying pan to the preheated oven. If you don’t have an ovenproof frying pan, you can use a baking tray or ovenproof dish. Cook for around 10 minutes, turning the wings over after 5 minutes. Take the chicken wings out of the oven, blot on kitchen paper, then transfer to a bowl and add some of the PX glaze until they are sticky and delicious. Serve on a large plate in the middle of the table and top with some of the pickled salad, fresh cucumber and chopped chives. Take the chicken wings out of the oven, blot on kitchen paper, then transfer to a bowl and add some of the PX glaze until they are sticky and delicious. Serve on a large plate in the middle of the table and top with some of the pickled salad, fresh cucumber and chopped chives. Recipe tips This PX glaze is also incredible with pork ribs. | {
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"content": "An average of 4.5 out of 5 stars from 2 ratings Paul Ainsworth’s chicken wings feature regularly on the menu at his Padstow restaurant, Caffè Rojano. Try them yourself this weekend. 250ml/9fl oz Pedro Ximénez sherry40g/1½ oz black treacle150g/5½oz tomato ketchup60ml/4 tbsp dark soy sauce1 tsp hot smoked paprika30g/1oz honey35g/1¼ oz sriracha 250ml/9fl oz Pedro Ximénez sherry 40g/1½ oz black treacle 150g/5½oz tomato ketchup 60ml/4 tbsp dark soy sauce 1 tsp hot smoked paprika 30g/1oz honey 35g/1¼ oz sriracha 50g/1¾oz caster sugar50ml/2fl oz white wine vinegar5g yellow mustard seeds1 tbsp extra virgin olive oil1 pinch Cornish sea salt1 red onion, sliced½ red cabbage, finely sliced 50g/1¾oz caster sugar 50ml/2fl oz white wine vinegar 5g yellow mustard seeds 1 tbsp extra virgin olive oil 1 pinch Cornish sea salt 1 red onion, sliced ½ red cabbage, finely sliced 2 tbsp olive oil12 chicken wings ¼ cucumber, de-seeded and sliced5g chopped fresh chives 2 tbsp olive oil 12 chicken wings ¼ cucumber, de-seeded and sliced 5g chopped fresh chives Method Preheat the oven to 200C/180C Fan/Gas 6. Pour the sherry into a medium-sized saucepan. Bring to the boil and reduce by half (to about 125ml/4fl oz). Add the rest of the PX glaze ingredients and reduce until nice and thick (a ketchup-like consistency).For the pickled salad, put the sugar, white wine vinegar, mustard seeds, olive oil, sea salt and 150ml/5fl oz water into a small saucepan and bring to the boil. Once boiled set aside and leave to cool. Add the red onion and red cabbage to the pickling liquid. Steep for at least 2 hours before eating. The longer they pickle for, the better the vegetables will taste. For the chicken wings, add the olive oil to a large ovenproof frying pan. Place over a high heat and carefully add the wings to the hot oil, one by one. Fry for 3 minutes on each side, then transfer the frying pan to the preheated oven. If you don’t have an ovenproof frying pan, you can use a baking tray or ovenproof dish. Cook for around 10 minutes, turning the wings over after 5 minutes. Take the chicken wings out of the oven, blot on kitchen paper, then transfer to a bowl and add some of the PX glaze until they are sticky and delicious. Serve on a large plate in the middle of the table and top with some of the pickled salad, fresh cucumber and chopped chives. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour the sherry into a medium-sized saucepan. Bring to the boil and reduce by half (to about 125ml/4fl oz). Add the rest of the PX glaze ingredients and reduce until nice and thick (a ketchup-like consistency). Pour the sherry into a medium-sized saucepan. Bring to the boil and reduce by half (to about 125ml/4fl oz). Add the rest of the PX glaze ingredients and reduce until nice and thick (a ketchup-like consistency). For the pickled salad, put the sugar, white wine vinegar, mustard seeds, olive oil, sea salt and 150ml/5fl oz water into a small saucepan and bring to the boil. Once boiled set aside and leave to cool. For the pickled salad, put the sugar, white wine vinegar, mustard seeds, olive oil, sea salt and 150ml/5fl oz water into a small saucepan and bring to the boil. Once boiled set aside and leave to cool. Add the red onion and red cabbage to the pickling liquid. Steep for at least 2 hours before eating. The longer they pickle for, the better the vegetables will taste. Add the red onion and red cabbage to the pickling liquid. Steep for at least 2 hours before eating. The longer they pickle for, the better the vegetables will taste. For the chicken wings, add the olive oil to a large ovenproof frying pan. Place over a high heat and carefully add the wings to the hot oil, one by one. Fry for 3 minutes on each side, then transfer the frying pan to the preheated oven. If you don’t have an ovenproof frying pan, you can use a baking tray or ovenproof dish. Cook for around 10 minutes, turning the wings over after 5 minutes. For the chicken wings, add the olive oil to a large ovenproof frying pan. Place over a high heat and carefully add the wings to the hot oil, one by one. Fry for 3 minutes on each side, then transfer the frying pan to the preheated oven. If you don’t have an ovenproof frying pan, you can use a baking tray or ovenproof dish. Cook for around 10 minutes, turning the wings over after 5 minutes. Take the chicken wings out of the oven, blot on kitchen paper, then transfer to a bowl and add some of the PX glaze until they are sticky and delicious. Serve on a large plate in the middle of the table and top with some of the pickled salad, fresh cucumber and chopped chives. Take the chicken wings out of the oven, blot on kitchen paper, then transfer to a bowl and add some of the PX glaze until they are sticky and delicious. Serve on a large plate in the middle of the table and top with some of the pickled salad, fresh cucumber and chopped chives. Recipe tips This PX glaze is also incredible with pork ribs."
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} | 51f7ee54363a9051db1a8adb7b1c4165eff382ea50edbd8c50f3807dd7af7876 | Crispy ‘bang bang’ salmon bites recipe
Crispy ‘bang bang’ salmon bites with sesame-roasted broccoli An average of 5.0 out of 5 stars from 3 ratings Bite-sized crispy salmon with sweet sriracha sauce and sesame broccoli on the side – give it a go for your next midweek family dinner. 1 head of broccoli, cut into florets2 tbsp sesame oil1 tbsp soy sauce1 tbsp honey 1 tsp toasted sesame seeds 1 head of broccoli, cut into florets 2 tbsp sesame oil 1 tbsp soy sauce 1 tbsp honey 1 tsp toasted sesame seeds 100ml/3½fl oz sriracha2 tbsp sweet chilli sauce1 tbsp honey 100ml/3½fl oz natural yoghurt 100ml/3½fl oz sriracha 2 tbsp sweet chilli sauce 1 tbsp honey 100ml/3½fl oz natural yoghurt 50g/1¾oz plain flour1 tsp paprika1 tsp garlic granules1 tsp ground ginger2 free-range eggs, lightly beaten150g/5½oz panko breadcrumbs2 salmon fillets (150g/5½oz each), skin removedsalt and freshly ground black pepper 50g/1¾oz plain flour 1 tsp paprika 1 tsp garlic granules 1 tsp ground ginger 2 free-range eggs, lightly beaten 150g/5½oz panko breadcrumbs 2 salmon fillets (150g/5½oz each), skin removed salt and freshly ground black pepper 1 tbsp toasted sesame seeds250g/9oz cooked sticky rice4 spring onions, sliced 1 red chilli, sliced 1 tbsp toasted sesame seeds 250g/9oz cooked sticky rice 4 spring onions, sliced 1 red chilli, sliced Method For the broccoli, pre-heat the oven to 220C/200C Fan/Gas 7. Pop the florets into a roasting tin, then pour over the sesame oil, soy sauce and honey. Roast for 15 minutes. Meanwhile, put all the sauce ingredients into a bowl and mix well. Set aside.Arrange three dishes on your work surface. Put the flour, paprika, garlic granules, ground ginger, salt and pepper into one and mix well. Put the eggs in another, then tip the breadcrumbs into the third bowl. Cut the salmon into bite-sized pieces, then coat the pieces in the seasoned flour, followed by the egg, then finally the breadcrumbs. Heat a good amount of oil in a large frying pan over a medium-high heat – you need enough oil to come halfway up the sides of the pieces of salmon. Once the oil is hot, shallow-fry the salmon pieces until they are golden and crisp all over. Once they are done, remove them from the pan and place on a plate lined with kitchen paper to blot off excess oil. Serve the crispy salmon with some sticky rice and the broccoli. Drizzle over plenty of the bang bang sauce and scatter with sesame seeds, spring onions and red chilli, if you like. Serve the remaining sauce on the side. For the broccoli, pre-heat the oven to 220C/200C Fan/Gas 7. Pop the florets into a roasting tin, then pour over the sesame oil, soy sauce and honey. Roast for 15 minutes. For the broccoli, pre-heat the oven to 220C/200C Fan/Gas 7. Pop the florets into a roasting tin, then pour over the sesame oil, soy sauce and honey. Roast for 15 minutes. Meanwhile, put all the sauce ingredients into a bowl and mix well. Set aside. Meanwhile, put all the sauce ingredients into a bowl and mix well. Set aside. Arrange three dishes on your work surface. Put the flour, paprika, garlic granules, ground ginger, salt and pepper into one and mix well. Put the eggs in another, then tip the breadcrumbs into the third bowl. Arrange three dishes on your work surface. Put the flour, paprika, garlic granules, ground ginger, salt and pepper into one and mix well. Put the eggs in another, then tip the breadcrumbs into the third bowl. Cut the salmon into bite-sized pieces, then coat the pieces in the seasoned flour, followed by the egg, then finally the breadcrumbs. Cut the salmon into bite-sized pieces, then coat the pieces in the seasoned flour, followed by the egg, then finally the breadcrumbs. Heat a good amount of oil in a large frying pan over a medium-high heat – you need enough oil to come halfway up the sides of the pieces of salmon. Once the oil is hot, shallow-fry the salmon pieces until they are golden and crisp all over. Once they are done, remove them from the pan and place on a plate lined with kitchen paper to blot off excess oil. Heat a good amount of oil in a large frying pan over a medium-high heat – you need enough oil to come halfway up the sides of the pieces of salmon. Once the oil is hot, shallow-fry the salmon pieces until they are golden and crisp all over. Once they are done, remove them from the pan and place on a plate lined with kitchen paper to blot off excess oil. Serve the crispy salmon with some sticky rice and the broccoli. Drizzle over plenty of the bang bang sauce and scatter with sesame seeds, spring onions and red chilli, if you like. Serve the remaining sauce on the side. Serve the crispy salmon with some sticky rice and the broccoli. Drizzle over plenty of the bang bang sauce and scatter with sesame seeds, spring onions and red chilli, if you like. Serve the remaining sauce on the side. | {
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"title": "Crispy ‘bang bang’ salmon bites recipe",
"content": "Crispy ‘bang bang’ salmon bites with sesame-roasted broccoli An average of 5.0 out of 5 stars from 3 ratings Bite-sized crispy salmon with sweet sriracha sauce and sesame broccoli on the side – give it a go for your next midweek family dinner. 1 head of broccoli, cut into florets2 tbsp sesame oil1 tbsp soy sauce1 tbsp honey 1 tsp toasted sesame seeds 1 head of broccoli, cut into florets 2 tbsp sesame oil 1 tbsp soy sauce 1 tbsp honey 1 tsp toasted sesame seeds 100ml/3½fl oz sriracha2 tbsp sweet chilli sauce1 tbsp honey 100ml/3½fl oz natural yoghurt 100ml/3½fl oz sriracha 2 tbsp sweet chilli sauce 1 tbsp honey 100ml/3½fl oz natural yoghurt 50g/1¾oz plain flour1 tsp paprika1 tsp garlic granules1 tsp ground ginger2 free-range eggs, lightly beaten150g/5½oz panko breadcrumbs2 salmon fillets (150g/5½oz each), skin removedsalt and freshly ground black pepper 50g/1¾oz plain flour 1 tsp paprika 1 tsp garlic granules 1 tsp ground ginger 2 free-range eggs, lightly beaten 150g/5½oz panko breadcrumbs 2 salmon fillets (150g/5½oz each), skin removed salt and freshly ground black pepper 1 tbsp toasted sesame seeds250g/9oz cooked sticky rice4 spring onions, sliced 1 red chilli, sliced 1 tbsp toasted sesame seeds 250g/9oz cooked sticky rice 4 spring onions, sliced 1 red chilli, sliced Method For the broccoli, pre-heat the oven to 220C/200C Fan/Gas 7. Pop the florets into a roasting tin, then pour over the sesame oil, soy sauce and honey. Roast for 15 minutes. Meanwhile, put all the sauce ingredients into a bowl and mix well. Set aside.Arrange three dishes on your work surface. Put the flour, paprika, garlic granules, ground ginger, salt and pepper into one and mix well. Put the eggs in another, then tip the breadcrumbs into the third bowl. Cut the salmon into bite-sized pieces, then coat the pieces in the seasoned flour, followed by the egg, then finally the breadcrumbs. Heat a good amount of oil in a large frying pan over a medium-high heat – you need enough oil to come halfway up the sides of the pieces of salmon. Once the oil is hot, shallow-fry the salmon pieces until they are golden and crisp all over. Once they are done, remove them from the pan and place on a plate lined with kitchen paper to blot off excess oil. Serve the crispy salmon with some sticky rice and the broccoli. Drizzle over plenty of the bang bang sauce and scatter with sesame seeds, spring onions and red chilli, if you like. Serve the remaining sauce on the side. For the broccoli, pre-heat the oven to 220C/200C Fan/Gas 7. Pop the florets into a roasting tin, then pour over the sesame oil, soy sauce and honey. Roast for 15 minutes. For the broccoli, pre-heat the oven to 220C/200C Fan/Gas 7. Pop the florets into a roasting tin, then pour over the sesame oil, soy sauce and honey. Roast for 15 minutes. Meanwhile, put all the sauce ingredients into a bowl and mix well. Set aside. Meanwhile, put all the sauce ingredients into a bowl and mix well. Set aside. Arrange three dishes on your work surface. Put the flour, paprika, garlic granules, ground ginger, salt and pepper into one and mix well. Put the eggs in another, then tip the breadcrumbs into the third bowl. Arrange three dishes on your work surface. Put the flour, paprika, garlic granules, ground ginger, salt and pepper into one and mix well. Put the eggs in another, then tip the breadcrumbs into the third bowl. Cut the salmon into bite-sized pieces, then coat the pieces in the seasoned flour, followed by the egg, then finally the breadcrumbs. Cut the salmon into bite-sized pieces, then coat the pieces in the seasoned flour, followed by the egg, then finally the breadcrumbs. Heat a good amount of oil in a large frying pan over a medium-high heat – you need enough oil to come halfway up the sides of the pieces of salmon. Once the oil is hot, shallow-fry the salmon pieces until they are golden and crisp all over. Once they are done, remove them from the pan and place on a plate lined with kitchen paper to blot off excess oil. Heat a good amount of oil in a large frying pan over a medium-high heat – you need enough oil to come halfway up the sides of the pieces of salmon. Once the oil is hot, shallow-fry the salmon pieces until they are golden and crisp all over. Once they are done, remove them from the pan and place on a plate lined with kitchen paper to blot off excess oil. Serve the crispy salmon with some sticky rice and the broccoli. Drizzle over plenty of the bang bang sauce and scatter with sesame seeds, spring onions and red chilli, if you like. Serve the remaining sauce on the side. Serve the crispy salmon with some sticky rice and the broccoli. Drizzle over plenty of the bang bang sauce and scatter with sesame seeds, spring onions and red chilli, if you like. Serve the remaining sauce on the side."
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} | 9ed764e0747844a049ab3689ec77fc12769b929b9b4c4b385c283848895f6f42 | Triple crisp chicken wings with Sichuan glaze recipe
To make the honey Sichuan glaze, preheat a medium saucepan over a low heat, then add the spices. Toast for roughly 2 minutes or until the spices become fragrant. Take off the heat and allow to cool. Using either a pestle and mortar or a spice grinder, grind the spices to a coarse consistency. In a medium saucepan, heat the garlic, sriracha, honey, sherry vinegar and ground spices over a low heat and stir. Once the honey has melted (after roughly 3 minutes) remove from the heat and leave the spices to infuse overnight, covering with a lid or clean tea towel. Strain the glaze through a fine mesh sieve and store in an airtight container until needed. To make the marinated chicken, start by breaking the wings down into smaller portions by separating the ‘winglet’ and ‘drumlet’. Place the meat, sriracha, MSG and salt into an airtight container and shake well to coat evenly. Leave for a minimum of 4 hours to marinate.Preheat the oven to 170C/150C Fan/Gas 3. Place the chicken and all the marinade into a baking dish and cover with kitchen foil. Bake for 20 minutes or until cooked through. Strain the chicken from the marinade and place on a tray to cool.To make the dry coating, mix all of the ingredients together in a clean bowl. This is your dry dredge. Sprinkle a generous amount over the chicken pieces as they cool to slightly coat them. Place them back onto a tray and leave overnight to dry. To make the first fried stage of the chicken, mix together the buttermilk, vinegar, mustard and garlic powder. Keep to one side. Half-fill a medium saucepan with oil and place over a medium heat. Heat the oil to roughly 150C – a cube of bread should turn golden in roughly 6 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Meanwhile, place the cooked and dried chicken into the buttermilk mixture to coat. Ensure evenly coated and then use a slotted spoon to place back into the dry dredge. Toss in the flour and then remove, shaking to get rid of any excess flour.Once coated, fry in the oil for 8 minutes or until golden brown. Remove the chicken and repeat the process until all the pieces are fried. Leave to one side and remove the oil from the heat. To make the vodka batter, place the rice flour, self-raising flour and baking powder into a bowl. Whisk together then make a well in the centre. Pour the vodka, beer and honey into the centre. Using the whisk, start to stir from the centre out. Stir until a smooth, runny batter is formed. Place the batter into a squeezy bottle.Return the oil to the heat and bring up to 190C, or until a cube of bread turns golden in 2 minutes. Use a heatproof slotted spoon to lower some chicken pieces into the oil. Drop for a few seconds then bring to the surface of the oil and drizzle the vodka batter over the frying wings. Release back into the oil and fry for a further 3 minutes or until golden brown.Remove the chicken from the oil, place in a bowl and coat in the honey Sichuan glaze. Garnish with freshly sliced spring onions. To make the honey Sichuan glaze, preheat a medium saucepan over a low heat, then add the spices. Toast for roughly 2 minutes or until the spices become fragrant. Take off the heat and allow to cool. Using either a pestle and mortar or a spice grinder, grind the spices to a coarse consistency. To make the honey Sichuan glaze, preheat a medium saucepan over a low heat, then add the spices. Toast for roughly 2 minutes or until the spices become fragrant. Take off the heat and allow to cool. Using either a pestle and mortar or a spice grinder, grind the spices to a coarse consistency. In a medium saucepan, heat the garlic, sriracha, honey, sherry vinegar and ground spices over a low heat and stir. Once the honey has melted (after roughly 3 minutes) remove from the heat and leave the spices to infuse overnight, covering with a lid or clean tea towel. In a medium saucepan, heat the garlic, sriracha, honey, sherry vinegar and ground spices over a low heat and stir. Once the honey has melted (after roughly 3 minutes) remove from the heat and leave the spices to infuse overnight, covering with a lid or clean tea towel. Strain the glaze through a fine mesh sieve and store in an airtight container until needed. Strain the glaze through a fine mesh sieve and store in an airtight container until needed. To make the marinated chicken, start by breaking the wings down into smaller portions by separating the ‘winglet’ and ‘drumlet’. Place the meat, sriracha, MSG and salt into an airtight container and shake well to coat evenly. Leave for a minimum of 4 hours to marinate. To make the marinated chicken, start by breaking the wings down into smaller portions by separating the ‘winglet’ and ‘drumlet’. Place the meat, sriracha, MSG and salt into an airtight container and shake well to coat evenly. Leave for a minimum of 4 hours to marinate. Preheat the oven to 170C/150C Fan/Gas 3. Place the chicken and all the marinade into a baking dish and cover with kitchen foil. Bake for 20 minutes or until cooked through. Strain the chicken from the marinade and place on a tray to cool. Preheat the oven to 170C/150C Fan/Gas 3. Place the chicken and all the marinade into a baking dish and cover with kitchen foil. Bake for 20 minutes or until cooked through. Strain the chicken from the marinade and place on a tray to cool. To make the dry coating, mix all of the ingredients together in a clean bowl. This is your dry dredge. Sprinkle a generous amount over the chicken pieces as they cool to slightly coat them. Place them back onto a tray and leave overnight to dry. To make the dry coating, mix all of the ingredients together in a clean bowl. This is your dry dredge. Sprinkle a generous amount over the chicken pieces as they cool to slightly coat them. Place them back onto a tray and leave overnight to dry. To make the first fried stage of the chicken, mix together the buttermilk, vinegar, mustard and garlic powder. Keep to one side. To make the first fried stage of the chicken, mix together the buttermilk, vinegar, mustard and garlic powder. Keep to one side. Half-fill a medium saucepan with oil and place over a medium heat. Heat the oil to roughly 150C – a cube of bread should turn golden in roughly 6 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Half-fill a medium saucepan with oil and place over a medium heat. Heat the oil to roughly 150C – a cube of bread should turn golden in roughly 6 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, place the cooked and dried chicken into the buttermilk mixture to coat. Ensure evenly coated and then use a slotted spoon to place back into the dry dredge. Toss in the flour and then remove, shaking to get rid of any excess flour. Meanwhile, place the cooked and dried chicken into the buttermilk mixture to coat. Ensure evenly coated and then use a slotted spoon to place back into the dry dredge. Toss in the flour and then remove, shaking to get rid of any excess flour. Once coated, fry in the oil for 8 minutes or until golden brown. Remove the chicken and repeat the process until all the pieces are fried. Leave to one side and remove the oil from the heat. Once coated, fry in the oil for 8 minutes or until golden brown. Remove the chicken and repeat the process until all the pieces are fried. Leave to one side and remove the oil from the heat. To make the vodka batter, place the rice flour, self-raising flour and baking powder into a bowl. Whisk together then make a well in the centre. Pour the vodka, beer and honey into the centre. Using the whisk, start to stir from the centre out. Stir until a smooth, runny batter is formed. Place the batter into a squeezy bottle. To make the vodka batter, place the rice flour, self-raising flour and baking powder into a bowl. Whisk together then make a well in the centre. Pour the vodka, beer and honey into the centre. Using the whisk, start to stir from the centre out. Stir until a smooth, runny batter is formed. Place the batter into a squeezy bottle. Return the oil to the heat and bring up to 190C, or until a cube of bread turns golden in 2 minutes. Use a heatproof slotted spoon to lower some chicken pieces into the oil. Drop for a few seconds then bring to the surface of the oil and drizzle the vodka batter over the frying wings. Release back into the oil and fry for a further 3 minutes or until golden brown. Return the oil to the heat and bring up to 190C, or until a cube of bread turns golden in 2 minutes. Use a heatproof slotted spoon to lower some chicken pieces into the oil. Drop for a few seconds then bring to the surface of the oil and drizzle the vodka batter over the frying wings. Release back into the oil and fry for a further 3 minutes or until golden brown. Remove the chicken from the oil, place in a bowl and coat in the honey Sichuan glaze. Garnish with freshly sliced spring onions. Remove the chicken from the oil, place in a bowl and coat in the honey Sichuan glaze. Garnish with freshly sliced spring onions. | {
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"title": "Triple crisp chicken wings with Sichuan glaze recipe",
"content": "To make the honey Sichuan glaze, preheat a medium saucepan over a low heat, then add the spices. Toast for roughly 2 minutes or until the spices become fragrant. Take off the heat and allow to cool. Using either a pestle and mortar or a spice grinder, grind the spices to a coarse consistency. In a medium saucepan, heat the garlic, sriracha, honey, sherry vinegar and ground spices over a low heat and stir. Once the honey has melted (after roughly 3 minutes) remove from the heat and leave the spices to infuse overnight, covering with a lid or clean tea towel. Strain the glaze through a fine mesh sieve and store in an airtight container until needed. To make the marinated chicken, start by breaking the wings down into smaller portions by separating the ‘winglet’ and ‘drumlet’. Place the meat, sriracha, MSG and salt into an airtight container and shake well to coat evenly. Leave for a minimum of 4 hours to marinate.Preheat the oven to 170C/150C Fan/Gas 3. Place the chicken and all the marinade into a baking dish and cover with kitchen foil. Bake for 20 minutes or until cooked through. Strain the chicken from the marinade and place on a tray to cool.To make the dry coating, mix all of the ingredients together in a clean bowl. This is your dry dredge. Sprinkle a generous amount over the chicken pieces as they cool to slightly coat them. Place them back onto a tray and leave overnight to dry. To make the first fried stage of the chicken, mix together the buttermilk, vinegar, mustard and garlic powder. Keep to one side. Half-fill a medium saucepan with oil and place over a medium heat. Heat the oil to roughly 150C – a cube of bread should turn golden in roughly 6 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Meanwhile, place the cooked and dried chicken into the buttermilk mixture to coat. Ensure evenly coated and then use a slotted spoon to place back into the dry dredge. Toss in the flour and then remove, shaking to get rid of any excess flour.Once coated, fry in the oil for 8 minutes or until golden brown. Remove the chicken and repeat the process until all the pieces are fried. Leave to one side and remove the oil from the heat. To make the vodka batter, place the rice flour, self-raising flour and baking powder into a bowl. Whisk together then make a well in the centre. Pour the vodka, beer and honey into the centre. Using the whisk, start to stir from the centre out. Stir until a smooth, runny batter is formed. Place the batter into a squeezy bottle.Return the oil to the heat and bring up to 190C, or until a cube of bread turns golden in 2 minutes. Use a heatproof slotted spoon to lower some chicken pieces into the oil. Drop for a few seconds then bring to the surface of the oil and drizzle the vodka batter over the frying wings. Release back into the oil and fry for a further 3 minutes or until golden brown.Remove the chicken from the oil, place in a bowl and coat in the honey Sichuan glaze. Garnish with freshly sliced spring onions. To make the honey Sichuan glaze, preheat a medium saucepan over a low heat, then add the spices. Toast for roughly 2 minutes or until the spices become fragrant. Take off the heat and allow to cool. Using either a pestle and mortar or a spice grinder, grind the spices to a coarse consistency. To make the honey Sichuan glaze, preheat a medium saucepan over a low heat, then add the spices. Toast for roughly 2 minutes or until the spices become fragrant. Take off the heat and allow to cool. Using either a pestle and mortar or a spice grinder, grind the spices to a coarse consistency. In a medium saucepan, heat the garlic, sriracha, honey, sherry vinegar and ground spices over a low heat and stir. Once the honey has melted (after roughly 3 minutes) remove from the heat and leave the spices to infuse overnight, covering with a lid or clean tea towel. In a medium saucepan, heat the garlic, sriracha, honey, sherry vinegar and ground spices over a low heat and stir. Once the honey has melted (after roughly 3 minutes) remove from the heat and leave the spices to infuse overnight, covering with a lid or clean tea towel. Strain the glaze through a fine mesh sieve and store in an airtight container until needed. Strain the glaze through a fine mesh sieve and store in an airtight container until needed. To make the marinated chicken, start by breaking the wings down into smaller portions by separating the ‘winglet’ and ‘drumlet’. Place the meat, sriracha, MSG and salt into an airtight container and shake well to coat evenly. Leave for a minimum of 4 hours to marinate. To make the marinated chicken, start by breaking the wings down into smaller portions by separating the ‘winglet’ and ‘drumlet’. Place the meat, sriracha, MSG and salt into an airtight container and shake well to coat evenly. Leave for a minimum of 4 hours to marinate. Preheat the oven to 170C/150C Fan/Gas 3. Place the chicken and all the marinade into a baking dish and cover with kitchen foil. Bake for 20 minutes or until cooked through. Strain the chicken from the marinade and place on a tray to cool. Preheat the oven to 170C/150C Fan/Gas 3. Place the chicken and all the marinade into a baking dish and cover with kitchen foil. Bake for 20 minutes or until cooked through. Strain the chicken from the marinade and place on a tray to cool. To make the dry coating, mix all of the ingredients together in a clean bowl. This is your dry dredge. Sprinkle a generous amount over the chicken pieces as they cool to slightly coat them. Place them back onto a tray and leave overnight to dry. To make the dry coating, mix all of the ingredients together in a clean bowl. This is your dry dredge. Sprinkle a generous amount over the chicken pieces as they cool to slightly coat them. Place them back onto a tray and leave overnight to dry. To make the first fried stage of the chicken, mix together the buttermilk, vinegar, mustard and garlic powder. Keep to one side. To make the first fried stage of the chicken, mix together the buttermilk, vinegar, mustard and garlic powder. Keep to one side. Half-fill a medium saucepan with oil and place over a medium heat. Heat the oil to roughly 150C – a cube of bread should turn golden in roughly 6 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Half-fill a medium saucepan with oil and place over a medium heat. Heat the oil to roughly 150C – a cube of bread should turn golden in roughly 6 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, place the cooked and dried chicken into the buttermilk mixture to coat. Ensure evenly coated and then use a slotted spoon to place back into the dry dredge. Toss in the flour and then remove, shaking to get rid of any excess flour. Meanwhile, place the cooked and dried chicken into the buttermilk mixture to coat. Ensure evenly coated and then use a slotted spoon to place back into the dry dredge. Toss in the flour and then remove, shaking to get rid of any excess flour. Once coated, fry in the oil for 8 minutes or until golden brown. Remove the chicken and repeat the process until all the pieces are fried. Leave to one side and remove the oil from the heat. Once coated, fry in the oil for 8 minutes or until golden brown. Remove the chicken and repeat the process until all the pieces are fried. Leave to one side and remove the oil from the heat. To make the vodka batter, place the rice flour, self-raising flour and baking powder into a bowl. Whisk together then make a well in the centre. Pour the vodka, beer and honey into the centre. Using the whisk, start to stir from the centre out. Stir until a smooth, runny batter is formed. Place the batter into a squeezy bottle. To make the vodka batter, place the rice flour, self-raising flour and baking powder into a bowl. Whisk together then make a well in the centre. Pour the vodka, beer and honey into the centre. Using the whisk, start to stir from the centre out. Stir until a smooth, runny batter is formed. Place the batter into a squeezy bottle. Return the oil to the heat and bring up to 190C, or until a cube of bread turns golden in 2 minutes. Use a heatproof slotted spoon to lower some chicken pieces into the oil. Drop for a few seconds then bring to the surface of the oil and drizzle the vodka batter over the frying wings. Release back into the oil and fry for a further 3 minutes or until golden brown. Return the oil to the heat and bring up to 190C, or until a cube of bread turns golden in 2 minutes. Use a heatproof slotted spoon to lower some chicken pieces into the oil. Drop for a few seconds then bring to the surface of the oil and drizzle the vodka batter over the frying wings. Release back into the oil and fry for a further 3 minutes or until golden brown. Remove the chicken from the oil, place in a bowl and coat in the honey Sichuan glaze. Garnish with freshly sliced spring onions. Remove the chicken from the oil, place in a bowl and coat in the honey Sichuan glaze. Garnish with freshly sliced spring onions."
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} | 14a3cdb506ec914c77c434ef91d196fb8b15b96fc5bc97bb879c771bfee55a92 | Paprika egg filo bake recipe
An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/paprika_egg_filo_bake_85450_16x9.jpg Nadiya’s paprika egg filo bake, with its crisp pastry, set eggy filling and hit of sriracha, is like a beautiful savoury tart, but is simpler to make. 270g pack filo pastry (7 sheets) 125g/4½oz unsalted butter, melted, plus extra for greasing 4 free-range eggs 2 spring onions, thinly sliced small handful fresh coriander, finely chopped 2 tsp smoked paprika 1 tsp salt 1–2 tbsp sriracha, to taste 270g pack filo pastry (7 sheets) 125g/4½oz unsalted butter, melted, plus extra for greasing 4 free-range eggs 2 spring onions, thinly sliced small handful fresh coriander, finely chopped 2 tsp smoked paprika 1 tsp salt 1–2 tbsp sriracha, to taste Method Preheat the oven to 210C/200C Fan/Gas 6. Brush a filo sheet generously all over with butter and roll up from the long side. Curl it in a loose spiral and place in the centre of a lightly greased 20cm/8in round cake tin (not a loose-based tin). Repeat with another filo sheet, brushing, rolling and loosely coiling it around the swirl of filo already in the tin. Continue until you have used up all the filo and filled the tin to the edges. Brush the top with more melted butter and bake for 5–10 minutes, or until pale golden. Meanwhile, beat the eggs in a jug with the spring onions, coriander, paprika and salt. Pour the egg mixture all over the baked filo. Drizzle over the sriracha and bake for a further 13–15 minutes, until the egg has just set. Leave to cool for 15 minutes before slicing and serving. Preheat the oven to 210C/200C Fan/Gas 6. Preheat the oven to 210C/200C Fan/Gas 6. Brush a filo sheet generously all over with butter and roll up from the long side. Curl it in a loose spiral and place in the centre of a lightly greased 20cm/8in round cake tin (not a loose-based tin). Repeat with another filo sheet, brushing, rolling and loosely coiling it around the swirl of filo already in the tin. Continue until you have used up all the filo and filled the tin to the edges. Brush a filo sheet generously all over with butter and roll up from the long side. Curl it in a loose spiral and place in the centre of a lightly greased 20cm/8in round cake tin (not a loose-based tin). Repeat with another filo sheet, brushing, rolling and loosely coiling it around the swirl of filo already in the tin. Continue until you have used up all the filo and filled the tin to the edges. Brush the top with more melted butter and bake for 5–10 minutes, or until pale golden. Brush the top with more melted butter and bake for 5–10 minutes, or until pale golden. Meanwhile, beat the eggs in a jug with the spring onions, coriander, paprika and salt. Meanwhile, beat the eggs in a jug with the spring onions, coriander, paprika and salt. Pour the egg mixture all over the baked filo. Drizzle over the sriracha and bake for a further 13–15 minutes, until the egg has just set. Pour the egg mixture all over the baked filo. Drizzle over the sriracha and bake for a further 13–15 minutes, until the egg has just set. Leave to cool for 15 minutes before slicing and serving. Leave to cool for 15 minutes before slicing and serving. | {
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"content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/paprika_egg_filo_bake_85450_16x9.jpg Nadiya’s paprika egg filo bake, with its crisp pastry, set eggy filling and hit of sriracha, is like a beautiful savoury tart, but is simpler to make. 270g pack filo pastry (7 sheets) 125g/4½oz unsalted butter, melted, plus extra for greasing 4 free-range eggs 2 spring onions, thinly sliced small handful fresh coriander, finely chopped 2 tsp smoked paprika 1 tsp salt 1–2 tbsp sriracha, to taste 270g pack filo pastry (7 sheets) 125g/4½oz unsalted butter, melted, plus extra for greasing 4 free-range eggs 2 spring onions, thinly sliced small handful fresh coriander, finely chopped 2 tsp smoked paprika 1 tsp salt 1–2 tbsp sriracha, to taste Method Preheat the oven to 210C/200C Fan/Gas 6. Brush a filo sheet generously all over with butter and roll up from the long side. Curl it in a loose spiral and place in the centre of a lightly greased 20cm/8in round cake tin (not a loose-based tin). Repeat with another filo sheet, brushing, rolling and loosely coiling it around the swirl of filo already in the tin. Continue until you have used up all the filo and filled the tin to the edges. Brush the top with more melted butter and bake for 5–10 minutes, or until pale golden. Meanwhile, beat the eggs in a jug with the spring onions, coriander, paprika and salt. Pour the egg mixture all over the baked filo. Drizzle over the sriracha and bake for a further 13–15 minutes, until the egg has just set. Leave to cool for 15 minutes before slicing and serving. Preheat the oven to 210C/200C Fan/Gas 6. Preheat the oven to 210C/200C Fan/Gas 6. Brush a filo sheet generously all over with butter and roll up from the long side. Curl it in a loose spiral and place in the centre of a lightly greased 20cm/8in round cake tin (not a loose-based tin). Repeat with another filo sheet, brushing, rolling and loosely coiling it around the swirl of filo already in the tin. Continue until you have used up all the filo and filled the tin to the edges. Brush a filo sheet generously all over with butter and roll up from the long side. Curl it in a loose spiral and place in the centre of a lightly greased 20cm/8in round cake tin (not a loose-based tin). Repeat with another filo sheet, brushing, rolling and loosely coiling it around the swirl of filo already in the tin. Continue until you have used up all the filo and filled the tin to the edges. Brush the top with more melted butter and bake for 5–10 minutes, or until pale golden. Brush the top with more melted butter and bake for 5–10 minutes, or until pale golden. Meanwhile, beat the eggs in a jug with the spring onions, coriander, paprika and salt. Meanwhile, beat the eggs in a jug with the spring onions, coriander, paprika and salt. Pour the egg mixture all over the baked filo. Drizzle over the sriracha and bake for a further 13–15 minutes, until the egg has just set. Pour the egg mixture all over the baked filo. Drizzle over the sriracha and bake for a further 13–15 minutes, until the egg has just set. Leave to cool for 15 minutes before slicing and serving. Leave to cool for 15 minutes before slicing and serving."
