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} | 76a60cc8771e3f3a899a05317b61e003ee267fa9ca53f97ae051e257b632cb06 | Lemongrass pork burgers with tom yum wedges recipe
To make the tom yum wedges, preheat the oven to 220C/200C Fan/Gas 7. Mix the tom yum paste and oil together in a bowl, then toss with the sweet potato wedges. Transfer to a large baking tray in a single layer and season generously with the sea salt flakes and pepper. Nestle the garlic head halves amongst the wedges. Bake for 40 minutes, or until nicely caramelised on the outside and cooked through. Squeeze the roast garlic flesh out of the skin, discarding the skin. Toss the garlic with the wedges and keep warm until ready to serve. To make the pickles, combine all of the ingredients in a bowl and stir together. Leave to pickle for at least 15 minutes, then drain and set aside.To make the pork burgers, combine all of the ingredients, except the buns and oil, in a large bowl and mix well with your hands for 1–2 minutes, or until the liquid has been fully absorbed. Dampen your hands and divide the mince mixture into four patties that are about 2–3cm/¾–1¼in thick and the same width as the burger buns. Toast the burger buns, cut-side down, in a large non-stick frying pan over a medium heat for 1–2 minutes until golden, then set aside. Heat the oil in the pan over a medium heat. Add the burger patties, reduce the heat to medium–low and cook for around 7 minutes on each side, or until browned, caramelised and cooked through. Remove from the heat and set aside. To serve, fry the eggs in the frying pan to your liking. Squeeze a generous amount of sriracha on the bottom of each toasted bun. Lay the lettuce on top, then a burger, tomato, fried egg, some pickles, chilli (if using), fried shallots (if using) and herbs. Spread 1 tablespoon mayonnaise on the top half of each bun and place on top. Pierce each burger through the centre with a skewer (trimmed if necessary) or cocktail stick to hold it together. Serve immediately, with any remaining pickles on the side, along with the sweet potato wedges. To make the tom yum wedges, preheat the oven to 220C/200C Fan/Gas 7. Mix the tom yum paste and oil together in a bowl, then toss with the sweet potato wedges. Transfer to a large baking tray in a single layer and season generously with the sea salt flakes and pepper. Nestle the garlic head halves amongst the wedges. To make the tom yum wedges, preheat the oven to 220C/200C Fan/Gas 7. Mix the tom yum paste and oil together in a bowl, then toss with the sweet potato wedges. Transfer to a large baking tray in a single layer and season generously with the sea salt flakes and pepper. Nestle the garlic head halves amongst the wedges. Bake for 40 minutes, or until nicely caramelised on the outside and cooked through. Squeeze the roast garlic flesh out of the skin, discarding the skin. Toss the garlic with the wedges and keep warm until ready to serve. Bake for 40 minutes, or until nicely caramelised on the outside and cooked through. Squeeze the roast garlic flesh out of the skin, discarding the skin. Toss the garlic with the wedges and keep warm until ready to serve. To make the pickles, combine all of the ingredients in a bowl and stir together. Leave to pickle for at least 15 minutes, then drain and set aside. To make the pickles, combine all of the ingredients in a bowl and stir together. Leave to pickle for at least 15 minutes, then drain and set aside. To make the pork burgers, combine all of the ingredients, except the buns and oil, in a large bowl and mix well with your hands for 1–2 minutes, or until the liquid has been fully absorbed. Dampen your hands and divide the mince mixture into four patties that are about 2–3cm/¾–1¼in thick and the same width as the burger buns. To make the pork burgers, combine all of the ingredients, except the buns and oil, in a large bowl and mix well with your hands for 1–2 minutes, or until the liquid has been fully absorbed. Dampen your hands and divide the mince mixture into four patties that are about 2–3cm/¾–1¼in thick and the same width as the burger buns. Toast the burger buns, cut-side down, in a large non-stick frying pan over a medium heat for 1–2 minutes until golden, then set aside. Heat the oil in the pan over a medium heat. Add the burger patties, reduce the heat to medium–low and cook for around 7 minutes on each side, or until browned, caramelised and cooked through. Remove from the heat and set aside. Toast the burger buns, cut-side down, in a large non-stick frying pan over a medium heat for 1–2 minutes until golden, then set aside. Heat the oil in the pan over a medium heat. Add the burger patties, reduce the heat to medium–low and cook for around 7 minutes on each side, or until browned, caramelised and cooked through. Remove from the heat and set aside. To serve, fry the eggs in the frying pan to your liking. Squeeze a generous amount of sriracha on the bottom of each toasted bun. Lay the lettuce on top, then a burger, tomato, fried egg, some pickles, chilli (if using), fried shallots (if using) and herbs. To serve, fry the eggs in the frying pan to your liking. Squeeze a generous amount of sriracha on the bottom of each toasted bun. Lay the lettuce on top, then a burger, tomato, fried egg, some pickles, chilli (if using), fried shallots (if using) and herbs. Spread 1 tablespoon mayonnaise on the top half of each bun and place on top. Pierce each burger through the centre with a skewer (trimmed if necessary) or cocktail stick to hold it together. Serve immediately, with any remaining pickles on the side, along with the sweet potato wedges. Spread 1 tablespoon mayonnaise on the top half of each bun and place on top. Pierce each burger through the centre with a skewer (trimmed if necessary) or cocktail stick to hold it together. Serve immediately, with any remaining pickles on the side, along with the sweet potato wedges. | {
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"delivery_version": "v1.0",
"title": "Lemongrass pork burgers with tom yum wedges recipe",
"content": "To make the tom yum wedges, preheat the oven to 220C/200C Fan/Gas 7. Mix the tom yum paste and oil together in a bowl, then toss with the sweet potato wedges. Transfer to a large baking tray in a single layer and season generously with the sea salt flakes and pepper. Nestle the garlic head halves amongst the wedges. Bake for 40 minutes, or until nicely caramelised on the outside and cooked through. Squeeze the roast garlic flesh out of the skin, discarding the skin. Toss the garlic with the wedges and keep warm until ready to serve. To make the pickles, combine all of the ingredients in a bowl and stir together. Leave to pickle for at least 15 minutes, then drain and set aside.To make the pork burgers, combine all of the ingredients, except the buns and oil, in a large bowl and mix well with your hands for 1–2 minutes, or until the liquid has been fully absorbed. Dampen your hands and divide the mince mixture into four patties that are about 2–3cm/¾–1¼in thick and the same width as the burger buns. Toast the burger buns, cut-side down, in a large non-stick frying pan over a medium heat for 1–2 minutes until golden, then set aside. Heat the oil in the pan over a medium heat. Add the burger patties, reduce the heat to medium–low and cook for around 7 minutes on each side, or until browned, caramelised and cooked through. Remove from the heat and set aside. To serve, fry the eggs in the frying pan to your liking. Squeeze a generous amount of sriracha on the bottom of each toasted bun. Lay the lettuce on top, then a burger, tomato, fried egg, some pickles, chilli (if using), fried shallots (if using) and herbs. Spread 1 tablespoon mayonnaise on the top half of each bun and place on top. Pierce each burger through the centre with a skewer (trimmed if necessary) or cocktail stick to hold it together. Serve immediately, with any remaining pickles on the side, along with the sweet potato wedges. To make the tom yum wedges, preheat the oven to 220C/200C Fan/Gas 7. Mix the tom yum paste and oil together in a bowl, then toss with the sweet potato wedges. Transfer to a large baking tray in a single layer and season generously with the sea salt flakes and pepper. Nestle the garlic head halves amongst the wedges. To make the tom yum wedges, preheat the oven to 220C/200C Fan/Gas 7. Mix the tom yum paste and oil together in a bowl, then toss with the sweet potato wedges. Transfer to a large baking tray in a single layer and season generously with the sea salt flakes and pepper. Nestle the garlic head halves amongst the wedges. Bake for 40 minutes, or until nicely caramelised on the outside and cooked through. Squeeze the roast garlic flesh out of the skin, discarding the skin. Toss the garlic with the wedges and keep warm until ready to serve. Bake for 40 minutes, or until nicely caramelised on the outside and cooked through. Squeeze the roast garlic flesh out of the skin, discarding the skin. Toss the garlic with the wedges and keep warm until ready to serve. To make the pickles, combine all of the ingredients in a bowl and stir together. Leave to pickle for at least 15 minutes, then drain and set aside. To make the pickles, combine all of the ingredients in a bowl and stir together. Leave to pickle for at least 15 minutes, then drain and set aside. To make the pork burgers, combine all of the ingredients, except the buns and oil, in a large bowl and mix well with your hands for 1–2 minutes, or until the liquid has been fully absorbed. Dampen your hands and divide the mince mixture into four patties that are about 2–3cm/¾–1¼in thick and the same width as the burger buns. To make the pork burgers, combine all of the ingredients, except the buns and oil, in a large bowl and mix well with your hands for 1–2 minutes, or until the liquid has been fully absorbed. Dampen your hands and divide the mince mixture into four patties that are about 2–3cm/¾–1¼in thick and the same width as the burger buns. Toast the burger buns, cut-side down, in a large non-stick frying pan over a medium heat for 1–2 minutes until golden, then set aside. Heat the oil in the pan over a medium heat. Add the burger patties, reduce the heat to medium–low and cook for around 7 minutes on each side, or until browned, caramelised and cooked through. Remove from the heat and set aside. Toast the burger buns, cut-side down, in a large non-stick frying pan over a medium heat for 1–2 minutes until golden, then set aside. Heat the oil in the pan over a medium heat. Add the burger patties, reduce the heat to medium–low and cook for around 7 minutes on each side, or until browned, caramelised and cooked through. Remove from the heat and set aside. To serve, fry the eggs in the frying pan to your liking. Squeeze a generous amount of sriracha on the bottom of each toasted bun. Lay the lettuce on top, then a burger, tomato, fried egg, some pickles, chilli (if using), fried shallots (if using) and herbs. To serve, fry the eggs in the frying pan to your liking. Squeeze a generous amount of sriracha on the bottom of each toasted bun. Lay the lettuce on top, then a burger, tomato, fried egg, some pickles, chilli (if using), fried shallots (if using) and herbs. Spread 1 tablespoon mayonnaise on the top half of each bun and place on top. Pierce each burger through the centre with a skewer (trimmed if necessary) or cocktail stick to hold it together. Serve immediately, with any remaining pickles on the side, along with the sweet potato wedges. Spread 1 tablespoon mayonnaise on the top half of each bun and place on top. Pierce each burger through the centre with a skewer (trimmed if necessary) or cocktail stick to hold it together. Serve immediately, with any remaining pickles on the side, along with the sweet potato wedges."
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"$oid": "68bad429eb3bdbfd0cc01316"
} | 76c2a562865ac86fa5ea2bcbcf63a43d2bb52f792d7ee0c1ad0f71b7a613830a | Ramen burgers, gochujang sauce and kimchi slaw recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ramen_burgers_with_97047_16x9.jpg A cheeky take on the burger: the buns are made from ramen noodles, and delicious layers of Asian flavours spice up the ready-made beef burgers. 3 x 100g blocks instant ramen noodles2 free-range eggs, beatenvegetable oil, for fryingsalt and freshly ground black pepper 3 x 100g blocks instant ramen noodles 2 free-range eggs, beaten vegetable oil, for frying salt and freshly ground black pepper 4 x 170g beef burger patties4 tsp soy sauce2 tsp toasted sesame oil4 cheese slices 4 x 170g beef burger patties 4 tsp soy sauce 2 tsp toasted sesame oil 4 cheese slices 3 tbsp Japanese mayonnaise½ tsp white rice vinegar140g/5oz kimchi, drained and roughly chopped 125g/4½oz white cabbage, shredded 1 carrot, peeled and grated 3 tbsp Japanese mayonnaise ½ tsp white rice vinegar 140g/5oz kimchi, drained and roughly chopped 125g/4½oz white cabbage, shredded 1 carrot, peeled and grated 2 tbsp gochujang (Korean fermented chilli paste)2 tsp white rice vinegar2 tsp maple syrup 2 tbsp gochujang (Korean fermented chilli paste) 2 tsp white rice vinegar 2 tsp maple syrup 2 spring onions, thinly sliced black sesame seeds 2 spring onions, thinly sliced black sesame seeds Method To make the noodle buns, bring a large saucepan of water to the boil, add the noodles and cook for 3 minutes, then drain. Place in a large bowl and leave to cool. Mix the eggs into the cooled noodles until fully incorporated. Season to taste.To make the beef patties, place the beef patties on a plate and sprinkle over the soy sauce and sesame oil. Leave to marinate for 10 minutes. To make the kimchi slaw, mix the mayonnaise and vinegar together and season to taste. Add the kimchi, white cabbage and carrot, stir through, then set aside in the fridge. To make the gochujang sauce, mix together all the ingredients in a small bowl. Set aside.Divide the noodle mixture into eight equal parts. Place a large frying pan over a medium–high heat and add 1 tablespoon of vegetable oil. Place a 9cm/3½in metal ring in the pan and press one part of the noodle mixture into it, then lift off the ring and repeat three more times to create four buns. Cook for 3 minutes on each side until crisp and golden. Remove from the pan and repeat to make four more buns. Keep warm in a low oven. Heat a large griddle pan or frying pan over a high heat. Place the beef patties on the pan and cook for 3 minutes on each side, until almost cooked. Place a slice of cheese on each patty and cover the pan for 30 seconds to melt the cheese. Uncover and remove from the heat to rest briefly.To assemble, add some kimchi slaw to the bottom bun and top with a beef patty, some gochujang sauce and sliced spring onions. Put another noodle bun on top and sprinkle with sesame seeds. To make the noodle buns, bring a large saucepan of water to the boil, add the noodles and cook for 3 minutes, then drain. Place in a large bowl and leave to cool. Mix the eggs into the cooled noodles until fully incorporated. Season to taste. To make the noodle buns, bring a large saucepan of water to the boil, add the noodles and cook for 3 minutes, then drain. Place in a large bowl and leave to cool. Mix the eggs into the cooled noodles until fully incorporated. Season to taste. To make the beef patties, place the beef patties on a plate and sprinkle over the soy sauce and sesame oil. Leave to marinate for 10 minutes. To make the beef patties, place the beef patties on a plate and sprinkle over the soy sauce and sesame oil. Leave to marinate for 10 minutes. To make the kimchi slaw, mix the mayonnaise and vinegar together and season to taste. Add the kimchi, white cabbage and carrot, stir through, then set aside in the fridge. To make the kimchi slaw, mix the mayonnaise and vinegar together and season to taste. Add the kimchi, white cabbage and carrot, stir through, then set aside in the fridge. To make the gochujang sauce, mix together all the ingredients in a small bowl. Set aside. To make the gochujang sauce, mix together all the ingredients in a small bowl. Set aside. Divide the noodle mixture into eight equal parts. Place a large frying pan over a medium–high heat and add 1 tablespoon of vegetable oil. Place a 9cm/3½in metal ring in the pan and press one part of the noodle mixture into it, then lift off the ring and repeat three more times to create four buns. Cook for 3 minutes on each side until crisp and golden. Remove from the pan and repeat to make four more buns. Keep warm in a low oven. Divide the noodle mixture into eight equal parts. Place a large frying pan over a medium–high heat and add 1 tablespoon of vegetable oil. Place a 9cm/3½in metal ring in the pan and press one part of the noodle mixture into it, then lift off the ring and repeat three more times to create four buns. Cook for 3 minutes on each side until crisp and golden. Remove from the pan and repeat to make four more buns. Keep warm in a low oven. Heat a large griddle pan or frying pan over a high heat. Place the beef patties on the pan and cook for 3 minutes on each side, until almost cooked. Place a slice of cheese on each patty and cover the pan for 30 seconds to melt the cheese. Uncover and remove from the heat to rest briefly. Heat a large griddle pan or frying pan over a high heat. Place the beef patties on the pan and cook for 3 minutes on each side, until almost cooked. Place a slice of cheese on each patty and cover the pan for 30 seconds to melt the cheese. Uncover and remove from the heat to rest briefly. To assemble, add some kimchi slaw to the bottom bun and top with a beef patty, some gochujang sauce and sliced spring onions. Put another noodle bun on top and sprinkle with sesame seeds. To assemble, add some kimchi slaw to the bottom bun and top with a beef patty, some gochujang sauce and sliced spring onions. Put another noodle bun on top and sprinkle with sesame seeds. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ramen_burgers_with_97047",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ramen burgers, gochujang sauce and kimchi slaw 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/ramen_burgers_with_97047_16x9.jpg A cheeky take on the burger: the buns are made from ramen noodles, and delicious layers of Asian flavours spice up the ready-made beef burgers. 3 x 100g blocks instant ramen noodles2 free-range eggs, beatenvegetable oil, for fryingsalt and freshly ground black pepper 3 x 100g blocks instant ramen noodles 2 free-range eggs, beaten vegetable oil, for frying salt and freshly ground black pepper 4 x 170g beef burger patties4 tsp soy sauce2 tsp toasted sesame oil4 cheese slices 4 x 170g beef burger patties 4 tsp soy sauce 2 tsp toasted sesame oil 4 cheese slices 3 tbsp Japanese mayonnaise½ tsp white rice vinegar140g/5oz kimchi, drained and roughly chopped 125g/4½oz white cabbage, shredded 1 carrot, peeled and grated 3 tbsp Japanese mayonnaise ½ tsp white rice vinegar 140g/5oz kimchi, drained and roughly chopped 125g/4½oz white cabbage, shredded 1 carrot, peeled and grated 2 tbsp gochujang (Korean fermented chilli paste)2 tsp white rice vinegar2 tsp maple syrup 2 tbsp gochujang (Korean fermented chilli paste) 2 tsp white rice vinegar 2 tsp maple syrup 2 spring onions, thinly sliced black sesame seeds 2 spring onions, thinly sliced black sesame seeds Method To make the noodle buns, bring a large saucepan of water to the boil, add the noodles and cook for 3 minutes, then drain. Place in a large bowl and leave to cool. Mix the eggs into the cooled noodles until fully incorporated. Season to taste.To make the beef patties, place the beef patties on a plate and sprinkle over the soy sauce and sesame oil. Leave to marinate for 10 minutes. To make the kimchi slaw, mix the mayonnaise and vinegar together and season to taste. Add the kimchi, white cabbage and carrot, stir through, then set aside in the fridge. To make the gochujang sauce, mix together all the ingredients in a small bowl. Set aside.Divide the noodle mixture into eight equal parts. Place a large frying pan over a medium–high heat and add 1 tablespoon of vegetable oil. Place a 9cm/3½in metal ring in the pan and press one part of the noodle mixture into it, then lift off the ring and repeat three more times to create four buns. Cook for 3 minutes on each side until crisp and golden. Remove from the pan and repeat to make four more buns. Keep warm in a low oven. Heat a large griddle pan or frying pan over a high heat. Place the beef patties on the pan and cook for 3 minutes on each side, until almost cooked. Place a slice of cheese on each patty and cover the pan for 30 seconds to melt the cheese. Uncover and remove from the heat to rest briefly.To assemble, add some kimchi slaw to the bottom bun and top with a beef patty, some gochujang sauce and sliced spring onions. Put another noodle bun on top and sprinkle with sesame seeds. To make the noodle buns, bring a large saucepan of water to the boil, add the noodles and cook for 3 minutes, then drain. Place in a large bowl and leave to cool. Mix the eggs into the cooled noodles until fully incorporated. Season to taste. To make the noodle buns, bring a large saucepan of water to the boil, add the noodles and cook for 3 minutes, then drain. Place in a large bowl and leave to cool. Mix the eggs into the cooled noodles until fully incorporated. Season to taste. To make the beef patties, place the beef patties on a plate and sprinkle over the soy sauce and sesame oil. Leave to marinate for 10 minutes. To make the beef patties, place the beef patties on a plate and sprinkle over the soy sauce and sesame oil. Leave to marinate for 10 minutes. To make the kimchi slaw, mix the mayonnaise and vinegar together and season to taste. Add the kimchi, white cabbage and carrot, stir through, then set aside in the fridge. To make the kimchi slaw, mix the mayonnaise and vinegar together and season to taste. Add the kimchi, white cabbage and carrot, stir through, then set aside in the fridge. To make the gochujang sauce, mix together all the ingredients in a small bowl. Set aside. To make the gochujang sauce, mix together all the ingredients in a small bowl. Set aside. Divide the noodle mixture into eight equal parts. Place a large frying pan over a medium–high heat and add 1 tablespoon of vegetable oil. Place a 9cm/3½in metal ring in the pan and press one part of the noodle mixture into it, then lift off the ring and repeat three more times to create four buns. Cook for 3 minutes on each side until crisp and golden. Remove from the pan and repeat to make four more buns. Keep warm in a low oven. Divide the noodle mixture into eight equal parts. Place a large frying pan over a medium–high heat and add 1 tablespoon of vegetable oil. Place a 9cm/3½in metal ring in the pan and press one part of the noodle mixture into it, then lift off the ring and repeat three more times to create four buns. Cook for 3 minutes on each side until crisp and golden. Remove from the pan and repeat to make four more buns. Keep warm in a low oven. Heat a large griddle pan or frying pan over a high heat. Place the beef patties on the pan and cook for 3 minutes on each side, until almost cooked. Place a slice of cheese on each patty and cover the pan for 30 seconds to melt the cheese. Uncover and remove from the heat to rest briefly. Heat a large griddle pan or frying pan over a high heat. Place the beef patties on the pan and cook for 3 minutes on each side, until almost cooked. Place a slice of cheese on each patty and cover the pan for 30 seconds to melt the cheese. Uncover and remove from the heat to rest briefly. To assemble, add some kimchi slaw to the bottom bun and top with a beef patty, some gochujang sauce and sliced spring onions. Put another noodle bun on top and sprinkle with sesame seeds. To assemble, add some kimchi slaw to the bottom bun and top with a beef patty, some gochujang sauce and sliced spring onions. Put another noodle bun on top and sprinkle with sesame seeds."
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"$oid": "68bad429eb3bdbfd0cc01317"
} | f4bb8ada5895ab79a879812971616247f1868b611b1359086f72f9c23d099d90 | Ricotta beefburger recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ricotta_beefburger_25500_16x9.jpg These simple burgers combine creamy ricotta with sharp capers, served with a sun-dried tomato relish. 400g/14oz beef mince200g/7oz ricotta cheese4 spring onions, finely chopped1 tbsp capers1 sprig of rosemary, leaves pickedsalt and freshly ground black pepper2 tbsp olive oil, for frying 400g/14oz beef mince 200g/7oz ricotta cheese 4 spring onions, finely chopped 1 tbsp capers 1 sprig of rosemary, leaves picked salt and freshly ground black pepper 2 tbsp olive oil, for frying 100g/3½oz sun-dried tomatoes1 tbsp sherry vinegar 100g/3½oz sun-dried tomatoes 1 tbsp sherry vinegar 6 ciabatta rolls 6 ciabatta rolls Method In a large mixing bowl mix together the beef mince, ricotta, spring onions, capers and picked rosemary. Season well with salt and freshly ground black pepper.Using your hands make ball shapes of the mixture to approximately the size of your palm.Pan fry in olive oil for 6-8 minutes per side.For the relish, chop the sun-dried tomatoes and mix with a little of the oil from the jar. Add the sherry vinegar and season with salt and pepper.When the patties are cooked, assemble the burgers with a generous spreading of sun-dried tomato relish. Serve in the rolls. In a large mixing bowl mix together the beef mince, ricotta, spring onions, capers and picked rosemary. Season well with salt and freshly ground black pepper. In a large mixing bowl mix together the beef mince, ricotta, spring onions, capers and picked rosemary. Season well with salt and freshly ground black pepper. Using your hands make ball shapes of the mixture to approximately the size of your palm. Using your hands make ball shapes of the mixture to approximately the size of your palm. Pan fry in olive oil for 6-8 minutes per side. Pan fry in olive oil for 6-8 minutes per side. For the relish, chop the sun-dried tomatoes and mix with a little of the oil from the jar. Add the sherry vinegar and season with salt and pepper. For the relish, chop the sun-dried tomatoes and mix with a little of the oil from the jar. Add the sherry vinegar and season with salt and pepper. When the patties are cooked, assemble the burgers with a generous spreading of sun-dried tomato relish. Serve in the rolls. When the patties are cooked, assemble the burgers with a generous spreading of sun-dried tomato relish. Serve in the rolls. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ricotta_beefburger_25500",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ricotta beefburger recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/ricotta_beefburger_25500_16x9.jpg These simple burgers combine creamy ricotta with sharp capers, served with a sun-dried tomato relish. 400g/14oz beef mince200g/7oz ricotta cheese4 spring onions, finely chopped1 tbsp capers1 sprig of rosemary, leaves pickedsalt and freshly ground black pepper2 tbsp olive oil, for frying 400g/14oz beef mince 200g/7oz ricotta cheese 4 spring onions, finely chopped 1 tbsp capers 1 sprig of rosemary, leaves picked salt and freshly ground black pepper 2 tbsp olive oil, for frying 100g/3½oz sun-dried tomatoes1 tbsp sherry vinegar 100g/3½oz sun-dried tomatoes 1 tbsp sherry vinegar 6 ciabatta rolls 6 ciabatta rolls Method In a large mixing bowl mix together the beef mince, ricotta, spring onions, capers and picked rosemary. Season well with salt and freshly ground black pepper.Using your hands make ball shapes of the mixture to approximately the size of your palm.Pan fry in olive oil for 6-8 minutes per side.For the relish, chop the sun-dried tomatoes and mix with a little of the oil from the jar. Add the sherry vinegar and season with salt and pepper.When the patties are cooked, assemble the burgers with a generous spreading of sun-dried tomato relish. Serve in the rolls. In a large mixing bowl mix together the beef mince, ricotta, spring onions, capers and picked rosemary. Season well with salt and freshly ground black pepper. In a large mixing bowl mix together the beef mince, ricotta, spring onions, capers and picked rosemary. Season well with salt and freshly ground black pepper. Using your hands make ball shapes of the mixture to approximately the size of your palm. Using your hands make ball shapes of the mixture to approximately the size of your palm. Pan fry in olive oil for 6-8 minutes per side. Pan fry in olive oil for 6-8 minutes per side. For the relish, chop the sun-dried tomatoes and mix with a little of the oil from the jar. Add the sherry vinegar and season with salt and pepper. For the relish, chop the sun-dried tomatoes and mix with a little of the oil from the jar. Add the sherry vinegar and season with salt and pepper. When the patties are cooked, assemble the burgers with a generous spreading of sun-dried tomato relish. Serve in the rolls. When the patties are cooked, assemble the burgers with a generous spreading of sun-dried tomato relish. Serve in the rolls."
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"$oid": "68bad429eb3bdbfd0cc01318"
} | 4f62b918d5a410c500bfd64e3bab885fbc5aeb123d8a715f001c6261648f6bc8 | Hairy Bikers' Tex-Mex beef chilli recipe
An average of 4.3 out of 5 stars from 15 ratings This Tex-Mex beef chilli is the perfect comfort food for feeding a crowd. Delicious served with flatbreads. 4 tbsp beef dripping or lard1kg/2lb 4oz braising steak, cut into large chunks2 onions, finely chopped4 garlic cloves, finely chopped1–3 fresh jalapeño chillies, finely chopped, to taste2–3 tsp chilli powder, to taste1 tsp smoked chilli powder, such as chipotle1 tbsp ground cumin1 tbsp ground coriander1 tsp ground cinnamon1 tbsp dried oregano2 tbsp light brown sugar2 tbsp tomato purée400g tin chopped tomatoes100ml/3½fl oz strong coffee500ml/18fl oz stout or porter3 x 400g tins red kidney, pinto or black beans (a mixture is nice), drained and rinsedsalt and freshly ground black pepper 4 tbsp beef dripping or lard 1kg/2lb 4oz braising steak, cut into large chunks 2 onions, finely chopped 4 garlic cloves, finely chopped 1–3 fresh jalapeño chillies, finely chopped, to taste 2–3 tsp chilli powder, to taste 1 tsp smoked chilli powder, such as chipotle 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp ground cinnamon 1 tbsp dried oregano 2 tbsp light brown sugar 2 tbsp tomato purée 400g tin chopped tomatoes 100ml/3½fl oz strong coffee 500ml/18fl oz stout or porter 3 x 400g tins red kidney, pinto or black beans (a mixture is nice), drained and rinsed salt and freshly ground black pepper fresh chillies, sliced fresh coriander, chopped avocado, diced cheese, grated soured cream fresh chillies, sliced fresh coriander, chopped avocado, diced cheese, grated soured cream Method Heat half of the fat in a large casserole. Season the beef with salt and pepper and sear it in the casserole until well browned – you will probably have to do this in three or four batches. Transfer the beef to a plate.Heat the remaining oil in the casserole and add the onion. Fry for a few minutes over a medium–high heat, until it takes on some colour, then add the garlic, chilli, chilli powders, cumin, ground coriander, cinnamon, oregano and sugar. Stir until the spices make a rough paste with the oil and then add the tomato purée. Keep stirring until the tomato purée and the oil starts to separate. It should smell spicy and slightly caramelised from the sugar. Return the meat to the casserole and add the tomatoes, coffee and stout. Bring to the boil, stirring thoroughly to combine all of the ingredients. Reduce the heat, partially cover and leave to simmer for 1 hour. Add the beans and season with salt and pepper. Continue to simmer for 1–2 hours, until the meat is very tender and the sauce well reduced. Serve with flatbreads all the garnishes on the side, if using. Heat half of the fat in a large casserole. Season the beef with salt and pepper and sear it in the casserole until well browned – you will probably have to do this in three or four batches. Transfer the beef to a plate. Heat half of the fat in a large casserole. Season the beef with salt and pepper and sear it in the casserole until well browned – you will probably have to do this in three or four batches. Transfer the beef to a plate. Heat the remaining oil in the casserole and add the onion. Fry for a few minutes over a medium–high heat, until it takes on some colour, then add the garlic, chilli, chilli powders, cumin, ground coriander, cinnamon, oregano and sugar. Stir until the spices make a rough paste with the oil and then add the tomato purée. Keep stirring until the tomato purée and the oil starts to separate. It should smell spicy and slightly caramelised from the sugar. Heat the remaining oil in the casserole and add the onion. Fry for a few minutes over a medium–high heat, until it takes on some colour, then add the garlic, chilli, chilli powders, cumin, ground coriander, cinnamon, oregano and sugar. Stir until the spices make a rough paste with the oil and then add the tomato purée. Keep stirring until the tomato purée and the oil starts to separate. It should smell spicy and slightly caramelised from the sugar. Return the meat to the casserole and add the tomatoes, coffee and stout. Bring to the boil, stirring thoroughly to combine all of the ingredients. Reduce the heat, partially cover and leave to simmer for 1 hour. Add the beans and season with salt and pepper. Continue to simmer for 1–2 hours, until the meat is very tender and the sauce well reduced. Return the meat to the casserole and add the tomatoes, coffee and stout. Bring to the boil, stirring thoroughly to combine all of the ingredients. Reduce the heat, partially cover and leave to simmer for 1 hour. Add the beans and season with salt and pepper. Continue to simmer for 1–2 hours, until the meat is very tender and the sauce well reduced. Serve with flatbreads all the garnishes on the side, if using. Serve with flatbreads all the garnishes on the side, if using. | {
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"content": "An average of 4.3 out of 5 stars from 15 ratings This Tex-Mex beef chilli is the perfect comfort food for feeding a crowd. Delicious served with flatbreads. 4 tbsp beef dripping or lard1kg/2lb 4oz braising steak, cut into large chunks2 onions, finely chopped4 garlic cloves, finely chopped1–3 fresh jalapeño chillies, finely chopped, to taste2–3 tsp chilli powder, to taste1 tsp smoked chilli powder, such as chipotle1 tbsp ground cumin1 tbsp ground coriander1 tsp ground cinnamon1 tbsp dried oregano2 tbsp light brown sugar2 tbsp tomato purée400g tin chopped tomatoes100ml/3½fl oz strong coffee500ml/18fl oz stout or porter3 x 400g tins red kidney, pinto or black beans (a mixture is nice), drained and rinsedsalt and freshly ground black pepper 4 tbsp beef dripping or lard 1kg/2lb 4oz braising steak, cut into large chunks 2 onions, finely chopped 4 garlic cloves, finely chopped 1–3 fresh jalapeño chillies, finely chopped, to taste 2–3 tsp chilli powder, to taste 1 tsp smoked chilli powder, such as chipotle 1 tbsp ground cumin 1 tbsp ground coriander 1 tsp ground cinnamon 1 tbsp dried oregano 2 tbsp light brown sugar 2 tbsp tomato purée 400g tin chopped tomatoes 100ml/3½fl oz strong coffee 500ml/18fl oz stout or porter 3 x 400g tins red kidney, pinto or black beans (a mixture is nice), drained and rinsed salt and freshly ground black pepper fresh chillies, sliced fresh coriander, chopped avocado, diced cheese, grated soured cream fresh chillies, sliced fresh coriander, chopped avocado, diced cheese, grated soured cream Method Heat half of the fat in a large casserole. Season the beef with salt and pepper and sear it in the casserole until well browned – you will probably have to do this in three or four batches. Transfer the beef to a plate.Heat the remaining oil in the casserole and add the onion. Fry for a few minutes over a medium–high heat, until it takes on some colour, then add the garlic, chilli, chilli powders, cumin, ground coriander, cinnamon, oregano and sugar. Stir until the spices make a rough paste with the oil and then add the tomato purée. Keep stirring until the tomato purée and the oil starts to separate. It should smell spicy and slightly caramelised from the sugar. Return the meat to the casserole and add the tomatoes, coffee and stout. Bring to the boil, stirring thoroughly to combine all of the ingredients. Reduce the heat, partially cover and leave to simmer for 1 hour. Add the beans and season with salt and pepper. Continue to simmer for 1–2 hours, until the meat is very tender and the sauce well reduced. Serve with flatbreads all the garnishes on the side, if using. Heat half of the fat in a large casserole. Season the beef with salt and pepper and sear it in the casserole until well browned – you will probably have to do this in three or four batches. Transfer the beef to a plate. Heat half of the fat in a large casserole. Season the beef with salt and pepper and sear it in the casserole until well browned – you will probably have to do this in three or four batches. Transfer the beef to a plate. Heat the remaining oil in the casserole and add the onion. Fry for a few minutes over a medium–high heat, until it takes on some colour, then add the garlic, chilli, chilli powders, cumin, ground coriander, cinnamon, oregano and sugar. Stir until the spices make a rough paste with the oil and then add the tomato purée. Keep stirring until the tomato purée and the oil starts to separate. It should smell spicy and slightly caramelised from the sugar. Heat the remaining oil in the casserole and add the onion. Fry for a few minutes over a medium–high heat, until it takes on some colour, then add the garlic, chilli, chilli powders, cumin, ground coriander, cinnamon, oregano and sugar. Stir until the spices make a rough paste with the oil and then add the tomato purée. Keep stirring until the tomato purée and the oil starts to separate. It should smell spicy and slightly caramelised from the sugar. Return the meat to the casserole and add the tomatoes, coffee and stout. Bring to the boil, stirring thoroughly to combine all of the ingredients. Reduce the heat, partially cover and leave to simmer for 1 hour. Add the beans and season with salt and pepper. Continue to simmer for 1–2 hours, until the meat is very tender and the sauce well reduced. Return the meat to the casserole and add the tomatoes, coffee and stout. Bring to the boil, stirring thoroughly to combine all of the ingredients. Reduce the heat, partially cover and leave to simmer for 1 hour. Add the beans and season with salt and pepper. Continue to simmer for 1–2 hours, until the meat is very tender and the sauce well reduced. Serve with flatbreads all the garnishes on the side, if using. Serve with flatbreads all the garnishes on the side, if using."
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} | c7af9d5d1e73e16513125dd6023083db868598c298ea7c317ea26426e919f81e | Slow-cooked chilli con carne recipe
An average of 4.7 out of 5 stars from 18 ratings A slow cooked chilli con carne served with refried beans, soured cream, cheese and avocado. It's got everything you could ask for. 4 tbsp olive oil1kg/2lb 4oz beef brisket, cut into 4cm/1½in dice2 onions, finely sliced6 garlic cloves, chopped1 tsp cumin seeds1 tsp coriander seeds1 tsp dried oregano6 dried ancho chillies, soaked in a little boiling water for half an hour, chopped and water reserved2 bay leaves5 allspice berries4 beef tomatoes, roughly chopped2 tbsp brown sugar3 tbsp cider vinegar500ml/18fl oz beef stock 4 tbsp olive oil 1kg/2lb 4oz beef brisket, cut into 4cm/1½in dice 2 onions, finely sliced 6 garlic cloves, chopped 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp dried oregano 6 dried ancho chillies, soaked in a little boiling water for half an hour, chopped and water reserved 2 bay leaves 5 allspice berries 4 beef tomatoes, roughly chopped 2 tbsp brown sugar 3 tbsp cider vinegar 500ml/18fl oz beef stock 150g/5½oz soured cream150g/5½oz white cheddar, grated (or feta cheese, crumbled)2 avocados, flesh diced1 red onion, thinly sliced2 tbsp fresh coriander, roughly chopped200g/7oz refried black beans 150g/5½oz soured cream 150g/5½oz white cheddar, grated (or feta cheese, crumbled) 2 avocados, flesh diced 1 red onion, thinly sliced 2 tbsp fresh coriander, roughly chopped 200g/7oz refried black beans Method Preheat the oven to 170C/150C Fan/Gas 3½.Place a large ovenproof dish over a medium heat and add the oil. Brown the brisket all over, then the add the onions, garlic, cumin, coriander and oregano. Fry for 1-2 minutes over a high heat.Stir in the chopped, soaked chillies with the soaking water. Add the bay leaves, allspice berries, tomatoes and sugar. Cook until the ingredients begin to caramelise, then add the vinegar. Add the beef stock, but make sure the level doesn't rise above the ingredients. Place a lid on the pot and cook in the oven for 3-4 hours. It should look blackened on the top. Once cooked, shred the brisket and stir well.Divide the brisket between four bowls and top with the soured cream, cheese, avocado, red onion, fresh coriander and refried black beans. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Place a large ovenproof dish over a medium heat and add the oil. Brown the brisket all over, then the add the onions, garlic, cumin, coriander and oregano. Fry for 1-2 minutes over a high heat. Place a large ovenproof dish over a medium heat and add the oil. Brown the brisket all over, then the add the onions, garlic, cumin, coriander and oregano. Fry for 1-2 minutes over a high heat. Stir in the chopped, soaked chillies with the soaking water. Add the bay leaves, allspice berries, tomatoes and sugar. Cook until the ingredients begin to caramelise, then add the vinegar. Add the beef stock, but make sure the level doesn't rise above the ingredients. Place a lid on the pot and cook in the oven for 3-4 hours. It should look blackened on the top. Once cooked, shred the brisket and stir well. Stir in the chopped, soaked chillies with the soaking water. Add the bay leaves, allspice berries, tomatoes and sugar. Cook until the ingredients begin to caramelise, then add the vinegar. Add the beef stock, but make sure the level doesn't rise above the ingredients. Place a lid on the pot and cook in the oven for 3-4 hours. It should look blackened on the top. Once cooked, shred the brisket and stir well. Divide the brisket between four bowls and top with the soured cream, cheese, avocado, red onion, fresh coriander and refried black beans. Divide the brisket between four bowls and top with the soured cream, cheese, avocado, red onion, fresh coriander and refried black beans. | {
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"content": "An average of 4.7 out of 5 stars from 18 ratings A slow cooked chilli con carne served with refried beans, soured cream, cheese and avocado. It's got everything you could ask for. 4 tbsp olive oil1kg/2lb 4oz beef brisket, cut into 4cm/1½in dice2 onions, finely sliced6 garlic cloves, chopped1 tsp cumin seeds1 tsp coriander seeds1 tsp dried oregano6 dried ancho chillies, soaked in a little boiling water for half an hour, chopped and water reserved2 bay leaves5 allspice berries4 beef tomatoes, roughly chopped2 tbsp brown sugar3 tbsp cider vinegar500ml/18fl oz beef stock 4 tbsp olive oil 1kg/2lb 4oz beef brisket, cut into 4cm/1½in dice 2 onions, finely sliced 6 garlic cloves, chopped 1 tsp cumin seeds 1 tsp coriander seeds 1 tsp dried oregano 6 dried ancho chillies, soaked in a little boiling water for half an hour, chopped and water reserved 2 bay leaves 5 allspice berries 4 beef tomatoes, roughly chopped 2 tbsp brown sugar 3 tbsp cider vinegar 500ml/18fl oz beef stock 150g/5½oz soured cream150g/5½oz white cheddar, grated (or feta cheese, crumbled)2 avocados, flesh diced1 red onion, thinly sliced2 tbsp fresh coriander, roughly chopped200g/7oz refried black beans 150g/5½oz soured cream 150g/5½oz white cheddar, grated (or feta cheese, crumbled) 2 avocados, flesh diced 1 red onion, thinly sliced 2 tbsp fresh coriander, roughly chopped 200g/7oz refried black beans Method Preheat the oven to 170C/150C Fan/Gas 3½.Place a large ovenproof dish over a medium heat and add the oil. Brown the brisket all over, then the add the onions, garlic, cumin, coriander and oregano. Fry for 1-2 minutes over a high heat.Stir in the chopped, soaked chillies with the soaking water. Add the bay leaves, allspice berries, tomatoes and sugar. Cook until the ingredients begin to caramelise, then add the vinegar. Add the beef stock, but make sure the level doesn't rise above the ingredients. Place a lid on the pot and cook in the oven for 3-4 hours. It should look blackened on the top. Once cooked, shred the brisket and stir well.Divide the brisket between four bowls and top with the soured cream, cheese, avocado, red onion, fresh coriander and refried black beans. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Place a large ovenproof dish over a medium heat and add the oil. Brown the brisket all over, then the add the onions, garlic, cumin, coriander and oregano. Fry for 1-2 minutes over a high heat. Place a large ovenproof dish over a medium heat and add the oil. Brown the brisket all over, then the add the onions, garlic, cumin, coriander and oregano. Fry for 1-2 minutes over a high heat. Stir in the chopped, soaked chillies with the soaking water. Add the bay leaves, allspice berries, tomatoes and sugar. Cook until the ingredients begin to caramelise, then add the vinegar. Add the beef stock, but make sure the level doesn't rise above the ingredients. Place a lid on the pot and cook in the oven for 3-4 hours. It should look blackened on the top. Once cooked, shred the brisket and stir well. Stir in the chopped, soaked chillies with the soaking water. Add the bay leaves, allspice berries, tomatoes and sugar. Cook until the ingredients begin to caramelise, then add the vinegar. Add the beef stock, but make sure the level doesn't rise above the ingredients. Place a lid on the pot and cook in the oven for 3-4 hours. It should look blackened on the top. Once cooked, shred the brisket and stir well. Divide the brisket between four bowls and top with the soured cream, cheese, avocado, red onion, fresh coriander and refried black beans. Divide the brisket between four bowls and top with the soured cream, cheese, avocado, red onion, fresh coriander and refried black beans."
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} | 6c2918ac8de4689d72bfe39fea0bc5c32613297ae2a66654e71a4652abb384df | Chilli beef with jacket potatoes recipe
An average of 2.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_beef_with_jacket_37003_16x9.jpg To make this the quickest chilli ever, you could microwave the jackets to speed things up or swap them for rice or crusty bread. Each serving provides 591 kcal, 36g protein, 59g carbohydrates (of which 14g sugars), 21g fat (of which 10g saturates), 10g fibre and 1g salt. 3 baking potatoes, washed and dried4 tsp rapeseed oil1½ tsp ground cumin1½ tsp ground coriander½ tsp ground cinnamon1½ tsp mild chilli powder300g/10½oz sirloin or rump steak, fat removed, cut into 1cm/½in-thick strips1 red onion, thinly sliced1 red pepper, seeds removed, thinly sliced2 garlic cloves, finely chopped½–1 red chilli, seeds removed, sliced 400g tin chopped tomatoes1 tbsp roughly chopped coriander leavessea salt and freshly ground black pepper 3 baking potatoes, washed and dried 4 tsp rapeseed oil 1½ tsp ground cumin 1½ tsp ground coriander ½ tsp ground cinnamon 1½ tsp mild chilli powder 300g/10½oz sirloin or rump steak, fat removed, cut into 1cm/½in-thick strips 1 red onion, thinly sliced 1 red pepper, seeds removed, thinly sliced 2 garlic cloves, finely chopped ½–1 red chilli, seeds removed, sliced 400g tin chopped tomatoes 1 tbsp roughly chopped coriander leaves sea salt and freshly ground black pepper 100g/3½oz sour cream45g/1½oz mature Cheddar. grated 30g/1oz jalapenos, sliced 100g/3½oz sour cream 45g/1½oz mature Cheddar. grated 30g/1oz jalapenos, sliced Method Preheat the oven to 200C/180C Fan/Gas 6. Rub the potatoes with 2 teaspoons oil and season with salt and pepper. Prick them all over with a fork. Bake for 45–60 minutes, or until crisp on the outside and fluffy inside.Meanwhile, mix the spices together in a medium bowl. Remove 2 teaspoons of the spice mix and set aside. Add the steak to the bowl and toss to coat.Heat a large frying pan until very hot. Add the remaining oil and the beef and fry for 30–40 seconds on each side, until browned and just cooked, then tip onto a plate and set aside.Add the onion and pepper to the pan, cover with a lid and gently fry for 2–3 minutes, until just softened. Add the garlic, chilli and reserved spice mix and fry for another 2 minutes, then add the tomatoes. Bring to the boil, then reduce the heat to a simmer, cover and cook for 4–5 minutes, until tender and the sauce is slightly reduced. Add the beef and any juices and cook for another minute, until cooked and hot through. Season with salt and pepper then stir in the coriander.When the potatoes are tender, cut them in half lengthways and divide between the serving plates. Spoon the chilli beef over the top, then finish with a dollop of sour cream, some grated cheese and a few jalapeno slices. Preheat the oven to 200C/180C Fan/Gas 6. Rub the potatoes with 2 teaspoons oil and season with salt and pepper. Prick them all over with a fork. Bake for 45–60 minutes, or until crisp on the outside and fluffy inside. Preheat the oven to 200C/180C Fan/Gas 6. Rub the potatoes with 2 teaspoons oil and season with salt and pepper. Prick them all over with a fork. Bake for 45–60 minutes, or until crisp on the outside and fluffy inside. Meanwhile, mix the spices together in a medium bowl. Remove 2 teaspoons of the spice mix and set aside. Add the steak to the bowl and toss to coat. Meanwhile, mix the spices together in a medium bowl. Remove 2 teaspoons of the spice mix and set aside. Add the steak to the bowl and toss to coat. Heat a large frying pan until very hot. Add the remaining oil and the beef and fry for 30–40 seconds on each side, until browned and just cooked, then tip onto a plate and set aside. Heat a large frying pan until very hot. Add the remaining oil and the beef and fry for 30–40 seconds on each side, until browned and just cooked, then tip onto a plate and set aside. Add the onion and pepper to the pan, cover with a lid and gently fry for 2–3 minutes, until just softened. Add the garlic, chilli and reserved spice mix and fry for another 2 minutes, then add the tomatoes. Bring to the boil, then reduce the heat to a simmer, cover and cook for 4–5 minutes, until tender and the sauce is slightly reduced. Add the beef and any juices and cook for another minute, until cooked and hot through. Season with salt and pepper then stir in the coriander. Add the onion and pepper to the pan, cover with a lid and gently fry for 2–3 minutes, until just softened. Add the garlic, chilli and reserved spice mix and fry for another 2 minutes, then add the tomatoes. Bring to the boil, then reduce the heat to a simmer, cover and cook for 4–5 minutes, until tender and the sauce is slightly reduced. Add the beef and any juices and cook for another minute, until cooked and hot through. Season with salt and pepper then stir in the coriander. When the potatoes are tender, cut them in half lengthways and divide between the serving plates. Spoon the chilli beef over the top, then finish with a dollop of sour cream, some grated cheese and a few jalapeno slices. When the potatoes are tender, cut them in half lengthways and divide between the serving plates. Spoon the chilli beef over the top, then finish with a dollop of sour cream, some grated cheese and a few jalapeno slices. Recipe tips You can do this with chicken fillet, turkey fillet, pork tenderloin or lamb leg steaks or fillet. Just return the meat to the pan and cook through for 5 minutes, until cooked through. | {
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"content": "An average of 2.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_beef_with_jacket_37003_16x9.jpg To make this the quickest chilli ever, you could microwave the jackets to speed things up or swap them for rice or crusty bread. Each serving provides 591 kcal, 36g protein, 59g carbohydrates (of which 14g sugars), 21g fat (of which 10g saturates), 10g fibre and 1g salt. 3 baking potatoes, washed and dried4 tsp rapeseed oil1½ tsp ground cumin1½ tsp ground coriander½ tsp ground cinnamon1½ tsp mild chilli powder300g/10½oz sirloin or rump steak, fat removed, cut into 1cm/½in-thick strips1 red onion, thinly sliced1 red pepper, seeds removed, thinly sliced2 garlic cloves, finely chopped½–1 red chilli, seeds removed, sliced 400g tin chopped tomatoes1 tbsp roughly chopped coriander leavessea salt and freshly ground black pepper 3 baking potatoes, washed and dried 4 tsp rapeseed oil 1½ tsp ground cumin 1½ tsp ground coriander ½ tsp ground cinnamon 1½ tsp mild chilli powder 300g/10½oz sirloin or rump steak, fat removed, cut into 1cm/½in-thick strips 1 red onion, thinly sliced 1 red pepper, seeds removed, thinly sliced 2 garlic cloves, finely chopped ½–1 red chilli, seeds removed, sliced 400g tin chopped tomatoes 1 tbsp roughly chopped coriander leaves sea salt and freshly ground black pepper 100g/3½oz sour cream45g/1½oz mature Cheddar. grated 30g/1oz jalapenos, sliced 100g/3½oz sour cream 45g/1½oz mature Cheddar. grated 30g/1oz jalapenos, sliced Method Preheat the oven to 200C/180C Fan/Gas 6. Rub the potatoes with 2 teaspoons oil and season with salt and pepper. Prick them all over with a fork. Bake for 45–60 minutes, or until crisp on the outside and fluffy inside.Meanwhile, mix the spices together in a medium bowl. Remove 2 teaspoons of the spice mix and set aside. Add the steak to the bowl and toss to coat.Heat a large frying pan until very hot. Add the remaining oil and the beef and fry for 30–40 seconds on each side, until browned and just cooked, then tip onto a plate and set aside.Add the onion and pepper to the pan, cover with a lid and gently fry for 2–3 minutes, until just softened. Add the garlic, chilli and reserved spice mix and fry for another 2 minutes, then add the tomatoes. Bring to the boil, then reduce the heat to a simmer, cover and cook for 4–5 minutes, until tender and the sauce is slightly reduced. Add the beef and any juices and cook for another minute, until cooked and hot through. Season with salt and pepper then stir in the coriander.When the potatoes are tender, cut them in half lengthways and divide between the serving plates. Spoon the chilli beef over the top, then finish with a dollop of sour cream, some grated cheese and a few jalapeno slices. Preheat the oven to 200C/180C Fan/Gas 6. Rub the potatoes with 2 teaspoons oil and season with salt and pepper. Prick them all over with a fork. Bake for 45–60 minutes, or until crisp on the outside and fluffy inside. Preheat the oven to 200C/180C Fan/Gas 6. Rub the potatoes with 2 teaspoons oil and season with salt and pepper. Prick them all over with a fork. Bake for 45–60 minutes, or until crisp on the outside and fluffy inside. Meanwhile, mix the spices together in a medium bowl. Remove 2 teaspoons of the spice mix and set aside. Add the steak to the bowl and toss to coat. Meanwhile, mix the spices together in a medium bowl. Remove 2 teaspoons of the spice mix and set aside. Add the steak to the bowl and toss to coat. Heat a large frying pan until very hot. Add the remaining oil and the beef and fry for 30–40 seconds on each side, until browned and just cooked, then tip onto a plate and set aside. Heat a large frying pan until very hot. Add the remaining oil and the beef and fry for 30–40 seconds on each side, until browned and just cooked, then tip onto a plate and set aside. Add the onion and pepper to the pan, cover with a lid and gently fry for 2–3 minutes, until just softened. Add the garlic, chilli and reserved spice mix and fry for another 2 minutes, then add the tomatoes. Bring to the boil, then reduce the heat to a simmer, cover and cook for 4–5 minutes, until tender and the sauce is slightly reduced. Add the beef and any juices and cook for another minute, until cooked and hot through. Season with salt and pepper then stir in the coriander. Add the onion and pepper to the pan, cover with a lid and gently fry for 2–3 minutes, until just softened. Add the garlic, chilli and reserved spice mix and fry for another 2 minutes, then add the tomatoes. Bring to the boil, then reduce the heat to a simmer, cover and cook for 4–5 minutes, until tender and the sauce is slightly reduced. Add the beef and any juices and cook for another minute, until cooked and hot through. Season with salt and pepper then stir in the coriander. When the potatoes are tender, cut them in half lengthways and divide between the serving plates. Spoon the chilli beef over the top, then finish with a dollop of sour cream, some grated cheese and a few jalapeno slices. When the potatoes are tender, cut them in half lengthways and divide between the serving plates. Spoon the chilli beef over the top, then finish with a dollop of sour cream, some grated cheese and a few jalapeno slices. Recipe tips You can do this with chicken fillet, turkey fillet, pork tenderloin or lamb leg steaks or fillet. Just return the meat to the pan and cook through for 5 minutes, until cooked through."
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} | 6cade5aeba877f0b930de82123bb3b66c78cbd3434ab289eefbded8f4ebf913d | Chicken chilli recipe
An average of 4.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_con_carne_27415_16x9.jpg Like chilli con carne, this chicken chilli is all about the mix of fragrant spices and heat, subtly mellowed with a touch of chocolate added at the end. Also it’s a brilliant one-pot meal and tastes even better the next day, so it’s a good dish to make ahead. Each serving provides 696 kcal, 35g protein, 91g carbohydrates (of which 11g sugars), 18g fat (of which 6g saturates), 15g fibre and 1.5g salt. 1 tbsp olive oil or lard1 large red onion, sliced2 garlic cloves, finely chopped1 tsp dried oregano1 bay leaf1 tsp ground cumin¼–1 tsp chilli powder, to taste1 tsp Spanish smoked paprikabunch coriander, stalks finely chopped, leaves roughly chopped4 chicken thighs, skin removed and boneless, cut into chunks2 x 400g tins kidney or black beans, drained and rinsed250g/9oz passata200ml/7fl oz chicken stock (or use 250g/9oz more passata)1 tsp cider vinegar1 tsp flaky sea salt, plus extra for seasoning2–3 squares dark chocolatefreshly ground black pepper 1 tbsp olive oil or lard 1 large red onion, sliced 2 garlic cloves, finely chopped 1 tsp dried oregano 1 bay leaf 1 tsp ground cumin ¼–1 tsp chilli powder, to taste 1 tsp Spanish smoked paprika bunch coriander, stalks finely chopped, leaves roughly chopped 4 chicken thighs, skin removed and boneless, cut into chunks 2 x 400g tins kidney or black beans, drained and rinsed 250g/9oz passata 200ml/7fl oz chicken stock (or use 250g/9oz more passata) 1 tsp cider vinegar 1 tsp flaky sea salt, plus extra for seasoning 2–3 squares dark chocolate freshly ground black pepper 300g/10½oz rice, cooked according to packet instructions1 ripe avocado, sliced4 tbsp soured cream 300g/10½oz rice, cooked according to packet instructions 1 ripe avocado, sliced 4 tbsp soured cream Method Heat the oil or lard in a saucepan and gently fry the onion for about 10 minutes, or until softened.Add the garlic, oregano, bay leaf, cumin, chilli powder, paprika and coriander stalks and continue to cook on a low heat for a minute. Add the chicken, beans, passata, stock, cider vinegar and salt. Bring to the boil, then reduce the heat and cook gently for 15 minutes, stirring occasionally. Stir in the chocolate and cook for another 5 minutes.Taste and season with salt and pepper, if desired. Scatter over the coriander leaves and serve with rice, sliced avocado and a dollop of soured cream. Heat the oil or lard in a saucepan and gently fry the onion for about 10 minutes, or until softened. Heat the oil or lard in a saucepan and gently fry the onion for about 10 minutes, or until softened. Add the garlic, oregano, bay leaf, cumin, chilli powder, paprika and coriander stalks and continue to cook on a low heat for a minute. Add the garlic, oregano, bay leaf, cumin, chilli powder, paprika and coriander stalks and continue to cook on a low heat for a minute. Add the chicken, beans, passata, stock, cider vinegar and salt. Bring to the boil, then reduce the heat and cook gently for 15 minutes, stirring occasionally. Stir in the chocolate and cook for another 5 minutes. Add the chicken, beans, passata, stock, cider vinegar and salt. Bring to the boil, then reduce the heat and cook gently for 15 minutes, stirring occasionally. Stir in the chocolate and cook for another 5 minutes. Taste and season with salt and pepper, if desired. Scatter over the coriander leaves and serve with rice, sliced avocado and a dollop of soured cream. Taste and season with salt and pepper, if desired. Scatter over the coriander leaves and serve with rice, sliced avocado and a dollop of soured cream. Recipe tips This chilli can be stretched to feed a crowd by adding more beans or chicken, or by doubling or trebling the recipe and adding extra accompaniments such as tortilla chips, jalapeños and salad. | {
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"content": "An average of 4.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_con_carne_27415_16x9.jpg Like chilli con carne, this chicken chilli is all about the mix of fragrant spices and heat, subtly mellowed with a touch of chocolate added at the end. Also it’s a brilliant one-pot meal and tastes even better the next day, so it’s a good dish to make ahead. Each serving provides 696 kcal, 35g protein, 91g carbohydrates (of which 11g sugars), 18g fat (of which 6g saturates), 15g fibre and 1.5g salt. 1 tbsp olive oil or lard1 large red onion, sliced2 garlic cloves, finely chopped1 tsp dried oregano1 bay leaf1 tsp ground cumin¼–1 tsp chilli powder, to taste1 tsp Spanish smoked paprikabunch coriander, stalks finely chopped, leaves roughly chopped4 chicken thighs, skin removed and boneless, cut into chunks2 x 400g tins kidney or black beans, drained and rinsed250g/9oz passata200ml/7fl oz chicken stock (or use 250g/9oz more passata)1 tsp cider vinegar1 tsp flaky sea salt, plus extra for seasoning2–3 squares dark chocolatefreshly ground black pepper 1 tbsp olive oil or lard 1 large red onion, sliced 2 garlic cloves, finely chopped 1 tsp dried oregano 1 bay leaf 1 tsp ground cumin ¼–1 tsp chilli powder, to taste 1 tsp Spanish smoked paprika bunch coriander, stalks finely chopped, leaves roughly chopped 4 chicken thighs, skin removed and boneless, cut into chunks 2 x 400g tins kidney or black beans, drained and rinsed 250g/9oz passata 200ml/7fl oz chicken stock (or use 250g/9oz more passata) 1 tsp cider vinegar 1 tsp flaky sea salt, plus extra for seasoning 2–3 squares dark chocolate freshly ground black pepper 300g/10½oz rice, cooked according to packet instructions1 ripe avocado, sliced4 tbsp soured cream 300g/10½oz rice, cooked according to packet instructions 1 ripe avocado, sliced 4 tbsp soured cream Method Heat the oil or lard in a saucepan and gently fry the onion for about 10 minutes, or until softened.Add the garlic, oregano, bay leaf, cumin, chilli powder, paprika and coriander stalks and continue to cook on a low heat for a minute. Add the chicken, beans, passata, stock, cider vinegar and salt. Bring to the boil, then reduce the heat and cook gently for 15 minutes, stirring occasionally. Stir in the chocolate and cook for another 5 minutes.Taste and season with salt and pepper, if desired. Scatter over the coriander leaves and serve with rice, sliced avocado and a dollop of soured cream. Heat the oil or lard in a saucepan and gently fry the onion for about 10 minutes, or until softened. Heat the oil or lard in a saucepan and gently fry the onion for about 10 minutes, or until softened. Add the garlic, oregano, bay leaf, cumin, chilli powder, paprika and coriander stalks and continue to cook on a low heat for a minute. Add the garlic, oregano, bay leaf, cumin, chilli powder, paprika and coriander stalks and continue to cook on a low heat for a minute. Add the chicken, beans, passata, stock, cider vinegar and salt. Bring to the boil, then reduce the heat and cook gently for 15 minutes, stirring occasionally. Stir in the chocolate and cook for another 5 minutes. Add the chicken, beans, passata, stock, cider vinegar and salt. Bring to the boil, then reduce the heat and cook gently for 15 minutes, stirring occasionally. Stir in the chocolate and cook for another 5 minutes. Taste and season with salt and pepper, if desired. Scatter over the coriander leaves and serve with rice, sliced avocado and a dollop of soured cream. Taste and season with salt and pepper, if desired. Scatter over the coriander leaves and serve with rice, sliced avocado and a dollop of soured cream. Recipe tips This chilli can be stretched to feed a crowd by adding more beans or chicken, or by doubling or trebling the recipe and adding extra accompaniments such as tortilla chips, jalapeños and salad."
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} | bd73aa82f42730ad5a76bbacb16d22c906ea19a5b66451544ec55f93df9ff4d5 | How to make chilli con carne recipe
An average of 4.7 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_chilli_con_carne_92275_16x9.jpg Chilli con carne is an all-time favourite party dish that’s incredibly easy to make, served here with a little grated chocolate for a bit of Mexican authenticity. Make your chilli in advance for even better flavour. 1 large red onion, finely chopped2 tbsp olive oil1 carrot, quartered lengthways and chopped2 garlic cloves, crushed1 tsp chilli powder¾ tsp smoked sweet paprika½ tsp dried oregano500g/1lb 2oz best-quality beef mince2 tbsp tomato purée1 x 400g/14oz tin kidney beans, drained and rinsed1 red or green pepper, seeds removed and roughly chopped1 x 400g/14oz tin best-quality chopped tomatoes500-750ml/18-22fl oz beef stocksea salt and black pepper2 squares 70% dark chocolate, gratedsmall bunch coriander, chopped 1 large red onion, finely chopped 2 tbsp olive oil 1 carrot, quartered lengthways and chopped 2 garlic cloves, crushed 1 tsp chilli powder ¾ tsp smoked sweet paprika ½ tsp dried oregano 500g/1lb 2oz best-quality beef mince 2 tbsp tomato purée 1 x 400g/14oz tin kidney beans, drained and rinsed 1 red or green pepper, seeds removed and roughly chopped 1 x 400g/14oz tin best-quality chopped tomatoes 500-750ml/18-22fl oz beef stock sea salt and black pepper 2 squares 70% dark chocolate, grated small bunch coriander, chopped cooked ricefresh coriander, roughly choppedsoured cream cooked rice fresh coriander, roughly chopped soured cream Method Heat a large casserole or heavy-based pan over a medium heat. Add a glug of oil and once hot add the onion. Cook for a minute and add the carrots. Cook for 5-7 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 2-3 minutes.Add the spices and the oregano and cook for two minutes, or until aromatic. Add the beef, breaking it up as it fries into small pieces. Cook for 3-4 minutes, or until brown all over and broken down into small pieces. Stir in the tomato purée and cook for two minutes.Stir in the kidney beans and chopped pepper, stirring over the heat for 3-4 minutes to soften the pepper a little, then add the tomatoes and enough beef stock to slightly more than cover the meat. Stir everything round, scraping the bottom of the pan with a wooden spoon to unstick any bits from the bottom, and season with salt and pepper.Bring to a rapid simmer, reduce the heat to a gentle simmer and cook for 1½-2 hours, or until thickened and rich. If at any point the liquid level looks low then add a little hot water or any remaining stock.Before serving, add the grated squares of chocolate and stir through the hot chilli con carne to melt. Taste and season with salt and pepper as necessary.Serve with rice and garnish the chilli with coriander and soured cream. Heat a large casserole or heavy-based pan over a medium heat. Add a glug of oil and once hot add the onion. Cook for a minute and add the carrots. Cook for 5-7 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 2-3 minutes. Heat a large casserole or heavy-based pan over a medium heat. Add a glug of oil and once hot add the onion. Cook for a minute and add the carrots. Cook for 5-7 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 2-3 minutes. Add the spices and the oregano and cook for two minutes, or until aromatic. Add the beef, breaking it up as it fries into small pieces. Cook for 3-4 minutes, or until brown all over and broken down into small pieces. Stir in the tomato purée and cook for two minutes. Add the spices and the oregano and cook for two minutes, or until aromatic. Add the beef, breaking it up as it fries into small pieces. Cook for 3-4 minutes, or until brown all over and broken down into small pieces. Stir in the tomato purée and cook for two minutes. Stir in the kidney beans and chopped pepper, stirring over the heat for 3-4 minutes to soften the pepper a little, then add the tomatoes and enough beef stock to slightly more than cover the meat. Stir everything round, scraping the bottom of the pan with a wooden spoon to unstick any bits from the bottom, and season with salt and pepper. Stir in the kidney beans and chopped pepper, stirring over the heat for 3-4 minutes to soften the pepper a little, then add the tomatoes and enough beef stock to slightly more than cover the meat. Stir everything round, scraping the bottom of the pan with a wooden spoon to unstick any bits from the bottom, and season with salt and pepper. Bring to a rapid simmer, reduce the heat to a gentle simmer and cook for 1½-2 hours, or until thickened and rich. If at any point the liquid level looks low then add a little hot water or any remaining stock. Bring to a rapid simmer, reduce the heat to a gentle simmer and cook for 1½-2 hours, or until thickened and rich. If at any point the liquid level looks low then add a little hot water or any remaining stock. Before serving, add the grated squares of chocolate and stir through the hot chilli con carne to melt. Taste and season with salt and pepper as necessary. Before serving, add the grated squares of chocolate and stir through the hot chilli con carne to melt. Taste and season with salt and pepper as necessary. Serve with rice and garnish the chilli with coriander and soured cream. Serve with rice and garnish the chilli with coriander and soured cream. | {
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"content": "An average of 4.7 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beef_chilli_con_carne_92275_16x9.jpg Chilli con carne is an all-time favourite party dish that’s incredibly easy to make, served here with a little grated chocolate for a bit of Mexican authenticity. Make your chilli in advance for even better flavour. 1 large red onion, finely chopped2 tbsp olive oil1 carrot, quartered lengthways and chopped2 garlic cloves, crushed1 tsp chilli powder¾ tsp smoked sweet paprika½ tsp dried oregano500g/1lb 2oz best-quality beef mince2 tbsp tomato purée1 x 400g/14oz tin kidney beans, drained and rinsed1 red or green pepper, seeds removed and roughly chopped1 x 400g/14oz tin best-quality chopped tomatoes500-750ml/18-22fl oz beef stocksea salt and black pepper2 squares 70% dark chocolate, gratedsmall bunch coriander, chopped 1 large red onion, finely chopped 2 tbsp olive oil 1 carrot, quartered lengthways and chopped 2 garlic cloves, crushed 1 tsp chilli powder ¾ tsp smoked sweet paprika ½ tsp dried oregano 500g/1lb 2oz best-quality beef mince 2 tbsp tomato purée 1 x 400g/14oz tin kidney beans, drained and rinsed 1 red or green pepper, seeds removed and roughly chopped 1 x 400g/14oz tin best-quality chopped tomatoes 500-750ml/18-22fl oz beef stock sea salt and black pepper 2 squares 70% dark chocolate, grated small bunch coriander, chopped cooked ricefresh coriander, roughly choppedsoured cream cooked rice fresh coriander, roughly chopped soured cream Method Heat a large casserole or heavy-based pan over a medium heat. Add a glug of oil and once hot add the onion. Cook for a minute and add the carrots. Cook for 5-7 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 2-3 minutes.Add the spices and the oregano and cook for two minutes, or until aromatic. Add the beef, breaking it up as it fries into small pieces. Cook for 3-4 minutes, or until brown all over and broken down into small pieces. Stir in the tomato purée and cook for two minutes.Stir in the kidney beans and chopped pepper, stirring over the heat for 3-4 minutes to soften the pepper a little, then add the tomatoes and enough beef stock to slightly more than cover the meat. Stir everything round, scraping the bottom of the pan with a wooden spoon to unstick any bits from the bottom, and season with salt and pepper.Bring to a rapid simmer, reduce the heat to a gentle simmer and cook for 1½-2 hours, or until thickened and rich. If at any point the liquid level looks low then add a little hot water or any remaining stock.Before serving, add the grated squares of chocolate and stir through the hot chilli con carne to melt. Taste and season with salt and pepper as necessary.Serve with rice and garnish the chilli with coriander and soured cream. Heat a large casserole or heavy-based pan over a medium heat. Add a glug of oil and once hot add the onion. Cook for a minute and add the carrots. Cook for 5-7 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 2-3 minutes. Heat a large casserole or heavy-based pan over a medium heat. Add a glug of oil and once hot add the onion. Cook for a minute and add the carrots. Cook for 5-7 minutes, or until the onions are softened and translucent. Add the garlic and cook for a further 2-3 minutes. Add the spices and the oregano and cook for two minutes, or until aromatic. Add the beef, breaking it up as it fries into small pieces. Cook for 3-4 minutes, or until brown all over and broken down into small pieces. Stir in the tomato purée and cook for two minutes. Add the spices and the oregano and cook for two minutes, or until aromatic. Add the beef, breaking it up as it fries into small pieces. Cook for 3-4 minutes, or until brown all over and broken down into small pieces. Stir in the tomato purée and cook for two minutes. Stir in the kidney beans and chopped pepper, stirring over the heat for 3-4 minutes to soften the pepper a little, then add the tomatoes and enough beef stock to slightly more than cover the meat. Stir everything round, scraping the bottom of the pan with a wooden spoon to unstick any bits from the bottom, and season with salt and pepper. Stir in the kidney beans and chopped pepper, stirring over the heat for 3-4 minutes to soften the pepper a little, then add the tomatoes and enough beef stock to slightly more than cover the meat. Stir everything round, scraping the bottom of the pan with a wooden spoon to unstick any bits from the bottom, and season with salt and pepper. Bring to a rapid simmer, reduce the heat to a gentle simmer and cook for 1½-2 hours, or until thickened and rich. If at any point the liquid level looks low then add a little hot water or any remaining stock. Bring to a rapid simmer, reduce the heat to a gentle simmer and cook for 1½-2 hours, or until thickened and rich. If at any point the liquid level looks low then add a little hot water or any remaining stock. Before serving, add the grated squares of chocolate and stir through the hot chilli con carne to melt. Taste and season with salt and pepper as necessary. Before serving, add the grated squares of chocolate and stir through the hot chilli con carne to melt. Taste and season with salt and pepper as necessary. Serve with rice and garnish the chilli with coriander and soured cream. Serve with rice and garnish the chilli with coriander and soured cream."
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} | 1c386254cf4291bf1a2eb9bfa775db0346bb638cacbea9cdc525438c8d41c0b1 | Carne con chile recipe
An average of 4.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carne_con_chile_04415_16x9.jpg The classic 'chilli con carne' made with beans and minced beef is more of a Tex-Mex recipe. In Mexico, home cooks make carne con chilli for their families, using cubed beef or pork in a rich chilli sauce with or without tomatoes, with beans and or rice on the side. Serve this version with corn tortillas and any number of your favourite toppings. 50g/1¾oz dried guajillo chillies, seeds removed4 large ripe tomatoes4 garlic cloves, skin on30g/1oz lard or 3 tbsp vegetable oil1kg/2lb 4oz braising steak, cubed1 large onion, roughly chopped1 tsp ground cumin1 tsp dried oregano4 allspice berries, bruised1 bay leaf1 tsp salt2 tbsp chipotles en adobo 12–18 corn tortillas 50g/1¾oz dried guajillo chillies, seeds removed 4 large ripe tomatoes 4 garlic cloves, skin on 30g/1oz lard or 3 tbsp vegetable oil 1kg/2lb 4oz braising steak, cubed 1 large onion, roughly chopped 1 tsp ground cumin 1 tsp dried oregano 4 allspice berries, bruised 1 bay leaf 1 tsp salt 2 tbsp chipotles en adobo 12–18 corn tortillas handful coriander, roughly chopped200ml/7fl oz soured creamLancashire cheese, crumbled1 avocado, stone removed, peeled and diced1 large onion, finely chopped4 radishes, finely sliced handful coriander, roughly chopped 200ml/7fl oz soured cream Lancashire cheese, crumbled 1 avocado, stone removed, peeled and diced 1 large onion, finely chopped 4 radishes, finely sliced Method Place a heavy-based frying pan over a medium heat and toast the chillies for 20 seconds, until fragrant but not burnt. Place them into a bowl and pour over 450ml/16fl oz boiling water to cover them. Leave to soak for 15–20 minutes. In the same frying pan, dry fry the tomatoes and garlic until softened and charred. Set aside until cool enough to handle, then peel off and discard the garlic skins and quarter the tomatoes. Heat a tablespoon of lard or oil in a large flameproof casserole dish and brown one third of the beef. Transfer to a plate and then repeat until all the beef has browned, adding another tablespoon of lard or oil as needed. Add the remaining lard or oil to the pan and fry the onion for 3–4 minutes until softened. Add the cumin, oregano, allspice and bay leaf. Cook for 2 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Place the soaked chilies and roughly 150ml/5fl oz of their soaking liquid into a food processor. Add the garlic, tomatoes, salt and chipotles en adobo and blend until as smooth as possible.Tip the paste into the casserole dish. Add the browned beef and stir in the rest of the chilli soaking water. Bring to the boil, then turn down to a simmer on a low heat. Cover and cook in the oven for 1½–2 hours until the beef is tender. Check the water level a couple of times during cooking to make sure the meat doesn’t dry out. Add a little more liquid if necessary. Warm the tortillas and serve the chilli with the toppings on the side. Add rice or beans if desired. Place a heavy-based frying pan over a medium heat and toast the chillies for 20 seconds, until fragrant but not burnt. Place them into a bowl and pour over 450ml/16fl oz boiling water to cover them. Leave to soak for 15–20 minutes. Place a heavy-based frying pan over a medium heat and toast the chillies for 20 seconds, until fragrant but not burnt. Place them into a bowl and pour over 450ml/16fl oz boiling water to cover them. Leave to soak for 15–20 minutes. In the same frying pan, dry fry the tomatoes and garlic until softened and charred. Set aside until cool enough to handle, then peel off and discard the garlic skins and quarter the tomatoes. In the same frying pan, dry fry the tomatoes and garlic until softened and charred. Set aside until cool enough to handle, then peel off and discard the garlic skins and quarter the tomatoes. Heat a tablespoon of lard or oil in a large flameproof casserole dish and brown one third of the beef. Transfer to a plate and then repeat until all the beef has browned, adding another tablespoon of lard or oil as needed. Heat a tablespoon of lard or oil in a large flameproof casserole dish and brown one third of the beef. Transfer to a plate and then repeat until all the beef has browned, adding another tablespoon of lard or oil as needed. Add the remaining lard or oil to the pan and fry the onion for 3–4 minutes until softened. Add the cumin, oregano, allspice and bay leaf. Cook for 2 minutes. Add the remaining lard or oil to the pan and fry the onion for 3–4 minutes until softened. Add the cumin, oregano, allspice and bay leaf. Cook for 2 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the soaked chilies and roughly 150ml/5fl oz of their soaking liquid into a food processor. Add the garlic, tomatoes, salt and chipotles en adobo and blend until as smooth as possible. Place the soaked chilies and roughly 150ml/5fl oz of their soaking liquid into a food processor. Add the garlic, tomatoes, salt and chipotles en adobo and blend until as smooth as possible. Tip the paste into the casserole dish. Add the browned beef and stir in the rest of the chilli soaking water. Bring to the boil, then turn down to a simmer on a low heat. Cover and cook in the oven for 1½–2 hours until the beef is tender. Check the water level a couple of times during cooking to make sure the meat doesn’t dry out. Add a little more liquid if necessary. Tip the paste into the casserole dish. Add the browned beef and stir in the rest of the chilli soaking water. Bring to the boil, then turn down to a simmer on a low heat. Cover and cook in the oven for 1½–2 hours until the beef is tender. Check the water level a couple of times during cooking to make sure the meat doesn’t dry out. Add a little more liquid if necessary. Warm the tortillas and serve the chilli with the toppings on the side. Add rice or beans if desired. Warm the tortillas and serve the chilli with the toppings on the side. Add rice or beans if desired. | {
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"title": "Carne con chile recipe",
"content": "An average of 4.8 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carne_con_chile_04415_16x9.jpg The classic 'chilli con carne' made with beans and minced beef is more of a Tex-Mex recipe. In Mexico, home cooks make carne con chilli for their families, using cubed beef or pork in a rich chilli sauce with or without tomatoes, with beans and or rice on the side. Serve this version with corn tortillas and any number of your favourite toppings. 50g/1¾oz dried guajillo chillies, seeds removed4 large ripe tomatoes4 garlic cloves, skin on30g/1oz lard or 3 tbsp vegetable oil1kg/2lb 4oz braising steak, cubed1 large onion, roughly chopped1 tsp ground cumin1 tsp dried oregano4 allspice berries, bruised1 bay leaf1 tsp salt2 tbsp chipotles en adobo 12–18 corn tortillas 50g/1¾oz dried guajillo chillies, seeds removed 4 large ripe tomatoes 4 garlic cloves, skin on 30g/1oz lard or 3 tbsp vegetable oil 1kg/2lb 4oz braising steak, cubed 1 large onion, roughly chopped 1 tsp ground cumin 1 tsp dried oregano 4 allspice berries, bruised 1 bay leaf 1 tsp salt 2 tbsp chipotles en adobo 12–18 corn tortillas handful coriander, roughly chopped200ml/7fl oz soured creamLancashire cheese, crumbled1 avocado, stone removed, peeled and diced1 large onion, finely chopped4 radishes, finely sliced handful coriander, roughly chopped 200ml/7fl oz soured cream Lancashire cheese, crumbled 1 avocado, stone removed, peeled and diced 1 large onion, finely chopped 4 radishes, finely sliced Method Place a heavy-based frying pan over a medium heat and toast the chillies for 20 seconds, until fragrant but not burnt. Place them into a bowl and pour over 450ml/16fl oz boiling water to cover them. Leave to soak for 15–20 minutes. In the same frying pan, dry fry the tomatoes and garlic until softened and charred. Set aside until cool enough to handle, then peel off and discard the garlic skins and quarter the tomatoes. Heat a tablespoon of lard or oil in a large flameproof casserole dish and brown one third of the beef. Transfer to a plate and then repeat until all the beef has browned, adding another tablespoon of lard or oil as needed. Add the remaining lard or oil to the pan and fry the onion for 3–4 minutes until softened. Add the cumin, oregano, allspice and bay leaf. Cook for 2 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Place the soaked chilies and roughly 150ml/5fl oz of their soaking liquid into a food processor. Add the garlic, tomatoes, salt and chipotles en adobo and blend until as smooth as possible.Tip the paste into the casserole dish. Add the browned beef and stir in the rest of the chilli soaking water. Bring to the boil, then turn down to a simmer on a low heat. Cover and cook in the oven for 1½–2 hours until the beef is tender. Check the water level a couple of times during cooking to make sure the meat doesn’t dry out. Add a little more liquid if necessary. Warm the tortillas and serve the chilli with the toppings on the side. Add rice or beans if desired. Place a heavy-based frying pan over a medium heat and toast the chillies for 20 seconds, until fragrant but not burnt. Place them into a bowl and pour over 450ml/16fl oz boiling water to cover them. Leave to soak for 15–20 minutes. Place a heavy-based frying pan over a medium heat and toast the chillies for 20 seconds, until fragrant but not burnt. Place them into a bowl and pour over 450ml/16fl oz boiling water to cover them. Leave to soak for 15–20 minutes. In the same frying pan, dry fry the tomatoes and garlic until softened and charred. Set aside until cool enough to handle, then peel off and discard the garlic skins and quarter the tomatoes. In the same frying pan, dry fry the tomatoes and garlic until softened and charred. Set aside until cool enough to handle, then peel off and discard the garlic skins and quarter the tomatoes. Heat a tablespoon of lard or oil in a large flameproof casserole dish and brown one third of the beef. Transfer to a plate and then repeat until all the beef has browned, adding another tablespoon of lard or oil as needed. Heat a tablespoon of lard or oil in a large flameproof casserole dish and brown one third of the beef. Transfer to a plate and then repeat until all the beef has browned, adding another tablespoon of lard or oil as needed. Add the remaining lard or oil to the pan and fry the onion for 3–4 minutes until softened. Add the cumin, oregano, allspice and bay leaf. Cook for 2 minutes. Add the remaining lard or oil to the pan and fry the onion for 3–4 minutes until softened. Add the cumin, oregano, allspice and bay leaf. Cook for 2 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the soaked chilies and roughly 150ml/5fl oz of their soaking liquid into a food processor. Add the garlic, tomatoes, salt and chipotles en adobo and blend until as smooth as possible. Place the soaked chilies and roughly 150ml/5fl oz of their soaking liquid into a food processor. Add the garlic, tomatoes, salt and chipotles en adobo and blend until as smooth as possible. Tip the paste into the casserole dish. Add the browned beef and stir in the rest of the chilli soaking water. Bring to the boil, then turn down to a simmer on a low heat. Cover and cook in the oven for 1½–2 hours until the beef is tender. Check the water level a couple of times during cooking to make sure the meat doesn’t dry out. Add a little more liquid if necessary. Tip the paste into the casserole dish. Add the browned beef and stir in the rest of the chilli soaking water. Bring to the boil, then turn down to a simmer on a low heat. Cover and cook in the oven for 1½–2 hours until the beef is tender. Check the water level a couple of times during cooking to make sure the meat doesn’t dry out. Add a little more liquid if necessary. Warm the tortillas and serve the chilli with the toppings on the side. Add rice or beans if desired. Warm the tortillas and serve the chilli with the toppings on the side. Add rice or beans if desired."
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} | 24b6281328a61173b039b1eb8eb502462f2e50a4b0fbc1d548ed32fe90c62287 | Lighter chilli con carne with cauliflower 'rice' recipe
An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_con_carne_with_35538_16x9.jpg A lower-carb twist on the classic chilli, yet still filling. Each serving provides 311 kcal, 27g protein, 23.5g carbohydrate (of which 17g sugars), 10.5g fat (of which 3g saturates), 8g fibre and 0.9g salt. 150g/5½oz cauliflower1 tsp olive oilsalt and freshly ground black pepper 150g/5½oz cauliflower 1 tsp olive oil salt and freshly ground black pepper 1 tsp rapeseed oil½ medium onion (60g/2¼oz peeled weight), finely chopped1 garlic clove, crushed75g/2½oz 5% fat beef mince200g/7oz tinned chopped tomatoes1 level tbsp tomato puréepinch chilli powder 25g/1oz drained and rinsed tinned red kidney beans 1 tsp rapeseed oil ½ medium onion (60g/2¼oz peeled weight), finely chopped 1 garlic clove, crushed 75g/2½oz 5% fat beef mince 200g/7oz tinned chopped tomatoes 1 level tbsp tomato purée pinch chilli powder 25g/1oz drained and rinsed tinned red kidney beans Method Preheat the oven to 200C/180C Fan/Gas 6.To make the ‘rice’, put the cauliflower in a food processor and pulse for 30 seconds, or until it has the texture of rice. Stir in the olive oil and season. Spread the 'rice' onto a baking tray and bake for 15 minutes. Meanwhile, to make the chilli con carne, heat the rapeseed oil in small saucepan over a medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and mince and cook for 4 minutes. Mix in the tomatoes, tomato purée and chilli powder. Season and simmer for 15 minutes. Add the kidney beans and cook for 2 minutes more. Serve the chilli with the cauliflower 'rice'. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the ‘rice’, put the cauliflower in a food processor and pulse for 30 seconds, or until it has the texture of rice. Stir in the olive oil and season. Spread the 'rice' onto a baking tray and bake for 15 minutes. To make the ‘rice’, put the cauliflower in a food processor and pulse for 30 seconds, or until it has the texture of rice. Stir in the olive oil and season. Spread the 'rice' onto a baking tray and bake for 15 minutes. Meanwhile, to make the chilli con carne, heat the rapeseed oil in small saucepan over a medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and mince and cook for 4 minutes. Mix in the tomatoes, tomato purée and chilli powder. Season and simmer for 15 minutes. Add the kidney beans and cook for 2 minutes more. Meanwhile, to make the chilli con carne, heat the rapeseed oil in small saucepan over a medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and mince and cook for 4 minutes. Mix in the tomatoes, tomato purée and chilli powder. Season and simmer for 15 minutes. Add the kidney beans and cook for 2 minutes more. Serve the chilli with the cauliflower 'rice'. Serve the chilli with the cauliflower 'rice'. Recipe tips To make this recipe 400 kcal, increase the quantity of mince to 125g/4½oz and red kidney beans to 50g/1¾oz. | {
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"content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chilli_con_carne_with_35538_16x9.jpg A lower-carb twist on the classic chilli, yet still filling. Each serving provides 311 kcal, 27g protein, 23.5g carbohydrate (of which 17g sugars), 10.5g fat (of which 3g saturates), 8g fibre and 0.9g salt. 150g/5½oz cauliflower1 tsp olive oilsalt and freshly ground black pepper 150g/5½oz cauliflower 1 tsp olive oil salt and freshly ground black pepper 1 tsp rapeseed oil½ medium onion (60g/2¼oz peeled weight), finely chopped1 garlic clove, crushed75g/2½oz 5% fat beef mince200g/7oz tinned chopped tomatoes1 level tbsp tomato puréepinch chilli powder 25g/1oz drained and rinsed tinned red kidney beans 1 tsp rapeseed oil ½ medium onion (60g/2¼oz peeled weight), finely chopped 1 garlic clove, crushed 75g/2½oz 5% fat beef mince 200g/7oz tinned chopped tomatoes 1 level tbsp tomato purée pinch chilli powder 25g/1oz drained and rinsed tinned red kidney beans Method Preheat the oven to 200C/180C Fan/Gas 6.To make the ‘rice’, put the cauliflower in a food processor and pulse for 30 seconds, or until it has the texture of rice. Stir in the olive oil and season. Spread the 'rice' onto a baking tray and bake for 15 minutes. Meanwhile, to make the chilli con carne, heat the rapeseed oil in small saucepan over a medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and mince and cook for 4 minutes. Mix in the tomatoes, tomato purée and chilli powder. Season and simmer for 15 minutes. Add the kidney beans and cook for 2 minutes more. Serve the chilli with the cauliflower 'rice'. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the ‘rice’, put the cauliflower in a food processor and pulse for 30 seconds, or until it has the texture of rice. Stir in the olive oil and season. Spread the 'rice' onto a baking tray and bake for 15 minutes. To make the ‘rice’, put the cauliflower in a food processor and pulse for 30 seconds, or until it has the texture of rice. Stir in the olive oil and season. Spread the 'rice' onto a baking tray and bake for 15 minutes. Meanwhile, to make the chilli con carne, heat the rapeseed oil in small saucepan over a medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and mince and cook for 4 minutes. Mix in the tomatoes, tomato purée and chilli powder. Season and simmer for 15 minutes. Add the kidney beans and cook for 2 minutes more. Meanwhile, to make the chilli con carne, heat the rapeseed oil in small saucepan over a medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and mince and cook for 4 minutes. Mix in the tomatoes, tomato purée and chilli powder. Season and simmer for 15 minutes. Add the kidney beans and cook for 2 minutes more. Serve the chilli with the cauliflower 'rice'. Serve the chilli with the cauliflower 'rice'. Recipe tips To make this recipe 400 kcal, increase the quantity of mince to 125g/4½oz and red kidney beans to 50g/1¾oz."
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} | 2c17c00dc7d052dc73cd4b68569185868b12e0438f1805510607fd0cf4ae58fd | Microwave chilli con carne with rice recipe
An average of 5.0 out of 5 stars from 1 rating Chilli con carne is a spicy Mexican-style stew. This recipe is cooked completely in the microwave – and that includes cooking the rice. 1 medium onion1 garlic clove100g/3½oz mushrooms (optional)1 x 400g/14oz can chopped tomatoes1 x 400g/14oz can red kidney beans200g/7oz minced beef1 beef stock cube1 tsp chilli powder OR ¾ tsp spoon chilli flakesblack pepper (optional)1 mug long grain or basmati rice (about 250–300g/9-10½oz) 1 medium onion 1 garlic clove 100g/3½oz mushrooms (optional) 1 x 400g/14oz can chopped tomatoes 1 x 400g/14oz can red kidney beans 200g/7oz minced beef 1 beef stock cube 1 tsp chilli powder OR ¾ tsp spoon chilli flakes black pepper (optional) 1 mug long grain or basmati rice (about 250–300g/9-10½oz) Method Peel and finely chop the onion and garlic (press or chop the garlic as small as you can).Wipe the mushrooms, if using, with kitchen paper to remove any dirt and slice finely.Open the cans of tomatoes and beans. Drain the kidney beans through a colander and rinse with cold water.Put the minced beef into the large bowl and add the onion and garlic. Mix together using a fork until the meat is thoroughly broken up.Cover with a microwaveable lid or cling film, leaving a small area open to allow steam to escape.Cook in the microwave on full power for five minutes. Remove from the microwave. Peel back the cling film and stir well with the fork, breaking up any clumps of meat.Add the mushrooms, crumbled stock cube, chilli flakes or powder, tomatoes and beans to the meat and stir well.Add a small amount of water to the empty tomato can, swirl around and add to the bowl. Season with black pepper to taste, if using.Re-cover in the same way and cook on full power for five minutes. Remove the bowl and stir well.Re-cover, return to the microwave and cook on full power for 10 minutes. Remove halfway through and stir well. Leave to stand while you cook the rice.To cook the rice, boil the kettle. Add the rice to the sieve. Run cold water through the rice until the water runs clear and drain. Pour the rice into the other large microwave-safe bowl. Fill the same mug with boiling water twice and pour over the rice. Stir once and put into the microwave.Microwave on full power for 10 minutes.Remove the rice and stir. Return it to the microwave on full power for another minute.Remove the rice and leave to stand for 1–2 minutes and then taste to check it is cooked. If it needs slightly more cooking add a small amount of water and cook for another two minutes. Peel and finely chop the onion and garlic (press or chop the garlic as small as you can). Peel and finely chop the onion and garlic (press or chop the garlic as small as you can). Wipe the mushrooms, if using, with kitchen paper to remove any dirt and slice finely. Wipe the mushrooms, if using, with kitchen paper to remove any dirt and slice finely. Open the cans of tomatoes and beans. Drain the kidney beans through a colander and rinse with cold water. Open the cans of tomatoes and beans. Drain the kidney beans through a colander and rinse with cold water. Put the minced beef into the large bowl and add the onion and garlic. Mix together using a fork until the meat is thoroughly broken up. Put the minced beef into the large bowl and add the onion and garlic. Mix together using a fork until the meat is thoroughly broken up. Cover with a microwaveable lid or cling film, leaving a small area open to allow steam to escape. Cover with a microwaveable lid or cling film, leaving a small area open to allow steam to escape. Cook in the microwave on full power for five minutes. Remove from the microwave. Peel back the cling film and stir well with the fork, breaking up any clumps of meat. Cook in the microwave on full power for five minutes. Remove from the microwave. Peel back the cling film and stir well with the fork, breaking up any clumps of meat. Add the mushrooms, crumbled stock cube, chilli flakes or powder, tomatoes and beans to the meat and stir well. Add the mushrooms, crumbled stock cube, chilli flakes or powder, tomatoes and beans to the meat and stir well. Add a small amount of water to the empty tomato can, swirl around and add to the bowl. Season with black pepper to taste, if using. Add a small amount of water to the empty tomato can, swirl around and add to the bowl. Season with black pepper to taste, if using. Re-cover in the same way and cook on full power for five minutes. Remove the bowl and stir well. Re-cover in the same way and cook on full power for five minutes. Remove the bowl and stir well. Re-cover, return to the microwave and cook on full power for 10 minutes. Remove halfway through and stir well. Leave to stand while you cook the rice. Re-cover, return to the microwave and cook on full power for 10 minutes. Remove halfway through and stir well. Leave to stand while you cook the rice. To cook the rice, boil the kettle. Add the rice to the sieve. Run cold water through the rice until the water runs clear and drain. Pour the rice into the other large microwave-safe bowl. Fill the same mug with boiling water twice and pour over the rice. Stir once and put into the microwave. To cook the rice, boil the kettle. Add the rice to the sieve. Run cold water through the rice until the water runs clear and drain. Pour the rice into the other large microwave-safe bowl. Fill the same mug with boiling water twice and pour over the rice. Stir once and put into the microwave. Microwave on full power for 10 minutes. Microwave on full power for 10 minutes. Remove the rice and stir. Return it to the microwave on full power for another minute. Remove the rice and stir. Return it to the microwave on full power for another minute. Remove the rice and leave to stand for 1–2 minutes and then taste to check it is cooked. If it needs slightly more cooking add a small amount of water and cook for another two minutes. Remove the rice and leave to stand for 1–2 minutes and then taste to check it is cooked. If it needs slightly more cooking add a small amount of water and cook for another two minutes. Recipe tips Try adding one drained can of mixed pulses or 1 x 400g/14oz can of baked beans instead of red kidney beans, for a change. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Chilli con carne is a spicy Mexican-style stew. This recipe is cooked completely in the microwave – and that includes cooking the rice. 1 medium onion1 garlic clove100g/3½oz mushrooms (optional)1 x 400g/14oz can chopped tomatoes1 x 400g/14oz can red kidney beans200g/7oz minced beef1 beef stock cube1 tsp chilli powder OR ¾ tsp spoon chilli flakesblack pepper (optional)1 mug long grain or basmati rice (about 250–300g/9-10½oz) 1 medium onion 1 garlic clove 100g/3½oz mushrooms (optional) 1 x 400g/14oz can chopped tomatoes 1 x 400g/14oz can red kidney beans 200g/7oz minced beef 1 beef stock cube 1 tsp chilli powder OR ¾ tsp spoon chilli flakes black pepper (optional) 1 mug long grain or basmati rice (about 250–300g/9-10½oz) Method Peel and finely chop the onion and garlic (press or chop the garlic as small as you can).Wipe the mushrooms, if using, with kitchen paper to remove any dirt and slice finely.Open the cans of tomatoes and beans. Drain the kidney beans through a colander and rinse with cold water.Put the minced beef into the large bowl and add the onion and garlic. Mix together using a fork until the meat is thoroughly broken up.Cover with a microwaveable lid or cling film, leaving a small area open to allow steam to escape.Cook in the microwave on full power for five minutes. Remove from the microwave. Peel back the cling film and stir well with the fork, breaking up any clumps of meat.Add the mushrooms, crumbled stock cube, chilli flakes or powder, tomatoes and beans to the meat and stir well.Add a small amount of water to the empty tomato can, swirl around and add to the bowl. Season with black pepper to taste, if using.Re-cover in the same way and cook on full power for five minutes. Remove the bowl and stir well.Re-cover, return to the microwave and cook on full power for 10 minutes. Remove halfway through and stir well. Leave to stand while you cook the rice.To cook the rice, boil the kettle. Add the rice to the sieve. Run cold water through the rice until the water runs clear and drain. Pour the rice into the other large microwave-safe bowl. Fill the same mug with boiling water twice and pour over the rice. Stir once and put into the microwave.Microwave on full power for 10 minutes.Remove the rice and stir. Return it to the microwave on full power for another minute.Remove the rice and leave to stand for 1–2 minutes and then taste to check it is cooked. If it needs slightly more cooking add a small amount of water and cook for another two minutes. Peel and finely chop the onion and garlic (press or chop the garlic as small as you can). Peel and finely chop the onion and garlic (press or chop the garlic as small as you can). Wipe the mushrooms, if using, with kitchen paper to remove any dirt and slice finely. Wipe the mushrooms, if using, with kitchen paper to remove any dirt and slice finely. Open the cans of tomatoes and beans. Drain the kidney beans through a colander and rinse with cold water. Open the cans of tomatoes and beans. Drain the kidney beans through a colander and rinse with cold water. Put the minced beef into the large bowl and add the onion and garlic. Mix together using a fork until the meat is thoroughly broken up. Put the minced beef into the large bowl and add the onion and garlic. Mix together using a fork until the meat is thoroughly broken up. Cover with a microwaveable lid or cling film, leaving a small area open to allow steam to escape. Cover with a microwaveable lid or cling film, leaving a small area open to allow steam to escape. Cook in the microwave on full power for five minutes. Remove from the microwave. Peel back the cling film and stir well with the fork, breaking up any clumps of meat. Cook in the microwave on full power for five minutes. Remove from the microwave. Peel back the cling film and stir well with the fork, breaking up any clumps of meat. Add the mushrooms, crumbled stock cube, chilli flakes or powder, tomatoes and beans to the meat and stir well. Add the mushrooms, crumbled stock cube, chilli flakes or powder, tomatoes and beans to the meat and stir well. Add a small amount of water to the empty tomato can, swirl around and add to the bowl. Season with black pepper to taste, if using. Add a small amount of water to the empty tomato can, swirl around and add to the bowl. Season with black pepper to taste, if using. Re-cover in the same way and cook on full power for five minutes. Remove the bowl and stir well. Re-cover in the same way and cook on full power for five minutes. Remove the bowl and stir well. Re-cover, return to the microwave and cook on full power for 10 minutes. Remove halfway through and stir well. Leave to stand while you cook the rice. Re-cover, return to the microwave and cook on full power for 10 minutes. Remove halfway through and stir well. Leave to stand while you cook the rice. To cook the rice, boil the kettle. Add the rice to the sieve. Run cold water through the rice until the water runs clear and drain. Pour the rice into the other large microwave-safe bowl. Fill the same mug with boiling water twice and pour over the rice. Stir once and put into the microwave. To cook the rice, boil the kettle. Add the rice to the sieve. Run cold water through the rice until the water runs clear and drain. Pour the rice into the other large microwave-safe bowl. Fill the same mug with boiling water twice and pour over the rice. Stir once and put into the microwave. Microwave on full power for 10 minutes. Microwave on full power for 10 minutes. Remove the rice and stir. Return it to the microwave on full power for another minute. Remove the rice and stir. Return it to the microwave on full power for another minute. Remove the rice and leave to stand for 1–2 minutes and then taste to check it is cooked. If it needs slightly more cooking add a small amount of water and cook for another two minutes. Remove the rice and leave to stand for 1–2 minutes and then taste to check it is cooked. If it needs slightly more cooking add a small amount of water and cook for another two minutes. Recipe tips Try adding one drained can of mixed pulses or 1 x 400g/14oz can of baked beans instead of red kidney beans, for a change."
