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} | 70f23ba9ba16454438590fcf115434c459825e09160f31b7502165b8974dec36 | Malay lamb korma recipe
An average of 4.7 out of 5 stars from 6 ratings Give korma a twist by using lamb leg instead of chicken. Using fragrant Malaysian spices brings the dish alive. 10 cloves 10 black peppercorns 4 cardamom pods 1 cinnamon stick4 dried red chillies 4 tbsp coriander seeds2 tbsp cumin seeds 1 tsp fennel seeds 1 star anise 1 tsp turmeric powder 10 cloves 10 black peppercorns 4 cardamom pods 1 cinnamon stick 4 dried red chillies 4 tbsp coriander seeds 2 tbsp cumin seeds 1 tsp fennel seeds 1 star anise 1 tsp turmeric powder 2 tbsp vegetable oil, or ghee500g/1lb 2oz lamb leg, cut into 5cm/2in cubes 2 onions, peeled, thinly sliced 1cm/½in root ginger, peeled, grated1 clove garlic, peeled, crushed1½ tbsp Malaysian curry powder (see above)1 tsp chilli powder salt½ tsp saffron strands, soaked in 50ml/2fl oz warm water110g/4oz cashew nuts, blended to a paste with 2 tbsp water1 cinnamon stick250ml/9fl oz plain yoghurt2 tomatoes, cut into quarters 2 tbsp vegetable oil, or ghee 500g/1lb 2oz lamb leg, cut into 5cm/2in cubes 2 onions, peeled, thinly sliced 1cm/½in root ginger, peeled, grated 1 clove garlic, peeled, crushed 1½ tbsp Malaysian curry powder (see above) 1 tsp chilli powder salt ½ tsp saffron strands, soaked in 50ml/2fl oz warm water 110g/4oz cashew nuts, blended to a paste with 2 tbsp water 1 cinnamon stick 250ml/9fl oz plain yoghurt 2 tomatoes, cut into quarters 2 tbsp chopped fresh coriander leaves300g/11oz basmati rice, cooked according to packet instructions, to serve 2 tbsp chopped fresh coriander leaves 300g/11oz basmati rice, cooked according to packet instructions, to serve Method For the Malaysian curry powder, toast all of the spices, except the turmeric, in a dry frying pan, for 30 seconds-1 minute, or until they become fragrant. Set aside to cool slightly.Grind the toasted spices and turmeric to a powder using a pestle and mortar.For the Malay korma, heat one tablespoon of the oil in a lidded wok, add the lamb, in batches if necessary, and stir-fry for 2-3 minutes, or until browned all over. Remove the lamb from the wok and set aside.Heat the remaining oil in the wok used to cook the lamb and fry the onion, ginger, garlic, 1 ½ tablespoons of the Malaysian curry powder and all of the chilli powder for 1-2 minutes, or until fragrant (NB: Do not let the mixture burn).Add the reserved lamb to the wok and season to taste, with salt. Stir until well combined. Stir in the saffron strands and soaking water, cashew nut paste, cinnamon stick, then pour in enough water to cover the lamb by 2.5cm/1in. Bring the mixture to the boil, then reduce the heat, cover the wok with the lid and simmer, stirring occasionally, for 1¼-1½ hours. (You may need to add more water if the mixture begins to dry out.)Stir in the yoghurt and tomatoes and return the mixture to a simmer for 1-2 minutes.To serve, spoon the rice into each of 4 serving bowls, top each bowl with some lamb curry and garnish with the coriander leaves. For the Malaysian curry powder, toast all of the spices, except the turmeric, in a dry frying pan, for 30 seconds-1 minute, or until they become fragrant. Set aside to cool slightly. For the Malaysian curry powder, toast all of the spices, except the turmeric, in a dry frying pan, for 30 seconds-1 minute, or until they become fragrant. Set aside to cool slightly. Grind the toasted spices and turmeric to a powder using a pestle and mortar. Grind the toasted spices and turmeric to a powder using a pestle and mortar. For the Malay korma, heat one tablespoon of the oil in a lidded wok, add the lamb, in batches if necessary, and stir-fry for 2-3 minutes, or until browned all over. Remove the lamb from the wok and set aside. For the Malay korma, heat one tablespoon of the oil in a lidded wok, add the lamb, in batches if necessary, and stir-fry for 2-3 minutes, or until browned all over. Remove the lamb from the wok and set aside. Heat the remaining oil in the wok used to cook the lamb and fry the onion, ginger, garlic, 1 ½ tablespoons of the Malaysian curry powder and all of the chilli powder for 1-2 minutes, or until fragrant (NB: Do not let the mixture burn). Heat the remaining oil in the wok used to cook the lamb and fry the onion, ginger, garlic, 1 ½ tablespoons of the Malaysian curry powder and all of the chilli powder for 1-2 minutes, or until fragrant (NB: Do not let the mixture burn). Add the reserved lamb to the wok and season to taste, with salt. Stir until well combined. Stir in the saffron strands and soaking water, cashew nut paste, cinnamon stick, then pour in enough water to cover the lamb by 2.5cm/1in. Bring the mixture to the boil, then reduce the heat, cover the wok with the lid and simmer, stirring occasionally, for 1¼-1½ hours. (You may need to add more water if the mixture begins to dry out.) Add the reserved lamb to the wok and season to taste, with salt. Stir until well combined. Stir in the saffron strands and soaking water, cashew nut paste, cinnamon stick, then pour in enough water to cover the lamb by 2.5cm/1in. Bring the mixture to the boil, then reduce the heat, cover the wok with the lid and simmer, stirring occasionally, for 1¼-1½ hours. (You may need to add more water if the mixture begins to dry out.) Stir in the yoghurt and tomatoes and return the mixture to a simmer for 1-2 minutes. Stir in the yoghurt and tomatoes and return the mixture to a simmer for 1-2 minutes. To serve, spoon the rice into each of 4 serving bowls, top each bowl with some lamb curry and garnish with the coriander leaves. To serve, spoon the rice into each of 4 serving bowls, top each bowl with some lamb curry and garnish with the coriander leaves. Recipe tips This recipe makes more curry powder than you will need. Store any leftovers in an airtight container and use within 2 months. | {
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"title": "Malay lamb korma recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings Give korma a twist by using lamb leg instead of chicken. Using fragrant Malaysian spices brings the dish alive. 10 cloves 10 black peppercorns 4 cardamom pods 1 cinnamon stick4 dried red chillies 4 tbsp coriander seeds2 tbsp cumin seeds 1 tsp fennel seeds 1 star anise 1 tsp turmeric powder 10 cloves 10 black peppercorns 4 cardamom pods 1 cinnamon stick 4 dried red chillies 4 tbsp coriander seeds 2 tbsp cumin seeds 1 tsp fennel seeds 1 star anise 1 tsp turmeric powder 2 tbsp vegetable oil, or ghee500g/1lb 2oz lamb leg, cut into 5cm/2in cubes 2 onions, peeled, thinly sliced 1cm/½in root ginger, peeled, grated1 clove garlic, peeled, crushed1½ tbsp Malaysian curry powder (see above)1 tsp chilli powder salt½ tsp saffron strands, soaked in 50ml/2fl oz warm water110g/4oz cashew nuts, blended to a paste with 2 tbsp water1 cinnamon stick250ml/9fl oz plain yoghurt2 tomatoes, cut into quarters 2 tbsp vegetable oil, or ghee 500g/1lb 2oz lamb leg, cut into 5cm/2in cubes 2 onions, peeled, thinly sliced 1cm/½in root ginger, peeled, grated 1 clove garlic, peeled, crushed 1½ tbsp Malaysian curry powder (see above) 1 tsp chilli powder salt ½ tsp saffron strands, soaked in 50ml/2fl oz warm water 110g/4oz cashew nuts, blended to a paste with 2 tbsp water 1 cinnamon stick 250ml/9fl oz plain yoghurt 2 tomatoes, cut into quarters 2 tbsp chopped fresh coriander leaves300g/11oz basmati rice, cooked according to packet instructions, to serve 2 tbsp chopped fresh coriander leaves 300g/11oz basmati rice, cooked according to packet instructions, to serve Method For the Malaysian curry powder, toast all of the spices, except the turmeric, in a dry frying pan, for 30 seconds-1 minute, or until they become fragrant. Set aside to cool slightly.Grind the toasted spices and turmeric to a powder using a pestle and mortar.For the Malay korma, heat one tablespoon of the oil in a lidded wok, add the lamb, in batches if necessary, and stir-fry for 2-3 minutes, or until browned all over. Remove the lamb from the wok and set aside.Heat the remaining oil in the wok used to cook the lamb and fry the onion, ginger, garlic, 1 ½ tablespoons of the Malaysian curry powder and all of the chilli powder for 1-2 minutes, or until fragrant (NB: Do not let the mixture burn).Add the reserved lamb to the wok and season to taste, with salt. Stir until well combined. Stir in the saffron strands and soaking water, cashew nut paste, cinnamon stick, then pour in enough water to cover the lamb by 2.5cm/1in. Bring the mixture to the boil, then reduce the heat, cover the wok with the lid and simmer, stirring occasionally, for 1¼-1½ hours. (You may need to add more water if the mixture begins to dry out.)Stir in the yoghurt and tomatoes and return the mixture to a simmer for 1-2 minutes.To serve, spoon the rice into each of 4 serving bowls, top each bowl with some lamb curry and garnish with the coriander leaves. For the Malaysian curry powder, toast all of the spices, except the turmeric, in a dry frying pan, for 30 seconds-1 minute, or until they become fragrant. Set aside to cool slightly. For the Malaysian curry powder, toast all of the spices, except the turmeric, in a dry frying pan, for 30 seconds-1 minute, or until they become fragrant. Set aside to cool slightly. Grind the toasted spices and turmeric to a powder using a pestle and mortar. Grind the toasted spices and turmeric to a powder using a pestle and mortar. For the Malay korma, heat one tablespoon of the oil in a lidded wok, add the lamb, in batches if necessary, and stir-fry for 2-3 minutes, or until browned all over. Remove the lamb from the wok and set aside. For the Malay korma, heat one tablespoon of the oil in a lidded wok, add the lamb, in batches if necessary, and stir-fry for 2-3 minutes, or until browned all over. Remove the lamb from the wok and set aside. Heat the remaining oil in the wok used to cook the lamb and fry the onion, ginger, garlic, 1 ½ tablespoons of the Malaysian curry powder and all of the chilli powder for 1-2 minutes, or until fragrant (NB: Do not let the mixture burn). Heat the remaining oil in the wok used to cook the lamb and fry the onion, ginger, garlic, 1 ½ tablespoons of the Malaysian curry powder and all of the chilli powder for 1-2 minutes, or until fragrant (NB: Do not let the mixture burn). Add the reserved lamb to the wok and season to taste, with salt. Stir until well combined. Stir in the saffron strands and soaking water, cashew nut paste, cinnamon stick, then pour in enough water to cover the lamb by 2.5cm/1in. Bring the mixture to the boil, then reduce the heat, cover the wok with the lid and simmer, stirring occasionally, for 1¼-1½ hours. (You may need to add more water if the mixture begins to dry out.) Add the reserved lamb to the wok and season to taste, with salt. Stir until well combined. Stir in the saffron strands and soaking water, cashew nut paste, cinnamon stick, then pour in enough water to cover the lamb by 2.5cm/1in. Bring the mixture to the boil, then reduce the heat, cover the wok with the lid and simmer, stirring occasionally, for 1¼-1½ hours. (You may need to add more water if the mixture begins to dry out.) Stir in the yoghurt and tomatoes and return the mixture to a simmer for 1-2 minutes. Stir in the yoghurt and tomatoes and return the mixture to a simmer for 1-2 minutes. To serve, spoon the rice into each of 4 serving bowls, top each bowl with some lamb curry and garnish with the coriander leaves. To serve, spoon the rice into each of 4 serving bowls, top each bowl with some lamb curry and garnish with the coriander leaves. Recipe tips This recipe makes more curry powder than you will need. Store any leftovers in an airtight container and use within 2 months."
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} | 8d387dd0f936aa667bf3782d48163b4f10a84dc6ae173110301719657059909b | Lamb vindaloo recipe
Trim the lamb, discarding any really hard lumps of fat and sinew. Mix the vinegar, vegetable oil and salt in bowl until well combined. Add the lamb and turn to coat in the marinade. Cover and chill in the fridge for two hours.Preheat the oven to 180C/350F/Gas 4.For the sauce, heat three tablespoons of the sunflower oil in a large heavy-based frying pan and cook the sliced onions very gently over a medium-low heat for 15 minutes until softened and lightly browned, stirring occasionally.While the sliced onions are cooking, put the remaining chopped onion, garlic, chillies, ginger, mustard powder, cumin, coriander, paprika, tumeric, cayenne pepper and cinnamon in a food processor and blend to a purée. Stir the purée into the fried onions. Add two tablespoons of oil and cook together for five minutes, or until thickened and beginning to colour. Remove the mixture from the pan and place into a casserole dish.Drain the lamb in a colander and reserve the marinade. Return the frying pan to the heat and add two tablespoons of the remaining oil. Fry the lamb in four or five batches over a medium-high heat, turning occasionally until lightly browned. Add a little extra oil if necessary. Add the lamb to the casserole.Pour the reserved marinade and 500ml/17fl oz water into the casserole dish. Add the salt and bay leaves and bring to a simmer. Cover the surface of the curry with a piece of greaseproof paper, then cover with a lid. Cook in the oven for 45 minutes. Remove the casserole from the oven and stir the potato chunks into the curry, re-cover with the greaseproof paper and the lid and continue to cook for a further hour or until the lamb and potatoes are very tender. Season, to taste, with salt.Serve with spoonfuls of yogurt, chopped coriander and rice or wamed naan bread. Trim the lamb, discarding any really hard lumps of fat and sinew. Mix the vinegar, vegetable oil and salt in bowl until well combined. Add the lamb and turn to coat in the marinade. Cover and chill in the fridge for two hours. Trim the lamb, discarding any really hard lumps of fat and sinew. Mix the vinegar, vegetable oil and salt in bowl until well combined. Add the lamb and turn to coat in the marinade. Cover and chill in the fridge for two hours. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the sauce, heat three tablespoons of the sunflower oil in a large heavy-based frying pan and cook the sliced onions very gently over a medium-low heat for 15 minutes until softened and lightly browned, stirring occasionally. For the sauce, heat three tablespoons of the sunflower oil in a large heavy-based frying pan and cook the sliced onions very gently over a medium-low heat for 15 minutes until softened and lightly browned, stirring occasionally. While the sliced onions are cooking, put the remaining chopped onion, garlic, chillies, ginger, mustard powder, cumin, coriander, paprika, tumeric, cayenne pepper and cinnamon in a food processor and blend to a purée. While the sliced onions are cooking, put the remaining chopped onion, garlic, chillies, ginger, mustard powder, cumin, coriander, paprika, tumeric, cayenne pepper and cinnamon in a food processor and blend to a purée. Stir the purée into the fried onions. Add two tablespoons of oil and cook together for five minutes, or until thickened and beginning to colour. Remove the mixture from the pan and place into a casserole dish. Stir the purée into the fried onions. Add two tablespoons of oil and cook together for five minutes, or until thickened and beginning to colour. Remove the mixture from the pan and place into a casserole dish. Drain the lamb in a colander and reserve the marinade. Return the frying pan to the heat and add two tablespoons of the remaining oil. Fry the lamb in four or five batches over a medium-high heat, turning occasionally until lightly browned. Add a little extra oil if necessary. Add the lamb to the casserole. Drain the lamb in a colander and reserve the marinade. Return the frying pan to the heat and add two tablespoons of the remaining oil. Fry the lamb in four or five batches over a medium-high heat, turning occasionally until lightly browned. Add a little extra oil if necessary. Add the lamb to the casserole. Pour the reserved marinade and 500ml/17fl oz water into the casserole dish. Add the salt and bay leaves and bring to a simmer. Cover the surface of the curry with a piece of greaseproof paper, then cover with a lid. Cook in the oven for 45 minutes. Pour the reserved marinade and 500ml/17fl oz water into the casserole dish. Add the salt and bay leaves and bring to a simmer. Cover the surface of the curry with a piece of greaseproof paper, then cover with a lid. Cook in the oven for 45 minutes. Remove the casserole from the oven and stir the potato chunks into the curry, re-cover with the greaseproof paper and the lid and continue to cook for a further hour or until the lamb and potatoes are very tender. Season, to taste, with salt. Remove the casserole from the oven and stir the potato chunks into the curry, re-cover with the greaseproof paper and the lid and continue to cook for a further hour or until the lamb and potatoes are very tender. Season, to taste, with salt. Serve with spoonfuls of yogurt, chopped coriander and rice or wamed naan bread. Serve with spoonfuls of yogurt, chopped coriander and rice or wamed naan bread. | {
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"title": "Lamb vindaloo recipe",
"content": "Trim the lamb, discarding any really hard lumps of fat and sinew. Mix the vinegar, vegetable oil and salt in bowl until well combined. Add the lamb and turn to coat in the marinade. Cover and chill in the fridge for two hours.Preheat the oven to 180C/350F/Gas 4.For the sauce, heat three tablespoons of the sunflower oil in a large heavy-based frying pan and cook the sliced onions very gently over a medium-low heat for 15 minutes until softened and lightly browned, stirring occasionally.While the sliced onions are cooking, put the remaining chopped onion, garlic, chillies, ginger, mustard powder, cumin, coriander, paprika, tumeric, cayenne pepper and cinnamon in a food processor and blend to a purée. Stir the purée into the fried onions. Add two tablespoons of oil and cook together for five minutes, or until thickened and beginning to colour. Remove the mixture from the pan and place into a casserole dish.Drain the lamb in a colander and reserve the marinade. Return the frying pan to the heat and add two tablespoons of the remaining oil. Fry the lamb in four or five batches over a medium-high heat, turning occasionally until lightly browned. Add a little extra oil if necessary. Add the lamb to the casserole.Pour the reserved marinade and 500ml/17fl oz water into the casserole dish. Add the salt and bay leaves and bring to a simmer. Cover the surface of the curry with a piece of greaseproof paper, then cover with a lid. Cook in the oven for 45 minutes. Remove the casserole from the oven and stir the potato chunks into the curry, re-cover with the greaseproof paper and the lid and continue to cook for a further hour or until the lamb and potatoes are very tender. Season, to taste, with salt.Serve with spoonfuls of yogurt, chopped coriander and rice or wamed naan bread. Trim the lamb, discarding any really hard lumps of fat and sinew. Mix the vinegar, vegetable oil and salt in bowl until well combined. Add the lamb and turn to coat in the marinade. Cover and chill in the fridge for two hours. Trim the lamb, discarding any really hard lumps of fat and sinew. Mix the vinegar, vegetable oil and salt in bowl until well combined. Add the lamb and turn to coat in the marinade. Cover and chill in the fridge for two hours. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the sauce, heat three tablespoons of the sunflower oil in a large heavy-based frying pan and cook the sliced onions very gently over a medium-low heat for 15 minutes until softened and lightly browned, stirring occasionally. For the sauce, heat three tablespoons of the sunflower oil in a large heavy-based frying pan and cook the sliced onions very gently over a medium-low heat for 15 minutes until softened and lightly browned, stirring occasionally. While the sliced onions are cooking, put the remaining chopped onion, garlic, chillies, ginger, mustard powder, cumin, coriander, paprika, tumeric, cayenne pepper and cinnamon in a food processor and blend to a purée. While the sliced onions are cooking, put the remaining chopped onion, garlic, chillies, ginger, mustard powder, cumin, coriander, paprika, tumeric, cayenne pepper and cinnamon in a food processor and blend to a purée. Stir the purée into the fried onions. Add two tablespoons of oil and cook together for five minutes, or until thickened and beginning to colour. Remove the mixture from the pan and place into a casserole dish. Stir the purée into the fried onions. Add two tablespoons of oil and cook together for five minutes, or until thickened and beginning to colour. Remove the mixture from the pan and place into a casserole dish. Drain the lamb in a colander and reserve the marinade. Return the frying pan to the heat and add two tablespoons of the remaining oil. Fry the lamb in four or five batches over a medium-high heat, turning occasionally until lightly browned. Add a little extra oil if necessary. Add the lamb to the casserole. Drain the lamb in a colander and reserve the marinade. Return the frying pan to the heat and add two tablespoons of the remaining oil. Fry the lamb in four or five batches over a medium-high heat, turning occasionally until lightly browned. Add a little extra oil if necessary. Add the lamb to the casserole. Pour the reserved marinade and 500ml/17fl oz water into the casserole dish. Add the salt and bay leaves and bring to a simmer. Cover the surface of the curry with a piece of greaseproof paper, then cover with a lid. Cook in the oven for 45 minutes. Pour the reserved marinade and 500ml/17fl oz water into the casserole dish. Add the salt and bay leaves and bring to a simmer. Cover the surface of the curry with a piece of greaseproof paper, then cover with a lid. Cook in the oven for 45 minutes. Remove the casserole from the oven and stir the potato chunks into the curry, re-cover with the greaseproof paper and the lid and continue to cook for a further hour or until the lamb and potatoes are very tender. Season, to taste, with salt. Remove the casserole from the oven and stir the potato chunks into the curry, re-cover with the greaseproof paper and the lid and continue to cook for a further hour or until the lamb and potatoes are very tender. Season, to taste, with salt. Serve with spoonfuls of yogurt, chopped coriander and rice or wamed naan bread. Serve with spoonfuls of yogurt, chopped coriander and rice or wamed naan bread."
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} | dffbfff734c5605827ae315e8e1fc30f8ef129da8c28aab8ebf19f7fdda674dd | Lamb madras with chapatis recipe
For the madras curry powder, place all of the curry powder ingredients into a spice grinder and grind to a fine powder. For the lamb madras, season the lamb shanks all over with salt and freshly ground black pepper. Heat the vegetable oil in a large non-stick casserole pan and sear the lamb shanks for 1-2 minutes on all sides, or until golden-brown all over. Remove the lamb shanks from the pan and set aside. Blend the chilli, garlic and ginger in a small food processor to a paste, adding a splash of water if necessary. Place the pan used to cook the lamb back over a high heat and add the onions (add a splash of oil to the pan if it is too dry). Fry for 2-3 minutes, or until softened and starting to colour. Add 2½ tablespoons of the curry powder to the pot along with the garlic, chilli and ginger paste, curry leaves, cardamom and bay leaves. Stir well.Return the lamb shanks to the pan and cover with the chopped tomatoes, beef stock and tamarind juice. Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid simmer over a low heat for 2 hours, or until the lamb is very tender. Meanwhile for the chapatis, sift the flour and salt into a large bowl and gradually mix in enough of the water to form a soft dough (you may not need all of the water). Cover and set aside to rest for 10 minutes.Turn the dough out onto a floured work surface, lightly knead and then divide equally into 12 balls. Roll out each ball as thin as possible. Heat a frying pan over a high heat and add the oil. Cook the chapatis one at a time, frying for 1-2 minutes on both sides or until golden-brown and puffed up. For the fried shallots, dust the sliced shallots in the flour. Heat the vegetable oil in a frying pan over a high heat and fry the shallots for 2-3 minutes, or until golden-brown and crisp. Remove from the oil and drain on kitchen paper. To serve, remove the lamb shanks from the pan and place one on each serving plate. Place the pan back over a high heat and simmer until the liquid has reduced to a thick sauce, enough to coat the back of a spoon. Pour the sauce over the lamb shanks and garnish with the crisp shallots. Serve the chapatis on the side. For the madras curry powder, place all of the curry powder ingredients into a spice grinder and grind to a fine powder. For the madras curry powder, place all of the curry powder ingredients into a spice grinder and grind to a fine powder. For the lamb madras, season the lamb shanks all over with salt and freshly ground black pepper. Heat the vegetable oil in a large non-stick casserole pan and sear the lamb shanks for 1-2 minutes on all sides, or until golden-brown all over. Remove the lamb shanks from the pan and set aside. For the lamb madras, season the lamb shanks all over with salt and freshly ground black pepper. Heat the vegetable oil in a large non-stick casserole pan and sear the lamb shanks for 1-2 minutes on all sides, or until golden-brown all over. Remove the lamb shanks from the pan and set aside. Blend the chilli, garlic and ginger in a small food processor to a paste, adding a splash of water if necessary. Blend the chilli, garlic and ginger in a small food processor to a paste, adding a splash of water if necessary. Place the pan used to cook the lamb back over a high heat and add the onions (add a splash of oil to the pan if it is too dry). Fry for 2-3 minutes, or until softened and starting to colour. Place the pan used to cook the lamb back over a high heat and add the onions (add a splash of oil to the pan if it is too dry). Fry for 2-3 minutes, or until softened and starting to colour. Add 2½ tablespoons of the curry powder to the pot along with the garlic, chilli and ginger paste, curry leaves, cardamom and bay leaves. Stir well. Add 2½ tablespoons of the curry powder to the pot along with the garlic, chilli and ginger paste, curry leaves, cardamom and bay leaves. Stir well. Return the lamb shanks to the pan and cover with the chopped tomatoes, beef stock and tamarind juice. Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid simmer over a low heat for 2 hours, or until the lamb is very tender. Return the lamb shanks to the pan and cover with the chopped tomatoes, beef stock and tamarind juice. Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid simmer over a low heat for 2 hours, or until the lamb is very tender. Meanwhile for the chapatis, sift the flour and salt into a large bowl and gradually mix in enough of the water to form a soft dough (you may not need all of the water). Cover and set aside to rest for 10 minutes. Meanwhile for the chapatis, sift the flour and salt into a large bowl and gradually mix in enough of the water to form a soft dough (you may not need all of the water). Cover and set aside to rest for 10 minutes. Turn the dough out onto a floured work surface, lightly knead and then divide equally into 12 balls. Roll out each ball as thin as possible. Turn the dough out onto a floured work surface, lightly knead and then divide equally into 12 balls. Roll out each ball as thin as possible. Heat a frying pan over a high heat and add the oil. Cook the chapatis one at a time, frying for 1-2 minutes on both sides or until golden-brown and puffed up. Heat a frying pan over a high heat and add the oil. Cook the chapatis one at a time, frying for 1-2 minutes on both sides or until golden-brown and puffed up. For the fried shallots, dust the sliced shallots in the flour. Heat the vegetable oil in a frying pan over a high heat and fry the shallots for 2-3 minutes, or until golden-brown and crisp. Remove from the oil and drain on kitchen paper. For the fried shallots, dust the sliced shallots in the flour. Heat the vegetable oil in a frying pan over a high heat and fry the shallots for 2-3 minutes, or until golden-brown and crisp. Remove from the oil and drain on kitchen paper. To serve, remove the lamb shanks from the pan and place one on each serving plate. Place the pan back over a high heat and simmer until the liquid has reduced to a thick sauce, enough to coat the back of a spoon. Pour the sauce over the lamb shanks and garnish with the crisp shallots. Serve the chapatis on the side. To serve, remove the lamb shanks from the pan and place one on each serving plate. Place the pan back over a high heat and simmer until the liquid has reduced to a thick sauce, enough to coat the back of a spoon. Pour the sauce over the lamb shanks and garnish with the crisp shallots. Serve the chapatis on the side. | {
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"delivery_version": "v1.0",
"title": "Lamb madras with chapatis recipe",
"content": "For the madras curry powder, place all of the curry powder ingredients into a spice grinder and grind to a fine powder. For the lamb madras, season the lamb shanks all over with salt and freshly ground black pepper. Heat the vegetable oil in a large non-stick casserole pan and sear the lamb shanks for 1-2 minutes on all sides, or until golden-brown all over. Remove the lamb shanks from the pan and set aside. Blend the chilli, garlic and ginger in a small food processor to a paste, adding a splash of water if necessary. Place the pan used to cook the lamb back over a high heat and add the onions (add a splash of oil to the pan if it is too dry). Fry for 2-3 minutes, or until softened and starting to colour. Add 2½ tablespoons of the curry powder to the pot along with the garlic, chilli and ginger paste, curry leaves, cardamom and bay leaves. Stir well.Return the lamb shanks to the pan and cover with the chopped tomatoes, beef stock and tamarind juice. Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid simmer over a low heat for 2 hours, or until the lamb is very tender. Meanwhile for the chapatis, sift the flour and salt into a large bowl and gradually mix in enough of the water to form a soft dough (you may not need all of the water). Cover and set aside to rest for 10 minutes.Turn the dough out onto a floured work surface, lightly knead and then divide equally into 12 balls. Roll out each ball as thin as possible. Heat a frying pan over a high heat and add the oil. Cook the chapatis one at a time, frying for 1-2 minutes on both sides or until golden-brown and puffed up. For the fried shallots, dust the sliced shallots in the flour. Heat the vegetable oil in a frying pan over a high heat and fry the shallots for 2-3 minutes, or until golden-brown and crisp. Remove from the oil and drain on kitchen paper. To serve, remove the lamb shanks from the pan and place one on each serving plate. Place the pan back over a high heat and simmer until the liquid has reduced to a thick sauce, enough to coat the back of a spoon. Pour the sauce over the lamb shanks and garnish with the crisp shallots. Serve the chapatis on the side. For the madras curry powder, place all of the curry powder ingredients into a spice grinder and grind to a fine powder. For the madras curry powder, place all of the curry powder ingredients into a spice grinder and grind to a fine powder. For the lamb madras, season the lamb shanks all over with salt and freshly ground black pepper. Heat the vegetable oil in a large non-stick casserole pan and sear the lamb shanks for 1-2 minutes on all sides, or until golden-brown all over. Remove the lamb shanks from the pan and set aside. For the lamb madras, season the lamb shanks all over with salt and freshly ground black pepper. Heat the vegetable oil in a large non-stick casserole pan and sear the lamb shanks for 1-2 minutes on all sides, or until golden-brown all over. Remove the lamb shanks from the pan and set aside. Blend the chilli, garlic and ginger in a small food processor to a paste, adding a splash of water if necessary. Blend the chilli, garlic and ginger in a small food processor to a paste, adding a splash of water if necessary. Place the pan used to cook the lamb back over a high heat and add the onions (add a splash of oil to the pan if it is too dry). Fry for 2-3 minutes, or until softened and starting to colour. Place the pan used to cook the lamb back over a high heat and add the onions (add a splash of oil to the pan if it is too dry). Fry for 2-3 minutes, or until softened and starting to colour. Add 2½ tablespoons of the curry powder to the pot along with the garlic, chilli and ginger paste, curry leaves, cardamom and bay leaves. Stir well. Add 2½ tablespoons of the curry powder to the pot along with the garlic, chilli and ginger paste, curry leaves, cardamom and bay leaves. Stir well. Return the lamb shanks to the pan and cover with the chopped tomatoes, beef stock and tamarind juice. Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid simmer over a low heat for 2 hours, or until the lamb is very tender. Return the lamb shanks to the pan and cover with the chopped tomatoes, beef stock and tamarind juice. Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid simmer over a low heat for 2 hours, or until the lamb is very tender. Meanwhile for the chapatis, sift the flour and salt into a large bowl and gradually mix in enough of the water to form a soft dough (you may not need all of the water). Cover and set aside to rest for 10 minutes. Meanwhile for the chapatis, sift the flour and salt into a large bowl and gradually mix in enough of the water to form a soft dough (you may not need all of the water). Cover and set aside to rest for 10 minutes. Turn the dough out onto a floured work surface, lightly knead and then divide equally into 12 balls. Roll out each ball as thin as possible. Turn the dough out onto a floured work surface, lightly knead and then divide equally into 12 balls. Roll out each ball as thin as possible. Heat a frying pan over a high heat and add the oil. Cook the chapatis one at a time, frying for 1-2 minutes on both sides or until golden-brown and puffed up. Heat a frying pan over a high heat and add the oil. Cook the chapatis one at a time, frying for 1-2 minutes on both sides or until golden-brown and puffed up. For the fried shallots, dust the sliced shallots in the flour. Heat the vegetable oil in a frying pan over a high heat and fry the shallots for 2-3 minutes, or until golden-brown and crisp. Remove from the oil and drain on kitchen paper. For the fried shallots, dust the sliced shallots in the flour. Heat the vegetable oil in a frying pan over a high heat and fry the shallots for 2-3 minutes, or until golden-brown and crisp. Remove from the oil and drain on kitchen paper. To serve, remove the lamb shanks from the pan and place one on each serving plate. Place the pan back over a high heat and simmer until the liquid has reduced to a thick sauce, enough to coat the back of a spoon. Pour the sauce over the lamb shanks and garnish with the crisp shallots. Serve the chapatis on the side. To serve, remove the lamb shanks from the pan and place one on each serving plate. Place the pan back over a high heat and simmer until the liquid has reduced to a thick sauce, enough to coat the back of a spoon. Pour the sauce over the lamb shanks and garnish with the crisp shallots. Serve the chapatis on the side."
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} | 933ca52d0c021a4835a6fba18821baa4b9f0c1c33102faf14c81505b6c1708b5 | Quick sausage casserole with Savoy cabbage pesto recipe
For the sausage casserole, heat the vegetable oil in a wide, shallow ovenproof pan (or flameproof casserole) over a medium heat. Add the bacon and fry until crisp and golden-brown, then remove from the pan and set aside to drain on kitchen paper. Add the sausages to the pan and fry until browned all over, then remove from the pan and set aside to drain with the bacon. Add the onion, garlic, carrot and celery to the pan and fry for 5-6 minutes, stirring regularly, until softened. Add the beans, vinegar and sugar and increase the heat to high. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes, or until the volume of liquid has reduced by half. Pour in the wine and the stock and add the bay leaves. Return the bacon and sausages to the casserole. Slice the inner Savoy cabbage leaves (from the pesto ingredients) and stir them into the stew. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering, and simmer for 10-12 minutes, or until the volume of liquid has reduced by about half, and the casserole has thickened. For the pesto, finely chop the remaining Savoy cabbage leaves and put a small handful in a food processor. Add the parsley, Parmesan, pine nuts, garlic and half of the olive oil and blend to a rough paste. Add more oil as necessary to loosen the mixture, pulsing the pesto as you add the oil. Transfer the pesto to a jug and season, to taste, with salt and freshly ground black pepper. Blend the bread, lemon zest and the remaining chopped cabbage leaves in the food processor.Preheat the grill to a medium setting. When the casserole has cooked, drizzle the pesto all over the surface, then sprinkle over the breadcrumb mixture. Drizzle the breadcrumb mixture with a little olive oil. Transfer the casserole to the grill and grill until the crust is toasted and golden-brown. Serve immediately. For the sausage casserole, heat the vegetable oil in a wide, shallow ovenproof pan (or flameproof casserole) over a medium heat. Add the bacon and fry until crisp and golden-brown, then remove from the pan and set aside to drain on kitchen paper. For the sausage casserole, heat the vegetable oil in a wide, shallow ovenproof pan (or flameproof casserole) over a medium heat. Add the bacon and fry until crisp and golden-brown, then remove from the pan and set aside to drain on kitchen paper. Add the sausages to the pan and fry until browned all over, then remove from the pan and set aside to drain with the bacon. Add the sausages to the pan and fry until browned all over, then remove from the pan and set aside to drain with the bacon. Add the onion, garlic, carrot and celery to the pan and fry for 5-6 minutes, stirring regularly, until softened. Add the onion, garlic, carrot and celery to the pan and fry for 5-6 minutes, stirring regularly, until softened. Add the beans, vinegar and sugar and increase the heat to high. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes, or until the volume of liquid has reduced by half. Add the beans, vinegar and sugar and increase the heat to high. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes, or until the volume of liquid has reduced by half. Pour in the wine and the stock and add the bay leaves. Return the bacon and sausages to the casserole. Slice the inner Savoy cabbage leaves (from the pesto ingredients) and stir them into the stew. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering, and simmer for 10-12 minutes, or until the volume of liquid has reduced by about half, and the casserole has thickened. Pour in the wine and the stock and add the bay leaves. Return the bacon and sausages to the casserole. Slice the inner Savoy cabbage leaves (from the pesto ingredients) and stir them into the stew. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering, and simmer for 10-12 minutes, or until the volume of liquid has reduced by about half, and the casserole has thickened. For the pesto, finely chop the remaining Savoy cabbage leaves and put a small handful in a food processor. Add the parsley, Parmesan, pine nuts, garlic and half of the olive oil and blend to a rough paste. Add more oil as necessary to loosen the mixture, pulsing the pesto as you add the oil. For the pesto, finely chop the remaining Savoy cabbage leaves and put a small handful in a food processor. Add the parsley, Parmesan, pine nuts, garlic and half of the olive oil and blend to a rough paste. Add more oil as necessary to loosen the mixture, pulsing the pesto as you add the oil. Transfer the pesto to a jug and season, to taste, with salt and freshly ground black pepper. Transfer the pesto to a jug and season, to taste, with salt and freshly ground black pepper. Blend the bread, lemon zest and the remaining chopped cabbage leaves in the food processor. Blend the bread, lemon zest and the remaining chopped cabbage leaves in the food processor. Preheat the grill to a medium setting. When the casserole has cooked, drizzle the pesto all over the surface, then sprinkle over the breadcrumb mixture. Drizzle the breadcrumb mixture with a little olive oil. Transfer the casserole to the grill and grill until the crust is toasted and golden-brown. Serve immediately. Preheat the grill to a medium setting. When the casserole has cooked, drizzle the pesto all over the surface, then sprinkle over the breadcrumb mixture. Drizzle the breadcrumb mixture with a little olive oil. Transfer the casserole to the grill and grill until the crust is toasted and golden-brown. Serve immediately. | {
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"title": "Quick sausage casserole with Savoy cabbage pesto recipe",
"content": "For the sausage casserole, heat the vegetable oil in a wide, shallow ovenproof pan (or flameproof casserole) over a medium heat. Add the bacon and fry until crisp and golden-brown, then remove from the pan and set aside to drain on kitchen paper. Add the sausages to the pan and fry until browned all over, then remove from the pan and set aside to drain with the bacon. Add the onion, garlic, carrot and celery to the pan and fry for 5-6 minutes, stirring regularly, until softened. Add the beans, vinegar and sugar and increase the heat to high. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes, or until the volume of liquid has reduced by half. Pour in the wine and the stock and add the bay leaves. Return the bacon and sausages to the casserole. Slice the inner Savoy cabbage leaves (from the pesto ingredients) and stir them into the stew. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering, and simmer for 10-12 minutes, or until the volume of liquid has reduced by about half, and the casserole has thickened. For the pesto, finely chop the remaining Savoy cabbage leaves and put a small handful in a food processor. Add the parsley, Parmesan, pine nuts, garlic and half of the olive oil and blend to a rough paste. Add more oil as necessary to loosen the mixture, pulsing the pesto as you add the oil. Transfer the pesto to a jug and season, to taste, with salt and freshly ground black pepper. Blend the bread, lemon zest and the remaining chopped cabbage leaves in the food processor.Preheat the grill to a medium setting. When the casserole has cooked, drizzle the pesto all over the surface, then sprinkle over the breadcrumb mixture. Drizzle the breadcrumb mixture with a little olive oil. Transfer the casserole to the grill and grill until the crust is toasted and golden-brown. Serve immediately. For the sausage casserole, heat the vegetable oil in a wide, shallow ovenproof pan (or flameproof casserole) over a medium heat. Add the bacon and fry until crisp and golden-brown, then remove from the pan and set aside to drain on kitchen paper. For the sausage casserole, heat the vegetable oil in a wide, shallow ovenproof pan (or flameproof casserole) over a medium heat. Add the bacon and fry until crisp and golden-brown, then remove from the pan and set aside to drain on kitchen paper. Add the sausages to the pan and fry until browned all over, then remove from the pan and set aside to drain with the bacon. Add the sausages to the pan and fry until browned all over, then remove from the pan and set aside to drain with the bacon. Add the onion, garlic, carrot and celery to the pan and fry for 5-6 minutes, stirring regularly, until softened. Add the onion, garlic, carrot and celery to the pan and fry for 5-6 minutes, stirring regularly, until softened. Add the beans, vinegar and sugar and increase the heat to high. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes, or until the volume of liquid has reduced by half. Add the beans, vinegar and sugar and increase the heat to high. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 4-5 minutes, or until the volume of liquid has reduced by half. Pour in the wine and the stock and add the bay leaves. Return the bacon and sausages to the casserole. Slice the inner Savoy cabbage leaves (from the pesto ingredients) and stir them into the stew. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering, and simmer for 10-12 minutes, or until the volume of liquid has reduced by about half, and the casserole has thickened. Pour in the wine and the stock and add the bay leaves. Return the bacon and sausages to the casserole. Slice the inner Savoy cabbage leaves (from the pesto ingredients) and stir them into the stew. Stir well and bring the mixture to the boil, then reduce the heat until the mixture is simmering, and simmer for 10-12 minutes, or until the volume of liquid has reduced by about half, and the casserole has thickened. For the pesto, finely chop the remaining Savoy cabbage leaves and put a small handful in a food processor. Add the parsley, Parmesan, pine nuts, garlic and half of the olive oil and blend to a rough paste. Add more oil as necessary to loosen the mixture, pulsing the pesto as you add the oil. For the pesto, finely chop the remaining Savoy cabbage leaves and put a small handful in a food processor. Add the parsley, Parmesan, pine nuts, garlic and half of the olive oil and blend to a rough paste. Add more oil as necessary to loosen the mixture, pulsing the pesto as you add the oil. Transfer the pesto to a jug and season, to taste, with salt and freshly ground black pepper. Transfer the pesto to a jug and season, to taste, with salt and freshly ground black pepper. Blend the bread, lemon zest and the remaining chopped cabbage leaves in the food processor. Blend the bread, lemon zest and the remaining chopped cabbage leaves in the food processor. Preheat the grill to a medium setting. When the casserole has cooked, drizzle the pesto all over the surface, then sprinkle over the breadcrumb mixture. Drizzle the breadcrumb mixture with a little olive oil. Transfer the casserole to the grill and grill until the crust is toasted and golden-brown. Serve immediately. Preheat the grill to a medium setting. When the casserole has cooked, drizzle the pesto all over the surface, then sprinkle over the breadcrumb mixture. Drizzle the breadcrumb mixture with a little olive oil. Transfer the casserole to the grill and grill until the crust is toasted and golden-brown. Serve immediately."
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} | 1801152e9a515f22baa0b013bbc49a787e3a867e4861869132f160a9a33998e0 | Sausages in a red wine sauce with Duchess potatoes recipe
For the Duchess potatoes, preheat the oven to 220C/425F/Gas 7.Arrange a bed of salt on a baking tray. Place the potatoes on the salt and bake in the oven for an hour.For the sausages in red wine sauce, preheat the oven to 180C/350F/Gas 4.Heat the dripping in a casserole with a lid. Add the sausages and fry them to colour well all round and then remove from the pan.Add the leek and onion to the pan and fry gently to colour them. Add the tomatoes, garlic, thyme, bay leaf, wine and stock.Bring to the boil and add the sausages back in, place a lid on and put in the oven for 30 minutes.Remove from the oven and remove the sausages and keep them warm. Remove the thyme and the bay leaf and discard. Heat the dish on the hob to reduce the sauce to a thicker consistency.Blend the sauce using a hand-blender and then pass it through a fine metal sieve to make it smooth. Set aside and keep warm.Heat a frying pan and add half of the butter and one tablespoon of oil and add the mushrooms. Fry until lightly coloured, then add the ham and fry to colour it too. Remove the ham and mushrooms from the pan and drain on kitchen paper.Add the rest of the butter and the oil to the pan and heat. Once hot, add the bread and cook until golden-brown, then add it to the mushrooms and ham.To finish the Duchess potatoes, cut the potatoes in half and scoop out the middles, then pass through a potato ricer into a clean bowl.Beat in the egg yolks and apple purée. Season with a little nutmeg, salt and pepper.Preheat the grill to high and line a baking tray with non-stick baking paper.Put the potato mixture into a piping bag fitted with a star-shaped nozzle. Pipe a border of the potato around the edge of each serving plate. Put the plates under the grill to dry slightly.Beat egg with a little water, then brush over the potato border, then colour quickly under the grill.To serve, share the sausages between the plates, placing them in the middle of the potato border, pour the sauce over the sausages, sprinkle with chopped parsley and serve with Duchess potatoes around the edge of the plate. For the Duchess potatoes, preheat the oven to 220C/425F/Gas 7. For the Duchess potatoes, preheat the oven to 220C/425F/Gas 7. Arrange a bed of salt on a baking tray. Place the potatoes on the salt and bake in the oven for an hour. Arrange a bed of salt on a baking tray. Place the potatoes on the salt and bake in the oven for an hour. For the sausages in red wine sauce, preheat the oven to 180C/350F/Gas 4. For the sausages in red wine sauce, preheat the oven to 180C/350F/Gas 4. Heat the dripping in a casserole with a lid. Add the sausages and fry them to colour well all round and then remove from the pan. Heat the dripping in a casserole with a lid. Add the sausages and fry them to colour well all round and then remove from the pan. Add the leek and onion to the pan and fry gently to colour them. Add the tomatoes, garlic, thyme, bay leaf, wine and stock. Add the leek and onion to the pan and fry gently to colour them. Add the tomatoes, garlic, thyme, bay leaf, wine and stock. Bring to the boil and add the sausages back in, place a lid on and put in the oven for 30 minutes. Bring to the boil and add the sausages back in, place a lid on and put in the oven for 30 minutes. Remove from the oven and remove the sausages and keep them warm. Remove the thyme and the bay leaf and discard. Heat the dish on the hob to reduce the sauce to a thicker consistency. Remove from the oven and remove the sausages and keep them warm. Remove the thyme and the bay leaf and discard. Heat the dish on the hob to reduce the sauce to a thicker consistency. Blend the sauce using a hand-blender and then pass it through a fine metal sieve to make it smooth. Set aside and keep warm. Blend the sauce using a hand-blender and then pass it through a fine metal sieve to make it smooth. Set aside and keep warm. Heat a frying pan and add half of the butter and one tablespoon of oil and add the mushrooms. Fry until lightly coloured, then add the ham and fry to colour it too. Remove the ham and mushrooms from the pan and drain on kitchen paper. Heat a frying pan and add half of the butter and one tablespoon of oil and add the mushrooms. Fry until lightly coloured, then add the ham and fry to colour it too. Remove the ham and mushrooms from the pan and drain on kitchen paper. Add the rest of the butter and the oil to the pan and heat. Once hot, add the bread and cook until golden-brown, then add it to the mushrooms and ham. Add the rest of the butter and the oil to the pan and heat. Once hot, add the bread and cook until golden-brown, then add it to the mushrooms and ham. To finish the Duchess potatoes, cut the potatoes in half and scoop out the middles, then pass through a potato ricer into a clean bowl. To finish the Duchess potatoes, cut the potatoes in half and scoop out the middles, then pass through a potato ricer into a clean bowl. Beat in the egg yolks and apple purée. Season with a little nutmeg, salt and pepper. Beat in the egg yolks and apple purée. Season with a little nutmeg, salt and pepper. Preheat the grill to high and line a baking tray with non-stick baking paper. Preheat the grill to high and line a baking tray with non-stick baking paper. Put the potato mixture into a piping bag fitted with a star-shaped nozzle. Pipe a border of the potato around the edge of each serving plate. Put the plates under the grill to dry slightly. Put the potato mixture into a piping bag fitted with a star-shaped nozzle. Pipe a border of the potato around the edge of each serving plate. Put the plates under the grill to dry slightly. Beat egg with a little water, then brush over the potato border, then colour quickly under the grill. Beat egg with a little water, then brush over the potato border, then colour quickly under the grill. To serve, share the sausages between the plates, placing them in the middle of the potato border, pour the sauce over the sausages, sprinkle with chopped parsley and serve with Duchess potatoes around the edge of the plate. To serve, share the sausages between the plates, placing them in the middle of the potato border, pour the sauce over the sausages, sprinkle with chopped parsley and serve with Duchess potatoes around the edge of the plate. | {
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"title": "Sausages in a red wine sauce with Duchess potatoes recipe",
"content": "For the Duchess potatoes, preheat the oven to 220C/425F/Gas 7.Arrange a bed of salt on a baking tray. Place the potatoes on the salt and bake in the oven for an hour.For the sausages in red wine sauce, preheat the oven to 180C/350F/Gas 4.Heat the dripping in a casserole with a lid. Add the sausages and fry them to colour well all round and then remove from the pan.Add the leek and onion to the pan and fry gently to colour them. Add the tomatoes, garlic, thyme, bay leaf, wine and stock.Bring to the boil and add the sausages back in, place a lid on and put in the oven for 30 minutes.Remove from the oven and remove the sausages and keep them warm. Remove the thyme and the bay leaf and discard. Heat the dish on the hob to reduce the sauce to a thicker consistency.Blend the sauce using a hand-blender and then pass it through a fine metal sieve to make it smooth. Set aside and keep warm.Heat a frying pan and add half of the butter and one tablespoon of oil and add the mushrooms. Fry until lightly coloured, then add the ham and fry to colour it too. Remove the ham and mushrooms from the pan and drain on kitchen paper.Add the rest of the butter and the oil to the pan and heat. Once hot, add the bread and cook until golden-brown, then add it to the mushrooms and ham.To finish the Duchess potatoes, cut the potatoes in half and scoop out the middles, then pass through a potato ricer into a clean bowl.Beat in the egg yolks and apple purée. Season with a little nutmeg, salt and pepper.Preheat the grill to high and line a baking tray with non-stick baking paper.Put the potato mixture into a piping bag fitted with a star-shaped nozzle. Pipe a border of the potato around the edge of each serving plate. Put the plates under the grill to dry slightly.Beat egg with a little water, then brush over the potato border, then colour quickly under the grill.To serve, share the sausages between the plates, placing them in the middle of the potato border, pour the sauce over the sausages, sprinkle with chopped parsley and serve with Duchess potatoes around the edge of the plate. For the Duchess potatoes, preheat the oven to 220C/425F/Gas 7. For the Duchess potatoes, preheat the oven to 220C/425F/Gas 7. Arrange a bed of salt on a baking tray. Place the potatoes on the salt and bake in the oven for an hour. Arrange a bed of salt on a baking tray. Place the potatoes on the salt and bake in the oven for an hour. For the sausages in red wine sauce, preheat the oven to 180C/350F/Gas 4. For the sausages in red wine sauce, preheat the oven to 180C/350F/Gas 4. Heat the dripping in a casserole with a lid. Add the sausages and fry them to colour well all round and then remove from the pan. Heat the dripping in a casserole with a lid. Add the sausages and fry them to colour well all round and then remove from the pan. Add the leek and onion to the pan and fry gently to colour them. Add the tomatoes, garlic, thyme, bay leaf, wine and stock. Add the leek and onion to the pan and fry gently to colour them. Add the tomatoes, garlic, thyme, bay leaf, wine and stock. Bring to the boil and add the sausages back in, place a lid on and put in the oven for 30 minutes. Bring to the boil and add the sausages back in, place a lid on and put in the oven for 30 minutes. Remove from the oven and remove the sausages and keep them warm. Remove the thyme and the bay leaf and discard. Heat the dish on the hob to reduce the sauce to a thicker consistency. Remove from the oven and remove the sausages and keep them warm. Remove the thyme and the bay leaf and discard. Heat the dish on the hob to reduce the sauce to a thicker consistency. Blend the sauce using a hand-blender and then pass it through a fine metal sieve to make it smooth. Set aside and keep warm. Blend the sauce using a hand-blender and then pass it through a fine metal sieve to make it smooth. Set aside and keep warm. Heat a frying pan and add half of the butter and one tablespoon of oil and add the mushrooms. Fry until lightly coloured, then add the ham and fry to colour it too. Remove the ham and mushrooms from the pan and drain on kitchen paper. Heat a frying pan and add half of the butter and one tablespoon of oil and add the mushrooms. Fry until lightly coloured, then add the ham and fry to colour it too. Remove the ham and mushrooms from the pan and drain on kitchen paper. Add the rest of the butter and the oil to the pan and heat. Once hot, add the bread and cook until golden-brown, then add it to the mushrooms and ham. Add the rest of the butter and the oil to the pan and heat. Once hot, add the bread and cook until golden-brown, then add it to the mushrooms and ham. To finish the Duchess potatoes, cut the potatoes in half and scoop out the middles, then pass through a potato ricer into a clean bowl. To finish the Duchess potatoes, cut the potatoes in half and scoop out the middles, then pass through a potato ricer into a clean bowl. Beat in the egg yolks and apple purée. Season with a little nutmeg, salt and pepper. Beat in the egg yolks and apple purée. Season with a little nutmeg, salt and pepper. Preheat the grill to high and line a baking tray with non-stick baking paper. Preheat the grill to high and line a baking tray with non-stick baking paper. Put the potato mixture into a piping bag fitted with a star-shaped nozzle. Pipe a border of the potato around the edge of each serving plate. Put the plates under the grill to dry slightly. Put the potato mixture into a piping bag fitted with a star-shaped nozzle. Pipe a border of the potato around the edge of each serving plate. Put the plates under the grill to dry slightly. Beat egg with a little water, then brush over the potato border, then colour quickly under the grill. Beat egg with a little water, then brush over the potato border, then colour quickly under the grill. To serve, share the sausages between the plates, placing them in the middle of the potato border, pour the sauce over the sausages, sprinkle with chopped parsley and serve with Duchess potatoes around the edge of the plate. To serve, share the sausages between the plates, placing them in the middle of the potato border, pour the sauce over the sausages, sprinkle with chopped parsley and serve with Duchess potatoes around the edge of the plate."
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} | 76cc484782511c9eefa31d00e87d0a8dcbc123f9f6d777b540fba4adc5e6b652 | Whole fish cooked in a banana leaf with mango chutney recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whole_fish_cooked_in_a_01738_16x9.jpg Make fish special by cooking it in a banana leaf, and serve with a fast, flavourful chutney. 2 whole fresh fish (preferably sea bass or rainbow trout) weighing approximately 300g/10½oz each, gutted 1 spring onion, thinly slicedlarge handful coriander stalks2 x banana leaves or 2 large sheets of foilfine sea salt, to season 2 whole fresh fish (preferably sea bass or rainbow trout) weighing approximately 300g/10½oz each, gutted 1 spring onion, thinly sliced large handful coriander stalks 2 x banana leaves or 2 large sheets of foil fine sea salt, to season 3 garlic cloves, left whole½ red onion, choppedlarge handful coriander leaves, finely chopped6 small green mangoes (or 2 large mangoes), peeled and thinly sliced1 lemon, zest only1 tbsp mustard seed oil½ cucumber, finely choppedpinch of sugar 3 garlic cloves, left whole ½ red onion, chopped large handful coriander leaves, finely chopped 6 small green mangoes (or 2 large mangoes), peeled and thinly sliced 1 lemon, zest only 1 tbsp mustard seed oil ½ cucumber, finely chopped pinch of sugar Method The fish can be cooked on the barbecue or in the oven. If cooking in the oven, preheat the oven to its highest temperature.Stuff the fish with the onion and coriander stalks and season with sea salt. Wrap each fish in a banana leaf (or foil). Put on a tray and cook in the oven or on the barbecue for 12 minutes.Meanwhile, for the chutney burn the garlic cloves in their skins on an open flame to chargrill them. When cool enough to handle, remove the garlic from their skins and finely chop. Mix the onion, garlic, coriander, mango, lemon zest and mustard seed oil. Add the cucumber, crush it and mix to combine it into the chutney. Season with salt. Serve the fish in the banana leaf with the chutney on the side. The fish can be cooked on the barbecue or in the oven. If cooking in the oven, preheat the oven to its highest temperature. The fish can be cooked on the barbecue or in the oven. If cooking in the oven, preheat the oven to its highest temperature. Stuff the fish with the onion and coriander stalks and season with sea salt. Wrap each fish in a banana leaf (or foil). Put on a tray and cook in the oven or on the barbecue for 12 minutes. Stuff the fish with the onion and coriander stalks and season with sea salt. Wrap each fish in a banana leaf (or foil). Put on a tray and cook in the oven or on the barbecue for 12 minutes. Meanwhile, for the chutney burn the garlic cloves in their skins on an open flame to chargrill them. When cool enough to handle, remove the garlic from their skins and finely chop. Meanwhile, for the chutney burn the garlic cloves in their skins on an open flame to chargrill them. When cool enough to handle, remove the garlic from their skins and finely chop. Mix the onion, garlic, coriander, mango, lemon zest and mustard seed oil. Add the cucumber, crush it and mix to combine it into the chutney. Season with salt. Mix the onion, garlic, coriander, mango, lemon zest and mustard seed oil. Add the cucumber, crush it and mix to combine it into the chutney. Season with salt. Serve the fish in the banana leaf with the chutney on the side. Serve the fish in the banana leaf with the chutney on the side. | {
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"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whole_fish_cooked_in_a_01738_16x9.jpg Make fish special by cooking it in a banana leaf, and serve with a fast, flavourful chutney. 2 whole fresh fish (preferably sea bass or rainbow trout) weighing approximately 300g/10½oz each, gutted 1 spring onion, thinly slicedlarge handful coriander stalks2 x banana leaves or 2 large sheets of foilfine sea salt, to season 2 whole fresh fish (preferably sea bass or rainbow trout) weighing approximately 300g/10½oz each, gutted 1 spring onion, thinly sliced large handful coriander stalks 2 x banana leaves or 2 large sheets of foil fine sea salt, to season 3 garlic cloves, left whole½ red onion, choppedlarge handful coriander leaves, finely chopped6 small green mangoes (or 2 large mangoes), peeled and thinly sliced1 lemon, zest only1 tbsp mustard seed oil½ cucumber, finely choppedpinch of sugar 3 garlic cloves, left whole ½ red onion, chopped large handful coriander leaves, finely chopped 6 small green mangoes (or 2 large mangoes), peeled and thinly sliced 1 lemon, zest only 1 tbsp mustard seed oil ½ cucumber, finely chopped pinch of sugar Method The fish can be cooked on the barbecue or in the oven. If cooking in the oven, preheat the oven to its highest temperature.Stuff the fish with the onion and coriander stalks and season with sea salt. Wrap each fish in a banana leaf (or foil). Put on a tray and cook in the oven or on the barbecue for 12 minutes.Meanwhile, for the chutney burn the garlic cloves in their skins on an open flame to chargrill them. When cool enough to handle, remove the garlic from their skins and finely chop. Mix the onion, garlic, coriander, mango, lemon zest and mustard seed oil. Add the cucumber, crush it and mix to combine it into the chutney. Season with salt. Serve the fish in the banana leaf with the chutney on the side. The fish can be cooked on the barbecue or in the oven. If cooking in the oven, preheat the oven to its highest temperature. The fish can be cooked on the barbecue or in the oven. If cooking in the oven, preheat the oven to its highest temperature. Stuff the fish with the onion and coriander stalks and season with sea salt. Wrap each fish in a banana leaf (or foil). Put on a tray and cook in the oven or on the barbecue for 12 minutes. Stuff the fish with the onion and coriander stalks and season with sea salt. Wrap each fish in a banana leaf (or foil). Put on a tray and cook in the oven or on the barbecue for 12 minutes. Meanwhile, for the chutney burn the garlic cloves in their skins on an open flame to chargrill them. When cool enough to handle, remove the garlic from their skins and finely chop. Meanwhile, for the chutney burn the garlic cloves in their skins on an open flame to chargrill them. When cool enough to handle, remove the garlic from their skins and finely chop. Mix the onion, garlic, coriander, mango, lemon zest and mustard seed oil. Add the cucumber, crush it and mix to combine it into the chutney. Season with salt. Mix the onion, garlic, coriander, mango, lemon zest and mustard seed oil. Add the cucumber, crush it and mix to combine it into the chutney. Season with salt. Serve the fish in the banana leaf with the chutney on the side. Serve the fish in the banana leaf with the chutney on the side."
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} | 4c52673a3a8171ca9cac6f38fab0d397898d7cff515300f6769a0eb1c7f8c6dc | Hot honey pork chops with garlic potatoes recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_honey_pork_chops_12478_16x9.jpg Hot honey garlic pork chops make the perfect midweek meal. Serve with crispy potatoes and a dressed salad. 4 pork chops 800g/1lb 12oz potatoes (Maris Piper or King Edward), chopped into 2cm/¾in cubes6 tbsp olive oil3–4 thyme sprigs4 garlic cloves, bashed with the palm of your hand3 tbsp cider vinegar6 tbsp runny honey1 tsp dark soy sauce½ tsp chilli flakes (or more if you like a kick)1 tsp wholegrain mustard100g/3½oz watercresssalt and freshly ground black pepper 4 pork chops 800g/1lb 12oz potatoes (Maris Piper or King Edward), chopped into 2cm/¾in cubes 6 tbsp olive oil 3–4 thyme sprigs 4 garlic cloves, bashed with the palm of your hand 3 tbsp cider vinegar 6 tbsp runny honey 1 tsp dark soy sauce ½ tsp chilli flakes (or more if you like a kick) 1 tsp wholegrain mustard 100g/3½oz watercress salt and freshly ground black pepper Method Add a large baking tray to the oven and preheat to 210C/190C Fan/Gas 6½. Rinse the potatoes to remove some starch, then pat dry with kitchen towel. Transfer the potatoes to a clean, large bowl, then add some black pepper and 2 tablespoons of the oil. Spread out onto the preheated baking tray and roast for 15–20 minutes.Meanwhile, combine the thyme, 2 garlic cloves, 2 tablespoons cider vinegar, 2 tablespoons of the oil and a pinch of salt and pepper in a bowl to make a marinade. Mix well, then coat the pork chops and allow to marinate at room temperature for 15–20 minutes. After the potatoes have roasted for 20 minutes, remove from the oven, shake and turn them to avoid sticking to the tray. Using a garlic press, crush the 2 remaining garlic cloves over the potatoes and season with salt. Give them another mix, then return to the oven for a final 5–10 minutes until golden and crisp.Add 1 tablespoon of the oil and the chops to a frying pan. Turn the heat to high and cook for 3–5 minutes. Add any leftover marinade to the pan at this point, too. Turn the chops over and cook for another 3–5 minutes until cooked through. Turn off the heat and add in 5 tablespoons of the honey, the soy sauce and chilli flakes. Turn the chops in the honey glaze, then take out of the pan and let them rest.Make a simple dressing by combining the mustard, remaining oil, remaining vinegar and remaining honey in a large bowl, with a little salt and pepper. Toss through the watercress.Serve the pork chops alongside the dressed watercress, potatoes and a drizzle of hot honey glaze. Add a large baking tray to the oven and preheat to 210C/190C Fan/Gas 6½. Rinse the potatoes to remove some starch, then pat dry with kitchen towel. Transfer the potatoes to a clean, large bowl, then add some black pepper and 2 tablespoons of the oil. Spread out onto the preheated baking tray and roast for 15–20 minutes. Add a large baking tray to the oven and preheat to 210C/190C Fan/Gas 6½. Rinse the potatoes to remove some starch, then pat dry with kitchen towel. Transfer the potatoes to a clean, large bowl, then add some black pepper and 2 tablespoons of the oil. Spread out onto the preheated baking tray and roast for 15–20 minutes. Meanwhile, combine the thyme, 2 garlic cloves, 2 tablespoons cider vinegar, 2 tablespoons of the oil and a pinch of salt and pepper in a bowl to make a marinade. Mix well, then coat the pork chops and allow to marinate at room temperature for 15–20 minutes. Meanwhile, combine the thyme, 2 garlic cloves, 2 tablespoons cider vinegar, 2 tablespoons of the oil and a pinch of salt and pepper in a bowl to make a marinade. Mix well, then coat the pork chops and allow to marinate at room temperature for 15–20 minutes. After the potatoes have roasted for 20 minutes, remove from the oven, shake and turn them to avoid sticking to the tray. Using a garlic press, crush the 2 remaining garlic cloves over the potatoes and season with salt. Give them another mix, then return to the oven for a final 5–10 minutes until golden and crisp. After the potatoes have roasted for 20 minutes, remove from the oven, shake and turn them to avoid sticking to the tray. Using a garlic press, crush the 2 remaining garlic cloves over the potatoes and season with salt. Give them another mix, then return to the oven for a final 5–10 minutes until golden and crisp. Add 1 tablespoon of the oil and the chops to a frying pan. Turn the heat to high and cook for 3–5 minutes. Add any leftover marinade to the pan at this point, too. Add 1 tablespoon of the oil and the chops to a frying pan. Turn the heat to high and cook for 3–5 minutes. Add any leftover marinade to the pan at this point, too. Turn the chops over and cook for another 3–5 minutes until cooked through. Turn off the heat and add in 5 tablespoons of the honey, the soy sauce and chilli flakes. Turn the chops in the honey glaze, then take out of the pan and let them rest. Turn the chops over and cook for another 3–5 minutes until cooked through. Turn off the heat and add in 5 tablespoons of the honey, the soy sauce and chilli flakes. Turn the chops in the honey glaze, then take out of the pan and let them rest. Make a simple dressing by combining the mustard, remaining oil, remaining vinegar and remaining honey in a large bowl, with a little salt and pepper. Toss through the watercress. Make a simple dressing by combining the mustard, remaining oil, remaining vinegar and remaining honey in a large bowl, with a little salt and pepper. Toss through the watercress. Serve the pork chops alongside the dressed watercress, potatoes and a drizzle of hot honey glaze. Serve the pork chops alongside the dressed watercress, potatoes and a drizzle of hot honey glaze. Recipe tips The pork chops can be marinated ahead of time and left in the fridge overnight. | {
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"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_honey_pork_chops_12478_16x9.jpg Hot honey garlic pork chops make the perfect midweek meal. Serve with crispy potatoes and a dressed salad. 4 pork chops 800g/1lb 12oz potatoes (Maris Piper or King Edward), chopped into 2cm/¾in cubes6 tbsp olive oil3–4 thyme sprigs4 garlic cloves, bashed with the palm of your hand3 tbsp cider vinegar6 tbsp runny honey1 tsp dark soy sauce½ tsp chilli flakes (or more if you like a kick)1 tsp wholegrain mustard100g/3½oz watercresssalt and freshly ground black pepper 4 pork chops 800g/1lb 12oz potatoes (Maris Piper or King Edward), chopped into 2cm/¾in cubes 6 tbsp olive oil 3–4 thyme sprigs 4 garlic cloves, bashed with the palm of your hand 3 tbsp cider vinegar 6 tbsp runny honey 1 tsp dark soy sauce ½ tsp chilli flakes (or more if you like a kick) 1 tsp wholegrain mustard 100g/3½oz watercress salt and freshly ground black pepper Method Add a large baking tray to the oven and preheat to 210C/190C Fan/Gas 6½. Rinse the potatoes to remove some starch, then pat dry with kitchen towel. Transfer the potatoes to a clean, large bowl, then add some black pepper and 2 tablespoons of the oil. Spread out onto the preheated baking tray and roast for 15–20 minutes.Meanwhile, combine the thyme, 2 garlic cloves, 2 tablespoons cider vinegar, 2 tablespoons of the oil and a pinch of salt and pepper in a bowl to make a marinade. Mix well, then coat the pork chops and allow to marinate at room temperature for 15–20 minutes. After the potatoes have roasted for 20 minutes, remove from the oven, shake and turn them to avoid sticking to the tray. Using a garlic press, crush the 2 remaining garlic cloves over the potatoes and season with salt. Give them another mix, then return to the oven for a final 5–10 minutes until golden and crisp.Add 1 tablespoon of the oil and the chops to a frying pan. Turn the heat to high and cook for 3–5 minutes. Add any leftover marinade to the pan at this point, too. Turn the chops over and cook for another 3–5 minutes until cooked through. Turn off the heat and add in 5 tablespoons of the honey, the soy sauce and chilli flakes. Turn the chops in the honey glaze, then take out of the pan and let them rest.Make a simple dressing by combining the mustard, remaining oil, remaining vinegar and remaining honey in a large bowl, with a little salt and pepper. Toss through the watercress.Serve the pork chops alongside the dressed watercress, potatoes and a drizzle of hot honey glaze. Add a large baking tray to the oven and preheat to 210C/190C Fan/Gas 6½. Rinse the potatoes to remove some starch, then pat dry with kitchen towel. Transfer the potatoes to a clean, large bowl, then add some black pepper and 2 tablespoons of the oil. Spread out onto the preheated baking tray and roast for 15–20 minutes. Add a large baking tray to the oven and preheat to 210C/190C Fan/Gas 6½. Rinse the potatoes to remove some starch, then pat dry with kitchen towel. Transfer the potatoes to a clean, large bowl, then add some black pepper and 2 tablespoons of the oil. Spread out onto the preheated baking tray and roast for 15–20 minutes. Meanwhile, combine the thyme, 2 garlic cloves, 2 tablespoons cider vinegar, 2 tablespoons of the oil and a pinch of salt and pepper in a bowl to make a marinade. Mix well, then coat the pork chops and allow to marinate at room temperature for 15–20 minutes. Meanwhile, combine the thyme, 2 garlic cloves, 2 tablespoons cider vinegar, 2 tablespoons of the oil and a pinch of salt and pepper in a bowl to make a marinade. Mix well, then coat the pork chops and allow to marinate at room temperature for 15–20 minutes. After the potatoes have roasted for 20 minutes, remove from the oven, shake and turn them to avoid sticking to the tray. Using a garlic press, crush the 2 remaining garlic cloves over the potatoes and season with salt. Give them another mix, then return to the oven for a final 5–10 minutes until golden and crisp. After the potatoes have roasted for 20 minutes, remove from the oven, shake and turn them to avoid sticking to the tray. Using a garlic press, crush the 2 remaining garlic cloves over the potatoes and season with salt. Give them another mix, then return to the oven for a final 5–10 minutes until golden and crisp. Add 1 tablespoon of the oil and the chops to a frying pan. Turn the heat to high and cook for 3–5 minutes. Add any leftover marinade to the pan at this point, too. Add 1 tablespoon of the oil and the chops to a frying pan. Turn the heat to high and cook for 3–5 minutes. Add any leftover marinade to the pan at this point, too. Turn the chops over and cook for another 3–5 minutes until cooked through. Turn off the heat and add in 5 tablespoons of the honey, the soy sauce and chilli flakes. Turn the chops in the honey glaze, then take out of the pan and let them rest. Turn the chops over and cook for another 3–5 minutes until cooked through. Turn off the heat and add in 5 tablespoons of the honey, the soy sauce and chilli flakes. Turn the chops in the honey glaze, then take out of the pan and let them rest. Make a simple dressing by combining the mustard, remaining oil, remaining vinegar and remaining honey in a large bowl, with a little salt and pepper. Toss through the watercress. Make a simple dressing by combining the mustard, remaining oil, remaining vinegar and remaining honey in a large bowl, with a little salt and pepper. Toss through the watercress. Serve the pork chops alongside the dressed watercress, potatoes and a drizzle of hot honey glaze. Serve the pork chops alongside the dressed watercress, potatoes and a drizzle of hot honey glaze. Recipe tips The pork chops can be marinated ahead of time and left in the fridge overnight."
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} | fde9f677d35e9571f6db952b3670e447889230e093f9c4ddaa5a2abd4c075a20 | Budget microwave meal plan for one
Our budget-friendly meal plan includes a week's worth of dinners for one. Everything for the week costs less than £12 and is designed to be cooked exclusively in a microwave. Microwave cooking is quick, energy efficient and perfect for single portions. But the results can sometimes be underwhelming, with a lack of texture or overcooked ingredients, for instance. That's why we asked microwave cooking expert Justine Pattison to come up with these recipes. With her help, you can avoid the pitfalls and make quick, easy and delicious dinners while saving on your energy bill. More budget meal inspiration Budget family microwave meal planFamily £1 slow cooker meal plan Budget meal plan for one Budget family microwave meal plan Family £1 slow cooker meal plan Budget meal plan for one How we costed our recipes We have stuck to a strict ingredient budget for these recipes to give an average cost of just under £1.75 per portion. This is more than some of our other meal plans because cooking for one is more expensive (bigger packs are typically better value), plus microwave cooking comes with specific challenges. For example, you can't take advantage of cheaper cuts of meat which need to be cooked low and slow. We’ve based most of our costs on the smallest available pack size, meaning even if you don’t use a whole jar or packet, the entire cost is still included in the budget. Meanwhile, store cupboard items like oil, salt, pasta and rice are costed according to the quantity you use, as they tend to have long shelf lives or be purchased regularly as part of a standard family shop. The recipes Day 1: Microwave creamy chicken and mushrooms This tender creamy chicken recipe is all cooked in the microwave for a quick and easy meal with a touch of luxury. If following this plan, you will need to buy two chicken breasts to use across three recipes – see the recipe tips for storage information. Feel free to swap the peas for any frozen or fresh vegetables you have handy. https://ichef.bbci.co.uk/images/ic/480xn/p0fh9zjc.jpg Day 2: Microwave creamy fresh tomato pasta Cooking pasta in the microwave doesn’t save a lot of time, but it uses less energy and is a convenient way of making this fresh-tasting, one-pot pasta dish. If you don’t have any cherry tomatoes, larger tomatoes (roughly chopped or quartered) also work well. https://ichef.bbci.co.uk/images/ic/480xn/p0fh9zm4.jpg Day 3: Microwave chicken savoury rice An easy savoury rice with chicken pieces, mushrooms and peas. Perhaps try adding a pinch or two of your favourite spice mix if you have it in the cupboard – jerk seasoning works well. https://ichef.bbci.co.uk/images/ic/480xn/p0fhb0kr.jpg Day 4: Microwave cheesy leek and potatoes A simple, quick and satisfying gratin-style supper that’s given a touch of indulgence with the addition of a little cream. For a more traditional finish, place under a hot grill until the topping is lightly browned. Serve as it is or with some bread for mopping up all the delicious sauce. https://ichef.bbci.co.uk/images/ic/480xn/p0fhb19n.jpg Day 5: Microwave spicy chicken pitta A super-fast way to cook chicken for a colourful kebab-like salad that's perfect for busy days. Serve with warm pitta bread and feel free to top with any of your favourite sauces and dressings. https://ichef.bbci.co.uk/images/ic/480xn/p0fhb1p8.jpg Day 6: Microwave jacket potato with tuna and spicy beans A jacket potato filled with spicy beans and tuna makes a filling meal whatever time of the day. Using beans that come in chilli sauce means you don’t need to buy a range of different spices to make this dish. It’s also delicious made without the tuna – try topping it with cheese instead. https://ichef.bbci.co.uk/images/ic/480xn/p0fhblsq.jpg Day 7: Microwave chilli bean stuffed pepper Stuffed peppers are traditionally baked, but with this recipe you can have them in half the time and without having to use lots of energy to heat up the oven. If following this meal plan, you will have some lettuce and tomatoes leftover from the spicy chicken pittas that you can serve alongside the stuffed peppers. https://ichef.bbci.co.uk/images/ic/480xn/p0fhbmv5.jpg Fruit and vegetables□ 700g/1lb 9oz potatoes (including 1 large potato)□ 1 onion, plus ½ small red onion□ 3 garlic cloves□ 200g/7oz mushrooms (any variety)□ 250g/9oz cherry tomatoes□ 1 medium leek, around 150g/5½oz□ 1 large pepper, any colour□ 1 Little Gem lettuce□ 1 lemon□ fresh parsley or basil leaves (optional) Meat and fish□ 300–450g/10½oz–1lb chicken breasts, boneless and skinless Dairy, eggs and chilled□ 150ml/¼ pint double cream□ 60g/2¼oz cheddar Tins, packets and jars□ 100g/3½oz dried penne or other pasta shapes□ 160g/5¾oz long-grain rice□ 400g tin beans in chilli sauce□ 145g tin tuna chunks Cooking ingredients□ 2½ tbsp vegetable oil□ 1½–2½ tsp olive oil□ 10g plain flour□ 2½ chicken or vegetable stock cubes□ 1 tsp dried chilli flakes□ 2 tsp paprika (preferably not smoked)□ ½ tsp ground cumin□ salt and freshly ground black pepper Frozen□ 200g/7oz frozen peas□ 50g/1¾oz frozen sweetcorn Condiments□ soy sauce, mayonnaise, garlic or chilli sauce, to serve (optional) Other□ 4–5 pitta breads, or crusty bread Originally published May 2023 | {
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"content": "Our budget-friendly meal plan includes a week's worth of dinners for one. Everything for the week costs less than £12 and is designed to be cooked exclusively in a microwave. Microwave cooking is quick, energy efficient and perfect for single portions. But the results can sometimes be underwhelming, with a lack of texture or overcooked ingredients, for instance. That's why we asked microwave cooking expert Justine Pattison to come up with these recipes. With her help, you can avoid the pitfalls and make quick, easy and delicious dinners while saving on your energy bill. More budget meal inspiration Budget family microwave meal planFamily £1 slow cooker meal plan Budget meal plan for one Budget family microwave meal plan Family £1 slow cooker meal plan Budget meal plan for one How we costed our recipes We have stuck to a strict ingredient budget for these recipes to give an average cost of just under £1.75 per portion. This is more than some of our other meal plans because cooking for one is more expensive (bigger packs are typically better value), plus microwave cooking comes with specific challenges. For example, you can't take advantage of cheaper cuts of meat which need to be cooked low and slow. We’ve based most of our costs on the smallest available pack size, meaning even if you don’t use a whole jar or packet, the entire cost is still included in the budget. Meanwhile, store cupboard items like oil, salt, pasta and rice are costed according to the quantity you use, as they tend to have long shelf lives or be purchased regularly as part of a standard family shop. The recipes Day 1: Microwave creamy chicken and mushrooms This tender creamy chicken recipe is all cooked in the microwave for a quick and easy meal with a touch of luxury. If following this plan, you will need to buy two chicken breasts to use across three recipes – see the recipe tips for storage information. Feel free to swap the peas for any frozen or fresh vegetables you have handy. https://ichef.bbci.co.uk/images/ic/480xn/p0fh9zjc.jpg Day 2: Microwave creamy fresh tomato pasta Cooking pasta in the microwave doesn’t save a lot of time, but it uses less energy and is a convenient way of making this fresh-tasting, one-pot pasta dish. If you don’t have any cherry tomatoes, larger tomatoes (roughly chopped or quartered) also work well. https://ichef.bbci.co.uk/images/ic/480xn/p0fh9zm4.jpg Day 3: Microwave chicken savoury rice An easy savoury rice with chicken pieces, mushrooms and peas. Perhaps try adding a pinch or two of your favourite spice mix if you have it in the cupboard – jerk seasoning works well. https://ichef.bbci.co.uk/images/ic/480xn/p0fhb0kr.jpg Day 4: Microwave cheesy leek and potatoes A simple, quick and satisfying gratin-style supper that’s given a touch of indulgence with the addition of a little cream. For a more traditional finish, place under a hot grill until the topping is lightly browned. Serve as it is or with some bread for mopping up all the delicious sauce. https://ichef.bbci.co.uk/images/ic/480xn/p0fhb19n.jpg Day 5: Microwave spicy chicken pitta A super-fast way to cook chicken for a colourful kebab-like salad that's perfect for busy days. Serve with warm pitta bread and feel free to top with any of your favourite sauces and dressings. https://ichef.bbci.co.uk/images/ic/480xn/p0fhb1p8.jpg Day 6: Microwave jacket potato with tuna and spicy beans A jacket potato filled with spicy beans and tuna makes a filling meal whatever time of the day. Using beans that come in chilli sauce means you don’t need to buy a range of different spices to make this dish. It’s also delicious made without the tuna – try topping it with cheese instead. https://ichef.bbci.co.uk/images/ic/480xn/p0fhblsq.jpg Day 7: Microwave chilli bean stuffed pepper Stuffed peppers are traditionally baked, but with this recipe you can have them in half the time and without having to use lots of energy to heat up the oven. If following this meal plan, you will have some lettuce and tomatoes leftover from the spicy chicken pittas that you can serve alongside the stuffed peppers. https://ichef.bbci.co.uk/images/ic/480xn/p0fhbmv5.jpg Fruit and vegetables□ 700g/1lb 9oz potatoes (including 1 large potato)□ 1 onion, plus ½ small red onion□ 3 garlic cloves□ 200g/7oz mushrooms (any variety)□ 250g/9oz cherry tomatoes□ 1 medium leek, around 150g/5½oz□ 1 large pepper, any colour□ 1 Little Gem lettuce□ 1 lemon□ fresh parsley or basil leaves (optional) Meat and fish□ 300–450g/10½oz–1lb chicken breasts, boneless and skinless Dairy, eggs and chilled□ 150ml/¼ pint double cream□ 60g/2¼oz cheddar Tins, packets and jars□ 100g/3½oz dried penne or other pasta shapes□ 160g/5¾oz long-grain rice□ 400g tin beans in chilli sauce□ 145g tin tuna chunks Cooking ingredients□ 2½ tbsp vegetable oil□ 1½–2½ tsp olive oil□ 10g plain flour□ 2½ chicken or vegetable stock cubes□ 1 tsp dried chilli flakes□ 2 tsp paprika (preferably not smoked)□ ½ tsp ground cumin□ salt and freshly ground black pepper Frozen□ 200g/7oz frozen peas□ 50g/1¾oz frozen sweetcorn Condiments□ soy sauce, mayonnaise, garlic or chilli sauce, to serve (optional) Other□ 4–5 pitta breads, or crusty bread Originally published May 2023"
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} | 9055344ce3b3a562a5c881d803224a1378cea952107bdd3e5fa5faf77cd8c9f4 | Goan pulled pork recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pulled_pork_with_66521_16x9.jpg The Goan version of pulled pork is a meal for times of celebration. Serve it in lettuce cups with spicy coleslaw. 2kg/4lb 8oz rolled pork shoulder or collar50ml/2fl oz vegetable or rapeseed oilLittle Gem lettuce leaves, cleaned and well drained, to servespicy coleslaw, to serve3 tbsp fresh coriander, to garnish (optional) 2kg/4lb 8oz rolled pork shoulder or collar 50ml/2fl oz vegetable or rapeseed oil Little Gem lettuce leaves, cleaned and well drained, to serve spicy coleslaw, to serve 3 tbsp fresh coriander, to garnish (optional) 1 tbsp broken pieces cinnamon or cassia bark 15 cloves2 large dried red chillies5cm/2in piece fresh root ginger, roughly chopped4 garlic cloves2 small red onions, coarsely chopped1 green chilli½ tsp ground turmeric 2½ tbsp tamarind paste100ml/3½fl oz cider vinegar1½ tsp brown sugar25ml/1fl oz sunflower or rapeseed oil1½ tsp salt 1 tbsp broken pieces cinnamon or cassia bark 15 cloves 2 large dried red chillies 5cm/2in piece fresh root ginger, roughly chopped 4 garlic cloves 2 small red onions, coarsely chopped 1 green chilli ½ tsp ground turmeric 2½ tbsp tamarind paste 100ml/3½fl oz cider vinegar 1½ tsp brown sugar 25ml/1fl oz sunflower or rapeseed oil 1½ tsp salt Method First make the masala marinade. With a pestle and mortar, coarsely crush together the cinnamon (or cassia bark) and cloves. Gently toast this mixture in a dry frying pan over a low heat until a spicy fragrance emanates from the pan. Tear the red chillies into pieces and add to the pan. Continue to dry-fry the mixture for a short while but do not burn. Set aside to cool.Put the cooled spice mixture in a blender. Add all of the remaining masala ingredients and blend the mixture to a relatively fine paste. Taste and adjust seasoning if you like.Rub the masala all over the pork, and place the meat in a dish in which it fits snugly. Set aside any remaining masala. Cover the meat and set aside in the refrigerator, if possible for a few hours. Preheat the oven to 180C/350F/Gas 4. Pour the oil into a roasting tin and heat on the hob over a medium heat. Scrape any excess masala from the marinated pork, place the pork in the roasting tin and brown well on all sides. Transfer to the oven and cook for 30 minutes.Reduce the oven heat to minimum. (You can now pour a few tablespoons of marinade over the pork for extra flavour. Any leftover marinade can be set aside to use for another dish.) Cover the pork tightly with aluminium foil, well tucked in so that the pork steams in the tin and the meat literally falls off when cooked. Cook for a further 3–3½ hours if using a rolled joint, although it may take as long as 5 hours. If using smaller pieces or individual chops, adjust your cooking time accordingly.Remove the pork from the oven and shred using two forks.To serve, put some pork on top of a lettuce leaf. Top with some coleslaw and/or some coriander. First make the masala marinade. With a pestle and mortar, coarsely crush together the cinnamon (or cassia bark) and cloves. Gently toast this mixture in a dry frying pan over a low heat until a spicy fragrance emanates from the pan. Tear the red chillies into pieces and add to the pan. Continue to dry-fry the mixture for a short while but do not burn. Set aside to cool. First make the masala marinade. With a pestle and mortar, coarsely crush together the cinnamon (or cassia bark) and cloves. Gently toast this mixture in a dry frying pan over a low heat until a spicy fragrance emanates from the pan. Tear the red chillies into pieces and add to the pan. Continue to dry-fry the mixture for a short while but do not burn. Set aside to cool. Put the cooled spice mixture in a blender. Add all of the remaining masala ingredients and blend the mixture to a relatively fine paste. Taste and adjust seasoning if you like. Put the cooled spice mixture in a blender. Add all of the remaining masala ingredients and blend the mixture to a relatively fine paste. Taste and adjust seasoning if you like. Rub the masala all over the pork, and place the meat in a dish in which it fits snugly. Set aside any remaining masala. Cover the meat and set aside in the refrigerator, if possible for a few hours. Rub the masala all over the pork, and place the meat in a dish in which it fits snugly. Set aside any remaining masala. Cover the meat and set aside in the refrigerator, if possible for a few hours. Preheat the oven to 180C/350F/Gas 4. Pour the oil into a roasting tin and heat on the hob over a medium heat. Scrape any excess masala from the marinated pork, place the pork in the roasting tin and brown well on all sides. Transfer to the oven and cook for 30 minutes. Preheat the oven to 180C/350F/Gas 4. Pour the oil into a roasting tin and heat on the hob over a medium heat. Scrape any excess masala from the marinated pork, place the pork in the roasting tin and brown well on all sides. Transfer to the oven and cook for 30 minutes. Reduce the oven heat to minimum. (You can now pour a few tablespoons of marinade over the pork for extra flavour. Any leftover marinade can be set aside to use for another dish.) Cover the pork tightly with aluminium foil, well tucked in so that the pork steams in the tin and the meat literally falls off when cooked. Cook for a further 3–3½ hours if using a rolled joint, although it may take as long as 5 hours. If using smaller pieces or individual chops, adjust your cooking time accordingly. Reduce the oven heat to minimum. (You can now pour a few tablespoons of marinade over the pork for extra flavour. Any leftover marinade can be set aside to use for another dish.) Cover the pork tightly with aluminium foil, well tucked in so that the pork steams in the tin and the meat literally falls off when cooked. Cook for a further 3–3½ hours if using a rolled joint, although it may take as long as 5 hours. If using smaller pieces or individual chops, adjust your cooking time accordingly. Remove the pork from the oven and shred using two forks. Remove the pork from the oven and shred using two forks. To serve, put some pork on top of a lettuce leaf. Top with some coleslaw and/or some coriander. To serve, put some pork on top of a lettuce leaf. Top with some coleslaw and/or some coriander. Recipe tips You can cook this in a slow-cooker after browning for 8-10 hours. | {
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"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pulled_pork_with_66521_16x9.jpg The Goan version of pulled pork is a meal for times of celebration. Serve it in lettuce cups with spicy coleslaw. 2kg/4lb 8oz rolled pork shoulder or collar50ml/2fl oz vegetable or rapeseed oilLittle Gem lettuce leaves, cleaned and well drained, to servespicy coleslaw, to serve3 tbsp fresh coriander, to garnish (optional) 2kg/4lb 8oz rolled pork shoulder or collar 50ml/2fl oz vegetable or rapeseed oil Little Gem lettuce leaves, cleaned and well drained, to serve spicy coleslaw, to serve 3 tbsp fresh coriander, to garnish (optional) 1 tbsp broken pieces cinnamon or cassia bark 15 cloves2 large dried red chillies5cm/2in piece fresh root ginger, roughly chopped4 garlic cloves2 small red onions, coarsely chopped1 green chilli½ tsp ground turmeric 2½ tbsp tamarind paste100ml/3½fl oz cider vinegar1½ tsp brown sugar25ml/1fl oz sunflower or rapeseed oil1½ tsp salt 1 tbsp broken pieces cinnamon or cassia bark 15 cloves 2 large dried red chillies 5cm/2in piece fresh root ginger, roughly chopped 4 garlic cloves 2 small red onions, coarsely chopped 1 green chilli ½ tsp ground turmeric 2½ tbsp tamarind paste 100ml/3½fl oz cider vinegar 1½ tsp brown sugar 25ml/1fl oz sunflower or rapeseed oil 1½ tsp salt Method First make the masala marinade. With a pestle and mortar, coarsely crush together the cinnamon (or cassia bark) and cloves. Gently toast this mixture in a dry frying pan over a low heat until a spicy fragrance emanates from the pan. Tear the red chillies into pieces and add to the pan. Continue to dry-fry the mixture for a short while but do not burn. Set aside to cool.Put the cooled spice mixture in a blender. Add all of the remaining masala ingredients and blend the mixture to a relatively fine paste. Taste and adjust seasoning if you like.Rub the masala all over the pork, and place the meat in a dish in which it fits snugly. Set aside any remaining masala. Cover the meat and set aside in the refrigerator, if possible for a few hours. Preheat the oven to 180C/350F/Gas 4. Pour the oil into a roasting tin and heat on the hob over a medium heat. Scrape any excess masala from the marinated pork, place the pork in the roasting tin and brown well on all sides. Transfer to the oven and cook for 30 minutes.Reduce the oven heat to minimum. (You can now pour a few tablespoons of marinade over the pork for extra flavour. Any leftover marinade can be set aside to use for another dish.) Cover the pork tightly with aluminium foil, well tucked in so that the pork steams in the tin and the meat literally falls off when cooked. Cook for a further 3–3½ hours if using a rolled joint, although it may take as long as 5 hours. If using smaller pieces or individual chops, adjust your cooking time accordingly.Remove the pork from the oven and shred using two forks.To serve, put some pork on top of a lettuce leaf. Top with some coleslaw and/or some coriander. First make the masala marinade. With a pestle and mortar, coarsely crush together the cinnamon (or cassia bark) and cloves. Gently toast this mixture in a dry frying pan over a low heat until a spicy fragrance emanates from the pan. Tear the red chillies into pieces and add to the pan. Continue to dry-fry the mixture for a short while but do not burn. Set aside to cool. First make the masala marinade. With a pestle and mortar, coarsely crush together the cinnamon (or cassia bark) and cloves. Gently toast this mixture in a dry frying pan over a low heat until a spicy fragrance emanates from the pan. Tear the red chillies into pieces and add to the pan. Continue to dry-fry the mixture for a short while but do not burn. Set aside to cool. Put the cooled spice mixture in a blender. Add all of the remaining masala ingredients and blend the mixture to a relatively fine paste. Taste and adjust seasoning if you like. Put the cooled spice mixture in a blender. Add all of the remaining masala ingredients and blend the mixture to a relatively fine paste. Taste and adjust seasoning if you like. Rub the masala all over the pork, and place the meat in a dish in which it fits snugly. Set aside any remaining masala. Cover the meat and set aside in the refrigerator, if possible for a few hours. Rub the masala all over the pork, and place the meat in a dish in which it fits snugly. Set aside any remaining masala. Cover the meat and set aside in the refrigerator, if possible for a few hours. Preheat the oven to 180C/350F/Gas 4. Pour the oil into a roasting tin and heat on the hob over a medium heat. Scrape any excess masala from the marinated pork, place the pork in the roasting tin and brown well on all sides. Transfer to the oven and cook for 30 minutes. Preheat the oven to 180C/350F/Gas 4. Pour the oil into a roasting tin and heat on the hob over a medium heat. Scrape any excess masala from the marinated pork, place the pork in the roasting tin and brown well on all sides. Transfer to the oven and cook for 30 minutes. Reduce the oven heat to minimum. (You can now pour a few tablespoons of marinade over the pork for extra flavour. Any leftover marinade can be set aside to use for another dish.) Cover the pork tightly with aluminium foil, well tucked in so that the pork steams in the tin and the meat literally falls off when cooked. Cook for a further 3–3½ hours if using a rolled joint, although it may take as long as 5 hours. If using smaller pieces or individual chops, adjust your cooking time accordingly. Reduce the oven heat to minimum. (You can now pour a few tablespoons of marinade over the pork for extra flavour. Any leftover marinade can be set aside to use for another dish.) Cover the pork tightly with aluminium foil, well tucked in so that the pork steams in the tin and the meat literally falls off when cooked. Cook for a further 3–3½ hours if using a rolled joint, although it may take as long as 5 hours. If using smaller pieces or individual chops, adjust your cooking time accordingly. Remove the pork from the oven and shred using two forks. Remove the pork from the oven and shred using two forks. To serve, put some pork on top of a lettuce leaf. Top with some coleslaw and/or some coriander. To serve, put some pork on top of a lettuce leaf. Top with some coleslaw and/or some coriander. Recipe tips You can cook this in a slow-cooker after browning for 8-10 hours."
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} | b77b60ab897c1607780dce278031fd60646c3b804aa6d88f39994c603c61a655 | Grillade of monkfish with red pepper and saffron recipe
Grillade of monkfish tail with roasted red pepper sauce and olive oil mash An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grillade_of_monkfish_52256_16x9.jpg A luxurious barbecue supper for two: grilled monkfish served with the Mediterranean flavours of roasted red peppers, saffron and olive oil. 2 red peppers300ml/10fl oz fish stock40ml/1fl½ oz dry white winepinch saffronpinch dried chilli flakes 85ml/3fl oz olive oil1 tbsp sherry vinegar1 tbsp buttersalt and freshly ground black pepper 2 red peppers 300ml/10fl oz fish stock 40ml/1fl½ oz dry white wine pinch saffron pinch dried chilli flakes 85ml/3fl oz olive oil 1 tbsp sherry vinegar 1 tbsp butter salt and freshly ground black pepper 600g/1lb 5oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks4 tbsp olive oilolive oil, for brushing 600g/1lb 5oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks 4 tbsp olive oil olive oil, for brushing 2 monkfish tails, skin and membrane removed4 sprigs thyme, leaves only 2 monkfish tails, skin and membrane removed 4 sprigs thyme, leaves only salad leavesolive oil and lemon juice salad leaves olive oil and lemon juice Method Heat the barbecue about 40 minutes before you need it so it gets nice and hot.To make the sauce, put the peppers on the grill until blistered and charred all over. Remove from the grill and leave to cool. Peel the skins, remove the seeds and finely chop the flesh. Set aside.Meanwhile, put 250ml/9fl oz of the fish stock in a pan with the wine, saffron and chilli flakes and simmer until reduced by three-quarters. Set aside.To make the mash, boil the potatoes in salted water for 15–20 minutes, until very tender. Drain well and place in a wide mixing bowl. Add the olive oil and the remaining 50ml/2fl oz fish stock, season with salt and pepper and mash until smooth (I use an electric whisk). Cover to keep warm.Brush the monkfish with olive oil, scatter over the thyme leaves and season with salt and pepper. Put the fish on the hot grill and cook for about 10 minutes, turning regularly, until done.To finish the sauce, mix together the olive oil and sherry vinegar and season with salt and pepper. Put the pan of reduced fish stock back on the heat and bring to the boil. Whisk in the oil and vinegar and the butter (it will look split but don’t worry: it is a split sauce). Finally, add the peppers.To serve, cut slices of the monkfish at an angle (or leave whole) and serve with the red pepper sauce, olive oil mash and some salad leaves dressed with a drizzle of olive oil and lemon juice. Heat the barbecue about 40 minutes before you need it so it gets nice and hot. Heat the barbecue about 40 minutes before you need it so it gets nice and hot. To make the sauce, put the peppers on the grill until blistered and charred all over. Remove from the grill and leave to cool. Peel the skins, remove the seeds and finely chop the flesh. Set aside. To make the sauce, put the peppers on the grill until blistered and charred all over. Remove from the grill and leave to cool. Peel the skins, remove the seeds and finely chop the flesh. Set aside. Meanwhile, put 250ml/9fl oz of the fish stock in a pan with the wine, saffron and chilli flakes and simmer until reduced by three-quarters. Set aside. Meanwhile, put 250ml/9fl oz of the fish stock in a pan with the wine, saffron and chilli flakes and simmer until reduced by three-quarters. Set aside. To make the mash, boil the potatoes in salted water for 15–20 minutes, until very tender. Drain well and place in a wide mixing bowl. Add the olive oil and the remaining 50ml/2fl oz fish stock, season with salt and pepper and mash until smooth (I use an electric whisk). Cover to keep warm. To make the mash, boil the potatoes in salted water for 15–20 minutes, until very tender. Drain well and place in a wide mixing bowl. Add the olive oil and the remaining 50ml/2fl oz fish stock, season with salt and pepper and mash until smooth (I use an electric whisk). Cover to keep warm. Brush the monkfish with olive oil, scatter over the thyme leaves and season with salt and pepper. Put the fish on the hot grill and cook for about 10 minutes, turning regularly, until done. Brush the monkfish with olive oil, scatter over the thyme leaves and season with salt and pepper. Put the fish on the hot grill and cook for about 10 minutes, turning regularly, until done. To finish the sauce, mix together the olive oil and sherry vinegar and season with salt and pepper. Put the pan of reduced fish stock back on the heat and bring to the boil. Whisk in the oil and vinegar and the butter (it will look split but don’t worry: it is a split sauce). Finally, add the peppers. To finish the sauce, mix together the olive oil and sherry vinegar and season with salt and pepper. Put the pan of reduced fish stock back on the heat and bring to the boil. Whisk in the oil and vinegar and the butter (it will look split but don’t worry: it is a split sauce). Finally, add the peppers. To serve, cut slices of the monkfish at an angle (or leave whole) and serve with the red pepper sauce, olive oil mash and some salad leaves dressed with a drizzle of olive oil and lemon juice. To serve, cut slices of the monkfish at an angle (or leave whole) and serve with the red pepper sauce, olive oil mash and some salad leaves dressed with a drizzle of olive oil and lemon juice. | {
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"title": "Grillade of monkfish with red pepper and saffron recipe",
"content": "Grillade of monkfish tail with roasted red pepper sauce and olive oil mash An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grillade_of_monkfish_52256_16x9.jpg A luxurious barbecue supper for two: grilled monkfish served with the Mediterranean flavours of roasted red peppers, saffron and olive oil. 2 red peppers300ml/10fl oz fish stock40ml/1fl½ oz dry white winepinch saffronpinch dried chilli flakes 85ml/3fl oz olive oil1 tbsp sherry vinegar1 tbsp buttersalt and freshly ground black pepper 2 red peppers 300ml/10fl oz fish stock 40ml/1fl½ oz dry white wine pinch saffron pinch dried chilli flakes 85ml/3fl oz olive oil 1 tbsp sherry vinegar 1 tbsp butter salt and freshly ground black pepper 600g/1lb 5oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks4 tbsp olive oilolive oil, for brushing 600g/1lb 5oz floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks 4 tbsp olive oil olive oil, for brushing 2 monkfish tails, skin and membrane removed4 sprigs thyme, leaves only 2 monkfish tails, skin and membrane removed 4 sprigs thyme, leaves only salad leavesolive oil and lemon juice salad leaves olive oil and lemon juice Method Heat the barbecue about 40 minutes before you need it so it gets nice and hot.To make the sauce, put the peppers on the grill until blistered and charred all over. Remove from the grill and leave to cool. Peel the skins, remove the seeds and finely chop the flesh. Set aside.Meanwhile, put 250ml/9fl oz of the fish stock in a pan with the wine, saffron and chilli flakes and simmer until reduced by three-quarters. Set aside.To make the mash, boil the potatoes in salted water for 15–20 minutes, until very tender. Drain well and place in a wide mixing bowl. Add the olive oil and the remaining 50ml/2fl oz fish stock, season with salt and pepper and mash until smooth (I use an electric whisk). Cover to keep warm.Brush the monkfish with olive oil, scatter over the thyme leaves and season with salt and pepper. Put the fish on the hot grill and cook for about 10 minutes, turning regularly, until done.To finish the sauce, mix together the olive oil and sherry vinegar and season with salt and pepper. Put the pan of reduced fish stock back on the heat and bring to the boil. Whisk in the oil and vinegar and the butter (it will look split but don’t worry: it is a split sauce). Finally, add the peppers.To serve, cut slices of the monkfish at an angle (or leave whole) and serve with the red pepper sauce, olive oil mash and some salad leaves dressed with a drizzle of olive oil and lemon juice. Heat the barbecue about 40 minutes before you need it so it gets nice and hot. Heat the barbecue about 40 minutes before you need it so it gets nice and hot. To make the sauce, put the peppers on the grill until blistered and charred all over. Remove from the grill and leave to cool. Peel the skins, remove the seeds and finely chop the flesh. Set aside. To make the sauce, put the peppers on the grill until blistered and charred all over. Remove from the grill and leave to cool. Peel the skins, remove the seeds and finely chop the flesh. Set aside. Meanwhile, put 250ml/9fl oz of the fish stock in a pan with the wine, saffron and chilli flakes and simmer until reduced by three-quarters. Set aside. Meanwhile, put 250ml/9fl oz of the fish stock in a pan with the wine, saffron and chilli flakes and simmer until reduced by three-quarters. Set aside. To make the mash, boil the potatoes in salted water for 15–20 minutes, until very tender. Drain well and place in a wide mixing bowl. Add the olive oil and the remaining 50ml/2fl oz fish stock, season with salt and pepper and mash until smooth (I use an electric whisk). Cover to keep warm. To make the mash, boil the potatoes in salted water for 15–20 minutes, until very tender. Drain well and place in a wide mixing bowl. Add the olive oil and the remaining 50ml/2fl oz fish stock, season with salt and pepper and mash until smooth (I use an electric whisk). Cover to keep warm. Brush the monkfish with olive oil, scatter over the thyme leaves and season with salt and pepper. Put the fish on the hot grill and cook for about 10 minutes, turning regularly, until done. Brush the monkfish with olive oil, scatter over the thyme leaves and season with salt and pepper. Put the fish on the hot grill and cook for about 10 minutes, turning regularly, until done. To finish the sauce, mix together the olive oil and sherry vinegar and season with salt and pepper. Put the pan of reduced fish stock back on the heat and bring to the boil. Whisk in the oil and vinegar and the butter (it will look split but don’t worry: it is a split sauce). Finally, add the peppers. To finish the sauce, mix together the olive oil and sherry vinegar and season with salt and pepper. Put the pan of reduced fish stock back on the heat and bring to the boil. Whisk in the oil and vinegar and the butter (it will look split but don’t worry: it is a split sauce). Finally, add the peppers. To serve, cut slices of the monkfish at an angle (or leave whole) and serve with the red pepper sauce, olive oil mash and some salad leaves dressed with a drizzle of olive oil and lemon juice. To serve, cut slices of the monkfish at an angle (or leave whole) and serve with the red pepper sauce, olive oil mash and some salad leaves dressed with a drizzle of olive oil and lemon juice."