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} | d66f20376aebf1fc2ea8f423e408b2aec65b301efd4cb4435fa60e4e8005b8c4 | Prawn banh mi recipe
An average of 5.0 out of 5 stars from 1 rating Banh mi is a spicy Vietnamese sandwich that's packed with hot, sour and fresh flavours. This version has prawns, sriracha mayo and pickles. 125ml/4fl oz rice vinegar125g/4½oz caster sugar4 carrots, peeled and cut into ribbons using a peeler½ cucumber, cut into ribbons using a peeler 125ml/4fl oz rice vinegar 125g/4½oz caster sugar 4 carrots, peeled and cut into ribbons using a peeler ½ cucumber, cut into ribbons using a peeler 1 bunch fresh coriander, finely chopped1 bunch fresh mint, finely chopped125ml/4fl oz extra-virgin olive oil1 tsp finely grated lime zest, plus 5 tbsp juice1 banana shallot, finely chopped3 garlic cloves, minced2 tbsp fish sauce1½ tsp sambal oelek (Indonesian chilli paste)1 tsp caster sugar 1 bunch fresh coriander, finely chopped 1 bunch fresh mint, finely chopped 125ml/4fl oz extra-virgin olive oil 1 tsp finely grated lime zest, plus 5 tbsp juice 1 banana shallot, finely chopped 3 garlic cloves, minced 2 tbsp fish sauce 1½ tsp sambal oelek (Indonesian chilli paste) 1 tsp caster sugar 125g/4oz mayonnaise1½ tbsp sriracha chilli sauce 125g/4oz mayonnaise 1½ tbsp sriracha chilli sauce 1 mango, peeled and sliced1 lime, finely grated zest and juicesalt and freshly ground black pepper 1 mango, peeled and sliced 1 lime, finely grated zest and juice salt and freshly ground black pepper 24 raw prawns, shelled and deveined2 tbsp extra-virgin olive oil12 mini baguette rolls, or 12 x 7.5cm/3in pieces of baguette, split and toastedfresh coriander sprigs, to garnish 24 raw prawns, shelled and deveined 2 tbsp extra-virgin olive oil 12 mini baguette rolls, or 12 x 7.5cm/3in pieces of baguette, split and toasted fresh coriander sprigs, to garnish Method To make the pickles, put the vinegar and sugar in a saucepan and bring to the boil. Turn down the heat and simmer until the sugar has dissolved. Leave to cool, then mix in the carrots and cucumbers.To make the nuoc cham, put all the ingredients in a bowl and mix well. To make the sriracha mayonnaise, mix together the mayonnaise and sriracha. To make the mango, put the mango on a plate and cover with the lime zest and juice, ½ teaspoon of salt and pepper to taste.To serve, heat a large frying pan and add the oil. Once hot, add the prawns and cook for 2–3 minutes on each side, or until cooked through.Place the pickles in the baguettes, then top with the prawns and mayonnaise. Add the nuoc cham and coriander sprigs. Serve with the mango. To make the pickles, put the vinegar and sugar in a saucepan and bring to the boil. Turn down the heat and simmer until the sugar has dissolved. Leave to cool, then mix in the carrots and cucumbers. To make the pickles, put the vinegar and sugar in a saucepan and bring to the boil. Turn down the heat and simmer until the sugar has dissolved. Leave to cool, then mix in the carrots and cucumbers. To make the nuoc cham, put all the ingredients in a bowl and mix well. To make the nuoc cham, put all the ingredients in a bowl and mix well. To make the sriracha mayonnaise, mix together the mayonnaise and sriracha. To make the sriracha mayonnaise, mix together the mayonnaise and sriracha. To make the mango, put the mango on a plate and cover with the lime zest and juice, ½ teaspoon of salt and pepper to taste. To make the mango, put the mango on a plate and cover with the lime zest and juice, ½ teaspoon of salt and pepper to taste. To serve, heat a large frying pan and add the oil. Once hot, add the prawns and cook for 2–3 minutes on each side, or until cooked through. To serve, heat a large frying pan and add the oil. Once hot, add the prawns and cook for 2–3 minutes on each side, or until cooked through. Place the pickles in the baguettes, then top with the prawns and mayonnaise. Add the nuoc cham and coriander sprigs. Serve with the mango. Place the pickles in the baguettes, then top with the prawns and mayonnaise. Add the nuoc cham and coriander sprigs. Serve with the mango. | {
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"title": "Prawn banh mi recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Banh mi is a spicy Vietnamese sandwich that's packed with hot, sour and fresh flavours. This version has prawns, sriracha mayo and pickles. 125ml/4fl oz rice vinegar125g/4½oz caster sugar4 carrots, peeled and cut into ribbons using a peeler½ cucumber, cut into ribbons using a peeler 125ml/4fl oz rice vinegar 125g/4½oz caster sugar 4 carrots, peeled and cut into ribbons using a peeler ½ cucumber, cut into ribbons using a peeler 1 bunch fresh coriander, finely chopped1 bunch fresh mint, finely chopped125ml/4fl oz extra-virgin olive oil1 tsp finely grated lime zest, plus 5 tbsp juice1 banana shallot, finely chopped3 garlic cloves, minced2 tbsp fish sauce1½ tsp sambal oelek (Indonesian chilli paste)1 tsp caster sugar 1 bunch fresh coriander, finely chopped 1 bunch fresh mint, finely chopped 125ml/4fl oz extra-virgin olive oil 1 tsp finely grated lime zest, plus 5 tbsp juice 1 banana shallot, finely chopped 3 garlic cloves, minced 2 tbsp fish sauce 1½ tsp sambal oelek (Indonesian chilli paste) 1 tsp caster sugar 125g/4oz mayonnaise1½ tbsp sriracha chilli sauce 125g/4oz mayonnaise 1½ tbsp sriracha chilli sauce 1 mango, peeled and sliced1 lime, finely grated zest and juicesalt and freshly ground black pepper 1 mango, peeled and sliced 1 lime, finely grated zest and juice salt and freshly ground black pepper 24 raw prawns, shelled and deveined2 tbsp extra-virgin olive oil12 mini baguette rolls, or 12 x 7.5cm/3in pieces of baguette, split and toastedfresh coriander sprigs, to garnish 24 raw prawns, shelled and deveined 2 tbsp extra-virgin olive oil 12 mini baguette rolls, or 12 x 7.5cm/3in pieces of baguette, split and toasted fresh coriander sprigs, to garnish Method To make the pickles, put the vinegar and sugar in a saucepan and bring to the boil. Turn down the heat and simmer until the sugar has dissolved. Leave to cool, then mix in the carrots and cucumbers.To make the nuoc cham, put all the ingredients in a bowl and mix well. To make the sriracha mayonnaise, mix together the mayonnaise and sriracha. To make the mango, put the mango on a plate and cover with the lime zest and juice, ½ teaspoon of salt and pepper to taste.To serve, heat a large frying pan and add the oil. Once hot, add the prawns and cook for 2–3 minutes on each side, or until cooked through.Place the pickles in the baguettes, then top with the prawns and mayonnaise. Add the nuoc cham and coriander sprigs. Serve with the mango. To make the pickles, put the vinegar and sugar in a saucepan and bring to the boil. Turn down the heat and simmer until the sugar has dissolved. Leave to cool, then mix in the carrots and cucumbers. To make the pickles, put the vinegar and sugar in a saucepan and bring to the boil. Turn down the heat and simmer until the sugar has dissolved. Leave to cool, then mix in the carrots and cucumbers. To make the nuoc cham, put all the ingredients in a bowl and mix well. To make the nuoc cham, put all the ingredients in a bowl and mix well. To make the sriracha mayonnaise, mix together the mayonnaise and sriracha. To make the sriracha mayonnaise, mix together the mayonnaise and sriracha. To make the mango, put the mango on a plate and cover with the lime zest and juice, ½ teaspoon of salt and pepper to taste. To make the mango, put the mango on a plate and cover with the lime zest and juice, ½ teaspoon of salt and pepper to taste. To serve, heat a large frying pan and add the oil. Once hot, add the prawns and cook for 2–3 minutes on each side, or until cooked through. To serve, heat a large frying pan and add the oil. Once hot, add the prawns and cook for 2–3 minutes on each side, or until cooked through. Place the pickles in the baguettes, then top with the prawns and mayonnaise. Add the nuoc cham and coriander sprigs. Serve with the mango. Place the pickles in the baguettes, then top with the prawns and mayonnaise. Add the nuoc cham and coriander sprigs. Serve with the mango."
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} | 4d4d285599256871f1ee4f5a705ac0ddf6c68dac7f935a5934c13b186c41c26b | Beef BBQ ribs recipe
An average of 4.3 out of 5 stars from 6 ratings This is for a really special barbecue when you want to pull out all the stops. It's a three-day process, but very little of that time involves work on your part, and it will produce the most flavoursome, tender ribs imaginable. 4 tbsp sea salt1 tbsp garlic powder1 tbsp celery salt1 tbsp cracked black pepper1 tbsp ground ginger1 tbsp crushed coriander seeds2 tsp chilli powder1 tbsp dried herbes de provence1 tbsp smoked paprika1 x 3.5kg/7lb 10oz short rib of beef on the bone 4 tbsp sea salt 1 tbsp garlic powder 1 tbsp celery salt 1 tbsp cracked black pepper 1 tbsp ground ginger 1 tbsp crushed coriander seeds 2 tsp chilli powder 1 tbsp dried herbes de provence 1 tbsp smoked paprika 1 x 3.5kg/7lb 10oz short rib of beef on the bone 200g/7oz dates, roughly chopped250g/9oz drained pickled onions, roughly chopped570ml/1 pint stout3 tbsp English mustard2 tbsp Worcestershire sauce300ml/½ pint apple juice3 tbsp clear honey3 tbsp black treacle3 tbsp golden syrup1 tbsp Tabasco1 tbsp tomato purée3 tbsp soft dark brown sugar 200g/7oz dates, roughly chopped 250g/9oz drained pickled onions, roughly chopped 570ml/1 pint stout 3 tbsp English mustard 2 tbsp Worcestershire sauce 300ml/½ pint apple juice 3 tbsp clear honey 3 tbsp black treacle 3 tbsp golden syrup 1 tbsp Tabasco 1 tbsp tomato purée 3 tbsp soft dark brown sugar Method For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours.For the barbecue glaze, place the chopped dates and pickled onions into a bowl. Bring the stout up to the boil in a saucepan and pour it onto the dates and onions. Cover with cling film and leave to cool at room temperature.In a separate large bowl, whisk together the remaining BBQ glaze ingredients. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients.Preheat the oven to 130C/275F/Gas 1.When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on. Place into the preheated oven and cook very slowly for 5-6 hours, or until the beef is very tender. Make sure the glaze doesn’t evaporate - if it is reducing down too much, add some water.When the beef is cooked, remove the pan from the oven and leave to cool at room temperature. When cool, place in the fridge to chill overnight. When cold the fat will have set on the top and can easily be removed.When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours.When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve. For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours. For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours. For the barbecue glaze, place the chopped dates and pickled onions into a bowl. Bring the stout up to the boil in a saucepan and pour it onto the dates and onions. Cover with cling film and leave to cool at room temperature. For the barbecue glaze, place the chopped dates and pickled onions into a bowl. Bring the stout up to the boil in a saucepan and pour it onto the dates and onions. Cover with cling film and leave to cool at room temperature. In a separate large bowl, whisk together the remaining BBQ glaze ingredients. In a separate large bowl, whisk together the remaining BBQ glaze ingredients. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients. Preheat the oven to 130C/275F/Gas 1. Preheat the oven to 130C/275F/Gas 1. When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on. When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on. Place into the preheated oven and cook very slowly for 5-6 hours, or until the beef is very tender. Make sure the glaze doesn’t evaporate - if it is reducing down too much, add some water. Place into the preheated oven and cook very slowly for 5-6 hours, or until the beef is very tender. Make sure the glaze doesn’t evaporate - if it is reducing down too much, add some water. When the beef is cooked, remove the pan from the oven and leave to cool at room temperature. When cool, place in the fridge to chill overnight. When cold the fat will have set on the top and can easily be removed. When the beef is cooked, remove the pan from the oven and leave to cool at room temperature. When cool, place in the fridge to chill overnight. When cold the fat will have set on the top and can easily be removed. When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours. When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours. When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve. When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve. | {
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"title": "Beef BBQ ribs recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings This is for a really special barbecue when you want to pull out all the stops. It's a three-day process, but very little of that time involves work on your part, and it will produce the most flavoursome, tender ribs imaginable. 4 tbsp sea salt1 tbsp garlic powder1 tbsp celery salt1 tbsp cracked black pepper1 tbsp ground ginger1 tbsp crushed coriander seeds2 tsp chilli powder1 tbsp dried herbes de provence1 tbsp smoked paprika1 x 3.5kg/7lb 10oz short rib of beef on the bone 4 tbsp sea salt 1 tbsp garlic powder 1 tbsp celery salt 1 tbsp cracked black pepper 1 tbsp ground ginger 1 tbsp crushed coriander seeds 2 tsp chilli powder 1 tbsp dried herbes de provence 1 tbsp smoked paprika 1 x 3.5kg/7lb 10oz short rib of beef on the bone 200g/7oz dates, roughly chopped250g/9oz drained pickled onions, roughly chopped570ml/1 pint stout3 tbsp English mustard2 tbsp Worcestershire sauce300ml/½ pint apple juice3 tbsp clear honey3 tbsp black treacle3 tbsp golden syrup1 tbsp Tabasco1 tbsp tomato purée3 tbsp soft dark brown sugar 200g/7oz dates, roughly chopped 250g/9oz drained pickled onions, roughly chopped 570ml/1 pint stout 3 tbsp English mustard 2 tbsp Worcestershire sauce 300ml/½ pint apple juice 3 tbsp clear honey 3 tbsp black treacle 3 tbsp golden syrup 1 tbsp Tabasco 1 tbsp tomato purée 3 tbsp soft dark brown sugar Method For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours.For the barbecue glaze, place the chopped dates and pickled onions into a bowl. Bring the stout up to the boil in a saucepan and pour it onto the dates and onions. Cover with cling film and leave to cool at room temperature.In a separate large bowl, whisk together the remaining BBQ glaze ingredients. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients.Preheat the oven to 130C/275F/Gas 1.When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on. Place into the preheated oven and cook very slowly for 5-6 hours, or until the beef is very tender. Make sure the glaze doesn’t evaporate - if it is reducing down too much, add some water.When the beef is cooked, remove the pan from the oven and leave to cool at room temperature. When cool, place in the fridge to chill overnight. When cold the fat will have set on the top and can easily be removed.When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours.When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve. For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours. For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the beef into a large plastic container and cover with any remaining cure mix. Put the lid on and place into a fridge overnight or for 24 hours. For the barbecue glaze, place the chopped dates and pickled onions into a bowl. Bring the stout up to the boil in a saucepan and pour it onto the dates and onions. Cover with cling film and leave to cool at room temperature. For the barbecue glaze, place the chopped dates and pickled onions into a bowl. Bring the stout up to the boil in a saucepan and pour it onto the dates and onions. Cover with cling film and leave to cool at room temperature. In a separate large bowl, whisk together the remaining BBQ glaze ingredients. In a separate large bowl, whisk together the remaining BBQ glaze ingredients. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients. Preheat the oven to 130C/275F/Gas 1. Preheat the oven to 130C/275F/Gas 1. When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on. When the ribs have cured, wash the cure mixture off the short ribs and place them into a large casserole pan with a lid. Pour over the glaze and put a lid on. Place into the preheated oven and cook very slowly for 5-6 hours, or until the beef is very tender. Make sure the glaze doesn’t evaporate - if it is reducing down too much, add some water. Place into the preheated oven and cook very slowly for 5-6 hours, or until the beef is very tender. Make sure the glaze doesn’t evaporate - if it is reducing down too much, add some water. When the beef is cooked, remove the pan from the oven and leave to cool at room temperature. When cool, place in the fridge to chill overnight. When cold the fat will have set on the top and can easily be removed. When the beef is cooked, remove the pan from the oven and leave to cool at room temperature. When cool, place in the fridge to chill overnight. When cold the fat will have set on the top and can easily be removed. When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours. When ready to reheat, place the whole pan, with the lid on, onto a barbecue on a low heat. Let the ribs warm through for about 2-3 hours. When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve. When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve."
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} | 29b4d111782d9b4592442ecd3ec3c8238a84448df8ae7b5f38aa4c36ff1580a0 | Beef chilli recipe
An average of 4.1 out of 5 stars from 27 ratings This slow cooked beef chilli is well worth the wait. Enriched with stout, tabasco and Worcestershire sauce. 2 tbsp cumin seeds, toasted and ground2 tbsp cayenne pepper2 tbsp ground dried bird’s-eye chillies2 tbsp dried oregano1 tbsp sea salt 2 tbsp cumin seeds, toasted and ground 2 tbsp cayenne pepper 2 tbsp ground dried bird’s-eye chillies 2 tbsp dried oregano 1 tbsp sea salt 2 tbsp olive oil1kg/2lb 4oz beef mince 2 red onions, chopped4 garlic cloves, chopped2 bay leaves500ml/18fl oz passata500ml/18fl oz beef stock40ml/1fl½ oz Worcestershire sauce½ tsp Tabasco440ml/16fl oz stoutfreshly ground black pepper 2 tbsp olive oil 1kg/2lb 4oz beef mince 2 red onions, chopped 4 garlic cloves, chopped 2 bay leaves 500ml/18fl oz passata 500ml/18fl oz beef stock 40ml/1fl½ oz Worcestershire sauce ½ tsp Tabasco 440ml/16fl oz stout freshly ground black pepper 300ml/10fl oz soured cream200g/7oz cheddar, grated2 red onions, finely choppedhandful saltine crackers (or water biscuits), crushed up 300ml/10fl oz soured cream 200g/7oz cheddar, grated 2 red onions, finely chopped handful saltine crackers (or water biscuits), crushed up Method To make the spice mixture, place all of the ingredients in a bowl and mix together until combined.To make the chilli, heat the oil in a large saucepan and cook the beef in batches until golden brown. Remove the beef from the pan and set aside. Add the onions and fry until soft, then add the garlic and cook gently for another 5 minutes. Add the spice mixture and cook for a couple of minutes, then add the bay leaves, beef, passata, stock, Worcestershire sauce, Tabasco, stout and black pepper. Bring to the boil, then reduce the heat and cook gently, partly covered with a lid, for 2 hours. Serve the chilli in bowls with soured cream, cheddar, onion and crushed crackers. To make the spice mixture, place all of the ingredients in a bowl and mix together until combined. To make the spice mixture, place all of the ingredients in a bowl and mix together until combined. To make the chilli, heat the oil in a large saucepan and cook the beef in batches until golden brown. Remove the beef from the pan and set aside. Add the onions and fry until soft, then add the garlic and cook gently for another 5 minutes. To make the chilli, heat the oil in a large saucepan and cook the beef in batches until golden brown. Remove the beef from the pan and set aside. Add the onions and fry until soft, then add the garlic and cook gently for another 5 minutes. Add the spice mixture and cook for a couple of minutes, then add the bay leaves, beef, passata, stock, Worcestershire sauce, Tabasco, stout and black pepper. Bring to the boil, then reduce the heat and cook gently, partly covered with a lid, for 2 hours. Add the spice mixture and cook for a couple of minutes, then add the bay leaves, beef, passata, stock, Worcestershire sauce, Tabasco, stout and black pepper. Bring to the boil, then reduce the heat and cook gently, partly covered with a lid, for 2 hours. Serve the chilli in bowls with soured cream, cheddar, onion and crushed crackers. Serve the chilli in bowls with soured cream, cheddar, onion and crushed crackers. | {
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"content": "An average of 4.1 out of 5 stars from 27 ratings This slow cooked beef chilli is well worth the wait. Enriched with stout, tabasco and Worcestershire sauce. 2 tbsp cumin seeds, toasted and ground2 tbsp cayenne pepper2 tbsp ground dried bird’s-eye chillies2 tbsp dried oregano1 tbsp sea salt 2 tbsp cumin seeds, toasted and ground 2 tbsp cayenne pepper 2 tbsp ground dried bird’s-eye chillies 2 tbsp dried oregano 1 tbsp sea salt 2 tbsp olive oil1kg/2lb 4oz beef mince 2 red onions, chopped4 garlic cloves, chopped2 bay leaves500ml/18fl oz passata500ml/18fl oz beef stock40ml/1fl½ oz Worcestershire sauce½ tsp Tabasco440ml/16fl oz stoutfreshly ground black pepper 2 tbsp olive oil 1kg/2lb 4oz beef mince 2 red onions, chopped 4 garlic cloves, chopped 2 bay leaves 500ml/18fl oz passata 500ml/18fl oz beef stock 40ml/1fl½ oz Worcestershire sauce ½ tsp Tabasco 440ml/16fl oz stout freshly ground black pepper 300ml/10fl oz soured cream200g/7oz cheddar, grated2 red onions, finely choppedhandful saltine crackers (or water biscuits), crushed up 300ml/10fl oz soured cream 200g/7oz cheddar, grated 2 red onions, finely chopped handful saltine crackers (or water biscuits), crushed up Method To make the spice mixture, place all of the ingredients in a bowl and mix together until combined.To make the chilli, heat the oil in a large saucepan and cook the beef in batches until golden brown. Remove the beef from the pan and set aside. Add the onions and fry until soft, then add the garlic and cook gently for another 5 minutes. Add the spice mixture and cook for a couple of minutes, then add the bay leaves, beef, passata, stock, Worcestershire sauce, Tabasco, stout and black pepper. Bring to the boil, then reduce the heat and cook gently, partly covered with a lid, for 2 hours. Serve the chilli in bowls with soured cream, cheddar, onion and crushed crackers. To make the spice mixture, place all of the ingredients in a bowl and mix together until combined. To make the spice mixture, place all of the ingredients in a bowl and mix together until combined. To make the chilli, heat the oil in a large saucepan and cook the beef in batches until golden brown. Remove the beef from the pan and set aside. Add the onions and fry until soft, then add the garlic and cook gently for another 5 minutes. To make the chilli, heat the oil in a large saucepan and cook the beef in batches until golden brown. Remove the beef from the pan and set aside. Add the onions and fry until soft, then add the garlic and cook gently for another 5 minutes. Add the spice mixture and cook for a couple of minutes, then add the bay leaves, beef, passata, stock, Worcestershire sauce, Tabasco, stout and black pepper. Bring to the boil, then reduce the heat and cook gently, partly covered with a lid, for 2 hours. Add the spice mixture and cook for a couple of minutes, then add the bay leaves, beef, passata, stock, Worcestershire sauce, Tabasco, stout and black pepper. Bring to the boil, then reduce the heat and cook gently, partly covered with a lid, for 2 hours. Serve the chilli in bowls with soured cream, cheddar, onion and crushed crackers. Serve the chilli in bowls with soured cream, cheddar, onion and crushed crackers."
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} | 256ab0b8eb0a237fd081e95a5be011235d9838ca4c8420f562f62e52a4873d40 | Nigiri sushi and maki rolls recipe
An average of 5.0 out of 5 stars from 1 rating Savor sushi in two delightful forms – nigiri, with fresh fish on a small bed of rice, and maki, where rice, fish, and veggies are rolled in seaweed. Each bite, a tasty mix of flavors and textures. To make the maki rolls, you will need a sushi mat. 300g/10½oz short-grain rice (aka sushi rice)60ml/2fl oz rice vinegar1 tbsp caster sugar¾ tsp salt 120g/4½oz fresh sushi-grade sea bass fillet, skinned 2 sheets nori seaweed, cut in half100g/3½oz cooked white crab meat 1 tbsp mayonnaise (preferably Japanese)1 small avocado, sliced 300g/10½oz short-grain rice (aka sushi rice) 60ml/2fl oz rice vinegar 1 tbsp caster sugar ¾ tsp salt 120g/4½oz fresh sushi-grade sea bass fillet, skinned 2 sheets nori seaweed, cut in half 100g/3½oz cooked white crab meat 1 tbsp mayonnaise (preferably Japanese) 1 small avocado, sliced soy sauce wasabipickled ginger soy sauce wasabi pickled ginger Method To make the sushi rice, wash the rice in a bowl of cold water 4 or 5 times, until the water runs clear. Cover the rice with plenty of cold water and leave to soak for 30 minutes.After 30 minutes, drain the rice and put it in a pan with 390ml/14fl oz water. Cover the pan with a lid and bring the water to the boil, then turn down the heat and cook very gently for about 10–12 minutes until the water has been absorbed. Take the pan off the heat and set it aside, with the lid on, and leave the rice to steam for a further 10–15 minutes. Mix the rice vinegar, sugar and salt and stir it into the rice while it’s still hot, making sure it’s well distributed. Tip the rice onto a large plate or tray and cover with a clean tea towel. Leave to cool. To make the nigiri, prepare the sea bass. Slice the fish on the diagonal into 8 pieces about the size of your thumb. Using wet hands or a nigiri mould, shape some rice into 8 lozenges about 5cm/2in long. Smear the top of each with a little wasabi, then top with a slice of sea bass. Brush the top of the fish with soy sauce. To make the maki rolls, arrange half a nori sheet on a sushi mat and spread it with a layer of rice, leaving a border of about 1cm/½in on the edge furthest from you. Make a slight indent across the rice about half way up. Mix the crab and mayonnaise together and arrange a quarter of this along the indent, then add a couple of slices of avocado. Using the mat, roll away from you, catching the filling into the roll. Repeat with the remaining ingredients to make 3 more rolls. Using a wet knife blade or a serrated bread knife, cut each roll into 4 slices. Clean the knife blade between cuts to ensure a clean edge. Serve the nigiri and maki rolls with the soy sauce, wasabi and pickled ginger. To make the sushi rice, wash the rice in a bowl of cold water 4 or 5 times, until the water runs clear. Cover the rice with plenty of cold water and leave to soak for 30 minutes. To make the sushi rice, wash the rice in a bowl of cold water 4 or 5 times, until the water runs clear. Cover the rice with plenty of cold water and leave to soak for 30 minutes. After 30 minutes, drain the rice and put it in a pan with 390ml/14fl oz water. Cover the pan with a lid and bring the water to the boil, then turn down the heat and cook very gently for about 10–12 minutes until the water has been absorbed. Take the pan off the heat and set it aside, with the lid on, and leave the rice to steam for a further 10–15 minutes. After 30 minutes, drain the rice and put it in a pan with 390ml/14fl oz water. Cover the pan with a lid and bring the water to the boil, then turn down the heat and cook very gently for about 10–12 minutes until the water has been absorbed. Take the pan off the heat and set it aside, with the lid on, and leave the rice to steam for a further 10–15 minutes. Mix the rice vinegar, sugar and salt and stir it into the rice while it’s still hot, making sure it’s well distributed. Tip the rice onto a large plate or tray and cover with a clean tea towel. Leave to cool. Mix the rice vinegar, sugar and salt and stir it into the rice while it’s still hot, making sure it’s well distributed. Tip the rice onto a large plate or tray and cover with a clean tea towel. Leave to cool. To make the nigiri, prepare the sea bass. Slice the fish on the diagonal into 8 pieces about the size of your thumb. Using wet hands or a nigiri mould, shape some rice into 8 lozenges about 5cm/2in long. Smear the top of each with a little wasabi, then top with a slice of sea bass. Brush the top of the fish with soy sauce. To make the nigiri, prepare the sea bass. Slice the fish on the diagonal into 8 pieces about the size of your thumb. Using wet hands or a nigiri mould, shape some rice into 8 lozenges about 5cm/2in long. Smear the top of each with a little wasabi, then top with a slice of sea bass. Brush the top of the fish with soy sauce. To make the maki rolls, arrange half a nori sheet on a sushi mat and spread it with a layer of rice, leaving a border of about 1cm/½in on the edge furthest from you. Make a slight indent across the rice about half way up. Mix the crab and mayonnaise together and arrange a quarter of this along the indent, then add a couple of slices of avocado. To make the maki rolls, arrange half a nori sheet on a sushi mat and spread it with a layer of rice, leaving a border of about 1cm/½in on the edge furthest from you. Make a slight indent across the rice about half way up. Mix the crab and mayonnaise together and arrange a quarter of this along the indent, then add a couple of slices of avocado. Using the mat, roll away from you, catching the filling into the roll. Repeat with the remaining ingredients to make 3 more rolls. Using a wet knife blade or a serrated bread knife, cut each roll into 4 slices. Clean the knife blade between cuts to ensure a clean edge. Using the mat, roll away from you, catching the filling into the roll. Repeat with the remaining ingredients to make 3 more rolls. Using a wet knife blade or a serrated bread knife, cut each roll into 4 slices. Clean the knife blade between cuts to ensure a clean edge. Serve the nigiri and maki rolls with the soy sauce, wasabi and pickled ginger. Serve the nigiri and maki rolls with the soy sauce, wasabi and pickled ginger. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Savor sushi in two delightful forms – nigiri, with fresh fish on a small bed of rice, and maki, where rice, fish, and veggies are rolled in seaweed. Each bite, a tasty mix of flavors and textures. To make the maki rolls, you will need a sushi mat. 300g/10½oz short-grain rice (aka sushi rice)60ml/2fl oz rice vinegar1 tbsp caster sugar¾ tsp salt 120g/4½oz fresh sushi-grade sea bass fillet, skinned 2 sheets nori seaweed, cut in half100g/3½oz cooked white crab meat 1 tbsp mayonnaise (preferably Japanese)1 small avocado, sliced 300g/10½oz short-grain rice (aka sushi rice) 60ml/2fl oz rice vinegar 1 tbsp caster sugar ¾ tsp salt 120g/4½oz fresh sushi-grade sea bass fillet, skinned 2 sheets nori seaweed, cut in half 100g/3½oz cooked white crab meat 1 tbsp mayonnaise (preferably Japanese) 1 small avocado, sliced soy sauce wasabipickled ginger soy sauce wasabi pickled ginger Method To make the sushi rice, wash the rice in a bowl of cold water 4 or 5 times, until the water runs clear. Cover the rice with plenty of cold water and leave to soak for 30 minutes.After 30 minutes, drain the rice and put it in a pan with 390ml/14fl oz water. Cover the pan with a lid and bring the water to the boil, then turn down the heat and cook very gently for about 10–12 minutes until the water has been absorbed. Take the pan off the heat and set it aside, with the lid on, and leave the rice to steam for a further 10–15 minutes. Mix the rice vinegar, sugar and salt and stir it into the rice while it’s still hot, making sure it’s well distributed. Tip the rice onto a large plate or tray and cover with a clean tea towel. Leave to cool. To make the nigiri, prepare the sea bass. Slice the fish on the diagonal into 8 pieces about the size of your thumb. Using wet hands or a nigiri mould, shape some rice into 8 lozenges about 5cm/2in long. Smear the top of each with a little wasabi, then top with a slice of sea bass. Brush the top of the fish with soy sauce. To make the maki rolls, arrange half a nori sheet on a sushi mat and spread it with a layer of rice, leaving a border of about 1cm/½in on the edge furthest from you. Make a slight indent across the rice about half way up. Mix the crab and mayonnaise together and arrange a quarter of this along the indent, then add a couple of slices of avocado. Using the mat, roll away from you, catching the filling into the roll. Repeat with the remaining ingredients to make 3 more rolls. Using a wet knife blade or a serrated bread knife, cut each roll into 4 slices. Clean the knife blade between cuts to ensure a clean edge. Serve the nigiri and maki rolls with the soy sauce, wasabi and pickled ginger. To make the sushi rice, wash the rice in a bowl of cold water 4 or 5 times, until the water runs clear. Cover the rice with plenty of cold water and leave to soak for 30 minutes. To make the sushi rice, wash the rice in a bowl of cold water 4 or 5 times, until the water runs clear. Cover the rice with plenty of cold water and leave to soak for 30 minutes. After 30 minutes, drain the rice and put it in a pan with 390ml/14fl oz water. Cover the pan with a lid and bring the water to the boil, then turn down the heat and cook very gently for about 10–12 minutes until the water has been absorbed. Take the pan off the heat and set it aside, with the lid on, and leave the rice to steam for a further 10–15 minutes. After 30 minutes, drain the rice and put it in a pan with 390ml/14fl oz water. Cover the pan with a lid and bring the water to the boil, then turn down the heat and cook very gently for about 10–12 minutes until the water has been absorbed. Take the pan off the heat and set it aside, with the lid on, and leave the rice to steam for a further 10–15 minutes. Mix the rice vinegar, sugar and salt and stir it into the rice while it’s still hot, making sure it’s well distributed. Tip the rice onto a large plate or tray and cover with a clean tea towel. Leave to cool. Mix the rice vinegar, sugar and salt and stir it into the rice while it’s still hot, making sure it’s well distributed. Tip the rice onto a large plate or tray and cover with a clean tea towel. Leave to cool. To make the nigiri, prepare the sea bass. Slice the fish on the diagonal into 8 pieces about the size of your thumb. Using wet hands or a nigiri mould, shape some rice into 8 lozenges about 5cm/2in long. Smear the top of each with a little wasabi, then top with a slice of sea bass. Brush the top of the fish with soy sauce. To make the nigiri, prepare the sea bass. Slice the fish on the diagonal into 8 pieces about the size of your thumb. Using wet hands or a nigiri mould, shape some rice into 8 lozenges about 5cm/2in long. Smear the top of each with a little wasabi, then top with a slice of sea bass. Brush the top of the fish with soy sauce. To make the maki rolls, arrange half a nori sheet on a sushi mat and spread it with a layer of rice, leaving a border of about 1cm/½in on the edge furthest from you. Make a slight indent across the rice about half way up. Mix the crab and mayonnaise together and arrange a quarter of this along the indent, then add a couple of slices of avocado. To make the maki rolls, arrange half a nori sheet on a sushi mat and spread it with a layer of rice, leaving a border of about 1cm/½in on the edge furthest from you. Make a slight indent across the rice about half way up. Mix the crab and mayonnaise together and arrange a quarter of this along the indent, then add a couple of slices of avocado. Using the mat, roll away from you, catching the filling into the roll. Repeat with the remaining ingredients to make 3 more rolls. Using a wet knife blade or a serrated bread knife, cut each roll into 4 slices. Clean the knife blade between cuts to ensure a clean edge. Using the mat, roll away from you, catching the filling into the roll. Repeat with the remaining ingredients to make 3 more rolls. Using a wet knife blade or a serrated bread knife, cut each roll into 4 slices. Clean the knife blade between cuts to ensure a clean edge. Serve the nigiri and maki rolls with the soy sauce, wasabi and pickled ginger. Serve the nigiri and maki rolls with the soy sauce, wasabi and pickled ginger."