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} | 902f3c2b451602b8aafa0bcdff02d433c54a33f2809aac36e37fc6a151e18a0e | Black pudding meatballs recipe
Take the minced beef and black pudding out of the fridge so they lose their chill while you get on with the sauce. Pour 400ml/14fl oz cold water into a measuring jug and put it by the hob.To make the sauce, melt the dripping or warm the oil in a large heavy-based casserole then add the onion and cook over a medium heat, stirring every now and then, for about 15 minutes or until beginning to soften and turn golden in parts. When the onions are ready, stir in the dried thyme, parsley and garlic. Add the tomatoes, then swill out the empty tins with the water in your jug and pour it into the pan. Stir in the tomato puree, Worcestershire sauce and salt and then turn up the heat to bring to the boil. Once boiling, turn down the heat and simmer for 10 minutes.Meanwhile, make the meatballs. Loosen the mince with your fingers as you drop it into a large bowl. Add the black pudding, crumbling it in by hand. Add the garlic, parsley, chives, dried thyme, salt, pepper and chilli flakes, then sprinkle over the oats and crack in the eggs. Mix this all together with your hands, making sure it’s evenly incorporated.Tear off walnut-sized lumps of the mixture and roll them between your palms to make meatballs, placing them on a lined baking sheet or large chopping board as you go. You should end up making about 40.Drop the meatballs into the sauce in concentric circles, easing them in gently. Try to get the meatballs covered by the sauce and then bring to a bubble. Clamp on the lid, turn the heat down a bit, and let it simmer robustly for 15 minutes.Take off the lid and give the pan a very gentle stir, then leave without a lid for another 15 minutes, simmering a little less robustly now, by which time the meatballs should be cooked through.Check the sauce for seasoning, then leave off the heat for 5–10 minutes. Ladle into bowls, sprinkle with chives and parsley and eat with bread and butter or a buttery bowl of colcannon. Take the minced beef and black pudding out of the fridge so they lose their chill while you get on with the sauce. Pour 400ml/14fl oz cold water into a measuring jug and put it by the hob. Take the minced beef and black pudding out of the fridge so they lose their chill while you get on with the sauce. Pour 400ml/14fl oz cold water into a measuring jug and put it by the hob. To make the sauce, melt the dripping or warm the oil in a large heavy-based casserole then add the onion and cook over a medium heat, stirring every now and then, for about 15 minutes or until beginning to soften and turn golden in parts. To make the sauce, melt the dripping or warm the oil in a large heavy-based casserole then add the onion and cook over a medium heat, stirring every now and then, for about 15 minutes or until beginning to soften and turn golden in parts. When the onions are ready, stir in the dried thyme, parsley and garlic. Add the tomatoes, then swill out the empty tins with the water in your jug and pour it into the pan. Stir in the tomato puree, Worcestershire sauce and salt and then turn up the heat to bring to the boil. Once boiling, turn down the heat and simmer for 10 minutes. When the onions are ready, stir in the dried thyme, parsley and garlic. Add the tomatoes, then swill out the empty tins with the water in your jug and pour it into the pan. Stir in the tomato puree, Worcestershire sauce and salt and then turn up the heat to bring to the boil. Once boiling, turn down the heat and simmer for 10 minutes. Meanwhile, make the meatballs. Loosen the mince with your fingers as you drop it into a large bowl. Add the black pudding, crumbling it in by hand. Add the garlic, parsley, chives, dried thyme, salt, pepper and chilli flakes, then sprinkle over the oats and crack in the eggs. Mix this all together with your hands, making sure it’s evenly incorporated. Meanwhile, make the meatballs. Loosen the mince with your fingers as you drop it into a large bowl. Add the black pudding, crumbling it in by hand. Add the garlic, parsley, chives, dried thyme, salt, pepper and chilli flakes, then sprinkle over the oats and crack in the eggs. Mix this all together with your hands, making sure it’s evenly incorporated. Tear off walnut-sized lumps of the mixture and roll them between your palms to make meatballs, placing them on a lined baking sheet or large chopping board as you go. You should end up making about 40. Tear off walnut-sized lumps of the mixture and roll them between your palms to make meatballs, placing them on a lined baking sheet or large chopping board as you go. You should end up making about 40. Drop the meatballs into the sauce in concentric circles, easing them in gently. Try to get the meatballs covered by the sauce and then bring to a bubble. Clamp on the lid, turn the heat down a bit, and let it simmer robustly for 15 minutes. Drop the meatballs into the sauce in concentric circles, easing them in gently. Try to get the meatballs covered by the sauce and then bring to a bubble. Clamp on the lid, turn the heat down a bit, and let it simmer robustly for 15 minutes. Take off the lid and give the pan a very gentle stir, then leave without a lid for another 15 minutes, simmering a little less robustly now, by which time the meatballs should be cooked through. Take off the lid and give the pan a very gentle stir, then leave without a lid for another 15 minutes, simmering a little less robustly now, by which time the meatballs should be cooked through. Check the sauce for seasoning, then leave off the heat for 5–10 minutes. Ladle into bowls, sprinkle with chives and parsley and eat with bread and butter or a buttery bowl of colcannon. Check the sauce for seasoning, then leave off the heat for 5–10 minutes. Ladle into bowls, sprinkle with chives and parsley and eat with bread and butter or a buttery bowl of colcannon. | {
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"content": "Take the minced beef and black pudding out of the fridge so they lose their chill while you get on with the sauce. Pour 400ml/14fl oz cold water into a measuring jug and put it by the hob.To make the sauce, melt the dripping or warm the oil in a large heavy-based casserole then add the onion and cook over a medium heat, stirring every now and then, for about 15 minutes or until beginning to soften and turn golden in parts. When the onions are ready, stir in the dried thyme, parsley and garlic. Add the tomatoes, then swill out the empty tins with the water in your jug and pour it into the pan. Stir in the tomato puree, Worcestershire sauce and salt and then turn up the heat to bring to the boil. Once boiling, turn down the heat and simmer for 10 minutes.Meanwhile, make the meatballs. Loosen the mince with your fingers as you drop it into a large bowl. Add the black pudding, crumbling it in by hand. Add the garlic, parsley, chives, dried thyme, salt, pepper and chilli flakes, then sprinkle over the oats and crack in the eggs. Mix this all together with your hands, making sure it’s evenly incorporated.Tear off walnut-sized lumps of the mixture and roll them between your palms to make meatballs, placing them on a lined baking sheet or large chopping board as you go. You should end up making about 40.Drop the meatballs into the sauce in concentric circles, easing them in gently. Try to get the meatballs covered by the sauce and then bring to a bubble. Clamp on the lid, turn the heat down a bit, and let it simmer robustly for 15 minutes.Take off the lid and give the pan a very gentle stir, then leave without a lid for another 15 minutes, simmering a little less robustly now, by which time the meatballs should be cooked through.Check the sauce for seasoning, then leave off the heat for 5–10 minutes. Ladle into bowls, sprinkle with chives and parsley and eat with bread and butter or a buttery bowl of colcannon. Take the minced beef and black pudding out of the fridge so they lose their chill while you get on with the sauce. Pour 400ml/14fl oz cold water into a measuring jug and put it by the hob. Take the minced beef and black pudding out of the fridge so they lose their chill while you get on with the sauce. Pour 400ml/14fl oz cold water into a measuring jug and put it by the hob. To make the sauce, melt the dripping or warm the oil in a large heavy-based casserole then add the onion and cook over a medium heat, stirring every now and then, for about 15 minutes or until beginning to soften and turn golden in parts. To make the sauce, melt the dripping or warm the oil in a large heavy-based casserole then add the onion and cook over a medium heat, stirring every now and then, for about 15 minutes or until beginning to soften and turn golden in parts. When the onions are ready, stir in the dried thyme, parsley and garlic. Add the tomatoes, then swill out the empty tins with the water in your jug and pour it into the pan. Stir in the tomato puree, Worcestershire sauce and salt and then turn up the heat to bring to the boil. Once boiling, turn down the heat and simmer for 10 minutes. When the onions are ready, stir in the dried thyme, parsley and garlic. Add the tomatoes, then swill out the empty tins with the water in your jug and pour it into the pan. Stir in the tomato puree, Worcestershire sauce and salt and then turn up the heat to bring to the boil. Once boiling, turn down the heat and simmer for 10 minutes. Meanwhile, make the meatballs. Loosen the mince with your fingers as you drop it into a large bowl. Add the black pudding, crumbling it in by hand. Add the garlic, parsley, chives, dried thyme, salt, pepper and chilli flakes, then sprinkle over the oats and crack in the eggs. Mix this all together with your hands, making sure it’s evenly incorporated. Meanwhile, make the meatballs. Loosen the mince with your fingers as you drop it into a large bowl. Add the black pudding, crumbling it in by hand. Add the garlic, parsley, chives, dried thyme, salt, pepper and chilli flakes, then sprinkle over the oats and crack in the eggs. Mix this all together with your hands, making sure it’s evenly incorporated. Tear off walnut-sized lumps of the mixture and roll them between your palms to make meatballs, placing them on a lined baking sheet or large chopping board as you go. You should end up making about 40. Tear off walnut-sized lumps of the mixture and roll them between your palms to make meatballs, placing them on a lined baking sheet or large chopping board as you go. You should end up making about 40. Drop the meatballs into the sauce in concentric circles, easing them in gently. Try to get the meatballs covered by the sauce and then bring to a bubble. Clamp on the lid, turn the heat down a bit, and let it simmer robustly for 15 minutes. Drop the meatballs into the sauce in concentric circles, easing them in gently. Try to get the meatballs covered by the sauce and then bring to a bubble. Clamp on the lid, turn the heat down a bit, and let it simmer robustly for 15 minutes. Take off the lid and give the pan a very gentle stir, then leave without a lid for another 15 minutes, simmering a little less robustly now, by which time the meatballs should be cooked through. Take off the lid and give the pan a very gentle stir, then leave without a lid for another 15 minutes, simmering a little less robustly now, by which time the meatballs should be cooked through. Check the sauce for seasoning, then leave off the heat for 5–10 minutes. Ladle into bowls, sprinkle with chives and parsley and eat with bread and butter or a buttery bowl of colcannon. Check the sauce for seasoning, then leave off the heat for 5–10 minutes. Ladle into bowls, sprinkle with chives and parsley and eat with bread and butter or a buttery bowl of colcannon."
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} | 934a07ffff9ae3a0710eabb211bb44f0ce2001ec32f67fb4a8dee764c7757c52 | Lamb meatballs recipe
For the meatballs, put all the ingredients into a large bowl, season with a generous amount of salt and pepper and mix thoroughly with your hands. The mixture will feel wet to start with, but if you fold it in on itself as if you are kneading it, it will stiffen up. Form the mixture into balls of around 50g/1¾oz each – you should end up with about 16.To cook, either heat olive oil in a large frying pan and fry the meatballs in two batches, until well browned on all sides, or preheat the oven to 200C/180C Fan/Gas 6, put the meatballs on a greased baking tray, and cook for around 15 minutes, or until well browned and just cooked through. Keep warm.Meanwhile, to make the patata bravas, put the potatoes in a saucepan and cover with cold water. Bring to the boil and add plenty of salt. Simmer for 3–4 minutes until the potatoes are starting to soften. While you are cooking the meatballs, make the sauce: heat the olive oil in a saucepan. Add the onion and fry for 10 minutes or until softened and translucent. Add the garlic, spices and bay leaves and cook for a couple of minutes, stirring constantly, then add the tomatoes and honey. Pour over 200ml/7fl oz water, then bring to the boil. Reduce the heat and leave to simmer, covered, for 15 minutes, then uncovered for a further 5 minutes. Stir in the yoghurt, if using.Drain the potatoes and heat the olive oil in a large frying pan. Add the potatoes in a single layer (you may need to cook in batches if you can’t fit them in) and fry for 15–20 minutes or until crisp and brown on all sides.To make the patatas bravas sauce, heat the olive oil in a small saucepan and add the garlic. Cook for 2–3 minutes until starting to soften without taking on any colour. Add the vinegar and sugar and stir until the sugar has dissolved. Stir in the sweet and hot paprika.Pour the sauce over the crisp potatoes and sprinkle with a little more sweet and hot paprika. To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes, or until the meatballs have heated through and the sauce has reduced a little. Serve sprinkled with a little parsley, if using.. For the meatballs, put all the ingredients into a large bowl, season with a generous amount of salt and pepper and mix thoroughly with your hands. The mixture will feel wet to start with, but if you fold it in on itself as if you are kneading it, it will stiffen up. Form the mixture into balls of around 50g/1¾oz each – you should end up with about 16. For the meatballs, put all the ingredients into a large bowl, season with a generous amount of salt and pepper and mix thoroughly with your hands. The mixture will feel wet to start with, but if you fold it in on itself as if you are kneading it, it will stiffen up. Form the mixture into balls of around 50g/1¾oz each – you should end up with about 16. To cook, either heat olive oil in a large frying pan and fry the meatballs in two batches, until well browned on all sides, or preheat the oven to 200C/180C Fan/Gas 6, put the meatballs on a greased baking tray, and cook for around 15 minutes, or until well browned and just cooked through. Keep warm. To cook, either heat olive oil in a large frying pan and fry the meatballs in two batches, until well browned on all sides, or preheat the oven to 200C/180C Fan/Gas 6, put the meatballs on a greased baking tray, and cook for around 15 minutes, or until well browned and just cooked through. Keep warm. Meanwhile, to make the patata bravas, put the potatoes in a saucepan and cover with cold water. Bring to the boil and add plenty of salt. Simmer for 3–4 minutes until the potatoes are starting to soften. Meanwhile, to make the patata bravas, put the potatoes in a saucepan and cover with cold water. Bring to the boil and add plenty of salt. Simmer for 3–4 minutes until the potatoes are starting to soften. While you are cooking the meatballs, make the sauce: heat the olive oil in a saucepan. Add the onion and fry for 10 minutes or until softened and translucent. While you are cooking the meatballs, make the sauce: heat the olive oil in a saucepan. Add the onion and fry for 10 minutes or until softened and translucent. Add the garlic, spices and bay leaves and cook for a couple of minutes, stirring constantly, then add the tomatoes and honey. Pour over 200ml/7fl oz water, then bring to the boil. Reduce the heat and leave to simmer, covered, for 15 minutes, then uncovered for a further 5 minutes. Stir in the yoghurt, if using. Add the garlic, spices and bay leaves and cook for a couple of minutes, stirring constantly, then add the tomatoes and honey. Pour over 200ml/7fl oz water, then bring to the boil. Reduce the heat and leave to simmer, covered, for 15 minutes, then uncovered for a further 5 minutes. Stir in the yoghurt, if using. Drain the potatoes and heat the olive oil in a large frying pan. Add the potatoes in a single layer (you may need to cook in batches if you can’t fit them in) and fry for 15–20 minutes or until crisp and brown on all sides. Drain the potatoes and heat the olive oil in a large frying pan. Add the potatoes in a single layer (you may need to cook in batches if you can’t fit them in) and fry for 15–20 minutes or until crisp and brown on all sides. To make the patatas bravas sauce, heat the olive oil in a small saucepan and add the garlic. Cook for 2–3 minutes until starting to soften without taking on any colour. Add the vinegar and sugar and stir until the sugar has dissolved. Stir in the sweet and hot paprika. To make the patatas bravas sauce, heat the olive oil in a small saucepan and add the garlic. Cook for 2–3 minutes until starting to soften without taking on any colour. Add the vinegar and sugar and stir until the sugar has dissolved. Stir in the sweet and hot paprika. Pour the sauce over the crisp potatoes and sprinkle with a little more sweet and hot paprika. Pour the sauce over the crisp potatoes and sprinkle with a little more sweet and hot paprika. To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes, or until the meatballs have heated through and the sauce has reduced a little. To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes, or until the meatballs have heated through and the sauce has reduced a little. Serve sprinkled with a little parsley, if using.. Serve sprinkled with a little parsley, if using.. | {
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"title": "Lamb meatballs recipe",
"content": "For the meatballs, put all the ingredients into a large bowl, season with a generous amount of salt and pepper and mix thoroughly with your hands. The mixture will feel wet to start with, but if you fold it in on itself as if you are kneading it, it will stiffen up. Form the mixture into balls of around 50g/1¾oz each – you should end up with about 16.To cook, either heat olive oil in a large frying pan and fry the meatballs in two batches, until well browned on all sides, or preheat the oven to 200C/180C Fan/Gas 6, put the meatballs on a greased baking tray, and cook for around 15 minutes, or until well browned and just cooked through. Keep warm.Meanwhile, to make the patata bravas, put the potatoes in a saucepan and cover with cold water. Bring to the boil and add plenty of salt. Simmer for 3–4 minutes until the potatoes are starting to soften. While you are cooking the meatballs, make the sauce: heat the olive oil in a saucepan. Add the onion and fry for 10 minutes or until softened and translucent. Add the garlic, spices and bay leaves and cook for a couple of minutes, stirring constantly, then add the tomatoes and honey. Pour over 200ml/7fl oz water, then bring to the boil. Reduce the heat and leave to simmer, covered, for 15 minutes, then uncovered for a further 5 minutes. Stir in the yoghurt, if using.Drain the potatoes and heat the olive oil in a large frying pan. Add the potatoes in a single layer (you may need to cook in batches if you can’t fit them in) and fry for 15–20 minutes or until crisp and brown on all sides.To make the patatas bravas sauce, heat the olive oil in a small saucepan and add the garlic. Cook for 2–3 minutes until starting to soften without taking on any colour. Add the vinegar and sugar and stir until the sugar has dissolved. Stir in the sweet and hot paprika.Pour the sauce over the crisp potatoes and sprinkle with a little more sweet and hot paprika. To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes, or until the meatballs have heated through and the sauce has reduced a little. Serve sprinkled with a little parsley, if using.. For the meatballs, put all the ingredients into a large bowl, season with a generous amount of salt and pepper and mix thoroughly with your hands. The mixture will feel wet to start with, but if you fold it in on itself as if you are kneading it, it will stiffen up. Form the mixture into balls of around 50g/1¾oz each – you should end up with about 16. For the meatballs, put all the ingredients into a large bowl, season with a generous amount of salt and pepper and mix thoroughly with your hands. The mixture will feel wet to start with, but if you fold it in on itself as if you are kneading it, it will stiffen up. Form the mixture into balls of around 50g/1¾oz each – you should end up with about 16. To cook, either heat olive oil in a large frying pan and fry the meatballs in two batches, until well browned on all sides, or preheat the oven to 200C/180C Fan/Gas 6, put the meatballs on a greased baking tray, and cook for around 15 minutes, or until well browned and just cooked through. Keep warm. To cook, either heat olive oil in a large frying pan and fry the meatballs in two batches, until well browned on all sides, or preheat the oven to 200C/180C Fan/Gas 6, put the meatballs on a greased baking tray, and cook for around 15 minutes, or until well browned and just cooked through. Keep warm. Meanwhile, to make the patata bravas, put the potatoes in a saucepan and cover with cold water. Bring to the boil and add plenty of salt. Simmer for 3–4 minutes until the potatoes are starting to soften. Meanwhile, to make the patata bravas, put the potatoes in a saucepan and cover with cold water. Bring to the boil and add plenty of salt. Simmer for 3–4 minutes until the potatoes are starting to soften. While you are cooking the meatballs, make the sauce: heat the olive oil in a saucepan. Add the onion and fry for 10 minutes or until softened and translucent. While you are cooking the meatballs, make the sauce: heat the olive oil in a saucepan. Add the onion and fry for 10 minutes or until softened and translucent. Add the garlic, spices and bay leaves and cook for a couple of minutes, stirring constantly, then add the tomatoes and honey. Pour over 200ml/7fl oz water, then bring to the boil. Reduce the heat and leave to simmer, covered, for 15 minutes, then uncovered for a further 5 minutes. Stir in the yoghurt, if using. Add the garlic, spices and bay leaves and cook for a couple of minutes, stirring constantly, then add the tomatoes and honey. Pour over 200ml/7fl oz water, then bring to the boil. Reduce the heat and leave to simmer, covered, for 15 minutes, then uncovered for a further 5 minutes. Stir in the yoghurt, if using. Drain the potatoes and heat the olive oil in a large frying pan. Add the potatoes in a single layer (you may need to cook in batches if you can’t fit them in) and fry for 15–20 minutes or until crisp and brown on all sides. Drain the potatoes and heat the olive oil in a large frying pan. Add the potatoes in a single layer (you may need to cook in batches if you can’t fit them in) and fry for 15–20 minutes or until crisp and brown on all sides. To make the patatas bravas sauce, heat the olive oil in a small saucepan and add the garlic. Cook for 2–3 minutes until starting to soften without taking on any colour. Add the vinegar and sugar and stir until the sugar has dissolved. Stir in the sweet and hot paprika. To make the patatas bravas sauce, heat the olive oil in a small saucepan and add the garlic. Cook for 2–3 minutes until starting to soften without taking on any colour. Add the vinegar and sugar and stir until the sugar has dissolved. Stir in the sweet and hot paprika. Pour the sauce over the crisp potatoes and sprinkle with a little more sweet and hot paprika. Pour the sauce over the crisp potatoes and sprinkle with a little more sweet and hot paprika. To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes, or until the meatballs have heated through and the sauce has reduced a little. To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes, or until the meatballs have heated through and the sauce has reduced a little. Serve sprinkled with a little parsley, if using.. Serve sprinkled with a little parsley, if using.."
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} | 761bf353e857c19e0fbd4369254d5f6be5d5ea1c29aa3dec8343dd89eaacec84 | Meatballs with red cabbage and blackened apple recipe
An average of 5.0 out of 5 stars from 4 ratings Niklas Ekstedt makes the ultimate Swedish meatballs, with red cabbage salad, luxurious mashed potato and lingonberries on the side. 450g/1lb red cabbage, core removed and sliced thinly on a mandolin40g/1½oz salt85ml/2¾fl oz red wine vinegar140g/5oz sugar1 star anise2 cloves1 small cinnamon stick1 bay leaf 450g/1lb red cabbage, core removed and sliced thinly on a mandolin 40g/1½oz salt 85ml/2¾fl oz red wine vinegar 140g/5oz sugar 1 star anise 2 cloves 1 small cinnamon stick 1 bay leaf 120g/4½oz butter1 onion, finely chopped5 tsp breadcrumbs85ml/2¾fl oz full-fat milk85ml/2¾fl oz double cream2 tsp salt ½ tsp ground black pepper½ tsp finely ground juniper berry 680g/1lb 8oz elk meat mince, coarsely ground (or venison mince)280g/10oz pork mince 120g/4½oz butter 1 onion, finely chopped 5 tsp breadcrumbs 85ml/2¾fl oz full-fat milk 85ml/2¾fl oz double cream 2 tsp salt ½ tsp ground black pepper ½ tsp finely ground juniper berry 680g/1lb 8oz elk meat mince, coarsely ground (or venison mince) 280g/10oz pork mince 85ml/2¾fl oz milk85ml/2¾fl oz double cream 1 bay leaf3 black peppercorns15g/½oz onion, chopped½ tsp ground nutmeg450g/1lb potatoes, peeled and cut into chunks60g/2¼oz butter salt 85ml/2¾fl oz milk 85ml/2¾fl oz double cream 1 bay leaf 3 black peppercorns 15g/½oz onion, chopped ½ tsp ground nutmeg 450g/1lb potatoes, peeled and cut into chunks 60g/2¼oz butter salt 2 red apples, each cored and cut into 16 wedges30g/1oz butter 2 red apples, each cored and cut into 16 wedges 30g/1oz butter 200g/7oz lingonberries 200g/7oz lingonberries Method To make the raw red cabbage salad, place the cabbage in a bowl and combine with the salt. Mix well, cover with cling film and chill in the fridge for 3–4 hours. Place the vinegar, sugar, star anise, cloves, cinnamon and bay leaf in a saucepan and bring to the boil over a medium heat. Stir to dissolve the sugar. Leave to stand for 10 minutes and then strain the liquid into a bowl. Rinse the salt from the cabbage under cold running water for 5 minutes. Drain the water from the cabbage and then combine the cabbage with the vinegar liquid. Chill for 24 hours before serving. To make the meatballs, heat half of the butter in a saucepan over a medium–high heat and fry the onion until softened but not coloured. Remove from the heat and leave to cool down. Soak the breadcrumbs in the milk and cream in a large bowl for 5 minutes. Add the onion, salt, pepper and juniper berry. Fold in the minces and mix well (do not mix for too long to prevent the mixture from splitting). Chill in the fridge for 30 minutes.Preheat the oven to 170C/150C Fan/Gas 3. Wet your hands and form the mince mixture into meatballs. Heat the remaining butter in a frying pan over a medium heat and fry the meatballs until golden brown. Place on a baking tray and cook in the oven for about 10 minutes. To make the mashed potato, heat the milk, cream, bay leaf, peppercorns, onion and nutmeg in a saucepan over a medium heat. Remove from heat and cover with cling film. Leave to stand for 20 minutes, then strain into a bowl. Cook the potatoes in a saucepan of boiling salted water until soft. Drain and leave to steam for a couple of minutes, then mash the potato and add the strained liquid. Whisk the two together as lightly as you can, then add the butter and combine gently. Season with salt.To make the blackened apple, spread out the apple wedges in a cast-iron frying pan or griddle. Place over a medium–high heat. Toast the apple wedges until they release some liquid. Turn up the heat and caramelise the surface until almost burned, turning the apples over to cook both sides, and then remove from the heat. Add the butter, leave to melt and baste the butter over the apples. Serve the meatballs on a serving plate with the cabbage, blackened apples, mashed potato and lingonberries. To make the raw red cabbage salad, place the cabbage in a bowl and combine with the salt. Mix well, cover with cling film and chill in the fridge for 3–4 hours. Place the vinegar, sugar, star anise, cloves, cinnamon and bay leaf in a saucepan and bring to the boil over a medium heat. Stir to dissolve the sugar. Leave to stand for 10 minutes and then strain the liquid into a bowl. Rinse the salt from the cabbage under cold running water for 5 minutes. Drain the water from the cabbage and then combine the cabbage with the vinegar liquid. Chill for 24 hours before serving. To make the raw red cabbage salad, place the cabbage in a bowl and combine with the salt. Mix well, cover with cling film and chill in the fridge for 3–4 hours. Place the vinegar, sugar, star anise, cloves, cinnamon and bay leaf in a saucepan and bring to the boil over a medium heat. Stir to dissolve the sugar. Leave to stand for 10 minutes and then strain the liquid into a bowl. Rinse the salt from the cabbage under cold running water for 5 minutes. Drain the water from the cabbage and then combine the cabbage with the vinegar liquid. Chill for 24 hours before serving. To make the meatballs, heat half of the butter in a saucepan over a medium–high heat and fry the onion until softened but not coloured. Remove from the heat and leave to cool down. Soak the breadcrumbs in the milk and cream in a large bowl for 5 minutes. Add the onion, salt, pepper and juniper berry. Fold in the minces and mix well (do not mix for too long to prevent the mixture from splitting). Chill in the fridge for 30 minutes. To make the meatballs, heat half of the butter in a saucepan over a medium–high heat and fry the onion until softened but not coloured. Remove from the heat and leave to cool down. Soak the breadcrumbs in the milk and cream in a large bowl for 5 minutes. Add the onion, salt, pepper and juniper berry. Fold in the minces and mix well (do not mix for too long to prevent the mixture from splitting). Chill in the fridge for 30 minutes. Preheat the oven to 170C/150C Fan/Gas 3. Wet your hands and form the mince mixture into meatballs. Heat the remaining butter in a frying pan over a medium heat and fry the meatballs until golden brown. Place on a baking tray and cook in the oven for about 10 minutes. Preheat the oven to 170C/150C Fan/Gas 3. Wet your hands and form the mince mixture into meatballs. Heat the remaining butter in a frying pan over a medium heat and fry the meatballs until golden brown. Place on a baking tray and cook in the oven for about 10 minutes. To make the mashed potato, heat the milk, cream, bay leaf, peppercorns, onion and nutmeg in a saucepan over a medium heat. Remove from heat and cover with cling film. Leave to stand for 20 minutes, then strain into a bowl. Cook the potatoes in a saucepan of boiling salted water until soft. Drain and leave to steam for a couple of minutes, then mash the potato and add the strained liquid. Whisk the two together as lightly as you can, then add the butter and combine gently. Season with salt. To make the mashed potato, heat the milk, cream, bay leaf, peppercorns, onion and nutmeg in a saucepan over a medium heat. Remove from heat and cover with cling film. Leave to stand for 20 minutes, then strain into a bowl. Cook the potatoes in a saucepan of boiling salted water until soft. Drain and leave to steam for a couple of minutes, then mash the potato and add the strained liquid. Whisk the two together as lightly as you can, then add the butter and combine gently. Season with salt. To make the blackened apple, spread out the apple wedges in a cast-iron frying pan or griddle. Place over a medium–high heat. Toast the apple wedges until they release some liquid. Turn up the heat and caramelise the surface until almost burned, turning the apples over to cook both sides, and then remove from the heat. Add the butter, leave to melt and baste the butter over the apples. To make the blackened apple, spread out the apple wedges in a cast-iron frying pan or griddle. Place over a medium–high heat. Toast the apple wedges until they release some liquid. Turn up the heat and caramelise the surface until almost burned, turning the apples over to cook both sides, and then remove from the heat. Add the butter, leave to melt and baste the butter over the apples. Serve the meatballs on a serving plate with the cabbage, blackened apples, mashed potato and lingonberries. Serve the meatballs on a serving plate with the cabbage, blackened apples, mashed potato and lingonberries. Recipe tips Niklas uses traditional elk meat in this recipe, but you can use venison mince instead. | {
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"title": "Meatballs with red cabbage and blackened apple recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Niklas Ekstedt makes the ultimate Swedish meatballs, with red cabbage salad, luxurious mashed potato and lingonberries on the side. 450g/1lb red cabbage, core removed and sliced thinly on a mandolin40g/1½oz salt85ml/2¾fl oz red wine vinegar140g/5oz sugar1 star anise2 cloves1 small cinnamon stick1 bay leaf 450g/1lb red cabbage, core removed and sliced thinly on a mandolin 40g/1½oz salt 85ml/2¾fl oz red wine vinegar 140g/5oz sugar 1 star anise 2 cloves 1 small cinnamon stick 1 bay leaf 120g/4½oz butter1 onion, finely chopped5 tsp breadcrumbs85ml/2¾fl oz full-fat milk85ml/2¾fl oz double cream2 tsp salt ½ tsp ground black pepper½ tsp finely ground juniper berry 680g/1lb 8oz elk meat mince, coarsely ground (or venison mince)280g/10oz pork mince 120g/4½oz butter 1 onion, finely chopped 5 tsp breadcrumbs 85ml/2¾fl oz full-fat milk 85ml/2¾fl oz double cream 2 tsp salt ½ tsp ground black pepper ½ tsp finely ground juniper berry 680g/1lb 8oz elk meat mince, coarsely ground (or venison mince) 280g/10oz pork mince 85ml/2¾fl oz milk85ml/2¾fl oz double cream 1 bay leaf3 black peppercorns15g/½oz onion, chopped½ tsp ground nutmeg450g/1lb potatoes, peeled and cut into chunks60g/2¼oz butter salt 85ml/2¾fl oz milk 85ml/2¾fl oz double cream 1 bay leaf 3 black peppercorns 15g/½oz onion, chopped ½ tsp ground nutmeg 450g/1lb potatoes, peeled and cut into chunks 60g/2¼oz butter salt 2 red apples, each cored and cut into 16 wedges30g/1oz butter 2 red apples, each cored and cut into 16 wedges 30g/1oz butter 200g/7oz lingonberries 200g/7oz lingonberries Method To make the raw red cabbage salad, place the cabbage in a bowl and combine with the salt. Mix well, cover with cling film and chill in the fridge for 3–4 hours. Place the vinegar, sugar, star anise, cloves, cinnamon and bay leaf in a saucepan and bring to the boil over a medium heat. Stir to dissolve the sugar. Leave to stand for 10 minutes and then strain the liquid into a bowl. Rinse the salt from the cabbage under cold running water for 5 minutes. Drain the water from the cabbage and then combine the cabbage with the vinegar liquid. Chill for 24 hours before serving. To make the meatballs, heat half of the butter in a saucepan over a medium–high heat and fry the onion until softened but not coloured. Remove from the heat and leave to cool down. Soak the breadcrumbs in the milk and cream in a large bowl for 5 minutes. Add the onion, salt, pepper and juniper berry. Fold in the minces and mix well (do not mix for too long to prevent the mixture from splitting). Chill in the fridge for 30 minutes.Preheat the oven to 170C/150C Fan/Gas 3. Wet your hands and form the mince mixture into meatballs. Heat the remaining butter in a frying pan over a medium heat and fry the meatballs until golden brown. Place on a baking tray and cook in the oven for about 10 minutes. To make the mashed potato, heat the milk, cream, bay leaf, peppercorns, onion and nutmeg in a saucepan over a medium heat. Remove from heat and cover with cling film. Leave to stand for 20 minutes, then strain into a bowl. Cook the potatoes in a saucepan of boiling salted water until soft. Drain and leave to steam for a couple of minutes, then mash the potato and add the strained liquid. Whisk the two together as lightly as you can, then add the butter and combine gently. Season with salt.To make the blackened apple, spread out the apple wedges in a cast-iron frying pan or griddle. Place over a medium–high heat. Toast the apple wedges until they release some liquid. Turn up the heat and caramelise the surface until almost burned, turning the apples over to cook both sides, and then remove from the heat. Add the butter, leave to melt and baste the butter over the apples. Serve the meatballs on a serving plate with the cabbage, blackened apples, mashed potato and lingonberries. To make the raw red cabbage salad, place the cabbage in a bowl and combine with the salt. Mix well, cover with cling film and chill in the fridge for 3–4 hours. Place the vinegar, sugar, star anise, cloves, cinnamon and bay leaf in a saucepan and bring to the boil over a medium heat. Stir to dissolve the sugar. Leave to stand for 10 minutes and then strain the liquid into a bowl. Rinse the salt from the cabbage under cold running water for 5 minutes. Drain the water from the cabbage and then combine the cabbage with the vinegar liquid. Chill for 24 hours before serving. To make the raw red cabbage salad, place the cabbage in a bowl and combine with the salt. Mix well, cover with cling film and chill in the fridge for 3–4 hours. Place the vinegar, sugar, star anise, cloves, cinnamon and bay leaf in a saucepan and bring to the boil over a medium heat. Stir to dissolve the sugar. Leave to stand for 10 minutes and then strain the liquid into a bowl. Rinse the salt from the cabbage under cold running water for 5 minutes. Drain the water from the cabbage and then combine the cabbage with the vinegar liquid. Chill for 24 hours before serving. To make the meatballs, heat half of the butter in a saucepan over a medium–high heat and fry the onion until softened but not coloured. Remove from the heat and leave to cool down. Soak the breadcrumbs in the milk and cream in a large bowl for 5 minutes. Add the onion, salt, pepper and juniper berry. Fold in the minces and mix well (do not mix for too long to prevent the mixture from splitting). Chill in the fridge for 30 minutes. To make the meatballs, heat half of the butter in a saucepan over a medium–high heat and fry the onion until softened but not coloured. Remove from the heat and leave to cool down. Soak the breadcrumbs in the milk and cream in a large bowl for 5 minutes. Add the onion, salt, pepper and juniper berry. Fold in the minces and mix well (do not mix for too long to prevent the mixture from splitting). Chill in the fridge for 30 minutes. Preheat the oven to 170C/150C Fan/Gas 3. Wet your hands and form the mince mixture into meatballs. Heat the remaining butter in a frying pan over a medium heat and fry the meatballs until golden brown. Place on a baking tray and cook in the oven for about 10 minutes. Preheat the oven to 170C/150C Fan/Gas 3. Wet your hands and form the mince mixture into meatballs. Heat the remaining butter in a frying pan over a medium heat and fry the meatballs until golden brown. Place on a baking tray and cook in the oven for about 10 minutes. To make the mashed potato, heat the milk, cream, bay leaf, peppercorns, onion and nutmeg in a saucepan over a medium heat. Remove from heat and cover with cling film. Leave to stand for 20 minutes, then strain into a bowl. Cook the potatoes in a saucepan of boiling salted water until soft. Drain and leave to steam for a couple of minutes, then mash the potato and add the strained liquid. Whisk the two together as lightly as you can, then add the butter and combine gently. Season with salt. To make the mashed potato, heat the milk, cream, bay leaf, peppercorns, onion and nutmeg in a saucepan over a medium heat. Remove from heat and cover with cling film. Leave to stand for 20 minutes, then strain into a bowl. Cook the potatoes in a saucepan of boiling salted water until soft. Drain and leave to steam for a couple of minutes, then mash the potato and add the strained liquid. Whisk the two together as lightly as you can, then add the butter and combine gently. Season with salt. To make the blackened apple, spread out the apple wedges in a cast-iron frying pan or griddle. Place over a medium–high heat. Toast the apple wedges until they release some liquid. Turn up the heat and caramelise the surface until almost burned, turning the apples over to cook both sides, and then remove from the heat. Add the butter, leave to melt and baste the butter over the apples. To make the blackened apple, spread out the apple wedges in a cast-iron frying pan or griddle. Place over a medium–high heat. Toast the apple wedges until they release some liquid. Turn up the heat and caramelise the surface until almost burned, turning the apples over to cook both sides, and then remove from the heat. Add the butter, leave to melt and baste the butter over the apples. Serve the meatballs on a serving plate with the cabbage, blackened apples, mashed potato and lingonberries. Serve the meatballs on a serving plate with the cabbage, blackened apples, mashed potato and lingonberries. Recipe tips Niklas uses traditional elk meat in this recipe, but you can use venison mince instead."
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} | de3d93953578bf637e6205d6cbadc7cdc64411ec6b5feae2fb46c70cc74c45d4 | Turkey bolognese recipe
An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_bolognese_63653_16x9.jpg This is a healthier version of traditional spaghetti bolognese, with low-fat turkey mince replacing beef. 3 tbsp olive oil2 carrots, peeled and finely diced2 celery stalks, finely diced1 large onion, finely diced300g/10½oz chestnut mushrooms, diced500g/1lb 2oz turkey mince (2% fat)70g/2½oz tomato purée125ml/4fl oz red wine (or 125ml/4fl oz water) 400g tin chopped tomatoes1 tbsp balsamic vinegar2 tsp Worcestershire sauce1 tsp mixed dried herbs2 bay leaves1 beef stock cube600g/1lb 5oz dried spaghettisea salt and freshly ground black pepperfreshly grated Parmesan cheese, to serve 3 tbsp olive oil 2 carrots, peeled and finely diced 2 celery stalks, finely diced 1 large onion, finely diced 300g/10½oz chestnut mushrooms, diced 500g/1lb 2oz turkey mince (2% fat) 70g/2½oz tomato purée 125ml/4fl oz red wine (or 125ml/4fl oz water) 400g tin chopped tomatoes 1 tbsp balsamic vinegar 2 tsp Worcestershire sauce 1 tsp mixed dried herbs 2 bay leaves 1 beef stock cube 600g/1lb 5oz dried spaghetti sea salt and freshly ground black pepper freshly grated Parmesan cheese, to serve Method Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the carrots, celery, onion, and a pinch of salt. Cook for around 15 minutes, stirring occasionally, until the vegetables are softened and starting to caramelise. Stir in the mushrooms and cook for a further 5 minutes, stirring occasionally, until the mushrooms are cooked through. Scrape all the vegetables into a bowl and set aside.Return the pan to the heat and add the remaining oil along with the turkey mince. Cook the mince, breaking it into small pieces with a wooden spoon, until no longer pink. Stir in the tomato purée, then pour in the wine and use a wooden spoon to scrape up any golden crusty bits from the bottom of the pan. Add the vegetables back into the pan along with the tomatoes, 500ml/18fl oz water, vinegar, Worcestershire sauce, dried herbs and bay leaves. Crumble in the stock cube and stir everything together. Bring the sauce to the boil then turn down to simmer. Leave to bubble away, stirring occasionally, for at least 45 minutes or up to 3 hours (if cooking for a longer time, you may need to stir in more water if it’s looking dry). Taste and season with more salt, if needed.When the sauce is almost ready, bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drain and return to the pan. Stir a couple of spoonfuls of the bolognese into the pasta then divide between bowls. Top with more of the bolognese, sprinkle with the cheese and serve. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the carrots, celery, onion, and a pinch of salt. Cook for around 15 minutes, stirring occasionally, until the vegetables are softened and starting to caramelise. Stir in the mushrooms and cook for a further 5 minutes, stirring occasionally, until the mushrooms are cooked through. Scrape all the vegetables into a bowl and set aside. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the carrots, celery, onion, and a pinch of salt. Cook for around 15 minutes, stirring occasionally, until the vegetables are softened and starting to caramelise. Stir in the mushrooms and cook for a further 5 minutes, stirring occasionally, until the mushrooms are cooked through. Scrape all the vegetables into a bowl and set aside. Return the pan to the heat and add the remaining oil along with the turkey mince. Cook the mince, breaking it into small pieces with a wooden spoon, until no longer pink. Stir in the tomato purée, then pour in the wine and use a wooden spoon to scrape up any golden crusty bits from the bottom of the pan. Return the pan to the heat and add the remaining oil along with the turkey mince. Cook the mince, breaking it into small pieces with a wooden spoon, until no longer pink. Stir in the tomato purée, then pour in the wine and use a wooden spoon to scrape up any golden crusty bits from the bottom of the pan. Add the vegetables back into the pan along with the tomatoes, 500ml/18fl oz water, vinegar, Worcestershire sauce, dried herbs and bay leaves. Crumble in the stock cube and stir everything together. Bring the sauce to the boil then turn down to simmer. Leave to bubble away, stirring occasionally, for at least 45 minutes or up to 3 hours (if cooking for a longer time, you may need to stir in more water if it’s looking dry). Taste and season with more salt, if needed. Add the vegetables back into the pan along with the tomatoes, 500ml/18fl oz water, vinegar, Worcestershire sauce, dried herbs and bay leaves. Crumble in the stock cube and stir everything together. Bring the sauce to the boil then turn down to simmer. Leave to bubble away, stirring occasionally, for at least 45 minutes or up to 3 hours (if cooking for a longer time, you may need to stir in more water if it’s looking dry). Taste and season with more salt, if needed. When the sauce is almost ready, bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drain and return to the pan. Stir a couple of spoonfuls of the bolognese into the pasta then divide between bowls. Top with more of the bolognese, sprinkle with the cheese and serve. When the sauce is almost ready, bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drain and return to the pan. Stir a couple of spoonfuls of the bolognese into the pasta then divide between bowls. Top with more of the bolognese, sprinkle with the cheese and serve. | {
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"content": "An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_bolognese_63653_16x9.jpg This is a healthier version of traditional spaghetti bolognese, with low-fat turkey mince replacing beef. 3 tbsp olive oil2 carrots, peeled and finely diced2 celery stalks, finely diced1 large onion, finely diced300g/10½oz chestnut mushrooms, diced500g/1lb 2oz turkey mince (2% fat)70g/2½oz tomato purée125ml/4fl oz red wine (or 125ml/4fl oz water) 400g tin chopped tomatoes1 tbsp balsamic vinegar2 tsp Worcestershire sauce1 tsp mixed dried herbs2 bay leaves1 beef stock cube600g/1lb 5oz dried spaghettisea salt and freshly ground black pepperfreshly grated Parmesan cheese, to serve 3 tbsp olive oil 2 carrots, peeled and finely diced 2 celery stalks, finely diced 1 large onion, finely diced 300g/10½oz chestnut mushrooms, diced 500g/1lb 2oz turkey mince (2% fat) 70g/2½oz tomato purée 125ml/4fl oz red wine (or 125ml/4fl oz water) 400g tin chopped tomatoes 1 tbsp balsamic vinegar 2 tsp Worcestershire sauce 1 tsp mixed dried herbs 2 bay leaves 1 beef stock cube 600g/1lb 5oz dried spaghetti sea salt and freshly ground black pepper freshly grated Parmesan cheese, to serve Method Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the carrots, celery, onion, and a pinch of salt. Cook for around 15 minutes, stirring occasionally, until the vegetables are softened and starting to caramelise. Stir in the mushrooms and cook for a further 5 minutes, stirring occasionally, until the mushrooms are cooked through. Scrape all the vegetables into a bowl and set aside.Return the pan to the heat and add the remaining oil along with the turkey mince. Cook the mince, breaking it into small pieces with a wooden spoon, until no longer pink. Stir in the tomato purée, then pour in the wine and use a wooden spoon to scrape up any golden crusty bits from the bottom of the pan. Add the vegetables back into the pan along with the tomatoes, 500ml/18fl oz water, vinegar, Worcestershire sauce, dried herbs and bay leaves. Crumble in the stock cube and stir everything together. Bring the sauce to the boil then turn down to simmer. Leave to bubble away, stirring occasionally, for at least 45 minutes or up to 3 hours (if cooking for a longer time, you may need to stir in more water if it’s looking dry). Taste and season with more salt, if needed.When the sauce is almost ready, bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drain and return to the pan. Stir a couple of spoonfuls of the bolognese into the pasta then divide between bowls. Top with more of the bolognese, sprinkle with the cheese and serve. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the carrots, celery, onion, and a pinch of salt. Cook for around 15 minutes, stirring occasionally, until the vegetables are softened and starting to caramelise. Stir in the mushrooms and cook for a further 5 minutes, stirring occasionally, until the mushrooms are cooked through. Scrape all the vegetables into a bowl and set aside. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the carrots, celery, onion, and a pinch of salt. Cook for around 15 minutes, stirring occasionally, until the vegetables are softened and starting to caramelise. Stir in the mushrooms and cook for a further 5 minutes, stirring occasionally, until the mushrooms are cooked through. Scrape all the vegetables into a bowl and set aside. Return the pan to the heat and add the remaining oil along with the turkey mince. Cook the mince, breaking it into small pieces with a wooden spoon, until no longer pink. Stir in the tomato purée, then pour in the wine and use a wooden spoon to scrape up any golden crusty bits from the bottom of the pan. Return the pan to the heat and add the remaining oil along with the turkey mince. Cook the mince, breaking it into small pieces with a wooden spoon, until no longer pink. Stir in the tomato purée, then pour in the wine and use a wooden spoon to scrape up any golden crusty bits from the bottom of the pan. Add the vegetables back into the pan along with the tomatoes, 500ml/18fl oz water, vinegar, Worcestershire sauce, dried herbs and bay leaves. Crumble in the stock cube and stir everything together. Bring the sauce to the boil then turn down to simmer. Leave to bubble away, stirring occasionally, for at least 45 minutes or up to 3 hours (if cooking for a longer time, you may need to stir in more water if it’s looking dry). Taste and season with more salt, if needed. Add the vegetables back into the pan along with the tomatoes, 500ml/18fl oz water, vinegar, Worcestershire sauce, dried herbs and bay leaves. Crumble in the stock cube and stir everything together. Bring the sauce to the boil then turn down to simmer. Leave to bubble away, stirring occasionally, for at least 45 minutes or up to 3 hours (if cooking for a longer time, you may need to stir in more water if it’s looking dry). Taste and season with more salt, if needed. When the sauce is almost ready, bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drain and return to the pan. Stir a couple of spoonfuls of the bolognese into the pasta then divide between bowls. Top with more of the bolognese, sprinkle with the cheese and serve. When the sauce is almost ready, bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to packet instructions. Drain and return to the pan. Stir a couple of spoonfuls of the bolognese into the pasta then divide between bowls. Top with more of the bolognese, sprinkle with the cheese and serve."
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} | 093dcefb1c6c7b2d3d573cc7170ba2d5f3416dee084c2433d2522c337ee30394 | Venison bolognese recipe
An average of 4.4 out of 5 stars from 8 ratings A rich and silky-smooth Italian bolognese, best served with bucatini – a long, hollow pasta – to soak up all the sauce. 1 onion, peeled and halved1 carrot, peeled 2 celery sticks4 garlic cloves6–8 dried porcini mushrooms, rehydrated in boiling water then drained and chopped2–3 Parmesan rinds small bunch fresh thyme 2 juniper berries, crushed 1 bay leaf 800g/1lb 12oz minced venison3 tbsp tomato purée 400ml–500ml/14–18fl oz whole milk, enough to almost cover50g/1¾oz unsalted butterfreshly grated nutmeg 1 onion, peeled and halved 1 carrot, peeled 2 celery sticks 4 garlic cloves 6–8 dried porcini mushrooms, rehydrated in boiling water then drained and chopped 2–3 Parmesan rinds small bunch fresh thyme 2 juniper berries, crushed 1 bay leaf 800g/1lb 12oz minced venison 3 tbsp tomato purée 400ml–500ml/14–18fl oz whole milk, enough to almost cover 50g/1¾oz unsalted butter freshly grated nutmeg 500g/1lb 2oz dried bucatini pasta100g/3½oz Parmesan, grated 500g/1lb 2oz dried bucatini pasta 100g/3½oz Parmesan, grated Method To make the bolognese, add the onion, carrots, celery, garlic and porcini to a food processor and blend together.Place a pan over a medium-low heat then add the blended vegetables along with the Parmesan rinds, thyme, juniper and bay. Sweat for 20 minutes to soften.Add the venison and mix well, breaking up with a wooden spoon.Add the tomato purée and cook out, for 2 minutes, then pour in the milk to almost cover. Season with salt and pepper. Simmer gently for 1 hour 30 minutes until tender.Stir the butter into the bolognese and grate over a little nutmeg just before serving.When ready to serve, cook the pasta according to the packet instructions, drain and toss through the finished bolognese. Serve into bowls and grate generous amounts of Parmesan over the top. To make the bolognese, add the onion, carrots, celery, garlic and porcini to a food processor and blend together. To make the bolognese, add the onion, carrots, celery, garlic and porcini to a food processor and blend together. Place a pan over a medium-low heat then add the blended vegetables along with the Parmesan rinds, thyme, juniper and bay. Sweat for 20 minutes to soften. Place a pan over a medium-low heat then add the blended vegetables along with the Parmesan rinds, thyme, juniper and bay. Sweat for 20 minutes to soften. Add the venison and mix well, breaking up with a wooden spoon. Add the venison and mix well, breaking up with a wooden spoon. Add the tomato purée and cook out, for 2 minutes, then pour in the milk to almost cover. Season with salt and pepper. Simmer gently for 1 hour 30 minutes until tender. Add the tomato purée and cook out, for 2 minutes, then pour in the milk to almost cover. Season with salt and pepper. Simmer gently for 1 hour 30 minutes until tender. Stir the butter into the bolognese and grate over a little nutmeg just before serving. Stir the butter into the bolognese and grate over a little nutmeg just before serving. When ready to serve, cook the pasta according to the packet instructions, drain and toss through the finished bolognese. Serve into bowls and grate generous amounts of Parmesan over the top. When ready to serve, cook the pasta according to the packet instructions, drain and toss through the finished bolognese. Serve into bowls and grate generous amounts of Parmesan over the top. | {
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"content": "An average of 4.4 out of 5 stars from 8 ratings A rich and silky-smooth Italian bolognese, best served with bucatini – a long, hollow pasta – to soak up all the sauce. 1 onion, peeled and halved1 carrot, peeled 2 celery sticks4 garlic cloves6–8 dried porcini mushrooms, rehydrated in boiling water then drained and chopped2–3 Parmesan rinds small bunch fresh thyme 2 juniper berries, crushed 1 bay leaf 800g/1lb 12oz minced venison3 tbsp tomato purée 400ml–500ml/14–18fl oz whole milk, enough to almost cover50g/1¾oz unsalted butterfreshly grated nutmeg 1 onion, peeled and halved 1 carrot, peeled 2 celery sticks 4 garlic cloves 6–8 dried porcini mushrooms, rehydrated in boiling water then drained and chopped 2–3 Parmesan rinds small bunch fresh thyme 2 juniper berries, crushed 1 bay leaf 800g/1lb 12oz minced venison 3 tbsp tomato purée 400ml–500ml/14–18fl oz whole milk, enough to almost cover 50g/1¾oz unsalted butter freshly grated nutmeg 500g/1lb 2oz dried bucatini pasta100g/3½oz Parmesan, grated 500g/1lb 2oz dried bucatini pasta 100g/3½oz Parmesan, grated Method To make the bolognese, add the onion, carrots, celery, garlic and porcini to a food processor and blend together.Place a pan over a medium-low heat then add the blended vegetables along with the Parmesan rinds, thyme, juniper and bay. Sweat for 20 minutes to soften.Add the venison and mix well, breaking up with a wooden spoon.Add the tomato purée and cook out, for 2 minutes, then pour in the milk to almost cover. Season with salt and pepper. Simmer gently for 1 hour 30 minutes until tender.Stir the butter into the bolognese and grate over a little nutmeg just before serving.When ready to serve, cook the pasta according to the packet instructions, drain and toss through the finished bolognese. Serve into bowls and grate generous amounts of Parmesan over the top. To make the bolognese, add the onion, carrots, celery, garlic and porcini to a food processor and blend together. To make the bolognese, add the onion, carrots, celery, garlic and porcini to a food processor and blend together. Place a pan over a medium-low heat then add the blended vegetables along with the Parmesan rinds, thyme, juniper and bay. Sweat for 20 minutes to soften. Place a pan over a medium-low heat then add the blended vegetables along with the Parmesan rinds, thyme, juniper and bay. Sweat for 20 minutes to soften. Add the venison and mix well, breaking up with a wooden spoon. Add the venison and mix well, breaking up with a wooden spoon. Add the tomato purée and cook out, for 2 minutes, then pour in the milk to almost cover. Season with salt and pepper. Simmer gently for 1 hour 30 minutes until tender. Add the tomato purée and cook out, for 2 minutes, then pour in the milk to almost cover. Season with salt and pepper. Simmer gently for 1 hour 30 minutes until tender. Stir the butter into the bolognese and grate over a little nutmeg just before serving. Stir the butter into the bolognese and grate over a little nutmeg just before serving. When ready to serve, cook the pasta according to the packet instructions, drain and toss through the finished bolognese. Serve into bowls and grate generous amounts of Parmesan over the top. When ready to serve, cook the pasta according to the packet instructions, drain and toss through the finished bolognese. Serve into bowls and grate generous amounts of Parmesan over the top."
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} | ba2f4f4093cc70de9536f89f16c34d263471beea980c4b4a57552b0394557947 | How to make spaghetti bolognese recipe
An average of 2.8 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_spaghetti_48807_16x9.jpg There are as many spag bols as there are cooks, but you have to start somewhere. Learn how to cook spaghetti bolognese with our simple recipe. Each serving provides 555 kcal, 28g protein, 49g carbohydrates (of which 8g sugars), 23g fat (of which 8g saturates), 5g fibre and 1g salt. 2 tbsp olive oil 5 rashers smoked streaky bacon, roughly chopped500g/1lb 2oz beef mince 1 onion, finely chopped2 celery sticks, roughly chopped2 carrots, grated3 garlic cloves, crushed 1 tsp dried mixed herbs185ml/6fl oz red wine (or beef stock)400g tin chopped tomatoes 1–2 tsp caster sugar (optional)salt and freshly ground black pepper 350g/12oz spaghetti, to serveParmesan, grated, to serve 2 tbsp olive oil 5 rashers smoked streaky bacon, roughly chopped 500g/1lb 2oz beef mince 1 onion, finely chopped 2 celery sticks, roughly chopped 2 carrots, grated 3 garlic cloves, crushed 1 tsp dried mixed herbs 185ml/6fl oz red wine (or beef stock) 400g tin chopped tomatoes 1–2 tsp caster sugar (optional) salt and freshly ground black pepper 350g/12oz spaghetti, to serve Parmesan, grated, to serve Method Heat 1 tablespoon of olive oil in a large pan over a medium heat. Add the bacon and cook for 3–4 minutes, until beginning to crisp. Remove from the pan with a slotted spoon and set aside on a plate.Add the mince to the pan and cook over a high heat until well browned. Remove from the pan with a slotted spoon and set aside.Heat the remaining 1 tablespoon of oil in the pan. Add the onion and cook for 3–4 minutes, until beginning to soften. Add the celery and carrots cook for 5–8 minutes, then season with salt and pepper.Add the garlic and mixed herbs, increase the heat to high, then add the wine. Cook for 5–6 minutes, stirring occasionally, until the wine has reduced by half. Add the tomatoes, mince and bacon. Half-fill the empty tomato can with water and add to the pan. Bring to the boil, reduce the heat and simmer, covered, for at least 30 minutes, preferably 1 hour. Taste the Bolognese and add the sugar, if needed, salt and pepper.Cook the spaghetti according to packet instructions. Drain and top with the Bolognese sauce. Serve in bowls with grated Parmesan. Heat 1 tablespoon of olive oil in a large pan over a medium heat. Add the bacon and cook for 3–4 minutes, until beginning to crisp. Remove from the pan with a slotted spoon and set aside on a plate. Heat 1 tablespoon of olive oil in a large pan over a medium heat. Add the bacon and cook for 3–4 minutes, until beginning to crisp. Remove from the pan with a slotted spoon and set aside on a plate. Add the mince to the pan and cook over a high heat until well browned. Remove from the pan with a slotted spoon and set aside. Add the mince to the pan and cook over a high heat until well browned. Remove from the pan with a slotted spoon and set aside. Heat the remaining 1 tablespoon of oil in the pan. Add the onion and cook for 3–4 minutes, until beginning to soften. Add the celery and carrots cook for 5–8 minutes, then season with salt and pepper. Heat the remaining 1 tablespoon of oil in the pan. Add the onion and cook for 3–4 minutes, until beginning to soften. Add the celery and carrots cook for 5–8 minutes, then season with salt and pepper. Add the garlic and mixed herbs, increase the heat to high, then add the wine. Cook for 5–6 minutes, stirring occasionally, until the wine has reduced by half. Add the garlic and mixed herbs, increase the heat to high, then add the wine. Cook for 5–6 minutes, stirring occasionally, until the wine has reduced by half. Add the tomatoes, mince and bacon. Half-fill the empty tomato can with water and add to the pan. Bring to the boil, reduce the heat and simmer, covered, for at least 30 minutes, preferably 1 hour. Taste the Bolognese and add the sugar, if needed, salt and pepper. Add the tomatoes, mince and bacon. Half-fill the empty tomato can with water and add to the pan. Bring to the boil, reduce the heat and simmer, covered, for at least 30 minutes, preferably 1 hour. Taste the Bolognese and add the sugar, if needed, salt and pepper. Cook the spaghetti according to packet instructions. Drain and top with the Bolognese sauce. Serve in bowls with grated Parmesan. Cook the spaghetti according to packet instructions. Drain and top with the Bolognese sauce. Serve in bowls with grated Parmesan. Recipe tips Substitute the red wine for beef stock if you would prefer. | {
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"title": "How to make spaghetti bolognese recipe",
"content": "An average of 2.8 out of 5 stars from 54 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_make_spaghetti_48807_16x9.jpg There are as many spag bols as there are cooks, but you have to start somewhere. Learn how to cook spaghetti bolognese with our simple recipe. Each serving provides 555 kcal, 28g protein, 49g carbohydrates (of which 8g sugars), 23g fat (of which 8g saturates), 5g fibre and 1g salt. 2 tbsp olive oil 5 rashers smoked streaky bacon, roughly chopped500g/1lb 2oz beef mince 1 onion, finely chopped2 celery sticks, roughly chopped2 carrots, grated3 garlic cloves, crushed 1 tsp dried mixed herbs185ml/6fl oz red wine (or beef stock)400g tin chopped tomatoes 1–2 tsp caster sugar (optional)salt and freshly ground black pepper 350g/12oz spaghetti, to serveParmesan, grated, to serve 2 tbsp olive oil 5 rashers smoked streaky bacon, roughly chopped 500g/1lb 2oz beef mince 1 onion, finely chopped 2 celery sticks, roughly chopped 2 carrots, grated 3 garlic cloves, crushed 1 tsp dried mixed herbs 185ml/6fl oz red wine (or beef stock) 400g tin chopped tomatoes 1–2 tsp caster sugar (optional) salt and freshly ground black pepper 350g/12oz spaghetti, to serve Parmesan, grated, to serve Method Heat 1 tablespoon of olive oil in a large pan over a medium heat. Add the bacon and cook for 3–4 minutes, until beginning to crisp. Remove from the pan with a slotted spoon and set aside on a plate.Add the mince to the pan and cook over a high heat until well browned. Remove from the pan with a slotted spoon and set aside.Heat the remaining 1 tablespoon of oil in the pan. Add the onion and cook for 3–4 minutes, until beginning to soften. Add the celery and carrots cook for 5–8 minutes, then season with salt and pepper.Add the garlic and mixed herbs, increase the heat to high, then add the wine. Cook for 5–6 minutes, stirring occasionally, until the wine has reduced by half. Add the tomatoes, mince and bacon. Half-fill the empty tomato can with water and add to the pan. Bring to the boil, reduce the heat and simmer, covered, for at least 30 minutes, preferably 1 hour. Taste the Bolognese and add the sugar, if needed, salt and pepper.Cook the spaghetti according to packet instructions. Drain and top with the Bolognese sauce. Serve in bowls with grated Parmesan. Heat 1 tablespoon of olive oil in a large pan over a medium heat. Add the bacon and cook for 3–4 minutes, until beginning to crisp. Remove from the pan with a slotted spoon and set aside on a plate. Heat 1 tablespoon of olive oil in a large pan over a medium heat. Add the bacon and cook for 3–4 minutes, until beginning to crisp. Remove from the pan with a slotted spoon and set aside on a plate. Add the mince to the pan and cook over a high heat until well browned. Remove from the pan with a slotted spoon and set aside. Add the mince to the pan and cook over a high heat until well browned. Remove from the pan with a slotted spoon and set aside. Heat the remaining 1 tablespoon of oil in the pan. Add the onion and cook for 3–4 minutes, until beginning to soften. Add the celery and carrots cook for 5–8 minutes, then season with salt and pepper. Heat the remaining 1 tablespoon of oil in the pan. Add the onion and cook for 3–4 minutes, until beginning to soften. Add the celery and carrots cook for 5–8 minutes, then season with salt and pepper. Add the garlic and mixed herbs, increase the heat to high, then add the wine. Cook for 5–6 minutes, stirring occasionally, until the wine has reduced by half. Add the garlic and mixed herbs, increase the heat to high, then add the wine. Cook for 5–6 minutes, stirring occasionally, until the wine has reduced by half. Add the tomatoes, mince and bacon. Half-fill the empty tomato can with water and add to the pan. Bring to the boil, reduce the heat and simmer, covered, for at least 30 minutes, preferably 1 hour. Taste the Bolognese and add the sugar, if needed, salt and pepper. Add the tomatoes, mince and bacon. Half-fill the empty tomato can with water and add to the pan. Bring to the boil, reduce the heat and simmer, covered, for at least 30 minutes, preferably 1 hour. Taste the Bolognese and add the sugar, if needed, salt and pepper. Cook the spaghetti according to packet instructions. Drain and top with the Bolognese sauce. Serve in bowls with grated Parmesan. Cook the spaghetti according to packet instructions. Drain and top with the Bolognese sauce. Serve in bowls with grated Parmesan. Recipe tips Substitute the red wine for beef stock if you would prefer."
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} | 2843972f320782835b1aa3108cded2f2a7fc9404e3364e6356e265fe7e24df3f | Tom Kerridge’s spaghetti Bolognese recipe
An average of 3.0 out of 5 stars from 142 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tom_kerridges_spaghetti_51800_16x9.jpg Tom Kerridge’s delicious spaghetti Bolognese uses restaurant know-how to enhance this cheap-as-chips dish. 500g/1lb 2oz beef mince splash vegetable oil100g/3½oz smoked streaky bacon, diced 1 onion, finely chopped2 celery stalks, trimmed, thinly sliced2 carrots, finely diced2 garlic cloves, grated1 bay leaf3-4 tbsp red wine vinegar 1 tsp demerara sugar1 tbsp dried oregano400g tin chopped tomatoes 300ml/10½fl oz beef stock (made from beef stock cubes) 150g/5oz button mushrooms, quarteredsalt and freshly ground black pepper400g/14oz dried spaghetti grated Parmesan cheese, to garnish (optional) 500g/1lb 2oz beef mince splash vegetable oil 100g/3½oz smoked streaky bacon, diced 1 onion, finely chopped 2 celery stalks, trimmed, thinly sliced 2 carrots, finely diced 2 garlic cloves, grated 1 bay leaf 3-4 tbsp red wine vinegar 1 tsp demerara sugar 1 tbsp dried oregano 400g tin chopped tomatoes 300ml/10½fl oz beef stock (made from beef stock cubes) 150g/5oz button mushrooms, quartered salt and freshly ground black pepper 400g/14oz dried spaghetti grated Parmesan cheese, to garnish (optional) Method Preheat the oven to 190C/180C Fan/Gas 5.Put the beef mince in a colander and rinse under the cold tap to separate it into smaller pieces. Drain well and pat dry with kitchen paper. Transfer the mince to a roasting tray and roast for 35-60 minutes, or until completely crisp and golden-brown. This intensifies the flavour and helps it to absorb the sauce ingredients. Drain off the fat. Heat the oil in a large, heavy-based casserole over a medium heat. Add the bacon and fry for 4-5 minutes, stirring from time to time, until the fat melts and the bacon starts to brown. Add the onion, celery, carrots, garlic and bay leaf and cook for 4-5 minutes, or until they begin to soften. Stir in the vinegar, then the sugar and oregano. Add the cooked mince, tomatoes, stock and mushrooms. Stir well and bring to the boil, then reduce the heat and simmer for 45-60 minutes, stirring occasionally, until thickened. Season, to taste, with salt and pepper, then set aside. Meanwhile, cook the spaghetti in a pan of boiling, salted water, stirring often with a fork, until just tender (al dente). Drain immediately in a colander, shaking it. To serve, twirl the spaghetti onto 4 plates. Spoon over the Bolognese sauce and garnish with Parmesan, if desired. Preheat the oven to 190C/180C Fan/Gas 5. Preheat the oven to 190C/180C Fan/Gas 5. Put the beef mince in a colander and rinse under the cold tap to separate it into smaller pieces. Drain well and pat dry with kitchen paper. Put the beef mince in a colander and rinse under the cold tap to separate it into smaller pieces. Drain well and pat dry with kitchen paper. Transfer the mince to a roasting tray and roast for 35-60 minutes, or until completely crisp and golden-brown. This intensifies the flavour and helps it to absorb the sauce ingredients. Drain off the fat. Transfer the mince to a roasting tray and roast for 35-60 minutes, or until completely crisp and golden-brown. This intensifies the flavour and helps it to absorb the sauce ingredients. Drain off the fat. Heat the oil in a large, heavy-based casserole over a medium heat. Add the bacon and fry for 4-5 minutes, stirring from time to time, until the fat melts and the bacon starts to brown. Heat the oil in a large, heavy-based casserole over a medium heat. Add the bacon and fry for 4-5 minutes, stirring from time to time, until the fat melts and the bacon starts to brown. Add the onion, celery, carrots, garlic and bay leaf and cook for 4-5 minutes, or until they begin to soften. Add the onion, celery, carrots, garlic and bay leaf and cook for 4-5 minutes, or until they begin to soften. Stir in the vinegar, then the sugar and oregano. Add the cooked mince, tomatoes, stock and mushrooms. Stir well and bring to the boil, then reduce the heat and simmer for 45-60 minutes, stirring occasionally, until thickened. Season, to taste, with salt and pepper, then set aside. Stir in the vinegar, then the sugar and oregano. Add the cooked mince, tomatoes, stock and mushrooms. Stir well and bring to the boil, then reduce the heat and simmer for 45-60 minutes, stirring occasionally, until thickened. Season, to taste, with salt and pepper, then set aside. Meanwhile, cook the spaghetti in a pan of boiling, salted water, stirring often with a fork, until just tender (al dente). Drain immediately in a colander, shaking it. Meanwhile, cook the spaghetti in a pan of boiling, salted water, stirring often with a fork, until just tender (al dente). Drain immediately in a colander, shaking it. To serve, twirl the spaghetti onto 4 plates. Spoon over the Bolognese sauce and garnish with Parmesan, if desired. To serve, twirl the spaghetti onto 4 plates. Spoon over the Bolognese sauce and garnish with Parmesan, if desired. Recipe tips Tip 1: Buy the best quality beef mince you can afford. It can be cheaper to choose a piece of meat in the butchers and ask them to mince it for you. Tip 2: Don't break the spaghetti up into shorter strands; wait until the submerged ends soften, then push the rest of it under the boiling water. To prevent clumping, stir the spaghetti with a wooden spoon until the water returns to the boil. Don’t overcook it – it should be a little chewy but not hard. Drain immediately once cooked. | {
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"title": "Tom Kerridge’s spaghetti Bolognese recipe",
"content": "An average of 3.0 out of 5 stars from 142 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tom_kerridges_spaghetti_51800_16x9.jpg Tom Kerridge’s delicious spaghetti Bolognese uses restaurant know-how to enhance this cheap-as-chips dish. 500g/1lb 2oz beef mince splash vegetable oil100g/3½oz smoked streaky bacon, diced 1 onion, finely chopped2 celery stalks, trimmed, thinly sliced2 carrots, finely diced2 garlic cloves, grated1 bay leaf3-4 tbsp red wine vinegar 1 tsp demerara sugar1 tbsp dried oregano400g tin chopped tomatoes 300ml/10½fl oz beef stock (made from beef stock cubes) 150g/5oz button mushrooms, quarteredsalt and freshly ground black pepper400g/14oz dried spaghetti grated Parmesan cheese, to garnish (optional) 500g/1lb 2oz beef mince splash vegetable oil 100g/3½oz smoked streaky bacon, diced 1 onion, finely chopped 2 celery stalks, trimmed, thinly sliced 2 carrots, finely diced 2 garlic cloves, grated 1 bay leaf 3-4 tbsp red wine vinegar 1 tsp demerara sugar 1 tbsp dried oregano 400g tin chopped tomatoes 300ml/10½fl oz beef stock (made from beef stock cubes) 150g/5oz button mushrooms, quartered salt and freshly ground black pepper 400g/14oz dried spaghetti grated Parmesan cheese, to garnish (optional) Method Preheat the oven to 190C/180C Fan/Gas 5.Put the beef mince in a colander and rinse under the cold tap to separate it into smaller pieces. Drain well and pat dry with kitchen paper. Transfer the mince to a roasting tray and roast for 35-60 minutes, or until completely crisp and golden-brown. This intensifies the flavour and helps it to absorb the sauce ingredients. Drain off the fat. Heat the oil in a large, heavy-based casserole over a medium heat. Add the bacon and fry for 4-5 minutes, stirring from time to time, until the fat melts and the bacon starts to brown. Add the onion, celery, carrots, garlic and bay leaf and cook for 4-5 minutes, or until they begin to soften. Stir in the vinegar, then the sugar and oregano. Add the cooked mince, tomatoes, stock and mushrooms. Stir well and bring to the boil, then reduce the heat and simmer for 45-60 minutes, stirring occasionally, until thickened. Season, to taste, with salt and pepper, then set aside. Meanwhile, cook the spaghetti in a pan of boiling, salted water, stirring often with a fork, until just tender (al dente). Drain immediately in a colander, shaking it. To serve, twirl the spaghetti onto 4 plates. Spoon over the Bolognese sauce and garnish with Parmesan, if desired. Preheat the oven to 190C/180C Fan/Gas 5. Preheat the oven to 190C/180C Fan/Gas 5. Put the beef mince in a colander and rinse under the cold tap to separate it into smaller pieces. Drain well and pat dry with kitchen paper. Put the beef mince in a colander and rinse under the cold tap to separate it into smaller pieces. Drain well and pat dry with kitchen paper. Transfer the mince to a roasting tray and roast for 35-60 minutes, or until completely crisp and golden-brown. This intensifies the flavour and helps it to absorb the sauce ingredients. Drain off the fat. Transfer the mince to a roasting tray and roast for 35-60 minutes, or until completely crisp and golden-brown. This intensifies the flavour and helps it to absorb the sauce ingredients. Drain off the fat. Heat the oil in a large, heavy-based casserole over a medium heat. Add the bacon and fry for 4-5 minutes, stirring from time to time, until the fat melts and the bacon starts to brown. Heat the oil in a large, heavy-based casserole over a medium heat. Add the bacon and fry for 4-5 minutes, stirring from time to time, until the fat melts and the bacon starts to brown. Add the onion, celery, carrots, garlic and bay leaf and cook for 4-5 minutes, or until they begin to soften. Add the onion, celery, carrots, garlic and bay leaf and cook for 4-5 minutes, or until they begin to soften. Stir in the vinegar, then the sugar and oregano. Add the cooked mince, tomatoes, stock and mushrooms. Stir well and bring to the boil, then reduce the heat and simmer for 45-60 minutes, stirring occasionally, until thickened. Season, to taste, with salt and pepper, then set aside. Stir in the vinegar, then the sugar and oregano. Add the cooked mince, tomatoes, stock and mushrooms. Stir well and bring to the boil, then reduce the heat and simmer for 45-60 minutes, stirring occasionally, until thickened. Season, to taste, with salt and pepper, then set aside. Meanwhile, cook the spaghetti in a pan of boiling, salted water, stirring often with a fork, until just tender (al dente). Drain immediately in a colander, shaking it. Meanwhile, cook the spaghetti in a pan of boiling, salted water, stirring often with a fork, until just tender (al dente). Drain immediately in a colander, shaking it. To serve, twirl the spaghetti onto 4 plates. Spoon over the Bolognese sauce and garnish with Parmesan, if desired. To serve, twirl the spaghetti onto 4 plates. Spoon over the Bolognese sauce and garnish with Parmesan, if desired. Recipe tips Tip 1: Buy the best quality beef mince you can afford. It can be cheaper to choose a piece of meat in the butchers and ask them to mince it for you. Tip 2: Don't break the spaghetti up into shorter strands; wait until the submerged ends soften, then push the rest of it under the boiling water. To prevent clumping, stir the spaghetti with a wooden spoon until the water returns to the boil. Don’t overcook it – it should be a little chewy but not hard. Drain immediately once cooked."
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} | 9c2b84e022b5f46379c2b8b7c71651cfc14b478ff5296271ec87c1688a789e5a | Spring minestrone recipe
An average of 4.3 out of 5 stars from 6 ratings A fresh and comforting chicken and vegetable soup, topped with delicious wild garlic pesto. Great for using up foraged wild garlic! You will need a blender or a food processor to make this recipe. 1 small free-range chicken1 leek, roughly chopped1 onion, roughly chopped1 bay leaf2 sprigs fresh thyme ½ tsp black peppercorns salt 1 small free-range chicken 1 leek, roughly chopped 1 onion, roughly chopped 1 bay leaf 2 sprigs fresh thyme ½ tsp black peppercorns salt 120g/4½oz orzo pasta 120g/4½oz orzo pasta 2 tbsp olive oil1 onion, finely diced 2 garlic cloves, grated1 green chilli, thinly sliced10 English asparagus spears, tips separated and stems cut into cross sections2 celery sticks, cut on the oblique100g/3½oz podded fresh peas100g/3½oz podded fresh broad beans200g/7oz fresh (or dried and soaked) borlotti beanssalt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely diced 2 garlic cloves, grated 1 green chilli, thinly sliced 10 English asparagus spears, tips separated and stems cut into cross sections 2 celery sticks, cut on the oblique 100g/3½oz podded fresh peas 100g/3½oz podded fresh broad beans 200g/7oz fresh (or dried and soaked) borlotti beans salt and freshly ground black pepper 100g/3½oz wild garlic1 garlic clove, roughly chopped10g/⅓oz hazelnuts10g/⅓oz Parmesan, grated, plus extra to serve100ml/3½fl oz olive oil, plus extra to serve 100g/3½oz wild garlic 1 garlic clove, roughly chopped 10g/⅓oz hazelnuts 10g/⅓oz Parmesan, grated, plus extra to serve 100ml/3½fl oz olive oil, plus extra to serve Method To make the poached chicken, place the chicken in a casserole or large saucepan and cover with water. Bring up to a simmer, then discard the water and refill with water to cover again. Add the leek, onion, bay leaf, thyme and peppercorns and season with salt. Bring back to the boil and then turn down to a very gentle simmer for 45 minutes. Check that the chicken is cooked through – the juices should 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. Turn the heat off and leave the chicken to stand in the water.To make the pasta, bring a saucepan of lightly salted water to the boil and add the orzo. Cook for 7 minutes (or as the packet instructs) then drain and refresh under cold water. To make the vegetables, heat the oil in a large heavy-based saucepan over a medium heat. Add the onion, garlic and green chili, season with salt and pepper and sweat for 2 minutes. Add the asparagus stems and celery and cook for a further 2 minutes. Use a sieve to strain the stock from the chicken. Pour the stock over the vegetables in the pan and bring to a simmer. Add the asparagus tips, peas, broad beans and borlotti beans and continue to simmer for a few minutes until the vegetables are just tender. Add the cooked orzo. To make the pesto, blend all the ingredients together in a blender, but leave the mixture with some texture.To serve, pick apart the chicken into bite-sized pieces and add to the soup. Season with salt and pepper and ladle into warmed bowls. Spoon over the pesto and grate some Parmesan over the top. Drizzle with olive oil and serve. To make the poached chicken, place the chicken in a casserole or large saucepan and cover with water. Bring up to a simmer, then discard the water and refill with water to cover again. Add the leek, onion, bay leaf, thyme and peppercorns and season with salt. Bring back to the boil and then turn down to a very gentle simmer for 45 minutes. Check that the chicken is cooked through – the juices should 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. Turn the heat off and leave the chicken to stand in the water. To make the poached chicken, place the chicken in a casserole or large saucepan and cover with water. Bring up to a simmer, then discard the water and refill with water to cover again. Add the leek, onion, bay leaf, thyme and peppercorns and season with salt. Bring back to the boil and then turn down to a very gentle simmer for 45 minutes. Check that the chicken is cooked through – the juices should 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. Turn the heat off and leave the chicken to stand in the water. To make the pasta, bring a saucepan of lightly salted water to the boil and add the orzo. Cook for 7 minutes (or as the packet instructs) then drain and refresh under cold water. To make the pasta, bring a saucepan of lightly salted water to the boil and add the orzo. Cook for 7 minutes (or as the packet instructs) then drain and refresh under cold water. To make the vegetables, heat the oil in a large heavy-based saucepan over a medium heat. Add the onion, garlic and green chili, season with salt and pepper and sweat for 2 minutes. Add the asparagus stems and celery and cook for a further 2 minutes. Use a sieve to strain the stock from the chicken. Pour the stock over the vegetables in the pan and bring to a simmer. Add the asparagus tips, peas, broad beans and borlotti beans and continue to simmer for a few minutes until the vegetables are just tender. Add the cooked orzo. To make the vegetables, heat the oil in a large heavy-based saucepan over a medium heat. Add the onion, garlic and green chili, season with salt and pepper and sweat for 2 minutes. Add the asparagus stems and celery and cook for a further 2 minutes. Use a sieve to strain the stock from the chicken. Pour the stock over the vegetables in the pan and bring to a simmer. Add the asparagus tips, peas, broad beans and borlotti beans and continue to simmer for a few minutes until the vegetables are just tender. Add the cooked orzo. To make the pesto, blend all the ingredients together in a blender, but leave the mixture with some texture. To make the pesto, blend all the ingredients together in a blender, but leave the mixture with some texture. To serve, pick apart the chicken into bite-sized pieces and add to the soup. Season with salt and pepper and ladle into warmed bowls. Spoon over the pesto and grate some Parmesan over the top. Drizzle with olive oil and serve. To serve, pick apart the chicken into bite-sized pieces and add to the soup. Season with salt and pepper and ladle into warmed bowls. Spoon over the pesto and grate some Parmesan over the top. Drizzle with olive oil and serve. | {
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"title": "Spring minestrone recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings A fresh and comforting chicken and vegetable soup, topped with delicious wild garlic pesto. Great for using up foraged wild garlic! You will need a blender or a food processor to make this recipe. 1 small free-range chicken1 leek, roughly chopped1 onion, roughly chopped1 bay leaf2 sprigs fresh thyme ½ tsp black peppercorns salt 1 small free-range chicken 1 leek, roughly chopped 1 onion, roughly chopped 1 bay leaf 2 sprigs fresh thyme ½ tsp black peppercorns salt 120g/4½oz orzo pasta 120g/4½oz orzo pasta 2 tbsp olive oil1 onion, finely diced 2 garlic cloves, grated1 green chilli, thinly sliced10 English asparagus spears, tips separated and stems cut into cross sections2 celery sticks, cut on the oblique100g/3½oz podded fresh peas100g/3½oz podded fresh broad beans200g/7oz fresh (or dried and soaked) borlotti beanssalt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely diced 2 garlic cloves, grated 1 green chilli, thinly sliced 10 English asparagus spears, tips separated and stems cut into cross sections 2 celery sticks, cut on the oblique 100g/3½oz podded fresh peas 100g/3½oz podded fresh broad beans 200g/7oz fresh (or dried and soaked) borlotti beans salt and freshly ground black pepper 100g/3½oz wild garlic1 garlic clove, roughly chopped10g/⅓oz hazelnuts10g/⅓oz Parmesan, grated, plus extra to serve100ml/3½fl oz olive oil, plus extra to serve 100g/3½oz wild garlic 1 garlic clove, roughly chopped 10g/⅓oz hazelnuts 10g/⅓oz Parmesan, grated, plus extra to serve 100ml/3½fl oz olive oil, plus extra to serve Method To make the poached chicken, place the chicken in a casserole or large saucepan and cover with water. Bring up to a simmer, then discard the water and refill with water to cover again. Add the leek, onion, bay leaf, thyme and peppercorns and season with salt. Bring back to the boil and then turn down to a very gentle simmer for 45 minutes. Check that the chicken is cooked through – the juices should 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. Turn the heat off and leave the chicken to stand in the water.To make the pasta, bring a saucepan of lightly salted water to the boil and add the orzo. Cook for 7 minutes (or as the packet instructs) then drain and refresh under cold water. To make the vegetables, heat the oil in a large heavy-based saucepan over a medium heat. Add the onion, garlic and green chili, season with salt and pepper and sweat for 2 minutes. Add the asparagus stems and celery and cook for a further 2 minutes. Use a sieve to strain the stock from the chicken. Pour the stock over the vegetables in the pan and bring to a simmer. Add the asparagus tips, peas, broad beans and borlotti beans and continue to simmer for a few minutes until the vegetables are just tender. Add the cooked orzo. To make the pesto, blend all the ingredients together in a blender, but leave the mixture with some texture.To serve, pick apart the chicken into bite-sized pieces and add to the soup. Season with salt and pepper and ladle into warmed bowls. Spoon over the pesto and grate some Parmesan over the top. Drizzle with olive oil and serve. To make the poached chicken, place the chicken in a casserole or large saucepan and cover with water. Bring up to a simmer, then discard the water and refill with water to cover again. Add the leek, onion, bay leaf, thyme and peppercorns and season with salt. Bring back to the boil and then turn down to a very gentle simmer for 45 minutes. Check that the chicken is cooked through – the juices should 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. Turn the heat off and leave the chicken to stand in the water. To make the poached chicken, place the chicken in a casserole or large saucepan and cover with water. Bring up to a simmer, then discard the water and refill with water to cover again. Add the leek, onion, bay leaf, thyme and peppercorns and season with salt. Bring back to the boil and then turn down to a very gentle simmer for 45 minutes. Check that the chicken is cooked through – the juices should 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. Turn the heat off and leave the chicken to stand in the water. To make the pasta, bring a saucepan of lightly salted water to the boil and add the orzo. Cook for 7 minutes (or as the packet instructs) then drain and refresh under cold water. To make the pasta, bring a saucepan of lightly salted water to the boil and add the orzo. Cook for 7 minutes (or as the packet instructs) then drain and refresh under cold water. To make the vegetables, heat the oil in a large heavy-based saucepan over a medium heat. Add the onion, garlic and green chili, season with salt and pepper and sweat for 2 minutes. Add the asparagus stems and celery and cook for a further 2 minutes. Use a sieve to strain the stock from the chicken. Pour the stock over the vegetables in the pan and bring to a simmer. Add the asparagus tips, peas, broad beans and borlotti beans and continue to simmer for a few minutes until the vegetables are just tender. Add the cooked orzo. To make the vegetables, heat the oil in a large heavy-based saucepan over a medium heat. Add the onion, garlic and green chili, season with salt and pepper and sweat for 2 minutes. Add the asparagus stems and celery and cook for a further 2 minutes. Use a sieve to strain the stock from the chicken. Pour the stock over the vegetables in the pan and bring to a simmer. Add the asparagus tips, peas, broad beans and borlotti beans and continue to simmer for a few minutes until the vegetables are just tender. Add the cooked orzo. To make the pesto, blend all the ingredients together in a blender, but leave the mixture with some texture. To make the pesto, blend all the ingredients together in a blender, but leave the mixture with some texture. To serve, pick apart the chicken into bite-sized pieces and add to the soup. Season with salt and pepper and ladle into warmed bowls. Spoon over the pesto and grate some Parmesan over the top. Drizzle with olive oil and serve. To serve, pick apart the chicken into bite-sized pieces and add to the soup. Season with salt and pepper and ladle into warmed bowls. Spoon over the pesto and grate some Parmesan over the top. Drizzle with olive oil and serve."
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} | 24908ebd99283de74cfaa553fe6d8e2165cdc6cecc03fb664aa2ec9198f9b671 | Orzo pasta salad with feta, prawns and lemon recipe
An average of 4.7 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_orzo_prawn_and_feta_96794_16x9.jpg Surprisingly quick and easy to prepare, this elegant warm orzo salad is perfect for a speedy lunch or fuss-free starter. Each serving provides 635kcal, 32g protein, 57g carbohydrate (of which 4g sugars), 30g fat (of which 16g saturates), 5g fibre and 2.4g salt. 100g/3½oz feta ½ unwaxed lemon, grated zest and juice 4 tbsp crème fraîche 1 tbsp extra virgin olive oil 60g/2¼oz rocket, roughly chopped 150g/5½oz cooked and peeled prawns, defrosted if frozen 150g/5½oz orzo1 small courgette (approx. 175g/6oz), diced into 1cm/½in cubes salt and freshly ground black pepper 100g/3½oz feta ½ unwaxed lemon, grated zest and juice 4 tbsp crème fraîche 1 tbsp extra virgin olive oil 60g/2¼oz rocket, roughly chopped 150g/5½oz cooked and peeled prawns, defrosted if frozen 150g/5½oz orzo 1 small courgette (approx. 175g/6oz), diced into 1cm/½in cubes salt and freshly ground black pepper Method Finely crumble the feta into a large bowl, then stir in the lemon zest and juice, crème fraîche, olive oil, rocket and prawns. Season with pepper (the feta will provide enough salt). Bring a large pan of lightly salted water to the boil, add the orzo and cook according to the packet instructions. Add the courgettes 4 minutes before the end of the cooking time. Drain the pasta and courgettes, then immediately tip into the feta bowl. Stir well; the rocket should wilt a little. Serve immediately. Finely crumble the feta into a large bowl, then stir in the lemon zest and juice, crème fraîche, olive oil, rocket and prawns. Season with pepper (the feta will provide enough salt). Finely crumble the feta into a large bowl, then stir in the lemon zest and juice, crème fraîche, olive oil, rocket and prawns. Season with pepper (the feta will provide enough salt). Bring a large pan of lightly salted water to the boil, add the orzo and cook according to the packet instructions. Add the courgettes 4 minutes before the end of the cooking time. Bring a large pan of lightly salted water to the boil, add the orzo and cook according to the packet instructions. Add the courgettes 4 minutes before the end of the cooking time. Drain the pasta and courgettes, then immediately tip into the feta bowl. Stir well; the rocket should wilt a little. Serve immediately. Drain the pasta and courgettes, then immediately tip into the feta bowl. Stir well; the rocket should wilt a little. Serve immediately. | {
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"title": "Orzo pasta salad with feta, prawns and lemon recipe",
"content": "An average of 4.7 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/warm_orzo_prawn_and_feta_96794_16x9.jpg Surprisingly quick and easy to prepare, this elegant warm orzo salad is perfect for a speedy lunch or fuss-free starter. Each serving provides 635kcal, 32g protein, 57g carbohydrate (of which 4g sugars), 30g fat (of which 16g saturates), 5g fibre and 2.4g salt. 100g/3½oz feta ½ unwaxed lemon, grated zest and juice 4 tbsp crème fraîche 1 tbsp extra virgin olive oil 60g/2¼oz rocket, roughly chopped 150g/5½oz cooked and peeled prawns, defrosted if frozen 150g/5½oz orzo1 small courgette (approx. 175g/6oz), diced into 1cm/½in cubes salt and freshly ground black pepper 100g/3½oz feta ½ unwaxed lemon, grated zest and juice 4 tbsp crème fraîche 1 tbsp extra virgin olive oil 60g/2¼oz rocket, roughly chopped 150g/5½oz cooked and peeled prawns, defrosted if frozen 150g/5½oz orzo 1 small courgette (approx. 175g/6oz), diced into 1cm/½in cubes salt and freshly ground black pepper Method Finely crumble the feta into a large bowl, then stir in the lemon zest and juice, crème fraîche, olive oil, rocket and prawns. Season with pepper (the feta will provide enough salt). Bring a large pan of lightly salted water to the boil, add the orzo and cook according to the packet instructions. Add the courgettes 4 minutes before the end of the cooking time. Drain the pasta and courgettes, then immediately tip into the feta bowl. Stir well; the rocket should wilt a little. Serve immediately. Finely crumble the feta into a large bowl, then stir in the lemon zest and juice, crème fraîche, olive oil, rocket and prawns. Season with pepper (the feta will provide enough salt). Finely crumble the feta into a large bowl, then stir in the lemon zest and juice, crème fraîche, olive oil, rocket and prawns. Season with pepper (the feta will provide enough salt). Bring a large pan of lightly salted water to the boil, add the orzo and cook according to the packet instructions. Add the courgettes 4 minutes before the end of the cooking time. Bring a large pan of lightly salted water to the boil, add the orzo and cook according to the packet instructions. Add the courgettes 4 minutes before the end of the cooking time. Drain the pasta and courgettes, then immediately tip into the feta bowl. Stir well; the rocket should wilt a little. Serve immediately. Drain the pasta and courgettes, then immediately tip into the feta bowl. Stir well; the rocket should wilt a little. Serve immediately."
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} | f291bb884f8ccf1a0f8d4cc5b186e082060480daa44d587037e1e04efbc74cb6 | Chicken carbonara recipe
An average of 3.5 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickencarbonara_90044_16x9.jpg A twist on the classic, chicken carbonara makes a wonderful mid-week dinner. Simple, satisfying and ready in 20 minutes - what more could you ask for? 1 tbsp olive oil50g/2oz pancetta cubes, or smoked streaky bacon, chopped finely125g/4½oz chicken breast, cut into strips200g/7oz dried spaghetti2 free-range eggs, beaten2 free-range egg yolks, beaten 75ml/2¾fl oz double cream75g/2¾oz Parmesan, grated, plus extra to servefreshly ground black pepper 1 tbsp olive oil 50g/2oz pancetta cubes, or smoked streaky bacon, chopped finely 125g/4½oz chicken breast, cut into strips 200g/7oz dried spaghetti 2 free-range eggs, beaten 2 free-range egg yolks, beaten 75ml/2¾fl oz double cream 75g/2¾oz Parmesan, grated, plus extra to serve freshly ground black pepper Method Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside.Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through.Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, reserving a little of the cooking water.Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, Parmesan, cooked chicken and cooked pancetta cubes and stir to combine. To serve, divide the pasta and sauce between two bowls. Top with extra Parmesan and freshly ground black pepper. Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside. Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside. Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through. Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, reserving a little of the cooking water. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, reserving a little of the cooking water. Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, Parmesan, cooked chicken and cooked pancetta cubes and stir to combine. Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, Parmesan, cooked chicken and cooked pancetta cubes and stir to combine. To serve, divide the pasta and sauce between two bowls. Top with extra Parmesan and freshly ground black pepper. To serve, divide the pasta and sauce between two bowls. Top with extra Parmesan and freshly ground black pepper. | {
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"title": "Chicken carbonara recipe",
"content": "An average of 3.5 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickencarbonara_90044_16x9.jpg A twist on the classic, chicken carbonara makes a wonderful mid-week dinner. Simple, satisfying and ready in 20 minutes - what more could you ask for? 1 tbsp olive oil50g/2oz pancetta cubes, or smoked streaky bacon, chopped finely125g/4½oz chicken breast, cut into strips200g/7oz dried spaghetti2 free-range eggs, beaten2 free-range egg yolks, beaten 75ml/2¾fl oz double cream75g/2¾oz Parmesan, grated, plus extra to servefreshly ground black pepper 1 tbsp olive oil 50g/2oz pancetta cubes, or smoked streaky bacon, chopped finely 125g/4½oz chicken breast, cut into strips 200g/7oz dried spaghetti 2 free-range eggs, beaten 2 free-range egg yolks, beaten 75ml/2¾fl oz double cream 75g/2¾oz Parmesan, grated, plus extra to serve freshly ground black pepper Method Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside.Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through.Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, reserving a little of the cooking water.Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, Parmesan, cooked chicken and cooked pancetta cubes and stir to combine. To serve, divide the pasta and sauce between two bowls. Top with extra Parmesan and freshly ground black pepper. Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside. Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside. Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through. Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, reserving a little of the cooking water. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, reserving a little of the cooking water. Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, Parmesan, cooked chicken and cooked pancetta cubes and stir to combine. Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, Parmesan, cooked chicken and cooked pancetta cubes and stir to combine. To serve, divide the pasta and sauce between two bowls. Top with extra Parmesan and freshly ground black pepper. To serve, divide the pasta and sauce between two bowls. Top with extra Parmesan and freshly ground black pepper."
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} | bd4b863f9954fe220a87c340736a2f0caf36c65e37068cdecc173515b2dd2344 | Carbonara recipe
Rick Stein's spaghetti alla carbonara An average of 4.0 out of 5 stars from 135 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettiallacarbona_86763_16x9.jpg Rick Stein's authentic spaghetti carbonara is easy, delicious and wonderfully creamy. But this recipe doesn't actually contain cream so more healthy! 400g/14oz spaghetti175g/6oz piece smoked pancetta, rind removed (or use 150g/5oz pancetta cubes)2 tbsp extra virgin olive oil3 garlic cloves, finely choppedhandful fresh flatleaf parsley leaves, finely chopped3 large free-range eggs, beaten50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely gratedsalt and freshly ground black pepper 400g/14oz spaghetti 175g/6oz piece smoked pancetta, rind removed (or use 150g/5oz pancetta cubes) 2 tbsp extra virgin olive oil 3 garlic cloves, finely chopped handful fresh flatleaf parsley leaves, finely chopped 3 large free-range eggs, beaten 50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated salt and freshly ground black pepper Method Bring 4.5 litres/8 pints water to the boil in a large saucepan with 8 teaspoons of salt. Add the spaghetti and cook for 9 minutes, or until al dente.Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/¼in wide. Heat a large, deep frying pan over a medium–high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.Drain the spaghetti well and tip into the frying pan with the pancetta, garlic and parsley. Add the beaten eggs and half the cheese and toss together well.Season to taste with salt and pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese. Bring 4.5 litres/8 pints water to the boil in a large saucepan with 8 teaspoons of salt. Add the spaghetti and cook for 9 minutes, or until al dente. Bring 4.5 litres/8 pints water to the boil in a large saucepan with 8 teaspoons of salt. Add the spaghetti and cook for 9 minutes, or until al dente. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/¼in wide. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/¼in wide. Heat a large, deep frying pan over a medium–high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside. Heat a large, deep frying pan over a medium–high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside. Drain the spaghetti well and tip into the frying pan with the pancetta, garlic and parsley. Add the beaten eggs and half the cheese and toss together well. Drain the spaghetti well and tip into the frying pan with the pancetta, garlic and parsley. Add the beaten eggs and half the cheese and toss together well. Season to taste with salt and pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese. Season to taste with salt and pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese. Recipe tips If you don't have pancetta, use smoked bacon lardons instead. This recipe can be easily halved to serve 2. | {
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"title": "Carbonara recipe",
"content": "Rick Stein's spaghetti alla carbonara An average of 4.0 out of 5 stars from 135 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghettiallacarbona_86763_16x9.jpg Rick Stein's authentic spaghetti carbonara is easy, delicious and wonderfully creamy. But this recipe doesn't actually contain cream so more healthy! 400g/14oz spaghetti175g/6oz piece smoked pancetta, rind removed (or use 150g/5oz pancetta cubes)2 tbsp extra virgin olive oil3 garlic cloves, finely choppedhandful fresh flatleaf parsley leaves, finely chopped3 large free-range eggs, beaten50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely gratedsalt and freshly ground black pepper 400g/14oz spaghetti 175g/6oz piece smoked pancetta, rind removed (or use 150g/5oz pancetta cubes) 2 tbsp extra virgin olive oil 3 garlic cloves, finely chopped handful fresh flatleaf parsley leaves, finely chopped 3 large free-range eggs, beaten 50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated salt and freshly ground black pepper Method Bring 4.5 litres/8 pints water to the boil in a large saucepan with 8 teaspoons of salt. Add the spaghetti and cook for 9 minutes, or until al dente.Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/¼in wide. Heat a large, deep frying pan over a medium–high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.Drain the spaghetti well and tip into the frying pan with the pancetta, garlic and parsley. Add the beaten eggs and half the cheese and toss together well.Season to taste with salt and pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese. Bring 4.5 litres/8 pints water to the boil in a large saucepan with 8 teaspoons of salt. Add the spaghetti and cook for 9 minutes, or until al dente. Bring 4.5 litres/8 pints water to the boil in a large saucepan with 8 teaspoons of salt. Add the spaghetti and cook for 9 minutes, or until al dente. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/¼in wide. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/¼in wide. Heat a large, deep frying pan over a medium–high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside. Heat a large, deep frying pan over a medium–high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside. Drain the spaghetti well and tip into the frying pan with the pancetta, garlic and parsley. Add the beaten eggs and half the cheese and toss together well. Drain the spaghetti well and tip into the frying pan with the pancetta, garlic and parsley. Add the beaten eggs and half the cheese and toss together well. Season to taste with salt and pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese. Season to taste with salt and pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese. Recipe tips If you don't have pancetta, use smoked bacon lardons instead. This recipe can be easily halved to serve 2."