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} | 5255055abe0c8e59b4cd601f9ac62ec67aeb6b5c4b28333a514b43d269b067f7 | Samosa chaat recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/samosa_chaat_99441_16x9.jpg Freshly made samosas take this samosa chaat to another level. The samosas are stuffed with a classic spicy potato and green pea filling and then topped with tangy chutney, yoghurt, mango powder, coriander and sev. 500g/1lb 2oz potatoes, peeled and cut into chunks2 tbsp vegetable oil1 tsp cumin seeds1cm/½in piece fresh root ginger, peeled and finely chopped½ tsp mild chilli powder1 tsp ground coriandersalt, to taste1 tsp mango powder½ tsp garam masala40g/1½oz frozen peas fresh coriander leaves, to taste 500g/1lb 2oz potatoes, peeled and cut into chunks 2 tbsp vegetable oil 1 tsp cumin seeds 1cm/½in piece fresh root ginger, peeled and finely chopped ½ tsp mild chilli powder 1 tsp ground coriander salt, to taste 1 tsp mango powder ½ tsp garam masala 40g/1½oz frozen peas fresh coriander leaves, to taste 200g/7oz plain flourpinch salt½ tsp carom (ajwain) seeds4 tbsp vegetable oil or ghee, plus extra vegetable oil for deep frying and greasing 200g/7oz plain flour pinch salt ½ tsp carom (ajwain) seeds 4 tbsp vegetable oil or ghee, plus extra vegetable oil for deep frying and greasing 2–3 tbsp full-fat yoghurt, whisked1 tsp mild chilli powder1 tsp mango powder2 tbsp mint chutney3 tbsp tamarind chutney 2 tbsp finely chopped red onion1 tsp chaat masalahandful sevsmall bunch coriander, leaves picked2–3 tbsp pomegranate seeds 2–3 tbsp full-fat yoghurt, whisked 1 tsp mild chilli powder 1 tsp mango powder 2 tbsp mint chutney 3 tbsp tamarind chutney 2 tbsp finely chopped red onion 1 tsp chaat masala handful sev small bunch coriander, leaves picked 2–3 tbsp pomegranate seeds Method To make the filling, cook the potatoes in a saucepan of boiling water until tender. Drain and lightly crush. Set aside to cool.Heat the oil in a non-stick saucepan. Add the cumin seeds, then as soon as they start to sizzle, add the ginger and fry for a few seconds over a medium heat. Add the chilli and coriander, stir and add the crushed potato. Mix well and season with salt to taste. Now add the mango powder, garam masala and peas. Cook over a low heat for a minute. Turn the heat off and leave to cool. Garnish with coriander and leave to rest while you make the dough.To make the dough, place the flour, salt and carom seeds in a large bowl. Add the oil or ghee and, using your fingers, mix well to a breadcrumb consistency. Add 5 tablespoons water a little at a time, mixing to form a stiff dough. It might seem like it’s too little water but keep at it as the dough will come together. Knead well. Cover the bowl with cling film and leave to rest for 30 minutes.Place a little oil in a small bowl. Divide the dough into 8–10 portions. Dab a little oil on a portion of dough and roll it out on a lightly greased surface to a 12cm/4½in circle. Cut in half with a knife. Take one half in your hand and wet the edge with water and form a cone shape, sealing the side seam. Now fill the samosa with a tablespoon of the potato mixture. Wet the top edge and pinch the edges together to seal the filling. Stuff all the samosas in the same way, taking care to seal the edges well so the filling is encased.To deep-fry the samosas, heat the oil in a wok, kadhai or a deep saucepan over a low–medium heat. (CAUTION: Do not leave hot oil unattended.) Add a small piece of dough to the pan. When it begins to sizzle, the oil is hot enough. Add the samosas in batches and fry for 12 minutes. At this stage they will begin to cook on the inside and firm up on the outside while sizzling away. Now you can turn the heat up slightly and continue cooking until they are golden brown and crisp. Drain on kitchen paper. For the next batch, make sure the oil has cooled slightly before adding them and follow the cooking process. (The key is to cook them slowly making sure the dough is perfectly cooked on the inside too. If the oil is too hot, the outside will colour quickly but leave the dough inside raw.)To assemble the samosa chaat, arrange the samosas to a serving plate and crush lightly. Top the whisked yoghurt, chilli powder, mango powder, mint chutney, tamarind chutney, red onion and chaat masala. Garnish with sev, fresh coriander leaves and pomegranate seeds. To make the filling, cook the potatoes in a saucepan of boiling water until tender. Drain and lightly crush. Set aside to cool. To make the filling, cook the potatoes in a saucepan of boiling water until tender. Drain and lightly crush. Set aside to cool. Heat the oil in a non-stick saucepan. Add the cumin seeds, then as soon as they start to sizzle, add the ginger and fry for a few seconds over a medium heat. Add the chilli and coriander, stir and add the crushed potato. Mix well and season with salt to taste. Now add the mango powder, garam masala and peas. Cook over a low heat for a minute. Turn the heat off and leave to cool. Garnish with coriander and leave to rest while you make the dough. Heat the oil in a non-stick saucepan. Add the cumin seeds, then as soon as they start to sizzle, add the ginger and fry for a few seconds over a medium heat. Add the chilli and coriander, stir and add the crushed potato. Mix well and season with salt to taste. Now add the mango powder, garam masala and peas. Cook over a low heat for a minute. Turn the heat off and leave to cool. Garnish with coriander and leave to rest while you make the dough. To make the dough, place the flour, salt and carom seeds in a large bowl. Add the oil or ghee and, using your fingers, mix well to a breadcrumb consistency. Add 5 tablespoons water a little at a time, mixing to form a stiff dough. It might seem like it’s too little water but keep at it as the dough will come together. Knead well. Cover the bowl with cling film and leave to rest for 30 minutes. To make the dough, place the flour, salt and carom seeds in a large bowl. Add the oil or ghee and, using your fingers, mix well to a breadcrumb consistency. Add 5 tablespoons water a little at a time, mixing to form a stiff dough. It might seem like it’s too little water but keep at it as the dough will come together. Knead well. Cover the bowl with cling film and leave to rest for 30 minutes. Place a little oil in a small bowl. Divide the dough into 8–10 portions. Dab a little oil on a portion of dough and roll it out on a lightly greased surface to a 12cm/4½in circle. Cut in half with a knife. Take one half in your hand and wet the edge with water and form a cone shape, sealing the side seam. Now fill the samosa with a tablespoon of the potato mixture. Wet the top edge and pinch the edges together to seal the filling. Stuff all the samosas in the same way, taking care to seal the edges well so the filling is encased. Place a little oil in a small bowl. Divide the dough into 8–10 portions. Dab a little oil on a portion of dough and roll it out on a lightly greased surface to a 12cm/4½in circle. Cut in half with a knife. Take one half in your hand and wet the edge with water and form a cone shape, sealing the side seam. Now fill the samosa with a tablespoon of the potato mixture. Wet the top edge and pinch the edges together to seal the filling. Stuff all the samosas in the same way, taking care to seal the edges well so the filling is encased. To deep-fry the samosas, heat the oil in a wok, kadhai or a deep saucepan over a low–medium heat. (CAUTION: Do not leave hot oil unattended.) Add a small piece of dough to the pan. When it begins to sizzle, the oil is hot enough. Add the samosas in batches and fry for 12 minutes. At this stage they will begin to cook on the inside and firm up on the outside while sizzling away. Now you can turn the heat up slightly and continue cooking until they are golden brown and crisp. Drain on kitchen paper. For the next batch, make sure the oil has cooled slightly before adding them and follow the cooking process. (The key is to cook them slowly making sure the dough is perfectly cooked on the inside too. If the oil is too hot, the outside will colour quickly but leave the dough inside raw.) To deep-fry the samosas, heat the oil in a wok, kadhai or a deep saucepan over a low–medium heat. (CAUTION: Do not leave hot oil unattended.) Add a small piece of dough to the pan. When it begins to sizzle, the oil is hot enough. Add the samosas in batches and fry for 12 minutes. At this stage they will begin to cook on the inside and firm up on the outside while sizzling away. Now you can turn the heat up slightly and continue cooking until they are golden brown and crisp. Drain on kitchen paper. For the next batch, make sure the oil has cooled slightly before adding them and follow the cooking process. (The key is to cook them slowly making sure the dough is perfectly cooked on the inside too. If the oil is too hot, the outside will colour quickly but leave the dough inside raw.) To assemble the samosa chaat, arrange the samosas to a serving plate and crush lightly. Top the whisked yoghurt, chilli powder, mango powder, mint chutney, tamarind chutney, red onion and chaat masala. Garnish with sev, fresh coriander leaves and pomegranate seeds. To assemble the samosa chaat, arrange the samosas to a serving plate and crush lightly. Top the whisked yoghurt, chilli powder, mango powder, mint chutney, tamarind chutney, red onion and chaat masala. Garnish with sev, fresh coriander leaves and pomegranate seeds. Recipe tips Tamarind chutney is availble from Asian supermarkets and large supermarkets. If you want to make your own, try this simple recipe. | {
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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/samosa_chaat_99441_16x9.jpg Freshly made samosas take this samosa chaat to another level. The samosas are stuffed with a classic spicy potato and green pea filling and then topped with tangy chutney, yoghurt, mango powder, coriander and sev. 500g/1lb 2oz potatoes, peeled and cut into chunks2 tbsp vegetable oil1 tsp cumin seeds1cm/½in piece fresh root ginger, peeled and finely chopped½ tsp mild chilli powder1 tsp ground coriandersalt, to taste1 tsp mango powder½ tsp garam masala40g/1½oz frozen peas fresh coriander leaves, to taste 500g/1lb 2oz potatoes, peeled and cut into chunks 2 tbsp vegetable oil 1 tsp cumin seeds 1cm/½in piece fresh root ginger, peeled and finely chopped ½ tsp mild chilli powder 1 tsp ground coriander salt, to taste 1 tsp mango powder ½ tsp garam masala 40g/1½oz frozen peas fresh coriander leaves, to taste 200g/7oz plain flourpinch salt½ tsp carom (ajwain) seeds4 tbsp vegetable oil or ghee, plus extra vegetable oil for deep frying and greasing 200g/7oz plain flour pinch salt ½ tsp carom (ajwain) seeds 4 tbsp vegetable oil or ghee, plus extra vegetable oil for deep frying and greasing 2–3 tbsp full-fat yoghurt, whisked1 tsp mild chilli powder1 tsp mango powder2 tbsp mint chutney3 tbsp tamarind chutney 2 tbsp finely chopped red onion1 tsp chaat masalahandful sevsmall bunch coriander, leaves picked2–3 tbsp pomegranate seeds 2–3 tbsp full-fat yoghurt, whisked 1 tsp mild chilli powder 1 tsp mango powder 2 tbsp mint chutney 3 tbsp tamarind chutney 2 tbsp finely chopped red onion 1 tsp chaat masala handful sev small bunch coriander, leaves picked 2–3 tbsp pomegranate seeds Method To make the filling, cook the potatoes in a saucepan of boiling water until tender. Drain and lightly crush. Set aside to cool.Heat the oil in a non-stick saucepan. Add the cumin seeds, then as soon as they start to sizzle, add the ginger and fry for a few seconds over a medium heat. Add the chilli and coriander, stir and add the crushed potato. Mix well and season with salt to taste. Now add the mango powder, garam masala and peas. Cook over a low heat for a minute. Turn the heat off and leave to cool. Garnish with coriander and leave to rest while you make the dough.To make the dough, place the flour, salt and carom seeds in a large bowl. Add the oil or ghee and, using your fingers, mix well to a breadcrumb consistency. Add 5 tablespoons water a little at a time, mixing to form a stiff dough. It might seem like it’s too little water but keep at it as the dough will come together. Knead well. Cover the bowl with cling film and leave to rest for 30 minutes.Place a little oil in a small bowl. Divide the dough into 8–10 portions. Dab a little oil on a portion of dough and roll it out on a lightly greased surface to a 12cm/4½in circle. Cut in half with a knife. Take one half in your hand and wet the edge with water and form a cone shape, sealing the side seam. Now fill the samosa with a tablespoon of the potato mixture. Wet the top edge and pinch the edges together to seal the filling. Stuff all the samosas in the same way, taking care to seal the edges well so the filling is encased.To deep-fry the samosas, heat the oil in a wok, kadhai or a deep saucepan over a low–medium heat. (CAUTION: Do not leave hot oil unattended.) Add a small piece of dough to the pan. When it begins to sizzle, the oil is hot enough. Add the samosas in batches and fry for 12 minutes. At this stage they will begin to cook on the inside and firm up on the outside while sizzling away. Now you can turn the heat up slightly and continue cooking until they are golden brown and crisp. Drain on kitchen paper. For the next batch, make sure the oil has cooled slightly before adding them and follow the cooking process. (The key is to cook them slowly making sure the dough is perfectly cooked on the inside too. If the oil is too hot, the outside will colour quickly but leave the dough inside raw.)To assemble the samosa chaat, arrange the samosas to a serving plate and crush lightly. Top the whisked yoghurt, chilli powder, mango powder, mint chutney, tamarind chutney, red onion and chaat masala. Garnish with sev, fresh coriander leaves and pomegranate seeds. To make the filling, cook the potatoes in a saucepan of boiling water until tender. Drain and lightly crush. Set aside to cool. To make the filling, cook the potatoes in a saucepan of boiling water until tender. Drain and lightly crush. Set aside to cool. Heat the oil in a non-stick saucepan. Add the cumin seeds, then as soon as they start to sizzle, add the ginger and fry for a few seconds over a medium heat. Add the chilli and coriander, stir and add the crushed potato. Mix well and season with salt to taste. Now add the mango powder, garam masala and peas. Cook over a low heat for a minute. Turn the heat off and leave to cool. Garnish with coriander and leave to rest while you make the dough. Heat the oil in a non-stick saucepan. Add the cumin seeds, then as soon as they start to sizzle, add the ginger and fry for a few seconds over a medium heat. Add the chilli and coriander, stir and add the crushed potato. Mix well and season with salt to taste. Now add the mango powder, garam masala and peas. Cook over a low heat for a minute. Turn the heat off and leave to cool. Garnish with coriander and leave to rest while you make the dough. To make the dough, place the flour, salt and carom seeds in a large bowl. Add the oil or ghee and, using your fingers, mix well to a breadcrumb consistency. Add 5 tablespoons water a little at a time, mixing to form a stiff dough. It might seem like it’s too little water but keep at it as the dough will come together. Knead well. Cover the bowl with cling film and leave to rest for 30 minutes. To make the dough, place the flour, salt and carom seeds in a large bowl. Add the oil or ghee and, using your fingers, mix well to a breadcrumb consistency. Add 5 tablespoons water a little at a time, mixing to form a stiff dough. It might seem like it’s too little water but keep at it as the dough will come together. Knead well. Cover the bowl with cling film and leave to rest for 30 minutes. Place a little oil in a small bowl. Divide the dough into 8–10 portions. Dab a little oil on a portion of dough and roll it out on a lightly greased surface to a 12cm/4½in circle. Cut in half with a knife. Take one half in your hand and wet the edge with water and form a cone shape, sealing the side seam. Now fill the samosa with a tablespoon of the potato mixture. Wet the top edge and pinch the edges together to seal the filling. Stuff all the samosas in the same way, taking care to seal the edges well so the filling is encased. Place a little oil in a small bowl. Divide the dough into 8–10 portions. Dab a little oil on a portion of dough and roll it out on a lightly greased surface to a 12cm/4½in circle. Cut in half with a knife. Take one half in your hand and wet the edge with water and form a cone shape, sealing the side seam. Now fill the samosa with a tablespoon of the potato mixture. Wet the top edge and pinch the edges together to seal the filling. Stuff all the samosas in the same way, taking care to seal the edges well so the filling is encased. To deep-fry the samosas, heat the oil in a wok, kadhai or a deep saucepan over a low–medium heat. (CAUTION: Do not leave hot oil unattended.) Add a small piece of dough to the pan. When it begins to sizzle, the oil is hot enough. Add the samosas in batches and fry for 12 minutes. At this stage they will begin to cook on the inside and firm up on the outside while sizzling away. Now you can turn the heat up slightly and continue cooking until they are golden brown and crisp. Drain on kitchen paper. For the next batch, make sure the oil has cooled slightly before adding them and follow the cooking process. (The key is to cook them slowly making sure the dough is perfectly cooked on the inside too. If the oil is too hot, the outside will colour quickly but leave the dough inside raw.) To deep-fry the samosas, heat the oil in a wok, kadhai or a deep saucepan over a low–medium heat. (CAUTION: Do not leave hot oil unattended.) Add a small piece of dough to the pan. When it begins to sizzle, the oil is hot enough. Add the samosas in batches and fry for 12 minutes. At this stage they will begin to cook on the inside and firm up on the outside while sizzling away. Now you can turn the heat up slightly and continue cooking until they are golden brown and crisp. Drain on kitchen paper. For the next batch, make sure the oil has cooled slightly before adding them and follow the cooking process. (The key is to cook them slowly making sure the dough is perfectly cooked on the inside too. If the oil is too hot, the outside will colour quickly but leave the dough inside raw.) To assemble the samosa chaat, arrange the samosas to a serving plate and crush lightly. Top the whisked yoghurt, chilli powder, mango powder, mint chutney, tamarind chutney, red onion and chaat masala. Garnish with sev, fresh coriander leaves and pomegranate seeds. To assemble the samosa chaat, arrange the samosas to a serving plate and crush lightly. Top the whisked yoghurt, chilli powder, mango powder, mint chutney, tamarind chutney, red onion and chaat masala. Garnish with sev, fresh coriander leaves and pomegranate seeds. Recipe tips Tamarind chutney is availble from Asian supermarkets and large supermarkets. If you want to make your own, try this simple recipe."
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} | d6f6cf23acd00aa0e1e609a742f33a0c038f8acaaf005ca698936d5ed400b432 | Vegetable samosas recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_samosas_with_00433_16x9.jpg Samosas are so much better fresh from the pan and these can be made ahead and fried at the last minute. Great for making curry night feel special or as a light lunch with friends. 100g/3½oz plain flour, plus extra for dusting1 tsp salt1 tbsp vegetable oil¼ tsp black onion seeds (also known as nigella seeds) 100g/3½oz plain flour, plus extra for dusting 1 tsp salt 1 tbsp vegetable oil ¼ tsp black onion seeds (also known as nigella seeds) 1 tbsp vegetable oil, plus extra for deep-frying½ brown onion, finely chopped1 garlic clove, finely chopped or crushed½ small green chilli, finely chopped (seeds removed, if preferred)1 tsp black mustard seeds1 tsp turmeric1 tsp ground cumin 1 tsp garam masala1 tsp salt, plus extra if needed½ small carrot, peeled and finely chopped½ small potato, peeled and finely chopped250ml/9fl oz vegetable stock30g/1oz frozen peas 1 tbsp vegetable oil, plus extra for deep-frying ½ brown onion, finely chopped 1 garlic clove, finely chopped or crushed ½ small green chilli, finely chopped (seeds removed, if preferred) 1 tsp black mustard seeds 1 tsp turmeric 1 tsp ground cumin 1 tsp garam masala 1 tsp salt, plus extra if needed ½ small carrot, peeled and finely chopped ½ small potato, peeled and finely chopped 250ml/9fl oz vegetable stock 30g/1oz frozen peas 50g/1¾oz fresh coriander, chopped10g mint leaves , chopped1 bird’s-eye chilli, seeds removed 1 garlic clove, peeled2 tbsp olive oil ½ lemon, juice only pinch salt, plus extra if neededpinch caster sugar, plus extra if needed 50g/1¾oz fresh coriander, chopped 10g mint leaves , chopped 1 bird’s-eye chilli, seeds removed 1 garlic clove, peeled 2 tbsp olive oil ½ lemon, juice only pinch salt, plus extra if needed pinch caster sugar, plus extra if needed Method To make the pastry, mix the flour and salt in a large bowl. Make a well in the centre and add the vegetable oil and onion seeds and 35–50ml/1–2fl oz cold water to bring together to make a firm dough. Transfer to a lightly floured surface and knead for 3–4 minutes until smooth. Cover and set aside at room temperature for up to 20 minutes. Meanwhile, for the filling, gently heat the vegetable oil in a sauté pan or large frying pan. Fry the onion for 4–5 minutes until soft and translucent. Add the garlic and chilli and gently fry for another couple of minutes. Stir in the mustard seeds and heat for a minute. Once they begin to pop, add the remaining spices. Fry for 2–3 minutes and stir in the salt.Add the carrot, potato and vegetable stock. Bring to the boil then reduce the heat and simmer gently for 20 minutes. Stir in the peas and cook for a further few minutes until the vegetables are soft. Remove from the heat and leave to cool. Check the seasoning and add more salt if needed.To make the chutney, place the coriander and mint leaves into a small blender. Add the chilli, garlic, olive oil, lemon juice, salt and sugar then process until smooth. Add a small splash of water if needed to give a smooth sauce. Taste and add more salt and sugar if needed. Preheat the vegetable oil in deep-fat fryer to 180C. Alternatively fill a large, deep, heavy-bottomed pan two-thirds full with the oil and heat until a cube of bread turns brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Roll out the pastry thinly on a floured surface to approximately 24x34cm/9½x13½in. Cut the pastry lengthways into three strips. Cut the strips in half crossways to create six evenly sized rectangles. Take the first piece of pastry and brush with water. Place one heaped tablespoon of the cooled filling at the bottom edge of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left so you enclose the filling and form a triangle. Fold over again along the upper crease of the triangle. Keep folding and wrapping this way until you reach the end of the strip, making sure it’s sealed (brush with a little extra water, if necessary). Repeat to make the remaining samosas.Deep-fry the samosas in batches in the hot oil for 3–4 minutes until crisp and golden brown. Carefully remove using a slotted spoon and drain on kitchen paper. Serve hot with the coriander chutney. To make the pastry, mix the flour and salt in a large bowl. Make a well in the centre and add the vegetable oil and onion seeds and 35–50ml/1–2fl oz cold water to bring together to make a firm dough. Transfer to a lightly floured surface and knead for 3–4 minutes until smooth. Cover and set aside at room temperature for up to 20 minutes. To make the pastry, mix the flour and salt in a large bowl. Make a well in the centre and add the vegetable oil and onion seeds and 35–50ml/1–2fl oz cold water to bring together to make a firm dough. Transfer to a lightly floured surface and knead for 3–4 minutes until smooth. Cover and set aside at room temperature for up to 20 minutes. Meanwhile, for the filling, gently heat the vegetable oil in a sauté pan or large frying pan. Fry the onion for 4–5 minutes until soft and translucent. Add the garlic and chilli and gently fry for another couple of minutes. Stir in the mustard seeds and heat for a minute. Once they begin to pop, add the remaining spices. Fry for 2–3 minutes and stir in the salt. Meanwhile, for the filling, gently heat the vegetable oil in a sauté pan or large frying pan. Fry the onion for 4–5 minutes until soft and translucent. Add the garlic and chilli and gently fry for another couple of minutes. Stir in the mustard seeds and heat for a minute. Once they begin to pop, add the remaining spices. Fry for 2–3 minutes and stir in the salt. Add the carrot, potato and vegetable stock. Bring to the boil then reduce the heat and simmer gently for 20 minutes. Stir in the peas and cook for a further few minutes until the vegetables are soft. Remove from the heat and leave to cool. Check the seasoning and add more salt if needed. Add the carrot, potato and vegetable stock. Bring to the boil then reduce the heat and simmer gently for 20 minutes. Stir in the peas and cook for a further few minutes until the vegetables are soft. Remove from the heat and leave to cool. Check the seasoning and add more salt if needed. To make the chutney, place the coriander and mint leaves into a small blender. Add the chilli, garlic, olive oil, lemon juice, salt and sugar then process until smooth. Add a small splash of water if needed to give a smooth sauce. Taste and add more salt and sugar if needed. To make the chutney, place the coriander and mint leaves into a small blender. Add the chilli, garlic, olive oil, lemon juice, salt and sugar then process until smooth. Add a small splash of water if needed to give a smooth sauce. Taste and add more salt and sugar if needed. Preheat the vegetable oil in deep-fat fryer to 180C. Alternatively fill a large, deep, heavy-bottomed pan two-thirds full with the oil and heat until a cube of bread turns brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Preheat the vegetable oil in deep-fat fryer to 180C. Alternatively fill a large, deep, heavy-bottomed pan two-thirds full with the oil and heat until a cube of bread turns brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Roll out the pastry thinly on a floured surface to approximately 24x34cm/9½x13½in. Cut the pastry lengthways into three strips. Cut the strips in half crossways to create six evenly sized rectangles. Roll out the pastry thinly on a floured surface to approximately 24x34cm/9½x13½in. Cut the pastry lengthways into three strips. Cut the strips in half crossways to create six evenly sized rectangles. Take the first piece of pastry and brush with water. Place one heaped tablespoon of the cooled filling at the bottom edge of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left so you enclose the filling and form a triangle. Fold over again along the upper crease of the triangle. Keep folding and wrapping this way until you reach the end of the strip, making sure it’s sealed (brush with a little extra water, if necessary). Repeat to make the remaining samosas. Take the first piece of pastry and brush with water. Place one heaped tablespoon of the cooled filling at the bottom edge of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left so you enclose the filling and form a triangle. Fold over again along the upper crease of the triangle. Keep folding and wrapping this way until you reach the end of the strip, making sure it’s sealed (brush with a little extra water, if necessary). Repeat to make the remaining samosas. Deep-fry the samosas in batches in the hot oil for 3–4 minutes until crisp and golden brown. Carefully remove using a slotted spoon and drain on kitchen paper. Serve hot with the coriander chutney. Deep-fry the samosas in batches in the hot oil for 3–4 minutes until crisp and golden brown. Carefully remove using a slotted spoon and drain on kitchen paper. Serve hot with the coriander chutney. | {
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"title": "Vegetable samosas recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_samosas_with_00433_16x9.jpg Samosas are so much better fresh from the pan and these can be made ahead and fried at the last minute. Great for making curry night feel special or as a light lunch with friends. 100g/3½oz plain flour, plus extra for dusting1 tsp salt1 tbsp vegetable oil¼ tsp black onion seeds (also known as nigella seeds) 100g/3½oz plain flour, plus extra for dusting 1 tsp salt 1 tbsp vegetable oil ¼ tsp black onion seeds (also known as nigella seeds) 1 tbsp vegetable oil, plus extra for deep-frying½ brown onion, finely chopped1 garlic clove, finely chopped or crushed½ small green chilli, finely chopped (seeds removed, if preferred)1 tsp black mustard seeds1 tsp turmeric1 tsp ground cumin 1 tsp garam masala1 tsp salt, plus extra if needed½ small carrot, peeled and finely chopped½ small potato, peeled and finely chopped250ml/9fl oz vegetable stock30g/1oz frozen peas 1 tbsp vegetable oil, plus extra for deep-frying ½ brown onion, finely chopped 1 garlic clove, finely chopped or crushed ½ small green chilli, finely chopped (seeds removed, if preferred) 1 tsp black mustard seeds 1 tsp turmeric 1 tsp ground cumin 1 tsp garam masala 1 tsp salt, plus extra if needed ½ small carrot, peeled and finely chopped ½ small potato, peeled and finely chopped 250ml/9fl oz vegetable stock 30g/1oz frozen peas 50g/1¾oz fresh coriander, chopped10g mint leaves , chopped1 bird’s-eye chilli, seeds removed 1 garlic clove, peeled2 tbsp olive oil ½ lemon, juice only pinch salt, plus extra if neededpinch caster sugar, plus extra if needed 50g/1¾oz fresh coriander, chopped 10g mint leaves , chopped 1 bird’s-eye chilli, seeds removed 1 garlic clove, peeled 2 tbsp olive oil ½ lemon, juice only pinch salt, plus extra if needed pinch caster sugar, plus extra if needed Method To make the pastry, mix the flour and salt in a large bowl. Make a well in the centre and add the vegetable oil and onion seeds and 35–50ml/1–2fl oz cold water to bring together to make a firm dough. Transfer to a lightly floured surface and knead for 3–4 minutes until smooth. Cover and set aside at room temperature for up to 20 minutes. Meanwhile, for the filling, gently heat the vegetable oil in a sauté pan or large frying pan. Fry the onion for 4–5 minutes until soft and translucent. Add the garlic and chilli and gently fry for another couple of minutes. Stir in the mustard seeds and heat for a minute. Once they begin to pop, add the remaining spices. Fry for 2–3 minutes and stir in the salt.Add the carrot, potato and vegetable stock. Bring to the boil then reduce the heat and simmer gently for 20 minutes. Stir in the peas and cook for a further few minutes until the vegetables are soft. Remove from the heat and leave to cool. Check the seasoning and add more salt if needed.To make the chutney, place the coriander and mint leaves into a small blender. Add the chilli, garlic, olive oil, lemon juice, salt and sugar then process until smooth. Add a small splash of water if needed to give a smooth sauce. Taste and add more salt and sugar if needed. Preheat the vegetable oil in deep-fat fryer to 180C. Alternatively fill a large, deep, heavy-bottomed pan two-thirds full with the oil and heat until a cube of bread turns brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Roll out the pastry thinly on a floured surface to approximately 24x34cm/9½x13½in. Cut the pastry lengthways into three strips. Cut the strips in half crossways to create six evenly sized rectangles. Take the first piece of pastry and brush with water. Place one heaped tablespoon of the cooled filling at the bottom edge of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left so you enclose the filling and form a triangle. Fold over again along the upper crease of the triangle. Keep folding and wrapping this way until you reach the end of the strip, making sure it’s sealed (brush with a little extra water, if necessary). Repeat to make the remaining samosas.Deep-fry the samosas in batches in the hot oil for 3–4 minutes until crisp and golden brown. Carefully remove using a slotted spoon and drain on kitchen paper. Serve hot with the coriander chutney. To make the pastry, mix the flour and salt in a large bowl. Make a well in the centre and add the vegetable oil and onion seeds and 35–50ml/1–2fl oz cold water to bring together to make a firm dough. Transfer to a lightly floured surface and knead for 3–4 minutes until smooth. Cover and set aside at room temperature for up to 20 minutes. To make the pastry, mix the flour and salt in a large bowl. Make a well in the centre and add the vegetable oil and onion seeds and 35–50ml/1–2fl oz cold water to bring together to make a firm dough. Transfer to a lightly floured surface and knead for 3–4 minutes until smooth. Cover and set aside at room temperature for up to 20 minutes. Meanwhile, for the filling, gently heat the vegetable oil in a sauté pan or large frying pan. Fry the onion for 4–5 minutes until soft and translucent. Add the garlic and chilli and gently fry for another couple of minutes. Stir in the mustard seeds and heat for a minute. Once they begin to pop, add the remaining spices. Fry for 2–3 minutes and stir in the salt. Meanwhile, for the filling, gently heat the vegetable oil in a sauté pan or large frying pan. Fry the onion for 4–5 minutes until soft and translucent. Add the garlic and chilli and gently fry for another couple of minutes. Stir in the mustard seeds and heat for a minute. Once they begin to pop, add the remaining spices. Fry for 2–3 minutes and stir in the salt. Add the carrot, potato and vegetable stock. Bring to the boil then reduce the heat and simmer gently for 20 minutes. Stir in the peas and cook for a further few minutes until the vegetables are soft. Remove from the heat and leave to cool. Check the seasoning and add more salt if needed. Add the carrot, potato and vegetable stock. Bring to the boil then reduce the heat and simmer gently for 20 minutes. Stir in the peas and cook for a further few minutes until the vegetables are soft. Remove from the heat and leave to cool. Check the seasoning and add more salt if needed. To make the chutney, place the coriander and mint leaves into a small blender. Add the chilli, garlic, olive oil, lemon juice, salt and sugar then process until smooth. Add a small splash of water if needed to give a smooth sauce. Taste and add more salt and sugar if needed. To make the chutney, place the coriander and mint leaves into a small blender. Add the chilli, garlic, olive oil, lemon juice, salt and sugar then process until smooth. Add a small splash of water if needed to give a smooth sauce. Taste and add more salt and sugar if needed. Preheat the vegetable oil in deep-fat fryer to 180C. Alternatively fill a large, deep, heavy-bottomed pan two-thirds full with the oil and heat until a cube of bread turns brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Preheat the vegetable oil in deep-fat fryer to 180C. Alternatively fill a large, deep, heavy-bottomed pan two-thirds full with the oil and heat until a cube of bread turns brown in 1 minute when dropped in. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Roll out the pastry thinly on a floured surface to approximately 24x34cm/9½x13½in. Cut the pastry lengthways into three strips. Cut the strips in half crossways to create six evenly sized rectangles. Roll out the pastry thinly on a floured surface to approximately 24x34cm/9½x13½in. Cut the pastry lengthways into three strips. Cut the strips in half crossways to create six evenly sized rectangles. Take the first piece of pastry and brush with water. Place one heaped tablespoon of the cooled filling at the bottom edge of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left so you enclose the filling and form a triangle. Fold over again along the upper crease of the triangle. Keep folding and wrapping this way until you reach the end of the strip, making sure it’s sealed (brush with a little extra water, if necessary). Repeat to make the remaining samosas. Take the first piece of pastry and brush with water. Place one heaped tablespoon of the cooled filling at the bottom edge of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left so you enclose the filling and form a triangle. Fold over again along the upper crease of the triangle. Keep folding and wrapping this way until you reach the end of the strip, making sure it’s sealed (brush with a little extra water, if necessary). Repeat to make the remaining samosas. Deep-fry the samosas in batches in the hot oil for 3–4 minutes until crisp and golden brown. Carefully remove using a slotted spoon and drain on kitchen paper. Serve hot with the coriander chutney. Deep-fry the samosas in batches in the hot oil for 3–4 minutes until crisp and golden brown. Carefully remove using a slotted spoon and drain on kitchen paper. Serve hot with the coriander chutney."
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} | 8f8e83daae1b3ce012ca1cb0235c82ca1766f93ccfed507faa23a844cf180781 | Vegetable samosas recipe - BBC Food recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_samosas_24177_16x9.jpg Try making your own crisp and spicy vegetarian samosas with this recipe from the Hairy Bikers 250g/9oz plain flour1 tsp salt2 tsp vegetable oil1 free-range egg, separated75-150ml/3-5fl oz warm water 250g/9oz plain flour 1 tsp salt 2 tsp vegetable oil 1 free-range egg, separated 75-150ml/3-5fl oz warm water 2 large potatoes, peeled2 large carrots, finely chopped2 tbsp vegetable oil, plus extra for deep-frying1 small onion, finely chopped½ tsp turmeric2 tsp garam masala1 tsp black mustard seeds1 tsp salt½ tsp freshly ground black pepper4 garlic cloves, finely chopped1 green chilli, seeds removed, finely chopped10 curry leaves, finely chopped75g/3oz frozen peas, defrosted1 tsp lemon juicehandful fresh coriander leaves 2 large potatoes, peeled 2 large carrots, finely chopped 2 tbsp vegetable oil, plus extra for deep-frying 1 small onion, finely chopped ½ tsp turmeric 2 tsp garam masala 1 tsp black mustard seeds 1 tsp salt ½ tsp freshly ground black pepper 4 garlic cloves, finely chopped 1 green chilli, seeds removed, finely chopped 10 curry leaves, finely chopped 75g/3oz frozen peas, defrosted 1 tsp lemon juice handful fresh coriander leaves Method For the pastry, mix the flour and salt together in a bowl then pour in the oil and egg yolk and mix together until the mixture resembles breadcrumbs. Gradually stir in enough warm water to form a smooth dough (you may not need all the water). Roll the dough into a ball, wrap in cling film and chill in the fridge for least half an hourFor the filling, boil the potatoes in a saucepan of salted water for 15-20 minutes, or until just tender, then drain. When cool enough to handle cut into 0.5cm/¼in cubes and set aside. Boil the carrots in a saucepan of salted water for 10-12 minutes, or until tender, then drain. Set aside.Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic. Stir in the garlic, chilli, curry leaves, potato and carrot and cook for a further ten minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool.To make the samosas, cut the dough into six even-sized pieces and roll into balls. Use a rolling pin to roll each ball into a thin circle, about 15cm/6in diameter. Cut each circle in half to form two semicircles. Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling.To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve. For the pastry, mix the flour and salt together in a bowl then pour in the oil and egg yolk and mix together until the mixture resembles breadcrumbs. Gradually stir in enough warm water to form a smooth dough (you may not need all the water). Roll the dough into a ball, wrap in cling film and chill in the fridge for least half an hour For the pastry, mix the flour and salt together in a bowl then pour in the oil and egg yolk and mix together until the mixture resembles breadcrumbs. Gradually stir in enough warm water to form a smooth dough (you may not need all the water). Roll the dough into a ball, wrap in cling film and chill in the fridge for least half an hour For the filling, boil the potatoes in a saucepan of salted water for 15-20 minutes, or until just tender, then drain. When cool enough to handle cut into 0.5cm/¼in cubes and set aside. Boil the carrots in a saucepan of salted water for 10-12 minutes, or until tender, then drain. Set aside. For the filling, boil the potatoes in a saucepan of salted water for 15-20 minutes, or until just tender, then drain. When cool enough to handle cut into 0.5cm/¼in cubes and set aside. Boil the carrots in a saucepan of salted water for 10-12 minutes, or until tender, then drain. Set aside. Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic. Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic. Stir in the garlic, chilli, curry leaves, potato and carrot and cook for a further ten minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool. Stir in the garlic, chilli, curry leaves, potato and carrot and cook for a further ten minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool. To make the samosas, cut the dough into six even-sized pieces and roll into balls. Use a rolling pin to roll each ball into a thin circle, about 15cm/6in diameter. Cut each circle in half to form two semicircles. To make the samosas, cut the dough into six even-sized pieces and roll into balls. Use a rolling pin to roll each ball into a thin circle, about 15cm/6in diameter. Cut each circle in half to form two semicircles. Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling. Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling. To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve. To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_samosas_24177_16x9.jpg Try making your own crisp and spicy vegetarian samosas with this recipe from the Hairy Bikers 250g/9oz plain flour1 tsp salt2 tsp vegetable oil1 free-range egg, separated75-150ml/3-5fl oz warm water 250g/9oz plain flour 1 tsp salt 2 tsp vegetable oil 1 free-range egg, separated 75-150ml/3-5fl oz warm water 2 large potatoes, peeled2 large carrots, finely chopped2 tbsp vegetable oil, plus extra for deep-frying1 small onion, finely chopped½ tsp turmeric2 tsp garam masala1 tsp black mustard seeds1 tsp salt½ tsp freshly ground black pepper4 garlic cloves, finely chopped1 green chilli, seeds removed, finely chopped10 curry leaves, finely chopped75g/3oz frozen peas, defrosted1 tsp lemon juicehandful fresh coriander leaves 2 large potatoes, peeled 2 large carrots, finely chopped 2 tbsp vegetable oil, plus extra for deep-frying 1 small onion, finely chopped ½ tsp turmeric 2 tsp garam masala 1 tsp black mustard seeds 1 tsp salt ½ tsp freshly ground black pepper 4 garlic cloves, finely chopped 1 green chilli, seeds removed, finely chopped 10 curry leaves, finely chopped 75g/3oz frozen peas, defrosted 1 tsp lemon juice handful fresh coriander leaves Method For the pastry, mix the flour and salt together in a bowl then pour in the oil and egg yolk and mix together until the mixture resembles breadcrumbs. Gradually stir in enough warm water to form a smooth dough (you may not need all the water). Roll the dough into a ball, wrap in cling film and chill in the fridge for least half an hourFor the filling, boil the potatoes in a saucepan of salted water for 15-20 minutes, or until just tender, then drain. When cool enough to handle cut into 0.5cm/¼in cubes and set aside. Boil the carrots in a saucepan of salted water for 10-12 minutes, or until tender, then drain. Set aside.Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic. Stir in the garlic, chilli, curry leaves, potato and carrot and cook for a further ten minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool.To make the samosas, cut the dough into six even-sized pieces and roll into balls. Use a rolling pin to roll each ball into a thin circle, about 15cm/6in diameter. Cut each circle in half to form two semicircles. Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling.To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve. For the pastry, mix the flour and salt together in a bowl then pour in the oil and egg yolk and mix together until the mixture resembles breadcrumbs. Gradually stir in enough warm water to form a smooth dough (you may not need all the water). Roll the dough into a ball, wrap in cling film and chill in the fridge for least half an hour For the pastry, mix the flour and salt together in a bowl then pour in the oil and egg yolk and mix together until the mixture resembles breadcrumbs. Gradually stir in enough warm water to form a smooth dough (you may not need all the water). Roll the dough into a ball, wrap in cling film and chill in the fridge for least half an hour For the filling, boil the potatoes in a saucepan of salted water for 15-20 minutes, or until just tender, then drain. When cool enough to handle cut into 0.5cm/¼in cubes and set aside. Boil the carrots in a saucepan of salted water for 10-12 minutes, or until tender, then drain. Set aside. For the filling, boil the potatoes in a saucepan of salted water for 15-20 minutes, or until just tender, then drain. When cool enough to handle cut into 0.5cm/¼in cubes and set aside. Boil the carrots in a saucepan of salted water for 10-12 minutes, or until tender, then drain. Set aside. Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic. Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic. Stir in the garlic, chilli, curry leaves, potato and carrot and cook for a further ten minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool. Stir in the garlic, chilli, curry leaves, potato and carrot and cook for a further ten minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool. To make the samosas, cut the dough into six even-sized pieces and roll into balls. Use a rolling pin to roll each ball into a thin circle, about 15cm/6in diameter. Cut each circle in half to form two semicircles. To make the samosas, cut the dough into six even-sized pieces and roll into balls. Use a rolling pin to roll each ball into a thin circle, about 15cm/6in diameter. Cut each circle in half to form two semicircles. Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling. Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling. To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve. To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve."
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} | 67a5b3d40849be97bcbe4508b290f0e2a4691282646883233971e29ae9893f33 | Baked potato with leeks recipe
An average of 3.7 out of 5 stars from 3 ratings 1 baking potato1 tbsp olive oil1 medium leek, sliced300ml/½ pint milk55g/2oz butter 3 tbsp plain flour110g/4½oz cheddar cheese, grated½ tsp mustardpinch ground nutmegsalt and freshly ground black pepper 1 baking potato 1 tbsp olive oil 1 medium leek, sliced 300ml/½ pint milk 55g/2oz butter 3 tbsp plain flour 110g/4½oz cheddar cheese, grated ½ tsp mustard pinch ground nutmeg salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Rub the potato with the olive oil, place onto a baking tray and bake in the oven for 45-60 minutes, or until the potato is cooked through.While the potato is baking, cook the sliced leek in a pan of boiling salted water for 3-4 minutes, or until tender. Drain and set aside.In a saucepan, gently warm the milk through. Melt the butter in a saucepan, add the flour and stir until it forms a smooth paste. Gradually whisk in the warm milk, a little at a time, until the milk is incorporated and the mixture is smooth and free of lumps. Bring to boil, reduce the heat and allow to simmer, stirring frequently, for 4-5 minutes, or until the sauce thickens.Add the grated cheese, mustard, nutmeg, salt and freshly ground black pepper. Stir well and cook for one minute, then remove from the heat and keep warm until the potato is cooked.Halve the potato and scoop out the flesh, leaving the potato skin intact.Mash the potato flesh with the blanched leeks and spoon the mixture back into the potato skins. Pour the warm cheese sauce over the potato and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Rub the potato with the olive oil, place onto a baking tray and bake in the oven for 45-60 minutes, or until the potato is cooked through. Rub the potato with the olive oil, place onto a baking tray and bake in the oven for 45-60 minutes, or until the potato is cooked through. While the potato is baking, cook the sliced leek in a pan of boiling salted water for 3-4 minutes, or until tender. Drain and set aside. While the potato is baking, cook the sliced leek in a pan of boiling salted water for 3-4 minutes, or until tender. Drain and set aside. In a saucepan, gently warm the milk through. Melt the butter in a saucepan, add the flour and stir until it forms a smooth paste. Gradually whisk in the warm milk, a little at a time, until the milk is incorporated and the mixture is smooth and free of lumps. Bring to boil, reduce the heat and allow to simmer, stirring frequently, for 4-5 minutes, or until the sauce thickens. In a saucepan, gently warm the milk through. Melt the butter in a saucepan, add the flour and stir until it forms a smooth paste. Gradually whisk in the warm milk, a little at a time, until the milk is incorporated and the mixture is smooth and free of lumps. Bring to boil, reduce the heat and allow to simmer, stirring frequently, for 4-5 minutes, or until the sauce thickens. Add the grated cheese, mustard, nutmeg, salt and freshly ground black pepper. Stir well and cook for one minute, then remove from the heat and keep warm until the potato is cooked. Add the grated cheese, mustard, nutmeg, salt and freshly ground black pepper. Stir well and cook for one minute, then remove from the heat and keep warm until the potato is cooked. Halve the potato and scoop out the flesh, leaving the potato skin intact. Halve the potato and scoop out the flesh, leaving the potato skin intact. Mash the potato flesh with the blanched leeks and spoon the mixture back into the potato skins. Pour the warm cheese sauce over the potato and serve. Mash the potato flesh with the blanched leeks and spoon the mixture back into the potato skins. Pour the warm cheese sauce over the potato and serve. | {
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"content": "An average of 3.7 out of 5 stars from 3 ratings 1 baking potato1 tbsp olive oil1 medium leek, sliced300ml/½ pint milk55g/2oz butter 3 tbsp plain flour110g/4½oz cheddar cheese, grated½ tsp mustardpinch ground nutmegsalt and freshly ground black pepper 1 baking potato 1 tbsp olive oil 1 medium leek, sliced 300ml/½ pint milk 55g/2oz butter 3 tbsp plain flour 110g/4½oz cheddar cheese, grated ½ tsp mustard pinch ground nutmeg salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Rub the potato with the olive oil, place onto a baking tray and bake in the oven for 45-60 minutes, or until the potato is cooked through.While the potato is baking, cook the sliced leek in a pan of boiling salted water for 3-4 minutes, or until tender. Drain and set aside.In a saucepan, gently warm the milk through. Melt the butter in a saucepan, add the flour and stir until it forms a smooth paste. Gradually whisk in the warm milk, a little at a time, until the milk is incorporated and the mixture is smooth and free of lumps. Bring to boil, reduce the heat and allow to simmer, stirring frequently, for 4-5 minutes, or until the sauce thickens.Add the grated cheese, mustard, nutmeg, salt and freshly ground black pepper. Stir well and cook for one minute, then remove from the heat and keep warm until the potato is cooked.Halve the potato and scoop out the flesh, leaving the potato skin intact.Mash the potato flesh with the blanched leeks and spoon the mixture back into the potato skins. Pour the warm cheese sauce over the potato and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Rub the potato with the olive oil, place onto a baking tray and bake in the oven for 45-60 minutes, or until the potato is cooked through. Rub the potato with the olive oil, place onto a baking tray and bake in the oven for 45-60 minutes, or until the potato is cooked through. While the potato is baking, cook the sliced leek in a pan of boiling salted water for 3-4 minutes, or until tender. Drain and set aside. While the potato is baking, cook the sliced leek in a pan of boiling salted water for 3-4 minutes, or until tender. Drain and set aside. In a saucepan, gently warm the milk through. Melt the butter in a saucepan, add the flour and stir until it forms a smooth paste. Gradually whisk in the warm milk, a little at a time, until the milk is incorporated and the mixture is smooth and free of lumps. Bring to boil, reduce the heat and allow to simmer, stirring frequently, for 4-5 minutes, or until the sauce thickens. In a saucepan, gently warm the milk through. Melt the butter in a saucepan, add the flour and stir until it forms a smooth paste. Gradually whisk in the warm milk, a little at a time, until the milk is incorporated and the mixture is smooth and free of lumps. Bring to boil, reduce the heat and allow to simmer, stirring frequently, for 4-5 minutes, or until the sauce thickens. Add the grated cheese, mustard, nutmeg, salt and freshly ground black pepper. Stir well and cook for one minute, then remove from the heat and keep warm until the potato is cooked. Add the grated cheese, mustard, nutmeg, salt and freshly ground black pepper. Stir well and cook for one minute, then remove from the heat and keep warm until the potato is cooked. Halve the potato and scoop out the flesh, leaving the potato skin intact. Halve the potato and scoop out the flesh, leaving the potato skin intact. Mash the potato flesh with the blanched leeks and spoon the mixture back into the potato skins. Pour the warm cheese sauce over the potato and serve. Mash the potato flesh with the blanched leeks and spoon the mixture back into the potato skins. Pour the warm cheese sauce over the potato and serve."
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} | 5b6571ae1c266922986d7eb5e467457269350f3da72ae6a7794edde7fd6fc7aa | Beer can chicken with garlic butter jacket potatoes recipe
Mix the paprikas, chilli flakes, mustard, vinegar and lemon and lime juices in a bowl to a smooth paste. Transfer the marinade to a large plastic food bag, add 4 tablespoons of the olive oil and the chicken, then seal the bag and shake it carefully to cover the chicken in the marinade. Set aside to marinate for as long as possible.Prick the potatoes with a fork, then rub them in some of the remaining oil and season with salt and pepper. Wrap each one in aluminium foil. Place one garlic bulb onto another sheet of foil and drizzle with more of the remaining oil. Wrap the bulb tightly in the foil. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white. Cut the second garlic bulb in half horizontally and stuff the two halves inside the chicken. Manoeuvre the half-full beer can to fit just inside the chicken, so that the bottom half of the can is sticking out of the chicken. Nestle the wrapped potatoes and garlic bulb into the coals, then stand the chicken upright on its beer can in the centre of the barbecue. Wrap a piece of aluminium foil around the base of the chicken to form a protective collar, then cover the barbecue with the lid and cook for 15 minutes. Remove the garlic bulb and set aside to cool. Continue to cook the chicken and potatoes for a further 30 minutes, or until the chicken is completely cooked through and the potatoes are tender.Unwrap the garlic and squeeze the roasted garlic from the cloves into a bowl. Stir in the chives and butter.For the salad, mix the lettuce leaves, tomatoes and cucumber together in a large serving bowl then drizzle with the olive oil.To serve, transfer the cooked chicken, still standing upright on its beer can, to a large serving platter. Unwrap the potatoes, cut a cross in the top of each, squeeze gently and spoon over the garlic butter. Arrange the potatoes around the chicken, garnish the plate with the lemon and lime wedges, then serve with the salad. Mix the paprikas, chilli flakes, mustard, vinegar and lemon and lime juices in a bowl to a smooth paste. Mix the paprikas, chilli flakes, mustard, vinegar and lemon and lime juices in a bowl to a smooth paste. Transfer the marinade to a large plastic food bag, add 4 tablespoons of the olive oil and the chicken, then seal the bag and shake it carefully to cover the chicken in the marinade. Set aside to marinate for as long as possible. Transfer the marinade to a large plastic food bag, add 4 tablespoons of the olive oil and the chicken, then seal the bag and shake it carefully to cover the chicken in the marinade. Set aside to marinate for as long as possible. Prick the potatoes with a fork, then rub them in some of the remaining oil and season with salt and pepper. Wrap each one in aluminium foil. Prick the potatoes with a fork, then rub them in some of the remaining oil and season with salt and pepper. Wrap each one in aluminium foil. Place one garlic bulb onto another sheet of foil and drizzle with more of the remaining oil. Wrap the bulb tightly in the foil. Place one garlic bulb onto another sheet of foil and drizzle with more of the remaining oil. Wrap the bulb tightly in the foil. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white. Cut the second garlic bulb in half horizontally and stuff the two halves inside the chicken. Manoeuvre the half-full beer can to fit just inside the chicken, so that the bottom half of the can is sticking out of the chicken. Cut the second garlic bulb in half horizontally and stuff the two halves inside the chicken. Manoeuvre the half-full beer can to fit just inside the chicken, so that the bottom half of the can is sticking out of the chicken. Nestle the wrapped potatoes and garlic bulb into the coals, then stand the chicken upright on its beer can in the centre of the barbecue. Wrap a piece of aluminium foil around the base of the chicken to form a protective collar, then cover the barbecue with the lid and cook for 15 minutes. Nestle the wrapped potatoes and garlic bulb into the coals, then stand the chicken upright on its beer can in the centre of the barbecue. Wrap a piece of aluminium foil around the base of the chicken to form a protective collar, then cover the barbecue with the lid and cook for 15 minutes. Remove the garlic bulb and set aside to cool. Continue to cook the chicken and potatoes for a further 30 minutes, or until the chicken is completely cooked through and the potatoes are tender. Remove the garlic bulb and set aside to cool. Continue to cook the chicken and potatoes for a further 30 minutes, or until the chicken is completely cooked through and the potatoes are tender. Unwrap the garlic and squeeze the roasted garlic from the cloves into a bowl. Stir in the chives and butter. Unwrap the garlic and squeeze the roasted garlic from the cloves into a bowl. Stir in the chives and butter. For the salad, mix the lettuce leaves, tomatoes and cucumber together in a large serving bowl then drizzle with the olive oil. For the salad, mix the lettuce leaves, tomatoes and cucumber together in a large serving bowl then drizzle with the olive oil. To serve, transfer the cooked chicken, still standing upright on its beer can, to a large serving platter. Unwrap the potatoes, cut a cross in the top of each, squeeze gently and spoon over the garlic butter. Arrange the potatoes around the chicken, garnish the plate with the lemon and lime wedges, then serve with the salad. To serve, transfer the cooked chicken, still standing upright on its beer can, to a large serving platter. Unwrap the potatoes, cut a cross in the top of each, squeeze gently and spoon over the garlic butter. Arrange the potatoes around the chicken, garnish the plate with the lemon and lime wedges, then serve with the salad. | {
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"title": "Beer can chicken with garlic butter jacket potatoes recipe",
"content": "Mix the paprikas, chilli flakes, mustard, vinegar and lemon and lime juices in a bowl to a smooth paste. Transfer the marinade to a large plastic food bag, add 4 tablespoons of the olive oil and the chicken, then seal the bag and shake it carefully to cover the chicken in the marinade. Set aside to marinate for as long as possible.Prick the potatoes with a fork, then rub them in some of the remaining oil and season with salt and pepper. Wrap each one in aluminium foil. Place one garlic bulb onto another sheet of foil and drizzle with more of the remaining oil. Wrap the bulb tightly in the foil. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white. Cut the second garlic bulb in half horizontally and stuff the two halves inside the chicken. Manoeuvre the half-full beer can to fit just inside the chicken, so that the bottom half of the can is sticking out of the chicken. Nestle the wrapped potatoes and garlic bulb into the coals, then stand the chicken upright on its beer can in the centre of the barbecue. Wrap a piece of aluminium foil around the base of the chicken to form a protective collar, then cover the barbecue with the lid and cook for 15 minutes. Remove the garlic bulb and set aside to cool. Continue to cook the chicken and potatoes for a further 30 minutes, or until the chicken is completely cooked through and the potatoes are tender.Unwrap the garlic and squeeze the roasted garlic from the cloves into a bowl. Stir in the chives and butter.For the salad, mix the lettuce leaves, tomatoes and cucumber together in a large serving bowl then drizzle with the olive oil.To serve, transfer the cooked chicken, still standing upright on its beer can, to a large serving platter. Unwrap the potatoes, cut a cross in the top of each, squeeze gently and spoon over the garlic butter. Arrange the potatoes around the chicken, garnish the plate with the lemon and lime wedges, then serve with the salad. Mix the paprikas, chilli flakes, mustard, vinegar and lemon and lime juices in a bowl to a smooth paste. Mix the paprikas, chilli flakes, mustard, vinegar and lemon and lime juices in a bowl to a smooth paste. Transfer the marinade to a large plastic food bag, add 4 tablespoons of the olive oil and the chicken, then seal the bag and shake it carefully to cover the chicken in the marinade. Set aside to marinate for as long as possible. Transfer the marinade to a large plastic food bag, add 4 tablespoons of the olive oil and the chicken, then seal the bag and shake it carefully to cover the chicken in the marinade. Set aside to marinate for as long as possible. Prick the potatoes with a fork, then rub them in some of the remaining oil and season with salt and pepper. Wrap each one in aluminium foil. Prick the potatoes with a fork, then rub them in some of the remaining oil and season with salt and pepper. Wrap each one in aluminium foil. Place one garlic bulb onto another sheet of foil and drizzle with more of the remaining oil. Wrap the bulb tightly in the foil. Place one garlic bulb onto another sheet of foil and drizzle with more of the remaining oil. Wrap the bulb tightly in the foil. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white. Cut the second garlic bulb in half horizontally and stuff the two halves inside the chicken. Manoeuvre the half-full beer can to fit just inside the chicken, so that the bottom half of the can is sticking out of the chicken. Cut the second garlic bulb in half horizontally and stuff the two halves inside the chicken. Manoeuvre the half-full beer can to fit just inside the chicken, so that the bottom half of the can is sticking out of the chicken. Nestle the wrapped potatoes and garlic bulb into the coals, then stand the chicken upright on its beer can in the centre of the barbecue. Wrap a piece of aluminium foil around the base of the chicken to form a protective collar, then cover the barbecue with the lid and cook for 15 minutes. Nestle the wrapped potatoes and garlic bulb into the coals, then stand the chicken upright on its beer can in the centre of the barbecue. Wrap a piece of aluminium foil around the base of the chicken to form a protective collar, then cover the barbecue with the lid and cook for 15 minutes. Remove the garlic bulb and set aside to cool. Continue to cook the chicken and potatoes for a further 30 minutes, or until the chicken is completely cooked through and the potatoes are tender. Remove the garlic bulb and set aside to cool. Continue to cook the chicken and potatoes for a further 30 minutes, or until the chicken is completely cooked through and the potatoes are tender. Unwrap the garlic and squeeze the roasted garlic from the cloves into a bowl. Stir in the chives and butter. Unwrap the garlic and squeeze the roasted garlic from the cloves into a bowl. Stir in the chives and butter. For the salad, mix the lettuce leaves, tomatoes and cucumber together in a large serving bowl then drizzle with the olive oil. For the salad, mix the lettuce leaves, tomatoes and cucumber together in a large serving bowl then drizzle with the olive oil. To serve, transfer the cooked chicken, still standing upright on its beer can, to a large serving platter. Unwrap the potatoes, cut a cross in the top of each, squeeze gently and spoon over the garlic butter. Arrange the potatoes around the chicken, garnish the plate with the lemon and lime wedges, then serve with the salad. To serve, transfer the cooked chicken, still standing upright on its beer can, to a large serving platter. Unwrap the potatoes, cut a cross in the top of each, squeeze gently and spoon over the garlic butter. Arrange the potatoes around the chicken, garnish the plate with the lemon and lime wedges, then serve with the salad."
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} | 5b9728b92aea60e576a5e850e0b90dce4b2e1344a56c47afefc98f8ef0f3cfe0 | Champ recipe
An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/champ_67444_16x9.jpg Looking for an easy mashed potato recipe? James Martin's creamy champ is perfect with sausages or pork chops. 1.35kg/3lb potatoes, well scrubbed and left whole in their jackets290ml/½ pint milk85g/3oz buttersalt and white pepper1 large bunch spring onions, finely chopped 1.35kg/3lb potatoes, well scrubbed and left whole in their jackets 290ml/½ pint milk 85g/3oz butter salt and white pepper 1 large bunch spring onions, finely chopped Method Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly. Boil the milk and add to the potato, together with the spring onions.Season and stir well. Pile into a serving dish.Make a well in the centre and add the butter. Serve immediately. Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly. Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly. Boil the milk and add to the potato, together with the spring onions. Boil the milk and add to the potato, together with the spring onions. Season and stir well. Season and stir well. Pile into a serving dish. Pile into a serving dish. Make a well in the centre and add the butter. Serve immediately. Make a well in the centre and add the butter. Serve immediately. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Champ recipe",
"content": "An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/champ_67444_16x9.jpg Looking for an easy mashed potato recipe? James Martin's creamy champ is perfect with sausages or pork chops. 1.35kg/3lb potatoes, well scrubbed and left whole in their jackets290ml/½ pint milk85g/3oz buttersalt and white pepper1 large bunch spring onions, finely chopped 1.35kg/3lb potatoes, well scrubbed and left whole in their jackets 290ml/½ pint milk 85g/3oz butter salt and white pepper 1 large bunch spring onions, finely chopped Method Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly. Boil the milk and add to the potato, together with the spring onions.Season and stir well. Pile into a serving dish.Make a well in the centre and add the butter. Serve immediately. Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly. Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly. Boil the milk and add to the potato, together with the spring onions. Boil the milk and add to the potato, together with the spring onions. Season and stir well. Season and stir well. Pile into a serving dish. Pile into a serving dish. Make a well in the centre and add the butter. Serve immediately. Make a well in the centre and add the butter. Serve immediately."
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} | 40c0422393c9a6a32dfd4baf119808126ee1640132b7f5aee26dfb6ee85c5ee7 | Pea and spring onion champ recipe
An average of 4.0 out of 5 stars from 1 rating Rachel Allen adds peas to a traditional mash recipe for creamy Irish champ. 1½kg/3lb 5oz potatoes, scrubbed100g/3½oz butter500ml/18fl oz milk (if you want it rich use ¾ milk to ¼ cream)450g/1lb peas75g/2¾oz spring onions, chopped4 tbsp chopped parsleysalt and freshly ground black pepper 1½kg/3lb 5oz potatoes, scrubbed 100g/3½oz butter 500ml/18fl oz milk (if you want it rich use ¾ milk to ¼ cream) 450g/1lb peas 75g/2¾oz spring onions, chopped 4 tbsp chopped parsley salt and freshly ground black pepper Method To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender.Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do.When cooked, drain all the water off, peel and mash with most of the butter while hot.Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked.Add the parsley and take off the heat.Add the potatoes, keeping some of the milk back in case you don't need it all.Season to taste and beat until creamy and smooth, adding more milk if necessary.Serve piping hot with the remaining butter melting in the centre. To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender. To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender. Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do. Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do. When cooked, drain all the water off, peel and mash with most of the butter while hot. When cooked, drain all the water off, peel and mash with most of the butter while hot. Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked. Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked. Add the parsley and take off the heat. Add the parsley and take off the heat. Add the potatoes, keeping some of the milk back in case you don't need it all. Add the potatoes, keeping some of the milk back in case you don't need it all. Season to taste and beat until creamy and smooth, adding more milk if necessary. Season to taste and beat until creamy and smooth, adding more milk if necessary. Serve piping hot with the remaining butter melting in the centre. Serve piping hot with the remaining butter melting in the centre. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pea and spring onion champ recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Rachel Allen adds peas to a traditional mash recipe for creamy Irish champ. 1½kg/3lb 5oz potatoes, scrubbed100g/3½oz butter500ml/18fl oz milk (if you want it rich use ¾ milk to ¼ cream)450g/1lb peas75g/2¾oz spring onions, chopped4 tbsp chopped parsleysalt and freshly ground black pepper 1½kg/3lb 5oz potatoes, scrubbed 100g/3½oz butter 500ml/18fl oz milk (if you want it rich use ¾ milk to ¼ cream) 450g/1lb peas 75g/2¾oz spring onions, chopped 4 tbsp chopped parsley salt and freshly ground black pepper Method To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender.Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do.When cooked, drain all the water off, peel and mash with most of the butter while hot.Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked.Add the parsley and take off the heat.Add the potatoes, keeping some of the milk back in case you don't need it all.Season to taste and beat until creamy and smooth, adding more milk if necessary.Serve piping hot with the remaining butter melting in the centre. To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender. To make the champ, cook the potatoes in salted water for 5-10 minutes, until tender. Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do. Drain three-quarters of the water and continue to cook on a low heat. Avoid stabbing the potatoes with a knife, because if they're floury potatoes they'll break up if you do. When cooked, drain all the water off, peel and mash with most of the butter while hot. When cooked, drain all the water off, peel and mash with most of the butter while hot. Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked. Meanwhile, place the milk in a saucepan with the peas and spring onion and boil for four or five minutes, until cooked. Add the parsley and take off the heat. Add the parsley and take off the heat. Add the potatoes, keeping some of the milk back in case you don't need it all. Add the potatoes, keeping some of the milk back in case you don't need it all. Season to taste and beat until creamy and smooth, adding more milk if necessary. Season to taste and beat until creamy and smooth, adding more milk if necessary. Serve piping hot with the remaining butter melting in the centre. Serve piping hot with the remaining butter melting in the centre."
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} | 712f5a313c80e79011573c543fe35286355eb4202b3267c4dcac983eab6c3701 | Crab fritters with a spiced sauce recipe
An average of 5.0 out of 5 stars from 1 rating These crunchy, aromatic fitters make great nibbles or a starter with a dip of your choice. Here they’re served as part of a Chinese-style feast. Serve with fried rice. 2–3 tbsp sunflower oil 1 star anise3 tbsp roughly chopped cashew nuts2 thin green chillies, finely chopped5cm/2in piece fresh root ginger, peeled and finely chopped 2 spring onions, finely chopped500ml/18fl oz hot light chicken stock2–3 tbsp light soy sauce2 heaped tbsp cornflour blended with 50ml/2fl oz water 2 tbsp finely chopped coriander salt and ground white pepper 2–3 tbsp sunflower oil 1 star anise 3 tbsp roughly chopped cashew nuts 2 thin green chillies, finely chopped 5cm/2in piece fresh root ginger, peeled and finely chopped 2 spring onions, finely chopped 500ml/18fl oz hot light chicken stock 2–3 tbsp light soy sauce 2 heaped tbsp cornflour blended with 50ml/2fl oz water 2 tbsp finely chopped coriander salt and ground white pepper sunflower oil, for deep frying250–300g/9–10½oz crabmeat 1 free-range egg200g/7oz cornflour 1–2 thin green chillies, finely chopped 1 spring onion, finely chopped 5cm/2in piece fresh root ginger, peeled and finely chopped 1–2 tbsp fresh coriander, finely chopped 2 tbsp light soy sauce ½ tsp crushed black pepper sunflower oil, for deep frying 250–300g/9–10½oz crabmeat 1 free-range egg 200g/7oz cornflour 1–2 thin green chillies, finely chopped 1 spring onion, finely chopped 5cm/2in piece fresh root ginger, peeled and finely chopped 1–2 tbsp fresh coriander, finely chopped 2 tbsp light soy sauce ½ tsp crushed black pepper 6–8 langoustine tails, peeled and deveined3 tbsp cornflour 6–8 langoustine tails, peeled and deveined 3 tbsp cornflour Method To make the sauce, heat the oil in a wok over a high heat. Add the star anise then the cashew nuts, stirring all the time so they don’t burn. As soon as the cashews are golden-brown add the chilli, ginger and spring onions and stir-fry until the onions are soft. Add the stock and bring to the boil. Add the soy sauce and season to taste. Stir in the cornflour mixture and keep stirring until the sauce thickens and there are no lumps. (You may need to add more cornflour, if the sauce doesn’t thicken.) Stir in the coriander and pour into a serving bowl. Heat the oil in a wok or deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To make the fritters, put the crabmeat in a bowl and mash it up as best you can, mixing it well. If using only white meat you will need to break it down completely. Mix all the remaining ingredients together well until you have a thick batter. Drop a teaspoon of the mixture in the oil and fry until golden brown on all sides. Drain on kitchen paper and then taste to check the seasoning, add more salt and pepper to the batter as required. Fry spoonfuls of the remaining batter, in batches, being careful not to overcrowd the pan.Increase the temperature of the oil to 200C. Season the langoustine tails and roll them in cornflour. Drop them into the oil and fry until pink and cooked through. Drain on kitchen paper. To serve, divide the fritters between serving plates and pour over the sauce. Top with the langoustines and serve with fried rice. To make the sauce, heat the oil in a wok over a high heat. Add the star anise then the cashew nuts, stirring all the time so they don’t burn. As soon as the cashews are golden-brown add the chilli, ginger and spring onions and stir-fry until the onions are soft. Add the stock and bring to the boil. Add the soy sauce and season to taste. To make the sauce, heat the oil in a wok over a high heat. Add the star anise then the cashew nuts, stirring all the time so they don’t burn. As soon as the cashews are golden-brown add the chilli, ginger and spring onions and stir-fry until the onions are soft. Add the stock and bring to the boil. Add the soy sauce and season to taste. Stir in the cornflour mixture and keep stirring until the sauce thickens and there are no lumps. (You may need to add more cornflour, if the sauce doesn’t thicken.) Stir in the coriander and pour into a serving bowl. Stir in the cornflour mixture and keep stirring until the sauce thickens and there are no lumps. (You may need to add more cornflour, if the sauce doesn’t thicken.) Stir in the coriander and pour into a serving bowl. Heat the oil in a wok or deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a wok or deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the fritters, put the crabmeat in a bowl and mash it up as best you can, mixing it well. If using only white meat you will need to break it down completely. To make the fritters, put the crabmeat in a bowl and mash it up as best you can, mixing it well. If using only white meat you will need to break it down completely. Mix all the remaining ingredients together well until you have a thick batter. Drop a teaspoon of the mixture in the oil and fry until golden brown on all sides. Drain on kitchen paper and then taste to check the seasoning, add more salt and pepper to the batter as required. Fry spoonfuls of the remaining batter, in batches, being careful not to overcrowd the pan. Mix all the remaining ingredients together well until you have a thick batter. Drop a teaspoon of the mixture in the oil and fry until golden brown on all sides. Drain on kitchen paper and then taste to check the seasoning, add more salt and pepper to the batter as required. Fry spoonfuls of the remaining batter, in batches, being careful not to overcrowd the pan. Increase the temperature of the oil to 200C. Increase the temperature of the oil to 200C. Season the langoustine tails and roll them in cornflour. Drop them into the oil and fry until pink and cooked through. Drain on kitchen paper. Season the langoustine tails and roll them in cornflour. Drop them into the oil and fry until pink and cooked through. Drain on kitchen paper. To serve, divide the fritters between serving plates and pour over the sauce. Top with the langoustines and serve with fried rice. To serve, divide the fritters between serving plates and pour over the sauce. Top with the langoustines and serve with fried rice. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crab fritters with a spiced sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These crunchy, aromatic fitters make great nibbles or a starter with a dip of your choice. Here they’re served as part of a Chinese-style feast. Serve with fried rice. 2–3 tbsp sunflower oil 1 star anise3 tbsp roughly chopped cashew nuts2 thin green chillies, finely chopped5cm/2in piece fresh root ginger, peeled and finely chopped 2 spring onions, finely chopped500ml/18fl oz hot light chicken stock2–3 tbsp light soy sauce2 heaped tbsp cornflour blended with 50ml/2fl oz water 2 tbsp finely chopped coriander salt and ground white pepper 2–3 tbsp sunflower oil 1 star anise 3 tbsp roughly chopped cashew nuts 2 thin green chillies, finely chopped 5cm/2in piece fresh root ginger, peeled and finely chopped 2 spring onions, finely chopped 500ml/18fl oz hot light chicken stock 2–3 tbsp light soy sauce 2 heaped tbsp cornflour blended with 50ml/2fl oz water 2 tbsp finely chopped coriander salt and ground white pepper sunflower oil, for deep frying250–300g/9–10½oz crabmeat 1 free-range egg200g/7oz cornflour 1–2 thin green chillies, finely chopped 1 spring onion, finely chopped 5cm/2in piece fresh root ginger, peeled and finely chopped 1–2 tbsp fresh coriander, finely chopped 2 tbsp light soy sauce ½ tsp crushed black pepper sunflower oil, for deep frying 250–300g/9–10½oz crabmeat 1 free-range egg 200g/7oz cornflour 1–2 thin green chillies, finely chopped 1 spring onion, finely chopped 5cm/2in piece fresh root ginger, peeled and finely chopped 1–2 tbsp fresh coriander, finely chopped 2 tbsp light soy sauce ½ tsp crushed black pepper 6–8 langoustine tails, peeled and deveined3 tbsp cornflour 6–8 langoustine tails, peeled and deveined 3 tbsp cornflour Method To make the sauce, heat the oil in a wok over a high heat. Add the star anise then the cashew nuts, stirring all the time so they don’t burn. As soon as the cashews are golden-brown add the chilli, ginger and spring onions and stir-fry until the onions are soft. Add the stock and bring to the boil. Add the soy sauce and season to taste. Stir in the cornflour mixture and keep stirring until the sauce thickens and there are no lumps. (You may need to add more cornflour, if the sauce doesn’t thicken.) Stir in the coriander and pour into a serving bowl. Heat the oil in a wok or deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)To make the fritters, put the crabmeat in a bowl and mash it up as best you can, mixing it well. If using only white meat you will need to break it down completely. Mix all the remaining ingredients together well until you have a thick batter. Drop a teaspoon of the mixture in the oil and fry until golden brown on all sides. Drain on kitchen paper and then taste to check the seasoning, add more salt and pepper to the batter as required. Fry spoonfuls of the remaining batter, in batches, being careful not to overcrowd the pan.Increase the temperature of the oil to 200C. Season the langoustine tails and roll them in cornflour. Drop them into the oil and fry until pink and cooked through. Drain on kitchen paper. To serve, divide the fritters between serving plates and pour over the sauce. Top with the langoustines and serve with fried rice. To make the sauce, heat the oil in a wok over a high heat. Add the star anise then the cashew nuts, stirring all the time so they don’t burn. As soon as the cashews are golden-brown add the chilli, ginger and spring onions and stir-fry until the onions are soft. Add the stock and bring to the boil. Add the soy sauce and season to taste. To make the sauce, heat the oil in a wok over a high heat. Add the star anise then the cashew nuts, stirring all the time so they don’t burn. As soon as the cashews are golden-brown add the chilli, ginger and spring onions and stir-fry until the onions are soft. Add the stock and bring to the boil. Add the soy sauce and season to taste. Stir in the cornflour mixture and keep stirring until the sauce thickens and there are no lumps. (You may need to add more cornflour, if the sauce doesn’t thicken.) Stir in the coriander and pour into a serving bowl. Stir in the cornflour mixture and keep stirring until the sauce thickens and there are no lumps. (You may need to add more cornflour, if the sauce doesn’t thicken.) Stir in the coriander and pour into a serving bowl. Heat the oil in a wok or deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a wok or deep-fat fryer to 150C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the fritters, put the crabmeat in a bowl and mash it up as best you can, mixing it well. If using only white meat you will need to break it down completely. To make the fritters, put the crabmeat in a bowl and mash it up as best you can, mixing it well. If using only white meat you will need to break it down completely. Mix all the remaining ingredients together well until you have a thick batter. Drop a teaspoon of the mixture in the oil and fry until golden brown on all sides. Drain on kitchen paper and then taste to check the seasoning, add more salt and pepper to the batter as required. Fry spoonfuls of the remaining batter, in batches, being careful not to overcrowd the pan. Mix all the remaining ingredients together well until you have a thick batter. Drop a teaspoon of the mixture in the oil and fry until golden brown on all sides. Drain on kitchen paper and then taste to check the seasoning, add more salt and pepper to the batter as required. Fry spoonfuls of the remaining batter, in batches, being careful not to overcrowd the pan. Increase the temperature of the oil to 200C. Increase the temperature of the oil to 200C. Season the langoustine tails and roll them in cornflour. Drop them into the oil and fry until pink and cooked through. Drain on kitchen paper. Season the langoustine tails and roll them in cornflour. Drop them into the oil and fry until pink and cooked through. Drain on kitchen paper. To serve, divide the fritters between serving plates and pour over the sauce. Top with the langoustines and serve with fried rice. To serve, divide the fritters between serving plates and pour over the sauce. Top with the langoustines and serve with fried rice."
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} | a66393dfc82566d6f22a8e88bd7f991d02272fa37bf847caf0314d3a5aabd740 | Lentil fritters with warm pineapple salsa recipe
An average of 4.0 out of 5 stars from 1 rating Packed with spicy flavour, these lentil fritters are easy to make, and served with a bright, sweet and sour warm pineapple salsa. 2 tbsp olive oil½ tsp yellow mustard seeds 1 tsp cumin seeds 2 onions, finely diced4 garlic cloves, crushed1 Scotch bonnet chilli, seeds removed and finely chopped 5cm/2in piece fresh root ginger, peeled and finely chopped 2x 400g tins green or brown lentils, rinsed and well drained2 vegetable stock cubes, crumbled1½ tsp garam masala 50g/1¾oz creamed coconut, grated small handful fresh coriander, finely chopped½ lemon, juice and zest1 free-range egg 2 tbsp plain flourvegetable oil, for fryingsalt and freshly ground black pepper 2 tbsp olive oil ½ tsp yellow mustard seeds 1 tsp cumin seeds 2 onions, finely diced 4 garlic cloves, crushed 1 Scotch bonnet chilli, seeds removed and finely chopped 5cm/2in piece fresh root ginger, peeled and finely chopped 2x 400g tins green or brown lentils, rinsed and well drained 2 vegetable stock cubes, crumbled 1½ tsp garam masala 50g/1¾oz creamed coconut, grated small handful fresh coriander, finely chopped ½ lemon, juice and zest 1 free-range egg 2 tbsp plain flour vegetable oil, for frying salt and freshly ground black pepper 2 tbsp white sugar ½ small fresh pineapple, peeled, cored and finely diced2 tbsp rice vinegar 1 tbsp soy sauce lemon juice, to tastesalt 2 tbsp white sugar ½ small fresh pineapple, peeled, cored and finely diced 2 tbsp rice vinegar 1 tbsp soy sauce lemon juice, to taste salt Method Heat the olive oil in a large frying pan over a medium–high heat, add the mustard and cumin seeds and cook for 1 minute until the mustard seeds begin to pop. Add the onions, garlic, Scotch bonnet and ginger to the pan and fry for 5 minutes until softened. Add the drained lentils, stock cubes, garam masala and creamed coconut and cook, stirring, for 3–4 minutes until the mixture is really dry. Stir through the coriander and lemon juice and leave to cool slightly.Transfer the mixture to a food processor, add the egg and flour, pulse a few times to combine, season to taste and then leave to cool.Lightly dampen your hands. Form the lentil mixture into eight equal patties, place on a tray lined with baking paper and refrigerate until well set.To make the warm pineapple salsa, put the sugar in a frying pan and cook over a medium–high heat until caramelised. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Carefully add the pineapple and cook for 2–3 minutes until the pineapple has slightly softened and the caramel has dissolved. Add the vinegar and soy sauce and cook for another 2 minutes until combined. Remove from the heat and season with lemon juice and salt to taste.Pour 1cm/½in of vegetable oil into a frying pan over a medium–high heat. Carefully lower the lentil patties into the oil and cook for about 3 minutes on each side, until browned and crisped. Serve the patties hot, with some lemon zest grated over and the warm pineapple salsa on the side. Heat the olive oil in a large frying pan over a medium–high heat, add the mustard and cumin seeds and cook for 1 minute until the mustard seeds begin to pop. Heat the olive oil in a large frying pan over a medium–high heat, add the mustard and cumin seeds and cook for 1 minute until the mustard seeds begin to pop. Add the onions, garlic, Scotch bonnet and ginger to the pan and fry for 5 minutes until softened. Add the onions, garlic, Scotch bonnet and ginger to the pan and fry for 5 minutes until softened. Add the drained lentils, stock cubes, garam masala and creamed coconut and cook, stirring, for 3–4 minutes until the mixture is really dry. Stir through the coriander and lemon juice and leave to cool slightly. Add the drained lentils, stock cubes, garam masala and creamed coconut and cook, stirring, for 3–4 minutes until the mixture is really dry. Stir through the coriander and lemon juice and leave to cool slightly. Transfer the mixture to a food processor, add the egg and flour, pulse a few times to combine, season to taste and then leave to cool. Transfer the mixture to a food processor, add the egg and flour, pulse a few times to combine, season to taste and then leave to cool. Lightly dampen your hands. Form the lentil mixture into eight equal patties, place on a tray lined with baking paper and refrigerate until well set. Lightly dampen your hands. Form the lentil mixture into eight equal patties, place on a tray lined with baking paper and refrigerate until well set. To make the warm pineapple salsa, put the sugar in a frying pan and cook over a medium–high heat until caramelised. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Carefully add the pineapple and cook for 2–3 minutes until the pineapple has slightly softened and the caramel has dissolved. Add the vinegar and soy sauce and cook for another 2 minutes until combined. Remove from the heat and season with lemon juice and salt to taste. To make the warm pineapple salsa, put the sugar in a frying pan and cook over a medium–high heat until caramelised. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Carefully add the pineapple and cook for 2–3 minutes until the pineapple has slightly softened and the caramel has dissolved. Add the vinegar and soy sauce and cook for another 2 minutes until combined. Remove from the heat and season with lemon juice and salt to taste. Pour 1cm/½in of vegetable oil into a frying pan over a medium–high heat. Carefully lower the lentil patties into the oil and cook for about 3 minutes on each side, until browned and crisped. Pour 1cm/½in of vegetable oil into a frying pan over a medium–high heat. Carefully lower the lentil patties into the oil and cook for about 3 minutes on each side, until browned and crisped. Serve the patties hot, with some lemon zest grated over and the warm pineapple salsa on the side. Serve the patties hot, with some lemon zest grated over and the warm pineapple salsa on the side. | {
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"title": "Lentil fritters with warm pineapple salsa recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Packed with spicy flavour, these lentil fritters are easy to make, and served with a bright, sweet and sour warm pineapple salsa. 2 tbsp olive oil½ tsp yellow mustard seeds 1 tsp cumin seeds 2 onions, finely diced4 garlic cloves, crushed1 Scotch bonnet chilli, seeds removed and finely chopped 5cm/2in piece fresh root ginger, peeled and finely chopped 2x 400g tins green or brown lentils, rinsed and well drained2 vegetable stock cubes, crumbled1½ tsp garam masala 50g/1¾oz creamed coconut, grated small handful fresh coriander, finely chopped½ lemon, juice and zest1 free-range egg 2 tbsp plain flourvegetable oil, for fryingsalt and freshly ground black pepper 2 tbsp olive oil ½ tsp yellow mustard seeds 1 tsp cumin seeds 2 onions, finely diced 4 garlic cloves, crushed 1 Scotch bonnet chilli, seeds removed and finely chopped 5cm/2in piece fresh root ginger, peeled and finely chopped 2x 400g tins green or brown lentils, rinsed and well drained 2 vegetable stock cubes, crumbled 1½ tsp garam masala 50g/1¾oz creamed coconut, grated small handful fresh coriander, finely chopped ½ lemon, juice and zest 1 free-range egg 2 tbsp plain flour vegetable oil, for frying salt and freshly ground black pepper 2 tbsp white sugar ½ small fresh pineapple, peeled, cored and finely diced2 tbsp rice vinegar 1 tbsp soy sauce lemon juice, to tastesalt 2 tbsp white sugar ½ small fresh pineapple, peeled, cored and finely diced 2 tbsp rice vinegar 1 tbsp soy sauce lemon juice, to taste salt Method Heat the olive oil in a large frying pan over a medium–high heat, add the mustard and cumin seeds and cook for 1 minute until the mustard seeds begin to pop. Add the onions, garlic, Scotch bonnet and ginger to the pan and fry for 5 minutes until softened. Add the drained lentils, stock cubes, garam masala and creamed coconut and cook, stirring, for 3–4 minutes until the mixture is really dry. Stir through the coriander and lemon juice and leave to cool slightly.Transfer the mixture to a food processor, add the egg and flour, pulse a few times to combine, season to taste and then leave to cool.Lightly dampen your hands. Form the lentil mixture into eight equal patties, place on a tray lined with baking paper and refrigerate until well set.To make the warm pineapple salsa, put the sugar in a frying pan and cook over a medium–high heat until caramelised. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Carefully add the pineapple and cook for 2–3 minutes until the pineapple has slightly softened and the caramel has dissolved. Add the vinegar and soy sauce and cook for another 2 minutes until combined. Remove from the heat and season with lemon juice and salt to taste.Pour 1cm/½in of vegetable oil into a frying pan over a medium–high heat. Carefully lower the lentil patties into the oil and cook for about 3 minutes on each side, until browned and crisped. Serve the patties hot, with some lemon zest grated over and the warm pineapple salsa on the side. Heat the olive oil in a large frying pan over a medium–high heat, add the mustard and cumin seeds and cook for 1 minute until the mustard seeds begin to pop. Heat the olive oil in a large frying pan over a medium–high heat, add the mustard and cumin seeds and cook for 1 minute until the mustard seeds begin to pop. Add the onions, garlic, Scotch bonnet and ginger to the pan and fry for 5 minutes until softened. Add the onions, garlic, Scotch bonnet and ginger to the pan and fry for 5 minutes until softened. Add the drained lentils, stock cubes, garam masala and creamed coconut and cook, stirring, for 3–4 minutes until the mixture is really dry. Stir through the coriander and lemon juice and leave to cool slightly. Add the drained lentils, stock cubes, garam masala and creamed coconut and cook, stirring, for 3–4 minutes until the mixture is really dry. Stir through the coriander and lemon juice and leave to cool slightly. Transfer the mixture to a food processor, add the egg and flour, pulse a few times to combine, season to taste and then leave to cool. Transfer the mixture to a food processor, add the egg and flour, pulse a few times to combine, season to taste and then leave to cool. Lightly dampen your hands. Form the lentil mixture into eight equal patties, place on a tray lined with baking paper and refrigerate until well set. Lightly dampen your hands. Form the lentil mixture into eight equal patties, place on a tray lined with baking paper and refrigerate until well set. To make the warm pineapple salsa, put the sugar in a frying pan and cook over a medium–high heat until caramelised. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Carefully add the pineapple and cook for 2–3 minutes until the pineapple has slightly softened and the caramel has dissolved. Add the vinegar and soy sauce and cook for another 2 minutes until combined. Remove from the heat and season with lemon juice and salt to taste. To make the warm pineapple salsa, put the sugar in a frying pan and cook over a medium–high heat until caramelised. (CAUTION: boiling sugar is extremely hot. Handle very carefully). Carefully add the pineapple and cook for 2–3 minutes until the pineapple has slightly softened and the caramel has dissolved. Add the vinegar and soy sauce and cook for another 2 minutes until combined. Remove from the heat and season with lemon juice and salt to taste. Pour 1cm/½in of vegetable oil into a frying pan over a medium–high heat. Carefully lower the lentil patties into the oil and cook for about 3 minutes on each side, until browned and crisped. Pour 1cm/½in of vegetable oil into a frying pan over a medium–high heat. Carefully lower the lentil patties into the oil and cook for about 3 minutes on each side, until browned and crisped. Serve the patties hot, with some lemon zest grated over and the warm pineapple salsa on the side. Serve the patties hot, with some lemon zest grated over and the warm pineapple salsa on the side."
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} | 14dcafde9e2375dcfe75ed36d0ff22291cd8019fc6b3bc26a79b268b1507ccad | Potato and smoked salmon fritters recipe
Potato and smoked salmon fritters with soft boiled egg and bacon An average of 4.5 out of 5 stars from 2 ratings Brilliant for brunch, these potato and salmon fritters are delicious served alongside gooey eggs and crispy bacon with maple syrup. 1 large potato, peeled and grated3 slices of long sliced smoked salmon, cut into strips1 tbsp fresh dill, chopped2 free-range eggs, beaten2 tbsp plain floursalt and freshly ground black peppervegetable oil, for frying 1 large potato, peeled and grated 3 slices of long sliced smoked salmon, cut into strips 1 tbsp fresh dill, chopped 2 free-range eggs, beaten 2 tbsp plain flour salt and freshly ground black pepper vegetable oil, for frying 2 free-range eggs4 slices streaky bacon50ml/2fl oz maple syrup½ tsp sweet smoked paprika, plus extra100g/3½oz spinach, wilted 2 free-range eggs 4 slices streaky bacon 50ml/2fl oz maple syrup ½ tsp sweet smoked paprika, plus extra 100g/3½oz spinach, wilted Method To make the fritters, mix all the ingredients together in a bowl and season with salt and pepper. Form into two equal-sized rounds and set aside until ready to cook.Bring a pan of water to the boil, then cook the eggs for 6 minutes until soft-boiled. Remove the boiled eggs from the water and run under cold water for a minute or two. When cool enough to handle, peel the eggs and set aside.To cook the fritters, heat 2 tbsp oil in a frying pan over a medium heat. Fry the fritters for 2 minutes on each side or until golden-brown and crisp.Meanwhile, fry the bacon until crispy. In a small pan, boil the maple syrup together with the paprika.Serve the fritters alongside the wilted spinach and soft-boiled egg. Top with the crispy bacon and spoon some maple syrup over the top and a pinch more paprika to finish. To make the fritters, mix all the ingredients together in a bowl and season with salt and pepper. Form into two equal-sized rounds and set aside until ready to cook. To make the fritters, mix all the ingredients together in a bowl and season with salt and pepper. Form into two equal-sized rounds and set aside until ready to cook. Bring a pan of water to the boil, then cook the eggs for 6 minutes until soft-boiled. Remove the boiled eggs from the water and run under cold water for a minute or two. When cool enough to handle, peel the eggs and set aside. Bring a pan of water to the boil, then cook the eggs for 6 minutes until soft-boiled. Remove the boiled eggs from the water and run under cold water for a minute or two. When cool enough to handle, peel the eggs and set aside. To cook the fritters, heat 2 tbsp oil in a frying pan over a medium heat. Fry the fritters for 2 minutes on each side or until golden-brown and crisp. To cook the fritters, heat 2 tbsp oil in a frying pan over a medium heat. Fry the fritters for 2 minutes on each side or until golden-brown and crisp. Meanwhile, fry the bacon until crispy. In a small pan, boil the maple syrup together with the paprika. Meanwhile, fry the bacon until crispy. In a small pan, boil the maple syrup together with the paprika. Serve the fritters alongside the wilted spinach and soft-boiled egg. Top with the crispy bacon and spoon some maple syrup over the top and a pinch more paprika to finish. Serve the fritters alongside the wilted spinach and soft-boiled egg. Top with the crispy bacon and spoon some maple syrup over the top and a pinch more paprika to finish. | {
"data_info": {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Potato and smoked salmon fritters recipe",
"content": "Potato and smoked salmon fritters with soft boiled egg and bacon An average of 4.5 out of 5 stars from 2 ratings Brilliant for brunch, these potato and salmon fritters are delicious served alongside gooey eggs and crispy bacon with maple syrup. 1 large potato, peeled and grated3 slices of long sliced smoked salmon, cut into strips1 tbsp fresh dill, chopped2 free-range eggs, beaten2 tbsp plain floursalt and freshly ground black peppervegetable oil, for frying 1 large potato, peeled and grated 3 slices of long sliced smoked salmon, cut into strips 1 tbsp fresh dill, chopped 2 free-range eggs, beaten 2 tbsp plain flour salt and freshly ground black pepper vegetable oil, for frying 2 free-range eggs4 slices streaky bacon50ml/2fl oz maple syrup½ tsp sweet smoked paprika, plus extra100g/3½oz spinach, wilted 2 free-range eggs 4 slices streaky bacon 50ml/2fl oz maple syrup ½ tsp sweet smoked paprika, plus extra 100g/3½oz spinach, wilted Method To make the fritters, mix all the ingredients together in a bowl and season with salt and pepper. Form into two equal-sized rounds and set aside until ready to cook.Bring a pan of water to the boil, then cook the eggs for 6 minutes until soft-boiled. Remove the boiled eggs from the water and run under cold water for a minute or two. When cool enough to handle, peel the eggs and set aside.To cook the fritters, heat 2 tbsp oil in a frying pan over a medium heat. Fry the fritters for 2 minutes on each side or until golden-brown and crisp.Meanwhile, fry the bacon until crispy. In a small pan, boil the maple syrup together with the paprika.Serve the fritters alongside the wilted spinach and soft-boiled egg. Top with the crispy bacon and spoon some maple syrup over the top and a pinch more paprika to finish. To make the fritters, mix all the ingredients together in a bowl and season with salt and pepper. Form into two equal-sized rounds and set aside until ready to cook. To make the fritters, mix all the ingredients together in a bowl and season with salt and pepper. Form into two equal-sized rounds and set aside until ready to cook. Bring a pan of water to the boil, then cook the eggs for 6 minutes until soft-boiled. Remove the boiled eggs from the water and run under cold water for a minute or two. When cool enough to handle, peel the eggs and set aside. Bring a pan of water to the boil, then cook the eggs for 6 minutes until soft-boiled. Remove the boiled eggs from the water and run under cold water for a minute or two. When cool enough to handle, peel the eggs and set aside. To cook the fritters, heat 2 tbsp oil in a frying pan over a medium heat. Fry the fritters for 2 minutes on each side or until golden-brown and crisp. To cook the fritters, heat 2 tbsp oil in a frying pan over a medium heat. Fry the fritters for 2 minutes on each side or until golden-brown and crisp. Meanwhile, fry the bacon until crispy. In a small pan, boil the maple syrup together with the paprika. Meanwhile, fry the bacon until crispy. In a small pan, boil the maple syrup together with the paprika. Serve the fritters alongside the wilted spinach and soft-boiled egg. Top with the crispy bacon and spoon some maple syrup over the top and a pinch more paprika to finish. Serve the fritters alongside the wilted spinach and soft-boiled egg. Top with the crispy bacon and spoon some maple syrup over the top and a pinch more paprika to finish."
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} | 3ca82c64cee6349727d5ab75da093d7178362c6c69e6a2210fabf563a322aa18 | Prawn fritters with chilli dressing recipe
An average of 1.5 out of 5 stars from 8 ratings Korean fermented chilli paste (gochujang) is worth seeking out for these flavoursome prawn fritters. 100g/3½oz plain flour 200g/7oz cornflour 1 tsp salt 25g/1oz chopped fresh coriander 3 garlic cloves, finely chopped1 tbsp finely chopped root ginger1 tbsp gochujang (Korean fermented chilli paste)4 spring onions, chopped 1–2 tbsp Thai fish sauce2 tbsp vegetable oil300g/10½oz raw peeled prawns, chopped 100g/3½oz plain flour 200g/7oz cornflour 1 tsp salt 25g/1oz chopped fresh coriander 3 garlic cloves, finely chopped 1 tbsp finely chopped root ginger 1 tbsp gochujang (Korean fermented chilli paste) 4 spring onions, chopped 1–2 tbsp Thai fish sauce 2 tbsp vegetable oil 300g/10½oz raw peeled prawns, chopped 5 tbsp soy sauce 1 tbsp apple cider vinegar 1 tsp chilli flakes 1 tbsp sesame oil 5 tbsp soy sauce 1 tbsp apple cider vinegar 1 tsp chilli flakes 1 tbsp sesame oil Method To make the prawn fritters, whisk the flour, cornflour, salt and 200ml/7fl oz water together in a bowl to make a batter. Leave to rest, covered, in the fridge for an hour. To make the chilli dressing, whisk all the ingredients together in a small bowl and set aside.When you are ready to cook the prawn fritters, remove the batter from the fridge and add the coriander, garlic, ginger, chilli paste, spring onions and fish sauce. Heat a frying pan and add the oil. Once hot, ladle the batter into the pan and quickly sprinkle with the chopped prawns. Fry one side for a few minutes, then flip over using a spatula. Continue cooking for another few minutes. Using a slotted spoon, remove the batter from the frying oil and transfer to a plate lined with kitchen paper.To serve, slice the fritters into squares and drizzle with the chilli dressing. To make the prawn fritters, whisk the flour, cornflour, salt and 200ml/7fl oz water together in a bowl to make a batter. Leave to rest, covered, in the fridge for an hour. To make the prawn fritters, whisk the flour, cornflour, salt and 200ml/7fl oz water together in a bowl to make a batter. Leave to rest, covered, in the fridge for an hour. To make the chilli dressing, whisk all the ingredients together in a small bowl and set aside. To make the chilli dressing, whisk all the ingredients together in a small bowl and set aside. When you are ready to cook the prawn fritters, remove the batter from the fridge and add the coriander, garlic, ginger, chilli paste, spring onions and fish sauce. Heat a frying pan and add the oil. Once hot, ladle the batter into the pan and quickly sprinkle with the chopped prawns. Fry one side for a few minutes, then flip over using a spatula. Continue cooking for another few minutes. When you are ready to cook the prawn fritters, remove the batter from the fridge and add the coriander, garlic, ginger, chilli paste, spring onions and fish sauce. Heat a frying pan and add the oil. Once hot, ladle the batter into the pan and quickly sprinkle with the chopped prawns. Fry one side for a few minutes, then flip over using a spatula. Continue cooking for another few minutes. Using a slotted spoon, remove the batter from the frying oil and transfer to a plate lined with kitchen paper. Using a slotted spoon, remove the batter from the frying oil and transfer to a plate lined with kitchen paper. To serve, slice the fritters into squares and drizzle with the chilli dressing. To serve, slice the fritters into squares and drizzle with the chilli dressing. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/prawn_fritters_chilli_13012",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Prawn fritters with chilli dressing recipe",
"content": "An average of 1.5 out of 5 stars from 8 ratings Korean fermented chilli paste (gochujang) is worth seeking out for these flavoursome prawn fritters. 100g/3½oz plain flour 200g/7oz cornflour 1 tsp salt 25g/1oz chopped fresh coriander 3 garlic cloves, finely chopped1 tbsp finely chopped root ginger1 tbsp gochujang (Korean fermented chilli paste)4 spring onions, chopped 1–2 tbsp Thai fish sauce2 tbsp vegetable oil300g/10½oz raw peeled prawns, chopped 100g/3½oz plain flour 200g/7oz cornflour 1 tsp salt 25g/1oz chopped fresh coriander 3 garlic cloves, finely chopped 1 tbsp finely chopped root ginger 1 tbsp gochujang (Korean fermented chilli paste) 4 spring onions, chopped 1–2 tbsp Thai fish sauce 2 tbsp vegetable oil 300g/10½oz raw peeled prawns, chopped 5 tbsp soy sauce 1 tbsp apple cider vinegar 1 tsp chilli flakes 1 tbsp sesame oil 5 tbsp soy sauce 1 tbsp apple cider vinegar 1 tsp chilli flakes 1 tbsp sesame oil Method To make the prawn fritters, whisk the flour, cornflour, salt and 200ml/7fl oz water together in a bowl to make a batter. Leave to rest, covered, in the fridge for an hour. To make the chilli dressing, whisk all the ingredients together in a small bowl and set aside.When you are ready to cook the prawn fritters, remove the batter from the fridge and add the coriander, garlic, ginger, chilli paste, spring onions and fish sauce. Heat a frying pan and add the oil. Once hot, ladle the batter into the pan and quickly sprinkle with the chopped prawns. Fry one side for a few minutes, then flip over using a spatula. Continue cooking for another few minutes. Using a slotted spoon, remove the batter from the frying oil and transfer to a plate lined with kitchen paper.To serve, slice the fritters into squares and drizzle with the chilli dressing. To make the prawn fritters, whisk the flour, cornflour, salt and 200ml/7fl oz water together in a bowl to make a batter. Leave to rest, covered, in the fridge for an hour. To make the prawn fritters, whisk the flour, cornflour, salt and 200ml/7fl oz water together in a bowl to make a batter. Leave to rest, covered, in the fridge for an hour. To make the chilli dressing, whisk all the ingredients together in a small bowl and set aside. To make the chilli dressing, whisk all the ingredients together in a small bowl and set aside. When you are ready to cook the prawn fritters, remove the batter from the fridge and add the coriander, garlic, ginger, chilli paste, spring onions and fish sauce. Heat a frying pan and add the oil. Once hot, ladle the batter into the pan and quickly sprinkle with the chopped prawns. Fry one side for a few minutes, then flip over using a spatula. Continue cooking for another few minutes. When you are ready to cook the prawn fritters, remove the batter from the fridge and add the coriander, garlic, ginger, chilli paste, spring onions and fish sauce. Heat a frying pan and add the oil. Once hot, ladle the batter into the pan and quickly sprinkle with the chopped prawns. Fry one side for a few minutes, then flip over using a spatula. Continue cooking for another few minutes. Using a slotted spoon, remove the batter from the frying oil and transfer to a plate lined with kitchen paper. Using a slotted spoon, remove the batter from the frying oil and transfer to a plate lined with kitchen paper. To serve, slice the fritters into squares and drizzle with the chilli dressing. To serve, slice the fritters into squares and drizzle with the chilli dressing."
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} | f752197c18ae09c16e256c76e79c8e39973e5e747fedcf972518df6d3b3f2c66 | Crab and sweetcorn fritters with crab sauce recipe
An average of 0.0 out of 5 stars from 0 ratings Make the most of every bit of crab with this irresistible recipe – the shells for the stock, the white meat for the fritters and the brown meat for a rich mayonnaise. 1kg/2lb 4oz roasted crab shells1 onion, roughly chopped2 carrots, chopped2 celery sticks, chopped2 sprigs fresh thyme2 garlic cloves, chopped500ml/18fl oz fish or chicken stock2 tbsp tomato purée4 fresh ripe tomatoes2 star anise1 tbsp coriander seeds1 bay leaf 1kg/2lb 4oz roasted crab shells 1 onion, roughly chopped 2 carrots, chopped 2 celery sticks, chopped 2 sprigs fresh thyme 2 garlic cloves, chopped 500ml/18fl oz fish or chicken stock 2 tbsp tomato purée 4 fresh ripe tomatoes 2 star anise 1 tbsp coriander seeds 1 bay leaf 50g/1¾oz brown crabmeat1 free-range egg yolk1 tsp cider vinegar1 tsp Dijon mustard1 garlic clove, peeled and chopped200ml/7fl oz vegetable oil 50g/1¾oz brown crabmeat 1 free-range egg yolk 1 tsp cider vinegar 1 tsp Dijon mustard 1 garlic clove, peeled and chopped 200ml/7fl oz vegetable oil 200g/7oz white crabmeat2 tbsp brown crabmeat2 tbsp chopped dill4 spring onions, chopped2 corn on the cob, kernels only1 green chilli, chopped 50g/1¾oz cornflour50g/1¾oz rice flour50g/1¾oz gram flour2 tbsp vegetable oil 200g/7oz white crabmeat 2 tbsp brown crabmeat 2 tbsp chopped dill 4 spring onions, chopped 2 corn on the cob, kernels only 1 green chilli, chopped 50g/1¾oz cornflour 50g/1¾oz rice flour 50g/1¾oz gram flour 2 tbsp vegetable oil 1 head frisée lettuce, leaves removed1 small bunch chives, left whole2 tbsp chervil, leaves only2 tbsp tarragon, leave only 1 head frisée lettuce, leaves removed 1 small bunch chives, left whole 2 tbsp chervil, leaves only 2 tbsp tarragon, leave only 1 tbsp chopped chives 1 tbsp chopped chives Method To make the stock, add all the ingredients to a large saucepan and boil for 1 hour, strain and boil again until reduced by half.To make the crab sauce, place the crab, egg yolk, vinegar, mustard and garlic into a blender and blend. While blending, gradually add the oil until you have a thick mayonnaise. Whisk into the stock.To make the fritters, place all the ingredients, apart from the oil, into a large bowl and mix. Gradually add water until you have workable batter. Heat the oil in a frying pan over a medium heat and add a large spoonful of the batter and cook for 2-3 minutes on either side until cooked through. Cook in batches until all the batter is used.To make the salad, mix together all the ingredients in a bowl.Place the sauce between four bowls and top with the fritters and chopped chives. Serve with the salad scattered on top. To make the stock, add all the ingredients to a large saucepan and boil for 1 hour, strain and boil again until reduced by half. To make the stock, add all the ingredients to a large saucepan and boil for 1 hour, strain and boil again until reduced by half. To make the crab sauce, place the crab, egg yolk, vinegar, mustard and garlic into a blender and blend. While blending, gradually add the oil until you have a thick mayonnaise. Whisk into the stock. To make the crab sauce, place the crab, egg yolk, vinegar, mustard and garlic into a blender and blend. While blending, gradually add the oil until you have a thick mayonnaise. Whisk into the stock. To make the fritters, place all the ingredients, apart from the oil, into a large bowl and mix. Gradually add water until you have workable batter. Heat the oil in a frying pan over a medium heat and add a large spoonful of the batter and cook for 2-3 minutes on either side until cooked through. Cook in batches until all the batter is used. To make the fritters, place all the ingredients, apart from the oil, into a large bowl and mix. Gradually add water until you have workable batter. Heat the oil in a frying pan over a medium heat and add a large spoonful of the batter and cook for 2-3 minutes on either side until cooked through. Cook in batches until all the batter is used. To make the salad, mix together all the ingredients in a bowl. To make the salad, mix together all the ingredients in a bowl. Place the sauce between four bowls and top with the fritters and chopped chives. Serve with the salad scattered on top. Place the sauce between four bowls and top with the fritters and chopped chives. Serve with the salad scattered on top. | {
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"url": "https://www.bbc.co.uk/food/recipes/crab_and_sweetcorn_08555",
"type": "HowTo",
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"title": "Crab and sweetcorn fritters with crab sauce recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Make the most of every bit of crab with this irresistible recipe – the shells for the stock, the white meat for the fritters and the brown meat for a rich mayonnaise. 1kg/2lb 4oz roasted crab shells1 onion, roughly chopped2 carrots, chopped2 celery sticks, chopped2 sprigs fresh thyme2 garlic cloves, chopped500ml/18fl oz fish or chicken stock2 tbsp tomato purée4 fresh ripe tomatoes2 star anise1 tbsp coriander seeds1 bay leaf 1kg/2lb 4oz roasted crab shells 1 onion, roughly chopped 2 carrots, chopped 2 celery sticks, chopped 2 sprigs fresh thyme 2 garlic cloves, chopped 500ml/18fl oz fish or chicken stock 2 tbsp tomato purée 4 fresh ripe tomatoes 2 star anise 1 tbsp coriander seeds 1 bay leaf 50g/1¾oz brown crabmeat1 free-range egg yolk1 tsp cider vinegar1 tsp Dijon mustard1 garlic clove, peeled and chopped200ml/7fl oz vegetable oil 50g/1¾oz brown crabmeat 1 free-range egg yolk 1 tsp cider vinegar 1 tsp Dijon mustard 1 garlic clove, peeled and chopped 200ml/7fl oz vegetable oil 200g/7oz white crabmeat2 tbsp brown crabmeat2 tbsp chopped dill4 spring onions, chopped2 corn on the cob, kernels only1 green chilli, chopped 50g/1¾oz cornflour50g/1¾oz rice flour50g/1¾oz gram flour2 tbsp vegetable oil 200g/7oz white crabmeat 2 tbsp brown crabmeat 2 tbsp chopped dill 4 spring onions, chopped 2 corn on the cob, kernels only 1 green chilli, chopped 50g/1¾oz cornflour 50g/1¾oz rice flour 50g/1¾oz gram flour 2 tbsp vegetable oil 1 head frisée lettuce, leaves removed1 small bunch chives, left whole2 tbsp chervil, leaves only2 tbsp tarragon, leave only 1 head frisée lettuce, leaves removed 1 small bunch chives, left whole 2 tbsp chervil, leaves only 2 tbsp tarragon, leave only 1 tbsp chopped chives 1 tbsp chopped chives Method To make the stock, add all the ingredients to a large saucepan and boil for 1 hour, strain and boil again until reduced by half.To make the crab sauce, place the crab, egg yolk, vinegar, mustard and garlic into a blender and blend. While blending, gradually add the oil until you have a thick mayonnaise. Whisk into the stock.To make the fritters, place all the ingredients, apart from the oil, into a large bowl and mix. Gradually add water until you have workable batter. Heat the oil in a frying pan over a medium heat and add a large spoonful of the batter and cook for 2-3 minutes on either side until cooked through. Cook in batches until all the batter is used.To make the salad, mix together all the ingredients in a bowl.Place the sauce between four bowls and top with the fritters and chopped chives. Serve with the salad scattered on top. To make the stock, add all the ingredients to a large saucepan and boil for 1 hour, strain and boil again until reduced by half. To make the stock, add all the ingredients to a large saucepan and boil for 1 hour, strain and boil again until reduced by half. To make the crab sauce, place the crab, egg yolk, vinegar, mustard and garlic into a blender and blend. While blending, gradually add the oil until you have a thick mayonnaise. Whisk into the stock. To make the crab sauce, place the crab, egg yolk, vinegar, mustard and garlic into a blender and blend. While blending, gradually add the oil until you have a thick mayonnaise. Whisk into the stock. To make the fritters, place all the ingredients, apart from the oil, into a large bowl and mix. Gradually add water until you have workable batter. Heat the oil in a frying pan over a medium heat and add a large spoonful of the batter and cook for 2-3 minutes on either side until cooked through. Cook in batches until all the batter is used. To make the fritters, place all the ingredients, apart from the oil, into a large bowl and mix. Gradually add water until you have workable batter. Heat the oil in a frying pan over a medium heat and add a large spoonful of the batter and cook for 2-3 minutes on either side until cooked through. Cook in batches until all the batter is used. To make the salad, mix together all the ingredients in a bowl. To make the salad, mix together all the ingredients in a bowl. Place the sauce between four bowls and top with the fritters and chopped chives. Serve with the salad scattered on top. Place the sauce between four bowls and top with the fritters and chopped chives. Serve with the salad scattered on top."
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} | 597828d4812fbd22941b531f20e6c4e0527ce49840129bcf1b1760a04273dc38 | Banana puffs recipe
An average of 5.0 out of 5 stars from 1 rating Golden, crunchy, spiced and sweet – these deep-fried banana puffs are a delightful dessert. 180g/6¼oz self-raising flour, plus 1 tbsp for coating40g/1½oz caster sugar¼ tsp ground cinnamon¼ tsp ground nutmeggenerous pinch ground clovesoil, for deep-frying4 ripe medium bananas, peeled and cut into 3cm/1¼in chunksgenerous pinch fine sea salt 180g/6¼oz self-raising flour, plus 1 tbsp for coating 40g/1½oz caster sugar ¼ tsp ground cinnamon ¼ tsp ground nutmeg generous pinch ground cloves oil, for deep-frying 4 ripe medium bananas, peeled and cut into 3cm/1¼in chunks generous pinch fine sea salt 2 tbsp runny honey4 tsp sesame seeds, lightly toasted 2 tbsp runny honey 4 tsp sesame seeds, lightly toasted Method To make the banana batter, put the flour, sugar, spices and salt in a large bowl and mix together lightly. Slowly stir in 175ml/6fl oz water until well combined. The batter should be fairly thick and smooth – add a little more water if needed.Fill an electric deep-fat fryer with the oil and heat to 180C. (CAUTION: hot oil can be dangerous. Don't leave unattended.)Put the bananas in a large bowl and toss with the remaining 1 tablespoon of flour.A few at a time, take pieces of banana and drop into the batter. Turn the pieces one a time with a couple of forks, then lift and let any excess batter drop off. Carefully add to the hot oil. Repeat until 6–8 banana pieces have been added to the oil and fry for 3–4 minutes, or until the batter is set but not browned.Transfer the banana puffs to a small tray lined with kitchen paper using a slotted spoon or tongs. Repeat with the remaining banana pieces.Once all the banana puffs have been fried once, fry in two batches a second time for about 4 minutes, or until very crisp and deep golden brown. Divide between four dessert bowls and drizzle with the honey. Sprinkle with the sesame seeds and serve. To make the banana batter, put the flour, sugar, spices and salt in a large bowl and mix together lightly. Slowly stir in 175ml/6fl oz water until well combined. The batter should be fairly thick and smooth – add a little more water if needed. To make the banana batter, put the flour, sugar, spices and salt in a large bowl and mix together lightly. Slowly stir in 175ml/6fl oz water until well combined. The batter should be fairly thick and smooth – add a little more water if needed. Fill an electric deep-fat fryer with the oil and heat to 180C. (CAUTION: hot oil can be dangerous. Don't leave unattended.) Fill an electric deep-fat fryer with the oil and heat to 180C. (CAUTION: hot oil can be dangerous. Don't leave unattended.) Put the bananas in a large bowl and toss with the remaining 1 tablespoon of flour. Put the bananas in a large bowl and toss with the remaining 1 tablespoon of flour. A few at a time, take pieces of banana and drop into the batter. Turn the pieces one a time with a couple of forks, then lift and let any excess batter drop off. Carefully add to the hot oil. Repeat until 6–8 banana pieces have been added to the oil and fry for 3–4 minutes, or until the batter is set but not browned. A few at a time, take pieces of banana and drop into the batter. Turn the pieces one a time with a couple of forks, then lift and let any excess batter drop off. Carefully add to the hot oil. Repeat until 6–8 banana pieces have been added to the oil and fry for 3–4 minutes, or until the batter is set but not browned. Transfer the banana puffs to a small tray lined with kitchen paper using a slotted spoon or tongs. Repeat with the remaining banana pieces. Transfer the banana puffs to a small tray lined with kitchen paper using a slotted spoon or tongs. Repeat with the remaining banana pieces. Once all the banana puffs have been fried once, fry in two batches a second time for about 4 minutes, or until very crisp and deep golden brown. Divide between four dessert bowls and drizzle with the honey. Sprinkle with the sesame seeds and serve. Once all the banana puffs have been fried once, fry in two batches a second time for about 4 minutes, or until very crisp and deep golden brown. Divide between four dessert bowls and drizzle with the honey. Sprinkle with the sesame seeds and serve. Recipe tips If you don’t want to serve all the banana at the same time, you can leave the puffs to cool after the first fry and chill for up to two days before frying for the second time. | {
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"title": "Banana puffs recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Golden, crunchy, spiced and sweet – these deep-fried banana puffs are a delightful dessert. 180g/6¼oz self-raising flour, plus 1 tbsp for coating40g/1½oz caster sugar¼ tsp ground cinnamon¼ tsp ground nutmeggenerous pinch ground clovesoil, for deep-frying4 ripe medium bananas, peeled and cut into 3cm/1¼in chunksgenerous pinch fine sea salt 180g/6¼oz self-raising flour, plus 1 tbsp for coating 40g/1½oz caster sugar ¼ tsp ground cinnamon ¼ tsp ground nutmeg generous pinch ground cloves oil, for deep-frying 4 ripe medium bananas, peeled and cut into 3cm/1¼in chunks generous pinch fine sea salt 2 tbsp runny honey4 tsp sesame seeds, lightly toasted 2 tbsp runny honey 4 tsp sesame seeds, lightly toasted Method To make the banana batter, put the flour, sugar, spices and salt in a large bowl and mix together lightly. Slowly stir in 175ml/6fl oz water until well combined. The batter should be fairly thick and smooth – add a little more water if needed.Fill an electric deep-fat fryer with the oil and heat to 180C. (CAUTION: hot oil can be dangerous. Don't leave unattended.)Put the bananas in a large bowl and toss with the remaining 1 tablespoon of flour.A few at a time, take pieces of banana and drop into the batter. Turn the pieces one a time with a couple of forks, then lift and let any excess batter drop off. Carefully add to the hot oil. Repeat until 6–8 banana pieces have been added to the oil and fry for 3–4 minutes, or until the batter is set but not browned.Transfer the banana puffs to a small tray lined with kitchen paper using a slotted spoon or tongs. Repeat with the remaining banana pieces.Once all the banana puffs have been fried once, fry in two batches a second time for about 4 minutes, or until very crisp and deep golden brown. Divide between four dessert bowls and drizzle with the honey. Sprinkle with the sesame seeds and serve. To make the banana batter, put the flour, sugar, spices and salt in a large bowl and mix together lightly. Slowly stir in 175ml/6fl oz water until well combined. The batter should be fairly thick and smooth – add a little more water if needed. To make the banana batter, put the flour, sugar, spices and salt in a large bowl and mix together lightly. Slowly stir in 175ml/6fl oz water until well combined. The batter should be fairly thick and smooth – add a little more water if needed. Fill an electric deep-fat fryer with the oil and heat to 180C. (CAUTION: hot oil can be dangerous. Don't leave unattended.) Fill an electric deep-fat fryer with the oil and heat to 180C. (CAUTION: hot oil can be dangerous. Don't leave unattended.) Put the bananas in a large bowl and toss with the remaining 1 tablespoon of flour. Put the bananas in a large bowl and toss with the remaining 1 tablespoon of flour. A few at a time, take pieces of banana and drop into the batter. Turn the pieces one a time with a couple of forks, then lift and let any excess batter drop off. Carefully add to the hot oil. Repeat until 6–8 banana pieces have been added to the oil and fry for 3–4 minutes, or until the batter is set but not browned. A few at a time, take pieces of banana and drop into the batter. Turn the pieces one a time with a couple of forks, then lift and let any excess batter drop off. Carefully add to the hot oil. Repeat until 6–8 banana pieces have been added to the oil and fry for 3–4 minutes, or until the batter is set but not browned. Transfer the banana puffs to a small tray lined with kitchen paper using a slotted spoon or tongs. Repeat with the remaining banana pieces. Transfer the banana puffs to a small tray lined with kitchen paper using a slotted spoon or tongs. Repeat with the remaining banana pieces. Once all the banana puffs have been fried once, fry in two batches a second time for about 4 minutes, or until very crisp and deep golden brown. Divide between four dessert bowls and drizzle with the honey. Sprinkle with the sesame seeds and serve. Once all the banana puffs have been fried once, fry in two batches a second time for about 4 minutes, or until very crisp and deep golden brown. Divide between four dessert bowls and drizzle with the honey. Sprinkle with the sesame seeds and serve. Recipe tips If you don’t want to serve all the banana at the same time, you can leave the puffs to cool after the first fry and chill for up to two days before frying for the second time."