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} | b08503e689649b6c9481a0b35f4e46ddaae50b5520448bbbce40f78c5ae61733 | Halloween cookie pops recipe
An average of 3.0 out of 5 stars from 2 ratings These ‘trick or treat’ cookie pops from Saturday Kitchen are easy to make and fun to serve at a Halloween party. Some are deliciously sweet while others are filled with 'trick' ingredients for a Halloween surprise! Equipment and preparation: You will need 12 lolly sticks, preferably made of white paper, and a fine paintbrush. 200g/7oz white chocolate, broken into pieces 200g/7oz dark chocolate, broken into pieces 200g/7oz orange-coloured chocolate, broken into pieces (see Recipe Tip)12 cream-filled biscuits, such as bourbons, custard creams or Oreossprinkles (optional) black paste food colouring trick ingredients, such as wasabi, chilli paste or horseradish 200g/7oz white chocolate, broken into pieces 200g/7oz dark chocolate, broken into pieces 200g/7oz orange-coloured chocolate, broken into pieces (see Recipe Tip) 12 cream-filled biscuits, such as bourbons, custard creams or Oreos sprinkles (optional) black paste food colouring trick ingredients, such as wasabi, chilli paste or horseradish Method Place the white, dark and orange-coloured chocolate into separate heat-proof bowls. Melt each bowl of chocolate over a pan of simmering water, making sure that the bowl does not touch the water. Allow the chocolate to cool but not so much that it starts to solidify again. Pour the chocolate into three separate narrow jugs or cups so that it is deep enough to dip the biscuits in fully. Separate the biscuits so that the filling is showing. If this is tricky, microwave them for a few seconds to soften the filling first. Push the top of a lolly stick onto each of the cream-filled halves. For some of the biscuits, add your trick ingredient – not too much as this can stop the biscuits from sticking back together. You can use any ingredient that’s edible but doesn’t really go with cookies. Sandwich the other half of the biscuit back on, on top of the lolly stick. Use some melted chocolate to stick the biscuit halves back together if needed. Chill the cookie pops in the fridge for 10 minutes. Line a tray with greaseproof paper.Dip each cookie pop into one of the melted chocolates to fully coat. Transfer to the lined tray and scatter some with Halloween sprinkles, if using.You can add a spider web design to the dark chocolate ones, if you like. To do this, pipe crossing lines of white chocolate on top of the dark chocolate while it is still wet, then use a cocktail stick to pull through the lines and create a feathered web design.Chill the cookie pops in the fridge for 15 minutes to set fully. To finish, use a fine paintbrush and the black food colouring to add features such as pumpkin faces, ghost faces or anything spooky. Place the white, dark and orange-coloured chocolate into separate heat-proof bowls. Melt each bowl of chocolate over a pan of simmering water, making sure that the bowl does not touch the water. Allow the chocolate to cool but not so much that it starts to solidify again. Place the white, dark and orange-coloured chocolate into separate heat-proof bowls. Melt each bowl of chocolate over a pan of simmering water, making sure that the bowl does not touch the water. Allow the chocolate to cool but not so much that it starts to solidify again. Pour the chocolate into three separate narrow jugs or cups so that it is deep enough to dip the biscuits in fully. Pour the chocolate into three separate narrow jugs or cups so that it is deep enough to dip the biscuits in fully. Separate the biscuits so that the filling is showing. If this is tricky, microwave them for a few seconds to soften the filling first. Separate the biscuits so that the filling is showing. If this is tricky, microwave them for a few seconds to soften the filling first. Push the top of a lolly stick onto each of the cream-filled halves. Push the top of a lolly stick onto each of the cream-filled halves. For some of the biscuits, add your trick ingredient – not too much as this can stop the biscuits from sticking back together. You can use any ingredient that’s edible but doesn’t really go with cookies. For some of the biscuits, add your trick ingredient – not too much as this can stop the biscuits from sticking back together. You can use any ingredient that’s edible but doesn’t really go with cookies. Sandwich the other half of the biscuit back on, on top of the lolly stick. Use some melted chocolate to stick the biscuit halves back together if needed. Sandwich the other half of the biscuit back on, on top of the lolly stick. Use some melted chocolate to stick the biscuit halves back together if needed. Chill the cookie pops in the fridge for 10 minutes. Line a tray with greaseproof paper. Chill the cookie pops in the fridge for 10 minutes. Line a tray with greaseproof paper. Dip each cookie pop into one of the melted chocolates to fully coat. Transfer to the lined tray and scatter some with Halloween sprinkles, if using. Dip each cookie pop into one of the melted chocolates to fully coat. Transfer to the lined tray and scatter some with Halloween sprinkles, if using. You can add a spider web design to the dark chocolate ones, if you like. To do this, pipe crossing lines of white chocolate on top of the dark chocolate while it is still wet, then use a cocktail stick to pull through the lines and create a feathered web design. You can add a spider web design to the dark chocolate ones, if you like. To do this, pipe crossing lines of white chocolate on top of the dark chocolate while it is still wet, then use a cocktail stick to pull through the lines and create a feathered web design. Chill the cookie pops in the fridge for 15 minutes to set fully. Chill the cookie pops in the fridge for 15 minutes to set fully. To finish, use a fine paintbrush and the black food colouring to add features such as pumpkin faces, ghost faces or anything spooky. To finish, use a fine paintbrush and the black food colouring to add features such as pumpkin faces, ghost faces or anything spooky. Recipe tips You can buy orange-coloured chocolate, sometimes called candy melts, online. Alternatively, you can add some orange food colouring to white chocolate. | {
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"title": "Halloween cookie pops recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings These ‘trick or treat’ cookie pops from Saturday Kitchen are easy to make and fun to serve at a Halloween party. Some are deliciously sweet while others are filled with 'trick' ingredients for a Halloween surprise! Equipment and preparation: You will need 12 lolly sticks, preferably made of white paper, and a fine paintbrush. 200g/7oz white chocolate, broken into pieces 200g/7oz dark chocolate, broken into pieces 200g/7oz orange-coloured chocolate, broken into pieces (see Recipe Tip)12 cream-filled biscuits, such as bourbons, custard creams or Oreossprinkles (optional) black paste food colouring trick ingredients, such as wasabi, chilli paste or horseradish 200g/7oz white chocolate, broken into pieces 200g/7oz dark chocolate, broken into pieces 200g/7oz orange-coloured chocolate, broken into pieces (see Recipe Tip) 12 cream-filled biscuits, such as bourbons, custard creams or Oreos sprinkles (optional) black paste food colouring trick ingredients, such as wasabi, chilli paste or horseradish Method Place the white, dark and orange-coloured chocolate into separate heat-proof bowls. Melt each bowl of chocolate over a pan of simmering water, making sure that the bowl does not touch the water. Allow the chocolate to cool but not so much that it starts to solidify again. Pour the chocolate into three separate narrow jugs or cups so that it is deep enough to dip the biscuits in fully. Separate the biscuits so that the filling is showing. If this is tricky, microwave them for a few seconds to soften the filling first. Push the top of a lolly stick onto each of the cream-filled halves. For some of the biscuits, add your trick ingredient – not too much as this can stop the biscuits from sticking back together. You can use any ingredient that’s edible but doesn’t really go with cookies. Sandwich the other half of the biscuit back on, on top of the lolly stick. Use some melted chocolate to stick the biscuit halves back together if needed. Chill the cookie pops in the fridge for 10 minutes. Line a tray with greaseproof paper.Dip each cookie pop into one of the melted chocolates to fully coat. Transfer to the lined tray and scatter some with Halloween sprinkles, if using.You can add a spider web design to the dark chocolate ones, if you like. To do this, pipe crossing lines of white chocolate on top of the dark chocolate while it is still wet, then use a cocktail stick to pull through the lines and create a feathered web design.Chill the cookie pops in the fridge for 15 minutes to set fully. To finish, use a fine paintbrush and the black food colouring to add features such as pumpkin faces, ghost faces or anything spooky. Place the white, dark and orange-coloured chocolate into separate heat-proof bowls. Melt each bowl of chocolate over a pan of simmering water, making sure that the bowl does not touch the water. Allow the chocolate to cool but not so much that it starts to solidify again. Place the white, dark and orange-coloured chocolate into separate heat-proof bowls. Melt each bowl of chocolate over a pan of simmering water, making sure that the bowl does not touch the water. Allow the chocolate to cool but not so much that it starts to solidify again. Pour the chocolate into three separate narrow jugs or cups so that it is deep enough to dip the biscuits in fully. Pour the chocolate into three separate narrow jugs or cups so that it is deep enough to dip the biscuits in fully. Separate the biscuits so that the filling is showing. If this is tricky, microwave them for a few seconds to soften the filling first. Separate the biscuits so that the filling is showing. If this is tricky, microwave them for a few seconds to soften the filling first. Push the top of a lolly stick onto each of the cream-filled halves. Push the top of a lolly stick onto each of the cream-filled halves. For some of the biscuits, add your trick ingredient – not too much as this can stop the biscuits from sticking back together. You can use any ingredient that’s edible but doesn’t really go with cookies. For some of the biscuits, add your trick ingredient – not too much as this can stop the biscuits from sticking back together. You can use any ingredient that’s edible but doesn’t really go with cookies. Sandwich the other half of the biscuit back on, on top of the lolly stick. Use some melted chocolate to stick the biscuit halves back together if needed. Sandwich the other half of the biscuit back on, on top of the lolly stick. Use some melted chocolate to stick the biscuit halves back together if needed. Chill the cookie pops in the fridge for 10 minutes. Line a tray with greaseproof paper. Chill the cookie pops in the fridge for 10 minutes. Line a tray with greaseproof paper. Dip each cookie pop into one of the melted chocolates to fully coat. Transfer to the lined tray and scatter some with Halloween sprinkles, if using. Dip each cookie pop into one of the melted chocolates to fully coat. Transfer to the lined tray and scatter some with Halloween sprinkles, if using. You can add a spider web design to the dark chocolate ones, if you like. To do this, pipe crossing lines of white chocolate on top of the dark chocolate while it is still wet, then use a cocktail stick to pull through the lines and create a feathered web design. You can add a spider web design to the dark chocolate ones, if you like. To do this, pipe crossing lines of white chocolate on top of the dark chocolate while it is still wet, then use a cocktail stick to pull through the lines and create a feathered web design. Chill the cookie pops in the fridge for 15 minutes to set fully. Chill the cookie pops in the fridge for 15 minutes to set fully. To finish, use a fine paintbrush and the black food colouring to add features such as pumpkin faces, ghost faces or anything spooky. To finish, use a fine paintbrush and the black food colouring to add features such as pumpkin faces, ghost faces or anything spooky. Recipe tips You can buy orange-coloured chocolate, sometimes called candy melts, online. Alternatively, you can add some orange food colouring to white chocolate."
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} | ff98dbf0bc81b49d53e6fd791708411d1191b6d133b784b48d5e33d6234c7fe4 | Sushi rolls recipe
To make the sushi vinegar, put the vinegar in a hand blender beaker and blend with the sugar and salt. Make sure it dissolves well. (You can also do this with a whisk.)To make the sushi rice, gently wash the rice under running water. Drain and set aside for 10 minutes.Put the rice in a heavy saucepan with 550ml/1pt water and cover with a tight-fitting lid. Place the pan on a high heat and bring to the boil. Reduce the heat to low and gently simmer for 15 minutes.Turn the heat up to high for 10 seconds and then remove the pan from the heat. Let the rice steam, covered, for a further 15 minutes. (Do not remove the lid throughout the whole cooking process.)Transfer the cooked rice to a large bowl (preferably a wooden tub). Gently drizzle over the sushi vinegar and mix in with a rice paddle or spatula. Do not overmix as it will make the rice too sticky. Let it cool down to body temperature. To make the spicy mayonnaise, mix the mayonnaise with the chilli garlic paste in a bowl. Set aside. To make salmon and avocado inside-out rolls, place a nori sheet on top of a sushi rolling mat, aligning the nori with the edge of the mat.Pick up some sushi rice (about 80g/3oz) and form it into a loose bar shape without squeezing it together.Hold the rice in one hand and begin to spread it across the middle of the nori using the thumb and index finger of your other hand to guide it evenly across the middle.Use your left hand to make a wall on one side and roll your right forefinger down to press the rice evenly over the nori, leaving a 1cm/½in gap at the bottom of the nori. Do not scrape the rice over the nori. Repeat on the right side. Use your fingertips to spread the rice evenly into any gaps in the middle, wetting your hands if they get sticky.Sprinkle chopped chives over the rice and flip the nori over. The gap should be nearest to you.Slightly above the centre of the nori is where the fillings are placed. Spread a stripe of wasabi across the rice, then add your filling. The salmon is placed in the centre of the nori. The avocado is placed alongside the fish.Start to roll. Using your index finger and thumb pinch the edge of bamboo and nori and fold upwards, holding the top half and the fillings in place with your other fingers.Turn the edge downward against the fillings, ensuring they do not move. The edge should be stuck against the fillings. Roll the top edge up towards you to close. The roll should be completely covered by bamboo. Roll slightly to seal, but do not press too hard, applying just enough pressure to make an even, firm shape. Remove the roll from the bamboo mat and place on a chopping board. With a very sharp, wet knife, cut the roll across in half and cut each half into thirds to create six pieces. Repeat the process with the remaining fillings.Use the same process for the spicy tuna filling, but replace the chives with sesame seeds. Turn the nori over and spread the spicy mayonnaise across, laying the tuna, avocado and spring onions alongside. Roll and slice as before. When you have used up the fillings, if you have any leftover rice and nori you can invent your own combinations. Serve immediately. To make the sushi vinegar, put the vinegar in a hand blender beaker and blend with the sugar and salt. Make sure it dissolves well. (You can also do this with a whisk.) To make the sushi vinegar, put the vinegar in a hand blender beaker and blend with the sugar and salt. Make sure it dissolves well. (You can also do this with a whisk.) To make the sushi rice, gently wash the rice under running water. Drain and set aside for 10 minutes. To make the sushi rice, gently wash the rice under running water. Drain and set aside for 10 minutes. Put the rice in a heavy saucepan with 550ml/1pt water and cover with a tight-fitting lid. Place the pan on a high heat and bring to the boil. Reduce the heat to low and gently simmer for 15 minutes. Put the rice in a heavy saucepan with 550ml/1pt water and cover with a tight-fitting lid. Place the pan on a high heat and bring to the boil. Reduce the heat to low and gently simmer for 15 minutes. Turn the heat up to high for 10 seconds and then remove the pan from the heat. Let the rice steam, covered, for a further 15 minutes. (Do not remove the lid throughout the whole cooking process.) Turn the heat up to high for 10 seconds and then remove the pan from the heat. Let the rice steam, covered, for a further 15 minutes. (Do not remove the lid throughout the whole cooking process.) Transfer the cooked rice to a large bowl (preferably a wooden tub). Gently drizzle over the sushi vinegar and mix in with a rice paddle or spatula. Do not overmix as it will make the rice too sticky. Let it cool down to body temperature. Transfer the cooked rice to a large bowl (preferably a wooden tub). Gently drizzle over the sushi vinegar and mix in with a rice paddle or spatula. Do not overmix as it will make the rice too sticky. Let it cool down to body temperature. To make the spicy mayonnaise, mix the mayonnaise with the chilli garlic paste in a bowl. Set aside. To make the spicy mayonnaise, mix the mayonnaise with the chilli garlic paste in a bowl. Set aside. To make salmon and avocado inside-out rolls, place a nori sheet on top of a sushi rolling mat, aligning the nori with the edge of the mat. To make salmon and avocado inside-out rolls, place a nori sheet on top of a sushi rolling mat, aligning the nori with the edge of the mat. Pick up some sushi rice (about 80g/3oz) and form it into a loose bar shape without squeezing it together. Pick up some sushi rice (about 80g/3oz) and form it into a loose bar shape without squeezing it together. Hold the rice in one hand and begin to spread it across the middle of the nori using the thumb and index finger of your other hand to guide it evenly across the middle. Hold the rice in one hand and begin to spread it across the middle of the nori using the thumb and index finger of your other hand to guide it evenly across the middle. Use your left hand to make a wall on one side and roll your right forefinger down to press the rice evenly over the nori, leaving a 1cm/½in gap at the bottom of the nori. Do not scrape the rice over the nori. Repeat on the right side. Use your fingertips to spread the rice evenly into any gaps in the middle, wetting your hands if they get sticky. Use your left hand to make a wall on one side and roll your right forefinger down to press the rice evenly over the nori, leaving a 1cm/½in gap at the bottom of the nori. Do not scrape the rice over the nori. Repeat on the right side. Use your fingertips to spread the rice evenly into any gaps in the middle, wetting your hands if they get sticky. Sprinkle chopped chives over the rice and flip the nori over. The gap should be nearest to you. Sprinkle chopped chives over the rice and flip the nori over. The gap should be nearest to you. Slightly above the centre of the nori is where the fillings are placed. Spread a stripe of wasabi across the rice, then add your filling. The salmon is placed in the centre of the nori. The avocado is placed alongside the fish. Slightly above the centre of the nori is where the fillings are placed. Spread a stripe of wasabi across the rice, then add your filling. The salmon is placed in the centre of the nori. The avocado is placed alongside the fish. Start to roll. Using your index finger and thumb pinch the edge of bamboo and nori and fold upwards, holding the top half and the fillings in place with your other fingers. Start to roll. Using your index finger and thumb pinch the edge of bamboo and nori and fold upwards, holding the top half and the fillings in place with your other fingers. Turn the edge downward against the fillings, ensuring they do not move. The edge should be stuck against the fillings. Turn the edge downward against the fillings, ensuring they do not move. The edge should be stuck against the fillings. Roll the top edge up towards you to close. The roll should be completely covered by bamboo. Roll slightly to seal, but do not press too hard, applying just enough pressure to make an even, firm shape. Remove the roll from the bamboo mat and place on a chopping board. Roll the top edge up towards you to close. The roll should be completely covered by bamboo. Roll slightly to seal, but do not press too hard, applying just enough pressure to make an even, firm shape. Remove the roll from the bamboo mat and place on a chopping board. With a very sharp, wet knife, cut the roll across in half and cut each half into thirds to create six pieces. Repeat the process with the remaining fillings. With a very sharp, wet knife, cut the roll across in half and cut each half into thirds to create six pieces. Repeat the process with the remaining fillings. Use the same process for the spicy tuna filling, but replace the chives with sesame seeds. Turn the nori over and spread the spicy mayonnaise across, laying the tuna, avocado and spring onions alongside. Roll and slice as before. Use the same process for the spicy tuna filling, but replace the chives with sesame seeds. Turn the nori over and spread the spicy mayonnaise across, laying the tuna, avocado and spring onions alongside. Roll and slice as before. When you have used up the fillings, if you have any leftover rice and nori you can invent your own combinations. Serve immediately. When you have used up the fillings, if you have any leftover rice and nori you can invent your own combinations. Serve immediately. | {
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"content": "To make the sushi vinegar, put the vinegar in a hand blender beaker and blend with the sugar and salt. Make sure it dissolves well. (You can also do this with a whisk.)To make the sushi rice, gently wash the rice under running water. Drain and set aside for 10 minutes.Put the rice in a heavy saucepan with 550ml/1pt water and cover with a tight-fitting lid. Place the pan on a high heat and bring to the boil. Reduce the heat to low and gently simmer for 15 minutes.Turn the heat up to high for 10 seconds and then remove the pan from the heat. Let the rice steam, covered, for a further 15 minutes. (Do not remove the lid throughout the whole cooking process.)Transfer the cooked rice to a large bowl (preferably a wooden tub). Gently drizzle over the sushi vinegar and mix in with a rice paddle or spatula. Do not overmix as it will make the rice too sticky. Let it cool down to body temperature. To make the spicy mayonnaise, mix the mayonnaise with the chilli garlic paste in a bowl. Set aside. To make salmon and avocado inside-out rolls, place a nori sheet on top of a sushi rolling mat, aligning the nori with the edge of the mat.Pick up some sushi rice (about 80g/3oz) and form it into a loose bar shape without squeezing it together.Hold the rice in one hand and begin to spread it across the middle of the nori using the thumb and index finger of your other hand to guide it evenly across the middle.Use your left hand to make a wall on one side and roll your right forefinger down to press the rice evenly over the nori, leaving a 1cm/½in gap at the bottom of the nori. Do not scrape the rice over the nori. Repeat on the right side. Use your fingertips to spread the rice evenly into any gaps in the middle, wetting your hands if they get sticky.Sprinkle chopped chives over the rice and flip the nori over. The gap should be nearest to you.Slightly above the centre of the nori is where the fillings are placed. Spread a stripe of wasabi across the rice, then add your filling. The salmon is placed in the centre of the nori. The avocado is placed alongside the fish.Start to roll. Using your index finger and thumb pinch the edge of bamboo and nori and fold upwards, holding the top half and the fillings in place with your other fingers.Turn the edge downward against the fillings, ensuring they do not move. The edge should be stuck against the fillings. Roll the top edge up towards you to close. The roll should be completely covered by bamboo. Roll slightly to seal, but do not press too hard, applying just enough pressure to make an even, firm shape. Remove the roll from the bamboo mat and place on a chopping board. With a very sharp, wet knife, cut the roll across in half and cut each half into thirds to create six pieces. Repeat the process with the remaining fillings.Use the same process for the spicy tuna filling, but replace the chives with sesame seeds. Turn the nori over and spread the spicy mayonnaise across, laying the tuna, avocado and spring onions alongside. Roll and slice as before. When you have used up the fillings, if you have any leftover rice and nori you can invent your own combinations. Serve immediately. To make the sushi vinegar, put the vinegar in a hand blender beaker and blend with the sugar and salt. Make sure it dissolves well. (You can also do this with a whisk.) To make the sushi vinegar, put the vinegar in a hand blender beaker and blend with the sugar and salt. Make sure it dissolves well. (You can also do this with a whisk.) To make the sushi rice, gently wash the rice under running water. Drain and set aside for 10 minutes. To make the sushi rice, gently wash the rice under running water. Drain and set aside for 10 minutes. Put the rice in a heavy saucepan with 550ml/1pt water and cover with a tight-fitting lid. Place the pan on a high heat and bring to the boil. Reduce the heat to low and gently simmer for 15 minutes. Put the rice in a heavy saucepan with 550ml/1pt water and cover with a tight-fitting lid. Place the pan on a high heat and bring to the boil. Reduce the heat to low and gently simmer for 15 minutes. Turn the heat up to high for 10 seconds and then remove the pan from the heat. Let the rice steam, covered, for a further 15 minutes. (Do not remove the lid throughout the whole cooking process.) Turn the heat up to high for 10 seconds and then remove the pan from the heat. Let the rice steam, covered, for a further 15 minutes. (Do not remove the lid throughout the whole cooking process.) Transfer the cooked rice to a large bowl (preferably a wooden tub). Gently drizzle over the sushi vinegar and mix in with a rice paddle or spatula. Do not overmix as it will make the rice too sticky. Let it cool down to body temperature. Transfer the cooked rice to a large bowl (preferably a wooden tub). Gently drizzle over the sushi vinegar and mix in with a rice paddle or spatula. Do not overmix as it will make the rice too sticky. Let it cool down to body temperature. To make the spicy mayonnaise, mix the mayonnaise with the chilli garlic paste in a bowl. Set aside. To make the spicy mayonnaise, mix the mayonnaise with the chilli garlic paste in a bowl. Set aside. To make salmon and avocado inside-out rolls, place a nori sheet on top of a sushi rolling mat, aligning the nori with the edge of the mat. To make salmon and avocado inside-out rolls, place a nori sheet on top of a sushi rolling mat, aligning the nori with the edge of the mat. Pick up some sushi rice (about 80g/3oz) and form it into a loose bar shape without squeezing it together. Pick up some sushi rice (about 80g/3oz) and form it into a loose bar shape without squeezing it together. Hold the rice in one hand and begin to spread it across the middle of the nori using the thumb and index finger of your other hand to guide it evenly across the middle. Hold the rice in one hand and begin to spread it across the middle of the nori using the thumb and index finger of your other hand to guide it evenly across the middle. Use your left hand to make a wall on one side and roll your right forefinger down to press the rice evenly over the nori, leaving a 1cm/½in gap at the bottom of the nori. Do not scrape the rice over the nori. Repeat on the right side. Use your fingertips to spread the rice evenly into any gaps in the middle, wetting your hands if they get sticky. Use your left hand to make a wall on one side and roll your right forefinger down to press the rice evenly over the nori, leaving a 1cm/½in gap at the bottom of the nori. Do not scrape the rice over the nori. Repeat on the right side. Use your fingertips to spread the rice evenly into any gaps in the middle, wetting your hands if they get sticky. Sprinkle chopped chives over the rice and flip the nori over. The gap should be nearest to you. Sprinkle chopped chives over the rice and flip the nori over. The gap should be nearest to you. Slightly above the centre of the nori is where the fillings are placed. Spread a stripe of wasabi across the rice, then add your filling. The salmon is placed in the centre of the nori. The avocado is placed alongside the fish. Slightly above the centre of the nori is where the fillings are placed. Spread a stripe of wasabi across the rice, then add your filling. The salmon is placed in the centre of the nori. The avocado is placed alongside the fish. Start to roll. Using your index finger and thumb pinch the edge of bamboo and nori and fold upwards, holding the top half and the fillings in place with your other fingers. Start to roll. Using your index finger and thumb pinch the edge of bamboo and nori and fold upwards, holding the top half and the fillings in place with your other fingers. Turn the edge downward against the fillings, ensuring they do not move. The edge should be stuck against the fillings. Turn the edge downward against the fillings, ensuring they do not move. The edge should be stuck against the fillings. Roll the top edge up towards you to close. The roll should be completely covered by bamboo. Roll slightly to seal, but do not press too hard, applying just enough pressure to make an even, firm shape. Remove the roll from the bamboo mat and place on a chopping board. Roll the top edge up towards you to close. The roll should be completely covered by bamboo. Roll slightly to seal, but do not press too hard, applying just enough pressure to make an even, firm shape. Remove the roll from the bamboo mat and place on a chopping board. With a very sharp, wet knife, cut the roll across in half and cut each half into thirds to create six pieces. Repeat the process with the remaining fillings. With a very sharp, wet knife, cut the roll across in half and cut each half into thirds to create six pieces. Repeat the process with the remaining fillings. Use the same process for the spicy tuna filling, but replace the chives with sesame seeds. Turn the nori over and spread the spicy mayonnaise across, laying the tuna, avocado and spring onions alongside. Roll and slice as before. Use the same process for the spicy tuna filling, but replace the chives with sesame seeds. Turn the nori over and spread the spicy mayonnaise across, laying the tuna, avocado and spring onions alongside. Roll and slice as before. When you have used up the fillings, if you have any leftover rice and nori you can invent your own combinations. Serve immediately. When you have used up the fillings, if you have any leftover rice and nori you can invent your own combinations. Serve immediately."
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} | 8216fccfbf2df60b4947c7240a9935b32a56442b55371c7091744a917f42eeab | Moroccan lamb lasagne recipe
To make the pasta, tip the flour onto a work surface and make a well in the middle. Break the eggs into the well and mix the flour with a fork until everything is combined. Gather the mixture together into a lump and knead until smooth and elastic. Wrap in cling film and chill in the fridge for 30 minutes.While the pasta is chilling, mix all the ingredients for the spice blend and set aside. To make the lamb sauce, heat the oil in a large saucepan and fry the onions and carrot with a pinch of salt for 8–10 minutes, or until softened. Add the mince, spice blend and garlic to the pan and cook for 5 minutes, or until the meat is browned, stirring all the time. Add the tomato purée, lamb stock, apricots and spinach then season with salt and pepper. Bring to a simmer and cook for 20 minutes, or until the spinach is soft and the liquid has reduced. Set aside.Take the pasta out of the fridge and divide into four pieces. Roll one piece through a pasta maker on the 0 setting five or six times, then click the machine down a setting and roll through again. Fold the pasta strip, click down another setting and roll through. Continue rolling, folding and clicking down until you reach a setting that produces the thickness of lasagne. Cut the strip in half and place it on a lightly floured tray. Cover in a clean, damp tea towel while you repeat the rolling with the remaining lumps of dough. You should have eight wide lasagne strips by the time you have finished. You can also make by hand by dividing the pasta dough into eight pieces and rolling very thinly with a rolling pin, keeping around 9cm/3½in wide and roughly 28cm/11in long. Trim the ends before using.To make the béchamel sauce, melt the butter in a medium saucepan over a low heat and stir in the flour until well combined. Gradually add the milk, stirring with a wooden spoon between each addition. Once all the milk has been added, simmer the sauce very gently for 3 minutes, or until it is smooth and thickened. Season with a little nutmeg, salt and pepper.Preheat the oven to 180C/Fan 160C/Gas 4. To assemble the lasagne, grease a 2-litre/3½-pint lasagne dish with a little oil. Spoon a third of the meat sauce over the bottom of the dish. Cover with lasagne strips and top with a third of the béchamel sauce. Repeat the layers twice more, ending with the béchamel sauce. Cut the pasta strips to fit the dish as required. (You may not need all of them.)Crumble the feta over the top and sprinkle with Parmesan. Bake for 30 minutes, or until golden brown and bubbling. Serve. To make the pasta, tip the flour onto a work surface and make a well in the middle. Break the eggs into the well and mix the flour with a fork until everything is combined. Gather the mixture together into a lump and knead until smooth and elastic. Wrap in cling film and chill in the fridge for 30 minutes. To make the pasta, tip the flour onto a work surface and make a well in the middle. Break the eggs into the well and mix the flour with a fork until everything is combined. Gather the mixture together into a lump and knead until smooth and elastic. Wrap in cling film and chill in the fridge for 30 minutes. While the pasta is chilling, mix all the ingredients for the spice blend and set aside. While the pasta is chilling, mix all the ingredients for the spice blend and set aside. To make the lamb sauce, heat the oil in a large saucepan and fry the onions and carrot with a pinch of salt for 8–10 minutes, or until softened. Add the mince, spice blend and garlic to the pan and cook for 5 minutes, or until the meat is browned, stirring all the time. Add the tomato purée, lamb stock, apricots and spinach then season with salt and pepper. Bring to a simmer and cook for 20 minutes, or until the spinach is soft and the liquid has reduced. Set aside. To make the lamb sauce, heat the oil in a large saucepan and fry the onions and carrot with a pinch of salt for 8–10 minutes, or until softened. Add the mince, spice blend and garlic to the pan and cook for 5 minutes, or until the meat is browned, stirring all the time. Add the tomato purée, lamb stock, apricots and spinach then season with salt and pepper. Bring to a simmer and cook for 20 minutes, or until the spinach is soft and the liquid has reduced. Set aside. Take the pasta out of the fridge and divide into four pieces. Roll one piece through a pasta maker on the 0 setting five or six times, then click the machine down a setting and roll through again. Fold the pasta strip, click down another setting and roll through. Continue rolling, folding and clicking down until you reach a setting that produces the thickness of lasagne. Take the pasta out of the fridge and divide into four pieces. Roll one piece through a pasta maker on the 0 setting five or six times, then click the machine down a setting and roll through again. Fold the pasta strip, click down another setting and roll through. Continue rolling, folding and clicking down until you reach a setting that produces the thickness of lasagne. Cut the strip in half and place it on a lightly floured tray. Cover in a clean, damp tea towel while you repeat the rolling with the remaining lumps of dough. You should have eight wide lasagne strips by the time you have finished. You can also make by hand by dividing the pasta dough into eight pieces and rolling very thinly with a rolling pin, keeping around 9cm/3½in wide and roughly 28cm/11in long. Trim the ends before using. Cut the strip in half and place it on a lightly floured tray. Cover in a clean, damp tea towel while you repeat the rolling with the remaining lumps of dough. You should have eight wide lasagne strips by the time you have finished. You can also make by hand by dividing the pasta dough into eight pieces and rolling very thinly with a rolling pin, keeping around 9cm/3½in wide and roughly 28cm/11in long. Trim the ends before using. To make the béchamel sauce, melt the butter in a medium saucepan over a low heat and stir in the flour until well combined. Gradually add the milk, stirring with a wooden spoon between each addition. Once all the milk has been added, simmer the sauce very gently for 3 minutes, or until it is smooth and thickened. Season with a little nutmeg, salt and pepper. To make the béchamel sauce, melt the butter in a medium saucepan over a low heat and stir in the flour until well combined. Gradually add the milk, stirring with a wooden spoon between each addition. Once all the milk has been added, simmer the sauce very gently for 3 minutes, or until it is smooth and thickened. Season with a little nutmeg, salt and pepper. Preheat the oven to 180C/Fan 160C/Gas 4. To assemble the lasagne, grease a 2-litre/3½-pint lasagne dish with a little oil. Spoon a third of the meat sauce over the bottom of the dish. Cover with lasagne strips and top with a third of the béchamel sauce. Repeat the layers twice more, ending with the béchamel sauce. Cut the pasta strips to fit the dish as required. (You may not need all of them.) Preheat the oven to 180C/Fan 160C/Gas 4. To assemble the lasagne, grease a 2-litre/3½-pint lasagne dish with a little oil. Spoon a third of the meat sauce over the bottom of the dish. Cover with lasagne strips and top with a third of the béchamel sauce. Repeat the layers twice more, ending with the béchamel sauce. Cut the pasta strips to fit the dish as required. (You may not need all of them.) Crumble the feta over the top and sprinkle with Parmesan. Bake for 30 minutes, or until golden brown and bubbling. Serve. Crumble the feta over the top and sprinkle with Parmesan. Bake for 30 minutes, or until golden brown and bubbling. Serve. | {
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"title": "Moroccan lamb lasagne recipe",
"content": "To make the pasta, tip the flour onto a work surface and make a well in the middle. Break the eggs into the well and mix the flour with a fork until everything is combined. Gather the mixture together into a lump and knead until smooth and elastic. Wrap in cling film and chill in the fridge for 30 minutes.While the pasta is chilling, mix all the ingredients for the spice blend and set aside. To make the lamb sauce, heat the oil in a large saucepan and fry the onions and carrot with a pinch of salt for 8–10 minutes, or until softened. Add the mince, spice blend and garlic to the pan and cook for 5 minutes, or until the meat is browned, stirring all the time. Add the tomato purée, lamb stock, apricots and spinach then season with salt and pepper. Bring to a simmer and cook for 20 minutes, or until the spinach is soft and the liquid has reduced. Set aside.Take the pasta out of the fridge and divide into four pieces. Roll one piece through a pasta maker on the 0 setting five or six times, then click the machine down a setting and roll through again. Fold the pasta strip, click down another setting and roll through. Continue rolling, folding and clicking down until you reach a setting that produces the thickness of lasagne. Cut the strip in half and place it on a lightly floured tray. Cover in a clean, damp tea towel while you repeat the rolling with the remaining lumps of dough. You should have eight wide lasagne strips by the time you have finished. You can also make by hand by dividing the pasta dough into eight pieces and rolling very thinly with a rolling pin, keeping around 9cm/3½in wide and roughly 28cm/11in long. Trim the ends before using.To make the béchamel sauce, melt the butter in a medium saucepan over a low heat and stir in the flour until well combined. Gradually add the milk, stirring with a wooden spoon between each addition. Once all the milk has been added, simmer the sauce very gently for 3 minutes, or until it is smooth and thickened. Season with a little nutmeg, salt and pepper.Preheat the oven to 180C/Fan 160C/Gas 4. To assemble the lasagne, grease a 2-litre/3½-pint lasagne dish with a little oil. Spoon a third of the meat sauce over the bottom of the dish. Cover with lasagne strips and top with a third of the béchamel sauce. Repeat the layers twice more, ending with the béchamel sauce. Cut the pasta strips to fit the dish as required. (You may not need all of them.)Crumble the feta over the top and sprinkle with Parmesan. Bake for 30 minutes, or until golden brown and bubbling. Serve. To make the pasta, tip the flour onto a work surface and make a well in the middle. Break the eggs into the well and mix the flour with a fork until everything is combined. Gather the mixture together into a lump and knead until smooth and elastic. Wrap in cling film and chill in the fridge for 30 minutes. To make the pasta, tip the flour onto a work surface and make a well in the middle. Break the eggs into the well and mix the flour with a fork until everything is combined. Gather the mixture together into a lump and knead until smooth and elastic. Wrap in cling film and chill in the fridge for 30 minutes. While the pasta is chilling, mix all the ingredients for the spice blend and set aside. While the pasta is chilling, mix all the ingredients for the spice blend and set aside. To make the lamb sauce, heat the oil in a large saucepan and fry the onions and carrot with a pinch of salt for 8–10 minutes, or until softened. Add the mince, spice blend and garlic to the pan and cook for 5 minutes, or until the meat is browned, stirring all the time. Add the tomato purée, lamb stock, apricots and spinach then season with salt and pepper. Bring to a simmer and cook for 20 minutes, or until the spinach is soft and the liquid has reduced. Set aside. To make the lamb sauce, heat the oil in a large saucepan and fry the onions and carrot with a pinch of salt for 8–10 minutes, or until softened. Add the mince, spice blend and garlic to the pan and cook for 5 minutes, or until the meat is browned, stirring all the time. Add the tomato purée, lamb stock, apricots and spinach then season with salt and pepper. Bring to a simmer and cook for 20 minutes, or until the spinach is soft and the liquid has reduced. Set aside. Take the pasta out of the fridge and divide into four pieces. Roll one piece through a pasta maker on the 0 setting five or six times, then click the machine down a setting and roll through again. Fold the pasta strip, click down another setting and roll through. Continue rolling, folding and clicking down until you reach a setting that produces the thickness of lasagne. Take the pasta out of the fridge and divide into four pieces. Roll one piece through a pasta maker on the 0 setting five or six times, then click the machine down a setting and roll through again. Fold the pasta strip, click down another setting and roll through. Continue rolling, folding and clicking down until you reach a setting that produces the thickness of lasagne. Cut the strip in half and place it on a lightly floured tray. Cover in a clean, damp tea towel while you repeat the rolling with the remaining lumps of dough. You should have eight wide lasagne strips by the time you have finished. You can also make by hand by dividing the pasta dough into eight pieces and rolling very thinly with a rolling pin, keeping around 9cm/3½in wide and roughly 28cm/11in long. Trim the ends before using. Cut the strip in half and place it on a lightly floured tray. Cover in a clean, damp tea towel while you repeat the rolling with the remaining lumps of dough. You should have eight wide lasagne strips by the time you have finished. You can also make by hand by dividing the pasta dough into eight pieces and rolling very thinly with a rolling pin, keeping around 9cm/3½in wide and roughly 28cm/11in long. Trim the ends before using. To make the béchamel sauce, melt the butter in a medium saucepan over a low heat and stir in the flour until well combined. Gradually add the milk, stirring with a wooden spoon between each addition. Once all the milk has been added, simmer the sauce very gently for 3 minutes, or until it is smooth and thickened. Season with a little nutmeg, salt and pepper. To make the béchamel sauce, melt the butter in a medium saucepan over a low heat and stir in the flour until well combined. Gradually add the milk, stirring with a wooden spoon between each addition. Once all the milk has been added, simmer the sauce very gently for 3 minutes, or until it is smooth and thickened. Season with a little nutmeg, salt and pepper. Preheat the oven to 180C/Fan 160C/Gas 4. To assemble the lasagne, grease a 2-litre/3½-pint lasagne dish with a little oil. Spoon a third of the meat sauce over the bottom of the dish. Cover with lasagne strips and top with a third of the béchamel sauce. Repeat the layers twice more, ending with the béchamel sauce. Cut the pasta strips to fit the dish as required. (You may not need all of them.) Preheat the oven to 180C/Fan 160C/Gas 4. To assemble the lasagne, grease a 2-litre/3½-pint lasagne dish with a little oil. Spoon a third of the meat sauce over the bottom of the dish. Cover with lasagne strips and top with a third of the béchamel sauce. Repeat the layers twice more, ending with the béchamel sauce. Cut the pasta strips to fit the dish as required. (You may not need all of them.) Crumble the feta over the top and sprinkle with Parmesan. Bake for 30 minutes, or until golden brown and bubbling. Serve. Crumble the feta over the top and sprinkle with Parmesan. Bake for 30 minutes, or until golden brown and bubbling. Serve."