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} | 47230e4e84898e7e83fc8a9f05383791a03616699cbbc212dd9a0eb25e2f6754 | Gluten-free minestrone recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/minestrone_with_35108_16x9.jpg This gluten-free, vegetarian soup uses spaghetti-like strands of butternut squash instead of pasta for a healthy take on a classic minestrone. Equipment and preparation: For this recipe, you will need a julienne peeler or a spiraliser. This meal provides 348 kcal, 18g protein, 45g carbohydrate (of which 18g sugars), 11g fat (of which 4g saturates), 16g fibre and 2.5g salt per portion. 1 tbsp ghee 2 large onions, diced 1 celery stick, trimmed, diced 1 bay leaf1 butternut squash, trimmed, peeled, deseeded3 garlic cloves, diced 1 large carrot, diced ½ tsp dried oregano ½ tsp dried basil ¼ tsp chilli flakes or chopped fresh chilli 800ml/1¾ pints vegetable stock 400g tin chopped tomatoes (or 6 large fresh tomatoes, deseeded and chopped)2 x 400g tins cooked chickpeas, drained, rinsed200g/7oz cavolo nero, tough stalks removed, leaves finely sliced salt and freshly ground black pepper 1 tbsp ghee 2 large onions, diced 1 celery stick, trimmed, diced 1 bay leaf 1 butternut squash, trimmed, peeled, deseeded 3 garlic cloves, diced 1 large carrot, diced ½ tsp dried oregano ½ tsp dried basil ¼ tsp chilli flakes or chopped fresh chilli 800ml/1¾ pints vegetable stock 400g tin chopped tomatoes (or 6 large fresh tomatoes, deseeded and chopped) 2 x 400g tins cooked chickpeas, drained, rinsed 200g/7oz cavolo nero, tough stalks removed, leaves finely sliced salt and freshly ground black pepper large handful grated parmesan (or vegetarian alternative)drizzle extra virgin olive oil large handful grated parmesan (or vegetarian alternative) drizzle extra virgin olive oil Method Heat the ghee in a large, lidded saucepan over a low heat. Add the onion, celery and bay leaf and fry for 6-8 minutes, or until softened.Meanwhile, peel the butternut squash into spaghetti-like strands using a julienne peeler Add the garlic, carrot, oregano, basil, chilli flakes and stock to the pan. Bring just to the boil, then reduce the heat immediately and simmer, covered, for 6-8 minutes.Add the tomatoes,chickpeas and squash strands and continue to simmer for 6-8 minutes, stirring occasionally.Stir in the cavolo nero and cook for 4-5 minutes, or until tender. Season with salt and pepper.Ladle the soup into serving bowls, then sprinkle with grated parmesan. Drizzle over a little extra virgin olive oil and serve. Heat the ghee in a large, lidded saucepan over a low heat. Add the onion, celery and bay leaf and fry for 6-8 minutes, or until softened. Heat the ghee in a large, lidded saucepan over a low heat. Add the onion, celery and bay leaf and fry for 6-8 minutes, or until softened. Meanwhile, peel the butternut squash into spaghetti-like strands using a julienne peeler Meanwhile, peel the butternut squash into spaghetti-like strands using a julienne peeler Add the garlic, carrot, oregano, basil, chilli flakes and stock to the pan. Bring just to the boil, then reduce the heat immediately and simmer, covered, for 6-8 minutes. Add the garlic, carrot, oregano, basil, chilli flakes and stock to the pan. Bring just to the boil, then reduce the heat immediately and simmer, covered, for 6-8 minutes. Add the tomatoes,chickpeas and squash strands and continue to simmer for 6-8 minutes, stirring occasionally. Add the tomatoes,chickpeas and squash strands and continue to simmer for 6-8 minutes, stirring occasionally. Stir in the cavolo nero and cook for 4-5 minutes, or until tender. Season with salt and pepper. Stir in the cavolo nero and cook for 4-5 minutes, or until tender. Season with salt and pepper. Ladle the soup into serving bowls, then sprinkle with grated parmesan. Drizzle over a little extra virgin olive oil and serve. Ladle the soup into serving bowls, then sprinkle with grated parmesan. Drizzle over a little extra virgin olive oil and serve. Recipe tips Tip 1: If you don’t have a julienne peeler, use a normal vegetable peeler to slice the courgette lengthways into very wide ribbons, then julienne these using a knife. Tip 2: If using dried chickpeas, you will need 200g/7oz. | {
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"title": "Gluten-free minestrone 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/minestrone_with_35108_16x9.jpg This gluten-free, vegetarian soup uses spaghetti-like strands of butternut squash instead of pasta for a healthy take on a classic minestrone. Equipment and preparation: For this recipe, you will need a julienne peeler or a spiraliser. This meal provides 348 kcal, 18g protein, 45g carbohydrate (of which 18g sugars), 11g fat (of which 4g saturates), 16g fibre and 2.5g salt per portion. 1 tbsp ghee 2 large onions, diced 1 celery stick, trimmed, diced 1 bay leaf1 butternut squash, trimmed, peeled, deseeded3 garlic cloves, diced 1 large carrot, diced ½ tsp dried oregano ½ tsp dried basil ¼ tsp chilli flakes or chopped fresh chilli 800ml/1¾ pints vegetable stock 400g tin chopped tomatoes (or 6 large fresh tomatoes, deseeded and chopped)2 x 400g tins cooked chickpeas, drained, rinsed200g/7oz cavolo nero, tough stalks removed, leaves finely sliced salt and freshly ground black pepper 1 tbsp ghee 2 large onions, diced 1 celery stick, trimmed, diced 1 bay leaf 1 butternut squash, trimmed, peeled, deseeded 3 garlic cloves, diced 1 large carrot, diced ½ tsp dried oregano ½ tsp dried basil ¼ tsp chilli flakes or chopped fresh chilli 800ml/1¾ pints vegetable stock 400g tin chopped tomatoes (or 6 large fresh tomatoes, deseeded and chopped) 2 x 400g tins cooked chickpeas, drained, rinsed 200g/7oz cavolo nero, tough stalks removed, leaves finely sliced salt and freshly ground black pepper large handful grated parmesan (or vegetarian alternative)drizzle extra virgin olive oil large handful grated parmesan (or vegetarian alternative) drizzle extra virgin olive oil Method Heat the ghee in a large, lidded saucepan over a low heat. Add the onion, celery and bay leaf and fry for 6-8 minutes, or until softened.Meanwhile, peel the butternut squash into spaghetti-like strands using a julienne peeler Add the garlic, carrot, oregano, basil, chilli flakes and stock to the pan. Bring just to the boil, then reduce the heat immediately and simmer, covered, for 6-8 minutes.Add the tomatoes,chickpeas and squash strands and continue to simmer for 6-8 minutes, stirring occasionally.Stir in the cavolo nero and cook for 4-5 minutes, or until tender. Season with salt and pepper.Ladle the soup into serving bowls, then sprinkle with grated parmesan. Drizzle over a little extra virgin olive oil and serve. Heat the ghee in a large, lidded saucepan over a low heat. Add the onion, celery and bay leaf and fry for 6-8 minutes, or until softened. Heat the ghee in a large, lidded saucepan over a low heat. Add the onion, celery and bay leaf and fry for 6-8 minutes, or until softened. Meanwhile, peel the butternut squash into spaghetti-like strands using a julienne peeler Meanwhile, peel the butternut squash into spaghetti-like strands using a julienne peeler Add the garlic, carrot, oregano, basil, chilli flakes and stock to the pan. Bring just to the boil, then reduce the heat immediately and simmer, covered, for 6-8 minutes. Add the garlic, carrot, oregano, basil, chilli flakes and stock to the pan. Bring just to the boil, then reduce the heat immediately and simmer, covered, for 6-8 minutes. Add the tomatoes,chickpeas and squash strands and continue to simmer for 6-8 minutes, stirring occasionally. Add the tomatoes,chickpeas and squash strands and continue to simmer for 6-8 minutes, stirring occasionally. Stir in the cavolo nero and cook for 4-5 minutes, or until tender. Season with salt and pepper. Stir in the cavolo nero and cook for 4-5 minutes, or until tender. Season with salt and pepper. Ladle the soup into serving bowls, then sprinkle with grated parmesan. Drizzle over a little extra virgin olive oil and serve. Ladle the soup into serving bowls, then sprinkle with grated parmesan. Drizzle over a little extra virgin olive oil and serve. Recipe tips Tip 1: If you don’t have a julienne peeler, use a normal vegetable peeler to slice the courgette lengthways into very wide ribbons, then julienne these using a knife. Tip 2: If using dried chickpeas, you will need 200g/7oz."
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} | 0a66bcc7ebce9d75435228eeef31a5dfdd8cd0c2ff3e72b0233bab636c412cff | Penne carbonara recipe
An average of 4.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s2hnc.jpg James Martin’s recipe for a classic carbonara uses fresh penne, but dried spaghetti also works well. 1 tbsp extra virgin olive oil300g/11oz pancetta, sliced3 free-range egg yolks50g/1¾oz parmesan, grated, plus extra for serving100ml/3½fl oz double creamsalt and freshly ground black pepper350g/12oz fresh penne pasta3 tbsp chopped fresh flatleaf parsley 1 tbsp extra virgin olive oil 300g/11oz pancetta, sliced 3 free-range egg yolks 50g/1¾oz parmesan, grated, plus extra for serving 100ml/3½fl oz double cream salt and freshly ground black pepper 350g/12oz fresh penne pasta 3 tbsp chopped fresh flatleaf parsley Method Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper.Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper.Cook the penne according to pack instructions in a pan of salted boiling water.Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined.To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan. Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper. Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper. Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper. Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper. Cook the penne according to pack instructions in a pan of salted boiling water. Cook the penne according to pack instructions in a pan of salted boiling water. Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined. Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined. To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan. To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan. | {
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"title": "Penne carbonara recipe",
"content": "An average of 4.8 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s2hnc.jpg James Martin’s recipe for a classic carbonara uses fresh penne, but dried spaghetti also works well. 1 tbsp extra virgin olive oil300g/11oz pancetta, sliced3 free-range egg yolks50g/1¾oz parmesan, grated, plus extra for serving100ml/3½fl oz double creamsalt and freshly ground black pepper350g/12oz fresh penne pasta3 tbsp chopped fresh flatleaf parsley 1 tbsp extra virgin olive oil 300g/11oz pancetta, sliced 3 free-range egg yolks 50g/1¾oz parmesan, grated, plus extra for serving 100ml/3½fl oz double cream salt and freshly ground black pepper 350g/12oz fresh penne pasta 3 tbsp chopped fresh flatleaf parsley Method Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper.Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper.Cook the penne according to pack instructions in a pan of salted boiling water.Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined.To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan. Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper. Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper. Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper. Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper. Cook the penne according to pack instructions in a pan of salted boiling water. Cook the penne according to pack instructions in a pan of salted boiling water. Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined. Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined. To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan. To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan."
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} | 1645a9e4fdc8a46205b40de9db8697fdba8d4e852c49a2670ba6f0c86381ea28 | Avocado 'cannelloni' with crab and sea herbs recipe
An average of 5.0 out of 5 stars from 1 rating Avocado and seafood combine to create a light refreshing take on cannelloni. 200g/7oz cherry tomatoes, halved2 sprigs fresh thyme, leaves picked salt and pepper 200g/7oz cherry tomatoes, halved 2 sprigs fresh thyme, leaves picked salt and pepper 1 ripe unbruised avocado½ lime, juice only1 cooked cock crab, white and brown meat separated1 tbsp chopped fresh coriander1 tbsp mayonnaisesea salt and white pepper 1 ripe unbruised avocado ½ lime, juice only 1 cooked cock crab, white and brown meat separated 1 tbsp chopped fresh coriander 1 tbsp mayonnaise sea salt and white pepper 2 pink grapefruit, juice only 1 tbsp sugar syrup 1 tsp of xanthan gumpinch smoked paprika1 tbsp cream2 tbsp olive oil2 large diver-caught king scallops, shell and corals removedselection of sea aster, sea kale & purslane, blanched and kept warm1 tbsp coriander cress 2 pink grapefruit, juice only 1 tbsp sugar syrup 1 tsp of xanthan gum pinch smoked paprika 1 tbsp cream 2 tbsp olive oil 2 large diver-caught king scallops, shell and corals removed selection of sea aster, sea kale & purslane, blanched and kept warm 1 tbsp coriander cress Method Heat an oven to 140C/120C Fan/Gas 1. Line a baking tray. Place the tomatoes on the prepared tray and sprinkle the thyme leaves over the top, season with salt and pepper. Place in the oven and cook for 2 hours until dried out.Lay out a sheet of cling film out that is about 30cm/12in square.Halve the avocado, then use a mandolin to slice the avocado thinly, laying the slices side by side along the length of the cling film, leaving 5cm/2in on each end. Now squeeze lime juice over the avocado and season with sea salt and white pepper.Take the white crab meat, checking that there is no shell or cartilage in the meat and then flake it into a bowl, lightly season adding the coriander and mayonnaise. Mix together and spoon out along the middle of the avocado. Tightly roll the avocado around the crab meat tying the cling film at each end and then put in the fridge for at least 1 hour. Gently warm the grapefruit juice with the sugar syrup over a low heat and whisk in the xanthan gum until thickened.Take the brown crab meat, smoked paprika and cream in a blender. Push the mixture through a sieve into a piping bag. Just before serving, heat a frying pan until very hot, fry the scallops in a little olive oil, for about 1 minute on each side.Take the cannelloni out of the cling film and place in the centre of the plate, leave whole. Then pipe the brown crab meat in little patches all around, alternating with the pink grapefruit gel. Then place the scallops and sea herbs neatly around the plate. Garnish with the tomatoes and coriander cress and serve. Heat an oven to 140C/120C Fan/Gas 1. Line a baking tray. Heat an oven to 140C/120C Fan/Gas 1. Line a baking tray. Place the tomatoes on the prepared tray and sprinkle the thyme leaves over the top, season with salt and pepper. Place in the oven and cook for 2 hours until dried out. Place the tomatoes on the prepared tray and sprinkle the thyme leaves over the top, season with salt and pepper. Place in the oven and cook for 2 hours until dried out. Lay out a sheet of cling film out that is about 30cm/12in square. Lay out a sheet of cling film out that is about 30cm/12in square. Halve the avocado, then use a mandolin to slice the avocado thinly, laying the slices side by side along the length of the cling film, leaving 5cm/2in on each end. Now squeeze lime juice over the avocado and season with sea salt and white pepper. Halve the avocado, then use a mandolin to slice the avocado thinly, laying the slices side by side along the length of the cling film, leaving 5cm/2in on each end. Now squeeze lime juice over the avocado and season with sea salt and white pepper. Take the white crab meat, checking that there is no shell or cartilage in the meat and then flake it into a bowl, lightly season adding the coriander and mayonnaise. Mix together and spoon out along the middle of the avocado. Tightly roll the avocado around the crab meat tying the cling film at each end and then put in the fridge for at least 1 hour. Take the white crab meat, checking that there is no shell or cartilage in the meat and then flake it into a bowl, lightly season adding the coriander and mayonnaise. Mix together and spoon out along the middle of the avocado. Tightly roll the avocado around the crab meat tying the cling film at each end and then put in the fridge for at least 1 hour. Gently warm the grapefruit juice with the sugar syrup over a low heat and whisk in the xanthan gum until thickened. Gently warm the grapefruit juice with the sugar syrup over a low heat and whisk in the xanthan gum until thickened. Take the brown crab meat, smoked paprika and cream in a blender. Push the mixture through a sieve into a piping bag. Take the brown crab meat, smoked paprika and cream in a blender. Push the mixture through a sieve into a piping bag. Just before serving, heat a frying pan until very hot, fry the scallops in a little olive oil, for about 1 minute on each side. Just before serving, heat a frying pan until very hot, fry the scallops in a little olive oil, for about 1 minute on each side. Take the cannelloni out of the cling film and place in the centre of the plate, leave whole. Then pipe the brown crab meat in little patches all around, alternating with the pink grapefruit gel. Then place the scallops and sea herbs neatly around the plate. Garnish with the tomatoes and coriander cress and serve. Take the cannelloni out of the cling film and place in the centre of the plate, leave whole. Then pipe the brown crab meat in little patches all around, alternating with the pink grapefruit gel. Then place the scallops and sea herbs neatly around the plate. Garnish with the tomatoes and coriander cress and serve. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating Avocado and seafood combine to create a light refreshing take on cannelloni. 200g/7oz cherry tomatoes, halved2 sprigs fresh thyme, leaves picked salt and pepper 200g/7oz cherry tomatoes, halved 2 sprigs fresh thyme, leaves picked salt and pepper 1 ripe unbruised avocado½ lime, juice only1 cooked cock crab, white and brown meat separated1 tbsp chopped fresh coriander1 tbsp mayonnaisesea salt and white pepper 1 ripe unbruised avocado ½ lime, juice only 1 cooked cock crab, white and brown meat separated 1 tbsp chopped fresh coriander 1 tbsp mayonnaise sea salt and white pepper 2 pink grapefruit, juice only 1 tbsp sugar syrup 1 tsp of xanthan gumpinch smoked paprika1 tbsp cream2 tbsp olive oil2 large diver-caught king scallops, shell and corals removedselection of sea aster, sea kale & purslane, blanched and kept warm1 tbsp coriander cress 2 pink grapefruit, juice only 1 tbsp sugar syrup 1 tsp of xanthan gum pinch smoked paprika 1 tbsp cream 2 tbsp olive oil 2 large diver-caught king scallops, shell and corals removed selection of sea aster, sea kale & purslane, blanched and kept warm 1 tbsp coriander cress Method Heat an oven to 140C/120C Fan/Gas 1. Line a baking tray. Place the tomatoes on the prepared tray and sprinkle the thyme leaves over the top, season with salt and pepper. Place in the oven and cook for 2 hours until dried out.Lay out a sheet of cling film out that is about 30cm/12in square.Halve the avocado, then use a mandolin to slice the avocado thinly, laying the slices side by side along the length of the cling film, leaving 5cm/2in on each end. Now squeeze lime juice over the avocado and season with sea salt and white pepper.Take the white crab meat, checking that there is no shell or cartilage in the meat and then flake it into a bowl, lightly season adding the coriander and mayonnaise. Mix together and spoon out along the middle of the avocado. Tightly roll the avocado around the crab meat tying the cling film at each end and then put in the fridge for at least 1 hour. Gently warm the grapefruit juice with the sugar syrup over a low heat and whisk in the xanthan gum until thickened.Take the brown crab meat, smoked paprika and cream in a blender. Push the mixture through a sieve into a piping bag. Just before serving, heat a frying pan until very hot, fry the scallops in a little olive oil, for about 1 minute on each side.Take the cannelloni out of the cling film and place in the centre of the plate, leave whole. Then pipe the brown crab meat in little patches all around, alternating with the pink grapefruit gel. Then place the scallops and sea herbs neatly around the plate. Garnish with the tomatoes and coriander cress and serve. Heat an oven to 140C/120C Fan/Gas 1. Line a baking tray. Heat an oven to 140C/120C Fan/Gas 1. Line a baking tray. Place the tomatoes on the prepared tray and sprinkle the thyme leaves over the top, season with salt and pepper. Place in the oven and cook for 2 hours until dried out. Place the tomatoes on the prepared tray and sprinkle the thyme leaves over the top, season with salt and pepper. Place in the oven and cook for 2 hours until dried out. Lay out a sheet of cling film out that is about 30cm/12in square. Lay out a sheet of cling film out that is about 30cm/12in square. Halve the avocado, then use a mandolin to slice the avocado thinly, laying the slices side by side along the length of the cling film, leaving 5cm/2in on each end. Now squeeze lime juice over the avocado and season with sea salt and white pepper. Halve the avocado, then use a mandolin to slice the avocado thinly, laying the slices side by side along the length of the cling film, leaving 5cm/2in on each end. Now squeeze lime juice over the avocado and season with sea salt and white pepper. Take the white crab meat, checking that there is no shell or cartilage in the meat and then flake it into a bowl, lightly season adding the coriander and mayonnaise. Mix together and spoon out along the middle of the avocado. Tightly roll the avocado around the crab meat tying the cling film at each end and then put in the fridge for at least 1 hour. Take the white crab meat, checking that there is no shell or cartilage in the meat and then flake it into a bowl, lightly season adding the coriander and mayonnaise. Mix together and spoon out along the middle of the avocado. Tightly roll the avocado around the crab meat tying the cling film at each end and then put in the fridge for at least 1 hour. Gently warm the grapefruit juice with the sugar syrup over a low heat and whisk in the xanthan gum until thickened. Gently warm the grapefruit juice with the sugar syrup over a low heat and whisk in the xanthan gum until thickened. Take the brown crab meat, smoked paprika and cream in a blender. Push the mixture through a sieve into a piping bag. Take the brown crab meat, smoked paprika and cream in a blender. Push the mixture through a sieve into a piping bag. Just before serving, heat a frying pan until very hot, fry the scallops in a little olive oil, for about 1 minute on each side. Just before serving, heat a frying pan until very hot, fry the scallops in a little olive oil, for about 1 minute on each side. Take the cannelloni out of the cling film and place in the centre of the plate, leave whole. Then pipe the brown crab meat in little patches all around, alternating with the pink grapefruit gel. Then place the scallops and sea herbs neatly around the plate. Garnish with the tomatoes and coriander cress and serve. Take the cannelloni out of the cling film and place in the centre of the plate, leave whole. Then pipe the brown crab meat in little patches all around, alternating with the pink grapefruit gel. Then place the scallops and sea herbs neatly around the plate. Garnish with the tomatoes and coriander cress and serve."
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} | 7fa4d228b610f0504d69763548fb48a531a9562ae9d5586b78b4a274c0c80619 | Rocket and ricotta cannelloni with tomato sauce recipe
An average of 5.0 out of 5 stars from 1 rating Rocket and ricotta make the perfect cannelloni filling, served with a rich roasted tomato sauce and creamy burrata. 1kg/2lb 4oz ripe tomatoes 6 basil leaves3 garlic cloves 50ml/2fl oz olive oilsalt and freshly ground black pepper 1kg/2lb 4oz ripe tomatoes 6 basil leaves 3 garlic cloves 50ml/2fl oz olive oil salt and freshly ground black pepper 500g/1lb 2oz rocket, plus extra for garnish250g/9oz ricottawhole nutmeg, for grating150g/5½oz Parmesan, plus extra for serving 6 x 12cm/5in x 10cm/4in sheets fresh pastasalt and freshly ground black pepper 500g/1lb 2oz rocket, plus extra for garnish 250g/9oz ricotta whole nutmeg, for grating 150g/5½oz Parmesan, plus extra for serving 6 x 12cm/5in x 10cm/4in sheets fresh pasta salt and freshly ground black pepper 100g/3½oz butter1 lemon, juice onlyolive oil, for drizzling 100g/3½oz butter 1 lemon, juice only olive oil, for drizzling 1 whole burrata 1 whole burrata Method To make the tomato sauce, preheat the oven to 150C/130C Fan/Gas 2. Place the tomatoes in a roasting tin with the basil, garlic and oil, toss to coat well and slow roast for 2 hours. When roasted place in a blender and blitz until smooth. Season with salt and pepper. To make the filling, bring a pan of water to the boil and blanch the rocket leaves for 30 seconds. Remove and refresh the rocket in cold water. Squeeze dry in a clean tea towel, then chop finely and place in a bowl. Add the ricotta, some grated nutmeg and the Parmesan. Season with salt and pepper and spoon into a piping bag. To make the brown butter, heat the butter in a frying pan until it turns brown, remove from the heat and whisk in the lemon juice and a drizzle of oil. Set aside. To assemble, turn the oven up to 200C/180C Fan/Gas 6, pipe some filling onto each pasta sheet and carefully roll up. Place tightly in a baking dish. Pour over the brown butter and bake for 20 minutes, until golden-brown. To serve, spoon some tomato sauce onto each plate and top with the cannelloni, tear over some burrata and finish with some grated Parmesan and rocket. To make the tomato sauce, preheat the oven to 150C/130C Fan/Gas 2. To make the tomato sauce, preheat the oven to 150C/130C Fan/Gas 2. Place the tomatoes in a roasting tin with the basil, garlic and oil, toss to coat well and slow roast for 2 hours. When roasted place in a blender and blitz until smooth. Season with salt and pepper. Place the tomatoes in a roasting tin with the basil, garlic and oil, toss to coat well and slow roast for 2 hours. When roasted place in a blender and blitz until smooth. Season with salt and pepper. To make the filling, bring a pan of water to the boil and blanch the rocket leaves for 30 seconds. Remove and refresh the rocket in cold water. Squeeze dry in a clean tea towel, then chop finely and place in a bowl. Add the ricotta, some grated nutmeg and the Parmesan. Season with salt and pepper and spoon into a piping bag. To make the filling, bring a pan of water to the boil and blanch the rocket leaves for 30 seconds. Remove and refresh the rocket in cold water. Squeeze dry in a clean tea towel, then chop finely and place in a bowl. Add the ricotta, some grated nutmeg and the Parmesan. Season with salt and pepper and spoon into a piping bag. To make the brown butter, heat the butter in a frying pan until it turns brown, remove from the heat and whisk in the lemon juice and a drizzle of oil. Set aside. To make the brown butter, heat the butter in a frying pan until it turns brown, remove from the heat and whisk in the lemon juice and a drizzle of oil. Set aside. To assemble, turn the oven up to 200C/180C Fan/Gas 6, pipe some filling onto each pasta sheet and carefully roll up. Place tightly in a baking dish. Pour over the brown butter and bake for 20 minutes, until golden-brown. To assemble, turn the oven up to 200C/180C Fan/Gas 6, pipe some filling onto each pasta sheet and carefully roll up. Place tightly in a baking dish. Pour over the brown butter and bake for 20 minutes, until golden-brown. To serve, spoon some tomato sauce onto each plate and top with the cannelloni, tear over some burrata and finish with some grated Parmesan and rocket. To serve, spoon some tomato sauce onto each plate and top with the cannelloni, tear over some burrata and finish with some grated Parmesan and rocket. | {
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"title": "Rocket and ricotta cannelloni with tomato sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Rocket and ricotta make the perfect cannelloni filling, served with a rich roasted tomato sauce and creamy burrata. 1kg/2lb 4oz ripe tomatoes 6 basil leaves3 garlic cloves 50ml/2fl oz olive oilsalt and freshly ground black pepper 1kg/2lb 4oz ripe tomatoes 6 basil leaves 3 garlic cloves 50ml/2fl oz olive oil salt and freshly ground black pepper 500g/1lb 2oz rocket, plus extra for garnish250g/9oz ricottawhole nutmeg, for grating150g/5½oz Parmesan, plus extra for serving 6 x 12cm/5in x 10cm/4in sheets fresh pastasalt and freshly ground black pepper 500g/1lb 2oz rocket, plus extra for garnish 250g/9oz ricotta whole nutmeg, for grating 150g/5½oz Parmesan, plus extra for serving 6 x 12cm/5in x 10cm/4in sheets fresh pasta salt and freshly ground black pepper 100g/3½oz butter1 lemon, juice onlyolive oil, for drizzling 100g/3½oz butter 1 lemon, juice only olive oil, for drizzling 1 whole burrata 1 whole burrata Method To make the tomato sauce, preheat the oven to 150C/130C Fan/Gas 2. Place the tomatoes in a roasting tin with the basil, garlic and oil, toss to coat well and slow roast for 2 hours. When roasted place in a blender and blitz until smooth. Season with salt and pepper. To make the filling, bring a pan of water to the boil and blanch the rocket leaves for 30 seconds. Remove and refresh the rocket in cold water. Squeeze dry in a clean tea towel, then chop finely and place in a bowl. Add the ricotta, some grated nutmeg and the Parmesan. Season with salt and pepper and spoon into a piping bag. To make the brown butter, heat the butter in a frying pan until it turns brown, remove from the heat and whisk in the lemon juice and a drizzle of oil. Set aside. To assemble, turn the oven up to 200C/180C Fan/Gas 6, pipe some filling onto each pasta sheet and carefully roll up. Place tightly in a baking dish. Pour over the brown butter and bake for 20 minutes, until golden-brown. To serve, spoon some tomato sauce onto each plate and top with the cannelloni, tear over some burrata and finish with some grated Parmesan and rocket. To make the tomato sauce, preheat the oven to 150C/130C Fan/Gas 2. To make the tomato sauce, preheat the oven to 150C/130C Fan/Gas 2. Place the tomatoes in a roasting tin with the basil, garlic and oil, toss to coat well and slow roast for 2 hours. When roasted place in a blender and blitz until smooth. Season with salt and pepper. Place the tomatoes in a roasting tin with the basil, garlic and oil, toss to coat well and slow roast for 2 hours. When roasted place in a blender and blitz until smooth. Season with salt and pepper. To make the filling, bring a pan of water to the boil and blanch the rocket leaves for 30 seconds. Remove and refresh the rocket in cold water. Squeeze dry in a clean tea towel, then chop finely and place in a bowl. Add the ricotta, some grated nutmeg and the Parmesan. Season with salt and pepper and spoon into a piping bag. To make the filling, bring a pan of water to the boil and blanch the rocket leaves for 30 seconds. Remove and refresh the rocket in cold water. Squeeze dry in a clean tea towel, then chop finely and place in a bowl. Add the ricotta, some grated nutmeg and the Parmesan. Season with salt and pepper and spoon into a piping bag. To make the brown butter, heat the butter in a frying pan until it turns brown, remove from the heat and whisk in the lemon juice and a drizzle of oil. Set aside. To make the brown butter, heat the butter in a frying pan until it turns brown, remove from the heat and whisk in the lemon juice and a drizzle of oil. Set aside. To assemble, turn the oven up to 200C/180C Fan/Gas 6, pipe some filling onto each pasta sheet and carefully roll up. Place tightly in a baking dish. Pour over the brown butter and bake for 20 minutes, until golden-brown. To assemble, turn the oven up to 200C/180C Fan/Gas 6, pipe some filling onto each pasta sheet and carefully roll up. Place tightly in a baking dish. Pour over the brown butter and bake for 20 minutes, until golden-brown. To serve, spoon some tomato sauce onto each plate and top with the cannelloni, tear over some burrata and finish with some grated Parmesan and rocket. To serve, spoon some tomato sauce onto each plate and top with the cannelloni, tear over some burrata and finish with some grated Parmesan and rocket."
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} | 0341ef2f67a054ba1b57d2b1bf238154752326b82654dcb9cef2e31be596c579 | Goats' cheese cannelloni with cherry tomatoes recipe
An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goatscheesecannellon_86639_16x9.jpg This baked cannelloni recipe is comfort food heaven. You can prepare it in advance, then pop it into the oven when you’re ready to eat. 400g/14oz cherry tomatoes, halved125ml/4fl oz extra virgin olive oil1 tbsp fresh thyme leavessalt and freshly ground black pepper400g/14oz ricotta100g/3½oz goats' cheese30g/1oz parmesan (or a vegetarian alternative), grated 200g/7oz baby spinach2 garlic cloves, crushed12 x 12cm/5in x 10cm/4in sheets fresh pasta 400g/14oz cherry tomatoes, halved 125ml/4fl oz extra virgin olive oil 1 tbsp fresh thyme leaves salt and freshly ground black pepper 400g/14oz ricotta 100g/3½oz goats' cheese 30g/1oz parmesan (or a vegetarian alternative), grated 200g/7oz baby spinach 2 garlic cloves, crushed 12 x 12cm/5in x 10cm/4in sheets fresh pasta parmesan shavingsgreen salad leaves, dressed with olive oil and balsamic vinegar parmesan shavings green salad leaves, dressed with olive oil and balsamic vinegar Method Preheat the oven to 180C/365F/Gas 4.Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well.Add the spinach and garlic and season well with salt and freshly ground black pepper. Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.Transfer to the oven to bake for 15 minutes, or until cooked through.To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside. Preheat the oven to 180C/365F/Gas 4. Preheat the oven to 180C/365F/Gas 4. Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper. Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper. Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well. Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well. Add the spinach and garlic and season well with salt and freshly ground black pepper. Add the spinach and garlic and season well with salt and freshly ground black pepper. Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar. Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar. Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni. Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni. Place the cannelloni tubes into the dish and place the tomatoes evenly over the top. Place the cannelloni tubes into the dish and place the tomatoes evenly over the top. Transfer to the oven to bake for 15 minutes, or until cooked through. Transfer to the oven to bake for 15 minutes, or until cooked through. To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside. To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside. | {
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"title": "Goats' cheese cannelloni with cherry tomatoes recipe",
"content": "An average of 4.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goatscheesecannellon_86639_16x9.jpg This baked cannelloni recipe is comfort food heaven. You can prepare it in advance, then pop it into the oven when you’re ready to eat. 400g/14oz cherry tomatoes, halved125ml/4fl oz extra virgin olive oil1 tbsp fresh thyme leavessalt and freshly ground black pepper400g/14oz ricotta100g/3½oz goats' cheese30g/1oz parmesan (or a vegetarian alternative), grated 200g/7oz baby spinach2 garlic cloves, crushed12 x 12cm/5in x 10cm/4in sheets fresh pasta 400g/14oz cherry tomatoes, halved 125ml/4fl oz extra virgin olive oil 1 tbsp fresh thyme leaves salt and freshly ground black pepper 400g/14oz ricotta 100g/3½oz goats' cheese 30g/1oz parmesan (or a vegetarian alternative), grated 200g/7oz baby spinach 2 garlic cloves, crushed 12 x 12cm/5in x 10cm/4in sheets fresh pasta parmesan shavingsgreen salad leaves, dressed with olive oil and balsamic vinegar parmesan shavings green salad leaves, dressed with olive oil and balsamic vinegar Method Preheat the oven to 180C/365F/Gas 4.Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper.Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well.Add the spinach and garlic and season well with salt and freshly ground black pepper. Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar.Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni.Place the cannelloni tubes into the dish and place the tomatoes evenly over the top.Transfer to the oven to bake for 15 minutes, or until cooked through.To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside. Preheat the oven to 180C/365F/Gas 4. Preheat the oven to 180C/365F/Gas 4. Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper. Place the tomatoes into a bowl and drizzle with the olive oil. Add the thyme and season well with salt and freshly ground black pepper. Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well. Place the ricotta, goats' cheese and parmesan into a clean bowl and mix well. Add the spinach and garlic and season well with salt and freshly ground black pepper. Add the spinach and garlic and season well with salt and freshly ground black pepper. Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar. Lay the pasta sheets onto a clean work surface. Place a line of the cheese and spinach mixture along the longer edge of each pasta sheet, then roll up like a cigar. Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni. Drizzle the cannelloni rolls with a little of the oil that the tomatoes have been sitting in, then pour the remaining oil into the bottom of an ovenproof dish that will hold all 12 cannelloni. Place the cannelloni tubes into the dish and place the tomatoes evenly over the top. Place the cannelloni tubes into the dish and place the tomatoes evenly over the top. Transfer to the oven to bake for 15 minutes, or until cooked through. Transfer to the oven to bake for 15 minutes, or until cooked through. To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside. To serve, place three cannelloni onto each of four plates. Sprinkle with parmesan shavings and place a spoonful of dressed mixed green salad leaves alongside."
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} | 7294f6d93fd3e4ec6ba060d5d367f0d5badd00b1efe2492b140cd6e820f85da4 | Cannelloni recipe
An average of 3.3 out of 5 stars from 9 ratings Use fresh lasagne sheets in a new pasta bake - cannelloni are cigar-shaped tubes filled with meat and cheese, smothered in tomato sauce and baked. What are you waiting for? 18-20 fresh pasta sheets (approx 13cm x 10cm/5in x 4in)1 onion, finely chopped8 tbsp Italian olive oil500g/17oz minced beef700g/24oz ricotta cheese150g/5oz mascarpone cheesepinch of grated nutmeg200g/7oz grated parmesan cheese100g/3oz parmesan shavingssalt and freshly ground black pepper800g/12oz Italian tinned chopped tomatoeshandful (approx. 15) fresh basil leaves160ml/5½ fl oz double cream4 tbsp extra virgin olive oil 18-20 fresh pasta sheets (approx 13cm x 10cm/5in x 4in) 1 onion, finely chopped 8 tbsp Italian olive oil 500g/17oz minced beef 700g/24oz ricotta cheese 150g/5oz mascarpone cheese pinch of grated nutmeg 200g/7oz grated parmesan cheese 100g/3oz parmesan shavings salt and freshly ground black pepper 800g/12oz Italian tinned chopped tomatoes handful (approx. 15) fresh basil leaves 160ml/5½ fl oz double cream 4 tbsp extra virgin olive oil Method Preheat the oven to 200C/400F/Gas 6.Gently fry the onion in olive oil until golden.Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes. Allow meat to cool.Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and parmesan cheese in a large clean bowl.Taste the mixture and then season with salt and freshly ground black pepper.Take a sheet of pasta and at one end place two heaped tablespoons of meat mix.Gently roll the pasta to achieve a filled tube shape.Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up.Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper.Finally, drizzle the extra virgin olive oil on top and bake for approximately 20 minutes. For the first 10 minutes cover with foil, then remove.To serve, place three cannelloni on a plate and top with shaved parmesan and (if you like) a glass of Italian medium red wine. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Gently fry the onion in olive oil until golden. Gently fry the onion in olive oil until golden. Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes. Allow meat to cool. Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes. Allow meat to cool. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and parmesan cheese in a large clean bowl. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and parmesan cheese in a large clean bowl. Taste the mixture and then season with salt and freshly ground black pepper. Taste the mixture and then season with salt and freshly ground black pepper. Take a sheet of pasta and at one end place two heaped tablespoons of meat mix. Take a sheet of pasta and at one end place two heaped tablespoons of meat mix. Gently roll the pasta to achieve a filled tube shape. Gently roll the pasta to achieve a filled tube shape. Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up. Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up. Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper. Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper. Finally, drizzle the extra virgin olive oil on top and bake for approximately 20 minutes. For the first 10 minutes cover with foil, then remove. Finally, drizzle the extra virgin olive oil on top and bake for approximately 20 minutes. For the first 10 minutes cover with foil, then remove. To serve, place three cannelloni on a plate and top with shaved parmesan and (if you like) a glass of Italian medium red wine. To serve, place three cannelloni on a plate and top with shaved parmesan and (if you like) a glass of Italian medium red wine. | {
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"title": "Cannelloni recipe",
"content": "An average of 3.3 out of 5 stars from 9 ratings Use fresh lasagne sheets in a new pasta bake - cannelloni are cigar-shaped tubes filled with meat and cheese, smothered in tomato sauce and baked. What are you waiting for? 18-20 fresh pasta sheets (approx 13cm x 10cm/5in x 4in)1 onion, finely chopped8 tbsp Italian olive oil500g/17oz minced beef700g/24oz ricotta cheese150g/5oz mascarpone cheesepinch of grated nutmeg200g/7oz grated parmesan cheese100g/3oz parmesan shavingssalt and freshly ground black pepper800g/12oz Italian tinned chopped tomatoeshandful (approx. 15) fresh basil leaves160ml/5½ fl oz double cream4 tbsp extra virgin olive oil 18-20 fresh pasta sheets (approx 13cm x 10cm/5in x 4in) 1 onion, finely chopped 8 tbsp Italian olive oil 500g/17oz minced beef 700g/24oz ricotta cheese 150g/5oz mascarpone cheese pinch of grated nutmeg 200g/7oz grated parmesan cheese 100g/3oz parmesan shavings salt and freshly ground black pepper 800g/12oz Italian tinned chopped tomatoes handful (approx. 15) fresh basil leaves 160ml/5½ fl oz double cream 4 tbsp extra virgin olive oil Method Preheat the oven to 200C/400F/Gas 6.Gently fry the onion in olive oil until golden.Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes. Allow meat to cool.Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and parmesan cheese in a large clean bowl.Taste the mixture and then season with salt and freshly ground black pepper.Take a sheet of pasta and at one end place two heaped tablespoons of meat mix.Gently roll the pasta to achieve a filled tube shape.Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up.Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper.Finally, drizzle the extra virgin olive oil on top and bake for approximately 20 minutes. For the first 10 minutes cover with foil, then remove.To serve, place three cannelloni on a plate and top with shaved parmesan and (if you like) a glass of Italian medium red wine. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Gently fry the onion in olive oil until golden. Gently fry the onion in olive oil until golden. Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes. Allow meat to cool. Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes. Allow meat to cool. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and parmesan cheese in a large clean bowl. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and parmesan cheese in a large clean bowl. Taste the mixture and then season with salt and freshly ground black pepper. Taste the mixture and then season with salt and freshly ground black pepper. Take a sheet of pasta and at one end place two heaped tablespoons of meat mix. Take a sheet of pasta and at one end place two heaped tablespoons of meat mix. Gently roll the pasta to achieve a filled tube shape. Gently roll the pasta to achieve a filled tube shape. Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up. Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up. Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper. Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper. Finally, drizzle the extra virgin olive oil on top and bake for approximately 20 minutes. For the first 10 minutes cover with foil, then remove. Finally, drizzle the extra virgin olive oil on top and bake for approximately 20 minutes. For the first 10 minutes cover with foil, then remove. To serve, place three cannelloni on a plate and top with shaved parmesan and (if you like) a glass of Italian medium red wine. To serve, place three cannelloni on a plate and top with shaved parmesan and (if you like) a glass of Italian medium red wine."
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} | 9c833507f46dcb2c593d13b0e10ac77f0b63fbb2f51432134609ef7112a0787c | Salmon and tarragon cannelloni recipe
An average of 4.0 out of 5 stars from 4 ratings butter, for greasing12 fresh lasagne sheets, cut into 12.5cm x 7.5cm/5in x 3in squares, blanched butter, for greasing 12 fresh lasagne sheets, cut into 12.5cm x 7.5cm/5in x 3in squares, blanched 300g/10½oz ricotta, drained85g/3oz canned salmon, drained 100g/3½oz smoked salmon, finely chopped1 tbsp chopped fresh tarragon leaves1 lemon, zest only 300g/10½oz ricotta, drained 85g/3oz canned salmon, drained 100g/3½oz smoked salmon, finely chopped 1 tbsp chopped fresh tarragon leaves 1 lemon, zest only 250g/9oz cheddar, grated1 free-range egg yolk100ml/3½fl oz double creamsalt and freshly ground black pepperdressed green salad leaves, to serve 250g/9oz cheddar, grated 1 free-range egg yolk 100ml/3½fl oz double cream salt and freshly ground black pepper dressed green salad leaves, to serve Method Preheat the oven to 180C/350F/Gas 4. Grease a large ovenproof dish with butter.For the filling, mix together all of the filling ingredients until well combined. Lay the blanched pasta rectangles onto a work surface. Spoon a little of the filling mixture in a line lengthways along the centre of each pasta rectangle. Roll up each pasta rectangle into a tube. Place each of the cannelloni into the prepared ovenproof dish.For the topping, mix together the all of the topping ingredients except the pasta until smooth and well combined.Pour the topping mixture over the cannelloni until covered. Bake in the oven for 8-10 minutes.Preheat the grill to its highest setting. Place the cannelloni under the grill for 2-3 minutes, or until the topping is golden-brown and bubbling.Divide the cannelloni equally among six serving plates. Serve with the lightly dressed green salad. Preheat the oven to 180C/350F/Gas 4. Grease a large ovenproof dish with butter. Preheat the oven to 180C/350F/Gas 4. Grease a large ovenproof dish with butter. For the filling, mix together all of the filling ingredients until well combined. For the filling, mix together all of the filling ingredients until well combined. Lay the blanched pasta rectangles onto a work surface. Spoon a little of the filling mixture in a line lengthways along the centre of each pasta rectangle. Roll up each pasta rectangle into a tube. Place each of the cannelloni into the prepared ovenproof dish. Lay the blanched pasta rectangles onto a work surface. Spoon a little of the filling mixture in a line lengthways along the centre of each pasta rectangle. Roll up each pasta rectangle into a tube. Place each of the cannelloni into the prepared ovenproof dish. For the topping, mix together the all of the topping ingredients except the pasta until smooth and well combined. For the topping, mix together the all of the topping ingredients except the pasta until smooth and well combined. Pour the topping mixture over the cannelloni until covered. Bake in the oven for 8-10 minutes. Pour the topping mixture over the cannelloni until covered. Bake in the oven for 8-10 minutes. Preheat the grill to its highest setting. Place the cannelloni under the grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Preheat the grill to its highest setting. Place the cannelloni under the grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Divide the cannelloni equally among six serving plates. Serve with the lightly dressed green salad. Divide the cannelloni equally among six serving plates. Serve with the lightly dressed green salad. | {
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"title": "Salmon and tarragon cannelloni recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings butter, for greasing12 fresh lasagne sheets, cut into 12.5cm x 7.5cm/5in x 3in squares, blanched butter, for greasing 12 fresh lasagne sheets, cut into 12.5cm x 7.5cm/5in x 3in squares, blanched 300g/10½oz ricotta, drained85g/3oz canned salmon, drained 100g/3½oz smoked salmon, finely chopped1 tbsp chopped fresh tarragon leaves1 lemon, zest only 300g/10½oz ricotta, drained 85g/3oz canned salmon, drained 100g/3½oz smoked salmon, finely chopped 1 tbsp chopped fresh tarragon leaves 1 lemon, zest only 250g/9oz cheddar, grated1 free-range egg yolk100ml/3½fl oz double creamsalt and freshly ground black pepperdressed green salad leaves, to serve 250g/9oz cheddar, grated 1 free-range egg yolk 100ml/3½fl oz double cream salt and freshly ground black pepper dressed green salad leaves, to serve Method Preheat the oven to 180C/350F/Gas 4. Grease a large ovenproof dish with butter.For the filling, mix together all of the filling ingredients until well combined. Lay the blanched pasta rectangles onto a work surface. Spoon a little of the filling mixture in a line lengthways along the centre of each pasta rectangle. Roll up each pasta rectangle into a tube. Place each of the cannelloni into the prepared ovenproof dish.For the topping, mix together the all of the topping ingredients except the pasta until smooth and well combined.Pour the topping mixture over the cannelloni until covered. Bake in the oven for 8-10 minutes.Preheat the grill to its highest setting. Place the cannelloni under the grill for 2-3 minutes, or until the topping is golden-brown and bubbling.Divide the cannelloni equally among six serving plates. Serve with the lightly dressed green salad. Preheat the oven to 180C/350F/Gas 4. Grease a large ovenproof dish with butter. Preheat the oven to 180C/350F/Gas 4. Grease a large ovenproof dish with butter. For the filling, mix together all of the filling ingredients until well combined. For the filling, mix together all of the filling ingredients until well combined. Lay the blanched pasta rectangles onto a work surface. Spoon a little of the filling mixture in a line lengthways along the centre of each pasta rectangle. Roll up each pasta rectangle into a tube. Place each of the cannelloni into the prepared ovenproof dish. Lay the blanched pasta rectangles onto a work surface. Spoon a little of the filling mixture in a line lengthways along the centre of each pasta rectangle. Roll up each pasta rectangle into a tube. Place each of the cannelloni into the prepared ovenproof dish. For the topping, mix together the all of the topping ingredients except the pasta until smooth and well combined. For the topping, mix together the all of the topping ingredients except the pasta until smooth and well combined. Pour the topping mixture over the cannelloni until covered. Bake in the oven for 8-10 minutes. Pour the topping mixture over the cannelloni until covered. Bake in the oven for 8-10 minutes. Preheat the grill to its highest setting. Place the cannelloni under the grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Preheat the grill to its highest setting. Place the cannelloni under the grill for 2-3 minutes, or until the topping is golden-brown and bubbling. Divide the cannelloni equally among six serving plates. Serve with the lightly dressed green salad. Divide the cannelloni equally among six serving plates. Serve with the lightly dressed green salad."
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} | a6490fa9c6c90085a859698dc724883a1eff960a7ac2981c6aa732f29a20aacc | Tofu croquettes with cranberry sauce recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofucroquetteswithcr_73354_16x9.jpg Try these easy fried patties with a quick homemade cranberry sauce. 400g/14oz semi-firm tofu, rinsed and drained, grated1 small bunch spring onions, white part only, finely chopped2 carrots, finely grated1 courgette, grated50g/2oz flour2-3 sprigs fresh thyme100g/3½oz fine dry breadcrumbssalt and freshly ground black pepper, to tastevegetable oil, for frying 400g/14oz semi-firm tofu, rinsed and drained, grated 1 small bunch spring onions, white part only, finely chopped 2 carrots, finely grated 1 courgette, grated 50g/2oz flour 2-3 sprigs fresh thyme 100g/3½oz fine dry breadcrumbs salt and freshly ground black pepper, to taste vegetable oil, for frying 100g/3½oz sugar 250g/9oz fresh or frozen cranberries100ml/3½fl oz fresh orange juice1 orange, finely grated zest only (optional) 100g/3½oz sugar 250g/9oz fresh or frozen cranberries 100ml/3½fl oz fresh orange juice 1 orange, finely grated zest only (optional) Method To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste with thyme, salt and pepper. Divide the dough into 12 patties, flatten them, and shallow-fry in batches for 5 minutes on each side, taking care when you turn them. Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed (although they will be less crisp, but no less delicious, if you do this). If you intend to freeze them, let them cool completely, then cover before doing so.For the cranberry sauce, add all the ingredients together in a pan and cook gently for 10-15 minutes, until the cranberries soften and burst in their skins and the sauce thickens. Serve the tofu croquettes with the cranberry sauce alongside. To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste with thyme, salt and pepper. To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste with thyme, salt and pepper. Divide the dough into 12 patties, flatten them, and shallow-fry in batches for 5 minutes on each side, taking care when you turn them. Divide the dough into 12 patties, flatten them, and shallow-fry in batches for 5 minutes on each side, taking care when you turn them. Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed (although they will be less crisp, but no less delicious, if you do this). If you intend to freeze them, let them cool completely, then cover before doing so. Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed (although they will be less crisp, but no less delicious, if you do this). If you intend to freeze them, let them cool completely, then cover before doing so. For the cranberry sauce, add all the ingredients together in a pan and cook gently for 10-15 minutes, until the cranberries soften and burst in their skins and the sauce thickens. For the cranberry sauce, add all the ingredients together in a pan and cook gently for 10-15 minutes, until the cranberries soften and burst in their skins and the sauce thickens. Serve the tofu croquettes with the cranberry sauce alongside. Serve the tofu croquettes with the cranberry sauce alongside. Recipe tips Slightly softer tofu will work better in this recipe. | {
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"title": "Tofu croquettes with cranberry sauce 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/tofucroquetteswithcr_73354_16x9.jpg Try these easy fried patties with a quick homemade cranberry sauce. 400g/14oz semi-firm tofu, rinsed and drained, grated1 small bunch spring onions, white part only, finely chopped2 carrots, finely grated1 courgette, grated50g/2oz flour2-3 sprigs fresh thyme100g/3½oz fine dry breadcrumbssalt and freshly ground black pepper, to tastevegetable oil, for frying 400g/14oz semi-firm tofu, rinsed and drained, grated 1 small bunch spring onions, white part only, finely chopped 2 carrots, finely grated 1 courgette, grated 50g/2oz flour 2-3 sprigs fresh thyme 100g/3½oz fine dry breadcrumbs salt and freshly ground black pepper, to taste vegetable oil, for frying 100g/3½oz sugar 250g/9oz fresh or frozen cranberries100ml/3½fl oz fresh orange juice1 orange, finely grated zest only (optional) 100g/3½oz sugar 250g/9oz fresh or frozen cranberries 100ml/3½fl oz fresh orange juice 1 orange, finely grated zest only (optional) Method To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste with thyme, salt and pepper. Divide the dough into 12 patties, flatten them, and shallow-fry in batches for 5 minutes on each side, taking care when you turn them. Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed (although they will be less crisp, but no less delicious, if you do this). If you intend to freeze them, let them cool completely, then cover before doing so.For the cranberry sauce, add all the ingredients together in a pan and cook gently for 10-15 minutes, until the cranberries soften and burst in their skins and the sauce thickens. Serve the tofu croquettes with the cranberry sauce alongside. To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste with thyme, salt and pepper. To make the tofu croquettes, use your hands to mix together all the croquette ingredients. The result should be a soft dough. Add the flour to make this hold together, and flavour to taste with thyme, salt and pepper. Divide the dough into 12 patties, flatten them, and shallow-fry in batches for 5 minutes on each side, taking care when you turn them. Divide the dough into 12 patties, flatten them, and shallow-fry in batches for 5 minutes on each side, taking care when you turn them. Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed (although they will be less crisp, but no less delicious, if you do this). If you intend to freeze them, let them cool completely, then cover before doing so. Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed (although they will be less crisp, but no less delicious, if you do this). If you intend to freeze them, let them cool completely, then cover before doing so. For the cranberry sauce, add all the ingredients together in a pan and cook gently for 10-15 minutes, until the cranberries soften and burst in their skins and the sauce thickens. For the cranberry sauce, add all the ingredients together in a pan and cook gently for 10-15 minutes, until the cranberries soften and burst in their skins and the sauce thickens. Serve the tofu croquettes with the cranberry sauce alongside. Serve the tofu croquettes with the cranberry sauce alongside. Recipe tips Slightly softer tofu will work better in this recipe."
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} | beedd584db25a813980bebaad8428be7cbe2ed668d0f85a3bf9dbfeca4886778 | Spanish tomato bread recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spanish_tomato_bread_15677_16x9.jpg A classic catalan dish that’s very simple and easy to prepare but totally more-ish. Add to a tapas selection. This bread, if served as 8 slices, provides 209kcal, 7g protein, 34g carbohydrate (of which 2g sugars), 4.5g fat (of which 0.5g saturates), 2g fibre and 1g salt per portion. 1 loaf sourdough bread (or any crusty dense white bread), sliced into 6-8 thick slices3-4 garlic cloves, halved2–3 tomatoes, preferably organic, halved2 tbsp extra virgin olive oilsalt 1 loaf sourdough bread (or any crusty dense white bread), sliced into 6-8 thick slices 3-4 garlic cloves, halved 2–3 tomatoes, preferably organic, halved 2 tbsp extra virgin olive oil salt Method Toast the slices of bread on both sides until pale brown. Rub one side of each slice of toast with the cut side of a clove of garlic, using a new half garlic every couple of slices. Rub the garlicky side of each slice with the cut side of a tomato. The aim is to give the bread a red colour and tomato flavour without making it too soggy. Use a new tomato half every two or three slices, as you need to. Arrange the slices on a serving plate, drizzle with the olive oil and sprinkle with salt to serve. Toast the slices of bread on both sides until pale brown. Toast the slices of bread on both sides until pale brown. Rub one side of each slice of toast with the cut side of a clove of garlic, using a new half garlic every couple of slices. Rub one side of each slice of toast with the cut side of a clove of garlic, using a new half garlic every couple of slices. Rub the garlicky side of each slice with the cut side of a tomato. The aim is to give the bread a red colour and tomato flavour without making it too soggy. Use a new tomato half every two or three slices, as you need to. Rub the garlicky side of each slice with the cut side of a tomato. The aim is to give the bread a red colour and tomato flavour without making it too soggy. Use a new tomato half every two or three slices, as you need to. Arrange the slices on a serving plate, drizzle with the olive oil and sprinkle with salt to serve. Arrange the slices on a serving plate, drizzle with the olive oil and sprinkle with salt to serve. Recipe tips This dish is best with beautifully ripe tomatoes, so use the ripest most flavourful ones you can find | {
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"title": "Spanish tomato bread recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spanish_tomato_bread_15677_16x9.jpg A classic catalan dish that’s very simple and easy to prepare but totally more-ish. Add to a tapas selection. This bread, if served as 8 slices, provides 209kcal, 7g protein, 34g carbohydrate (of which 2g sugars), 4.5g fat (of which 0.5g saturates), 2g fibre and 1g salt per portion. 1 loaf sourdough bread (or any crusty dense white bread), sliced into 6-8 thick slices3-4 garlic cloves, halved2–3 tomatoes, preferably organic, halved2 tbsp extra virgin olive oilsalt 1 loaf sourdough bread (or any crusty dense white bread), sliced into 6-8 thick slices 3-4 garlic cloves, halved 2–3 tomatoes, preferably organic, halved 2 tbsp extra virgin olive oil salt Method Toast the slices of bread on both sides until pale brown. Rub one side of each slice of toast with the cut side of a clove of garlic, using a new half garlic every couple of slices. Rub the garlicky side of each slice with the cut side of a tomato. The aim is to give the bread a red colour and tomato flavour without making it too soggy. Use a new tomato half every two or three slices, as you need to. Arrange the slices on a serving plate, drizzle with the olive oil and sprinkle with salt to serve. Toast the slices of bread on both sides until pale brown. Toast the slices of bread on both sides until pale brown. Rub one side of each slice of toast with the cut side of a clove of garlic, using a new half garlic every couple of slices. Rub one side of each slice of toast with the cut side of a clove of garlic, using a new half garlic every couple of slices. Rub the garlicky side of each slice with the cut side of a tomato. The aim is to give the bread a red colour and tomato flavour without making it too soggy. Use a new tomato half every two or three slices, as you need to. Rub the garlicky side of each slice with the cut side of a tomato. The aim is to give the bread a red colour and tomato flavour without making it too soggy. Use a new tomato half every two or three slices, as you need to. Arrange the slices on a serving plate, drizzle with the olive oil and sprinkle with salt to serve. Arrange the slices on a serving plate, drizzle with the olive oil and sprinkle with salt to serve. Recipe tips This dish is best with beautifully ripe tomatoes, so use the ripest most flavourful ones you can find"
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} | 16d8ed8c6c990a41cbc1cbf344187acf446c88d96ff3ec3298f4c9b9041906fe | Creamy haddock gratins recipe
An average of 5.0 out of 5 stars from 7 ratings Mornay sauce and a crunchy gratin topping combine to create a comforting fish dish. Serve with a green salad. 25g/1oz fresh white breadcrumbs15g/½ oz Gruyère, finely grated½ tsp dried parsley 25g/1oz fresh white breadcrumbs 15g/½ oz Gruyère, finely grated ½ tsp dried parsley 300ml/10fl oz whole milk1 small onion, peeled, cut into 6 wedges lengthways1 bay leaf2 strips lemon peel 450g/1lb fresh haddock fillet (or any other decent white fish with skin)40g/1½oz butter25g/1oz plain flour2 tbsp white wine or vermouth (optional)50g/1¾oz Gruyère, finely grated½ tsp prepared English mustard3 tbsp double creamsalt and freshly ground black pepper 300ml/10fl oz whole milk 1 small onion, peeled, cut into 6 wedges lengthways 1 bay leaf 2 strips lemon peel 450g/1lb fresh haddock fillet (or any other decent white fish with skin) 40g/1½oz butter 25g/1oz plain flour 2 tbsp white wine or vermouth (optional) 50g/1¾oz Gruyère, finely grated ½ tsp prepared English mustard 3 tbsp double cream salt and freshly ground black pepper Method Place 4–6 small, shallow flameproof dishes on a baking tray. For the gratin topping, mix the breadcrumbs, gruyere and parsley and set aside while you make the filling. For the filling, pour the milk into a large, deep frying pan and add the onion, bay leaf and lemon peel. Place the fish skin-side down in the pan and bring to a gentle simmer over a medium heat. Baste the fish occasionally with the milk, and cook for 5–6 minutes. When cooked, the fish will be opaque and be starting to flake into pieces. Leave to stand for 5 minutes. Drain the fish in a colander over a large jug, reserve the milk. Melt the butter in a large non-stick saucepan and stir in the flour with a wooden spoon until thoroughly combined. Remove from the heat and slowly add the reserved warm milk, stirring constantly. Return to the heat, bring the sauce to a simmer and continue to stir until it is smooth and thick. Stir in the wine or vermout, Gruyère, mustard and cream. Cook over a low heat for a further 2–3 minutes, while stirring. Season with salt and freshly ground black pepper to taste.Flake the fish into chunky pieces and discard the skin, onion, bay leaf and lemon peel. Add the fish to the pan with the sauce and heat very gently for a 2 minutes to warm it through. While the fish is warming, preheat the grill to hot and place the baking tray with the shallow dishes under the heat to warm for a few seconds. Carefully remove them from the heat and divide the hot fish mixture between the warm dishes. Sprinkle with the gratin topping and return to the grill for 3–5 minutes or until nicely browned and filling bubbling undeneath. Place 4–6 small, shallow flameproof dishes on a baking tray. Place 4–6 small, shallow flameproof dishes on a baking tray. For the gratin topping, mix the breadcrumbs, gruyere and parsley and set aside while you make the filling. For the gratin topping, mix the breadcrumbs, gruyere and parsley and set aside while you make the filling. For the filling, pour the milk into a large, deep frying pan and add the onion, bay leaf and lemon peel. Place the fish skin-side down in the pan and bring to a gentle simmer over a medium heat. Baste the fish occasionally with the milk, and cook for 5–6 minutes. When cooked, the fish will be opaque and be starting to flake into pieces. Leave to stand for 5 minutes. For the filling, pour the milk into a large, deep frying pan and add the onion, bay leaf and lemon peel. Place the fish skin-side down in the pan and bring to a gentle simmer over a medium heat. Baste the fish occasionally with the milk, and cook for 5–6 minutes. When cooked, the fish will be opaque and be starting to flake into pieces. Leave to stand for 5 minutes. Drain the fish in a colander over a large jug, reserve the milk. Drain the fish in a colander over a large jug, reserve the milk. Melt the butter in a large non-stick saucepan and stir in the flour with a wooden spoon until thoroughly combined. Remove from the heat and slowly add the reserved warm milk, stirring constantly. Return to the heat, bring the sauce to a simmer and continue to stir until it is smooth and thick. Stir in the wine or vermout, Gruyère, mustard and cream. Cook over a low heat for a further 2–3 minutes, while stirring. Season with salt and freshly ground black pepper to taste. Melt the butter in a large non-stick saucepan and stir in the flour with a wooden spoon until thoroughly combined. Remove from the heat and slowly add the reserved warm milk, stirring constantly. Return to the heat, bring the sauce to a simmer and continue to stir until it is smooth and thick. Stir in the wine or vermout, Gruyère, mustard and cream. Cook over a low heat for a further 2–3 minutes, while stirring. Season with salt and freshly ground black pepper to taste. Flake the fish into chunky pieces and discard the skin, onion, bay leaf and lemon peel. Add the fish to the pan with the sauce and heat very gently for a 2 minutes to warm it through. Flake the fish into chunky pieces and discard the skin, onion, bay leaf and lemon peel. Add the fish to the pan with the sauce and heat very gently for a 2 minutes to warm it through. While the fish is warming, preheat the grill to hot and place the baking tray with the shallow dishes under the heat to warm for a few seconds. Carefully remove them from the heat and divide the hot fish mixture between the warm dishes. Sprinkle with the gratin topping and return to the grill for 3–5 minutes or until nicely browned and filling bubbling undeneath. While the fish is warming, preheat the grill to hot and place the baking tray with the shallow dishes under the heat to warm for a few seconds. Carefully remove them from the heat and divide the hot fish mixture between the warm dishes. Sprinkle with the gratin topping and return to the grill for 3–5 minutes or until nicely browned and filling bubbling undeneath. Recipe tips This can be made in advance, chill the filling mixture covered in the fridge for a day, and then fill the ovenproof dishes and sprinkle with the topping just before grilling. | {
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"title": "Creamy haddock gratins recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings Mornay sauce and a crunchy gratin topping combine to create a comforting fish dish. Serve with a green salad. 25g/1oz fresh white breadcrumbs15g/½ oz Gruyère, finely grated½ tsp dried parsley 25g/1oz fresh white breadcrumbs 15g/½ oz Gruyère, finely grated ½ tsp dried parsley 300ml/10fl oz whole milk1 small onion, peeled, cut into 6 wedges lengthways1 bay leaf2 strips lemon peel 450g/1lb fresh haddock fillet (or any other decent white fish with skin)40g/1½oz butter25g/1oz plain flour2 tbsp white wine or vermouth (optional)50g/1¾oz Gruyère, finely grated½ tsp prepared English mustard3 tbsp double creamsalt and freshly ground black pepper 300ml/10fl oz whole milk 1 small onion, peeled, cut into 6 wedges lengthways 1 bay leaf 2 strips lemon peel 450g/1lb fresh haddock fillet (or any other decent white fish with skin) 40g/1½oz butter 25g/1oz plain flour 2 tbsp white wine or vermouth (optional) 50g/1¾oz Gruyère, finely grated ½ tsp prepared English mustard 3 tbsp double cream salt and freshly ground black pepper Method Place 4–6 small, shallow flameproof dishes on a baking tray. For the gratin topping, mix the breadcrumbs, gruyere and parsley and set aside while you make the filling. For the filling, pour the milk into a large, deep frying pan and add the onion, bay leaf and lemon peel. Place the fish skin-side down in the pan and bring to a gentle simmer over a medium heat. Baste the fish occasionally with the milk, and cook for 5–6 minutes. When cooked, the fish will be opaque and be starting to flake into pieces. Leave to stand for 5 minutes. Drain the fish in a colander over a large jug, reserve the milk. Melt the butter in a large non-stick saucepan and stir in the flour with a wooden spoon until thoroughly combined. Remove from the heat and slowly add the reserved warm milk, stirring constantly. Return to the heat, bring the sauce to a simmer and continue to stir until it is smooth and thick. Stir in the wine or vermout, Gruyère, mustard and cream. Cook over a low heat for a further 2–3 minutes, while stirring. Season with salt and freshly ground black pepper to taste.Flake the fish into chunky pieces and discard the skin, onion, bay leaf and lemon peel. Add the fish to the pan with the sauce and heat very gently for a 2 minutes to warm it through. While the fish is warming, preheat the grill to hot and place the baking tray with the shallow dishes under the heat to warm for a few seconds. Carefully remove them from the heat and divide the hot fish mixture between the warm dishes. Sprinkle with the gratin topping and return to the grill for 3–5 minutes or until nicely browned and filling bubbling undeneath. Place 4–6 small, shallow flameproof dishes on a baking tray. Place 4–6 small, shallow flameproof dishes on a baking tray. For the gratin topping, mix the breadcrumbs, gruyere and parsley and set aside while you make the filling. For the gratin topping, mix the breadcrumbs, gruyere and parsley and set aside while you make the filling. For the filling, pour the milk into a large, deep frying pan and add the onion, bay leaf and lemon peel. Place the fish skin-side down in the pan and bring to a gentle simmer over a medium heat. Baste the fish occasionally with the milk, and cook for 5–6 minutes. When cooked, the fish will be opaque and be starting to flake into pieces. Leave to stand for 5 minutes. For the filling, pour the milk into a large, deep frying pan and add the onion, bay leaf and lemon peel. Place the fish skin-side down in the pan and bring to a gentle simmer over a medium heat. Baste the fish occasionally with the milk, and cook for 5–6 minutes. When cooked, the fish will be opaque and be starting to flake into pieces. Leave to stand for 5 minutes. Drain the fish in a colander over a large jug, reserve the milk. Drain the fish in a colander over a large jug, reserve the milk. Melt the butter in a large non-stick saucepan and stir in the flour with a wooden spoon until thoroughly combined. Remove from the heat and slowly add the reserved warm milk, stirring constantly. Return to the heat, bring the sauce to a simmer and continue to stir until it is smooth and thick. Stir in the wine or vermout, Gruyère, mustard and cream. Cook over a low heat for a further 2–3 minutes, while stirring. Season with salt and freshly ground black pepper to taste. Melt the butter in a large non-stick saucepan and stir in the flour with a wooden spoon until thoroughly combined. Remove from the heat and slowly add the reserved warm milk, stirring constantly. Return to the heat, bring the sauce to a simmer and continue to stir until it is smooth and thick. Stir in the wine or vermout, Gruyère, mustard and cream. Cook over a low heat for a further 2–3 minutes, while stirring. Season with salt and freshly ground black pepper to taste. Flake the fish into chunky pieces and discard the skin, onion, bay leaf and lemon peel. Add the fish to the pan with the sauce and heat very gently for a 2 minutes to warm it through. Flake the fish into chunky pieces and discard the skin, onion, bay leaf and lemon peel. Add the fish to the pan with the sauce and heat very gently for a 2 minutes to warm it through. While the fish is warming, preheat the grill to hot and place the baking tray with the shallow dishes under the heat to warm for a few seconds. Carefully remove them from the heat and divide the hot fish mixture between the warm dishes. Sprinkle with the gratin topping and return to the grill for 3–5 minutes or until nicely browned and filling bubbling undeneath. While the fish is warming, preheat the grill to hot and place the baking tray with the shallow dishes under the heat to warm for a few seconds. Carefully remove them from the heat and divide the hot fish mixture between the warm dishes. Sprinkle with the gratin topping and return to the grill for 3–5 minutes or until nicely browned and filling bubbling undeneath. Recipe tips This can be made in advance, chill the filling mixture covered in the fridge for a day, and then fill the ovenproof dishes and sprinkle with the topping just before grilling."
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} | 1de9662fbd46d770bbd0f0fba1f171b4c8c8e0050761faf89951de27bb24b0f1 | Avgolemono soup recipe
An average of 4.0 out of 5 stars from 4 ratings I had never seen this egg-thickened soup served with a poached egg, but it seemed like a good idea so I tried it – and it is. Like many a simple soup, its success depends on a really good stock, so homemade chicken stock is best. bones from a 1.5kg/3lb 5oz chicken, or 450g/1lb wings and/or drumsticks, or leftover bones from a roasted chicken1 large carrot, roughly chopped2 celery sticks, roughly chopped2 leeks, washed and sliced2 bay leaves2 sprigs thyme bones from a 1.5kg/3lb 5oz chicken, or 450g/1lb wings and/or drumsticks, or leftover bones from a roasted chicken 1 large carrot, roughly chopped 2 celery sticks, roughly chopped 2 leeks, washed and sliced 2 bay leaves 2 sprigs thyme 8 free-range eggs1.5 litres/2½ pints chicken stock 1 tsp salt1 skinless chicken breast, weighing about 170g/6oz100g/3½oz orzo pasta3 tbsp lemon juice30g/1oz buttersmall handful chopped parsleycayenne pepper 8 free-range eggs 1.5 litres/2½ pints chicken stock 1 tsp salt 1 skinless chicken breast, weighing about 170g/6oz 100g/3½oz orzo pasta 3 tbsp lemon juice 30g/1oz butter small handful chopped parsley cayenne pepper Method For the chicken stock, put all the ingredients and 2¼ litres/3¾ pints water in a large pan and bring to the boil, skimming any scum from the surface. Leave to simmer very gently for 2 hours – it is important not to let it boil as that forces the fat from the chicken and makes the stock cloudy. Strain the stock through a sieve, and simmer a little longer to concentrate the flavour if necessary. If not using immediately, leave to cool, then chill or freeze for later use.Poach 4 of the eggs in simmering water for 3-4 minutes, then move to a bowl of cold water to stop the cooking process. Refresh in hot water just before serving.Heat the stock to a gentle simmer and add the salt. Poach the chicken breast for 20 minutes. Remove from the stock and leave to cool. Bring the stock to the boil, add the orzo pasta. Reduce to a simmer and cook for 7-8 minutes.When the chicken breast is cool enough to handle, slice into 4 lengthways then cut across into strips and set aside.Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking all the time. Put the egg, lemon and stock back into the pan, return to the heat and stir until the eggs thicken (at about 70–80C). Don’t cook any further.Remove from the heat and whisk in the butter and parsley.Add the chicken strips to the soup and ladle into individual bowls. Add a reheated poached egg to each serving and sprinkle with a pinch of cayenne pepper. For the chicken stock, put all the ingredients and 2¼ litres/3¾ pints water in a large pan and bring to the boil, skimming any scum from the surface. Leave to simmer very gently for 2 hours – it is important not to let it boil as that forces the fat from the chicken and makes the stock cloudy. Strain the stock through a sieve, and simmer a little longer to concentrate the flavour if necessary. If not using immediately, leave to cool, then chill or freeze for later use. For the chicken stock, put all the ingredients and 2¼ litres/3¾ pints water in a large pan and bring to the boil, skimming any scum from the surface. Leave to simmer very gently for 2 hours – it is important not to let it boil as that forces the fat from the chicken and makes the stock cloudy. Strain the stock through a sieve, and simmer a little longer to concentrate the flavour if necessary. If not using immediately, leave to cool, then chill or freeze for later use. Poach 4 of the eggs in simmering water for 3-4 minutes, then move to a bowl of cold water to stop the cooking process. Refresh in hot water just before serving. Poach 4 of the eggs in simmering water for 3-4 minutes, then move to a bowl of cold water to stop the cooking process. Refresh in hot water just before serving. Heat the stock to a gentle simmer and add the salt. Poach the chicken breast for 20 minutes. Remove from the stock and leave to cool. Heat the stock to a gentle simmer and add the salt. Poach the chicken breast for 20 minutes. Remove from the stock and leave to cool. Bring the stock to the boil, add the orzo pasta. Reduce to a simmer and cook for 7-8 minutes. Bring the stock to the boil, add the orzo pasta. Reduce to a simmer and cook for 7-8 minutes. When the chicken breast is cool enough to handle, slice into 4 lengthways then cut across into strips and set aside. When the chicken breast is cool enough to handle, slice into 4 lengthways then cut across into strips and set aside. Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking all the time. Put the egg, lemon and stock back into the pan, return to the heat and stir until the eggs thicken (at about 70–80C). Don’t cook any further. Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking all the time. Put the egg, lemon and stock back into the pan, return to the heat and stir until the eggs thicken (at about 70–80C). Don’t cook any further. Remove from the heat and whisk in the butter and parsley. Remove from the heat and whisk in the butter and parsley. Add the chicken strips to the soup and ladle into individual bowls. Add a reheated poached egg to each serving and sprinkle with a pinch of cayenne pepper. Add the chicken strips to the soup and ladle into individual bowls. Add a reheated poached egg to each serving and sprinkle with a pinch of cayenne pepper. | {
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"title": "Avgolemono soup recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings I had never seen this egg-thickened soup served with a poached egg, but it seemed like a good idea so I tried it – and it is. Like many a simple soup, its success depends on a really good stock, so homemade chicken stock is best. bones from a 1.5kg/3lb 5oz chicken, or 450g/1lb wings and/or drumsticks, or leftover bones from a roasted chicken1 large carrot, roughly chopped2 celery sticks, roughly chopped2 leeks, washed and sliced2 bay leaves2 sprigs thyme bones from a 1.5kg/3lb 5oz chicken, or 450g/1lb wings and/or drumsticks, or leftover bones from a roasted chicken 1 large carrot, roughly chopped 2 celery sticks, roughly chopped 2 leeks, washed and sliced 2 bay leaves 2 sprigs thyme 8 free-range eggs1.5 litres/2½ pints chicken stock 1 tsp salt1 skinless chicken breast, weighing about 170g/6oz100g/3½oz orzo pasta3 tbsp lemon juice30g/1oz buttersmall handful chopped parsleycayenne pepper 8 free-range eggs 1.5 litres/2½ pints chicken stock 1 tsp salt 1 skinless chicken breast, weighing about 170g/6oz 100g/3½oz orzo pasta 3 tbsp lemon juice 30g/1oz butter small handful chopped parsley cayenne pepper Method For the chicken stock, put all the ingredients and 2¼ litres/3¾ pints water in a large pan and bring to the boil, skimming any scum from the surface. Leave to simmer very gently for 2 hours – it is important not to let it boil as that forces the fat from the chicken and makes the stock cloudy. Strain the stock through a sieve, and simmer a little longer to concentrate the flavour if necessary. If not using immediately, leave to cool, then chill or freeze for later use.Poach 4 of the eggs in simmering water for 3-4 minutes, then move to a bowl of cold water to stop the cooking process. Refresh in hot water just before serving.Heat the stock to a gentle simmer and add the salt. Poach the chicken breast for 20 minutes. Remove from the stock and leave to cool. Bring the stock to the boil, add the orzo pasta. Reduce to a simmer and cook for 7-8 minutes.When the chicken breast is cool enough to handle, slice into 4 lengthways then cut across into strips and set aside.Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking all the time. Put the egg, lemon and stock back into the pan, return to the heat and stir until the eggs thicken (at about 70–80C). Don’t cook any further.Remove from the heat and whisk in the butter and parsley.Add the chicken strips to the soup and ladle into individual bowls. Add a reheated poached egg to each serving and sprinkle with a pinch of cayenne pepper. For the chicken stock, put all the ingredients and 2¼ litres/3¾ pints water in a large pan and bring to the boil, skimming any scum from the surface. Leave to simmer very gently for 2 hours – it is important not to let it boil as that forces the fat from the chicken and makes the stock cloudy. Strain the stock through a sieve, and simmer a little longer to concentrate the flavour if necessary. If not using immediately, leave to cool, then chill or freeze for later use. For the chicken stock, put all the ingredients and 2¼ litres/3¾ pints water in a large pan and bring to the boil, skimming any scum from the surface. Leave to simmer very gently for 2 hours – it is important not to let it boil as that forces the fat from the chicken and makes the stock cloudy. Strain the stock through a sieve, and simmer a little longer to concentrate the flavour if necessary. If not using immediately, leave to cool, then chill or freeze for later use. Poach 4 of the eggs in simmering water for 3-4 minutes, then move to a bowl of cold water to stop the cooking process. Refresh in hot water just before serving. Poach 4 of the eggs in simmering water for 3-4 minutes, then move to a bowl of cold water to stop the cooking process. Refresh in hot water just before serving. Heat the stock to a gentle simmer and add the salt. Poach the chicken breast for 20 minutes. Remove from the stock and leave to cool. Heat the stock to a gentle simmer and add the salt. Poach the chicken breast for 20 minutes. Remove from the stock and leave to cool. Bring the stock to the boil, add the orzo pasta. Reduce to a simmer and cook for 7-8 minutes. Bring the stock to the boil, add the orzo pasta. Reduce to a simmer and cook for 7-8 minutes. When the chicken breast is cool enough to handle, slice into 4 lengthways then cut across into strips and set aside. When the chicken breast is cool enough to handle, slice into 4 lengthways then cut across into strips and set aside. Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking all the time. Put the egg, lemon and stock back into the pan, return to the heat and stir until the eggs thicken (at about 70–80C). Don’t cook any further. Whisk the remaining 4 eggs with the lemon juice in a bowl. Pour half the hot stock over the egg and lemon mixture, whisking all the time. Put the egg, lemon and stock back into the pan, return to the heat and stir until the eggs thicken (at about 70–80C). Don’t cook any further. Remove from the heat and whisk in the butter and parsley. Remove from the heat and whisk in the butter and parsley. Add the chicken strips to the soup and ladle into individual bowls. Add a reheated poached egg to each serving and sprinkle with a pinch of cayenne pepper. Add the chicken strips to the soup and ladle into individual bowls. Add a reheated poached egg to each serving and sprinkle with a pinch of cayenne pepper."
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} | 301d907289ff21296dcd9558b041ef44cbf77c0eb33c3761bef83e2fc5966d17 | Miso martini recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_martini_98417_16x9.jpg Nutty miso and toasted sesame seeds make the perfect accompaniment to dry shochu and vermouth. 5ml/1 tsp miso paste (white miso thinned with some hot water), plus extra to garnish 5ml/1 tsp miso paste (white miso thinned with some hot water), plus extra to garnish 60ml/2oz shochu10ml/2 tsp dry vermouth 60ml/2oz shochu 10ml/2 tsp dry vermouth Method Paint a small amount of miso paste onto a martini glass and dip into the toasted sesame seeds. Fill a cocktail shaker with ice. Add the miso paste, shochu and vermouth and stir until ice cold. Double strain into the martini glass. Paint a small amount of miso paste onto a martini glass and dip into the toasted sesame seeds. Paint a small amount of miso paste onto a martini glass and dip into the toasted sesame seeds. Fill a cocktail shaker with ice. Add the miso paste, shochu and vermouth and stir until ice cold. Fill a cocktail shaker with ice. Add the miso paste, shochu and vermouth and stir until ice cold. Double strain into the martini glass. Double strain into the martini glass. | {
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"title": "Miso martini 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/miso_martini_98417_16x9.jpg Nutty miso and toasted sesame seeds make the perfect accompaniment to dry shochu and vermouth. 5ml/1 tsp miso paste (white miso thinned with some hot water), plus extra to garnish 5ml/1 tsp miso paste (white miso thinned with some hot water), plus extra to garnish 60ml/2oz shochu10ml/2 tsp dry vermouth 60ml/2oz shochu 10ml/2 tsp dry vermouth Method Paint a small amount of miso paste onto a martini glass and dip into the toasted sesame seeds. Fill a cocktail shaker with ice. Add the miso paste, shochu and vermouth and stir until ice cold. Double strain into the martini glass. Paint a small amount of miso paste onto a martini glass and dip into the toasted sesame seeds. Paint a small amount of miso paste onto a martini glass and dip into the toasted sesame seeds. Fill a cocktail shaker with ice. Add the miso paste, shochu and vermouth and stir until ice cold. Fill a cocktail shaker with ice. Add the miso paste, shochu and vermouth and stir until ice cold. Double strain into the martini glass. Double strain into the martini glass."
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} | a7c7f4390d9bf69be9e881478c3bbb27a9e040c1e4ec33b6931f1eb989d58cf3 | Flourless chocolate brownie cookies recipe
An average of 5.0 out of 5 stars from 3 ratings With only 5 ingredients, these chocolate brownie cookies are a must make this weekend! 100g/3½oz cocoa powder480g/1lb icing sugarpinch salt3 free-range egg whites (at room temperature)2 tbsp whole milk150g/5½oz chocolate chips 100g/3½oz cocoa powder 480g/1lb icing sugar pinch salt 3 free-range egg whites (at room temperature) 2 tbsp whole milk 150g/5½oz chocolate chips Method In a large bowl sift in both the cocoa and icing sugar.To this bowl add the pinch of salt, egg whites and milk.Whisk the ingredients together until you have a thick chocolatey mixture.Fold in the chocolate chips until they are evenly distributed and then leave the mixture to thicken for 10–15 minutes.Preheat your oven to 190C/170C Fan/Gas 5.Line 3 baking tray with greaseproof baking paper. If you don’t have 3 baking trays you will have to bake in batches. (Be aware that the mixture will thicken more if left and so the later batches may ‘puff up’ more in the oven).Once the mixture has thickened, drop large spoonful’s of the mixture onto the lined baking trays. You should make 4 cookies per sheet. Bake your cookies in the oven for 10–15 minutes, the shorter the bake the more gooey the cookie. Once cooked the cookies will have a glossy, cracked top appearance similar to brownies!Once you remove the cookies from the oven, do not attempt to remove them from the baking tray! Allow the cookies to sit on the tray for a couple of minutes to cool and harden before attempting to remove them. You can store these cookies at room temperature in a parchment lined air tight container for up to 3 days. In a large bowl sift in both the cocoa and icing sugar. In a large bowl sift in both the cocoa and icing sugar. To this bowl add the pinch of salt, egg whites and milk. To this bowl add the pinch of salt, egg whites and milk. Whisk the ingredients together until you have a thick chocolatey mixture. Whisk the ingredients together until you have a thick chocolatey mixture. Fold in the chocolate chips until they are evenly distributed and then leave the mixture to thicken for 10–15 minutes. Fold in the chocolate chips until they are evenly distributed and then leave the mixture to thicken for 10–15 minutes. Preheat your oven to 190C/170C Fan/Gas 5. Preheat your oven to 190C/170C Fan/Gas 5. Line 3 baking tray with greaseproof baking paper. If you don’t have 3 baking trays you will have to bake in batches. (Be aware that the mixture will thicken more if left and so the later batches may ‘puff up’ more in the oven). Line 3 baking tray with greaseproof baking paper. If you don’t have 3 baking trays you will have to bake in batches. (Be aware that the mixture will thicken more if left and so the later batches may ‘puff up’ more in the oven). Once the mixture has thickened, drop large spoonful’s of the mixture onto the lined baking trays. You should make 4 cookies per sheet. Once the mixture has thickened, drop large spoonful’s of the mixture onto the lined baking trays. You should make 4 cookies per sheet. Bake your cookies in the oven for 10–15 minutes, the shorter the bake the more gooey the cookie. Once cooked the cookies will have a glossy, cracked top appearance similar to brownies! Bake your cookies in the oven for 10–15 minutes, the shorter the bake the more gooey the cookie. Once cooked the cookies will have a glossy, cracked top appearance similar to brownies! Once you remove the cookies from the oven, do not attempt to remove them from the baking tray! Allow the cookies to sit on the tray for a couple of minutes to cool and harden before attempting to remove them. Once you remove the cookies from the oven, do not attempt to remove them from the baking tray! Allow the cookies to sit on the tray for a couple of minutes to cool and harden before attempting to remove them. You can store these cookies at room temperature in a parchment lined air tight container for up to 3 days. You can store these cookies at room temperature in a parchment lined air tight container for up to 3 days. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Flourless chocolate brownie cookies recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings With only 5 ingredients, these chocolate brownie cookies are a must make this weekend! 100g/3½oz cocoa powder480g/1lb icing sugarpinch salt3 free-range egg whites (at room temperature)2 tbsp whole milk150g/5½oz chocolate chips 100g/3½oz cocoa powder 480g/1lb icing sugar pinch salt 3 free-range egg whites (at room temperature) 2 tbsp whole milk 150g/5½oz chocolate chips Method In a large bowl sift in both the cocoa and icing sugar.To this bowl add the pinch of salt, egg whites and milk.Whisk the ingredients together until you have a thick chocolatey mixture.Fold in the chocolate chips until they are evenly distributed and then leave the mixture to thicken for 10–15 minutes.Preheat your oven to 190C/170C Fan/Gas 5.Line 3 baking tray with greaseproof baking paper. If you don’t have 3 baking trays you will have to bake in batches. (Be aware that the mixture will thicken more if left and so the later batches may ‘puff up’ more in the oven).Once the mixture has thickened, drop large spoonful’s of the mixture onto the lined baking trays. You should make 4 cookies per sheet. Bake your cookies in the oven for 10–15 minutes, the shorter the bake the more gooey the cookie. Once cooked the cookies will have a glossy, cracked top appearance similar to brownies!Once you remove the cookies from the oven, do not attempt to remove them from the baking tray! Allow the cookies to sit on the tray for a couple of minutes to cool and harden before attempting to remove them. You can store these cookies at room temperature in a parchment lined air tight container for up to 3 days. In a large bowl sift in both the cocoa and icing sugar. In a large bowl sift in both the cocoa and icing sugar. To this bowl add the pinch of salt, egg whites and milk. To this bowl add the pinch of salt, egg whites and milk. Whisk the ingredients together until you have a thick chocolatey mixture. Whisk the ingredients together until you have a thick chocolatey mixture. Fold in the chocolate chips until they are evenly distributed and then leave the mixture to thicken for 10–15 minutes. Fold in the chocolate chips until they are evenly distributed and then leave the mixture to thicken for 10–15 minutes. Preheat your oven to 190C/170C Fan/Gas 5. Preheat your oven to 190C/170C Fan/Gas 5. Line 3 baking tray with greaseproof baking paper. If you don’t have 3 baking trays you will have to bake in batches. (Be aware that the mixture will thicken more if left and so the later batches may ‘puff up’ more in the oven). Line 3 baking tray with greaseproof baking paper. If you don’t have 3 baking trays you will have to bake in batches. (Be aware that the mixture will thicken more if left and so the later batches may ‘puff up’ more in the oven). Once the mixture has thickened, drop large spoonful’s of the mixture onto the lined baking trays. You should make 4 cookies per sheet. Once the mixture has thickened, drop large spoonful’s of the mixture onto the lined baking trays. You should make 4 cookies per sheet. Bake your cookies in the oven for 10–15 minutes, the shorter the bake the more gooey the cookie. Once cooked the cookies will have a glossy, cracked top appearance similar to brownies! Bake your cookies in the oven for 10–15 minutes, the shorter the bake the more gooey the cookie. Once cooked the cookies will have a glossy, cracked top appearance similar to brownies! Once you remove the cookies from the oven, do not attempt to remove them from the baking tray! Allow the cookies to sit on the tray for a couple of minutes to cool and harden before attempting to remove them. Once you remove the cookies from the oven, do not attempt to remove them from the baking tray! Allow the cookies to sit on the tray for a couple of minutes to cool and harden before attempting to remove them. You can store these cookies at room temperature in a parchment lined air tight container for up to 3 days. You can store these cookies at room temperature in a parchment lined air tight container for up to 3 days."
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} | 4124297a1fe5fec8ef02aa063b2ca5c101cf7f49e56beabb4d04b4f52388f97e | Crispy potato peeling crisps with squash ketchup recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_potato_peelings_07088_16x9.jpg This is fun and tasty and saves throwing away your potato peelings: after all, the skin tastes the best. I like to use any peelings I have as these cheeky little crisps and serve them up with drinks before dinner, the actual potatoes featuring later in the menu. 250g/9oz squash, peeled and deseeded½ tsp coriander seeds½ tsp cumin seeds125ml/4fl oz cup cider vinegar, plus extra to taste110g/4oz caster sugarsalt and freshly ground black pepper 250g/9oz squash, peeled and deseeded ½ tsp coriander seeds ½ tsp cumin seeds 125ml/4fl oz cup cider vinegar, plus extra to taste 110g/4oz caster sugar salt and freshly ground black pepper potato peelings, to tastesunflower oil for fryingpinch chilli powder or smoked paprika potato peelings, to taste sunflower oil for frying pinch chilli powder or smoked paprika Method To make the ketchup, add all the ingredients to the smallest pan possible, add water to cover and bring to a simmer.Once the squash is tender, drain off two inches of liquid and blend smooth with a stick blender or a food processor. Return to the heat if necessary, and cook down slowly to reduce to a ketchup consistency. Check the seasoning and add salt, pepper and vinegar as required.Put the ketchup in a clean, plastic tub or sterile glass jar and keep in the fridge for up to two weeks.For the peelings, wash and drain the peelings well and then dry the peelings by removing excess water with a tea towel.Add an inch or so of oil to a deep saucepan and heat to about 160C/325F, or until a small piece of peeling sizzles when added to the oil. (Caution: Do not leave hot oil unattended).Fry the potato peelings in small batches until crisp, golden-brown and crunchy. Drain well on kitchen paper and season with salt and pepper. Serve the potato peelings with the squash ketchup for dipping and a little sprinkling of chilli powder or smoked paprika. To make the ketchup, add all the ingredients to the smallest pan possible, add water to cover and bring to a simmer. To make the ketchup, add all the ingredients to the smallest pan possible, add water to cover and bring to a simmer. Once the squash is tender, drain off two inches of liquid and blend smooth with a stick blender or a food processor. Once the squash is tender, drain off two inches of liquid and blend smooth with a stick blender or a food processor. Return to the heat if necessary, and cook down slowly to reduce to a ketchup consistency. Return to the heat if necessary, and cook down slowly to reduce to a ketchup consistency. Check the seasoning and add salt, pepper and vinegar as required. Check the seasoning and add salt, pepper and vinegar as required. Put the ketchup in a clean, plastic tub or sterile glass jar and keep in the fridge for up to two weeks. Put the ketchup in a clean, plastic tub or sterile glass jar and keep in the fridge for up to two weeks. For the peelings, wash and drain the peelings well and then dry the peelings by removing excess water with a tea towel. For the peelings, wash and drain the peelings well and then dry the peelings by removing excess water with a tea towel. Add an inch or so of oil to a deep saucepan and heat to about 160C/325F, or until a small piece of peeling sizzles when added to the oil. (Caution: Do not leave hot oil unattended). Add an inch or so of oil to a deep saucepan and heat to about 160C/325F, or until a small piece of peeling sizzles when added to the oil. (Caution: Do not leave hot oil unattended). Fry the potato peelings in small batches until crisp, golden-brown and crunchy. Fry the potato peelings in small batches until crisp, golden-brown and crunchy. Drain well on kitchen paper and season with salt and pepper. Drain well on kitchen paper and season with salt and pepper. Serve the potato peelings with the squash ketchup for dipping and a little sprinkling of chilli powder or smoked paprika. Serve the potato peelings with the squash ketchup for dipping and a little sprinkling of chilli powder or smoked paprika. | {
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"title": "Crispy potato peeling crisps with squash ketchup 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/crispy_potato_peelings_07088_16x9.jpg This is fun and tasty and saves throwing away your potato peelings: after all, the skin tastes the best. I like to use any peelings I have as these cheeky little crisps and serve them up with drinks before dinner, the actual potatoes featuring later in the menu. 250g/9oz squash, peeled and deseeded½ tsp coriander seeds½ tsp cumin seeds125ml/4fl oz cup cider vinegar, plus extra to taste110g/4oz caster sugarsalt and freshly ground black pepper 250g/9oz squash, peeled and deseeded ½ tsp coriander seeds ½ tsp cumin seeds 125ml/4fl oz cup cider vinegar, plus extra to taste 110g/4oz caster sugar salt and freshly ground black pepper potato peelings, to tastesunflower oil for fryingpinch chilli powder or smoked paprika potato peelings, to taste sunflower oil for frying pinch chilli powder or smoked paprika Method To make the ketchup, add all the ingredients to the smallest pan possible, add water to cover and bring to a simmer.Once the squash is tender, drain off two inches of liquid and blend smooth with a stick blender or a food processor. Return to the heat if necessary, and cook down slowly to reduce to a ketchup consistency. Check the seasoning and add salt, pepper and vinegar as required.Put the ketchup in a clean, plastic tub or sterile glass jar and keep in the fridge for up to two weeks.For the peelings, wash and drain the peelings well and then dry the peelings by removing excess water with a tea towel.Add an inch or so of oil to a deep saucepan and heat to about 160C/325F, or until a small piece of peeling sizzles when added to the oil. (Caution: Do not leave hot oil unattended).Fry the potato peelings in small batches until crisp, golden-brown and crunchy. Drain well on kitchen paper and season with salt and pepper. Serve the potato peelings with the squash ketchup for dipping and a little sprinkling of chilli powder or smoked paprika. To make the ketchup, add all the ingredients to the smallest pan possible, add water to cover and bring to a simmer. To make the ketchup, add all the ingredients to the smallest pan possible, add water to cover and bring to a simmer. Once the squash is tender, drain off two inches of liquid and blend smooth with a stick blender or a food processor. Once the squash is tender, drain off two inches of liquid and blend smooth with a stick blender or a food processor. Return to the heat if necessary, and cook down slowly to reduce to a ketchup consistency. Return to the heat if necessary, and cook down slowly to reduce to a ketchup consistency. Check the seasoning and add salt, pepper and vinegar as required. Check the seasoning and add salt, pepper and vinegar as required. Put the ketchup in a clean, plastic tub or sterile glass jar and keep in the fridge for up to two weeks. Put the ketchup in a clean, plastic tub or sterile glass jar and keep in the fridge for up to two weeks. For the peelings, wash and drain the peelings well and then dry the peelings by removing excess water with a tea towel. For the peelings, wash and drain the peelings well and then dry the peelings by removing excess water with a tea towel. Add an inch or so of oil to a deep saucepan and heat to about 160C/325F, or until a small piece of peeling sizzles when added to the oil. (Caution: Do not leave hot oil unattended). Add an inch or so of oil to a deep saucepan and heat to about 160C/325F, or until a small piece of peeling sizzles when added to the oil. (Caution: Do not leave hot oil unattended). Fry the potato peelings in small batches until crisp, golden-brown and crunchy. Fry the potato peelings in small batches until crisp, golden-brown and crunchy. Drain well on kitchen paper and season with salt and pepper. Drain well on kitchen paper and season with salt and pepper. Serve the potato peelings with the squash ketchup for dipping and a little sprinkling of chilli powder or smoked paprika. Serve the potato peelings with the squash ketchup for dipping and a little sprinkling of chilli powder or smoked paprika."
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} | 514c843afa8889aac5148c22aba621ad55bb3a8f10db358f3db5ff591aecf1a5 | Pasta all’amatriciana recipe
An average of 0.0 out of 5 stars from 0 ratings Traditionally made with guanciale (cured pork) but since I don’t eat pork and the chef who taught me this told me you can substitute the guanciale with bacon, I’ve substituted it with turkey bacon for my version of this easy-peasy-little-bit-spicy pasta dish. 300g/10½oz spaghettiolive oil6 slices turkey bacon, chopped 1 medium red onion, chopped5 garlic cloves, chopped1 tsp chilli flakes1 tsp paprika120ml/4fl oz white wine150g/5½oz cherry tomatoes120ml/4fl oz passataparmesan, to tastesalt and freshly ground black pepper 300g/10½oz spaghetti olive oil 6 slices turkey bacon, chopped 1 medium red onion, chopped 5 garlic cloves, chopped 1 tsp chilli flakes 1 tsp paprika 120ml/4fl oz white wine 150g/5½oz cherry tomatoes 120ml/4fl oz passata parmesan, to taste salt and freshly ground black pepper Method Cook the spaghetti according to the packet instructions, strain (keeping the pasta water) and set aside.Add a drizzle of olive oil to a large frying pan over high heat. Once hot add the turkey bacon and cook until crisp, remove from pan and set aside.Add the chopped onion to the same frying pan and cook for 5–7 minutes until translucent, then add the garlic, chilli flakes and paprika, toss for another 3 minutes. Add turkey bacon back into the pan.Pour in the white wine and simmer for 3 minutes, then add the cherry tomatoes and passata. Reduce to a low heat and simmer for 10–15 minutes.Add the cooked pasta to the sauce and toss gently. If the sauce needs a little loosening add a little of the reserved pasta water. Season with salt and pepper to taste. Top with some parmesan to taste and enjoy with garlic bread. Cook the spaghetti according to the packet instructions, strain (keeping the pasta water) and set aside. Cook the spaghetti according to the packet instructions, strain (keeping the pasta water) and set aside. Add a drizzle of olive oil to a large frying pan over high heat. Once hot add the turkey bacon and cook until crisp, remove from pan and set aside. Add a drizzle of olive oil to a large frying pan over high heat. Once hot add the turkey bacon and cook until crisp, remove from pan and set aside. Add the chopped onion to the same frying pan and cook for 5–7 minutes until translucent, then add the garlic, chilli flakes and paprika, toss for another 3 minutes. Add turkey bacon back into the pan. Add the chopped onion to the same frying pan and cook for 5–7 minutes until translucent, then add the garlic, chilli flakes and paprika, toss for another 3 minutes. Add turkey bacon back into the pan. Pour in the white wine and simmer for 3 minutes, then add the cherry tomatoes and passata. Reduce to a low heat and simmer for 10–15 minutes. Pour in the white wine and simmer for 3 minutes, then add the cherry tomatoes and passata. Reduce to a low heat and simmer for 10–15 minutes. Add the cooked pasta to the sauce and toss gently. If the sauce needs a little loosening add a little of the reserved pasta water. Add the cooked pasta to the sauce and toss gently. If the sauce needs a little loosening add a little of the reserved pasta water. Season with salt and pepper to taste. Top with some parmesan to taste and enjoy with garlic bread. Season with salt and pepper to taste. Top with some parmesan to taste and enjoy with garlic bread. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Pasta all’amatriciana recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Traditionally made with guanciale (cured pork) but since I don’t eat pork and the chef who taught me this told me you can substitute the guanciale with bacon, I’ve substituted it with turkey bacon for my version of this easy-peasy-little-bit-spicy pasta dish. 300g/10½oz spaghettiolive oil6 slices turkey bacon, chopped 1 medium red onion, chopped5 garlic cloves, chopped1 tsp chilli flakes1 tsp paprika120ml/4fl oz white wine150g/5½oz cherry tomatoes120ml/4fl oz passataparmesan, to tastesalt and freshly ground black pepper 300g/10½oz spaghetti olive oil 6 slices turkey bacon, chopped 1 medium red onion, chopped 5 garlic cloves, chopped 1 tsp chilli flakes 1 tsp paprika 120ml/4fl oz white wine 150g/5½oz cherry tomatoes 120ml/4fl oz passata parmesan, to taste salt and freshly ground black pepper Method Cook the spaghetti according to the packet instructions, strain (keeping the pasta water) and set aside.Add a drizzle of olive oil to a large frying pan over high heat. Once hot add the turkey bacon and cook until crisp, remove from pan and set aside.Add the chopped onion to the same frying pan and cook for 5–7 minutes until translucent, then add the garlic, chilli flakes and paprika, toss for another 3 minutes. Add turkey bacon back into the pan.Pour in the white wine and simmer for 3 minutes, then add the cherry tomatoes and passata. Reduce to a low heat and simmer for 10–15 minutes.Add the cooked pasta to the sauce and toss gently. If the sauce needs a little loosening add a little of the reserved pasta water. Season with salt and pepper to taste. Top with some parmesan to taste and enjoy with garlic bread. Cook the spaghetti according to the packet instructions, strain (keeping the pasta water) and set aside. Cook the spaghetti according to the packet instructions, strain (keeping the pasta water) and set aside. Add a drizzle of olive oil to a large frying pan over high heat. Once hot add the turkey bacon and cook until crisp, remove from pan and set aside. Add a drizzle of olive oil to a large frying pan over high heat. Once hot add the turkey bacon and cook until crisp, remove from pan and set aside. Add the chopped onion to the same frying pan and cook for 5–7 minutes until translucent, then add the garlic, chilli flakes and paprika, toss for another 3 minutes. Add turkey bacon back into the pan. Add the chopped onion to the same frying pan and cook for 5–7 minutes until translucent, then add the garlic, chilli flakes and paprika, toss for another 3 minutes. Add turkey bacon back into the pan. Pour in the white wine and simmer for 3 minutes, then add the cherry tomatoes and passata. Reduce to a low heat and simmer for 10–15 minutes. Pour in the white wine and simmer for 3 minutes, then add the cherry tomatoes and passata. Reduce to a low heat and simmer for 10–15 minutes. Add the cooked pasta to the sauce and toss gently. If the sauce needs a little loosening add a little of the reserved pasta water. Add the cooked pasta to the sauce and toss gently. If the sauce needs a little loosening add a little of the reserved pasta water. Season with salt and pepper to taste. Top with some parmesan to taste and enjoy with garlic bread. Season with salt and pepper to taste. Top with some parmesan to taste and enjoy with garlic bread."