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} | 8c71a311815a00a63a8018e1d55c912f1a2025c51119258e1023d46d9b1d1f55 | Mussel and leek fritters with sweetcorn relish recipe
An average of 4.0 out of 5 stars from 1 rating Mussels and leeks are a match made in heaven, and a sweetcorn relish on the side makes this a classy lunch or dinner dish. 25g/1oz unsalted butter 2 leeks, thinly sliced1 garlic clove, minced 50ml/2fl oz vermouth 300g/10½oz cooked mussels (weight not including shells) 2 tbsp chives, chopped 25g/1oz unsalted butter 2 leeks, thinly sliced 1 garlic clove, minced 50ml/2fl oz vermouth 300g/10½oz cooked mussels (weight not including shells) 2 tbsp chives, chopped 2 free-range eggs 100ml/3½fl oz full-fat milk 100ml/3½fl oz plain flour 2 free-range eggs 100ml/3½fl oz full-fat milk 100ml/3½fl oz plain flour 3 corn cobs, sweetcorn sliced off the cob 1 onion, thinly sliced 2 tsp coriander seeds, lightly crushed1 green chilli, thinly sliced 2 garlic cloves, thinly sliced 1 bay leaf 50g/1¾oz caster sugar 1 tbsp English mustard powder300ml/10fl oz cider vinegar 2 tbsp roughly chopped fresh coriander salt and freshly ground black pepper 3 corn cobs, sweetcorn sliced off the cob 1 onion, thinly sliced 2 tsp coriander seeds, lightly crushed 1 green chilli, thinly sliced 2 garlic cloves, thinly sliced 1 bay leaf 50g/1¾oz caster sugar 1 tbsp English mustard powder 300ml/10fl oz cider vinegar 2 tbsp roughly chopped fresh coriander salt and freshly ground black pepper few coriander sprigs1 lime, cut into wedges few coriander sprigs 1 lime, cut into wedges Method To make the fritters, melt the butter in a saucepan and cook the leek and garlic in the butter until nut brown and soft. Add the vermouth and reduce, then allow to cool and stir in the mussel meat and the chives.To make the batter, combine the eggs and milk in a jug. Tip the flour into a bowl, then gradually whisk in the egg mixture to make a smooth batter. Season with a pinch of salt and pepper.Preheat a deep-fat fryer to 180C or heat a frying pan with a shallow layer of oil in the bottom. CAUTION: Hot oil can be dangerous. Do not leave unattended. Add enough of the batter to the leek and mussel mixture to bind it together. Carefully drop individual spoonfuls of the mixture into the hot oil to make the fritters, removing when golden brown.To make the sweetcorn relish, combine all the ingredients and season with salt and pepper.Serve the fritters with the sweetcorn relish, a few coriander sprigs and a lime wedge or two. To make the fritters, melt the butter in a saucepan and cook the leek and garlic in the butter until nut brown and soft. Add the vermouth and reduce, then allow to cool and stir in the mussel meat and the chives. To make the fritters, melt the butter in a saucepan and cook the leek and garlic in the butter until nut brown and soft. Add the vermouth and reduce, then allow to cool and stir in the mussel meat and the chives. To make the batter, combine the eggs and milk in a jug. Tip the flour into a bowl, then gradually whisk in the egg mixture to make a smooth batter. Season with a pinch of salt and pepper. To make the batter, combine the eggs and milk in a jug. Tip the flour into a bowl, then gradually whisk in the egg mixture to make a smooth batter. Season with a pinch of salt and pepper. Preheat a deep-fat fryer to 180C or heat a frying pan with a shallow layer of oil in the bottom. CAUTION: Hot oil can be dangerous. Do not leave unattended. Add enough of the batter to the leek and mussel mixture to bind it together. Carefully drop individual spoonfuls of the mixture into the hot oil to make the fritters, removing when golden brown. Preheat a deep-fat fryer to 180C or heat a frying pan with a shallow layer of oil in the bottom. CAUTION: Hot oil can be dangerous. Do not leave unattended. Add enough of the batter to the leek and mussel mixture to bind it together. Carefully drop individual spoonfuls of the mixture into the hot oil to make the fritters, removing when golden brown. To make the sweetcorn relish, combine all the ingredients and season with salt and pepper. To make the sweetcorn relish, combine all the ingredients and season with salt and pepper. Serve the fritters with the sweetcorn relish, a few coriander sprigs and a lime wedge or two. Serve the fritters with the sweetcorn relish, a few coriander sprigs and a lime wedge or two. | {
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"title": "Mussel and leek fritters with sweetcorn relish recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Mussels and leeks are a match made in heaven, and a sweetcorn relish on the side makes this a classy lunch or dinner dish. 25g/1oz unsalted butter 2 leeks, thinly sliced1 garlic clove, minced 50ml/2fl oz vermouth 300g/10½oz cooked mussels (weight not including shells) 2 tbsp chives, chopped 25g/1oz unsalted butter 2 leeks, thinly sliced 1 garlic clove, minced 50ml/2fl oz vermouth 300g/10½oz cooked mussels (weight not including shells) 2 tbsp chives, chopped 2 free-range eggs 100ml/3½fl oz full-fat milk 100ml/3½fl oz plain flour 2 free-range eggs 100ml/3½fl oz full-fat milk 100ml/3½fl oz plain flour 3 corn cobs, sweetcorn sliced off the cob 1 onion, thinly sliced 2 tsp coriander seeds, lightly crushed1 green chilli, thinly sliced 2 garlic cloves, thinly sliced 1 bay leaf 50g/1¾oz caster sugar 1 tbsp English mustard powder300ml/10fl oz cider vinegar 2 tbsp roughly chopped fresh coriander salt and freshly ground black pepper 3 corn cobs, sweetcorn sliced off the cob 1 onion, thinly sliced 2 tsp coriander seeds, lightly crushed 1 green chilli, thinly sliced 2 garlic cloves, thinly sliced 1 bay leaf 50g/1¾oz caster sugar 1 tbsp English mustard powder 300ml/10fl oz cider vinegar 2 tbsp roughly chopped fresh coriander salt and freshly ground black pepper few coriander sprigs1 lime, cut into wedges few coriander sprigs 1 lime, cut into wedges Method To make the fritters, melt the butter in a saucepan and cook the leek and garlic in the butter until nut brown and soft. Add the vermouth and reduce, then allow to cool and stir in the mussel meat and the chives.To make the batter, combine the eggs and milk in a jug. Tip the flour into a bowl, then gradually whisk in the egg mixture to make a smooth batter. Season with a pinch of salt and pepper.Preheat a deep-fat fryer to 180C or heat a frying pan with a shallow layer of oil in the bottom. CAUTION: Hot oil can be dangerous. Do not leave unattended. Add enough of the batter to the leek and mussel mixture to bind it together. Carefully drop individual spoonfuls of the mixture into the hot oil to make the fritters, removing when golden brown.To make the sweetcorn relish, combine all the ingredients and season with salt and pepper.Serve the fritters with the sweetcorn relish, a few coriander sprigs and a lime wedge or two. To make the fritters, melt the butter in a saucepan and cook the leek and garlic in the butter until nut brown and soft. Add the vermouth and reduce, then allow to cool and stir in the mussel meat and the chives. To make the fritters, melt the butter in a saucepan and cook the leek and garlic in the butter until nut brown and soft. Add the vermouth and reduce, then allow to cool and stir in the mussel meat and the chives. To make the batter, combine the eggs and milk in a jug. Tip the flour into a bowl, then gradually whisk in the egg mixture to make a smooth batter. Season with a pinch of salt and pepper. To make the batter, combine the eggs and milk in a jug. Tip the flour into a bowl, then gradually whisk in the egg mixture to make a smooth batter. Season with a pinch of salt and pepper. Preheat a deep-fat fryer to 180C or heat a frying pan with a shallow layer of oil in the bottom. CAUTION: Hot oil can be dangerous. Do not leave unattended. Add enough of the batter to the leek and mussel mixture to bind it together. Carefully drop individual spoonfuls of the mixture into the hot oil to make the fritters, removing when golden brown. Preheat a deep-fat fryer to 180C or heat a frying pan with a shallow layer of oil in the bottom. CAUTION: Hot oil can be dangerous. Do not leave unattended. Add enough of the batter to the leek and mussel mixture to bind it together. Carefully drop individual spoonfuls of the mixture into the hot oil to make the fritters, removing when golden brown. To make the sweetcorn relish, combine all the ingredients and season with salt and pepper. To make the sweetcorn relish, combine all the ingredients and season with salt and pepper. Serve the fritters with the sweetcorn relish, a few coriander sprigs and a lime wedge or two. Serve the fritters with the sweetcorn relish, a few coriander sprigs and a lime wedge or two."
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} | 33b042ee91a66882d67eaae9c464032a979a4972e6453ec362eafbe3e68bfc3b | Chickpea and potato pakoras with lime and mint recipe
An average of 4.8 out of 5 stars from 4 ratings Glynn Purnell's chickpea and potato pakoras are beautifully spiced, leave the seeds out the chilli if you like less heat. 2–3 medium potatoes, peeled and cut into 1cm/½in cubes1 tbsp turmeric150g/5½oz gram flour 50g/1¾oz self-raising flour½ tsp cardamom powder1 tsp cumin seeds1 tsp ground ginger1 tsp mustard seeds½ tsp mild curry powder2–3 tbsp tinned chickpeassqueeze lemon juice3 tbsp roughly chopped fresh coriander1 medium red chilli, thinly sliced (seeds in)2 limes, cut into wedges 2–3 medium potatoes, peeled and cut into 1cm/½in cubes 1 tbsp turmeric 150g/5½oz gram flour 50g/1¾oz self-raising flour ½ tsp cardamom powder 1 tsp cumin seeds 1 tsp ground ginger 1 tsp mustard seeds ½ tsp mild curry powder 2–3 tbsp tinned chickpeas squeeze lemon juice 3 tbsp roughly chopped fresh coriander 1 medium red chilli, thinly sliced (seeds in) 2 limes, cut into wedges 5–6 sprigs fresh mint, leaves picked and shredded1 tbsp of coriander, chopped200g/7oz natural yoghurt1 lime, zest and juicesalt and freshly ground black pepper 5–6 sprigs fresh mint, leaves picked and shredded 1 tbsp of coriander, chopped 200g/7oz natural yoghurt 1 lime, zest and juice salt and freshly ground black pepper Method Place the potatoes and turmeric in a medium saucepan. Cover with water and bring to the boil, then lower to a simmer and cook for about 2–3 minutes until the potatoes are cooked through but not falling apart. Drain and dry well, then leave to cool.In a large mixing bowl, mix both flours together and add all the spices and seeds. Slowly add 200–300ml/7–10fl oz of water until the batter comes together as a thick, coating consistency. You may not need all the water. In another bowl, combine the cooked potatoes with the chickpeas, lemon juice, chopped coriander and chilli. Slowly add the spiced flour mixture, folding in, until all the ingredients come together. Leave to set in the fridge for 30 minutes. While the mixture is resting, make the dip. Fold the mint and coriander into the yoghurt and add the zest and half the juice of the lime. Taste and season with salt and pepper.Preheat a deep-fat fryer to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended.To fry the pakoras, carefully dip a dry spoon into the bowl to scoop out a spoonful of the mixture. Gently place it into the fryer. Repeat this process with the rest of the mixture, gently shaking the basket to loosen the pakoras from the bottom. Cook the pakoras for 2–3 minutes until golden brown, then remove from the frying basket and drain on kitchen paper. Season with salt whilst they’re still hot.Put a frying pan over a high heat and scorch the lime wedges on both sides until they start to blister. Serve the hot pakoras alongside the dip and the scorched lime wedges. Place the potatoes and turmeric in a medium saucepan. Cover with water and bring to the boil, then lower to a simmer and cook for about 2–3 minutes until the potatoes are cooked through but not falling apart. Drain and dry well, then leave to cool. Place the potatoes and turmeric in a medium saucepan. Cover with water and bring to the boil, then lower to a simmer and cook for about 2–3 minutes until the potatoes are cooked through but not falling apart. Drain and dry well, then leave to cool. In a large mixing bowl, mix both flours together and add all the spices and seeds. Slowly add 200–300ml/7–10fl oz of water until the batter comes together as a thick, coating consistency. You may not need all the water. In a large mixing bowl, mix both flours together and add all the spices and seeds. Slowly add 200–300ml/7–10fl oz of water until the batter comes together as a thick, coating consistency. You may not need all the water. In another bowl, combine the cooked potatoes with the chickpeas, lemon juice, chopped coriander and chilli. Slowly add the spiced flour mixture, folding in, until all the ingredients come together. Leave to set in the fridge for 30 minutes. In another bowl, combine the cooked potatoes with the chickpeas, lemon juice, chopped coriander and chilli. Slowly add the spiced flour mixture, folding in, until all the ingredients come together. Leave to set in the fridge for 30 minutes. While the mixture is resting, make the dip. Fold the mint and coriander into the yoghurt and add the zest and half the juice of the lime. Taste and season with salt and pepper. While the mixture is resting, make the dip. Fold the mint and coriander into the yoghurt and add the zest and half the juice of the lime. Taste and season with salt and pepper. Preheat a deep-fat fryer to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Preheat a deep-fat fryer to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. To fry the pakoras, carefully dip a dry spoon into the bowl to scoop out a spoonful of the mixture. Gently place it into the fryer. Repeat this process with the rest of the mixture, gently shaking the basket to loosen the pakoras from the bottom. Cook the pakoras for 2–3 minutes until golden brown, then remove from the frying basket and drain on kitchen paper. Season with salt whilst they’re still hot. To fry the pakoras, carefully dip a dry spoon into the bowl to scoop out a spoonful of the mixture. Gently place it into the fryer. Repeat this process with the rest of the mixture, gently shaking the basket to loosen the pakoras from the bottom. Cook the pakoras for 2–3 minutes until golden brown, then remove from the frying basket and drain on kitchen paper. Season with salt whilst they’re still hot. Put a frying pan over a high heat and scorch the lime wedges on both sides until they start to blister. Serve the hot pakoras alongside the dip and the scorched lime wedges. Put a frying pan over a high heat and scorch the lime wedges on both sides until they start to blister. Serve the hot pakoras alongside the dip and the scorched lime wedges. | {
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"title": "Chickpea and potato pakoras with lime and mint recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings Glynn Purnell's chickpea and potato pakoras are beautifully spiced, leave the seeds out the chilli if you like less heat. 2–3 medium potatoes, peeled and cut into 1cm/½in cubes1 tbsp turmeric150g/5½oz gram flour 50g/1¾oz self-raising flour½ tsp cardamom powder1 tsp cumin seeds1 tsp ground ginger1 tsp mustard seeds½ tsp mild curry powder2–3 tbsp tinned chickpeassqueeze lemon juice3 tbsp roughly chopped fresh coriander1 medium red chilli, thinly sliced (seeds in)2 limes, cut into wedges 2–3 medium potatoes, peeled and cut into 1cm/½in cubes 1 tbsp turmeric 150g/5½oz gram flour 50g/1¾oz self-raising flour ½ tsp cardamom powder 1 tsp cumin seeds 1 tsp ground ginger 1 tsp mustard seeds ½ tsp mild curry powder 2–3 tbsp tinned chickpeas squeeze lemon juice 3 tbsp roughly chopped fresh coriander 1 medium red chilli, thinly sliced (seeds in) 2 limes, cut into wedges 5–6 sprigs fresh mint, leaves picked and shredded1 tbsp of coriander, chopped200g/7oz natural yoghurt1 lime, zest and juicesalt and freshly ground black pepper 5–6 sprigs fresh mint, leaves picked and shredded 1 tbsp of coriander, chopped 200g/7oz natural yoghurt 1 lime, zest and juice salt and freshly ground black pepper Method Place the potatoes and turmeric in a medium saucepan. Cover with water and bring to the boil, then lower to a simmer and cook for about 2–3 minutes until the potatoes are cooked through but not falling apart. Drain and dry well, then leave to cool.In a large mixing bowl, mix both flours together and add all the spices and seeds. Slowly add 200–300ml/7–10fl oz of water until the batter comes together as a thick, coating consistency. You may not need all the water. In another bowl, combine the cooked potatoes with the chickpeas, lemon juice, chopped coriander and chilli. Slowly add the spiced flour mixture, folding in, until all the ingredients come together. Leave to set in the fridge for 30 minutes. While the mixture is resting, make the dip. Fold the mint and coriander into the yoghurt and add the zest and half the juice of the lime. Taste and season with salt and pepper.Preheat a deep-fat fryer to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended.To fry the pakoras, carefully dip a dry spoon into the bowl to scoop out a spoonful of the mixture. Gently place it into the fryer. Repeat this process with the rest of the mixture, gently shaking the basket to loosen the pakoras from the bottom. Cook the pakoras for 2–3 minutes until golden brown, then remove from the frying basket and drain on kitchen paper. Season with salt whilst they’re still hot.Put a frying pan over a high heat and scorch the lime wedges on both sides until they start to blister. Serve the hot pakoras alongside the dip and the scorched lime wedges. Place the potatoes and turmeric in a medium saucepan. Cover with water and bring to the boil, then lower to a simmer and cook for about 2–3 minutes until the potatoes are cooked through but not falling apart. Drain and dry well, then leave to cool. Place the potatoes and turmeric in a medium saucepan. Cover with water and bring to the boil, then lower to a simmer and cook for about 2–3 minutes until the potatoes are cooked through but not falling apart. Drain and dry well, then leave to cool. In a large mixing bowl, mix both flours together and add all the spices and seeds. Slowly add 200–300ml/7–10fl oz of water until the batter comes together as a thick, coating consistency. You may not need all the water. In a large mixing bowl, mix both flours together and add all the spices and seeds. Slowly add 200–300ml/7–10fl oz of water until the batter comes together as a thick, coating consistency. You may not need all the water. In another bowl, combine the cooked potatoes with the chickpeas, lemon juice, chopped coriander and chilli. Slowly add the spiced flour mixture, folding in, until all the ingredients come together. Leave to set in the fridge for 30 minutes. In another bowl, combine the cooked potatoes with the chickpeas, lemon juice, chopped coriander and chilli. Slowly add the spiced flour mixture, folding in, until all the ingredients come together. Leave to set in the fridge for 30 minutes. While the mixture is resting, make the dip. Fold the mint and coriander into the yoghurt and add the zest and half the juice of the lime. Taste and season with salt and pepper. While the mixture is resting, make the dip. Fold the mint and coriander into the yoghurt and add the zest and half the juice of the lime. Taste and season with salt and pepper. Preheat a deep-fat fryer to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Preheat a deep-fat fryer to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. To fry the pakoras, carefully dip a dry spoon into the bowl to scoop out a spoonful of the mixture. Gently place it into the fryer. Repeat this process with the rest of the mixture, gently shaking the basket to loosen the pakoras from the bottom. Cook the pakoras for 2–3 minutes until golden brown, then remove from the frying basket and drain on kitchen paper. Season with salt whilst they’re still hot. To fry the pakoras, carefully dip a dry spoon into the bowl to scoop out a spoonful of the mixture. Gently place it into the fryer. Repeat this process with the rest of the mixture, gently shaking the basket to loosen the pakoras from the bottom. Cook the pakoras for 2–3 minutes until golden brown, then remove from the frying basket and drain on kitchen paper. Season with salt whilst they’re still hot. Put a frying pan over a high heat and scorch the lime wedges on both sides until they start to blister. Serve the hot pakoras alongside the dip and the scorched lime wedges. Put a frying pan over a high heat and scorch the lime wedges on both sides until they start to blister. Serve the hot pakoras alongside the dip and the scorched lime wedges."
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} | b9b0ae583f990b069549202387dee0deddd46a791179205e2d90126c7888bcb0 | Rainbow root vegetable latkes recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rainbow_root_vegetable_13916_16x9.jpg This mixture of root vegetables produces a wonderfully earthy latke, suited to both sweet and savoury toppings. Try traditional soured cream and smoked salmon, or apple sauce and a sprinkle of cinnamon. unflavoured oil (such as sunflower or rapeseed), for frying1 large onion, finely chopped1 large garlic clove, crushed or grated2 large free-range eggs40g/1½oz plain flour½ tsp baking powder1 parsnip, grated1 small sweet potato, grated1 small beetroot, gratedsea salt and freshly ground black pepper unflavoured oil (such as sunflower or rapeseed), for frying 1 large onion, finely chopped 1 large garlic clove, crushed or grated 2 large free-range eggs 40g/1½oz plain flour ½ tsp baking powder 1 parsnip, grated 1 small sweet potato, grated 1 small beetroot, grated sea salt and freshly ground black pepper Method Heat a generous splash of oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for 10 minutes, until golden-brown. Add the garlic for a minute until fragrant. Set aside.Whisk together the eggs, flour, baking powder and a generous pinch of salt and pepper in a large bowl. Stir the fried onions and grated vegetables into the batter, leaving the beetroot to the very last minute.Wipe the frying pan clean, then cover the bottom with a thin layer of oil and place over a medium heat. Gently add in spoonfuls of the mixture, working in batches to avoid overcrowding the pan. Fry for a few minutes on each side until golden. Move to a warm plate lined with kitchen paper and repeat the process until all the mixture has been used up. Serve immediately. Heat a generous splash of oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for 10 minutes, until golden-brown. Add the garlic for a minute until fragrant. Set aside. Heat a generous splash of oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for 10 minutes, until golden-brown. Add the garlic for a minute until fragrant. Set aside. Whisk together the eggs, flour, baking powder and a generous pinch of salt and pepper in a large bowl. Stir the fried onions and grated vegetables into the batter, leaving the beetroot to the very last minute. Whisk together the eggs, flour, baking powder and a generous pinch of salt and pepper in a large bowl. Stir the fried onions and grated vegetables into the batter, leaving the beetroot to the very last minute. Wipe the frying pan clean, then cover the bottom with a thin layer of oil and place over a medium heat. Gently add in spoonfuls of the mixture, working in batches to avoid overcrowding the pan. Fry for a few minutes on each side until golden. Move to a warm plate lined with kitchen paper and repeat the process until all the mixture has been used up. Serve immediately. Wipe the frying pan clean, then cover the bottom with a thin layer of oil and place over a medium heat. Gently add in spoonfuls of the mixture, working in batches to avoid overcrowding the pan. Fry for a few minutes on each side until golden. Move to a warm plate lined with kitchen paper and repeat the process until all the mixture has been used up. Serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/rainbow_root_vegetable_13916",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rainbow root vegetable latkes recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rainbow_root_vegetable_13916_16x9.jpg This mixture of root vegetables produces a wonderfully earthy latke, suited to both sweet and savoury toppings. Try traditional soured cream and smoked salmon, or apple sauce and a sprinkle of cinnamon. unflavoured oil (such as sunflower or rapeseed), for frying1 large onion, finely chopped1 large garlic clove, crushed or grated2 large free-range eggs40g/1½oz plain flour½ tsp baking powder1 parsnip, grated1 small sweet potato, grated1 small beetroot, gratedsea salt and freshly ground black pepper unflavoured oil (such as sunflower or rapeseed), for frying 1 large onion, finely chopped 1 large garlic clove, crushed or grated 2 large free-range eggs 40g/1½oz plain flour ½ tsp baking powder 1 parsnip, grated 1 small sweet potato, grated 1 small beetroot, grated sea salt and freshly ground black pepper Method Heat a generous splash of oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for 10 minutes, until golden-brown. Add the garlic for a minute until fragrant. Set aside.Whisk together the eggs, flour, baking powder and a generous pinch of salt and pepper in a large bowl. Stir the fried onions and grated vegetables into the batter, leaving the beetroot to the very last minute.Wipe the frying pan clean, then cover the bottom with a thin layer of oil and place over a medium heat. Gently add in spoonfuls of the mixture, working in batches to avoid overcrowding the pan. Fry for a few minutes on each side until golden. Move to a warm plate lined with kitchen paper and repeat the process until all the mixture has been used up. Serve immediately. Heat a generous splash of oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for 10 minutes, until golden-brown. Add the garlic for a minute until fragrant. Set aside. Heat a generous splash of oil in a medium, non-stick frying pan over a medium heat. Fry the onion with a pinch of sea salt for 10 minutes, until golden-brown. Add the garlic for a minute until fragrant. Set aside. Whisk together the eggs, flour, baking powder and a generous pinch of salt and pepper in a large bowl. Stir the fried onions and grated vegetables into the batter, leaving the beetroot to the very last minute. Whisk together the eggs, flour, baking powder and a generous pinch of salt and pepper in a large bowl. Stir the fried onions and grated vegetables into the batter, leaving the beetroot to the very last minute. Wipe the frying pan clean, then cover the bottom with a thin layer of oil and place over a medium heat. Gently add in spoonfuls of the mixture, working in batches to avoid overcrowding the pan. Fry for a few minutes on each side until golden. Move to a warm plate lined with kitchen paper and repeat the process until all the mixture has been used up. Serve immediately. Wipe the frying pan clean, then cover the bottom with a thin layer of oil and place over a medium heat. Gently add in spoonfuls of the mixture, working in batches to avoid overcrowding the pan. Fry for a few minutes on each side until golden. Move to a warm plate lined with kitchen paper and repeat the process until all the mixture has been used up. Serve immediately."
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} | e953e1304b4955363737031e93ec4369c4b4dac2b80fb78c617abe0f6f84a43c | Potato rosti recipe
An average of 3.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potatorosti_81487_16x9.jpg Make sure you squeeze as much moisture as possible from the potatoes to get a really crisp result. 2 large floury potatoes2-3 tbsp clarified butter or duck fat2-3 tbsp sunflower oilsea salt and freshly ground black pepper 2 large floury potatoes 2-3 tbsp clarified butter or duck fat 2-3 tbsp sunflower oil sea salt and freshly ground black pepper Method For the rösti, grate the potatoes coarsely into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions.Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti.Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving. For the rösti, grate the potatoes coarsely into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions. For the rösti, grate the potatoes coarsely into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions. Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti. Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti. Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving. Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving. | {
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"url": "https://www.bbc.co.uk/food/recipes/potatorosti_81487",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Potato rosti recipe",
"content": "An average of 3.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potatorosti_81487_16x9.jpg Make sure you squeeze as much moisture as possible from the potatoes to get a really crisp result. 2 large floury potatoes2-3 tbsp clarified butter or duck fat2-3 tbsp sunflower oilsea salt and freshly ground black pepper 2 large floury potatoes 2-3 tbsp clarified butter or duck fat 2-3 tbsp sunflower oil sea salt and freshly ground black pepper Method For the rösti, grate the potatoes coarsely into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions.Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti.Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving. For the rösti, grate the potatoes coarsely into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions. For the rösti, grate the potatoes coarsely into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions. Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti. Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti. Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving. Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat before serving."
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"$oid": "68bad459eb3bdbfd0cc01394"
} | c7e7b6fbe391542bea1e9e37a43e22f24d86265ccf507d4bf9c00dcc1d9849bf | Potato and plantain röstis recipe
An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_and_plantain_67215_16x9.jpg These plantain röstis make a great brunch or lunch dish and can be topped with boiled eggs for extra protein. 500g/1lb 2oz potatoes, peeled and grated500g/1lb 2oz plantain, peeled and grated½ onion, grated70g/2½oz unsalted buttersalt and freshly ground black pepper 500g/1lb 2oz potatoes, peeled and grated 500g/1lb 2oz plantain, peeled and grated ½ onion, grated 70g/2½oz unsalted butter salt and freshly ground black pepper 2 free-range eggs1 avocado, destoned, peeled and sliced 2 free-range eggs 1 avocado, destoned, peeled and sliced Method For the plantain and potato röstis, fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato, plantain and onion in a bowl. Heat the butter in a small frying pan and then add rösti-size amounts of the potato mixture to the pan. Cook, using the back of a spoon to push down to form the mixture into a condensed cake, for 4–5 minutes on each side, or until golden brown. Meanwhile, boil the eggs, if using, for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half.Put the röstis onto serving plates and top with the egg and avocado. Season with salt and pepper and serve immediately. For the plantain and potato röstis, fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato, plantain and onion in a bowl. Heat the butter in a small frying pan and then add rösti-size amounts of the potato mixture to the pan. Cook, using the back of a spoon to push down to form the mixture into a condensed cake, for 4–5 minutes on each side, or until golden brown. For the plantain and potato röstis, fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato, plantain and onion in a bowl. Heat the butter in a small frying pan and then add rösti-size amounts of the potato mixture to the pan. Cook, using the back of a spoon to push down to form the mixture into a condensed cake, for 4–5 minutes on each side, or until golden brown. Meanwhile, boil the eggs, if using, for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half. Meanwhile, boil the eggs, if using, for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half. Put the röstis onto serving plates and top with the egg and avocado. Season with salt and pepper and serve immediately. Put the röstis onto serving plates and top with the egg and avocado. Season with salt and pepper and serve immediately. | {
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"url": "https://www.bbc.co.uk/food/recipes/potato_and_plantain_67215",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Potato and plantain röstis recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_and_plantain_67215_16x9.jpg These plantain röstis make a great brunch or lunch dish and can be topped with boiled eggs for extra protein. 500g/1lb 2oz potatoes, peeled and grated500g/1lb 2oz plantain, peeled and grated½ onion, grated70g/2½oz unsalted buttersalt and freshly ground black pepper 500g/1lb 2oz potatoes, peeled and grated 500g/1lb 2oz plantain, peeled and grated ½ onion, grated 70g/2½oz unsalted butter salt and freshly ground black pepper 2 free-range eggs1 avocado, destoned, peeled and sliced 2 free-range eggs 1 avocado, destoned, peeled and sliced Method For the plantain and potato röstis, fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato, plantain and onion in a bowl. Heat the butter in a small frying pan and then add rösti-size amounts of the potato mixture to the pan. Cook, using the back of a spoon to push down to form the mixture into a condensed cake, for 4–5 minutes on each side, or until golden brown. Meanwhile, boil the eggs, if using, for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half.Put the röstis onto serving plates and top with the egg and avocado. Season with salt and pepper and serve immediately. For the plantain and potato röstis, fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato, plantain and onion in a bowl. Heat the butter in a small frying pan and then add rösti-size amounts of the potato mixture to the pan. Cook, using the back of a spoon to push down to form the mixture into a condensed cake, for 4–5 minutes on each side, or until golden brown. For the plantain and potato röstis, fold a clean tea towel around the grated potato and squeeze to remove as much moisture as possible. Combine the potato, plantain and onion in a bowl. Heat the butter in a small frying pan and then add rösti-size amounts of the potato mixture to the pan. Cook, using the back of a spoon to push down to form the mixture into a condensed cake, for 4–5 minutes on each side, or until golden brown. Meanwhile, boil the eggs, if using, for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half. Meanwhile, boil the eggs, if using, for 6–7 minutes until soft-boiled. Put immediately into cold water and when slightly cooled, peel and slice in half. Put the röstis onto serving plates and top with the egg and avocado. Season with salt and pepper and serve immediately. Put the röstis onto serving plates and top with the egg and avocado. Season with salt and pepper and serve immediately."
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} | 3e6f573c4ec661b134aa7ca3485f1da61dbbd1eaae71f7c4098c5b65516787b0 | Warm spinach, chorizo and potato salad with mustard dressing recipe
An average of 5.0 out of 5 stars from 2 ratings 85g/3oz chorizo, sliced85g/3oz canned cooked new potatoes, halved100g/3½oz spinach 85g/3oz chorizo, sliced 85g/3oz canned cooked new potatoes, halved 100g/3½oz spinach 2 tsp wholegrain mustarddash white wine vinegarsalt and freshly ground black pepper3 tbsp olive oil 2 tsp wholegrain mustard dash white wine vinegar salt and freshly ground black pepper 3 tbsp olive oil Method For the salad, heat a frying pan and fry the chorizo until golden-brown on all sides. Remove from the pan with a slotted spoon and set aside.Add the potatoes to the pan and fry until golden-brown on all sides. Return the chorizo to the pan and gently warm through.Meanwhile, for the dressing, place all of the dressing ingredients into a small bowl and whisk together to combine.Place the spinach into a large bowl and sprinkle over the warm chorizo and potatoes. Pour over the dressing and stir well.To serve, place the salad into serving dishes. For the salad, heat a frying pan and fry the chorizo until golden-brown on all sides. Remove from the pan with a slotted spoon and set aside. For the salad, heat a frying pan and fry the chorizo until golden-brown on all sides. Remove from the pan with a slotted spoon and set aside. Add the potatoes to the pan and fry until golden-brown on all sides. Return the chorizo to the pan and gently warm through. Add the potatoes to the pan and fry until golden-brown on all sides. Return the chorizo to the pan and gently warm through. Meanwhile, for the dressing, place all of the dressing ingredients into a small bowl and whisk together to combine. Meanwhile, for the dressing, place all of the dressing ingredients into a small bowl and whisk together to combine. Place the spinach into a large bowl and sprinkle over the warm chorizo and potatoes. Pour over the dressing and stir well. Place the spinach into a large bowl and sprinkle over the warm chorizo and potatoes. Pour over the dressing and stir well. To serve, place the salad into serving dishes. To serve, place the salad into serving dishes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/warmspinachchorizoan_85888",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Warm spinach, chorizo and potato salad with mustard dressing recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 85g/3oz chorizo, sliced85g/3oz canned cooked new potatoes, halved100g/3½oz spinach 85g/3oz chorizo, sliced 85g/3oz canned cooked new potatoes, halved 100g/3½oz spinach 2 tsp wholegrain mustarddash white wine vinegarsalt and freshly ground black pepper3 tbsp olive oil 2 tsp wholegrain mustard dash white wine vinegar salt and freshly ground black pepper 3 tbsp olive oil Method For the salad, heat a frying pan and fry the chorizo until golden-brown on all sides. Remove from the pan with a slotted spoon and set aside.Add the potatoes to the pan and fry until golden-brown on all sides. Return the chorizo to the pan and gently warm through.Meanwhile, for the dressing, place all of the dressing ingredients into a small bowl and whisk together to combine.Place the spinach into a large bowl and sprinkle over the warm chorizo and potatoes. Pour over the dressing and stir well.To serve, place the salad into serving dishes. For the salad, heat a frying pan and fry the chorizo until golden-brown on all sides. Remove from the pan with a slotted spoon and set aside. For the salad, heat a frying pan and fry the chorizo until golden-brown on all sides. Remove from the pan with a slotted spoon and set aside. Add the potatoes to the pan and fry until golden-brown on all sides. Return the chorizo to the pan and gently warm through. Add the potatoes to the pan and fry until golden-brown on all sides. Return the chorizo to the pan and gently warm through. Meanwhile, for the dressing, place all of the dressing ingredients into a small bowl and whisk together to combine. Meanwhile, for the dressing, place all of the dressing ingredients into a small bowl and whisk together to combine. Place the spinach into a large bowl and sprinkle over the warm chorizo and potatoes. Pour over the dressing and stir well. Place the spinach into a large bowl and sprinkle over the warm chorizo and potatoes. Pour over the dressing and stir well. To serve, place the salad into serving dishes. To serve, place the salad into serving dishes."
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"$oid": "68bad45aeb3bdbfd0cc01396"
} | 62c43bdc02fa455202d6d064918025c0acbf9cd50deb516e0a635a4bdd2f0795 | Potato salad with quails' eggs, capers and anchovies recipe
An average of 5.0 out of 5 stars from 3 ratings 3 medium free-range egg yolks1½ heaped tsp Dijon mustardsalt and freshly ground black pepper1 small lemon, juice only50ml/2fl oz olive oil250ml/9fl oz sunflower oil5 salted anchovy fillets in oil, drained, chopped (optional)2 tbsp baby capers, drained and rinsed 3 medium free-range egg yolks 1½ heaped tsp Dijon mustard salt and freshly ground black pepper 1 small lemon, juice only 50ml/2fl oz olive oil 250ml/9fl oz sunflower oil 5 salted anchovy fillets in oil, drained, chopped (optional) 2 tbsp baby capers, drained and rinsed 750g/1½lb small waxy potatoes, such as Charlotte or Pink Fir Apple, well scrubbed18 quails' eggs½ small red onion, peeled, finely chopped3 sprigs fresh tarragon, leaves only, choppedsmall handful chopped fresh chiveshandful chopped fresh parsley leavessalt and freshly ground black pepper 750g/1½lb small waxy potatoes, such as Charlotte or Pink Fir Apple, well scrubbed 18 quails' eggs ½ small red onion, peeled, finely chopped 3 sprigs fresh tarragon, leaves only, chopped small handful chopped fresh chives handful chopped fresh parsley leaves salt and freshly ground black pepper Method For the mayonnaise, blend the egg yolks, Dijon mustard, salt, pepper and lemon juice in a food processor until well combined. Season, to taste with salt and freshly ground black pepper.With the motor still running, gradually add the olive oil in a thin stream until all of the oil is well combined into the mixture. Repeat the process with the sunflower oil. If the mixture becomes too thick, loosen it with a tablespoon or two of warm water and blend again until smooth and well combined. Transfer the mayonnaise to a bowl and add the chopped anchovy fillets, if using, and the baby capers. Stir well to combine. Set aside.For the potato salad, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat to a simmer, then continue to simmer for 15-20 minutes, or until tender. Drain well and refresh under cold running water until cold.Half-fill a large separate pan with cold water, add the quails' eggs and bring to the boil. Continue to boil for two minutes, then drain well and refresh under cold running water until cold.Slice the cooked potatoes and transfer them to a large serving bowl. Peel the quails' eggs, cut them in half and add to the bowl of potatoes. Sprinkle over the onion, tarragon, chives and parsley, then mix well to combine.Spoon the mayonnaise on top of the salad and mix using two large serving spoons until all of the salad ingredients are evenly coated in the mayonnaise. Season, to taste, with salt and freshly ground black pepper. Serve immediately. For the mayonnaise, blend the egg yolks, Dijon mustard, salt, pepper and lemon juice in a food processor until well combined. Season, to taste with salt and freshly ground black pepper. For the mayonnaise, blend the egg yolks, Dijon mustard, salt, pepper and lemon juice in a food processor until well combined. Season, to taste with salt and freshly ground black pepper. With the motor still running, gradually add the olive oil in a thin stream until all of the oil is well combined into the mixture. Repeat the process with the sunflower oil. If the mixture becomes too thick, loosen it with a tablespoon or two of warm water and blend again until smooth and well combined. With the motor still running, gradually add the olive oil in a thin stream until all of the oil is well combined into the mixture. Repeat the process with the sunflower oil. If the mixture becomes too thick, loosen it with a tablespoon or two of warm water and blend again until smooth and well combined. Transfer the mayonnaise to a bowl and add the chopped anchovy fillets, if using, and the baby capers. Stir well to combine. Set aside. Transfer the mayonnaise to a bowl and add the chopped anchovy fillets, if using, and the baby capers. Stir well to combine. Set aside. For the potato salad, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat to a simmer, then continue to simmer for 15-20 minutes, or until tender. Drain well and refresh under cold running water until cold. For the potato salad, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat to a simmer, then continue to simmer for 15-20 minutes, or until tender. Drain well and refresh under cold running water until cold. Half-fill a large separate pan with cold water, add the quails' eggs and bring to the boil. Continue to boil for two minutes, then drain well and refresh under cold running water until cold. Half-fill a large separate pan with cold water, add the quails' eggs and bring to the boil. Continue to boil for two minutes, then drain well and refresh under cold running water until cold. Slice the cooked potatoes and transfer them to a large serving bowl. Peel the quails' eggs, cut them in half and add to the bowl of potatoes. Sprinkle over the onion, tarragon, chives and parsley, then mix well to combine. Slice the cooked potatoes and transfer them to a large serving bowl. Peel the quails' eggs, cut them in half and add to the bowl of potatoes. Sprinkle over the onion, tarragon, chives and parsley, then mix well to combine. Spoon the mayonnaise on top of the salad and mix using two large serving spoons until all of the salad ingredients are evenly coated in the mayonnaise. Season, to taste, with salt and freshly ground black pepper. Serve immediately. Spoon the mayonnaise on top of the salad and mix using two large serving spoons until all of the salad ingredients are evenly coated in the mayonnaise. Season, to taste, with salt and freshly ground black pepper. Serve immediately. | {
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"title": "Potato salad with quails' eggs, capers and anchovies recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 3 medium free-range egg yolks1½ heaped tsp Dijon mustardsalt and freshly ground black pepper1 small lemon, juice only50ml/2fl oz olive oil250ml/9fl oz sunflower oil5 salted anchovy fillets in oil, drained, chopped (optional)2 tbsp baby capers, drained and rinsed 3 medium free-range egg yolks 1½ heaped tsp Dijon mustard salt and freshly ground black pepper 1 small lemon, juice only 50ml/2fl oz olive oil 250ml/9fl oz sunflower oil 5 salted anchovy fillets in oil, drained, chopped (optional) 2 tbsp baby capers, drained and rinsed 750g/1½lb small waxy potatoes, such as Charlotte or Pink Fir Apple, well scrubbed18 quails' eggs½ small red onion, peeled, finely chopped3 sprigs fresh tarragon, leaves only, choppedsmall handful chopped fresh chiveshandful chopped fresh parsley leavessalt and freshly ground black pepper 750g/1½lb small waxy potatoes, such as Charlotte or Pink Fir Apple, well scrubbed 18 quails' eggs ½ small red onion, peeled, finely chopped 3 sprigs fresh tarragon, leaves only, chopped small handful chopped fresh chives handful chopped fresh parsley leaves salt and freshly ground black pepper Method For the mayonnaise, blend the egg yolks, Dijon mustard, salt, pepper and lemon juice in a food processor until well combined. Season, to taste with salt and freshly ground black pepper.With the motor still running, gradually add the olive oil in a thin stream until all of the oil is well combined into the mixture. Repeat the process with the sunflower oil. If the mixture becomes too thick, loosen it with a tablespoon or two of warm water and blend again until smooth and well combined. Transfer the mayonnaise to a bowl and add the chopped anchovy fillets, if using, and the baby capers. Stir well to combine. Set aside.For the potato salad, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat to a simmer, then continue to simmer for 15-20 minutes, or until tender. Drain well and refresh under cold running water until cold.Half-fill a large separate pan with cold water, add the quails' eggs and bring to the boil. Continue to boil for two minutes, then drain well and refresh under cold running water until cold.Slice the cooked potatoes and transfer them to a large serving bowl. Peel the quails' eggs, cut them in half and add to the bowl of potatoes. Sprinkle over the onion, tarragon, chives and parsley, then mix well to combine.Spoon the mayonnaise on top of the salad and mix using two large serving spoons until all of the salad ingredients are evenly coated in the mayonnaise. Season, to taste, with salt and freshly ground black pepper. Serve immediately. For the mayonnaise, blend the egg yolks, Dijon mustard, salt, pepper and lemon juice in a food processor until well combined. Season, to taste with salt and freshly ground black pepper. For the mayonnaise, blend the egg yolks, Dijon mustard, salt, pepper and lemon juice in a food processor until well combined. Season, to taste with salt and freshly ground black pepper. With the motor still running, gradually add the olive oil in a thin stream until all of the oil is well combined into the mixture. Repeat the process with the sunflower oil. If the mixture becomes too thick, loosen it with a tablespoon or two of warm water and blend again until smooth and well combined. With the motor still running, gradually add the olive oil in a thin stream until all of the oil is well combined into the mixture. Repeat the process with the sunflower oil. If the mixture becomes too thick, loosen it with a tablespoon or two of warm water and blend again until smooth and well combined. Transfer the mayonnaise to a bowl and add the chopped anchovy fillets, if using, and the baby capers. Stir well to combine. Set aside. Transfer the mayonnaise to a bowl and add the chopped anchovy fillets, if using, and the baby capers. Stir well to combine. Set aside. For the potato salad, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat to a simmer, then continue to simmer for 15-20 minutes, or until tender. Drain well and refresh under cold running water until cold. For the potato salad, bring the potatoes to the boil in a large pan of cold, salted water. Reduce the heat to a simmer, then continue to simmer for 15-20 minutes, or until tender. Drain well and refresh under cold running water until cold. Half-fill a large separate pan with cold water, add the quails' eggs and bring to the boil. Continue to boil for two minutes, then drain well and refresh under cold running water until cold. Half-fill a large separate pan with cold water, add the quails' eggs and bring to the boil. Continue to boil for two minutes, then drain well and refresh under cold running water until cold. Slice the cooked potatoes and transfer them to a large serving bowl. Peel the quails' eggs, cut them in half and add to the bowl of potatoes. Sprinkle over the onion, tarragon, chives and parsley, then mix well to combine. Slice the cooked potatoes and transfer them to a large serving bowl. Peel the quails' eggs, cut them in half and add to the bowl of potatoes. Sprinkle over the onion, tarragon, chives and parsley, then mix well to combine. Spoon the mayonnaise on top of the salad and mix using two large serving spoons until all of the salad ingredients are evenly coated in the mayonnaise. Season, to taste, with salt and freshly ground black pepper. Serve immediately. Spoon the mayonnaise on top of the salad and mix using two large serving spoons until all of the salad ingredients are evenly coated in the mayonnaise. Season, to taste, with salt and freshly ground black pepper. Serve immediately."
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} | ba3256bcdacdfb58c8dbef1c071915321e280aa3f1e679d76aacb1985da69972 | Black dal recipe
An average of 3.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackdal_89042_16x9.jpg The cinnamon and cloves in this dish lend a sweet, heady aroma to a warming lentil stew. 150g/5oz urid dal50g/2oz mung beans480ml/17fl oz water3 tbsp olive oil1 large onion, finely chopped4 cloves garlic, finely chopped2 green chillies, finely chopped¼ tsp ground turmeric ½ tsp ground cumin½ cinnamon stick, broken into pieces4 clovessalt and freshly ground black pepper 1 large tomato, chopped1 tsp caster sugarsqueeze lemon juicesmall handful fresh chopped coriander 150g/5oz urid dal 50g/2oz mung beans 480ml/17fl oz water 3 tbsp olive oil 1 large onion, finely chopped 4 cloves garlic, finely chopped 2 green chillies, finely chopped ¼ tsp ground turmeric ½ tsp ground cumin ½ cinnamon stick, broken into pieces 4 cloves salt and freshly ground black pepper 1 large tomato, chopped 1 tsp caster sugar squeeze lemon juice small handful fresh chopped coriander Method Place the black and green lentils into a medium saucepan, add the water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until tender. Drain, then mash the lentils and set aside.Heat the olive oil in a frying pan, add the onion and fry until it starts to colour. Add the garlic and fry for a few seconds.Stir in the finely chopped chillies, turmeric, cumin, cinnamon, cloves, salt and freshly ground black pepper and cook for one minute, stirring constantly.Stir in the chopped tomato, the sugar and a squeeze of lemon juice and cook for 2-3 minutes.Add the mashed lentils and bring to the boil.Stir in a large handful of chopped coriander and serve. Place the black and green lentils into a medium saucepan, add the water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until tender. Drain, then mash the lentils and set aside. Place the black and green lentils into a medium saucepan, add the water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until tender. Drain, then mash the lentils and set aside. Heat the olive oil in a frying pan, add the onion and fry until it starts to colour. Add the garlic and fry for a few seconds. Heat the olive oil in a frying pan, add the onion and fry until it starts to colour. Add the garlic and fry for a few seconds. Stir in the finely chopped chillies, turmeric, cumin, cinnamon, cloves, salt and freshly ground black pepper and cook for one minute, stirring constantly. Stir in the finely chopped chillies, turmeric, cumin, cinnamon, cloves, salt and freshly ground black pepper and cook for one minute, stirring constantly. Stir in the chopped tomato, the sugar and a squeeze of lemon juice and cook for 2-3 minutes. Stir in the chopped tomato, the sugar and a squeeze of lemon juice and cook for 2-3 minutes. Add the mashed lentils and bring to the boil. Add the mashed lentils and bring to the boil. Stir in a large handful of chopped coriander and serve. Stir in a large handful of chopped coriander and serve. | {
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"title": "Black dal recipe",
"content": "An average of 3.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blackdal_89042_16x9.jpg The cinnamon and cloves in this dish lend a sweet, heady aroma to a warming lentil stew. 150g/5oz urid dal50g/2oz mung beans480ml/17fl oz water3 tbsp olive oil1 large onion, finely chopped4 cloves garlic, finely chopped2 green chillies, finely chopped¼ tsp ground turmeric ½ tsp ground cumin½ cinnamon stick, broken into pieces4 clovessalt and freshly ground black pepper 1 large tomato, chopped1 tsp caster sugarsqueeze lemon juicesmall handful fresh chopped coriander 150g/5oz urid dal 50g/2oz mung beans 480ml/17fl oz water 3 tbsp olive oil 1 large onion, finely chopped 4 cloves garlic, finely chopped 2 green chillies, finely chopped ¼ tsp ground turmeric ½ tsp ground cumin ½ cinnamon stick, broken into pieces 4 cloves salt and freshly ground black pepper 1 large tomato, chopped 1 tsp caster sugar squeeze lemon juice small handful fresh chopped coriander Method Place the black and green lentils into a medium saucepan, add the water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until tender. Drain, then mash the lentils and set aside.Heat the olive oil in a frying pan, add the onion and fry until it starts to colour. Add the garlic and fry for a few seconds.Stir in the finely chopped chillies, turmeric, cumin, cinnamon, cloves, salt and freshly ground black pepper and cook for one minute, stirring constantly.Stir in the chopped tomato, the sugar and a squeeze of lemon juice and cook for 2-3 minutes.Add the mashed lentils and bring to the boil.Stir in a large handful of chopped coriander and serve. Place the black and green lentils into a medium saucepan, add the water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until tender. Drain, then mash the lentils and set aside. Place the black and green lentils into a medium saucepan, add the water and bring to the boil. Reduce the heat and simmer for 20 minutes, or until tender. Drain, then mash the lentils and set aside. Heat the olive oil in a frying pan, add the onion and fry until it starts to colour. Add the garlic and fry for a few seconds. Heat the olive oil in a frying pan, add the onion and fry until it starts to colour. Add the garlic and fry for a few seconds. Stir in the finely chopped chillies, turmeric, cumin, cinnamon, cloves, salt and freshly ground black pepper and cook for one minute, stirring constantly. Stir in the finely chopped chillies, turmeric, cumin, cinnamon, cloves, salt and freshly ground black pepper and cook for one minute, stirring constantly. Stir in the chopped tomato, the sugar and a squeeze of lemon juice and cook for 2-3 minutes. Stir in the chopped tomato, the sugar and a squeeze of lemon juice and cook for 2-3 minutes. Add the mashed lentils and bring to the boil. Add the mashed lentils and bring to the boil. Stir in a large handful of chopped coriander and serve. Stir in a large handful of chopped coriander and serve."
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} | 1b3e5cc1384f98ffd4a8b7bfa7275c64f5d4eee570ff761b2c1cabc8131a3177 | Easy lemon chicken recipe
An average of 4.7 out of 5 stars from 6 ratings 2 chicken breasts, skin removed, cut into strips3-4 tbsp cornflour, seasoned with salt and freshly ground black pepper1 tbsp vegetable oilsmall bunch spring onions, cut into 2cm/1in pieces 1 clove garlic, finely sliced25g/1oz fresh root ginger, finely sliced1 lemon, juice and finely sliced rind only1 tbsp light soy sauce85ml/3fl oz chicken stockdash dry sherryfreshly ground black pepper 2 chicken breasts, skin removed, cut into strips 3-4 tbsp cornflour, seasoned with salt and freshly ground black pepper 1 tbsp vegetable oil small bunch spring onions, cut into 2cm/1in pieces 1 clove garlic, finely sliced 25g/1oz fresh root ginger, finely sliced 1 lemon, juice and finely sliced rind only 1 tbsp light soy sauce 85ml/3fl oz chicken stock dash dry sherry freshly ground black pepper Method Roll the chicken strips in the seasoned cornflour and shake off the excess.Heat the vegetable oil in a frying pan, add the chicken and fry until the chicken is beginning to turn golden-brown. Add the spring onions, garlic, ginger and sliced lemon rind. Squeeze the juice of half a lemon into the pan. Add the soy sauce and chicken stock and a dash of dry sherry. Stir and leave to simmer for 5-6 minutes, or until the chicken is cooked through. Season with freshly ground black pepper. Stir well and serve. Roll the chicken strips in the seasoned cornflour and shake off the excess. Roll the chicken strips in the seasoned cornflour and shake off the excess. Heat the vegetable oil in a frying pan, add the chicken and fry until the chicken is beginning to turn golden-brown. Add the spring onions, garlic, ginger and sliced lemon rind. Heat the vegetable oil in a frying pan, add the chicken and fry until the chicken is beginning to turn golden-brown. Add the spring onions, garlic, ginger and sliced lemon rind. Squeeze the juice of half a lemon into the pan. Add the soy sauce and chicken stock and a dash of dry sherry. Stir and leave to simmer for 5-6 minutes, or until the chicken is cooked through. Season with freshly ground black pepper. Stir well and serve. Squeeze the juice of half a lemon into the pan. Add the soy sauce and chicken stock and a dash of dry sherry. Stir and leave to simmer for 5-6 minutes, or until the chicken is cooked through. Season with freshly ground black pepper. Stir well and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/lemonchicken_89043",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy lemon chicken recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings 2 chicken breasts, skin removed, cut into strips3-4 tbsp cornflour, seasoned with salt and freshly ground black pepper1 tbsp vegetable oilsmall bunch spring onions, cut into 2cm/1in pieces 1 clove garlic, finely sliced25g/1oz fresh root ginger, finely sliced1 lemon, juice and finely sliced rind only1 tbsp light soy sauce85ml/3fl oz chicken stockdash dry sherryfreshly ground black pepper 2 chicken breasts, skin removed, cut into strips 3-4 tbsp cornflour, seasoned with salt and freshly ground black pepper 1 tbsp vegetable oil small bunch spring onions, cut into 2cm/1in pieces 1 clove garlic, finely sliced 25g/1oz fresh root ginger, finely sliced 1 lemon, juice and finely sliced rind only 1 tbsp light soy sauce 85ml/3fl oz chicken stock dash dry sherry freshly ground black pepper Method Roll the chicken strips in the seasoned cornflour and shake off the excess.Heat the vegetable oil in a frying pan, add the chicken and fry until the chicken is beginning to turn golden-brown. Add the spring onions, garlic, ginger and sliced lemon rind. Squeeze the juice of half a lemon into the pan. Add the soy sauce and chicken stock and a dash of dry sherry. Stir and leave to simmer for 5-6 minutes, or until the chicken is cooked through. Season with freshly ground black pepper. Stir well and serve. Roll the chicken strips in the seasoned cornflour and shake off the excess. Roll the chicken strips in the seasoned cornflour and shake off the excess. Heat the vegetable oil in a frying pan, add the chicken and fry until the chicken is beginning to turn golden-brown. Add the spring onions, garlic, ginger and sliced lemon rind. Heat the vegetable oil in a frying pan, add the chicken and fry until the chicken is beginning to turn golden-brown. Add the spring onions, garlic, ginger and sliced lemon rind. Squeeze the juice of half a lemon into the pan. Add the soy sauce and chicken stock and a dash of dry sherry. Stir and leave to simmer for 5-6 minutes, or until the chicken is cooked through. Season with freshly ground black pepper. Stir well and serve. Squeeze the juice of half a lemon into the pan. Add the soy sauce and chicken stock and a dash of dry sherry. Stir and leave to simmer for 5-6 minutes, or until the chicken is cooked through. Season with freshly ground black pepper. Stir well and serve."
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} | e5adcfbcc738003ccb7ccbd9cbe194ad2b4b44d655d310392bf6c8ff256ef8d6 | Healthy sweet and sour king prawn stir fry recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthysweetandsourk_89268_16x9.jpg This healthy sweet and sour king prawn stir-fry will be ready before you've had time to steam the rice! 3 tbsp groundnut oil8 large king prawns, de-veined, shelled (leaving tails on), heads removed1 tbsp grated fresh root ginger1 red chilli, de-seeded and finely chopped½ onion, chopped50g/2oz canned pineapple, drained and chopped100ml/3fl oz pineapple juice1 small handful chopped red and yellow pepper 1 small handful fresh beansproutssalt and freshly ground black pepper ½ lime, juice onlyhoney, to taste1 spring onion, finely slicedsteamed jasmine rice, to serve 3 tbsp groundnut oil 8 large king prawns, de-veined, shelled (leaving tails on), heads removed 1 tbsp grated fresh root ginger 1 red chilli, de-seeded and finely chopped ½ onion, chopped 50g/2oz canned pineapple, drained and chopped 100ml/3fl oz pineapple juice 1 small handful chopped red and yellow pepper 1 small handful fresh beansprouts salt and freshly ground black pepper ½ lime, juice only honey, to taste 1 spring onion, finely sliced steamed jasmine rice, to serve Method Heat a wok until smoking, then add two tablespoons of the groundnut oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the wok and set aside.Heat the remaining oil in the wok. Add the ginger and chilli and stir-fry for 30 seconds. Add the onions and stir-fry for 2-3 minutes, or until softened.Meanwhile, place the pineapple and the pineapple juice into a food processor and blend to a smooth purée. Pour the purée into the wok and simmer for 1-2 minutes. Add the chopped peppers and beansprouts and stir well. Season, to taste, with salt and freshly ground black pepper, lime juice and honey. Return the prawns to the wok and stir through the sauce. Sprinkle over the spring onions.To serve, place equal amounts of the stir fry onto two plates and serve with steamed jasmine rice. Heat a wok until smoking, then add two tablespoons of the groundnut oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the wok and set aside. Heat a wok until smoking, then add two tablespoons of the groundnut oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the wok and set aside. Heat the remaining oil in the wok. Add the ginger and chilli and stir-fry for 30 seconds. Add the onions and stir-fry for 2-3 minutes, or until softened. Heat the remaining oil in the wok. Add the ginger and chilli and stir-fry for 30 seconds. Add the onions and stir-fry for 2-3 minutes, or until softened. Meanwhile, place the pineapple and the pineapple juice into a food processor and blend to a smooth purée. Pour the purée into the wok and simmer for 1-2 minutes. Add the chopped peppers and beansprouts and stir well. Season, to taste, with salt and freshly ground black pepper, lime juice and honey. Meanwhile, place the pineapple and the pineapple juice into a food processor and blend to a smooth purée. Pour the purée into the wok and simmer for 1-2 minutes. Add the chopped peppers and beansprouts and stir well. Season, to taste, with salt and freshly ground black pepper, lime juice and honey. Return the prawns to the wok and stir through the sauce. Sprinkle over the spring onions. Return the prawns to the wok and stir through the sauce. Sprinkle over the spring onions. To serve, place equal amounts of the stir fry onto two plates and serve with steamed jasmine rice. To serve, place equal amounts of the stir fry onto two plates and serve with steamed jasmine rice. | {
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"title": "Healthy sweet and sour king prawn stir fry 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/healthysweetandsourk_89268_16x9.jpg This healthy sweet and sour king prawn stir-fry will be ready before you've had time to steam the rice! 3 tbsp groundnut oil8 large king prawns, de-veined, shelled (leaving tails on), heads removed1 tbsp grated fresh root ginger1 red chilli, de-seeded and finely chopped½ onion, chopped50g/2oz canned pineapple, drained and chopped100ml/3fl oz pineapple juice1 small handful chopped red and yellow pepper 1 small handful fresh beansproutssalt and freshly ground black pepper ½ lime, juice onlyhoney, to taste1 spring onion, finely slicedsteamed jasmine rice, to serve 3 tbsp groundnut oil 8 large king prawns, de-veined, shelled (leaving tails on), heads removed 1 tbsp grated fresh root ginger 1 red chilli, de-seeded and finely chopped ½ onion, chopped 50g/2oz canned pineapple, drained and chopped 100ml/3fl oz pineapple juice 1 small handful chopped red and yellow pepper 1 small handful fresh beansprouts salt and freshly ground black pepper ½ lime, juice only honey, to taste 1 spring onion, finely sliced steamed jasmine rice, to serve Method Heat a wok until smoking, then add two tablespoons of the groundnut oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the wok and set aside.Heat the remaining oil in the wok. Add the ginger and chilli and stir-fry for 30 seconds. Add the onions and stir-fry for 2-3 minutes, or until softened.Meanwhile, place the pineapple and the pineapple juice into a food processor and blend to a smooth purée. Pour the purée into the wok and simmer for 1-2 minutes. Add the chopped peppers and beansprouts and stir well. Season, to taste, with salt and freshly ground black pepper, lime juice and honey. Return the prawns to the wok and stir through the sauce. Sprinkle over the spring onions.To serve, place equal amounts of the stir fry onto two plates and serve with steamed jasmine rice. Heat a wok until smoking, then add two tablespoons of the groundnut oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the wok and set aside. Heat a wok until smoking, then add two tablespoons of the groundnut oil. Add the prawns and stir-fry for 3-4 minutes, or until the prawns are pink and just cooked through. Remove from the wok and set aside. Heat the remaining oil in the wok. Add the ginger and chilli and stir-fry for 30 seconds. Add the onions and stir-fry for 2-3 minutes, or until softened. Heat the remaining oil in the wok. Add the ginger and chilli and stir-fry for 30 seconds. Add the onions and stir-fry for 2-3 minutes, or until softened. Meanwhile, place the pineapple and the pineapple juice into a food processor and blend to a smooth purée. Pour the purée into the wok and simmer for 1-2 minutes. Add the chopped peppers and beansprouts and stir well. Season, to taste, with salt and freshly ground black pepper, lime juice and honey. Meanwhile, place the pineapple and the pineapple juice into a food processor and blend to a smooth purée. Pour the purée into the wok and simmer for 1-2 minutes. Add the chopped peppers and beansprouts and stir well. Season, to taste, with salt and freshly ground black pepper, lime juice and honey. Return the prawns to the wok and stir through the sauce. Sprinkle over the spring onions. Return the prawns to the wok and stir through the sauce. Sprinkle over the spring onions. To serve, place equal amounts of the stir fry onto two plates and serve with steamed jasmine rice. To serve, place equal amounts of the stir fry onto two plates and serve with steamed jasmine rice."
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} | f712727d74b57c36e334d856e6ba0aa2b19ee0c301f8eca478bd5c62d7cccc01 | Simple sweet and sour chicken recipe
An average of 3.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simplesweetandsourch_67781_16x9.jpg You'll be able to whip this sweet and sour chicken recipe up in less time than it takes to phone for a takeaway. And it's healthier, too! 2 tbsp vegetable oil4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes1 small red pepper, de-seeded and cut into 2.5cm/1in pieces1 small green pepper, de-seeded and cut into 2.5cm/1in piecesthick thumb-size piece of fresh ginger, peeled and finely chopped6 garlic cloves, chopped1x220g can water chestnuts, drained and sliced1 bunch spring onions, cut into 2.5cm/1in pieces1 small can sliced pineapple, drained and cut into chunks (optional)ground white pepper 2 tbsp vegetable oil 4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes 1 small red pepper, de-seeded and cut into 2.5cm/1in pieces 1 small green pepper, de-seeded and cut into 2.5cm/1in pieces thick thumb-size piece of fresh ginger, peeled and finely chopped 6 garlic cloves, chopped 1x220g can water chestnuts, drained and sliced 1 bunch spring onions, cut into 2.5cm/1in pieces 1 small can sliced pineapple, drained and cut into chunks (optional) ground white pepper 1 tbsp soft light brown sugar2 tbsp rice vinegar3 tbsp rice wine or dry sherry2 tbsp dark soy sauce175 ml/6fl oz chicken stock2 tbsp tomato purée2 tbsp cornflour mixed with 2 tbsp water2 tbsp water 1 tbsp soft light brown sugar 2 tbsp rice vinegar 3 tbsp rice wine or dry sherry 2 tbsp dark soy sauce 175 ml/6fl oz chicken stock 2 tbsp tomato purée 2 tbsp cornflour mixed with 2 tbsp water 2 tbsp water Method Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper. | {
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"content": "An average of 3.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simplesweetandsourch_67781_16x9.jpg You'll be able to whip this sweet and sour chicken recipe up in less time than it takes to phone for a takeaway. And it's healthier, too! 2 tbsp vegetable oil4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes1 small red pepper, de-seeded and cut into 2.5cm/1in pieces1 small green pepper, de-seeded and cut into 2.5cm/1in piecesthick thumb-size piece of fresh ginger, peeled and finely chopped6 garlic cloves, chopped1x220g can water chestnuts, drained and sliced1 bunch spring onions, cut into 2.5cm/1in pieces1 small can sliced pineapple, drained and cut into chunks (optional)ground white pepper 2 tbsp vegetable oil 4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes 1 small red pepper, de-seeded and cut into 2.5cm/1in pieces 1 small green pepper, de-seeded and cut into 2.5cm/1in pieces thick thumb-size piece of fresh ginger, peeled and finely chopped 6 garlic cloves, chopped 1x220g can water chestnuts, drained and sliced 1 bunch spring onions, cut into 2.5cm/1in pieces 1 small can sliced pineapple, drained and cut into chunks (optional) ground white pepper 1 tbsp soft light brown sugar2 tbsp rice vinegar3 tbsp rice wine or dry sherry2 tbsp dark soy sauce175 ml/6fl oz chicken stock2 tbsp tomato purée2 tbsp cornflour mixed with 2 tbsp water2 tbsp water 1 tbsp soft light brown sugar 2 tbsp rice vinegar 3 tbsp rice wine or dry sherry 2 tbsp dark soy sauce 175 ml/6fl oz chicken stock 2 tbsp tomato purée 2 tbsp cornflour mixed with 2 tbsp water 2 tbsp water Method Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2-3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper."
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} | de92aabcb6147a226a30d1bb4b8f90f76e9f9f6aaccccdede2c40575b533c8a9 | How can I reduce my risk of diabetes?
https://ichef.bbci.co.uk/images/ic/480xn/p072043y.jpg Charity Diabetes UK estimates that 5.6 million people in the UK now have diabetes. There are two main types of diabetes: type 1, which is less common and not preventable, and type 2, which is predominantly linked to weight gain and a sedentary lifestyle. There are other risk factors too, though, including ethnicity and having a family history of diabetes. In the UK, 90 percent of diabetics are type 2. If your blood sugars are abnormally high, but are not in the diabetic range, you may be diagnosed as prediabetic. This means you have a high risk of developing diabetes. The good news is that around 80% of cases of type 2 diabetes are preventable. Read on to find out what you can do to reduce your likelihood of developing the condition. Calculate your risk Type 2 diabetes can come on slowly and the signs may not be obvious, so it is important to understand the risk factors. Take the test to find out if you are at risk. People with type 2 diabetes who have not yet been diagnosed can display symptoms such as extreme thirst, tiredness and needing to go to the toilet more often, but you could also be symptom free. Eating well to beat diabetes If you are overweight or have a large waist, type 2 diabetes can be avoided or delayed by reducing your weight and waist size. Every kilogram lost is associated with a 16% reduction in diabetes risk. Along with increased activity, a healthy diet will help you manage your weight. No single weight-loss plan has been proven to be more effective than any other, so a healthy, balanced diet is recommended. If you have already been diagnosed as prediabetic or have type 2 diabetes, it is particularly important to control your weight. Being a healthy weight makes diabetes easier to manage and can delay the onset of some of the most unpleasant complications of the disease. What is a healthy diet? Vegetables can be eaten in abundance without concern. They are low in calories and there are lots of budget options, so try to include them in every meal.Vegetables contain lots of fibre. This is important for good digestion, increases feelings of fullness after eating and slows down the absorption of sugars into the bloodstream.The wider the variety of vegetables you eat the better. However, potatoes, yams, cassava and plantain do not count towards your five-a-day. These are very starchy, so should be enjoyed in moderation.Beans and pulses do count towards your five-a-day (although only as one portion per day), and are a great way to add lean protein to meals.Wholegrains, such as brown rice and wholemeal bread, are complex carbohydrates. There is some evidence that following a low-carb diet could help people with type 2 diabetes but this is something you should speak to a health professional about.It’s all too easy to make refined carbohydrates, such as white bread, pasta and most cereals, the foundation of every meal, but this should be avoided.Wholegrains are better than refined grains because the husk of the seed is retained. This is often the most nutritious part of the grain, containing fibre and protein to keep you full for longer.Read food labels carefully: some products boast that they contain ‘healthy wholegrains’, but are also full of sugar and other additives.Protein is associated with high levels of satiety (feelings of fullness) and can help control your appetite.Some of the best sources of protein also contain fibre, vitamins and/or healthy fats. Other sources can be high in fat and salt; processed meats are a particular concern and should be consumed, at most, infrequently.Good sources of protein include fish, lean unprocessed meats, lentils, low-fat Greek-style yoghurt, eggs, nuts and many beans (eg soya beans used to make tofu).Fruits are good for us because they contain high levels of vitamins, minerals and fibre. However, some types are high in sugar, so aim to include a wide variety in your diet, but get most of your five-a-day from vegetables. Tropical fruits in particular tend to be high in sugar.Choose whole fruits rather than juices and smoothies. Whole fruits contain fibre, which slows down your body’s absorption of sugars and fills you up. Fruit juice has had most of the fibre removed so it is essentially a sugary drink. The same can apply to smoothies, but it depends how they have been made. Juicing also makes it harder to judge portion sizes, so it is easier to overindulge.Dried fruits are typically very sugary and one portion is about a tablespoonful. It’s easy to exceed this, so may be better to eat fresh fruit in some cases.Fat is essential to good health, but we do not need much. It is also associated with high levels of satiety (fullness after eating), which helps control your appetite.It’s important to eat the right types of fat. Some fats are not beneficial for your health, for example trans fats, found in processed foods, and saturated fats, found in processed meats, ghee or lard. Other fats have a protective effect. ‘Good’ fats include extra virgin olive oil and fats found in fish, vegetables and nuts.Foods high in both fat and sugar can be very bad for your health and should often be avoided. Be cautious of foods labelled ‘low-fat’ because the fat can be replaced with other ingredients that aren’t any healthier.Water. Thirst is often confused with hunger, so it’s important to keep hydrated if you are trying to eat better.Water is best because it is calorie-free and there’s no doubt that it’s good for us. Many other drinks are laden with sugar or contain caffeine and additives. Soft drinks, energy drinks and milky coffees are some to be cautious about.Keep drinks containing artificial sweeteners as an occasional treat (there is evidence to suggest they increase our desire for sweet foods). If you don’t enjoy the taste of water, give it extra flavour by adding healthy ingredients such as citrus fruits, ginger or mint. Alternatively, try herbal teas.The amount of water you need varies, but clear or very pale urine is a good sign that you are getting enough. Vegetables can be eaten in abundance without concern. They are low in calories and there are lots of budget options, so try to include them in every meal.Vegetables contain lots of fibre. This is important for good digestion, increases feelings of fullness after eating and slows down the absorption of sugars into the bloodstream.The wider the variety of vegetables you eat the better. However, potatoes, yams, cassava and plantain do not count towards your five-a-day. These are very starchy, so should be enjoyed in moderation.Beans and pulses do count towards your five-a-day (although only as one portion per day), and are a great way to add lean protein to meals. Vegetables can be eaten in abundance without concern. They are low in calories and there are lots of budget options, so try to include them in every meal. Vegetables contain lots of fibre. This is important for good digestion, increases feelings of fullness after eating and slows down the absorption of sugars into the bloodstream.The wider the variety of vegetables you eat the better. However, potatoes, yams, cassava and plantain do not count towards your five-a-day. These are very starchy, so should be enjoyed in moderation.Beans and pulses do count towards your five-a-day (although only as one portion per day), and are a great way to add lean protein to meals. Vegetables contain lots of fibre. This is important for good digestion, increases feelings of fullness after eating and slows down the absorption of sugars into the bloodstream. The wider the variety of vegetables you eat the better. However, potatoes, yams, cassava and plantain do not count towards your five-a-day. These are very starchy, so should be enjoyed in moderation. Beans and pulses do count towards your five-a-day (although only as one portion per day), and are a great way to add lean protein to meals. Wholegrains, such as brown rice and wholemeal bread, are complex carbohydrates. There is some evidence that following a low-carb diet could help people with type 2 diabetes but this is something you should speak to a health professional about.It’s all too easy to make refined carbohydrates, such as white bread, pasta and most cereals, the foundation of every meal, but this should be avoided.Wholegrains are better than refined grains because the husk of the seed is retained. This is often the most nutritious part of the grain, containing fibre and protein to keep you full for longer.Read food labels carefully: some products boast that they contain ‘healthy wholegrains’, but are also full of sugar and other additives. Wholegrains, such as brown rice and wholemeal bread, are complex carbohydrates. There is some evidence that following a low-carb diet could help people with type 2 diabetes but this is something you should speak to a health professional about. It’s all too easy to make refined carbohydrates, such as white bread, pasta and most cereals, the foundation of every meal, but this should be avoided.Wholegrains are better than refined grains because the husk of the seed is retained. This is often the most nutritious part of the grain, containing fibre and protein to keep you full for longer.Read food labels carefully: some products boast that they contain ‘healthy wholegrains’, but are also full of sugar and other additives. It’s all too easy to make refined carbohydrates, such as white bread, pasta and most cereals, the foundation of every meal, but this should be avoided. Wholegrains are better than refined grains because the husk of the seed is retained. This is often the most nutritious part of the grain, containing fibre and protein to keep you full for longer. Read food labels carefully: some products boast that they contain ‘healthy wholegrains’, but are also full of sugar and other additives. Protein is associated with high levels of satiety (feelings of fullness) and can help control your appetite.Some of the best sources of protein also contain fibre, vitamins and/or healthy fats. Other sources can be high in fat and salt; processed meats are a particular concern and should be consumed, at most, infrequently.Good sources of protein include fish, lean unprocessed meats, lentils, low-fat Greek-style yoghurt, eggs, nuts and many beans (eg soya beans used to make tofu). Protein is associated with high levels of satiety (feelings of fullness) and can help control your appetite. Some of the best sources of protein also contain fibre, vitamins and/or healthy fats. Other sources can be high in fat and salt; processed meats are a particular concern and should be consumed, at most, infrequently.Good sources of protein include fish, lean unprocessed meats, lentils, low-fat Greek-style yoghurt, eggs, nuts and many beans (eg soya beans used to make tofu). Some of the best sources of protein also contain fibre, vitamins and/or healthy fats. Other sources can be high in fat and salt; processed meats are a particular concern and should be consumed, at most, infrequently. Good sources of protein include fish, lean unprocessed meats, lentils, low-fat Greek-style yoghurt, eggs, nuts and many beans (eg soya beans used to make tofu). Fruits are good for us because they contain high levels of vitamins, minerals and fibre. However, some types are high in sugar, so aim to include a wide variety in your diet, but get most of your five-a-day from vegetables. Tropical fruits in particular tend to be high in sugar.Choose whole fruits rather than juices and smoothies. Whole fruits contain fibre, which slows down your body’s absorption of sugars and fills you up. Fruit juice has had most of the fibre removed so it is essentially a sugary drink. The same can apply to smoothies, but it depends how they have been made. Juicing also makes it harder to judge portion sizes, so it is easier to overindulge.Dried fruits are typically very sugary and one portion is about a tablespoonful. It’s easy to exceed this, so may be better to eat fresh fruit in some cases. Fruits are good for us because they contain high levels of vitamins, minerals and fibre. However, some types are high in sugar, so aim to include a wide variety in your diet, but get most of your five-a-day from vegetables. Tropical fruits in particular tend to be high in sugar. Choose whole fruits rather than juices and smoothies. Whole fruits contain fibre, which slows down your body’s absorption of sugars and fills you up. Fruit juice has had most of the fibre removed so it is essentially a sugary drink. The same can apply to smoothies, but it depends how they have been made. Juicing also makes it harder to judge portion sizes, so it is easier to overindulge.Dried fruits are typically very sugary and one portion is about a tablespoonful. It’s easy to exceed this, so may be better to eat fresh fruit in some cases. Choose whole fruits rather than juices and smoothies. Whole fruits contain fibre, which slows down your body’s absorption of sugars and fills you up. Fruit juice has had most of the fibre removed so it is essentially a sugary drink. The same can apply to smoothies, but it depends how they have been made. Juicing also makes it harder to judge portion sizes, so it is easier to overindulge. Dried fruits are typically very sugary and one portion is about a tablespoonful. It’s easy to exceed this, so may be better to eat fresh fruit in some cases. Fat is essential to good health, but we do not need much. It is also associated with high levels of satiety (fullness after eating), which helps control your appetite.It’s important to eat the right types of fat. Some fats are not beneficial for your health, for example trans fats, found in processed foods, and saturated fats, found in processed meats, ghee or lard. Other fats have a protective effect. ‘Good’ fats include extra virgin olive oil and fats found in fish, vegetables and nuts.Foods high in both fat and sugar can be very bad for your health and should often be avoided. Be cautious of foods labelled ‘low-fat’ because the fat can be replaced with other ingredients that aren’t any healthier. Fat is essential to good health, but we do not need much. It is also associated with high levels of satiety (fullness after eating), which helps control your appetite. It’s important to eat the right types of fat. Some fats are not beneficial for your health, for example trans fats, found in processed foods, and saturated fats, found in processed meats, ghee or lard. Other fats have a protective effect. ‘Good’ fats include extra virgin olive oil and fats found in fish, vegetables and nuts.Foods high in both fat and sugar can be very bad for your health and should often be avoided. Be cautious of foods labelled ‘low-fat’ because the fat can be replaced with other ingredients that aren’t any healthier. It’s important to eat the right types of fat. Some fats are not beneficial for your health, for example trans fats, found in processed foods, and saturated fats, found in processed meats, ghee or lard. Other fats have a protective effect. ‘Good’ fats include extra virgin olive oil and fats found in fish, vegetables and nuts. Foods high in both fat and sugar can be very bad for your health and should often be avoided. Be cautious of foods labelled ‘low-fat’ because the fat can be replaced with other ingredients that aren’t any healthier. Water. Thirst is often confused with hunger, so it’s important to keep hydrated if you are trying to eat better.Water is best because it is calorie-free and there’s no doubt that it’s good for us. Many other drinks are laden with sugar or contain caffeine and additives. Soft drinks, energy drinks and milky coffees are some to be cautious about.Keep drinks containing artificial sweeteners as an occasional treat (there is evidence to suggest they increase our desire for sweet foods). If you don’t enjoy the taste of water, give it extra flavour by adding healthy ingredients such as citrus fruits, ginger or mint. Alternatively, try herbal teas.The amount of water you need varies, but clear or very pale urine is a good sign that you are getting enough. Water. Thirst is often confused with hunger, so it’s important to keep hydrated if you are trying to eat better. Water is best because it is calorie-free and there’s no doubt that it’s good for us. Many other drinks are laden with sugar or contain caffeine and additives. Soft drinks, energy drinks and milky coffees are some to be cautious about.Keep drinks containing artificial sweeteners as an occasional treat (there is evidence to suggest they increase our desire for sweet foods). If you don’t enjoy the taste of water, give it extra flavour by adding healthy ingredients such as citrus fruits, ginger or mint. Alternatively, try herbal teas.The amount of water you need varies, but clear or very pale urine is a good sign that you are getting enough. Water is best because it is calorie-free and there’s no doubt that it’s good for us. Many other drinks are laden with sugar or contain caffeine and additives. Soft drinks, energy drinks and milky coffees are some to be cautious about. Keep drinks containing artificial sweeteners as an occasional treat (there is evidence to suggest they increase our desire for sweet foods). If you don’t enjoy the taste of water, give it extra flavour by adding healthy ingredients such as citrus fruits, ginger or mint. Alternatively, try herbal teas. The amount of water you need varies, but clear or very pale urine is a good sign that you are getting enough. Burning calories: gym v everyday activity Exercise is essential for good health. It not only helps to maintain a healthy weight, but can lower blood-sugar levels because it helps your body to use insulin more effectively. You don’t need to join a gym, just aim for high levels of everyday activity, including walking, housework, playing with children and hobbies – anything that gets you moving. https://ichef.bbci.co.uk/images/ic/480xn/p063s6yb.png Figures based on calories used by an 11-stone adult during 30 minutes of activity. Infographic compares washing car and brisk walk; mowing lawn and badminton; playing children’s games and jogging; energetic cleaning and aqua aerobics. Can a strict diet reverse type 2 diabetes? Research has shown that blood-sugar levels in people with type 2 diabetes can be returned to normal by following a very low-calorie diet. The participants in the studies followed total diet replacement programmes under close medical supervision. The studies found that significant weight loss reduced the amount of fat present in the liver and pancreas. This in turn caused blood-sugar levels to return to normal and improved insulin function. The results were less encouraging for participants who had had type 2 diabetes for more than four years and medical supervision was a crucial component of the research. A recent study also highlighted that if weight loss is maintained over the following years, type 2 diabetes can stay in remission. Originally published August 2019. Updated May 2024. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p072043y.jpg Charity Diabetes UK estimates that 5.6 million people in the UK now have diabetes. There are two main types of diabetes: type 1, which is less common and not preventable, and type 2, which is predominantly linked to weight gain and a sedentary lifestyle. There are other risk factors too, though, including ethnicity and having a family history of diabetes. In the UK, 90 percent of diabetics are type 2. If your blood sugars are abnormally high, but are not in the diabetic range, you may be diagnosed as prediabetic. This means you have a high risk of developing diabetes. The good news is that around 80% of cases of type 2 diabetes are preventable. Read on to find out what you can do to reduce your likelihood of developing the condition. Calculate your risk Type 2 diabetes can come on slowly and the signs may not be obvious, so it is important to understand the risk factors. Take the test to find out if you are at risk. People with type 2 diabetes who have not yet been diagnosed can display symptoms such as extreme thirst, tiredness and needing to go to the toilet more often, but you could also be symptom free. Eating well to beat diabetes If you are overweight or have a large waist, type 2 diabetes can be avoided or delayed by reducing your weight and waist size. Every kilogram lost is associated with a 16% reduction in diabetes risk. Along with increased activity, a healthy diet will help you manage your weight. No single weight-loss plan has been proven to be more effective than any other, so a healthy, balanced diet is recommended. If you have already been diagnosed as prediabetic or have type 2 diabetes, it is particularly important to control your weight. Being a healthy weight makes diabetes easier to manage and can delay the onset of some of the most unpleasant complications of the disease. What is a healthy diet? Vegetables can be eaten in abundance without concern. They are low in calories and there are lots of budget options, so try to include them in every meal.Vegetables contain lots of fibre. This is important for good digestion, increases feelings of fullness after eating and slows down the absorption of sugars into the bloodstream.The wider the variety of vegetables you eat the better. However, potatoes, yams, cassava and plantain do not count towards your five-a-day. These are very starchy, so should be enjoyed in moderation.Beans and pulses do count towards your five-a-day (although only as one portion per day), and are a great way to add lean protein to meals.Wholegrains, such as brown rice and wholemeal bread, are complex carbohydrates. There is some evidence that following a low-carb diet could help people with type 2 diabetes but this is something you should speak to a health professional about.It’s all too easy to make refined carbohydrates, such as white bread, pasta and most cereals, the foundation of every meal, but this should be avoided.Wholegrains are better than refined grains because the husk of the seed is retained. This is often the most nutritious part of the grain, containing fibre and protein to keep you full for longer.Read food labels carefully: some products boast that they contain ‘healthy wholegrains’, but are also full of sugar and other additives.Protein is associated with high levels of satiety (feelings of fullness) and can help control your appetite.Some of the best sources of protein also contain fibre, vitamins and/or healthy fats. Other sources can be high in fat and salt; processed meats are a particular concern and should be consumed, at most, infrequently.Good sources of protein include fish, lean unprocessed meats, lentils, low-fat Greek-style yoghurt, eggs, nuts and many beans (eg soya beans used to make tofu).Fruits are good for us because they contain high levels of vitamins, minerals and fibre. However, some types are high in sugar, so aim to include a wide variety in your diet, but get most of your five-a-day from vegetables. Tropical fruits in particular tend to be high in sugar.Choose whole fruits rather than juices and smoothies. Whole fruits contain fibre, which slows down your body’s absorption of sugars and fills you up. Fruit juice has had most of the fibre removed so it is essentially a sugary drink. The same can apply to smoothies, but it depends how they have been made. Juicing also makes it harder to judge portion sizes, so it is easier to overindulge.Dried fruits are typically very sugary and one portion is about a tablespoonful. It’s easy to exceed this, so may be better to eat fresh fruit in some cases.Fat is essential to good health, but we do not need much. It is also associated with high levels of satiety (fullness after eating), which helps control your appetite.It’s important to eat the right types of fat. Some fats are not beneficial for your health, for example trans fats, found in processed foods, and saturated fats, found in processed meats, ghee or lard. Other fats have a protective effect. ‘Good’ fats include extra virgin olive oil and fats found in fish, vegetables and nuts.Foods high in both fat and sugar can be very bad for your health and should often be avoided. Be cautious of foods labelled ‘low-fat’ because the fat can be replaced with other ingredients that aren’t any healthier.Water. Thirst is often confused with hunger, so it’s important to keep hydrated if you are trying to eat better.Water is best because it is calorie-free and there’s no doubt that it’s good for us. Many other drinks are laden with sugar or contain caffeine and additives. Soft drinks, energy drinks and milky coffees are some to be cautious about.Keep drinks containing artificial sweeteners as an occasional treat (there is evidence to suggest they increase our desire for sweet foods). If you don’t enjoy the taste of water, give it extra flavour by adding healthy ingredients such as citrus fruits, ginger or mint. Alternatively, try herbal teas.The amount of water you need varies, but clear or very pale urine is a good sign that you are getting enough. Vegetables can be eaten in abundance without concern. They are low in calories and there are lots of budget options, so try to include them in every meal.Vegetables contain lots of fibre. This is important for good digestion, increases feelings of fullness after eating and slows down the absorption of sugars into the bloodstream.The wider the variety of vegetables you eat the better. However, potatoes, yams, cassava and plantain do not count towards your five-a-day. These are very starchy, so should be enjoyed in moderation.Beans and pulses do count towards your five-a-day (although only as one portion per day), and are a great way to add lean protein to meals. Vegetables can be eaten in abundance without concern. They are low in calories and there are lots of budget options, so try to include them in every meal. Vegetables contain lots of fibre. This is important for good digestion, increases feelings of fullness after eating and slows down the absorption of sugars into the bloodstream.The wider the variety of vegetables you eat the better. However, potatoes, yams, cassava and plantain do not count towards your five-a-day. These are very starchy, so should be enjoyed in moderation.Beans and pulses do count towards your five-a-day (although only as one portion per day), and are a great way to add lean protein to meals. Vegetables contain lots of fibre. This is important for good digestion, increases feelings of fullness after eating and slows down the absorption of sugars into the bloodstream. The wider the variety of vegetables you eat the better. However, potatoes, yams, cassava and plantain do not count towards your five-a-day. These are very starchy, so should be enjoyed in moderation. Beans and pulses do count towards your five-a-day (although only as one portion per day), and are a great way to add lean protein to meals. Wholegrains, such as brown rice and wholemeal bread, are complex carbohydrates. There is some evidence that following a low-carb diet could help people with type 2 diabetes but this is something you should speak to a health professional about.It’s all too easy to make refined carbohydrates, such as white bread, pasta and most cereals, the foundation of every meal, but this should be avoided.Wholegrains are better than refined grains because the husk of the seed is retained. This is often the most nutritious part of the grain, containing fibre and protein to keep you full for longer.Read food labels carefully: some products boast that they contain ‘healthy wholegrains’, but are also full of sugar and other additives. Wholegrains, such as brown rice and wholemeal bread, are complex carbohydrates. There is some evidence that following a low-carb diet could help people with type 2 diabetes but this is something you should speak to a health professional about. It’s all too easy to make refined carbohydrates, such as white bread, pasta and most cereals, the foundation of every meal, but this should be avoided.Wholegrains are better than refined grains because the husk of the seed is retained. This is often the most nutritious part of the grain, containing fibre and protein to keep you full for longer.Read food labels carefully: some products boast that they contain ‘healthy wholegrains’, but are also full of sugar and other additives. It’s all too easy to make refined carbohydrates, such as white bread, pasta and most cereals, the foundation of every meal, but this should be avoided. Wholegrains are better than refined grains because the husk of the seed is retained. This is often the most nutritious part of the grain, containing fibre and protein to keep you full for longer. Read food labels carefully: some products boast that they contain ‘healthy wholegrains’, but are also full of sugar and other additives. Protein is associated with high levels of satiety (feelings of fullness) and can help control your appetite.Some of the best sources of protein also contain fibre, vitamins and/or healthy fats. Other sources can be high in fat and salt; processed meats are a particular concern and should be consumed, at most, infrequently.Good sources of protein include fish, lean unprocessed meats, lentils, low-fat Greek-style yoghurt, eggs, nuts and many beans (eg soya beans used to make tofu). Protein is associated with high levels of satiety (feelings of fullness) and can help control your appetite. Some of the best sources of protein also contain fibre, vitamins and/or healthy fats. Other sources can be high in fat and salt; processed meats are a particular concern and should be consumed, at most, infrequently.Good sources of protein include fish, lean unprocessed meats, lentils, low-fat Greek-style yoghurt, eggs, nuts and many beans (eg soya beans used to make tofu). Some of the best sources of protein also contain fibre, vitamins and/or healthy fats. Other sources can be high in fat and salt; processed meats are a particular concern and should be consumed, at most, infrequently. Good sources of protein include fish, lean unprocessed meats, lentils, low-fat Greek-style yoghurt, eggs, nuts and many beans (eg soya beans used to make tofu). Fruits are good for us because they contain high levels of vitamins, minerals and fibre. However, some types are high in sugar, so aim to include a wide variety in your diet, but get most of your five-a-day from vegetables. Tropical fruits in particular tend to be high in sugar.Choose whole fruits rather than juices and smoothies. Whole fruits contain fibre, which slows down your body’s absorption of sugars and fills you up. Fruit juice has had most of the fibre removed so it is essentially a sugary drink. The same can apply to smoothies, but it depends how they have been made. Juicing also makes it harder to judge portion sizes, so it is easier to overindulge.Dried fruits are typically very sugary and one portion is about a tablespoonful. It’s easy to exceed this, so may be better to eat fresh fruit in some cases. Fruits are good for us because they contain high levels of vitamins, minerals and fibre. However, some types are high in sugar, so aim to include a wide variety in your diet, but get most of your five-a-day from vegetables. Tropical fruits in particular tend to be high in sugar. Choose whole fruits rather than juices and smoothies. Whole fruits contain fibre, which slows down your body’s absorption of sugars and fills you up. Fruit juice has had most of the fibre removed so it is essentially a sugary drink. The same can apply to smoothies, but it depends how they have been made. Juicing also makes it harder to judge portion sizes, so it is easier to overindulge.Dried fruits are typically very sugary and one portion is about a tablespoonful. It’s easy to exceed this, so may be better to eat fresh fruit in some cases. Choose whole fruits rather than juices and smoothies. Whole fruits contain fibre, which slows down your body’s absorption of sugars and fills you up. Fruit juice has had most of the fibre removed so it is essentially a sugary drink. The same can apply to smoothies, but it depends how they have been made. Juicing also makes it harder to judge portion sizes, so it is easier to overindulge. Dried fruits are typically very sugary and one portion is about a tablespoonful. It’s easy to exceed this, so may be better to eat fresh fruit in some cases. Fat is essential to good health, but we do not need much. It is also associated with high levels of satiety (fullness after eating), which helps control your appetite.It’s important to eat the right types of fat. Some fats are not beneficial for your health, for example trans fats, found in processed foods, and saturated fats, found in processed meats, ghee or lard. Other fats have a protective effect. ‘Good’ fats include extra virgin olive oil and fats found in fish, vegetables and nuts.Foods high in both fat and sugar can be very bad for your health and should often be avoided. Be cautious of foods labelled ‘low-fat’ because the fat can be replaced with other ingredients that aren’t any healthier. Fat is essential to good health, but we do not need much. It is also associated with high levels of satiety (fullness after eating), which helps control your appetite. It’s important to eat the right types of fat. Some fats are not beneficial for your health, for example trans fats, found in processed foods, and saturated fats, found in processed meats, ghee or lard. Other fats have a protective effect. ‘Good’ fats include extra virgin olive oil and fats found in fish, vegetables and nuts.Foods high in both fat and sugar can be very bad for your health and should often be avoided. Be cautious of foods labelled ‘low-fat’ because the fat can be replaced with other ingredients that aren’t any healthier. It’s important to eat the right types of fat. Some fats are not beneficial for your health, for example trans fats, found in processed foods, and saturated fats, found in processed meats, ghee or lard. Other fats have a protective effect. ‘Good’ fats include extra virgin olive oil and fats found in fish, vegetables and nuts. Foods high in both fat and sugar can be very bad for your health and should often be avoided. Be cautious of foods labelled ‘low-fat’ because the fat can be replaced with other ingredients that aren’t any healthier. Water. Thirst is often confused with hunger, so it’s important to keep hydrated if you are trying to eat better.Water is best because it is calorie-free and there’s no doubt that it’s good for us. Many other drinks are laden with sugar or contain caffeine and additives. Soft drinks, energy drinks and milky coffees are some to be cautious about.Keep drinks containing artificial sweeteners as an occasional treat (there is evidence to suggest they increase our desire for sweet foods). If you don’t enjoy the taste of water, give it extra flavour by adding healthy ingredients such as citrus fruits, ginger or mint. Alternatively, try herbal teas.The amount of water you need varies, but clear or very pale urine is a good sign that you are getting enough. Water. Thirst is often confused with hunger, so it’s important to keep hydrated if you are trying to eat better. Water is best because it is calorie-free and there’s no doubt that it’s good for us. Many other drinks are laden with sugar or contain caffeine and additives. Soft drinks, energy drinks and milky coffees are some to be cautious about.Keep drinks containing artificial sweeteners as an occasional treat (there is evidence to suggest they increase our desire for sweet foods). If you don’t enjoy the taste of water, give it extra flavour by adding healthy ingredients such as citrus fruits, ginger or mint. Alternatively, try herbal teas.The amount of water you need varies, but clear or very pale urine is a good sign that you are getting enough. Water is best because it is calorie-free and there’s no doubt that it’s good for us. Many other drinks are laden with sugar or contain caffeine and additives. Soft drinks, energy drinks and milky coffees are some to be cautious about. Keep drinks containing artificial sweeteners as an occasional treat (there is evidence to suggest they increase our desire for sweet foods). If you don’t enjoy the taste of water, give it extra flavour by adding healthy ingredients such as citrus fruits, ginger or mint. Alternatively, try herbal teas. The amount of water you need varies, but clear or very pale urine is a good sign that you are getting enough. Burning calories: gym v everyday activity Exercise is essential for good health. It not only helps to maintain a healthy weight, but can lower blood-sugar levels because it helps your body to use insulin more effectively. You don’t need to join a gym, just aim for high levels of everyday activity, including walking, housework, playing with children and hobbies – anything that gets you moving. https://ichef.bbci.co.uk/images/ic/480xn/p063s6yb.png Figures based on calories used by an 11-stone adult during 30 minutes of activity. Infographic compares washing car and brisk walk; mowing lawn and badminton; playing children’s games and jogging; energetic cleaning and aqua aerobics. Can a strict diet reverse type 2 diabetes? Research has shown that blood-sugar levels in people with type 2 diabetes can be returned to normal by following a very low-calorie diet. The participants in the studies followed total diet replacement programmes under close medical supervision. The studies found that significant weight loss reduced the amount of fat present in the liver and pancreas. This in turn caused blood-sugar levels to return to normal and improved insulin function. The results were less encouraging for participants who had had type 2 diabetes for more than four years and medical supervision was a crucial component of the research. A recent study also highlighted that if weight loss is maintained over the following years, type 2 diabetes can stay in remission. Originally published August 2019. Updated May 2024."
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} | 1bde064197a9ab4b4363dfe46db81612a459181e6d7636366580f6f8af971597 | Easy sweet and sour pork recipe
An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p0195l30.jpg Try this quick and easy recipe for homemade sweet and sour pork. 3 tbsp roasted peanutsground black pepper (or ground white pepper)1 tsp crushed dried chillies 2 pork loin steaks, fat removed2 tbsp groundnut oil 3 tbsp roasted peanuts ground black pepper (or ground white pepper) 1 tsp crushed dried chillies 2 pork loin steaks, fat removed 2 tbsp groundnut oil 125g/4oz canned pineapple, in natural juice, juice reserved3 tbsp freshly squeezed lime juicelight soy saucesplash of Shaoxing rice wine or dry sherry (optional) 125g/4oz canned pineapple, in natural juice, juice reserved 3 tbsp freshly squeezed lime juice light soy sauce splash of Shaoxing rice wine or dry sherry (optional) steamed ricechoi sum (Chinese cabbage), or spinach, steamed steamed rice choi sum (Chinese cabbage), or spinach, steamed Method For the pork, place the roasted peanuts, a few pinches of ground pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest.For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste.Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper. To serve, pour the sauce over the pork and serve with rice and choi sum. For the pork, place the roasted peanuts, a few pinches of ground pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside. For the pork, place the roasted peanuts, a few pinches of ground pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest. For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste. For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste. Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper. Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper. To serve, pour the sauce over the pork and serve with rice and choi sum. To serve, pour the sauce over the pork and serve with rice and choi sum. | {
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"content": "An average of 3.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/images/ic/832xn/p0195l30.jpg Try this quick and easy recipe for homemade sweet and sour pork. 3 tbsp roasted peanutsground black pepper (or ground white pepper)1 tsp crushed dried chillies 2 pork loin steaks, fat removed2 tbsp groundnut oil 3 tbsp roasted peanuts ground black pepper (or ground white pepper) 1 tsp crushed dried chillies 2 pork loin steaks, fat removed 2 tbsp groundnut oil 125g/4oz canned pineapple, in natural juice, juice reserved3 tbsp freshly squeezed lime juicelight soy saucesplash of Shaoxing rice wine or dry sherry (optional) 125g/4oz canned pineapple, in natural juice, juice reserved 3 tbsp freshly squeezed lime juice light soy sauce splash of Shaoxing rice wine or dry sherry (optional) steamed ricechoi sum (Chinese cabbage), or spinach, steamed steamed rice choi sum (Chinese cabbage), or spinach, steamed Method For the pork, place the roasted peanuts, a few pinches of ground pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest.For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste.Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper. To serve, pour the sauce over the pork and serve with rice and choi sum. For the pork, place the roasted peanuts, a few pinches of ground pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside. For the pork, place the roasted peanuts, a few pinches of ground pepper and the dried chillies into a food processor and pulse until coarsely ground. Transfer to a shallow bowl and set aside. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess. Place the pork steaks in between two sheets of cling film and, using a meat mallet or rolling pin, bash the pork steaks until halved in thickness. Roll the steaks in the soya bean mixture until well-coated, then pat lightly to secure the mixture to the meat, shaking off any excess. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest. Heat a wok until smoking and add the groundnut oil, then add the pork steaks and cook for 2-3 minutes on both sides, or until golden-brown and cooked through. Remove the steaks from the wok transfer to a warm plate to rest. For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste. For the sweet and sour sauce, place all of the sauce ingredients into a food processor and blend to a smooth paste. Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper. Pour the sweet and sour sauce into the wok used to cook the pork and leave to simmer for 1-2 minutes, or until the sauce has reduced to a thick consistency. Season, to taste, with light soy sauce, rice wine and ground white pepper. To serve, pour the sauce over the pork and serve with rice and choi sum. To serve, pour the sauce over the pork and serve with rice and choi sum."
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} | 9e959f265e86195cfab6f2cf3cbeb6b6af04e4d5011e1ffcf4e0b56d736341fe | Carpaccio of sea bream with pickled strawberries recipe
An average of 5.0 out of 5 stars from 1 rating Thinly sliced raw fish is complemented by pickled strawberries, fresh tarragon and a kick of red chilli. 10g/⅓oz caster sugar 50ml/2fl oz moscatel vinegar 2 tsp crushed pink peppercorns few fresh tarragon sprigs, plus extra to garnish 8 under ripe strawberries, hulled2 sea bream fillets, or similar2 tbsp olive oil1 red chilli, chopped small watercress sprigs 10g/⅓oz caster sugar 50ml/2fl oz moscatel vinegar 2 tsp crushed pink peppercorns few fresh tarragon sprigs, plus extra to garnish 8 under ripe strawberries, hulled 2 sea bream fillets, or similar 2 tbsp olive oil 1 red chilli, chopped small watercress sprigs Method Place the sugar, vinegar, pink peppercorns and tarragon sprigs in a medium saucepan over a medium-low heat and warm until the sugar has dissolved. Place the hulled strawberries in a bowl and pour over the liquor. Leave to pickle for 1 hour.Place the sea bream fillets in the freezer for 10 minutes or so to firm up. Remove the sea bream from the freezer and slice thinly, without the skin, then arrange on a plate. Thinly slice the pickled strawberries. Dress the sea bream with the sliced strawberries, olive oil, chopped chilli and some of the strawberry pickling liquor. Garnish with extra tarragon sprigs and the small sprigs of watercress. Place the sugar, vinegar, pink peppercorns and tarragon sprigs in a medium saucepan over a medium-low heat and warm until the sugar has dissolved. Place the sugar, vinegar, pink peppercorns and tarragon sprigs in a medium saucepan over a medium-low heat and warm until the sugar has dissolved. Place the hulled strawberries in a bowl and pour over the liquor. Leave to pickle for 1 hour. Place the hulled strawberries in a bowl and pour over the liquor. Leave to pickle for 1 hour. Place the sea bream fillets in the freezer for 10 minutes or so to firm up. Place the sea bream fillets in the freezer for 10 minutes or so to firm up. Remove the sea bream from the freezer and slice thinly, without the skin, then arrange on a plate. Remove the sea bream from the freezer and slice thinly, without the skin, then arrange on a plate. Thinly slice the pickled strawberries. Thinly slice the pickled strawberries. Dress the sea bream with the sliced strawberries, olive oil, chopped chilli and some of the strawberry pickling liquor. Garnish with extra tarragon sprigs and the small sprigs of watercress. Dress the sea bream with the sliced strawberries, olive oil, chopped chilli and some of the strawberry pickling liquor. Garnish with extra tarragon sprigs and the small sprigs of watercress. | {
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"title": "Carpaccio of sea bream with pickled strawberries recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Thinly sliced raw fish is complemented by pickled strawberries, fresh tarragon and a kick of red chilli. 10g/⅓oz caster sugar 50ml/2fl oz moscatel vinegar 2 tsp crushed pink peppercorns few fresh tarragon sprigs, plus extra to garnish 8 under ripe strawberries, hulled2 sea bream fillets, or similar2 tbsp olive oil1 red chilli, chopped small watercress sprigs 10g/⅓oz caster sugar 50ml/2fl oz moscatel vinegar 2 tsp crushed pink peppercorns few fresh tarragon sprigs, plus extra to garnish 8 under ripe strawberries, hulled 2 sea bream fillets, or similar 2 tbsp olive oil 1 red chilli, chopped small watercress sprigs Method Place the sugar, vinegar, pink peppercorns and tarragon sprigs in a medium saucepan over a medium-low heat and warm until the sugar has dissolved. Place the hulled strawberries in a bowl and pour over the liquor. Leave to pickle for 1 hour.Place the sea bream fillets in the freezer for 10 minutes or so to firm up. Remove the sea bream from the freezer and slice thinly, without the skin, then arrange on a plate. Thinly slice the pickled strawberries. Dress the sea bream with the sliced strawberries, olive oil, chopped chilli and some of the strawberry pickling liquor. Garnish with extra tarragon sprigs and the small sprigs of watercress. Place the sugar, vinegar, pink peppercorns and tarragon sprigs in a medium saucepan over a medium-low heat and warm until the sugar has dissolved. Place the sugar, vinegar, pink peppercorns and tarragon sprigs in a medium saucepan over a medium-low heat and warm until the sugar has dissolved. Place the hulled strawberries in a bowl and pour over the liquor. Leave to pickle for 1 hour. Place the hulled strawberries in a bowl and pour over the liquor. Leave to pickle for 1 hour. Place the sea bream fillets in the freezer for 10 minutes or so to firm up. Place the sea bream fillets in the freezer for 10 minutes or so to firm up. Remove the sea bream from the freezer and slice thinly, without the skin, then arrange on a plate. Remove the sea bream from the freezer and slice thinly, without the skin, then arrange on a plate. Thinly slice the pickled strawberries. Thinly slice the pickled strawberries. Dress the sea bream with the sliced strawberries, olive oil, chopped chilli and some of the strawberry pickling liquor. Garnish with extra tarragon sprigs and the small sprigs of watercress. Dress the sea bream with the sliced strawberries, olive oil, chopped chilli and some of the strawberry pickling liquor. Garnish with extra tarragon sprigs and the small sprigs of watercress."
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} | 44b3838aee844055ebb74f2d554c660dc0575c32d8c73cd10c94b86e78b657c9 | Easy ramen noodles recipe
An average of 3.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/souped_up_instant_ramen_69512_16x9.jpg Turn a pack of instant ramen noodles into a glorious dinner with a few simple additions – a marinated egg, roast meat, greens and a little mirin if you have it. 1 medium free-range egg at room temperature2 tbsp soy sauce (optional)1 tbsp mirin (optional)small handful fresh greens, such as spinach or chopped cabbage, and/or bean sprouts1 pack instant ramen noodles½ tsp flavourful fat, such as lard, bacon fat, sesame oil, chilli oil, butter or chicken fat (optional)1 tbsp pickled vegetables, such as bamboo shoots, beni shōga (ginger), mustard greens or kimchislices of roasted pork, ham or chicken (optional)1 spring onion, finely chopped 1 medium free-range egg at room temperature 2 tbsp soy sauce (optional) 1 tbsp mirin (optional) small handful fresh greens, such as spinach or chopped cabbage, and/or bean sprouts 1 pack instant ramen noodles ½ tsp flavourful fat, such as lard, bacon fat, sesame oil, chilli oil, butter or chicken fat (optional) 1 tbsp pickled vegetables, such as bamboo shoots, beni shōga (ginger), mustard greens or kimchi slices of roasted pork, ham or chicken (optional) 1 spring onion, finely chopped Method Bring a saucepan of water to a rolling boil, carefully lower in the egg and cook for 6½ minutes.Remove the egg and transfer to a bowl of cold water. Leave to cool completely (change the water once or twice if it starts to warm up). Peel the egg and, if you have time, marinade it in the soy sauce and mirin for an hour (optional).Blanch the greens in boiling water until hot through and just tender. Prepare the instant ramen according to the pack instructions. Halve the egg. Garnish the ramen with the fat (if using), egg, greens, pickles, meat and spring onion. Bring a saucepan of water to a rolling boil, carefully lower in the egg and cook for 6½ minutes. Bring a saucepan of water to a rolling boil, carefully lower in the egg and cook for 6½ minutes. Remove the egg and transfer to a bowl of cold water. Leave to cool completely (change the water once or twice if it starts to warm up). Peel the egg and, if you have time, marinade it in the soy sauce and mirin for an hour (optional). Remove the egg and transfer to a bowl of cold water. Leave to cool completely (change the water once or twice if it starts to warm up). Peel the egg and, if you have time, marinade it in the soy sauce and mirin for an hour (optional). Blanch the greens in boiling water until hot through and just tender. Prepare the instant ramen according to the pack instructions. Halve the egg. Blanch the greens in boiling water until hot through and just tender. Prepare the instant ramen according to the pack instructions. Halve the egg. Garnish the ramen with the fat (if using), egg, greens, pickles, meat and spring onion. Garnish the ramen with the fat (if using), egg, greens, pickles, meat and spring onion. | {
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"title": "Easy ramen noodles recipe",
"content": "An average of 3.3 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/souped_up_instant_ramen_69512_16x9.jpg Turn a pack of instant ramen noodles into a glorious dinner with a few simple additions – a marinated egg, roast meat, greens and a little mirin if you have it. 1 medium free-range egg at room temperature2 tbsp soy sauce (optional)1 tbsp mirin (optional)small handful fresh greens, such as spinach or chopped cabbage, and/or bean sprouts1 pack instant ramen noodles½ tsp flavourful fat, such as lard, bacon fat, sesame oil, chilli oil, butter or chicken fat (optional)1 tbsp pickled vegetables, such as bamboo shoots, beni shōga (ginger), mustard greens or kimchislices of roasted pork, ham or chicken (optional)1 spring onion, finely chopped 1 medium free-range egg at room temperature 2 tbsp soy sauce (optional) 1 tbsp mirin (optional) small handful fresh greens, such as spinach or chopped cabbage, and/or bean sprouts 1 pack instant ramen noodles ½ tsp flavourful fat, such as lard, bacon fat, sesame oil, chilli oil, butter or chicken fat (optional) 1 tbsp pickled vegetables, such as bamboo shoots, beni shōga (ginger), mustard greens or kimchi slices of roasted pork, ham or chicken (optional) 1 spring onion, finely chopped Method Bring a saucepan of water to a rolling boil, carefully lower in the egg and cook for 6½ minutes.Remove the egg and transfer to a bowl of cold water. Leave to cool completely (change the water once or twice if it starts to warm up). Peel the egg and, if you have time, marinade it in the soy sauce and mirin for an hour (optional).Blanch the greens in boiling water until hot through and just tender. Prepare the instant ramen according to the pack instructions. Halve the egg. Garnish the ramen with the fat (if using), egg, greens, pickles, meat and spring onion. Bring a saucepan of water to a rolling boil, carefully lower in the egg and cook for 6½ minutes. Bring a saucepan of water to a rolling boil, carefully lower in the egg and cook for 6½ minutes. Remove the egg and transfer to a bowl of cold water. Leave to cool completely (change the water once or twice if it starts to warm up). Peel the egg and, if you have time, marinade it in the soy sauce and mirin for an hour (optional). Remove the egg and transfer to a bowl of cold water. Leave to cool completely (change the water once or twice if it starts to warm up). Peel the egg and, if you have time, marinade it in the soy sauce and mirin for an hour (optional). Blanch the greens in boiling water until hot through and just tender. Prepare the instant ramen according to the pack instructions. Halve the egg. Blanch the greens in boiling water until hot through and just tender. Prepare the instant ramen according to the pack instructions. Halve the egg. Garnish the ramen with the fat (if using), egg, greens, pickles, meat and spring onion. Garnish the ramen with the fat (if using), egg, greens, pickles, meat and spring onion."