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} | 9e43180e75842e0823497d3a4389ab79b56770167ce861cd9d54de34e987c352 | Honey and mustard chicken with rustic potatoes recipe
An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/honey_and_mustard_81245_16x9.jpg This is a great recipe for a crowd, cooked in an all-in-one roasting tin. You will need a large roasting tin, so the liquid can evaporate and the potatoes can get crispy. 4 chicken legs, skin on750g/1lb 10oz new potatoes, scrubbed and halved or cut into three if big 2 tbsp olive oil salt and freshly ground black pepper 4 chicken legs, skin on 750g/1lb 10oz new potatoes, scrubbed and halved or cut into three if big 2 tbsp olive oil salt and freshly ground black pepper 2 tbsp wholegrain mustard 3 tbsp tomato ketchup1 tbsp Worcestershire sauce 1 garlic clove, finely grated1 tbsp runny honey 2 tbsp wholegrain mustard 3 tbsp tomato ketchup 1 tbsp Worcestershire sauce 1 garlic clove, finely grated 1 tbsp runny honey Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large shallow roasting tin with baking paper.Mix all of the glaze ingredients together in a small bowl. Score the chicken legs, using a sharp knife, with three slashes across the skin, cutting into the meat a little bit. Sit the legs, skin-side up, on one side of the roasting tin. Spread the glaze over the chicken and season with salt and pepper. Place the new potatoes and olive oil in a bowl. Season with salt and pepper and toss to coat the potatoes in the oil. Tip into the tin next to the chicken, so they do not overlap. Roast for about 35–40 minutes, until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.Place the chicken on a plate and cover with foil to rest. Gently turn the potatoes in the tin to coat in any leftover glaze and spread out in a single layer. Slide back into the oven for a further 8–10 minutes, until the potatoes are crispy and golden brown. Serve the chicken with the rustic potatoes. Preheat the oven to 220C/200C Fan/Gas 7. Line a large shallow roasting tin with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large shallow roasting tin with baking paper. Mix all of the glaze ingredients together in a small bowl. Mix all of the glaze ingredients together in a small bowl. Score the chicken legs, using a sharp knife, with three slashes across the skin, cutting into the meat a little bit. Sit the legs, skin-side up, on one side of the roasting tin. Spread the glaze over the chicken and season with salt and pepper. Score the chicken legs, using a sharp knife, with three slashes across the skin, cutting into the meat a little bit. Sit the legs, skin-side up, on one side of the roasting tin. Spread the glaze over the chicken and season with salt and pepper. Place the new potatoes and olive oil in a bowl. Season with salt and pepper and toss to coat the potatoes in the oil. Tip into the tin next to the chicken, so they do not overlap. Place the new potatoes and olive oil in a bowl. Season with salt and pepper and toss to coat the potatoes in the oil. Tip into the tin next to the chicken, so they do not overlap. Roast for about 35–40 minutes, until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Roast for about 35–40 minutes, until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Place the chicken on a plate and cover with foil to rest. Gently turn the potatoes in the tin to coat in any leftover glaze and spread out in a single layer. Slide back into the oven for a further 8–10 minutes, until the potatoes are crispy and golden brown. Place the chicken on a plate and cover with foil to rest. Gently turn the potatoes in the tin to coat in any leftover glaze and spread out in a single layer. Slide back into the oven for a further 8–10 minutes, until the potatoes are crispy and golden brown. Serve the chicken with the rustic potatoes. Serve the chicken with the rustic potatoes. Recipe tips This dish can be assembled up to 1 hour ahead, then chill in the fridge until ready to use. It also freezes well after it is cooked. | {
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"url": "https://www.bbc.co.uk/food/recipes/honey_and_mustard_81245",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Honey and mustard chicken with rustic potatoes 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/honey_and_mustard_81245_16x9.jpg This is a great recipe for a crowd, cooked in an all-in-one roasting tin. You will need a large roasting tin, so the liquid can evaporate and the potatoes can get crispy. 4 chicken legs, skin on750g/1lb 10oz new potatoes, scrubbed and halved or cut into three if big 2 tbsp olive oil salt and freshly ground black pepper 4 chicken legs, skin on 750g/1lb 10oz new potatoes, scrubbed and halved or cut into three if big 2 tbsp olive oil salt and freshly ground black pepper 2 tbsp wholegrain mustard 3 tbsp tomato ketchup1 tbsp Worcestershire sauce 1 garlic clove, finely grated1 tbsp runny honey 2 tbsp wholegrain mustard 3 tbsp tomato ketchup 1 tbsp Worcestershire sauce 1 garlic clove, finely grated 1 tbsp runny honey Method Preheat the oven to 220C/200C Fan/Gas 7. Line a large shallow roasting tin with baking paper.Mix all of the glaze ingredients together in a small bowl. Score the chicken legs, using a sharp knife, with three slashes across the skin, cutting into the meat a little bit. Sit the legs, skin-side up, on one side of the roasting tin. Spread the glaze over the chicken and season with salt and pepper. Place the new potatoes and olive oil in a bowl. Season with salt and pepper and toss to coat the potatoes in the oil. Tip into the tin next to the chicken, so they do not overlap. Roast for about 35–40 minutes, until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.Place the chicken on a plate and cover with foil to rest. Gently turn the potatoes in the tin to coat in any leftover glaze and spread out in a single layer. Slide back into the oven for a further 8–10 minutes, until the potatoes are crispy and golden brown. Serve the chicken with the rustic potatoes. Preheat the oven to 220C/200C Fan/Gas 7. Line a large shallow roasting tin with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large shallow roasting tin with baking paper. Mix all of the glaze ingredients together in a small bowl. Mix all of the glaze ingredients together in a small bowl. Score the chicken legs, using a sharp knife, with three slashes across the skin, cutting into the meat a little bit. Sit the legs, skin-side up, on one side of the roasting tin. Spread the glaze over the chicken and season with salt and pepper. Score the chicken legs, using a sharp knife, with three slashes across the skin, cutting into the meat a little bit. Sit the legs, skin-side up, on one side of the roasting tin. Spread the glaze over the chicken and season with salt and pepper. Place the new potatoes and olive oil in a bowl. Season with salt and pepper and toss to coat the potatoes in the oil. Tip into the tin next to the chicken, so they do not overlap. Place the new potatoes and olive oil in a bowl. Season with salt and pepper and toss to coat the potatoes in the oil. Tip into the tin next to the chicken, so they do not overlap. Roast for about 35–40 minutes, until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Roast for about 35–40 minutes, until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Place the chicken on a plate and cover with foil to rest. Gently turn the potatoes in the tin to coat in any leftover glaze and spread out in a single layer. Slide back into the oven for a further 8–10 minutes, until the potatoes are crispy and golden brown. Place the chicken on a plate and cover with foil to rest. Gently turn the potatoes in the tin to coat in any leftover glaze and spread out in a single layer. Slide back into the oven for a further 8–10 minutes, until the potatoes are crispy and golden brown. Serve the chicken with the rustic potatoes. Serve the chicken with the rustic potatoes. Recipe tips This dish can be assembled up to 1 hour ahead, then chill in the fridge until ready to use. It also freezes well after it is cooked."
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"$oid": "68bad422eb3bdbfd0cc01302"
} | ebae10a0b28675c15215831791a2bd1258c99d123b8fd2c3b01be0ced500ff91 | Crispy salmon, polenta chips and grilled asparagus recipe
Line a 20cm/8in square tin with baking parchment or heatproof cling film. Bring the stock to the boil in a large saucepan. Reduce the heat to a fast simmer and, using a whisk or silicone spatula, gradually stir in the polenta. Add the rosemary and season with salt and pepper. Cook for 4-5 minutes, stirring constantly until large volcanic-like bubbles form. The polenta will swell and become really thick - don’t leave for a minute or it could become lumpy. Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Set aside to cool for 20 minutes.Meanwhile, make the gremolata. Place the garlic, parsley and lemon zest in a pestle and mortar and pound the mixture to a mash so that all the flavours mix together. Stir in the oil. Alternatively, blend everything together in a mini-blender until as fine as possible. Either way, spoon into a small serving bowl and set aside.Line a large baking tray with baking parchment. Once the polenta is firm, pull it up out of the tin, place on a chopping board and carefully remove the paper or cling film. Cut the slab into 10x2cm/4x¾in wide strips and then cut them in half across to give 20 chunky chips. Being careful not to break the chips, wrap a sage leaf around the middle of each one, followed by a slice of pancetta. Arrange on the tray as you go. These can be prepared to this stage a day ahead of time, in which case, cover with cling film and keep in the fridge.Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Heat two large frying pans on a medium to high heat and drizzle a tablespoon of oil into each one. Fry 10 polenta chips in each pan for about 1-2 minutes on each side. Use a small fish slice to carefully turn them over to avoid breaking them. Arrange them back on the baking tray once cooked and pop them in the oven to keep warm.For the fish and asparagus, wipe out the frying pans with kitchen paper and return both to a medium to high heat with a tablespoon of oil in each one. Season the salmon with salt and pepper and, once the oil is hot, place the fish skin-side down in one pan and leave to cook for about 3-4 minutes. Meanwhile, for the asparagus, fry the asparagus in the other pan for 3-4 minutes tossing occasionally.If you want to make the sauce, simply melt the butter in a small saucepan and add the finely chopped parsley, lemon juice and season to taste. Keep warm.Once the fish has had its time, flip it over and let it cook for four minutes on the other side. Meanwhile, remove the polenta chips from the oven and arrange five on each serving plate. Divide the asparagus up evenly between them also. Once the salmon is cooked to your liking (either a little pink in the centre or cooked completely through) remove from the heat and arrange one on each serving plate. If you made the optional sauce, pour this over now. Serve at once with the gremolata and lemon wedges. Line a 20cm/8in square tin with baking parchment or heatproof cling film. Bring the stock to the boil in a large saucepan. Reduce the heat to a fast simmer and, using a whisk or silicone spatula, gradually stir in the polenta. Add the rosemary and season with salt and pepper. Line a 20cm/8in square tin with baking parchment or heatproof cling film. Bring the stock to the boil in a large saucepan. Reduce the heat to a fast simmer and, using a whisk or silicone spatula, gradually stir in the polenta. Add the rosemary and season with salt and pepper. Cook for 4-5 minutes, stirring constantly until large volcanic-like bubbles form. The polenta will swell and become really thick - don’t leave for a minute or it could become lumpy. Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Set aside to cool for 20 minutes. Cook for 4-5 minutes, stirring constantly until large volcanic-like bubbles form. The polenta will swell and become really thick - don’t leave for a minute or it could become lumpy. Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Set aside to cool for 20 minutes. Meanwhile, make the gremolata. Place the garlic, parsley and lemon zest in a pestle and mortar and pound the mixture to a mash so that all the flavours mix together. Stir in the oil. Alternatively, blend everything together in a mini-blender until as fine as possible. Either way, spoon into a small serving bowl and set aside. Meanwhile, make the gremolata. Place the garlic, parsley and lemon zest in a pestle and mortar and pound the mixture to a mash so that all the flavours mix together. Stir in the oil. Alternatively, blend everything together in a mini-blender until as fine as possible. Either way, spoon into a small serving bowl and set aside. Line a large baking tray with baking parchment. Once the polenta is firm, pull it up out of the tin, place on a chopping board and carefully remove the paper or cling film. Cut the slab into 10x2cm/4x¾in wide strips and then cut them in half across to give 20 chunky chips. Being careful not to break the chips, wrap a sage leaf around the middle of each one, followed by a slice of pancetta. Arrange on the tray as you go. These can be prepared to this stage a day ahead of time, in which case, cover with cling film and keep in the fridge. Line a large baking tray with baking parchment. Once the polenta is firm, pull it up out of the tin, place on a chopping board and carefully remove the paper or cling film. Cut the slab into 10x2cm/4x¾in wide strips and then cut them in half across to give 20 chunky chips. Being careful not to break the chips, wrap a sage leaf around the middle of each one, followed by a slice of pancetta. Arrange on the tray as you go. These can be prepared to this stage a day ahead of time, in which case, cover with cling film and keep in the fridge. Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Heat two large frying pans on a medium to high heat and drizzle a tablespoon of oil into each one. Fry 10 polenta chips in each pan for about 1-2 minutes on each side. Use a small fish slice to carefully turn them over to avoid breaking them. Arrange them back on the baking tray once cooked and pop them in the oven to keep warm. Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Heat two large frying pans on a medium to high heat and drizzle a tablespoon of oil into each one. Fry 10 polenta chips in each pan for about 1-2 minutes on each side. Use a small fish slice to carefully turn them over to avoid breaking them. Arrange them back on the baking tray once cooked and pop them in the oven to keep warm. For the fish and asparagus, wipe out the frying pans with kitchen paper and return both to a medium to high heat with a tablespoon of oil in each one. Season the salmon with salt and pepper and, once the oil is hot, place the fish skin-side down in one pan and leave to cook for about 3-4 minutes. For the fish and asparagus, wipe out the frying pans with kitchen paper and return both to a medium to high heat with a tablespoon of oil in each one. Season the salmon with salt and pepper and, once the oil is hot, place the fish skin-side down in one pan and leave to cook for about 3-4 minutes. Meanwhile, for the asparagus, fry the asparagus in the other pan for 3-4 minutes tossing occasionally. Meanwhile, for the asparagus, fry the asparagus in the other pan for 3-4 minutes tossing occasionally. If you want to make the sauce, simply melt the butter in a small saucepan and add the finely chopped parsley, lemon juice and season to taste. Keep warm. If you want to make the sauce, simply melt the butter in a small saucepan and add the finely chopped parsley, lemon juice and season to taste. Keep warm. Once the fish has had its time, flip it over and let it cook for four minutes on the other side. Once the fish has had its time, flip it over and let it cook for four minutes on the other side. Meanwhile, remove the polenta chips from the oven and arrange five on each serving plate. Divide the asparagus up evenly between them also. Once the salmon is cooked to your liking (either a little pink in the centre or cooked completely through) remove from the heat and arrange one on each serving plate. If you made the optional sauce, pour this over now. Meanwhile, remove the polenta chips from the oven and arrange five on each serving plate. Divide the asparagus up evenly between them also. Once the salmon is cooked to your liking (either a little pink in the centre or cooked completely through) remove from the heat and arrange one on each serving plate. If you made the optional sauce, pour this over now. Serve at once with the gremolata and lemon wedges. Serve at once with the gremolata and lemon wedges. | {
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"url": "https://www.bbc.co.uk/food/recipes/crispy_salmon_polenta_67895",
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"title": "Crispy salmon, polenta chips and grilled asparagus recipe",
"content": "Line a 20cm/8in square tin with baking parchment or heatproof cling film. Bring the stock to the boil in a large saucepan. Reduce the heat to a fast simmer and, using a whisk or silicone spatula, gradually stir in the polenta. Add the rosemary and season with salt and pepper. Cook for 4-5 minutes, stirring constantly until large volcanic-like bubbles form. The polenta will swell and become really thick - don’t leave for a minute or it could become lumpy. Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Set aside to cool for 20 minutes.Meanwhile, make the gremolata. Place the garlic, parsley and lemon zest in a pestle and mortar and pound the mixture to a mash so that all the flavours mix together. Stir in the oil. Alternatively, blend everything together in a mini-blender until as fine as possible. Either way, spoon into a small serving bowl and set aside.Line a large baking tray with baking parchment. Once the polenta is firm, pull it up out of the tin, place on a chopping board and carefully remove the paper or cling film. Cut the slab into 10x2cm/4x¾in wide strips and then cut them in half across to give 20 chunky chips. Being careful not to break the chips, wrap a sage leaf around the middle of each one, followed by a slice of pancetta. Arrange on the tray as you go. These can be prepared to this stage a day ahead of time, in which case, cover with cling film and keep in the fridge.Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Heat two large frying pans on a medium to high heat and drizzle a tablespoon of oil into each one. Fry 10 polenta chips in each pan for about 1-2 minutes on each side. Use a small fish slice to carefully turn them over to avoid breaking them. Arrange them back on the baking tray once cooked and pop them in the oven to keep warm.For the fish and asparagus, wipe out the frying pans with kitchen paper and return both to a medium to high heat with a tablespoon of oil in each one. Season the salmon with salt and pepper and, once the oil is hot, place the fish skin-side down in one pan and leave to cook for about 3-4 minutes. Meanwhile, for the asparagus, fry the asparagus in the other pan for 3-4 minutes tossing occasionally.If you want to make the sauce, simply melt the butter in a small saucepan and add the finely chopped parsley, lemon juice and season to taste. Keep warm.Once the fish has had its time, flip it over and let it cook for four minutes on the other side. Meanwhile, remove the polenta chips from the oven and arrange five on each serving plate. Divide the asparagus up evenly between them also. Once the salmon is cooked to your liking (either a little pink in the centre or cooked completely through) remove from the heat and arrange one on each serving plate. If you made the optional sauce, pour this over now. Serve at once with the gremolata and lemon wedges. Line a 20cm/8in square tin with baking parchment or heatproof cling film. Bring the stock to the boil in a large saucepan. Reduce the heat to a fast simmer and, using a whisk or silicone spatula, gradually stir in the polenta. Add the rosemary and season with salt and pepper. Line a 20cm/8in square tin with baking parchment or heatproof cling film. Bring the stock to the boil in a large saucepan. Reduce the heat to a fast simmer and, using a whisk or silicone spatula, gradually stir in the polenta. Add the rosemary and season with salt and pepper. Cook for 4-5 minutes, stirring constantly until large volcanic-like bubbles form. The polenta will swell and become really thick - don’t leave for a minute or it could become lumpy. Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Set aside to cool for 20 minutes. Cook for 4-5 minutes, stirring constantly until large volcanic-like bubbles form. The polenta will swell and become really thick - don’t leave for a minute or it could become lumpy. Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Set aside to cool for 20 minutes. Meanwhile, make the gremolata. Place the garlic, parsley and lemon zest in a pestle and mortar and pound the mixture to a mash so that all the flavours mix together. Stir in the oil. Alternatively, blend everything together in a mini-blender until as fine as possible. Either way, spoon into a small serving bowl and set aside. Meanwhile, make the gremolata. Place the garlic, parsley and lemon zest in a pestle and mortar and pound the mixture to a mash so that all the flavours mix together. Stir in the oil. Alternatively, blend everything together in a mini-blender until as fine as possible. Either way, spoon into a small serving bowl and set aside. Line a large baking tray with baking parchment. Once the polenta is firm, pull it up out of the tin, place on a chopping board and carefully remove the paper or cling film. Cut the slab into 10x2cm/4x¾in wide strips and then cut them in half across to give 20 chunky chips. Being careful not to break the chips, wrap a sage leaf around the middle of each one, followed by a slice of pancetta. Arrange on the tray as you go. These can be prepared to this stage a day ahead of time, in which case, cover with cling film and keep in the fridge. Line a large baking tray with baking parchment. Once the polenta is firm, pull it up out of the tin, place on a chopping board and carefully remove the paper or cling film. Cut the slab into 10x2cm/4x¾in wide strips and then cut them in half across to give 20 chunky chips. Being careful not to break the chips, wrap a sage leaf around the middle of each one, followed by a slice of pancetta. Arrange on the tray as you go. These can be prepared to this stage a day ahead of time, in which case, cover with cling film and keep in the fridge. Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Heat two large frying pans on a medium to high heat and drizzle a tablespoon of oil into each one. Fry 10 polenta chips in each pan for about 1-2 minutes on each side. Use a small fish slice to carefully turn them over to avoid breaking them. Arrange them back on the baking tray once cooked and pop them in the oven to keep warm. Preheat the oven to 110C/225F/Gas ¼ (fan 80C). Heat two large frying pans on a medium to high heat and drizzle a tablespoon of oil into each one. Fry 10 polenta chips in each pan for about 1-2 minutes on each side. Use a small fish slice to carefully turn them over to avoid breaking them. Arrange them back on the baking tray once cooked and pop them in the oven to keep warm. For the fish and asparagus, wipe out the frying pans with kitchen paper and return both to a medium to high heat with a tablespoon of oil in each one. Season the salmon with salt and pepper and, once the oil is hot, place the fish skin-side down in one pan and leave to cook for about 3-4 minutes. For the fish and asparagus, wipe out the frying pans with kitchen paper and return both to a medium to high heat with a tablespoon of oil in each one. Season the salmon with salt and pepper and, once the oil is hot, place the fish skin-side down in one pan and leave to cook for about 3-4 minutes. Meanwhile, for the asparagus, fry the asparagus in the other pan for 3-4 minutes tossing occasionally. Meanwhile, for the asparagus, fry the asparagus in the other pan for 3-4 minutes tossing occasionally. If you want to make the sauce, simply melt the butter in a small saucepan and add the finely chopped parsley, lemon juice and season to taste. Keep warm. If you want to make the sauce, simply melt the butter in a small saucepan and add the finely chopped parsley, lemon juice and season to taste. Keep warm. Once the fish has had its time, flip it over and let it cook for four minutes on the other side. Once the fish has had its time, flip it over and let it cook for four minutes on the other side. Meanwhile, remove the polenta chips from the oven and arrange five on each serving plate. Divide the asparagus up evenly between them also. Once the salmon is cooked to your liking (either a little pink in the centre or cooked completely through) remove from the heat and arrange one on each serving plate. If you made the optional sauce, pour this over now. Meanwhile, remove the polenta chips from the oven and arrange five on each serving plate. Divide the asparagus up evenly between them also. Once the salmon is cooked to your liking (either a little pink in the centre or cooked completely through) remove from the heat and arrange one on each serving plate. If you made the optional sauce, pour this over now. Serve at once with the gremolata and lemon wedges. Serve at once with the gremolata and lemon wedges."
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} | c5cb1e734142c3c9585f8c9a450c1727e3b617c86e3c6dbd9c2f1bee364c8013 | Monkfish osso buco with brown shrimp dressing recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/monkfish_osso_buco_with_70214_16x9.jpg Osso buco means ‘bone with a hole’ and is usually made with veal shin. Here it is made with monkfish tail on the bone in a rich tomato and white wine sauce. 1 whole monkfish tail on the bone, cut into steaks6 tbsp olive oil1 carrot, peeled and chopped 2 garlic cloves, finely chopped2 celery sticks, chopped 2 anchovy fillets pinch dried chilli flakes200ml/7fl oz white wine1 tbsp tomato purée 400g tin plum tomatoes 1 bay leaf pinch saffron, soaked in warm water 1 tsp chopped fresh thyme 200ml/7fl oz fish stocksalt and freshly ground black pepper 1 whole monkfish tail on the bone, cut into steaks 6 tbsp olive oil 1 carrot, peeled and chopped 2 garlic cloves, finely chopped 2 celery sticks, chopped 2 anchovy fillets pinch dried chilli flakes 200ml/7fl oz white wine 1 tbsp tomato purée 400g tin plum tomatoes 1 bay leaf pinch saffron, soaked in warm water 1 tsp chopped fresh thyme 200ml/7fl oz fish stock salt and freshly ground black pepper 25g/1oz unsalted butter1 garlic clove, finely chopped100g/3½oz brown shrimps 1 lemon, juice only1 tsp chopped fresh flatleaf parsley 1 tsp chopped fresh dill 25g/1oz unsalted butter 1 garlic clove, finely chopped 100g/3½oz brown shrimps 1 lemon, juice only 1 tsp chopped fresh flatleaf parsley 1 tsp chopped fresh dill Method To make the monkfish, season the fish steaks well with salt and pepper. Add 4 tablespoons of the olive oil to a frying pan over high heat. Sear the monkfish on both sides in the hot frying pan to colour and set aside. Heat the remaining oil in a frying pan and fry the carrot, garlic, celery, anchovies, chilli flakes and thyme for 5 minutes until softened. Add the wine and cook until reduced. Add the tomato purée and then the plum tomatoes and bay. Cook for 5 minutes before adding the fish back to the pan. Add the fish stock and saffron and put the lid on. Cook gently for around 10 minutes. To make the brown shrimp dressing, heat the butter in a frying pan over medium heat and fry the garlic until browned. Add the brown shrimps and lemon juice. Remove from the heat and stir in the herbs. To serve, spoon the monkfish into shallow serving bowls and spoon over the dressing. To make the monkfish, season the fish steaks well with salt and pepper. Add 4 tablespoons of the olive oil to a frying pan over high heat. Sear the monkfish on both sides in the hot frying pan to colour and set aside. To make the monkfish, season the fish steaks well with salt and pepper. Add 4 tablespoons of the olive oil to a frying pan over high heat. Sear the monkfish on both sides in the hot frying pan to colour and set aside. Heat the remaining oil in a frying pan and fry the carrot, garlic, celery, anchovies, chilli flakes and thyme for 5 minutes until softened. Add the wine and cook until reduced. Heat the remaining oil in a frying pan and fry the carrot, garlic, celery, anchovies, chilli flakes and thyme for 5 minutes until softened. Add the wine and cook until reduced. Add the tomato purée and then the plum tomatoes and bay. Cook for 5 minutes before adding the fish back to the pan. Add the fish stock and saffron and put the lid on. Cook gently for around 10 minutes. Add the tomato purée and then the plum tomatoes and bay. Cook for 5 minutes before adding the fish back to the pan. Add the fish stock and saffron and put the lid on. Cook gently for around 10 minutes. To make the brown shrimp dressing, heat the butter in a frying pan over medium heat and fry the garlic until browned. Add the brown shrimps and lemon juice. Remove from the heat and stir in the herbs. To make the brown shrimp dressing, heat the butter in a frying pan over medium heat and fry the garlic until browned. Add the brown shrimps and lemon juice. Remove from the heat and stir in the herbs. To serve, spoon the monkfish into shallow serving bowls and spoon over the dressing. To serve, spoon the monkfish into shallow serving bowls and spoon over the dressing. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/monkfish_osso_buco_with_70214_16x9.jpg Osso buco means ‘bone with a hole’ and is usually made with veal shin. Here it is made with monkfish tail on the bone in a rich tomato and white wine sauce. 1 whole monkfish tail on the bone, cut into steaks6 tbsp olive oil1 carrot, peeled and chopped 2 garlic cloves, finely chopped2 celery sticks, chopped 2 anchovy fillets pinch dried chilli flakes200ml/7fl oz white wine1 tbsp tomato purée 400g tin plum tomatoes 1 bay leaf pinch saffron, soaked in warm water 1 tsp chopped fresh thyme 200ml/7fl oz fish stocksalt and freshly ground black pepper 1 whole monkfish tail on the bone, cut into steaks 6 tbsp olive oil 1 carrot, peeled and chopped 2 garlic cloves, finely chopped 2 celery sticks, chopped 2 anchovy fillets pinch dried chilli flakes 200ml/7fl oz white wine 1 tbsp tomato purée 400g tin plum tomatoes 1 bay leaf pinch saffron, soaked in warm water 1 tsp chopped fresh thyme 200ml/7fl oz fish stock salt and freshly ground black pepper 25g/1oz unsalted butter1 garlic clove, finely chopped100g/3½oz brown shrimps 1 lemon, juice only1 tsp chopped fresh flatleaf parsley 1 tsp chopped fresh dill 25g/1oz unsalted butter 1 garlic clove, finely chopped 100g/3½oz brown shrimps 1 lemon, juice only 1 tsp chopped fresh flatleaf parsley 1 tsp chopped fresh dill Method To make the monkfish, season the fish steaks well with salt and pepper. Add 4 tablespoons of the olive oil to a frying pan over high heat. Sear the monkfish on both sides in the hot frying pan to colour and set aside. Heat the remaining oil in a frying pan and fry the carrot, garlic, celery, anchovies, chilli flakes and thyme for 5 minutes until softened. Add the wine and cook until reduced. Add the tomato purée and then the plum tomatoes and bay. Cook for 5 minutes before adding the fish back to the pan. Add the fish stock and saffron and put the lid on. Cook gently for around 10 minutes. To make the brown shrimp dressing, heat the butter in a frying pan over medium heat and fry the garlic until browned. Add the brown shrimps and lemon juice. Remove from the heat and stir in the herbs. To serve, spoon the monkfish into shallow serving bowls and spoon over the dressing. To make the monkfish, season the fish steaks well with salt and pepper. Add 4 tablespoons of the olive oil to a frying pan over high heat. Sear the monkfish on both sides in the hot frying pan to colour and set aside. To make the monkfish, season the fish steaks well with salt and pepper. Add 4 tablespoons of the olive oil to a frying pan over high heat. Sear the monkfish on both sides in the hot frying pan to colour and set aside. Heat the remaining oil in a frying pan and fry the carrot, garlic, celery, anchovies, chilli flakes and thyme for 5 minutes until softened. Add the wine and cook until reduced. Heat the remaining oil in a frying pan and fry the carrot, garlic, celery, anchovies, chilli flakes and thyme for 5 minutes until softened. Add the wine and cook until reduced. Add the tomato purée and then the plum tomatoes and bay. Cook for 5 minutes before adding the fish back to the pan. Add the fish stock and saffron and put the lid on. Cook gently for around 10 minutes. Add the tomato purée and then the plum tomatoes and bay. Cook for 5 minutes before adding the fish back to the pan. Add the fish stock and saffron and put the lid on. Cook gently for around 10 minutes. To make the brown shrimp dressing, heat the butter in a frying pan over medium heat and fry the garlic until browned. Add the brown shrimps and lemon juice. Remove from the heat and stir in the herbs. To make the brown shrimp dressing, heat the butter in a frying pan over medium heat and fry the garlic until browned. Add the brown shrimps and lemon juice. Remove from the heat and stir in the herbs. To serve, spoon the monkfish into shallow serving bowls and spoon over the dressing. To serve, spoon the monkfish into shallow serving bowls and spoon over the dressing."
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} | 25070ec4fdde55af6e21e2637f3b08cb111e3a229a906b534eda2395da08e3b7 | Lemon, green chilli and cheddar tart recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_green_chilli_and_41148_16x9.jpg This quick tart is perfect for a spring or summer lunch. It's easy to make but looks and tastes impressive. It can easily be adapted for vegans too. Serve with the tahini-creamed chard. 320g/11¼oz ready-rolled all-butter puff pastry (or vegan puff pastry)1 free-range egg, beaten (or oat milk)1 unwaxed lemon2 tbsp extra virgin olive oil150g/5½oz mature cheddar or vegan cheddar-style cheese, grated½ onion, very thinly sliced1 green chilli or jalapeño chilli, finely sliced15g/½oz fresh flatleaf parsley or coriander or a combination of both, leaves picked15g/½oz fresh mint, leaves pickedsea salt and freshly ground black pepper 320g/11¼oz ready-rolled all-butter puff pastry (or vegan puff pastry) 1 free-range egg, beaten (or oat milk) 1 unwaxed lemon 2 tbsp extra virgin olive oil 150g/5½oz mature cheddar or vegan cheddar-style cheese, grated ½ onion, very thinly sliced 1 green chilli or jalapeño chilli, finely sliced 15g/½oz fresh flatleaf parsley or coriander or a combination of both, leaves picked 15g/½oz fresh mint, leaves picked sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Lay the puff pastry out on a baking tray. Working quickly to keep it cold, score about 1cm/½in from the edges all around the pastry – this will form the rim of the tart once cooked. Prick the middle of the pastry base all over with a fork and lightly brush with the beaten egg. Bake in the oven for 20–25 minutes until golden.Slice three-quarters of the lemon, leaving the final quarter for later. Slice the lemon really thinly here, discarding the ends, seeds and any slices that have too much pith. Use a mandolin if possible. Toss the lemon slices in a bowl with 1 tablespoon oil and a pinch of sea salt.As soon as the pastry comes out of the oven, press down on the middle of the pastry base (which will have puffed up a little). It should have a nice risen border around the outside. Turn the oven up to 220C/200C Fan/Gas 7.Scatter the cheese evenly over the pastry base, followed by the onion, chilli and the dressed lemon slices. Return to the oven for 15 minutes and bake until the pastry is deep golden and the cheese is bubbling.To make a herb salad, put the parsley, coriander and mint in a small bowl with the juice from the remaining quarter of a lemon and the remaining olive oil. Season with salt and pepper, then toss to dress the leaves.To serve, remove the tart from the oven and leave to cool for a few minutes before serving with the herb salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lay the puff pastry out on a baking tray. Working quickly to keep it cold, score about 1cm/½in from the edges all around the pastry – this will form the rim of the tart once cooked. Prick the middle of the pastry base all over with a fork and lightly brush with the beaten egg. Bake in the oven for 20–25 minutes until golden. Lay the puff pastry out on a baking tray. Working quickly to keep it cold, score about 1cm/½in from the edges all around the pastry – this will form the rim of the tart once cooked. Prick the middle of the pastry base all over with a fork and lightly brush with the beaten egg. Bake in the oven for 20–25 minutes until golden. Slice three-quarters of the lemon, leaving the final quarter for later. Slice the lemon really thinly here, discarding the ends, seeds and any slices that have too much pith. Use a mandolin if possible. Toss the lemon slices in a bowl with 1 tablespoon oil and a pinch of sea salt. Slice three-quarters of the lemon, leaving the final quarter for later. Slice the lemon really thinly here, discarding the ends, seeds and any slices that have too much pith. Use a mandolin if possible. Toss the lemon slices in a bowl with 1 tablespoon oil and a pinch of sea salt. As soon as the pastry comes out of the oven, press down on the middle of the pastry base (which will have puffed up a little). It should have a nice risen border around the outside. Turn the oven up to 220C/200C Fan/Gas 7. As soon as the pastry comes out of the oven, press down on the middle of the pastry base (which will have puffed up a little). It should have a nice risen border around the outside. Turn the oven up to 220C/200C Fan/Gas 7. Scatter the cheese evenly over the pastry base, followed by the onion, chilli and the dressed lemon slices. Return to the oven for 15 minutes and bake until the pastry is deep golden and the cheese is bubbling. Scatter the cheese evenly over the pastry base, followed by the onion, chilli and the dressed lemon slices. Return to the oven for 15 minutes and bake until the pastry is deep golden and the cheese is bubbling. To make a herb salad, put the parsley, coriander and mint in a small bowl with the juice from the remaining quarter of a lemon and the remaining olive oil. Season with salt and pepper, then toss to dress the leaves. To make a herb salad, put the parsley, coriander and mint in a small bowl with the juice from the remaining quarter of a lemon and the remaining olive oil. Season with salt and pepper, then toss to dress the leaves. To serve, remove the tart from the oven and leave to cool for a few minutes before serving with the herb salad. To serve, remove the tart from the oven and leave to cool for a few minutes before serving with the herb salad. | {
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"title": "Lemon, green chilli and cheddar tart recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_green_chilli_and_41148_16x9.jpg This quick tart is perfect for a spring or summer lunch. It's easy to make but looks and tastes impressive. It can easily be adapted for vegans too. Serve with the tahini-creamed chard. 320g/11¼oz ready-rolled all-butter puff pastry (or vegan puff pastry)1 free-range egg, beaten (or oat milk)1 unwaxed lemon2 tbsp extra virgin olive oil150g/5½oz mature cheddar or vegan cheddar-style cheese, grated½ onion, very thinly sliced1 green chilli or jalapeño chilli, finely sliced15g/½oz fresh flatleaf parsley or coriander or a combination of both, leaves picked15g/½oz fresh mint, leaves pickedsea salt and freshly ground black pepper 320g/11¼oz ready-rolled all-butter puff pastry (or vegan puff pastry) 1 free-range egg, beaten (or oat milk) 1 unwaxed lemon 2 tbsp extra virgin olive oil 150g/5½oz mature cheddar or vegan cheddar-style cheese, grated ½ onion, very thinly sliced 1 green chilli or jalapeño chilli, finely sliced 15g/½oz fresh flatleaf parsley or coriander or a combination of both, leaves picked 15g/½oz fresh mint, leaves picked sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Lay the puff pastry out on a baking tray. Working quickly to keep it cold, score about 1cm/½in from the edges all around the pastry – this will form the rim of the tart once cooked. Prick the middle of the pastry base all over with a fork and lightly brush with the beaten egg. Bake in the oven for 20–25 minutes until golden.Slice three-quarters of the lemon, leaving the final quarter for later. Slice the lemon really thinly here, discarding the ends, seeds and any slices that have too much pith. Use a mandolin if possible. Toss the lemon slices in a bowl with 1 tablespoon oil and a pinch of sea salt.As soon as the pastry comes out of the oven, press down on the middle of the pastry base (which will have puffed up a little). It should have a nice risen border around the outside. Turn the oven up to 220C/200C Fan/Gas 7.Scatter the cheese evenly over the pastry base, followed by the onion, chilli and the dressed lemon slices. Return to the oven for 15 minutes and bake until the pastry is deep golden and the cheese is bubbling.To make a herb salad, put the parsley, coriander and mint in a small bowl with the juice from the remaining quarter of a lemon and the remaining olive oil. Season with salt and pepper, then toss to dress the leaves.To serve, remove the tart from the oven and leave to cool for a few minutes before serving with the herb salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lay the puff pastry out on a baking tray. Working quickly to keep it cold, score about 1cm/½in from the edges all around the pastry – this will form the rim of the tart once cooked. Prick the middle of the pastry base all over with a fork and lightly brush with the beaten egg. Bake in the oven for 20–25 minutes until golden. Lay the puff pastry out on a baking tray. Working quickly to keep it cold, score about 1cm/½in from the edges all around the pastry – this will form the rim of the tart once cooked. Prick the middle of the pastry base all over with a fork and lightly brush with the beaten egg. Bake in the oven for 20–25 minutes until golden. Slice three-quarters of the lemon, leaving the final quarter for later. Slice the lemon really thinly here, discarding the ends, seeds and any slices that have too much pith. Use a mandolin if possible. Toss the lemon slices in a bowl with 1 tablespoon oil and a pinch of sea salt. Slice three-quarters of the lemon, leaving the final quarter for later. Slice the lemon really thinly here, discarding the ends, seeds and any slices that have too much pith. Use a mandolin if possible. Toss the lemon slices in a bowl with 1 tablespoon oil and a pinch of sea salt. As soon as the pastry comes out of the oven, press down on the middle of the pastry base (which will have puffed up a little). It should have a nice risen border around the outside. Turn the oven up to 220C/200C Fan/Gas 7. As soon as the pastry comes out of the oven, press down on the middle of the pastry base (which will have puffed up a little). It should have a nice risen border around the outside. Turn the oven up to 220C/200C Fan/Gas 7. Scatter the cheese evenly over the pastry base, followed by the onion, chilli and the dressed lemon slices. Return to the oven for 15 minutes and bake until the pastry is deep golden and the cheese is bubbling. Scatter the cheese evenly over the pastry base, followed by the onion, chilli and the dressed lemon slices. Return to the oven for 15 minutes and bake until the pastry is deep golden and the cheese is bubbling. To make a herb salad, put the parsley, coriander and mint in a small bowl with the juice from the remaining quarter of a lemon and the remaining olive oil. Season with salt and pepper, then toss to dress the leaves. To make a herb salad, put the parsley, coriander and mint in a small bowl with the juice from the remaining quarter of a lemon and the remaining olive oil. Season with salt and pepper, then toss to dress the leaves. To serve, remove the tart from the oven and leave to cool for a few minutes before serving with the herb salad. To serve, remove the tart from the oven and leave to cool for a few minutes before serving with the herb salad."