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} | d35778b43b4cf79770390aadb245af087a9a953d9ec7e773336604f76c7446ad | Jerusalem artichoke soup with white truffle oil recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerusalem_artichoke_soup_20395_16x9.jpg Jerusalem artichokes have a wonderful creamy texture, and an earthy, nutty flavour that blends perfectly with luxurious truffle oil. 30g/1oz unsalted butter70g/2½oz onions, sliced250ml/9fl oz chicken stock400g/14oz Jerusalem artichokes, peeled and cut into small pieces1 bouquet garni50g/1¾oz butter few drops truffle oil 1 tbsp chopped fresh chives salt and freshly ground black pepper 30g/1oz unsalted butter 70g/2½oz onions, sliced 250ml/9fl oz chicken stock 400g/14oz Jerusalem artichokes, peeled and cut into small pieces 1 bouquet garni 50g/1¾oz butter few drops truffle oil 1 tbsp chopped fresh chives salt and freshly ground black pepper Method Melt the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft, without colouring. Add 250ml/9fl oz water, the chicken stock, artichokes and bouquet garni and bring to the boil. Cook for about 30 minutes. Once the artichokes are soft, remove the bouquet garni. Transfer to a blender and blend to a fine purée, then pass through a fine sieve if needed.Whisk the butter into the soup, add a few drops of truffle oil, then season with salt and pepper.Serve with a sprinkling of fresh chives. Melt the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft, without colouring. Add 250ml/9fl oz water, the chicken stock, artichokes and bouquet garni and bring to the boil. Cook for about 30 minutes. Once the artichokes are soft, remove the bouquet garni. Transfer to a blender and blend to a fine purée, then pass through a fine sieve if needed. Melt the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft, without colouring. Add 250ml/9fl oz water, the chicken stock, artichokes and bouquet garni and bring to the boil. Cook for about 30 minutes. Once the artichokes are soft, remove the bouquet garni. Transfer to a blender and blend to a fine purée, then pass through a fine sieve if needed. Whisk the butter into the soup, add a few drops of truffle oil, then season with salt and pepper. Whisk the butter into the soup, add a few drops of truffle oil, then season with salt and pepper. Serve with a sprinkling of fresh chives. Serve with a sprinkling of fresh chives. Recipe tips This recipe can be doubled or even tripled to suit. Just stick to one bouquet garni. | {
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"title": "Jerusalem artichoke soup with white truffle oil recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerusalem_artichoke_soup_20395_16x9.jpg Jerusalem artichokes have a wonderful creamy texture, and an earthy, nutty flavour that blends perfectly with luxurious truffle oil. 30g/1oz unsalted butter70g/2½oz onions, sliced250ml/9fl oz chicken stock400g/14oz Jerusalem artichokes, peeled and cut into small pieces1 bouquet garni50g/1¾oz butter few drops truffle oil 1 tbsp chopped fresh chives salt and freshly ground black pepper 30g/1oz unsalted butter 70g/2½oz onions, sliced 250ml/9fl oz chicken stock 400g/14oz Jerusalem artichokes, peeled and cut into small pieces 1 bouquet garni 50g/1¾oz butter few drops truffle oil 1 tbsp chopped fresh chives salt and freshly ground black pepper Method Melt the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft, without colouring. Add 250ml/9fl oz water, the chicken stock, artichokes and bouquet garni and bring to the boil. Cook for about 30 minutes. Once the artichokes are soft, remove the bouquet garni. Transfer to a blender and blend to a fine purée, then pass through a fine sieve if needed.Whisk the butter into the soup, add a few drops of truffle oil, then season with salt and pepper.Serve with a sprinkling of fresh chives. Melt the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft, without colouring. Add 250ml/9fl oz water, the chicken stock, artichokes and bouquet garni and bring to the boil. Cook for about 30 minutes. Once the artichokes are soft, remove the bouquet garni. Transfer to a blender and blend to a fine purée, then pass through a fine sieve if needed. Melt the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft, without colouring. Add 250ml/9fl oz water, the chicken stock, artichokes and bouquet garni and bring to the boil. Cook for about 30 minutes. Once the artichokes are soft, remove the bouquet garni. Transfer to a blender and blend to a fine purée, then pass through a fine sieve if needed. Whisk the butter into the soup, add a few drops of truffle oil, then season with salt and pepper. Whisk the butter into the soup, add a few drops of truffle oil, then season with salt and pepper. Serve with a sprinkling of fresh chives. Serve with a sprinkling of fresh chives. Recipe tips This recipe can be doubled or even tripled to suit. Just stick to one bouquet garni."
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} | 9bee1b286f62767a4915e699462c00419ebf3e7c6a8a586c20e0f0b0118ea131 | King prawn puri recipe
An average of 3.8 out of 5 stars from 5 ratings Spicy marinated prawns are served on freshly cooked wholemeal puris in this tasty Indian-inspired recipe. 500g/1lb 2oz raw prawns, shells removed and chopped 3 garlic cloves, minced 1 tsp turmeric 1 tbsp minced fresh root ginger2 limes, juice only 500g/1lb 2oz raw prawns, shells removed and chopped 3 garlic cloves, minced 1 tsp turmeric 1 tbsp minced fresh root ginger 2 limes, juice only 2 tbsp vegetable oil6 curry leaves1 star anise 1 small cinnamon stick 1 tsp cumin seeds, crushed 1 tsp coriander seeds, crushed 1 tsp Kashmiri chilli powder 1 onion, sliced 2 garlic cloves, sliced 2 tomatoes, diced 1 tbsp tomato purée 2 red chillies, diced salt and freshly ground black pepper2 tbsp roughly chopped fresh coriander, to garnish 2 tbsp vegetable oil 6 curry leaves 1 star anise 1 small cinnamon stick 1 tsp cumin seeds, crushed 1 tsp coriander seeds, crushed 1 tsp Kashmiri chilli powder 1 onion, sliced 2 garlic cloves, sliced 2 tomatoes, diced 1 tbsp tomato purée 2 red chillies, diced salt and freshly ground black pepper 2 tbsp roughly chopped fresh coriander, to garnish 250g/9oz wholemeal flour 1 tsp semolina 1 tsp salt1 tsp vegetable oil, plus extra for frying and rolling 250g/9oz wholemeal flour 1 tsp semolina 1 tsp salt 1 tsp vegetable oil, plus extra for frying and rolling Method To make the prawn marinade, mix the prawns and the remaining marinade ingredients in a bowl and leave to marinate for a few hours. To make the prawns, heat the oil and fry the curry leaves and spices for 1 minute. Add the onion and garlic and sweat until softened. Add the tomatoes, tomato purée and chillies and simmer for 20 minutes. Add the marinated prawns, stir through and simmer gently for 5 minutes until cooked through. Taste and season with salt and pepper. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the dough, Mix the dry ingredients together in a bowl and pour in the oil and 5–6 tablespoons water. Mix to a firm dough and roll into small, round balls – about the size of a golf ball. Grease a work surface with some oil and roll out each ball to the thickness of a £1 coin. Place each disc in the fryer until puffed and lightly golden all over. Carefully remove with tongs and leave to drain on kitchen paper. Spoon the prawn mixture on top of each puri. Garnish with the coriander and serve. To make the prawn marinade, mix the prawns and the remaining marinade ingredients in a bowl and leave to marinate for a few hours. To make the prawn marinade, mix the prawns and the remaining marinade ingredients in a bowl and leave to marinate for a few hours. To make the prawns, heat the oil and fry the curry leaves and spices for 1 minute. Add the onion and garlic and sweat until softened. Add the tomatoes, tomato purée and chillies and simmer for 20 minutes. Add the marinated prawns, stir through and simmer gently for 5 minutes until cooked through. Taste and season with salt and pepper. To make the prawns, heat the oil and fry the curry leaves and spices for 1 minute. Add the onion and garlic and sweat until softened. Add the tomatoes, tomato purée and chillies and simmer for 20 minutes. Add the marinated prawns, stir through and simmer gently for 5 minutes until cooked through. Taste and season with salt and pepper. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the dough, Mix the dry ingredients together in a bowl and pour in the oil and 5–6 tablespoons water. Mix to a firm dough and roll into small, round balls – about the size of a golf ball. Grease a work surface with some oil and roll out each ball to the thickness of a £1 coin. Place each disc in the fryer until puffed and lightly golden all over. Carefully remove with tongs and leave to drain on kitchen paper. To make the dough, Mix the dry ingredients together in a bowl and pour in the oil and 5–6 tablespoons water. Mix to a firm dough and roll into small, round balls – about the size of a golf ball. Grease a work surface with some oil and roll out each ball to the thickness of a £1 coin. Place each disc in the fryer until puffed and lightly golden all over. Carefully remove with tongs and leave to drain on kitchen paper. Spoon the prawn mixture on top of each puri. Garnish with the coriander and serve. Spoon the prawn mixture on top of each puri. Garnish with the coriander and serve. | {
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"content": "An average of 3.8 out of 5 stars from 5 ratings Spicy marinated prawns are served on freshly cooked wholemeal puris in this tasty Indian-inspired recipe. 500g/1lb 2oz raw prawns, shells removed and chopped 3 garlic cloves, minced 1 tsp turmeric 1 tbsp minced fresh root ginger2 limes, juice only 500g/1lb 2oz raw prawns, shells removed and chopped 3 garlic cloves, minced 1 tsp turmeric 1 tbsp minced fresh root ginger 2 limes, juice only 2 tbsp vegetable oil6 curry leaves1 star anise 1 small cinnamon stick 1 tsp cumin seeds, crushed 1 tsp coriander seeds, crushed 1 tsp Kashmiri chilli powder 1 onion, sliced 2 garlic cloves, sliced 2 tomatoes, diced 1 tbsp tomato purée 2 red chillies, diced salt and freshly ground black pepper2 tbsp roughly chopped fresh coriander, to garnish 2 tbsp vegetable oil 6 curry leaves 1 star anise 1 small cinnamon stick 1 tsp cumin seeds, crushed 1 tsp coriander seeds, crushed 1 tsp Kashmiri chilli powder 1 onion, sliced 2 garlic cloves, sliced 2 tomatoes, diced 1 tbsp tomato purée 2 red chillies, diced salt and freshly ground black pepper 2 tbsp roughly chopped fresh coriander, to garnish 250g/9oz wholemeal flour 1 tsp semolina 1 tsp salt1 tsp vegetable oil, plus extra for frying and rolling 250g/9oz wholemeal flour 1 tsp semolina 1 tsp salt 1 tsp vegetable oil, plus extra for frying and rolling Method To make the prawn marinade, mix the prawns and the remaining marinade ingredients in a bowl and leave to marinate for a few hours. To make the prawns, heat the oil and fry the curry leaves and spices for 1 minute. Add the onion and garlic and sweat until softened. Add the tomatoes, tomato purée and chillies and simmer for 20 minutes. Add the marinated prawns, stir through and simmer gently for 5 minutes until cooked through. Taste and season with salt and pepper. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the dough, Mix the dry ingredients together in a bowl and pour in the oil and 5–6 tablespoons water. Mix to a firm dough and roll into small, round balls – about the size of a golf ball. Grease a work surface with some oil and roll out each ball to the thickness of a £1 coin. Place each disc in the fryer until puffed and lightly golden all over. Carefully remove with tongs and leave to drain on kitchen paper. Spoon the prawn mixture on top of each puri. Garnish with the coriander and serve. To make the prawn marinade, mix the prawns and the remaining marinade ingredients in a bowl and leave to marinate for a few hours. To make the prawn marinade, mix the prawns and the remaining marinade ingredients in a bowl and leave to marinate for a few hours. To make the prawns, heat the oil and fry the curry leaves and spices for 1 minute. Add the onion and garlic and sweat until softened. Add the tomatoes, tomato purée and chillies and simmer for 20 minutes. Add the marinated prawns, stir through and simmer gently for 5 minutes until cooked through. Taste and season with salt and pepper. To make the prawns, heat the oil and fry the curry leaves and spices for 1 minute. Add the onion and garlic and sweat until softened. Add the tomatoes, tomato purée and chillies and simmer for 20 minutes. Add the marinated prawns, stir through and simmer gently for 5 minutes until cooked through. Taste and season with salt and pepper. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the dough, Mix the dry ingredients together in a bowl and pour in the oil and 5–6 tablespoons water. Mix to a firm dough and roll into small, round balls – about the size of a golf ball. Grease a work surface with some oil and roll out each ball to the thickness of a £1 coin. Place each disc in the fryer until puffed and lightly golden all over. Carefully remove with tongs and leave to drain on kitchen paper. To make the dough, Mix the dry ingredients together in a bowl and pour in the oil and 5–6 tablespoons water. Mix to a firm dough and roll into small, round balls – about the size of a golf ball. Grease a work surface with some oil and roll out each ball to the thickness of a £1 coin. Place each disc in the fryer until puffed and lightly golden all over. Carefully remove with tongs and leave to drain on kitchen paper. Spoon the prawn mixture on top of each puri. Garnish with the coriander and serve. Spoon the prawn mixture on top of each puri. Garnish with the coriander and serve."
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} | 1cf48c0d391af3e88eeb902cfd92aa1a870f3405bb9a94df7176da25336a0864 | Prawn cocktail with avocado recipe
An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_cocktail_84675_16x9.jpg This classic starter gets a punchy update from the Hairy Bikers in the form of fiery central American additions. Each serving provides 373kcal, 27g protein, 6g carbohydrate (of which 4g sugars), 26g fat (of which 12g saturates), 3.5g fibre and 0.9g salt. 500g/1lb 2oz frozen Atlantic prawns, de-frosted, drained150ml/5fl oz ready-made gazpacho150ml/5fl oz low-fat crème fraîche1 shallot, peeled, very finely diced2 tomatoes, skins removed, flesh diced1 red chilli, stalk removed, finely diced6 radishes, trimmed, finely slicedsmall bunch fresh coriander leaves, chopped, plus extra sprigs to garnish1 lime, juice and zest8 dashes Tabascosalt and freshly ground black pepper 500g/1lb 2oz frozen Atlantic prawns, de-frosted, drained 150ml/5fl oz ready-made gazpacho 150ml/5fl oz low-fat crème fraîche 1 shallot, peeled, very finely diced 2 tomatoes, skins removed, flesh diced 1 red chilli, stalk removed, finely diced 6 radishes, trimmed, finely sliced small bunch fresh coriander leaves, chopped, plus extra sprigs to garnish 1 lime, juice and zest 8 dashes Tabasco salt and freshly ground black pepper 2 small baby gem lettuces, shredded1 large ripe avocado, peeled, stone removed, flesh sliced lengthways4 pinches cayenne pepper4 large fresh cooked prawns, heads and shells intact4 sprigs fresh coriander 2 small baby gem lettuces, shredded 1 large ripe avocado, peeled, stone removed, flesh sliced lengthways 4 pinches cayenne pepper 4 large fresh cooked prawns, heads and shells intact 4 sprigs fresh coriander Method For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately. For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately. To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately. | {
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"title": "Prawn cocktail with avocado recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_cocktail_84675_16x9.jpg This classic starter gets a punchy update from the Hairy Bikers in the form of fiery central American additions. Each serving provides 373kcal, 27g protein, 6g carbohydrate (of which 4g sugars), 26g fat (of which 12g saturates), 3.5g fibre and 0.9g salt. 500g/1lb 2oz frozen Atlantic prawns, de-frosted, drained150ml/5fl oz ready-made gazpacho150ml/5fl oz low-fat crème fraîche1 shallot, peeled, very finely diced2 tomatoes, skins removed, flesh diced1 red chilli, stalk removed, finely diced6 radishes, trimmed, finely slicedsmall bunch fresh coriander leaves, chopped, plus extra sprigs to garnish1 lime, juice and zest8 dashes Tabascosalt and freshly ground black pepper 500g/1lb 2oz frozen Atlantic prawns, de-frosted, drained 150ml/5fl oz ready-made gazpacho 150ml/5fl oz low-fat crème fraîche 1 shallot, peeled, very finely diced 2 tomatoes, skins removed, flesh diced 1 red chilli, stalk removed, finely diced 6 radishes, trimmed, finely sliced small bunch fresh coriander leaves, chopped, plus extra sprigs to garnish 1 lime, juice and zest 8 dashes Tabasco salt and freshly ground black pepper 2 small baby gem lettuces, shredded1 large ripe avocado, peeled, stone removed, flesh sliced lengthways4 pinches cayenne pepper4 large fresh cooked prawns, heads and shells intact4 sprigs fresh coriander 2 small baby gem lettuces, shredded 1 large ripe avocado, peeled, stone removed, flesh sliced lengthways 4 pinches cayenne pepper 4 large fresh cooked prawns, heads and shells intact 4 sprigs fresh coriander Method For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately. For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately. To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately."
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} | ad2eab2b8fb745e569e31ab3f4b33e6caba6f080b4562e77313db8a99ebe9424 | Green tea panna cotta with cardamom tuile biscuits recipe
For the green-tea panna cotta, lightly grease six 150ml/5fl oz ramekin dishes or dariole moulds with sunflower oil.Soak the leaf gelatine in a bowl of cold water for 10 minutes.Pour the milk and cream into a saucepan and add the sugar, cinnamon stick, teabags and cardamom seeds. Heat over a very low heat, gradually bringing the milk to the boil and stirring gently until all of the sugar has dissolved. Remove the pan from the heat.Squeeze any excess water from the softened gelatine leaves and stir into the warm milk until dissolved. Strain the mixture through a sieve lined with muslin into a heatproof jug, then pour the mixture into the prepared dariole moulds or ramekins. Set aside to cool completely, then chill in the fridge for at least four hours, but preferably overnight, until set.For the tuile biscuits, beat the butter and icing sugar together in a mixing bowl until pale, fluffy and smooth. Carefully fold in the flour, followed by the whisked eggs whites and vanilla extract. Cover the bowl with cling film and chill in the fridge for one hour.While the tuile biscuit mixture is resting, line a baking tray with silicone paper. Take a sturdy piece of plastic, such as the clean lid of an ice cream carton and cut four 5cm/2in holes from it, leaving a 2.5cm/1in space between each hole and discarding the circles you cut out (the ice cream lid will be your template).When the tuile biscuit mixture has rested, preheat the oven to 180C/350F/Gas 4. Lay the template over the silicone paper. Using a palette knife, spread a little of the mixture into the holes to create four thin, even, flat discs. Remove the template carefully and sprinkle the biscuits with cardamom seeds.Bake the tuile biscuits in the oven for 5-10 minutes, or until crisp and golden-brown at the edges. Remove from the oven and, while still warm, wrap the exposed face of each biscuit over a rolling pin (or other curved surface, such as a mug), carefully peel away the silicone paper, and set aside to cool.Repeat the cooking and shaping process with the remaining tuile biscuit mixture. You should end up with elegantly curled biscuits.When the panna cotta is ready to serve, dip the moulds quickly into boiling water and turn the panna cotta out onto serving plates. Serve with the tuile biscuits. For the green-tea panna cotta, lightly grease six 150ml/5fl oz ramekin dishes or dariole moulds with sunflower oil. For the green-tea panna cotta, lightly grease six 150ml/5fl oz ramekin dishes or dariole moulds with sunflower oil. Soak the leaf gelatine in a bowl of cold water for 10 minutes. Soak the leaf gelatine in a bowl of cold water for 10 minutes. Pour the milk and cream into a saucepan and add the sugar, cinnamon stick, teabags and cardamom seeds. Heat over a very low heat, gradually bringing the milk to the boil and stirring gently until all of the sugar has dissolved. Remove the pan from the heat. Pour the milk and cream into a saucepan and add the sugar, cinnamon stick, teabags and cardamom seeds. Heat over a very low heat, gradually bringing the milk to the boil and stirring gently until all of the sugar has dissolved. Remove the pan from the heat. Squeeze any excess water from the softened gelatine leaves and stir into the warm milk until dissolved. Strain the mixture through a sieve lined with muslin into a heatproof jug, then pour the mixture into the prepared dariole moulds or ramekins. Set aside to cool completely, then chill in the fridge for at least four hours, but preferably overnight, until set. Squeeze any excess water from the softened gelatine leaves and stir into the warm milk until dissolved. Strain the mixture through a sieve lined with muslin into a heatproof jug, then pour the mixture into the prepared dariole moulds or ramekins. Set aside to cool completely, then chill in the fridge for at least four hours, but preferably overnight, until set. For the tuile biscuits, beat the butter and icing sugar together in a mixing bowl until pale, fluffy and smooth. Carefully fold in the flour, followed by the whisked eggs whites and vanilla extract. Cover the bowl with cling film and chill in the fridge for one hour. For the tuile biscuits, beat the butter and icing sugar together in a mixing bowl until pale, fluffy and smooth. Carefully fold in the flour, followed by the whisked eggs whites and vanilla extract. Cover the bowl with cling film and chill in the fridge for one hour. While the tuile biscuit mixture is resting, line a baking tray with silicone paper. Take a sturdy piece of plastic, such as the clean lid of an ice cream carton and cut four 5cm/2in holes from it, leaving a 2.5cm/1in space between each hole and discarding the circles you cut out (the ice cream lid will be your template). While the tuile biscuit mixture is resting, line a baking tray with silicone paper. Take a sturdy piece of plastic, such as the clean lid of an ice cream carton and cut four 5cm/2in holes from it, leaving a 2.5cm/1in space between each hole and discarding the circles you cut out (the ice cream lid will be your template). When the tuile biscuit mixture has rested, preheat the oven to 180C/350F/Gas 4. When the tuile biscuit mixture has rested, preheat the oven to 180C/350F/Gas 4. Lay the template over the silicone paper. Using a palette knife, spread a little of the mixture into the holes to create four thin, even, flat discs. Remove the template carefully and sprinkle the biscuits with cardamom seeds. Lay the template over the silicone paper. Using a palette knife, spread a little of the mixture into the holes to create four thin, even, flat discs. Remove the template carefully and sprinkle the biscuits with cardamom seeds. Bake the tuile biscuits in the oven for 5-10 minutes, or until crisp and golden-brown at the edges. Remove from the oven and, while still warm, wrap the exposed face of each biscuit over a rolling pin (or other curved surface, such as a mug), carefully peel away the silicone paper, and set aside to cool. Bake the tuile biscuits in the oven for 5-10 minutes, or until crisp and golden-brown at the edges. Remove from the oven and, while still warm, wrap the exposed face of each biscuit over a rolling pin (or other curved surface, such as a mug), carefully peel away the silicone paper, and set aside to cool. Repeat the cooking and shaping process with the remaining tuile biscuit mixture. You should end up with elegantly curled biscuits. Repeat the cooking and shaping process with the remaining tuile biscuit mixture. You should end up with elegantly curled biscuits. When the panna cotta is ready to serve, dip the moulds quickly into boiling water and turn the panna cotta out onto serving plates. Serve with the tuile biscuits. When the panna cotta is ready to serve, dip the moulds quickly into boiling water and turn the panna cotta out onto serving plates. Serve with the tuile biscuits. | {
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"title": "Green tea panna cotta with cardamom tuile biscuits recipe",
"content": "For the green-tea panna cotta, lightly grease six 150ml/5fl oz ramekin dishes or dariole moulds with sunflower oil.Soak the leaf gelatine in a bowl of cold water for 10 minutes.Pour the milk and cream into a saucepan and add the sugar, cinnamon stick, teabags and cardamom seeds. Heat over a very low heat, gradually bringing the milk to the boil and stirring gently until all of the sugar has dissolved. Remove the pan from the heat.Squeeze any excess water from the softened gelatine leaves and stir into the warm milk until dissolved. Strain the mixture through a sieve lined with muslin into a heatproof jug, then pour the mixture into the prepared dariole moulds or ramekins. Set aside to cool completely, then chill in the fridge for at least four hours, but preferably overnight, until set.For the tuile biscuits, beat the butter and icing sugar together in a mixing bowl until pale, fluffy and smooth. Carefully fold in the flour, followed by the whisked eggs whites and vanilla extract. Cover the bowl with cling film and chill in the fridge for one hour.While the tuile biscuit mixture is resting, line a baking tray with silicone paper. Take a sturdy piece of plastic, such as the clean lid of an ice cream carton and cut four 5cm/2in holes from it, leaving a 2.5cm/1in space between each hole and discarding the circles you cut out (the ice cream lid will be your template).When the tuile biscuit mixture has rested, preheat the oven to 180C/350F/Gas 4. Lay the template over the silicone paper. Using a palette knife, spread a little of the mixture into the holes to create four thin, even, flat discs. Remove the template carefully and sprinkle the biscuits with cardamom seeds.Bake the tuile biscuits in the oven for 5-10 minutes, or until crisp and golden-brown at the edges. Remove from the oven and, while still warm, wrap the exposed face of each biscuit over a rolling pin (or other curved surface, such as a mug), carefully peel away the silicone paper, and set aside to cool.Repeat the cooking and shaping process with the remaining tuile biscuit mixture. You should end up with elegantly curled biscuits.When the panna cotta is ready to serve, dip the moulds quickly into boiling water and turn the panna cotta out onto serving plates. Serve with the tuile biscuits. For the green-tea panna cotta, lightly grease six 150ml/5fl oz ramekin dishes or dariole moulds with sunflower oil. For the green-tea panna cotta, lightly grease six 150ml/5fl oz ramekin dishes or dariole moulds with sunflower oil. Soak the leaf gelatine in a bowl of cold water for 10 minutes. Soak the leaf gelatine in a bowl of cold water for 10 minutes. Pour the milk and cream into a saucepan and add the sugar, cinnamon stick, teabags and cardamom seeds. Heat over a very low heat, gradually bringing the milk to the boil and stirring gently until all of the sugar has dissolved. Remove the pan from the heat. Pour the milk and cream into a saucepan and add the sugar, cinnamon stick, teabags and cardamom seeds. Heat over a very low heat, gradually bringing the milk to the boil and stirring gently until all of the sugar has dissolved. Remove the pan from the heat. Squeeze any excess water from the softened gelatine leaves and stir into the warm milk until dissolved. Strain the mixture through a sieve lined with muslin into a heatproof jug, then pour the mixture into the prepared dariole moulds or ramekins. Set aside to cool completely, then chill in the fridge for at least four hours, but preferably overnight, until set. Squeeze any excess water from the softened gelatine leaves and stir into the warm milk until dissolved. Strain the mixture through a sieve lined with muslin into a heatproof jug, then pour the mixture into the prepared dariole moulds or ramekins. Set aside to cool completely, then chill in the fridge for at least four hours, but preferably overnight, until set. For the tuile biscuits, beat the butter and icing sugar together in a mixing bowl until pale, fluffy and smooth. Carefully fold in the flour, followed by the whisked eggs whites and vanilla extract. Cover the bowl with cling film and chill in the fridge for one hour. For the tuile biscuits, beat the butter and icing sugar together in a mixing bowl until pale, fluffy and smooth. Carefully fold in the flour, followed by the whisked eggs whites and vanilla extract. Cover the bowl with cling film and chill in the fridge for one hour. While the tuile biscuit mixture is resting, line a baking tray with silicone paper. Take a sturdy piece of plastic, such as the clean lid of an ice cream carton and cut four 5cm/2in holes from it, leaving a 2.5cm/1in space between each hole and discarding the circles you cut out (the ice cream lid will be your template). While the tuile biscuit mixture is resting, line a baking tray with silicone paper. Take a sturdy piece of plastic, such as the clean lid of an ice cream carton and cut four 5cm/2in holes from it, leaving a 2.5cm/1in space between each hole and discarding the circles you cut out (the ice cream lid will be your template). When the tuile biscuit mixture has rested, preheat the oven to 180C/350F/Gas 4. When the tuile biscuit mixture has rested, preheat the oven to 180C/350F/Gas 4. Lay the template over the silicone paper. Using a palette knife, spread a little of the mixture into the holes to create four thin, even, flat discs. Remove the template carefully and sprinkle the biscuits with cardamom seeds. Lay the template over the silicone paper. Using a palette knife, spread a little of the mixture into the holes to create four thin, even, flat discs. Remove the template carefully and sprinkle the biscuits with cardamom seeds. Bake the tuile biscuits in the oven for 5-10 minutes, or until crisp and golden-brown at the edges. Remove from the oven and, while still warm, wrap the exposed face of each biscuit over a rolling pin (or other curved surface, such as a mug), carefully peel away the silicone paper, and set aside to cool. Bake the tuile biscuits in the oven for 5-10 minutes, or until crisp and golden-brown at the edges. Remove from the oven and, while still warm, wrap the exposed face of each biscuit over a rolling pin (or other curved surface, such as a mug), carefully peel away the silicone paper, and set aside to cool. Repeat the cooking and shaping process with the remaining tuile biscuit mixture. You should end up with elegantly curled biscuits. Repeat the cooking and shaping process with the remaining tuile biscuit mixture. You should end up with elegantly curled biscuits. When the panna cotta is ready to serve, dip the moulds quickly into boiling water and turn the panna cotta out onto serving plates. Serve with the tuile biscuits. When the panna cotta is ready to serve, dip the moulds quickly into boiling water and turn the panna cotta out onto serving plates. Serve with the tuile biscuits."
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} | f2714eefeec5f3024b66a0d69edb578c503511d0f730c1251b9c188667979dcb | Spiced mackerel with horseradish potatoes recipe
An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_mackerel_with_05813_16x9.jpg Try this lovely dish of fresh, inexpensive mackerel with a creamy potato salad, perfect for a simple supper or lunch. 500g/1lb 2oz new potatoes, cooked in their skins2 tbsp olive oilsea salt and freshly ground black pepper2 shallots, finely sliced2 tbsp soured cream2 tbsp creamed horseradish2 tbsp finely chopped fresh chivesolive oilwatercress leaves, to serve 500g/1lb 2oz new potatoes, cooked in their skins 2 tbsp olive oil sea salt and freshly ground black pepper 2 shallots, finely sliced 2 tbsp soured cream 2 tbsp creamed horseradish 2 tbsp finely chopped fresh chives olive oil watercress leaves, to serve 8 mackerel fillets100g/4oz butter, softened to room temperature1 tsp cayenne pepper2 tsp sweet smoked paprika1 tsp ground coriander1 tbsp golden caster sugar½ tsp English mustardfew drops Tabasco 2 tsp red wine vinegarsea salt and freshly ground black pepper 8 mackerel fillets 100g/4oz butter, softened to room temperature 1 tsp cayenne pepper 2 tsp sweet smoked paprika 1 tsp ground coriander 1 tbsp golden caster sugar ½ tsp English mustard few drops Tabasco 2 tsp red wine vinegar sea salt and freshly ground black pepper Method For the horseradish potatoes, bring a large pan of salted water to the boil and boil the potatoes, in their skins, for 10-15 minutes, or until tender. Drain and, when cool enough to handle, cut into quarters.Heat the olive oil in a large frying pan over a medium heat, then add the potatoes and season, to taste, with sea salt and freshly ground black pepper. Fry the potatoes for 7-8 minutes, turning occasionally, until crisp and golden-brown. Remove the fried potatoes from the pan and set aside to drain on kitchen paper.Meanwhile, for the spiced mackerel, preheat the grill to its highest setting. Score the skin of each mackerel three times on each side using a sharp knife.Preheat the grill to high.Mix all of the remaining spiced mackerel ingredients together in a bowl to form a thick, spiced butter and season well with sea salt and freshly ground black pepper. Rub the butter over the mackerel fillets, then grill for 4-5 minutes, turning once, or until just cooked through. To finish the horseradish potatoes, transfer them to a mixing bowl. Stir in the shallots, soured cream and creamed horseradish and season, to taste, with salt and freshly ground black pepper. Stir in the chives.As soon as the mackerel are cooked, transfer to serving plates and spoon the horseradish potatoes alongside. For the horseradish potatoes, bring a large pan of salted water to the boil and boil the potatoes, in their skins, for 10-15 minutes, or until tender. Drain and, when cool enough to handle, cut into quarters. For the horseradish potatoes, bring a large pan of salted water to the boil and boil the potatoes, in their skins, for 10-15 minutes, or until tender. Drain and, when cool enough to handle, cut into quarters. Heat the olive oil in a large frying pan over a medium heat, then add the potatoes and season, to taste, with sea salt and freshly ground black pepper. Fry the potatoes for 7-8 minutes, turning occasionally, until crisp and golden-brown. Remove the fried potatoes from the pan and set aside to drain on kitchen paper. Heat the olive oil in a large frying pan over a medium heat, then add the potatoes and season, to taste, with sea salt and freshly ground black pepper. Fry the potatoes for 7-8 minutes, turning occasionally, until crisp and golden-brown. Remove the fried potatoes from the pan and set aside to drain on kitchen paper. Meanwhile, for the spiced mackerel, preheat the grill to its highest setting. Score the skin of each mackerel three times on each side using a sharp knife. Meanwhile, for the spiced mackerel, preheat the grill to its highest setting. Score the skin of each mackerel three times on each side using a sharp knife. Preheat the grill to high. Preheat the grill to high. Mix all of the remaining spiced mackerel ingredients together in a bowl to form a thick, spiced butter and season well with sea salt and freshly ground black pepper. Rub the butter over the mackerel fillets, then grill for 4-5 minutes, turning once, or until just cooked through. Mix all of the remaining spiced mackerel ingredients together in a bowl to form a thick, spiced butter and season well with sea salt and freshly ground black pepper. Rub the butter over the mackerel fillets, then grill for 4-5 minutes, turning once, or until just cooked through. To finish the horseradish potatoes, transfer them to a mixing bowl. Stir in the shallots, soured cream and creamed horseradish and season, to taste, with salt and freshly ground black pepper. Stir in the chives. To finish the horseradish potatoes, transfer them to a mixing bowl. Stir in the shallots, soured cream and creamed horseradish and season, to taste, with salt and freshly ground black pepper. Stir in the chives. As soon as the mackerel are cooked, transfer to serving plates and spoon the horseradish potatoes alongside. As soon as the mackerel are cooked, transfer to serving plates and spoon the horseradish potatoes alongside. | {
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"content": "An average of 4.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_mackerel_with_05813_16x9.jpg Try this lovely dish of fresh, inexpensive mackerel with a creamy potato salad, perfect for a simple supper or lunch. 500g/1lb 2oz new potatoes, cooked in their skins2 tbsp olive oilsea salt and freshly ground black pepper2 shallots, finely sliced2 tbsp soured cream2 tbsp creamed horseradish2 tbsp finely chopped fresh chivesolive oilwatercress leaves, to serve 500g/1lb 2oz new potatoes, cooked in their skins 2 tbsp olive oil sea salt and freshly ground black pepper 2 shallots, finely sliced 2 tbsp soured cream 2 tbsp creamed horseradish 2 tbsp finely chopped fresh chives olive oil watercress leaves, to serve 8 mackerel fillets100g/4oz butter, softened to room temperature1 tsp cayenne pepper2 tsp sweet smoked paprika1 tsp ground coriander1 tbsp golden caster sugar½ tsp English mustardfew drops Tabasco 2 tsp red wine vinegarsea salt and freshly ground black pepper 8 mackerel fillets 100g/4oz butter, softened to room temperature 1 tsp cayenne pepper 2 tsp sweet smoked paprika 1 tsp ground coriander 1 tbsp golden caster sugar ½ tsp English mustard few drops Tabasco 2 tsp red wine vinegar sea salt and freshly ground black pepper Method For the horseradish potatoes, bring a large pan of salted water to the boil and boil the potatoes, in their skins, for 10-15 minutes, or until tender. Drain and, when cool enough to handle, cut into quarters.Heat the olive oil in a large frying pan over a medium heat, then add the potatoes and season, to taste, with sea salt and freshly ground black pepper. Fry the potatoes for 7-8 minutes, turning occasionally, until crisp and golden-brown. Remove the fried potatoes from the pan and set aside to drain on kitchen paper.Meanwhile, for the spiced mackerel, preheat the grill to its highest setting. Score the skin of each mackerel three times on each side using a sharp knife.Preheat the grill to high.Mix all of the remaining spiced mackerel ingredients together in a bowl to form a thick, spiced butter and season well with sea salt and freshly ground black pepper. Rub the butter over the mackerel fillets, then grill for 4-5 minutes, turning once, or until just cooked through. To finish the horseradish potatoes, transfer them to a mixing bowl. Stir in the shallots, soured cream and creamed horseradish and season, to taste, with salt and freshly ground black pepper. Stir in the chives.As soon as the mackerel are cooked, transfer to serving plates and spoon the horseradish potatoes alongside. For the horseradish potatoes, bring a large pan of salted water to the boil and boil the potatoes, in their skins, for 10-15 minutes, or until tender. Drain and, when cool enough to handle, cut into quarters. For the horseradish potatoes, bring a large pan of salted water to the boil and boil the potatoes, in their skins, for 10-15 minutes, or until tender. Drain and, when cool enough to handle, cut into quarters. Heat the olive oil in a large frying pan over a medium heat, then add the potatoes and season, to taste, with sea salt and freshly ground black pepper. Fry the potatoes for 7-8 minutes, turning occasionally, until crisp and golden-brown. Remove the fried potatoes from the pan and set aside to drain on kitchen paper. Heat the olive oil in a large frying pan over a medium heat, then add the potatoes and season, to taste, with sea salt and freshly ground black pepper. Fry the potatoes for 7-8 minutes, turning occasionally, until crisp and golden-brown. Remove the fried potatoes from the pan and set aside to drain on kitchen paper. Meanwhile, for the spiced mackerel, preheat the grill to its highest setting. Score the skin of each mackerel three times on each side using a sharp knife. Meanwhile, for the spiced mackerel, preheat the grill to its highest setting. Score the skin of each mackerel three times on each side using a sharp knife. Preheat the grill to high. Preheat the grill to high. Mix all of the remaining spiced mackerel ingredients together in a bowl to form a thick, spiced butter and season well with sea salt and freshly ground black pepper. Rub the butter over the mackerel fillets, then grill for 4-5 minutes, turning once, or until just cooked through. Mix all of the remaining spiced mackerel ingredients together in a bowl to form a thick, spiced butter and season well with sea salt and freshly ground black pepper. Rub the butter over the mackerel fillets, then grill for 4-5 minutes, turning once, or until just cooked through. To finish the horseradish potatoes, transfer them to a mixing bowl. Stir in the shallots, soured cream and creamed horseradish and season, to taste, with salt and freshly ground black pepper. Stir in the chives. To finish the horseradish potatoes, transfer them to a mixing bowl. Stir in the shallots, soured cream and creamed horseradish and season, to taste, with salt and freshly ground black pepper. Stir in the chives. As soon as the mackerel are cooked, transfer to serving plates and spoon the horseradish potatoes alongside. As soon as the mackerel are cooked, transfer to serving plates and spoon the horseradish potatoes alongside."
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} | 34dff598e52f680e101da734fa38c4889f7ef5a1649355806dd57c6fafe5dce2 | Cheddar cheese soufflé recipe
An average of 5.0 out of 5 stars from 1 rating 20g/½oz butter 15g/½oz plain flour½ tsp Dijon mustardpinch cayenne pepper150ml/5½fl oz milk1 tbsp double cream55g/2oz cheddar cheese, gratedsalt and freshly ground black pepper2 free-range eggs, separated 20g/½oz butter 15g/½oz plain flour ½ tsp Dijon mustard pinch cayenne pepper 150ml/5½fl oz milk 1 tbsp double cream 55g/2oz cheddar cheese, grated salt and freshly ground black pepper 2 free-range eggs, separated Method Preheat the oven to 225C/425F/Gas 7 and place a baking sheet into the oven to heat up.Melt the butter in a small saucepan. Brush two ramekins with a little of the melted butter and place in the fridge.Add the plain flour to the pan with the remaining melted butter and stir until combined. Add the Dijon mustard and cayenne pepper and stir.Gradually add the milk and cream and cook over a low heat, stirring continuously, until the mixture is thick and smooth. Allow to boil for two minutes, or until the mixture starts to leave the edges of the pan.Remove from the heat and stir in the cheese, salt and freshly ground black pepper and egg yolks. Leave to cool slightly.Place the egg whites into a large bowl and whisk until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cheese mixture and spoon into the prepared ramekins.Place the ramekins onto the hot baking sheet in the oven and bake for 8-10 minutes, or until well-risen and golden-brown on top. Serve immediately. Preheat the oven to 225C/425F/Gas 7 and place a baking sheet into the oven to heat up. Preheat the oven to 225C/425F/Gas 7 and place a baking sheet into the oven to heat up. Melt the butter in a small saucepan. Brush two ramekins with a little of the melted butter and place in the fridge. Melt the butter in a small saucepan. Brush two ramekins with a little of the melted butter and place in the fridge. Add the plain flour to the pan with the remaining melted butter and stir until combined. Add the Dijon mustard and cayenne pepper and stir. Add the plain flour to the pan with the remaining melted butter and stir until combined. Add the Dijon mustard and cayenne pepper and stir. Gradually add the milk and cream and cook over a low heat, stirring continuously, until the mixture is thick and smooth. Allow to boil for two minutes, or until the mixture starts to leave the edges of the pan. Gradually add the milk and cream and cook over a low heat, stirring continuously, until the mixture is thick and smooth. Allow to boil for two minutes, or until the mixture starts to leave the edges of the pan. Remove from the heat and stir in the cheese, salt and freshly ground black pepper and egg yolks. Leave to cool slightly. Remove from the heat and stir in the cheese, salt and freshly ground black pepper and egg yolks. Leave to cool slightly. Place the egg whites into a large bowl and whisk until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cheese mixture and spoon into the prepared ramekins. Place the egg whites into a large bowl and whisk until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cheese mixture and spoon into the prepared ramekins. Place the ramekins onto the hot baking sheet in the oven and bake for 8-10 minutes, or until well-risen and golden-brown on top. Serve immediately. Place the ramekins onto the hot baking sheet in the oven and bake for 8-10 minutes, or until well-risen and golden-brown on top. Serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/cheddarcheesesouffle_88285",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Cheddar cheese soufflé recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 20g/½oz butter 15g/½oz plain flour½ tsp Dijon mustardpinch cayenne pepper150ml/5½fl oz milk1 tbsp double cream55g/2oz cheddar cheese, gratedsalt and freshly ground black pepper2 free-range eggs, separated 20g/½oz butter 15g/½oz plain flour ½ tsp Dijon mustard pinch cayenne pepper 150ml/5½fl oz milk 1 tbsp double cream 55g/2oz cheddar cheese, grated salt and freshly ground black pepper 2 free-range eggs, separated Method Preheat the oven to 225C/425F/Gas 7 and place a baking sheet into the oven to heat up.Melt the butter in a small saucepan. Brush two ramekins with a little of the melted butter and place in the fridge.Add the plain flour to the pan with the remaining melted butter and stir until combined. Add the Dijon mustard and cayenne pepper and stir.Gradually add the milk and cream and cook over a low heat, stirring continuously, until the mixture is thick and smooth. Allow to boil for two minutes, or until the mixture starts to leave the edges of the pan.Remove from the heat and stir in the cheese, salt and freshly ground black pepper and egg yolks. Leave to cool slightly.Place the egg whites into a large bowl and whisk until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cheese mixture and spoon into the prepared ramekins.Place the ramekins onto the hot baking sheet in the oven and bake for 8-10 minutes, or until well-risen and golden-brown on top. Serve immediately. Preheat the oven to 225C/425F/Gas 7 and place a baking sheet into the oven to heat up. Preheat the oven to 225C/425F/Gas 7 and place a baking sheet into the oven to heat up. Melt the butter in a small saucepan. Brush two ramekins with a little of the melted butter and place in the fridge. Melt the butter in a small saucepan. Brush two ramekins with a little of the melted butter and place in the fridge. Add the plain flour to the pan with the remaining melted butter and stir until combined. Add the Dijon mustard and cayenne pepper and stir. Add the plain flour to the pan with the remaining melted butter and stir until combined. Add the Dijon mustard and cayenne pepper and stir. Gradually add the milk and cream and cook over a low heat, stirring continuously, until the mixture is thick and smooth. Allow to boil for two minutes, or until the mixture starts to leave the edges of the pan. Gradually add the milk and cream and cook over a low heat, stirring continuously, until the mixture is thick and smooth. Allow to boil for two minutes, or until the mixture starts to leave the edges of the pan. Remove from the heat and stir in the cheese, salt and freshly ground black pepper and egg yolks. Leave to cool slightly. Remove from the heat and stir in the cheese, salt and freshly ground black pepper and egg yolks. Leave to cool slightly. Place the egg whites into a large bowl and whisk until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cheese mixture and spoon into the prepared ramekins. Place the egg whites into a large bowl and whisk until stiff peaks form when the whisk is removed. Fold the whisked egg whites into the cheese mixture and spoon into the prepared ramekins. Place the ramekins onto the hot baking sheet in the oven and bake for 8-10 minutes, or until well-risen and golden-brown on top. Serve immediately. Place the ramekins onto the hot baking sheet in the oven and bake for 8-10 minutes, or until well-risen and golden-brown on top. Serve immediately."
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} | 3711776f26181633007a5b7ffe3439a2f12096332dfed85fa45135a584aadaf6 | Chargrilled chicken with rosemary and parsley-infused tomatoes recipe
An average of 5.0 out of 5 stars from 1 rating 1 skinless chicken breast 1 tbsp olive oil1 tbsp chopped fresh parsley1 sprig fresh rosemary, choppedsalt and freshly ground black pepper 1 skinless chicken breast 1 tbsp olive oil 1 tbsp chopped fresh parsley 1 sprig fresh rosemary, chopped salt and freshly ground black pepper 1 tbsp olive oil½ onion, sliced1 garlic clove, chopped4 canned plum tomatoes, drained, choppedsalt and freshly ground black pepper1 sprig fresh rosemary, choppedsmall handful chopped fresh parsley 1 tbsp olive oil ½ onion, sliced 1 garlic clove, chopped 4 canned plum tomatoes, drained, chopped salt and freshly ground black pepper 1 sprig fresh rosemary, chopped small handful chopped fresh parsley Method For the chicken, place the chicken breast between two sheets of cling film and flatten to 1cm/½in thick with a rolling pin. Discard the cling film.Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the chicken and fry for 2-3 minutes on each side, or until completely cooked through.For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the garlic and fry for one minute. Add the chopped tomatoes, salt and freshly ground black pepper, rosemary and parsley and simmer for three minutes.To serve, spoon the tomatoes onto a serving plate and top with the chicken breast. For the chicken, place the chicken breast between two sheets of cling film and flatten to 1cm/½in thick with a rolling pin. Discard the cling film. For the chicken, place the chicken breast between two sheets of cling film and flatten to 1cm/½in thick with a rolling pin. Discard the cling film. Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the chicken and fry for 2-3 minutes on each side, or until completely cooked through. Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the chicken and fry for 2-3 minutes on each side, or until completely cooked through. For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the garlic and fry for one minute. Add the chopped tomatoes, salt and freshly ground black pepper, rosemary and parsley and simmer for three minutes. For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the garlic and fry for one minute. Add the chopped tomatoes, salt and freshly ground black pepper, rosemary and parsley and simmer for three minutes. To serve, spoon the tomatoes onto a serving plate and top with the chicken breast. To serve, spoon the tomatoes onto a serving plate and top with the chicken breast. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/chargrilledchickenwi_88278",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Chargrilled chicken with rosemary and parsley-infused tomatoes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 1 skinless chicken breast 1 tbsp olive oil1 tbsp chopped fresh parsley1 sprig fresh rosemary, choppedsalt and freshly ground black pepper 1 skinless chicken breast 1 tbsp olive oil 1 tbsp chopped fresh parsley 1 sprig fresh rosemary, chopped salt and freshly ground black pepper 1 tbsp olive oil½ onion, sliced1 garlic clove, chopped4 canned plum tomatoes, drained, choppedsalt and freshly ground black pepper1 sprig fresh rosemary, choppedsmall handful chopped fresh parsley 1 tbsp olive oil ½ onion, sliced 1 garlic clove, chopped 4 canned plum tomatoes, drained, chopped salt and freshly ground black pepper 1 sprig fresh rosemary, chopped small handful chopped fresh parsley Method For the chicken, place the chicken breast between two sheets of cling film and flatten to 1cm/½in thick with a rolling pin. Discard the cling film.Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the chicken and fry for 2-3 minutes on each side, or until completely cooked through.For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the garlic and fry for one minute. Add the chopped tomatoes, salt and freshly ground black pepper, rosemary and parsley and simmer for three minutes.To serve, spoon the tomatoes onto a serving plate and top with the chicken breast. For the chicken, place the chicken breast between two sheets of cling film and flatten to 1cm/½in thick with a rolling pin. Discard the cling film. For the chicken, place the chicken breast between two sheets of cling film and flatten to 1cm/½in thick with a rolling pin. Discard the cling film. Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the chicken and fry for 2-3 minutes on each side, or until completely cooked through. Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the chicken and fry for 2-3 minutes on each side, or until completely cooked through. For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the garlic and fry for one minute. Add the chopped tomatoes, salt and freshly ground black pepper, rosemary and parsley and simmer for three minutes. For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the garlic and fry for one minute. Add the chopped tomatoes, salt and freshly ground black pepper, rosemary and parsley and simmer for three minutes. To serve, spoon the tomatoes onto a serving plate and top with the chicken breast. To serve, spoon the tomatoes onto a serving plate and top with the chicken breast."
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} | 4acec7053e2eba5cd58b19a5183909519e136f2660a27a2ec70eb17c833c34c8 | Penne with spicy roasted pepper sauce recipe
An average of 4.0 out of 5 stars from 1 rating 3 roasted red peppers from a jar, drained2 garlic cloves, choppedpinch dried chilli flakes1 tbsp tomato purée2-3 tbsp olive oilpinch dried oreganodash Tabasco saucesalt and freshly ground black pepper125g/4½oz fresh penne pastagrated pecorino, to servefresh basil leaves, to garnish 3 roasted red peppers from a jar, drained 2 garlic cloves, chopped pinch dried chilli flakes 1 tbsp tomato purée 2-3 tbsp olive oil pinch dried oregano dash Tabasco sauce salt and freshly ground black pepper 125g/4½oz fresh penne pasta grated pecorino, to serve fresh basil leaves, to garnish Method Place the roasted red peppers, garlic, chilli flakes, tomato purée, olive oil, oregano, Tabasco, salt and freshly ground black pepper into a mini blender and blend until almost smooth. Set aside.Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the roasted pepper sauce to the hot pasta and stir well.To serve, spoon into a serving bowl, scatter with grated pecorino and garnish with basil leaves. Place the roasted red peppers, garlic, chilli flakes, tomato purée, olive oil, oregano, Tabasco, salt and freshly ground black pepper into a mini blender and blend until almost smooth. Set aside. Place the roasted red peppers, garlic, chilli flakes, tomato purée, olive oil, oregano, Tabasco, salt and freshly ground black pepper into a mini blender and blend until almost smooth. Set aside. Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the roasted pepper sauce to the hot pasta and stir well. Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the roasted pepper sauce to the hot pasta and stir well. To serve, spoon into a serving bowl, scatter with grated pecorino and garnish with basil leaves. To serve, spoon into a serving bowl, scatter with grated pecorino and garnish with basil leaves. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pennewithroastedpepp_88288",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Penne with spicy roasted pepper sauce recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating 3 roasted red peppers from a jar, drained2 garlic cloves, choppedpinch dried chilli flakes1 tbsp tomato purée2-3 tbsp olive oilpinch dried oreganodash Tabasco saucesalt and freshly ground black pepper125g/4½oz fresh penne pastagrated pecorino, to servefresh basil leaves, to garnish 3 roasted red peppers from a jar, drained 2 garlic cloves, chopped pinch dried chilli flakes 1 tbsp tomato purée 2-3 tbsp olive oil pinch dried oregano dash Tabasco sauce salt and freshly ground black pepper 125g/4½oz fresh penne pasta grated pecorino, to serve fresh basil leaves, to garnish Method Place the roasted red peppers, garlic, chilli flakes, tomato purée, olive oil, oregano, Tabasco, salt and freshly ground black pepper into a mini blender and blend until almost smooth. Set aside.Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the roasted pepper sauce to the hot pasta and stir well.To serve, spoon into a serving bowl, scatter with grated pecorino and garnish with basil leaves. Place the roasted red peppers, garlic, chilli flakes, tomato purée, olive oil, oregano, Tabasco, salt and freshly ground black pepper into a mini blender and blend until almost smooth. Set aside. Place the roasted red peppers, garlic, chilli flakes, tomato purée, olive oil, oregano, Tabasco, salt and freshly ground black pepper into a mini blender and blend until almost smooth. Set aside. Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the roasted pepper sauce to the hot pasta and stir well. Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the roasted pepper sauce to the hot pasta and stir well. To serve, spoon into a serving bowl, scatter with grated pecorino and garnish with basil leaves. To serve, spoon into a serving bowl, scatter with grated pecorino and garnish with basil leaves."
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} | 0bdc7653aedb75f96d7950155b33ed6209c7251a64ca1ae0f705c2aca8da84f4 | Steak, salt baked carrots, truffle vinaigrette recipe
Roasted sirloin steak on the bone, salt baked carrots, black truffle vinaigrette An average of 0.0 out of 5 stars from 0 ratings A decadent steak supper served with brightly coloured heritage carrots and a vinaigrette made with roasting juices and flecks of black truffle. dash oil2 x 800g/1lb 12oz sirloin steak on the bone 1 head garlic, broken into cloves and peeled1 bunch thyme, leaves and stalks 50ml/2fl oz Madeira 30g/1oz unsalted butter salt and freshly ground black pepper dash oil 2 x 800g/1lb 12oz sirloin steak on the bone 1 head garlic, broken into cloves and peeled 1 bunch thyme, leaves and stalks 50ml/2fl oz Madeira 30g/1oz unsalted butter salt and freshly ground black pepper 1 tbsp olive oil1 tbsp truffel oil2 tsp sherry vinegar 1 fresh black truffle, finely chopped 1 tbsp finely chopped chives reserved meat resting juices (from above) 1 tbsp olive oil 1 tbsp truffel oil 2 tsp sherry vinegar 1 fresh black truffle, finely chopped 1 tbsp finely chopped chives reserved meat resting juices (from above) 250g/9oz rock salt 500g/1lb 2oz plain flour 12 long multi-coloured heritage carrots, scrubbed but not peeled 250g/9oz rock salt 500g/1lb 2oz plain flour 12 long multi-coloured heritage carrots, scrubbed but not peeled 5 orange carrots, peeled and chopped 80g/3oz unsalted butter 1 stalk tarragon with leaves 5 orange carrots, peeled and chopped 80g/3oz unsalted butter 1 stalk tarragon with leaves Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a hot ovenproof pan and fry the steaks to brown on both sides. Add the garlic and thyme and transfer to the oven to roast for 25–30 minutes. Remove from the oven, add the Madeira and the butter to the pan stirring and scrapping the sides well. Coat the steaks in the glaze thoroughly and set aside on a warm plate to rest. Remove the garlic and thyme and reserve the juices.To make the black truffle vinaigrette, whisk together the oils and vinegar in a bowl, add the finely chopped truffle, chives and meat juices. Season with salt and freshly ground black pepper.To make the salt-baked carrots, blend the salt, flour and 250ml/9fl oz of water in a food processor until dough. Remove and roll it out. Wrap the carrots in the salt dough and bake for 30 minutes. Remove from the oven and allow to cool in the pastry. To make the purée, simmer the carrots in a pan over a gentle heat with the butter, tarragon and 400ml/14fl oz water until tender. Once cooked, put into a food processor and blend into a smooth purée. To serve, remove the carrots from the salt dough. Slice the beef thickly and place between four plates. Serve the carrots whole alongside, spoon over the purée and dress with the vinaigrette. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a hot ovenproof pan and fry the steaks to brown on both sides. Add the garlic and thyme and transfer to the oven to roast for 25–30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a hot ovenproof pan and fry the steaks to brown on both sides. Add the garlic and thyme and transfer to the oven to roast for 25–30 minutes. Remove from the oven, add the Madeira and the butter to the pan stirring and scrapping the sides well. Coat the steaks in the glaze thoroughly and set aside on a warm plate to rest. Remove the garlic and thyme and reserve the juices. Remove from the oven, add the Madeira and the butter to the pan stirring and scrapping the sides well. Coat the steaks in the glaze thoroughly and set aside on a warm plate to rest. Remove the garlic and thyme and reserve the juices. To make the black truffle vinaigrette, whisk together the oils and vinegar in a bowl, add the finely chopped truffle, chives and meat juices. Season with salt and freshly ground black pepper. To make the black truffle vinaigrette, whisk together the oils and vinegar in a bowl, add the finely chopped truffle, chives and meat juices. Season with salt and freshly ground black pepper. To make the salt-baked carrots, blend the salt, flour and 250ml/9fl oz of water in a food processor until dough. Remove and roll it out. Wrap the carrots in the salt dough and bake for 30 minutes. Remove from the oven and allow to cool in the pastry. To make the salt-baked carrots, blend the salt, flour and 250ml/9fl oz of water in a food processor until dough. Remove and roll it out. Wrap the carrots in the salt dough and bake for 30 minutes. Remove from the oven and allow to cool in the pastry. To make the purée, simmer the carrots in a pan over a gentle heat with the butter, tarragon and 400ml/14fl oz water until tender. Once cooked, put into a food processor and blend into a smooth purée. To make the purée, simmer the carrots in a pan over a gentle heat with the butter, tarragon and 400ml/14fl oz water until tender. Once cooked, put into a food processor and blend into a smooth purée. To serve, remove the carrots from the salt dough. Slice the beef thickly and place between four plates. Serve the carrots whole alongside, spoon over the purée and dress with the vinaigrette. To serve, remove the carrots from the salt dough. Slice the beef thickly and place between four plates. Serve the carrots whole alongside, spoon over the purée and dress with the vinaigrette. | {
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"content": "Roasted sirloin steak on the bone, salt baked carrots, black truffle vinaigrette An average of 0.0 out of 5 stars from 0 ratings A decadent steak supper served with brightly coloured heritage carrots and a vinaigrette made with roasting juices and flecks of black truffle. dash oil2 x 800g/1lb 12oz sirloin steak on the bone 1 head garlic, broken into cloves and peeled1 bunch thyme, leaves and stalks 50ml/2fl oz Madeira 30g/1oz unsalted butter salt and freshly ground black pepper dash oil 2 x 800g/1lb 12oz sirloin steak on the bone 1 head garlic, broken into cloves and peeled 1 bunch thyme, leaves and stalks 50ml/2fl oz Madeira 30g/1oz unsalted butter salt and freshly ground black pepper 1 tbsp olive oil1 tbsp truffel oil2 tsp sherry vinegar 1 fresh black truffle, finely chopped 1 tbsp finely chopped chives reserved meat resting juices (from above) 1 tbsp olive oil 1 tbsp truffel oil 2 tsp sherry vinegar 1 fresh black truffle, finely chopped 1 tbsp finely chopped chives reserved meat resting juices (from above) 250g/9oz rock salt 500g/1lb 2oz plain flour 12 long multi-coloured heritage carrots, scrubbed but not peeled 250g/9oz rock salt 500g/1lb 2oz plain flour 12 long multi-coloured heritage carrots, scrubbed but not peeled 5 orange carrots, peeled and chopped 80g/3oz unsalted butter 1 stalk tarragon with leaves 5 orange carrots, peeled and chopped 80g/3oz unsalted butter 1 stalk tarragon with leaves Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a hot ovenproof pan and fry the steaks to brown on both sides. Add the garlic and thyme and transfer to the oven to roast for 25–30 minutes. Remove from the oven, add the Madeira and the butter to the pan stirring and scrapping the sides well. Coat the steaks in the glaze thoroughly and set aside on a warm plate to rest. Remove the garlic and thyme and reserve the juices.To make the black truffle vinaigrette, whisk together the oils and vinegar in a bowl, add the finely chopped truffle, chives and meat juices. Season with salt and freshly ground black pepper.To make the salt-baked carrots, blend the salt, flour and 250ml/9fl oz of water in a food processor until dough. Remove and roll it out. Wrap the carrots in the salt dough and bake for 30 minutes. Remove from the oven and allow to cool in the pastry. To make the purée, simmer the carrots in a pan over a gentle heat with the butter, tarragon and 400ml/14fl oz water until tender. Once cooked, put into a food processor and blend into a smooth purée. To serve, remove the carrots from the salt dough. Slice the beef thickly and place between four plates. Serve the carrots whole alongside, spoon over the purée and dress with the vinaigrette. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a hot ovenproof pan and fry the steaks to brown on both sides. Add the garlic and thyme and transfer to the oven to roast for 25–30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a hot ovenproof pan and fry the steaks to brown on both sides. Add the garlic and thyme and transfer to the oven to roast for 25–30 minutes. Remove from the oven, add the Madeira and the butter to the pan stirring and scrapping the sides well. Coat the steaks in the glaze thoroughly and set aside on a warm plate to rest. Remove the garlic and thyme and reserve the juices. Remove from the oven, add the Madeira and the butter to the pan stirring and scrapping the sides well. Coat the steaks in the glaze thoroughly and set aside on a warm plate to rest. Remove the garlic and thyme and reserve the juices. To make the black truffle vinaigrette, whisk together the oils and vinegar in a bowl, add the finely chopped truffle, chives and meat juices. Season with salt and freshly ground black pepper. To make the black truffle vinaigrette, whisk together the oils and vinegar in a bowl, add the finely chopped truffle, chives and meat juices. Season with salt and freshly ground black pepper. To make the salt-baked carrots, blend the salt, flour and 250ml/9fl oz of water in a food processor until dough. Remove and roll it out. Wrap the carrots in the salt dough and bake for 30 minutes. Remove from the oven and allow to cool in the pastry. To make the salt-baked carrots, blend the salt, flour and 250ml/9fl oz of water in a food processor until dough. Remove and roll it out. Wrap the carrots in the salt dough and bake for 30 minutes. Remove from the oven and allow to cool in the pastry. To make the purée, simmer the carrots in a pan over a gentle heat with the butter, tarragon and 400ml/14fl oz water until tender. Once cooked, put into a food processor and blend into a smooth purée. To make the purée, simmer the carrots in a pan over a gentle heat with the butter, tarragon and 400ml/14fl oz water until tender. Once cooked, put into a food processor and blend into a smooth purée. To serve, remove the carrots from the salt dough. Slice the beef thickly and place between four plates. Serve the carrots whole alongside, spoon over the purée and dress with the vinaigrette. To serve, remove the carrots from the salt dough. Slice the beef thickly and place between four plates. Serve the carrots whole alongside, spoon over the purée and dress with the vinaigrette."
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} | b464fab06b92a218addfbd73372a5b986d6bb169f529cdd2d53a5a223e01ce15 | Turkish delight vodka recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkish_delight_vodka_46331_16x9.jpg Make an easy gift for Christmas with this two-ingredient recipe – simply choose your favourite type of Turkish delight. Equipment and preparation: You will need a 1 litre/1¾ pint glass jar (such as a Kilner jar) or bottle. 200g/7oz Turkish delight (a mixture of rose and lemon, or just rose if you like the taste) 700ml/1¼ pint vodka 200g/7oz Turkish delight (a mixture of rose and lemon, or just rose if you like the taste) 700ml/1¼ pint vodka Method Rinse the Turkish delight under running water to wash the sugar off (otherwise the liquid goes very cloudy) and pop it into a clean jar. Pour over the vodka, put the lid on and give it a gentle shake. Leave it for at least a week – it needs a bit of time to get that delightful flavour infused. When it’s got the right amount of Turkish delight taste for you, strain the liquid into a jug before pouring back into the jar or into a clean bottle. Seal and store in the fridge. To serve, add some Turkish delight vodka to a glass with crushed ice and top up with soda water and a twist of lemon peel. Alternatively, use it to make a killer martini garnished with a sprinkling of dried rose petals and a twist of lemon peel. Rinse the Turkish delight under running water to wash the sugar off (otherwise the liquid goes very cloudy) and pop it into a clean jar. Pour over the vodka, put the lid on and give it a gentle shake. Rinse the Turkish delight under running water to wash the sugar off (otherwise the liquid goes very cloudy) and pop it into a clean jar. Pour over the vodka, put the lid on and give it a gentle shake. Leave it for at least a week – it needs a bit of time to get that delightful flavour infused. Leave it for at least a week – it needs a bit of time to get that delightful flavour infused. When it’s got the right amount of Turkish delight taste for you, strain the liquid into a jug before pouring back into the jar or into a clean bottle. Seal and store in the fridge. When it’s got the right amount of Turkish delight taste for you, strain the liquid into a jug before pouring back into the jar or into a clean bottle. Seal and store in the fridge. To serve, add some Turkish delight vodka to a glass with crushed ice and top up with soda water and a twist of lemon peel. Alternatively, use it to make a killer martini garnished with a sprinkling of dried rose petals and a twist of lemon peel. To serve, add some Turkish delight vodka to a glass with crushed ice and top up with soda water and a twist of lemon peel. Alternatively, use it to make a killer martini garnished with a sprinkling of dried rose petals and a twist of lemon peel. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkish_delight_vodka_46331_16x9.jpg Make an easy gift for Christmas with this two-ingredient recipe – simply choose your favourite type of Turkish delight. Equipment and preparation: You will need a 1 litre/1¾ pint glass jar (such as a Kilner jar) or bottle. 200g/7oz Turkish delight (a mixture of rose and lemon, or just rose if you like the taste) 700ml/1¼ pint vodka 200g/7oz Turkish delight (a mixture of rose and lemon, or just rose if you like the taste) 700ml/1¼ pint vodka Method Rinse the Turkish delight under running water to wash the sugar off (otherwise the liquid goes very cloudy) and pop it into a clean jar. Pour over the vodka, put the lid on and give it a gentle shake. Leave it for at least a week – it needs a bit of time to get that delightful flavour infused. When it’s got the right amount of Turkish delight taste for you, strain the liquid into a jug before pouring back into the jar or into a clean bottle. Seal and store in the fridge. To serve, add some Turkish delight vodka to a glass with crushed ice and top up with soda water and a twist of lemon peel. Alternatively, use it to make a killer martini garnished with a sprinkling of dried rose petals and a twist of lemon peel. Rinse the Turkish delight under running water to wash the sugar off (otherwise the liquid goes very cloudy) and pop it into a clean jar. Pour over the vodka, put the lid on and give it a gentle shake. Rinse the Turkish delight under running water to wash the sugar off (otherwise the liquid goes very cloudy) and pop it into a clean jar. Pour over the vodka, put the lid on and give it a gentle shake. Leave it for at least a week – it needs a bit of time to get that delightful flavour infused. Leave it for at least a week – it needs a bit of time to get that delightful flavour infused. When it’s got the right amount of Turkish delight taste for you, strain the liquid into a jug before pouring back into the jar or into a clean bottle. Seal and store in the fridge. When it’s got the right amount of Turkish delight taste for you, strain the liquid into a jug before pouring back into the jar or into a clean bottle. Seal and store in the fridge. To serve, add some Turkish delight vodka to a glass with crushed ice and top up with soda water and a twist of lemon peel. Alternatively, use it to make a killer martini garnished with a sprinkling of dried rose petals and a twist of lemon peel. To serve, add some Turkish delight vodka to a glass with crushed ice and top up with soda water and a twist of lemon peel. Alternatively, use it to make a killer martini garnished with a sprinkling of dried rose petals and a twist of lemon peel."
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} | f32b42047bcf5d5f939a134f14dd83bd5c80f06d60344024d9633e2eef0008bf | Clementine and passion fruit meringue roulade recipe
An average of 4.9 out of 5 stars from 7 ratings A clementine curd adds a festive touch to this soft, sweet roulade, full of pillowy cream and passion fruit. 4 clementines, zest and juice40g/1½oz caster sugar2 free-range eggs50g/1¾oz unsalted butter, cubed 4 clementines, zest and juice 40g/1½oz caster sugar 2 free-range eggs 50g/1¾oz unsalted butter, cubed 6 free-range egg whites350g/12oz caster sugaricing sugar, for dusting 6 free-range egg whites 350g/12oz caster sugar icing sugar, for dusting 300ml/10fl oz double cream25ml/1fl oz orange liqueur6 ripe passion fruit, halvedfew fresh rosemary sprigs250g/9oz clotted cream 300ml/10fl oz double cream 25ml/1fl oz orange liqueur 6 ripe passion fruit, halved few fresh rosemary sprigs 250g/9oz clotted cream Method To make the curd, bring a small pan of water to a simmer. Put the clementine zest and juice, sugar and eggs in a heatproof bowl and whisk together. Add the cubed butter and place over the pan of simmering water. Whisk for about 10 minutes until the curd thickens. Set aside to cool.To make the meringue, preheat the oven to 200C/180C Fan/Gas 6. Line a shallow-lipped 36x30cm/14x12in baking tray with baking parchment, ensuring it comes up the sides.Put the egg whites in a large, clean mixing bowl and whisk to stiff peaks with an electric whisk, then slowly whisk in the caster sugar until combined, being careful not to overmix.Spread the meringue evenly over the prepared baking tray and bake for 10 minutes, then reduce the oven to its lowest temperature and continue to bake for a further 15 minutes.Remove the meringue from the oven and allow to cool slightly. Place a piece of baking parchment on the work surface, dust lightly with icing sugar, then turn the roulade out onto the paper, crust-side down. Carefully peel away the baking paper and allow to cool. To assemble, spread the clementine curd over the surface of the meringue. Whip the double cream and orange liqueur to soft peaks with an electric whisk, then spread over the curd. Spread the juice and seeds of the passion fruit over the cream. Take one short end of the baking parchment roll up the meringue to form a roulade.Place the finished roulade on a serving plate, dust with more icing sugar and decorate with the rosemary sprigs. Serve with clotted cream. To make the curd, bring a small pan of water to a simmer. Put the clementine zest and juice, sugar and eggs in a heatproof bowl and whisk together. Add the cubed butter and place over the pan of simmering water. Whisk for about 10 minutes until the curd thickens. Set aside to cool. To make the curd, bring a small pan of water to a simmer. Put the clementine zest and juice, sugar and eggs in a heatproof bowl and whisk together. Add the cubed butter and place over the pan of simmering water. Whisk for about 10 minutes until the curd thickens. Set aside to cool. To make the meringue, preheat the oven to 200C/180C Fan/Gas 6. Line a shallow-lipped 36x30cm/14x12in baking tray with baking parchment, ensuring it comes up the sides. To make the meringue, preheat the oven to 200C/180C Fan/Gas 6. Line a shallow-lipped 36x30cm/14x12in baking tray with baking parchment, ensuring it comes up the sides. Put the egg whites in a large, clean mixing bowl and whisk to stiff peaks with an electric whisk, then slowly whisk in the caster sugar until combined, being careful not to overmix. Put the egg whites in a large, clean mixing bowl and whisk to stiff peaks with an electric whisk, then slowly whisk in the caster sugar until combined, being careful not to overmix. Spread the meringue evenly over the prepared baking tray and bake for 10 minutes, then reduce the oven to its lowest temperature and continue to bake for a further 15 minutes. Spread the meringue evenly over the prepared baking tray and bake for 10 minutes, then reduce the oven to its lowest temperature and continue to bake for a further 15 minutes. Remove the meringue from the oven and allow to cool slightly. Place a piece of baking parchment on the work surface, dust lightly with icing sugar, then turn the roulade out onto the paper, crust-side down. Carefully peel away the baking paper and allow to cool. Remove the meringue from the oven and allow to cool slightly. Place a piece of baking parchment on the work surface, dust lightly with icing sugar, then turn the roulade out onto the paper, crust-side down. Carefully peel away the baking paper and allow to cool. To assemble, spread the clementine curd over the surface of the meringue. Whip the double cream and orange liqueur to soft peaks with an electric whisk, then spread over the curd. Spread the juice and seeds of the passion fruit over the cream. Take one short end of the baking parchment roll up the meringue to form a roulade. To assemble, spread the clementine curd over the surface of the meringue. Whip the double cream and orange liqueur to soft peaks with an electric whisk, then spread over the curd. Spread the juice and seeds of the passion fruit over the cream. Take one short end of the baking parchment roll up the meringue to form a roulade. Place the finished roulade on a serving plate, dust with more icing sugar and decorate with the rosemary sprigs. Serve with clotted cream. Place the finished roulade on a serving plate, dust with more icing sugar and decorate with the rosemary sprigs. Serve with clotted cream. | {
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"title": "Clementine and passion fruit meringue roulade recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings A clementine curd adds a festive touch to this soft, sweet roulade, full of pillowy cream and passion fruit. 4 clementines, zest and juice40g/1½oz caster sugar2 free-range eggs50g/1¾oz unsalted butter, cubed 4 clementines, zest and juice 40g/1½oz caster sugar 2 free-range eggs 50g/1¾oz unsalted butter, cubed 6 free-range egg whites350g/12oz caster sugaricing sugar, for dusting 6 free-range egg whites 350g/12oz caster sugar icing sugar, for dusting 300ml/10fl oz double cream25ml/1fl oz orange liqueur6 ripe passion fruit, halvedfew fresh rosemary sprigs250g/9oz clotted cream 300ml/10fl oz double cream 25ml/1fl oz orange liqueur 6 ripe passion fruit, halved few fresh rosemary sprigs 250g/9oz clotted cream Method To make the curd, bring a small pan of water to a simmer. Put the clementine zest and juice, sugar and eggs in a heatproof bowl and whisk together. Add the cubed butter and place over the pan of simmering water. Whisk for about 10 minutes until the curd thickens. Set aside to cool.To make the meringue, preheat the oven to 200C/180C Fan/Gas 6. Line a shallow-lipped 36x30cm/14x12in baking tray with baking parchment, ensuring it comes up the sides.Put the egg whites in a large, clean mixing bowl and whisk to stiff peaks with an electric whisk, then slowly whisk in the caster sugar until combined, being careful not to overmix.Spread the meringue evenly over the prepared baking tray and bake for 10 minutes, then reduce the oven to its lowest temperature and continue to bake for a further 15 minutes.Remove the meringue from the oven and allow to cool slightly. Place a piece of baking parchment on the work surface, dust lightly with icing sugar, then turn the roulade out onto the paper, crust-side down. Carefully peel away the baking paper and allow to cool. To assemble, spread the clementine curd over the surface of the meringue. Whip the double cream and orange liqueur to soft peaks with an electric whisk, then spread over the curd. Spread the juice and seeds of the passion fruit over the cream. Take one short end of the baking parchment roll up the meringue to form a roulade.Place the finished roulade on a serving plate, dust with more icing sugar and decorate with the rosemary sprigs. Serve with clotted cream. To make the curd, bring a small pan of water to a simmer. Put the clementine zest and juice, sugar and eggs in a heatproof bowl and whisk together. Add the cubed butter and place over the pan of simmering water. Whisk for about 10 minutes until the curd thickens. Set aside to cool. To make the curd, bring a small pan of water to a simmer. Put the clementine zest and juice, sugar and eggs in a heatproof bowl and whisk together. Add the cubed butter and place over the pan of simmering water. Whisk for about 10 minutes until the curd thickens. Set aside to cool. To make the meringue, preheat the oven to 200C/180C Fan/Gas 6. Line a shallow-lipped 36x30cm/14x12in baking tray with baking parchment, ensuring it comes up the sides. To make the meringue, preheat the oven to 200C/180C Fan/Gas 6. Line a shallow-lipped 36x30cm/14x12in baking tray with baking parchment, ensuring it comes up the sides. Put the egg whites in a large, clean mixing bowl and whisk to stiff peaks with an electric whisk, then slowly whisk in the caster sugar until combined, being careful not to overmix. Put the egg whites in a large, clean mixing bowl and whisk to stiff peaks with an electric whisk, then slowly whisk in the caster sugar until combined, being careful not to overmix. Spread the meringue evenly over the prepared baking tray and bake for 10 minutes, then reduce the oven to its lowest temperature and continue to bake for a further 15 minutes. Spread the meringue evenly over the prepared baking tray and bake for 10 minutes, then reduce the oven to its lowest temperature and continue to bake for a further 15 minutes. Remove the meringue from the oven and allow to cool slightly. Place a piece of baking parchment on the work surface, dust lightly with icing sugar, then turn the roulade out onto the paper, crust-side down. Carefully peel away the baking paper and allow to cool. Remove the meringue from the oven and allow to cool slightly. Place a piece of baking parchment on the work surface, dust lightly with icing sugar, then turn the roulade out onto the paper, crust-side down. Carefully peel away the baking paper and allow to cool. To assemble, spread the clementine curd over the surface of the meringue. Whip the double cream and orange liqueur to soft peaks with an electric whisk, then spread over the curd. Spread the juice and seeds of the passion fruit over the cream. Take one short end of the baking parchment roll up the meringue to form a roulade. To assemble, spread the clementine curd over the surface of the meringue. Whip the double cream and orange liqueur to soft peaks with an electric whisk, then spread over the curd. Spread the juice and seeds of the passion fruit over the cream. Take one short end of the baking parchment roll up the meringue to form a roulade. Place the finished roulade on a serving plate, dust with more icing sugar and decorate with the rosemary sprigs. Serve with clotted cream. Place the finished roulade on a serving plate, dust with more icing sugar and decorate with the rosemary sprigs. Serve with clotted cream."
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} | 72ceec17d8d8418b68b4a03ee3598f84d2ca8b1f61567fc15d5e6d68220d27a8 | Cranberry and orange gin recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranberry_orange_gin_56738_16x9.jpg Put a festive spin on your gin with this quick and easy recipe, which makes a lovely gift at Christmas. Equipment and preparation: You will need a 1 litre/1¾ pint glass jar (such as a Kilner jar) or bottle. 200g/7oz frozen cranberries200g/7oz caster sugarpeel of 1 orange, thinly sliced500–700ml/¾–1¼ pint gin 200g/7oz frozen cranberries 200g/7oz caster sugar peel of 1 orange, thinly sliced 500–700ml/¾–1¼ pint gin Method Add the cranberries to your glass jar or bottle.Add the sugar, orange and gin and shake until all the sugar dissolves. Shake gently every day for a week. You can either then decant the gin back into clean bottles or leave it a little longer if you want more flavour.To serve, mix with ice, tonic and a twist of lemon for a festive gin and tonic, or add a dash to a glass of prosecco. Add the cranberries to your glass jar or bottle. Add the cranberries to your glass jar or bottle. Add the sugar, orange and gin and shake until all the sugar dissolves. Add the sugar, orange and gin and shake until all the sugar dissolves. Shake gently every day for a week. You can either then decant the gin back into clean bottles or leave it a little longer if you want more flavour. Shake gently every day for a week. You can either then decant the gin back into clean bottles or leave it a little longer if you want more flavour. To serve, mix with ice, tonic and a twist of lemon for a festive gin and tonic, or add a dash to a glass of prosecco. To serve, mix with ice, tonic and a twist of lemon for a festive gin and tonic, or add a dash to a glass of prosecco. Recipe tips To make as presents, fill a 500ml/18fl oz glass bottle about one-third full with cranberries, add 10 teaspoons of sugar and 10 thin strips of orange, then top up with gin. | {
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"title": "Cranberry and orange gin recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cranberry_orange_gin_56738_16x9.jpg Put a festive spin on your gin with this quick and easy recipe, which makes a lovely gift at Christmas. Equipment and preparation: You will need a 1 litre/1¾ pint glass jar (such as a Kilner jar) or bottle. 200g/7oz frozen cranberries200g/7oz caster sugarpeel of 1 orange, thinly sliced500–700ml/¾–1¼ pint gin 200g/7oz frozen cranberries 200g/7oz caster sugar peel of 1 orange, thinly sliced 500–700ml/¾–1¼ pint gin Method Add the cranberries to your glass jar or bottle.Add the sugar, orange and gin and shake until all the sugar dissolves. Shake gently every day for a week. You can either then decant the gin back into clean bottles or leave it a little longer if you want more flavour.To serve, mix with ice, tonic and a twist of lemon for a festive gin and tonic, or add a dash to a glass of prosecco. Add the cranberries to your glass jar or bottle. Add the cranberries to your glass jar or bottle. Add the sugar, orange and gin and shake until all the sugar dissolves. Add the sugar, orange and gin and shake until all the sugar dissolves. Shake gently every day for a week. You can either then decant the gin back into clean bottles or leave it a little longer if you want more flavour. Shake gently every day for a week. You can either then decant the gin back into clean bottles or leave it a little longer if you want more flavour. To serve, mix with ice, tonic and a twist of lemon for a festive gin and tonic, or add a dash to a glass of prosecco. To serve, mix with ice, tonic and a twist of lemon for a festive gin and tonic, or add a dash to a glass of prosecco. Recipe tips To make as presents, fill a 500ml/18fl oz glass bottle about one-third full with cranberries, add 10 teaspoons of sugar and 10 thin strips of orange, then top up with gin."
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} | ae0e0aca387b0ec786b03ce805704f32b472a5ec0745bbabae3cb07661a81f31 | Crispy chicken and sun-dried tomato spring rolls recipe
An average of 0.0 out of 5 stars from 0 ratings Ken Hom’s spring rolls are bursting with flavour and surprisingly easy to make. 55g/2oz glass noodles225g skinless chicken breast, cut into thin strips2 tsp olive oil1 tbsp finely chopped spring onions2 tbsp finely chopped fresh chives2 tsp finely chopped fresh coriander2 tbsp finely chopped sun-dried tomatoes3 tbsp plain flour3 tbsp water300ml/10fl oz groundnut oil1 pack 22cm/8in banh trang rice paper wrappers1 iceberg lettuce, leaves separated into cups2 tbsp fresh basil leaves, torn 2 tbsp coriander sprigs, leaves left wholesalt and freshly ground pepper 55g/2oz glass noodles 225g skinless chicken breast, cut into thin strips 2 tsp olive oil 1 tbsp finely chopped spring onions 2 tbsp finely chopped fresh chives 2 tsp finely chopped fresh coriander 2 tbsp finely chopped sun-dried tomatoes 3 tbsp plain flour 3 tbsp water 300ml/10fl oz groundnut oil 1 pack 22cm/8in banh trang rice paper wrappers 1 iceberg lettuce, leaves separated into cups 2 tbsp fresh basil leaves, torn 2 tbsp coriander sprigs, leaves left whole salt and freshly ground pepper Method Soak the noodles in warm water for about 15 minutes, or until soft. Drain in a colander and cut them into thirds. Squeeze out any excess moisture in a clean tea towel.Meanwhile, mix the chicken with some salt and pepper, the olive oil, spring onions, chives, coriander and sun-dried tomatoes in a bowl. Add the noodles and mix well. Make a paste by mixing the flour and water together. When you are ready to make the rolls, fill a large bowl with warm water. Dip a rice paper wrapper in the water and let it soften for 1 minute. Remove and drain on a clean tea towel.Place a large spoonful of the filling in the middle of the wrapper and roll the bottom edge over the filling, fold up both sides of the rice paper, and continue to roll to the end. Seal the end with a little of the flour paste mixture. The roll should be compact and tight, about 7.5cm/3in. Place on a clean plate and continue the process until you have used up all the filling.Heat the oil in a wok or large frying-pan over a high heat to smoking point. Turn the heat down to medium and deep-fry the rolls a few at a time, until they are golden-brown. They have a tendency to stick to each other, so only fry a few at a time. Do not attempt to break them apart if they stick together, you can do this after they have been removed from the oil. Drain each batch on kitchen paper. Serve with iceberg lettuce cups, fresh basil and coriander sprigs. Soak the noodles in warm water for about 15 minutes, or until soft. Drain in a colander and cut them into thirds. Squeeze out any excess moisture in a clean tea towel. Soak the noodles in warm water for about 15 minutes, or until soft. Drain in a colander and cut them into thirds. Squeeze out any excess moisture in a clean tea towel. Meanwhile, mix the chicken with some salt and pepper, the olive oil, spring onions, chives, coriander and sun-dried tomatoes in a bowl. Add the noodles and mix well. Meanwhile, mix the chicken with some salt and pepper, the olive oil, spring onions, chives, coriander and sun-dried tomatoes in a bowl. Add the noodles and mix well. Make a paste by mixing the flour and water together. Make a paste by mixing the flour and water together. When you are ready to make the rolls, fill a large bowl with warm water. Dip a rice paper wrapper in the water and let it soften for 1 minute. Remove and drain on a clean tea towel. When you are ready to make the rolls, fill a large bowl with warm water. Dip a rice paper wrapper in the water and let it soften for 1 minute. Remove and drain on a clean tea towel. Place a large spoonful of the filling in the middle of the wrapper and roll the bottom edge over the filling, fold up both sides of the rice paper, and continue to roll to the end. Seal the end with a little of the flour paste mixture. The roll should be compact and tight, about 7.5cm/3in. Place on a clean plate and continue the process until you have used up all the filling. Place a large spoonful of the filling in the middle of the wrapper and roll the bottom edge over the filling, fold up both sides of the rice paper, and continue to roll to the end. Seal the end with a little of the flour paste mixture. The roll should be compact and tight, about 7.5cm/3in. Place on a clean plate and continue the process until you have used up all the filling. Heat the oil in a wok or large frying-pan over a high heat to smoking point. Turn the heat down to medium and deep-fry the rolls a few at a time, until they are golden-brown. They have a tendency to stick to each other, so only fry a few at a time. Do not attempt to break them apart if they stick together, you can do this after they have been removed from the oil. Drain each batch on kitchen paper. Heat the oil in a wok or large frying-pan over a high heat to smoking point. Turn the heat down to medium and deep-fry the rolls a few at a time, until they are golden-brown. They have a tendency to stick to each other, so only fry a few at a time. Do not attempt to break them apart if they stick together, you can do this after they have been removed from the oil. Drain each batch on kitchen paper. Serve with iceberg lettuce cups, fresh basil and coriander sprigs. Serve with iceberg lettuce cups, fresh basil and coriander sprigs. Recipe tips The rolls can be made ahead before frying; cover loosely with dry tea towel and place in the fridge for up to 4 hours. | {
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"title": "Crispy chicken and sun-dried tomato spring rolls recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Ken Hom’s spring rolls are bursting with flavour and surprisingly easy to make. 55g/2oz glass noodles225g skinless chicken breast, cut into thin strips2 tsp olive oil1 tbsp finely chopped spring onions2 tbsp finely chopped fresh chives2 tsp finely chopped fresh coriander2 tbsp finely chopped sun-dried tomatoes3 tbsp plain flour3 tbsp water300ml/10fl oz groundnut oil1 pack 22cm/8in banh trang rice paper wrappers1 iceberg lettuce, leaves separated into cups2 tbsp fresh basil leaves, torn 2 tbsp coriander sprigs, leaves left wholesalt and freshly ground pepper 55g/2oz glass noodles 225g skinless chicken breast, cut into thin strips 2 tsp olive oil 1 tbsp finely chopped spring onions 2 tbsp finely chopped fresh chives 2 tsp finely chopped fresh coriander 2 tbsp finely chopped sun-dried tomatoes 3 tbsp plain flour 3 tbsp water 300ml/10fl oz groundnut oil 1 pack 22cm/8in banh trang rice paper wrappers 1 iceberg lettuce, leaves separated into cups 2 tbsp fresh basil leaves, torn 2 tbsp coriander sprigs, leaves left whole salt and freshly ground pepper Method Soak the noodles in warm water for about 15 minutes, or until soft. Drain in a colander and cut them into thirds. Squeeze out any excess moisture in a clean tea towel.Meanwhile, mix the chicken with some salt and pepper, the olive oil, spring onions, chives, coriander and sun-dried tomatoes in a bowl. Add the noodles and mix well. Make a paste by mixing the flour and water together. When you are ready to make the rolls, fill a large bowl with warm water. Dip a rice paper wrapper in the water and let it soften for 1 minute. Remove and drain on a clean tea towel.Place a large spoonful of the filling in the middle of the wrapper and roll the bottom edge over the filling, fold up both sides of the rice paper, and continue to roll to the end. Seal the end with a little of the flour paste mixture. The roll should be compact and tight, about 7.5cm/3in. Place on a clean plate and continue the process until you have used up all the filling.Heat the oil in a wok or large frying-pan over a high heat to smoking point. Turn the heat down to medium and deep-fry the rolls a few at a time, until they are golden-brown. They have a tendency to stick to each other, so only fry a few at a time. Do not attempt to break them apart if they stick together, you can do this after they have been removed from the oil. Drain each batch on kitchen paper. Serve with iceberg lettuce cups, fresh basil and coriander sprigs. Soak the noodles in warm water for about 15 minutes, or until soft. Drain in a colander and cut them into thirds. Squeeze out any excess moisture in a clean tea towel. Soak the noodles in warm water for about 15 minutes, or until soft. Drain in a colander and cut them into thirds. Squeeze out any excess moisture in a clean tea towel. Meanwhile, mix the chicken with some salt and pepper, the olive oil, spring onions, chives, coriander and sun-dried tomatoes in a bowl. Add the noodles and mix well. Meanwhile, mix the chicken with some salt and pepper, the olive oil, spring onions, chives, coriander and sun-dried tomatoes in a bowl. Add the noodles and mix well. Make a paste by mixing the flour and water together. Make a paste by mixing the flour and water together. When you are ready to make the rolls, fill a large bowl with warm water. Dip a rice paper wrapper in the water and let it soften for 1 minute. Remove and drain on a clean tea towel. When you are ready to make the rolls, fill a large bowl with warm water. Dip a rice paper wrapper in the water and let it soften for 1 minute. Remove and drain on a clean tea towel. Place a large spoonful of the filling in the middle of the wrapper and roll the bottom edge over the filling, fold up both sides of the rice paper, and continue to roll to the end. Seal the end with a little of the flour paste mixture. The roll should be compact and tight, about 7.5cm/3in. Place on a clean plate and continue the process until you have used up all the filling. Place a large spoonful of the filling in the middle of the wrapper and roll the bottom edge over the filling, fold up both sides of the rice paper, and continue to roll to the end. Seal the end with a little of the flour paste mixture. The roll should be compact and tight, about 7.5cm/3in. Place on a clean plate and continue the process until you have used up all the filling. Heat the oil in a wok or large frying-pan over a high heat to smoking point. Turn the heat down to medium and deep-fry the rolls a few at a time, until they are golden-brown. They have a tendency to stick to each other, so only fry a few at a time. Do not attempt to break them apart if they stick together, you can do this after they have been removed from the oil. Drain each batch on kitchen paper. Heat the oil in a wok or large frying-pan over a high heat to smoking point. Turn the heat down to medium and deep-fry the rolls a few at a time, until they are golden-brown. They have a tendency to stick to each other, so only fry a few at a time. Do not attempt to break them apart if they stick together, you can do this after they have been removed from the oil. Drain each batch on kitchen paper. Serve with iceberg lettuce cups, fresh basil and coriander sprigs. Serve with iceberg lettuce cups, fresh basil and coriander sprigs. Recipe tips The rolls can be made ahead before frying; cover loosely with dry tea towel and place in the fridge for up to 4 hours."
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} | 4bf4d16243203bb109d4e92d19ca0b8ba812f3acda6e1e855c1bcc2f7eeac37d | Leftover roast meat hash with fried eggs recipe
Duck hash with fried eggs and pickles An average of 4.5 out of 5 stars from 2 ratings This is a great way to use up leftovers from your Sunday roast - you can use any meat, it doesn't have to be duck. The pickle takes about 2 weeks to be ready, but if you don't have the time, shop-bought sauerkraut or kimchi will also be good! 3 tbsp sea salt50g/1¾oz golden caster sugar100ml/3½fl oz raw cider vinegar1 small pointed cabbage4 fat garlic cloves, thinly sliced200g/7oz beetroot, peeled, thinly sliced 3 tbsp sea salt 50g/1¾oz golden caster sugar 100ml/3½fl oz raw cider vinegar 1 small pointed cabbage 4 fat garlic cloves, thinly sliced 200g/7oz beetroot, peeled, thinly sliced 150g/5½oz leftover roast potatoes, cut into 1cm/½in pieces150g/5½oz leftover roast duck (or alternatively use other meat), pulled into strands2 tbsp goose fat or oil 150g/5½oz leftover cooked Savoy cabbage pinch sea salt 150g/5½oz leftover roast potatoes, cut into 1cm/½in pieces 150g/5½oz leftover roast duck (or alternatively use other meat), pulled into strands 2 tbsp goose fat or oil 150g/5½oz leftover cooked Savoy cabbage pinch sea salt oil, for frying eggs2–4 free-range eggspinch chilli flakes oil, for frying eggs 2–4 free-range eggs pinch chilli flakes Method To make the cabbage and beetroot pickle, sterilise a 1 litre/1¾ pints jar with a cliptop lid. Pour just under 1 litre/1¾ pint warm water into a jug with the salt and sugar, stirring to dissolve completely. Stir in the vinegar and set aside.Meanwhile, core the cabbage (don’t throw the core away: you can chop it up and use it in the duck hash for this recipe, or just eat it as a snack), then cut the cabbage in half and then into 10cm/4in squares – these will be your ‘petals’ (‘pelustka’ is the Ukranian name for this pickle, meaning petals).Put the garlic in the base of the sterilised jar, add a third of the beetroot, then a third of the cabbage, and keep alternating these two layers until all the beetroot and cabbage is used up. Pour over the warm brine, let it cool to room temperature and then close the lid. leave somewhere warm and dark for 1–2 weeks, depending on the temperature. Open the lid every other day to let the gases out. When it becomes fizzy, move it somewhere cooler: a cellar is ideal, but the fridge will do. This pickle will keep for 2 months in the fridge – long enough to last you through the winter, for sure – and will stay sweet, sour and crunchy.To make the hash, heat the fat or oil in a 20cm/8in frying pan and make sure it sizzles properly. Add the potatoes and crush them a little bit into the fat with a potato masher. You should hear them sizzle. Now add the cabbage and the duck meat. Cook it all over a medium-high heat, crushing it all with a spatula into the pan. Gently turn it over and crush the other side – you want everything to get a little crisp.Meanwhile, heat some oil in a pan and fry the eggs. Serve the duck hash with the fried eggs on top, sprinkled with chilli flakes and served with the pickle. To make the cabbage and beetroot pickle, sterilise a 1 litre/1¾ pints jar with a cliptop lid. Pour just under 1 litre/1¾ pint warm water into a jug with the salt and sugar, stirring to dissolve completely. Stir in the vinegar and set aside. To make the cabbage and beetroot pickle, sterilise a 1 litre/1¾ pints jar with a cliptop lid. Pour just under 1 litre/1¾ pint warm water into a jug with the salt and sugar, stirring to dissolve completely. Stir in the vinegar and set aside. Meanwhile, core the cabbage (don’t throw the core away: you can chop it up and use it in the duck hash for this recipe, or just eat it as a snack), then cut the cabbage in half and then into 10cm/4in squares – these will be your ‘petals’ (‘pelustka’ is the Ukranian name for this pickle, meaning petals). Meanwhile, core the cabbage (don’t throw the core away: you can chop it up and use it in the duck hash for this recipe, or just eat it as a snack), then cut the cabbage in half and then into 10cm/4in squares – these will be your ‘petals’ (‘pelustka’ is the Ukranian name for this pickle, meaning petals). Put the garlic in the base of the sterilised jar, add a third of the beetroot, then a third of the cabbage, and keep alternating these two layers until all the beetroot and cabbage is used up. Pour over the warm brine, let it cool to room temperature and then close the lid. leave somewhere warm and dark for 1–2 weeks, depending on the temperature. Open the lid every other day to let the gases out. When it becomes fizzy, move it somewhere cooler: a cellar is ideal, but the fridge will do. This pickle will keep for 2 months in the fridge – long enough to last you through the winter, for sure – and will stay sweet, sour and crunchy. Put the garlic in the base of the sterilised jar, add a third of the beetroot, then a third of the cabbage, and keep alternating these two layers until all the beetroot and cabbage is used up. Pour over the warm brine, let it cool to room temperature and then close the lid. leave somewhere warm and dark for 1–2 weeks, depending on the temperature. Open the lid every other day to let the gases out. When it becomes fizzy, move it somewhere cooler: a cellar is ideal, but the fridge will do. This pickle will keep for 2 months in the fridge – long enough to last you through the winter, for sure – and will stay sweet, sour and crunchy. To make the hash, heat the fat or oil in a 20cm/8in frying pan and make sure it sizzles properly. Add the potatoes and crush them a little bit into the fat with a potato masher. You should hear them sizzle. Now add the cabbage and the duck meat. Cook it all over a medium-high heat, crushing it all with a spatula into the pan. Gently turn it over and crush the other side – you want everything to get a little crisp. To make the hash, heat the fat or oil in a 20cm/8in frying pan and make sure it sizzles properly. Add the potatoes and crush them a little bit into the fat with a potato masher. You should hear them sizzle. Now add the cabbage and the duck meat. Cook it all over a medium-high heat, crushing it all with a spatula into the pan. Gently turn it over and crush the other side – you want everything to get a little crisp. Meanwhile, heat some oil in a pan and fry the eggs. Serve the duck hash with the fried eggs on top, sprinkled with chilli flakes and served with the pickle. Meanwhile, heat some oil in a pan and fry the eggs. Serve the duck hash with the fried eggs on top, sprinkled with chilli flakes and served with the pickle. | {
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"title": "Leftover roast meat hash with fried eggs recipe",
"content": "Duck hash with fried eggs and pickles An average of 4.5 out of 5 stars from 2 ratings This is a great way to use up leftovers from your Sunday roast - you can use any meat, it doesn't have to be duck. The pickle takes about 2 weeks to be ready, but if you don't have the time, shop-bought sauerkraut or kimchi will also be good! 3 tbsp sea salt50g/1¾oz golden caster sugar100ml/3½fl oz raw cider vinegar1 small pointed cabbage4 fat garlic cloves, thinly sliced200g/7oz beetroot, peeled, thinly sliced 3 tbsp sea salt 50g/1¾oz golden caster sugar 100ml/3½fl oz raw cider vinegar 1 small pointed cabbage 4 fat garlic cloves, thinly sliced 200g/7oz beetroot, peeled, thinly sliced 150g/5½oz leftover roast potatoes, cut into 1cm/½in pieces150g/5½oz leftover roast duck (or alternatively use other meat), pulled into strands2 tbsp goose fat or oil 150g/5½oz leftover cooked Savoy cabbage pinch sea salt 150g/5½oz leftover roast potatoes, cut into 1cm/½in pieces 150g/5½oz leftover roast duck (or alternatively use other meat), pulled into strands 2 tbsp goose fat or oil 150g/5½oz leftover cooked Savoy cabbage pinch sea salt oil, for frying eggs2–4 free-range eggspinch chilli flakes oil, for frying eggs 2–4 free-range eggs pinch chilli flakes Method To make the cabbage and beetroot pickle, sterilise a 1 litre/1¾ pints jar with a cliptop lid. Pour just under 1 litre/1¾ pint warm water into a jug with the salt and sugar, stirring to dissolve completely. Stir in the vinegar and set aside.Meanwhile, core the cabbage (don’t throw the core away: you can chop it up and use it in the duck hash for this recipe, or just eat it as a snack), then cut the cabbage in half and then into 10cm/4in squares – these will be your ‘petals’ (‘pelustka’ is the Ukranian name for this pickle, meaning petals).Put the garlic in the base of the sterilised jar, add a third of the beetroot, then a third of the cabbage, and keep alternating these two layers until all the beetroot and cabbage is used up. Pour over the warm brine, let it cool to room temperature and then close the lid. leave somewhere warm and dark for 1–2 weeks, depending on the temperature. Open the lid every other day to let the gases out. When it becomes fizzy, move it somewhere cooler: a cellar is ideal, but the fridge will do. This pickle will keep for 2 months in the fridge – long enough to last you through the winter, for sure – and will stay sweet, sour and crunchy.To make the hash, heat the fat or oil in a 20cm/8in frying pan and make sure it sizzles properly. Add the potatoes and crush them a little bit into the fat with a potato masher. You should hear them sizzle. Now add the cabbage and the duck meat. Cook it all over a medium-high heat, crushing it all with a spatula into the pan. Gently turn it over and crush the other side – you want everything to get a little crisp.Meanwhile, heat some oil in a pan and fry the eggs. Serve the duck hash with the fried eggs on top, sprinkled with chilli flakes and served with the pickle. To make the cabbage and beetroot pickle, sterilise a 1 litre/1¾ pints jar with a cliptop lid. Pour just under 1 litre/1¾ pint warm water into a jug with the salt and sugar, stirring to dissolve completely. Stir in the vinegar and set aside. To make the cabbage and beetroot pickle, sterilise a 1 litre/1¾ pints jar with a cliptop lid. Pour just under 1 litre/1¾ pint warm water into a jug with the salt and sugar, stirring to dissolve completely. Stir in the vinegar and set aside. Meanwhile, core the cabbage (don’t throw the core away: you can chop it up and use it in the duck hash for this recipe, or just eat it as a snack), then cut the cabbage in half and then into 10cm/4in squares – these will be your ‘petals’ (‘pelustka’ is the Ukranian name for this pickle, meaning petals). Meanwhile, core the cabbage (don’t throw the core away: you can chop it up and use it in the duck hash for this recipe, or just eat it as a snack), then cut the cabbage in half and then into 10cm/4in squares – these will be your ‘petals’ (‘pelustka’ is the Ukranian name for this pickle, meaning petals). Put the garlic in the base of the sterilised jar, add a third of the beetroot, then a third of the cabbage, and keep alternating these two layers until all the beetroot and cabbage is used up. Pour over the warm brine, let it cool to room temperature and then close the lid. leave somewhere warm and dark for 1–2 weeks, depending on the temperature. Open the lid every other day to let the gases out. When it becomes fizzy, move it somewhere cooler: a cellar is ideal, but the fridge will do. This pickle will keep for 2 months in the fridge – long enough to last you through the winter, for sure – and will stay sweet, sour and crunchy. Put the garlic in the base of the sterilised jar, add a third of the beetroot, then a third of the cabbage, and keep alternating these two layers until all the beetroot and cabbage is used up. Pour over the warm brine, let it cool to room temperature and then close the lid. leave somewhere warm and dark for 1–2 weeks, depending on the temperature. Open the lid every other day to let the gases out. When it becomes fizzy, move it somewhere cooler: a cellar is ideal, but the fridge will do. This pickle will keep for 2 months in the fridge – long enough to last you through the winter, for sure – and will stay sweet, sour and crunchy. To make the hash, heat the fat or oil in a 20cm/8in frying pan and make sure it sizzles properly. Add the potatoes and crush them a little bit into the fat with a potato masher. You should hear them sizzle. Now add the cabbage and the duck meat. Cook it all over a medium-high heat, crushing it all with a spatula into the pan. Gently turn it over and crush the other side – you want everything to get a little crisp. To make the hash, heat the fat or oil in a 20cm/8in frying pan and make sure it sizzles properly. Add the potatoes and crush them a little bit into the fat with a potato masher. You should hear them sizzle. Now add the cabbage and the duck meat. Cook it all over a medium-high heat, crushing it all with a spatula into the pan. Gently turn it over and crush the other side – you want everything to get a little crisp. Meanwhile, heat some oil in a pan and fry the eggs. Serve the duck hash with the fried eggs on top, sprinkled with chilli flakes and served with the pickle. Meanwhile, heat some oil in a pan and fry the eggs. Serve the duck hash with the fried eggs on top, sprinkled with chilli flakes and served with the pickle."