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} | 9a0af1cc4a8335a3332683d1c6603a05fd2a732f5d812f87bcff25e0876ecff7 | Crispy Vietnamese pancake recipe
An average of 2.7 out of 5 stars from 3 ratings Banh xeo are Vietnamese crispy pancakes, literally meaning "sizzling pancake". It's bright yellow, beautiful and stuffed with deliciousness! Served with a spicy dipping sauce. 2 tbsp caster sugar4 tbsp fish sauce1 lime, juice only3 garlic cloves1 bird’s-eye chilli 1 carrot, julienned 2 tbsp caster sugar 4 tbsp fish sauce 1 lime, juice only 3 garlic cloves 1 bird’s-eye chilli 1 carrot, julienned 220g/8oz rice flour2 tbsp cornflour1 tsp turmeric1 x 400ml tin coconut milk2 tbsp peanut oil4 banana shallots, halved and cut into thin wedges4 garlic cloves, finely chopped300g/10½oz pork loin, thinly sliced12 king prawns, peeled, halved130g/4½oz beansprouts1 Cos lettuce, washed and leaves separated1 cucumber, cut into thin batonsbunch fresh mintbunch fresh coriandersalt and freshly ground black pepper 220g/8oz rice flour 2 tbsp cornflour 1 tsp turmeric 1 x 400ml tin coconut milk 2 tbsp peanut oil 4 banana shallots, halved and cut into thin wedges 4 garlic cloves, finely chopped 300g/10½oz pork loin, thinly sliced 12 king prawns, peeled, halved 130g/4½oz beansprouts 1 Cos lettuce, washed and leaves separated 1 cucumber, cut into thin batons bunch fresh mint bunch fresh coriander salt and freshly ground black pepper Method For the dipping sauce, pour 120ml/4fl oz water into a bowl. Add the sugar and whisk until dissolved. Stir in the fish sauce and lime juice.Using a pestle and mortar, bash the garlic and chilli together until well combined. Mix into the fish sauce and add the julienned carrot. Set aside.For the banh xeo, mix the rice flour, cornflour and turmeric together. Season with a pinch of salt and pepper. Stir in the coconut milk and 310ml/10½fl oz water to make a thin batter. Set aside.Heat a little peanut oil in a lidded non-stick frying pan set over a high heat. When hot, add shallot and garlic, and cook until fragrant, but not coloured. Add the sliced pork and fry for a few minutes, until cooked through. Add the prawns and fry until cooked through. Transfer to a bowl.Add a ladleful of the batter and about an eighth of the filling mixture. Cover the pan with the lid. Cook until golden-brown and crisp on the under-side. Put some beansprouts on one half of the pancake. Replace the lid and cook for another minute. Remove from the heat and fold the pancake in half. Repeat with the remaining batter and filling to make eight pancakes.To serve, divide the lettuce leaves between serving plates. Top each leaf with some cucumber, mint and coriander. Finely slice the pancakes and divide between the lettuce leaves. Serve with the dipping sauce in a bowl. For the dipping sauce, pour 120ml/4fl oz water into a bowl. Add the sugar and whisk until dissolved. Stir in the fish sauce and lime juice. For the dipping sauce, pour 120ml/4fl oz water into a bowl. Add the sugar and whisk until dissolved. Stir in the fish sauce and lime juice. Using a pestle and mortar, bash the garlic and chilli together until well combined. Mix into the fish sauce and add the julienned carrot. Set aside. Using a pestle and mortar, bash the garlic and chilli together until well combined. Mix into the fish sauce and add the julienned carrot. Set aside. For the banh xeo, mix the rice flour, cornflour and turmeric together. Season with a pinch of salt and pepper. Stir in the coconut milk and 310ml/10½fl oz water to make a thin batter. Set aside. For the banh xeo, mix the rice flour, cornflour and turmeric together. Season with a pinch of salt and pepper. Stir in the coconut milk and 310ml/10½fl oz water to make a thin batter. Set aside. Heat a little peanut oil in a lidded non-stick frying pan set over a high heat. When hot, add shallot and garlic, and cook until fragrant, but not coloured. Add the sliced pork and fry for a few minutes, until cooked through. Add the prawns and fry until cooked through. Transfer to a bowl. Heat a little peanut oil in a lidded non-stick frying pan set over a high heat. When hot, add shallot and garlic, and cook until fragrant, but not coloured. Add the sliced pork and fry for a few minutes, until cooked through. Add the prawns and fry until cooked through. Transfer to a bowl. Add a ladleful of the batter and about an eighth of the filling mixture. Cover the pan with the lid. Cook until golden-brown and crisp on the under-side. Put some beansprouts on one half of the pancake. Replace the lid and cook for another minute. Remove from the heat and fold the pancake in half. Repeat with the remaining batter and filling to make eight pancakes. Add a ladleful of the batter and about an eighth of the filling mixture. Cover the pan with the lid. Cook until golden-brown and crisp on the under-side. Put some beansprouts on one half of the pancake. Replace the lid and cook for another minute. Remove from the heat and fold the pancake in half. Repeat with the remaining batter and filling to make eight pancakes. To serve, divide the lettuce leaves between serving plates. Top each leaf with some cucumber, mint and coriander. Finely slice the pancakes and divide between the lettuce leaves. Serve with the dipping sauce in a bowl. To serve, divide the lettuce leaves between serving plates. Top each leaf with some cucumber, mint and coriander. Finely slice the pancakes and divide between the lettuce leaves. Serve with the dipping sauce in a bowl. Recipe tips If you need this recipe to be gluten free, double check your spices and fish sauce before cooking. They are naturally gluten free, but some brands are contaminated in the manufacturing process. | {
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"content": "An average of 2.7 out of 5 stars from 3 ratings Banh xeo are Vietnamese crispy pancakes, literally meaning \"sizzling pancake\". It's bright yellow, beautiful and stuffed with deliciousness! Served with a spicy dipping sauce. 2 tbsp caster sugar4 tbsp fish sauce1 lime, juice only3 garlic cloves1 bird’s-eye chilli 1 carrot, julienned 2 tbsp caster sugar 4 tbsp fish sauce 1 lime, juice only 3 garlic cloves 1 bird’s-eye chilli 1 carrot, julienned 220g/8oz rice flour2 tbsp cornflour1 tsp turmeric1 x 400ml tin coconut milk2 tbsp peanut oil4 banana shallots, halved and cut into thin wedges4 garlic cloves, finely chopped300g/10½oz pork loin, thinly sliced12 king prawns, peeled, halved130g/4½oz beansprouts1 Cos lettuce, washed and leaves separated1 cucumber, cut into thin batonsbunch fresh mintbunch fresh coriandersalt and freshly ground black pepper 220g/8oz rice flour 2 tbsp cornflour 1 tsp turmeric 1 x 400ml tin coconut milk 2 tbsp peanut oil 4 banana shallots, halved and cut into thin wedges 4 garlic cloves, finely chopped 300g/10½oz pork loin, thinly sliced 12 king prawns, peeled, halved 130g/4½oz beansprouts 1 Cos lettuce, washed and leaves separated 1 cucumber, cut into thin batons bunch fresh mint bunch fresh coriander salt and freshly ground black pepper Method For the dipping sauce, pour 120ml/4fl oz water into a bowl. Add the sugar and whisk until dissolved. Stir in the fish sauce and lime juice.Using a pestle and mortar, bash the garlic and chilli together until well combined. Mix into the fish sauce and add the julienned carrot. Set aside.For the banh xeo, mix the rice flour, cornflour and turmeric together. Season with a pinch of salt and pepper. Stir in the coconut milk and 310ml/10½fl oz water to make a thin batter. Set aside.Heat a little peanut oil in a lidded non-stick frying pan set over a high heat. When hot, add shallot and garlic, and cook until fragrant, but not coloured. Add the sliced pork and fry for a few minutes, until cooked through. Add the prawns and fry until cooked through. Transfer to a bowl.Add a ladleful of the batter and about an eighth of the filling mixture. Cover the pan with the lid. Cook until golden-brown and crisp on the under-side. Put some beansprouts on one half of the pancake. Replace the lid and cook for another minute. Remove from the heat and fold the pancake in half. Repeat with the remaining batter and filling to make eight pancakes.To serve, divide the lettuce leaves between serving plates. Top each leaf with some cucumber, mint and coriander. Finely slice the pancakes and divide between the lettuce leaves. Serve with the dipping sauce in a bowl. For the dipping sauce, pour 120ml/4fl oz water into a bowl. Add the sugar and whisk until dissolved. Stir in the fish sauce and lime juice. For the dipping sauce, pour 120ml/4fl oz water into a bowl. Add the sugar and whisk until dissolved. Stir in the fish sauce and lime juice. Using a pestle and mortar, bash the garlic and chilli together until well combined. Mix into the fish sauce and add the julienned carrot. Set aside. Using a pestle and mortar, bash the garlic and chilli together until well combined. Mix into the fish sauce and add the julienned carrot. Set aside. For the banh xeo, mix the rice flour, cornflour and turmeric together. Season with a pinch of salt and pepper. Stir in the coconut milk and 310ml/10½fl oz water to make a thin batter. Set aside. For the banh xeo, mix the rice flour, cornflour and turmeric together. Season with a pinch of salt and pepper. Stir in the coconut milk and 310ml/10½fl oz water to make a thin batter. Set aside. Heat a little peanut oil in a lidded non-stick frying pan set over a high heat. When hot, add shallot and garlic, and cook until fragrant, but not coloured. Add the sliced pork and fry for a few minutes, until cooked through. Add the prawns and fry until cooked through. Transfer to a bowl. Heat a little peanut oil in a lidded non-stick frying pan set over a high heat. When hot, add shallot and garlic, and cook until fragrant, but not coloured. Add the sliced pork and fry for a few minutes, until cooked through. Add the prawns and fry until cooked through. Transfer to a bowl. Add a ladleful of the batter and about an eighth of the filling mixture. Cover the pan with the lid. Cook until golden-brown and crisp on the under-side. Put some beansprouts on one half of the pancake. Replace the lid and cook for another minute. Remove from the heat and fold the pancake in half. Repeat with the remaining batter and filling to make eight pancakes. Add a ladleful of the batter and about an eighth of the filling mixture. Cover the pan with the lid. Cook until golden-brown and crisp on the under-side. Put some beansprouts on one half of the pancake. Replace the lid and cook for another minute. Remove from the heat and fold the pancake in half. Repeat with the remaining batter and filling to make eight pancakes. To serve, divide the lettuce leaves between serving plates. Top each leaf with some cucumber, mint and coriander. Finely slice the pancakes and divide between the lettuce leaves. Serve with the dipping sauce in a bowl. To serve, divide the lettuce leaves between serving plates. Top each leaf with some cucumber, mint and coriander. Finely slice the pancakes and divide between the lettuce leaves. Serve with the dipping sauce in a bowl. Recipe tips If you need this recipe to be gluten free, double check your spices and fish sauce before cooking. They are naturally gluten free, but some brands are contaminated in the manufacturing process."
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} | 8f7029ea62c5a98791624e78ae55ef88833001c4a6c79f44af479ebd062efd3f | Harissa lamb shoulder recipe
Lamb shoulder with harissa and lamb stovies An average of 5.0 out of 5 stars from 3 ratings A fiery harissa paste rub makes this tender, slow-cooked lamb shoulder something special. The lamb stovies are a hearty accompaniment of belly meat with potatoes and herbs. 1 tsp caraway seeds3 tsp coriander seeds6 tsp cumin seeds1-2 tbsp honey1 lemon, juice only200g/7oz harissa paste 1 tsp caraway seeds 3 tsp coriander seeds 6 tsp cumin seeds 1-2 tbsp honey 1 lemon, juice only 200g/7oz harissa paste 1 shoulder of lamb (about 2.5kg/5lb 8oz) 3 tbsp rapeseed oil1 whole head of garlic, cut in half3 onions, cut in halffew sprigs rosemaryfew sprigs thymesalt and freshly ground black pepper 1 shoulder of lamb (about 2.5kg/5lb 8oz) 3 tbsp rapeseed oil 1 whole head of garlic, cut in half 3 onions, cut in half few sprigs rosemary few sprigs thyme salt and freshly ground black pepper 250g/9oz unsalted butter600g/1lb 5oz onion, finely chopped (about 4-6 onions)50g/1¾oz garlic purée6 bay leaves100g/3½oz sprigs thyme1kg/2lb 4oz lamb belly (also known as breast), skinned and cut into 2cm/1in dice2kg/4lb 8oz floury potatoes, peeled and cut into 0.5cm/¼in dice300ml/10fl oz strong lamb stock20g/¾oz chopped curlyleaf parsley10g picked tarragon leaves20g/¾oz finely chopped chivessalt and white pepper 250g/9oz unsalted butter 600g/1lb 5oz onion, finely chopped (about 4-6 onions) 50g/1¾oz garlic purée 6 bay leaves 100g/3½oz sprigs thyme 1kg/2lb 4oz lamb belly (also known as breast), skinned and cut into 2cm/1in dice 2kg/4lb 8oz floury potatoes, peeled and cut into 0.5cm/¼in dice 300ml/10fl oz strong lamb stock 20g/¾oz chopped curlyleaf parsley 10g picked tarragon leaves 20g/¾oz finely chopped chives salt and white pepper Method Preheat oven to 200C/180C Fan/Gas 6.For the spice paste, toast all the spices in a hot dry pan for a few minutes until aromatic. Grind them to a fine powder in a spice grinder or pestle and mortar. Mix the ground spices, honey and lemon juice with the harrisa paste and transfer to a piping bag.Prepare the lamb by making deep slashes into the flesh as many or as little as you like depending on the amount of heat you want from the harrissa, as we will be filling these with the paste.Smear oil over the meat and season with salt and pepper. Put the head of garlic, onions, rosemary and thyme in the bottom of a large, deep oven dish. Place the lamb on top and pipe the spice paste into the slashes. Cover with tin foil and seal the edges.Roast in the oven for 15 minutes then reduce the temperature to 160C/140C Fan/Gas 3 and leave it to roast for 4 hours. Do not open to check the meat during cooking. Remove from the oven, cover with aluminium foil and leave to rest for 20 minutes before serving.For the stovies, take a heavy-based, lidded pan that is large enough to fit all the ingredient. Heat the butter in the pan and fry the onions to soften them without colouring. Add the garlic purée and fry until the onions are translucentTie the bay leaves and thyme sprigs together with kitchen string. Add them to the pan.Add the diced lamb and the potatoes and season with salt and white pepper. Cover with the lid and cook on a low to medium heat until the meat starts to give off its juices. This will take 1-2 hours.Stir in the stock and bring to the boil, then simmer with the lid on until the potatoes are breaking down into the liquid and are cooked through.Take off the heat, stir in the chopped herbs and season, to taste, with salt and pepper. To serve, place the shoulder on a serving board with a bowl of the stovies on the side. Preheat oven to 200C/180C Fan/Gas 6. Preheat oven to 200C/180C Fan/Gas 6. For the spice paste, toast all the spices in a hot dry pan for a few minutes until aromatic. Grind them to a fine powder in a spice grinder or pestle and mortar. Mix the ground spices, honey and lemon juice with the harrisa paste and transfer to a piping bag. For the spice paste, toast all the spices in a hot dry pan for a few minutes until aromatic. Grind them to a fine powder in a spice grinder or pestle and mortar. Mix the ground spices, honey and lemon juice with the harrisa paste and transfer to a piping bag. Prepare the lamb by making deep slashes into the flesh as many or as little as you like depending on the amount of heat you want from the harrissa, as we will be filling these with the paste. Prepare the lamb by making deep slashes into the flesh as many or as little as you like depending on the amount of heat you want from the harrissa, as we will be filling these with the paste. Smear oil over the meat and season with salt and pepper. Put the head of garlic, onions, rosemary and thyme in the bottom of a large, deep oven dish. Place the lamb on top and pipe the spice paste into the slashes. Cover with tin foil and seal the edges. Smear oil over the meat and season with salt and pepper. Put the head of garlic, onions, rosemary and thyme in the bottom of a large, deep oven dish. Place the lamb on top and pipe the spice paste into the slashes. Cover with tin foil and seal the edges. Roast in the oven for 15 minutes then reduce the temperature to 160C/140C Fan/Gas 3 and leave it to roast for 4 hours. Do not open to check the meat during cooking. Remove from the oven, cover with aluminium foil and leave to rest for 20 minutes before serving. Roast in the oven for 15 minutes then reduce the temperature to 160C/140C Fan/Gas 3 and leave it to roast for 4 hours. Do not open to check the meat during cooking. Remove from the oven, cover with aluminium foil and leave to rest for 20 minutes before serving. For the stovies, take a heavy-based, lidded pan that is large enough to fit all the ingredient. Heat the butter in the pan and fry the onions to soften them without colouring. Add the garlic purée and fry until the onions are translucent For the stovies, take a heavy-based, lidded pan that is large enough to fit all the ingredient. Heat the butter in the pan and fry the onions to soften them without colouring. Add the garlic purée and fry until the onions are translucent Tie the bay leaves and thyme sprigs together with kitchen string. Add them to the pan. Tie the bay leaves and thyme sprigs together with kitchen string. Add them to the pan. Add the diced lamb and the potatoes and season with salt and white pepper. Cover with the lid and cook on a low to medium heat until the meat starts to give off its juices. This will take 1-2 hours. Add the diced lamb and the potatoes and season with salt and white pepper. Cover with the lid and cook on a low to medium heat until the meat starts to give off its juices. This will take 1-2 hours. Stir in the stock and bring to the boil, then simmer with the lid on until the potatoes are breaking down into the liquid and are cooked through. Stir in the stock and bring to the boil, then simmer with the lid on until the potatoes are breaking down into the liquid and are cooked through. Take off the heat, stir in the chopped herbs and season, to taste, with salt and pepper. To serve, place the shoulder on a serving board with a bowl of the stovies on the side. Take off the heat, stir in the chopped herbs and season, to taste, with salt and pepper. To serve, place the shoulder on a serving board with a bowl of the stovies on the side. | {
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"title": "Harissa lamb shoulder recipe",
"content": "Lamb shoulder with harissa and lamb stovies An average of 5.0 out of 5 stars from 3 ratings A fiery harissa paste rub makes this tender, slow-cooked lamb shoulder something special. The lamb stovies are a hearty accompaniment of belly meat with potatoes and herbs. 1 tsp caraway seeds3 tsp coriander seeds6 tsp cumin seeds1-2 tbsp honey1 lemon, juice only200g/7oz harissa paste 1 tsp caraway seeds 3 tsp coriander seeds 6 tsp cumin seeds 1-2 tbsp honey 1 lemon, juice only 200g/7oz harissa paste 1 shoulder of lamb (about 2.5kg/5lb 8oz) 3 tbsp rapeseed oil1 whole head of garlic, cut in half3 onions, cut in halffew sprigs rosemaryfew sprigs thymesalt and freshly ground black pepper 1 shoulder of lamb (about 2.5kg/5lb 8oz) 3 tbsp rapeseed oil 1 whole head of garlic, cut in half 3 onions, cut in half few sprigs rosemary few sprigs thyme salt and freshly ground black pepper 250g/9oz unsalted butter600g/1lb 5oz onion, finely chopped (about 4-6 onions)50g/1¾oz garlic purée6 bay leaves100g/3½oz sprigs thyme1kg/2lb 4oz lamb belly (also known as breast), skinned and cut into 2cm/1in dice2kg/4lb 8oz floury potatoes, peeled and cut into 0.5cm/¼in dice300ml/10fl oz strong lamb stock20g/¾oz chopped curlyleaf parsley10g picked tarragon leaves20g/¾oz finely chopped chivessalt and white pepper 250g/9oz unsalted butter 600g/1lb 5oz onion, finely chopped (about 4-6 onions) 50g/1¾oz garlic purée 6 bay leaves 100g/3½oz sprigs thyme 1kg/2lb 4oz lamb belly (also known as breast), skinned and cut into 2cm/1in dice 2kg/4lb 8oz floury potatoes, peeled and cut into 0.5cm/¼in dice 300ml/10fl oz strong lamb stock 20g/¾oz chopped curlyleaf parsley 10g picked tarragon leaves 20g/¾oz finely chopped chives salt and white pepper Method Preheat oven to 200C/180C Fan/Gas 6.For the spice paste, toast all the spices in a hot dry pan for a few minutes until aromatic. Grind them to a fine powder in a spice grinder or pestle and mortar. Mix the ground spices, honey and lemon juice with the harrisa paste and transfer to a piping bag.Prepare the lamb by making deep slashes into the flesh as many or as little as you like depending on the amount of heat you want from the harrissa, as we will be filling these with the paste.Smear oil over the meat and season with salt and pepper. Put the head of garlic, onions, rosemary and thyme in the bottom of a large, deep oven dish. Place the lamb on top and pipe the spice paste into the slashes. Cover with tin foil and seal the edges.Roast in the oven for 15 minutes then reduce the temperature to 160C/140C Fan/Gas 3 and leave it to roast for 4 hours. Do not open to check the meat during cooking. Remove from the oven, cover with aluminium foil and leave to rest for 20 minutes before serving.For the stovies, take a heavy-based, lidded pan that is large enough to fit all the ingredient. Heat the butter in the pan and fry the onions to soften them without colouring. Add the garlic purée and fry until the onions are translucentTie the bay leaves and thyme sprigs together with kitchen string. Add them to the pan.Add the diced lamb and the potatoes and season with salt and white pepper. Cover with the lid and cook on a low to medium heat until the meat starts to give off its juices. This will take 1-2 hours.Stir in the stock and bring to the boil, then simmer with the lid on until the potatoes are breaking down into the liquid and are cooked through.Take off the heat, stir in the chopped herbs and season, to taste, with salt and pepper. To serve, place the shoulder on a serving board with a bowl of the stovies on the side. Preheat oven to 200C/180C Fan/Gas 6. Preheat oven to 200C/180C Fan/Gas 6. For the spice paste, toast all the spices in a hot dry pan for a few minutes until aromatic. Grind them to a fine powder in a spice grinder or pestle and mortar. Mix the ground spices, honey and lemon juice with the harrisa paste and transfer to a piping bag. For the spice paste, toast all the spices in a hot dry pan for a few minutes until aromatic. Grind them to a fine powder in a spice grinder or pestle and mortar. Mix the ground spices, honey and lemon juice with the harrisa paste and transfer to a piping bag. Prepare the lamb by making deep slashes into the flesh as many or as little as you like depending on the amount of heat you want from the harrissa, as we will be filling these with the paste. Prepare the lamb by making deep slashes into the flesh as many or as little as you like depending on the amount of heat you want from the harrissa, as we will be filling these with the paste. Smear oil over the meat and season with salt and pepper. Put the head of garlic, onions, rosemary and thyme in the bottom of a large, deep oven dish. Place the lamb on top and pipe the spice paste into the slashes. Cover with tin foil and seal the edges. Smear oil over the meat and season with salt and pepper. Put the head of garlic, onions, rosemary and thyme in the bottom of a large, deep oven dish. Place the lamb on top and pipe the spice paste into the slashes. Cover with tin foil and seal the edges. Roast in the oven for 15 minutes then reduce the temperature to 160C/140C Fan/Gas 3 and leave it to roast for 4 hours. Do not open to check the meat during cooking. Remove from the oven, cover with aluminium foil and leave to rest for 20 minutes before serving. Roast in the oven for 15 minutes then reduce the temperature to 160C/140C Fan/Gas 3 and leave it to roast for 4 hours. Do not open to check the meat during cooking. Remove from the oven, cover with aluminium foil and leave to rest for 20 minutes before serving. For the stovies, take a heavy-based, lidded pan that is large enough to fit all the ingredient. Heat the butter in the pan and fry the onions to soften them without colouring. Add the garlic purée and fry until the onions are translucent For the stovies, take a heavy-based, lidded pan that is large enough to fit all the ingredient. Heat the butter in the pan and fry the onions to soften them without colouring. Add the garlic purée and fry until the onions are translucent Tie the bay leaves and thyme sprigs together with kitchen string. Add them to the pan. Tie the bay leaves and thyme sprigs together with kitchen string. Add them to the pan. Add the diced lamb and the potatoes and season with salt and white pepper. Cover with the lid and cook on a low to medium heat until the meat starts to give off its juices. This will take 1-2 hours. Add the diced lamb and the potatoes and season with salt and white pepper. Cover with the lid and cook on a low to medium heat until the meat starts to give off its juices. This will take 1-2 hours. Stir in the stock and bring to the boil, then simmer with the lid on until the potatoes are breaking down into the liquid and are cooked through. Stir in the stock and bring to the boil, then simmer with the lid on until the potatoes are breaking down into the liquid and are cooked through. Take off the heat, stir in the chopped herbs and season, to taste, with salt and pepper. To serve, place the shoulder on a serving board with a bowl of the stovies on the side. Take off the heat, stir in the chopped herbs and season, to taste, with salt and pepper. To serve, place the shoulder on a serving board with a bowl of the stovies on the side."
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} | 6b6c070b09ba467d26e7835d631cf06314e7687e1ef473e3581fa3abfc48abc7 | Stuffed chicken breast with roasted courgette salad and lemon dressing recipe
An average of 5.0 out of 5 stars from 1 rating 100g/3½oz chicken breast75g/2¾oz Manchego cheese, thinly sliced1 tbsp finely chopped chives 1 tbsp olive oilsalt and freshly ground black pepper 100g/3½oz chicken breast 75g/2¾oz Manchego cheese, thinly sliced 1 tbsp finely chopped chives 1 tbsp olive oil salt and freshly ground black pepper 4 baby courgettes½ lemon, juice only½ lime, juice only1 clove garlic, crushed to a paste1 tbsp chopped fresh mintsalt and freshly ground black pepper 4 baby courgettes ½ lemon, juice only ½ lime, juice only 1 clove garlic, crushed to a paste 1 tbsp chopped fresh mint salt and freshly ground black pepper 2 tbsp olive oil½ lemon, juice only2 handfuls fresh basilsalt and freshly ground black pepper 2 tbsp olive oil ½ lemon, juice only 2 handfuls fresh basil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.To make the chicken, use a sharp knife to cut a pocket into the chicken breast. Fill the chicken breast with the Manchego and chives, rub all over with olive oil, then season with salt and freshly ground black pepper.Heat a griddle pan until smoking, then chargrill the chicken for two minutes on each side, until brown griddle marks appear. Transfer to the oven and roast for 15-20 minutes, or until completely cooked through (the juices should run clear when the breast is pierced with a skewer).To make the salad, mix all the salad ingredients in a bowl, then season with salt and freshly ground black pepper. Place onto a baking sheet and roast in the oven for 12 minutes, or until the courgettes are cooked through.To make the dressing, place the oil, lemon juice and basil into a food processor and blend until smooth, then season to taste with salt and freshly ground black pepper.To serve, place the roasted courgettes in the middle of a warm plate. Place the chicken breast on top and spoon the dressing around. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the chicken, use a sharp knife to cut a pocket into the chicken breast. Fill the chicken breast with the Manchego and chives, rub all over with olive oil, then season with salt and freshly ground black pepper. To make the chicken, use a sharp knife to cut a pocket into the chicken breast. Fill the chicken breast with the Manchego and chives, rub all over with olive oil, then season with salt and freshly ground black pepper. Heat a griddle pan until smoking, then chargrill the chicken for two minutes on each side, until brown griddle marks appear. Transfer to the oven and roast for 15-20 minutes, or until completely cooked through (the juices should run clear when the breast is pierced with a skewer). Heat a griddle pan until smoking, then chargrill the chicken for two minutes on each side, until brown griddle marks appear. Transfer to the oven and roast for 15-20 minutes, or until completely cooked through (the juices should run clear when the breast is pierced with a skewer). To make the salad, mix all the salad ingredients in a bowl, then season with salt and freshly ground black pepper. Place onto a baking sheet and roast in the oven for 12 minutes, or until the courgettes are cooked through. To make the salad, mix all the salad ingredients in a bowl, then season with salt and freshly ground black pepper. Place onto a baking sheet and roast in the oven for 12 minutes, or until the courgettes are cooked through. To make the dressing, place the oil, lemon juice and basil into a food processor and blend until smooth, then season to taste with salt and freshly ground black pepper. To make the dressing, place the oil, lemon juice and basil into a food processor and blend until smooth, then season to taste with salt and freshly ground black pepper. To serve, place the roasted courgettes in the middle of a warm plate. Place the chicken breast on top and spoon the dressing around. To serve, place the roasted courgettes in the middle of a warm plate. Place the chicken breast on top and spoon the dressing around. | {
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"title": "Stuffed chicken breast with roasted courgette salad and lemon dressing recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 100g/3½oz chicken breast75g/2¾oz Manchego cheese, thinly sliced1 tbsp finely chopped chives 1 tbsp olive oilsalt and freshly ground black pepper 100g/3½oz chicken breast 75g/2¾oz Manchego cheese, thinly sliced 1 tbsp finely chopped chives 1 tbsp olive oil salt and freshly ground black pepper 4 baby courgettes½ lemon, juice only½ lime, juice only1 clove garlic, crushed to a paste1 tbsp chopped fresh mintsalt and freshly ground black pepper 4 baby courgettes ½ lemon, juice only ½ lime, juice only 1 clove garlic, crushed to a paste 1 tbsp chopped fresh mint salt and freshly ground black pepper 2 tbsp olive oil½ lemon, juice only2 handfuls fresh basilsalt and freshly ground black pepper 2 tbsp olive oil ½ lemon, juice only 2 handfuls fresh basil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.To make the chicken, use a sharp knife to cut a pocket into the chicken breast. Fill the chicken breast with the Manchego and chives, rub all over with olive oil, then season with salt and freshly ground black pepper.Heat a griddle pan until smoking, then chargrill the chicken for two minutes on each side, until brown griddle marks appear. Transfer to the oven and roast for 15-20 minutes, or until completely cooked through (the juices should run clear when the breast is pierced with a skewer).To make the salad, mix all the salad ingredients in a bowl, then season with salt and freshly ground black pepper. Place onto a baking sheet and roast in the oven for 12 minutes, or until the courgettes are cooked through.To make the dressing, place the oil, lemon juice and basil into a food processor and blend until smooth, then season to taste with salt and freshly ground black pepper.To serve, place the roasted courgettes in the middle of a warm plate. Place the chicken breast on top and spoon the dressing around. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the chicken, use a sharp knife to cut a pocket into the chicken breast. Fill the chicken breast with the Manchego and chives, rub all over with olive oil, then season with salt and freshly ground black pepper. To make the chicken, use a sharp knife to cut a pocket into the chicken breast. Fill the chicken breast with the Manchego and chives, rub all over with olive oil, then season with salt and freshly ground black pepper. Heat a griddle pan until smoking, then chargrill the chicken for two minutes on each side, until brown griddle marks appear. Transfer to the oven and roast for 15-20 minutes, or until completely cooked through (the juices should run clear when the breast is pierced with a skewer). Heat a griddle pan until smoking, then chargrill the chicken for two minutes on each side, until brown griddle marks appear. Transfer to the oven and roast for 15-20 minutes, or until completely cooked through (the juices should run clear when the breast is pierced with a skewer). To make the salad, mix all the salad ingredients in a bowl, then season with salt and freshly ground black pepper. Place onto a baking sheet and roast in the oven for 12 minutes, or until the courgettes are cooked through. To make the salad, mix all the salad ingredients in a bowl, then season with salt and freshly ground black pepper. Place onto a baking sheet and roast in the oven for 12 minutes, or until the courgettes are cooked through. To make the dressing, place the oil, lemon juice and basil into a food processor and blend until smooth, then season to taste with salt and freshly ground black pepper. To make the dressing, place the oil, lemon juice and basil into a food processor and blend until smooth, then season to taste with salt and freshly ground black pepper. To serve, place the roasted courgettes in the middle of a warm plate. Place the chicken breast on top and spoon the dressing around. To serve, place the roasted courgettes in the middle of a warm plate. Place the chicken breast on top and spoon the dressing around."
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} | 140c52b9f458f1723ddff5f12e3e1670bff11ed8a94d59b4414bbf34c5d6e324 | Stuffed chicken breast recipe
An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffedchickenbreast_72067_16x9.jpg This stuffed chicken breast recipe has a cranberry and blue cheese filling: it's perfect for a dinner party. 4 chicken breasts, skinless and boneless4 tbsp cranberry sauce300g/10½oz gorgonzola cheese24 slices of pancettaItalian olive oilsaltfreshly ground black pepper 4 chicken breasts, skinless and boneless 4 tbsp cranberry sauce 300g/10½oz gorgonzola cheese 24 slices of pancetta Italian olive oil salt freshly ground black pepper 4 handfuls green beans½ lemon, juice only 3-4 tbsp olive oil 4 handfuls green beans ½ lemon, juice only 3-4 tbsp olive oil Method Preheat the oven to 200C/400F/Gas 6.Place each chicken breast between two pieces of cling film and, using a meat mallet, bash out the pieces until about 0.5cm/0.25in thick. Remove the cling film.Spread one tablespoon of cranberry sauce over each chicken breast. Place a piece of gorgonzola in the middle of each chicken breast, season and roll up the chicken to enclose the cheese.Place six slices of pancetta, side by side, on a chopping board. Place one chicken breast on the pancetta slices and tightly wrap pancetta around the chicken. Repeat with the remaining chicken and pancetta slices. Place the chicken breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted.Meanwhile, blanch the green beans for a few minutes in boiling water and then refresh in iced water.Toss the beans with the lemon juice, olive oil, salt and freshly ground black pepper. Divide the bean salad between four plates. Top with the cooked chicken and serve at once. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place each chicken breast between two pieces of cling film and, using a meat mallet, bash out the pieces until about 0.5cm/0.25in thick. Remove the cling film. Place each chicken breast between two pieces of cling film and, using a meat mallet, bash out the pieces until about 0.5cm/0.25in thick. Remove the cling film. Spread one tablespoon of cranberry sauce over each chicken breast. Place a piece of gorgonzola in the middle of each chicken breast, season and roll up the chicken to enclose the cheese. Spread one tablespoon of cranberry sauce over each chicken breast. Place a piece of gorgonzola in the middle of each chicken breast, season and roll up the chicken to enclose the cheese. Place six slices of pancetta, side by side, on a chopping board. Place one chicken breast on the pancetta slices and tightly wrap pancetta around the chicken. Repeat with the remaining chicken and pancetta slices. Place six slices of pancetta, side by side, on a chopping board. Place one chicken breast on the pancetta slices and tightly wrap pancetta around the chicken. Repeat with the remaining chicken and pancetta slices. Place the chicken breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted. Place the chicken breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted. Meanwhile, blanch the green beans for a few minutes in boiling water and then refresh in iced water. Meanwhile, blanch the green beans for a few minutes in boiling water and then refresh in iced water. Toss the beans with the lemon juice, olive oil, salt and freshly ground black pepper. Divide the bean salad between four plates. Top with the cooked chicken and serve at once. Toss the beans with the lemon juice, olive oil, salt and freshly ground black pepper. Divide the bean salad between four plates. Top with the cooked chicken and serve at once. | {
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"title": "Stuffed chicken breast recipe",
"content": "An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffedchickenbreast_72067_16x9.jpg This stuffed chicken breast recipe has a cranberry and blue cheese filling: it's perfect for a dinner party. 4 chicken breasts, skinless and boneless4 tbsp cranberry sauce300g/10½oz gorgonzola cheese24 slices of pancettaItalian olive oilsaltfreshly ground black pepper 4 chicken breasts, skinless and boneless 4 tbsp cranberry sauce 300g/10½oz gorgonzola cheese 24 slices of pancetta Italian olive oil salt freshly ground black pepper 4 handfuls green beans½ lemon, juice only 3-4 tbsp olive oil 4 handfuls green beans ½ lemon, juice only 3-4 tbsp olive oil Method Preheat the oven to 200C/400F/Gas 6.Place each chicken breast between two pieces of cling film and, using a meat mallet, bash out the pieces until about 0.5cm/0.25in thick. Remove the cling film.Spread one tablespoon of cranberry sauce over each chicken breast. Place a piece of gorgonzola in the middle of each chicken breast, season and roll up the chicken to enclose the cheese.Place six slices of pancetta, side by side, on a chopping board. Place one chicken breast on the pancetta slices and tightly wrap pancetta around the chicken. Repeat with the remaining chicken and pancetta slices. Place the chicken breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted.Meanwhile, blanch the green beans for a few minutes in boiling water and then refresh in iced water.Toss the beans with the lemon juice, olive oil, salt and freshly ground black pepper. Divide the bean salad between four plates. Top with the cooked chicken and serve at once. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place each chicken breast between two pieces of cling film and, using a meat mallet, bash out the pieces until about 0.5cm/0.25in thick. Remove the cling film. Place each chicken breast between two pieces of cling film and, using a meat mallet, bash out the pieces until about 0.5cm/0.25in thick. Remove the cling film. Spread one tablespoon of cranberry sauce over each chicken breast. Place a piece of gorgonzola in the middle of each chicken breast, season and roll up the chicken to enclose the cheese. Spread one tablespoon of cranberry sauce over each chicken breast. Place a piece of gorgonzola in the middle of each chicken breast, season and roll up the chicken to enclose the cheese. Place six slices of pancetta, side by side, on a chopping board. Place one chicken breast on the pancetta slices and tightly wrap pancetta around the chicken. Repeat with the remaining chicken and pancetta slices. Place six slices of pancetta, side by side, on a chopping board. Place one chicken breast on the pancetta slices and tightly wrap pancetta around the chicken. Repeat with the remaining chicken and pancetta slices. Place the chicken breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted. Place the chicken breasts on a baking tray, drizzle with a little olive oil and cook in the oven for about 20-25 minutes until the cheese is melted. Meanwhile, blanch the green beans for a few minutes in boiling water and then refresh in iced water. Meanwhile, blanch the green beans for a few minutes in boiling water and then refresh in iced water. Toss the beans with the lemon juice, olive oil, salt and freshly ground black pepper. Divide the bean salad between four plates. Top with the cooked chicken and serve at once. Toss the beans with the lemon juice, olive oil, salt and freshly ground black pepper. Divide the bean salad between four plates. Top with the cooked chicken and serve at once."
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} | 29f34d9b3de1c63918446b8fe3e951c80fbf947caeb73715468f88fffbb6e462 | Stuffed and roast chicken breast and mushrooms recipe
An average of 4.4 out of 5 stars from 10 ratings Anna Haugh's meat feast medley combines sausagemeat stuffing, pancetta and chicken breast, all in one neat parcel. 2 potatoes, peeled2 tbsp olive oilpinch garlic powder pinch onion powder 2 potatoes, peeled 2 tbsp olive oil pinch garlic powder pinch onion powder 200g/7oz sausagemeat 1 large sprig parsley, finely chopped50g/1¾oz hazelnuts, roughly chopped4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast12 slices smoked pancettasalt 200g/7oz sausagemeat 1 large sprig parsley, finely chopped 50g/1¾oz hazelnuts, roughly chopped 4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast 12 slices smoked pancetta salt 100g/3½oz salted butter, plus extra to finish the sauce1 garlic clove, roughly chopped 10 sage leaves450g/1lb girolle mushrooms, cleaned200ml/7fl oz chicken stock 100g/3½oz salted butter, plus extra to finish the sauce 1 garlic clove, roughly chopped 10 sage leaves 450g/1lb girolle mushrooms, cleaned 200ml/7fl oz chicken stock Method Preheat the oven to 190C/170C Fan/Gas 5. Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes. Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden. Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish. Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish. Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly. Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly. Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes. Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes. Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden. Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden. In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden. In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden. Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like. Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like. To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce. To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce. | {
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"title": "Stuffed and roast chicken breast and mushrooms recipe",
"content": "An average of 4.4 out of 5 stars from 10 ratings Anna Haugh's meat feast medley combines sausagemeat stuffing, pancetta and chicken breast, all in one neat parcel. 2 potatoes, peeled2 tbsp olive oilpinch garlic powder pinch onion powder 2 potatoes, peeled 2 tbsp olive oil pinch garlic powder pinch onion powder 200g/7oz sausagemeat 1 large sprig parsley, finely chopped50g/1¾oz hazelnuts, roughly chopped4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast12 slices smoked pancettasalt 200g/7oz sausagemeat 1 large sprig parsley, finely chopped 50g/1¾oz hazelnuts, roughly chopped 4 skinless chicken breasts, sliced horizontally to create a pocket in the thickest part of the breast 12 slices smoked pancetta salt 100g/3½oz salted butter, plus extra to finish the sauce1 garlic clove, roughly chopped 10 sage leaves450g/1lb girolle mushrooms, cleaned200ml/7fl oz chicken stock 100g/3½oz salted butter, plus extra to finish the sauce 1 garlic clove, roughly chopped 10 sage leaves 450g/1lb girolle mushrooms, cleaned 200ml/7fl oz chicken stock Method Preheat the oven to 190C/170C Fan/Gas 5. Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish.Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly.Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes. Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden.In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden. Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like.To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish. Bring a pan of water to the boil, add the potatoes and cook for 10 minutes until par-boiled, not fully cooked through. Remove and allow to cool whilst you prepare the rest of the dish. Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly. Combine the sausagemeat, hazelnuts and parsley in a bowl and mix thoroughly. Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes. Divide the sausagemeat filling between the pockets in each chicken breast. Season the chicken with a pinch of salt and roll each chicken breast in 3 slices of pancetta. Place the chicken breasts on a baking tray and bake for 10–15 minutes, depending on the thickness of the breast. When the chicken is cooked through, remove from the oven and rest for 5 minutes. Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden. Grate the par-boiled potatoes on a box grater. Meanwhile, put a large frying pan over a medium-high heat. Add the olive oil, then the grated potato, garlic powder, onion powder and a pinch of salt and fry until golden. In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden. In a separate pan, melt the butter and add the garlic and sage leaves. Fry until the leaves are wilted, then add the mushrooms and a pinch of salt. Cook for 1–2 minutes until golden. Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like. Add the chicken stock and reduce to a sauce consistency. You can add an extra knob of butter to finish the sauce, if you like. To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce. To serve, place the fried potato on a serving plate. Carve the chicken and arrange on top, finishing with the mushroom sauce."
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} | 4f96e03f82dde4b5d00dd45c5b71a83c80f2258fccfc7c95721b8b2c1cd8b09c | Chicken breast stuffed with Cumberland sausagemeat, sun-dried tomato and basil recipe
An average of 4.0 out of 5 stars from 6 ratings 4 plump free-range chicken breasts175g/6oz Cumberland sausagemeat 2 basil leaves, torn in half2 sun-dried tomatoes, cut into halves1 tbsp olive oil ½ lemon, juice onlysalt and freshly ground black pepper 150g/5oz Cumbrian air-dried ham (use Parma ham if none is available)simple green salad, to serve 4 plump free-range chicken breasts 175g/6oz Cumberland sausagemeat 2 basil leaves, torn in half 2 sun-dried tomatoes, cut into halves 1 tbsp olive oil ½ lemon, juice only salt and freshly ground black pepper 150g/5oz Cumbrian air-dried ham (use Parma ham if none is available) simple green salad, to serve 500g/1lb 1½oz potatoes, grated½ onion, gratedsalt and freshly ground black pepper 50g/1¾oz butter 500g/1lb 1½oz potatoes, grated ½ onion, grated salt and freshly ground black pepper 50g/1¾oz butter Method Preheat the oven to 180C/350F/Gas 4. Use a sharp knife to cut a pocket into the side of each chicken breast. Stuff a quarter of the sausagemeat into each chicken pocket and press a piece of basil and tomato into each breast.Drizzle a little olive oil, lemon juice and salt and freshly ground black pepper, to taste, over the chicken breasts and wrap each breast in the air-dried ham to form a neat roll. Wrap each bundle in aluminium foil, sealing each foil parcel.Bake in the pre-heated oven for about 30 minutes - to check the chicken is cooked, carefully unwrap the parcels and pierce the chicken with a metal skewer, if the juices run clear the meat is cooked all the way through. Rest the meat, still covered, for at least five minutes before serving.Meanwhile, make the rösti. Place the grated potato and onion in a large bowl and season well with salt and freshly ground black pepper. Tip the mixture into a tea towel and squeeze out the excess moisture with your hands.Divide the mixture into four equal-sized patties.Lightly grease four chefs' rings with butter and melt the remaining butter in a large frying pan. Divide the rösti mixture between the chefs' rings and fry over a medium heat for about ten minutes until golden-brown on one side. Remove the chefs' rings, turn over and cook until both sides are golden-brown on both sides.Serve each chicken parcel with a rösti and pour over any juices from the foil bundle. Serve with a simple green salad on the side. Preheat the oven to 180C/350F/Gas 4. Use a sharp knife to cut a pocket into the side of each chicken breast. Preheat the oven to 180C/350F/Gas 4. Use a sharp knife to cut a pocket into the side of each chicken breast. Stuff a quarter of the sausagemeat into each chicken pocket and press a piece of basil and tomato into each breast. Stuff a quarter of the sausagemeat into each chicken pocket and press a piece of basil and tomato into each breast. Drizzle a little olive oil, lemon juice and salt and freshly ground black pepper, to taste, over the chicken breasts and wrap each breast in the air-dried ham to form a neat roll. Wrap each bundle in aluminium foil, sealing each foil parcel. Drizzle a little olive oil, lemon juice and salt and freshly ground black pepper, to taste, over the chicken breasts and wrap each breast in the air-dried ham to form a neat roll. Wrap each bundle in aluminium foil, sealing each foil parcel. Bake in the pre-heated oven for about 30 minutes - to check the chicken is cooked, carefully unwrap the parcels and pierce the chicken with a metal skewer, if the juices run clear the meat is cooked all the way through. Rest the meat, still covered, for at least five minutes before serving. Bake in the pre-heated oven for about 30 minutes - to check the chicken is cooked, carefully unwrap the parcels and pierce the chicken with a metal skewer, if the juices run clear the meat is cooked all the way through. Rest the meat, still covered, for at least five minutes before serving. Meanwhile, make the rösti. Place the grated potato and onion in a large bowl and season well with salt and freshly ground black pepper. Tip the mixture into a tea towel and squeeze out the excess moisture with your hands. Meanwhile, make the rösti. Place the grated potato and onion in a large bowl and season well with salt and freshly ground black pepper. Tip the mixture into a tea towel and squeeze out the excess moisture with your hands. Divide the mixture into four equal-sized patties. Divide the mixture into four equal-sized patties. Lightly grease four chefs' rings with butter and melt the remaining butter in a large frying pan. Divide the rösti mixture between the chefs' rings and fry over a medium heat for about ten minutes until golden-brown on one side. Remove the chefs' rings, turn over and cook until both sides are golden-brown on both sides. Lightly grease four chefs' rings with butter and melt the remaining butter in a large frying pan. Divide the rösti mixture between the chefs' rings and fry over a medium heat for about ten minutes until golden-brown on one side. Remove the chefs' rings, turn over and cook until both sides are golden-brown on both sides. Serve each chicken parcel with a rösti and pour over any juices from the foil bundle. Serve with a simple green salad on the side. Serve each chicken parcel with a rösti and pour over any juices from the foil bundle. Serve with a simple green salad on the side. | {
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"title": "Chicken breast stuffed with Cumberland sausagemeat, sun-dried tomato and basil recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings 4 plump free-range chicken breasts175g/6oz Cumberland sausagemeat 2 basil leaves, torn in half2 sun-dried tomatoes, cut into halves1 tbsp olive oil ½ lemon, juice onlysalt and freshly ground black pepper 150g/5oz Cumbrian air-dried ham (use Parma ham if none is available)simple green salad, to serve 4 plump free-range chicken breasts 175g/6oz Cumberland sausagemeat 2 basil leaves, torn in half 2 sun-dried tomatoes, cut into halves 1 tbsp olive oil ½ lemon, juice only salt and freshly ground black pepper 150g/5oz Cumbrian air-dried ham (use Parma ham if none is available) simple green salad, to serve 500g/1lb 1½oz potatoes, grated½ onion, gratedsalt and freshly ground black pepper 50g/1¾oz butter 500g/1lb 1½oz potatoes, grated ½ onion, grated salt and freshly ground black pepper 50g/1¾oz butter Method Preheat the oven to 180C/350F/Gas 4. Use a sharp knife to cut a pocket into the side of each chicken breast. Stuff a quarter of the sausagemeat into each chicken pocket and press a piece of basil and tomato into each breast.Drizzle a little olive oil, lemon juice and salt and freshly ground black pepper, to taste, over the chicken breasts and wrap each breast in the air-dried ham to form a neat roll. Wrap each bundle in aluminium foil, sealing each foil parcel.Bake in the pre-heated oven for about 30 minutes - to check the chicken is cooked, carefully unwrap the parcels and pierce the chicken with a metal skewer, if the juices run clear the meat is cooked all the way through. Rest the meat, still covered, for at least five minutes before serving.Meanwhile, make the rösti. Place the grated potato and onion in a large bowl and season well with salt and freshly ground black pepper. Tip the mixture into a tea towel and squeeze out the excess moisture with your hands.Divide the mixture into four equal-sized patties.Lightly grease four chefs' rings with butter and melt the remaining butter in a large frying pan. Divide the rösti mixture between the chefs' rings and fry over a medium heat for about ten minutes until golden-brown on one side. Remove the chefs' rings, turn over and cook until both sides are golden-brown on both sides.Serve each chicken parcel with a rösti and pour over any juices from the foil bundle. Serve with a simple green salad on the side. Preheat the oven to 180C/350F/Gas 4. Use a sharp knife to cut a pocket into the side of each chicken breast. Preheat the oven to 180C/350F/Gas 4. Use a sharp knife to cut a pocket into the side of each chicken breast. Stuff a quarter of the sausagemeat into each chicken pocket and press a piece of basil and tomato into each breast. Stuff a quarter of the sausagemeat into each chicken pocket and press a piece of basil and tomato into each breast. Drizzle a little olive oil, lemon juice and salt and freshly ground black pepper, to taste, over the chicken breasts and wrap each breast in the air-dried ham to form a neat roll. Wrap each bundle in aluminium foil, sealing each foil parcel. Drizzle a little olive oil, lemon juice and salt and freshly ground black pepper, to taste, over the chicken breasts and wrap each breast in the air-dried ham to form a neat roll. Wrap each bundle in aluminium foil, sealing each foil parcel. Bake in the pre-heated oven for about 30 minutes - to check the chicken is cooked, carefully unwrap the parcels and pierce the chicken with a metal skewer, if the juices run clear the meat is cooked all the way through. Rest the meat, still covered, for at least five minutes before serving. Bake in the pre-heated oven for about 30 minutes - to check the chicken is cooked, carefully unwrap the parcels and pierce the chicken with a metal skewer, if the juices run clear the meat is cooked all the way through. Rest the meat, still covered, for at least five minutes before serving. Meanwhile, make the rösti. Place the grated potato and onion in a large bowl and season well with salt and freshly ground black pepper. Tip the mixture into a tea towel and squeeze out the excess moisture with your hands. Meanwhile, make the rösti. Place the grated potato and onion in a large bowl and season well with salt and freshly ground black pepper. Tip the mixture into a tea towel and squeeze out the excess moisture with your hands. Divide the mixture into four equal-sized patties. Divide the mixture into four equal-sized patties. Lightly grease four chefs' rings with butter and melt the remaining butter in a large frying pan. Divide the rösti mixture between the chefs' rings and fry over a medium heat for about ten minutes until golden-brown on one side. Remove the chefs' rings, turn over and cook until both sides are golden-brown on both sides. Lightly grease four chefs' rings with butter and melt the remaining butter in a large frying pan. Divide the rösti mixture between the chefs' rings and fry over a medium heat for about ten minutes until golden-brown on one side. Remove the chefs' rings, turn over and cook until both sides are golden-brown on both sides. Serve each chicken parcel with a rösti and pour over any juices from the foil bundle. Serve with a simple green salad on the side. Serve each chicken parcel with a rösti and pour over any juices from the foil bundle. Serve with a simple green salad on the side."
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} | 12653e95211983d892ea630bdb152bc905b28be2baaf4474204584178132332b | Cheese and herb-crusted chicken breast with warm chickpeas and chorizo recipe
An average of 5.0 out of 5 stars from 3 ratings 1 tbsp olive oil1 chicken breast, skin removedsalt and freshly ground black pepper1 fresh rosemary sprig2 garlic cloves, peeled, left whole, slightly crushed with the side of a knife2 tbsp garlic-and-herb cream cheese 1 tbsp olive oil 1 chicken breast, skin removed salt and freshly ground black pepper 1 fresh rosemary sprig 2 garlic cloves, peeled, left whole, slightly crushed with the side of a knife 2 tbsp garlic-and-herb cream cheese 100g/3½oz chorizo, sliced½ onion, peeled, finely sliced2 garlic cloves, peeled, finely chopped1 sprig fresh rosemary85g/3oz canned chickpeas, drained and rinsedsalt and freshly ground black pepper2 tbsp balsamic vinegar4 tbsp extra virgin olive oil 100g/3½oz chorizo, sliced ½ onion, peeled, finely sliced 2 garlic cloves, peeled, finely chopped 1 sprig fresh rosemary 85g/3oz canned chickpeas, drained and rinsed salt and freshly ground black pepper 2 tbsp balsamic vinegar 4 tbsp extra virgin olive oil Method Preheat the oven to 200C/400F/Gas 6.Heat the oil in an ovenproof frying pan and brown the chicken breast for 2-3 minutes on each side. Add the rosemary and garlic to the frying pan. Transfer the pan to the oven and cook the chicken for 10-12 minutes.Spread the garlic-and-herb cream cheese over the top of the chicken. Keep warm.Meanwhile, for the chickpeas and chorizo, roast the chorizo in the oven in a roasting tray for 3-4 minutes, or until crisp. Season, to taste, with salt and freshly ground black pepper. Stir the onion, garlic, rosemary and chickpeas into the chorizo and roast for a further 5-7 minutes. Stir in the balsamic vinegar and extra virgin olive oil.To serve, spoon the chickpeas and chorizo onto a plate. Cut the chicken breast into three pieces and place on top. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the oil in an ovenproof frying pan and brown the chicken breast for 2-3 minutes on each side. Add the rosemary and garlic to the frying pan. Heat the oil in an ovenproof frying pan and brown the chicken breast for 2-3 minutes on each side. Add the rosemary and garlic to the frying pan. Transfer the pan to the oven and cook the chicken for 10-12 minutes. Transfer the pan to the oven and cook the chicken for 10-12 minutes. Spread the garlic-and-herb cream cheese over the top of the chicken. Keep warm. Spread the garlic-and-herb cream cheese over the top of the chicken. Keep warm. Meanwhile, for the chickpeas and chorizo, roast the chorizo in the oven in a roasting tray for 3-4 minutes, or until crisp. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the chickpeas and chorizo, roast the chorizo in the oven in a roasting tray for 3-4 minutes, or until crisp. Season, to taste, with salt and freshly ground black pepper. Stir the onion, garlic, rosemary and chickpeas into the chorizo and roast for a further 5-7 minutes. Stir in the balsamic vinegar and extra virgin olive oil. Stir the onion, garlic, rosemary and chickpeas into the chorizo and roast for a further 5-7 minutes. Stir in the balsamic vinegar and extra virgin olive oil. To serve, spoon the chickpeas and chorizo onto a plate. Cut the chicken breast into three pieces and place on top. To serve, spoon the chickpeas and chorizo onto a plate. Cut the chicken breast into three pieces and place on top. | {
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"title": "Cheese and herb-crusted chicken breast with warm chickpeas and chorizo recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 1 tbsp olive oil1 chicken breast, skin removedsalt and freshly ground black pepper1 fresh rosemary sprig2 garlic cloves, peeled, left whole, slightly crushed with the side of a knife2 tbsp garlic-and-herb cream cheese 1 tbsp olive oil 1 chicken breast, skin removed salt and freshly ground black pepper 1 fresh rosemary sprig 2 garlic cloves, peeled, left whole, slightly crushed with the side of a knife 2 tbsp garlic-and-herb cream cheese 100g/3½oz chorizo, sliced½ onion, peeled, finely sliced2 garlic cloves, peeled, finely chopped1 sprig fresh rosemary85g/3oz canned chickpeas, drained and rinsedsalt and freshly ground black pepper2 tbsp balsamic vinegar4 tbsp extra virgin olive oil 100g/3½oz chorizo, sliced ½ onion, peeled, finely sliced 2 garlic cloves, peeled, finely chopped 1 sprig fresh rosemary 85g/3oz canned chickpeas, drained and rinsed salt and freshly ground black pepper 2 tbsp balsamic vinegar 4 tbsp extra virgin olive oil Method Preheat the oven to 200C/400F/Gas 6.Heat the oil in an ovenproof frying pan and brown the chicken breast for 2-3 minutes on each side. Add the rosemary and garlic to the frying pan. Transfer the pan to the oven and cook the chicken for 10-12 minutes.Spread the garlic-and-herb cream cheese over the top of the chicken. Keep warm.Meanwhile, for the chickpeas and chorizo, roast the chorizo in the oven in a roasting tray for 3-4 minutes, or until crisp. Season, to taste, with salt and freshly ground black pepper. Stir the onion, garlic, rosemary and chickpeas into the chorizo and roast for a further 5-7 minutes. Stir in the balsamic vinegar and extra virgin olive oil.To serve, spoon the chickpeas and chorizo onto a plate. Cut the chicken breast into three pieces and place on top. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the oil in an ovenproof frying pan and brown the chicken breast for 2-3 minutes on each side. Add the rosemary and garlic to the frying pan. Heat the oil in an ovenproof frying pan and brown the chicken breast for 2-3 minutes on each side. Add the rosemary and garlic to the frying pan. Transfer the pan to the oven and cook the chicken for 10-12 minutes. Transfer the pan to the oven and cook the chicken for 10-12 minutes. Spread the garlic-and-herb cream cheese over the top of the chicken. Keep warm. Spread the garlic-and-herb cream cheese over the top of the chicken. Keep warm. Meanwhile, for the chickpeas and chorizo, roast the chorizo in the oven in a roasting tray for 3-4 minutes, or until crisp. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the chickpeas and chorizo, roast the chorizo in the oven in a roasting tray for 3-4 minutes, or until crisp. Season, to taste, with salt and freshly ground black pepper. Stir the onion, garlic, rosemary and chickpeas into the chorizo and roast for a further 5-7 minutes. Stir in the balsamic vinegar and extra virgin olive oil. Stir the onion, garlic, rosemary and chickpeas into the chorizo and roast for a further 5-7 minutes. Stir in the balsamic vinegar and extra virgin olive oil. To serve, spoon the chickpeas and chorizo onto a plate. Cut the chicken breast into three pieces and place on top. To serve, spoon the chickpeas and chorizo onto a plate. Cut the chicken breast into three pieces and place on top."
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} | 0876e7175977051ebdaa01b4d9324f0f7c96b38610812ab8acb73a0db810314d | Lemon chicken breast recipe
An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenallimone_73328_16x9.jpg Lemon chicken made super easy. Using chicken breasts and a splash of white wine, this recipe is ready in 10 minutes. 2 tbsp olive oil1 chicken breast½ lemon, juice only5 tbsp white wineknob of butterpinch of floursalt and freshly ground black pepper 2 tbsp olive oil 1 chicken breast ½ lemon, juice only 5 tbsp white wine knob of butter pinch of flour salt and freshly ground black pepper green beans green beans Method Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through. Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken. Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain. Put the beans on a plate, top with the chicken, drizzle over the sauce and serve. Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through. Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through. Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken. Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken. Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain. Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain. Put the beans on a plate, top with the chicken, drizzle over the sauce and serve. Put the beans on a plate, top with the chicken, drizzle over the sauce and serve. Recipe tips If you want to speed up the cooking time you can flatten the chicken breast with a meat mallet or rolling pin between two sheets of cling film. | {
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"title": "Lemon chicken breast recipe",
"content": "An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickenallimone_73328_16x9.jpg Lemon chicken made super easy. Using chicken breasts and a splash of white wine, this recipe is ready in 10 minutes. 2 tbsp olive oil1 chicken breast½ lemon, juice only5 tbsp white wineknob of butterpinch of floursalt and freshly ground black pepper 2 tbsp olive oil 1 chicken breast ½ lemon, juice only 5 tbsp white wine knob of butter pinch of flour salt and freshly ground black pepper green beans green beans Method Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through. Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken. Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain. Put the beans on a plate, top with the chicken, drizzle over the sauce and serve. Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through. Heat a large frying pan and add the olive oil, fry the chicken for 5 minutes on each side, or until cooked through. Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken. Add the lemon juice and salt and pepper. Add the white wine and reduce for 30 seconds. Coat the knob of butter in flour, and drop in the mixture to thicken. Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain. Bring a pan of water to the boil and cook the green beans for 3-4 minutes, drain. Put the beans on a plate, top with the chicken, drizzle over the sauce and serve. Put the beans on a plate, top with the chicken, drizzle over the sauce and serve. Recipe tips If you want to speed up the cooking time you can flatten the chicken breast with a meat mallet or rolling pin between two sheets of cling film."
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} | 3d0e0c3e57ba310a69325db44c1f40ecffb2e1b3221b34915f7b31fd54504326 | Fried chicken breast with pumpkin pickle recipe
An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pumpkin_pickle_with_05467_16x9.jpg James dishes up squash two ways: roasted in wedges and in a spicy pickle. All served with simply fried chicken breasts. 1 tromboncino squash or butternut squash 2 chicken breasts (preferably French-trimmed), skin onsalt and black pepper50g/1¾oz butter1 tbsp olive oil1 shallot, finely diced2 garlic cloves, finely sliced1 tbsp caster sugar5cm/2in piece fresh root ginger, finely grated½ tsp ground turmeric¼ tsp fenugreek seeds1½ tsp black onion seeds1 red chilli, finely chopped2 tbsp chopped coriander 2 tbsp mango chutney 1 tromboncino squash or butternut squash 2 chicken breasts (preferably French-trimmed), skin on salt and black pepper 50g/1¾oz butter 1 tbsp olive oil 1 shallot, finely diced 2 garlic cloves, finely sliced 1 tbsp caster sugar 5cm/2in piece fresh root ginger, finely grated ½ tsp ground turmeric ¼ tsp fenugreek seeds 1½ tsp black onion seeds 1 red chilli, finely chopped 2 tbsp chopped coriander 2 tbsp mango chutney Method Preheat the oven to 200C/400F/Gas 6.Cut a 6cm/2½in piece of squash and peel, then cut into four 15mm/¾in thick slices and set aside. Cut another piece (about 300g/10½oz), peel and cut into 1cm/½in cubes.Season the chicken breast with salt and black pepper.Heat a frying pan until hot. Add a knob of butter, the olive oil and the chicken breast skin-side down and fry on each side for 1-2 minutes, or until golden-brown. Add the squash slices and place in the oven for 15 minutes, or until both are cooked through.Meanwhile, heat a sauté pan until hot. Add the remaining butter and, when melted, cook the shallot, garlic and the cubes of squash. Cook for a couple of minutes.Stir in the sugar and cook until it starts to caramelise, then add a few tablespoons of water and the ginger, turmeric, fenugreek and black onion seeds. Cook for another couple of minutes.Add another 3-4 tablespoons of water and stir to combine, then add the chilli, coriander and a generous pinch of salt. Remove from the heat and stir in the mango chutney. To serve, place two slices of pumpkin on each plate, top with a chicken breast and then spoon some pickle alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut a 6cm/2½in piece of squash and peel, then cut into four 15mm/¾in thick slices and set aside. Cut another piece (about 300g/10½oz), peel and cut into 1cm/½in cubes. Cut a 6cm/2½in piece of squash and peel, then cut into four 15mm/¾in thick slices and set aside. Cut another piece (about 300g/10½oz), peel and cut into 1cm/½in cubes. Season the chicken breast with salt and black pepper. Season the chicken breast with salt and black pepper. Heat a frying pan until hot. Add a knob of butter, the olive oil and the chicken breast skin-side down and fry on each side for 1-2 minutes, or until golden-brown. Add the squash slices and place in the oven for 15 minutes, or until both are cooked through. Heat a frying pan until hot. Add a knob of butter, the olive oil and the chicken breast skin-side down and fry on each side for 1-2 minutes, or until golden-brown. Add the squash slices and place in the oven for 15 minutes, or until both are cooked through. Meanwhile, heat a sauté pan until hot. Add the remaining butter and, when melted, cook the shallot, garlic and the cubes of squash. Cook for a couple of minutes. Meanwhile, heat a sauté pan until hot. Add the remaining butter and, when melted, cook the shallot, garlic and the cubes of squash. Cook for a couple of minutes. Stir in the sugar and cook until it starts to caramelise, then add a few tablespoons of water and the ginger, turmeric, fenugreek and black onion seeds. Cook for another couple of minutes. Stir in the sugar and cook until it starts to caramelise, then add a few tablespoons of water and the ginger, turmeric, fenugreek and black onion seeds. Cook for another couple of minutes. Add another 3-4 tablespoons of water and stir to combine, then add the chilli, coriander and a generous pinch of salt. Remove from the heat and stir in the mango chutney. Add another 3-4 tablespoons of water and stir to combine, then add the chilli, coriander and a generous pinch of salt. Remove from the heat and stir in the mango chutney. To serve, place two slices of pumpkin on each plate, top with a chicken breast and then spoon some pickle alongside. To serve, place two slices of pumpkin on each plate, top with a chicken breast and then spoon some pickle alongside. | {
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"title": "Fried chicken breast with pumpkin pickle recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pumpkin_pickle_with_05467_16x9.jpg James dishes up squash two ways: roasted in wedges and in a spicy pickle. All served with simply fried chicken breasts. 1 tromboncino squash or butternut squash 2 chicken breasts (preferably French-trimmed), skin onsalt and black pepper50g/1¾oz butter1 tbsp olive oil1 shallot, finely diced2 garlic cloves, finely sliced1 tbsp caster sugar5cm/2in piece fresh root ginger, finely grated½ tsp ground turmeric¼ tsp fenugreek seeds1½ tsp black onion seeds1 red chilli, finely chopped2 tbsp chopped coriander 2 tbsp mango chutney 1 tromboncino squash or butternut squash 2 chicken breasts (preferably French-trimmed), skin on salt and black pepper 50g/1¾oz butter 1 tbsp olive oil 1 shallot, finely diced 2 garlic cloves, finely sliced 1 tbsp caster sugar 5cm/2in piece fresh root ginger, finely grated ½ tsp ground turmeric ¼ tsp fenugreek seeds 1½ tsp black onion seeds 1 red chilli, finely chopped 2 tbsp chopped coriander 2 tbsp mango chutney Method Preheat the oven to 200C/400F/Gas 6.Cut a 6cm/2½in piece of squash and peel, then cut into four 15mm/¾in thick slices and set aside. Cut another piece (about 300g/10½oz), peel and cut into 1cm/½in cubes.Season the chicken breast with salt and black pepper.Heat a frying pan until hot. Add a knob of butter, the olive oil and the chicken breast skin-side down and fry on each side for 1-2 minutes, or until golden-brown. Add the squash slices and place in the oven for 15 minutes, or until both are cooked through.Meanwhile, heat a sauté pan until hot. Add the remaining butter and, when melted, cook the shallot, garlic and the cubes of squash. Cook for a couple of minutes.Stir in the sugar and cook until it starts to caramelise, then add a few tablespoons of water and the ginger, turmeric, fenugreek and black onion seeds. Cook for another couple of minutes.Add another 3-4 tablespoons of water and stir to combine, then add the chilli, coriander and a generous pinch of salt. Remove from the heat and stir in the mango chutney. To serve, place two slices of pumpkin on each plate, top with a chicken breast and then spoon some pickle alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut a 6cm/2½in piece of squash and peel, then cut into four 15mm/¾in thick slices and set aside. Cut another piece (about 300g/10½oz), peel and cut into 1cm/½in cubes. Cut a 6cm/2½in piece of squash and peel, then cut into four 15mm/¾in thick slices and set aside. Cut another piece (about 300g/10½oz), peel and cut into 1cm/½in cubes. Season the chicken breast with salt and black pepper. Season the chicken breast with salt and black pepper. Heat a frying pan until hot. Add a knob of butter, the olive oil and the chicken breast skin-side down and fry on each side for 1-2 minutes, or until golden-brown. Add the squash slices and place in the oven for 15 minutes, or until both are cooked through. Heat a frying pan until hot. Add a knob of butter, the olive oil and the chicken breast skin-side down and fry on each side for 1-2 minutes, or until golden-brown. Add the squash slices and place in the oven for 15 minutes, or until both are cooked through. Meanwhile, heat a sauté pan until hot. Add the remaining butter and, when melted, cook the shallot, garlic and the cubes of squash. Cook for a couple of minutes. Meanwhile, heat a sauté pan until hot. Add the remaining butter and, when melted, cook the shallot, garlic and the cubes of squash. Cook for a couple of minutes. Stir in the sugar and cook until it starts to caramelise, then add a few tablespoons of water and the ginger, turmeric, fenugreek and black onion seeds. Cook for another couple of minutes. Stir in the sugar and cook until it starts to caramelise, then add a few tablespoons of water and the ginger, turmeric, fenugreek and black onion seeds. Cook for another couple of minutes. Add another 3-4 tablespoons of water and stir to combine, then add the chilli, coriander and a generous pinch of salt. Remove from the heat and stir in the mango chutney. Add another 3-4 tablespoons of water and stir to combine, then add the chilli, coriander and a generous pinch of salt. Remove from the heat and stir in the mango chutney. To serve, place two slices of pumpkin on each plate, top with a chicken breast and then spoon some pickle alongside. To serve, place two slices of pumpkin on each plate, top with a chicken breast and then spoon some pickle alongside."
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} | 2b2b5b8e15bcf44d590530b669d3b0b6552309b4c8b771ecf811bcf7a7084dee | Pigeon breast with watercress purée and girolles recipe
An average of 3.0 out of 5 stars from 2 ratings A peppery watercress purée cuts through the richness of the pigeon perfectly, served with perky pickled girolles. 50g/1¾ oz small girolles 1 banana shallot, finely chopped50ml/2fl oz malt vinegar 1 tbsp brown sugar 50ml/2fl oz boiling water 4 tbsp olive oil ½ tsp Dijon mustard few thyme sprigs 50g/1¾ oz small girolles 1 banana shallot, finely chopped 50ml/2fl oz malt vinegar 1 tbsp brown sugar 50ml/2fl oz boiling water 4 tbsp olive oil ½ tsp Dijon mustard few thyme sprigs 4 pigeon breasts2 tbsp seasoned flour 1 free-range egg, beaten 50g/1¾ oz panko breadcrumbs 15g/½ oz unsalted butter 1 tbsp olive oil 1 tsp chopped thyme 1 garlic clove, smashed 4 pigeon breasts 2 tbsp seasoned flour 1 free-range egg, beaten 50g/1¾ oz panko breadcrumbs 15g/½ oz unsalted butter 1 tbsp olive oil 1 tsp chopped thyme 1 garlic clove, smashed 100g/3½ oz frozen peas 1 garlic clove 400g/14oz watercress, stems removed, some leaves reserved to garnish200ml/7oz chicken stock, hot50ml/2fl oz olive oil 100g/3½ oz frozen peas 1 garlic clove 400g/14oz watercress, stems removed, some leaves reserved to garnish 200ml/7oz chicken stock, hot 50ml/2fl oz olive oil Method To make the pickled girolles, soak the mushrooms and shallots in the vinegar, sugar, and boiling water for a few hours. In a small bowl whisk the oil, Dijon and thyme. Remove the girolles from the pickling liquor with a slotted spoon and stir them into the dressing. Meanwhile, to make the pigeon breast place the flour on a large plate. Put the egg in a shallow bowl and the panko breadcrumbs in another. Coat each pigeon breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture to coat well. Set aside.Add the butter, oil, thyme, and garlic to a large frying pan over medium-high heat. Add the pigeon breasts and fry for 2–3 minutes on both sides until crisp and golden on both sides and cooked to your liking. To make the watercress purée, blitz the peas, garlic, and watercress leaves using a food processor or stick blender. Add the hot stock and olive oil to the mix and blitz to create a smooth purée. Season to taste with salt and pepper. To serve, slice the pigeon breast. Pour the purée into shallow serving bowls, add the pickled mushrooms and shallots and top with the sliced pigeon breast. Garnish with a few watercress leaves. To make the pickled girolles, soak the mushrooms and shallots in the vinegar, sugar, and boiling water for a few hours. To make the pickled girolles, soak the mushrooms and shallots in the vinegar, sugar, and boiling water for a few hours. In a small bowl whisk the oil, Dijon and thyme. Remove the girolles from the pickling liquor with a slotted spoon and stir them into the dressing. In a small bowl whisk the oil, Dijon and thyme. Remove the girolles from the pickling liquor with a slotted spoon and stir them into the dressing. Meanwhile, to make the pigeon breast place the flour on a large plate. Put the egg in a shallow bowl and the panko breadcrumbs in another. Coat each pigeon breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture to coat well. Set aside. Meanwhile, to make the pigeon breast place the flour on a large plate. Put the egg in a shallow bowl and the panko breadcrumbs in another. Coat each pigeon breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture to coat well. Set aside. Add the butter, oil, thyme, and garlic to a large frying pan over medium-high heat. Add the pigeon breasts and fry for 2–3 minutes on both sides until crisp and golden on both sides and cooked to your liking. Add the butter, oil, thyme, and garlic to a large frying pan over medium-high heat. Add the pigeon breasts and fry for 2–3 minutes on both sides until crisp and golden on both sides and cooked to your liking. To make the watercress purée, blitz the peas, garlic, and watercress leaves using a food processor or stick blender. Add the hot stock and olive oil to the mix and blitz to create a smooth purée. Season to taste with salt and pepper. To make the watercress purée, blitz the peas, garlic, and watercress leaves using a food processor or stick blender. Add the hot stock and olive oil to the mix and blitz to create a smooth purée. Season to taste with salt and pepper. To serve, slice the pigeon breast. Pour the purée into shallow serving bowls, add the pickled mushrooms and shallots and top with the sliced pigeon breast. Garnish with a few watercress leaves. To serve, slice the pigeon breast. Pour the purée into shallow serving bowls, add the pickled mushrooms and shallots and top with the sliced pigeon breast. Garnish with a few watercress leaves. | {
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"title": "Pigeon breast with watercress purée and girolles recipe",
"content": "An average of 3.0 out of 5 stars from 2 ratings A peppery watercress purée cuts through the richness of the pigeon perfectly, served with perky pickled girolles. 50g/1¾ oz small girolles 1 banana shallot, finely chopped50ml/2fl oz malt vinegar 1 tbsp brown sugar 50ml/2fl oz boiling water 4 tbsp olive oil ½ tsp Dijon mustard few thyme sprigs 50g/1¾ oz small girolles 1 banana shallot, finely chopped 50ml/2fl oz malt vinegar 1 tbsp brown sugar 50ml/2fl oz boiling water 4 tbsp olive oil ½ tsp Dijon mustard few thyme sprigs 4 pigeon breasts2 tbsp seasoned flour 1 free-range egg, beaten 50g/1¾ oz panko breadcrumbs 15g/½ oz unsalted butter 1 tbsp olive oil 1 tsp chopped thyme 1 garlic clove, smashed 4 pigeon breasts 2 tbsp seasoned flour 1 free-range egg, beaten 50g/1¾ oz panko breadcrumbs 15g/½ oz unsalted butter 1 tbsp olive oil 1 tsp chopped thyme 1 garlic clove, smashed 100g/3½ oz frozen peas 1 garlic clove 400g/14oz watercress, stems removed, some leaves reserved to garnish200ml/7oz chicken stock, hot50ml/2fl oz olive oil 100g/3½ oz frozen peas 1 garlic clove 400g/14oz watercress, stems removed, some leaves reserved to garnish 200ml/7oz chicken stock, hot 50ml/2fl oz olive oil Method To make the pickled girolles, soak the mushrooms and shallots in the vinegar, sugar, and boiling water for a few hours. In a small bowl whisk the oil, Dijon and thyme. Remove the girolles from the pickling liquor with a slotted spoon and stir them into the dressing. Meanwhile, to make the pigeon breast place the flour on a large plate. Put the egg in a shallow bowl and the panko breadcrumbs in another. Coat each pigeon breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture to coat well. Set aside.Add the butter, oil, thyme, and garlic to a large frying pan over medium-high heat. Add the pigeon breasts and fry for 2–3 minutes on both sides until crisp and golden on both sides and cooked to your liking. To make the watercress purée, blitz the peas, garlic, and watercress leaves using a food processor or stick blender. Add the hot stock and olive oil to the mix and blitz to create a smooth purée. Season to taste with salt and pepper. To serve, slice the pigeon breast. Pour the purée into shallow serving bowls, add the pickled mushrooms and shallots and top with the sliced pigeon breast. Garnish with a few watercress leaves. To make the pickled girolles, soak the mushrooms and shallots in the vinegar, sugar, and boiling water for a few hours. To make the pickled girolles, soak the mushrooms and shallots in the vinegar, sugar, and boiling water for a few hours. In a small bowl whisk the oil, Dijon and thyme. Remove the girolles from the pickling liquor with a slotted spoon and stir them into the dressing. In a small bowl whisk the oil, Dijon and thyme. Remove the girolles from the pickling liquor with a slotted spoon and stir them into the dressing. Meanwhile, to make the pigeon breast place the flour on a large plate. Put the egg in a shallow bowl and the panko breadcrumbs in another. Coat each pigeon breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture to coat well. Set aside. Meanwhile, to make the pigeon breast place the flour on a large plate. Put the egg in a shallow bowl and the panko breadcrumbs in another. Coat each pigeon breast with the flour mixture and pat off any excess. Dip in the egg and then the breadcrumb mixture to coat well. Set aside. Add the butter, oil, thyme, and garlic to a large frying pan over medium-high heat. Add the pigeon breasts and fry for 2–3 minutes on both sides until crisp and golden on both sides and cooked to your liking. Add the butter, oil, thyme, and garlic to a large frying pan over medium-high heat. Add the pigeon breasts and fry for 2–3 minutes on both sides until crisp and golden on both sides and cooked to your liking. To make the watercress purée, blitz the peas, garlic, and watercress leaves using a food processor or stick blender. Add the hot stock and olive oil to the mix and blitz to create a smooth purée. Season to taste with salt and pepper. To make the watercress purée, blitz the peas, garlic, and watercress leaves using a food processor or stick blender. Add the hot stock and olive oil to the mix and blitz to create a smooth purée. Season to taste with salt and pepper. To serve, slice the pigeon breast. Pour the purée into shallow serving bowls, add the pickled mushrooms and shallots and top with the sliced pigeon breast. Garnish with a few watercress leaves. To serve, slice the pigeon breast. Pour the purée into shallow serving bowls, add the pickled mushrooms and shallots and top with the sliced pigeon breast. Garnish with a few watercress leaves."
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} | 39dbd4dec62637cd8296044355cfb3226b5d3664704acf6c5c846386112cee87 | Pan-fried duck breast with salsify and endive recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pan-fried_duck_breast_87839_16x9.jpg Pan-fried duck breast makes a decadent meal for two. Perfect for a weekend treat. 1 duck breasts, skin scored1 sprig fresh thyme2 tbsp runny honey 1 duck breasts, skin scored 1 sprig fresh thyme 2 tbsp runny honey 50g/1¾oz unsalted butter6 sticks salsify, peeled and cut into batons 2 red endives, 1 cut in half and 1 leaves separated2 green endives, 1 cut in half and 1 leaves separated1 blood orange, juice only200–300ml/7–10fl oz chicken stock 50g/1¾oz unsalted butter 6 sticks salsify, peeled and cut into batons 2 red endives, 1 cut in half and 1 leaves separated 2 green endives, 1 cut in half and 1 leaves separated 1 blood orange, juice only 200–300ml/7–10fl oz chicken stock 3 tbsp olive oil1 lemon, juice onlysalt and freshly ground black pepper 3 tbsp olive oil 1 lemon, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat a frying pan over a medium heat, once warm place the duck breast skin-side down with the thyme and render the fat for 5 minutes.Turn the duck over and place in the oven for 10–15 minutes. Once removed from the oven brush with the honey and leave to rest. To make the braised salsify and endive in an orange butter sauce, melt the butter in a sauté pan over a medium heat and fry the salsify and halved endives until golden-brown. Add the orange juice and chicken stock and cook for 8–10 minutes or until the vegetables are soft. To make the dressing, whisk the oil, lemon juice and salt and pepper together in a large bowl. Add the endive leaves and mix well to coat. Slice the rested duck breast. Divide the braised salsify and endives between two serving bowls, top with the sliced duck and finish with the dressed endive leaves. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a frying pan over a medium heat, once warm place the duck breast skin-side down with the thyme and render the fat for 5 minutes. Heat a frying pan over a medium heat, once warm place the duck breast skin-side down with the thyme and render the fat for 5 minutes. Turn the duck over and place in the oven for 10–15 minutes. Once removed from the oven brush with the honey and leave to rest. Turn the duck over and place in the oven for 10–15 minutes. Once removed from the oven brush with the honey and leave to rest. To make the braised salsify and endive in an orange butter sauce, melt the butter in a sauté pan over a medium heat and fry the salsify and halved endives until golden-brown. Add the orange juice and chicken stock and cook for 8–10 minutes or until the vegetables are soft. To make the braised salsify and endive in an orange butter sauce, melt the butter in a sauté pan over a medium heat and fry the salsify and halved endives until golden-brown. Add the orange juice and chicken stock and cook for 8–10 minutes or until the vegetables are soft. To make the dressing, whisk the oil, lemon juice and salt and pepper together in a large bowl. Add the endive leaves and mix well to coat. To make the dressing, whisk the oil, lemon juice and salt and pepper together in a large bowl. Add the endive leaves and mix well to coat. Slice the rested duck breast. Slice the rested duck breast. Divide the braised salsify and endives between two serving bowls, top with the sliced duck and finish with the dressed endive leaves. Divide the braised salsify and endives between two serving bowls, top with the sliced duck and finish with the dressed endive leaves. | {
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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/pan-fried_duck_breast_87839_16x9.jpg Pan-fried duck breast makes a decadent meal for two. Perfect for a weekend treat. 1 duck breasts, skin scored1 sprig fresh thyme2 tbsp runny honey 1 duck breasts, skin scored 1 sprig fresh thyme 2 tbsp runny honey 50g/1¾oz unsalted butter6 sticks salsify, peeled and cut into batons 2 red endives, 1 cut in half and 1 leaves separated2 green endives, 1 cut in half and 1 leaves separated1 blood orange, juice only200–300ml/7–10fl oz chicken stock 50g/1¾oz unsalted butter 6 sticks salsify, peeled and cut into batons 2 red endives, 1 cut in half and 1 leaves separated 2 green endives, 1 cut in half and 1 leaves separated 1 blood orange, juice only 200–300ml/7–10fl oz chicken stock 3 tbsp olive oil1 lemon, juice onlysalt and freshly ground black pepper 3 tbsp olive oil 1 lemon, juice only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat a frying pan over a medium heat, once warm place the duck breast skin-side down with the thyme and render the fat for 5 minutes.Turn the duck over and place in the oven for 10–15 minutes. Once removed from the oven brush with the honey and leave to rest. To make the braised salsify and endive in an orange butter sauce, melt the butter in a sauté pan over a medium heat and fry the salsify and halved endives until golden-brown. Add the orange juice and chicken stock and cook for 8–10 minutes or until the vegetables are soft. To make the dressing, whisk the oil, lemon juice and salt and pepper together in a large bowl. Add the endive leaves and mix well to coat. Slice the rested duck breast. Divide the braised salsify and endives between two serving bowls, top with the sliced duck and finish with the dressed endive leaves. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a frying pan over a medium heat, once warm place the duck breast skin-side down with the thyme and render the fat for 5 minutes. Heat a frying pan over a medium heat, once warm place the duck breast skin-side down with the thyme and render the fat for 5 minutes. Turn the duck over and place in the oven for 10–15 minutes. Once removed from the oven brush with the honey and leave to rest. Turn the duck over and place in the oven for 10–15 minutes. Once removed from the oven brush with the honey and leave to rest. To make the braised salsify and endive in an orange butter sauce, melt the butter in a sauté pan over a medium heat and fry the salsify and halved endives until golden-brown. Add the orange juice and chicken stock and cook for 8–10 minutes or until the vegetables are soft. To make the braised salsify and endive in an orange butter sauce, melt the butter in a sauté pan over a medium heat and fry the salsify and halved endives until golden-brown. Add the orange juice and chicken stock and cook for 8–10 minutes or until the vegetables are soft. To make the dressing, whisk the oil, lemon juice and salt and pepper together in a large bowl. Add the endive leaves and mix well to coat. To make the dressing, whisk the oil, lemon juice and salt and pepper together in a large bowl. Add the endive leaves and mix well to coat. Slice the rested duck breast. Slice the rested duck breast. Divide the braised salsify and endives between two serving bowls, top with the sliced duck and finish with the dressed endive leaves. Divide the braised salsify and endives between two serving bowls, top with the sliced duck and finish with the dressed endive leaves."
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} | 7d578389d42194e76d77ace8ed444351b5f46c57715d82d965f69a41bd815aab | Breast of lamb with broccoli, anchovy and caper dressing recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/breast_of_lamb_with_53662_16x9.jpg Lamb breast is a great make-ahead dinner where slow-cooking turns a cheap cut of meat into a luxury. 1 breast of lamb, boned2 tbsp chopped rosemarysalt and pepperoil, for frying2 banana shallots, sliced75g/2½oz button mushrooms, sliced150ml/5fl oz red wine 568ml/1 pint chicken stockplain flour, for dusting 1 breast of lamb, boned 2 tbsp chopped rosemary salt and pepper oil, for frying 2 banana shallots, sliced 75g/2½oz button mushrooms, sliced 150ml/5fl oz red wine 568ml/1 pint chicken stock plain flour, for dusting 75g/2½oz butter2 broccoli stalks, in quarterspinch salt 75g/2½oz butter 2 broccoli stalks, in quarters pinch salt 6 salted anchovies, chopped2 tbsp superfine capers, drained2 tbsp cabernet sauvignon vinegar6 tbsp extra virgin olive oil1 tbsp chopped mint1 tbsp chopped parsley1 tbsp chopped tarragon1 red chilli, finely choppedchopped celery leaves 6 salted anchovies, chopped 2 tbsp superfine capers, drained 2 tbsp cabernet sauvignon vinegar 6 tbsp extra virgin olive oil 1 tbsp chopped mint 1 tbsp chopped parsley 1 tbsp chopped tarragon 1 red chilli, finely chopped chopped celery leaves Method Preheat the oven to 140C/280F/Gas 1. Lay the breast of lamb out lengthways and score it using a sharp knife. Rub in the chopped rosemary and season with salt and pepper. Cut in half into two equal pieces. Roll each half tightly like a Swiss roll and tie with string. In a casserole pan, heat the oil. Add the shallots to the pan. Cook until caramelised. Add the mushrooms and then the wine and stock. Bring up to the boil and then turn down to a simmer. Heat a little more oil in another pan and fry the lamb rolls to brown all over, then add them to the stock. Place a lid on the top and put into the preheated oven to cook for three hours. Remove from the oven, transfer to a clean bowl and leave to cool to room temperature. Take out the lamb and carefully remove the string. Roll the lamb very tightly in cling film to keep their shape. Put them into the fridge to chill for eight hours. Pass the sauce through a fine sieve into a saucepan and cook over a medium heat to reduce the stock down to a sauce consistency. Keep it in the fridge until needed.When ready to serve, remove the clingfilm from the lamb and slice into discs and dust in a little flour. Heat some oil in a pan and fry until crisp and brown all over.For the broccoli, in a large pan, bring 150ml/5fl oz water and the butter up to the boil and add the broccoli stalks. Season with salt and cook until tender. The water and butter should emulsify to a lovely glaze. Mix all of the dressing ingredients together in a bowl and leave to the side. Reheat the lamb sauce and serve the lamb discs with the broccoli and dressing on the side. Preheat the oven to 140C/280F/Gas 1. Lay the breast of lamb out lengthways and score it using a sharp knife. Rub in the chopped rosemary and season with salt and pepper. Cut in half into two equal pieces. Roll each half tightly like a Swiss roll and tie with string. Preheat the oven to 140C/280F/Gas 1. Lay the breast of lamb out lengthways and score it using a sharp knife. Rub in the chopped rosemary and season with salt and pepper. Cut in half into two equal pieces. Roll each half tightly like a Swiss roll and tie with string. In a casserole pan, heat the oil. Add the shallots to the pan. Cook until caramelised. Add the mushrooms and then the wine and stock. Bring up to the boil and then turn down to a simmer. In a casserole pan, heat the oil. Add the shallots to the pan. Cook until caramelised. Add the mushrooms and then the wine and stock. Bring up to the boil and then turn down to a simmer. Heat a little more oil in another pan and fry the lamb rolls to brown all over, then add them to the stock. Place a lid on the top and put into the preheated oven to cook for three hours. Remove from the oven, transfer to a clean bowl and leave to cool to room temperature. Take out the lamb and carefully remove the string. Heat a little more oil in another pan and fry the lamb rolls to brown all over, then add them to the stock. Place a lid on the top and put into the preheated oven to cook for three hours. Remove from the oven, transfer to a clean bowl and leave to cool to room temperature. Take out the lamb and carefully remove the string. Roll the lamb very tightly in cling film to keep their shape. Put them into the fridge to chill for eight hours. Pass the sauce through a fine sieve into a saucepan and cook over a medium heat to reduce the stock down to a sauce consistency. Keep it in the fridge until needed. Roll the lamb very tightly in cling film to keep their shape. Put them into the fridge to chill for eight hours. Pass the sauce through a fine sieve into a saucepan and cook over a medium heat to reduce the stock down to a sauce consistency. Keep it in the fridge until needed. When ready to serve, remove the clingfilm from the lamb and slice into discs and dust in a little flour. Heat some oil in a pan and fry until crisp and brown all over. When ready to serve, remove the clingfilm from the lamb and slice into discs and dust in a little flour. Heat some oil in a pan and fry until crisp and brown all over. For the broccoli, in a large pan, bring 150ml/5fl oz water and the butter up to the boil and add the broccoli stalks. Season with salt and cook until tender. The water and butter should emulsify to a lovely glaze. For the broccoli, in a large pan, bring 150ml/5fl oz water and the butter up to the boil and add the broccoli stalks. Season with salt and cook until tender. The water and butter should emulsify to a lovely glaze. Mix all of the dressing ingredients together in a bowl and leave to the side. Reheat the lamb sauce and serve the lamb discs with the broccoli and dressing on the side. Mix all of the dressing ingredients together in a bowl and leave to the side. Reheat the lamb sauce and serve the lamb discs with the broccoli and dressing on the side. Recommended wines Vina Zorzal, Graciano; Minarete, Ribero del Duero; Pasico, Monastrell/Shiraz | {
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"title": "Breast of lamb with broccoli, anchovy and caper dressing recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/breast_of_lamb_with_53662_16x9.jpg Lamb breast is a great make-ahead dinner where slow-cooking turns a cheap cut of meat into a luxury. 1 breast of lamb, boned2 tbsp chopped rosemarysalt and pepperoil, for frying2 banana shallots, sliced75g/2½oz button mushrooms, sliced150ml/5fl oz red wine 568ml/1 pint chicken stockplain flour, for dusting 1 breast of lamb, boned 2 tbsp chopped rosemary salt and pepper oil, for frying 2 banana shallots, sliced 75g/2½oz button mushrooms, sliced 150ml/5fl oz red wine 568ml/1 pint chicken stock plain flour, for dusting 75g/2½oz butter2 broccoli stalks, in quarterspinch salt 75g/2½oz butter 2 broccoli stalks, in quarters pinch salt 6 salted anchovies, chopped2 tbsp superfine capers, drained2 tbsp cabernet sauvignon vinegar6 tbsp extra virgin olive oil1 tbsp chopped mint1 tbsp chopped parsley1 tbsp chopped tarragon1 red chilli, finely choppedchopped celery leaves 6 salted anchovies, chopped 2 tbsp superfine capers, drained 2 tbsp cabernet sauvignon vinegar 6 tbsp extra virgin olive oil 1 tbsp chopped mint 1 tbsp chopped parsley 1 tbsp chopped tarragon 1 red chilli, finely chopped chopped celery leaves Method Preheat the oven to 140C/280F/Gas 1. Lay the breast of lamb out lengthways and score it using a sharp knife. Rub in the chopped rosemary and season with salt and pepper. Cut in half into two equal pieces. Roll each half tightly like a Swiss roll and tie with string. In a casserole pan, heat the oil. Add the shallots to the pan. Cook until caramelised. Add the mushrooms and then the wine and stock. Bring up to the boil and then turn down to a simmer. Heat a little more oil in another pan and fry the lamb rolls to brown all over, then add them to the stock. Place a lid on the top and put into the preheated oven to cook for three hours. Remove from the oven, transfer to a clean bowl and leave to cool to room temperature. Take out the lamb and carefully remove the string. Roll the lamb very tightly in cling film to keep their shape. Put them into the fridge to chill for eight hours. Pass the sauce through a fine sieve into a saucepan and cook over a medium heat to reduce the stock down to a sauce consistency. Keep it in the fridge until needed.When ready to serve, remove the clingfilm from the lamb and slice into discs and dust in a little flour. Heat some oil in a pan and fry until crisp and brown all over.For the broccoli, in a large pan, bring 150ml/5fl oz water and the butter up to the boil and add the broccoli stalks. Season with salt and cook until tender. The water and butter should emulsify to a lovely glaze. Mix all of the dressing ingredients together in a bowl and leave to the side. Reheat the lamb sauce and serve the lamb discs with the broccoli and dressing on the side. Preheat the oven to 140C/280F/Gas 1. Lay the breast of lamb out lengthways and score it using a sharp knife. Rub in the chopped rosemary and season with salt and pepper. Cut in half into two equal pieces. Roll each half tightly like a Swiss roll and tie with string. Preheat the oven to 140C/280F/Gas 1. Lay the breast of lamb out lengthways and score it using a sharp knife. Rub in the chopped rosemary and season with salt and pepper. Cut in half into two equal pieces. Roll each half tightly like a Swiss roll and tie with string. In a casserole pan, heat the oil. Add the shallots to the pan. Cook until caramelised. Add the mushrooms and then the wine and stock. Bring up to the boil and then turn down to a simmer. In a casserole pan, heat the oil. Add the shallots to the pan. Cook until caramelised. Add the mushrooms and then the wine and stock. Bring up to the boil and then turn down to a simmer. Heat a little more oil in another pan and fry the lamb rolls to brown all over, then add them to the stock. Place a lid on the top and put into the preheated oven to cook for three hours. Remove from the oven, transfer to a clean bowl and leave to cool to room temperature. Take out the lamb and carefully remove the string. Heat a little more oil in another pan and fry the lamb rolls to brown all over, then add them to the stock. Place a lid on the top and put into the preheated oven to cook for three hours. Remove from the oven, transfer to a clean bowl and leave to cool to room temperature. Take out the lamb and carefully remove the string. Roll the lamb very tightly in cling film to keep their shape. Put them into the fridge to chill for eight hours. Pass the sauce through a fine sieve into a saucepan and cook over a medium heat to reduce the stock down to a sauce consistency. Keep it in the fridge until needed. Roll the lamb very tightly in cling film to keep their shape. Put them into the fridge to chill for eight hours. Pass the sauce through a fine sieve into a saucepan and cook over a medium heat to reduce the stock down to a sauce consistency. Keep it in the fridge until needed. When ready to serve, remove the clingfilm from the lamb and slice into discs and dust in a little flour. Heat some oil in a pan and fry until crisp and brown all over. When ready to serve, remove the clingfilm from the lamb and slice into discs and dust in a little flour. Heat some oil in a pan and fry until crisp and brown all over. For the broccoli, in a large pan, bring 150ml/5fl oz water and the butter up to the boil and add the broccoli stalks. Season with salt and cook until tender. The water and butter should emulsify to a lovely glaze. For the broccoli, in a large pan, bring 150ml/5fl oz water and the butter up to the boil and add the broccoli stalks. Season with salt and cook until tender. The water and butter should emulsify to a lovely glaze. Mix all of the dressing ingredients together in a bowl and leave to the side. Reheat the lamb sauce and serve the lamb discs with the broccoli and dressing on the side. Mix all of the dressing ingredients together in a bowl and leave to the side. Reheat the lamb sauce and serve the lamb discs with the broccoli and dressing on the side. Recommended wines Vina Zorzal, Graciano; Minarete, Ribero del Duero; Pasico, Monastrell/Shiraz"
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} | b8ab66dd996e0dd21c87c64e40927b237f3ef69e2981df029ad2bc66da03c36a | Pheasant breast with cauliflower purée and roast garlic recipe
An average of 5.0 out of 5 stars from 1 rating 55ml/2fl oz olive oil 1kg/2lb chicken wings 2 shallots, peeled and finely sliced 2 bay leaves 75ml/2½fl oz Madeira75ml/2½fl oz white wine 1.5 litres/2 pints chicken stock 55ml/2fl oz olive oil 1kg/2lb chicken wings 2 shallots, peeled and finely sliced 2 bay leaves 75ml/2½fl oz Madeira 75ml/2½fl oz white wine 1.5 litres/2 pints chicken stock 1 cauliflower, broken into florets 55g/2oz butter 2 shallots, peeled and finely sliced 4 tbsp double cream 1 cauliflower, broken into florets 55g/2oz butter 2 shallots, peeled and finely sliced 4 tbsp double cream 1 garlic bulb, cut in halfolive oil, for drizzling 1 garlic bulb, cut in half olive oil, for drizzling 4 pheasant breasts 4 pheasant breasts fresh thyme sprigs fresh thyme sprigs Method Preheat the oven to 180C/350F/Gas 4.To make the sauce, heat the oil in a large saucepan. Add the chicken wings and cook over a high heat until coloured all over. Pour off the excess oil and add the shallots and bay leaves and cook for two minutes.Add the Madeira and white wine, bring to the boil then reduce the heat and simmer until the liquid is reduced by half.Add the stock and bring back to the simmer for 1 hour, regularly skimming off any surface scum.Strain the sauce into a clean pan, return to the heat, bring back to the boil and skim again. To make the cauliflower purée, chop the cauliflower florets into small pieces.Melt a little butter in a large pan over a medium heat. Add the shallots and cauliflower and sweat until soft but not coloured.Transfer the mixture to a food processor. Blend the mixture while adding the cream slowly, until a smooth purée is formed.Place the purée in a small pan and keep warm.Meanwhile, place the garlic bulb halves cut-side down in an ovenproof non-stick frying pan. Drizzle over a little olive oil and place over a medium heat until the garlic begins to colour.Transfer to a hot oven and roast for 8-10 minutes.Meanwhile, heat an ovenproof frying pan. Add the pheasant breasts, flesh-side down and cook for one minute, or golden brown. Turn the pheasant breasts over and transfer the pan to the oven and roast for 5-6 minutes, or until cooked through. Remove the pheasant from the oven and leave to rest for 3-4 minutes.To serve, slice each pheasant breast and place on four individual serving plates. Garnish with the thyme sprigs and serve with the sauce, cauliflower purée and roast garlic. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To make the sauce, heat the oil in a large saucepan. Add the chicken wings and cook over a high heat until coloured all over. To make the sauce, heat the oil in a large saucepan. Add the chicken wings and cook over a high heat until coloured all over. Pour off the excess oil and add the shallots and bay leaves and cook for two minutes. Pour off the excess oil and add the shallots and bay leaves and cook for two minutes. Add the Madeira and white wine, bring to the boil then reduce the heat and simmer until the liquid is reduced by half. Add the Madeira and white wine, bring to the boil then reduce the heat and simmer until the liquid is reduced by half. Add the stock and bring back to the simmer for 1 hour, regularly skimming off any surface scum. Add the stock and bring back to the simmer for 1 hour, regularly skimming off any surface scum. Strain the sauce into a clean pan, return to the heat, bring back to the boil and skim again. Strain the sauce into a clean pan, return to the heat, bring back to the boil and skim again. To make the cauliflower purée, chop the cauliflower florets into small pieces. To make the cauliflower purée, chop the cauliflower florets into small pieces. Melt a little butter in a large pan over a medium heat. Add the shallots and cauliflower and sweat until soft but not coloured. Melt a little butter in a large pan over a medium heat. Add the shallots and cauliflower and sweat until soft but not coloured. Transfer the mixture to a food processor. Blend the mixture while adding the cream slowly, until a smooth purée is formed. Transfer the mixture to a food processor. Blend the mixture while adding the cream slowly, until a smooth purée is formed. Place the purée in a small pan and keep warm. Place the purée in a small pan and keep warm. Meanwhile, place the garlic bulb halves cut-side down in an ovenproof non-stick frying pan. Drizzle over a little olive oil and place over a medium heat until the garlic begins to colour. Meanwhile, place the garlic bulb halves cut-side down in an ovenproof non-stick frying pan. Drizzle over a little olive oil and place over a medium heat until the garlic begins to colour. Transfer to a hot oven and roast for 8-10 minutes. Transfer to a hot oven and roast for 8-10 minutes. Meanwhile, heat an ovenproof frying pan. Add the pheasant breasts, flesh-side down and cook for one minute, or golden brown. Turn the pheasant breasts over and transfer the pan to the oven and roast for 5-6 minutes, or until cooked through. Remove the pheasant from the oven and leave to rest for 3-4 minutes. Meanwhile, heat an ovenproof frying pan. Add the pheasant breasts, flesh-side down and cook for one minute, or golden brown. Turn the pheasant breasts over and transfer the pan to the oven and roast for 5-6 minutes, or until cooked through. Remove the pheasant from the oven and leave to rest for 3-4 minutes. To serve, slice each pheasant breast and place on four individual serving plates. Garnish with the thyme sprigs and serve with the sauce, cauliflower purée and roast garlic. To serve, slice each pheasant breast and place on four individual serving plates. Garnish with the thyme sprigs and serve with the sauce, cauliflower purée and roast garlic. | {
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"title": "Pheasant breast with cauliflower purée and roast garlic recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 55ml/2fl oz olive oil 1kg/2lb chicken wings 2 shallots, peeled and finely sliced 2 bay leaves 75ml/2½fl oz Madeira75ml/2½fl oz white wine 1.5 litres/2 pints chicken stock 55ml/2fl oz olive oil 1kg/2lb chicken wings 2 shallots, peeled and finely sliced 2 bay leaves 75ml/2½fl oz Madeira 75ml/2½fl oz white wine 1.5 litres/2 pints chicken stock 1 cauliflower, broken into florets 55g/2oz butter 2 shallots, peeled and finely sliced 4 tbsp double cream 1 cauliflower, broken into florets 55g/2oz butter 2 shallots, peeled and finely sliced 4 tbsp double cream 1 garlic bulb, cut in halfolive oil, for drizzling 1 garlic bulb, cut in half olive oil, for drizzling 4 pheasant breasts 4 pheasant breasts fresh thyme sprigs fresh thyme sprigs Method Preheat the oven to 180C/350F/Gas 4.To make the sauce, heat the oil in a large saucepan. Add the chicken wings and cook over a high heat until coloured all over. Pour off the excess oil and add the shallots and bay leaves and cook for two minutes.Add the Madeira and white wine, bring to the boil then reduce the heat and simmer until the liquid is reduced by half.Add the stock and bring back to the simmer for 1 hour, regularly skimming off any surface scum.Strain the sauce into a clean pan, return to the heat, bring back to the boil and skim again. To make the cauliflower purée, chop the cauliflower florets into small pieces.Melt a little butter in a large pan over a medium heat. Add the shallots and cauliflower and sweat until soft but not coloured.Transfer the mixture to a food processor. Blend the mixture while adding the cream slowly, until a smooth purée is formed.Place the purée in a small pan and keep warm.Meanwhile, place the garlic bulb halves cut-side down in an ovenproof non-stick frying pan. Drizzle over a little olive oil and place over a medium heat until the garlic begins to colour.Transfer to a hot oven and roast for 8-10 minutes.Meanwhile, heat an ovenproof frying pan. Add the pheasant breasts, flesh-side down and cook for one minute, or golden brown. Turn the pheasant breasts over and transfer the pan to the oven and roast for 5-6 minutes, or until cooked through. Remove the pheasant from the oven and leave to rest for 3-4 minutes.To serve, slice each pheasant breast and place on four individual serving plates. Garnish with the thyme sprigs and serve with the sauce, cauliflower purée and roast garlic. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To make the sauce, heat the oil in a large saucepan. Add the chicken wings and cook over a high heat until coloured all over. To make the sauce, heat the oil in a large saucepan. Add the chicken wings and cook over a high heat until coloured all over. Pour off the excess oil and add the shallots and bay leaves and cook for two minutes. Pour off the excess oil and add the shallots and bay leaves and cook for two minutes. Add the Madeira and white wine, bring to the boil then reduce the heat and simmer until the liquid is reduced by half. Add the Madeira and white wine, bring to the boil then reduce the heat and simmer until the liquid is reduced by half. Add the stock and bring back to the simmer for 1 hour, regularly skimming off any surface scum. Add the stock and bring back to the simmer for 1 hour, regularly skimming off any surface scum. Strain the sauce into a clean pan, return to the heat, bring back to the boil and skim again. Strain the sauce into a clean pan, return to the heat, bring back to the boil and skim again. To make the cauliflower purée, chop the cauliflower florets into small pieces. To make the cauliflower purée, chop the cauliflower florets into small pieces. Melt a little butter in a large pan over a medium heat. Add the shallots and cauliflower and sweat until soft but not coloured. Melt a little butter in a large pan over a medium heat. Add the shallots and cauliflower and sweat until soft but not coloured. Transfer the mixture to a food processor. Blend the mixture while adding the cream slowly, until a smooth purée is formed. Transfer the mixture to a food processor. Blend the mixture while adding the cream slowly, until a smooth purée is formed. Place the purée in a small pan and keep warm. Place the purée in a small pan and keep warm. Meanwhile, place the garlic bulb halves cut-side down in an ovenproof non-stick frying pan. Drizzle over a little olive oil and place over a medium heat until the garlic begins to colour. Meanwhile, place the garlic bulb halves cut-side down in an ovenproof non-stick frying pan. Drizzle over a little olive oil and place over a medium heat until the garlic begins to colour. Transfer to a hot oven and roast for 8-10 minutes. Transfer to a hot oven and roast for 8-10 minutes. Meanwhile, heat an ovenproof frying pan. Add the pheasant breasts, flesh-side down and cook for one minute, or golden brown. Turn the pheasant breasts over and transfer the pan to the oven and roast for 5-6 minutes, or until cooked through. Remove the pheasant from the oven and leave to rest for 3-4 minutes. Meanwhile, heat an ovenproof frying pan. Add the pheasant breasts, flesh-side down and cook for one minute, or golden brown. Turn the pheasant breasts over and transfer the pan to the oven and roast for 5-6 minutes, or until cooked through. Remove the pheasant from the oven and leave to rest for 3-4 minutes. To serve, slice each pheasant breast and place on four individual serving plates. Garnish with the thyme sprigs and serve with the sauce, cauliflower purée and roast garlic. To serve, slice each pheasant breast and place on four individual serving plates. Garnish with the thyme sprigs and serve with the sauce, cauliflower purée and roast garlic."
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"$oid": "68bad468eb3bdbfd0cc013ac"
} | dc2d0988488541d430dc33d170eeb9eca668c8a117993fb0e8044e8a1363de8f | Fried lamb breast recipe
An average of 0.0 out of 5 stars from 0 ratings Lamb breast is slow-cooked until it's very tender, then coated in breadcrumbs and deep-fried. Magnificent! oil, for frying2 lamb breasts, one the bone1 garlic bulb, cut in half horizontally2-3 sprigs thyme 4 banana shallots, chopped2 litres/3½ pints brown chicken stock 50g/1¾oz white wine vinegar50g/1¾oz sugar1 tsp fennel seeds1 banana shallot, sliced into rings 100g/3½oz flour6 medium free-range egg yolks, beaten100g/3½oz Japanese panko breadcrumbs oil, for frying 2 lamb breasts, one the bone 1 garlic bulb, cut in half horizontally 2-3 sprigs thyme 4 banana shallots, chopped 2 litres/3½ pints brown chicken stock 50g/1¾oz white wine vinegar 50g/1¾oz sugar 1 tsp fennel seeds 1 banana shallot, sliced into rings 100g/3½oz flour 6 medium free-range egg yolks, beaten 100g/3½oz Japanese panko breadcrumbs 2 medium free-range egg yolks30g/1oz anchovies½ tbsp Dijon mustard1 tbsp pickling liquor (from the shallots) 200ml/7fl oz rapeseed oil 50g/1¾oz baby leaf spinach 2 medium free-range egg yolks 30g/1oz anchovies ½ tbsp Dijon mustard 1 tbsp pickling liquor (from the shallots) 200ml/7fl oz rapeseed oil 50g/1¾oz baby leaf spinach Method For the spring lamb belly fritters, preheat the oven to 150C/300F/Gas 2.Heat a little oil in a large ovenproof frying pan and brown the lamb breasts. Add the garlic, thyme and the four chopped shallots and lightly colour. Pour in the chicken stock and place in the oven for three hours or until the meat is very tender.Line a terrine mould with cling film. Remove the meat from the pan. Pull the meat from the bones. Press the meat into the tin. Cover with cling film and place a weight on top to compress the meat. Leave overnight in the fridge.The next day, make a pickling liquor by boiling two teaspoons of water, the white wine vinegar, sugar and fennel seeds in a saucepan. Pour onto the sliced shallots rings and leave to cool. For the spinach and anchovy mayonnaise, in a food processor, blend the egg yolks, anchovies, mustard and the pickle liquor from the shallots. Then, with the motor running, slowly add the rapeseed oil in a thin steady stream until it emulsifies into a mayonnaise.Wash the spinach and pat dry using kitchen paper. For the spring lamb belly fritters, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Chop the cooked lamb breast into 2.5x8cm/1x3in rectangles. Coat the lamb in flour and pat off any excess. Dip into the beaten egg then dredge in the breadcrumbs, taking care to completely coat the lamb.Deep fry the fritters until crisp and golden-brown. Season with salt and pepper when they come out of the fryer.To serve, dress the spinach leaves with the pickled shallot rings and a little anchovy mayonnaise. Serve with the fritters and the remaining mayonnaise in a dipping bowl on the side. For the spring lamb belly fritters, preheat the oven to 150C/300F/Gas 2. For the spring lamb belly fritters, preheat the oven to 150C/300F/Gas 2. Heat a little oil in a large ovenproof frying pan and brown the lamb breasts. Add the garlic, thyme and the four chopped shallots and lightly colour. Pour in the chicken stock and place in the oven for three hours or until the meat is very tender. Heat a little oil in a large ovenproof frying pan and brown the lamb breasts. Add the garlic, thyme and the four chopped shallots and lightly colour. Pour in the chicken stock and place in the oven for three hours or until the meat is very tender. Line a terrine mould with cling film. Remove the meat from the pan. Pull the meat from the bones. Press the meat into the tin. Cover with cling film and place a weight on top to compress the meat. Leave overnight in the fridge. Line a terrine mould with cling film. Remove the meat from the pan. Pull the meat from the bones. Press the meat into the tin. Cover with cling film and place a weight on top to compress the meat. Leave overnight in the fridge. The next day, make a pickling liquor by boiling two teaspoons of water, the white wine vinegar, sugar and fennel seeds in a saucepan. Pour onto the sliced shallots rings and leave to cool. The next day, make a pickling liquor by boiling two teaspoons of water, the white wine vinegar, sugar and fennel seeds in a saucepan. Pour onto the sliced shallots rings and leave to cool. For the spinach and anchovy mayonnaise, in a food processor, blend the egg yolks, anchovies, mustard and the pickle liquor from the shallots. Then, with the motor running, slowly add the rapeseed oil in a thin steady stream until it emulsifies into a mayonnaise. For the spinach and anchovy mayonnaise, in a food processor, blend the egg yolks, anchovies, mustard and the pickle liquor from the shallots. Then, with the motor running, slowly add the rapeseed oil in a thin steady stream until it emulsifies into a mayonnaise. Wash the spinach and pat dry using kitchen paper. Wash the spinach and pat dry using kitchen paper. For the spring lamb belly fritters, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the spring lamb belly fritters, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Chop the cooked lamb breast into 2.5x8cm/1x3in rectangles. Coat the lamb in flour and pat off any excess. Dip into the beaten egg then dredge in the breadcrumbs, taking care to completely coat the lamb. Chop the cooked lamb breast into 2.5x8cm/1x3in rectangles. Coat the lamb in flour and pat off any excess. Dip into the beaten egg then dredge in the breadcrumbs, taking care to completely coat the lamb. Deep fry the fritters until crisp and golden-brown. Season with salt and pepper when they come out of the fryer. Deep fry the fritters until crisp and golden-brown. Season with salt and pepper when they come out of the fryer. To serve, dress the spinach leaves with the pickled shallot rings and a little anchovy mayonnaise. Serve with the fritters and the remaining mayonnaise in a dipping bowl on the side. To serve, dress the spinach leaves with the pickled shallot rings and a little anchovy mayonnaise. Serve with the fritters and the remaining mayonnaise in a dipping bowl on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spring_lamb_belly_42894",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fried lamb breast recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Lamb breast is slow-cooked until it's very tender, then coated in breadcrumbs and deep-fried. Magnificent! oil, for frying2 lamb breasts, one the bone1 garlic bulb, cut in half horizontally2-3 sprigs thyme 4 banana shallots, chopped2 litres/3½ pints brown chicken stock 50g/1¾oz white wine vinegar50g/1¾oz sugar1 tsp fennel seeds1 banana shallot, sliced into rings 100g/3½oz flour6 medium free-range egg yolks, beaten100g/3½oz Japanese panko breadcrumbs oil, for frying 2 lamb breasts, one the bone 1 garlic bulb, cut in half horizontally 2-3 sprigs thyme 4 banana shallots, chopped 2 litres/3½ pints brown chicken stock 50g/1¾oz white wine vinegar 50g/1¾oz sugar 1 tsp fennel seeds 1 banana shallot, sliced into rings 100g/3½oz flour 6 medium free-range egg yolks, beaten 100g/3½oz Japanese panko breadcrumbs 2 medium free-range egg yolks30g/1oz anchovies½ tbsp Dijon mustard1 tbsp pickling liquor (from the shallots) 200ml/7fl oz rapeseed oil 50g/1¾oz baby leaf spinach 2 medium free-range egg yolks 30g/1oz anchovies ½ tbsp Dijon mustard 1 tbsp pickling liquor (from the shallots) 200ml/7fl oz rapeseed oil 50g/1¾oz baby leaf spinach Method For the spring lamb belly fritters, preheat the oven to 150C/300F/Gas 2.Heat a little oil in a large ovenproof frying pan and brown the lamb breasts. Add the garlic, thyme and the four chopped shallots and lightly colour. Pour in the chicken stock and place in the oven for three hours or until the meat is very tender.Line a terrine mould with cling film. Remove the meat from the pan. Pull the meat from the bones. Press the meat into the tin. Cover with cling film and place a weight on top to compress the meat. Leave overnight in the fridge.The next day, make a pickling liquor by boiling two teaspoons of water, the white wine vinegar, sugar and fennel seeds in a saucepan. Pour onto the sliced shallots rings and leave to cool. For the spinach and anchovy mayonnaise, in a food processor, blend the egg yolks, anchovies, mustard and the pickle liquor from the shallots. Then, with the motor running, slowly add the rapeseed oil in a thin steady stream until it emulsifies into a mayonnaise.Wash the spinach and pat dry using kitchen paper. For the spring lamb belly fritters, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Chop the cooked lamb breast into 2.5x8cm/1x3in rectangles. Coat the lamb in flour and pat off any excess. Dip into the beaten egg then dredge in the breadcrumbs, taking care to completely coat the lamb.Deep fry the fritters until crisp and golden-brown. Season with salt and pepper when they come out of the fryer.To serve, dress the spinach leaves with the pickled shallot rings and a little anchovy mayonnaise. Serve with the fritters and the remaining mayonnaise in a dipping bowl on the side. For the spring lamb belly fritters, preheat the oven to 150C/300F/Gas 2. For the spring lamb belly fritters, preheat the oven to 150C/300F/Gas 2. Heat a little oil in a large ovenproof frying pan and brown the lamb breasts. Add the garlic, thyme and the four chopped shallots and lightly colour. Pour in the chicken stock and place in the oven for three hours or until the meat is very tender. Heat a little oil in a large ovenproof frying pan and brown the lamb breasts. Add the garlic, thyme and the four chopped shallots and lightly colour. Pour in the chicken stock and place in the oven for three hours or until the meat is very tender. Line a terrine mould with cling film. Remove the meat from the pan. Pull the meat from the bones. Press the meat into the tin. Cover with cling film and place a weight on top to compress the meat. Leave overnight in the fridge. Line a terrine mould with cling film. Remove the meat from the pan. Pull the meat from the bones. Press the meat into the tin. Cover with cling film and place a weight on top to compress the meat. Leave overnight in the fridge. The next day, make a pickling liquor by boiling two teaspoons of water, the white wine vinegar, sugar and fennel seeds in a saucepan. Pour onto the sliced shallots rings and leave to cool. The next day, make a pickling liquor by boiling two teaspoons of water, the white wine vinegar, sugar and fennel seeds in a saucepan. Pour onto the sliced shallots rings and leave to cool. For the spinach and anchovy mayonnaise, in a food processor, blend the egg yolks, anchovies, mustard and the pickle liquor from the shallots. Then, with the motor running, slowly add the rapeseed oil in a thin steady stream until it emulsifies into a mayonnaise. For the spinach and anchovy mayonnaise, in a food processor, blend the egg yolks, anchovies, mustard and the pickle liquor from the shallots. Then, with the motor running, slowly add the rapeseed oil in a thin steady stream until it emulsifies into a mayonnaise. Wash the spinach and pat dry using kitchen paper. Wash the spinach and pat dry using kitchen paper. For the spring lamb belly fritters, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the spring lamb belly fritters, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Chop the cooked lamb breast into 2.5x8cm/1x3in rectangles. Coat the lamb in flour and pat off any excess. Dip into the beaten egg then dredge in the breadcrumbs, taking care to completely coat the lamb. Chop the cooked lamb breast into 2.5x8cm/1x3in rectangles. Coat the lamb in flour and pat off any excess. Dip into the beaten egg then dredge in the breadcrumbs, taking care to completely coat the lamb. Deep fry the fritters until crisp and golden-brown. Season with salt and pepper when they come out of the fryer. Deep fry the fritters until crisp and golden-brown. Season with salt and pepper when they come out of the fryer. To serve, dress the spinach leaves with the pickled shallot rings and a little anchovy mayonnaise. Serve with the fritters and the remaining mayonnaise in a dipping bowl on the side. To serve, dress the spinach leaves with the pickled shallot rings and a little anchovy mayonnaise. Serve with the fritters and the remaining mayonnaise in a dipping bowl on the side."