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} | 92e4b008bbc62e0e7ee69e3d1c2d36dd2ccd81ea87fe404f49aa820c332364cb | Indian-spiced seafood wrap with date chutney recipe
An average of 5.0 out of 5 stars from 1 rating Spicy fried seafood drizzled in sweet date chutney and served in a freshly made flatbread. 1 tbsp dried fenugreek leaves2 tbsp tamarind paste3 garlic cloves, finely chopped1 tbsp finely chopped fresh root ginger1 tsp ground cumin2 tsp ground coriander2 tsp salt 1 tsp ground turmeric1 tsp garam masala1 tbsp Kashmiri chilli powder1 tbsp dried red chilli flakes2 tbsp cornflour 3 tbsp gram flour1 lime, juice only 1 tbsp dried fenugreek leaves 2 tbsp tamarind paste 3 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 1 tsp ground cumin 2 tsp ground coriander 2 tsp salt 1 tsp ground turmeric 1 tsp garam masala 1 tbsp Kashmiri chilli powder 1 tbsp dried red chilli flakes 2 tbsp cornflour 3 tbsp gram flour 1 lime, juice only 4 tbsp olive oil6 raw king prawns, heads removed, shells removed, de-veined1 squid, prepared and cut into rings 2 king scallops, shucked and cut in half oil, for deep-frying 4 tbsp olive oil 6 raw king prawns, heads removed, shells removed, de-veined 1 squid, prepared and cut into rings 2 king scallops, shucked and cut in half oil, for deep-frying 2 tbsp vegetable oil1 shallot, chopped1 garlic clove, finely chopped1–2 tsp cider vinegar 100ml/3½fl oz runny honey 12 Medjool dates, stones removed and chopped50–100ml/2–3½fl oz tamarind paste 1 cinnamon stick pinch ground cumin pinch ground cloves pinch allspice 2 tbsp vegetable oil 1 shallot, chopped 1 garlic clove, finely chopped 1–2 tsp cider vinegar 100ml/3½fl oz runny honey 12 Medjool dates, stones removed and chopped 50–100ml/2–3½fl oz tamarind paste 1 cinnamon stick pinch ground cumin pinch ground cloves pinch allspice 200g/7oz self-raising flour, plus extra for dusting½ tsp baking powder 1 tbsp black onion seeds 200ml/7fl oz plain yoghurt pinch salt 200g/7oz self-raising flour, plus extra for dusting ½ tsp baking powder 1 tbsp black onion seeds 200ml/7fl oz plain yoghurt pinch salt 10 curry leaves, deep-fried1 red chilli, slicedfresh coriander sprigs 2 tbsp mint yoghurt (mix natural yoghurt with finely chopped fresh mint to taste) 10 curry leaves, deep-fried 1 red chilli, sliced fresh coriander sprigs 2 tbsp mint yoghurt (mix natural yoghurt with finely chopped fresh mint to taste) Method To make the marinade, mix all of the ingredients together in a large bowl. To make the seafood, add the fish and seafood to the bowl and mix well with the marinade. Marinate in the fridge for 30 minutes. To make the date chutney, heat the oil in a frying pan over a medium heat and fry the shallots and garlic for 5 minutes. Add the remaining ingredients and 100ml/3½fl oz water. Simmer for 20 minutes and then remove the cinnamon stick. Place in a blender (or use a stick blender) and blend to a purée. To make the flatbreads, mix all of the ingredients in a bowl. Once combined divide into 4 balls. Roll out onto a floured surface into thin rounds and dry-fry in a very hot frying pan until blackened on both sides. Keep warm. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fish and seafood for around 2–3 minutes. Drain well on kitchen paper. To serve, spoon the date chutney onto the warm flatbreads. Pile on the seafood, top with the deep-fried curry leaves, chilli, coriander and mint yoghurt and serve. To make the marinade, mix all of the ingredients together in a large bowl. To make the marinade, mix all of the ingredients together in a large bowl. To make the seafood, add the fish and seafood to the bowl and mix well with the marinade. Marinate in the fridge for 30 minutes. To make the seafood, add the fish and seafood to the bowl and mix well with the marinade. Marinate in the fridge for 30 minutes. To make the date chutney, heat the oil in a frying pan over a medium heat and fry the shallots and garlic for 5 minutes. Add the remaining ingredients and 100ml/3½fl oz water. Simmer for 20 minutes and then remove the cinnamon stick. Place in a blender (or use a stick blender) and blend to a purée. To make the date chutney, heat the oil in a frying pan over a medium heat and fry the shallots and garlic for 5 minutes. Add the remaining ingredients and 100ml/3½fl oz water. Simmer for 20 minutes and then remove the cinnamon stick. Place in a blender (or use a stick blender) and blend to a purée. To make the flatbreads, mix all of the ingredients in a bowl. Once combined divide into 4 balls. Roll out onto a floured surface into thin rounds and dry-fry in a very hot frying pan until blackened on both sides. Keep warm. To make the flatbreads, mix all of the ingredients in a bowl. Once combined divide into 4 balls. Roll out onto a floured surface into thin rounds and dry-fry in a very hot frying pan until blackened on both sides. Keep warm. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fish and seafood for around 2–3 minutes. Drain well on kitchen paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fish and seafood for around 2–3 minutes. Drain well on kitchen paper. To serve, spoon the date chutney onto the warm flatbreads. Pile on the seafood, top with the deep-fried curry leaves, chilli, coriander and mint yoghurt and serve. To serve, spoon the date chutney onto the warm flatbreads. Pile on the seafood, top with the deep-fried curry leaves, chilli, coriander and mint yoghurt and serve. | {
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"title": "Indian-spiced seafood wrap with date chutney recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Spicy fried seafood drizzled in sweet date chutney and served in a freshly made flatbread. 1 tbsp dried fenugreek leaves2 tbsp tamarind paste3 garlic cloves, finely chopped1 tbsp finely chopped fresh root ginger1 tsp ground cumin2 tsp ground coriander2 tsp salt 1 tsp ground turmeric1 tsp garam masala1 tbsp Kashmiri chilli powder1 tbsp dried red chilli flakes2 tbsp cornflour 3 tbsp gram flour1 lime, juice only 1 tbsp dried fenugreek leaves 2 tbsp tamarind paste 3 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 1 tsp ground cumin 2 tsp ground coriander 2 tsp salt 1 tsp ground turmeric 1 tsp garam masala 1 tbsp Kashmiri chilli powder 1 tbsp dried red chilli flakes 2 tbsp cornflour 3 tbsp gram flour 1 lime, juice only 4 tbsp olive oil6 raw king prawns, heads removed, shells removed, de-veined1 squid, prepared and cut into rings 2 king scallops, shucked and cut in half oil, for deep-frying 4 tbsp olive oil 6 raw king prawns, heads removed, shells removed, de-veined 1 squid, prepared and cut into rings 2 king scallops, shucked and cut in half oil, for deep-frying 2 tbsp vegetable oil1 shallot, chopped1 garlic clove, finely chopped1–2 tsp cider vinegar 100ml/3½fl oz runny honey 12 Medjool dates, stones removed and chopped50–100ml/2–3½fl oz tamarind paste 1 cinnamon stick pinch ground cumin pinch ground cloves pinch allspice 2 tbsp vegetable oil 1 shallot, chopped 1 garlic clove, finely chopped 1–2 tsp cider vinegar 100ml/3½fl oz runny honey 12 Medjool dates, stones removed and chopped 50–100ml/2–3½fl oz tamarind paste 1 cinnamon stick pinch ground cumin pinch ground cloves pinch allspice 200g/7oz self-raising flour, plus extra for dusting½ tsp baking powder 1 tbsp black onion seeds 200ml/7fl oz plain yoghurt pinch salt 200g/7oz self-raising flour, plus extra for dusting ½ tsp baking powder 1 tbsp black onion seeds 200ml/7fl oz plain yoghurt pinch salt 10 curry leaves, deep-fried1 red chilli, slicedfresh coriander sprigs 2 tbsp mint yoghurt (mix natural yoghurt with finely chopped fresh mint to taste) 10 curry leaves, deep-fried 1 red chilli, sliced fresh coriander sprigs 2 tbsp mint yoghurt (mix natural yoghurt with finely chopped fresh mint to taste) Method To make the marinade, mix all of the ingredients together in a large bowl. To make the seafood, add the fish and seafood to the bowl and mix well with the marinade. Marinate in the fridge for 30 minutes. To make the date chutney, heat the oil in a frying pan over a medium heat and fry the shallots and garlic for 5 minutes. Add the remaining ingredients and 100ml/3½fl oz water. Simmer for 20 minutes and then remove the cinnamon stick. Place in a blender (or use a stick blender) and blend to a purée. To make the flatbreads, mix all of the ingredients in a bowl. Once combined divide into 4 balls. Roll out onto a floured surface into thin rounds and dry-fry in a very hot frying pan until blackened on both sides. Keep warm. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fish and seafood for around 2–3 minutes. Drain well on kitchen paper. To serve, spoon the date chutney onto the warm flatbreads. Pile on the seafood, top with the deep-fried curry leaves, chilli, coriander and mint yoghurt and serve. To make the marinade, mix all of the ingredients together in a large bowl. To make the marinade, mix all of the ingredients together in a large bowl. To make the seafood, add the fish and seafood to the bowl and mix well with the marinade. Marinate in the fridge for 30 minutes. To make the seafood, add the fish and seafood to the bowl and mix well with the marinade. Marinate in the fridge for 30 minutes. To make the date chutney, heat the oil in a frying pan over a medium heat and fry the shallots and garlic for 5 minutes. Add the remaining ingredients and 100ml/3½fl oz water. Simmer for 20 minutes and then remove the cinnamon stick. Place in a blender (or use a stick blender) and blend to a purée. To make the date chutney, heat the oil in a frying pan over a medium heat and fry the shallots and garlic for 5 minutes. Add the remaining ingredients and 100ml/3½fl oz water. Simmer for 20 minutes and then remove the cinnamon stick. Place in a blender (or use a stick blender) and blend to a purée. To make the flatbreads, mix all of the ingredients in a bowl. Once combined divide into 4 balls. Roll out onto a floured surface into thin rounds and dry-fry in a very hot frying pan until blackened on both sides. Keep warm. To make the flatbreads, mix all of the ingredients in a bowl. Once combined divide into 4 balls. Roll out onto a floured surface into thin rounds and dry-fry in a very hot frying pan until blackened on both sides. Keep warm. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fish and seafood for around 2–3 minutes. Drain well on kitchen paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fry the fish and seafood for around 2–3 minutes. Drain well on kitchen paper. To serve, spoon the date chutney onto the warm flatbreads. Pile on the seafood, top with the deep-fried curry leaves, chilli, coriander and mint yoghurt and serve. To serve, spoon the date chutney onto the warm flatbreads. Pile on the seafood, top with the deep-fried curry leaves, chilli, coriander and mint yoghurt and serve."
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} | 1b43153d8dc0e61e50bc8369c1c092ae4be24b876a638ae45a80d0abc73929c7 | How to cook pheasant recipe
Prepare the pheasant first. Pheasant legs have tough tendons that need to be removed before cooking. Using a pair of pliers, tug hard on the exposed ends of the tendons (at the foot end), and pull them out. Cut the legs and thighs away from each bird, but leave the breast meat attached to the ribcage. Cut away the backbone using strong kitchen scissors or poultry shears.Place the flour onto a plate and season with salt. Dust the skin of the pheasant with the flour, shaking off any excess.Preheat the oven to 200C/400F/Gas 6. Heat a large frying pan until hot, then add the oil and knob of butter. Fry the legs and breast meat, skin-side down, until browned on all sides (don't crowd the pan - if necessary, fry the meat in batches). Set the breast sections aside on a plate and put the legs in a roasting tray. Put the pheasant legs into the oven to roast for 5-7 minutes. Add the breast sections, skin-side up, then continue to roast all the meat for another 10-12 minutes. Remove from the oven onto a warm plate, reserving the cooking juices, and loosely cover the pheasant with foil. Allow to rest for five minutes.Meanwhile, make the sauce while the pheasant is roasting. Into the same pan as the pheasant cooking juices, add butter the shallots, thyme and a little salt. Cover and cook gently for 10 minutes until the shallots have softened. Then add the garlic and fry for another minute. Pour in the wine, turn up the heat and boil the sauce furiously until the wine has evaporated away to leave no watery liquid. Add the cider or white wine vinegar and continue to cook until the liquid has disappeared.Pour in the stock and continue to cook, reducing the liquid to about a third of its original volume.Add the mustard and stir in the cream. Return to the boil then simmer for a few minutes until the sauce is just thickened. Add the reserved cooking juices and season, to taste, with salt and freshly ground black pepper. Carve the pheasant breast from the ribcage (it should still be a little pink). This will give two pieces of breast from each bird. Cut into thick slices.To serve, arrange Puy lentils on each of four plates, spoon over a generous amount of sauce, then top with one sliced breast and a leg per plate. Sprinkle over a little chopped curly leaf parsley. Prepare the pheasant first. Pheasant legs have tough tendons that need to be removed before cooking. Using a pair of pliers, tug hard on the exposed ends of the tendons (at the foot end), and pull them out. Prepare the pheasant first. Pheasant legs have tough tendons that need to be removed before cooking. Using a pair of pliers, tug hard on the exposed ends of the tendons (at the foot end), and pull them out. Cut the legs and thighs away from each bird, but leave the breast meat attached to the ribcage. Cut away the backbone using strong kitchen scissors or poultry shears. Cut the legs and thighs away from each bird, but leave the breast meat attached to the ribcage. Cut away the backbone using strong kitchen scissors or poultry shears. Place the flour onto a plate and season with salt. Dust the skin of the pheasant with the flour, shaking off any excess. Place the flour onto a plate and season with salt. Dust the skin of the pheasant with the flour, shaking off any excess. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a large frying pan until hot, then add the oil and knob of butter. Fry the legs and breast meat, skin-side down, until browned on all sides (don't crowd the pan - if necessary, fry the meat in batches). Set the breast sections aside on a plate and put the legs in a roasting tray. Heat a large frying pan until hot, then add the oil and knob of butter. Fry the legs and breast meat, skin-side down, until browned on all sides (don't crowd the pan - if necessary, fry the meat in batches). Set the breast sections aside on a plate and put the legs in a roasting tray. Put the pheasant legs into the oven to roast for 5-7 minutes. Add the breast sections, skin-side up, then continue to roast all the meat for another 10-12 minutes. Remove from the oven onto a warm plate, reserving the cooking juices, and loosely cover the pheasant with foil. Allow to rest for five minutes. Put the pheasant legs into the oven to roast for 5-7 minutes. Add the breast sections, skin-side up, then continue to roast all the meat for another 10-12 minutes. Remove from the oven onto a warm plate, reserving the cooking juices, and loosely cover the pheasant with foil. Allow to rest for five minutes. Meanwhile, make the sauce while the pheasant is roasting. Into the same pan as the pheasant cooking juices, add butter the shallots, thyme and a little salt. Cover and cook gently for 10 minutes until the shallots have softened. Then add the garlic and fry for another minute. Meanwhile, make the sauce while the pheasant is roasting. Into the same pan as the pheasant cooking juices, add butter the shallots, thyme and a little salt. Cover and cook gently for 10 minutes until the shallots have softened. Then add the garlic and fry for another minute. Pour in the wine, turn up the heat and boil the sauce furiously until the wine has evaporated away to leave no watery liquid. Add the cider or white wine vinegar and continue to cook until the liquid has disappeared. Pour in the wine, turn up the heat and boil the sauce furiously until the wine has evaporated away to leave no watery liquid. Add the cider or white wine vinegar and continue to cook until the liquid has disappeared. Pour in the stock and continue to cook, reducing the liquid to about a third of its original volume. Pour in the stock and continue to cook, reducing the liquid to about a third of its original volume. Add the mustard and stir in the cream. Return to the boil then simmer for a few minutes until the sauce is just thickened. Add the reserved cooking juices and season, to taste, with salt and freshly ground black pepper. Add the mustard and stir in the cream. Return to the boil then simmer for a few minutes until the sauce is just thickened. Add the reserved cooking juices and season, to taste, with salt and freshly ground black pepper. Carve the pheasant breast from the ribcage (it should still be a little pink). This will give two pieces of breast from each bird. Cut into thick slices. Carve the pheasant breast from the ribcage (it should still be a little pink). This will give two pieces of breast from each bird. Cut into thick slices. To serve, arrange Puy lentils on each of four plates, spoon over a generous amount of sauce, then top with one sliced breast and a leg per plate. Sprinkle over a little chopped curly leaf parsley. To serve, arrange Puy lentils on each of four plates, spoon over a generous amount of sauce, then top with one sliced breast and a leg per plate. Sprinkle over a little chopped curly leaf parsley. | {
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"title": "How to cook pheasant recipe",
"content": "Prepare the pheasant first. Pheasant legs have tough tendons that need to be removed before cooking. Using a pair of pliers, tug hard on the exposed ends of the tendons (at the foot end), and pull them out. Cut the legs and thighs away from each bird, but leave the breast meat attached to the ribcage. Cut away the backbone using strong kitchen scissors or poultry shears.Place the flour onto a plate and season with salt. Dust the skin of the pheasant with the flour, shaking off any excess.Preheat the oven to 200C/400F/Gas 6. Heat a large frying pan until hot, then add the oil and knob of butter. Fry the legs and breast meat, skin-side down, until browned on all sides (don't crowd the pan - if necessary, fry the meat in batches). Set the breast sections aside on a plate and put the legs in a roasting tray. Put the pheasant legs into the oven to roast for 5-7 minutes. Add the breast sections, skin-side up, then continue to roast all the meat for another 10-12 minutes. Remove from the oven onto a warm plate, reserving the cooking juices, and loosely cover the pheasant with foil. Allow to rest for five minutes.Meanwhile, make the sauce while the pheasant is roasting. Into the same pan as the pheasant cooking juices, add butter the shallots, thyme and a little salt. Cover and cook gently for 10 minutes until the shallots have softened. Then add the garlic and fry for another minute. Pour in the wine, turn up the heat and boil the sauce furiously until the wine has evaporated away to leave no watery liquid. Add the cider or white wine vinegar and continue to cook until the liquid has disappeared.Pour in the stock and continue to cook, reducing the liquid to about a third of its original volume.Add the mustard and stir in the cream. Return to the boil then simmer for a few minutes until the sauce is just thickened. Add the reserved cooking juices and season, to taste, with salt and freshly ground black pepper. Carve the pheasant breast from the ribcage (it should still be a little pink). This will give two pieces of breast from each bird. Cut into thick slices.To serve, arrange Puy lentils on each of four plates, spoon over a generous amount of sauce, then top with one sliced breast and a leg per plate. Sprinkle over a little chopped curly leaf parsley. Prepare the pheasant first. Pheasant legs have tough tendons that need to be removed before cooking. Using a pair of pliers, tug hard on the exposed ends of the tendons (at the foot end), and pull them out. Prepare the pheasant first. Pheasant legs have tough tendons that need to be removed before cooking. Using a pair of pliers, tug hard on the exposed ends of the tendons (at the foot end), and pull them out. Cut the legs and thighs away from each bird, but leave the breast meat attached to the ribcage. Cut away the backbone using strong kitchen scissors or poultry shears. Cut the legs and thighs away from each bird, but leave the breast meat attached to the ribcage. Cut away the backbone using strong kitchen scissors or poultry shears. Place the flour onto a plate and season with salt. Dust the skin of the pheasant with the flour, shaking off any excess. Place the flour onto a plate and season with salt. Dust the skin of the pheasant with the flour, shaking off any excess. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a large frying pan until hot, then add the oil and knob of butter. Fry the legs and breast meat, skin-side down, until browned on all sides (don't crowd the pan - if necessary, fry the meat in batches). Set the breast sections aside on a plate and put the legs in a roasting tray. Heat a large frying pan until hot, then add the oil and knob of butter. Fry the legs and breast meat, skin-side down, until browned on all sides (don't crowd the pan - if necessary, fry the meat in batches). Set the breast sections aside on a plate and put the legs in a roasting tray. Put the pheasant legs into the oven to roast for 5-7 minutes. Add the breast sections, skin-side up, then continue to roast all the meat for another 10-12 minutes. Remove from the oven onto a warm plate, reserving the cooking juices, and loosely cover the pheasant with foil. Allow to rest for five minutes. Put the pheasant legs into the oven to roast for 5-7 minutes. Add the breast sections, skin-side up, then continue to roast all the meat for another 10-12 minutes. Remove from the oven onto a warm plate, reserving the cooking juices, and loosely cover the pheasant with foil. Allow to rest for five minutes. Meanwhile, make the sauce while the pheasant is roasting. Into the same pan as the pheasant cooking juices, add butter the shallots, thyme and a little salt. Cover and cook gently for 10 minutes until the shallots have softened. Then add the garlic and fry for another minute. Meanwhile, make the sauce while the pheasant is roasting. Into the same pan as the pheasant cooking juices, add butter the shallots, thyme and a little salt. Cover and cook gently for 10 minutes until the shallots have softened. Then add the garlic and fry for another minute. Pour in the wine, turn up the heat and boil the sauce furiously until the wine has evaporated away to leave no watery liquid. Add the cider or white wine vinegar and continue to cook until the liquid has disappeared. Pour in the wine, turn up the heat and boil the sauce furiously until the wine has evaporated away to leave no watery liquid. Add the cider or white wine vinegar and continue to cook until the liquid has disappeared. Pour in the stock and continue to cook, reducing the liquid to about a third of its original volume. Pour in the stock and continue to cook, reducing the liquid to about a third of its original volume. Add the mustard and stir in the cream. Return to the boil then simmer for a few minutes until the sauce is just thickened. Add the reserved cooking juices and season, to taste, with salt and freshly ground black pepper. Add the mustard and stir in the cream. Return to the boil then simmer for a few minutes until the sauce is just thickened. Add the reserved cooking juices and season, to taste, with salt and freshly ground black pepper. Carve the pheasant breast from the ribcage (it should still be a little pink). This will give two pieces of breast from each bird. Cut into thick slices. Carve the pheasant breast from the ribcage (it should still be a little pink). This will give two pieces of breast from each bird. Cut into thick slices. To serve, arrange Puy lentils on each of four plates, spoon over a generous amount of sauce, then top with one sliced breast and a leg per plate. Sprinkle over a little chopped curly leaf parsley. To serve, arrange Puy lentils on each of four plates, spoon over a generous amount of sauce, then top with one sliced breast and a leg per plate. Sprinkle over a little chopped curly leaf parsley."
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} | df2b70a672aaa024eafaf41f8b65442c39de6a753be067a07491fe9e55fd6c22 | Corned beef pot roast recipe
Spiced corned beef with mustard sauce An average of 3.3 out of 5 stars from 3 ratings Corned beef can make an excellent midweek meal and roasting it slowly in water keeps it really moist. 1 tsp black peppercorns1 tsp allspice berries 1 tsp cloves1 tsp coriander seeds 50g/1¾oz brown sugar 2 tbsp Dijon mustard 1.3kg/3lb corned beef, with fat (ideally from the butchers) 1 tsp black peppercorns 1 tsp allspice berries 1 tsp cloves 1 tsp coriander seeds 50g/1¾oz brown sugar 2 tbsp Dijon mustard 1.3kg/3lb corned beef, with fat (ideally from the butchers) 150g/5½ oz pancetta, diced 1 tsp chopped thyme 2 juniper berries large handful of choucroute or sauerkraut100ml/3½ fl oz wheat beer salt and freshly ground black pepper 150g/5½ oz pancetta, diced 1 tsp chopped thyme 2 juniper berries large handful of choucroute or sauerkraut 100ml/3½ fl oz wheat beer salt and freshly ground black pepper 20g/¾ oz unsalted butter 2 banana shallots, peeled and diced 1 tarragon sprig, leaves picked50ml/2fl oz white wine vinegar 120ml/4fl oz white wine 150ml/5fl oz double cream 1 tbsp Dijon mustard 1 tbsp wholegrain mustard salt and freshly ground black pepper 20g/¾ oz unsalted butter 2 banana shallots, peeled and diced 1 tarragon sprig, leaves picked 50ml/2fl oz white wine vinegar 120ml/4fl oz white wine 150ml/5fl oz double cream 1 tbsp Dijon mustard 1 tbsp wholegrain mustard salt and freshly ground black pepper 2 tbsp chopped fresh flatleaf parsley 1 banana shallot, peeled and diced 4 cornichons, diced 1 tbsp baby capers 1 tbsp olive oilsplash white wine vinegar 2 tbsp chopped fresh flatleaf parsley 1 banana shallot, peeled and diced 4 cornichons, diced 1 tbsp baby capers 1 tbsp olive oil splash white wine vinegar Method For the spiced corned beef, roughly grind the peppercorns, allspice, cloves and coriander seeds with a pestle and mortar. Mix in the sugar. Spread a thin layer of mustard over the fat of the beef and then spread the sugar and spices mixture over the mustard. Preheat the oven to 180C/160C Fan/Gas 4. Put the beef in a roasting tin and fill the tin with water a quarter of the way up the side of the meat. Cover with foil and roast for 2 hours. Remove the foil and roast for another hour. Leave to rest before cutting into slices. For the choucroute, cook the pancetta in a frying pan with the thyme and juniper until the pancetta is crispy. Add the choucroute and pour in the beer. Cook until the liquid is reduced. Season with salt and pepper. For the mustard sauce, heat the butter in a frying pan and sweat the shallots and tarragon for 5 minutes. Add the vinegar and wine and cook until reduced by half. Add the cream and bring back to the boil. Stir in the mustards and season with salt and pepper. For the topping, place all of the ingredients in a bowl and stir to combine. Serve the slices of corned beef with the choucroute and mustard sauce on the side and the topping spooned over the top. For the spiced corned beef, roughly grind the peppercorns, allspice, cloves and coriander seeds with a pestle and mortar. Mix in the sugar. For the spiced corned beef, roughly grind the peppercorns, allspice, cloves and coriander seeds with a pestle and mortar. Mix in the sugar. Spread a thin layer of mustard over the fat of the beef and then spread the sugar and spices mixture over the mustard. Spread a thin layer of mustard over the fat of the beef and then spread the sugar and spices mixture over the mustard. Preheat the oven to 180C/160C Fan/Gas 4. Put the beef in a roasting tin and fill the tin with water a quarter of the way up the side of the meat. Cover with foil and roast for 2 hours. Remove the foil and roast for another hour. Leave to rest before cutting into slices. Preheat the oven to 180C/160C Fan/Gas 4. Put the beef in a roasting tin and fill the tin with water a quarter of the way up the side of the meat. Cover with foil and roast for 2 hours. Remove the foil and roast for another hour. Leave to rest before cutting into slices. For the choucroute, cook the pancetta in a frying pan with the thyme and juniper until the pancetta is crispy. Add the choucroute and pour in the beer. Cook until the liquid is reduced. Season with salt and pepper. For the choucroute, cook the pancetta in a frying pan with the thyme and juniper until the pancetta is crispy. Add the choucroute and pour in the beer. Cook until the liquid is reduced. Season with salt and pepper. For the mustard sauce, heat the butter in a frying pan and sweat the shallots and tarragon for 5 minutes. Add the vinegar and wine and cook until reduced by half. Add the cream and bring back to the boil. Stir in the mustards and season with salt and pepper. For the mustard sauce, heat the butter in a frying pan and sweat the shallots and tarragon for 5 minutes. Add the vinegar and wine and cook until reduced by half. Add the cream and bring back to the boil. Stir in the mustards and season with salt and pepper. For the topping, place all of the ingredients in a bowl and stir to combine. For the topping, place all of the ingredients in a bowl and stir to combine. Serve the slices of corned beef with the choucroute and mustard sauce on the side and the topping spooned over the top. Serve the slices of corned beef with the choucroute and mustard sauce on the side and the topping spooned over the top. | {
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"title": "Corned beef pot roast recipe",
"content": "Spiced corned beef with mustard sauce An average of 3.3 out of 5 stars from 3 ratings Corned beef can make an excellent midweek meal and roasting it slowly in water keeps it really moist. 1 tsp black peppercorns1 tsp allspice berries 1 tsp cloves1 tsp coriander seeds 50g/1¾oz brown sugar 2 tbsp Dijon mustard 1.3kg/3lb corned beef, with fat (ideally from the butchers) 1 tsp black peppercorns 1 tsp allspice berries 1 tsp cloves 1 tsp coriander seeds 50g/1¾oz brown sugar 2 tbsp Dijon mustard 1.3kg/3lb corned beef, with fat (ideally from the butchers) 150g/5½ oz pancetta, diced 1 tsp chopped thyme 2 juniper berries large handful of choucroute or sauerkraut100ml/3½ fl oz wheat beer salt and freshly ground black pepper 150g/5½ oz pancetta, diced 1 tsp chopped thyme 2 juniper berries large handful of choucroute or sauerkraut 100ml/3½ fl oz wheat beer salt and freshly ground black pepper 20g/¾ oz unsalted butter 2 banana shallots, peeled and diced 1 tarragon sprig, leaves picked50ml/2fl oz white wine vinegar 120ml/4fl oz white wine 150ml/5fl oz double cream 1 tbsp Dijon mustard 1 tbsp wholegrain mustard salt and freshly ground black pepper 20g/¾ oz unsalted butter 2 banana shallots, peeled and diced 1 tarragon sprig, leaves picked 50ml/2fl oz white wine vinegar 120ml/4fl oz white wine 150ml/5fl oz double cream 1 tbsp Dijon mustard 1 tbsp wholegrain mustard salt and freshly ground black pepper 2 tbsp chopped fresh flatleaf parsley 1 banana shallot, peeled and diced 4 cornichons, diced 1 tbsp baby capers 1 tbsp olive oilsplash white wine vinegar 2 tbsp chopped fresh flatleaf parsley 1 banana shallot, peeled and diced 4 cornichons, diced 1 tbsp baby capers 1 tbsp olive oil splash white wine vinegar Method For the spiced corned beef, roughly grind the peppercorns, allspice, cloves and coriander seeds with a pestle and mortar. Mix in the sugar. Spread a thin layer of mustard over the fat of the beef and then spread the sugar and spices mixture over the mustard. Preheat the oven to 180C/160C Fan/Gas 4. Put the beef in a roasting tin and fill the tin with water a quarter of the way up the side of the meat. Cover with foil and roast for 2 hours. Remove the foil and roast for another hour. Leave to rest before cutting into slices. For the choucroute, cook the pancetta in a frying pan with the thyme and juniper until the pancetta is crispy. Add the choucroute and pour in the beer. Cook until the liquid is reduced. Season with salt and pepper. For the mustard sauce, heat the butter in a frying pan and sweat the shallots and tarragon for 5 minutes. Add the vinegar and wine and cook until reduced by half. Add the cream and bring back to the boil. Stir in the mustards and season with salt and pepper. For the topping, place all of the ingredients in a bowl and stir to combine. Serve the slices of corned beef with the choucroute and mustard sauce on the side and the topping spooned over the top. For the spiced corned beef, roughly grind the peppercorns, allspice, cloves and coriander seeds with a pestle and mortar. Mix in the sugar. For the spiced corned beef, roughly grind the peppercorns, allspice, cloves and coriander seeds with a pestle and mortar. Mix in the sugar. Spread a thin layer of mustard over the fat of the beef and then spread the sugar and spices mixture over the mustard. Spread a thin layer of mustard over the fat of the beef and then spread the sugar and spices mixture over the mustard. Preheat the oven to 180C/160C Fan/Gas 4. Put the beef in a roasting tin and fill the tin with water a quarter of the way up the side of the meat. Cover with foil and roast for 2 hours. Remove the foil and roast for another hour. Leave to rest before cutting into slices. Preheat the oven to 180C/160C Fan/Gas 4. Put the beef in a roasting tin and fill the tin with water a quarter of the way up the side of the meat. Cover with foil and roast for 2 hours. Remove the foil and roast for another hour. Leave to rest before cutting into slices. For the choucroute, cook the pancetta in a frying pan with the thyme and juniper until the pancetta is crispy. Add the choucroute and pour in the beer. Cook until the liquid is reduced. Season with salt and pepper. For the choucroute, cook the pancetta in a frying pan with the thyme and juniper until the pancetta is crispy. Add the choucroute and pour in the beer. Cook until the liquid is reduced. Season with salt and pepper. For the mustard sauce, heat the butter in a frying pan and sweat the shallots and tarragon for 5 minutes. Add the vinegar and wine and cook until reduced by half. Add the cream and bring back to the boil. Stir in the mustards and season with salt and pepper. For the mustard sauce, heat the butter in a frying pan and sweat the shallots and tarragon for 5 minutes. Add the vinegar and wine and cook until reduced by half. Add the cream and bring back to the boil. Stir in the mustards and season with salt and pepper. For the topping, place all of the ingredients in a bowl and stir to combine. For the topping, place all of the ingredients in a bowl and stir to combine. Serve the slices of corned beef with the choucroute and mustard sauce on the side and the topping spooned over the top. Serve the slices of corned beef with the choucroute and mustard sauce on the side and the topping spooned over the top."