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} | d910ae25b18a6f10bec768a4b26377ad8f83b3c3f1395e25c57532b6750ef48b | Carrot and sweet potato soup recipe
An average of 4.9 out of 5 stars from 8 ratings This sweet and spicy carrot and sweet potato soup is a classic ital recipe – food celebrated by Rastafarians. It's a real treat and the main ingredients are really cheap – great for your packed lunch. 1 litre/1¾ pints fresh carrot juice2 leeks, trimmed, chopped2 sweet potatoes, peeled, cut into 2cm/¾in pieces1 x 400g/14oz can chickpeas, drained and rinsed4cm/1½in piece creamed coconut1 Scotch bonnet chilli, chopped (remove the heat-giving seeds if desired)2cm/¾in piece fresh root ginger, peeled, finely chopped 1 garlic clove, finely chopped2 sprigs fresh thyme, leaves only, finely choppedlarge handful callaloo leaves or spinach leaves, washed, shredded (optional)knob of butter freshly ground black pepper 1 litre/1¾ pints fresh carrot juice 2 leeks, trimmed, chopped 2 sweet potatoes, peeled, cut into 2cm/¾in pieces 1 x 400g/14oz can chickpeas, drained and rinsed 4cm/1½in piece creamed coconut 1 Scotch bonnet chilli, chopped (remove the heat-giving seeds if desired) 2cm/¾in piece fresh root ginger, peeled, finely chopped 1 garlic clove, finely chopped 2 sprigs fresh thyme, leaves only, finely chopped large handful callaloo leaves or spinach leaves, washed, shredded (optional) knob of butter freshly ground black pepper 4 tsp soured cream or Greek-style yogurt1 tbsp chopped fresh coriander leaves 4 tsp soured cream or Greek-style yogurt 1 tbsp chopped fresh coriander leaves Method Bring the carrot juice to the boil in a pan. Add the leeks, sweet potatoes, chickpeas, creamed coconut, chilli, ginger, garlic and thyme and reduce the heat to a simmer. Simmer the mixture for 4-5 minutes. Add the shredded callaloo or spinach, if using, to the mixture and continue to simmer for a further 4-5 minutes, or until the sweet potato pieces are tender.Once the vegetables are tender, the soup can be served straightaway. However, if you prefer a thick, chunky soup, mash the vegetables in the soup lightly using a potato masher. If you prefer a smooth soup, blend the mixture in a food processor until smooth. (NB: You may need to add extra carrot juice to the soup if mashing or blending it as it will thicken considerably.) Add the butter to the soup and stir until melted, then season, to taste, with freshly ground black pepper. To serve, ladle the carrot and sweet potato soup into four serving bowls. Garnish each serving with a drizzle of soured cream or a teaspoonful of Greek-style yoghurt, then sprinkle over the fresh coriander. Bring the carrot juice to the boil in a pan. Bring the carrot juice to the boil in a pan. Add the leeks, sweet potatoes, chickpeas, creamed coconut, chilli, ginger, garlic and thyme and reduce the heat to a simmer. Simmer the mixture for 4-5 minutes. Add the leeks, sweet potatoes, chickpeas, creamed coconut, chilli, ginger, garlic and thyme and reduce the heat to a simmer. Simmer the mixture for 4-5 minutes. Add the shredded callaloo or spinach, if using, to the mixture and continue to simmer for a further 4-5 minutes, or until the sweet potato pieces are tender. Add the shredded callaloo or spinach, if using, to the mixture and continue to simmer for a further 4-5 minutes, or until the sweet potato pieces are tender. Once the vegetables are tender, the soup can be served straightaway. However, if you prefer a thick, chunky soup, mash the vegetables in the soup lightly using a potato masher. If you prefer a smooth soup, blend the mixture in a food processor until smooth. (NB: You may need to add extra carrot juice to the soup if mashing or blending it as it will thicken considerably.) Once the vegetables are tender, the soup can be served straightaway. However, if you prefer a thick, chunky soup, mash the vegetables in the soup lightly using a potato masher. If you prefer a smooth soup, blend the mixture in a food processor until smooth. (NB: You may need to add extra carrot juice to the soup if mashing or blending it as it will thicken considerably.) Add the butter to the soup and stir until melted, then season, to taste, with freshly ground black pepper. Add the butter to the soup and stir until melted, then season, to taste, with freshly ground black pepper. To serve, ladle the carrot and sweet potato soup into four serving bowls. Garnish each serving with a drizzle of soured cream or a teaspoonful of Greek-style yoghurt, then sprinkle over the fresh coriander. To serve, ladle the carrot and sweet potato soup into four serving bowls. Garnish each serving with a drizzle of soured cream or a teaspoonful of Greek-style yoghurt, then sprinkle over the fresh coriander. | {
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"title": "Carrot and sweet potato soup recipe",
"content": "An average of 4.9 out of 5 stars from 8 ratings This sweet and spicy carrot and sweet potato soup is a classic ital recipe – food celebrated by Rastafarians. It's a real treat and the main ingredients are really cheap – great for your packed lunch. 1 litre/1¾ pints fresh carrot juice2 leeks, trimmed, chopped2 sweet potatoes, peeled, cut into 2cm/¾in pieces1 x 400g/14oz can chickpeas, drained and rinsed4cm/1½in piece creamed coconut1 Scotch bonnet chilli, chopped (remove the heat-giving seeds if desired)2cm/¾in piece fresh root ginger, peeled, finely chopped 1 garlic clove, finely chopped2 sprigs fresh thyme, leaves only, finely choppedlarge handful callaloo leaves or spinach leaves, washed, shredded (optional)knob of butter freshly ground black pepper 1 litre/1¾ pints fresh carrot juice 2 leeks, trimmed, chopped 2 sweet potatoes, peeled, cut into 2cm/¾in pieces 1 x 400g/14oz can chickpeas, drained and rinsed 4cm/1½in piece creamed coconut 1 Scotch bonnet chilli, chopped (remove the heat-giving seeds if desired) 2cm/¾in piece fresh root ginger, peeled, finely chopped 1 garlic clove, finely chopped 2 sprigs fresh thyme, leaves only, finely chopped large handful callaloo leaves or spinach leaves, washed, shredded (optional) knob of butter freshly ground black pepper 4 tsp soured cream or Greek-style yogurt1 tbsp chopped fresh coriander leaves 4 tsp soured cream or Greek-style yogurt 1 tbsp chopped fresh coriander leaves Method Bring the carrot juice to the boil in a pan. Add the leeks, sweet potatoes, chickpeas, creamed coconut, chilli, ginger, garlic and thyme and reduce the heat to a simmer. Simmer the mixture for 4-5 minutes. Add the shredded callaloo or spinach, if using, to the mixture and continue to simmer for a further 4-5 minutes, or until the sweet potato pieces are tender.Once the vegetables are tender, the soup can be served straightaway. However, if you prefer a thick, chunky soup, mash the vegetables in the soup lightly using a potato masher. If you prefer a smooth soup, blend the mixture in a food processor until smooth. (NB: You may need to add extra carrot juice to the soup if mashing or blending it as it will thicken considerably.) Add the butter to the soup and stir until melted, then season, to taste, with freshly ground black pepper. To serve, ladle the carrot and sweet potato soup into four serving bowls. Garnish each serving with a drizzle of soured cream or a teaspoonful of Greek-style yoghurt, then sprinkle over the fresh coriander. Bring the carrot juice to the boil in a pan. Bring the carrot juice to the boil in a pan. Add the leeks, sweet potatoes, chickpeas, creamed coconut, chilli, ginger, garlic and thyme and reduce the heat to a simmer. Simmer the mixture for 4-5 minutes. Add the leeks, sweet potatoes, chickpeas, creamed coconut, chilli, ginger, garlic and thyme and reduce the heat to a simmer. Simmer the mixture for 4-5 minutes. Add the shredded callaloo or spinach, if using, to the mixture and continue to simmer for a further 4-5 minutes, or until the sweet potato pieces are tender. Add the shredded callaloo or spinach, if using, to the mixture and continue to simmer for a further 4-5 minutes, or until the sweet potato pieces are tender. Once the vegetables are tender, the soup can be served straightaway. However, if you prefer a thick, chunky soup, mash the vegetables in the soup lightly using a potato masher. If you prefer a smooth soup, blend the mixture in a food processor until smooth. (NB: You may need to add extra carrot juice to the soup if mashing or blending it as it will thicken considerably.) Once the vegetables are tender, the soup can be served straightaway. However, if you prefer a thick, chunky soup, mash the vegetables in the soup lightly using a potato masher. If you prefer a smooth soup, blend the mixture in a food processor until smooth. (NB: You may need to add extra carrot juice to the soup if mashing or blending it as it will thicken considerably.) Add the butter to the soup and stir until melted, then season, to taste, with freshly ground black pepper. Add the butter to the soup and stir until melted, then season, to taste, with freshly ground black pepper. To serve, ladle the carrot and sweet potato soup into four serving bowls. Garnish each serving with a drizzle of soured cream or a teaspoonful of Greek-style yoghurt, then sprinkle over the fresh coriander. To serve, ladle the carrot and sweet potato soup into four serving bowls. Garnish each serving with a drizzle of soured cream or a teaspoonful of Greek-style yoghurt, then sprinkle over the fresh coriander."
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} | 732bc3d7bf0329772d7e82aae0e8b21b9bf447f004e8443d69a869aafec5f8a4 | Chilled pea and mint soup recipe
An average of 5.0 out of 5 stars from 2 ratings A classic refreshing chilled soup with the fresh flavours of summer. Allow plenty of time to get the soup really cold. 1 tbsp olive oil6 large spring onions, washed and sliced2 cloves garlic, peeled and chopped1 rasher streaky bacon, chopped500ml/18fl oz vegetable stock675g/1lb 8oz shelled fresh or frozen peas1 round lettuce, washed and choppedLarge handful of freshly chopped mintSaltFreshly ground white pepper 1 tbsp olive oil 6 large spring onions, washed and sliced 2 cloves garlic, peeled and chopped 1 rasher streaky bacon, chopped 500ml/18fl oz vegetable stock 675g/1lb 8oz shelled fresh or frozen peas 1 round lettuce, washed and chopped Large handful of freshly chopped mint Salt Freshly ground white pepper 4 tbsp lightly thickened double creamFresh mint sprigs 4 tbsp lightly thickened double cream Fresh mint sprigs Method Heat the oil in a large pan. Add the spring onions, garlic, and bacon and gently cook for 5-7 minutes or until the spring onions are soft but not brown.Pour in the stock and bring to the boil. Add the peas, bring back to the boil and reduce to simmering point. Stir in the lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender.Blend the soup mixture in a liquidiser or hand blender until smooth. Season to taste. If using a liquidiser do not overfill your container and cool the soup mixture slightly before blending. Pour into a large bowl and allow to cool. Cover and chill for four hours or overnight.To serve, spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving. Heat the oil in a large pan. Add the spring onions, garlic, and bacon and gently cook for 5-7 minutes or until the spring onions are soft but not brown. Heat the oil in a large pan. Add the spring onions, garlic, and bacon and gently cook for 5-7 minutes or until the spring onions are soft but not brown. Pour in the stock and bring to the boil. Add the peas, bring back to the boil and reduce to simmering point. Stir in the Pour in the stock and bring to the boil. Add the peas, bring back to the boil and reduce to simmering point. Stir in the lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender. lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender. Blend the soup mixture in a liquidiser or hand blender until smooth. Season to taste. If using a liquidiser do not overfill your container and cool the soup mixture slightly before blending. Pour into a large bowl and allow to cool. Cover and chill for four hours or overnight. Blend the soup mixture in a liquidiser or hand blender until smooth. Season to taste. If using a liquidiser do not overfill your container and cool the soup mixture slightly before blending. Pour into a large bowl and allow to cool. Cover and chill for four hours or overnight. To serve, spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving. To serve, spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving. | {
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"title": "Chilled pea and mint soup recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings A classic refreshing chilled soup with the fresh flavours of summer. Allow plenty of time to get the soup really cold. 1 tbsp olive oil6 large spring onions, washed and sliced2 cloves garlic, peeled and chopped1 rasher streaky bacon, chopped500ml/18fl oz vegetable stock675g/1lb 8oz shelled fresh or frozen peas1 round lettuce, washed and choppedLarge handful of freshly chopped mintSaltFreshly ground white pepper 1 tbsp olive oil 6 large spring onions, washed and sliced 2 cloves garlic, peeled and chopped 1 rasher streaky bacon, chopped 500ml/18fl oz vegetable stock 675g/1lb 8oz shelled fresh or frozen peas 1 round lettuce, washed and chopped Large handful of freshly chopped mint Salt Freshly ground white pepper 4 tbsp lightly thickened double creamFresh mint sprigs 4 tbsp lightly thickened double cream Fresh mint sprigs Method Heat the oil in a large pan. Add the spring onions, garlic, and bacon and gently cook for 5-7 minutes or until the spring onions are soft but not brown.Pour in the stock and bring to the boil. Add the peas, bring back to the boil and reduce to simmering point. Stir in the lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender.Blend the soup mixture in a liquidiser or hand blender until smooth. Season to taste. If using a liquidiser do not overfill your container and cool the soup mixture slightly before blending. Pour into a large bowl and allow to cool. Cover and chill for four hours or overnight.To serve, spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving. Heat the oil in a large pan. Add the spring onions, garlic, and bacon and gently cook for 5-7 minutes or until the spring onions are soft but not brown. Heat the oil in a large pan. Add the spring onions, garlic, and bacon and gently cook for 5-7 minutes or until the spring onions are soft but not brown. Pour in the stock and bring to the boil. Add the peas, bring back to the boil and reduce to simmering point. Stir in the Pour in the stock and bring to the boil. Add the peas, bring back to the boil and reduce to simmering point. Stir in the lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender. lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender. Blend the soup mixture in a liquidiser or hand blender until smooth. Season to taste. If using a liquidiser do not overfill your container and cool the soup mixture slightly before blending. Pour into a large bowl and allow to cool. Cover and chill for four hours or overnight. Blend the soup mixture in a liquidiser or hand blender until smooth. Season to taste. If using a liquidiser do not overfill your container and cool the soup mixture slightly before blending. Pour into a large bowl and allow to cool. Cover and chill for four hours or overnight. To serve, spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving. To serve, spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving."
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} | bbeb0e134f74b78602fb1747687fe2cb964fc23f797192b4ea259aca8b240974 | Oxtail soup recipe
An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oxtail_soup_71917_16x9.jpg Oxtail soup is the perfect winter warmer. Invest in the cooking time and you’ll be rewarded with a lovely rich soup that really makes the most of this cheap cut of meat. 3 tbsp olive oil1.25kg/2lb 12oz oxtail, trimmed of fat and cut into pieces1 onion, roughly chopped1 celery stalk, roughly chopped1 large carrot, roughly chopped1 bay leaf3 thyme sprigs10 black peppercorns2 tsp tomato purée300ml/10½fl oz red wine1.5 litres/2½ pints litres beef stock1 tbsp plain flour 3 tbsp olive oil 1.25kg/2lb 12oz oxtail, trimmed of fat and cut into pieces 1 onion, roughly chopped 1 celery stalk, roughly chopped 1 large carrot, roughly chopped 1 bay leaf 3 thyme sprigs 10 black peppercorns 2 tsp tomato purée 300ml/10½fl oz red wine 1.5 litres/2½ pints litres beef stock 1 tbsp plain flour Method Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish and put it on a plate.Add all the vegetables to the casserole and cook for 4-5 minutes, stirring occasionally. Add the herbs, peppercorns and tomato purée and cook for another minute. Pour in the wine and allow to bubble for a few minutes.Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer. Cover and cook for 2½-3 hours, until the oxtail is really tender and falling off the bone. Using tongs or a slotted spoon, transfer the oxtail pieces to a plate and leave to cool.Strain the cooking liquor through a sieve into a bowl and leave to cool. Shred the oxtail meat and discard the bones. Place in a bowl and cover. Cover the bowl of cooking liquor and leave in the fridge, along with the oxtail meat, overnight.The next day, scrape away and discard the layer of fat on top of the cooking liquid. Spoon the remaining jellified soup into a pan and heat through until simmering. In a small bowl, blend the flour and three tablespoons of the hot soup until smooth. Whisk into the soup and simmer for two minutes. Add the oxtail meat to the pan and heat through for a minute or two before serving. Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish and put it on a plate. Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish and put it on a plate. Add all the vegetables to the casserole and cook for 4-5 minutes, stirring occasionally. Add the herbs, peppercorns and tomato purée and cook for another minute. Pour in the wine and allow to bubble for a few minutes. Add all the vegetables to the casserole and cook for 4-5 minutes, stirring occasionally. Add the herbs, peppercorns and tomato purée and cook for another minute. Pour in the wine and allow to bubble for a few minutes. Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer. Cover and cook for 2½-3 hours, until the oxtail is really tender and falling off the bone. Using tongs or a slotted spoon, transfer the oxtail pieces to a plate and leave to cool. Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer. Cover and cook for 2½-3 hours, until the oxtail is really tender and falling off the bone. Using tongs or a slotted spoon, transfer the oxtail pieces to a plate and leave to cool. Strain the cooking liquor through a sieve into a bowl and leave to cool. Shred the oxtail meat and discard the bones. Place in a bowl and cover. Cover the bowl of cooking liquor and leave in the fridge, along with the oxtail meat, overnight. Strain the cooking liquor through a sieve into a bowl and leave to cool. Shred the oxtail meat and discard the bones. Place in a bowl and cover. Cover the bowl of cooking liquor and leave in the fridge, along with the oxtail meat, overnight. The next day, scrape away and discard the layer of fat on top of the cooking liquid. Spoon the remaining jellified soup into a pan and heat through until simmering. In a small bowl, blend the flour and three tablespoons of the hot soup until smooth. Whisk into the soup and simmer for two minutes. Add the oxtail meat to the pan and heat through for a minute or two before serving. The next day, scrape away and discard the layer of fat on top of the cooking liquid. Spoon the remaining jellified soup into a pan and heat through until simmering. In a small bowl, blend the flour and three tablespoons of the hot soup until smooth. Whisk into the soup and simmer for two minutes. Add the oxtail meat to the pan and heat through for a minute or two before serving. Recipe tips This oxtail soup can be frozen for up to 3 months. | {
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"title": "Oxtail soup recipe",
"content": "An average of 4.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oxtail_soup_71917_16x9.jpg Oxtail soup is the perfect winter warmer. Invest in the cooking time and you’ll be rewarded with a lovely rich soup that really makes the most of this cheap cut of meat. 3 tbsp olive oil1.25kg/2lb 12oz oxtail, trimmed of fat and cut into pieces1 onion, roughly chopped1 celery stalk, roughly chopped1 large carrot, roughly chopped1 bay leaf3 thyme sprigs10 black peppercorns2 tsp tomato purée300ml/10½fl oz red wine1.5 litres/2½ pints litres beef stock1 tbsp plain flour 3 tbsp olive oil 1.25kg/2lb 12oz oxtail, trimmed of fat and cut into pieces 1 onion, roughly chopped 1 celery stalk, roughly chopped 1 large carrot, roughly chopped 1 bay leaf 3 thyme sprigs 10 black peppercorns 2 tsp tomato purée 300ml/10½fl oz red wine 1.5 litres/2½ pints litres beef stock 1 tbsp plain flour Method Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish and put it on a plate.Add all the vegetables to the casserole and cook for 4-5 minutes, stirring occasionally. Add the herbs, peppercorns and tomato purée and cook for another minute. Pour in the wine and allow to bubble for a few minutes.Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer. Cover and cook for 2½-3 hours, until the oxtail is really tender and falling off the bone. Using tongs or a slotted spoon, transfer the oxtail pieces to a plate and leave to cool.Strain the cooking liquor through a sieve into a bowl and leave to cool. Shred the oxtail meat and discard the bones. Place in a bowl and cover. Cover the bowl of cooking liquor and leave in the fridge, along with the oxtail meat, overnight.The next day, scrape away and discard the layer of fat on top of the cooking liquid. Spoon the remaining jellified soup into a pan and heat through until simmering. In a small bowl, blend the flour and three tablespoons of the hot soup until smooth. Whisk into the soup and simmer for two minutes. Add the oxtail meat to the pan and heat through for a minute or two before serving. Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish and put it on a plate. Heat the oil in a large, flameproof casserole dish. Add the oxtail pieces and fry over a high heat until browned all over – you may have to do this in batches. Take the oxtail out of the dish and put it on a plate. Add all the vegetables to the casserole and cook for 4-5 minutes, stirring occasionally. Add the herbs, peppercorns and tomato purée and cook for another minute. Pour in the wine and allow to bubble for a few minutes. Add all the vegetables to the casserole and cook for 4-5 minutes, stirring occasionally. Add the herbs, peppercorns and tomato purée and cook for another minute. Pour in the wine and allow to bubble for a few minutes. Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer. Cover and cook for 2½-3 hours, until the oxtail is really tender and falling off the bone. Using tongs or a slotted spoon, transfer the oxtail pieces to a plate and leave to cool. Return the oxtail to the pan and pour in the stock. Bring to the boil, then turn down the heat to a gentle simmer. Cover and cook for 2½-3 hours, until the oxtail is really tender and falling off the bone. Using tongs or a slotted spoon, transfer the oxtail pieces to a plate and leave to cool. Strain the cooking liquor through a sieve into a bowl and leave to cool. Shred the oxtail meat and discard the bones. Place in a bowl and cover. Cover the bowl of cooking liquor and leave in the fridge, along with the oxtail meat, overnight. Strain the cooking liquor through a sieve into a bowl and leave to cool. Shred the oxtail meat and discard the bones. Place in a bowl and cover. Cover the bowl of cooking liquor and leave in the fridge, along with the oxtail meat, overnight. The next day, scrape away and discard the layer of fat on top of the cooking liquid. Spoon the remaining jellified soup into a pan and heat through until simmering. In a small bowl, blend the flour and three tablespoons of the hot soup until smooth. Whisk into the soup and simmer for two minutes. Add the oxtail meat to the pan and heat through for a minute or two before serving. The next day, scrape away and discard the layer of fat on top of the cooking liquid. Spoon the remaining jellified soup into a pan and heat through until simmering. In a small bowl, blend the flour and three tablespoons of the hot soup until smooth. Whisk into the soup and simmer for two minutes. Add the oxtail meat to the pan and heat through for a minute or two before serving. Recipe tips This oxtail soup can be frozen for up to 3 months."
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} | db1e6cdcfbf691a3bac6df6b94af85635cda65a012d193c77dc2c56fc75a87ba | Curried parsnip soup recipe
An average of 4.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curriedroastparsnips_84173_16x9.jpg This delicious curried parsnip soup is accompanied by homemade vegetable chips. They give a lovely crunch sprinkled over the soup. 2 tbsp olive oil1 onion, roughly chopped2 cloves garlic, thickly sliced 1kg/2lb 2oz parsnips, peeled, cut into chunks3 sprigs fresh thyme3 tbsp honey1-2 tsp hot curry powdersalt and freshly ground black pepper 1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock)450ml/16fl oz double cream 2 tbsp olive oil 1 onion, roughly chopped 2 cloves garlic, thickly sliced 1kg/2lb 2oz parsnips, peeled, cut into chunks 3 sprigs fresh thyme 3 tbsp honey 1-2 tsp hot curry powder salt and freshly ground black pepper 1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock) 450ml/16fl oz double cream oil, for deep-frying½ parsnip, peeled½ beetroot, peeled½ turnip, peeled½ carrot, peeled oil, for deep-frying ½ parsnip, peeled ½ beetroot, peeled ½ turnip, peeled ½ carrot, peeled 250ml/9fl oz double cream½ lemon, juice only 250ml/9fl oz double cream ½ lemon, juice only Method Preheat the oven to 200C/180C Fan/Gas 6.Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender.Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.Add the roasted parsnips and continue to simmer.Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream.Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender. Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer. Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer. Add the roasted parsnips and continue to simmer. Add the roasted parsnips and continue to simmer. Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup. Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup. Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper. Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper. Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper. Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper. To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream. To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream. Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top. Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top. Recipe tips The soup can be frozen or kept in the fridge for a few days. The root vegetable crisps should be stored separately and reheated in the oven just before serving. If you are really short of time you can buy mixed root vegetable crisps from most large supermarkets. To ensure the soup is gluten-free, check that the stock you use doesn't contain gluten. | {
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"title": "Curried parsnip soup recipe",
"content": "An average of 4.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/curriedroastparsnips_84173_16x9.jpg This delicious curried parsnip soup is accompanied by homemade vegetable chips. They give a lovely crunch sprinkled over the soup. 2 tbsp olive oil1 onion, roughly chopped2 cloves garlic, thickly sliced 1kg/2lb 2oz parsnips, peeled, cut into chunks3 sprigs fresh thyme3 tbsp honey1-2 tsp hot curry powdersalt and freshly ground black pepper 1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock)450ml/16fl oz double cream 2 tbsp olive oil 1 onion, roughly chopped 2 cloves garlic, thickly sliced 1kg/2lb 2oz parsnips, peeled, cut into chunks 3 sprigs fresh thyme 3 tbsp honey 1-2 tsp hot curry powder salt and freshly ground black pepper 1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock) 450ml/16fl oz double cream oil, for deep-frying½ parsnip, peeled½ beetroot, peeled½ turnip, peeled½ carrot, peeled oil, for deep-frying ½ parsnip, peeled ½ beetroot, peeled ½ turnip, peeled ½ carrot, peeled 250ml/9fl oz double cream½ lemon, juice only 250ml/9fl oz double cream ½ lemon, juice only Method Preheat the oven to 200C/180C Fan/Gas 6.Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender.Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.Add the roasted parsnips and continue to simmer.Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream.Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender. Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender. Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer. Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer. Add the roasted parsnips and continue to simmer. Add the roasted parsnips and continue to simmer. Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup. Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup. Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper. Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper. Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper. Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper. To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream. To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream. Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top. Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top. Recipe tips The soup can be frozen or kept in the fridge for a few days. The root vegetable crisps should be stored separately and reheated in the oven just before serving. If you are really short of time you can buy mixed root vegetable crisps from most large supermarkets. To ensure the soup is gluten-free, check that the stock you use doesn't contain gluten."
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} | 29bacb7dc7ed4fdb394a887fa55acb58fc6b408503ee5b323fea189254bc71c6 | White asparagus soup (Spargel) recipe
An average of 5.0 out of 5 stars from 4 ratings White asparagus, or spargel, is the most popular variety in Germany and this soup is a must during the spargel season, which begins in mid-May. We visited an asparagus grower, picked some stems and cooked them right away in this lovely delicate soup. It can also be made with green asparagus if you can’t find the white kind. 500g/1lb 2oz white asparagus50g/2oz unsalted butter1 shallot, finely chopped700ml/1¼ pints chicken stock70ml/4½ tbsp crème fraiche2 egg yolks1 tbsp dry fino sherry2 tbsp chopped parsley, to garnishsea salt flakeswhite pepper 500g/1lb 2oz white asparagus 50g/2oz unsalted butter 1 shallot, finely chopped 700ml/1¼ pints chicken stock 70ml/4½ tbsp crème fraiche 2 egg yolks 1 tbsp dry fino sherry 2 tbsp chopped parsley, to garnish sea salt flakes white pepper Method First peel each asparagus stalk from the tip to the cut end. Chop off the tips and set them aside, then cut the stalks into 1cm pieces.Melt the butter in a saucepan and sweat the shallot for about 5 minutes until translucent – don’t let it brown. Add the chopped asparagus stalks, keeping the tips aside, and sweat them gently with the shallot for another 5 minutes.Pour in the stock and simmer until the stalks are very tender. This will take 20–30 minutes, depending on the thickness of the stalks. Tip everything into a food processor and blitz until very smooth, then pour the soup back into the saucepan.Bring the soup back to a simmer and add the reserved asparagus tips. Cook gently for about 5 minutes until the asparagus tips are just cooked through.Mix the crème fraiche, egg yolks and sherry in a small bowl. With the pan off the heat, stir this mixture into the soup and continue to stir gently for a couple of minutes until the egg yolks have thickened the soup. Warm through over a very gentle heat, stirring constantly and taking care not to break up the asparagus tips.Serve the soup garnished with a sprinkling of parsley and a generous slab of well-buttered German potato bread on the side. Phwoar! First peel each asparagus stalk from the tip to the cut end. Chop off the tips and set them aside, then cut the stalks into 1cm pieces. First peel each asparagus stalk from the tip to the cut end. Chop off the tips and set them aside, then cut the stalks into 1cm pieces. Melt the butter in a saucepan and sweat the shallot for about 5 minutes until translucent – don’t let it brown. Add the chopped asparagus stalks, keeping the tips aside, and sweat them gently with the shallot for another 5 minutes. Melt the butter in a saucepan and sweat the shallot for about 5 minutes until translucent – don’t let it brown. Add the chopped asparagus stalks, keeping the tips aside, and sweat them gently with the shallot for another 5 minutes. Pour in the stock and simmer until the stalks are very tender. This will take 20–30 minutes, depending on the thickness of the stalks. Tip everything into a food processor and blitz until very smooth, then pour the soup back into the saucepan. Pour in the stock and simmer until the stalks are very tender. This will take 20–30 minutes, depending on the thickness of the stalks. Tip everything into a food processor and blitz until very smooth, then pour the soup back into the saucepan. Bring the soup back to a simmer and add the reserved asparagus tips. Cook gently for about 5 minutes until the asparagus tips are just cooked through. Bring the soup back to a simmer and add the reserved asparagus tips. Cook gently for about 5 minutes until the asparagus tips are just cooked through. Mix the crème fraiche, egg yolks and sherry in a small bowl. With the pan off the heat, stir this mixture into the soup and continue to stir gently for a couple of minutes until the egg yolks have thickened the soup. Warm through over a very gentle heat, stirring constantly and taking care not to break up the asparagus tips. Mix the crème fraiche, egg yolks and sherry in a small bowl. With the pan off the heat, stir this mixture into the soup and continue to stir gently for a couple of minutes until the egg yolks have thickened the soup. Warm through over a very gentle heat, stirring constantly and taking care not to break up the asparagus tips. Serve the soup garnished with a sprinkling of parsley and a generous slab of well-buttered German potato bread on the side. Phwoar! Serve the soup garnished with a sprinkling of parsley and a generous slab of well-buttered German potato bread on the side. Phwoar! | {
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"title": "White asparagus soup (Spargel) recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings White asparagus, or spargel, is the most popular variety in Germany and this soup is a must during the spargel season, which begins in mid-May. We visited an asparagus grower, picked some stems and cooked them right away in this lovely delicate soup. It can also be made with green asparagus if you can’t find the white kind. 500g/1lb 2oz white asparagus50g/2oz unsalted butter1 shallot, finely chopped700ml/1¼ pints chicken stock70ml/4½ tbsp crème fraiche2 egg yolks1 tbsp dry fino sherry2 tbsp chopped parsley, to garnishsea salt flakeswhite pepper 500g/1lb 2oz white asparagus 50g/2oz unsalted butter 1 shallot, finely chopped 700ml/1¼ pints chicken stock 70ml/4½ tbsp crème fraiche 2 egg yolks 1 tbsp dry fino sherry 2 tbsp chopped parsley, to garnish sea salt flakes white pepper Method First peel each asparagus stalk from the tip to the cut end. Chop off the tips and set them aside, then cut the stalks into 1cm pieces.Melt the butter in a saucepan and sweat the shallot for about 5 minutes until translucent – don’t let it brown. Add the chopped asparagus stalks, keeping the tips aside, and sweat them gently with the shallot for another 5 minutes.Pour in the stock and simmer until the stalks are very tender. This will take 20–30 minutes, depending on the thickness of the stalks. Tip everything into a food processor and blitz until very smooth, then pour the soup back into the saucepan.Bring the soup back to a simmer and add the reserved asparagus tips. Cook gently for about 5 minutes until the asparagus tips are just cooked through.Mix the crème fraiche, egg yolks and sherry in a small bowl. With the pan off the heat, stir this mixture into the soup and continue to stir gently for a couple of minutes until the egg yolks have thickened the soup. Warm through over a very gentle heat, stirring constantly and taking care not to break up the asparagus tips.Serve the soup garnished with a sprinkling of parsley and a generous slab of well-buttered German potato bread on the side. Phwoar! First peel each asparagus stalk from the tip to the cut end. Chop off the tips and set them aside, then cut the stalks into 1cm pieces. First peel each asparagus stalk from the tip to the cut end. Chop off the tips and set them aside, then cut the stalks into 1cm pieces. Melt the butter in a saucepan and sweat the shallot for about 5 minutes until translucent – don’t let it brown. Add the chopped asparagus stalks, keeping the tips aside, and sweat them gently with the shallot for another 5 minutes. Melt the butter in a saucepan and sweat the shallot for about 5 minutes until translucent – don’t let it brown. Add the chopped asparagus stalks, keeping the tips aside, and sweat them gently with the shallot for another 5 minutes. Pour in the stock and simmer until the stalks are very tender. This will take 20–30 minutes, depending on the thickness of the stalks. Tip everything into a food processor and blitz until very smooth, then pour the soup back into the saucepan. Pour in the stock and simmer until the stalks are very tender. This will take 20–30 minutes, depending on the thickness of the stalks. Tip everything into a food processor and blitz until very smooth, then pour the soup back into the saucepan. Bring the soup back to a simmer and add the reserved asparagus tips. Cook gently for about 5 minutes until the asparagus tips are just cooked through. Bring the soup back to a simmer and add the reserved asparagus tips. Cook gently for about 5 minutes until the asparagus tips are just cooked through. Mix the crème fraiche, egg yolks and sherry in a small bowl. With the pan off the heat, stir this mixture into the soup and continue to stir gently for a couple of minutes until the egg yolks have thickened the soup. Warm through over a very gentle heat, stirring constantly and taking care not to break up the asparagus tips. Mix the crème fraiche, egg yolks and sherry in a small bowl. With the pan off the heat, stir this mixture into the soup and continue to stir gently for a couple of minutes until the egg yolks have thickened the soup. Warm through over a very gentle heat, stirring constantly and taking care not to break up the asparagus tips. Serve the soup garnished with a sprinkling of parsley and a generous slab of well-buttered German potato bread on the side. Phwoar! Serve the soup garnished with a sprinkling of parsley and a generous slab of well-buttered German potato bread on the side. Phwoar!"
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} | 5361ed97762359bdc7f6f0c9af93035e975c7bd2d94beafca03e1b7765b547e2 | Mushroom soup with garlic bread recipe
An average of 4.6 out of 5 stars from 5 ratings This recipe shows you how to make your own garlic bread to accompany a simple, creamy mushroom soup. A lovely lunch or starter. 1 garlic bulb500ml/18fl oz double creamhandful fresh parsley, finely chopped5 tbsp extra virgin olive oil 1 large ciabatta, cut lengthways into 4 1 garlic bulb 500ml/18fl oz double cream handful fresh parsley, finely chopped 5 tbsp extra virgin olive oil 1 large ciabatta, cut lengthways into 4 50ml/2fl oz rapeseed oil 1 shallot, chopped 1 garlic clove, chopped 625g/1lb 6oz wild mushrooms, such as chanterelle, ceps, tompette, girolle or oyster½ lemon, juice only 400ml/14fl oz chicken stock 125ml/4fl oz double cream 50g/13/4oz butter, diced salt and freshly ground black pepper¼ bunch fresh chervil, chopped, to garnish 50ml/2fl oz rapeseed oil 1 shallot, chopped 1 garlic clove, chopped 625g/1lb 6oz wild mushrooms, such as chanterelle, ceps, tompette, girolle or oyster ½ lemon, juice only 400ml/14fl oz chicken stock 125ml/4fl oz double cream 50g/13/4oz butter, diced salt and freshly ground black pepper ¼ bunch fresh chervil, chopped, to garnish Method For the garlic bread, preheat the oven to 170C/150C Fan/Gas 3½. Wrap the garlic bulb in aluminium foil and place on a roasting tray. Roast for 40-45 minutes, or until soft. Leave to cool. Cut the top off the garlic bulb and squeeze out all the soft cloves, then finely chop.Pour the 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 a bowl, add the chopped garlic and a generous pinch of salt. Stir in the parsley and mix once more. Refrigerate until ready to serve.Meanwhile, for the soup, heat half the oil in a large, heavy-based saucepan over a medium heat. Add the shallot and garlic and cook for 1-2 minutes, or until softened. Add 500g/1lb 2oz of the mushrooms, season with salt and pepper, and cook for 3-4 minutes. Stir in the lemon juice, then the stock. Bring the boil, reduce the heat and simmer gently for 10 minutes. Pour the soup into a blender and blend to a smooth purée. Return it to the pan and stir in the cream. Gently warm over a low heat, then stir in the butter, adjust the seasoning, if needed, and keep warm on the hob. Heat the remaining oil in a frying pan over a medium heat. Gently fry the remaining mushrooms for 3 minutes, or until cooked, then season and set aside. To serve, heat a large griddle pan and brush the bread with oil. Place on the griddle pan and cook each side for 1-2 minutes. Spread the bread with the garlic butter. Divide the cooked wild mushrooms between bowls, ladle over the soup and sprinkle with the chervil. For the garlic bread, preheat the oven to 170C/150C Fan/Gas 3½. Wrap the garlic bulb in aluminium foil and place on a roasting tray. Roast for 40-45 minutes, or until soft. Leave to cool. For the garlic bread, preheat the oven to 170C/150C Fan/Gas 3½. Wrap the garlic bulb in aluminium foil and place on a roasting tray. Roast for 40-45 minutes, or until soft. Leave to cool. Cut the top off the garlic bulb and squeeze out all the soft cloves, then finely chop. Cut the top off the garlic bulb and squeeze out all the soft cloves, then finely chop. Pour the 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. Pour the 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 a bowl, add the chopped garlic and a generous pinch of salt. Stir in the parsley and mix once more. Refrigerate until ready to serve. Tip the butter into a bowl, add the chopped garlic and a generous pinch of salt. Stir in the parsley and mix once more. Refrigerate until ready to serve. Meanwhile, for the soup, heat half the oil in a large, heavy-based saucepan over a medium heat. Add the shallot and garlic and cook for 1-2 minutes, or until softened. Add 500g/1lb 2oz of the mushrooms, season with salt and pepper, and cook for 3-4 minutes. Meanwhile, for the soup, heat half the oil in a large, heavy-based saucepan over a medium heat. Add the shallot and garlic and cook for 1-2 minutes, or until softened. Add 500g/1lb 2oz of the mushrooms, season with salt and pepper, and cook for 3-4 minutes. Stir in the lemon juice, then the stock. Bring the boil, reduce the heat and simmer gently for 10 minutes. Stir in the lemon juice, then the stock. Bring the boil, reduce the heat and simmer gently for 10 minutes. Pour the soup into a blender and blend to a smooth purée. Return it to the pan and stir in the cream. Gently warm over a low heat, then stir in the butter, adjust the seasoning, if needed, and keep warm on the hob. Pour the soup into a blender and blend to a smooth purée. Return it to the pan and stir in the cream. Gently warm over a low heat, then stir in the butter, adjust the seasoning, if needed, and keep warm on the hob. Heat the remaining oil in a frying pan over a medium heat. Gently fry the remaining mushrooms for 3 minutes, or until cooked, then season and set aside. Heat the remaining oil in a frying pan over a medium heat. Gently fry the remaining mushrooms for 3 minutes, or until cooked, then season and set aside. To serve, heat a large griddle pan and brush the bread with oil. Place on the griddle pan and cook each side for 1-2 minutes. Spread the bread with the garlic butter. Divide the cooked wild mushrooms between bowls, ladle over the soup and sprinkle with the chervil. To serve, heat a large griddle pan and brush the bread with oil. Place on the griddle pan and cook each side for 1-2 minutes. Spread the bread with the garlic butter. Divide the cooked wild mushrooms between bowls, ladle over the soup and sprinkle with the chervil. Recipe tips To make this mushroom soup vegetarian, replace the chicken stock with vegetable stock. | {
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"title": "Mushroom soup with garlic bread recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings This recipe shows you how to make your own garlic bread to accompany a simple, creamy mushroom soup. A lovely lunch or starter. 1 garlic bulb500ml/18fl oz double creamhandful fresh parsley, finely chopped5 tbsp extra virgin olive oil 1 large ciabatta, cut lengthways into 4 1 garlic bulb 500ml/18fl oz double cream handful fresh parsley, finely chopped 5 tbsp extra virgin olive oil 1 large ciabatta, cut lengthways into 4 50ml/2fl oz rapeseed oil 1 shallot, chopped 1 garlic clove, chopped 625g/1lb 6oz wild mushrooms, such as chanterelle, ceps, tompette, girolle or oyster½ lemon, juice only 400ml/14fl oz chicken stock 125ml/4fl oz double cream 50g/13/4oz butter, diced salt and freshly ground black pepper¼ bunch fresh chervil, chopped, to garnish 50ml/2fl oz rapeseed oil 1 shallot, chopped 1 garlic clove, chopped 625g/1lb 6oz wild mushrooms, such as chanterelle, ceps, tompette, girolle or oyster ½ lemon, juice only 400ml/14fl oz chicken stock 125ml/4fl oz double cream 50g/13/4oz butter, diced salt and freshly ground black pepper ¼ bunch fresh chervil, chopped, to garnish Method For the garlic bread, preheat the oven to 170C/150C Fan/Gas 3½. Wrap the garlic bulb in aluminium foil and place on a roasting tray. Roast for 40-45 minutes, or until soft. Leave to cool. Cut the top off the garlic bulb and squeeze out all the soft cloves, then finely chop.Pour the 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 a bowl, add the chopped garlic and a generous pinch of salt. Stir in the parsley and mix once more. Refrigerate until ready to serve.Meanwhile, for the soup, heat half the oil in a large, heavy-based saucepan over a medium heat. Add the shallot and garlic and cook for 1-2 minutes, or until softened. Add 500g/1lb 2oz of the mushrooms, season with salt and pepper, and cook for 3-4 minutes. Stir in the lemon juice, then the stock. Bring the boil, reduce the heat and simmer gently for 10 minutes. Pour the soup into a blender and blend to a smooth purée. Return it to the pan and stir in the cream. Gently warm over a low heat, then stir in the butter, adjust the seasoning, if needed, and keep warm on the hob. Heat the remaining oil in a frying pan over a medium heat. Gently fry the remaining mushrooms for 3 minutes, or until cooked, then season and set aside. To serve, heat a large griddle pan and brush the bread with oil. Place on the griddle pan and cook each side for 1-2 minutes. Spread the bread with the garlic butter. Divide the cooked wild mushrooms between bowls, ladle over the soup and sprinkle with the chervil. For the garlic bread, preheat the oven to 170C/150C Fan/Gas 3½. Wrap the garlic bulb in aluminium foil and place on a roasting tray. Roast for 40-45 minutes, or until soft. Leave to cool. For the garlic bread, preheat the oven to 170C/150C Fan/Gas 3½. Wrap the garlic bulb in aluminium foil and place on a roasting tray. Roast for 40-45 minutes, or until soft. Leave to cool. Cut the top off the garlic bulb and squeeze out all the soft cloves, then finely chop. Cut the top off the garlic bulb and squeeze out all the soft cloves, then finely chop. Pour the 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. Pour the 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 a bowl, add the chopped garlic and a generous pinch of salt. Stir in the parsley and mix once more. Refrigerate until ready to serve. Tip the butter into a bowl, add the chopped garlic and a generous pinch of salt. Stir in the parsley and mix once more. Refrigerate until ready to serve. Meanwhile, for the soup, heat half the oil in a large, heavy-based saucepan over a medium heat. Add the shallot and garlic and cook for 1-2 minutes, or until softened. Add 500g/1lb 2oz of the mushrooms, season with salt and pepper, and cook for 3-4 minutes. Meanwhile, for the soup, heat half the oil in a large, heavy-based saucepan over a medium heat. Add the shallot and garlic and cook for 1-2 minutes, or until softened. Add 500g/1lb 2oz of the mushrooms, season with salt and pepper, and cook for 3-4 minutes. Stir in the lemon juice, then the stock. Bring the boil, reduce the heat and simmer gently for 10 minutes. Stir in the lemon juice, then the stock. Bring the boil, reduce the heat and simmer gently for 10 minutes. Pour the soup into a blender and blend to a smooth purée. Return it to the pan and stir in the cream. Gently warm over a low heat, then stir in the butter, adjust the seasoning, if needed, and keep warm on the hob. Pour the soup into a blender and blend to a smooth purée. Return it to the pan and stir in the cream. Gently warm over a low heat, then stir in the butter, adjust the seasoning, if needed, and keep warm on the hob. Heat the remaining oil in a frying pan over a medium heat. Gently fry the remaining mushrooms for 3 minutes, or until cooked, then season and set aside. Heat the remaining oil in a frying pan over a medium heat. Gently fry the remaining mushrooms for 3 minutes, or until cooked, then season and set aside. To serve, heat a large griddle pan and brush the bread with oil. Place on the griddle pan and cook each side for 1-2 minutes. Spread the bread with the garlic butter. Divide the cooked wild mushrooms between bowls, ladle over the soup and sprinkle with the chervil. To serve, heat a large griddle pan and brush the bread with oil. Place on the griddle pan and cook each side for 1-2 minutes. Spread the bread with the garlic butter. Divide the cooked wild mushrooms between bowls, ladle over the soup and sprinkle with the chervil. Recipe tips To make this mushroom soup vegetarian, replace the chicken stock with vegetable stock."
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} | c38f8b7152f2af6808112d3b21beca88f1d76e533311865c6c2fe6abeb0bcf20 | Roasted monkfish with mushroom and truffle broth recipe
An average of 0.0 out of 5 stars from 0 ratings Meaty monkfish is wrapped in pancetta and roasted with garlic and rosemary-infused butter to keep it plump and juicy while adding plenty of flavour. 2 heads garlic, broken into cloves and peeledolive oil, to cover2 sprigs thyme1 bay leaf 2 heads garlic, broken into cloves and peeled olive oil, to cover 2 sprigs thyme 1 bay leaf 1 monkfish fillet 6 blanched leek leaves, dark green parts only 6 thin slices pancetta caul fat, to wrap25g/1 oz unsalted butter 1 bay leaf1 sprig rosemary 1 garlic clove, smashed 1 monkfish fillet 6 blanched leek leaves, dark green parts only 6 thin slices pancetta caul fat, to wrap 25g/1 oz unsalted butter 1 bay leaf 1 sprig rosemary 1 garlic clove, smashed 2 shallots, finely chopped2 garlic cloves, peeled and left whole 2 tbsp olive oil400g/14 oz wild mushrooms, roughly chopped1 tbsp dried porcini mushrooms25ml/1 fl oz Madeira 500ml/18 fl oz chicken stock sea salt and freshly ground black pepper 2 shallots, finely chopped 2 garlic cloves, peeled and left whole 2 tbsp olive oil 400g/14 oz wild mushrooms, roughly chopped 1 tbsp dried porcini mushrooms 25ml/1 fl oz Madeira 500ml/18 fl oz chicken stock sea salt and freshly ground black pepper 1 bunch watercress 1 bunch watercress Method To make the garlic confit, place the garlic cloves in a small saucepan and cover in the olive oil. Add the thyme and bay and poach over a medium heat for 1 hour. Allow to cool and then break with a fork to a rough purée.Preheat the oven to 200C/400F/Gas 6. Wrap the monkfish in the leek leaves followed by the sliced pancetta. Then spread with the garlic confit and wrap in the caul fat. Heat an ovenproof pan over a medium heat and add the butter, bay, rosemary and garlic, then add the monkfish. Allow it to colour while basting in the butter. Transfer to the hot oven for 12–14 minutes or until cooked through, then remove from the oven and set aside to rest. To make the wild mushroom and truffle broth, sauté the shallots and garlic in the oil until soft, then add the wild mushrooms and dried porcini. Sauté until the mushrooms are golden then add the Madeira. Cook until the Madeira has reduced by half and then add the stock. Bring to the boil, taste and season with sea salt and freshly ground black pepper.To serve, slice the monkfish into rounds, spoon some wild mushrooms into a serving bowl and add some of the broth. Garnish with watercress. To make the garlic confit, place the garlic cloves in a small saucepan and cover in the olive oil. Add the thyme and bay and poach over a medium heat for 1 hour. Allow to cool and then break with a fork to a rough purée. To make the garlic confit, place the garlic cloves in a small saucepan and cover in the olive oil. Add the thyme and bay and poach over a medium heat for 1 hour. Allow to cool and then break with a fork to a rough purée. Preheat the oven to 200C/400F/Gas 6. Wrap the monkfish in the leek leaves followed by the sliced pancetta. Then spread with the garlic confit and wrap in the caul fat. Preheat the oven to 200C/400F/Gas 6. Wrap the monkfish in the leek leaves followed by the sliced pancetta. Then spread with the garlic confit and wrap in the caul fat. Heat an ovenproof pan over a medium heat and add the butter, bay, rosemary and garlic, then add the monkfish. Allow it to colour while basting in the butter. Transfer to the hot oven for 12–14 minutes or until cooked through, then remove from the oven and set aside to rest. Heat an ovenproof pan over a medium heat and add the butter, bay, rosemary and garlic, then add the monkfish. Allow it to colour while basting in the butter. Transfer to the hot oven for 12–14 minutes or until cooked through, then remove from the oven and set aside to rest. To make the wild mushroom and truffle broth, sauté the shallots and garlic in the oil until soft, then add the wild mushrooms and dried porcini. Sauté until the mushrooms are golden then add the Madeira. Cook until the Madeira has reduced by half and then add the stock. Bring to the boil, taste and season with sea salt and freshly ground black pepper. To make the wild mushroom and truffle broth, sauté the shallots and garlic in the oil until soft, then add the wild mushrooms and dried porcini. Sauté until the mushrooms are golden then add the Madeira. Cook until the Madeira has reduced by half and then add the stock. Bring to the boil, taste and season with sea salt and freshly ground black pepper. To serve, slice the monkfish into rounds, spoon some wild mushrooms into a serving bowl and add some of the broth. Garnish with watercress. To serve, slice the monkfish into rounds, spoon some wild mushrooms into a serving bowl and add some of the broth. Garnish with watercress. | {
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"title": "Roasted monkfish with mushroom and truffle broth recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Meaty monkfish is wrapped in pancetta and roasted with garlic and rosemary-infused butter to keep it plump and juicy while adding plenty of flavour. 2 heads garlic, broken into cloves and peeledolive oil, to cover2 sprigs thyme1 bay leaf 2 heads garlic, broken into cloves and peeled olive oil, to cover 2 sprigs thyme 1 bay leaf 1 monkfish fillet 6 blanched leek leaves, dark green parts only 6 thin slices pancetta caul fat, to wrap25g/1 oz unsalted butter 1 bay leaf1 sprig rosemary 1 garlic clove, smashed 1 monkfish fillet 6 blanched leek leaves, dark green parts only 6 thin slices pancetta caul fat, to wrap 25g/1 oz unsalted butter 1 bay leaf 1 sprig rosemary 1 garlic clove, smashed 2 shallots, finely chopped2 garlic cloves, peeled and left whole 2 tbsp olive oil400g/14 oz wild mushrooms, roughly chopped1 tbsp dried porcini mushrooms25ml/1 fl oz Madeira 500ml/18 fl oz chicken stock sea salt and freshly ground black pepper 2 shallots, finely chopped 2 garlic cloves, peeled and left whole 2 tbsp olive oil 400g/14 oz wild mushrooms, roughly chopped 1 tbsp dried porcini mushrooms 25ml/1 fl oz Madeira 500ml/18 fl oz chicken stock sea salt and freshly ground black pepper 1 bunch watercress 1 bunch watercress Method To make the garlic confit, place the garlic cloves in a small saucepan and cover in the olive oil. Add the thyme and bay and poach over a medium heat for 1 hour. Allow to cool and then break with a fork to a rough purée.Preheat the oven to 200C/400F/Gas 6. Wrap the monkfish in the leek leaves followed by the sliced pancetta. Then spread with the garlic confit and wrap in the caul fat. Heat an ovenproof pan over a medium heat and add the butter, bay, rosemary and garlic, then add the monkfish. Allow it to colour while basting in the butter. Transfer to the hot oven for 12–14 minutes or until cooked through, then remove from the oven and set aside to rest. To make the wild mushroom and truffle broth, sauté the shallots and garlic in the oil until soft, then add the wild mushrooms and dried porcini. Sauté until the mushrooms are golden then add the Madeira. Cook until the Madeira has reduced by half and then add the stock. Bring to the boil, taste and season with sea salt and freshly ground black pepper.To serve, slice the monkfish into rounds, spoon some wild mushrooms into a serving bowl and add some of the broth. Garnish with watercress. To make the garlic confit, place the garlic cloves in a small saucepan and cover in the olive oil. Add the thyme and bay and poach over a medium heat for 1 hour. Allow to cool and then break with a fork to a rough purée. To make the garlic confit, place the garlic cloves in a small saucepan and cover in the olive oil. Add the thyme and bay and poach over a medium heat for 1 hour. Allow to cool and then break with a fork to a rough purée. Preheat the oven to 200C/400F/Gas 6. Wrap the monkfish in the leek leaves followed by the sliced pancetta. Then spread with the garlic confit and wrap in the caul fat. Preheat the oven to 200C/400F/Gas 6. Wrap the monkfish in the leek leaves followed by the sliced pancetta. Then spread with the garlic confit and wrap in the caul fat. Heat an ovenproof pan over a medium heat and add the butter, bay, rosemary and garlic, then add the monkfish. Allow it to colour while basting in the butter. Transfer to the hot oven for 12–14 minutes or until cooked through, then remove from the oven and set aside to rest. Heat an ovenproof pan over a medium heat and add the butter, bay, rosemary and garlic, then add the monkfish. Allow it to colour while basting in the butter. Transfer to the hot oven for 12–14 minutes or until cooked through, then remove from the oven and set aside to rest. To make the wild mushroom and truffle broth, sauté the shallots and garlic in the oil until soft, then add the wild mushrooms and dried porcini. Sauté until the mushrooms are golden then add the Madeira. Cook until the Madeira has reduced by half and then add the stock. Bring to the boil, taste and season with sea salt and freshly ground black pepper. To make the wild mushroom and truffle broth, sauté the shallots and garlic in the oil until soft, then add the wild mushrooms and dried porcini. Sauté until the mushrooms are golden then add the Madeira. Cook until the Madeira has reduced by half and then add the stock. Bring to the boil, taste and season with sea salt and freshly ground black pepper. To serve, slice the monkfish into rounds, spoon some wild mushrooms into a serving bowl and add some of the broth. Garnish with watercress. To serve, slice the monkfish into rounds, spoon some wild mushrooms into a serving bowl and add some of the broth. Garnish with watercress."
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} | 07ad62faba86b03a9a6fef11a842f245f61f0dd6a34306567d86aab5c184dc0f | Sticky cola pork recipe
An average of 4.7 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cola_pork_laksa_curry_68759_16x9.jpg Allow some time to make these sweet, sticky, cola pork slices – they’re worth it. 450g/1lb pork belly slices1 tbsp sunflower or vegetable oil3 garlic cloves, roughly chopped1 thumb-sized piece fresh root ginger, roughly chopped3 spring onions, roughly choppedsaltfresh coriander and sliced red chillies, to serve 450g/1lb pork belly slices 1 tbsp sunflower or vegetable oil 3 garlic cloves, roughly chopped 1 thumb-sized piece fresh root ginger, roughly chopped 3 spring onions, roughly chopped salt fresh coriander and sliced red chillies, to serve 1 tbsp tomato purée1 tsp English mustard2 tbsp light soy sauce1 tbsp dark soy sauce1 tbsp runny honey150ml/5½fl oz cola 1 tbsp tomato purée 1 tsp English mustard 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp runny honey 150ml/5½fl oz cola Method Put the pork belly strips in a saucepan and cover two-thirds of the way up the pan with boiling water. Add a pinch of salt and bring to a simmer. Cook for at least 15 minutes, but ideally 40 minutes, topping up with water when needed. Drain and pat dry on a clean tea towel.To make the cola sauce, mix the ingredients together in a bowl and set aside.To finish cooking the pork, heat the oil in a wok or large frying pan over a medium-heat. Add the pork and fry on one side for about 2 minutes, or until well browned, then flip over and cook on the other side until browned and crisp. (Take care as the fat may spit.)Add the chopped garlic, ginger and spring onions and fry with the pork for 10–20 seconds, stirring and tossing together. Pour over the cola sauce and boil vigorously for 1–2 minutes, turning the pork to coat in the sticky sauce.Serve topped with fresh coriander and sliced chillies with rice or noodles alongside. Put the pork belly strips in a saucepan and cover two-thirds of the way up the pan with boiling water. Add a pinch of salt and bring to a simmer. Cook for at least 15 minutes, but ideally 40 minutes, topping up with water when needed. Drain and pat dry on a clean tea towel. Put the pork belly strips in a saucepan and cover two-thirds of the way up the pan with boiling water. Add a pinch of salt and bring to a simmer. Cook for at least 15 minutes, but ideally 40 minutes, topping up with water when needed. Drain and pat dry on a clean tea towel. To make the cola sauce, mix the ingredients together in a bowl and set aside. To make the cola sauce, mix the ingredients together in a bowl and set aside. To finish cooking the pork, heat the oil in a wok or large frying pan over a medium-heat. Add the pork and fry on one side for about 2 minutes, or until well browned, then flip over and cook on the other side until browned and crisp. (Take care as the fat may spit.) To finish cooking the pork, heat the oil in a wok or large frying pan over a medium-heat. Add the pork and fry on one side for about 2 minutes, or until well browned, then flip over and cook on the other side until browned and crisp. (Take care as the fat may spit.) Add the chopped garlic, ginger and spring onions and fry with the pork for 10–20 seconds, stirring and tossing together. Pour over the cola sauce and boil vigorously for 1–2 minutes, turning the pork to coat in the sticky sauce. Add the chopped garlic, ginger and spring onions and fry with the pork for 10–20 seconds, stirring and tossing together. Pour over the cola sauce and boil vigorously for 1–2 minutes, turning the pork to coat in the sticky sauce. Serve topped with fresh coriander and sliced chillies with rice or noodles alongside. Serve topped with fresh coriander and sliced chillies with rice or noodles alongside. | {
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"title": "Sticky cola pork recipe",
"content": "An average of 4.7 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cola_pork_laksa_curry_68759_16x9.jpg Allow some time to make these sweet, sticky, cola pork slices – they’re worth it. 450g/1lb pork belly slices1 tbsp sunflower or vegetable oil3 garlic cloves, roughly chopped1 thumb-sized piece fresh root ginger, roughly chopped3 spring onions, roughly choppedsaltfresh coriander and sliced red chillies, to serve 450g/1lb pork belly slices 1 tbsp sunflower or vegetable oil 3 garlic cloves, roughly chopped 1 thumb-sized piece fresh root ginger, roughly chopped 3 spring onions, roughly chopped salt fresh coriander and sliced red chillies, to serve 1 tbsp tomato purée1 tsp English mustard2 tbsp light soy sauce1 tbsp dark soy sauce1 tbsp runny honey150ml/5½fl oz cola 1 tbsp tomato purée 1 tsp English mustard 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp runny honey 150ml/5½fl oz cola Method Put the pork belly strips in a saucepan and cover two-thirds of the way up the pan with boiling water. Add a pinch of salt and bring to a simmer. Cook for at least 15 minutes, but ideally 40 minutes, topping up with water when needed. Drain and pat dry on a clean tea towel.To make the cola sauce, mix the ingredients together in a bowl and set aside.To finish cooking the pork, heat the oil in a wok or large frying pan over a medium-heat. Add the pork and fry on one side for about 2 minutes, or until well browned, then flip over and cook on the other side until browned and crisp. (Take care as the fat may spit.)Add the chopped garlic, ginger and spring onions and fry with the pork for 10–20 seconds, stirring and tossing together. Pour over the cola sauce and boil vigorously for 1–2 minutes, turning the pork to coat in the sticky sauce.Serve topped with fresh coriander and sliced chillies with rice or noodles alongside. Put the pork belly strips in a saucepan and cover two-thirds of the way up the pan with boiling water. Add a pinch of salt and bring to a simmer. Cook for at least 15 minutes, but ideally 40 minutes, topping up with water when needed. Drain and pat dry on a clean tea towel. Put the pork belly strips in a saucepan and cover two-thirds of the way up the pan with boiling water. Add a pinch of salt and bring to a simmer. Cook for at least 15 minutes, but ideally 40 minutes, topping up with water when needed. Drain and pat dry on a clean tea towel. To make the cola sauce, mix the ingredients together in a bowl and set aside. To make the cola sauce, mix the ingredients together in a bowl and set aside. To finish cooking the pork, heat the oil in a wok or large frying pan over a medium-heat. Add the pork and fry on one side for about 2 minutes, or until well browned, then flip over and cook on the other side until browned and crisp. (Take care as the fat may spit.) To finish cooking the pork, heat the oil in a wok or large frying pan over a medium-heat. Add the pork and fry on one side for about 2 minutes, or until well browned, then flip over and cook on the other side until browned and crisp. (Take care as the fat may spit.) Add the chopped garlic, ginger and spring onions and fry with the pork for 10–20 seconds, stirring and tossing together. Pour over the cola sauce and boil vigorously for 1–2 minutes, turning the pork to coat in the sticky sauce. Add the chopped garlic, ginger and spring onions and fry with the pork for 10–20 seconds, stirring and tossing together. Pour over the cola sauce and boil vigorously for 1–2 minutes, turning the pork to coat in the sticky sauce. Serve topped with fresh coriander and sliced chillies with rice or noodles alongside. Serve topped with fresh coriander and sliced chillies with rice or noodles alongside."
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} | 2367d5739eeb9e06b3b0e095fd019f62b9953dcfa02b5b3d3732b350a2aa0ea1 | How to make Scotch broth recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bikers_scotch_broth_91406_16x9.jpg Warm up with a classic recipe for Scotch broth from The Hairy Bikers. 75g/3oz pearl barley1.15kg/2½lb lamb shoulder2 litres/3½ pints cold water or lamb stock2 onions, chopped1 bay leafbunch fresh thyme2 carrots, cut in 2.5cm/1in pieces2 turnips, cut in 2.5cm/1in pieces (optional)2 celery stalks, trimmed, cut in 2.5cm/1in pieces1 heaped tsp sea salt flakes, plus extra to taste2 potatoes, cut in 2.5cm/1in pieces½ savoy cabbage, trimmed, cored and finely shreddedhandful fresh parsley, roughly choppedfreshly ground black pepper 75g/3oz pearl barley 1.15kg/2½lb lamb shoulder 2 litres/3½ pints cold water or lamb stock 2 onions, chopped 1 bay leaf bunch fresh thyme 2 carrots, cut in 2.5cm/1in pieces 2 turnips, cut in 2.5cm/1in pieces (optional) 2 celery stalks, trimmed, cut in 2.5cm/1in pieces 1 heaped tsp sea salt flakes, plus extra to taste 2 potatoes, cut in 2.5cm/1in pieces ½ savoy cabbage, trimmed, cored and finely shredded handful fresh parsley, roughly chopped freshly ground black pepper Method Put the pearl barley into a bowl and cover with cold water. Set aside to soak.Meanwhile, pace the lamb in a large saucepan or flameproof casserole and cover with the cold water or lamb stock. Bring to a simmer and skim off the scum. Add the onion, bay leaf and thyme to the pan. Return to a gentle simmer and cook for one hour, skimming occasionally.Add the carrots, turnips and celery to the casserole with the lamb. Season with the salt and freshly ground black pepper. Bring to a very gentle simmer, cover with a lid and cook for 30 minutes. After the vegetables and lamb have been simmering for 30 minutes, rinse the pearl barley in a sieve under cold running water. Turn the lamb over. Add the pearl barley and potatoes to the casserole. Cook gently for a further 30 minutes, uncovered. Stir in the cabbage and return to a gentle simmer. Continue cooking uncovered for a further 15 minutes or until the lamb is very tender and is falling off the bone and the barley is softened. Remove the pan from the heatLift the lamb out of the pot with tongs or a large fork and put on a board. Carve off all the meat, slicing or tearing into largish chunks and discarding any skin and bone. Season the broth with more salt and pepper to taste and spoon into large, deep plates. Divide the lamb between the plates and sprinkle with freshly chopped parsley. Put the pearl barley into a bowl and cover with cold water. Set aside to soak. Put the pearl barley into a bowl and cover with cold water. Set aside to soak. Meanwhile, pace the lamb in a large saucepan or flameproof casserole and cover with the cold water or lamb stock. Bring to a simmer and skim off the scum. Add the onion, bay leaf and thyme to the pan. Return to a gentle simmer and cook for one hour, skimming occasionally. Meanwhile, pace the lamb in a large saucepan or flameproof casserole and cover with the cold water or lamb stock. Bring to a simmer and skim off the scum. Add the onion, bay leaf and thyme to the pan. Return to a gentle simmer and cook for one hour, skimming occasionally. Add the carrots, turnips and celery to the casserole with the lamb. Season with the salt and freshly ground black pepper. Bring to a very gentle simmer, cover with a lid and cook for 30 minutes. Add the carrots, turnips and celery to the casserole with the lamb. Season with the salt and freshly ground black pepper. Bring to a very gentle simmer, cover with a lid and cook for 30 minutes. After the vegetables and lamb have been simmering for 30 minutes, rinse the pearl barley in a sieve under cold running water. Turn the lamb over. Add the pearl barley and potatoes to the casserole. Cook gently for a further 30 minutes, uncovered. After the vegetables and lamb have been simmering for 30 minutes, rinse the pearl barley in a sieve under cold running water. Turn the lamb over. Add the pearl barley and potatoes to the casserole. Cook gently for a further 30 minutes, uncovered. Stir in the cabbage and return to a gentle simmer. Continue cooking uncovered for a further 15 minutes or until the lamb is very tender and is falling off the bone and the barley is softened. Remove the pan from the heat Stir in the cabbage and return to a gentle simmer. Continue cooking uncovered for a further 15 minutes or until the lamb is very tender and is falling off the bone and the barley is softened. Remove the pan from the heat Lift the lamb out of the pot with tongs or a large fork and put on a board. Carve off all the meat, slicing or tearing into largish chunks and discarding any skin and bone. Season the broth with more salt and pepper to taste and spoon into large, deep plates. Divide the lamb between the plates and sprinkle with freshly chopped parsley. Lift the lamb out of the pot with tongs or a large fork and put on a board. Carve off all the meat, slicing or tearing into largish chunks and discarding any skin and bone. Season the broth with more salt and pepper to taste and spoon into large, deep plates. Divide the lamb between the plates and sprinkle with freshly chopped parsley. | {
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"title": "How to make Scotch broth recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bikers_scotch_broth_91406_16x9.jpg Warm up with a classic recipe for Scotch broth from The Hairy Bikers. 75g/3oz pearl barley1.15kg/2½lb lamb shoulder2 litres/3½ pints cold water or lamb stock2 onions, chopped1 bay leafbunch fresh thyme2 carrots, cut in 2.5cm/1in pieces2 turnips, cut in 2.5cm/1in pieces (optional)2 celery stalks, trimmed, cut in 2.5cm/1in pieces1 heaped tsp sea salt flakes, plus extra to taste2 potatoes, cut in 2.5cm/1in pieces½ savoy cabbage, trimmed, cored and finely shreddedhandful fresh parsley, roughly choppedfreshly ground black pepper 75g/3oz pearl barley 1.15kg/2½lb lamb shoulder 2 litres/3½ pints cold water or lamb stock 2 onions, chopped 1 bay leaf bunch fresh thyme 2 carrots, cut in 2.5cm/1in pieces 2 turnips, cut in 2.5cm/1in pieces (optional) 2 celery stalks, trimmed, cut in 2.5cm/1in pieces 1 heaped tsp sea salt flakes, plus extra to taste 2 potatoes, cut in 2.5cm/1in pieces ½ savoy cabbage, trimmed, cored and finely shredded handful fresh parsley, roughly chopped freshly ground black pepper Method Put the pearl barley into a bowl and cover with cold water. Set aside to soak.Meanwhile, pace the lamb in a large saucepan or flameproof casserole and cover with the cold water or lamb stock. Bring to a simmer and skim off the scum. Add the onion, bay leaf and thyme to the pan. Return to a gentle simmer and cook for one hour, skimming occasionally.Add the carrots, turnips and celery to the casserole with the lamb. Season with the salt and freshly ground black pepper. Bring to a very gentle simmer, cover with a lid and cook for 30 minutes. After the vegetables and lamb have been simmering for 30 minutes, rinse the pearl barley in a sieve under cold running water. Turn the lamb over. Add the pearl barley and potatoes to the casserole. Cook gently for a further 30 minutes, uncovered. Stir in the cabbage and return to a gentle simmer. Continue cooking uncovered for a further 15 minutes or until the lamb is very tender and is falling off the bone and the barley is softened. Remove the pan from the heatLift the lamb out of the pot with tongs or a large fork and put on a board. Carve off all the meat, slicing or tearing into largish chunks and discarding any skin and bone. Season the broth with more salt and pepper to taste and spoon into large, deep plates. Divide the lamb between the plates and sprinkle with freshly chopped parsley. Put the pearl barley into a bowl and cover with cold water. Set aside to soak. Put the pearl barley into a bowl and cover with cold water. Set aside to soak. Meanwhile, pace the lamb in a large saucepan or flameproof casserole and cover with the cold water or lamb stock. Bring to a simmer and skim off the scum. Add the onion, bay leaf and thyme to the pan. Return to a gentle simmer and cook for one hour, skimming occasionally. Meanwhile, pace the lamb in a large saucepan or flameproof casserole and cover with the cold water or lamb stock. Bring to a simmer and skim off the scum. Add the onion, bay leaf and thyme to the pan. Return to a gentle simmer and cook for one hour, skimming occasionally. Add the carrots, turnips and celery to the casserole with the lamb. Season with the salt and freshly ground black pepper. Bring to a very gentle simmer, cover with a lid and cook for 30 minutes. Add the carrots, turnips and celery to the casserole with the lamb. Season with the salt and freshly ground black pepper. Bring to a very gentle simmer, cover with a lid and cook for 30 minutes. After the vegetables and lamb have been simmering for 30 minutes, rinse the pearl barley in a sieve under cold running water. Turn the lamb over. Add the pearl barley and potatoes to the casserole. Cook gently for a further 30 minutes, uncovered. After the vegetables and lamb have been simmering for 30 minutes, rinse the pearl barley in a sieve under cold running water. Turn the lamb over. Add the pearl barley and potatoes to the casserole. Cook gently for a further 30 minutes, uncovered. Stir in the cabbage and return to a gentle simmer. Continue cooking uncovered for a further 15 minutes or until the lamb is very tender and is falling off the bone and the barley is softened. Remove the pan from the heat Stir in the cabbage and return to a gentle simmer. Continue cooking uncovered for a further 15 minutes or until the lamb is very tender and is falling off the bone and the barley is softened. Remove the pan from the heat Lift the lamb out of the pot with tongs or a large fork and put on a board. Carve off all the meat, slicing or tearing into largish chunks and discarding any skin and bone. Season the broth with more salt and pepper to taste and spoon into large, deep plates. Divide the lamb between the plates and sprinkle with freshly chopped parsley. Lift the lamb out of the pot with tongs or a large fork and put on a board. Carve off all the meat, slicing or tearing into largish chunks and discarding any skin and bone. Season the broth with more salt and pepper to taste and spoon into large, deep plates. Divide the lamb between the plates and sprinkle with freshly chopped parsley."
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} | 3ad302ec84eef16c2c1b31863b50dace92170f0baeb5049dfcd09d1423030988 | Miso cod with mackerel and coriander broth recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_cod_mackerel_broth_28050_16x9.jpg This flavoursome supper for two from Saturday Kitchen uses an Asian-inspired broth and marinated, pan-fried cod fillets. 1 tbsp caster sugar 1 tbsp mirin 2 tsp sake 2 tbsp white miso paste ½ tbsp Korean chilli bean paste 2 x 200g/7oz pieces thick-cut cod fillets 1 tbsp caster sugar 1 tbsp mirin 2 tsp sake 2 tbsp white miso paste ½ tbsp Korean chilli bean paste 2 x 200g/7oz pieces thick-cut cod fillets 500ml/18fl oz dashi stock 2cm/¾in piece fresh root ginger, peeled and sliced1 tbsp coriander seeds, crushed 1 smoked mackerel fillet, skin and trim removed and kept 1 tsp white miso paste 2 tsp red miso paste 3 spring onions, sliced 100g/3½oz fresh edamame beans micro coriander cress, to garnish 500ml/18fl oz dashi stock 2cm/¾in piece fresh root ginger, peeled and sliced 1 tbsp coriander seeds, crushed 1 smoked mackerel fillet, skin and trim removed and kept 1 tsp white miso paste 2 tsp red miso paste 3 spring onions, sliced 100g/3½oz fresh edamame beans micro coriander cress, to garnish Method To make the cod with miso, place a small saucepan over a medium heat then add the sugar, mirin and sake. Allow to reduce a little then remove from the heat, add the miso and whisk until the sugar has dissolved. Stir in the chilli bean paste and leave to cool.Once cool, put the fish into the cold marinade, cover and chill overnight. Preheat the oven to 200C/180C Fan/Gas 6.To make the smoked mackerel and coriander broth, add the dashi stock to a saucepan along with the ginger, coriander seeds and the skin and trim from the mackerel. Bring up to a simmer.After 5 minutes, place the two miso pastes in a small bowl or jug then ladle out enough broth to mix them together. Once mixed, add the miso pastes into the main stock and mix until incorporated. Simmer for 10 minutes. Meanwhile, preheat the grill to high and remove the cod from the marinade. Place on a baking tray and grill for 5 minutes until the top chars slightly then place in the oven for 8–10 minutes or until cooked through. When ready to serve, strain the stock through a sieve into serving bowls. Add the spring onions and edamame. Serve with the roasted cod and mackerel flaked on top and garnish with the micro coriander cress. To make the cod with miso, place a small saucepan over a medium heat then add the sugar, mirin and sake. Allow to reduce a little then remove from the heat, add the miso and whisk until the sugar has dissolved. Stir in the chilli bean paste and leave to cool. To make the cod with miso, place a small saucepan over a medium heat then add the sugar, mirin and sake. Allow to reduce a little then remove from the heat, add the miso and whisk until the sugar has dissolved. Stir in the chilli bean paste and leave to cool. Once cool, put the fish into the cold marinade, cover and chill overnight. Once cool, put the fish into the cold marinade, cover and chill overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the smoked mackerel and coriander broth, add the dashi stock to a saucepan along with the ginger, coriander seeds and the skin and trim from the mackerel. Bring up to a simmer. To make the smoked mackerel and coriander broth, add the dashi stock to a saucepan along with the ginger, coriander seeds and the skin and trim from the mackerel. Bring up to a simmer. After 5 minutes, place the two miso pastes in a small bowl or jug then ladle out enough broth to mix them together. Once mixed, add the miso pastes into the main stock and mix until incorporated. Simmer for 10 minutes. After 5 minutes, place the two miso pastes in a small bowl or jug then ladle out enough broth to mix them together. Once mixed, add the miso pastes into the main stock and mix until incorporated. Simmer for 10 minutes. Meanwhile, preheat the grill to high and remove the cod from the marinade. Place on a baking tray and grill for 5 minutes until the top chars slightly then place in the oven for 8–10 minutes or until cooked through. Meanwhile, preheat the grill to high and remove the cod from the marinade. Place on a baking tray and grill for 5 minutes until the top chars slightly then place in the oven for 8–10 minutes or until cooked through. When ready to serve, strain the stock through a sieve into serving bowls. Add the spring onions and edamame. Serve with the roasted cod and mackerel flaked on top and garnish with the micro coriander cress. When ready to serve, strain the stock through a sieve into serving bowls. Add the spring onions and edamame. Serve with the roasted cod and mackerel flaked on top and garnish with the micro coriander cress. | {
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"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_cod_mackerel_broth_28050_16x9.jpg This flavoursome supper for two from Saturday Kitchen uses an Asian-inspired broth and marinated, pan-fried cod fillets. 1 tbsp caster sugar 1 tbsp mirin 2 tsp sake 2 tbsp white miso paste ½ tbsp Korean chilli bean paste 2 x 200g/7oz pieces thick-cut cod fillets 1 tbsp caster sugar 1 tbsp mirin 2 tsp sake 2 tbsp white miso paste ½ tbsp Korean chilli bean paste 2 x 200g/7oz pieces thick-cut cod fillets 500ml/18fl oz dashi stock 2cm/¾in piece fresh root ginger, peeled and sliced1 tbsp coriander seeds, crushed 1 smoked mackerel fillet, skin and trim removed and kept 1 tsp white miso paste 2 tsp red miso paste 3 spring onions, sliced 100g/3½oz fresh edamame beans micro coriander cress, to garnish 500ml/18fl oz dashi stock 2cm/¾in piece fresh root ginger, peeled and sliced 1 tbsp coriander seeds, crushed 1 smoked mackerel fillet, skin and trim removed and kept 1 tsp white miso paste 2 tsp red miso paste 3 spring onions, sliced 100g/3½oz fresh edamame beans micro coriander cress, to garnish Method To make the cod with miso, place a small saucepan over a medium heat then add the sugar, mirin and sake. Allow to reduce a little then remove from the heat, add the miso and whisk until the sugar has dissolved. Stir in the chilli bean paste and leave to cool.Once cool, put the fish into the cold marinade, cover and chill overnight. Preheat the oven to 200C/180C Fan/Gas 6.To make the smoked mackerel and coriander broth, add the dashi stock to a saucepan along with the ginger, coriander seeds and the skin and trim from the mackerel. Bring up to a simmer.After 5 minutes, place the two miso pastes in a small bowl or jug then ladle out enough broth to mix them together. Once mixed, add the miso pastes into the main stock and mix until incorporated. Simmer for 10 minutes. Meanwhile, preheat the grill to high and remove the cod from the marinade. Place on a baking tray and grill for 5 minutes until the top chars slightly then place in the oven for 8–10 minutes or until cooked through. When ready to serve, strain the stock through a sieve into serving bowls. Add the spring onions and edamame. Serve with the roasted cod and mackerel flaked on top and garnish with the micro coriander cress. To make the cod with miso, place a small saucepan over a medium heat then add the sugar, mirin and sake. Allow to reduce a little then remove from the heat, add the miso and whisk until the sugar has dissolved. Stir in the chilli bean paste and leave to cool. To make the cod with miso, place a small saucepan over a medium heat then add the sugar, mirin and sake. Allow to reduce a little then remove from the heat, add the miso and whisk until the sugar has dissolved. Stir in the chilli bean paste and leave to cool. Once cool, put the fish into the cold marinade, cover and chill overnight. Once cool, put the fish into the cold marinade, cover and chill overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the smoked mackerel and coriander broth, add the dashi stock to a saucepan along with the ginger, coriander seeds and the skin and trim from the mackerel. Bring up to a simmer. To make the smoked mackerel and coriander broth, add the dashi stock to a saucepan along with the ginger, coriander seeds and the skin and trim from the mackerel. Bring up to a simmer. After 5 minutes, place the two miso pastes in a small bowl or jug then ladle out enough broth to mix them together. Once mixed, add the miso pastes into the main stock and mix until incorporated. Simmer for 10 minutes. After 5 minutes, place the two miso pastes in a small bowl or jug then ladle out enough broth to mix them together. Once mixed, add the miso pastes into the main stock and mix until incorporated. Simmer for 10 minutes. Meanwhile, preheat the grill to high and remove the cod from the marinade. Place on a baking tray and grill for 5 minutes until the top chars slightly then place in the oven for 8–10 minutes or until cooked through. Meanwhile, preheat the grill to high and remove the cod from the marinade. Place on a baking tray and grill for 5 minutes until the top chars slightly then place in the oven for 8–10 minutes or until cooked through. When ready to serve, strain the stock through a sieve into serving bowls. Add the spring onions and edamame. Serve with the roasted cod and mackerel flaked on top and garnish with the micro coriander cress. When ready to serve, strain the stock through a sieve into serving bowls. Add the spring onions and edamame. Serve with the roasted cod and mackerel flaked on top and garnish with the micro coriander cress."
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} | 248aa896537902ef559a35142f181712d04ce35a94a77390de4bd9f9d5956e32 | Jerusalem artichoke broth recipe
An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerusalemartichokebr_85618_16x9.jpg I have fond memories of my mother making a version of artichoke soup. This is how I now prefer to make it, the intensity of slow-cooked vegetable sweetness shot through with a balancing measure of white wine vinegar. 1 large onion, halved and sliced675g/1½lb Jerusalem artichokes, peeled, halved and sliced2 tbsp extra virgin olive oil4 sprigs fresh thyme1 bay leaf1 litre/1¾ pints hot chicken or vegetable stock2 tbsp white wine vinegarsalt and freshly ground black pepper 1 large onion, halved and sliced 675g/1½lb Jerusalem artichokes, peeled, halved and sliced 2 tbsp extra virgin olive oil 4 sprigs fresh thyme 1 bay leaf 1 litre/1¾ pints hot chicken or vegetable stock 2 tbsp white wine vinegar salt and freshly ground black pepper 2 tbsp roughly chopped parsley6 thick slices baguette (optional)150g/5oz single Gloucester, mature cheddar or gruyère cheese, coarsely grated (optional) 2 tbsp roughly chopped parsley 6 thick slices baguette (optional) 150g/5oz single Gloucester, mature cheddar or gruyère cheese, coarsely grated (optional) Method Place the onion, artichokes and oil into a pan and add the thyme and bay leaf, tied together with string. Cover and sweat over a low heat for about 15 minutes, stirring occasionally.Add the stock and vinegar, season well with salt and freshly ground black pepper and bring up to the boil. Simmer for ten minutes, then taste and adjust the seasoning. Discard the thyme and bay leaf and pour into serving bowls.To serve, sprinkle with parsley. If using the bread and cheese, preheat the grill to medium. Toast the baguette lightly on both sides under the grill, then, just before serving, top with grated cheese and slide back under the grill to melt. Float a slice of cheese on toast in each bowl of soup as you serve. Place the onion, artichokes and oil into a pan and add the thyme and bay leaf, tied together with string. Cover and sweat over a low heat for about 15 minutes, stirring occasionally. Place the onion, artichokes and oil into a pan and add the thyme and bay leaf, tied together with string. Cover and sweat over a low heat for about 15 minutes, stirring occasionally. Add the stock and vinegar, season well with salt and freshly ground black pepper and bring up to the boil. Simmer for ten minutes, then taste and adjust the seasoning. Discard the thyme and bay leaf and pour into serving bowls. Add the stock and vinegar, season well with salt and freshly ground black pepper and bring up to the boil. Simmer for ten minutes, then taste and adjust the seasoning. Discard the thyme and bay leaf and pour into serving bowls. To serve, sprinkle with parsley. If using the bread and cheese, preheat the grill to medium. Toast the baguette lightly on both sides under the grill, then, just before serving, top with grated cheese and slide back under the grill to melt. Float a slice of cheese on toast in each bowl of soup as you serve. To serve, sprinkle with parsley. If using the bread and cheese, preheat the grill to medium. Toast the baguette lightly on both sides under the grill, then, just before serving, top with grated cheese and slide back under the grill to melt. Float a slice of cheese on toast in each bowl of soup as you serve. | {
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"title": "Jerusalem artichoke broth recipe",
"content": "An average of 3.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jerusalemartichokebr_85618_16x9.jpg I have fond memories of my mother making a version of artichoke soup. This is how I now prefer to make it, the intensity of slow-cooked vegetable sweetness shot through with a balancing measure of white wine vinegar. 1 large onion, halved and sliced675g/1½lb Jerusalem artichokes, peeled, halved and sliced2 tbsp extra virgin olive oil4 sprigs fresh thyme1 bay leaf1 litre/1¾ pints hot chicken or vegetable stock2 tbsp white wine vinegarsalt and freshly ground black pepper 1 large onion, halved and sliced 675g/1½lb Jerusalem artichokes, peeled, halved and sliced 2 tbsp extra virgin olive oil 4 sprigs fresh thyme 1 bay leaf 1 litre/1¾ pints hot chicken or vegetable stock 2 tbsp white wine vinegar salt and freshly ground black pepper 2 tbsp roughly chopped parsley6 thick slices baguette (optional)150g/5oz single Gloucester, mature cheddar or gruyère cheese, coarsely grated (optional) 2 tbsp roughly chopped parsley 6 thick slices baguette (optional) 150g/5oz single Gloucester, mature cheddar or gruyère cheese, coarsely grated (optional) Method Place the onion, artichokes and oil into a pan and add the thyme and bay leaf, tied together with string. Cover and sweat over a low heat for about 15 minutes, stirring occasionally.Add the stock and vinegar, season well with salt and freshly ground black pepper and bring up to the boil. Simmer for ten minutes, then taste and adjust the seasoning. Discard the thyme and bay leaf and pour into serving bowls.To serve, sprinkle with parsley. If using the bread and cheese, preheat the grill to medium. Toast the baguette lightly on both sides under the grill, then, just before serving, top with grated cheese and slide back under the grill to melt. Float a slice of cheese on toast in each bowl of soup as you serve. Place the onion, artichokes and oil into a pan and add the thyme and bay leaf, tied together with string. Cover and sweat over a low heat for about 15 minutes, stirring occasionally. Place the onion, artichokes and oil into a pan and add the thyme and bay leaf, tied together with string. Cover and sweat over a low heat for about 15 minutes, stirring occasionally. Add the stock and vinegar, season well with salt and freshly ground black pepper and bring up to the boil. Simmer for ten minutes, then taste and adjust the seasoning. Discard the thyme and bay leaf and pour into serving bowls. Add the stock and vinegar, season well with salt and freshly ground black pepper and bring up to the boil. Simmer for ten minutes, then taste and adjust the seasoning. Discard the thyme and bay leaf and pour into serving bowls. To serve, sprinkle with parsley. If using the bread and cheese, preheat the grill to medium. Toast the baguette lightly on both sides under the grill, then, just before serving, top with grated cheese and slide back under the grill to melt. Float a slice of cheese on toast in each bowl of soup as you serve. To serve, sprinkle with parsley. If using the bread and cheese, preheat the grill to medium. Toast the baguette lightly on both sides under the grill, then, just before serving, top with grated cheese and slide back under the grill to melt. Float a slice of cheese on toast in each bowl of soup as you serve."
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} | d410f09697cfe6368afed8554e0bcb7172f55a611f78cf81735cb637136b3b97 | Fresh tomato and strawberry gazpacho recipe
An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_tomato_and_17309_16x9.jpg Try this twist on gazpacho, the classic Spanish summery chilled soup. Tomatoes and strawberries together might seem suprising, but they are a great match offering a good balance of sweetness and acidity. For this recipe you will need a blender. 600g/1lb 5oz ripe plum tomatoes, cored and chopped250g/9oz strawberries, hulled100g/3½oz cucumber, peeled and chopped½ small red onion, chopped½ small garlic clove, thinly sliced50g/1¾oz stale crusty white bread, torn into small pieces2 tbsp extra virgin olive oil1 tbsp sherry vinegarsea salt and freshly ground black pepper 600g/1lb 5oz ripe plum tomatoes, cored and chopped 250g/9oz strawberries, hulled 100g/3½oz cucumber, peeled and chopped ½ small red onion, chopped ½ small garlic clove, thinly sliced 50g/1¾oz stale crusty white bread, torn into small pieces 2 tbsp extra virgin olive oil 1 tbsp sherry vinegar sea salt and freshly ground black pepper croûtonssmall handful fresh basil leaves, finely shredded croûtons small handful fresh basil leaves, finely shredded Method Put the gazpacho ingredients into a large mixing bowl and season generously with salt and pepper.Using your hands, mix everything together, squeezing out the juices. Cover with clingfilm and chill for at least 1 hour, or overnight.Transfer to a blender and blitz until smooth. You might want to add a little more olive oil or water to get the consistency you prefer.Taste and adjust the seasoning, adding an extra splash of sherry vinegar or a pinch of salt to taste.Serve in bowls and top with croûtons or shredded basil. Alternatively serve in chilled shot glasses. Put the gazpacho ingredients into a large mixing bowl and season generously with salt and pepper. Put the gazpacho ingredients into a large mixing bowl and season generously with salt and pepper. Using your hands, mix everything together, squeezing out the juices. Cover with clingfilm and chill for at least 1 hour, or overnight. Using your hands, mix everything together, squeezing out the juices. Cover with clingfilm and chill for at least 1 hour, or overnight. Transfer to a blender and blitz until smooth. You might want to add a little more olive oil or water to get the consistency you prefer. Transfer to a blender and blitz until smooth. You might want to add a little more olive oil or water to get the consistency you prefer. Taste and adjust the seasoning, adding an extra splash of sherry vinegar or a pinch of salt to taste. Taste and adjust the seasoning, adding an extra splash of sherry vinegar or a pinch of salt to taste. Serve in bowls and top with croûtons or shredded basil. Alternatively serve in chilled shot glasses. Serve in bowls and top with croûtons or shredded basil. Alternatively serve in chilled shot glasses. | {
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"title": "Fresh tomato and strawberry gazpacho recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_tomato_and_17309_16x9.jpg Try this twist on gazpacho, the classic Spanish summery chilled soup. Tomatoes and strawberries together might seem suprising, but they are a great match offering a good balance of sweetness and acidity. For this recipe you will need a blender. 600g/1lb 5oz ripe plum tomatoes, cored and chopped250g/9oz strawberries, hulled100g/3½oz cucumber, peeled and chopped½ small red onion, chopped½ small garlic clove, thinly sliced50g/1¾oz stale crusty white bread, torn into small pieces2 tbsp extra virgin olive oil1 tbsp sherry vinegarsea salt and freshly ground black pepper 600g/1lb 5oz ripe plum tomatoes, cored and chopped 250g/9oz strawberries, hulled 100g/3½oz cucumber, peeled and chopped ½ small red onion, chopped ½ small garlic clove, thinly sliced 50g/1¾oz stale crusty white bread, torn into small pieces 2 tbsp extra virgin olive oil 1 tbsp sherry vinegar sea salt and freshly ground black pepper croûtonssmall handful fresh basil leaves, finely shredded croûtons small handful fresh basil leaves, finely shredded Method Put the gazpacho ingredients into a large mixing bowl and season generously with salt and pepper.Using your hands, mix everything together, squeezing out the juices. Cover with clingfilm and chill for at least 1 hour, or overnight.Transfer to a blender and blitz until smooth. You might want to add a little more olive oil or water to get the consistency you prefer.Taste and adjust the seasoning, adding an extra splash of sherry vinegar or a pinch of salt to taste.Serve in bowls and top with croûtons or shredded basil. Alternatively serve in chilled shot glasses. Put the gazpacho ingredients into a large mixing bowl and season generously with salt and pepper. Put the gazpacho ingredients into a large mixing bowl and season generously with salt and pepper. Using your hands, mix everything together, squeezing out the juices. Cover with clingfilm and chill for at least 1 hour, or overnight. Using your hands, mix everything together, squeezing out the juices. Cover with clingfilm and chill for at least 1 hour, or overnight. Transfer to a blender and blitz until smooth. You might want to add a little more olive oil or water to get the consistency you prefer. Transfer to a blender and blitz until smooth. You might want to add a little more olive oil or water to get the consistency you prefer. Taste and adjust the seasoning, adding an extra splash of sherry vinegar or a pinch of salt to taste. Taste and adjust the seasoning, adding an extra splash of sherry vinegar or a pinch of salt to taste. Serve in bowls and top with croûtons or shredded basil. Alternatively serve in chilled shot glasses. Serve in bowls and top with croûtons or shredded basil. Alternatively serve in chilled shot glasses."
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} | 88da567dc4e0e0617ac70f3936f3921a55ddf60ca581022db5774470562968ca | Gazpacho shots with pimenton and caraway seed twists recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gazpachoshotswithpim_93819_16x9.jpg The weather needs to be sizzling hot to really enjoy an ice cold glass of gazpacho. This recipe makes savoury pastry twists to set off its punchy flavour. 1 x 500g/17½oz packet ready-made puff pastryplain flour, for dustingolive oil, for brushingpimenton (smoked paprika), for sprinklingcaraway seeds, for sprinklingsea salt, for sprinkling 1 x 500g/17½oz packet ready-made puff pastry plain flour, for dusting olive oil, for brushing pimenton (smoked paprika), for sprinkling caraway seeds, for sprinkling sea salt, for sprinkling 2 cucumbers, trimmed and chopped2 celery stalks, trimmed and chopped3 garlic cloves, peeled, finely chopped1 small bunch spring onions, trimmed and chopped2 red peppers, seeds removed, chopped2 yellow peppers, seeds removed, chopped8 plum tomatoes, chopped4 tbsp passata 75ml/2½fl oz extra virgin olive oil3 tbsp white balsamic vinegar, plus extra to tastesplash Tabasco sauce, to tastesalt and freshly ground black pepper 2 cucumbers, trimmed and chopped 2 celery stalks, trimmed and chopped 3 garlic cloves, peeled, finely chopped 1 small bunch spring onions, trimmed and chopped 2 red peppers, seeds removed, chopped 2 yellow peppers, seeds removed, chopped 8 plum tomatoes, chopped 4 tbsp passata 75ml/2½fl oz extra virgin olive oil 3 tbsp white balsamic vinegar, plus extra to taste splash Tabasco sauce, to taste salt and freshly ground black pepper 1 small bunch fresh chives, finely chopped1 small bunch fresh basil leaves 1 small bunch fresh chives, finely chopped 1 small bunch fresh basil leaves Method Preheat the oven to 200C/390F/gas 6. Lightly grease 2 baking sheets. Roll out the puff pastry on a lightly floured surface until 0.5cm thick. Cut the sheet into 10 strips, each 1cm/½in wide. Brush each strip with olive oil and sprinkle lightly with pimenton, caraway seeds and salt. Twist each end of the strip and place onto the baking sheets, spaced apart. Chill for 10 minutes in the fridge. Bake the twists for 10-15 minutes, or until crisp and golden-brown. Carefully transfer to a wire rack to cool. For the gazpacho, place the cucumber, celery, garlic, spring onions, peppers and tomatoes into a food processor and blend until smooth. With the motor running, add the passata, olive oil, vinegar and Tabasco. Season, to taste, with salt, freshly ground black pepper and vinegar. Spoon the gazpacho into chilled shot glasses and garnish with a sprinkling of chives and basil. Serve the pimenton and caraway seed twists alongside. Preheat the oven to 200C/390F/gas 6. Lightly grease 2 baking sheets. Preheat the oven to 200C/390F/gas 6. Lightly grease 2 baking sheets. Roll out the puff pastry on a lightly floured surface until 0.5cm thick. Cut the sheet into 10 strips, each 1cm/½in wide. Brush each strip with olive oil and sprinkle lightly with pimenton, caraway seeds and salt. Twist each end of the strip and place onto the baking sheets, spaced apart. Chill for 10 minutes in the fridge. Roll out the puff pastry on a lightly floured surface until 0.5cm thick. Cut the sheet into 10 strips, each 1cm/½in wide. Brush each strip with olive oil and sprinkle lightly with pimenton, caraway seeds and salt. Twist each end of the strip and place onto the baking sheets, spaced apart. Chill for 10 minutes in the fridge. Bake the twists for 10-15 minutes, or until crisp and golden-brown. Carefully transfer to a wire rack to cool. Bake the twists for 10-15 minutes, or until crisp and golden-brown. Carefully transfer to a wire rack to cool. For the gazpacho, place the cucumber, celery, garlic, spring onions, peppers and tomatoes into a food processor and blend until smooth. With the motor running, add the passata, olive oil, vinegar and Tabasco. Season, to taste, with salt, freshly ground black pepper and vinegar. For the gazpacho, place the cucumber, celery, garlic, spring onions, peppers and tomatoes into a food processor and blend until smooth. With the motor running, add the passata, olive oil, vinegar and Tabasco. Season, to taste, with salt, freshly ground black pepper and vinegar. Spoon the gazpacho into chilled shot glasses and garnish with a sprinkling of chives and basil. Serve the pimenton and caraway seed twists alongside. Spoon the gazpacho into chilled shot glasses and garnish with a sprinkling of chives and basil. Serve the pimenton and caraway seed twists alongside. | {
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"title": "Gazpacho shots with pimenton and caraway seed twists 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/gazpachoshotswithpim_93819_16x9.jpg The weather needs to be sizzling hot to really enjoy an ice cold glass of gazpacho. This recipe makes savoury pastry twists to set off its punchy flavour. 1 x 500g/17½oz packet ready-made puff pastryplain flour, for dustingolive oil, for brushingpimenton (smoked paprika), for sprinklingcaraway seeds, for sprinklingsea salt, for sprinkling 1 x 500g/17½oz packet ready-made puff pastry plain flour, for dusting olive oil, for brushing pimenton (smoked paprika), for sprinkling caraway seeds, for sprinkling sea salt, for sprinkling 2 cucumbers, trimmed and chopped2 celery stalks, trimmed and chopped3 garlic cloves, peeled, finely chopped1 small bunch spring onions, trimmed and chopped2 red peppers, seeds removed, chopped2 yellow peppers, seeds removed, chopped8 plum tomatoes, chopped4 tbsp passata 75ml/2½fl oz extra virgin olive oil3 tbsp white balsamic vinegar, plus extra to tastesplash Tabasco sauce, to tastesalt and freshly ground black pepper 2 cucumbers, trimmed and chopped 2 celery stalks, trimmed and chopped 3 garlic cloves, peeled, finely chopped 1 small bunch spring onions, trimmed and chopped 2 red peppers, seeds removed, chopped 2 yellow peppers, seeds removed, chopped 8 plum tomatoes, chopped 4 tbsp passata 75ml/2½fl oz extra virgin olive oil 3 tbsp white balsamic vinegar, plus extra to taste splash Tabasco sauce, to taste salt and freshly ground black pepper 1 small bunch fresh chives, finely chopped1 small bunch fresh basil leaves 1 small bunch fresh chives, finely chopped 1 small bunch fresh basil leaves Method Preheat the oven to 200C/390F/gas 6. Lightly grease 2 baking sheets. Roll out the puff pastry on a lightly floured surface until 0.5cm thick. Cut the sheet into 10 strips, each 1cm/½in wide. Brush each strip with olive oil and sprinkle lightly with pimenton, caraway seeds and salt. Twist each end of the strip and place onto the baking sheets, spaced apart. Chill for 10 minutes in the fridge. Bake the twists for 10-15 minutes, or until crisp and golden-brown. Carefully transfer to a wire rack to cool. For the gazpacho, place the cucumber, celery, garlic, spring onions, peppers and tomatoes into a food processor and blend until smooth. With the motor running, add the passata, olive oil, vinegar and Tabasco. Season, to taste, with salt, freshly ground black pepper and vinegar. Spoon the gazpacho into chilled shot glasses and garnish with a sprinkling of chives and basil. Serve the pimenton and caraway seed twists alongside. Preheat the oven to 200C/390F/gas 6. Lightly grease 2 baking sheets. Preheat the oven to 200C/390F/gas 6. Lightly grease 2 baking sheets. Roll out the puff pastry on a lightly floured surface until 0.5cm thick. Cut the sheet into 10 strips, each 1cm/½in wide. Brush each strip with olive oil and sprinkle lightly with pimenton, caraway seeds and salt. Twist each end of the strip and place onto the baking sheets, spaced apart. Chill for 10 minutes in the fridge. Roll out the puff pastry on a lightly floured surface until 0.5cm thick. Cut the sheet into 10 strips, each 1cm/½in wide. Brush each strip with olive oil and sprinkle lightly with pimenton, caraway seeds and salt. Twist each end of the strip and place onto the baking sheets, spaced apart. Chill for 10 minutes in the fridge. Bake the twists for 10-15 minutes, or until crisp and golden-brown. Carefully transfer to a wire rack to cool. Bake the twists for 10-15 minutes, or until crisp and golden-brown. Carefully transfer to a wire rack to cool. For the gazpacho, place the cucumber, celery, garlic, spring onions, peppers and tomatoes into a food processor and blend until smooth. With the motor running, add the passata, olive oil, vinegar and Tabasco. Season, to taste, with salt, freshly ground black pepper and vinegar. For the gazpacho, place the cucumber, celery, garlic, spring onions, peppers and tomatoes into a food processor and blend until smooth. With the motor running, add the passata, olive oil, vinegar and Tabasco. Season, to taste, with salt, freshly ground black pepper and vinegar. Spoon the gazpacho into chilled shot glasses and garnish with a sprinkling of chives and basil. Serve the pimenton and caraway seed twists alongside. Spoon the gazpacho into chilled shot glasses and garnish with a sprinkling of chives and basil. Serve the pimenton and caraway seed twists alongside."