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"$oid": "68bad469eb3bdbfd0cc013ad"
} | 846efbabec08a47292d77e902c49067df48f761924f1afd049ea220dea0e7428 | Mary's classic Caesar salad recipe
An average of 4.8 out of 5 stars from 4 ratings Making your own croûtons is a great way of using up stale bread. They are perfect in this simple Caesar salad. 3 tbsp olive oil2 slices of day-old white bread, crusts removed, cubed1 romaine lettuce heart, sliced 30g/1oz Parmesan cheese, shaved salt and freshly ground black pepper 3 tbsp olive oil 2 slices of day-old white bread, crusts removed, cubed 1 romaine lettuce heart, sliced 30g/1oz Parmesan cheese, shaved salt and freshly ground black pepper 6 tbsp light mayonnaise1½ tbsp Dijon mustard2 tbsp grated Parmesan cheese½ garlic clove, crusheda few drops of Worcestershire sauce 6 tbsp light mayonnaise 1½ tbsp Dijon mustard 2 tbsp grated Parmesan cheese ½ garlic clove, crushed a few drops of Worcestershire sauce Method Heat the olive oil in a non-stick frying pan, add the bread and fry over a high heat for 3–4 minutes until golden-brown. Remove with a slotted spoon, transfer to a bowl and season with salt and pepper. Put all the dressing ingredients in a bowl and beat together until smooth with 1–2 tablespoons water. Toss the romaine lettuce in the dressing and scatter with the toasted croûtons and grated Parmesan. Heat the olive oil in a non-stick frying pan, add the bread and fry over a high heat for 3–4 minutes until golden-brown. Remove with a slotted spoon, transfer to a bowl and season with salt and pepper. Heat the olive oil in a non-stick frying pan, add the bread and fry over a high heat for 3–4 minutes until golden-brown. Remove with a slotted spoon, transfer to a bowl and season with salt and pepper. Put all the dressing ingredients in a bowl and beat together until smooth with 1–2 tablespoons water. Put all the dressing ingredients in a bowl and beat together until smooth with 1–2 tablespoons water. Toss the romaine lettuce in the dressing and scatter with the toasted croûtons and grated Parmesan. Toss the romaine lettuce in the dressing and scatter with the toasted croûtons and grated Parmesan. Recipe tips The croûtons can be made in advance and stored in an airtight container for 2 days. The dressing will keep for 2–3 days in a sealed container in the fridge. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/marys_classic_caesar_72903",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mary's classic Caesar salad recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings Making your own croûtons is a great way of using up stale bread. They are perfect in this simple Caesar salad. 3 tbsp olive oil2 slices of day-old white bread, crusts removed, cubed1 romaine lettuce heart, sliced 30g/1oz Parmesan cheese, shaved salt and freshly ground black pepper 3 tbsp olive oil 2 slices of day-old white bread, crusts removed, cubed 1 romaine lettuce heart, sliced 30g/1oz Parmesan cheese, shaved salt and freshly ground black pepper 6 tbsp light mayonnaise1½ tbsp Dijon mustard2 tbsp grated Parmesan cheese½ garlic clove, crusheda few drops of Worcestershire sauce 6 tbsp light mayonnaise 1½ tbsp Dijon mustard 2 tbsp grated Parmesan cheese ½ garlic clove, crushed a few drops of Worcestershire sauce Method Heat the olive oil in a non-stick frying pan, add the bread and fry over a high heat for 3–4 minutes until golden-brown. Remove with a slotted spoon, transfer to a bowl and season with salt and pepper. Put all the dressing ingredients in a bowl and beat together until smooth with 1–2 tablespoons water. Toss the romaine lettuce in the dressing and scatter with the toasted croûtons and grated Parmesan. Heat the olive oil in a non-stick frying pan, add the bread and fry over a high heat for 3–4 minutes until golden-brown. Remove with a slotted spoon, transfer to a bowl and season with salt and pepper. Heat the olive oil in a non-stick frying pan, add the bread and fry over a high heat for 3–4 minutes until golden-brown. Remove with a slotted spoon, transfer to a bowl and season with salt and pepper. Put all the dressing ingredients in a bowl and beat together until smooth with 1–2 tablespoons water. Put all the dressing ingredients in a bowl and beat together until smooth with 1–2 tablespoons water. Toss the romaine lettuce in the dressing and scatter with the toasted croûtons and grated Parmesan. Toss the romaine lettuce in the dressing and scatter with the toasted croûtons and grated Parmesan. Recipe tips The croûtons can be made in advance and stored in an airtight container for 2 days. The dressing will keep for 2–3 days in a sealed container in the fridge."
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"$oid": "68bad469eb3bdbfd0cc013ae"
} | f45ef558c71be059dd925ddc72d47499bf8bf8a09961c5688a3483cea720ccd3 | Spatchcocked lemon and maple syrup-roasted chicken with Caesar salad recipe
Preheat the oven to 200C/400F/Gas 6.For the spatchcocked chicken, place the chicken, breast-side down, onto a chopping board. Using good kitchen scissors cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone. Place the chicken, breast-side down, onto a roasting tray and press it down as flat as possible. Once the chicken is flattened out, turn it breast side up in the roasting tray.Mix the maple syrup, lemon juice, mustard and thyme leaves in a bowl until well combined. Season the chicken, to taste, with salt and freshly ground black pepper then, using your hands, slather the maple syrup mixture over the skin of the chicken. Transfer the spatchcocked chicken to the oven to roast. At the same time, place the garlic bulb from the Caesar salad, in its foil, into the oven with the chicken for about 20 minutes, or until the garlic is very soft. Remove the garlic from the oven and set aside to cool. Continue to roast the chicken for a further 25 minutes, or until crisp, golden-brown and cooked through. (The chicken is cooked through when the juices run clear when a skewer is inserted into the thickest part of the chicken.) Remove the spatchcocked chicken from the oven and rest for 5-10 minutes before serving.When the garlic bulb is cool enough to handle, remove the foil and squeeze the roasted garlic into a small food processor.Add the white wine, Chardonnay vinegar, mustard, egg yolks, Worcestershire sauce and parmesan to the food processor and blend to a fine purée. Gradually add the rapeseed oil in a slow steady stream, blending continuously, until the dressing thickens and emulsifies. Season, to taste, with salt and freshly ground black pepper.Mix the bread cubes in a bowl with the olive oil, rosemary, salt and freshly ground black pepper until well coated. Fry the bread cubes, in batches, in a frying pan over a high heat for 2-3 minutes, turning frequently, until golden-brown and crisp.To serve, carve the chicken into pieces and divide among 4-6 plates. Mix the romaine lettuce with the hot crôutons and a drizzle of Caesar dressing, then pile immediately onto the plates alongside the chicken. Add more dressing to taste. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the spatchcocked chicken, place the chicken, breast-side down, onto a chopping board. Using good kitchen scissors cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone. Place the chicken, breast-side down, onto a roasting tray and press it down as flat as possible. Once the chicken is flattened out, turn it breast side up in the roasting tray. For the spatchcocked chicken, place the chicken, breast-side down, onto a chopping board. Using good kitchen scissors cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone. Place the chicken, breast-side down, onto a roasting tray and press it down as flat as possible. Once the chicken is flattened out, turn it breast side up in the roasting tray. Mix the maple syrup, lemon juice, mustard and thyme leaves in a bowl until well combined. Season the chicken, to taste, with salt and freshly ground black pepper then, using your hands, slather the maple syrup mixture over the skin of the chicken. Mix the maple syrup, lemon juice, mustard and thyme leaves in a bowl until well combined. Season the chicken, to taste, with salt and freshly ground black pepper then, using your hands, slather the maple syrup mixture over the skin of the chicken. Transfer the spatchcocked chicken to the oven to roast. At the same time, place the garlic bulb from the Caesar salad, in its foil, into the oven with the chicken for about 20 minutes, or until the garlic is very soft. Remove the garlic from the oven and set aside to cool. Continue to roast the chicken for a further 25 minutes, or until crisp, golden-brown and cooked through. (The chicken is cooked through when the juices run clear when a skewer is inserted into the thickest part of the chicken.) Remove the spatchcocked chicken from the oven and rest for 5-10 minutes before serving. Transfer the spatchcocked chicken to the oven to roast. At the same time, place the garlic bulb from the Caesar salad, in its foil, into the oven with the chicken for about 20 minutes, or until the garlic is very soft. Remove the garlic from the oven and set aside to cool. Continue to roast the chicken for a further 25 minutes, or until crisp, golden-brown and cooked through. (The chicken is cooked through when the juices run clear when a skewer is inserted into the thickest part of the chicken.) Remove the spatchcocked chicken from the oven and rest for 5-10 minutes before serving. When the garlic bulb is cool enough to handle, remove the foil and squeeze the roasted garlic into a small food processor. When the garlic bulb is cool enough to handle, remove the foil and squeeze the roasted garlic into a small food processor. Add the white wine, Chardonnay vinegar, mustard, egg yolks, Worcestershire sauce and parmesan to the food processor and blend to a fine purée. Gradually add the rapeseed oil in a slow steady stream, blending continuously, until the dressing thickens and emulsifies. Season, to taste, with salt and freshly ground black pepper. Add the white wine, Chardonnay vinegar, mustard, egg yolks, Worcestershire sauce and parmesan to the food processor and blend to a fine purée. Gradually add the rapeseed oil in a slow steady stream, blending continuously, until the dressing thickens and emulsifies. Season, to taste, with salt and freshly ground black pepper. Mix the bread cubes in a bowl with the olive oil, rosemary, salt and freshly ground black pepper until well coated. Fry the bread cubes, in batches, in a frying pan over a high heat for 2-3 minutes, turning frequently, until golden-brown and crisp. Mix the bread cubes in a bowl with the olive oil, rosemary, salt and freshly ground black pepper until well coated. Fry the bread cubes, in batches, in a frying pan over a high heat for 2-3 minutes, turning frequently, until golden-brown and crisp. To serve, carve the chicken into pieces and divide among 4-6 plates. Mix the romaine lettuce with the hot crôutons and a drizzle of Caesar dressing, then pile immediately onto the plates alongside the chicken. Add more dressing to taste. To serve, carve the chicken into pieces and divide among 4-6 plates. Mix the romaine lettuce with the hot crôutons and a drizzle of Caesar dressing, then pile immediately onto the plates alongside the chicken. Add more dressing to taste. | {
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"delivery_version": "v1.0",
"title": "Spatchcocked lemon and maple syrup-roasted chicken with Caesar salad recipe",
"content": "Preheat the oven to 200C/400F/Gas 6.For the spatchcocked chicken, place the chicken, breast-side down, onto a chopping board. Using good kitchen scissors cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone. Place the chicken, breast-side down, onto a roasting tray and press it down as flat as possible. Once the chicken is flattened out, turn it breast side up in the roasting tray.Mix the maple syrup, lemon juice, mustard and thyme leaves in a bowl until well combined. Season the chicken, to taste, with salt and freshly ground black pepper then, using your hands, slather the maple syrup mixture over the skin of the chicken. Transfer the spatchcocked chicken to the oven to roast. At the same time, place the garlic bulb from the Caesar salad, in its foil, into the oven with the chicken for about 20 minutes, or until the garlic is very soft. Remove the garlic from the oven and set aside to cool. Continue to roast the chicken for a further 25 minutes, or until crisp, golden-brown and cooked through. (The chicken is cooked through when the juices run clear when a skewer is inserted into the thickest part of the chicken.) Remove the spatchcocked chicken from the oven and rest for 5-10 minutes before serving.When the garlic bulb is cool enough to handle, remove the foil and squeeze the roasted garlic into a small food processor.Add the white wine, Chardonnay vinegar, mustard, egg yolks, Worcestershire sauce and parmesan to the food processor and blend to a fine purée. Gradually add the rapeseed oil in a slow steady stream, blending continuously, until the dressing thickens and emulsifies. Season, to taste, with salt and freshly ground black pepper.Mix the bread cubes in a bowl with the olive oil, rosemary, salt and freshly ground black pepper until well coated. Fry the bread cubes, in batches, in a frying pan over a high heat for 2-3 minutes, turning frequently, until golden-brown and crisp.To serve, carve the chicken into pieces and divide among 4-6 plates. Mix the romaine lettuce with the hot crôutons and a drizzle of Caesar dressing, then pile immediately onto the plates alongside the chicken. Add more dressing to taste. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the spatchcocked chicken, place the chicken, breast-side down, onto a chopping board. Using good kitchen scissors cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone. Place the chicken, breast-side down, onto a roasting tray and press it down as flat as possible. Once the chicken is flattened out, turn it breast side up in the roasting tray. For the spatchcocked chicken, place the chicken, breast-side down, onto a chopping board. Using good kitchen scissors cut through the flesh and bone along both sides of the backbone from the tail end to the head end and completely remove the backbone. Place the chicken, breast-side down, onto a roasting tray and press it down as flat as possible. Once the chicken is flattened out, turn it breast side up in the roasting tray. Mix the maple syrup, lemon juice, mustard and thyme leaves in a bowl until well combined. Season the chicken, to taste, with salt and freshly ground black pepper then, using your hands, slather the maple syrup mixture over the skin of the chicken. Mix the maple syrup, lemon juice, mustard and thyme leaves in a bowl until well combined. Season the chicken, to taste, with salt and freshly ground black pepper then, using your hands, slather the maple syrup mixture over the skin of the chicken. Transfer the spatchcocked chicken to the oven to roast. At the same time, place the garlic bulb from the Caesar salad, in its foil, into the oven with the chicken for about 20 minutes, or until the garlic is very soft. Remove the garlic from the oven and set aside to cool. Continue to roast the chicken for a further 25 minutes, or until crisp, golden-brown and cooked through. (The chicken is cooked through when the juices run clear when a skewer is inserted into the thickest part of the chicken.) Remove the spatchcocked chicken from the oven and rest for 5-10 minutes before serving. Transfer the spatchcocked chicken to the oven to roast. At the same time, place the garlic bulb from the Caesar salad, in its foil, into the oven with the chicken for about 20 minutes, or until the garlic is very soft. Remove the garlic from the oven and set aside to cool. Continue to roast the chicken for a further 25 minutes, or until crisp, golden-brown and cooked through. (The chicken is cooked through when the juices run clear when a skewer is inserted into the thickest part of the chicken.) Remove the spatchcocked chicken from the oven and rest for 5-10 minutes before serving. When the garlic bulb is cool enough to handle, remove the foil and squeeze the roasted garlic into a small food processor. When the garlic bulb is cool enough to handle, remove the foil and squeeze the roasted garlic into a small food processor. Add the white wine, Chardonnay vinegar, mustard, egg yolks, Worcestershire sauce and parmesan to the food processor and blend to a fine purée. Gradually add the rapeseed oil in a slow steady stream, blending continuously, until the dressing thickens and emulsifies. Season, to taste, with salt and freshly ground black pepper. Add the white wine, Chardonnay vinegar, mustard, egg yolks, Worcestershire sauce and parmesan to the food processor and blend to a fine purée. Gradually add the rapeseed oil in a slow steady stream, blending continuously, until the dressing thickens and emulsifies. Season, to taste, with salt and freshly ground black pepper. Mix the bread cubes in a bowl with the olive oil, rosemary, salt and freshly ground black pepper until well coated. Fry the bread cubes, in batches, in a frying pan over a high heat for 2-3 minutes, turning frequently, until golden-brown and crisp. Mix the bread cubes in a bowl with the olive oil, rosemary, salt and freshly ground black pepper until well coated. Fry the bread cubes, in batches, in a frying pan over a high heat for 2-3 minutes, turning frequently, until golden-brown and crisp. To serve, carve the chicken into pieces and divide among 4-6 plates. Mix the romaine lettuce with the hot crôutons and a drizzle of Caesar dressing, then pile immediately onto the plates alongside the chicken. Add more dressing to taste. To serve, carve the chicken into pieces and divide among 4-6 plates. Mix the romaine lettuce with the hot crôutons and a drizzle of Caesar dressing, then pile immediately onto the plates alongside the chicken. Add more dressing to taste."
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} | 11cbc874907a995b8fb1a999cd5952c0b4b76142efcdaf6f87a30aeac743054d | Sesame chicken balls and watercress salad recipe
An average of 4.2 out of 5 stars from 6 ratings Take your chicken salad to the next level with delicious sesame and chicken balls. This makes a good post workout meal. 200g/7oz skinless chicken breast (or use turkey or white fish)½ tsp salt1 free-range egg yolk 100ml/3½fl oz double creamvegetable oil, for deep frying50g/1¾oz sesame seeds50g/1¾oz black sesame seeds50g/1¾oz sunflower seeds 200g/7oz skinless chicken breast (or use turkey or white fish) ½ tsp salt 1 free-range egg yolk 100ml/3½fl oz double cream vegetable oil, for deep frying 50g/1¾oz sesame seeds 50g/1¾oz black sesame seeds 50g/1¾oz sunflower seeds 80g/2¾oz watercress (or rocket)1 tsp French mustard1 lemon, zest and juice½ garlic clove, finely chopped or grated100ml/3½fl oz vegetable oil salt and freshly ground black pepper 80g/2¾oz watercress (or rocket) 1 tsp French mustard 1 lemon, zest and juice ½ garlic clove, finely chopped or grated 100ml/3½fl oz vegetable oil salt and freshly ground black pepper 80g/2¾oz watercress 6 radishes, 3 sliced, 3 quartered 6 breakfast radishes, 3 sliced, 3 quartered 80g/2¾oz watercress 6 radishes, 3 sliced, 3 quartered 6 breakfast radishes, 3 sliced, 3 quartered Method To make the chicken balls, place the chicken in a food processor and blend for a minute and then scrape down the sides. Add the salt, blend and then add the egg yolk. Slowly pour in the cream while blending. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix together the seeds in a bowl. Form a tablespoon of the chicken mixture into a ball and roll in the seeds until covered. Transfer to a plate and repeat with the remaining mixture. Deep fry the seeded chicken until golden-brown and cooked through. Drain on kitchen paper.To make the dressing, blend the watercress, mustard, lemon zest, 1 tablespoon of lemon juice, garlic and 1 tablespoon of water in a food processor. Slowly pour in the oil, pulsing until the mixture emulsifies. Season with salt and pepper to taste.To make the salad, place all of the ingredients into a large bowl, add some of the dressing and toss to coat. Finish with the lemon juice. Divide the remaining salad between plates, top with the leaves and chicken balls. To make the chicken balls, place the chicken in a food processor and blend for a minute and then scrape down the sides. Add the salt, blend and then add the egg yolk. Slowly pour in the cream while blending. To make the chicken balls, place the chicken in a food processor and blend for a minute and then scrape down the sides. Add the salt, blend and then add the egg yolk. Slowly pour in the cream while blending. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix together the seeds in a bowl. Form a tablespoon of the chicken mixture into a ball and roll in the seeds until covered. Transfer to a plate and repeat with the remaining mixture. Deep fry the seeded chicken until golden-brown and cooked through. Drain on kitchen paper. Mix together the seeds in a bowl. Form a tablespoon of the chicken mixture into a ball and roll in the seeds until covered. Transfer to a plate and repeat with the remaining mixture. Deep fry the seeded chicken until golden-brown and cooked through. Drain on kitchen paper. To make the dressing, blend the watercress, mustard, lemon zest, 1 tablespoon of lemon juice, garlic and 1 tablespoon of water in a food processor. Slowly pour in the oil, pulsing until the mixture emulsifies. Season with salt and pepper to taste. To make the dressing, blend the watercress, mustard, lemon zest, 1 tablespoon of lemon juice, garlic and 1 tablespoon of water in a food processor. Slowly pour in the oil, pulsing until the mixture emulsifies. Season with salt and pepper to taste. To make the salad, place all of the ingredients into a large bowl, add some of the dressing and toss to coat. Finish with the lemon juice. To make the salad, place all of the ingredients into a large bowl, add some of the dressing and toss to coat. Finish with the lemon juice. Divide the remaining salad between plates, top with the leaves and chicken balls. Divide the remaining salad between plates, top with the leaves and chicken balls. | {
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"title": "Sesame chicken balls and watercress salad recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings Take your chicken salad to the next level with delicious sesame and chicken balls. This makes a good post workout meal. 200g/7oz skinless chicken breast (or use turkey or white fish)½ tsp salt1 free-range egg yolk 100ml/3½fl oz double creamvegetable oil, for deep frying50g/1¾oz sesame seeds50g/1¾oz black sesame seeds50g/1¾oz sunflower seeds 200g/7oz skinless chicken breast (or use turkey or white fish) ½ tsp salt 1 free-range egg yolk 100ml/3½fl oz double cream vegetable oil, for deep frying 50g/1¾oz sesame seeds 50g/1¾oz black sesame seeds 50g/1¾oz sunflower seeds 80g/2¾oz watercress (or rocket)1 tsp French mustard1 lemon, zest and juice½ garlic clove, finely chopped or grated100ml/3½fl oz vegetable oil salt and freshly ground black pepper 80g/2¾oz watercress (or rocket) 1 tsp French mustard 1 lemon, zest and juice ½ garlic clove, finely chopped or grated 100ml/3½fl oz vegetable oil salt and freshly ground black pepper 80g/2¾oz watercress 6 radishes, 3 sliced, 3 quartered 6 breakfast radishes, 3 sliced, 3 quartered 80g/2¾oz watercress 6 radishes, 3 sliced, 3 quartered 6 breakfast radishes, 3 sliced, 3 quartered Method To make the chicken balls, place the chicken in a food processor and blend for a minute and then scrape down the sides. Add the salt, blend and then add the egg yolk. Slowly pour in the cream while blending. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix together the seeds in a bowl. Form a tablespoon of the chicken mixture into a ball and roll in the seeds until covered. Transfer to a plate and repeat with the remaining mixture. Deep fry the seeded chicken until golden-brown and cooked through. Drain on kitchen paper.To make the dressing, blend the watercress, mustard, lemon zest, 1 tablespoon of lemon juice, garlic and 1 tablespoon of water in a food processor. Slowly pour in the oil, pulsing until the mixture emulsifies. Season with salt and pepper to taste.To make the salad, place all of the ingredients into a large bowl, add some of the dressing and toss to coat. Finish with the lemon juice. Divide the remaining salad between plates, top with the leaves and chicken balls. To make the chicken balls, place the chicken in a food processor and blend for a minute and then scrape down the sides. Add the salt, blend and then add the egg yolk. Slowly pour in the cream while blending. To make the chicken balls, place the chicken in a food processor and blend for a minute and then scrape down the sides. Add the salt, blend and then add the egg yolk. Slowly pour in the cream while blending. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix together the seeds in a bowl. Form a tablespoon of the chicken mixture into a ball and roll in the seeds until covered. Transfer to a plate and repeat with the remaining mixture. Deep fry the seeded chicken until golden-brown and cooked through. Drain on kitchen paper. Mix together the seeds in a bowl. Form a tablespoon of the chicken mixture into a ball and roll in the seeds until covered. Transfer to a plate and repeat with the remaining mixture. Deep fry the seeded chicken until golden-brown and cooked through. Drain on kitchen paper. To make the dressing, blend the watercress, mustard, lemon zest, 1 tablespoon of lemon juice, garlic and 1 tablespoon of water in a food processor. Slowly pour in the oil, pulsing until the mixture emulsifies. Season with salt and pepper to taste. To make the dressing, blend the watercress, mustard, lemon zest, 1 tablespoon of lemon juice, garlic and 1 tablespoon of water in a food processor. Slowly pour in the oil, pulsing until the mixture emulsifies. Season with salt and pepper to taste. To make the salad, place all of the ingredients into a large bowl, add some of the dressing and toss to coat. Finish with the lemon juice. To make the salad, place all of the ingredients into a large bowl, add some of the dressing and toss to coat. Finish with the lemon juice. Divide the remaining salad between plates, top with the leaves and chicken balls. Divide the remaining salad between plates, top with the leaves and chicken balls."
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} | 326ebba93060f93daf53d481ec0fe70f7ca2291514684c6647d6a018aa14996d | Crispy chicken noodles with peanut dressing recipe
Crispy fish sauce chicken noodles An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/crispy_fish_sauce_93853_16x9.jpg This fresh, crunchy noodle salad is topped with crispy chicken thighs and an irresistible peanut sauce – quick, nutritious and super easy, this is one to add to your midweek meal rotation. Each serving provides 727 kcals, 43g protein, 70g carbohydrates (of which 9.8g sug-ars), 30g fat (of which 7.1g saturates), 4.4g fibre and 4.2g salt. 5 garlic cloves, roughly chopped2 tbsp fish sauce1 tbsp reduced salt soy sauce1kg/2lb 4oz chicken thighs, skin-on, bones removed (approx. 675g/1lb 8oz after bones removed)1 tbsp vegetable oil 5 garlic cloves, roughly chopped 2 tbsp fish sauce 1 tbsp reduced salt soy sauce 1kg/2lb 4oz chicken thighs, skin-on, bones removed (approx. 675g/1lb 8oz after bones removed) 1 tbsp vegetable oil 300g/10½oz rice vermicelli noodles 2 tsp toasted sesame oil2 carrots, peeled and cut into thin matchsticks1 head lettuce, roughly torn or chopped150g/5½oz sugar snap peas, sliced5 spring onions, thinly slicedsmall bunch mint, leaves roughly chopped1 red chilli, thinly sliced 300g/10½oz rice vermicelli noodles 2 tsp toasted sesame oil 2 carrots, peeled and cut into thin matchsticks 1 head lettuce, roughly torn or chopped 150g/5½oz sugar snap peas, sliced 5 spring onions, thinly sliced small bunch mint, leaves roughly chopped 1 red chilli, thinly sliced 3 tbsp crunchy peanut butter1 tbsp fish sauce 2 tsp soy sauce2 tsp honey1 red chilli, finely chopped200ml/7fl oz warm water 3 tbsp crunchy peanut butter 1 tbsp fish sauce 2 tsp soy sauce 2 tsp honey 1 red chilli, finely chopped 200ml/7fl oz warm water lime wedges lime wedges Method Start by marinating the chicken. Combine the garlic, fish sauce and soy sauce in a large bowl. Add the chicken pieces and give everything a good mix. Set aside to marinate for 10 minutes.Meanwhile, soak the noodles following packet instructions, gently pulling them apart as they soak. Drain the noodles and toss with the sesame oil to stop them sticking together.To cook the chicken, heat the oil in a non-stick frying pan over a low–medium heat. Add the chicken thighs (and their mariande) skin-side down, and cook for 7–8 minutes until the skin is crisp. Flip the chicken, cook for a further 3–4 minutes, then remove from the pan and transfer to a warm plate to rest. You can cut the chicken into slices to serve, or leave whole.Drain some of the excess fat from the pan and return to the heat. Add all of the dressing ingredients and whisk together. Cook gently for 3–4 minutes until the peanut butter has melted to create a glossy sauce.Pile the noodles onto a large serving platter, then top with the carrots, lettuce, sugar snap peas and spring onions. Lay the crispy chicken on the noodles and top with the mint, sliced chilli and peanut sauce. Serve with lime wedges. Start by marinating the chicken. Combine the garlic, fish sauce and soy sauce in a large bowl. Add the chicken pieces and give everything a good mix. Set aside to marinate for 10 minutes. Start by marinating the chicken. Combine the garlic, fish sauce and soy sauce in a large bowl. Add the chicken pieces and give everything a good mix. Set aside to marinate for 10 minutes. Meanwhile, soak the noodles following packet instructions, gently pulling them apart as they soak. Drain the noodles and toss with the sesame oil to stop them sticking together. Meanwhile, soak the noodles following packet instructions, gently pulling them apart as they soak. Drain the noodles and toss with the sesame oil to stop them sticking together. To cook the chicken, heat the oil in a non-stick frying pan over a low–medium heat. Add the chicken thighs (and their mariande) skin-side down, and cook for 7–8 minutes until the skin is crisp. Flip the chicken, cook for a further 3–4 minutes, then remove from the pan and transfer to a warm plate to rest. You can cut the chicken into slices to serve, or leave whole. To cook the chicken, heat the oil in a non-stick frying pan over a low–medium heat. Add the chicken thighs (and their mariande) skin-side down, and cook for 7–8 minutes until the skin is crisp. Flip the chicken, cook for a further 3–4 minutes, then remove from the pan and transfer to a warm plate to rest. You can cut the chicken into slices to serve, or leave whole. Drain some of the excess fat from the pan and return to the heat. Add all of the dressing ingredients and whisk together. Cook gently for 3–4 minutes until the peanut butter has melted to create a glossy sauce. Drain some of the excess fat from the pan and return to the heat. Add all of the dressing ingredients and whisk together. Cook gently for 3–4 minutes until the peanut butter has melted to create a glossy sauce. Pile the noodles onto a large serving platter, then top with the carrots, lettuce, sugar snap peas and spring onions. Lay the crispy chicken on the noodles and top with the mint, sliced chilli and peanut sauce. Serve with lime wedges. Pile the noodles onto a large serving platter, then top with the carrots, lettuce, sugar snap peas and spring onions. Lay the crispy chicken on the noodles and top with the mint, sliced chilli and peanut sauce. Serve with lime wedges. | {
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"title": "Crispy chicken noodles with peanut dressing recipe",
"content": "Crispy fish sauce chicken noodles An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/crispy_fish_sauce_93853_16x9.jpg This fresh, crunchy noodle salad is topped with crispy chicken thighs and an irresistible peanut sauce – quick, nutritious and super easy, this is one to add to your midweek meal rotation. Each serving provides 727 kcals, 43g protein, 70g carbohydrates (of which 9.8g sug-ars), 30g fat (of which 7.1g saturates), 4.4g fibre and 4.2g salt. 5 garlic cloves, roughly chopped2 tbsp fish sauce1 tbsp reduced salt soy sauce1kg/2lb 4oz chicken thighs, skin-on, bones removed (approx. 675g/1lb 8oz after bones removed)1 tbsp vegetable oil 5 garlic cloves, roughly chopped 2 tbsp fish sauce 1 tbsp reduced salt soy sauce 1kg/2lb 4oz chicken thighs, skin-on, bones removed (approx. 675g/1lb 8oz after bones removed) 1 tbsp vegetable oil 300g/10½oz rice vermicelli noodles 2 tsp toasted sesame oil2 carrots, peeled and cut into thin matchsticks1 head lettuce, roughly torn or chopped150g/5½oz sugar snap peas, sliced5 spring onions, thinly slicedsmall bunch mint, leaves roughly chopped1 red chilli, thinly sliced 300g/10½oz rice vermicelli noodles 2 tsp toasted sesame oil 2 carrots, peeled and cut into thin matchsticks 1 head lettuce, roughly torn or chopped 150g/5½oz sugar snap peas, sliced 5 spring onions, thinly sliced small bunch mint, leaves roughly chopped 1 red chilli, thinly sliced 3 tbsp crunchy peanut butter1 tbsp fish sauce 2 tsp soy sauce2 tsp honey1 red chilli, finely chopped200ml/7fl oz warm water 3 tbsp crunchy peanut butter 1 tbsp fish sauce 2 tsp soy sauce 2 tsp honey 1 red chilli, finely chopped 200ml/7fl oz warm water lime wedges lime wedges Method Start by marinating the chicken. Combine the garlic, fish sauce and soy sauce in a large bowl. Add the chicken pieces and give everything a good mix. Set aside to marinate for 10 minutes.Meanwhile, soak the noodles following packet instructions, gently pulling them apart as they soak. Drain the noodles and toss with the sesame oil to stop them sticking together.To cook the chicken, heat the oil in a non-stick frying pan over a low–medium heat. Add the chicken thighs (and their mariande) skin-side down, and cook for 7–8 minutes until the skin is crisp. Flip the chicken, cook for a further 3–4 minutes, then remove from the pan and transfer to a warm plate to rest. You can cut the chicken into slices to serve, or leave whole.Drain some of the excess fat from the pan and return to the heat. Add all of the dressing ingredients and whisk together. Cook gently for 3–4 minutes until the peanut butter has melted to create a glossy sauce.Pile the noodles onto a large serving platter, then top with the carrots, lettuce, sugar snap peas and spring onions. Lay the crispy chicken on the noodles and top with the mint, sliced chilli and peanut sauce. Serve with lime wedges. Start by marinating the chicken. Combine the garlic, fish sauce and soy sauce in a large bowl. Add the chicken pieces and give everything a good mix. Set aside to marinate for 10 minutes. Start by marinating the chicken. Combine the garlic, fish sauce and soy sauce in a large bowl. Add the chicken pieces and give everything a good mix. Set aside to marinate for 10 minutes. Meanwhile, soak the noodles following packet instructions, gently pulling them apart as they soak. Drain the noodles and toss with the sesame oil to stop them sticking together. Meanwhile, soak the noodles following packet instructions, gently pulling them apart as they soak. Drain the noodles and toss with the sesame oil to stop them sticking together. To cook the chicken, heat the oil in a non-stick frying pan over a low–medium heat. Add the chicken thighs (and their mariande) skin-side down, and cook for 7–8 minutes until the skin is crisp. Flip the chicken, cook for a further 3–4 minutes, then remove from the pan and transfer to a warm plate to rest. You can cut the chicken into slices to serve, or leave whole. To cook the chicken, heat the oil in a non-stick frying pan over a low–medium heat. Add the chicken thighs (and their mariande) skin-side down, and cook for 7–8 minutes until the skin is crisp. Flip the chicken, cook for a further 3–4 minutes, then remove from the pan and transfer to a warm plate to rest. You can cut the chicken into slices to serve, or leave whole. Drain some of the excess fat from the pan and return to the heat. Add all of the dressing ingredients and whisk together. Cook gently for 3–4 minutes until the peanut butter has melted to create a glossy sauce. Drain some of the excess fat from the pan and return to the heat. Add all of the dressing ingredients and whisk together. Cook gently for 3–4 minutes until the peanut butter has melted to create a glossy sauce. Pile the noodles onto a large serving platter, then top with the carrots, lettuce, sugar snap peas and spring onions. Lay the crispy chicken on the noodles and top with the mint, sliced chilli and peanut sauce. Serve with lime wedges. Pile the noodles onto a large serving platter, then top with the carrots, lettuce, sugar snap peas and spring onions. Lay the crispy chicken on the noodles and top with the mint, sliced chilli and peanut sauce. Serve with lime wedges."
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} | 1262521e75ea2597653de756d39ed85b21e30da1878f2cb7bd60b2e531dc240f | Roast chicken with artichoke chips and béarnaise recipe
An average of 4.0 out of 5 stars from 2 ratings Herbed roast chicken crown with garlicky braised chicken legs, artichoke chips and a rich béarnaise sauce. In other words, a real feast! 2 chicken legs 20 garlic cloves1 tarragon sprig1 parsley sprig2 bay leaves 150ml/5fl oz vermouth pinch nutmeg 6 celery sticks, roughly chopped 2 tbsp olive oil salt and freshly ground black pepper 2 chicken legs 20 garlic cloves 1 tarragon sprig 1 parsley sprig 2 bay leaves 150ml/5fl oz vermouth pinch nutmeg 6 celery sticks, roughly chopped 2 tbsp olive oil salt and freshly ground black pepper 1 chicken, legs removed 100g/3½ oz butter 2–3 tbsp chopped parsley1 tarragon sprig, leaves removed and chopped salt and freshly ground black pepper 1 chicken, legs removed 100g/3½ oz butter 2–3 tbsp chopped parsley 1 tarragon sprig, leaves removed and chopped salt and freshly ground black pepper 6 baby artichokes75g/2½oz plain flour salt and freshly ground black pepper 6 baby artichokes 75g/2½oz plain flour salt and freshly ground black pepper 250g/9oz butter150ml/5fl oz white wine 1 banana shallot, diced3 peppercorns 3 free-range eggs, yolk only 1 bunch tarragon 1 lemon, juice only 250g/9oz butter 150ml/5fl oz white wine 1 banana shallot, diced 3 peppercorns 3 free-range eggs, yolk only 1 bunch tarragon 1 lemon, juice only Method Preheat the oven to 160C/140C Fan/Gas 3.Season the chicken legs with salt and pepper and put in a casserole dish with the rest of the ingredients. Cover with the lid and bake for 90 minutes, until cooked through. Rub a little butter over the chicken crown and season with salt and pepper. Stuff the crown with the remaining butter and herbs and roast in the oven for 45 minutes, until cooked through. Leave to rest before slicing. Put the artichokes in a steaming basket over a pan of boiling water and cover. Steam, until the artichokes are tender. Remove the outer leaves and cut into fingers.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in). CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix the flour with the salt and pepper. Coat the artichoke fingers in the flour and deep fry, until golden.To make the béarnaise sauce, heat the butter in a pan until it turns brown. Leave to cool to room temperature.Heat the wine, shallot and peppercorns in a small saucepan for 2–3 minutes. Pour into a food processor and add the eggs, tarragon and lemon juice. Gradually add the browned butter whilst the machine is running, until well combined and silky.To serve, put the chicken onto plates with the artichoke chips and drizzle with the béarnaise sauce. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Season the chicken legs with salt and pepper and put in a casserole dish with the rest of the ingredients. Cover with the lid and bake for 90 minutes, until cooked through. Season the chicken legs with salt and pepper and put in a casserole dish with the rest of the ingredients. Cover with the lid and bake for 90 minutes, until cooked through. Rub a little butter over the chicken crown and season with salt and pepper. Stuff the crown with the remaining butter and herbs and roast in the oven for 45 minutes, until cooked through. Leave to rest before slicing. Rub a little butter over the chicken crown and season with salt and pepper. Stuff the crown with the remaining butter and herbs and roast in the oven for 45 minutes, until cooked through. Leave to rest before slicing. Put the artichokes in a steaming basket over a pan of boiling water and cover. Steam, until the artichokes are tender. Remove the outer leaves and cut into fingers. Put the artichokes in a steaming basket over a pan of boiling water and cover. Steam, until the artichokes are tender. Remove the outer leaves and cut into fingers. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour with the salt and pepper. Coat the artichoke fingers in the flour and deep fry, until golden. Mix the flour with the salt and pepper. Coat the artichoke fingers in the flour and deep fry, until golden. To make the béarnaise sauce, heat the butter in a pan until it turns brown. Leave to cool to room temperature. To make the béarnaise sauce, heat the butter in a pan until it turns brown. Leave to cool to room temperature. Heat the wine, shallot and peppercorns in a small saucepan for 2–3 minutes. Pour into a food processor and add the eggs, tarragon and lemon juice. Gradually add the browned butter whilst the machine is running, until well combined and silky. Heat the wine, shallot and peppercorns in a small saucepan for 2–3 minutes. Pour into a food processor and add the eggs, tarragon and lemon juice. Gradually add the browned butter whilst the machine is running, until well combined and silky. To serve, put the chicken onto plates with the artichoke chips and drizzle with the béarnaise sauce. To serve, put the chicken onto plates with the artichoke chips and drizzle with the béarnaise sauce. | {
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"title": "Roast chicken with artichoke chips and béarnaise recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Herbed roast chicken crown with garlicky braised chicken legs, artichoke chips and a rich béarnaise sauce. In other words, a real feast! 2 chicken legs 20 garlic cloves1 tarragon sprig1 parsley sprig2 bay leaves 150ml/5fl oz vermouth pinch nutmeg 6 celery sticks, roughly chopped 2 tbsp olive oil salt and freshly ground black pepper 2 chicken legs 20 garlic cloves 1 tarragon sprig 1 parsley sprig 2 bay leaves 150ml/5fl oz vermouth pinch nutmeg 6 celery sticks, roughly chopped 2 tbsp olive oil salt and freshly ground black pepper 1 chicken, legs removed 100g/3½ oz butter 2–3 tbsp chopped parsley1 tarragon sprig, leaves removed and chopped salt and freshly ground black pepper 1 chicken, legs removed 100g/3½ oz butter 2–3 tbsp chopped parsley 1 tarragon sprig, leaves removed and chopped salt and freshly ground black pepper 6 baby artichokes75g/2½oz plain flour salt and freshly ground black pepper 6 baby artichokes 75g/2½oz plain flour salt and freshly ground black pepper 250g/9oz butter150ml/5fl oz white wine 1 banana shallot, diced3 peppercorns 3 free-range eggs, yolk only 1 bunch tarragon 1 lemon, juice only 250g/9oz butter 150ml/5fl oz white wine 1 banana shallot, diced 3 peppercorns 3 free-range eggs, yolk only 1 bunch tarragon 1 lemon, juice only Method Preheat the oven to 160C/140C Fan/Gas 3.Season the chicken legs with salt and pepper and put in a casserole dish with the rest of the ingredients. Cover with the lid and bake for 90 minutes, until cooked through. Rub a little butter over the chicken crown and season with salt and pepper. Stuff the crown with the remaining butter and herbs and roast in the oven for 45 minutes, until cooked through. Leave to rest before slicing. Put the artichokes in a steaming basket over a pan of boiling water and cover. Steam, until the artichokes are tender. Remove the outer leaves and cut into fingers.Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in). CAUTION: Hot oil can be dangerous. Do not leave unattended.Mix the flour with the salt and pepper. Coat the artichoke fingers in the flour and deep fry, until golden.To make the béarnaise sauce, heat the butter in a pan until it turns brown. Leave to cool to room temperature.Heat the wine, shallot and peppercorns in a small saucepan for 2–3 minutes. Pour into a food processor and add the eggs, tarragon and lemon juice. Gradually add the browned butter whilst the machine is running, until well combined and silky.To serve, put the chicken onto plates with the artichoke chips and drizzle with the béarnaise sauce. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Season the chicken legs with salt and pepper and put in a casserole dish with the rest of the ingredients. Cover with the lid and bake for 90 minutes, until cooked through. Season the chicken legs with salt and pepper and put in a casserole dish with the rest of the ingredients. Cover with the lid and bake for 90 minutes, until cooked through. Rub a little butter over the chicken crown and season with salt and pepper. Stuff the crown with the remaining butter and herbs and roast in the oven for 45 minutes, until cooked through. Leave to rest before slicing. Rub a little butter over the chicken crown and season with salt and pepper. Stuff the crown with the remaining butter and herbs and roast in the oven for 45 minutes, until cooked through. Leave to rest before slicing. Put the artichokes in a steaming basket over a pan of boiling water and cover. Steam, until the artichokes are tender. Remove the outer leaves and cut into fingers. Put the artichokes in a steaming basket over a pan of boiling water and cover. Steam, until the artichokes are tender. Remove the outer leaves and cut into fingers. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in). CAUTION: Hot oil can be dangerous. Do not leave unattended. Mix the flour with the salt and pepper. Coat the artichoke fingers in the flour and deep fry, until golden. Mix the flour with the salt and pepper. Coat the artichoke fingers in the flour and deep fry, until golden. To make the béarnaise sauce, heat the butter in a pan until it turns brown. Leave to cool to room temperature. To make the béarnaise sauce, heat the butter in a pan until it turns brown. Leave to cool to room temperature. Heat the wine, shallot and peppercorns in a small saucepan for 2–3 minutes. Pour into a food processor and add the eggs, tarragon and lemon juice. Gradually add the browned butter whilst the machine is running, until well combined and silky. Heat the wine, shallot and peppercorns in a small saucepan for 2–3 minutes. Pour into a food processor and add the eggs, tarragon and lemon juice. Gradually add the browned butter whilst the machine is running, until well combined and silky. To serve, put the chicken onto plates with the artichoke chips and drizzle with the béarnaise sauce. To serve, put the chicken onto plates with the artichoke chips and drizzle with the béarnaise sauce."
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} | 354269b0d8c0944c6e6266a54b9d601164cdf315e191f4ccdf19ebfc907069af | Roast chicken legs with potatoes recipe
Roast chicken legs with potatoes, fennel and tomatoes An average of 4.6 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_legs_with_40931_16x9.jpg Roasting a tray of chicken legs never felt more like a fancy treat than in this classic Italian Theo Randall recipe that's easy to make and absolutely delicious. 2 fennel bulbs (or onions), trimmed and each cut into 8 wedges300g/10½oz Charlotte potatoes, peeled and cut into 5mm slices5 garlic cloves, unpeeled3 tbsp extra virgin olive oil2 large chicken legs (or any chicken pieces)1 tbsp thyme leaves100g/3½oz Datterini or cherry tomatoes, cut in halfsea salt and freshly ground black pepper 2 fennel bulbs (or onions), trimmed and each cut into 8 wedges 300g/10½oz Charlotte potatoes, peeled and cut into 5mm slices 5 garlic cloves, unpeeled 3 tbsp extra virgin olive oil 2 large chicken legs (or any chicken pieces) 1 tbsp thyme leaves 100g/3½oz Datterini or cherry tomatoes, cut in half sea salt and freshly ground black pepper 1 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint1 tbsp chopped fresh basil30g/1oz capers, chopped1 tsp Dijon mustard2–4 tbsp olive oil 1 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint 1 tbsp chopped fresh basil 30g/1oz capers, chopped 1 tsp Dijon mustard 2–4 tbsp olive oil Method To make the chicken, cook the fennel in a saucepan of boiling salted water for about 5 minutes until tender. Transfer the fennel, using a slotted spoon, to a bowl. Keep the water in the saucepan boiling. Add the potatoes and garlic to the boiling water and cook for about 8 minutes until tender. Drain and add to the bowl with the fennel. Heat 1 tablespoon of the oil in a flameproof casserole or ovenproof frying pan. Season the chicken legs with salt and pepper, then place them skin-side down in the pan. Cook for about 2 minutes until there is a little colour on the skin. Turn the chicken legs over and cook for another 2 minutes. Remove from the heat and take the chicken legs out of the casserole.Preheat the oven to 200C/180C Fan/Gas 6. Add the garlic, thyme and tomatoes to the fennel and potatoes in the bowl. Pour in the remaining olive oil and season with salt and pepper. Tip the mixture into the pan and spread out evenly. Cook over a low heat for about 5 minutes so the potatoes start to go slightly crispy. Place the chicken legs on top of the potato mixture. Add 2 tablespoons of water to the pan, transfer to the oven and cook for about 20 minutes until the chicken is thoroughly cooked. To make the salsa verde, place all of the ingredients in a bowl and mix to combine. Serve the chicken immediately, topped with the salsa verde. To make the chicken, cook the fennel in a saucepan of boiling salted water for about 5 minutes until tender. Transfer the fennel, using a slotted spoon, to a bowl. Keep the water in the saucepan boiling. Add the potatoes and garlic to the boiling water and cook for about 8 minutes until tender. Drain and add to the bowl with the fennel. To make the chicken, cook the fennel in a saucepan of boiling salted water for about 5 minutes until tender. Transfer the fennel, using a slotted spoon, to a bowl. Keep the water in the saucepan boiling. Add the potatoes and garlic to the boiling water and cook for about 8 minutes until tender. Drain and add to the bowl with the fennel. Heat 1 tablespoon of the oil in a flameproof casserole or ovenproof frying pan. Season the chicken legs with salt and pepper, then place them skin-side down in the pan. Cook for about 2 minutes until there is a little colour on the skin. Turn the chicken legs over and cook for another 2 minutes. Remove from the heat and take the chicken legs out of the casserole. Heat 1 tablespoon of the oil in a flameproof casserole or ovenproof frying pan. Season the chicken legs with salt and pepper, then place them skin-side down in the pan. Cook for about 2 minutes until there is a little colour on the skin. Turn the chicken legs over and cook for another 2 minutes. Remove from the heat and take the chicken legs out of the casserole. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add the garlic, thyme and tomatoes to the fennel and potatoes in the bowl. Pour in the remaining olive oil and season with salt and pepper. Tip the mixture into the pan and spread out evenly. Cook over a low heat for about 5 minutes so the potatoes start to go slightly crispy. Add the garlic, thyme and tomatoes to the fennel and potatoes in the bowl. Pour in the remaining olive oil and season with salt and pepper. Tip the mixture into the pan and spread out evenly. Cook over a low heat for about 5 minutes so the potatoes start to go slightly crispy. Place the chicken legs on top of the potato mixture. Add 2 tablespoons of water to the pan, transfer to the oven and cook for about 20 minutes until the chicken is thoroughly cooked. Place the chicken legs on top of the potato mixture. Add 2 tablespoons of water to the pan, transfer to the oven and cook for about 20 minutes until the chicken is thoroughly cooked. To make the salsa verde, place all of the ingredients in a bowl and mix to combine. Serve the chicken immediately, topped with the salsa verde. To make the salsa verde, place all of the ingredients in a bowl and mix to combine. Serve the chicken immediately, topped with the salsa verde. | {
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"title": "Roast chicken legs with potatoes recipe",
"content": "Roast chicken legs with potatoes, fennel and tomatoes An average of 4.6 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_legs_with_40931_16x9.jpg Roasting a tray of chicken legs never felt more like a fancy treat than in this classic Italian Theo Randall recipe that's easy to make and absolutely delicious. 2 fennel bulbs (or onions), trimmed and each cut into 8 wedges300g/10½oz Charlotte potatoes, peeled and cut into 5mm slices5 garlic cloves, unpeeled3 tbsp extra virgin olive oil2 large chicken legs (or any chicken pieces)1 tbsp thyme leaves100g/3½oz Datterini or cherry tomatoes, cut in halfsea salt and freshly ground black pepper 2 fennel bulbs (or onions), trimmed and each cut into 8 wedges 300g/10½oz Charlotte potatoes, peeled and cut into 5mm slices 5 garlic cloves, unpeeled 3 tbsp extra virgin olive oil 2 large chicken legs (or any chicken pieces) 1 tbsp thyme leaves 100g/3½oz Datterini or cherry tomatoes, cut in half sea salt and freshly ground black pepper 1 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint1 tbsp chopped fresh basil30g/1oz capers, chopped1 tsp Dijon mustard2–4 tbsp olive oil 1 tbsp chopped fresh flatleaf parsley 1 tbsp chopped fresh mint 1 tbsp chopped fresh basil 30g/1oz capers, chopped 1 tsp Dijon mustard 2–4 tbsp olive oil Method To make the chicken, cook the fennel in a saucepan of boiling salted water for about 5 minutes until tender. Transfer the fennel, using a slotted spoon, to a bowl. Keep the water in the saucepan boiling. Add the potatoes and garlic to the boiling water and cook for about 8 minutes until tender. Drain and add to the bowl with the fennel. Heat 1 tablespoon of the oil in a flameproof casserole or ovenproof frying pan. Season the chicken legs with salt and pepper, then place them skin-side down in the pan. Cook for about 2 minutes until there is a little colour on the skin. Turn the chicken legs over and cook for another 2 minutes. Remove from the heat and take the chicken legs out of the casserole.Preheat the oven to 200C/180C Fan/Gas 6. Add the garlic, thyme and tomatoes to the fennel and potatoes in the bowl. Pour in the remaining olive oil and season with salt and pepper. Tip the mixture into the pan and spread out evenly. Cook over a low heat for about 5 minutes so the potatoes start to go slightly crispy. Place the chicken legs on top of the potato mixture. Add 2 tablespoons of water to the pan, transfer to the oven and cook for about 20 minutes until the chicken is thoroughly cooked. To make the salsa verde, place all of the ingredients in a bowl and mix to combine. Serve the chicken immediately, topped with the salsa verde. To make the chicken, cook the fennel in a saucepan of boiling salted water for about 5 minutes until tender. Transfer the fennel, using a slotted spoon, to a bowl. Keep the water in the saucepan boiling. Add the potatoes and garlic to the boiling water and cook for about 8 minutes until tender. Drain and add to the bowl with the fennel. To make the chicken, cook the fennel in a saucepan of boiling salted water for about 5 minutes until tender. Transfer the fennel, using a slotted spoon, to a bowl. Keep the water in the saucepan boiling. Add the potatoes and garlic to the boiling water and cook for about 8 minutes until tender. Drain and add to the bowl with the fennel. Heat 1 tablespoon of the oil in a flameproof casserole or ovenproof frying pan. Season the chicken legs with salt and pepper, then place them skin-side down in the pan. Cook for about 2 minutes until there is a little colour on the skin. Turn the chicken legs over and cook for another 2 minutes. Remove from the heat and take the chicken legs out of the casserole. Heat 1 tablespoon of the oil in a flameproof casserole or ovenproof frying pan. Season the chicken legs with salt and pepper, then place them skin-side down in the pan. Cook for about 2 minutes until there is a little colour on the skin. Turn the chicken legs over and cook for another 2 minutes. Remove from the heat and take the chicken legs out of the casserole. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Add the garlic, thyme and tomatoes to the fennel and potatoes in the bowl. Pour in the remaining olive oil and season with salt and pepper. Tip the mixture into the pan and spread out evenly. Cook over a low heat for about 5 minutes so the potatoes start to go slightly crispy. Add the garlic, thyme and tomatoes to the fennel and potatoes in the bowl. Pour in the remaining olive oil and season with salt and pepper. Tip the mixture into the pan and spread out evenly. Cook over a low heat for about 5 minutes so the potatoes start to go slightly crispy. Place the chicken legs on top of the potato mixture. Add 2 tablespoons of water to the pan, transfer to the oven and cook for about 20 minutes until the chicken is thoroughly cooked. Place the chicken legs on top of the potato mixture. Add 2 tablespoons of water to the pan, transfer to the oven and cook for about 20 minutes until the chicken is thoroughly cooked. To make the salsa verde, place all of the ingredients in a bowl and mix to combine. Serve the chicken immediately, topped with the salsa verde. To make the salsa verde, place all of the ingredients in a bowl and mix to combine. Serve the chicken immediately, topped with the salsa verde."
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} | 0d7f4a34cca6791d444c6cbb5a13387f5312930879dc06091107291e2c7426c3 | Chicken liver tagliatelle with crispy onions recipe
An average of 4.8 out of 5 stars from 4 ratings This autumnal pasta dish is rich with slow braised onions and underrated chicken livers. Finished with crispy, garlicky onions and parmesan, it's big on texture as well as flavour. 75g/2½oz unsalted butter1 onion, thinly sliced2 sprigs fresh thyme, leaves removed 50ml/2fl oz red wine vinegar50ml/2fl oz balsamic vinegar 75g/2½oz unsalted butter 1 onion, thinly sliced 2 sprigs fresh thyme, leaves removed 50ml/2fl oz red wine vinegar 50ml/2fl oz balsamic vinegar 50g/1¾oz unsalted butter 400g/14oz chicken livers, cleaned, trimmed, and cut in half2 tbsp balsamic vinegar200ml/⅓pt chicken stock300g/10½oz gluten-free or wheat tagliatelle50g/1¾oz unsalted butter 50g/1¾oz unsalted butter 400g/14oz chicken livers, cleaned, trimmed, and cut in half 2 tbsp balsamic vinegar 200ml/⅓pt chicken stock 300g/10½oz gluten-free or wheat tagliatelle 50g/1¾oz unsalted butter 50g/1¾oz crispy onions2 cloves garlic, finely chopped2 tbsp parsley, chopped4 tbsp Parmesan, grated 50g/1¾oz crispy onions 2 cloves garlic, finely chopped 2 tbsp parsley, chopped 4 tbsp Parmesan, grated Method To make the braised onions, place a medium sauté pan over a medium heat and add the butter. Once melted, lower the heat and add the onion and thyme. Cook with the lid on for 30–40 minutes or until soft with no colour. Then stir in the vinegars and cook for a further 5 minutes. Set aside. To make the chicken liver tagliatelle, heat another medium pan over a medium heat and add the butter. Once hot and melted, add the chicken livers and sauté for 2–3 minutes, or until browned and just cooked through in the middle. Remove from the pan and set aside. Deglaze the pan with the vinegar and then add the onions and the stock and cook until the liquid has reduced by half. Meanwhile, cook the pasta to the packet instructions. When it's cooked, drain the tagliatelle and add it to the reduced sauce with the chicken livers. Toss until coated. Place the onions, garlic, parsley and Parmesan into a small bowl and mix.To serve, place the hot pasta in serving bowls and top with the crispy onion mix. To make the braised onions, place a medium sauté pan over a medium heat and add the butter. Once melted, lower the heat and add the onion and thyme. Cook with the lid on for 30–40 minutes or until soft with no colour. Then stir in the vinegars and cook for a further 5 minutes. Set aside. To make the braised onions, place a medium sauté pan over a medium heat and add the butter. Once melted, lower the heat and add the onion and thyme. Cook with the lid on for 30–40 minutes or until soft with no colour. Then stir in the vinegars and cook for a further 5 minutes. Set aside. To make the chicken liver tagliatelle, heat another medium pan over a medium heat and add the butter. Once hot and melted, add the chicken livers and sauté for 2–3 minutes, or until browned and just cooked through in the middle. Remove from the pan and set aside. Deglaze the pan with the vinegar and then add the onions and the stock and cook until the liquid has reduced by half. To make the chicken liver tagliatelle, heat another medium pan over a medium heat and add the butter. Once hot and melted, add the chicken livers and sauté for 2–3 minutes, or until browned and just cooked through in the middle. Remove from the pan and set aside. Deglaze the pan with the vinegar and then add the onions and the stock and cook until the liquid has reduced by half. Meanwhile, cook the pasta to the packet instructions. When it's cooked, drain the tagliatelle and add it to the reduced sauce with the chicken livers. Toss until coated. Meanwhile, cook the pasta to the packet instructions. When it's cooked, drain the tagliatelle and add it to the reduced sauce with the chicken livers. Toss until coated. Place the onions, garlic, parsley and Parmesan into a small bowl and mix. Place the onions, garlic, parsley and Parmesan into a small bowl and mix. To serve, place the hot pasta in serving bowls and top with the crispy onion mix. To serve, place the hot pasta in serving bowls and top with the crispy onion mix. | {
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"title": "Chicken liver tagliatelle with crispy onions recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings This autumnal pasta dish is rich with slow braised onions and underrated chicken livers. Finished with crispy, garlicky onions and parmesan, it's big on texture as well as flavour. 75g/2½oz unsalted butter1 onion, thinly sliced2 sprigs fresh thyme, leaves removed 50ml/2fl oz red wine vinegar50ml/2fl oz balsamic vinegar 75g/2½oz unsalted butter 1 onion, thinly sliced 2 sprigs fresh thyme, leaves removed 50ml/2fl oz red wine vinegar 50ml/2fl oz balsamic vinegar 50g/1¾oz unsalted butter 400g/14oz chicken livers, cleaned, trimmed, and cut in half2 tbsp balsamic vinegar200ml/⅓pt chicken stock300g/10½oz gluten-free or wheat tagliatelle50g/1¾oz unsalted butter 50g/1¾oz unsalted butter 400g/14oz chicken livers, cleaned, trimmed, and cut in half 2 tbsp balsamic vinegar 200ml/⅓pt chicken stock 300g/10½oz gluten-free or wheat tagliatelle 50g/1¾oz unsalted butter 50g/1¾oz crispy onions2 cloves garlic, finely chopped2 tbsp parsley, chopped4 tbsp Parmesan, grated 50g/1¾oz crispy onions 2 cloves garlic, finely chopped 2 tbsp parsley, chopped 4 tbsp Parmesan, grated Method To make the braised onions, place a medium sauté pan over a medium heat and add the butter. Once melted, lower the heat and add the onion and thyme. Cook with the lid on for 30–40 minutes or until soft with no colour. Then stir in the vinegars and cook for a further 5 minutes. Set aside. To make the chicken liver tagliatelle, heat another medium pan over a medium heat and add the butter. Once hot and melted, add the chicken livers and sauté for 2–3 minutes, or until browned and just cooked through in the middle. Remove from the pan and set aside. Deglaze the pan with the vinegar and then add the onions and the stock and cook until the liquid has reduced by half. Meanwhile, cook the pasta to the packet instructions. When it's cooked, drain the tagliatelle and add it to the reduced sauce with the chicken livers. Toss until coated. Place the onions, garlic, parsley and Parmesan into a small bowl and mix.To serve, place the hot pasta in serving bowls and top with the crispy onion mix. To make the braised onions, place a medium sauté pan over a medium heat and add the butter. Once melted, lower the heat and add the onion and thyme. Cook with the lid on for 30–40 minutes or until soft with no colour. Then stir in the vinegars and cook for a further 5 minutes. Set aside. To make the braised onions, place a medium sauté pan over a medium heat and add the butter. Once melted, lower the heat and add the onion and thyme. Cook with the lid on for 30–40 minutes or until soft with no colour. Then stir in the vinegars and cook for a further 5 minutes. Set aside. To make the chicken liver tagliatelle, heat another medium pan over a medium heat and add the butter. Once hot and melted, add the chicken livers and sauté for 2–3 minutes, or until browned and just cooked through in the middle. Remove from the pan and set aside. Deglaze the pan with the vinegar and then add the onions and the stock and cook until the liquid has reduced by half. To make the chicken liver tagliatelle, heat another medium pan over a medium heat and add the butter. Once hot and melted, add the chicken livers and sauté for 2–3 minutes, or until browned and just cooked through in the middle. Remove from the pan and set aside. Deglaze the pan with the vinegar and then add the onions and the stock and cook until the liquid has reduced by half. Meanwhile, cook the pasta to the packet instructions. When it's cooked, drain the tagliatelle and add it to the reduced sauce with the chicken livers. Toss until coated. Meanwhile, cook the pasta to the packet instructions. When it's cooked, drain the tagliatelle and add it to the reduced sauce with the chicken livers. Toss until coated. Place the onions, garlic, parsley and Parmesan into a small bowl and mix. Place the onions, garlic, parsley and Parmesan into a small bowl and mix. To serve, place the hot pasta in serving bowls and top with the crispy onion mix. To serve, place the hot pasta in serving bowls and top with the crispy onion mix."
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} | 0f9474419262d5717c8cde58ac699cf65e28ebf1b4186e7cd5e89461fc1ac498 | Chargrilled beef with cabbage and truffle mash recipe
Rub the beef with the oil and season with salt and pepper. Put in a sealable container with the thyme, rosemary and garlic. Rub the meat with the marinade. Seal the container and leave in the fridge for 1–2 hours.To make the sauce, heat the oil and gently cook the shallot until softened. Add the peppercorns and Port. Cook until reduced in volume by a third.Add the stock and simmer for 20 minutes, or until reduced to a sauce-like consistency. Pass through a sieve into a clean saucepan. Season and whisk in the butter. Add the truffle slices. For the pastry and mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Cut four 7cm/2½in-diameter circles from the pastry. Brush with the egg and bake for 10 minutes, or until golden brown. Heat the butter in a frying pan and cook the mushrooms until soft. Season to taste.For the cabbage, heat the oil in a clean saucepan and gently cook the cabbage until tender. Mix in the cream and season. Set aside.For the mashed potatoes, put the potatoes into a pan of cold, salted water and bring to the boil. Simmer for 15–20 minutes, or until cooked. Drain and put back into the pan to dry in the heat. Mash the potatoes. Heat the butter and cream in a saucepan. When hot, add to the potatoes with the milk. Mash and season. Take the beef out of the fridge and bring it to room temperature. Wipe away the marinade.Heat a griddle pan until very hot. Rub the beef with a little more oil and cook in the pan for a few minutes, then turn and cook for a few more minutes to make a criss-cross pattern. Turn the beef again, cook for a few minutes and repeat, until done to your liking. Remove from the pan and rest on a clean plate for 3–5 minutes.For the garnish, fry the thyme sprigs in the oil, or until crispy.To serve, place a large spoon of creamed cabbage in the centre of each serving plate. Spoon a generous amount of sauce around the cabbage. On top of the cabbage stack a pastry disc, then the mushrooms, then the beef. Garnish with a quenelle of chicken liver parfait and the crispy thyme and serve with the mashed potato. Rub the beef with the oil and season with salt and pepper. Put in a sealable container with the thyme, rosemary and garlic. Rub the meat with the marinade. Seal the container and leave in the fridge for 1–2 hours. Rub the beef with the oil and season with salt and pepper. Put in a sealable container with the thyme, rosemary and garlic. Rub the meat with the marinade. Seal the container and leave in the fridge for 1–2 hours. To make the sauce, heat the oil and gently cook the shallot until softened. Add the peppercorns and Port. Cook until reduced in volume by a third. To make the sauce, heat the oil and gently cook the shallot until softened. Add the peppercorns and Port. Cook until reduced in volume by a third. Add the stock and simmer for 20 minutes, or until reduced to a sauce-like consistency. Pass through a sieve into a clean saucepan. Season and whisk in the butter. Add the truffle slices. Add the stock and simmer for 20 minutes, or until reduced to a sauce-like consistency. Pass through a sieve into a clean saucepan. Season and whisk in the butter. Add the truffle slices. For the pastry and mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Cut four 7cm/2½in-diameter circles from the pastry. Brush with the egg and bake for 10 minutes, or until golden brown. For the pastry and mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Cut four 7cm/2½in-diameter circles from the pastry. Brush with the egg and bake for 10 minutes, or until golden brown. Heat the butter in a frying pan and cook the mushrooms until soft. Season to taste. Heat the butter in a frying pan and cook the mushrooms until soft. Season to taste. For the cabbage, heat the oil in a clean saucepan and gently cook the cabbage until tender. Mix in the cream and season. Set aside. For the cabbage, heat the oil in a clean saucepan and gently cook the cabbage until tender. Mix in the cream and season. Set aside. For the mashed potatoes, put the potatoes into a pan of cold, salted water and bring to the boil. Simmer for 15–20 minutes, or until cooked. Drain and put back into the pan to dry in the heat. For the mashed potatoes, put the potatoes into a pan of cold, salted water and bring to the boil. Simmer for 15–20 minutes, or until cooked. Drain and put back into the pan to dry in the heat. Mash the potatoes. Heat the butter and cream in a saucepan. When hot, add to the potatoes with the milk. Mash and season. Mash the potatoes. Heat the butter and cream in a saucepan. When hot, add to the potatoes with the milk. Mash and season. Take the beef out of the fridge and bring it to room temperature. Wipe away the marinade. Take the beef out of the fridge and bring it to room temperature. Wipe away the marinade. Heat a griddle pan until very hot. Rub the beef with a little more oil and cook in the pan for a few minutes, then turn and cook for a few more minutes to make a criss-cross pattern. Turn the beef again, cook for a few minutes and repeat, until done to your liking. Remove from the pan and rest on a clean plate for 3–5 minutes. Heat a griddle pan until very hot. Rub the beef with a little more oil and cook in the pan for a few minutes, then turn and cook for a few more minutes to make a criss-cross pattern. Turn the beef again, cook for a few minutes and repeat, until done to your liking. Remove from the pan and rest on a clean plate for 3–5 minutes. For the garnish, fry the thyme sprigs in the oil, or until crispy. For the garnish, fry the thyme sprigs in the oil, or until crispy. To serve, place a large spoon of creamed cabbage in the centre of each serving plate. Spoon a generous amount of sauce around the cabbage. On top of the cabbage stack a pastry disc, then the mushrooms, then the beef. Garnish with a quenelle of chicken liver parfait and the crispy thyme and serve with the mashed potato. To serve, place a large spoon of creamed cabbage in the centre of each serving plate. Spoon a generous amount of sauce around the cabbage. On top of the cabbage stack a pastry disc, then the mushrooms, then the beef. Garnish with a quenelle of chicken liver parfait and the crispy thyme and serve with the mashed potato. | {
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"title": "Chargrilled beef with cabbage and truffle mash recipe",
"content": "Rub the beef with the oil and season with salt and pepper. Put in a sealable container with the thyme, rosemary and garlic. Rub the meat with the marinade. Seal the container and leave in the fridge for 1–2 hours.To make the sauce, heat the oil and gently cook the shallot until softened. Add the peppercorns and Port. Cook until reduced in volume by a third.Add the stock and simmer for 20 minutes, or until reduced to a sauce-like consistency. Pass through a sieve into a clean saucepan. Season and whisk in the butter. Add the truffle slices. For the pastry and mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Cut four 7cm/2½in-diameter circles from the pastry. Brush with the egg and bake for 10 minutes, or until golden brown. Heat the butter in a frying pan and cook the mushrooms until soft. Season to taste.For the cabbage, heat the oil in a clean saucepan and gently cook the cabbage until tender. Mix in the cream and season. Set aside.For the mashed potatoes, put the potatoes into a pan of cold, salted water and bring to the boil. Simmer for 15–20 minutes, or until cooked. Drain and put back into the pan to dry in the heat. Mash the potatoes. Heat the butter and cream in a saucepan. When hot, add to the potatoes with the milk. Mash and season. Take the beef out of the fridge and bring it to room temperature. Wipe away the marinade.Heat a griddle pan until very hot. Rub the beef with a little more oil and cook in the pan for a few minutes, then turn and cook for a few more minutes to make a criss-cross pattern. Turn the beef again, cook for a few minutes and repeat, until done to your liking. Remove from the pan and rest on a clean plate for 3–5 minutes.For the garnish, fry the thyme sprigs in the oil, or until crispy.To serve, place a large spoon of creamed cabbage in the centre of each serving plate. Spoon a generous amount of sauce around the cabbage. On top of the cabbage stack a pastry disc, then the mushrooms, then the beef. Garnish with a quenelle of chicken liver parfait and the crispy thyme and serve with the mashed potato. Rub the beef with the oil and season with salt and pepper. Put in a sealable container with the thyme, rosemary and garlic. Rub the meat with the marinade. Seal the container and leave in the fridge for 1–2 hours. Rub the beef with the oil and season with salt and pepper. Put in a sealable container with the thyme, rosemary and garlic. Rub the meat with the marinade. Seal the container and leave in the fridge for 1–2 hours. To make the sauce, heat the oil and gently cook the shallot until softened. Add the peppercorns and Port. Cook until reduced in volume by a third. To make the sauce, heat the oil and gently cook the shallot until softened. Add the peppercorns and Port. Cook until reduced in volume by a third. Add the stock and simmer for 20 minutes, or until reduced to a sauce-like consistency. Pass through a sieve into a clean saucepan. Season and whisk in the butter. Add the truffle slices. Add the stock and simmer for 20 minutes, or until reduced to a sauce-like consistency. Pass through a sieve into a clean saucepan. Season and whisk in the butter. Add the truffle slices. For the pastry and mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Cut four 7cm/2½in-diameter circles from the pastry. Brush with the egg and bake for 10 minutes, or until golden brown. For the pastry and mushrooms, preheat the oven to 200C/180C Fan/Gas 6. Cut four 7cm/2½in-diameter circles from the pastry. Brush with the egg and bake for 10 minutes, or until golden brown. Heat the butter in a frying pan and cook the mushrooms until soft. Season to taste. Heat the butter in a frying pan and cook the mushrooms until soft. Season to taste. For the cabbage, heat the oil in a clean saucepan and gently cook the cabbage until tender. Mix in the cream and season. Set aside. For the cabbage, heat the oil in a clean saucepan and gently cook the cabbage until tender. Mix in the cream and season. Set aside. For the mashed potatoes, put the potatoes into a pan of cold, salted water and bring to the boil. Simmer for 15–20 minutes, or until cooked. Drain and put back into the pan to dry in the heat. For the mashed potatoes, put the potatoes into a pan of cold, salted water and bring to the boil. Simmer for 15–20 minutes, or until cooked. Drain and put back into the pan to dry in the heat. Mash the potatoes. Heat the butter and cream in a saucepan. When hot, add to the potatoes with the milk. Mash and season. Mash the potatoes. Heat the butter and cream in a saucepan. When hot, add to the potatoes with the milk. Mash and season. Take the beef out of the fridge and bring it to room temperature. Wipe away the marinade. Take the beef out of the fridge and bring it to room temperature. Wipe away the marinade. Heat a griddle pan until very hot. Rub the beef with a little more oil and cook in the pan for a few minutes, then turn and cook for a few more minutes to make a criss-cross pattern. Turn the beef again, cook for a few minutes and repeat, until done to your liking. Remove from the pan and rest on a clean plate for 3–5 minutes. Heat a griddle pan until very hot. Rub the beef with a little more oil and cook in the pan for a few minutes, then turn and cook for a few more minutes to make a criss-cross pattern. Turn the beef again, cook for a few minutes and repeat, until done to your liking. Remove from the pan and rest on a clean plate for 3–5 minutes. For the garnish, fry the thyme sprigs in the oil, or until crispy. For the garnish, fry the thyme sprigs in the oil, or until crispy. To serve, place a large spoon of creamed cabbage in the centre of each serving plate. Spoon a generous amount of sauce around the cabbage. On top of the cabbage stack a pastry disc, then the mushrooms, then the beef. Garnish with a quenelle of chicken liver parfait and the crispy thyme and serve with the mashed potato. To serve, place a large spoon of creamed cabbage in the centre of each serving plate. Spoon a generous amount of sauce around the cabbage. On top of the cabbage stack a pastry disc, then the mushrooms, then the beef. Garnish with a quenelle of chicken liver parfait and the crispy thyme and serve with the mashed potato."
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} | f388f0cb0e6528fc24c955713840ce4f9bf3776adb670098d2a9f6af281097c2 | Christmas pâté with pistachios recipe
An average of 5.0 out of 5 stars from 4 ratings A rich make-ahead pâté that's perfect party food or makes a great starter - delicious with pickled onions, toast and salad. Equipment: You will need a 1.5 litres/2½ pints terrine mould. 3 corn fed chicken breasts, skin removed100g/3½oz chicken livers180g/6oz pork belly, minced 1 tsp salt2 tsp freshly ground black pepper1 unwaxed lemon, zest only2 shallots, finely sliced2 sprigs lemon thyme, leaves picked50g/1¾oz pistachios, blanched20 thin slices streaky bacon 3 corn fed chicken breasts, skin removed 100g/3½oz chicken livers 180g/6oz pork belly, minced 1 tsp salt 2 tsp freshly ground black pepper 1 unwaxed lemon, zest only 2 shallots, finely sliced 2 sprigs lemon thyme, leaves picked 50g/1¾oz pistachios, blanched 20 thin slices streaky bacon Method Preheat the oven to 180C/350F/Gas 4.Cut each chicken breast into three big slices and set aside. Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios. Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon.Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould. Bake in the preheated oven for 1 hour 15 minutes.Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Cut each chicken breast into three big slices and set aside. Cut each chicken breast into three big slices and set aside. Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios. Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios. Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon. Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon. Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould. Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould. Bake in the preheated oven for 1 hour 15 minutes. Bake in the preheated oven for 1 hour 15 minutes. Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves. Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves. | {
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"delivery_version": "v1.0",
"title": "Christmas pâté with pistachios recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings A rich make-ahead pâté that's perfect party food or makes a great starter - delicious with pickled onions, toast and salad. Equipment: You will need a 1.5 litres/2½ pints terrine mould. 3 corn fed chicken breasts, skin removed100g/3½oz chicken livers180g/6oz pork belly, minced 1 tsp salt2 tsp freshly ground black pepper1 unwaxed lemon, zest only2 shallots, finely sliced2 sprigs lemon thyme, leaves picked50g/1¾oz pistachios, blanched20 thin slices streaky bacon 3 corn fed chicken breasts, skin removed 100g/3½oz chicken livers 180g/6oz pork belly, minced 1 tsp salt 2 tsp freshly ground black pepper 1 unwaxed lemon, zest only 2 shallots, finely sliced 2 sprigs lemon thyme, leaves picked 50g/1¾oz pistachios, blanched 20 thin slices streaky bacon Method Preheat the oven to 180C/350F/Gas 4.Cut each chicken breast into three big slices and set aside. Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios. Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon.Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould. Bake in the preheated oven for 1 hour 15 minutes.Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Cut each chicken breast into three big slices and set aside. Cut each chicken breast into three big slices and set aside. Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios. Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest, shallots, thyme leaves and pistachios. Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon. Line a terrine mould or loaf tin with the bacon, leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon. Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould. Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould. Bake in the preheated oven for 1 hour 15 minutes. Bake in the preheated oven for 1 hour 15 minutes. Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves. Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins, toast and salad leaves."
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} | 9d5b8e61266ed723fb4347ad62e0218a8a62b15f9b4fe39acb80904848db20d5 | Classic beef Wellington with a Madeira jus recipe
Tip the flour and salt into a large bowl, add the cubes of butter and rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs.Gradually stir in 150ml/5fl oz cold water, until the mixture comes together as a soft dough (you may not need all the water). Use your hands to pat the dough into a 2cm/¾in thick rectangular block.Roll out the dough onto a lightly floured work surface to a rectangle measuring about 30x20cm/12x8in. Sandwich the remaining block of butter between two pieces of greaseproof paper. Using a rolling pin, roll or bash it out to a rectangle measuring about 15x20cm/6x8in.Place the flattened butter into the centre of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it, then fold the other edge of the pastry over the butter to cover the other half, so that the two edges of pastry meet. Pinch together the top and bottom edges of the pastry to seal the butter inside. Fold the pastry in half lengthways, then turn the pastry 90 degrees to the right (a quarter-turn). Roll out the pastry again to a rectangle measuring about 30x20cm/12x8in. Fold the pastry as before, bringing each edge into the centre so that the edges meet, then folding in half lengthways, before giving the pastry a quarter-turn.Repeat the rolling and folding process once more, then wrap the pastry in cling film and chill in the fridge for 1 hour.For the beef Wellington, preheat the oven to 100C/80C Fan/Gas ½.Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides.Cut 4 large pieces of aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast for 1 hour. Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold.Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and tarragon and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll.Add a little more butter to the pan and fry the spinach for 1 minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside.Next, make the pancakes. Place the 2 whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon.Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter.Place the chicken liver pâté in a bowl and beat until smooth and soft.Increase the oven temperature to 230C/210C Fan/Gas 8.Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet).Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2½cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer.Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season with salt and pepper. Finally, peel the foil from the beef fillet and place it in the centre.Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings.Bake the beef Wellington for 20-25 minutes (for medium beef), or until the pastry has risen and is golden-brown. Leave to rest before serving. Meanwhile for the Madeira jus, heat a saucepan, once hot add the butter, once melted add the shallot and cook for 2-3 minutes. Deglaze with the Madeira and then add the stock. Cook until reduced by half.For the ceps, heat a large griddle pan until hot. Drizzle the oil over the mushrooms and place on the griddle pan. Cook on each side for 1-2 minutes.To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the Madeira sauce around the edge of the plates and garnish with the ceps. Tip the flour and salt into a large bowl, add the cubes of butter and rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Tip the flour and salt into a large bowl, add the cubes of butter and rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Gradually stir in 150ml/5fl oz cold water, until the mixture comes together as a soft dough (you may not need all the water). Use your hands to pat the dough into a 2cm/¾in thick rectangular block. Gradually stir in 150ml/5fl oz cold water, until the mixture comes together as a soft dough (you may not need all the water). Use your hands to pat the dough into a 2cm/¾in thick rectangular block. Roll out the dough onto a lightly floured work surface to a rectangle measuring about 30x20cm/12x8in. Sandwich the remaining block of butter between two pieces of greaseproof paper. Using a rolling pin, roll or bash it out to a rectangle measuring about 15x20cm/6x8in. Roll out the dough onto a lightly floured work surface to a rectangle measuring about 30x20cm/12x8in. Sandwich the remaining block of butter between two pieces of greaseproof paper. Using a rolling pin, roll or bash it out to a rectangle measuring about 15x20cm/6x8in. Place the flattened butter into the centre of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it, then fold the other edge of the pastry over the butter to cover the other half, so that the two edges of pastry meet. Pinch together the top and bottom edges of the pastry to seal the butter inside. Place the flattened butter into the centre of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it, then fold the other edge of the pastry over the butter to cover the other half, so that the two edges of pastry meet. Pinch together the top and bottom edges of the pastry to seal the butter inside. Fold the pastry in half lengthways, then turn the pastry 90 degrees to the right (a quarter-turn). Roll out the pastry again to a rectangle measuring about 30x20cm/12x8in. Fold the pastry in half lengthways, then turn the pastry 90 degrees to the right (a quarter-turn). Roll out the pastry again to a rectangle measuring about 30x20cm/12x8in. Fold the pastry as before, bringing each edge into the centre so that the edges meet, then folding in half lengthways, before giving the pastry a quarter-turn. Fold the pastry as before, bringing each edge into the centre so that the edges meet, then folding in half lengthways, before giving the pastry a quarter-turn. Repeat the rolling and folding process once more, then wrap the pastry in cling film and chill in the fridge for 1 hour. Repeat the rolling and folding process once more, then wrap the pastry in cling film and chill in the fridge for 1 hour. For the beef Wellington, preheat the oven to 100C/80C Fan/Gas ½. For the beef Wellington, preheat the oven to 100C/80C Fan/Gas ½. Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides. Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides. Cut 4 large pieces of aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast for 1 hour. Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold. Cut 4 large pieces of aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast for 1 hour. Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold. Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and tarragon and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll. Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and tarragon and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll. Add a little more butter to the pan and fry the spinach for 1 minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside. Add a little more butter to the pan and fry the spinach for 1 minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside. Next, make the pancakes. Place the 2 whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon. Next, make the pancakes. Place the 2 whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon. Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter. Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter. Place the chicken liver pâté in a bowl and beat until smooth and soft. Place the chicken liver pâté in a bowl and beat until smooth and soft. Increase the oven temperature to 230C/210C Fan/Gas 8. Increase the oven temperature to 230C/210C Fan/Gas 8. Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet). Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet). Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2½cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer. Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2½cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer. Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season with salt and pepper. Finally, peel the foil from the beef fillet and place it in the centre. Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season with salt and pepper. Finally, peel the foil from the beef fillet and place it in the centre. Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings. Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings. Bake the beef Wellington for 20-25 minutes (for medium beef), or until the pastry has risen and is golden-brown. Leave to rest before serving. Bake the beef Wellington for 20-25 minutes (for medium beef), or until the pastry has risen and is golden-brown. Leave to rest before serving. Meanwhile for the Madeira jus, heat a saucepan, once hot add the butter, once melted add the shallot and cook for 2-3 minutes. Deglaze with the Madeira and then add the stock. Cook until reduced by half. Meanwhile for the Madeira jus, heat a saucepan, once hot add the butter, once melted add the shallot and cook for 2-3 minutes. Deglaze with the Madeira and then add the stock. Cook until reduced by half. For the ceps, heat a large griddle pan until hot. Drizzle the oil over the mushrooms and place on the griddle pan. Cook on each side for 1-2 minutes. For the ceps, heat a large griddle pan until hot. Drizzle the oil over the mushrooms and place on the griddle pan. Cook on each side for 1-2 minutes. To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the Madeira sauce around the edge of the plates and garnish with the ceps. To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the Madeira sauce around the edge of the plates and garnish with the ceps. | {
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"title": "Classic beef Wellington with a Madeira jus recipe",
"content": "Tip the flour and salt into a large bowl, add the cubes of butter and rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs.Gradually stir in 150ml/5fl oz cold water, until the mixture comes together as a soft dough (you may not need all the water). Use your hands to pat the dough into a 2cm/¾in thick rectangular block.Roll out the dough onto a lightly floured work surface to a rectangle measuring about 30x20cm/12x8in. Sandwich the remaining block of butter between two pieces of greaseproof paper. Using a rolling pin, roll or bash it out to a rectangle measuring about 15x20cm/6x8in.Place the flattened butter into the centre of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it, then fold the other edge of the pastry over the butter to cover the other half, so that the two edges of pastry meet. Pinch together the top and bottom edges of the pastry to seal the butter inside. Fold the pastry in half lengthways, then turn the pastry 90 degrees to the right (a quarter-turn). Roll out the pastry again to a rectangle measuring about 30x20cm/12x8in. Fold the pastry as before, bringing each edge into the centre so that the edges meet, then folding in half lengthways, before giving the pastry a quarter-turn.Repeat the rolling and folding process once more, then wrap the pastry in cling film and chill in the fridge for 1 hour.For the beef Wellington, preheat the oven to 100C/80C Fan/Gas ½.Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides.Cut 4 large pieces of aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast for 1 hour. Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold.Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and tarragon and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll.Add a little more butter to the pan and fry the spinach for 1 minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside.Next, make the pancakes. Place the 2 whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon.Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter.Place the chicken liver pâté in a bowl and beat until smooth and soft.Increase the oven temperature to 230C/210C Fan/Gas 8.Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet).Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2½cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer.Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season with salt and pepper. Finally, peel the foil from the beef fillet and place it in the centre.Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings.Bake the beef Wellington for 20-25 minutes (for medium beef), or until the pastry has risen and is golden-brown. Leave to rest before serving. Meanwhile for the Madeira jus, heat a saucepan, once hot add the butter, once melted add the shallot and cook for 2-3 minutes. Deglaze with the Madeira and then add the stock. Cook until reduced by half.For the ceps, heat a large griddle pan until hot. Drizzle the oil over the mushrooms and place on the griddle pan. Cook on each side for 1-2 minutes.To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the Madeira sauce around the edge of the plates and garnish with the ceps. Tip the flour and salt into a large bowl, add the cubes of butter and rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Tip the flour and salt into a large bowl, add the cubes of butter and rub the butter into the flour using your fingertips, until the mixture resembles breadcrumbs. Gradually stir in 150ml/5fl oz cold water, until the mixture comes together as a soft dough (you may not need all the water). Use your hands to pat the dough into a 2cm/¾in thick rectangular block. Gradually stir in 150ml/5fl oz cold water, until the mixture comes together as a soft dough (you may not need all the water). Use your hands to pat the dough into a 2cm/¾in thick rectangular block. Roll out the dough onto a lightly floured work surface to a rectangle measuring about 30x20cm/12x8in. Sandwich the remaining block of butter between two pieces of greaseproof paper. Using a rolling pin, roll or bash it out to a rectangle measuring about 15x20cm/6x8in. Roll out the dough onto a lightly floured work surface to a rectangle measuring about 30x20cm/12x8in. Sandwich the remaining block of butter between two pieces of greaseproof paper. Using a rolling pin, roll or bash it out to a rectangle measuring about 15x20cm/6x8in. Place the flattened butter into the centre of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it, then fold the other edge of the pastry over the butter to cover the other half, so that the two edges of pastry meet. Pinch together the top and bottom edges of the pastry to seal the butter inside. Place the flattened butter into the centre of the rolled pastry. Fold one edge of the pastry over the butter to half-cover it, then fold the other edge of the pastry over the butter to cover the other half, so that the two edges of pastry meet. Pinch together the top and bottom edges of the pastry to seal the butter inside. Fold the pastry in half lengthways, then turn the pastry 90 degrees to the right (a quarter-turn). Roll out the pastry again to a rectangle measuring about 30x20cm/12x8in. Fold the pastry in half lengthways, then turn the pastry 90 degrees to the right (a quarter-turn). Roll out the pastry again to a rectangle measuring about 30x20cm/12x8in. Fold the pastry as before, bringing each edge into the centre so that the edges meet, then folding in half lengthways, before giving the pastry a quarter-turn. Fold the pastry as before, bringing each edge into the centre so that the edges meet, then folding in half lengthways, before giving the pastry a quarter-turn. Repeat the rolling and folding process once more, then wrap the pastry in cling film and chill in the fridge for 1 hour. Repeat the rolling and folding process once more, then wrap the pastry in cling film and chill in the fridge for 1 hour. For the beef Wellington, preheat the oven to 100C/80C Fan/Gas ½. For the beef Wellington, preheat the oven to 100C/80C Fan/Gas ½. Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides. Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides. Cut 4 large pieces of aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast for 1 hour. Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold. Cut 4 large pieces of aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast for 1 hour. Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold. Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and tarragon and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll. Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and tarragon and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll. Add a little more butter to the pan and fry the spinach for 1 minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside. Add a little more butter to the pan and fry the spinach for 1 minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside. Next, make the pancakes. Place the 2 whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon. Next, make the pancakes. Place the 2 whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon. Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter. Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter. Place the chicken liver pâté in a bowl and beat until smooth and soft. Place the chicken liver pâté in a bowl and beat until smooth and soft. Increase the oven temperature to 230C/210C Fan/Gas 8. Increase the oven temperature to 230C/210C Fan/Gas 8. Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet). Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet). Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2½cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer. Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2½cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer. Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season with salt and pepper. Finally, peel the foil from the beef fillet and place it in the centre. Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season with salt and pepper. Finally, peel the foil from the beef fillet and place it in the centre. Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings. Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings. Bake the beef Wellington for 20-25 minutes (for medium beef), or until the pastry has risen and is golden-brown. Leave to rest before serving. Bake the beef Wellington for 20-25 minutes (for medium beef), or until the pastry has risen and is golden-brown. Leave to rest before serving. Meanwhile for the Madeira jus, heat a saucepan, once hot add the butter, once melted add the shallot and cook for 2-3 minutes. Deglaze with the Madeira and then add the stock. Cook until reduced by half. Meanwhile for the Madeira jus, heat a saucepan, once hot add the butter, once melted add the shallot and cook for 2-3 minutes. Deglaze with the Madeira and then add the stock. Cook until reduced by half. For the ceps, heat a large griddle pan until hot. Drizzle the oil over the mushrooms and place on the griddle pan. Cook on each side for 1-2 minutes. For the ceps, heat a large griddle pan until hot. Drizzle the oil over the mushrooms and place on the griddle pan. Cook on each side for 1-2 minutes. To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the Madeira sauce around the edge of the plates and garnish with the ceps. To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the Madeira sauce around the edge of the plates and garnish with the ceps."
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} | 356819c915ee33eb24f5e8e27876851584aabcb5e5a1b0c5986e7130cf68a72d | Christmas porchetta recipe
An average of 5.0 out of 5 stars from 2 ratings This popular Italian Christmas dish of pork loin stuffed with herbs, dried fruit and mortadella makes a stunning centrepiece to a festive meal. 3kg/6lb 8oz pork loin, boned and butterflied (alternatively use pork belly or shoulder)salt and freshly ground black pepper2 lemons, zest only15g/½oz parmesan, grated175g/6oz pork mince175g/6oz chicken livers, roughly chopped150g/5½oz onions, finely chopped5g fresh sage, leaves picked and chopped8g fresh rosemary, leaves picked and chopped8g fresh thyme, leaves picked350g/12oz bread, soaked in 200ml/7fl oz water and broken into small pieces15g/½oz pine nuts30g/1oz sultanas6 slices mortadella with pistachios (about 200g/7oz)dash olive oil4 carrots1 onion250ml/9fl oz white wine70ml/2¼fl oz Vin Santo 3kg/6lb 8oz pork loin, boned and butterflied (alternatively use pork belly or shoulder) salt and freshly ground black pepper 2 lemons, zest only 15g/½oz parmesan, grated 175g/6oz pork mince 175g/6oz chicken livers, roughly chopped 150g/5½oz onions, finely chopped 5g fresh sage, leaves picked and chopped 8g fresh rosemary, leaves picked and chopped 8g fresh thyme, leaves picked 350g/12oz bread, soaked in 200ml/7fl oz water and broken into small pieces 15g/½oz pine nuts 30g/1oz sultanas 6 slices mortadella with pistachios (about 200g/7oz) dash olive oil 4 carrots 1 onion 250ml/9fl oz white wine 70ml/2¼fl oz Vin Santo 3 tbsp olive oil 1kg/2lb 4oz potatoes, peeled and cut into quarters, par-boiled4 sprigs fresh rosemary6 garlic cloves, skin on, smashed 3 tbsp olive oil 1kg/2lb 4oz potatoes, peeled and cut into quarters, par-boiled 4 sprigs fresh rosemary 6 garlic cloves, skin on, smashed Method Preheat the oven to 220C/450F/Gas 7. Season the pork with salt and pepper and rub it into the pork, along with the lemon zest.Place the parmesan, pork mince, chicken livers, onions, sage, rosemary, thyme, bread, pine nuts and sultanas, in a large bowl and mix.Spread the filling on top of the loin and roll onto one side. Cover with two slices of mortadella and then roll halfway along.Pull in the other side of the lion, add the rest of the filling, then press down and put on four slices of mortadella. Roll to secure and tie with kitchen string. Rub with olive oil and season with salt and pepper.Place the whole carrots and onion, the wine, Vin Santo and 125ml/4fl oz of water in the bottom of baking tray and place the pork on top.Cook in the oven for 30 minutes and then turn the oven down to 150C/300F/Gas 3 for three hours.For the rosemary and garlic sautéed potatoes, heat a large frying pan and add the oil. Once hot, add the potatoes and cook for a couple of minutes. Add the rosemary and garlic and cook until the potatoes are crisp and cooked through.To serve, place the pork and potatoes in the centre of the table and let people help themselves. Preheat the oven to 220C/450F/Gas 7. Season the pork with salt and pepper and rub it into the pork, along with the lemon zest. Preheat the oven to 220C/450F/Gas 7. Season the pork with salt and pepper and rub it into the pork, along with the lemon zest. Place the parmesan, pork mince, chicken livers, onions, sage, rosemary, thyme, bread, pine nuts and sultanas, in a large bowl and mix. Place the parmesan, pork mince, chicken livers, onions, sage, rosemary, thyme, bread, pine nuts and sultanas, in a large bowl and mix. Spread the filling on top of the loin and roll onto one side. Cover with two slices of mortadella and then roll halfway along. Spread the filling on top of the loin and roll onto one side. Cover with two slices of mortadella and then roll halfway along. Pull in the other side of the lion, add the rest of the filling, then press down and put on four slices of mortadella. Roll to secure and tie with kitchen string. Rub with olive oil and season with salt and pepper. Pull in the other side of the lion, add the rest of the filling, then press down and put on four slices of mortadella. Roll to secure and tie with kitchen string. Rub with olive oil and season with salt and pepper. Place the whole carrots and onion, the wine, Vin Santo and 125ml/4fl oz of water in the bottom of baking tray and place the pork on top. Place the whole carrots and onion, the wine, Vin Santo and 125ml/4fl oz of water in the bottom of baking tray and place the pork on top. Cook in the oven for 30 minutes and then turn the oven down to 150C/300F/Gas 3 for three hours. Cook in the oven for 30 minutes and then turn the oven down to 150C/300F/Gas 3 for three hours. For the rosemary and garlic sautéed potatoes, heat a large frying pan and add the oil. Once hot, add the potatoes and cook for a couple of minutes. Add the rosemary and garlic and cook until the potatoes are crisp and cooked through. For the rosemary and garlic sautéed potatoes, heat a large frying pan and add the oil. Once hot, add the potatoes and cook for a couple of minutes. Add the rosemary and garlic and cook until the potatoes are crisp and cooked through. To serve, place the pork and potatoes in the centre of the table and let people help themselves. To serve, place the pork and potatoes in the centre of the table and let people help themselves. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings This popular Italian Christmas dish of pork loin stuffed with herbs, dried fruit and mortadella makes a stunning centrepiece to a festive meal. 3kg/6lb 8oz pork loin, boned and butterflied (alternatively use pork belly or shoulder)salt and freshly ground black pepper2 lemons, zest only15g/½oz parmesan, grated175g/6oz pork mince175g/6oz chicken livers, roughly chopped150g/5½oz onions, finely chopped5g fresh sage, leaves picked and chopped8g fresh rosemary, leaves picked and chopped8g fresh thyme, leaves picked350g/12oz bread, soaked in 200ml/7fl oz water and broken into small pieces15g/½oz pine nuts30g/1oz sultanas6 slices mortadella with pistachios (about 200g/7oz)dash olive oil4 carrots1 onion250ml/9fl oz white wine70ml/2¼fl oz Vin Santo 3kg/6lb 8oz pork loin, boned and butterflied (alternatively use pork belly or shoulder) salt and freshly ground black pepper 2 lemons, zest only 15g/½oz parmesan, grated 175g/6oz pork mince 175g/6oz chicken livers, roughly chopped 150g/5½oz onions, finely chopped 5g fresh sage, leaves picked and chopped 8g fresh rosemary, leaves picked and chopped 8g fresh thyme, leaves picked 350g/12oz bread, soaked in 200ml/7fl oz water and broken into small pieces 15g/½oz pine nuts 30g/1oz sultanas 6 slices mortadella with pistachios (about 200g/7oz) dash olive oil 4 carrots 1 onion 250ml/9fl oz white wine 70ml/2¼fl oz Vin Santo 3 tbsp olive oil 1kg/2lb 4oz potatoes, peeled and cut into quarters, par-boiled4 sprigs fresh rosemary6 garlic cloves, skin on, smashed 3 tbsp olive oil 1kg/2lb 4oz potatoes, peeled and cut into quarters, par-boiled 4 sprigs fresh rosemary 6 garlic cloves, skin on, smashed Method Preheat the oven to 220C/450F/Gas 7. Season the pork with salt and pepper and rub it into the pork, along with the lemon zest.Place the parmesan, pork mince, chicken livers, onions, sage, rosemary, thyme, bread, pine nuts and sultanas, in a large bowl and mix.Spread the filling on top of the loin and roll onto one side. Cover with two slices of mortadella and then roll halfway along.Pull in the other side of the lion, add the rest of the filling, then press down and put on four slices of mortadella. Roll to secure and tie with kitchen string. Rub with olive oil and season with salt and pepper.Place the whole carrots and onion, the wine, Vin Santo and 125ml/4fl oz of water in the bottom of baking tray and place the pork on top.Cook in the oven for 30 minutes and then turn the oven down to 150C/300F/Gas 3 for three hours.For the rosemary and garlic sautéed potatoes, heat a large frying pan and add the oil. Once hot, add the potatoes and cook for a couple of minutes. Add the rosemary and garlic and cook until the potatoes are crisp and cooked through.To serve, place the pork and potatoes in the centre of the table and let people help themselves. Preheat the oven to 220C/450F/Gas 7. Season the pork with salt and pepper and rub it into the pork, along with the lemon zest. Preheat the oven to 220C/450F/Gas 7. Season the pork with salt and pepper and rub it into the pork, along with the lemon zest. Place the parmesan, pork mince, chicken livers, onions, sage, rosemary, thyme, bread, pine nuts and sultanas, in a large bowl and mix. Place the parmesan, pork mince, chicken livers, onions, sage, rosemary, thyme, bread, pine nuts and sultanas, in a large bowl and mix. Spread the filling on top of the loin and roll onto one side. Cover with two slices of mortadella and then roll halfway along. Spread the filling on top of the loin and roll onto one side. Cover with two slices of mortadella and then roll halfway along. Pull in the other side of the lion, add the rest of the filling, then press down and put on four slices of mortadella. Roll to secure and tie with kitchen string. Rub with olive oil and season with salt and pepper. Pull in the other side of the lion, add the rest of the filling, then press down and put on four slices of mortadella. Roll to secure and tie with kitchen string. Rub with olive oil and season with salt and pepper. Place the whole carrots and onion, the wine, Vin Santo and 125ml/4fl oz of water in the bottom of baking tray and place the pork on top. Place the whole carrots and onion, the wine, Vin Santo and 125ml/4fl oz of water in the bottom of baking tray and place the pork on top. Cook in the oven for 30 minutes and then turn the oven down to 150C/300F/Gas 3 for three hours. Cook in the oven for 30 minutes and then turn the oven down to 150C/300F/Gas 3 for three hours. For the rosemary and garlic sautéed potatoes, heat a large frying pan and add the oil. Once hot, add the potatoes and cook for a couple of minutes. Add the rosemary and garlic and cook until the potatoes are crisp and cooked through. For the rosemary and garlic sautéed potatoes, heat a large frying pan and add the oil. Once hot, add the potatoes and cook for a couple of minutes. Add the rosemary and garlic and cook until the potatoes are crisp and cooked through. To serve, place the pork and potatoes in the centre of the table and let people help themselves. To serve, place the pork and potatoes in the centre of the table and let people help themselves."
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} | 3bdc267e35e296f2f536d217dd820cec6985f4dd63282c1a83ddc294c7691d52 | Venison, chicken liver and Armagnac terrine recipe
Season the venison and chicken livers with salt and freshly ground black pepper.Heat the oil in a large frying pan over a medium heat. Add the venison strips, in batches, and cook for 30 seconds, stirring regularly, until browned on all sides. Remove from the pan and set aside on a plate. Repeat the process with the remaining venison strips.Add the butter to the pan and seal the chicken livers in the same way, until browned on the outside and just pink in the middle. Standing well back and protecting your forearms, pour the Armagnac over the chicken livers and set it alight with a match. Allow the flames to flare up and die down, then set the chicken livers aside in the pan to cool.Meanwhile, line the base and sides of a 1kg/2lb 4oz loaf tin with the bacon rashers, overlapping the edges and leaving a 5cm/2in overhang around the rim. Preheat the oven to 180C/160C Fan/Gas 4.Blend the chicken breast pieces to a fine purée in a food processor. Pour in the double cream and blend again until well combined. Season with plenty of salt and freshly ground black pepper, then transfer to a bowl and fold in the hazelnuts and cranberries.Scoop one-third of the chicken mixture into the prepared loaf tin, smoothing it into an even layer using a palette knife. Top with the venison strips. Spread over half of the remaining chicken mixture in an even layer, then sprinkle over the tarragon leaves, flambéed chicken livers and the pan juices. Top with the remaining chicken mixture, then fold the overhanging bacon over the top of the terrine to completely cover. Brush a piece of aluminium foil with oil and cover the tin with it, sealing tightly around the edges. Place the loaf tin in a deep-sided roasting tray. Pour in enough boiling water to reach halfway up the sides of the loaf tin, then carefully transfer the roasting tray to the oven and cook for 1¼–1½ hours, or until the terrine is cooked through. (To check that the terrine is cooked through, insert a skewer into the centre, then carefully touch it. If the skewer feels piping hot, the terrine is cooked through. If not, return it to the oven and cook for a further 10 minutes, then check again.)Remove the terrine from the oven and set aside to cool completely in the bain-marie. Remove from the bain-marie and chill in the fridge for at least an hour, or until needed. To serve, remove the aluminium foil, then turn out the terrine onto a serving plate. Cut into thick slices and serve with gherkins, pickles and crusty bread or toast. Season the venison and chicken livers with salt and freshly ground black pepper. Season the venison and chicken livers with salt and freshly ground black pepper. Heat the oil in a large frying pan over a medium heat. Add the venison strips, in batches, and cook for 30 seconds, stirring regularly, until browned on all sides. Remove from the pan and set aside on a plate. Repeat the process with the remaining venison strips. Heat the oil in a large frying pan over a medium heat. Add the venison strips, in batches, and cook for 30 seconds, stirring regularly, until browned on all sides. Remove from the pan and set aside on a plate. Repeat the process with the remaining venison strips. Add the butter to the pan and seal the chicken livers in the same way, until browned on the outside and just pink in the middle. Standing well back and protecting your forearms, pour the Armagnac over the chicken livers and set it alight with a match. Allow the flames to flare up and die down, then set the chicken livers aside in the pan to cool. Add the butter to the pan and seal the chicken livers in the same way, until browned on the outside and just pink in the middle. Standing well back and protecting your forearms, pour the Armagnac over the chicken livers and set it alight with a match. Allow the flames to flare up and die down, then set the chicken livers aside in the pan to cool. Meanwhile, line the base and sides of a 1kg/2lb 4oz loaf tin with the bacon rashers, overlapping the edges and leaving a 5cm/2in overhang around the rim. Meanwhile, line the base and sides of a 1kg/2lb 4oz loaf tin with the bacon rashers, overlapping the edges and leaving a 5cm/2in overhang around the rim. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Blend the chicken breast pieces to a fine purée in a food processor. Pour in the double cream and blend again until well combined. Season with plenty of salt and freshly ground black pepper, then transfer to a bowl and fold in the hazelnuts and cranberries. Blend the chicken breast pieces to a fine purée in a food processor. Pour in the double cream and blend again until well combined. Season with plenty of salt and freshly ground black pepper, then transfer to a bowl and fold in the hazelnuts and cranberries. Scoop one-third of the chicken mixture into the prepared loaf tin, smoothing it into an even layer using a palette knife. Top with the venison strips. Spread over half of the remaining chicken mixture in an even layer, then sprinkle over the tarragon leaves, flambéed chicken livers and the pan juices. Top with the remaining chicken mixture, then fold the overhanging bacon over the top of the terrine to completely cover. Scoop one-third of the chicken mixture into the prepared loaf tin, smoothing it into an even layer using a palette knife. Top with the venison strips. Spread over half of the remaining chicken mixture in an even layer, then sprinkle over the tarragon leaves, flambéed chicken livers and the pan juices. Top with the remaining chicken mixture, then fold the overhanging bacon over the top of the terrine to completely cover. Brush a piece of aluminium foil with oil and cover the tin with it, sealing tightly around the edges. Place the loaf tin in a deep-sided roasting tray. Pour in enough boiling water to reach halfway up the sides of the loaf tin, then carefully transfer the roasting tray to the oven and cook for 1¼–1½ hours, or until the terrine is cooked through. (To check that the terrine is cooked through, insert a skewer into the centre, then carefully touch it. If the skewer feels piping hot, the terrine is cooked through. If not, return it to the oven and cook for a further 10 minutes, then check again.) Brush a piece of aluminium foil with oil and cover the tin with it, sealing tightly around the edges. Place the loaf tin in a deep-sided roasting tray. Pour in enough boiling water to reach halfway up the sides of the loaf tin, then carefully transfer the roasting tray to the oven and cook for 1¼–1½ hours, or until the terrine is cooked through. (To check that the terrine is cooked through, insert a skewer into the centre, then carefully touch it. If the skewer feels piping hot, the terrine is cooked through. If not, return it to the oven and cook for a further 10 minutes, then check again.) Remove the terrine from the oven and set aside to cool completely in the bain-marie. Remove from the bain-marie and chill in the fridge for at least an hour, or until needed. Remove the terrine from the oven and set aside to cool completely in the bain-marie. Remove from the bain-marie and chill in the fridge for at least an hour, or until needed. To serve, remove the aluminium foil, then turn out the terrine onto a serving plate. Cut into thick slices and serve with gherkins, pickles and crusty bread or toast. To serve, remove the aluminium foil, then turn out the terrine onto a serving plate. Cut into thick slices and serve with gherkins, pickles and crusty bread or toast. | {
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"title": "Venison, chicken liver and Armagnac terrine recipe",
"content": "Season the venison and chicken livers with salt and freshly ground black pepper.Heat the oil in a large frying pan over a medium heat. Add the venison strips, in batches, and cook for 30 seconds, stirring regularly, until browned on all sides. Remove from the pan and set aside on a plate. Repeat the process with the remaining venison strips.Add the butter to the pan and seal the chicken livers in the same way, until browned on the outside and just pink in the middle. Standing well back and protecting your forearms, pour the Armagnac over the chicken livers and set it alight with a match. Allow the flames to flare up and die down, then set the chicken livers aside in the pan to cool.Meanwhile, line the base and sides of a 1kg/2lb 4oz loaf tin with the bacon rashers, overlapping the edges and leaving a 5cm/2in overhang around the rim. Preheat the oven to 180C/160C Fan/Gas 4.Blend the chicken breast pieces to a fine purée in a food processor. Pour in the double cream and blend again until well combined. Season with plenty of salt and freshly ground black pepper, then transfer to a bowl and fold in the hazelnuts and cranberries.Scoop one-third of the chicken mixture into the prepared loaf tin, smoothing it into an even layer using a palette knife. Top with the venison strips. Spread over half of the remaining chicken mixture in an even layer, then sprinkle over the tarragon leaves, flambéed chicken livers and the pan juices. Top with the remaining chicken mixture, then fold the overhanging bacon over the top of the terrine to completely cover. Brush a piece of aluminium foil with oil and cover the tin with it, sealing tightly around the edges. Place the loaf tin in a deep-sided roasting tray. Pour in enough boiling water to reach halfway up the sides of the loaf tin, then carefully transfer the roasting tray to the oven and cook for 1¼–1½ hours, or until the terrine is cooked through. (To check that the terrine is cooked through, insert a skewer into the centre, then carefully touch it. If the skewer feels piping hot, the terrine is cooked through. If not, return it to the oven and cook for a further 10 minutes, then check again.)Remove the terrine from the oven and set aside to cool completely in the bain-marie. Remove from the bain-marie and chill in the fridge for at least an hour, or until needed. To serve, remove the aluminium foil, then turn out the terrine onto a serving plate. Cut into thick slices and serve with gherkins, pickles and crusty bread or toast. Season the venison and chicken livers with salt and freshly ground black pepper. Season the venison and chicken livers with salt and freshly ground black pepper. Heat the oil in a large frying pan over a medium heat. Add the venison strips, in batches, and cook for 30 seconds, stirring regularly, until browned on all sides. Remove from the pan and set aside on a plate. Repeat the process with the remaining venison strips. Heat the oil in a large frying pan over a medium heat. Add the venison strips, in batches, and cook for 30 seconds, stirring regularly, until browned on all sides. Remove from the pan and set aside on a plate. Repeat the process with the remaining venison strips. Add the butter to the pan and seal the chicken livers in the same way, until browned on the outside and just pink in the middle. Standing well back and protecting your forearms, pour the Armagnac over the chicken livers and set it alight with a match. Allow the flames to flare up and die down, then set the chicken livers aside in the pan to cool. Add the butter to the pan and seal the chicken livers in the same way, until browned on the outside and just pink in the middle. Standing well back and protecting your forearms, pour the Armagnac over the chicken livers and set it alight with a match. Allow the flames to flare up and die down, then set the chicken livers aside in the pan to cool. Meanwhile, line the base and sides of a 1kg/2lb 4oz loaf tin with the bacon rashers, overlapping the edges and leaving a 5cm/2in overhang around the rim. Meanwhile, line the base and sides of a 1kg/2lb 4oz loaf tin with the bacon rashers, overlapping the edges and leaving a 5cm/2in overhang around the rim. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Blend the chicken breast pieces to a fine purée in a food processor. Pour in the double cream and blend again until well combined. Season with plenty of salt and freshly ground black pepper, then transfer to a bowl and fold in the hazelnuts and cranberries. Blend the chicken breast pieces to a fine purée in a food processor. Pour in the double cream and blend again until well combined. Season with plenty of salt and freshly ground black pepper, then transfer to a bowl and fold in the hazelnuts and cranberries. Scoop one-third of the chicken mixture into the prepared loaf tin, smoothing it into an even layer using a palette knife. Top with the venison strips. Spread over half of the remaining chicken mixture in an even layer, then sprinkle over the tarragon leaves, flambéed chicken livers and the pan juices. Top with the remaining chicken mixture, then fold the overhanging bacon over the top of the terrine to completely cover. Scoop one-third of the chicken mixture into the prepared loaf tin, smoothing it into an even layer using a palette knife. Top with the venison strips. Spread over half of the remaining chicken mixture in an even layer, then sprinkle over the tarragon leaves, flambéed chicken livers and the pan juices. Top with the remaining chicken mixture, then fold the overhanging bacon over the top of the terrine to completely cover. Brush a piece of aluminium foil with oil and cover the tin with it, sealing tightly around the edges. Place the loaf tin in a deep-sided roasting tray. Pour in enough boiling water to reach halfway up the sides of the loaf tin, then carefully transfer the roasting tray to the oven and cook for 1¼–1½ hours, or until the terrine is cooked through. (To check that the terrine is cooked through, insert a skewer into the centre, then carefully touch it. If the skewer feels piping hot, the terrine is cooked through. If not, return it to the oven and cook for a further 10 minutes, then check again.) Brush a piece of aluminium foil with oil and cover the tin with it, sealing tightly around the edges. Place the loaf tin in a deep-sided roasting tray. Pour in enough boiling water to reach halfway up the sides of the loaf tin, then carefully transfer the roasting tray to the oven and cook for 1¼–1½ hours, or until the terrine is cooked through. (To check that the terrine is cooked through, insert a skewer into the centre, then carefully touch it. If the skewer feels piping hot, the terrine is cooked through. If not, return it to the oven and cook for a further 10 minutes, then check again.) Remove the terrine from the oven and set aside to cool completely in the bain-marie. Remove from the bain-marie and chill in the fridge for at least an hour, or until needed. Remove the terrine from the oven and set aside to cool completely in the bain-marie. Remove from the bain-marie and chill in the fridge for at least an hour, or until needed. To serve, remove the aluminium foil, then turn out the terrine onto a serving plate. Cut into thick slices and serve with gherkins, pickles and crusty bread or toast. To serve, remove the aluminium foil, then turn out the terrine onto a serving plate. Cut into thick slices and serve with gherkins, pickles and crusty bread or toast."