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} | 088fcbdddaf70c8173a633236001605c63d0a38e2204d42690d399a3dd77a629 | Fusilli with spicy chicken liver sauce recipe
An average of 4.0 out of 5 stars from 2 ratings This everyday pasta dish is given an exciting twist with a tasty chicken liver sauce. 340g/11¾oz chicken livers 2 tbsp rapeseed oil1 tsp ground cayenne pepper1 tsp sweet paprika1 tsp smoked paprika 4 garlic cloves, finely chopped2 x 400g tins plum tomatoes2 tbsp tomato purée3 tbsp extra virgin olive oil450g/1lb fusilli pasta sea salt and freshly ground black pepper 20g/1¾oz fresh flatleaf parsley leaves, chopped, to garnish 340g/11¾oz chicken livers 2 tbsp rapeseed oil 1 tsp ground cayenne pepper 1 tsp sweet paprika 1 tsp smoked paprika 4 garlic cloves, finely chopped 2 x 400g tins plum tomatoes 2 tbsp tomato purée 3 tbsp extra virgin olive oil 450g/1lb fusilli pasta sea salt and freshly ground black pepper 20g/1¾oz fresh flatleaf parsley leaves, chopped, to garnish Method Place the livers on pieces of kitchen paper and pat them dry. Trim the livers and cut them into 3 or 4 pieces. Heat the oil in a large frying pan over a medium–high heat. Add the cayenne pepper, sweet paprika and smoked paprika to the pan and stir for 1 minute. Add the garlic and immediately remove the pan from the heat. Leave the garlic to infuse in the hot oil for about 30 seconds. Return the pan to the heat and add the liver pieces in a single layer. Cook for around 2 minutes, without moving the pieces, until brown on the underside. Lift the pan from the heat and swirl to mix the juices. Return to the heat, turn the liver pieces over and brown on the other side for about 2 minutes. Add the tomatoes and tomato purée to the pan and stir. Bring to a simmer then stir in the oil and season with salt and pepper. Reduce the heat and simmer for 10–15 minutes, stirring occasionally until the sauce has thickened and the liver is just cooked through. Bring a large saucepan of salted water to the boil. Add the pasta and cook for 8–10 minutes, or until cooked but still al dente. Drain the pasta in a colander. Spoon about a quarter of the liver sauce into a warmed serving bowl. Add the pasta and top with the remaining sauce. Garnish with the parsley and serve immediately. Place the livers on pieces of kitchen paper and pat them dry. Trim the livers and cut them into 3 or 4 pieces. Place the livers on pieces of kitchen paper and pat them dry. Trim the livers and cut them into 3 or 4 pieces. Heat the oil in a large frying pan over a medium–high heat. Add the cayenne pepper, sweet paprika and smoked paprika to the pan and stir for 1 minute. Add the garlic and immediately remove the pan from the heat. Leave the garlic to infuse in the hot oil for about 30 seconds. Heat the oil in a large frying pan over a medium–high heat. Add the cayenne pepper, sweet paprika and smoked paprika to the pan and stir for 1 minute. Add the garlic and immediately remove the pan from the heat. Leave the garlic to infuse in the hot oil for about 30 seconds. Return the pan to the heat and add the liver pieces in a single layer. Cook for around 2 minutes, without moving the pieces, until brown on the underside. Lift the pan from the heat and swirl to mix the juices. Return to the heat, turn the liver pieces over and brown on the other side for about 2 minutes. Return the pan to the heat and add the liver pieces in a single layer. Cook for around 2 minutes, without moving the pieces, until brown on the underside. Lift the pan from the heat and swirl to mix the juices. Return to the heat, turn the liver pieces over and brown on the other side for about 2 minutes. Add the tomatoes and tomato purée to the pan and stir. Bring to a simmer then stir in the oil and season with salt and pepper. Reduce the heat and simmer for 10–15 minutes, stirring occasionally until the sauce has thickened and the liver is just cooked through. Add the tomatoes and tomato purée to the pan and stir. Bring to a simmer then stir in the oil and season with salt and pepper. Reduce the heat and simmer for 10–15 minutes, stirring occasionally until the sauce has thickened and the liver is just cooked through. Bring a large saucepan of salted water to the boil. Add the pasta and cook for 8–10 minutes, or until cooked but still al dente. Drain the pasta in a colander. Bring a large saucepan of salted water to the boil. Add the pasta and cook for 8–10 minutes, or until cooked but still al dente. Drain the pasta in a colander. Spoon about a quarter of the liver sauce into a warmed serving bowl. Add the pasta and top with the remaining sauce. Garnish with the parsley and serve immediately. Spoon about a quarter of the liver sauce into a warmed serving bowl. Add the pasta and top with the remaining sauce. Garnish with the parsley and serve immediately. | {
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"title": "Fusilli with spicy chicken liver sauce recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings This everyday pasta dish is given an exciting twist with a tasty chicken liver sauce. 340g/11¾oz chicken livers 2 tbsp rapeseed oil1 tsp ground cayenne pepper1 tsp sweet paprika1 tsp smoked paprika 4 garlic cloves, finely chopped2 x 400g tins plum tomatoes2 tbsp tomato purée3 tbsp extra virgin olive oil450g/1lb fusilli pasta sea salt and freshly ground black pepper 20g/1¾oz fresh flatleaf parsley leaves, chopped, to garnish 340g/11¾oz chicken livers 2 tbsp rapeseed oil 1 tsp ground cayenne pepper 1 tsp sweet paprika 1 tsp smoked paprika 4 garlic cloves, finely chopped 2 x 400g tins plum tomatoes 2 tbsp tomato purée 3 tbsp extra virgin olive oil 450g/1lb fusilli pasta sea salt and freshly ground black pepper 20g/1¾oz fresh flatleaf parsley leaves, chopped, to garnish Method Place the livers on pieces of kitchen paper and pat them dry. Trim the livers and cut them into 3 or 4 pieces. Heat the oil in a large frying pan over a medium–high heat. Add the cayenne pepper, sweet paprika and smoked paprika to the pan and stir for 1 minute. Add the garlic and immediately remove the pan from the heat. Leave the garlic to infuse in the hot oil for about 30 seconds. Return the pan to the heat and add the liver pieces in a single layer. Cook for around 2 minutes, without moving the pieces, until brown on the underside. Lift the pan from the heat and swirl to mix the juices. Return to the heat, turn the liver pieces over and brown on the other side for about 2 minutes. Add the tomatoes and tomato purée to the pan and stir. Bring to a simmer then stir in the oil and season with salt and pepper. Reduce the heat and simmer for 10–15 minutes, stirring occasionally until the sauce has thickened and the liver is just cooked through. Bring a large saucepan of salted water to the boil. Add the pasta and cook for 8–10 minutes, or until cooked but still al dente. Drain the pasta in a colander. Spoon about a quarter of the liver sauce into a warmed serving bowl. Add the pasta and top with the remaining sauce. Garnish with the parsley and serve immediately. Place the livers on pieces of kitchen paper and pat them dry. Trim the livers and cut them into 3 or 4 pieces. Place the livers on pieces of kitchen paper and pat them dry. Trim the livers and cut them into 3 or 4 pieces. Heat the oil in a large frying pan over a medium–high heat. Add the cayenne pepper, sweet paprika and smoked paprika to the pan and stir for 1 minute. Add the garlic and immediately remove the pan from the heat. Leave the garlic to infuse in the hot oil for about 30 seconds. Heat the oil in a large frying pan over a medium–high heat. Add the cayenne pepper, sweet paprika and smoked paprika to the pan and stir for 1 minute. Add the garlic and immediately remove the pan from the heat. Leave the garlic to infuse in the hot oil for about 30 seconds. Return the pan to the heat and add the liver pieces in a single layer. Cook for around 2 minutes, without moving the pieces, until brown on the underside. Lift the pan from the heat and swirl to mix the juices. Return to the heat, turn the liver pieces over and brown on the other side for about 2 minutes. Return the pan to the heat and add the liver pieces in a single layer. Cook for around 2 minutes, without moving the pieces, until brown on the underside. Lift the pan from the heat and swirl to mix the juices. Return to the heat, turn the liver pieces over and brown on the other side for about 2 minutes. Add the tomatoes and tomato purée to the pan and stir. Bring to a simmer then stir in the oil and season with salt and pepper. Reduce the heat and simmer for 10–15 minutes, stirring occasionally until the sauce has thickened and the liver is just cooked through. Add the tomatoes and tomato purée to the pan and stir. Bring to a simmer then stir in the oil and season with salt and pepper. Reduce the heat and simmer for 10–15 minutes, stirring occasionally until the sauce has thickened and the liver is just cooked through. Bring a large saucepan of salted water to the boil. Add the pasta and cook for 8–10 minutes, or until cooked but still al dente. Drain the pasta in a colander. Bring a large saucepan of salted water to the boil. Add the pasta and cook for 8–10 minutes, or until cooked but still al dente. Drain the pasta in a colander. Spoon about a quarter of the liver sauce into a warmed serving bowl. Add the pasta and top with the remaining sauce. Garnish with the parsley and serve immediately. Spoon about a quarter of the liver sauce into a warmed serving bowl. Add the pasta and top with the remaining sauce. Garnish with the parsley and serve immediately."
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} | e0d469d3cbd1bea51f3345b7ce06a893a7dd85018bdea92c04f126e98dede5bf | Bolognese tagliatelle and puntarelle salad recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bolognese_tagliatelle_79343_16x9.jpg This pasta dish is slowly cooked over a few hours and finished with double cream for a really rich flavour. 25g/1oz butter2 tbsp olive oil1 onion, finely chopped1 carrot, peeled and finely chopped1 celery stick, finely chopped2 garlic cloves, finely chopped1 bouquet garni (2 bay leaves, 1 celery leaf sprig, 3 thyme sprigs, 4 parsley leaves, stalks, and, if possible, roots too – all tied together with a piece of cheesecloth)75g/2¾oz chicken livers, rinsed, trimmed and finely chopped350g/12oz beef mince 300ml/10fl oz red wine 4 tbsp tomato purée 300ml/10fl oz beef stock150ml/5fl oz double creamsea salt and freshly ground black pepper500g/1lb 2oz tagliatelle, to servefreshly grated Parmesan, to serve 25g/1oz butter 2 tbsp olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 1 celery stick, finely chopped 2 garlic cloves, finely chopped 1 bouquet garni (2 bay leaves, 1 celery leaf sprig, 3 thyme sprigs, 4 parsley leaves, stalks, and, if possible, roots too – all tied together with a piece of cheesecloth) 75g/2¾oz chicken livers, rinsed, trimmed and finely chopped 350g/12oz beef mince 300ml/10fl oz red wine 4 tbsp tomato purée 300ml/10fl oz beef stock 150ml/5fl oz double cream sea salt and freshly ground black pepper 500g/1lb 2oz tagliatelle, to serve freshly grated Parmesan, to serve 2 puntarelle heads 3 salted anchovies, chopped into 1cm/½in pieces1 tbsp red wine vinegar 1 garlic clove, finely chopped1 dried chilli, chopped1 tsp freshly ground black pepper 4 tbsp extra virgin olive oil 2 puntarelle heads 3 salted anchovies, chopped into 1cm/½in pieces 1 tbsp red wine vinegar 1 garlic clove, finely chopped 1 dried chilli, chopped 1 tsp freshly ground black pepper 4 tbsp extra virgin olive oil Method To make the bolognese tagliatelle, heat the butter and oil in a deep saucepan over a medium heat. Add the onion, carrot, celery, garlic and bouquet garni and fry until softened and lightly browned. Add the liver and cook for about 2 minutes, or until pink. Add the mince and fry until browned. Add the wine, simmer until it evaporates, then season with salt and pepper. Add the tomato purée and a little of the stock. Cook slowly, covered, stirring occasionally and gradually adding more stock. After 1½ hours, stir in the cream and continue to cook, uncovered, for about 1 hour, or until reduced. Remove the bouquet garni.Cook the tagliatelle in a saucepan of salted boiling water according to the packet instructions and drain. Meanwhile, to make the puntarelle salad, fill a bowl with cold water and add the puntarelle heads. Slice the buds very thinly lengthways and add to the water. Leave to crisp and curl up for 1 hour. Place the anchovies and vinegar in a bowl and stir until the anchovies dissolve. Add the garlic, chilli and pepper. Leave for 15 minutes and then add the olive oil. Dry the puntarelle and spoon over the anchovy sauce. Serve the bolognese with the tagliatelle, lots of Parmesan and the puntarelle salad. To make the bolognese tagliatelle, heat the butter and oil in a deep saucepan over a medium heat. Add the onion, carrot, celery, garlic and bouquet garni and fry until softened and lightly browned. Add the liver and cook for about 2 minutes, or until pink. To make the bolognese tagliatelle, heat the butter and oil in a deep saucepan over a medium heat. Add the onion, carrot, celery, garlic and bouquet garni and fry until softened and lightly browned. Add the liver and cook for about 2 minutes, or until pink. Add the mince and fry until browned. Add the wine, simmer until it evaporates, then season with salt and pepper. Add the tomato purée and a little of the stock. Cook slowly, covered, stirring occasionally and gradually adding more stock. Add the mince and fry until browned. Add the wine, simmer until it evaporates, then season with salt and pepper. Add the tomato purée and a little of the stock. Cook slowly, covered, stirring occasionally and gradually adding more stock. After 1½ hours, stir in the cream and continue to cook, uncovered, for about 1 hour, or until reduced. Remove the bouquet garni. After 1½ hours, stir in the cream and continue to cook, uncovered, for about 1 hour, or until reduced. Remove the bouquet garni. Cook the tagliatelle in a saucepan of salted boiling water according to the packet instructions and drain. Cook the tagliatelle in a saucepan of salted boiling water according to the packet instructions and drain. Meanwhile, to make the puntarelle salad, fill a bowl with cold water and add the puntarelle heads. Slice the buds very thinly lengthways and add to the water. Leave to crisp and curl up for 1 hour. Meanwhile, to make the puntarelle salad, fill a bowl with cold water and add the puntarelle heads. Slice the buds very thinly lengthways and add to the water. Leave to crisp and curl up for 1 hour. Place the anchovies and vinegar in a bowl and stir until the anchovies dissolve. Add the garlic, chilli and pepper. Leave for 15 minutes and then add the olive oil. Dry the puntarelle and spoon over the anchovy sauce. Place the anchovies and vinegar in a bowl and stir until the anchovies dissolve. Add the garlic, chilli and pepper. Leave for 15 minutes and then add the olive oil. Dry the puntarelle and spoon over the anchovy sauce. Serve the bolognese with the tagliatelle, lots of Parmesan and the puntarelle salad. Serve the bolognese with the tagliatelle, lots of Parmesan and the puntarelle salad. | {
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"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bolognese_tagliatelle_79343_16x9.jpg This pasta dish is slowly cooked over a few hours and finished with double cream for a really rich flavour. 25g/1oz butter2 tbsp olive oil1 onion, finely chopped1 carrot, peeled and finely chopped1 celery stick, finely chopped2 garlic cloves, finely chopped1 bouquet garni (2 bay leaves, 1 celery leaf sprig, 3 thyme sprigs, 4 parsley leaves, stalks, and, if possible, roots too – all tied together with a piece of cheesecloth)75g/2¾oz chicken livers, rinsed, trimmed and finely chopped350g/12oz beef mince 300ml/10fl oz red wine 4 tbsp tomato purée 300ml/10fl oz beef stock150ml/5fl oz double creamsea salt and freshly ground black pepper500g/1lb 2oz tagliatelle, to servefreshly grated Parmesan, to serve 25g/1oz butter 2 tbsp olive oil 1 onion, finely chopped 1 carrot, peeled and finely chopped 1 celery stick, finely chopped 2 garlic cloves, finely chopped 1 bouquet garni (2 bay leaves, 1 celery leaf sprig, 3 thyme sprigs, 4 parsley leaves, stalks, and, if possible, roots too – all tied together with a piece of cheesecloth) 75g/2¾oz chicken livers, rinsed, trimmed and finely chopped 350g/12oz beef mince 300ml/10fl oz red wine 4 tbsp tomato purée 300ml/10fl oz beef stock 150ml/5fl oz double cream sea salt and freshly ground black pepper 500g/1lb 2oz tagliatelle, to serve freshly grated Parmesan, to serve 2 puntarelle heads 3 salted anchovies, chopped into 1cm/½in pieces1 tbsp red wine vinegar 1 garlic clove, finely chopped1 dried chilli, chopped1 tsp freshly ground black pepper 4 tbsp extra virgin olive oil 2 puntarelle heads 3 salted anchovies, chopped into 1cm/½in pieces 1 tbsp red wine vinegar 1 garlic clove, finely chopped 1 dried chilli, chopped 1 tsp freshly ground black pepper 4 tbsp extra virgin olive oil Method To make the bolognese tagliatelle, heat the butter and oil in a deep saucepan over a medium heat. Add the onion, carrot, celery, garlic and bouquet garni and fry until softened and lightly browned. Add the liver and cook for about 2 minutes, or until pink. Add the mince and fry until browned. Add the wine, simmer until it evaporates, then season with salt and pepper. Add the tomato purée and a little of the stock. Cook slowly, covered, stirring occasionally and gradually adding more stock. After 1½ hours, stir in the cream and continue to cook, uncovered, for about 1 hour, or until reduced. Remove the bouquet garni.Cook the tagliatelle in a saucepan of salted boiling water according to the packet instructions and drain. Meanwhile, to make the puntarelle salad, fill a bowl with cold water and add the puntarelle heads. Slice the buds very thinly lengthways and add to the water. Leave to crisp and curl up for 1 hour. Place the anchovies and vinegar in a bowl and stir until the anchovies dissolve. Add the garlic, chilli and pepper. Leave for 15 minutes and then add the olive oil. Dry the puntarelle and spoon over the anchovy sauce. Serve the bolognese with the tagliatelle, lots of Parmesan and the puntarelle salad. To make the bolognese tagliatelle, heat the butter and oil in a deep saucepan over a medium heat. Add the onion, carrot, celery, garlic and bouquet garni and fry until softened and lightly browned. Add the liver and cook for about 2 minutes, or until pink. To make the bolognese tagliatelle, heat the butter and oil in a deep saucepan over a medium heat. Add the onion, carrot, celery, garlic and bouquet garni and fry until softened and lightly browned. Add the liver and cook for about 2 minutes, or until pink. Add the mince and fry until browned. Add the wine, simmer until it evaporates, then season with salt and pepper. Add the tomato purée and a little of the stock. Cook slowly, covered, stirring occasionally and gradually adding more stock. Add the mince and fry until browned. Add the wine, simmer until it evaporates, then season with salt and pepper. Add the tomato purée and a little of the stock. Cook slowly, covered, stirring occasionally and gradually adding more stock. After 1½ hours, stir in the cream and continue to cook, uncovered, for about 1 hour, or until reduced. Remove the bouquet garni. After 1½ hours, stir in the cream and continue to cook, uncovered, for about 1 hour, or until reduced. Remove the bouquet garni. Cook the tagliatelle in a saucepan of salted boiling water according to the packet instructions and drain. Cook the tagliatelle in a saucepan of salted boiling water according to the packet instructions and drain. Meanwhile, to make the puntarelle salad, fill a bowl with cold water and add the puntarelle heads. Slice the buds very thinly lengthways and add to the water. Leave to crisp and curl up for 1 hour. Meanwhile, to make the puntarelle salad, fill a bowl with cold water and add the puntarelle heads. Slice the buds very thinly lengthways and add to the water. Leave to crisp and curl up for 1 hour. Place the anchovies and vinegar in a bowl and stir until the anchovies dissolve. Add the garlic, chilli and pepper. Leave for 15 minutes and then add the olive oil. Dry the puntarelle and spoon over the anchovy sauce. Place the anchovies and vinegar in a bowl and stir until the anchovies dissolve. Add the garlic, chilli and pepper. Leave for 15 minutes and then add the olive oil. Dry the puntarelle and spoon over the anchovy sauce. Serve the bolognese with the tagliatelle, lots of Parmesan and the puntarelle salad. Serve the bolognese with the tagliatelle, lots of Parmesan and the puntarelle salad."
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} | d6bb4d56b781d74bbff80a2be5f5762bf0ab85e778bcbdb261f312148450cfd2 | Goats’ cheese and walnut cheesecake recipe
An average of 5.0 out of 5 stars from 3 ratings This savoury cheesecake is a great pudding idea for those who don't have a sweet tooth. It also makes a great starter. 180g/6oz digestive biscuits 1 tbsp chopped thyme leaves80g/3oz salted butter, softened2–3 tbsp runny honey 100g/3½oz walnuts, chopped 500g/1lb 2oz baby spinach, blanched and chopped fresh green salad, to servesliced breakfast radishes, to serve3 tbsp olive oil1 lemon, juice only 180g/6oz digestive biscuits 1 tbsp chopped thyme leaves 80g/3oz salted butter, softened 2–3 tbsp runny honey 100g/3½oz walnuts, chopped 500g/1lb 2oz baby spinach, blanched and chopped fresh green salad, to serve sliced breakfast radishes, to serve 3 tbsp olive oil 1 lemon, juice only 3 free-range eggs 150ml/5fl oz double cream 380g/13oz soft goats’ cheese1 lemon, juice only salt and freshly ground black pepper 3 free-range eggs 150ml/5fl oz double cream 380g/13oz soft goats’ cheese 1 lemon, juice only salt and freshly ground black pepper 50g/1¾oz walnuts, grated2 tsp thyme leaves 50g/1¾oz walnuts, grated 2 tsp thyme leaves Method To make the cheesecake, blitz the biscuits, thyme, butter, honey and walnuts together in a food processor. Transfer to a 23cm/9in round springform tin and push down to create a dense base. Scatter with the chopped spinach and place in the fridge for 1 hour, until set. Preheat the oven to 170C/150C Fan/Gas 3.To make the filling, mix the eggs, cream and goats’ cheese together. Stir in the lemon juice and season with salt and pepper. Spoon over the spinach in the chilled tin and bake for 50 minutes–1 hour. Remove from the oven and sprinkle over the walnuts and thyme. Leave to cool and set before slicing. Serve with the salad and breakfast radishes dressed in the olive oil and lemon juice. To make the cheesecake, blitz the biscuits, thyme, butter, honey and walnuts together in a food processor. Transfer to a 23cm/9in round springform tin and push down to create a dense base. Scatter with the chopped spinach and place in the fridge for 1 hour, until set. To make the cheesecake, blitz the biscuits, thyme, butter, honey and walnuts together in a food processor. Transfer to a 23cm/9in round springform tin and push down to create a dense base. Scatter with the chopped spinach and place in the fridge for 1 hour, until set. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. To make the filling, mix the eggs, cream and goats’ cheese together. Stir in the lemon juice and season with salt and pepper. Spoon over the spinach in the chilled tin and bake for 50 minutes–1 hour. Remove from the oven and sprinkle over the walnuts and thyme. Leave to cool and set before slicing. To make the filling, mix the eggs, cream and goats’ cheese together. Stir in the lemon juice and season with salt and pepper. Spoon over the spinach in the chilled tin and bake for 50 minutes–1 hour. Remove from the oven and sprinkle over the walnuts and thyme. Leave to cool and set before slicing. Serve with the salad and breakfast radishes dressed in the olive oil and lemon juice. Serve with the salad and breakfast radishes dressed in the olive oil and lemon juice. | {
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"title": "Goats’ cheese and walnut cheesecake recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This savoury cheesecake is a great pudding idea for those who don't have a sweet tooth. It also makes a great starter. 180g/6oz digestive biscuits 1 tbsp chopped thyme leaves80g/3oz salted butter, softened2–3 tbsp runny honey 100g/3½oz walnuts, chopped 500g/1lb 2oz baby spinach, blanched and chopped fresh green salad, to servesliced breakfast radishes, to serve3 tbsp olive oil1 lemon, juice only 180g/6oz digestive biscuits 1 tbsp chopped thyme leaves 80g/3oz salted butter, softened 2–3 tbsp runny honey 100g/3½oz walnuts, chopped 500g/1lb 2oz baby spinach, blanched and chopped fresh green salad, to serve sliced breakfast radishes, to serve 3 tbsp olive oil 1 lemon, juice only 3 free-range eggs 150ml/5fl oz double cream 380g/13oz soft goats’ cheese1 lemon, juice only salt and freshly ground black pepper 3 free-range eggs 150ml/5fl oz double cream 380g/13oz soft goats’ cheese 1 lemon, juice only salt and freshly ground black pepper 50g/1¾oz walnuts, grated2 tsp thyme leaves 50g/1¾oz walnuts, grated 2 tsp thyme leaves Method To make the cheesecake, blitz the biscuits, thyme, butter, honey and walnuts together in a food processor. Transfer to a 23cm/9in round springform tin and push down to create a dense base. Scatter with the chopped spinach and place in the fridge for 1 hour, until set. Preheat the oven to 170C/150C Fan/Gas 3.To make the filling, mix the eggs, cream and goats’ cheese together. Stir in the lemon juice and season with salt and pepper. Spoon over the spinach in the chilled tin and bake for 50 minutes–1 hour. Remove from the oven and sprinkle over the walnuts and thyme. Leave to cool and set before slicing. Serve with the salad and breakfast radishes dressed in the olive oil and lemon juice. To make the cheesecake, blitz the biscuits, thyme, butter, honey and walnuts together in a food processor. Transfer to a 23cm/9in round springform tin and push down to create a dense base. Scatter with the chopped spinach and place in the fridge for 1 hour, until set. To make the cheesecake, blitz the biscuits, thyme, butter, honey and walnuts together in a food processor. Transfer to a 23cm/9in round springform tin and push down to create a dense base. Scatter with the chopped spinach and place in the fridge for 1 hour, until set. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. To make the filling, mix the eggs, cream and goats’ cheese together. Stir in the lemon juice and season with salt and pepper. Spoon over the spinach in the chilled tin and bake for 50 minutes–1 hour. Remove from the oven and sprinkle over the walnuts and thyme. Leave to cool and set before slicing. To make the filling, mix the eggs, cream and goats’ cheese together. Stir in the lemon juice and season with salt and pepper. Spoon over the spinach in the chilled tin and bake for 50 minutes–1 hour. Remove from the oven and sprinkle over the walnuts and thyme. Leave to cool and set before slicing. Serve with the salad and breakfast radishes dressed in the olive oil and lemon juice. Serve with the salad and breakfast radishes dressed in the olive oil and lemon juice."
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} | 5b06fd90a5d97c51ce82cc074969b01be754a8199a834bf145b6ba8ddd1304ce | Broccoli pasta with chilli and garlic recipe
An average of 3.0 out of 5 stars from 2 ratings A quick, easy and delicious pasta recipe that uses broccoli stalks as well as florets. Use any pasta you like. 2 tbsp olive oil1 garlic clove, chopped1 red chilli, seeds removed and chopped1 head of broccoli, florets and stalks chopped up quite finely500g/17½oz cooked pasta shapes50g/1½oz Parmesan, finely grated 2 tbsp olive oil 1 garlic clove, chopped 1 red chilli, seeds removed and chopped 1 head of broccoli, florets and stalks chopped up quite finely 500g/17½oz cooked pasta shapes 50g/1½oz Parmesan, finely grated Method Heat a frying pan over a medium heat and add the oil. Once hot, add the garlic and chilli and cook for 2–3 minutes. Add the broccoli and cook for 4–5 minutes. If it is burning, add a little pasta cooking water or a squeeze of lemon juice Stir in the pasta and cook for another minute.Sprinkle over the Parmesan, heat through and serve. Heat a frying pan over a medium heat and add the oil. Once hot, add the garlic and chilli and cook for 2–3 minutes. Heat a frying pan over a medium heat and add the oil. Once hot, add the garlic and chilli and cook for 2–3 minutes. Add the broccoli and cook for 4–5 minutes. If it is burning, add a little pasta cooking water or a squeeze of lemon juice Add the broccoli and cook for 4–5 minutes. If it is burning, add a little pasta cooking water or a squeeze of lemon juice Stir in the pasta and cook for another minute. Stir in the pasta and cook for another minute. Sprinkle over the Parmesan, heat through and serve. Sprinkle over the Parmesan, heat through and serve. | {
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"title": "Broccoli pasta with chilli and garlic recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings A quick, easy and delicious pasta recipe that uses broccoli stalks as well as florets. Use any pasta you like. 2 tbsp olive oil1 garlic clove, chopped1 red chilli, seeds removed and chopped1 head of broccoli, florets and stalks chopped up quite finely500g/17½oz cooked pasta shapes50g/1½oz Parmesan, finely grated 2 tbsp olive oil 1 garlic clove, chopped 1 red chilli, seeds removed and chopped 1 head of broccoli, florets and stalks chopped up quite finely 500g/17½oz cooked pasta shapes 50g/1½oz Parmesan, finely grated Method Heat a frying pan over a medium heat and add the oil. Once hot, add the garlic and chilli and cook for 2–3 minutes. Add the broccoli and cook for 4–5 minutes. If it is burning, add a little pasta cooking water or a squeeze of lemon juice Stir in the pasta and cook for another minute.Sprinkle over the Parmesan, heat through and serve. Heat a frying pan over a medium heat and add the oil. Once hot, add the garlic and chilli and cook for 2–3 minutes. Heat a frying pan over a medium heat and add the oil. Once hot, add the garlic and chilli and cook for 2–3 minutes. Add the broccoli and cook for 4–5 minutes. If it is burning, add a little pasta cooking water or a squeeze of lemon juice Add the broccoli and cook for 4–5 minutes. If it is burning, add a little pasta cooking water or a squeeze of lemon juice Stir in the pasta and cook for another minute. Stir in the pasta and cook for another minute. Sprinkle over the Parmesan, heat through and serve. Sprinkle over the Parmesan, heat through and serve."
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} | 8f24a41db08f738588cf9a956122da06165e41315b2e5aaadf761c232dc53b5f | Classic lasagne recipe
An average of 5.0 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s0myl.jpg A combination of pork and beef mince and a glass of red wine make for a flavoursome ragù sauce in this luscious lasagne. Mozzarella and parmesan melt to perfection between ragù, pasta sheets and creamy white sauce. 2 tbsp extra virgin olive oil 300g/10½oz beef mince300g/10½oz pork mince 1 large glass red wine1 small onion, finely chopped 2 carrots, finely chopped 1 stick celery, finely choppedsalt and freshly ground black pepper1 x 400g/14oz tin chopped plum tomatoes 2 tbsp extra virgin olive oil 300g/10½oz beef mince 300g/10½oz pork mince 1 large glass red wine 1 small onion, finely chopped 2 carrots, finely chopped 1 stick celery, finely chopped salt and freshly ground black pepper 1 x 400g/14oz tin chopped plum tomatoes 40g/1½oz butter 40g/1½oz plain flour 500ml/18fl oz milk salt and pepper 100g/3½oz grated parmesan cheese 40g/1½oz butter 40g/1½oz plain flour 500ml/18fl oz milk salt and pepper 100g/3½oz grated parmesan cheese 8-10 sheets fresh egg lasagne 1 ball mozzarella 8-10 sheets fresh egg lasagne 1 ball mozzarella Method For the ragù sauce, in a large pan, heat the olive oil, add the mince and brown well. Add the red wine to deglaze the pan and cook until it has almost evaporated. Tip in the onion, carrots and celery and fry for a couple of minutes. Season with salt and pepper, then add the chopped tomatoes and rinse the tin out with water and add the water from the tin to the pan. Lower the heat, cover with a lid and gently simmer for two hours, stirring from time to time. Preheat the oven to 200C/400F/Gas 6. For the white sauce, melt the butter in a small pan on a medium heat, stir in the flour with either a wooden spoon or small hand whisk (this will avoid lumps from forming) to form a paste and stir in a little of the milk. Add the remaining milk, stirring all the time until it begins to thicken to a creamy consistency. Remove from the heat, add salt and pepper and stir in 20g/¾oz of the grated parmesan cheese. Line an ovenproof rectangular dish of about 22 x 26cm/8½ x 10½in with a little of the ragù sauce, arrange sheets of lasagne over followed by ragù sauce, dots of mozzarella and white sauce and a sprinkling of grated parmesan. Continue to make layers like this until you have finished all the ingredients, ending with a topping of white sauce. Hold back some of the ragù to dot over the top and sprinkle with parmesan cheese. Cover with foil and bake for 35-40 minutes, or until golden-brown. Remove the foil for the last five minutes of cooking. Allow to rest for a couple of minutes before serving. For the ragù sauce, in a large pan, heat the olive oil, add the mince and brown well. Add the red wine to deglaze the pan and cook until it has almost evaporated. For the ragù sauce, in a large pan, heat the olive oil, add the mince and brown well. Add the red wine to deglaze the pan and cook until it has almost evaporated. Tip in the onion, carrots and celery and fry for a couple of minutes. Season with salt and pepper, then add the chopped tomatoes and rinse the tin out with water and add the water from the tin to the pan. Lower the heat, cover with a lid and gently simmer for two hours, stirring from time to time. Tip in the onion, carrots and celery and fry for a couple of minutes. Season with salt and pepper, then add the chopped tomatoes and rinse the tin out with water and add the water from the tin to the pan. Lower the heat, cover with a lid and gently simmer for two hours, stirring from time to time. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the white sauce, melt the butter in a small pan on a medium heat, stir in the flour with either a wooden spoon or small hand whisk (this will avoid lumps from forming) to form a paste and stir in a little of the milk. For the white sauce, melt the butter in a small pan on a medium heat, stir in the flour with either a wooden spoon or small hand whisk (this will avoid lumps from forming) to form a paste and stir in a little of the milk. Add the remaining milk, stirring all the time until it begins to thicken to a creamy consistency. Remove from the heat, add salt and pepper and stir in 20g/¾oz of the grated parmesan cheese. Add the remaining milk, stirring all the time until it begins to thicken to a creamy consistency. Remove from the heat, add salt and pepper and stir in 20g/¾oz of the grated parmesan cheese. Line an ovenproof rectangular dish of about 22 x 26cm/8½ x 10½in with a little of the ragù sauce, arrange sheets of lasagne over followed by ragù sauce, dots of mozzarella and white sauce and a sprinkling of grated parmesan. Continue to make layers like this until you have finished all the ingredients, ending with a topping of white sauce. Hold back some of the ragù to dot over the top and sprinkle with parmesan cheese. Line an ovenproof rectangular dish of about 22 x 26cm/8½ x 10½in with a little of the ragù sauce, arrange sheets of lasagne over followed by ragù sauce, dots of mozzarella and white sauce and a sprinkling of grated parmesan. Continue to make layers like this until you have finished all the ingredients, ending with a topping of white sauce. Hold back some of the ragù to dot over the top and sprinkle with parmesan cheese. Cover with foil and bake for 35-40 minutes, or until golden-brown. Remove the foil for the last five minutes of cooking. Allow to rest for a couple of minutes before serving. Cover with foil and bake for 35-40 minutes, or until golden-brown. Remove the foil for the last five minutes of cooking. Allow to rest for a couple of minutes before serving. Recommended wines Try of wines made from Shiraz/Syrah grape, such as Tabali, Reserva Shiraz; Jean Claude Mas, Les Tannes Shiraz; and Jim Barry, Lodge Hill Shiraz. | {
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"title": "Classic lasagne recipe",
"content": "An average of 5.0 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s0myl.jpg A combination of pork and beef mince and a glass of red wine make for a flavoursome ragù sauce in this luscious lasagne. Mozzarella and parmesan melt to perfection between ragù, pasta sheets and creamy white sauce. 2 tbsp extra virgin olive oil 300g/10½oz beef mince300g/10½oz pork mince 1 large glass red wine1 small onion, finely chopped 2 carrots, finely chopped 1 stick celery, finely choppedsalt and freshly ground black pepper1 x 400g/14oz tin chopped plum tomatoes 2 tbsp extra virgin olive oil 300g/10½oz beef mince 300g/10½oz pork mince 1 large glass red wine 1 small onion, finely chopped 2 carrots, finely chopped 1 stick celery, finely chopped salt and freshly ground black pepper 1 x 400g/14oz tin chopped plum tomatoes 40g/1½oz butter 40g/1½oz plain flour 500ml/18fl oz milk salt and pepper 100g/3½oz grated parmesan cheese 40g/1½oz butter 40g/1½oz plain flour 500ml/18fl oz milk salt and pepper 100g/3½oz grated parmesan cheese 8-10 sheets fresh egg lasagne 1 ball mozzarella 8-10 sheets fresh egg lasagne 1 ball mozzarella Method For the ragù sauce, in a large pan, heat the olive oil, add the mince and brown well. Add the red wine to deglaze the pan and cook until it has almost evaporated. Tip in the onion, carrots and celery and fry for a couple of minutes. Season with salt and pepper, then add the chopped tomatoes and rinse the tin out with water and add the water from the tin to the pan. Lower the heat, cover with a lid and gently simmer for two hours, stirring from time to time. Preheat the oven to 200C/400F/Gas 6. For the white sauce, melt the butter in a small pan on a medium heat, stir in the flour with either a wooden spoon or small hand whisk (this will avoid lumps from forming) to form a paste and stir in a little of the milk. Add the remaining milk, stirring all the time until it begins to thicken to a creamy consistency. Remove from the heat, add salt and pepper and stir in 20g/¾oz of the grated parmesan cheese. Line an ovenproof rectangular dish of about 22 x 26cm/8½ x 10½in with a little of the ragù sauce, arrange sheets of lasagne over followed by ragù sauce, dots of mozzarella and white sauce and a sprinkling of grated parmesan. Continue to make layers like this until you have finished all the ingredients, ending with a topping of white sauce. Hold back some of the ragù to dot over the top and sprinkle with parmesan cheese. Cover with foil and bake for 35-40 minutes, or until golden-brown. Remove the foil for the last five minutes of cooking. Allow to rest for a couple of minutes before serving. For the ragù sauce, in a large pan, heat the olive oil, add the mince and brown well. Add the red wine to deglaze the pan and cook until it has almost evaporated. For the ragù sauce, in a large pan, heat the olive oil, add the mince and brown well. Add the red wine to deglaze the pan and cook until it has almost evaporated. Tip in the onion, carrots and celery and fry for a couple of minutes. Season with salt and pepper, then add the chopped tomatoes and rinse the tin out with water and add the water from the tin to the pan. Lower the heat, cover with a lid and gently simmer for two hours, stirring from time to time. Tip in the onion, carrots and celery and fry for a couple of minutes. Season with salt and pepper, then add the chopped tomatoes and rinse the tin out with water and add the water from the tin to the pan. Lower the heat, cover with a lid and gently simmer for two hours, stirring from time to time. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the white sauce, melt the butter in a small pan on a medium heat, stir in the flour with either a wooden spoon or small hand whisk (this will avoid lumps from forming) to form a paste and stir in a little of the milk. For the white sauce, melt the butter in a small pan on a medium heat, stir in the flour with either a wooden spoon or small hand whisk (this will avoid lumps from forming) to form a paste and stir in a little of the milk. Add the remaining milk, stirring all the time until it begins to thicken to a creamy consistency. Remove from the heat, add salt and pepper and stir in 20g/¾oz of the grated parmesan cheese. Add the remaining milk, stirring all the time until it begins to thicken to a creamy consistency. Remove from the heat, add salt and pepper and stir in 20g/¾oz of the grated parmesan cheese. Line an ovenproof rectangular dish of about 22 x 26cm/8½ x 10½in with a little of the ragù sauce, arrange sheets of lasagne over followed by ragù sauce, dots of mozzarella and white sauce and a sprinkling of grated parmesan. Continue to make layers like this until you have finished all the ingredients, ending with a topping of white sauce. Hold back some of the ragù to dot over the top and sprinkle with parmesan cheese. Line an ovenproof rectangular dish of about 22 x 26cm/8½ x 10½in with a little of the ragù sauce, arrange sheets of lasagne over followed by ragù sauce, dots of mozzarella and white sauce and a sprinkling of grated parmesan. Continue to make layers like this until you have finished all the ingredients, ending with a topping of white sauce. Hold back some of the ragù to dot over the top and sprinkle with parmesan cheese. Cover with foil and bake for 35-40 minutes, or until golden-brown. Remove the foil for the last five minutes of cooking. Allow to rest for a couple of minutes before serving. Cover with foil and bake for 35-40 minutes, or until golden-brown. Remove the foil for the last five minutes of cooking. Allow to rest for a couple of minutes before serving. Recommended wines Try of wines made from Shiraz/Syrah grape, such as Tabali, Reserva Shiraz; Jean Claude Mas, Les Tannes Shiraz; and Jim Barry, Lodge Hill Shiraz."