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} | 5015d61af0f91f8732f00287fee7a36f60beb5080c46b1151b22df371a633d88 | Spanish-style fish stew recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spanish-style_fish_stew_46023_16x9.jpg Matt Tebbutt’s paprika-spiced seafood medley would make the perfect al fresco lunch with friends. 2 tbsp olive oil 1 onion, sliced 1 fennel bulb, sliced 6 garlic cloves, sliced1 tbsp sweet smoked paprika 125ml/4fl oz amontillado sherry1 large potato, peeled and diced2 red chillies, sliced 1 loose handful great-quality Spanish black olives 4 tomatoes, chopped 1 tbsp fresh chopped oregano 2 cod or hake fillets (200g/7oz each), cut into 4 pieces fish stock or water, to cover ½ lemon, thinly sliced 1 handful mussels, cleaned and beards removed 8 king prawns in shell, tail and shell removed head kept on 2 medium squids, cut into triangles and scored 1 bunch fresh parsley, chopped 2 slices sourdough, toasted and rubbed with garlic 2 tbsp olive oil 1 onion, sliced 1 fennel bulb, sliced 6 garlic cloves, sliced 1 tbsp sweet smoked paprika 125ml/4fl oz amontillado sherry 1 large potato, peeled and diced 2 red chillies, sliced 1 loose handful great-quality Spanish black olives 4 tomatoes, chopped 1 tbsp fresh chopped oregano 2 cod or hake fillets (200g/7oz each), cut into 4 pieces fish stock or water, to cover ½ lemon, thinly sliced 1 handful mussels, cleaned and beards removed 8 king prawns in shell, tail and shell removed head kept on 2 medium squids, cut into triangles and scored 1 bunch fresh parsley, chopped 2 slices sourdough, toasted and rubbed with garlic Method Preheat the oven to 240C/220C Fan/Gas 9. Pour some olive oil into a large, deep ovenproof frying pan set over a low heat. Add the onion, fennel and garlic, then cook for 10 minutes. Add the paprika and fry for a few minutes before pouring in the sherry. Sizzle and reduce, then add the potatoes, chilli, olives and tomatoes. Cook for 10 minutes, then stir through the oregano. Add the fish fillets and season with salt, then pour in enough fish stock or water to come three-quarters of the way up the side of the fillets. Add a few lemon slices on top, then bake in the oven for 10 minutes. Meanwhile, discard any mussels with broken shells and any that refuse to close when tapped. Add all the shellfish to the pan, top with the toasted sourdough, drizzle liberally with olive oil and return to the oven for another 10 minutes until all cooked through. Discard any mussels that remain closed before serving. Preheat the oven to 240C/220C Fan/Gas 9. Pour some olive oil into a large, deep ovenproof frying pan set over a low heat. Add the onion, fennel and garlic, then cook for 10 minutes. Add the paprika and fry for a few minutes before pouring in the sherry. Sizzle and reduce, then add the potatoes, chilli, olives and tomatoes. Preheat the oven to 240C/220C Fan/Gas 9. Pour some olive oil into a large, deep ovenproof frying pan set over a low heat. Add the onion, fennel and garlic, then cook for 10 minutes. Add the paprika and fry for a few minutes before pouring in the sherry. Sizzle and reduce, then add the potatoes, chilli, olives and tomatoes. Cook for 10 minutes, then stir through the oregano. Add the fish fillets and season with salt, then pour in enough fish stock or water to come three-quarters of the way up the side of the fillets. Add a few lemon slices on top, then bake in the oven for 10 minutes. Cook for 10 minutes, then stir through the oregano. Add the fish fillets and season with salt, then pour in enough fish stock or water to come three-quarters of the way up the side of the fillets. Add a few lemon slices on top, then bake in the oven for 10 minutes. Meanwhile, discard any mussels with broken shells and any that refuse to close when tapped. Add all the shellfish to the pan, top with the toasted sourdough, drizzle liberally with olive oil and return to the oven for another 10 minutes until all cooked through. Discard any mussels that remain closed before serving. Meanwhile, discard any mussels with broken shells and any that refuse to close when tapped. Add all the shellfish to the pan, top with the toasted sourdough, drizzle liberally with olive oil and return to the oven for another 10 minutes until all cooked through. Discard any mussels that remain closed before serving. | {
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"title": "Spanish-style fish stew recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spanish-style_fish_stew_46023_16x9.jpg Matt Tebbutt’s paprika-spiced seafood medley would make the perfect al fresco lunch with friends. 2 tbsp olive oil 1 onion, sliced 1 fennel bulb, sliced 6 garlic cloves, sliced1 tbsp sweet smoked paprika 125ml/4fl oz amontillado sherry1 large potato, peeled and diced2 red chillies, sliced 1 loose handful great-quality Spanish black olives 4 tomatoes, chopped 1 tbsp fresh chopped oregano 2 cod or hake fillets (200g/7oz each), cut into 4 pieces fish stock or water, to cover ½ lemon, thinly sliced 1 handful mussels, cleaned and beards removed 8 king prawns in shell, tail and shell removed head kept on 2 medium squids, cut into triangles and scored 1 bunch fresh parsley, chopped 2 slices sourdough, toasted and rubbed with garlic 2 tbsp olive oil 1 onion, sliced 1 fennel bulb, sliced 6 garlic cloves, sliced 1 tbsp sweet smoked paprika 125ml/4fl oz amontillado sherry 1 large potato, peeled and diced 2 red chillies, sliced 1 loose handful great-quality Spanish black olives 4 tomatoes, chopped 1 tbsp fresh chopped oregano 2 cod or hake fillets (200g/7oz each), cut into 4 pieces fish stock or water, to cover ½ lemon, thinly sliced 1 handful mussels, cleaned and beards removed 8 king prawns in shell, tail and shell removed head kept on 2 medium squids, cut into triangles and scored 1 bunch fresh parsley, chopped 2 slices sourdough, toasted and rubbed with garlic Method Preheat the oven to 240C/220C Fan/Gas 9. Pour some olive oil into a large, deep ovenproof frying pan set over a low heat. Add the onion, fennel and garlic, then cook for 10 minutes. Add the paprika and fry for a few minutes before pouring in the sherry. Sizzle and reduce, then add the potatoes, chilli, olives and tomatoes. Cook for 10 minutes, then stir through the oregano. Add the fish fillets and season with salt, then pour in enough fish stock or water to come three-quarters of the way up the side of the fillets. Add a few lemon slices on top, then bake in the oven for 10 minutes. Meanwhile, discard any mussels with broken shells and any that refuse to close when tapped. Add all the shellfish to the pan, top with the toasted sourdough, drizzle liberally with olive oil and return to the oven for another 10 minutes until all cooked through. Discard any mussels that remain closed before serving. Preheat the oven to 240C/220C Fan/Gas 9. Pour some olive oil into a large, deep ovenproof frying pan set over a low heat. Add the onion, fennel and garlic, then cook for 10 minutes. Add the paprika and fry for a few minutes before pouring in the sherry. Sizzle and reduce, then add the potatoes, chilli, olives and tomatoes. Preheat the oven to 240C/220C Fan/Gas 9. Pour some olive oil into a large, deep ovenproof frying pan set over a low heat. Add the onion, fennel and garlic, then cook for 10 minutes. Add the paprika and fry for a few minutes before pouring in the sherry. Sizzle and reduce, then add the potatoes, chilli, olives and tomatoes. Cook for 10 minutes, then stir through the oregano. Add the fish fillets and season with salt, then pour in enough fish stock or water to come three-quarters of the way up the side of the fillets. Add a few lemon slices on top, then bake in the oven for 10 minutes. Cook for 10 minutes, then stir through the oregano. Add the fish fillets and season with salt, then pour in enough fish stock or water to come three-quarters of the way up the side of the fillets. Add a few lemon slices on top, then bake in the oven for 10 minutes. Meanwhile, discard any mussels with broken shells and any that refuse to close when tapped. Add all the shellfish to the pan, top with the toasted sourdough, drizzle liberally with olive oil and return to the oven for another 10 minutes until all cooked through. Discard any mussels that remain closed before serving. Meanwhile, discard any mussels with broken shells and any that refuse to close when tapped. Add all the shellfish to the pan, top with the toasted sourdough, drizzle liberally with olive oil and return to the oven for another 10 minutes until all cooked through. Discard any mussels that remain closed before serving."
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} | 6dcb59842df9bb33cf929d9d2fefd1b7b5b8973d5f81c7eef7ee6d67b58af318 | Marmitako (Basque fish stew) recipe
An average of 5.0 out of 5 stars from 1 rating This wonderful Basque fish stew has a name that translates as ‘from the pot’. A traditional fisherman’s meal, here made with bonito, but you can also use tuna. head and bones of the bonito (see below), or you can use hake or cod head and bones (you can get these from the fishmonger)2 tbsp olive oil1 leek, roughly chopped1 carrot, roughly chopped1 clove garlic, very finely chopped1 onion, roughly chopped1 bay leaf head and bones of the bonito (see below), or you can use hake or cod head and bones (you can get these from the fishmonger) 2 tbsp olive oil 1 leek, roughly chopped 1 carrot, roughly chopped 1 clove garlic, very finely chopped 1 onion, roughly chopped 1 bay leaf 1 tbsp olive oil2 garlic cloves, crushed1 onion, very finely chopped1 large Italian red pepper (around 200g/7oz) very finely chopped200g/7oz padron pepper, very finely chopped1 red chilli, finely chopped with seeds removed5-6 ripe plum tomatoes, grated, to make a sauce2 dried choriceros peppers, soaked in water. Butterfly the peppers and scrape the paste from the inside with a spoon, leaving the skin (if you can’t get the peppers you can buy the paste)200ml/7fl oz Txakoli (a Basque wine), or other dry, slightly sparkling white wine1kg/2lb 4oz potatoes, peeled, cut into chunks the same size as the fish1 bay leaf75ml/2½fl oz extra virgin olive oil2kg/4lb 8oz bonito (if you can’t get hold of one, use 1kg/2lb 4oz of fresh tuna) cut into large chunks bunch of parsley, roughly chopped 1 tbsp olive oil 2 garlic cloves, crushed 1 onion, very finely chopped 1 large Italian red pepper (around 200g/7oz) very finely chopped 200g/7oz padron pepper, very finely chopped 1 red chilli, finely chopped with seeds removed 5-6 ripe plum tomatoes, grated, to make a sauce 2 dried choriceros peppers, soaked in water. Butterfly the peppers and scrape the paste from the inside with a spoon, leaving the skin (if you can’t get the peppers you can buy the paste) 200ml/7fl oz Txakoli (a Basque wine), or other dry, slightly sparkling white wine 1kg/2lb 4oz potatoes, peeled, cut into chunks the same size as the fish 1 bay leaf 75ml/2½fl oz extra virgin olive oil 2kg/4lb 8oz bonito (if you can’t get hold of one, use 1kg/2lb 4oz of fresh tuna) cut into large chunks bunch of parsley, roughly chopped 150ml/5fl oz extra virgin olive oil50ml/2fl oz Moscatel vinegar1 shallot, very finely choppedsmall bunch of chives, finely chopped3 sweet Basque piquillo peppers (from a jar), cut into strips 2 heads of Little Gem, leaves onlysalt and freshly ground black pepper 150ml/5fl oz extra virgin olive oil 50ml/2fl oz Moscatel vinegar 1 shallot, very finely chopped small bunch of chives, finely chopped 3 sweet Basque piquillo peppers (from a jar), cut into strips 2 heads of Little Gem, leaves only salt and freshly ground black pepper Method For the fish stock, clean the gills of the fish, ensure that there is no blood whatsoever. Heat the olive oil in a large pan. Gently cook the vegetables, add the fish head and bones, 3 litres/5¼ pints of water and a bay leaf. Heat the stock so it is steaming, but do not boil, for 20 minutes. Pass through a sieve and set aside.For the marmitako, in a large saucepan heat the olive oil. Gently fry the onion and garlic. When half softened, add the red pepper and cook for 2 minutes, then add the padron pepper. When everything is soft add the chilli and tomato sauce. Cook out the acidity and water of the tomato so that it is almost like a paste. Add the choriceros paste and the wine. Cook off the alcohol for a few seconds and then add the potato chunks and season with salt and pepper. Pour in 200ml/7fl oz of the fish stock and add a bay leaf. It should take around 20 minutes for the potatoes to cook. Meanwhile in a separate pan, heat until very hot, add 75ml/2½fl oz of olive oil and quickly flash fry the bonito (or tuna) to caramelise it on the outside but keep it raw in the middle.Once the potatoes are cooked, add the fish to the stew, gently mix it in and take the pan off the heat. Put the lid on and leave it to stand for 10 minutes. After ten minutes give it a gentle shake. Mix the chopped parsley into the stew, drizzle with olive oil and serve.For the baby gem salad, in a small bowl, mix the olive oil and vinegar until they emulsify, add the shallot and chives and season. Add the piquillo peppers and mix gently so that they don’t break up. To serve, place a few leaves on a plate and drizzle with the dressing. Place some more leaves on top and drizzle again and so on, so that the leaves remain crisp. Season with salt and pepper.Serve the marmitako in bowls with the salad alongside. For the fish stock, clean the gills of the fish, ensure that there is no blood whatsoever. Heat the olive oil in a large pan. Gently cook the vegetables, add the fish head and bones, 3 litres/5¼ pints of water and a bay leaf. Heat the stock so it is steaming, but do not boil, for 20 minutes. Pass through a sieve and set aside. For the fish stock, clean the gills of the fish, ensure that there is no blood whatsoever. Heat the olive oil in a large pan. Gently cook the vegetables, add the fish head and bones, 3 litres/5¼ pints of water and a bay leaf. Heat the stock so it is steaming, but do not boil, for 20 minutes. Pass through a sieve and set aside. For the marmitako, in a large saucepan heat the olive oil. Gently fry the onion and garlic. When half softened, add the red pepper and cook for 2 minutes, then add the padron pepper. When everything is soft add the chilli and tomato sauce. For the marmitako, in a large saucepan heat the olive oil. Gently fry the onion and garlic. When half softened, add the red pepper and cook for 2 minutes, then add the padron pepper. When everything is soft add the chilli and tomato sauce. Cook out the acidity and water of the tomato so that it is almost like a paste. Add the choriceros paste and the wine. Cook off the alcohol for a few seconds and then add the potato chunks and season with salt and pepper. Pour in 200ml/7fl oz of the fish stock and add a bay leaf. It should take around 20 minutes for the potatoes to cook. Cook out the acidity and water of the tomato so that it is almost like a paste. Add the choriceros paste and the wine. Cook off the alcohol for a few seconds and then add the potato chunks and season with salt and pepper. Pour in 200ml/7fl oz of the fish stock and add a bay leaf. It should take around 20 minutes for the potatoes to cook. Meanwhile in a separate pan, heat until very hot, add 75ml/2½fl oz of olive oil and quickly flash fry the bonito (or tuna) to caramelise it on the outside but keep it raw in the middle. Meanwhile in a separate pan, heat until very hot, add 75ml/2½fl oz of olive oil and quickly flash fry the bonito (or tuna) to caramelise it on the outside but keep it raw in the middle. Once the potatoes are cooked, add the fish to the stew, gently mix it in and take the pan off the heat. Put the lid on and leave it to stand for 10 minutes. After ten minutes give it a gentle shake. Mix the chopped parsley into the stew, drizzle with olive oil and serve. Once the potatoes are cooked, add the fish to the stew, gently mix it in and take the pan off the heat. Put the lid on and leave it to stand for 10 minutes. After ten minutes give it a gentle shake. Mix the chopped parsley into the stew, drizzle with olive oil and serve. For the baby gem salad, in a small bowl, mix the olive oil and vinegar until they emulsify, add the shallot and chives and season. Add the piquillo peppers and mix gently so that they don’t break up. For the baby gem salad, in a small bowl, mix the olive oil and vinegar until they emulsify, add the shallot and chives and season. Add the piquillo peppers and mix gently so that they don’t break up. To serve, place a few leaves on a plate and drizzle with the dressing. Place some more leaves on top and drizzle again and so on, so that the leaves remain crisp. Season with salt and pepper. To serve, place a few leaves on a plate and drizzle with the dressing. Place some more leaves on top and drizzle again and so on, so that the leaves remain crisp. Season with salt and pepper. Serve the marmitako in bowls with the salad alongside. Serve the marmitako in bowls with the salad alongside. | {
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"title": "Marmitako (Basque fish stew) recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This wonderful Basque fish stew has a name that translates as ‘from the pot’. A traditional fisherman’s meal, here made with bonito, but you can also use tuna. head and bones of the bonito (see below), or you can use hake or cod head and bones (you can get these from the fishmonger)2 tbsp olive oil1 leek, roughly chopped1 carrot, roughly chopped1 clove garlic, very finely chopped1 onion, roughly chopped1 bay leaf head and bones of the bonito (see below), or you can use hake or cod head and bones (you can get these from the fishmonger) 2 tbsp olive oil 1 leek, roughly chopped 1 carrot, roughly chopped 1 clove garlic, very finely chopped 1 onion, roughly chopped 1 bay leaf 1 tbsp olive oil2 garlic cloves, crushed1 onion, very finely chopped1 large Italian red pepper (around 200g/7oz) very finely chopped200g/7oz padron pepper, very finely chopped1 red chilli, finely chopped with seeds removed5-6 ripe plum tomatoes, grated, to make a sauce2 dried choriceros peppers, soaked in water. Butterfly the peppers and scrape the paste from the inside with a spoon, leaving the skin (if you can’t get the peppers you can buy the paste)200ml/7fl oz Txakoli (a Basque wine), or other dry, slightly sparkling white wine1kg/2lb 4oz potatoes, peeled, cut into chunks the same size as the fish1 bay leaf75ml/2½fl oz extra virgin olive oil2kg/4lb 8oz bonito (if you can’t get hold of one, use 1kg/2lb 4oz of fresh tuna) cut into large chunks bunch of parsley, roughly chopped 1 tbsp olive oil 2 garlic cloves, crushed 1 onion, very finely chopped 1 large Italian red pepper (around 200g/7oz) very finely chopped 200g/7oz padron pepper, very finely chopped 1 red chilli, finely chopped with seeds removed 5-6 ripe plum tomatoes, grated, to make a sauce 2 dried choriceros peppers, soaked in water. Butterfly the peppers and scrape the paste from the inside with a spoon, leaving the skin (if you can’t get the peppers you can buy the paste) 200ml/7fl oz Txakoli (a Basque wine), or other dry, slightly sparkling white wine 1kg/2lb 4oz potatoes, peeled, cut into chunks the same size as the fish 1 bay leaf 75ml/2½fl oz extra virgin olive oil 2kg/4lb 8oz bonito (if you can’t get hold of one, use 1kg/2lb 4oz of fresh tuna) cut into large chunks bunch of parsley, roughly chopped 150ml/5fl oz extra virgin olive oil50ml/2fl oz Moscatel vinegar1 shallot, very finely choppedsmall bunch of chives, finely chopped3 sweet Basque piquillo peppers (from a jar), cut into strips 2 heads of Little Gem, leaves onlysalt and freshly ground black pepper 150ml/5fl oz extra virgin olive oil 50ml/2fl oz Moscatel vinegar 1 shallot, very finely chopped small bunch of chives, finely chopped 3 sweet Basque piquillo peppers (from a jar), cut into strips 2 heads of Little Gem, leaves only salt and freshly ground black pepper Method For the fish stock, clean the gills of the fish, ensure that there is no blood whatsoever. Heat the olive oil in a large pan. Gently cook the vegetables, add the fish head and bones, 3 litres/5¼ pints of water and a bay leaf. Heat the stock so it is steaming, but do not boil, for 20 minutes. Pass through a sieve and set aside.For the marmitako, in a large saucepan heat the olive oil. Gently fry the onion and garlic. When half softened, add the red pepper and cook for 2 minutes, then add the padron pepper. When everything is soft add the chilli and tomato sauce. Cook out the acidity and water of the tomato so that it is almost like a paste. Add the choriceros paste and the wine. Cook off the alcohol for a few seconds and then add the potato chunks and season with salt and pepper. Pour in 200ml/7fl oz of the fish stock and add a bay leaf. It should take around 20 minutes for the potatoes to cook. Meanwhile in a separate pan, heat until very hot, add 75ml/2½fl oz of olive oil and quickly flash fry the bonito (or tuna) to caramelise it on the outside but keep it raw in the middle.Once the potatoes are cooked, add the fish to the stew, gently mix it in and take the pan off the heat. Put the lid on and leave it to stand for 10 minutes. After ten minutes give it a gentle shake. Mix the chopped parsley into the stew, drizzle with olive oil and serve.For the baby gem salad, in a small bowl, mix the olive oil and vinegar until they emulsify, add the shallot and chives and season. Add the piquillo peppers and mix gently so that they don’t break up. To serve, place a few leaves on a plate and drizzle with the dressing. Place some more leaves on top and drizzle again and so on, so that the leaves remain crisp. Season with salt and pepper.Serve the marmitako in bowls with the salad alongside. For the fish stock, clean the gills of the fish, ensure that there is no blood whatsoever. Heat the olive oil in a large pan. Gently cook the vegetables, add the fish head and bones, 3 litres/5¼ pints of water and a bay leaf. Heat the stock so it is steaming, but do not boil, for 20 minutes. Pass through a sieve and set aside. For the fish stock, clean the gills of the fish, ensure that there is no blood whatsoever. Heat the olive oil in a large pan. Gently cook the vegetables, add the fish head and bones, 3 litres/5¼ pints of water and a bay leaf. Heat the stock so it is steaming, but do not boil, for 20 minutes. Pass through a sieve and set aside. For the marmitako, in a large saucepan heat the olive oil. Gently fry the onion and garlic. When half softened, add the red pepper and cook for 2 minutes, then add the padron pepper. When everything is soft add the chilli and tomato sauce. For the marmitako, in a large saucepan heat the olive oil. Gently fry the onion and garlic. When half softened, add the red pepper and cook for 2 minutes, then add the padron pepper. When everything is soft add the chilli and tomato sauce. Cook out the acidity and water of the tomato so that it is almost like a paste. Add the choriceros paste and the wine. Cook off the alcohol for a few seconds and then add the potato chunks and season with salt and pepper. Pour in 200ml/7fl oz of the fish stock and add a bay leaf. It should take around 20 minutes for the potatoes to cook. Cook out the acidity and water of the tomato so that it is almost like a paste. Add the choriceros paste and the wine. Cook off the alcohol for a few seconds and then add the potato chunks and season with salt and pepper. Pour in 200ml/7fl oz of the fish stock and add a bay leaf. It should take around 20 minutes for the potatoes to cook. Meanwhile in a separate pan, heat until very hot, add 75ml/2½fl oz of olive oil and quickly flash fry the bonito (or tuna) to caramelise it on the outside but keep it raw in the middle. Meanwhile in a separate pan, heat until very hot, add 75ml/2½fl oz of olive oil and quickly flash fry the bonito (or tuna) to caramelise it on the outside but keep it raw in the middle. Once the potatoes are cooked, add the fish to the stew, gently mix it in and take the pan off the heat. Put the lid on and leave it to stand for 10 minutes. After ten minutes give it a gentle shake. Mix the chopped parsley into the stew, drizzle with olive oil and serve. Once the potatoes are cooked, add the fish to the stew, gently mix it in and take the pan off the heat. Put the lid on and leave it to stand for 10 minutes. After ten minutes give it a gentle shake. Mix the chopped parsley into the stew, drizzle with olive oil and serve. For the baby gem salad, in a small bowl, mix the olive oil and vinegar until they emulsify, add the shallot and chives and season. Add the piquillo peppers and mix gently so that they don’t break up. For the baby gem salad, in a small bowl, mix the olive oil and vinegar until they emulsify, add the shallot and chives and season. Add the piquillo peppers and mix gently so that they don’t break up. To serve, place a few leaves on a plate and drizzle with the dressing. Place some more leaves on top and drizzle again and so on, so that the leaves remain crisp. Season with salt and pepper. To serve, place a few leaves on a plate and drizzle with the dressing. Place some more leaves on top and drizzle again and so on, so that the leaves remain crisp. Season with salt and pepper. Serve the marmitako in bowls with the salad alongside. Serve the marmitako in bowls with the salad alongside."
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} | 62541162fbdcb84364e268ada066abdf38aaee4e88e9c418e4c766cd292d9b31 | Hot and sour prawn broth recipe
An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_tom_yum_soup_93322_16x9.jpg You’ll want to eat this hot and sour soup every night. If you’re feeling hungry, add a serving of ready-to-wok noodles. 75g/3oz frozen raw king prawns 300ml/10½fl oz vegetable stock, made with ½ stock cube1 spring onion, chopped1 red chilli, finely sliced4 button mushrooms, thinly sliced½ lime, juice only1 tbsp fish sauce1 tsp brown sugar (demarara is good)small bunch coriander, leaves picked 75g/3oz frozen raw king prawns 300ml/10½fl oz vegetable stock, made with ½ stock cube 1 spring onion, chopped 1 red chilli, finely sliced 4 button mushrooms, thinly sliced ½ lime, juice only 1 tbsp fish sauce 1 tsp brown sugar (demarara is good) small bunch coriander, leaves picked Method Soak the frozen prawns in a deep bowl of cold water to defrost for 10 minutes.Meanwhile, place the stock in a saucepan and bring to the boil. Add the chilli, mushrooms, lime juice, fish sauce, sugar and the white parts of the spring onion. Bring back to the boil, then reduce the heat and simmer for 1 minute. Drain the prawns and add to the stock. Simmer for another 2 minutes, until the prawns turn pink and are cooked all the way through.Pour the soup into a deep bowl and stir in the green parts of the spring onion and the coriander leaves. Soak the frozen prawns in a deep bowl of cold water to defrost for 10 minutes. Soak the frozen prawns in a deep bowl of cold water to defrost for 10 minutes. Meanwhile, place the stock in a saucepan and bring to the boil. Add the chilli, mushrooms, lime juice, fish sauce, sugar and the white parts of the spring onion. Bring back to the boil, then reduce the heat and simmer for 1 minute. Meanwhile, place the stock in a saucepan and bring to the boil. Add the chilli, mushrooms, lime juice, fish sauce, sugar and the white parts of the spring onion. Bring back to the boil, then reduce the heat and simmer for 1 minute. Drain the prawns and add to the stock. Simmer for another 2 minutes, until the prawns turn pink and are cooked all the way through. Drain the prawns and add to the stock. Simmer for another 2 minutes, until the prawns turn pink and are cooked all the way through. Pour the soup into a deep bowl and stir in the green parts of the spring onion and the coriander leaves. Pour the soup into a deep bowl and stir in the green parts of the spring onion and the coriander leaves. | {
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"title": "Hot and sour prawn broth recipe",
"content": "An average of 4.7 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_tom_yum_soup_93322_16x9.jpg You’ll want to eat this hot and sour soup every night. If you’re feeling hungry, add a serving of ready-to-wok noodles. 75g/3oz frozen raw king prawns 300ml/10½fl oz vegetable stock, made with ½ stock cube1 spring onion, chopped1 red chilli, finely sliced4 button mushrooms, thinly sliced½ lime, juice only1 tbsp fish sauce1 tsp brown sugar (demarara is good)small bunch coriander, leaves picked 75g/3oz frozen raw king prawns 300ml/10½fl oz vegetable stock, made with ½ stock cube 1 spring onion, chopped 1 red chilli, finely sliced 4 button mushrooms, thinly sliced ½ lime, juice only 1 tbsp fish sauce 1 tsp brown sugar (demarara is good) small bunch coriander, leaves picked Method Soak the frozen prawns in a deep bowl of cold water to defrost for 10 minutes.Meanwhile, place the stock in a saucepan and bring to the boil. Add the chilli, mushrooms, lime juice, fish sauce, sugar and the white parts of the spring onion. Bring back to the boil, then reduce the heat and simmer for 1 minute. Drain the prawns and add to the stock. Simmer for another 2 minutes, until the prawns turn pink and are cooked all the way through.Pour the soup into a deep bowl and stir in the green parts of the spring onion and the coriander leaves. Soak the frozen prawns in a deep bowl of cold water to defrost for 10 minutes. Soak the frozen prawns in a deep bowl of cold water to defrost for 10 minutes. Meanwhile, place the stock in a saucepan and bring to the boil. Add the chilli, mushrooms, lime juice, fish sauce, sugar and the white parts of the spring onion. Bring back to the boil, then reduce the heat and simmer for 1 minute. Meanwhile, place the stock in a saucepan and bring to the boil. Add the chilli, mushrooms, lime juice, fish sauce, sugar and the white parts of the spring onion. Bring back to the boil, then reduce the heat and simmer for 1 minute. Drain the prawns and add to the stock. Simmer for another 2 minutes, until the prawns turn pink and are cooked all the way through. Drain the prawns and add to the stock. Simmer for another 2 minutes, until the prawns turn pink and are cooked all the way through. Pour the soup into a deep bowl and stir in the green parts of the spring onion and the coriander leaves. Pour the soup into a deep bowl and stir in the green parts of the spring onion and the coriander leaves."
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} | 803ae5ebdb658dbbc2c854638d85d5c9a3ae138cf2027d8a3e23b5500ea89f03 | Grilled scallop, sea spaghetti and crispy scales recipe
An average of 1.0 out of 5 stars from 1 rating A sophisticated seafood starter for evenings when you want to impress. 7cm/2¾ in piece kelp seaweed10 scallop roes (ask your fishmonger)1 tbsp light soy sauce150g/5½oz sea spaghetti, or seaweed 300ml/10fl oz grapeseed oilred mullet fish scales, dried (ask your fishmonger)2 large diver scallops, cleaned (roe and shells still intact)saltsea truffle oil, to serve 7cm/2¾ in piece kelp seaweed 10 scallop roes (ask your fishmonger) 1 tbsp light soy sauce 150g/5½oz sea spaghetti, or seaweed 300ml/10fl oz grapeseed oil red mullet fish scales, dried (ask your fishmonger) 2 large diver scallops, cleaned (roe and shells still intact) salt sea truffle oil, to serve Method Put the kelp in a saucepan with 300ml/10fl oz water and bring to the boil. Add the scallop roes, reduce the heat and simmer for an hour.Pass the stock through a fine sieve into another pan and add the soy sauce. Bring back to the boil and simmer until the volume of the liquid has reduced by half. Set aside.Fill another pan with water. Add the sea spaghetti and a pinch of salt and cook for 5 minutes, or until tender. Drain and set aside.Heat 250ml/9fl oz grapeseed oil to a shallow frying pan placed over a medium heat. Fry the fish scales until crisp and golden brown, drain on kitchen paper, season with salt then set aside.Preheat a grill or barbecue to hot. Brush each scallop with the remaining grapeseed oil. Place the shell directly on top of the coals and grill until cooked through and charred. Remove the shells and put the scallops on a board to rest.To serve, carve each scallop into three thick slices. Put the sea spaghetti into bowls and pour over the broth. Add the scallop slices, drizzle over a little sea truffle oil and top with the fish scales. Put the kelp in a saucepan with 300ml/10fl oz water and bring to the boil. Add the scallop roes, reduce the heat and simmer for an hour. Put the kelp in a saucepan with 300ml/10fl oz water and bring to the boil. Add the scallop roes, reduce the heat and simmer for an hour. Pass the stock through a fine sieve into another pan and add the soy sauce. Bring back to the boil and simmer until the volume of the liquid has reduced by half. Set aside. Pass the stock through a fine sieve into another pan and add the soy sauce. Bring back to the boil and simmer until the volume of the liquid has reduced by half. Set aside. Fill another pan with water. Add the sea spaghetti and a pinch of salt and cook for 5 minutes, or until tender. Drain and set aside. Fill another pan with water. Add the sea spaghetti and a pinch of salt and cook for 5 minutes, or until tender. Drain and set aside. Heat 250ml/9fl oz grapeseed oil to a shallow frying pan placed over a medium heat. Heat 250ml/9fl oz grapeseed oil to a shallow frying pan placed over a medium heat. Fry the fish scales until crisp and golden brown, drain on kitchen paper, season with salt then set aside. Fry the fish scales until crisp and golden brown, drain on kitchen paper, season with salt then set aside. Preheat a grill or barbecue to hot. Preheat a grill or barbecue to hot. Brush each scallop with the remaining grapeseed oil. Place the shell directly on top of the coals and grill until cooked through and charred. Remove the shells and put the scallops on a board to rest. Brush each scallop with the remaining grapeseed oil. Place the shell directly on top of the coals and grill until cooked through and charred. Remove the shells and put the scallops on a board to rest. To serve, carve each scallop into three thick slices. Put the sea spaghetti into bowls and pour over the broth. Add the scallop slices, drizzle over a little sea truffle oil and top with the fish scales. To serve, carve each scallop into three thick slices. Put the sea spaghetti into bowls and pour over the broth. Add the scallop slices, drizzle over a little sea truffle oil and top with the fish scales. | {
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"title": "Grilled scallop, sea spaghetti and crispy scales recipe",
"content": "An average of 1.0 out of 5 stars from 1 rating A sophisticated seafood starter for evenings when you want to impress. 7cm/2¾ in piece kelp seaweed10 scallop roes (ask your fishmonger)1 tbsp light soy sauce150g/5½oz sea spaghetti, or seaweed 300ml/10fl oz grapeseed oilred mullet fish scales, dried (ask your fishmonger)2 large diver scallops, cleaned (roe and shells still intact)saltsea truffle oil, to serve 7cm/2¾ in piece kelp seaweed 10 scallop roes (ask your fishmonger) 1 tbsp light soy sauce 150g/5½oz sea spaghetti, or seaweed 300ml/10fl oz grapeseed oil red mullet fish scales, dried (ask your fishmonger) 2 large diver scallops, cleaned (roe and shells still intact) salt sea truffle oil, to serve Method Put the kelp in a saucepan with 300ml/10fl oz water and bring to the boil. Add the scallop roes, reduce the heat and simmer for an hour.Pass the stock through a fine sieve into another pan and add the soy sauce. Bring back to the boil and simmer until the volume of the liquid has reduced by half. Set aside.Fill another pan with water. Add the sea spaghetti and a pinch of salt and cook for 5 minutes, or until tender. Drain and set aside.Heat 250ml/9fl oz grapeseed oil to a shallow frying pan placed over a medium heat. Fry the fish scales until crisp and golden brown, drain on kitchen paper, season with salt then set aside.Preheat a grill or barbecue to hot. Brush each scallop with the remaining grapeseed oil. Place the shell directly on top of the coals and grill until cooked through and charred. Remove the shells and put the scallops on a board to rest.To serve, carve each scallop into three thick slices. Put the sea spaghetti into bowls and pour over the broth. Add the scallop slices, drizzle over a little sea truffle oil and top with the fish scales. Put the kelp in a saucepan with 300ml/10fl oz water and bring to the boil. Add the scallop roes, reduce the heat and simmer for an hour. Put the kelp in a saucepan with 300ml/10fl oz water and bring to the boil. Add the scallop roes, reduce the heat and simmer for an hour. Pass the stock through a fine sieve into another pan and add the soy sauce. Bring back to the boil and simmer until the volume of the liquid has reduced by half. Set aside. Pass the stock through a fine sieve into another pan and add the soy sauce. Bring back to the boil and simmer until the volume of the liquid has reduced by half. Set aside. Fill another pan with water. Add the sea spaghetti and a pinch of salt and cook for 5 minutes, or until tender. Drain and set aside. Fill another pan with water. Add the sea spaghetti and a pinch of salt and cook for 5 minutes, or until tender. Drain and set aside. Heat 250ml/9fl oz grapeseed oil to a shallow frying pan placed over a medium heat. Heat 250ml/9fl oz grapeseed oil to a shallow frying pan placed over a medium heat. Fry the fish scales until crisp and golden brown, drain on kitchen paper, season with salt then set aside. Fry the fish scales until crisp and golden brown, drain on kitchen paper, season with salt then set aside. Preheat a grill or barbecue to hot. Preheat a grill or barbecue to hot. Brush each scallop with the remaining grapeseed oil. Place the shell directly on top of the coals and grill until cooked through and charred. Remove the shells and put the scallops on a board to rest. Brush each scallop with the remaining grapeseed oil. Place the shell directly on top of the coals and grill until cooked through and charred. Remove the shells and put the scallops on a board to rest. To serve, carve each scallop into three thick slices. Put the sea spaghetti into bowls and pour over the broth. Add the scallop slices, drizzle over a little sea truffle oil and top with the fish scales. To serve, carve each scallop into three thick slices. Put the sea spaghetti into bowls and pour over the broth. Add the scallop slices, drizzle over a little sea truffle oil and top with the fish scales."
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} | 5501f18b8d729cf2fc3125e0412a4da7f7d6ffec3256c0ec1184ed498dcc4ac1 | Cullen skink recipe
An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cullenskink_92467_16x9.jpg Cullen skink is a classic Scottish smoked fish soup with velvety leeks and potato. Perfectly warming for winter. 75g/2½oz butter1 tbsp vegetable oil 2 leeks, roughly chopped2 onions, peeled, roughly chopped2 fennel bulbs, roughly chopped250ml/9fl oz white wine500g/17½oz smoked haddock 750ml/1 pint 7fl oz water 75g/2½oz butter 1 tbsp vegetable oil 2 leeks, roughly chopped 2 onions, peeled, roughly chopped 2 fennel bulbs, roughly chopped 250ml/9fl oz white wine 500g/17½oz smoked haddock 750ml/1 pint 7fl oz water 75g/2½oz butter1 tbsp vegetable oil2 leeks, finely chopped2 shallots, peeled, finely chopped2 garlic cloves, peeled, crushed300g/10½oz potatoes, peeled, chopped500ml/17½fl oz double cream1 tbsp finely chopped fresh parsleypinch freshly grated nutmeg 75g/2½oz butter 1 tbsp vegetable oil 2 leeks, finely chopped 2 shallots, peeled, finely chopped 2 garlic cloves, peeled, crushed 300g/10½oz potatoes, peeled, chopped 500ml/17½fl oz double cream 1 tbsp finely chopped fresh parsley pinch freshly grated nutmeg Method For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened.Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through. Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces. For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan.Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender. Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg. For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened. For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened. Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through. Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through. Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces. Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces. For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan. For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan. Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender. Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender. Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg. Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg. | {
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"content": "An average of 4.5 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cullenskink_92467_16x9.jpg Cullen skink is a classic Scottish smoked fish soup with velvety leeks and potato. Perfectly warming for winter. 75g/2½oz butter1 tbsp vegetable oil 2 leeks, roughly chopped2 onions, peeled, roughly chopped2 fennel bulbs, roughly chopped250ml/9fl oz white wine500g/17½oz smoked haddock 750ml/1 pint 7fl oz water 75g/2½oz butter 1 tbsp vegetable oil 2 leeks, roughly chopped 2 onions, peeled, roughly chopped 2 fennel bulbs, roughly chopped 250ml/9fl oz white wine 500g/17½oz smoked haddock 750ml/1 pint 7fl oz water 75g/2½oz butter1 tbsp vegetable oil2 leeks, finely chopped2 shallots, peeled, finely chopped2 garlic cloves, peeled, crushed300g/10½oz potatoes, peeled, chopped500ml/17½fl oz double cream1 tbsp finely chopped fresh parsleypinch freshly grated nutmeg 75g/2½oz butter 1 tbsp vegetable oil 2 leeks, finely chopped 2 shallots, peeled, finely chopped 2 garlic cloves, peeled, crushed 300g/10½oz potatoes, peeled, chopped 500ml/17½fl oz double cream 1 tbsp finely chopped fresh parsley pinch freshly grated nutmeg Method For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened.Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through. Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces. For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan.Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender. Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg. For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened. For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened. Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through. Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through. Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces. Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces. For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan. For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan. Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender. Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender. Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg. Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg."
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} | cb7460d1ae82b8077eac737b8d30bce9d4576c60ef4d8fabff71183f263acdb1 | Fish stew recipe
An average of 4.7 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_soup-stew_79327_16x9.jpg It's something of an Italian Christmas Eve tradition to feast on this fish stew. And it's done in 30 minutes! 2kg/4lb 8oz mixed fresh fish fillets and shellfish, such as red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid or scallops8 tbsp olive oil, plus extra for drizzling1 large onion, finely sliced2 garlic cloves, finely chopped, plus an extra clove for the toast1kg/2lb 4oz ripe tomatoes, skinned and chopped, or 2x400g/14oz tins of chopped tomatoes 125ml/4fl oz red winechopped fresh chilli, to taste3 tbsp finely chopped flatleaf parsley½ tsp fennel seedssalt and freshly ground black pepper6-8 slices good bread, slightly stale or toasted 2kg/4lb 8oz mixed fresh fish fillets and shellfish, such as red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid or scallops 8 tbsp olive oil, plus extra for drizzling 1 large onion, finely sliced 2 garlic cloves, finely chopped, plus an extra clove for the toast 1kg/2lb 4oz ripe tomatoes, skinned and chopped, or 2x400g/14oz tins of chopped tomatoes 125ml/4fl oz red wine chopped fresh chilli, to taste 3 tbsp finely chopped flatleaf parsley ½ tsp fennel seeds salt and freshly ground black pepper 6-8 slices good bread, slightly stale or toasted Method If your fishmonger hasn’t already done so, clean and prepare your chosen fish and shellfish. Cut fish fillets into large chunks and seafood into manageable pieces. Put the oil, onion and garlic into a large pan and fry briefly. Add the tomatoes, wine, chilli, parsley and fennel seeds and season with salt and pepper. Cook for 15 minutes. Start to add large pieces of fish to the sauce first and those that will take the longest to cook such as monkfish, then add the more tender fish such as red mullet or sole and the shellfish, ending up with the mussels if using. Cook for five or so minutes, or until the fish is cooked and the mussels have opened. (Discard any mussels that haven't opened.)Rub the bread with garlic, drizzle with olive oil, and put each slice in the bottom of a deep soup bowl. Pour over the soup and serve. If your fishmonger hasn’t already done so, clean and prepare your chosen fish and shellfish. Cut fish fillets into large chunks and seafood into manageable pieces. If your fishmonger hasn’t already done so, clean and prepare your chosen fish and shellfish. Cut fish fillets into large chunks and seafood into manageable pieces. Put the oil, onion and garlic into a large pan and fry briefly. Put the oil, onion and garlic into a large pan and fry briefly. Add the tomatoes, wine, chilli, parsley and fennel seeds and season with salt and pepper. Cook for 15 minutes. Add the tomatoes, wine, chilli, parsley and fennel seeds and season with salt and pepper. Cook for 15 minutes. Start to add large pieces of fish to the sauce first and those that will take the longest to cook such as monkfish, then add the more tender fish such as red mullet or sole and the shellfish, ending up with the mussels if using. Cook for five or so minutes, or until the fish is cooked and the mussels have opened. (Discard any mussels that haven't opened.) Start to add large pieces of fish to the sauce first and those that will take the longest to cook such as monkfish, then add the more tender fish such as red mullet or sole and the shellfish, ending up with the mussels if using. Cook for five or so minutes, or until the fish is cooked and the mussels have opened. (Discard any mussels that haven't opened.) Rub the bread with garlic, drizzle with olive oil, and put each slice in the bottom of a deep soup bowl. Pour over the soup and serve. Rub the bread with garlic, drizzle with olive oil, and put each slice in the bottom of a deep soup bowl. Pour over the soup and serve. | {
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"title": "Fish stew recipe",
"content": "An average of 4.7 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_soup-stew_79327_16x9.jpg It's something of an Italian Christmas Eve tradition to feast on this fish stew. And it's done in 30 minutes! 2kg/4lb 8oz mixed fresh fish fillets and shellfish, such as red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid or scallops8 tbsp olive oil, plus extra for drizzling1 large onion, finely sliced2 garlic cloves, finely chopped, plus an extra clove for the toast1kg/2lb 4oz ripe tomatoes, skinned and chopped, or 2x400g/14oz tins of chopped tomatoes 125ml/4fl oz red winechopped fresh chilli, to taste3 tbsp finely chopped flatleaf parsley½ tsp fennel seedssalt and freshly ground black pepper6-8 slices good bread, slightly stale or toasted 2kg/4lb 8oz mixed fresh fish fillets and shellfish, such as red mullet, small sole, gurnard, monkfish, sea bass, cuttlefish, baby octopus, prawns, mussels, squid or scallops 8 tbsp olive oil, plus extra for drizzling 1 large onion, finely sliced 2 garlic cloves, finely chopped, plus an extra clove for the toast 1kg/2lb 4oz ripe tomatoes, skinned and chopped, or 2x400g/14oz tins of chopped tomatoes 125ml/4fl oz red wine chopped fresh chilli, to taste 3 tbsp finely chopped flatleaf parsley ½ tsp fennel seeds salt and freshly ground black pepper 6-8 slices good bread, slightly stale or toasted Method If your fishmonger hasn’t already done so, clean and prepare your chosen fish and shellfish. Cut fish fillets into large chunks and seafood into manageable pieces. Put the oil, onion and garlic into a large pan and fry briefly. Add the tomatoes, wine, chilli, parsley and fennel seeds and season with salt and pepper. Cook for 15 minutes. Start to add large pieces of fish to the sauce first and those that will take the longest to cook such as monkfish, then add the more tender fish such as red mullet or sole and the shellfish, ending up with the mussels if using. Cook for five or so minutes, or until the fish is cooked and the mussels have opened. (Discard any mussels that haven't opened.)Rub the bread with garlic, drizzle with olive oil, and put each slice in the bottom of a deep soup bowl. Pour over the soup and serve. If your fishmonger hasn’t already done so, clean and prepare your chosen fish and shellfish. Cut fish fillets into large chunks and seafood into manageable pieces. If your fishmonger hasn’t already done so, clean and prepare your chosen fish and shellfish. Cut fish fillets into large chunks and seafood into manageable pieces. Put the oil, onion and garlic into a large pan and fry briefly. Put the oil, onion and garlic into a large pan and fry briefly. Add the tomatoes, wine, chilli, parsley and fennel seeds and season with salt and pepper. Cook for 15 minutes. Add the tomatoes, wine, chilli, parsley and fennel seeds and season with salt and pepper. Cook for 15 minutes. Start to add large pieces of fish to the sauce first and those that will take the longest to cook such as monkfish, then add the more tender fish such as red mullet or sole and the shellfish, ending up with the mussels if using. Cook for five or so minutes, or until the fish is cooked and the mussels have opened. (Discard any mussels that haven't opened.) Start to add large pieces of fish to the sauce first and those that will take the longest to cook such as monkfish, then add the more tender fish such as red mullet or sole and the shellfish, ending up with the mussels if using. Cook for five or so minutes, or until the fish is cooked and the mussels have opened. (Discard any mussels that haven't opened.) Rub the bread with garlic, drizzle with olive oil, and put each slice in the bottom of a deep soup bowl. Pour over the soup and serve. Rub the bread with garlic, drizzle with olive oil, and put each slice in the bottom of a deep soup bowl. Pour over the soup and serve."
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} | a1099493ade3909d2ff8f7d2269da2f26b496abd7e54ad09e917bba1f74723e7 | Traditional cullen skink recipe
An average of 4.0 out of 5 stars from 3 ratings Creamy and smoky, this classic Scottish fish soup is great for cold winter nights. 2 tbsp olive oil100g/4oz chopped white vegetables, such as white of leeks, fennel and onion 100ml/3½fl oz dry white wine2 Arbroath smokies, roughly chopped 2 tbsp olive oil 100g/4oz chopped white vegetables, such as white of leeks, fennel and onion 100ml/3½fl oz dry white wine 2 Arbroath smokies, roughly chopped 20g/¾oz unsalted butter2 banana shallots, finely chopped100g/4oz leek, white only, finely chopped2 medium garlic cloves, crushed then finely chopped200g/7oz Ratte potatoes (or similar waxy potatoes), boiled until tender then peeled2 Arbroath smokies, skin and bones removed100ml/3½fl oz whole milk100ml/3½fl oz double creamfreshly ground black pepper 20g/¾oz unsalted butter 2 banana shallots, finely chopped 100g/4oz leek, white only, finely chopped 2 medium garlic cloves, crushed then finely chopped 200g/7oz Ratte potatoes (or similar waxy potatoes), boiled until tender then peeled 2 Arbroath smokies, skin and bones removed 100ml/3½fl oz whole milk 100ml/3½fl oz double cream freshly ground black pepper 1 Arbroath smokie, skin and bones removedchopped chives 1 Arbroath smokie, skin and bones removed chopped chives Method For the fish stock, put the oil into a heavy saucepan and heat; then add the vegetables and stir well to coat with the oil. Cover and sweat over a low heat for about ten minutes; do not allow them to colour. Take the lid off the pan and pour in the white wine. Boil for one minute. Now add 1.2 litres/2 pints of water and the smokies. Bring up almost to the boil; then skim well. Reduce the heat and simmer very gently for 20 minutes. Allow to cool. Once cold, strain the stock through a very fine sieve, preferably lined with a double layer of muslin. (The stock can be made two days ahead and kept chilled until needed.) To make the soup, put a large saucepan over a medium heat. Add the butter and, when melted, add the shallots, leek and garlic. Cover and sweat for 5-10 minutes, but don't allow the vegetables to colour. Add the cooked potatoes. Flake the smokies and add to the pan. Cover and sweat for a further two minutes, then add 1 litre/1¾ pints of the reserved stock and season with freshly ground black pepper. Bring to the boil and simmer for 8-10 minutes. Take the pan off the heat and allow to cool slightly. Carefully pour the mixture into a blender and put on the lid. Take the stopper out of the hole in the lid and cover the hole with a tea towel to stop the hot mix splattering. Blend for a few seconds; then gradually add the milk and cream through the hole. When the milk and cream is all added and the mixture is smooth, pass through a fine sieve to give a fine, velvety texture. To serve, pour the soup into a clean pan and heat gently. Flake the remaining smokie and divide among four warmed shallow bowls. Ladle in the soup and garnish with chopped chives. For the fish stock, put the oil into a heavy saucepan and heat; then add the vegetables and stir well to coat with the oil. Cover and sweat over a low heat for about ten minutes; do not allow them to colour. Take the lid off the pan and pour in the white wine. Boil for one minute. Now add 1.2 litres/2 pints of water and the smokies. Bring up almost to the boil; then skim well. Reduce the heat and simmer very gently for 20 minutes. Allow to cool. Once cold, strain the stock through a very fine sieve, preferably lined with a double layer of muslin. (The stock can be made two days ahead and kept chilled until needed.) For the fish stock, put the oil into a heavy saucepan and heat; then add the vegetables and stir well to coat with the oil. Cover and sweat over a low heat for about ten minutes; do not allow them to colour. Take the lid off the pan and pour in the white wine. Boil for one minute. Now add 1.2 litres/2 pints of water and the smokies. Bring up almost to the boil; then skim well. Reduce the heat and simmer very gently for 20 minutes. Allow to cool. Once cold, strain the stock through a very fine sieve, preferably lined with a double layer of muslin. (The stock can be made two days ahead and kept chilled until needed.) To make the soup, put a large saucepan over a medium heat. Add the butter and, when melted, add the shallots, leek and garlic. Cover and sweat for 5-10 minutes, but don't allow the vegetables to colour. To make the soup, put a large saucepan over a medium heat. Add the butter and, when melted, add the shallots, leek and garlic. Cover and sweat for 5-10 minutes, but don't allow the vegetables to colour. Add the cooked potatoes. Flake the smokies and add to the pan. Cover and sweat for a further two minutes, then add 1 litre/1¾ pints of the reserved stock and season with freshly ground black pepper. Bring to the boil and simmer for 8-10 minutes. Add the cooked potatoes. Flake the smokies and add to the pan. Cover and sweat for a further two minutes, then add 1 litre/1¾ pints of the reserved stock and season with freshly ground black pepper. Bring to the boil and simmer for 8-10 minutes. Take the pan off the heat and allow to cool slightly. Carefully pour the mixture into a blender and put on the lid. Take the stopper out of the hole in the lid and cover the hole with a tea towel to stop the hot mix splattering. Blend for a few seconds; then gradually add the milk and cream through the hole. When the milk and cream is all added and the mixture is smooth, pass through a fine sieve to give a fine, velvety texture. Take the pan off the heat and allow to cool slightly. Carefully pour the mixture into a blender and put on the lid. Take the stopper out of the hole in the lid and cover the hole with a tea towel to stop the hot mix splattering. Blend for a few seconds; then gradually add the milk and cream through the hole. When the milk and cream is all added and the mixture is smooth, pass through a fine sieve to give a fine, velvety texture. To serve, pour the soup into a clean pan and heat gently. Flake the remaining smokie and divide among four warmed shallow bowls. Ladle in the soup and garnish with chopped chives. To serve, pour the soup into a clean pan and heat gently. Flake the remaining smokie and divide among four warmed shallow bowls. Ladle in the soup and garnish with chopped chives. | {
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"content": "An average of 4.0 out of 5 stars from 3 ratings Creamy and smoky, this classic Scottish fish soup is great for cold winter nights. 2 tbsp olive oil100g/4oz chopped white vegetables, such as white of leeks, fennel and onion 100ml/3½fl oz dry white wine2 Arbroath smokies, roughly chopped 2 tbsp olive oil 100g/4oz chopped white vegetables, such as white of leeks, fennel and onion 100ml/3½fl oz dry white wine 2 Arbroath smokies, roughly chopped 20g/¾oz unsalted butter2 banana shallots, finely chopped100g/4oz leek, white only, finely chopped2 medium garlic cloves, crushed then finely chopped200g/7oz Ratte potatoes (or similar waxy potatoes), boiled until tender then peeled2 Arbroath smokies, skin and bones removed100ml/3½fl oz whole milk100ml/3½fl oz double creamfreshly ground black pepper 20g/¾oz unsalted butter 2 banana shallots, finely chopped 100g/4oz leek, white only, finely chopped 2 medium garlic cloves, crushed then finely chopped 200g/7oz Ratte potatoes (or similar waxy potatoes), boiled until tender then peeled 2 Arbroath smokies, skin and bones removed 100ml/3½fl oz whole milk 100ml/3½fl oz double cream freshly ground black pepper 1 Arbroath smokie, skin and bones removedchopped chives 1 Arbroath smokie, skin and bones removed chopped chives Method For the fish stock, put the oil into a heavy saucepan and heat; then add the vegetables and stir well to coat with the oil. Cover and sweat over a low heat for about ten minutes; do not allow them to colour. Take the lid off the pan and pour in the white wine. Boil for one minute. Now add 1.2 litres/2 pints of water and the smokies. Bring up almost to the boil; then skim well. Reduce the heat and simmer very gently for 20 minutes. Allow to cool. Once cold, strain the stock through a very fine sieve, preferably lined with a double layer of muslin. (The stock can be made two days ahead and kept chilled until needed.) To make the soup, put a large saucepan over a medium heat. Add the butter and, when melted, add the shallots, leek and garlic. Cover and sweat for 5-10 minutes, but don't allow the vegetables to colour. Add the cooked potatoes. Flake the smokies and add to the pan. Cover and sweat for a further two minutes, then add 1 litre/1¾ pints of the reserved stock and season with freshly ground black pepper. Bring to the boil and simmer for 8-10 minutes. Take the pan off the heat and allow to cool slightly. Carefully pour the mixture into a blender and put on the lid. Take the stopper out of the hole in the lid and cover the hole with a tea towel to stop the hot mix splattering. Blend for a few seconds; then gradually add the milk and cream through the hole. When the milk and cream is all added and the mixture is smooth, pass through a fine sieve to give a fine, velvety texture. To serve, pour the soup into a clean pan and heat gently. Flake the remaining smokie and divide among four warmed shallow bowls. Ladle in the soup and garnish with chopped chives. For the fish stock, put the oil into a heavy saucepan and heat; then add the vegetables and stir well to coat with the oil. Cover and sweat over a low heat for about ten minutes; do not allow them to colour. Take the lid off the pan and pour in the white wine. Boil for one minute. Now add 1.2 litres/2 pints of water and the smokies. Bring up almost to the boil; then skim well. Reduce the heat and simmer very gently for 20 minutes. Allow to cool. Once cold, strain the stock through a very fine sieve, preferably lined with a double layer of muslin. (The stock can be made two days ahead and kept chilled until needed.) For the fish stock, put the oil into a heavy saucepan and heat; then add the vegetables and stir well to coat with the oil. Cover and sweat over a low heat for about ten minutes; do not allow them to colour. Take the lid off the pan and pour in the white wine. Boil for one minute. Now add 1.2 litres/2 pints of water and the smokies. Bring up almost to the boil; then skim well. Reduce the heat and simmer very gently for 20 minutes. Allow to cool. Once cold, strain the stock through a very fine sieve, preferably lined with a double layer of muslin. (The stock can be made two days ahead and kept chilled until needed.) To make the soup, put a large saucepan over a medium heat. Add the butter and, when melted, add the shallots, leek and garlic. Cover and sweat for 5-10 minutes, but don't allow the vegetables to colour. To make the soup, put a large saucepan over a medium heat. Add the butter and, when melted, add the shallots, leek and garlic. Cover and sweat for 5-10 minutes, but don't allow the vegetables to colour. Add the cooked potatoes. Flake the smokies and add to the pan. Cover and sweat for a further two minutes, then add 1 litre/1¾ pints of the reserved stock and season with freshly ground black pepper. Bring to the boil and simmer for 8-10 minutes. Add the cooked potatoes. Flake the smokies and add to the pan. Cover and sweat for a further two minutes, then add 1 litre/1¾ pints of the reserved stock and season with freshly ground black pepper. Bring to the boil and simmer for 8-10 minutes. Take the pan off the heat and allow to cool slightly. Carefully pour the mixture into a blender and put on the lid. Take the stopper out of the hole in the lid and cover the hole with a tea towel to stop the hot mix splattering. Blend for a few seconds; then gradually add the milk and cream through the hole. When the milk and cream is all added and the mixture is smooth, pass through a fine sieve to give a fine, velvety texture. Take the pan off the heat and allow to cool slightly. Carefully pour the mixture into a blender and put on the lid. Take the stopper out of the hole in the lid and cover the hole with a tea towel to stop the hot mix splattering. Blend for a few seconds; then gradually add the milk and cream through the hole. When the milk and cream is all added and the mixture is smooth, pass through a fine sieve to give a fine, velvety texture. To serve, pour the soup into a clean pan and heat gently. Flake the remaining smokie and divide among four warmed shallow bowls. Ladle in the soup and garnish with chopped chives. To serve, pour the soup into a clean pan and heat gently. Flake the remaining smokie and divide among four warmed shallow bowls. Ladle in the soup and garnish with chopped chives."
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} | 75c09587dd287c1d48df7da148040730d713df4a626085a7935348bb3a11bbd3 | Mussel, pumpkin and saffron soup recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03b2k7m.jpg This smooth, luxurious and flavoursome soup is perfect as a wintry pick-me-up. It is also ideal for freezing. For this recipe you will need a food processor or a stick blender. 50g/1¾oz butter1 onion, roughly chopped250ml/9fl oz white wine500g/1lb 2oz mussels (rinsed, de-bearded, discard any mussels that do not close tightly when tapped)500g/1lb 2oz pumpkin, peeled, seeds removed, roughly chopped2 garlic cloves, roughly chopped2 sprigs fresh thyme, leaves only400ml/14fl oz vegetable stock125ml/4½fl oz double cream2 star anisesmall pinch saffron1 lime, juice onlysalt and freshly ground black pepper1 tbsp red-veined sorrel cress or chopped fresh herbs, to garnish (optional) 50g/1¾oz butter 1 onion, roughly chopped 250ml/9fl oz white wine 500g/1lb 2oz mussels (rinsed, de-bearded, discard any mussels that do not close tightly when tapped) 500g/1lb 2oz pumpkin, peeled, seeds removed, roughly chopped 2 garlic cloves, roughly chopped 2 sprigs fresh thyme, leaves only 400ml/14fl oz vegetable stock 125ml/4½fl oz double cream 2 star anise small pinch saffron 1 lime, juice only salt and freshly ground black pepper 1 tbsp red-veined sorrel cress or chopped fresh herbs, to garnish (optional) Method Heat half of the butter in a lidded casserole over a medium to high heat. When the butter is foaming, add half of the onion and fry for 2-3 minutes, until softened. Pour in half of the wine and bring to the boil. Add the mussels, cover the casserole with the lid, then simmer for 2-3 minutes, or until the mussels have opened.Strain the mussels through a colander suspended over a clean saucepan. Collect the cooking liquid in the pan. Set aside to cool. Add the remaining butter to the casserole. Fry the remaining onion for 2-3 minutes, or until softened, then add the add the pumpkin and fry for a few more minutes. Add the garlic, thyme, the remaining wine, the stock and the reserved cooking juices (except for any gritty residue at the bottom of the pan). Add two-thirds of the cream, the star anise and the saffron and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 6-8 minutes, or until the pumpkin is tender.While the soup cooks, pick the meat from the mussels. Discard the shells and any mussels that haven’t opened.When the pumpkin is tender, remove the soup from the heat and discard the star anise. Add two-thirds of the mussel meat and allow the soup to cool slightly. Blend the soup, in batches, in a food processor, to a fine purée. Warm through in a clean saucepan if necessary. Season, to taste, with the lime juice and salt and freshly ground black pepper. Serve the soup in bowls, scattered with the remaining mussels and garnished with a swirl of the remaining cream and a little cress, if using. Heat half of the butter in a lidded casserole over a medium to high heat. When the butter is foaming, add half of the onion and fry for 2-3 minutes, until softened. Heat half of the butter in a lidded casserole over a medium to high heat. When the butter is foaming, add half of the onion and fry for 2-3 minutes, until softened. Pour in half of the wine and bring to the boil. Add the mussels, cover the casserole with the lid, then simmer for 2-3 minutes, or until the mussels have opened. Pour in half of the wine and bring to the boil. Add the mussels, cover the casserole with the lid, then simmer for 2-3 minutes, or until the mussels have opened. Strain the mussels through a colander suspended over a clean saucepan. Collect the cooking liquid in the pan. Set aside to cool. Strain the mussels through a colander suspended over a clean saucepan. Collect the cooking liquid in the pan. Set aside to cool. Add the remaining butter to the casserole. Fry the remaining onion for 2-3 minutes, or until softened, then add the add the pumpkin and fry for a few more minutes. Add the remaining butter to the casserole. Fry the remaining onion for 2-3 minutes, or until softened, then add the add the pumpkin and fry for a few more minutes. Add the garlic, thyme, the remaining wine, the stock and the reserved cooking juices (except for any gritty residue at the bottom of the pan). Add two-thirds of the cream, the star anise and the saffron and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 6-8 minutes, or until the pumpkin is tender. Add the garlic, thyme, the remaining wine, the stock and the reserved cooking juices (except for any gritty residue at the bottom of the pan). Add two-thirds of the cream, the star anise and the saffron and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 6-8 minutes, or until the pumpkin is tender. While the soup cooks, pick the meat from the mussels. Discard the shells and any mussels that haven’t opened. While the soup cooks, pick the meat from the mussels. Discard the shells and any mussels that haven’t opened. When the pumpkin is tender, remove the soup from the heat and discard the star anise. Add two-thirds of the mussel meat and allow the soup to cool slightly. When the pumpkin is tender, remove the soup from the heat and discard the star anise. Add two-thirds of the mussel meat and allow the soup to cool slightly. Blend the soup, in batches, in a food processor, to a fine purée. Warm through in a clean saucepan if necessary. Season, to taste, with the lime juice and salt and freshly ground black pepper. Blend the soup, in batches, in a food processor, to a fine purée. Warm through in a clean saucepan if necessary. Season, to taste, with the lime juice and salt and freshly ground black pepper. Serve the soup in bowls, scattered with the remaining mussels and garnished with a swirl of the remaining cream and a little cress, if using. Serve the soup in bowls, scattered with the remaining mussels and garnished with a swirl of the remaining cream and a little cress, if using. | {
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"title": "Mussel, pumpkin and saffron soup recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03b2k7m.jpg This smooth, luxurious and flavoursome soup is perfect as a wintry pick-me-up. It is also ideal for freezing. For this recipe you will need a food processor or a stick blender. 50g/1¾oz butter1 onion, roughly chopped250ml/9fl oz white wine500g/1lb 2oz mussels (rinsed, de-bearded, discard any mussels that do not close tightly when tapped)500g/1lb 2oz pumpkin, peeled, seeds removed, roughly chopped2 garlic cloves, roughly chopped2 sprigs fresh thyme, leaves only400ml/14fl oz vegetable stock125ml/4½fl oz double cream2 star anisesmall pinch saffron1 lime, juice onlysalt and freshly ground black pepper1 tbsp red-veined sorrel cress or chopped fresh herbs, to garnish (optional) 50g/1¾oz butter 1 onion, roughly chopped 250ml/9fl oz white wine 500g/1lb 2oz mussels (rinsed, de-bearded, discard any mussels that do not close tightly when tapped) 500g/1lb 2oz pumpkin, peeled, seeds removed, roughly chopped 2 garlic cloves, roughly chopped 2 sprigs fresh thyme, leaves only 400ml/14fl oz vegetable stock 125ml/4½fl oz double cream 2 star anise small pinch saffron 1 lime, juice only salt and freshly ground black pepper 1 tbsp red-veined sorrel cress or chopped fresh herbs, to garnish (optional) Method Heat half of the butter in a lidded casserole over a medium to high heat. When the butter is foaming, add half of the onion and fry for 2-3 minutes, until softened. Pour in half of the wine and bring to the boil. Add the mussels, cover the casserole with the lid, then simmer for 2-3 minutes, or until the mussels have opened.Strain the mussels through a colander suspended over a clean saucepan. Collect the cooking liquid in the pan. Set aside to cool. Add the remaining butter to the casserole. Fry the remaining onion for 2-3 minutes, or until softened, then add the add the pumpkin and fry for a few more minutes. Add the garlic, thyme, the remaining wine, the stock and the reserved cooking juices (except for any gritty residue at the bottom of the pan). Add two-thirds of the cream, the star anise and the saffron and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 6-8 minutes, or until the pumpkin is tender.While the soup cooks, pick the meat from the mussels. Discard the shells and any mussels that haven’t opened.When the pumpkin is tender, remove the soup from the heat and discard the star anise. Add two-thirds of the mussel meat and allow the soup to cool slightly. Blend the soup, in batches, in a food processor, to a fine purée. Warm through in a clean saucepan if necessary. Season, to taste, with the lime juice and salt and freshly ground black pepper. Serve the soup in bowls, scattered with the remaining mussels and garnished with a swirl of the remaining cream and a little cress, if using. Heat half of the butter in a lidded casserole over a medium to high heat. When the butter is foaming, add half of the onion and fry for 2-3 minutes, until softened. Heat half of the butter in a lidded casserole over a medium to high heat. When the butter is foaming, add half of the onion and fry for 2-3 minutes, until softened. Pour in half of the wine and bring to the boil. Add the mussels, cover the casserole with the lid, then simmer for 2-3 minutes, or until the mussels have opened. Pour in half of the wine and bring to the boil. Add the mussels, cover the casserole with the lid, then simmer for 2-3 minutes, or until the mussels have opened. Strain the mussels through a colander suspended over a clean saucepan. Collect the cooking liquid in the pan. Set aside to cool. Strain the mussels through a colander suspended over a clean saucepan. Collect the cooking liquid in the pan. Set aside to cool. Add the remaining butter to the casserole. Fry the remaining onion for 2-3 minutes, or until softened, then add the add the pumpkin and fry for a few more minutes. Add the remaining butter to the casserole. Fry the remaining onion for 2-3 minutes, or until softened, then add the add the pumpkin and fry for a few more minutes. Add the garlic, thyme, the remaining wine, the stock and the reserved cooking juices (except for any gritty residue at the bottom of the pan). Add two-thirds of the cream, the star anise and the saffron and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 6-8 minutes, or until the pumpkin is tender. Add the garlic, thyme, the remaining wine, the stock and the reserved cooking juices (except for any gritty residue at the bottom of the pan). Add two-thirds of the cream, the star anise and the saffron and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 6-8 minutes, or until the pumpkin is tender. While the soup cooks, pick the meat from the mussels. Discard the shells and any mussels that haven’t opened. While the soup cooks, pick the meat from the mussels. Discard the shells and any mussels that haven’t opened. When the pumpkin is tender, remove the soup from the heat and discard the star anise. Add two-thirds of the mussel meat and allow the soup to cool slightly. When the pumpkin is tender, remove the soup from the heat and discard the star anise. Add two-thirds of the mussel meat and allow the soup to cool slightly. Blend the soup, in batches, in a food processor, to a fine purée. Warm through in a clean saucepan if necessary. Season, to taste, with the lime juice and salt and freshly ground black pepper. Blend the soup, in batches, in a food processor, to a fine purée. Warm through in a clean saucepan if necessary. Season, to taste, with the lime juice and salt and freshly ground black pepper. Serve the soup in bowls, scattered with the remaining mussels and garnished with a swirl of the remaining cream and a little cress, if using. Serve the soup in bowls, scattered with the remaining mussels and garnished with a swirl of the remaining cream and a little cress, if using."
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} | 57e72e9992285850da189d8c8e3fd6d37d6f56c5f5b2ca7188473f80cacb6514 | Prawn and fennel bisque recipe
An average of 4.4 out of 5 stars from 7 ratings This smooth and creamy seafood soup made with saffron and fennel makes an impressive starter or light supper. 30g/1oz butter2 onions, finely chopped1 garlic clove, sliced1 carrot, chopped1 fennel bulb, chopped1.5 litres/2½ pints fish stock125ml/4fl oz dry white wine3 saffron strands, soaked in 2 tbsp water2 tbsp tomato purée½ tsp freshly chopped thyme350g/12oz raw prawns, shelled and deveined, plus 4 prawns with tails on (optional garnish)100ml/3fl oz cream2 tbsp freshly chopped dill, to garnishsalt and freshly ground black pepper 30g/1oz butter 2 onions, finely chopped 1 garlic clove, sliced 1 carrot, chopped 1 fennel bulb, chopped 1.5 litres/2½ pints fish stock 125ml/4fl oz dry white wine 3 saffron strands, soaked in 2 tbsp water 2 tbsp tomato purée ½ tsp freshly chopped thyme 350g/12oz raw prawns, shelled and deveined, plus 4 prawns with tails on (optional garnish) 100ml/3fl oz cream 2 tbsp freshly chopped dill, to garnish salt and freshly ground black pepper Method Melt the butter in a large saucepan over a medium heat. Add the onions and fry for 5–6 minutes, or until soft and translucent. Add the garlic and cook for a minute more. Stir in the carrot and fennel and continue to cook for 4–5 minutes, stirring from time to time.Add the fish stock, wine, the saffron and its soaking water, tomato purée and thyme. Stir and simmer over a low heat for 10 minutes. Transfer to a blender or food processor. Allow to cool slightly and then process until smooth. Return the soup to the saucepan. Stir in the raw prawns and cook over a low heat for about 4 minutes. Check the seasoning and add salt and pepper according to taste. Stir in the cream and heat for another minute.If using, place the remaining four prawns in a steamer set over boiling water and cook for about 4 minutes, or until pink.Ladle the soup into warm soup bowls. Place a cooked prawn in the centre of each bowl (if using) and sprinkle around a little fresh dill to garnish. Serve immediately. Melt the butter in a large saucepan over a medium heat. Add the onions and fry for 5–6 minutes, or until soft and translucent. Add the garlic and cook for a minute more. Melt the butter in a large saucepan over a medium heat. Add the onions and fry for 5–6 minutes, or until soft and translucent. Add the garlic and cook for a minute more. Stir in the carrot and fennel and continue to cook for 4–5 minutes, stirring from time to time. Stir in the carrot and fennel and continue to cook for 4–5 minutes, stirring from time to time. Add the fish stock, wine, the saffron and its soaking water, tomato purée and thyme. Stir and simmer over a low heat for 10 minutes. Add the fish stock, wine, the saffron and its soaking water, tomato purée and thyme. Stir and simmer over a low heat for 10 minutes. Transfer to a blender or food processor. Allow to cool slightly and then process until smooth. Return the soup to the saucepan. Transfer to a blender or food processor. Allow to cool slightly and then process until smooth. Return the soup to the saucepan. Stir in the raw prawns and cook over a low heat for about 4 minutes. Check the seasoning and add salt and pepper according to taste. Stir in the cream and heat for another minute. Stir in the raw prawns and cook over a low heat for about 4 minutes. Check the seasoning and add salt and pepper according to taste. Stir in the cream and heat for another minute. If using, place the remaining four prawns in a steamer set over boiling water and cook for about 4 minutes, or until pink. If using, place the remaining four prawns in a steamer set over boiling water and cook for about 4 minutes, or until pink. Ladle the soup into warm soup bowls. Place a cooked prawn in the centre of each bowl (if using) and sprinkle around a little fresh dill to garnish. Serve immediately. Ladle the soup into warm soup bowls. Place a cooked prawn in the centre of each bowl (if using) and sprinkle around a little fresh dill to garnish. Serve immediately. | {
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"title": "Prawn and fennel bisque recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings This smooth and creamy seafood soup made with saffron and fennel makes an impressive starter or light supper. 30g/1oz butter2 onions, finely chopped1 garlic clove, sliced1 carrot, chopped1 fennel bulb, chopped1.5 litres/2½ pints fish stock125ml/4fl oz dry white wine3 saffron strands, soaked in 2 tbsp water2 tbsp tomato purée½ tsp freshly chopped thyme350g/12oz raw prawns, shelled and deveined, plus 4 prawns with tails on (optional garnish)100ml/3fl oz cream2 tbsp freshly chopped dill, to garnishsalt and freshly ground black pepper 30g/1oz butter 2 onions, finely chopped 1 garlic clove, sliced 1 carrot, chopped 1 fennel bulb, chopped 1.5 litres/2½ pints fish stock 125ml/4fl oz dry white wine 3 saffron strands, soaked in 2 tbsp water 2 tbsp tomato purée ½ tsp freshly chopped thyme 350g/12oz raw prawns, shelled and deveined, plus 4 prawns with tails on (optional garnish) 100ml/3fl oz cream 2 tbsp freshly chopped dill, to garnish salt and freshly ground black pepper Method Melt the butter in a large saucepan over a medium heat. Add the onions and fry for 5–6 minutes, or until soft and translucent. Add the garlic and cook for a minute more. Stir in the carrot and fennel and continue to cook for 4–5 minutes, stirring from time to time.Add the fish stock, wine, the saffron and its soaking water, tomato purée and thyme. Stir and simmer over a low heat for 10 minutes. Transfer to a blender or food processor. Allow to cool slightly and then process until smooth. Return the soup to the saucepan. Stir in the raw prawns and cook over a low heat for about 4 minutes. Check the seasoning and add salt and pepper according to taste. Stir in the cream and heat for another minute.If using, place the remaining four prawns in a steamer set over boiling water and cook for about 4 minutes, or until pink.Ladle the soup into warm soup bowls. Place a cooked prawn in the centre of each bowl (if using) and sprinkle around a little fresh dill to garnish. Serve immediately. Melt the butter in a large saucepan over a medium heat. Add the onions and fry for 5–6 minutes, or until soft and translucent. Add the garlic and cook for a minute more. Melt the butter in a large saucepan over a medium heat. Add the onions and fry for 5–6 minutes, or until soft and translucent. Add the garlic and cook for a minute more. Stir in the carrot and fennel and continue to cook for 4–5 minutes, stirring from time to time. Stir in the carrot and fennel and continue to cook for 4–5 minutes, stirring from time to time. Add the fish stock, wine, the saffron and its soaking water, tomato purée and thyme. Stir and simmer over a low heat for 10 minutes. Add the fish stock, wine, the saffron and its soaking water, tomato purée and thyme. Stir and simmer over a low heat for 10 minutes. Transfer to a blender or food processor. Allow to cool slightly and then process until smooth. Return the soup to the saucepan. Transfer to a blender or food processor. Allow to cool slightly and then process until smooth. Return the soup to the saucepan. Stir in the raw prawns and cook over a low heat for about 4 minutes. Check the seasoning and add salt and pepper according to taste. Stir in the cream and heat for another minute. Stir in the raw prawns and cook over a low heat for about 4 minutes. Check the seasoning and add salt and pepper according to taste. Stir in the cream and heat for another minute. If using, place the remaining four prawns in a steamer set over boiling water and cook for about 4 minutes, or until pink. If using, place the remaining four prawns in a steamer set over boiling water and cook for about 4 minutes, or until pink. Ladle the soup into warm soup bowls. Place a cooked prawn in the centre of each bowl (if using) and sprinkle around a little fresh dill to garnish. Serve immediately. Ladle the soup into warm soup bowls. Place a cooked prawn in the centre of each bowl (if using) and sprinkle around a little fresh dill to garnish. Serve immediately."
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} | eb178530d63a4c7e8ffcc261c727d7a287b9de78819f943402b85d694ef149bf | Curry udon recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/japanese_curry_udon_soup_71851_16x9.jpg Make a comforting bowl of Japanese curry udon soup, with fried pork belly, tofu and chewy, slippery noodles – it's super simple and tastes amazing. 10g/⅓oz kombu20g/¾oz bonito flakes3 tbsp usukuchi (light coloured) soy sauce2 tbsp mirin2 tsp sugar 10g/⅓oz kombu 20g/¾oz bonito flakes 3 tbsp usukuchi (light coloured) soy sauce 2 tbsp mirin 2 tsp sugar 1 tbsp mild curry powder1½ tbsp potato starch 2 portions dried udon noodles (about 400g/14oz)½ tbsp vegetable oil 120g/4⅓oz piece rindless pork belly, sliced across as thinly as possible 50g/1¾oz ready-fried tofu, or firm tofu, fried until crisp, sliced 2–3 spring onions, sliced at an angle 1 tbsp mild curry powder 1½ tbsp potato starch 2 portions dried udon noodles (about 400g/14oz) ½ tbsp vegetable oil 120g/4⅓oz piece rindless pork belly, sliced across as thinly as possible 50g/1¾oz ready-fried tofu, or firm tofu, fried until crisp, sliced 2–3 spring onions, sliced at an angle Method To make the dashi, soak the kombu in 600ml/1 pint water for a couple of hours.Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 minutes until the bonito flakes have sunk to the bottom of the pan.Strain the liquid through a colander lined with kitchen paper into another pan. Add the soy sauce, mirin and sugar and bring to the boil again, then set aside.Mix the curry powder with the potato starch, add 75ml/5 tbsp water and mix well.Cook the noodles in boiling water following the packet instructions.Meanwhile, heat the oil in a large frying pan over a high heat and add the pork belly. Brown the pork on both sides, then add the tofu and fry for a further 2 minutes.Add the dashi to the pan and bring to the boil.Give the curry powder mix a good stir, then, while stirring the dashi and pork with one hand, gradually pour the curry mix into the soup with the other. Keep stirring until the soup starts to thicken.Divide the udon noodles between two serving bowls. Ladle over the curry soup and top with spring onions. To make the dashi, soak the kombu in 600ml/1 pint water for a couple of hours. To make the dashi, soak the kombu in 600ml/1 pint water for a couple of hours. Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 minutes until the bonito flakes have sunk to the bottom of the pan. Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 minutes until the bonito flakes have sunk to the bottom of the pan. Strain the liquid through a colander lined with kitchen paper into another pan. Add the soy sauce, mirin and sugar and bring to the boil again, then set aside. Strain the liquid through a colander lined with kitchen paper into another pan. Add the soy sauce, mirin and sugar and bring to the boil again, then set aside. Mix the curry powder with the potato starch, add 75ml/5 tbsp water and mix well. Mix the curry powder with the potato starch, add 75ml/5 tbsp water and mix well. Cook the noodles in boiling water following the packet instructions. Cook the noodles in boiling water following the packet instructions. Meanwhile, heat the oil in a large frying pan over a high heat and add the pork belly. Brown the pork on both sides, then add the tofu and fry for a further 2 minutes. Meanwhile, heat the oil in a large frying pan over a high heat and add the pork belly. Brown the pork on both sides, then add the tofu and fry for a further 2 minutes. Add the dashi to the pan and bring to the boil. Add the dashi to the pan and bring to the boil. Give the curry powder mix a good stir, then, while stirring the dashi and pork with one hand, gradually pour the curry mix into the soup with the other. Keep stirring until the soup starts to thicken. Give the curry powder mix a good stir, then, while stirring the dashi and pork with one hand, gradually pour the curry mix into the soup with the other. Keep stirring until the soup starts to thicken. Divide the udon noodles between two serving bowls. Ladle over the curry soup and top with spring onions. Divide the udon noodles between two serving bowls. Ladle over the curry soup and top with spring onions. | {
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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/japanese_curry_udon_soup_71851_16x9.jpg Make a comforting bowl of Japanese curry udon soup, with fried pork belly, tofu and chewy, slippery noodles – it's super simple and tastes amazing. 10g/⅓oz kombu20g/¾oz bonito flakes3 tbsp usukuchi (light coloured) soy sauce2 tbsp mirin2 tsp sugar 10g/⅓oz kombu 20g/¾oz bonito flakes 3 tbsp usukuchi (light coloured) soy sauce 2 tbsp mirin 2 tsp sugar 1 tbsp mild curry powder1½ tbsp potato starch 2 portions dried udon noodles (about 400g/14oz)½ tbsp vegetable oil 120g/4⅓oz piece rindless pork belly, sliced across as thinly as possible 50g/1¾oz ready-fried tofu, or firm tofu, fried until crisp, sliced 2–3 spring onions, sliced at an angle 1 tbsp mild curry powder 1½ tbsp potato starch 2 portions dried udon noodles (about 400g/14oz) ½ tbsp vegetable oil 120g/4⅓oz piece rindless pork belly, sliced across as thinly as possible 50g/1¾oz ready-fried tofu, or firm tofu, fried until crisp, sliced 2–3 spring onions, sliced at an angle Method To make the dashi, soak the kombu in 600ml/1 pint water for a couple of hours.Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 minutes until the bonito flakes have sunk to the bottom of the pan.Strain the liquid through a colander lined with kitchen paper into another pan. Add the soy sauce, mirin and sugar and bring to the boil again, then set aside.Mix the curry powder with the potato starch, add 75ml/5 tbsp water and mix well.Cook the noodles in boiling water following the packet instructions.Meanwhile, heat the oil in a large frying pan over a high heat and add the pork belly. Brown the pork on both sides, then add the tofu and fry for a further 2 minutes.Add the dashi to the pan and bring to the boil.Give the curry powder mix a good stir, then, while stirring the dashi and pork with one hand, gradually pour the curry mix into the soup with the other. Keep stirring until the soup starts to thicken.Divide the udon noodles between two serving bowls. Ladle over the curry soup and top with spring onions. To make the dashi, soak the kombu in 600ml/1 pint water for a couple of hours. To make the dashi, soak the kombu in 600ml/1 pint water for a couple of hours. Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 minutes until the bonito flakes have sunk to the bottom of the pan. Gently bring the kombu and soaking water to the boil, then add the bonito flakes and turn off the heat. Leave for 10 minutes until the bonito flakes have sunk to the bottom of the pan. Strain the liquid through a colander lined with kitchen paper into another pan. Add the soy sauce, mirin and sugar and bring to the boil again, then set aside. Strain the liquid through a colander lined with kitchen paper into another pan. Add the soy sauce, mirin and sugar and bring to the boil again, then set aside. Mix the curry powder with the potato starch, add 75ml/5 tbsp water and mix well. Mix the curry powder with the potato starch, add 75ml/5 tbsp water and mix well. Cook the noodles in boiling water following the packet instructions. Cook the noodles in boiling water following the packet instructions. Meanwhile, heat the oil in a large frying pan over a high heat and add the pork belly. Brown the pork on both sides, then add the tofu and fry for a further 2 minutes. Meanwhile, heat the oil in a large frying pan over a high heat and add the pork belly. Brown the pork on both sides, then add the tofu and fry for a further 2 minutes. Add the dashi to the pan and bring to the boil. Add the dashi to the pan and bring to the boil. Give the curry powder mix a good stir, then, while stirring the dashi and pork with one hand, gradually pour the curry mix into the soup with the other. Keep stirring until the soup starts to thicken. Give the curry powder mix a good stir, then, while stirring the dashi and pork with one hand, gradually pour the curry mix into the soup with the other. Keep stirring until the soup starts to thicken. Divide the udon noodles between two serving bowls. Ladle over the curry soup and top with spring onions. Divide the udon noodles between two serving bowls. Ladle over the curry soup and top with spring onions."
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} | 0eb5d700570d0f7798534465afe005621ec5580d12a8538781483a726deac839 | Turkey noodle bowl recipe
An average of 0.0 out of 5 stars from 0 ratings Noodle bowls feel like the perfect antidote to heavy festive food, with their bright vegetables and light spicy stock, and this one uses up leftover turkey and Brussels sprouts too. 1litre/1¾ pint turkey or good-quality chicken stock2.5cm/1in piece fresh root ginger, sliced2 garlic cloves, peeled, bruised but left whole3 spring onions, trimmed, cut into inch-long pieces and bruised with a knife1 red chilli, sliced1 tsp light soy sauce1 tbsp Shaoxing rice winewhite pepper, to taste1 tbsp sesame oil4 free-range eggs1 head broccoli (around 350g/12oz), broken into florets2 pak choi, sliced4 nests instant noodles (discard the flavour sachet)400g/14oz leftover turkey, shredded100g/3½oz Brussels sprouts, trimmed and shredded2 carrots, julienned 1litre/1¾ pint turkey or good-quality chicken stock 2.5cm/1in piece fresh root ginger, sliced 2 garlic cloves, peeled, bruised but left whole 3 spring onions, trimmed, cut into inch-long pieces and bruised with a knife 1 red chilli, sliced 1 tsp light soy sauce 1 tbsp Shaoxing rice wine white pepper, to taste 1 tbsp sesame oil 4 free-range eggs 1 head broccoli (around 350g/12oz), broken into florets 2 pak choi, sliced 4 nests instant noodles (discard the flavour sachet) 400g/14oz leftover turkey, shredded 100g/3½oz Brussels sprouts, trimmed and shredded 2 carrots, julienned 1–2 tbsp chilli oil, to taste2 spring onions, sliced1 chilli, sliced1 tbsp sesame seeds 1–2 tbsp chilli oil, to taste 2 spring onions, sliced 1 chilli, sliced 1 tbsp sesame seeds Method In a large saucepan, add the turkey stock, ginger, bruised garlic, spring onions and the chilli. Bring to a low boil to allow the flavours to infuse then reduce to a simmer. Add the light soy sauce, Shaoxing wine and white pepper, to taste. Place the eggs in a saucepan of cold water and bring to the boil. Once boiling, cook for 5–6 minutes for a jammy yolk. Add the broccoli and pak choi to the boiling water with the eggs for the final 2 minutes.Place the eggs into ice-cold water and drain the vegetables. Once cool, peel the eggs and set aside.Fill a saucepan with cold water and bring to the boil. Once boiling, place the instant noodles in the water and boil for 3 minutes. Drain well.Meanwhile, add the shredded turkey to the turkey stock broth to heat through. Ladle a small amount of the broth into the bottom of your bowls and add the instant noodles to infuse.Divide all the vegetables between the bowls, along with the turkey and eggs. Top with chilli oil, to taste.Ladle over more broth and garnish with spring onions, chilli and sesame seeds. In a large saucepan, add the turkey stock, ginger, bruised garlic, spring onions and the chilli. Bring to a low boil to allow the flavours to infuse then reduce to a simmer. Add the light soy sauce, Shaoxing wine and white pepper, to taste. In a large saucepan, add the turkey stock, ginger, bruised garlic, spring onions and the chilli. Bring to a low boil to allow the flavours to infuse then reduce to a simmer. Add the light soy sauce, Shaoxing wine and white pepper, to taste. Place the eggs in a saucepan of cold water and bring to the boil. Once boiling, cook for 5–6 minutes for a jammy yolk. Add the broccoli and pak choi to the boiling water with the eggs for the final 2 minutes. Place the eggs in a saucepan of cold water and bring to the boil. Once boiling, cook for 5–6 minutes for a jammy yolk. Add the broccoli and pak choi to the boiling water with the eggs for the final 2 minutes. Place the eggs into ice-cold water and drain the vegetables. Once cool, peel the eggs and set aside. Place the eggs into ice-cold water and drain the vegetables. Once cool, peel the eggs and set aside. Fill a saucepan with cold water and bring to the boil. Once boiling, place the instant noodles in the water and boil for 3 minutes. Drain well. Fill a saucepan with cold water and bring to the boil. Once boiling, place the instant noodles in the water and boil for 3 minutes. Drain well. Meanwhile, add the shredded turkey to the turkey stock broth to heat through. Meanwhile, add the shredded turkey to the turkey stock broth to heat through. Ladle a small amount of the broth into the bottom of your bowls and add the instant noodles to infuse. Ladle a small amount of the broth into the bottom of your bowls and add the instant noodles to infuse. Divide all the vegetables between the bowls, along with the turkey and eggs. Top with chilli oil, to taste. Divide all the vegetables between the bowls, along with the turkey and eggs. Top with chilli oil, to taste. Ladle over more broth and garnish with spring onions, chilli and sesame seeds. Ladle over more broth and garnish with spring onions, chilli and sesame seeds. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Noodle bowls feel like the perfect antidote to heavy festive food, with their bright vegetables and light spicy stock, and this one uses up leftover turkey and Brussels sprouts too. 1litre/1¾ pint turkey or good-quality chicken stock2.5cm/1in piece fresh root ginger, sliced2 garlic cloves, peeled, bruised but left whole3 spring onions, trimmed, cut into inch-long pieces and bruised with a knife1 red chilli, sliced1 tsp light soy sauce1 tbsp Shaoxing rice winewhite pepper, to taste1 tbsp sesame oil4 free-range eggs1 head broccoli (around 350g/12oz), broken into florets2 pak choi, sliced4 nests instant noodles (discard the flavour sachet)400g/14oz leftover turkey, shredded100g/3½oz Brussels sprouts, trimmed and shredded2 carrots, julienned 1litre/1¾ pint turkey or good-quality chicken stock 2.5cm/1in piece fresh root ginger, sliced 2 garlic cloves, peeled, bruised but left whole 3 spring onions, trimmed, cut into inch-long pieces and bruised with a knife 1 red chilli, sliced 1 tsp light soy sauce 1 tbsp Shaoxing rice wine white pepper, to taste 1 tbsp sesame oil 4 free-range eggs 1 head broccoli (around 350g/12oz), broken into florets 2 pak choi, sliced 4 nests instant noodles (discard the flavour sachet) 400g/14oz leftover turkey, shredded 100g/3½oz Brussels sprouts, trimmed and shredded 2 carrots, julienned 1–2 tbsp chilli oil, to taste2 spring onions, sliced1 chilli, sliced1 tbsp sesame seeds 1–2 tbsp chilli oil, to taste 2 spring onions, sliced 1 chilli, sliced 1 tbsp sesame seeds Method In a large saucepan, add the turkey stock, ginger, bruised garlic, spring onions and the chilli. Bring to a low boil to allow the flavours to infuse then reduce to a simmer. Add the light soy sauce, Shaoxing wine and white pepper, to taste. Place the eggs in a saucepan of cold water and bring to the boil. Once boiling, cook for 5–6 minutes for a jammy yolk. Add the broccoli and pak choi to the boiling water with the eggs for the final 2 minutes.Place the eggs into ice-cold water and drain the vegetables. Once cool, peel the eggs and set aside.Fill a saucepan with cold water and bring to the boil. Once boiling, place the instant noodles in the water and boil for 3 minutes. Drain well.Meanwhile, add the shredded turkey to the turkey stock broth to heat through. Ladle a small amount of the broth into the bottom of your bowls and add the instant noodles to infuse.Divide all the vegetables between the bowls, along with the turkey and eggs. Top with chilli oil, to taste.Ladle over more broth and garnish with spring onions, chilli and sesame seeds. In a large saucepan, add the turkey stock, ginger, bruised garlic, spring onions and the chilli. Bring to a low boil to allow the flavours to infuse then reduce to a simmer. Add the light soy sauce, Shaoxing wine and white pepper, to taste. In a large saucepan, add the turkey stock, ginger, bruised garlic, spring onions and the chilli. Bring to a low boil to allow the flavours to infuse then reduce to a simmer. Add the light soy sauce, Shaoxing wine and white pepper, to taste. Place the eggs in a saucepan of cold water and bring to the boil. Once boiling, cook for 5–6 minutes for a jammy yolk. Add the broccoli and pak choi to the boiling water with the eggs for the final 2 minutes. Place the eggs in a saucepan of cold water and bring to the boil. Once boiling, cook for 5–6 minutes for a jammy yolk. Add the broccoli and pak choi to the boiling water with the eggs for the final 2 minutes. Place the eggs into ice-cold water and drain the vegetables. Once cool, peel the eggs and set aside. Place the eggs into ice-cold water and drain the vegetables. Once cool, peel the eggs and set aside. Fill a saucepan with cold water and bring to the boil. Once boiling, place the instant noodles in the water and boil for 3 minutes. Drain well. Fill a saucepan with cold water and bring to the boil. Once boiling, place the instant noodles in the water and boil for 3 minutes. Drain well. Meanwhile, add the shredded turkey to the turkey stock broth to heat through. Meanwhile, add the shredded turkey to the turkey stock broth to heat through. Ladle a small amount of the broth into the bottom of your bowls and add the instant noodles to infuse. Ladle a small amount of the broth into the bottom of your bowls and add the instant noodles to infuse. Divide all the vegetables between the bowls, along with the turkey and eggs. Top with chilli oil, to taste. Divide all the vegetables between the bowls, along with the turkey and eggs. Top with chilli oil, to taste. Ladle over more broth and garnish with spring onions, chilli and sesame seeds. Ladle over more broth and garnish with spring onions, chilli and sesame seeds."