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} | a37f41e216b46dae30f143b3b4fc47d0a3e86a01e89ceb63fb4279cd4e24717b | Middle Eastern-style chicken livers with parsley salad and pitta recipe
An average of 5.0 out of 5 stars from 1 rating Chicken livers are packed with flavour and a cheap option too. Try them with pitta and salad for a super tasty lunch. This is designed to be a low cost recipe. 50g/1¾oz butter450g/1lb chicken livers, trimmed of any sinews and fat, drained and patted dry, chopped into bite-sized pieces1 onion, finely sliced1 garlic clove, finely sliced½ tsp chilli flakes½ lemon, juice only (zest used below)200g/7oz plain yoghurt4 pitta breadssalt and pepper 50g/1¾oz butter 450g/1lb chicken livers, trimmed of any sinews and fat, drained and patted dry, chopped into bite-sized pieces 1 onion, finely sliced 1 garlic clove, finely sliced ½ tsp chilli flakes ½ lemon, juice only (zest used below) 200g/7oz plain yoghurt 4 pitta breads salt and pepper 1 bunch parsley, leaves roughly chopped, stalk very finely chopped½ onion, very finely diced½ lemon, zest only (juice used above)2 tbsp olive oil 1 bunch parsley, leaves roughly chopped, stalk very finely chopped ½ onion, very finely diced ½ lemon, zest only (juice used above) 2 tbsp olive oil Method Heat a frying pan over a medium heat. Add half of the butter and, once melted, and the pan is hot add the chicken livers. Brown on each side until nicely coloured, but not cooked through. Add the onion to the pan and cook for five minutes then add the garlic and chilli flakes and continue to cook for two more minutes.Squeeze in the lemon juice, starting with a quarter of the lemon and adding more to taste. Add the remaining butter, allow it to melt in the pan and then baste the livers for two minutes over a medium heat so that the sauce is bubbling. The livers should by this point have firmed up with only a hint of pink in the middle. Add the yoghurt and mix through. Taste and season with salt and pepper to taste. Take off the heat and leave to rest while you make the salad.Mix all the parsley salad ingredients together and season with salt and pepper. Toast the pitta breads and then slit them open along one of the long sides.Spoon the chicken livers into the pitta pockets, top with the parsley salad and serve. Heat a frying pan over a medium heat. Add half of the butter and, once melted, and the pan is hot add the chicken livers. Brown on each side until nicely coloured, but not cooked through. Add the onion to the pan and cook for five minutes then add the garlic and chilli flakes and continue to cook for two more minutes. Heat a frying pan over a medium heat. Add half of the butter and, once melted, and the pan is hot add the chicken livers. Brown on each side until nicely coloured, but not cooked through. Add the onion to the pan and cook for five minutes then add the garlic and chilli flakes and continue to cook for two more minutes. Squeeze in the lemon juice, starting with a quarter of the lemon and adding more to taste. Add the remaining butter, allow it to melt in the pan and then baste the livers for two minutes over a medium heat so that the sauce is bubbling. The livers should by this point have firmed up with only a hint of pink in the middle. Add the yoghurt and mix through. Taste and season with salt and pepper to taste. Take off the heat and leave to rest while you make the salad. Squeeze in the lemon juice, starting with a quarter of the lemon and adding more to taste. Add the remaining butter, allow it to melt in the pan and then baste the livers for two minutes over a medium heat so that the sauce is bubbling. The livers should by this point have firmed up with only a hint of pink in the middle. Add the yoghurt and mix through. Taste and season with salt and pepper to taste. Take off the heat and leave to rest while you make the salad. Mix all the parsley salad ingredients together and season with salt and pepper. Toast the pitta breads and then slit them open along one of the long sides. Mix all the parsley salad ingredients together and season with salt and pepper. Toast the pitta breads and then slit them open along one of the long sides. Spoon the chicken livers into the pitta pockets, top with the parsley salad and serve. Spoon the chicken livers into the pitta pockets, top with the parsley salad and serve. Recipe tips In May 2013 this recipe was costed at £3.38 at Asda, £3.31 at Tesco and £3.35 Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard. | {
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"title": "Middle Eastern-style chicken livers with parsley salad and pitta recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Chicken livers are packed with flavour and a cheap option too. Try them with pitta and salad for a super tasty lunch. This is designed to be a low cost recipe. 50g/1¾oz butter450g/1lb chicken livers, trimmed of any sinews and fat, drained and patted dry, chopped into bite-sized pieces1 onion, finely sliced1 garlic clove, finely sliced½ tsp chilli flakes½ lemon, juice only (zest used below)200g/7oz plain yoghurt4 pitta breadssalt and pepper 50g/1¾oz butter 450g/1lb chicken livers, trimmed of any sinews and fat, drained and patted dry, chopped into bite-sized pieces 1 onion, finely sliced 1 garlic clove, finely sliced ½ tsp chilli flakes ½ lemon, juice only (zest used below) 200g/7oz plain yoghurt 4 pitta breads salt and pepper 1 bunch parsley, leaves roughly chopped, stalk very finely chopped½ onion, very finely diced½ lemon, zest only (juice used above)2 tbsp olive oil 1 bunch parsley, leaves roughly chopped, stalk very finely chopped ½ onion, very finely diced ½ lemon, zest only (juice used above) 2 tbsp olive oil Method Heat a frying pan over a medium heat. Add half of the butter and, once melted, and the pan is hot add the chicken livers. Brown on each side until nicely coloured, but not cooked through. Add the onion to the pan and cook for five minutes then add the garlic and chilli flakes and continue to cook for two more minutes.Squeeze in the lemon juice, starting with a quarter of the lemon and adding more to taste. Add the remaining butter, allow it to melt in the pan and then baste the livers for two minutes over a medium heat so that the sauce is bubbling. The livers should by this point have firmed up with only a hint of pink in the middle. Add the yoghurt and mix through. Taste and season with salt and pepper to taste. Take off the heat and leave to rest while you make the salad.Mix all the parsley salad ingredients together and season with salt and pepper. Toast the pitta breads and then slit them open along one of the long sides.Spoon the chicken livers into the pitta pockets, top with the parsley salad and serve. Heat a frying pan over a medium heat. Add half of the butter and, once melted, and the pan is hot add the chicken livers. Brown on each side until nicely coloured, but not cooked through. Add the onion to the pan and cook for five minutes then add the garlic and chilli flakes and continue to cook for two more minutes. Heat a frying pan over a medium heat. Add half of the butter and, once melted, and the pan is hot add the chicken livers. Brown on each side until nicely coloured, but not cooked through. Add the onion to the pan and cook for five minutes then add the garlic and chilli flakes and continue to cook for two more minutes. Squeeze in the lemon juice, starting with a quarter of the lemon and adding more to taste. Add the remaining butter, allow it to melt in the pan and then baste the livers for two minutes over a medium heat so that the sauce is bubbling. The livers should by this point have firmed up with only a hint of pink in the middle. Add the yoghurt and mix through. Taste and season with salt and pepper to taste. Take off the heat and leave to rest while you make the salad. Squeeze in the lemon juice, starting with a quarter of the lemon and adding more to taste. Add the remaining butter, allow it to melt in the pan and then baste the livers for two minutes over a medium heat so that the sauce is bubbling. The livers should by this point have firmed up with only a hint of pink in the middle. Add the yoghurt and mix through. Taste and season with salt and pepper to taste. Take off the heat and leave to rest while you make the salad. Mix all the parsley salad ingredients together and season with salt and pepper. Toast the pitta breads and then slit them open along one of the long sides. Mix all the parsley salad ingredients together and season with salt and pepper. Toast the pitta breads and then slit them open along one of the long sides. Spoon the chicken livers into the pitta pockets, top with the parsley salad and serve. Spoon the chicken livers into the pitta pockets, top with the parsley salad and serve. Recipe tips In May 2013 this recipe was costed at £3.38 at Asda, £3.31 at Tesco and £3.35 Sainsbury’s. This recipe is designed to be made in conjunction with a low-cost store-cupboard."
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} | 5ee9830b840e256c7c77283a61f40d0141c8709d9fc405dcfd22dc39ff31ce13 | Spicy chicken liver wraps recipe
An average of 5.0 out of 5 stars from 3 ratings 225g/8oz fresh chicken livers2cm/¾in piece of fresh ginger, chopped very finely 6 garlic cloves, chopped very finely 1 large hot green chilli, chopped very finely ¼tsp ground turmeric½ tsp ground cumin1 tsp coriander powder½ lemon, juiced2 tbsp oil3 tbsp fresh coriander, chopped1 tbsp fresh mint, chopped1 medium onion, sliced thinly salt as desired1 packet flour tortillas 225g/8oz fresh chicken livers 2cm/¾in piece of fresh ginger, chopped very finely 6 garlic cloves, chopped very finely 1 large hot green chilli, chopped very finely ¼tsp ground turmeric ½ tsp ground cumin 1 tsp coriander powder ½ lemon, juiced 2 tbsp oil 3 tbsp fresh coriander, chopped 1 tbsp fresh mint, chopped 1 medium onion, sliced thinly salt as desired 1 packet flour tortillas Method Clean the chicken livers and dice them up.Mix together the ginger, garlic, chilli, turmeric, cumin, lemon juice and some salt, add the chicken livers and mix until they are thoroughly coated.Heat the oil to smoking point in a large heavy-bottomed frying pan, then add the livers. Don t stir them too much, just shake the pan to toss them or stir very lightly with a wooden spatula. Cook for 4-5 minutes, until browned on the outside but still pink on the inside, or longer if you prefer them well done. Toss in the coriander and mint and check the seasoning, adding a squeeze of lemon juice if you like and serve immediately.Sprinkle sliced onion tossed with some chopped coriander, mint and lime juice, on the bottom of the tortilla then place the liver about and roll. Serve. Clean the chicken livers and dice them up. Clean the chicken livers and dice them up. Mix together the ginger, garlic, chilli, turmeric, cumin, lemon juice and some salt, add the chicken livers and mix until they are thoroughly coated. Mix together the ginger, garlic, chilli, turmeric, cumin, lemon juice and some salt, add the chicken livers and mix until they are thoroughly coated. Heat the oil to smoking point in a large heavy-bottomed frying pan, then add the livers. Don t stir them too much, just shake the pan to toss them or stir very lightly with a wooden spatula. Heat the oil to smoking point in a large heavy-bottomed frying pan, then add the livers. Don t stir them too much, just shake the pan to toss them or stir very lightly with a wooden spatula. Cook for 4-5 minutes, until browned on the outside but still pink on the inside, or longer if you prefer them well done. Toss in the coriander and mint and check the seasoning, adding a squeeze of lemon juice if you like and serve immediately. Cook for 4-5 minutes, until browned on the outside but still pink on the inside, or longer if you prefer them well done. Toss in the coriander and mint and check the seasoning, adding a squeeze of lemon juice if you like and serve immediately. Sprinkle sliced onion tossed with some chopped coriander, mint and lime juice, on the bottom of the tortilla then place the liver about and roll. Serve. Sprinkle sliced onion tossed with some chopped coriander, mint and lime juice, on the bottom of the tortilla then place the liver about and roll. Serve. | {
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"title": "Spicy chicken liver wraps recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings 225g/8oz fresh chicken livers2cm/¾in piece of fresh ginger, chopped very finely 6 garlic cloves, chopped very finely 1 large hot green chilli, chopped very finely ¼tsp ground turmeric½ tsp ground cumin1 tsp coriander powder½ lemon, juiced2 tbsp oil3 tbsp fresh coriander, chopped1 tbsp fresh mint, chopped1 medium onion, sliced thinly salt as desired1 packet flour tortillas 225g/8oz fresh chicken livers 2cm/¾in piece of fresh ginger, chopped very finely 6 garlic cloves, chopped very finely 1 large hot green chilli, chopped very finely ¼tsp ground turmeric ½ tsp ground cumin 1 tsp coriander powder ½ lemon, juiced 2 tbsp oil 3 tbsp fresh coriander, chopped 1 tbsp fresh mint, chopped 1 medium onion, sliced thinly salt as desired 1 packet flour tortillas Method Clean the chicken livers and dice them up.Mix together the ginger, garlic, chilli, turmeric, cumin, lemon juice and some salt, add the chicken livers and mix until they are thoroughly coated.Heat the oil to smoking point in a large heavy-bottomed frying pan, then add the livers. Don t stir them too much, just shake the pan to toss them or stir very lightly with a wooden spatula. Cook for 4-5 minutes, until browned on the outside but still pink on the inside, or longer if you prefer them well done. Toss in the coriander and mint and check the seasoning, adding a squeeze of lemon juice if you like and serve immediately.Sprinkle sliced onion tossed with some chopped coriander, mint and lime juice, on the bottom of the tortilla then place the liver about and roll. Serve. Clean the chicken livers and dice them up. Clean the chicken livers and dice them up. Mix together the ginger, garlic, chilli, turmeric, cumin, lemon juice and some salt, add the chicken livers and mix until they are thoroughly coated. Mix together the ginger, garlic, chilli, turmeric, cumin, lemon juice and some salt, add the chicken livers and mix until they are thoroughly coated. Heat the oil to smoking point in a large heavy-bottomed frying pan, then add the livers. Don t stir them too much, just shake the pan to toss them or stir very lightly with a wooden spatula. Heat the oil to smoking point in a large heavy-bottomed frying pan, then add the livers. Don t stir them too much, just shake the pan to toss them or stir very lightly with a wooden spatula. Cook for 4-5 minutes, until browned on the outside but still pink on the inside, or longer if you prefer them well done. Toss in the coriander and mint and check the seasoning, adding a squeeze of lemon juice if you like and serve immediately. Cook for 4-5 minutes, until browned on the outside but still pink on the inside, or longer if you prefer them well done. Toss in the coriander and mint and check the seasoning, adding a squeeze of lemon juice if you like and serve immediately. Sprinkle sliced onion tossed with some chopped coriander, mint and lime juice, on the bottom of the tortilla then place the liver about and roll. Serve. Sprinkle sliced onion tossed with some chopped coriander, mint and lime juice, on the bottom of the tortilla then place the liver about and roll. Serve."
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} | f00459b7056eea67853bb5b2342aaedd30f4292f2eca7150a3cd1d8cfde2c0ac | Pork, chicken, pistachio and apricot terrine recipe
An average of 4.5 out of 5 stars from 8 ratings 300g/10½oz Lincolnshire sausages75g/3oz dried apricots, chopped50g/2oz pistachio nuts, skins removed 400g/14oz streaky bacon2 boneless, skinless chicken breasts, thinly sliced 200g/7oz chicken livers2 tbsp finely chopped fresh flatleaf parsleysalt and freshly ground black pepper 300g/10½oz Lincolnshire sausages 75g/3oz dried apricots, chopped 50g/2oz pistachio nuts, skins removed 400g/14oz streaky bacon 2 boneless, skinless chicken breasts, thinly sliced 200g/7oz chicken livers 2 tbsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper cooked beetrootfrisée lettucerocket cooked beetroot frisée lettuce rocket Method Preheat the oven to 160C/320/Gas 2.Using a sharp knife, cut the skin of the sausages and squeeze out the sausage meat filling.Place the sausage meat into a large bowl, add the apricots, pistachio nuts and parsley and mix together well. Season with salt and freshly ground black pepper to correct the taste. (To do this, fry a small amount of the mixture in a frying pan for 1-2 minutes, or until completely cooked, then taste to check the seasoning.)Place the rashers of streaky bacon along the edge of a loaf tin, overlapping the bacon in the base a little, but leaving about 3cm/1¼in of the rashers draping over the sides of the tin.Divide the sausage meat mixture into three portions. Place one portion into the bottom of the loaf tin to cover the bacon on the base.Add several slices of the chicken to cover the sausage meat, then top with the chicken livers.Add another layer of sausage meat, followed by a layer of chicken breasts and a layer of chicken livers. When the tin is full, fold over the draping bacon to cover the filling.Lightly brush a piece of aluminium foil with olive oil and fold over the top of the loaf tin, tucking around the edges to seal.Place the loaf tin into a bain-marie half-full of hot water and place into the oven to cook for about 1¼ - 1½ hours, or until completely cooked through. Remove the loaf tin from the oven and allow to cool completely before placing in the fridge to chill.To serve, turn the bacon-wrapped terrine out of the tin and cut into slices. Place a slice onto a plate and serve with beetroot, frisée and rocket alongside. Preheat the oven to 160C/320/Gas 2. Preheat the oven to 160C/320/Gas 2. Using a sharp knife, cut the skin of the sausages and squeeze out the sausage meat filling. Using a sharp knife, cut the skin of the sausages and squeeze out the sausage meat filling. Place the sausage meat into a large bowl, add the apricots, pistachio nuts and parsley and mix together well. Season with salt and freshly ground black pepper to correct the taste. (To do this, fry a small amount of the mixture in a frying pan for 1-2 minutes, or until completely cooked, then taste to check the seasoning.) Place the sausage meat into a large bowl, add the apricots, pistachio nuts and parsley and mix together well. Season with salt and freshly ground black pepper to correct the taste. (To do this, fry a small amount of the mixture in a frying pan for 1-2 minutes, or until completely cooked, then taste to check the seasoning.) Place the rashers of streaky bacon along the edge of a loaf tin, overlapping the bacon in the base a little, but leaving about 3cm/1¼in of the rashers draping over the sides of the tin. Place the rashers of streaky bacon along the edge of a loaf tin, overlapping the bacon in the base a little, but leaving about 3cm/1¼in of the rashers draping over the sides of the tin. Divide the sausage meat mixture into three portions. Place one portion into the bottom of the loaf tin to cover the bacon on the base. Divide the sausage meat mixture into three portions. Place one portion into the bottom of the loaf tin to cover the bacon on the base. Add several slices of the chicken to cover the sausage meat, then top with the chicken livers. Add several slices of the chicken to cover the sausage meat, then top with the chicken livers. Add another layer of sausage meat, followed by a layer of chicken breasts and a layer of chicken livers. When the tin is full, fold over the draping bacon to cover the filling. Add another layer of sausage meat, followed by a layer of chicken breasts and a layer of chicken livers. When the tin is full, fold over the draping bacon to cover the filling. Lightly brush a piece of aluminium foil with olive oil and fold over the top of the loaf tin, tucking around the edges to seal. Lightly brush a piece of aluminium foil with olive oil and fold over the top of the loaf tin, tucking around the edges to seal. Place the loaf tin into a bain-marie half-full of hot water and place into the oven to cook for about 1¼ - 1½ hours, or until completely cooked through. Place the loaf tin into a bain-marie half-full of hot water and place into the oven to cook for about 1¼ - 1½ hours, or until completely cooked through. Remove the loaf tin from the oven and allow to cool completely before placing in the fridge to chill. Remove the loaf tin from the oven and allow to cool completely before placing in the fridge to chill. To serve, turn the bacon-wrapped terrine out of the tin and cut into slices. Place a slice onto a plate and serve with beetroot, frisée and rocket alongside. To serve, turn the bacon-wrapped terrine out of the tin and cut into slices. Place a slice onto a plate and serve with beetroot, frisée and rocket alongside. | {
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"content": "An average of 4.5 out of 5 stars from 8 ratings 300g/10½oz Lincolnshire sausages75g/3oz dried apricots, chopped50g/2oz pistachio nuts, skins removed 400g/14oz streaky bacon2 boneless, skinless chicken breasts, thinly sliced 200g/7oz chicken livers2 tbsp finely chopped fresh flatleaf parsleysalt and freshly ground black pepper 300g/10½oz Lincolnshire sausages 75g/3oz dried apricots, chopped 50g/2oz pistachio nuts, skins removed 400g/14oz streaky bacon 2 boneless, skinless chicken breasts, thinly sliced 200g/7oz chicken livers 2 tbsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper cooked beetrootfrisée lettucerocket cooked beetroot frisée lettuce rocket Method Preheat the oven to 160C/320/Gas 2.Using a sharp knife, cut the skin of the sausages and squeeze out the sausage meat filling.Place the sausage meat into a large bowl, add the apricots, pistachio nuts and parsley and mix together well. Season with salt and freshly ground black pepper to correct the taste. (To do this, fry a small amount of the mixture in a frying pan for 1-2 minutes, or until completely cooked, then taste to check the seasoning.)Place the rashers of streaky bacon along the edge of a loaf tin, overlapping the bacon in the base a little, but leaving about 3cm/1¼in of the rashers draping over the sides of the tin.Divide the sausage meat mixture into three portions. Place one portion into the bottom of the loaf tin to cover the bacon on the base.Add several slices of the chicken to cover the sausage meat, then top with the chicken livers.Add another layer of sausage meat, followed by a layer of chicken breasts and a layer of chicken livers. When the tin is full, fold over the draping bacon to cover the filling.Lightly brush a piece of aluminium foil with olive oil and fold over the top of the loaf tin, tucking around the edges to seal.Place the loaf tin into a bain-marie half-full of hot water and place into the oven to cook for about 1¼ - 1½ hours, or until completely cooked through. Remove the loaf tin from the oven and allow to cool completely before placing in the fridge to chill.To serve, turn the bacon-wrapped terrine out of the tin and cut into slices. Place a slice onto a plate and serve with beetroot, frisée and rocket alongside. Preheat the oven to 160C/320/Gas 2. Preheat the oven to 160C/320/Gas 2. Using a sharp knife, cut the skin of the sausages and squeeze out the sausage meat filling. Using a sharp knife, cut the skin of the sausages and squeeze out the sausage meat filling. Place the sausage meat into a large bowl, add the apricots, pistachio nuts and parsley and mix together well. Season with salt and freshly ground black pepper to correct the taste. (To do this, fry a small amount of the mixture in a frying pan for 1-2 minutes, or until completely cooked, then taste to check the seasoning.) Place the sausage meat into a large bowl, add the apricots, pistachio nuts and parsley and mix together well. Season with salt and freshly ground black pepper to correct the taste. (To do this, fry a small amount of the mixture in a frying pan for 1-2 minutes, or until completely cooked, then taste to check the seasoning.) Place the rashers of streaky bacon along the edge of a loaf tin, overlapping the bacon in the base a little, but leaving about 3cm/1¼in of the rashers draping over the sides of the tin. Place the rashers of streaky bacon along the edge of a loaf tin, overlapping the bacon in the base a little, but leaving about 3cm/1¼in of the rashers draping over the sides of the tin. Divide the sausage meat mixture into three portions. Place one portion into the bottom of the loaf tin to cover the bacon on the base. Divide the sausage meat mixture into three portions. Place one portion into the bottom of the loaf tin to cover the bacon on the base. Add several slices of the chicken to cover the sausage meat, then top with the chicken livers. Add several slices of the chicken to cover the sausage meat, then top with the chicken livers. Add another layer of sausage meat, followed by a layer of chicken breasts and a layer of chicken livers. When the tin is full, fold over the draping bacon to cover the filling. Add another layer of sausage meat, followed by a layer of chicken breasts and a layer of chicken livers. When the tin is full, fold over the draping bacon to cover the filling. Lightly brush a piece of aluminium foil with olive oil and fold over the top of the loaf tin, tucking around the edges to seal. Lightly brush a piece of aluminium foil with olive oil and fold over the top of the loaf tin, tucking around the edges to seal. Place the loaf tin into a bain-marie half-full of hot water and place into the oven to cook for about 1¼ - 1½ hours, or until completely cooked through. Place the loaf tin into a bain-marie half-full of hot water and place into the oven to cook for about 1¼ - 1½ hours, or until completely cooked through. Remove the loaf tin from the oven and allow to cool completely before placing in the fridge to chill. Remove the loaf tin from the oven and allow to cool completely before placing in the fridge to chill. To serve, turn the bacon-wrapped terrine out of the tin and cut into slices. Place a slice onto a plate and serve with beetroot, frisée and rocket alongside. To serve, turn the bacon-wrapped terrine out of the tin and cut into slices. Place a slice onto a plate and serve with beetroot, frisée and rocket alongside."
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} | cb19c935dcabca366a1965e0efce015a245559ae3ad92ce2dda9367b6e845604 | Speedy air fryer chicken wings recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/speedy_air_fryer_chicken_81560_16x9.jpg These speedy air fryer chicken wings are the perfect fuss-free snack for match day. 900g/2lb chicken wings2 tsp garlic powder2 tsp dried oregano2 tsp smoked paprika1 tsp hot chilli powderolive oil spray (optional)3 tbsp rose harissa2 tbsp runny honey1 lemon, juice onlypinch salt 900g/2lb chicken wings 2 tsp garlic powder 2 tsp dried oregano 2 tsp smoked paprika 1 tsp hot chilli powder olive oil spray (optional) 3 tbsp rose harissa 2 tbsp runny honey 1 lemon, juice only pinch salt Method To make the chicken wings, pat the chicken wings dry with some kitchen paper. Put the wings into a bowl along with the garlic, oregano, smoked paprika, chilli and salt. Toss together.Put half of the chicken wings into the air fryer in an even layer, ensuring you are not overcrowding the basket. At this stage you can add a little spray oil if you want to stop them charringCook for 16 minutes at 240C on ‘max crisp’ setting, if you have it. The wings should be cooked through, charred and crispy. Remove the chicken wings from the air fryer, place onto a warm plate and cover with foil.Add the second batch to the air fryer and repeat the cooking process, reducing the cooking time by 2 minutes, this is because the air fryer is already hot. Meanwhile, to make the glaze, in a large bowl, mix the harissa together with the honey, lemon and a pinch of salt. Add the cooked wings and toss together to coat. Pop the footy on and tuck in. To make the chicken wings, pat the chicken wings dry with some kitchen paper. Put the wings into a bowl along with the garlic, oregano, smoked paprika, chilli and salt. Toss together. To make the chicken wings, pat the chicken wings dry with some kitchen paper. Put the wings into a bowl along with the garlic, oregano, smoked paprika, chilli and salt. Toss together. Put half of the chicken wings into the air fryer in an even layer, ensuring you are not overcrowding the basket. At this stage you can add a little spray oil if you want to stop them charring Put half of the chicken wings into the air fryer in an even layer, ensuring you are not overcrowding the basket. At this stage you can add a little spray oil if you want to stop them charring Cook for 16 minutes at 240C on ‘max crisp’ setting, if you have it. The wings should be cooked through, charred and crispy. Cook for 16 minutes at 240C on ‘max crisp’ setting, if you have it. The wings should be cooked through, charred and crispy. Remove the chicken wings from the air fryer, place onto a warm plate and cover with foil. Remove the chicken wings from the air fryer, place onto a warm plate and cover with foil. Add the second batch to the air fryer and repeat the cooking process, reducing the cooking time by 2 minutes, this is because the air fryer is already hot. Add the second batch to the air fryer and repeat the cooking process, reducing the cooking time by 2 minutes, this is because the air fryer is already hot. Meanwhile, to make the glaze, in a large bowl, mix the harissa together with the honey, lemon and a pinch of salt. Add the cooked wings and toss together to coat. Pop the footy on and tuck in. Meanwhile, to make the glaze, in a large bowl, mix the harissa together with the honey, lemon and a pinch of salt. Add the cooked wings and toss together to coat. Pop the footy on and tuck in. | {
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"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/speedy_air_fryer_chicken_81560_16x9.jpg These speedy air fryer chicken wings are the perfect fuss-free snack for match day. 900g/2lb chicken wings2 tsp garlic powder2 tsp dried oregano2 tsp smoked paprika1 tsp hot chilli powderolive oil spray (optional)3 tbsp rose harissa2 tbsp runny honey1 lemon, juice onlypinch salt 900g/2lb chicken wings 2 tsp garlic powder 2 tsp dried oregano 2 tsp smoked paprika 1 tsp hot chilli powder olive oil spray (optional) 3 tbsp rose harissa 2 tbsp runny honey 1 lemon, juice only pinch salt Method To make the chicken wings, pat the chicken wings dry with some kitchen paper. Put the wings into a bowl along with the garlic, oregano, smoked paprika, chilli and salt. Toss together.Put half of the chicken wings into the air fryer in an even layer, ensuring you are not overcrowding the basket. At this stage you can add a little spray oil if you want to stop them charringCook for 16 minutes at 240C on ‘max crisp’ setting, if you have it. The wings should be cooked through, charred and crispy. Remove the chicken wings from the air fryer, place onto a warm plate and cover with foil.Add the second batch to the air fryer and repeat the cooking process, reducing the cooking time by 2 minutes, this is because the air fryer is already hot. Meanwhile, to make the glaze, in a large bowl, mix the harissa together with the honey, lemon and a pinch of salt. Add the cooked wings and toss together to coat. Pop the footy on and tuck in. To make the chicken wings, pat the chicken wings dry with some kitchen paper. Put the wings into a bowl along with the garlic, oregano, smoked paprika, chilli and salt. Toss together. To make the chicken wings, pat the chicken wings dry with some kitchen paper. Put the wings into a bowl along with the garlic, oregano, smoked paprika, chilli and salt. Toss together. Put half of the chicken wings into the air fryer in an even layer, ensuring you are not overcrowding the basket. At this stage you can add a little spray oil if you want to stop them charring Put half of the chicken wings into the air fryer in an even layer, ensuring you are not overcrowding the basket. At this stage you can add a little spray oil if you want to stop them charring Cook for 16 minutes at 240C on ‘max crisp’ setting, if you have it. The wings should be cooked through, charred and crispy. Cook for 16 minutes at 240C on ‘max crisp’ setting, if you have it. The wings should be cooked through, charred and crispy. Remove the chicken wings from the air fryer, place onto a warm plate and cover with foil. Remove the chicken wings from the air fryer, place onto a warm plate and cover with foil. Add the second batch to the air fryer and repeat the cooking process, reducing the cooking time by 2 minutes, this is because the air fryer is already hot. Add the second batch to the air fryer and repeat the cooking process, reducing the cooking time by 2 minutes, this is because the air fryer is already hot. Meanwhile, to make the glaze, in a large bowl, mix the harissa together with the honey, lemon and a pinch of salt. Add the cooked wings and toss together to coat. Pop the footy on and tuck in. Meanwhile, to make the glaze, in a large bowl, mix the harissa together with the honey, lemon and a pinch of salt. Add the cooked wings and toss together to coat. Pop the footy on and tuck in."
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} | 7fb1e765e36a629b7b1512d5556cbf5014a2823c2b326dfbdb9bf70da51b862f | Harissa-roasted chicken wings recipe
Harissa and preserved lemon roasted chicken wings An average of 3.7 out of 5 stars from 3 ratings Transform chicken wings with a harissa-spiced marinade, made with tart preserved lemons. Perfect food for sharing with friends. 1–1.5kg/2lb 4oz–3lb 5oz chicken wings8 preserved lemons3 tbsp olive oil2–3 tsp sea salt flakes, crushed90g/3¼oz rose harissa freshly ground black pepper, to taste 1–1.5kg/2lb 4oz–3lb 5oz chicken wings 8 preserved lemons 3 tbsp olive oil 2–3 tsp sea salt flakes, crushed 90g/3¼oz rose harissa freshly ground black pepper, to taste Method Put the chicken wings into a large bowl. Add the preserved lemons, oil, salt, pepper and rose harissa to a food processor or hand blender, then blend until smooth. Pour this mixture over the chicken wings, rubbing it in well using your hands. Preheat the oven to 220C/200C Fan/Gas 7.Put the chicken wings in a large roasting tin or ovenproof dish lined with baking paper. Roast the chicken wings for 35–45 minutes, turning every 15 minutes, until cooked through and nicely browned (the cooking time will depend on the size of the wings). Put the chicken wings into a large bowl. Add the preserved lemons, oil, salt, pepper and rose harissa to a food processor or hand blender, then blend until smooth. Pour this mixture over the chicken wings, rubbing it in well using your hands. Put the chicken wings into a large bowl. Add the preserved lemons, oil, salt, pepper and rose harissa to a food processor or hand blender, then blend until smooth. Pour this mixture over the chicken wings, rubbing it in well using your hands. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the chicken wings in a large roasting tin or ovenproof dish lined with baking paper. Roast the chicken wings for 35–45 minutes, turning every 15 minutes, until cooked through and nicely browned (the cooking time will depend on the size of the wings). Put the chicken wings in a large roasting tin or ovenproof dish lined with baking paper. Roast the chicken wings for 35–45 minutes, turning every 15 minutes, until cooked through and nicely browned (the cooking time will depend on the size of the wings). | {
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"content": "Harissa and preserved lemon roasted chicken wings An average of 3.7 out of 5 stars from 3 ratings Transform chicken wings with a harissa-spiced marinade, made with tart preserved lemons. Perfect food for sharing with friends. 1–1.5kg/2lb 4oz–3lb 5oz chicken wings8 preserved lemons3 tbsp olive oil2–3 tsp sea salt flakes, crushed90g/3¼oz rose harissa freshly ground black pepper, to taste 1–1.5kg/2lb 4oz–3lb 5oz chicken wings 8 preserved lemons 3 tbsp olive oil 2–3 tsp sea salt flakes, crushed 90g/3¼oz rose harissa freshly ground black pepper, to taste Method Put the chicken wings into a large bowl. Add the preserved lemons, oil, salt, pepper and rose harissa to a food processor or hand blender, then blend until smooth. Pour this mixture over the chicken wings, rubbing it in well using your hands. Preheat the oven to 220C/200C Fan/Gas 7.Put the chicken wings in a large roasting tin or ovenproof dish lined with baking paper. Roast the chicken wings for 35–45 minutes, turning every 15 minutes, until cooked through and nicely browned (the cooking time will depend on the size of the wings). Put the chicken wings into a large bowl. Add the preserved lemons, oil, salt, pepper and rose harissa to a food processor or hand blender, then blend until smooth. Pour this mixture over the chicken wings, rubbing it in well using your hands. Put the chicken wings into a large bowl. Add the preserved lemons, oil, salt, pepper and rose harissa to a food processor or hand blender, then blend until smooth. Pour this mixture over the chicken wings, rubbing it in well using your hands. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the chicken wings in a large roasting tin or ovenproof dish lined with baking paper. Roast the chicken wings for 35–45 minutes, turning every 15 minutes, until cooked through and nicely browned (the cooking time will depend on the size of the wings). Put the chicken wings in a large roasting tin or ovenproof dish lined with baking paper. Roast the chicken wings for 35–45 minutes, turning every 15 minutes, until cooked through and nicely browned (the cooking time will depend on the size of the wings)."
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} | 4aeda9210e3e965af4bb56303446d9b400fc5be568b6425305460a4ae45d19a8 | Hong Kong chicken wings recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hong_kong_chicken_wings_26064_16x9.jpg Inspired by Hong Kong's street food scene, Suzie cooks up the perfect sticky and crispy chicken wings with soy and chilli flavours. 6 tbsp runny honeypinch white pepper½ tbsp garlic powder1 tsp sesame oil5 tbsp light soy sauce500g/1lb 2oz chicken wings15g/½oz fresh root ginger, sliced1 red chilli, cut in half lengthways1 garlic clove, bruised and left whole¼ spring onion, finely sliced, to garnish1 tsp sesame seeds, to garnish 6 tbsp runny honey pinch white pepper ½ tbsp garlic powder 1 tsp sesame oil 5 tbsp light soy sauce 500g/1lb 2oz chicken wings 15g/½oz fresh root ginger, sliced 1 red chilli, cut in half lengthways 1 garlic clove, bruised and left whole ¼ spring onion, finely sliced, to garnish 1 tsp sesame seeds, to garnish Method Create your marinade by mixing 3 tablespoons of the honey, a pinch of white pepper, the garlic powder, sesame oil and 3 tablespoons of the soy sauce in a bowl.To parboil your chicken wings, start them off in cold water and bring to the boil. After around 5 minutes of boiling, use a spoon to scoop out any impurities that have risen to the surface. Remove the chicken wings from the pan, place them straight into the marinade and toss through to coat. Allow to marinate for at least 5–10 minutes.Preheat the oven to 180C/170C Fan/Gas 4.Transfer the wings to a lined baking tray and brush some of your marinade over them. Cook in the oven for an initial 10 minutes. (Reserve the remaining marinade.)Baste the wings with any remaining marinade. Pop them back into the oven for another 5–10 minutes.Add the ginger, chilli and garlic clove to a small saucepan. Add the remaining 3 tablespoons honey and 2 tablespoons of soy sauce. Simmer on a low heat until the sauce is thick enough to coat the back of a spoon. Fish out the pieces of ginger, garlic and chilli and remove from the heat. Transfer to a bowl and sprinkle some sliced spring onion on top.Remove your wings from the oven and garnish with sesame seeds. Serve with the dipping sauce alongside. Create your marinade by mixing 3 tablespoons of the honey, a pinch of white pepper, the garlic powder, sesame oil and 3 tablespoons of the soy sauce in a bowl. Create your marinade by mixing 3 tablespoons of the honey, a pinch of white pepper, the garlic powder, sesame oil and 3 tablespoons of the soy sauce in a bowl. To parboil your chicken wings, start them off in cold water and bring to the boil. After around 5 minutes of boiling, use a spoon to scoop out any impurities that have risen to the surface. To parboil your chicken wings, start them off in cold water and bring to the boil. After around 5 minutes of boiling, use a spoon to scoop out any impurities that have risen to the surface. Remove the chicken wings from the pan, place them straight into the marinade and toss through to coat. Allow to marinate for at least 5–10 minutes. Remove the chicken wings from the pan, place them straight into the marinade and toss through to coat. Allow to marinate for at least 5–10 minutes. Preheat the oven to 180C/170C Fan/Gas 4. Preheat the oven to 180C/170C Fan/Gas 4. Transfer the wings to a lined baking tray and brush some of your marinade over them. Cook in the oven for an initial 10 minutes. (Reserve the remaining marinade.) Transfer the wings to a lined baking tray and brush some of your marinade over them. Cook in the oven for an initial 10 minutes. (Reserve the remaining marinade.) Baste the wings with any remaining marinade. Pop them back into the oven for another 5–10 minutes. Baste the wings with any remaining marinade. Pop them back into the oven for another 5–10 minutes. Add the ginger, chilli and garlic clove to a small saucepan. Add the remaining 3 tablespoons honey and 2 tablespoons of soy sauce. Simmer on a low heat until the sauce is thick enough to coat the back of a spoon. Fish out the pieces of ginger, garlic and chilli and remove from the heat. Transfer to a bowl and sprinkle some sliced spring onion on top. Add the ginger, chilli and garlic clove to a small saucepan. Add the remaining 3 tablespoons honey and 2 tablespoons of soy sauce. Simmer on a low heat until the sauce is thick enough to coat the back of a spoon. Fish out the pieces of ginger, garlic and chilli and remove from the heat. Transfer to a bowl and sprinkle some sliced spring onion on top. Remove your wings from the oven and garnish with sesame seeds. Serve with the dipping sauce alongside. Remove your wings from the oven and garnish with sesame seeds. Serve with the dipping sauce alongside. | {
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"title": "Hong Kong chicken wings recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hong_kong_chicken_wings_26064_16x9.jpg Inspired by Hong Kong's street food scene, Suzie cooks up the perfect sticky and crispy chicken wings with soy and chilli flavours. 6 tbsp runny honeypinch white pepper½ tbsp garlic powder1 tsp sesame oil5 tbsp light soy sauce500g/1lb 2oz chicken wings15g/½oz fresh root ginger, sliced1 red chilli, cut in half lengthways1 garlic clove, bruised and left whole¼ spring onion, finely sliced, to garnish1 tsp sesame seeds, to garnish 6 tbsp runny honey pinch white pepper ½ tbsp garlic powder 1 tsp sesame oil 5 tbsp light soy sauce 500g/1lb 2oz chicken wings 15g/½oz fresh root ginger, sliced 1 red chilli, cut in half lengthways 1 garlic clove, bruised and left whole ¼ spring onion, finely sliced, to garnish 1 tsp sesame seeds, to garnish Method Create your marinade by mixing 3 tablespoons of the honey, a pinch of white pepper, the garlic powder, sesame oil and 3 tablespoons of the soy sauce in a bowl.To parboil your chicken wings, start them off in cold water and bring to the boil. After around 5 minutes of boiling, use a spoon to scoop out any impurities that have risen to the surface. Remove the chicken wings from the pan, place them straight into the marinade and toss through to coat. Allow to marinate for at least 5–10 minutes.Preheat the oven to 180C/170C Fan/Gas 4.Transfer the wings to a lined baking tray and brush some of your marinade over them. Cook in the oven for an initial 10 minutes. (Reserve the remaining marinade.)Baste the wings with any remaining marinade. Pop them back into the oven for another 5–10 minutes.Add the ginger, chilli and garlic clove to a small saucepan. Add the remaining 3 tablespoons honey and 2 tablespoons of soy sauce. Simmer on a low heat until the sauce is thick enough to coat the back of a spoon. Fish out the pieces of ginger, garlic and chilli and remove from the heat. Transfer to a bowl and sprinkle some sliced spring onion on top.Remove your wings from the oven and garnish with sesame seeds. Serve with the dipping sauce alongside. Create your marinade by mixing 3 tablespoons of the honey, a pinch of white pepper, the garlic powder, sesame oil and 3 tablespoons of the soy sauce in a bowl. Create your marinade by mixing 3 tablespoons of the honey, a pinch of white pepper, the garlic powder, sesame oil and 3 tablespoons of the soy sauce in a bowl. To parboil your chicken wings, start them off in cold water and bring to the boil. After around 5 minutes of boiling, use a spoon to scoop out any impurities that have risen to the surface. To parboil your chicken wings, start them off in cold water and bring to the boil. After around 5 minutes of boiling, use a spoon to scoop out any impurities that have risen to the surface. Remove the chicken wings from the pan, place them straight into the marinade and toss through to coat. Allow to marinate for at least 5–10 minutes. Remove the chicken wings from the pan, place them straight into the marinade and toss through to coat. Allow to marinate for at least 5–10 minutes. Preheat the oven to 180C/170C Fan/Gas 4. Preheat the oven to 180C/170C Fan/Gas 4. Transfer the wings to a lined baking tray and brush some of your marinade over them. Cook in the oven for an initial 10 minutes. (Reserve the remaining marinade.) Transfer the wings to a lined baking tray and brush some of your marinade over them. Cook in the oven for an initial 10 minutes. (Reserve the remaining marinade.) Baste the wings with any remaining marinade. Pop them back into the oven for another 5–10 minutes. Baste the wings with any remaining marinade. Pop them back into the oven for another 5–10 minutes. Add the ginger, chilli and garlic clove to a small saucepan. Add the remaining 3 tablespoons honey and 2 tablespoons of soy sauce. Simmer on a low heat until the sauce is thick enough to coat the back of a spoon. Fish out the pieces of ginger, garlic and chilli and remove from the heat. Transfer to a bowl and sprinkle some sliced spring onion on top. Add the ginger, chilli and garlic clove to a small saucepan. Add the remaining 3 tablespoons honey and 2 tablespoons of soy sauce. Simmer on a low heat until the sauce is thick enough to coat the back of a spoon. Fish out the pieces of ginger, garlic and chilli and remove from the heat. Transfer to a bowl and sprinkle some sliced spring onion on top. Remove your wings from the oven and garnish with sesame seeds. Serve with the dipping sauce alongside. Remove your wings from the oven and garnish with sesame seeds. Serve with the dipping sauce alongside."
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} | 369ee4a2e7c400eb9dbb37ecadbaeae389880d17279cb1bb27582254c64fac28 | Gochujang chicken wings and fried cauliflower recipe
An average of 5.0 out of 5 stars from 2 ratings These spicy deep-fried chicken wings and cauliflower florets are covered in a tempura batter. 1 tsp fennel seeds 1 tsp coriander seeds 150ml/5fl oz cider vinegar 200g/7oz caster sugar80g/2¾oz gochujang (Korean chilli paste) 1 tsp fennel seeds 1 tsp coriander seeds 150ml/5fl oz cider vinegar 200g/7oz caster sugar 80g/2¾oz gochujang (Korean chilli paste) 100g/3½oz cornflour, plus extra for coating 250g/9oz plain flour pinch salt 500ml/18fl oz cold sparkling water, plus extra if needed 100g/3½oz cornflour, plus extra for coating 250g/9oz plain flour pinch salt 500ml/18fl oz cold sparkling water, plus extra if needed few pinches salt pinch fennel seeds pinch white peppercorns 1kg/2lb 4oz chicken wingssunflower oil, for deep-frying few pinches salt pinch fennel seeds pinch white peppercorns 1kg/2lb 4oz chicken wings sunflower oil, for deep-frying pinch salt 1 cauliflower, cut into small florets sunflower oil, for deep-frying pinch salt 1 cauliflower, cut into small florets sunflower oil, for deep-frying 1 tbsp Thai basil or mint leaves 4 spring onions, finely chopped 50g/1¾oz crispy shallots1 lime, cut into wedges2 tbsp mix of white and black sesame seeds, toasted 1 tbsp Thai basil or mint leaves 4 spring onions, finely chopped 50g/1¾oz crispy shallots 1 lime, cut into wedges 2 tbsp mix of white and black sesame seeds, toasted Method To make the gochujang sauce, toast the fennel and coriander seeds in a dry frying pan until fragrant. Pour in the cider vinegar and take off the heat. Leave for 10 minutes and then pass through a chinois or very fine sieve. Heat the sugar and 20ml/¾fl oz water in a small saucepan until a light caramel is created. Once lightly golden, pour in the spiced-infused vinegar and bring to the boil. Take off the heat and whisk in the gochujang. It should have a thick ketchup-like consistency. To make the tempura batter, combine the cornflour, flour and salt in a large bowl. Add the sparkling water and adjust the thickness until it resembles a very thin pancake batter. Add more cornflour if it becomes too runny. Chill in the fridge until needed as a cold batter will be a lot crispier.To make the chicken, pour boiling water into a large casserole. Add the salt, fennel seeds and peppercorns and bring to the boil. Add the chicken wings and boil for 30–40 minutes, until nicely cooked but not falling apart. Cool the wings down in a bowl of iced water for few minutes, then drain well and set aside. To make the cauliflower, heat a large saucepan of boiling salted water, add the cauliflower florets and blanch for 3–4 minutes. Remove from the boiling water and place in iced water. Heat the sunflower oil in a deep saucepan or deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Toss the wings and cauliflower florets in some cornflour and then dip in the tempura batter. Gently place in the hot oil, making sure the wings and florets do not stick to the bottom, and cook for about 4–5 minutes, or until crispy, piping hot and cooked through. Carefully transfer to a bowl and toss with a few tablespoons of the gochujang sauce. Garnish the chicken wings and the cauliflower with the coriander or mint leaves, a sprinkling of spring onions and crispy shallots and the lime wedges. To make the gochujang sauce, toast the fennel and coriander seeds in a dry frying pan until fragrant. Pour in the cider vinegar and take off the heat. Leave for 10 minutes and then pass through a chinois or very fine sieve. Heat the sugar and 20ml/¾fl oz water in a small saucepan until a light caramel is created. Once lightly golden, pour in the spiced-infused vinegar and bring to the boil. Take off the heat and whisk in the gochujang. It should have a thick ketchup-like consistency. To make the gochujang sauce, toast the fennel and coriander seeds in a dry frying pan until fragrant. Pour in the cider vinegar and take off the heat. Leave for 10 minutes and then pass through a chinois or very fine sieve. Heat the sugar and 20ml/¾fl oz water in a small saucepan until a light caramel is created. Once lightly golden, pour in the spiced-infused vinegar and bring to the boil. Take off the heat and whisk in the gochujang. It should have a thick ketchup-like consistency. To make the tempura batter, combine the cornflour, flour and salt in a large bowl. Add the sparkling water and adjust the thickness until it resembles a very thin pancake batter. Add more cornflour if it becomes too runny. Chill in the fridge until needed as a cold batter will be a lot crispier. To make the tempura batter, combine the cornflour, flour and salt in a large bowl. Add the sparkling water and adjust the thickness until it resembles a very thin pancake batter. Add more cornflour if it becomes too runny. Chill in the fridge until needed as a cold batter will be a lot crispier. To make the chicken, pour boiling water into a large casserole. Add the salt, fennel seeds and peppercorns and bring to the boil. Add the chicken wings and boil for 30–40 minutes, until nicely cooked but not falling apart. Cool the wings down in a bowl of iced water for few minutes, then drain well and set aside. To make the chicken, pour boiling water into a large casserole. Add the salt, fennel seeds and peppercorns and bring to the boil. Add the chicken wings and boil for 30–40 minutes, until nicely cooked but not falling apart. Cool the wings down in a bowl of iced water for few minutes, then drain well and set aside. To make the cauliflower, heat a large saucepan of boiling salted water, add the cauliflower florets and blanch for 3–4 minutes. Remove from the boiling water and place in iced water. To make the cauliflower, heat a large saucepan of boiling salted water, add the cauliflower florets and blanch for 3–4 minutes. Remove from the boiling water and place in iced water. Heat the sunflower oil in a deep saucepan or deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Toss the wings and cauliflower florets in some cornflour and then dip in the tempura batter. Gently place in the hot oil, making sure the wings and florets do not stick to the bottom, and cook for about 4–5 minutes, or until crispy, piping hot and cooked through. Carefully transfer to a bowl and toss with a few tablespoons of the gochujang sauce. Heat the sunflower oil in a deep saucepan or deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Toss the wings and cauliflower florets in some cornflour and then dip in the tempura batter. Gently place in the hot oil, making sure the wings and florets do not stick to the bottom, and cook for about 4–5 minutes, or until crispy, piping hot and cooked through. Carefully transfer to a bowl and toss with a few tablespoons of the gochujang sauce. Garnish the chicken wings and the cauliflower with the coriander or mint leaves, a sprinkling of spring onions and crispy shallots and the lime wedges. Garnish the chicken wings and the cauliflower with the coriander or mint leaves, a sprinkling of spring onions and crispy shallots and the lime wedges. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gochujang chicken wings and fried cauliflower recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings These spicy deep-fried chicken wings and cauliflower florets are covered in a tempura batter. 1 tsp fennel seeds 1 tsp coriander seeds 150ml/5fl oz cider vinegar 200g/7oz caster sugar80g/2¾oz gochujang (Korean chilli paste) 1 tsp fennel seeds 1 tsp coriander seeds 150ml/5fl oz cider vinegar 200g/7oz caster sugar 80g/2¾oz gochujang (Korean chilli paste) 100g/3½oz cornflour, plus extra for coating 250g/9oz plain flour pinch salt 500ml/18fl oz cold sparkling water, plus extra if needed 100g/3½oz cornflour, plus extra for coating 250g/9oz plain flour pinch salt 500ml/18fl oz cold sparkling water, plus extra if needed few pinches salt pinch fennel seeds pinch white peppercorns 1kg/2lb 4oz chicken wingssunflower oil, for deep-frying few pinches salt pinch fennel seeds pinch white peppercorns 1kg/2lb 4oz chicken wings sunflower oil, for deep-frying pinch salt 1 cauliflower, cut into small florets sunflower oil, for deep-frying pinch salt 1 cauliflower, cut into small florets sunflower oil, for deep-frying 1 tbsp Thai basil or mint leaves 4 spring onions, finely chopped 50g/1¾oz crispy shallots1 lime, cut into wedges2 tbsp mix of white and black sesame seeds, toasted 1 tbsp Thai basil or mint leaves 4 spring onions, finely chopped 50g/1¾oz crispy shallots 1 lime, cut into wedges 2 tbsp mix of white and black sesame seeds, toasted Method To make the gochujang sauce, toast the fennel and coriander seeds in a dry frying pan until fragrant. Pour in the cider vinegar and take off the heat. Leave for 10 minutes and then pass through a chinois or very fine sieve. Heat the sugar and 20ml/¾fl oz water in a small saucepan until a light caramel is created. Once lightly golden, pour in the spiced-infused vinegar and bring to the boil. Take off the heat and whisk in the gochujang. It should have a thick ketchup-like consistency. To make the tempura batter, combine the cornflour, flour and salt in a large bowl. Add the sparkling water and adjust the thickness until it resembles a very thin pancake batter. Add more cornflour if it becomes too runny. Chill in the fridge until needed as a cold batter will be a lot crispier.To make the chicken, pour boiling water into a large casserole. Add the salt, fennel seeds and peppercorns and bring to the boil. Add the chicken wings and boil for 30–40 minutes, until nicely cooked but not falling apart. Cool the wings down in a bowl of iced water for few minutes, then drain well and set aside. To make the cauliflower, heat a large saucepan of boiling salted water, add the cauliflower florets and blanch for 3–4 minutes. Remove from the boiling water and place in iced water. Heat the sunflower oil in a deep saucepan or deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Toss the wings and cauliflower florets in some cornflour and then dip in the tempura batter. Gently place in the hot oil, making sure the wings and florets do not stick to the bottom, and cook for about 4–5 minutes, or until crispy, piping hot and cooked through. Carefully transfer to a bowl and toss with a few tablespoons of the gochujang sauce. Garnish the chicken wings and the cauliflower with the coriander or mint leaves, a sprinkling of spring onions and crispy shallots and the lime wedges. To make the gochujang sauce, toast the fennel and coriander seeds in a dry frying pan until fragrant. Pour in the cider vinegar and take off the heat. Leave for 10 minutes and then pass through a chinois or very fine sieve. Heat the sugar and 20ml/¾fl oz water in a small saucepan until a light caramel is created. Once lightly golden, pour in the spiced-infused vinegar and bring to the boil. Take off the heat and whisk in the gochujang. It should have a thick ketchup-like consistency. To make the gochujang sauce, toast the fennel and coriander seeds in a dry frying pan until fragrant. Pour in the cider vinegar and take off the heat. Leave for 10 minutes and then pass through a chinois or very fine sieve. Heat the sugar and 20ml/¾fl oz water in a small saucepan until a light caramel is created. Once lightly golden, pour in the spiced-infused vinegar and bring to the boil. Take off the heat and whisk in the gochujang. It should have a thick ketchup-like consistency. To make the tempura batter, combine the cornflour, flour and salt in a large bowl. Add the sparkling water and adjust the thickness until it resembles a very thin pancake batter. Add more cornflour if it becomes too runny. Chill in the fridge until needed as a cold batter will be a lot crispier. To make the tempura batter, combine the cornflour, flour and salt in a large bowl. Add the sparkling water and adjust the thickness until it resembles a very thin pancake batter. Add more cornflour if it becomes too runny. Chill in the fridge until needed as a cold batter will be a lot crispier. To make the chicken, pour boiling water into a large casserole. Add the salt, fennel seeds and peppercorns and bring to the boil. Add the chicken wings and boil for 30–40 minutes, until nicely cooked but not falling apart. Cool the wings down in a bowl of iced water for few minutes, then drain well and set aside. To make the chicken, pour boiling water into a large casserole. Add the salt, fennel seeds and peppercorns and bring to the boil. Add the chicken wings and boil for 30–40 minutes, until nicely cooked but not falling apart. Cool the wings down in a bowl of iced water for few minutes, then drain well and set aside. To make the cauliflower, heat a large saucepan of boiling salted water, add the cauliflower florets and blanch for 3–4 minutes. Remove from the boiling water and place in iced water. To make the cauliflower, heat a large saucepan of boiling salted water, add the cauliflower florets and blanch for 3–4 minutes. Remove from the boiling water and place in iced water. Heat the sunflower oil in a deep saucepan or deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Toss the wings and cauliflower florets in some cornflour and then dip in the tempura batter. Gently place in the hot oil, making sure the wings and florets do not stick to the bottom, and cook for about 4–5 minutes, or until crispy, piping hot and cooked through. Carefully transfer to a bowl and toss with a few tablespoons of the gochujang sauce. Heat the sunflower oil in a deep saucepan or deep fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Toss the wings and cauliflower florets in some cornflour and then dip in the tempura batter. Gently place in the hot oil, making sure the wings and florets do not stick to the bottom, and cook for about 4–5 minutes, or until crispy, piping hot and cooked through. Carefully transfer to a bowl and toss with a few tablespoons of the gochujang sauce. Garnish the chicken wings and the cauliflower with the coriander or mint leaves, a sprinkling of spring onions and crispy shallots and the lime wedges. Garnish the chicken wings and the cauliflower with the coriander or mint leaves, a sprinkling of spring onions and crispy shallots and the lime wedges."
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} | 0db160ac41c07086c80f48417a04141d4791da76c97055618dbe434e6040c452 | Eight treasures soup recipe
An average of 4.0 out of 5 stars from 4 ratings This popular Chinese soup is made here with mushrooms, chicken wings, dried scallops and crab. 15g/½oz Korean sweet potato glass noodles1½ tbsp dried wood-ear mushrooms or dehydrated black fungus3 dried shiitake mushrooms 200g/7oz chicken wings4 dried scallops or 3 tbsp dried shrimps80g/2¾oz white crab meat1 free-range egg, beaten1 tbsp sesame oilsalt, to taste 15g/½oz Korean sweet potato glass noodles 1½ tbsp dried wood-ear mushrooms or dehydrated black fungus 3 dried shiitake mushrooms 200g/7oz chicken wings 4 dried scallops or 3 tbsp dried shrimps 80g/2¾oz white crab meat 1 free-range egg, beaten 1 tbsp sesame oil salt, to taste 2 tbsp cornflour, blended with 2 tbsp water 2 tsp dark soy sauce1 tbsp Shaoxing rice wine (optional)½ tsp ground white pepper2 tbsp Chinkiang black rice vinegar 2 tbsp cornflour, blended with 2 tbsp water 2 tsp dark soy sauce 1 tbsp Shaoxing rice wine (optional) ½ tsp ground white pepper 2 tbsp Chinkiang black rice vinegar 2 spring onions, finely sliced, to garnish1 red chilli, chopped, to garnishChinkiang black rice vinegar 2 spring onions, finely sliced, to garnish 1 red chilli, chopped, to garnish Chinkiang black rice vinegar Method To make the soup, soak the glass noodles and wood-ear mushrooms or black fungus in a large bowl of hot water for at least 30 minutes to rehydrate. Pour 100ml/3½fl oz hot water into another bowl and soak the shiitake mushrooms for at least 30 minutes.Put the chicken wings, dried scallops or shrimp and 2 litres/3½ pints water in a large saucepan, bring to the boil, then simmer, covered, for 1 hour. While the stock is cooking, squeeze out the shiitake mushrooms, reserving the soaking liquid, and finely slice the mushroom tops. Drain the glass noodles and wood-ear mushrooms or black fungus. Finely slice the wood-ear mushrooms (the rehydrated black fungus can be left as is). Cut the noodles into roughly 5cm/2in lengths.Take the stock off the heat and remove the wings and scallops from the stock (if using dried shrimps, leave them in the stock). Once slightly cooled, shred the scallops and chicken meat, discarding the chicken skin and bones. Return the shredded scallops and chicken meat to the stock. Pour the shiitake mushroom soaking liquid slowly into the stock, being careful not to pour in any bits of dirt left at the bottom of the bowl. Add the crab meat, wood-ear mushrooms, shiitake mushrooms and glass noodles to the stock. Mix all of the ingredients for the seasoning in a bowl and pour into the stock. Bring to the boil over a medium heat and simmer for 5 minutes to allow the soup to thicken. Turn off the heat and pour in the egg. Stir to create an egg-drop effect. Season with salt to taste and add the sesame oil. Serve the soup in warmed bowls and garnish with the spring onion and red chilli. Serve small bowls of Chinkiang black rice vinegar alongside for people to add to taste. To make the soup, soak the glass noodles and wood-ear mushrooms or black fungus in a large bowl of hot water for at least 30 minutes to rehydrate. Pour 100ml/3½fl oz hot water into another bowl and soak the shiitake mushrooms for at least 30 minutes. To make the soup, soak the glass noodles and wood-ear mushrooms or black fungus in a large bowl of hot water for at least 30 minutes to rehydrate. Pour 100ml/3½fl oz hot water into another bowl and soak the shiitake mushrooms for at least 30 minutes. Put the chicken wings, dried scallops or shrimp and 2 litres/3½ pints water in a large saucepan, bring to the boil, then simmer, covered, for 1 hour. Put the chicken wings, dried scallops or shrimp and 2 litres/3½ pints water in a large saucepan, bring to the boil, then simmer, covered, for 1 hour. While the stock is cooking, squeeze out the shiitake mushrooms, reserving the soaking liquid, and finely slice the mushroom tops. Drain the glass noodles and wood-ear mushrooms or black fungus. Finely slice the wood-ear mushrooms (the rehydrated black fungus can be left as is). Cut the noodles into roughly 5cm/2in lengths. While the stock is cooking, squeeze out the shiitake mushrooms, reserving the soaking liquid, and finely slice the mushroom tops. Drain the glass noodles and wood-ear mushrooms or black fungus. Finely slice the wood-ear mushrooms (the rehydrated black fungus can be left as is). Cut the noodles into roughly 5cm/2in lengths. Take the stock off the heat and remove the wings and scallops from the stock (if using dried shrimps, leave them in the stock). Take the stock off the heat and remove the wings and scallops from the stock (if using dried shrimps, leave them in the stock). Once slightly cooled, shred the scallops and chicken meat, discarding the chicken skin and bones. Return the shredded scallops and chicken meat to the stock. Once slightly cooled, shred the scallops and chicken meat, discarding the chicken skin and bones. Return the shredded scallops and chicken meat to the stock. Pour the shiitake mushroom soaking liquid slowly into the stock, being careful not to pour in any bits of dirt left at the bottom of the bowl. Pour the shiitake mushroom soaking liquid slowly into the stock, being careful not to pour in any bits of dirt left at the bottom of the bowl. Add the crab meat, wood-ear mushrooms, shiitake mushrooms and glass noodles to the stock. Mix all of the ingredients for the seasoning in a bowl and pour into the stock. Add the crab meat, wood-ear mushrooms, shiitake mushrooms and glass noodles to the stock. Mix all of the ingredients for the seasoning in a bowl and pour into the stock. Bring to the boil over a medium heat and simmer for 5 minutes to allow the soup to thicken. Turn off the heat and pour in the egg. Stir to create an egg-drop effect. Season with salt to taste and add the sesame oil. Bring to the boil over a medium heat and simmer for 5 minutes to allow the soup to thicken. Turn off the heat and pour in the egg. Stir to create an egg-drop effect. Season with salt to taste and add the sesame oil. Serve the soup in warmed bowls and garnish with the spring onion and red chilli. Serve small bowls of Chinkiang black rice vinegar alongside for people to add to taste. Serve the soup in warmed bowls and garnish with the spring onion and red chilli. Serve small bowls of Chinkiang black rice vinegar alongside for people to add to taste. | {
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"title": "Eight treasures soup recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings This popular Chinese soup is made here with mushrooms, chicken wings, dried scallops and crab. 15g/½oz Korean sweet potato glass noodles1½ tbsp dried wood-ear mushrooms or dehydrated black fungus3 dried shiitake mushrooms 200g/7oz chicken wings4 dried scallops or 3 tbsp dried shrimps80g/2¾oz white crab meat1 free-range egg, beaten1 tbsp sesame oilsalt, to taste 15g/½oz Korean sweet potato glass noodles 1½ tbsp dried wood-ear mushrooms or dehydrated black fungus 3 dried shiitake mushrooms 200g/7oz chicken wings 4 dried scallops or 3 tbsp dried shrimps 80g/2¾oz white crab meat 1 free-range egg, beaten 1 tbsp sesame oil salt, to taste 2 tbsp cornflour, blended with 2 tbsp water 2 tsp dark soy sauce1 tbsp Shaoxing rice wine (optional)½ tsp ground white pepper2 tbsp Chinkiang black rice vinegar 2 tbsp cornflour, blended with 2 tbsp water 2 tsp dark soy sauce 1 tbsp Shaoxing rice wine (optional) ½ tsp ground white pepper 2 tbsp Chinkiang black rice vinegar 2 spring onions, finely sliced, to garnish1 red chilli, chopped, to garnishChinkiang black rice vinegar 2 spring onions, finely sliced, to garnish 1 red chilli, chopped, to garnish Chinkiang black rice vinegar Method To make the soup, soak the glass noodles and wood-ear mushrooms or black fungus in a large bowl of hot water for at least 30 minutes to rehydrate. Pour 100ml/3½fl oz hot water into another bowl and soak the shiitake mushrooms for at least 30 minutes.Put the chicken wings, dried scallops or shrimp and 2 litres/3½ pints water in a large saucepan, bring to the boil, then simmer, covered, for 1 hour. While the stock is cooking, squeeze out the shiitake mushrooms, reserving the soaking liquid, and finely slice the mushroom tops. Drain the glass noodles and wood-ear mushrooms or black fungus. Finely slice the wood-ear mushrooms (the rehydrated black fungus can be left as is). Cut the noodles into roughly 5cm/2in lengths.Take the stock off the heat and remove the wings and scallops from the stock (if using dried shrimps, leave them in the stock). Once slightly cooled, shred the scallops and chicken meat, discarding the chicken skin and bones. Return the shredded scallops and chicken meat to the stock. Pour the shiitake mushroom soaking liquid slowly into the stock, being careful not to pour in any bits of dirt left at the bottom of the bowl. Add the crab meat, wood-ear mushrooms, shiitake mushrooms and glass noodles to the stock. Mix all of the ingredients for the seasoning in a bowl and pour into the stock. Bring to the boil over a medium heat and simmer for 5 minutes to allow the soup to thicken. Turn off the heat and pour in the egg. Stir to create an egg-drop effect. Season with salt to taste and add the sesame oil. Serve the soup in warmed bowls and garnish with the spring onion and red chilli. Serve small bowls of Chinkiang black rice vinegar alongside for people to add to taste. To make the soup, soak the glass noodles and wood-ear mushrooms or black fungus in a large bowl of hot water for at least 30 minutes to rehydrate. Pour 100ml/3½fl oz hot water into another bowl and soak the shiitake mushrooms for at least 30 minutes. To make the soup, soak the glass noodles and wood-ear mushrooms or black fungus in a large bowl of hot water for at least 30 minutes to rehydrate. Pour 100ml/3½fl oz hot water into another bowl and soak the shiitake mushrooms for at least 30 minutes. Put the chicken wings, dried scallops or shrimp and 2 litres/3½ pints water in a large saucepan, bring to the boil, then simmer, covered, for 1 hour. Put the chicken wings, dried scallops or shrimp and 2 litres/3½ pints water in a large saucepan, bring to the boil, then simmer, covered, for 1 hour. While the stock is cooking, squeeze out the shiitake mushrooms, reserving the soaking liquid, and finely slice the mushroom tops. Drain the glass noodles and wood-ear mushrooms or black fungus. Finely slice the wood-ear mushrooms (the rehydrated black fungus can be left as is). Cut the noodles into roughly 5cm/2in lengths. While the stock is cooking, squeeze out the shiitake mushrooms, reserving the soaking liquid, and finely slice the mushroom tops. Drain the glass noodles and wood-ear mushrooms or black fungus. Finely slice the wood-ear mushrooms (the rehydrated black fungus can be left as is). Cut the noodles into roughly 5cm/2in lengths. Take the stock off the heat and remove the wings and scallops from the stock (if using dried shrimps, leave them in the stock). Take the stock off the heat and remove the wings and scallops from the stock (if using dried shrimps, leave them in the stock). Once slightly cooled, shred the scallops and chicken meat, discarding the chicken skin and bones. Return the shredded scallops and chicken meat to the stock. Once slightly cooled, shred the scallops and chicken meat, discarding the chicken skin and bones. Return the shredded scallops and chicken meat to the stock. Pour the shiitake mushroom soaking liquid slowly into the stock, being careful not to pour in any bits of dirt left at the bottom of the bowl. Pour the shiitake mushroom soaking liquid slowly into the stock, being careful not to pour in any bits of dirt left at the bottom of the bowl. Add the crab meat, wood-ear mushrooms, shiitake mushrooms and glass noodles to the stock. Mix all of the ingredients for the seasoning in a bowl and pour into the stock. Add the crab meat, wood-ear mushrooms, shiitake mushrooms and glass noodles to the stock. Mix all of the ingredients for the seasoning in a bowl and pour into the stock. Bring to the boil over a medium heat and simmer for 5 minutes to allow the soup to thicken. Turn off the heat and pour in the egg. Stir to create an egg-drop effect. Season with salt to taste and add the sesame oil. Bring to the boil over a medium heat and simmer for 5 minutes to allow the soup to thicken. Turn off the heat and pour in the egg. Stir to create an egg-drop effect. Season with salt to taste and add the sesame oil. Serve the soup in warmed bowls and garnish with the spring onion and red chilli. Serve small bowls of Chinkiang black rice vinegar alongside for people to add to taste. Serve the soup in warmed bowls and garnish with the spring onion and red chilli. Serve small bowls of Chinkiang black rice vinegar alongside for people to add to taste."
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} | 5f0129db25d59ef494c6bcb6c32b5195429581197418be47c7823f1c5ff0d63c | Potato soufflé pancakes with fried chicken recipe
To make the marinade, combine the coriander, chilli, garlic, onions, thyme and parsley in a bowl and pour in the buttermilk. Mix to combine and then add the chicken wings. Place in the fridge, covered, to marinate overnight.To make the curry sauce, heat the oil in a saucepan over a medium heat. Add the onion, celery, ginger, garlic, chilli, and thyme and cook until the vegetables are soft. Add the curry powder, then the chicken stock and simmer until the volume of liquid has reduced. Add the coconut milk, bring to the boil, then cook until reduced to a coating consistency. Taste, season with salt if needed and keep warm.To make the potato soufflé pancakes, mix the potatoes in a bowl with the egg yolks, milk, flour and bicarbonate of soda. Whisk the egg whites until fluffy in a separate clean bowl and then fold the whites into the potato mixture. Heat some clarified butter in a pan and drop 4 dollops of the mixture into the pan, cook on both sides until golden-brown and risen. Keep warm. To make the flour mixture for the chicken, combine the flour, cornflour, jerk seasoning, salt and pepper on a large plate and mix well.Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the marinated chicken in the flour mixture and then transfer to the deep-fat fryer. Deep fry until golden-brown and cooked through. Keep warm.To serve, pile the chicken on top of the potato pancakes and drizzle over the curry sauce. Garnish with the sliced peppers, chillies, and coriander. To make the marinade, combine the coriander, chilli, garlic, onions, thyme and parsley in a bowl and pour in the buttermilk. Mix to combine and then add the chicken wings. Place in the fridge, covered, to marinate overnight. To make the marinade, combine the coriander, chilli, garlic, onions, thyme and parsley in a bowl and pour in the buttermilk. Mix to combine and then add the chicken wings. Place in the fridge, covered, to marinate overnight. To make the curry sauce, heat the oil in a saucepan over a medium heat. Add the onion, celery, ginger, garlic, chilli, and thyme and cook until the vegetables are soft. Add the curry powder, then the chicken stock and simmer until the volume of liquid has reduced. Add the coconut milk, bring to the boil, then cook until reduced to a coating consistency. Taste, season with salt if needed and keep warm. To make the curry sauce, heat the oil in a saucepan over a medium heat. Add the onion, celery, ginger, garlic, chilli, and thyme and cook until the vegetables are soft. Add the curry powder, then the chicken stock and simmer until the volume of liquid has reduced. Add the coconut milk, bring to the boil, then cook until reduced to a coating consistency. Taste, season with salt if needed and keep warm. To make the potato soufflé pancakes, mix the potatoes in a bowl with the egg yolks, milk, flour and bicarbonate of soda. To make the potato soufflé pancakes, mix the potatoes in a bowl with the egg yolks, milk, flour and bicarbonate of soda. Whisk the egg whites until fluffy in a separate clean bowl and then fold the whites into the potato mixture. Whisk the egg whites until fluffy in a separate clean bowl and then fold the whites into the potato mixture. Heat some clarified butter in a pan and drop 4 dollops of the mixture into the pan, cook on both sides until golden-brown and risen. Keep warm. Heat some clarified butter in a pan and drop 4 dollops of the mixture into the pan, cook on both sides until golden-brown and risen. Keep warm. To make the flour mixture for the chicken, combine the flour, cornflour, jerk seasoning, salt and pepper on a large plate and mix well. To make the flour mixture for the chicken, combine the flour, cornflour, jerk seasoning, salt and pepper on a large plate and mix well. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the marinated chicken in the flour mixture and then transfer to the deep-fat fryer. Deep fry until golden-brown and cooked through. Keep warm. Dip the marinated chicken in the flour mixture and then transfer to the deep-fat fryer. Deep fry until golden-brown and cooked through. Keep warm. To serve, pile the chicken on top of the potato pancakes and drizzle over the curry sauce. Garnish with the sliced peppers, chillies, and coriander. To serve, pile the chicken on top of the potato pancakes and drizzle over the curry sauce. Garnish with the sliced peppers, chillies, and coriander. | {
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"title": "Potato soufflé pancakes with fried chicken recipe",
"content": "To make the marinade, combine the coriander, chilli, garlic, onions, thyme and parsley in a bowl and pour in the buttermilk. Mix to combine and then add the chicken wings. Place in the fridge, covered, to marinate overnight.To make the curry sauce, heat the oil in a saucepan over a medium heat. Add the onion, celery, ginger, garlic, chilli, and thyme and cook until the vegetables are soft. Add the curry powder, then the chicken stock and simmer until the volume of liquid has reduced. Add the coconut milk, bring to the boil, then cook until reduced to a coating consistency. Taste, season with salt if needed and keep warm.To make the potato soufflé pancakes, mix the potatoes in a bowl with the egg yolks, milk, flour and bicarbonate of soda. Whisk the egg whites until fluffy in a separate clean bowl and then fold the whites into the potato mixture. Heat some clarified butter in a pan and drop 4 dollops of the mixture into the pan, cook on both sides until golden-brown and risen. Keep warm. To make the flour mixture for the chicken, combine the flour, cornflour, jerk seasoning, salt and pepper on a large plate and mix well.Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the marinated chicken in the flour mixture and then transfer to the deep-fat fryer. Deep fry until golden-brown and cooked through. Keep warm.To serve, pile the chicken on top of the potato pancakes and drizzle over the curry sauce. Garnish with the sliced peppers, chillies, and coriander. To make the marinade, combine the coriander, chilli, garlic, onions, thyme and parsley in a bowl and pour in the buttermilk. Mix to combine and then add the chicken wings. Place in the fridge, covered, to marinate overnight. To make the marinade, combine the coriander, chilli, garlic, onions, thyme and parsley in a bowl and pour in the buttermilk. Mix to combine and then add the chicken wings. Place in the fridge, covered, to marinate overnight. To make the curry sauce, heat the oil in a saucepan over a medium heat. Add the onion, celery, ginger, garlic, chilli, and thyme and cook until the vegetables are soft. Add the curry powder, then the chicken stock and simmer until the volume of liquid has reduced. Add the coconut milk, bring to the boil, then cook until reduced to a coating consistency. Taste, season with salt if needed and keep warm. To make the curry sauce, heat the oil in a saucepan over a medium heat. Add the onion, celery, ginger, garlic, chilli, and thyme and cook until the vegetables are soft. Add the curry powder, then the chicken stock and simmer until the volume of liquid has reduced. Add the coconut milk, bring to the boil, then cook until reduced to a coating consistency. Taste, season with salt if needed and keep warm. To make the potato soufflé pancakes, mix the potatoes in a bowl with the egg yolks, milk, flour and bicarbonate of soda. To make the potato soufflé pancakes, mix the potatoes in a bowl with the egg yolks, milk, flour and bicarbonate of soda. Whisk the egg whites until fluffy in a separate clean bowl and then fold the whites into the potato mixture. Whisk the egg whites until fluffy in a separate clean bowl and then fold the whites into the potato mixture. Heat some clarified butter in a pan and drop 4 dollops of the mixture into the pan, cook on both sides until golden-brown and risen. Keep warm. Heat some clarified butter in a pan and drop 4 dollops of the mixture into the pan, cook on both sides until golden-brown and risen. Keep warm. To make the flour mixture for the chicken, combine the flour, cornflour, jerk seasoning, salt and pepper on a large plate and mix well. To make the flour mixture for the chicken, combine the flour, cornflour, jerk seasoning, salt and pepper on a large plate and mix well. Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the marinated chicken in the flour mixture and then transfer to the deep-fat fryer. Deep fry until golden-brown and cooked through. Keep warm. Dip the marinated chicken in the flour mixture and then transfer to the deep-fat fryer. Deep fry until golden-brown and cooked through. Keep warm. To serve, pile the chicken on top of the potato pancakes and drizzle over the curry sauce. Garnish with the sliced peppers, chillies, and coriander. To serve, pile the chicken on top of the potato pancakes and drizzle over the curry sauce. Garnish with the sliced peppers, chillies, and coriander."
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} | 32ed1d3e26c2dc7156ff35f6c11e1e14dad6f83e2ffdc4c543f2833ab6153e5d | Caribbean-style chicken wings recipe
An average of 4.5 out of 5 stars from 2 ratings A little bit of prep goes a long way for this recipe. A delicious and easy recipe to make with family and friends. 50ml/2fl oz soy sauce50ml/2fl oz runny honey 5 tbsp dark brown sugar 4 tbsp tomato ketchup 2 tsp cayenne pepper 1 tsp ground cinnamon 2 tsp ground allspice 2 tsp paprika 1 tsp ground black pepper 5 garlic cloves, finely chopped1 tsp ground ginger 2 tsp dried thyme 50ml/2fl oz white wine vinegar 50ml/2fl oz orange juice 50ml/2fl oz lime juice ½ scotch bonnet chilli, chopped1 onion, diced12 chicken wings 50ml/2fl oz soy sauce 50ml/2fl oz runny honey 5 tbsp dark brown sugar 4 tbsp tomato ketchup 2 tsp cayenne pepper 1 tsp ground cinnamon 2 tsp ground allspice 2 tsp paprika 1 tsp ground black pepper 5 garlic cloves, finely chopped 1 tsp ground ginger 2 tsp dried thyme 50ml/2fl oz white wine vinegar 50ml/2fl oz orange juice 50ml/2fl oz lime juice ½ scotch bonnet chilli, chopped 1 onion, diced 12 chicken wings 100ml/3½fl oz white wine vinegar 1 bay leaf1 tsp coriander seeds 1 tbsp salt 2 tbsp caster sugar 2 red chillies, chopped2 green chillies, chopped 100ml/3½fl oz white wine vinegar 1 bay leaf 1 tsp coriander seeds 1 tbsp salt 2 tbsp caster sugar 2 red chillies, chopped 2 green chillies, chopped 1 lime4 spring onions, chopped 1 tbsp picked fresh thyme leaves 6 pickled red and green chillies, sliced (from above) 1 lime 4 spring onions, chopped 1 tbsp picked fresh thyme leaves 6 pickled red and green chillies, sliced (from above) 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 2 tsp dried oregano 1 tsp garlic powder 1 tsp soft brown sugar 1 tsp salt 1 tbsp chilli flakes oil, for frying2 corn on the cob, cut carefully into quarters lengthways100g/3½oz white cheddar or feta cheese, crumbled 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 2 tsp dried oregano 1 tsp garlic powder 1 tsp soft brown sugar 1 tsp salt 1 tbsp chilli flakes oil, for frying 2 corn on the cob, cut carefully into quarters lengthways 100g/3½oz white cheddar or feta cheese, crumbled 4 tbsp soured cream 3 tbsp mayonnaise 2 garlic cloves, finely chopped3 spring onions, chopped 4 tbsp soured cream 3 tbsp mayonnaise 2 garlic cloves, finely chopped 3 spring onions, chopped Method To make the Caribbean-style chicken wings, blend together all the ingredients (apart from the chicken wings) in a blender or food processor. Transfer the marinade into a bowl, add the chicken wings, cover and leave overnight in the fridge to marinate.To make the pickle, add the pickle ingredients to 100ml/3½fl oz of water in a saucepan and bring to the boil. Add the sliced chillies and then remove from the heat and leave to cool.To make the charred lime for the garnish, preheat the oven to 210C/200C Fan/Gas 7. Cut the lime into wedges and put on a baking tray cut side down. Roast until charred all over - about 15–20 minutes (but keep an eye on them).Reduce the oven to 190C/170C Fan/Gas 5.Transfer the wings onto a tray (retaining the marinade) and roast for 20 minutes.Pour the marinade into a saucepan and boil until thickened and reduced to a glaze. After the 20 minutes cooking time, brush the wings with the glaze and then return them to the oven to cook for a further 10 minutes, or until the chicken is cooked through and is golden-brown.For the corn and spice dusting, put the cumin, coriander, paprika, oregano, garlic powder, soft brown sugar, salt and chilli flakes in a frying pan and dry fry until aromatic. Remove from the heat.Heat a dash of oil in a pan and add the corn ribs. Shallow fry for 6–8 minutes, or until soft. Remove from the heat and place on a plate lined with kitchen paper. Dust with the spice mixture and sprinkle over a the white cheddar or feta cheese.To make the dip, mix all the ingredients together.Serve the chicken wings with the corn and dip. Garnish with the charred lime, spring onions, thyme and the pickled chillies. To make the Caribbean-style chicken wings, blend together all the ingredients (apart from the chicken wings) in a blender or food processor. Transfer the marinade into a bowl, add the chicken wings, cover and leave overnight in the fridge to marinate. To make the Caribbean-style chicken wings, blend together all the ingredients (apart from the chicken wings) in a blender or food processor. Transfer the marinade into a bowl, add the chicken wings, cover and leave overnight in the fridge to marinate. To make the pickle, add the pickle ingredients to 100ml/3½fl oz of water in a saucepan and bring to the boil. Add the sliced chillies and then remove from the heat and leave to cool. To make the pickle, add the pickle ingredients to 100ml/3½fl oz of water in a saucepan and bring to the boil. Add the sliced chillies and then remove from the heat and leave to cool. To make the charred lime for the garnish, preheat the oven to 210C/200C Fan/Gas 7. Cut the lime into wedges and put on a baking tray cut side down. Roast until charred all over - about 15–20 minutes (but keep an eye on them). To make the charred lime for the garnish, preheat the oven to 210C/200C Fan/Gas 7. Cut the lime into wedges and put on a baking tray cut side down. Roast until charred all over - about 15–20 minutes (but keep an eye on them). Reduce the oven to 190C/170C Fan/Gas 5. Reduce the oven to 190C/170C Fan/Gas 5. Transfer the wings onto a tray (retaining the marinade) and roast for 20 minutes. Transfer the wings onto a tray (retaining the marinade) and roast for 20 minutes. Pour the marinade into a saucepan and boil until thickened and reduced to a glaze. After the 20 minutes cooking time, brush the wings with the glaze and then return them to the oven to cook for a further 10 minutes, or until the chicken is cooked through and is golden-brown. Pour the marinade into a saucepan and boil until thickened and reduced to a glaze. After the 20 minutes cooking time, brush the wings with the glaze and then return them to the oven to cook for a further 10 minutes, or until the chicken is cooked through and is golden-brown. For the corn and spice dusting, put the cumin, coriander, paprika, oregano, garlic powder, soft brown sugar, salt and chilli flakes in a frying pan and dry fry until aromatic. Remove from the heat. For the corn and spice dusting, put the cumin, coriander, paprika, oregano, garlic powder, soft brown sugar, salt and chilli flakes in a frying pan and dry fry until aromatic. Remove from the heat. Heat a dash of oil in a pan and add the corn ribs. Shallow fry for 6–8 minutes, or until soft. Remove from the heat and place on a plate lined with kitchen paper. Dust with the spice mixture and sprinkle over a the white cheddar or feta cheese. Heat a dash of oil in a pan and add the corn ribs. Shallow fry for 6–8 minutes, or until soft. Remove from the heat and place on a plate lined with kitchen paper. Dust with the spice mixture and sprinkle over a the white cheddar or feta cheese. To make the dip, mix all the ingredients together. To make the dip, mix all the ingredients together. Serve the chicken wings with the corn and dip. Garnish with the charred lime, spring onions, thyme and the pickled chillies. Serve the chicken wings with the corn and dip. Garnish with the charred lime, spring onions, thyme and the pickled chillies. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Caribbean-style chicken wings recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings A little bit of prep goes a long way for this recipe. A delicious and easy recipe to make with family and friends. 50ml/2fl oz soy sauce50ml/2fl oz runny honey 5 tbsp dark brown sugar 4 tbsp tomato ketchup 2 tsp cayenne pepper 1 tsp ground cinnamon 2 tsp ground allspice 2 tsp paprika 1 tsp ground black pepper 5 garlic cloves, finely chopped1 tsp ground ginger 2 tsp dried thyme 50ml/2fl oz white wine vinegar 50ml/2fl oz orange juice 50ml/2fl oz lime juice ½ scotch bonnet chilli, chopped1 onion, diced12 chicken wings 50ml/2fl oz soy sauce 50ml/2fl oz runny honey 5 tbsp dark brown sugar 4 tbsp tomato ketchup 2 tsp cayenne pepper 1 tsp ground cinnamon 2 tsp ground allspice 2 tsp paprika 1 tsp ground black pepper 5 garlic cloves, finely chopped 1 tsp ground ginger 2 tsp dried thyme 50ml/2fl oz white wine vinegar 50ml/2fl oz orange juice 50ml/2fl oz lime juice ½ scotch bonnet chilli, chopped 1 onion, diced 12 chicken wings 100ml/3½fl oz white wine vinegar 1 bay leaf1 tsp coriander seeds 1 tbsp salt 2 tbsp caster sugar 2 red chillies, chopped2 green chillies, chopped 100ml/3½fl oz white wine vinegar 1 bay leaf 1 tsp coriander seeds 1 tbsp salt 2 tbsp caster sugar 2 red chillies, chopped 2 green chillies, chopped 1 lime4 spring onions, chopped 1 tbsp picked fresh thyme leaves 6 pickled red and green chillies, sliced (from above) 1 lime 4 spring onions, chopped 1 tbsp picked fresh thyme leaves 6 pickled red and green chillies, sliced (from above) 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 2 tsp dried oregano 1 tsp garlic powder 1 tsp soft brown sugar 1 tsp salt 1 tbsp chilli flakes oil, for frying2 corn on the cob, cut carefully into quarters lengthways100g/3½oz white cheddar or feta cheese, crumbled 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 2 tsp dried oregano 1 tsp garlic powder 1 tsp soft brown sugar 1 tsp salt 1 tbsp chilli flakes oil, for frying 2 corn on the cob, cut carefully into quarters lengthways 100g/3½oz white cheddar or feta cheese, crumbled 4 tbsp soured cream 3 tbsp mayonnaise 2 garlic cloves, finely chopped3 spring onions, chopped 4 tbsp soured cream 3 tbsp mayonnaise 2 garlic cloves, finely chopped 3 spring onions, chopped Method To make the Caribbean-style chicken wings, blend together all the ingredients (apart from the chicken wings) in a blender or food processor. Transfer the marinade into a bowl, add the chicken wings, cover and leave overnight in the fridge to marinate.To make the pickle, add the pickle ingredients to 100ml/3½fl oz of water in a saucepan and bring to the boil. Add the sliced chillies and then remove from the heat and leave to cool.To make the charred lime for the garnish, preheat the oven to 210C/200C Fan/Gas 7. Cut the lime into wedges and put on a baking tray cut side down. Roast until charred all over - about 15–20 minutes (but keep an eye on them).Reduce the oven to 190C/170C Fan/Gas 5.Transfer the wings onto a tray (retaining the marinade) and roast for 20 minutes.Pour the marinade into a saucepan and boil until thickened and reduced to a glaze. After the 20 minutes cooking time, brush the wings with the glaze and then return them to the oven to cook for a further 10 minutes, or until the chicken is cooked through and is golden-brown.For the corn and spice dusting, put the cumin, coriander, paprika, oregano, garlic powder, soft brown sugar, salt and chilli flakes in a frying pan and dry fry until aromatic. Remove from the heat.Heat a dash of oil in a pan and add the corn ribs. Shallow fry for 6–8 minutes, or until soft. Remove from the heat and place on a plate lined with kitchen paper. Dust with the spice mixture and sprinkle over a the white cheddar or feta cheese.To make the dip, mix all the ingredients together.Serve the chicken wings with the corn and dip. Garnish with the charred lime, spring onions, thyme and the pickled chillies. To make the Caribbean-style chicken wings, blend together all the ingredients (apart from the chicken wings) in a blender or food processor. Transfer the marinade into a bowl, add the chicken wings, cover and leave overnight in the fridge to marinate. To make the Caribbean-style chicken wings, blend together all the ingredients (apart from the chicken wings) in a blender or food processor. Transfer the marinade into a bowl, add the chicken wings, cover and leave overnight in the fridge to marinate. To make the pickle, add the pickle ingredients to 100ml/3½fl oz of water in a saucepan and bring to the boil. Add the sliced chillies and then remove from the heat and leave to cool. To make the pickle, add the pickle ingredients to 100ml/3½fl oz of water in a saucepan and bring to the boil. Add the sliced chillies and then remove from the heat and leave to cool. To make the charred lime for the garnish, preheat the oven to 210C/200C Fan/Gas 7. Cut the lime into wedges and put on a baking tray cut side down. Roast until charred all over - about 15–20 minutes (but keep an eye on them). To make the charred lime for the garnish, preheat the oven to 210C/200C Fan/Gas 7. Cut the lime into wedges and put on a baking tray cut side down. Roast until charred all over - about 15–20 minutes (but keep an eye on them). Reduce the oven to 190C/170C Fan/Gas 5. Reduce the oven to 190C/170C Fan/Gas 5. Transfer the wings onto a tray (retaining the marinade) and roast for 20 minutes. Transfer the wings onto a tray (retaining the marinade) and roast for 20 minutes. Pour the marinade into a saucepan and boil until thickened and reduced to a glaze. After the 20 minutes cooking time, brush the wings with the glaze and then return them to the oven to cook for a further 10 minutes, or until the chicken is cooked through and is golden-brown. Pour the marinade into a saucepan and boil until thickened and reduced to a glaze. After the 20 minutes cooking time, brush the wings with the glaze and then return them to the oven to cook for a further 10 minutes, or until the chicken is cooked through and is golden-brown. For the corn and spice dusting, put the cumin, coriander, paprika, oregano, garlic powder, soft brown sugar, salt and chilli flakes in a frying pan and dry fry until aromatic. Remove from the heat. For the corn and spice dusting, put the cumin, coriander, paprika, oregano, garlic powder, soft brown sugar, salt and chilli flakes in a frying pan and dry fry until aromatic. Remove from the heat. Heat a dash of oil in a pan and add the corn ribs. Shallow fry for 6–8 minutes, or until soft. Remove from the heat and place on a plate lined with kitchen paper. Dust with the spice mixture and sprinkle over a the white cheddar or feta cheese. Heat a dash of oil in a pan and add the corn ribs. Shallow fry for 6–8 minutes, or until soft. Remove from the heat and place on a plate lined with kitchen paper. Dust with the spice mixture and sprinkle over a the white cheddar or feta cheese. To make the dip, mix all the ingredients together. To make the dip, mix all the ingredients together. Serve the chicken wings with the corn and dip. Garnish with the charred lime, spring onions, thyme and the pickled chillies. Serve the chicken wings with the corn and dip. Garnish with the charred lime, spring onions, thyme and the pickled chillies."
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} | 26fdae50b6ca4d296f813a9fc06ea39c522827f151d6c843ff9a8ab028f592ca | Aubergine and tomato canapés recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_and_tomato_31225_16x9.jpg Spicy aubergines in a crisp choux pastry case make perfect veggie canapés. Even better, they can be made in advance and reheated just before serving. 1 large or 2 medium aubergines1 tbsp sunflower oil1 tsp mustard seeds1 red onion, finely chopped2½cm/1in piece fresh root ginger, finely chopped2 tbsp sundried tomato paste½ tsp salt1 green chilli, finely chopped½ tsp caster sugarbunch of fresh coriander, finely choppedhandful red amaranth micro herbs (optional) 1 large or 2 medium aubergines 1 tbsp sunflower oil 1 tsp mustard seeds 1 red onion, finely chopped 2½cm/1in piece fresh root ginger, finely chopped 2 tbsp sundried tomato paste ½ tsp salt 1 green chilli, finely chopped ½ tsp caster sugar bunch of fresh coriander, finely chopped handful red amaranth micro herbs (optional) 60g/2¼oz unsalted butter¼ tsp salthandful coriander leaves, finely chopped85g/3oz plain flour2 large free-range eggs, beaten 60g/2¼oz unsalted butter ¼ tsp salt handful coriander leaves, finely chopped 85g/3oz plain flour 2 large free-range eggs, beaten Method Preheat the grill to high.Prick the aubergine with a knife and place it under the grill, turning it frequently, for about 15 minutes or until very soft. Leave to cool slightly, then carefully peel away the skin and finely chop the flesh.Heat the oil in a frying pan over a high heat, add the mustard seeds and cook for 1 minute until they start to pop. (CAUTION: when the mustard seeds pop, keep the pan well away from your face and eyes.)Add the onions, reduce the heat and cook for 5–10 minutes, until softened. Add the ginger and cook for 5 minutes. Stir in the chopped aubergine, tomato paste, salt, chilli and sugar and cook for 10 minutes. Add the coriander and leave to cool.Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking parchment. Draw 2½cm/1in circles on the parchment paper, leaving the same room again between the circles.For the pastry combine the butter, salt, 125ml/4fl oz water and coriander leaves. Once the butter has melted bring the liquid to a boil and remove from the heat. Tip in the flour and quickly stir with a wooden spoon. Stir vigorously for 2 minutes and then tip it in a bowl to let it cool a little. Using an electric whisk, gradually add the beaten eggs to the paste, whisking after each addition until it forms a shiny paste that will hold its shape when piped (you may not need all the eggs). Put the choux in a piping bag and pipe the choux onto the circles marked the parchment paper. Bake for 20 minutes. Make a hole in each choux bun using a skewer and return it to the oven for 10 minutes until crisp. Leave to cool on a wire rack.Slice the top off the choux buns, pull out any undercooked pastry, and fill them with the aubergine mixture. You can reheat these in the oven for 3 minutes to crisp up before serving. Decorate with the micro herbs or chopped coriander, if using. Preheat the grill to high. Preheat the grill to high. Prick the aubergine with a knife and place it under the grill, turning it frequently, for about 15 minutes or until very soft. Leave to cool slightly, then carefully peel away the skin and finely chop the flesh. Prick the aubergine with a knife and place it under the grill, turning it frequently, for about 15 minutes or until very soft. Leave to cool slightly, then carefully peel away the skin and finely chop the flesh. Heat the oil in a frying pan over a high heat, add the mustard seeds and cook for 1 minute until they start to pop. (CAUTION: when the mustard seeds pop, keep the pan well away from your face and eyes.) Heat the oil in a frying pan over a high heat, add the mustard seeds and cook for 1 minute until they start to pop. (CAUTION: when the mustard seeds pop, keep the pan well away from your face and eyes.) Add the onions, reduce the heat and cook for 5–10 minutes, until softened. Add the ginger and cook for 5 minutes. Stir in the chopped aubergine, tomato paste, salt, chilli and sugar and cook for 10 minutes. Add the coriander and leave to cool. Add the onions, reduce the heat and cook for 5–10 minutes, until softened. Add the ginger and cook for 5 minutes. Stir in the chopped aubergine, tomato paste, salt, chilli and sugar and cook for 10 minutes. Add the coriander and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking parchment. Draw 2½cm/1in circles on the parchment paper, leaving the same room again between the circles. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking parchment. Draw 2½cm/1in circles on the parchment paper, leaving the same room again between the circles. For the pastry combine the butter, salt, 125ml/4fl oz water and coriander leaves. Once the butter has melted bring the liquid to a boil and remove from the heat. Tip in the flour and quickly stir with a wooden spoon. Stir vigorously for 2 minutes and then tip it in a bowl to let it cool a little. Using an electric whisk, gradually add the beaten eggs to the paste, whisking after each addition until it forms a shiny paste that will hold its shape when piped (you may not need all the eggs). For the pastry combine the butter, salt, 125ml/4fl oz water and coriander leaves. Once the butter has melted bring the liquid to a boil and remove from the heat. Tip in the flour and quickly stir with a wooden spoon. Stir vigorously for 2 minutes and then tip it in a bowl to let it cool a little. Using an electric whisk, gradually add the beaten eggs to the paste, whisking after each addition until it forms a shiny paste that will hold its shape when piped (you may not need all the eggs). Put the choux in a piping bag and pipe the choux onto the circles marked the parchment paper. Bake for 20 minutes. Make a hole in each choux bun using a skewer and return it to the oven for 10 minutes until crisp. Leave to cool on a wire rack. Put the choux in a piping bag and pipe the choux onto the circles marked the parchment paper. Bake for 20 minutes. Make a hole in each choux bun using a skewer and return it to the oven for 10 minutes until crisp. Leave to cool on a wire rack. Slice the top off the choux buns, pull out any undercooked pastry, and fill them with the aubergine mixture. You can reheat these in the oven for 3 minutes to crisp up before serving. Decorate with the micro herbs or chopped coriander, if using. Slice the top off the choux buns, pull out any undercooked pastry, and fill them with the aubergine mixture. You can reheat these in the oven for 3 minutes to crisp up before serving. Decorate with the micro herbs or chopped coriander, if using. | {
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"title": "Aubergine and tomato canapés 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/aubergine_and_tomato_31225_16x9.jpg Spicy aubergines in a crisp choux pastry case make perfect veggie canapés. Even better, they can be made in advance and reheated just before serving. 1 large or 2 medium aubergines1 tbsp sunflower oil1 tsp mustard seeds1 red onion, finely chopped2½cm/1in piece fresh root ginger, finely chopped2 tbsp sundried tomato paste½ tsp salt1 green chilli, finely chopped½ tsp caster sugarbunch of fresh coriander, finely choppedhandful red amaranth micro herbs (optional) 1 large or 2 medium aubergines 1 tbsp sunflower oil 1 tsp mustard seeds 1 red onion, finely chopped 2½cm/1in piece fresh root ginger, finely chopped 2 tbsp sundried tomato paste ½ tsp salt 1 green chilli, finely chopped ½ tsp caster sugar bunch of fresh coriander, finely chopped handful red amaranth micro herbs (optional) 60g/2¼oz unsalted butter¼ tsp salthandful coriander leaves, finely chopped85g/3oz plain flour2 large free-range eggs, beaten 60g/2¼oz unsalted butter ¼ tsp salt handful coriander leaves, finely chopped 85g/3oz plain flour 2 large free-range eggs, beaten Method Preheat the grill to high.Prick the aubergine with a knife and place it under the grill, turning it frequently, for about 15 minutes or until very soft. Leave to cool slightly, then carefully peel away the skin and finely chop the flesh.Heat the oil in a frying pan over a high heat, add the mustard seeds and cook for 1 minute until they start to pop. (CAUTION: when the mustard seeds pop, keep the pan well away from your face and eyes.)Add the onions, reduce the heat and cook for 5–10 minutes, until softened. Add the ginger and cook for 5 minutes. Stir in the chopped aubergine, tomato paste, salt, chilli and sugar and cook for 10 minutes. Add the coriander and leave to cool.Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking parchment. Draw 2½cm/1in circles on the parchment paper, leaving the same room again between the circles.For the pastry combine the butter, salt, 125ml/4fl oz water and coriander leaves. Once the butter has melted bring the liquid to a boil and remove from the heat. Tip in the flour and quickly stir with a wooden spoon. Stir vigorously for 2 minutes and then tip it in a bowl to let it cool a little. Using an electric whisk, gradually add the beaten eggs to the paste, whisking after each addition until it forms a shiny paste that will hold its shape when piped (you may not need all the eggs). Put the choux in a piping bag and pipe the choux onto the circles marked the parchment paper. Bake for 20 minutes. Make a hole in each choux bun using a skewer and return it to the oven for 10 minutes until crisp. Leave to cool on a wire rack.Slice the top off the choux buns, pull out any undercooked pastry, and fill them with the aubergine mixture. You can reheat these in the oven for 3 minutes to crisp up before serving. Decorate with the micro herbs or chopped coriander, if using. Preheat the grill to high. Preheat the grill to high. Prick the aubergine with a knife and place it under the grill, turning it frequently, for about 15 minutes or until very soft. Leave to cool slightly, then carefully peel away the skin and finely chop the flesh. Prick the aubergine with a knife and place it under the grill, turning it frequently, for about 15 minutes or until very soft. Leave to cool slightly, then carefully peel away the skin and finely chop the flesh. Heat the oil in a frying pan over a high heat, add the mustard seeds and cook for 1 minute until they start to pop. (CAUTION: when the mustard seeds pop, keep the pan well away from your face and eyes.) Heat the oil in a frying pan over a high heat, add the mustard seeds and cook for 1 minute until they start to pop. (CAUTION: when the mustard seeds pop, keep the pan well away from your face and eyes.) Add the onions, reduce the heat and cook for 5–10 minutes, until softened. Add the ginger and cook for 5 minutes. Stir in the chopped aubergine, tomato paste, salt, chilli and sugar and cook for 10 minutes. Add the coriander and leave to cool. Add the onions, reduce the heat and cook for 5–10 minutes, until softened. Add the ginger and cook for 5 minutes. Stir in the chopped aubergine, tomato paste, salt, chilli and sugar and cook for 10 minutes. Add the coriander and leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking parchment. Draw 2½cm/1in circles on the parchment paper, leaving the same room again between the circles. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking trays with baking parchment. Draw 2½cm/1in circles on the parchment paper, leaving the same room again between the circles. For the pastry combine the butter, salt, 125ml/4fl oz water and coriander leaves. Once the butter has melted bring the liquid to a boil and remove from the heat. Tip in the flour and quickly stir with a wooden spoon. Stir vigorously for 2 minutes and then tip it in a bowl to let it cool a little. Using an electric whisk, gradually add the beaten eggs to the paste, whisking after each addition until it forms a shiny paste that will hold its shape when piped (you may not need all the eggs). For the pastry combine the butter, salt, 125ml/4fl oz water and coriander leaves. Once the butter has melted bring the liquid to a boil and remove from the heat. Tip in the flour and quickly stir with a wooden spoon. Stir vigorously for 2 minutes and then tip it in a bowl to let it cool a little. Using an electric whisk, gradually add the beaten eggs to the paste, whisking after each addition until it forms a shiny paste that will hold its shape when piped (you may not need all the eggs). Put the choux in a piping bag and pipe the choux onto the circles marked the parchment paper. Bake for 20 minutes. Make a hole in each choux bun using a skewer and return it to the oven for 10 minutes until crisp. Leave to cool on a wire rack. Put the choux in a piping bag and pipe the choux onto the circles marked the parchment paper. Bake for 20 minutes. Make a hole in each choux bun using a skewer and return it to the oven for 10 minutes until crisp. Leave to cool on a wire rack. Slice the top off the choux buns, pull out any undercooked pastry, and fill them with the aubergine mixture. You can reheat these in the oven for 3 minutes to crisp up before serving. Decorate with the micro herbs or chopped coriander, if using. Slice the top off the choux buns, pull out any undercooked pastry, and fill them with the aubergine mixture. You can reheat these in the oven for 3 minutes to crisp up before serving. Decorate with the micro herbs or chopped coriander, if using."