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} | 73017ed31196c10b99d6cd0029e971c607449d05f7794c1c55f8f74616246de9 | Nigel Slater's all-in-one roast beef rib recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/all-in-one_rib_roast_75464_16x9.jpg Nigel's horseradish glazed roast rib of beef cooked in beef dripping will not disappoint. Looks impressive. Really easy. 2kg/4lb 8oz Maris Piper potatoes, sliced into thirds 600g/1lb 5oz beef dripping3 tbsp grated fresh horseradish2 tbsp black peppercorns2 tbsp sea salt3.5kg/7lb 11oz rib of beef8 large carrots, chopped into 38 large parsnips, sliced into thirds lengthways 2kg/4lb 8oz Maris Piper potatoes, sliced into thirds 600g/1lb 5oz beef dripping 3 tbsp grated fresh horseradish 2 tbsp black peppercorns 2 tbsp sea salt 3.5kg/7lb 11oz rib of beef 8 large carrots, chopped into 3 8 large parsnips, sliced into thirds lengthways Method Preheat the oven to 220C/425F/Gas 7.Boil the peeled and sliced potatoes in a large pan of salted water until soft to the point of a knife. Drain the potatoes and shake in a colander so that the edges fluff up.In a saucepan, melt the dripping with the horseradish, salt and pepper.Score the beef all over with a sharp knife.Layer all the chopped vegetables in a large oven tray and place the beef on top. Tip the potatoes into another tray.Ladle most of the horseradish glaze over the top of the vegetables and meat (reserving some for the potatoes). Roast the meat in the oven for 20 minutes then reduce the temperature to 160C/325F/Gas 3 and baste the meat with the dripping.Pour the remaining horseradish glaze over the potatoes and place them in the oven to cook for the duration of the beef cooking time.Roast the meat for two hours,basting it with the dripping every half hour.Allow the meat to rest under foil for 30 minutes before serving. If necessary, you could turn up the oven to crisp the potatoes while the meat is resting. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Boil the peeled and sliced potatoes in a large pan of salted water until soft to the point of a knife. Boil the peeled and sliced potatoes in a large pan of salted water until soft to the point of a knife. Drain the potatoes and shake in a colander so that the edges fluff up. Drain the potatoes and shake in a colander so that the edges fluff up. In a saucepan, melt the dripping with the horseradish, salt and pepper. In a saucepan, melt the dripping with the horseradish, salt and pepper. Score the beef all over with a sharp knife. Score the beef all over with a sharp knife. Layer all the chopped vegetables in a large oven tray and place the beef on top. Tip the potatoes into another tray. Layer all the chopped vegetables in a large oven tray and place the beef on top. Tip the potatoes into another tray. Ladle most of the horseradish glaze over the top of the vegetables and meat (reserving some for the potatoes). Roast the meat in the oven for 20 minutes then reduce the temperature to 160C/325F/Gas 3 and baste the meat with the dripping. Ladle most of the horseradish glaze over the top of the vegetables and meat (reserving some for the potatoes). Roast the meat in the oven for 20 minutes then reduce the temperature to 160C/325F/Gas 3 and baste the meat with the dripping. Pour the remaining horseradish glaze over the potatoes and place them in the oven to cook for the duration of the beef cooking time. Pour the remaining horseradish glaze over the potatoes and place them in the oven to cook for the duration of the beef cooking time. Roast the meat for two hours,basting it with the dripping every half hour. Roast the meat for two hours,basting it with the dripping every half hour. Allow the meat to rest under foil for 30 minutes before serving. If necessary, you could turn up the oven to crisp the potatoes while the meat is resting. Allow the meat to rest under foil for 30 minutes before serving. If necessary, you could turn up the oven to crisp the potatoes while the meat is resting. | {
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"title": "Nigel Slater's all-in-one roast beef rib recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/all-in-one_rib_roast_75464_16x9.jpg Nigel's horseradish glazed roast rib of beef cooked in beef dripping will not disappoint. Looks impressive. Really easy. 2kg/4lb 8oz Maris Piper potatoes, sliced into thirds 600g/1lb 5oz beef dripping3 tbsp grated fresh horseradish2 tbsp black peppercorns2 tbsp sea salt3.5kg/7lb 11oz rib of beef8 large carrots, chopped into 38 large parsnips, sliced into thirds lengthways 2kg/4lb 8oz Maris Piper potatoes, sliced into thirds 600g/1lb 5oz beef dripping 3 tbsp grated fresh horseradish 2 tbsp black peppercorns 2 tbsp sea salt 3.5kg/7lb 11oz rib of beef 8 large carrots, chopped into 3 8 large parsnips, sliced into thirds lengthways Method Preheat the oven to 220C/425F/Gas 7.Boil the peeled and sliced potatoes in a large pan of salted water until soft to the point of a knife. Drain the potatoes and shake in a colander so that the edges fluff up.In a saucepan, melt the dripping with the horseradish, salt and pepper.Score the beef all over with a sharp knife.Layer all the chopped vegetables in a large oven tray and place the beef on top. Tip the potatoes into another tray.Ladle most of the horseradish glaze over the top of the vegetables and meat (reserving some for the potatoes). Roast the meat in the oven for 20 minutes then reduce the temperature to 160C/325F/Gas 3 and baste the meat with the dripping.Pour the remaining horseradish glaze over the potatoes and place them in the oven to cook for the duration of the beef cooking time.Roast the meat for two hours,basting it with the dripping every half hour.Allow the meat to rest under foil for 30 minutes before serving. If necessary, you could turn up the oven to crisp the potatoes while the meat is resting. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Boil the peeled and sliced potatoes in a large pan of salted water until soft to the point of a knife. Boil the peeled and sliced potatoes in a large pan of salted water until soft to the point of a knife. Drain the potatoes and shake in a colander so that the edges fluff up. Drain the potatoes and shake in a colander so that the edges fluff up. In a saucepan, melt the dripping with the horseradish, salt and pepper. In a saucepan, melt the dripping with the horseradish, salt and pepper. Score the beef all over with a sharp knife. Score the beef all over with a sharp knife. Layer all the chopped vegetables in a large oven tray and place the beef on top. Tip the potatoes into another tray. Layer all the chopped vegetables in a large oven tray and place the beef on top. Tip the potatoes into another tray. Ladle most of the horseradish glaze over the top of the vegetables and meat (reserving some for the potatoes). Roast the meat in the oven for 20 minutes then reduce the temperature to 160C/325F/Gas 3 and baste the meat with the dripping. Ladle most of the horseradish glaze over the top of the vegetables and meat (reserving some for the potatoes). Roast the meat in the oven for 20 minutes then reduce the temperature to 160C/325F/Gas 3 and baste the meat with the dripping. Pour the remaining horseradish glaze over the potatoes and place them in the oven to cook for the duration of the beef cooking time. Pour the remaining horseradish glaze over the potatoes and place them in the oven to cook for the duration of the beef cooking time. Roast the meat for two hours,basting it with the dripping every half hour. Roast the meat for two hours,basting it with the dripping every half hour. Allow the meat to rest under foil for 30 minutes before serving. If necessary, you could turn up the oven to crisp the potatoes while the meat is resting. Allow the meat to rest under foil for 30 minutes before serving. If necessary, you could turn up the oven to crisp the potatoes while the meat is resting."
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} | 8e3af89239ae78bc5c0a285f53ac8170ebd6a8411bba7a0a51e0e526680f9901 | Seafood lasagne recipe
An average of 4.4 out of 5 stars from 14 ratings 1 litre/1 pint 15fl oz milk2 bay leaves1 garlic clove 40g/1½oz unsalted butter, plus extra for greasing50g/2oz plain flour1 tsp English mustardsalt and freshly ground black pepper400g/14oz no-cook lasagne sheets 2 tbsp chopped fresh tarragon400g/14oz assorted fish and seafood of your choice (salmon, cod, prawns, mussels, etc.)large handful baby spinach150g/5oz cheddar, grated 75g/2 ½oz parmesan, grated 1 litre/1 pint 15fl oz milk 2 bay leaves 1 garlic clove 40g/1½oz unsalted butter, plus extra for greasing 50g/2oz plain flour 1 tsp English mustard salt and freshly ground black pepper 400g/14oz no-cook lasagne sheets 2 tbsp chopped fresh tarragon 400g/14oz assorted fish and seafood of your choice (salmon, cod, prawns, mussels, etc.) large handful baby spinach 150g/5oz cheddar, grated 75g/2 ½oz parmesan, grated green saladgarlic bread green salad garlic bread Method Preheat the oven to 180C/365F/Gas 4.Place the milk, bay leaves and garlic into a pan over a medium heat and bring to scalding point (just before boiling point), then remove from heat.Melt the butter in a separate pan over a low heat, then stir in the flour and cook 2-3 minutes, stirring constantly (don't let it turn brown).Remove the bay leaves and garlic from the milk, then add a little of the milk to the flour and butter mixture. Stir to make a paste and cook out for 1-2 minutes, stirring constantly.Gradually add splashes of milk, stirring constantly, until a thick, smooth sauce has formed.Gradually add the rest of the milk, adding a little at a time and bringing to the boil before adding more milk. Repeat until all the milk has been added. Take off the heat, add the mustard and season well with salt and freshly ground black pepper.Place a spoonful or two of the sauce into a greased ovenproof dish to just cover the bottom. Cover with a couple of lasagne sheets.Stir the tarragon, fish, seafood and spinach to the remaining sauce and stir until well combined.Spoon some of the fish sauce mixture onto the llasagne sheets and top with another layer of lasagne sheets. Repeat this layering of fish sauce mixture and lasagne until all of the sauce and pasta have been used up. The final layer should be lasagne sheets. Sprinkle the top with the cheddar cheese and parmesan, then transfer to the oven to bake for 40 minutes, or until the fish is cooked and the topping is golden-brown.Serve at the table in its dish with a bowl of green salad and some garlic bread. Preheat the oven to 180C/365F/Gas 4. Preheat the oven to 180C/365F/Gas 4. Place the milk, bay leaves and garlic into a pan over a medium heat and bring to scalding point (just before boiling point), then remove from heat. Place the milk, bay leaves and garlic into a pan over a medium heat and bring to scalding point (just before boiling point), then remove from heat. Melt the butter in a separate pan over a low heat, then stir in the flour and cook 2-3 minutes, stirring constantly (don't let it turn brown). Melt the butter in a separate pan over a low heat, then stir in the flour and cook 2-3 minutes, stirring constantly (don't let it turn brown). Remove the bay leaves and garlic from the milk, then add a little of the milk to the flour and butter mixture. Stir to make a paste and cook out for 1-2 minutes, stirring constantly. Remove the bay leaves and garlic from the milk, then add a little of the milk to the flour and butter mixture. Stir to make a paste and cook out for 1-2 minutes, stirring constantly. Gradually add splashes of milk, stirring constantly, until a thick, smooth sauce has formed. Gradually add splashes of milk, stirring constantly, until a thick, smooth sauce has formed. Gradually add the rest of the milk, adding a little at a time and bringing to the boil before adding more milk. Repeat until all the milk has been added. Take off the heat, add the mustard and season well with salt and freshly ground black pepper. Gradually add the rest of the milk, adding a little at a time and bringing to the boil before adding more milk. Repeat until all the milk has been added. Take off the heat, add the mustard and season well with salt and freshly ground black pepper. Place a spoonful or two of the sauce into a greased ovenproof dish to just cover the bottom. Cover with a couple of lasagne sheets. Place a spoonful or two of the sauce into a greased ovenproof dish to just cover the bottom. Cover with a couple of lasagne sheets. Stir the tarragon, fish, seafood and spinach to the remaining sauce and stir until well combined. Stir the tarragon, fish, seafood and spinach to the remaining sauce and stir until well combined. Spoon some of the fish sauce mixture onto the llasagne sheets and top with another layer of lasagne sheets. Repeat this layering of fish sauce mixture and lasagne until all of the sauce and pasta have been used up. The final layer should be lasagne sheets. Spoon some of the fish sauce mixture onto the llasagne sheets and top with another layer of lasagne sheets. Repeat this layering of fish sauce mixture and lasagne until all of the sauce and pasta have been used up. The final layer should be lasagne sheets. Sprinkle the top with the cheddar cheese and parmesan, then transfer to the oven to bake for 40 minutes, or until the fish is cooked and the topping is golden-brown. Sprinkle the top with the cheddar cheese and parmesan, then transfer to the oven to bake for 40 minutes, or until the fish is cooked and the topping is golden-brown. Serve at the table in its dish with a bowl of green salad and some garlic bread. Serve at the table in its dish with a bowl of green salad and some garlic bread. | {
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"title": "Seafood lasagne recipe",
"content": "An average of 4.4 out of 5 stars from 14 ratings 1 litre/1 pint 15fl oz milk2 bay leaves1 garlic clove 40g/1½oz unsalted butter, plus extra for greasing50g/2oz plain flour1 tsp English mustardsalt and freshly ground black pepper400g/14oz no-cook lasagne sheets 2 tbsp chopped fresh tarragon400g/14oz assorted fish and seafood of your choice (salmon, cod, prawns, mussels, etc.)large handful baby spinach150g/5oz cheddar, grated 75g/2 ½oz parmesan, grated 1 litre/1 pint 15fl oz milk 2 bay leaves 1 garlic clove 40g/1½oz unsalted butter, plus extra for greasing 50g/2oz plain flour 1 tsp English mustard salt and freshly ground black pepper 400g/14oz no-cook lasagne sheets 2 tbsp chopped fresh tarragon 400g/14oz assorted fish and seafood of your choice (salmon, cod, prawns, mussels, etc.) large handful baby spinach 150g/5oz cheddar, grated 75g/2 ½oz parmesan, grated green saladgarlic bread green salad garlic bread Method Preheat the oven to 180C/365F/Gas 4.Place the milk, bay leaves and garlic into a pan over a medium heat and bring to scalding point (just before boiling point), then remove from heat.Melt the butter in a separate pan over a low heat, then stir in the flour and cook 2-3 minutes, stirring constantly (don't let it turn brown).Remove the bay leaves and garlic from the milk, then add a little of the milk to the flour and butter mixture. Stir to make a paste and cook out for 1-2 minutes, stirring constantly.Gradually add splashes of milk, stirring constantly, until a thick, smooth sauce has formed.Gradually add the rest of the milk, adding a little at a time and bringing to the boil before adding more milk. Repeat until all the milk has been added. Take off the heat, add the mustard and season well with salt and freshly ground black pepper.Place a spoonful or two of the sauce into a greased ovenproof dish to just cover the bottom. Cover with a couple of lasagne sheets.Stir the tarragon, fish, seafood and spinach to the remaining sauce and stir until well combined.Spoon some of the fish sauce mixture onto the llasagne sheets and top with another layer of lasagne sheets. Repeat this layering of fish sauce mixture and lasagne until all of the sauce and pasta have been used up. The final layer should be lasagne sheets. Sprinkle the top with the cheddar cheese and parmesan, then transfer to the oven to bake for 40 minutes, or until the fish is cooked and the topping is golden-brown.Serve at the table in its dish with a bowl of green salad and some garlic bread. Preheat the oven to 180C/365F/Gas 4. Preheat the oven to 180C/365F/Gas 4. Place the milk, bay leaves and garlic into a pan over a medium heat and bring to scalding point (just before boiling point), then remove from heat. Place the milk, bay leaves and garlic into a pan over a medium heat and bring to scalding point (just before boiling point), then remove from heat. Melt the butter in a separate pan over a low heat, then stir in the flour and cook 2-3 minutes, stirring constantly (don't let it turn brown). Melt the butter in a separate pan over a low heat, then stir in the flour and cook 2-3 minutes, stirring constantly (don't let it turn brown). Remove the bay leaves and garlic from the milk, then add a little of the milk to the flour and butter mixture. Stir to make a paste and cook out for 1-2 minutes, stirring constantly. Remove the bay leaves and garlic from the milk, then add a little of the milk to the flour and butter mixture. Stir to make a paste and cook out for 1-2 minutes, stirring constantly. Gradually add splashes of milk, stirring constantly, until a thick, smooth sauce has formed. Gradually add splashes of milk, stirring constantly, until a thick, smooth sauce has formed. Gradually add the rest of the milk, adding a little at a time and bringing to the boil before adding more milk. Repeat until all the milk has been added. Take off the heat, add the mustard and season well with salt and freshly ground black pepper. Gradually add the rest of the milk, adding a little at a time and bringing to the boil before adding more milk. Repeat until all the milk has been added. Take off the heat, add the mustard and season well with salt and freshly ground black pepper. Place a spoonful or two of the sauce into a greased ovenproof dish to just cover the bottom. Cover with a couple of lasagne sheets. Place a spoonful or two of the sauce into a greased ovenproof dish to just cover the bottom. Cover with a couple of lasagne sheets. Stir the tarragon, fish, seafood and spinach to the remaining sauce and stir until well combined. Stir the tarragon, fish, seafood and spinach to the remaining sauce and stir until well combined. Spoon some of the fish sauce mixture onto the llasagne sheets and top with another layer of lasagne sheets. Repeat this layering of fish sauce mixture and lasagne until all of the sauce and pasta have been used up. The final layer should be lasagne sheets. Spoon some of the fish sauce mixture onto the llasagne sheets and top with another layer of lasagne sheets. Repeat this layering of fish sauce mixture and lasagne until all of the sauce and pasta have been used up. The final layer should be lasagne sheets. Sprinkle the top with the cheddar cheese and parmesan, then transfer to the oven to bake for 40 minutes, or until the fish is cooked and the topping is golden-brown. Sprinkle the top with the cheddar cheese and parmesan, then transfer to the oven to bake for 40 minutes, or until the fish is cooked and the topping is golden-brown. Serve at the table in its dish with a bowl of green salad and some garlic bread. Serve at the table in its dish with a bowl of green salad and some garlic bread."
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} | cd294433c225eaca64017844df1e5066921b689cfe57578763769b008819f6a0 | Cow crumble recipe
An average of 4.7 out of 5 stars from 3 ratings Savoury crumbles are a great way of using up leftover stew. In this version the ‘crumble’ crust is made from grated potatoes and parsnips and is cooked with a bone standing upright in the middle to enrich the meat. 6 tbsp olive oil2kg/4lb 8oz cubed beef (mixture of chuck, skirt and shin)about 500ml/18fl oz beef stock3 carrots, roughly chopped3 celery sticks, roughly chopped 3 white onions, roughly chopped3 tbsp plain floursalt and freshly ground black pepper8 sprigs thyme2 bay leaves20cm/8in piece beef shin bone 6 tbsp olive oil 2kg/4lb 8oz cubed beef (mixture of chuck, skirt and shin) about 500ml/18fl oz beef stock 3 carrots, roughly chopped 3 celery sticks, roughly chopped 3 white onions, roughly chopped 3 tbsp plain flour salt and freshly ground black pepper 8 sprigs thyme 2 bay leaves 20cm/8in piece beef shin bone 2 large potatoes4 large parsnips, peeled125g/4½oz butter2 tbsp black mustard seeds 2 large potatoes 4 large parsnips, peeled 125g/4½oz butter 2 tbsp black mustard seeds Method Preheat the oven to 160C/325F/Gas 3.Heat four tablespoons of olive oil in a large oven-proof dish.Brown the cubed beef on a moderate to high heat, in roughly four batches, reserving the meat in a bowl as you go.Add a couple of ladlefuls of stock to the dish and scrape the base of the dish with a wooden spoon to release the caramelised sediment. Pour into the bowl with the browned meat.Heat two more tablespoons of olive oil in the same dish and soften the roughly chopped carrots, celery and onion.Return the meat to the dish and scatter over the flour. Allow to cook for a couple of minutes.Pour over enough stock to almost cover the meat, season with salt and freshly ground black pepper and then stir the contents well.Add the thyme and bay leaf and leave to simmer on a low heat.For the crust, using a course grater or the grater setting of a food processor, grate the potatoes and peeled parsnips.In another pan, melt the butter with the mustard seeds.Toss the potatoes and parsnip in the melted butter and mustard seeds, evenly coating every strand.Spread the parsnip potato crust over the stew.Make a little gap in the middle of the crust and poke the bone into it, so that it stands upright.Cover in foil and bake for two hours, removing the foil after one hour so to allow the crust to go crisp. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Heat four tablespoons of olive oil in a large oven-proof dish. Heat four tablespoons of olive oil in a large oven-proof dish. Brown the cubed beef on a moderate to high heat, in roughly four batches, reserving the meat in a bowl as you go. Brown the cubed beef on a moderate to high heat, in roughly four batches, reserving the meat in a bowl as you go. Add a couple of ladlefuls of stock to the dish and scrape the base of the dish with a wooden spoon to release the caramelised sediment. Pour into the bowl with the browned meat. Add a couple of ladlefuls of stock to the dish and scrape the base of the dish with a wooden spoon to release the caramelised sediment. Pour into the bowl with the browned meat. Heat two more tablespoons of olive oil in the same dish and soften the roughly chopped carrots, celery and onion. Heat two more tablespoons of olive oil in the same dish and soften the roughly chopped carrots, celery and onion. Return the meat to the dish and scatter over the flour. Allow to cook for a couple of minutes. Return the meat to the dish and scatter over the flour. Allow to cook for a couple of minutes. Pour over enough stock to almost cover the meat, season with salt and freshly ground black pepper and then stir the contents well. Pour over enough stock to almost cover the meat, season with salt and freshly ground black pepper and then stir the contents well. Add the thyme and bay leaf and leave to simmer on a low heat. Add the thyme and bay leaf and leave to simmer on a low heat. For the crust, using a course grater or the grater setting of a food processor, grate the potatoes and peeled parsnips. For the crust, using a course grater or the grater setting of a food processor, grate the potatoes and peeled parsnips. In another pan, melt the butter with the mustard seeds. In another pan, melt the butter with the mustard seeds. Toss the potatoes and parsnip in the melted butter and mustard seeds, evenly coating every strand. Toss the potatoes and parsnip in the melted butter and mustard seeds, evenly coating every strand. Spread the parsnip potato crust over the stew. Spread the parsnip potato crust over the stew. Make a little gap in the middle of the crust and poke the bone into it, so that it stands upright. Make a little gap in the middle of the crust and poke the bone into it, so that it stands upright. Cover in foil and bake for two hours, removing the foil after one hour so to allow the crust to go crisp. Cover in foil and bake for two hours, removing the foil after one hour so to allow the crust to go crisp. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings Savoury crumbles are a great way of using up leftover stew. In this version the ‘crumble’ crust is made from grated potatoes and parsnips and is cooked with a bone standing upright in the middle to enrich the meat. 6 tbsp olive oil2kg/4lb 8oz cubed beef (mixture of chuck, skirt and shin)about 500ml/18fl oz beef stock3 carrots, roughly chopped3 celery sticks, roughly chopped 3 white onions, roughly chopped3 tbsp plain floursalt and freshly ground black pepper8 sprigs thyme2 bay leaves20cm/8in piece beef shin bone 6 tbsp olive oil 2kg/4lb 8oz cubed beef (mixture of chuck, skirt and shin) about 500ml/18fl oz beef stock 3 carrots, roughly chopped 3 celery sticks, roughly chopped 3 white onions, roughly chopped 3 tbsp plain flour salt and freshly ground black pepper 8 sprigs thyme 2 bay leaves 20cm/8in piece beef shin bone 2 large potatoes4 large parsnips, peeled125g/4½oz butter2 tbsp black mustard seeds 2 large potatoes 4 large parsnips, peeled 125g/4½oz butter 2 tbsp black mustard seeds Method Preheat the oven to 160C/325F/Gas 3.Heat four tablespoons of olive oil in a large oven-proof dish.Brown the cubed beef on a moderate to high heat, in roughly four batches, reserving the meat in a bowl as you go.Add a couple of ladlefuls of stock to the dish and scrape the base of the dish with a wooden spoon to release the caramelised sediment. Pour into the bowl with the browned meat.Heat two more tablespoons of olive oil in the same dish and soften the roughly chopped carrots, celery and onion.Return the meat to the dish and scatter over the flour. Allow to cook for a couple of minutes.Pour over enough stock to almost cover the meat, season with salt and freshly ground black pepper and then stir the contents well.Add the thyme and bay leaf and leave to simmer on a low heat.For the crust, using a course grater or the grater setting of a food processor, grate the potatoes and peeled parsnips.In another pan, melt the butter with the mustard seeds.Toss the potatoes and parsnip in the melted butter and mustard seeds, evenly coating every strand.Spread the parsnip potato crust over the stew.Make a little gap in the middle of the crust and poke the bone into it, so that it stands upright.Cover in foil and bake for two hours, removing the foil after one hour so to allow the crust to go crisp. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Heat four tablespoons of olive oil in a large oven-proof dish. Heat four tablespoons of olive oil in a large oven-proof dish. Brown the cubed beef on a moderate to high heat, in roughly four batches, reserving the meat in a bowl as you go. Brown the cubed beef on a moderate to high heat, in roughly four batches, reserving the meat in a bowl as you go. Add a couple of ladlefuls of stock to the dish and scrape the base of the dish with a wooden spoon to release the caramelised sediment. Pour into the bowl with the browned meat. Add a couple of ladlefuls of stock to the dish and scrape the base of the dish with a wooden spoon to release the caramelised sediment. Pour into the bowl with the browned meat. Heat two more tablespoons of olive oil in the same dish and soften the roughly chopped carrots, celery and onion. Heat two more tablespoons of olive oil in the same dish and soften the roughly chopped carrots, celery and onion. Return the meat to the dish and scatter over the flour. Allow to cook for a couple of minutes. Return the meat to the dish and scatter over the flour. Allow to cook for a couple of minutes. Pour over enough stock to almost cover the meat, season with salt and freshly ground black pepper and then stir the contents well. Pour over enough stock to almost cover the meat, season with salt and freshly ground black pepper and then stir the contents well. Add the thyme and bay leaf and leave to simmer on a low heat. Add the thyme and bay leaf and leave to simmer on a low heat. For the crust, using a course grater or the grater setting of a food processor, grate the potatoes and peeled parsnips. For the crust, using a course grater or the grater setting of a food processor, grate the potatoes and peeled parsnips. In another pan, melt the butter with the mustard seeds. In another pan, melt the butter with the mustard seeds. Toss the potatoes and parsnip in the melted butter and mustard seeds, evenly coating every strand. Toss the potatoes and parsnip in the melted butter and mustard seeds, evenly coating every strand. Spread the parsnip potato crust over the stew. Spread the parsnip potato crust over the stew. Make a little gap in the middle of the crust and poke the bone into it, so that it stands upright. Make a little gap in the middle of the crust and poke the bone into it, so that it stands upright. Cover in foil and bake for two hours, removing the foil after one hour so to allow the crust to go crisp. Cover in foil and bake for two hours, removing the foil after one hour so to allow the crust to go crisp."
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} | f2063310010a5349d23c0d6edab14f9d184e0eb614551087208a59cec27da241 | Salmon lasagne with a kale and lemon sauce recipe
An average of 4.7 out of 5 stars from 3 ratings This fish lasagne is much quicker to prepare than the normal meat version. Serve with a seasonal salad. 75g/2½oz butter2 banana shallots, finely chopped300ml/10fl oz Champagne or dry white wine 300ml/10fl oz fish stock300ml/10fl oz double cream1 lemon, zest only200g/7oz Gruyère cheese, grated8 leaves curly kale400g/14oz fresh salmon, thinly slicedhandful basil leaves400g/14oz fresh lasagne sheets 75g/2½oz butter 2 banana shallots, finely chopped 300ml/10fl oz Champagne or dry white wine 300ml/10fl oz fish stock 300ml/10fl oz double cream 1 lemon, zest only 200g/7oz Gruyère cheese, grated 8 leaves curly kale 400g/14oz fresh salmon, thinly sliced handful basil leaves 400g/14oz fresh lasagne sheets 2 bunches fresh rocket1 bunch watercress3 tbsp olive oil1 tbsp white wine vinegar1 tsp Dijon mustard 2 bunches fresh rocket 1 bunch watercress 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp Dijon mustard Method Preheat the oven to 180C/160C Fan/Gas 4.For the salmon lasagne, heat the butter in a saucepan over a medium heat. Add the shallots and cook for 2-3 minutes until soft and translucent. Increase the heat, pour in the champagne and cook until the volume of liquid has reduced by half. Add the stock and again reduce by half. Reduce the heat and then add the double cream and cook until reduced and thickened. Stir in the lemon zest and half the cheese. Set aside.Blanch the kale in a pan of boiling water for 2 minutes, then drain thoroughly. Place on a plate and pat dry using kitchen paper.In a large oven proof dish, start to layer the lasagne. Spread the sauce on the bottom, add a layer of kale, then salmon, basil, pasta sheets. Repeat the layers until the dish is nearly full. Finish with a layer of sauce and grated cheese. Bake for 20-25 minutes or until bubbling and golden-brown.For the green salad, mix the rocket and watercress in a large bowl. Beat the oil, vinegar and mustard together in a small bowl. Just before serving add the dressing to the leaves and toss.To serve, place a slice of salmon lasagne on each serving plate and serve the salad on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the salmon lasagne, heat the butter in a saucepan over a medium heat. Add the shallots and cook for 2-3 minutes until soft and translucent. For the salmon lasagne, heat the butter in a saucepan over a medium heat. Add the shallots and cook for 2-3 minutes until soft and translucent. Increase the heat, pour in the champagne and cook until the volume of liquid has reduced by half. Add the stock and again reduce by half. Reduce the heat and then add the double cream and cook until reduced and thickened. Stir in the lemon zest and half the cheese. Set aside. Increase the heat, pour in the champagne and cook until the volume of liquid has reduced by half. Add the stock and again reduce by half. Reduce the heat and then add the double cream and cook until reduced and thickened. Stir in the lemon zest and half the cheese. Set aside. Blanch the kale in a pan of boiling water for 2 minutes, then drain thoroughly. Place on a plate and pat dry using kitchen paper. Blanch the kale in a pan of boiling water for 2 minutes, then drain thoroughly. Place on a plate and pat dry using kitchen paper. In a large oven proof dish, start to layer the lasagne. Spread the sauce on the bottom, add a layer of kale, then salmon, basil, pasta sheets. Repeat the layers until the dish is nearly full. Finish with a layer of sauce and grated cheese. Bake for 20-25 minutes or until bubbling and golden-brown. In a large oven proof dish, start to layer the lasagne. Spread the sauce on the bottom, add a layer of kale, then salmon, basil, pasta sheets. Repeat the layers until the dish is nearly full. Finish with a layer of sauce and grated cheese. Bake for 20-25 minutes or until bubbling and golden-brown. For the green salad, mix the rocket and watercress in a large bowl. Beat the oil, vinegar and mustard together in a small bowl. Just before serving add the dressing to the leaves and toss. For the green salad, mix the rocket and watercress in a large bowl. Beat the oil, vinegar and mustard together in a small bowl. Just before serving add the dressing to the leaves and toss. To serve, place a slice of salmon lasagne on each serving plate and serve the salad on the side. To serve, place a slice of salmon lasagne on each serving plate and serve the salad on the side. | {
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"title": "Salmon lasagne with a kale and lemon sauce recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings This fish lasagne is much quicker to prepare than the normal meat version. Serve with a seasonal salad. 75g/2½oz butter2 banana shallots, finely chopped300ml/10fl oz Champagne or dry white wine 300ml/10fl oz fish stock300ml/10fl oz double cream1 lemon, zest only200g/7oz Gruyère cheese, grated8 leaves curly kale400g/14oz fresh salmon, thinly slicedhandful basil leaves400g/14oz fresh lasagne sheets 75g/2½oz butter 2 banana shallots, finely chopped 300ml/10fl oz Champagne or dry white wine 300ml/10fl oz fish stock 300ml/10fl oz double cream 1 lemon, zest only 200g/7oz Gruyère cheese, grated 8 leaves curly kale 400g/14oz fresh salmon, thinly sliced handful basil leaves 400g/14oz fresh lasagne sheets 2 bunches fresh rocket1 bunch watercress3 tbsp olive oil1 tbsp white wine vinegar1 tsp Dijon mustard 2 bunches fresh rocket 1 bunch watercress 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp Dijon mustard Method Preheat the oven to 180C/160C Fan/Gas 4.For the salmon lasagne, heat the butter in a saucepan over a medium heat. Add the shallots and cook for 2-3 minutes until soft and translucent. Increase the heat, pour in the champagne and cook until the volume of liquid has reduced by half. Add the stock and again reduce by half. Reduce the heat and then add the double cream and cook until reduced and thickened. Stir in the lemon zest and half the cheese. Set aside.Blanch the kale in a pan of boiling water for 2 minutes, then drain thoroughly. Place on a plate and pat dry using kitchen paper.In a large oven proof dish, start to layer the lasagne. Spread the sauce on the bottom, add a layer of kale, then salmon, basil, pasta sheets. Repeat the layers until the dish is nearly full. Finish with a layer of sauce and grated cheese. Bake for 20-25 minutes or until bubbling and golden-brown.For the green salad, mix the rocket and watercress in a large bowl. Beat the oil, vinegar and mustard together in a small bowl. Just before serving add the dressing to the leaves and toss.To serve, place a slice of salmon lasagne on each serving plate and serve the salad on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. For the salmon lasagne, heat the butter in a saucepan over a medium heat. Add the shallots and cook for 2-3 minutes until soft and translucent. For the salmon lasagne, heat the butter in a saucepan over a medium heat. Add the shallots and cook for 2-3 minutes until soft and translucent. Increase the heat, pour in the champagne and cook until the volume of liquid has reduced by half. Add the stock and again reduce by half. Reduce the heat and then add the double cream and cook until reduced and thickened. Stir in the lemon zest and half the cheese. Set aside. Increase the heat, pour in the champagne and cook until the volume of liquid has reduced by half. Add the stock and again reduce by half. Reduce the heat and then add the double cream and cook until reduced and thickened. Stir in the lemon zest and half the cheese. Set aside. Blanch the kale in a pan of boiling water for 2 minutes, then drain thoroughly. Place on a plate and pat dry using kitchen paper. Blanch the kale in a pan of boiling water for 2 minutes, then drain thoroughly. Place on a plate and pat dry using kitchen paper. In a large oven proof dish, start to layer the lasagne. Spread the sauce on the bottom, add a layer of kale, then salmon, basil, pasta sheets. Repeat the layers until the dish is nearly full. Finish with a layer of sauce and grated cheese. Bake for 20-25 minutes or until bubbling and golden-brown. In a large oven proof dish, start to layer the lasagne. Spread the sauce on the bottom, add a layer of kale, then salmon, basil, pasta sheets. Repeat the layers until the dish is nearly full. Finish with a layer of sauce and grated cheese. Bake for 20-25 minutes or until bubbling and golden-brown. For the green salad, mix the rocket and watercress in a large bowl. Beat the oil, vinegar and mustard together in a small bowl. Just before serving add the dressing to the leaves and toss. For the green salad, mix the rocket and watercress in a large bowl. Beat the oil, vinegar and mustard together in a small bowl. Just before serving add the dressing to the leaves and toss. To serve, place a slice of salmon lasagne on each serving plate and serve the salad on the side. To serve, place a slice of salmon lasagne on each serving plate and serve the salad on the side."