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} | deb2f47bbed3404d1ff9deed163bdb145e35b26fe3cd55c672954fa85ebb234d | Leftover turkey ramen recipe
An average of 4.2 out of 5 stars from 5 ratings This will taste great in the days after Christmas, when you’re desperate to find inventive ways to use up the turkey and veg! 1 turkey carcass, broken into pieces1 onion, quartered1 carrot, peeled and roughly chopped1 celery stick, roughly choppedwoody herbs, such as bay leaves, thyme or rosemary 1 turkey carcass, broken into pieces 1 onion, quartered 1 carrot, peeled and roughly chopped 1 celery stick, roughly chopped woody herbs, such as bay leaves, thyme or rosemary thumb-sized piece fresh root ginger, peeled and grated5 tbsp soy sauce25g/1oz dried mushrooms, broken into small pieces250g/9oz dried egg noodles½ head long-stemmed broccoli, cut into bite-sized pieces¾ tbsp toasted sesame oil500g/1lb 2oz cooked turkey meat, shredded3 garlic cloves, thinly sliced1 red chilli, thinly sliced1 celery stick, thinly slicedsalt and freshly ground black pepper thumb-sized piece fresh root ginger, peeled and grated 5 tbsp soy sauce 25g/1oz dried mushrooms, broken into small pieces 250g/9oz dried egg noodles ½ head long-stemmed broccoli, cut into bite-sized pieces ¾ tbsp toasted sesame oil 500g/1lb 2oz cooked turkey meat, shredded 3 garlic cloves, thinly sliced 1 red chilli, thinly sliced 1 celery stick, thinly sliced salt and freshly ground black pepper 4 Brussels sprouts, finely sliced 1 red chilli, finely chopped1 lime, juice only2–4 fresh sage leavessalt and freshly ground black pepper 4 Brussels sprouts, finely sliced 1 red chilli, finely chopped 1 lime, juice only 2–4 fresh sage leaves salt and freshly ground black pepper 150g/5½oz leftover roast vegetables, such as roast carrots2 spring onions, thinly sliced1 tbsp sesame seeds, toastedcelery leaves good pinch dried chilli flakes2 soft-boiled free-range eggs, halved (optional) 150g/5½oz leftover roast vegetables, such as roast carrots 2 spring onions, thinly sliced 1 tbsp sesame seeds, toasted celery leaves good pinch dried chilli flakes 2 soft-boiled free-range eggs, halved (optional) Method To make the turkey stock, put the carcass pieces into a large saucepan with the onion, carrot, celery and herbs. Pour in 2 litres/3½ pints cold water and gently bring to the boil. Skim the fat or scum from the surface, then simmer gently for 1 hour. Strain the stock through a fine sieve and set aside. Once cool enough to handle, remove as much meat as possible from the carcass, disposing of the bones and vegetables. This can be done with any leftover meat. To make the ramen, bring 2 litres/3½ pints turkey stock to the boil in a large saucepan. Add the ginger, soy sauce and dried mushrooms and simmer for 20 minutes. Add the noodles and simmer for 4–5 minutes until just cooked. After the first couple of minutes of cooking the noodles, add the broccoli and cook for 2–3 minutes or until tender. Divide the noodles between four shallow bowls. Ladle over the broccoli, mushrooms and stock. Heat a non-stick frying pan over a high heat and add the sesame oil. Add the turkey and season with salt and pepper. Cook for 4–5 minutes or until starting to crisp, then add the garlic, chilli and celery and cook for 2–3 minutes. Divide between the four bowls. To make the sprout slaw, mix everything together in a bowl and season with salt and pepper. To serve, finish each bowl with a spoonful of the sprout slaw and the leftover roast vegetables. Scatter over the spring onions, sesame seeds, celery leaves and chilli flakes and top with ½ soft-boiled egg, if using. To make the turkey stock, put the carcass pieces into a large saucepan with the onion, carrot, celery and herbs. Pour in 2 litres/3½ pints cold water and gently bring to the boil. Skim the fat or scum from the surface, then simmer gently for 1 hour. Strain the stock through a fine sieve and set aside. Once cool enough to handle, remove as much meat as possible from the carcass, disposing of the bones and vegetables. This can be done with any leftover meat. To make the turkey stock, put the carcass pieces into a large saucepan with the onion, carrot, celery and herbs. Pour in 2 litres/3½ pints cold water and gently bring to the boil. Skim the fat or scum from the surface, then simmer gently for 1 hour. Strain the stock through a fine sieve and set aside. Once cool enough to handle, remove as much meat as possible from the carcass, disposing of the bones and vegetables. This can be done with any leftover meat. To make the ramen, bring 2 litres/3½ pints turkey stock to the boil in a large saucepan. Add the ginger, soy sauce and dried mushrooms and simmer for 20 minutes. Add the noodles and simmer for 4–5 minutes until just cooked. After the first couple of minutes of cooking the noodles, add the broccoli and cook for 2–3 minutes or until tender. Divide the noodles between four shallow bowls. Ladle over the broccoli, mushrooms and stock. To make the ramen, bring 2 litres/3½ pints turkey stock to the boil in a large saucepan. Add the ginger, soy sauce and dried mushrooms and simmer for 20 minutes. Add the noodles and simmer for 4–5 minutes until just cooked. After the first couple of minutes of cooking the noodles, add the broccoli and cook for 2–3 minutes or until tender. Divide the noodles between four shallow bowls. Ladle over the broccoli, mushrooms and stock. Heat a non-stick frying pan over a high heat and add the sesame oil. Add the turkey and season with salt and pepper. Cook for 4–5 minutes or until starting to crisp, then add the garlic, chilli and celery and cook for 2–3 minutes. Divide between the four bowls. Heat a non-stick frying pan over a high heat and add the sesame oil. Add the turkey and season with salt and pepper. Cook for 4–5 minutes or until starting to crisp, then add the garlic, chilli and celery and cook for 2–3 minutes. Divide between the four bowls. To make the sprout slaw, mix everything together in a bowl and season with salt and pepper. To make the sprout slaw, mix everything together in a bowl and season with salt and pepper. To serve, finish each bowl with a spoonful of the sprout slaw and the leftover roast vegetables. Scatter over the spring onions, sesame seeds, celery leaves and chilli flakes and top with ½ soft-boiled egg, if using. To serve, finish each bowl with a spoonful of the sprout slaw and the leftover roast vegetables. Scatter over the spring onions, sesame seeds, celery leaves and chilli flakes and top with ½ soft-boiled egg, if using. | {
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"title": "Leftover turkey ramen recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings This will taste great in the days after Christmas, when you’re desperate to find inventive ways to use up the turkey and veg! 1 turkey carcass, broken into pieces1 onion, quartered1 carrot, peeled and roughly chopped1 celery stick, roughly choppedwoody herbs, such as bay leaves, thyme or rosemary 1 turkey carcass, broken into pieces 1 onion, quartered 1 carrot, peeled and roughly chopped 1 celery stick, roughly chopped woody herbs, such as bay leaves, thyme or rosemary thumb-sized piece fresh root ginger, peeled and grated5 tbsp soy sauce25g/1oz dried mushrooms, broken into small pieces250g/9oz dried egg noodles½ head long-stemmed broccoli, cut into bite-sized pieces¾ tbsp toasted sesame oil500g/1lb 2oz cooked turkey meat, shredded3 garlic cloves, thinly sliced1 red chilli, thinly sliced1 celery stick, thinly slicedsalt and freshly ground black pepper thumb-sized piece fresh root ginger, peeled and grated 5 tbsp soy sauce 25g/1oz dried mushrooms, broken into small pieces 250g/9oz dried egg noodles ½ head long-stemmed broccoli, cut into bite-sized pieces ¾ tbsp toasted sesame oil 500g/1lb 2oz cooked turkey meat, shredded 3 garlic cloves, thinly sliced 1 red chilli, thinly sliced 1 celery stick, thinly sliced salt and freshly ground black pepper 4 Brussels sprouts, finely sliced 1 red chilli, finely chopped1 lime, juice only2–4 fresh sage leavessalt and freshly ground black pepper 4 Brussels sprouts, finely sliced 1 red chilli, finely chopped 1 lime, juice only 2–4 fresh sage leaves salt and freshly ground black pepper 150g/5½oz leftover roast vegetables, such as roast carrots2 spring onions, thinly sliced1 tbsp sesame seeds, toastedcelery leaves good pinch dried chilli flakes2 soft-boiled free-range eggs, halved (optional) 150g/5½oz leftover roast vegetables, such as roast carrots 2 spring onions, thinly sliced 1 tbsp sesame seeds, toasted celery leaves good pinch dried chilli flakes 2 soft-boiled free-range eggs, halved (optional) Method To make the turkey stock, put the carcass pieces into a large saucepan with the onion, carrot, celery and herbs. Pour in 2 litres/3½ pints cold water and gently bring to the boil. Skim the fat or scum from the surface, then simmer gently for 1 hour. Strain the stock through a fine sieve and set aside. Once cool enough to handle, remove as much meat as possible from the carcass, disposing of the bones and vegetables. This can be done with any leftover meat. To make the ramen, bring 2 litres/3½ pints turkey stock to the boil in a large saucepan. Add the ginger, soy sauce and dried mushrooms and simmer for 20 minutes. Add the noodles and simmer for 4–5 minutes until just cooked. After the first couple of minutes of cooking the noodles, add the broccoli and cook for 2–3 minutes or until tender. Divide the noodles between four shallow bowls. Ladle over the broccoli, mushrooms and stock. Heat a non-stick frying pan over a high heat and add the sesame oil. Add the turkey and season with salt and pepper. Cook for 4–5 minutes or until starting to crisp, then add the garlic, chilli and celery and cook for 2–3 minutes. Divide between the four bowls. To make the sprout slaw, mix everything together in a bowl and season with salt and pepper. To serve, finish each bowl with a spoonful of the sprout slaw and the leftover roast vegetables. Scatter over the spring onions, sesame seeds, celery leaves and chilli flakes and top with ½ soft-boiled egg, if using. To make the turkey stock, put the carcass pieces into a large saucepan with the onion, carrot, celery and herbs. Pour in 2 litres/3½ pints cold water and gently bring to the boil. Skim the fat or scum from the surface, then simmer gently for 1 hour. Strain the stock through a fine sieve and set aside. Once cool enough to handle, remove as much meat as possible from the carcass, disposing of the bones and vegetables. This can be done with any leftover meat. To make the turkey stock, put the carcass pieces into a large saucepan with the onion, carrot, celery and herbs. Pour in 2 litres/3½ pints cold water and gently bring to the boil. Skim the fat or scum from the surface, then simmer gently for 1 hour. Strain the stock through a fine sieve and set aside. Once cool enough to handle, remove as much meat as possible from the carcass, disposing of the bones and vegetables. This can be done with any leftover meat. To make the ramen, bring 2 litres/3½ pints turkey stock to the boil in a large saucepan. Add the ginger, soy sauce and dried mushrooms and simmer for 20 minutes. Add the noodles and simmer for 4–5 minutes until just cooked. After the first couple of minutes of cooking the noodles, add the broccoli and cook for 2–3 minutes or until tender. Divide the noodles between four shallow bowls. Ladle over the broccoli, mushrooms and stock. To make the ramen, bring 2 litres/3½ pints turkey stock to the boil in a large saucepan. Add the ginger, soy sauce and dried mushrooms and simmer for 20 minutes. Add the noodles and simmer for 4–5 minutes until just cooked. After the first couple of minutes of cooking the noodles, add the broccoli and cook for 2–3 minutes or until tender. Divide the noodles between four shallow bowls. Ladle over the broccoli, mushrooms and stock. Heat a non-stick frying pan over a high heat and add the sesame oil. Add the turkey and season with salt and pepper. Cook for 4–5 minutes or until starting to crisp, then add the garlic, chilli and celery and cook for 2–3 minutes. Divide between the four bowls. Heat a non-stick frying pan over a high heat and add the sesame oil. Add the turkey and season with salt and pepper. Cook for 4–5 minutes or until starting to crisp, then add the garlic, chilli and celery and cook for 2–3 minutes. Divide between the four bowls. To make the sprout slaw, mix everything together in a bowl and season with salt and pepper. To make the sprout slaw, mix everything together in a bowl and season with salt and pepper. To serve, finish each bowl with a spoonful of the sprout slaw and the leftover roast vegetables. Scatter over the spring onions, sesame seeds, celery leaves and chilli flakes and top with ½ soft-boiled egg, if using. To serve, finish each bowl with a spoonful of the sprout slaw and the leftover roast vegetables. Scatter over the spring onions, sesame seeds, celery leaves and chilli flakes and top with ½ soft-boiled egg, if using."
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} | 4ffa65ec6429173e528a0c479ed1c3664299dfab57e1302dde1ef8c5f790db83 | Nigel Slater's Thai-inspired noodle soup recipe
Simple Thai noodle soup An average of 4.7 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thaiinspirednoodleso_92377_16x9.jpg A wonderfully warming Thai noodle soup, with fragrant spices and a little heat all balanced with rich coconut milk. 1 good knob fresh root ginger, peeled and roughly chopped1-2 red chillies, seeds removed (optional), roughly chopped1-2 stalks lemongrass, tough outer layers removed, roughly chopped2-3 garlic cloves, peeled 1 handful fresh coriander, a few sprigs reserved and choppeda glug or two vegetable oil1 tbsp coriander seeds1-2 pinches ground turmericsmall jug vegetable stock a couple of handfuls rice noodles1 x 400ml/14fl oz can coconut milk1 large handful raw, peeled tiger prawns (the shells and heads can be reserved for making stock in another recipe)a few splashes Thai fish sauce, to taste 1 good knob fresh root ginger, peeled and roughly chopped 1-2 red chillies, seeds removed (optional), roughly chopped 1-2 stalks lemongrass, tough outer layers removed, roughly chopped 2-3 garlic cloves, peeled 1 handful fresh coriander, a few sprigs reserved and chopped a glug or two vegetable oil 1 tbsp coriander seeds 1-2 pinches ground turmeric small jug vegetable stock a couple of handfuls rice noodles 1 x 400ml/14fl oz can coconut milk 1 large handful raw, peeled tiger prawns (the shells and heads can be reserved for making stock in another recipe) a few splashes Thai fish sauce, to taste Method Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil if the paste is too dry.Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes. Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside. To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste.To serve, divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve straightaway. Chicken, scallops or mushrooms are a great alternative to the prawns. Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil if the paste is too dry. Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil if the paste is too dry. Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes. Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes. Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside. Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside. To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste. To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste. To serve, divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve straightaway. Chicken, scallops or mushrooms are a great alternative to the prawns. To serve, divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve straightaway. Chicken, scallops or mushrooms are a great alternative to the prawns. | {
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"title": "Nigel Slater's Thai-inspired noodle soup recipe",
"content": "Simple Thai noodle soup An average of 4.7 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thaiinspirednoodleso_92377_16x9.jpg A wonderfully warming Thai noodle soup, with fragrant spices and a little heat all balanced with rich coconut milk. 1 good knob fresh root ginger, peeled and roughly chopped1-2 red chillies, seeds removed (optional), roughly chopped1-2 stalks lemongrass, tough outer layers removed, roughly chopped2-3 garlic cloves, peeled 1 handful fresh coriander, a few sprigs reserved and choppeda glug or two vegetable oil1 tbsp coriander seeds1-2 pinches ground turmericsmall jug vegetable stock a couple of handfuls rice noodles1 x 400ml/14fl oz can coconut milk1 large handful raw, peeled tiger prawns (the shells and heads can be reserved for making stock in another recipe)a few splashes Thai fish sauce, to taste 1 good knob fresh root ginger, peeled and roughly chopped 1-2 red chillies, seeds removed (optional), roughly chopped 1-2 stalks lemongrass, tough outer layers removed, roughly chopped 2-3 garlic cloves, peeled 1 handful fresh coriander, a few sprigs reserved and chopped a glug or two vegetable oil 1 tbsp coriander seeds 1-2 pinches ground turmeric small jug vegetable stock a couple of handfuls rice noodles 1 x 400ml/14fl oz can coconut milk 1 large handful raw, peeled tiger prawns (the shells and heads can be reserved for making stock in another recipe) a few splashes Thai fish sauce, to taste Method Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil if the paste is too dry.Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes. Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside. To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste.To serve, divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve straightaway. Chicken, scallops or mushrooms are a great alternative to the prawns. Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil if the paste is too dry. Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil if the paste is too dry. Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes. Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes. Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside. Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside. To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste. To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste. To serve, divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve straightaway. Chicken, scallops or mushrooms are a great alternative to the prawns. To serve, divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve straightaway. Chicken, scallops or mushrooms are a great alternative to the prawns."
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} | 55696c734a468bc6a2fadf5a816e9c0a3464eff718ea6ac4a66815218f612799 | Teriyaki salmon with mushroom broth recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/teriyaki_salmon_with_13765_16x9.jpg You can make this Asian-inspired noodle soup with teriyaki salmon from Saturday Kitchen in about 10 minutes! It's the perfect dinner for two. 2 x 200g/7oz fillets of salmon, skin on and de-boned60g/2¼oz light brown sugar50ml/2fl oz light soy sauce1 garlic clove, finely chopped2cm/¾in piece fresh root ginger, peeled and chopped1 tbsp rice wine vinegar 2 x 200g/7oz fillets of salmon, skin on and de-boned 60g/2¼oz light brown sugar 50ml/2fl oz light soy sauce 1 garlic clove, finely chopped 2cm/¾in piece fresh root ginger, peeled and chopped 1 tbsp rice wine vinegar 500ml/18fl oz dashi stock (or 10g/⅓oz piece of kombu and 20g/¾oz bonito flakes boiled in 500ml/18fl oz of water)1 Thai red chilli, chopped2 garlic cloves, peeled and left whole1 stick lemongrass2cm piece of fresh root ginger, peeled and sliced1 tbsp white miso paste2 tbsp red miso paste3 spring onions, sliced100g/3½oz wood ear mushrooms100g3½oz shitake mushrooms100g3½oz enoki mushrooms1 head bok choi1 nest egg noodlesmicro coriander, to garnish 1 red chilli, sliced, to garnish 500ml/18fl oz dashi stock (or 10g/⅓oz piece of kombu and 20g/¾oz bonito flakes boiled in 500ml/18fl oz of water) 1 Thai red chilli, chopped 2 garlic cloves, peeled and left whole 1 stick lemongrass 2cm piece of fresh root ginger, peeled and sliced 1 tbsp white miso paste 2 tbsp red miso paste 3 spring onions, sliced 100g/3½oz wood ear mushrooms 100g3½oz shitake mushrooms 100g3½oz enoki mushrooms 1 head bok choi 1 nest egg noodles micro coriander, to garnish 1 red chilli, sliced, to garnish Method Put the salmon fillets onto a baking tray. Mix together the sugar, soy sauce, garlic, ginger and rice wine vinegar and pour over the salmon fillets. Put under a medium grill for 6–8 minutes. To make the broth, bring the dashi stock up to a simmer with the chilli, garlic, lemongrass, miso paste and spring onions. Simmer over a low-medium heat for 10 minutes, then add the mushrooms and bok choi and simmer for a further 3 minutes. Meanwhile, cook the egg noodles according to the packet instructions, then set aside.When ready to serve, sieve the stock into a serving bowl. Add the noodles and flake over the cooked salmon, then garnish with the micro coriander cress and red chilli. Put the salmon fillets onto a baking tray. Mix together the sugar, soy sauce, garlic, ginger and rice wine vinegar and pour over the salmon fillets. Put under a medium grill for 6–8 minutes. Put the salmon fillets onto a baking tray. Mix together the sugar, soy sauce, garlic, ginger and rice wine vinegar and pour over the salmon fillets. Put under a medium grill for 6–8 minutes. To make the broth, bring the dashi stock up to a simmer with the chilli, garlic, lemongrass, miso paste and spring onions. Simmer over a low-medium heat for 10 minutes, then add the mushrooms and bok choi and simmer for a further 3 minutes. To make the broth, bring the dashi stock up to a simmer with the chilli, garlic, lemongrass, miso paste and spring onions. Simmer over a low-medium heat for 10 minutes, then add the mushrooms and bok choi and simmer for a further 3 minutes. Meanwhile, cook the egg noodles according to the packet instructions, then set aside. Meanwhile, cook the egg noodles according to the packet instructions, then set aside. When ready to serve, sieve the stock into a serving bowl. Add the noodles and flake over the cooked salmon, then garnish with the micro coriander cress and red chilli. When ready to serve, sieve the stock into a serving bowl. Add the noodles and flake over the cooked salmon, then garnish with the micro coriander cress and red chilli. | {
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"title": "Teriyaki salmon with mushroom broth recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/teriyaki_salmon_with_13765_16x9.jpg You can make this Asian-inspired noodle soup with teriyaki salmon from Saturday Kitchen in about 10 minutes! It's the perfect dinner for two. 2 x 200g/7oz fillets of salmon, skin on and de-boned60g/2¼oz light brown sugar50ml/2fl oz light soy sauce1 garlic clove, finely chopped2cm/¾in piece fresh root ginger, peeled and chopped1 tbsp rice wine vinegar 2 x 200g/7oz fillets of salmon, skin on and de-boned 60g/2¼oz light brown sugar 50ml/2fl oz light soy sauce 1 garlic clove, finely chopped 2cm/¾in piece fresh root ginger, peeled and chopped 1 tbsp rice wine vinegar 500ml/18fl oz dashi stock (or 10g/⅓oz piece of kombu and 20g/¾oz bonito flakes boiled in 500ml/18fl oz of water)1 Thai red chilli, chopped2 garlic cloves, peeled and left whole1 stick lemongrass2cm piece of fresh root ginger, peeled and sliced1 tbsp white miso paste2 tbsp red miso paste3 spring onions, sliced100g/3½oz wood ear mushrooms100g3½oz shitake mushrooms100g3½oz enoki mushrooms1 head bok choi1 nest egg noodlesmicro coriander, to garnish 1 red chilli, sliced, to garnish 500ml/18fl oz dashi stock (or 10g/⅓oz piece of kombu and 20g/¾oz bonito flakes boiled in 500ml/18fl oz of water) 1 Thai red chilli, chopped 2 garlic cloves, peeled and left whole 1 stick lemongrass 2cm piece of fresh root ginger, peeled and sliced 1 tbsp white miso paste 2 tbsp red miso paste 3 spring onions, sliced 100g/3½oz wood ear mushrooms 100g3½oz shitake mushrooms 100g3½oz enoki mushrooms 1 head bok choi 1 nest egg noodles micro coriander, to garnish 1 red chilli, sliced, to garnish Method Put the salmon fillets onto a baking tray. Mix together the sugar, soy sauce, garlic, ginger and rice wine vinegar and pour over the salmon fillets. Put under a medium grill for 6–8 minutes. To make the broth, bring the dashi stock up to a simmer with the chilli, garlic, lemongrass, miso paste and spring onions. Simmer over a low-medium heat for 10 minutes, then add the mushrooms and bok choi and simmer for a further 3 minutes. Meanwhile, cook the egg noodles according to the packet instructions, then set aside.When ready to serve, sieve the stock into a serving bowl. Add the noodles and flake over the cooked salmon, then garnish with the micro coriander cress and red chilli. Put the salmon fillets onto a baking tray. Mix together the sugar, soy sauce, garlic, ginger and rice wine vinegar and pour over the salmon fillets. Put under a medium grill for 6–8 minutes. Put the salmon fillets onto a baking tray. Mix together the sugar, soy sauce, garlic, ginger and rice wine vinegar and pour over the salmon fillets. Put under a medium grill for 6–8 minutes. To make the broth, bring the dashi stock up to a simmer with the chilli, garlic, lemongrass, miso paste and spring onions. Simmer over a low-medium heat for 10 minutes, then add the mushrooms and bok choi and simmer for a further 3 minutes. To make the broth, bring the dashi stock up to a simmer with the chilli, garlic, lemongrass, miso paste and spring onions. Simmer over a low-medium heat for 10 minutes, then add the mushrooms and bok choi and simmer for a further 3 minutes. Meanwhile, cook the egg noodles according to the packet instructions, then set aside. Meanwhile, cook the egg noodles according to the packet instructions, then set aside. When ready to serve, sieve the stock into a serving bowl. Add the noodles and flake over the cooked salmon, then garnish with the micro coriander cress and red chilli. When ready to serve, sieve the stock into a serving bowl. Add the noodles and flake over the cooked salmon, then garnish with the micro coriander cress and red chilli."
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} | ce9bcab4283879df9f1767925effc6ecde0efc47ef351364d29bb12f0eb4b44b | Wild mushroom soup recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wildmushroomsoup_11367_16x9.jpg Use a mixture of wild mushrooms to make this luxurious mushroom soup really special. A wonderful starter at a dinner party. 60g/2oz shallots, chopped50g/2oz butter pinch of salt400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms)570ml/1 pint water 290ml/½ pint chicken stocksalt and freshly ground black pepper, to taste50g/2oz butter 60g/2oz shallots, chopped 50g/2oz butter pinch of salt 400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms) 570ml/1 pint water 290ml/½ pint chicken stock salt and freshly ground black pepper, to taste 50g/2oz butter 100g/3½oz wild mushrooms, prepared and washed 50-100g/2-3½oz of hazelnuts 100g/3½oz wild mushrooms, prepared and washed 50-100g/2-3½oz of hazelnuts Method Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.Add the mushrooms and continue to sweat for 5 minutes. Now add the water and chicken stock (replace the chicken stock with water for vegetarians).Bring to the boil and reduce to a simmer. Cook out for 20 minutes.sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering.After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour. Add the mushrooms and continue to sweat for 5 minutes. Add the mushrooms and continue to sweat for 5 minutes. Now add the water and chicken stock (replace the chicken stock with water for vegetarians). Now add the water and chicken stock (replace the chicken stock with water for vegetarians). Bring to the boil and reduce to a simmer. Cook out for 20 minutes. Bring to the boil and reduce to a simmer. Cook out for 20 minutes. sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering. sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering. After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts. After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts. | {
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"title": "Wild mushroom soup recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wildmushroomsoup_11367_16x9.jpg Use a mixture of wild mushrooms to make this luxurious mushroom soup really special. A wonderful starter at a dinner party. 60g/2oz shallots, chopped50g/2oz butter pinch of salt400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms)570ml/1 pint water 290ml/½ pint chicken stocksalt and freshly ground black pepper, to taste50g/2oz butter 60g/2oz shallots, chopped 50g/2oz butter pinch of salt 400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms) 570ml/1 pint water 290ml/½ pint chicken stock salt and freshly ground black pepper, to taste 50g/2oz butter 100g/3½oz wild mushrooms, prepared and washed 50-100g/2-3½oz of hazelnuts 100g/3½oz wild mushrooms, prepared and washed 50-100g/2-3½oz of hazelnuts Method Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.Add the mushrooms and continue to sweat for 5 minutes. Now add the water and chicken stock (replace the chicken stock with water for vegetarians).Bring to the boil and reduce to a simmer. Cook out for 20 minutes.sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering.After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour. Add the mushrooms and continue to sweat for 5 minutes. Add the mushrooms and continue to sweat for 5 minutes. Now add the water and chicken stock (replace the chicken stock with water for vegetarians). Now add the water and chicken stock (replace the chicken stock with water for vegetarians). Bring to the boil and reduce to a simmer. Cook out for 20 minutes. Bring to the boil and reduce to a simmer. Cook out for 20 minutes. sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering. sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering. After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts. After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts."
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} | a77e208c0a441ad23f898eb41dd02b7584799324414d4003dd2798ee626fb2a3 | Smoked salmon and pea risotto recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_and_pea_33364_16x9.jpg This simple spring risotto has less added fat than most and the salmon adds a healthy dose of protein and omega 3s. 2 tbsp extra virgin olive oil, plus extra for drizzling1 small onion, finely chopped 1 garlic clove, crushed200g/7oz arborio rice100ml/3½fl oz dry white wine800ml/1½ pint fish stock 1 mug frozen peas, defrosted125g/4½oz smoked salmon1 lemon, zest and juicesmall bunch dill, finely choppedfreshly ground black pepper 2 tbsp extra virgin olive oil, plus extra for drizzling 1 small onion, finely chopped 1 garlic clove, crushed 200g/7oz arborio rice 100ml/3½fl oz dry white wine 800ml/1½ pint fish stock 1 mug frozen peas, defrosted 125g/4½oz smoked salmon 1 lemon, zest and juice small bunch dill, finely chopped freshly ground black pepper Method Heat the oil in a heavy-based frying pan placed over a medium heat. Add the onion and garlic and cook for 3–4 minutes, until soft but not coloured. Add the rice and stir well to coat in the oil. Cook for 2 minutes, stirring frequently. Pour in the wine and cook until it’s almost all evaporated. Add a ladleful of stock and stir until the liquid is absorbed completely. Gradually add the remaining stock a ladleful at a time, stirring until all the liquid has absorbed before adding more. This should take around 18–20 minutes. Add the peas with the final ladleful of stock and allow them to heat through. Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill. Drizzle over a little olive oil, season with pepper and serve. Heat the oil in a heavy-based frying pan placed over a medium heat. Add the onion and garlic and cook for 3–4 minutes, until soft but not coloured. Heat the oil in a heavy-based frying pan placed over a medium heat. Add the onion and garlic and cook for 3–4 minutes, until soft but not coloured. Add the rice and stir well to coat in the oil. Cook for 2 minutes, stirring frequently. Add the rice and stir well to coat in the oil. Cook for 2 minutes, stirring frequently. Pour in the wine and cook until it’s almost all evaporated. Add a ladleful of stock and stir until the liquid is absorbed completely. Pour in the wine and cook until it’s almost all evaporated. Add a ladleful of stock and stir until the liquid is absorbed completely. Gradually add the remaining stock a ladleful at a time, stirring until all the liquid has absorbed before adding more. This should take around 18–20 minutes. Gradually add the remaining stock a ladleful at a time, stirring until all the liquid has absorbed before adding more. This should take around 18–20 minutes. Add the peas with the final ladleful of stock and allow them to heat through. Add the peas with the final ladleful of stock and allow them to heat through. Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill. Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill. Drizzle over a little olive oil, season with pepper and serve. Drizzle over a little olive oil, season with pepper and serve. Recipe tips This recipe makes two very generous portions or three standard portions. | {
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"title": "Smoked salmon and pea risotto recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_and_pea_33364_16x9.jpg This simple spring risotto has less added fat than most and the salmon adds a healthy dose of protein and omega 3s. 2 tbsp extra virgin olive oil, plus extra for drizzling1 small onion, finely chopped 1 garlic clove, crushed200g/7oz arborio rice100ml/3½fl oz dry white wine800ml/1½ pint fish stock 1 mug frozen peas, defrosted125g/4½oz smoked salmon1 lemon, zest and juicesmall bunch dill, finely choppedfreshly ground black pepper 2 tbsp extra virgin olive oil, plus extra for drizzling 1 small onion, finely chopped 1 garlic clove, crushed 200g/7oz arborio rice 100ml/3½fl oz dry white wine 800ml/1½ pint fish stock 1 mug frozen peas, defrosted 125g/4½oz smoked salmon 1 lemon, zest and juice small bunch dill, finely chopped freshly ground black pepper Method Heat the oil in a heavy-based frying pan placed over a medium heat. Add the onion and garlic and cook for 3–4 minutes, until soft but not coloured. Add the rice and stir well to coat in the oil. Cook for 2 minutes, stirring frequently. Pour in the wine and cook until it’s almost all evaporated. Add a ladleful of stock and stir until the liquid is absorbed completely. Gradually add the remaining stock a ladleful at a time, stirring until all the liquid has absorbed before adding more. This should take around 18–20 minutes. Add the peas with the final ladleful of stock and allow them to heat through. Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill. Drizzle over a little olive oil, season with pepper and serve. Heat the oil in a heavy-based frying pan placed over a medium heat. Add the onion and garlic and cook for 3–4 minutes, until soft but not coloured. Heat the oil in a heavy-based frying pan placed over a medium heat. Add the onion and garlic and cook for 3–4 minutes, until soft but not coloured. Add the rice and stir well to coat in the oil. Cook for 2 minutes, stirring frequently. Add the rice and stir well to coat in the oil. Cook for 2 minutes, stirring frequently. Pour in the wine and cook until it’s almost all evaporated. Add a ladleful of stock and stir until the liquid is absorbed completely. Pour in the wine and cook until it’s almost all evaporated. Add a ladleful of stock and stir until the liquid is absorbed completely. Gradually add the remaining stock a ladleful at a time, stirring until all the liquid has absorbed before adding more. This should take around 18–20 minutes. Gradually add the remaining stock a ladleful at a time, stirring until all the liquid has absorbed before adding more. This should take around 18–20 minutes. Add the peas with the final ladleful of stock and allow them to heat through. Add the peas with the final ladleful of stock and allow them to heat through. Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill. Once the stock is absorbed and the rice is tender but still has a little bite, stir in the smoked salmon, lemon zest, juice and dill. Drizzle over a little olive oil, season with pepper and serve. Drizzle over a little olive oil, season with pepper and serve. Recipe tips This recipe makes two very generous portions or three standard portions."
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} | e84499ee92ddf00913c63c8e68aee7e881a87a1c3b6302294d395fb366ca17ec | Osso buco with risotto Milanese recipe
An average of 5.0 out of 5 stars from 8 ratings Angela Hartnett makes a simple risotto extra special, topping it with meltingly tender osso buco. plain flour, for dusting 1 veal shin, cut into 5cm/2in pieces through the bone100ml/3½fl oz olive oil 1 onion, roughly chopped1 carrot, peeled and roughly chopped 1 leek, roughly chopped1 celery stick, roughly chopped1 head garlic, cut horizontally though the middle 4 sprigs fresh thyme 2 bay leaves5 white peppercorns, crushed200ml/7fl oz white wine250ml/9fl oz chicken stock 400g tin chopped tomatoessalt and freshly ground black pepper plain flour, for dusting 1 veal shin, cut into 5cm/2in pieces through the bone 100ml/3½fl oz olive oil 1 onion, roughly chopped 1 carrot, peeled and roughly chopped 1 leek, roughly chopped 1 celery stick, roughly chopped 1 head garlic, cut horizontally though the middle 4 sprigs fresh thyme 2 bay leaves 5 white peppercorns, crushed 200ml/7fl oz white wine 250ml/9fl oz chicken stock 400g tin chopped tomatoes salt and freshly ground black pepper 1.5 litres/2¾ pints chicken stock2 tbsp olive oil40g/1½oz unsalted butter1 shallot, finely chopped1 clove garlic, finely chopped250g/9oz risotto rice, such as arboriopinch saffron150ml/5fl oz white wine150g/5½oz Parmesan, grated100g/3½oz unsalted butter 1.5 litres/2¾ pints chicken stock 2 tbsp olive oil 40g/1½oz unsalted butter 1 shallot, finely chopped 1 clove garlic, finely chopped 250g/9oz risotto rice, such as arborio pinch saffron 150ml/5fl oz white wine 150g/5½oz Parmesan, grated 100g/3½oz unsalted butter 4 tbsp chopped flatleaf parsley1 garlic clove, finely chopped1 lemon, zest only1 tbsp red wine vinegar3 tbsp olive oil 4 tbsp chopped flatleaf parsley 1 garlic clove, finely chopped 1 lemon, zest only 1 tbsp red wine vinegar 3 tbsp olive oil Method To make the osso buco, sprinkle some plain flour onto a plate and lightly dust the veal pieces. Heat the oil in a large lidded casserole over a high heat and add the veal in a single layer. Fry for 2–3 minutes on each side, until lightly golden then remove from the pan and set aside on a plate. Add the onion, carrot, leek, celery and garlic to the pan and fry over a medium heat for 3–4 minutes, until lightly golden. Add the thyme, bay leaves, peppercorns and a pinch of salt and mix well. Place the veal back on top of the vegetables in a single layer and pour over the wine. Cook until the wine has reduced by half, then add the stock and tomatoes and season with salt and pepper. Cover with a cartouche (a circle of baking paper) and a lid and simmer gently for 2 –3 hours, or until the meat is so tender that it falls off the bone easily. To make the risotto, heat the chicken stock in a large saucepan over a medium heat and keep warm. Heat the oil and butter in a medium sauté pan and fry the shallots for 2 –3 minutes. Add the garlic and fry for a further 2 minutes, then add the rice and saffron and stir well to coat the rice. Add the ehite wine and cook for a couple of minutes. Add the stock a ladle at a time, stirring constantly until all the liquid has been absorbed before adding another ladle. Continue until the rice is cooked, this should take about 15 –20 minutes. Add the Parmesan and butter to the risotto and season to taste with salt and pepper. To serve, mix the parsley, garlic, lemon zest, vinegar and oil together in a bowl. Divide the risotto between 4 plates and top with the veal pieces and a drizzle of the parsley dressing. To make the osso buco, sprinkle some plain flour onto a plate and lightly dust the veal pieces. To make the osso buco, sprinkle some plain flour onto a plate and lightly dust the veal pieces. Heat the oil in a large lidded casserole over a high heat and add the veal in a single layer. Fry for 2–3 minutes on each side, until lightly golden then remove from the pan and set aside on a plate. Heat the oil in a large lidded casserole over a high heat and add the veal in a single layer. Fry for 2–3 minutes on each side, until lightly golden then remove from the pan and set aside on a plate. Add the onion, carrot, leek, celery and garlic to the pan and fry over a medium heat for 3–4 minutes, until lightly golden. Add the thyme, bay leaves, peppercorns and a pinch of salt and mix well. Place the veal back on top of the vegetables in a single layer and pour over the wine. Cook until the wine has reduced by half, then add the stock and tomatoes and season with salt and pepper. Add the onion, carrot, leek, celery and garlic to the pan and fry over a medium heat for 3–4 minutes, until lightly golden. Add the thyme, bay leaves, peppercorns and a pinch of salt and mix well. Place the veal back on top of the vegetables in a single layer and pour over the wine. Cook until the wine has reduced by half, then add the stock and tomatoes and season with salt and pepper. Cover with a cartouche (a circle of baking paper) and a lid and simmer gently for 2 –3 hours, or until the meat is so tender that it falls off the bone easily. Cover with a cartouche (a circle of baking paper) and a lid and simmer gently for 2 –3 hours, or until the meat is so tender that it falls off the bone easily. To make the risotto, heat the chicken stock in a large saucepan over a medium heat and keep warm. To make the risotto, heat the chicken stock in a large saucepan over a medium heat and keep warm. Heat the oil and butter in a medium sauté pan and fry the shallots for 2 –3 minutes. Add the garlic and fry for a further 2 minutes, then add the rice and saffron and stir well to coat the rice. Add the ehite wine and cook for a couple of minutes. Heat the oil and butter in a medium sauté pan and fry the shallots for 2 –3 minutes. Add the garlic and fry for a further 2 minutes, then add the rice and saffron and stir well to coat the rice. Add the ehite wine and cook for a couple of minutes. Add the stock a ladle at a time, stirring constantly until all the liquid has been absorbed before adding another ladle. Continue until the rice is cooked, this should take about 15 –20 minutes. Add the Parmesan and butter to the risotto and season to taste with salt and pepper. Add the stock a ladle at a time, stirring constantly until all the liquid has been absorbed before adding another ladle. Continue until the rice is cooked, this should take about 15 –20 minutes. Add the Parmesan and butter to the risotto and season to taste with salt and pepper. To serve, mix the parsley, garlic, lemon zest, vinegar and oil together in a bowl. To serve, mix the parsley, garlic, lemon zest, vinegar and oil together in a bowl. Divide the risotto between 4 plates and top with the veal pieces and a drizzle of the parsley dressing. Divide the risotto between 4 plates and top with the veal pieces and a drizzle of the parsley dressing. | {
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"title": "Osso buco with risotto Milanese recipe",
"content": "An average of 5.0 out of 5 stars from 8 ratings Angela Hartnett makes a simple risotto extra special, topping it with meltingly tender osso buco. plain flour, for dusting 1 veal shin, cut into 5cm/2in pieces through the bone100ml/3½fl oz olive oil 1 onion, roughly chopped1 carrot, peeled and roughly chopped 1 leek, roughly chopped1 celery stick, roughly chopped1 head garlic, cut horizontally though the middle 4 sprigs fresh thyme 2 bay leaves5 white peppercorns, crushed200ml/7fl oz white wine250ml/9fl oz chicken stock 400g tin chopped tomatoessalt and freshly ground black pepper plain flour, for dusting 1 veal shin, cut into 5cm/2in pieces through the bone 100ml/3½fl oz olive oil 1 onion, roughly chopped 1 carrot, peeled and roughly chopped 1 leek, roughly chopped 1 celery stick, roughly chopped 1 head garlic, cut horizontally though the middle 4 sprigs fresh thyme 2 bay leaves 5 white peppercorns, crushed 200ml/7fl oz white wine 250ml/9fl oz chicken stock 400g tin chopped tomatoes salt and freshly ground black pepper 1.5 litres/2¾ pints chicken stock2 tbsp olive oil40g/1½oz unsalted butter1 shallot, finely chopped1 clove garlic, finely chopped250g/9oz risotto rice, such as arboriopinch saffron150ml/5fl oz white wine150g/5½oz Parmesan, grated100g/3½oz unsalted butter 1.5 litres/2¾ pints chicken stock 2 tbsp olive oil 40g/1½oz unsalted butter 1 shallot, finely chopped 1 clove garlic, finely chopped 250g/9oz risotto rice, such as arborio pinch saffron 150ml/5fl oz white wine 150g/5½oz Parmesan, grated 100g/3½oz unsalted butter 4 tbsp chopped flatleaf parsley1 garlic clove, finely chopped1 lemon, zest only1 tbsp red wine vinegar3 tbsp olive oil 4 tbsp chopped flatleaf parsley 1 garlic clove, finely chopped 1 lemon, zest only 1 tbsp red wine vinegar 3 tbsp olive oil Method To make the osso buco, sprinkle some plain flour onto a plate and lightly dust the veal pieces. Heat the oil in a large lidded casserole over a high heat and add the veal in a single layer. Fry for 2–3 minutes on each side, until lightly golden then remove from the pan and set aside on a plate. Add the onion, carrot, leek, celery and garlic to the pan and fry over a medium heat for 3–4 minutes, until lightly golden. Add the thyme, bay leaves, peppercorns and a pinch of salt and mix well. Place the veal back on top of the vegetables in a single layer and pour over the wine. Cook until the wine has reduced by half, then add the stock and tomatoes and season with salt and pepper. Cover with a cartouche (a circle of baking paper) and a lid and simmer gently for 2 –3 hours, or until the meat is so tender that it falls off the bone easily. To make the risotto, heat the chicken stock in a large saucepan over a medium heat and keep warm. Heat the oil and butter in a medium sauté pan and fry the shallots for 2 –3 minutes. Add the garlic and fry for a further 2 minutes, then add the rice and saffron and stir well to coat the rice. Add the ehite wine and cook for a couple of minutes. Add the stock a ladle at a time, stirring constantly until all the liquid has been absorbed before adding another ladle. Continue until the rice is cooked, this should take about 15 –20 minutes. Add the Parmesan and butter to the risotto and season to taste with salt and pepper. To serve, mix the parsley, garlic, lemon zest, vinegar and oil together in a bowl. Divide the risotto between 4 plates and top with the veal pieces and a drizzle of the parsley dressing. To make the osso buco, sprinkle some plain flour onto a plate and lightly dust the veal pieces. To make the osso buco, sprinkle some plain flour onto a plate and lightly dust the veal pieces. Heat the oil in a large lidded casserole over a high heat and add the veal in a single layer. Fry for 2–3 minutes on each side, until lightly golden then remove from the pan and set aside on a plate. Heat the oil in a large lidded casserole over a high heat and add the veal in a single layer. Fry for 2–3 minutes on each side, until lightly golden then remove from the pan and set aside on a plate. Add the onion, carrot, leek, celery and garlic to the pan and fry over a medium heat for 3–4 minutes, until lightly golden. Add the thyme, bay leaves, peppercorns and a pinch of salt and mix well. Place the veal back on top of the vegetables in a single layer and pour over the wine. Cook until the wine has reduced by half, then add the stock and tomatoes and season with salt and pepper. Add the onion, carrot, leek, celery and garlic to the pan and fry over a medium heat for 3–4 minutes, until lightly golden. Add the thyme, bay leaves, peppercorns and a pinch of salt and mix well. Place the veal back on top of the vegetables in a single layer and pour over the wine. Cook until the wine has reduced by half, then add the stock and tomatoes and season with salt and pepper. Cover with a cartouche (a circle of baking paper) and a lid and simmer gently for 2 –3 hours, or until the meat is so tender that it falls off the bone easily. Cover with a cartouche (a circle of baking paper) and a lid and simmer gently for 2 –3 hours, or until the meat is so tender that it falls off the bone easily. To make the risotto, heat the chicken stock in a large saucepan over a medium heat and keep warm. To make the risotto, heat the chicken stock in a large saucepan over a medium heat and keep warm. Heat the oil and butter in a medium sauté pan and fry the shallots for 2 –3 minutes. Add the garlic and fry for a further 2 minutes, then add the rice and saffron and stir well to coat the rice. Add the ehite wine and cook for a couple of minutes. Heat the oil and butter in a medium sauté pan and fry the shallots for 2 –3 minutes. Add the garlic and fry for a further 2 minutes, then add the rice and saffron and stir well to coat the rice. Add the ehite wine and cook for a couple of minutes. Add the stock a ladle at a time, stirring constantly until all the liquid has been absorbed before adding another ladle. Continue until the rice is cooked, this should take about 15 –20 minutes. Add the Parmesan and butter to the risotto and season to taste with salt and pepper. Add the stock a ladle at a time, stirring constantly until all the liquid has been absorbed before adding another ladle. Continue until the rice is cooked, this should take about 15 –20 minutes. Add the Parmesan and butter to the risotto and season to taste with salt and pepper. To serve, mix the parsley, garlic, lemon zest, vinegar and oil together in a bowl. To serve, mix the parsley, garlic, lemon zest, vinegar and oil together in a bowl. Divide the risotto between 4 plates and top with the veal pieces and a drizzle of the parsley dressing. Divide the risotto between 4 plates and top with the veal pieces and a drizzle of the parsley dressing."
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} | 49d02327906bf4f98202921b10f6bcde9043924d7fa0bd7f81a9500de4ca69d1 | Crown prince squash risotto recipe
An average of 3.7 out of 5 stars from 3 ratings This popular winter squash has a sweet and nutty flavour that is particularly suited to roasting – perfect in a risotto. 1 crown prince squash, peeled and diced4 tbsp olive oil1 tbsp chopped fresh thyme 1 onion, finely chopped 2 garlic cloves, crushed1 leek, white parts only chopped 1 bay leaf2 Parmesan rinds300g/10½oz arborio rice150ml/¼ pint Italian white wine, such as Fiano or similar1.5 litres/1⅔ pints hot vegetable stock80g/3oz unsalted butter50g/1¾oz Parmesan, gratedsqueeze lemon juice12 fresh sage leaves 8 hazelnuts, cracked salt and freshly cracked black pepper 1 crown prince squash, peeled and diced 4 tbsp olive oil 1 tbsp chopped fresh thyme 1 onion, finely chopped 2 garlic cloves, crushed 1 leek, white parts only chopped 1 bay leaf 2 Parmesan rinds 300g/10½oz arborio rice 150ml/¼ pint Italian white wine, such as Fiano or similar 1.5 litres/1⅔ pints hot vegetable stock 80g/3oz unsalted butter 50g/1¾oz Parmesan, grated squeeze lemon juice 12 fresh sage leaves 8 hazelnuts, cracked salt and freshly cracked black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Toss the squash pieces in some olive oil and thyme and roast on a baking tray for 30 minutes until soft.Meanwhile, place some olive oil in a saucepan over a medium-low heat then add the onions, garlic, leek and bay leaf and sweat for 10 minutes until soft.Add the roasted squash and parmesan rinds followed by the rice and then the wine. Allow the wine to reduce by half, then slowly add the hot stock a ladle at a time, constantly stirring.After around 18–20 minutes, taste and test the rice – it should still have a bit of bite.Stir in 30g/1oz butter, some of the grated Parmesan and a squeeze of lemon and allow to stand for a few minutes. Heat a small frying pan and add 50g/1¾oz butter, cook until it turns brown and then add the sage leaves and cook in the brown butter until crispyStir in the hazelnuts to coat in the brown butter. Serve the risotto in pasta bowls, spoon over the sage and hazelnuts and finish with Parmesan. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Toss the squash pieces in some olive oil and thyme and roast on a baking tray for 30 minutes until soft. Toss the squash pieces in some olive oil and thyme and roast on a baking tray for 30 minutes until soft. Meanwhile, place some olive oil in a saucepan over a medium-low heat then add the onions, garlic, leek and bay leaf and sweat for 10 minutes until soft. Meanwhile, place some olive oil in a saucepan over a medium-low heat then add the onions, garlic, leek and bay leaf and sweat for 10 minutes until soft. Add the roasted squash and parmesan rinds followed by the rice and then the wine. Allow the wine to reduce by half, then slowly add the hot stock a ladle at a time, constantly stirring. Add the roasted squash and parmesan rinds followed by the rice and then the wine. Allow the wine to reduce by half, then slowly add the hot stock a ladle at a time, constantly stirring. After around 18–20 minutes, taste and test the rice – it should still have a bit of bite. After around 18–20 minutes, taste and test the rice – it should still have a bit of bite. Stir in 30g/1oz butter, some of the grated Parmesan and a squeeze of lemon and allow to stand for a few minutes. Stir in 30g/1oz butter, some of the grated Parmesan and a squeeze of lemon and allow to stand for a few minutes. Heat a small frying pan and add 50g/1¾oz butter, cook until it turns brown and then add the sage leaves and cook in the brown butter until crispy Heat a small frying pan and add 50g/1¾oz butter, cook until it turns brown and then add the sage leaves and cook in the brown butter until crispy Stir in the hazelnuts to coat in the brown butter. Serve the risotto in pasta bowls, spoon over the sage and hazelnuts and finish with Parmesan. Stir in the hazelnuts to coat in the brown butter. Serve the risotto in pasta bowls, spoon over the sage and hazelnuts and finish with Parmesan. | {
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"title": "Crown prince squash risotto recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings This popular winter squash has a sweet and nutty flavour that is particularly suited to roasting – perfect in a risotto. 1 crown prince squash, peeled and diced4 tbsp olive oil1 tbsp chopped fresh thyme 1 onion, finely chopped 2 garlic cloves, crushed1 leek, white parts only chopped 1 bay leaf2 Parmesan rinds300g/10½oz arborio rice150ml/¼ pint Italian white wine, such as Fiano or similar1.5 litres/1⅔ pints hot vegetable stock80g/3oz unsalted butter50g/1¾oz Parmesan, gratedsqueeze lemon juice12 fresh sage leaves 8 hazelnuts, cracked salt and freshly cracked black pepper 1 crown prince squash, peeled and diced 4 tbsp olive oil 1 tbsp chopped fresh thyme 1 onion, finely chopped 2 garlic cloves, crushed 1 leek, white parts only chopped 1 bay leaf 2 Parmesan rinds 300g/10½oz arborio rice 150ml/¼ pint Italian white wine, such as Fiano or similar 1.5 litres/1⅔ pints hot vegetable stock 80g/3oz unsalted butter 50g/1¾oz Parmesan, grated squeeze lemon juice 12 fresh sage leaves 8 hazelnuts, cracked salt and freshly cracked black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Toss the squash pieces in some olive oil and thyme and roast on a baking tray for 30 minutes until soft.Meanwhile, place some olive oil in a saucepan over a medium-low heat then add the onions, garlic, leek and bay leaf and sweat for 10 minutes until soft.Add the roasted squash and parmesan rinds followed by the rice and then the wine. Allow the wine to reduce by half, then slowly add the hot stock a ladle at a time, constantly stirring.After around 18–20 minutes, taste and test the rice – it should still have a bit of bite.Stir in 30g/1oz butter, some of the grated Parmesan and a squeeze of lemon and allow to stand for a few minutes. Heat a small frying pan and add 50g/1¾oz butter, cook until it turns brown and then add the sage leaves and cook in the brown butter until crispyStir in the hazelnuts to coat in the brown butter. Serve the risotto in pasta bowls, spoon over the sage and hazelnuts and finish with Parmesan. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Toss the squash pieces in some olive oil and thyme and roast on a baking tray for 30 minutes until soft. Toss the squash pieces in some olive oil and thyme and roast on a baking tray for 30 minutes until soft. Meanwhile, place some olive oil in a saucepan over a medium-low heat then add the onions, garlic, leek and bay leaf and sweat for 10 minutes until soft. Meanwhile, place some olive oil in a saucepan over a medium-low heat then add the onions, garlic, leek and bay leaf and sweat for 10 minutes until soft. Add the roasted squash and parmesan rinds followed by the rice and then the wine. Allow the wine to reduce by half, then slowly add the hot stock a ladle at a time, constantly stirring. Add the roasted squash and parmesan rinds followed by the rice and then the wine. Allow the wine to reduce by half, then slowly add the hot stock a ladle at a time, constantly stirring. After around 18–20 minutes, taste and test the rice – it should still have a bit of bite. After around 18–20 minutes, taste and test the rice – it should still have a bit of bite. Stir in 30g/1oz butter, some of the grated Parmesan and a squeeze of lemon and allow to stand for a few minutes. Stir in 30g/1oz butter, some of the grated Parmesan and a squeeze of lemon and allow to stand for a few minutes. Heat a small frying pan and add 50g/1¾oz butter, cook until it turns brown and then add the sage leaves and cook in the brown butter until crispy Heat a small frying pan and add 50g/1¾oz butter, cook until it turns brown and then add the sage leaves and cook in the brown butter until crispy Stir in the hazelnuts to coat in the brown butter. Serve the risotto in pasta bowls, spoon over the sage and hazelnuts and finish with Parmesan. Stir in the hazelnuts to coat in the brown butter. Serve the risotto in pasta bowls, spoon over the sage and hazelnuts and finish with Parmesan."
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} | 13c347af47a16fc7d81fe55d5990372637a62ed06e0d6e0d191ee4c5fd1a48fd | Braised rabbit with fennel and pastis recipe
Braised rabbit with fennel and pastis and chickpea purée An average of 4.2 out of 5 stars from 5 ratings Pastis and fennel is the perfect combination to complement the richness of this slow-cooked rabbit. 1 x 1.5kg/3lb 5oz farmed rabbit (ask your butcher to joint the rabbit into 2 legs, 2 shoulders, with the saddle and rack cut into 4. Keep the kidneys intact)2 tbsp Dijon mustard 1 tbsp olive oil, plus extra for drizzling1 onion, roughly chopped2 garlic cloves, roughly chopped1 large fennel bulb, roughly chopped1 lemon, juice only250ml/9fl oz pastis4 slices smoked ventreche or pancettasea salt and freshly ground black pepper1 tbsp roughly chopped fennel tops or fresh dill, to serve 1 x 1.5kg/3lb 5oz farmed rabbit (ask your butcher to joint the rabbit into 2 legs, 2 shoulders, with the saddle and rack cut into 4. Keep the kidneys intact) 2 tbsp Dijon mustard 1 tbsp olive oil, plus extra for drizzling 1 onion, roughly chopped 2 garlic cloves, roughly chopped 1 large fennel bulb, roughly chopped 1 lemon, juice only 250ml/9fl oz pastis 4 slices smoked ventreche or pancetta sea salt and freshly ground black pepper 1 tbsp roughly chopped fennel tops or fresh dill, to serve 1 x 400g tin cooked chickpeas, drained2 garlic cloves, chopped150ml/5fl oz extra virgin olive oil 1 x 400g tin cooked chickpeas, drained 2 garlic cloves, chopped 150ml/5fl oz extra virgin olive oil Method Preheat the oven to 160C/140C Fan/Gas 3.Place the rabbit in a large bowl and smother with the mustard. Heat the oil in an ovenproof pan and gently fry the onion, garlic and fennel for 2 minutes. Add the rabbit, lemon juice and pastis and season with salt and pepper. Lay the ventreche on top.Cover with a tight-fitting lid and bake for 1–1¼ hours. Leave to cool for 15 minutes. To make the chickpea purée, blend the chickpeas and garlic in a food processor and gradually add the olive oil until a smooth purée is formed. Warm through in a saucepan.Transfer the rabbit to serving bowls. Drizzle with a little olive oil and sprinkle over the fennel tops. Lay the cooked ventreche on top and serve with the chickpea purée. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Place the rabbit in a large bowl and smother with the mustard. Place the rabbit in a large bowl and smother with the mustard. Heat the oil in an ovenproof pan and gently fry the onion, garlic and fennel for 2 minutes. Add the rabbit, lemon juice and pastis and season with salt and pepper. Lay the ventreche on top. Heat the oil in an ovenproof pan and gently fry the onion, garlic and fennel for 2 minutes. Add the rabbit, lemon juice and pastis and season with salt and pepper. Lay the ventreche on top. Cover with a tight-fitting lid and bake for 1–1¼ hours. Leave to cool for 15 minutes. Cover with a tight-fitting lid and bake for 1–1¼ hours. Leave to cool for 15 minutes. To make the chickpea purée, blend the chickpeas and garlic in a food processor and gradually add the olive oil until a smooth purée is formed. Warm through in a saucepan. To make the chickpea purée, blend the chickpeas and garlic in a food processor and gradually add the olive oil until a smooth purée is formed. Warm through in a saucepan. Transfer the rabbit to serving bowls. Drizzle with a little olive oil and sprinkle over the fennel tops. Lay the cooked ventreche on top and serve with the chickpea purée. Transfer the rabbit to serving bowls. Drizzle with a little olive oil and sprinkle over the fennel tops. Lay the cooked ventreche on top and serve with the chickpea purée. | {
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"title": "Braised rabbit with fennel and pastis recipe",
"content": "Braised rabbit with fennel and pastis and chickpea purée An average of 4.2 out of 5 stars from 5 ratings Pastis and fennel is the perfect combination to complement the richness of this slow-cooked rabbit. 1 x 1.5kg/3lb 5oz farmed rabbit (ask your butcher to joint the rabbit into 2 legs, 2 shoulders, with the saddle and rack cut into 4. Keep the kidneys intact)2 tbsp Dijon mustard 1 tbsp olive oil, plus extra for drizzling1 onion, roughly chopped2 garlic cloves, roughly chopped1 large fennel bulb, roughly chopped1 lemon, juice only250ml/9fl oz pastis4 slices smoked ventreche or pancettasea salt and freshly ground black pepper1 tbsp roughly chopped fennel tops or fresh dill, to serve 1 x 1.5kg/3lb 5oz farmed rabbit (ask your butcher to joint the rabbit into 2 legs, 2 shoulders, with the saddle and rack cut into 4. Keep the kidneys intact) 2 tbsp Dijon mustard 1 tbsp olive oil, plus extra for drizzling 1 onion, roughly chopped 2 garlic cloves, roughly chopped 1 large fennel bulb, roughly chopped 1 lemon, juice only 250ml/9fl oz pastis 4 slices smoked ventreche or pancetta sea salt and freshly ground black pepper 1 tbsp roughly chopped fennel tops or fresh dill, to serve 1 x 400g tin cooked chickpeas, drained2 garlic cloves, chopped150ml/5fl oz extra virgin olive oil 1 x 400g tin cooked chickpeas, drained 2 garlic cloves, chopped 150ml/5fl oz extra virgin olive oil Method Preheat the oven to 160C/140C Fan/Gas 3.Place the rabbit in a large bowl and smother with the mustard. Heat the oil in an ovenproof pan and gently fry the onion, garlic and fennel for 2 minutes. Add the rabbit, lemon juice and pastis and season with salt and pepper. Lay the ventreche on top.Cover with a tight-fitting lid and bake for 1–1¼ hours. Leave to cool for 15 minutes. To make the chickpea purée, blend the chickpeas and garlic in a food processor and gradually add the olive oil until a smooth purée is formed. Warm through in a saucepan.Transfer the rabbit to serving bowls. Drizzle with a little olive oil and sprinkle over the fennel tops. Lay the cooked ventreche on top and serve with the chickpea purée. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Place the rabbit in a large bowl and smother with the mustard. Place the rabbit in a large bowl and smother with the mustard. Heat the oil in an ovenproof pan and gently fry the onion, garlic and fennel for 2 minutes. Add the rabbit, lemon juice and pastis and season with salt and pepper. Lay the ventreche on top. Heat the oil in an ovenproof pan and gently fry the onion, garlic and fennel for 2 minutes. Add the rabbit, lemon juice and pastis and season with salt and pepper. Lay the ventreche on top. Cover with a tight-fitting lid and bake for 1–1¼ hours. Leave to cool for 15 minutes. Cover with a tight-fitting lid and bake for 1–1¼ hours. Leave to cool for 15 minutes. To make the chickpea purée, blend the chickpeas and garlic in a food processor and gradually add the olive oil until a smooth purée is formed. Warm through in a saucepan. To make the chickpea purée, blend the chickpeas and garlic in a food processor and gradually add the olive oil until a smooth purée is formed. Warm through in a saucepan. Transfer the rabbit to serving bowls. Drizzle with a little olive oil and sprinkle over the fennel tops. Lay the cooked ventreche on top and serve with the chickpea purée. Transfer the rabbit to serving bowls. Drizzle with a little olive oil and sprinkle over the fennel tops. Lay the cooked ventreche on top and serve with the chickpea purée."
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} | e8b90e0f3f4137dcf2d7c4dd47c547e1861d12207afdb73adeafbdfd0b4a8dc1 | Braised lamb shanks with colcannon mash recipe
An average of 4.6 out of 5 stars from 5 ratings A tremendous meal to serve a large group. Tender braised lamb served with creamy cabbage and potato mash and a zingy herb and lemon gremolata. 8 small lamb shanks (about 475g each)2 tbsp sunflower oil2 onions, finely chopped2 celery sticks, finely chopped2 carrots, finely chopped3 garlic cloves, crushed1-2 tbsp plain flour375ml/13fl oz red wine1 tbsp tomato purée2 tbsp roughly chopped fresh rosemary2 bay leaves750ml/1½ pint chicken stock 8 small lamb shanks (about 475g each) 2 tbsp sunflower oil 2 onions, finely chopped 2 celery sticks, finely chopped 2 carrots, finely chopped 3 garlic cloves, crushed 1-2 tbsp plain flour 375ml/13fl oz red wine 1 tbsp tomato purée 2 tbsp roughly chopped fresh rosemary 2 bay leaves 750ml/1½ pint chicken stock 4 tbsp finely chopped fresh mint2 tbsp finely chopped garlic2 tbsp finely grated lemon zestsmall handful fresh flatleaf parsley leaves 4 tbsp finely chopped fresh mint 2 tbsp finely chopped garlic 2 tbsp finely grated lemon zest small handful fresh flatleaf parsley leaves 1.25kg/2lb 12oz floury potatoes, peeled and cubed1 head savoy cabbage, washed and shredded75g/2½oz butter100ml/3½fl oz milksea salt and freshly ground black pepper 1.25kg/2lb 12oz floury potatoes, peeled and cubed 1 head savoy cabbage, washed and shredded 75g/2½oz butter 100ml/3½fl oz milk sea salt and freshly ground black pepper Method For the lamb shanks, place a really large casserole on a high heat. Season the lamb shanks all over. Add the oil and, working in batches, sear the lamb shanks all over until golden-brown, transferring them to a large plate as you go.Next, reduce the heat to medium and add the onions, celery and carrots to the pan. Cook for 6-8 minutes until soft but not coloured, adding the garlic for the last minute. Mix in the flour. Increase the heat and then add the wine, allowing it to bubble down for a minute or two. Now add the tomato purée, then the rosemary and bay leaf. Season well with salt and pepper.Return the lamb shanks to the pan, pour over the stock and cover with a tight fitting lid. Bring to the boil and then reduce to a very gentle simmer for about 3 hours. Turn the shanks occasionally during this time. Once cooked, the meat from the lamb shanks should be really tender and just falling off the bone. Meanwhile, prepare the gremolata. Simply toss the mint, lemon zest, parsley and garlic together in a small bowl. Cover and chill until serving.Half an hour before serving, prepare the mash. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. While the potatoes cook, steam the cabbage until just tender. Warm the milk and butter in a small pan until just boiling then remove from the heat. Drain the potatoes well. Add the milk and butter mixture and mash until smooth. Stir the cabbage through to wilt completely and season to taste. Cover and keep warm.To serve, spoon a large dollop of creamy mash into the centre of each serving bowl or plate. Sit a lamb shank on top, spoon the sauce over and scatter generously with the gremolata. For the lamb shanks, place a really large casserole on a high heat. Season the lamb shanks all over. Add the oil and, working in batches, sear the lamb shanks all over until golden-brown, transferring them to a large plate as you go. For the lamb shanks, place a really large casserole on a high heat. Season the lamb shanks all over. Add the oil and, working in batches, sear the lamb shanks all over until golden-brown, transferring them to a large plate as you go. Next, reduce the heat to medium and add the onions, celery and carrots to the pan. Cook for 6-8 minutes until soft but not coloured, adding the garlic for the last minute. Mix in the flour. Next, reduce the heat to medium and add the onions, celery and carrots to the pan. Cook for 6-8 minutes until soft but not coloured, adding the garlic for the last minute. Mix in the flour. Increase the heat and then add the wine, allowing it to bubble down for a minute or two. Now add the tomato purée, then the rosemary and bay leaf. Season well with salt and pepper. Increase the heat and then add the wine, allowing it to bubble down for a minute or two. Now add the tomato purée, then the rosemary and bay leaf. Season well with salt and pepper. Return the lamb shanks to the pan, pour over the stock and cover with a tight fitting lid. Bring to the boil and then reduce to a very gentle simmer for about 3 hours. Turn the shanks occasionally during this time. Once cooked, the meat from the lamb shanks should be really tender and just falling off the bone. Return the lamb shanks to the pan, pour over the stock and cover with a tight fitting lid. Bring to the boil and then reduce to a very gentle simmer for about 3 hours. Turn the shanks occasionally during this time. Once cooked, the meat from the lamb shanks should be really tender and just falling off the bone. Meanwhile, prepare the gremolata. Simply toss the mint, lemon zest, parsley and garlic together in a small bowl. Cover and chill until serving. Meanwhile, prepare the gremolata. Simply toss the mint, lemon zest, parsley and garlic together in a small bowl. Cover and chill until serving. Half an hour before serving, prepare the mash. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. While the potatoes cook, steam the cabbage until just tender. Warm the milk and butter in a small pan until just boiling then remove from the heat. Half an hour before serving, prepare the mash. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. While the potatoes cook, steam the cabbage until just tender. Warm the milk and butter in a small pan until just boiling then remove from the heat. Drain the potatoes well. Add the milk and butter mixture and mash until smooth. Stir the cabbage through to wilt completely and season to taste. Cover and keep warm. Drain the potatoes well. Add the milk and butter mixture and mash until smooth. Stir the cabbage through to wilt completely and season to taste. Cover and keep warm. To serve, spoon a large dollop of creamy mash into the centre of each serving bowl or plate. Sit a lamb shank on top, spoon the sauce over and scatter generously with the gremolata. To serve, spoon a large dollop of creamy mash into the centre of each serving bowl or plate. Sit a lamb shank on top, spoon the sauce over and scatter generously with the gremolata. | {
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"title": "Braised lamb shanks with colcannon mash recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings A tremendous meal to serve a large group. Tender braised lamb served with creamy cabbage and potato mash and a zingy herb and lemon gremolata. 8 small lamb shanks (about 475g each)2 tbsp sunflower oil2 onions, finely chopped2 celery sticks, finely chopped2 carrots, finely chopped3 garlic cloves, crushed1-2 tbsp plain flour375ml/13fl oz red wine1 tbsp tomato purée2 tbsp roughly chopped fresh rosemary2 bay leaves750ml/1½ pint chicken stock 8 small lamb shanks (about 475g each) 2 tbsp sunflower oil 2 onions, finely chopped 2 celery sticks, finely chopped 2 carrots, finely chopped 3 garlic cloves, crushed 1-2 tbsp plain flour 375ml/13fl oz red wine 1 tbsp tomato purée 2 tbsp roughly chopped fresh rosemary 2 bay leaves 750ml/1½ pint chicken stock 4 tbsp finely chopped fresh mint2 tbsp finely chopped garlic2 tbsp finely grated lemon zestsmall handful fresh flatleaf parsley leaves 4 tbsp finely chopped fresh mint 2 tbsp finely chopped garlic 2 tbsp finely grated lemon zest small handful fresh flatleaf parsley leaves 1.25kg/2lb 12oz floury potatoes, peeled and cubed1 head savoy cabbage, washed and shredded75g/2½oz butter100ml/3½fl oz milksea salt and freshly ground black pepper 1.25kg/2lb 12oz floury potatoes, peeled and cubed 1 head savoy cabbage, washed and shredded 75g/2½oz butter 100ml/3½fl oz milk sea salt and freshly ground black pepper Method For the lamb shanks, place a really large casserole on a high heat. Season the lamb shanks all over. Add the oil and, working in batches, sear the lamb shanks all over until golden-brown, transferring them to a large plate as you go.Next, reduce the heat to medium and add the onions, celery and carrots to the pan. Cook for 6-8 minutes until soft but not coloured, adding the garlic for the last minute. Mix in the flour. Increase the heat and then add the wine, allowing it to bubble down for a minute or two. Now add the tomato purée, then the rosemary and bay leaf. Season well with salt and pepper.Return the lamb shanks to the pan, pour over the stock and cover with a tight fitting lid. Bring to the boil and then reduce to a very gentle simmer for about 3 hours. Turn the shanks occasionally during this time. Once cooked, the meat from the lamb shanks should be really tender and just falling off the bone. Meanwhile, prepare the gremolata. Simply toss the mint, lemon zest, parsley and garlic together in a small bowl. Cover and chill until serving.Half an hour before serving, prepare the mash. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. While the potatoes cook, steam the cabbage until just tender. Warm the milk and butter in a small pan until just boiling then remove from the heat. Drain the potatoes well. Add the milk and butter mixture and mash until smooth. Stir the cabbage through to wilt completely and season to taste. Cover and keep warm.To serve, spoon a large dollop of creamy mash into the centre of each serving bowl or plate. Sit a lamb shank on top, spoon the sauce over and scatter generously with the gremolata. For the lamb shanks, place a really large casserole on a high heat. Season the lamb shanks all over. Add the oil and, working in batches, sear the lamb shanks all over until golden-brown, transferring them to a large plate as you go. For the lamb shanks, place a really large casserole on a high heat. Season the lamb shanks all over. Add the oil and, working in batches, sear the lamb shanks all over until golden-brown, transferring them to a large plate as you go. Next, reduce the heat to medium and add the onions, celery and carrots to the pan. Cook for 6-8 minutes until soft but not coloured, adding the garlic for the last minute. Mix in the flour. Next, reduce the heat to medium and add the onions, celery and carrots to the pan. Cook for 6-8 minutes until soft but not coloured, adding the garlic for the last minute. Mix in the flour. Increase the heat and then add the wine, allowing it to bubble down for a minute or two. Now add the tomato purée, then the rosemary and bay leaf. Season well with salt and pepper. Increase the heat and then add the wine, allowing it to bubble down for a minute or two. Now add the tomato purée, then the rosemary and bay leaf. Season well with salt and pepper. Return the lamb shanks to the pan, pour over the stock and cover with a tight fitting lid. Bring to the boil and then reduce to a very gentle simmer for about 3 hours. Turn the shanks occasionally during this time. Once cooked, the meat from the lamb shanks should be really tender and just falling off the bone. Return the lamb shanks to the pan, pour over the stock and cover with a tight fitting lid. Bring to the boil and then reduce to a very gentle simmer for about 3 hours. Turn the shanks occasionally during this time. Once cooked, the meat from the lamb shanks should be really tender and just falling off the bone. Meanwhile, prepare the gremolata. Simply toss the mint, lemon zest, parsley and garlic together in a small bowl. Cover and chill until serving. Meanwhile, prepare the gremolata. Simply toss the mint, lemon zest, parsley and garlic together in a small bowl. Cover and chill until serving. Half an hour before serving, prepare the mash. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. While the potatoes cook, steam the cabbage until just tender. Warm the milk and butter in a small pan until just boiling then remove from the heat. Half an hour before serving, prepare the mash. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. While the potatoes cook, steam the cabbage until just tender. Warm the milk and butter in a small pan until just boiling then remove from the heat. Drain the potatoes well. Add the milk and butter mixture and mash until smooth. Stir the cabbage through to wilt completely and season to taste. Cover and keep warm. Drain the potatoes well. Add the milk and butter mixture and mash until smooth. Stir the cabbage through to wilt completely and season to taste. Cover and keep warm. To serve, spoon a large dollop of creamy mash into the centre of each serving bowl or plate. Sit a lamb shank on top, spoon the sauce over and scatter generously with the gremolata. To serve, spoon a large dollop of creamy mash into the centre of each serving bowl or plate. Sit a lamb shank on top, spoon the sauce over and scatter generously with the gremolata."
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} | 3c09ad19b25522d6b5e17cf5c81ab4a114163fab8d00eac1060e22b02a26f2ab | Lamb, red wine and rosemary casserole recipe
Preheat the oven to 180C/350F/Gas 4. Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables. Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours). Remove from the oven and check the seasoning. To make the potato stacks - preheat the oven to 180C/350F/Gas 4.First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs. Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix. Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes. To make the cabbage - melt the butter in a large ovenproof saucepan. Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted. Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3.Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender. Either serve straight away, keep warm in a low oven for up to one hour or cool and reheat. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour. Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables. Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours). Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours). Remove from the oven and check the seasoning. Remove from the oven and check the seasoning. To make the potato stacks - preheat the oven to 180C/350F/Gas 4. To make the potato stacks - preheat the oven to 180C/350F/Gas 4. First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs. First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs. Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix. Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix. Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks. Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes. To make the cabbage - melt the butter in a large ovenproof saucepan. To make the cabbage - melt the butter in a large ovenproof saucepan. Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted. Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted. Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3. Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3. Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender. Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender. Either serve straight away, keep warm in a low oven for up to one hour or cool and reheat. Either serve straight away, keep warm in a low oven for up to one hour or cool and reheat. | {
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"title": "Lamb, red wine and rosemary casserole recipe",
"content": "Preheat the oven to 180C/350F/Gas 4. Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables. Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours). Remove from the oven and check the seasoning. To make the potato stacks - preheat the oven to 180C/350F/Gas 4.First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs. Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix. Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes. To make the cabbage - melt the butter in a large ovenproof saucepan. Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted. Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3.Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender. Either serve straight away, keep warm in a low oven for up to one hour or cool and reheat. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour. Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables. Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours). Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours). Remove from the oven and check the seasoning. Remove from the oven and check the seasoning. To make the potato stacks - preheat the oven to 180C/350F/Gas 4. To make the potato stacks - preheat the oven to 180C/350F/Gas 4. First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs. First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs. Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix. Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix. Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks. Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes. To make the cabbage - melt the butter in a large ovenproof saucepan. To make the cabbage - melt the butter in a large ovenproof saucepan. Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted. Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted. Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3. Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3. Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender. Stir in the raisins and bring back to a simmer. Cook gently for another 30 minutes. Check that the cabbage is tender. Either serve straight away, keep warm in a low oven for up to one hour or cool and reheat. Either serve straight away, keep warm in a low oven for up to one hour or cool and reheat."
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} | 3b337c8ef758b2da9abb6628e25747caeb56d2fdce5aa82dffd76b0b694de43a | Beef, stout and chestnut casserole with leek colcannon recipe
An average of 5.0 out of 5 stars from 7 ratings Beef and stout are a perfect combination. Serve alongside creamy leek colcannon for a hearty supper. 2 heaped tbsp plain flour1 tsp sea salt flakes1 tsp freshly ground black pepper1kg/2lb 3oz stewing steak, cut into chunks2 tbsp vegetable oil3 large onions, peeled, sliced1 tbsp tomato purée8 carrots, peeled and cut into discs2 sticks celery, chopped500ml/17½fl oz beef stock250ml/9fl oz Irish stout1 tsp caraway seeds1 tbsp raisins20 chestnuts, cooked and sliced2 tbsp chopped fresh parsley, to serve 2 heaped tbsp plain flour 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1kg/2lb 3oz stewing steak, cut into chunks 2 tbsp vegetable oil 3 large onions, peeled, sliced 1 tbsp tomato purée 8 carrots, peeled and cut into discs 2 sticks celery, chopped 500ml/17½fl oz beef stock 250ml/9fl oz Irish stout 1 tsp caraway seeds 1 tbsp raisins 20 chestnuts, cooked and sliced 2 tbsp chopped fresh parsley, to serve 1kg/2lb 3oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into large chunks250ml/9fl oz milk500g/17½oz leeks, washed and cut into rounds2 tbsp butter1 tbsp double creamsea salt flakes and white pepper 1kg/2lb 3oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into large chunks 250ml/9fl oz milk 500g/17½oz leeks, washed and cut into rounds 2 tbsp butter 1 tbsp double cream sea salt flakes and white pepper Method Preheat the oven to 160C/320F/Gas 2.For the casserole, place the flour in a plastic bag, add the sea salt and freshly ground black pepper and shake to mix together. Add the chunks of stewing steak and toss to coat them in the flour. Heat a large frying pan over a high heat and add the vegetable oil. Brown the beef in small batches, frying until the beef is golden-brown all over. Transfer each bath of seared beef to a casserole dish and repeat the process as necessary.Fry the onions in the pan the beef was cooked in for 2-3 minutes, or until softened, then stir in the tomato purée and cook for a further two minutes. Transfer the mixture to the casserole dish. Add the carrots, celery, beef stock, Irish stout, caraway seeds and raisins to the casserole and mix well to combine. Cover the casserole with a lid and cook in the oven for two hours, or until the beef is very tender. Add the chestnuts and cook for a further 30 minutes. Meanwhile, for the leek colcannon, cook the potatoes in a pan of simmering water for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and set aside. In a separate pan, bring the milk to a simmer and poach the leeks for 4-5 minutes, or until tender. Drain the leeks, reserving a few tablespoons of the milk. Mash the potatoes and fold in the butter and the cream. Add the leeks and a few tablespoons of the reserved milk and mash together until creamy. Season, to taste, with sea salt and white pepper. To serve, spoon the beef casserole into serving bowls and spoon the leek colcannon alongside. Preheat the oven to 160C/320F/Gas 2. Preheat the oven to 160C/320F/Gas 2. For the casserole, place the flour in a plastic bag, add the sea salt and freshly ground black pepper and shake to mix together. Add the chunks of stewing steak and toss to coat them in the flour. For the casserole, place the flour in a plastic bag, add the sea salt and freshly ground black pepper and shake to mix together. Add the chunks of stewing steak and toss to coat them in the flour. Heat a large frying pan over a high heat and add the vegetable oil. Brown the beef in small batches, frying until the beef is golden-brown all over. Transfer each bath of seared beef to a casserole dish and repeat the process as necessary. Heat a large frying pan over a high heat and add the vegetable oil. Brown the beef in small batches, frying until the beef is golden-brown all over. Transfer each bath of seared beef to a casserole dish and repeat the process as necessary. Fry the onions in the pan the beef was cooked in for 2-3 minutes, or until softened, then stir in the tomato purée and cook for a further two minutes. Transfer the mixture to the casserole dish. Fry the onions in the pan the beef was cooked in for 2-3 minutes, or until softened, then stir in the tomato purée and cook for a further two minutes. Transfer the mixture to the casserole dish. Add the carrots, celery, beef stock, Irish stout, caraway seeds and raisins to the casserole and mix well to combine. Cover the casserole with a lid and cook in the oven for two hours, or until the beef is very tender. Add the carrots, celery, beef stock, Irish stout, caraway seeds and raisins to the casserole and mix well to combine. Cover the casserole with a lid and cook in the oven for two hours, or until the beef is very tender. Add the chestnuts and cook for a further 30 minutes. Add the chestnuts and cook for a further 30 minutes. Meanwhile, for the leek colcannon, cook the potatoes in a pan of simmering water for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and set aside. Meanwhile, for the leek colcannon, cook the potatoes in a pan of simmering water for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and set aside. In a separate pan, bring the milk to a simmer and poach the leeks for 4-5 minutes, or until tender. Drain the leeks, reserving a few tablespoons of the milk. In a separate pan, bring the milk to a simmer and poach the leeks for 4-5 minutes, or until tender. Drain the leeks, reserving a few tablespoons of the milk. Mash the potatoes and fold in the butter and the cream. Add the leeks and a few tablespoons of the reserved milk and mash together until creamy. Season, to taste, with sea salt and white pepper. Mash the potatoes and fold in the butter and the cream. Add the leeks and a few tablespoons of the reserved milk and mash together until creamy. Season, to taste, with sea salt and white pepper. To serve, spoon the beef casserole into serving bowls and spoon the leek colcannon alongside. To serve, spoon the beef casserole into serving bowls and spoon the leek colcannon alongside. | {
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"title": "Beef, stout and chestnut casserole with leek colcannon recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings Beef and stout are a perfect combination. Serve alongside creamy leek colcannon for a hearty supper. 2 heaped tbsp plain flour1 tsp sea salt flakes1 tsp freshly ground black pepper1kg/2lb 3oz stewing steak, cut into chunks2 tbsp vegetable oil3 large onions, peeled, sliced1 tbsp tomato purée8 carrots, peeled and cut into discs2 sticks celery, chopped500ml/17½fl oz beef stock250ml/9fl oz Irish stout1 tsp caraway seeds1 tbsp raisins20 chestnuts, cooked and sliced2 tbsp chopped fresh parsley, to serve 2 heaped tbsp plain flour 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1kg/2lb 3oz stewing steak, cut into chunks 2 tbsp vegetable oil 3 large onions, peeled, sliced 1 tbsp tomato purée 8 carrots, peeled and cut into discs 2 sticks celery, chopped 500ml/17½fl oz beef stock 250ml/9fl oz Irish stout 1 tsp caraway seeds 1 tbsp raisins 20 chestnuts, cooked and sliced 2 tbsp chopped fresh parsley, to serve 1kg/2lb 3oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into large chunks250ml/9fl oz milk500g/17½oz leeks, washed and cut into rounds2 tbsp butter1 tbsp double creamsea salt flakes and white pepper 1kg/2lb 3oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into large chunks 250ml/9fl oz milk 500g/17½oz leeks, washed and cut into rounds 2 tbsp butter 1 tbsp double cream sea salt flakes and white pepper Method Preheat the oven to 160C/320F/Gas 2.For the casserole, place the flour in a plastic bag, add the sea salt and freshly ground black pepper and shake to mix together. Add the chunks of stewing steak and toss to coat them in the flour. Heat a large frying pan over a high heat and add the vegetable oil. Brown the beef in small batches, frying until the beef is golden-brown all over. Transfer each bath of seared beef to a casserole dish and repeat the process as necessary.Fry the onions in the pan the beef was cooked in for 2-3 minutes, or until softened, then stir in the tomato purée and cook for a further two minutes. Transfer the mixture to the casserole dish. Add the carrots, celery, beef stock, Irish stout, caraway seeds and raisins to the casserole and mix well to combine. Cover the casserole with a lid and cook in the oven for two hours, or until the beef is very tender. Add the chestnuts and cook for a further 30 minutes. Meanwhile, for the leek colcannon, cook the potatoes in a pan of simmering water for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and set aside. In a separate pan, bring the milk to a simmer and poach the leeks for 4-5 minutes, or until tender. Drain the leeks, reserving a few tablespoons of the milk. Mash the potatoes and fold in the butter and the cream. Add the leeks and a few tablespoons of the reserved milk and mash together until creamy. Season, to taste, with sea salt and white pepper. To serve, spoon the beef casserole into serving bowls and spoon the leek colcannon alongside. Preheat the oven to 160C/320F/Gas 2. Preheat the oven to 160C/320F/Gas 2. For the casserole, place the flour in a plastic bag, add the sea salt and freshly ground black pepper and shake to mix together. Add the chunks of stewing steak and toss to coat them in the flour. For the casserole, place the flour in a plastic bag, add the sea salt and freshly ground black pepper and shake to mix together. Add the chunks of stewing steak and toss to coat them in the flour. Heat a large frying pan over a high heat and add the vegetable oil. Brown the beef in small batches, frying until the beef is golden-brown all over. Transfer each bath of seared beef to a casserole dish and repeat the process as necessary. Heat a large frying pan over a high heat and add the vegetable oil. Brown the beef in small batches, frying until the beef is golden-brown all over. Transfer each bath of seared beef to a casserole dish and repeat the process as necessary. Fry the onions in the pan the beef was cooked in for 2-3 minutes, or until softened, then stir in the tomato purée and cook for a further two minutes. Transfer the mixture to the casserole dish. Fry the onions in the pan the beef was cooked in for 2-3 minutes, or until softened, then stir in the tomato purée and cook for a further two minutes. Transfer the mixture to the casserole dish. Add the carrots, celery, beef stock, Irish stout, caraway seeds and raisins to the casserole and mix well to combine. Cover the casserole with a lid and cook in the oven for two hours, or until the beef is very tender. Add the carrots, celery, beef stock, Irish stout, caraway seeds and raisins to the casserole and mix well to combine. Cover the casserole with a lid and cook in the oven for two hours, or until the beef is very tender. Add the chestnuts and cook for a further 30 minutes. Add the chestnuts and cook for a further 30 minutes. Meanwhile, for the leek colcannon, cook the potatoes in a pan of simmering water for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and set aside. Meanwhile, for the leek colcannon, cook the potatoes in a pan of simmering water for 15-20 minutes, or until the potatoes are tender. Drain the potatoes and set aside. In a separate pan, bring the milk to a simmer and poach the leeks for 4-5 minutes, or until tender. Drain the leeks, reserving a few tablespoons of the milk. In a separate pan, bring the milk to a simmer and poach the leeks for 4-5 minutes, or until tender. Drain the leeks, reserving a few tablespoons of the milk. Mash the potatoes and fold in the butter and the cream. Add the leeks and a few tablespoons of the reserved milk and mash together until creamy. Season, to taste, with sea salt and white pepper. Mash the potatoes and fold in the butter and the cream. Add the leeks and a few tablespoons of the reserved milk and mash together until creamy. Season, to taste, with sea salt and white pepper. To serve, spoon the beef casserole into serving bowls and spoon the leek colcannon alongside. To serve, spoon the beef casserole into serving bowls and spoon the leek colcannon alongside."
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} | c95fe45f1314ea183a1ae25d339488d494f2c6352add3fb2fcc4cc901d7ed8e2 | Turkey curry with Bombay potatoes and pakoras recipe
An average of 3.4 out of 5 stars from 10 ratings Transform your leftovers this Christmas with these Indian-inspired ideas for using turkey, roast potatoes and veggies. 1 onion, chopped4 garlic cloves, crushed1 tbsp crushed fresh root ginger 1 green chilli, chopped 1 tsp cumin seeds 1 tsp coriander seeds 1 tbsp madras curry powder 200ml/⅓ pint chicken stock 400g tin tomatoes 600g/1lb 5oz stripped cooked turkey meat 120g/4½oz spinach leaves3 tbsp yoghurt 1 heaped tbsp mango chutney1 bunch fresh coriander, leaves picked 1 onion, chopped 4 garlic cloves, crushed 1 tbsp crushed fresh root ginger 1 green chilli, chopped 1 tsp cumin seeds 1 tsp coriander seeds 1 tbsp madras curry powder 200ml/⅓ pint chicken stock 400g tin tomatoes 600g/1lb 5oz stripped cooked turkey meat 120g/4½oz spinach leaves 3 tbsp yoghurt 1 heaped tbsp mango chutney 1 bunch fresh coriander, leaves picked 2 tbsp vegetable oil8 leftover roast potatoes3 garlic cloves, crushed ½ tbsp crushed fresh root ginger2 tsp garam masala 2 tsp black mustard seeds 2 tsp fennel seeds 1 tsp ground turmeric 1 green chilli, chopped1 beef tomato, chopped salt and freshly ground black pepper 2 tbsp vegetable oil 8 leftover roast potatoes 3 garlic cloves, crushed ½ tbsp crushed fresh root ginger 2 tsp garam masala 2 tsp black mustard seeds 2 tsp fennel seeds 1 tsp ground turmeric 1 green chilli, chopped 1 beef tomato, chopped salt and freshly ground black pepper 1 big handful leftover sprouts, cabbage, greens or French beans 1 onion, sliced 2 garlic cloves, crushed 1 tsp crushed fresh root ginger 2 chillis, chopped1 tsp ajwain seeds 2 tbsp cornflour 100g/3½oz gram flour or chickpea flour 1 tbsp chopped fresh mint½ tsp salt 1 big handful leftover sprouts, cabbage, greens or French beans 1 onion, sliced 2 garlic cloves, crushed 1 tsp crushed fresh root ginger 2 chillis, chopped 1 tsp ajwain seeds 2 tbsp cornflour 100g/3½oz gram flour or chickpea flour 1 tbsp chopped fresh mint ½ tsp salt Method To make the turkey curry, place a saucepan over a medium-low heat and sweat the onions, garlic, ginger and chilli together until soft, then add the aromatics.Add the stock and reduce by half before adding the tomatoes and doing the same. This will take 6–8 minutes. Stir in the turkey and heat through gently for about 10 minutes before adding the spinach, yoghurt and mango chutney. Serve with the fresh coriander.To make the Bombay potatoes, heat some oil in a frying pan then add the potatoes and sauté until crisp all over. Add the butter and aromatics. Coat the potatoes well before adding the chopped tomato. Cook for a few minutes, then season with salt and pepper and serve.To make the pakoras, mix the vegetables together in a bowl with the onion, garlic, ginger, chilli and ajwain seeds. Massage in the salt. Leave for 10 minutes to soften. Add the cornflour, gram flour and mint and add just enough water to bind the batter.Heat the oil in a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lift small amounts out with your fingers and flatten a bit and then deep fry for a few minutes until golden. This will take 2–3 minutes, depending in the size.Serve all three dishes in large bowls and take to the table family service style. To make the turkey curry, place a saucepan over a medium-low heat and sweat the onions, garlic, ginger and chilli together until soft, then add the aromatics. To make the turkey curry, place a saucepan over a medium-low heat and sweat the onions, garlic, ginger and chilli together until soft, then add the aromatics. Add the stock and reduce by half before adding the tomatoes and doing the same. This will take 6–8 minutes. Add the stock and reduce by half before adding the tomatoes and doing the same. This will take 6–8 minutes. Stir in the turkey and heat through gently for about 10 minutes before adding the spinach, yoghurt and mango chutney. Serve with the fresh coriander. Stir in the turkey and heat through gently for about 10 minutes before adding the spinach, yoghurt and mango chutney. Serve with the fresh coriander. To make the Bombay potatoes, heat some oil in a frying pan then add the potatoes and sauté until crisp all over. Add the butter and aromatics. Coat the potatoes well before adding the chopped tomato. Cook for a few minutes, then season with salt and pepper and serve. To make the Bombay potatoes, heat some oil in a frying pan then add the potatoes and sauté until crisp all over. Add the butter and aromatics. Coat the potatoes well before adding the chopped tomato. Cook for a few minutes, then season with salt and pepper and serve. To make the pakoras, mix the vegetables together in a bowl with the onion, garlic, ginger, chilli and ajwain seeds. Massage in the salt. Leave for 10 minutes to soften. To make the pakoras, mix the vegetables together in a bowl with the onion, garlic, ginger, chilli and ajwain seeds. Massage in the salt. Leave for 10 minutes to soften. Add the cornflour, gram flour and mint and add just enough water to bind the batter. Add the cornflour, gram flour and mint and add just enough water to bind the batter. Heat the oil in a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lift small amounts out with your fingers and flatten a bit and then deep fry for a few minutes until golden. This will take 2–3 minutes, depending in the size. Heat the oil in a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lift small amounts out with your fingers and flatten a bit and then deep fry for a few minutes until golden. This will take 2–3 minutes, depending in the size. Serve all three dishes in large bowls and take to the table family service style. Serve all three dishes in large bowls and take to the table family service style. | {
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"title": "Turkey curry with Bombay potatoes and pakoras recipe",
"content": "An average of 3.4 out of 5 stars from 10 ratings Transform your leftovers this Christmas with these Indian-inspired ideas for using turkey, roast potatoes and veggies. 1 onion, chopped4 garlic cloves, crushed1 tbsp crushed fresh root ginger 1 green chilli, chopped 1 tsp cumin seeds 1 tsp coriander seeds 1 tbsp madras curry powder 200ml/⅓ pint chicken stock 400g tin tomatoes 600g/1lb 5oz stripped cooked turkey meat 120g/4½oz spinach leaves3 tbsp yoghurt 1 heaped tbsp mango chutney1 bunch fresh coriander, leaves picked 1 onion, chopped 4 garlic cloves, crushed 1 tbsp crushed fresh root ginger 1 green chilli, chopped 1 tsp cumin seeds 1 tsp coriander seeds 1 tbsp madras curry powder 200ml/⅓ pint chicken stock 400g tin tomatoes 600g/1lb 5oz stripped cooked turkey meat 120g/4½oz spinach leaves 3 tbsp yoghurt 1 heaped tbsp mango chutney 1 bunch fresh coriander, leaves picked 2 tbsp vegetable oil8 leftover roast potatoes3 garlic cloves, crushed ½ tbsp crushed fresh root ginger2 tsp garam masala 2 tsp black mustard seeds 2 tsp fennel seeds 1 tsp ground turmeric 1 green chilli, chopped1 beef tomato, chopped salt and freshly ground black pepper 2 tbsp vegetable oil 8 leftover roast potatoes 3 garlic cloves, crushed ½ tbsp crushed fresh root ginger 2 tsp garam masala 2 tsp black mustard seeds 2 tsp fennel seeds 1 tsp ground turmeric 1 green chilli, chopped 1 beef tomato, chopped salt and freshly ground black pepper 1 big handful leftover sprouts, cabbage, greens or French beans 1 onion, sliced 2 garlic cloves, crushed 1 tsp crushed fresh root ginger 2 chillis, chopped1 tsp ajwain seeds 2 tbsp cornflour 100g/3½oz gram flour or chickpea flour 1 tbsp chopped fresh mint½ tsp salt 1 big handful leftover sprouts, cabbage, greens or French beans 1 onion, sliced 2 garlic cloves, crushed 1 tsp crushed fresh root ginger 2 chillis, chopped 1 tsp ajwain seeds 2 tbsp cornflour 100g/3½oz gram flour or chickpea flour 1 tbsp chopped fresh mint ½ tsp salt Method To make the turkey curry, place a saucepan over a medium-low heat and sweat the onions, garlic, ginger and chilli together until soft, then add the aromatics.Add the stock and reduce by half before adding the tomatoes and doing the same. This will take 6–8 minutes. Stir in the turkey and heat through gently for about 10 minutes before adding the spinach, yoghurt and mango chutney. Serve with the fresh coriander.To make the Bombay potatoes, heat some oil in a frying pan then add the potatoes and sauté until crisp all over. Add the butter and aromatics. Coat the potatoes well before adding the chopped tomato. Cook for a few minutes, then season with salt and pepper and serve.To make the pakoras, mix the vegetables together in a bowl with the onion, garlic, ginger, chilli and ajwain seeds. Massage in the salt. Leave for 10 minutes to soften. Add the cornflour, gram flour and mint and add just enough water to bind the batter.Heat the oil in a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lift small amounts out with your fingers and flatten a bit and then deep fry for a few minutes until golden. This will take 2–3 minutes, depending in the size.Serve all three dishes in large bowls and take to the table family service style. To make the turkey curry, place a saucepan over a medium-low heat and sweat the onions, garlic, ginger and chilli together until soft, then add the aromatics. To make the turkey curry, place a saucepan over a medium-low heat and sweat the onions, garlic, ginger and chilli together until soft, then add the aromatics. Add the stock and reduce by half before adding the tomatoes and doing the same. This will take 6–8 minutes. Add the stock and reduce by half before adding the tomatoes and doing the same. This will take 6–8 minutes. Stir in the turkey and heat through gently for about 10 minutes before adding the spinach, yoghurt and mango chutney. Serve with the fresh coriander. Stir in the turkey and heat through gently for about 10 minutes before adding the spinach, yoghurt and mango chutney. Serve with the fresh coriander. To make the Bombay potatoes, heat some oil in a frying pan then add the potatoes and sauté until crisp all over. Add the butter and aromatics. Coat the potatoes well before adding the chopped tomato. Cook for a few minutes, then season with salt and pepper and serve. To make the Bombay potatoes, heat some oil in a frying pan then add the potatoes and sauté until crisp all over. Add the butter and aromatics. Coat the potatoes well before adding the chopped tomato. Cook for a few minutes, then season with salt and pepper and serve. To make the pakoras, mix the vegetables together in a bowl with the onion, garlic, ginger, chilli and ajwain seeds. Massage in the salt. Leave for 10 minutes to soften. To make the pakoras, mix the vegetables together in a bowl with the onion, garlic, ginger, chilli and ajwain seeds. Massage in the salt. Leave for 10 minutes to soften. Add the cornflour, gram flour and mint and add just enough water to bind the batter. Add the cornflour, gram flour and mint and add just enough water to bind the batter. Heat the oil in a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lift small amounts out with your fingers and flatten a bit and then deep fry for a few minutes until golden. This will take 2–3 minutes, depending in the size. Heat the oil in a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Lift small amounts out with your fingers and flatten a bit and then deep fry for a few minutes until golden. This will take 2–3 minutes, depending in the size. Serve all three dishes in large bowls and take to the table family service style. Serve all three dishes in large bowls and take to the table family service style."
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} | 43ad4713cbc97e4ee91d0eaed8a441dac7271a6ff4b679b72626282c4619e0e7 | Venison and pork belly curry recipe
To make the marinated meat, place all of the ingredients into a large bowl. Mix well and marinate for at least 1 hour, or overnight for a deeper flavour.To make the curry, heat the oil in a large lidded saucepan over a medium heat. Add the whole spices and sizzle for 1 minute or until fragrant.Stir in the onion and cook for 7–8 minutes until golden brown. Add the ginger and garlic and fry for another 2 minutes.Add the tomatoes, cook for 2 minutes and then add 200ml/7fl oz water. Cover and cook until the oil separates from the mixture.Stir in the ground spices and add the marinated meat to the pan. Stir well to coat the meat in the mixture. Add enough water to cover the meat.Cover and cook over a low heat for 40–50 minutes, stirring occasionally, until the meat is tender. Add more water if needed or take off the lid and reduce if there is too much liquid. Season with salt to taste. To make the pilau rice, heat the oil in a large lidded saucepan over a medium heat. Add the cumin seeds and sizzle for a few seconds.Add the green cardamom, cinnamon and bay leaf. Fry for 1 minute until fragrant.Stir in the onion and cook for 7–8 minutes until golden brown. Add the garlic and fry for 1–2 minutes.Stir in the rice, ensuring the grains are well coated in the mixture. Pour the stock into the pan and season with salt.Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 12–15 minutes or until the rice is tender and all of the liquid is absorbed.Turn off the heat. Pop the butter into the pan and put the lid back on. Set aside, covered, for 5 minutes, then fluff the rice with a fork.Garnish the curry and rice with the coriander leaves and serve immediately. To make the marinated meat, place all of the ingredients into a large bowl. Mix well and marinate for at least 1 hour, or overnight for a deeper flavour. To make the marinated meat, place all of the ingredients into a large bowl. Mix well and marinate for at least 1 hour, or overnight for a deeper flavour. To make the curry, heat the oil in a large lidded saucepan over a medium heat. Add the whole spices and sizzle for 1 minute or until fragrant. To make the curry, heat the oil in a large lidded saucepan over a medium heat. Add the whole spices and sizzle for 1 minute or until fragrant. Stir in the onion and cook for 7–8 minutes until golden brown. Add the ginger and garlic and fry for another 2 minutes. Stir in the onion and cook for 7–8 minutes until golden brown. Add the ginger and garlic and fry for another 2 minutes. Add the tomatoes, cook for 2 minutes and then add 200ml/7fl oz water. Cover and cook until the oil separates from the mixture. Add the tomatoes, cook for 2 minutes and then add 200ml/7fl oz water. Cover and cook until the oil separates from the mixture. Stir in the ground spices and add the marinated meat to the pan. Stir well to coat the meat in the mixture. Add enough water to cover the meat. Stir in the ground spices and add the marinated meat to the pan. Stir well to coat the meat in the mixture. Add enough water to cover the meat. Cover and cook over a low heat for 40–50 minutes, stirring occasionally, until the meat is tender. Add more water if needed or take off the lid and reduce if there is too much liquid. Season with salt to taste. Cover and cook over a low heat for 40–50 minutes, stirring occasionally, until the meat is tender. Add more water if needed or take off the lid and reduce if there is too much liquid. Season with salt to taste. To make the pilau rice, heat the oil in a large lidded saucepan over a medium heat. Add the cumin seeds and sizzle for a few seconds. To make the pilau rice, heat the oil in a large lidded saucepan over a medium heat. Add the cumin seeds and sizzle for a few seconds. Add the green cardamom, cinnamon and bay leaf. Fry for 1 minute until fragrant. Add the green cardamom, cinnamon and bay leaf. Fry for 1 minute until fragrant. Stir in the onion and cook for 7–8 minutes until golden brown. Add the garlic and fry for 1–2 minutes. Stir in the onion and cook for 7–8 minutes until golden brown. Add the garlic and fry for 1–2 minutes. Stir in the rice, ensuring the grains are well coated in the mixture. Pour the stock into the pan and season with salt. Stir in the rice, ensuring the grains are well coated in the mixture. Pour the stock into the pan and season with salt. Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 12–15 minutes or until the rice is tender and all of the liquid is absorbed. Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 12–15 minutes or until the rice is tender and all of the liquid is absorbed. Turn off the heat. Pop the butter into the pan and put the lid back on. Set aside, covered, for 5 minutes, then fluff the rice with a fork. Turn off the heat. Pop the butter into the pan and put the lid back on. Set aside, covered, for 5 minutes, then fluff the rice with a fork. Garnish the curry and rice with the coriander leaves and serve immediately. Garnish the curry and rice with the coriander leaves and serve immediately. | {
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"title": "Venison and pork belly curry recipe",
"content": "To make the marinated meat, place all of the ingredients into a large bowl. Mix well and marinate for at least 1 hour, or overnight for a deeper flavour.To make the curry, heat the oil in a large lidded saucepan over a medium heat. Add the whole spices and sizzle for 1 minute or until fragrant.Stir in the onion and cook for 7–8 minutes until golden brown. Add the ginger and garlic and fry for another 2 minutes.Add the tomatoes, cook for 2 minutes and then add 200ml/7fl oz water. Cover and cook until the oil separates from the mixture.Stir in the ground spices and add the marinated meat to the pan. Stir well to coat the meat in the mixture. Add enough water to cover the meat.Cover and cook over a low heat for 40–50 minutes, stirring occasionally, until the meat is tender. Add more water if needed or take off the lid and reduce if there is too much liquid. Season with salt to taste. To make the pilau rice, heat the oil in a large lidded saucepan over a medium heat. Add the cumin seeds and sizzle for a few seconds.Add the green cardamom, cinnamon and bay leaf. Fry for 1 minute until fragrant.Stir in the onion and cook for 7–8 minutes until golden brown. Add the garlic and fry for 1–2 minutes.Stir in the rice, ensuring the grains are well coated in the mixture. Pour the stock into the pan and season with salt.Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 12–15 minutes or until the rice is tender and all of the liquid is absorbed.Turn off the heat. Pop the butter into the pan and put the lid back on. Set aside, covered, for 5 minutes, then fluff the rice with a fork.Garnish the curry and rice with the coriander leaves and serve immediately. To make the marinated meat, place all of the ingredients into a large bowl. Mix well and marinate for at least 1 hour, or overnight for a deeper flavour. To make the marinated meat, place all of the ingredients into a large bowl. Mix well and marinate for at least 1 hour, or overnight for a deeper flavour. To make the curry, heat the oil in a large lidded saucepan over a medium heat. Add the whole spices and sizzle for 1 minute or until fragrant. To make the curry, heat the oil in a large lidded saucepan over a medium heat. Add the whole spices and sizzle for 1 minute or until fragrant. Stir in the onion and cook for 7–8 minutes until golden brown. Add the ginger and garlic and fry for another 2 minutes. Stir in the onion and cook for 7–8 minutes until golden brown. Add the ginger and garlic and fry for another 2 minutes. Add the tomatoes, cook for 2 minutes and then add 200ml/7fl oz water. Cover and cook until the oil separates from the mixture. Add the tomatoes, cook for 2 minutes and then add 200ml/7fl oz water. Cover and cook until the oil separates from the mixture. Stir in the ground spices and add the marinated meat to the pan. Stir well to coat the meat in the mixture. Add enough water to cover the meat. Stir in the ground spices and add the marinated meat to the pan. Stir well to coat the meat in the mixture. Add enough water to cover the meat. Cover and cook over a low heat for 40–50 minutes, stirring occasionally, until the meat is tender. Add more water if needed or take off the lid and reduce if there is too much liquid. Season with salt to taste. Cover and cook over a low heat for 40–50 minutes, stirring occasionally, until the meat is tender. Add more water if needed or take off the lid and reduce if there is too much liquid. Season with salt to taste. To make the pilau rice, heat the oil in a large lidded saucepan over a medium heat. Add the cumin seeds and sizzle for a few seconds. To make the pilau rice, heat the oil in a large lidded saucepan over a medium heat. Add the cumin seeds and sizzle for a few seconds. Add the green cardamom, cinnamon and bay leaf. Fry for 1 minute until fragrant. Add the green cardamom, cinnamon and bay leaf. Fry for 1 minute until fragrant. Stir in the onion and cook for 7–8 minutes until golden brown. Add the garlic and fry for 1–2 minutes. Stir in the onion and cook for 7–8 minutes until golden brown. Add the garlic and fry for 1–2 minutes. Stir in the rice, ensuring the grains are well coated in the mixture. Pour the stock into the pan and season with salt. Stir in the rice, ensuring the grains are well coated in the mixture. Pour the stock into the pan and season with salt. Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 12–15 minutes or until the rice is tender and all of the liquid is absorbed. Bring to the boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 12–15 minutes or until the rice is tender and all of the liquid is absorbed. Turn off the heat. Pop the butter into the pan and put the lid back on. Set aside, covered, for 5 minutes, then fluff the rice with a fork. Turn off the heat. Pop the butter into the pan and put the lid back on. Set aside, covered, for 5 minutes, then fluff the rice with a fork. Garnish the curry and rice with the coriander leaves and serve immediately. Garnish the curry and rice with the coriander leaves and serve immediately."