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} | 5b3fbfc746466f58962dfd332a426d21358f32b8bdbe7f814508d7ef09efcb55 | Turkey mince stir fry with basil recipe
An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincedturkeystirfrie_90232_16x9.jpg Turkey mince is economical and low fat. Try it in this quick and easy stir-fry. Each serving provides 320kcal, 34g protein, 4g carbohydrate (of which 3.5g sugars), 18g fat (of which 3g saturates), 1g fibre and 1.9g salt. 55g/2oz fresh holy basil leaves, or ordinary basil (weight after removing stems)vegetable oil for shallow-frying, plus 4 tbsp for stir frying5 garlic cloves, peeled and finely chopped75g/3oz shallots or onions, peeled and finely sliced2 fresh hot green cayenne chillies, or to taste, sliced2 fresh hot red cayenne chillies, or to taste, sliced2.5cm/1in cube fresh root ginger, finely grated450g/1lb turkey mince (from boned, skinned breast and/or legs)5 tsp fish sauce or 1 tsp salt, to taste1½ tsp palm sugar or dark brown sugar 55g/2oz fresh holy basil leaves, or ordinary basil (weight after removing stems) vegetable oil for shallow-frying, plus 4 tbsp for stir frying 5 garlic cloves, peeled and finely chopped 75g/3oz shallots or onions, peeled and finely sliced 2 fresh hot green cayenne chillies, or to taste, sliced 2 fresh hot red cayenne chillies, or to taste, sliced 2.5cm/1in cube fresh root ginger, finely grated 450g/1lb turkey mince (from boned, skinned breast and/or legs) 5 tsp fish sauce or 1 tsp salt, to taste 1½ tsp palm sugar or dark brown sugar Method Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set aside.Heat 1cm/½in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob. Have ready a splatter screen or an upturned sieve to cover the pan to prevent the oil from splattering.When the oil is hot, add the whole basil leaves. Cover immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly.Remove with a slotted spoon and spread out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use.Heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and fry, stirring, for about two minutes or until the shallots are lightly golden. Do not allow them to burn.Add the chillies and ginger and give a few vigorous stirs.Add the chopped basil and stir.Add the minced turkey, turn up the heat a bit and fry for about 3-4 minutes, stirring to break up the lumps as you do so. The turkey will lose its pink colour once it's cooked.Stir in the fish sauce (or salt), to taste, and the palm sugar (or dark brown sugar) and stir thoroughly to combine. If there is liquid remaining in the bottom of the wok, continue cooking until it boils off, but don't overcook the turkey.Transfer to a serving dish, top with the crisp-fried basil leaves and serve. Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set aside. Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set aside. Heat 1cm/½in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob. Have ready a splatter screen or an upturned sieve to cover the pan to prevent the oil from splattering. Heat 1cm/½in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob. Have ready a splatter screen or an upturned sieve to cover the pan to prevent the oil from splattering. When the oil is hot, add the whole basil leaves. Cover immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly. When the oil is hot, add the whole basil leaves. Cover immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly. Remove with a slotted spoon and spread out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use. Remove with a slotted spoon and spread out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use. Heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and fry, stirring, for about two minutes or until the shallots are lightly golden. Do not allow them to burn. Heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and fry, stirring, for about two minutes or until the shallots are lightly golden. Do not allow them to burn. Add the chillies and ginger and give a few vigorous stirs. Add the chillies and ginger and give a few vigorous stirs. Add the chopped basil and stir. Add the chopped basil and stir. Add the minced turkey, turn up the heat a bit and fry for about 3-4 minutes, stirring to break up the lumps as you do so. The turkey will lose its pink colour once it's cooked. Add the minced turkey, turn up the heat a bit and fry for about 3-4 minutes, stirring to break up the lumps as you do so. The turkey will lose its pink colour once it's cooked. Stir in the fish sauce (or salt), to taste, and the palm sugar (or dark brown sugar) and stir thoroughly to combine. If there is liquid remaining in the bottom of the wok, continue cooking until it boils off, but don't overcook the turkey. Stir in the fish sauce (or salt), to taste, and the palm sugar (or dark brown sugar) and stir thoroughly to combine. If there is liquid remaining in the bottom of the wok, continue cooking until it boils off, but don't overcook the turkey. Transfer to a serving dish, top with the crisp-fried basil leaves and serve. Transfer to a serving dish, top with the crisp-fried basil leaves and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/mincedturkeystirfrie_90232",
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"title": "Turkey mince stir fry with basil recipe",
"content": "An average of 3.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincedturkeystirfrie_90232_16x9.jpg Turkey mince is economical and low fat. Try it in this quick and easy stir-fry. Each serving provides 320kcal, 34g protein, 4g carbohydrate (of which 3.5g sugars), 18g fat (of which 3g saturates), 1g fibre and 1.9g salt. 55g/2oz fresh holy basil leaves, or ordinary basil (weight after removing stems)vegetable oil for shallow-frying, plus 4 tbsp for stir frying5 garlic cloves, peeled and finely chopped75g/3oz shallots or onions, peeled and finely sliced2 fresh hot green cayenne chillies, or to taste, sliced2 fresh hot red cayenne chillies, or to taste, sliced2.5cm/1in cube fresh root ginger, finely grated450g/1lb turkey mince (from boned, skinned breast and/or legs)5 tsp fish sauce or 1 tsp salt, to taste1½ tsp palm sugar or dark brown sugar 55g/2oz fresh holy basil leaves, or ordinary basil (weight after removing stems) vegetable oil for shallow-frying, plus 4 tbsp for stir frying 5 garlic cloves, peeled and finely chopped 75g/3oz shallots or onions, peeled and finely sliced 2 fresh hot green cayenne chillies, or to taste, sliced 2 fresh hot red cayenne chillies, or to taste, sliced 2.5cm/1in cube fresh root ginger, finely grated 450g/1lb turkey mince (from boned, skinned breast and/or legs) 5 tsp fish sauce or 1 tsp salt, to taste 1½ tsp palm sugar or dark brown sugar Method Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set aside.Heat 1cm/½in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob. Have ready a splatter screen or an upturned sieve to cover the pan to prevent the oil from splattering.When the oil is hot, add the whole basil leaves. Cover immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly.Remove with a slotted spoon and spread out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use.Heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and fry, stirring, for about two minutes or until the shallots are lightly golden. Do not allow them to burn.Add the chillies and ginger and give a few vigorous stirs.Add the chopped basil and stir.Add the minced turkey, turn up the heat a bit and fry for about 3-4 minutes, stirring to break up the lumps as you do so. The turkey will lose its pink colour once it's cooked.Stir in the fish sauce (or salt), to taste, and the palm sugar (or dark brown sugar) and stir thoroughly to combine. If there is liquid remaining in the bottom of the wok, continue cooking until it boils off, but don't overcook the turkey.Transfer to a serving dish, top with the crisp-fried basil leaves and serve. Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set aside. Wash the basil leaves and pat them dry. Set aside 15g/½oz of the whole leaves. Chop the rest very coarsely and set aside. Heat 1cm/½in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob. Have ready a splatter screen or an upturned sieve to cover the pan to prevent the oil from splattering. Heat 1cm/½in depth of oil in a medium frying pan over a medium-high heat. Place a plate lined with kitchen paper near the hob. Have ready a splatter screen or an upturned sieve to cover the pan to prevent the oil from splattering. When the oil is hot, add the whole basil leaves. Cover immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly. When the oil is hot, add the whole basil leaves. Cover immediately with the screen or sieve. Remove the cover as soon as the intense sizzling has died down (a matter of seconds) and stir the leaves once or twice. They will turn crisp very quickly. Remove with a slotted spoon and spread out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use. Remove with a slotted spoon and spread out on the kitchen paper to drain. Once the oil has cooled sufficiently, strain it and reserve for future use. Heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and fry, stirring, for about two minutes or until the shallots are lightly golden. Do not allow them to burn. Heat four tablespoons of oil in a large frying pan or wok over a medium heat. Add the garlic and shallots and fry, stirring, for about two minutes or until the shallots are lightly golden. Do not allow them to burn. Add the chillies and ginger and give a few vigorous stirs. Add the chillies and ginger and give a few vigorous stirs. Add the chopped basil and stir. Add the chopped basil and stir. Add the minced turkey, turn up the heat a bit and fry for about 3-4 minutes, stirring to break up the lumps as you do so. The turkey will lose its pink colour once it's cooked. Add the minced turkey, turn up the heat a bit and fry for about 3-4 minutes, stirring to break up the lumps as you do so. The turkey will lose its pink colour once it's cooked. Stir in the fish sauce (or salt), to taste, and the palm sugar (or dark brown sugar) and stir thoroughly to combine. If there is liquid remaining in the bottom of the wok, continue cooking until it boils off, but don't overcook the turkey. Stir in the fish sauce (or salt), to taste, and the palm sugar (or dark brown sugar) and stir thoroughly to combine. If there is liquid remaining in the bottom of the wok, continue cooking until it boils off, but don't overcook the turkey. Transfer to a serving dish, top with the crisp-fried basil leaves and serve. Transfer to a serving dish, top with the crisp-fried basil leaves and serve."
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} | 6a942147b303a79ae8744bb46a54be2fcd0f386e859e8fe714c944d95c882b87 | Smoked salmon and haddock kedgeree recipe
For the smoked salmon and haddock kedgeree, heat one tablespoon of the oil in a large non-stick frying pan over a medium heat and fry the two sliced onions slowly, for 20-25 minutes, stirring occasionally. You’re aiming for a crisp texture and deep golden-brown colour.Season with salt and pepper, drain on kitchen paper, and set aside in a warm place. Put the haddock, skin-side down, in a large frying pan and pour over enough water to just cover. Simmer, covered, over a low heat for 5-8 minutes until opaque and cooked through. Remove from the heat. Lay the smoked salmon in the liquid, cover, and let stand for two minutes. Drain the fish and discard the skins. Set aside.Put the rice in a sieve and hold under running water until the water runs clear. This removes starch and prevents clumping, making the rice lighter and fluffier. Drain well.Heat the remaining tablespoon of oil in a large, non-stick, deep-sided frying pan or sauté pan. Add the chopped onion, cardamom pods, and cinnamon and fry over a medium-high heat for about five minutes, or until the onion is golden-brown. Stir the drained rice into the onion in the pan. Pour in 450ml/15fl oz cold water and stir in the turmeric. Bring to the boil. Reduce the heat to low, stir, cover, and cook for 12-15 minutes or until the water is absorbed. Take the rice off the heat and let it stand, covered, for five minutes before fluffing up the grains with a fork. Place the eggs in a small pan, cover with cold water, and bring to the boil. Simmer for six minutes, at which point the white should be set and firm but the yolks slightly soft. Peel and quarter the eggs.Flake the fish into large pieces. Remove the cinnamon stick from the rice and carefully stir in the butter, cream, coriander, fish, and eggs. Season with salt and cayenne pepper, and add the lemon juice. Heat through over a low heat, stirring gently once or twice only so you don’t break up the fish. Serve the kedgeree with the warm crispy onion on top. For the smoked salmon and haddock kedgeree, heat one tablespoon of the oil in a large non-stick frying pan over a medium heat and fry the two sliced onions slowly, for 20-25 minutes, stirring occasionally. You’re aiming for a crisp texture and deep golden-brown colour. For the smoked salmon and haddock kedgeree, heat one tablespoon of the oil in a large non-stick frying pan over a medium heat and fry the two sliced onions slowly, for 20-25 minutes, stirring occasionally. You’re aiming for a crisp texture and deep golden-brown colour. Season with salt and pepper, drain on kitchen paper, and set aside in a warm place. Season with salt and pepper, drain on kitchen paper, and set aside in a warm place. Put the haddock, skin-side down, in a large frying pan and pour over enough water to just cover. Simmer, covered, over a low heat for 5-8 minutes until opaque and cooked through. Remove from the heat. Lay the smoked salmon in the liquid, cover, and let stand for two minutes. Drain the fish and discard the skins. Set aside. Put the haddock, skin-side down, in a large frying pan and pour over enough water to just cover. Simmer, covered, over a low heat for 5-8 minutes until opaque and cooked through. Remove from the heat. Lay the smoked salmon in the liquid, cover, and let stand for two minutes. Drain the fish and discard the skins. Set aside. Put the rice in a sieve and hold under running water until the water runs clear. This removes starch and prevents clumping, making the rice lighter and fluffier. Drain well. Put the rice in a sieve and hold under running water until the water runs clear. This removes starch and prevents clumping, making the rice lighter and fluffier. Drain well. Heat the remaining tablespoon of oil in a large, non-stick, deep-sided frying pan or sauté pan. Add the chopped onion, cardamom pods, and cinnamon and fry over a medium-high heat for about five minutes, or until the onion is golden-brown. Stir the drained rice into the onion in the pan. Pour in 450ml/15fl oz cold water and stir in the turmeric. Bring to the boil. Reduce the heat to low, stir, cover, and cook for 12-15 minutes or until the water is absorbed. Take the rice off the heat and let it stand, covered, for five minutes before fluffing up the grains with a fork. Heat the remaining tablespoon of oil in a large, non-stick, deep-sided frying pan or sauté pan. Add the chopped onion, cardamom pods, and cinnamon and fry over a medium-high heat for about five minutes, or until the onion is golden-brown. Stir the drained rice into the onion in the pan. Pour in 450ml/15fl oz cold water and stir in the turmeric. Bring to the boil. Reduce the heat to low, stir, cover, and cook for 12-15 minutes or until the water is absorbed. Take the rice off the heat and let it stand, covered, for five minutes before fluffing up the grains with a fork. Place the eggs in a small pan, cover with cold water, and bring to the boil. Simmer for six minutes, at which point the white should be set and firm but the yolks slightly soft. Peel and quarter the eggs. Place the eggs in a small pan, cover with cold water, and bring to the boil. Simmer for six minutes, at which point the white should be set and firm but the yolks slightly soft. Peel and quarter the eggs. Flake the fish into large pieces. Remove the cinnamon stick from the rice and carefully stir in the butter, cream, coriander, fish, and eggs. Season with salt and cayenne pepper, and add the lemon juice. Heat through over a low heat, stirring gently once or twice only so you don’t break up the fish. Flake the fish into large pieces. Remove the cinnamon stick from the rice and carefully stir in the butter, cream, coriander, fish, and eggs. Season with salt and cayenne pepper, and add the lemon juice. Heat through over a low heat, stirring gently once or twice only so you don’t break up the fish. Serve the kedgeree with the warm crispy onion on top. Serve the kedgeree with the warm crispy onion on top. | {
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"title": "Smoked salmon and haddock kedgeree recipe",
"content": "For the smoked salmon and haddock kedgeree, heat one tablespoon of the oil in a large non-stick frying pan over a medium heat and fry the two sliced onions slowly, for 20-25 minutes, stirring occasionally. You’re aiming for a crisp texture and deep golden-brown colour.Season with salt and pepper, drain on kitchen paper, and set aside in a warm place. Put the haddock, skin-side down, in a large frying pan and pour over enough water to just cover. Simmer, covered, over a low heat for 5-8 minutes until opaque and cooked through. Remove from the heat. Lay the smoked salmon in the liquid, cover, and let stand for two minutes. Drain the fish and discard the skins. Set aside.Put the rice in a sieve and hold under running water until the water runs clear. This removes starch and prevents clumping, making the rice lighter and fluffier. Drain well.Heat the remaining tablespoon of oil in a large, non-stick, deep-sided frying pan or sauté pan. Add the chopped onion, cardamom pods, and cinnamon and fry over a medium-high heat for about five minutes, or until the onion is golden-brown. Stir the drained rice into the onion in the pan. Pour in 450ml/15fl oz cold water and stir in the turmeric. Bring to the boil. Reduce the heat to low, stir, cover, and cook for 12-15 minutes or until the water is absorbed. Take the rice off the heat and let it stand, covered, for five minutes before fluffing up the grains with a fork. Place the eggs in a small pan, cover with cold water, and bring to the boil. Simmer for six minutes, at which point the white should be set and firm but the yolks slightly soft. Peel and quarter the eggs.Flake the fish into large pieces. Remove the cinnamon stick from the rice and carefully stir in the butter, cream, coriander, fish, and eggs. Season with salt and cayenne pepper, and add the lemon juice. Heat through over a low heat, stirring gently once or twice only so you don’t break up the fish. Serve the kedgeree with the warm crispy onion on top. For the smoked salmon and haddock kedgeree, heat one tablespoon of the oil in a large non-stick frying pan over a medium heat and fry the two sliced onions slowly, for 20-25 minutes, stirring occasionally. You’re aiming for a crisp texture and deep golden-brown colour. For the smoked salmon and haddock kedgeree, heat one tablespoon of the oil in a large non-stick frying pan over a medium heat and fry the two sliced onions slowly, for 20-25 minutes, stirring occasionally. You’re aiming for a crisp texture and deep golden-brown colour. Season with salt and pepper, drain on kitchen paper, and set aside in a warm place. Season with salt and pepper, drain on kitchen paper, and set aside in a warm place. Put the haddock, skin-side down, in a large frying pan and pour over enough water to just cover. Simmer, covered, over a low heat for 5-8 minutes until opaque and cooked through. Remove from the heat. Lay the smoked salmon in the liquid, cover, and let stand for two minutes. Drain the fish and discard the skins. Set aside. Put the haddock, skin-side down, in a large frying pan and pour over enough water to just cover. Simmer, covered, over a low heat for 5-8 minutes until opaque and cooked through. Remove from the heat. Lay the smoked salmon in the liquid, cover, and let stand for two minutes. Drain the fish and discard the skins. Set aside. Put the rice in a sieve and hold under running water until the water runs clear. This removes starch and prevents clumping, making the rice lighter and fluffier. Drain well. Put the rice in a sieve and hold under running water until the water runs clear. This removes starch and prevents clumping, making the rice lighter and fluffier. Drain well. Heat the remaining tablespoon of oil in a large, non-stick, deep-sided frying pan or sauté pan. Add the chopped onion, cardamom pods, and cinnamon and fry over a medium-high heat for about five minutes, or until the onion is golden-brown. Stir the drained rice into the onion in the pan. Pour in 450ml/15fl oz cold water and stir in the turmeric. Bring to the boil. Reduce the heat to low, stir, cover, and cook for 12-15 minutes or until the water is absorbed. Take the rice off the heat and let it stand, covered, for five minutes before fluffing up the grains with a fork. Heat the remaining tablespoon of oil in a large, non-stick, deep-sided frying pan or sauté pan. Add the chopped onion, cardamom pods, and cinnamon and fry over a medium-high heat for about five minutes, or until the onion is golden-brown. Stir the drained rice into the onion in the pan. Pour in 450ml/15fl oz cold water and stir in the turmeric. Bring to the boil. Reduce the heat to low, stir, cover, and cook for 12-15 minutes or until the water is absorbed. Take the rice off the heat and let it stand, covered, for five minutes before fluffing up the grains with a fork. Place the eggs in a small pan, cover with cold water, and bring to the boil. Simmer for six minutes, at which point the white should be set and firm but the yolks slightly soft. Peel and quarter the eggs. Place the eggs in a small pan, cover with cold water, and bring to the boil. Simmer for six minutes, at which point the white should be set and firm but the yolks slightly soft. Peel and quarter the eggs. Flake the fish into large pieces. Remove the cinnamon stick from the rice and carefully stir in the butter, cream, coriander, fish, and eggs. Season with salt and cayenne pepper, and add the lemon juice. Heat through over a low heat, stirring gently once or twice only so you don’t break up the fish. Flake the fish into large pieces. Remove the cinnamon stick from the rice and carefully stir in the butter, cream, coriander, fish, and eggs. Season with salt and cayenne pepper, and add the lemon juice. Heat through over a low heat, stirring gently once or twice only so you don’t break up the fish. Serve the kedgeree with the warm crispy onion on top. Serve the kedgeree with the warm crispy onion on top."
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} | 7d4bee57166222760f67d83ac5b79ab97e05552b773fd0e9b0498b89bc9a0eb2 | Sheek kavaab naan with malai tikka naanwich recipe
For the sheek kavaab naan, blend the lamb, coriander, mint, ginger, garlic and chilli together in a food processor.Tip the mixture out into a bowl then stir in the powdered spices, salt and lime juice. Check for seasoning by frying a small amount of the mixture until cooked through.Cover the mixture with cling film and chill in the fridge for 6-8 hours.Meanwhile, for the malai murg tikka, squash the cardamom pods and the mace flower and roast in a frying pan over a low heat.Place the remaining ingredients, except the chicken, in a blender and purée to a smooth paste. Place the chicken into a large dish and pour over the paste. Cover with cling film and marinade for 6-8 hours.For the naan, preheat the oven to 225C/450F/Gas 8 and preheat and heavy baking tray.Mix the sugar, eggs and milk together in a bowl, stir in the baking powder, salt and flour to form a dough. Knead briefly until smooth. Cover with the vegetable oil.Cover the bowl with a damp tea towel and set aside to rest for 15 minutes. Divide the dough into 16 portions, then roll each piece into a 20cm/8in circle and brush with the melted butter.Bake the bread for 4-5 minutes (you may need to do this in batches).For the red onion salad, mix all the ingredients together in a bowl.For the raita dressing, mix all the ingredients together in a bowl.To cook the kebabs, preheat the grill to high. Take a 5cm/2in ball of the mince in one hand and a skewer in the other. Make the ball as smooth as possible by tossing it like a ball in your hand. Now press the ball at roughly the middle of the skewer and press around so that the mince is now covering all round that part of the skewer.Now apply a little oil or water to the palm that you used for the mince and by gently pressing the meat, make it in the form of a sausage on the skewer - this does take a bit of practice and you may find that initially the mince is going to fall off the skewer.However if you form a ring between your forefinger and the thumb and use the rest of the fingers to guide the mince you will be fine. The pressure has to be gently applied and the mince pushed upwards so that it thins itself out over the skewer. Ideally the size of the sausage should be around 2.5cm/1in or a bit less in diameter.Rest the skewer on a small tray so that the ends of the skewer rest on the edges of the tray and the kebab is suspended in the middle. Repeat with the remaining mixture and skewers. Cook the kebabs for 3-4 minutes on each side, or until just cooked through.Thread the chicken onto skewers and cook for 4-6 minutes, or until cooked through.To serve, spread the chutneys over the naan, top with a little salad, then kebabs, then raita and roll the naan up tightly. Slice into 4-5 rounds and serve immediately. For the sheek kavaab naan, blend the lamb, coriander, mint, ginger, garlic and chilli together in a food processor. For the sheek kavaab naan, blend the lamb, coriander, mint, ginger, garlic and chilli together in a food processor. Tip the mixture out into a bowl then stir in the powdered spices, salt and lime juice. Check for seasoning by frying a small amount of the mixture until cooked through. Tip the mixture out into a bowl then stir in the powdered spices, salt and lime juice. Check for seasoning by frying a small amount of the mixture until cooked through. Cover the mixture with cling film and chill in the fridge for 6-8 hours. Cover the mixture with cling film and chill in the fridge for 6-8 hours. Meanwhile, for the malai murg tikka, squash the cardamom pods and the mace flower and roast in a frying pan over a low heat. Meanwhile, for the malai murg tikka, squash the cardamom pods and the mace flower and roast in a frying pan over a low heat. Place the remaining ingredients, except the chicken, in a blender and purée to a smooth paste. Place the chicken into a large dish and pour over the paste. Cover with cling film and marinade for 6-8 hours. Place the remaining ingredients, except the chicken, in a blender and purée to a smooth paste. Place the chicken into a large dish and pour over the paste. Cover with cling film and marinade for 6-8 hours. For the naan, preheat the oven to 225C/450F/Gas 8 and preheat and heavy baking tray. For the naan, preheat the oven to 225C/450F/Gas 8 and preheat and heavy baking tray. Mix the sugar, eggs and milk together in a bowl, stir in the baking powder, salt and flour to form a dough. Knead briefly until smooth. Cover with the vegetable oil. Mix the sugar, eggs and milk together in a bowl, stir in the baking powder, salt and flour to form a dough. Knead briefly until smooth. Cover with the vegetable oil. Cover the bowl with a damp tea towel and set aside to rest for 15 minutes. Cover the bowl with a damp tea towel and set aside to rest for 15 minutes. Divide the dough into 16 portions, then roll each piece into a 20cm/8in circle and brush with the melted butter. Divide the dough into 16 portions, then roll each piece into a 20cm/8in circle and brush with the melted butter. Bake the bread for 4-5 minutes (you may need to do this in batches). Bake the bread for 4-5 minutes (you may need to do this in batches). For the red onion salad, mix all the ingredients together in a bowl. For the red onion salad, mix all the ingredients together in a bowl. For the raita dressing, mix all the ingredients together in a bowl. For the raita dressing, mix all the ingredients together in a bowl. To cook the kebabs, preheat the grill to high. To cook the kebabs, preheat the grill to high. Take a 5cm/2in ball of the mince in one hand and a skewer in the other. Make the ball as smooth as possible by tossing it like a ball in your hand. Now press the ball at roughly the middle of the skewer and press around so that the mince is now covering all round that part of the skewer. Take a 5cm/2in ball of the mince in one hand and a skewer in the other. Make the ball as smooth as possible by tossing it like a ball in your hand. Now press the ball at roughly the middle of the skewer and press around so that the mince is now covering all round that part of the skewer. Now apply a little oil or water to the palm that you used for the mince and by gently pressing the meat, make it in the form of a sausage on the skewer - this does take a bit of practice and you may find that initially the mince is going to fall off the skewer. Now apply a little oil or water to the palm that you used for the mince and by gently pressing the meat, make it in the form of a sausage on the skewer - this does take a bit of practice and you may find that initially the mince is going to fall off the skewer. However if you form a ring between your forefinger and the thumb and use the rest of the fingers to guide the mince you will be fine. The pressure has to be gently applied and the mince pushed upwards so that it thins itself out over the skewer. Ideally the size of the sausage should be around 2.5cm/1in or a bit less in diameter. However if you form a ring between your forefinger and the thumb and use the rest of the fingers to guide the mince you will be fine. The pressure has to be gently applied and the mince pushed upwards so that it thins itself out over the skewer. Ideally the size of the sausage should be around 2.5cm/1in or a bit less in diameter. Rest the skewer on a small tray so that the ends of the skewer rest on the edges of the tray and the kebab is suspended in the middle. Rest the skewer on a small tray so that the ends of the skewer rest on the edges of the tray and the kebab is suspended in the middle. Repeat with the remaining mixture and skewers. Cook the kebabs for 3-4 minutes on each side, or until just cooked through. Repeat with the remaining mixture and skewers. Cook the kebabs for 3-4 minutes on each side, or until just cooked through. Thread the chicken onto skewers and cook for 4-6 minutes, or until cooked through. Thread the chicken onto skewers and cook for 4-6 minutes, or until cooked through. To serve, spread the chutneys over the naan, top with a little salad, then kebabs, then raita and roll the naan up tightly. Slice into 4-5 rounds and serve immediately. To serve, spread the chutneys over the naan, top with a little salad, then kebabs, then raita and roll the naan up tightly. Slice into 4-5 rounds and serve immediately. | {
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"title": "Sheek kavaab naan with malai tikka naanwich recipe",
"content": "For the sheek kavaab naan, blend the lamb, coriander, mint, ginger, garlic and chilli together in a food processor.Tip the mixture out into a bowl then stir in the powdered spices, salt and lime juice. Check for seasoning by frying a small amount of the mixture until cooked through.Cover the mixture with cling film and chill in the fridge for 6-8 hours.Meanwhile, for the malai murg tikka, squash the cardamom pods and the mace flower and roast in a frying pan over a low heat.Place the remaining ingredients, except the chicken, in a blender and purée to a smooth paste. Place the chicken into a large dish and pour over the paste. Cover with cling film and marinade for 6-8 hours.For the naan, preheat the oven to 225C/450F/Gas 8 and preheat and heavy baking tray.Mix the sugar, eggs and milk together in a bowl, stir in the baking powder, salt and flour to form a dough. Knead briefly until smooth. Cover with the vegetable oil.Cover the bowl with a damp tea towel and set aside to rest for 15 minutes. Divide the dough into 16 portions, then roll each piece into a 20cm/8in circle and brush with the melted butter.Bake the bread for 4-5 minutes (you may need to do this in batches).For the red onion salad, mix all the ingredients together in a bowl.For the raita dressing, mix all the ingredients together in a bowl.To cook the kebabs, preheat the grill to high. Take a 5cm/2in ball of the mince in one hand and a skewer in the other. Make the ball as smooth as possible by tossing it like a ball in your hand. Now press the ball at roughly the middle of the skewer and press around so that the mince is now covering all round that part of the skewer.Now apply a little oil or water to the palm that you used for the mince and by gently pressing the meat, make it in the form of a sausage on the skewer - this does take a bit of practice and you may find that initially the mince is going to fall off the skewer.However if you form a ring between your forefinger and the thumb and use the rest of the fingers to guide the mince you will be fine. The pressure has to be gently applied and the mince pushed upwards so that it thins itself out over the skewer. Ideally the size of the sausage should be around 2.5cm/1in or a bit less in diameter.Rest the skewer on a small tray so that the ends of the skewer rest on the edges of the tray and the kebab is suspended in the middle. Repeat with the remaining mixture and skewers. Cook the kebabs for 3-4 minutes on each side, or until just cooked through.Thread the chicken onto skewers and cook for 4-6 minutes, or until cooked through.To serve, spread the chutneys over the naan, top with a little salad, then kebabs, then raita and roll the naan up tightly. Slice into 4-5 rounds and serve immediately. For the sheek kavaab naan, blend the lamb, coriander, mint, ginger, garlic and chilli together in a food processor. For the sheek kavaab naan, blend the lamb, coriander, mint, ginger, garlic and chilli together in a food processor. Tip the mixture out into a bowl then stir in the powdered spices, salt and lime juice. Check for seasoning by frying a small amount of the mixture until cooked through. Tip the mixture out into a bowl then stir in the powdered spices, salt and lime juice. Check for seasoning by frying a small amount of the mixture until cooked through. Cover the mixture with cling film and chill in the fridge for 6-8 hours. Cover the mixture with cling film and chill in the fridge for 6-8 hours. Meanwhile, for the malai murg tikka, squash the cardamom pods and the mace flower and roast in a frying pan over a low heat. Meanwhile, for the malai murg tikka, squash the cardamom pods and the mace flower and roast in a frying pan over a low heat. Place the remaining ingredients, except the chicken, in a blender and purée to a smooth paste. Place the chicken into a large dish and pour over the paste. Cover with cling film and marinade for 6-8 hours. Place the remaining ingredients, except the chicken, in a blender and purée to a smooth paste. Place the chicken into a large dish and pour over the paste. Cover with cling film and marinade for 6-8 hours. For the naan, preheat the oven to 225C/450F/Gas 8 and preheat and heavy baking tray. For the naan, preheat the oven to 225C/450F/Gas 8 and preheat and heavy baking tray. Mix the sugar, eggs and milk together in a bowl, stir in the baking powder, salt and flour to form a dough. Knead briefly until smooth. Cover with the vegetable oil. Mix the sugar, eggs and milk together in a bowl, stir in the baking powder, salt and flour to form a dough. Knead briefly until smooth. Cover with the vegetable oil. Cover the bowl with a damp tea towel and set aside to rest for 15 minutes. Cover the bowl with a damp tea towel and set aside to rest for 15 minutes. Divide the dough into 16 portions, then roll each piece into a 20cm/8in circle and brush with the melted butter. Divide the dough into 16 portions, then roll each piece into a 20cm/8in circle and brush with the melted butter. Bake the bread for 4-5 minutes (you may need to do this in batches). Bake the bread for 4-5 minutes (you may need to do this in batches). For the red onion salad, mix all the ingredients together in a bowl. For the red onion salad, mix all the ingredients together in a bowl. For the raita dressing, mix all the ingredients together in a bowl. For the raita dressing, mix all the ingredients together in a bowl. To cook the kebabs, preheat the grill to high. To cook the kebabs, preheat the grill to high. Take a 5cm/2in ball of the mince in one hand and a skewer in the other. Make the ball as smooth as possible by tossing it like a ball in your hand. Now press the ball at roughly the middle of the skewer and press around so that the mince is now covering all round that part of the skewer. Take a 5cm/2in ball of the mince in one hand and a skewer in the other. Make the ball as smooth as possible by tossing it like a ball in your hand. Now press the ball at roughly the middle of the skewer and press around so that the mince is now covering all round that part of the skewer. Now apply a little oil or water to the palm that you used for the mince and by gently pressing the meat, make it in the form of a sausage on the skewer - this does take a bit of practice and you may find that initially the mince is going to fall off the skewer. Now apply a little oil or water to the palm that you used for the mince and by gently pressing the meat, make it in the form of a sausage on the skewer - this does take a bit of practice and you may find that initially the mince is going to fall off the skewer. However if you form a ring between your forefinger and the thumb and use the rest of the fingers to guide the mince you will be fine. The pressure has to be gently applied and the mince pushed upwards so that it thins itself out over the skewer. Ideally the size of the sausage should be around 2.5cm/1in or a bit less in diameter. However if you form a ring between your forefinger and the thumb and use the rest of the fingers to guide the mince you will be fine. The pressure has to be gently applied and the mince pushed upwards so that it thins itself out over the skewer. Ideally the size of the sausage should be around 2.5cm/1in or a bit less in diameter. Rest the skewer on a small tray so that the ends of the skewer rest on the edges of the tray and the kebab is suspended in the middle. Rest the skewer on a small tray so that the ends of the skewer rest on the edges of the tray and the kebab is suspended in the middle. Repeat with the remaining mixture and skewers. Cook the kebabs for 3-4 minutes on each side, or until just cooked through. Repeat with the remaining mixture and skewers. Cook the kebabs for 3-4 minutes on each side, or until just cooked through. Thread the chicken onto skewers and cook for 4-6 minutes, or until cooked through. Thread the chicken onto skewers and cook for 4-6 minutes, or until cooked through. To serve, spread the chutneys over the naan, top with a little salad, then kebabs, then raita and roll the naan up tightly. Slice into 4-5 rounds and serve immediately. To serve, spread the chutneys over the naan, top with a little salad, then kebabs, then raita and roll the naan up tightly. Slice into 4-5 rounds and serve immediately."
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} | 7de3b6ac6b44319ac579da8ce8267c454d87f02a27a1276ac401ffeb0bfb3406 | Mutton saag recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mutton_saag_25343_16x9.jpg Mutton works well with big flavours and complements the iron-rich spinach in this tasty curry recipe. 5 tbsp sunflower oil4 large onions, peeled and sliced10 cardamom pods1 tbsp cumin seeds2 tsp mustard seeds¼ cinnamon stick6 garlic cloves, peeled and sliced2 long red chillies, sliced 1 tbsp ground coriander2 tsp ground turmeric500g/1lb 2oz spinach leaves (preferably not baby spinach), stalks removed, washed and drained900g/2lbs boneless mutton leg, cut into 4cm/1½in pieces (You may need to start off with a 1.7kg piece of mutton on the bone.)1 tsp flaked sea salt, plus extra to taste1 bay leaf2 tbsp tomato puréefreshly ground black pepper 5 tbsp sunflower oil 4 large onions, peeled and sliced 10 cardamom pods 1 tbsp cumin seeds 2 tsp mustard seeds ¼ cinnamon stick 6 garlic cloves, peeled and sliced 2 long red chillies, sliced 1 tbsp ground coriander 2 tsp ground turmeric 500g/1lb 2oz spinach leaves (preferably not baby spinach), stalks removed, washed and drained 900g/2lbs boneless mutton leg, cut into 4cm/1½in pieces (You may need to start off with a 1.7kg piece of mutton on the bone.) 1 tsp flaked sea salt, plus extra to taste 1 bay leaf 2 tbsp tomato purée freshly ground black pepper Method Heat three tablspoons of the sunflower oil in a large heavy-based frying pan and cook the onions gently for 20 minutes, or until softened and golden-brown. Meanwhile place the cardamom pods in a pestle and mortar and pound lightly to split the pods. Tip onto a board and open each pod, scraping the seeds back into the mortar. Add the cumin, mustard seeds and cinnamon stick and grind into a fine, dry powder.Remove half of the onions and transfer to a plate. Return the pan to the heat and stir in chillies and garlic and cook for three minutes. Add the ground spices, ground coriander and turmeric and fry, stirring constantly, for two minutes.Preheat the oven to 170C/325F/Gas 3.Add 300g/10z spinach to the pan and cook for 2-3 minutes. Remove from the heat, scrape into a heatproof bowl and set aside to cool. Return the pan to the heat and add one tablespoon of oil. Season the mutton all over with salt and freshly ground black pepper. Fry the mutton over a medium-high heat in 2-3 batches until nicely browned on all sides, adding a little more oil if necessary. As soon as one batch is browned, transfer to a medium flame-proof casserole while the rest is fried. Transfer the spiced onions and spinach to a food processor and blend to a thick green paste. Stir into the casserole dish with the lamb and add the bay leaf, tomato purée and 800ml/1⅓ pints cold water. Season with a teaspoon of sea salt flakes, stir well and bring to a simmer.Remove from the heat and cover the surface of the curry with a piece of crumpled baking parchment. Place a lid on top of the casserole and cook in the oven for 2½-3 hours or until the mutton is very tender and the sauce is thick. Stir in the reserved onions and the remaining spinach. Cover with the lid and return to the oven for a further 15-20 minutes or until the onions are hot and the spinach has wilted. Serve with rice or warm naan bread. Heat three tablspoons of the sunflower oil in a large heavy-based frying pan and cook the onions gently for 20 minutes, or until softened and golden-brown. Heat three tablspoons of the sunflower oil in a large heavy-based frying pan and cook the onions gently for 20 minutes, or until softened and golden-brown. Meanwhile place the cardamom pods in a pestle and mortar and pound lightly to split the pods. Tip onto a board and open each pod, scraping the seeds back into the mortar. Add the cumin, mustard seeds and cinnamon stick and grind into a fine, dry powder. Meanwhile place the cardamom pods in a pestle and mortar and pound lightly to split the pods. Tip onto a board and open each pod, scraping the seeds back into the mortar. Add the cumin, mustard seeds and cinnamon stick and grind into a fine, dry powder. Remove half of the onions and transfer to a plate. Return the pan to the heat and stir in chillies and garlic and cook for three minutes. Add the ground spices, ground coriander and turmeric and fry, stirring constantly, for two minutes. Remove half of the onions and transfer to a plate. Return the pan to the heat and stir in chillies and garlic and cook for three minutes. Add the ground spices, ground coriander and turmeric and fry, stirring constantly, for two minutes. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Add 300g/10z spinach to the pan and cook for 2-3 minutes. Remove from the heat, scrape into a heatproof bowl and set aside to cool. Add 300g/10z spinach to the pan and cook for 2-3 minutes. Remove from the heat, scrape into a heatproof bowl and set aside to cool. Return the pan to the heat and add one tablespoon of oil. Season the mutton all over with salt and freshly ground black pepper. Fry the mutton over a medium-high heat in 2-3 batches until nicely browned on all sides, adding a little more oil if necessary. As soon as one batch is browned, transfer to a medium flame-proof casserole while the rest is fried. Return the pan to the heat and add one tablespoon of oil. Season the mutton all over with salt and freshly ground black pepper. Fry the mutton over a medium-high heat in 2-3 batches until nicely browned on all sides, adding a little more oil if necessary. As soon as one batch is browned, transfer to a medium flame-proof casserole while the rest is fried. Transfer the spiced onions and spinach to a food processor and blend to a thick green paste. Stir into the casserole dish with the lamb and add the bay leaf, tomato purée and 800ml/1⅓ pints cold water. Season with a teaspoon of sea salt flakes, stir well and bring to a simmer. Transfer the spiced onions and spinach to a food processor and blend to a thick green paste. Stir into the casserole dish with the lamb and add the bay leaf, tomato purée and 800ml/1⅓ pints cold water. Season with a teaspoon of sea salt flakes, stir well and bring to a simmer. Remove from the heat and cover the surface of the curry with a piece of crumpled baking parchment. Place a lid on top of the casserole and cook in the oven for 2½-3 hours or until the mutton is very tender and the sauce is thick. Remove from the heat and cover the surface of the curry with a piece of crumpled baking parchment. Place a lid on top of the casserole and cook in the oven for 2½-3 hours or until the mutton is very tender and the sauce is thick. Stir in the reserved onions and the remaining spinach. Cover with the lid and return to the oven for a further 15-20 minutes or until the onions are hot and the spinach has wilted. Serve with rice or warm naan bread. Stir in the reserved onions and the remaining spinach. Cover with the lid and return to the oven for a further 15-20 minutes or until the onions are hot and the spinach has wilted. Serve with rice or warm naan bread. | {
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"title": "Mutton saag recipe",
"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mutton_saag_25343_16x9.jpg Mutton works well with big flavours and complements the iron-rich spinach in this tasty curry recipe. 5 tbsp sunflower oil4 large onions, peeled and sliced10 cardamom pods1 tbsp cumin seeds2 tsp mustard seeds¼ cinnamon stick6 garlic cloves, peeled and sliced2 long red chillies, sliced 1 tbsp ground coriander2 tsp ground turmeric500g/1lb 2oz spinach leaves (preferably not baby spinach), stalks removed, washed and drained900g/2lbs boneless mutton leg, cut into 4cm/1½in pieces (You may need to start off with a 1.7kg piece of mutton on the bone.)1 tsp flaked sea salt, plus extra to taste1 bay leaf2 tbsp tomato puréefreshly ground black pepper 5 tbsp sunflower oil 4 large onions, peeled and sliced 10 cardamom pods 1 tbsp cumin seeds 2 tsp mustard seeds ¼ cinnamon stick 6 garlic cloves, peeled and sliced 2 long red chillies, sliced 1 tbsp ground coriander 2 tsp ground turmeric 500g/1lb 2oz spinach leaves (preferably not baby spinach), stalks removed, washed and drained 900g/2lbs boneless mutton leg, cut into 4cm/1½in pieces (You may need to start off with a 1.7kg piece of mutton on the bone.) 1 tsp flaked sea salt, plus extra to taste 1 bay leaf 2 tbsp tomato purée freshly ground black pepper Method Heat three tablspoons of the sunflower oil in a large heavy-based frying pan and cook the onions gently for 20 minutes, or until softened and golden-brown. Meanwhile place the cardamom pods in a pestle and mortar and pound lightly to split the pods. Tip onto a board and open each pod, scraping the seeds back into the mortar. Add the cumin, mustard seeds and cinnamon stick and grind into a fine, dry powder.Remove half of the onions and transfer to a plate. Return the pan to the heat and stir in chillies and garlic and cook for three minutes. Add the ground spices, ground coriander and turmeric and fry, stirring constantly, for two minutes.Preheat the oven to 170C/325F/Gas 3.Add 300g/10z spinach to the pan and cook for 2-3 minutes. Remove from the heat, scrape into a heatproof bowl and set aside to cool. Return the pan to the heat and add one tablespoon of oil. Season the mutton all over with salt and freshly ground black pepper. Fry the mutton over a medium-high heat in 2-3 batches until nicely browned on all sides, adding a little more oil if necessary. As soon as one batch is browned, transfer to a medium flame-proof casserole while the rest is fried. Transfer the spiced onions and spinach to a food processor and blend to a thick green paste. Stir into the casserole dish with the lamb and add the bay leaf, tomato purée and 800ml/1⅓ pints cold water. Season with a teaspoon of sea salt flakes, stir well and bring to a simmer.Remove from the heat and cover the surface of the curry with a piece of crumpled baking parchment. Place a lid on top of the casserole and cook in the oven for 2½-3 hours or until the mutton is very tender and the sauce is thick. Stir in the reserved onions and the remaining spinach. Cover with the lid and return to the oven for a further 15-20 minutes or until the onions are hot and the spinach has wilted. Serve with rice or warm naan bread. Heat three tablspoons of the sunflower oil in a large heavy-based frying pan and cook the onions gently for 20 minutes, or until softened and golden-brown. Heat three tablspoons of the sunflower oil in a large heavy-based frying pan and cook the onions gently for 20 minutes, or until softened and golden-brown. Meanwhile place the cardamom pods in a pestle and mortar and pound lightly to split the pods. Tip onto a board and open each pod, scraping the seeds back into the mortar. Add the cumin, mustard seeds and cinnamon stick and grind into a fine, dry powder. Meanwhile place the cardamom pods in a pestle and mortar and pound lightly to split the pods. Tip onto a board and open each pod, scraping the seeds back into the mortar. Add the cumin, mustard seeds and cinnamon stick and grind into a fine, dry powder. Remove half of the onions and transfer to a plate. Return the pan to the heat and stir in chillies and garlic and cook for three minutes. Add the ground spices, ground coriander and turmeric and fry, stirring constantly, for two minutes. Remove half of the onions and transfer to a plate. Return the pan to the heat and stir in chillies and garlic and cook for three minutes. Add the ground spices, ground coriander and turmeric and fry, stirring constantly, for two minutes. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Add 300g/10z spinach to the pan and cook for 2-3 minutes. Remove from the heat, scrape into a heatproof bowl and set aside to cool. Add 300g/10z spinach to the pan and cook for 2-3 minutes. Remove from the heat, scrape into a heatproof bowl and set aside to cool. Return the pan to the heat and add one tablespoon of oil. Season the mutton all over with salt and freshly ground black pepper. Fry the mutton over a medium-high heat in 2-3 batches until nicely browned on all sides, adding a little more oil if necessary. As soon as one batch is browned, transfer to a medium flame-proof casserole while the rest is fried. Return the pan to the heat and add one tablespoon of oil. Season the mutton all over with salt and freshly ground black pepper. Fry the mutton over a medium-high heat in 2-3 batches until nicely browned on all sides, adding a little more oil if necessary. As soon as one batch is browned, transfer to a medium flame-proof casserole while the rest is fried. Transfer the spiced onions and spinach to a food processor and blend to a thick green paste. Stir into the casserole dish with the lamb and add the bay leaf, tomato purée and 800ml/1⅓ pints cold water. Season with a teaspoon of sea salt flakes, stir well and bring to a simmer. Transfer the spiced onions and spinach to a food processor and blend to a thick green paste. Stir into the casserole dish with the lamb and add the bay leaf, tomato purée and 800ml/1⅓ pints cold water. Season with a teaspoon of sea salt flakes, stir well and bring to a simmer. Remove from the heat and cover the surface of the curry with a piece of crumpled baking parchment. Place a lid on top of the casserole and cook in the oven for 2½-3 hours or until the mutton is very tender and the sauce is thick. Remove from the heat and cover the surface of the curry with a piece of crumpled baking parchment. Place a lid on top of the casserole and cook in the oven for 2½-3 hours or until the mutton is very tender and the sauce is thick. Stir in the reserved onions and the remaining spinach. Cover with the lid and return to the oven for a further 15-20 minutes or until the onions are hot and the spinach has wilted. Serve with rice or warm naan bread. Stir in the reserved onions and the remaining spinach. Cover with the lid and return to the oven for a further 15-20 minutes or until the onions are hot and the spinach has wilted. Serve with rice or warm naan bread."
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} | e7d24669fdd7b719a35275fb2cf757bd733de896186820abb802a9f79da2fd40 | Spiced mutton stew with apricots recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicedmuttonstewwith_8855_16x9.jpg This cheaper cut of meat is slow cooked to perfection with Moroccan spices and apricots. ½ a leg of mutton or a kilo of stewing lamb250g/9oz hunza apricots, or organic, unsulphured dried apricots2 tbsp olive or sunflower oil3 cloves garlic, crushed 2 large onions, peeled and sliced3 large carrots , peeled and cut into 2cm/¾in chunks2 cinnamon sticks2 tsp ground cumin 1 tbsp whole coriander seeds, lightly crushed6 cardamom pods, lightly crusheda few small pieces dried ginger root (or1 tsp powdered)pinch of macelamb/mutton stock or beef stock, in a pinch1 glass white wine125g/4½oz good fruit chutneysalt and freshly black pepper ½ a leg of mutton or a kilo of stewing lamb 250g/9oz hunza apricots, or organic, unsulphured dried apricots 2 tbsp olive or sunflower oil 3 cloves garlic, crushed 2 large onions, peeled and sliced 3 large carrots , peeled and cut into 2cm/¾in chunks 2 cinnamon sticks 2 tsp ground cumin 1 tbsp whole coriander seeds, lightly crushed 6 cardamom pods, lightly crushed a few small pieces dried ginger root (or1 tsp powdered) pinch of mace lamb/mutton stock or beef stock, in a pinch 1 glass white wine 125g/4½oz good fruit chutney salt and freshly black pepper boiled rice, cooked to packet instructions5g/1 tsp whole cumin or caraway seeds boiled rice, cooked to packet instructions 5g/1 tsp whole cumin or caraway seeds Method Bone out the leg leaving the very tough meat at the end of the knuckle on the bone. As the meat is to be cut into pieces, no great subtlety is required in taking it off the bone just try and keep the pieces as large as possible to begin with. Trim any major fat and gristle off the meat and cut into large (5x5cm/2x2in) pieces. Most meat for stews is cut too small. Roast the bone and the knuckle in a hot oven for ten minutes, put in a pan with a few stock vegetables (carrots, onion, celery) and a bay leaf, bring to the boil and then simmer very gently for 1½-2 hrs. Strain the stock through a fine sieve.Rinse the apricots well in cold water then place in a bowl. Pour over enough boiling water from the kettle to barely cover them. Leave to soak for at least an hour (if you are using hunza apricots, better make it two).Heat half the oil in a large frying pan over a medium heat. Add the garlic, onion and carrot and sweat for a few minutes until softened. Add all the spices, and fry for a few more minutes. Transfer to your tagine or stockpot. Turn up the heat under the (now empty) frying pan and add the rest of the oil. Brown the meat quickly in small batches and add to the vegetables. Pour over the juice from the soaked apricots, the glass of wine, the chutney and enough stock to just (and only just) cover the meat. Bring to the boil, then reduce immediately to a very slow simmer. Cook like this, uncovered (or in a low oven with a lid on if you prefer) for 1½ hours. Add the apricots at this point (any earlier and they would get too mushy) and cook for a further ½ hour. By this time the meat should be extremely tender. Taste a bit and if in doubt cook for a little longer.Serve with boiled rice, into which you have stirred the whole cumin or caraway seeds. Bone out the leg leaving the very tough meat at the end of the knuckle on the bone. As the meat is to be cut into pieces, no great subtlety is required in taking it off the bone just try and keep the pieces as large as possible to begin with. Trim any major fat and gristle off the meat and cut into large (5x5cm/2x2in) pieces. Most meat for stews is cut too small. Bone out the leg leaving the very tough meat at the end of the knuckle on the bone. As the meat is to be cut into pieces, no great subtlety is required in taking it off the bone just try and keep the pieces as large as possible to begin with. Trim any major fat and gristle off the meat and cut into large (5x5cm/2x2in) pieces. Most meat for stews is cut too small. Roast the bone and the knuckle in a hot oven for ten minutes, put in a pan with a few stock vegetables (carrots, onion, celery) and a bay leaf, bring to the boil and then simmer very gently for 1½-2 hrs. Strain the stock through a fine sieve. Roast the bone and the knuckle in a hot oven for ten minutes, put in a pan with a few stock vegetables (carrots, onion, celery) and a bay leaf, bring to the boil and then simmer very gently for 1½-2 hrs. Strain the stock through a fine sieve. Rinse the apricots well in cold water then place in a bowl. Pour over enough boiling water from the kettle to barely cover them. Leave to soak for at least an hour (if you are using hunza apricots, better make it two). Rinse the apricots well in cold water then place in a bowl. Pour over enough boiling water from the kettle to barely cover them. Leave to soak for at least an hour (if you are using hunza apricots, better make it two). Heat half the oil in a large frying pan over a medium heat. Add the garlic, onion and carrot and sweat for a few minutes until softened. Add all the spices, and fry for a few more minutes. Transfer to your tagine or stockpot. Turn up the heat under the (now empty) frying pan and add the rest of the oil. Brown the meat quickly in small batches and add to the vegetables. Pour over the juice from the soaked apricots, the glass of wine, the chutney and enough stock to just (and only just) cover the meat. Heat half the oil in a large frying pan over a medium heat. Add the garlic, onion and carrot and sweat for a few minutes until softened. Add all the spices, and fry for a few more minutes. Transfer to your tagine or stockpot. Turn up the heat under the (now empty) frying pan and add the rest of the oil. Brown the meat quickly in small batches and add to the vegetables. Pour over the juice from the soaked apricots, the glass of wine, the chutney and enough stock to just (and only just) cover the meat. Bring to the boil, then reduce immediately to a very slow simmer. Cook like this, uncovered (or in a low oven with a lid on if you prefer) for 1½ hours. Add the apricots at this point (any earlier and they would get too mushy) and cook for a further ½ hour. By this time the meat should be extremely tender. Taste a bit and if in doubt cook for a little longer. Bring to the boil, then reduce immediately to a very slow simmer. Cook like this, uncovered (or in a low oven with a lid on if you prefer) for 1½ hours. Add the apricots at this point (any earlier and they would get too mushy) and cook for a further ½ hour. By this time the meat should be extremely tender. Taste a bit and if in doubt cook for a little longer. Serve with boiled rice, into which you have stirred the whole cumin or caraway seeds. Serve with boiled rice, into which you have stirred the whole cumin or caraway seeds. | {
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"title": "Spiced mutton stew with apricots recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicedmuttonstewwith_8855_16x9.jpg This cheaper cut of meat is slow cooked to perfection with Moroccan spices and apricots. ½ a leg of mutton or a kilo of stewing lamb250g/9oz hunza apricots, or organic, unsulphured dried apricots2 tbsp olive or sunflower oil3 cloves garlic, crushed 2 large onions, peeled and sliced3 large carrots , peeled and cut into 2cm/¾in chunks2 cinnamon sticks2 tsp ground cumin 1 tbsp whole coriander seeds, lightly crushed6 cardamom pods, lightly crusheda few small pieces dried ginger root (or1 tsp powdered)pinch of macelamb/mutton stock or beef stock, in a pinch1 glass white wine125g/4½oz good fruit chutneysalt and freshly black pepper ½ a leg of mutton or a kilo of stewing lamb 250g/9oz hunza apricots, or organic, unsulphured dried apricots 2 tbsp olive or sunflower oil 3 cloves garlic, crushed 2 large onions, peeled and sliced 3 large carrots , peeled and cut into 2cm/¾in chunks 2 cinnamon sticks 2 tsp ground cumin 1 tbsp whole coriander seeds, lightly crushed 6 cardamom pods, lightly crushed a few small pieces dried ginger root (or1 tsp powdered) pinch of mace lamb/mutton stock or beef stock, in a pinch 1 glass white wine 125g/4½oz good fruit chutney salt and freshly black pepper boiled rice, cooked to packet instructions5g/1 tsp whole cumin or caraway seeds boiled rice, cooked to packet instructions 5g/1 tsp whole cumin or caraway seeds Method Bone out the leg leaving the very tough meat at the end of the knuckle on the bone. As the meat is to be cut into pieces, no great subtlety is required in taking it off the bone just try and keep the pieces as large as possible to begin with. Trim any major fat and gristle off the meat and cut into large (5x5cm/2x2in) pieces. Most meat for stews is cut too small. Roast the bone and the knuckle in a hot oven for ten minutes, put in a pan with a few stock vegetables (carrots, onion, celery) and a bay leaf, bring to the boil and then simmer very gently for 1½-2 hrs. Strain the stock through a fine sieve.Rinse the apricots well in cold water then place in a bowl. Pour over enough boiling water from the kettle to barely cover them. Leave to soak for at least an hour (if you are using hunza apricots, better make it two).Heat half the oil in a large frying pan over a medium heat. Add the garlic, onion and carrot and sweat for a few minutes until softened. Add all the spices, and fry for a few more minutes. Transfer to your tagine or stockpot. Turn up the heat under the (now empty) frying pan and add the rest of the oil. Brown the meat quickly in small batches and add to the vegetables. Pour over the juice from the soaked apricots, the glass of wine, the chutney and enough stock to just (and only just) cover the meat. Bring to the boil, then reduce immediately to a very slow simmer. Cook like this, uncovered (or in a low oven with a lid on if you prefer) for 1½ hours. Add the apricots at this point (any earlier and they would get too mushy) and cook for a further ½ hour. By this time the meat should be extremely tender. Taste a bit and if in doubt cook for a little longer.Serve with boiled rice, into which you have stirred the whole cumin or caraway seeds. Bone out the leg leaving the very tough meat at the end of the knuckle on the bone. As the meat is to be cut into pieces, no great subtlety is required in taking it off the bone just try and keep the pieces as large as possible to begin with. Trim any major fat and gristle off the meat and cut into large (5x5cm/2x2in) pieces. Most meat for stews is cut too small. Bone out the leg leaving the very tough meat at the end of the knuckle on the bone. As the meat is to be cut into pieces, no great subtlety is required in taking it off the bone just try and keep the pieces as large as possible to begin with. Trim any major fat and gristle off the meat and cut into large (5x5cm/2x2in) pieces. Most meat for stews is cut too small. Roast the bone and the knuckle in a hot oven for ten minutes, put in a pan with a few stock vegetables (carrots, onion, celery) and a bay leaf, bring to the boil and then simmer very gently for 1½-2 hrs. Strain the stock through a fine sieve. Roast the bone and the knuckle in a hot oven for ten minutes, put in a pan with a few stock vegetables (carrots, onion, celery) and a bay leaf, bring to the boil and then simmer very gently for 1½-2 hrs. Strain the stock through a fine sieve. Rinse the apricots well in cold water then place in a bowl. Pour over enough boiling water from the kettle to barely cover them. Leave to soak for at least an hour (if you are using hunza apricots, better make it two). Rinse the apricots well in cold water then place in a bowl. Pour over enough boiling water from the kettle to barely cover them. Leave to soak for at least an hour (if you are using hunza apricots, better make it two). Heat half the oil in a large frying pan over a medium heat. Add the garlic, onion and carrot and sweat for a few minutes until softened. Add all the spices, and fry for a few more minutes. Transfer to your tagine or stockpot. Turn up the heat under the (now empty) frying pan and add the rest of the oil. Brown the meat quickly in small batches and add to the vegetables. Pour over the juice from the soaked apricots, the glass of wine, the chutney and enough stock to just (and only just) cover the meat. Heat half the oil in a large frying pan over a medium heat. Add the garlic, onion and carrot and sweat for a few minutes until softened. Add all the spices, and fry for a few more minutes. Transfer to your tagine or stockpot. Turn up the heat under the (now empty) frying pan and add the rest of the oil. Brown the meat quickly in small batches and add to the vegetables. Pour over the juice from the soaked apricots, the glass of wine, the chutney and enough stock to just (and only just) cover the meat. Bring to the boil, then reduce immediately to a very slow simmer. Cook like this, uncovered (or in a low oven with a lid on if you prefer) for 1½ hours. Add the apricots at this point (any earlier and they would get too mushy) and cook for a further ½ hour. By this time the meat should be extremely tender. Taste a bit and if in doubt cook for a little longer. Bring to the boil, then reduce immediately to a very slow simmer. Cook like this, uncovered (or in a low oven with a lid on if you prefer) for 1½ hours. Add the apricots at this point (any earlier and they would get too mushy) and cook for a further ½ hour. By this time the meat should be extremely tender. Taste a bit and if in doubt cook for a little longer. Serve with boiled rice, into which you have stirred the whole cumin or caraway seeds. Serve with boiled rice, into which you have stirred the whole cumin or caraway seeds."
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} | 9745d76a27ea2903600977ff519ec1f0064a45a323ece88024777153224f2dc1 | Tamarind chutney recipe
An average of 5.0 out of 5 stars from 1 rating A quick tamarind chutney that can be served straightaway with your favourite Indian dishes. For this recipe you will need a blender. 45g/1½oz tamarind paste90g/3¼oz caster sugar¼ tsp ground ginger¼ tsp mild chilli powder¼ tsp cumin seeds, coarsely crushedpinch sea salt 45g/1½oz tamarind paste 90g/3¼oz caster sugar ¼ tsp ground ginger ¼ tsp mild chilli powder ¼ tsp cumin seeds, coarsely crushed pinch sea salt Method Mix all of the ingredients together in a blender with 80ml/2½fl oz water. Blend until you have a runny chutney with a pouring consistency. If you like it thicker than add a little less water. Serve alongside your favourite Indian snacks and curries. Mix all of the ingredients together in a blender with 80ml/2½fl oz water. Blend until you have a runny chutney with a pouring consistency. If you like it thicker than add a little less water. Serve alongside your favourite Indian snacks and curries. Mix all of the ingredients together in a blender with 80ml/2½fl oz water. Blend until you have a runny chutney with a pouring consistency. If you like it thicker than add a little less water. Serve alongside your favourite Indian snacks and curries. | {
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"title": "Tamarind chutney recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A quick tamarind chutney that can be served straightaway with your favourite Indian dishes. For this recipe you will need a blender. 45g/1½oz tamarind paste90g/3¼oz caster sugar¼ tsp ground ginger¼ tsp mild chilli powder¼ tsp cumin seeds, coarsely crushedpinch sea salt 45g/1½oz tamarind paste 90g/3¼oz caster sugar ¼ tsp ground ginger ¼ tsp mild chilli powder ¼ tsp cumin seeds, coarsely crushed pinch sea salt Method Mix all of the ingredients together in a blender with 80ml/2½fl oz water. Blend until you have a runny chutney with a pouring consistency. If you like it thicker than add a little less water. Serve alongside your favourite Indian snacks and curries. Mix all of the ingredients together in a blender with 80ml/2½fl oz water. Blend until you have a runny chutney with a pouring consistency. If you like it thicker than add a little less water. Serve alongside your favourite Indian snacks and curries. Mix all of the ingredients together in a blender with 80ml/2½fl oz water. Blend until you have a runny chutney with a pouring consistency. If you like it thicker than add a little less water. Serve alongside your favourite Indian snacks and curries."
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} | 9a1da78f6194378b5ee9f177b4ac6fb35241e10b21f30a01fc00fdbac71d20e4 | Celeriac remoulade recipe
Mary Berry's celeriac remoulade An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celeriac_remoulade_65265_16x9.jpg Celeriac remoulade is one of the simplest salads you will ever come across, perfect as a side dish or with some leaves for a healthy light lunch. 650g/1lb 7oz celeriac, peeled and sliced into thin matchsticks (see tip) 1 lemon, juice only 650g/1lb 7oz celeriac, peeled and sliced into thin matchsticks (see tip) 1 lemon, juice only 6 tbsp light mayonnaise1 tbsp Dijon mustard½ lemon, juice onlypinch of sugarsalt and freshly ground black pepper 6 tbsp light mayonnaise 1 tbsp Dijon mustard ½ lemon, juice only pinch of sugar salt and freshly ground black pepper Method Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown. Mix all the dressing ingredients together and season with salt and pepper. Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving. Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown. Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown. Mix all the dressing ingredients together and season with salt and pepper. Mix all the dressing ingredients together and season with salt and pepper. Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving. Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving. Recipe tips For the best results, use a mandolin to slice the celeriac into matchsticks. However, if you’re pressed for time, a food processor gives good results. Use the largest grating attachment to give a coarse grating, rather than matchsticks. | {
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"title": "Celeriac remoulade recipe",
"content": "Mary Berry's celeriac remoulade An average of 4.7 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celeriac_remoulade_65265_16x9.jpg Celeriac remoulade is one of the simplest salads you will ever come across, perfect as a side dish or with some leaves for a healthy light lunch. 650g/1lb 7oz celeriac, peeled and sliced into thin matchsticks (see tip) 1 lemon, juice only 650g/1lb 7oz celeriac, peeled and sliced into thin matchsticks (see tip) 1 lemon, juice only 6 tbsp light mayonnaise1 tbsp Dijon mustard½ lemon, juice onlypinch of sugarsalt and freshly ground black pepper 6 tbsp light mayonnaise 1 tbsp Dijon mustard ½ lemon, juice only pinch of sugar salt and freshly ground black pepper Method Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown. Mix all the dressing ingredients together and season with salt and pepper. Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving. Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown. Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown. Mix all the dressing ingredients together and season with salt and pepper. Mix all the dressing ingredients together and season with salt and pepper. Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving. Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving. Recipe tips For the best results, use a mandolin to slice the celeriac into matchsticks. However, if you’re pressed for time, a food processor gives good results. Use the largest grating attachment to give a coarse grating, rather than matchsticks."
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} | 3d2104a111b7752bb14f763d3e93a40a4960d2839d0c2ba05c01e815fa53ecea | Tomato filled with salmon and pine nuts, with a pistou dressing recipe
An average of 5.0 out of 5 stars from 1 rating 25g/1oz butter½ small onion, peeled, chopped1 garlic clove, peeled, crushed2 tbsp pine nutspinch chilli powderpinch ground gingerpinch cayenne pepper1 tbsp tomato purée55g/2oz salmon fillet, skin removed, chopped1 ripe beef tomato, top sliced off, hollowed out with a spoon, seeds discarded 25g/1oz butter ½ small onion, peeled, chopped 1 garlic clove, peeled, crushed 2 tbsp pine nuts pinch chilli powder pinch ground ginger pinch cayenne pepper 1 tbsp tomato purée 55g/2oz salmon fillet, skin removed, chopped 1 ripe beef tomato, top sliced off, hollowed out with a spoon, seeds discarded 1 handful fresh basil leaves2 tbsp pine nuts, toasted4 tbsp extra virgin olive oilsalt and freshly ground black pepper 1 handful fresh basil leaves 2 tbsp pine nuts, toasted 4 tbsp extra virgin olive oil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, until softened. Add the pine nuts, chilli powder, ground ginger, cayenne, tomato purée and salmon and stir well. Cook for a further 2-3 minutes. Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray.Bake the stuffed tomato in the preheated oven for 5-7 minutes, or until softened.Meanwhile, for the pistou dressing, place all the pistou dressing ingredients into a food processor and blend until smooth.To serve, place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, until softened. Add the pine nuts, chilli powder, ground ginger, cayenne, tomato purée and salmon and stir well. Cook for a further 2-3 minutes. Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, until softened. Add the pine nuts, chilli powder, ground ginger, cayenne, tomato purée and salmon and stir well. Cook for a further 2-3 minutes. Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray. Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray. Bake the stuffed tomato in the preheated oven for 5-7 minutes, or until softened. Bake the stuffed tomato in the preheated oven for 5-7 minutes, or until softened. Meanwhile, for the pistou dressing, place all the pistou dressing ingredients into a food processor and blend until smooth. Meanwhile, for the pistou dressing, place all the pistou dressing ingredients into a food processor and blend until smooth. To serve, place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate. To serve, place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate. | {
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"title": "Tomato filled with salmon and pine nuts, with a pistou dressing recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 25g/1oz butter½ small onion, peeled, chopped1 garlic clove, peeled, crushed2 tbsp pine nutspinch chilli powderpinch ground gingerpinch cayenne pepper1 tbsp tomato purée55g/2oz salmon fillet, skin removed, chopped1 ripe beef tomato, top sliced off, hollowed out with a spoon, seeds discarded 25g/1oz butter ½ small onion, peeled, chopped 1 garlic clove, peeled, crushed 2 tbsp pine nuts pinch chilli powder pinch ground ginger pinch cayenne pepper 1 tbsp tomato purée 55g/2oz salmon fillet, skin removed, chopped 1 ripe beef tomato, top sliced off, hollowed out with a spoon, seeds discarded 1 handful fresh basil leaves2 tbsp pine nuts, toasted4 tbsp extra virgin olive oilsalt and freshly ground black pepper 1 handful fresh basil leaves 2 tbsp pine nuts, toasted 4 tbsp extra virgin olive oil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, until softened. Add the pine nuts, chilli powder, ground ginger, cayenne, tomato purée and salmon and stir well. Cook for a further 2-3 minutes. Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray.Bake the stuffed tomato in the preheated oven for 5-7 minutes, or until softened.Meanwhile, for the pistou dressing, place all the pistou dressing ingredients into a food processor and blend until smooth.To serve, place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, until softened. Add the pine nuts, chilli powder, ground ginger, cayenne, tomato purée and salmon and stir well. Cook for a further 2-3 minutes. Melt the butter in a pan over a medium heat and gently fry the onion and garlic for 3-4 minutes, until softened. Add the pine nuts, chilli powder, ground ginger, cayenne, tomato purée and salmon and stir well. Cook for a further 2-3 minutes. Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray. Fill the hollowed-out tomato with the stuffing mixture and place onto a baking tray. Bake the stuffed tomato in the preheated oven for 5-7 minutes, or until softened. Bake the stuffed tomato in the preheated oven for 5-7 minutes, or until softened. Meanwhile, for the pistou dressing, place all the pistou dressing ingredients into a food processor and blend until smooth. Meanwhile, for the pistou dressing, place all the pistou dressing ingredients into a food processor and blend until smooth. To serve, place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate. To serve, place the cooked tomato into the centre of a serving plate. Drizzle the pistou dressing around the edge of the plate."
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} | 59d3602c6dbed5f1d2e0dd2abaf0b133fe6927ee43f5f071e00aa524a3a7d12d | Confit cherry tomato and pesto tart recipe
Preheat the oven to its lowest setting. Place the tomatoes on a baking tray cut side up. Sprinkle with thyme leaves, dot with the olive oil, and season with caster sugar, salt, and pepper. Place in the preheated oven for 2½ –3 hrs, the cherry tomatoes are done when their skin becomes crinkly but not browned. Meanwhile, to make the savoury pastry. Place the flour and butter in a large bowl and rub together with your fingertips until you have a breadcrumb consistency. Add the egg, salt, sugar and a splash of the milk. Mix together until you have a smooth dough, adding more milk if needed. Try not to overwork the pastry as it will become too short. Once combined wrap in cling film and place in the fridge for a minimum of 30 minutes before using. To make the sun-dried tomato pesto, place all the ingredients and a splash of the olive oil, in a food processor and blend to combine. Set the food processor to slow, and drizzle in the remaining olive oil until you achieve a stiff but spreadable consistency.To make the pastry cases, lightly dust a work surface with flour, roll the pastry out into a disc that is 2–3mm thick and line 4 x 10cm/4in loose-bottomed tart tins.. Trim any excess pastry from the edges, prick the base with a fork, and chill for 1 hour in the freezer. Preheat the oven to 200C/180C Fan/Gas 6. Roughly line the pastry case with kitchen foil or baking paper, fill with baking beans or rice and bake on a baking tray for 15-25 minutes, or until the edges are just golden. Remove the foil or paper and beans and bake for a further 5 minutes to dry out the base.To make the courgette puree, place the courgettes into boiling salted water and blanch them for 5 minutes, then remove from the heat and refresh in cold water. Transfer them to a blender along with the oil and basil and blend until you have a smooth puree. To serve, once the pastry is cool, add a generous spoonful of tomato pesto to the base of each tart case, cover with the thinly sliced courgettes, and top with the confit tomato halves. Warm in the oven for 2–5 minutes before serving. Finish with fresh mint leaves and a side of courgette puree. Preheat the oven to its lowest setting. Preheat the oven to its lowest setting. Place the tomatoes on a baking tray cut side up. Sprinkle with thyme leaves, dot with the olive oil, and season with caster sugar, salt, and pepper. Place in the preheated oven for 2½ –3 hrs, the cherry tomatoes are done when their skin becomes crinkly but not browned. Place the tomatoes on a baking tray cut side up. Sprinkle with thyme leaves, dot with the olive oil, and season with caster sugar, salt, and pepper. Place in the preheated oven for 2½ –3 hrs, the cherry tomatoes are done when their skin becomes crinkly but not browned. Meanwhile, to make the savoury pastry. Place the flour and butter in a large bowl and rub together with your fingertips until you have a breadcrumb consistency. Add the egg, salt, sugar and a splash of the milk. Mix together until you have a smooth dough, adding more milk if needed. Try not to overwork the pastry as it will become too short. Once combined wrap in cling film and place in the fridge for a minimum of 30 minutes before using. Meanwhile, to make the savoury pastry. Place the flour and butter in a large bowl and rub together with your fingertips until you have a breadcrumb consistency. Add the egg, salt, sugar and a splash of the milk. Mix together until you have a smooth dough, adding more milk if needed. Try not to overwork the pastry as it will become too short. Once combined wrap in cling film and place in the fridge for a minimum of 30 minutes before using. To make the sun-dried tomato pesto, place all the ingredients and a splash of the olive oil, in a food processor and blend to combine. Set the food processor to slow, and drizzle in the remaining olive oil until you achieve a stiff but spreadable consistency. To make the sun-dried tomato pesto, place all the ingredients and a splash of the olive oil, in a food processor and blend to combine. Set the food processor to slow, and drizzle in the remaining olive oil until you achieve a stiff but spreadable consistency. To make the pastry cases, lightly dust a work surface with flour, roll the pastry out into a disc that is 2–3mm thick and line 4 x 10cm/4in loose-bottomed tart tins.. Trim any excess pastry from the edges, prick the base with a fork, and chill for 1 hour in the freezer. To make the pastry cases, lightly dust a work surface with flour, roll the pastry out into a disc that is 2–3mm thick and line 4 x 10cm/4in loose-bottomed tart tins.. Trim any excess pastry from the edges, prick the base with a fork, and chill for 1 hour in the freezer. Preheat the oven to 200C/180C Fan/Gas 6. Roughly line the pastry case with kitchen foil or baking paper, fill with baking beans or rice and bake on a baking tray for 15-25 minutes, or until the edges are just golden. Remove the foil or paper and beans and bake for a further 5 minutes to dry out the base. Preheat the oven to 200C/180C Fan/Gas 6. Roughly line the pastry case with kitchen foil or baking paper, fill with baking beans or rice and bake on a baking tray for 15-25 minutes, or until the edges are just golden. Remove the foil or paper and beans and bake for a further 5 minutes to dry out the base. To make the courgette puree, place the courgettes into boiling salted water and blanch them for 5 minutes, then remove from the heat and refresh in cold water. Transfer them to a blender along with the oil and basil and blend until you have a smooth puree. To make the courgette puree, place the courgettes into boiling salted water and blanch them for 5 minutes, then remove from the heat and refresh in cold water. Transfer them to a blender along with the oil and basil and blend until you have a smooth puree. To serve, once the pastry is cool, add a generous spoonful of tomato pesto to the base of each tart case, cover with the thinly sliced courgettes, and top with the confit tomato halves. Warm in the oven for 2–5 minutes before serving. Finish with fresh mint leaves and a side of courgette puree. To serve, once the pastry is cool, add a generous spoonful of tomato pesto to the base of each tart case, cover with the thinly sliced courgettes, and top with the confit tomato halves. Warm in the oven for 2–5 minutes before serving. Finish with fresh mint leaves and a side of courgette puree. | {
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"title": "Confit cherry tomato and pesto tart recipe",
"content": "Preheat the oven to its lowest setting. Place the tomatoes on a baking tray cut side up. Sprinkle with thyme leaves, dot with the olive oil, and season with caster sugar, salt, and pepper. Place in the preheated oven for 2½ –3 hrs, the cherry tomatoes are done when their skin becomes crinkly but not browned. Meanwhile, to make the savoury pastry. Place the flour and butter in a large bowl and rub together with your fingertips until you have a breadcrumb consistency. Add the egg, salt, sugar and a splash of the milk. Mix together until you have a smooth dough, adding more milk if needed. Try not to overwork the pastry as it will become too short. Once combined wrap in cling film and place in the fridge for a minimum of 30 minutes before using. To make the sun-dried tomato pesto, place all the ingredients and a splash of the olive oil, in a food processor and blend to combine. Set the food processor to slow, and drizzle in the remaining olive oil until you achieve a stiff but spreadable consistency.To make the pastry cases, lightly dust a work surface with flour, roll the pastry out into a disc that is 2–3mm thick and line 4 x 10cm/4in loose-bottomed tart tins.. Trim any excess pastry from the edges, prick the base with a fork, and chill for 1 hour in the freezer. Preheat the oven to 200C/180C Fan/Gas 6. Roughly line the pastry case with kitchen foil or baking paper, fill with baking beans or rice and bake on a baking tray for 15-25 minutes, or until the edges are just golden. Remove the foil or paper and beans and bake for a further 5 minutes to dry out the base.To make the courgette puree, place the courgettes into boiling salted water and blanch them for 5 minutes, then remove from the heat and refresh in cold water. Transfer them to a blender along with the oil and basil and blend until you have a smooth puree. To serve, once the pastry is cool, add a generous spoonful of tomato pesto to the base of each tart case, cover with the thinly sliced courgettes, and top with the confit tomato halves. Warm in the oven for 2–5 minutes before serving. Finish with fresh mint leaves and a side of courgette puree. Preheat the oven to its lowest setting. Preheat the oven to its lowest setting. Place the tomatoes on a baking tray cut side up. Sprinkle with thyme leaves, dot with the olive oil, and season with caster sugar, salt, and pepper. Place in the preheated oven for 2½ –3 hrs, the cherry tomatoes are done when their skin becomes crinkly but not browned. Place the tomatoes on a baking tray cut side up. Sprinkle with thyme leaves, dot with the olive oil, and season with caster sugar, salt, and pepper. Place in the preheated oven for 2½ –3 hrs, the cherry tomatoes are done when their skin becomes crinkly but not browned. Meanwhile, to make the savoury pastry. Place the flour and butter in a large bowl and rub together with your fingertips until you have a breadcrumb consistency. Add the egg, salt, sugar and a splash of the milk. Mix together until you have a smooth dough, adding more milk if needed. Try not to overwork the pastry as it will become too short. Once combined wrap in cling film and place in the fridge for a minimum of 30 minutes before using. Meanwhile, to make the savoury pastry. Place the flour and butter in a large bowl and rub together with your fingertips until you have a breadcrumb consistency. Add the egg, salt, sugar and a splash of the milk. Mix together until you have a smooth dough, adding more milk if needed. Try not to overwork the pastry as it will become too short. Once combined wrap in cling film and place in the fridge for a minimum of 30 minutes before using. To make the sun-dried tomato pesto, place all the ingredients and a splash of the olive oil, in a food processor and blend to combine. Set the food processor to slow, and drizzle in the remaining olive oil until you achieve a stiff but spreadable consistency. To make the sun-dried tomato pesto, place all the ingredients and a splash of the olive oil, in a food processor and blend to combine. Set the food processor to slow, and drizzle in the remaining olive oil until you achieve a stiff but spreadable consistency. To make the pastry cases, lightly dust a work surface with flour, roll the pastry out into a disc that is 2–3mm thick and line 4 x 10cm/4in loose-bottomed tart tins.. Trim any excess pastry from the edges, prick the base with a fork, and chill for 1 hour in the freezer. To make the pastry cases, lightly dust a work surface with flour, roll the pastry out into a disc that is 2–3mm thick and line 4 x 10cm/4in loose-bottomed tart tins.. Trim any excess pastry from the edges, prick the base with a fork, and chill for 1 hour in the freezer. Preheat the oven to 200C/180C Fan/Gas 6. Roughly line the pastry case with kitchen foil or baking paper, fill with baking beans or rice and bake on a baking tray for 15-25 minutes, or until the edges are just golden. Remove the foil or paper and beans and bake for a further 5 minutes to dry out the base. Preheat the oven to 200C/180C Fan/Gas 6. Roughly line the pastry case with kitchen foil or baking paper, fill with baking beans or rice and bake on a baking tray for 15-25 minutes, or until the edges are just golden. Remove the foil or paper and beans and bake for a further 5 minutes to dry out the base. To make the courgette puree, place the courgettes into boiling salted water and blanch them for 5 minutes, then remove from the heat and refresh in cold water. Transfer them to a blender along with the oil and basil and blend until you have a smooth puree. To make the courgette puree, place the courgettes into boiling salted water and blanch them for 5 minutes, then remove from the heat and refresh in cold water. Transfer them to a blender along with the oil and basil and blend until you have a smooth puree. To serve, once the pastry is cool, add a generous spoonful of tomato pesto to the base of each tart case, cover with the thinly sliced courgettes, and top with the confit tomato halves. Warm in the oven for 2–5 minutes before serving. Finish with fresh mint leaves and a side of courgette puree. To serve, once the pastry is cool, add a generous spoonful of tomato pesto to the base of each tart case, cover with the thinly sliced courgettes, and top with the confit tomato halves. Warm in the oven for 2–5 minutes before serving. Finish with fresh mint leaves and a side of courgette puree."
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} | d9d3424bc2e5497f435a1424e2869c208ab89ca65d43639dda7692cbd6288dc8 | Pan-fried hake with tomato and redcurrant salad recipe
An average of 0.0 out of 5 stars from 0 ratings The tomato water in this recipe has to be marinated overnight but all of the other elements are very quick to prepare for an easy midweek meal. 2 banana shallots, peeled and minced½ bunch fresh coriander, leaves picked½ bunch fresh basil, leaves picked1kg/2lb 4oz ripe tomatoes, cut into quartersdash sherry vinegar dash white balsamic vinegar 1 tsp salt 2 banana shallots, peeled and minced ½ bunch fresh coriander, leaves picked ½ bunch fresh basil, leaves picked 1kg/2lb 4oz ripe tomatoes, cut into quarters dash sherry vinegar dash white balsamic vinegar 1 tsp salt 1 tsp olive oil1 tbsp unsalted butter1 thyme sprig1 garlic clove, smashed ½ small sourdough bread, crusts removed and bread cut into 2cm/¾in cubes 1 tsp olive oil 1 tbsp unsalted butter 1 thyme sprig 1 garlic clove, smashed ½ small sourdough bread, crusts removed and bread cut into 2cm/¾in cubes 2 tbsp olive oil 4 x 100g/3½oz hake fillets25g/1oz unsalted butter1 garlic clove, smashed½ bunch fresh basil salt 2 tbsp olive oil 4 x 100g/3½oz hake fillets 25g/1oz unsalted butter 1 garlic clove, smashed ½ bunch fresh basil salt 16 fresh almonds in shells1kg/2lb 4oz heirloom tomatoes of different varieties and colours, cut into big, irregular chunks125g/4½oz redcurrants or raspberries, picked16 basil leaves pinch fleur de sel2 tbsp extra virgin olive oil 16 fresh almonds in shells 1kg/2lb 4oz heirloom tomatoes of different varieties and colours, cut into big, irregular chunks 125g/4½oz redcurrants or raspberries, picked 16 basil leaves pinch fleur de sel 2 tbsp extra virgin olive oil Method To make the tomato water, place the shallot, herbs, tomato and vinegars in a bowl and blend to a coarse purée using a hand blender (or use a regular blender or food processor). Season with the salt and marinate in the fridge overnight.To make the croûtons, preheat the oven to 240C/220C Fan/Gas 9. Heat the oil and butter in a large frying pan over a medium heat. When the butter begins to foam, toss in the thyme, garlic and bread cubes. Fry for 6 minutes, turning often, until nicely golden. Transfer to a baking tray and toast in the oven for 8–10 minutes until crisp. Transfer the croûtons to kitchen towels to drain. To make the hake, heat the oil in a large frying pan and pan-fry the fish, skin-side down, for 2 minutes. Turn the fish over and add the butter, garlic and basil. Baste the fish in the butter mixture and season with salt. Pan-fry for 1–2 minutes until cooked through. To make the salad, crack the almonds open with a small knife (rather than a nutcracker, which would break the nuts) and peel off the yellow outer skins. Place the tomatoes in a salad bowl and gently toss with the redcurrants, basil leaves and croûtons. Add the tomato water as desired, season with the fleur de sel and toss again. Sprinkle with the almonds and drizzle with oil.Delicately place the fish on top of the tomato salad or divide the salad and fish equally between four bowls and serve. To make the tomato water, place the shallot, herbs, tomato and vinegars in a bowl and blend to a coarse purée using a hand blender (or use a regular blender or food processor). Season with the salt and marinate in the fridge overnight. To make the tomato water, place the shallot, herbs, tomato and vinegars in a bowl and blend to a coarse purée using a hand blender (or use a regular blender or food processor). Season with the salt and marinate in the fridge overnight. To make the croûtons, preheat the oven to 240C/220C Fan/Gas 9. Heat the oil and butter in a large frying pan over a medium heat. When the butter begins to foam, toss in the thyme, garlic and bread cubes. Fry for 6 minutes, turning often, until nicely golden. Transfer to a baking tray and toast in the oven for 8–10 minutes until crisp. Transfer the croûtons to kitchen towels to drain. To make the croûtons, preheat the oven to 240C/220C Fan/Gas 9. Heat the oil and butter in a large frying pan over a medium heat. When the butter begins to foam, toss in the thyme, garlic and bread cubes. Fry for 6 minutes, turning often, until nicely golden. Transfer to a baking tray and toast in the oven for 8–10 minutes until crisp. Transfer the croûtons to kitchen towels to drain. To make the hake, heat the oil in a large frying pan and pan-fry the fish, skin-side down, for 2 minutes. Turn the fish over and add the butter, garlic and basil. Baste the fish in the butter mixture and season with salt. Pan-fry for 1–2 minutes until cooked through. To make the hake, heat the oil in a large frying pan and pan-fry the fish, skin-side down, for 2 minutes. Turn the fish over and add the butter, garlic and basil. Baste the fish in the butter mixture and season with salt. Pan-fry for 1–2 minutes until cooked through. To make the salad, crack the almonds open with a small knife (rather than a nutcracker, which would break the nuts) and peel off the yellow outer skins. To make the salad, crack the almonds open with a small knife (rather than a nutcracker, which would break the nuts) and peel off the yellow outer skins. Place the tomatoes in a salad bowl and gently toss with the redcurrants, basil leaves and croûtons. Add the tomato water as desired, season with the fleur de sel and toss again. Sprinkle with the almonds and drizzle with oil. Place the tomatoes in a salad bowl and gently toss with the redcurrants, basil leaves and croûtons. Add the tomato water as desired, season with the fleur de sel and toss again. Sprinkle with the almonds and drizzle with oil. Delicately place the fish on top of the tomato salad or divide the salad and fish equally between four bowls and serve. Delicately place the fish on top of the tomato salad or divide the salad and fish equally between four bowls and serve. | {
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"title": "Pan-fried hake with tomato and redcurrant salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings The tomato water in this recipe has to be marinated overnight but all of the other elements are very quick to prepare for an easy midweek meal. 2 banana shallots, peeled and minced½ bunch fresh coriander, leaves picked½ bunch fresh basil, leaves picked1kg/2lb 4oz ripe tomatoes, cut into quartersdash sherry vinegar dash white balsamic vinegar 1 tsp salt 2 banana shallots, peeled and minced ½ bunch fresh coriander, leaves picked ½ bunch fresh basil, leaves picked 1kg/2lb 4oz ripe tomatoes, cut into quarters dash sherry vinegar dash white balsamic vinegar 1 tsp salt 1 tsp olive oil1 tbsp unsalted butter1 thyme sprig1 garlic clove, smashed ½ small sourdough bread, crusts removed and bread cut into 2cm/¾in cubes 1 tsp olive oil 1 tbsp unsalted butter 1 thyme sprig 1 garlic clove, smashed ½ small sourdough bread, crusts removed and bread cut into 2cm/¾in cubes 2 tbsp olive oil 4 x 100g/3½oz hake fillets25g/1oz unsalted butter1 garlic clove, smashed½ bunch fresh basil salt 2 tbsp olive oil 4 x 100g/3½oz hake fillets 25g/1oz unsalted butter 1 garlic clove, smashed ½ bunch fresh basil salt 16 fresh almonds in shells1kg/2lb 4oz heirloom tomatoes of different varieties and colours, cut into big, irregular chunks125g/4½oz redcurrants or raspberries, picked16 basil leaves pinch fleur de sel2 tbsp extra virgin olive oil 16 fresh almonds in shells 1kg/2lb 4oz heirloom tomatoes of different varieties and colours, cut into big, irregular chunks 125g/4½oz redcurrants or raspberries, picked 16 basil leaves pinch fleur de sel 2 tbsp extra virgin olive oil Method To make the tomato water, place the shallot, herbs, tomato and vinegars in a bowl and blend to a coarse purée using a hand blender (or use a regular blender or food processor). Season with the salt and marinate in the fridge overnight.To make the croûtons, preheat the oven to 240C/220C Fan/Gas 9. Heat the oil and butter in a large frying pan over a medium heat. When the butter begins to foam, toss in the thyme, garlic and bread cubes. Fry for 6 minutes, turning often, until nicely golden. Transfer to a baking tray and toast in the oven for 8–10 minutes until crisp. Transfer the croûtons to kitchen towels to drain. To make the hake, heat the oil in a large frying pan and pan-fry the fish, skin-side down, for 2 minutes. Turn the fish over and add the butter, garlic and basil. Baste the fish in the butter mixture and season with salt. Pan-fry for 1–2 minutes until cooked through. To make the salad, crack the almonds open with a small knife (rather than a nutcracker, which would break the nuts) and peel off the yellow outer skins. Place the tomatoes in a salad bowl and gently toss with the redcurrants, basil leaves and croûtons. Add the tomato water as desired, season with the fleur de sel and toss again. Sprinkle with the almonds and drizzle with oil.Delicately place the fish on top of the tomato salad or divide the salad and fish equally between four bowls and serve. To make the tomato water, place the shallot, herbs, tomato and vinegars in a bowl and blend to a coarse purée using a hand blender (or use a regular blender or food processor). Season with the salt and marinate in the fridge overnight. To make the tomato water, place the shallot, herbs, tomato and vinegars in a bowl and blend to a coarse purée using a hand blender (or use a regular blender or food processor). Season with the salt and marinate in the fridge overnight. To make the croûtons, preheat the oven to 240C/220C Fan/Gas 9. Heat the oil and butter in a large frying pan over a medium heat. When the butter begins to foam, toss in the thyme, garlic and bread cubes. Fry for 6 minutes, turning often, until nicely golden. Transfer to a baking tray and toast in the oven for 8–10 minutes until crisp. Transfer the croûtons to kitchen towels to drain. To make the croûtons, preheat the oven to 240C/220C Fan/Gas 9. Heat the oil and butter in a large frying pan over a medium heat. When the butter begins to foam, toss in the thyme, garlic and bread cubes. Fry for 6 minutes, turning often, until nicely golden. Transfer to a baking tray and toast in the oven for 8–10 minutes until crisp. Transfer the croûtons to kitchen towels to drain. To make the hake, heat the oil in a large frying pan and pan-fry the fish, skin-side down, for 2 minutes. Turn the fish over and add the butter, garlic and basil. Baste the fish in the butter mixture and season with salt. Pan-fry for 1–2 minutes until cooked through. To make the hake, heat the oil in a large frying pan and pan-fry the fish, skin-side down, for 2 minutes. Turn the fish over and add the butter, garlic and basil. Baste the fish in the butter mixture and season with salt. Pan-fry for 1–2 minutes until cooked through. To make the salad, crack the almonds open with a small knife (rather than a nutcracker, which would break the nuts) and peel off the yellow outer skins. To make the salad, crack the almonds open with a small knife (rather than a nutcracker, which would break the nuts) and peel off the yellow outer skins. Place the tomatoes in a salad bowl and gently toss with the redcurrants, basil leaves and croûtons. Add the tomato water as desired, season with the fleur de sel and toss again. Sprinkle with the almonds and drizzle with oil. Place the tomatoes in a salad bowl and gently toss with the redcurrants, basil leaves and croûtons. Add the tomato water as desired, season with the fleur de sel and toss again. Sprinkle with the almonds and drizzle with oil. Delicately place the fish on top of the tomato salad or divide the salad and fish equally between four bowls and serve. Delicately place the fish on top of the tomato salad or divide the salad and fish equally between four bowls and serve."
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} | e4d29554815fe7e95fb4c6fe5f3f5b111cfbda64141432f1fb99f21ba0652e02 | Battered cod with chips and homemade tomato ketchup recipe
An average of 5.0 out of 5 stars from 1 rating Cod in beer batter with chips and one-pan homemade ketchup. 250ml/9floz red wine vinegar1 bay leaf½ tsp ground coriander½ tsp ground cinnamon75g/3oz light soft brown sugar4 x 400g/14oz tinned tomatoes1 tsp salt1 tbsp English mustard powder1 garlic clove, crushedTabasco sauce, to taste2 tbsp tomato purée1-2 tbsp cornflour 250ml/9floz red wine vinegar 1 bay leaf ½ tsp ground coriander ½ tsp ground cinnamon 75g/3oz light soft brown sugar 4 x 400g/14oz tinned tomatoes 1 tsp salt 1 tbsp English mustard powder 1 garlic clove, crushed Tabasco sauce, to taste 2 tbsp tomato purée 1-2 tbsp cornflour 400g/14oz floury potatoes, peeled and cut into thick batons 6cm/2½in long and dried on kitchen paper15g/2/3oz fresh yeastpinch sugar200ml/7floz beer1 tsp cider vinegar200g/7oz plain flourpinch salt4 x 175g/6oz cod fillet, skinned and pin bones removed 400g/14oz floury potatoes, peeled and cut into thick batons 6cm/2½in long and dried on kitchen paper 15g/2/3oz fresh yeast pinch sugar 200ml/7floz beer 1 tsp cider vinegar 200g/7oz plain flour pinch salt 4 x 175g/6oz cod fillet, skinned and pin bones removed Method For the tomato ketchup, place the vinegar, bay leaf, spices and sugar in a heavy-based pan and bring to a simmer. Add the remaining ingredients and bring to the boil, stirring to prevent any sticking. Reduce the temperature and simmer, stirring frequently for 30 minutes - be careful the mix doesn’t catch and burn.Blend in a food processor or liquidizer and strain the sauce through a sieve.If you find the sauce too thin once cold, then simply re-boil and thicken with a little cornflour mixed to a paste with water, being careful not to make it to starchy and too thick. This will prevent the tomato water separating from the sauce.Heat a deep fat fryer to 170C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended). Place the potatoes into the fat fryer in batches and cook for 2-3 minutes until just tender but not coloured.Drain onto kitchen paper and turn up the fat fryer to 190C/375F.Sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour.and salt Leave to ferment – it is ready to use when the mixture starts to bubble. Dip the cod fillets into the batter and fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper. Keep warm on a tray in the oven if necessary.Place the semi cooked chips back into the fat fryer in batches and cook for another 2-3 minutes until golden-brown and crisp.To serve, pile the chips onto the plate and place the cod alongside. Serve with a dollop of tomato ketchup. For the tomato ketchup, place the vinegar, bay leaf, spices and sugar in a heavy-based pan and bring to a simmer. For the tomato ketchup, place the vinegar, bay leaf, spices and sugar in a heavy-based pan and bring to a simmer. Add the remaining ingredients and bring to the boil, stirring to prevent any sticking. Add the remaining ingredients and bring to the boil, stirring to prevent any sticking. Reduce the temperature and simmer, stirring frequently for 30 minutes - be careful the mix doesn’t catch and burn. Reduce the temperature and simmer, stirring frequently for 30 minutes - be careful the mix doesn’t catch and burn. Blend in a food processor or liquidizer and strain the sauce through a sieve. Blend in a food processor or liquidizer and strain the sauce through a sieve. If you find the sauce too thin once cold, then simply re-boil and thicken with a little cornflour mixed to a paste with water, being careful not to make it to starchy and too thick. This will prevent the tomato water separating from the sauce. If you find the sauce too thin once cold, then simply re-boil and thicken with a little cornflour mixed to a paste with water, being careful not to make it to starchy and too thick. This will prevent the tomato water separating from the sauce. Heat a deep fat fryer to 170C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended). Heat a deep fat fryer to 170C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended). Place the potatoes into the fat fryer in batches and cook for 2-3 minutes until just tender but not coloured. Place the potatoes into the fat fryer in batches and cook for 2-3 minutes until just tender but not coloured. Drain onto kitchen paper and turn up the fat fryer to 190C/375F. Drain onto kitchen paper and turn up the fat fryer to 190C/375F. Sprinkle the yeast and sugar into a mixing bowl. Sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour.and salt Pour over the beer and vinegar and whisk in the flour.and salt Leave to ferment – it is ready to use when the mixture starts to bubble. Leave to ferment – it is ready to use when the mixture starts to bubble. Dip the cod fillets into the batter and fry until golden-brown and cooked through – about 3-4 minutes. Dip the cod fillets into the batter and fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper. Remove with a slotted spoon and drain on kitchen paper. Keep warm on a tray in the oven if necessary. Keep warm on a tray in the oven if necessary. Place the semi cooked chips back into the fat fryer in batches and cook for another 2-3 minutes until golden-brown and crisp. Place the semi cooked chips back into the fat fryer in batches and cook for another 2-3 minutes until golden-brown and crisp. To serve, pile the chips onto the plate and place the cod alongside. Serve with a dollop of tomato ketchup. To serve, pile the chips onto the plate and place the cod alongside. Serve with a dollop of tomato ketchup. | {
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"title": "Battered cod with chips and homemade tomato ketchup recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Cod in beer batter with chips and one-pan homemade ketchup. 250ml/9floz red wine vinegar1 bay leaf½ tsp ground coriander½ tsp ground cinnamon75g/3oz light soft brown sugar4 x 400g/14oz tinned tomatoes1 tsp salt1 tbsp English mustard powder1 garlic clove, crushedTabasco sauce, to taste2 tbsp tomato purée1-2 tbsp cornflour 250ml/9floz red wine vinegar 1 bay leaf ½ tsp ground coriander ½ tsp ground cinnamon 75g/3oz light soft brown sugar 4 x 400g/14oz tinned tomatoes 1 tsp salt 1 tbsp English mustard powder 1 garlic clove, crushed Tabasco sauce, to taste 2 tbsp tomato purée 1-2 tbsp cornflour 400g/14oz floury potatoes, peeled and cut into thick batons 6cm/2½in long and dried on kitchen paper15g/2/3oz fresh yeastpinch sugar200ml/7floz beer1 tsp cider vinegar200g/7oz plain flourpinch salt4 x 175g/6oz cod fillet, skinned and pin bones removed 400g/14oz floury potatoes, peeled and cut into thick batons 6cm/2½in long and dried on kitchen paper 15g/2/3oz fresh yeast pinch sugar 200ml/7floz beer 1 tsp cider vinegar 200g/7oz plain flour pinch salt 4 x 175g/6oz cod fillet, skinned and pin bones removed Method For the tomato ketchup, place the vinegar, bay leaf, spices and sugar in a heavy-based pan and bring to a simmer. Add the remaining ingredients and bring to the boil, stirring to prevent any sticking. Reduce the temperature and simmer, stirring frequently for 30 minutes - be careful the mix doesn’t catch and burn.Blend in a food processor or liquidizer and strain the sauce through a sieve.If you find the sauce too thin once cold, then simply re-boil and thicken with a little cornflour mixed to a paste with water, being careful not to make it to starchy and too thick. This will prevent the tomato water separating from the sauce.Heat a deep fat fryer to 170C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended). Place the potatoes into the fat fryer in batches and cook for 2-3 minutes until just tender but not coloured.Drain onto kitchen paper and turn up the fat fryer to 190C/375F.Sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour.and salt Leave to ferment – it is ready to use when the mixture starts to bubble. Dip the cod fillets into the batter and fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper. Keep warm on a tray in the oven if necessary.Place the semi cooked chips back into the fat fryer in batches and cook for another 2-3 minutes until golden-brown and crisp.To serve, pile the chips onto the plate and place the cod alongside. Serve with a dollop of tomato ketchup. For the tomato ketchup, place the vinegar, bay leaf, spices and sugar in a heavy-based pan and bring to a simmer. For the tomato ketchup, place the vinegar, bay leaf, spices and sugar in a heavy-based pan and bring to a simmer. Add the remaining ingredients and bring to the boil, stirring to prevent any sticking. Add the remaining ingredients and bring to the boil, stirring to prevent any sticking. Reduce the temperature and simmer, stirring frequently for 30 minutes - be careful the mix doesn’t catch and burn. Reduce the temperature and simmer, stirring frequently for 30 minutes - be careful the mix doesn’t catch and burn. Blend in a food processor or liquidizer and strain the sauce through a sieve. Blend in a food processor or liquidizer and strain the sauce through a sieve. If you find the sauce too thin once cold, then simply re-boil and thicken with a little cornflour mixed to a paste with water, being careful not to make it to starchy and too thick. This will prevent the tomato water separating from the sauce. If you find the sauce too thin once cold, then simply re-boil and thicken with a little cornflour mixed to a paste with water, being careful not to make it to starchy and too thick. This will prevent the tomato water separating from the sauce. Heat a deep fat fryer to 170C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended). Heat a deep fat fryer to 170C/350F (CAUTION: hot oil can be dangerous. Do not leave unattended). Place the potatoes into the fat fryer in batches and cook for 2-3 minutes until just tender but not coloured. Place the potatoes into the fat fryer in batches and cook for 2-3 minutes until just tender but not coloured. Drain onto kitchen paper and turn up the fat fryer to 190C/375F. Drain onto kitchen paper and turn up the fat fryer to 190C/375F. Sprinkle the yeast and sugar into a mixing bowl. Sprinkle the yeast and sugar into a mixing bowl. Pour over the beer and vinegar and whisk in the flour.and salt Pour over the beer and vinegar and whisk in the flour.and salt Leave to ferment – it is ready to use when the mixture starts to bubble. Leave to ferment – it is ready to use when the mixture starts to bubble. Dip the cod fillets into the batter and fry until golden-brown and cooked through – about 3-4 minutes. Dip the cod fillets into the batter and fry until golden-brown and cooked through – about 3-4 minutes. Remove with a slotted spoon and drain on kitchen paper. Remove with a slotted spoon and drain on kitchen paper. Keep warm on a tray in the oven if necessary. Keep warm on a tray in the oven if necessary. Place the semi cooked chips back into the fat fryer in batches and cook for another 2-3 minutes until golden-brown and crisp. Place the semi cooked chips back into the fat fryer in batches and cook for another 2-3 minutes until golden-brown and crisp. To serve, pile the chips onto the plate and place the cod alongside. Serve with a dollop of tomato ketchup. To serve, pile the chips onto the plate and place the cod alongside. Serve with a dollop of tomato ketchup."
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} | 5b1dfcd70ae2e825f9d5c8c99d08b4bd4441af91e677cda1bb0b76a3be07013d | Crab spaghetti in a tomato and caper sauce recipe
An average of 5.0 out of 5 stars from 1 rating Light tomato sauce perfectly balances the flavour of the rich crab meat. 100g/3½oz pancetta1 tbsp extra virgin olive oil2 garlic cloves, crushed10 vine-ripened tomatoes, chopped1 x 400g/14oz tin chopped tomatoes 250ml/9fl oz fish stock1 red onion, left whole, peeled and trimmed½ fresh green chilli, deseeded and choppedpinch saffron½ tsp sugar500g/1lb 2oz dried spaghetti600g/1lb 5oz mixed cooked brown and white crab meathandful chopped fresh parsley3 tsp capers, rinsed and choppedknob of buttersalt and freshly ground black pepper 100g/3½oz pancetta 1 tbsp extra virgin olive oil 2 garlic cloves, crushed 10 vine-ripened tomatoes, chopped 1 x 400g/14oz tin chopped tomatoes 250ml/9fl oz fish stock 1 red onion, left whole, peeled and trimmed ½ fresh green chilli, deseeded and chopped pinch saffron ½ tsp sugar 500g/1lb 2oz dried spaghetti 600g/1lb 5oz mixed cooked brown and white crab meat handful chopped fresh parsley 3 tsp capers, rinsed and chopped knob of butter salt and freshly ground black pepper Method Fry the pancetta in a large lidded saucepan over a medium heat for 5 minutes. Reduce the heat and add the olive oil and garlic and cook gently for 2 minutes. Add the fresh tomatoes, tinned tomatoes and fish stock and simmer for 5 minutes. Add the whole onion, chilli, saffron and sugar and simmer gently for 10 minutes with the lid on.Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Stir the crab meat into the tomato sauce and simmer for 2 minutes. Add the parsley and capers and cook for a further 2 minutes. Remove the whole onion and discard. Drain the spaghetti and add to the tomato sauce along with a knob of butter. Stir well to coat the spaghetti with the sauce, transfer to platter and serve. Fry the pancetta in a large lidded saucepan over a medium heat for 5 minutes. Reduce the heat and add the olive oil and garlic and cook gently for 2 minutes. Add the fresh tomatoes, tinned tomatoes and fish stock and simmer for 5 minutes. Add the whole onion, chilli, saffron and sugar and simmer gently for 10 minutes with the lid on. Fry the pancetta in a large lidded saucepan over a medium heat for 5 minutes. Reduce the heat and add the olive oil and garlic and cook gently for 2 minutes. Add the fresh tomatoes, tinned tomatoes and fish stock and simmer for 5 minutes. Add the whole onion, chilli, saffron and sugar and simmer gently for 10 minutes with the lid on. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Stir the crab meat into the tomato sauce and simmer for 2 minutes. Add the parsley and capers and cook for a further 2 minutes. Remove the whole onion and discard. Stir the crab meat into the tomato sauce and simmer for 2 minutes. Add the parsley and capers and cook for a further 2 minutes. Remove the whole onion and discard. Drain the spaghetti and add to the tomato sauce along with a knob of butter. Stir well to coat the spaghetti with the sauce, transfer to platter and serve. Drain the spaghetti and add to the tomato sauce along with a knob of butter. Stir well to coat the spaghetti with the sauce, transfer to platter and serve. Recipe tips You could use a whole fresh crab if you prefer. Add the whole crab to the tomato sauce before adding the capers and parsley and cook for 10 minutes with the lid on. Serve the whole crab and spaghetti separately. | {
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"title": "Crab spaghetti in a tomato and caper sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Light tomato sauce perfectly balances the flavour of the rich crab meat. 100g/3½oz pancetta1 tbsp extra virgin olive oil2 garlic cloves, crushed10 vine-ripened tomatoes, chopped1 x 400g/14oz tin chopped tomatoes 250ml/9fl oz fish stock1 red onion, left whole, peeled and trimmed½ fresh green chilli, deseeded and choppedpinch saffron½ tsp sugar500g/1lb 2oz dried spaghetti600g/1lb 5oz mixed cooked brown and white crab meathandful chopped fresh parsley3 tsp capers, rinsed and choppedknob of buttersalt and freshly ground black pepper 100g/3½oz pancetta 1 tbsp extra virgin olive oil 2 garlic cloves, crushed 10 vine-ripened tomatoes, chopped 1 x 400g/14oz tin chopped tomatoes 250ml/9fl oz fish stock 1 red onion, left whole, peeled and trimmed ½ fresh green chilli, deseeded and chopped pinch saffron ½ tsp sugar 500g/1lb 2oz dried spaghetti 600g/1lb 5oz mixed cooked brown and white crab meat handful chopped fresh parsley 3 tsp capers, rinsed and chopped knob of butter salt and freshly ground black pepper Method Fry the pancetta in a large lidded saucepan over a medium heat for 5 minutes. Reduce the heat and add the olive oil and garlic and cook gently for 2 minutes. Add the fresh tomatoes, tinned tomatoes and fish stock and simmer for 5 minutes. Add the whole onion, chilli, saffron and sugar and simmer gently for 10 minutes with the lid on.Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Stir the crab meat into the tomato sauce and simmer for 2 minutes. Add the parsley and capers and cook for a further 2 minutes. Remove the whole onion and discard. Drain the spaghetti and add to the tomato sauce along with a knob of butter. Stir well to coat the spaghetti with the sauce, transfer to platter and serve. Fry the pancetta in a large lidded saucepan over a medium heat for 5 minutes. Reduce the heat and add the olive oil and garlic and cook gently for 2 minutes. Add the fresh tomatoes, tinned tomatoes and fish stock and simmer for 5 minutes. Add the whole onion, chilli, saffron and sugar and simmer gently for 10 minutes with the lid on. Fry the pancetta in a large lidded saucepan over a medium heat for 5 minutes. Reduce the heat and add the olive oil and garlic and cook gently for 2 minutes. Add the fresh tomatoes, tinned tomatoes and fish stock and simmer for 5 minutes. Add the whole onion, chilli, saffron and sugar and simmer gently for 10 minutes with the lid on. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Stir the crab meat into the tomato sauce and simmer for 2 minutes. Add the parsley and capers and cook for a further 2 minutes. Remove the whole onion and discard. Stir the crab meat into the tomato sauce and simmer for 2 minutes. Add the parsley and capers and cook for a further 2 minutes. Remove the whole onion and discard. Drain the spaghetti and add to the tomato sauce along with a knob of butter. Stir well to coat the spaghetti with the sauce, transfer to platter and serve. Drain the spaghetti and add to the tomato sauce along with a knob of butter. Stir well to coat the spaghetti with the sauce, transfer to platter and serve. Recipe tips You could use a whole fresh crab if you prefer. Add the whole crab to the tomato sauce before adding the capers and parsley and cook for 10 minutes with the lid on. Serve the whole crab and spaghetti separately."
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} | b1c39c46e92c110ea7d0e19b4d52bb4900fb0a22022cc22b66ca99cea861aaaf | Tomato confit with steamed courgette flowers, fried tomatoes and basil sauce recipe
An average of 5.0 out of 5 stars from 1 rating A delicious way to make the most of British seasonal produce, right down to courgette flowers. 8 plum tomatoes, halved1 orange, zest only2 tbsp finely chopped basil stalks and leaves250ml/3½fl oz olive oil4 garlic cloves, finely chopped1 unwaxed lemon, zest onlysalt and freshly ground black pepper 8 plum tomatoes, halved 1 orange, zest only 2 tbsp finely chopped basil stalks and leaves 250ml/3½fl oz olive oil 4 garlic cloves, finely chopped 1 unwaxed lemon, zest only salt and freshly ground black pepper 1 tbsp green olives, pitted and chopped 100g/3½oz goats' cheese1 tsp chopped basil50g/1¾oz Parmesan, grated 2 small courgette flowers 1 tbsp green olives, pitted and chopped 100g/3½oz goats' cheese 1 tsp chopped basil 50g/1¾oz Parmesan, grated 2 small courgette flowers 1 bunch basil 30g/1oz Parmesan, finely grated3 tbsp pine nuts 1 garlic clove150ml/5fl oz olive oil1 tbsp self-raising flour1 tbsp polenta1 tsp cayenne pepper 1 free-range egg, beaten 1 green tomato, sliced 1 bunch basil 30g/1oz Parmesan, finely grated 3 tbsp pine nuts 1 garlic clove 150ml/5fl oz olive oil 1 tbsp self-raising flour 1 tbsp polenta 1 tsp cayenne pepper 1 free-range egg, beaten 1 green tomato, sliced handful green cherry tomatoes, quartereddrizzle olive oildrizzle sherry vinegarbaby basil leaves handful green cherry tomatoes, quartered drizzle olive oil drizzle sherry vinegar baby basil leaves Method Preheat the oven to 120C/100C Fan/Gas ½.To make the tomato confit, place the plum tomatoes on a roasting tray with the rest of the ingredients. Mix well and season with salt and pepper. Roast for 4 hours, or until soft. Meanwhile, to make the steamed courgette flowers, mix the olives with the goats' cheese, basil and Parmesan. Season with salt and pepper and stuff the courgette flowers. Twist the tips to contain the stuffing and steam for 6 minutes. To make the fried tomatoes with basil sauce, in a food processor, blend the basil, Parmesan, pine nuts and garlic with 100ml/3½fl oz of olive oil to form a sauce. Place the self-raising flour, polenta and cayenne pepper into a small bowl and mix well. Put the beaten egg in a separate bowl. Dip each slice of tomato in the egg, coating well, then dip into the flour and polenta mixture, turning to coat. Heat the remaining olive oil in a large frying pan over a medium heat and fry the tomato slices for a few minutes on each side. To serve, mix the halved cherry tomatoes with a little olive oil and sherry vinegar, spoon a few confit tomatoes onto each plate, add a steamed flower and a few fried tomato slices. Drizzle with the basil sauce and scatter over some baby basil leaves. Preheat the oven to 120C/100C Fan/Gas ½. Preheat the oven to 120C/100C Fan/Gas ½. To make the tomato confit, place the plum tomatoes on a roasting tray with the rest of the ingredients. Mix well and season with salt and pepper. Roast for 4 hours, or until soft. To make the tomato confit, place the plum tomatoes on a roasting tray with the rest of the ingredients. Mix well and season with salt and pepper. Roast for 4 hours, or until soft. Meanwhile, to make the steamed courgette flowers, mix the olives with the goats' cheese, basil and Parmesan. Season with salt and pepper and stuff the courgette flowers. Twist the tips to contain the stuffing and steam for 6 minutes. Meanwhile, to make the steamed courgette flowers, mix the olives with the goats' cheese, basil and Parmesan. Season with salt and pepper and stuff the courgette flowers. Twist the tips to contain the stuffing and steam for 6 minutes. To make the fried tomatoes with basil sauce, in a food processor, blend the basil, Parmesan, pine nuts and garlic with 100ml/3½fl oz of olive oil to form a sauce. To make the fried tomatoes with basil sauce, in a food processor, blend the basil, Parmesan, pine nuts and garlic with 100ml/3½fl oz of olive oil to form a sauce. Place the self-raising flour, polenta and cayenne pepper into a small bowl and mix well. Put the beaten egg in a separate bowl. Place the self-raising flour, polenta and cayenne pepper into a small bowl and mix well. Put the beaten egg in a separate bowl. Dip each slice of tomato in the egg, coating well, then dip into the flour and polenta mixture, turning to coat. Dip each slice of tomato in the egg, coating well, then dip into the flour and polenta mixture, turning to coat. Heat the remaining olive oil in a large frying pan over a medium heat and fry the tomato slices for a few minutes on each side. Heat the remaining olive oil in a large frying pan over a medium heat and fry the tomato slices for a few minutes on each side. To serve, mix the halved cherry tomatoes with a little olive oil and sherry vinegar, spoon a few confit tomatoes onto each plate, add a steamed flower and a few fried tomato slices. Drizzle with the basil sauce and scatter over some baby basil leaves. To serve, mix the halved cherry tomatoes with a little olive oil and sherry vinegar, spoon a few confit tomatoes onto each plate, add a steamed flower and a few fried tomato slices. Drizzle with the basil sauce and scatter over some baby basil leaves. | {
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"title": "Tomato confit with steamed courgette flowers, fried tomatoes and basil sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A delicious way to make the most of British seasonal produce, right down to courgette flowers. 8 plum tomatoes, halved1 orange, zest only2 tbsp finely chopped basil stalks and leaves250ml/3½fl oz olive oil4 garlic cloves, finely chopped1 unwaxed lemon, zest onlysalt and freshly ground black pepper 8 plum tomatoes, halved 1 orange, zest only 2 tbsp finely chopped basil stalks and leaves 250ml/3½fl oz olive oil 4 garlic cloves, finely chopped 1 unwaxed lemon, zest only salt and freshly ground black pepper 1 tbsp green olives, pitted and chopped 100g/3½oz goats' cheese1 tsp chopped basil50g/1¾oz Parmesan, grated 2 small courgette flowers 1 tbsp green olives, pitted and chopped 100g/3½oz goats' cheese 1 tsp chopped basil 50g/1¾oz Parmesan, grated 2 small courgette flowers 1 bunch basil 30g/1oz Parmesan, finely grated3 tbsp pine nuts 1 garlic clove150ml/5fl oz olive oil1 tbsp self-raising flour1 tbsp polenta1 tsp cayenne pepper 1 free-range egg, beaten 1 green tomato, sliced 1 bunch basil 30g/1oz Parmesan, finely grated 3 tbsp pine nuts 1 garlic clove 150ml/5fl oz olive oil 1 tbsp self-raising flour 1 tbsp polenta 1 tsp cayenne pepper 1 free-range egg, beaten 1 green tomato, sliced handful green cherry tomatoes, quartereddrizzle olive oildrizzle sherry vinegarbaby basil leaves handful green cherry tomatoes, quartered drizzle olive oil drizzle sherry vinegar baby basil leaves Method Preheat the oven to 120C/100C Fan/Gas ½.To make the tomato confit, place the plum tomatoes on a roasting tray with the rest of the ingredients. Mix well and season with salt and pepper. Roast for 4 hours, or until soft. Meanwhile, to make the steamed courgette flowers, mix the olives with the goats' cheese, basil and Parmesan. Season with salt and pepper and stuff the courgette flowers. Twist the tips to contain the stuffing and steam for 6 minutes. To make the fried tomatoes with basil sauce, in a food processor, blend the basil, Parmesan, pine nuts and garlic with 100ml/3½fl oz of olive oil to form a sauce. Place the self-raising flour, polenta and cayenne pepper into a small bowl and mix well. Put the beaten egg in a separate bowl. Dip each slice of tomato in the egg, coating well, then dip into the flour and polenta mixture, turning to coat. Heat the remaining olive oil in a large frying pan over a medium heat and fry the tomato slices for a few minutes on each side. To serve, mix the halved cherry tomatoes with a little olive oil and sherry vinegar, spoon a few confit tomatoes onto each plate, add a steamed flower and a few fried tomato slices. Drizzle with the basil sauce and scatter over some baby basil leaves. Preheat the oven to 120C/100C Fan/Gas ½. Preheat the oven to 120C/100C Fan/Gas ½. To make the tomato confit, place the plum tomatoes on a roasting tray with the rest of the ingredients. Mix well and season with salt and pepper. Roast for 4 hours, or until soft. To make the tomato confit, place the plum tomatoes on a roasting tray with the rest of the ingredients. Mix well and season with salt and pepper. Roast for 4 hours, or until soft. Meanwhile, to make the steamed courgette flowers, mix the olives with the goats' cheese, basil and Parmesan. Season with salt and pepper and stuff the courgette flowers. Twist the tips to contain the stuffing and steam for 6 minutes. Meanwhile, to make the steamed courgette flowers, mix the olives with the goats' cheese, basil and Parmesan. Season with salt and pepper and stuff the courgette flowers. Twist the tips to contain the stuffing and steam for 6 minutes. To make the fried tomatoes with basil sauce, in a food processor, blend the basil, Parmesan, pine nuts and garlic with 100ml/3½fl oz of olive oil to form a sauce. To make the fried tomatoes with basil sauce, in a food processor, blend the basil, Parmesan, pine nuts and garlic with 100ml/3½fl oz of olive oil to form a sauce. Place the self-raising flour, polenta and cayenne pepper into a small bowl and mix well. Put the beaten egg in a separate bowl. Place the self-raising flour, polenta and cayenne pepper into a small bowl and mix well. Put the beaten egg in a separate bowl. Dip each slice of tomato in the egg, coating well, then dip into the flour and polenta mixture, turning to coat. Dip each slice of tomato in the egg, coating well, then dip into the flour and polenta mixture, turning to coat. Heat the remaining olive oil in a large frying pan over a medium heat and fry the tomato slices for a few minutes on each side. Heat the remaining olive oil in a large frying pan over a medium heat and fry the tomato slices for a few minutes on each side. To serve, mix the halved cherry tomatoes with a little olive oil and sherry vinegar, spoon a few confit tomatoes onto each plate, add a steamed flower and a few fried tomato slices. Drizzle with the basil sauce and scatter over some baby basil leaves. To serve, mix the halved cherry tomatoes with a little olive oil and sherry vinegar, spoon a few confit tomatoes onto each plate, add a steamed flower and a few fried tomato slices. Drizzle with the basil sauce and scatter over some baby basil leaves."