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} | 139a94af34408ae85294688208325c3e2ab1b028f77cc90075f4af4cc8743af2 | Lobster roll with burger sauce recipe
Lobster roll with burger sauce and pickles An average of 5.0 out of 5 stars from 2 ratings This is quite the burger! A prawn and lobster patty with vintage cheddar, burger sauce and, if you like, lobster claw meat and pickles to garnish. 300g/10½oz cooked small prawns, half roughly chopped, half left whole50g/1¾oz double cream10g/⅓oz pickled ginger, finely chopped200g/7oz cooked lobster meat diced into 1cm/½in pieces (save the claw meat to garnish if possible)2 spring onions, sliced thin into rounds1 lemon, zest, only1 lime, zest only15g/½oz fresh chives, snipped15g/½oz fresh chervil, finely choppedvegetable oil, for frying25g/1oz buttersalt and freshly ground black pepper 300g/10½oz cooked small prawns, half roughly chopped, half left whole 50g/1¾oz double cream 10g/⅓oz pickled ginger, finely chopped 200g/7oz cooked lobster meat diced into 1cm/½in pieces (save the claw meat to garnish if possible) 2 spring onions, sliced thin into rounds 1 lemon, zest, only 1 lime, zest only 15g/½oz fresh chives, snipped 15g/½oz fresh chervil, finely chopped vegetable oil, for frying 25g/1oz butter salt and freshly ground black pepper 150g/5½oz mayonnaise40g/1½oz tomato ketchup30g/1oz American mustard10g/⅓oz Dijon mustard2 tbsp gherkin pickle liquid 150g/5½oz mayonnaise 40g/1½oz tomato ketchup 30g/1oz American mustard 10g/⅓oz Dijon mustard 2 tbsp gherkin pickle liquid 4 brioche burger bunsburger sauce (see above)4 lobster patties (see above)8 large Little Gem lettuce leaves 4 slices beef tomato4 slices mature cheddar 12 thin slices gherkin4 thick round slices pickled gherkins (optional) 4 brioche burger buns burger sauce (see above) 4 lobster patties (see above) 8 large Little Gem lettuce leaves 4 slices beef tomato 4 slices mature cheddar 12 thin slices gherkin 4 thick round slices pickled gherkins (optional) Method To make the lobster patties, blend the whole prawns in a food processor to a fine paste.Put the blended prawns into a bowl, add the cream and ginger and mix well. Add the chopped prawns along with the diced lobster meat, spring onions, citrus zest, chives, chervil and salt and freshly ground black pepper to taste. Stir to combine well. To check the seasoning, heat a dash of oil in a pan and fry a little of the mixture until cooked. Taste and add more salt (or lemon and lime zest) if needed.Divide the mixture into balls that weigh around 80g/3oz each, then form a burger shape with your hands. Put the patties on a tray and store in the fridge until you are ready to cook them.When you are ready to cook the patties, heat some vegetable oil with the butter in a frying pan and fry on both sides for 3 minutes, or until golden-brown and cooked through. Alternatively, you can cook on a pre-heated barbecue. To make the burger sauce, combine all the ingredients in a bowl and whisk well, add to a bottle with a nozzle and set aside. To assemble, preheat the grill to hot. Toast the brioche buns and spread a generous amount of burger sauce onto each of the toasted sides of the burger bun. Lay the lettuce onto the base. Season the tomato with salt and freshly ground pepper, then place this on top. Put a piece of cheese on top of each lobster patty and cook under the grill until the cheese has lightly melted. Place each patty on top of the tomatoes. Lay the thin slices of gherkin over the grilled cheese on each patty, followed by the bun top.If you have lobster meat to garnish, place a lobster claw and a thick round gherkin on top of each bun and push a burger stick through to hold it all together. To make the lobster patties, blend the whole prawns in a food processor to a fine paste. To make the lobster patties, blend the whole prawns in a food processor to a fine paste. Put the blended prawns into a bowl, add the cream and ginger and mix well. Add the chopped prawns along with the diced lobster meat, spring onions, citrus zest, chives, chervil and salt and freshly ground black pepper to taste. Stir to combine well. Put the blended prawns into a bowl, add the cream and ginger and mix well. Add the chopped prawns along with the diced lobster meat, spring onions, citrus zest, chives, chervil and salt and freshly ground black pepper to taste. Stir to combine well. To check the seasoning, heat a dash of oil in a pan and fry a little of the mixture until cooked. Taste and add more salt (or lemon and lime zest) if needed. To check the seasoning, heat a dash of oil in a pan and fry a little of the mixture until cooked. Taste and add more salt (or lemon and lime zest) if needed. Divide the mixture into balls that weigh around 80g/3oz each, then form a burger shape with your hands. Put the patties on a tray and store in the fridge until you are ready to cook them. Divide the mixture into balls that weigh around 80g/3oz each, then form a burger shape with your hands. Put the patties on a tray and store in the fridge until you are ready to cook them. When you are ready to cook the patties, heat some vegetable oil with the butter in a frying pan and fry on both sides for 3 minutes, or until golden-brown and cooked through. Alternatively, you can cook on a pre-heated barbecue. When you are ready to cook the patties, heat some vegetable oil with the butter in a frying pan and fry on both sides for 3 minutes, or until golden-brown and cooked through. Alternatively, you can cook on a pre-heated barbecue. To make the burger sauce, combine all the ingredients in a bowl and whisk well, add to a bottle with a nozzle and set aside. To make the burger sauce, combine all the ingredients in a bowl and whisk well, add to a bottle with a nozzle and set aside. To assemble, preheat the grill to hot. Toast the brioche buns and spread a generous amount of burger sauce onto each of the toasted sides of the burger bun. Lay the lettuce onto the base. Season the tomato with salt and freshly ground pepper, then place this on top. Put a piece of cheese on top of each lobster patty and cook under the grill until the cheese has lightly melted. Place each patty on top of the tomatoes. Lay the thin slices of gherkin over the grilled cheese on each patty, followed by the bun top. To assemble, preheat the grill to hot. Toast the brioche buns and spread a generous amount of burger sauce onto each of the toasted sides of the burger bun. Lay the lettuce onto the base. Season the tomato with salt and freshly ground pepper, then place this on top. Put a piece of cheese on top of each lobster patty and cook under the grill until the cheese has lightly melted. Place each patty on top of the tomatoes. Lay the thin slices of gherkin over the grilled cheese on each patty, followed by the bun top. If you have lobster meat to garnish, place a lobster claw and a thick round gherkin on top of each bun and push a burger stick through to hold it all together. If you have lobster meat to garnish, place a lobster claw and a thick round gherkin on top of each bun and push a burger stick through to hold it all together. | {
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"title": "Lobster roll with burger sauce recipe",
"content": "Lobster roll with burger sauce and pickles An average of 5.0 out of 5 stars from 2 ratings This is quite the burger! A prawn and lobster patty with vintage cheddar, burger sauce and, if you like, lobster claw meat and pickles to garnish. 300g/10½oz cooked small prawns, half roughly chopped, half left whole50g/1¾oz double cream10g/⅓oz pickled ginger, finely chopped200g/7oz cooked lobster meat diced into 1cm/½in pieces (save the claw meat to garnish if possible)2 spring onions, sliced thin into rounds1 lemon, zest, only1 lime, zest only15g/½oz fresh chives, snipped15g/½oz fresh chervil, finely choppedvegetable oil, for frying25g/1oz buttersalt and freshly ground black pepper 300g/10½oz cooked small prawns, half roughly chopped, half left whole 50g/1¾oz double cream 10g/⅓oz pickled ginger, finely chopped 200g/7oz cooked lobster meat diced into 1cm/½in pieces (save the claw meat to garnish if possible) 2 spring onions, sliced thin into rounds 1 lemon, zest, only 1 lime, zest only 15g/½oz fresh chives, snipped 15g/½oz fresh chervil, finely chopped vegetable oil, for frying 25g/1oz butter salt and freshly ground black pepper 150g/5½oz mayonnaise40g/1½oz tomato ketchup30g/1oz American mustard10g/⅓oz Dijon mustard2 tbsp gherkin pickle liquid 150g/5½oz mayonnaise 40g/1½oz tomato ketchup 30g/1oz American mustard 10g/⅓oz Dijon mustard 2 tbsp gherkin pickle liquid 4 brioche burger bunsburger sauce (see above)4 lobster patties (see above)8 large Little Gem lettuce leaves 4 slices beef tomato4 slices mature cheddar 12 thin slices gherkin4 thick round slices pickled gherkins (optional) 4 brioche burger buns burger sauce (see above) 4 lobster patties (see above) 8 large Little Gem lettuce leaves 4 slices beef tomato 4 slices mature cheddar 12 thin slices gherkin 4 thick round slices pickled gherkins (optional) Method To make the lobster patties, blend the whole prawns in a food processor to a fine paste.Put the blended prawns into a bowl, add the cream and ginger and mix well. Add the chopped prawns along with the diced lobster meat, spring onions, citrus zest, chives, chervil and salt and freshly ground black pepper to taste. Stir to combine well. To check the seasoning, heat a dash of oil in a pan and fry a little of the mixture until cooked. Taste and add more salt (or lemon and lime zest) if needed.Divide the mixture into balls that weigh around 80g/3oz each, then form a burger shape with your hands. Put the patties on a tray and store in the fridge until you are ready to cook them.When you are ready to cook the patties, heat some vegetable oil with the butter in a frying pan and fry on both sides for 3 minutes, or until golden-brown and cooked through. Alternatively, you can cook on a pre-heated barbecue. To make the burger sauce, combine all the ingredients in a bowl and whisk well, add to a bottle with a nozzle and set aside. To assemble, preheat the grill to hot. Toast the brioche buns and spread a generous amount of burger sauce onto each of the toasted sides of the burger bun. Lay the lettuce onto the base. Season the tomato with salt and freshly ground pepper, then place this on top. Put a piece of cheese on top of each lobster patty and cook under the grill until the cheese has lightly melted. Place each patty on top of the tomatoes. Lay the thin slices of gherkin over the grilled cheese on each patty, followed by the bun top.If you have lobster meat to garnish, place a lobster claw and a thick round gherkin on top of each bun and push a burger stick through to hold it all together. To make the lobster patties, blend the whole prawns in a food processor to a fine paste. To make the lobster patties, blend the whole prawns in a food processor to a fine paste. Put the blended prawns into a bowl, add the cream and ginger and mix well. Add the chopped prawns along with the diced lobster meat, spring onions, citrus zest, chives, chervil and salt and freshly ground black pepper to taste. Stir to combine well. Put the blended prawns into a bowl, add the cream and ginger and mix well. Add the chopped prawns along with the diced lobster meat, spring onions, citrus zest, chives, chervil and salt and freshly ground black pepper to taste. Stir to combine well. To check the seasoning, heat a dash of oil in a pan and fry a little of the mixture until cooked. Taste and add more salt (or lemon and lime zest) if needed. To check the seasoning, heat a dash of oil in a pan and fry a little of the mixture until cooked. Taste and add more salt (or lemon and lime zest) if needed. Divide the mixture into balls that weigh around 80g/3oz each, then form a burger shape with your hands. Put the patties on a tray and store in the fridge until you are ready to cook them. Divide the mixture into balls that weigh around 80g/3oz each, then form a burger shape with your hands. Put the patties on a tray and store in the fridge until you are ready to cook them. When you are ready to cook the patties, heat some vegetable oil with the butter in a frying pan and fry on both sides for 3 minutes, or until golden-brown and cooked through. Alternatively, you can cook on a pre-heated barbecue. When you are ready to cook the patties, heat some vegetable oil with the butter in a frying pan and fry on both sides for 3 minutes, or until golden-brown and cooked through. Alternatively, you can cook on a pre-heated barbecue. To make the burger sauce, combine all the ingredients in a bowl and whisk well, add to a bottle with a nozzle and set aside. To make the burger sauce, combine all the ingredients in a bowl and whisk well, add to a bottle with a nozzle and set aside. To assemble, preheat the grill to hot. Toast the brioche buns and spread a generous amount of burger sauce onto each of the toasted sides of the burger bun. Lay the lettuce onto the base. Season the tomato with salt and freshly ground pepper, then place this on top. Put a piece of cheese on top of each lobster patty and cook under the grill until the cheese has lightly melted. Place each patty on top of the tomatoes. Lay the thin slices of gherkin over the grilled cheese on each patty, followed by the bun top. To assemble, preheat the grill to hot. Toast the brioche buns and spread a generous amount of burger sauce onto each of the toasted sides of the burger bun. Lay the lettuce onto the base. Season the tomato with salt and freshly ground pepper, then place this on top. Put a piece of cheese on top of each lobster patty and cook under the grill until the cheese has lightly melted. Place each patty on top of the tomatoes. Lay the thin slices of gherkin over the grilled cheese on each patty, followed by the bun top. If you have lobster meat to garnish, place a lobster claw and a thick round gherkin on top of each bun and push a burger stick through to hold it all together. If you have lobster meat to garnish, place a lobster claw and a thick round gherkin on top of each bun and push a burger stick through to hold it all together."
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} | 05d2a4c6a954835f43011296c852e4aee546e0dc76b141084ff49998459f5072 | Winter mushroom and squash lasagne recipe
An average of 4.0 out of 5 stars from 2 ratings The ultimate winter warmer, packed with mushrooms, squash, chestnuts and creamy cheesy spinach layers. Perfect post winter walk! 2 tbsp olive oil, for frying½ butternut squash, peeled and cut into cubes500g/1lb 2oz mixed wild mushrooms, chopped100g/3½oz chestnut mushrooms, chopped150g/5½oz cooked chestnuts, chopped 2 garlic cloves, crushed1 tbsp chopped fresh thyme 2 tbsp olive oil, for frying ½ butternut squash, peeled and cut into cubes 500g/1lb 2oz mixed wild mushrooms, chopped 100g/3½oz chestnut mushrooms, chopped 150g/5½oz cooked chestnuts, chopped 2 garlic cloves, crushed 1 tbsp chopped fresh thyme 200g/7oz baby spinach leaves250g/9oz ricotta 100g/3½oz Parmesan, grated 1–2 free-range eggs, beatensalt and freshly ground black pepper 200g/7oz baby spinach leaves 250g/9oz ricotta 100g/3½oz Parmesan, grated 1–2 free-range eggs, beaten salt and freshly ground black pepper 100g/3½oz unsalted butter75g/2¾oz plain flour 500ml/18fl oz whole milk, warm200ml/7fl oz double cream, warm 150g/5½oz Parmesan, grated, plus extra for sprinklinggrating fresh nutmeg salt and freshly ground black pepper 100g/3½oz unsalted butter 75g/2¾oz plain flour 500ml/18fl oz whole milk, warm 200ml/7fl oz double cream, warm 150g/5½oz Parmesan, grated, plus extra for sprinkling grating fresh nutmeg salt and freshly ground black pepper 12 fresh lasagne sheets 25g/1oz butter, plus extra for greasing100g/3½oz parmesan cheese, grated 12 fresh lasagne sheets 25g/1oz butter, plus extra for greasing 100g/3½oz parmesan cheese, grated Method To make the mushrooms and squash, heat the oil in a large frying pan and fry the squash for 10 minutes. Add the mushrooms and cook until coloured, this will take 3–4 minutes. Add the chestnuts, garlic and thyme. Set aside. To make the spinach later, heat a frying pan and dry fry the spinach until wilted. Drain the spinach of any liquid then finely chop. Place the spinach, ricotta, Parmesan and eggs in a bowl and mix together. Season with salt and pepper. Set aside. To make the white sauce, melt the butter in a saucepan. Beat in the flour and cook for 1–2 minutes. Slowly add the milk and cream and whisk well, making sure the milk is absorbed before adding more. Boil for a few minutes and then add the Parmesan and nutmeg. Season with salt and pepper. Set aside. To make the lasagne, preheat the oven to 200C/180C Fan/Gas 6 and grease a rectangular baking dish. Build the lasagne by adding all of the elements to the dish, layer by layer. Finish with some white sauce and top with the Parmesan. Dot with the butter.Bake for 30 minutes. Leave to cool slightly and then serve. To make the mushrooms and squash, heat the oil in a large frying pan and fry the squash for 10 minutes. Add the mushrooms and cook until coloured, this will take 3–4 minutes. Add the chestnuts, garlic and thyme. Set aside. To make the mushrooms and squash, heat the oil in a large frying pan and fry the squash for 10 minutes. Add the mushrooms and cook until coloured, this will take 3–4 minutes. Add the chestnuts, garlic and thyme. Set aside. To make the spinach later, heat a frying pan and dry fry the spinach until wilted. Drain the spinach of any liquid then finely chop. Place the spinach, ricotta, Parmesan and eggs in a bowl and mix together. Season with salt and pepper. Set aside. To make the spinach later, heat a frying pan and dry fry the spinach until wilted. Drain the spinach of any liquid then finely chop. Place the spinach, ricotta, Parmesan and eggs in a bowl and mix together. Season with salt and pepper. Set aside. To make the white sauce, melt the butter in a saucepan. Beat in the flour and cook for 1–2 minutes. Slowly add the milk and cream and whisk well, making sure the milk is absorbed before adding more. Boil for a few minutes and then add the Parmesan and nutmeg. Season with salt and pepper. Set aside. To make the white sauce, melt the butter in a saucepan. Beat in the flour and cook for 1–2 minutes. Slowly add the milk and cream and whisk well, making sure the milk is absorbed before adding more. Boil for a few minutes and then add the Parmesan and nutmeg. Season with salt and pepper. Set aside. To make the lasagne, preheat the oven to 200C/180C Fan/Gas 6 and grease a rectangular baking dish. To make the lasagne, preheat the oven to 200C/180C Fan/Gas 6 and grease a rectangular baking dish. Build the lasagne by adding all of the elements to the dish, layer by layer. Finish with some white sauce and top with the Parmesan. Dot with the butter. Build the lasagne by adding all of the elements to the dish, layer by layer. Finish with some white sauce and top with the Parmesan. Dot with the butter. Bake for 30 minutes. Leave to cool slightly and then serve. Bake for 30 minutes. Leave to cool slightly and then serve. | {
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"title": "Winter mushroom and squash lasagne recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings The ultimate winter warmer, packed with mushrooms, squash, chestnuts and creamy cheesy spinach layers. Perfect post winter walk! 2 tbsp olive oil, for frying½ butternut squash, peeled and cut into cubes500g/1lb 2oz mixed wild mushrooms, chopped100g/3½oz chestnut mushrooms, chopped150g/5½oz cooked chestnuts, chopped 2 garlic cloves, crushed1 tbsp chopped fresh thyme 2 tbsp olive oil, for frying ½ butternut squash, peeled and cut into cubes 500g/1lb 2oz mixed wild mushrooms, chopped 100g/3½oz chestnut mushrooms, chopped 150g/5½oz cooked chestnuts, chopped 2 garlic cloves, crushed 1 tbsp chopped fresh thyme 200g/7oz baby spinach leaves250g/9oz ricotta 100g/3½oz Parmesan, grated 1–2 free-range eggs, beatensalt and freshly ground black pepper 200g/7oz baby spinach leaves 250g/9oz ricotta 100g/3½oz Parmesan, grated 1–2 free-range eggs, beaten salt and freshly ground black pepper 100g/3½oz unsalted butter75g/2¾oz plain flour 500ml/18fl oz whole milk, warm200ml/7fl oz double cream, warm 150g/5½oz Parmesan, grated, plus extra for sprinklinggrating fresh nutmeg salt and freshly ground black pepper 100g/3½oz unsalted butter 75g/2¾oz plain flour 500ml/18fl oz whole milk, warm 200ml/7fl oz double cream, warm 150g/5½oz Parmesan, grated, plus extra for sprinkling grating fresh nutmeg salt and freshly ground black pepper 12 fresh lasagne sheets 25g/1oz butter, plus extra for greasing100g/3½oz parmesan cheese, grated 12 fresh lasagne sheets 25g/1oz butter, plus extra for greasing 100g/3½oz parmesan cheese, grated Method To make the mushrooms and squash, heat the oil in a large frying pan and fry the squash for 10 minutes. Add the mushrooms and cook until coloured, this will take 3–4 minutes. Add the chestnuts, garlic and thyme. Set aside. To make the spinach later, heat a frying pan and dry fry the spinach until wilted. Drain the spinach of any liquid then finely chop. Place the spinach, ricotta, Parmesan and eggs in a bowl and mix together. Season with salt and pepper. Set aside. To make the white sauce, melt the butter in a saucepan. Beat in the flour and cook for 1–2 minutes. Slowly add the milk and cream and whisk well, making sure the milk is absorbed before adding more. Boil for a few minutes and then add the Parmesan and nutmeg. Season with salt and pepper. Set aside. To make the lasagne, preheat the oven to 200C/180C Fan/Gas 6 and grease a rectangular baking dish. Build the lasagne by adding all of the elements to the dish, layer by layer. Finish with some white sauce and top with the Parmesan. Dot with the butter.Bake for 30 minutes. Leave to cool slightly and then serve. To make the mushrooms and squash, heat the oil in a large frying pan and fry the squash for 10 minutes. Add the mushrooms and cook until coloured, this will take 3–4 minutes. Add the chestnuts, garlic and thyme. Set aside. To make the mushrooms and squash, heat the oil in a large frying pan and fry the squash for 10 minutes. Add the mushrooms and cook until coloured, this will take 3–4 minutes. Add the chestnuts, garlic and thyme. Set aside. To make the spinach later, heat a frying pan and dry fry the spinach until wilted. Drain the spinach of any liquid then finely chop. Place the spinach, ricotta, Parmesan and eggs in a bowl and mix together. Season with salt and pepper. Set aside. To make the spinach later, heat a frying pan and dry fry the spinach until wilted. Drain the spinach of any liquid then finely chop. Place the spinach, ricotta, Parmesan and eggs in a bowl and mix together. Season with salt and pepper. Set aside. To make the white sauce, melt the butter in a saucepan. Beat in the flour and cook for 1–2 minutes. Slowly add the milk and cream and whisk well, making sure the milk is absorbed before adding more. Boil for a few minutes and then add the Parmesan and nutmeg. Season with salt and pepper. Set aside. To make the white sauce, melt the butter in a saucepan. Beat in the flour and cook for 1–2 minutes. Slowly add the milk and cream and whisk well, making sure the milk is absorbed before adding more. Boil for a few minutes and then add the Parmesan and nutmeg. Season with salt and pepper. Set aside. To make the lasagne, preheat the oven to 200C/180C Fan/Gas 6 and grease a rectangular baking dish. To make the lasagne, preheat the oven to 200C/180C Fan/Gas 6 and grease a rectangular baking dish. Build the lasagne by adding all of the elements to the dish, layer by layer. Finish with some white sauce and top with the Parmesan. Dot with the butter. Build the lasagne by adding all of the elements to the dish, layer by layer. Finish with some white sauce and top with the Parmesan. Dot with the butter. Bake for 30 minutes. Leave to cool slightly and then serve. Bake for 30 minutes. Leave to cool slightly and then serve."
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} | 6862ea98d59379d5e1cce6eb83f3cbd491664fae82d7ab6670d65bab21b000da | Matt Tebbutt's Thai-style burgers recipe
An average of 4.9 out of 5 stars from 7 ratings These Thai-inspired pork burgers come topped with a quick carrot pickle, sriracha mayo and an incredibly moreish crispy onion, garlic and chilli garnish. 1 banana shallot, thinly sliced2 long red chillies, thinly sliced3 garlic cloves, thinly sliced 100g/4oz plain flour vegetable oil, for deep-fryingsalt and freshly ground black pepper 1 banana shallot, thinly sliced 2 long red chillies, thinly sliced 3 garlic cloves, thinly sliced 100g/4oz plain flour vegetable oil, for deep-frying salt and freshly ground black pepper 2 carrots, peeled and very thinly sliced1 tbsp rice wine vinegar 1 lemongrass stick, finely chopped1 tbsp palm sugar 1 lime, zest and juice 2 carrots, peeled and very thinly sliced 1 tbsp rice wine vinegar 1 lemongrass stick, finely chopped 1 tbsp palm sugar 1 lime, zest and juice 1 tsp sriracha chilli sauce 1 tbsp mayonnaise 1 tsp sriracha chilli sauce 1 tbsp mayonnaise 400g/14oz pork mince 2 red chilli, deseeded and finely chopped4 garlic cloves, crushed2 tsp ginger, peeled and finley chopped 2 tbsp fresh coriander, finely chopped 1-2 tbsp fish sauce 2 tbsp vegetable oilsalt and freshly ground black pepper 400g/14oz pork mince 2 red chilli, deseeded and finely chopped 4 garlic cloves, crushed 2 tsp ginger, peeled and finley chopped 2 tbsp fresh coriander, finely chopped 1-2 tbsp fish sauce 2 tbsp vegetable oil salt and freshly ground black pepper 2 crusty burger buns2 pak choi leavescucumber slices1 tbsp finely chopped Thai basil 1 tbsp chopped fresh coriander1 tbsp chopped fresh mint 2 crusty burger buns 2 pak choi leaves cucumber slices 1 tbsp finely chopped Thai basil 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint Method Hheat enough oil for deep frying in a deep-fat fryer or heavy-based frying pan to 180C. (Caution: hot oil can be dangerous. Do not leave unattended).Mix the shallot, chilli and garlic in a bowl and dust them in flour, shaking off any excess. Deep-fry for 3–5 minutes, or until crisp and golden brown. Drain on kitchen paper and season with salt and pepper while still hot. To make the pickle, toss the carrots in the rice wine vinegar, lemongrass, palm sugar, lime zest and juice.Mix the sriracha and mayonnaise together in a bowl.To make the burgers, mix the pork, chilli, garlic, ginger, coriander and fish sauce together, until well combined. Season with salt and pepper. Shape into 2 large patties with your hands. Heat the oil in a frying pan and cook the burgers for 6–8 minutes on each side, or until cooked through. To serve, put the burgers in the buns, add the toppings, carrot pickle, mayo and crispy garnish. Hheat enough oil for deep frying in a deep-fat fryer or heavy-based frying pan to 180C. (Caution: hot oil can be dangerous. Do not leave unattended). Hheat enough oil for deep frying in a deep-fat fryer or heavy-based frying pan to 180C. (Caution: hot oil can be dangerous. Do not leave unattended). Mix the shallot, chilli and garlic in a bowl and dust them in flour, shaking off any excess. Deep-fry for 3–5 minutes, or until crisp and golden brown. Drain on kitchen paper and season with salt and pepper while still hot. Mix the shallot, chilli and garlic in a bowl and dust them in flour, shaking off any excess. Deep-fry for 3–5 minutes, or until crisp and golden brown. Drain on kitchen paper and season with salt and pepper while still hot. To make the pickle, toss the carrots in the rice wine vinegar, lemongrass, palm sugar, lime zest and juice. To make the pickle, toss the carrots in the rice wine vinegar, lemongrass, palm sugar, lime zest and juice. Mix the sriracha and mayonnaise together in a bowl. Mix the sriracha and mayonnaise together in a bowl. To make the burgers, mix the pork, chilli, garlic, ginger, coriander and fish sauce together, until well combined. Season with salt and pepper. Shape into 2 large patties with your hands. To make the burgers, mix the pork, chilli, garlic, ginger, coriander and fish sauce together, until well combined. Season with salt and pepper. Shape into 2 large patties with your hands. Heat the oil in a frying pan and cook the burgers for 6–8 minutes on each side, or until cooked through. Heat the oil in a frying pan and cook the burgers for 6–8 minutes on each side, or until cooked through. To serve, put the burgers in the buns, add the toppings, carrot pickle, mayo and crispy garnish. To serve, put the burgers in the buns, add the toppings, carrot pickle, mayo and crispy garnish. | {
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"title": "Matt Tebbutt's Thai-style burgers recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings These Thai-inspired pork burgers come topped with a quick carrot pickle, sriracha mayo and an incredibly moreish crispy onion, garlic and chilli garnish. 1 banana shallot, thinly sliced2 long red chillies, thinly sliced3 garlic cloves, thinly sliced 100g/4oz plain flour vegetable oil, for deep-fryingsalt and freshly ground black pepper 1 banana shallot, thinly sliced 2 long red chillies, thinly sliced 3 garlic cloves, thinly sliced 100g/4oz plain flour vegetable oil, for deep-frying salt and freshly ground black pepper 2 carrots, peeled and very thinly sliced1 tbsp rice wine vinegar 1 lemongrass stick, finely chopped1 tbsp palm sugar 1 lime, zest and juice 2 carrots, peeled and very thinly sliced 1 tbsp rice wine vinegar 1 lemongrass stick, finely chopped 1 tbsp palm sugar 1 lime, zest and juice 1 tsp sriracha chilli sauce 1 tbsp mayonnaise 1 tsp sriracha chilli sauce 1 tbsp mayonnaise 400g/14oz pork mince 2 red chilli, deseeded and finely chopped4 garlic cloves, crushed2 tsp ginger, peeled and finley chopped 2 tbsp fresh coriander, finely chopped 1-2 tbsp fish sauce 2 tbsp vegetable oilsalt and freshly ground black pepper 400g/14oz pork mince 2 red chilli, deseeded and finely chopped 4 garlic cloves, crushed 2 tsp ginger, peeled and finley chopped 2 tbsp fresh coriander, finely chopped 1-2 tbsp fish sauce 2 tbsp vegetable oil salt and freshly ground black pepper 2 crusty burger buns2 pak choi leavescucumber slices1 tbsp finely chopped Thai basil 1 tbsp chopped fresh coriander1 tbsp chopped fresh mint 2 crusty burger buns 2 pak choi leaves cucumber slices 1 tbsp finely chopped Thai basil 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint Method Hheat enough oil for deep frying in a deep-fat fryer or heavy-based frying pan to 180C. (Caution: hot oil can be dangerous. Do not leave unattended).Mix the shallot, chilli and garlic in a bowl and dust them in flour, shaking off any excess. Deep-fry for 3–5 minutes, or until crisp and golden brown. Drain on kitchen paper and season with salt and pepper while still hot. To make the pickle, toss the carrots in the rice wine vinegar, lemongrass, palm sugar, lime zest and juice.Mix the sriracha and mayonnaise together in a bowl.To make the burgers, mix the pork, chilli, garlic, ginger, coriander and fish sauce together, until well combined. Season with salt and pepper. Shape into 2 large patties with your hands. Heat the oil in a frying pan and cook the burgers for 6–8 minutes on each side, or until cooked through. To serve, put the burgers in the buns, add the toppings, carrot pickle, mayo and crispy garnish. Hheat enough oil for deep frying in a deep-fat fryer or heavy-based frying pan to 180C. (Caution: hot oil can be dangerous. Do not leave unattended). Hheat enough oil for deep frying in a deep-fat fryer or heavy-based frying pan to 180C. (Caution: hot oil can be dangerous. Do not leave unattended). Mix the shallot, chilli and garlic in a bowl and dust them in flour, shaking off any excess. Deep-fry for 3–5 minutes, or until crisp and golden brown. Drain on kitchen paper and season with salt and pepper while still hot. Mix the shallot, chilli and garlic in a bowl and dust them in flour, shaking off any excess. Deep-fry for 3–5 minutes, or until crisp and golden brown. Drain on kitchen paper and season with salt and pepper while still hot. To make the pickle, toss the carrots in the rice wine vinegar, lemongrass, palm sugar, lime zest and juice. To make the pickle, toss the carrots in the rice wine vinegar, lemongrass, palm sugar, lime zest and juice. Mix the sriracha and mayonnaise together in a bowl. Mix the sriracha and mayonnaise together in a bowl. To make the burgers, mix the pork, chilli, garlic, ginger, coriander and fish sauce together, until well combined. Season with salt and pepper. Shape into 2 large patties with your hands. To make the burgers, mix the pork, chilli, garlic, ginger, coriander and fish sauce together, until well combined. Season with salt and pepper. Shape into 2 large patties with your hands. Heat the oil in a frying pan and cook the burgers for 6–8 minutes on each side, or until cooked through. Heat the oil in a frying pan and cook the burgers for 6–8 minutes on each side, or until cooked through. To serve, put the burgers in the buns, add the toppings, carrot pickle, mayo and crispy garnish. To serve, put the burgers in the buns, add the toppings, carrot pickle, mayo and crispy garnish."
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} | 00d15407caf67a6bb7a4c9e1c5ae3f2b8d78b5f2071b6972a221a92d485fb1e8 | Low-carb pork burgers recipe
An average of 3.7 out of 5 stars from 3 ratings This genius low-carb pork burger swaps traditional buns for umami-rich baked portobello mushrooms. 8 large portobello mushrooms, each around 9cm/3½in wide2 tbsp light soy sauce2 tbsp caster sugar1 tbsp sesame seeds 8 large portobello mushrooms, each around 9cm/3½in wide 2 tbsp light soy sauce 2 tbsp caster sugar 1 tbsp sesame seeds 500g/1lb 2oz pork mince (around 12% fat)2 tsp ground ginger2 tsp onion powder1 tsp garlic powder12 fresh sage leaves (around 10g/⅓oz), finely shredded1 tbsp sunflower oil1 Little Gem lettuce, leaves separated2 large ripe vine tomatoes, slicedfine sea salt and freshly ground black pepper 500g/1lb 2oz pork mince (around 12% fat) 2 tsp ground ginger 2 tsp onion powder 1 tsp garlic powder 12 fresh sage leaves (around 10g/⅓oz), finely shredded 1 tbsp sunflower oil 1 Little Gem lettuce, leaves separated 2 large ripe vine tomatoes, sliced fine sea salt and freshly ground black pepper 100g/3½oz mayonnaise2 tsp Dijon mustard1 tbsp extra virgin olive oil1 tsp lemon juice 100g/3½oz mayonnaise 2 tsp Dijon mustard 1 tbsp extra virgin olive oil 1 tsp lemon juice Method Preheat the oven to 200C/180C Fan/Gas 6.To make the ‘buns’, remove the stalks from the mushrooms and place cap-side up on a baking tray. Put the soy sauce and sugar in a small pan and bring to the boil, stirring. Remove from the heat and brush the mixture generously over each mushroom. Sprinkle with the sesame seeds. Set aside.To make the burgers, put the pork mince, ginger, onion and garlic powders, sage and 1 teaspoon of salt in a large bowl. Season with lots of black pepper and mix thoroughly. Form into four balls and flatten into burger shapes – each around 10cm/4in in diameter.Heat the oil in a large non-stick frying pan and fry the burgers for 4–5 minutes on each side over a medium heat, or until lightly browned and cooked through.While the burgers are cooking, bake the mushrooms for about 8 minutes or until they are just softened but not collapsing and becoming watery.To make the mayonnaise, mix all the ingredients together in a bowl until combined.Divide half the baked mushrooms between four plates, seeded-side down, and top with lettuce leaves and tomatoes. Add a generous spoonful of the mayonnaise and top with the burgers and the remaining buns, seeded-side up. Secure with short wooden skewers and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the ‘buns’, remove the stalks from the mushrooms and place cap-side up on a baking tray. Put the soy sauce and sugar in a small pan and bring to the boil, stirring. Remove from the heat and brush the mixture generously over each mushroom. Sprinkle with the sesame seeds. Set aside. To make the ‘buns’, remove the stalks from the mushrooms and place cap-side up on a baking tray. Put the soy sauce and sugar in a small pan and bring to the boil, stirring. Remove from the heat and brush the mixture generously over each mushroom. Sprinkle with the sesame seeds. Set aside. To make the burgers, put the pork mince, ginger, onion and garlic powders, sage and 1 teaspoon of salt in a large bowl. Season with lots of black pepper and mix thoroughly. Form into four balls and flatten into burger shapes – each around 10cm/4in in diameter. To make the burgers, put the pork mince, ginger, onion and garlic powders, sage and 1 teaspoon of salt in a large bowl. Season with lots of black pepper and mix thoroughly. Form into four balls and flatten into burger shapes – each around 10cm/4in in diameter. Heat the oil in a large non-stick frying pan and fry the burgers for 4–5 minutes on each side over a medium heat, or until lightly browned and cooked through. Heat the oil in a large non-stick frying pan and fry the burgers for 4–5 minutes on each side over a medium heat, or until lightly browned and cooked through. While the burgers are cooking, bake the mushrooms for about 8 minutes or until they are just softened but not collapsing and becoming watery. While the burgers are cooking, bake the mushrooms for about 8 minutes or until they are just softened but not collapsing and becoming watery. To make the mayonnaise, mix all the ingredients together in a bowl until combined. To make the mayonnaise, mix all the ingredients together in a bowl until combined. Divide half the baked mushrooms between four plates, seeded-side down, and top with lettuce leaves and tomatoes. Add a generous spoonful of the mayonnaise and top with the burgers and the remaining buns, seeded-side up. Secure with short wooden skewers and serve. Divide half the baked mushrooms between four plates, seeded-side down, and top with lettuce leaves and tomatoes. Add a generous spoonful of the mayonnaise and top with the burgers and the remaining buns, seeded-side up. Secure with short wooden skewers and serve. Recipe tips Serve with a crunchy slaw made from finely sliced red cabbage mixed with a little mayonnaise, finely sliced red onion, finely chopped red chilli, crushed garlic, lime juice and zest, lots of freshly chopped coriander and plenty of ground black pepper. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/low-carb_pork_burgers_61346",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Low-carb pork burgers recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings This genius low-carb pork burger swaps traditional buns for umami-rich baked portobello mushrooms. 8 large portobello mushrooms, each around 9cm/3½in wide2 tbsp light soy sauce2 tbsp caster sugar1 tbsp sesame seeds 8 large portobello mushrooms, each around 9cm/3½in wide 2 tbsp light soy sauce 2 tbsp caster sugar 1 tbsp sesame seeds 500g/1lb 2oz pork mince (around 12% fat)2 tsp ground ginger2 tsp onion powder1 tsp garlic powder12 fresh sage leaves (around 10g/⅓oz), finely shredded1 tbsp sunflower oil1 Little Gem lettuce, leaves separated2 large ripe vine tomatoes, slicedfine sea salt and freshly ground black pepper 500g/1lb 2oz pork mince (around 12% fat) 2 tsp ground ginger 2 tsp onion powder 1 tsp garlic powder 12 fresh sage leaves (around 10g/⅓oz), finely shredded 1 tbsp sunflower oil 1 Little Gem lettuce, leaves separated 2 large ripe vine tomatoes, sliced fine sea salt and freshly ground black pepper 100g/3½oz mayonnaise2 tsp Dijon mustard1 tbsp extra virgin olive oil1 tsp lemon juice 100g/3½oz mayonnaise 2 tsp Dijon mustard 1 tbsp extra virgin olive oil 1 tsp lemon juice Method Preheat the oven to 200C/180C Fan/Gas 6.To make the ‘buns’, remove the stalks from the mushrooms and place cap-side up on a baking tray. Put the soy sauce and sugar in a small pan and bring to the boil, stirring. Remove from the heat and brush the mixture generously over each mushroom. Sprinkle with the sesame seeds. Set aside.To make the burgers, put the pork mince, ginger, onion and garlic powders, sage and 1 teaspoon of salt in a large bowl. Season with lots of black pepper and mix thoroughly. Form into four balls and flatten into burger shapes – each around 10cm/4in in diameter.Heat the oil in a large non-stick frying pan and fry the burgers for 4–5 minutes on each side over a medium heat, or until lightly browned and cooked through.While the burgers are cooking, bake the mushrooms for about 8 minutes or until they are just softened but not collapsing and becoming watery.To make the mayonnaise, mix all the ingredients together in a bowl until combined.Divide half the baked mushrooms between four plates, seeded-side down, and top with lettuce leaves and tomatoes. Add a generous spoonful of the mayonnaise and top with the burgers and the remaining buns, seeded-side up. Secure with short wooden skewers and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the ‘buns’, remove the stalks from the mushrooms and place cap-side up on a baking tray. Put the soy sauce and sugar in a small pan and bring to the boil, stirring. Remove from the heat and brush the mixture generously over each mushroom. Sprinkle with the sesame seeds. Set aside. To make the ‘buns’, remove the stalks from the mushrooms and place cap-side up on a baking tray. Put the soy sauce and sugar in a small pan and bring to the boil, stirring. Remove from the heat and brush the mixture generously over each mushroom. Sprinkle with the sesame seeds. Set aside. To make the burgers, put the pork mince, ginger, onion and garlic powders, sage and 1 teaspoon of salt in a large bowl. Season with lots of black pepper and mix thoroughly. Form into four balls and flatten into burger shapes – each around 10cm/4in in diameter. To make the burgers, put the pork mince, ginger, onion and garlic powders, sage and 1 teaspoon of salt in a large bowl. Season with lots of black pepper and mix thoroughly. Form into four balls and flatten into burger shapes – each around 10cm/4in in diameter. Heat the oil in a large non-stick frying pan and fry the burgers for 4–5 minutes on each side over a medium heat, or until lightly browned and cooked through. Heat the oil in a large non-stick frying pan and fry the burgers for 4–5 minutes on each side over a medium heat, or until lightly browned and cooked through. While the burgers are cooking, bake the mushrooms for about 8 minutes or until they are just softened but not collapsing and becoming watery. While the burgers are cooking, bake the mushrooms for about 8 minutes or until they are just softened but not collapsing and becoming watery. To make the mayonnaise, mix all the ingredients together in a bowl until combined. To make the mayonnaise, mix all the ingredients together in a bowl until combined. Divide half the baked mushrooms between four plates, seeded-side down, and top with lettuce leaves and tomatoes. Add a generous spoonful of the mayonnaise and top with the burgers and the remaining buns, seeded-side up. Secure with short wooden skewers and serve. Divide half the baked mushrooms between four plates, seeded-side down, and top with lettuce leaves and tomatoes. Add a generous spoonful of the mayonnaise and top with the burgers and the remaining buns, seeded-side up. Secure with short wooden skewers and serve. Recipe tips Serve with a crunchy slaw made from finely sliced red cabbage mixed with a little mayonnaise, finely sliced red onion, finely chopped red chilli, crushed garlic, lime juice and zest, lots of freshly chopped coriander and plenty of ground black pepper."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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