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} | 2ef86a464bf3bc81ca7286876b0f2dade8f8f78ee170744a0d7cfafcd4d7bd6c | Carrot and potato dal recipe
An average of 4.5 out of 5 stars from 2 ratings Make your own fragrant dal for dinner tonight, featuring split chickpeas, aubergine and plenty of spice. 250g/9oz chana dal (split chickpeas)1 tbsp vegetable oil1 onion, finely chopped2 shallots, finely chopped5cm/2in fresh root ginger, grated3 garlic cloves, finely chopped2 curry leaf stalks½ tbsp ground turmeric2 dried chilli peppers1 tomato, diced1 carrot, peeled and diced1 potato, peeled and diced1 aubergine, chopped into small pieces1 lime, juice onlysalt and freshly ground black pepper 250g/9oz chana dal (split chickpeas) 1 tbsp vegetable oil 1 onion, finely chopped 2 shallots, finely chopped 5cm/2in fresh root ginger, grated 3 garlic cloves, finely chopped 2 curry leaf stalks ½ tbsp ground turmeric 2 dried chilli peppers 1 tomato, diced 1 carrot, peeled and diced 1 potato, peeled and diced 1 aubergine, chopped into small pieces 1 lime, juice only salt and freshly ground black pepper Method Rinse the chana dal under cold water until the water runs clear.Heat the oil in a large pan set over a medium heat. Add the onion and shallots, then sauté for 5–8 minutes until they are soft and translucent. Add the ginger and crushed garlic, then sauté for 1–2 minutes until fragrant. Add the curry leaf stalks, turmeric and dried chilli peppers to the pan. Stir for 1 minute to release the aromas, then add the tomato and cook until it softens. Tip in the carrot, potato and aubergine, then stir well to coat them with the spices. Add the rinsed chana dal to the pot and stir to combine.Pour in 1.5 litres/2½ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan and cook for about 30–40 minutes, or until the chana dal and vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking.Add ½ tbsp salt, adjusting to taste. Stir well and let the dhal simmer for another 5 minutes. Taste and adjust the seasoning if necessary with lime juice, salt and pepper. Rinse the chana dal under cold water until the water runs clear. Rinse the chana dal under cold water until the water runs clear. Heat the oil in a large pan set over a medium heat. Add the onion and shallots, then sauté for 5–8 minutes until they are soft and translucent. Add the ginger and crushed garlic, then sauté for 1–2 minutes until fragrant. Heat the oil in a large pan set over a medium heat. Add the onion and shallots, then sauté for 5–8 minutes until they are soft and translucent. Add the ginger and crushed garlic, then sauté for 1–2 minutes until fragrant. Add the curry leaf stalks, turmeric and dried chilli peppers to the pan. Stir for 1 minute to release the aromas, then add the tomato and cook until it softens. Tip in the carrot, potato and aubergine, then stir well to coat them with the spices. Add the rinsed chana dal to the pot and stir to combine. Add the curry leaf stalks, turmeric and dried chilli peppers to the pan. Stir for 1 minute to release the aromas, then add the tomato and cook until it softens. Tip in the carrot, potato and aubergine, then stir well to coat them with the spices. Add the rinsed chana dal to the pot and stir to combine. Pour in 1.5 litres/2½ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan and cook for about 30–40 minutes, or until the chana dal and vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking. Pour in 1.5 litres/2½ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan and cook for about 30–40 minutes, or until the chana dal and vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking. Add ½ tbsp salt, adjusting to taste. Stir well and let the dhal simmer for another 5 minutes. Taste and adjust the seasoning if necessary with lime juice, salt and pepper. Add ½ tbsp salt, adjusting to taste. Stir well and let the dhal simmer for another 5 minutes. Taste and adjust the seasoning if necessary with lime juice, salt and pepper. | {
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"title": "Carrot and potato dal recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings Make your own fragrant dal for dinner tonight, featuring split chickpeas, aubergine and plenty of spice. 250g/9oz chana dal (split chickpeas)1 tbsp vegetable oil1 onion, finely chopped2 shallots, finely chopped5cm/2in fresh root ginger, grated3 garlic cloves, finely chopped2 curry leaf stalks½ tbsp ground turmeric2 dried chilli peppers1 tomato, diced1 carrot, peeled and diced1 potato, peeled and diced1 aubergine, chopped into small pieces1 lime, juice onlysalt and freshly ground black pepper 250g/9oz chana dal (split chickpeas) 1 tbsp vegetable oil 1 onion, finely chopped 2 shallots, finely chopped 5cm/2in fresh root ginger, grated 3 garlic cloves, finely chopped 2 curry leaf stalks ½ tbsp ground turmeric 2 dried chilli peppers 1 tomato, diced 1 carrot, peeled and diced 1 potato, peeled and diced 1 aubergine, chopped into small pieces 1 lime, juice only salt and freshly ground black pepper Method Rinse the chana dal under cold water until the water runs clear.Heat the oil in a large pan set over a medium heat. Add the onion and shallots, then sauté for 5–8 minutes until they are soft and translucent. Add the ginger and crushed garlic, then sauté for 1–2 minutes until fragrant. Add the curry leaf stalks, turmeric and dried chilli peppers to the pan. Stir for 1 minute to release the aromas, then add the tomato and cook until it softens. Tip in the carrot, potato and aubergine, then stir well to coat them with the spices. Add the rinsed chana dal to the pot and stir to combine.Pour in 1.5 litres/2½ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan and cook for about 30–40 minutes, or until the chana dal and vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking.Add ½ tbsp salt, adjusting to taste. Stir well and let the dhal simmer for another 5 minutes. Taste and adjust the seasoning if necessary with lime juice, salt and pepper. Rinse the chana dal under cold water until the water runs clear. Rinse the chana dal under cold water until the water runs clear. Heat the oil in a large pan set over a medium heat. Add the onion and shallots, then sauté for 5–8 minutes until they are soft and translucent. Add the ginger and crushed garlic, then sauté for 1–2 minutes until fragrant. Heat the oil in a large pan set over a medium heat. Add the onion and shallots, then sauté for 5–8 minutes until they are soft and translucent. Add the ginger and crushed garlic, then sauté for 1–2 minutes until fragrant. Add the curry leaf stalks, turmeric and dried chilli peppers to the pan. Stir for 1 minute to release the aromas, then add the tomato and cook until it softens. Tip in the carrot, potato and aubergine, then stir well to coat them with the spices. Add the rinsed chana dal to the pot and stir to combine. Add the curry leaf stalks, turmeric and dried chilli peppers to the pan. Stir for 1 minute to release the aromas, then add the tomato and cook until it softens. Tip in the carrot, potato and aubergine, then stir well to coat them with the spices. Add the rinsed chana dal to the pot and stir to combine. Pour in 1.5 litres/2½ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan and cook for about 30–40 minutes, or until the chana dal and vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking. Pour in 1.5 litres/2½ pints water and bring to the boil. Reduce the heat to a simmer, cover the pan and cook for about 30–40 minutes, or until the chana dal and vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking. Add ½ tbsp salt, adjusting to taste. Stir well and let the dhal simmer for another 5 minutes. Taste and adjust the seasoning if necessary with lime juice, salt and pepper. Add ½ tbsp salt, adjusting to taste. Stir well and let the dhal simmer for another 5 minutes. Taste and adjust the seasoning if necessary with lime juice, salt and pepper."
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} | ca6bf528c97a421c19b53cf6d9eb57f9632cb0799e3a175f36943ab069ba80c0 | Matar kulcha recipe
Drain the white peas or chickpeas, put them in a pan with 700ml/1¼ pint water and cook for about 20 minutes. Alternatively, cook in a pressure cooker for 7–8 minutes. Meanwhile, start the kulcha. Combine the dry ingredients in a large bowl, then add the yoghurt, oil or ghee and 60ml/2fl oz of warm water. Stir to bring together into a dough, adding more water as necessary.Tip the dough onto a lightly floured surface and knead for about 8–10 minutes (or in a mixer with a dough hook for 3–4 minutes) until soft and smooth. Put the dough back in a clean bowl and cover with a clean damp tea towel, then leave to rest for about an hour.Meanwhile, start the curry. For the fried spices, heat the oil in a frying pan and fry the cumin seeds for 30 seconds, then add the remaining spices and fry until fragrant. Set aside. For the jaljeera masala, put all the ingredients in a spice grinder with 2 tablespoons water and blend to a smooth paste.Add the fried spices and the jaljeera masala to the cooked peas, then stir well, adding a little more water if the mixture seems too thick or dry. If the peas are not broken down enough, use a potato masher to create a soft consistency with some whole peas remaining. Next, finish the kulcha. Divide the dough into eight pieces and roll each one into a ball. Roll each out to a disc about the size of a side plate (roughly 18cm/7in). Heat a large heavy frying pan and brush one side of a kulcha with water and cook over a medium heat until bubbles have formed on the surface, then turn it over until you see brown spots. Repeat with the remaining dough and keep warm.Warm everything through, then serve in warmed bowls garnished with onion, tomato, coriander, chilli, ginger and wedges of lemon. Serve with warm kulchas, brushed with melted butter or ghee. Drain the white peas or chickpeas, put them in a pan with 700ml/1¼ pint water and cook for about 20 minutes. Alternatively, cook in a pressure cooker for 7–8 minutes. Drain the white peas or chickpeas, put them in a pan with 700ml/1¼ pint water and cook for about 20 minutes. Alternatively, cook in a pressure cooker for 7–8 minutes. Meanwhile, start the kulcha. Combine the dry ingredients in a large bowl, then add the yoghurt, oil or ghee and 60ml/2fl oz of warm water. Stir to bring together into a dough, adding more water as necessary. Meanwhile, start the kulcha. Combine the dry ingredients in a large bowl, then add the yoghurt, oil or ghee and 60ml/2fl oz of warm water. Stir to bring together into a dough, adding more water as necessary. Tip the dough onto a lightly floured surface and knead for about 8–10 minutes (or in a mixer with a dough hook for 3–4 minutes) until soft and smooth. Put the dough back in a clean bowl and cover with a clean damp tea towel, then leave to rest for about an hour. Tip the dough onto a lightly floured surface and knead for about 8–10 minutes (or in a mixer with a dough hook for 3–4 minutes) until soft and smooth. Put the dough back in a clean bowl and cover with a clean damp tea towel, then leave to rest for about an hour. Meanwhile, start the curry. For the fried spices, heat the oil in a frying pan and fry the cumin seeds for 30 seconds, then add the remaining spices and fry until fragrant. Set aside. Meanwhile, start the curry. For the fried spices, heat the oil in a frying pan and fry the cumin seeds for 30 seconds, then add the remaining spices and fry until fragrant. Set aside. For the jaljeera masala, put all the ingredients in a spice grinder with 2 tablespoons water and blend to a smooth paste. For the jaljeera masala, put all the ingredients in a spice grinder with 2 tablespoons water and blend to a smooth paste. Add the fried spices and the jaljeera masala to the cooked peas, then stir well, adding a little more water if the mixture seems too thick or dry. If the peas are not broken down enough, use a potato masher to create a soft consistency with some whole peas remaining. Add the fried spices and the jaljeera masala to the cooked peas, then stir well, adding a little more water if the mixture seems too thick or dry. If the peas are not broken down enough, use a potato masher to create a soft consistency with some whole peas remaining. Next, finish the kulcha. Divide the dough into eight pieces and roll each one into a ball. Roll each out to a disc about the size of a side plate (roughly 18cm/7in). Next, finish the kulcha. Divide the dough into eight pieces and roll each one into a ball. Roll each out to a disc about the size of a side plate (roughly 18cm/7in). Heat a large heavy frying pan and brush one side of a kulcha with water and cook over a medium heat until bubbles have formed on the surface, then turn it over until you see brown spots. Repeat with the remaining dough and keep warm. Heat a large heavy frying pan and brush one side of a kulcha with water and cook over a medium heat until bubbles have formed on the surface, then turn it over until you see brown spots. Repeat with the remaining dough and keep warm. Warm everything through, then serve in warmed bowls garnished with onion, tomato, coriander, chilli, ginger and wedges of lemon. Serve with warm kulchas, brushed with melted butter or ghee. Warm everything through, then serve in warmed bowls garnished with onion, tomato, coriander, chilli, ginger and wedges of lemon. Serve with warm kulchas, brushed with melted butter or ghee. | {
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"title": "Matar kulcha recipe",
"content": "Drain the white peas or chickpeas, put them in a pan with 700ml/1¼ pint water and cook for about 20 minutes. Alternatively, cook in a pressure cooker for 7–8 minutes. Meanwhile, start the kulcha. Combine the dry ingredients in a large bowl, then add the yoghurt, oil or ghee and 60ml/2fl oz of warm water. Stir to bring together into a dough, adding more water as necessary.Tip the dough onto a lightly floured surface and knead for about 8–10 minutes (or in a mixer with a dough hook for 3–4 minutes) until soft and smooth. Put the dough back in a clean bowl and cover with a clean damp tea towel, then leave to rest for about an hour.Meanwhile, start the curry. For the fried spices, heat the oil in a frying pan and fry the cumin seeds for 30 seconds, then add the remaining spices and fry until fragrant. Set aside. For the jaljeera masala, put all the ingredients in a spice grinder with 2 tablespoons water and blend to a smooth paste.Add the fried spices and the jaljeera masala to the cooked peas, then stir well, adding a little more water if the mixture seems too thick or dry. If the peas are not broken down enough, use a potato masher to create a soft consistency with some whole peas remaining. Next, finish the kulcha. Divide the dough into eight pieces and roll each one into a ball. Roll each out to a disc about the size of a side plate (roughly 18cm/7in). Heat a large heavy frying pan and brush one side of a kulcha with water and cook over a medium heat until bubbles have formed on the surface, then turn it over until you see brown spots. Repeat with the remaining dough and keep warm.Warm everything through, then serve in warmed bowls garnished with onion, tomato, coriander, chilli, ginger and wedges of lemon. Serve with warm kulchas, brushed with melted butter or ghee. Drain the white peas or chickpeas, put them in a pan with 700ml/1¼ pint water and cook for about 20 minutes. Alternatively, cook in a pressure cooker for 7–8 minutes. Drain the white peas or chickpeas, put them in a pan with 700ml/1¼ pint water and cook for about 20 minutes. Alternatively, cook in a pressure cooker for 7–8 minutes. Meanwhile, start the kulcha. Combine the dry ingredients in a large bowl, then add the yoghurt, oil or ghee and 60ml/2fl oz of warm water. Stir to bring together into a dough, adding more water as necessary. Meanwhile, start the kulcha. Combine the dry ingredients in a large bowl, then add the yoghurt, oil or ghee and 60ml/2fl oz of warm water. Stir to bring together into a dough, adding more water as necessary. Tip the dough onto a lightly floured surface and knead for about 8–10 minutes (or in a mixer with a dough hook for 3–4 minutes) until soft and smooth. Put the dough back in a clean bowl and cover with a clean damp tea towel, then leave to rest for about an hour. Tip the dough onto a lightly floured surface and knead for about 8–10 minutes (or in a mixer with a dough hook for 3–4 minutes) until soft and smooth. Put the dough back in a clean bowl and cover with a clean damp tea towel, then leave to rest for about an hour. Meanwhile, start the curry. For the fried spices, heat the oil in a frying pan and fry the cumin seeds for 30 seconds, then add the remaining spices and fry until fragrant. Set aside. Meanwhile, start the curry. For the fried spices, heat the oil in a frying pan and fry the cumin seeds for 30 seconds, then add the remaining spices and fry until fragrant. Set aside. For the jaljeera masala, put all the ingredients in a spice grinder with 2 tablespoons water and blend to a smooth paste. For the jaljeera masala, put all the ingredients in a spice grinder with 2 tablespoons water and blend to a smooth paste. Add the fried spices and the jaljeera masala to the cooked peas, then stir well, adding a little more water if the mixture seems too thick or dry. If the peas are not broken down enough, use a potato masher to create a soft consistency with some whole peas remaining. Add the fried spices and the jaljeera masala to the cooked peas, then stir well, adding a little more water if the mixture seems too thick or dry. If the peas are not broken down enough, use a potato masher to create a soft consistency with some whole peas remaining. Next, finish the kulcha. Divide the dough into eight pieces and roll each one into a ball. Roll each out to a disc about the size of a side plate (roughly 18cm/7in). Next, finish the kulcha. Divide the dough into eight pieces and roll each one into a ball. Roll each out to a disc about the size of a side plate (roughly 18cm/7in). Heat a large heavy frying pan and brush one side of a kulcha with water and cook over a medium heat until bubbles have formed on the surface, then turn it over until you see brown spots. Repeat with the remaining dough and keep warm. Heat a large heavy frying pan and brush one side of a kulcha with water and cook over a medium heat until bubbles have formed on the surface, then turn it over until you see brown spots. Repeat with the remaining dough and keep warm. Warm everything through, then serve in warmed bowls garnished with onion, tomato, coriander, chilli, ginger and wedges of lemon. Serve with warm kulchas, brushed with melted butter or ghee. Warm everything through, then serve in warmed bowls garnished with onion, tomato, coriander, chilli, ginger and wedges of lemon. Serve with warm kulchas, brushed with melted butter or ghee."
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} | 92c6b787556d46bb53abc49d47564564bba4842be3ed0ffb9e10265f5a69f113 | Bengali butter chicken recipe
For the chicken, mix all of the ingredients in a large bowl and cover the chicken thighs. Leave to marinade in the fridge for at least 45 minutes, preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6.Transfer the chicken to a baking tray and bake in the oven for 30 minutes until cooked through.To make the Bengali butter chicken sauce, heat the oil in a large saucepan over medium heat. Once hot add the onions and fry for 2–3 minutes until translucent. Add in the ginger, garlic and spices and stir until the onions are caramelised. Season with salt and pepper to taste. Stir in the plum tomatoes, crushing with the back of a wooden spoon. Once combined, use a hand held stick blender to blend into a smooth sauce.Stir in the cream and butter little buy little to ensure it emulsifies, followed by the sugar. Add lemon juice to taste, if desired. Add in the marinated chicken and mix well to coat, before covering with a lid and cooking for 10–12 minutes. To make the keema peas, in a separate frying pan over medium heat, add the oil. Once hot add the red onions and gently fry until the onions have become translucent, this will take 3–4 minutes.Add the ginger, garlic, bay leaves and cinnamon stick and stir to combine. Add the lamb mince and cook until browned and cooked through. Stir in the spices, cook stirring continuously until fragrant. Add in the peas and stir to ensure everything is mixed well. Top the keema peas with the coriander, lime wedge and cherry tomatoes. Garnish the butter chicken with the chopped chives, pomegranate seeds and three sultanas.Serve the Bengali butter chicken and the keema peas with a side of basmati rice. For the chicken, mix all of the ingredients in a large bowl and cover the chicken thighs. Leave to marinade in the fridge for at least 45 minutes, preferably overnight. For the chicken, mix all of the ingredients in a large bowl and cover the chicken thighs. Leave to marinade in the fridge for at least 45 minutes, preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the chicken to a baking tray and bake in the oven for 30 minutes until cooked through. Transfer the chicken to a baking tray and bake in the oven for 30 minutes until cooked through. To make the Bengali butter chicken sauce, heat the oil in a large saucepan over medium heat. Once hot add the onions and fry for 2–3 minutes until translucent. To make the Bengali butter chicken sauce, heat the oil in a large saucepan over medium heat. Once hot add the onions and fry for 2–3 minutes until translucent. Add in the ginger, garlic and spices and stir until the onions are caramelised. Season with salt and pepper to taste. Add in the ginger, garlic and spices and stir until the onions are caramelised. Season with salt and pepper to taste. Stir in the plum tomatoes, crushing with the back of a wooden spoon. Once combined, use a hand held stick blender to blend into a smooth sauce. Stir in the plum tomatoes, crushing with the back of a wooden spoon. Once combined, use a hand held stick blender to blend into a smooth sauce. Stir in the cream and butter little buy little to ensure it emulsifies, followed by the sugar. Add lemon juice to taste, if desired. Stir in the cream and butter little buy little to ensure it emulsifies, followed by the sugar. Add lemon juice to taste, if desired. Add in the marinated chicken and mix well to coat, before covering with a lid and cooking for 10–12 minutes. Add in the marinated chicken and mix well to coat, before covering with a lid and cooking for 10–12 minutes. To make the keema peas, in a separate frying pan over medium heat, add the oil. Once hot add the red onions and gently fry until the onions have become translucent, this will take 3–4 minutes. To make the keema peas, in a separate frying pan over medium heat, add the oil. Once hot add the red onions and gently fry until the onions have become translucent, this will take 3–4 minutes. Add the ginger, garlic, bay leaves and cinnamon stick and stir to combine. Add the ginger, garlic, bay leaves and cinnamon stick and stir to combine. Add the lamb mince and cook until browned and cooked through. Add the lamb mince and cook until browned and cooked through. Stir in the spices, cook stirring continuously until fragrant. Add in the peas and stir to ensure everything is mixed well. Stir in the spices, cook stirring continuously until fragrant. Add in the peas and stir to ensure everything is mixed well. Top the keema peas with the coriander, lime wedge and cherry tomatoes. Top the keema peas with the coriander, lime wedge and cherry tomatoes. Garnish the butter chicken with the chopped chives, pomegranate seeds and three sultanas. Garnish the butter chicken with the chopped chives, pomegranate seeds and three sultanas. Serve the Bengali butter chicken and the keema peas with a side of basmati rice. Serve the Bengali butter chicken and the keema peas with a side of basmati rice. | {
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"title": "Bengali butter chicken recipe",
"content": "For the chicken, mix all of the ingredients in a large bowl and cover the chicken thighs. Leave to marinade in the fridge for at least 45 minutes, preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6.Transfer the chicken to a baking tray and bake in the oven for 30 minutes until cooked through.To make the Bengali butter chicken sauce, heat the oil in a large saucepan over medium heat. Once hot add the onions and fry for 2–3 minutes until translucent. Add in the ginger, garlic and spices and stir until the onions are caramelised. Season with salt and pepper to taste. Stir in the plum tomatoes, crushing with the back of a wooden spoon. Once combined, use a hand held stick blender to blend into a smooth sauce.Stir in the cream and butter little buy little to ensure it emulsifies, followed by the sugar. Add lemon juice to taste, if desired. Add in the marinated chicken and mix well to coat, before covering with a lid and cooking for 10–12 minutes. To make the keema peas, in a separate frying pan over medium heat, add the oil. Once hot add the red onions and gently fry until the onions have become translucent, this will take 3–4 minutes.Add the ginger, garlic, bay leaves and cinnamon stick and stir to combine. Add the lamb mince and cook until browned and cooked through. Stir in the spices, cook stirring continuously until fragrant. Add in the peas and stir to ensure everything is mixed well. Top the keema peas with the coriander, lime wedge and cherry tomatoes. Garnish the butter chicken with the chopped chives, pomegranate seeds and three sultanas.Serve the Bengali butter chicken and the keema peas with a side of basmati rice. For the chicken, mix all of the ingredients in a large bowl and cover the chicken thighs. Leave to marinade in the fridge for at least 45 minutes, preferably overnight. For the chicken, mix all of the ingredients in a large bowl and cover the chicken thighs. Leave to marinade in the fridge for at least 45 minutes, preferably overnight. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Transfer the chicken to a baking tray and bake in the oven for 30 minutes until cooked through. Transfer the chicken to a baking tray and bake in the oven for 30 minutes until cooked through. To make the Bengali butter chicken sauce, heat the oil in a large saucepan over medium heat. Once hot add the onions and fry for 2–3 minutes until translucent. To make the Bengali butter chicken sauce, heat the oil in a large saucepan over medium heat. Once hot add the onions and fry for 2–3 minutes until translucent. Add in the ginger, garlic and spices and stir until the onions are caramelised. Season with salt and pepper to taste. Add in the ginger, garlic and spices and stir until the onions are caramelised. Season with salt and pepper to taste. Stir in the plum tomatoes, crushing with the back of a wooden spoon. Once combined, use a hand held stick blender to blend into a smooth sauce. Stir in the plum tomatoes, crushing with the back of a wooden spoon. Once combined, use a hand held stick blender to blend into a smooth sauce. Stir in the cream and butter little buy little to ensure it emulsifies, followed by the sugar. Add lemon juice to taste, if desired. Stir in the cream and butter little buy little to ensure it emulsifies, followed by the sugar. Add lemon juice to taste, if desired. Add in the marinated chicken and mix well to coat, before covering with a lid and cooking for 10–12 minutes. Add in the marinated chicken and mix well to coat, before covering with a lid and cooking for 10–12 minutes. To make the keema peas, in a separate frying pan over medium heat, add the oil. Once hot add the red onions and gently fry until the onions have become translucent, this will take 3–4 minutes. To make the keema peas, in a separate frying pan over medium heat, add the oil. Once hot add the red onions and gently fry until the onions have become translucent, this will take 3–4 minutes. Add the ginger, garlic, bay leaves and cinnamon stick and stir to combine. Add the ginger, garlic, bay leaves and cinnamon stick and stir to combine. Add the lamb mince and cook until browned and cooked through. Add the lamb mince and cook until browned and cooked through. Stir in the spices, cook stirring continuously until fragrant. Add in the peas and stir to ensure everything is mixed well. Stir in the spices, cook stirring continuously until fragrant. Add in the peas and stir to ensure everything is mixed well. Top the keema peas with the coriander, lime wedge and cherry tomatoes. Top the keema peas with the coriander, lime wedge and cherry tomatoes. Garnish the butter chicken with the chopped chives, pomegranate seeds and three sultanas. Garnish the butter chicken with the chopped chives, pomegranate seeds and three sultanas. Serve the Bengali butter chicken and the keema peas with a side of basmati rice. Serve the Bengali butter chicken and the keema peas with a side of basmati rice."
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} | 43aa8836315a8a0f69e264b0c4c8877a8aa3e15a612b76ed1943679448c6c580 | Crab bhuna recipe
An average of 4.0 out of 5 stars from 8 ratings I didn’t grow up eating crab – some people do, others don’t – but I absolutely love the sweetness, which you can’t really get from any other seafood. This natural sweetness is quite a wonder and it really does work well cooked with the slight crunch of the green beans and the simple spicing, making it a bhuna I cook time and time again. oil, for frying 4 garlic cloves, crushed1 red onions, finely chopped2 red peppers, finely chopped3 mild red chillies, finely chopped1½ tsp salt ½ tsp ground turmeric 3 tsp curry powder 180g/6oz green beans, finely sliced 3 x 145g tins shredded crab meat in brine, drained oil, for frying 4 garlic cloves, crushed 1 red onions, finely chopped 2 red peppers, finely chopped 3 mild red chillies, finely chopped 1½ tsp salt ½ tsp ground turmeric 3 tsp curry powder 180g/6oz green beans, finely sliced 3 x 145g tins shredded crab meat in brine, drained large handful chopped fresh coriander large handful chopped fresh coriander Method Put a large non-stick pan or wok over a high heat. Add a little oil for frying. As soon as the oil is hot, add the garlic and cook until golden. Stir in the red onion, pepper, chilli, salt, turmeric and curry powder. Add a splash of water and the green beans and cook for a few minutes until there is no liquid left. Add the drained crab meat. A bhuna is meant to be dry, so to remove any excess liquid cook with the lid off over a high heat for 10 minutes. Take off the heat, add the chopped coriander and mix through to serve. Put a large non-stick pan or wok over a high heat. Add a little oil for frying. As soon as the oil is hot, add the garlic and cook until golden. Stir in the red onion, pepper, chilli, salt, turmeric and curry powder. Put a large non-stick pan or wok over a high heat. Add a little oil for frying. As soon as the oil is hot, add the garlic and cook until golden. Stir in the red onion, pepper, chilli, salt, turmeric and curry powder. Add a splash of water and the green beans and cook for a few minutes until there is no liquid left. Add the drained crab meat. Add a splash of water and the green beans and cook for a few minutes until there is no liquid left. Add the drained crab meat. A bhuna is meant to be dry, so to remove any excess liquid cook with the lid off over a high heat for 10 minutes. A bhuna is meant to be dry, so to remove any excess liquid cook with the lid off over a high heat for 10 minutes. Take off the heat, add the chopped coriander and mix through to serve. Take off the heat, add the chopped coriander and mix through to serve. | {
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"content": "An average of 4.0 out of 5 stars from 8 ratings I didn’t grow up eating crab – some people do, others don’t – but I absolutely love the sweetness, which you can’t really get from any other seafood. This natural sweetness is quite a wonder and it really does work well cooked with the slight crunch of the green beans and the simple spicing, making it a bhuna I cook time and time again. oil, for frying 4 garlic cloves, crushed1 red onions, finely chopped2 red peppers, finely chopped3 mild red chillies, finely chopped1½ tsp salt ½ tsp ground turmeric 3 tsp curry powder 180g/6oz green beans, finely sliced 3 x 145g tins shredded crab meat in brine, drained oil, for frying 4 garlic cloves, crushed 1 red onions, finely chopped 2 red peppers, finely chopped 3 mild red chillies, finely chopped 1½ tsp salt ½ tsp ground turmeric 3 tsp curry powder 180g/6oz green beans, finely sliced 3 x 145g tins shredded crab meat in brine, drained large handful chopped fresh coriander large handful chopped fresh coriander Method Put a large non-stick pan or wok over a high heat. Add a little oil for frying. As soon as the oil is hot, add the garlic and cook until golden. Stir in the red onion, pepper, chilli, salt, turmeric and curry powder. Add a splash of water and the green beans and cook for a few minutes until there is no liquid left. Add the drained crab meat. A bhuna is meant to be dry, so to remove any excess liquid cook with the lid off over a high heat for 10 minutes. Take off the heat, add the chopped coriander and mix through to serve. Put a large non-stick pan or wok over a high heat. Add a little oil for frying. As soon as the oil is hot, add the garlic and cook until golden. Stir in the red onion, pepper, chilli, salt, turmeric and curry powder. Put a large non-stick pan or wok over a high heat. Add a little oil for frying. As soon as the oil is hot, add the garlic and cook until golden. Stir in the red onion, pepper, chilli, salt, turmeric and curry powder. Add a splash of water and the green beans and cook for a few minutes until there is no liquid left. Add the drained crab meat. Add a splash of water and the green beans and cook for a few minutes until there is no liquid left. Add the drained crab meat. A bhuna is meant to be dry, so to remove any excess liquid cook with the lid off over a high heat for 10 minutes. A bhuna is meant to be dry, so to remove any excess liquid cook with the lid off over a high heat for 10 minutes. Take off the heat, add the chopped coriander and mix through to serve. Take off the heat, add the chopped coriander and mix through to serve."
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} | 11153d79fdb729d9a2bdd1f599b70c27632c7e50b6f27fdfd09284465c1a9053 | Lamb rogan curry recipe
An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_rogan_curry_70858_16x9.jpg This is a gentle, full-flavoured curry of Persian origin. It is worth grinding your own cardamom for an authentic flavour and mixing your own spices for the paste. If time is short, use a good-quality, shop-bought medium curry powder (about 1–2 tablespoons) instead. 10 green cardamom pods ¼ tsp ground cloves 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp paprika 2 tsp ground turmeric 1 tbsp garam masala 4 tbsp tomato purée 1 tbsp sunflower oil 10 green cardamom pods ¼ tsp ground cloves 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp paprika 2 tsp ground turmeric 1 tbsp garam masala 4 tbsp tomato purée 1 tbsp sunflower oil 1 tbsp sunflower oil 1kg/2lb boneless leg of lamb, cut into 2cm/¾in cubes 2 large onions, sliced 3 garlic cloves, crushed 1 red chilli, seeds removed and diced 450ml/16fl oz lamb or beef stock 2 cinnamon sticks 3 bay leaves 1 tbsp light muscovado sugar 150g/5½oz full-fat Greek-style yoghurt salt and freshly ground black peppersmall bunch coriander, chopped, to garnishfreshly steamed rice, to serve 1 tbsp sunflower oil 1kg/2lb boneless leg of lamb, cut into 2cm/¾in cubes 2 large onions, sliced 3 garlic cloves, crushed 1 red chilli, seeds removed and diced 450ml/16fl oz lamb or beef stock 2 cinnamon sticks 3 bay leaves 1 tbsp light muscovado sugar 150g/5½oz full-fat Greek-style yoghurt salt and freshly ground black pepper small bunch coriander, chopped, to garnish freshly steamed rice, to serve Method To make the curry paste, place the cardamom pods in a small bag. Bash the pods with a rolling pin to release the seeds. Place the seeds in a pestle and mortar and grind to make a fine powder. Tip into a bowl, add the remaining paste ingredients and mix to a paste.To make the curry, heat the oil in a large ovenproof frying pan or flameproof casserole over a high heat. Add the lamb cubes and brown in two batches to seal. Remove the lamb with a slotted spoon and set aside.Preheat the oven to 150C/130C Fan/Gas 2.Add the onion to the pan and fry for a few minutes. Add the garlic and chilli and fry for a few seconds. Return the lamb to the dish, add the curry paste and fry for a few minutes to bring out the flavour. Pour in the stock and add the cinnamon, bay leaves and sugar. Season with salt and pepper, cover with a lid, bring to the boil and transfer to the oven for about 1½ hours, or until the lamb is tender.Just before serving, add the yoghurt and stir until smooth. Remove the cinnamon and bay leaves, check the seasoning and sprinkle with the coriander. Serve with rice. To make the curry paste, place the cardamom pods in a small bag. Bash the pods with a rolling pin to release the seeds. Place the seeds in a pestle and mortar and grind to make a fine powder. Tip into a bowl, add the remaining paste ingredients and mix to a paste. To make the curry paste, place the cardamom pods in a small bag. Bash the pods with a rolling pin to release the seeds. Place the seeds in a pestle and mortar and grind to make a fine powder. Tip into a bowl, add the remaining paste ingredients and mix to a paste. To make the curry, heat the oil in a large ovenproof frying pan or flameproof casserole over a high heat. Add the lamb cubes and brown in two batches to seal. Remove the lamb with a slotted spoon and set aside. To make the curry, heat the oil in a large ovenproof frying pan or flameproof casserole over a high heat. Add the lamb cubes and brown in two batches to seal. Remove the lamb with a slotted spoon and set aside. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion to the pan and fry for a few minutes. Add the garlic and chilli and fry for a few seconds. Return the lamb to the dish, add the curry paste and fry for a few minutes to bring out the flavour. Pour in the stock and add the cinnamon, bay leaves and sugar. Season with salt and pepper, cover with a lid, bring to the boil and transfer to the oven for about 1½ hours, or until the lamb is tender. Add the onion to the pan and fry for a few minutes. Add the garlic and chilli and fry for a few seconds. Return the lamb to the dish, add the curry paste and fry for a few minutes to bring out the flavour. Pour in the stock and add the cinnamon, bay leaves and sugar. Season with salt and pepper, cover with a lid, bring to the boil and transfer to the oven for about 1½ hours, or until the lamb is tender. Just before serving, add the yoghurt and stir until smooth. Remove the cinnamon and bay leaves, check the seasoning and sprinkle with the coriander. Serve with rice. Just before serving, add the yoghurt and stir until smooth. Remove the cinnamon and bay leaves, check the seasoning and sprinkle with the coriander. Serve with rice. Recipe tips This curry can be made up to 2 days ahead. Add the yoghurt just before serving (it also freezes well without the yoghurt). | {
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"title": "Lamb rogan curry recipe",
"content": "An average of 4.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_rogan_curry_70858_16x9.jpg This is a gentle, full-flavoured curry of Persian origin. It is worth grinding your own cardamom for an authentic flavour and mixing your own spices for the paste. If time is short, use a good-quality, shop-bought medium curry powder (about 1–2 tablespoons) instead. 10 green cardamom pods ¼ tsp ground cloves 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp paprika 2 tsp ground turmeric 1 tbsp garam masala 4 tbsp tomato purée 1 tbsp sunflower oil 10 green cardamom pods ¼ tsp ground cloves 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp paprika 2 tsp ground turmeric 1 tbsp garam masala 4 tbsp tomato purée 1 tbsp sunflower oil 1 tbsp sunflower oil 1kg/2lb boneless leg of lamb, cut into 2cm/¾in cubes 2 large onions, sliced 3 garlic cloves, crushed 1 red chilli, seeds removed and diced 450ml/16fl oz lamb or beef stock 2 cinnamon sticks 3 bay leaves 1 tbsp light muscovado sugar 150g/5½oz full-fat Greek-style yoghurt salt and freshly ground black peppersmall bunch coriander, chopped, to garnishfreshly steamed rice, to serve 1 tbsp sunflower oil 1kg/2lb boneless leg of lamb, cut into 2cm/¾in cubes 2 large onions, sliced 3 garlic cloves, crushed 1 red chilli, seeds removed and diced 450ml/16fl oz lamb or beef stock 2 cinnamon sticks 3 bay leaves 1 tbsp light muscovado sugar 150g/5½oz full-fat Greek-style yoghurt salt and freshly ground black pepper small bunch coriander, chopped, to garnish freshly steamed rice, to serve Method To make the curry paste, place the cardamom pods in a small bag. Bash the pods with a rolling pin to release the seeds. Place the seeds in a pestle and mortar and grind to make a fine powder. Tip into a bowl, add the remaining paste ingredients and mix to a paste.To make the curry, heat the oil in a large ovenproof frying pan or flameproof casserole over a high heat. Add the lamb cubes and brown in two batches to seal. Remove the lamb with a slotted spoon and set aside.Preheat the oven to 150C/130C Fan/Gas 2.Add the onion to the pan and fry for a few minutes. Add the garlic and chilli and fry for a few seconds. Return the lamb to the dish, add the curry paste and fry for a few minutes to bring out the flavour. Pour in the stock and add the cinnamon, bay leaves and sugar. Season with salt and pepper, cover with a lid, bring to the boil and transfer to the oven for about 1½ hours, or until the lamb is tender.Just before serving, add the yoghurt and stir until smooth. Remove the cinnamon and bay leaves, check the seasoning and sprinkle with the coriander. Serve with rice. To make the curry paste, place the cardamom pods in a small bag. Bash the pods with a rolling pin to release the seeds. Place the seeds in a pestle and mortar and grind to make a fine powder. Tip into a bowl, add the remaining paste ingredients and mix to a paste. To make the curry paste, place the cardamom pods in a small bag. Bash the pods with a rolling pin to release the seeds. Place the seeds in a pestle and mortar and grind to make a fine powder. Tip into a bowl, add the remaining paste ingredients and mix to a paste. To make the curry, heat the oil in a large ovenproof frying pan or flameproof casserole over a high heat. Add the lamb cubes and brown in two batches to seal. Remove the lamb with a slotted spoon and set aside. To make the curry, heat the oil in a large ovenproof frying pan or flameproof casserole over a high heat. Add the lamb cubes and brown in two batches to seal. Remove the lamb with a slotted spoon and set aside. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Add the onion to the pan and fry for a few minutes. Add the garlic and chilli and fry for a few seconds. Return the lamb to the dish, add the curry paste and fry for a few minutes to bring out the flavour. Pour in the stock and add the cinnamon, bay leaves and sugar. Season with salt and pepper, cover with a lid, bring to the boil and transfer to the oven for about 1½ hours, or until the lamb is tender. Add the onion to the pan and fry for a few minutes. Add the garlic and chilli and fry for a few seconds. Return the lamb to the dish, add the curry paste and fry for a few minutes to bring out the flavour. Pour in the stock and add the cinnamon, bay leaves and sugar. Season with salt and pepper, cover with a lid, bring to the boil and transfer to the oven for about 1½ hours, or until the lamb is tender. Just before serving, add the yoghurt and stir until smooth. Remove the cinnamon and bay leaves, check the seasoning and sprinkle with the coriander. Serve with rice. Just before serving, add the yoghurt and stir until smooth. Remove the cinnamon and bay leaves, check the seasoning and sprinkle with the coriander. Serve with rice. Recipe tips This curry can be made up to 2 days ahead. Add the yoghurt just before serving (it also freezes well without the yoghurt)."
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} | f147293e57e0edafabba1579ca1dda823a8bc2d9c33b74bfc893d649499b94be | Chocolate hogget curry recipe
An average of 5.0 out of 5 stars from 1 rating Hogget is a young sheep, but older than lamb and with a deeper flavour. If you can’t get hold of hogget, lamb and goat also work well in this rich and spicy curry. 1kg/2lb 4oz hogget on the bone, chopped into large chunks (rinsed well in lemon water and drained)3 tbsp green seasoningvegetable oil, for frying 300g/10½oz medium onion, roughly chopped 70g/2½oz garlic cloves, peeled (about 1 large garlic bulb)70g/2½oz fresh turmeric, peeled10g/⅓oz black cardamom10g/⅓oz green cardamom 10g/⅓oz star anise 10g/⅓oz cinnamon sticks (about 5 sticks)5g whole cloves 20g/⅔oz ground cumin 20g/⅔oz ground coriander 2 Scotch bonnet chillies, finely chopped2 sprigs fresh thyme 2 fresh bay leaves 2 litres/3½ pints lamb or beef stock 100ml/3½fl oz molasses, treacle or carob molasses 2 medium waxy potatoes, chopped 80g/3oz dark chocolate (80% cocoa solids) 30g/1oz unsalted butter salt and freshly ground black pepper 1kg/2lb 4oz hogget on the bone, chopped into large chunks (rinsed well in lemon water and drained) 3 tbsp green seasoning 3 tbsp green seasoning vegetable oil, for frying 300g/10½oz medium onion, roughly chopped 70g/2½oz garlic cloves, peeled (about 1 large garlic bulb) 70g/2½oz fresh turmeric, peeled 10g/⅓oz black cardamom 10g/⅓oz green cardamom 10g/⅓oz star anise 10g/⅓oz cinnamon sticks (about 5 sticks) 5g whole cloves 20g/⅔oz ground cumin 20g/⅔oz ground coriander 2 Scotch bonnet chillies, finely chopped 2 sprigs fresh thyme 2 fresh bay leaves 2 litres/3½ pints lamb or beef stock 100ml/3½fl oz molasses, treacle or carob molasses 2 medium waxy potatoes, chopped 80g/3oz dark chocolate (80% cocoa solids) 30g/1oz unsalted butter salt and freshly ground black pepper 2 spring onions, slicedfreshly chopped corianderfreshly chopped flatleaf parsley 2 spring onions, sliced freshly chopped coriander freshly chopped flatleaf parsley Method In a bowl, coat the hogget in the green seasoning. Season with salt and pepper and mix again. Heat a large, deep pan over a high heat. Add 4 tablespoons oil and, once hot, add the hogget and brown all over. Remove the meat from the pan and set aside.Put the onion, garlic cloves and turmeric in a food processor and blend until smooth.Add a splash of oil to the pan. Add the onion mixture, along with the whole spices. Fry for 5 minutes over a medium heat. Add a little more oil, then stir in the ground spices and fry for a further 5 minutes.Add the hogget, chilli, thyme and bay leaves. Turn up the heat and cook for 15–20 minutes to further brown and caramelise the meat, stirring intermittently. Stir in the stock and molasses. The liquid should just cover the meat. Turn down the heat to low, cover with a lid and cook for 1½ hours. You might need to top up the liquid to prevent the curry drying out, if so, just add enough water or stock to reach the meat. Add the potatoes to the pan and season to taste with salt and pepper. Cook for a further 30 minutes–1½ hours, or until the meat is tender and falling off the bone.When the meat is tender, check the seasoning and add more salt and pepper if needed. Stir in the chocolate and butter, then simmer for 20 minutes to let them melt into the finished curry.Garnish with sliced spring onions and a handful of freshly chopped coriander and parsley. In a bowl, coat the hogget in the green seasoning. Season with salt and pepper and mix again. In a bowl, coat the hogget in the green seasoning. Season with salt and pepper and mix again. Heat a large, deep pan over a high heat. Add 4 tablespoons oil and, once hot, add the hogget and brown all over. Remove the meat from the pan and set aside. Heat a large, deep pan over a high heat. Add 4 tablespoons oil and, once hot, add the hogget and brown all over. Remove the meat from the pan and set aside. Put the onion, garlic cloves and turmeric in a food processor and blend until smooth. Put the onion, garlic cloves and turmeric in a food processor and blend until smooth. Add a splash of oil to the pan. Add the onion mixture, along with the whole spices. Fry for 5 minutes over a medium heat. Add a little more oil, then stir in the ground spices and fry for a further 5 minutes. Add a splash of oil to the pan. Add the onion mixture, along with the whole spices. Fry for 5 minutes over a medium heat. Add a little more oil, then stir in the ground spices and fry for a further 5 minutes. Add the hogget, chilli, thyme and bay leaves. Turn up the heat and cook for 15–20 minutes to further brown and caramelise the meat, stirring intermittently. Add the hogget, chilli, thyme and bay leaves. Turn up the heat and cook for 15–20 minutes to further brown and caramelise the meat, stirring intermittently. Stir in the stock and molasses. The liquid should just cover the meat. Turn down the heat to low, cover with a lid and cook for 1½ hours. You might need to top up the liquid to prevent the curry drying out, if so, just add enough water or stock to reach the meat. Stir in the stock and molasses. The liquid should just cover the meat. Turn down the heat to low, cover with a lid and cook for 1½ hours. You might need to top up the liquid to prevent the curry drying out, if so, just add enough water or stock to reach the meat. Add the potatoes to the pan and season to taste with salt and pepper. Cook for a further 30 minutes–1½ hours, or until the meat is tender and falling off the bone. Add the potatoes to the pan and season to taste with salt and pepper. Cook for a further 30 minutes–1½ hours, or until the meat is tender and falling off the bone. When the meat is tender, check the seasoning and add more salt and pepper if needed. Stir in the chocolate and butter, then simmer for 20 minutes to let them melt into the finished curry. When the meat is tender, check the seasoning and add more salt and pepper if needed. Stir in the chocolate and butter, then simmer for 20 minutes to let them melt into the finished curry. Garnish with sliced spring onions and a handful of freshly chopped coriander and parsley. Garnish with sliced spring onions and a handful of freshly chopped coriander and parsley. | {
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"title": "Chocolate hogget curry recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Hogget is a young sheep, but older than lamb and with a deeper flavour. If you can’t get hold of hogget, lamb and goat also work well in this rich and spicy curry. 1kg/2lb 4oz hogget on the bone, chopped into large chunks (rinsed well in lemon water and drained)3 tbsp green seasoningvegetable oil, for frying 300g/10½oz medium onion, roughly chopped 70g/2½oz garlic cloves, peeled (about 1 large garlic bulb)70g/2½oz fresh turmeric, peeled10g/⅓oz black cardamom10g/⅓oz green cardamom 10g/⅓oz star anise 10g/⅓oz cinnamon sticks (about 5 sticks)5g whole cloves 20g/⅔oz ground cumin 20g/⅔oz ground coriander 2 Scotch bonnet chillies, finely chopped2 sprigs fresh thyme 2 fresh bay leaves 2 litres/3½ pints lamb or beef stock 100ml/3½fl oz molasses, treacle or carob molasses 2 medium waxy potatoes, chopped 80g/3oz dark chocolate (80% cocoa solids) 30g/1oz unsalted butter salt and freshly ground black pepper 1kg/2lb 4oz hogget on the bone, chopped into large chunks (rinsed well in lemon water and drained) 3 tbsp green seasoning 3 tbsp green seasoning vegetable oil, for frying 300g/10½oz medium onion, roughly chopped 70g/2½oz garlic cloves, peeled (about 1 large garlic bulb) 70g/2½oz fresh turmeric, peeled 10g/⅓oz black cardamom 10g/⅓oz green cardamom 10g/⅓oz star anise 10g/⅓oz cinnamon sticks (about 5 sticks) 5g whole cloves 20g/⅔oz ground cumin 20g/⅔oz ground coriander 2 Scotch bonnet chillies, finely chopped 2 sprigs fresh thyme 2 fresh bay leaves 2 litres/3½ pints lamb or beef stock 100ml/3½fl oz molasses, treacle or carob molasses 2 medium waxy potatoes, chopped 80g/3oz dark chocolate (80% cocoa solids) 30g/1oz unsalted butter salt and freshly ground black pepper 2 spring onions, slicedfreshly chopped corianderfreshly chopped flatleaf parsley 2 spring onions, sliced freshly chopped coriander freshly chopped flatleaf parsley Method In a bowl, coat the hogget in the green seasoning. Season with salt and pepper and mix again. Heat a large, deep pan over a high heat. Add 4 tablespoons oil and, once hot, add the hogget and brown all over. Remove the meat from the pan and set aside.Put the onion, garlic cloves and turmeric in a food processor and blend until smooth.Add a splash of oil to the pan. Add the onion mixture, along with the whole spices. Fry for 5 minutes over a medium heat. Add a little more oil, then stir in the ground spices and fry for a further 5 minutes.Add the hogget, chilli, thyme and bay leaves. Turn up the heat and cook for 15–20 minutes to further brown and caramelise the meat, stirring intermittently. Stir in the stock and molasses. The liquid should just cover the meat. Turn down the heat to low, cover with a lid and cook for 1½ hours. You might need to top up the liquid to prevent the curry drying out, if so, just add enough water or stock to reach the meat. Add the potatoes to the pan and season to taste with salt and pepper. Cook for a further 30 minutes–1½ hours, or until the meat is tender and falling off the bone.When the meat is tender, check the seasoning and add more salt and pepper if needed. Stir in the chocolate and butter, then simmer for 20 minutes to let them melt into the finished curry.Garnish with sliced spring onions and a handful of freshly chopped coriander and parsley. In a bowl, coat the hogget in the green seasoning. Season with salt and pepper and mix again. In a bowl, coat the hogget in the green seasoning. Season with salt and pepper and mix again. Heat a large, deep pan over a high heat. Add 4 tablespoons oil and, once hot, add the hogget and brown all over. Remove the meat from the pan and set aside. Heat a large, deep pan over a high heat. Add 4 tablespoons oil and, once hot, add the hogget and brown all over. Remove the meat from the pan and set aside. Put the onion, garlic cloves and turmeric in a food processor and blend until smooth. Put the onion, garlic cloves and turmeric in a food processor and blend until smooth. Add a splash of oil to the pan. Add the onion mixture, along with the whole spices. Fry for 5 minutes over a medium heat. Add a little more oil, then stir in the ground spices and fry for a further 5 minutes. Add a splash of oil to the pan. Add the onion mixture, along with the whole spices. Fry for 5 minutes over a medium heat. Add a little more oil, then stir in the ground spices and fry for a further 5 minutes. Add the hogget, chilli, thyme and bay leaves. Turn up the heat and cook for 15–20 minutes to further brown and caramelise the meat, stirring intermittently. Add the hogget, chilli, thyme and bay leaves. Turn up the heat and cook for 15–20 minutes to further brown and caramelise the meat, stirring intermittently. Stir in the stock and molasses. The liquid should just cover the meat. Turn down the heat to low, cover with a lid and cook for 1½ hours. You might need to top up the liquid to prevent the curry drying out, if so, just add enough water or stock to reach the meat. Stir in the stock and molasses. The liquid should just cover the meat. Turn down the heat to low, cover with a lid and cook for 1½ hours. You might need to top up the liquid to prevent the curry drying out, if so, just add enough water or stock to reach the meat. Add the potatoes to the pan and season to taste with salt and pepper. Cook for a further 30 minutes–1½ hours, or until the meat is tender and falling off the bone. Add the potatoes to the pan and season to taste with salt and pepper. Cook for a further 30 minutes–1½ hours, or until the meat is tender and falling off the bone. When the meat is tender, check the seasoning and add more salt and pepper if needed. Stir in the chocolate and butter, then simmer for 20 minutes to let them melt into the finished curry. When the meat is tender, check the seasoning and add more salt and pepper if needed. Stir in the chocolate and butter, then simmer for 20 minutes to let them melt into the finished curry. Garnish with sliced spring onions and a handful of freshly chopped coriander and parsley. Garnish with sliced spring onions and a handful of freshly chopped coriander and parsley."
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} | dea5367bb4616913f9b0a59db1cbcf30f7502a4cadd8785b889d90e5203f8f18 | Lamb madras with okra bhindi and peshwari naan recipe
To make the lamb madras, heat the oil in a heavy based saucepan over a medium heat. Add the bay leaves, cardamom pods and cinnamon sticks to the oil for a minute to release the aroma. Add the garlic and ginger and fry for 30 seconds, then add the onion and fry until golden-brown. Add salt to taste, then add the lamb. Cook covered on a medium heat for 15 minutes, then add the chopped tomatoes and cook for a further 10 minutes with the lid on. Add the turmeric, coriander, cumin, garam masala, curry powder and chilli powders and cook for 10 minutes, stirring regularly. Add the dried fenugreek leaves and lemon juice. Increase the heat to high and cook for a few minutes more. Add the hot water and cook down for 5 minutes until the sauce is rich and thick and the lamb tender. Meanwhile, to make the bhindi, scrub the okra in salt and vinegar and leave for 30 minutes. Wash and dry before slicing. Add the oil to a frying pan over high heat. Once hot fry the okra and aubergine for 10 minutes, until coloured and softened. Remove the okra and aubergine from the pan and set aside. Add the onions, garlic, ginger, spices and tomatoes to the same pan set over a medium heat. Stir in the okra and aubergine and simmer for around 3–4 minutes, until soft. To make the peshwari naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a separate bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Cover and leave to prove in a warm place for 1 hour. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. Dry fry in a large frying pan for a few minutes on each side over a medium-high heat until charred and blistered. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. Keep warm until needed.Serve the lamb madras alongside the okra bhindi and peshwari naans. To make the lamb madras, heat the oil in a heavy based saucepan over a medium heat. Add the bay leaves, cardamom pods and cinnamon sticks to the oil for a minute to release the aroma. To make the lamb madras, heat the oil in a heavy based saucepan over a medium heat. Add the bay leaves, cardamom pods and cinnamon sticks to the oil for a minute to release the aroma. Add the garlic and ginger and fry for 30 seconds, then add the onion and fry until golden-brown. Add the garlic and ginger and fry for 30 seconds, then add the onion and fry until golden-brown. Add salt to taste, then add the lamb. Cook covered on a medium heat for 15 minutes, then add the chopped tomatoes and cook for a further 10 minutes with the lid on. Add salt to taste, then add the lamb. Cook covered on a medium heat for 15 minutes, then add the chopped tomatoes and cook for a further 10 minutes with the lid on. Add the turmeric, coriander, cumin, garam masala, curry powder and chilli powders and cook for 10 minutes, stirring regularly. Add the turmeric, coriander, cumin, garam masala, curry powder and chilli powders and cook for 10 minutes, stirring regularly. Add the dried fenugreek leaves and lemon juice. Increase the heat to high and cook for a few minutes more. Add the hot water and cook down for 5 minutes until the sauce is rich and thick and the lamb tender. Add the dried fenugreek leaves and lemon juice. Increase the heat to high and cook for a few minutes more. Add the hot water and cook down for 5 minutes until the sauce is rich and thick and the lamb tender. Meanwhile, to make the bhindi, scrub the okra in salt and vinegar and leave for 30 minutes. Wash and dry before slicing. Meanwhile, to make the bhindi, scrub the okra in salt and vinegar and leave for 30 minutes. Wash and dry before slicing. Add the oil to a frying pan over high heat. Once hot fry the okra and aubergine for 10 minutes, until coloured and softened. Remove the okra and aubergine from the pan and set aside. Add the oil to a frying pan over high heat. Once hot fry the okra and aubergine for 10 minutes, until coloured and softened. Remove the okra and aubergine from the pan and set aside. Add the onions, garlic, ginger, spices and tomatoes to the same pan set over a medium heat. Stir in the okra and aubergine and simmer for around 3–4 minutes, until soft. Add the onions, garlic, ginger, spices and tomatoes to the same pan set over a medium heat. Stir in the okra and aubergine and simmer for around 3–4 minutes, until soft. To make the peshwari naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a separate bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Cover and leave to prove in a warm place for 1 hour. To make the peshwari naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a separate bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Cover and leave to prove in a warm place for 1 hour. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. Dry fry in a large frying pan for a few minutes on each side over a medium-high heat until charred and blistered. Dry fry in a large frying pan for a few minutes on each side over a medium-high heat until charred and blistered. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. Keep warm until needed. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. Keep warm until needed. Serve the lamb madras alongside the okra bhindi and peshwari naans. Serve the lamb madras alongside the okra bhindi and peshwari naans. | {
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"content": "To make the lamb madras, heat the oil in a heavy based saucepan over a medium heat. Add the bay leaves, cardamom pods and cinnamon sticks to the oil for a minute to release the aroma. Add the garlic and ginger and fry for 30 seconds, then add the onion and fry until golden-brown. Add salt to taste, then add the lamb. Cook covered on a medium heat for 15 minutes, then add the chopped tomatoes and cook for a further 10 minutes with the lid on. Add the turmeric, coriander, cumin, garam masala, curry powder and chilli powders and cook for 10 minutes, stirring regularly. Add the dried fenugreek leaves and lemon juice. Increase the heat to high and cook for a few minutes more. Add the hot water and cook down for 5 minutes until the sauce is rich and thick and the lamb tender. Meanwhile, to make the bhindi, scrub the okra in salt and vinegar and leave for 30 minutes. Wash and dry before slicing. Add the oil to a frying pan over high heat. Once hot fry the okra and aubergine for 10 minutes, until coloured and softened. Remove the okra and aubergine from the pan and set aside. Add the onions, garlic, ginger, spices and tomatoes to the same pan set over a medium heat. Stir in the okra and aubergine and simmer for around 3–4 minutes, until soft. To make the peshwari naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a separate bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Cover and leave to prove in a warm place for 1 hour. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. Dry fry in a large frying pan for a few minutes on each side over a medium-high heat until charred and blistered. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. Keep warm until needed.Serve the lamb madras alongside the okra bhindi and peshwari naans. To make the lamb madras, heat the oil in a heavy based saucepan over a medium heat. Add the bay leaves, cardamom pods and cinnamon sticks to the oil for a minute to release the aroma. To make the lamb madras, heat the oil in a heavy based saucepan over a medium heat. Add the bay leaves, cardamom pods and cinnamon sticks to the oil for a minute to release the aroma. Add the garlic and ginger and fry for 30 seconds, then add the onion and fry until golden-brown. Add the garlic and ginger and fry for 30 seconds, then add the onion and fry until golden-brown. Add salt to taste, then add the lamb. Cook covered on a medium heat for 15 minutes, then add the chopped tomatoes and cook for a further 10 minutes with the lid on. Add salt to taste, then add the lamb. Cook covered on a medium heat for 15 minutes, then add the chopped tomatoes and cook for a further 10 minutes with the lid on. Add the turmeric, coriander, cumin, garam masala, curry powder and chilli powders and cook for 10 minutes, stirring regularly. Add the turmeric, coriander, cumin, garam masala, curry powder and chilli powders and cook for 10 minutes, stirring regularly. Add the dried fenugreek leaves and lemon juice. Increase the heat to high and cook for a few minutes more. Add the hot water and cook down for 5 minutes until the sauce is rich and thick and the lamb tender. Add the dried fenugreek leaves and lemon juice. Increase the heat to high and cook for a few minutes more. Add the hot water and cook down for 5 minutes until the sauce is rich and thick and the lamb tender. Meanwhile, to make the bhindi, scrub the okra in salt and vinegar and leave for 30 minutes. Wash and dry before slicing. Meanwhile, to make the bhindi, scrub the okra in salt and vinegar and leave for 30 minutes. Wash and dry before slicing. Add the oil to a frying pan over high heat. Once hot fry the okra and aubergine for 10 minutes, until coloured and softened. Remove the okra and aubergine from the pan and set aside. Add the oil to a frying pan over high heat. Once hot fry the okra and aubergine for 10 minutes, until coloured and softened. Remove the okra and aubergine from the pan and set aside. Add the onions, garlic, ginger, spices and tomatoes to the same pan set over a medium heat. Stir in the okra and aubergine and simmer for around 3–4 minutes, until soft. Add the onions, garlic, ginger, spices and tomatoes to the same pan set over a medium heat. Stir in the okra and aubergine and simmer for around 3–4 minutes, until soft. To make the peshwari naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a separate bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Cover and leave to prove in a warm place for 1 hour. To make the peshwari naan, mix the flour, sugar, salt and baking powder together in a bowl. Mix the yeast with 120ml/4fl oz water in a separate bowl and stir into the flour mixture. Stir in the melted butter and yoghurt. Mix for 10 minutes until a dough is formed. Cover and leave to prove in a warm place for 1 hour. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To make the peshwari filling, mix the ground almonds, coconut, light brown sugar and double cream in a bowl to make a paste. Set aside. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. To finish the naan, divide the dough into 6 balls. Roll out each naan ball into a rectangle. Spread the paste over half of the rectangle and fold the dough over. Pinch together and form into an oval or tear-shaped bread. Dry fry in a large frying pan for a few minutes on each side over a medium-high heat until charred and blistered. Dry fry in a large frying pan for a few minutes on each side over a medium-high heat until charred and blistered. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. Keep warm until needed. Heat the butter, sesame seeds and flaked almonds in a small saucepan. Brush the naan with this melted butter mixture. Keep warm until needed. Serve the lamb madras alongside the okra bhindi and peshwari naans. Serve the lamb madras alongside the okra bhindi and peshwari naans."
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} | ff08ae9de88a67cea816dc7744f4351f12b287a00b33e01327fbfc7aea15727e | Slow-cooked lamb daleem recipe
An average of 3.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooked_lamb_daleem_17240_16x9.jpg Daleem is a slow-cooked hearty stew. I remember eating it during monsoon season in Bangladesh. I was travelling with my uncle and we got caught in the rain; we sheltered in a lantern-lit stall that sold just one thing: daleem! Cooked in a massive vat, it was served with soft bread. Here’s my version, made with lamb, lentils and oats. 200g/7oz porridge oats 200ml/7fl oz olive oil 2 large cinnamon sticks 3 bay leaves 1 tbsp cumin seeds 3 large onions, finely chopped 2 tbsp salt 190g jar chopped garlic, drained 180g jar chopped ginger, drained 2 tbsp garam masala 1 tsp ground turmeric 1 tbsp chilli powder 2 tbsp ground coriander 400g tin green lentils, drained 1kg/2lb 4oz boneless lamb, diced (such as shoulder or neck) 200g/7oz porridge oats 200ml/7fl oz olive oil 2 large cinnamon sticks 3 bay leaves 1 tbsp cumin seeds 3 large onions, finely chopped 2 tbsp salt 190g jar chopped garlic, drained 180g jar chopped ginger, drained 2 tbsp garam masala 1 tsp ground turmeric 1 tbsp chilli powder 2 tbsp ground coriander 400g tin green lentils, drained 1kg/2lb 4oz boneless lamb, diced (such as shoulder or neck) fresh ginger, cut into thin sticks green chillies, slicedlemon wedges fresh ginger, cut into thin sticks green chillies, sliced lemon wedges Method Preheat the oven to 190C/180C Fan/Gas 5. Put a large frying pan over a high heat, add the oats and stir until they are golden-brown (keep an eye on them as they will burn quickly). Remove the pan from the heat and set aside. Put a large flameproof casserole (with a lid) over a medium heat. Add the oil and when it is hot, add the cinnamon, bay leaves and cumin seeds. As soon as the spices start to sizzle, add the onions and salt and mix until the onions are starting to brown. Add the garlic, ginger, garam masala, turmeric, chilli, ground coriander, lentils and lamb. Mix well and pour in 1.5 litres/2⅔ pints water. Add the toasted oats, put the lid on and transfer to the oven for 3 hours. Check after 1 hour and add more water, if needed. After another hour, give the curry a good stir and add a little more water if necessary. Return to the oven for the final hour. The lamb should be cooked until it’s falling apart. Stir the curry to break up the pieces of lamb. Serve in bowls, sprinkled with the ginger, chillies and a good squeeze of lemon. Preheat the oven to 190C/180C Fan/Gas 5. Preheat the oven to 190C/180C Fan/Gas 5. Put a large frying pan over a high heat, add the oats and stir until they are golden-brown (keep an eye on them as they will burn quickly). Remove the pan from the heat and set aside. Put a large frying pan over a high heat, add the oats and stir until they are golden-brown (keep an eye on them as they will burn quickly). Remove the pan from the heat and set aside. Put a large flameproof casserole (with a lid) over a medium heat. Add the oil and when it is hot, add the cinnamon, bay leaves and cumin seeds. As soon as the spices start to sizzle, add the onions and salt and mix until the onions are starting to brown. Put a large flameproof casserole (with a lid) over a medium heat. Add the oil and when it is hot, add the cinnamon, bay leaves and cumin seeds. As soon as the spices start to sizzle, add the onions and salt and mix until the onions are starting to brown. Add the garlic, ginger, garam masala, turmeric, chilli, ground coriander, lentils and lamb. Mix well and pour in 1.5 litres/2⅔ pints water. Add the toasted oats, put the lid on and transfer to the oven for 3 hours. Check after 1 hour and add more water, if needed. After another hour, give the curry a good stir and add a little more water if necessary. Return to the oven for the final hour. Add the garlic, ginger, garam masala, turmeric, chilli, ground coriander, lentils and lamb. Mix well and pour in 1.5 litres/2⅔ pints water. Add the toasted oats, put the lid on and transfer to the oven for 3 hours. Check after 1 hour and add more water, if needed. After another hour, give the curry a good stir and add a little more water if necessary. Return to the oven for the final hour. The lamb should be cooked until it’s falling apart. Stir the curry to break up the pieces of lamb. Serve in bowls, sprinkled with the ginger, chillies and a good squeeze of lemon. The lamb should be cooked until it’s falling apart. Stir the curry to break up the pieces of lamb. Serve in bowls, sprinkled with the ginger, chillies and a good squeeze of lemon. | {
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"title": "Slow-cooked lamb daleem recipe",
"content": "An average of 3.9 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooked_lamb_daleem_17240_16x9.jpg Daleem is a slow-cooked hearty stew. I remember eating it during monsoon season in Bangladesh. I was travelling with my uncle and we got caught in the rain; we sheltered in a lantern-lit stall that sold just one thing: daleem! Cooked in a massive vat, it was served with soft bread. Here’s my version, made with lamb, lentils and oats. 200g/7oz porridge oats 200ml/7fl oz olive oil 2 large cinnamon sticks 3 bay leaves 1 tbsp cumin seeds 3 large onions, finely chopped 2 tbsp salt 190g jar chopped garlic, drained 180g jar chopped ginger, drained 2 tbsp garam masala 1 tsp ground turmeric 1 tbsp chilli powder 2 tbsp ground coriander 400g tin green lentils, drained 1kg/2lb 4oz boneless lamb, diced (such as shoulder or neck) 200g/7oz porridge oats 200ml/7fl oz olive oil 2 large cinnamon sticks 3 bay leaves 1 tbsp cumin seeds 3 large onions, finely chopped 2 tbsp salt 190g jar chopped garlic, drained 180g jar chopped ginger, drained 2 tbsp garam masala 1 tsp ground turmeric 1 tbsp chilli powder 2 tbsp ground coriander 400g tin green lentils, drained 1kg/2lb 4oz boneless lamb, diced (such as shoulder or neck) fresh ginger, cut into thin sticks green chillies, slicedlemon wedges fresh ginger, cut into thin sticks green chillies, sliced lemon wedges Method Preheat the oven to 190C/180C Fan/Gas 5. Put a large frying pan over a high heat, add the oats and stir until they are golden-brown (keep an eye on them as they will burn quickly). Remove the pan from the heat and set aside. Put a large flameproof casserole (with a lid) over a medium heat. Add the oil and when it is hot, add the cinnamon, bay leaves and cumin seeds. As soon as the spices start to sizzle, add the onions and salt and mix until the onions are starting to brown. Add the garlic, ginger, garam masala, turmeric, chilli, ground coriander, lentils and lamb. Mix well and pour in 1.5 litres/2⅔ pints water. Add the toasted oats, put the lid on and transfer to the oven for 3 hours. Check after 1 hour and add more water, if needed. After another hour, give the curry a good stir and add a little more water if necessary. Return to the oven for the final hour. The lamb should be cooked until it’s falling apart. Stir the curry to break up the pieces of lamb. Serve in bowls, sprinkled with the ginger, chillies and a good squeeze of lemon. Preheat the oven to 190C/180C Fan/Gas 5. Preheat the oven to 190C/180C Fan/Gas 5. Put a large frying pan over a high heat, add the oats and stir until they are golden-brown (keep an eye on them as they will burn quickly). Remove the pan from the heat and set aside. Put a large frying pan over a high heat, add the oats and stir until they are golden-brown (keep an eye on them as they will burn quickly). Remove the pan from the heat and set aside. Put a large flameproof casserole (with a lid) over a medium heat. Add the oil and when it is hot, add the cinnamon, bay leaves and cumin seeds. As soon as the spices start to sizzle, add the onions and salt and mix until the onions are starting to brown. Put a large flameproof casserole (with a lid) over a medium heat. Add the oil and when it is hot, add the cinnamon, bay leaves and cumin seeds. As soon as the spices start to sizzle, add the onions and salt and mix until the onions are starting to brown. Add the garlic, ginger, garam masala, turmeric, chilli, ground coriander, lentils and lamb. Mix well and pour in 1.5 litres/2⅔ pints water. Add the toasted oats, put the lid on and transfer to the oven for 3 hours. Check after 1 hour and add more water, if needed. After another hour, give the curry a good stir and add a little more water if necessary. Return to the oven for the final hour. Add the garlic, ginger, garam masala, turmeric, chilli, ground coriander, lentils and lamb. Mix well and pour in 1.5 litres/2⅔ pints water. Add the toasted oats, put the lid on and transfer to the oven for 3 hours. Check after 1 hour and add more water, if needed. After another hour, give the curry a good stir and add a little more water if necessary. Return to the oven for the final hour. The lamb should be cooked until it’s falling apart. Stir the curry to break up the pieces of lamb. Serve in bowls, sprinkled with the ginger, chillies and a good squeeze of lemon. The lamb should be cooked until it’s falling apart. Stir the curry to break up the pieces of lamb. Serve in bowls, sprinkled with the ginger, chillies and a good squeeze of lemon."
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} | 6b2dffe18d44b44a1d2717b0afe097a7b1ddce34b4ecc02554586c8ecd7063ea | Pressure cooker lamb karahi with new potatoes recipe
An average of 2.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_karahi_with_new_51143_16x9.jpg This rich and aromatic curry would usually take hours of gentle simmering, but once you’ve marinated the lamb – for an hour, or overnight – you can cook it in 20 minutes in the pressure cooker. 1kg/2lb 4oz lamb leg, cut into 4cm/1½in pieces6 garlic cloves, peeled 5cm/2in piece fresh root ginger, peeled1 tsp salt½ tsp freshly ground black pepper4 tbsp sunflower or vegetable oil1 large brown onion (or 2 small), finely chopped1 tsp chilli powder2 tsp ground coriander 1 tsp ground turmeric1 tsp ground cumin½ tsp garam masala½ tsp ground fenugreek 500g/1lb 2oz baby new potatoes2 green chillies, 1 whole and 1 thinly sliced6 tbsp Greek-style yoghurt 1kg/2lb 4oz lamb leg, cut into 4cm/1½in pieces 6 garlic cloves, peeled 5cm/2in piece fresh root ginger, peeled 1 tsp salt ½ tsp freshly ground black pepper 4 tbsp sunflower or vegetable oil 1 large brown onion (or 2 small), finely chopped 1 tsp chilli powder 2 tsp ground coriander 1 tsp ground turmeric 1 tsp ground cumin ½ tsp garam masala ½ tsp ground fenugreek 500g/1lb 2oz baby new potatoes 2 green chillies, 1 whole and 1 thinly sliced 6 tbsp Greek-style yoghurt cooked basmati rice5cm/2in piece fresh root ginger, peeled and cut into fine julienne sliverssmall bunch fresh coriander cooked basmati rice 5cm/2in piece fresh root ginger, peeled and cut into fine julienne slivers small bunch fresh coriander Method Put the lamb in a bowl. Put the garlic, ginger, salt and pepper in a mini processor with 1 tablespoon of the oil and pulse to form a paste. Add to the lamb and stir to coat. Leave to marinate for at least 1 hour, or overnight in the fridge. Heat the remaining 3 tablespoons oil in the pressure cooker over a medium–high heat. Add the lamb and fry for 5 minutes, or until beginning to brown. Add the onion and fry for 4–5 minutes, or until softened. Add the chilli powder, ground coriander, turmeric, cumin, garam masala and fenugreek. Stir for 2–3 minutes, until the lamb is well coated in spices and is beginning to smell fragrant. Add the potatoes, 400ml/14fl oz water and a whole green chilli and stir. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat and cook for 20 minutes. (If using an electric pressure cooker, use the high pressure setting for 20 minutes.)Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and stir the yoghurt through the curry. Taste and add more salt if necessary.Serve with basmati rice, garnished with sliced green chilli, ginger slivers and plenty of fresh coriander. Put the lamb in a bowl. Put the garlic, ginger, salt and pepper in a mini processor with 1 tablespoon of the oil and pulse to form a paste. Add to the lamb and stir to coat. Leave to marinate for at least 1 hour, or overnight in the fridge. Put the lamb in a bowl. Put the garlic, ginger, salt and pepper in a mini processor with 1 tablespoon of the oil and pulse to form a paste. Add to the lamb and stir to coat. Leave to marinate for at least 1 hour, or overnight in the fridge. Heat the remaining 3 tablespoons oil in the pressure cooker over a medium–high heat. Add the lamb and fry for 5 minutes, or until beginning to brown. Heat the remaining 3 tablespoons oil in the pressure cooker over a medium–high heat. Add the lamb and fry for 5 minutes, or until beginning to brown. Add the onion and fry for 4–5 minutes, or until softened. Add the chilli powder, ground coriander, turmeric, cumin, garam masala and fenugreek. Stir for 2–3 minutes, until the lamb is well coated in spices and is beginning to smell fragrant. Add the onion and fry for 4–5 minutes, or until softened. Add the chilli powder, ground coriander, turmeric, cumin, garam masala and fenugreek. Stir for 2–3 minutes, until the lamb is well coated in spices and is beginning to smell fragrant. Add the potatoes, 400ml/14fl oz water and a whole green chilli and stir. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat and cook for 20 minutes. (If using an electric pressure cooker, use the high pressure setting for 20 minutes.) Add the potatoes, 400ml/14fl oz water and a whole green chilli and stir. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat and cook for 20 minutes. (If using an electric pressure cooker, use the high pressure setting for 20 minutes.) Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and stir the yoghurt through the curry. Taste and add more salt if necessary. Remove the lid and stir the yoghurt through the curry. Taste and add more salt if necessary. Serve with basmati rice, garnished with sliced green chilli, ginger slivers and plenty of fresh coriander. Serve with basmati rice, garnished with sliced green chilli, ginger slivers and plenty of fresh coriander. | {
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"title": "Pressure cooker lamb karahi with new potatoes recipe",
"content": "An average of 2.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lamb_karahi_with_new_51143_16x9.jpg This rich and aromatic curry would usually take hours of gentle simmering, but once you’ve marinated the lamb – for an hour, or overnight – you can cook it in 20 minutes in the pressure cooker. 1kg/2lb 4oz lamb leg, cut into 4cm/1½in pieces6 garlic cloves, peeled 5cm/2in piece fresh root ginger, peeled1 tsp salt½ tsp freshly ground black pepper4 tbsp sunflower or vegetable oil1 large brown onion (or 2 small), finely chopped1 tsp chilli powder2 tsp ground coriander 1 tsp ground turmeric1 tsp ground cumin½ tsp garam masala½ tsp ground fenugreek 500g/1lb 2oz baby new potatoes2 green chillies, 1 whole and 1 thinly sliced6 tbsp Greek-style yoghurt 1kg/2lb 4oz lamb leg, cut into 4cm/1½in pieces 6 garlic cloves, peeled 5cm/2in piece fresh root ginger, peeled 1 tsp salt ½ tsp freshly ground black pepper 4 tbsp sunflower or vegetable oil 1 large brown onion (or 2 small), finely chopped 1 tsp chilli powder 2 tsp ground coriander 1 tsp ground turmeric 1 tsp ground cumin ½ tsp garam masala ½ tsp ground fenugreek 500g/1lb 2oz baby new potatoes 2 green chillies, 1 whole and 1 thinly sliced 6 tbsp Greek-style yoghurt cooked basmati rice5cm/2in piece fresh root ginger, peeled and cut into fine julienne sliverssmall bunch fresh coriander cooked basmati rice 5cm/2in piece fresh root ginger, peeled and cut into fine julienne slivers small bunch fresh coriander Method Put the lamb in a bowl. Put the garlic, ginger, salt and pepper in a mini processor with 1 tablespoon of the oil and pulse to form a paste. Add to the lamb and stir to coat. Leave to marinate for at least 1 hour, or overnight in the fridge. Heat the remaining 3 tablespoons oil in the pressure cooker over a medium–high heat. Add the lamb and fry for 5 minutes, or until beginning to brown. Add the onion and fry for 4–5 minutes, or until softened. Add the chilli powder, ground coriander, turmeric, cumin, garam masala and fenugreek. Stir for 2–3 minutes, until the lamb is well coated in spices and is beginning to smell fragrant. Add the potatoes, 400ml/14fl oz water and a whole green chilli and stir. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat and cook for 20 minutes. (If using an electric pressure cooker, use the high pressure setting for 20 minutes.)Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and stir the yoghurt through the curry. Taste and add more salt if necessary.Serve with basmati rice, garnished with sliced green chilli, ginger slivers and plenty of fresh coriander. Put the lamb in a bowl. Put the garlic, ginger, salt and pepper in a mini processor with 1 tablespoon of the oil and pulse to form a paste. Add to the lamb and stir to coat. Leave to marinate for at least 1 hour, or overnight in the fridge. Put the lamb in a bowl. Put the garlic, ginger, salt and pepper in a mini processor with 1 tablespoon of the oil and pulse to form a paste. Add to the lamb and stir to coat. Leave to marinate for at least 1 hour, or overnight in the fridge. Heat the remaining 3 tablespoons oil in the pressure cooker over a medium–high heat. Add the lamb and fry for 5 minutes, or until beginning to brown. Heat the remaining 3 tablespoons oil in the pressure cooker over a medium–high heat. Add the lamb and fry for 5 minutes, or until beginning to brown. Add the onion and fry for 4–5 minutes, or until softened. Add the chilli powder, ground coriander, turmeric, cumin, garam masala and fenugreek. Stir for 2–3 minutes, until the lamb is well coated in spices and is beginning to smell fragrant. Add the onion and fry for 4–5 minutes, or until softened. Add the chilli powder, ground coriander, turmeric, cumin, garam masala and fenugreek. Stir for 2–3 minutes, until the lamb is well coated in spices and is beginning to smell fragrant. Add the potatoes, 400ml/14fl oz water and a whole green chilli and stir. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat and cook for 20 minutes. (If using an electric pressure cooker, use the high pressure setting for 20 minutes.) Add the potatoes, 400ml/14fl oz water and a whole green chilli and stir. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat and cook for 20 minutes. (If using an electric pressure cooker, use the high pressure setting for 20 minutes.) Remove the pressure cooker from the heat and leave to depressurise. Remove the pressure cooker from the heat and leave to depressurise. Remove the lid and stir the yoghurt through the curry. Taste and add more salt if necessary. Remove the lid and stir the yoghurt through the curry. Taste and add more salt if necessary. Serve with basmati rice, garnished with sliced green chilli, ginger slivers and plenty of fresh coriander. Serve with basmati rice, garnished with sliced green chilli, ginger slivers and plenty of fresh coriander."
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} | a3f0facfd1f4757d058a9e75d44032dd2ea857ca00d9c32b9b1af8389b0669b1 | Lamb with green chillies recipe
An average of 4.8 out of 5 stars from 5 ratings Hot with whole green chillies and sour with tamarind, this intensely flavoured lamb curry is so easy. 1 tsp ground turmeric1 tsp ground fennel seeds1 tsp garam masala1 tbsp white poppy seeds (optional)salt, to taste3 large garlic cloves1 tbsp peeled and roughly chopped fresh ginger1 medium onion, chopped2 medium tomatoes, chopped800g/1lb 12oz lamb shoulder, cut into small cubes 1 tsp ground turmeric 1 tsp ground fennel seeds 1 tsp garam masala 1 tbsp white poppy seeds (optional) salt, to taste 3 large garlic cloves 1 tbsp peeled and roughly chopped fresh ginger 1 medium onion, chopped 2 medium tomatoes, chopped 800g/1lb 12oz lamb shoulder, cut into small cubes 3 tbsp vegetable oil¾ tsp nigella seeds1 tsp cumin seeds500ml/17fl oz water5-8 fat, short green chillies, slit through the middle, seeds removed, but otherwise left intact2-3 tsp fresh tamarind paste2 handfuls fresh coriander, leaves and stalks, chopped 3 tbsp vegetable oil ¾ tsp nigella seeds 1 tsp cumin seeds 500ml/17fl oz water 5-8 fat, short green chillies, slit through the middle, seeds removed, but otherwise left intact 2-3 tsp fresh tamarind paste 2 handfuls fresh coriander, leaves and stalks, chopped Method For the marinade, place all the ingredients, excluding the lamb, for the marinade into a food processor and blend until smooth.Transfer the marinade to a bowl, add the lamb and leave to marinate for several hours, or overnight, if possible.For the curry, heat two tablespoons of the oil in a large pan, add the nigella and cumin seeds and stir fry for about 30 seconds, or until the cumin begins to brown.Add the marinated lamb and cook over a medium heat, stirring frequently, for about 12-14 minutes. Taste to ensure the spices have been cooked - it should have no harsh elements.Add the water and bring to the boil. Then lower the heat, cover and simmer for 35-40 minutes, or until the lamb is tender. Check on the pot regularly, stirring occasionally and adding more water if it gets too dry.Halfway through cooking the lamb, heat the remaining oil in a small pan and gently fry the chillies for two minutes, stirring often. Pour into the curry.Once the lamb is cooked, uncover and stir in the tamarind paste. Taste and adjust the seasoning, add a little extra water if necessary, and stir in the coriander. Serve with naan or rice. For the marinade, place all the ingredients, excluding the lamb, for the marinade into a food processor and blend until smooth. For the marinade, place all the ingredients, excluding the lamb, for the marinade into a food processor and blend until smooth. Transfer the marinade to a bowl, add the lamb and leave to marinate for several hours, or overnight, if possible. Transfer the marinade to a bowl, add the lamb and leave to marinate for several hours, or overnight, if possible. For the curry, heat two tablespoons of the oil in a large pan, add the nigella and cumin seeds and stir fry for about 30 seconds, or until the cumin begins to brown. For the curry, heat two tablespoons of the oil in a large pan, add the nigella and cumin seeds and stir fry for about 30 seconds, or until the cumin begins to brown. Add the marinated lamb and cook over a medium heat, stirring frequently, for about 12-14 minutes. Taste to ensure the spices have been cooked - it should have no harsh elements. Add the marinated lamb and cook over a medium heat, stirring frequently, for about 12-14 minutes. Taste to ensure the spices have been cooked - it should have no harsh elements. Add the water and bring to the boil. Then lower the heat, cover and simmer for 35-40 minutes, or until the lamb is tender. Check on the pot regularly, stirring occasionally and adding more water if it gets too dry. Add the water and bring to the boil. Then lower the heat, cover and simmer for 35-40 minutes, or until the lamb is tender. Check on the pot regularly, stirring occasionally and adding more water if it gets too dry. Halfway through cooking the lamb, heat the remaining oil in a small pan and gently fry the chillies for two minutes, stirring often. Pour into the curry. Halfway through cooking the lamb, heat the remaining oil in a small pan and gently fry the chillies for two minutes, stirring often. Pour into the curry. Once the lamb is cooked, uncover and stir in the tamarind paste. Taste and adjust the seasoning, add a little extra water if necessary, and stir in the coriander. Serve with naan or rice. Once the lamb is cooked, uncover and stir in the tamarind paste. Taste and adjust the seasoning, add a little extra water if necessary, and stir in the coriander. Serve with naan or rice. | {
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"title": "Lamb with green chillies recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings Hot with whole green chillies and sour with tamarind, this intensely flavoured lamb curry is so easy. 1 tsp ground turmeric1 tsp ground fennel seeds1 tsp garam masala1 tbsp white poppy seeds (optional)salt, to taste3 large garlic cloves1 tbsp peeled and roughly chopped fresh ginger1 medium onion, chopped2 medium tomatoes, chopped800g/1lb 12oz lamb shoulder, cut into small cubes 1 tsp ground turmeric 1 tsp ground fennel seeds 1 tsp garam masala 1 tbsp white poppy seeds (optional) salt, to taste 3 large garlic cloves 1 tbsp peeled and roughly chopped fresh ginger 1 medium onion, chopped 2 medium tomatoes, chopped 800g/1lb 12oz lamb shoulder, cut into small cubes 3 tbsp vegetable oil¾ tsp nigella seeds1 tsp cumin seeds500ml/17fl oz water5-8 fat, short green chillies, slit through the middle, seeds removed, but otherwise left intact2-3 tsp fresh tamarind paste2 handfuls fresh coriander, leaves and stalks, chopped 3 tbsp vegetable oil ¾ tsp nigella seeds 1 tsp cumin seeds 500ml/17fl oz water 5-8 fat, short green chillies, slit through the middle, seeds removed, but otherwise left intact 2-3 tsp fresh tamarind paste 2 handfuls fresh coriander, leaves and stalks, chopped Method For the marinade, place all the ingredients, excluding the lamb, for the marinade into a food processor and blend until smooth.Transfer the marinade to a bowl, add the lamb and leave to marinate for several hours, or overnight, if possible.For the curry, heat two tablespoons of the oil in a large pan, add the nigella and cumin seeds and stir fry for about 30 seconds, or until the cumin begins to brown.Add the marinated lamb and cook over a medium heat, stirring frequently, for about 12-14 minutes. Taste to ensure the spices have been cooked - it should have no harsh elements.Add the water and bring to the boil. Then lower the heat, cover and simmer for 35-40 minutes, or until the lamb is tender. Check on the pot regularly, stirring occasionally and adding more water if it gets too dry.Halfway through cooking the lamb, heat the remaining oil in a small pan and gently fry the chillies for two minutes, stirring often. Pour into the curry.Once the lamb is cooked, uncover and stir in the tamarind paste. Taste and adjust the seasoning, add a little extra water if necessary, and stir in the coriander. Serve with naan or rice. For the marinade, place all the ingredients, excluding the lamb, for the marinade into a food processor and blend until smooth. For the marinade, place all the ingredients, excluding the lamb, for the marinade into a food processor and blend until smooth. Transfer the marinade to a bowl, add the lamb and leave to marinate for several hours, or overnight, if possible. Transfer the marinade to a bowl, add the lamb and leave to marinate for several hours, or overnight, if possible. For the curry, heat two tablespoons of the oil in a large pan, add the nigella and cumin seeds and stir fry for about 30 seconds, or until the cumin begins to brown. For the curry, heat two tablespoons of the oil in a large pan, add the nigella and cumin seeds and stir fry for about 30 seconds, or until the cumin begins to brown. Add the marinated lamb and cook over a medium heat, stirring frequently, for about 12-14 minutes. Taste to ensure the spices have been cooked - it should have no harsh elements. Add the marinated lamb and cook over a medium heat, stirring frequently, for about 12-14 minutes. Taste to ensure the spices have been cooked - it should have no harsh elements. Add the water and bring to the boil. Then lower the heat, cover and simmer for 35-40 minutes, or until the lamb is tender. Check on the pot regularly, stirring occasionally and adding more water if it gets too dry. Add the water and bring to the boil. Then lower the heat, cover and simmer for 35-40 minutes, or until the lamb is tender. Check on the pot regularly, stirring occasionally and adding more water if it gets too dry. Halfway through cooking the lamb, heat the remaining oil in a small pan and gently fry the chillies for two minutes, stirring often. Pour into the curry. Halfway through cooking the lamb, heat the remaining oil in a small pan and gently fry the chillies for two minutes, stirring often. Pour into the curry. Once the lamb is cooked, uncover and stir in the tamarind paste. Taste and adjust the seasoning, add a little extra water if necessary, and stir in the coriander. Serve with naan or rice. Once the lamb is cooked, uncover and stir in the tamarind paste. Taste and adjust the seasoning, add a little extra water if necessary, and stir in the coriander. Serve with naan or rice."
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} | 539b8fa0d3bc02de90472cb9f530a84cf6f9d2dee1649971704eb8a60673feac | Lamb curry with khooba roti recipe
To make the curry, put the chillies in a heatproof bowl and add enough just-boiled water to cover. Leave to stand for 30 minutes, then drain in a sieve and blend into a paste.Preheat the oven to 180C/Fan 160C/Gas 4. Heat the ghee and oil together in a flame-proof casserole over a low heat. Add the whole spices and fry for a few seconds, until fragrant. Add the onions, ginger and garlic and fry for 10 minutes, or until softened and browned. Add the chilli paste and cook for 2 minutes.Add the lamb and cook until lightly browned. Stir in the ground coriander, cumin, salt, chopped tomatoes, sugar and yoghurt and cook for 3–4 minutes. Add 250ml/9fl oz of water and bring to a simmer. Cover with a lid and bake in the oven for 1½ hours, or until the lamb is very tender. For the khoobi roti, melt the ghee in a small saucepan over a low heat. Set aside.In a large bowl, mix the flour, seeds and salt. Stir in the fenugreek leaves. Add 1 tablespoon of the melted ghee and rub into the flour. Add enough water to make a firm but pliable dough; the amount you need will depend on the type of flour you are using. Knead the dough on the work surface for 2–3 minutes, then put into a clean bowl and cover with cling film and leave to stand for 10 minutes.Divide the dough into two portions and form into balls. Dust the surface with a little flour and use a rolling pin to roll one portion into an 18cm/7in round flatbread. Use your finger and thumb to pinch the dough all over, creating peaks and valleys in the dough.Oil a large frying pan or griddle pan with 2 teaspoons of the melted ghee. Add the roti, flat-side down, and cook over a medium heat for 5 minutes, or until browned on one side. Transfer to a baking tray peak-side up and repeat with the second ball of dough. Preheat the grill to hot.Drizzle the rotis with the remaining ghee and place under the hot grill for 2–4 minutes, or until well browned.If neccessary, spoon excess fat off the curry. Season the with salt, garnish with fresh coriander and serve. To make the curry, put the chillies in a heatproof bowl and add enough just-boiled water to cover. Leave to stand for 30 minutes, then drain in a sieve and blend into a paste. To make the curry, put the chillies in a heatproof bowl and add enough just-boiled water to cover. Leave to stand for 30 minutes, then drain in a sieve and blend into a paste. Preheat the oven to 180C/Fan 160C/Gas 4. Heat the ghee and oil together in a flame-proof casserole over a low heat. Add the whole spices and fry for a few seconds, until fragrant. Add the onions, ginger and garlic and fry for 10 minutes, or until softened and browned. Add the chilli paste and cook for 2 minutes. Preheat the oven to 180C/Fan 160C/Gas 4. Heat the ghee and oil together in a flame-proof casserole over a low heat. Add the whole spices and fry for a few seconds, until fragrant. Add the onions, ginger and garlic and fry for 10 minutes, or until softened and browned. Add the chilli paste and cook for 2 minutes. Add the lamb and cook until lightly browned. Stir in the ground coriander, cumin, salt, chopped tomatoes, sugar and yoghurt and cook for 3–4 minutes. Add 250ml/9fl oz of water and bring to a simmer. Cover with a lid and bake in the oven for 1½ hours, or until the lamb is very tender. Add the lamb and cook until lightly browned. Stir in the ground coriander, cumin, salt, chopped tomatoes, sugar and yoghurt and cook for 3–4 minutes. Add 250ml/9fl oz of water and bring to a simmer. Cover with a lid and bake in the oven for 1½ hours, or until the lamb is very tender. For the khoobi roti, melt the ghee in a small saucepan over a low heat. Set aside. For the khoobi roti, melt the ghee in a small saucepan over a low heat. Set aside. In a large bowl, mix the flour, seeds and salt. Stir in the fenugreek leaves. Add 1 tablespoon of the melted ghee and rub into the flour. Add enough water to make a firm but pliable dough; the amount you need will depend on the type of flour you are using. Knead the dough on the work surface for 2–3 minutes, then put into a clean bowl and cover with cling film and leave to stand for 10 minutes. In a large bowl, mix the flour, seeds and salt. Stir in the fenugreek leaves. Add 1 tablespoon of the melted ghee and rub into the flour. Add enough water to make a firm but pliable dough; the amount you need will depend on the type of flour you are using. Knead the dough on the work surface for 2–3 minutes, then put into a clean bowl and cover with cling film and leave to stand for 10 minutes. Divide the dough into two portions and form into balls. Dust the surface with a little flour and use a rolling pin to roll one portion into an 18cm/7in round flatbread. Use your finger and thumb to pinch the dough all over, creating peaks and valleys in the dough. Divide the dough into two portions and form into balls. Dust the surface with a little flour and use a rolling pin to roll one portion into an 18cm/7in round flatbread. Use your finger and thumb to pinch the dough all over, creating peaks and valleys in the dough. Oil a large frying pan or griddle pan with 2 teaspoons of the melted ghee. Add the roti, flat-side down, and cook over a medium heat for 5 minutes, or until browned on one side. Oil a large frying pan or griddle pan with 2 teaspoons of the melted ghee. Add the roti, flat-side down, and cook over a medium heat for 5 minutes, or until browned on one side. Transfer to a baking tray peak-side up and repeat with the second ball of dough. Preheat the grill to hot. Transfer to a baking tray peak-side up and repeat with the second ball of dough. Preheat the grill to hot. Drizzle the rotis with the remaining ghee and place under the hot grill for 2–4 minutes, or until well browned. Drizzle the rotis with the remaining ghee and place under the hot grill for 2–4 minutes, or until well browned. If neccessary, spoon excess fat off the curry. Season the with salt, garnish with fresh coriander and serve. If neccessary, spoon excess fat off the curry. Season the with salt, garnish with fresh coriander and serve. | {
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"title": "Lamb curry with khooba roti recipe",
"content": "To make the curry, put the chillies in a heatproof bowl and add enough just-boiled water to cover. Leave to stand for 30 minutes, then drain in a sieve and blend into a paste.Preheat the oven to 180C/Fan 160C/Gas 4. Heat the ghee and oil together in a flame-proof casserole over a low heat. Add the whole spices and fry for a few seconds, until fragrant. Add the onions, ginger and garlic and fry for 10 minutes, or until softened and browned. Add the chilli paste and cook for 2 minutes.Add the lamb and cook until lightly browned. Stir in the ground coriander, cumin, salt, chopped tomatoes, sugar and yoghurt and cook for 3–4 minutes. Add 250ml/9fl oz of water and bring to a simmer. Cover with a lid and bake in the oven for 1½ hours, or until the lamb is very tender. For the khoobi roti, melt the ghee in a small saucepan over a low heat. Set aside.In a large bowl, mix the flour, seeds and salt. Stir in the fenugreek leaves. Add 1 tablespoon of the melted ghee and rub into the flour. Add enough water to make a firm but pliable dough; the amount you need will depend on the type of flour you are using. Knead the dough on the work surface for 2–3 minutes, then put into a clean bowl and cover with cling film and leave to stand for 10 minutes.Divide the dough into two portions and form into balls. Dust the surface with a little flour and use a rolling pin to roll one portion into an 18cm/7in round flatbread. Use your finger and thumb to pinch the dough all over, creating peaks and valleys in the dough.Oil a large frying pan or griddle pan with 2 teaspoons of the melted ghee. Add the roti, flat-side down, and cook over a medium heat for 5 minutes, or until browned on one side. Transfer to a baking tray peak-side up and repeat with the second ball of dough. Preheat the grill to hot.Drizzle the rotis with the remaining ghee and place under the hot grill for 2–4 minutes, or until well browned.If neccessary, spoon excess fat off the curry. Season the with salt, garnish with fresh coriander and serve. To make the curry, put the chillies in a heatproof bowl and add enough just-boiled water to cover. Leave to stand for 30 minutes, then drain in a sieve and blend into a paste. To make the curry, put the chillies in a heatproof bowl and add enough just-boiled water to cover. Leave to stand for 30 minutes, then drain in a sieve and blend into a paste. Preheat the oven to 180C/Fan 160C/Gas 4. Heat the ghee and oil together in a flame-proof casserole over a low heat. Add the whole spices and fry for a few seconds, until fragrant. Add the onions, ginger and garlic and fry for 10 minutes, or until softened and browned. Add the chilli paste and cook for 2 minutes. Preheat the oven to 180C/Fan 160C/Gas 4. Heat the ghee and oil together in a flame-proof casserole over a low heat. Add the whole spices and fry for a few seconds, until fragrant. Add the onions, ginger and garlic and fry for 10 minutes, or until softened and browned. Add the chilli paste and cook for 2 minutes. Add the lamb and cook until lightly browned. Stir in the ground coriander, cumin, salt, chopped tomatoes, sugar and yoghurt and cook for 3–4 minutes. Add 250ml/9fl oz of water and bring to a simmer. Cover with a lid and bake in the oven for 1½ hours, or until the lamb is very tender. Add the lamb and cook until lightly browned. Stir in the ground coriander, cumin, salt, chopped tomatoes, sugar and yoghurt and cook for 3–4 minutes. Add 250ml/9fl oz of water and bring to a simmer. Cover with a lid and bake in the oven for 1½ hours, or until the lamb is very tender. For the khoobi roti, melt the ghee in a small saucepan over a low heat. Set aside. For the khoobi roti, melt the ghee in a small saucepan over a low heat. Set aside. In a large bowl, mix the flour, seeds and salt. Stir in the fenugreek leaves. Add 1 tablespoon of the melted ghee and rub into the flour. Add enough water to make a firm but pliable dough; the amount you need will depend on the type of flour you are using. Knead the dough on the work surface for 2–3 minutes, then put into a clean bowl and cover with cling film and leave to stand for 10 minutes. In a large bowl, mix the flour, seeds and salt. Stir in the fenugreek leaves. Add 1 tablespoon of the melted ghee and rub into the flour. Add enough water to make a firm but pliable dough; the amount you need will depend on the type of flour you are using. Knead the dough on the work surface for 2–3 minutes, then put into a clean bowl and cover with cling film and leave to stand for 10 minutes. Divide the dough into two portions and form into balls. Dust the surface with a little flour and use a rolling pin to roll one portion into an 18cm/7in round flatbread. Use your finger and thumb to pinch the dough all over, creating peaks and valleys in the dough. Divide the dough into two portions and form into balls. Dust the surface with a little flour and use a rolling pin to roll one portion into an 18cm/7in round flatbread. Use your finger and thumb to pinch the dough all over, creating peaks and valleys in the dough. Oil a large frying pan or griddle pan with 2 teaspoons of the melted ghee. Add the roti, flat-side down, and cook over a medium heat for 5 minutes, or until browned on one side. Oil a large frying pan or griddle pan with 2 teaspoons of the melted ghee. Add the roti, flat-side down, and cook over a medium heat for 5 minutes, or until browned on one side. Transfer to a baking tray peak-side up and repeat with the second ball of dough. Preheat the grill to hot. Transfer to a baking tray peak-side up and repeat with the second ball of dough. Preheat the grill to hot. Drizzle the rotis with the remaining ghee and place under the hot grill for 2–4 minutes, or until well browned. Drizzle the rotis with the remaining ghee and place under the hot grill for 2–4 minutes, or until well browned. If neccessary, spoon excess fat off the curry. Season the with salt, garnish with fresh coriander and serve. If neccessary, spoon excess fat off the curry. Season the with salt, garnish with fresh coriander and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad44ceb3bdbfd0cc01378"
} | 31a840e3def977170cdc171e153f7e552659637165e597b040df995a7b065666 | Rogan josh recipe
Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant.Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown. Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over.Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly. Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out. Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through. Stir in the chopped coriander just before serving. Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant. Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant. Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown. Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown. Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over. Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over. Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste. Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly. Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly. Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out. Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out. Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened. Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened. Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through. Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through. Stir in the chopped coriander just before serving. Stir in the chopped coriander just before serving. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/myroganjosh_90030",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rogan josh recipe",
"content": "Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant.Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown. Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over.Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly. Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out. Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through. Stir in the chopped coriander just before serving. Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant. Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant. Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown. Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown. Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over. Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over. Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste. Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste. Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly. Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly. Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out. Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out. Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened. Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened. Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through. Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through. Stir in the chopped coriander just before serving. Stir in the chopped coriander just before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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