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} | b3b4645d0412e299192d26f550dcba9648a49da449dd15f4853eb4267beb07fe | Fried cheese pizza with chilli tomato sauce recipe
An average of 5.0 out of 5 stars from 4 ratings Take pizza to the next level by folding it in half and frying until crisp and golden. Expect plenty of oozy cheese, perfect for dipping into a spicy tomato sauce. 400g/14oz strong flour, plus extra for dusting25g/1oz fresh yeast 1 tsp salt 400g/14oz strong flour, plus extra for dusting 25g/1oz fresh yeast 1 tsp salt olive oil, for frying1 onion, diced3 garlic cloves, minced1 bay leaf ½ tsp chilli flakes 1-2 red chillies, chopped1 tbsp tomato purée splash red wine vinegar splash balsamic vinegar 1 x 400g tin cherry tomatoes 1 bunch basilfreshly ground black pepper olive oil, for frying 1 onion, diced 3 garlic cloves, minced 1 bay leaf ½ tsp chilli flakes 1-2 red chillies, chopped 1 tbsp tomato purée splash red wine vinegar splash balsamic vinegar 1 x 400g tin cherry tomatoes 1 bunch basil freshly ground black pepper 2 tbsp olive oil2 onions, sliced thinly100g/3½oz cooked artichoke hearts, sliced1 ball smoked mozzarella 2 tbsp ricotta 2 tbsp mascarpone 50g/1¾oz diced fontina cheese 2 tsp fresh oregano neutral oil, for frying 2 tbsp olive oil 2 onions, sliced thinly 100g/3½oz cooked artichoke hearts, sliced 1 ball smoked mozzarella 2 tbsp ricotta 2 tbsp mascarpone 50g/1¾oz diced fontina cheese 2 tsp fresh oregano neutral oil, for frying 50g/1¾oz Parmesan, grated 50g/1¾oz Parmesan, grated Method To make the dough, tip the flour, yeast and salt into a bowl and pour in 250ml/9fl oz water. Mix well to form a dough. Knead on a floured surface for 10 minutes. Form into a ball, put into a clean bowl and leave to prove for at least 1 hour.To make the sauce, heat the olive oil in a pan and fry the onions, garlic, bay, chilli flakes and red chillies until soft. Stir in the tomato purée, then both the vinegars. Tip in the cherry tomatoes and simmer until thick.Push the sauce through a sieve back into the pan to make it super smooth. Taste, season and finish with the torn basil. Keep warm.To make the caramelised onions for the filling, heat the olive oil in a pan and add the onions. Fry gently for 30–40 minutes until soft, sweet and sticky.To finish the pizza, roll the risen dough into a large, thin round on a floured surface. Top with the caramelised onions and remaining filling ingredients. Fold the pizza in half and crimp the edges to seal, like a calzone. Heat some oil in a large frying pan and shallow fry the pizza on each side until crisp and golden. Or, fill a deep-fat fryer with oil and heat to 180C. Deep fry for 3–4 minutes until crisp and golden. CAUTION: Hot oil can be dangerous. Do not leave unattended.Sprinkle the fried pizza with the Parmesan and serve with the chilli tomato sauce alongside. To make the dough, tip the flour, yeast and salt into a bowl and pour in 250ml/9fl oz water. Mix well to form a dough. Knead on a floured surface for 10 minutes. Form into a ball, put into a clean bowl and leave to prove for at least 1 hour. To make the dough, tip the flour, yeast and salt into a bowl and pour in 250ml/9fl oz water. Mix well to form a dough. Knead on a floured surface for 10 minutes. Form into a ball, put into a clean bowl and leave to prove for at least 1 hour. To make the sauce, heat the olive oil in a pan and fry the onions, garlic, bay, chilli flakes and red chillies until soft. Stir in the tomato purée, then both the vinegars. Tip in the cherry tomatoes and simmer until thick. To make the sauce, heat the olive oil in a pan and fry the onions, garlic, bay, chilli flakes and red chillies until soft. Stir in the tomato purée, then both the vinegars. Tip in the cherry tomatoes and simmer until thick. Push the sauce through a sieve back into the pan to make it super smooth. Taste, season and finish with the torn basil. Keep warm. Push the sauce through a sieve back into the pan to make it super smooth. Taste, season and finish with the torn basil. Keep warm. To make the caramelised onions for the filling, heat the olive oil in a pan and add the onions. Fry gently for 30–40 minutes until soft, sweet and sticky. To make the caramelised onions for the filling, heat the olive oil in a pan and add the onions. Fry gently for 30–40 minutes until soft, sweet and sticky. To finish the pizza, roll the risen dough into a large, thin round on a floured surface. Top with the caramelised onions and remaining filling ingredients. Fold the pizza in half and crimp the edges to seal, like a calzone. To finish the pizza, roll the risen dough into a large, thin round on a floured surface. Top with the caramelised onions and remaining filling ingredients. Fold the pizza in half and crimp the edges to seal, like a calzone. Heat some oil in a large frying pan and shallow fry the pizza on each side until crisp and golden. Or, fill a deep-fat fryer with oil and heat to 180C. Deep fry for 3–4 minutes until crisp and golden. CAUTION: Hot oil can be dangerous. Do not leave unattended. Heat some oil in a large frying pan and shallow fry the pizza on each side until crisp and golden. Or, fill a deep-fat fryer with oil and heat to 180C. Deep fry for 3–4 minutes until crisp and golden. CAUTION: Hot oil can be dangerous. Do not leave unattended. Sprinkle the fried pizza with the Parmesan and serve with the chilli tomato sauce alongside. Sprinkle the fried pizza with the Parmesan and serve with the chilli tomato sauce alongside. | {
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"title": "Fried cheese pizza with chilli tomato sauce recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Take pizza to the next level by folding it in half and frying until crisp and golden. Expect plenty of oozy cheese, perfect for dipping into a spicy tomato sauce. 400g/14oz strong flour, plus extra for dusting25g/1oz fresh yeast 1 tsp salt 400g/14oz strong flour, plus extra for dusting 25g/1oz fresh yeast 1 tsp salt olive oil, for frying1 onion, diced3 garlic cloves, minced1 bay leaf ½ tsp chilli flakes 1-2 red chillies, chopped1 tbsp tomato purée splash red wine vinegar splash balsamic vinegar 1 x 400g tin cherry tomatoes 1 bunch basilfreshly ground black pepper olive oil, for frying 1 onion, diced 3 garlic cloves, minced 1 bay leaf ½ tsp chilli flakes 1-2 red chillies, chopped 1 tbsp tomato purée splash red wine vinegar splash balsamic vinegar 1 x 400g tin cherry tomatoes 1 bunch basil freshly ground black pepper 2 tbsp olive oil2 onions, sliced thinly100g/3½oz cooked artichoke hearts, sliced1 ball smoked mozzarella 2 tbsp ricotta 2 tbsp mascarpone 50g/1¾oz diced fontina cheese 2 tsp fresh oregano neutral oil, for frying 2 tbsp olive oil 2 onions, sliced thinly 100g/3½oz cooked artichoke hearts, sliced 1 ball smoked mozzarella 2 tbsp ricotta 2 tbsp mascarpone 50g/1¾oz diced fontina cheese 2 tsp fresh oregano neutral oil, for frying 50g/1¾oz Parmesan, grated 50g/1¾oz Parmesan, grated Method To make the dough, tip the flour, yeast and salt into a bowl and pour in 250ml/9fl oz water. Mix well to form a dough. Knead on a floured surface for 10 minutes. Form into a ball, put into a clean bowl and leave to prove for at least 1 hour.To make the sauce, heat the olive oil in a pan and fry the onions, garlic, bay, chilli flakes and red chillies until soft. Stir in the tomato purée, then both the vinegars. Tip in the cherry tomatoes and simmer until thick.Push the sauce through a sieve back into the pan to make it super smooth. Taste, season and finish with the torn basil. Keep warm.To make the caramelised onions for the filling, heat the olive oil in a pan and add the onions. Fry gently for 30–40 minutes until soft, sweet and sticky.To finish the pizza, roll the risen dough into a large, thin round on a floured surface. Top with the caramelised onions and remaining filling ingredients. Fold the pizza in half and crimp the edges to seal, like a calzone. Heat some oil in a large frying pan and shallow fry the pizza on each side until crisp and golden. Or, fill a deep-fat fryer with oil and heat to 180C. Deep fry for 3–4 minutes until crisp and golden. CAUTION: Hot oil can be dangerous. Do not leave unattended.Sprinkle the fried pizza with the Parmesan and serve with the chilli tomato sauce alongside. To make the dough, tip the flour, yeast and salt into a bowl and pour in 250ml/9fl oz water. Mix well to form a dough. Knead on a floured surface for 10 minutes. Form into a ball, put into a clean bowl and leave to prove for at least 1 hour. To make the dough, tip the flour, yeast and salt into a bowl and pour in 250ml/9fl oz water. Mix well to form a dough. Knead on a floured surface for 10 minutes. Form into a ball, put into a clean bowl and leave to prove for at least 1 hour. To make the sauce, heat the olive oil in a pan and fry the onions, garlic, bay, chilli flakes and red chillies until soft. Stir in the tomato purée, then both the vinegars. Tip in the cherry tomatoes and simmer until thick. To make the sauce, heat the olive oil in a pan and fry the onions, garlic, bay, chilli flakes and red chillies until soft. Stir in the tomato purée, then both the vinegars. Tip in the cherry tomatoes and simmer until thick. Push the sauce through a sieve back into the pan to make it super smooth. Taste, season and finish with the torn basil. Keep warm. Push the sauce through a sieve back into the pan to make it super smooth. Taste, season and finish with the torn basil. Keep warm. To make the caramelised onions for the filling, heat the olive oil in a pan and add the onions. Fry gently for 30–40 minutes until soft, sweet and sticky. To make the caramelised onions for the filling, heat the olive oil in a pan and add the onions. Fry gently for 30–40 minutes until soft, sweet and sticky. To finish the pizza, roll the risen dough into a large, thin round on a floured surface. Top with the caramelised onions and remaining filling ingredients. Fold the pizza in half and crimp the edges to seal, like a calzone. To finish the pizza, roll the risen dough into a large, thin round on a floured surface. Top with the caramelised onions and remaining filling ingredients. Fold the pizza in half and crimp the edges to seal, like a calzone. Heat some oil in a large frying pan and shallow fry the pizza on each side until crisp and golden. Or, fill a deep-fat fryer with oil and heat to 180C. Deep fry for 3–4 minutes until crisp and golden. CAUTION: Hot oil can be dangerous. Do not leave unattended. Heat some oil in a large frying pan and shallow fry the pizza on each side until crisp and golden. Or, fill a deep-fat fryer with oil and heat to 180C. Deep fry for 3–4 minutes until crisp and golden. CAUTION: Hot oil can be dangerous. Do not leave unattended. Sprinkle the fried pizza with the Parmesan and serve with the chilli tomato sauce alongside. Sprinkle the fried pizza with the Parmesan and serve with the chilli tomato sauce alongside."
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} | 5f72b2bb7c5ee3bd526ca4ca07c5f403adab360782840a72052006d27c9596c2 | Beef tacos recipe
An average of 4.5 out of 5 stars from 4 ratings Homemade tacos and spiced beef are complemented perfectly by creamy soured cream and tangy pico de gallo. 250g/9oz plain flour, plus extra for dusting1 tsp salt5 tbsp butter, at room temperature5 tbsp lard, at room temperature160ml/5½fl oz warm water 250g/9oz plain flour, plus extra for dusting 1 tsp salt 5 tbsp butter, at room temperature 5 tbsp lard, at room temperature 160ml/5½fl oz warm water 2 tbsp vegetable oil500g/1lb 2oz beef mince1 tsp ground cumin2 tsp dried oregano1 tbsp chipotle chilli flakes1 tsp smoked paprika3 garlic cloves, crushed2 tbsp chopped fresh coriander stalks2 tbsp ancho chilli paste250ml/9fl oz beef stocksalt and freshly ground black pepper 2 tbsp vegetable oil 500g/1lb 2oz beef mince 1 tsp ground cumin 2 tsp dried oregano 1 tbsp chipotle chilli flakes 1 tsp smoked paprika 3 garlic cloves, crushed 2 tbsp chopped fresh coriander stalks 2 tbsp ancho chilli paste 250ml/9fl oz beef stock salt and freshly ground black pepper 1 beef tomato, finely chopped1 avocado, peeled, stone removed and finely chopped1 shallot, peeled and finely chopped1 lime, juice only1 green chilli, very finely chopped1 tsp chopped fresh oregano 1 beef tomato, finely chopped 1 avocado, peeled, stone removed and finely chopped 1 shallot, peeled and finely chopped 1 lime, juice only 1 green chilli, very finely chopped 1 tsp chopped fresh oregano 4 tbsp soured cream1 tbsp chopped fresh coriander 4 tbsp soured cream 1 tbsp chopped fresh coriander pickled red onionspickled red and green chillies, chopped2 tbsp sliced jalapenos50g/1¾oz cheddar, grated pickled red onions pickled red and green chillies, chopped 2 tbsp sliced jalapenos 50g/1¾oz cheddar, grated Method To make the tacos, blend the flour, salt and fat together in a food processor until it forms a breadcrumb texture. Slowly add the warm water to bind. Knead well, then place in a bowl and cover. Leave to rest for 30 minutes.To make the beef, heat the oil in a sauté pan on a medium heat. Add the beef mince and brown for around 15 minutes.Add the spices, garlic, coriander stalks and chilli paste and cook for another minute. Pour in the stock and simmer gently for 10–15 minutes. Season with salt and pepper, set aside and keep warm. To make the pico de gallo, mix all of the ingredients together in a bowl. Set aside. To make the soured cream, mix the ingredients together in a small bowl. Set aside. Form the taco mixture into 8 small balls and press each ball into a taco press. Alternatively use a rolling pin – roll each ball to a very thin 20cm/8in circle on a lightly dusted surface. Heat a dry frying pan on a medium heat and cook the tacos for 1–2 minutes on each side.To serve, place the tacos on plates and top with the beef, pico de gallo, sour cream, pickled onion, chillies, jalapenos and the grated cheddar. To make the tacos, blend the flour, salt and fat together in a food processor until it forms a breadcrumb texture. To make the tacos, blend the flour, salt and fat together in a food processor until it forms a breadcrumb texture. Slowly add the warm water to bind. Knead well, then place in a bowl and cover. Leave to rest for 30 minutes. Slowly add the warm water to bind. Knead well, then place in a bowl and cover. Leave to rest for 30 minutes. To make the beef, heat the oil in a sauté pan on a medium heat. Add the beef mince and brown for around 15 minutes. To make the beef, heat the oil in a sauté pan on a medium heat. Add the beef mince and brown for around 15 minutes. Add the spices, garlic, coriander stalks and chilli paste and cook for another minute. Add the spices, garlic, coriander stalks and chilli paste and cook for another minute. Pour in the stock and simmer gently for 10–15 minutes. Season with salt and pepper, set aside and keep warm. Pour in the stock and simmer gently for 10–15 minutes. Season with salt and pepper, set aside and keep warm. To make the pico de gallo, mix all of the ingredients together in a bowl. Set aside. To make the pico de gallo, mix all of the ingredients together in a bowl. Set aside. To make the soured cream, mix the ingredients together in a small bowl. Set aside. To make the soured cream, mix the ingredients together in a small bowl. Set aside. Form the taco mixture into 8 small balls and press each ball into a taco press. Alternatively use a rolling pin – roll each ball to a very thin 20cm/8in circle on a lightly dusted surface. Form the taco mixture into 8 small balls and press each ball into a taco press. Alternatively use a rolling pin – roll each ball to a very thin 20cm/8in circle on a lightly dusted surface. Heat a dry frying pan on a medium heat and cook the tacos for 1–2 minutes on each side. Heat a dry frying pan on a medium heat and cook the tacos for 1–2 minutes on each side. To serve, place the tacos on plates and top with the beef, pico de gallo, sour cream, pickled onion, chillies, jalapenos and the grated cheddar. To serve, place the tacos on plates and top with the beef, pico de gallo, sour cream, pickled onion, chillies, jalapenos and the grated cheddar. | {
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"title": "Beef tacos recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings Homemade tacos and spiced beef are complemented perfectly by creamy soured cream and tangy pico de gallo. 250g/9oz plain flour, plus extra for dusting1 tsp salt5 tbsp butter, at room temperature5 tbsp lard, at room temperature160ml/5½fl oz warm water 250g/9oz plain flour, plus extra for dusting 1 tsp salt 5 tbsp butter, at room temperature 5 tbsp lard, at room temperature 160ml/5½fl oz warm water 2 tbsp vegetable oil500g/1lb 2oz beef mince1 tsp ground cumin2 tsp dried oregano1 tbsp chipotle chilli flakes1 tsp smoked paprika3 garlic cloves, crushed2 tbsp chopped fresh coriander stalks2 tbsp ancho chilli paste250ml/9fl oz beef stocksalt and freshly ground black pepper 2 tbsp vegetable oil 500g/1lb 2oz beef mince 1 tsp ground cumin 2 tsp dried oregano 1 tbsp chipotle chilli flakes 1 tsp smoked paprika 3 garlic cloves, crushed 2 tbsp chopped fresh coriander stalks 2 tbsp ancho chilli paste 250ml/9fl oz beef stock salt and freshly ground black pepper 1 beef tomato, finely chopped1 avocado, peeled, stone removed and finely chopped1 shallot, peeled and finely chopped1 lime, juice only1 green chilli, very finely chopped1 tsp chopped fresh oregano 1 beef tomato, finely chopped 1 avocado, peeled, stone removed and finely chopped 1 shallot, peeled and finely chopped 1 lime, juice only 1 green chilli, very finely chopped 1 tsp chopped fresh oregano 4 tbsp soured cream1 tbsp chopped fresh coriander 4 tbsp soured cream 1 tbsp chopped fresh coriander pickled red onionspickled red and green chillies, chopped2 tbsp sliced jalapenos50g/1¾oz cheddar, grated pickled red onions pickled red and green chillies, chopped 2 tbsp sliced jalapenos 50g/1¾oz cheddar, grated Method To make the tacos, blend the flour, salt and fat together in a food processor until it forms a breadcrumb texture. Slowly add the warm water to bind. Knead well, then place in a bowl and cover. Leave to rest for 30 minutes.To make the beef, heat the oil in a sauté pan on a medium heat. Add the beef mince and brown for around 15 minutes.Add the spices, garlic, coriander stalks and chilli paste and cook for another minute. Pour in the stock and simmer gently for 10–15 minutes. Season with salt and pepper, set aside and keep warm. To make the pico de gallo, mix all of the ingredients together in a bowl. Set aside. To make the soured cream, mix the ingredients together in a small bowl. Set aside. Form the taco mixture into 8 small balls and press each ball into a taco press. Alternatively use a rolling pin – roll each ball to a very thin 20cm/8in circle on a lightly dusted surface. Heat a dry frying pan on a medium heat and cook the tacos for 1–2 minutes on each side.To serve, place the tacos on plates and top with the beef, pico de gallo, sour cream, pickled onion, chillies, jalapenos and the grated cheddar. To make the tacos, blend the flour, salt and fat together in a food processor until it forms a breadcrumb texture. To make the tacos, blend the flour, salt and fat together in a food processor until it forms a breadcrumb texture. Slowly add the warm water to bind. Knead well, then place in a bowl and cover. Leave to rest for 30 minutes. Slowly add the warm water to bind. Knead well, then place in a bowl and cover. Leave to rest for 30 minutes. To make the beef, heat the oil in a sauté pan on a medium heat. Add the beef mince and brown for around 15 minutes. To make the beef, heat the oil in a sauté pan on a medium heat. Add the beef mince and brown for around 15 minutes. Add the spices, garlic, coriander stalks and chilli paste and cook for another minute. Add the spices, garlic, coriander stalks and chilli paste and cook for another minute. Pour in the stock and simmer gently for 10–15 minutes. Season with salt and pepper, set aside and keep warm. Pour in the stock and simmer gently for 10–15 minutes. Season with salt and pepper, set aside and keep warm. To make the pico de gallo, mix all of the ingredients together in a bowl. Set aside. To make the pico de gallo, mix all of the ingredients together in a bowl. Set aside. To make the soured cream, mix the ingredients together in a small bowl. Set aside. To make the soured cream, mix the ingredients together in a small bowl. Set aside. Form the taco mixture into 8 small balls and press each ball into a taco press. Alternatively use a rolling pin – roll each ball to a very thin 20cm/8in circle on a lightly dusted surface. Form the taco mixture into 8 small balls and press each ball into a taco press. Alternatively use a rolling pin – roll each ball to a very thin 20cm/8in circle on a lightly dusted surface. Heat a dry frying pan on a medium heat and cook the tacos for 1–2 minutes on each side. Heat a dry frying pan on a medium heat and cook the tacos for 1–2 minutes on each side. To serve, place the tacos on plates and top with the beef, pico de gallo, sour cream, pickled onion, chillies, jalapenos and the grated cheddar. To serve, place the tacos on plates and top with the beef, pico de gallo, sour cream, pickled onion, chillies, jalapenos and the grated cheddar."
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} | 77c3c4a6cde7b1f69787da1d82232c0a18c2ebce7bb502eb54217cd93d328e6d | Langoustines with pork belly and tomato dressing recipe
An average of 5.0 out of 5 stars from 1 rating This takes surf and turf to another level entirely – pork belly slow-cooked in duck fat with langoustines cooked in lardo. Phew! 1kg/2lb 4oz pork belly 100g/3½oz salt1 litre/1¾ pint duck or pork fat 1 tbsp coriander seeds 1 head garlic 1 bay leaf few thyme sprigs 2 star anise 1kg/2lb 4oz pork belly 100g/3½oz salt 1 litre/1¾ pint duck or pork fat 1 tbsp coriander seeds 1 head garlic 1 bay leaf few thyme sprigs 2 star anise 6 langoustines 2 tbsp olive oil 6 wafer-thin strips lardo black pepper, to taste1 lemon, juice only 6 langoustines 2 tbsp olive oil 6 wafer-thin strips lardo black pepper, to taste 1 lemon, juice only 4 ripe beef tomatoes, roughly chopped1 red pepper, seeds removed, roughly chopped½ cucumber, roughly chopped1 banana shallot, roughly chopped2–3 tbsp olive oil 2 tsp sherry vinegar 1 tsp sweet smoked paprika 4 ripe beef tomatoes, roughly chopped 1 red pepper, seeds removed, roughly chopped ½ cucumber, roughly chopped 1 banana shallot, roughly chopped 2–3 tbsp olive oil 2 tsp sherry vinegar 1 tsp sweet smoked paprika 1 handful mixed colour cherry tomatoes 1 Little Gem lettuce, cut thinly lengthways dash olive oil few basil leaves salt and freshly ground black pepper 1 handful mixed colour cherry tomatoes 1 Little Gem lettuce, cut thinly lengthways dash olive oil few basil leaves salt and freshly ground black pepper Method The day before you want to cook, place the pork belly skin-side up on a plate or tray and pour over 100g/3½oz salt making sure it is well covered. Place in the fridge for 24 hours. To make the grilled pork belly, wash the salt from the pork belly and pat dry. Heat the oven to 150C/130C Fan/ Gas 2. Place the duck or pork fat in a casserole dish with the coriander seeds, garlic, bay, thyme and star anise, submerge the pork belly and cook for 1½–2 hours.Remove the pork from the oven and allow to cool in the fat. Remove the pork belly and drain the fat (which can be reserved covered in the fridge for another recipe). Place the pork on a plate, cover with kitchen foil and place a heavy weight (such as a few tins) on top to flatten. To make the langoustines, blanch the langoustines for 30 seconds in a pan of well salted boiling water. Refresh in a bowl of iced water, remove the meat from the shells and pat dry. Heat a frying pan on a medium heat and add a little oil. Fry the langoustines until coloured all over. Lay the lardo over each, grind over some black pepper and a squeeze of the lemon and remove from the pan. Keep warm. Slice the pork belly and heat a griddle pan over a medium heat. Chargrill on both sides, then carefully remove the skin and cook until it is crisp in a separate frying pan.For the tomato dressing, blend all the ingredients together in a food processor or blender, taste and season with salt and freshly ground black pepper. Serve at room temperature. To serve, spoon some tomato dressing into two bowls, dress the cherry tomatoes and Little Gem in the olive oil, with basil and salt scattered over. Top with some grilled pork belly and the langoustines. The day before you want to cook, place the pork belly skin-side up on a plate or tray and pour over 100g/3½oz salt making sure it is well covered. Place in the fridge for 24 hours. The day before you want to cook, place the pork belly skin-side up on a plate or tray and pour over 100g/3½oz salt making sure it is well covered. Place in the fridge for 24 hours. To make the grilled pork belly, wash the salt from the pork belly and pat dry. Heat the oven to 150C/130C Fan/ Gas 2. To make the grilled pork belly, wash the salt from the pork belly and pat dry. Heat the oven to 150C/130C Fan/ Gas 2. Place the duck or pork fat in a casserole dish with the coriander seeds, garlic, bay, thyme and star anise, submerge the pork belly and cook for 1½–2 hours. Place the duck or pork fat in a casserole dish with the coriander seeds, garlic, bay, thyme and star anise, submerge the pork belly and cook for 1½–2 hours. Remove the pork from the oven and allow to cool in the fat. Remove the pork belly and drain the fat (which can be reserved covered in the fridge for another recipe). Place the pork on a plate, cover with kitchen foil and place a heavy weight (such as a few tins) on top to flatten. Remove the pork from the oven and allow to cool in the fat. Remove the pork belly and drain the fat (which can be reserved covered in the fridge for another recipe). Place the pork on a plate, cover with kitchen foil and place a heavy weight (such as a few tins) on top to flatten. To make the langoustines, blanch the langoustines for 30 seconds in a pan of well salted boiling water. Refresh in a bowl of iced water, remove the meat from the shells and pat dry. To make the langoustines, blanch the langoustines for 30 seconds in a pan of well salted boiling water. Refresh in a bowl of iced water, remove the meat from the shells and pat dry. Heat a frying pan on a medium heat and add a little oil. Fry the langoustines until coloured all over. Lay the lardo over each, grind over some black pepper and a squeeze of the lemon and remove from the pan. Keep warm. Heat a frying pan on a medium heat and add a little oil. Fry the langoustines until coloured all over. Lay the lardo over each, grind over some black pepper and a squeeze of the lemon and remove from the pan. Keep warm. Slice the pork belly and heat a griddle pan over a medium heat. Chargrill on both sides, then carefully remove the skin and cook until it is crisp in a separate frying pan. Slice the pork belly and heat a griddle pan over a medium heat. Chargrill on both sides, then carefully remove the skin and cook until it is crisp in a separate frying pan. For the tomato dressing, blend all the ingredients together in a food processor or blender, taste and season with salt and freshly ground black pepper. Serve at room temperature. For the tomato dressing, blend all the ingredients together in a food processor or blender, taste and season with salt and freshly ground black pepper. Serve at room temperature. To serve, spoon some tomato dressing into two bowls, dress the cherry tomatoes and Little Gem in the olive oil, with basil and salt scattered over. Top with some grilled pork belly and the langoustines. To serve, spoon some tomato dressing into two bowls, dress the cherry tomatoes and Little Gem in the olive oil, with basil and salt scattered over. Top with some grilled pork belly and the langoustines. | {
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"title": "Langoustines with pork belly and tomato dressing recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This takes surf and turf to another level entirely – pork belly slow-cooked in duck fat with langoustines cooked in lardo. Phew! 1kg/2lb 4oz pork belly 100g/3½oz salt1 litre/1¾ pint duck or pork fat 1 tbsp coriander seeds 1 head garlic 1 bay leaf few thyme sprigs 2 star anise 1kg/2lb 4oz pork belly 100g/3½oz salt 1 litre/1¾ pint duck or pork fat 1 tbsp coriander seeds 1 head garlic 1 bay leaf few thyme sprigs 2 star anise 6 langoustines 2 tbsp olive oil 6 wafer-thin strips lardo black pepper, to taste1 lemon, juice only 6 langoustines 2 tbsp olive oil 6 wafer-thin strips lardo black pepper, to taste 1 lemon, juice only 4 ripe beef tomatoes, roughly chopped1 red pepper, seeds removed, roughly chopped½ cucumber, roughly chopped1 banana shallot, roughly chopped2–3 tbsp olive oil 2 tsp sherry vinegar 1 tsp sweet smoked paprika 4 ripe beef tomatoes, roughly chopped 1 red pepper, seeds removed, roughly chopped ½ cucumber, roughly chopped 1 banana shallot, roughly chopped 2–3 tbsp olive oil 2 tsp sherry vinegar 1 tsp sweet smoked paprika 1 handful mixed colour cherry tomatoes 1 Little Gem lettuce, cut thinly lengthways dash olive oil few basil leaves salt and freshly ground black pepper 1 handful mixed colour cherry tomatoes 1 Little Gem lettuce, cut thinly lengthways dash olive oil few basil leaves salt and freshly ground black pepper Method The day before you want to cook, place the pork belly skin-side up on a plate or tray and pour over 100g/3½oz salt making sure it is well covered. Place in the fridge for 24 hours. To make the grilled pork belly, wash the salt from the pork belly and pat dry. Heat the oven to 150C/130C Fan/ Gas 2. Place the duck or pork fat in a casserole dish with the coriander seeds, garlic, bay, thyme and star anise, submerge the pork belly and cook for 1½–2 hours.Remove the pork from the oven and allow to cool in the fat. Remove the pork belly and drain the fat (which can be reserved covered in the fridge for another recipe). Place the pork on a plate, cover with kitchen foil and place a heavy weight (such as a few tins) on top to flatten. To make the langoustines, blanch the langoustines for 30 seconds in a pan of well salted boiling water. Refresh in a bowl of iced water, remove the meat from the shells and pat dry. Heat a frying pan on a medium heat and add a little oil. Fry the langoustines until coloured all over. Lay the lardo over each, grind over some black pepper and a squeeze of the lemon and remove from the pan. Keep warm. Slice the pork belly and heat a griddle pan over a medium heat. Chargrill on both sides, then carefully remove the skin and cook until it is crisp in a separate frying pan.For the tomato dressing, blend all the ingredients together in a food processor or blender, taste and season with salt and freshly ground black pepper. Serve at room temperature. To serve, spoon some tomato dressing into two bowls, dress the cherry tomatoes and Little Gem in the olive oil, with basil and salt scattered over. Top with some grilled pork belly and the langoustines. The day before you want to cook, place the pork belly skin-side up on a plate or tray and pour over 100g/3½oz salt making sure it is well covered. Place in the fridge for 24 hours. The day before you want to cook, place the pork belly skin-side up on a plate or tray and pour over 100g/3½oz salt making sure it is well covered. Place in the fridge for 24 hours. To make the grilled pork belly, wash the salt from the pork belly and pat dry. Heat the oven to 150C/130C Fan/ Gas 2. To make the grilled pork belly, wash the salt from the pork belly and pat dry. Heat the oven to 150C/130C Fan/ Gas 2. Place the duck or pork fat in a casserole dish with the coriander seeds, garlic, bay, thyme and star anise, submerge the pork belly and cook for 1½–2 hours. Place the duck or pork fat in a casserole dish with the coriander seeds, garlic, bay, thyme and star anise, submerge the pork belly and cook for 1½–2 hours. Remove the pork from the oven and allow to cool in the fat. Remove the pork belly and drain the fat (which can be reserved covered in the fridge for another recipe). Place the pork on a plate, cover with kitchen foil and place a heavy weight (such as a few tins) on top to flatten. Remove the pork from the oven and allow to cool in the fat. Remove the pork belly and drain the fat (which can be reserved covered in the fridge for another recipe). Place the pork on a plate, cover with kitchen foil and place a heavy weight (such as a few tins) on top to flatten. To make the langoustines, blanch the langoustines for 30 seconds in a pan of well salted boiling water. Refresh in a bowl of iced water, remove the meat from the shells and pat dry. To make the langoustines, blanch the langoustines for 30 seconds in a pan of well salted boiling water. Refresh in a bowl of iced water, remove the meat from the shells and pat dry. Heat a frying pan on a medium heat and add a little oil. Fry the langoustines until coloured all over. Lay the lardo over each, grind over some black pepper and a squeeze of the lemon and remove from the pan. Keep warm. Heat a frying pan on a medium heat and add a little oil. Fry the langoustines until coloured all over. Lay the lardo over each, grind over some black pepper and a squeeze of the lemon and remove from the pan. Keep warm. Slice the pork belly and heat a griddle pan over a medium heat. Chargrill on both sides, then carefully remove the skin and cook until it is crisp in a separate frying pan. Slice the pork belly and heat a griddle pan over a medium heat. Chargrill on both sides, then carefully remove the skin and cook until it is crisp in a separate frying pan. For the tomato dressing, blend all the ingredients together in a food processor or blender, taste and season with salt and freshly ground black pepper. Serve at room temperature. For the tomato dressing, blend all the ingredients together in a food processor or blender, taste and season with salt and freshly ground black pepper. Serve at room temperature. To serve, spoon some tomato dressing into two bowls, dress the cherry tomatoes and Little Gem in the olive oil, with basil and salt scattered over. Top with some grilled pork belly and the langoustines. To serve, spoon some tomato dressing into two bowls, dress the cherry tomatoes and Little Gem in the olive oil, with basil and salt scattered over. Top with some grilled pork belly and the langoustines."
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} | 4a422f097d58599365fa87d44ca30addd4a50c9b3a729e4963059a9486887342 | Butter-poached cod with sauce vierge recipe
An average of 4.7 out of 5 stars from 3 ratings An indulgent buttery fish dish topped with a herby sauce and succulent samphire. 160g/5¾oz unsalted butter2 x 300g/10½oz cod fillets, skin-on and pin boned 400ml/14fl oz hot fish stock, to cover200g/7oz samphire 160g/5¾oz unsalted butter 2 x 300g/10½oz cod fillets, skin-on and pin boned 400ml/14fl oz hot fish stock, to cover 200g/7oz samphire 1 tsp coriander seeds 200ml/7fl oz extra virgin olive oil1 garlic clove, crushed2 beef tomatoes, diced1 lemon, juice only1 tbsp chopped fresh basil and chervil 1 tsp coriander seeds 200ml/7fl oz extra virgin olive oil 1 garlic clove, crushed 2 beef tomatoes, diced 1 lemon, juice only 1 tbsp chopped fresh basil and chervil Method To make the poached cod and samphire, heat the butter in a pan to 60C – use a cooking thermometer to get an exact measurement. Add the cod fillet and pour over the fish stock to cover. Poach the fish for about 8–10 minutes, or until the fish just flakes.To cook the samphire, bring a large saucepan of salted water to the boil and blanch briefly for 1 minute, drain and set aside. To make the sauce vierge, fry the coriander seeds in a dry, hot pan and then crush in a pestle and mortar. Warm the olive oil gently in a small pan and add the coriander seeds, garlic, tomatoes and lemon juice. Cook for 2–3 minutes, then stir in the herbs and half of the samphire at the last minute.Serve the cod with the remaining samphire and sauce vierge. To make the poached cod and samphire, heat the butter in a pan to 60C – use a cooking thermometer to get an exact measurement. To make the poached cod and samphire, heat the butter in a pan to 60C – use a cooking thermometer to get an exact measurement. Add the cod fillet and pour over the fish stock to cover. Poach the fish for about 8–10 minutes, or until the fish just flakes. Add the cod fillet and pour over the fish stock to cover. Poach the fish for about 8–10 minutes, or until the fish just flakes. To cook the samphire, bring a large saucepan of salted water to the boil and blanch briefly for 1 minute, drain and set aside. To cook the samphire, bring a large saucepan of salted water to the boil and blanch briefly for 1 minute, drain and set aside. To make the sauce vierge, fry the coriander seeds in a dry, hot pan and then crush in a pestle and mortar. To make the sauce vierge, fry the coriander seeds in a dry, hot pan and then crush in a pestle and mortar. Warm the olive oil gently in a small pan and add the coriander seeds, garlic, tomatoes and lemon juice. Cook for 2–3 minutes, then stir in the herbs and half of the samphire at the last minute. Warm the olive oil gently in a small pan and add the coriander seeds, garlic, tomatoes and lemon juice. Cook for 2–3 minutes, then stir in the herbs and half of the samphire at the last minute. Serve the cod with the remaining samphire and sauce vierge. Serve the cod with the remaining samphire and sauce vierge. | {
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"title": "Butter-poached cod with sauce vierge recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings An indulgent buttery fish dish topped with a herby sauce and succulent samphire. 160g/5¾oz unsalted butter2 x 300g/10½oz cod fillets, skin-on and pin boned 400ml/14fl oz hot fish stock, to cover200g/7oz samphire 160g/5¾oz unsalted butter 2 x 300g/10½oz cod fillets, skin-on and pin boned 400ml/14fl oz hot fish stock, to cover 200g/7oz samphire 1 tsp coriander seeds 200ml/7fl oz extra virgin olive oil1 garlic clove, crushed2 beef tomatoes, diced1 lemon, juice only1 tbsp chopped fresh basil and chervil 1 tsp coriander seeds 200ml/7fl oz extra virgin olive oil 1 garlic clove, crushed 2 beef tomatoes, diced 1 lemon, juice only 1 tbsp chopped fresh basil and chervil Method To make the poached cod and samphire, heat the butter in a pan to 60C – use a cooking thermometer to get an exact measurement. Add the cod fillet and pour over the fish stock to cover. Poach the fish for about 8–10 minutes, or until the fish just flakes.To cook the samphire, bring a large saucepan of salted water to the boil and blanch briefly for 1 minute, drain and set aside. To make the sauce vierge, fry the coriander seeds in a dry, hot pan and then crush in a pestle and mortar. Warm the olive oil gently in a small pan and add the coriander seeds, garlic, tomatoes and lemon juice. Cook for 2–3 minutes, then stir in the herbs and half of the samphire at the last minute.Serve the cod with the remaining samphire and sauce vierge. To make the poached cod and samphire, heat the butter in a pan to 60C – use a cooking thermometer to get an exact measurement. To make the poached cod and samphire, heat the butter in a pan to 60C – use a cooking thermometer to get an exact measurement. Add the cod fillet and pour over the fish stock to cover. Poach the fish for about 8–10 minutes, or until the fish just flakes. Add the cod fillet and pour over the fish stock to cover. Poach the fish for about 8–10 minutes, or until the fish just flakes. To cook the samphire, bring a large saucepan of salted water to the boil and blanch briefly for 1 minute, drain and set aside. To cook the samphire, bring a large saucepan of salted water to the boil and blanch briefly for 1 minute, drain and set aside. To make the sauce vierge, fry the coriander seeds in a dry, hot pan and then crush in a pestle and mortar. To make the sauce vierge, fry the coriander seeds in a dry, hot pan and then crush in a pestle and mortar. Warm the olive oil gently in a small pan and add the coriander seeds, garlic, tomatoes and lemon juice. Cook for 2–3 minutes, then stir in the herbs and half of the samphire at the last minute. Warm the olive oil gently in a small pan and add the coriander seeds, garlic, tomatoes and lemon juice. Cook for 2–3 minutes, then stir in the herbs and half of the samphire at the last minute. Serve the cod with the remaining samphire and sauce vierge. Serve the cod with the remaining samphire and sauce vierge."
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} | 82c4148472b94cfbed74b816e934c137672b81a3a3502d48f315788e964f50be | Malfatti with tuna, tomato sauce and pesto recipe
An average of 0.0 out of 5 stars from 0 ratings Malfatti are gnocchi-like dumplings made from spinach, ricotta and parmesan. Served here with seared tuna and two sauces for an impressive meal that’s easier than it looks. 500g/1lb 2oz spinach250g/9oz ricotta cheese, drained overnight in muslin or cheese cloth100g/3½oz Parmesan, grated1 free-range egg 50g/1¾oz semolina flour 50g/1¾oz ‘00’ flour pinch grated nutmeg 500g/1lb 2oz spinach 250g/9oz ricotta cheese, drained overnight in muslin or cheese cloth 100g/3½oz Parmesan, grated 1 free-range egg 50g/1¾oz semolina flour 50g/1¾oz ‘00’ flour pinch grated nutmeg 500g/1lb 2oz ripe cherry tomatoes 2 shallots, finely chopped1 garlic clove, finely chopped 1 bunch basil leaves, picked, stalks reserved drizzle olive oil 500g/1lb 2oz ripe cherry tomatoes 2 shallots, finely chopped 1 garlic clove, finely chopped 1 bunch basil leaves, picked, stalks reserved drizzle olive oil 1 bunch fresh basil leaves (from above), plus extra for serving2 garlic cloves, finely chopped60g/2¼oz pine nuts 50g/1¾oz pecorino, grated50g/1¾oz Parmesan, grated extra virgin olive oil, for drizzling To serve300g/10½oz fresh tuna 1 bunch fresh basil leaves (from above), plus extra for serving 2 garlic cloves, finely chopped 60g/2¼oz pine nuts 50g/1¾oz pecorino, grated 50g/1¾oz Parmesan, grated extra virgin olive oil, for drizzling To serve 300g/10½oz fresh tuna Method Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly. Form into balls. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready. Remove with a slotted spoon and drain on kitchen paper. To make the tomato sauce, heat the oil in a pan and sweat the shallots and garlic. Add the tomatoes and basil stalks and smash up with the basil stalks. Keep cooking until the sauce thickens. Use a stick blender to blitz to a purée. Put all the pesto ingredients in a pestle and mortar or small food processer and crush to a paste. Keep adding extra virgin olive oil until you have a pesto consistency. Heat a griddle pan over a high heat. Season the tuna sear on both sides, for a minute. Transfer to a board to rest. To serve, spoon some tomato sauce onto a plate, spoon over some pesto, add some malfatti and break over the tuna. Scatter over the basil leaves and serve. Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly. Form into balls. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly. Form into balls. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready. Remove with a slotted spoon and drain on kitchen paper. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready. Remove with a slotted spoon and drain on kitchen paper. To make the tomato sauce, heat the oil in a pan and sweat the shallots and garlic. Add the tomatoes and basil stalks and smash up with the basil stalks. Keep cooking until the sauce thickens. Use a stick blender to blitz to a purée. To make the tomato sauce, heat the oil in a pan and sweat the shallots and garlic. Add the tomatoes and basil stalks and smash up with the basil stalks. Keep cooking until the sauce thickens. Use a stick blender to blitz to a purée. Put all the pesto ingredients in a pestle and mortar or small food processer and crush to a paste. Keep adding extra virgin olive oil until you have a pesto consistency. Put all the pesto ingredients in a pestle and mortar or small food processer and crush to a paste. Keep adding extra virgin olive oil until you have a pesto consistency. Heat a griddle pan over a high heat. Season the tuna sear on both sides, for a minute. Transfer to a board to rest. Heat a griddle pan over a high heat. Season the tuna sear on both sides, for a minute. Transfer to a board to rest. To serve, spoon some tomato sauce onto a plate, spoon over some pesto, add some malfatti and break over the tuna. Scatter over the basil leaves and serve. To serve, spoon some tomato sauce onto a plate, spoon over some pesto, add some malfatti and break over the tuna. Scatter over the basil leaves and serve. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings Malfatti are gnocchi-like dumplings made from spinach, ricotta and parmesan. Served here with seared tuna and two sauces for an impressive meal that’s easier than it looks. 500g/1lb 2oz spinach250g/9oz ricotta cheese, drained overnight in muslin or cheese cloth100g/3½oz Parmesan, grated1 free-range egg 50g/1¾oz semolina flour 50g/1¾oz ‘00’ flour pinch grated nutmeg 500g/1lb 2oz spinach 250g/9oz ricotta cheese, drained overnight in muslin or cheese cloth 100g/3½oz Parmesan, grated 1 free-range egg 50g/1¾oz semolina flour 50g/1¾oz ‘00’ flour pinch grated nutmeg 500g/1lb 2oz ripe cherry tomatoes 2 shallots, finely chopped1 garlic clove, finely chopped 1 bunch basil leaves, picked, stalks reserved drizzle olive oil 500g/1lb 2oz ripe cherry tomatoes 2 shallots, finely chopped 1 garlic clove, finely chopped 1 bunch basil leaves, picked, stalks reserved drizzle olive oil 1 bunch fresh basil leaves (from above), plus extra for serving2 garlic cloves, finely chopped60g/2¼oz pine nuts 50g/1¾oz pecorino, grated50g/1¾oz Parmesan, grated extra virgin olive oil, for drizzling To serve300g/10½oz fresh tuna 1 bunch fresh basil leaves (from above), plus extra for serving 2 garlic cloves, finely chopped 60g/2¼oz pine nuts 50g/1¾oz pecorino, grated 50g/1¾oz Parmesan, grated extra virgin olive oil, for drizzling To serve 300g/10½oz fresh tuna Method Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly. Form into balls. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready. Remove with a slotted spoon and drain on kitchen paper. To make the tomato sauce, heat the oil in a pan and sweat the shallots and garlic. Add the tomatoes and basil stalks and smash up with the basil stalks. Keep cooking until the sauce thickens. Use a stick blender to blitz to a purée. Put all the pesto ingredients in a pestle and mortar or small food processer and crush to a paste. Keep adding extra virgin olive oil until you have a pesto consistency. Heat a griddle pan over a high heat. Season the tuna sear on both sides, for a minute. Transfer to a board to rest. To serve, spoon some tomato sauce onto a plate, spoon over some pesto, add some malfatti and break over the tuna. Scatter over the basil leaves and serve. Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Steam the spinach for 3 minutes, place in a colander and thoroughly drain any excess water. Chop the spinach very roughly. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly. Form into balls. Mix the flour and ricotta in a large bowl until it resembles lumpy, moist breadcrumbs. With a wooden spoon, stir in the egg and 150g/5½oz of the Parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg and drained spinach and stir to combine everything thoroughly. Form into balls. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready. Remove with a slotted spoon and drain on kitchen paper. Bring a saucepan of water to the boil. Drop in the malfatti, bring back to the boil and then simmer for about 3 minutes. The malfatti will float to the surface when they are ready. Remove with a slotted spoon and drain on kitchen paper. To make the tomato sauce, heat the oil in a pan and sweat the shallots and garlic. Add the tomatoes and basil stalks and smash up with the basil stalks. Keep cooking until the sauce thickens. Use a stick blender to blitz to a purée. To make the tomato sauce, heat the oil in a pan and sweat the shallots and garlic. Add the tomatoes and basil stalks and smash up with the basil stalks. Keep cooking until the sauce thickens. Use a stick blender to blitz to a purée. Put all the pesto ingredients in a pestle and mortar or small food processer and crush to a paste. Keep adding extra virgin olive oil until you have a pesto consistency. Put all the pesto ingredients in a pestle and mortar or small food processer and crush to a paste. Keep adding extra virgin olive oil until you have a pesto consistency. Heat a griddle pan over a high heat. Season the tuna sear on both sides, for a minute. Transfer to a board to rest. Heat a griddle pan over a high heat. Season the tuna sear on both sides, for a minute. Transfer to a board to rest. To serve, spoon some tomato sauce onto a plate, spoon over some pesto, add some malfatti and break over the tuna. Scatter over the basil leaves and serve. To serve, spoon some tomato sauce onto a plate, spoon over some pesto, add some malfatti and break over the tuna. Scatter over the basil leaves and serve."
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} | 59c4c88a882d8b16f6806f93c60eb84c5906a7aa0c1c251b20a6e1933a0d1560 | Red pesto recipe
An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_pesto_65830_16x9.jpg Red pesto is sweeter than the classic basil version, so it can be a great hit with families. Why not make a double batch: after you’ve enjoyed it with pasta, try serving with roast chicken for a summery Sunday lunch, stirring through freshly chopped tomatoes to top bruschetta, or spreading over salmon or meaty white fish fillets before baking. It also makes a great salad stirred through cooked and cooled grains such as rice or couscous, with some freshly chopped herbs or spring onions. 85g/3oz pine nuts or walnuts250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped 8 sun-dried tomatoes from a jar, drained1 large garlic clove, quartered2 tbsp extra virgin olive oil20 basil leaves, plus extra to serve50g/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to servesqueeze of lemon juice (or a drop of red wine vinegar)salt and freshly ground black pepper 85g/3oz pine nuts or walnuts 250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped 8 sun-dried tomatoes from a jar, drained 1 large garlic clove, quartered 2 tbsp extra virgin olive oil 20 basil leaves, plus extra to serve 50g/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve squeeze of lemon juice (or a drop of red wine vinegar) salt and freshly ground black pepper Method Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little.Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days.To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top. Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little. Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little. Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days. Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days. To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top. To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top. | {
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"title": "Red pesto recipe",
"content": "An average of 4.5 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_pesto_65830_16x9.jpg Red pesto is sweeter than the classic basil version, so it can be a great hit with families. Why not make a double batch: after you’ve enjoyed it with pasta, try serving with roast chicken for a summery Sunday lunch, stirring through freshly chopped tomatoes to top bruschetta, or spreading over salmon or meaty white fish fillets before baking. It also makes a great salad stirred through cooked and cooled grains such as rice or couscous, with some freshly chopped herbs or spring onions. 85g/3oz pine nuts or walnuts250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped 8 sun-dried tomatoes from a jar, drained1 large garlic clove, quartered2 tbsp extra virgin olive oil20 basil leaves, plus extra to serve50g/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to servesqueeze of lemon juice (or a drop of red wine vinegar)salt and freshly ground black pepper 85g/3oz pine nuts or walnuts 250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped 8 sun-dried tomatoes from a jar, drained 1 large garlic clove, quartered 2 tbsp extra virgin olive oil 20 basil leaves, plus extra to serve 50g/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve squeeze of lemon juice (or a drop of red wine vinegar) salt and freshly ground black pepper Method Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little.Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days.To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top. Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little. Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little. Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days. Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days. To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top. To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top."
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} | 264a9c952810764d9e7ce0d177c5525ed2e417c9c1d5c12762481636d3dc9435 | Tomato and mozzarella gnocchi bake recipe
An average of 5.0 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_mozzarella_99983_16x9.jpg Known as gnocchi alla Sorrentina, this tomato and mozzarella gnocchi bake is simple to make and with few ingredients. It's a comforting dish that can be served straight to the table for all to dive in. 50g/1¾oz sun-dried tomatoes, roughly chopped, plus 1 tbsp oil from the jar1 medium onion, roughly chopped 1 garlic clove, crushed 1 small bunch fresh basil 200g/7oz cherry tomatoes 400g/14oz tin chopped tomatoes500g/1lb 2oz pack fresh gnocchi 150g/5½oz mozzarella ball 50g/1¾oz sun-dried tomatoes, roughly chopped, plus 1 tbsp oil from the jar 1 medium onion, roughly chopped 1 garlic clove, crushed 1 small bunch fresh basil 200g/7oz cherry tomatoes 400g/14oz tin chopped tomatoes 500g/1lb 2oz pack fresh gnocchi 150g/5½oz mozzarella ball Method Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of the oil from the sun-dried tomato jar in a large, ovenproof frying pan, over medium heat. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt. Fry for a further 1 minute. Remove the stalks from the bunch of basil and finely chop (reserving the leaves for later). Add the chopped basil stalks to the pan along with the sun-dried tomatoes and fry for another 1 minute. Add the cherry tomatoes and allow to cook for 2 minutes before pouring in the chopped tomatoes. Half fill the empty tin with water and add to the pan. Stir together and allow to simmer for 5 minutes. Roughly chop half the basil leaves and stir through the tomato sauce along with the gnocchi and season with salt and pepper.Tear the mozzarella into large chunks and scatter over the top of the gnocchi. Bake for 20–25 minutes until the mozzarella is melted and golden and the gnocchi is tender. Serve straight to the table with the remaining whole basil leaves as garnish. Focaccia or garlic bread is ideal served alongside for dipping, if you like. Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of the oil from the sun-dried tomato jar in a large, ovenproof frying pan, over medium heat. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt. Fry for a further 1 minute. Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of the oil from the sun-dried tomato jar in a large, ovenproof frying pan, over medium heat. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt. Fry for a further 1 minute. Remove the stalks from the bunch of basil and finely chop (reserving the leaves for later). Add the chopped basil stalks to the pan along with the sun-dried tomatoes and fry for another 1 minute. Remove the stalks from the bunch of basil and finely chop (reserving the leaves for later). Add the chopped basil stalks to the pan along with the sun-dried tomatoes and fry for another 1 minute. Add the cherry tomatoes and allow to cook for 2 minutes before pouring in the chopped tomatoes. Half fill the empty tin with water and add to the pan. Stir together and allow to simmer for 5 minutes. Add the cherry tomatoes and allow to cook for 2 minutes before pouring in the chopped tomatoes. Half fill the empty tin with water and add to the pan. Stir together and allow to simmer for 5 minutes. Roughly chop half the basil leaves and stir through the tomato sauce along with the gnocchi and season with salt and pepper. Roughly chop half the basil leaves and stir through the tomato sauce along with the gnocchi and season with salt and pepper. Tear the mozzarella into large chunks and scatter over the top of the gnocchi. Bake for 20–25 minutes until the mozzarella is melted and golden and the gnocchi is tender. Tear the mozzarella into large chunks and scatter over the top of the gnocchi. Bake for 20–25 minutes until the mozzarella is melted and golden and the gnocchi is tender. Serve straight to the table with the remaining whole basil leaves as garnish. Focaccia or garlic bread is ideal served alongside for dipping, if you like. Serve straight to the table with the remaining whole basil leaves as garnish. Focaccia or garlic bread is ideal served alongside for dipping, if you like. Recipe tips If your tomatoes are a little acidic and need a little sweetening, add 1 teaspoon of honey or a pinch of caster sugar before adding the gnocchi. | {
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"title": "Tomato and mozzarella gnocchi bake recipe",
"content": "An average of 5.0 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_mozzarella_99983_16x9.jpg Known as gnocchi alla Sorrentina, this tomato and mozzarella gnocchi bake is simple to make and with few ingredients. It's a comforting dish that can be served straight to the table for all to dive in. 50g/1¾oz sun-dried tomatoes, roughly chopped, plus 1 tbsp oil from the jar1 medium onion, roughly chopped 1 garlic clove, crushed 1 small bunch fresh basil 200g/7oz cherry tomatoes 400g/14oz tin chopped tomatoes500g/1lb 2oz pack fresh gnocchi 150g/5½oz mozzarella ball 50g/1¾oz sun-dried tomatoes, roughly chopped, plus 1 tbsp oil from the jar 1 medium onion, roughly chopped 1 garlic clove, crushed 1 small bunch fresh basil 200g/7oz cherry tomatoes 400g/14oz tin chopped tomatoes 500g/1lb 2oz pack fresh gnocchi 150g/5½oz mozzarella ball Method Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of the oil from the sun-dried tomato jar in a large, ovenproof frying pan, over medium heat. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt. Fry for a further 1 minute. Remove the stalks from the bunch of basil and finely chop (reserving the leaves for later). Add the chopped basil stalks to the pan along with the sun-dried tomatoes and fry for another 1 minute. Add the cherry tomatoes and allow to cook for 2 minutes before pouring in the chopped tomatoes. Half fill the empty tin with water and add to the pan. Stir together and allow to simmer for 5 minutes. Roughly chop half the basil leaves and stir through the tomato sauce along with the gnocchi and season with salt and pepper.Tear the mozzarella into large chunks and scatter over the top of the gnocchi. Bake for 20–25 minutes until the mozzarella is melted and golden and the gnocchi is tender. Serve straight to the table with the remaining whole basil leaves as garnish. Focaccia or garlic bread is ideal served alongside for dipping, if you like. Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of the oil from the sun-dried tomato jar in a large, ovenproof frying pan, over medium heat. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt. Fry for a further 1 minute. Preheat the oven 200C/180C Fan/Gas 6. Heat 1 tablespoon of the oil from the sun-dried tomato jar in a large, ovenproof frying pan, over medium heat. Add the onion and fry for 3–4 minutes until starting to soften, then add the garlic along with a pinch of salt. Fry for a further 1 minute. Remove the stalks from the bunch of basil and finely chop (reserving the leaves for later). Add the chopped basil stalks to the pan along with the sun-dried tomatoes and fry for another 1 minute. Remove the stalks from the bunch of basil and finely chop (reserving the leaves for later). Add the chopped basil stalks to the pan along with the sun-dried tomatoes and fry for another 1 minute. Add the cherry tomatoes and allow to cook for 2 minutes before pouring in the chopped tomatoes. Half fill the empty tin with water and add to the pan. Stir together and allow to simmer for 5 minutes. Add the cherry tomatoes and allow to cook for 2 minutes before pouring in the chopped tomatoes. Half fill the empty tin with water and add to the pan. Stir together and allow to simmer for 5 minutes. Roughly chop half the basil leaves and stir through the tomato sauce along with the gnocchi and season with salt and pepper. Roughly chop half the basil leaves and stir through the tomato sauce along with the gnocchi and season with salt and pepper. Tear the mozzarella into large chunks and scatter over the top of the gnocchi. Bake for 20–25 minutes until the mozzarella is melted and golden and the gnocchi is tender. Tear the mozzarella into large chunks and scatter over the top of the gnocchi. Bake for 20–25 minutes until the mozzarella is melted and golden and the gnocchi is tender. Serve straight to the table with the remaining whole basil leaves as garnish. Focaccia or garlic bread is ideal served alongside for dipping, if you like. Serve straight to the table with the remaining whole basil leaves as garnish. Focaccia or garlic bread is ideal served alongside for dipping, if you like. Recipe tips If your tomatoes are a little acidic and need a little sweetening, add 1 teaspoon of honey or a pinch of caster sugar before adding the gnocchi."
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} | 849a3fd5e0f91eb62881a15d8cfccb29337b2b026561a4f5ab3d186ab7e2dc73 | Slow cooker Tuscan chicken recipe
An average of 5.0 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_tuscan_27704_16x9.jpg An impressive and utterly delicious chicken dish that’s bound to become a family favourite. Browning the chicken adds so much colour and flavour to the dish that no one would guess that it’s been simmered in a slow cooker. Don’t skimp on softening the garlic as it really mellows the flavour and only takes a few seconds. 4 chicken breasts, skin removed and boneless1 tbsp olive or sunflower oil60g/2¼oz sun-dried tomatoes from a jar, drained and each cut into 3–4 strips (or 5 sun-dried tomato halves)2 large garlic cloves, crushed½ tsp dried oregano1 tsp ground paprika (not smoked)small pinch dried red chilli flakes300ml/10fl oz hot chicken stock, made with 1 chicken stock cube1 tbsp cornflour100ml/3½fl oz double cream25g/1oz Parmesan, finely grated100g/3½oz baby spinach leavesfreshly ground black pepperfreshly cooked rice or tagliatelle or potatoes, to servefreshly cooked vegetables, to serve 4 chicken breasts, skin removed and boneless 1 tbsp olive or sunflower oil 60g/2¼oz sun-dried tomatoes from a jar, drained and each cut into 3–4 strips (or 5 sun-dried tomato halves) 2 large garlic cloves, crushed ½ tsp dried oregano 1 tsp ground paprika (not smoked) small pinch dried red chilli flakes 300ml/10fl oz hot chicken stock, made with 1 chicken stock cube 1 tbsp cornflour 100ml/3½fl oz double cream 25g/1oz Parmesan, finely grated 100g/3½oz baby spinach leaves freshly ground black pepper freshly cooked rice or tagliatelle or potatoes, to serve freshly cooked vegetables, to serve Method Season each chicken breast, smooth-side up, with black pepper. Heat the oil in a large non-stick frying pan over a medium–high heat and add the chicken, seasoned-side down. Season with more black pepper. Fry the chicken for 2–3 minutes on each side, or until nicely browned. Browning the chicken will add lots of colour and flavour. Transfer the chicken to a slow cooker pot. Remove the pan from the heat and add the tomatoes, garlic, oregano, paprika and chilli flakes to the pan. Stir well then return the pan to a low heat and fry for a few seconds, stirring constantly. Add roughly half of the stock and bring to a simmer, stirring. Pour the stock mixture carefully into the slow cooker with the chicken and then add the rest of the stock. Cover with a lid and cook on high for 3–4 hours.Mix the cornflour with 1 tablespoon cold water in a bowl to make a smooth, runny paste. Stir in the cream until well combined.Remove the lid of the slow cooker and stir in the cornflour mixture, followed by the Parmesan, taking care not to break up the chicken. Scatter the spinach leaves on top. Cover and cook on high for a further 10–15 minutes or until the spinach has wilted, the Parmesan has melted and sauce has thickened.Divide the chicken breasts between four warmed plates or shallow bowls. Stir the sauce well and spoon over the chicken. Serve with the rice, tagliatelle or potatoes and vegetables. Season each chicken breast, smooth-side up, with black pepper. Season each chicken breast, smooth-side up, with black pepper. Heat the oil in a large non-stick frying pan over a medium–high heat and add the chicken, seasoned-side down. Season with more black pepper. Fry the chicken for 2–3 minutes on each side, or until nicely browned. Browning the chicken will add lots of colour and flavour. Transfer the chicken to a slow cooker pot. Heat the oil in a large non-stick frying pan over a medium–high heat and add the chicken, seasoned-side down. Season with more black pepper. Fry the chicken for 2–3 minutes on each side, or until nicely browned. Browning the chicken will add lots of colour and flavour. Transfer the chicken to a slow cooker pot. Remove the pan from the heat and add the tomatoes, garlic, oregano, paprika and chilli flakes to the pan. Stir well then return the pan to a low heat and fry for a few seconds, stirring constantly. Add roughly half of the stock and bring to a simmer, stirring. Remove the pan from the heat and add the tomatoes, garlic, oregano, paprika and chilli flakes to the pan. Stir well then return the pan to a low heat and fry for a few seconds, stirring constantly. Add roughly half of the stock and bring to a simmer, stirring. Pour the stock mixture carefully into the slow cooker with the chicken and then add the rest of the stock. Cover with a lid and cook on high for 3–4 hours. Pour the stock mixture carefully into the slow cooker with the chicken and then add the rest of the stock. Cover with a lid and cook on high for 3–4 hours. Mix the cornflour with 1 tablespoon cold water in a bowl to make a smooth, runny paste. Stir in the cream until well combined. Mix the cornflour with 1 tablespoon cold water in a bowl to make a smooth, runny paste. Stir in the cream until well combined. Remove the lid of the slow cooker and stir in the cornflour mixture, followed by the Parmesan, taking care not to break up the chicken. Scatter the spinach leaves on top. Cover and cook on high for a further 10–15 minutes or until the spinach has wilted, the Parmesan has melted and sauce has thickened. Remove the lid of the slow cooker and stir in the cornflour mixture, followed by the Parmesan, taking care not to break up the chicken. Scatter the spinach leaves on top. Cover and cook on high for a further 10–15 minutes or until the spinach has wilted, the Parmesan has melted and sauce has thickened. Divide the chicken breasts between four warmed plates or shallow bowls. Stir the sauce well and spoon over the chicken. Divide the chicken breasts between four warmed plates or shallow bowls. Stir the sauce well and spoon over the chicken. Serve with the rice, tagliatelle or potatoes and vegetables. Serve with the rice, tagliatelle or potatoes and vegetables. Recipe tips This recipe also cooks really well on a low setting too, but it's best to use 500–600g/1lb 2oz–1lb 5oz chicken thigh fillets instead of breasts as they won’t dry out so much. Cook on low for 5–7 hours. Switch to high when you add the cream, cornflour, Parmesan, and spinach. To freeze, put cooled portions of the Tuscan Chicken and sauce into freezer-proof containers. Cover tightly and freeze for up to 1 month. Defrost and stir the sauce well before reheating in the microwave or in a saucepan over a low heat. Make sure the chicken and sauce are hot throughout before serving. A slow cooker that holds around 4 litres/7 pints works best for this dish. | {
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"content": "An average of 5.0 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_tuscan_27704_16x9.jpg An impressive and utterly delicious chicken dish that’s bound to become a family favourite. Browning the chicken adds so much colour and flavour to the dish that no one would guess that it’s been simmered in a slow cooker. Don’t skimp on softening the garlic as it really mellows the flavour and only takes a few seconds. 4 chicken breasts, skin removed and boneless1 tbsp olive or sunflower oil60g/2¼oz sun-dried tomatoes from a jar, drained and each cut into 3–4 strips (or 5 sun-dried tomato halves)2 large garlic cloves, crushed½ tsp dried oregano1 tsp ground paprika (not smoked)small pinch dried red chilli flakes300ml/10fl oz hot chicken stock, made with 1 chicken stock cube1 tbsp cornflour100ml/3½fl oz double cream25g/1oz Parmesan, finely grated100g/3½oz baby spinach leavesfreshly ground black pepperfreshly cooked rice or tagliatelle or potatoes, to servefreshly cooked vegetables, to serve 4 chicken breasts, skin removed and boneless 1 tbsp olive or sunflower oil 60g/2¼oz sun-dried tomatoes from a jar, drained and each cut into 3–4 strips (or 5 sun-dried tomato halves) 2 large garlic cloves, crushed ½ tsp dried oregano 1 tsp ground paprika (not smoked) small pinch dried red chilli flakes 300ml/10fl oz hot chicken stock, made with 1 chicken stock cube 1 tbsp cornflour 100ml/3½fl oz double cream 25g/1oz Parmesan, finely grated 100g/3½oz baby spinach leaves freshly ground black pepper freshly cooked rice or tagliatelle or potatoes, to serve freshly cooked vegetables, to serve Method Season each chicken breast, smooth-side up, with black pepper. Heat the oil in a large non-stick frying pan over a medium–high heat and add the chicken, seasoned-side down. Season with more black pepper. Fry the chicken for 2–3 minutes on each side, or until nicely browned. Browning the chicken will add lots of colour and flavour. Transfer the chicken to a slow cooker pot. Remove the pan from the heat and add the tomatoes, garlic, oregano, paprika and chilli flakes to the pan. Stir well then return the pan to a low heat and fry for a few seconds, stirring constantly. Add roughly half of the stock and bring to a simmer, stirring. Pour the stock mixture carefully into the slow cooker with the chicken and then add the rest of the stock. Cover with a lid and cook on high for 3–4 hours.Mix the cornflour with 1 tablespoon cold water in a bowl to make a smooth, runny paste. Stir in the cream until well combined.Remove the lid of the slow cooker and stir in the cornflour mixture, followed by the Parmesan, taking care not to break up the chicken. Scatter the spinach leaves on top. Cover and cook on high for a further 10–15 minutes or until the spinach has wilted, the Parmesan has melted and sauce has thickened.Divide the chicken breasts between four warmed plates or shallow bowls. Stir the sauce well and spoon over the chicken. Serve with the rice, tagliatelle or potatoes and vegetables. Season each chicken breast, smooth-side up, with black pepper. Season each chicken breast, smooth-side up, with black pepper. Heat the oil in a large non-stick frying pan over a medium–high heat and add the chicken, seasoned-side down. Season with more black pepper. Fry the chicken for 2–3 minutes on each side, or until nicely browned. Browning the chicken will add lots of colour and flavour. Transfer the chicken to a slow cooker pot. Heat the oil in a large non-stick frying pan over a medium–high heat and add the chicken, seasoned-side down. Season with more black pepper. Fry the chicken for 2–3 minutes on each side, or until nicely browned. Browning the chicken will add lots of colour and flavour. Transfer the chicken to a slow cooker pot. Remove the pan from the heat and add the tomatoes, garlic, oregano, paprika and chilli flakes to the pan. Stir well then return the pan to a low heat and fry for a few seconds, stirring constantly. Add roughly half of the stock and bring to a simmer, stirring. Remove the pan from the heat and add the tomatoes, garlic, oregano, paprika and chilli flakes to the pan. Stir well then return the pan to a low heat and fry for a few seconds, stirring constantly. Add roughly half of the stock and bring to a simmer, stirring. Pour the stock mixture carefully into the slow cooker with the chicken and then add the rest of the stock. Cover with a lid and cook on high for 3–4 hours. Pour the stock mixture carefully into the slow cooker with the chicken and then add the rest of the stock. Cover with a lid and cook on high for 3–4 hours. Mix the cornflour with 1 tablespoon cold water in a bowl to make a smooth, runny paste. Stir in the cream until well combined. Mix the cornflour with 1 tablespoon cold water in a bowl to make a smooth, runny paste. Stir in the cream until well combined. Remove the lid of the slow cooker and stir in the cornflour mixture, followed by the Parmesan, taking care not to break up the chicken. Scatter the spinach leaves on top. Cover and cook on high for a further 10–15 minutes or until the spinach has wilted, the Parmesan has melted and sauce has thickened. Remove the lid of the slow cooker and stir in the cornflour mixture, followed by the Parmesan, taking care not to break up the chicken. Scatter the spinach leaves on top. Cover and cook on high for a further 10–15 minutes or until the spinach has wilted, the Parmesan has melted and sauce has thickened. Divide the chicken breasts between four warmed plates or shallow bowls. Stir the sauce well and spoon over the chicken. Divide the chicken breasts between four warmed plates or shallow bowls. Stir the sauce well and spoon over the chicken. Serve with the rice, tagliatelle or potatoes and vegetables. Serve with the rice, tagliatelle or potatoes and vegetables. Recipe tips This recipe also cooks really well on a low setting too, but it's best to use 500–600g/1lb 2oz–1lb 5oz chicken thigh fillets instead of breasts as they won’t dry out so much. Cook on low for 5–7 hours. Switch to high when you add the cream, cornflour, Parmesan, and spinach. To freeze, put cooled portions of the Tuscan Chicken and sauce into freezer-proof containers. Cover tightly and freeze for up to 1 month. Defrost and stir the sauce well before reheating in the microwave or in a saucepan over a low heat. Make sure the chicken and sauce are hot throughout before serving. A slow cooker that holds around 4 litres/7 pints works best for this dish."
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} | 3d82da23f3f8aade8b73fb0daca1a25262cb1c5541bd631a95c9fabc7e57752c | Chilaquiles recipe
Fried eggs and green salsa on tortilla chips (chilaquiles) An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_eggs_with_a_crispy_99565_16x9.jpg I doubt whether you would ever find a breakfast buffet in Mexico that didn’t contain chilaquiles. They’re a perfect way of using up stale tortillas, which are cut into triangles, then fried or baked and known as totopos. Basic chilaquiles are then simmered with either salsa verde or salsa roja until they start to soften. This recipe is for the green-sauce version, with a fried egg, some crumbled cheese and a little soured cream and chopped coriander. ¼ onion, roughly chopped1½ green serrano or jalapeño chillies, stems removed, halved2 garlic cloves, finely chopped125ml/4½fl oz chicken stock or water380g tin tomatillos, available online½ tsp flaked sea salt300ml/10fl oz corn or sunflower oil, plus 2 tablespoons4 corn tortillas, each cut into 8 triangles4 free-range eggs ¼ onion, roughly chopped 1½ green serrano or jalapeño chillies, stems removed, halved 2 garlic cloves, finely chopped 125ml/4½fl oz chicken stock or water 380g tin tomatillos, available online ½ tsp flaked sea salt 300ml/10fl oz corn or sunflower oil, plus 2 tablespoons 4 corn tortillas, each cut into 8 triangles 4 free-range eggs 75g/2½oz Lancashire cheese or feta, crumbled1 shallot, thinly sliced1 tbsp roughly chopped fresh coriander4 tbsp soured cream 75g/2½oz Lancashire cheese or feta, crumbled 1 shallot, thinly sliced 1 tbsp roughly chopped fresh coriander 4 tbsp soured cream Method Place the onion, chillies, garlic, stock and tomatillos into a food processor and blend to make a sauce. Place a saucepan over a medium heat and add 2 tablespoons of corn oil. Add the sauce and season with salt to taste. Simmer for 5 minutes, or until thickened. Heat 300ml/10fl oz oil to 190C in a large heavy-based pan (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla triangles until just golden-brown and crisp, then drain on kitchen paper. Fry the eggs in a little oil in a frying pan over a medium heat, until cooked to your liking.Stir the tortillas into the sauce, folding lightly to coat them but taking care not to break them. Divide the mixture between four warm shallow bowls and top each one with a fried egg. Top with crumbled cheese, the shallot, coriander and soured cream. Serve immediately. Place the onion, chillies, garlic, stock and tomatillos into a food processor and blend to make a sauce. Place the onion, chillies, garlic, stock and tomatillos into a food processor and blend to make a sauce. Place a saucepan over a medium heat and add 2 tablespoons of corn oil. Add the sauce and season with salt to taste. Simmer for 5 minutes, or until thickened. Place a saucepan over a medium heat and add 2 tablespoons of corn oil. Add the sauce and season with salt to taste. Simmer for 5 minutes, or until thickened. Heat 300ml/10fl oz oil to 190C in a large heavy-based pan (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla triangles until just golden-brown and crisp, then drain on kitchen paper. Heat 300ml/10fl oz oil to 190C in a large heavy-based pan (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla triangles until just golden-brown and crisp, then drain on kitchen paper. Fry the eggs in a little oil in a frying pan over a medium heat, until cooked to your liking. Fry the eggs in a little oil in a frying pan over a medium heat, until cooked to your liking. Stir the tortillas into the sauce, folding lightly to coat them but taking care not to break them. Divide the mixture between four warm shallow bowls and top each one with a fried egg. Top with crumbled cheese, the shallot, coriander and soured cream. Serve immediately. Stir the tortillas into the sauce, folding lightly to coat them but taking care not to break them. Divide the mixture between four warm shallow bowls and top each one with a fried egg. Top with crumbled cheese, the shallot, coriander and soured cream. Serve immediately. | {
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"content": "Fried eggs and green salsa on tortilla chips (chilaquiles) An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_eggs_with_a_crispy_99565_16x9.jpg I doubt whether you would ever find a breakfast buffet in Mexico that didn’t contain chilaquiles. They’re a perfect way of using up stale tortillas, which are cut into triangles, then fried or baked and known as totopos. Basic chilaquiles are then simmered with either salsa verde or salsa roja until they start to soften. This recipe is for the green-sauce version, with a fried egg, some crumbled cheese and a little soured cream and chopped coriander. ¼ onion, roughly chopped1½ green serrano or jalapeño chillies, stems removed, halved2 garlic cloves, finely chopped125ml/4½fl oz chicken stock or water380g tin tomatillos, available online½ tsp flaked sea salt300ml/10fl oz corn or sunflower oil, plus 2 tablespoons4 corn tortillas, each cut into 8 triangles4 free-range eggs ¼ onion, roughly chopped 1½ green serrano or jalapeño chillies, stems removed, halved 2 garlic cloves, finely chopped 125ml/4½fl oz chicken stock or water 380g tin tomatillos, available online ½ tsp flaked sea salt 300ml/10fl oz corn or sunflower oil, plus 2 tablespoons 4 corn tortillas, each cut into 8 triangles 4 free-range eggs 75g/2½oz Lancashire cheese or feta, crumbled1 shallot, thinly sliced1 tbsp roughly chopped fresh coriander4 tbsp soured cream 75g/2½oz Lancashire cheese or feta, crumbled 1 shallot, thinly sliced 1 tbsp roughly chopped fresh coriander 4 tbsp soured cream Method Place the onion, chillies, garlic, stock and tomatillos into a food processor and blend to make a sauce. Place a saucepan over a medium heat and add 2 tablespoons of corn oil. Add the sauce and season with salt to taste. Simmer for 5 minutes, or until thickened. Heat 300ml/10fl oz oil to 190C in a large heavy-based pan (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla triangles until just golden-brown and crisp, then drain on kitchen paper. Fry the eggs in a little oil in a frying pan over a medium heat, until cooked to your liking.Stir the tortillas into the sauce, folding lightly to coat them but taking care not to break them. Divide the mixture between four warm shallow bowls and top each one with a fried egg. Top with crumbled cheese, the shallot, coriander and soured cream. Serve immediately. Place the onion, chillies, garlic, stock and tomatillos into a food processor and blend to make a sauce. Place the onion, chillies, garlic, stock and tomatillos into a food processor and blend to make a sauce. Place a saucepan over a medium heat and add 2 tablespoons of corn oil. Add the sauce and season with salt to taste. Simmer for 5 minutes, or until thickened. Place a saucepan over a medium heat and add 2 tablespoons of corn oil. Add the sauce and season with salt to taste. Simmer for 5 minutes, or until thickened. Heat 300ml/10fl oz oil to 190C in a large heavy-based pan (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla triangles until just golden-brown and crisp, then drain on kitchen paper. Heat 300ml/10fl oz oil to 190C in a large heavy-based pan (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla triangles until just golden-brown and crisp, then drain on kitchen paper. Fry the eggs in a little oil in a frying pan over a medium heat, until cooked to your liking. Fry the eggs in a little oil in a frying pan over a medium heat, until cooked to your liking. Stir the tortillas into the sauce, folding lightly to coat them but taking care not to break them. Divide the mixture between four warm shallow bowls and top each one with a fried egg. Top with crumbled cheese, the shallot, coriander and soured cream. Serve immediately. Stir the tortillas into the sauce, folding lightly to coat them but taking care not to break them. Divide the mixture between four warm shallow bowls and top each one with a fried egg. Top with crumbled cheese, the shallot, coriander and soured cream. Serve immediately."
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} | b81eb411f36d97496ad82a948d73a00c5a622ab00b8d70eaeda62a412b9d67e4 | Celeriac and chard enchiladas recipe
To make the enchiladas, preheat the oven to 220C/200C Fan/Gas 7.Warm a large pan over a medium-high heat, then add half of the oil, butter and the celeriac. Once the celeriac is starting to colour (after about 4–5 minutes), add the thyme, garlic and spring onions and season generously with salt and freshly ground black pepper.Fry for another few minutes until the garlic is fragrant, then add 100ml/3½fl oz of water. Bring to a simmer, then turn down the heat, cover and cook for 10 minutes.Wash the chard under cold running water and dry thoroughly. Slice the chard stalks into 5mm/¼in strips and the leaves into ribbons. Add the chard stalks to the celeriac and cover the pan. Once the stalks are tender, stir in the chard leaves, adding a little more water if it looks dry.Cover and cook for 7–9 minutes, or until the chard has wilted and the celeriac is soft. Check the seasoning, adding more salt or pepper if needed and remove from the heat.To make the tomatillo sauce, blend all of the sauce ingredients in a food processor or blender until smooth. Add salt and pepper, to taste. To finish the enchiladas, warm the rest of the oil in a medium pan over medium heat and pour in the sauce. Fry, stirring for 4–5 minutes, or until it darkens slightly, and the garlic and ginger are fragrant. Spoon a third of it into an ovenproof dish. Now assemble the enchiladas by filling the warmed tortillas with some of the celeriac mixture and rolling each one up, placing them in a row in the oven dish with the seams underneath. Repeat until the mixture and tortillas are used up. Spoon over the rest of the sauce, top with the cheese, cover with foil and bake for 20 minutes. Remove the foil and return to the oven for a final 5–10 minutes, or until lightly coloured.Meanwhile, place the sliced red onions, lime and orange juice and the chilli into a bowl and allow it to sit for at least an hour in the fridge.Serve the enchiladas, scattered with the pickled onion, radish and coriander. To make the enchiladas, preheat the oven to 220C/200C Fan/Gas 7. To make the enchiladas, preheat the oven to 220C/200C Fan/Gas 7. Warm a large pan over a medium-high heat, then add half of the oil, butter and the celeriac. Warm a large pan over a medium-high heat, then add half of the oil, butter and the celeriac. Once the celeriac is starting to colour (after about 4–5 minutes), add the thyme, garlic and spring onions and season generously with salt and freshly ground black pepper. Once the celeriac is starting to colour (after about 4–5 minutes), add the thyme, garlic and spring onions and season generously with salt and freshly ground black pepper. Fry for another few minutes until the garlic is fragrant, then add 100ml/3½fl oz of water. Bring to a simmer, then turn down the heat, cover and cook for 10 minutes. Fry for another few minutes until the garlic is fragrant, then add 100ml/3½fl oz of water. Bring to a simmer, then turn down the heat, cover and cook for 10 minutes. Wash the chard under cold running water and dry thoroughly. Wash the chard under cold running water and dry thoroughly. Slice the chard stalks into 5mm/¼in strips and the leaves into ribbons. Add the chard stalks to the celeriac and cover the pan. Slice the chard stalks into 5mm/¼in strips and the leaves into ribbons. Add the chard stalks to the celeriac and cover the pan. Once the stalks are tender, stir in the chard leaves, adding a little more water if it looks dry. Once the stalks are tender, stir in the chard leaves, adding a little more water if it looks dry. Cover and cook for 7–9 minutes, or until the chard has wilted and the celeriac is soft. Cover and cook for 7–9 minutes, or until the chard has wilted and the celeriac is soft. Check the seasoning, adding more salt or pepper if needed and remove from the heat. Check the seasoning, adding more salt or pepper if needed and remove from the heat. To make the tomatillo sauce, blend all of the sauce ingredients in a food processor or blender until smooth. Add salt and pepper, to taste. To make the tomatillo sauce, blend all of the sauce ingredients in a food processor or blender until smooth. Add salt and pepper, to taste. To finish the enchiladas, warm the rest of the oil in a medium pan over medium heat and pour in the sauce. Fry, stirring for 4–5 minutes, or until it darkens slightly, and the garlic and ginger are fragrant. Spoon a third of it into an ovenproof dish. To finish the enchiladas, warm the rest of the oil in a medium pan over medium heat and pour in the sauce. Fry, stirring for 4–5 minutes, or until it darkens slightly, and the garlic and ginger are fragrant. Spoon a third of it into an ovenproof dish. Now assemble the enchiladas by filling the warmed tortillas with some of the celeriac mixture and rolling each one up, placing them in a row in the oven dish with the seams underneath. Repeat until the mixture and tortillas are used up. Now assemble the enchiladas by filling the warmed tortillas with some of the celeriac mixture and rolling each one up, placing them in a row in the oven dish with the seams underneath. Repeat until the mixture and tortillas are used up. Spoon over the rest of the sauce, top with the cheese, cover with foil and bake for 20 minutes. Remove the foil and return to the oven for a final 5–10 minutes, or until lightly coloured. Spoon over the rest of the sauce, top with the cheese, cover with foil and bake for 20 minutes. Remove the foil and return to the oven for a final 5–10 minutes, or until lightly coloured. Meanwhile, place the sliced red onions, lime and orange juice and the chilli into a bowl and allow it to sit for at least an hour in the fridge. Meanwhile, place the sliced red onions, lime and orange juice and the chilli into a bowl and allow it to sit for at least an hour in the fridge. Serve the enchiladas, scattered with the pickled onion, radish and coriander. Serve the enchiladas, scattered with the pickled onion, radish and coriander. | {
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"content": "To make the enchiladas, preheat the oven to 220C/200C Fan/Gas 7.Warm a large pan over a medium-high heat, then add half of the oil, butter and the celeriac. Once the celeriac is starting to colour (after about 4–5 minutes), add the thyme, garlic and spring onions and season generously with salt and freshly ground black pepper.Fry for another few minutes until the garlic is fragrant, then add 100ml/3½fl oz of water. Bring to a simmer, then turn down the heat, cover and cook for 10 minutes.Wash the chard under cold running water and dry thoroughly. Slice the chard stalks into 5mm/¼in strips and the leaves into ribbons. Add the chard stalks to the celeriac and cover the pan. Once the stalks are tender, stir in the chard leaves, adding a little more water if it looks dry.Cover and cook for 7–9 minutes, or until the chard has wilted and the celeriac is soft. Check the seasoning, adding more salt or pepper if needed and remove from the heat.To make the tomatillo sauce, blend all of the sauce ingredients in a food processor or blender until smooth. Add salt and pepper, to taste. To finish the enchiladas, warm the rest of the oil in a medium pan over medium heat and pour in the sauce. Fry, stirring for 4–5 minutes, or until it darkens slightly, and the garlic and ginger are fragrant. Spoon a third of it into an ovenproof dish. Now assemble the enchiladas by filling the warmed tortillas with some of the celeriac mixture and rolling each one up, placing them in a row in the oven dish with the seams underneath. Repeat until the mixture and tortillas are used up. Spoon over the rest of the sauce, top with the cheese, cover with foil and bake for 20 minutes. Remove the foil and return to the oven for a final 5–10 minutes, or until lightly coloured.Meanwhile, place the sliced red onions, lime and orange juice and the chilli into a bowl and allow it to sit for at least an hour in the fridge.Serve the enchiladas, scattered with the pickled onion, radish and coriander. To make the enchiladas, preheat the oven to 220C/200C Fan/Gas 7. To make the enchiladas, preheat the oven to 220C/200C Fan/Gas 7. Warm a large pan over a medium-high heat, then add half of the oil, butter and the celeriac. Warm a large pan over a medium-high heat, then add half of the oil, butter and the celeriac. Once the celeriac is starting to colour (after about 4–5 minutes), add the thyme, garlic and spring onions and season generously with salt and freshly ground black pepper. Once the celeriac is starting to colour (after about 4–5 minutes), add the thyme, garlic and spring onions and season generously with salt and freshly ground black pepper. Fry for another few minutes until the garlic is fragrant, then add 100ml/3½fl oz of water. Bring to a simmer, then turn down the heat, cover and cook for 10 minutes. Fry for another few minutes until the garlic is fragrant, then add 100ml/3½fl oz of water. Bring to a simmer, then turn down the heat, cover and cook for 10 minutes. Wash the chard under cold running water and dry thoroughly. Wash the chard under cold running water and dry thoroughly. Slice the chard stalks into 5mm/¼in strips and the leaves into ribbons. Add the chard stalks to the celeriac and cover the pan. Slice the chard stalks into 5mm/¼in strips and the leaves into ribbons. Add the chard stalks to the celeriac and cover the pan. Once the stalks are tender, stir in the chard leaves, adding a little more water if it looks dry. Once the stalks are tender, stir in the chard leaves, adding a little more water if it looks dry. Cover and cook for 7–9 minutes, or until the chard has wilted and the celeriac is soft. Cover and cook for 7–9 minutes, or until the chard has wilted and the celeriac is soft. Check the seasoning, adding more salt or pepper if needed and remove from the heat. Check the seasoning, adding more salt or pepper if needed and remove from the heat. To make the tomatillo sauce, blend all of the sauce ingredients in a food processor or blender until smooth. Add salt and pepper, to taste. To make the tomatillo sauce, blend all of the sauce ingredients in a food processor or blender until smooth. Add salt and pepper, to taste. To finish the enchiladas, warm the rest of the oil in a medium pan over medium heat and pour in the sauce. Fry, stirring for 4–5 minutes, or until it darkens slightly, and the garlic and ginger are fragrant. Spoon a third of it into an ovenproof dish. To finish the enchiladas, warm the rest of the oil in a medium pan over medium heat and pour in the sauce. Fry, stirring for 4–5 minutes, or until it darkens slightly, and the garlic and ginger are fragrant. Spoon a third of it into an ovenproof dish. Now assemble the enchiladas by filling the warmed tortillas with some of the celeriac mixture and rolling each one up, placing them in a row in the oven dish with the seams underneath. Repeat until the mixture and tortillas are used up. Now assemble the enchiladas by filling the warmed tortillas with some of the celeriac mixture and rolling each one up, placing them in a row in the oven dish with the seams underneath. Repeat until the mixture and tortillas are used up. Spoon over the rest of the sauce, top with the cheese, cover with foil and bake for 20 minutes. Remove the foil and return to the oven for a final 5–10 minutes, or until lightly coloured. Spoon over the rest of the sauce, top with the cheese, cover with foil and bake for 20 minutes. Remove the foil and return to the oven for a final 5–10 minutes, or until lightly coloured. Meanwhile, place the sliced red onions, lime and orange juice and the chilli into a bowl and allow it to sit for at least an hour in the fridge. Meanwhile, place the sliced red onions, lime and orange juice and the chilli into a bowl and allow it to sit for at least an hour in the fridge. Serve the enchiladas, scattered with the pickled onion, radish and coriander. Serve the enchiladas, scattered with the pickled onion, radish and coriander."
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} | acf2994b363bc3080c6e1994da86d78e1c476263e730f8a945c2420d37510fba | Martini dip recipe
An average of 5.0 out of 5 stars from 2 ratings Whip up this gin-drenched cream cheese and olive dip to serve alongside a dirty martini or dry gin cocktail. 60g/2¼oz pitted green olives, roughly chopped20ml/⅔fl oz gin10ml/2 tsp dry vermouth20ml/⅔fl oz olive brine1 tsp olive oilsalt and freshly ground black pepper 60g/2¼oz pitted green olives, roughly chopped 20ml/⅔fl oz gin 10ml/2 tsp dry vermouth 20ml/⅔fl oz olive brine 1 tsp olive oil salt and freshly ground black pepper 200g/7oz cream cheese, softened40g/1½oz garlic and herb cream cheese35g/1¼oz blue cheese, crumbled15ml/1 tbsp gin15ml/1 tbsp olive brine (from a jar of green olives)½ tsp saltfreshly ground black pepper, to taste 200g/7oz cream cheese, softened 40g/1½oz garlic and herb cream cheese 35g/1¼oz blue cheese, crumbled 15ml/1 tbsp gin 15ml/1 tbsp olive brine (from a jar of green olives) ½ tsp salt freshly ground black pepper, to taste Method To make the topping, in a small bowl combine the chopped olives, gin, vermouth, olive brine, olive oil, a pinch of salt and some pepper. Stir well and set aside to marinate at room temperature for 20 minutes.Meanwhile, to make the dip, place the cheeses, gin, olive brine, salt and a generous crack of black pepper in a blender or food processor. Blend until smooth or leave slightly chunky for texture, if preferred. Taste and adjust the seasoning if needed.Spoon the dip into a serving bowl or martini glasses and smooth the top.Just before serving, spoon the gin-soaked olive topping over the dip.Serve with seeded crackers, torn sourdough or crisp martini-pickled vegetables. Perfect with a dirty martini or dry gin cocktail. To make the topping, in a small bowl combine the chopped olives, gin, vermouth, olive brine, olive oil, a pinch of salt and some pepper. Stir well and set aside to marinate at room temperature for 20 minutes. To make the topping, in a small bowl combine the chopped olives, gin, vermouth, olive brine, olive oil, a pinch of salt and some pepper. Stir well and set aside to marinate at room temperature for 20 minutes. Meanwhile, to make the dip, place the cheeses, gin, olive brine, salt and a generous crack of black pepper in a blender or food processor. Blend until smooth or leave slightly chunky for texture, if preferred. Taste and adjust the seasoning if needed. Meanwhile, to make the dip, place the cheeses, gin, olive brine, salt and a generous crack of black pepper in a blender or food processor. Blend until smooth or leave slightly chunky for texture, if preferred. Taste and adjust the seasoning if needed. Spoon the dip into a serving bowl or martini glasses and smooth the top. Spoon the dip into a serving bowl or martini glasses and smooth the top. Just before serving, spoon the gin-soaked olive topping over the dip. Just before serving, spoon the gin-soaked olive topping over the dip. Serve with seeded crackers, torn sourdough or crisp martini-pickled vegetables. Perfect with a dirty martini or dry gin cocktail. Serve with seeded crackers, torn sourdough or crisp martini-pickled vegetables. Perfect with a dirty martini or dry gin cocktail. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings Whip up this gin-drenched cream cheese and olive dip to serve alongside a dirty martini or dry gin cocktail. 60g/2¼oz pitted green olives, roughly chopped20ml/⅔fl oz gin10ml/2 tsp dry vermouth20ml/⅔fl oz olive brine1 tsp olive oilsalt and freshly ground black pepper 60g/2¼oz pitted green olives, roughly chopped 20ml/⅔fl oz gin 10ml/2 tsp dry vermouth 20ml/⅔fl oz olive brine 1 tsp olive oil salt and freshly ground black pepper 200g/7oz cream cheese, softened40g/1½oz garlic and herb cream cheese35g/1¼oz blue cheese, crumbled15ml/1 tbsp gin15ml/1 tbsp olive brine (from a jar of green olives)½ tsp saltfreshly ground black pepper, to taste 200g/7oz cream cheese, softened 40g/1½oz garlic and herb cream cheese 35g/1¼oz blue cheese, crumbled 15ml/1 tbsp gin 15ml/1 tbsp olive brine (from a jar of green olives) ½ tsp salt freshly ground black pepper, to taste Method To make the topping, in a small bowl combine the chopped olives, gin, vermouth, olive brine, olive oil, a pinch of salt and some pepper. Stir well and set aside to marinate at room temperature for 20 minutes.Meanwhile, to make the dip, place the cheeses, gin, olive brine, salt and a generous crack of black pepper in a blender or food processor. Blend until smooth or leave slightly chunky for texture, if preferred. Taste and adjust the seasoning if needed.Spoon the dip into a serving bowl or martini glasses and smooth the top.Just before serving, spoon the gin-soaked olive topping over the dip.Serve with seeded crackers, torn sourdough or crisp martini-pickled vegetables. Perfect with a dirty martini or dry gin cocktail. To make the topping, in a small bowl combine the chopped olives, gin, vermouth, olive brine, olive oil, a pinch of salt and some pepper. Stir well and set aside to marinate at room temperature for 20 minutes. To make the topping, in a small bowl combine the chopped olives, gin, vermouth, olive brine, olive oil, a pinch of salt and some pepper. Stir well and set aside to marinate at room temperature for 20 minutes. Meanwhile, to make the dip, place the cheeses, gin, olive brine, salt and a generous crack of black pepper in a blender or food processor. Blend until smooth or leave slightly chunky for texture, if preferred. Taste and adjust the seasoning if needed. Meanwhile, to make the dip, place the cheeses, gin, olive brine, salt and a generous crack of black pepper in a blender or food processor. Blend until smooth or leave slightly chunky for texture, if preferred. Taste and adjust the seasoning if needed. Spoon the dip into a serving bowl or martini glasses and smooth the top. Spoon the dip into a serving bowl or martini glasses and smooth the top. Just before serving, spoon the gin-soaked olive topping over the dip. Just before serving, spoon the gin-soaked olive topping over the dip. Serve with seeded crackers, torn sourdough or crisp martini-pickled vegetables. Perfect with a dirty martini or dry gin cocktail. Serve with seeded crackers, torn sourdough or crisp martini-pickled vegetables. Perfect with a dirty martini or dry gin cocktail."
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} | b36397d8aa49c36ee5331877514e4d452fcef09798c1edf6dd2b30d880d7742a | Squab pigeon casserole recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squab_pigeon_casserole_62064_16x9.jpg This casserole uses farmed squab pigeon, which has a milder, sweeter flavour than wild wood pigeons. 2 tbsp olive oil2 knobs of butter150g/5½oz smoked bacon lardons2 small onions, finely chopped1 garlic clove, crushed4 thyme sprigs, leaves removed and chopped250ml/9fl oz dry white wine250ml/9fl oz chicken stock2 squab pigeons (each about 200g/7oz), legs separated and livers removed and reserved (ask your butcher to do this)1 small savoy cabbage, finely slicedsea salt and freshly ground black pepper 2 tbsp olive oil 2 knobs of butter 150g/5½oz smoked bacon lardons 2 small onions, finely chopped 1 garlic clove, crushed 4 thyme sprigs, leaves removed and chopped 250ml/9fl oz dry white wine 250ml/9fl oz chicken stock 2 squab pigeons (each about 200g/7oz), legs separated and livers removed and reserved (ask your butcher to do this) 1 small savoy cabbage, finely sliced sea salt and freshly ground black pepper 2 large waxy potatoes, such as Charlotte, peeled50g/1¾oz clarified butter2 thyme sprigs2 garlic cloves, bashed 2 large waxy potatoes, such as Charlotte, peeled 50g/1¾oz clarified butter 2 thyme sprigs 2 garlic cloves, bashed Method Preheat the oven to 180C/160C Fan/Gas 4. To make the casserole, heat 1 tablespoon of the oil and knob of the butter in a heavy-based casserole and fry the lardons and pigeon legs for 5 minutes, or until crisp and golden. Remove from the pan with a slotted spoon and set aside. Add the onions, garlic and thyme to the casserole and fry gently for 8–10 minutes, or until soft. Pour in the wine and stock, bring to the boil then reduce the heat and simmer gently for 10 minutes. Return the bacon and pigeon legs to the pan, cover with a lid and transfer to the oven for 1 hour 20 minutes.Meanwhile, for the pommes noisettes, use a melon baller to scoop out small balls of potato. Place the potato balls in a saucepan of boiling salted water, cook for 2 minutes, drain and leave to steam.Heat the clarified butter in a sauté pan. Add the potatoes, thyme and garlic and fry for 7–8 minutes, turning and swirling the potatoes constantly so they colour evenly. Remove the potato balls from the pan using a slotted spoon and transfer to kitchen paper to drain. Increase the oven temperature to 220C/200C Fan/Gas 7. Season the pigeon crowns with plenty of salt and pepper. Heat a little more oil and butter in a frying pan and brown the pigeon crowns all over, basting with more butter as the skin browns. Remove the lid from the casserole, rest the crowns on top then return to the oven for for 10–12 minutes.Remove the pigeon crowns from the casserole and set aside to rest. Put the casserole on the hob over a high heat. Add the livers and cabbage and fry quickly until the cabbage is wilted and the livers are just cooked through. Add the pommes noisettes and toss to combine.Carve the breasts from the pigeons and serve with the casserole. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the casserole, heat 1 tablespoon of the oil and knob of the butter in a heavy-based casserole and fry the lardons and pigeon legs for 5 minutes, or until crisp and golden. Remove from the pan with a slotted spoon and set aside. Add the onions, garlic and thyme to the casserole and fry gently for 8–10 minutes, or until soft. Pour in the wine and stock, bring to the boil then reduce the heat and simmer gently for 10 minutes. Return the bacon and pigeon legs to the pan, cover with a lid and transfer to the oven for 1 hour 20 minutes. To make the casserole, heat 1 tablespoon of the oil and knob of the butter in a heavy-based casserole and fry the lardons and pigeon legs for 5 minutes, or until crisp and golden. Remove from the pan with a slotted spoon and set aside. Add the onions, garlic and thyme to the casserole and fry gently for 8–10 minutes, or until soft. Pour in the wine and stock, bring to the boil then reduce the heat and simmer gently for 10 minutes. Return the bacon and pigeon legs to the pan, cover with a lid and transfer to the oven for 1 hour 20 minutes. Meanwhile, for the pommes noisettes, use a melon baller to scoop out small balls of potato. Place the potato balls in a saucepan of boiling salted water, cook for 2 minutes, drain and leave to steam. Meanwhile, for the pommes noisettes, use a melon baller to scoop out small balls of potato. Place the potato balls in a saucepan of boiling salted water, cook for 2 minutes, drain and leave to steam. Heat the clarified butter in a sauté pan. Add the potatoes, thyme and garlic and fry for 7–8 minutes, turning and swirling the potatoes constantly so they colour evenly. Remove the potato balls from the pan using a slotted spoon and transfer to kitchen paper to drain. Heat the clarified butter in a sauté pan. Add the potatoes, thyme and garlic and fry for 7–8 minutes, turning and swirling the potatoes constantly so they colour evenly. Remove the potato balls from the pan using a slotted spoon and transfer to kitchen paper to drain. Increase the oven temperature to 220C/200C Fan/Gas 7. Season the pigeon crowns with plenty of salt and pepper. Heat a little more oil and butter in a frying pan and brown the pigeon crowns all over, basting with more butter as the skin browns. Remove the lid from the casserole, rest the crowns on top then return to the oven for for 10–12 minutes. Increase the oven temperature to 220C/200C Fan/Gas 7. Season the pigeon crowns with plenty of salt and pepper. Heat a little more oil and butter in a frying pan and brown the pigeon crowns all over, basting with more butter as the skin browns. Remove the lid from the casserole, rest the crowns on top then return to the oven for for 10–12 minutes. Remove the pigeon crowns from the casserole and set aside to rest. Put the casserole on the hob over a high heat. Add the livers and cabbage and fry quickly until the cabbage is wilted and the livers are just cooked through. Add the pommes noisettes and toss to combine. Remove the pigeon crowns from the casserole and set aside to rest. Put the casserole on the hob over a high heat. Add the livers and cabbage and fry quickly until the cabbage is wilted and the livers are just cooked through. Add the pommes noisettes and toss to combine. Carve the breasts from the pigeons and serve with the casserole. Carve the breasts from the pigeons and serve with the casserole. Recipe tips You could also use pheasant instead of pigeon when in season. | {
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"title": "Squab pigeon casserole 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/squab_pigeon_casserole_62064_16x9.jpg This casserole uses farmed squab pigeon, which has a milder, sweeter flavour than wild wood pigeons. 2 tbsp olive oil2 knobs of butter150g/5½oz smoked bacon lardons2 small onions, finely chopped1 garlic clove, crushed4 thyme sprigs, leaves removed and chopped250ml/9fl oz dry white wine250ml/9fl oz chicken stock2 squab pigeons (each about 200g/7oz), legs separated and livers removed and reserved (ask your butcher to do this)1 small savoy cabbage, finely slicedsea salt and freshly ground black pepper 2 tbsp olive oil 2 knobs of butter 150g/5½oz smoked bacon lardons 2 small onions, finely chopped 1 garlic clove, crushed 4 thyme sprigs, leaves removed and chopped 250ml/9fl oz dry white wine 250ml/9fl oz chicken stock 2 squab pigeons (each about 200g/7oz), legs separated and livers removed and reserved (ask your butcher to do this) 1 small savoy cabbage, finely sliced sea salt and freshly ground black pepper 2 large waxy potatoes, such as Charlotte, peeled50g/1¾oz clarified butter2 thyme sprigs2 garlic cloves, bashed 2 large waxy potatoes, such as Charlotte, peeled 50g/1¾oz clarified butter 2 thyme sprigs 2 garlic cloves, bashed Method Preheat the oven to 180C/160C Fan/Gas 4. To make the casserole, heat 1 tablespoon of the oil and knob of the butter in a heavy-based casserole and fry the lardons and pigeon legs for 5 minutes, or until crisp and golden. Remove from the pan with a slotted spoon and set aside. Add the onions, garlic and thyme to the casserole and fry gently for 8–10 minutes, or until soft. Pour in the wine and stock, bring to the boil then reduce the heat and simmer gently for 10 minutes. Return the bacon and pigeon legs to the pan, cover with a lid and transfer to the oven for 1 hour 20 minutes.Meanwhile, for the pommes noisettes, use a melon baller to scoop out small balls of potato. Place the potato balls in a saucepan of boiling salted water, cook for 2 minutes, drain and leave to steam.Heat the clarified butter in a sauté pan. Add the potatoes, thyme and garlic and fry for 7–8 minutes, turning and swirling the potatoes constantly so they colour evenly. Remove the potato balls from the pan using a slotted spoon and transfer to kitchen paper to drain. Increase the oven temperature to 220C/200C Fan/Gas 7. Season the pigeon crowns with plenty of salt and pepper. Heat a little more oil and butter in a frying pan and brown the pigeon crowns all over, basting with more butter as the skin browns. Remove the lid from the casserole, rest the crowns on top then return to the oven for for 10–12 minutes.Remove the pigeon crowns from the casserole and set aside to rest. Put the casserole on the hob over a high heat. Add the livers and cabbage and fry quickly until the cabbage is wilted and the livers are just cooked through. Add the pommes noisettes and toss to combine.Carve the breasts from the pigeons and serve with the casserole. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the casserole, heat 1 tablespoon of the oil and knob of the butter in a heavy-based casserole and fry the lardons and pigeon legs for 5 minutes, or until crisp and golden. Remove from the pan with a slotted spoon and set aside. Add the onions, garlic and thyme to the casserole and fry gently for 8–10 minutes, or until soft. Pour in the wine and stock, bring to the boil then reduce the heat and simmer gently for 10 minutes. Return the bacon and pigeon legs to the pan, cover with a lid and transfer to the oven for 1 hour 20 minutes. To make the casserole, heat 1 tablespoon of the oil and knob of the butter in a heavy-based casserole and fry the lardons and pigeon legs for 5 minutes, or until crisp and golden. Remove from the pan with a slotted spoon and set aside. Add the onions, garlic and thyme to the casserole and fry gently for 8–10 minutes, or until soft. Pour in the wine and stock, bring to the boil then reduce the heat and simmer gently for 10 minutes. Return the bacon and pigeon legs to the pan, cover with a lid and transfer to the oven for 1 hour 20 minutes. Meanwhile, for the pommes noisettes, use a melon baller to scoop out small balls of potato. Place the potato balls in a saucepan of boiling salted water, cook for 2 minutes, drain and leave to steam. Meanwhile, for the pommes noisettes, use a melon baller to scoop out small balls of potato. Place the potato balls in a saucepan of boiling salted water, cook for 2 minutes, drain and leave to steam. Heat the clarified butter in a sauté pan. Add the potatoes, thyme and garlic and fry for 7–8 minutes, turning and swirling the potatoes constantly so they colour evenly. Remove the potato balls from the pan using a slotted spoon and transfer to kitchen paper to drain. Heat the clarified butter in a sauté pan. Add the potatoes, thyme and garlic and fry for 7–8 minutes, turning and swirling the potatoes constantly so they colour evenly. Remove the potato balls from the pan using a slotted spoon and transfer to kitchen paper to drain. Increase the oven temperature to 220C/200C Fan/Gas 7. Season the pigeon crowns with plenty of salt and pepper. Heat a little more oil and butter in a frying pan and brown the pigeon crowns all over, basting with more butter as the skin browns. Remove the lid from the casserole, rest the crowns on top then return to the oven for for 10–12 minutes. Increase the oven temperature to 220C/200C Fan/Gas 7. Season the pigeon crowns with plenty of salt and pepper. Heat a little more oil and butter in a frying pan and brown the pigeon crowns all over, basting with more butter as the skin browns. Remove the lid from the casserole, rest the crowns on top then return to the oven for for 10–12 minutes. Remove the pigeon crowns from the casserole and set aside to rest. Put the casserole on the hob over a high heat. Add the livers and cabbage and fry quickly until the cabbage is wilted and the livers are just cooked through. Add the pommes noisettes and toss to combine. Remove the pigeon crowns from the casserole and set aside to rest. Put the casserole on the hob over a high heat. Add the livers and cabbage and fry quickly until the cabbage is wilted and the livers are just cooked through. Add the pommes noisettes and toss to combine. Carve the breasts from the pigeons and serve with the casserole. Carve the breasts from the pigeons and serve with the casserole. Recipe tips You could also use pheasant instead of pigeon when in season."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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